Abstract
We presented the comparative influence of two different grain size on bake hardenability for low carbon steel dependent internal friction (IF) spectra. Samples that had a ferrite structure consisting of two peaks and a linear background. Analyzed the grain size and grain boundary length of low carbon steel by EBSD technique. The results showed that: the grain refinement increased the number of initial solute carbon atoms and the effect of movable dislocations pinning by carbon. So grain refinement of low carbon steel could enhance its bake hardening properties.
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