The effects of test temperature and strain rate, on the yield point elongation of Al–Mg alloys were systematically investigated. Also the influences of Mg contents and grain sizes of the specimence were studied in detail. It was found that yield point elongation was almost constant below 337 K. Above 337 K, it decreased with increasing test temperature, disappearing completely at temperatures above 423 K. Yield point elongation was observed to increase linearly with increasing strain rate. With increasing grain size, yield point elongation showed a significant decrease, and above a critical grain size of 150 μm, its formation was completely suppressed. Yield point elongation increased remarkably with increasing Mg content. At higher Mg contents, however, yield point elongation decreased appreciably.
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