Effect Of Time In Reheating Hardened Steel Below The Critical Range

CARLE R. HAYWARD.-I do not want it understood that I think that the conclusion that the time of tempering temperature is immaterial has been definitely proven, but since these are the first definite figures put out, I thought before continuing on more work ourselves, it would be well to present them as progress and for information. J. A. MATHEWS, Syracuse, N. Y.-I think that if Prof. Hayward would consult the paper of Profs. Barus and Strouhal,1 1885, he would find about 250 pages, mostly figures, on this subject, in which they investigated the tempering effect by electrical and magnetic methods. There are so many figures in the paper that it is very difficult reading. One point particularly brought out was that even at a low temperature, such as the boiling point of alcohol, about 60° C., there is a tempering effect, increasing up to 4 hr. One reason they obtained those results, with which the present authors are at variance, was that they started with a high-carbon steel which hardens thoroughly, whereas the steel Prof. Hayward and his collaborator used was a comparatively mild steel which does not take a great deal of hardening. About 3 years ago Mr. Stagg and I published 2 a few figures bearing on the same subject, but we used .a low-carbon alloy steel of high tempering qualities and found a great deal of improvement, particularly in ductility, by continuing the drawing up to 4 hr. We used a chrome-vanadium steel showing after heat treatment 250,000 tensile strength. On short drawing, we got almost no ductility, but by continuing to 4 hr., we raised it to 12 per cent. I believe Prof. Hayward's results are due to using comparatively mild steel, whereas Prof. Barus used drill rod and carried out a, wonderfully exhaustive