4.7 Article

Effect of Sm addition on the microstructure and mechanical properties of Mg-xSm-0.4Zr alloys

Journal

JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
Volume 23, Issue -, Pages 4814-4827

Publisher

ELSEVIER
DOI: 10.1016/j.jmrt.2023.02.114

Keywords

Mg-Sm-Zr alloy; Extrusion; Microstructure; Texture; Strengthening

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The effect of Sm addition on the microstructure and tensile properties of as-extruded Mg-xSm-0.4Zr (x = 1, 2, 3, 4 wt.%) alloys was investigated. The addition of Sm resulted in refined grain size, weakened texture, and enhanced strength and ductility of the as-extruded alloy. The Mg-3Sm-0.4Zr alloy displayed a good balance of strength and ductility, exhibiting various yield strengths, ultimate tensile strengths, and strains in different orientations.
Effect of Sm addition on the microstructure and tensile properties of as-extruded Mg-xSm -0.4Zr (x = 1, 2, 3, 4 wt.%) alloys have been investigated by optical microscopy, scanning electron microscopy, X-ray diffraction, electron backscatter diffraction and transmission electron microscope. The results indicat that all the extruded alloys exhibit a fully dynamically recrystallized (DRXed) microstructure. When the Sm content exceeds 3 wt.%, the as extruded sheet dynamic precipitate the Mg41Sm5 particles during hot extrusion. Sm addition could refine the grain size and weaken the texture of the as-extruded alloy, significantly enhance the strength and ductility of the as-extruded alloy. When the Sm content is 3 wt.%, the alloy sheet displays a good balance of strength and ductility. The Mg -3Sm-0.4Zr sheet shows YS and UTS of 144.5 MPa and 280.7 MPa along ED, the YS and UTS are 163.8 MPa and 280.7 MPa for 45 degrees and 192 MPa and 283.9 MPa for TD. The epsilon along the ED, 45 degrees and TD are 22.3%, 21.6% and 19.8%, respectively. The dominant strengthening mecha-nisms include grain boundary strengthening, solid solution strengthening and precipita-tion strengthening.(c) 2023 The Author(s). Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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