Car Brake Pads Lab Report paper

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Laboratory Experiment 10
Stainless Steel Special Project
Abstract
The objective is to obtain knowledge of which type of stainless-steel material is more
beneficial for kitchen use. Three types of stainless-steel knives are used which are categorized
depending on the cost. Its important to observe the performance that each material attains and to
also evaluate if cost on stainless steel materials causes a significant change. The high quality
stainless steel sample represents the most expensive, the medium quality stainless sample is
determined as the average priced material, and the low quality sample represents the lowest
priced stainless-steel material. The test considered towards the specific materials used are the
hardness, tensile, and the corrosion test. The overall outcomes are to compare the hardness for
the identified materials, observe the tensile properties obtained from breakage, and to determine
corrosion resistance on a specific stainless-steel metal.
History
Silverware, which is also considered as a flatware, is used for food eating in the Western
world along with some parts of Africa and Asia. Knives, forks, and spoons are an example of
silverware depending if the materials use steel, silver, or silver-plate base metal. Silverware is
also referred to dishes that are used for serving food, or other objects such as candlesticks. The
tools used in the past for eating are still used by this date. The eating utensils are following us in
time from history, when people used these specific tools in prehistoric Africa during modern
times. Before eating utensils were made, people in modern history only had the option to eat
food by hand.
Spoons are the oldest eating utensils in history of silverware. In history, spoons were
developed using a variety of materials in different types of shapes. Initially, eating utensils were
fashioned from animal horns, where people will also attach a stick on it to develop a longer
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Laboratory Experiment 10
reach. Wood was also considered for making spoons. During Britain Saxon and Viking, invaders
used leaf-shaped spoon bowls with a decorative acorn. The forks and spoons, including soup
spoons, teaspoons, salad forks, and butter knives, were initially created by using wood, animal
horns, and leaves. During later times, with the development and increased demand, a production
of the spoons and forks using modern material such as steel, silver, and other metals, was
established.
Social and Economic Impact of Silverware
The present shape to spoons was given by Oliver Cromwell, who was considered a
Puritan during those historic times. The process started by removing decorations and flattening
the ends. The idea of development in the appearance of eating utensils is evident towards history.
With the development of eating utensils and its appearance, the use of silverware has also
increased. Earlier, it was considered as modernity to use eating utensils, especially silverware,
but it has now become a part of life. The social impact of silverware can be analyzed from its use
in every part of the world and community. It became an essential need for people to carry
spoons, forks, and knives for convenience sake. There are various industries that manufacture
spoons, knives, and forks to gain economic profit. With the development of silverware, including
spoons, forks, and chopsticks, industries are establishing in a variety of cities. The outcome is
developing help to improve economic growth of countries.
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Laboratory Experiment 10
Procedure
Three types of stainless samples are obtained where each sample is categorized by cost.
The three samples are identified as stainless steel butter knives that range from low,
medium, and high cost from a specific market.

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Laboratory Experiment 10
The three stainless steel butter knives are cut to separate the handle and blade.
Rockwell hardness test is considered for the handle and blade.

The measurements from the rockwell hardness test are obtained.
The tensile test is the second testing option.
Using a caliper, the thickness and width are measured in inches.
After the measurements are made, the stainless steel specimens are inserted on the tensile
machine individually, securing the clamps.
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Laboratory Experiment 10

Once the first specimen is set, the gauge length is recorded in inches using a caliper.
The area was provided by the computer program involved with the tensile machine.
When the area was recorded, the first test begun for the first stainless steel specimen.
The test pulled the stainless steel blade until fracture occurred.
The result was provided by the tensile machine operation, which revealed stress-strain
curves.
The data for the first stainless steel blade specimen was obtained.
The same test was ran for the remaining two stainless steel blade specimens.

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Laboratory Experiment 10
The third testing process involved the high quality stainless steel sample to be put into
acrylic.
After being put into acrylic, the high-end stainless steel sample was grinded on a 400 and
600 grit.
Polishing was considered afterwards for the specimen.
Pictures are obtained for metallographic observations.

A saltwater solution was obtained in a 400cc water beaker.
A cell setup was provided for the stainless steel sample where the white wire connected
to the reference electrode, the red wire connected to the counter electrode, and the green
connected to the working electrode.
The density and area are input on the computer program.
The test is ran for fifteen minutes.
After the fifteen minutes, the ampere vs time graph is provided.
Photos of the specimen are taken to observe the corrosion under a microscope.
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Laboratory Experiment 10
Discussion of Results
The results obtained reveal the performance that the low, medium, and high quality
stainless steel specimens express towards the tensile, hardness, and corrosion test. The results
presented also determine the stainless steel specimen toughness, which is very important to
consider for cutlery use. The evaluations gathered allow an analysis on what stage the three
different quality butter knives materials stand, due to the accomplishments that the properties
give out. In Figure 1, the are expressed for the blade samples. The
outcome from the tensile test reveals that the low quality stainless steel specimen had the lowest
tensile resistance. Along with that, the medium quality stainless steel specimen obtained the
second lowest tensile resistance while the high quality stainless steel specimen attained the
highest resistance when pulled. Figure 2. depicts the rockwell hardness for the three specimens.
During the test, the low quality shows the lowest hardness at 100.33 while the medium quality
stainless steel sample demonstrated the second lowest hardness at 104.56. However, the high
quality stainless steel sample achieved the highest hardness recorded at 118.22. In Figure 3, the
corrosion of the high quality steel sample is displayed. The results collected show that the
corrosion rate in saltwater stood at an average of two amps while the corrosion in antifreeze
acquired an average of five amps.
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Laboratory Experiment 10
Tables and Figures
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Laboratory Experiment 10
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Laboratory Experiment 10
Conclusions
Working with different quality stainless steel samples gave a grasp idea of how cost
actually affects the properties of steel.
A variety of tests, such at the tensile, corrosion, and hardness test examines the steel
properties to predict how strong each material is, depending on the quality.
The purpose of doing the tests is to observe the behavior on different priced material to
check if applying more money towards cutlery use is beneficial in the kitchen.
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Laboratory Experiment 10
The test showed that the low quality steel specimen performed at a low rate, the medium
quality sample demonstrated a higher performance, and the highest quality specimen
revealed the highest accomplishment throughout the tests.
Overall, the effectiveness of the higher priced stainless steel cutlery is significant to
consider using because of the benefits it holds if performance and quality is strongly
desired.
References
Bavarian, B. Revised Laboratory Manual for MSE 227L. California State University, Northridge.
Chaudhuri, Z. R. (2017, April 15). First Spoons, now chopsticks: Edible cutlery is being
developed for a . Retrieved from
https://scroll.inde
veloped-for-a-zero-waste-future
Coach Tony Magee, (2018). MSE 227L Professor. California State University, Northridge.
David G. Rethwisch, W. D. Fundamentals of Material Science and Engineering: An Integrated
Approach (4th
Edition ed.). New York: John Wiley & Sons.
Eating Utensils. (2018). Origins and History of the Spoon. Retrieved from
http://www.eatingutensils.net/history-of-cutlery/spoon-history/
Fryxell, D. A. (2010, December 22). A History of Cutlery: How Our Ancestors Developed their
Eating Tools. Retrieved from
http://www.familytreemagazine.com/premium/mar-2011-history-matters-cutlery/
Jones, T. (2015, December 23). The History of Spoons, Forks, and Knives. Retrieved from

Wong, E. (2018). Human Nature, Technology & the Environment. Retrieved from
http://fubini.swarthmore.edu/~ENVS2/S2006/ewong1/secondessay.htm
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