4.7 Article

A comparison of the microstructures, thermal and mechanical properties of pressed and sintered Ti-Cu, Ti-Ni and Ti-Cu-Ni alloys intended for dental applications

Journal

JOURNAL OF ALLOYS AND COMPOUNDS
Volume 848, Issue -, Pages -

Publisher

ELSEVIER SCIENCE SA
DOI: 10.1016/j.jallcom.2020.156494

Keywords

Titanium-copper-nickel; Powder metallurgy; Mechanical properties; Dental; Thermal analysis; EBSD

Funding

  1. Department of Science and Innovation (DSI), Republic of South Africa through the Titanium Centre of Competence (TiCoC), based at the Council for Scientific and Industrial Research (CSIR), Pretoria [DST/CON 0238]
  2. CSIR's Chief Researcher Grant [HCARD08]

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The effect of Ni and Cu on the alpha -> beta phase transformation temperature, possible retention of the beta-phase, and mechanical properties of Ti, Ti-13Cu, Ti-4.5Ni and Ti-13Cu-4.5Ni (compositions in wt. %) alloys were investigated. The alloys were developed using the conventional uniaxial cold press and sintering technique. The thermal properties of the sintered alloys were traced by the differential scanning calorimetry (DSC) analysis. The x-ray diffraction (XRD) and electron backscatter diffraction (EBSD) analysis determined phase composition, crystal structures and grain orientations. It has emerged that the Ti -13Cu and Ti-13Cu-4.5Ni retained the 13-Ti phase. The mechanical properties were evaluated under tension with Ti-13Cu and Ti-4.5Ni possessing high ultimate tensile strength (UTS) and percentage elongation (%El) than the Ti-13Cu-4.5Ni alloy. Although all the alloys have revealed the presence of porosity, its effect on mechanical properties was more on the Ti-13Cu-4.5Ni alloy. While the mechanical properties of Ti-13Cu-4.5Ni alloy were inferior due to extensive porosity, those of Ti, Ti-13Cu and Ti -4.5Ni allow them to be classified as Type 3 and Type 4 dental alloys, respectively, proving that the conventional powder metallurgy process has potential to be used as a processing technique for Ti-Cu-based dental alloys. (C) 2020 Elsevier B.V. All rights reserved.

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