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Information × Registration Number 0210U000726, 0107U011804 , R & D reports Title Development of the model of synthetic diamonds thermal strength popup.stage_title Head Maystrenko Anatoliy, Доктор технічних наук Registration Date 17-03-2010 Organization V.Bakul Institute for Superhard Materials popup.description2 For the first time the experimental technique of registration of acoustic emission in the course of heating up of grain of synthetic diamond, with which use certain temperatures at which there is a spall fracture of grains of diamond is developed. For the first time the effect of a spall fracture of synthetic diamonds at a stage of refrigeration which is defined by process recatalis of diamond on boundary of contact to metal-solvent inclussion is determined. For the first time it is defined, that magnitude decreese of strength influences of hardening on thermal stability of synthetic diamonds is defined by magnitude of a proportional difference of factors of thermal expantion of diamond and metal-solvent. So under a condition (Аmet - Adiam)/Adiam it is less than 2,5 decreese strength of diamonds owing to heating up it is not observed. For the first time the singular sample piece of shattering of synthetic grain of diamond with metal plugging - solvent is developed at thermal loading. The executed settlement estimation of magnitudes of temperatures which grains of synthetic diamonds with pluggings lead to a spall fracture. The settlement estimation of residual strength of grains of diamond with metal plugging - solvent of the different size is spent at heating up. The numerical estimation of residual strength of grain of diamond with flaws of the different sizes which arise in it owing to heat and in a wide range of change of factors of thermal spreading of metal-solvent is executed. Results of calculations well correlate with experiment data. Magnitude of external (hydrostatic) pressure (0,3 GPa) on grain with metal plugging - solvent, sufficient for compensation of internal temperature stresses in diamond belong inclusion at which grain at heating up to temperature 1000С does not lose strength. Product Description popup.authors Александрова Людмила Іванівна Богатирева Галина Павлівна Бологова Лариса Михайлівна Боримський Олександр Іванович Девін Леонід Миколайович Кущ Володимир Іванович Левін Михайло Давидович Подоба Ярослав Олексанрович Сулима Олександр Григорович Ткач Василь Миколайович Щербаков Олександр Володимирович popup.nrat_date 2020-04-02 Close