Ａｌ‐３％Ｍｇ‐１％Ｃｕ合金の時効硬化およびナノ析出組織に及ぼすＡｇ添加の影響
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In this work, the bake-hardening (BH) response of Al–3.0%Mg–1.0%Cu alloys with and without Ag has been investigated by a hardness test, and related to the nano-scale precipitate microstructures observed by high resolution transmission electron microscopy (HRTEM) and a three-dimensional atom probe (3DAP). The small addition of Ag increased hardness under a BH condition (e.g. 443 K for 1.2 ks) due to the rapidly formed nanoclusters containing Mg, Ag and/or Cu. The formation of the equiaxed Z phase was also accelerated by the Mg/Cu/Ag clusters, resulting in the more increased second-stage hardening. This strongly suggests that Mg/Cu/Ag clusters provide effective nucleation sites for the Z phase, whereas Mg/Cu clusters formed in the ternary alloy do less.
- 一般社団法人 軽金属学会の論文
一般社団法人 軽金属学会 | 論文
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