Magnetic Susceptibility of Wurster’s Blue Perchlorate

抄録

The magnetic susceptibility of a powdered sample of Wurster’s blue perchlorate, which is a free radical, has been measured as a function of temperature between room and liquid-air temperature by a Gouy balance. The susceptibility maximum at 189°K is probably due to a transition from a paramagnetic to a diamagnetic state. The Curie-Weiss law with the paramagnetic Curie temperature of −23±5°K is applicable to the susceptibility above 220°K.