1996
DOI: 10.4028/www.scientific.net/msf.204-206.221
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Grain Boundary Migration in Fe-3%Si Bicrystal

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Cited by 34 publications
(35 citation statements)
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“…Although Tsurekawa et al 30) interpreted their results in terms of segregation effect (because they apparently thought that the non-linear v(F) was inconsistent with singular grain boundaries), their results, specially with the kinked grain boundary shapes, appear to be more consistent with the grain boundary roughening transition. The results of Tsurekawa et al 30) and this experiment thus provide fairly consistent evidences for the grain boundary roughening transition in this alloy.…”
Section: Resultssupporting
confidence: 72%
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“…Although Tsurekawa et al 30) interpreted their results in terms of segregation effect (because they apparently thought that the non-linear v(F) was inconsistent with singular grain boundaries), their results, specially with the kinked grain boundary shapes, appear to be more consistent with the grain boundary roughening transition. The results of Tsurekawa et al 30) and this experiment thus provide fairly consistent evidences for the grain boundary roughening transition in this alloy.…”
Section: Resultssupporting
confidence: 72%
“…Although Tsurekawa et al 30) interpreted their results in terms of segregation effect (because they apparently thought that the non-linear v(F) was inconsistent with singular grain boundaries), their results, specially with the kinked grain boundary shapes, appear to be more consistent with the grain boundary roughening transition. The results of Tsurekawa et al 30) and this experiment thus provide fairly consistent evidences for the grain boundary roughening transition in this alloy.Hall et al 45) observed that [110] tilt grain boundaries in Fe-3wt%Si sheet specimens annealed at 1 050-1 200°C showed h&v structures at fine scales. It is likely that these grain boundaries were actually rough with curved shapes at the annealing temperatures and the fine scale h&v structures formed during cooling.…”
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confidence: 72%
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