materials used in Electroforming

1. Tensile strength, yield strength, elasticity and elongation at failure are measured in flat tensile tests on ASTM D638 type 4 samples (thickness 75-100 m) according to ISO 6892-1:2016 with an initial gauge length of 25mm.
2. Stainless steel samples SS316L and SS304 are added as reference, but note that identical stainless steel types can be ordered with varying tensile properties; the measured values do not reflect the maximum capability of stainless steel 316L and 304.
3. The Vickers hardness as measured on polished cross sections with a force of 0.981 N (100p).
4. Measured at 32 °C with a vibrating-sample magnetometer.
5. Ni purity with respect to the elements Ag, Al, As, Ca, Cd, Ce, Co, Er, Eu, Ga, Gd, Ge, Hg, Ho, La, Mg, Mo, Nb, Pb, S, Si, Sn, Sr, Ti, Tm, U, Y, Zn, Zr. Based on qualitative and quantitative trace level analyses with inductively coupled plasma emission spectrometry after material dissolution in HNO3 with a final Ni concentration of ca. 1 g/L and a final HNO3 concentration of ca. 10-14 v%.
6. The Ni leaching in the standardized testing procedure for sugar sieves, i.e. leaching from 1.00 dm2 sample surface area in 170 mL DIN10531 artificial tap water at 70 °C during 24 h. All materials fulfilled the requirement of <0.14 mg Ni leaching per kg test fluid as determined for food contact applications by the European Directorate for the Quality of Medicines & HealthCare (Technical guide on metals and alloys used in food contact materials, 1st edition September 2013).
7. Temperature at which the material can be kept for 1 h while maintaining HV≥95% and Rm≥95%. Thermal treatments were done in air with instantaneous heating and cooling.
8. Measured with a four-point probe under a current of 1.000 A and at ca. 35 °C. 8 Measured with a four-point probe under a current of 1.000 A and at ca. 35 °C.

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