Competition between Surface Layering and Surface Phase Formation in Dilute Liquid Hg-Au Alloys

Journal of Physical Chemistry B

Volumn 103, Issue 45, 1999, Pages 9952-9959

  DiMasi, E ^a,c   Tostmann, H ^b   Ocko, B M ^c   Pershan, P S ^d   Deutsch, M ^e  

^a BROOKHAVEN NATIONAL LABORATORY   (United States)

^b HARVARD UNIVERSITY   (United States)

^c BAR ILAN UNIVERSITY   (Israel)

^d Brookhaven National University   (United States)

^e HARVARD UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001216595     PISSN: 15206106     EISSN: None     Source Type: Journal    
DOI: 10.1021/jp9921553     Document Type: Article

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36. The surface roughness in the step-type profile was especially low for the Hg 0.13 atom % Au sample supercooled to -67°C, the lowest temperature obtainable in our chamber. The 0.13 atom % Au alloy is the only one for which we observed deep supercooling: all other alloys investigated froze at temperatures close to the melting point of pure Hg, -38.9°C. We cannot tell whether the supercooling is particular to the 0.13 atom % Au composition or is due instead to an especially clean sample environment. It has been suggested before that supercooling at an ordered liquid metal surface may be enhanced due to the reduction of the difference in entropy between the liquid and solid phases relative to a disordered surface (ref 36). However, without more systematic studies of supercooled samples it does not seem worthwhile to try to interpret this observation.
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38. Grazing incidence diffraction measurements, which probe in-plane correlations of the first 50 Å at the surface, were performed for the Hg 0.13 atom % Au alloy at room temperature and at -20°C. No sharp peaks indicative of in-plane order at the surface were observed; the data contained only features characteristic of the bulk Hg structure factor.