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Influence of saccharides chelating agent on particle size and magnetic properties of Co2Z hexaferrite synthesized by sol–gel method

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Abstract

Barium hexaferrite powders with plate-like structure were prepared using sol–gel technique, and different saccharides including glucose, sucrose and starch were used as chelating agents. The influence of saccharides chelating agent and calcination temperature on morphology, crystal structure and magnetic properties has been studied by scanning electron microscope, X-ray diffraction and vibrating sample magnetometer. The largest mean particle size was obtained by starch as a chelating agent, while the smallest mean particle size was synthesized via glucose, and the particle size increases with the increase of calcination temperature. Magnetic hysteresis loops show that samples obtained by starch as a chelating agent have the smallest coercivity and the largest saturation magnetization than others when heat-treated at the same temperature. Magnetic properties were regulated by particle size and crystal structure, both of which were affected by chelating agent and calcination temperature. Thus, this paper provides a way to control magnetic properties of samples by selecting different chelating agent and calcination temperature.

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Acknowledgments

The present work is supported by National Science Fund for Distinguished Young Scholars (50925103), National Science Fund of China (11074101) and Program for New Century Excellent Talents (NCET) in University.

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Authors and Affiliations

  1. Key Laboratory for Magnetism and Magnetic Materials of Ministry of Education, Lanzhou University, Lanzhou, 730000, People’s Republic of China

    Yunzhe Ye, Qingfang Liu & Jianbo Wang

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  1. Yunzhe Ye
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  2. Qingfang Liu
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  3. Jianbo Wang
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Correspondence to Qingfang Liu.

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Ye, Y., Liu, Q. & Wang, J. Influence of saccharides chelating agent on particle size and magnetic properties of Co2Z hexaferrite synthesized by sol–gel method. J Sol-Gel Sci Technol 60, 41–47 (2011). https://doi.org/10.1007/s10971-011-2548-y

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  • DOI: https://doi.org/10.1007/s10971-011-2548-y

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