Various effects of aliphatic amino acids on the critical current of the MgB2 superconductor

Jean-Claude Grivel*, J. Cui, A. Consuelo-Leal

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Carbon-doped MgB2 polycrystalline bulk samples were prepared by reacting mixtures of Mg and B powders, with and without 0.5 wt.% of the amino acids glycine, alanine, valine, leucine or isoleucine. The amount of carbon introduced into the MgB2 structure depends on the amino acid and is surprisingly higher for glycine, which has the lowest carbon content among the aliphatic amino acids. The critical temperatures of samples doped with all kinds of additives were lower than for the undoped sample. The critical current density was influenced by the additives to different extents, alanine, valine and leucine yielding the best results. The pinning force is also larger for these additives at T < 30 K. An analysis of the normalized flux pinning force behavior leads to the conclusion that point pinning is predominant in all samples.

Original languageEnglish
Article number1353750
JournalPhysica C: Superconductivity and its applications
Volume578
Number of pages11
ISSN0921-4534
DOIs
Publication statusPublished - 2020

Keywords

  • Alanine
  • Amino acid
  • Carbon
  • Doping
  • Glycine
  • Isoleucine
  • Leucine
  • MgB
  • Valine

Fingerprint Dive into the research topics of 'Various effects of aliphatic amino acids on the critical current of the MgB<sub>2</sub> superconductor'. Together they form a unique fingerprint.

Cite this