Weld Metal Grain Structure and Mechanical Properties of a Th-Doped Ir-0.3 Pct W Alloy (DOP-26)

Abstract

Weld metal grain structure and mechanical properties of the Ir-0.3 pct W alloy (DOP-26) doped with 60 ppm Th and 50 ppm Al have been investigated by use of a gas tungsten arc (GTA) welding process. The fusion zone grain structure is strongly influenced by heat input and puddle shape and therefore by the bead width. With increasing bead width from 2.5 to 3.7 mm, the grains in the fusion zone show a sharp change in growth direction near the centerline region and develop a fine columnar structure with grains growing parallel to the welding direction. Mechanical properties of the welds and base metal were characterized by tensile and impact tests from 650 to 1150 °C. The ductility and fracture behavior of DOP-26 welds are sensitive to weld bead width, postweld heat treatment, and weld-test orientation. The ductility of the welded specimens increases with increasing test temperature and decreasing weld bead width. The transverse weld specimen with a wide-bead width (3.7 mm) has the lowest impact ductility, and the longitudinal weld with a narrow-bead width (2.5 mm) has the highest elongation at all the test temperatures. The impact ductility of the transverse weld specimen with the narrow-bead width falls between the limits. All the results are discussed in terms of the fusion zone grain structure and fracture path of the welds.