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Brief explanation. Doppler cooling involves light with frequency tuned slightly below an electronic transition in an atom. Because the light is detuned to the "red" (i.e. at lower frequency) of the transition, the atoms will absorb more photons if they move towards the light source, due to the Doppler effect.
In ultra- low-temperature physics, Sisyphus cooling, the Sisyphus effect, or polarization gradient cooling involves the use of specially selected laser light, hitting atoms from various angles to both cool and trap them in a potential well, effectively rolling the atom down a hill of potential energy until it has lost its kinetic energy.
The Doppler effect (also Doppler shift) is the change in the frequency of a wave in relation to an observer who is moving relative to the source of the wave. [1][2][3] The Doppler effect is named after the physicist Christian Doppler, who described the phenomenon in 1842. A common example of Doppler shift is the change of pitch heard when a ...
Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C (158–176 °F)). [1]
Raman cooling. In atomic physics, Raman cooling is a sub-recoil cooling technique that allows the cooling of atoms using optical methods below the limitations of Doppler cooling, Doppler cooling being limited by the recoil energy of a photon given to an atom. This scheme can be performed in simple optical molasses or in molasses where an ...
Leidenfrost effect. The Leidenfrost effect is a physical phenomenon in which a liquid, close to a solid surface of another body that is significantly hotter than the liquid's boiling point, produces an insulating vapor layer that keeps the liquid from boiling rapidly. Because of this repulsive force, a droplet hovers over the surface, rather ...
Blanching (cooking) Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over ...
Gray molasses. Gray molasses is a method of sub-Doppler laser cooling of atoms. It employs principles from Sisyphus cooling in conjunction with a so-called "dark" state whose transition to the excited state is not addressed by the resonant lasers. Ultracold atomic physics experiments on atomic species with poorly-resolved hyperfine structure ...