Magneto-thermal competition on interface effect of urea-nano size magnetite formation

Since urea is one of the most effective factors in the chemical fertilizer for the plant growth, we considered its various effects on themagnetic structure of the nano-sized particle Fe3O4(magnetite) during its chemical... [ view full abstract ]

Since urea is one of the most effective factors in the chemical fertilizer for the plant growth, we considered its various effects on themagnetic structure of the nano-sized particle Fe₃O₄(magnetite) during its chemical co-precipitation synthesis through the effect of stirring ammonia onthe various ratios of ferrous and ferric salts. The effects are supposed to berelated to the thermal activation of the urea blow down aswell as the rate of precipitation reaction of ammonia, through a competitionbetween environment temperature T_m and magnetic exchange temperatureT_B. Whereas the thermal magnetic stability process is a consequenceof relaxation time of nano-magnetite Fe₃O₄ particles’formation, which is related to the translocation and accumulation of soil ground water ofagricultural environment. Thus, the effect is related to the exchange heat dueto the conversion of heat exchange and magnetic character that results to thethermo-magnetic size stability process of the hysteresis loop. In thisagri-ingestion, it is imperative to have an agri-compatible solvent atcontrolled optimum “pH” in natural local environment temperature range during ingestion of plantgrowth, which is supposed to be in the range of “0-3 °C” (winter) to “25-27°C”(spring). The experimental results of XRD, SEM, FTIR, and magnetization VSMat room temperature are investigated.