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Magnetoresistance in the hard/Cu/soft sandwiches: Dependence on layer thickness and field annealing

机译:硬/铜/软三明治中的磁阻:取决于层厚度和场退火

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NiFe(2nm)/Cu(t_(cu))/Co(1.5nm) sandwiches were deposited on Ta buffer layer by magnetron sputtering method. Small angle X-ray diffraction analysis was made to investigate the structural characterizations of the sandwiches. It has been obtained that MR value showed a maximum at t_(Cu)=2nm when Cu spacer thickness changed, which is contributed by the effect of shutting and interlayer coupling. The Cu layer was deposited at two different rates. Larger MR ratio was observed with a lower deposition rate. The result was discussed in terms of magnetic reversal fields. In addition, the sandwiches were subjected to field annealing at different annealing temperatures. MR ratio has exhibited a largest increase after annealing at 175°C with a magnetic field of 750Oe applied.
机译:通过磁控溅射方法在Ta缓冲层上沉积NiFe(2nm)/ Cu(t_(cu))/ Co(1.5nm)三明治。进行了小角度X射线衍射分析,以研究三明治的结构特征。已经发现,当Cu间隔层厚度改变时,MR值在t_(Cu)= 2nm处显示出最大值,这是由于关闭和层间耦合的作用所致。铜层以两种不同的速率沉积。观察到较大的MR比,沉积速率较低。讨论了反向磁场的结果。另外,将三明治在不同的退火温度下进行现场退火。在175°C退火并施加750Oe磁场后,MR比显示出最大的增加。

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