Influence of zirconium and heat treatment on the structure of heat-resistant cobalt casting alloys of MAR-M509 type

1987 ◽  
Vol 22 (5) ◽  
pp. 1547-1556 ◽  
Author(s):  
Z. Opiekun
Keyword(s):  
Heat Treatment ◽  
Heat Resistant ◽  
Casting Alloys

Heat-resistant RuAl-based alloys. Part I. Casting alloys

2019 ◽  
pp. 5-18
Author(s):  
K. B. Povarova ◽  
◽  
A. E. Morozov ◽  
A. A. Drozdov ◽  
◽  
...  
Keyword(s):  
Heat Resistant ◽  
Casting Alloys

Mechanical Properties and Microstructure of Aluminum Alloy Al-6061 Obtained by the Liquid Forging Process

2010 ◽  
Vol 654-656 ◽  
pp. 1420-1423 ◽  
Author(s):  
Chun Wei Su ◽  
Peng Hooi Oon ◽  
Y.H. Bai ◽  
Anders W.E. Jarfors
Keyword(s):  
Mechanical Properties ◽  
Heat Treatment ◽  
Aluminum Alloy ◽  
Treatment Process ◽  
Forging Process ◽  
Al 6061 ◽  
Casting Alloys ◽  
Suitable Heat Treatment ◽  
Structural Applications ◽  
Wrought Aluminum

The liquid forging process has the flexibilities of casting in forming intricate profiles and features while imparting the liquid forged components with superior mechanical strength compared to similar components obtained via casting. Additionally, liquid forging requires significantly lower machine loads compared to solid forming processes. Currently, components that are formed by liquid forging are usually casting alloys of aluminum. This paper investigates the suitability of liquid forging a wrought aluminum alloy Al-6061 and the mechanical properties after forming. The proper handling of the Al-6061 alloy in its molten state is important in minimizing oxidation of its alloying elements. By maintaining the correct alloying composition of Al-6061 after liquid forging, these Al-6061 samples can subsequently undergo a suitable heat treatment process to significantly improve their yield strengths. Results show that the yield strengths of these liquid forged Al-6061 samples can be increased from about 90MPa, when they are in the as-liquid forged state, to about 275MPa after heat treatment. This improved yield strength is comparable to that of Al-6061 samples obtained by solid forming processes. As such, the liquid forging process here has been shown to be capable of forming wrought aluminum alloy components that has the potential for structural applications.

Heat Treatment of Heat-Resistant Ferrous Cast Alloys

2015 ◽  
Vol 9 (2) ◽  
pp. 7-20 ◽  
Author(s):  
Delin Li ◽  
Clayton Sloss
Keyword(s):  
Heat Treatment ◽  
Heat Resistant ◽  
Cast Alloys

scholarly journals HEAT-RESISTANT COMPOSITIONS BASED ON WASTE OF ENTERPRISES OF CERAMIC INDUSTRY

2018 ◽  
Vol 8 (4) ◽  
pp. 56-60
Author(s):  
A. I. KHLYSTOV ◽  
D. I. ISAEV ◽  
D. A. PODGORNAYA
Keyword(s):  
Heat Treatment ◽  
Residual Strength ◽  
Ceramic Industry ◽  
Orthophosphoric Acid ◽  
Phosphate Binders ◽  
Critical Temperatures ◽  
Heat Resistant ◽  
Clay Component

The article presents various methods of synthesizing heat-resistant binders based on large-tonnage wastes of the ceramic industry. The use of expanded clay dust in the compositions of heat-resistant concrete on portlandcement allowed to increase their residual strength in the zone of critical temperatures (800-1000 ° C). It was revealed and justifi ed that the use of phosphate binders for synthesizing a binder made it possible to increase the refractoriness of the heat-resistant composition based on expanded clay dust to 1300-1350 с. As the experiments show, claydite dust in its composition contains a clay component, which ensures the plasticity of the ramming mass. It was established that samples of ramming mass on orthophosphoric acid did not require heat treatment and can be immediately removed.

Heat Resistance of Escherichia coli in Cow and Buffalo Milk

1980 ◽  
Vol 43 (5) ◽  
pp. 376-380 ◽  
Author(s):  
R. S. SINGH ◽  
B. RANGANATHAN
Keyword(s):  
Escherichia Coli ◽  
Heat Treatment ◽  
Heat Resistance ◽  
Skim Milk ◽  
Buffalo Milk ◽  
Time Interval ◽  
E Coli ◽  
Heat Resistant ◽  
Whole Milk

Three Escherichia coli cultures (0111:B4, 0127:B8 and NP) were selected to study their heat-resistant characteristics when in cow skim, cow whole and buffalo whole milk. The temperatures of heat-treatment included in this study were 50, 55, 60 and 63 C. The time interval during heat-treatment was 10 min at 50 and 55 C and 5 min at 60 and 63 C. Marked differences in heat-resistance were observed in the three E. coli cultures. The z-values obtained for strain 0111:B4 were 8.3, 9.0 and 10.2 when tested in cow skim milk, cow whole milk and buffalo milk, respectively. The z-values for 0127:B8 and NP were 17.5, 18.0 and 19.2 and 18.8, 19.0 and 20.3, respectively, for the three types of milk.

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