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Stainless Steel

To: mgs@Autox.Team.Net
Subject: Stainless Steel
From: HARTLEY_MC@Acadmn.Mercer.EDU
Date: Mon, 03 Mar 1997 00:33:30 -0400 (EDT)

There is a VERY crude way of separating really bad stainless steel from 
better (not necessarilly high) quality stainless steel.  Stainless steel 
is stainless because it has Nickel and Chromium in it.  Nickel and 
Chromium are both non-magnetic.  If the stainless steel will stick to a 
magnet, you don't want it.  Again the test is very crude, but at least 
you can weed out the worst of the bunch.

Below is a list of some of the most common grades of stainless steel and 
their mechanical properties.  Hope it's helpful.



Grade I (Type 316)
    Annealed
    - Ultimate strength         75,000 psi (515 MPa)
    - Yield strength            30,000 psi (205 MPa)
    - Elongation %              40
    - Rockwell Hardness         95 HRB

    Cold-finished
    - Ultimate strength         90,000 psi (620 MPa)
    - Yeild strength            45,000 psi (310 MPa)
    - Elongation %              35
    - Rockwell Hardness         ----

    Cold-worked
    - Ultimate strength         125,000 psi (860 MPa)
    - Yeild strength            100,000 psi (690 MPa)
    - Elongation %              12
    - Rockwell Hardness         300-350 HRB

Grade II (Type 316L)

    Annealed
    - Ultimate strength         73,000 psi (505 MPa)
    - Yeild strength            28,000 psi (195 MPa)
    - Elongation %              40
    - Rockwell Hardness         95 HRB

    Cold-finished
    - Ultimate strength         88,000 psi (605 MPa)
    - Yeild strength            43,000 psi (295 MPa)
    - Elongation %              35
    - Rockwell Hardness         ---

    Cold-worked
    - Ultimate strength         125,000 psi (860 MPa)
    - Yeild strength            100,000 psi (690 MPa)
    - Elongation %              12
    - Rockwell Hardness         ---

This list came from Biomechanics by Park & Lakes.  These are probably 
the most common types of stainless steel.  As far as the numbers go, 
with the exception of the elongation %, the higher the number, the 
better.  I'm sure this info will be of little or no good, but maybe 
someone will find it useful.  If anyone needs any more info on a 
different grade, let me know.

Safety fast,
Mike Hartley

hartley_mc@acadmn.mercer.peachnet.edu
Desperately seeking an MGA



Date sent:  3-MAR-1997 00:07:16 




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