Abstract
AbstractFour antimony cover‐coat enamels, four fluoride cover‐coat enamels, and four ground‐coat enamels were formulated to give varying coefficients of expansion. The calculated values were 250, 275, 300, and 325 × 10–7. The observed coefficients of expansion are included in the paper. The enamels were applied to standard 2‐quart pudding pans and were tested for thermal shock and impact resistance using the standard methods of the Enameled Utensil Manufacturers’Council.The results show that thermal‐shock resistance is controlled chiefly by the coefficient of expansion of the ground‐coat and cover‐coat enamels. The best results were obtained by using a cover‐coat enamel with a low coefficient of expansion and a ground coat with a high coefficient of expansion. No conclusive evidence was found to indicate any effect of the coefficient of expansion of the ground‐ and cover‐coat enamels on impact resistance. The solubility resistance and reflectance curves for the enamels are also included.
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