Effects of Ge substitution for Sn on the crystal structure, magnetization, and the magnetocaloric effect of Mn3SnC
Creators
- 1. Key Laboratory of Electromagnetic Processing of Materials (Ministry of Education), Northeastern University, Shenyang, 110819 (China)
Description
The effects of a Ge substitution for 50% Sn on the crystal structure, magnetization and the magnetocaloric effect of Mn3SnC were investigated using high-resolution X-ray diffraction, magnetic and calorimetric measurements. Results show that the Ge substitution enlarges the magnetovolume effect, though it reduces the lattice parameter. On the other hand, the Ge substitution increases high field magnetization and reduces the Curie temperature. The Ge substitution also reduces latent heat during the ferrimagnetic transition and the magnetocaloric effect at the magnetic field change 0–5 T. It is suggested that the Ge substitution perhaps reduces the electronic entropy change via a change of the electronic structure and its stability against an external magnetic field. This effect is dominant over an increase of the magnetic entropy change leading to the reduction of the magnetocaloric effect.
Availability note (English)
Available from http://dx.doi.org/10.1016/j.jmmm.2021.168163Additional details
Identifiers
- DOI
- 10.1016/j.jmmm.2021.168163;
- PII
- S030488532100439X;
Publishing Information
- Journal Title
- Journal of Magnetism and Magnetic Materials
- Journal Volume
- 537
- Journal Page Range
- vp.
- ISSN
- 0304-8853
- CODEN
- JMMMDC
INIS
- Country of Publication
- Netherlands
- Country of Input or Organization
- International Atomic Energy Agency (IAEA)
- INIS RN
- 54038309
- Subject category
- S36: MATERIALS SCIENCE;
- Descriptors DEI
- CALORIMETRY; CRYSTAL STRUCTURE; CURIE POINT; ELECTRONIC STRUCTURE; ENTROPY; LATTICE PARAMETERS; MAGNETIC FIELDS; MAGNETIZATION; STABILITY; X-RAY DIFFRACTION
- Descriptors DEC
- COHERENT SCATTERING; DIFFRACTION; PHYSICAL PROPERTIES; SCATTERING; THERMODYNAMIC PROPERTIES; TRANSITION TEMPERATURE
Optional Information
- Copyright
- Copyright (c) 2021 Elsevier B.V. All rights reserved.