Related Experiment Video
Updated: May 28, 2025

Micromechanical Tension Testing of Additively Manufactured 17-4 PH Stainless Steel Specimens
Published on: April 7, 2021
Mechanical Properties and Strengthening Contributions of AISI 316 LN Austenitic Stainless Steel Grade
Tibor Kvackaj1, Jana Bidulská2, Alica Fedoríková3
1Bodva Industry and Innovation Cluster, Budulov 174, 04501 Moldava nad Bodvou, Slovakia.
Abstract:
The main goal of this contribution is to evaluate the mechanical properties, strengthening contributions and microstructure development of austenitic stainless steel AISI 316 LN with high nitrogen content in the states characterized as the initial state and the states after rolling with different thickness deformations. The initial state was represented by solution annealing (777 K/60 min). The deformation state was characterized by rolling thickness reductions carried out at ambient temperature (T = 295 K) with deformations in the range ε ∈ (0; 50> [%]. Studies of microstructures, mechanical properties and strengthening contributions before and after rolling were carried out. The initial state after solution annealing was as follows: offset yield strength Rp0.2 = 325 MPa, elongation A5 = 49% and diameter of grain size d = 214 μm. The state after ambient rolling with thickness deformation ε = 50% was as follows: Rp0.2 = 994 MPa, A5 = 4% and d = 64 μm. The maximum contribution to strengthening after rolling processing with 50% thickness deformation was dislocations (∆ R P0.2_DS = 560 MPa) followed by twins (∆ R P0.2_DT =140 MPa).
Related Concept Videos
Mechanical Characteristics of Steel
The tension test is fundamental for determining tensile strength. In this test, a steel specimen is stretched using a gripping device until it breaks. The data collected during this test are used...
Hooke's Law
Stress-Strain Diagram - Ductile Materials
Reinforcements in Concrete
Yield Criteria for Ductile Materials under Plane Stress
The Maximum Shearing Stress Criterion, also known as...
Bonding and Strength of Aggregate

