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Normas DIN – AENOR
DIN EN 10325:2006-10

DIN EN 10325:2006-10

Steel - Determination of yield strenght increase by the effect of heat treatment (Bake-Hardening-Index); German version EN 10325:2006

Aciers - Détermination de l'augmentation de la limite apparente d'élasticité due à un traitement thermique (index de durcissement à la cuisson [Bake-Hardening-Index]); Version allemande EN 10325:2006

Stahl - Bestimmung der Streckgrenzenerhöhung durch Wärmebehandlung (Bake-Hardening-Index); Deutsche Fassung EN 10325:2006

Fecha:
2016-10 /Active
Equivalencias internacionales:

EN 10325 (2006-08)

Relación con otras normas DIN:

Reemplaza a: DIN EN 10325:2002-02

Resumen:
The project specifies a method of measuring the BH-value. The BH-value is an ageing index of cold rolled flat products, recrystallizised and temper rolled, with a continuous yelding, aged under special conditions.
Keywords:
Bake-Hardening-Index, Definitions, Elongation, Expansions, Heat treatment, Materials testing, Mechanical testing, Proof stress, Relief, Sampling methods, Steels, Tensile testing, Test reports, Testing, Testing conditions, Yield strength
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