The structure of ‘cheese gruyère' redirects the design of superconducting of high temperature

An investigation of the Upper Council of Scientific Investigations (CSIC) has developed a new mechanism that facilitates the design of superconducting of high temperature. The technician bases in the alteration of the superconducting material so that his present structure special regions where breaks the superconductivity that could asemejarse the holes in a cheese gruyère to scale nanométrica. The superconducting materials are able to transport electrical currents until 100 upper times to the copper thanks to properties of the quantum mechanics. For this, the material has to present spaces of dimensions nanométricas where break the quantum coherence and the superconducting state and store the vórtices magnetic.

Up to now, these regions obtained by means of the creation of defects and the superposición in the structure of a secondary phase no conductive that created these spaces. The work of the CSIC, published yesterday in the magazine Nature Materials, shows that by means of the creation of a structure of tensions to scale nanométrica of the crystalline network generate “extraordinary electrical currents, governed by a new physical mechanism”, ensures the researcher of the Institute of Materials of Science of Materials of Barcelona of the CSIC Xavier Obradors, that has directed the work.

According to the coautora of the article, also researcher of the CSIC in the same institute of Obradors, Teresa Puig, the main advantage of the mechanism is that “it allows to design a new generation of superconducting of high able temperature to provide insospechables provision for the most demanding applications”. The superconducting of high temperature are the most efficient of the developed to date. This comports a big advantage from the practical point of view since the refrigeration used in the ones of high temperature has a cost ten lower times that his homologous of low temperature.