Published November 2021 | Version v1
Journal article

Effects of Ge substitution for Sn on the crystal structure, magnetization, and the magnetocaloric effect of Mn3SnC

  • 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.2021.168163

Additional 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.