Hot-tearing susceptibility of Al–Zn alloys


Citar

Texto integral

Acesso aberto Acesso aberto
Acesso é fechado Acesso está concedido
Acesso é fechado Somente assinantes

Resumo

The modern concepts of the causes of hot tearing are considered and the influence of the solid fraction growth rate of an alloy is studied. The hot-tearing susceptibility (HTS) of binary Al–(5–73) wt % Zn alloys is investigated using backbone tests. The HTS is found to be maximal at ~25 wt % Zn. This maximum cannot be explained by a change in the effective solidification range, since this range of the alloys decreases monotonically with increasing zinc content. The calculations of nonequilibrium solidification by the Scheil–Gulliver model and the solid fraction growth rate of the alloys under study demonstrate that the increase in the HTS induced by an increase in the zinc content from 5 to 25 wt % is related to the decrease in the solid fraction growth rate at the final stages of solidification. The decrease in the HTS at >25 wt % Zn is associated with an increase in the fraction of eutectic in the alloys (the solid fraction growth rate during the eutectic reaction tends toward infinity) and with a change in its morphology.

Sobre autores

V. Bazhenov

National University of Science and Technology MISiS

Autor responsável pela correspondência
Email: V.E.Bagenov@gmail.com
Rússia, Leninskii pr. 4, Moscow, 119049

M. Pikunov

National University of Science and Technology MISiS

Email: V.E.Bagenov@gmail.com
Rússia, Leninskii pr. 4, Moscow, 119049

A. Safronova

National University of Science and Technology MISiS

Email: V.E.Bagenov@gmail.com
Rússia, Leninskii pr. 4, Moscow, 119049

Yu. Tselovalnik

National University of Science and Technology MISiS

Email: V.E.Bagenov@gmail.com
Rússia, Leninskii pr. 4, Moscow, 119049


Declaração de direitos autorais © Pleiades Publishing, Ltd., 2017

Este site utiliza cookies

Ao continuar usando nosso site, você concorda com o procedimento de cookies que mantêm o site funcionando normalmente.

Informação sobre cookies