Magnetization Measurements on LHC Superconducting Strands

When using superconducting magnets in particle accelerators like the LHC, persistent currents in the superconductor often determine the field quality at injection, where the magnetic field is low. This paper describes magnetization measurements made on LHC cable strands at the Technical University of Vienna and the Institute of Physics of the Polish Academy of Sciences in collaboration with CERN. Measurements were performed at T=2K and T=4.2K on more than 50 strands of 7 different manufacturers with NbTi filament diameter between 5 and 7 micrometer. Two different measurement set-ups were used: vibrating sample magnetometer, with a sample length of about 8mm, and an integrating coil magnetometer, with sample length of about 1m. The two methods were compared by measuring the same sample. Low field evidence of proximity effect is discussed. Statistics like ratio of the width of the magnetization loop at 4.2K and 2K, and the initial slope dM/dB after cooldown are presented. Decrease of the magnetization with time, of the order of 2% per hour, was observed in some samples

Calculation of magnetic anisotropy energy in SmCo5

SmCo5 is an important hard magnetic material, due to its large magnetic anisotropy energy (MAE). We have studied the magnetic properties of SmCo5 using density functional theory (DFT) calculations where the Sm f-bands, which are difficult to include in DFT calculations, have been treated within the LDA+U formalism. The large MAE comes mostly from the Sm f-shell anisotropy, stemming from an interplay between the crystal field and the spin-orbit coupling. We found that both are of similar strengths, unlike some other Sm compounds, leading to a partial quenching of the orbital moment (f-states cannot be described as either pure lattice harmonics or pure complex harmonics), an optimal situation for enhanced MAE. A smaller portion of the MAE can be associated with the Co-d band anisotropy, related to the peak in the density of states at the Fermi energy. Our result for the MAE of SmCo5, 21.6 meV/f.u., agrees reasonably with the experimental value of 13-16 meV/f.u., and the calculated magnetic moment (including the orbital component) of 9.4 mu_B agrees with the experimental value of 8.9 mu_B.Comment: Submitted to Phys. Rev.

Yeasts associated with the production of distilled alcoholic beverages

Distilled alcoholic beverages are produced firstly by fermenting sugars emanating from cereal starches (in the case of whiskies), sucrose-rich plants (in the case of rums), fructooligosaccharide-rich plants (in the case of tequila) or from fruits (in the case of brandies). Traditionally, such fermentations were conducted in a spontaneous fashion, relying on indigenous microbiota, including wild yeasts. In modern practices, selected strains of Saccharomyces cerevisiae are employed to produce high levels of ethanol together with numerous secondary metabolites (eg. higher alcohols, esters, carbonyls etc.) which greatly influence the final flavour and aroma characteristics of spirits following distillation of the fermented wash. Therefore, distillers, like winemakers, must carefully choose their yeast strain which will be very important in providing the alcohol content and the sensory profiles of spirit beverages. This Chapter discusses yeast and fermentation aspects associated with the production of selected distilled spirits and highlights similarities and differences with the production of wine

Eine typische, durch Muskelzug entstandene Abrißfraktur der unteren Hals-und oberen Brustwirbeldornen: Ergänzende Bemerkungen zur gleichnamigen Arbeit des Herrn Dr. Gerhard Wolff in Nr. I der Brunsschen Beiträge 1922

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