Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTe0.8S0.2
Keita Deguchi, Tohru Okuda, Yasuna Kawasaki, Hiroshi Hara, Satoshi, Demura, Tohru Watanabe, Hiroyuki Okazaki, Toshinori Ozaki, Takahide, Yamaguchi, Hiroyuki Takeya, Fumie Saito, Masashi Hisamoto, and Yoshihiko, Takano
TL;DR
This study reveals that tartaric acid in red wine plays a crucial role in inducing superconductivity in FeTe0.8S0.2, with higher tartaric acid concentrations correlating with increased superconducting properties.
Contribution
It is the first to identify tartaric acid as a key factor in enhancing superconductivity in FeTe0.8S0.2, linking wine chemistry to material properties.
Findings
Higher tartaric acid levels correlate with increased superconductivity.
Red wine's tartaric acid content influences superconducting volume fraction.
Tartaric acid is identified as a key factor for inducing superconductivity.
Abstract
The red wine dependence of superconductivity in FeTe0.8S0.2 was investigated. Samples with a higher shielding volume fraction had a tendency to show a higher concentration of tartaric acid in red wine. We found the tartaric acid is one of the key factors to induce superconductivity in FeTe0.8S0.2.
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