A193 B7 Stud & 2H Nut
**Model No.:** A193 B7 stud & 2H nut
**Head Style:** Round
**Finish:** Teflon Coated
**Trademark:** KLF
**Specification:** M6 - M48
**Origin:** Ningbo, China
**HS Code:** 7318190000
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We are a professional manufacturer with over 10 years of experience in producing high-strength stud bolts and threaded rods. Our products include but are not limited to B7, B7M, L7, B8, and more. We specialize in providing durable and reliable fasteners for various industrial applications.
**Standards:**
- ASTM A193-B7/B7M Threaded Rod Stud Bolt
- A320-L7/L7M Thread Rod Stud Bolt
- ASTM A193-B8/B8M Threaded Rod Stud Bolt
**Grades Available:**
- Gr. B7/B7M, B8/B8M, B16
**Materials:**
- Alloy steel
- Stainless steel
- Brass
**Surface Finish Options:**
- Plain & Oiled
- Black
- ZP (Zinc Phosphate)
- ZY (Zinc Yellow)
- HDG (Hot-Dipped Galvanized)
- Teflon Coated
**Packaging:**
- 900KGS per pallet (Bulk packing)
Our A193 B7 studs are widely used in high-temperature and high-pressure environments, such as petrochemical, power generation, and construction industries. The 2H nuts ensure a secure and tight connection, making this combination ideal for critical applications.
The product is manufactured under strict quality control and meets international standards. We also offer customized solutions based on customer requirements.
If you need further information or would like to place an order, feel free to contact us. We look forward to working with you!
Low Sugar Rice Cooker
Starch is divided into two categories: one is amylose, which is digested slowly, and the blood sugar concentration rises slowly after eating; the other is amylopectin, which is digested quickly, and blood sugar rises quickly after eating. For people with diabetes or high blood sugar, reducing the content of amylopectin in foods is beneficial to control blood sugar. The so-called sugar removal concept is actually that during the cooking process of rice, amylopectin will continuously dissolve in the water as the water temperature increases. It ensures the fullness of the public's diet, and at the same time reduces the content of amylopectin and weakens the ability of rice to raise blood sugar.
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