THE RELATIONS BETWEEN COMPOSITION AND PROPERTIES OF ENAMELS FOR SHEET STEEL1

Very little has been reported on the relations existing between enamel composition and the properties except the resistance to acids. In this investigation a study was made of the relation between enamel composition and such properties of the enamel as expansion, strength and acid resistance, as well as the effect of the relative “fit” of the ground and cover coats on resistance of the enameled ware to impact and to thermal shock. The work was done on fourteen ground coats and white cover enamels applied to eight-inch dinner plates. The latter were tested for resistance to impact, to thermal shock, and to acetic acid. Determinations were made of the expansion and compression strength of the enamels before application to the steel. Conclusions.—1. The replacement of boric oxide by sodium oxide in the enamels increased the coefficient of expansion. Fish-scaling decreased with increase of ex- pansion, due to increases of sodium oxide. 2. The compressive strength of the ground coats appeared to decrease with re- placement of boric oxide by sodium oxide, although the reverse conditions occurred in the case of the cover enamels. 3. Impact on the parts of enameled ware not free to deflect, such as the curved corners at the bottom, gives a measure of the toughness of the enamel as applied on the steel. The resistance of the enamel on corners to impact apparently is a function of the inherent strength of the enamel rather than its “fit” on the ware. 4. For greatest resistance to thermal shock, the ware should be coated with a ground coat having a coefficient of expansion equal to or preferably greater than that for the cover enamel. 5. Acid resistance, while dependent on the enamel composition, is not affected in the same way for all enamels. For these particular cover enamels, resistance to acids decreased with replacements of boric oxide by sodium oxide.