RESUMEN
High-temperature superconducting wires have many large-scale, niche applications such as commercial nuclear fusion as well as numerous other large-scale applications in the electric power industry and in the defense, medical and transportation industries. However, the price/performance metric of these coated conductor wires is not yet favorable to enable and realize most large-scale applications. Here we report on probing the limits of Jc (H, T) possible via defect engineering in heteroepitaxially deposited high-temperature superconducting thin-films on coated conductor substrates used for long-length wire fabrication. We report record values of Jc (H, T) and pinning force, Fp (H, T) in (RE)BCO films with self-assembled BaZrO3 nanocolumns deposited on a coated conductor substrate. A Jc of ~190 MA/cm2 at 4.2 K, self-field and ~90 MA/cm2, at 4.2 K, 7 T was measured. At 20 K, Jc of over 150 MA/cm2 at self-field and over 60 MA/cm2 at 7 T was observed. A very high pinning force, Fp, of ~6.4 TN/m3 and ~4.2 TN/m3 were observed at 7 T, 4.2 K and 7 T, 20 K respectively. We report on the highest values of Jc and Fp obtained to date for all fields and operating temperatures from 4.2 K to 77 K. These results demonstrate that significant performance enhancements and hence far more favorable price/performance metrics are possible in commercial high-temperature superconducting wires.
RESUMEN
The proximate composition and functional properties of three edible mushroom (Ganoderma spp., Omphalotus olearius (DC.) Sing. and Hebeloma mesophaeum (Pers.) Quél.) flours used in Nasarawa state, Nigaria were investigated using standard analytical techniques. The samples contained crude protein in the range of 18.5% in Omphalotus olearius to 21.5% in Ganoderma spp. Crude fat varied with values ranging from 6.9% in Ganoderma spp. to 8.7% in Omphalotus olearius. Other proximate composition values were in the following ranges: moisture content 10.0 – 11.1%, ash 7.3 – 8.3%, crude fibre 2.8 – 3.5% and carbohydrate (by difference) 50.3 – 50.9%. The range values of functional properties were: foaming capacity 101.8 – 131.5%, foaming stability 51.0 – 54.0%, water absorption capacity 260.0 – 390.0%, oil absorption capacity 450 – 480%, oil emulsion capacity 57.3 – 61.0mLg– 1, least gelation concentration 12.0 – 14.0% and bulk density 230.0 – 410.0gmL–1. The results showed that these nutrient rich mushroom flours under investigation may prove useful in the formulation of different food products where foaming, emulsification, retention of flavour and palatability as well as gel formation are required.