More Red Wine for the Superconductor

  • Author: ChemistryViews
  • Published: 07 March 2011
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA
  • Source / Publisher: Superconductor Science and Technology/IOP Publishing
thumbnail image: More Red Wine for the Superconductor

Iron-based compounds usually become superconductive after being exposed to air. This process can take up to several months. K. Deguchi and colleagues, University of Tsukuba, Japan, have shown that for FeTe0.8S0.2 this process can be speeded up by immersing it in hot alcoholic beverages. The team found that heating with red wine for 24 h gave the best results with a shielding volume fraction of 62.4 % and the highest zero resistivity temperature of 7.8 K.

A pure water–ethanol mixture was used as a control, however, no enhancement of the superconducting properties were seen, leading to the suggestion that components present in alcoholic beverages, other than water and ethanol, are responsible for the superconductivity.

► Also of interest:

  • Sweet Solution to Mobile Power
    You might one day power your mp3 player or smart phone by simply pouring in a sugary drink, thanks to biofuel cells research

Article Views: 2718

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

Bookmark and Share

If you would like to reuse any content, in print or online, from, please contact us first for permission. more

CONNECT: on Facebook on Twitter on YouTube on LinkedIn Sign up for our free newsletter

Magazine of Chemistry Europe (16 European Chemical Societies)published by Wiley-VCH