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Availability
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Filler / Reinforcement
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Forms
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| Physical |
Dry
|
Conditioned
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Unit
|
Test Method
|
|
Density
|
1.41
|
--
|
g/cm³
|
ISO 1183 |
|
Molding Shrinkage - Flow
|
0.35
|
--
|
%
|
ISO 294-4 |
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Water Absorption
|
ISO 62 | |||
|
Saturation, 23°C
|
5.5
|
--
|
%
|
|
|
Equilibrium, 23°C, 50% RH
|
1.6
|
--
|
%
|
| Mechanical |
Dry
|
Conditioned
|
Unit
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Test Method
|
|
Tensile Modulus
|
ISO 527-2 | |||
|
23°C
|
11500
|
8500
|
MPa
|
|
|
90°C
|
7100
|
--
|
MPa
|
|
|
120°C
|
5900
|
--
|
MPa
|
|
|
Tensile Stress
|
ISO 527-2 | |||
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Break, 23°C
|
210
|
150
|
MPa
|
|
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Break, 90°C
|
115
|
--
|
MPa
|
|
|
Break, 120°C
|
100
|
--
|
MPa
|
|
|
Tensile Strain (Break, 23°C)
|
3.0
|
5.0
|
%
|
ISO 527-2 |
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Flexural Modulus
|
ISO 178 | |||
|
23°C
|
10500
|
7700
|
MPa
|
|
|
90°C
|
6900
|
--
|
MPa
|
|
|
Flexural Strength
|
ISO 178 | |||
|
23°C
|
270
|
205
|
MPa
|
|
|
90°C
|
180
|
--
|
MPa
|
|
| Impact |
Dry
|
Conditioned
|
Unit
|
Test Method
|
|
Charpy Notched Impact Strength
|
ISO 179 | |||
|
-30°C
|
7.0
|
--
|
kJ/m²
|
|
|
23°C
|
12
|
14
|
kJ/m²
|
|
|
Charpy Unnotched Impact Strength
|
ISO 179 | |||
|
-30°C
|
45
|
--
|
kJ/m²
|
|
|
23°C
|
55
|
70
|
kJ/m²
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| Thermal |
Dry
|
Conditioned
|
Unit
|
Test Method
|
|
Heat Deflection Temperature
|
||||
|
0.45 MPa, Unannealed
|
255
|
--
|
°C
|
ISO 75-2/B |
|
1.8 MPa, Unannealed
|
250
|
--
|
°C
|
ISO 75-2/A |
|
CLTE - Flow (23°C)
|
0.000029
|
--
|
cm/cm/°C
|
ISO 11359-2 |
|
Thermal Conductivity
|
0.29
|
--
|
W/m/K
|
ISO 8302 |
| Electrical |
Dry
|
Conditioned
|
Unit
|
Test Method
|
|
Surface Resistivity
|
1.0E+12
|
--
|
ohm
|
ASTM D257 |
|
Electric Strength (2.00 mm)
|
36
|
32
|
kV/mm
|
IEC 60243-1 |
|
Comparative Tracking Index
|
500
|
500
|
V
|
IEC 60112 |
| Flammability |
Dry
|
Conditioned
|
Unit
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Test Method
|
|
Flame Rating (1.60 mm)
|
HB
|
--
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UL 94 |
| Additional Information | ||||
|
Dry
|
The value listed as Molding Shrinkage ISO 294-4, was tested in accordance with S.O.P. methods.
The value listed as Coefficient of Linear Thermal Expansion, Flow ISO 11359-1-2, was tested in accordance with ISO 7991. |
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