Plastic Strain Ratio (r-value) isdefined for a specific test direction with respect to the rollingdirection. It is measured at 20% total elongation (or maximumuniform elongation if less than 20%). See ASTM E 517, ISO10113, or JIS Z 2254.
Average Plastic Strain Ratio (ravg) is calculated as a weightedaverage of the individual r-values,i.e., ( 0o + 90o + 2 x 45o ) /4
Strain Hardening Exponent (n-value) ismeasured over the range 10-20% strain (or 10% to end of uniformelongation if less than 20%). See ASTM E 646 or ISO10275.
BHI (Bake Hardening Index) is definedas the increase in lower yield strength due exclusively to thebaking portion of straining 2% in the longitudinal direction andbaking at 170 deg C for 20 minutes. BHI neglects thecontribution of work (strain) hardening to yield strength. See En 10325.
Table 1: Mechanical Properties for Cold Rolled, SolutionStrengthened Variants
WSS-M1A367-A11
WSS-M1A367-A12
WSS-M1A367-A13
WSS-M1A367-A14
WSS-M1A367-A21
WSS-M1A367-A22
WSS-M1A367-A23
WSS-M1A367-A24
WSS-M1A367-A25
WSS-M1A367-A33
WSS-M1A367-A34
WSS-M1A367-A35
WSS-M1A367-A36
WSS-M1A367-A37
WSS-M1A367-A38
WSS-M1A367-A39
WSS-M1A367-A44
WSS-M1A367-A45
WSS-M1A367-A46
WSS-M1A367-A47
WSS-M1A367-A48
WSS-M1A367-A49
WSS-M1A367-A50
