Field desorption microscopy of the 〈111〉 trihedral angle of a reconstructed tungsten tip

Abstract

The surface structure near the 〈111〉 trihedral angle, which forms in an electric-field-heated tungsten tip, is studied by field electron microscopy, continuous-mode field desorption microscopy, and high-temperature field evaporation microscopy. The shape and structure of the surface depend on the temperature, field, and time. The angle is formed by three {011} planes, with the (111) plane at its vertex being retained in the form of a triangle or a hexagon with randomly arranged atomic clusters. The edges between {011} faces represent long and narrow {112} planes having longitudinal or transverse steps. In the absence of field evaporation, the edges and angle sharpen, becoming monoatomic. Field evaporation from the angle or microprotrusions on the edges extends these edges and causes transverse steps to appear on them. The explanation of the changes in the shape and structure of the surface is based on considering the competition of surface diffusion, crystal growth in an electric field, and field evaporation.