2008
DOI: 10.1016/j.jallcom.2007.08.058
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The annealing characteristics of pure molybdenum bars manufactured by a modified technique

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Cited by 14 publications
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“…The resulting properties can differ based on factors like the heating and cooling rates, duration of holding, and the number of iterations performed [14][15][16][17]. Several studies have shown that annealing can result in a significant change in the ductility [18], strength [19], and hardness [20] of polycrystalline Mo. For instance, Wang et al [18] showed from three-point bend experiments that ductility increases with an increase in annealing temperature and attains a peak at around 1253 K and begins to drop thereafter.…”
Section: Introductionmentioning
confidence: 99%
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“…The resulting properties can differ based on factors like the heating and cooling rates, duration of holding, and the number of iterations performed [14][15][16][17]. Several studies have shown that annealing can result in a significant change in the ductility [18], strength [19], and hardness [20] of polycrystalline Mo. For instance, Wang et al [18] showed from three-point bend experiments that ductility increases with an increase in annealing temperature and attains a peak at around 1253 K and begins to drop thereafter.…”
Section: Introductionmentioning
confidence: 99%
“…Several studies have shown that annealing can result in a significant change in the ductility [18], strength [19], and hardness [20] of polycrystalline Mo. For instance, Wang et al [18] showed from three-point bend experiments that ductility increases with an increase in annealing temperature and attains a peak at around 1253 K and begins to drop thereafter. By contrast, Suzuki et al [21] reported insignificant change in ductility even after annealing at 1773 K. The tension experiments on polycrystalline Mo showed a gradual reduction in yield strength even after low-temperature annealing (i.e., annealing temperature is less than the recrystallisation temperature of  900 C) [19].…”
Section: Introductionmentioning
confidence: 99%