Surface Analysis in Physical Metallurgy: Progress in Temper Embrittlement Control

IT HAS BEEN KNOWN for many years that alloy steels can become brittle when tempered in the range of 350-600°C, or cooled slowly after heating to higher temperatures. The metallurgical literature reveals that blacksmiths were aware as early as 1883 that water quenching was necessary after heat treatment above 600°C to avoid brittleness. It has also been known for years that the problem is associated with trace impurities; a paper in the Journal of the Iron and Steel Institute of 1894 refers to the brittle, faceted fractures that occur in steels containing arsenic, phosphorus or sulphur. However, definitive investigation of the mechanism of embrittlement has been possible only within the last decade with the introduction of new experimental techniques to investigate surfaces, especially Auger electron spectroscopy. It is now possible to study in detail the chemistry of surfaces with a resolution of an atomic layer or two, and enormous progress has been made recently in studying the segregation of impurities to grain boundaries by exposing the boundaries by fracture inside the microscope. A clear picture of the processes occurring and their interpretation is now emerging, as was particularly clear at the recent 1977 ASM Materials Science Seminar on Interfacial Segregation held in Chicago in October. Recent research in this area has pointed the way for commercial exploitation of this new knowledge and experimental technology. It is the purpose of this article to trace progress in understanding temper embrittlement and to indicate other areas where control of interfacial segregation and its effects can be important in metallurgical applications.