Liquid phase assisted high pressure sintering of dense TiC nanoceramics

2018 ◽  
Vol 44 (15) ◽  
pp. 17972-17977 ◽  
Author(s):  
Lixin Liu ◽  
Bing Wang ◽  
Xuhai Li ◽  
Qiang He ◽  
Liang Xu ◽  
...  
2006 ◽  
Vol 518 ◽  
pp. 189-194 ◽  
Author(s):  
A. Bykov ◽  
G. Oleynik ◽  
A. Ragulya ◽  
I. Timofeeva ◽  
L. Klochkov ◽  
...  

The high pressure sintering process of nanocrystalline diamond powder was studied. The influence of the liquid phase on the base of boron oxide was analyzed. The mechanism of cooperative-diffusive coalescence, which acts during sintering of ultradisperse diamond powders, is proposed.


Author(s):  
E. F. Koch

Because of the extremely rigid lattice structure of diamond, generating new dislocations or moving existing dislocations in diamond by applying mechanical stress at ambient temperature is very difficult. Analysis of portions of diamonds deformed under bending stress at elevated temperature has shown that diamond deforms plastically under suitable conditions and that its primary slip systems are on the ﹛111﹜ planes. Plastic deformation in diamond is more commonly observed during the high temperature - high pressure sintering process used to make diamond compacts. The pressure and temperature conditions in the sintering presses are sufficiently high that many diamond grains in the sintered compact show deformed microtructures.In this report commercially available polycrystalline diamond discs for rock cutting applications were analyzed to study the deformation substructures in the diamond grains using transmission electron microscopy. An individual diamond particle can be plastically deformed in a high pressure apparatus at high temperature, but it is nearly impossible to prepare such a particle for TEM observation, since any medium in which the diamond is mounted wears away faster than the diamond during ion milling and the diamond is lost.


2018 ◽  
Vol 101 (9) ◽  
pp. 3917-3923 ◽  
Author(s):  
Martin B. Østergaard ◽  
Rasmus R. Petersen ◽  
Jakob König ◽  
Michal Bockowski ◽  
Yuanzheng Yue

1993 ◽  
Vol 48 (6) ◽  
pp. 3591-3599 ◽  
Author(s):  
M. van Thiel ◽  
F. H. Ree

2015 ◽  
Vol 98 (12) ◽  
pp. 3782-3787 ◽  
Author(s):  
Bin Liang ◽  
Zhihua Yang ◽  
Jiancun Rao ◽  
Delong Cai ◽  
Xiaoming Duan ◽  
...  

2014 ◽  
Vol 27 (9) ◽  
pp. 095002 ◽  
Author(s):  
Sunseng Pyon ◽  
Yuji Tsuchiya ◽  
Hiroshi Inoue ◽  
Hideki Kajitani ◽  
Norikiyo Koizumi ◽  
...  

2001 ◽  
Vol 78 (19) ◽  
pp. 2914-2916 ◽  
Author(s):  
Y. Takano ◽  
H. Takeya ◽  
H. Fujii ◽  
H. Kumakura ◽  
T. Hatano ◽  
...  

2005 ◽  
Vol 40 (4) ◽  
pp. 701-707 ◽  
Author(s):  
Junmin Yan ◽  
Xianfeng Ma ◽  
Wei Zhao ◽  
Huaguo Tang ◽  
Changjun Zhu ◽  
...  

2021 ◽  
Vol 6 (5) ◽  
Author(s):  
Pawlicki LT

This article presents changes in the viscosity of olive oil during compression. The test was carried out indirectly by measuring the dependence of the resonance frequency of the piezoelectric immersed in olive oil on pressure. For this purpose, for successive pressures, the resonance curves were read and the values of the characteristic frequencies were determined. Viscosity changes were analysed and related to the compression and crystallization taking place in the tested substance. During this research, a phase transition from the liquid phase to the alpha crystalline phase was detected, during which the resonant frequency of the tested piezoelectric reached a minimum and the viscosity related to this frequency reached a maximum. The measurement method developed in this paper can be used to detect the phase transitions of oils subjected to pressure. This may find application in the oil production and high-pressure food preservation industries for which this knowledge is essential for the safe and trouble-free use of their machines.


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