Effects of shot speed and biscuit thickness on externaly solidified crystals of high-pressure diet cast AM60B magnesium alloy

Standard mechanical test bars with a diameter of 6.4 mm and a gauge length of 50 mm were processed, and the microstructures of die cast AM60B alloy under different die casting process parameters were observed. The influences of the slow shot speed, the fast shot speed and the biscuit thickness on the externally solidified crystals (ESCs) were investigated. With the increase of the biscuit thickness, the number of the ESCs in the cast samples decreases. Under a low slow shot speed, larg ESCs are found in the cast structure and a high fast shot speed results in more spherical ESCs. The relationships between ESCs and process parameters were also discussed.