Fabrication of Magnetite Nanoparticles Dispersed in Olive Oil and Their Structural and Magnetic Investigations

Abstract

In this work, the iron sand taken from Wedi Ireng Beach in Banyuwangi, Indonesia, was employed as the main precursor in fabricating magnetite nanoparticles. The magnetite nanoparticles were then functionalized in preparing magnetic fluids coated by oleic acid as a surfactant and dispersed in olive oil as a liquid carrier. The phase purity, crystallite size and crystal structure of the dried magnetic fluids were characterized by using X-Ray Diffractometer. Meanwhile, the functional groups of the magnetic fluids were investigated by means of Fourier Transform Infra-Red (FTIR) spectroscopy. The particle size and morphology of the magnetite particles were also investigated by using Transmission Electron Microscopy (TEM). The magnetic behaviors of the magnetic fluids were determined by using Vibrating Sample Magnetometer (VSM). Based on the XRD data analysis, the magnetite particles crystallized in the spinel structure without the presence of any other phases. The FTIR spectra showed that the functional groups of the magnetic fluids were referring to the magnetite, oleic acid, and olive oil. The TEM image presented that the magnetite particle was formed in a nanometric size. Finally, the saturation magnetization of the magnetic fluids varied in the mass composition and particle size of the magnetite nanoparticles.