Effect of annealing on surface roughness. (IMAGE) Tokyo Metropolitan University Caption Before (top) and after 150 hours of annealing (bottom) at different length scales (left to right). It can be seen that the surface roughness measured using Atomic Force Microscopy is significantly reduced over a wide range of length scales. Credit Tokyo Metropolitan University Usage Restrictions Can be used with credit License Original content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.