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EN 1.0452 Steel vs. EN 1.3558 Steel

Both EN 1.0452 steel and EN 1.3558 steel are iron alloys. They have 76% of their average alloy composition in common. There are 25 material properties with values for both materials. Properties with values for just one material (8, in this case) are not shown.

For each property being compared, the top bar is EN 1.0452 steel and the bottom bar is EN 1.3558 steel.

Metric UnitsUS Customary Units

Mechanical Properties

Brinell Hardness 120
230
Elastic (Young's, Tensile) Modulus, GPa 190
210
Poisson's Ratio 0.29
0.29
Shear Modulus, GPa 73
80
Tensile Strength: Ultimate (UTS), MPa 430
770

Thermal Properties

Latent Heat of Fusion, J/g 250
240
Maximum Temperature: Mechanical, °C 400
490
Melting Completion (Liquidus), °C 1460
1810
Melting Onset (Solidus), °C 1420
1760
Specific Heat Capacity, J/kg-K 470
410
Thermal Conductivity, W/m-K 48
20
Thermal Expansion, µm/m-K 12
12

Electrical Properties

Electrical Conductivity: Equal Volume, % IACS 7.2
13
Electrical Conductivity: Equal Weight (Specific), % IACS 8.3
12

Otherwise Unclassified Properties

Base Metal Price, % relative 2.1
45
Density, g/cm3 7.9
9.3
Embodied Carbon, kg CO2/kg material 1.5
8.4
Embodied Energy, MJ/kg 19
130
Embodied Water, L/kg 48
90

Common Calculations

Stiffness to Weight: Axial, points 13
12
Stiffness to Weight: Bending, points 24
21
Strength to Weight: Axial, points 15
23
Strength to Weight: Bending, points 16
20
Thermal Diffusivity, mm2/s 13
5.3
Thermal Shock Resistance, points 13
22

Alloy Composition

Aluminum (Al), % 0.020 to 0.060
0
Carbon (C), % 0 to 0.17
0.7 to 0.8
Chromium (Cr), % 0 to 0.3
3.9 to 4.3
Copper (Cu), % 0 to 0.3
0 to 0.3
Iron (Fe), % 97.1 to 99.58
73.7 to 77.6
Manganese (Mn), % 0.4 to 1.2
0 to 0.4
Molybdenum (Mo), % 0 to 0.080
0 to 0.6
Nickel (Ni), % 0 to 0.3
0
Niobium (Nb), % 0 to 0.010
0
Phosphorus (P), % 0 to 0.025
0 to 0.025
Silicon (Si), % 0 to 0.35
0 to 0.4
Sulfur (S), % 0 to 0.010
0 to 0.015
Titanium (Ti), % 0 to 0.040
0
Tungsten (W), % 0
17.5 to 19
Vanadium (V), % 0 to 0.020
1.0 to 1.3