From mboxrd@z Thu Jan 1 00:00:00 1970 X-Spam-Checker-Version: SpamAssassin 3.4.4 (2020-01-24) on polar.synack.me X-Spam-Level: X-Spam-Status: No, score=-1.9 required=5.0 tests=BAYES_00,FREEMAIL_FROM autolearn=unavailable autolearn_force=no version=3.4.4 X-Received: by 10.236.114.201 with SMTP id c49mr19326779yhh.7.1395678396761; Mon, 24 Mar 2014 09:26:36 -0700 (PDT) X-Received: by 10.140.107.52 with SMTP id g49mr65829qgf.9.1395678396700; Mon, 24 Mar 2014 09:26:36 -0700 (PDT) Path: eternal-september.org!reader01.eternal-september.org!reader02.eternal-september.org!news.eternal-september.org!news.eternal-september.org!news.eternal-september.org!feeder.eternal-september.org!eu.feeder.erje.net!feeder.erje.net!us.feeder.erje.net!usenet.blueworldhosting.com!feeder01.blueworldhosting.com!peer02.iad.highwinds-media.com!news.highwinds-media.com!feed-me.highwinds-media.com!hw13no8222298qab.1!news-out.google.com!du2ni12231qab.0!nntp.google.com!hw13no8222293qab.1!postnews.google.com!glegroupsg2000goo.googlegroups.com!not-for-mail Newsgroups: comp.lang.ada Date: Mon, 24 Mar 2014 09:26:36 -0700 (PDT) Complaints-To: groups-abuse@google.com Injection-Info: glegroupsg2000goo.googlegroups.com; posting-host=158.110.27.77; posting-account=9fwclgkAAAD6oQ5usUYhee1l39geVY99 NNTP-Posting-Host: 158.110.27.77 User-Agent: G2/1.0 MIME-Version: 1.0 Message-ID: <3cf99b9e-cb54-4cab-b7f6-82fe06539d88@googlegroups.com> Subject: Question: What is the link between Ada and superconductivity? From: mockturtle Injection-Date: Mon, 24 Mar 2014 16:26:36 +0000 Content-Type: text/plain; charset=ISO-8859-1 Content-Transfer-Encoding: quoted-printable X-Received-Bytes: 1619 X-Received-Body-CRC: 2154982824 Xref: news.eternal-september.org comp.lang.ada:18949 Date: 2014-03-24T09:26:36-07:00 List-Id: Answer: Beajoulais! (seriously...) http://m.technologyreview.com/blog/arxiv/27664/ It seems that in 2011 a group of Japanese researchers tried to marinate FeT= eS in different alcoholic beverages in order to make it superconductive. I= t turned out that red wines work better and the best of red wines is a 2009= Beajoulais. According to a work of 2012, it seems that the reason is high= tartaric acid concentration. OK, nice. A question, however, remains: how did it come to their mind the = idea of marinating FeTeS in alcohol?!? Riccardo