NSN 5365-01-205-5324
Part Details | NONMETALLIC BUSHING
5365-01-205-5324 An item, made of rubber or plastic, usually cylindrical, with or without a flange, having one or more holes extending through its entire length, usually parallel to its axis. The overall length must exceed 25 percent of its diameter or a distance across the peripheral flats for items without a flange. For items formed of other material see BUSHING, SLEEVE. Excludes BUMPER, NONMETALLIC and GROMMET NONMETALLIC.
Alternate Parts: MS342012, MS3420-12, 5365-01-205-5324, 01-205-5324, 5365012055324, 012055324
| Supply Group (FSG) | NSN Assigned | NIIN | Item Name Code (INC) |
|---|---|---|---|
| 53 | APR 09, 1985 | 01-205-5324 | 39929 ( BUSHING, NONMETALLIC ) |
REFERENCE DRAWINGS & PICTURES
ROUND FLANGED
Cross Reference | NSN 5365-01-205-5324
| Part Number | Cage Code | Manufacturer |
|---|---|---|
| MS3420-12 | 96906 | MILITARY STANDARDSPROMULGATED BY MILITARY DEPARTMENTS |
Technical Data | NSN 5365-01-205-5324
| Characteristic | Specifications |
|---|---|
| MATERIAL | 0$2$DRC0017$DRC0010$DRC0018 |
| MATERIAL DOCUMENT AND CLASSIFICATION | ASTM D2000, GRADE 2BC515AB1C1E3E5F2GM ASSN STD ALL MATERIAL RESPONSES |
| DESIGN TYPE | SINGLE CENTRALLY LOCATED HOLE |
| STYLE DESIGNATOR | ROUND FLANGED |
| OVERALL LENGTH | 2.234 INCHES MINIMUM AND 2.266 INCHES MAXIMUM |
| FLANGE DIAMETER | 1.068 INCHES MINIMUM AND 1.100 INCHES MAXIMUM |
| BODY DIAMETER | 0.724 INCHES MINIMUM AND 0.756 INCHES MAXIMUM |
| BODY LENGTH | 2.172 INCHES MINIMUM AND 2.204 INCHES MAXIMUM |
| CENTER HOLE DIAMETER | 0.609 INCHES MINIMUM AND 0.641 INCHES MAXIMUM |
| FLANGE HEIGHT | 0.046 INCHES MINIMUM AND 0.078 INCHES MAXIMUM |
| NONMETALLIC HARDNESS RATING | BDH45.0 MINIMUM AND CDH55.0 MAXIMUM |
| SPECIAL FEATURES | CERTIFIED FREE FROM MERCURY CONTAMINATION |
| DEPARTURE FROM CITED DOCUMENT | AS DIFFERENTIATED BY PACKAGING IN ACCORDANCE WITH MIL-P-23199 AND MATERIAL CONFORMING TO SHIPS PARTS CONTROL CENTER SPECIAL QUALITY CONTROL PROVISIONS |
| CRITICALITY CODE JUSTIFICATION | AZZZW$$AFEAT |