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Effect of chemical composition on grain boundary microchemistry and stress corrosion cracking in Alloy 182
Q. J. Peng; J. Hou; Y. Takeda; T. Shoji
2013
发表期刊Corrosion Science
ISSN0010-938X
卷号67页码:91-99
摘要Effects of chemical composition on grain boundary microchemistry and stress corrosion cracking (SCC) in two kinds of modified Alloy 182 with different hot-cracking resistance were investigated. The results showed that while decreasing concentrations of C, P and S but increasing the concentration ratio of (Nb + Ta)/Si can enhance hot-cracking resistance of the alloy, SCC susceptibility in primary water was promoted simultaneously, which is most likely due to the lowered creep resistance by a lower precipitate density and less P segregation at the grain boundary in the alloy. (c) 2012 Elsevier Ltd. All rights reserved.
部门归属[peng, qunjia] chinese acad sci, inst met res, state key lab corros & protect, shenyang 110016, peoples r china. [peng, qunjia ; hou, juan ; takeda, yoichi ; shoji, tetsuo] tohoku univ, fracture & reliabil res inst, aoba ku, sendai, miyagi 9808579, japan. ; peng, qj (reprint author), chinese acad sci, inst met res, state key lab corros & protect, 62 wencui rd, shenyang 110016, peoples r china. ; qunjiapeng@imr.ac.cn
关键词Superalloys Aes Stress Corrosion Welding High-temperature Water Ductility-dip Cracking Heat-affected Zone Boron Segregation Minor Elements Nickel-alloys Nbc Particles Base Alloys Weld Metal Microstructure
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语种英语
文献类型期刊论文
条目标识符http://ir.imr.ac.cn/handle/321006/71425
专题中国科学院金属研究所
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GB/T 7714
Q. J. Peng,J. Hou,Y. Takeda,et al. Effect of chemical composition on grain boundary microchemistry and stress corrosion cracking in Alloy 182[J]. Corrosion Science,2013,67:91-99.
APA Q. J. Peng,J. Hou,Y. Takeda,&T. Shoji.(2013).Effect of chemical composition on grain boundary microchemistry and stress corrosion cracking in Alloy 182.Corrosion Science,67,91-99.
MLA Q. J. Peng,et al."Effect of chemical composition on grain boundary microchemistry and stress corrosion cracking in Alloy 182".Corrosion Science 67(2013):91-99.
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