Why do Poissons ratio differ between different alloys?

[TobiasL]

According to table values there is a slight difference in Poissons ration between different low alloy steels.

Why is that? In the elastic region I would have guessed that there was only a change in atomic distance during strain. Acocording to my thinking low alloy steels have the same kind of atomic bonds, thus having the same Youngs modulus and Poissons ratio.

My question is: what mecanisms/properties of the material determines the Poissons ratio?

Is it possible to "control" the Poissons ration in steel during production?

 

[Valerie Park]

The Poisson's ratio of a material is determined by its elastic properties, which in turn depend on the microstructure and mechanical properties of the material. The Poisson's ratio of a material is related to the Young's modulus, shear modulus, and bulk modulus. In low alloy steels, the microstructure and mechanical properties can vary due to differences in chemical composition, processing temperature, and other factors. This can affect the Poisson's ratio of the material, leading to slight variations in the values between different low alloy steels. It is possible to control the Poisson's ratio of steel during production. This can be done by changing the chemical composition or by manipulating the processing parameters such as heat treatment, cold working, and annealing. Additionally, the addition of certain alloying elements can also affect the Poisson's ratio of steel.