Cold Rolled Steel Plates with High Quality from China

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Loading Port:
Tianjin
Payment Terms:
TT OR LC
Min Order Qty:
180 m.t.
Supply Capability:
89000000 m.t./month

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Product Description:

Description of cold rolled steel coil :

The raw material of cold rolled steel coil/sheet is high quality hot rolled product, and after pickling, kinds of new technology and new process of global cold rolling production have been applied. Therefore the manufacturing, home appliance, automobile etc.

 

Specification of cold rolled steel coil :

standard

 AISI,   ASTM, DIN, GB, JIS 

 Steel   Grade

Q195/Q195L/st12/dc01/spcc

 Thickness

 0.15-1.5mm

 Width

 500-914mm

 Length

 coil

 Place of   Origin

 Shandong,china(mainland)

 Producing   ablity

 500,000   Tons/month

 Type of   payment

 T/T, L/C

 Packing

As per   customer's requirement

 Delivery

 30days   after contract

 Price

 FOB&CIF

 MOQ

 20Tons

  

Packaging & delivery of cold rolled steel coil :

Packaging   Detail:

Oil coated,   metal shell and anti-rust paper with corner protected by sheet or coil

Delivery Detail:

30 days after   receiving deposit or L/C

 

Application of cold rolled steel coil :

1. Refrigerators, cabinets, power distribution baords and drums.

2. Automobile floor and roof panels.

3. Automobile fenders and quarter panels

4. Automobile fenders and quarter panels

 

Images of cold rolled steel cold rolled steel coil:

Cold Rolled Steel Plates with High Quality from China

FAQ

1.What's your MOQ?
50MT, it is for one container.
2.Whether your company have QC teams?
 Yeah, sure, our QC team is very important, they will keep the quality control for our products.
3. What's your normal delivery time?
Our delivery time about 10-20days for standard sizes, if you have other requirements like hardness  and width ,it is about 20-40days. But don't worry ,we also try our best for the 
 

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Q:where can I find the weight of steel?
Category Material Density Metal Steel, tool 7.715 Metal Wrought Iron 7.75 Metal Carbon Tool Steel 7.82 Metal Steel, cold-drawn 7.83 Metal Carbon Steel 7.84 Metal Steel, C1020, HR 7.85 Metal Pure Iron 7.86 Metal Soft Steel (0.06% C) 7.87 Metal Stainless Steel, 304 8.03 Metal Stainless 18Cr-8Ni 8.03 I looked up specific gravity mild steel. This might get you pointed in the right direction.
Q:Is the Bianchi Pista Steel bike good?
Bianchi Steel Bike
Q:runescape steel legs?
Becuase you should sell something else.
Q:Why low carbon steel have poor magnetic properties?
The composition you mention is not a low carbon steel.The carbon and manganese content are high enough to mean that the crystal grain size will be small. A very large grain size is needed in steels for transformers,motors etc.The large grain size and lack of carbides in low silicon steels for magnetic purposes allows the easy movement of magnetic domain walls.Transformer steels typically have a carbon content of about 0.003% and 3.5%Si with the phosphorus and sulphur at a tenth of the levels you mention.The high Si content increases the electrical resistivity of the magnetic core and reduces the power loss from eddy currents(the core metal has voltages generated in it by the changing magnetic fields) and the power lost in eddy currents heats up a transformers core so it needs extra cooling;the loss is inversely proportional to the resistivity and 3.5%Si increases resistivity of iron by a very large amount.The presence of high silicon with ultra low carbon and manganese level allows the soft magnetic steels to be annealed at very high temperatures(850 to 1100deg C)without a phase change so that the crystals have 10,000 to 10,000,000 times the volume of the crystals in heat-treatable (Just)steel you mention.Fine for playing with and demonstrating electromagnetism but not as electrical engineering feedstuff.
Q:what happen if carbon steel is exposed to an oxygen?
Assuming the steel isn't actually melted, two things will happen. First, a layer of iron(ii) oxide, FeO will slowly develop on the surface, getting thicker over time. This layer is usually poorly bonded to the metal surface, it tends to flake off, exposing fresh metal. This is known as mill scale, it's also known as wustite which is the mineral term. Second, the surface of the steel will become decarburized, essentially becoming pure iron, not steel. The depth of the decarburized layer depends on the temperature, time, and the diffusivity of carbon in the steel at the given temp. This has some implications to engineering, in hot-rolling or forging of steel shapes for example. It's often the case that the stress and strain in a material is greatest at or near the surface. Therefore the weakened, decarburized layer at the surface may have a much greater detrimental effect on the steel's performance than might be expected. In a more specific example, die and tool steels depend on their carbon content for their strength and wear resistance, Therefore if such steels are heated in an oxidzing atmosphere, wear resistance is totally destroyed: The thin decarburized iron layer will be extremely soft and malleable.
Q:A question about steel.....?
As first answer says, if you look at the number of commercial steel alloys available and consider that any given alloy can be heat treated to a wide range of physical properties, there are thousands and thousands of potential combinations. Technically, steel is an alloy of Fe and C but there are Fe-C alloys that are called cast irons, not steel, and... there are lots of alloy steels which have significant amounts of other elements added like Cr, Ni, Nb, V, Mo, etc. Fe alloys that have a lot of Cr and or Ni added are called stainless steels and there are dozens of them and many of them can be heat treated to produce a wide range of properties. As far as the strongest or the weakest, you have to get really specific about exactly what you mean because some steels are designed for room temperature properties, some are designed for elevated temperature properties, some for static loads, some for impact loads, some for wear resistance, etc, etc.. Steels make up the largest family of metal alloys (by weight and by volume) that humans use. There are a number of reasons for this but the big reasons include: 1) there is a LOT of iron on earth 2) it is relatively cheap to produce 3) you can easily change the physical properties over a every wide range. As an example... you can take a piece of steel that is so brittle it will shatter if you drop it on the floor and heat treat it so you can bend it like a pretzel without cracking and then heat treat it again to make it very strong and tough (resistant to fracture).
Q:Stainless steel?????????
Worth very little as far as I'm concerned. It has a very poor co efficient of heat, is hard to lubricate to keep the food from sticking and will develop a hot spot easily. My preference is a good quality cast iron, it is heavy but conducts heat well and spreads it evenly. Stainless with copper bottoms is marginal for boiling water but it does clean easily. There are several alloys on the market that are usable as cook ware. Aluminum is worse than stainless. Of the pure metals, copper is the best conductor of heat, cast iron is my choice, spun steel does work. Hope this helps. Never wash cast iron cookware with soap and water.
Q:Steel shot?
Steel,as you say has a shorter effective range that heavier metals, use at least two shot sizes larger with steel, i.e. if you normally use 6's, use 4's. Also check that your barrels are suitable for steel shot, most old guns are not. The more expensive alternatives are worth the money, although my experience of tin shot was not very impressive. I would recommend bismuth or, the best in my experience, tungsten matrix shot. P.S. All of the alternatives to lead are hard on the teeth!
Q:Does cold steel of kershaw make better knives?
You could argue that CS makes the tougher steel, but as was pointed out, none of their wares are made in the U.S. - if that doesn't matter, then go with the CS. I started with a CS Holdout II and ended up sending it back and going with a Kershaw (Ken Onion) Blur for EDC. My next knife will be a Benchmade- they are pricey but everyone I've ever spoken to about EDC knives tell me to go to Benchmade and no one else. Not one to just listen, I had to try out a few myself. Bought the wife a Kershaw Scallion...in purple, no less.
Q:hard ionized vs stainless steel cookware?
Hard anodized generally refers to aluminum that has had a specific surface treatment. The benefit of aluminum is that it's a better conductor of heat than stainless, so it will heat up faster, depending on thickness. It's also lighter than steel, if that matters to you. As far as stainless steel, it all depends on the quality of the steel and of the construction. Some pots and pans are made from cheap grades of stainless which can suffer from corrosion problems. Though this shouldn't affect the taste of the food, only the appearance of the pan. Companies making bargain products may also skimp on materials by making the metal thinner; this causes hot-spots when cooking, In the case of skillets, thinner materials are more likely to warp over time. Stainless steel is generally stronger and tougher than aluminum- less likely to dent. Thought again, strength also depends on thickness. A good quality stainless pan is hard to beat in terms of durability, these things can last several lifetimes. On the other hand so will a good quality aluminum one.

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