Thermal measurement of Ostwald ripening kinetics in partially crystallized mixtures

P. W. Voorhees*, M. E. Glicksman

*Corresponding author for this work

Research output: Contribution to journalArticle

15 Scopus citations

Abstract

Experiments were performed to measure the Ostwald ripening kinetics of partially crystallized solid-liquid mixtures. A precision thermometric system was constructed which was capable of measuring curvature dependent solid-liquid interfacial temperatures. Direct, in situ measurements of the interfacial temperatures of partially crystallized solid-liquid mixtures were then made over a range of volume fractions solid, f{hook}v (0.24 < f{hook}v < 0.87). Results show that power law coarsening kinetics were present, with a coarsening rate exponent, n, in the range 0.33 < n < 0.4 over all volume fractions studied. Theoretical modeling of the temperature of a thermal probe immersed in a solid-liquid mixture was undertaken to quantify the experimental approach. Theory shows that the thermometers employed in these experiments sensed a temperature reflecting the local distribution of curvature and not that representative of the average curvature of the two-phase coarsening medium. Since the theory employed here is based upon a solution to the diffusion equation, specific predictions can be made concerning the relationship of the mean temperature of a coarsening solid-liquid mixture to the mixture's interfacial morphology, as well as on experimental requirements needed to permit proper measurement of the mean temperature during coarsening.

Original languageEnglish (US)
Pages (from-to)599-615
Number of pages17
JournalJournal of Crystal Growth
Volume72
Issue number3
DOIs
StatePublished - Sep 1985

ASJC Scopus subject areas

  • Condensed Matter Physics
  • Inorganic Chemistry
  • Materials Chemistry

Fingerprint Dive into the research topics of 'Thermal measurement of Ostwald ripening kinetics in partially crystallized mixtures'. Together they form a unique fingerprint.

  • Cite this