부품 정보
1st end is hooked shaped with opening cut to mate with 1.00/1.50 dia. Ball
MRC:
A measurement of the longest dimension of the first leg, in distinction from width.ADLK
First Leg Length:
1.410 inches
MRC:
A measurement of the longest dimension of the second leg, in distinction from width.ADLL
Second Leg Length:
2.160 inches
MRC:
The national stock number or the identification information of the end equipment for which the item is a part.AGAV
End Application:
2350-01-248-7620
Second Leg Width:
0.750 inches
Second Leg Hole Diameter:
0.219 inches
Second Leg Distance Between Hole Centers Along Length:
1.000 inches
Second Leg Distance From Edge To Hole Center Along Width:
0.380 inches
Second Leg Distance From Edge To Hole Center Along Length:
0.270 inches
MRC:
A measurement of the smallest dimension of the first leg,in distinction from length or width.AHPW
First Leg Thickness:
0.470 inches
MRC:
A measurement of the smallest dimension of the second leg,in distinction from length or width.AHPX
Second Leg Thickness:
1.050 inches
Second Leg End Radius:
0.500 inches
MRC:
The style designation indicating the configuration that most nearly corresponds to the appearance of the second leg.AKBU
Second Leg Style:
End radius
MRC:
The style designation indicating the configuration that most nearly corresponds to the arrangement of the second leg holes.AKCU
Second Leg Hole Arrangement Style:
Two holes
MRC:
An indication of whether or not the second leg is identical to the first leg.CSSP
Second Leg Relationship To First Leg:
Not identical
First Leg Angle:
90.0 degrees
MRC:
The chemical compound or mechanical mixture properties of which the item is fabricated.MATT
Material:
Steel
MRC:
The metallic,nonmetallic,and/or chemical properties with which the item is plated,dipped,and/or coated.the treatment is designed to protect the surface(s) and cannot be wiped off.SFTT
Surface Treatment:
Zinc
MRC:
The style designation indicating the configuration that most nearly corresponds to the appearance of the item.STYL
Style Designator:
Angle
