11 November 1996 Heating has little effect on optical properties of Martin Black
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Experiments have been performed to measure the optical properties of several black surfaces after baking in air. Ten pieces of aluminum sheet measuring about 25 mm square were processed to produce Martin Black (MB). The final processing step in making Martin Black is 'sealing' by immersion in hot water. Another ten pieces of aluminum sheet were processed to produce enhanced Martin Black (EMB). EMB is sealed by immersion in steam. Four samples each of MB and EMB were not baked and served as references for the changes that might be caused by baking. The remaining samples were baked in an oven for one hour each. The baked and unbaked Martin Black coupons were characterized by a variety of optical tests including spectral reflectance in the visible and near infrared (0.4 to 2.5 micrometer) and middle infrared (5 micrometer to 20 micrometer) and directions scattering in the visible. Data in the waveband from 2 to 5 micrometer were very noisy and are not reported here. Scattering tests were performed with a BRO FASCAT automated scatterometer using HeNe laser light at 632.8 nm. Baking either Martin Black or enhanced Martin Black in air at temperatures up to 340 degrees Celsius has no consistent effect on reflectance: the material remains black and diffusely reflecting. Baking causes small changes in reflectance but there is no pronounced effect due to the baking process. Baking Martin Black does not produce enhanced Martin Black.
© (1996) COPYRIGHT Society of Photo-Optical Instrumentation Engineers (SPIE). Downloading of the abstract is permitted for personal use only.
William M. Bloomquist, William M. Bloomquist, Donald F. Shepard, Donald F. Shepard, } "Heating has little effect on optical properties of Martin Black", Proc. SPIE 2864, Optical System Contamination V, and Stray Light and System Optimization, (11 November 1996); doi: 10.1117/12.258329; https://doi.org/10.1117/12.258329

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