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Title: Influence of composition and heat treatment on damping and magnetostrictive properties of Fe–18%(Ga + Al) alloys

Journal Article · · Acta Materialia
 [1];  [1];  [1];  [2];  [2];  [3];  [4]
  1. National Univ. of Science and Technology MISIS, Moscow (Russia)
  2. Univ. of Science and Technology Beijing, Beijing (P.R. China)
  3. Univ. de les Illes Balears, Palma de Mallorca (Spain)
  4. Ames Lab., Ames, IA (United States); Iowa State Univ., Ames, IA (United States)

The structure, magnetostriction and damping properties of Fe82Ga(18–x)Alx (x = 0, 5, 8, 12) alloys were analyzed. The anelastic response of Fe–18(Ga + Al) alloys was studied as a function of temperature (from 0 to 600 °C), frequency (from 0.01 to 200 Hz) and amplitude (from 0.0004% to 0.2%) of forced vibrations. The origin of the relatively high damping capacity of Fe–Ga–Al alloy at room temperature was determined by applying a magnetic field and different heat treatment regimes. The substitution of Ga by Al in Fe–18% Ga alloys was found to decrease magnetostriction and damping. The heat treatment of alloys influences the damping capacity of alloys more than variations of their chemical compositions. Thermally activated frequency and temperature-dependent anelastic effects in Fe–Ga–Al alloys were analyzed and the corresponding activation parameters for relaxation processes were evaluated. Internal friction effects caused by structural transformations were recorded and were found to be consistent with the A2 → D03 → L12 reaction. Thus, the physical mechanisms for all anelastic effects are discussed.

Research Organization:
Ames Lab., Ames, IA (United States)
Sponsoring Organization:
USDOE
Grant/Contract Number:
AC02-07CH11358
OSTI ID:
1227144
Alternate ID(s):
OSTI ID: 1495887
Report Number(s):
IS-J-8727; PII: S1359645414004005
Journal Information:
Acta Materialia, Vol. 78, Issue C; ISSN 1359-6454
Publisher:
ElsevierCopyright Statement
Country of Publication:
United States
Language:
English
Citation Metrics:
Cited by: 41 works
Citation information provided by
Web of Science