In materials science and metallurgy, toughness is the ability of a material to absorb energy and plastically deform without fracturing. Toughness is the strength with which the material opposes rupture. One definition of material toughness is the amount of energy per unit volume that a material can absorb before rupturing. This measure of toughness is different from that used for fracture toughness, which describes the capacity of materials to resist fracture.Toughness requires a balance of strength and ductility.
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👉 Toughness in the context of Carburizing
Carburizing, or carburising, is a heat treatment process in which iron or steel absorbs carbon while the metal is heated in the presence of a carbon-bearing material, such as charcoal or carbon monoxide. The intent is to make the metal harder and more wear resistant. Depending on the amount of time and temperature, the affected area can vary in carbon content. Longer carburizing times and higher temperatures typically increase the depth of carbon diffusion. When the iron or steel is cooled rapidly by quenching, the higher carbon content on the outer surface becomes hard due to the transformation from austenite to martensite, while the core remains soft and tough as a ferritic and/or pearlite microstructure.
This manufacturing process can be characterized by the following key points: It is applied to low-carbon workpieces; workpieces are in contact with a high-carbon gas, liquid or solid; it produces a hard workpiece surface; workpiece cores largely retain their toughness and ductility; and it produces case hardness depths of up to 0.25 inches (6.4 mm). In some cases it serves as a remedy for undesired decarburization that happened earlier in a manufacturing process.
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Toughness in the context of Polymer
A polymer (/ˈpɒlɪmər/) is a substance or material that consists of very large molecules, or macromolecules, that are constituted by many repeating subunits derived from one or more species of monomers. Due to their broad spectrum of properties, both synthetic and natural polymers play essential and ubiquitous roles in everyday life. Polymers range from familiar synthetic plastics such as polystyrene to natural biopolymers such as DNA and proteins that are fundamental to biological structure and function. Polymers, both natural and synthetic, are created via polymerization of many small molecules, known as monomers. Their consequently large molecular mass, relative to small molecule compounds, produces unique physical properties including toughness, high elasticity, viscoelasticity, and a tendency to form amorphous and semicrystalline structures rather than crystals.
Polymers are studied in the fields of polymer science (which includes polymer chemistry and polymer physics), biophysics and materials science and engineering. Historically, products arising from the linkage of repeating units by covalent chemical bonds have been the primary focus of polymer science. An emerging important area now focuses on supramolecular polymers formed by non-covalent links. Polyisoprene of latex rubber is an example of a natural polymer, and the polystyrene of styrofoam is an example of a synthetic polymer. In biological contexts, essentially all biological macromolecules—i.e., proteins (polyamides), nucleic acids (polynucleotides), and polysaccharides—are purely polymeric, or are composed in large part of polymeric components.
Toughness in the context of Ultra-high-molecular-weight polyethylene
Ultra-high-molecular-weight polyethylene (UHMWPE, UHMW) is a subset of the thermoplastic polyethylene. Also known as high-modulus polyethylene (HMPE), it has extremely long chains, with a molecular mass typically between 2 and 6 million daltons. The longer chain serves to transfer load more effectively to the polymer backbone by strengthening intermolecular interactions. This results in a very tough material, with the highest impact strength of any thermoplastic presently made.
UHMWPE is odorless, tasteless, and nontoxic. It embodies all the characteristics of high-density polyethylene (HDPE) with the added traits of being resistant to concentrated acids and alkalis, as well as numerous organic solvents. It is highly resistant to corrosive chemicals except oxidizing acids; has extremely low moisture absorption and a very low coefficient of friction; is self-lubricating (see boundary lubrication); and is highly resistant to abrasion, in some forms being 15 times more resistant to abrasion than carbon steel. Its coefficient of friction is significantly lower than that of nylon and acetal and is comparable to that of polytetrafluoroethylene (PTFE, Teflon), but UHMWPE has better abrasion resistance than PTFE.
Toughness in the context of Keratin
Keratin (/ˈkɛrətɪn/) is one of a family of structural fibrous proteins also known as scleroproteins. It is the key structural material making up scales, hair, nails, feathers, horns, claws, hooves, and the outer layer of skin in tetrapod vertebrates. Keratin also protects epithelial cells from damage or stress. Keratin is extremely insoluble in water and organic solvents. Keratin monomers assemble into bundles to form intermediate filaments, which are tough and form strong unmineralized epidermal appendages found in reptiles, birds, amphibians, and mammals. Excessive keratinization participate in fortification of certain tissues such as in horns of cattle and rhinos, and armadillos' osteoderm. The only other biological matter known to approximate the toughness of keratinized tissue is chitin.Keratin comes in two types: the primitive, softer forms found in all vertebrates and the harder, derived forms found only among sauropsids (reptiles and birds).
Toughness in the context of Kitchen knives
A kitchen knife is any knife that is intended to be used in food preparation, as opposed to a table knife used when eating, as part of a set of cutlery. While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife. Kitchen knives can be made from several different materials, though the most common is a hardened steel blade with a wooden handle.
Historically, knives were made in "knife cities" that are noted for being the best at their production in that country with the pre-emininent, in Europe, being: Sheffield in Yorkshire, North of England; Thiers, Puy-de-Dôme in the Auvergne of France; Solingen in the Northern Rhineland of Germany; and Eskilstuna of Södermanland in Sweden. Each of these produced knives in a styles particular to the city, with Thiers especially being noted for the French point of Laguiole and steak knives. Whereas in Japan, there are many dispersed centres of kitchen knife production due to diversification that followed in wake of legislation restricting the production of sword-making. These are Tsubame-Sanjō in Niigata Prefecture, Seki in Gifu Prefecture, Sakai in Osaka Prefecture, Takefu-Echizen in Fukui Prefecture, and Tosa in Kōchi Prefecture amongst a number of others. Each area have their own style of knife, with Sakai in Osaka favouring the "sheep's foot" or drop point, in contrast to the square-tipped style of Edo, modern-day Tokyo.