Published August 2018 | Version v1
Journal article

Microstructure and mechanical properties of Mg97Zn1Y2 alloy reinforced with LPSO structure produced by semisolid squeeze casting

  • 1. State Key Lab of Materials Processing and Die & Mould Technology, Huazhong University of Science and Technology, 1037 Luoyu Road, Wuhan 430074 (China)

Description

Effects of semisolid squeeze casting (SSC) process on microstructures and mechanical properties of the LPSO structure reinforced Mg97Zn1Y2 alloy were studied by optical microscopy, SEM equipped with EDS, TEM, XRD and Nanoscale indentation for the first time. The LPSO structure and α-Mg grains in the Mg97Zn1Y2 alloy can be refined significantly by SSC. The gran size of α-Mg was decreased from 170 µm to 109 µm, and the LPSO structure could be distributed uniformly in the alloy under the combined action of ultrasonic vibration (UV, preparation for semisolid slurry) and squeeze casting (SC). The type of LPSO structure was remained as the initial 18R-type structure after SSC, but a strip YZn3 phase precipitated out inner the block LPSO structure, which has never been found in the LPSO-containing Mg97Zn1Y2 alloy. With the increase of squeeze pressure, the amount of YZn3 phase was increased and the tensile strength and elongation of the alloy were increased at first and then maintained nearly constant. When the pressure was 100 MPa, the optimum mechanical properties were obtained. The yield strength, ultimate tensile strength and elongation were 141 MPa, 234 MPa and 11.6%, which were enhanced by 28.2%, 11.1% and 45.1%, respectively, compared with those of the alloy without SSC.

Availability note (English)

Available from http://dx.doi.org/10.1016/j.msea.2018.07.025

Additional details

Identifiers

DOI
10.1016/j.msea.2018.07.025;
PII
S0921509318309511;

Publishing Information

Journal Title
Materials Science and Engineering. A, Structural Materials: Properties, Microstructure and Processing
Journal Volume
732
Journal Page Range
p. 359-367
ISSN
0921-5093
CODEN
MSAPE3

Optional Information

Copyright
Copyright (c) 2017 Elsevier Science B.V., Amsterdam, The Netherlands, All rights reserved.