Abstract
The thermal stability, crystallized structure and magnetic properties of rapidly solidified Fe-Co-Nd-B amorphous alloys with Dy addition have been investigated. The supercooled liquid region (ΔT x ) of an amorphous Fe 66.5 Co 10 Nd 3.5 B 20 alloy increases from 40 to 45 K by the addition of 0.5 at%Dy. Both the amorphous alloys with and without Dy addition after optimum annealing are composed mainly of Fe 3 B, Nd 2 Fe 14 B and α-(Fe, Co) phases. By the addition of the small amount of Dy, the coercivity (i H c ) and maximum energy product (B H) max are greatly enhanced, though the remanence (B r ) slightly decreases, The B r , i H c and (B H) max after optimum annealing are 1.27 T, 187 kA/m and 86 kJ/m 3 , respectively, for the Fe 66.5 Co 10 Nd 3.5 B 20 alloy and 1.24 T, 263 kA/m and 92 kJ/m 3 , respectively, for the Fe 66.5 Co 9.5 Nd 3.5 Dy 0.5 B 20 alloy.
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