Three more replications of diamagnetism in LK-99

A re-cap of who they are and where to find them:

@andrewmccalip working out of the @VardaSpace
laboratories has replicated the apparent diamagnetic properties of LK-99 in the video attached. He did so following the recipe originally published by the Korean team using tools like a blowtorch and oven. Here you can see a fuller clip he has uploaded to youtube and also posted to his twitter / X account: https://t.co/uzmNoXMQNv…

@szacilow in Poland has also claimed replication of diamagnetic properties although a write-up is forthcoming, see photo in the comments.

A team of Hao Wu, Li Yang, Bichen Xiao, Haixin Chang at the Huazhong University of Science and Technology have claimed successful replication of diamagnetism in a sample of LK-99 with a more extended write-up which is available on arxiv: https://t.co/xLpAhMheVA, with photos attached in comments below.

This comes in addition to the first reported replication of diamagnetism which to the best of my knowledge belongs to @iris_IGB , in addition to now several others at Chinese research universities.

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An emerging interpretation of this physical phenomenon of partial levitation is that the superconducting pathways inside the material are one-dimensional, and so do not fully support levitation in all three dimensions.

Normally in a Type-II superconductor current can flow and be conducted internally in different directions however the magnetic field might induce it, as well as trap or pin magnetic flux lines internally, thus the Meissner effect might be considered the combination of several phenomenon and properties at once.

Notably, replications of this partial levitation / diamagnetism have been accompanied with photos of it NOT being attracted to a magnet, showing that this is not simply a magnetized flake of material.

The speed and ease of replicating the diamagnetism of LK-99 is profound - normally in preparing these materials there is an extensive amount of artisinal expertise and practical know-how required to get the recipe just right.

Things are definitely getting interesting here folks