Abstract
Though the basic science behind bake hardening has been known for some time, designing alloys is difficult in that the final bake hardening property depends mainly on the aging conditions and the amount of free C, which itself is a function of alloying additions, cooling rates, etc. In the present work, the amount of free C along with aging condition and deformation was measured before aging and taken into consideration to make a model which was used to resolve certain issues related to their effects on the final strength increment.
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