|Title||Why does the Q-slope of a Nb cavity change upon baking at 100 C?|
|Type||Poster||materials / surface effects|
|Abstract||One model is that the region below the natural oxide is rich in oxygen, which lowers the rf critical field at which grain boundary steps go normal. Baking dilutes the oxygen so that the critical field goes up. We are doing O profile measurements with Auger to quantify this model. O depth measurements anticipated: BCP, BCP + bake 100 C, EP, EP+ bake 100 C.|
Principle author first.
|Last (Family) Name||First Name (Initials only)||Affiliation or Organization (abbreviations if possible)|