Phase growth and microstructure modifications induced by annealing in highly textured superconducting Bi-2212 thin rods

2000 ◽  
Vol 15 (3) ◽  
pp. 614-620 ◽  
Author(s):  
M. Mora ◽  
E. Martínez ◽  
J. C. Díez ◽  
L. A. Angurel ◽  
G. F. de la Fuente
Keyword(s):  
Physical Properties ◽  
Directional Solidification ◽  
Annealing Time ◽  
Diffusion Processes ◽  
Heat Treatments ◽  
Phase Content ◽  
Phase Growth

Bi-2212 cylindrical rods were obtained using a laser-induced directional solidification system. Although as-grown Bi-2212 samples are well textured, they do not exhibit superconducting behavior and, as a result, need further heat treatments. The modifications taking place during annealing were analyzed in the present work, in particular with respect to the evolution of the microstructure with the annealing time and the phase content. Diffusion processes in which the Bi-2212 phase grows along the thickness of the platelets take place during annealing. The presented results show that the physical properties of these samples improve during the initial approximately 60 h of annealing and that they remain constant thereafter.

The Effect of Simulated Repair Heat Treatments on the Physical Properties of High Strength Steels

1991 ◽  
Author(s):  
Robin Stevenson ◽  
Earl G. Brewer ◽  
Kraig Malstrom ◽  
H. Daniel Pursel
Keyword(s):  
Physical Properties ◽  
High Strength Steels ◽  
High Strength ◽  
Heat Treatments

scholarly journals Mechanical properties of oats and oat products

2008 ◽  
Vol 13 (1-2) ◽  
pp. 113 ◽  
Author(s):  
F. K. GATES ◽  
B. DOBRASZCZYK
Keyword(s):  
Mechanical Properties ◽  
Chemical Composition ◽  
Physical Properties ◽  
Product Quality ◽  
Food Processing ◽  
Food Products ◽  
Heat Treatments ◽  
Influence Of Water ◽  
History Of ◽  
Quality Water

The aim of this review is to illustrate how physical properties are important to food processing and quality. Three food products, flakes, porridge and bread, in addition to oat groats are used to show the influence of water and heat-treatments on the mechanical properties. The hydrothermal history of ingredients is shown to affect product quality. Water acts as a plasticiser and solvent in these foods, whilst heat modifies the conformation and interactions of macromolecular components. Structure as well as chemical composition is shown to govern texture.;

Tellurium and Palladium Diffusion in the German Waste Glass Vg 98/12 Measured with the Rbs Method

1991 ◽  
Vol 257 ◽  
Author(s):  
M. Yamashita ◽  
Hj. Matzke ◽  
G. Linker
Keyword(s):  
Basic Property ◽  
Annealing Time ◽  
Diffusion Coefficients ◽  
Heat Treatments ◽  
Rutherford Backscattering ◽  
Waste Glass ◽  
Surface Evaporation ◽  
Limited Solubility

ABSTRACTThe diffusion of Te and Pd was measured in the German waste glass VG 98/012 usingion implantation to introduce these elements, and the Rutherford backscattering (RBS) method to measure their diffusion. Both elements tend to precipitate during manufacture ofnuclear waste glasses, and the Te-content of the precipitates depends on the annealing time. Diffusion of these elements is a basic property of the separation phenomenon. Diffusion of both elements was found to be very slow. Te-diffusion coefficients were in the range of 10-17 to 10-15 cm2s-1 between 540 and 590 αC. Surface evaporation of Te was observed at all heat treatments. Pd diffusion was not observed in this study, most likely due to limited solubility of Pd and formation of metal precipitates.

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