Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10416318 | Engineering Fracture Mechanics | 2005 | 24 Pages |
Abstract
This study is devoted to the ductile-brittle transition behavior of a French A508 Cl3 (16MND5) steel. Due to its importance for the safety assessment of PWR vessels, a full characterization of this steel with Charpy V-notch test in this range of temperature was undertaken. The aim of this study is to provide a wide experimental database and microstructural observations to supply, calibrate and validate models used in a local approach methodology. Mechanical and fracture properties of the steel have been investigated over a wide range of temperatures and strain-rates. Effects of impact velocity on ductile-brittle transition curve, on ductile tearing and on notch temperature rise are presented and discussed. A detailed study of ductile crack initiation and growth in Charpy specimens is also carried out. From fractographic investigations of the microvoids nucleation around carbide second phase particles, a plastic strain threshold for nucleation is determined for this material. A508 Cl3 steels undergo a transition in fracture toughness properties with temperature, due to a change in fracture mode from microvoids coalescence to cleavage fracture. A systematic investigation on the nature and the position of cleavage triggering sites and on any change in the ductile to brittle transition (DBT) range has been carried out. This leads to the conclusion that manganese sulfide inclusions do not play an increasing role with increasing test temperature as recently mentioned in other studies on A508 Cl3 steel with a higher sulfur content. In a companion paper [Tanguy et al., Engng. Fract. Mech., in press], the numerical simulation of the Charpy test in the ductile-brittle transition range using fully coupled local approach to fracture is presented.
Related Topics
Physical Sciences and Engineering
Engineering
Mechanical Engineering
Authors
B. Tanguy, J. Besson, R. Piques, A. Pineau,