Published February 2018 | Version v1
Journal article

Effect of Ti addition to Cu-Si alloy on the boron distribution in various phases

  • 1. Department of Materials Science and Engineering, University of Toronto, 184 College St., Toronto, ON, M5S 3E4 (Canada)
  • 2. Fujian Key Laboratory of Advanced Materials, College of Materials, Xiamen University, Xiamen, 361005 (China)
  • 3. Department of Pharmacy, Zhongshan Hospital, Xiamen University, Xiamen, 361004 (China)

Description

Highlights: • Redistribution of B was achieved by Si-Cu-Ti solvent refining. • Effect of Ti content on the segregation behavior of B was studied. • A removal efficiency of 85% of B in the solvent-refined Si was confirmed. • The thermodynamics of Ti in the Cu-Si-B melt was quantified. In this study, titanium was introduced to a Cu-Si alloy as an impurity getter to redistribute boron. A small amount of Ti was melted with Cu-Si alloy, followed by cooling of the alloy to precipitate purified Si crystals which were later separated through multi-step leaching. The effects of Ti content on the distribution of various elements in different phases and microstructure of the solidified alloy were investigated. It was found that Ti in Cu-Si alloy facilitates boron removal by several mechanisms including formation of TiB2 and decreasing the segregation coefficient of B between Si and Cu-Si. Addition of Ti to a Cu-50 wt%Si alloy, compared to silicon metal, showed a significant increase in B removal. An increase in Ti in the range of 1–5% increased B removal, reaching ∼85% at 5% Ti addition. Ti in excess of that required to form TiB2 reacts with Si to generate TiSi2, which collects impurities such as P and Al.

Availability note (English)

Available from http://dx.doi.org/10.1016/j.jallcom.2017.10.279

Additional details

Identifiers

DOI
10.1016/j.jallcom.2017.10.279;
PII
S0925838817337155;

Publishing Information

Journal Title
Journal of Alloys and Compounds
Journal Volume
734
Journal Page Range
p. 235-242
ISSN
0925-8388
CODEN
JALCEU

INIS

Optional Information

Copyright
Copyright (c) 2017 Elsevier B.V. All rights reserved.