Laser surface modification of AZ31B Magnesium alloy changes surface composition and roughness to provide improved surface bio-wettability. Laser processing resulted in phase transformation and grain refinement due to rapid quenching effect. Furthermore, instantaneous heating and vaporization resulted in removal of material, leading the textured surface generation. A study was conducted on a continuum-wave diode-pumped ytterbium laser to create multiple tracks for determining the resulting bio-wettability. Five different laser input powers were processed on Mg alloy, and then examined by XRD, SEM, optical profilometer, and contact angle measurement. A finite element based heat transfer model was developed using COMSOL multi-physics package to predict the temperature evolution during laser processing. The thermal histories predicted by the model are used to evaluate the cooling rates and solidification rate and the associated changes in the microstructure. The surface energy of laser surface modification samples can be calculated by measuring the contact angle with 3 different standard liquid (D.I water, Formamide, and 1-Bromonaphthalen). The bio-wettability of the laser surface modification samples can be conducted by simulated body fluid contact angle measurement. The results of SEM, 3D morphology, XRD, and contact angle measurement show that the grain size and roughness play role for wetting behavior of laser processing Mg samples. Surface with low roughness and large grain size performs as hydrophilicity. On the contrast, surface with high roughness and small grain size performs as hydrophobicity.
| Identifer | oai:union.ndltd.org:unt.edu/info:ark/67531/metadc407788 |
| Date | 12 1900 |
| Creators | Ho, YeeHsien |
| Contributors | Dahotre, Narendra B., Collins, Pete, Du, Jincheng |
| Publisher | University of North Texas |
| Source Sets | University of North Texas |
| Language | English |
| Detected Language | English |
| Type | Thesis or Dissertation |
| Format | Text |
| Rights | Public, Ho, YeeHsien, Copyright, Copyright is held by the author, unless otherwise noted. All rights Reserved. |
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