Abstract
The effects of Y content (ranged from 0.1 at.% to 2.0 at.%) on the microstructure evolution and mechanical properties of Ti-48Al (at.%) alloy were investigated. The addition of Y can significantly refine the microstructure. The grain size is decreased with increasing Y content. The microhardness of Ti-48Al-xY (at.%) is increased with increasing Y content because of the volume fraction increment of Al3Y and Y2O3 with higher hardness. When the Y content increased to 1.0 at.%, the microhardness of the Ti-48Al-xY (at.%) alloys tends to be stable. With the increase of Y content, the compression strength of Ti-48Al-xY (at.%) alloys is increased first and then decreased. The Ti-48Al-0.5Y (at.%) alloy exhibits the best compression strength (2229 MPa), which is 15% higher than that of Ti-48Al (at.%) alloy. The fracture mechanism of the alloy is brittle fracture. The fracture modes are mainly translamellar and interlamellar fracture.
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Funding
This work was supported by the Natural Science Foundation of Henan Province in China (Grant number 222300420584), the National Natural Science Foundation of China (Grant number U1904175), the Postgraduate Education Reform and Quality Improvement Project of Henan Province in China (Grant number YJS2021AL026) and the Young Teachers Training Program of Henan Province Higher Education Institutions (Grant number 2018GGJS090).
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JF: Conceptualization, Funding acquisition, Investigation, Methodology, Project administration, Writing—original draft. ZW: Formal analysis, Investigation, Visualization. LL: Formal analysis, Investigation, Visualization. YL: Formal analysis, Methodology, Writing—review and editing. SW: Formal analysis, Methodology, Writing—review and editing. YW: Formal analysis, Methodology, Writing—review and editing. XZ: Data curation, Investigation, Writing—review and editing. JL: Funding acquisition, Resources.
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Fan, J., Wei, Z., Liang, L. et al. Effect of Y Alloying on Microstructure and Mechanical Properties of Ti-48Al Alloy. JOM 74, 4806–4816 (2022). https://doi.org/10.1007/s11837-022-05528-1
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DOI: https://doi.org/10.1007/s11837-022-05528-1