Preparation of Mn2AlB2 Material via Thermal Explosion
Preparation of Mn2AlB2 Material via Thermal Explosion
复制标题
热爆炸制备Mn2AlB2材料
DOI：
10.3103/s1067821222040022
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发表时间：
2022-08
影响因子：
0.8
通讯作者：
Li Yang
中科院分区：
文献类型：
--
作者：
Baoyan Liang;D;an Zhu;Qi Zhang;Xiaochen Feng;Yanli Zhang;Wangxi Zhang;Jizhou Zhang;Li Yang
以Mn/Al/B混合粉末为原料，在管式炉中进行热爆炸反应，在较低温度下快速制备高含量的Mn2AlB2陶瓷。系统研究了原料配比、原料粒度、氯化钠添加剂对Mn2AlB2合成的影响。提出了Mn2Alb2的形成机理。预热温度在686.9℃左右时发生热爆反应，合成了以MnB、Al和Mn2AlB2为主相的材料。得到了少量的Mn2B和AlMnx。增加Al含量或细化原料中的Mn、B尺寸，可显著降低产品中MnB等杂质的含量，从而促进Mn2AlB2的合成。热爆产物呈多孔状，烧结度较弱。获得了较多的板条状Mn2Alb2颗粒，其尺寸约为4μm。提出了热爆合成Mn2Alb2的反应机理。
Abstract Mn/Al/B mixed powders were used as raw material for the thermal explosion reaction in a tubular furnace to rapidly prepare Mn 2 AlB 2 ceramics with high content at low temperature. The effects of raw material ratio, raw material particle size, and NaCl additives on the synthesis of Mn 2 AlB 2 were studied systematically. The formation mechanism of Mn 2 AlB 2 was proposed. The thermal explosion reaction was induced when the preheating temperature was approximately 686.9°C. The materials with MnB, Al, and Mn 2 AlB 2 were synthesized as main phases. Mn 2 B and AlMn x were obtained in small amounts. Increasing the content of Al or refining the Mn and B size in the raw material reduced the content of MnB and other impurities in the product significantly, thereby promoting the synthesis of Mn 2 AlB 2 . The thermal explosion products were porous, and the sintering degree was weak. Many lathed Mn 2 AlB 2 grains with an approximate size of 4 μm were obtained. A mechanism for the thermal explosion synthesis of Mn 2 AlB 2 was proposed.
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DOI：
10.1007/s11661-014-2196-2
发表时间：
2014-01
期刊：
Metallurgical and Materials Transactions A
影响因子：
--
作者：
F. Yen;K. Hwang;Shyi-Kaan Wu
通讯作者：
F. Yen;K. Hwang;Shyi-Kaan Wu
影响因子：
5.7
作者：
Y. Khoptiar;I. Gotman
通讯作者：
Y. Khoptiar;I. Gotman
影响因子：
15
作者：
Tan, Xiaoyan;Chai, Ping;Shatruk, Michael
通讯作者：
Shatruk, Michael
DOI：
10.1361/105497199770335938
发表时间：
1999-02-01
期刊：
JOURNAL OF PHASE EQUILIBRIA
影响因子：
--
作者：
Liu, XJ;Ohnuma, I;Ishida, K
通讯作者：
Ishida, K
影响因子：
3.2
作者：
Verger, L.;Kota, S.;Barsoum, M. W.
通讯作者：
Barsoum, M. W.