抄録
In case of a laboratorial preparation of a low carbon steel surface by dry polishing methods, such as hand-rubbing by emery cloth or mechanical polishing by an endless emery cloth belt, the determination of the degree of surface finishing is a point of discussion, because it is affected by the technical factors such as polishing methods as mentioned above, roughness of emery cloth, change of surface affinity by aging, etc.
In this experiment, the contact angle of a water drop on the steel surface finished by dry polishing was used as a characteristic value to be able to control the above factors and to define the degree of surface finishing. From the results of statistical analysis, it was known that those factors can be controlled by the contact angle of water drops.
