Superconducting properties of saccharin-added bulk MgB2 superconductors

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dc.contributor.authorYucel, Ersin
dc.date.accessioned2024-09-18T21:02:58Z
dc.date.available2024-09-18T21:02:58Z
dc.date.issued2020
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.1007/s10854-019-02779-8
dc.identifier.endpage2435en_US
dc.identifier.issn0957-4522
dc.identifier.issn1573-482X
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85077218568en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage2428en_US
dc.identifier.urihttps://doi.org/10.1007/s10854-019-02779-8
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13167
dc.identifier.volume31en_US
dc.identifier.wosWOS:000512889300068en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Materials Science-Materials in Electronicsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCritical-Current Densityen_US
dc.subjectTemperatureen_US
dc.subjectPerformanceen_US
dc.subjectPowderen_US
dc.subjectFielden_US
dc.subjectAciden_US
dc.titleSuperconducting properties of saccharin-added bulk MgB2 superconductorsen_US
dc.typeArticleen_US

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