Published January 5, 2016 | Version v1
Journal article Metadata-only

Influence of microalloying with zirconium on the structure and properties of Cu–Cr alloy after high pressure torsion

Creators

  • 1. National University of Science and Technology "MISIS", Laboratory of Hybrid Nanostructured Materials, 119049 Moscow (Russian Federation)
  • 2. A.A. Baikov Institute of Metallurgy and Materials Science, Russian Academy of Sciences, Leninskiy Prospect 49, 119991 Moscow (Russian Federation)
  • 3. National University of Science and Technology "MISIS", Department of Physical Materials Science, 119049 Moscow (Russian Federation)
  • 4. Karadeniz Technical University, Department of Mechanical Engineering, 61080 Trabzon (Turkey)

Description

Alloying of binary Cu–Cr alloy with a small amount (0.08%) of zirconium decreases its average grain size from 209 nm to 141 nm after high pressure torsion (HPT). A combination of quenching, HPT and following aging of Cu–Cr–Zr alloy allows obtaining an ultrafine grained (UFG) structure (grain size: 188 nm) having high strength and sufficient electrical conductivity.

Availability note (English)

Available from http://dx.doi.org/10.1016/j.msea.2015.10.008

Additional details

Identifiers

DOI
10.1016/j.msea.2015.10.008;
PII
S0921-5093(15)30471-8;

Publishing Information

Journal Title
Materials Science and Engineering. A, Structural Materials: Properties, Microstructure and Processing
Journal Volume
650
Journal Page Range
p. 63-66
ISSN
0921-5093
CODEN
MSAPE3

INIS

Country of Publication
Netherlands
Country of Input or Organization
International Atomic Energy Agency (IAEA)
INIS RN
48031330
Subject category
S36: MATERIALS SCIENCE; S77: NANOSCIENCE AND NANOTECHNOLOGY;
Descriptors DEI
AGING; COPPER; COPPER ALLOYS; ELECTRIC CONDUCTIVITY; GRAIN SIZE; PLASTICITY; QUENCHING; TORSION; ZIRCONIUM
Descriptors DEC
ALLOYS; ELECTRICAL PROPERTIES; ELEMENTS; MECHANICAL PROPERTIES; METALS; MICROSTRUCTURE; PHYSICAL PROPERTIES; SIZE; TRANSITION ELEMENT ALLOYS; TRANSITION ELEMENTS

Optional Information

Copyright
Copyright (c) 2015 Elsevier Science B.V., Amsterdam, The Netherlands, All rights reserved.