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Effects of oxygen and carbon on the magnetic properties and microstructure of Sm2Co17 permanent magnets
作者姓名:TIAN  Jianjun  ZHANG  Shengen  QU  Xuanhui
作者单位:School of Materials Science and Engineering, University of Science and Technology Beijing, Beijing 100083, China
基金项目:教育部新世纪优秀人才支持计划;北京市自然科学基金
摘    要:The research on the sintered Sm2Co17 permanent magnets prepared by metal injection molding is still at the exploratory stage. Carbon and oxygen are two key factors that influence the magnetic properties. In this article, the effects of oxygen and carbon on the properties and microstructure of the magnets have been studied. The results indicate that oxygen consumes the effective Sm content of the magnets and forms Sm2O3-the non-magnetism phase, which result in the deterioration of the magnetic properties. Besides, the magnetic properties decrease in evidence with increasing carbon content. The main factor that affects the magnetic properties is the deterioration of the microstructure of the magnets. The Sm(Co, Cu)5 phase decreases, whereas the cell size increases with the increase of the carbon content. When the carbon content is above 0.43 wt.%, the Sm(Co, Cu)5 phase is not enough to form a uniform cellular microstructure. Thus the magnetic properties disappear. ZrC is detected in the magnets by XRD when the carbon content is above 0.21 wt.%. ZrC also reduces the properties of the magnets.

关 键 词:Sm2Co17  永磁体      磁性  微观结构
收稿时间:7 April 2006
修稿时间:2006-04-07

Effects of oxygen and carbon on the magnetic properties and microstructure of Sm2Co17 permanent magnets
TIAN Jianjun ZHANG Shengen QU Xuanhui.Effects of oxygen and carbon on the magnetic properties and microstructure of Sm2Co17 permanent magnets[J].Rare Metals,2007,26(4):299-304.
Authors:TIAN Jianjun  ZHANG Shengen  QU Xuanhui
Affiliation:1. College of Engineering, Mathematics and Physical Sciences, University of Exeter, Exeter, UK;2. IFW Dresden, Institute for Metallic Materials, PO Box 270116, 01171 Dresden, Germany;3. Centre for Sustainable Chemical Technologies, University of Bath, Bath, UK;4. Research and Development, Seagate Technology, Londonderry BT48 0BF, UK;5. Department of Engineering Materials, University of Sheffield, Mappin Street, Sheffield S1JD, UK;6. St. Pölten University of Applied Sciences, Matthias Corvinus Str. 15, St. Pölten A-3100, Austria;7. TU Darmstadt, Institute for Materials Science, Petersenstr. 23, 64287 Darmstadt, Germany;1. Elements Strategy Initiative Center for Magnetic Materials, National Institute for Materials Science, 1-2-1 Sengen, Tsukuba 305-0047, Japan;2. Intermetallics Co., Ltd., Nagoya Creation Core 101&205, 2266-22 Anagahora, shimo-shidami, Moriyama-ku, Nagoya, Aichi 463-0003, Japan;1. Division of Functional Materials, Central Iron and Steel Research Institute, Beijing 100081, China;2. College of Science, Northeastern University, Shenyang 110819, China
Abstract:The research on the sintered Sm2Co17 permanent magnets prepared by metal injection molding is still at the exploratory stage. Carbon and oxygen are two key factors that influence the magnetic properties. In this article, the effects of oxygen and carbon on the properties and microstructure of the magnets have been studied. The results indicate that oxygen consumes the effective Sm content of the magnets and forms Sm2O3-the non-magnetism phase, which result in the deterioration of the magnetic properties. Besides, the magnetic properties decrease in evidence with increasing carbon content. The main factor that affects the magnetic properties is the deterioration of the microstructure of the magnets. The Sm(Co, Cu)5 phase decreases, whereas the cell size increases with the increase of the carbon content. When the carbon content is above 0.43 wt.%, the Sm(Co, Cu)5 phase is not enough to form a uniform cellular microstructure. Thus the magnetic properties disappear. ZrC is detected in the magnets by XRD when the carbon content is above 0.21 wt.%. ZrC also reduces the properties of the magnets.
Keywords:permanent magnets  oxygen  carbon  magnetic properties  microstructure
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