The effects of the amount of cold work on the fractal dimension of grain boundary were investigated using specimens of the commercial pure iron cold-upsetted in the range from 0% to about 85%. The fractal dimension of grain boundary was estimated principally by approximating the length of the grain perimeter (the length of grain boundaries which belonged to a grain) by line segments.The length of the grain perimeter, L, in each specimen decreased with an increase of the scale of the analysis, r, in the range from about 5×10−7m to about 3×10−6m (region I) and above about 1×10−5m (region III) of r, while it showed a constant value, Lp, between about 3×10−6m and about 1×10−5 m of r. Total datum points of several grains were unified by dividing L by Lp and by plotting L⁄Lp against r. The fractal dimension of grain boundary was obtained by using the datum points in region I, since the change in the grain-boundary configuration with cold work was associated with the slip in the grains. The fractal dimension of grain boundary increased from about 1.05 to about 1.15 with increasing amount of cold work in the range from 0% to about 50% of cold reduction, but it was almost constant above 50% cold work. The box-counting method gave a little larger values of the fractal dimension of grain boundary than the coarse-graining using line segments. The shape change of grains with cold work was also examined and interpreted by a simple analysis in this study.
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