General
Mecánica
Property | Temperature | Value | Condition | Testing Standard |
---|---|---|---|---|
Elongación | 50 % Show Supplier Material materials with Elongación of 50 % | dry | ISO 527-1/-2 | |
Elongation at yield | 4 % Show Supplier Material materials with Elongation at yield of 4 % | dry | ISO 527-1/-2 | |
Módulo elástico | 2.2 GPa Show Supplier Material materials with Módulo elástico of 2.2 GPa | dry | ISO 527-1/-2 | |
Resistencia al choque, ensayo Charpy entallado | 23 °C | 10 kJ/m² Show Supplier Material materials with Resistencia al choque, ensayo Charpy entallado of 10 kJ/m² | dry | ISO 179/1eA |
Aplicaciones térmicas
Property | Value | Condition | Testing Standard | Comment |
---|---|---|---|---|
Coeficiente de dilatación térmica | 7.5e-07 1/K Show Supplier Material materials with Coeficiente de dilatación térmica of 7.5e-07 1/K | dry | ISO 11359-1/-2 | Parallel |
7.5e-07 1/K Show Supplier Material materials with Coeficiente de dilatación térmica of 7.5e-07 1/K | dry | ISO 11359-1/-2 | Normal | |
Temperatura de fusión | 255 °C Show Supplier Material materials with Temperatura de fusión of 255 °C | dry | ISO 11357-1/-3 | 10°C/min |
Eléctrico
Property | Value | Condition | Testing Standard |
---|---|---|---|
Volume resistivity | 1e+13 Ω·cm Show Supplier Material materials with Volume resistivity of 1e+13 Ω·cm | dry | IEC 62631-3-1 |
Rheological Properties
Property | Temperature | Value | Condition | Testing Standard |
---|---|---|---|---|
Specific heat capacity melt | 2050 J/(kg·K) Show Supplier Material materials with Specific heat capacity melt of 2050 J/(kg·K) | dry | - | |
Thermal conductivity of melt | 0.205 W/(m·K) Show Supplier Material materials with Thermal conductivity of melt of 0.205 W/(m·K) | dry | - | |
Velocidad de flujo del volumen derretido | 270 °C | 7.5 cm³/10min Show Supplier Material materials with Velocidad de flujo del volumen derretido of 7.5 cm³/10min | dry | ISO 1133 |
Technological properties
Property | ||
---|---|---|
Application areas | Tennis racket strings | |
Certifications | Food Contact |