Strengthened interfacial bonding and its effects on fracture mode of TaC ceramics with addition of B
Strengthened interfacial bonding and its effects on fracture mode of TaC ceramics with addition of B
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B添加强化TaC陶瓷界面结合及其对断裂模式的影响
DOI：
10.1016/j.jeurceramsoc.2019.12.013
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发表时间：
2020-04
影响因子：
5.7
通讯作者：
Yujin Wang
中科院分区：
文献类型：
--
作者：
Limeng Liu;Jozef Vleugels;Shuigen Huang;Jie Wei;Yujin Wang
采用热压法制备了B添加量为0 ~ 0.237 wt%的TaC陶瓷。研究了添加B对TaC陶瓷相组成、界面化学/结合和力学性能的影响。加入B后，O杂质的消除和B在晶界的偏聚被证实，同时TaC晶粒的结合强度增加，导致断裂模式从沿晶转变为穿晶，断裂韧性降低。添加过量的B导致TaC陶瓷中形成TaB 2和C。在此基础上，通过添加Si制备了TaC-TaB_2-SiC复合材料。TaC-TaB 2-SiC复合材料中TaB 2和TaC之间保持了共格结合，不同相热膨胀失配引起的残余应力提高了复合材料的弯曲强度和断裂韧性。
TaC ceramics with 0-0.237 wt% B addition were prepared by hot pressing. The effect of B addition on the phase constitution, interfacial chemistry/bonding and mechanical properties of the TaC ceramics were investigated. Upon B addition, the elimination of O impurity and segregation of B at grain boundaries were evidenced, accompanied by an increase in bonding strength of the TaC grains, to result in a fracture mode change from intergranular to transgranular and a reduced fracture toughness. Addition of excessive B resulted in the formation of TaB2and C within TaC ceramics. Further, TaC-TaB2-SiC composites were prepared by Si addition. Coherent bonding between TaB2and TaC was preserved in the TaC-TaB2-SiC composites, and residual stresses due to thermal expansion mismatch of the different phases increased flexural strength and fracture toughness of the composites.
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DOI：
10.1007/bf00796425
发表时间：
1974-05
期刊：
Soviet Powder Metallurgy and Metal Ceramics
影响因子：
--
作者：
S. A. Shvab;P. S. Kislyi
通讯作者：
S. A. Shvab;P. S. Kislyi
显微组织%20and%20机械%20性能%20of%20TaC%20陶瓷%20with%201-7.5%20mol%%20Si%20as%20烧结%20aid
影响因子：
3.9
作者：
Geng Guihong;Liu Limeng;Wang Yujin;Hai Wanxiu;Sun Wenzhou;Chen Yuhong;Wu Laner
通讯作者：
Wu Laner
硼添加对TaC陶瓷微观结构、力学性能及抗氧化性能的影响
影响因子：
5.2
作者：
Lu Zhuang;Liu Limeng;Geng Guihong;Laptev Alex;er M;Hou Zhaoping;Wang Yujin
通讯作者：
Wang Yujin
DOI：
10.1016/j.jeurceramsoc.2010.01.032
发表时间：
2010-08-01
影响因子：
5.7
作者：
Talmy, I. G.;Zaykoski, J. A.;Opeka, M. M.
通讯作者：
Opeka, M. M.
影响因子：
13.1
作者：
L. Silvestroni;L. Pienti;S. Guicciardi;D. Sciti
通讯作者：
L. Silvestroni;L. Pienti;S. Guicciardi;D. Sciti