S. Bouaricha et al., Hydriding behavior of Mg-Al and leached Mg-Al compounds prepared by high-energy ball-milling, J ALLOY COM, 297(1-2), 2000, pp. 282-293
The structure and hydrogen absorption properties of Mg:Al alloys prepared b
y high-energy ball milling were studied over the whole compositional range.
These materials were prepared in their as-milled and Al-leached forms. The
latter are obtained from the former materials by leaching out Al in a 1 N
NaOH solution. The structure of the various alloys was determined by X-ray
diffraction. The structure of the material in the hydrided state was also d
etermined in some cases. In the as-milled state, hcp Mg(Al) with a small pr
oportion of Mg17Al12 and fcc Al(Mg) are formed at Mg:Al (90: 10) and (20:80
) compositions, respectively. At intermediate (58:42) and (37:63) compositi
ons, the intermetallic Mg17Al12 and Mg3Al2 phases are formed, respectively.
Following leaching, the Al content of Mg:Al (90:10) and (20:80) varies fro
m 10.4 and 77.0 to 3.0 and 51.0 at.%, respectively. In both cases, noticeab
le change in the XRD pattern confirms that bulk dissolution of Al has been
achieved. There is a two-fold increase in the specific surface area of Mg:A
l (90:10) following leaching of Al. In the case of Mg:Al with intermediate
compositions, dissolution of Al, if any, does not lead to discernable modif
ication in the structure of the material. The measured hydrogen capacity of
the as milled material decreases with Al content, from H/M=1.74 for pure u
n-milled Mg, to 1.38 for Mg:Al (90:10), and then to 1.05 for Mg:Al:Al (75:2
5). In each case, there is a further 10-15% decline of the hydrogen absorpt
ion capacity after leaching. In the case of Mg:Al (58:42), which basically
only contains a nanocrystalline Mg17Al12 intermetallic phase, hydriding lea
ds to the formation of MgH2 and Al. This reaction is totally reversible and
Mg17Al12 is recovered upon de-hydriding. In each case, there is an increas
e in the kinetics of hydrogen absorption and desorption following Al leachi
ng. (C) 2000 Elsevier Science S.A. All rights reserved.