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Sample records for additives flavourings processing

  1. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    publication of the last revision of this FGE, the EFSA has been requested to evaluate 10 additional substances, which have been included in the present revision of FGE.08. For the substances methyl methanethiosulphonate [FL-no: 12.159], 2-methylbutane-2-thiol [FL-no: 12.172], 2-methylpropane-2- thiol [FL......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 80 flavouring substances in the Flavouring Group Evaluation 08, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. Since the.......112, 12.116, 12.120, 12.164, 12.167, 12.199, 15.007, 15.102 and 15.125 and 15.134], evaluated through the Procedure, no appropriate NOAEL was available and additional data are required. Besides the safety assessment of the flavouring substances, the specifications for the materials of commerce have also...

  2. EFSA Panel on food contact materials, enzymes, flavourings and processing aids (CEF); Scientific Opinion on Flavouring Group Evaluation 74, Revision 1 (FGE.74Rev1): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev1 (2009)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    2011-01-01

    The European Food Safety Authority (EFSA) asked the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular, the Panel was requested to consider the Joint FAO/WHO Expert Committee on Food Additives (the JECFA) evaluations of flavouring substances assessed since 2000, and to dec...

  3. Impact of sterile neutrinos in lepton flavour violating processes

    De Romeri, Valentina

    2016-05-01

    We discuss charged lepton flavour violating processes occurring in minimal extensions of the Standard Model via the addition of sterile fermions. We firstly investigate the possibility of their indirect detection at a future high-luminosity Z-factory (such as FCC-ee). Rare decays such as Z → l 1 ± l 2 ± can indeed be complementary to low-energy (high-intensity) observables of lepton flavour violation. We further consider a sterile neutrino-induced charged lepton flavour violating process occurring in the presence of muonic atoms: their (Coulomb enhanced) decay into a pair of electrons μ¯e¯ → e¯e¯. Our study reveals that, depending on their mass range and on the active-sterile mixing angles, sterile neutrinos can give significant contributions to the above mentioned observables, some of them even lying within present and future sensitivity of dedicated cLFV experiments and of FCC-ee.

  4. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 08, Revision 5 (FGE.08Rev5): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 80 flavouring substances in the Flavouring Group Evaluation 08, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. Since the...... publication of the last revision of this FGE, the EFSA has been requested to evaluate additional toxicological data submitted for two flavouring substances, one on supporting substance 2,5-dihydroxy-2,5-dimethyl-1,4-dithiane [FL-no: 15.006], which support the evaluation of the candidate substance 2...... present revision of FGE.08. For the substances methyl methanethiosulphonate [FL-no: 12.159], 2-methylbutane-2-thiol [FL-no: 12.172], 2-methylpropane-2-thiol [FL-no: 12.174], ethyl-2-mercapto-2-methyl propanoate [FL-no: 12.304] and 2,4,4-trimethyl-1,3-oxathiane [FL-no: 16.057] there is an indication of a...

  5. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 91, Re vision 2 (FGE.91Rev2): Consid eration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53rd and 68th meetings, ) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev5 (2012)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz; Lund, Pia; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...... evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of 44 simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA at the 53rd and the 68th meeting. The substances were evaluated through a stepwise approach that...

  6. Flavon-induced connections between lepton flavour mixing and charged lepton flavour violation processes

    Pascoli, Silvia

    2016-01-01

    In leptonic flavour models with discrete flavour symmetries, couplings between flavons and leptons can result in special flavour structures after they gain vacuum expectation values. At the same time, they can also contribute to the other lepton-flavour-violating processes. We study the flavon-induced LFV 3-body charged lepton decays and radiative decays and we take as example the $A_4$ discrete symmetry. In $A_4$ models, a $Z_3$ residual symmetry roughly holds in the charged lepton sector for the realisation of tri-bimaximal mixing at leading order. The only processes allowed by this symmetry are $\\tau^-\\to \\mu^+ e^- e^-, e^+ \\mu^- \\mu^-$, and the other 3-body and all radiative decays are suppressed by small $Z_3$-breaking effects. These processes also depend on the representation the flavon is in, whether pseudo-real (case i) or complex (case ii). We calculate the decay rates for all processes for each case and derive their strong connection with lepton flavour mixing. In case i, sum rules for the branching...

  7. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) ; Scientific Opinion on Flavouring Group Evaluation 305 (FGE.305): L - Methionylglycine of chemical group 34

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz; Lund, Pia; Nørby, Karin Kristiane

    data on metabolism and toxicity. The Panel concluded that for the flavouring substance, evaluated through the Procedure, no appropriate NOAEL was available and additional data are required. The present evaluation of the candidate substance L-methionylglycine [FL-no: 17.037] is only applicable for its......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate one flavouring substance, the dipeptide L-methionylglycine [FL-no: 17.037], in the Flavouring Group Evaluation 305, using the Procedure in Commission...... use in foods that are not heated or intended to be heated. Besides the safety assessment of the flavouring substance, the specifications for the material of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the material of commerce have...

  8. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 74, Revision 3 (FGE.74Rev3): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally, related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or wi thout Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev5 (2012)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz; Lund, Pia; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...... evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of 19 simple aliphatic sulphides and thiols evaluated by the JECFA at the 53rd meeting in 1999 and the 61st meeting in 2003. The substances were evaluated through a stepwise approach...... basis of the MSDI approach. For 10 candidate substances in FGE.74Rev3 [FL-no: 12.009, 12.013, 12.020, 12.023, 12.045, 12.074, 12.155, 12.169, 12.241 and 12.280] evaluated through the Procedure, the Panel concluded that additional toxicity data are required....

  9. EFSA Panel on Food Contact Material, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 47, Revision 1: Bi- and tricyclic secondary, ketones and related esters from chemical groups 7 and 8

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    2012-01-01

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate six flavouring substances in the Flavouring Group Evaluation 47, including an additional two substances in this Revision 1, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the substances were considered to have genotoxic potential. The substances were evaluated through a stepwise approach (the Procedure) that integrates informati...

  10. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 76, Revision 1 (FGE.76Rev1)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz; Lund, Pia; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), and to decide whether further...... evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present opinion concerns a group of 26 sulphur-containing heterocyclic compounds evaluated by the JECFA at the 59th meeting in 2008. This revision is made due to the inclusion of one additional substance, 5-methyl-2...

  11. Relationships between volatile and non-volatile metabolites and attributes of processed potato flavour.

    Morris, Wayne L; Shepherd, Tom; Verrall, Susan R; McNicol, James W; Taylor, Mark A

    2010-10-01

    Although the flavour of processed potatoes (Solanum tuberosum L.) is important to consumers, the blend of volatile and non-volatile metabolites that impact on flavour attributes is not well-defined. Additionally, it is important to understand how potato flavour changes during storage. In this study, quantitative descriptive analysis of potato samples by a trained taste panel was undertaken, comparing tubers from S. tuberosum group Phureja with those from S. tuberosum group Tuberosum, both at harvest and following storage. The cooked tuber volatile profile was analysed by solid phase micro extraction followed by gas chromatography-mass spectrometry analysis in sub-samples of the tubers that were assessed by taste panels. A range of non-volatile metabolites including the major umami compounds, glycoalkaloids and sugars was also measured in tuber sub-samples. Correlation and principal component analyses revealed differences between the potato cultivars and storage conditions and demonstrated associations of metabolites with the different sensory attributes. PMID:20678781

  12. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 10, Revision 3 (FGE.10Rev3): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 63 flavouring substances in the Flavouring Group Evaluation 10, including additional two substances in this Revision 3, using the Procedure in Commission R...

  13. Green tea flavour determinants and their changes over manufacturing processes.

    Han, Zhuo-Xiao; Rana, Mohammad M; Liu, Guo-Feng; Gao, Ming-Jun; Li, Da-Xiang; Wu, Fu-Guang; Li, Xin-Bao; Wan, Xiao-Chun; Wei, Shu

    2016-12-01

    Flavour determinants in tea infusions and their changes during manufacturing processes were studied using Camellia sinensis cultivars 'Bai-Sang Cha' ('BAS') possessing significant floral scents and 'Fuding-Dabai Cha' ('FUD') with common green tea odour. Metabolite profiling based on odour activity threshold revealed that 'BAS' contained higher levels of the active odorants β-ionone, linalool and its two oxides, geraniol, epoxylinalool, decanal and taste determinant catechins than 'FUD' (pmanufacturing processes, the levels of linalool and geraniol decreased whereas those of β-ionone, linalool oxides, indole and cis-jasmone increased. Compared with pan-fire treatment, steam treatment reduced the levels of catechins and proportion of geraniol, linalool and its derivatives, consequently, reducing catechin-related astringency and monoterpenol-related floral scent. Our study suggests that flavour determinant targeted modulation could be made through genotype and manufacturing improvements. PMID:27374591

  14. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister;

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...

  15. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 93, Revision 1 (FGE.93Rev1)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz; Lund, Pia; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...... evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of five sulphur-containing heterocyclic compounds [FL-no: 15.010, 15.126, 15.128, 15.130 and 15.131] evaluated by the JECFA at its 68th meeting in 2007. This revision is required owing...... to additional available genotoxicity data on 2-acetyl-2-thiazoline [FL-no: 15.010]. Since the publication of FGE.93, the substance [FL-no: FL-no: 15.127] is no longer supported by Industry for use as a flavouring substance in Europe and will therefore not be considered any further. The substances...

  16. In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing

    Aprea, E.; Biasioli, F.; Gasperi, F.; Tilmann, M.D.; Ruth, van S.M.

    2006-01-01

    The interaction of oral processing protocols and food texture on in vivo flavour release was evaluated by nose-space analysis. Nose-space analysis was carried out by proton transfer reaction mass spectrometry, and strawberry-flavoured custards were prepared with 0.1% (w/w) and 1.0% (w/w) carboxymeth

  17. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 216, Revision 1 (FGE.216Rev1). Consideration of genotoxic potential for α,β-unsaturated 2-Phenyl -2-Alkenals from Subgroup 3.3 of FGE.19

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Lund, Pia;

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of five flavouring substances from subgroup 3.3 of FGE.19. In the Flavouring Group Evaluation 216 (FGE.216) additional genotoxicity...... of animals treated with 2-phenylcrotonaldehyde. Moreover, since the substance was genotoxic only without metabolic activation, it appears necessary to prove the absence of genotoxic effect locally in the gastro intestinal system using the Comet assay....

  18. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 210, Revision 1 (FGE.210Rev1): Consideration of genotoxic potential for α,β-unsaturated alicyclic ketones and precursors from chemical subgroup 2

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Lund, Pia; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 13 flavouring substances in Flavouring Group Evaluation 210 (FGE.210) and one additional substance [FL-no: 07.225] in this...... revision 1 (FGE.210Rev1). In the first version of FGE.210 the Panel concluded that a genotoxic potential could not be ruled out for any of the 13 substances based on data available at that time. The Flavouring Industry has now submitted additional genotoxicity data. The Panel has evaluated these data and...

  19. EFSA Panel on Food Contact Materials , Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 224 (FGE.224): Consideration of genotoxic potential for two α,β - unsaturated thiophenes from subgroup 5.2 of FGE.19 by EFSA

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Lund, Pia; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of two flavouring substances from subgroup 5.2 of FGE.19 in the Flavouring Group Evaluation 224 (FGE.224). The Flavour Industry has...... are still pending and no conclusion could be drawn in the present FGE. © European Food Safety Authority, 2013......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of two flavouring substances from subgroup 5.2 of FGE.19 in the Flavouring Group Evaluation 224 (FGE.224). The Flavour Industry has...... provided additional genotoxicity studies for one of the two substances in FGE.224, namely 5-methyl-2-thiophenecarbaldehyde [FL-no: 15.004]. The data requested by EFSA for the other substance, 3-acetyl-2,5-dimethylthiophene [FL-no: 15.024] of FGE.224 will be provided subsequently according to the Flavour...

  20. Flavour-changing-neutral-current processes in B physics

    Recent progress in flavour-changing-neutral-current (FCNC) processes is reviewed with particular emphasis on the role of QCD. Standard model (SM) is consistent with data. In particular, the rate and final-state distributions in radiative rare B decays, B→Xs+γ, are well accounted for in the SM in terms of the short-distance contribution. The CLEO measurement of the inclusive rate B(B→Xsγ)=(2.32±0.67)x10-4 yields vertical stroke Vtsvertical stroke /vertical stroke Vcbvertical stroke =0.85±0.23, in agreement with unity expected from the unitarity of the CKM matrix. Likewise, most QCD-based theoretical estimates, using short-distance dominance, yield for the exclusive-to-inclusive decay rate ratio B(B→K*+γ)/B(B→Xs+γ)=0.1-0.2, in agreement with the data giving 0.19±0.1 for the same quantity. Along the same lines, the present measurements of the branching ratio B(B→K*+γ) and upper limits on the branching ratios B(B→ρ+γ) and B(B→ω+γ) can be interpreted in terms of an upper limit on the CKM matrix element ratio, yielding vertical stroke Vtdvertical stroke /vertical stroke Vtsvertical stroke ≤0.75. This bound is less restrictive than the unitarity bounds and the ones that follow from the lower limit on the B0→ B0 mixing ratio ΔMs/ΔMd>11.3, reported recently by the ALEPH collaboration. The potential of rare B decays in searching for physics beyond the standard model is also reviewed with emphasis on the decays B→Xs+γ and B→Xsl+l-. ((orig.))

  1. Food contact materials, flavouring substances and smoke flavourings

    Engel K-H

    2012-10-01

    Full Text Available

    The EFSA Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC Panel and the subsequent Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel have undertaken evaluations of the safety of flavourings (both chemically defined substances and mixtures such as smoke flavourings and food contact materials (FCM, as well as assessments on other substances used in food. The major progress in methodologies for the evaluation of the safety of these substances is highlighted in this article. By December 2011, scientific opinions had been adopted for 247 substances for food contact materials, mainly plastics. Adoption of a series of opinions on active and/or intelligent packaging substances and on recycling processes of plastics is planned between July 2012 and December 2013. Panel opinions, EFSA statements/reports and guidance documents were published on specific issues and on substances for which there was an urgent request for safety evaluation (for example isopropylthioxanthone (ITX, bisphenol A (BPA, phthalates, epoxidised soybean oil (ESBO, benzophenone and 4-methylbenzophenone. By 2009, the AFC and CEF Panels had completed the safety review of 2 067 flavourings substances used in the EU. Additional data, which were requested for 404 substances, are currently under evaluation or have been generated. Eleven smoke flavourings have been evaluated, and the CEF Panel has prepared a guidance document on the future data required for the evaluation of flavourings.

  2. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 12, Revision 2 (FGE.12Rev2): Primary saturated or unsaturated alicyclic alcohol, aldehyde, acid, and esters from chemical group 7

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise

    2011-01-01

    The European Food Safety Authority (EFSA) asked the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular, the Panel was requested to evaluate nine flavouring substances in the Flavouring Group Evaluation 12, Revision 2 (FGE.12Rev2), using the Procedure as referred to in the ...

  3. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 21, Revision 3 (FGE.21Rev3): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 59 flavouring substances in the Flavouring Group Evaluation 21, including an additional three substances in this Revision 3, using the Procedure in...... Commission Regulation (EC) No 1565/2000. Since the publication of the last revision of this FGE, the EFSA has been requested to evaluate three additional substances [FL-no: 15.057, 15.079 and 15.135], which have been included in the present revision of FGE.21. Seven of the substances [FL-no: 15.060, 15.......091, 15.092, 15.093, 15.094, 15.096, 15.097, 15.106, 15.107, 15.129 and 15.135] evaluated through the Procedure, no appropriate NOAEL was available and additional data are required. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also...

  4. EFSA Panel on food contact materials, enzymes, flavourings and processing aids (CEF); Scientific Opinion on Flavouring Group Evaluation 74, Revision 1 (FGE.74Rev1): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev1 (2009)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister;

    Member States. In particular, the Panel was requested to consider the Joint FAO/WHO Expert Committee on Food Additives (the JECFA) evaluations of flavouring substances assessed since 2000, and to decide whether no further evaluation is necessary, as laid down in Commission Regulation (EC) No 1565......-no: 12.009, 12.020, 12.045, 12.169, 12.238, 12.239 and 12.291] information on secondary components and/or composition of mixture is requested. For six substances [FL-no: 12.009, 12.020, 12.023, 12.045, 12.074 and 12.155] no solubility in ethanol and/or solubility in water is available. Finally, the...

  5. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 87, Revision 2 (FGE.87Rev2): Consideration of bicyclic secondary alcohols, ketones and related esters evaluated by JECFA (63rd meeting) structurally related to bicyclic secondary alcohols, ketones and related esters evaluated by EFSA in FGE.47Rev1 (2008)

    Beltoft, Vibe Meister; Frandsen, Henrik Lauritz; Nørby, Karin Kristiane

    2014-01-01

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of 19 bicyclic secondary alcohols, ketones and related esters evaluated by...

  6. EFSA Panel on Food Contact Material, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 51, Revision 1: Consideration of alicyclic ketones and secondary alcohols and related esters evaluated by the JECFA (59th meeting) structurally related to alicyclic ketones secondary alcohols and related esters in FGE.09Rev3 (2011)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    2012-01-01

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of 20 alicyclic ketones and secondary alcohols and related esters evaluate...

  7. Flavour reformulation and flavour stability

    Yang, Ni

    2012-01-01

    ABSTRACT This project addressed two areas in the flavour industry – flavour reformulation required as a consequence of ingredient changes and flavour stability in solid food products. The aim of the flavour reformulation study was to evaluate both instrumental and modelling approaches to reformulate commercial flavourings for food products of different fat contents. A strawberry flavouring was chosen, which delivered an acceptable flavour in pectin jelly (0% fat) but did not perform so...

  8. Flavour characterization of fresh and processed pennywort (Centella asiatica L.) juices

    Wongfhun, Pronprapa; Gordon, Michael Harry; Apichartsrangkoon, Arunee

    2010-01-01

    The flavour characteristics of fresh and processed pennywort juices treated by pasteurization, sterilization and high pressure processing (HPP) were investigated by using solid-phase micro-extraction combined with gas chromatography-mass spectrometry. Sesquiterpene hydrocarbons comprised the major class of volatile components present and the juices had a characteristic smell due to the presence of volatile compounds including β-caryophyllene, humulene, E-β-farnesene, α-copaene, alloaromadendr...

  9. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 310 (FGE.310): Rebaudioside A from chemical group 30

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    2011-01-01

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate rebaudioside A [FL-no: 16.113], a steviol glycoside. The substance was not considered to have genotoxic potential. Since a comprehensive and adequate toxicological database, including human studies, is available for steviol glycosides, the Panel based its evaluation of rebaudioside A on a comparison of the ADI of 4 mg/kg bw, expressed as steviol, establ...

  10. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 310 (FGE.310): Rebaudioside A from chemical group 30

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister;

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate rebaudioside A [FL-no: 16.113], a steviol glycoside. The substance was not considered to have genotoxic potential. Since a comprehensive and adequate...... toxicological database, including human studies, is available for steviol glycosides, the Panel based its evaluation of rebaudioside A on a comparison of the ADI of 4 mg/kg bw, expressed as steviol, established by EFSA, with the estimated dietary exposure figures based on the MSDI and mTAMDI approaches. The...... Panel concluded that rebaudioside A [FL-no: 16.113] would not give rise to safety concerns at the estimated level of intake arising from its use as flavouring substance....

  11. Flavour Visions

    Buras, Andrzej J

    2011-01-01

    This decade will allow to improve the resolution of the short distance scales by at least an order of magnitude, extending the picture of fundamental physics down to scales $5\\cdot 10^{-20}$m with the help of the LHC. Further resolution down to scales as short as $10^{-21}$m should be possible with the help of high precision experiments in which flavour violating processes will play a prominent role. Will this increase in resolution allow us to see new particles (new animalcula) similarly to what Antoni van Leeuvenhoek saw by discovering bacteria in 1676? The basic question for particle physics is how these new animalcula will look like and which difficulties of the Standard Model (SM) they will help us to solve and which new puzzles and problems they will bring with them. I will describe what role flavour physics will play in these exciting times provided this new world is animalculated.

  12. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Flavouring Group Evaluation 46, Revision 1 (FGE.46Rev1): Ammonia and three ammonium salts from chemical group 30

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister;

    The Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) was asked to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular...... Regulation (EC) No 1565/2000. The present Flavouring Group Evaluation deals with ammonia [FL-no: 16.009], and three ammonia salts (diammonium sulphide [FL-no: 16.002], ammonium chloride [FL-no: 16.048] and ammonium hydrogen sulphide [FL-no: 16.059]). The flavouring substances cannot exist as geometrical or...... a wide range of food items up to very high amounts. Hydrogen sulphide is also reported to occur naturally in a wide range of food items. In its evaluation, the Panel as a default used the “Maximised Survey-derived Daily Intake” (MSDI) approach to estimate the per capita intakes of the flavouring...

  13. Simplification of flavour combinatorics in evaluation of hadronic processes

    A serious computational problem in the evaluation of hadronic collision processes is connected with the large number of contributed partonic subprocesses, due to the quark and gluon content of the initial hadrons and CKM quark mixing. For example, 180 subprocesses contribute to the W+2jets and 292 subprocesses to the W+3jets production at LHC, when only quarks of two first generations are taken into account. We propose a simple modification of the rules for the evaluation of cross sections and distributions, which avoids a multiplication of channels due to the mixture of quark states. The method is based on a unitary rotation of down quarks, thus, transporting the mixing matrix elements from vertices of Feynman diagrams to the parton distribution functions. As a result, one can calculate cross sections with significantly fewer subprocesses. For the example mentioned above, with new rules one needs to evaluate only 21 and 33 subprocesses respectively in order to compute the cross sections for W+2jets and W+3jets processes. Matrix elements of the subprocesses are calculated without quark mixing but with a modified PDF convolution which depends on the quark mixing angle and topologies of gauge invariant classes of diagrams. The proposed method has been incorporated into the CompHEP program and checked on various examples. (author)

  14. Selected topics in heavy flavour physics

    We review the status of flavour physics in spring 2014. The numerous accurate new measurements of flavour experiments have enabled us to test our theoretical understanding of flavour processes with an unprecedented precision. At first sight the dominant amount of measurements seems to be standard model like. Having a closer look one finds, however, that in most of the observables there is still some considerable space for new effects. In addition many discrepancies are still not yet settled. For further investigations and definite conclusions an improvement of the theoretical precision as well as the experimental one is mandatory. Communicated by Professor Alan Martin (topical review)

  15. EFSA ; Scientific Opinion on Flavouring Group Evaluation 91, Revision 1 (FGE.91Rev1): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev3 (2011)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister;

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...... have also been considered for the substances evaluated through the Procedure and for three substances, [FL-no: 12.274, 12.284 and 15.049], information on the composition of stereoisomeric mixture is lacking....

  16. EFSA Panel on Food Contact Material, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 51, Revision 1: Consideration of alicyclic ketones and secondary alcohols and related esters evaluated by the JECFA (59th meeting) structurally related to alicyclic

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...... evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of 20 alicyclic ketones and secondary alcohols and related esters evaluated by JECFA (59th meeting) in 2002. This revision is made due to inclusion of seven additional substances...

  17. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 12, Revision 2 (FGE.12Rev2): Primary saturated or unsaturated alicyclic alcohol, aldehyde, acid, and esters from chemical group 7

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister;

    group 7. Seven of the nine flavouring substances possess one or more chiral centres and additionally, and due to the presence of a double bond, one of these substances can exist as geometric isomer. For two of these substances, the stereoisomeric composition has not been specified. The nine flavouring...... precise information that would enable the Panel to make a more realistic estimate of the intakes of the flavouring substances, the Panel has decided also to perform an estimate of the daily intakes per person using a “modified Theoretical Added Maximum Daily Intake” (mTAMDI) approach based on the normal...... precise data on use and use levels. According to the default MSDI approach, the nine flavouring substances in this group have intakes in Europe from 0.011 to 43 micrograms/capita/day, which are below the threshold of concern value for structural class I (1800 micrograms/person/day) substances. The...

  18. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 301 (FGE.301): A sulphur substituted pyrimidin-derivative and its hydrochloride salt

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister;

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate two flavouring substances, 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one [FL-no: 16.116] and 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H...

  19. Experimental constraints from flavour changing processes and physics beyond the standard model

    Gersabeck, M.; Gligorov, V.V. [CERN, Geneva (Switzerland); Serra, N. [University of Zuerich (Switzerland)

    2012-08-15

    Flavour physics has a long tradition of paving the way for direct discoveries of new particles and interactions. Results over the last decade have placed stringent bounds on the parameter space of physics beyond the Standard Model. Early results from the LHC, and its dedicated flavour factory LHCb, have further tightened these constraints and reiterate the ongoing relevance of flavour studies. The experimental status of flavour observables in the charm and beauty sectors is reviewed in measurements of CP violation, neutral meson mixing, and measurements of rare decays. (orig.)

  20. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 06, Revision 3 (FGE.06Rev3): Straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 50 flavouring substances in the Flavouring Group Evaluation 6, Revision 3, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the subs...

  1. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 61 flavouring substances in the Flavouring Group Evaluation 10, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the sub...

  2. Final conference FP7 RTD project FACET (Flavours, Additives and food Contact materials Exposure Tool) 26th October 2012 Brussels, Belgium

    2012-01-01

    The FP7 RTD project FACET (Flavours, Additives and food Contact materials Exposure Tool) project is now completed. Its achievement are presented to its stakeholders. The event is taking place on Friday 26th October in Brussels. The concept behind this project is the creation of a food chemical exposure system, sustainable beyond the project life, which covers representative regions of the EU and which will meet, to the highest possible standard, the needs of the EU regulatory authoriti...

  3. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 303 (FGE.303): Spilanthol from chemical group 30

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister;

    candidate substance spilanthol [FL-no: 16.121] is a branched chain unsaturated aliphatic amide from chemical group 30. The substance has been presented with specification of the stereoisomeric composition. The candidate substance was assigned to structural class III, according to the decision tree approach......, the Panel was requested to evaluate one flavouring substance in the Flavouring Group Evaluation 303, using the Procedure as referred to in the Commission Regulation (EC) No 1565/2000. The flavouring substance belongs to chemical group 30, Annex I of the Commission Regulation (EC) No 1565/2000. The....... In the absence of more precise information that would enable the Panel to make a more realistic estimate of the intakes of the flavouring substances, the Panel has decided also to perform an estimate of the daily intakes per person using a “modified Theoretical Added Maximum Daily Intake” (m...

  4. Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride

    Wan Aida Wan Mustapha

    2013-06-01

    Full Text Available Palm sugar-like flavouring (PSLF is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide. Hence, the objective of this research was to reduce saltiness and acrylamide without negatively affecting the aroma properties of PSLF. A decrease in the sodium phosphate (NaHPO4 buffer concentration from 0.20 to 0.02 M was found to reduce sodium to approximately 15% of the level found in original PSLF. A further decrease (~25% in the sodium content was achieved by removing monobasic sodium phosphate (NaH2PO4 from the buffer system. Meanwhile, the addition of CaCl2 at 20–40 mg/L reduced the acrylamide content in PSLF by as much as 58%. A CaCl2 concentration of 20 mg/mL was most favourable as it most efficiently suppressed acrylamide formation while providing an acceptably high flavour yield in PSLF. In view of the high acrylamide content in PSLF, additional work is necessary to further reduce the amount of acrylamide by controlling the asparagine concentration in the precursor mixture.

  5. Scientific Opinion on Flavouring Group Evaluation 91, Revision 2 (FGE.91Rev2): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev5 (2012)

    EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)

    2014-01-01

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of 44 simple aliphatic and aromatic sulphides and thiols evaluated by the ...

  6. Scientific Opinion on Flavouring Group Evaluation 74, Revision 3 (FGE.74Rev3): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev5 (2012)

    EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)

    2014-01-01

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of 19 simple aliphatic sulphides and thiols evaluated by the JECFA at the ...

  7. Reconciling $(g-2)_\\mu$ and charged lepton flavour violating processes through a doubly charged scalar

    Chakrabortty, Joydeep; Mondal, Subhadeep; Srivastava, Tripurari

    2015-01-01

    In this work, we investigate the phenomenological consequences of a doubly charged scalar which may belong to different uncoloured scalar multiplets. This doubly charged scalar couples to the charged leptons as well as gauge bosons, which we parametrize in a model independent way. Restricting ourselves in the regime of conserved charged-parity (CP), we assume only a few non-zero Yukawa couplings ($y_{\\mu \\ell}$, where $\\ell=e,\\mu,\\tau$) between the doubly charged scalar and the charged leptons. Our choices allow the doubly charged scalar to impinge low-energy processes like anomalous magnetic moment of muon and a few possible charged lepton flavour violating (CLFV) processes. These same Yukawa couplings are also instrumental in producing same-sign di-lepton signatures at the LHC. In this article we examine the impact of individual contributions from the diagonal and off-diagonal Yukawa couplings in the light of muon $(g-2)$ excess. Subsequently, we use the derived information to inquire the possible CLFV proc...

  8. Meat flavour

    For the consumer, meat is characterized by a certain number of organoleptic qualities; among them, flavour -that is to say the association of both odour and taste- plays a leading part. This property is based upon a great number of chemical components: some volatile components are responsible for the aroma and some non-volatile ones for the taste. These substances are either made or released during the heating of the meat on account of components called precursors which are produced during the aging of the meat. The two main reactions which preside over the elaboration of flavour are: the Maillard's reaction and the autooxidation reactions. Meat flavour is associated with the animal characteristics; it is influenced by the ante- and post mortem treatments as well as by the technological treatments for storing it. The use of synthetical flavours is to be considered as possible in the future

  9. Flavour Behavior

    奎斯特国际有限公司

    2004-01-01

    @@ A good flavour must taste realistic and natural as well as performing under tough conditions, says Mairi Coia. In conjunction with texture or mouthfeel, flavour is the most important aspect of food. It is the one thing can bring consumers back to a product again and again - or not, as the case may be. In short, taste is the number one attribute in food and that is why the global fiavour business is worth A5 billion every year as manufacturers strive to make food taste better and fresher for longer.

  10. Heavy flavours

    Buras, Andrzej J

    1992-01-01

    This volume is a collection of review articles on the most outstanding topics in heavy flavour physics. All the authors have made significant contributions to this field. The book reviews in detail the theoretical structure of heavy flavour physics within the Standard Model and its confrontation with existing experimental data. The physics of the top quark and of the Higgs play an important role in this volume. Beginning with radiative electroweak corrections and their impressive tests at LEP and hadron colliders, the book summarizes the present status of quark mixing, CP violation and rare de

  11. Heavy flavours

    Buras, Andrzej J

    1998-01-01

    This volume is a collection of review articles on the most outstanding topics in heavy flavour physics. All the authors have made significant contributions to this field. The book reviews in detail the theoretical structure of heavy flavour physics and confronts the Standard Model and some of its extensions with existing experimental data.This new edition covers new trends and ideas and includes the latest experimental information. Compared to the previous edition interesting new activities are included and some of the key contributions are updated. Particular attention is paid to the discover

  12. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 220, Revision 1 (FGE.220Rev1): alpha,beta-Unsaturated ketones and precursors from chemical subgroup 4.4 of FGE.19: 3(2H)-Furanones.

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise

    2011-01-01

    The European Food Safety Authority (EFSA) asked the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular, the Panel was asked to evaluate flavouring substances using the Procedure as referred to in the Commission Regulation (EC) No 1565/2000. The present revision of FGE.220,...

  13. Phenomenological aspects of flavoured dark matter

    Blanke, Monika

    2015-01-01

    Flavour symmetries in the dark sector are a theoretically motivated and phenomenologically appealing concept. The dark matter particle can be stabilised with the help of flavour symmetries, without the need to introduce an additional discrete symmetry by hand. Apart from the usual searches in direct and indirect detection experiments and high energy colliders, flavoured dark matter generally also gives rise to new flavour violating interactions leading to interesting signatures in rare meson decays. This proceedings article reviews a simplified model of flavoured dark matter in which the dark matter coupling to quarks constitutes a new source of flavour violation, so that the model goes beyond Minimal Flavour Violation. Particular emphasis is put on the discussion of its phenomenological implications in flavour, collider and direct detection experiments.

  14. Flavour Physics of Leptons and Dipole Moments.

    Raidal, M.; van der Schaaf, A.; Bigi, I.; Mangano, M.L.; Semertzidis, Y.; Abel, S.; Albino, S.; Antusch, S.; Arganda, E.; Bajc, B.; Banerjee, S.; Biggio, C.; Blanke, M.; W. Bonivento; Branco, G. C.

    2008-01-01

    This chapter of the report of the ``Flavour in the era of the LHC'' Workshop discusses the theoretical, phenomenological and experimental issues related to flavour phenomena in the charged lepton sector and in flavour-conserving CP-violating processes. We review the current experimental limits and the main theoretical models for the flavour structure of fundamental particles. We analyze the phenomenological consequences of the available data, setting constraints on explicit models beyond the ...

  15. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 3, Revision 2 (FGE.03Rev2): Acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated or unsaturated

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister;

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate one flavouring substance, acetaldehyde ethyl isopropyl acetal [FL-no: 06.137], structurally related to the 58 flavouring substances in the Flavouring Group...... structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded as for the other already evaluated substances that the substance [FL-no: 06.137] do not give rise to safety concern at its level of dietary...

  16. Risk assessment of flavouring substances used in foods

    Norby, Karin; Beltoft, Vibe Meister; Greve, Krestine;

    2006-01-01

    The aim of the present project, the FLAVIS project, is to perform risk assessment of chemically defined flavouring substances. The evaluations are then presented to the European Food Safety Authority (EFSA) for final adoption in its Scientific Panel on food additives, flavourings, processing aids...... EU. In application of this Regulation, a Register of about 2800 flavouring substances used in or on foodstuffs in the EU Member States was adopted and are currently being evaluated according to the evaluation programme laid down by Commission Regulation. The EU Safety Evaluation Procedure is derived...... not to present a safety concern, have been specified. In the project a very comprehensive database (the FLAVIS database) has been developed for the evaluation. It compiles information on the about 2800 flavouring substances used in Europe: specifications, structural class, food categories used in...

  17. Risk assessment of flavouring substances used in foods

    Norby, Karin; Beltoft, Vibe Meister; Greve, Krestine; Reffstrup, Trine Klein; Gry, Jørn

    2006-01-01

    not to present a safety concern, have been specified. In the project a very comprehensive database (the FLAVIS database) has been developed for the evaluation. It compiles information on the about 2800 flavouring substances used in Europe: specifications, structural class, food categories used in......The aim of the present project, the FLAVIS project, is to perform risk assessment of chemically defined flavouring substances. The evaluations are then presented to the European Food Safety Authority (EFSA) for final adoption in its Scientific Panel on food additives, flavourings, processing aids...... and materials in contact with food. The regulatory background for the work is found in the European Parliament and Council Regulation No. 2232/96 laying down a procedure for the establishment of a list of flavouring substances the use of which will be authorised to the exclusion of all others in the...

  18. Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process

    Vanbeneden, Nele

    2007-01-01

    Among the flavour-active volatile phenols in beer, most of them originate from the raw materials used in the brewing process. Only some of them can be formed by yeast activity, namely 4-vinylguaiacol (4VG) and 4-vinylphenol (4VP). The presence of these volatile phenolic compounds is considered undesirable when present in excessive concentration in bottom-fermented pilsner beers, hence the term “phenolic off-flavour” (POF). It is attributed to beers with a strong medicinal, clove-like aroma. D...

  19. Flavour Compounds in Fungi

    Ravasio, Davide Antonio

    Fungi produce a variety of volatile organic compounds (VOCs) during their primary or secondary metabolism and with a wide range of functions. The main focus of this research work has been put on flavour molecules that are produced during fermentation processes, mainly esters and alcohols derived...

  20. Processing of bluefish, Pomatomus saltatrix using natural smoke flavouring as coadjuvant

    Alex Augusto Gonçalves

    1999-01-01

    Full Text Available The bluefish (Pomatomus saltatrix constitutes the main fishing resource in Rio Grande do Sul (Brazil coast in the autumn, winter and spring months. Considering that this fish is highly perishable, to have its shelf life increased an adequate treatment and processing are needed as soon as its capture occurs. Its use in the elaboration of a smoked product can represent considerable economic growth, if compared to its current "in natura" or frozen commercialization. A bluefish base smoked product was elaborated using natural smoke flavouring (known commercially as liquid smoke defining the adjusted technological characteristics during the processing. The best form of liquid smoke application (immersion or sprinkling was chosen sensorially by hedonic scale. The sprinkling of liquid smoke in the concentration of 20% on unskinned bluefish fillets showed better acceptance in the sensorial evaluation. A daily 49.5ºC pay-drying of 45 minutes before the liquid smoke application favored its larger penetration in the bluefish muscle. The thermal treatment used (52.8ºC for 45 minutes; 67ºC for 45 minutes and 80.8ºC for two and a half hours was enough to get a product with good sensorial acceptance. The final yield of the used processing was of 39.58%, similar with the yield shown by other authors of other commercial species. The product must be kept under freezing temperature.A anchova constitui o principal recurso pesqueiro na costa do Rio Grande do Sul nos meses de outono, inverno e primavera. Conside-rando que este pescado é altamente perecível, para poder prolongar sua vida-de-prateleira necessita-se de um tratamento e processamento adequados tão logo ocorra sua captura. Sua utilização na elaboração de um produto defumado pode representar um crescimento econômico considerável, se comparado com sua atual comercialização na forma "in natura" ou congelada. Foi elaborado um produto defumado à base de anchova utilizando aroma natural de fuma

  1. Flavour equilibration studies of quark-gluon plasma with non-zero baryon density

    Abhijit Sen

    2009-12-01

    Flavour equilibration for a thermally equilibrated but chemically non-equilibrated quark-gluon plasma is presented. Flavour equilibration is studied enforcing baryon number conservation. In addition to the usual processes like single additional gluon production $gg \\rightleftharpoons ggg$ and its reverse and quark–antiquark pair production by gluon pair fusion $gg \\rightleftharpoons q_{i}q_{i}^{-}$ and reverse thereof, processes like quark-flavour interchanging $q_{i}q_{i}^{-} \\rightleftharpoons q_{j}q_{j}^{-}$ is also considered. The degree of equilibration is studied comparatively for various reactions/constraints that are being considered.

  2. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 82, Revision 1 (FGE.82Rev1): Consideration of Epoxides evaluated by the JECFA (65 th meeting)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz; Lund, Pia; Nørby, Karin Kristiane

    evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of five epoxides evaluated by the JECFA at the 65th meeting in 2005. This revision is made due to inclusion of one additional substance, beta-ionone epoxide [FL-no: 07.170], cleared...... for genotoxicity concern and due to additional toxicity data have become available for beta-caryophyllene epoxide [FL-no: 16.043]. Since publication of FGE.82 one substance epoxy oxophorone [FL-no: 16.051] is no longer supported for use as flavouring substances in Europe by Industry and will therefore...

  3. Flavour Chemistry of Chicken Meat: A Review

    Jayasena, Dinesh D.; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

    2013-01-01

    Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds res...

  4. Definitions of minimal flavour violation for leptons

    Neutrino masses imply the violation of lepton flavour and new physics beyond the Standard Model. However, flavour change has only been observed in oscillations. In analogy with the quark sector, we could deduce the existence of a principle of Minimal Flavour Violation also for Leptons (MFVL). Such an extension is not straightforward, since the mechanisms generating neutrino masses are unknown and many scenarios can be envisaged. Thus, we explore some possible definitions of MFVL and propose a notion that can include many models. We show, furthermore, that flavour violating processes are not necessarily controlled by the PMNS mixing matrix. (author)

  5. Production of Japanese Soy-Sauce Flavours

    Sluis, van der C.

    2001-01-01

    The salt-tolerant yeasts Zygosaccharomyces rouxii and Candida versatilis are important for the formation of flavour in Japanese soy-sauce processes. In these processes Z. rouxii produces the flavour components ethanol, higher alcohols and 4-hydroxyfuranones, while C. versatilis is responsible for th

  6. Spontaneous CP violation and neutral flavour conservation

    The conditions for one-loop stability of neutral flavour conservation in SU(2)LxU(1) models with spontaneous CP violation are analysed. In addition to previously known cases there is an essentially unique two-generation model with two Higgs doublets where neutral flavour conservation is guaranteed to all orders by a non-standard CP symmetry. (orig.)

  7. Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride

    Wan Aida Wan Mustapha; Chun Wai Ho; Faridah Abas; Chin Ping Tan; Phui Yee Tan

    2013-01-01

    Palm sugar-like flavouring (PSLF) is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide. Hence, the objective of this research was to reduce saltiness and acrylamide without negatively affecting the aroma properties of PSLF. A decrease in the sodium phosphate (NaHPO4) buffer concentration from 0.20 to 0.02 M was found to reduce sodium to approximately 15% of ...

  8. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 11, Revision 2 (FGE.11Rev2): Aliphatic dialcohols, diketones, and hydroxyketones from chemical groups 8 and 10

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    substances in the present group have been reported to occur naturally in a wide range of food items. In its evaluation, the Panel as a default used the “Maximised Survey-derived Daily Intake” (MSDI) approach to estimate the per capita intakes of the flavouring substances in Europe. However, when the Panel......, the Panel was requested to evaluate 12 flavouring substances in the Flavouring Group Evaluation 11, Revision 2 (FGE.11Rev2), using the Procedure as referred to in the Commission Regulation (EC) No 1565/2000. These 12 flavouring substances belong to chemical group 10, Annex I of the Commission...... required. For the remaining candidate substances, genotoxicity data are only available for a limited number of substances, and the genotoxicity could not be assessed adequately. However, the genotoxicity data available on these remaining 11 candidate substances do not preclude evaluation using the...

  9. Dynamics of Non-supersymmetric Flavours

    Alam, M Sohaib; Kundu, Arnab; Kundu, Sandipan

    2013-01-01

    We continue investigating the effect of the back-reaction by non-supersymmetric probes in the Kuperstein-Sonnenschein model. In the limit when the back-reaction is small, we discuss physical properties of the back-reacted geometry. We further introduce additional probe flavours in this back-reacted geometry and study in detail the phase structure of this sector when a constant electromagnetic field or a chemical potential are present. We find that the Landau pole, which serves as the UV cut-off of the background geometry, also serves as an important scale in the corresponding thermodynamics of the additional flavour sector. We note that since this additional probe flavours are indistinguishable from the back-reacting flavours, the results we obtain point to a much richer phase structure of the system.

  10. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 20, Revision 3 (FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    2011-01-01

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider in this revision 3 of Flavouring Group Evaluation 20, the SCF Opinion on benzoic acid. Furthermore information on stereoisomeric composition for two substances [FL-no: 06.104 and 09.570] and new information to support the re-allocation of the structural class for the candidate substance piperonyl alcohol [FL-no: 02.205] has been submitted. The 41 flavou...

  11. Cern Academic Training programme 2011 - Flavour Physics and CP Violation

    PH Department

    2011-01-01

    LECTURE SERIES   4, 5, 6 and 7 April 2011 Flavour Physics and CP Violation Dr. Yosef Nir (Weizmann Institute of Science, Rehovot, Israel 11:00-12:00 - 4, 6 and 7 April - Bldg. 222-R-001 - Filtration Plant 5 April - Bldg. 80-1-001 - Globe 1st Floor   The B-factories have led to significant progress in our understanding of CP violation and of flavour physics. Yet, two flavour puzzles remain. The standard model flavour puzzle is the question of why there is smallness and hierarchy in the flavour parameters. The new physics flavour puzzle is the question of why TeV-scale new physics was not signalled in flavour changing neutral current processes. The high pT experiments, ATLAS and CMS, are likely to shed light on these puzzles. As concerns CP violation, the LHC will lead to progress on the puzzle of the baryon asymmetry as well.  

  12. Flavour Physics and Implication for New Phenomena

    Isidori, Gino

    2015-01-01

    Flavour physics represents one of the most interesting and, at the same time, less understood sector of the Standard Theory. On the one hand, the peculiar pattern of quark and lepton masses, and their mixing angles, may be the clue to some new dynamics occurring at high-energy scales. On the other hand, the strong suppression of flavour-changing neutral-current processes, predicted by the Standard Theory and confirmed by experiments, represents a serious challenge to extend the Theory. This article reviews both these aspects of flavour physics from a theoretical perspective.

  13. Flavouring compounds in Indian potato snacks.

    Raigond, Pinky; Singh, Brajesh; Dhulia, Akshita; Chopra, Shelly; Dutt, Som

    2015-12-01

    Market for processed potato products is rising day by day. Flavour plays important role in decision making by consumers due to their preferences for better tasting food. In potato and potato products, glutamic acid, aspartic acid, guanosine 5'-monophosphate (GMP) and adenosine 5'-monophosphate (AMP) are the major umami compounds which contribute towards flavour. Therefore, umami 5' nucleotides (AMP+GMP) were estimated from local potato products available as common fried products in the Indian markets and processed potato products being sold by the retailers. The analysis was also carried in raw, microwaved and pressure cooked tubers of forty seven Indian potato cultivars. Umami 5' nucleotide content ranged from 2.63 (Aloo seekh) to 8.26 μg/g FW (fried lachcha) in local potato products. In processed potato products, the content ranged from 2.72 μg/g FW (Smiles) to 14.75 μg/g FW (Aloo Bhujia). Along with aloo bhujia, umami 5' nucleotides were also high in dehydrated aloo lachcha (11.14 μg/g FW) and dehydrated potato chips (10.13 μg/g FW) and low in Smiles (2.72 μg/g FW) and Potato Shortz (3.40 μg/g FW). The study suggests that the potato products prepared solely from potato contained higher levels of umami 5' nucleotides compared to other products prepared by mixing potato with other cereals and vegetables. In Indian potato cultivars overall there was 14 % increase on microwave cooking and 31 % increase in flavouring compounds on pressure cooking. This type of study enabled in identifying better tasting cultivars for further product development and also to develop products with less addition of salt. PMID:26604408

  14. Heavy-quark mass dependence in global PDF analyses and 3- and 4-flavour parton distributions

    Martin, A.D. [University of Durham, Institute for Particle Physics Phenomenology, Durham (United Kingdom); Stirling, W.J. [University of Cambridge, Cavendish Laboratory, Cambridge (United Kingdom); Thorne, R.S. [University College London, Department of Physics and Astronomy, London (United Kingdom); Watt, G. [CERN, Theory Group, Physics Department, Geneva 23 (Switzerland)

    2010-11-15

    We study the sensitivity of our recent MSTW 2008 NLO and NNLO PDF analyses to the values of the charm- and bottom-quark masses, and we provide additional public PDF sets for a wide range of these heavy-quark masses. We quantify the impact of varying m{sub c} and m{sub b} on the cross sections for W, Z and Higgs production at the Tevatron and the LHC. We generate 3- and 4-flavour versions of the (5-flavour) MSTW 2008 PDFs by evolving the input PDFs and {alpha}{sub S} determined from fits in the 5-flavour scheme, including the eigenvector PDF sets necessary for calculation of PDF uncertainties. As an example of their use, we study the difference in the Z total cross sections at the Tevatron and LHC in the 4- and 5-flavour schemes. Significant differences are found, illustrating the need to resum large logarithms in Q{sup 2}/m{sub b}{sup 2} by using the 5-flavour scheme. The 4-flavour scheme is still necessary, however, if cuts are imposed on associated (massive) b-quarks, as is the case for the experimental measurement of Zb anti b production and similar processes. (orig.)

  15. Flavour alignment in physics beyond the standard model

    Braeuninger, Carolin Barbara

    2012-11-21

    extension of the Standard Model where a second Higgs doublet is added. In such models, there are two Yukawa matrices for each fermion type. Going to the mass basis, one of them is diagonalized and together with the vacuum expectation value of the Higgs forms the mass matrix of the quarks. The other Yukawa matrix however is not diagonal. It couples two quarks and one of the mass eigenstates of the two Higgs doublets. Flavour violating processes can thus occur via the exchange of a neutral scalar. If the two Yukawa matrices were aligned for some reason this would not happen. However, the alignment can only be imposed at one energy scale and will be spoiled when evolving the couplings down to a lower scale. It is shown that in spite of this effect, alignment of the Yukawa couplings provides sufficient protection from flavour changing neutral currents to be in agreement with present experimental bounds. Another, more ambitious, extension of the Standard Model are warped extra dimensions. In these models spacetime consists of a slice of five-dimensional Anti-de Sitter space (the ''bulk'') sandwiched in between two flat four-dimensional boundaries (the ''branes''). The Higgs is assumed to live on one of the branes while all other particles are allowed to spread into the bulk. Particles that propagate in the bulk have a ''KK tower'' of heavier particles associated with them in the effective four-dimensional theory. In the bulk fermions have a vector-like mass term in addition to their Yukawa couplings to the Higgs. Via different localizations of the quarks' wave functions in the bulk, the huge differences in their masses can be explained. However, since the wave function profiles of the quarks are non-universal for the different flavours, so are the couplings to the KK excitations of gauge bosons. Rotating to the mass basis therefore introduces off-diagonal elements in these couplings and thus flavour changing

  16. Flavour alignment in physics beyond the standard model

    Model where a second Higgs doublet is added. In such models, there are two Yukawa matrices for each fermion type. Going to the mass basis, one of them is diagonalized and together with the vacuum expectation value of the Higgs forms the mass matrix of the quarks. The other Yukawa matrix however is not diagonal. It couples two quarks and one of the mass eigenstates of the two Higgs doublets. Flavour violating processes can thus occur via the exchange of a neutral scalar. If the two Yukawa matrices were aligned for some reason this would not happen. However, the alignment can only be imposed at one energy scale and will be spoiled when evolving the couplings down to a lower scale. It is shown that in spite of this effect, alignment of the Yukawa couplings provides sufficient protection from flavour changing neutral currents to be in agreement with present experimental bounds. Another, more ambitious, extension of the Standard Model are warped extra dimensions. In these models spacetime consists of a slice of five-dimensional Anti-de Sitter space (the ''bulk'') sandwiched in between two flat four-dimensional boundaries (the ''branes''). The Higgs is assumed to live on one of the branes while all other particles are allowed to spread into the bulk. Particles that propagate in the bulk have a ''KK tower'' of heavier particles associated with them in the effective four-dimensional theory. In the bulk fermions have a vector-like mass term in addition to their Yukawa couplings to the Higgs. Via different localizations of the quarks' wave functions in the bulk, the huge differences in their masses can be explained. However, since the wave function profiles of the quarks are non-universal for the different flavours, so are the couplings to the KK excitations of gauge bosons. Rotating to the mass basis therefore introduces off-diagonal elements in these couplings and thus flavour changing neutral processes. Since the wave function profiles are a function of the eigenvalues of the

  17. Lepton-flavour violation in a Pati-Salam model with gauged flavour symmetry

    Feldmann, Thorsten; Moch, Paul

    2016-01-01

    Combining Pati-Salam (PS) and flavour symmetries in a renormalisable setup, we devise a scenario which produces realistic masses for the charged leptons. Flavour-symmetry breaking scalar fields in the adjoint representations of the PS gauge group are responsible for generating different flavour structures for up- and down-type quarks as well as for leptons. The model is characterised by new heavy fermions which mix with the Standard Model quarks and leptons. In particular, the partners for the third fermion generation induce sizeable sources of flavour violation. Focusing on the charged-lepton sector, we scrutinise the model with respect to its implications for lepton-flavour violating processes such as $\\mu \\rightarrow e\\gamma$, $\\mu\\rightarrow 3e$ and muon conversion in nuclei.

  18. Cerus process modified with glass addition (Vitrocerus)

    A processing method for spent fuels type Mtr from research reactors has developed in Nuclear Materials Division of Bariloche Atomic Center, this process involved the creation of ceramic matrix containing fuel and natural uranium in an isotopic solution, this project has named CERUS (Spanish acronym of 'Ceramización de Elementos Radioactivos en Uranio Sinterizado': Ceramming of radioactive elements with sintered uranium ). This process works with reduced volumes than a conventional vitrification, however because of some issues on the material resistance; we propose the addition of small amounts of glass with the idea to enhance the lixiviation properties of the final material. In this process is not considered the reprocessing possibility of the spent fuel. (author)

  19. Flavour models with Dirac and fake gluinos

    In the context of supersymmetric models where the gauginos may have both Majorana and Dirac masses we investigate the general constraints from flavour-changing processes on the scalar mass matrices. One finds that the chirality-flip suppression of flavour-changing effects usually invoked in the pure Dirac case holds in the mass insertion approximation but not in the general case, and fails in particular for inverted hierarchy models. We quantify the constraints in several flavour models which correlate fermion and scalar superpartner masses. We also discuss the limit of very large Majorana gaugino masses compared to the chiral adjoint and Dirac masses, where the remaining light eigenstate is the “fake” gaugino, including the consequences of suppressed couplings to quarks beyond flavour constraints

  20. Flavour Tagging at LHCb

    Grabalosa Gandara, M

    2009-01-01

    To do precise CP violation measurements, the most possible accurate knowledge of the flavour at production of the reconstructed B meson is required. This poster summarizes the flavour tagging performances for the LHCb experiment. We use same side an opposite side algorithms to establish wheter the meson contained a b or a b\\bar quark. The final decision is obtained through a combination of several methods. The use of control channels, decays to a flavour specific final state, will allow to determine the wrong tag fraction \\omega (the probability of a tag to be wrong), which can be used as input for the determination of CKM unitary triangle angles.

  1. Heavy flavour in ALICE

    Pillot, Philippe

    2008-01-01

    Open heavy flavours and heavy quarkonium states are expected to provide essential informa- tion on the properties of the strongly interacting system fo rmed in the early stages of heavy-ion collisions at very high energy density. Such probes are espe cially promising at LHC energies where heavy quarks (both c and b) are copiously produced. The ALICE detector shall measure the production of open heavy flavours and heavy quarkonium st ates in both proton-proton and heavy-ion collisions at the LHC. The expected performances of ALICE for heavy flavour physics is discussed based on the results of simulation studies on a s election of benchmark channels

  2. The flavour of natural SUSY

    Bruemmer, Felix [SISSA/ISAS, Trieste (Italy); Kraml, Sabine; Kulkarni, Suchita; Smith, Christopher [Universite Grenoble-Alpes, CNRS/IN2P3, Laboratoire de Physique Subatomique et de Cosmologie, Grenoble Cedex (France)

    2014-09-15

    An inverted mass hierarchy in the squark sector, as in so-called ''natural supersymmetry'', requires non-universal boundary conditions at the mediation scale of supersymmetry breaking. We propose a formalism to define such boundary conditions in a basis-independent manner and apply it to generic scenarios where the third-generation squarks are light, while the first two-generation squarks are heavy and near-degenerate. We show that not only is our formalism particularly well suited to study such hierarchical squark mass patterns, but in addition the resulting soft terms at the TeV scale are manifestly compatible with the principle of minimal flavour violation, and thus automatically obey constraints from flavour physics. (orig.)

  3. Computational Process Modeling for Additive Manufacturing (OSU)

    Bagg, Stacey; Zhang, Wei

    2015-01-01

    Powder-Bed Additive Manufacturing (AM) through Direct Metal Laser Sintering (DMLS) or Selective Laser Melting (SLM) is being used by NASA and the Aerospace industry to "print" parts that traditionally are very complex, high cost, or long schedule lead items. The process spreads a thin layer of metal powder over a build platform, then melts the powder in a series of welds in a desired shape. The next layer of powder is applied, and the process is repeated until layer-by-layer, a very complex part can be built. This reduces cost and schedule by eliminating very complex tooling and processes traditionally used in aerospace component manufacturing. To use the process to print end-use items, NASA seeks to understand SLM material well enough to develop a method of qualifying parts for space flight operation. Traditionally, a new material process takes many years and high investment to generate statistical databases and experiential knowledge, but computational modeling can truncate the schedule and cost -many experiments can be run quickly in a model, which would take years and a high material cost to run empirically. This project seeks to optimize material build parameters with reduced time and cost through modeling.

  4. Supersymmetric Radiative Flavour

    Conlon, Joseph P.; Pedro, Francisco G.

    2011-01-01

    We examine possibilities for the radiative generation of the Yukawa couplings and flavour structure in supersymmetric models in the supersymmetric phase. Not withstanding the non-renormalisation of the Wilsonian superpotential, this can occur through the 2-loop vertex renormalisation of the physical 1PI couplings. We describe this effect and construct models in which this occurs. For models attempting to reproduce the full flavour structure of the Standard Model, we analyse the tension betwee...

  5. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 9, Revision 4 (FGE.09Rev4): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    revision of FGE.09 includes the assessment of four additional flavouring substances, p-menthan-3-one [FL-no: 07.059], 2,6,6-trimethylcyclohex-2-en-1-one [FL-no: 07.202], l-piperitone [FL-no: 07.255] and menthol 1-and 2-propylene glycol carbonate [FL-no: 09.843]. None of the substances were considered to...

  6. Scientific Opinion on the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20 when used as flavourings for all animal species

    EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP

    2013-05-01

    Full Text Available Chemical group 20 consists of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups, of which 31 are currently authorised for use as flavours in food. The FEEDAP Panel was unable to perform an assessment of six compounds (methanethiol, methyl propyl disulphide, dipropyl trisulphide, 3-mercaptobutan-2-one, 3-(methylthiobutanal and 3-methyl-1,2,4-trithiane because of issues related to the purity of the compounds. The FEEDAP Panel concludes that the following 25 compounds are safe for the target species at the proposed maximum dose level (0.05 mg/kg complete feed: 3-(methylthiopropionaldehyde, methyl 3-(methylthiopropionate, allylthiol, dimethyl sulphide, dibutyl sulphide, diallyl disulphide, diallyl trisulphide, dimethyl trisulphide, dipropyl disulphide, allyl isothiocyanate, dimethyl disulphide, 2-methylbenzene-1-thiol, S-methyl butanethioate, allyl methyl disulphide, 3-(methylthiopropan-1-ol, 3-(methylthiohexan-1-ol, 1-propane-1-thiol, diallyl sulphide, 2,4-dithiapentane, 2-methyl-2-(methyldithiopropanal, 2-methylpropane-1-thiol, methylsulfinylmethane, propane-2-thiol, 3,5-dimethyl-1,2,4-trithiolane and 2-methyl-4-propyl-1,3-oxathiane. No safety concern for the consumer would arise from the use of these 25 compounds of CG 20 up to the highest safe level in feedingstuffs for all animal species, with the exception of allyl isothiocyanate. Although additional exposure to this substance through its low use level in animal feeds would not substantially increase consumer exposure, the FEEDAP Panel notes that the estimated exposure of consumers is already higher than the acceptable daily intake (ADI. All compounds should be considered irritant to skin, eyes and respiratory tract and as skin sensitisers. The proposed concentration of 0.05 mg flavour/kg feed is not expected to cause detrimental effects to the environment, except for 2-methylpropane-1-thiol, for which 0

  7. EFSA ; Scientific Opinion on Flavouring Group Evaluation 59, Revision 1 (FGE.59Rev1): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting and 63rd meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 Rev2 (2010)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister;

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further......, “No safety concern at estimated levels of intake as flavouring substances” based on the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for two substances, are information on the composition of...

  8. EFSA ; Scientific Opinion on Flavouring Group Evaluation 94, Revision 1 (FGE.94Rev1): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68th meeting)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister;

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...... substance, [FL-no: 16.090], the composition of the stereoisomeric mixture has to be specified....

  9. Flavour in the era of the LHC

    2006-01-01

    The 4th meeting of the 'Flavour in the era of the LHC'workshop will take place at CERN on 9-11 October, 2006. The goal of this workshop is to outline and document a programme for flavour physics for the next decade, addressing in particular the complementarity and synergy between the discoveries we expect to emerge from the LHC and the potential for accurate measurements of future flavour factories. Over 150 physicists will join in the discussions of the three working groups dedicated to 'Flavour physics at high Q', 'B/D/K decays'and 'Flavour in the lepton sector, EDM's, g-2, etc'. The previous meetings took place in November 2005, and in February and May this year. In addition to the working group sessions, a special miniworkshop dedicated to future prospects for electric dipole moment (EDM) searches and g-2 measurements will be held on 9-10 October. Sensitive EDM and g-2 experiments probe physics in an integral way, and in many cases their physics reach is much higher than the spectrometer searches at th...

  10. Flavour in the era of the LHC

    2006-01-01

    The 4th meeting of the 'Flavour in the era of the LHC' workshop will take place at CERN on 9-11 October, 2006. The goal of this workshop is to outline and document a programme for flavour physics for the next decade, addressing in particular the complementarity and synergy between the discoveries we expect to emerge from the LHC and the potential for accurate measurements of future flavour factories. Over 150 physicists will join in the discussions of the three working groups dedicated to 'Flavour physics at high Q', 'B/D/K decays' and 'Flavour in the lepton sector, EDM's, g-2, etc'. The previous meetings took place in November 2005, and in February and May this year. In addition to the working group sessions, a special miniworkshop dedicated to future prospects for electric dipole moment (EDM) searches and g-2 measurements will be held on 9-10 October. Sensitive EDM and g-2 experiments probe physics in an integral way, and in many cases their physics reach is much higher than the spectrometer searches at th...

  11. Minimal flavour violation and beyond: Towards a flavour code for short distance dynamics

    Buras, Andrzej J

    2010-01-01

    This decade should provide the first definitive signals of New Physics (NP) beyond the Standard Model (SM) and the goal of these lectures is a review of flavour physics in various extensions of the SM that have been popular in the last ten years. After an overture, two pilot sections and a brief summary of the structure of flavour violation and CP violation in the SM, we will present the theoretical framework for weak decays that will allow us to distinguish between different NP scenarios. Subsequently we will present twelve concrete BSM models summarizing the patterns of flavour violation characteristic for each model. In addition to models with minimal flavour violation (MFV) accompanied by flavour blind phases we will discuss a number of extensions containing non-MFV sources of flavour and CP violation and, in particular, new local operators originating in right-handed charged currents and scalar currents. Next we will address various anomalies in the data as seen from the point of view of the SM that appe...

  12. Sending more process data without additional cables

    The as-built data transmission capability in CANDU plants is fully employed. Long delays and high cost make it often not feasible to retrofit plant equipment with additional sensors and bring the data to the office. One of the reasons is the unavoidable addition of data transmission cables. This presentation describes the results of work performed in 1996/97 to network sensors using existing plant infrastructure. To provide an alternative solution, a general purpose data transmission system is being developed. It sends data over existing plant infrastructure such as power wiring and the telephone system. Its components are based on PC technology packaged in a 'black box', using special hardware and software to appear to the user as a very simple, low cost, device. Its drawback is its rather limited transmission speed. This design is in marked contrast to the complexity of present commercial data transmission systems. A point-to-point system has been demonstrated. A networked system is under development. (author)

  13. Additive functionals and excursions of Kuznetsov processes

    Hacène Boutabia

    2005-01-01

    semigroup of transition. In this paper, we give the excursion laws of (Xtt∈ℝ+ conditioned on the strict past and future without duality hypothesis. We study excursions of a general regenerative system and of a regenerative system consisting of the closure of the set of times the regular points of B are visited. In both cases, those conditioned excursion laws depend only on two points Xg− and Xd, where ]g,d[ is an excursion interval of the regenerative set M. We use the (FDt-predictable exit system to bring together the isolated points of M and its perfect part and replace the classical optional exit system. This has been a subject in literature before (e.g., Kaspi (1988 under the classical duality hypothesis. We define an “additive functional” for (Ytt∈ℝ with B, we generalize the laws cited before to (Ytt∈ℝ, and we express laws of pairs of excursions.

  14. Flavoured Dark Matter Beyond MFV

    Blanke, Monika

    2014-01-01

    We review a model of quark flavoured dark matter with new flavour violating interactions. This simplified model describes Dirac fermionic dark matter that is charged under a new U(3) flavour symmetry and couples to right-handed down quarks via a scalar mediator. The corresponding coupling matrix is assumed to be the only new source of flavour violation, which we refer to as the Dark Minimal Flavour Violation (DMFV) hypothesis. This ansatz ensures the stability of dark matter. We discuss the phenomenology of the simplest DMFV model in flavour violating observables, LHC searches, and direct dark matter detection experiments. Especially interesting is the non-trivial interplay between the constraints from the different sectors.

  15. Scientific Opinion on Flavouring Group Evaluation 20, Revision 4 (FGE.20Rev4): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30

    EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)

    2012-01-01

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 45 flavouring substances in the Flavouring Group Evaluation 20, Revision 4 (FGE.20Rev4), using the Procedure in Commission Regulation (EC) No 1565/2000. This revision 4 is made due to inclusion of four additional substances, o-, m- and p-tolualdehyde [FL no: 05.026, 05.028 and 05.029] and phenylmethyl 2-methyl-2-butenoate [FL no: 09.858]. None of the su...

  16. Two approaches towards the flavour puzzle. Dynamical minimal flavour violation and warped extra dimensions

    Albrecht, Michaela E.

    2010-08-16

    The minimal-flavour-violating (MFV) hypothesis considers the Standard Model (SM) Yukawa matrices as the only source of flavour violation. In this work, we promote their entries to dynamical scalar spurion fields, using an effective field theory approach, such that the maximal flavour symmetry (FS) of the SM gauge sector is formally restored at high energy scales. The non-vanishing vacuum expectation values of the spurions induce a sequence of FS breaking and generate the observed hierarchy in the SM quark masses and mixings. The fact that there exists no explanation for it in the SM is known as the flavour puzzle. Gauging the non-abelian subgroup of the spontaneously broken FS, we interpret the associated Goldstone bosons as the longitudinal degrees of freedom of the corresponding massive gauge bosons. Integrating out the heavy Higgs modes in the Yukawa spurions leads directly to flavour-changing neutral currents (FCNCs) at tree level. The coefficients of the effective four-quark operators, resulting from the exchange of heavy flavoured gauge bosons, strictly follow the MFV principle. On the other hand, the Goldstone bosons associated with the global abelian symmetry group behave as weakly coupled axions which can be used to solve the strong CP problem within a modified Peccei-Quinn formalism. Models with a warped fifth dimension contain five-dimensional (5D) fermion bulk mass matrices in addition to their 5D Yukawa matrices, which thus represent an additional source of flavour violation beyond MFV. They can address the flavour puzzle since their eigenvalues allow for a different localisation of the fermion zero mode profiles along the extra dimension which leads to a hierarchy in the effective four-dimensional (4D) Yukawa matrices. At the same time, the fermion splitting introduces non-universal fermion couplings to Kaluza-Klein (KK) gauge boson modes, inducing tree-level FCNCs. Within a Randall-Sundrum model with custodial protection (RSc model) we carefully work

  17. Two approaches towards the flavour puzzle. Dynamical minimal flavour violation and warped extra dimensions

    The minimal-flavour-violating (MFV) hypothesis considers the Standard Model (SM) Yukawa matrices as the only source of flavour violation. In this work, we promote their entries to dynamical scalar spurion fields, using an effective field theory approach, such that the maximal flavour symmetry (FS) of the SM gauge sector is formally restored at high energy scales. The non-vanishing vacuum expectation values of the spurions induce a sequence of FS breaking and generate the observed hierarchy in the SM quark masses and mixings. The fact that there exists no explanation for it in the SM is known as the flavour puzzle. Gauging the non-abelian subgroup of the spontaneously broken FS, we interpret the associated Goldstone bosons as the longitudinal degrees of freedom of the corresponding massive gauge bosons. Integrating out the heavy Higgs modes in the Yukawa spurions leads directly to flavour-changing neutral currents (FCNCs) at tree level. The coefficients of the effective four-quark operators, resulting from the exchange of heavy flavoured gauge bosons, strictly follow the MFV principle. On the other hand, the Goldstone bosons associated with the global abelian symmetry group behave as weakly coupled axions which can be used to solve the strong CP problem within a modified Peccei-Quinn formalism. Models with a warped fifth dimension contain five-dimensional (5D) fermion bulk mass matrices in addition to their 5D Yukawa matrices, which thus represent an additional source of flavour violation beyond MFV. They can address the flavour puzzle since their eigenvalues allow for a different localisation of the fermion zero mode profiles along the extra dimension which leads to a hierarchy in the effective four-dimensional (4D) Yukawa matrices. At the same time, the fermion splitting introduces non-universal fermion couplings to Kaluza-Klein (KK) gauge boson modes, inducing tree-level FCNCs. Within a Randall-Sundrum model with custodial protection (RSc model) we carefully work

  18. Charged-lepton flavour physics

    Andreas Hoecker

    2012-11-01

    This write-up on a talk at the 2011 Lepton–Photon symposium in Mumbai, India, summarizes recent results in the charged-lepton flavour sector. Searches for charged-lepton flavour violation, lepton electric dipole moments and flavour-conserving CP violation are reviewed here. Recent progress in -lepton physics and in the Standard Model prediction of the muon anomalous magnetic moment is also discussed.

  19. Flavour Tagging with the LHCb experiment

    Birnkraut, Alex

    2015-01-01

    Measurements of flavour oscillations and time-dependent CP asymmetries in neutral B meson systems require knowledge of the b quark production flavour. This identification is performed by the Flavour Tagging.

  20. Lepton flavour violation in composite Higgs models

    Feruglio, Ferruccio, E-mail: feruglio@pd.infn.it; Paradisi, Paride, E-mail: paride.paradisi@pd.infn.it [Sezione di Padova, Dipartimento di Fisica e Astronomia ‘G. Galilei’, INFN, Università di Padova, Via Marzolo 8, 35131, Padua (Italy); Pattori, Andrea, E-mail: pattori@physik.uzh.ch [Physik-Institut, Universität Zürich, 8057, Zurich (Switzerland)

    2015-12-08

    We discuss in detail the constraints on the partial compositeness coming from flavour and CP violation in the leptonic sector. In the first part we present a formulation of partial compositeness in terms of a flavour symmetry group and a set of spurions, whose background values specify the symmetry breaking pattern. In such a framework we construct the complete set of dimension-six operators describing lepton flavour violation and CP violation. By exploiting the existing bounds, we derive limits on the compositeness scale in different scenarios, characterised by increasing restrictions on the spurion properties. We confirm that in the most general case the compositeness scale should lie well above 10 TeV. However, if in the composite sector the mass parameters and Yukawa couplings are universal, such a bound can be significantly lowered, without necessarily reproducing the case of minimal flavour violation. The most sensitive processes are decays of charged leptons either of radiative type or into three charged leptons, μ→e conversion in nuclei and the electric dipole moment of the electron. In the second part we explicitly compute the Wilson coefficients of the relevant dimension-six operators in the so-called two-site model, embodying the symmetry breaking pattern discussed in our first part, and we compare the results with those of the general spurion analysis.

  1. Lepton flavour violation in composite Higgs models

    Feruglio, Ferruccio; Paradisi, Paride [Universita di Padova, Dipartimento di Fisica e Astronomia ' G. Galilei' , Padua (Italy); INFN, Padua (Italy); Pattori, Andrea [Universitaet Zuerich, Physik-Institut, Zurich (Switzerland)

    2015-12-15

    We discuss in detail the constraints on the partial compositeness coming from flavour and CP violation in the leptonic sector. In the first part we present a formulation of partial compositeness in terms of a flavour symmetry group and a set of spurions, whose background values specify the symmetry breaking pattern. In such a framework we construct the complete set of dimension-six operators describing lepton flavour violation and CP violation. By exploiting the existing bounds, we derive limits on the compositeness scale in different scenarios, characterised by increasing restrictions on the spurion properties. We confirm that in the most general case the compositeness scale should lie well above 10 TeV. However, if in the composite sector the mass parameters and Yukawa couplings are universal, such a bound can be significantly lowered, without necessarily reproducing the case of minimal flavour violation. The most sensitive processes are decays of charged leptons either of radiative type or into three charged leptons, μ → e conversion in nuclei and the electric dipole moment of the electron. In the second part we explicitly compute the Wilson coefficients of the relevant dimension-six operators in the so-called two-site model, embodying the symmetry breaking pattern discussed in our first part, and we compare the results with those of the general spurion analysis. (orig.) 7.

  2. Theory of electric dipole moments and lepton flavour violation

    Jung, Martin

    2016-01-01

    Electric dipole moments and charged-lepton flavour-violating processes are extremely sensitive probes for new physics, complementary to direct searches as well as flavour-changing processes in the quark sector. Beyond the "smoking-gun" feature of a potential significant measurement, however, it is crucial to understand their implications for new physics models quantitatively. The corresponding multi-scale problem of relating the existing high-precision measurements to fundamental parameters c...

  3. Flavour Physics and CP Violation

    Pich, Antonio

    2013-01-01

    An introductory overview of the Standard Model description of flavour is presented. The main emphasis is put on present tests of the quark-mixing matrix structure and the phenomenological determination of its parameters. Special attention is given to the experimental evidences of CP violation and their important role in our understanding of flavour dynamics.

  4. EFSA ; Scientific Opinion on Flavouring Group Evaluation 66, Revision 1 (FGE.66Rev1): Consideration of Furfuryl Alcohol and Related Flavouring Substances Evaluated by JECFA (55th meeting)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise

    2011-01-01

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 14 flavouring substances in the Revision 1 of Flavouring Group Evaluation 66, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the substances were considered to have genotoxic potential. The substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake...

  5. EFSA CEF Panel (EFSA Panel on Fo od Contact Materials, Enzymes, Flavourings and Proce ssing Aids), 2015. Scientific Opinion on Flavouring Group Evalua tion 35, Revision 1 (FGE.35Rev1)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate three flavouring substances in the Flavouring Group Evaluation 35, Revision 1, using the Procedure in Commission Regulation (EC) No 1565/2000. The present ...

  6. Flavour-changing neutral currents in models with extra ' boson

    S Sahoo; L Maharana

    2004-09-01

    New neutral gauge bosons ' are the features of many models addressing the physics beyond the standard model. Together with the existence of new neutral gauge bosons, models based on extended gauge groups (rank > 4) often predict new charged fermions also. A mixing of the known fermions with new states, with exotic weak-isospin assignments (left-handed singlets and right-handed doublets) will induce tree-level flavour-changing neutral interactions mediated by exchange, while if the mixing is only with new states with ordinary weak-isospin assignments, the flavour-changing neutral currents are mainly due to the exchange of the new neutral gauge boson '. We review flavour-changing neutral currents in models with extra ' boson. Then we discuss some flavour-changing processes forbidden in the standard model and new contributions to standard model processes.

  7. Open heavy flavour production: conceptual framework and implementation issues

    Heavy flavour production is an important quantum chromodynamics (QCD) process both in its own right and as a key component of precision global QCD analysis. Apparent disagreements between fixed-flavour scheme calculations of b-production rate with experimental measurements in hadro-, lepto- and photo-production provide new impetus for a thorough examination of the theory and phenomenology of this process. We review existing methods of calculation and place them in the context of the general perturbative QCD framework of Collins. A distinction is drawn between scheme dependence and implementation issues related to quark mass effects near threshold. We point out a so far overlooked kinematic constraint on the threshold behaviour, which greatly simplifies the variable flavour number scheme. This obviates the need for the elaborate existing prescriptions and leads to robust predictions. It can facilitate the study of current issues on heavy flavour production as well as precision global QCD analysis. (author)

  8. Application of Electrostatic Extrusion – Flavour Encapsulation and Controlled Release

    Manojlovic, Verica; Rajic, Nevenka; Djonlagic, Jasna; Obradovic, Bojana; Nedovic, Viktor; Bugarski, Branko

    2008-01-01

    The subject of this study was the development of flavour alginate formulations aimed for thermally processed foods. Ethyl vanilline was used as the model flavour compound. Electrostatic extrusion was applied for the encapsulation of ethyl vanilline in alginate gel microbeads. The obtained microbeads with approx. 10 % w/w of ethyl vanilline encapsulated in about 2 % w/w alginate were uniformly sized spheres of about 450 μm. Chemical characterization by H-NMR spectroscopy revealed that the algi...

  9. Process chain modeling and selection in an additive manufacturing context

    Thompson, Mary Kathryn; Stolfi, Alessandro; Mischkot, Michael

    2016-01-01

    This paper introduces a new two-dimensional approach to modeling manufacturing process chains. This approach is used to consider the role of additive manufacturing technologies in process chains for a part with micro scale features and no internal geometry. It is shown that additive manufacturing...... can compete with traditional process chains for small production runs. Combining both types of technology added cost but no benefit in this case. The new process chain model can be used to explain the results and support process selection, but process chain prototyping is still important for rapidly...... evolving fields like additive manufacturing....

  10. Volatile and non-volatile compounds in ripened cheese: their formation and their contribution to flavour.

    Engels, W.J.M.

    1997-01-01

    Flavour is one of the most important attributes of cheese. Cheese flavour is the result of the breakdown of milk protein, fat, lactose and citrate due to enzymes from milk, rennet and microorganisms during production and ripening of cheese. For a large part the development of flavour during the ripening of cheese is determined by the process of proteolysis of caseins. Over the past years proteolysis has been studied very extensively and as a result a wealth of information about this process h...

  11. Non-minimally flavour violating dark matter

    Blanke, Monika

    2015-01-01

    Flavour symmetries provide an appealing mechanism to stabilize the dark matter particle. I present a simple model of quark flavoured dark matter that goes beyond the framework of minimal flavour violation. I discuss the phenomenological implications for direct and indirect dark matter detection experiments, high energy collider searches as well as flavour violating precision data.

  12. Relic neutrino decoupling including flavour oscillations

    Mangano, Gianpiero [Dipartimento di Scienze Fisiche, Universita di Napoli Federico II and INFN, Sezione di Napoli, Complesso Universitario di Monte S. Angelo, Via Cintia, I-80126 Naples (Italy); Department of Physics, Syracuse University, Syracuse, NY 13244-1130 (United States); Miele, Gennaro [Dipartimento di Scienze Fisiche, Universita di Napoli Federico II and INFN, Sezione di Napoli, Complesso Universitario di Monte S. Angelo, Via Cintia, I-80126 Naples (Italy); Pastor, Sergio [Instituto de Fisica Corpuscular (CSIC-Universitat de Valencia), Ed. Institutos de Investigacion, Apdo. 22085, E-46071 Valencia (Spain)]. E-mail: pastor@ific.uv.es; Pinto, Teguayco [Instituto de Fisica Corpuscular (CSIC-Universitat de Valencia), Ed. Institutos de Investigacion, Apdo. 22085, E-46071 Valencia (Spain); Pisanti, Ofelia [Dipartimento di Scienze Fisiche, Universita di Napoli Federico II and INFN, Sezione di Napoli, Complesso Universitario di Monte S. Angelo, Via Cintia, I-80126 Naples (Italy); Serpico, Pasquale D. [Max-Planck-Institut fuer Physik (Werner-Heisenberg-Institut), Foehringer Ring 6, D-80805 Munich (Germany)

    2005-11-21

    In the early universe, neutrinos are slightly coupled when electron-positron pairs annihilate transferring their entropy to photons. This process originates non-thermal distortions on the neutrino spectra which depend on neutrino flavour, larger for {nu}{sub e} than for {nu}{sub {mu}} or {nu}{sub {tau}}. We study the effect of three-neutrino flavour oscillations on the process of neutrino decoupling by solving the momentum-dependent kinetic equations for the neutrino spectra. We find that oscillations do not essentially modify the total change in the neutrino energy density, giving N{sub eff}=3.046 in terms of the effective number of neutrinos, while the small effect over the production of primordial {sup 4}He is increased by O(20%), up to 2.1x10{sup -4}. These results are stable within the presently favoured region of neutrino mixing parameters.

  13. Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet

    Shah, A.K.M. Azad; Ogasawara, Masashi; Egi, Makoto; Kurihara, Hideyuki; Takahashi, Koretaro

    2010-01-01

    Flavour-enhancing components of dried herring fillet (migaki-nishin in Japanese) were isolated and evaluated for their effects on sensory perception. Sensory evaluation revealed that addition of dried herring fillet water-soluble extracts to Japanese noodle soup significantly (P < 0.05) enhanced the soup flavour characters such as thickness, mouthfulness and continuity. The extracts were fractionated by dialysis and chromatography. Fractions containing flavour enhancers were isolated by senso...

  14. Flavour chemicals in electronic cigarette fluids

    Tierney, Peyton A; Karpinski, Clarissa D; Jessica E Brown; Luo, Wentai; Pankow, James F.

    2015-01-01

    Background Most e-cigarette liquids contain flavour chemicals. Flavour chemicals certified as safe for ingestion by the Flavor Extracts Manufacturers Association may not be safe for use in e-cigarettes. This study identified and measured flavour chemicals in 30 e-cigarette fluids. Methods Two brands of single-use e-cigarettes were selected and their fluids in multiple flavour types analysed by gas chromatography/mass spectrometry. For the same flavour types, and for selected confectionary fla...

  15. Revisiting Lepton Flavour Universality in B Decays

    Feruglio, Ferruccio; Pattori, Andrea

    2016-01-01

    Lepton flavour universality (LFU) in B-decays is revisited in a model-independent way by considering semileptonic operators defined at a scale Lambda above the electroweak scale v. The importance of quantum effects, so far neglected in the literature, is emphasised. We construct the low-energy effective Lagrangian taking into account the running effects from Lambda down to v through the one-loop renormalization group equations (RGE) in the limit of exact electroweak symmetry and QED RGEs from v down to the 1 GeV scale. The most important quantum effects turn out to be the modification of the leptonic couplings of the vector boson Z and the generation of a purely leptonic effective Lagrangian. Large LFU breaking effects in Z and tau decays and visible lepton flavour violating (LFV) effects in the processes tau -> mu ll, tau -> mu rho, tau -> mu pi and tau -> mu eta^(') are induced.

  16. Heavy Flavour Production at HERA

    ZEUS and H1 results on heavy quark production using the HERA data from 1995 to 2000 are summarised with emphasis on unresolved problems. The HERA upgrade and its impact on future heavy flavour measurements is briefly discussed

  17. Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

    Zong-Min Wang; Zhen-Ming Lu; Jin-Song Shi; Zheng-Hong Xu

    2016-01-01

    Multispecies solid-state fermentation (MSSF), a natural fermentation process driven by reproducible microbiota, is an important technique to produce traditional fermented foods. Flavours, skeleton of fermented foods, was mostly produced by microbiota in food ecosystem. However, the association between microbiota and flavours and flavour-producing core microbiota are still poorly understood. Here, acetic acid fermentation (AAF) of Zhenjiang aromatic vinegar was taken as a typical case of MSSF....

  18. Searches for Lepton Flavour Violation and Lepton Number Violation in Hadron Decays

    Seyfert, P

    2012-01-01

    In the Standard Model of particle physics, lepton flavour and lepton number are conserved quantities although no fundamental symmetry demands their conservation. I present recent results of searches for lepton flavour and lepton number violating hadron decays measured at the B factories and LHCb. In addition, the LHCb collaboration has recently performed a search for the lepton flavour violating decay $\\tau^- \\mu^- \\mu^- \\mu^+$ The obtained upper exclusion limit, that has been presented in this talk for the first time, is of the same order of magnitude as those observed at the B factories. This is the first search for a lepton flavour violating $\\tau$ decay at a hadron collider.

  19. Porosity of additive manufacturing parts for process monitoring

    Some metal additive manufacturing processes can produce parts with internal porosity, either intentionally (with careful selection of the process parameters) or unintentionally (if the process is not well-controlled.) Material porosity is undesirable for aerospace parts - since porosity could lead to premature failure - and desirable for some biomedical implants, since surface-breaking pores allow for better integration with biological tissue. Changes in a part's porosity during an additive manufacturing build may also be an indication of an undesired change in the process. We are developing an ultrasonic sensor for detecting changes in porosity in metal parts during fabrication on a metal powder bed fusion system, for use as a process monitor. This paper will describe our work to develop an ultrasonic-based sensor for monitoring part porosity during an additive build, including background theory, the development and detailed characterization of reference additive porosity samples, and a potential design for in-situ implementation

  20. Additive Manufacturing: Multi Material Processing and Part Quality Control

    Pedersen, David Bue; De Chiffre, Leonardo; Hansen, Hans Nørgaard

    2013-01-01

    Denne Ph.D afhandling,?Additive Manufacturing: Multi Material Processing and Part Quality Control?, omhandler additive fremstillingsmetoder, hvilket er en familie af processer der er kendetegnet ved at de er computerstyret, de drager nytte af en høj grad af automation, og de fremstiller emner lagvis ved addition af materiale. To områder af særlig interesse er addreseret i denne afhandling. De er begge forankret i to meget forskellige områder, men tjener fælles formål. At styrke additive frems...

  1. A novel methodology of design for Additive Manufacturing applied to Additive Laser Manufacturing process

    Ponche, Rémi; Kerbrat, Olivier; MOGNOL, Pascal; Hascoët, Jean-Yves

    2014-01-01

    International audience Nowadays, due to rapid prototyping processes improvements, a functional metal part can be built directly by Additive Manufacturing. It is now accepted that these new processes can increase productivity while enabling a mass and cost reduction and an increase of the parts functionality. However, the physical phenomena that occur during these processes have a strong impact on the quality of the produced parts. Especially, because the manufacturing paths used to produce...

  2. In-Process Monitoring of Additive Manufacturing Project

    National Aeronautics and Space Administration — The key innovation in this project is the implementation of an Imaging Fourier Transform Spectrometer (IFTS) for in situ metal additive manufacturing process...

  3. Additive Manufacturing of High-Entropy Alloys by Laser Processing

    Ocelik, V.; Janssen, Niels; Smith, Stefan; De Hosson, J. Th M.

    2016-01-01

    This contribution concentrates on the possibilities of additive manufacturing of high-entropy clad layers by laser processing. In particular, the effects of the laser surface processing parameters on the microstructure and hardness of high-entropy alloys (HEAs) were examined. AlCoCrFeNi alloys with

  4. Design of Test Parts to Characterize Micro Additive Manufacturing Processes

    Thompson, Mary Kathryn; Mischkot, Michael

    2015-01-01

    The minimum feature size and obtainable tolerances of additive manufacturing processes are linked to the smallest volumetric elements (voxels) that can be created. This work presents the iterative design of a test part to investigate the resolution of AM processes with voxel sizes at the micro...... scale. Each design iteration reduces the test part size, increases the number of test features, improves functionality, and decreases coupling in the part. The final design is a set of three test parts that are easy to orient and measure, and that provide useful information about micro additive...... manufacturing processes....

  5. Preservation of minimally processed 'aurora-1' peaches using additives

    Ramilo Nogueira Martins; Ben-Hur Mattiuz; Leandra Oliveira Santos; Cristiane Maria Ascari Morgado; Claudia Fabrino Machado Mattiuz

    2011-01-01

    'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing...

  6. EFSA Scientific Opinion on Flavouring Group Evaluation 87 Revision 1 (FGE.87Rev1): Consideration of bicyclic secondary alcohols, ketones and related esters evaluated by JECFA (63rd meeting) structurally related to bicyclic secondary alcohols, ketones and related esters evaluated by EFSA in FGE.47 (2008)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

    2012-01-01

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of 17 bicyclic secondary alcohols, ketones and related esters evaluated by...

  7. Additive Manufacturing: Multi Material Processing and Part Quality Control

    Pedersen, David Bue

    This Ph.D dissertation,ffAdditive Manufacturing: Multi Material Processing and Part Quality Controlff, deal with Additive Manufacturing technologies which is a common name for a series of processes that are recognized by being computer controlled, highly automated, and manufacture objects by a...... layered deposition of material. Two areas of particular interest is addressed. They are rooted in two very different areas, yet is intended to fuel the same goal. To help Additive Manufacturing technologies one step closer to becoming the autonomous, digital manufacturing method of tomorrow. Vision...... systems A paradox exist in the field of Additive Manufacturing. The technologies allow for close-to unrestrained and integral geometrical freedom. Almost any geometry can be manufactured fast, e"ciently and cheap. Something that has been missing fundamental capability since the entering of the industrial...

  8. Cleaning Process Development for Metallic Additively Manufactured Parts

    Tramel, Terri L.; Welker, Roger; Lowery, Niki; Mitchell, Mark

    2014-01-01

    Additive Manufacturing of metallic components for aerospace applications offers many advantages over traditional manufacturing techniques. As a new technology, many aspects of its widespread utilization remain open to investigation. Among these are the cleaning processes that can be used for post finishing of parts and measurements to verify effectiveness of the cleaning processes. Many cleaning and drying processes and measurement methods that have been used for parts manufactured using conventional techniques are candidates that may be considered for cleaning and verification of additively manufactured parts. Among these are vapor degreasing, ultrasonic immersion and spray cleaning, followed by hot air drying, vacuum baking and solvent displacement drying. Differences in porosity, density, and surface finish of additively manufactured versus conventionally manufactured parts may introduce new considerations in the selection of cleaning and drying processes or the method used to verify their effectiveness. This presentation will review the relative strengths and weaknesses of different candidate cleaning and drying processes as they may apply to additively manufactured metal parts for aerospace applications. An ultrasonic cleaning technique for exploring the cleanability of parts will be presented along with an example using additively manufactured Inconel 718 test specimens to illustrate its use. The data analysis shows that this ultrasonic cleaning approach results in a well-behaved ultrasonic cleaning/extraction behavior. That is, it does not show signs of accelerated cavitation erosion of the base material, which was later confirmed by neutron imaging. In addition, the analysis indicated that complete cleaning would be achieved by ultrasonic immersion cleaning at approximately 5 minutes, which was verified by subsequent cleaning of additional parts.

  9. Heavy flavour decay properties with ATLAS

    Carli, Ina; The ATLAS collaboration

    2016-01-01

    We present the results on CP-violation searches in the Bs system, studied in the decay into J/psi phi, and the Bd system through the comparison of the decay time distributions in the flavour specific state J/psi K* and in the CP eigenstate J/psi KS. We additionally present new results in the search for the rare decays of Bs and Bd into mu+mu-. These searches are based on the full sample of data collected by ATLAS at 7 and 8 TeV collision energy. The consistency with the SM and with other available measurements is discussed.

  10. Heavy flavour at the Large Hadron Collider

    Gibson, V

    2013-01-01

    Heavy flavour physics provides a crucial role in the validation of the Standard Model of particle physics and in the search for new phenomena beyond. This review provides a personal summary of the headline results as of May 2013 from the LHC heavy flavour community in the subject areas of heavy flavour production and spectroscopy, mixing and CP violation and rare decays.

  11. Flavour-active wine yeasts

    Cordente, Antonio G.; Curtin, Christopher D.; Varela, Cristian; Pretorius, Isak S.

    2012-01-01

    The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher alcohols, the discovery that wine yeast release highly potent sulfur compounds from non-volatile precursors found in grapes has driven researchers to look more closely at how choice of yeast can infl...

  12. Flavour Changing Higgs Couplings in a Class of Two Higgs Doublet Models

    Botella, F J; Nebot, M; Rebelo, M N

    2015-01-01

    We analyse various flavour changing processes like $t\\to hu,hc$, $h\\to \\tau e,\\tau\\mu$ as well as hadronic decays $h\\to bs,bd$, in the framework of a class of two Higgs doublet models where there are flavour changing neutral scalar currents at tree level. These models have the remarkable feature of having these flavour-violating couplings entirely determined by the CKM and PMNS matrices as well as $\\tan\\beta$. The flavour structure of these scalar currents results from a symmetry of the Lagrangian and therefore it is natural and stable under the renormalization group. We show that in some of the models the rates of the above flavour changing processes can reach the discovery level at the LHC at 13 TeV even taking into account the stringent bounds on low energy processes, in particular $\\mu\\to e\\gamma$.

  13. Flavour-changing Higgs couplings in a class of two Higgs doublet models

    Botella, F.J. [Universitat de Valencia-CSIC, Departament de Fisica Teorica y IFIC, Burjassot (Spain); Branco, G.C. [Universitat de Valencia-CSIC, Departament de Fisica Teorica y IFIC, Burjassot (Spain); Instituto Superior Tecnico (IST), Lisboa Univ., Departamento de Fisica and Centro de Fisica Teorica de Particulas (CFTP), Lisbon (Portugal); Nebot, M. [Instituto Superior Tecnico (IST), Lisboa Univ., Centro de Fisica Teorica de Particulas (CFTP), Lisbon (Portugal); Rebelo, M.N. [Instituto Superior Tecnico (IST), Lisboa Univ., Departamento de Fisica and Centro de Fisica Teorica de Particulas (CFTP), Lisbon (Portugal)

    2016-03-15

    We analyse various flavour-changing processes like t → hu, hc, h → τe, τμ as well as hadronic decays h @→ bs, bd, in the framework of a class of two Higgs doublet models where there are flavour-changing neutral scalar currents at tree level. These models have the remarkable feature of having these flavour-violating couplings entirely determined by the CKM and PMNS matrices as well as tan β. The flavour structure of these scalar currents results from a symmetry of the Lagrangian and there fore it is natural and stable under the renormalisation group. We show that in some of the models the rates of the above flavour-changing processes can reach the discovery level at the LHC at 13 TeV even taking into account the stringent bounds on low energy processes, in particular μ @→ eγ. (orig.)

  14. Manufacturability analysis to combine additive and subtractive processes

    Kerbrat, Olivier; Mognol, Pascal; Hascoët, Jean-Yves

    2010-01-01

    International audience Purpose - The purpose of this paper is to propose a methodology to estimate manufacturing complexity for both machining and layered manufacturing. The goal is to take into account manufacturing constraints at design stage in order to realize tools (dies and molds) by a combination of a subtractive process (high-speed machining) and an additive process (selective laser sintering). Design/methodology/approach - Manufacturability indexes are defined and calculated from ...

  15. Energy analysis of Binder-jetting Additive Manufacturing Processes

    Xu, Xin; METEYER, Simon; PERRY, Nicolas; ZHAO, Yaoyao Fiona

    2014-01-01

    Considering the potential for new product design possibilities and the reduction of environmental impacts, Additive Manufacturing (AM) processes are considered to possess significant advantages for automotive, aerospace and medical equipment industries. One of the commercial AM techniques is Binder-Jetting (BJ). This technique can be used to process a variety of materials including stainless steel, ceramic, polymer and glass. However, there is very limited research about this AM technology on...

  16. Energy consumption model of Binder-jetting additive manufacturing processes

    Xu, Xin; METEYER, Simon; PERRY, Nicolas; ZHAO, Yaoyao Fiona

    2014-01-01

    Considering the potential for new product design possibilities and the reduction of environmental impacts, Additive Manufacturing (AM) processes are considered to possess significant advantages for automotive, aerospace and medical equipment industries. One of the commercial AM techniques is Binder-Jetting (BJ). This technique can be used to process a variety of materials including stainless steel, ceramic, polymer and glass. However, there is very limited research about this AM technology on...

  17. Theory of electric dipole moments and lepton flavour violation

    Jung, Martin

    2016-01-01

    Electric dipole moments and charged-lepton flavour-violating processes are extremely sensitive probes for new physics, complementary to direct searches as well as flavour-changing processes in the quark sector. Beyond the "smoking-gun" feature of a potential significant measurement, however, it is crucial to understand their implications for new physics models quantitatively. The corresponding multi-scale problem of relating the existing high-precision measurements to fundamental parameters can be approached model-independently to a large extent; however, care must be taken to include the uncertainties from especially nuclear and QCD calculations properly.

  18. Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar.

    Wang, Zong-Min; Lu, Zhen-Ming; Shi, Jin-Song; Xu, Zheng-Hong

    2016-01-01

    Multispecies solid-state fermentation (MSSF), a natural fermentation process driven by reproducible microbiota, is an important technique to produce traditional fermented foods. Flavours, skeleton of fermented foods, was mostly produced by microbiota in food ecosystem. However, the association between microbiota and flavours and flavour-producing core microbiota are still poorly understood. Here, acetic acid fermentation (AAF) of Zhenjiang aromatic vinegar was taken as a typical case of MSSF. The structural and functional dynamics of microbiota during AAF process was determined by metagenomics and favour analyses. The dominant bacteria and fungi were identified as Acetobacter, Lactobacillus, Aspergillus, and Alternaria, respectively. Total 88 flavours including 2 sugars, 9 organic acids, 18 amino acids, and 59 volatile flavours were detected during AAF process. O2PLS-based correlation analysis between microbiota succession and flavours dynamics showed bacteria made more contribution to flavour formation than fungi. Seven genera including Acetobacter, Lactobacillus, Enhydrobacter, Lactococcus, Gluconacetobacer, Bacillus and Staphylococcus were determined as functional core microbiota for production of flavours in Zhenjiang aromatic vinegar, based on their dominance and functionality in microbial community. This study provides a perspective for bridging the gap between the phenotype and genotype of ecological system, and advances our understanding of MSSF mechanisms in Zhenjiang aromatic vinegar. PMID:27241188

  19. Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

    Wang, Zong-Min; Lu, Zhen-Ming; Shi, Jin-Song; Xu, Zheng-Hong

    2016-01-01

    Multispecies solid-state fermentation (MSSF), a natural fermentation process driven by reproducible microbiota, is an important technique to produce traditional fermented foods. Flavours, skeleton of fermented foods, was mostly produced by microbiota in food ecosystem. However, the association between microbiota and flavours and flavour-producing core microbiota are still poorly understood. Here, acetic acid fermentation (AAF) of Zhenjiang aromatic vinegar was taken as a typical case of MSSF. The structural and functional dynamics of microbiota during AAF process was determined by metagenomics and favour analyses. The dominant bacteria and fungi were identified as Acetobacter, Lactobacillus, Aspergillus, and Alternaria, respectively. Total 88 flavours including 2 sugars, 9 organic acids, 18 amino acids, and 59 volatile flavours were detected during AAF process. O2PLS-based correlation analysis between microbiota succession and flavours dynamics showed bacteria made more contribution to flavour formation than fungi. Seven genera including Acetobacter, Lactobacillus, Enhydrobacter, Lactococcus, Gluconacetobacer, Bacillus and Staphylococcus were determined as functional core microbiota for production of flavours in Zhenjiang aromatic vinegar, based on their dominance and functionality in microbial community. This study provides a perspective for bridging the gap between the phenotype and genotype of ecological system, and advances our understanding of MSSF mechanisms in Zhenjiang aromatic vinegar. PMID:27241188

  20. Update of the flavour-physics constraints in the NMSSM

    Domingo, Florian

    2015-01-01

    We consider the impact of several flavour-changing observables in the $B$- and the Kaon sectors on the parameter space of the NMSSM, in a minimal flavour violating version of this model. Our purpose consists in updating our previous results in arXiv:0710.3714 and designing an up-to-date flavour test for the public package NMSSMTools. We provide details concerning our implementation of the constraints in a series of brief reviews of the current status of the considered channels. Finally, we present a few consequences of these flavour constraints for the NMSSM, turning to two specific scenarios: one is characteristic of the MSSM-limit and illustrates the workings of charged-Higgs and genuinely supersymmetric contributions to flavour-changing processes; the second focus is a region where a light CP-odd Higgs is present. Strong limits are found whenever an enhancement factor - large $\\tan\\beta$, light $H^{\\pm}$, resonant pseudoscalar - comes into play.

  1. KLOE results in flavour physics and prospects for KLOE-2

    A review of the most recent results in flavour physics obtained by the KLOE experiment at DAΦNE collider together with prospects for kaon physics at KLOE-2 is presented. A brief description of KS meson lifetime measurement and determination of upper limit for BR(Ks→3π0) are discussed. In addition a CPT symmetry test in the Standard Model Extension framework and study of the Dalitz plot of η→π+π−π0 are reported. Last two sections are devoted to the KLOE-2 project and prospects in flavour physics

  2. KLOE results in flavour physics and prospects for KLOE-2

    Czerwiński, E., E-mail: eryk.czerwinski@uj.edu.pl [Institute of Physics, Jagiellonian University, Cracow (Poland); Babusci, D.; Badoni, D.; Balwierz, I.; Bencivenni, G.; Bini, C.; Bloise, C.; Bocci, V.; Bossi, F.; Branchini, P.; Budano, A.; Caldeira Balkeståhl, L.; Capon, G.; Ceradini, F.; Ciambrone, P.; Czerwiński, E.; Dané, E.; De Lucia, E.; De Robertis, G.; De Santis, A.; and others

    2013-08-15

    A review of the most recent results in flavour physics obtained by the KLOE experiment at DAΦNE collider together with prospects for kaon physics at KLOE-2 is presented. A brief description of K{sub S} meson lifetime measurement and determination of upper limit for BR(K{sub s}→3π{sup 0}) are discussed. In addition a CPT symmetry test in the Standard Model Extension framework and study of the Dalitz plot of η→π{sup +}π{sup −}π{sup 0} are reported. Last two sections are devoted to the KLOE-2 project and prospects in flavour physics.

  3. Sustainable Production Process of Biological Mineral Feed Additives

    Agnieszka Zielinska

    2009-01-01

    Full Text Available Problem statement: This study discussed the problem of accumulation of Zn and Cu in the topsoil as a result of application of mineral feed additives that possess low bioavailability in animal diet. The review considered the production process of mineral feed additives in which a product supplies microelements in highly bioavailable form. Enrichment of natural biomass of edible microalgae with microelement metal ions, which supply microelements of feeding significance in livestock diet, is considered in term of sustainable production. Approach: Production of microalgae-derived products as mineral feed additives requires elaboration of the processes for cultivation of alga, enrichment process and afterwards recovery of the enriched biomass from the solution to obtain liquid free of cells that could be reused in the next process. In this study membrane bioreactor was considered as a method for separation, both in photobioreactor (growth of microorganism as well as in the enrichment process. Results: Effort involved in thermal and chemical separation techniques is higher than that in mechanical techniques. Membrane bioreactors which are usually applied to treat wastewater, both industrial and domestic. This study discussed method to separate a valuable biomass of enriched microalgae and reuse the solution with residual metal ions that can be used once again in the subsequent biosorption process. Conclusion/Recommendation: Taking into consideration care about the environment it is better to apply membrane modules in the production process in terms of sustainable production. The proposed solution assumed the application of membrane modules as a separation step after enrichment process and biomass recovery.

  4. Thin-layer catalytic far-infrared radiation drying and flavour of tomato slices

    Ernest Ekow Abano

    2014-06-01

    Full Text Available A far-infrared radiation (FIR catalytic laboratory dryer was designed by us and used to dry tomato. The kinetics of drying of tomato slices with FIR energy was dependent on both the distance from the heat source and the sample thickness. Numerical evaluation of the simplified Fick’s law for Fourier number showed that the effective moisture diffusivity increased from 0.193×10–9 to 1.893×10–9 m2/s, from 0.059×10–9 to 2.885×10–9 m2/s, and, from 0.170×10–9 to 4.531×10–9 m2/s for the 7, 9, and 11 mm thick slices as moisture content decreased. Application of FIR enhanced the flavour of the dried tomatoes by 36.6% when compared with the raw ones. The results demonstrate that in addition to shorter drying times, the flavour of the products can be enhanced with FIR. Therefore, FIR drying should be considered as an efficient drying method for tomato with respect to minimization of processing time, enhancement in flavour, and improvements in the quality and functional property of dried tomatoes.

  5. Heavy flavours: working group summary

    Ali, Ahmed [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Gladilin, Leonid [Moscow State Univ. (Russian Federation). Scobeltsyn Inst. of Nuclear Physics; Tonelli, Diego [Fermi National Accelerator Lab., Batavia, IL (United States)

    2009-07-15

    The talks presented in the working group ''Heavy flavours'' of the DIS 2009 workshop are summarised. New and recently updated results from theory, proton antiproton and heavy ion colliders, as well from HERA and e{sup +}e{sup -} colliders are discussed. (orig.)

  6. Additive Manufacturing of High-Entropy Alloys by Laser Processing

    Ocelík, V.; Janssen, N.; Smith, S. N.; De Hosson, J. Th. M.

    2016-07-01

    This contribution concentrates on the possibilities of additive manufacturing of high-entropy clad layers by laser processing. In particular, the effects of the laser surface processing parameters on the microstructure and hardness of high-entropy alloys (HEAs) were examined. AlCoCrFeNi alloys with different amounts of aluminum prepared by arc melting were investigated and compared with the laser beam remelted HEAs with the same composition. Attempts to form HEAs coatings with a direct laser deposition from the mixture of elemental powders were made for AlCoCrFeNi and AlCrFeNiTa composition. A strong influence of solidification rate on the amounts of face-centered cubic and body-centered cubic phase, their chemical composition, and spatial distribution was detected for two-phase AlCoCrFeNi HEAs. It is concluded that a high-power laser is a versatile tool to synthesize interesting HEAs with additive manufacturing processing. Critical issues are related to the rate of (re)solidification, the dilution with the substrate, powder efficiency during cladding, and differences in melting points of clad powders making additive manufacturing processing from a simple mixture of elemental powders a challenging approach.

  7. Additive Manufacturing of High-Entropy Alloys by Laser Processing

    Ocelík, V.; Janssen, N.; Smith, S. N.; De Hosson, J. Th. M.

    2016-04-01

    This contribution concentrates on the possibilities of additive manufacturing of high-entropy clad layers by laser processing. In particular, the effects of the laser surface processing parameters on the microstructure and hardness of high-entropy alloys (HEAs) were examined. AlCoCrFeNi alloys with different amounts of aluminum prepared by arc melting were investigated and compared with the laser beam remelted HEAs with the same composition. Attempts to form HEAs coatings with a direct laser deposition from the mixture of elemental powders were made for AlCoCrFeNi and AlCrFeNiTa composition. A strong influence of solidification rate on the amounts of face-centered cubic and body-centered cubic phase, their chemical composition, and spatial distribution was detected for two-phase AlCoCrFeNi HEAs. It is concluded that a high-power laser is a versatile tool to synthesize interesting HEAs with additive manufacturing processing. Critical issues are related to the rate of (re)solidification, the dilution with the substrate, powder efficiency during cladding, and differences in melting points of clad powders making additive manufacturing processing from a simple mixture of elemental powders a challenging approach.

  8. Sintering process study of boron carbide with carbon addition

    This work studies the pressureless sintering process of boron carbide with carbon addition, in order to obtain absorber pellets to the nuclear reactors PWR. Sintering's tests were made with addition of 1 to 10% weight of carbon in several temperature, to determine the influence of these parameters in sintering process. The original material was leached in sulfochromic solution to remove the free carbon present. Sample sintering microstructure were analyzed by scanning electronic microscopic. Different stages of sintering were observed and we tried to identify the process that avoid the densification. The leached material with sulfochromic solution, as coarse material, showed limited densification during the sintering, showing a pores structure, coarsening, with grain/particle domains separated by interconnected pores. The several stages evolution of densification process denotes that the surface to surface transport leads the structure coarsened. The limited densification coincides with the coarsened microstructure and it can be explained in terms of kinetic and thermodynamic barriers. Carbon additions and powder with smaller particles got easier the densification, that allowed to obtain pellets with densities 97% TD at 22000 C. It's believed that carbon inhibited the surface to surface transport and coarsening, because it would eliminate or control the oxygen activity. (author). 97 refs., 60 figs., 7 tabs

  9. Challenges for New Physics in the Flavour Sector

    In these proceedings I present a personal perspective of the challenges for new physics (NP) searches in the flavour sector. Since the CKM mechanism of flavour violation has been established to a very high precision, we know that physics beyond the Standard Model can only contribute sub-dominantly. Therefore, any realistic model of physics beyond the Standard Model (SM) must respect the stringent constrains from flavour observables like b → sγ, BS → μ+μ-, ΔF=2 processes etc., in a first step. In a second step, it is interesting to ask the question if some deviations from the SM predictions (like the anomalous magnetic moment of the muon or recently observed discrepancies in tauonic B decays or B → K*μ+μ-) can be explained by a model of NP without violating bounds from other observables. (author)

  10. Flavour physics and CP violation

    Rukmani Mohanta; Anjan Kumar Giri

    2010-05-01

    It is well known that the study of flavour physics and CP violation is very important to critically test the Standard Model and to look for possible signature of new physics beyond it. The observation of CP violation in kaon system in 1964 has ignited a lot of experimental and theoretical efforts to understand its origin and to look for CP violation effects in other systems besides the neutral kaons. The two -factories BABAR and BELLE, along with other experiments, in the last decade or so made studies in flavour physics and CP violation a very interesting one. In this article we discuss the status and prospectives of the flavour physics associated with the strange, charm and bottom sectors of the Standard Model. The important results in kaon sector will be briefly discussed. Recently, mixing in the charm system has been observed, which was being pursued for quite some time without any success. The smallness of the mixing parameters in the charm system is due to the hierarchical structure of the CKM matrix. Interestingly, so far we have not found CP violation in the charm system but in the future, with more dedicated experiments at charm threshold, the situation could change. Many interesting observations have been made in the case of bottom mesons and some of them show some kind of deviations from that of the Standard Model expectations which are mainly associated with the → flavour changing neutral current transitions. It is long believed that the system could be the harbinger of new physics since it is a system in which both bottom and strange quarks are the constituents. Recently, D0 and CDF announced their result for the mixing which is claimed to be the first possible new physics signature in the flavour sector. We plan to touch upon all important issues pointing out both theoretical and experimental developments and future prospects in this review article.

  11. New physics searches in heavy flavours in ATLAS

    Precision determinations of the flavour sector allow the search for indirect new physics signatures. At the forefront of these studies are the determinations of interference of new physics with known ΔF = 1 and ΔF = 2 processes. The ATLAS collaboration explores this area with competitive results measuring the CP violating phase φs from Bs0 → J/ψφ decays and investigating rare B decays with dileptons in the final state with data collected at the Large Hadron Collider. In this paper, the latest ATLAS results relevant for new physics searches in the heavy flavour sector will be discussed. (authors)

  12. Scientific Opinion on Flavouring Group Evaluation 63, Revision 2 (FGE.63Rev2): Consideration of aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4

    EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)

    2013-01-01

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of 20 aliphatic secondary alcohols, ketones and related esters evaluated b...

  13. EFSA CEF Panel (EFSA Panel on Fo od Contact Materials, Enzymes, Flavourings and Proce ssing Aids), 2015. Scientific Opinion on Flavouring Group Evalua tion 09, Revision 6 (FGE.09Rev6): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 22 flavouring substances in the Flavouring Group Evaluation 9, Revision 6, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the subs...

  14. Structural order in additive processed bulk heterojunction organic solar cells

    Rogers, James Thomas

    Considerable academic and industrial efforts have been dedicated to resolving scientific and technological issues associated with the fabrication of efficient plastic solar cells via solution deposition techniques. The most successful strategy used to generate solution processable devices implements a two component donor-acceptor type system composed of a (p-type) narrow bandgap conjugated polymer donor blended with a (n-type) fullerene acceptor. Due to the limited exciton diffusion lengths (~10 nm) inherent to these materials, efficient photoinduced charge generation requires heterojunction formation (i.e. donor/acceptor interfaces) in close proximity to the region of exciton generation. Maximal charge extraction therefore requires that donor and acceptor components form nanoscale phase separated percolating pathways to their respective electrodes. Devices exhibiting these structural characteristics are termed bulk heterojunction devices (BHJ). Although the BHJ architecture highlights the basic characteristics of functional donor-acceptor type organic solar cells, device optimization requires internal order within each phase and proper organization relative to the substrate in order to maximize charge transport efficiencies and minimize charge carrier recombination losses. The economic viability of BHJ solar cells hinges upon the minimization of processing costs; thus, commercially relevant processing techniques should generate optimal structural characteristics during film formation, eliminating the need for additional post deposition processing steps. Empirical optimization has shown that solution deposition using high boiling point additives (e.g. octanedithiol (ODT)) provides a simple and widely used fabrication method for maximizing the power conversion efficiencies of BHJ solar cells. This work will show using x-ray scattering that a small percentage of ODT (~2%) in chlorobenzene induces the nucleation of polymeric crystallites within 2 min of deposition

  15. Precipitates in Steels With Ti Additive Produced by CSP Process

    LOU Yan-zhi; LIU De-lu; NI Xiao-qing

    2009-01-01

    Hot strips of low carbon steels with Ti additive [contain C 0.04%-0.07%, Si≤0. 6%, Mn≤0. 6%,Ti 0.06%-0.14% (mass percent)] produced by EAF-CSP (Electric Arc Furnaces-Compact Strip Production)process were examined by TEM, HREM and XRD. Carbonitrides with different N/C ratio were found in the samples. The varying composition of the Ti-carbonitrides resulted from the supersaturation of Ti and temperature at which the compound was formed. In the tested steel, total mass fraction of the precipitates including cementite, carbonitride and a small quantity of Fe3O4, Al2O3, Ti2 CS and AlN was about 0. 305%. XRD results showed that about a quarter of the powder extracted by electrolysis was titanium nitrides, carbonitrides and carbides. Particle arrays formed by interphase precipitation could be observed either in slabs or in hot strips. The dominant reaction mechanisms were discussed. Compared with the conventional cold charge process, small amount of Ti addition would be more effective for precipitation of fine precipitates in the steels produced by CSP process.

  16. Process considerations additional product concentration facilities in 202-S

    Tomlinson, R.E.

    1951-10-29

    This memorandum discusses investigations concerning the coupling step required to adapt a Redox IIBP to a 234-5 feed which have indicated that a single peroxide strike from a solution 50--60 g./1. in product and about 2 M in nitric acid is adequate. Additional work is planned to demonstrate both peroxide and Pu(IV) oxalate strikes under these conditions. The present Redox PR cage product contains 10 g./1. in product and over 500 g./1. in nitric acid, and probably requires tow peroxide strikes; in addition, the operating capacity of the PR cage may be inadequate to process the throughputs desired in the Redox plant. A two stage continuous concentration process for Redox IIBP is jointly suggested by Design and Development and Chemical Development personnel, and is described in this document. This process is believed to be simple and easily operable. Acid is removed from the product solution adequately for the single peroxide strike coupling procedure. Batch size appears to be easily controllable.

  17. Functional role of starch and kappa-carrageenan on the rheology and flavour of a custard dessert (COST 921 recipe)

    González Tomás, Luis; Tárrega, Amparo; Costell, Elvira

    2005-01-01

    Flavour release and perception are complex processes in which different physico-chemical and physiological phenomena may be involved 1. Whereas flavour release is mainly governed by chemical and/or physical interactions between flavour compounds and the food matrix 2, perception is strongly influenced by physiological factors like mouth volume, saliva flow rate and air flow rate through the mouth and nose 3. In the framework of COST 921 action, the main objective of this work was to study the...

  18. Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems.

    Karangwa, Eric; Murekatete, Nicole; Habimana, Jean de Dieu; Masamba, Kingsley; Duhoranimana, Emmanuel; Muhoza, Bertrand; Zhang, Xiaoming

    2016-06-01

    In this study, the flavour-enhancing properties of the Maillard reaction products (MRPs) for different systems consisted of different peptides (sunflower, SFP; corn, CP and soyabean SP) with, xylose and cysteine were investigated. Maillard systems from peptides of sunflower, corn and soyabean with xylose and cysteine were designated as PXC, MCP and MSP, respectively. The Maillard systems were prepared at pH of 7.4 using temperature of 120C for 2 h. Results showed that all systems were significantly different in all sensory attributes. The highest scores for mouthfulness and continuity were observed for MCP with the lowest peptides distribution between 1000 and 5000 Da, known as Maillard peptide. This revealed that the MCP with the lowest Maillard peptide content had the strongest "Kokumi" effect compared to the other MRPsand demonstrated that "kokumi effect" of MRPs was contributed by not only the "Maillard peptide" defined by the molecular weight (1000-5000 Da). Results on sensory evaluation after fractionation of PXC followed by enzymatic hydrolysis showed no significant differences between PXC, P-PXC and their hydrolysates. This observation therefore confirmed that the presence of other contributors attributed to the "Kokumi" effect rather than the Maillard peptide. It can be deduced that the unhydrolyzed crosslinking products might have contributed to the "Kokumi" effect of MRPs. The structures of four probable crosslinking compounds were proposed and the findings have provided new insights in the sensory characteristics of xylose, cysteine and sunflower peptide MRPs. PMID:27478243

  19. B decays and lepton flavour (universality) violation

    Crivellin, A.

    2016-07-01

    LHCb found hints for physics beyond the standard model in Bto K^*μ^+μ^- , Bto K^*μ^+μ^-/Bto K^*e^+e^- and B_stoφμ^+μ^- . In addition, the BABAR results for Bto D^{(*)}τν and the CMS excess in htoτ^±μ^∓ also point towards lepton flavour (universality) violating new physics. While Bto D^{(*)}τν and htoτ^±μ^∓ can be naturally explained by an extended Higgs sector, the probably most promising explanation for the bto sμμ anomalies is a Z' boson. Furthermore, combining a 2HDM with a gauged L_μ-L_τ symmetry allows for explaining the bto sμ^+μ^- anomalies and htoτ^±μ^∓ simultaneously, with interesting correlations to τto3μ . In the light of these deviations from the SM we also discuss the possibilities of observing lepton flavour violating B decays ( e.g. Bto K^{(*)}τ^±μ^∓ and B_stoτ^±μ^∓ in Z^' models.

  20. Processable high temperature resistant addition type polyimide laminating resins

    Serafini, T. T.; Delvigs, P.

    1973-01-01

    Basic studies that were performed using model compounds to elucidate the polymerization mechanism of the so-called addition-type (A-type) polyimides are reviewed. The fabrication and properties of polyimide/graphite fiber composites using A-type polyimide prepolymers as the matrix are also reviewed. An alternate method for preparing processable A-type polyimides by means of in situ polymerization of monomer reactants (PMR) on the fiber reinforcement is described. The elevated temperature properties of A-type PMR/graphite fiber composites are also presented.

  1. The STAR Heavy Flavour Tracker

    In order to understand the partonic EOS of matter created at RHIC, one needs to study both the collectivity of the produced matter and the degree of thermalization. We propose to address this physics through the study of heavy flavour hadrons in high-energy nuclear collisions at RHIC. The heavy flavour tracker (HFT), a tracking upgrade of the STAR experiment, is being designed to provide an unambiguous measurement of charm hadrons through the direct reconstruction of hadronic decays. These measurements require high accuracy space points near the collision vertex. The current design of our detector uses a novel CMOS-based sensor, allowing for a low-mass and high-resolution detector element. We provide rate estimations for D0 v2 measurements in Au+Au collisions at 200 GeV

  2. Process monitoring of additive manufacturing by using optical tomography

    Parts fabricated by means of additive manufacturing are usually of complex shape and owing to the fabrication procedure by using selective laser melting (SLM), potential defects and inaccuracies are often very small in lateral size. Therefore, an adequate quality inspection of such parts is rather challenging, while non-destructive-techniques (NDT) are difficult to realize, but considerable efforts are necessary in order to ensure the quality of SLM-parts especially used for aerospace components. Thus, MTU Aero Engines is currently focusing on the development of an Online Process Control system which monitors and documents the complete welding process during the SLM fabrication procedure. A high-resolution camera system is used to obtain images, from which tomographic data for a 3dim analysis of SLM-parts are processed. From the analysis, structural irregularities and structural disorder resulting from any possible erroneous melting process become visible and may be allocated anywhere within the 3dim structure. Results of our optical tomography (OT) method as obtained on real defects are presented

  3. Process monitoring of additive manufacturing by using optical tomography

    Zenzinger, Guenter; Bamberg, Joachim; Ladewig, Alexander; Hess, Thomas; Henkel, Benjamin; Satzger, Wilhelm

    2015-03-01

    Parts fabricated by means of additive manufacturing are usually of complex shape and owing to the fabrication procedure by using selective laser melting (SLM), potential defects and inaccuracies are often very small in lateral size. Therefore, an adequate quality inspection of such parts is rather challenging, while non-destructive-techniques (NDT) are difficult to realize, but considerable efforts are necessary in order to ensure the quality of SLM-parts especially used for aerospace components. Thus, MTU Aero Engines is currently focusing on the development of an Online Process Control system which monitors and documents the complete welding process during the SLM fabrication procedure. A high-resolution camera system is used to obtain images, from which tomographic data for a 3dim analysis of SLM-parts are processed. From the analysis, structural irregularities and structural disorder resulting from any possible erroneous melting process become visible and may be allocated anywhere within the 3dim structure. Results of our optical tomography (OT) method as obtained on real defects are presented.

  4. Process monitoring of additive manufacturing by using optical tomography

    Zenzinger, Guenter, E-mail: guenter.zenzinger@mtu.de, E-mail: alexander.ladewig@mtu.de; Bamberg, Joachim, E-mail: guenter.zenzinger@mtu.de, E-mail: alexander.ladewig@mtu.de; Ladewig, Alexander, E-mail: guenter.zenzinger@mtu.de, E-mail: alexander.ladewig@mtu.de; Hess, Thomas, E-mail: guenter.zenzinger@mtu.de, E-mail: alexander.ladewig@mtu.de; Henkel, Benjamin, E-mail: guenter.zenzinger@mtu.de, E-mail: alexander.ladewig@mtu.de; Satzger, Wilhelm, E-mail: guenter.zenzinger@mtu.de, E-mail: alexander.ladewig@mtu.de [MTU Aero Engines AG, Dachauerstrasse 665, 80995 Munich (Germany)

    2015-03-31

    Parts fabricated by means of additive manufacturing are usually of complex shape and owing to the fabrication procedure by using selective laser melting (SLM), potential defects and inaccuracies are often very small in lateral size. Therefore, an adequate quality inspection of such parts is rather challenging, while non-destructive-techniques (NDT) are difficult to realize, but considerable efforts are necessary in order to ensure the quality of SLM-parts especially used for aerospace components. Thus, MTU Aero Engines is currently focusing on the development of an Online Process Control system which monitors and documents the complete welding process during the SLM fabrication procedure. A high-resolution camera system is used to obtain images, from which tomographic data for a 3dim analysis of SLM-parts are processed. From the analysis, structural irregularities and structural disorder resulting from any possible erroneous melting process become visible and may be allocated anywhere within the 3dim structure. Results of our optical tomography (OT) method as obtained on real defects are presented.

  5. Neutrino and Changed Lepton Flavour Today

    Alonso, R; Hernandez, D; Merlo, L; Rigolin, S

    2013-01-01

    Flavour physics is a priceless window on physics beyond the Standard Model. In particular, flavour violation in the lepton sector looks very promising, as high precision measurements are prospected in future experiments investigating on $\\mu\\rightarrow e$ conversion in atomic nuclei: the predictions for this observable are analysed in the context of the type I Seesaw mechanism. Furthermore, new ideas to explain the Flavour Puzzle recently appeared, mainly based on a possible dynamical origin of the Yukawa couplings and on flavour symmetries. The focus of this proceeding will be set on the Minimal Flavour Violation ansatz and on the role of the neutrino Majorana character: when an $O(2)_{N}$ flavour symmetry acts on the right-handed neutrino sector, the minimum of the scalar potential allows for large mixing angles -in contrast to the simplest quark case- and predicts a maximal Majorana phase. This leads to a strong correlation between neutrino mass hierarchy and mixing pattern.

  6. Flavour perception: aroma, taste and texture interactions

    Tournier, Carole; Sulmont-Rossé, Claire; Guichard, Elisabeth

    2007-01-01

    Flavour perception is determinant for the acceptability of food products by consumers. Aroma and taste play an important role in flavour perception and it is well known that the chemical composition of the matrix and consequently its structure influences release and perception of flavour. However, from simultaneous measurements of human perception and physical concentration in vivo, texture – aroma and texture – taste interactions are not always explained by physico-chemical mechanisms. Moreo...

  7. Processing and Quality Evaluation of Additive Manufacturing Monolayer Specimens

    Christiane Wendt

    2016-01-01

    Full Text Available Although its importance has increased significantly, Additive Manufacturing is not yet a fully accepted industrial manufacturing process for load-carrying parts. The future success of the process group depends on its standardization. This work proposes a methodology for the design, manufacturing, and quality evaluation of specimens manufactured by Fused Layer Modeling that are composed of only one layer (so-called monolayers. The processing methodology and properties of monolayers have not been studied systematically yet. A first systematic design of monolayers for mechanical testing is presented. Rectangular and circular monolayers adapted to the loads of tensile and compression testing are manufactured using different trajectory strategies. Frequently occurring macro- and microgeometrical defects are evaluated and categorized in order to optimize the part quality. This work also studies the effect of some manufacturing parameters such as the gap between print head and machine bed, trajectory strategy, bed leveling, and temperatures on part quality. The most suitable specimens are tested mechanically in tensile or compression tests. In the case of study, tensile strength values are only 8.6% lower than the values for reference tests on the unextruded filament. However, the properties deviate more strongly for compression tests which may be due to the selected specimen geometry.

  8. Method for controlling a laser additive process using intrinsic illumination

    Tait, Robert; Cai, Guoshuang; Azer, Magdi; Chen, Xiaobin; Liu, Yong; Harding, Kevin

    2015-05-01

    One form of additive manufacturing is to use a laser to generate a melt pool from powdered metal that is sprayed from a nozzle. The laser net-shape machining system builds the part a layer at a time by following a predetermined path. However, because the path may need to take many turns, maintaining a constant melt pool may not be easy. A straight section may require one speed and power while a sharp bend would over melt the metal at the same settings. This paper describes a process monitoring method that uses the intrinsic IR radiation from the melt pool along with a process model configured to establish target values for the parameters associated with the manufacture or repair. This model is based upon known properties of the metal being used as well as the properties of the laser beam. An adaptive control technique is then employed to control process parameters of the machining system based upon the real-time weld pool measurement. Since the system uses the heat radiant from the melt pool, other previously deposited metal does not confuse the system as only the melted material is seen by the camera.

  9. Scientific Opinion on Flavouring Group Evaluation 82, Revision 1 (FGE.82Rev1: Consideration of Epoxides evaluated by the JECFA (65th meeting

    EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF

    2014-06-01

    Full Text Available The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA, and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC No 1565/2000. The present consideration concerns a group of five epoxides evaluated by the JECFA at the 65th meeting in 2005. This revision is made due to inclusion of one additional substance, beta-ionone epoxide [FL-no: 07.170], cleared for genotoxicity concern and due to additional toxicity data have become available for beta-caryophyllene epoxide [FL-no: 16.043]. Since publication of FGE.82 one substance epoxy oxophorone [FL-no: 16.051] is no longer supported for use as flavouring substances in Europe by Industry and will therefore not be considered any further. The substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. For four substances [FL-no: 16.015, 16.018, 16.040 and 16.043] the Panel agreed with the JECFA conclusion, “No safety concern at estimated levels of intake as flavouring substances” based on the MSDI approach. For one substance [FL-no: 07.170] additional toxicity data are required. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for four substances, the information is adequate; but for the substance [FL-no: 07.170] further information on stereoisomerism is required.

  10. Quark Yukawa pattern from spontaneous breaking of flavour $SU(3)^3$

    Nardi, Enrico

    2015-01-01

    A $SU(3)_Q \\times SU(3)_u \\times SU(3)_d$ invariant scalar potential breaking spontaneously the quark flavour symmetry can explain the standard model flavour puzzle. The approximate alignment in flavour space of the vacuum expectation values of the up and down `Yukawa fields' results as a dynamical effect. The observed quark mixing angles, the weak CP violating phase, and hierarchical quark masses can be all reproduced at the cost of introducing additional (auxiliary) scalar multiplets, but without the need of introducing hierarchical parameters.

  11. Supersymmetry, the flavour puzzle and rare B decays

    The gauge hierarchy problem and the flavour puzzle belong to the most pressing open questions in the Standard Model of particle physics. Supersymmetry is arguably the most popular framework of physics beyond the Standard Model and provides an elegant solution to the gauge hierarchy problem; however, it aggravates the flavour puzzle. In the first part of this thesis, I discuss several approaches to address the flavour puzzle in the minimal supersymmetric extension of the Standard Model and experimental tests thereof: supersymmetric grand unified theories with a unification of Yukawa couplings at high energies, theories with minimal flavour violation and additional sources of CP violation and theories with gauge mediation of supersymmetry breaking and a large ratio of Higgs vacuum expectation values. In the second part of the thesis, I discuss the phenomenology of two rare B meson decay modes which are promising probes of physics beyond the Standard Model: The exclusive B → K*l+l- decay, whose angular decay distribution will be studied at LHC and gives access to a large number of observables and the b→sνanti ν decays, which are in the focus of planned high-luminosity Super B factories. I discuss the predictions for these observables in the Standard Model and their sensitivity to New Physics. (orig.)

  12. Supersymmetry, the flavour puzzle and rare B decays

    Straub, David Michael

    2010-07-14

    The gauge hierarchy problem and the flavour puzzle belong to the most pressing open questions in the Standard Model of particle physics. Supersymmetry is arguably the most popular framework of physics beyond the Standard Model and provides an elegant solution to the gauge hierarchy problem; however, it aggravates the flavour puzzle. In the first part of this thesis, I discuss several approaches to address the flavour puzzle in the minimal supersymmetric extension of the Standard Model and experimental tests thereof: supersymmetric grand unified theories with a unification of Yukawa couplings at high energies, theories with minimal flavour violation and additional sources of CP violation and theories with gauge mediation of supersymmetry breaking and a large ratio of Higgs vacuum expectation values. In the second part of the thesis, I discuss the phenomenology of two rare B meson decay modes which are promising probes of physics beyond the Standard Model: The exclusive B {yields} K{sup *}l{sup +}l{sup -} decay, whose angular decay distribution will be studied at LHC and gives access to a large number of observables and the b{yields}s{nu}anti {nu} decays, which are in the focus of planned high-luminosity Super B factories. I discuss the predictions for these observables in the Standard Model and their sensitivity to New Physics. (orig.)

  13. Role of anterior piriform cortex in the acquisition of conditioned flavour preference.

    Mediavilla, Cristina; Martin-Signes, Mar; Risco, Severiano

    2016-01-01

    Flavour aversion learning (FAL) and conditioned flavour preference (CFP) facilitate animal survival and play a major role in food selection, but the neurobiological mechanisms involved are not completely understood. Neuroanatomical bases of CFP were examined by using Fos immunohistochemistry to record neuronal activity. Rats were trained over eight alternating one-bottle sessions to acquire a CFP induced by pairing a flavour with saccharin (grape was CS+ in Group 1; cherry in Group 2; in Group 3, grape/cherry in half of animals; Group 4, grape/cherry in water). Animals were offered the grape flavour on the day immediately after the training and their brains were processed for c-Fos. Neurons evidencing Fos-like immunoreactivity were counted in the infralimbic cortex, nucleus accumbens core, and anterior piriform cortex (aPC). Analysis showed a significantly larger number of activated cells after learning in the aPC alone, suggesting that the learning process might have produced a change in this cortical region. Ibotenic lesions in the aPC blocked flavour-taste preference but did not interrupt flavour-toxin FAL by LiCl. These data suggest that aPC cells may be involved in the formation of flavour preferences and that the integrity of this region may be specifically necessary for the acquisition of a CFP. PMID:27624896

  14. The Strong Interactions, Flavour Physics and Beyond

    Zuberi, Saba

    In this thesis we use effective field theories of the strong interactions to improve our understanding of several quantities in the Standard Model of particle physics (SM). We also examine constraints on an extension of the SM scalar sector and study the implications for the Higgs mass. We first examine an approach to extracting the Cabibbo-Kobayashi-Maskawa matrix element |Vub| via the relationship between the B meson decays B → X uℓnul and B → Xsgamma, where Xi is any final state hadron containing a quark of flavour i. Model dependence is reduced in this approach since the non-perturbative shape function at leading order is universal and drops out; however the perturbative expansion at next-to-leading order is found to be poorly behaved. We carry out a renormalon analysis of the relationship between these spectra to examine higher order perturbative corrections and compare the fixed-order and log expansions. Our analysis can be used to estimate the perturbative uncertainty in the extraction of |Vub|, which we show to be relatively small. Next we take a step towards the broader goal of summing large phase space logarithms from a variety of jet algorithms using Soft Collinear Effective Theory (SCET). We develop a consistent approach to implementing arbitrary phase space constraints in SCET and demonstrate the connection between cutoffs in SCET and phase space limits. By considering several jet algorithms at next-to-leading order, we gain some insight into factorization of final state jets. In particular, we point out the connection between the ultraviolet regulator and factorization. Finally we consider a scalar sector that contains a colour-octet electroweak-doublet scalar, in addition to the SM Higgs. This extension contains the only scalar representations that Yukawa-couple to quarks and are consistent with minimal flavour violation. We examine constraints from electroweak precision data, direct production from LEPII and the Tevatron, and from flavour

  15. Anarchic Yukawas and top partial compositeness: the flavour of a successful marriage

    Cacciapaglia, Giacomo; Cai, Haiying; Flacke, Thomas; Lee, Seung J.; Parolini, Alberto; Serôdio, Hugo

    2015-06-01

    The top quark can be naturally singled out from other fermions in the Standard Model due to its large mass, of the order of the electroweak scale. We follow this reasoning in models of pseudo Nambu Goldstone Boson composite Higgs, which may derive from an underlying confining dynamics. We consider a new class of flavour models, where the top quark obtains its mass via partial compositeness, while the lighter fermions acquire their masses by a deformation of the dynamics generated at a high flavour scale. One interesting feature of such scenario is that it can avoid all the flavour constraints without the need of flavour symmetries, since the flavour scale can be pushed high enough. We show that both flavour conserving and violating constraints can be satisfied with top partial compositeness without invoking any flavour symmetry for the up-type sector, in the case of the minimal SO(5)/SO(4) coset with top partners in the four-plet and singlet of SO(4). In the down-type sector, some degree of alignment is required if all down-type quarks are elementary. We show that taking the bottom quark partially composite provides a dynamical explanation for the hierarchy causing this alignment. We present explicit realisations of this mechanism which do not require to include additional bottom partner fields. Finally, these conclusions are generalised to scenarios with non-minimal cosets and top partners in larger representations.

  16. Wiener-Hopf factorizations for a multidimensional Markov additive process and their applications to reflected processes

    Masakiyo Miyazawa

    2012-01-01

    Full Text Available We extend the framework of Neuts' matrix analytic approach to a reflected process generated by a discrete time multidimensional Markov additive process. This Markov additive process has a general background state space and a real vector valued additive component, and generates a multidimensional reflected process. Our major interest is to derive a closed form formula for the stationary distribution of this reflected process. To this end, we introduce a real valued level, and derive new versions of the Wiener-Hopf factorization for the Markov additive process with the multidimensional additive component. In particular, itis represented by moment generating functions, and we consider the domain for it to be valid.Our framework is general enough to include multi-server queues and/or queueing networks as well as non-linear time series which are currently popular in financial and actuarial mathematics. Our results yield structural results for such models. As an illustration, we apply our results to extend existing results on the tail behavior of reflected processes.A major theme of this work is to connect recent work on matrix analytic methods to classical probabilistic studies on Markov additive processes. Indeed, using purely probabilistic methods such as censoring, duality, level crossing and time-reversal (which are known in the matrix analytic methods community but date back to Arjas & Speed [2] and Pitman [29], we extend and unify existing results in both areas.

  17. Additive manufacturing of stretchable tactile sensors: Processes, materials, and applications

    Vatani, Morteza

    3D printing technology is becoming more ubiquitous every day especially in the area of smart structures. However, fabrication of multi-material, functional, and smart structures is problematic because of the process and material limitations. This thesis sought to develop a Direct Print Photopolymerization (DPP) fabrication technique that appreciably extends the manufacturing space for the 3D smart structures. This method employs a robotically controlled micro-extrusion of a filament equipped with a photopolymerization process. The ability to use polymers and ultimately their nanocomposites in this process is the advantage of the proposed process over the current fabrication methods in the fabrication of 3D structures featuring mechanical, physical, and electrical functionalities. In addition, this study focused to develop a printable, conductive, and stretchable nanocomposite based on a photocurable and stretchable liquid resin filled with multi-walled carbon nanotubes (MWNTs). This nanocomposite exhibited piezoresistivity, means its resistivity changes as it deforms. This property is a favorable factor in developing resistance based tactile sensors. They were also able to resist high tensile strains while they showed conductivity. Furthermore, this study offered a possible and low-cost method to have a unique and highly stretchable pressure sensitive polymer. This disruptive pressure sensitive polymer composed of an Ionic Liquid (IL) and a stretchable photopolymer embedded between two layers of Carbon Nanotube (CNTs) based stretchable electrodes. The developed IL-polymer showed both field effect property and piezoresistivity that can detect large tensile strains up 30%. In summary, this research study focused to present feasible methods and materials for printing a 3D smart structure especially in the context of flexible tactile sensors. This study provides a foundation for the future efforts in fabrication of skin like tactile sensors in three-dimensional motifs

  18. Heavy flavour production at CMS

    Negro, Giulia

    2016-01-01

    Three recent results in heavy flavour production at the CMS experiment are addressed in this report. Measurements of the differential production cross sections of B hadron and quarkonium states in pp collisions at $\\sqrt{s} = 13$ TeV are presented. These are important tools to investigate heavy-quark production mechanisms in QCD. The dependences on transverse momentum and rapidity are investigated and comparisons with theory expectations and among different collision energies are provided. Also the new observation of $\\Upsilon(1S)\\Upsilon(1S)$ production is reported.

  19. Thermal processing of EVA encapsulants and effects of formulation additives

    Pern, F.J.; Glick, S.H. [National Renewable Energy Lab., Golden, CO (United States)

    1996-05-01

    The authors investigated the in-situ processing temperatures and effects of various formulation additives on the formation of ultraviolet (UV) excitable chromophores, in the thermal lamination and curing of ethylene-vinyl acetate (EVA) encapsulants. A programmable, microprocessor-controlled, double-bag vacuum laminator was used to study two commercial as formulated EVA films, A9918P and 15295P, and solution-cast films of Elvaxrm (EVX) impregnated with various curing agents and antioxidants. The results show that the actual measured temperatures of EVA lagged significantly behind the programmed profiles for the heating elements and were affected by the total thermal mass loaded inside the laminator chamber. The antioxidant Naugard P{trademark}, used in the two commercial EVA formulations, greatly enhances the formation of UV-excitable, short chromophores upon curing, whereas other tested antioxidants show little effect. A new curing agent chosen specifically for the EVA formulation modification produces little or no effect on chromophore formation, no bubbling problems in the glass/EVX/glass laminates, and a gel content of {approximately}80% when cured at programmed 155{degrees}C for 4 min. Also demonstrated is the greater discoloring effect with higher concentrations of curing-generated chromophores.

  20. Lepton flavour violation searches at the LHC

    Dawe, Edmund; The ATLAS collaboration

    2015-01-01

    Recent results from searches for lepton flavour violation performed by ATLAS and CMS in the $\\sqrt{s}=8~\\text{TeV}$ data are presented. The search for $Z\\rightarrow e\\mu$ and lepton flavour violating heavy neutral particle decays are summarized before covering the search for $H\\rightarrow \\mu \\tau$ in greater detail.

  1. Flavour physics and CP-violation

    An introductory overview of the Standard Model description of flavour is presented. The main emphasis is put on present tests of the quark-mixing matrix structure and the phenomenological determination of its parameters. Special attention is given to the experimental evidence for CP-violation and its important role in our understanding of flavour dynamics. (author)

  2. Recent studies on the biogeneration of flavours

    Fuganti, Claudio; Zucchi, Gioia [CNR, Milan (Italy). Dipt. di Chimica del Politecnico

    1997-07-01

    The requirements by the flavour industry for large quantities of natural flavouring compounds, has stimulated the research for enzymatic procedures enabling the access from extractive precursor to rare odorants not accessible by extraction, including alcohols, aldehyde, lactones and sulfurated compounds. The ability of the SNIF-NMR technique in the authentication of the products is discussed.

  3. Search for lepton flavour violation at HERA

    Hennekemper, E; Contreras, J G; Bruncko, D; Henderson, R C W; Martyn, H U; Rostovtsev, A; Olsson, J E; Feltesse, J; Buschhorn, G; Bozovic-Jelisavcic, I; Patel, G D; Pandurovic, M; Picuric, I; Staykova, Z; Povh, B; Campbell, A J; Backovic, S; Nowak, G; Ceccopieri, F; Fischer, D J; Kogler, R; Raicevic, N; Nowak, K; Polifka, R; Cvach, J; Huber, F; Lendermann, V; Mehta, A; Hildebrandt, M; Barrelet, E; Sauvan, E; Bizot, J C; Eisen, E; Sauter, M; Dobre, M; Schoeffel, L; Wunsch, E; Steder, M; Muller, K; Alexa, C; Henschel, H; Kleinwort, C; Papadopoulou, T; Pascaud, C; Pahl, P; Wegener, D; Boudry, V; Zacek, J; Turnau, J; Gogitidze, N; Robmann, R; Cerny, V; Niebuhr, C; Zomer, E; De Wolf, E A; Malinovski, E; Brinkmann, M; Fedotov, A; Schultz-Coulon, H C; Greenshaw, T; Horisberger, R; Mikocki, S; Chekelian, V; Gabathuler, E; Dodonov, V; Morris, J V; Valkarova, A; Glazov, A; Newman, P R; Salek, D; Sefkow, E; Lastovicka-Medin, G; Grab, C; Haidt, D; Grell, B R; Tseepeldorj, B; Toll, T; Van Mechelen, P; Goerlich, L; Bystritskaya, L; Ghazaryan, S; Specka, A; Spaskov, V; Laycock, R; Kluge, T; Fleischer, M; Rotaru, M; Vazdik, Y; von den Driesch, M V; Baghdasaryan, A; Pokorny, B; Panagoulias, I; Andreev, V; Zhang, Z; Felst, R; Lipka, K; Sankey, D P C; Baghdasaryan, S; Tsakov, I; Delcourt, B; Shushkevich, S; Kenyon, I R; Hreus, T; Lebedev, A; Aaron, F D; Habib, S; Coughlan, J A; Vallee, C; Shtarkov, L N; Herbst, M; Dubak, A; Schoning, A; Zhokin, A; Stella, B; Ferencei, J; Rusakov, S; Brisson, V; Osman, S; Favart, L; Dainton, J B; Belov, P; Schmitt, S; Sopicki, P; Soloviev, Y; Zohrabyan, H; Smiljanic, I; List, B; Perez, E; Tran, T H; Milcewicz-Mika, I; List, J; Bracinik, J; Dossanov, A; Traynor, D; Diaconu, C; Klein, M; Kraemer, M; Jung, H; Eckerlin, G; Pitzl, D; Petrukhin, A; Landon, M P J; Gayler, J; Jacquet, M; Delvax, J; Jonsson, L; Grindhammer, G; Bunyatyan, A; Helebrant, C; Hiller, K H; Sykora, T; Placakyte, R; Sloan, T; Cerny, K; Ravdandorj, T; Palichik, V; Fomenko, A; Kostka, P; Truol, P; Kapichine, M; Kretzschmar, J; Marage, P; Tabasco, J E R; Morozov, A; Brandt, G; Meyer, A B; Nikitin, D; Kruger, K; Naumann, T; Janssen, X; Daum, K; Stoicea, G; Zalesak, J; Britzger, D; Meyer, J; Meyer, H; Mudrinic, M; Straumann, U; Moreau, E; Bartel, W; Reimer, P; Kiesling, C; Avila, K B C; South, D; Eliseev, A; Roosen, R; Pirumov, H; Maxfield, S J; Grebenyuk, A; Belousov, A; Makankine, A; Ozerov, D; Hoffmann, D; Urban, K; Thompson, P D; Begzsuren, K; Lange, W; Egli, S; Gouzevitch, M; Levonian, S; Radescu, V; Piec, S; Lubimov, V

    2011-01-01

    A search for second and third generation scalar and vector leptoquarks produced in ep collisions via the lepton flavour violating processes ep -> mu X and ep -> tau X is performed by the H1 experiment at HERA. The full data sample taken at a centre-of-mass energy root s = 319 GeV is used for the analysis, corresponding to an integrated luminosity of 245 pb(-1) of e(+)p and 166 pb(-1) of e(-)p collision data. No evidence for the production of such leptoquarks is observed in the H1 data. Leptoquarks produced in e(+/-)p collisions with a coupling strength of lambda = 0.3 and decaying with the same coupling strength to a muon-quark pair or a tau-quark pair are excluded at 95\\% confidence level up to leptoquark masses of 712 GeV and 479 GeV, respectively.

  4. EFSA Panel on food contact materials, enzymes, flavourings and processing aids (CEF); Scientific Opinion on Flavouring Group Evaluation 23, Revision 2 (FGE.23Rev2): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 22, 26 and 30

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister;

    ether, three are alicyclic hydrocarbons with an ether side chain, two are ethers containing a benzene moiety, eight are phenol ethers and one is a naphthol ether. Five of the 19 candidate substances possess one or more chiral centres and three can exist as geometrical isomers. For one substance [FL...... enable the Panel to make a more realistic estimate of the intakes of the flavouring substances, the Panel has decided also to perform an estimate of the daily intakes per person using a “modified Theoretical Added Maximum Daily Intake” (mTAMDI) approach based on the normal use levels reported by Industry...... levels. According to the default MSDI approach, the 19 flavouring substances in this group have intakes in Europe from 0.011 to 49 micrograms/capita/day, which are below the threshold of concern value for structural class I of 1800 micrograms/person/day, for structural class II of 540 micrograms/person...

  5. Evaluation of Select Surface Processing Techniques for In Situ Application During the Additive Manufacturing Build Process

    Book, Todd A.; Sangid, Michael D.

    2016-07-01

    Although additive manufacturing offers numerous performance advantages for different applications, it is not being used for critical applications due to uncertainties in structural integrity as a result of innate process variability and defects. To minimize uncertainty, the current approach relies on the concurrent utilization of process monitoring, post-processing, and non-destructive inspection in addition to an extensive material qualification process. This paper examines an alternative approach by evaluating the application of select surface process techniques, to include sliding severe plastic deformation (SPD) and fine particle shot peening, on direct metal laser sintering-produced AlSi10Mg materials. Each surface processing technique is compared to baseline as-built and post-processed samples as a proof of concept for surface enhancement. Initial results pairing sliding SPD with the manufacture's recommended thermal stress relief cycle demonstrated uniform recrystallization of the microstructure, resulting in a more homogeneous distribution of strain among the microstructure than as-built or post-processed conditions. This result demonstrates the potential for the in situ application of various surface processing techniques during the layerwise direct metal laser sintering build process.

  6. Evaluation of Select Surface Processing Techniques for In Situ Application During the Additive Manufacturing Build Process

    Book, Todd A.; Sangid, Michael D.

    2016-03-01

    Although additive manufacturing offers numerous performance advantages for different applications, it is not being used for critical applications due to uncertainties in structural integrity as a result of innate process variability and defects. To minimize uncertainty, the current approach relies on the concurrent utilization of process monitoring, post-processing, and non-destructive inspection in addition to an extensive material qualification process. This paper examines an alternative approach by evaluating the application of select surface process techniques, to include sliding severe plastic deformation (SPD) and fine particle shot peening, on direct metal laser sintering-produced AlSi10Mg materials. Each surface processing technique is compared to baseline as-built and post-processed samples as a proof of concept for surface enhancement. Initial results pairing sliding SPD with the manufacture's recommended thermal stress relief cycle demonstrated uniform recrystallization of the microstructure, resulting in a more homogeneous distribution of strain among the microstructure than as-built or post-processed conditions. This result demonstrates the potential for the in situ application of various surface processing techniques during the layerwise direct metal laser sintering build process.

  7. Combining Advanced Oxidation Processes: Assessment Of Process Additivity, Synergism, And Antagonism

    This paper addresses the process interactions from combining integrated processes (such as advanced oxidation processes (AOPs), biological operations, air stripping, etc.). AOPs considered include: Fenton's reagent, ultraviolet light, titanium dioxide, ozone (O3), hydrogen peroxide (H2O2), sonication/acoustic cavitation, among others. A critical review of the technical literature has been performed, and the data has been analyzed in terms of the processes being additive, synergistic, or antagonistic. Predictions based on the individual unit operations are made and compared against the behavior of the combined unit operations. The data reported in this paper focus primarily on treatment of petroleum hydrocarbons and chlorinated solvents. (authors)

  8. Precision physics with heavy-flavoured hadrons

    Koppenburg, Patrick

    2015-01-01

    The understanding of flavour dynamics is one of the key aims of elementary particle physics. The last 15 years have witnessed the triumph of the Kobayashi-Maskawa mechanism, which describes all flavour changing transitions of quarks in the Standard Model. This important milestone has been reached owing to a series of experiments, in particular to those operating at the so-called $B$ factories, at the Tevatron, and now at the LHC. We briefly review status and perspectives of flavour physics, highlighting the results where the LHC has given the most significant contributions, notably including the recent observation of the $B_s^0\\to\\mu^+\\mu^-$ decay.

  9. EFSA Scientific Opinion on Flavouring Group Evaluation 87 Revision 1 (FGE.87Rev1): Consideration of bicyclic secondary alcohols, ketones and related esters evaluated by JECFA (63rd meeting) structurally related to bicyclic secondary alcohols, ketones and related esters evaluated by EFSA in FGE.47 (2008)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister;

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...... substances [FL-no: 02.100 and 02.101] compared to previous version. Additionally, new information on EU production volume on two substances and information on stereoisomeric composition for 13 substances are also included. The substances were evaluated through a stepwise approach that integrates information...... for two substances, [FL-no: 02.100 and 02.101], information on the stereoisomeric composition is lacking....

  10. Novel structured emulsions for delivering of food flavours

    Mao, Like

    2014-01-01

    Flavour release from food is determined by the binding of flavours to other food ingredients and the partition of flavour molecules among different phases. Food emulsions are used as delivery systems for food flavours, and tailored structuring in emulsions provides novel means to better control flavour release. The current study investigated four structured oil-in-water emulsions with structuring in the oil phase, oil-water interface, and water phase. Oil phase structuring was achieved by the...

  11. Characterization of beer flavour stability (EPR - spin trapping)

    The beer flavour stability is coupled with free radical degradation processes. Probably, aldehydes produced during the brewery but also generated by stalling are responsible for beer flavour as well as for its breaking down. The storing beer at the lower temperatures and in the dark place inhibits, and otherwise the rising temperature and illumination accelerate the rate of such radical processes. Beers contain naturally occurring radical scavengers - antioxidants which inhibit such unwanted reactions. Then depleting of scavengers results in the breaking down of the beer stability. EPR spin trapping technique was used as monitor such processes and for characterising so the flavour stability of beer. The probe was temperated at 60 grad C in the cavity of EPR spectrometer in the presence of spin trapping agent, N-tert.-butyl-α-phenyl nitrone (PBN) and EPR spectra were recorded for few hours. After beer antioxidants become depleted, free radicals formed by the beer degradation are scavenged by PBN spin trap and this point is characterised with a dramatically increased concentration of the free radicals trapped

  12. Azimuthal angular correlations between heavy-flavour decay particles and charged hadrons in pp collisions in ALICE

    Heavy quarks produced in pp and heavy ion collisions are studied using heavy-flavour decay electrons and heavy-flavour mesons. Detailed understanding of the production processes and fragmentation of heavy quarks can be obtained by studying the azimuthal angular correlation of heavy-flavour hadrons. The azimuthal angular correlations of heavy-flavour mesons and charged hadrons can be used to disentangle charm and beauty-hadrons in pp collisions. In this contribution the fraction of electrons from beauty-hadron decays in the heavy-flavour decay electron yield is shown as well as the beauty production cross section in pp collisions at √S = 2.76 TeV. The measurements are compared to the predictions from next-to leading order perturbative QCD calculations. We also show the results from correlation analysis of charged D* mesons and hadrons performed using pp collision data at √S = 7 TeV

  13. Microstructure-controllable Laser Additive Manufacturing Process for Metal Products

    Huang, Wei-Chin; Chuang, Chuan-Sheng; Lin, Ching-Chih; Wu, Chih-Hsien; Lin, De-Yau; Liu, Sung-Ho; Tseng, Wen-Peng; Horng, Ji-Bin

    Controlling the cooling rate of alloy during solidification is the most commonly used method for varying the material microstructure. However, the cooling rate of selective laser melting (SLM) production is constrained by the optimal parameter settings for a dense product. This study proposes a method for forming metal products via the SLM process with electromagnetic vibrations. The electromagnetic vibrations change the solidification process for a given set of SLM parameters, allowing the microstructure to be varied via magnetic flux density. This proposed method can be used for creating microstructure-controllable bio-implant products with complex shapes.

  14. Part height control of laser metal additive manufacturing process

    Pan, Yu-Herng

    Laser Metal Deposition (LMD) has been used to not only make but also repair damaged parts in a layer-by-layer fashion. Parts made in this manner may produce less waste than those made through conventional machining processes. However, a common issue of LMD involves controlling the deposition's layer thickness. Accuracy is important, and as it increases, both the time required to produce the part and the material wasted during the material removal process (e.g., milling, lathe) decrease. The deposition rate is affected by multiple parameters, such as the powder feed rate, laser input power, axis feed rate, material type, and part design, the values of each of which may change during the LMD process. Using a mathematical model to build a generic equation that predicts the deposition's layer thickness is difficult due to these complex parameters. In this thesis, we propose a simple method that utilizes a single device. This device uses a pyrometer to monitor the current build height, thereby allowing the layer thickness to be controlled during the LMD process. This method also helps the LMD system to build parts even with complex parameters and to increase material efficiency.

  15. Strong color fields and heavy flavour production

    The clustering of color sources provides a natural framework of partonic interactions producing strong color fields. We study the consequences of these color fields in the production of heavy flavour and in the behavior of the nuclear modified factor.

  16. Heavy flavour hadron spectroscopy: An overview

    P C Vinodkumar

    2014-11-01

    A comprehensive overview and some of the theoretical attempts towards understanding heavy flavour hadron spectroscopy are presented. Apart from the conventional quark structure (quark, antiquarks structure for the mesons and three-quarks structure of baryons) of hadrons, multiquark hadrons the hadron molecular states etc., also will be reviewed. Various issues and challenges in understanding the physics and dynamics of the quarks at the hadronic dimensions are highlighted. Looking into the present and future experimental prospects at different heavy flavour laboratories like BES-III, CLEO-c, BaBar, Belle, LHC etc., the scope for theoretical extensions of the present knowledge of heavy flavour physics would be very demanding. In this context, many relevant contributions from the forthcoming PANDA Facility are expected. Scopes and outlook of the hadron physics at the heavy flavour sector in view of the future experimental facilities are highlighted.

  17. Additional force field in cooling process of cellular Al alloy

    ZHENG; Mingjun(郑明军); HE; Deping(何德坪); DAI; Ge(戴戈)

    2002-01-01

    The foaming process of Al alloy is similar to that of Al, but there is a solid-liquid state zone in the solidification process of cellular Al alloy which does not exist in the case of Al. In the unidirectional solidification of cellular Al alloy, the proportion of the solid phase gradually reduces from the solid front to the liquid front. This will introduce a force and result in a serious quick shrinkage. By the mathematic and physical mode, the solidification of the cellular Al alloy is studied. The data measured by experiment are close to the result calculated by the mode. This kind of shrinkage can be solved by suitable cooling method in appropriate growth stage. The compressive strength of the cellular Al alloy made by this way is 40% higher than that of cellular Al.

  18. Thermographic process monitoring in powderbed based additive manufacturing

    Selective Laser Melting is utilized to build metallic parts directly from CAD-Data by solidification of thin powder layers through application of a fast scanning laser beam. In this study layerwise monitoring of the temperature distribution is used to gather information about the process stability and the resulting part quality. The heat distribution varies with different kinds of parameters including scan vector length, laser power, layer thickness and inter-part distance in the job layout which in turn influence the resulting part quality. By integration of an off-axis mounted uncooled thermal detector the solidification as well as the layer deposition are monitored and evaluated. Errors in the generation of new powder layers usually result in a locally varying layer thickness that may cause poor part quality. For effect quantification, the locally applied layer thickness is determined by evaluating the heat-up of the newly deposited powder. During the solidification process space and time-resolved data is used to characterize the zone of elevated temperatures and to derive locally varying heat dissipation properties. Potential quality indicators are evaluated and correlated to the resulting part quality: Thermal diffusivity is derived from a simplified heat dissipation model and evaluated for every pixel and cool-down phase of a layer. This allows the quantification of expected material homogeneity properties. Maximum temperature and time above certain temperatures are measured in order to detect hot spots or delamination issues that may cause a process breakdown. Furthermore, a method for quantification of sputter activity is presented. Since high sputter activity indicates unstable melt dynamics this can be used to identify parameter drifts, improper atmospheric conditions or material binding errors. The resulting surface structure after solidification complicates temperature determination on the one hand but enables the detection of potential surface defects

  19. Thermographic process monitoring in powderbed based additive manufacturing

    Krauss, Harald, E-mail: harald.krauss@iwb.tum.de; Zaeh, Michael F. [AMLab, iwb Application Center Augsburg, Technische Universität München (Germany); Zeugner, Thomas [Augsburg University (Germany)

    2015-03-31

    Selective Laser Melting is utilized to build metallic parts directly from CAD-Data by solidification of thin powder layers through application of a fast scanning laser beam. In this study layerwise monitoring of the temperature distribution is used to gather information about the process stability and the resulting part quality. The heat distribution varies with different kinds of parameters including scan vector length, laser power, layer thickness and inter-part distance in the job layout which in turn influence the resulting part quality. By integration of an off-axis mounted uncooled thermal detector the solidification as well as the layer deposition are monitored and evaluated. Errors in the generation of new powder layers usually result in a locally varying layer thickness that may cause poor part quality. For effect quantification, the locally applied layer thickness is determined by evaluating the heat-up of the newly deposited powder. During the solidification process space and time-resolved data is used to characterize the zone of elevated temperatures and to derive locally varying heat dissipation properties. Potential quality indicators are evaluated and correlated to the resulting part quality: Thermal diffusivity is derived from a simplified heat dissipation model and evaluated for every pixel and cool-down phase of a layer. This allows the quantification of expected material homogeneity properties. Maximum temperature and time above certain temperatures are measured in order to detect hot spots or delamination issues that may cause a process breakdown. Furthermore, a method for quantification of sputter activity is presented. Since high sputter activity indicates unstable melt dynamics this can be used to identify parameter drifts, improper atmospheric conditions or material binding errors. The resulting surface structure after solidification complicates temperature determination on the one hand but enables the detection of potential surface defects

  20. b-flavour tagging in pp collisions

    Birnkraut, Alex

    2015-01-01

    An essential ingredient of all time-dependent CP violation studies of B mesons is the ability to tag the initial flavour of the B meson. The harsh environment of 7 and 8 TeV pp collisions makes this a particularly difficult enterprise. We report progresses in the flavour tagging of B0 and Bs mesons, including developments of novel techniques like the use of an opposite side charm tagger.

  1. New Physics in the Flavour Sector

    Crivellin, Andreas

    2016-01-01

    Several experiments observed deviations from the Standard Model (SM) in the flavour sector: LHCb found a $4-5\\,\\sigma$ discrepancy compared to the SM in $b\\to s\\mu^+\\mu^-$ transitions (recently supported by an Belle analysis) and CMS reported a non-zero measurement of $h\\to\\mu\\tau$ with a significance of $2.4\\,\\sigma$. Furthermore, BELLE, BABAR and LHCb founds hints for the violation of flavour universality in $B\\to D^{(*)}\\tau\

  2. Flavour Violation in Anomaly Mediated Supersymmetry Breaking

    Allanach, B. C.; Hiller, G; Jones, D. R. T.; Slavich, P.(LPTHE, UPMC Univ. Paris 06, Sorbonne Universités, 4 Place Jussieu, 75252, Paris, France)

    2009-01-01

    32 pages, 8 figures International audience We study squark flavour violation in the anomaly mediated supersymmetry broken (AMSB) minimal supersymmetric standard model. Analytical expressions for the three-generational squark mass matrices are derived. We show that the anomaly-induced soft breaking terms have a decreasing amount of squark flavour violation when running from the GUT to the weak scale. Taking into account inter-generational squark mixing, we work out non-trivial constraint...

  3. Study of flavour compounds from orange juices by HS-SPME and GC-MS

    Schmutzer, G.; Avram, V.; Covaciu, F.; Feher, I.; Magdas, A.; David, L.; Moldovan, Z.

    2013-11-01

    The flavour of the orange juices, which gives the taste and odour of the product, is an important criterion about the products quality for consumers. A fresh single strength and two commercial orange juices (obtained from concentrate) flavour profile were studied using a selective and sensitive gas chromatography - mass spectrometry (GC-MS) analytical system, after a solvent free, single step preconcentration and extraction technique, the headspace solid phase microextraction (HP-SPME). In the studied orange juices 55 flavour compounds were detected and classified as belonging to the esters, alcohols, ketones, monoterpenes and sesquiterpenes chemical families. The fresh single strength orange juice was characterized by high amount of esters, monoterpenes and sesquiterpenes. Limonene and valencene were the most abundant flavours in this fresh natural orange juice. Alcohols and ketones were found in higher concentration in the commercial orange juices made from concentrate, than in the single strength products. Nevertheless, in commercial juices the most abundant flavour was limonene and α-terpineol. The results highlight clear differences between fresh singles strength orange juice and juice from concentrate. The orange juices reconstructed from concentrate, made in Romania, present low quantity of flavour compounds, suggesting the absence or a low rearomatization process, but extraneous components were not detected.

  4. Heavy Flavour production in ATLAS

    ATLAS prepared a program for measurements of production cross sections both of b-hadrons and Onia in central proton-proton collisions at new energy 14 TeV of LHC. Dedicated triggers based on muon, di-muon or electron signatures are designed to accommodate large statistics with already first several months. Starting from semi-inclusive measurements for very early stage exclusive channels will soon dominate measurements, allowing tests of QCD in Heavy Flavour sector already with 10 pb-1. With larger statistics production polarization measurements are being prepared for J/ψ and Λb. It is expected that 30 fb-1 collected at 1033cm-2 s-1 will allow specific measurements not accessible with limited statistics of Tevatron. In particular b polarization measurement can be achieved using Λb → J/ψ Λ decay. In J/ψ a polarization measurement will allow to confirm or exclude model predictions within large interval of transverse momenta. (author)

  5. The effects of flavour symmetry breaking on hadron matrix elements

    Cooke, A.N.; Horsley, R. [Edinburgh Univ. (United Kingdom). School of Physics and Astronomy; Nakamura, Y. [RIKEN Advanced Institute for Computational Science, Kobe (Japan); Pleiter, D. [Juelich Research Centre (Germany); Regensburg Univ. (Germany). Institut fuer Theoretische Physik; Rakow, P.E.L. [Liverpool Univ. (United Kingdom). Theoretical Physics Division; Schierholz, G. [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Zanotti, J.M. [Adelaide Univ. (Australia). School of Chemistry and Physics

    2012-12-15

    By considering a flavour expansion about the SU(3)-flavour symmetric point, we investigate how flavour-blindness constrains octet baryon matrix elements after SU(3) is broken by the mass difference between the strange and light quarks. We find the expansions to be highly constrained along a mass trajectory where the singlet quark mass is held constant, which proves beneficial for extrapolations of 2+1 flavour lattice data to the physical point. We investigate these effects numerically via a lattice calculation of the flavour-conserving and flavour-changing matrix elements of the vector and axial operators between octet baryon states.

  6. The effects of flavour symmetry breaking on hadron matrix elements

    By considering a flavour expansion about the SU(3)-flavour symmetric point, we investigate how flavour-blindness constrains octet baryon matrix elements after SU(3) is broken by the mass difference between the strange and light quarks. We find the expansions to be highly constrained along a mass trajectory where the singlet quark mass is held constant, which proves beneficial for extrapolations of 2+1 flavour lattice data to the physical point. We investigate these effects numerically via a lattice calculation of the flavour-conserving and flavour-changing matrix elements of the vector and axial operators between octet baryon states.

  7. The effects of flavour symmetry breaking on hadron matrix elements

    Cooke, A N; Nakamura, Y; Pleiter, D; Rakow, P E L; Schierholz, G; Zanotti, J M

    2012-01-01

    By considering a flavour expansion about the SU(3)-flavour symmetric point, we investigate how flavour-blindness constrains octet baryon matrix elements after SU(3) is broken by the mass difference between the strange and light quarks. We find the expansions to be highly constrained along a mass trajectory where the singlet quark mass is held constant, which proves beneficial for extrapolations of 2+1 flavour lattice data to the physical point. We investigate these effects numerically via a lattice calculation of the flavour-conserving and flavour-changing matrix elements of the vector and axial operators between octet baryon states.

  8. Two-Higgs-doublet models with Minimal Flavour Violation

    Carlucci, Maria Valentina

    2010-01-01

    The tree-level flavour-changing neutral currents in the two-Higgs-doublet models can be suppressed by protecting the breaking of either flavour or flavour-blind symmetries, but only the first choice, implemented by the application of the Minimal Flavour Violation hypothesis, is stable under quantum corrections. Moreover, a two-Higgs-doublet model with Minimal Flavour Violation enriched with flavour-blind phases can explain the anomalies recently found in the Delta F = 2 transitions, namely the large CP-violating phase in B_s mixing and the tension between epsilon_K and S_\\psi_K.

  9. Flavour Physics with High-Luminosity Experiments

    2016-01-01

    With the first dedicated B-factory experiments BaBar (USA) and BELLE (Japan) Flavour Physics has entered the phase of precision physics. LHCb (CERN) and the high luminosity extension of KEK-B together with the state of the art BELLE II detector will further push this precision frontier. Progress in this field always relied on close cooperation between experiment and theory, as extraction of fundamental parameters often is very indirect. To extract the full physics information from existing and future data, this cooperation must be further intensified. This MIAPP programme aims in particular to prepare for this task by joining experimentalists and theorists in the various relevant fields, with the goal to build the necessary tools in face of the challenge of new large data sets. The programme will begin with a focus on physics with non-leptonic final states, continued by semileptonic B meson decays and Tau decays, and on various aspects of CP symmetry violation closer to the end. In addition, in the final ...

  10. EFSA ; Scientific Opinion on Flavouring Group Evaluation 66, Revision 1 (FGE.66Rev1): Consideration of Furfuryl Alcohol and Related Flavouring Substances Evaluated by JECFA (55th meeting)

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 14 flavouring substances in the Revision 1 of Flavouring Group Evaluation 66, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the s...... Panel concluded that the 14 substances [FL-no: 13.001, 13.002, 13.003, 13.005, 13.018, 13.019, 13.025, 13.038, 13.057, 13.062, 13.067, 13.068, 13.073 and 13.128] do not give rise to safety concerns at their levels of dietary intake, estimated on the basis of the MSDI approach....

  11. Relic neutrino decoupling with flavour oscillations revisited

    de Salas, Pablo F

    2016-01-01

    We study the decoupling process of neutrinos in the early universe in the presence of three-flavour oscillations. The evolution of the neutrino spectra is found by solving the corresponding momentum-dependent kinetic equations for the neutrino density matrix, including for the first time the proper collision integrals for both diagonal and off-diagonal elements. This improved calculation modifies the evolution of the off-diagonal elements of the neutrino density matrix and changes the deviation from equilibrium of the frozen neutrino spectra. However, it does not vary the contribution of neutrinos to the cosmological energy density in the form of radiation, usually expressed in terms of the effective number of neutrinos, N_eff. We find a value of N_eff=3.045, in agreement with previous theoretical calculations and consistent with the latest analysis of Planck data. This result does not depend on the ordering of neutrino masses. We also consider the effect of non-standard neutrino-electron interactions (NSI), ...

  12. Search for lepton flavour violation at HERA

    Aaron, F.D. [National Institute for Physics and Nuclear Engineering (NIPNE), Bucharest (Romania); Bucharest Univ. (Romania). Faculty of Physics; Alexa, C. [National Institute for Physics and Nuclear Engineering (NIPNE), Bucharest (Romania); Andreev, V. [Lebedev Physical Institute, Moscow (RU)] (and others)

    2011-03-15

    A search for second and third generation scalar and vector leptoquarks produced in ep collisions via the lepton flavour violating processes ep{yields}{mu}X and ep{yields}{tau}X is performed by the H1 experiment at HERA. The full data sample taken at a centre-of-mass energy {radical}(s)=319 GeV is used for the analysis, corresponding to an integrated luminosity of 245 pb{sup -1} of e{sup +}p and 166 pb{sup -1} of e{sup -}p collision data. No evidence for the production of such leptoquarks is observed in the H1 data. Leptoquarks produced in e{sup {+-}}p collisions with a coupling strength of {lambda}=0.3 and decaying with the same coupling strength to a muon-quark pair or a tau-quark pair are excluded at 95% confidence level up to leptoquark masses of 712 GeV and 479 GeV, respectively. (orig.)

  13. Minimal flavour violation and SU(5)-unification

    Barbieri, Riccardo; Senia, Fabrizio [Scuola Normale Superiore, Pisa (Italy); INFN, Pisa (Italy)

    2015-12-15

    Minimal flavour violation in its strong or weak versions, based on U(3){sup 3} and U(2){sup 3}, respectively, allows suitable extensions of the standard model at the TeV scale to comply with current flavour constraints in the quark sector. Here we discuss considerations analogous to minimal flavour violation (MFV) in the context of SU(5)-unification, showing the new effects/constraints that arise both in the quark and in the lepton sector, where quantitative statements can be made controlled by the CKM matrix elements. The case of supersymmetry is examined in detail as a particularly motivated example. Third generation sleptons and neutralinos in the few hundred GeV range are shown to be compatible with current constraints. (orig.)

  14. Minimal flavour violation and SU(5)-unification

    Minimal flavour violation in its strong or weak versions, based on U(3)3 and U(2)3, respectively, allows suitable extensions of the standard model at the TeV scale to comply with current flavour constraints in the quark sector. Here we discuss considerations analogous to minimal flavour violation (MFV) in the context of SU(5)-unification, showing the new effects/constraints that arise both in the quark and in the lepton sector, where quantitative statements can be made controlled by the CKM matrix elements. The case of supersymmetry is examined in detail as a particularly motivated example. Third generation sleptons and neutralinos in the few hundred GeV range are shown to be compatible with current constraints. (orig.)

  15. Combining Pati-Salam and flavour symmetries

    Feldmann, Thorsten; Hartmann, Florian; Kilian, Wolfgang; Luhn, Christoph

    2015-10-01

    We construct an extension of the Standard Model (SM) which is based on grand unification with Pati-Salam symmetry. The setup is supplemented with the idea of spontaneous flavour symmetry breaking which is mediated through flavon fields with renormalizable couplings to new heavy fermions. While we argue that the new gauge bosons in this approach can be sufficiently heavy to be irrelevant at low energies, the fermionic partners of the SM quarks, in particular those for the third generation, can be relatively light and provide new sources of flavour violation. The size of the effects is constrained by the observed values of the SM Yukawa matrices, but in a way that is different from the standard minimal-flavour violation approach. We determine characteristic deviations from the SM that could eventually be observed in future precision measurements.

  16. Combining Pati-Salam and Flavour Symmetries

    Feldmann, Thorsten; Kilian, Wolfgang; Luhn, Christoph

    2015-01-01

    We construct an extension of the Standard Model (SM) which is based on grand unification with Pati-Salam symmetry. The setup is supplemented with the idea of spontaneous flavour symmetry breaking which is mediated through flavon fields with renormalizable couplings to new heavy fermions. While we argue that the new gauge bosons in this approach can be sufficiently heavy to be irrelevant at low energies, the fermionic partners of the SM quarks, in particular those for the third generation, can be relatively light and provide new sources of flavour violation. The size of the effects is constrained by the observed values of the SM Yukawa matrices, but in a way that is different from the standard minimal-flavour violation approach. We determine characteristic deviations from the SM that could eventually be observed in future precision measurements.

  17. Minimal flavour violation and SU(5)-unification

    Barbieri, Riccardo, E-mail: barbieri@sns.it; Senia, Fabrizio, E-mail: fabrizio.senia@sns.it [Scuola Normale Superiore and INFN, Piazza dei Cavalieri 7, 56126, Pisa (Italy)

    2015-12-17

    Minimal flavour violation in its strong or weak versions, based on U(3){sup 3} and U(2){sup 3}, respectively, allows suitable extensions of the standard model at the TeV scale to comply with current flavour constraints in the quark sector. Here we discuss considerations analogous to minimal flavour violation (MFV) in the context of SU(5)-unification, showing the new effects/constraints that arise both in the quark and in the lepton sector, where quantitative statements can be made controlled by the CKM matrix elements. The case of supersymmetry is examined in detail as a particularly motivated example. Third generation sleptons and neutralinos in the few hundred GeV range are shown to be compatible with current constraints.

  18. Oxidative flavour deterioration of fish oil enriched milk

    Bruni Let, Mette; Jacobsen, Charlotte; Frankel, E.N.;

    2003-01-01

    than the tuna oil emulsions, having a lower initial peroxide value (0.1 meq/kg). In the tuna oil emulsions the fishy off-flavour could not be detected throughout the storage period. Addition of 5-50 ppm EDTA significantly reduced the development of volatile oxidation products in the cod liver oil......-% of n-3 fatty acids) and one with cod liver oil (26 wt-% of n-3 fatty acids). The effect of added calcium disodium ethylenediaminetetraacetate (EDTA) on oxidation was also investigated. Emulsions based on cod liver oil with a slightly elevated peroxide value (1.5 meq/kg) oxidised significantly faster...

  19. LHCb New algorithms for Flavour Tagging at the LHCb experiment

    Fazzini, Davide

    2016-01-01

    The Flavour Tagging technique allows to identify the B initial flavour, required in the measurements of flavour oscillations and time-dependent CP asymmetries in neutral B meson systems. The identification performances at LHCb are further enhanced thanks to the contribution of new algorithms.

  20. Heavy Flavour Production and Decay at ATLAS

    Jones, RWL; The ATLAS collaboration

    2013-01-01

    ATLAS is taking advantage of its large integrated luminosity band sophisticated muon and dimuon triggers to make competitive measurements of heavy flavour production and decay. Inclusive production and heavy flavour jet production is discussed before turning to charm and onium production. The production and decay of individual B hadron species is then addressed, including the current best measurement of the Λb lifetime. A much improved analysis of CP related quantities in Bs decays is presented, before turning to recent results and prospects for rare B decays.

  1. SU(3) flavour breaking and baryon structure

    Cooke, A.N.; Horsley, R. [Edinburgh Univ. (United Kingdom). School of Physics and Astronomy; Nakamura, Y. [RIKEN Advanced Institute for Computational Science, Kobe, Hyogo (Japan); Pleiter, D. [Forschungszentrum Juelich GmbH (Germany). Juelich Supercomputing Centre (JSC); Regensburg Univ. (Germany). Institut fuer Theoretische Physik; Rakow, P.E.L. [Liverpool Univ. (United Kingdom). Theoretical Physics Div.; Shanahan, P.; Zanotti, J.M. [Adelaide Univ., SA (Australia). CSSM, School of Chemistry and Physics; Schierholz, G. [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Stueben, H. [Hamburg Univ. (Germany). Regionales Rechenzentrum; Collaboration: QCDSF/UKQCD Collaboration

    2013-11-15

    We present results from the QCDSF/UKQCD collaboration for hyperon electromagnetic form factors and axial charges obtained from simulations using N{sub f}=2+1 flavours of O(a)-improved Wilson fermions. We also consider matrix elements relevant for hyperon semileptonic decays. We find flavour-breaking effects in hyperon magnetic moments which are consistent with experiment, while our results for the connected quark spin content indicates that quarks contribute more to the spin of the {Xi} baryon than they do to the proton.

  2. The supersymmetric flavour problem in 5D GUTs and its consequences for LHC phenomenology

    Bruemmer, F. [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Fichet, S.; Kraml, S. [CNRS/IN2P3, Grenoble (France). Lab. de Physique Subatomique et de Cosmologie

    2011-09-15

    We study supersymmetric models with a GUT-sized extra dimension, where both the Higgs fields and the SUSY breaking hidden sector are localized on a 4D brane. Exponential wave function profiles of the matter fields give rise to hierarchical structures in the Yukawa couplings and soft terms. Such structures can naturally explain hierarchical fermion masses and mixings, while at the same time alleviating the supersymmetric flavour problem. We discuss two sources of supersymmetry breaking, radion mediation and brane fields, and perform a detailed numerical analysis, thoroughly taking into account the proliferation of unknown O(1) coefficients that occurs in this class of models. It turns out that additional assumptions on supersymmetry breaking are necessary to evade the stringent experimental bounds on lepton flavour violation. The favourable regions of parameter space are then examined with regards to their LHC phenomenology. They generically feature heavy gluinos and squarks beyond current bounds. Lepton flavour violation in SUSY cascade decays can give interesting signatures. (orig.)

  3. Masses and magnetic moments of triple heavy flavour baryons in hypercentral model

    Bhavin Patel; Ajay Majethiya; P C Vinodkumar

    2009-04-01

    Triple heavy flavour baryons are studied using the hypercentral description of the three-body system. The confinement potential is assumed as hypercentral Coulomb plus power potential with power index . The ground state ($J^{P} = \\dfrac{1}{2}^{+}$ and $\\dfrac{3}{2}^{+}$) masses of heavy flavour baryons are computed for different power index, starting from 0.5 to 2.0. The predicted masses are found to attain a saturated value with respect to variation in p beyond the power index > 1.0. Using the spin-flavour structure of the constituting quarks and by defining effective mass of the confined quarks within the baryons, the magnetic moments are computed with no additional free parameters.

  4. The supersymmetric flavour problem in 5D GUTs and its consequences for LHC phenomenology

    We study supersymmetric models with a GUT-sized extra dimension, where both the Higgs fields and the SUSY breaking hidden sector are localized on a 4D brane. Exponential wave function profiles of the matter fields give rise to hierarchical structures in the Yukawa couplings and soft terms. Such structures can naturally explain hierarchical fermion masses and mixings, while at the same time alleviating the supersymmetric flavour problem. We discuss two sources of supersymmetry breaking, radion mediation and brane fields, and perform a detailed numerical analysis, thoroughly taking into account the proliferation of unknown O(1) coefficients that occurs in this class of models. It turns out that additional assumptions on supersymmetry breaking are necessary to evade the stringent experimental bounds on lepton flavour violation. The favourable regions of parameter space are then examined with regards to their LHC phenomenology. They generically feature heavy gluinos and squarks beyond current bounds. Lepton flavour violation in SUSY cascade decays can give interesting signatures. (orig.)

  5. Impact of heavy-flavour production cross sections measured by the LHCb experiment on parton distribution functions at low x

    The impact of recent measurements of heavy-flavour production in deep inelastic ep scattering and in pp collisions on parton distribution functions is studied in a QCD analysis in the fixed-flavour number scheme at next-to-leading order. Differential cross sections of charm- and beauty-hadron production measured by LHCb are used together with inclusive and heavy-flavour production cross sections in deep inelastic scattering at HERA. The heavy-flavour data of the LHCb experiment impose additional constraints on the gluon and the sea-quark distributions at low partonic fractions x of the proton momentum, down to x∝5 x 10-6. This kinematic range is currently not covered by other experimental data in perturbative QCD fits.

  6. Higgs-mediated FCNCs: Natural Flavour Conservation vs. Minimal Flavour Violation

    Buras, Andrzej J; Gori, Stefania; Isidori, Gino

    2010-01-01

    We compare the effectiveness of two hypotheses, Natural Flavour Conservation (NFC) and Minimal Flavour Violation (MFV), in suppressing the strength of flavour-changing neutral-currents (FCNCs) in models with more than one Higgs doublet. We show that the MFV hypothesis, in its general formulation, is more stable in suppressing FCNCs than the hypothesis of NFC alone when quantum corrections are taken into account. The phenomenological implications of the two scenarios are discussed analysing meson-antimeson mixing observables and the rare decays B -> mu+ mu-. We demonstrate that, introducing flavour-blind CP phases, two-Higgs doublet models respecting the MFV hypothesis can accommodate a large CP-violating phase in Bs mixing, as hinted by CDF and D0 data and, without extra free parameters, soften significantly in a correlated manner the observed anomaly in the relation between epsilon_K and S_psi_K.

  7. $\\pi K$ Scattering in Three Flavour ChPT

    Bijnens, Johan; Dhonte, Pierre; Talavera, Pere

    2004-01-01

    We present the scattering lengths for the $\\pi K$ processes in the three flavour Chiral Perturbation Theory (ChPT) framework at next-to-next-to-leading order (NNLO). The calculation has been performed analytically but we only include analytical results for the dependence on the low-energy constants (LECs) at NNLO due to the size of the expressions. These results, together with resonance estimates of the NNLO LECs are used to obtain constraints on the Zweig rule suppressed LECs at NLO, $L_4^r$...

  8. Elliptic flow measurement of heavy flavour decay electrons in Pb-Pb collisions at √(s) 2.76 TeV with ALICE

    In heavy-ion collisions, charm and beauty quarks are produced in the initial hard scattering processes. They then propagate and interact strongly with the created medium, the Quark Gluon Plasma (QGP), and thus allow to probe its properties. One way to measure heavy-quarks is via electrons from the semileptonic decays of open charm and beauty hadrons. At low transverse momentum, the level of thermalization of heavy quarks can be studied via the azimuthal anisotropy of the heavy flavour electron emission in the transverse plane, the elliptic flow, v2. At high pt, v2 provides insight on the path length dependence of parton energy-loss. In this talk we present v2 measurements of electrons from heavy flavour decays at mid rapidity with ALICE in semi-central (20-40%) Pb-Pb collisions at √(sNN)=2.76 TeV. The electrons are identified using the Time Of Flight detector and Time Projection Chamber at low momenta, as well as the Electromagnetic Calorimeter at higher momenta. The latter provides in addition the possibility to trigger on electrons in the collision. We report on the electron identification and explain how the non-heavy flavour electron background is subtracted. Finally the results are compared to different theoretical models.

  9. General squark flavour mixing: constraints, phenomenology and benchmarks

    De Causmaecker, Karen; Herrmann, Bjoern; Mahmoudi, Farvah; O'Leary, Ben; Porod, Werner; Sekmen, Sezen; Strobbe, Nadja

    2015-01-01

    We present an extensive study of non-minimal flavour violation in the squark sector in the framework of the Minimal Supersymmetric Standard Model. We investigate the effects of multiple non-vanishing flavour-violating elements in the squark mass matrices by means of a Markov Chain Monte Carlo scanning technique and identify parameter combinations that are favoured by both current data and theoretical constraints. We then detail the resulting distributions of the flavour-conserving and flavour-violating model parameters. Based on this analysis, we propose a set of benchmark scenarios relevant for future studies of non-minimal flavour violation in the Minimal Supersymmetric Standard Model.

  10. Food additives and nutrient sources added to food: developments since the creation of EFSA

    Dusemund B; Gilbert J; Gott D; Kenigswald H; König J; Lambré C; Leblanc J-C; Mortensen A; Tobback P

    2012-01-01

    During the ten-year period since the creation of EFSA, two scientific panels of EFSA, the former Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC Panel) and the Scientific Panel on Food Additives and Nutrient Sources added to Food (ANS Panel) have been successively responsible for the safety assessment of food additives and nutrient sources added to food. They have successfully addressed a challenging number of applications and ...

  11. Sweetness flavour interactions in soft drinks.

    Nahon, D.F.; Roozen, J.P.; Graaf, de C.

    1996-01-01

    Sucrose can be substituted by intense sweeteners to lower the calorie content of soft drinks. Although the sweetness is kept at the same level as much as possible, the flavour of the product often changes. This change could be due to both the mechanism of sensory perception and interactive effects o

  12. Heavy flavour physics at the LHC

    A summary of results in heavy flavour physics from Run 1 of the LHC is presented. Topics discussed include spectroscopy, mixing, CP violation and rare decays of charmed and beauty hadrons. The results are consistent with Standard Model predictions, although several puzzles and hints of discrepancies demand further investigation with larger data samples

  13. Working group report: Collider and flavour physics

    Debajyoti Choudhury; Asesh K Datta; Anirban Kundu

    2009-01-01

    The activities of the working group took place under two broad subgroups: Collider Physics subgroup and Flavour Physics subgroup. Reports on some of the projects undertaken are included. Also, some of the leading discussions organized by the working group are summarized.

  14. Search for new flavour production at PETRA

    The topological distribution of hadrons from the reaction e+e- → multihadrons has been studied at PETRA energies between √ s = 22 and 31.6 GeV. No evidence is seen for spherical events which would be expected if massive particles bearing new flavours were produced. (orig.)

  15. Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants.

    Ayadi, M A; Grati-Kamoun, N; Attia, H

    2009-10-01

    Objectives of this work were studying physico-chemical change and heat stability of olive oils flavoured by selected Tunisian aromatic plants. Flavoured olive oils were prepared by maceration of fresh plant materials (rosemary, lavender, sage, menthe, basil, lemon and thyme) with olive oil at a 5% w/w level for 15 days. A sensorial evaluation was applied to select more appreciate flavoured olive oils by consumers. An oxidative procedure was applied to test the stability of selected flavoured olive oils: oils samples were kept in glass bottles and heated at 60 and 130 degrees C during 55 days and 6h, respectively. The resistance to oxidation of these selected flavoured oils was compared to a control samples by measuring PV, K232 and K270 values and change in chlorophyll, carotenes and polyphénols contents. Obtained results show that addition of aromatic plants causes a slight increase in free acidity and viscosity of aromatised olive oils. L*, b* and a* values show that addition of thyme cause a great change in olive oil colours. Heat stability results shows that from selected aromatic plants, rosemary was effectiveness against oxidation followed by thyme and lemon. However, olive oil flavoured with basil exhibit a similar behaviour versus thermal oxidation then the natural olive oil. PMID:19635520

  16. Scientific Opinion on Flavouring Group Evaluation 210 Revision 2 (FGE.210Rev2): Consideration of genotoxic potential for α,β-unsaturated alicyclic ketones and precursors from chemical subgroup 2.4 of FGE.19

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    Safety Authority was requested to evaluate the genotoxic potential of 14 flavouring substances in Flavouring Group Evaluation 210 (FGE.210). In FGE.210, the Panel concluded that the genotoxic potential could not be ruled out for any of the flavouring substances. In FGE.210 Revision1, the Panel.......226 and 07.231] the concern for genotoxicity remains and additional data were requested. The Flavour Industry has submitted additional genotoxicity data for allyl a-ionone [FL-no: 07.061], that are evaluated in the present revision of FGE.210 (Revision 2). Based on these new data the Panel concluded that...

  17. A multi-dimensional martingale for Markov additive processes and its applications

    Asmussen, Søren; Kella, Offer

    2000-01-01

    We establish new multidimensional martingales for Markov additive processes and certain modifications of such processes (e.g., such processes with reflecting barriers). These results generalize corresponding one-dimensional martingale results for Lévy processes. This martingale is then applied to various storage processes, queues and Brownian motion models.

  18. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 06, Revision 2 (FGE.06Rev2): Straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister;

    .143, 09.341, 09.612, 09.871, 09.872 and 09.938]. Thirty-one of the 48 substances can exist as geometrical isomers [FL-no: 02.152, 02.195, 02.222, 02.234, 05.061, 05.082, 05.203, 05.217, 05.218, 05.220, 08.074, 08.102, 09.377, 09.567, 09.569, 09.572, 09.575, 09.638, 09.640, 09.643, 09.672, 09.673, 09...... wide range of food items. According to the default MSDI approach, the 48 flavouring substances in this group have intakes in Europe from 0.001 to 120 microgram/capita/day, which are below the thresholds of concern value for both structural class I (1800 microgram/person/day) and structural class II...... (540 microgram/person/day) substances. On the basis of the reported annual production volumes in Europe (MSDI approach), the combined intake of the 46 candidate substances belonging to structural class I and of the two candidate substances belonging to structural class II would result in a total intake...

  19. Heavy-flavour correlations in pp, p–Pb and Pb–Pb collisions

    Heavy quarks (charm and beauty) are produced in initial hard scattering processes in heavy-ion collisions, before the formation of a strongly interacting medium, the Quark Gluon Plasma. Insight into the effects of the medium on charm and beauty production can be obtained by measuring the angular correlations between open heavy-flavour hadrons and charged particles. In Pb–Pb collisions, the azimuthal correlation can provide information on the way heavy quarks lose energy in the QGP and is sensitive to possible modifications of the charm parton shower and hadronisation in the presence of the medium. The observed double-ridge long-range correlations in p–Pb collisions for light-flavour hadrons could originate from a collective expansion of the system, as well as from gluon saturation in the initial state (colour glass condensate). The same effect can be studied for heavier quarks via the correlation between heavy-flavour hadrons (or their decay electrons) and charged particles

  20. Phenomenological Implications of an S4 x SU(5) SUSY GUT of Flavour

    Dimou, Maria; Luhn, Christoph

    2015-01-01

    We discuss the low energy phenomenological implications of an SU(5) Supersymmetric Grand Unified Theory (SUSY GUT) whose flavour structure is controlled by the family symmetry S4 x U(1), which provides a good description of all quark and lepton masses, mixings as well as CP violation. Although the model closely mimics Minimal Flavour Violation (MFV) as shown in arXiv:1511.07886, here we focus on the differences. We first present numerical estimates of the low energy mass insertion parameters, including canonical normalisation and renormalisation group running, for well-defined ranges of SUSY parameters and compare the naive model expectations to the numerical scans and the experimental bounds. Our results are then used to estimate the predictions for Electric Dipole Moments (EDMs), Lepton Flavour Violation (LFV), B and K meson mixing as well as rare B decays. The largest observable deviations from MFV come from the LFV process mu --> e gamma and the EDMs.

  1. Multiple High-Fidelity Modeling Tools for Metal Additive Manufacturing Process Development Project

    National Aeronautics and Space Administration — Despite the rapid commercialization of additive manufacturing technology such as selective laser melting, SLM, there are gaps in process modeling and material...

  2. Changes in flavour and taste of irradiated coffee beans

    The possibility of changes in the smell and taste of coffee from beans submitted to irradiation for preservation is a significant gap in the programme devoted to increasing the product life time with such a process. Therefore, the main objective of the paper was to evaluate changes in aroma and flavour that can be noticed by the consumer. Coffee beans were given disinfestation doses of 50krad, producing an insect mortality rate of 98.33% +-2.89 in Araecerus fasciculatus (adult stage). The samples, provided by IBC, were from the same crop and free from pesticides. Some of the material was kept by that Institute for organoleptic tests. The remainder was sent to the National Institute of Technology for gas-chromatographic analysis. Should any significant changes be noticed, it could be assumed that the gamma-irradiation process would be rejected by the consumer. However, no significant change was observed in the most important characteristics, flavour and aroma, that might induce the consumer to reject irradiated coffee beans. (author)

  3. Changes in Flavour and Taste of Irradiated Coffee Beans

    The possibility of changes in the smell and taste of coffee from beans submitted to irradiation for preservation is a significant gap in the programme devoted to increasing the product life time with such a process. Therefore, the main objective of the paper was to evaluate changes in aroma and flavour that can be noticed by the consumer. Coffee beans were given disinfestation doses of 50 krad, producing an insect mortality rate of 98.33% ± 2.89 in Araecerus fasciculatus (adult stage). The samples, provided by IBC, were from the same crop and free from pesticides. Some of the material was kept by that Institute for organoleptic tests. The remainder was sent to the National Institute of Technology for gas-chromatographic analysis. Should any significant changes be noticed, it could be assumed that the gamma-irradiation process would be rejected by the consumer. However, no significant change was observed in the most important characteristics, flavour and aroma, that might induce the consumer to reject irradiated coffee beans. (author)

  4. Neutrino observables from predictive flavour patterns

    Cebola, Luis M.; Emmanuel-Costa, David [Universidade de Lisboa, Departamento de Fisica and Centro de Fisica Teorica de Particulas - CFTP, Instituto Superior Tecnico, Lisboa (Portugal); Felipe, Ricardo Gonzalez [Universidade de Lisboa, Departamento de Fisica and Centro de Fisica Teorica de Particulas - CFTP, Instituto Superior Tecnico, Lisboa (Portugal); ISEL - Instituto Superior de Engenharia de Lisboa, Instituto Politecnico de Lisboa, Lisboa (Portugal)

    2016-03-15

    We look for predictive flavour patterns of the effective Majorana neutrino mass matrix that are compatible with current neutrino oscillation data. Our search is based on the assumption that the neutrino mass matrix contains equal elements and a minimal number of parameters, in the flavour basis where the charged lepton mass matrix is diagonal and real. Three unique patterns that can successfully explain neutrino observables at the 3σ confidence level with just three physical parameters are presented. Neutrino textures described by four and five parameters are also studied. The predictions for the lightest neutrino mass, the effective mass parameter in neutrinoless double beta decays and for the CP-violating phases in the leptonic mixing are given. (orig.)

  5. Neutrino observables from predictive flavour patterns

    Cebola, Luis M; Felipe, Ricardo Gonzalez

    2016-01-01

    We look for predictive flavour patterns of the effective Majorana neutrino mass matrix that are compatible with current neutrino oscillation data. Our search is based on the assumption that the neutrino mass matrix contains equal elements and a minimal number of parameters, in the flavour basis where the charged lepton mass matrix is diagonal and real. Three unique patterns that can successfully explain neutrino observables at the $3\\sigma$ confidence level with just three physical parameters are presented. Neutrino textures described by four and five parameters are also studied. The predictions for the lightest neutrino mass, the effective mass parameter in neutrinoless double beta decays and the CP-violating phases in the leptonic mixing are given.

  6. Scientific Opinion on the safety and efficacy of the use of amino acids (chemical group 34) when used as flavourings for all animal species

    EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)

    2014-01-01

    Chemical group (CG) 34 comprises amino acids, of which 20 are currently authorised for use as flavours in food. The FEEDAP Panel was unable to perform an assessment of D,L-valine because of the lack of data on its purity. The Panel cannot conclude on the use of these compounds in water for drinking. In the absence of any information on the microbial strains or substrates used for the production of the additives, and with little information on the manufacturing process, the Panel cannot ascert...

  7. Thermo-mechanical analysis of wire and arc additive manufacturing process

    Ding, J

    2012-01-01

    Conventional manufacturing processes often require a large amount of machining and cannot satisfy the continuously increasing requirements of a sustainable, low cost, and environmentally friendly modern industry. Thus, Additive Manufacturing (AM) has become an important industrial process for the manufacture of custom-made metal workpieces. Among the different AM processes, Wire and Arc Additive Manufacture (WAAM) has the ability to manufacture large, low volume metal work-p...

  8. Dark matter and observable Lepton Flavour Violation

    Heurtier, Lucien; Teresi, Daniele

    2016-01-01

    Seesaw models with leptonic symmetries allow right-handed (RH) neutrino masses at the electroweak scale, or even lower, at the same time having large Yukawa couplings with the Standard Model leptons, thus yielding observable effects at current or near-future lepton-flavour-violation (LFV) experiments. These models have been previously considered also in connection to low-scale leptogenesis, but the combination of observable LFV and successful leptogenesis has appeared to be difficult to achie...

  9. Extracting gamma Through Flavour-Symmetry Strategies

    Fleischer, Robert

    2002-01-01

    A brief overview of flavour-symmetry strategies to extract the angle gamma of the unitarity triangle is given, focusing on B --> pi K modes and the B_d --> pi^+ pi^-, B_s --> K^+ K^- system. We discuss also a variant of the latter approach for the e^+ e^- B-factories, where B_s --> K^+ K^- is replaced by B_d --> pi^{+/-} K^{+/-}.

  10. Including heavy flavour production in PDF fits

    A.M. Cooper-Sarkar

    2007-01-01

    AT HERA heavy quarks may contribute up to 30% of the structure function $F_2$. The introduction of heavy quarks requires an extension of the DGLAP formalism. The effect of using different heavy flavour number schemes, and different approaches to the running of $\\alpha_s$, are compared using the ZEUS PDF fit formalism. The potential of including charm data in the fit is explored, using $D^*$ double differential cross-sections rather than the inclusive quantity $F_2^{c\\bar{c}}$.

  11. Flavour of fundamental particles and prime numbers

    The discreteness and continuity as described by the ratio of the discreteness of the n's and the continuous spread of n/2n, which is directly connected with the width and lifetimes of fundamental particles, the flavours of fundamental particles can be directly obtained. The behaviour of beta decay and the energy levels of light nuclei can also be predicted. The appearance of primes also seems to suggest that further application of reductionism to fundamental particles is not possible

  12. Heavy flavour physics from top to bottom

    Paulini, M. [Lawrence Berkeley National Lab., CA (United States); CDF and D0 Collaborations

    1997-01-01

    We review the status of heavy flavour physics at the Fermilab Tevatron collider by summarizing recent top quark and B physics results from CDF and D0. In particular we discuss the measurement of the top quark mass and top production cross section as well as B meson lifetimes and time dependent B{bar B} mixing results. An outlook of perspectives for top and B physics in Run II starting in 1999 is also given. 38 refs., 23 figs., 8 tabs.

  13. Some theoretical issues in heavy flavour physics

    Amol Dighe

    2012-11-01

    Some of the recent developments in heavy flavour physics will be reviewed. This will include an update on some of the Standard Model predictions, and a summary of recent measurements that may indicate the presence of new physics (NP). The focus will be on selected models of NP that are indicated by the anomalies in the current data. Observables that can potentially yield signatures of specific physics beyond the Standard Model will be pointed out.

  14. Creating innovative flavour and texture experiences

    Edwards-Stuart, Rachel

    2009-01-01

    The work presented in this thesis describes the use of scientific research in the development of novel texture and flavour experiences and their potential for use in fine gastronomy. In order to create an interesting textural experience, modified celluloses were investigated. Their unique property is that they have the ability to gel at high temperatures, but return to the solution state upon cooling. This phenomena was used to test the hypothesis that hot gels made from these materials could...

  15. Flavour democracy calls for the fourth generation

    It is argued with the help of an illustrative mode, that the inter species hierarchy among the fermion masses and the quark mixing angles can be accommodated naturally in the standard model with (approximate) flavour democracy provided there are four families of sequential quark-leptons with all members of the fourth family having roughly equal masses. The special problem of light neutrino masses (if any) and possible solutions are also discussed. (author). 15 refs

  16. Effects of flavour absorption on foods and their packaging materials

    Willige, van, R.W.G.

    2002-01-01

    Keywords: flavour absorption, scalping, packaging, food matrix, lldpe, ldpe, pp, pc, pet, pen,b-lactoglobulin, casein, pectin, cmc, lactose, saccharose, oil, modelling, storage, oxygen permeability, taste perception, sensory quality.Absorption of flavour compounds by linear low-density polyethylene (LLDPE) was studied in model systems representing differences in composition of the food matrix. Proteins,b-lactoglobuline and casein, were able to bind flavours, resulting in suppression of absorp...

  17. Application Cases and Integration of Additive Manufacturing Processes into Conventional Process Chains by the Example of Tool Repair Using the Con-trolled Metal Build-Up Process

    Wimmer, Felix

    2015-01-01

    In the first part of this thesis an overview of the most common Additive Manufacturing (AM) processes and a valid classification scheme outside of the classification of conventional ma-chining processes is presented. Advantages and shortcomings of these processes are briefly explained and application cases from the industry are given. Transitioning from the shortcom-ings of current Additive Manufacturing processes the so called “hybrid additive subtractive” processes are introduced.The concep...

  18. Leptonic minimal flavour violation in warped extra dimensions

    Abhishek M Iyer; Sudhir K Vempati

    2012-10-01

    Lepton mass hierarchies and lepton flavour violation are revisited in the framework of Randall–Sundrum models. Models with Dirac-type as well as Majorana-type neutrinos are considered. The five-dimensional -parameters are fit to the charged lepton and neutrino masses and mixings using 2 minimization. Leptonic flavour violation is shown to be large in these cases. Schemes of minimal flavour violation are considered for the cases of an effective LLHH operator and Dirac neutrinos and are shown to significantly reduce the limits from lepton flavour violation.

  19. Flavour tagging of $b$ mesons in $pp$ collisions at LHCb

    Mueller, Vanessa

    2016-01-01

    Flavour tagging, i.e. the inference of the production flavour of reconstructed $b$ hadrons, is essential for precision measurements of decay time-dependent $CP$ violation and of mixing parameters in the the neutral $B$ meson systems. LHC's $pp$ collisions with their high track multiplicities constitute a challenging environment for flavour tagging and demand for new and improved strategies. We present recent progress and new developments in flavour tagging at the LHCb experiment, which will allow for a further improvement of $CP$ violation measurements in decays of $B^0$ and $B_s^0$ mesons.

  20. The effect of silane addition timing on mixing processability and properties of silica reinforced rubber compound

    Jeong, Hee-Hoon; Jin, Hyun-Ho; Ha, Sung-Ho; Jang, Suk-Hee; Kang, Yong-Gu; Han, Min-Hyun

    2016-03-01

    A series of experiments were performed to determine an optimum balance between processability and performance of a highly loaded silica compound. The experiments evaluated 4 different silane injection times. All mixing related to silane addition was conducted with a scaled up "Tandem" mixer line. With exception to silane addition timing, almost all operating conditions were controlled between experimental features. It was found that when the silane addition was introduced earlier in the mixing cycle both the reaction was more complete and the bound rubber content was higher. But processability indicators such as sheet forming and Mooney plasticity were negatively impacted. On the other hand, as silane injection was delayed to later in the mixing process the filler dispersion and good sheet forming was improved. However both the bound rubber content and Silane reaction completion were decreased. With the changes in silane addition time, the processability and properties of a silica compound can be controlled.

  1. APPLICABILITY ANALYSIS OF ADDITIVE MANUFACTURING PROCESSES IN THE FABRICATION OF ANATOMICALLY SHAPED LATTICE SCAFFOLDS

    Jelena Milovanović; Miloš Stojković; Miroslav Trajanović

    2015-01-01

    Manufacturing of anatomically shaped scaffolds for bonе tissue recovery as well as other similar anatomically shaped implants represents a major challenge for modern manufacturing technologies. The complexity of anatomically shaped lattice scaffolds for bone tissue recovery requires involvement of so-called additive manufacturing processes.This paper brings out the criterial matrix for the assessment of additive manufacturing processes applicability in the case of bone tissue scaffold manufac...

  2. Bomb reduction of uranium tetrafluoride. Part II: Influence of the addition elements in the reduction process

    This work shows the influence of uranium oxide and uranyl fluoride in the reduction of uranium with Ca and Mg. These additions are more harmful when using smaller bombs. The uranyl fluoride has influence in the reduction process; the curves yield-concentration shows two regions depending upon the salt concentration. The behaviour of this addition in these regions can be explained following the different decompositions that can take place during the reduction process. (Author) 9 refs

  3. A mechanistic understanding of processing additive-induced efficiency enhancement in bulk heterojunction organic solar cells

    Schmidt, Kristin

    2013-10-31

    The addition of processing additives is a widely used approach to increase power conversion efficiencies for many organic solar cells. We present how additives change the polymer conformation in the casting solution leading to a more intermixed phase-segregated network structure of the active layer which in turn results in a 5-fold enhancement in efficiency. © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  4. Flavour Independent Search for Neutral Higgs Bosons at LEP

    Achard, P; Aguilar-Benítez, M; Alcaraz, J; Alemanni, G; Allaby, James V; Aloisio, A; Alviggi, M G; Anderhub, H; Andreev, V P; Anselmo, F; Arefev, A; Azemoon, T; Aziz, T; Bagnaia, P; Bajo, A; Baksay, G; Baksay, L; Baldew, S V; Banerjee, S; Banerjee, Sw; Barczyk, A; Barillère, R; Bartalini, P; Basile, M; Batalova, N; Battiston, R; Bay, A; Becattini, F; Becker, U; Behner, F; Bellucci, L; Berbeco, R; Berdugo, J; Berges, P; Bertucci, B; Betev, B L; Biasini, M; Biglietti, M; Biland, A; Blaising, J J; Blyth, S C; Bobbink, Gerjan J; Böhm, A; Boldizsar, L; Borgia, B; Bottai, S; Bourilkov, D; Bourquin, Maurice; Braccini, S; Branson, J G; Brochu, F; Burger, J D; Burger, W J; Cai, X D; Capell, M; Cara Romeo, G; Carlino, G; Cartacci, A M; Casaus, J; Cavallari, F; Cavallo, N; Cecchi, C; Cerrada, M; Chamizo-Llatas, M; Chang, Y H; Chemarin, M; Chen, A; Chen, G; Chen, G M; Chen, H F; Chen, H S; Chiefari, G; Cifarelli, Luisa; Cindolo, F; Clare, I; Clare, R; Coignet, G; Colino, N; Costantini, S; de la Cruz, B; Cucciarelli, S; van Dalen, J A; De Asmundis, R; Déglon, P L; Debreczeni, J; Degré, A; Dehmelt, K; Deiters, K; Della Volpe, D; Delmeire, E; Denes, P; De Notaristefani, F; De Salvo, A; Diemoz, M; Dierckxsens, M; Dionisi, C; Dittmar, M; Doria, A; Dova, M T; Duchesneau, D; Duda, M; Echenard, B; Eline, A; El-Hage, A; El-Mamouni, H; Engler, A; Eppling, F J; Extermann, P; Falagán, M A; Falciano, S; Favara, A; Fay, J; Fedin, O; Felcini, M; Ferguson, T; Fesefeldt, H S; Fiandrini, E; Field, J H; Filthaut, F; Fisher, P H; Fisher, W; Fisk, I; Forconi, G; Freudenreich, Klaus; Furetta, C; Galaktionov, Yu; Ganguli, S N; García-Abia, P; Gataullin, M; Gentile, S; Giagu, S; Gong, Z F; Grenier, G; Grimm, O; Grünewald, M W; Guida, M; van Gulik, R; Gupta, V K; Gurtu, A; Gutay, L J; Haas, D; Hatzifotiadou, D; Hebbeker, T; Hervé, A; Hirschfelder, J; Hofer, H; Hohlmann, M; Holzner, G; Hou, S R; Hu, Y; Jin, B N; Jones, L W; de Jong, P; Josa-Mutuberria, I; Käfer, D; Kaur, M; Kienzle-Focacci, M N; Kim, J K; Kirkby, Jasper; Kittel, E W; Klimentov, A; König, A C; Kopal, M; Koutsenko, V F; Kräber, M H; Krämer, R W; Krüger, A; Kunin, A; Ladrón de Guevara, P; Laktineh, I; Landi, G; Lebeau, M; Lebedev, A; Lebrun, P; Lecomte, P; Lecoq, P; Le Coultre, P; Le Goff, J M; Leiste, R; Levtchenko, M; Levchenko, P M; Li, C; Likhoded, S; Lin, C H; Lin, W T; Linde, Frank L; Lista, L; Liu, Z A; Lohmann, W; Longo, E; Lü, Y S; Luci, C; Luminari, L; Lustermann, W; Ma Wen Gan; Malgeri, L; Malinin, A; Maña, C; Mans, J; Martin, J P; Marzano, F; Mazumdar, K; McNeil, R R; Mele, S; Merola, L; Meschini, M; Metzger, W J; Mihul, A; Milcent, H; Mirabelli, G; Mnich, J; Mohanty, G B; Muanza, G S; Muijs, A J M; Musicar, B; Musy, M; Nagy, S; Natale, S; Napolitano, M; Nessi-Tedaldi, F; Newman, H; Nisati, A; Novák, T; Nowak, H; Ofierzynski, R A; Organtini, G; Pal, I; Palomares, C; Paolucci, P; Paramatti, R; Passaleva, G; Patricelli, S; Paul, T; Pauluzzi, M; Paus, C; Pauss, Felicitas; Pedace, M; Pensotti, S; Perret-Gallix, D; Petersen, B; Piccolo, D; Pierella, F; Pioppi, M; Piroué, P A; Pistolesi, E; Plyaskin, V; Pohl, M; Pozhidaev, V; Pothier, J; Prokofev, D; Prokofiev, D O; Quartieri, J; Rahal-Callot, G; Rahaman, M A; Raics, P; Raja, N; Ramelli, R; Rancoita, P G; Ranieri, R; Raspereza, A V; Razis, P A; Ren, D; Rescigno, M; Reucroft, S; Riemann, S; Riles, K; Roe, B P; Romero, L; Rosca, A; Rosenbleck, C; Rosier-Lees, S; Roth, S; Rubio, J A; Ruggiero, G; Rykaczewski, H; Sakharov, A; Saremi, S; Sarkar, S; Salicio, J; Sánchez, E; Schäfer, C; Shchegelskii, V; Schopper, Herwig Franz; Schotanus, D J; Sciacca, C; Servoli, L; Shevchenko, S; Shivarov, N; Shoutko, V; Shumilov, E; Shvorob, A V; Son, D; Souga, C; Spillantini, P; Steuer, M; Stickland, D P; Stoyanov, B; Strässner, A; Sudhakar, K; Sultanov, G G; Sun, L Z; Sushkov, S; Suter, H; Swain, J D; Szillási, Z; Tang, X W; Tarjan, P; Tauscher, Ludwig; Taylor, L; Tellili, B; Teyssier, D; Timmermans, C; Ting, Samuel C C; Ting, S M; Tonwar, S C; Tóth, J; Tully, C; Tung, K L; Ulbricht, J; Valente, E; Van de Walle, R T; Vásquez, R; Veszpremi, V; Vesztergombi, G; Vetlitskii, I; Vicinanza, D; Viertel, Gert M; Villa, S; Vivargent, M; Vlachos, S; Vodopyanov, I; Vogel, H; Vogt, H; Vorobev, I; Vorobyov, A A; Wadhwa, M; Wang, Q; Wang, X L; Wang, Z M; Weber, M; Wienemann, P; Wilkens, H; Wynhoff, S; Xia, L; Xu, Z Z; Yamamoto, J; Yang, B Z; Yang, C G; Yang, H J; Yang, M; Yeh, S C; Zalite, A; Zalite, Yu; Zhang, Z P; Zhao, J; Zhu, G Y; Zhu, R Y; Zhuang, H L; Zichichi, A; Zimmermann, B; Zöller, M

    2004-01-01

    A flavour independent search for the CP-even and CP-odd neutral Higgs bosons h and A is performed in 624/pb of data collected with the L3 detector at LEP at centre-of-mass energies between 189 and 209GeV. Higgs boson production through the e^+e^- -> Z h and the e^+e^- ->h A processes is considered and decays of the Higgs bosons into hadrons are studied. No significant signal is observed and 95% confidence level limits on the hZZ and hAZ couplings are derived as a function of the Higgs boson masses. Assuming the Standard Model cross section for the Higgs-strahlung process and a 100% branching fraction into hadrons, a 95% confidence level lower limit on the mass of the Higgs boson is set at 110.3GeV.

  5. Neutrino Masses at LHC: Minimal Lepton Flavour Violation in Type-III See-saw

    Eboli, O J P; Gonzalez-Garcia, M C

    2011-01-01

    We study the signatures of minimal lepton flavour violation in a simple Type-III see--saw model in which the flavour scale is given by the new fermion triplet mass and it can be naturally light enough to be produced at the LHC. In this model the flavour structure of the couplings of the triplet fermions to the Standard Model leptons can be reconstructed from the neutrino mass matrix and the smallness of the neutrino mass is associated with a tiny violation of total lepton number. Characteristic signatures of this model include suppressed lepton number violation decays of the triplet fermions, absence of displaced vertices in their decays and predictable lepton flavour composition of the states produced in their decays. We study the observability of these signals in the processes $pp\\rightarrow 3\\ell + 2j +\\Sla{E_T}$ and $pp\\rightarrow 2\\ell + 4j$ with $\\ell =e$ or $\\mu$ taking into account the present low energy data on neutrino physics and the corresponding Standard Model backgrounds. Our results indicate th...

  6. Status of the ALICE experiment and first results on heavy flavour production

    The ALICE experiment is the LHC detector mainly dedicated to the study of the Quark Gluon Plasma (QGP) in Pb-Pb collisions. The detector has started the data taking less than one year ago, delivering immediately relevant results. An overview of the first physics results obtained in the first six month of running of the experiment will be summarized, giving special emphasis to heavy flavour measurements. Heavy flavours are ideal probes to explore both the formation and properties of the QGP, since they experience the full collision history and are expected to be copiously produced at LHC, much more than at any other collider. With ALICE we will measure heavy flavours down to small transverse momentum, combining hadronic and leptonic channels, both at central and forward rapidity. In particular, in the central rapidity region, it is possible to exclusively reconstruct open charm mesons and baryons via hadronic decay channels. Furthermore, the good identification of electrons allows to measure the production both of charmonium and open beauty. First results from p-p collisions at 7 TeV will be shown, including the clear signals of open and hidden charm hadrons reconstructed at ALICE. These data provide interesting insight into QCD processes in a new energy regime, are important as a baseline for the Pb-Pb program and demonstrate the potential for heavy flavour cross section measurements with the ALICE detector.

  7. Heavy flavour suppression and flow

    Das, Santosh K; Alam, Jan-e

    2011-01-01

    The drag and diffusion coefficients of charm and bottom quarks propagating through quark gluon plasma have been evaluated for conditions relevant to nuclear collisions at Large Hadron Collider and Relativistic Heavy Ion Collider. Both the radiative and collisional processes of energy loss are included in evaluating the {\\it effective} drag and diffusion coefficients. The Landau-Pomeronchuk-Migdal (LPM) and the dead cone effects on the radiative energy loss of heavy quarks have been included. ...

  8. Measurements of heavy-flavour decay leptons with ALICE

    Sakai Shingo

    2015-01-01

    Full Text Available We present measurements of electrons and muons from heavy-flavour hadron decays at central and forward rapidity performed by the ALICE Collaboration in p–Pb (√sNN = 5.02 TeV and Pb–Pb collisions (√sNN = 2.76 TeV. Electrons are reconstructed using several detectors of the ALICE central barrel. Muons are reconstructed using the muon spectrometer at forward rapidity (2.5 < y < 4. The nuclear modification factors in Pb–Pb (RAA and in p–Pb (RpPb collisions, and the azimuthal anisotropy (v2 in Pb– Pb collisions will be discussed. Theoretical predictions are compared with the data. In addition, the measurement of the azimuthal correlation between electrons from heavyflavour hadron decays and charged hadrons in p–Pb collisions will be shown.

  9. Infrared thermography for laser-based powder bed fusion additive manufacturing processes

    Moylan, Shawn; Whitenton, Eric; Lane, Brandon; Slotwinski, John [National Institute of Standards and Technology, 100 Bureau Drive, Gaithersburg, MD 20899 (United States)

    2014-02-18

    Additive manufacturing (AM) has the potential to revolutionize discrete part manufacturing, but improvements in processing of metallic materials are necessary before AM will see widespread adoption. A better understanding of AM processes, resulting from physics-based modeling as well as direct process metrology, will form the basis for these improvements. Infrared (IR) thermography of AM processes can provide direct process metrology, as well as data necessary for the verification of physics-based models. We review selected works examining how IR thermography was implemented and used in various powder-bed AM processes. This previous work, as well as significant experience at the National Institute of Standards and Technology in temperature measurement and IR thermography for machining processes, shapes our own research in AM process metrology with IR thermography. We discuss our experimental design, as well as plans for future IR measurements of a laser-based powder bed fusion AM process.

  10. Infrared thermography for laser-based powder bed fusion additive manufacturing processes

    Moylan, Shawn; Whitenton, Eric; Lane, Brandon; Slotwinski, John

    2014-02-01

    Additive manufacturing (AM) has the potential to revolutionize discrete part manufacturing, but improvements in processing of metallic materials are necessary before AM will see widespread adoption. A better understanding of AM processes, resulting from physics-based modeling as well as direct process metrology, will form the basis for these improvements. Infrared (IR) thermography of AM processes can provide direct process metrology, as well as data necessary for the verification of physics-based models. We review selected works examining how IR thermography was implemented and used in various powder-bed AM processes. This previous work, as well as significant experience at the National Institute of Standards and Technology in temperature measurement and IR thermography for machining processes, shapes our own research in AM process metrology with IR thermography. We discuss our experimental design, as well as plans for future IR measurements of a laser-based powder bed fusion AM process.

  11. Infrared thermography for laser-based powder bed fusion additive manufacturing processes

    Additive manufacturing (AM) has the potential to revolutionize discrete part manufacturing, but improvements in processing of metallic materials are necessary before AM will see widespread adoption. A better understanding of AM processes, resulting from physics-based modeling as well as direct process metrology, will form the basis for these improvements. Infrared (IR) thermography of AM processes can provide direct process metrology, as well as data necessary for the verification of physics-based models. We review selected works examining how IR thermography was implemented and used in various powder-bed AM processes. This previous work, as well as significant experience at the National Institute of Standards and Technology in temperature measurement and IR thermography for machining processes, shapes our own research in AM process metrology with IR thermography. We discuss our experimental design, as well as plans for future IR measurements of a laser-based powder bed fusion AM process

  12. Profitability and Value Addition in Cassava Processing in Buton District of Southeast Sulawesi Province, Indonesia

    Haji Saediman; Asmiati Amini; Rosmawaty Basiru; La Ode Nafiu

    2015-01-01

    This study was carried out to examine profitability of and value addition from cassava processing into kaopi based on the type of graters being used. A two-stage random sampling technique was employed to obtain primary data from 53 respondents selected for this study. Data were analyzed using cost and return analysis, R/C ratio, Break Even Point, and production structure. The study revealed that cassava processing into kaopi is profitable and a significant value adding process, but the level ...

  13. Assessing the additional impact of Process Recovery Communications on Customer Outcomes: A Comprehensive Service Recovery Approach

    Y. VAN VAERENBERGH; B. LARIVIÈRE; I. VERMEIR

    2009-01-01

    Purpose – Services recoveries following service failures not only imply customer recovery opportunities in which customer-company relationships can be restored, they can also result in process improvements (i.e. process recoveries in literature). This paper seeks to identify the additional impact of process recoveries on four customer outcome variables (satisfaction with service recovery, overall satisfaction, repurchase intent and word-of-mouth) by communicating these improvements back to th...

  14. Effective theories with broken flavour symmetry

    The work of Ovrut and Schnitzer on effective theories derived from a non Abelian Gauge Theory is generalised to include the physically interesting case of broken flavour symmetry. The calculations are performed at the 1-loop level. It is shown that at an intermediate stage in the calculations two distinct renormalised gauge coupling constants appear, one describing gauge field coupling to heavy particles and the other describing coupling to light particles. Appropriately modified Slavnov-Taylor identities are shown to hold. A simple alternative to the Ovrut-Schnitzer rules for calculating with effective theories is also considered

  15. Flavour perception of oxidation in beef.

    Campo, M M; Nute, G R; Hughes, S I; Enser, M; Wood, J D; Richardson, R I

    2006-02-01

    Lipid oxidation is a major factor in meat quality. In order to relate human perceptions of lipid oxidation, as determined by a trained taste panel, to a chemical measurement of oxidation, we studied meat from animals with a wide range of potential oxidation through differences in their PUFA composition and by displaying the meat in high oxygen modified atmosphere packs for varying lengths of time. Meat was obtained from 73 Angus- and Charolais-cross steers from different trials that had been raised on 10 different diets: grass silage (high in C18:3, n-3), cereal concentrate (high in C18:2, n-6), three diets with 3% added fat consisting of three levels of protected lipid supplement (high in C18:2, n-6 and C18:3, n-3, ratio 1:1), a control with Megalac(®) (relatively saturated), three diets with three levels of inclusion of protected fish oil (high in C20:5 n-3 and C22:6 n-3) plus a constant amount of unprotected fish oil and a final diet with an unprotected fish oil control. The longissimus dorsi muscle was excised from the left carcass side, aged vacuum packaged for 10-13 days depending on the projects and frozen for less than eight months. TBARS and sensory analyses were performed on steaks displayed for 0, 4 or 9 days under simulated retail conditions, exposed to light in modified atmosphere packaging (CO(2):O(2); 25:75). Meat oxidation increased throughout display for each of the diets, as shown by a rise in TBARS values. This increase was not linear, differences between 0 and 4 days of display were smaller than between 4 and 9 days of display. The lowest TBARS and lowest increment occurred in the two control diets and the grass-fed animals, probably due to the more saturated fat of meat from animals fed the control diets and the higher content of vitamin E. Sensory attributes were also influenced by time of display. Positive attributes, such as beef flavour or overall liking, decreased throughout display, whereas negative attributes, such as abnormal and

  16. Discrete Symmetries and Models of Flavour Mixing

    King, Stephen F.

    2015-07-01

    In this talk we shall give an overview of the role of discrete symmetries, including both CP and family symmetry, in constructing unified models of quark and lepton (including especially neutrino) masses and mixing. Various different approaches to model building will be described, denoted as direct, semi-direct and indirect, and the pros and cons of each approach discussed. Particular examples based on Δ(6n2) will be discussed and an A to Z of Flavour with Pati-Salam will be presented.

  17. New Physics Search in Flavour Physics

    Hurth, Tobias

    2006-01-01

    With the running B, kaon and neutrino physics experiments, flavour physics takes centre stage within today's particle physics. We discuss the opportunities offered by these experiments in our search for new physics beyond the SM and discuss their complementarity to collider physics. We focus on rare B and kaon decays, highlighting specific observables in an exemplary mode. We also comment on the so-called B --> pi pi and B --> K pi puzzles. Moreover, we briefly discuss the restrictive role of long-distance strong interactions and some new tools such as QCD factorization and SCET to handle them.

  18. Heavy flavour production in 13 TeV pp collisions

    Braun, Svende Annelies

    2015-01-01

    This summer first data at the unprecedented energy of 13 TeV is collected at the LHC. This opens a new era in searches for new particles and precision tests of the Standard Model. Heavy flavour production plays an important role both as precision QCD test and as backgrounds for new particles. The first measurements of heavy flavour production are presented.

  19. Flavour democracy and the lepton-quark hierarchy

    The mass hierarchy of the leptons and quarks is interpreted as a consequence of a coherent state phenomenon ('flavour democracy'). It is emphasized that particular forms of the mass matrices can arise from the coherent state basis. The violations of the 'flavour democracy' turn out to be relatively large. Numerical examples are presented. (orig.)

  20. Flavour physics and the Large Hadron Collider beauty experiment.

    Gibson, Valerie

    2012-02-28

    An exciting new era in flavour physics has just begun with the start of the Large Hadron Collider (LHC). The LHCb (where b stands for beauty) experiment, designed specifically to search for new phenomena in quantum loop processes and to provide a deeper understanding of matter-antimatter asymmetries at the most fundamental level, is producing many new and exciting results. It gives me great pleasure to describe a selected few of the results here-in particular, the search for rare B(0)(s)-->μ+ μ- decays and the measurement of the B(0)(s) charge-conjugation parity-violating phase, both of which offer high potential for the discovery of new physics at and beyond the LHC energy frontier in the very near future. PMID:22253243

  1. Heavy flavour suppression and flow

    Das, Santosh K

    2011-01-01

    The drag and diffusion coefficients of charm and bottom quarks propagating through quark gluon plasma have been evaluated for conditions relevant to nuclear collisions at Large Hadron Collider and Relativistic Heavy Ion Collider. Both the radiative and collisional processes of energy loss are included in evaluating the {\\it effective} drag and diffusion coefficients. The Landau-Pomeronchuk-Migdal (LPM) and the dead cone effects on the radiative energy loss of heavy quarks have been included. With the effective transport coefficients the Fokker Plank (FP) equation has been solved for the evolution of heavy quarks in QGP. The solution of the FP equation has been used to evaluate the nuclear suppression factor, $R_{\\mathrm AA}$ and the elliptic flow, $v_2^{HF}$ for the non-photonic single electron spectra resulting from the semi-leptonic decays of hadrons containing charm and bottom quarks. It is observed that the experimental data from RHIC on $R_{\\mathrm AA}$ and $v_2^{HF} $ can be reproduced simultaneously wi...

  2. On the Physics Case of a Super Flavour Factory

    Browder, T; Gershon, T; Hazumi, M; Hurth, Tobias; Okada, Y; Stocchi, A

    2008-01-01

    We summarize the physics case of a high-luminosity e+e- flavour factory collecting an integrated luminosity of 50-75 ab^(-1). Many New Physics sensitive measurements involving B and D mesons and tau leptons, unique to a Super Flavour Factory, can be performed with excellent sensitivity to new particles with masses up to ~100 (or even ~1000 TeV). Flavour- and CP-violating couplings of new particles that may be discovered at the LHC can be measured in most scenarios, even in unfavourable cases assuming minimal flavour violation. Together with the LHC, a Super Flavour Factory, following either the SuperKEKB or the SuperB proposal, could be soon starting the project of reconstructing the New Physics Lagrangian.

  3. Flavour constraints on multi-Higgs-doublet models: Yukawa alignment

    Pich, Antonio

    2010-01-01

    In multi-Higgs-doublet models, the alignment in flavour space of all Yukawa matrices coupling to a given right-handed fermion guarantees the absence of tree-level flavour-changing neutral couplings, while introducing new sources of CP violation. With N Higgs doublets (and no right-handed neutrinos) the Yukawa Lagrangian is characterized by the fermion masses, the CKM quark mixing matrix and 3(N-1) complex couplings. Quantum corrections break the alignment, generating a minimal-flavour-violation structure with flavour-blind phases. The aligned multi-Higgs-doublet models lead to a rich and viable phenomenology with an interesting hierarchy of flavour-changing neutral current effects, suppressing them in light-quark systems while allowing potentially relevant signals in heavy-quark transitions.

  4. Scientific Opinion on Flavouring Group Evaluation 9, Revision 4 (FGE.09Rev4: Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25

    EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF

    2012-07-01

    Full Text Available

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 21 flavouring substances in the Flavouring Group Evaluation 9, Revision 4, using the Procedure in Commission Regulation (EC No 1565/2000. The present revision of FGE.09 includes the assessment of four additional flavouring substances, p-menthan-3-one [FL-no: 07.059], 2,6,6-trimethylcyclohex-2-en-1-one [FL-no: 07.202], l-piperitone [FL-no: 07.255] and menthol 1-and 2-propylene glycol carbonate [FL-no: 09.843]. None of the substances were considered to have genotoxic potential. The substances were evaluated through a stepwise approach (the Procedure that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded that the 20 substances [FL-no: 02.070, 02.075, 02.135, 02.167, 06.136, 07.059, 07.202, 07.203, 07.255, 09.154, 09.355, 09.520, 09.618, 09.619, 09.621, 09.843, 09.870, 09.929, 09.935 and 09.949] do not give rise to safety concerns at their levels of dietary intake, estimated on the basis of the MSDI approach. For the remaining candidate substance [FL-no: 07.207], additional toxicity data are requested (further metabolism and/or toxicity studies. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have been considered. Specifications including complete purity criteria and identity for the materials of commerce have been provided for all candidate substances.

  5. Quality and Flavor Profiles of Arabica Coffee Processed by Some Fermentation Treatments: Temperature, Containers, and Fermentation Agents Addition

    Yusianto .

    2013-12-01

    Full Text Available Coffee fermentation is a step of wet processing. In fact, some microorganisms naturally exist on the surface of coffee cherry. Using a starter culture of microorganisms may change equilibrium of microorganism population. Among some safe fermentation agents are present in “ragi tape” (yeast, “ragi tempe”, and fermented milk. A fermentor machine equipped with eating-control and stirrer had been designed, and tested before. Some treatments investigated were fermentation containers (fermentor machine and plastic sacks; fermentation agents (fresh cage-luwakcoffee, “ragi tape”, “ragi tempe”, and fermented milk; temperature of fermentation (room, 30 C, 35 C, and 40 C; and duration of fermentation (6, 12, and 18 hours. The experiment were replicated three times. Wet-coffee parchments were washed and sundried until moisture content reached 12%. The dried parchment was hulled and examined for the bean quality and flavors. The experiment indicated that 40 C fermentation in fermentor machine resulted in higher content of “full sour defect”. Fermentation agents significanly influenced bean size. Temperature treatment significanly influenced bulk density and bean size. The best flavor profile was obtained from fermentation in plastic sack at ambient temperature. Bacteria of fermented milk and “fresh luwak coffee” as fermentation agents resulted up to excellent flavor. Twelve hours fermentation produced best flavor of Arabica coffee compared to 6 and 18 hours. Key words: Arabica coffee, fermentation, flavour, fermentation agents

  6. Alternative selection of processing additives to enhance the lifetime of OPVs

    The use of processing additives is known to accelerate the degradation of organic photovoltaics (OPVs) and therefore, this paper studies the impact of selecting alternative processing additives for PCPDTBT:PC71BM solar cells in order to improve the stability. The use of naphthalene-based processing additives has been undertaken, which is shown to reduce the initial power conversion efficiency by 23%–42%, primarily due to a decrease in the short-circuit current density, but also fill factor. However, the stability is greatly enhanced by using such additives, with the long term stability (T 50%) enhanced by a factor of four. The results show that there is a trade-off between initial performance and stability to consider when selecting the initial process additives. XPS studies have provided some insight into the decreased degradation and show that using 1-chloronaphthalene (ClN) leads to reduced morphology changes and reduced oxidation of the thiophene-ring within the PCPDTBT backbone. (paper)

  7. Critical Number of Flavours in QED

    Bashir, A; Gutiérrez-Guerrero, L X; Tejeda-Yeomans, M E

    2011-01-01

    We demonstrate that in unquenched quantum electrodynamics (QED), chiral symmetry breaking ceases to exist above a critical number of fermion flavours $N_f$. This is a necessary and sufficient consequence of the fact that there exists a critical value of electromagnetic coupling $\\alpha$ beyond which dynamical mass generation gets triggered. We employ a multiplicatively renormalizable photon propagator involving leading logarithms to all orders in $\\alpha$ to illustrate this. We study the flavour and coupling dependence of the dynamically generated mass analytically as well as numerically. We also derive the scaling laws for the dynamical mass as a function of $\\alpha$ and $N_f$. Up to a multiplicative constant, these scaling laws are related through $(\\alpha, \\alpha_c) \\leftrightarrow (1/N_f, 1/N_f^c)$. Calculation of the mass anomalous dimension $\\gamma_m$ shows that it is always greater than its value in the quenched case. We also evaluate the $\\beta$-function. The criticality plane is drawn in the $(\\alpha...

  8. Use of market share data to select food products for an occurrence survey on flavourings in eight EU countries within the FACET project.

    Le Donne, Cinzia; Catasta, Giovina; Ferrari, Marika; Hearty, Aine; Connolly, Aileen; Leclercq, Catherine

    2013-09-01

    Dietary exposure assessment to flavourings presents a challenge due to the very large number of food products in which they may be present and the lack of knowledge of their actual presence. Industry claims to be adding more than 2800 different chemically defined flavourings in the European Union (EU). Within the Flavours, Additives and Food Contact Material Exposure Task (FACET) EU project, an occurrence survey was performed to explore the possible use of the information that can be collected from the labels to reduce the uncertainty in exposure assessment. An ad hoc procedure based on the use of market share data of food and drinks was developed for the selection of products to be collected. A database of information retrieved from the food labels of branded products from large and small companies was created. Such information may be used to populate some databases of the software developed within the FACET project to assess total dietary exposure to flavourings. PMID:23617633

  9. Influence of sweetener stevia on the quality of strawberry flavoured fresh yoghurt

    Katarina Lisak; Irena Jeličić; Ljubica Tratnik; Rajka Božanić

    2011-01-01

    Stevia is a natural, non energetic sweetener, 200-300 times sweeter than sucrose, and is obtained by leaves extraction of the Stevia rebaudiana. According to the low energy value of stevia to sweeten food products, it is a great possibility of its use in the dairy industry. This study examined the differences in the sweetness of the strawberry flavoured yoghurt with the addition of sucrose, stevia and equal portions of sucrose and stevia; each combination was used at three different concentra...

  10. Characterisation of the flavour of fresh bell peppers (Capsicum annuum) and its changes after hot-air drying; and instrumental and sensory evaluation.

    Luning, P.A.

    1995-01-01

    Fruits of Capsicum annuum and C. frutescens are commonly used in the diet because of their typical colour, pungency, taste. and distinct aroma. The fruits are eaten fresh or processed, as unripe (green) or ripe (e.g., red, yellow, orange, white) peppers. In the last decade. attention is shifting towards flavour as an important quality parameter for fruits and vegetables. The flavour of fruits and vegetables, as perceived during consumption, is the overall sensation provided by the interaction...

  11. Gauge-Higgs unification with broken flavour symmetry

    We study a five-dimensional Gauge-Higgs unification model on the orbifold S1/Z2 based on the extended standard model (SM) gauge group SU(2)L x U(1)Y x SO(3)F. The group SO(3)F is treated as a chiral gauged flavour symmetry. Electroweak-, flavour- and Higgs interactions are unified in one single gauge group SU(7). The unified gauge group SU(7) is broken down to SU(2)L x U(1)Y x SO(3)F by orbifolding and imposing Dirichlet and Neumann boundary conditions. The compactification scale of the theory is O(1) TeV. Furthermore, the orbifold S1/Z2 is put on a lattice. This setting gives a well-defined staring point for renormalisation group (RG) transformations. As a result of the RG-flow, the bulk is integrated out and the extra dimension will consist of only two points: the orbifold fixed points. The model obtained this way is called an effective bilayered transverse lattice model. Parallel transporters (PT) in the extra dimension become nonunitary as a result of the blockspin transformations. In addition, a Higgs potential V(Φ) emerges naturally. The PTs can be written as a product eAyeηeAy of unitary factors eAy and a selfadjoint factor eη. The reduction 48 → 35 + 6 + anti 6 + 1 of the adjoint representation of SU(7) with respect to SU(6) contains SU(2)L x U(1)Y x SO(3)F leads to three SU(2)L Higgs doublets: one for the first, one for the second and one for the third generation. Their zero modes serve as a substitute for the SM Higgs. When the extended SM gauge group SU(2)L x U(1)Y x SO(3)F is spontaneously broken down to U(1)em, an exponential gauge boson mass splitting occurs naturally. At a first step SU(2)L x U(1)Y x SO(3)F is broken to SU(2)L x U(1)Y by VEVs for the selfadjoint factor eη. This breaking leads to masses of flavour changing SO(3)F gauge bosons much above the compactification scale. Such a behaviour has no counterpart within the customary approximation scheme of an ordinary orbifold theory. This way tree-level flavour-changing-neutral-currents are

  12. Gauge-Higgs unification with broken flavour symmetry

    Olschewsky, M.

    2007-05-15

    We study a five-dimensional Gauge-Higgs unification model on the orbifold S{sup 1}/Z{sub 2} based on the extended standard model (SM) gauge group SU(2){sub L} x U(1){sub Y} x SO(3){sub F}. The group SO(3){sub F} is treated as a chiral gauged flavour symmetry. Electroweak-, flavour- and Higgs interactions are unified in one single gauge group SU(7). The unified gauge group SU(7) is broken down to SU(2){sub L} x U(1){sub Y} x SO(3){sub F} by orbifolding and imposing Dirichlet and Neumann boundary conditions. The compactification scale of the theory is O(1) TeV. Furthermore, the orbifold S{sup 1}/Z{sub 2} is put on a lattice. This setting gives a well-defined staring point for renormalisation group (RG) transformations. As a result of the RG-flow, the bulk is integrated out and the extra dimension will consist of only two points: the orbifold fixed points. The model obtained this way is called an effective bilayered transverse lattice model. Parallel transporters (PT) in the extra dimension become nonunitary as a result of the blockspin transformations. In addition, a Higgs potential V({phi}) emerges naturally. The PTs can be written as a product e{sup A{sub y}}e{sup {eta}}e{sup A{sub y}} of unitary factors e{sup A{sub y}} and a selfadjoint factor e{sup {eta}}. The reduction 48 {yields} 35 + 6 + anti 6 + 1 of the adjoint representation of SU(7) with respect to SU(6) contains SU(2){sub L} x U(1){sub Y} x SO(3){sub F} leads to three SU(2){sub L} Higgs doublets: one for the first, one for the second and one for the third generation. Their zero modes serve as a substitute for the SM Higgs. When the extended SM gauge group SU(2){sub L} x U(1){sub Y} x SO(3){sub F} is spontaneously broken down to U(1){sub em}, an exponential gauge boson mass splitting occurs naturally. At a first step SU(2){sub L} x U(1){sub Y} x SO(3){sub F} is broken to SU(2){sub L} x U(1){sub Y} by VEVs for the selfadjoint factor e{sup {eta}}. This breaking leads to masses of flavour changing SO(3){sub F

  13. Flavour oscillations and CP asymmetry in semileptonic Bs0 decays

    Beale, Steven Thomas; /York U., Canada

    2010-01-01

    The B{sub s}{sup 0} meson spontaneously transforms into its antiparticle ({bar B}{sub s}{sup 0}). These 'flavour oscillations' occur periodically with a frequency that may be measured. The oscillation frequency is related to the fundamental parameters of the electroweak interaction. Measuring the frequency provides a constraint on the electroweak quark coupling parameter V{sub ts} and improves the constraint on V{sub td}. Furthermore, the amplitude of the oscillation process may be slightly different in B{sub s}{sup 0} and {bar B}{sub s}{sup 0} mesons due to CP violating nature of the weak interaction. This 'asymmetry' is expected to be small (a{sub fs}{sup SM,s} = (2.06 {+-} 0.57) {center_dot} 10{sup -5}), but may be enhanced (a{sub fs}{sup s} {approx_equal} {Omicron}(1%)) by new sources of CP violation. This thesis describes a search for B{sub s}{sup 0} flavour oscillations and charge asymmetry in the B{sub s}{sup 0} {yields} D{sub s}{sup -}{mu}{sup +}{nu}{sub {mu}}X (D{sub s}{sup -} {yields} K*{sup 0}K{sup -}) decay mode using 5.0 fb{sup -1} of D0 data. A lower limit is placed on the oscillation frequency, {Delta}m{sub s} > 9.9 ps{sup -1} with an expected sensitivity to oscillations below 14.8 ps{sup -1}. The charge asymmetry is measured to be a{sub fs}{sup s} = 0.018 {+-} 0.025(stat) {+-} 0.002(syst). A combination of these measurements with other decay modes is also presented.

  14. Flavour symmetry breaking in the kaon parton distribution amplitude

    Chao Shi

    2014-11-01

    Full Text Available We compute the kaon's valence-quark (twist-two parton distribution amplitude (PDA by projecting its Poincaré-covariant Bethe–Salpeter wave-function onto the light-front. At a scale ζ=2 GeV, the PDA is a broad, concave and asymmetric function, whose peak is shifted 12–16% away from its position in QCD's conformal limit. These features are a clear expression of SU(3-flavour-symmetry breaking. They show that the heavier quark in the kaon carries more of the bound-state's momentum than the lighter quark and also that emergent phenomena in QCD modulate the magnitude of flavour-symmetry breaking: it is markedly smaller than one might expect based on the difference between light-quark current masses. Our results add to a body of evidence which indicates that at any energy scale accessible with existing or foreseeable facilities, a reliable guide to the interpretation of experiment requires the use of such nonperturbatively broadened PDAs in leading-order, leading-twist formulae for hard exclusive processes instead of the asymptotic PDA associated with QCD's conformal limit. We illustrate this via the ratio of kaon and pion electromagnetic form factors: using our nonperturbative PDAs in the appropriate formulae, FK/Fπ=1.23 at spacelike-Q2=17 GeV2, which compares satisfactorily with the value of 0.92(5 inferred in e+e− annihilation at s=17 GeV2.

  15. Flavour symmetry breaking in the kaon parton distribution amplitude

    Shi, Chao [Key Laboratory of Modern Acoustics, MOE, Institute of Acoustics, Nanjing University, Nanjing 210093 (China); Department of Physics, Nanjing University, Nanjing 210093 (China); Chang, Lei [CSSM, School of Chemistry and Physics University of Adelaide, Adelaide, SA 5005 (Australia); Roberts, Craig D. [Physics Division, Argonne National Laboratory, Argonne, IL 60439 (United States); Schmidt, Sebastian M. [Institute for Advanced Simulation, Forschungszentrum Jülich and JARA, D-52425 Jülich (Germany); Tandy, Peter C. [Center for Nuclear Research, Department of Physics, Kent State University, Kent, OH 44242 (United States); Zong, Hong-shi [Department of Physics, Nanjing University, Nanjing 210093 (China); State Key Laboratory of Theoretical Physics, Institute of Theoretical Physics, CAS, Beijing 100190 (China); Joint Center for Particle, Nuclear Physics and Cosmology, Nanjing 210093 (China)

    2014-11-10

    We compute the kaon's valence-quark (twist-two parton) distribution amplitude (PDA) by projecting its Poincaré-covariant Bethe–Salpeter wave-function onto the light-front. At a scale ζ=2 GeV, the PDA is a broad, concave and asymmetric function, whose peak is shifted 12–16% away from its position in QCD's conformal limit. These features are a clear expression of SU(3)-flavour-symmetry breaking. They show that the heavier quark in the kaon carries more of the bound-state's momentum than the lighter quark and also that emergent phenomena in QCD modulate the magnitude of flavour-symmetry breaking: it is markedly smaller than one might expect based on the difference between light-quark current masses. Our results add to a body of evidence which indicates that at any energy scale accessible with existing or foreseeable facilities, a reliable guide to the interpretation of experiment requires the use of such nonperturbatively broadened PDAs in leading-order, leading-twist formulae for hard exclusive processes instead of the asymptotic PDA associated with QCD's conformal limit. We illustrate this via the ratio of kaon and pion electromagnetic form factors: using our nonperturbative PDAs in the appropriate formulae, F{sub K}/F{sub π}=1.23 at spacelike-Q{sup 2}=17 GeV{sup 2}, which compares satisfactorily with the value of 0.92(5) inferred in e{sup +}e{sup −} annihilation at s=17 GeV{sup 2}.

  16. Synthesis of (±)-desethylrhazinal using a tandem radical addition-cyclization process.

    Paleo, Ehecatl; Osornio, Yazmin M; Miranda, Luis D

    2011-01-21

    The indolizidine ring system present in (±)-rhazinal, was assembled using a xanthate-based sequential intermolecular radical addition-cyclization process. The novel (±)-desethylrhazinal was prepared in seven steps in approximately 12% overall yield from 2-formylpyrrole, using this strategy. PMID:20981387

  17. Is an additional filter necessary for retransfusion of processed cell saver blood?

    Vries, de Adrianus J.; Gallandat Huet, R; Vermeijden, Jan; Scheeren, Thomas

    2015-01-01

    Background Manufacturers of cell salvage devices also recommend a 40µm microfilter or a leukocyte depletion filter. Several authors use [1] and advocate [2] the use of an additional filter when retransfusing processed cell saver blood to the patient. And lastly, the AABB guidelines recommend use of

  18. Electric poling-assisted additive manufacturing process for PVDF polymer-based piezoelectric device applications

    Lee, ChaBum; Tarbutton, Joshua A.

    2014-09-01

    This paper presents a new additive manufacturing (AM) process to directly and continuously print piezoelectric devices from polyvinylidene fluoride (PVDF) polymeric filament rods under a strong electric field. This process, called ‘electric poling-assisted additive manufacturing or EPAM, combines AM and electric poling processes and is able to fabricate free-form shape piezoelectric devices continuously. In this process, the PVDF polymer dipoles remain well-aligned and uniform over a large area in a single design, production and fabrication step. During EPAM process, molten PVDF polymer is simultaneously mechanically stresses in-situ by the leading nozzle and electrically poled by applying high electric field under high temperature. The EPAM system was constructed to directly print piezoelectric structures from PVDF polymeric filament while applying high electric field between nozzle tip and printing bed in AM machine. Piezoelectric devices were successfully fabricated using the EPAM process. The crystalline phase transitions that occurred from the process were identified by using the Fourier transform infrared spectroscope. The results indicate that devices printed under a strong electric field become piezoelectric during the EPAM process and that stronger electric fields result in greater piezoelectricity as marked by the electrical response and the formation of sharper peaks at the polar β crystalline wavenumber of the PVDF polymer. Performing this process in the absence of an electric field does not result in dipole alignment of PVDF polymer. The EPAM process is expected to lead to the widespread use of AM to fabricate a variety of piezoelectric PVDF polymer-based devices for sensing, actuation and energy harvesting applications with simple, low cost, single processing and fabrication step.

  19. Electric poling-assisted additive manufacturing process for PVDF polymer-based piezoelectric device applications

    This paper presents a new additive manufacturing (AM) process to directly and continuously print piezoelectric devices from polyvinylidene fluoride (PVDF) polymeric filament rods under a strong electric field. This process, called ‘electric poling-assisted additive manufacturing or EPAM, combines AM and electric poling processes and is able to fabricate free-form shape piezoelectric devices continuously. In this process, the PVDF polymer dipoles remain well-aligned and uniform over a large area in a single design, production and fabrication step. During EPAM process, molten PVDF polymer is simultaneously mechanically stresses in-situ by the leading nozzle and electrically poled by applying high electric field under high temperature. The EPAM system was constructed to directly print piezoelectric structures from PVDF polymeric filament while applying high electric field between nozzle tip and printing bed in AM machine. Piezoelectric devices were successfully fabricated using the EPAM process. The crystalline phase transitions that occurred from the process were identified by using the Fourier transform infrared spectroscope. The results indicate that devices printed under a strong electric field become piezoelectric during the EPAM process and that stronger electric fields result in greater piezoelectricity as marked by the electrical response and the formation of sharper peaks at the polar β crystalline wavenumber of the PVDF polymer. Performing this process in the absence of an electric field does not result in dipole alignment of PVDF polymer. The EPAM process is expected to lead to the widespread use of AM to fabricate a variety of piezoelectric PVDF polymer-based devices for sensing, actuation and energy harvesting applications with simple, low cost, single processing and fabrication step. (paper)

  20. Modelling the effect of oil/fat content in food systems on flavour absorption by LLDPE.

    Dekker, M.; Willige, van R.W.G.; Linssen, J.P.H.; Voragen, A.G.J.

    2003-01-01

    One of the phenomena in food packaging interactions is flavour absorption. Absorption of flavour compounds from food products into food-packaging materials can result in loss of flavour compounds or an unbalance in the flavour profile changing a product's quality. The food matrix influences the amou

  1. Oxidation processes on conducting carbon additives for lithium-ion batteries

    La Mantia, Fabio

    2012-11-21

    The oxidation processes at the interface between different types of typical carbon additives for lithium-ion batteries and carbonates electrolyte above 5 V versus Li/Li+ were investigated. Depending on the nature and surface area of the carbon additive, the irreversible capacity during galvanostatic cycling between 2.75 and 5.25 V versus Li/Li+ could be as high as 700 mAh g-1 (of carbon). In the potential region below 5 V versus Li/Li+, high surface carbon additives also showed irreversible plateaus at about 4.1-4.2 and 4.6 V versus Li/Li+. These plateaus disappeared after thermal treatments at or above 150 °C in inert gas. The influence of the irreversible capacity of carbon additives on the overall performances of positive electrodes was discussed. © 2012 Springer Science+Business Media Dordrecht.

  2. Flavour symmetry breaking and tuning the strange quark mass for 2+1 quark flavours

    Bietenholz, W. [Universidad Autonoma de Mexico (Mexico). Inst. de Ciencias Nucleares; Bornyakov, V. [Institute for High Energy Physics, Protovino (Russian Federation); Institute of Theoretical and Experimental Physics, Moscow (Russian Federation); Goeckeler, M. [Regensburg Univ. (DE). Inst. fuer Theoretische Physik] (and others)

    2010-12-15

    QCD lattice simulations with 2+1 flavours typically start at rather large up-down and strange quark masses and extrapolate first the strange quark mass to its physical value and then the updown quark mass. An alternative method of tuning the quark masses is discussed here in which the singlet quark mass is kept fixed, which ensures that the kaon always has mass less than the physical kaon mass. Using group theory the possible quark mass polynomials for a Taylor expansion about the flavour symmetric line are found, which enables highly constrained fits to be used in the extrapolation of hadrons to the physical pion mass. Numerical results confirm the usefulness of this expansion and an extrapolation to the physical pion mass gives hadron mass values to within a few percent of their experimental values. (orig.)

  3. Flavour-changing neutral currents in the flavour-blind MSSM at large tanβ

    A popular way to avoid too large FCNC in supersymmetric models is the assumption of minimal flavour violation (MFV), where SUSY is broken by a flavour-blind mechanism. We study how loop effects which are enhanced at large tanβ can circumvent the MFV constraint to generate new FCNCs. We show that these effects can be resummed to all orders in perturbation theory in analogy to the tanβ-enhanced corrections to the bottom mass. This procedure yields new Feynman rules which automatically contain the enhanced effects without resorting to the decoupling limit. We also include the enhanced bottom-mass corrections and clarify their dependence on the input scheme. Finally, we study contributions to FCNC observables in B physics resulting from the new Feynman rules

  4. Effects of different additives on the performance of spray dryer system during incineration process.

    Wey, M Y; Peng, C Y; Wu, H Y; Chiang, B C; Liu, Z S

    2002-06-01

    The spray dryer system was conventionally employed to remove the SOx, NOx, and HCl in the flue gas. However, the removal efficiency of acid gas in the practical incineration flue gas, which contains dust, heavy metals, and acid gas itself, was seldom mentioned in the literature. The alkaline sorbents possess large specific surface that was a main factor on the adsorption of heavy metals and acid gas. Therefore, the primary objective of this study was focused on the effect of different additives on the removal efficiency of acid gas and heavy metals (Cr, Cd and Pb). The mass and element size distribution of heavy metals in fly ash under different additives were also investigated. The results indicated that the removal efficiency of HCl in the spray dryer system was higher than 97.8%. The effects of additives on the removal efficiency of HCl, however, were undistinguished. In the desulfurization process, the highest removal efficiency was 71.3% when the additive of amorphous SiO2 was added in the spray dryer system. The removal efficiency was 66.0% with the additive of CaCl2 and 63.1% without any additives, respectively. It was also found that the spray dryer system could decrease the concentration of metal in fly ash but increase the amount of fly ash. In addition, amorphous SiO2 in the alkaline sorbent tended to increase the adsorption of heavy metal on reactant, because it could enhance the dispersion of alkaline sorbent. PMID:12118621

  5. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 77, Revision 1 (FGE.77Rev1): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting)

    Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz;

    for isoquinoline [FL-no: 14.001], pyrrole [FL-no: 14.041] and 2-acetylpyrrole [FL-no: 14.047]. The toxicity data on 2-acetylpyrrole should also cover 2-propionylpyrrole [FL-no: 14.068]. Further, additional genotoxicity data on 6-methylquinoline [FL-no: 14.042] have become available. The Panel...

  6. Thermally and optically stimulated processes in additively colored beryllium oxide crystals

    Thermally and optically stimulated processes in additively colored beryllium oxide (BeO) single crystals have been investigated. Thermally (TL) and optically stimulated luminescence (OSL) curves were measured. The comparison of TL and OSL properties of the initial and anion-defective BeO monocrystals was made. Additive coloration changes the properties of BeO monocrystals fundamentally. After additive coloration of initial BeO crystal the shape of its glow curves were simplified. The glow curve shape of anion-defective BeO crystals consist practically of monopeak with a satellite peak on its low-temperature branch, in contrast to the glow curve shape of initial crystals, which consist of several peaks. The above mentioned feature of the additively colored BeO simplifies the process of information reading from such crystals. The satellite peak on glow curve of the anion-defective BeO crystals can be bleached. Furthermore, main dosimetric peak during the satellite bleaching does not change. We suggest that further researches in this field could be interesting for the cases of using detectors, based on BeO monocrystals. Comparisons of some radiation-optical properties of anion-defective crystals of BeO with α-Al2O3 crystals were made. The similar characteristic of TL processes in these crystals was found: reduction of the main peak's TL output and the shifting of the main peak temperature by the increase of heating rate

  7. Influence of dimethylpolysiloxane addition to edible oils: dependence on the main variables of the frying process

    Jorge, N.

    1996-04-01

    Full Text Available Experiments were carried out in the absence of food to define the influence of significant variables of the frying process, i.e. oil unsaturation, temperature, surface-to-oil volume ratio, type of heating and dimethylpolysiloxane (DMPS addition. Special emphasis was placed on clarifying the action of the addition of low concentrations of DMPS to frying oils. From statistical evaluation based on the content of polar compounds, the strong influence of the variables surface-to-oil volume ratio, DMPS addition and oil unsaturation was deduced. However, changes due to 10ºC difference in temperature were not significant. Analysis of two-way interactions demonstrated that interactions between type of heating/DMPS addition, type of heating/oil unsaturation, surface-to-oil volume ratio/DMPS addition and surface-to-oiI volume ratio/oil unsaturation were significant, thus indicating the complexity of the frying process. Finally, it was found that increase in specific groups of compounds formed through oxidative polymerization as well as loss of natural antioxidants depended mainly on the total content of polar compounds and, at a second level, on the oil unsaturation.

  8. Application of Electrostatic Extrusion – Flavour Encapsulation and Controlled Release

    Branko Bugarski; Viktor Nedovic; Bojana Obradovic; Jasna Djonlagic; Nevenka Rajic; Verica Manojlovic

    2008-01-01

    The subject of this study was the development of flavour alginate formulationsaimed for thermally processed foods. Ethyl vanilline was used as the model flavourcompound. Electrostatic extrusion was applied for the encapsulation of ethyl vanilline inalginate gel microbeads. The obtained microbeads with approx. 10 % w/w of ethylvanilline encapsulated in about 2 % w/w alginate were uniformly sized spheres of about450 μm. Chemical characterization by H-NMR spectroscopy revealed that the algina...

  9. Lepton Flavour Violation in Hadron Decays of the Tau Lepton in the Simplest Little Higgs Model

    Lami, A; Roig, P

    2016-01-01

    We study Lepton Flavour Violating hadron decays of the tau lepton within the Simplest Little Higgs model. Namely we consider $\\tau \\rightarrow \\mu (P, V, PP)$ where $P$ and $V$ are short for a pseudoscalar and a vector meson. We find that, in the most positive scenarios, branching ratios for these processes are predicted to be, at least, four orders of magnitude smaller than present experimental bounds.

  10. Investigation of non-volatile additives on the process of distillation of hydrocarbon mixtures

    М.Б. Степанов

    2009-02-01

    Full Text Available  The given results of researches of influence of nonvolatile additives on processes of distillation of individual hydrocarbons and their mixes, including petroleum and mineral oil. With the help of the developed computer system of the continuous control of distillation it is shown, that at the presence of small amounts of the additive decrease of temperature of the beginning of boiling of hydrocarbons is observed, their speeds of banish and exits of light fuel mineral oil grow during initial oil refining

  11. Development of bus body rubber profiles with additives from renewable sources: Part I – Additives characterization and processing and cure properties of elastomeric compositions

    Highlights: • Bus body rubber profiles with additives from renewable sources. • Soybean oil, vulcanization activator from ethanol production and cereal loading filler. • Physical, chemical and thermal characterization of the additives. • Processing and cure properties of elastomeric compositions. • Components commonly used by the rubber industry can be replaced by these additives. - Abstract: The goal of this work was to characterize additives from renewable sources aiming replace the components that are traditionally used by the rubber industry in a formulation with terpolymer of ethylene–propylene–diene (EPDM). Soybean oil (MD600®) was used as a plasticizer. The vulcanization activator (MDECR®) was a sub-product from cellulosic ethanol production, while the loading filler (MDCO®) was obtained from cereals. Firstly, the physical, chemical and thermal properties of these additives were investigated. Thus, a standard composition used for bus body rubber profiles and compositions containing varying proportions of these additives were prepared. The acceleration system was added in a laboratory two-roll mill after the elastomeric compositions were processed in a torque rheometer. The elastomeric compositions were characterized by their cure properties, Mooney viscosities, differential scanning calorimetry (DSC) and X-ray diffraction analysis (XRD). The addition of these additives led to a decrease in the viscosity, work, energy and Mooney viscosity of each composition, thus improving its processability. The curing characteristics of elastomeric compositions were affected by the addition of MD600® and MDECR®, leading to lower vulcanization time, while the cure properties were not affected by the addition of MDCO®

  12. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 213, Revision 2 (FGE.213Rev2): Consideration of genotoxic potential for α,β-unsaturated alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    . Moreover, the Panel reconsidered the available data on p-mentha-1,4(8)-dien-3-one [FL-no: 07.127], based on new data on the structurally related substance pulegone, and concluded that additional genotoxicity data are needed to rule out the concern for genotoxicity of p-mentha-1,4(8)-dien-3-one [FL-no: 07.127]....

  13. EFSA Panel on Food Contact Material, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 222: Consideration of genotoxicity data on representatives for alpha,betaunsaturated furyl derivatives with the α,β-unsaturation in the side chain from subgroup 4.6 of FGE.19 by EFSA

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister;

    additional genotoxicity studies for two representative substances, 3-(2-furyl)acrylaldehyde [FL-no: 13.034] and 4-(2-furyl)but-3-en-2-one [FL-no: 13.044], in FGE.222. Based on these new data the Panel could not rule out a clastogenic and aneugenic potential for the two substances and a in vivo Comet assay...

  14. The supersymmetric flavour problem in 5D GUTs and its consequences for LHC phenomenology

    Brummer, Felix; Kraml, Sabine

    2011-01-01

    We study supersymmetric models with a GUT-sized extra dimension, where both the Higgs fields and the SUSY breaking hidden sector are localized on a 4D brane. Exponential wave function profiles of the matter fields give rise to hierarchical structures in the Yukawa couplings and soft terms. Such structures can naturally explain hierarchical fermion masses and mixings, while at the same time alleviating the supersymmetric flavour problem. We discuss two sources of supersymmetry breaking, radion mediation and brane fields, and perform a detailed numerical analysis, thoroughly taking into account the proliferation of unknown O(1) coefficients that occurs in this class of models. It turns out that additional assumptions on supersymmetry breaking are necessary to evade the stringent experimental bounds on lepton flavour violation. The favourable regions of parameter space are then examined with regards to their LHC phenomenology. They generically feature heavy gluinos and squarks beyond current bounds. Lepton flavo...

  15. Flavour physics, supersymmetry and grand unification

    Nierste, Ulrich

    2011-01-01

    A global fit to quark flavour-physics data disfavours the Standard Model with 3.6 standard deviations and points towards new CP-violating physics in meson-antimeson mixing amplitudes. Tevatron data call for a new Bs-Bs-bar mixing phase and new physics in Bd-Bd-bar mixing alleviates the tension on the unitarity triangle driven by B(B-> tau nu). In supersymmetric GUT models the large atmospheric neutrino mixing angle can influence b -> s transitions. I present the results of a recent analysis in an SO(10) GUT model which accomodates the large Bs-Bs-bar mixing phase while simultaneously obeying all other experimental constraints.

  16. CP violation versus flavour in supersymmetric theories

    Abel, S.; Branco, G. C.; Khalil, S.

    2003-09-01

    We show that the quark flavour structure and CP violating phenomena are strongly correlated in supersymmetric theories. For a generic pattern of supersymmetry breaking the two broad categories of Yukawa couplings, democratic and hierarchical textures, have entirely different phenomenological implications. With hierarchical Yukawas, the rephasing invariant phase, arg(VusVcbVcb∗Vcs∗), in the CKM mixing matrix has to be of order unity, while the SUSY CP violating phases are severely constrained by electric dipole moments, giving rise to the so-called SUSY CP problem. With democratic Yukawas, all experimental CP results can be accommodated with small values for the CKM and SUSY CP violating phases (i.e., CP can be considered as an approximate symmetry at the high energy scale). We also show that within this scenario, an entirely real CKM matrix in supersymmetric models is still allowed by the present experimental results.

  17. CP violation versus flavour in supersymmetric theories

    Abel, S A; Khalil, S

    2003-01-01

    We show that the quark flavour structure and CP violating phenomena are strongly correlated in supersymmetric theories. For a generic pattern of supersymmetry breaking the two broad categories of Yukawa couplings, democratic and hierarchical textures, have entirely different phenomenological implications. With hierarchical Yukawas, the rephasing invariant phase, arg(V_us V_cb V_cb^* V_cs^*), in the CKM mixing matrix has to be of order unity, while the SUSY CP violating phases are severely constrained by electric dipole moments, giving rise to the so-called SUSY CP problem. With democratic Yukawas, all experimental CP results can be accommodated with small values for the CKM and SUSY CP violating phases (i.e., CP can be considered as an approximate symmetry at the high energy scale). We also show that within this scenario, an entirely real CKM matrix in supersymmetric models is still allowed by the present experimental results.

  18. Patterns of Flavour Violation in Models with Vector-Like Quarks

    Bobeth, Christoph; Celis, Alejandro; Jung, Martin

    2016-01-01

    We study the patterns of flavour violation in renormalizable extensions of the Standard Model (SM) that contain vector-like quarks (VLQs) in a single complex representation of either the SM gauge group G_SM or G_SM' = G_SM x U(1)_{L_mu - L_tau}. We first decouple VLQs in the (1 - 10) TeV range and then at the electroweak scale also Z, Z' gauge bosons and additional scalars to study the resulting phenomenology that depends on the relative size of Z- and Z'-induced flavour-changing neutral currents, as well as the size of |Delta F|=2 contributions. In addition to rare decays like M--> l^+l^-, M--> M' l^+l^-, M--> M' vv with M = K, B_s, B_d and |Delta F|=2 observables we analyze the ratio epsilon'/epsilon which appears in the SM to be significantly below the data. We study patterns and correlations between various flavour observables in VLQ models with left-handed (LH) and right-handed currents (RH) including experimental constraints. Among the highlights are large new physics (NP) effects in Kaon observables in...

  19. Ultrasonic online monitoring of additive manufacturing processes based on selective laser melting

    Rieder, Hans; Dillhöfer, Alexander; Spies, Martin; Bamberg, Joachim; Hess, Thomas

    2015-03-01

    Additive manufacturing processes have become commercially available and are particularly interesting for the production of free-formed parts. Selective laser melting allows to manufacture components by localized melting of successive layers of metal powder. In order to be able to describe and to understand the complex dynamics of selective laser melting processes more accurately, online measurements using ultrasound have been performed for the first time. In this contribution, we report on the integration of the measurement technique into the manufacturing facility and on a variety of promising monitoring results.

  20. Advanced Process Chains for Prototyping and Pilot Production based on Additive Manufacturing

    Mischkot, Michael

    2015-01-01

    For many years, Additive Manufacturing (AM) has been a well-established production technology used mainly for rapid prototyping. But the need for increased flexibility and economic low volume production led to the discovery of Additive Manufacturing as a suitable fabrication technique (Mellor 2013......). With technological progress and the development of new processes, AM technology now starts to become a serious option for mass production. It enables new options for material choice, shape and internal structure. Productivity in production of e.g. metal parts can be increased due to mass and cost...... reduction and better parts functionality (Ponche 2014). Also, the use of AM ma-chines for spare parts can potentially reduce costs and downtime, and lead to a higher robustness to supply chain disruptions (Khajavi 2013). Control and optimization of the involved process chains are crucial for a fast and...

  1. Effects of periodic manual stirring and uranium addition on surrogate plutonium glass processing

    Using thorium as a plutonium surrogate, homogeneous glasses have been processed ranging from 15 to 20 elemental weight percent thorium with 0 to 5 elemental weight percent uranium. Homogeneous glasses have been processed at 1,475 C with residence times ranging from 1 to 12 hours. High ramp rates successfully inhibited thorium silicate formation. Residence times of 5 to 7 hours were required for static melts to become homogeneous for glasses containing 15 elemental weight percent thorium. Thorium dissolution rates have been determined for glasses containing 15 elemental weight percent thorium with and without the addition of uranium. When compared to identical glass compositions which were not stirred, stirred melts produced homogeneous vitreous products with an 80 percent reduction in residence time. A 20 elemental weight percent thorium glass was produced at 1,475 C by adding 2 elemental weight percent uranium. Without the addition of uranium, a melt temperature of 1,500 C was required

  2. Reactive nanophase oxide additions to melt-processed high-{Tc} superconductors

    Goretta, K.C.; Brandel, B.P.; Lanagan, M.T.; Hu, J.; Miller, D.J.; Sengupta, S. [Argonne National Lab., IL (United States); Parker, J.C.; Ali, M.N. [Nanophase Technologies Corp., Darien, IL (United States); Chen, Nan [Illinois Superconductor Corp., Evanston, IL (United States)

    1994-10-01

    Nanophase TiO{sub 2} and Al{sub 2}O{sub 3} powders were synthesized by a vapor-phase process and mechanically mixed with stoichiometric YBa{sub 2}Cu{sub 3}O{sub x} and TlBa{sub 2}Ca{sub 2}Cu{sub 3}O{sub x} powders in 20 mole % concentrations. Pellets produced from powders with and without nanophase oxides were heated in air or O{sub 2} above the peritectic melt temperature and slow-cooled. At 4.2 K, the intragranular critical current density (J{sub c}) increased dramatically with the oxide additions. At 35--50 K, effects of the oxide additions were positive, but less pronounced. At 77 K, the additions decreased J{sub c}, probably because of inducing a depresion of the transition temperature.

  3. Reactive nanophase oxide additions to melt-processed high-T(sub c) superconductors

    Goretta, K. C.; Brandel, B. P.; Lanagan, M. T.; Hu, J.; Miller, D. J.; Sengupta, S.; Parker, J. C.; Ali, M. N.; Chen, Nan

    1994-10-01

    Nanophase TiO2 and Al2O3 powders were synthesized by a vapor-phase process and mechanically mixed with stoichiometric YBa2Cu3O(x) and TlBa2Ca2Cu3O(x) powders in 20 mole % concentrations. Pellets produced from powders with and without nanophase oxides were heated in air or O2 above the peritectic melt temperature and slow-cooled. At 4.2 K, the intragranular critical current density J(sub c)) increased dramatically with the oxide additions. At 35-50 K, effects of the oxide additions were positive, but less pronounced. At 77 K, the additions decreased J(sub c), probably because of inducing a depression of the transition temperature.

  4. Additive manufacture of an aluminium alloy: processing, microstructure, and mechanical properties

    Aboulkhair, Nesma T.

    2016-01-01

    Additive manufacturing of aluminium alloys using selective laser melting (SLM) is of research interest nowadays because of its potential benefits in industry sectors such as aerospace and automotive. However, in order to demonstrate the credibility of aluminium SLM for industrial needs, a comprehensive understanding of the interrelation between the process parameters, produced microstructure, and mechanical behaviour is still needed. This thesis aims at contributing to developing this compreh...

  5. Leachate Treatment by Batch Decant Activated Sludge Process and Powdered Activated Carbon Addition

    Y Hashempur; R Rezaei Kalantary; Jaafarzadeh, N.; Jorfi, S.

    2009-01-01

    "n "nBackgrounds and Objectives: Direct biodegradation of landfill leachate is too difficult because of high concentrations of COD and NH3 and also the presence of toxic compounds. The main objective of this study was to application of Strurvite precipitation as a pretreatment stage, in order to remove inhibitors of biodegradation before the batch decant activated sludge process with addition of powdered activated carbon (PAC)."nMaterials and Methods: Strurvite precipitated leachate was intro...

  6. The effects of the coke addition and the heating time on the efficiency of chlorination process

    The preparation of mixed pellet, ZrO2, coke and sucrose, for chlorinating process of ZrO2 pellet has been performed. In this experiments the studied parameters were coke addition and the heating time. The addition of coke was 9.72 grams, 10.5 grams and 11 for the mixture of the 87 grams ZrO2 and 3.5 grams sucrose. The purpose of the coke addition is to from ZrC, which is corresponding to Kroll process with carbon-chlor methos. The weight of cokes had been calculated beyond the stoichiometry. The heating times was held in 10 minutes, 15 minutes, and 20 minutes at the temperature of 100oC that was below the evaporation coke temperature of 315oC. The result show that the efficiency of chlorinating of ZrO2 pellet could be reached of 82.16% with the addition of coke mass of 11 grams at the heating temperature of 100oC with the heating time of 20 minutes

  7. Measurement of the flavour composition of dijet events in proton-proton collisions at {radical}(s)=7 TeV with the ATLAS detector at the LHC

    Lehmacher, Marc

    2013-06-15

    This dissertation presents a measurement of the flavour composition of dijet events produced in proton-proton collisions at a center-of-mass energy {radical}(s)=7 TeV. The data is reconstructed with the ATLAS detector at the LHC and the full data sample of 2010 is used. Three types of jet flavours, bottom, charm and light, are distinguished and thus six possible flavour combinations are identified in the dijet events. Kinematic variables, based on the properties of displaced decay vertices and optimised for jet flavour identification, are employed in an event-based likelihood fit. Multidimensional templates derived from Monte Carlo are used to measure the fractions of the six dijet flavour states as functions of the leading jet transverse momentum in the range 40 GeV to 500 GeV and jet rapidity vertical stroke y vertical stroke <2.1. The fit results agree with the predictions of leading- and next-to-leading-order calculations, with the exception of the dijet fraction composed of a bottom and a light flavour jet, which is underestimated by all models at large transverse jet momenta. In addition, the difference between bottom jet production rates in leading and subleading jets is measured and found to be consistent with the next-to-leadingorder predictions. The ability to identify jets containing two b-hadrons is demonstrated and used to identify a deficiency in the predictions of leading order Monte Carlo for the contribution of these jets to dijet production.

  8. Measurement of the flavour composition of dijet events in proton-proton collisions at √(s)=7 TeV with the ATLAS detector at the LHC

    This dissertation presents a measurement of the flavour composition of dijet events produced in proton-proton collisions at a center-of-mass energy √(s)=7 TeV. The data is reconstructed with the ATLAS detector at the LHC and the full data sample of 2010 is used. Three types of jet flavours, bottom, charm and light, are distinguished and thus six possible flavour combinations are identified in the dijet events. Kinematic variables, based on the properties of displaced decay vertices and optimised for jet flavour identification, are employed in an event-based likelihood fit. Multidimensional templates derived from Monte Carlo are used to measure the fractions of the six dijet flavour states as functions of the leading jet transverse momentum in the range 40 GeV to 500 GeV and jet rapidity vertical stroke y vertical stroke <2.1. The fit results agree with the predictions of leading- and next-to-leading-order calculations, with the exception of the dijet fraction composed of a bottom and a light flavour jet, which is underestimated by all models at large transverse jet momenta. In addition, the difference between bottom jet production rates in leading and subleading jets is measured and found to be consistent with the next-to-leadingorder predictions. The ability to identify jets containing two b-hadrons is demonstrated and used to identify a deficiency in the predictions of leading order Monte Carlo for the contribution of these jets to dijet production.

  9. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 226 (FGE.226): Consideration of genotoxicity data on one α,β-unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19 by EFSA

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister;

    considered an in vitro genotoxic agent. The negative results obtained in an in vivo micronucleus assay cannot overrule the positive results of the in vitro micronucleus assay with and without S9-mix due to the lack of cytotoxicity in the bone marrow. On this basis, an in vivo Comet assay in rodents is...... provided additional genotoxicity studies for the substance [FL-no: 16.071] in FGE.226. Based on these new data the Panel concluded that 4,5-epoxydec-2(trans)-enal did not induce gene mutations in bacterial cells but was positive in an in vitro micronucleus assay, so, 4,5-epoxydec-2(trans)-enal is...

  10. A novel experiment searching for the lepton flavour violating decay μ → eee

    Since the discovery of neutrino oscillations it is known that lepton flavour is not conserved. Lepton flavour violating processes in the charged lepton sector have so far however eluded detection; as they are heavily suppressed in the standard model of particle physics, an observation would be a clear signal for new physics and help to understand the source of neutrino masses and CP violation. We propose a novel experiment searching for the decay μ → eee with the aim of ultimately reaching a sensitivity of 10−16, an improvement by four orders of magnitude compared to previous experiments. The technologies enabling this step are thin high-voltage monolithic active pixel sensors for precise tracking at high rates with a minimum of material and scintillating fibres for high resolution time measurements.

  11. Effects of Excess Yttrium Addition on YBCO Thin Films Prepared by TFA-MOD Process

    [YBa2Cu3O7-x]thin films were fabricated on LaAlO3(100) substrate by TFA-MOD process. Yttrium-excess (0, 2.5, 5, 10, 15, 20 at%) coating solution was prepared by adding extra amount of yttrium into a stoichiometric(Y:Ba:Cu=1:2:3) TFA precursor solution. Results are presented concerning the influence of excess yttrium additions on the microstructure development and superconducting properties of YBa2Cu3O7-x film. Large sized CuO particles was observed by SEM EDS investigation. The addition of excess yttrium affected little on Tc of YBa2Cu3O7-xfilm. Jc of YBCO film was enhanced with excess yttrium addition. Jc maximum of 2.21 MA/cm2 (77 K, self field) appeared with the 15 at% addition of excess yttrium. With further yttrium addition up to 20 at %, Jc decreased down to 0.9 MA/cm2.

  12. Euroopa Liidu 7. Raamprogrammi projekt FLAVOURE / Marge Malbe

    Malbe, Marge, 1968-

    2011-01-01

    2009. a sai Eesti Maaviljeluse Instituut 843,270.00 € suuruse Euroopa Liidu finantseeringu 3 aastat kestva projekti FLAVOURE (Food and Feed Laboratory of Varied and Outstanding Research in Estonia) läbiviimiseks ja koordineerimiseks

  13. Two-point functions for flavour changing currents in QCD

    We complete the calculations of two-point functions in QCD by presenting the results for the flavour changing vector current, including perturbative and non-perturbative contributions (to first ordern in αsub(s)). (orig.)

  14. Relationship between texture of gels and flavour release

    Koliandris, Andreas

    2009-01-01

    To provide further insight into the relationship between the structure of hydrocolloid solutions and gels and perception of taste and flavour, solutions of gelatin and locust bean gum, and gels prepared from mixtures of (a) high acyl and low acyl gellan (b) carrageenan and locust bean gum were studied. Both solutions contained sodium chloride and the gels were flavoured with ethyl butyrate. The gels were classified from rheological measurements into 3 categories: strong/brittle, intermedi...

  15. Impact on odorant partition coefficients and flavour perception

    Rusu, Manuela

    2007-01-01

    Foods are complex multi-component systems which are composed of volatile and non-volatile substances. The flavour profile of a food is an important criterion for the selection of our foodstuffs. The main objective of this study was the clarification of the complex relationships of the flavour release as a function of the composition of the food matrix at molecular level. Therefore the influence of matrix effects onto the partition coefficients, odour activity values and sens...

  16. Signatures of top flavour-changing dark matter

    D’Hondt, Jorgen; Mariotti, Alberto; Mawatari, Kentarou; Moortgat, Seth; Tziveloglou, Pantelis; Van Onsem, Gerrit

    2016-01-01

    We develop the phenomenology of scenarios in which a dark matter candidate interacts with a top quark through flavour-changing couplings, employing a simplified dark matter model with an s -channel vector-like mediator. We study in detail the top-charm flavour-changing interaction, by investigating the single top plus large missing energy signature at the LHC as well as constraints from the relic density and direct and indirect dark matter detection experiments. We present strategies to disti...

  17. The negative binomial distribution in quark jets with fixed flavour

    Alberto GiovanniniTurin U. & INFN, Turin; Sergio Lupia(Munich, Max Planck Inst.); Roberto Ugoccioni(Lund U.)

    2015-01-01

    We show that both the multiplicity distribution and the ratio of factorial cumulants over factorial moments for 2-jet events in e+e- annihilation at the Z^0 peak can be well reproduced by the weighted superposition of two negative binomial distributions, associated to the contribution of $b\\bar b$ and light flavoured events respectively. The negative binomial distribution is then suggested to describe the multiplicity distribution of 2-jet events with fixed flavour.

  18. Formation of Amino Acid Derived Cheese Flavour Compounds

    Smit, B.A.

    2004-01-01

    Lactic acid bacteria (LAB), among them Lactococcus lactis, are often used for the fermentation of milk into various products, such as cheeses. For their growth and maintenance LAB metabolise milk sugar, protein and fat into various low molecular compounds, which sometimes have strong flavour characteristics. This thesis focuses on the production of one class of these compounds as a model system: aldehydes, in particular the key-flavour compounds 3-methylbutanal and 2-methyl propanal, which ar...

  19. Leachate Treatment by Batch Decant Activated Sludge Process and Powdered Activated Carbon Addition

    Y Hashempur

    2009-07-01

    Full Text Available "n "nBackgrounds and Objectives: Direct biodegradation of landfill leachate is too difficult because of high concentrations of COD and NH3 and also the presence of toxic compounds. The main objective of this study was to application of Strurvite precipitation as a pretreatment stage, in order to remove inhibitors of biodegradation before the batch decant activated sludge process with addition of powdered activated carbon (PAC."nMaterials and Methods: Strurvite precipitated leachate was introduced to a bench scale batch decant activated sludge reactor with hydraulic retention times of 6 and 12 hour. PAC was added to aeration tank directly at the rate of 3.5 g/L."nResults:TCOD, SCOD, NH3 and P removal efficiency with addition of PAC in HRT of 6 h were 90,87, 98.3 and 94 % respectively and 96, 95, 99.2 and 98.7 5 in HRT of 12 h."nConcusion:According to obtained data from this work, it can be concluded that Strurvite precipitation before batch decant activated sludge process and simultaneous addition of PAC is promising technology for leachate treatment and can meet effluent standards for discharge to the receiving waters.

  20. Understanding Darjeeling tea flavour on a molecular basis.

    Gohain, Bornali; Borchetia, Sangeeta; Bhorali, Priyadarshini; Agarwal, Niraj; Bhuyan, L P; Rahman, A; Sakata, K; Mizutani, M; Shimizu, B; Gurusubramaniam, G; Ravindranath, R; Kalita, M C; Hazarika, M; Das, Sudripta

    2012-04-01

    Darjeeling teas are the highest grown teas in the world and preferred for its flavour, aroma and quality. Apart from the genetic makeup of the plant, earlier reports suggest that insect infestation, particularly jassids and thrips triggers the aroma and flavour formation in Darjeeling tea. The present work encompasses the identification of the genes/transcriptomes responsible for the typical flavour of Darjeeling tea, besides understanding the role of jassids and thrips in particular, in producing the best cup character and quality. The quantitative real time PCR analysis was based on a suppression subtractive hybridisation forward library of B157 (tea clone infested with thrips), providing us transcripts related to aroma and flavour formation. We observed the expression of genes like leucine zipper, ntd, nced, geraniol synthase, raffinose synthase, trehalose synthase, amylase, farnesyl transferase, catalase, methyl transferase, linalool synthase, peroxidases, elicitor responsive proteins, linamarase, nerolidol linalool synthase 2, 12-oxophytodienoate reductase, glucosidase, MYB transcription factor, and alcohol dehydrogenase, highly regulated due to insect infestation, manufacturing stresses and mechanical injury. The first report on gene expression dynamics in thrips infested Darjeeling tea leaves can be extrapolated with increase in volatiles which is responsible for enhancing the quality of Darjeeling tea, specially the flavour and aroma of the infusion. We hope to model these responses in order to understand the molecular changes that occur during Darjeeling tea flavour formation. PMID:22328090

  1. Lepton-flavour violating $B$ decays in generic $Z^\\prime$ models

    Crivellin, Andreas; Matias, Joaquim; Nierste, Ulrich; Pokorski, Stefan; Rosiek, Janusz

    2015-01-01

    LHCb has reported deviations from the SM expectations in $B\\to K^* \\mu^+\\mu^-$ angular observables, in $B_s\\to\\phi\\mu^+\\mu^-$ and in ratio $R(K)=Br[B\\to K \\mu^+\\mu^-]/Br[B\\to K e^+e^-]$. For all three decays, a heavy neutral gauge boson mediating $b\\to s\\mu^+\\mu^-$ transitions is a prime candidate for an explanation. As $R(K)$ measures violation of lepton-flavour universality, it is interesting to examine the possibility that also lepton flavour is violated. In this article, we investigate the perspectives to discover the lepton-flavour violating modes $B\\to K^{(*)}\\tau^\\pm\\mu^\\mp$, $B_s\\to \\tau^\\pm\\mu^\\mp$ and $B\\to K^{(*)} \\mu^\\pm e^\\mp$, $B_s\\to \\mu^\\pm e^\\mp$. For this purpose we consider a simplified model in which new-physics effects originate from an additional neutral gauge boson ($Z^\\prime$) with generic couplings to quarks and leptons. The constraints from $\\tau\\to3\\mu$, $\\tau\\to\\mu\

  2. Flavour physics of the RS model with KK masses reachable at LHC

    The version of the higher-dimensional Randall-Sundrum (RS) model with matter in the bulk, which addresses the gauge hierarchy problem, has additional attractive features. In particular, it provides an intrinsic geometrical mechanism that can explain the origin of the large mass hierarchies among the Standard Model fermions. Within this context, a good solution for the gauge hierarchy problem corresponds to low masses for the Kaluza-Klein (KK) excitations of the gauge bosons. Some scenarios have been proposed in order to render these low masses (down to a few TeV) consistent with precision electroweak measurements. Here, we give specific and complete realizations of this RS version with small KK masses, down to 1 TeV, which are consistent with the entire structure of the fermions in flavour space: (1) all the last experimental data on quark/lepton masses and mixing angles (including massive neutrinos of Dirac type) are reproduced (2) flavour changing neutral current constraints are satisfied and (3) the effective suppression scales of non-renormalizable interactions (in the physical basis) are within the bounds set by low energy flavour phenomenology. Our result, on the possibility of having KK gauge boson modes as light as a few TeV, constitutes one of the first theoretical motivations for experimental searches of direct signatures at the LHC collider, of this interesting version of the RS model which accommodates fermion masses

  3. Flavour development of East Midlands cheeses and evaluation of flavour producing microorganisms in a small scale real-cheese model

    Whiley, Henry

    2013-01-01

    Stilton is a blue-veined cheese made from pasteurised milk. The diversity of the microflora found within the cheese helps develop the unique flavour and aroma of Stilton compared to other blue cheese. However, this flora is not controlled and so product may be variable. A small-scale cheese model was developed to allow examination of the effect of different microflora on flavour production in a controlled way. Texture analysis, water activity and viable count of the cheese models were comp...

  4. Scientific Opinion on Flavouring Group Evaluation 77, Revision 1 (FGE.77Rev1: Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev2 (2013

    EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF

    2014-02-01

    Full Text Available The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA, and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC No 1565/2000. The present consideration concerns a group of 22 pyridine, pyrrole and quinoline derivatives evaluated by the JECFA (63rd meeting. The revision of this consideration is made since additional toxicity data have become available for isoquinoline [FL-no: 14.001], pyrrole [FL-no: 14.041] and 2-acetylpyrrole [FL-no: 14.047]. The toxicity data on 2-acetylpyrrole should also cover 2-propionylpyrrole [FL-no: 14.068]. Further, additional genotoxicity data on 6-methylquinoline [FL-no: 14.042] have become available. The Panel concluded that for 6-methylquinoline [FL-no: 14.042], the new genotoxicity data did not clear the concern with respect to genotoxicity in vitro and accordingly the substance is not evaluated through the Procedure. For 18 substances [FL-no: 14.001, 14.004, 14.007, 14.030, 14.038, 14.039, 14.041, 14.047, 14.058, 14.059, 14.060, 14.061, 14.065, 14.066, 14.068, 14.071, 14.072 and 14.164] considered in this FGE, the Panel agrees with the JECFA conclusion, “No safety concern at estimated levels of intake as flavouring substances” based on the MSDI approach. For three substances [FL-no: 13.134, 14.045 and 14.046], additional toxicological data are still required. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been evaluated, and the information is considered adequate for all the substances.

  5. Scanning laser ultrasound and wavenumber spectroscopy for in-process inspection of additively manufactured parts

    Koskelo, EliseAnne C.; Flynn, Eric B.

    2016-04-01

    We present a new in-process laser ultrasound inspection technique for additive manufacturing. Ultrasonic energy was introduced to the part by attaching an ultrasonic transducer to the printer build-plate and driving it with a single-tone, harmonic excitation. The full-field response of the part was measured using a scanning laser Doppler vibrometer after each printer layer. For each scan, we analyzed both the local amplitudes and wavenumbers of the response in order to identify defects. For this study, we focused on the detection of delamination between layers in a fused deposition modeling process. Foreign object damage, localized heating damage, and the resulting delamination between layers were detected in using the technique as indicated by increased amplitude and wavenumber responses within the damaged area.

  6. 3D Machine Vision and Additive Manufacturing: Concurrent Product and Process Development

    Ilyas, Ismet P.

    2013-06-01

    The manufacturing environment rapidly changes in turbulence fashion. Digital manufacturing (DM) plays a significant role and one of the key strategies in setting up vision and strategic planning toward the knowledge based manufacturing. An approach of combining 3D machine vision (3D-MV) and an Additive Manufacturing (AM) may finally be finding its niche in manufacturing. This paper briefly overviews the integration of the 3D machine vision and AM in concurrent product and process development, the challenges and opportunities, the implementation of the 3D-MV and AM at POLMAN Bandung in accelerating product design and process development, and discusses a direct deployment of this approach on a real case from our industrial partners that have placed this as one of the very important and strategic approach in research as well as product/prototype development. The strategic aspects and needs of this combination approach in research, design and development are main concerns of the presentation.

  7. 3D Machine Vision and Additive Manufacturing: Concurrent Product and Process Development

    The manufacturing environment rapidly changes in turbulence fashion. Digital manufacturing (DM) plays a significant role and one of the key strategies in setting up vision and strategic planning toward the knowledge based manufacturing. An approach of combining 3D machine vision (3D-MV) and an Additive Manufacturing (AM) may finally be finding its niche in manufacturing. This paper briefly overviews the integration of the 3D machine vision and AM in concurrent product and process development, the challenges and opportunities, the implementation of the 3D-MV and AM at POLMAN Bandung in accelerating product design and process development, and discusses a direct deployment of this approach on a real case from our industrial partners that have placed this as one of the very important and strategic approach in research as well as product/prototype development. The strategic aspects and needs of this combination approach in research, design and development are main concerns of the presentation.

  8. A review of processable high temperature resistant addition-type laminating resins

    Serafini, T. T.; Delvigs, P.

    1973-01-01

    An important finding that resulted from research that was conducted to develop improved ablative resins was the discovery of a novel approach to synthesize processable high temperature resistant polymers. Low molecular weight polyimide prepolymers end-capped with norbornene groups were polymerized into thermo-oxidatively stable modified polyimides without the evolution of void producing volatile materials. This paper reviews basic studies that were performed using model compounds to elucidate the polymerization mechanism of the so-called addition-type polyimides. The fabrication and properties of polyimide/graphite fiber composites using A-type polyimide prepolymer as the matrix are described. An alternate method for preparing processable A-type polyimides by means of in situ polymerization of monomeric reactants on the fiber reinforcement is also described. Polyimide/graphite fiber composite performance at elevated temperatures is presented for A-type polyimides.

  9. A Feasibility Study on the Recycling of the Dry-Processed Oxide Fuel with Additives

    Roh, Gyu Hong; Choi, Hang Bok

    2007-02-15

    In order to estimate an appropriate removal rate of the fission products which enables a recycling of the spent fuel through a thermal/mechanical dry process, a neutronic feasibility was studied for the recycling of a mixed oxide fuel in a sodium-cooled fast reactor (SFR). It is known that as the removal rate of the fission products is reduced, the fission products remaining in the recycled fuel have negative effects on several reactor characteristics except for the burnup reactivity swing. Therefore, the applicability of the fuel additive to improve the reactor characteristics was assessed for the recycling of the spent fuel in the SFR. At first, sensitivity calculations were performed for the selected fuel additives in the SFR pin-cell lattice by the HELIOS code. The results of the pin-cell calculation showed that the coolant void reactivity and fuel temperature coefficients were reduced when carbon or nitride was used as a fuel additive. As the carbon content increases, the reactivity coefficients improve even though the infinite multiplication factor was decreased and the transuranic (TRU) content was increased. The equilibrium core calculations were also performed by the REBUS-3 code for the case of the carbon additive. The results of the core calculation showed that there was a gain in the burnup reactivity swing and the reactivity coefficients as was noticed in the pin-cell calculation. However, in order to compensate for the negative reactivity by the carbon additive, the TRU content should increase and the breeding ratio decrease; and thus the removal rate of the fission products should increase to achieve the self-sustainable equilibrium core.

  10. Evaluation of alternative chemical additives for high-level waste vitrification feed preparation processing

    Seymour, R.G.

    1995-06-07

    During the development of the feed processing flowsheet for the Defense Waste Processing Facility (DWPF) at the Savannah River Site (SRS), research had shown that use of formic acid (HCOOH) could accomplish several processing objectives with one chemical addition. These objectives included the decomposition of tetraphenylborate, chemical reduction of mercury, production of acceptable rheological properties in the feed slurry, and controlling the oxidation state of the glass melt pool. However, the DEPF research had not shown that some vitrification slurry feeds had a tendency to evolve hydrogen (H{sub 2}) and ammonia (NH{sub 3}) as the result of catalytic decomposition of CHOOH with noble metals (rhodium, ruthenium, palladium) in the feed. Testing conducted at Pacific Northwest Laboratory and later at the Savannah River Technical Center showed that the H{sub 2} and NH{sub 3} could evolve at appreciable rates and quantities. The explosive nature of H{sub 2} and NH{sub 3} (as ammonium nitrate) warranted significant mitigation control and redesign of both facilities. At the time the explosive gas evolution was discovered, the DWPF was already under construction and an immediate hardware fix in tandem with flowsheet changes was necessary. However, the Hanford Waste Vitrification Plant (HWVP) was in the design phase and could afford to take time to investigate flowsheet manipulations that could solve the problem, rather than a hardware fix. Thus, the HWVP began to investigate alternatives to using HCOOH in the vitrification process. This document describes the selection, evaluation criteria, and strategy used to evaluate the performance of the alternative chemical additives to CHOOH. The status of the evaluation is also discussed.

  11. Evaluation of alternative chemical additives for high-level waste vitrification feed preparation processing

    During the development of the feed processing flowsheet for the Defense Waste Processing Facility (DWPF) at the Savannah River Site (SRS), research had shown that use of formic acid (HCOOH) could accomplish several processing objectives with one chemical addition. These objectives included the decomposition of tetraphenylborate, chemical reduction of mercury, production of acceptable rheological properties in the feed slurry, and controlling the oxidation state of the glass melt pool. However, the DEPF research had not shown that some vitrification slurry feeds had a tendency to evolve hydrogen (H2) and ammonia (NH3) as the result of catalytic decomposition of CHOOH with noble metals (rhodium, ruthenium, palladium) in the feed. Testing conducted at Pacific Northwest Laboratory and later at the Savannah River Technical Center showed that the H2 and NH3 could evolve at appreciable rates and quantities. The explosive nature of H2 and NH3 (as ammonium nitrate) warranted significant mitigation control and redesign of both facilities. At the time the explosive gas evolution was discovered, the DWPF was already under construction and an immediate hardware fix in tandem with flowsheet changes was necessary. However, the Hanford Waste Vitrification Plant (HWVP) was in the design phase and could afford to take time to investigate flowsheet manipulations that could solve the problem, rather than a hardware fix. Thus, the HWVP began to investigate alternatives to using HCOOH in the vitrification process. This document describes the selection, evaluation criteria, and strategy used to evaluate the performance of the alternative chemical additives to CHOOH. The status of the evaluation is also discussed

  12. Flavour blindness and patterns of flavour symmetry breaking in lattice simulations of up, down and strange quarks

    Bietenholz, W. [Univ. Autonoma de Mexico, Mexico City (Mexico). Inst. de Ciencias Nucleares; Bornyakov, V. [Inst. for High Energy Physics, Protovino (Russian Federation); Inst. for Theoretical and Experimental Physics, Moscow (Russian Federation); Goeckeler, M. [Regensburg Univ. (DE). Inst. fuer Theoretische Physik] (and others)

    2011-02-15

    QCD lattice simulations with 2+1 flavours typically start at rather large up-down and strange quark masses and extrapolate first the strange quark mass to its physical value and then the up-down quark mass. An alternative method of tuning the quark masses is discussed here in which the singlet quark mass is kept fixed, which ensures that the kaon always has mass less than the physical kaon mass. Using group theory the possible quark mass polynomials for a Taylor expansion about the flavour symmetric line are found, first for the general 1+1+1 flavour case and then for the 2+1 flavour case (when two quark flavours are mass degenerate). These enable highly constrained fits to be used in the extrapolation of hadrons to the physical pion mass. Numerical results for the 2+1 flavour case confirm the usefulness of this expansion and an extrapolation to the physical pion mass gives hadron mass values to within a few percent of their experimental values. Singlet quantities remain constant which allows the lattice spacing to be determined from hadron masses (without necessarily being at the physical point). Furthermore an extension of this programme to include partially quenched results is also given. (orig.)

  13. Implication of Higgs mediated Flavour Changing Neutral Currents with Minimal Flavour Violation

    Rebelo, M N

    2015-01-01

    We analise phenomenological implications of two Higgs doublet models with Higgs flavour changing neutral currents suppressed in the quark sector by small entries of the Cabibbo-Kokayashi-Maskawa matrix. This suppression occurs in a natural way since it is the result of a symmetry applied to the Lagrangian. These type of models were proposed some time ago by Branco Grimus and Lavoura. Our results clearly show that these class of models allow for new physical scalars, with masses which are reachable at the LHC. The imposed symmetry severely reduces the number of free parameters and allows for predictions. Therefore these models can eventually be proved right or eliminated experimentally.

  14. Process for producing biodiesel, lubricants, and fuel and lubricant additives in a critical fluid medium

    Ginosar, Daniel M.; Fox, Robert V.

    2005-05-03

    A process for producing alkyl esters useful in biofuels and lubricants by transesterifying glyceride- or esterifying free fatty acid-containing substances in a single critical phase medium is disclosed. The critical phase medium provides increased reaction rates, decreases the loss of catalyst or catalyst activity and improves the overall yield of desired product. The process involves the steps of dissolving an input glyceride- or free fatty acid-containing substance with an alcohol or water into a critical fluid medium; reacting the glyceride- or free fatty acid-containing substance with the alcohol or water input over either a solid or liquid acidic or basic catalyst and sequentially separating the products from each other and from the critical fluid medium, which critical fluid medium can then be recycled back in the process. The process significantly reduces the cost of producing additives or alternatives to automotive fuels and lubricants utilizing inexpensive glyceride- or free fatty acid-containing substances, such as animal fats, vegetable oils, rendered fats, and restaurant grease.

  15. Flavour kinetics in an expanding quark-gluon plasma

    A phenomenological model for the expansion of a quark-gluon plasma is presented and applied to ultra-relativistic nucleus-nucleus collisions. The flavour kinetics is described by rate equations allowing the abundances of the different constituents of the system to be out of equilibrium. The basic constituents are the quarks and gluons in the plasma phase and hadrons in the hadronic phase. Besides ordinary kinetic processes within the two phases (inelastic collisions), we construct a model for the confinement mechanism which is based on the string phenomenology of hadronization. The latter aspect constitutes the novel and essential part of the paper. Abundances of the various hadrons have been calculated for a baryon poor and a baryon rich scenario. The results show that during the hadronization process, the original quark content is roughly doubled. The resulting hadron abundances are found to depend on the hadronization mechanism, while the subsequent hadronic reactions do not have a significant effect on the final hadronic abundances. We find a K-/π- ratio as much as a factor 6 larger than in panti p collisions. (orig.)

  16. REAL-TIME FLAVOUR TAGGING SELECTION IN ATLAS

    Bokan, Petar; The ATLAS collaboration

    2016-01-01

    The ATLAS experiment includes a well-developed trigger system that allows a selection of events which are thought to be of interest, while achieving a high overall rejection against less interesting processes. An important part of the online event selection is the ability to distinguish between jets arising from heavy-flavour quarks (b- and c-jets) and light jets (jets from u-, d-, s- and gluon jets) in real-time. This is essential for many physics analysis that include processes with large jet multiplicity and b-quarks in the final state. Many changes were implemented to the ATLAS online b-jet selection for the Run-2 of the LHC. An overview of the b-jet trigger strategy and performance during 2015 data taking is presented. The ability to use complex offline Multivariate (MV2) b-tagging algorithms directly at High Level Trigger (HLT) was tested in this period. Details on online tagging algorithms are given together with the plans on how to adapt to the new high-luminosity and increased pileup conditions by ex...

  17. Real-time flavour tagging selection in ATLAS

    Bogavac, Danijela; The ATLAS collaboration

    2015-01-01

    In high-energy physics experiments, online selection is crucial to identify the few interesting collisions from the large data volume processed. In the overall ATLAS trigger strategy, b-jet triggers are designed to identify heavy-flavour content in real-time and, in particular, provide the only option to efficiently record events with fully hadronic final states containing b-jets. In doing so, two different, but related, challenges are faced. The physics goal is to optimise as far as possible the rejection of light jets from multijet processes, while retaining a high efficiency on selecting jets from beauty, and maintaining affordable trigger rates without raising jet energy thresholds. This maps into a challenging computing task, as charged tracks and their corresponding vertexes must be reconstructed and analysed for each jet above the desired threshold, regardless of the increasingly harsh pile-up conditions. The performance of b-jet triggers during the LHC Run 1 data-taking campaigns is presented, togethe...

  18. EFSA Scientific Opinion on Flavouring Group Evaluation 78, Revision 1 (FGE.78Rev1): Consideration of aliphatic and alicyclic and aromatic hydrocarbons evaluated by JECFA (63rd meeting) structurally related to aliphatic and aromatic hydrocarbons evaluated by EFSA in FGE.25Rev2

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister;

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...... production figure is needed to finalise the evaluation. Besides the safety assessment of these substances, the specifications for the materials of commerce have been considered. For two substances [FL-no: 01.018 and 01.061] the isomeric composition is lacking. For 14 substances [FL-no: 01.004, 01.007, 01.......008, 01.009, 01.017, 01.018, 01.019, 01.020, 01.024, 01.026, 01.029, 01.040, 01.045 and 01.061] further information on the composition of mixture is requested....

  19. Effects of Processing Parameters and Additives on Electrophoretic Deposited LSCF6428 Films

    The application of electrophoretic deposition (EPD) method in the fabrication of solid oxide fuel cell (SOFC) components has attracted interest. The EPD method frequently employs organic or non-aqueous solvent for the fabrication of SOFC components especially electrolyte. In this study, the LSCF6428 film was developed via the EPD method using an aqueous solvent. To begin with, 1 wt % of LSCF6428 powder was suspended in deionised water. The EPD process was then applied on the suspension with pH 3. An increase in the applied voltage (3-7 V) and deposition time (3-10 min) was found to contribute to the increased amount of the deposited LSCF6428 films. With reference to the higher amount and uniform deposition of films, the use of starch as an additive material has been shown to successfully improve the quality of the deposited films. The applied voltage and drying conditions must be carefully selected in order to avoid cracking of the deposited films. The results showed strong dependence of the morphology and weight of the LSCF6428 films on the applied voltage, deposition time and the use of additive materials in the EPD process. (author)

  20. Characterization of semi-solid processing of aluminium alloy 7075 with Sc and Zr additions

    Rogal, Ł., E-mail: l.rogal@imim.pl [Institute of Metallurgy and Materials Science of the Polish Academy of Sciences, 25 Reymonta St., 30-059 Krakow (Poland); Dutkiewicz, J. [Institute of Metallurgy and Materials Science of the Polish Academy of Sciences, 25 Reymonta St., 30-059 Krakow (Poland); Atkinson, H.V. [The University of Leicester, Department of Engineering University Road, Leicester, LE1 7RH (United Kingdom); Lityńska-Dobrzyńska, L.; Czeppe, T. [Institute of Metallurgy and Materials Science of the Polish Academy of Sciences, 25 Reymonta St., 30-059 Krakow (Poland); Modigell, M. [RWTH Aachen—Department of Mechanical Process Engineering, 55 Templergraben St., Aachen (Germany)

    2013-09-15

    For thixoforming (semi-solid processing) it is necessary to have a fine globular microstructure in a semi-solid range. Here this has been obtained for 7075 aluminium alloy by addition of modifying agents: 0.5 weight % of scandium and zirconium. The thixoforming process was carried out at 632 °C which gave about 23 volume % of liquid phase. The microstructure of the thixo-formed part (a rotor) consisted of globular grains surrounded by precipitates of secondary phase. The average hardness of thixo-formed parts was 105 HV{sub 5} and the tensile strength 300 MPa. T6 heat treatments were performed with solutionisation at 450 °C for 30 min and 10 h. In both cases the ageing time was set as 18 h at 120 °C. The heat treatments led to an increase in average tensile strength up to 495 MPa. Transmission Electron Microscopy (TEM) analysis enabled the identification of precipitates of the metastable dispersoids of L1{sub 2}–Al{sub 3} (Zr, Sc) and η′ (MgZn{sub 2}) phases in the alloy after the thixoforming and T6 treatment. The measurements of rheological properties of 7075Al alloy with Sc and Zr additions in the semi-solid range indicated an increase of particle size and spheroidization leading to an observable decrease of viscosity during isothermal shearing. A shear rate jump experiment showed that with increasing shear rate the viscosity rapidly falls.

  1. Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.).

    Laohakunjit, Natta; Selamassakul, Orrapun; Kerdchoechuen, Orapin

    2014-09-01

    An enzymatic bromelain seaweed protein hydrolysate (eb-SWPH) was characterised as the precursor for thermally processed seafood flavour. Seaweed (Gracilaria fisheri) protein after agar extraction was hydrolysed using bromelain (enzyme activity=119,325 U/g) at 0-20% (w/w) for 0.5-24 h. Optimal hydrolysis conditions were determined using response surface methodology. The proposed model took into account the interaction effect of the enzyme concentration and hydrolysis time on the physicochemical properties and volatile components of eb-SWPH. The optimal hydrolysis conditions for the production of eb-SWPH were 10% bromelain for 3h, which resulted in a 38.15% yield and a 62.91% degree of hydrolysis value. Three free amino acids, arginine, lysine, and leucine, were abundant in the best hydrolysate. Ten volatile flavours of the best eb-SWPH were identified using gas chromatography/mass spectrometry. The predominant odourants were hexanal, hexanoic acid, nonanoic acid, and dihydroactinidiolide. The thermally processed seafood flavour produced from eb-SWPH exhibited a roasted seafood-like flavouring. PMID:24731327

  2. Flavour singlets in gauge theory as Permutations

    Kimura, Yusuke; Suzuki, Ryo

    2016-01-01

    Gauge-invariant operators can be specified by equivalence classes of permutations. We develop this idea concretely for the singlets of the flavour group $SO(N_f)$ in $U(N_c)$ gauge theory by using Gelfand pairs and Schur-Weyl duality. The singlet operators, when specialised at $N_f =6$, belong to the scalar sector of ${\\cal N}=4$ SYM. A simple formula is given for the two-point functions in the free field limit of $g_{YM}^2 =0$. The free two-point functions are shown to be equal to the partition function on a 2-complex with boundaries and a defect, in a topological field theory of permutations. The permutation equivalence classes are Fourier transformed to a representation basis which is orthogonal for the two-point functions at finite $N_c , N_f$. Counting formulae for the gauge-invariant operators are described. The one-loop mixing matrix is derived as a linear operator on the permutation equivalence classes.

  3. Linking Natural Supersymmetry to Flavour Physics

    Dudas, Emilian; Pokorski, Stefan; Ziegler, Robert

    2013-01-01

    With the aim of linking natural supersymmetry to flavour physics, a model is proposed based on a family symmetry G \\times U(1), where G is a discrete nonabelian subgroup of SU(2), with both F-term and (abelian) D-term supersymmetry breaking. A good fit to the fermion masses and mixing is obtained with the same U(1) charges for the left- and right- handed quarks of the first two families and the right-handed bottom quark, and with zero charge for the left-handed top-bottom doublet and the the right handed top. The model shows an interesting indirect correlation between the correct prediction for the V_{ub}/V_{cb} ratio and large right-handed rotations in the (s,b) sector, required to diagonalise the Yukawa matrix. For the squarks, one obtains almost degenerate first two generations. The main source of the FCNC and CP violation effects is the splitting between the first two families and the right-handed sbottom determined by the relative size of F-term and D-term supersymmetry breaking. The presence of the larg...

  4. Dark matter and observable Lepton Flavour Violation

    Heurtier, Lucien

    2016-01-01

    Seesaw models with leptonic symmetries allow right-handed (RH) neutrino masses at the electroweak scale, or even lower, at the same time having large Yukawa couplings with the Standard Model leptons, thus yielding observable effects at current or near-future lepton-flavour-violation (LFV) experiments. These models have been previously considered also in connection to low-scale leptogenesis, but the combination of observable LFV and successful leptogenesis has appeared to be difficult to achieve unless the leptonic symmetry is embedded into a larger one. In this paper, instead, we follow a different route and consider a possible connection between large LFV rates and Dark Matter (DM). We present a model in which the same leptonic symmetry responsible for the large Yukawa couplings guarantees the stability of the DM candidate, identified as the lightest of the RH neutrinos. The spontaneous breaking of this symmetry, caused by a Majoron-like field, also provides a mechanism to produce the observed relic density ...

  5. Flavour physics in the soft wall model

    Archer, Paul R.; Huber, Stephan J.; Jäger, Sebastian

    2011-12-01

    We extend the description of flavour that exists in the Randall-Sundrum (RS) model to the soft wall (SW) model in which the IR brane is removed and the Higgs is free to propagate in the bulk. It is demonstrated that, like the RS model, one can generate the hierarchy of fermion masses by localising the fermions at different locations throughout the space. However, there are two significant differences. Firstly the possible fermion masses scale down, from the electroweak scale, less steeply than in the RS model and secondly there now exists a minimum fermion mass for fermions sitting towards the UV brane. With a quadratic Higgs VEV, this minimum mass is about fifteen orders of magnitude lower than the electroweak scale. We derive the gauge propagator and despite the KK masses scaling as m_n^2 ˜ n , it is demonstrated that the coefficients of four fermion operators are not divergent at tree level. FCNC's amongst kaons and leptons are considered and compared to calculations in the RS model, with a brane localised Higgs and equivalent levels of tuning. It is found that since the gauge fermion couplings are slightly more universal and the SM fermions typically sit slightly further towards the UV brane, the contributions to observables such as ɛ K and Δ m K , from the exchange of KK gauge fields, are significantly reduced.

  6. Linking natural supersymmetry to flavour physics

    With the aim of linking natural supersymmetry to flavour physics, a model is proposed based on a family symmetry G×U(1), where G is a discrete nonabelian subgroup of SU(2), with both F-term and (abelian) D-term supersymmetry breaking. A good fit to the fermion masses and mixing is obtained with the same U(1) charges for the left- and right- handed quarks of the first two families and the right-handed bottom quark, and with zero charge for the left-handed top-bottom doublet and the the right handed top. The model shows an interesting indirect correlation between the correct prediction for the Vub/Vcb ratio and large right-handed rotations in the (s,b) sector, required to diagonalise the Yukawa matrix. For the squarks, one obtains almost degenerate first two generations. The main source of the FCNC and CP violation effects is the splitting between the first two families and the right-handed sbottom determined by the relative size of F-term and D-term supersymmetry breaking. The presence of the large right-handed rotation implies that the bounds on the masses of the first two families of squarks and the right handed sbottom are in a few to a few tens TeV range. The picture that emerges is light stops and left handed sbottom and much heavier other squarks

  7. QUALITATIVE PECULIARITIES OF THE FLAVOURED WINES AND OF THE VERMOUTH TYPE WINES, OBTAINED FROM THE SAUVIGNON BLANC VARIETY

    Rodica Elena CULEA

    2015-04-01

    Full Text Available In order to establish the dynamics of the physical-chemical parameters of flavoured wines and vermouth type wines, obtained by the addition of hydroalcoholic macerates from plants to the Sauvignon Blanc wine variety, we analyzed certain physical and chemical characteristics (D 20 20, Alcool %, Total dry extract g/l, Free sugar g/l, Unreducing extract g /l, Total Acidity g/l C4H6O6, Free SO2 mg/l Total SO2 mg/l for 9 samples. Compared to the main wine parameters, the tested parameters had the following evolution: Alcoholic strength, Free sugar and Density increased in vermouth type wines, Total acidity decreased slightly in flavoured wines and more obvious in vermouth type wines. The total dry extract increased sharply in vermouth type wines and the unreducing extract decreased sharply in vermouth type wines. The amount of Free SO2 was higher in flavoured wines, but Total SO2 had lower values, both for flavoured wines and vermouth type wines, comparative to Sauvignon Blanc wine. Plants macerates added to the Sauvignon Blanc basic wine, influenced most of the physical-chemical parameters and provided new qualitative features to resulting beverages.

  8. Statistical properties of a filtered Poisson process with additive random noise: Distributions, correlations and moment estimation

    Theodorsen, Audun; Rypdal, Martin

    2016-01-01

    The filtered Poisson process is often used as a reference model for intermittent fluctuations in physical systems. Here, this process is extended by adding a noise term, either as a purely additive term to the process or as a dynamical term in a stochastic differential equation. The moments, probability density function, auto- correlation function and power spectral density are derived and used to compare the effects of the different noise terms. Monte-Carlo studies of synthetic time series are used to investigate the accuracy of parameter estimation and to identify methods for separating the noise types. It is shown that the probability density function and the three lowest moments provide accurate estimations of the parameters, but are unable to separate the noise types. The auto-correlation function and the power spectral density also provide methods for estimating the model parameters, as well as being capable of determining the noise type. The number of times the signal passes a prescribed threshold in t...

  9. Precipitation process in a Mg–Gd–Y alloy grain-refined by Al addition

    The precipitation process in Mg–10Gd–3Y (wt.%) alloy grain-refined by 0.8 wt.% Al addition has been investigated by transmission electron microscopy. The alloy was given a solution treatment at 520 °C for 6 h plus 550 °C for 7 h before ageing at 250 °C. Plate-shaped intermetallic particles with the 18R-type long-period stacking ordered structure were observed in the solution-treated state. Upon isothermal ageing at 250 °C, the following precipitation sequence was identified for the α-Mg supersaturated solution: β″ (D019) → β′ (bco) → β1 (fcc) → β (fcc). The observed precipitation process and age hardening response in the Al grain-refined Mg–10Gd–3Y alloy are compared with those reported in the Zr grain-refined counterpart. - Highlights: • The precipitation process in Mg–10Gd–3Y–0.8Al (wt.%) alloy has been investigated. • Particles with the 18R-type LPSO structure were observed in the solution state. • Upon ageing at 250 °C, the precipitation sequence is: β″ → β′ → β1 (fcc) → β. • The Al grain-refined alloy has a lower hardness than the Zr refined counterpart

  10. Impacts of Antifoam Additions and Argon Bubbling on Defense Waste Processing Facility Reduction/Oxidation

    During melting of HLW glass, the REDOX of the melt pool cannot be measured. Therefore, the Fe+2/ΣFe ratio in the glass poured from the melter must be related to melter feed organic and oxidant concentrations to ensure production of a high quality glass without impacting production rate (e.g., foaming) or melter life (e.g., metal formation and accumulation). A production facility such as the Defense Waste Processing Facility (DWPF) cannot wait until the melt or waste glass has been made to assess its acceptability, since by then no further changes to the glass composition and acceptability are possible. therefore, the acceptability decision is made on the upstream process, rather than on the downstream melt or glass product. That is, it is based on 'feed foward' statistical process control (SPC) rather than statistical quality control (SQC). In SPC, the feed composition to the melter is controlled prior to vitrification. Use of the DWPF REDOX model has controlled the balanjce of feed reductants and oxidants in the Sludge Receipt and Adjustment Tank (SRAT). Once the alkali/alkaline earth salts (both reduced and oxidized) are formed during reflux in the SRAT, the REDOX can only change if (1) additional reductants or oxidants are added to the SRAT, the Slurry Mix Evaporator (SME), or the Melter Feed Tank (MFT) or (2) if the melt pool is bubble dwith an oxidizing gas or sparging gas that imposes a different REDOX target than the chemical balance set during reflux in the SRAT.

  11. THE VISCOSITY OF PROCESSED CHEESE SAUCES DEPENDING ON ADDITION TYPE AND CONCENTRATION OF 1-MONOGLYCERIDES

    Rahula Janiš

    2012-04-01

    Full Text Available The aim of this work was to study viscosity of processed cheese sauces with 1-monoglycerides (MAG addition. Six types of 1-monoglycerides (1-monocaprin, C10:0; 1-monolaurin, C12:0; 1-monomyristin, C14:0; 1-monopalmitin, C16:0; 1-monostearin, C18:0; 1-monoolein, C18:1 in concentration of 0.25 and 0.50% w/w were used. Control samples were prepared without MAG but with lecithin. The lowest values of viscosity were found in control samples. The viscosity increased with extending of chain fatty acid in the molecule of monoglycerides. The highest viscosity was found in samples with 1-monomyristin.doi:10.5219/183

  12. Single top-quark production through flavour changing neutral currents

    Flavour Changing Neutral Current (FCNC) processes are highly suppressed in the Standard Model due to Glashow-Iliopoulos-Maiani (GIM) mechanism. However, in some extensions of the Standard Model such as supersymmetry (SUSY) and the 2-Higgs doublet model, the FCNC contributes at tree level, enhancing the branching ratio significantly. The FCNC are searched for in single top-quark production where a u(c)-quark interacts with a gluon, producing a single top-quark with no associated quark production. The data collected by the ATLAS detector during year 2012 is used with a center-of-mass energy of √(s)=8 TeV, corresponding to an integrated luminosity of ∝20 fb-1. The candidate signal events are selected by requiring one lepton, muon or electron, missing transverse momentum and exactly one jet originating from a b-quark in the final state. The separation between the signal and background events is enhanced by using neural network algorithms. The cross section upper limit at 95% C.L. is calculated following most frequently statistical approach using a binned likelihood method calculated from the full neural network output.

  13. Production of heavy flavours with associated jets at HERA

    Kind, O.M.

    2006-12-15

    Inclusive cross-sections for the production of open beauty and charm in ep collisions at HERA recorded with the ZEUS detector in the years 1996-2000 are measured. The data is restricted to photoproduction processes, i. e. collision events with small four-momentum transfers squared, Q{sup 2} {approx}0. Two associated jets with transverse energies E{sub t}>7(6)GeV and pseudo-rapidities vertical stroke {eta} vertical stroke <2.5 are required. The flavour is tagged by the identification of electrons and positrons from semi-leptonic decays of the heavy quark. For this a likelihood method is developed, mainly consisting of energy loss measurements in the central drift chamber of the detector and some other discriminant variables. The fractions of beauty and charm production are determined by a fit of Monte Carlo templates to the data. The total measured production cross-section for b anti b production is 820{+-}150{sup +20}{sub -30} pb for centre-of-mass energies {radical}(S{sub ep})=300 GeV and 1170{+-}130{sup +30}{sub -100} pb for {radical}(S{sub ep})=318 GeV. The total cross-section for charm production is given as well as differential cross-sections for b anti b and c anti c production. (orig.)

  14. Reactive Additive Stabilization Process (RASP) for hazardous and mixed waste vitrification

    Solidification of hazardous/mixed wastes into glass is being examined at the Savannah River Site (SRS) for (1) nickel plating line (F006) sludges and (2) incinerator wastes. Vitrification of these wastes using high surface area additives, the Reactive Additive Stabilization Process (RASP), has been determined to greatly enhance the dissolution and retention of hazardous, mixed, and heavy metal species in glass. RASP lowers melt temperatures (typically 1050-- 1150 degrees C), thereby minimizing volatility concerns during vitrification. RASP maximizes waste loading (typically 50--75 wt% on a dry oxide basis) by taking advantage of the glass forming potential of the waste. RASP vitrification thereby minimizes waste disposal volume (typically 86--97 vol. %), and maximizes cost savings. Solidification of the F006 plating line sludges containing depleted uranium has been achieved in both soda-lime-silica (SLS) and borosilicate glasses at 1150 degrees C up to waste loadings of 75 wt%. Solidification of incinerator blowdown and mixtures of incinerator blowdown and bottom kiln ash have been achieved in SLS glass at 1150 degrees C up to waste loadings of 50% using RASP. These waste loadings correspond to volume reductions of 86 and 94 volume %, respectively, with large associated savings in storage costs

  15. Reactive Additive Stabilization Process (RASP) for hazardous and mixed waste vitrification

    Jantzen, C.M.; Pickett, J.B.; Ramsey, W.G.

    1993-07-01

    Solidification of hazardous/mixed wastes into glass is being examined at the Savannah River Site (SRS) for (1) nickel plating line (F006) sludges and (2) incinerator wastes. Vitrification of these wastes using high surface area additives, the Reactive Additive Stabilization Process (RASP), has been determined to greatly enhance the dissolution and retention of hazardous, mixed, and heavy metal species in glass. RASP lowers melt temperatures (typically 1050-- 1150{degrees}C), thereby minimizing volatility concerns during vitrification. RASP maximizes waste loading (typically 50--75 wt% on a dry oxide basis) by taking advantage of the glass forming potential of the waste. RASP vitrification thereby minimizes waste disposal volume (typically 86--97 vol. %), and maximizes cost savings. Solidification of the F006 plating line sludges containing depleted uranium has been achieved in both soda-lime-silica (SLS) and borosilicate glasses at 1150{degrees}C up to waste loadings of 75 wt%. Solidification of incinerator blowdown and mixtures of incinerator blowdown and bottom kiln ash have been achieved in SLS glass at 1150{degrees}C up to waste loadings of 50% using RASP. These waste loadings correspond to volume reductions of 86 and 94 volume %, respectively, with large associated savings in storage costs.

  16. The application of solvent-additive SAGD processes in reservoirs with associated basal water

    Peterson, J.; Riva, D.; Edmunds, N.; Solanki, S. [Laricina Energy Ltd., Calgary, AB (Canada)

    2010-07-01

    Within the oil sands project developments areas of northern Alberta and Saskatchewan, most thermal projects have associated basal water of varying thickness. More associated basal water will be encountered as these projects continue to develop more resource. Basal water can be either in the form of primarily water sand with low oil saturation, a transition zone of lower oil saturation than the main reservoir, or a mixture of both. This paper outlined the results of a simulation and optimization study on the application of solvent-additive steam-assisted gravity drainage (SAGD) process to reservoirs with associated basal water. It is thought that ideal solvent application to SAGD in reservoirs will likely involve time variations in both rate and composition of the solvent, which is also the case for reservoirs with associated basal water, resulting in an optimization problem that has a significant number of dimensions, and is quite nonlinear. In order to address such problems, genetic algorithms can be effective. The paper discussed the optimization of a simple clastic reservoir with associated basal water. Specific topics that were addressed in the paper included SAGD with associated basal water; solvent addition; project optimization; and the reservoir model description including operating constraints and objective function. It was concluded that solvent retention is not excessive with basal water, and migration of solvent outside the steam chamber area is not significant if pressure is controlled. 8 refs., 2 tabs., 10 figs.

  17. Fuzzy Control of Nitrate Recirculation and External Carbon Addition in A/O Nitrogen Removal Process

    马勇; 彭永臻; 王淑莹; 王晓莲

    2005-01-01

    Nitrogen and phosphorous concentrations of effluent water must be taken into account for the design and operation of wastewater treatment plants. In addition, the requirement for effluent quality is becoming strict.Therefore, intelligent control approaches are recently required in removing biological nutrient. In this study, fuzzy control has been successfully applied to improve the nitrogen removal. Experimental results showed that a close relationship between nitrate concentration and oxidation-reduction potential (ORP) at the end of anoxic zone was found for anoxic/oxic (A/O) nitrogen removal process treating synthetic wastewater. ORP can be used as online fuzzy control parazneter of nitrate recirculation and external carbon addition. The established fuzzy logic controller that includes two inputs and one output can maintain ORP value at-86 mV and -90 mV by adjusting the nitrate recirculation flow and external carbon dosage respectively to realize the optimal control of nitrogen removal, improving the effluent quality and reducing the operating cost.

  18. New pyrometallurgical process of EAF dust treatment with CaO addition

    Romchat Chairaksa-Fujimoto; Yosuke Inoue; Naoyoshi Umeda; Satoshi Itoh; Tetsuya Nagasaka

    2015-01-01

    The non-carbothermic zinc pyrometallurgical processing of electric arc furnace (EAF) dust was investigated on a laboratory scale. The main objective of this process was to convert highly stable zinc ferrite (ZnFe2O4), which accounts for more than half of total zinc in the EAF dust, into ZnO and Ca2Fe2O5 by CaO addition. The EAF dust was mixed with CaO powder in various ratios, pressed into pellets, and heated in a muffle furnace in air at temperatures ranging from 700 to 1100°C for a predetermined holding time. All ZnFe2O4 was transformed into ZnO and Ca2Fe2O5 at a minimum temperature of 900°C within 1 h when sufficient CaO to achieve a Ca/Fe molar ratio of 1.1 was added. However, at higher temperatures, excess CaO beyond the stoichiometric ratio was required because it was consumed by reactions leading to the formation of compounds other than ZnFe2O4. The evaporation of halides and heavy metals in the EAF dust was also studied. These components could be pref-erentially volatilized into the gas phase at 1100°C when CaO was added.

  19. Changes in sensory characteristics and their relation with consumers' liking, wanting and sensory satisfaction: Using dietary fibre and lime flavour in Stevia rebaudiana sweetened fruit beverages

    Mielby, Line H.; Andersen, Barbara Vad; Jensen, Sidsel;

    2016-01-01

    sweetener Stevia rebaudiana and the fibre β-glucan seem like very good solutions, as stevia is the only natural non-nutritive sweetener and β-glucans have been related to various health benefits besides increasing satiety. However, both also have distinctive perceptual effects on the sensory characteristics...... of the products they are added to. To gain knowledge on the sensory characteristics of fruit based beverages sweetened with S. rebaudiana and added β-glucans and lime flavour, and how consumers respond to the products, sensory descriptive analysis and a consumer study were conducted. The sensory...... characteristics of the fruit drinks were affected by stevia and the addition of β-glucans. However, the addition of lime flavour was able to mask the side effect of the aftertaste caused by S. rebaudiana. Further, by adding lime flavour to the fruit beverages, the side effects of increased fibre concentration...

  20. IMPACTS OF ANTIFOAM ADDITIONS AND ARGON BUBBLING ON DEFENSE WASTE PROCESSING FACILITY REDUCTION/OXIDATION

    Jantzen, C.; Johnson, F.

    2012-06-05

    During melting of HLW glass, the REDOX of the melt pool cannot be measured. Therefore, the Fe{sup +2}/{Sigma}Fe ratio in the glass poured from the melter must be related to melter feed organic and oxidant concentrations to ensure production of a high quality glass without impacting production rate (e.g., foaming) or melter life (e.g., metal formation and accumulation). A production facility such as the Defense Waste Processing Facility (DWPF) cannot wait until the melt or waste glass has been made to assess its acceptability, since by then no further changes to the glass composition and acceptability are possible. therefore, the acceptability decision is made on the upstream process, rather than on the downstream melt or glass product. That is, it is based on 'feed foward' statistical process control (SPC) rather than statistical quality control (SQC). In SPC, the feed composition to the melter is controlled prior to vitrification. Use of the DWPF REDOX model has controlled the balanjce of feed reductants and oxidants in the Sludge Receipt and Adjustment Tank (SRAT). Once the alkali/alkaline earth salts (both reduced and oxidized) are formed during reflux in the SRAT, the REDOX can only change if (1) additional reductants or oxidants are added to the SRAT, the Slurry Mix Evaporator (SME), or the Melter Feed Tank (MFT) or (2) if the melt pool is bubble dwith an oxidizing gas or sparging gas that imposes a different REDOX target than the chemical balance set during reflux in the SRAT.

  1. Quark flavour observables in the Littlest Higgs model with T-parity after LHC Run 1

    Blanke, Monika; Buras, Andrzej J.; Recksiegel, Stefan

    2016-04-01

    The Littlest Higgs model with T-parity (LHT) belongs to the simplest new physics scenarios with new sources of flavour and CP violation. The latter originate in the interactions of ordinary quarks and leptons with heavy mirror quarks and leptons that are mediated by new heavy gauge bosons. Also a heavy fermionic top partner is present in this model which communicates with the SM fermions by means of standard W^± and Z^0 gauge bosons. We present a new analysis of quark flavour observables in the LHT model in view of the oncoming flavour precision era. We use all available information on the CKM parameters, lattice QCD input and experimental data on quark flavour observables and corresponding theoretical calculations, taking into account new lower bounds on the symmetry breaking scale and the mirror quark masses from the LHC. We investigate by how much the branching ratios for a number of rare K and B decays are still allowed to depart from their SM values. This includes K^+→ π ^+ν bar{ν }, KL→ π ^0ν bar{ν }, K_L→ μ ^+μ ^-, B→ X_sγ , B_{s,d}→ μ ^+μ ^-, B→ K^{(*)}ℓ ^+ℓ ^-, B→ K^{(*)}ν bar{ν }, and \\varepsilon '/\\varepsilon . Taking into account the constraints from Δ F=2 processes, significant departures from the SM predictions for K^+→ π ^+ν bar{ν } and KL→ π ^0ν bar{ν } are possible, while the effects in B decays are much smaller. In particular, the LHT model favours B(Bs→ μ ^+μ ^-) ≥ B(Bs→ μ ^+μ ^-)_SM, which is not supported by the data, and the present anomalies in B→ K^{(*)}ℓ ^+ℓ ^- decays cannot be explained in this model. With the recent lattice and large N input the imposition of the \\varepsilon '/\\varepsilon constraint implies a significant suppression of the branching ratio for KL→ π ^0ν bar{ν } with respect to its SM value while allowing only for small modifications of K^+→ π ^+ν bar{ν }. Finally, we investigate how the LHT physics could be distinguished from other models by means of

  2. The S{sub 3} flavour symmetry: Neutrino masses and mixings

    Gonzalez Canales, F. [Instituto de Fisica, Universidad Nacional Autonoma de Mexico (Mexico); Facultad de Ciencias de la Electronica, Benemerita Universidad Autonoma de Puebla (Mexico); Mondragon, A.; Mondragon, M. [Instituto de Fisica, Universidad Nacional Autonoma de Mexico (Mexico)

    2013-04-02

    In this work, we discuss the neutrino masses and mixings as the realization of an S{sub 3} flavour permutational symmetry in two models, namely the Standard Model and an extension of the Standard Model with three Higgs doublets. In the S{sub 3} Standard Model, mass matrices of the same generic form are obtained for the neutrino and charged leptons when the S{sub 3} flavour symmetry is broken sequentially according to the chain S{sub 3L} x S{sub 3R} contains S{sub 3}{sup diag} contains S{sub 2}. In the minimal S{sub 3}-symmetric extension of the Standard Model, the S{sub 3} symmetry is left unbroken, and the concept of flavour is extended to the Higgs sector by introducing in the theory three Higgs fields which are SU(2) doublets. In both models, the mass matrices of the neutrinos and charged leptons are reparametrized in terms of their eigenvalues, and exact, explicit analytical expressions for the neutrino mixing angles as functions of the masses of neutrinos and charged leptons are obtained. In the case of the S{sub 3} Standard Model, from a {chi}{sup 2} fit of the theoretical expressions of the lepton mixing matrix to the values extracted from experiment, the numerical values of the neutrino mixing angles are obtained in excellent agreement with experimental data. In the S{sub 3} extension of the Standard Model, if two of the right handed neutrinos masses are degenerate, the reactor and atmospheric mixing angles are determined by the masses of the charged leptons, yielding {theta}{sub 23} in excellent agreement with experimental data, and {theta}{sub 13} different from zero but very small. If the masses of the three right handed neutrinos are assumed to be different, then it is possible to get {theta}{sub 13}also in very good agreement with experimental data. We also show the branching ratios of some selected flavour changing neutral currents (FCNC) process as well as the contribution of the exchange of a neutral flavour changing scalar to the anomaly of the

  3. Authenticity and Traceability of Vanilla Flavour by Analysis of Stable Isotopes

    Hansen, Anne-Mette Sølvbjerg; Fromberg, Arvid; Frandsen, Henrik Lauritz

    For authentification of vanilla flavours, vanilla pods of the type Vanilla planifolia and Vanilla tahitensis from different geographical habitats were extracted and analyzed together with vanilla flavours made by fermentations and chemical synthesis. Isotopic delta values were determined using Ga...

  4. η'-π mass splitting in full QCD from negative flavour numbers

    η'-π splitting in full QCD can be estimated extrapolating from negative to positive flavour numbers. Our results show a flavour dependence consistent with the Witten Veneziano formula based on the U(1) anomaly. (orig.)

  5. Measurement of charm flow with the STAR Heavy Flavour Tracker

    In order to understand the partonic EOS of matter created at RHIC, one needs to study both the collectivity of the produced matter and the degree of thermalization. Anisotropic flow measurements have already demonstrated the development of partonic collectivity at RHIC (Ackermann K et al 2001 Phys. Rev. Lett. 86 402), and now it is necessary to address the issue of quark thermalization. Since the masses of the heavy flavour quarks are larger than the possible excitations of the system created in the collision, their collective motion could be used to indicate the degree of thermalization of the light flavour quarks (u, d, s). The Heavy Flavour Tracker (HFT), a tracking upgrade of the STAR experiment, is being designed to provide an unambiguous measurement of charm quark flow through the direct reconstruction of the D0. The current design of our detector uses a novel CMOS-based sensor, allowing for a low mass and high resolution detector element

  6. A U(2)^3 flavour symmetry in Supersymmetry

    Sala, Filippo

    2012-01-01

    A U(2)^3 flavour symmetry acting on the first two generations of quarks partially explains the hierarchies of the yukawa couplings, and provides a natural embedding for Supersymmetry with heavier first two generations, where collider constraints are not in conflict with the requirement of naturalness and the SUSY CP problem is solved. Within this context a specific pattern of flavour symmetry breaking is considered. The K, B_d and B_s mixing amplitudes show a definite correlation that can resolve existing tensions in the CKM fit, pointing in this way to sbottom and gluino masses below about 1.5 TeV. Potentially sizeable contributions to both indirect and direct CP violation in B decays are allowed, even in the absence of flavour-blind phases. In case some effects are observed, the peculiar pattern in Delta(F) = 2 and Delta(B) = 1 observables may allow to distinguish between this and other models.

  7. The neutron EDM vs up and charm flavour violation

    Sala, Filippo

    2014-01-01

    We derive a strong bound on the chromo-electric dipole moment of the charm quark, and we quantify its impact on models that allow for a sizeable flavour violation in the up quark sector. In particular we show how the constraints coming from the charm and up CEDMs limit the size of new physics contributions to direct flavour violation in D meson decays. We also specialize our analysis to the cases of split-families Supersymmetry and composite Higgs models. The results we expose motivate an increase in experimental sensitivity to fundamental hadronic dipoles, and a further exploration of the SM contribution to both flavour violating D decays and nuclear electric dipole moments.

  8. Signatures of top flavour-changing dark matter

    D'Hondt, Jorgen; Mawatari, Kentarou; Moortgat, Seth; Tziveloglou, Pantelis; Van Onsem, Gerrit

    2015-01-01

    We develop the phenomenology of scenarios in which a dark matter candidate interacts with a top quark through flavour-changing couplings, employing a simplified dark matter model with an s-channel vector-like mediator. We study in detail the top-charm flavour-changing interaction, by investigating the single top plus large missing energy signature at the LHC as well as constraints from the relic density and direct and indirect dark matter detection experiments. We present strategies to distinguish between the top-charm and top-up flavour-changing models by taking advantage of the lepton charge asymmetry as well as by using charm-tagging techniques on an extra jet. We also show the complementarity between the LHC and canonical dark matter experiments in exploring the viable parameter space of the models.

  9. LHCb: Optimization and Calibration of Flavour Tagging Algorithms for the LHCb experiment

    Falabella, A

    2013-01-01

    The LHCb purposes are to make precise measurements in $B$ and $D$ meson decays. In particular in time-dependent CP violation studies the determination of $B$ flavour at production ("Flavour Tagging") is fundamental. The performances and calibration of the flavour tagging algorithms with 2011 data collected by LHCb are reported. The performances of the flavour tagging algorithms on the relevant CP violation and asymmetry studies are also reported.

  10. LHCb: Optimization and Calibration of Flavour Tagging Algorithms for the LHCb experiment

    Falabella, A

    2013-01-01

    The LHCb purposes are to make precise measurements of $B$ and $D$ meson decays. In particular in time-dependent CP violation studies the determination of $B$ flavour at production is fundamental. This is known as "flavour tagging" and at LHCb it is performed with several algorithms. The performances and calibration of the flavour tagging algorithms with 2011 data collected by LHCb are reported. Also the performances of the flavour tagging algorithms in the relevant CP violation and asymmetry studies are also reported.

  11. Effects of Alkali Concentration and Conching Temperature on Flavour, Hardness and Colour of Chocolate

    Misnawi Jati; Susijahadi .; Jinap Selamat; Teguh Wahyudi; Novrita Putriani

    2006-01-01

    Alkalization is an addition of alkali into cocoa mass to improve product quality in terms of flavour and colour appearance. Sodium bicarbonate and potassium bicarbonate are usual to be added into cocoa cotyledon prior to roasting. A study has been carried out to evaluate the effects of alkalization proceeded upon conching on chocolate sensory properties, hardness and colour. Re sponse Surface Methodology design at alkali concentrations of 1—15 g kg -1 and conching temperature of 40—80 oC have...

  12. COMPLEX HYDROLYTIC PROCESSING OF PENTOSAN PLANT BIOMASS FOR PRODUCTION FURFURAL AND PROTEIN-CONTAINING FEED ADDITIVE (REVIEW

    Валерий Станиславович Болтовский

    2014-10-01

    Full Text Available The review is devoted to methods of complex hydrolytic and microbial processing for the production of furfural from pentose hydrolysates and protein-containing feed additives, said process comprising bioconversion the said pentose hydrolysates and protein-containing feed additives by solid-phase fermentation of lignocellulose.

  13. Open heavy flavour at the CERN-LHC

    Mischke André

    2014-04-01

    Full Text Available In this contribution recent open heavy flavour measurements from the CERN-Large Hadron Collider are presented and discussed. The focus is on prompt D meson and heavy flavour decay lepton production in pp, p-Pb and Pb-Pb collisions. Open beauty is studied through a displaced J/Ψ analysis. Heavy quarks allow to probe the degree of thermalization and energy loss mechanism(s in the hot QCD matter produced in heavy ion collisions, whereas pp provide important baseline measurements for the studies in heavy ion collisions. The p-Pb data give an access to investigate cold nuclear matter effects.

  14. Gauge Invariants and Correlators in Flavoured Quiver Gauge Theories

    Mattioli, Paolo

    2016-01-01

    In this paper we study the construction of holomorphic gauge invariant operators for general quiver gauge theories with flavour symmetries. Using a characterisation of the gauge invariants in terms of equivalence classes generated by permutation actions, along with representation theory results in symmetric groups and unitary groups, we give a diagonal basis for the 2-point functions of holomorphic and anti-holomorphic operators. This involves a generalisation of the previously constructed Quiver Restricted Schur operators to the flavoured case. The 3-point functions are derived and shown to be given in terms of networks of symmetric group branching coefficients. The networks are constructed through cutting and gluing operations on the quivers.

  15. Running of the SF-coupling with four massless flavours

    We discuss the status of different determinations of αs, motivating a precise and reliable computation from lattice QCD. In order to suppress perturbative errors, the non-perturbative computation has to reach high energy scales μ. Such results already exist in the SF-scheme for Nf=0;2 and Nf=3. We recently added the running with four massless flavours in a range of α from about 0.07 to 0.3. It is based on our recent determination of the Sheikholeslami Wohlert coefficient in the four-flavour theory. (orig.)

  16. Continuous Digital Light Processing (cDLP): Highly Accurate Additive Manufacturing of Tissue Engineered Bone Scaffolds.

    Dean, David; Jonathan, Wallace; Siblani, Ali; Wang, Martha O; Kim, Kyobum; Mikos, Antonios G; Fisher, John P

    2012-03-01

    Highly accurate rendering of the external and internal geometry of bone tissue engineering scaffolds effects fit at the defect site, loading of internal pore spaces with cells, bioreactor-delivered nutrient and growth factor circulation, and scaffold resorption. It may be necessary to render resorbable polymer scaffolds with 50 μm or less accuracy to achieve these goals. This level of accuracy is available using Continuous Digital Light processing (cDLP) which utilizes a DLP(®) (Texas Instruments, Dallas, TX) chip. One such additive manufacturing device is the envisionTEC (Ferndale, MI) Perfactory(®). To use cDLP we integrate a photo-crosslinkable polymer, a photo-initiator, and a biocompatible dye. The dye attenuates light, thereby limiting the depth of polymerization. In this study we fabricated scaffolds using the well-studied resorbable polymer, poly(propylene fumarate) (PPF), titanium dioxide (TiO(2)) as a dye, Irgacure(®) 819 (BASF [Ciba], Florham Park, NJ) as an initiator, and diethyl fumarate as a solvent to control viscosity. PMID:23066427

  17. Simulation of Powder Layer Deposition in Additive Manufacturing Processes Using the Discrete Element Method

    Herbold, E. B. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Walton, O. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Homel, M. A. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States)

    2015-10-26

    This document serves as a final report to a small effort where several improvements were added to a LLNL code GEODYN-­L to develop Discrete Element Method (DEM) algorithms coupled to Lagrangian Finite Element (FE) solvers to investigate powder-­bed formation problems for additive manufacturing. The results from these simulations will be assessed for inclusion as the initial conditions for Direct Metal Laser Sintering (DMLS) simulations performed with ALE3D. The algorithms were written and performed on parallel computing platforms at LLNL. The total funding level was 3-­4 weeks of an FTE split amongst two staff scientists and one post-­doc. The DEM simulations emulated, as much as was feasible, the physical process of depositing a new layer of powder over a bed of existing powder. The DEM simulations utilized truncated size distributions spanning realistic size ranges with a size distribution profile consistent with realistic sample set. A minimum simulation sample size on the order of 40-­particles square by 10-­particles deep was utilized in these scoping studies in order to evaluate the potential effects of size segregation variation with distance displaced in front of a screed blade. A reasonable method for evaluating the problem was developed and validated. Several simulations were performed to show the viability of the approach. Future investigations will focus on running various simulations investigating powder particle sizing and screen geometries.

  18. The influence of various solute additions on the process of vacancy clustering in aluminium

    This thesis deals with thin foils of binary aluminium-based alloys containing various amounts of magnesium, silver, germanium, silicon and zinc in solid solution, prepared from quenced bulk specimens. The influence of the various solute additions on the process of vacancy clustering in aluminium has been investigated, primarily with the aid of the transmission electron microscope. In the first chapter the purpose of the project is explained and placed in proper perspective. A brief introduction to transmission electron microscopy is presented in the second chapter. The third and fourth chapters comprise a literature survey to summarize the present state of development of the field of vacancy clustering covered by this disseration, including an introduction to some basic concepts needed for a full appreciation of the results. The following chapter describes the experimental procedure, where a detailed description is presented of concepts such as annealing and minimum annealing time, specimen preparation, quenching rate measurement, thickness measurement of the foil, and the calculation methods for the vacancy concentration and vacancy-solute binding energy. The results and discussion are presented in chapter six, where three main aspects of the vacancy cluster observed in this study examined, viz. (1) Classification of the various vacancy cluster observed according to their incidence and structural relationship. (2) Measurements are made of the vacancy concentration and of the binding energies between vancancies and solute atoms in aluminium-based alloys. (3) Finally, the experimentally observed size distribution of vacancy clusters in the various alloys are presented

  19. EFSA Panel on Food Contact Material, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 201Rev1: 2-Alkylated, aliphatic, acyclic alpha,beta-unsaturated aldehydes and precursors, with or without additional double-bonds, from chemical subgroup 1.1.2 of

    Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister;

    . The Panel therefore concluded that further data are required in order to clarify the genotoxic potential of this subgroup. The Panel considers the Comet assay with [FL-no: 05.095] as test material and performed on liver, blood and first site of contact, as a preferred option to further investigate the...

  20. High fluoride and low pH level have been detected in popular flavoured beverages in Malaysia

    Rahim, Zubaidah HA; Bakri, Marina M; Zakir, HM; Ahmed, IA; Zulkifli, NA

    2013-01-01

    Objective: In children, excessive ingestion of fluoride from different sources including bottled drinking water and flavoured beverages or soft drinks can lead to the development of dental fluorosis. In addition, the pH level of beverages is important. Low pH can cause dental erosion. In this study we explore the fluoride content and pH level of certain popular beverages available in Malaysian supermarkets and hawkers’ stalls. Methods: Bottled drinking water and selected popu...

  1. Discussion on some one-loop induced flavour-changing decays

    We calculate the one-loop flavour-changing processes Z0 → bs-bar, Bs(d) → X + γγ, Bs → γγ and Bs → gg in the Standard Model, provided t quark mass is very heavy, and obtain Br(Bs(d) → X + γγ) ∼ 10-5, Br(Bs → γγ) ∼ 10-6 and Br(Bs → gg) ∼ 10-5. The branching ratios increase 2-4 times as mt from 80 to 240 GeV. The results show that the contribution from t quark-loop is dominant. (author). 4 refs

  2. Measurement of heavy flavour production at LEP by their electron decay in ALEPH experiment

    In a first theoretical part, this thesis presents the main results about the Zo decays in heavy flavours, deduced from the Standard Model. Quark fragmentation are briefly developed. Semileptonic decays are explained and finally, the main models that are used to describe decay processes. In the experimental second part, ALEPH detector is described, electron identification means and methods, presented and the electromagnetic calorimeter calibration, studied. In the last part, the bidimensional distribution of momentum-transverse momentum of selected electrons is analysed and simulated. The monitoring of background noise and systematic errors are also presented. Finally, the physical results that have been obtained in this study, are given and discussed

  3. New physics search with flavour in the LHC era

    Hurth, Tobias

    2013-01-01

    We give a status report on quark flavour physics in view of the latest data from the B factories and the LHC, and discuss the impact of the latest experimental results on new physics in the MFV framework. We also show some examples of the implications in supersymmetry.

  4. LHCb results on flavour physics and implications to BSM

    LHCb is a dedicated flavour physics experiment at the LHC. Precision measurements of CP violation and the study of rare decays of hadrons containing beauty and charm quarks constitute powerful searches for New Physics. A selection of recent LHCb results and their implications to physics beyond the Standard Model are discussed.

  5. Chromomagnetism, flavour symmetry breaking and S-wave tetraquarks

    Buccella, F. [Napoli Federico II Univ. (Italy). Dipartimento di Scienze Fisiche; INFN, Napoli (Italy); Hoegaasen, H. [University of Oslo, Department of Physics (Norway); Richard, J.M. [Universite Joseph Fourier-IN2P3-CNRS 53, Laboratoire de Physique Subatomique et Cosmologie, Grenoble (France); Sorba, P. [Laboratoire d' Annecy-le-Vieux de Physique Theorique (LAPTH) (France)

    2007-02-15

    The chromomagnetic interaction, with full account for flavour-symmetry breaking, is applied to S-wave configurations containing two quarks and two antiquarks. Phenomenological implications are discussed for light, charmed, charmed and strange, hidden-charm and double-charm mesons, and extended to their analogues with beauty. (orig.)

  6. Chromomagnetism, flavour symmetry breaking and S-wave tetraquarks

    The chromomagnetic interaction, with full account for flavour-symmetry breaking, is applied to S-wave configurations containing two quarks and two antiquarks. Phenomenological implications are discussed for light, charmed, charmed and strange, hidden-charm and double-charm mesons, and extended to their analogues with beauty. (orig.)

  7. Chromomagnetism, flavour symmetry breaking and S-wave tetraquarks

    Buccella, F.; Høgaasen, H.; Richard, J.-M.; Sorba, P.

    2007-02-01

    The chromomagnetic interaction, with full account for flavour-symmetry breaking, is applied to S-wave configurations containing two quarks and two antiquarks. Phenomenological implications are discussed for light, charmed, charmed and strange, hidden-charm and double-charm mesons, and extended to their analogues with beauty.

  8. Chromomagnetism, flavour symmetry breaking and S-wave tetraquarks

    Buccella, F; Richard, J M; Sorba, Paul; Buccella, Franco; Hogaasen, Hallstein; Richard, Jean-Marc; Sorba, Paul

    2007-01-01

    The chromomagnetic interaction, with full account for flavour-symmetry breaking, is applied to S-wave configurations containing two quarks and two antiquarks. Phenomenological implications are discussed for light, charmed, charmed and strange, hidden-charm and double-charm mesons, and extended to their analogues with beauty.

  9. Chromomagnetism, flavour symmetry breaking and S-wave tetraquarks

    Buccella, Franco; Hogaasen, Hallstein; Richard, Jean-Marc; Sorba, Paul

    2006-01-01

    The chromomagnetic interaction, with full account for flavour-symmetry breaking, is applied to S-wave configurations containing two quarks and two antiquarks. Phenomenological implications are discussed for light, charmed, charmed and strange, hidden-charm and double-charm mesons, and extended to their analogues with beauty.

  10. LHCb : Search for Lepton Flavour Violation at LHCb

    Rives Molina, Vicente

    2014-01-01

    The observation of neutrino oscillations has re-opened the case for searches of lepton-flavour violating decays. We report on recent results on searches for short or long-lived Majorana heavy neutrinos in B&arr;μμπ and τ→μμμ decays

  11. The role of flavon cross couplings in leptonic flavour mixing

    Pascoli, Silvia

    2016-01-01

    In models with discrete flavour symmetries, flavons are critical to realise specific flavour structures. Leptonic flavour mixing originates from the misalignment of flavon vacuum expectation values which respect different residual symmetries in the charged lepton and neutrino sectors. Flavon cross couplings are usually forbidden, in order to protect these symmetries. Contrary to this approach, we show that cross couplings can play a key role and give raise to necessary corrections to flavour-mixing patterns, including a non-zero value for the reactor angle and CP violation. For definiteness, we present two models based on $A_4$. In the first model, all flavons are assumed to be real or pseudo-real, with 7 real degrees of freedom in the flavon sector in total. A sizable reactor angle associated with nearly maximal CP violation is achieved, and, as both originate from the same cross coupling, a sum rule results with a precise prediction for the value of the Dirac CP-violating phase. In the second model, the fla...

  12. Selected results on heavy flavour physics at LHCb

    Charles, Matthew

    Selected results from the LHCb experiment in the domain of heavy flavour particle physics are presented. These results are split into two groups: the first concerns searches for new physics in the decays of charmed hadrons, and the second consists of studies of the spectroscopy of baryons.

  13. Heavy flavour physics at colliders with silicon strip vertex detectors

    The physics of heavy flavours has played a dominant role in high energy physics research ever since the discovery of charm in 1974, followed by the τ lepton in 1975 and bottom in 1977. With the startup of the large experiments at the e+e- colliders LEP and the SLC a new type of detector system has now come into operation which has a major impact on the studies of heavy flavours: the silicon strip vertex detector. The basic design principles of these novel detector systems are outlined and three representative experimental realizations are discussed. The impact of these detectors on the studies of the properties of heavy flavours is just emerging and focuses on the measurement of lifetimes and the tagging of the presence of heavy flavour hadrons in hadronic events. The tools that are being developed for these studies are described as well as details of representative analyses. The potential of these devices and the associated technological developments that were necessary for their application in the colliding beam environment is reflected in a plethora of new proposals to build sophisticated silicon detector systems for a large variety of future high energy physics applications. Two examples will be briefly sketched, a vertex detector for an asymmetric e+e- bottom factory and a large scale tracking system for a multipurpose detector at one of the new large hadron colliders. (orig.)

  14. Flavour Condensates in Brane Models and Dark Energy

    Mavromatos, Nick E; Tarantino, Walter

    2009-01-01

    In the context of a microscopic model of string-inspired foam, in which foamy structures are provided by brany point-like defects (D-particles) in space-time, we discuss flavour mixing as a result of flavour non-preserving interactions of (low-energy) fermionic stringy matter excitations with the defects. Such interactions involve splitting and capture of the matter string state by the defect, and subsequent re-emission. Quantum fluctuations of the D-particles induce a non-trivial space-time background; in some circumstances this could be akin to a cosmological Friedman-Robertson Walker expanding-Universe, with weak (but non-zero) particle production. Furthermore the D-particle medium can induce an MSW type effect. We have argued previously, in the context of bosons, that the so-called flavour vacuum is the appropriate state to be used, at least for low-energy excitations, with energies/momenta up to a dynamically determined cutoff scale. In this work we evaluate the flavour-vacuum expectation value (condensa...

  15. Effects of flavour absorption on foods and their packaging materials

    Willige, van R.W.G.

    2002-01-01

    Keywords: flavour absorption, scalping, packaging, food matrix, lldpe, ldpe, pp, pc, pet, pen,b-lactoglobulin, casein, pectin, cmc, lactose, saccharose, oil, modelling, storage, oxygen permeability, taste perception, sensory quality.Abso

  16. Heavy Flavour Production at the electron-proton collider HERA

    Urban, Klaus

    2009-01-01

    An overview over the recent heavy flavour results of the H1 and ZEUS collaborations is presented. Various techniques to tag the heavy quark, which allow to explore different phase space regions, are employed. Predictions of pertubative QCD are compared to the charm and beauty production data. Charm and beauty fractions of the proton structure function $F_2$ are

  17. Minimal flavour violation and neutrino masses without R-parity

    Arcadi, G.; Di Luzio, L.; Nardecchia, M.

    2012-01-01

    symmetry breaking all the couplings of the superpotential including the R-parity violating ones. If R-parity violation is responsible for neutrino masses, our setup can be seen as an extension of MFV to the lepton sector. We analyze two patterns based on the non-abelian flavour symmetries SU(3)(4) circle...

  18. A taste of dark matter: flavour constraints on pseudoscalar mediators

    M.J. Dolan; F. Kahlhoefer; C. McCabe; K. Schmidt-Hoberg

    2015-01-01

    Dark matter interacting via the exchange of a light pseudoscalar can induce observable signals in indirect detection experiments and experience large self-interactions while evading the strong bounds from direct dark matter searches. The pseudoscalar mediator will however induce flavour-changing int

  19. Formation of Amino Acid Derived Cheese Flavour Compounds

    Smit, B.A.

    2004-01-01

    Lactic acid bacteria (LAB), among them Lactococcus lactis, are often used for the fermentation of milk into various products, such as cheeses. For their growth and maintenance LAB metabolise milk sugar, protein and fat into various low molecular compounds, which sometimes have strong flavour charact

  20. Maximal conserved flavour symmetry in models with complementarity

    Models with complementarity for massless composite fermions are investigated. Through a study of 't Hooft's equations, we find a simple general criterion for the maximal conserved flavour group in terms of a given set of bi-fermion condensates in the Higgs picture. (orig.)

  1. Modeling of laser polishing of parts built up by the milling and additive manufacturing primary processes

    Rosa, Benoit

    2015-01-01

    In order to reach the functional quality imposed by specifications, a mechanical part needs several operations. Thereby, the manufacturing chain is composed by different processes. The primary processes enable to create surfaces, and for aesthetic or tribological functions these surfaces need a finishing operation. Conventional polishing processes hold some drawbacks in terms of quality, productivity, environment and health. In order to overcome these limitations, the laser polishing process ...

  2. Quark-flavour phenomenology of models with extended gauge symmetries

    Gauge invariance is one of the fundamental principles of the Standard Model of particles and interactions, and it is reasonable to believe that it also regulates the physics beyond it. In this thesis we have studied the theory and phenomenology of two New Physics models based on gauge symmetries that are extensions of the Standard Model group. Both of them are particularly interesting because they provide some answers to the question of the origin of flavour, which is still unexplained. Moreover, the flavour sector represents a promising field for the research of indirect signatures of New Physics, since after the first run of LHC we do not have any direct hint of it yet. The first model assumes that flavour is a gauge symmetry of nature, SU(3)3f, spontaneously broken by the vacuum expectation values of new scalar fields; the second model is based on the gauge group SU(3)c x SU(3)L x U(1)X, the simplest non-abelian extension of the Standard Model group. We have traced the complete theoretical building of the models, from the gauge group, passing through the nonanomalous fermion contents and the appropriate symmetry breakings, up to the spectra and the Feynman rules, with a particular attention to the treatment of the flavour structure, of tree-level Flavour Changing Neutral Currents and of new CP-violating phases. In fact, these models present an interesting flavour phenomenology, and for both of them we have analytically calculated the contributions to the ΔF=2 and ΔF=1 down-type transitions, arising from new tree-level and box diagrams. Subsequently, we have performed a comprehensive numerical analysis of the phenomenology of the two models. In both cases we have found very effective the strategy of first to identify the quantities able to provide the strongest constraints to the parameter space, then to systematically scan the allowed regions of the latter in order to obtain indications about the key flavour observables, namely the mixing parameters of the

  3. Study of the presence of some food additives in non alcoholic beverages in the Republic of Macedonia

    Kostik, Vesna

    2014-01-01

    Food additives are used in the modern food industry for maintaining food quality as well as promoting food safety. Additives are used in foods to replace the taste lost in processing, enhance their texture or appearance, prolong the shelf life, and stop food from decaying. They are also used to enhance the flavour, to give an extra taste to the food products and to make foods more appealing. The use of food additives in foodstuffs is regulated by European legislation and only authorised ad...

  4. Solvent-Free Synthesis of Flavour Esters through Immobilized Lipase Mediated Transesterification

    Vijay Kumar Garlapati

    2013-01-01

    Full Text Available The synthesis of methyl butyrate and octyl acetate through immobilized Rhizopus oryzae NRRL 3562 lipase mediated transesterification was studied under solvent-free conditions. The effect of different transesterification variables, namely, molarity of alcohol, reaction time, temperature, agitation, addition of water, and enzyme amount on molar conversion (% was investigated. A maximum molar conversion of 70.42% and 92.35% was obtained in a reaction time of 14 and 12 h with the transesterification variables of 0.6 M methanol in vinyl butyrate and 2 M octanol in vinyl acetate using 80 U and 60 U immobilized lipase with the agitation speed of 200 rpm and 0.2% water addition at 32°C and 36°C for methyl butyrate and octyl acetate, respectively. The immobilized enzyme has retained good relative activity (more than 95% up to five and six recycles for methyl butyrate and octyl acetate, respectively. Hence, the present investigation makes a great impingement in natural flavour industry by introducing products synthesized under solvent-free conditions to the flavour market.

  5. Free and attached cells of Bacillus subtilis as starters for production of a soup flavouring (“ogiri egusi”)

    Peter-Ikechukwu, A. I.; Ahaotu, I.; Owuamanam, C. I.; Ogueke, C. C.

    2013-01-01

    Aims: This Bacillus subtilis has been identified to be the main fermenting bacterium during indigenous production of “ogiri egusi”; a traditional soup flavouring rich in protein. Evaluation of the use of starter and broth cultures of this bacterium in the production of ‘ogiri egusi’ was therefore undertaken with the view to improve the fermentation process and quality of product. Methodology and Results: Cowpea granules in association with Bacillus subtilis cells were developed as starter cul...

  6. Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

    Meinert, Lene; Tikk, Kaja; Tikk, Meelis; Brockhoff, Per B.; Bredie, Wender L. P.; Bjergegaard, Charlotte; Aaslyng, Margit D.

    2009-01-01

    Flavour development and overall eating quality of pan-fried pork chops of longissimus dorsi from eight different raw meat qualities aged for 4 and IS days were assessed by a trained sensory panel. The raw meat qualities were obtained through combinations of strategic feeding/fasting (control vs...

  7. Benchmarking metal powder bed Additive Manufacturing processes (SLM and EBM) to build flat overhanging geometries without supports

    Mumtaz, K.A.; Hopkinson, N; Stapleton, D.; I. Todd; Derguti, F.; Vora, P.

    2012-01-01

    Metal powder Additive Manufacturing (AM) allows complex parts to be build from commercial materials. Several industries such as automotive, aerospace and medical have interests in using these technologies. However in metal powder AM, supports/ anchors are required to be melted in place to avoid process failure due to upward warping of flat overhanging geometries. This leads to additional melting of materials, processing time and thus increasing costs of parts build. A series of experiments we...

  8. Axial coupling constant of the nucleon for two flavours of dynamical quarks in finite and infinite volume

    We present data for the axial coupling constant gA of the nucleon obtained in lattice QCD with two degenerate flavours of dynamical non-perturbatively improved Wilson quarks. The renormalisation is also performed non-perturbatively. For the analysis we give a chiral extrapolation formula for gA based on the small scale expansion scheme of chiral effective field theory for two degenerate quark flavours. Applying this formalism in a finite volume we derive a formula that allows us to extrapolate our data simultaneously to the infinite volume and to the chiral limit. Using the additional lattice data in finite volume we are able to determine the axial coupling of the nucleon in the chiral limit without imposing the known value at the physical point. (Orig.)

  9. Preliminary evaluation of feeder and lint slide moisture addition on ginning, fiber quality, and textile processing of western cotton

    The objective of this study was to evaluate the effects of moisture addition at the gin stand feeder conditioning hopper and/or the battery condenser slide on gin performance and Western cotton fiber quality and textile processing. The test treatments included no moisture addition, feeder hopper hum...

  10. Processing and characterization of glass reinforced biogenic hydroxyapatite composites with ferromagnetic additives

    Nataliya Pinchuk

    2008-06-01

    Full Text Available Biogenic hydroxyapatite-glass composites, with addition of up to 2 wt.% of Fe or Fe3O4, were fabricated from biogenic hydroxyapatite powder and four types of reinforcing glasses by sintering under different conditions. It has been established that the relative density, mechanical and magnetic properties of the prepared composites depend on the composition and sintering conditions. The composites with 1 wt.% Fe or Fe3O4 sintered at 500°С in vacuum have a magnetic susceptibility of 2–3·10-3 cm3/g. This parameter decreases to 0.858·10-3 cm3/g for the specimens with 1 wt.% additives sintered at 800°С in vacuum and to 0.27–1.3·10-3cm3/g for the specimens with 2 wt.% additives sintered at 500°С under the usual atmospheric conditions. The magnetic susceptibility for the specimens with 2 wt.% additives sintered at 780°С under the same atmospheric conditions decreases to 0.24–1.25·10-6 cm3/g. These ferromagnetic additives influence the degradation rate in vitro within the first 40 min of the composite soaking. Short-term treatment of specimens by the magnetic field leads to an increase in the initial degradation rate, but insignificantly influences it within more prolonged soaking.

  11. Assessment of dietary intake of flavouring substances within the procedure for their safety evaluation: advantages and limitations of estimates obtained by means of a per capita method.

    Arcella, D; Leclercq, C

    2005-01-01

    The procedure for the safety evaluation of flavourings adopted by the European Commission in order to establish a positive list of these substances is a stepwise approach which was developed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and amended by the Scientific Committee on Food. Within this procedure, a per capita amount based on industrial poundage data of flavourings, is calculated to estimate the dietary intake by means of the maximised survey-derived daily intake (MSDI) method. This paper reviews the MSDI method in order to check if it can provide conservative intake estimates as needed at the first steps of a stepwise procedure. Scientific papers and opinions dealing with the MSDI method were reviewed. Concentration levels reported by the industry were compared with estimates obtained with the MSDI method. It appeared that, in some cases, these estimates could be orders of magnitude (up to 5) lower than those calculated considering concentration levels provided by the industry and regular consumption of flavoured foods and beverages. A critical review of two studies which had been used to support the statement that MSDI is a conservative method for assessing exposure to flavourings among high consumers was performed. Special attention was given to the factors that affect exposure at high percentiles, such as brand loyalty and portion sizes. It is concluded that these studies may not be suitable to validate the MSDI method used to assess intakes of flavours by European consumers due to shortcomings in the assumptions made and in the data used. Exposure assessment is an essential component of risk assessment. The present paper suggests that the MSDI method is not sufficiently conservative. There is therefore a clear need for either using an alternative method to estimate exposure to flavourings in the procedure or for limiting intakes to the levels at which the safety was assessed. PMID:15582202

  12. Heavy flavour production and heavy flavour mixing at the CERN proton-antiproton collider

    In this thesis some results of the proton-antiproton-collision experiment UA1 with the CERN Super Proton-Antiproton Synchrotron are presented and interpreted. Ch. 1 contians a general introduction to the physics motivations behind the proton-antiproton-collider project, a brief description of the CERN facilities and a summary of collider and UA1 physics achievements. Furthermore the concept of studying heavy flavours via their weak decays into muons is introduced. Ch. 2 gives a brief overview of the UA1 experimental set-up, while those parts of the detector that are relevant for the analysis, presented in this thesis, is discussed in some more detail. Ch. 3 contains a short introduction to, and motivation for the use of Monte Carlo techniques in event simulations, while Ch. 4 describes the framework of the recently developed 'EUROJET' event generator. In Ch. 5 a treatment is given of the theoretical background and concepts like 'quark-mixing' and 'CP-violation' are explained, also other useful definitions and formulae are introduced on which the later analysis of the same-sign to opposite-sign dimuon ratio is built. Data collection and event reconstruction is the subject of Ch. 6, while a detailed comparison between the theoretical models and experimentally obtained distributions is given in Ch. 7. Finally, in Ch. 8 some concluding remarks are made. 182 refs.; 81 figs.; 9 tabs

  13. Decays of Z Boson into Pseudoscalar Meson Pair of Different Flavours

    Chia, Swee-Ping

    2013-01-01

    We analyse the process Z-zero to M1 M2, where M1 and M2 are pseudoscalar mesons with quark contents of q1 q-bar and q-bar q2 respectively. At the quark level, the process-zero to q1 q2-bar, where q1 and q2 are quarks of different flavours, receives contribution only from the Z-penguin. In order to fold the quark-level process to the hadronic process, we make the fundamental assumption that the vertex of type M q q-bar can be approximated by an effective constant gamma 5 coupling. With this assumption, estimates are obtained for the cross-sections for the following processes: Z-zero to K-minus pi-plus, Z-zero to B-minus K-plus.

  14. Femtosecond Laser Post-Processing of Metal Parts Produced by Laser Additive Manufacturing

    Mingareev Ilya; Bonhoff Tobias; El-Sherif Ashraf F.; Richardson Martin

    2013-01-01

    High-repetition rate femtosecond laser radiation was utilized to improve surface quality of metal parts manufactured by laser additive techniques. This novel approach can be used to postprocess parts made of heat-sensitive materials, and to attain the designed net shape with micrometer precision.

  15. IMPLEMENTING AN ISO 9001 MANAGEMENT SYSTEM IN PROCESSES OF ADDITIVE MANUFACTURING FOR MEDICAL USE

    Ketinlly Yasmyne Nascimento Martins; Kléber Cavalcanti Nóbrega; Nadja Mª da Silva Oliveira Brito; Rodolfo Ramos Castelo Branco; Jorge Vicente Lopes da Silva

    2015-01-01

    Based on a case study, this paper presents a methodology to adopt ISO 9001 standards for organizations which make use of additive manufacturing to build products for medical use. Starting with a conceptual model, guidelines were identified to guide planning and operation of the management system, as well as its maintenance and improvement.

  16. Femtosecond Laser Post-Processing of Metal Parts Produced by Laser Additive Manufacturing

    Mingareev Ilya

    2013-11-01

    Full Text Available High-repetition rate femtosecond laser radiation was utilized to improve surface quality of metal parts manufactured by laser additive techniques. This novel approach can be used to postprocess parts made of heat-sensitive materials, and to attain the designed net shape with micrometer precision.

  17. IMPLEMENTING AN ISO 9001 MANAGEMENT SYSTEM IN PROCESSES OF ADDITIVE MANUFACTURING FOR MEDICAL USE

    Ketinlly Yasmyne Nascimento Martins

    2015-12-01

    Full Text Available Based on a case study, this paper presents a methodology to adopt ISO 9001 standards for organizations which make use of additive manufacturing to build products for medical use. Starting with a conceptual model, guidelines were identified to guide planning and operation of the management system, as well as its maintenance and improvement.

  18. Changes in process of water releasing from the polymer globules in presence of additives

    Starovoytova, Larisa; Šťastná, J.

    Ireland : University College Dublin, 2012. s. 205. [EUROMAR 2012. Magnetic Resonance Conference. 01.07.2012-05.07.2012, Dublin] R&D Projects: GA ČR GAP205/11/1657 Institutional research plan: CEZ:AV0Z40500505 Institutional support: RVO:61389013 Keywords : LCST * additives * NMR Subject RIV: CF - Physical ; Theoretical Chemistry

  19. The addition of silicon carbide to surrogate nuclear fuel kernels made by the internal gelation process

    The US Department of Energy plans to use the internal gelation process to make tristructural isotropic (TRISO)-coated transuranic (TRU) fuel particles. The focus of this work is to develop TRU fuel kernels with high crush strengths, good ellipticity, and adequately dispersed silicon carbide (SiC). The submicron SiC particles in the TRU kernels are to serve as getters for excess oxygen and to potentially sequester palladium, rhodium, and ruthenium, which could damage the coatings during irradiation. Zirconium oxide microspheres stabilized with yttrium were used as surrogates because zirconium and TRU microspheres from the internal gelation process are amorphous and encounter similar processing problems. The hardness of SiC required modifications to the experimental system that was used to make uranium carbide kernels. Suitable processing conditions and equipment changes were identified so that the SiC could be homogeneously dispersed in gel spheres for subsequent calcination into strong spherical kernels.

  20. Impact of flavouring substances on the aggregation behaviour of dissolved barley β-glucans in a model beer.

    Kupetz, M; Sacher, B; Becker, T

    2016-06-01

    Structural polymers such as cereal β-glucan may cause various processing problems in beverage industry depending on concentration, molar size distribution and agglomeration behaviour. In this context, influences of the beer volatiles dodecanoic acid, octyl butanoate, ethyl decanoate and decyl acetate on molar mass and radii of barley β-glucan were investigated in ethanolic (4% w/w) model solution. After addition of 100mg/l ethyl decanoate and decyl acetate to the β-glucan solution, a wider-ranging molar mass distribution could be observed by means of asymmetric field-flow-fractionation. Due to agglomeration, average molar mass of β-glucan standard (MW=6.8×10(6)g/mol) increased by 2×10(6)g/mol (P<0.05) in solution containing decyl acetate. Furthermore, a significant growth (P<0.05) from 86 to 102 nm in gyration radius was measured. The obtained results elucidate the importance of fatty acid derived flavouring substance composition in beer regarding the aggregation behaviour of β-glucan. PMID:27083361

  1. Thermo-mechanical analysis of Wire and Arc Additive Layer Manufacturing process on large multi-layer parts

    Ding, J.; Colegrove, Paul A.; Mehnen, Jorn; Ganguly, Supriyo; Sequeira Almeida, P. M.; Wang, F.; Williams, Stewart W.

    2011-01-01

    Wire and Arc Additive Layer Manufacturing (WAALM) is gaining increasing popularity as the process allows the production of large custom-made metal workpieces with high deposition rates. The high power input of the welding process, causes significant residual stress and distortion of the workpiece. This paper describes the thermo-mechanical behaviour of the multi-layer wall structure made by the WAALM process. A 3D thermo-elastic–plastic transient model and a model based on a...

  2. From lab to industrial: PZT nanoparticles synthesis and process control for application in additive manufacturing

    Huang, Hsien-Lin

    Lead Zirconate Titanate (PZT) nanoparticles hold many promising current and future applications, such as PZT ink for 3-D printing or seeds for PZT thick films. One common method is hydrothermal growth, in which temperature, duration time, or mineralizer concentrations are optimized to produce PZT nanoparticles with desired morphology, controlled size and size distribution. A modified hydrothermal process is used to fabricate PZT nanoparticles. The novelty is to employ a high ramping rate (e.g., 20 deg C/min) to generate abrupt supersaturation so as to promote burst nucleation of PZT nanoparticles as well as a fast cooling rate (e.g., 5 deg C/min) with a controlled termination of crystal growth. As a result, PZT nanoparticles with a size distribution ranging from 200 nm to 800 nm are obtained with cubic morphology and good crystallinity. The identification of nanoparticles is confirmed through use of X-ray diffractometer (XRD). XRD patterns are used to compare sample variations in their microstructures such as lattice parameter. A cubic morphology and particle size are also examined via SEM images. The hydrothermal process is further modified with excess lead (from 20% wt. to 80% wt.) to significantly reduce amorphous phase and agglomeration of the PZT nanoparticles. With a modified process, the particle size still remains within the 200 nm to 800 nm. Also, the crystal structures (microstructure) of the samples show little variations. Finally, a semi-continuous hydrothermal manufacturing process was developed to substantially reduce the fabrication time and maintained the same high quality as the nanoparticles prepared in an earlier stage. In this semi-continuous process, a furnace is maintained at the process temperature (200 deg C), whereas autoclaves containing PZT sol are placed in and out of the furnace to control the ramp-up and cooling rates. This setup eliminates an extremely time-consuming step of cooling down the furnace, thus saving tremendous amount of

  3. Novel additives in radiation polymerisation processes. Significance of molecular weight data in their application to grafting, curing and composite formation

    The role of additives in accelerating rates of reaction has been investigated in the following related radiation polymerisation processes, i.e simple homopolymerisation, grafting, WPC formation and curing. Additives used include mineral acid, polyfunctional monomers, urea and thermal and photochemical initiators. Molecular weight analysis carried out on the polymers formed in the presence of the additives indicate that both chemical and physical processes are involved in the mechanism of the polymerisation reaction. Chemical processes (free radicals) lead to an enhancement in initial rate of polymerisation whilst the physical parameter involves partitioning of reagents during reaction. Both chemical and physical processes are shown to act in concert to influence both polymer yield and properties

  4. Mechanical Properties of Additive Manufactured Ti-6Al-4V Using Wire and Powder Based Processes

    Since 1986 several techniques of building up geometries layer by layer have been developed and successfully commercialized under numerous trade names. Today, not only prototypes are realized by these techniques, but serial production parts are envisaged. To achieve this progress, the development activities have to focus on the reliability and output material quality. Particularly for aerospace applications, the material quality is an all-dominant factor. In this paper, an electron beam based powder-bed process and a laser based wire-feed process are investigated. Microstructure, chemical composition, static tensile and high cycle fatigue properties of Ti-6Al-4V samples are presented and evaluated from an aerospace application point of view. The static tensile properties resulting from both processes are mostly comparable to properties of cast or wrought material depending on post heat treatment and test direction. Fatigue limits of all samples are similar to those of wrought material. The impurity levels of oxygen, nitrogen, carbon and hydrogen are below the maximum level of plate material (AMS 4911L). The wire-feed process leads to a material with fewer impurities than the powder-bed process.

  5. Influence of tin additions on the precipitation processes in a Cu-Ni-Zn alloys

    The influence of 1.1 wt% tin additions on the precipitation hardening of Cu-11 wt% Ni-20 wt% Zn alloy was studied by Differential Scanning Calorimetry (DSC), microhardeness measurements and High Resolution Transmission Electron Microscopy (HRTEM). The calorimetric curves, in the range of temperatures analyzed, show the presence of two exothermic reactions in the ternary alloy, associated to the short-range-order development assisted by migration of excess vacancies. On the other hand, one exothermic and one endothermic reaction are observed in the quaternary alloy, associated to the formation and dissolution of Cu2NiZn precipitates, respectively. It has been show that an addition of 1.1% tin plays an important role in the formation of Cu2NiZn precipitates, responsible for the precipitation hardening of the ternary alloy. (Author)

  6. Effect of Additive on Sulfur-fixation Process of Sulfur-fixation Agent

    XIE Jun-lin; QIU Jian-rong; ZHAO Gai-ju; LOU Jin-ping; HAN Chun-hua

    2003-01-01

    The crystallization behavior of desulfurization product is directly related to its high-temperatureresistant ability. Effects of the additive on the sulfur-fixation efficiency of the Ba-sulfur-fixation agent and also on the crystallization behavior of the sulfur-fixation product were studied when CaCO3 and BaCO3 were used as the desulfurization agent and MgO and SrCO3 used as the assistant sulfur-fixation agent. The result shows that increase of sulfur-fixation capability for the additive is not owe to their directly react to form sulfate or interact with CaCO3 and BaCO3 to form composite mineral heat-resistant in high temperature, but owe to their activation to sulfur-fixation reaction of the sulfur-fixation agent.

  7. How Additive Manufacturing can Support the Assembly System Design Process

    Johansson, Matilda; Sandberg, Robin

    2016-01-01

    In product manufacturing, assembly approximately represents 50% of the total work hours. Therefore, an efficient and fast assembly system is crucial to get competitive advantages at the global market and have the right product quality. Today, the verification of the assembly system is mostly done by utilizing software based simulation tools even though limitations have been identified. The purpose of this thesis is to identify when the use of additive manufacturing technology could be used in...

  8. Additive effects of aging and HIV infection on category verbal fluency : an analysis of component processes

    Iudicello, Jennifer E.

    2011-01-01

    Advances in the management of HIV infection have resulted in a growing population of older adults living with HIV. Both aging and HIV infection have been independently associated with central nervous system changes and corresponding declines in neurocognitive functioning. Poorer semantic verbal fluency output is also common in both HIV infection and healthy older adults, although, the possible additive effects of these risk factors are unknown. The present study aimed to examine the combined ...

  9. Interatomic interaction of additive elements and their influence on the processes in the double metal solutions

    Рябікіна, Марина Анатоліівна; Мірошниченко, Вікторія Ігорівна; Ткаченко, Костянтин Ігорович; Ткаченко, Ніна Валеріївна

    2016-01-01

    Modern industry uses a lot of elements as additives to improve the service characteristics of metal products that are to be used for various purposes. These elements can be divided into two groups: the first group includes the elements interacting with iron and improving its characteristics (alloying elements), and the second group includes the elements, that modify the characteristics of the structure and properties in an undesirable direction. These are trace elements: S, P, O, As, and othe...

  10. External Carbon Source Addition as a Means to Control an Activated Sludge Nutrient Removal Process

    Isaacs, Steven Howard; Henze, Mogens; Søeberg, Henrik; Kymmel, Mogens

    1994-01-01

    denitrification momentarily occurs. This approach serves to increase the denitrification rate on demand, thereby allowing the accumulation of nitrate and nitrite during periods of peak nitrogen loading to be reduced or avoided. A pilot plant demonstration of the control strategy using acetate as COD source is...... provided, showing a marked improvement in effluent water quality as compared to the uncontrolled case. An examination of the resulting denitrification rates illustrates the direct proportionality between these rates and the rate of COD addition....

  11. Denitrification potential enhancement by addition of external carbon sources in a pre-denitrification process

    PENG Yong-zhen; MA Yong; WANG Shu-ying

    2007-01-01

    The aim of this study is to investigate the denitrification potential enhancement by addition of external carbon sources and to estimate the denitrification potential for the predenitrification system using nitrate utilization rate(NUR)batch tests.It is shown that the denitrification potential Can be substantially increased with the addition of three external carbon sources,i.e.methanol,ethanol,and acetate.and the denitrification rates of ethanol,acetate,and methanol reached up to 9.6,12,and 3.2 mgN/(gVSS·h),respectively,while mat of starch wastewater was only 0.74 mgN/(gVSS·h).By comparison,ethanol was found to be the best extemal carbon source.NUR batch tests with starch wastewater and waste ethanol were carried out.The denitrification potential increased from 5.6 to 16.5 mg NO.-N/L owing to waste ethanol addition.By means of NUR tests,the wastewater characteristics and kinetic parameters can be estimated.which are used to determine the denitrification potential of wastewater,to calculate the denitrification potential of the plant and to predict the nitrate effluent quality,as well as provide information for developing carbon dosage conlxol strategy.

  12. Sulfomethylated lignosulfonates as additives in oil recovery processes involving chemical recovery agents

    Kalfoglou, G.

    1979-10-30

    A process for producing petroleum from subterranean formations is disclosed wherein production from the formation is obtained by driving a fluid from an injection well to a production well. The process involves injecting via the injection well into the formation an aqueous solution of sulfomethylated lignosulfonate salt as a sacrificial agent to inhibit the deposition of surfactant and/or polymer on the reservoir matrix. The process may best be carried out by injecting the sulfomethylated lignosulfonates into the formation through the injection well mixed with either a polymer, a surfactant solution and/or a micellar dispersion. This mixture would then be followed by a drive fluid such as water to push the chemicals to the production well.

  13. Sulfomethylated lignosulfonates as additives in oil recovery processes involving chemical recovery agents

    Kalfoglou, G.

    1981-05-26

    A process for producing petroleum from subterranean formations is disclosed wherein production from the formation is obtained by driving a fluid from an injection well to a production well. The process involves injecting via the injection well into the formation an aqueous solution of sulfomethylated lignosulfonate salt as a sacrificial agent to inhibit the deposition of surfactant and/or polymer on the reservoir matrix. The process may best be carried out by injecting the sulfomethylated lignosulfonates into the formation through the injection well mixed with either a polymer, a surfactant solution and/or a micellar dispersion. This mixture would then be followed by a drive fluid such as water to push the chemicals to the production well.

  14. External Carbon Source Addition as a Means to Control an Activated Sludge Nutrient Removal Process

    Isaacs, Steven Howard; Henze, Mogens; Søeberg, Henrik; Kymmel, Mogens

    1994-01-01

    In alternating type activated sludge nutrient removal processes, the denitrification rate can be limited by the availability of readily-degradable carbon substrate. A control strategy is proposed by which an easily metabolizable COD source is added directly to that point in the process at which...... denitrification momentarily occurs. This approach serves to increase the denitrification rate on demand, thereby allowing the accumulation of nitrate and nitrite during periods of peak nitrogen loading to be reduced or avoided. A pilot plant demonstration of the control strategy using acetate as COD source is...

  15. Effects of Alkali Concentration and Conching Temperature on Flavour, Hardness and Colour of Chocolate

    Misnawi Jati

    2006-05-01

    Full Text Available Alkalization is an addition of alkali into cocoa mass to improve product quality in terms of flavour and colour appearance. Sodium bicarbonate and potassium bicarbonate are usual to be added into cocoa cotyledon prior to roasting. A study has been carried out to evaluate the effects of alkalization proceeded upon conching on chocolate sensory properties, hardness and colour. Re sponse Surface Methodology design at alkali concentrations of 1—15 g kg -1 and conching temperature of 40—80 oC have been used in the study. Parameters evaluated were sensory properties, particle size, hardness and colour. Results of the study showed that alkali concentration significantly influenced aroma, overall preference, particle size and hardness; meanwhile, conching temperature showed significant influence on aroma, taste, appearance, overall preference and texture of chocolate. Alkali concentration and conching temperature showed interactively influence on aroma and overall preference. A good quality of chocolate could be found at the alkali concentration of 8—15 g kg -1 and conching temperature of 74—80 oC. Key words: cocoa bean, chocolate, flavour, conching, alkalization, colour, particle size, texture.

  16. Flavour-changing Higgs decays into bottom and strange quarks in supersymmetry

    Barenboim, G; Lee, J S; López-Ibáñez, M L; Vives, O

    2015-01-01

    In this work, we explore the flavour changing decays $H_i \\to b s$ in a general supersymmetric scenario. In these models, the flavour changing decays arise at loop-level but, originating from a dimension-four operator, do not decouple and may provide a first sign of new physics for heavy masses beyond collider reach. In the framework of the minimal supersymmetric extension of the Standard Model (MSSM), we find that the largest branching ratio of the lightest Higgs ($H_1$) is ${\\cal O}(10^{-6})$ after imposing present experimental constraints. While heavy Higgs states may still present branching ratios ${\\cal O}(10^{-3})$. In a more general supersymmetric scenario, where additional Higgs states may modify the Higgs mixings, the branching ratio BR($H_1 \\to b s$) can reach values ${\\cal O}(10^{-4})$ , while heavy Higgses still remain at ${\\cal O}(10^{-3})$. Although these values are clearly out of reach for the LHC, a full study in a linear collider environment could be worth.

  17. Effect of two-stage coagulant addition on coagulation-ultrafiltration process for treatment of humic-rich water.

    Liu, Ting; Chen, Zhong-lin; Yu, Wen-zheng; Shen, Ji-min; Gregory, John

    2011-08-01

    A novel two-stage coagulant addition strategy applied in a coagulation-ultrafiltration (UF) process for treatment of humic-rich water at neutral pH was investigated in this study. When aluminum sulfate (alum) doses were set at a ratio of 3:1 added during rapid mix stage and half way through flocculation stage, the integrated process of two-stage alum addition achieved almost the same organic matter removal as that of conventional one-stage alum addition at the same overall dose. Whereas membrane fouling could be effectively mitigated by the two-stage addition exhibited by trans-membrane pressure (TMP) developments. The TMP developments were found to be primarily attributed to external fouling on membrane surface, which was closely associated with floc characteristics. The results of jar tests indicated that the average size of flocs formed in two-stage addition mode roughly reached one half larger than that in one-stage addition mode, which implied a beneficial effect on membrane fouling reduction. Moreover, the flocs with more irregular structure and lower effective density resulted from the two-stage alum addition, which caused higher porosity of cake layer formed by such flocs on membrane surface. Microscopic observations of membrane surface demonstrated that internal fouling in membrane pores could be also remarkably limited by two-stage alum addition. It is likely that the freshly formed hydroxide precipitates were distinct in surface characteristics from the aged precipitates due to formation of more active groups or adsorption of more labile aluminum species. Consequently, the flocs could further connect and aggregate to contribute to preferable properties for filtration performance of the coagulation-UF process. As a simple and efficient approach, two-stage coagulant addition strategy could have great practical significance in coagulation-membrane processes. PMID:21704354

  18. New physics searches with heavy flavour with the ATLAS experiment

    Flavour changing neutral currents and precision measurements of CP violation are investigated by the ATLAS experiment at the Large Hadron Collider at CERN as probes to physics beyond the Standard Model. This paper presents recent update of flavour tagged time- dependent analysis of Bs → J/ψ φ, angular analysis of Bd → K*μ+μ− and a search for the rare decay B0s → μ+μ− with measurement of upper limit on its branching fraction. All analyses use 4.9 fb−1 of integrated luminosity collected in 2011 at centre-of-mass energy of 7 TeV and the results are in agreement with Standard Model predictions

  19. Matter inflation with A4 flavour symmetry breaking

    We discuss model building in tribrid inflation, which is a framework for realising inflation in the matter sector of supersymmetric particle physics models. The inflaton is a D-flat combination of matter fields, and inflation ends by a phase transition in which some Higgs field obtains a vacuum expectation value. We first describe the general procedure for implementing tribrid inflation in realistic models of particle physics that can be applied to a wide variety of BSM particle physics models around the GUT scale. We then demonstrate how the procedure works for an explicit lepton flavour model based on an A4 family symmetry. The model is both predictive and phenomenologically viable, and illustrates how tribrid inflation connects cosmological and particle physics parameters. In particular, it predicts a relation between the neutrino Yukawa coupling and the running of the spectral index αs. We also show how topological defects from the flavour symmetry breaking can be avoided automatically

  20. Heavy Flavour Cascade Production in a Beam Dump

    2015-01-01

    SHiP will use a 400~GeV/c proton beam impinging on a several interaction length long Molybdenum target. Heavy flavour hadrons produced in the dump can decay semi-leptonically, which can produce both the Heavy Neutral Leptons as signal, but also potential background from muons and neutrinos. The absolute rate of heavy flavour production is taken from measurements. Pythia is used to predict the phase space distribution of the charm and beauty hadrons which are produced both in the primary interaction of the 400~GeV/c proton and in interactions of the secondaries produced in the cascade. The full cascade production of both HNL and background is compared to that reported in the SHiP Technical Proposal, where only the primary $pN$ interactions were taken into account.

  1. Light third-generation squarks from flavour gauge messengers

    We study models of gauge-mediated supersymmetry breaking with a gauged horizontal SU(3)F symmetry acting on the quark superfields. If SU(3)F is broken non-supersymmetrically by F-term vacuum expectation values, the massive gauge bosons and gauginos become messengers for SUSY breaking mediation. These gauge messenger fields induce a flavour-dependent, negative contribution to the soft masses of the squarks at one loop. In combination with the soft terms from standard gauge mediation, one obtains large and degenerate first- and second-generation squark masses, while the stops and sbottoms are light. We discuss the implications of this mechanism for the superparticle spectrum and for flavour precision observables. We also provide an explicit realization in a model with simultaneous SUSY and SU(3)F breaking

  2. Lepton Flavour Violating Higgs Decays in the (SUSY) Inverse Seesaw

    Arganda, E; Marcano, X; Weiland, C

    2016-01-01

    The observation of charged lepton flavour violation would be a smoking gun for new physics and could help in pinpointing the mechanism at the origin of neutrino masses and mixing. We present here our recent studies of lepton flavour violating Higgs decays in the inverse seesaw and its supersymmetric embedding, two examples of low-scale seesaw mechanisms. We predict branching ratios as large as $10^{-5}$ for the decays $h\\rightarrow \\tau \\mu$ and $h \\rightarrow \\tau e$ in the inverse seesaw, which can be probed in future colliders. Supersymmetric contributions can enhance the branching ratio of $h\\rightarrow \\tau \\mu$ up to $1\\%$, making it large enough to explain the small excess observed by ATLAS and CMS.

  3. $B$ flavour tagging using charm decays at the LHCb experiment

    Aaij, Roel; Adinolfi, Marco; Affolder, Anthony; Ajaltouni, Ziad; Akar, Simon; Albrecht, Johannes; Alessio, Federico; Alexander, Michael; Ali, Suvayu; Alkhazov, Georgy; Alvarez Cartelle, Paula; Alves Jr, Antonio Augusto; Amato, Sandra; Amerio, Silvia; Amhis, Yasmine; An, Liupan; Anderlini, Lucio; Anderson, Jonathan; Andreassi, Guido; Andreotti, Mirco; Andrews, Jason; Appleby, Robert; Aquines Gutierrez, Osvaldo; Archilli, Flavio; d'Argent, Philippe; Artamonov, Alexander; Artuso, Marina; Aslanides, Elie; Auriemma, Giulio; Baalouch, Marouen; Bachmann, Sebastian; Back, John; Badalov, Alexey; Baesso, Clarissa; Baldini, Wander; Barlow, Roger; Barschel, Colin; Barsuk, Sergey; Barter, William; Batozskaya, Varvara; Battista, Vincenzo; Bay, Aurelio; Beaucourt, Leo; Beddow, John; Bedeschi, Franco; Bediaga, Ignacio; Bel, Lennaert; Bellee, Violaine; Belloli, Nicoletta; Belyaev, Ivan; Ben-Haim, Eli; Bencivenni, Giovanni; Benson, Sean; Benton, Jack; Berezhnoy, Alexander; Bernet, Roland; Bertolin, Alessandro; Bettler, Marc-Olivier; van Beuzekom, Martinus; Bien, Alexander; Bifani, Simone; Billoir, Pierre; Bird, Thomas; Birnkraut, Alex; Bizzeti, Andrea; Blake, Thomas; Blanc, Frédéric; Blouw, Johan; Blusk, Steven; Bocci, Valerio; Bondar, Alexander; Bondar, Nikolay; Bonivento, Walter; Borghi, Silvia; Borsato, Martino; Bowcock, Themistocles; Bowen, Espen Eie; Bozzi, Concezio; Braun, Svende; Britsch, Markward; Britton, Thomas; Brodzicka, Jolanta; Brook, Nicholas; Buchanan, Emma; Bursche, Albert; Buytaert, Jan; Cadeddu, Sandro; Calabrese, Roberto; Calvi, Marta; Calvo Gomez, Miriam; Campana, Pierluigi; Campora Perez, Daniel; Capriotti, Lorenzo; Carbone, Angelo; Carboni, Giovanni; Cardinale, Roberta; Cardini, Alessandro; Carniti, Paolo; Carson, Laurence; Carvalho Akiba, Kazuyoshi; Casse, Gianluigi; Cassina, Lorenzo; Castillo Garcia, Lucia; Cattaneo, Marco; Cauet, Christophe; Cavallero, Giovanni; Cenci, Riccardo; Charles, Matthew; Charpentier, Philippe; Chefdeville, Maximilien; Chen, Shanzhen; Cheung, Shu-Faye; Chiapolini, Nicola; Chrzaszcz, Marcin; Cid Vidal, Xabier; Ciezarek, Gregory; Clarke, Peter; Clemencic, Marco; Cliff, Harry; Closier, Joel; Coco, Victor; Cogan, Julien; Cogneras, Eric; Cogoni, Violetta; Cojocariu, Lucian; Collazuol, Gianmaria; Collins, Paula; Comerma-Montells, Albert; Contu, Andrea; Cook, Andrew; Coombes, Matthew; Coquereau, Samuel; Corti, Gloria; Corvo, Marco; Couturier, Benjamin; Cowan, Greig; Craik, Daniel Charles; Crocombe, Andrew; Cruz Torres, Melissa Maria; Cunliffe, Samuel; Currie, Robert; D'Ambrosio, Carmelo; Dall'Occo, Elena; Dalseno, Jeremy; David, Pieter; Davis, Adam; De Bruyn, Kristof; De Capua, Stefano; De Cian, Michel; De Miranda, Jussara; De Paula, Leandro; De Simone, Patrizia; Dean, Cameron Thomas; Decamp, Daniel; Deckenhoff, Mirko; Del Buono, Luigi; Déléage, Nicolas; Demmer, Moritz; Derkach, Denis; Deschamps, Olivier; Dettori, Francesco; Dey, Biplab; Di Canto, Angelo; Di Ruscio, Francesco; Dijkstra, Hans; Donleavy, Stephanie; Dordei, Francesca; Dorigo, Mirco; Dosil Suárez, Alvaro; Dossett, David; Dovbnya, Anatoliy; Dreimanis, Karlis; Dufour, Laurent; Dujany, Giulio; Dupertuis, Frederic; Durante, Paolo; Dzhelyadin, Rustem; Dziurda, Agnieszka; Dzyuba, Alexey; Easo, Sajan; Egede, Ulrik; Egorychev, Victor; Eidelman, Semen; Eisenhardt, Stephan; Eitschberger, Ulrich; Ekelhof, Robert; Eklund, Lars; El Rifai, Ibrahim; Elsasser, Christian; Ely, Scott; Esen, Sevda; Evans, Hannah Mary; Evans, Timothy; Falabella, Antonio; Färber, Christian; Farinelli, Chiara; Farley, Nathanael; Farry, Stephen; Fay, Robert; Ferguson, Dianne; Fernandez Albor, Victor; Ferrari, Fabio; Ferreira Rodrigues, Fernando; Ferro-Luzzi, Massimiliano; Filippov, Sergey; Fiore, Marco; Fiorini, Massimiliano; Firlej, Miroslaw; Fitzpatrick, Conor; Fiutowski, Tomasz; Fohl, Klaus; Fol, Philip; Fontana, Marianna; Fontanelli, Flavio; Forty, Roger; Francisco, Oscar; Frank, Markus; Frei, Christoph; Frosini, Maddalena; Fu, Jinlin; Furfaro, Emiliano; Gallas Torreira, Abraham; Galli, Domenico; Gallorini, Stefano; Gambetta, Silvia; Gandelman, Miriam; Gandini, Paolo; Gao, Yuanning; García Pardiñas, Julián; Garra Tico, Jordi; Garrido, Lluis; Gascon, David; Gaspar, Clara; Gauld, Rhorry; Gavardi, Laura; Gazzoni, Giulio; Gerick, David; Gersabeck, Evelina; Gersabeck, Marco; Gershon, Timothy; Ghez, Philippe; Gianelle, Alessio; Gianì, Sebastiana; Gibson, Valerie; Girard, Olivier Göran; Giubega, Lavinia-Helena; Gligorov, Vladimir; Göbel, Carla; Golubkov, Dmitry; Golutvin, Andrey; Gomes, Alvaro; Gotti, Claudio; Grabalosa Gándara, Marc; Graciani Diaz, Ricardo

    2015-01-01

    An algorithm is described for tagging the flavour content at production of neutral $B$ mesons in the LHCb experiment. The algorithm exploits the correlation of the flavour of a $B$ meson with the charge of a reconstructed secondary charm hadron from the decay of the other $b$ hadron produced in the proton-proton collision. Charm hadron candidates are identified in a number of fully or partially reconstructed Cabibbo-favoured decay modes. The algorithm is calibrated on the self-tagged decay modes $B^+ \\to J/\\psi \\, K^+$ and $B^0 \\to J/\\psi \\, K^{*0}$ using $3.0\\mathrm{\\,fb}^{-1}$ of data collected by the LHCb experiment at $pp$ centre-of-mass energies of $7\\mathrm{\\,TeV}$ and $8\\mathrm{\\,TeV}$. Its tagging power on these samples of $B \\to J/\\psi \\, X$ decays is $(0.30 \\pm 0.01 \\pm 0.01) \\%$.

  4. Lepton Flavour Violation in a Left-Right Symmetric Model

    Pastor, S; Valle, José W F; Pastor, Sergio; Rindani, Saurabh D.; Valle, Jose W.F.

    1999-01-01

    We consider in this paper a Left-Right symmetric gauge model in which a global lepton-number-like symmetry is introduced and broken spontaneously at a scale that could be as low as 10^4 GeV or so. The corresponding physical Nambu-Goldstone boson, which we call majoron and denote J, can have tree-level flavour-violating couplings to the charged fermions, leading to sizeable majoron-emitting lepton-flavour-violating weak decays. We consider explicitly a leptonic variant of the model and show that the branching ratios for \\mu -> e+J, \\tau -> e+J and \\tau -> \\mu+J decays can be large enough to fall within the sensitivities of future \\mu and \\tau factories. On the other hand the left-right gauge symmetry breaking scale may be as low as few TeV.

  5. Light third-generation squarks from flavour gauge messengers

    We study models of gauge-mediated supersymmetry breaking with a gauged horizontal SU(3)F symmetry acting on the quark superfields. If SU(3)F is broken non-supersymmetrically by F-term vacuum expectation values, the massive gauge bosons and gauginos become messengers for SUSY breaking mediation. These gauge messenger fields induce a flavour-dependent, negative contribution to the soft masses of the squarks at one loop. In combination with the soft terms from standard gauge mediation, one obtains large and degenerate first- and second-generation squark masses, while the stops and sbottoms are light. We discuss the implications of this mechanism for the superparticle spectrum and for flavour precision observables. We also provide an explicit realization in a model with simultaneous SUSY and SU(3)F breaking.

  6. Higgs and flavour as doors to new physics

    Sala, Filippo

    2016-04-01

    A natural solution to the hierarchy problem of the Fermi scale motivates signals of New Physics at current and near-future experiments. After a critical synthesis of this general motivation, we concentrate our attention on the interplay between LHC searches for new resonances, and precision measurements of both Higgs couplings and flavour violating observables. We do so for i) the Higgs sectors of the NMSSM and MSSM, as paradigmatic examples of theories providing extra scalars, and for ii) CKM-like flavour symmetries, with a focus on U(2)3. This article is mainly based on several papers by the author, but it also reviews other recent related results. Its goal is to provide a synthetic, yet comprehensive, orientation on these subjects, at the dawn of several (ATLAS and CMS, LHCb, NA62, etc.) forthcoming experimental results.

  7. Light third-generation squarks from flavour gauge messengers

    Bruemmer, Felix [International School for Advanced Studies, Trieste (Italy); Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); McGarrie, Moritz [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Univ. of the Witwatersrand, Johannesburg (South Africa). School of Physics and Centre for Theoretical Physics; Weiler, Andreas [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); CERN - European Organization for Nuclear Research, Geneva (Switzerland). Theory Div.

    2014-04-15

    We study models of gauge-mediated supersymmetry breaking with a gauged horizontal SU(3){sub F} symmetry acting on the quark superfields. If SU(3){sub F} is broken non-supersymmetrically by F-term vacuum expectation values, the massive gauge bosons and gauginos become messengers for SUSY breaking mediation. These gauge messenger fields induce a flavour-dependent, negative contribution to the soft masses of the squarks at one loop. In combination with the soft terms from standard gauge mediation, one obtains large and degenerate first- and second-generation squark masses, while the stops and sbottoms are light. We discuss the implications of this mechanism for the superparticle spectrum and for flavour precision observables. We also provide an explicit realization in a model with simultaneous SUSY and SU(3){sub F} breaking.

  8. Light third-generation squarks from flavour gauge messengers

    Brümmer, Felix [SISSA/ISAS,Via Bonomea 265, Trieste I-34136 (Italy); Deutsches Elektronen-Synchrotron DESY,Notkestrasse 85, D-22607 Hamburg (Germany); McGarrie, Moritz [Deutsches Elektronen-Synchrotron DESY,Notkestrasse 85, D-22607 Hamburg (Germany); National Institute for Theoretical Physics, School of Physics,and Centre for Theoretical Physics, University of the Witwatersrand,Johannesburg, WITS 2050 (South Africa); Weiler, Andreas [Deutsches Elektronen-Synchrotron DESY,Notkestrasse 85, D-22607 Hamburg (Germany); CERN Theory Division,CH-1211 Geneva 23 (Switzerland)

    2014-04-10

    We study models of gauge-mediated supersymmetry breaking with a gauged horizontal SU(3){sub F} symmetry acting on the quark superfields. If SU(3){sub F} is broken non-supersymmetrically by F-term vacuum expectation values, the massive gauge bosons and gauginos become messengers for SUSY breaking mediation. These gauge messenger fields induce a flavour-dependent, negative contribution to the soft masses of the squarks at one loop. In combination with the soft terms from standard gauge mediation, one obtains large and degenerate first- and second-generation squark masses, while the stops and sbottoms are light. We discuss the implications of this mechanism for the superparticle spectrum and for flavour precision observables. We also provide an explicit realization in a model with simultaneous SUSY and SU(3){sub F} breaking.

  9. Comparison of flavour qualities of three sourced Eriocheir sinensis.

    Wang, Shuai; He, Yu; Wang, Yayue; Tao, Ningping; Wu, Xugan; Wang, Xichang; Qiu, Weiqiang; Ma, Mingjun

    2016-06-01

    Flavour qualities of three edible parts of three types of Chinese mitten crab from different areas were examined. The flavour profiles detected by E-tongue and E-nose showed that differences existed in tastes and odours among wild-caught crabs (WC), Yangcheng crabs (YC) and Chongming crabs (CM). The total free amino acids contents of WC were all at the highest level in meat, gonads and hepatopancreas. Ovaries had the highest nucleotides content and equivalent umami concentration (EUC) than other tissues in both female and male. The EUC was the highest in all parts of WC, followed by YC and CM. The total content of nine key volatile compounds was the highest for WC in the gonads and hepatopancreas; in the muscle, they were the highest in female YC and male CM, but the lowest for WC. PMID:26830556

  10. Lepton Flavour Violating top decays at the LHC

    Davidson, Sacha; Perries, Stephane; Sordini, Viola

    2015-01-01

    We consider lepton flavour violating decays of the top quark, mediated by four-fermion operators. We compile constraints on a complete set of SU(3)*U(1)-invariant operators, arising from their loop contributions to rare decays and from HERA's single top search. The bounds on e-mu flavour change are more restrictive than l-tau; nonetheless the top could decay to a jet $+ e \\bar{\\mu}$ with a branching ratio of order $10^{-3}$. We estimate that the currently available LHC data (20 inverse-fb at 8 TeV) could be sensitive to $BR(t \\to e \\bar{\\mu}$+ jet) $ \\sim 6\\times 10^{-5}$, and extrapolate that 100 inverse-fb at 13 TeV could reach a sensitivity of $ \\sim 1 \\times 10^{-5}$.

  11. Continuous Digital Light Processing (cDLP): Highly Accurate Additive Manufacturing of Tissue Engineered Bone Scaffolds

    Dean, David; Wallace, Jonathan; Siblani, Ali; Wang, Martha O.; Kim, Kyobum; Mikos, Antonios G.; Fisher, John P.

    2012-01-01

    Highly accurate rendering of the external and internal geometry of bone tissue engineering scaffolds effects fit at the defect site, loading of internal pore spaces with cells, bioreactor-delivered nutrient and growth factor circulation, and scaffold resorption. It may be necessary to render resorbable polymer scaffolds with 50 μm or less accuracy to achieve these goals. This level of accuracy is available using Continuous Digital Light processing (cDLP) which utilizes a DLP® (Texas Instrumen...

  12. Ecotoxicity of arsenic contaminated sludge after mixing with soils and addition into composting and vermicomposting processes.

    Vašíčková, Jana; Maňáková, Blanka; Šudoma, Marek; Hofman, Jakub

    2016-11-01

    Sludge coming from remediation of groundwater contaminated by industry is usually managed as hazardous waste despite it might be considered for further processing as a source of nutrients. The ecotoxicity of phosphorus rich sludge contaminated with arsenic was evaluated after mixing with soil and cultivation with Sinapis alba, and supplementation into composting and vermicomposting processes. The Enchytraeus crypticus and Folsomia candida reproduction tests and the Lactuca sativa root growth test were used. Invertebrate bioassays reacted sensitively to arsenic presence in soil-sludge mixtures. The root elongation of L. sativa was not sensitive and showed variable results. In general, the relationship between invertebrate tests results and arsenic mobile concentration was indicated in majority endpoints. Nevertheless, significant portion of the results still cannot be satisfactorily explained by As chemistry data. Composted and vermicomposted sludge mixtures showed surprisingly high toxicity on all three tested organisms despite the decrease in arsenic mobility, probably due to toxic metabolites of bacteria and earthworms produced during these processes. The results from the study indicated the inability of chemical methods to predict the effects of complex mixtures on living organisms with respect to ecotoxicity bioassays. PMID:27348256

  13. Influence of the scan speed on the microstructure of AlSi10Mg processed by additive manufacturing

    Delroisse, Pauline; Jacques, Pascal; Rigo, Olivier; Maire, Eric; Simar, Aude; Thermec 2016

    2016-01-01

    The aeronautic industry seeks constant improvement of manufacturing techniques in order to improve the mechanical performances to cost ratio. Thus, additive manufacturing is seen as a promising process. Due to the infancy of the process, the influence of the process parameters such as laser power, layer thickness or scanning strategy on the microstructure requires further investigation. In the present project, bulk samples 10x10x10 mm³ in size made of AlSi10Mg are processed by Laser Beam Melt...

  14. Search for Flavoured Multiquarks in a Simple Bag Model

    Zouzou, S

    1993-01-01

    We use a bag model to study flavoured mesonic $(Qq\\bar q\\bar q)$ and baryonic $({\\overline Q}qqqq)$ states, where one heavy quark $Q$ is associated with light quarks or antiquarks, and search for possible stable multiquarks. No bound state is found. However some states lie not too high above their dissociation threshold, suggesting the possibility of resonances, or perhaps bound states in improved models.

  15. Heavy-flavour transport: from large to small systems

    Beraudo, A; Monteno, M; Nardi, M; Prino, F

    2015-01-01

    Predictions for heavy-flavour production in relativistic heavy-ion experiments provided by the POWLANG transport setup, including now also an in-medium hadronization model, are displayed, After showing some representative findings for the Au-Au and Pb-Pb cases, a special focus will be devoted to the results obtained in the small systems formed in proton(deuteron)-nucleus collisions, where recent experimental data suggest the possible formation of a medium featuring a collective behaviour.

  16. Analytical Analysis and Numerical Solution of Two Flavours Skyrmion

    Hadi, Miftachul; Hermawanto, Denny

    2010-01-01

    Two flavours Skyrmion will be analyzed analytically, in case of static and rotational Skyrme equations. Numerical solution of a nonlinear scalar field equation, i.e. the Skyrme equation, will be worked with finite difference method. This article is a more comprehensive version of \\textit{SU(2) Skyrme Model for Hadron} which have been published at Journal of Theoretical and Computational Studies, Volume \\textbf{3} (2004) 0407.

  17. Lifetimes of heavy-flavour hadrons whence and whither?

    Bigi, Ikaros I

    1995-01-01

    A theoretical treatment for the weak decays of heavy-flavour hadrons has been developed that is genuinely based on QCD. Its methodology as it applies to total lifetimes and the underlying theoretical issues are sketched. Predictions are compared with present data. One discrepancy emerges: the beauty baryon lifetime appears to be significantly shorter than expected. The ramifications of those findings are analyzed in detail.

  18. The QCD perspective on lifetimes of heavy-flavour hadrons

    Bigi, Ikaros I

    1995-01-01

    Over the last few years a theoretical treatment for the weak decays of heavy-flavour hadrons has been developed that is genuinely based on QCD. Its methodology is described as it applies to total lifetimes, and the underlying theoretical issues are discussed. Theoretical expectations are compared with present data. One discrepancy emerges: the beauty baryon lifetime appears to be significantly shorter than predicted. The ramifications of those findings are analyzed in detail, and future refinements are described.

  19. A Short Guide to Flavour Physics and CP Violation

    Lee, Seung J

    2015-01-01

    We present the invited lectures given at the second Asia-Europe-Pacific School of High-Energy Physics (AEPSHEP), which took place in Puri, India in November 2014. The series of lectures aimed at graduate students in particle experiment/theory, covering the very basics of flavor physics and CP violation, some useful theoretical methods such as OPE and effective field theories, and some selected topics of flavour physics in the era of LHC.

  20. The supersymmetric Higgs boson with flavoured A-terms

    Andrea Brignole

    2015-09-01

    Full Text Available We consider a supersymmetric scenario with large flavour violating A-terms in the stop/scharm sector and study their impact on the Higgs mass, the electroweak ρ parameter and the effective Higgs couplings to gluons, photons and charm quarks. For each observable we present explicit analytical expressions which exhibit the relevant parametric dependences, both in the general case and in specific limits. We find significant effects and comment on phenomenological implications for the LHC and future colliders.

  1. Violation of lepton flavour universality in composite Higgs models

    Niehoff, Christoph; Straub, David M

    2015-01-01

    We investigate whether the the $2.6\\sigma$ deviation from lepton flavour universality in $B^+\\to K^+\\ell^+\\ell^-$ decays recently observed at the LHCb experiment can be explained in minimal composite Higgs models. We show that a visible departure from universality is indeed possible if left-handed muons have a sizable degree of compositeness. Constraints from $Z$-pole observables are avoided by a custodial protection of the muon coupling.

  2. The flavour problem and family symmetry beyond the Standard Model

    Dziewit, Bartosz; Richter, Monika; Zając, Sebastian; Zrałek, Marek

    2016-01-01

    In the frame of two Higgs doublet model we try to explain the lepton masses and mixing matrix elements assuming that neutrinos are Dirac particles. Discrete family symmetry groups, which are subgroups of U(3) up to the 1025 order are considered. Like in the one Higgs Standard Model, we found that discrete family symmetries do not give satisfactory answer for this basic questions in the flavour problem.

  3. Phenomenological constraints on the flavour asymmetry of the nucleon sea

    Martin, A.D.; Stirling, W.J. [Durham Univ. (United Kingdom). Dept. of Physics; Roberts, R.G.

    1993-03-01

    We study the possible flavour asymmetry, u-bar {ne} d-bar, of the light quark sea distributions of the proton. We discuss the information that is at present available from data on deep-inelastic lepton-nucleon scattering and from Drell-Yan production on various nuclear targets. We show that the ratio of dilepton yields on hydrogen and deuterium targets is very sensitive to u-bar - d-bar. (author).

  4. The pT spectrum in heavy-flavour hadroproduction

    The Authors consider the transverse-momentum distribution of heavy flavours in hadronic collisions. The authors present a formalism in which large transverse-momentum logarithms are summed at the next-to-leading level, and mass effects are included exactly up to order αS3, so as to retain predictivity at both small and large transverse momenta. As an example, the Authors apply our formalism to b production at the Tevatron

  5. The supersymmetric Higgs boson with flavoured A-terms

    Brignole, Andrea, E-mail: brignole@pd.infn.it

    2015-09-15

    We consider a supersymmetric scenario with large flavour violating A-terms in the stop/scharm sector and study their impact on the Higgs mass, the electroweak ρ parameter and the effective Higgs couplings to gluons, photons and charm quarks. For each observable we present explicit analytical expressions which exhibit the relevant parametric dependences, both in the general case and in specific limits. We find significant effects and comment on phenomenological implications for the LHC and future colliders.

  6. Open flavour charmed mesons in a quantum chromodynamics potential model

    Krishna Kingkar Pathak; D K Choudhury

    2012-12-01

    We modify the mesonic wave function by using a short distance scale 0 in analogy with hydrogen atom and estimate the values of masses and decay constants of the open flavour charm mesons , $D_{s}$ and $B_{c}$ within the framework of a QCD potential model. We also calculate leptonic decay widths of these mesons to study branching ratios and lifetime. The results are in good agreement with experimental and other theoretical values.

  7. The influence of water and glycerol addition on thermal processing, rheology and microstructure changes of potato starch

    Wójtowicz, A.; Goot, van der, L.R.T.

    2005-01-01

    In the present paper the influence of glycerol and water addition to potato starch during thermo-mechanical treatment was observed. The shearing-heating treatment was realised on the new designed equipment ¿ Shear Cell ¿ based on the cone and plate rheometer device. The measurement of rheological changes during processing showed that water and glycerol addition lowered the shear stress and the shear rate values. Also the influence on intrinsic viscosity was observed: higher level of water and...

  8. Effects of milling process and alloying additions on oxide particle dispersion in austenitic stainless steel

    An oxide dispersion strengthened (ODS) austenitic stainless steel was developed by mechanical alloying (MA) of advanced SUS316 stainless steel. A nano-characterization was performed to understand details of the effect of minor alloying elements in the distribution of dispersoids. It is shown that Y2O3 particles dissolve into the austenitic matrix after the MA for 6 h. Annealing at 1073 K or higher temperatures result in a distribution of fine oxide particles in the recrystallized grains in the ODS austenitic stainless steel. Additions of Hafnium or Zirconium led to the distribution of finer oxide particles than in samples without these elements, resulting in an increase in the hardness of the samples. The most effective concentration of Hf and Zr to increase the hardness was 0.6 and 0.2–0.3 wt%, respectively

  9. Heavy-flavour production in high-energy d-Au and p-Pb collisions

    Beraudo, Andrea; De Pace, Arturo; Monteno, Marco; Nardi, Marzia; Prino, Francesco

    2016-03-01

    Soft-hadron measurements in high-energy collisions of small systems like p-Pb and d-Au show peculiar qualitative features (long-range rapidity correlations, flattening of the p T -spectra with increasing hadron mass and centrality, non-vanishing Fourier harmonics in the azimuthal particle distributions) suggestive of the formation of a strongly-interacting medium displaying a collective behaviour, with a hydrodynamic flow as a response to the pressure gradients in the initial conditions. Hard observables (high- p T jet and hadron spectra) on the other hand, within the current large systematic uncertainties, appear only midly modified with the respect to the benchmark case of minimum-bias p-p collisions. What should one expect for heavy-flavour particles, initially produced in hard processes but tending, in the nucleus-nucleus case, to approach kinetic equilibrium with the rest of the medium? This is the issue we address in the present study, showing how the current experimental findings are compatible with a picture in which the formation of a hot medium even in proton-nucleus collisions modifies the propagation and hadronization of heavy-flavour particles.

  10. Effects of process variables and additives on mustard oil hydrolysis by porcine pancreas lipase

    D. Goswami; De, S.; Basu, J. K.

    2012-01-01

    Selective hydrolysis of brown mustard oil (from Brassica juncea) with regioselective porcine pancreas lipase was studied in this work. Buffer and oil phase were considered as the continuous and dispersed phases, respectively. Effects of speed of agitation, pH of the buffer phase, temperature, buffer-oil ratio and enzyme concentration on hydrolysis were observed. The best combination of process variables was: 900 rpm, pH 9, 35 ºC, buffer-oil ratio of 1:1 and enzyme concentration of 10 mg/g oil...

  11. A Grand Delta(96) x SU(5) Flavour Model

    King, Stephen F; Stuart, Alexander J

    2012-01-01

    Recent results from the Daya Bay and RENO reactor experiments have measured the smallest lepton mixing angle and found it to have a value of theta_13 approximately 9 degrees. This result presents a new challenge for the existing paradigms of discrete flavour symmetries which attempt to describe all quark and lepton masses and mixing angles. Here we propose a Supersymmetric Grand Unified Theory of Flavour based on Delta(96) x SU(5), together with a U(1) x Z3 symmetry, including a full discussion of Delta(96) in a convenient basis. The Grand Delta(96) x SU(5) Flavour Model relates the quark mixing angles and masses in the form of the Gatto-Sartori-Tonin relation and realises the Georgi-Jarlskog mass relations between the charged leptons and down-type quarks. We predict a Bi-trimaximal (not Tri-bimaximal) form of neutrino mixing matrix, which, after including charged lepton corrections with zero phase, leads to the following GUT scale predictions for the atmospheric, solar, and reactor mixing angles: theta_23=36...

  12. Minimal gauge-Higgs unification with a flavour symmetry

    Martinelli, Guido [Dip. di Fisica, Univ. di Roma ' La Sapienza' , and INFN, Sez. di Roma, Piazzale Aldo Moro 2, 00185 Rome (Italy); Salvatori, Matteo [Dep. de Fisica Teorica, C-XI, and Ist. de Fisica Teorica, C-XVI, Univ. Autonoma de Madrid, Cantoblanco, 28049 Madrid (Spain); Scrucca, Claudio Alessandro [Institut de Physique, Univ. de Neuchatel, Rue Breguet 1, 2000 Neuchatel (Switzerland); Silvestrini, Luca [Dip. di Fisica, Univ. di Roma ' La Sapienza' , and INFN, Sez. di Roma, Piazzale Aldo Moro 2, 00185 Rome (Italy); Physik-Department T31, TU-Muenchen, 85748 Garching (Germany)

    2005-10-15

    We show that a flavour symmetry a la Froggatt-Nielsen can be naturally incorporated in models with gauge-Higgs unification, by exploiting the heavy fermions that are anyhow needed to realize realistic Yukawa couplings. The case of the minimal five-dimensional model, in which the SU(2){sub L} x U(1){sub Y} electroweak group is enlarged to an SU(3){sub W} group, and then broken to U(1){sub em} by the combination of an orbifold projection and a Scherk-Schwarz twist, is studied in detail. We show that the minimal way of incorporating a U(1){sub F} flavour symmetry is to enlarge it to an SU(2){sub F} group, which is then completely broken by the same orbifold projection and Scherk-Schwarz twist. The general features of this construction, where ordinary fermions live on the branes defined by the orbifold fixed-points and messenger fermions live in the bulk, are compared to those of ordinary four-dimensional flavour models, and some explicit examples are constructed.

  13. Hints for new sources of flavour violation in meson mixing

    Blanke, Monika

    2016-01-01

    The recent results by the Fermilab Lattice and MILC collaborations on the hadronic matrix elements entering $B_{d,s}-\\bar B_{d,s}$ mixing show a significant tension of the measured values of the mass differences $\\Delta M_{d,s}$ with their SM predictions. We review the implications of these results in the context of Constrained Minimal Flavour Violation models. In these models, the CKM elements $\\gamma$ and $|V_{ub}|/|V_{cb}|$ can be determined from $B_{d,s}-\\bar B_{d,s}$ mixing observables, yielding a prediction for $\\gamma$ below its tree-level value. Determining subsequently $|V_{cb}|$ from the measured value of either $\\Delta M_s$ or $\\varepsilon_K$ gives inconsistent results, with the tension being smallest in the Standard Model limit. This tension can be resolved if the flavour universality of new contributions to $\\Delta F = 2$ observables is broken. We briefly discuss the case of $U(2)^3$ flavour models as an illustrative example.

  14. Chiral order and fluctuations in multi-flavour QCD

    Descotes-Genon, S; Stern, J

    2003-01-01

    Multi-flavour (N_f>=3) Chiral Perturbation Theory (ChPT) may exhibit instabilities due to vacuum fluctuations of sea q-bar q pairs. Keeping the fluctuations small would require a very precise fine-tuning of the low-energy constants L_4 and L_6 to L_4[crit](M_rho) = - 0.51 * 10^(-3), and L_6[crit](M_rho) = - 0.26 * 10^(-3). A small deviation from these critical values -- like the one suggested by the phenomenology of OZI-rule violation in the scalar channel -- is amplified by huge numerical factors inducing large effects of vacuum fluctuations. This would lead in particular to a strong N_f-dependence of chiral symmetry breaking and a suppression of multi-flavour chiral order parameters. A simple resummation is shown to cure the instability of N_f>=3 ChPT, but it modifies the standard expressions of some O(p^2) and O(p^4) low-energy parameters in terms of observables. On the other hand, for r=m_s/m > 15, the two-flavour condensate is not suppressed, due to the contribution induced by massive vacuum s-bar s pair...

  15. Flavour in supersymmetric Grand Unification a democratic approach

    Barbieri, Riccardo; Dvali, Gia; Hall, L; Strumia, A

    1994-01-01

    We consider the flavour problem in a supersymmetric Grand Unified theory with gauged SU(6) group, where the Higgs doublets are understood as pseudo-Goldstone bosons of a larger $\\SU(6)\\otimes\\SU(6)$ global symmetry of the Higgs superpotential. A key element of this work is that we never appeal to any flavour symmetry. One main interesting feature emerges: only one of the light fermions, an up-type quark, to be identified with the top, can get a Yukawa coupling at renormalizable level. This fact, together with bottom-tau Yukawa unification, also implied in our scheme, gives rise to a characteristic correlation between the top and the Higgs mass. By including a flavour-blind discrete symmetry and requiring that all higher dimensional operators be mediated by the exchange of appropriate heavy multiplets, it is possible to give an approximate description of all masses and mixing angles in term of a hierarchy of grand unified scales. A special ``texture'' arises, implying a relation between the top mass and the th...

  16. Additive advantage in characteristics of MIMCAPs on flexible silicon (100) fabric with release-first process

    Ghoneim, Mohamed T.

    2013-11-20

    We report the inherent increase in capacitance per unit planar area of state-of-the art high-κ integrated metal/insulator/metal capacitors (MIMCAPs) fabricated on flexible silicon fabric with release-first process. We methodically study and show that our approach to transform bulk silicon (100) into a flexible fabric adds an inherent advantage of enabling higher integration density dynamic random access memory (DRAM) on the same chip area. Our approach is to release an ultra-thin silicon (100) fabric (25 μm thick) from the bulk silicon wafer, then build MIMCAPs using sputtered aluminium electrodes and successive atomic layer depositions (ALD) without break-ing the vacuum of a high-κ aluminium oxide sandwiched between two tantalum nitride layers. This result shows that we can obtain flexible electronics on silicon without sacrificing the high density integration aspects and also utilize the non-planar geometry associated with fabrication process to obtain a higher integration density compared to bulk silicon integration due to an increased normalized capacitance per unit planar area. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  17. Additive factors do not imply discrete processing stages: a worked example using models of the Stroop task

    TomStafford

    2011-11-01

    Full Text Available Previously, it has been shown that the psychophysical law known as Pi´ eron’s Law holds for colour intensity and that the size of the effect is additive with that of Stroop condition (Stafford, Gurney & Ingram, in press. According to the additive factors method (Donders, 1868-9/1969; Sternberg, 1998, additivity is assumed to indicate independent and discrete processing stages. We present computational modelling work that demonstrates that these results can be successfully accounted for by existing single stage models of the Stroop effect. Consequently, it is not valid to infer either discrete stages or separate loci of effects from additive fac-tors. Further, our modelling work suggests that information binding may be a more important architectural property than discrete stages for producing additive factors.

  18. Kadanoff–Baym approach to flavour mixing and oscillations in resonant leptogenesis

    We describe a loopwise perturbative truncation scheme for quantum transport equations in the Kadanoff–Baym formalism, which does not necessitate the use of the so-called Kadanoff–Baym or quasi-particle ansaetze for dressed propagators. This truncation scheme is used to study flavour effects in the context of Resonant Leptogenesis (RL), showing explicitly that, in the weakly-resonant regime, there exist two distinct and pertinent flavour effects in the heavy-neutrino sector: (i) the resonant mixing and (ii) the oscillations between different heavy-neutrino flavours. Moreover, we illustrate that Kadanoff–Baym and quasi-particle ansaetze, whilst appropriate for the flavour-singlet dressed charged-lepton and Higgs propagators of the RL scenario, should not be applied to the dressed heavy-neutrino propagators. The use of these approximations for the latter is shown to capture only flavour oscillations, whilst discarding the separate phenomenon of flavour mixing

  19. Self-induced conversion in dense neutrino gases: Pendulum in flavour space

    Hannestad, S; Sigl, G; Wong, Y Y Y

    2006-01-01

    Neutrino-neutrino interactions can lead to collective flavour conversion effects in supernovae and in the early universe. We demonstrate that the case of "bipolar" oscillations, where a dense gas of neutrinos and antineutrinos in equal numbers completely converts from one flavour to another even if the mixing angle is small, is equivalent to a pendulum in flavour space. Bipolar flavour conversion corresponds to the swinging of the pendulum, which begins in an unstable upright position (the initial flavour), and passes through momentarily the vertically downward position (the other flavour) in the course of its motion. The time scale to complete one cycle of oscillation depends logarithmically on the vacuum mixing angle. Likewise, the presence of an ordinary medium can be shown analytically to contribute to a logarithmic increase in the bipolar conversion period. We further find that a more complex (and realistic) system of unequal numbers of neutrinos and antineutrinos is analogous to a spinning top subject t...

  20. A study of internal structure in components made by additive manufacturing process using 3 D X-ray tomography

    Raguvarun, K., E-mail: prajagopal@iitm.ac.in; Balasubramaniam, Krishnan, E-mail: prajagopal@iitm.ac.in; Rajagopal, Prabhu, E-mail: prajagopal@iitm.ac.in [Centre for NDE, Indian Institute of Technology Madras, Chennai 600036, Tamilnadu (India); Palanisamy, Suresh [Swinburne University of Technology, Faculty of Engineering, Science and Technology, Hawthorn, Victoria 3122 Australia and Defence Materials Technology Centre, Hawthorn, Victoria 3122 (Australia); Nagarajah, Romesh; Kapoor, Ajay [Swinburne University of Technology, Faculty of Engineering, Science and Technology, Hawthorn, Victoria 3122 (Australia); Hoye, Nicholas; Curiri, Dominic [University of Wollongong, Faculty of Engineering, New South Wales 2522, Australia and Defence Materials Technology Centre, Hawthorn, Victoria 3122 (Australia)

    2015-03-31

    Additive manufacturing methods are gaining increasing popularity for rapidly and efficiently manufacturing parts and components in the industrial context, as well as for domestic applications. However, except when used for prototyping or rapid visualization of components, industries are concerned with the load carrying capacity and strength achievable by additive manufactured parts. In this paper, the wire-arc additive manufacturing (AM) process based on gas tungsten arc welding (GTAW) has been examined for the internal structure and constitution of components generated by the process. High-resolution 3D X-ray tomography is used to gain cut-views through wedge-shaped parts created using this GTAW additive manufacturing process with titanium alloy materials. In this work, two different control conditions for the GTAW process are considered. The studies reveal clusters of porosities, located in periodic spatial intervals along the sample cross-section. Such internal defects can have a detrimental effect on the strength of the resulting AM components, as shown in destructive testing studies. Closer examination of this phenomenon shows that defect clusters are preferentially located at GTAW traversal path intervals. These results highlight the strong need for enhanced control of process parameters in ensuring components with minimal defects and higher strength.