Activity Measurement Of The Constituents In Molten Sn-Ag-In And Sn-Zn-Mg Ternary Lead Free Solder Alloys By Mass Spectrometry

The Minerals, Metals and Materials Society
Takahiro Miki
Organization:
The Minerals, Metals and Materials Society
Pages:
11
File Size:
383 KB
Publication Date:
Jan 1, 2003

Abstract

Soldering material widely used is Sn-Pb alloy, which have low melting point and excellent electrical, strength properties and wettability. However, Pb is one of the toxic elements, which is undesirable due to environmental and safety reasons, thus Pb-free alternative alloy is preferred for new soldering material. Sn-Ag and Sn-Zn based alloys have been viewed as very promising candidates, among many potential substitutes. Addition of third element to these alloys will decrease melting point of the alloys. Hence, Sn-Ag-In and Sn-Zn-Mg alloys are expected to be suitable for replacing Sn-Pb solder alloy. In order to design new Pb-free soldering materials, it is crucial to understand precise thermodynamic properties and phase diagrams of alloy systems. In the present work, ion current ratios of Ag to In and Mg to Zn were measured for Sn-Ag-In and Sn-Zn-Mg alloys by mass spectrometry, respectively. Also, the authors reviewed the thermodynamic properties of terminal binary alloys determined by other researchers and evaluated a thermodynamic functions to express the excess Gibbs free energy of each binary alloy. Thermodynamic functions to express the excess Gibbs free energy of liquid Sn-Ag-In and Sn-Zn-Mg ternary alloys were determined, utilizing the assessed Gibbs free energy of terminal binary alloys with the measured ion current ratios using mass spectrometer.
Citation

APA: Takahiro Miki  (2003)  Activity Measurement Of The Constituents In Molten Sn-Ag-In And Sn-Zn-Mg Ternary Lead Free Solder Alloys By Mass Spectrometry

MLA: Takahiro Miki Activity Measurement Of The Constituents In Molten Sn-Ag-In And Sn-Zn-Mg Ternary Lead Free Solder Alloys By Mass Spectrometry . The Minerals, Metals and Materials Society, 2003.

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