In this study we investigated the effects of Sm2O3 addition in ceramics 0.93(Bi0.5- x/0 . 9 3Smx/0 . 9 3Na0 . 5 ) TiO3 - 0 . 0 7 BaTiO3 by mixing solid oxide solutions. The crystalline properties of the X-ray diffraction and ferroelectric properties were studied from the P - E loop. The physical properties showed that BSNT-BT ceramic density increased and the percentage of shrinkage decreased due to the increase of the amount of Sm2O3. Moreover it was found that the results were consistent with the structural study for sintered samples at a temperature of 950 °C for 7 hours. It can be determined that the BSNT-BT ceramics have a perovskite structure which is like the main structure of ceramic type BNT. Dielectric properties and dielectric losses at room temperature showed that when increasing the amount of Sm2O3 in BSNT-BT ceramics the dielectric and low dielectric loss were consistent with reduced material resistance. Further the ferroelectric test found that BSNT-BT ceramics improved the ferroelectric properties when increasing the amount of Sm2O3 in the BSNT-BT ceramics.

The research project investigated the effects of CoO additive on dielectric ferroelectric physical and mechanical properties of modified Bi0.5(Na0.81K0.19)0.5TiO3 ceramics were investigated. The samples were synthesized by solid state reaction technique where powders were calcined at 850 °C for 4 h and ceramics were sintered at 1050 °C for 4 h which difference heating rate controlled i.e. 100 300 and 600 °C/h for. The ceramics of BNKT/x wt.% CoO was added CoO by various x=0.00 0.10 0.20 0.30 0.60 and 0.90. Phase formation was determined by X-ray diffraction technique (XRD). The X-ray diffraction analysis of the ceramics suggests that all samples exhibited a perovskite structure. The dielectric properties under room temperature and various temperatures were also determined. Dielectric measurement data showed that the additive and heating rate controlled influenced dielectric constant and dielectric loss. Furthermore the hysteresis loop behaviors slightly changed with increasing the CoO contents.