4.7 Article

Effects of pre-annealing on microstructure and mechanical properties of as-extruded Mg-Gd-Y-Zn-Zr alloy

Journal

JOURNAL OF ALLOYS AND COMPOUNDS
Volume 729, Issue -, Pages 627-637

Publisher

ELSEVIER SCIENCE SA
DOI: 10.1016/j.jallcom.2017.09.214

Keywords

Magnesium alloy; Rare earth; Pre-annealing; Recrystallization behavior; Mechanical property

Funding

  1. Japan Society for the Promotion of Science (JSPS)
  2. National Key Technologies RD Program [2012BAE01B04, 2012DFH50100, KGFZD-125-13-021, 201001C0104669453]
  3. Grants-in-Aid for Scientific Research [16K18266, 15F15755] Funding Source: KAKEN

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An as-extruded Mg-11.5Gd-4.5Y-1.5Zn-0.4Zr (wt %) alloy with an excellent strength-ductility balance has been successfully developed by pre-annealing and hot extrusion. The effects of pre-annealing on microstructure and mechanical properties have been studied. Results show that the Mg5RE (RE: rare earth) particles, which are generated by pre-annealing treatments, are cracked during hot extrusion, and resulting Mg5RE fragments not only enhance the recrystallization of particle simulated nucleation (PSN), but also improve the continuous dynamic recrystallization (C-DRX) by promoting the grain subdivision. After hot extrusion, the studied alloy exhibits a bimodal microstructure consisting of fine DRXed grains with relatively random orientations and coarse un-DRXed grains with strong basal texture. Increasing the pre-annealing duration raises both the quantity of Mg5RE particles and the fraction of DRX, thereby decreasing the strength but increasing the ductility. With pre-annealing for 1 h the studied alloy achieves the best strength-ductility balance with tensile yield strength (TYS) of 377 +/- 1.2 MPa and elongation to failure (EL) of 10.8 +/- 2.0%. Further pre-annealing degrades the ductility due to the excessive Mg5RE particles. The alloy strengthening is attributed to the bimodal microstructure, Mg5RE and long-period stacking ordered (LPSO) phases, solute segregated SFs, and texture. (C) 2017 Published by Elsevier B.V.

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