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Title:Energy response of ISS-CREAM calorimeter with attenuation effect
Authors:Zhang, H.G. (Author)
Lundquist, J. P. (Author)
et al.
Files:.pdf 2004.10371v1.pdf (2,54 MB)
Work type:Not categorized (r6)
Tipology:1.25 - Other Component Parts
Organization:UNG - University of Nova Gorica
Abstract:The NASA mission, Cosmic Ray Energetic And Mass experiment for the International Space Station (ISS-CREAM) is to measure individual cosmic-ray particle energy spectra from protons to iron nuclei, with an energy range from ~1 TeV to the so-called "knee", near 1015eV. Energies of cosmic-ray particles are measured from electromagnetic showers induced by particles in the calorimeter. As a pioneer mission, the balloon-borne CREAM instrument has successfully flown seven times over the Antarctica for a cumulative exposure of 191 days. The CREAM calorimeter has shown sufficient capability to measure energies of cosmic-ray particles by capturing the electromagnetic shower profile within the interested energy range. The ISS-CREAM calorimeter is expected to have a similar performance and, before it was launched, an engineering-unit calorimeter was shipped to CERN for a full beam test. The full performance test includes position, energy, and angle scans of electron and pion beams together with a high voltage scan for calibration and characterization. In addition to the regular analysis for performance test, we also applied an additional step to generate the universal energy responses by correcting the attenuation effect in the calorimeter readout. The general energy responses could be obtained after shifting the incident beam positions to a reference position near the center of the calorimeter, which provided improved energy resolutions. The result of this analysis will be used to determine the incident energies of the cosmic-ray particles in the flight data.
Keywords:cosmic rays, high-energy, particle physics, detectors
Year of publishing:2020
Number of pages:24
COBISS_ID:13208579 Link is opened in a new window
License:CC BY-NC-ND 4.0
This work is available under this license: Creative Commons Attribution Non-Commercial No Derivatives 4.0 International
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Year of publishing:2020