The partial and integral enthalpies of mixing of liquid Fe-Mn alloys were measured as a function of the atomic fraction of iron (x) within the range of 0≤x≤0.45 at 1700±5 K, using a laboratory-built, high-temperature isoperibolic calorimeter. The minimum integral enthalphy of mixing at x=0.5 is about −820±45 J mol−1. The enthalpy of formation of solid γ-Fe-Mn alloys with 30.0, 40.0, 50.0, and 57.0 at. pct Mn was determined indirectly, using the same calorimeter, by dissolving these alloys in liquid aluminium at 1409±3 K, and the minimum value amounts to −1940±70 J mol−1 at x=0.5. The heat capacities of these alloys as well as the heat capacity of pure iron and α-Fe-Mn alloys with 0.95, 2.03, 2.73, and 4.30 at. pct Mn, were measured by a differential thermal analysis (DTA) technique and are described using a new analytical representation of the magnetic contribution. The composition dependencies of heat content, Curie and Neel temperatures, enthalpy of formation of α-Fe-Mn alloys, magnetic contribution to the enthalpy of pure Fe and its change due to the addition of Mn, as well as the change of enthalpy upon the γ → α transformation, were deduced from the experimental data. The results obtained were compared with experimental information available in the literature.
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