Effects of pH and citric acid contents on characteristics of ester-derived BaFe12O19 powder

淡江大學機構典藏 > 工學院 > 化學工程與材料工程學系暨研究所 > 期刊論文 > Item 987654321/44156

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题名:	Effects of pH and citric acid contents on characteristics of ester-derived BaFe12O19 powder
作者:	余宣賦;Yu, Hsuan-fu;Huang, Kao-chao
贡献者:	淡江大學化學工程與材料工程學系
关键词:	Barium ferrite;Precursor method;Hard magnets;Magnetic properties;Ceramics
日期:	2003-04-01
上传时间:	2010-03-09 09:58:36 (UTC+8)
出版者:	Elsevier
摘要:	The single domain size of BaFe12O19 powder with crystallite sizes less than 200 nm was produced using a citric acid precursor method. Fe3+ and Ba2+, in a molar ratio of 12, were chelated by COOH− in an aqueous solution. After ethylene glycol additions, esterification, dehydration, and calcination led to the formation of ester-derived BaFe12O19 powder. High pH and/or high citric acid contents in the starting solution are required to complete chelate metallic ions in the solution and to form pure barium ferrite powder at 1073 K. Pure single magnetic domain BaFe12O19 particles of M(30 kOe)≈54 emu/g, Mr≈28 emu/g, and Hc≈3.7 kOe were produced using [citric acid]/[metallic ions]=1.5 and pH⩾7.
關聯:	Journal of magnetism and magnetic materials 260(3), pp.455-461
DOI:	10.1016/S0304-8853(02)01389-6
显示于类别:	[化學工程與材料工程學系暨研究所] 期刊論文

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