Superconducting properties of saccharin-added bulk MgB2 superconductors
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Dosyalar
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this paper, saccharin was used as the carbon source for addition in bulk MgB2 superconductor. MgB2 samples were successfully prepared with saccharin and ethanol-processed boron using a wet-mixing method. Actual carbon substitution level in the MgB2 lattice increased from 0 to 3.58% with the increasing saccharin content up to 1% and slightly decreased at higher saccharin content. While the 0.1% saccharin-added sample showed the highest critical current density of 2.17 x 10(5) A/cm(2) in the self field at 20 K, the undoped sample showed a lower critical current density of 1.19 x 10(5) A/cm(2). In addition to this, the critical current densities in 4 T field at 10 K for 0.1% and 0.5% saccharin-added samples were calculated to be 1.5 x 10(4) and 1 x 10(4) A/cm(2), respectively. It was obtained that the addition of low-rate saccharin content did not affect the superconducting transition temperature of the MgB2 sample. These results show that MgB2 fabrication with small amount of saccharin is beneficial to improve critical current density.
Açıklama
Anahtar Kelimeler
Critical-Current Density, Temperature, Performance, Powder, Field, Acid
Kaynak
Journal of Materials Science-Materials in Electronics
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
31
Sayı
3
