Please use this identifier to cite or link to this item:
Title: Effect of annealing temperature on the texture of copper wire
Authors: Demakov, S. L.
Loginov, Yu. N.
Illarionov, A. G.
Ivanova, M. A.
Karabanalov, M. S.
Демаков, С. Л.
Логинов, Ю. Н.
Илларионов, А. Г.
Иванова, М. А.
Карабаналов, М. С.
Issue Date: 2012
Publisher: Pleiades Publishing, Ltd.
Citation: Effect of annealing temperature on the texture of copper wire / S. L. Demakov, Yu. N. Loginov, A. G. Illarionov, M. A. Ivanova, M. S. Karabanalov // Physics of Metals and Metallography. — 2012. — Vol. 113. — № 7. — P. 681-686.
Abstract: It has been found by textural analysis methods that, in the course of annealing with heating and cooling at a rate of 100 K/s, the textured state of an oxygen-containing copper wire of grade M00 deformed by drawing to 97% reduction changes, retaining the zonal structure. In the central zone, at a relative current radius from 0 to 0.3, the (111) orientation dominates to a temperature of 300°C. At the higher temperatures, the (100) orientation becomes dominant and remains up to 500°C. At relative current radii of 0.6-1.0 (peripheral zone) and 0.3-0.6 (intermediate zone), the dominant (100) orientation is retained to 300°C; at the higher temperatures, the dominance of the (100) orientation levels off. As the annealing temperature increases, the intermediate zone wedges out at the expense of growth of the central and peripheral zones. On the whole, the annealing at high temperatures (above 400°C) leads to the predominance of the (100) orienta- tion; it is highly dominant for relative radii of 0-0.5. © Pleiades Publishing, Ltd., 2012.
metadata.dc.rights: info:eu-repo/semantics/restrictedAccess
SCOPUS ID: 84865607660
WOS ID: WOS:000307444800005
PURE ID: 1079128
ISSN: 0031-918X
DOI: 10.1134/S0031918X12070046
Appears in Collections:Научные публикации, проиндексированные в SCOPUS и WoS CC

Files in This Item:
File Description SizeFormat 
10.1134S0031918X12070046_2012.pdf845,92 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.