Unit 12 129 QUESTIONS 1. Calculate dimensions to Reterring to Figure 12-8, what
ID: 1718476 • Letter: U
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Unit 12 129 QUESTIONS 1. Calculate dimensions to Reterring to Figure 12-8, what production methods would bo suitable to produce the surface texture of 2. 0.502 hole in Part 17 3. 01.250 on Part 1 4. 01.004 hole in Part 37 1 34 5. How many dimensions indicate that the dimension is not drawn to scale? 2.70 Refer to Part1 6. What is the length of the O.998 portion? 7. What was the original length of the 2.75 8. inan wion the originat length of dimension? How many hidden circles would be seen t the right end view were drawn? Refer to Part 2 2.70 9. Which surface does Brepresent in the front view? top view? washer is 01.30 what is the clearance 02.00 10. Which surface does (S) represent in the R.06 R.06 50 -34 11. If the part that passes through the per side between the two parts? 12. How many fillets are required? Refer to Part 3 13. How many degrees apart on the 02.12 PT 2 WASHER MATERIAL MS 4 REQD FAO 0.125 are the O.14 holes? Is the center line of the countersunk holes in the center of the flange? 14. 15. What operation is performed to allow the head of the mounting screws to rest Bush with the flange? 01.60 01.00 16. What type of section view is shown? 17. the ameunt and degree of 06 0.502 0.76 whatils chamfer? What is the (A) Size(B) type of cap screw required to mount the cam support to its mating parts? 18. R.06 0606 Refer to Part 4 19. How deep is the 0.125 hole? 20. How deep is the belt groove? 21. What does FAO mean? FAO 1.24 PT 4 V-BELT PULLEY MATERIAL-CRS 4 REQD 2. What type ot section view is shown? SCALE DRAWN NOT TO SCALE A. HEINEN DATE 15/1005 E1 A-42 HANGER DETAILSExplanation / Answer
1) A=0.3, B2.42, C=0.248 ,D =0.35, E= 0.33, F=0.40, G=0.10, H= 0.26, J=0.265, k=0.06, L=0.4
2)Drilling/ Reaming
3)Turning
4)Drilling/Reaming
5)Not fixed value but unnecessary dimension
6)0.85
7)2.75
8)2
9)Resting surface
10)Covering Surface
11)0.02
12)2
13)60
14)No
15)Grooving
16)Half Section
17)45
18)Dia 0.502 x 0.3
19)0.24
20)0.60
21)FAO
22)Full Section
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