SPECIFICATION RT-1321 ISSUE 3 Page 3
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4.3 TEST PROCEDURES
4.3.1 Dimensional Recovery
Samples of molded components, as supplied, shall be measured for dimensions in accordance with ASTM D
2671. The samples then shall be conditioned for 10 minutes in a 175 ± 2°C (347 ± 4°F) oven, or equivalent,
cooled to room temperature and remeasured.
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 gauge
lines 1 inch (25 mm) apart in the central portion of the specimen. The distance between gauge lines shall be
recorded as the original length. A 2-inch (51-mm) portion of the specimen including both gauge lines then
shall be heated for 5 minutes in a 175 ± 2°C (347 ± 4°F) oven, or equivalent, removed from the oven and
stretched within 10 seconds, until the gauge 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 gauge lines shall be measured and recorded as the extended length. The portion of the specimen
including both gauge lines then shall be reheated for 5 minutes in a 175 ± 2°C (347 ± 4°F) oven, or
equivalent, and the distance between gauge lines then shall be measured and recorded as the retracted length.
Expansion and retraction shall be calculated as follows:
E = Le - Lo
Lo x 100
R = Le - Lr
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, Tensile Stress and Ultimate Elongation
Three specimens cut from a molded slab using Die D of ASTM D 412 shall be tested for tensile strength,
tensile stress 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 3/8-
inch (9.5-mm) mandrel, in a cold chamber at -55 ± 3°C (-67± 5°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 less than 360 degrees 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
200± 5°C (392 ± 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 over a 3/8-inch (9.5-mm) diameter mandrel. The
specimens then shall be visually examined for evidence of dripping, flowing or cracking.