軽金属
Online ISSN : 1880-8018
Print ISSN : 0451-5994
ISSN-L : 0451-5994
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65 巻, 3 号
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研究論文
  • 摩擦攪拌接合を併用したアルミニウム板の展開ブランクによる気密性を有する深い角筒容器の成形
    畑中 伸夫, 脇 彰吾, 飯塚 高志
    原稿種別: 研究論文
    2015 年 65 巻 3 号 p. 79-85
    発行日: 2015/03/30
    公開日: 2015/04/30
    DOIhttps://doi.org/10.2464/jilm.65.79
    ジャーナル フリー
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    In the conventional drawing, it is difficult to make square cups taller than the length of the straight side of a punch in only one stage of drawing. The authors have proposed a new drawing method. In this method, the flange portion of a new blank is divided into four elements. Therefore, the drawing resistance of the blank material can be reduced considerably. However, the drawn cup has seams in the side walls. To make an airtight cup, the seams must be joined. A method of forming deep cups with airtight seams by using a Developed blank is proposed. The blank is drawn using a punch, while simultaneously performing friction stir welding (FSW). The FSW rotation probe placed on the flange contact point generates friction heat that joins the seam parts of the side walls. The production of a very deep airtight cup in a single process was successfully accomplished using the proposed method. In this study, the joint strength of the seam part was examined by tensile testing. The variation in the sheet thickness distribution due to processing was also investigated. The results showed that the joint properties are improved by offsetting the tool from the flange contact point.
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  • Al–Mg–Si合金の多段時効における時効硬化挙動に及ぼす自然時効の影響
    高木 康夫, 増田 哲也, 小林 郁夫, 里 達雄
    原稿種別: 研究論文
    2015 年 65 巻 3 号 p. 86-93
    発行日: 2015/03/30
    公開日: 2015/04/30
    DOIhttps://doi.org/10.2464/jilm.65.86
    ジャーナル フリー
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    In the present paper, the effects of natural aging on the bake hardening behavior of four Al–Mg–Si alloys, i.e., Alloy A (Al–0.6Mg–0.6Si) (mass%), Alloy B (Al–0.6Mg–1.0Si), Alloy C (Al–1.0Mg–0.6Si) and Alloy D (Al–1.0Mg–1.0Si), were investigated by means of Vickers hardness test, tensile test, differential scanning calorimetry analysis (DSC) and transmission electron microscopy (TEM). Two kinds of nanoclusters, i.e., Cluster (1) and Cluster (2) were controlled with the multi-step aging process. As the results, it was found that Cluster (1) formed during natural aging caused the decreased bake hardening response even though the pre-aging was conducted before natural aging. The decrease of the bake hardening response with increasing the natural aging time was markedly higher in the later stage of bake hardening than in the early stage. Exothermic peaks of Peak 2 and Peak 2′ were observed in all of four alloys pre-aged at 343 and 363 K. Peak 2′ became larger with the natural aging time. The size distribution of the β″ precipitates became wider with the natural aging time for Alloy A heated up to the temperature of Peak 2′. This is well understood by the following model. The transition from Cluster (2) formed during pre-aging to β″ occurs preferentially at the early stage of bake hardening or during heating up to the temperature of Peak 2. Then the growth of β″ is inhibited by the presence of Cluster (1) at the later stage of bake hardening. The secondary nucleation of β″ occurs just after the dissolution of Cluster (1) into the matrix during heating up to the temperature of Peak 2′. The combined formation of Cluster (1) and Cluster (2) by the multi-step aging essentially affects the BH response and the β″ precipitates in Al–Mg–Si alloys.
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解説：小山田記念賞
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