Length scale effect on the thermal stability of nanoscale Cu/Ag multilayers
Creators
Description
The annealing induced grain growth (GG) and heterogeneous interface evolution of Cu/Ag multilayers with individual layer thickness (h) varying from 5 to 50 nm were investigated by transmission electron microscopy (TEM). The results demonstrate that the thermal stability of Cu/Ag multilayers exhibits strong length scale dependence. For samples with h<20 nm, the heterogeneous interfaces completely disappear when the annealing temperature exceeds 200 °C. However, the temperature for stable layered structure can reach 300 °C as the h≥20 nm, where the interfaces remain remarkably intact. The existence of a large number of grain boundaries (GBs) decrease the stability of multilayers, while more heterogeneous interfaces contribute to resisting atomic diffusion, inhibiting GG. The equilibrium is achieved by a competitive process between GBs diffusion and heterogeneous interfaces resistance. Moreover, the formation of annealing twins in multilayer also significantly improve the microstructural stability.
Availability note (English)
Available from http://dx.doi.org/10.1016/j.msea.2017.01.048Additional details
Identifiers
- DOI
- 10.1016/j.msea.2017.01.048;
- PII
- S0921-5093(17)30057-6;
Publishing Information
- Journal Title
- Materials Science and Engineering. A, Structural Materials: Properties, Microstructure and Processing
- Journal Volume
- 686
- Journal Page Range
- p. 142-149
- ISSN
- 0921-5093
- CODEN
- MSAPE3
INIS
- Country of Publication
- Netherlands
- Country of Input or Organization
- International Atomic Energy Agency (IAEA)
- INIS RN
- 49036130
- Subject category
- S36: MATERIALS SCIENCE;
- Descriptors DEI
- ANNEALING; DIFFUSION; GRAIN BOUNDARIES; GRAIN GROWTH; INTERFACES; LAYERS; LENGTH; NANOSTRUCTURES; STABILITY; TEMPERATURE RANGE 0400-1000 K; THICKNESS; TRANSMISSION ELECTRON MICROSCOPY
- Descriptors DEC
- DIMENSIONS; ELECTRON MICROSCOPY; HEAT TREATMENTS; MICROSCOPY; MICROSTRUCTURE; TEMPERATURE RANGE
Optional Information
- Copyright
- Copyright (c) 2017 Elsevier Science B.V., Amsterdam, The Netherlands, All rights reserved.