Impact of elevated loading rates on the shape of the Master Curve (ASTM E1921) for a German RPV steel

•Shape and underlying distribution of the Master Curve show stronger shortcomings with increased loading rate.•Cause for observations is linked to heating processes and local crack arrest.•Testing at elevated loading rates close to T0 is recommended. The Master Curve Methodology (ASTM E1921) experimentally assesses a materials temperature-dependent fracture toughness, predominantly for quasi-static testing conditions. The treatment of elevated loading rates is described by the annex A1 of ASTM E1921 and A14 of ASTM E1820. This paper presents results of the evaluation of a large and standard-conforming database in order to verify the procedures recommended by the standard for elevated loading rates. Testing involved C(T)- and SEN(B)-specimens of the RPV-steel 22NiMoCr3-7 (A508 Grade 2) for loading rates of 100 MPa√m/s ≤ K̇ ≤ 104 MPa√m/s in the ductile to brittle transition region. While valid T0-values were found, single-temperature T0-values were observed to differ more than expected from multi-temperature T0-values, which cannot be explained by the Master Curve uncertainty. The shape and underlying distribution of the Master Curve show deviations with increased loading rate. The shape factor p is optimized with respect to the individual data, and it increases with K̇, but deviations are not completely overcome. This can be linked to a change in distribution, which was demonstrated by an optimization of minimum fracture toughness Kmin, which increases with temperature. It is argued that the cause for the observations is linked to both heating processes and local crack arrest that severely influence macroscopic fracture behavior. Also, an individual adjustment of p or Kmin is not helpful due to the material-dependency in practice. It is recommended that fracture mechanics testing at elevated loading rates is performed close to or below T0 in order to minimize the influence of dynamic loading conditions on the assessment.