API RP 571 identifies these parameters as critical to the corrosion rate of carbon and low alloy steels in sour water environments:
“The extent of corrosion in sour water is influenced by pH, H₂S content, temperature, liquid velocity, and oxygen contamination.”
“These factors control the formation and stability of protective iron sulfide layers.”
(Reference: API RP 571, Section 4.3.2.1 – Sour Water Corrosion)
Therefore, the correct answer is A.
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