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 boiling 20°
|
0
0 0 0
|
0
0 0 0
|
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, 12H 2O) |
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 |
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° 100° |
0
1 1 |
0
0 1 |
Sodium chloride L
Na Cl O2 Sodium hydroxide =caustic soda solution =caustic soda NaOH |
5%
25% 50% |
20°
boiling 20° boiling |
2
3 0 2 |
2
2 0 2 |
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% 20% 80% 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 2 0 1 0 0 |
0
1 0 2 0 2 0 2 1 1 1 2 0 2 0 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 |