en_10325{2006}_(e)

EUROPEAN STANDARD

NORME EUROPÉENNE

EUROPÄISCHE NORM

EN 10325

August 2006

ICS 77.040.10; 71.080.20

English Version

Steel - Determination of yield strength increase by the effect ofheat treatment [Bake-Hardening-Index]

Aciers - Détermination de l'augmentation de la limiteapparente d'élasticité due à un traitement thermique (index

de durcissement à la cuisson [Bake-hardening])

Stahl - Bestimmung der Streckgrenzenerhöhung durchWärmebehandlung (Bake-Hardening-Index)

This European Standard was approved by CEN on 7 July 2006.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to the Central Secretariat or to any CEN member.

This European Standard exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into its own language and notified to the Central Secretariat has the same status as the officialversions.

CEN members are the national standards bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France,Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania,Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.

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© 2006 CEN All rights of exploitation in any form and by any means reservedworldwide for CEN national Members.

Ref. No. EN 10325:2006: E

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EN 10325:2006 (E)

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Contents

Foreword..............................................................................................................................................................3 1 Scope ......................................................................................................................................................4 2 Normative references ............................................................................................................................4 3 Terms and definitions ...........................................................................................................................4 4 Symbols and designations ...................................................................................................................6 5 Principle..................................................................................................................................................6 6 Test equipment ......................................................................................................................................6 7 Test pieces .............................................................................................................................................6 8 Testing procedure..................................................................................................................................6 8.1 Testing conditions.................................................................................................................................6 8.2 Heat treatment conditions ....................................................................................................................6 8.3 Determination of Bake-Hardening-Index (BH2) ...................................................................................7 9 Test report ..............................................................................................................................................7

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