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Experiments to Control Atom Number and Phase-Space Density in ...

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not trapped by the MOT imp<strong>in</strong>ge on this viewport. It is therefore constantly heated <strong>to</strong> a<br />

temperatue of about 120 ◦ C with a b<strong>and</strong> heater <strong>to</strong> avoid coat<strong>in</strong>g of the w<strong>in</strong>dow. Both the<br />

6 <strong>in</strong>ch cus<strong>to</strong>m nipple <strong>and</strong> the 6 <strong>in</strong>ch elbow are electropolished (Central Electropolish<strong>in</strong>g<br />

Co.) <strong>to</strong> reduce outgass<strong>in</strong>g <strong>in</strong> the science chamber.<br />

7.1.4 Bake-Out<br />

Ti:Sub pump<br />

ion gauge<br />

Zeeman slower w<strong>in</strong>dow<br />

angle valve<br />

ion pump<br />

Figure 7.10: Science chamber assembly.<br />

To achieve vacuum pressures <strong>in</strong> the 10 −10 Torr range or better, ion pumps <strong>and</strong><br />

titanium sublimation pumps, rather than turbo-pumps, are connected <strong>to</strong> the vacuum<br />

system. This also elim<strong>in</strong>ates mov<strong>in</strong>g pumps, reduc<strong>in</strong>g vibrations. However, for the <strong>in</strong>itial<br />

pump-out a turbo pump is necessary. The turbo-pump is connected <strong>to</strong> the vacuum<br />

chamber through two angle valves. After bake-out these valves are closed, <strong>and</strong> the<br />

turbo-pump can be disconnected.<br />

Ultra-high vacuum pressures would be difficult <strong>to</strong> reach without bak<strong>in</strong>g of the<br />

chamber. Bak<strong>in</strong>g <strong>in</strong>creases the outgass<strong>in</strong>g speed, especially for water attached <strong>to</strong> the<br />

sta<strong>in</strong>less steel walls of the vacuum chamber parts, thus drastically decreas<strong>in</strong>g the amount<br />

of time necessary <strong>to</strong> reach the desired pressure. At pressures of 10 −6 Torr or better the<br />

bak<strong>in</strong>g of the chamber can start. Typically the chamber is wrapped with heater-tapes<br />

<strong>and</strong> <strong>in</strong>sulated us<strong>in</strong>g alum<strong>in</strong>um foil. The higher the temperature dur<strong>in</strong>g the bake-out,<br />

100

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