Chemical Resistance Table For Screws in A2 and A4

Classification of corrosion resistance:

  • 0 = resistant (but see L)
  • 1 = slight attack, usable in certain areas
  • 2 = hardly any resistance at all, practically unusable
  • 3 = no resistance
  • L = danger of pitting even in resistant class
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°
boiling

0
0
0

0
1

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, 12H2O)
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
+25% HNO3

20% H2SO4
+15% HNO3

70% H2SO4 + 10% HNO3

30% H2SO4
+5% HNO3

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
(11% free SO3)
fuming
(60% free SO3)

1%

2.5%

5%

7.5%

10%
20%
80%

98%
=concentrated
-

-

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

All information is strictly informative