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AISI 334 Stainless Steel vs. C94700 Bronze

AISI 334 stainless steel belongs to the iron alloys classification, while C94700 bronze belongs to the copper alloys. There are 24 material properties with values for both materials. Properties with values for just one material (10, in this case) are not shown.

For each property being compared, the top bar is AISI 334 stainless steel and the bottom bar is C94700 bronze.

Metric UnitsUS Customary Units

Mechanical Properties

Elastic (Young's, Tensile) Modulus, GPa 200
110
Elongation at Break, % 34
7.9 to 32
Poisson's Ratio 0.28
0.34
Shear Modulus, GPa 77
43
Tensile Strength: Ultimate (UTS), MPa 540
350 to 590
Tensile Strength: Yield (Proof), MPa 190
160 to 400

Thermal Properties

Latent Heat of Fusion, J/g 290
200
Maximum Temperature: Mechanical, °C 1000
190
Melting Completion (Liquidus), °C 1410
1030
Melting Onset (Solidus), °C 1370
900
Specific Heat Capacity, J/kg-K 480
380
Thermal Expansion, µm/m-K 16
17

Otherwise Unclassified Properties

Base Metal Price, % relative 22
34
Density, g/cm3 7.9
8.8
Embodied Carbon, kg CO2/kg material 4.1
3.5
Embodied Energy, MJ/kg 59
56
Embodied Water, L/kg 170
350

Common Calculations

Resilience: Ultimate (Unit Rupture Work), MJ/m3 140
41 to 89
Resilience: Unit (Modulus of Resilience), kJ/m3 96
110 to 700
Stiffness to Weight: Axial, points 14
7.3
Stiffness to Weight: Bending, points 25
18
Strength to Weight: Axial, points 19
11 to 19
Strength to Weight: Bending, points 19
13 to 18
Thermal Shock Resistance, points 12
12 to 21

Alloy Composition

Aluminum (Al), % 0.15 to 0.6
0 to 0.0050
Antimony (Sb), % 0
0 to 0.15
Carbon (C), % 0 to 0.080
0
Chromium (Cr), % 18 to 20
0
Copper (Cu), % 0
85 to 90
Iron (Fe), % 55.7 to 62.7
0 to 0.25
Lead (Pb), % 0
0 to 0.1
Manganese (Mn), % 0 to 1.0
0 to 0.2
Nickel (Ni), % 19 to 21
4.5 to 6.0
Phosphorus (P), % 0 to 0.030
0 to 0.050
Silicon (Si), % 0 to 1.0
0 to 0.0050
Sulfur (S), % 0 to 0.015
0 to 0.050
Tin (Sn), % 0
4.5 to 6.0
Titanium (Ti), % 0.15 to 0.6
0
Zinc (Zn), % 0
1.0 to 2.5
Residuals, % 0
0 to 1.3