Bake Hardenable Steel Case Study

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2.6 Factors affecting Bake Hardenable steels
The main factors affecting the Bake hardening effect and behavior of V- alloyed low carbon steel are the interstitial solute, ferrite grain size and the pre-straining and alloying elements. A discussion of these factors is briefed below.
2.6.1 Interstitial solute atom (carbon ,vanadium and nitrogen)
The important interstitial solutes in steels are nitrogen and carbon and vanadium for V-alloyed low carbon steel. The composition of BH steels is thus designed in such a manner that the solute nitrogen is eliminated to avoid the room temperature aging effect and BH effect is handled through the amount of carbon only.
As increase in the amount of solute carbon in steel, BH response should increase. The
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Therefore, it is unlike to generate cracks caused by precipitation at high temperature. During solidification the appearance of cracks in the billet tends to be small.
2:-Vanadium carbonitride features low precipitation temperature, solid solution in austenite and small drag force of grain boundary migration. This is conducive to recrystallization of austenite, which facilitates recrystallization control rolling and homogeneous structure along the steel section.
3:-By increasing the amount of nitrogen content in the steel the precipitation of vanadium can be promoted and greater precipitation strengthening effect can be achieved. the steel accounts for 50% of vanadium content. Through increasing the nitrogen content in the steel the content of dissolved vanadium can be lowered to 20% and the precipitation strengthening effect of vanadium can be explored to the maximum extent.
4:- The strong combination of vanadium with nitrogen can form vanadium nitride which helps to reduce the strain aging of steels. This feature is important for the service property of rebars after undergoing cold

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