Effect of structure on the hot strength of alloys

Conclusions

• 1. A method was developed for artificially growing 3–5 mm grains in steel ÉI481 and up to 1–2 mm in alloy ÉI437B.

• 2. Coarse grained, recrystallized structures in forgings or suitably treated specimens reduced considerably the long-time rupture strength of steel ÉI481 although the short-time mechanical properties at room and elevated temperatures remained unaffected.

• 3. Alloy ÉI437B showed a significant decrease of σ_B, δ and ψ at 20 and 700°C for specimens with a coarsegrained structure; however, the long-time rupture strength of this material did not show a definite dependence on grain size.