恒定磁场对柠檬酸盐电解液中CoMo、CoRe和CoMoRe合金电沉积的影响

Yu. S. Yapontseva, V. N. Zaichenko, V. S. Kublanovsky, O. Yu. Gorobets, Yu. M. Troshchenkov, O. A. Vyshnevskyi
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引用次数: 0

摘要

摘要/ abstract摘要:研究了CoMo、CoRe二元合金和CoMoRe三元合金在柠檬酸盐(pH为3.5)电解液中静电场的存在和相对于工作电极表面的磁感应矢量方向的电沉积。结果表明,磁电解显著提高了所有合金的电流效率,特别是CoMoRe三元合金。模拟了在静磁场中反应过程中作用于液体和氢气气泡的力。结果表明,磁流体动力效应对流的产生既不是单一因素,也不是决定性因素。在气体演化强度较大的情况下,作用力的平衡随气泡的大小而变化:大气泡(约100 μm)以导流力和浮力为主,小气泡(小于1 μm)以磁梯度力为主。
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Effect of a Constant Magnetic Field on Electrodeposition of CoMo, CoRe, and CoMoRe Alloys from a Citrate Electrolyte

Abstract

Electrodeposition of CoMo and CoRe binary alloys and CoMoRe ternary alloys from a citrate electrolyte (pH 3.5) was studied depending on the presence of a magnetostatic field and the direction of the magnetic induction vector relative to the surface of the working electrode. It was shown that magnetoelectrolysis significantly increases the current efficiency of all investigated alloys, especially the CoMoRe ternary alloy. The forces acting in the liquid and on bubbles of hydrogen evolved during a reaction in a magnetostatic field were modeled. It was demonstrated that the generation of convective flows by magnetohydrodynamic effect is neither single, nor determining factor. In the case of intense gas evolution, the force balance varies depending on the size of the bubbles: the conduction force and the buoyancy force dominate for large bubbles (about 100 μm), whereas the magnetic gradient force is predominant for small bubbles (less than 1 μm).

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来源期刊
Surface Engineering and Applied Electrochemistry
Surface Engineering and Applied Electrochemistry Engineering-Industrial and Manufacturing Engineering
CiteScore
1.60
自引率
22.20%
发文量
54
期刊介绍: Surface Engineering and Applied Electrochemistry is a journal that publishes original and review articles on theory and applications of electroerosion and electrochemical methods for the treatment of materials; physical and chemical methods for the preparation of macro-, micro-, and nanomaterials and their properties; electrical processes in engineering, chemistry, and methods for the processing of biological products and food; and application electromagnetic fields in biological systems.
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