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Abstract. Thermal treatment, undertaken at just below the crystallization temperature, has led to nanocrystallization and has had a signifi cant impact on the shape of the hyperfi ne fi eld induction distributions of Fe 62 Co 10 Y 8 B 20 alloy and on its soft magnetic properties. In the amorphous ferromagnetic alloys, it is possible to indirectly determine the effect of the structure stresses, resulting from the presence of structural defects, on the soft magnetic properties of these materials. It has been found that a change in the parameters associated with the presence of structural defects affects the shape of the hyperfi ne fi eld distributions of 57 Fe.

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We evaluate the effects of high pressure during annealing on the structural and superconducting properties of Ag-doped FeSe bulks. The results obtained in this work indicate that the annealing at high pressure increases the critical temperature, upper critical field and irreversibility field due to the improved uniformity and grain connectivity.

In this paper the results of the structural and magnetic investigation of Fe 61 Co 10 Y 8 Zr 1 B 20 alloy after solidification and isothermal annealing was presented. The isothermical annealing was carried out at 700 K for 1 h and 770 K for 3.5 h. For the structural investigation was performed by X-ray diffractometer equipped with a copper lamp. The results of (XRD) measurements showed the material in the state after the solidification and heat treatment is amorphous. Static hysteresis loops and initial magnetization curve was measured using vibrating magnetometer (VSM). The quality and quantity of structural defects in the sample after heat treatment was determined by indirect method using analyze the initial magnetization curve in accordance with the theory of Kronmüllera. These studies have shown that the annealing process has big influence to change significantly quantity of defects in amorphous structure as a result, there are changes of magnetic parameters such as saturation magnetization and field µ 0 M s coercivity H c .