Kimya ABS-R

20.60 €
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Kimya ABS-R 3D filament is a standard ABS based on 100% post-consumer recycled material from a recycling company based in France. Its use contributes to the development of a circular economy by reducing the emission of C02, the consumption of water and electricity as well as the oil resources necessary for its production. Acrylonitrile butadiene styrene (ABS) is a thermoplastic polymer combining lightness, high impact resistance and good temperature resistance. ABS is suitable for functional prototyping, enclosure applications in industries such as appliances, telephony, automotive, hardware and toys.

  • Better heat resistance than PLA (around 90°C)
  • Good impact resistance
  • Made from 100% post-consumer recycled ABS – reduced environmental impact
  • Compliant with REACH regulation and RoHS directive
 
PS1022TQ
PROPERTIESTEST METHODSVALUES
Diameter INS-6712 1.75 ± 0.1 mm
2.85 ± 0.1 mm
Density ISO 1183-1 1.049 g/cm3
Moisture rate INS-6711 < 0.5 %
Melt flow index (MFI) ISO 1133-1 (@210°C – 2,16 kg) 14.2 g/10min
Glass transition temperature (Tg) ISO 11357-1 DSC (10°C/min - 20-220°C) 110 °C

 

PRINT PARAMETERS AND SPECIMENS DIMENSIONS

 

PRINTING DIRECTIONXY
Printing Speed 20-50 mm/s
Infill 100% - rectilinear
Infill Angle 45°/-45°
Nozzle Temperature 260°C
Bed T° 85-95°C

 

PRINTED SPECIMENS PROPERTIES

 

PROPERTIESTEST METHODSVALUES
MECHANICAL PROPERTIES Tensile modulus ISO 527-2/5A/50 1,722 MPa
Tensile Strength ISO 527-2/5A/50 32.2 MPa
Tensile strain at strength ISO 527-2/5A/50 2.1 %
Tensile Stress at Break ISO 527-2/5A/50 27.5 MPa
Tensile strain at break (type A) ISO 527-2/5A/50 9.4 %
Flexural modulus ISO 178 1,557 MPa
Flexural stress at conventional deflection (3,5% strain)* ISO 178 48.4 MPa
Charpy impact resistance ISO 179-1/1eA 8.5 kJ/m²
Shore Hardness ISO 868 72.2D
Note 1 *According to ISO 178, end of the test at 5% deformation even if there is no specimen break.
Note 2 The data should be considered as indicative values - Properties can be influenced by production conditions.

Created on 05/04/2023 - Revised on 05/04/2023.

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