4.7 Article

Effects of amount of benzyl ether and reaction time on the shape and magnetic properties of Fe3O4 nanocrystals

期刊

POWDER TECHNOLOGY
卷 319, 期 -, 页码 53-59

出版社

ELSEVIER SCIENCE BV
DOI: 10.1016/j.powtec.2017.06.042

关键词

Fe3O4; Nanocubes; Shape control; Structure; Magnetic properties

资金

  1. National Natural Science Foundation of China [61575080, 61405072, 21676115, 51609100, 21546013]
  2. Program for the development of Science and Technology of Jilin province [20150519024JH, 20150520015JH, 20160101287JC, 20140519003JH]
  3. Technology of Education Department of Jilin Province [JJKH20170374KJ]

向作者/读者索取更多资源

Magnetite Fe3O4 nanopartides (NPs) have attracted much interest due to their low toxicity, good biological compatibility and fast response to an external magnetic field. The magnetite Fe(3)O(4)NPs with different shapes and sizes were successfully prepared by the thermal decomposition method. The effects of the amount of solvent and the reaction time on the morphologies and the magnetic properties of magnetite Fe3O4 NPs were investigated comprehensively. A series of testing methods including X-ray diffraction (XRD), Fourier transform infrared (FT-IR), X-ray photoelectron spectroscopy (XPS) and Mossbauer spectrum testified that the as-obtained samples were pure magnetite phase. Scanning electron microscopy (SEM) and transmission electron microscope (TEM) indicated the amount of solvent and the reaction time could tune the shape and size of Fe3O4 NPs. The truncated cube and octahedron were the intergradations for the cube. The oleic acid played an important role in inhibiting the crystal growth along the < 100 > direction and accelerating that along the < 111 > direction of magnetite. The variation trend of the saturation magnetization (Ms) was in agreement with that of the particle size, which was attributed the contribution from the small-size effect or surface effect. The variation of the coercivity (Hc) depended on that of the magnetic anisotropy, the surface anisotropy or the shape anisotropy. (C) 2017 Elsevier B.V. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据