Structure and hardness of in situ synthesized nano-oxide strengthened CoCrFeNi high entropy alloy thin films

In this study, we report on face-centered cubic structured CoCrFeNi high-entropy alloy thin films with finely dispersed nano-oxide particles which are formed by internal oxidation. Analytical scanning transmission electron microscopy imaging found that the particles are Cr2O3. The oxide particles contribute to the hardening of the film increasing its hardness by 14% compared to that of the film without precipitates, through the Orowan-type strengthening mechanism. Our novel approach paves the way to design medium- and high-entropy alloys with high strength by making use of oxide phases

A review of wetting versus adsorption, complexions, and related phenomena: the rosetta stone of wetting

This paper reviews the fundamental concepts and the terminology of wetting. In particular, it focuses on high temperature wetting phenomena of primary interest to materials scientists. We have chosen to split this review into two sections: one related to macroscopic (continuum) definitions and the other to a microscopic (or atomistic) approach, where the role of chemistry and structure of interfaces and free surfaces on wetting phenomena are addressed. A great deal of attention has been placed on thermodynamics. This allows clarification of many important features, including the state of equilibrium between phases, the kinetics of equilibration, triple lines, hysteresis, adsorption (segregation) and the concept of complexions, intergranular films, prewetting, bulk phase transitions versus “interface transitions”, liquid versus solid wetting, and wetting versus dewetting.Seventh Framework Programme (European Commission) (Grant FP7-NMP-2009-CSA-23348-MACAN

Influence of step structure on preferred orientation relationships of Ag deposited on Ni(111)

Previous studies have shown that the orientation relationships which develop in hetero-epitaxy are strongly influenced by the alignment of steps in the deposit with the pre-existing steps of the substrate. In this paper we use a combination of experiments with computer simulations to identify the important influence of substrate step structure on the eventual orientation relationships that develop in the deposit. We have made use of Ag deposited on Ni as it has been used extensively as a model system for the study of hetero-epitaxy. This system displays a large lattice mismatch of 16%. It is shown that on any surface vicinal to Ni(111), which has two possible kinds of steps (A-steps with {100} ledges and B-steps with {111} ledges), a Ag deposit adopts a single orientation relationship because only A-steps remain stable in the presence of Ag.Comment: Acta Materialia, Elsevier, In pres

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western countries, the answer to these questions has been made through hygienisation, generalization of the use of starters, specialization of agriculture and use of long-distance transportation. This may have resulted in a loss in the taste and typicity of the products, in an extensive use of antibiotics and other chemicals and eventually, in a loss in the confidence of consumers to the products. The challenges awaiting fermentation in South-East Asia are thus to improve safety and quality in a sustainable system producing tasty and typical fermented products and valorising by-products. At the end of the “AsiFood Erasmus+ project” (www.asifood.org), the goal of this paper is to present and discuss these challenges as addressed by the Tropical Fermentation Network, a group of researchers from universities, research centers and companies in Asia and Europe. This paper presents current actions and prospects on hygienic, environmental, sensorial and nutritional qualities of traditional fermented food including screening of functional bacteria and starters, food safety strategies, research for new antimicrobial compounds, development of more sustainable fermentations and valorisation of by-products. A specificity of this network is also the multidisciplinary approach dealing with microbiology, food, chemical, sensorial, and genetic analyses, biotechnology, food supply chain, consumers and ethnology

Anisotropy of Segregation at Grain-Boundaries and Surfaces

The purpose of this article is to review analytical models of the anisotropy of segregation to grain boundaries (GBs) and surfaces, and to evaluate their predictions. A summary of Gibbsian interfacial thermodynamics is provided as an introduction to the topic. This is followed by a historical overview of previous analytical models. A recently developed model of the dependence of GB segregation on the five macroscopic parameters of GB orientation is outlined, and illustration of how this formulation reduces to the particular cases of segregation to simpler types of interfaces is provided. In addition, some specific aspects of interfacial segregation, which have either been problematic or have lacked satisfactory explanation, are addressed. These include (a) the relationship between the compositions on the two sides of a given GB; (b) the difficulty of meaningful definitions of segregation-free energy (and related thermodynamic quantities such as enthalpy and entropy); (c) the so-called compensation temperature, at which the anisotropy of interfacial segregation seems to vanish; (d) the relationship between surface and GB segregation; and finally (e) an attempt to determine whether segregation increases or decreases interfacial energy anisotropy, and the consequences thereof on the equilibrium crystal shape of alloys. Where possible, comparisons are made with the results of experiments or computer simulations. I

Interfaces between Pb grains and Cu surfaces

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