Chemical Resistance Table For Screws in A2 and A4
|
Classification of corrosion resistance:
|
| Corrosive Agent | Concentration | Temp °C | Material | |
|---|---|---|---|---|
| A2 | A4 | |||
| Effluent water (with traces of sulphuric acid) | – | up to 40° | 0 | 0 |
| Acetone CH3COCH3 |
all concentrations | 20° | 0 | 0 |
| Acetyl chloride Ch3CoCl |
– | boiling | 1 | 0 |
| Aluminium Al |
molten 750° | 3 | 3 | |
| Aluminium Chloride L Al Cl3,6H2O |
5% | 50° | 2 | 1 |
| Formic Acid H•COOH |
10% 15% 100% |
20° 20° 20° |
0 0 0 |
0 0 0 |
| Ammonia NH3 |
– | – | 0 | 0 |
| Ammonium chloride (sal ammoniac) L NH4OH |
10% 25% 50% cold and hot saturated |
boiling boiling boiling 20° boiling |
0 1 2 0 2 |
0 1 1 0 1 |
| Ammonium hydroxide NH4OH |
all | 20° boiling |
0 | 0 |
| Ammonium perchlorate L NH4CIO4 |
10% | 20° boiling |
0 0 |
0 0 |
| Aniline C6H7NH2 |
20° | 0 | 0 | |
| Malic acid (COOH)2CH2CH OH |
up to 50% | 20° | 0 | 0 |
| Cider | – | 20° | 0 | 0 |
| Ethyl alcohol (ethanol) C2H5OH |
all concentrations | 20° | 0 | 0 |
| Ethyl ether (C2H5)2•O |
– | boiling | 0 | 0 |
| Atmosphere | – | – | 0 | 0 |
| Petrol | all concentrations | 20° | 0 | 0 |
| Benzoic acid C6H5CO O OH |
all concentrations | 20° | 0 | 0 |
| Beer | – | 20° | 0 | 0 |
| Blood | – | – | 0 | 0 |
| Spirits | – | 20° | 0 | 0 |
| Bromine Br L | – | 20° boiling |
3 3 |
3 3 |
| Buttermilk | – | 20° | 0 | 0 |
| Butyric acid C3H7COOh |
100% | 20° | 0 | 0 |
| Chlorine Cl Gas in dry state Gas in moist state L |
– – |
20° 20° 100° |
0 3 3 |
0 3 3 |
| Chloride of lime L Ca (IO)2, CaO, 2 H2O Bleaching solution |
dry moist 2.5g Cl/l |
20° 20° 20° |
0 1 1 |
0 1 0 |
| Chloroform CH CL3 |
water free | 20° | 0 | 0 |
| Chlorine water L =cold water saturated with water |
– | 20° | 1 | 1 |
| Hydrogen chloride gas L HCI |
– – – – |
20° 50° 100° 400° |
1 1 2 3 |
1 1 1 3 |
| Chromic oxide CrO3 |
10% pure 50% pure |
20° 20° |
0 1 |
0 1 |
| Ferrogallic ink L | – | 20° | 0 | 0 |
| Iron phosphate solution, bonder process | – | 98° | 0 | 0 |
| Mineral oil | – | 20° | 0 | 0 |
| Vinegar = spirit vinegar | – | 20° | 0 | 0 |
| Acetic acid CH3COOH |
10% 50% |
20° 20° |
0 0 |
0 0 |
| Glacial acetic acide boiling | 100% | 20° boiling |
0 1 |
0 1 |
| Acetic acid + hydrogen peroxide CH3COOH + H2O2 |
10 u. 50% | 20° 50° 90° |
0 0 0 |
0 0 0 |
| Dyer’s bath alkaline or neutral organically acid slightly sulphuric acid or organically acid + sulphuric acid (H2SO4 below 1%) |
– – – |
20° boiling boiling20° boiling |
0 0 00 1 |
0 0 00 |
| Oleic acid C17H33COOH |
30 bar technical | 150° | 0 | 0 |
| Oleic acid + traces H2SO4 |
– | hot | 2 | 1 |
| Meat | – | – | 0 | 0 |
| Hydrofluoric acid = hydrogen fluoride H2 F2 |
40% | 20° | 3 | 3 |
| Fruit juices and fruit acids | – | 20° | 0 | 0 |
| Vegetables | – | boiling | 0 | 0 |
| Tannic acid = tannin | 5% | 20° | 0 | 0 |
| Glycerin C3 H5 (OH)3 |
conc. | 20° boiling |
0 0 |
0 0 |
| Pit water | acid | 20° | 0 | 0 |
| Urine L | – | 20° | 0 | 0 |
| Iodine I L | dry moist |
20° 20° |
0 1 |
0 0 |
| Coffee | – | 20° boiling |
0 0 |
0 0 |
| Potassium aluminium sulphate = alum KAL(SO4)2, 12H2O) |
10% | 20° | 0 | 0 |
| Potassium chloride L K Cl |
hot saturated |
20° boiling |
0 0 |
0 0 |
| Potassium ferricyanide = red prussiate of potash K3(Fe[CN]6) |
– | 0 | 0 | 0 |
| Potassium ferrocyanide = yellow prussiate or potash K4[Fe(CN)6], 3 H2O) |
– | 20° boiling |
0 0 |
0 0 |
| Potassium hydroxide = caustic potash solution | 20% | 20° | 0 | 0 |
| Caustic potash KOH |
50% | 20° | 0 | 0 |
| Corrosive Agent | Concentration | Temp °C | Material | |
|---|---|---|---|---|
| A2 | A4 | |||
| Potassium permanganate K Mn O4 |
all concentrations | 20° boiling |
0 0 |
0 0 |
| Calcium chloride L CaCL2, 6H2O |
cold saturated | 20° | 0 | 0 |
| Calcium hydroxide Ca(OH)2 = milk of lime |
– | 20° | 0 | 0 |
| Cheese | – | 20% | 0 | 0 |
| Carbon dioxide = carbonic acid CO2 | dry moist |
hot hot |
0 0 |
0 0 |
| Carbon tetrachloride C CL4 | water free | 20° | 0 | 0 |
| Aqua regia L H CL + HNO3 |
– | 20° | 3 | 3 |
| Cupric sulphate CuSO4, 5H20 = copper vitriol +3% H2SO4 |
all concs. | 20° boiling 20° boiling |
0 0 0 0 |
0 0 0 0 |
| Glue (including acid) | – | boiling | 0 | 0 |
| Linseed oil +3% H2SO4 |
– | 20° 200° |
0 0 |
0 0 |
| Magnesium sulphate MgSO4, 7H2O = Epsom salts |
concentrated | 20° | 0 | 0 |
| Methyl alcohol CH3OH |
all concentrations | 20° | 0 | 0 |
| Milk | fresh sour |
up to 70° c up to 70° C |
0 0 |
0 0 |
| Lactic acid CH3 CHOH COOH |
1.5% 80% |
20° 20° |
0 0 |
0 0 |
| Mixed acids (nitrating acids) |
50% H2SO4 +50% HNO3 75% H2SO4 20% H2SO4 70% H2SO4 + 10% HNO3 30% H2SO4 |
50 ° 50 ° 50 ° 50° 50 ° |
0 1 0 0 0 |
0 0 0 0 0 |
| Monochloracetic acid L CH2 Cl COO H |
50% | 20° | 1 | 1 |
| Sodium chloride L NaCl = cooking salt |
cold saturated hot saturated |
20° 100° |
0 1 |
0 0 |
| Sodium chloride L Na Cl O2 Sodium hydroxide =caustic soda solution =caustic soda NaOH |
5% 25% 50% |
20° boiling 20°boiling |
2 3 02 |
2 2 02 |
| Sodium hypochlorite L NaClO =bleaching solution |
5% |
20° boiling |
1 1 |
1 1 |
| Sodium carbonate Na2 CO3, 10 H2O |
10% cold saturated |
boiling | 0 | 0 |
| Sodium sulphate Na2 SO4, 10 H2O |
cold saturated | 20° | 0 | 0 |
| Novacaine | – | 20° | 0 | 0 |
| Fruit pulp containing SO2 | – | – | 0 | 0 |
| Oil (lubricating oil) | – | 20° | 0 | 0 |
| Oil (vegetable) | – | 20° | 0 | 0 |
| P3 washing agent | – | 95° | 0 | 0 |
| Persil | – | 20° and boiling | 0 | 0 |
| Petroleum | – | 20° | 0 | 0 |
| Phosphoric acid H3PO4 chemically pure |
1% 10% 45% 60% |
20 ° 20 ° 20 ° 20 ° |
0 0 0 0 |
0 0 0 0 |
| Photographic developer (Agfa-glyzin developer) | – | 20 ° | 0 | 0 |
| Photographic fixing bath L | – | 20 ° | 0 | 0 |
| Pickling brine L | – | 20 ° | 0 | 0 |
| Nitric acid HNO3 |
7% 10% 25% 37% 50% |
20 ° 20 ° 20 ° 20 ° 20 ° |
0 0 0 0 0 |
0 0 0 0 0 |
| Hydrochloric acid L HCl |
0.5% | 20 ° boiling |
1 3 |
1 3 |
| Sauerkraut brine L | – | – | 2 | 1 |
| Lard | – | 20 ° | 0 | 0 |
| Soft Soap | – | 20 ° | 0 | 0 |
| Sulphur, dry | fused | 130° | 0 | 0 |
| Carbon disulphide C S2 |
– | 20° | 0 | 0 |
| Sulphuric acid H2SO4
fuming |
1% 2.5% 5% 7.5% 10% 98% – |
20° boiling 20° boiling 20° boiling 20 ° boiling 20 ° 20 ° 20 ° 70° 20° 70°20° 100° 20° 80° |
1 1 1 2 1 3 1 2 2 1 1 3 0 20 1 0 0 |
0 1 0 2 0 2 0 2 1 1 1 2 0 20 0 0 0 |
| Hydrogen sulphide dry H2S |
<4 | 20° | 0 | 0 |
| Sulphurous acid H2 S O2 |
saturated 4 bar 5-8 bar 10-20 bar |
20° 135° 160° 180-200° |
0 1 2 2 |
0 0 1 1 |
| Schweinfurt green 3 Cu (As O2)3, Cu (CH3 COO)2 |
– | 20° | 0 | 0 |
| Sea Water L | – | 20° | 0 | 0 |
| Soap | – | 20° | 0 | 0 |
| Mustard L | – | 20° | 0 | 0 |
| Spinning bath | up to 10% H2SO4 |
70° | 2 | 1 |
| Tar (pure) | – | 20° and hot | 0 | 0 |
| Turpentine | – | 20° and hot | 0 | 0 |
| Vaseline | – | 20° and hot | 0 | 0 |
| Water Tap water Pit water = acidic water |
– | 20° 20° |
0 0 |
0 0 |
| Water vapour Water vapour with SO2 Water vapour with CO2 |
– – – |
400° – – |
0 1 0 |
0 0 0 |
| Wine (white and red) |
– | 20° and hot | 0 0 |
0 0 |
| Tartaric acid COOH (CHOH)2 COOH |
10% 50% |
20° 20° |
0 0 |
0 0 |
| Lemon juice Citric acid HO C(CH2 COOH)2, COOH, H2) |
– 1% 10% 25% 50% |
20° 20° 20° 20° 20° |
0 0 0 0 0 |
0 0 0 0 0 |
| Sugar solution | – | 20° boiling |
0 0 |
0 0 |
All information is strictly informative