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

研究成果: ジャーナルへの寄稿記事査読

9 被引用数 (Scopus)

抄録

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.

本文言語英語
ページ(範囲)16-18
ページ数3
ジャーナルPhysica C: Superconductivity and its Applications
487
DOI
出版ステータス出版済み - 15 4月 2013
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