Abstract
The effect of calcium addition on the viscosity of Al–Ca alloys before, during and after stirring is investigated using a midfield falling ball viscometer. Due to the independency of this method from stirring, the viscosity measurement was done without creating any turbulence on the surface. The viscosity rises by increasing the stirring time which can be intensified by additional calcium content. Following the stirring and during relaxation, viscosity drops steadily until it reaches the viscosity of the melt before stirring. Oxides agglomeration a cluster formation during relaxation is the main factor responsible for the viscosity reduction. In fact Stirring not only accelerates the oxide formation, but also breaks and disperses these oxides to individual fine-size oxide particles.
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