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The microstructural evolution and thermal stability of nanocrystalline ball-milled Ni–15 at.% W powder

Published online by Cambridge University Press:  11 March 2013

Gayatri K. Rane
Affiliation:
Max Planck Institute for Intelligent Systems (formerly Max Planck Institute for Metals Research), 70569 Stuttgart, Germany
Daniel Apel
Affiliation:
Institute for Materials Science, University of Stuttgart, 70569 Stuttgart, Germany
Udo Welzel
Affiliation:
Max Planck Institute for Intelligent Systems (formerly Max Planck Institute for Metals Research), 70569 Stuttgart, Germany
Eric Jan Mittemeijer*
Affiliation:
Max Planck Institute for Intelligent Systems (formerly Max Planck Institute for Metals Research), 70569 Stuttgart, Germany; and Institute for Materials Science, University of Stuttgart, 70569 Stuttgart, Germany
*
a)Address all correspondence to this author. e-mail: [email protected]
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Abstract

A mixture of pure Ni powder and pure W powder with a nominal composition Ni–15 at.% W was subjected to ball milling in a planetary mill and in a shaker mill. The microstructural evolution upon milling and upon subsequent annealing in the temperature range from 25 to 800 °C was investigated using ex situ and in situ x-ray diffraction integral breadth (single-line and Williamson–Hall) methods and whole powder pattern modeling as well as scanning electron microscopy, transmission electron microscopy, and differential scanning calorimetry. A nanocrystalline Ni(W) solid solution phase develops upon ball milling, with a higher W content by milling in the shaker mill as compared to the planetary mill. Grain coarsening studies indicated a very high stability of the nanocrystalline state, up to almost about 500 °C. Results of annealing at higher temperatures showed that, while the dissolved W content increased in the Ni matrix, a high stability against grain coarsening occurs, which can be ascribed to the presence of (segregated) W atoms at the grain boundaries.

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Articles
Copyright
Copyright © Materials Research Society 2013

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References

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