ADVERTISMENT
 
 
22 Nov 2009

A Troublesome Theory in Materials Science

- 10 Aug 2004
By Patrick L Barry and Dr Tony Phillips   
Page 2 of 3

The Lifshitz-Slyozov-Wagner (LSW) theory predicts the rate of coarsening in alloys. What's wrong with the theory? Strictly speaking, nothing. It's the way engineers have been using it that's wrong. The equations of LSW describe how fast materials will coarsen if you let them sit for an infinite amount of time. Forever. Most engineers can't wait that long, so they've assumed that the theory also works for shorter times - like hours and days.

image
more

Solid tin particles coarsen within a liquid mixture of tin and lead over a 24-hour period. Snapshots of three different samples were combined to create this time series.

Testing this assumption was one of the goals of the Coarsening in Solid-Liquid Mixtures (CSLM) experiment, which flew onboard the space shuttle in 1997.

"The first shuttle experiments worked just as we'd hoped," recalls principal investigator Peter Voorhees, professor of materials science at Northwestern University near Chicago, Illinois. "But when we looked at the sizes of the grains, they were larger on average than the theory would predict."

Something was amiss.

Scientists had never been able to fully test the predictions of LSW in a liquid mixture because gravity always interfered with the most ideal experiments. To mirror the assumptions of the theory, an experiment would need to have solid, microscopic grains scattered evenly within a liquid. If you try this on the ground, the solid particles will quickly settle out of the liquid and accumulate at the top or bottom of the container, ruining the experiment.

image
Image courtesy NASA Glenn Research Center

Gravity causes the tin particles to quickly sediment to the top of the chamber during ground experiments (right). For the same experiment run in orbit, the particles remain evenly dispersed (left).

"In space, the solid particles stay evenly dispersed for hours or even days, so we can compare the results directly with the theory," Voorhees says.

 
Have your say
 
A Sephardic Jewish entrepreneur named Isaac Carasso industrialized the production of yoghurt. In 1919, Carasso, who was from Salonika, started a small yoghurt business in Barcelona and named the business Danone ("little Daniel") after his son. The brand later expanded to the United States under an Americanised version of the name: Dannon.
Posted by: guest - 2009-05-20 - 09:55 GMT

Post new comment
Please copy the 5 symbols from this security code image into the box below to submit comment.

I agree to terms and conditions       
 
FirstScience.com

About | Privacy policy | Terms & conditions
© 1995-2009 All rights reserved

Latest News
> Find 1000s more science gadgets & gizmos