Published February 8, 2017 | Version v1
Journal article

Effect of extrusion parameters on microstructure and mechanical properties of Mg-7.5Gd-2.5Y-3.5Zn-0.9Ca-0.4Zr (wt%) alloy

  • 1. Research Center for Advanced Magnesium Technology, Nagaoka University of Technology, Nagaoka 940-2188 (Japan)
  • 2. School of Materials Science and Engineering, Harbin Institute of Technology, Harbin 150001 (China)

Description

As-cast Mg-7.5Gd-2.5Y-3.5Zn-0.9Ca-0.4Zr (wt%) alloy was indirectly extruded using different parameters. The microstructure, texture and mechanical properties of the as-extruded alloys were investigated. Hot extrusion effectively refines the microstructure and fragments the coarse phases in the as-cast alloy. The alloys extruded at 400 °C exhibit bimodal microstructure comprising fine dynamically recrystallized (DRXed) grains with weak basal texture and coarse worked grains with strong basal fiber texture. DRX process is promoted by increasing extrusion ratio. Extrusion at high temperatures of 450 °C and 500 °C leads to complete DRX and weak basal fiber texture. In addition, DRXed grain growth occurs and an unusual texture with basal planes perpendicular to extrusion direction appears. The alloy extruded at 400 °C and ratio of 10:1 shows the tensile yield strength of 345 MPa, ultimate tensile strength of 405 MPa and elongation to failure of 8.8%. The strength decreases but elongation increases with increasing extrusion ratio and temperature, while the strain hardening capacity is improved due to the higher concentration of solute atom dissolved in the matrix, fewer dislocations and larger DRXed grain size.

Availability note (English)

Available from http://dx.doi.org/10.1016/j.msea.2016.12.121

Additional details

Identifiers

DOI
10.1016/j.msea.2016.12.121;
PII
S0921-5093(16)31629-X;

Publishing Information

Journal Title
Materials Science and Engineering. A, Structural Materials: Properties, Microstructure and Processing
Journal Volume
685
Journal Page Range
p. 159-167
ISSN
0921-5093
CODEN
MSAPE3

Optional Information

Copyright
Copyright (c) 2016 Elsevier Science B.V., Amsterdam, The Netherlands, All rights reserved.