The Effect of Hydrogenation on the Magetocaloric Properties of Nanocrystalline Terbium

In this study, the effect of hydrogenation on the magnetocaloric properties of extra-pure nanocrystalline terbium was investigated. The investigated compositions were TbHx, where $x = 0 – 1.2$ at H/arb.u. In addition to the major phase $\alpha$-TbH$_x$, all the specimens contained a certain amount of a second phase, terbium dihydride ($\beta$-TbH$_2$). For TbH$_x$ specimens, the effect of hydrogenation on magnetocaloric properties was studied by both direct and indirect methods. The magnetocaloric effect was shown to decrease in a nearly linear fashion with increasing hydrogen content in the specimens.