Corrugated Prepaint Galvanized Steel Sheet

Ref Price:
Loading Port:
China Main Port
Payment Terms:
TT OR LC
Min Order Qty:
-
Supply Capability:
-

OKorder Service Pledge

Quality Product

Order On-line Tracking

Timely Delivery

OKorder Service Pledge

Credit Rating

Credit Services

Credit Purchasing

Share to:

Product Description:

Specifications

1.Commodity: Prime PPGI Corrugated Sheet
2.Size:0.135-0.6*600-1200mm*L
3.MOQ:20MT

Product Description
1.Commodity: Prime PPGI Roofing Sheet
2.Grade: CGCC.(Green/ Red, Z=40g/m^2)
3.Size: 0.135mm-0.6mm*600-1200mm*L
4.Quantity: 1000MT
5.Thickness tolerance: +0/-0.02mm
6.Width tolerance: +5/-0mm
7.Package: Mill's standard package (water proof paper+steel sheet cover+steel strips)
8.Shipment: Prompt (10-30 days)
9.Payment: TT/100% L/C at sight

Send a message to us:

Remaining: 4000 characters

- Self introduction

- Required specifications

- Inquire about price/MOQ

Q:Engineering Materials - tool steel question?
It all depends what the application actually is. For hammers I would select a hammer grade B1 steel. For impact loading where an edge is needed I would be going for O1 or similar (oil quenching steels tend to be a little tougher than air hardening). For mining tools a very high manganese steel (Hadfields steel) - this is not a true tool steel. The best place to start is by looking at the ranking of the properties which you want - hardness v toughness v strength - and then use this to put the steels in rank order. Price and availablity then sort the problem out for you (in the real world).
Q:Is it harmful to cook on stainless steel?
Stainless steel is one of the safest things to cook on, because it doesn't release metal particles into your food.
Q:Hiking with steel toe-capped boots?
They are very heavy not like hiking boots but it is your choice
Q:how to tell if its really stainless steel?
Magnets stick to some stainless but not all of it, so a magnet is not a reliable indicator.
Q:melting point of 1008 steel?
It is still the same for 1008 steel. Go to the bottom and see the listing of the grades it covers. Since the only difference between the 1006 and 1008 steel is a few micro amounts of alloys and by far the greatest majority or main component is iron (99%), as a general melt temperature , 2750 F is the melt temperature at which the other alloys are added to the charge to fine tune the mix. Just like adding salt to distilled water actually lowers the boiling point of water, adding alloys to iron decreases the melting point of iron. The iron melts at 2800F, but once alloys to make the 1008 grade are added, it decreases melt temp to 2750F. Since the melting point of pure iron is 2800F, the temperature is actually decreased by adding these impurities of alloys. These alloys are tested while the mix is starting to come down from a pure melt, steel is sampled. and then alloys below are checked and added to make the 1008 steel. The steel is maintained at 2750 F so that the less volatile alloys don't boil off before combining with steel. Minimum Properties Ultimate Tensile Strength, psi 43,900 - 51,900 Yield Strength, psi 26,100 - 34,800 Elongation 42 - 48% Chemistry Iron (Fe) 99% Carbon (C) 0.08% Manganese (Mn) 0.6% max Phosphorus (P) 0.035% max Copper (Cu) 0.2% min Sulfur (S) 0.04%
Q:Is Steel crystalline in its makeup?
Steel is made of billions, trillions of very small crystals. This is true of most metals. In order to see the crystal structure of steel, you usually need to cut a sample of it, grind and polish the cut face smooth, then etch the steel with a mixture of nitric acid and alcohol. Without polishing and etching the crystals aren't visible- it just looks like smooth solid metal. Also, in most cases the crystals are small enough that you need a microscope to see them clearly after etching.
Q:what is the similarity beetween ironn and steel?
1. Both victim of corrosion
Q:How Do I Harden 12L14 Steel?
*Hardening: okorder.com/... AISI 12L14 : Category :Steel Class :Carbon steel Type :Standard resulfurized and rephosphorized Common Names :Lead steel Designations: Germany: DIN 1.0718 Italy: UNI 9 SMnPb 23 Japan: JIS SUM 22 L , JIS SUM 24 L Sweden: SS 1914 United States: ASTM A108 , ASTM A29 , SAE J403 , SAE J412 , SAE J414 , UNS G12144 Composition : Element / Weight % C / 0.15 (max) Mn / 0.85-1.15 P / 0.04-0.09 S / 0.26-0.35 Pb / 0.15-0.35 Mechanical Properties : Properties / Conditions / T (°C) /Treatment Density (×1000 kg/m3) 7.7-8.03 / 25 Poisson's Ratio 0.27-0.30 /25 Elastic Modulus (GPa) 190-210 / 25 Tensile Strength (Mpa) 540 / 25 /cold drawn (round bar (19-38 mm)) Yield Strength (Mpa) /415 Elongation (%) /10 Reduction in Area (%) /35 Hardness (HB) 163 /25 /cold drawn (round bar (19-38 mm)) *Rod- 12L14 Case Hardened to Rockwell C 58-62 Case Depth .060 Sleeve - 12L14 Case Hardened to Rockwell C 58-62 Case Depth .060 Blade - 12L14 Case Hardened to Rockwell C 58-62 Case Depth .030 Quantity 5000 Rods: Weight per piece .8 ounce (Total 250 pounds) 5000 Sleeves: Weight per piece 1.8 ounce (Total 563 Pounds) 5000 Blades: Weight per piece .3 ounce (94 pounds) Total weight of RFQ 907 pounds 12L14 Steel.
Q:Does steel have a valence?
Steel is a mixture, so it doesn't have any valence number. On the other hand, all of the components of the steel mixture are in their elemental forms, so all the various valences are zero.
Q:Is instant steel-cut oatmeal less healthy/nutritious than traditionally cooked stove-top steel-cut?
The rationale for consuming steel cut oats rather than rolled oats (beyond the fact that the former taste really good) is the lower glycemic index. It is my understanding that in the rolled oat category, it is better to eat the long-cooking variety rather the instant for the improved fiber load and lower glycemic index. While I do not understand exactly how instant steel cut oats are processed and how much the glycemic index is affected by processing, it is safe to assume that the old unprocessed steel cut oats are still best. I always prepare 4-6 servings of the steel cut oats at one time and warm up a serving when needed to avoid having to wait 30 minutes to cook them. My rule of thumb: the less processing for any food product, the better it is for me.

1. Manufacturer Overview

Location
Year Established
Annual Output Value
Main Markets
Company Certifications

2. Manufacturer Certificates

a) Certification Name  
Range  
Reference  
Validity Period  

3. Manufacturer Capability

a)Trade Capacity  
Nearest Port
Export Percentage
No.of Employees in Trade Department
Language Spoken:
b)Factory Information  
Factory Size:
No. of Production Lines
Contract Manufacturing
Product Price Range