Effect of Ag content and extrusion on the microstructure and mechanical properties of Mg–Ag alloys

Abstract

Recently, the Mg–Ag binary alloy has gained much attention as an antibacterial biomaterial. However, the relationships between the extrusion parameters, microstructure, and mechanical properties of Mg–Ag alloys haven't been clearly established. Therefore, in this paper, the effects of silver (Ag) content (0, 3, 6 wt%) and extrusion (as cast, extrusion ratio (ER) 7.1 and 72.2) on the microstructure and mechanical properties of Mg–Ag alloys are systematically investigated. The results indicate that for the Mg–Ag alloys with the same extrusion ratio, as the Ag increased from 0 to 3 wt%, Mg4Ag and Mg54Ag17 precipitated, leading to significant precipitation strengthening and an increase in the yield strength by over 137%. As the Ag increased to 6 wt%, the yield strength increased by only ∼20%, attributable to Ag promoting dynamic recrystallization, resulting in less grain refinement, a slower amount increase and a smaller size reduction of the precipitate. For the Mg–Ag alloys with the same Ag content, as the extrusion ratio increased to 7.1, the yield strength increased significantly by over 37%, since the grain boundary strengthening and precipitation strengthening were significantly enhanced as the grains were refined, a large number of precipitates appeared, and their sizes significantly reduced. When the extrusion ratio increased to 72.2, the yield strength increased by only ∼10%, due to the weakening of both grain boundary strengthening and precipitation strengthening as the recrystallization further improved, leading to an increase in grain sizes, the redissolution of precipitates, and a lesser reduction in their sizes.