Fig. 2. Comparison of strengths of salt cores squeezed and shot from different kinds of cooking salts (mean value from 6 cores

Published at 498 × 310 in 고압 다이캐스팅을 위한 용해성 코어 기술의 발전

Fig. 2. Comparison of strengths of salt cores squeezed and shot from different kinds of cooking salts (mean value from 6 cores; the fraction 0.063 ÷ 1.0 mm; A = SQUEEZED CORES
(104 MPa); B = SHOT CORES (the binder Na – SODIUM SILICATE, 7.5-8.0 bar)

Fig. 2. Comparison of strengths of salt cores squeezed and shot from different kinds of cooking salts (mean value from 6 cores; the fraction 0.063 ÷ 1.0 mm; A = SQUEEZED CORES
(104 MPa); B = SHOT CORES (the binder Na – SODIUM SILICATE, 7.5-8.0 bar)