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Brands » Novilon » Novilon 6 » Tehnical data

Novilon 6

KAM6593

Novilon 6 is the basic type of Novilon cast polyamides. It is also one of the hardest polyamides, which is extremely wear resistant and has a 5 to 10 times longer service life than products made of bronze, aluminium or brass casts.


Tehnical data

PROPERTY METHOD UNIT NOVILON 6
PA 6 G
MECHANICAL      
* Tensile Strength ISO 527 MPa 80-82
* Flexural Strength ISO 178 MPa 141-143
* Compressive strength ISO 604 MPa 120-123
* Tensile E-Modulus ISO 527 MPa 3480-3700
*Flexural E - Modulus ISO 178 MPa 3100-3500
*Compressive -Modulus ISO 604 MPa 3800-4500
* Allowable compression during longer loading time - MPa 16
* Charpy Impact Strength -notched ISO 179   8,23
* Hardness (Shore D) ISO 868   81-82
* Coefficient of Friction ASTM D 1894   0,114
THERMAL      
 Melting temperature ISO 3146 °C 220
* Vicat Softening temperature ISO 306 °C 217
Operating temperature range  – (long term) - °C -40 do 100
Operating temperature – (short term) - °C 150
* Average Thermal Expansion (23 to 80°C) ASTM D 696 K-1 9,1·10-5
Thermal Conductivity ASTM C 177 W/mK 0,21
ELECTRICAL      
* * Dielectric Constant VDE 0303 Teil4
IEC 250
- 3,3
** Dielectric dissipation factor δ (at 1 MHz) VDE 0303 Teil4
IEC 250
- 0,033
** Surface resistivity VDE 0303 Teil3
IEC 93
Ω 1,7·1012
** Resistivity VDE 0303 Teil3
IEC 93
Ω cm 7,5·1015
Dielectric strength VDE 0303 Teil2
IEC 243
kV/mm 15-20
** Comparative Tracking Index VDE 0303 Teil1
IEC 112
- CTI 600M
OTHER      
Density ISO 1183 g/cm3 1,15
* Water Absorption (mass  change, 28 days, 65% RH,23°C) INTERNAL % 0,107
* Water Absorption (dimension change, 28 days,  65% RH, 23°C)   % 0,058
 Water Absorption from the air (long term on air 50% RH, 23°C) ASTM D 570 % 2-3
 Water Absorption (Saturation) ASTM D 570 % 6-7
Specific properties Improved Impact Strength,
Tensile Strength,
Compressive strength,
Chemical resistance
   

* Tested by FACULTY OF MECHANICAL Engineering and naval architecture- Zagreb
** Tested by ISKRA KIBERNETIKA- Kranj

NOTES
All information contained in this literature corresponds with our current knowledge of the product.
 

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