4.7 Article

Plastic instability and texture modification in extruded Mg-Mn-Nd alloy

Journal

JOURNAL OF MAGNESIUM AND ALLOYS
Volume 10, Issue 1, Pages 146-159

Publisher

KEAI PUBLISHING LTD
DOI: 10.1016/j.jma.2021.07.003

Keywords

Magnesium; Plastic instability; Portevin-Le Chatelier effect; Manganese; Neodymium; Texture

Funding

  1. German Research Foundation (DFG) [Yi103/3-1, AL1343/8-1]

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The addition of Nd to Mg-Mn alloys not only weakens the texture but also causes severe PLC phenomenon. The PLC phenomenon is significantly affected by temperatures and strain rates, leading to differences in mechanical properties and texture development. Under high temperature and low strain rate conditions, the strength increases while the elongation significantly decreases, accompanied by obvious PLC phenomenon.
Even though Mg alloys containing Mn and rare earth elements lead to higher ductility and lower yield asymmetry due to the weak texture after extrusion, plastic instability, commonly known as the Portevin-Le Chatelier (PLC) effect, causes unexpected fragility in the service environment. In the present study, the PLC phenomenon and texture development during the deformation of Mg-Mn and Mg-Mn-Nd extruded alloys were investigated under various temperatures and strain rates. The addition of Nd causes not only texture weakening but also severe PLC phenomenon. The PLC phenomenon was significantly affected by the temperatures and the strain rates, which causes a difference in mechanical properties and development of texture. In the conditions of high temperature and low strain rate, the strength increased while the elongation decreased significantly, and obvious PLC phenomenon with severe serration and negative strain rate sensitivity. The initial texture was maintained even after deformation only under severe PLC conditions, and this is due to the restriction of basal slip and suppression of lattice rotation in PLC conditions. The series of results indicate that the PLC phenomenon causes a reduction of formability even at high temperature. (c) 2021 Chongqing University. Publishing services provided by Elsevier B.V. on behalf of KeAi Communications Co. Ltd. This is an open access article under the CC BY-NC-ND license ( http://creativecommons.org/licenses/by-nc-nd/4.0/ ) Peer review under responsibility of Chongqing University

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