Effect of microstructure on the susceptibility of a 533 steel to temper embrittlement

In ferritic steels, brittle fracture usually occurs at low temperature by cleavage. However the segregation of impurities (P, As, Sn etc..) along prior γ grain boundaries can change the brittle fracture mode from transgranular to intergranular. In quenched and tempered steels, this segregation is associated with what is called the temper-embrittlement phenomenon. The main objective of the present study is to investigate the influence of the as-quenched microstructure (lower bainite or martensite) on the susceptibility of a low alloy steel (A533 cl.1) to temper-embrittlement. Dilatometric tests were performed to determine the continous-cooling-transformation (CCT) diagram of the material and to measure the critical cooling rate (Vc) for a martensitic quench. Then subsized Charpy V-notched specimens were given various cooling rates from the austenitization temperature to obtain a wide range of as-quenched microstructures, including martensite and bainite. These specimens were subsequently given a heat treatment to develop temper embrittlement and tested to measure the V-notch fracture toughness at -50 C. The fracture surfaces were examined by SEM. It is shown that martensitic microstructures are more susceptible to intergranular embrittlement than bainitic microstructures. These observed microstructural influences are briefly discussed. (orig.)