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实际材料应用通常在包括高温在内的多种环境条件下进行。当您的加热材料发生重结晶、熔化和变形时,其行为可能会显示在关键的宏观和微观观察中。例如,制造零件如何受压力影响,或在生产过程中进料材料行为如何。样品对热的反应是一个动态过程,因此必须与动态观察相配合,以获得准确的见解。电子显微镜的现代加热台功能允许进行原位实验以对加热材料进行高分辨率观察。这些要求严苛的实验可以表征样品形态、环境和热力学,并可以帮助您控制散料的相应行为。
在高温下操作电子显微镜时需要考虑很多因素,如所需的温度范围、样品量和化学环境。下表显示了 Thermo Scientific 热台显微镜的加热台在功能采集时的不可思议成像。
Surface of hydrophobic treated paper - water condensation appears as droplets on top of the paper, rather than wetting the fibers. This experiment was carried out by controlling chamber pressure and stage temperature in a Quattro ESEM.
Akzo Nobel Expancel Microspheres, a filler material that expands with increased temperature, is observed in situ using an ESEM heating stage. Working at elevated chamber pressure allows the system to deal with any outgassing that is produced.
Sodium polyacrylate is a super-absorbent polymer with broad application in consumer products. Here, humidity is introduced into the SEM chamber and swelling of the material is observed in situ.
The wetting behavior of solder droplets is studied in situ using an ESEM heating stage.
Melting of 70% chocolate, under precisely controlled temperature and humidity conditions.
Freezing can affect food structure, such as this tomato surface. Using a cooling stage, formation and sublimation of ice is studied.
Surface of hydrophobic treated paper - water condensation appears as droplets on top of the paper, rather than wetting the fibers. This experiment was carried out by controlling chamber pressure and stage temperature in a Quattro ESEM.
Akzo Nobel Expancel Microspheres, a filler material that expands with increased temperature, is observed in situ using an ESEM heating stage. Working at elevated chamber pressure allows the system to deal with any outgassing that is produced.
Sodium polyacrylate is a super-absorbent polymer with broad application in consumer products. Here, humidity is introduced into the SEM chamber and swelling of the material is observed in situ.
The wetting behavior of solder droplets is studied in situ using an ESEM heating stage.
Melting of 70% chocolate, under precisely controlled temperature and humidity conditions.
Freezing can affect food structure, such as this tomato surface. Using a cooling stage, formation and sublimation of ice is studied.
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