Published July 1, 2016
| Version v1
Journal article
Auger electron spectroscopy analysis of grain boundary microchemistry in an Al–Cu–Li alloy
- 1. Department of Materials Science and Engineering, Monash University, Clayton, VIC (Australia)
- 2. Surface Science Western, University of Western Ontario, London, ON (Canada)
Description
In situ impact fracture combined with Auger electron spectroscopy (AES) was employed to determine grain boundary (GB) microchemistry, namely lithium (Li) concentration, for an Al–Cu–Li alloy. The Li/Al ratio of GBs in the naturally aged condition was revealed to be significantly higher than in the overaged condition (or in the bulk alloy). GB fracture surfaces for the naturally aged alloy were depleted in Cu, whereas in the overaged condition the GB fracture surfaces were depleted in Li and enriched in Cu relative to the bulk composition. These findings are discussed in the context of intergranular corrosion and the precipitation sequence in Al–Cu–Li alloys.
Availability note (English)
Available from http://dx.doi.org/10.1016/j.scriptamat.2016.03.021Additional details
Identifiers
- DOI
- 10.1016/j.scriptamat.2016.03.021;
- PII
- S1359-6462(16)30096-3;
Publishing Information
- Journal Title
- Scripta Materialia
- Journal Volume
- 119
- Journal Page Range
- p. 17-20
- ISSN
- 1359-6462
- CODEN
- SCMAF7
INIS
- Country of Publication
- United Kingdom
- Country of Input or Organization
- International Atomic Energy Agency (IAEA)
- INIS RN
- 48012777
- Subject category
- S36: MATERIALS SCIENCE;
- Descriptors DEI
- ALUMINIUM BASE ALLOYS; AUGER ELECTRON SPECTROSCOPY; CONCENTRATION RATIO; COPPER ALLOYS; FRACTURES; GRAIN BOUNDARIES; INTERGRANULAR CORROSION; LITHIUM ALLOYS; PRECIPITATION; SEGREGATION; SURFACES; TRANSMISSION ELECTRON MICROSCOPY
- Descriptors DEC
- ALLOYS; ALUMINIUM ALLOYS; CHEMICAL REACTIONS; CORROSION; DIMENSIONLESS NUMBERS; ELECTRON MICROSCOPY; ELECTRON SPECTROSCOPY; FAILURES; MICROSCOPY; MICROSTRUCTURE; SEPARATION PROCESSES; SPECTROSCOPY; TRANSITION ELEMENT ALLOYS
Optional Information
- Copyright
- Copyright (c) 2016 Elsevier Science B.V., Amsterdam, The Netherlands, All rights reserved.