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Beaujolais was the most suitable wine for superconductivity

 

Japanese physicists have found a causal relationship superconductivity telluride iron from processing red wine.

In 2009, a team of Japanese scientists has discovered that the film material by water SrFe2As2 become superconductors. In 2010, in Physical Review B appeared the work of another group of Japanese, in which the same effect (it is the temperature of 5-10 degrees Kelvin) was found for polycrystalline iron telluride doped with sulfur, which under normal conditions does not exhibit the properties of superconductivity.

In this case, the researchers found that superconductivity arises not only by water, but by the impact of a sample of air, oxygen and doping (thus attracted the attention of scholars of non-core media) material processing substances. The last is one beer, sake and different wines. The researchers found that the best red wine induces superconductivity.

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In the new work, researchers have tried to identify what, in wine affects iron telluride. To do this, scientists have prepared some samples of red wines made from different varieties of grapes is Gamay, Merlot, Cabernet Sauvignon, Pinot Noir and Sangiovese. Grown in a quartz chamber telluride scientists divided into several parts, each of which was placed in a vessel with wine, in which he was held at a temperature of 70 degrees for 24 hours.

The greatest effect was demonstrated Beaujolais 2009 (it is made from Gamay). Analyzing the composition of wine, scientists have concluded that this sample contained the largest of all of tartaric acid. After the researchers repeated the experiment, instead of taking the wine mixture of water and tartaric acid. This mixture has proven better than normal water but could not reach the effect of Beaujolais.

According to the researchers, this means that this effect requires further investigation.