双频抽运提高SBS相位共轭保真度

相位共轭保真度是相位共轭镜技术用于强激光系统中的一个重要指标。采用四波混频加强SBS的方法 ,其相干拍频驱动声子场 ,能提高SBS相位共轭保真度。对于双频单池结构 ,使用列阵相机测量激光束能量远场角分布 ,在SBS转换效率最佳时 ,对相干驱动SBS相位共轭保真度进行了实验研究     

双级染料激光放大器泵浦能量分配的数值研究

用染料激光放大器的横向稳态泵浦理论，对不同的入射光能量选择不同的增益计算方法，研究了双级染料放大器的泵浦能量分配比例、泵浦光总能量和信号光能量大小对激光增益的影响。计算结果表明，对于其他参数确定的放大系统，存在着最佳的泵浦能量分配比例，可获得最大增益输出。通过自编程序的计算，可方便地找出特定系统泵浦能量分配比例的最佳值。     

地杂波O．94μm激光后向反射率测试研究

通过对地杂波O．94μm激光后向反射率的测试，获取不同入射角的多背景后向反射率测试数据。通过对测试数据的分析处理提供特征信息，为激光探浏器设计提供依据。     

An Acoustic Converter Used to Measure Ionizing Radiation Energy Loss

A monitor is proposed based on ultrasonic production when ionizing radiation passes through a medium. The recording element is a 0.2 mm aluminum plate mounted in a ceramic acoustic converter AC in the form of a wedge of thickness 2 mm. The low plate thickness minimizes the beam parameter distortion, while special technology used in the AC provides high sensitivity. The device has been calibrated in the proton beam from the ITEP accelerator at 200 MeV with 2·10⁹–6·10¹⁰ particles in a pulse and a pulse length of 70 nsec.     

医用激光治疗机的触摸屏控制系统设计

介绍了医用红宝石激光器触摸屏控制系统的基本结构，分析了医用红宝石激光器中主要电磁干扰（EMI）的产生机制，提出了具体的电磁兼容（EMC）技术措施并得到实验验证。     

激光水下成像技术及其进展

介绍了近年发展起来的三种主要的激光水下成像方法，即常规水下激光成像、高分辨率水下激光三维成像和偏振激光成像，分析了它们各自的工作原理、特点以及各自的发展状况。     

激光熔覆专用铁基合金粉末的研究进展

指出了目前防止熔覆层开裂所采取的主要措施中存在的问题,阐述了激光熔覆和热喷涂对于所用合金粉末性能要求之异同,评述了激光熔覆专用铁基合金粉末的研制现状,提出了成分与组织设计的新思想。     

热作模具钢表面激光堆焊耐磨合金层的研究

本文主要通过在H13钢上用大功率CO_2激光束进行堆焊,阐述了激光堆焊工艺变化对堆焊组织和性能的影响,在本试验条件下,得到了高密度弥散金属化合物组织的激光堆焊层,平均硬度为HV800,与基体呈冶金结合,耐磨性比H13模具钢提高149%。     

Microstructure of Feta Cheese Made Using Different Cultures as Determined by Confocal Scanning Laser Microscopy

ABSTRACT: The objective of this work was to observe the microstructure of feta cheese using confocal scanning laser microscopy. Low fat cheese and cheese containing capsule-producing cultures were made. The protein network was observed using the reflectance mode of the confocal microscope. Fat was stained by Nile red dye diluted with whey. More even distribution of fat with a larger number of smaller globules was observed in cheese made with noncapsule-forming culture compared to that made with the capsule-forming culture. Nonfat cheese had compact structure when made with noncapsule-forming culture which contrasted with the open structure observed in cheese made with the capsule-forming culture