Thermodynamics and surface properties of liquid Bi–In alloys

The mixing behaviour of liquid Bi–In alloys has been described in terms of energetics and structure through the study of their thermodynamic, surface and structural properties by using the Complex Formation Model (CFM) in the weak interaction approximation and by postulating BiIn-chemical complexes as energetically favoured. The new Bi, In and Bi–In surface tension experimental data set, obtained by the large drop method in the temperature range 553–873 K, has been analysed in the framework of the CFM and compared with the calculated values as well as with corresponding literature data. The structural characteristics of Bi–In melts are described by the two microscopic functions, i.e. the concentration fluctuations in the long-wavelength limit and the Warren–Cowley short-range order parameter.