Document Type
Article
Publication Date
9-2000
Publication Title
Metallurgical and Materials Transactions A: Physical Metallurgy and Materials Science
Abstract
The Pb-5.8 wt pet Sb alloy was directionally solidified with a positive thermal gradient of 140 K cm(-1) at a growth speed ranging from 0.8 to 30 mu m s(-1), and then it was quenched to retain the mushy zone morphology. The morphology of the mushy zone along its entire length has been characterized by using a serial sectioning and three-dimensional image reconstruction technique. Variation in the cellular/dendritic shape factor, hydraulic radius of the interdendritic region, and fraction solid along the mushy zone length has been studied. A comparison with predictions from theoretical models indicates that convection remarkably reduces the primary dendrite spacing while its influence on the dendrite tip radius is not as significant.
Repository Citation
Yu, L.; Ding, G. L.; Reye, J.; Ojha, S. N.; and Tewari, Surendra N., "Mushy Zone Morphology During Directional Solidification of Pb-5.8 Wt Pct Sb Alloy" (2000). Chemical & Biomedical Engineering Faculty Publications. 21.
https://engagedscholarship.csuohio.edu/encbe_facpub/21
Original Citation
Yu, L., Ding, G.L., Reye, J., Ojha, S.N., & Tewari, S.N. (2000). Mushy Zone Morphology During Directional Solidification of Pb-5.8 Wt Pct Sb Alloy. Metallurgical and Materials Transactions A: Physical Metallurgy and Materials Science 31, 2275-2285.
Volume
31
Issue
9
DOI
10.1007/s11661-000-0144-9
Version
Publisher's PDF
Publisher's Statement
Copyright 2000 ASM International. This paper was published in Metallurgical and Materials Transactions A: Physical Metallurgy and Materials Science, Vol. 31, Issue 9, pp. 2275-2285 and is made available as an electronic reprint with the permission of ASM International. One print or electronic copy may be made for personal use only. Systematic or multiple reproduction, distribution to multiple locations via electronic or other means, duplications of any material in this paper for a fee or for commercial purposes, or modification of the content of this paper are prohibited.
Available on publisher's site at: http://www.springerlink.com/content/27087431520q3612/.
