The optimization of magnetic uses of magnetic garnet type ferrites is largely known depending on their microstructure, synthesis process and chemical composition of the materials. This research investigates the effect of dopants substitution on microstructure and magnetic properties of Yttrium Iron Garnet (YIG). The oxide-mixture route was employed in synthesizing the YIG powders using Aluminium and Lanthanum as dopants with concentration of 0.5 prior to sintering at 1400 °C. The samples were characterized in several testing applications in order to study the structural, microstructural, magnetic properties and density effects toward the samples workability as ferromagnetic materials. Characterization of the samples were carried out by using Transmission Electron Microscopy (TEM), Field Emission Scanning Electron Microscopy (FESEM), X-Ray Diffraction (XRD), Impedance/Materials Analyzer and density measurement. The results showed that La-doped YIG shows an incredible achievement as a new ferromagnetic material, meanwhile with the substitution of Aluminum ion would increase the magnetic response of YIG.
This paper presents the application of cold plasma technology on bread. Plasma is a fourth state of matter apart from solid liquid and gas states. It possesses the same amount of negative and positive ions that are produced from the gas molecule that goes through the electrical breakdown process. Plasma can be produced by injecting high voltage through an electrode. This project aims to develop a plasma jet system that will be able to produce cold plasma with the help of argon as the working gas. Due to its multifunction purpose, cold plasma can be used in many different fields such as biomedical, textile manufacturing, surface modification, food packaging, and many more. In this study, plasma generated with higher voltage may reduce the occupation of mucose on the bread as compares to the control. Keywords Plasma jet • Food • High voltage
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