SPECIFICATION RT-301 ISSUE 12 Page 3
If this document is printed it becomes uncontrolled. Check for the latest revision.
4.3.2 Elastic Memory
A 6 x 1/8-inch (152 x 3.2-mm) specimen cut from a molded slab shall be marked with two parallel gage
lines 1 inch (25 mm) apart in the central portion of the specimen. The distance between gage lines shall be
recorded as the original length. A 2-inch (51-mm) portion of the specimen including both gage lines then
shall be heated for 1 minute in a 150 + 2°C (302 + 4°F) oven, or equivalent, removed from the oven and
stretched within 10 seconds, until the gage lines are 4 inches (102 mm) apart. The extended specimen shall
be cooled to room temperature and released from tension. After 24 hours at room temperature, the distance
between the gage lines shall be measured and recorded as the extended length. The portion of the
specimen including both gage lines then shall be reheated for 1 minute in a 150 + 2 °C (302 + 4°F) oven,
or equivalent, and the distance between gage lines then shall be measured and recorded as the retracted
length.
Expansion and retraction shall be calculated as follows:
L e- Lo
E = Lo x 100
L e - Lr
R = Le - Lo x 100
Where: E = Expansion (percent)
R = Retraction (percent)
Lo= Original Length (inches) (mm)
Le= Extended Length inches (mm)
Lr = Retracted Length (inches) (mm)
4.3.3 Tensile Strength and Ultimate Elongation
Three specimens cut from a molded slab using Die D of ASTM D 412 shall be tested for tensile strength
and ultimate elongation in accordance with ASTM D 412.
4.3.4 Low Temperature Flexibility
Three 6 x 1/4-inch (152 x 6.3-mm) specimens cut from a molded slab shall be conditioned, along with a 1
1/8-inch (28.5-mm) mandrel, in a cold chamber at -55 + 2°C (-67 +4°F) for 4 hours. After completion of
the conditioning, and while still in the cold chamber, each specimen shall be bent around the mandrel
through not tess than 360 degrees (6.28 rads) within 10 + 2 seconds. The specimens then shall be visually
examined for cracks.
4.3.5 Heat Shock
Three 6 x 1/4-inch (152 x 6.3-mm) specimens cut from a molded slab shall be conditioned for 4 hours in a
225 + 5 °C (437 + 9°F) mechanical convection oven with an air velocity of from 100 to 200 feet per
minute past the specimens. After conditioning, the specimens shall be removed from the oven, cooled to
room temperature, and bent through 360 degrees (6.38 rads) over a 3/8-inch (9.5-mm) diameter mandrel.
The specimens then shall be visually examined for evidence of dripping, flowing or cracking.
4.3.6 Heat Aging
Three specimens, prepared and measured in accordance with 4.3.3 shall be conditioned for 168 hours in a
175 + 5 °C (347 + 9°F) mechanical convection oven with an air velocity of 100 to 200 feet per minute past
the specimens. After conditioning, the specimens shall be removed from the oven, cooled to room
temperature, and tested for tensile strength and ultimate elongation in accordance with 4.3.3.