Determination of the enthalpy of mixing through the microhardness of metal alloys
The article presents a method for determining the microhardness of metal alloys through the enthalpy of mixing, according to which it is not necessary to determine the correction factor. The aim of the work is to theoretically establish the relationship between microhardness and enthalpy of mixing for metal alloys. The conducted research was based on the theory of paired potentials. Metal alloys were considered as a crystalline system, the interaction of atoms within which occurs taking into account the presence of this system in a condensed state. Under the influence of the indenter, the atoms shifted from their equilibrium position and an imprint remained on the surface of the studied substance. Only a certain fraction of the bonds were destroyed, and part of the substance was displaced by the indenter. The size of the print is unlimited, and is equal to the size of an atom. As a result of external influences, the enthalpy in metal alloys changed. A ratio has been obtained that makes it possible to establish a relationship between microhardness and the concentration of metal alloy impurities and the enthalpy of mixing. But to determine this bond, it took a correction factor equal to the ratio of all bonds between the alloy atoms to the number of broken bonds. The technique involves considering the process of alloy formation through a change in its internal energy. In this case, the internal energy was changed by the amount of the mixing enthalpy. As a result, it became possible to theoretically determine the microhardness of an alloy of any composition, which made it possible to determine the enthalpy of mixing of solid solutions based on measuring their microhardness. The proposed method makes it possible to theoretically calculate the microhardness of alloys that have not yet been studied.
Authors: A. G. Nikiforov, N. I. Kosarev, E. V. Feskova
Direction: Physics
Keywords: metal alloys, paired potentials, internal energy, microhardness, enthalpy of mixing
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