Vol. 24 No. 1 (2025): Mapana Journal of Sciences
Research Articles

Effect of Synthetic and Natural Chelating Agent on Yttrium Iron Garnet (YIG) Nanocrystalline Powder via Sol Gel Method

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  • M. Asisi Janifer,
  • S. Anand,
  • M. Muralidharan,
  • M. Senthuuran,
  • S. Pauline
M. Asisi Janifer
Department of Physics, Stella Maris College (Autonomous), Chennai - 600086, India
S. Anand
Department of Polymer Science and Engineering, Korea National University, Chungju 27469, Republic of Korea
M. Muralidharan
Department of Physics, S. A. Engineering College, Chennai-600077, India
M. Senthuuran
Department of Physics, Loyola College, Chennai -600034, India
S. Pauline
Department of Physics, Stella Maris College (Autonomous), Chennai -600086, India
DOI: https://doi.org/10.12723/mjs.72.4

Published 2025-04-05

Keywords

  • Garnet,
  • Chelating agents,
  • HRSEM,
  • VSM,
  • Dielectric studies

Copyright (c) 2025

Creative Commons License

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Abstract

The influence of synthetic and natural chelating agents on the structure, morphology, and magnetic properties of pure Yttrium Iron Garnet (Y3Fe5O12) is examined. YIG samples are manufactured utilizing the synthetic chelating agent citric acid and the natural chelating agent lemon extract at varying temperatures. The generated samples are examined by X-ray Diffraction analysis (XRD). The X-ray Diffraction Pattern (XRD) revealed the garnet phase of nano ferrites at elevated temperatures. The morphological characteristics and elemental composition of the YIG samples are examined using High-Resolution Scanning Electron Microscopy (HRSEM) and Energy-dispersive X-ray Spectroscopy (EDAX), respectively. Metal oxide vibrations (M-O) and active Raman modes are analysed using Fourier Transform Infrared spectroscopy (FTIR) and Raman spectroscopy. The room-temperature magnetic characteristics of YIG samples are examined using a Vibrating Sample Magnetometer (VSM). The dielectric constant and dielectric loss of the nanomaterial are examined across multiple frequencies at varied temperatures.

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