This paper describes the development ofItam i-shi, Hyogo 664, Japan an active endoscope which allows a large bending angle for practical application and has a simple structure for miniaturization.An active endoscope (image fiber with 4200 pixels and light guide fiber) 2 mm in outer diameter with a shape nieniory alloy (SMA) actuator was designed and fabricated. The practical specifications of the SMA coil spring were determined based on a design chart and equation. The active endoscope consists of a bending part, the SMA actuator, and an endoscope. The mechanical properties of the bending part were investigated. The shear modulus of the SMA at room temperature and in the parent phase were determined in designing the actuators.
Motivated by the recent LHC discovery of the di-photon excess at the invariant mass of ∼ 750 GeV, we study the prospect of investigating the scalar resonance at a future photon-photon collider. We show that, if the di-photon excess observed at the LHC is due to a new scalar boson coupled to the standard-model gauge bosons, such a scalar boson can be observed and studied at the photon-photon collider with the center-of-mass energy of ∼ 1 TeV in large fraction of parameter space.
The performance of superconducting radio-frequency (SRF) cavities depends on the niobium surface condition. Recently, various heat-treatment methods have been investigated to achieve unprecedented high quality factor (Q) and high accelerating field (E). We report the influence of a new baking process called furnace baking on the Q-E behavior of 1.3 GHz SRF cavities. Furnace baking is performed as the final step of the cavity surface treatment; the cavities are heated in a vacuum furnace for 3 h, followed by high-pressure rinsing and radio-frequency measurement. This method is simpler and potentially more reliable than previously reported heat-treatment methods, and it is therefore, easier to apply to the SRF cavities. We find that the quality factor is increased after furnace baking at temperatures ranging from 300 °C to 400 °C, while strong decreasing the quality factor at high accelerating field is observed after furnace baking at temperatures ranging from 600 °C to 800 °C. We find significant differences in the surface resistance for various processing temperatures.
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