Magnetic and magnetocaloric properties in Gd1-yPryNi2 compounds

JOURNAL OF MAGNETISM AND MAGNETIC MATERIALS

卷:449

Article

Alho, B. P.¹  Lopes, P. H. O.¹  Ribeiro, P. O.²  Alvarenga, T. S. T.¹  Nobrega, E. P.¹  de Sousa, V. S. R.¹  Carvalho, A. M. G.³  Caldas, A.¹  Tedesco, J. C. G.⁴  Coelho, A. A.⁵  de Oliveira, N. A.¹  von Ranke, P. J.¹ 

[1] Univ Estado Rio de Janeiro UERJ, Inst Fis Armando Dias Tavares, Rua Sao Francisco Xavier 524, BR-20550013 Rio De Janeiro, RJ, Brazil

[2] Univ Estado Rio de Janeiro UERJ, Inst Aplicacao Fernando Rodrigues da Silveira, Rua Santa Alexandrina 288, BR-20261232 Rio De Janeiro, RJ, Brazil

[3] CNPEM, LNLS, BR-13083970 Campinas, SP, Brazil

[4] Univ Estado Rio de Janeiro, Inst Politecn, Rua Bonfim 25, BR-28625570 Nova Friburgo, RJ, Brazil

[5] Univ Estadual Campinas, UNICAMP, Inst Fis Gleb Wataghin, BR-13083970 Campinas, SP, Brazil

关键词: Magnetocaloric effect;    Crystalline electrical field;    Rare-earth compounds;    Numerical simulation;   

DOI  :  10.1016/j.jmmm.2017.10.044

来源: Elsevier

【 摘 要 】

In this work, we report the magnetic and magnetocaloric properties of the Gd1-yPryNi2 compounds from both experimental and theoretical points of view. It is worth noting that this series shows a variety of magnetic arrangements depending on the Pr concentration, including paramagnetism, ferrimagnetism and ferromagnetism. Our experimental work consists of the systematic analysis of the magnetic properties of the compounds with y = 0.0, 0.25, 0.5, 0.75 and 1.0, which includes temperature and magnetic field dependence of the magnetization, heat capacity and isothermal entropy change obtained by isothermal magnetization curves. Also, we developed a model Hamiltonian, which takes into account the exchange interactions among Gd-Gd, Gd-Pr and Pr-Pr ions, the Zeeman interaction for both ions and the crystalline electrical field interaction for the Pr ions. We systematically investigated the magnetic properties of the series and obtained a good agreement when compared with our experimental data. (C) 2017 Elsevier B.V. All rights reserved.

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