Effects of ball-mill processing on the superconductivity of sucrose doped MgB2

Authors

Yun Zhang, University of WollongongFollow
Sihai Zhou, University of WollongongFollow
Wenxian Li, University of WollongongFollow

RIS ID

34811

Publication Details

Zhang, Y, Zhou, SH & Li, WX (2010), Effects of ball-mill processing on the superconductivity of sucrose doped MgB2, Physica C: Superconductivity and its Applications, 470(Supplement 1), pp. S710-S711.

Abstract

Good critical current density, J_c(H), performance is found in sucrose doped MgB₂ samples produced by both ball-milling and hand milling. It has been found that the J_c of the ball-milled doped MgB₂ sample was 7.0 × 10³ A cm⁻² at 5 K and 8 T, which is more than two times higher than for hand-milled doped MgB₂ and a factor of 70 higher than for the pure reference sample made from as-supplied amorphous boron powder. Significant improvement in J_c at high fields is attributed to the upper critical field, H_c2, enhancement caused by the increased disorder.