Effect Of Temperature, Deformation, And Grain Size On The Mechanical Properties Of Metals

The American Institute of Mining, Metallurgical, and Petroleum Engineers
Zay Jeffries
Organization:
The American Institute of Mining, Metallurgical, and Petroleum Engineers
Pages:
4
File Size:
177 KB
Publication Date:
Jan 2, 1919

Abstract

A MORE complete interpretation of the amorphous theory in metals is given than has heretofore been offered. It is believed that Le Chatelier, Tammann, and Heyn, at present the ablest opponents of the amorphous theory, will not he able longer to continue their beliefs that surface tension alone can account for all the observed variations in the properties of single constituent metals. It is strongly advocated that the properties of any solid substance be studied from the standpoint of the number of constituents present, the quantity and arrangement of each constituent, and the properties, of each constituent. Each deformable crystalline constituent by plastic deformation will produce amorphous material, thus changing the properties. Considerable attention is given to the variations in properties of the amorphous and crystalline phases of any substance. These are summarized as follows: 1. The cohesion of the amorphous phase of a substance is substantially zero at the melting point while the cohesion of the crystalline phase is considerable at the melting point. With decrease in temperature, the cohesion of the amorphous phase increases at a faster rate than that of the crystalline phase; this differential rate of change of cohesion holds between absolute zero and the melting point. At a certain temperature
Citation

APA: Zay Jeffries  (1919)  Effect Of Temperature, Deformation, And Grain Size On The Mechanical Properties Of Metals

MLA: Zay Jeffries Effect Of Temperature, Deformation, And Grain Size On The Mechanical Properties Of Metals. The American Institute of Mining, Metallurgical, and Petroleum Engineers, 1919.

Export
Purchase this Article for $25.00

Create a Guest account to purchase this file
- or -
Log in to your existing Guest account