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

Fumie Saito; Hiroshi Hara; Hiroyuki Okazaki; Hiroyuki Takeya; Keita Deguchi; Masashi Hisamoto; Satoshi Demura; Takahide Yamaguchi; Tohru Okuda; Tohru Watanabe

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

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arxiv 1203.4503 v1 pith:CAC4ZUQZ submitted 2012-03-20 cond-mat.supr-con

Keita Deguchi , Tohru Okuda , Yasuna Kawasaki , Hiroshi Hara , Satoshi Demura , Tohru Watanabe , Hiroyuki Okazaki , Toshinori Ozaki

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Takahide Yamaguchi Hiroyuki Takeya Fumie Saito Masashi Hisamoto Yoshihiko Takano

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keywords acidfete0superconductivitytartaricwinefactorshigherinduce

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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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