溶胶－凝胶法以蛋清为络合剂合成MnFe2O4过程中水的作用

he effects of water on the morphology and magnetic properties are studied in a sol-gel process for synthesizing spinel ferrite MnFe2O4 with egg white. The characterizations of samples are tested by XRD, SEM and Vibrating Sample Magnetometer (VSM). The morphology of MnFe2O4 changes from uniform ultrafine particles (with water) to porous particles (without water). This can be ascribed to the diffusion ratio of metal ion varying with the amount of water, which affects the capability of ligand and solvent. In addition, hydrolysis of protein macromolecules damages the spatial structure constituted of metal ions and protein. The magnetic properties are clearly affected by the addition of water. Saturation magnetization and remanence magnetization increase by more than two times.