Abstract
The nanoindentation technique has recently been utilized for quantitative evaluation of the mechanical properties of molecular materials successfully, including their temperature (T) dependence. In this paper, we examine how the mechanical anisotropy varies with T in saccharin and L-alanine single crystals. Our results show that elastic modulus (E) decreases linearly in all the cases examined, with the T-dependence of E being anisotropic. Correspondence between directional dependence of the slopes of the E vs. T plots and the linear thermal expansion coefficients was found. The T-dependence of hardness (H), on the other hand, was found to be nonlinear and significant when (100) of saccharin and (001) of L-alanine are indented. While the anisotropies in E and H of saccharin and E of L-alanine enhance with T, the anisotropy in H of L-alanine was found to reduce with T. Possible mechanistic origins of these variations are discussed.