With the aim of studying the influence of synthesis parameters in structural and magnetic properties of cobalt-doped magnetite nanoparticles, Fe3−xCoxO4 (0 < x < 0.15) samples were synthetized by thermal decomposition method at different reaction times (30–120 min). The Co ferrite nanoparticles are monodisperse with diameters between 6 and 11 nm and morphologies depending on reaction times, varying from spheric, cuboctahedral, to cubic. Chemical analysis and X-ray diffraction were used to confirm the composition, high crystallinity, and pure-phase structure. The investigation of the magnetic properties, both magnetization and electronic magnetic resonance, has led the conditions to improve the magnetic response of doped nanoparticles. Magnetization values of 86 emu·g−1 at room temperature (R.T.) have been obtained for the sample with the highest Co content and the highest reflux time. Magnetic characterization also displays a dependence of the magnetic anisotropy constant with the varying cobalt content.

The main objective of the preparation of the system Fe3-xGaxO4 (0.14  x  1.35) is to further the knowledge of the magnetic response of Ga3+ doped magnetite for the...

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Nanoteknologiaren erabilpena funtsezko erreminta bilakatu da aplikazio askoren garapenean, eta elikagaien sektorea ez da alde batera geratu. Modu horretan, nanoelikagaien garapenak osasuntsuagoak, erresistenteagoak eta iraupen luzeagoa duten elikagaiz gozatzea ahalbidetuko duela uste da. Lan honetan, nanoteknologia elikadura sektorean ezartzeak eragindako aurrerapen nagusiak aurkezten dira eta, bereziki, honako hiru arlo hauetan jarri da arreta: nano-aberastutako elikagaiak, elikagai biltegiratzeko diseinu berriak eta nanosentsoreak. Amaitzeko, elikadura industrian nanoteknologiaren erabilpenak eragindako eztabaida aztertuko da; abantaila asko ekar ditzakeen arren, egun gizartearengan beldurra eta kezkak eragiten baititu.