Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTe0.8S0.2

Keita Deguchi; Tohru Okuda; Hiroshi Hara; Satoshi Demura; Tohru Watanabe; Hiroyuki Okazaki; Masaya Fujioka; Saleem James Denholme; Toshinori Ozaki; Takahide Yamaguchi; Hiroyuki Takeya; Fumie Saito; Masashi Hisamoto; Yoshihiko Takano

doi:10.1016/j.physc.2013.02.001

Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTe_0.8S_0.2

Keita Deguchi, Tohru Okuda, Hiroshi Hara, Satoshi Demura, Tohru Watanabe, Hiroyuki Okazaki, Masaya Fujioka, Saleem James Denholme, Toshinori Ozaki, Takahide Yamaguchi, Hiroyuki Takeya, Fumie Saito, Masashi Hisamoto, Yoshihiko Takano

Research output: Contribution to journal › Article › peer-review

9 Citations (Scopus)

Abstract

We investigated the key factor of superconductivity in FeTe _1-xS_x induced by alcoholic beverages. To understand the reason why red wine shows larger shielding volume fraction than the other alcoholic beverages, the red wine dependence of superconductivity was performed. All the samples heated in red wine made from different grapes shows large shielding volume fraction compared with the samples heated in water and other alcoholic beverages. The shielding volume fraction of the red wine samples is proportional to the concentration of tartaric acid. We found that tartaric acid is one of the key factors to induce superconductivity in FeTe _1-xS_x.

Original language	English
Pages (from-to)	16-18
Number of pages	3
Journal	Physica C: Superconductivity and its Applications
Volume	487
DOIs	https://doi.org/10.1016/j.physc.2013.02.001
Publication status	Published - 15 Apr 2013
Externally published	Yes

Keywords

Fe-based superconductor
FeTe S
Organic acid
Red wine
Superconductivity

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10.1016/j.physc.2013.02.001

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Deguchi, K., Okuda, T., Hara, H., Demura, S., Watanabe, T., Okazaki, H., Fujioka, M., Denholme, S. J., Ozaki, T., Yamaguchi, T., Takeya, H., Saito, F., Hisamoto, M., & Takano, Y. (2013). Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTe_0.8S_0.2. Physica C: Superconductivity and its Applications, 487, 16-18. https://doi.org/10.1016/j.physc.2013.02.001

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title = "Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTe0.8S0.2",

abstract = "We investigated the key factor of superconductivity in FeTe 1-xSx induced by alcoholic beverages. To understand the reason why red wine shows larger shielding volume fraction than the other alcoholic beverages, the red wine dependence of superconductivity was performed. All the samples heated in red wine made from different grapes shows large shielding volume fraction compared with the samples heated in water and other alcoholic beverages. The shielding volume fraction of the red wine samples is proportional to the concentration of tartaric acid. We found that tartaric acid is one of the key factors to induce superconductivity in FeTe 1-xSx.",

keywords = "Fe-based superconductor, FeTe S, Organic acid, Red wine, Superconductivity",

author = "Keita Deguchi and Tohru Okuda and Hiroshi Hara and Satoshi Demura and Tohru Watanabe and Hiroyuki Okazaki and Masaya Fujioka and Denholme, {Saleem James} and Toshinori Ozaki and Takahide Yamaguchi and Hiroyuki Takeya and Fumie Saito and Masashi Hisamoto and Yoshihiko Takano",

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doi = "10.1016/j.physc.2013.02.001",

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journal = "Physica C: Superconductivity and its Applications",

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Deguchi, K, Okuda, T, Hara, H, Demura, S, Watanabe, T, Okazaki, H, Fujioka, M, Denholme, SJ, Ozaki, T, Yamaguchi, T, Takeya, H, Saito, F, Hisamoto, M & Takano, Y 2013, 'Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTe_0.8S_0.2', Physica C: Superconductivity and its Applications, vol. 487, pp. 16-18. https://doi.org/10.1016/j.physc.2013.02.001

TY - JOUR

T1 - Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTe0.8S0.2

AU - Deguchi, Keita

AU - Okuda, Tohru

AU - Hara, Hiroshi

AU - Demura, Satoshi

AU - Watanabe, Tohru

AU - Okazaki, Hiroyuki

AU - Fujioka, Masaya

AU - Denholme, Saleem James

AU - Ozaki, Toshinori

AU - Yamaguchi, Takahide

AU - Takeya, Hiroyuki

AU - Saito, Fumie

AU - Hisamoto, Masashi

AU - Takano, Yoshihiko

PY - 2013/4/15

Y1 - 2013/4/15

N2 - We investigated the key factor of superconductivity in FeTe 1-xSx induced by alcoholic beverages. To understand the reason why red wine shows larger shielding volume fraction than the other alcoholic beverages, the red wine dependence of superconductivity was performed. All the samples heated in red wine made from different grapes shows large shielding volume fraction compared with the samples heated in water and other alcoholic beverages. The shielding volume fraction of the red wine samples is proportional to the concentration of tartaric acid. We found that tartaric acid is one of the key factors to induce superconductivity in FeTe 1-xSx.

AB - We investigated the key factor of superconductivity in FeTe 1-xSx induced by alcoholic beverages. To understand the reason why red wine shows larger shielding volume fraction than the other alcoholic beverages, the red wine dependence of superconductivity was performed. All the samples heated in red wine made from different grapes shows large shielding volume fraction compared with the samples heated in water and other alcoholic beverages. The shielding volume fraction of the red wine samples is proportional to the concentration of tartaric acid. We found that tartaric acid is one of the key factors to induce superconductivity in FeTe 1-xSx.

KW - Fe-based superconductor

KW - FeTe S

KW - Organic acid

KW - Red wine

KW - Superconductivity

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U2 - 10.1016/j.physc.2013.02.001

DO - 10.1016/j.physc.2013.02.001

M3 - Article

AN - SCOPUS:84874534918

SN - 0921-4534

VL - 487

SP - 16

EP - 18

JO - Physica C: Superconductivity and its Applications

JF - Physica C: Superconductivity and its Applications

ER -

Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTe_0.8S_0.2

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