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Cláudia Sofia de Andrade Redondo Murilhas Buchheim ...

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Results and Discussion<br />

milled with stearic acid is influenced by the mixing with the SiC<br />

nanoparticles and from the reaction of the stearic acid during milling.<br />

The hardness increases with the input energy. The influence of different<br />

processing parameters was studied for milling with the addition of 0.5<br />

Wt. % of stearic acid as the process control agent. All parameters<br />

studied in this work as speed, time of milling, mass of balls and<br />

pow<strong>de</strong>rs, have been assumed and experimented according the<br />

experience and studies already done in this area. A pronounced<br />

<strong>de</strong>crease in energy transfer from the balls to the pow<strong>de</strong>r is done with an<br />

increasing number of balls, when the milling is performed at low vial<br />

filling levels. Our experiments have been done always with the same<br />

balls and its amount, 100 g, and diameter, 10mm. Increasing the time<br />

milling, and using 1 Vol. % stearic acid, we observed that the material<br />

gets more homogeneous.<br />

Stearic acid is ad<strong>de</strong>d to the pow<strong>de</strong>r as a milling additive. It prevents the<br />

pow<strong>de</strong>r from sticking to the balls and the interior of the processing<br />

chamber. It has been reported that this addition helps reduce the size of<br />

the pow<strong>de</strong>r, speeding up the milling process. In these experiments it is<br />

observed that the yield stress increases upon increasing the acid<br />

concentration, when all other parameters are kept constant. This effect<br />

is <strong>de</strong>monstrated in Figure 26 by comparing the curves corresponding to<br />

materials 5 compared with the increase corresponding to material 3<br />

relative to material 2, which is a factor of 1.49. The <strong>de</strong>pen<strong>de</strong>nce of<br />

mechanical parameters on the SiC volume fraction is non-linear, as also<br />

observed in Poirier et al. 2010 [56].<br />

52

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