Defects structure characterization of NiMnGa alloys by PALS

16th International Conference on Positron Annihilation (ICPA) Univ Bristol, H H Wills Phys Lab, Bristol, ENGLAND AUG 19-24, 2012 Edited by:Alam, A; Coleman, P; Dugdale, S; Roussenova, M

The mechanism of PEO process on Al–Si alloys with the bulk primary silicon

This study focuses on mechanism of ceramic coating on Al-Si alloys with bulk primary Si using plasma electrolytic oxidation (PEO) technology. Al-Si alloys with 27-32% Si in weight were used as substrates. The morphologies, composition and microstructure of PEO coatings were investigated by scanning electron microscopy (SEM) with energy dispersive X-ray system (EDX). Results showed that the PEO process had four different stages. The effect of bulk Si is greatly on the morphology and composition of coatings at first three stages. Anodic oxide films formed on Al and Si phases, respectively. When the voltage exceeded 40 V, glow appeared and concentrated on the localized zone of interface of Al and Si phase. Al-Si-O compounds formed and covered on the dendrite Si phase surface, and the coating on bulk Si, which was silicon oxide, was rougher than that on other phase. If the treatment time was long enough, the coatings with uniform surface morphologies and elements distribution will be obtained but the microstructure of inner layer is looser due to the bulk Si.

Aluminium in Fisch und Fischereierzeugnissen

Recent reports associating aluminium with several skeletal (osteomalacia) and neurological disorders (encephalopathy and Alzheimer’s disease) in humans suggest that exposure to aluminium may pose a hazard to health. This requires the examination of aluminiumcontent in different foodstuffs. Therefore, an analytical method for the determination of aluminium in fish and fishery products, especially in fishery products packaged in aluminium cans, was developed using graphite furnace atomic absorption spectrometry. Fillets of lean and fatty fish showed aluminium levels lower than 1mg/kg wet weight, muscle of crustacean, molluscan and shellfish had apparently higher aluminium levels (up to 20 mg/kg wet weight). The aluminium content in some aluminum-canned herring was much higher than the content found in herring caught in the North Sea. These results indicate that aluminium is taken up by the herring fillets in aluminium cans, presumably through the slight and slow dissolution of aluminium from the can wall, due to some defects in the protective lacquer layer. A comparison of the aluminium levels measured in canned herring with the average aluminium-intake (normally between 3 and 5 mg/day) or with the provisional tolerable daily intake of 1mg/kg body weight per day (WHO 1989) indicated, that the aluminium content of the edible part of aquatic food does not play a significant role. High consumption of fish fillets does not pose any health risk.