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Microwave noise standards

 
Sci-Tech Dictionary: microwave noise standard
(′mī·krə′wāv ′noiz ′stan·dərd)

(engineering) An electrical noise generator of calculable intensity that is used to calibrate other noise sources by using comparison methods.


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Sci-Tech Encyclopedia: Microwave noise standards
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Electrical noise generators which produce calculable noise intensities at microwave frequencies, and which are used to calibrate other noise sources by using comparison methods. Noise standards are based upon the blackbody or thermal radiator and generate noise power according to Planck's radiation law. The practical realization of a blackbody in the microwave region consists of a microwave absorber with unity absorptivity. This can be achieved by using a transmission line terminated in its characteristic impedance, or in microwave terminology a matched termination. See also Heat radiation; Transmission lines.

The range of sources which require calibration and the desire to obtain low uncertainties dictate that microwave thermal noise standards are required with temperatures both above and below the ambient temperature. Sources have been developed with temperatures in the range from 4 to 1300 K (−452 to 1900°F). The low temperatures are normally achieved by immersion of the matched termination in a cryogenic liquid of which liquid nitrogen (77 K or −321°F) is the most common. Standards for measurement of high-temperature sources have the termination in a heated oven. A transition section supports the temperature gradient from the thermal termination to the ambient temperature output which connects to the measurement system. See also Microwave; Microwave measurements; Radiometry.


 
 

 

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Sci-Tech Dictionary. McGraw-Hill Dictionary of Scientific and Technical Terms. Copyright © 2003, 1994, 1989, 1984, 1978, 1976, 1974 by McGraw-Hill Companies, Inc. All rights reserved.  Read more
Sci-Tech Encyclopedia. McGraw-Hill Encyclopedia of Science and Technology. Copyright © 2005 by The McGraw-Hill Companies, Inc. All rights reserved.  Read more