4.6 Article

Preparation of Co-substituted MnZn ferrite fibers and their magnetic properties

Journal

MATERIALS CHEMISTRY AND PHYSICS
Volume 114, Issue 1, Pages 362-366

Publisher

ELSEVIER SCIENCE SA
DOI: 10.1016/j.matchemphys.2008.09.037

Keywords

Magnetic materials; Chemical synthesis; Magnetomenter; Magnetic properties

Funding

  1. National Nature Science Foundation of China [50674048]

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MnZn ferrite fibers are promising materials for technological applications. The Mn(0.4)Zn(0.6-x)Co(x)Fe(2)O(4) (x=0.0-0.4) ferrite fibers have been successfully prepared via the organic gel-thermal decomposition process using metal salts and citric acid. The structure, thermal decomposition process and morphologies of the gel precursors and fibers derived from thermal decomposition of these precursors were characterized by Fourier transform infrared spectroscopy (FTIR), thermo-gravimetric and differential scanning calorimetry (TG/DSC), X-ray diffraction (XRD), and scanning electron microscopy (SEM). The saturation magnetization and coercivity of the prepared fibers were measured using vibrating sample magnetometer (VSM). The gel formed at pH 5-6 exhibits a good spinnability. The prepared ferrite fibers having a hollow structure are featured with diameters of 0.5-5 mu m and aspect ratios up to 1 x 10(5). It is found that the Mn(0.4)Zn(0.6)Fe(2)O(4) fibers obtained at low calcination temperature (400 degrees C) show superparamagnetism due to grain size below the threshold value. With increasing calcination temperature and prolonging holding time, both the saturation magnetization and coercivity of these fibers increase with an increase in crystalline grain sizes and improvement of the crystallization. The substitution of Co for Zn has a remarkable influence on the magnetic properties of the MnZn ferrite fibers. The saturation magnetization and coercivity of the Mn(0.4)Zn(0.6-x)Co(x)Fe(2)O(4) ferrite fibers increase from 9.57 A m(2) kg(-1) and 2.74 kA m(-1) for x=0.0. to 22.31 A m(2) kg(-1) and 7.17 kA m(-1) for x=0.4, respectively. (c) 2008 Elsevier B-V. All rights reserved.

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