Author: L. V. Kamaeva, A. Yu. Korepanov, V. I. Ladyanov

Institute: Udmurt Federal Research Center of the Ural Branch of the Russian Academy of Sciences, Izhevsk, 426000, Udmurtia, Russia

The temperature change in viscosity is one of the key characteristics of quasicrystalline Al-Cu-Fe melts. Quasicrystals are a special type of structures that have amorphous and crystalline properties at the same time. Various chemical compositions, heat treatments and impurities can significantly affect their structure and properties.

The study of temperature changes in the viscosity of quasicrystalline Al-Cu-Fe melts is important for understanding their rheological properties. Rheology studies the deformation and flow of materials under mechanical stress, and viscosity is a key parameter for describing such processes.

It has been experimentally established that the temperature change in the viscosity of quasicrystal-forming Al-Cu-Fe melts is due to their structural features. In general, with increasing temperature the viscosity of such melts decreases. However, in specific cases, opposite effects may be observed, caused by changes in the ordering of the quasicrystalline structure.

The influence of composition and impurities on the temperature change in viscosity also requires detailed study. The addition of certain alloying elements such as zirconium, magnesium or nickel can significantly change the temperature dependence of viscosity patterns. This is due to the formation of additional phases in Al-Cu-Fe melts, such as interfacial compounds or structural defects.

Thus, the temperature change in the viscosity of quasicrystal-forming Al-Cu-Fe melts is a complex and multifaceted phenomenon that depends on many factors. Further research in this area will make it possible to more deeply understand the mechanisms of formation and behavior of quasicrystalline materials, which will open up new possibilities for their application in various fields of science and technology.

We use cookies in order to give you the best possible experience on our website. By continuing to use this site, you agree to our use of cookies.
Accept