4.7 Article

Effect of extrusion speed on microstructure and mechanical properties of the Mg-Ca binary alloy

Journal

JOURNAL OF MAGNESIUM AND ALLOYS
Volume 9, Issue 4, Pages 1297-1303

Publisher

KEAI PUBLISHING LTD
DOI: 10.1016/j.jma.2020.05.011

Keywords

Extrusion speed; Microstructure; Mechanical properties; Mg-Ca alloy

Funding

  1. National Natural Science Foundation of China [51525101, U1610253, 51701211, 51971053]
  2. Project of Promoting Talents in Liaoning province [XLYC1808038]
  3. State Key Laboratory of Solidification Processing in NPU [SKLSP201920]
  4. Fundamental Research Funds for the Central Universities [N2002011]
  5. joint R&D fund of Liaoning Shenyang National Research Center for Materials Science [2019JH3/30100040]

Ask authors/readers for more resources

The study found that the extrusion speed of Mg-Ca binary alloys affects their microstructures and mechanical properties. Increasing extrusion speed leads to a decrease in yield strength, an increase in elongation, and changes in grain structure.
This work reported the effect of extrusion speeds on the microstructures and mechanical properties of Mg-Ca binary alloy. The results showed that yield strength of the as-extruded Mg-1.2 wt.% Ca alloys decrease from similar to 360 MPa to similar to 258 MPa as the ram speed increases from 0.4 mm/s to 2.4 mm/s, and the elongation increases from similar to 3.9% to similar to 12.2%. The microstructure changes from bimodal grain feature to the complete dynamical recrystallization (DRX) with increase of the extrusion speed. The ultrafine DRXed grains in size of similar to 0.85 mu m, the numerous nano-Mg2Ca particles dispersing along the grain boundaries and interiors, as well as the high density of residual dislocations, should account for the high strength. It is believed that the high degree of dynamic recrystallization and the resulting texture randomization play the critical roles in the ductility enhancement of the high-speed extruded Mg alloys. (C) 2020 Chongqing University. Publishing services provided by Elsevier B.V. on behalf of KeAi Communications Co. Ltd.

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