Flavor alignment via shining in Randall-Sundrum models

International Nuclear Information System (INIS)

Csaki, Csaba; Perez, Gilad; Surujon, Ze'ev; Weiler, Andreas

2010-01-01

We present a class of warped extra dimensional models whose flavor violating interactions are much suppressed compared to the usual anarchic case due to flavor alignment. Such suppression can be achieved in models where part of the global flavor symmetry is gauged in the bulk and broken in a controlled manner. We show that the bulk masses can be aligned with the down-type Yukawa couplings by an appropriate choice of bulk flavon field representations and TeV brane dynamics. This alignment could reduce the flavor violating effects to levels that allow for a Kaluza-Klein scale as low as 2-3 TeV, making the model observable at the LHC. However, the up-type Yukawa couplings on the IR brane, which are bounded from below by recent bounds on CP violation in the D system, induce flavor misalignment radiatively. Off-diagonal down-type Yukawa couplings and kinetic mixings for the down quarks are both consequences of this effect. These radiative Yukawa corrections can be reduced by raising the flavon vacuum expectation value on the IR brane (at the price of some moderate tuning), or by extending the Higgs sector. The flavor changing effects from the radiatively induced Yukawa mixing terms are at around the current upper experimental bounds. We also show the generic bounds on UV-brane induced flavor violating effects, and comment on possible additional flavor violations from bulk flavor gauge bosons and the bulk Yukawa scalars.

A possible solution of the flavor problem and radiative neutrino masses

International Nuclear Information System (INIS)

Adulpravitchai, Adisorn

2010-01-01

In this thesis, we discuss two important problems of the Standard Model of Particle Physics (SM), namely the flavor problem and the reason for the smallness of neutrino masses. The first one might be related to the origin of non-abelian discrete flavor symmetries. We discuss the possibility of obtaining them from an underlying continuous flavor symmetry, i.e. SU(2) or SU(3) through spontaneous symmetry breaking. Moreover, we investigate their possible origin from an orbifold compactification. We discuss all non-abelian discrete symmetries, which can arise from an orbifold T 2 /Z N . They are A 4 , S 4 , D 4 , D 3 , and D 6 . We present the idea of combining the breaking of an orbifold GUT and the flavor symmetry arising from the orbifold. We demonstrate the construction in a 6d SUSY SO(10) x S 4 . For the second problem, we propose a one-loop neutrino mass model in the left-right symmetric framework. We observe the transmitted hierarchy from the charged lepton masses to the right-handed neutrino masses, which we call ''Radiative Transmission of Lepton Flavor Hierarchy''. Finally, we study the phenomenological aspects of the model such as lepton flavor violation (LFV), flavor number violation (FNV), and flavor changing neutral currents (FCNCs). (orig.)

Lepton flavor violation in flavored gauge mediation

Energy Technology Data Exchange (ETDEWEB)

Calibbi, Lorenzo [Universite Libre de Bruxelles, Service de Physique Theorique, Brussels (Belgium); Paradisi, Paride [Universita di Padova, Dipartimento di Fisica e Astronomia, Padua (Italy); INFN Sezione di Padova, Padua (Italy); SISSA, Trieste (Italy); Ziegler, Robert [Sorbonne Universites, UPMC Univ Paris 06, UMR 7589, LPTHE, Paris (France); CNRS, UMR 7589, LPTHE, Paris (France)

2014-12-01

We study the anatomy and phenomenology of lepton flavor violation (LFV) in the context of flavored gauge mediation (FGM). Within FGM, the messenger sector couples directly to the MSSM matter fields with couplings controlled by the same dynamics that explains the hierarchies in the SM Yukawas. Although the pattern of flavor violation depends on the particular underlying flavor model, FGM provides a built-in flavor suppression similar to wave function renormalization or SUSY partial compositeness. Moreover, in contrast to these models, there is an additional suppression of left-right flavor transitions by third-generation Yukawas that in particular provides an extra protection against flavor-blind phases. We exploit the consequences of this setup for lepton flavor phenomenology, assuming that the new couplings are controlled by simple U(1) flavor models that have been proposed to accommodate large neutrino mixing angles. Remarkably, it turns out that in the context of FGM these models can pass the impressive constraints from LFV processes and leptonic electric dipole moments (EDMs) even for light superpartners, therefore offering the possibility of resolving the longstanding muon g - 2 anomaly. (orig.)

Flavored model building

Energy Technology Data Exchange (ETDEWEB)

Hagedorn, C.

2008-01-15

In this thesis we discuss possibilities to solve the family replication problem and to understand the observed strong hierarchy among the fermion masses and the diverse mixing pattern of quarks and leptons. We show that non-abelian discrete symmetries which act non-trivially in generation space can serve as profound explanation. We present three low energy models with the permutation symmetry S{sub 4}, the dihedral group D{sub 5} and the double-valued group T' as flavor symmetry. The T' model turns out to be very predictive, since it explains tri-bimaximal mixing in the lepton sector and, moreover, leads to two non-trivial relations in the quark sector, {radical}((m{sub d})/(m{sub s}))= vertical stroke V{sub us} vertical stroke and {radical}((m{sub d})/(m{sub s}))= vertical stroke (V{sub td})/(V{sub ts}) vertical stroke. The main message of the T' model is the observation that the diverse pattern in the quark and lepton mixings can be well-understood, if the flavor symmetry is not broken in an arbitrary way, but only to residual (non-trivial) subgroups. Apart from leading to deeper insights into the origin of the fermion mixings this idea enables us to perform systematic studies of large classes of discrete groups. This we show in our study of dihedral symmetries D{sub n} and D'{sub n}. As a result we find only five distinct (Dirac) mass matrix structures arising from a dihedral group, if we additionally require partial unification of either left-handed or left-handed conjugate fermions and the determinant of the mass matrix to be non-vanishing. Furthermore, we reveal the ability of dihedral groups to predict the Cabibbo angle {theta}{sub C}, i.e. vertical stroke V{sub us(cd)} vertical stroke = cos((3{pi})/(7)), as well as maximal atmospheric mixing, {theta}{sub 23}=({pi})/(4), and vanishing {theta}{sub 13} in the lepton sector. (orig.)

Heavy flavor baryons in hypercentral model

Indian Academy of Sciences (India)

Keywords. Hypercentral constituent quark model; charmed and beauty baryons; hyper-Coulomb plus power potential. Abstract. Heavy flavor baryons containing single and double charm (beauty) quarks with light flavor combinations are studied using the hypercentral description of the three-body problem. The confinement ...

A possible solution of the flavor problem and radiative neutrino masses

Energy Technology Data Exchange (ETDEWEB)

Adulpravitchai, Adisorn

2010-06-23

In this thesis, we discuss two important problems of the Standard Model of Particle Physics (SM), namely the flavor problem and the reason for the smallness of neutrino masses. The first one might be related to the origin of non-abelian discrete flavor symmetries. We discuss the possibility of obtaining them from an underlying continuous flavor symmetry, i.e. SU(2) or SU(3) through spontaneous symmetry breaking. Moreover, we investigate their possible origin from an orbifold compactification. We discuss all non-abelian discrete symmetries, which can arise from an orbifold T{sup 2}/Z{sub N}. They are A{sub 4}, S{sub 4}, D{sub 4}, D{sub 3}, and D{sub 6}. We present the idea of combining the breaking of an orbifold GUT and the flavor symmetry arising from the orbifold. We demonstrate the construction in a 6d SUSY SO(10) x S{sub 4}. For the second problem, we propose a one-loop neutrino mass model in the left-right symmetric framework. We observe the transmitted hierarchy from the charged lepton masses to the right-handed neutrino masses, which we call ''Radiative Transmission of Lepton Flavor Hierarchy''. Finally, we study the phenomenological aspects of the model such as lepton flavor violation (LFV), flavor number violation (FNV), and flavor changing neutral currents (FCNCs). (orig.)

SU(4) flavor symmetry breaking in D-meson couplings to light hadrons

Energy Technology Data Exchange (ETDEWEB)

Fontoura, C.E. [Instituto Tecnologico da Aeronautica, DCTA, Sao Jose dos Campos, SP (Brazil); Universidade Estadual Paulista, Instituto de Fisica Teorica, Sao Paulo, SP (Brazil); Haidenbauer, J. [Institute for Advanced Simulation, Institut fuer Kernphysik, and Juelich Center for Hadron Physics, Forschungszentrum Juelich, Juelich (Germany); Krein, G. [Universidade Estadual Paulista, Instituto de Fisica Teorica, Sao Paulo, SP (Brazil)

2017-05-15

The validity of SU(4)-flavor symmetry relations of couplings of charmed D-mesons to light mesons and baryons is examined with the use of {sup 3}P{sub 0} quark-pair creation model and nonrelativistic quark-model wave functions. We focus on the three-meson couplings ππρ, KKρ and DDρ and baryon-baryon-meson couplings NNπ, NΛK and NΛ{sub c}D. It is found that SU(4)-flavor symmetry is broken at the level of 30% in the DDρ tree-meson couplings and 20% in the baryon-baryon-meson couplings. Consequences of these findings for DN cross sections and existence of bound states D-mesons in nuclei are discussed. (orig.)

Flavored dark matter beyond Minimal Flavor Violation

International Nuclear Information System (INIS)

Agrawal, Prateek; Blanke, Monika; Gemmler, Katrin

2014-01-01

We study the interplay of flavor and dark matter phenomenology for models of flavored dark matter interacting with quarks. We allow an arbitrary flavor structure in the coupling of dark matter with quarks. This coupling is assumed to be the only new source of violation of the Standard Model flavor symmetry extended by a U(3) χ associated with the dark matter. We call this ansatz Dark Minimal Flavor Violation (DMFV) and highlight its various implications, including an unbroken discrete symmetry that can stabilize the dark matter. As an illustration we study a Dirac fermionic dark matter χ which transforms as triplet under U(3) χ , and is a singlet under the Standard Model. The dark matter couples to right-handed down-type quarks via a colored scalar mediator with a coupling. We identify a number of ''flavor-safe'' scenarios for the structure of which are beyond Minimal Flavor Violation. Also, for dark matter and collider phenomenology we focus on the well-motivated case of b-flavored dark matter. Furthermore, the combined flavor and dark matter constraints on the parameter space of turn out to be interesting intersections of the individual ones. LHC constraints on simplified models of squarks and sbottoms can be adapted to our case, and monojet searches can be relevant if the spectrum is compressed

Flavored dark matter beyond Minimal Flavor Violation

CERN Document Server

Agrawal, Prateek; Gemmler, Katrin

2014-10-13

We study the interplay of flavor and dark matter phenomenology for models of flavored dark matter interacting with quarks. We allow an arbitrary flavor structure in the coupling of dark matter with quarks. This coupling is assumed to be the only new source of violation of the Standard Model flavor symmetry extended by a $U(3)_\\chi$ associated with the dark matter. We call this ansatz Dark Minimal Flavor Violation (DMFV) and highlight its various implications, including an unbroken discrete symmetry that can stabilize the dark matter. As an illustration we study a Dirac fermionic dark matter $\\chi$ which transforms as triplet under $U(3)_\\chi$, and is a singlet under the Standard Model. The dark matter couples to right-handed down-type quarks via a colored scalar mediator $\\phi$ with a coupling $\\lambda$. We identify a number of "flavor-safe" scenarios for the structure of $\\lambda$ which are beyond Minimal Flavor Violation. For dark matter and collider phenomenology we focus on the well-motivated case of $b$-...

Flavor-singlet spectrum in multi-flavor QCD

Energy Technology Data Exchange (ETDEWEB)

Aoki, Yasamichi; Rinaldi, Enrico

2017-06-18

Studying SU(3) gauge theories with increasing number of light fermions is relevant both for understanding the strong dynamics of QCD and for constructing strongly interacting extensions of the Standard Model (e.g. UV completions of composite Higgs models). In order to contrast these many-flavors strongly interacting theories with QCD, we study the flavor-singlet spectrum as an interesting probe. In fact, some composite Higgs models require the Higgs boson to be the lightest flavor-singlet scalar in the spectrum of a strongly interacting new sector with a well defined hierarchy with the rest of the states. Moreover, introducing many light flavors at fixed number of colors can influence the dynamics of the lightest flavor-singlet pseudoscalar. We present the on-going study of these flavor-singlet channels using multiple interpolating operators on high-statistics ensembles generated by the LatKMI collaboration and we compare results with available data obtained by the Lattice Strong Dynamics collaboration. For the theory with 8 flavors, the two collaborations have generated configurations that complement each others with the aim to tackle the massless limit using the largest possible volumes.

Flavor-singlet spectrum in multi-flavor QCD

Science.gov (United States)

Aoki, Yasumichi; Aoyama, Tatsumi; Bennett, Ed; Kurachi, Masafumi; Maskawa, Toshihide; Miura, Kohtaroh; Nagai, Kei-ichi; Ohki, Hiroshi; Rinaldi, Enrico; Shibata, Akihiro; Yamawaki, Koichi; Yamazaki, Takeshi

2018-03-01

Studying SU(3) gauge theories with increasing number of light fermions is relevant both for understanding the strong dynamics of QCD and for constructing strongly interacting extensions of the Standard Model (e.g. UV completions of composite Higgs models). In order to contrast these many-flavors strongly interacting theories with QCD, we study the flavor-singlet spectrum as an interesting probe. In fact, some composite Higgs models require the Higgs boson to be the lightest flavor-singlet scalar in the spectrum of a strongly interacting new sector with a well defined hierarchy with the rest of the states. Moreover, introducing many light flavors at fixed number of colors can influence the dynamics of the lightest flavor-singlet pseudoscalar. We present the on-going study of these flavor-singlet channels using multiple interpolating operators on high-statistics ensembles generated by the LatKMI collaboration and we compare results with available data obtained by the Lattice Strong Dynamics collaboration. For the theory with 8 flavors, the two collaborations have generated configurations that complement each others with the aim to tackle the massless limit using the largest possible volumes.

Flavor physics and right-handed models

Energy Technology Data Exchange (ETDEWEB)

Shafaq, Saba

2010-08-20

The Standard Model of particle physics only provides a parametrization of flavor which involves the values of the quark and lepton masses and unitary flavor mixing matrix i.e. CKM (Cabibbo-Kobayashi-Masakawa) matrix for quarks. The precise determination of elements of the CKM matrix is important for the study of the flavor sector of quarks. Here we concentrate on the matrix element vertical stroke V{sub cb} vertical stroke. In particular we consider the effects on the value of vertical stroke V{sub cb} vertical stroke from possible right-handed admixtures along with the usually left-handed weak currents. Left Right Symmetric Model provide a natural basis for right-handed current contributions and has been studied extensively in the literature but has never been discussed including flavor. In the first part of the present work an additional flavor symmetry is included in LRSM which allows a systematic study of flavor effects. The second part deals with the practical extraction of a possible right-handed contribution. Starting from the quark level transition b{yields}c we use heavy quark symmetries to relate the helicities of the quarks to experimentally accessible quantities. To this end we study the decays anti B{yields}D(D{sup *})l anti {nu} which have been extensively explored close to non recoil point. By taking into account SCET (Soft Collinear Effective Theory) formalism it has been extended to a maximum recoil point i.e. {upsilon} . {upsilon}{sup '} >>1. We derive a factorization formula, where the set of form factors is reduced to a single universal form factor {xi}({upsilon} . {upsilon}{sup '}) up to hard-scattering corrections. Symmetry relations on form factors for exclusive anti B {yields} D(D{sup *})l anti {nu} transition has been derived in terms of {xi}({upsilon} . {upsilon}{sup '}). These symmetries are then broken by perturbative effects. The perturbative corrections to symmetry-breaking corrections to first order in the strong

Flavor structure of warped extra dimension models

International Nuclear Information System (INIS)

Agashe, Kaustubh; Perez, Gilad; Soni, Amarjit

2005-01-01

We recently showed that warped extra-dimensional models with bulk custodial symmetry and few TeV Kaluza-Klein (KK) masses lead to striking signals at B factories. In this paper, using a spurion analysis, we systematically study the flavor structure of models that belong to the above class. In particular we find that the profiles of the zero modes, which are similar in all these models, essentially control the underlying flavor structure. This implies that our results are robust and model independent in this class of models. We discuss in detail the origin of the signals in B physics. We also briefly study other new physics signatures that arise in rare K decays (K→πνν), in rare top decays [t→cγ(Z,gluon)], and the possibility of CP asymmetries in D 0 decays to CP eigenstates such as K S π 0 and others. Finally we demonstrate that with light KK masses, ∼3 TeV, the above class of models with anarchic 5D Yukawas has a 'CP problem' since contributions to the neutron electric dipole moment are roughly 20 times larger than the current experimental bound. Using AdS/CFT correspondence, these extra-dimensional models are dual to a purely 4D strongly coupled conformal Higgs sector thus enhancing their appeal

Flavor Structure of Warped Extra Dimension Models

International Nuclear Information System (INIS)

Agashe, Kaustubh; Perez, Gilad; Soni, Amarjit

2004-01-01

We recently showed, in HEP-PH--0406101, that warped extra dimensional models with bulk custodial symmetry and few TeV KK masses lead to striking signals at B-factories. In this paper, using a spurion analysis, we systematically study the flavor structure of models that belong to the above class. In particular we find that the profiles of the zero modes, which are similar in all these models, essentially control the underlying flavor structure. This implies that our results are robust and model independent in this class of models. We discuss in detail the origin of the signals in B-physics. We also briefly study other NP signatures that arise in rare K decays (K → πνν), in rare top decays [t → cγ(Z, gluon)] and the possibility of CP asymmetries in D 0 decays to CP eigenstates such as K s π 0 and others. Finally we demonstrate that with light KK masses, ∼ 3 TeV, the above class of models with anarchic 5D Yukawas has a ''CP problem'' since contributions to the neutron electric dipole moment are roughly 20 times larger than the current experimental bound. Using AdS/CFT correspondence, these extra-dimensional models are dual to a purely 4D strongly coupled conformal Higgs sector thus enhancing their appeal

Family nonuniversal Z' models with protected flavor-changing interactions

Science.gov (United States)

Celis, Alejandro; Fuentes-Martín, Javier; Jung, Martin; Serôdio, Hugo

2015-07-01

We define a new class of Z' models with neutral flavor-changing interactions at tree level in the down-quark sector. They are related in an exact way to elements of the quark mixing matrix due to an underlying flavored U(1)' gauge symmetry, rendering these models particularly predictive. The same symmetry implies lepton-flavor nonuniversal couplings, fully determined by the gauge structure of the model. Our models allow us to address presently observed deviations from the standard model and specific correlations among the new physics contributions to the Wilson coefficients C9,10' ℓ can be tested in b →s ℓ+ℓ- transitions. We furthermore predict lepton-universality violations in Z' decays, testable at the LHC.

Neutrino flavor instabilities in a time-dependent supernova model

Energy Technology Data Exchange (ETDEWEB)

Abbar, Sajad; Duan, Huaiyu, E-mail: duan@unm.edu

2015-12-17

A dense neutrino medium such as that inside a core-collapse supernova can experience collective flavor conversion or oscillations because of the neutral-current weak interaction among the neutrinos. This phenomenon has been studied in a restricted, stationary supernova model which possesses the (spatial) spherical symmetry about the center of the supernova and the (directional) axial symmetry around the radial direction. Recently it has been shown that these spatial and directional symmetries can be broken spontaneously by collective neutrino oscillations. In this letter we analyze the neutrino flavor instabilities in a time-dependent supernova model. Our results show that collective neutrino oscillations start at approximately the same radius in both the stationary and time-dependent supernova models unless there exist very rapid variations in local physical conditions on timescales of a few microseconds or shorter. Our results also suggest that collective neutrino oscillations can vary rapidly with time in the regimes where they do occur which need to be studied in time-dependent supernova models.

FlavorDB: a database of flavor molecules.

Science.gov (United States)

Garg, Neelansh; Sethupathy, Apuroop; Tuwani, Rudraksh; Nk, Rakhi; Dokania, Shubham; Iyer, Arvind; Gupta, Ayushi; Agrawal, Shubhra; Singh, Navjot; Shukla, Shubham; Kathuria, Kriti; Badhwar, Rahul; Kanji, Rakesh; Jain, Anupam; Kaur, Avneet; Nagpal, Rashmi; Bagler, Ganesh

2018-01-04

Flavor is an expression of olfactory and gustatory sensations experienced through a multitude of chemical processes triggered by molecules. Beyond their key role in defining taste and smell, flavor molecules also regulate metabolic processes with consequences to health. Such molecules present in natural sources have been an integral part of human history with limited success in attempts to create synthetic alternatives. Given their utility in various spheres of life such as food and fragrances, it is valuable to have a repository of flavor molecules, their natural sources, physicochemical properties, and sensory responses. FlavorDB (http://cosylab.iiitd.edu.in/flavordb) comprises of 25,595 flavor molecules representing an array of tastes and odors. Among these 2254 molecules are associated with 936 natural ingredients belonging to 34 categories. The dynamic, user-friendly interface of the resource facilitates exploration of flavor molecules for divergent applications: finding molecules matching a desired flavor or structure; exploring molecules of an ingredient; discovering novel food pairings; finding the molecular essence of food ingredients; associating chemical features with a flavor and more. Data-driven studies based on FlavorDB can pave the way for an improved understanding of flavor mechanisms. © The Author(s) 2017. Published by Oxford University Press on behalf of Nucleic Acids Research.

Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors

DEFF Research Database (Denmark)

Venkateshwarlu Venkat, Guidipati; Bruni Let, Mette; Meyer, Anne S.

2004-01-01

and highlighted the importance of two-factor interactions for contribution toward off-flavors. The results suggest that (EZ)-2,6-nonadienal and 1-penten-3-one could be useful markers for fishy and metallic off-flavors in fish oil and fish oil enriched foods. Within the addition levels of the volatiles...... volatiles were subjected to sensory descriptive analysis for fishy and metallic off-flavors. The data were analyzed using partial least-squares regression and multiple linear regression to develop mathematical models. The models revealed significant main effects of (EZ)-2,6-nonadienal and 1-penten-3-one...... there was a curvature effect of (EZ)-2,6-nonadienal, a compensatory effect of (Z)-4-heptenal and (EE)-2,4-heptadienal, and a synergistic effect of (EZ)-2,6-nonadienal and (Z)-4-heptenal in the development of fishy off-flavors...

Interpreting consumer preferences: physicohedonic and psychohedonic models yield different information in a coffee-flavored dairy beverage.

Science.gov (United States)

Li, Bangde; Hayes, John E; Ziegler, Gregory R

2014-09-01

Designed experiments provide product developers feedback on the relationship between formulation and consumer acceptability. While actionable, this approach typically assumes a simple psychophysical relationship between ingredient concentration and perceived intensity. This assumption may not be valid, especially in cases where perceptual interactions occur. Additional information can be gained by considering the liking-intensity function, as single ingredients can influence more than one perceptual attribute. Here, 20 coffee-flavored dairy beverages were formulated using a fractional mixture design that varied the amount of coffee extract, fluid milk, sucrose, and water. Overall liking ( liking ) was assessed by 388 consumers using an incomplete block design (4 out of 20 prototypes) to limit fatigue; all participants also rated the samples for intensity of coffee flavor (coffee) , milk flavor (milk) , sweetness (sweetness) and thickness (thickness) . Across product means, the concentration variables explained 52% of the variance in liking in main effects multiple regression. The amount of sucrose (β = 0.46) and milk (β = 0.46) contributed significantly to the model (p's <0.02) while coffee extract (β = -0.17; p = 0.35) did not. A comparable model based on the perceived intensity explained 63% of the variance in mean liking ; sweetness (β = 0.53) and milk (β = 0.69) contributed significantly to the model (p's <0.04), while the influence of coffee flavor (β = 0.48) was positive but marginally (p = 0.09). Since a strong linear relationship existed between coffee extract concentration and coffee flavor, this discrepancy between the two models was unexpected, and probably indicates that adding more coffee extract also adds a negative attribute, e.g. too much bitterness. In summary, modeling liking as a function of both perceived intensity and physical concentration provides a richer interpretation of consumer data.

Flavor gauge models below the Fermi scale

Science.gov (United States)

Babu, K. S.; Friedland, A.; Machado, P. A. N.; Mocioiu, I.

2017-12-01

The mass and weak interaction eigenstates for the quarks of the third generation are very well aligned, an empirical fact for which the Standard Model offers no explanation. We explore the possibility that this alignment is due to an additional gauge symmetry in the third generation. Specifically, we construct and analyze an explicit, renormalizable model with a gauge boson, X, corresponding to the B - L symmetry of the third family. Having a relatively light (in the MeV to multi-GeV range), flavor-nonuniversal gauge boson results in a variety of constraints from different sources. By systematically analyzing 20 different constraints, we identify the most sensitive probes: kaon, B +, D + and Upsilon decays, D-{\\overline{D}}^0 mixing, atomic parity violation, and neutrino scattering and oscillations. For the new gauge coupling g X in the range (10-2-10-4) the model is shown to be consistent with the data. Possible ways of testing the model in b physics, top and Z decays, direct collider production and neutrino oscillation experiments, where one can observe nonstandard matter effects, are outlined. The choice of leptons to carry the new force is ambiguous, resulting in additional phenomenological implications, such as non-universality in semileptonic bottom decays. The proposed framework provides interesting connections between neutrino oscillations, flavor and collider physics.

Neutrino flavor instabilities in a time-dependent supernova model

Directory of Open Access Journals (Sweden)

Sajad Abbar

2015-12-01

Full Text Available A dense neutrino medium such as that inside a core-collapse supernova can experience collective flavor conversion or oscillations because of the neutral-current weak interaction among the neutrinos. This phenomenon has been studied in a restricted, stationary supernova model which possesses the (spatial spherical symmetry about the center of the supernova and the (directional axial symmetry around the radial direction. Recently it has been shown that these spatial and directional symmetries can be broken spontaneously by collective neutrino oscillations. In this letter we analyze the neutrino flavor instabilities in a time-dependent supernova model. Our results show that collective neutrino oscillations start at approximately the same radius in both the stationary and time-dependent supernova models unless there exist very rapid variations in local physical conditions on timescales of a few microseconds or shorter. Our results also suggest that collective neutrino oscillations can vary rapidly with time in the regimes where they do occur which need to be studied in time-dependent supernova models.

The QCD phase transition with 2, 3, and 4 flavors of dynamical quarks

International Nuclear Information System (INIS)

Christ, N.H.

1991-01-01

Recent results from the 256-node Columbia machine are presented on 16 3 xN t lattices for N t = 4 and 6 using Kogut-Susskind fermions with quark masses ranging between 0.01 and 1.0 lattice units. It is argued that for four flavors the region for small quark mass where the transition is first order shrinks more rapidly than suggested by naive scaling gas N t increases from 4 to 6. For N t = 4 and three degenerate flavors of quarks the transition remains first order at m = 0.025 however it is weaker than for four flavors. For 2 flavors no first order signal is seen even when the quark mass decreased to 0.01. Finally, the location and nature of the transition as the strange quark mass is varied (interpolating between the case of 2 and 3 degenerate flavors) is discussed. (orig.)

Dihedral flavor symmetries

Energy Technology Data Exchange (ETDEWEB)

Blum, Alexander Simon

2009-06-10

This thesis deals with the possibility of describing the flavor sector of the Standard Model of Particle Physics (with neutrino masses), that is the fermion masses and mixing matrices, with a discrete, non-abelian flavor symmetry. In particular, mass independent textures are considered, where one or several of the mixing angles are determined by group theory alone and are independent of the fermion masses. To this end a systematic analysis of a large class of discrete symmetries, the dihedral groups, is analyzed. Mass independent textures originating from such symmetries are described and it is shown that such structures arise naturally from the minimization of scalar potentials, where the scalars are gauge singlet flavons transforming non-trivially only under the flavor group. Two models are constructed from this input, one describing leptons, based on the group D{sub 4}, the other describing quarks and employing the symmetry D{sub 14}. In the latter model it is the quark mixing matrix element V{sub ud} - basically the Cabibbo angle - which is at leading order predicted from group theory. Finally, discrete flavor groups are discussed as subgroups of a continuous gauge symmetry and it is shown that this implies that the original gauge symmetry is broken by fairly large representations. (orig.)

Dihedral flavor symmetries

International Nuclear Information System (INIS)

Blum, Alexander Simon

2009-01-01

This thesis deals with the possibility of describing the flavor sector of the Standard Model of Particle Physics (with neutrino masses), that is the fermion masses and mixing matrices, with a discrete, non-abelian flavor symmetry. In particular, mass independent textures are considered, where one or several of the mixing angles are determined by group theory alone and are independent of the fermion masses. To this end a systematic analysis of a large class of discrete symmetries, the dihedral groups, is analyzed. Mass independent textures originating from such symmetries are described and it is shown that such structures arise naturally from the minimization of scalar potentials, where the scalars are gauge singlet flavons transforming non-trivially only under the flavor group. Two models are constructed from this input, one describing leptons, based on the group D 4 , the other describing quarks and employing the symmetry D 14 . In the latter model it is the quark mixing matrix element V ud - basically the Cabibbo angle - which is at leading order predicted from group theory. Finally, discrete flavor groups are discussed as subgroups of a continuous gauge symmetry and it is shown that this implies that the original gauge symmetry is broken by fairly large representations. (orig.)

Multisensory Flavor Priming

DEFF Research Database (Denmark)

Dijksterhuis, Garmt Bernard

2016-01-01

with a taxonomy of different priming situations. In food-related applications of flavor, both bottom-up (sensory) as well as top-down (expectations) processes are at play. Most of the complex interactions that this leads to take place outside the awareness of the perceiving subject. A model is presented where...... many, past and current, aspects (sensory, surroundings, social, somatic, sentimental) of a (flavor) perception, together result in the perception of a flavor, its liking. or its choice. This model borrows on ideas from priming, situated/embodied cognition, and (food-related) perception.......Flavor is multisensory; several interacting sensory systems-taste, smell, and mouthfeel-together comprise "flavor," making it a cognitively constructed percept rather than a bottom-up sensory one. In this chapter, some of the complications this entails for flavor priming are introduced, along...

Multi baryons with flavors in the Skyrme model

Energy Technology Data Exchange (ETDEWEB)

Schat, Carlos L. [Centro Brasileiro de Pesquisas Fisicas (CBPF), Rio de Janeiro, RJ (Brazil); Scoccola, Norberto N. [Comision Nacional de Energia Atomica, Buenos Aires (Argentina). Dept. of Physics

1999-07-01

We investigate the possible existence of multi baryons with heavy flavor quantum numbers using the bound state approach to the topological soliton model and the recently proposed approximation for multi skyrmion fields based on rational maps. We use an effective interaction Lagrangian which consistently incorporates both chiral symmetry and the heavy quark symmetry including the corrections up to order {omicron}(1/m{sub Q}). The model predicts some narrow heavy flavored multi baryon states with baryon number four and seven. (author)

Multi baryons with flavors in the Skyrme model

International Nuclear Information System (INIS)

Schat, Carlos L.; Scoccola, Norberto N.

1999-07-01

We investigate the possible existence of multi baryons with heavy flavor quantum numbers using the bound state approach to the topological soliton model and the recently proposed approximation for multi skyrmion fields based on rational maps. We use an effective interaction Lagrangian which consistently incorporates both chiral symmetry and the heavy quark symmetry including the corrections up to order ο(1/m Q ). The model predicts some narrow heavy flavored multi baryon states with baryon number four and seven. (author)

A couplet from flavored dark matter

Energy Technology Data Exchange (ETDEWEB)

Agrawal, Prateek [Fermilab,P.O. Box 500, Batavia, IL, 60510 (United States); Chacko, Zackaria [Maryland Center for Fundamental Physics, Department of Physics, University of Maryland,College Park, MD, 20742-4111 (United States); Kilic, Can [Theory Group, Department of Physics and Texas Cosmology Center,The University of Texas at Austin, 2515 Speedway Stop C1608, Austin, TX, 78712-1197 (United States); Verhaaren, Christopher B. [Maryland Center for Fundamental Physics, Department of Physics, University of Maryland,College Park, MD, 20742-4111 (United States)

2015-08-17

We show that a couplet, a pair of closely spaced photon lines, in the X-ray spectrum is a distinctive feature of lepton flavored dark matter models for which the mass spectrum is dictated by Minimal Flavor Violation. In such a scenario, mass splittings between different dark matter flavors are determined by Standard Model Yukawa couplings and can naturally be small, allowing all three flavors to be long-lived and contribute to the observed abundance. Then, in the presence of a tiny source of flavor violation, heavier dark matter flavors can decay via a dipole transition on cosmological timescales, giving rise to three photon lines. Two of these lines are closely spaced, and constitute the couplet. Provided the flavor violation is sufficiently small, the ratios of the line energies are determined in terms of the charged lepton masses, and constitute a prediction of this framework. For dark matter masses of order the weak scale, the couplet lies in the keV-MeV region, with a much weaker line in the eV-keV region. This scenario constitutes a potential explanation for the recent claim of the observation of a 3.5 keV line. The next generation of X-ray telescopes may have the necessary resolution to resolve the double line structure of such a couplet.

Three Lectures of Flavor and CP violation within and Beyond the Standard Model

CERN Document Server

Gori, Stefania

2016-01-01

These notes are based on the lectures I gave at the 2015 European School of High-Energy Physics (ESHEP2015). I discuss 1) flavor physics within the Standard Model, 2) effective field theories and Minimal Flavor Violation, 3) flavor physics in theories beyond the Standard Model and "high energy" flavor transitions of the top quark and of the Higgs boson. As a bi-product, I present the most updated constraints from the measurements of B_s -> mu^+mu^-, as well as I discuss the most recent development in the LHC searches for top flavor changing couplings.

Flavor changing neutral currents, CP violation, and implications for some rare decays in a SU(4)L x U(1)X extension of the standard model

International Nuclear Information System (INIS)

Jaramillo, Alejandro; Sanchez, Luis A.

2011-01-01

Extensions of the standard model with gauge symmetry SU(3) c x SU(4) L x U(1) X (3-4-1 extensions) where anomaly cancellation takes place between the fermion families (three-family models) predict the existence of two new heavy neutral gauge bosons which transmit flavor changing neutral currents at tree level. In this work, in the context of a three-family 3-4-1 extension which does not contain particles with exotic electric charges, we study the constraints coming from neutral meson mixing on the parameters of the extension associated to tree-level flavor changing neutral current effects. Taking into account experimental measurements of observables related to K and B meson mixing and including new CP-violating phases, we study the resulting bounds for angles and phases in the mixing matrix for the down-quark sector, as well as the implications of these bounds for the modifications in the amplitudes of the clean rare decays K + →π + νν, K L →π 0 νν, K L →π 0 l + l - (l=e, μ) and B d/s →μ + μ - .

Flavor condensates in brane models and dark energy

Science.gov (United States)

Mavromatos, Nick E.; Sarkar, Sarben; Tarantino, Walter

2009-10-01

In the context of a microscopic model of string-inspired foam, in which foamy structures are provided by brany pointlike defects (D-particles) in space-time, we discuss flavor mixing as a result of flavor nonpreserving 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. As a result of charge conservation, only electrically neutral matter can interact with the D-particles. Quantum fluctuations of the D-particles induce a nontrivial space-time background; in some circumstances, this could be akin to a cosmological Friedman-Robertson-Walker expanding-universe, with weak (but nonzero) particle production. Furthermore, the D-particle medium can induce an Mikheyev-Smirnov-Wolfenstein-type effect. We have argued previously, in the context of bosons, that the so-called flavor vacuum is the appropriate state to be used, at least for low-energy excitations, with energies/momenta up to a dynamically determined cutoff scale. Given the intriguing mass scale provided by neutrino flavor mass differences from the point of view of dark energy, we evaluate the flavor-vacuum expectation value (condensate) of the stress-energy tensor of the 1/2-spin fields with mixing in an effective-low-energy quantum field theory in this foam-induced curved space-time. We demonstrate, at late epochs of the Universe, that the fermionic vacuum condensate behaves as a fluid with negative pressure and positive energy; however, the equation of state has wfermion>-1/3 and so the contribution of the fermion-fluid flavor vacuum alone could not yield accelerating universes. Such contributions to the vacuum energy should be considered as (algebraically) additive to the flavored boson contributions, evaluated in our previous works; this should be considered as natural from (broken) target-space supersymmetry that characterizes realistic superstring

Flavor release measurement from gum model system.

Science.gov (United States)

Ovejero-López, Isabel; Haahr, Anne-Mette; van den Berg, Frans; Bredie, Wender L P

2004-12-29

Flavor release from a mint-flavored chewing gum model system was measured by atmospheric pressure chemical ionization mass spectroscopy (APCI-MS) and sensory time-intensity (TI). A data analysis method for handling the individual curves from both methods is presented. The APCI-MS data are ratio-scaled using the signal from acetone in the breath of subjects. Next, APCI-MS and sensory TI curves are smoothed by low-pass filtering. Principal component analysis of the individual curves is used to display graphically the product differentiation by APCI-MS or TI signals. It is shown that differences in gum composition can be measured by both instrumental and sensory techniques, providing comparable information. The peppermint oil level (0.5-2% w/w) in the gum influenced both the retronasal concentration and the perceived peppermint flavor. The sweeteners' (sorbitol or xylitol) effect is less apparent. Sensory adaptation and sensitivity differences of human perception versus APCI-MS detection might explain the divergence between the two dynamic measurement methods.

Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile

Directory of Open Access Journals (Sweden)

Maria Eugênia de Oliveira Mamede

2015-03-01

Full Text Available Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry (B, pineapple (C, jabuticaba (D, mango (E and cashew (F. The consumer profiles in the two regions studied were similar. Overall beverages B, A and F were the most accepted, with scores of 7.7, 6.4 and 6.2, respectively. Internal Preference Mapping showed that most of the consumers were located near beverages A, B and F, confirming the acceptance results. The consumers indicated appearance and flavor as the most appreciated characteristics in beverages A, B and F. Beverages A, B and F presented higher total soluble solids contents and viscosities than the other beverages. Consumer segmentation did not depend on the different levels of familiarity with the cajá flavor. Thus the preparation of mixed flavor beverages of cajá-strawberry and cajá-cashew is an excellent proposal because it presents flavors with good potential for marketing in different regions of Brazil.

μe conversion experiments. Testing charged lepton flavor violation

International Nuclear Information System (INIS)

Schaaf, Andries van der

2004-01-01

The recent evidence for neutrino mixing shows that lepton flavor is not a conserved quantity. Due to the smallness of the neutrino masses effective flavor changing neutral currents among charged leptons remain negligible in the Standard Model. Whereas b → sγ has a probability of O(10 -4 )μ → eγ is expected with a branching ratio around 10 -50 . Observable rates would be an unambiguous signal for physics beyond the Standard Model and indeed, many extensions of the model are constrained best by the present experimental limits on charged lepton flavor violation. In this talk I will discuss experimental searches for charged lepton flavor violation with emphasis on μe conversion in muonic atoms. (author)

B-meson anomalies and Higgs physics in flavored U(1)' model

Science.gov (United States)

Bian, Ligong; Lee, Hyun Min; Park, Chan Beom

2018-04-01

We consider a simple extension of the Standard Model with flavor-dependent U(1)', that has been proposed to explain some of B-meson anomalies recently reported at LHCb. The U(1)' charge is chosen as a linear combination of anomaly-free B_3-L_3 and L_μ -L_τ . In this model, the flavor structure in the SM is restricted due to flavor-dependent U(1)' charges, in particular, quark mixings are induced by a small vacuum expectation value of the extra Higgs doublet. As a result, it is natural to get sizable flavor-violating Yukawa couplings of heavy Higgs bosons involving the bottom quark. In this article, we focus on the phenomenology of the Higgs sector of the model including extra Higgs doublet and singlet scalars. We impose various bounds on the extended Higgs sector from Higgs and electroweak precision data, B-meson mixings and decays as well as unitarity and stability bounds, then discuss the productions and decays of heavy Higgs bosons at the LHC.

Open-label taste-testing study to evaluate the acceptability of both strawberry-flavored and orange-flavored amylmetacresol/2,4-dichlorobenzyl alcohol throat lozenges in healthy children.

Science.gov (United States)

Thompson, Alex; Reader, Sandie; Field, Emma; Shephard, Adrian

2013-06-01

Acute sore throat (pharyngitis) is one of the most common illnesses for which children are seen by primary care physicians. Most cases are caused by viruses and are benign and self-limiting. Clinically proven, over-the-counter throat lozenges provide rapid and effective relief of acute sore throat symptoms, and are increasingly important in self-management of this condition. The purpose of this study (International Standard Randomized Controlled Trial Number: ISRCTN34958871) was to evaluate the acceptability of two licensed, commercially available sore throat lozenges containing amylmetacresol and 2,4-dichlorobenzyl (AMC/DCBA)--one strawberry flavored and the other orange flavored--in healthy children. This was an open-label, single-dose, crossover, taste-testing study in children recruited via a clinical database and advertisements over a 3.5-week period. Potentially eligible participants were invited to attend the taste-testing session at a clinic. At the screening session, which took place either before or on the day of taste testing, details of relevant medical history, medication, and demographics were recorded. Of the 108 screened subjects, 102 were recruited. These were healthy male and female children aged 6-12 years. Each child cleansed their palate with water and water biscuits before tasting a strawberry-flavored lozenge (Strepsils® strawberry sugar free, Reckitt Benckiser Healthcare Limited, Nottingham, UK; PL 00063/0395), which was sucked for 1 minute and then expelled. The orange-flavored lozenge (Strepsils® orange with vitamin C, Reckitt Benckiser Healthcare Limited, Nottingham, UK; PL 016242152) was tasted at least 15 minutes later following further cleansing of the palate. The spontaneous reaction of the child on tasting each lozenge was observed and recorded. Subjects were asked to indicate their liking for each lozenge, using a 7-point hedonic facial scale, and were required to answer a series of questions relating to what they liked and

Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System

Directory of Open Access Journals (Sweden)

Zhiyong Xiong

2017-05-01

Full Text Available The effect of four mercapto flavor compounds (1,2-ethanedithiol, 1-butanethiol, 2-methyl-3-furanthiol, and 2-furanmethanethiol on acrylamide elimination were investigated in model systems. The obtained results showed that mercaptans assayed were effective in elimination arylamide in a model system. Their reactivities for decreasing acrylamide content depended on mercaptan’s molecular structure and acrylamide disappearance decreased in the following order: 1,2-ethanedithiol > 2-methyl-3-furanthiol > 1-butanethiol > 2-furanmethanethiol. Mercaptans were added to acrylamide to produce the corresponding 3-(alkylthio propionamides. This reaction was irreversible and only trace amounts of acrylamide were formed by thermal heating of 3-(alkylthio propanamide. Although a large amount disappeared, only part of the acrylamide conversed into 3-(alkylthio propionamides. All of these results constitute a fundamental proof of the complexity of the reactions involved in the removal of free acrylamide in foods. This implies mercapto flavor/aroma may directly or indirectly reduce the level of acrylamide in food processing. This study could be regarded as a pioneer contribution on acrylamide elimination in a model system by the addition of mercapto flavor compounds.

Impact of flavor and Higgs physics on theories beyond the standard model

Energy Technology Data Exchange (ETDEWEB)

Casagrande, Sandro

2013-02-13

Quantum effects of physics beyond the Standard Model receive strong indirect constraints from precisely measured collider observables. In the conceptual part of this thesis, we apply the generic relations between particle interactions in perturbatively unitary theories to calculate one-loop amplitudes for flavor physics. We provide template results applicable for any model of this class. We also investigate example models that are partly and such that are not perturbatively unitary: the Littlest Higgs model and Randall-Sundrum models. The latter have a unique coupling structure, which we cover exhaustively. We find strong constraints on the Randall-Sundrum models and numerically compare those from flavor, electroweak precision, and Higgs physics by performing detailed parameter scans. We observe interesting correlations between flavor observables, and we find that constraints from Higgs production and decays are already competitive.

Impact of flavor and Higgs physics on theories beyond the standard model

International Nuclear Information System (INIS)

Casagrande, Sandro

2013-01-01

Quantum effects of physics beyond the Standard Model receive strong indirect constraints from precisely measured collider observables. In the conceptual part of this thesis, we apply the generic relations between particle interactions in perturbatively unitary theories to calculate one-loop amplitudes for flavor physics. We provide template results applicable for any model of this class. We also investigate example models that are partly and such that are not perturbatively unitary: the Littlest Higgs model and Randall-Sundrum models. The latter have a unique coupling structure, which we cover exhaustively. We find strong constraints on the Randall-Sundrum models and numerically compare those from flavor, electroweak precision, and Higgs physics by performing detailed parameter scans. We observe interesting correlations between flavor observables, and we find that constraints from Higgs production and decays are already competitive.

High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine-xylose model system.

Science.gov (United States)

Ong, Olivia X H; Seow, Yi-Xin; Ong, Peter K C; Zhou, Weibiao

2015-09-01

Application of high intensity ultrasound has shown potential in the production of Maillard reaction odor-active flavor compounds in model systems. The impact of initial pH, sonication duration, and ultrasound intensity on the production of Maillard reaction products (MRPs) by ultrasound processing in a cysteine-xylose model system were evaluated using Response Surface Methodology (RSM) with a modified mathematical model. Generation of selected MRPs, 2-methylthiophene and tetramethyl pyrazine, was optimal at an initial pH of 6.00, accompanied with 78.1 min of processing at an ultrasound intensity of 19.8 W cm(-2). However, identification of volatiles using gas chromatography-mass spectrometry (GC/MS) revealed that ultrasound-assisted Maillard reactions generated fewer sulfur-containing volatile flavor compounds as compared to conventional heat treatment of the model system. Likely reasons for this difference in flavor profile include the expulsion of H2S due to ultrasonic degassing and inefficient transmission of ultrasonic energy. Copyright © 2015 Elsevier B.V. All rights reserved.

Working group report: Flavor physics and model building

Indian Academy of Sciences (India)

cO Indian Academy of Sciences. Vol. ... This is the report of flavor physics and model building working group at ... those in model building have been primarily devoted to neutrino physics. ..... [12] Andrei Gritsan, ICHEP 2004, Beijing, China.

Flavor physics and CP violation

International Nuclear Information System (INIS)

Isidori, Gino

2014-01-01

Lectures on flavor physics presented at the 2012 CERN HEP Summer School. Content: 1) flavor physics within the Standard Model, 2) phenomenology of B and D decays, 3) flavor physics beyond the Standard Model

Meat flavor precursors and factors influencing flavor precursors--A systematic review.

Science.gov (United States)

Khan, Muhammad Issa; Jo, Cheorun; Tariq, Muhammad Rizwan

2015-12-01

Flavor is the sensory impression sensed by taste and smell buds and is a leading factor determining the meat quality and purchasing decision of the consumer. Meat flavor is characteristic of volatiles produced as a result of reactions of non-volatile components that are induced thermally. The water soluble compounds having low molecular weight and meat lipids are important precursors of cooked meat flavor. The Maillard reaction, lipid oxidation, and vitamin degradation are leading reactions during cooking which develop meat flavor from uncooked meat with little aroma and bloody taste. The pre-slaughter and postmortem factors like animal breed, sex, age, feed, aging and cooking conditions contribute to flavor development of cooked meat. The objective of this review is to highlight the flavor chemistry, meat flavor precursors and factors affecting meat flavor precursors. Copyright © 2015 Elsevier Ltd. All rights reserved.

Heavy flavor baryons in hypercentral model

International Nuclear Information System (INIS)

Patel, Bhavin; Vinodkumar, P.C.; Rai, Ajay Kumar

2008-01-01

Heavy flavor baryons containing single and double charm (beauty) quarks with light flavor combinations are studied using the hypercentral description of the three- body problem. The confinement potential is assumed as hypercentral Coulomb plus power potential with power index υ. The ground state masses of the heavy flavor, J P = 1/2 + and 3/2 + baryons are computed for different power indices, υ starting from 0.5 to 2.0. The predicted masses are found to attain a saturated value in each case of quark combinations beyond the power index υ = 1.0. (author)

Chiral flavor violation from extended gauge mediation

Energy Technology Data Exchange (ETDEWEB)

Evans, Jared A. [Department of Physics, University of Illinois at Urbana-Champaign,Urbana, IL 61801 (United States); Shih, David; Thalapillil, Arun [NHETC, Department of Physics and Astronomy,Rutgers University, Piscataway, NJ 08854 (United States)

2015-07-08

Models of extended gauge mediation, in which large A-terms arise through direct messenger-MSSM superpotential couplings, are well-motivated by the discovery of the 125 GeV Higgs. However, since these models are not necessarily MFV, the flavor constraints could be stringent. In this paper, we perform the first detailed and quantitative study of the flavor violation in these models. To facilitate our study, we introduce a new tool called FormFlavor for computing precision flavor observables in the general MSSM. We validate FormFlavor and our qualitative understanding of the flavor violation in these models by comparing against analytical expressions. Despite being non-MFV, we show that these models are protected against the strongest constraints by a special flavor texture, which we dub chiral flavor violation (χFV). This results in only mild bounds from current experiments, and exciting prospects for experiments in the near future.

GUT and flavor models for neutrino masses and mixing

Science.gov (United States)

Meloni, Davide

2017-10-01

In the recent years experiments have established the existence of neutrino oscillations and most of the oscillation parameters have been measured with a good accuracy. However, in spite of many interesting ideas, no real illumination was sparked on the problem of flavor in the lepton sector. In this review, we discuss the state of the art of models for neutrino masses and mixings formulated in the context of flavor symmetries, with particular emphasis on the role played by grand unified gauge groups.

Flavor universal resonances and warped gravity

Energy Technology Data Exchange (ETDEWEB)

Agashe, Kaustubh; Du, Peizhi; Hong, Sungwoo; Sundrum, Raman [Maryland Center for Fundamental Physics, Department of Physics,University of Maryland, College Park, MD 20742 (United States)

2017-01-04

Warped higher-dimensional compactifications with “bulk” standard model, or their AdS/CFT dual as the purely 4D scenario of Higgs compositeness and partial compositeness, offer an elegant approach to resolving the electroweak hierarchy problem as well as the origins of flavor structure. However, low-energy electroweak/flavor/CP constraints and the absence of non-standard physics at LHC Run 1 suggest that a “little hierarchy problem” remains, and that the new physics underlying naturalness may lie out of LHC reach. Assuming this to be the case, we show that there is a simple and natural extension of the minimal warped model in the Randall-Sundrum framework, in which matter, gauge and gravitational fields propagate modestly different degrees into the IR of the warped dimension, resulting in rich and striking consequences for the LHC (and beyond). The LHC-accessible part of the new physics is AdS/CFT dual to the mechanism of “vectorlike confinement”, with TeV-scale Kaluza-Klein excitations of the gauge and gravitational fields dual to spin-0,1,2 composites. Unlike the minimal warped model, these low-lying excitations have predominantly flavor-blind and flavor/CP-safe interactions with the standard model. Remarkably, this scenario also predicts small deviations from flavor-blindness originating from virtual effects of Higgs/top compositeness at ∼O(10) TeV, with subdominant resonance decays into Higgs/top-rich final states, giving the LHC an early “preview” of the nature of the resolution of the hierarchy problem. Discoveries of this type at LHC Run 2 would thereby anticipate (and set a target for) even more explicit explorations of Higgs compositeness at a 100 TeV collider, or for next-generation flavor tests.

Flavor physics without flavor symmetries

Science.gov (United States)

Buchmuller, Wilfried; Patel, Ketan M.

2018-04-01

We quantitatively analyze a quark-lepton flavor model derived from a six-dimensional supersymmetric theory with S O (10 )×U (1 ) gauge symmetry, compactified on an orbifold with magnetic flux. Two bulk 16 -plets charged under the U (1 ) provide the three quark-lepton generations whereas two uncharged 10 -plets yield two Higgs doublets. At the orbifold fixed points mass matrices are generated with rank one or two. Moreover, the zero modes mix with heavy vectorlike split multiplets. The model possesses no flavor symmetries. Nevertheless, there exist a number of relations between Yukawa couplings, remnants of the underlying grand unified theory symmetry and the wave function profiles of the zero modes, which lead to a prediction of the light neutrino mass scale, mν 1˜10-3 eV and heavy Majorana neutrino masses in the range from 1 012 to 1 014 GeV . The model successfully includes thermal leptogenesis.

Flavor physics in the 3-3-1 models

International Nuclear Information System (INIS)

Pleitez, Vicente

2013-01-01

Full text: Flavor Physics is entering in a new precision era that will allow to uncover new physics scenarios at the TeV scale if they really do exist. We will discuss flavor changing neutral currents (FCNC) processes in the context of the minimal 3-3-1 model. In particular, we show that in this model, these processes do not impose necessarily strong constraints on the mass of the Z' of the model if we also consider the neutral scalar contributions to such processes, like the neutral meson mass differences and their rare semi-leptonic decays. We first obtain numerical values for all the mixing matrices of the model i.e., the unitary matrices that rotate the left- and right-handed quarks in each charge sector and give the correct mass of all the quarks and the CKM mixing matrix. Then, we find that there is a range of parameters in which the neutral scalar contributions to these processes may interfere with those of the Z', implying that this vector boson may be lighter than it has been thought. The model with right-handed neutrino will also brief discussed. (author)

Lepton-flavor violating B decays in generic Z' models

Science.gov (United States)

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

2015-09-01

LHCb has reported deviations from the Standard Model in b →s μ+μ- transitions for which a new neutral gauge boson is a prime candidate for an explanation. As this gauge boson has to couple in a flavor nonuniversal way to muons and electrons in order to explain RK, it is interesting to examine the possibility that also lepton flavor is violated, especially in the light of the CMS excess in h →τ±μ∓. In this article, we investigate the perspectives to discover the lepton-flavor violating modes B →K(*)τ±μ∓ , Bs→τ±μ∓ and B →K(*)μ±e∓, Bs→μ±e∓. For this purpose we consider a simplified model in which new-physics effects originate from an additional neutral gauge boson (Z') with generic couplings to quarks and leptons. The constraints from τ →3 μ , τ →μ ν ν ¯, μ →e γ , gμ-2 , semileptonic b →s μ+μ- decays, B →K(*)ν ν ¯ and Bs-B¯s mixing are examined. From these decays, we determine upper bounds on the decay rates of lepton-flavor violating B decays. Br (B →K ν ν ¯) limits the branching ratios of lepton-flavor violating B decays to be smaller than 8 ×10-5(2 ×10-5) for vectorial (left-handed) lepton couplings. However, much stronger bounds can be obtained by a combined analysis of Bs-B¯s, τ →3 μ , τ →μ ν ν ¯ and other rare decays. The bounds depend on the amount of fine-tuning among the contributions to Bs-B¯s mixing. Allowing for a fine-tuning at the percent level we find upper bounds of the order of 10-6 for branching ratios into τ μ final states, while Bs→μ±e∓ is strongly suppressed and only B →K(*)μ±e∓ can be experimentally accessible (with a branching ratio of order 10-7).

Flavor perception and aroma release from model dairy desserts.

Science.gov (United States)

Lethuaut, Laurent; Weel, Koen G C; Boelrijk, Alexandra E M; Brossard, Chantal D

2004-06-02

Six model dairy desserts, with three different textures and two sucrose levels, were equally flavored with a blend of four aroma compounds [ethyl pentanoate, amyl acetate, hexanal, and (E)-2-hexenal] and evaluated by a seven person panel in order to study whether the sensory perception of the flavor and the aroma release during eating varied with the textural characteristics or the sweetness intensity of the desserts. The sensory perception was recorded by the time intensity (TI) method, while the in vivo aroma release was simultaneously measured by the MS-nose. Considering the panel as a whole, averaged flavor intensity increased with sucrose level and varied with the texture of the desserts. Depending on the aroma compound, the averaged profile of in vivo aroma release varied, but for each aroma compound, averaged aroma release showed no difference with the sucrose level and little difference with the texture of the desserts. Perceptual sweetness-aroma interactions were the main factors influencing perception whatever the texture of the desserts.

Phenomenological aspects of possible vacua of a neutrino flavor model

Science.gov (United States)

Morozumi, Takuya; Okane, Hideaki; Sakamoto, Hiroki; Shimizu, Yusuke; Takagi, Kenta; Umeeda, Hiroyuki

2018-01-01

We discuss a supersymmetric model with discrete flavor symmetry {A}4× {Z}3. The additional scalar fields which contribute masses of leptons in the Yukawa terms are introduced in this model. We analyze their scalar potential and find that they have various vacuum structures. We show the relations among 24 different vacua and classify them into two types. We derive expressions of the lepton mixing angles, Dirac CP violating phase and Majorana phases for the two types. The model parameters which are allowed by the experimental data of the lepton mixing angles are different for each type. We also study the constraints on the model parameters which are related to Majorana phases. The different allowed regions of the model parameters for the two types are shown numerically for a given region of two combinations of the CP violating phases. Supported by JSPS KAKENHI Grant Number JP17K05418 (T.M.). This work is also supported in part by Grants-in-Aid for Scientific Research [No. 16J05332 (Y.S.), Nos. 24540272, 26247038, 15H01037, 16H00871, and 16H02189 (H.U.)] from the Ministry of Education, Culture, Sports, Science and Technology in Japan. H.O. is also supported by Hiroshima Univ. Alumni Association

Flavorful hybrid anomaly-gravity mediation

International Nuclear Information System (INIS)

Gross, Christian; Hiller, Gudrun

2011-01-01

We consider supersymmetric models where anomaly and gravity mediation give comparable contributions to the soft terms and discuss how this can be realized in a five-dimensional brane world. The gaugino mass pattern of anomaly mediation is preserved in such a hybrid setup. The flavorful gravity-mediated contribution cures the tachyonic slepton problem of anomaly mediation. The supersymmetric flavor puzzle is solved by alignment. We explicitly show how a working flavor-tachyon link can be realized with Abelian flavor symmetries and give the characteristic signatures of the framework, including O(1) slepton mass splittings between different generations and between doublets and singlets. This provides opportunities for same flavor dilepton edge measurements with missing energy at the Large Hadron Collider (LHC). Rare lepton decay rates could be close to their current experimental limit. Compared to pure gravity mediation, the hybrid model is advantageous because it features a heavy gravitino which can avoid the cosmological gravitino problem of gravity-mediated models combined with leptogenesis.

Lepton-flavor violating mediators

Energy Technology Data Exchange (ETDEWEB)

Galon, Iftah; Kwa, Anna [Department of Physics & Astronomy, University of California,Irvine, CA 92697 (United States); Tanedo, Philip [Department of Physics & Astronomy, University of California,Riverside, CA 92521 (United States)

2017-03-13

We present a framework where dark matter interacts with the Standard Model through a light, spin-0 mediator that couples chirally to pairs of different-flavor leptons. This flavor violating final state weakens bounds on new physics coupled to leptons from terrestrial experiments and cosmic-ray measurements. As an example, we apply this framework to construct a model for the Fermi-LAT excess of GeV γ-rays from the galactic center. We comment on the viability of this portal for self-interacting dark matter explanations of small scale structure anomalies and embeddings in flavor models. Models of this type are shown to be compatible with the muon anomalous magnetic moment anomaly. We review current experimental constraints and identify possible future theoretical and experimental directions.

Sequential flavor symmetry breaking

International Nuclear Information System (INIS)

Feldmann, Thorsten; Jung, Martin; Mannel, Thomas

2009-01-01

The gauge sector of the standard model exhibits a flavor symmetry that allows for independent unitary transformations of the fermion multiplets. In the standard model the flavor symmetry is broken by the Yukawa couplings to the Higgs boson, and the resulting fermion masses and mixing angles show a pronounced hierarchy. In this work we connect the observed hierarchy to a sequence of intermediate effective theories, where the flavor symmetries are broken in a stepwise fashion by vacuum expectation values of suitably constructed spurion fields. We identify the possible scenarios in the quark sector and discuss some implications of this approach.

Sequential flavor symmetry breaking

Science.gov (United States)

Feldmann, Thorsten; Jung, Martin; Mannel, Thomas

2009-08-01

The gauge sector of the standard model exhibits a flavor symmetry that allows for independent unitary transformations of the fermion multiplets. In the standard model the flavor symmetry is broken by the Yukawa couplings to the Higgs boson, and the resulting fermion masses and mixing angles show a pronounced hierarchy. In this work we connect the observed hierarchy to a sequence of intermediate effective theories, where the flavor symmetries are broken in a stepwise fashion by vacuum expectation values of suitably constructed spurion fields. We identify the possible scenarios in the quark sector and discuss some implications of this approach.

Stringy origin of non-Abelian discrete flavor symmetries

International Nuclear Information System (INIS)

Kobayashi, Tatsuo; Nilles, Hans Peter; Ploeger, Felix; Raby, Stuart; Ratz, Michael

2007-01-01

We study the origin of non-Abelian discrete flavor symmetries in superstring theory. We classify all possible non-Abelian discrete flavor symmetries which can appear in heterotic orbifold models. These symmetries include D 4 and Δ(54). We find that the symmetries of the couplings are always larger than the symmetries of the compact space. This is because they are a consequence of the geometry of the orbifold combined with the space group selection rules of the string. We also study possible breaking patterns. Our analysis yields a simple geometric understanding of the realization of non-Abelian flavor symmetries

A flavor-safe composite explanation of $R_K$

CERN Document Server

Carmona, Adrian

2017-05-04

In these proceedings we discuss a flavor-safe explanation of the anomaly found in $R_K= {\\cal B}(B \\to K \\mu^+ \\mu^-)/{\\cal B}(B \\to K e^+ e^-)$ by LHCb, within the framework of composite Higgs models. We present a model featuring a non-negligible degree of compositeness for all three generations of right-handed leptons, which leads to a violation of lepton-flavor universality in neutral current interactions while other constraints from quark- and lepton-flavor physics are met. Moreoever, the particular embedding of the lepton sector considered in this setup provides a parametrically enhanded contribution to the Higgs mass that can weak considerably the need for ultra-light top partners.

A flavor symmetry model for bilarge leptonic mixing and the lepton masses

Science.gov (United States)

Ohlsson, Tommy; Seidl, Gerhart

2002-11-01

We present a model for leptonic mixing and the lepton masses based on flavor symmetries and higher-dimensional mass operators. The model predicts bilarge leptonic mixing (i.e., the mixing angles θ12 and θ23 are large and the mixing angle θ13 is small) and an inverted hierarchical neutrino mass spectrum. Furthermore, it approximately yields the experimental hierarchical mass spectrum of the charged leptons. The obtained values for the leptonic mixing parameters and the neutrino mass squared differences are all in agreement with atmospheric neutrino data, the Mikheyev-Smirnov-Wolfenstein large mixing angle solution of the solar neutrino problem, and consistent with the upper bound on the reactor mixing angle. Thus, we have a large, but not close to maximal, solar mixing angle θ12, a nearly maximal atmospheric mixing angle θ23, and a small reactor mixing angle θ13. In addition, the model predicts θ 12≃ {π}/{4}-θ 13.

Synthesis and Odor Evaluation of Five New Sulfur-Containing Ester Flavor Compounds from 4-Ethyloctanoic Acid

Directory of Open Access Journals (Sweden)

Baoguo Sun

2010-07-01

Full Text Available Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. The synthesized compounds are 3-(methylthiopropyl 4-ethyloctanoate, 2-methyl-3-tetrahydro-furanthiol 4-ethyloctanoate, 4-methyl-5-thiazoleethanol 4-ethyloctanoate, 2-furan-methanethiol 4-ethyloctanoate and 2-methyl-3-furanthiol 4-ethyloctanoate. These five synthetic sulfur-containing ester flavor compounds all have meaty odor and might be used in foods if approved for this purpose in the future.

Synthesis and odor evaluation of five new sulfur-containing ester flavor compounds from 4-ethyloctanoic acid.

Science.gov (United States)

Liu, Yuping; Chen, Haitao; Yin, Decai; Sun, Baoguo

2010-07-29

Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. The synthesized compounds are 3-(methylthio)propyl 4-ethyloctanoate, 2-methyl-3-tetrahydro-furanthiol 4-ethyloctanoate, 4-methyl-5-thiazoleethanol 4-ethyloctanoate, 2-furan-methanethiol 4-ethyloctanoate and 2-methyl-3-furanthiol 4-ethyloctanoate. These five synthetic sulfur-containing ester flavor compounds all have meaty odor and might be used in foods if approved for this purpose in the future.

Flavor release and perception in hard candy: influence of flavor compound-flavor solvent interactions.

Science.gov (United States)

Schober, Amanda L; Peterson, Devin G

2004-05-05

The release kinetics of l-menthol dissolved in propylene glycol (PG), Miglyol, or 1,8-cineole (two common odorless flavor solvents differing in polarity and a hydrophobic flavor compound) were monitored from a model aqueous system via atmospheric pressure chemical ionization mass spectrometry (APCI-MS). Breath analysis was also conducted via APCI-MS to monitor release of l-menthol from hard candy that used PG and Miglyol for l-menthol incorporation. The quantities of l-menthol released when dissolved in PG or Miglyol from the model aqueous system were found to be similar and overall significantly greater in comparison to when dissolved in 1,8-cineole. Analogous results were reported by the breath analysis of hard candy. The release kinetics of l-menthol from PG or Miglyol versus from 1,8-cineole were notably more rapid and higher in quantity. Results from the sensory time-intensity study also indicated that there was no perceived difference in the overall cooling intensity between the two flavor solvent delivery systems (PG and Miglyol).

Self-induced neutrino flavor conversion without flavor mixing

International Nuclear Information System (INIS)

Chakraborty, S.; Izaguirre, I.; Raffelt, G.G.; Hansen, R. S.

2016-01-01

Neutrino-neutrino refraction in dense media can cause self-induced flavor conversion triggered by collective run-away modes of the interacting flavor oscillators. The growth rates were usually found to be of order a typical vacuum oscillation frequency Δ m 2 /2E. However, even in the simple case of a ν e beam interacting with an opposite-moving ν-bar e beam, and allowing for spatial inhomogeneities, the growth rate of the fastest-growing Fourier mode is of order μ=√2 G F  n ν , a typical ν–ν interaction energy. This growth rate is much larger than the vacuum oscillation frequency and gives rise to flavor conversion on a much shorter time scale. This phenomenon of 'fast flavor conversion' occurs even for vanishing Δ m 2 /2E and thus does not depend on energy, but only on the angle distributions. Moreover, it does not require neutrinos to mix or to have masses, except perhaps for providing seed disturbances. We also construct a simple homogeneous example consisting of intersecting beams and study a schematic supernova model proposed by Ray Sawyer, where ν e and ν-bar e emerge with different zenith-angle distributions, the key ingredient for fast flavor conversion. What happens in realistic astrophysical scenarios remains to be understood

FlavorDB: a database of flavor molecules

OpenAIRE

Garg, Neelansh; Sethupathy, Apuroop; Tuwani, Rudraksh; NK, Rakhi; Dokania, Shubham; Iyer, Arvind; Gupta, Ayushi; Agrawal, Shubhra; Singh, Navjot; Shukla, Shubham; Kathuria, Kriti; Badhwar, Rahul; Kanji, Rakesh; Jain, Anupam; Kaur, Avneet

2017-01-01

Abstract Flavor is an expression of olfactory and gustatory sensations experienced through a multitude of chemical processes triggered by molecules. Beyond their key role in defining taste and smell, flavor molecules also regulate metabolic processes with consequences to health. Such molecules present in natural sources have been an integral part of human history with limited success in attempts to create synthetic alternatives. Given their utility in various spheres of life such as food and ...

Color-flavor locked strange quark matter in a mass density-dependent model

International Nuclear Information System (INIS)

Chen Yuede; Wen Xinjian

2007-01-01

Properties of color-flavor locked (CFL) strange quark matter have been studied in a mass-density-dependent model, and compared with the results in the conventional bag model. In both models, the CFL phase is more stable than the normal nuclear matter for reasonable parameters. However, the lower density behavior of the sound velocity in this model is completely opposite to that in the bag model, which makes the maximum mass of CFL quark stars in the mass-density-dependent model larger than that in the bag model. (authors)

Radiatively induced neutrino mass model with flavor dependent gauge symmetry

Science.gov (United States)

Lee, SangJong; Nomura, Takaaki; Okada, Hiroshi

2018-06-01

We study a radiative seesaw model at one-loop level with a flavor dependent gauge symmetry U(1) μ - τ, in which we consider bosonic dark matter. We also analyze the constraints from lepton flavor violations, muon g - 2, relic density of dark matter, and collider physics, and carry out numerical analysis to search for allowed parameter region which satisfy all the constraints and to investigate some predictions. Furthermore we find that a simple but adhoc hypothesis induces specific two zero texture with inverse mass matrix, which provides us several predictions such as a specific pattern of Dirac CP phase.

Supersymmetry: Compactification, flavor, and dualities

Science.gov (United States)

Heidenreich, Benjamin Jones

We describe several new research directions in the area of supersymmetry. In the context of low-energy supersymmetry, we show that the assumption of R-parity can be replaced with the minimal flavor violation hypothesis, solving the issue of nucleon decay and the new physics flavor problem in one stroke. The assumption of minimal flavor violation uniquely fixes the form of the baryon number violating vertex, leading to testable predictions. The NLSP is unstable, and decays promptly to jets, evading stringent bounds on vanilla supersymmetry from LHC searches, whereas the gravitino is long-lived, and can be a dark matter component. In the case of a sbottom LSP, neutral mesinos can form and undergo oscillations before decaying, leading to same sign tops, and allowing us to place constraints on the model in this case. We show that this well-motivated phenomenology can be naturally explained by spontaneously breaking a gauged flavor symmetry at a high scale in the presence of additional vector-like quarks, leading to mass mixings which simultaneously generate the flavor structure of the baryon-number violating vertex and the Standard Model Yukawa couplings, explaining their minimal flavor violating structure. We construct a model which is robust against Planck suppressed corrections and which also solves the mu problem. In the context of flux compactifications, we begin a study of the local geometry near a stack of D7 branes supporting a gaugino condensate, an integral component of the KKLT scenario for Kahler moduli stabilization. We obtain an exact solution for the geometry in a certain limit using reasonable assumptions about symmetries, and argue that this solution exhibits BPS domain walls, as expected from field theory arguments. We also begin a larger program of understanding general supersymmetric compactifications of type IIB string theory, reformulating previous results in an SL(2, R ) covariant fashion. Finally, we present extensive evidence for a new class of

LHC benchmarks from flavored gauge mediation

Energy Technology Data Exchange (ETDEWEB)

Ierushalmi, N.; Iwamoto, S.; Lee, G.; Nepomnyashy, V.; Shadmi, Y. [Physics Department, Technion - Israel Institute of Technology,Haifa 32000 (Israel)

2016-07-12

We present benchmark points for LHC searches from flavored gauge mediation models, in which messenger-matter couplings give flavor-dependent squark masses. Our examples include spectra in which a single squark — stop, scharm, or sup — is much lighter than all other colored superpartners, motivating improved quark flavor tagging at the LHC. Many examples feature flavor mixing; in particular, large stop-scharm mixing is possible. The correct Higgs mass is obtained in some examples by virtue of the large stop A-term. We also revisit the general flavor and CP structure of the models. Even though the A-terms can be substantial, their contributions to EDM’s are very suppressed, because of the particular dependence of the A-terms on the messenger coupling. This holds regardless of the messenger-coupling texture. More generally, the special structure of the soft terms often leads to stronger suppression of flavor- and CP-violating processes, compared to naive estimates.

Neutrino magnetic moment in a theory with lepton flavor symmetry

International Nuclear Information System (INIS)

Stephanov, M.A.

1987-01-01

A model for generating the neutrino magnetic moment of the order of 10 -10 μ B is proposed, which is based on the SU(3) lepton flavor symmetry. In such a way one can avoid the flavor changing processes. The experimental constraints on the constants of the model are considered

Charged lepton flavor violation in a class of radiative neutrino mass generation models

Science.gov (United States)

Chowdhury, Talal Ahmed; Nasri, Salah

2018-04-01

We investigate the charged lepton flavor violating processes μ →e γ , μ →e e e ¯, and μ -e conversion in nuclei for a class of three-loop radiative neutrino mass generation models with electroweak multiplets of increasing order. We find that, because of certain cancellations among various one-loop diagrams which give the dipole and nondipole contributions in an effective μ e γ vertex and a Z-penguin contribution in an effective μ e Z vertex, the flavor violating processes μ →e γ and μ -e conversion in nuclei become highly suppressed compared to μ →e e e ¯ process. Therefore, the observation of such a pattern in LFV processes may reveal the radiative mechanism behind neutrino mass generation.

Flavor symmetries and fermion masses

International Nuclear Information System (INIS)

Rasin, A.

1994-04-01

We introduce several ways in which approximate flavor symmetries act on fermions and which are consistent with observed fermion masses and mixings. Flavor changing interactions mediated by new scalars appear as a consequence of approximate flavor symmetries. We discuss the experimental limits on masses of the new scalars, and show that the masses can easily be of the order of weak scale. Some implications for neutrino physics are also discussed. Such flavor changing interactions would easily erase any primordial baryon asymmetry. We show that this situation can be saved by simply adding a new charged particle with its own asymmetry. The neutrality of the Universe, together with sphaleron processes, then ensures a survival of baryon asymmetry. Several topics on flavor structure of the supersymmetric grand unified theories are discussed. First, we show that the successful predictions for the Kobayashi-Maskawa mixing matrix elements, V ub /V cb = √m u /m c and V td /V ts = √m d /m s , are a consequence of a large class of models, rather than specific properties of a few models. Second, we discuss how the recent observation of the decay β → sγ constrains the parameter space when the ratio of the vacuum expectation values of the two Higgs doublets, tanΒ, is large. Finally, we discuss the flavor structure of proton decay. We observe a surprising enhancement of the branching ratio for the muon mode in SO(10) models compared to the same mode in the SU(5) model

Neutrino mass in flavor dependent gauged lepton model

Science.gov (United States)

Nomura, Takaaki; Okada, Hiroshi

2018-03-01

We study a neutrino model introducing an additional nontrivial gauged lepton symmetry where the neutrino masses are induced at two-loop level, while the first and second charged-leptons of the standard model are done at one-loop level. As a result of the model structure, we can predict one massless active neutrino, and there is a dark matter candidate. Then we discuss the neutrino mass matrix, muon anomalous magnetic moment, lepton flavor violations, oblique parameters, and relic density of dark matter, taking into account the experimental constraints.

Enforced neutrality and color-flavor unlocking in the three-flavor Polyakov-loop Nambu-Jona-Lasinio model

International Nuclear Information System (INIS)

Abuki, H.; Ciminale, M.; Nardulli, G.; Ruggieri, M.; Gatto, R.

2008-01-01

We study how the charge neutrality affects the phase structure of the three-flavor Polyakov-loop Nambu-Jona-Lasinio (PNJL) model. We point out that, within the conventional PNJL model at finite density, the color neutrality is missing because the Wilson line serves as an external colored field coupled to dynamical quarks. In this paper we heuristically assume that the model may still be applicable. To get color neutrality, one has then to allow nonvanishing color chemical potentials. We study how the quark matter phase diagram in (T,m s 2 /μ)-plane is affected by imposing neutrality and by including the Polyakov-loop dynamics. Although these two effects are correlated in a nonlinear way, the impact of the Polyakov loop turns out to be significant in the T direction, while imposing neutrality brings a remarkable effect in the m s 2 /μ direction. In particular, we find a novel unlocking transition, when the temperature is increased, even in the chiral SU(3) limit. We clarify how and why this is possible once the dynamics of the colored Polyakov loop is taken into account. Also we succeed in giving an analytic expression for T c for the transition from two-flavor pairing (2SC) to unpaired quark matter in the presence of the Polyakov loop.

The Flavor of the Composite Pseudo-Goldstone Higgs

CERN Document Server

Csaki, Csaba; Weiler, Andreas

2008-01-01

We study the flavor structure of 5D warped models that provide a dual description of a composite pseudo-Goldstone Higgs. We first carefully re-examine the flavor constraints on the mass scale of new physics in the standard Randall-Sundrum-type scenarios, and find that the KK gluon mass should generically be heavier than about 21 TeV. We then compare the flavor structure of the composite Higgs models to those in the RS model. We find new contributions to flavor violation, which while still are suppressed by the RS-GIM mechanism, will enhance the amplitudes of flavor violations. In particular, there is a kinetic mixing term among the SM fields which (although parametrically not enhanced) will make the flavor bounds even more stringent than in RS, and imply the KK gluon mass to be at least about 33 TeV. For both the RS and the composite Higgs models the flavor bounds could be stronger or weaker depending on the assumption on the value of the gluon boundary kinetic term. These strong bounds seem to imply that the...

Probing the Randall-Sundrum geometric origin of flavor with lepton flavor violation

International Nuclear Information System (INIS)

Agashe, Kaustubh; Blechman, Andrew E.; Petriello, Frank

2006-01-01

The anarchic Randall-Sundrum model of flavor is a low energy solution to both the electroweak hierarchy and flavor problems. Such models have a warped, compact extra dimension with the standard model fermions and gauge bosons living in the bulk, and the Higgs living on or near the TeV brane. In this paper we consider bounds on these models set by lepton flavor-violation constraints. We find that loop-induced decays of the form l→l ' γ are ultraviolet sensitive and incalculable when the Higgs field is localized on a four-dimensional brane; this drawback does not occur when the Higgs field propagates in the full five-dimensional space-time. We find constraints at the few TeV level throughout the natural range of parameters, arising from μ-e conversion in the presence of nuclei, rare μ decays, and rare τ decays. A tension exists between loop-induced dipole decays such as μ→eγ and tree-level processes such as μ-e conversion; they have opposite dependences on the five-dimensional Yukawa couplings, making it difficult to decouple flavor-violating effects. We emphasize the importance of the future experiments MEG and PRIME. These experiments will definitively test the Randall-Sundrum geometric origin of hierarchies in the lepton sector at the TeV scale

A large Muon Electric Dipole Moment from Flavor?

CERN Document Server

Hiller, Gudrun; Laamanen, Jari; Rüppell, Timo

2010-01-01

We study the prospects and opportunities of a large muon electric dipole moment (EDM) of the order (10^{-24} - 10^{-22}) ecm. We investigate how natural such a value is within the general minimal supersymmetric extension of the Standard Model with CP violation from lepton flavor violation in view of the experimental constraints. In models with hybrid gauge-gravity mediated supersymmetry breaking a large muon EDM is indicative for the structure of flavor breaking at the Planck scale, and points towards a high messenger scale.

The flavor of the composite pseudo-goldstone Higgs

International Nuclear Information System (INIS)

Csaki, Csaba; Weiler, Andreas; Falkowski, Adam

2008-01-01

We study the flavor structure of 5D warped models that provide a dual description of a composite pseudo-Goldstone Higgs. We first carefully re-examine the flavor constraints on the mass scale of new physics in the standard Randall-Sundrum-type scenarios, and find that the KK gluon mass should generically be heavier than about 21 TeV. We then compare the flavor structure of the composite Higgs models to those in the RS model. We find new contributions to flavor violation, which while still are suppressed by the RS-GIM mechanism, will enhance the amplitudes of flavor violations. In particular, there is a kinetic mixing term among the SM fields which (although parametrically not enhanced) will make the flavor bounds even more stringent than in RS. This together with the fact that in the pseudo-Goldstone scenario Yukawa couplings are set by a gauge coupling implies the KK gluon mass to be at least about 33 TeV. For both the RS and the composite Higgs models the flavor bounds could be stronger or weaker depending on the assumption on the value of the gluon boundary kinetic term. These strong bounds seem to imply that the fully anarchic approach to flavor in warped extra dimensions is implausible, and there have to be at least some partial flavor symmetries appearing that eliminate part of the sources for flavor violation. We also present complete expressions for the radiatively generated Higgs potential of various 5D implementations of the composite Higgs model, and comment on the 1-5 percent level tuning needed in the top sector to achieve a phenomenologically acceptable vacuum state.

Flavor Alignment via Shining in RS

CERN Document Server

Csáki, Csaba; Surujon, Ze'ev; Weiler, Andreas

2010-01-01

We present a class of warped extra dimensional models whose flavor violating interactions are much suppressed compared to the usual anarchic case due to flavor alignment. Such suppression can be achieved in models where part of the global flavor symmetry is gauged in the bulk and broken in a controlled manner. We show that the bulk masses can be aligned with the down type Yukawa couplings by an appropriate choice of bulk flavon field representations and TeV brane dynamics. This alignment could reduce the flavor violating effects to levels which allow for a Kaluza-Klein scale as low as 2-3 TeV, making the model observable at the LHC. However, the up-type Yukawa couplings on the IR brane, which are bounded from below by recent bounds on CP violation in the D system, induce flavor misalignment radiatively. Off-diagonal down-type Yukawa couplings and kinetic mixings for the down quarks are both consequences of this effect. These radiative Yukawa corrections can be reduced by raising the flavon VEV on the IR brane...

Flavor physics in the Randall-Sundrum model I. Theoretical setup and electroweak precision tests

International Nuclear Information System (INIS)

Casagrande, S.; Goertz, F.; Haisch, U.; Neubert, M.; Pfoh, T.

2008-01-01

A complete discussion of tree-level flavor-changing effects in the Randall-Sundrum (RS) model with brane-localized Higgs sector and bulk gauge and matter fields is presented. The bulk equations of motion for the gauge and fermion fields, supplemented by boundary conditions taking into account the couplings to the Higgs sector, are solved exactly. For gauge fields the Kaluza-Klein (KK) decomposition is performed in a covariant R ξ gauge. For fermions the mixing between different generations is included in a completely general way. The hierarchies observed in the fermion spectrum and the quark mixing matrix are explained naturally in terms of anarchic five-dimensional Yukawa matrices and wave-function overlap integrals. Detailed studies of the flavor-changing couplings of the Higgs boson and of gauge bosons and their KK excitations are performed, including in particular the couplings of the standard W ± and Z 0 bosons. A careful analysis of electroweak precision observables including the S and T parameters and the Z 0 b b-bar couplings shows that the simplest RS model containing only Standard Model particles and their KK excitations is consistent with all experimental bounds for a KK scale as low as a few TeV, if one allows for a heavy Higgs boson (m h ∼ ± bosons, tree-level flavor-changing neutral current couplings of the Z 0 and Higgs bosons, the rare decays t → c(u)Z 0 and t → c(u)h, and the flavor mixing among KK fermions. The results obtained in this work form the basis for general calculations of flavor-changing processes in the RS model and its extensions.

Adolescents’ Interest in Trying Flavored E-Cigarettes

Science.gov (United States)

Pepper, J.K.; Ribisl, K.M.; Brewer, N.T.

2016-01-01

Background More U.S. adolescents use e-cigarettes than smoke cigarettes. Research suggests flavored e-cigarettes appeal to youth, but little is known about perceptions of and reasons for attraction to specific flavors. Methods A national sample of adolescents (n=1,125) ages 13-17 participated in a phone survey from November 2014-June 2015. We randomly assigned adolescents to respond to survey items about 1 of 5 e-cigarette flavors (tobacco, alcohol, menthol, candy, or fruit) and used regression analysis to examine the impact of flavor on interest in trying e-cigarettes and harm beliefs. Results Adolescents were more likely to report interest in trying an e-cigarette offered by a friend if it were flavored like menthol (OR=4.00, 95% CI 1.46-10.97), candy (OR=4.53, 95% CI 1.67-12.31), or fruit (OR=6.49, 95% CI 2.48-17.01) compared to tobacco. Adolescents believed that fruit-flavored e-cigarettes were less harmful to health than tobacco-flavored e-cigarettes (preasons for the appeal of individual flavors, such as novelty and perceived prestige. PMID:27633762

Composite Higgs-mediated flavor-changing neutral current

International Nuclear Information System (INIS)

Agashe, Kaustubh; Contino, Roberto

2009-01-01

We discuss how, in the presence of higher-dimensional operators, the standard model fermion masses can be misaligned in flavor space with the Yukawa couplings to the Higgs boson, even with only one Higgs doublet. Such misalignment results in flavor-violating couplings to the Higgs and hence flavor-changing neutral current processes from tree-level Higgs exchange. We perform a model-independent analysis of such an effect. Specializing to the framework of a composite Higgs with partially composite standard model gauge and fermion fields, we show that the constraints on the compositeness scale implied by ε K can be generically as strong as those from the exchange of heavy spin-1 resonances if the Higgs is light and strongly coupled to the new states. In the special and well-motivated case of a composite pseudo-Goldstone Higgs, we find that the shift symmetry acting on the Higgs forces an alignment of the fermion mass terms with their Yukawa couplings at leading order in the fermions' degree of compositeness, thus implying much milder bounds. As a consequence of the flavor-violating Higgs couplings, we estimate BR(t→ch)∼10 -4 and BR(h→tc)∼5x10 -3 both for a pseudo-Goldstone (if t R is fully composite) and for a generic composite Higgs. By virtue of the AdS/CFT correspondence, our results directly apply to 5-dimensional Randall-Sundrum compactifications.

(S3)3 theories of flavor

International Nuclear Information System (INIS)

Carone, C.D.

1996-07-01

The author presents a supersymmetric theory of flavor based on the discrete flavor group (S 3 ) 3 . The model can account for the masses and mixing angles of the standard model, while maintaining sufficient sfermion degeneracy to evade the supersymmetric flavor problem. The author demonstrates that the model has a viable phenomenology and makes one very striking prediction: the nucleon decays predominantly to Kl where l is a first generation lepton. He shows that the modes n → K 0 bar ν e , p → K + bar ν e , and p → K 0 e + occur at comparable rates, and could well be discovered simultaneously at the SuperKamiokande experiment

Lepton flavor violation and scalar dark matter in a radiative model of neutrino masses

Energy Technology Data Exchange (ETDEWEB)

Esch, Sonja; Klasen, Michael; Lamprea, David R. [Westfaelische Wilhelms-Universitaet Muenster, Institut fuer Theoretische Physik, Muenster (Germany); Yaguna, Carlos E. [Universidad Pedagogica y Tecnologica de Colombia, Escuela de Fisica, Tunja (Colombia)

2018-02-15

We consider a simple extension of the Standard Model that can account for the dark matter and explain the existence of neutrino masses. The model includes a vector-like doublet of SU(2), a singlet fermion, and two scalar singlets, all of them odd under a new Z{sub 2} symmetry. Neutrino masses are generated radiatively by one-loop processes involving the new fields, while the dark matter candidate is the lightest neutral particle among them. We focus specifically on the case where the dark matter particle is one of the scalars and its relic density is determined by its Yukawa interactions. The phenomenology of this setup, including neutrino masses, dark matter and lepton flavor violation, is analyzed in some detail. We find that the dark matter mass must be below 600 GeV to satisfy the relic density constraint. Lepton flavor violating processes are shown to provide the most promising way to test this scenario. Future μ → 3e and μ-e conversion experiments, in particular, have the potential to probe the entire viable parameter space of this model. (orig.)

Naturally large radiative lepton flavor violating Higgs decay mediated by lepton-flavored dark matter

International Nuclear Information System (INIS)

Baek, Seungwon; Kang, Zhaofeng

2016-01-01

In the standard model (SM), lepton flavor violating (LFV) Higgs decay is absent at renormalizable level and thus it is a good probe to new physics. In this article we study a type of new physics that could lead to large LFV Higgs decay, i.e., a lepton-flavored dark matter (DM) model which is specified by a Majorana DM and scalar lepton mediators. Different from other similar models with similar setup, we introduce both left-handed and right-handed scalar leptons. They allow large LFV Higgs decay and thus may explain the tentative Br(h→τμ)∼1% experimental results from the LHC. In particular, we find that the stringent bound from τ→μγ can be naturally evaded. One reason, among others, is a large chirality violation in the mediator sector. Aspects of relic density and especially radiative direct detection of the leptonic DM are also investigated, stressing the difference from previous lepton-flavored DM models.

Light pseudoscalar mesons in a nonlocal three flavor chiral quark model

International Nuclear Information System (INIS)

Gomez Dumm, D.

2004-01-01

We study the properties of light pseudoscalar mesons in a nonlocal three flavor chiral quark model with nonlocal separable interactions. We consider the case of a Gaussian regulator, evaluating meson masses and decay constants. Our results are found to be in good agreement with empirical values, in particular, in the case of the ratio f κ /f π and the decay π 0 → γγ. The model leads also to a reasonable description of the observed phenomenology in the η-η ' sector, where two significantly different mixing angles are required. Detailed description of the work sketched here can be found in Ref. [1]. (author)

b{yields}s decays in a model with Z-mediated flavor changing neutral current

Energy Technology Data Exchange (ETDEWEB)

Alok, Ashutosh Kumar [Indian Institute of Technology Rajasthan, Jodhpur (India); Gangal, Shireen [DESY Hamburg (Germany). Theory Group

2012-09-15

In the scenario with Z mediated flavor changing neutral current occurring at the tree level due to the addition of a vector-like isosinglet down-type quark d' to the SM particle spectrum, we perform a {chi}{sup 2} fit using the flavor physics data and obtain the best fit value along with errors of the tree level Zbs coupling, U{sub sb}. The fit indicates that the new physics coupling is constrained to be small: we obtain vertical stroke U{sub sb} vertical stroke {<=}3.40 x 10{sup -4} at 3{sigma}. Still this does allow for the possibility of new physics signals in some of the observables such as semileptonic CP asymmetry in B{sub s} decays.

Lepton flavor violation and seesaw symmetries

Energy Technology Data Exchange (ETDEWEB)

Aristizabal Sierra, D., E-mail: daristizabal@ulg.ac.be [Universite de Liege, IFPA, Department AGO (Belgium)

2013-03-15

When the standard model is extended with right-handed neutrinos the symmetries of the resulting Lagrangian are enlarged with a new global U(1){sub R} Abelian factor. In the context of minimal seesaw models we analyze the implications of a slightly broken U(1){sub R} symmetry on charged lepton flavor violating decays. We find, depending on the R-charge assignments, models where charged lepton flavor violating rates can be within measurable ranges. In particular, we show that in the resulting models due to the structure of the light neutrino mass matrix muon flavor violating decays are entirely determined by neutrino data (up to a normalization factor) and can be sizable in a wide right-handed neutrino mass range.

Flavor Dependence of the S-parameter

DEFF Research Database (Denmark)

Di Chiara, Stefano; Pica, Claudio; Sannino, Francesco

2011-01-01

of flavors, colors and matter representation. We show that S, normalized to the number of flavors, increases as we decrease the number of flavors and gives a direct measure of the anomalous dimension of the mass of the fermions. Our findings support the conjecture presented in [arXiv:1006.0207 [hep...... constitute important constraints on models of dynamical electroweak symmetry breaking and unparticle physics....

Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.

Science.gov (United States)

Aliani, Michel; Farmer, Linda J

2005-08-10

Sensory evaluation was used to identify flavor precursors that are critical for flavor development in cooked chicken. Among the potential flavor precursors studied (thiamin, inosine 5'-monophosphate, ribose, ribose-5-phosphate, glucose, and glucose-6-phosphate), ribose appears most important for chicken aroma. An elevated concentration (added or natural) of only 2-4-fold the natural concentration gives an increase in the selected aroma and flavor attributes of cooked chicken meat. Assessment of the volatile odor compounds by gas chromatography-odor assessment and gas chromatography-mass spectrometry showed that ribose increased odors described as "roasted" and "chicken" and that the changes in odor due to additional ribose are probably caused by elevated concentrations of compounds such as 2-furanmethanethiol, 2-methyl-3-furanthiol, and 3-methylthiopropanal.

Flavor changing processes in supersymmetric models with hybrid gauge- and gravity-mediation

International Nuclear Information System (INIS)

Hiller, Gudrun; Hochberg, Yonit; Nir, Yosef

2009-01-01

We consider supersymmetric models where gauge mediation provides the dominant contributions to the soft supersymmetry breaking terms while gravity mediation provides sub-dominant yet non-negligible contributions. We further assume that the gravity-mediated contributions are subject to selection rules that follow from a Froggatt-Nielsen symmetry. This class of models constitutes an example of viable and natural non-minimally flavor violating models. The constraints from K 0 -K-bar 0 mixing imply that the modifications to the Standard Model predictions for B d -B-bar d and B s - B-bar s mixing are generically at most at the percent level, but can be of order ten percent for large tan β. The modifications for D 0 -D-bar 0 mixing are generically at most of order a few percent, but in a special subclass of models they can be of order one. We point out ΔB = 1 processes relevant for flavor violation in hybrid mediation.

Lepton flavor changing processes and CP violation in the 331 model

Energy Technology Data Exchange (ETDEWEB)

Liu, J T [Texas A and M Univ., College Station, TX (United States). Center for Theoretical Physics; Ng, D

1994-01-01

By extending the electroweak gauge group to SU(3){sub L}x U(1){sub y}, the 331 model incorporates dilepton gauge bosons Y which do not respect individual lepton family number. We point out that, in addition to family diagonal couplings such as Y-e-e that change lepton family number by two units, dileptons may also have family nondiagonal couplings such as Y-{mu}-e. The latter coupling violates lepton family number by a single unit and manifests itself via lepton flavor changing decays such as {mu} {yields} e{gamma} and p --+ c-1. The family non-diagonal interaction can be CP violating and typically generates extremely large leptonic electric dipole moments. We demonstrate a natural mechanism for eliminating both single unit lepton flavor violation and large leptonic CP violation. Although we focus on the 331 model, our results are applicable to other dilepton models as well, including SU(15) grand unification. (author). 41 refs., 2 figs.

Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile

OpenAIRE

Mamede,Maria Eugênia de Oliveira; Kalschne,Daneysa Lahis; Santos,Adriana Pereira Coelho; Benassi,Marta de Toledo

2015-01-01

Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A) was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry (B), pineapple (C), jabuticaba (D), mango (E) and cashew (F). The consumer profiles in the two regions studied were similar. Ove...

A Flavorful Factoring of the Strong CP Problem

Energy Technology Data Exchange (ETDEWEB)

Agrawal, Prateek [Harvard U., Phys. Dept.; Howe, Kiel [Fermilab

2017-12-15

Motivated by the intimate connection between the strong CP problem and the flavor structure of the Standard Model, we present a flavor model that revives and extends the classic ${m_u=0}$ solution to the strong CP problem. QCD is embedded into a $SU(3)_1\\times SU(3)_2 \\times SU(3)_3$ gauge group, with each generation of quarks charged under the respective $SU(3)$. The non-zero value of the up-quark Yukawa coupling (along with the strange quark and bottom-quark Yukawas) is generated by contributions from small instantons at a new scale $M \\gg \\Lambda_{QCD}$. The Higgsing of $SU(3)^3\\to SU(3)_c$ allows dimension-5 operators that generate the Standard Model flavor structure and can be completed in a simple renormalizable theory. The smallness of the third generation mixing angles can naturally emerge in this picture, and is connected to the smallness of threshold corrections to $\\bar\\theta$. Remarkably, $\\bar\\theta$ is essentially fixed by the measured quark masses and mixings, and is estimated to be close to the current experimental bound and well within reach of the next generation of neutron and proton EDM experiments.

Heavy flavors

International Nuclear Information System (INIS)

Cox, B.; Gilman, F.J.; Gottschalk, T.D.

1986-11-01

A range of issues pertaining to heavy flavors at the SSC is examined including heavy flavor production by gluon-gluon fusion and by shower evolution of gluon jets, flavor tagging, reconstruction of Higgs and W bosons, and the study of rare decays and CP violation in the B meson system. A specific detector for doing heavy flavor physics and tuned to this latter study at the SSC, the TASTER, is described. 36 refs., 10 figs

Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems.

Science.gov (United States)

Hou, Li; Xie, Jianchun; Zhao, Jian; Zhao, Mengyao; Fan, Mengdie; Xiao, Qunfei; Liang, Jingjing; Chen, Feng

2017-10-01

To explore initial Maillard reaction pathways and mechanisms for maximal formation of meaty flavors in heated cysteine-xylose-glycine systems, model reactions with synthesized initial Maillard intermediates, Gly-Amadori, TTCA (2-threityl-thiazolidine-4-carboxylic acids) and Cys-Amadori, were investigated. Relative relativities were characterized by spectrophotometrically monitoring the development of colorless degradation intermediates and browning reaction products. Aroma compounds formed were determined by solid-phase microextraction combined with GC-MS and GC-olfactometry. Gly-Amadori showed the fastest reaction followed by Cys-Amadori then TTCA. Free glycine accelerated reaction of TTCA, whereas cysteine inhibited that of Gly-Amadori due to association forming relatively stable thiazolidines. Cys-Amadori/Gly had the highest reactivity in development of both meaty flavors and brown products. TTCA/Gly favored yielding meaty flavors, whereas Gly-Amadori/Cys favored generation of brown products. Conclusively, initial formation of TTCA and pathway involving TTCA with glycine were more applicable to efficiently produce processed-meat flavorings in a cysteine-xylose-glycine system. Copyright © 2017 Elsevier Ltd. All rights reserved.

Minimal Flavor Constraints for Technicolor

DEFF Research Database (Denmark)

Sakuma, Hidenori; Sannino, Francesco

2010-01-01

We analyze the constraints on the the vacuum polarization of the standard model gauge bosons from a minimal set of flavor observables valid for a general class of models of dynamical electroweak symmetry breaking. We will show that the constraints have a strong impact on the self-coupling and mas......We analyze the constraints on the the vacuum polarization of the standard model gauge bosons from a minimal set of flavor observables valid for a general class of models of dynamical electroweak symmetry breaking. We will show that the constraints have a strong impact on the self...

An E-liquid Flavor Wheel: A Shared Vocabulary based on Systematically Reviewing E-liquid Flavor Classifications in Literature.

NARCIS (Netherlands)

Krüsemann, Erna Johanna Zegerina; Boesveldt, Sanne; de Graaf, Kees; Talhout, Reinskje

2018-01-01

E-liquids are available in a high variety of flavors. A systematic classification of e-liquid flavors is necessary to increase comparability of research results. In the food, alcohol and fragrance industry, flavors are classified using flavor wheels. We systematically reviewed literature on flavors

Extraordinary phenomenology from warped flavor triviality

International Nuclear Information System (INIS)

Delaunay, Cedric; Gedalia, Oram; Lee, Seung J.; Perez, Gilad; Ponton, Eduardo

2011-01-01

Anarchic warped extra dimensional models provide a solution to the hierarchy problem. They can also account for the observed flavor hierarchies, but only at the expense of little hierarchy and CP problems, which naturally require a Kaluza-Klein (KK) scale beyond the LHC reach. We have recently shown that when flavor issues are decoupled, and assumed to be solved by UV physics, the framework's parameter space greatly opens. Given the possibility of a lower KK scale and composite light quarks, this class of flavor triviality models enjoys a rather exceptional phenomenology, which is the focus of this Letter. We also revisit the anarchic RS EDM problem, which requires m KK ≥12 TeV, and show that it is solved within flavor triviality models. Interestingly, our framework can induce a sizable differential tt-bar forward-backward asymmetry, and leads to an excess of massive boosted di-jet events, which may be linked to the recent findings of the CDF Collaboration. This feature may be observed by looking at the corresponding planar flow distribution, which is presented here. Finally we point out that the celebrated standard model preference towards a light Higgs is significantly reduced within our framework.

Minimal flavor violation in the lepton sector of the Randall-Sundrum model

International Nuclear Information System (INIS)

Chen Muchun; Yu Haibo

2009-01-01

We propose a realization of Minimal Flavor Violation in the lepton sector of the Randall-Sundrum model. With the MFV assumption, the only source of flavor violation are the 5D Yukawa couplings, and the usual two independent sources of flavor violation are related. In the limit of massless neutrinos, the bulk mass matrices and 5D Yukawa matrices are simultaneously diagonalized, and hence the absence of FCNCs. In the case of massive neutrinos, the contributions to FCNCs in the charged lepton sector are highly suppressed, due to the smallness of neutrino masses. In addition, the MFV assumption also allows suppressing one-loop charged current contributions to flavor changing processes by reducing the size of the Yukawa couplings, which is not possible in the generic anarchical case. We found that the first KK mass scale as low as ∼3 TeV can be allowed. In both cases, we present a set of numerical results that give rise to realistic lepton masses and mixing angles. Mild hierarchy in the 5D Yukawa matrix of O(25) in our numerical example is required to be consistent with two large and one small mixing angles. This tuning could be improved by having a more thorough search of the parameter space

Strong CP, flavor, and twisted split fermions

International Nuclear Information System (INIS)

Harnik, Roni; Perez, Gilad; Schwartz, Matthew D.; Shirman, Yuri

2005-01-01

We present a natural solution to the strong CP problem in the context of split fermions. By assuming CP is spontaneously broken in the bulk, a weak CKM phase is created in the standard model due to a twisting in flavor space of the bulk fermion wavefunctions. But the strong CP phase remains zero, being essentially protected by parity in the bulk and CP on the branes. As always in models of spontaneous CP breaking, radiative corrections to theta bar from the standard model are tiny, but even higher dimension operators are not that dangerous. The twisting phenomenon was recently shown to be generic, and not to interfere with the way that split fermions naturally weaves small numbers into the standard model. It follows that out approach to strong CP is compatible with flavor, and we sketch a comprehensive model. We also look at deconstructed version of this setup which provides a viable 4D model of spontaneous CP breaking which is not in the Nelson-Barr class. (author)

Flavor symmetry in the large Nc limit

International Nuclear Information System (INIS)

Karl, G.; Washington Univ., Seattle, WA; Lipkin, H.J.; Washington Univ., Seattle, WA

1991-01-01

An essential difference between two-flavor and three-flavor descriptions of baryons in large N c QCD is discussed in detail. For N c ≥3 a state with the SU(3) flavor quantum numbers of the proton must contain a number of strange quarks n s ≥(N c -3)/3, while a state with no strange quarks must have extra hypercharge Y-1 = 3/N c -1. The extra strangeness or extra hypercharge which vanishes for N c = 3 is spurious for the physical proton. This problem does not arise in two-flavor QCD, where the flavor-SU(2) Skyrmion may give a good approximation for nucleon-pion physics at low energies below strangeness threshold. But any nucleon model with SU(3) flavor symmetry which is interpreted as arising from the large N c limit in QCD can lead to erroneous conclusions about the spin and flavor structure of the proton. 12 refs

CP violation as a probe of flavor origin in supersymmetry

International Nuclear Information System (INIS)

Demir, D.A.; Masiero, A.; Vives, O.

1999-11-01

We address the question of the relation between supersymmetry breaking and the origin of flavor in the context of CP violating phenomena. We prove that, in the absence of the Cabibbo-Kobayashi-Maskawa phase, a general Minimal Supersymmetric Standard Model with all possible phases in the soft-breaking terms, but no new flavor structure beyond the usual Yukawa matrices, can never give a sizeable contribution to ε K , ε'/ε or hadronic B 0 CP asymmetries. Observation of supersymmetric contributions to CP asymmetries in B decays would hint at a non-flavor blind mechanism of supersymmetry breaking. (author)

The constraints on the OGTM model and MTC model from flavor-changing Z decay

International Nuclear Information System (INIS)

Wang Xuelei; Yang Hua; Lu Gongru

1996-01-01

The one-loop contributions of pseudo Goldstone bosons to the flavor-changing decay Z→bs-bar (b-bars) in the one generation technicolor models (OGTM) and the technicolor model with a massless scalar doublet are calculated. We find that the contributions can strongly enhance the branching ratio B(Z→bs-bar + b-bars). So, a more stringent limit on the parameters h, λ difference can be obtained

The effect of homogenization pressure on the flavor and flavor stability of whole milk powder.

Science.gov (United States)

Park, Curtis W; Drake, MaryAnne

2017-07-01

Flavor is one of the key factors that can limit the application and shelf life of dried dairy ingredients. Many off-flavors are caused during ingredient manufacture that carry through into ingredient applications and decrease consumer acceptance. The objective of this research was to investigate the effect of homogenization pressure on the flavor and flavor stability of whole milk powder (WMP). Whole milk powder was produced from standardized pasteurized whole milk that was evaporated to 50% solids (wt/wt), homogenized in 2 stages with varying pressures (0/0, 5.5/1.4, 11.0/2.8, or 16.5/4.3 MPa), and spray dried. Whole milk powder was evaluated at 0, 3, and 6 mo of storage at 21°C. Sensory properties were evaluated by descriptive analysis. Volatile compounds were analyzed by sorptive stir bar extraction with gas chromatography-mass spectrometry. Fat globule size in condensed whole milk and particle size of powders were measured by laser diffraction. Surface free fat, inner free fat, and encapsulated fat of WMP were measured by solvent extractions. Phospholipid content was measured by ultra-high-performance liquid chromatography-evaporative light scattering. Furosine in WMP was analyzed by ultra-high-performance liquid chromatography-mass spectrometry. Increased homogenization pressure decreased cardboard and painty flavors, volatile lipid oxidation compound concentrations, fat globule size in condensed milk, surface free fat, and inner free fat in WMP. Encapsulated fat increased and phospholipid-to-encapsulated fat ratio decreased with higher homogenization pressure. Surface free fat in powders increased cardboard flavor and lipid oxidation. These results indicate that off-flavors were decreased with increased homogenization pressures in WMP due to the decrease in free fat. To decrease off-flavor intensities in WMP, manufacturers should carefully evaluate these parameters during ingredient manufacture. Copyright © 2017 American Dairy Science Association. Published

Flavor-singlet axial-vector current in quark model within background field

International Nuclear Information System (INIS)

Chen Kun; Yan Mulin

1993-01-01

The flavor-singlet axial-vector current is calculated in a quark model within pseudoscalar background-field through the Seeley-DeWitt coefficients. This current is responsible for the quark spin content of proton and is of O(1) in the large-N e expansion

Dark matter physics, flavor physics and LHC constraints in the dark matter model with a bottom partner

Energy Technology Data Exchange (ETDEWEB)

Abe, Tomohiro [Institute for Advanced Research, Nagoya University,Nagoya 464-8602 (Japan); Kobayashi-Maskawa Institute for the Origin of Particles and the Universe,Nagoya University, Nagoya 464-8602 (Japan); Kawamura, Junichiro [Department of Physics, Waseda University,Tokyo 169-8555 (Japan); Okawa, Shohei [Department of Physics, Nagoya University,Nagoya 464-8602 (Japan); Omura, Yuji [Kobayashi-Maskawa Institute for the Origin of Particles and the Universe,Nagoya University, Nagoya 464-8602 (Japan)

2017-03-10

In the scenario that dark matter (DM) is a weakly interacting massive particle, there are many possibilities of the interactions with the Standard Model (SM) particles to achieve the relic density of DM. In this paper, we consider a simple DM model where the DM candidate is a complex scalar boson. The model contains a new complex gauge singlet scalar boson and a new fermion whose gauge charge is the same as the right-handed down-type quark. We dub the new fermion the bottom partner. These new particles have Yukawa interactions with the SM down-type quarks. The DM candidate interacts with the SM particles through the Yukawa interactions. The Yukawa interactions are not only relevant to the annihilation process of the DM but also contribute to the flavor physics, such as the ΔF=2 processes. In addition, the flavor alignment of the Yukawa couplings is related to the decay modes of the bottom partner, and thus we can find the explicit correlations among the physical observables in DM physics, flavor physics, and the signals at the LHC. We survey the ΔF=2 processes based on the numerical analyses of the thermal relic density, the direct detection of the DM, and the current LHC bounds. We investigate the perturbative bound on the Yukawa coupling as well. A Study of a fermionic DM model with extra scalar quarks is also given for comparison.

Flavored quantum Boltzmann equations

International Nuclear Information System (INIS)

Cirigliano, Vincenzo; Lee, Christopher; Ramsey-Musolf, Michael J.; Tulin, Sean

2010-01-01

We derive from first principles, using nonequilibrium field theory, the quantum Boltzmann equations that describe the dynamics of flavor oscillations, collisions, and a time-dependent mass matrix in the early universe. Working to leading nontrivial order in ratios of relevant time scales, we study in detail a toy model for weak-scale baryogenesis: two scalar species that mix through a slowly varying time-dependent and CP-violating mass matrix, and interact with a thermal bath. This model clearly illustrates how the CP asymmetry arises through coherent flavor oscillations in a nontrivial background. We solve the Boltzmann equations numerically for the density matrices, investigating the impact of collisions in various regimes.

Heavy flavor measurements and new physics searches

International Nuclear Information System (INIS)

Isidori, G.

2014-01-01

We review recent progress in measuring and theoretically understanding flavor-changing processes, and the corresponding constraints derived on possible extensions of the Standard Model (SM). A clear message emerges from present data: if physics beyond the SM is not far from the TeV scale (hence it is directly accessible with present and future high-energy facilities), it must have a highly non-trivial flavor structure in order to satisfy the existing low-energy flavor-physics bounds. However, this structure has not been clearly identified yet and its investigation is the main purpose of future experiments in flavor physics

Volatile flavor compounds in yogurt: a review.

Science.gov (United States)

Cheng, Hefa

2010-11-01

Considerable knowledge has been accumulated on the volatile compounds contributing to the aroma and flavor of yogurt. This review outlines the production of the major flavor compounds in yogurt fermentation and the analysis techniques, both instrumental and sensory, for quantifying the volatile compounds in yogurt. The volatile compounds that have been identified in plain yogurt are summarized, with the few key aroma compounds described in detail. Most flavor compounds in yogurt are produced from lipolysis of milkfat and microbiological transformations of lactose and citrate. More than 100 volatiles, including carbonyl compounds, alcohols, acids, esters, hydrocarbons, aromatic compounds, sulfur-containing compounds, and heterocyclic compounds, are found in yogurt at low to trace concentrations. Besides lactic acid, acetaldehyde, diacetyl, acetoin, acetone, and 2-butanone contribute most to the typical aroma and flavor of yogurt. Extended storage of yogurt causes off-flavor development, which is mainly attributed to the production of undesired aldehydes and fatty acids during lipid oxidation. Further work on studying the volatile flavor compounds-matrix interactions, flavor release mechanisms, and the synergistic effect of flavor compounds, and on correlating the sensory properties of yogurt with the compositions of volatile flavor compounds are needed to fully elucidate yogurt aroma and flavor.

Flavor Democracy in Particle Physics

International Nuclear Information System (INIS)

Sultansoy, Saleh

2007-01-01

The flavor democracy hypothesis (or, in other words, democratic mass matrix approach) was introduced in seventies taking in mind three Standard Model (SM) families. Later, this idea was disfavored by the large value of the t-quark mass. In nineties the hypothesis was revisited assuming that extra SM families exist. According to flavor democracy the fourth SM family should exist and there are serious arguments disfavoring the fifth SM family. The fourth SM family quarks lead to essential enhancement of the Higgs boson production cross-section at hadron colliders and the Tevatron can discover the Higgs boson before the LHC, if it mass is between 140 and 200 GeV. Then, one can handle 'massless' Dirac neutrinos without see-saw mechanism. Concerning BSM physics, flavor democracy leads to several consequences: tanβ ≅ mt/mb ≅ 40 if there are three MSSM families; super-partner of the right-handed neutrino can be the LSP; relatively light E(6)-inspired isosinglet quark etc. Finally, flavor democracy may give opportunity to handle ''massless'' composite objects within preonic models

QCD thermodynamics from an imaginary μB: Results on the four flavor lattice model

International Nuclear Information System (INIS)

D'Elia, Massimo; Lombardo, Maria-Paola

2004-01-01

We study four flavor QCD at nonzero temperature and density by analytic continuation from an imaginary chemical potential. The explored region is T=0.95T c c , and the baryochemical potentials range from 0 to ≅500 MeV. Observables include the number density, the order parameter for chiral symmetry, and the pressure, which is calculated via an integral method at fixed temperature and quark mass. The simulations are carried out on a 16 3 x4 lattice, and the mass dependence of the results is estimated by exploiting the Maxwell relations. In the hadronic region, we confirm that the results are consistent with a simple resonance hadron gas model, and we estimate the critical density by combining the results for the number density with those for the critical line. In the hot phase, above the end point of the Roberge-Weiss transition T E ≅1.1T c , the results are consistent with a free lattice model with a fixed effective number of flavor slightly different from four. We confirm that confinement and chiral symmetry are coincident by a further analysis of the critical line, and we discuss the interrelation between thermodynamics and critical behavior. We comment on the strength and weakness of the method, and propose further developments

Unified flavor symmetry from warped dimensions

Energy Technology Data Exchange (ETDEWEB)

Frank, Mariana, E-mail: mariana.frank@concordia.ca [Department of Physics, Concordia University, 7141 Sherbrooke St. West, Montreal, Quebec, H4B 1R6 (Canada); Hamzaoui, Cherif, E-mail: hamzaoui.cherif@uqam.ca [Groupe de Physique Théorique des Particules, Département des Sciences de la Terre et de L' Atmosphère, Université du Québec à Montréal, Case Postale 8888, Succ. Centre-Ville, Montréal, Québec, H3C 3P8 (Canada); Pourtolami, Nima, E-mail: n_pour@live.concordia.ca [Department of Physics, Concordia University, 7141 Sherbrooke St. West, Montreal, Quebec, H4B 1R6 (Canada); Toharia, Manuel, E-mail: mtoharia@physics.concordia.ca [Department of Physics, Concordia University, 7141 Sherbrooke St. West, Montreal, Quebec, H4B 1R6 (Canada)

2015-03-06

In a model of warped extra-dimensions with all matter fields in the bulk, we propose a scenario which explains all the masses and mixings of the SM fermions. In this scenario, the same flavor symmetric structure is imposed on all the fermions of the Standard Model (SM), including neutrinos. Due to the exponential sensitivity on bulk fermion masses, a small breaking of this symmetry can be greatly enhanced and produce seemingly un-symmetric hierarchical masses and small mixing angles among the charged fermion zero-modes (SM quarks and charged leptons), thus washing out visible effects of the symmetry. If the Dirac neutrinos are sufficiently localized towards the UV boundary, and the Higgs field leaking into the bulk, the neutrino mass hierarchy and flavor structure will still be largely dominated and reflect the fundamental flavor structure, whereas localization of the quark sector would reflect the effects of the flavor symmetry breaking sector. We explore these features in an example based on which a family permutation symmetry is imposed in both quark and lepton sectors.

Fermion flavor in the soft-wall AdS model

International Nuclear Information System (INIS)

Gherghetta, Tony; Sword, Daniel

2009-01-01

The formalism for modeling multiple fermion generations in a warped extra dimension with a soft wall is presented. A bulk Higgs condensate is responsible for generating mass for the zero-mode fermions but leads to additional complexity from large mixing between different flavors. We extend existing single-generation analyses by considering new special cases in which analytical solutions can be derived. The general three-generation case is then treated using a simple numerical routine. Assuming anarchic 5D parameters, we find a fermion mass spectrum resembling the standard model quarks and leptons with highly degenerate couplings to Kaluza-Klein gauge bosons. This confirms that the soft-wall model has similar attractive features as that found in hard-wall models, providing a framework to generalize existing phenomenological analyses.

Flavor democracy in standard models at high energies

International Nuclear Information System (INIS)

Cvetic, G.; Kim, C.S.

1993-01-01

It is possible that the standard model (SM) is replaced around some transition energy Λ by a new, possibly Higgsless, 'flavor gauge theory' such that the Yukawa (running) parameters of SM at E∼Λ show up an (approximate) flavor democracy (FD). We investigate the latter possibility by studying the renormalization group equations for the Yukawa couplings of SM with one and two Higgs doublets, by evolving them from given physical values at low energies (E≅1 GeV) to Λ (∼Λ pole ) and comparing the resulting fermion masses and CKM matrix elements at E≅Λ for various m t phy and ratios y u /y d of vacuum expectation values. We find that the minimal SM and the closely related SM with two Higgs doublets (type I) show increasing deviation from FD when energy is increased, but that SM with two Higgs doublets (type II) clearly tends to FD with increasing energy - in both the quark and the leptonic sector (q-q and l-l FD). Furthermore, we find within the type-II model that, for Λ pole Planck , m t phy can be less than 200 GeV in most cases of chosen y u /y d . Under the assumption that also the corresponding Yukawa couplings in the quark and the leptonic sector at E≅Λ are equal (l-q FD), we derive estimates of bounds on masses of top quark and tau-neutrino, which are compatible with experimental bounds. (orig.)

Lepton C P violation in a ν 2 HDM with flavor

Science.gov (United States)

Barradas-Guevara, E.; Félix-Beltrán, O.; Gonzalez-Canales, F.; Zeleny-Mora, M.

2018-02-01

In this work we propose an extension to the Standard Model in which we consider a type-III two-Higgs-doublet model (2HDM) plus massive neutrinos and the horizontal flavor symmetry S3 (ν 2 HDM ⊗S3 ). In the above framework and with the explicit breaking of flavor symmetry S3, the Yukawa matrices in the flavor-adapted basis are represented by means of a matrix with two texture zeros. Also, the active neutrinos are considered as Majorana particles and their masses are generated through the type-I seesaw mechanism. The unitary matrices that diagonalize the mass matrices, as well as the flavor-mixing matrices, are expressed in terms of fermion mass ratios. Consequently, in the mass basis the entries of the Yukawa matrices naturally acquire the form of the so-called Cheng-Sher ansatz. For the leptonic sector of ν 2 HDM ⊗S3, we compare, through a χ2 likelihood test, the theoretical expressions of the flavor-mixing angles with the masses and flavor-mixing leptons current experimental data. The results obtained in this χ2 analysis are in very good agreement with the current experimental data. We also obtain allowed value ranges for the "Dirac-like" phase factor, as well as for the two Majorana phase factors. Furthermore, we study the phenomenological implications of these numerical values of the C P -violation phases on the neutrinoless double-beta decay, and for long baseline neutrino oscillation experiments such as T2K, NO ν A , and DUNE.

The custodially protected Randall-Sundrum model. Global features and distinct flavor signatures

Energy Technology Data Exchange (ETDEWEB)

Duling, Bjoern

2010-04-19

Models with a warped extra dimension as first proposed by Randall and Sundrum offer possible solutions to the gauge hierarchy and flavor hierarchy problems. In this thesis we concentrate on the particularly well-motivated Randall-Sundrum model with custodial protection of the T parameter and the Zb{sub L} anti b{sub L} vertex and carefully work out its flavor structure. Based on these results we study how the presence of additional Kaluza-Klein states affects particle-antiparticle oscillations and rare decays and derive analytic expressions for the most relevant K and B physics observables. In the course of the ensuing global numerical analysis we conform the stringent bound on the Kaluza-Klein mass scale which is imposed by indirect CP violation in K{sup 0} - anti K{sup 0} oscillations. Yet, we are able to show that agreement with all available data on {delta}F=2 observables can be obtained for TeV-scale Kaluza-Klein masses without significant fine tuning. Furthermore we find large possible effects in CP violation in B{sub s}- anti B{sub s} oscillations as well as in rare K decays, which however are mutually exclusive. The impact on rare decay branching ratios of B mesons on the other hand turns out to be small and very challenging to measure in the near future. In addition we identify a number of distinct correlations between different observables and find that a very specific pattern of flavor violation is present. This pattern can be used to distinguish the model under consideration from other frameworks of new physics, as we demonstrate explicitly for the Littlest Higgs model with T-parity and the Standard Model with a sequential fourth generation of quarks and leptons. (orig.)

The custodially protected Randall-Sundrum model. Global features and distinct flavor signatures

International Nuclear Information System (INIS)

Duling, Bjoern

2010-01-01

Models with a warped extra dimension as first proposed by Randall and Sundrum offer possible solutions to the gauge hierarchy and flavor hierarchy problems. In this thesis we concentrate on the particularly well-motivated Randall-Sundrum model with custodial protection of the T parameter and the Zb L anti b L vertex and carefully work out its flavor structure. Based on these results we study how the presence of additional Kaluza-Klein states affects particle-antiparticle oscillations and rare decays and derive analytic expressions for the most relevant K and B physics observables. In the course of the ensuing global numerical analysis we conform the stringent bound on the Kaluza-Klein mass scale which is imposed by indirect CP violation in K 0 - anti K 0 oscillations. Yet, we are able to show that agreement with all available data on ΔF=2 observables can be obtained for TeV-scale Kaluza-Klein masses without significant fine tuning. Furthermore we find large possible effects in CP violation in B s - anti B s oscillations as well as in rare K decays, which however are mutually exclusive. The impact on rare decay branching ratios of B mesons on the other hand turns out to be small and very challenging to measure in the near future. In addition we identify a number of distinct correlations between different observables and find that a very specific pattern of flavor violation is present. This pattern can be used to distinguish the model under consideration from other frameworks of new physics, as we demonstrate explicitly for the Littlest Higgs model with T-parity and the Standard Model with a sequential fourth generation of quarks and leptons. (orig.)

Flavor Memory

NARCIS (Netherlands)

Mojet, Jos; Köster, Ep

2016-01-01

Odor, taste, texture, temperature, and pain all contribute to the perception and memory of food flavor. Flavor memory is also strongly linked to the situational aspects of previous encounters with the flavor, but does not depend on the precise recollection of its sensory features as in vision and

Large Top-Quark Mass and Nonlinear Representation of Flavor Symmetry

International Nuclear Information System (INIS)

Feldmann, Thorsten; Mannel, Thomas

2008-01-01

We consider an effective theory (ET) approach to flavor-violating processes beyond the standard model, where the breaking of flavor symmetry is described by spurion fields whose low-energy vacuum expectation values are identified with the standard model Yukawa couplings. Insisting on canonical mass dimensions for the spurion fields, the large top-quark Yukawa coupling also implies a large expectation value for the associated spurion, which breaks part of the flavor symmetry already at the UV scale Λ of the ET. Below that scale, flavor symmetry in the ET is represented in a nonlinear way by introducing Goldstone modes for the partly broken flavor symmetry and spurion fields transforming under the residual symmetry. As a result, the dominance of certain flavor structures in rare quark decays can be understood in terms of the 1/Λ expansion in the ET

Phenomenology of flavor-mediated supersymmetry breaking

International Nuclear Information System (INIS)

Kaplan, D. Elazzar; Kribs, Graham D.

2000-01-01

The phenomenology of a new economical supersymmetric model that utilizes dynamical supersymmetry breaking and gauge mediation for the generation of the sparticle spectrum and the hierarchy of fermion masses is discussed. Similarities between the communication of supersymmetry breaking through a messenger sector and the generation of flavor using the Froggatt-Nielsen (FN) mechanism are exploited, leading to the identification of vector-like messenger fields with FN fields and the messenger U(1) as a flavor symmetry. An immediate consequence is that the first and second generation scalars acquire flavor-dependent masses, but do not violate flavor changing neutral current bounds since their mass scale, consistent with ''effective supersymmetry,'' is of order 10 TeV. We define and advocate a ''minimal flavor-mediated model'' (MFMM), recently introduced in the literature, which successfully accommodates the small flavor-breaking parameters of the standard model using order 1 couplings and ratios of flavon field VEVs. The mediation of supersymmetry breaking occurs via two-loop logarithm-enhanced gauge-mediated contributions, as well as several one-loop and two-loop Yukawa-mediated contributions for which we provide analytical expressions. The MFMM is parametrized by a small set of masses and couplings, with values restricted by several model constraints and experimental data. Full two-loop renormalization group evolution is performed, correctly taking into account the negative two-loop gauge contributions from heavy first and second generations. Electroweak symmetry is radiatively broken with the value of μ determined by matching to the Z mass. The weak scale spectrum is generally rather heavy, except for the lightest Higgs boson, the lightest stau, the lightest chargino, the lightest two neutralinos, and of course a very light gravitino. The next-to-lightest sparticle always has a decay length that is larger than the scale of a detector, and is either the lightest stau

Heavy flavor baryons in hypercentral model

Indian Academy of Sciences (India)

periments have generated much interest in the spectroscopy of heavy flavor baryons ... the point of view of simple systems to study three-body problems. ..... One of the authors (PCV) acknowledges the financial support from the University.

Nonstandard neutrino self-interactions in a supernova and fast flavor conversions

Science.gov (United States)

Dighe, Amol; Sen, Manibrata

2018-02-01

We study the effects of nonstandard self-interactions (NSSI) of neutrinos streaming out of a core-collapse supernova. We show that with NSSI, the standard linear stability analysis gives rise to linearly as well as exponentially growing solutions. For a two-box spectrum, we demonstrate analytically that flavor-preserving NSSI lead to a suppression of bipolar collective oscillations. In the intersecting four-beam model, we show that flavor-violating NSSI can lead to fast oscillations even when the angle between the neutrino and antineutrino beams is obtuse, which is forbidden in the standard model. This leads to the new possibility of fast oscillations in a two-beam system with opposing neutrino-antineutrino fluxes, even in the absence of any spatial inhomogeneities. Finally, we solve the full nonlinear equations of motion in the four-beam model numerically, and explore the interplay of fast and slow flavor conversions in the long-time behavior, in the presence of NSSI.

Maximal neutrino mixing from a minimal flavor symmetry

International Nuclear Information System (INIS)

Aranda, Alfredo; Carone, Christopher D.; Lebed, Richard F.

2000-01-01

We study a number of models, based on a non-Abelian discrete group, that successfully reproduce the simple and predictive Yukawa textures usually associated with U(2) theories of flavor. These models allow for solutions to the solar and atmospheric neutrino problems that do not require altering successful predictions for the charged fermions or introducing sterile neutrinos. Although Yukawa matrices are hierarchical in the models we consider, the mixing between second- and third-generation neutrinos is naturally large. We first present a quantitative analysis of a minimal model proposed in earlier work, consisting of a global fit to fermion masses and mixing angles, including the most important renormalization group effects. We then propose two new variant models: The first reproduces all important features of the SU(5)xU(2) unified theory with neither SU(5) nor U(2). The second demonstrates that discrete subgroups of SU(2) can be used in constructing viable supersymmetric theories of flavor without scalar universality even though SU(2) by itself cannot. (c) 2000 The American Physical Society

Flavor symmetry breaking and meson masses

International Nuclear Information System (INIS)

Bhagwat, Mandar S.; Roberts, Craig D.; Chang Lei; Liu Yuxin; Tandy, Peter C.

2007-01-01

The axial-vector Ward-Takahashi identity is used to derive mass formulas for neutral pseudoscalar mesons. Flavor symmetry breaking entails nonideal flavor content for these states. Adding that the η ' is not a Goldstone mode, exact chiral-limit relations are developed from the identity. They connect the dressed-quark propagator to the topological susceptibility. It is confirmed that in the chiral limit the η ' mass is proportional to the matrix element which connects this state to the vacuum via the topological susceptibility. The implications of the mass formulas are illustrated using an elementary dynamical model, which includes an Ansatz for that part of the Bethe-Salpeter kernel related to the non-Abelian anomaly. In addition to the current-quark masses, the model involves two parameters, one of which is a mass-scale. It is employed in an analysis of pseudoscalar- and vector-meson bound-states. While the effects of SU(N f =2) and SU(N f =3) flavor symmetry breaking are emphasized, the five-flavor spectra are described. Despite its simplicity, the model is elucidative and phenomenologically efficacious; e.g., it predicts η-η ' mixing angles of ∼-15 deg. and π 0 -η angles of ∼1 deg

Beef flavor: a review from chemistry to consumer.

Science.gov (United States)

Kerth, Chris R; Miller, Rhonda K

2015-11-01

This paper briefly reviews research that describes the sensation, generation and consumer acceptance of beef flavor. Humans sense the five basic tastes in their taste buds, and receptors in the nasal and sinus cavities sense aromas. Additionally, trigeminal senses such as metallic and astringent are sensed in the oral and nasal cavities and can have an effect on the flavor of beef. Flavors are generated from a complex interaction of tastes, tactile senses and aromas taken collectively throughout the tongue, nasal, sinus and oral cavities. Cooking beef generates compounds that contribute to these senses and result in beef flavor, and the factors that are involved in the cookery process determine the amount and type of these compounds and therefore the flavor generated. A low-heat, slow cooking method generates primarily lipid degradation products, while high-heat, fast cookery generates more Maillard reaction products. The science of consumer acceptance, cluster analyses and drawing relationships among all flavor determinants is a relatively new discipline in beef flavor. Consumers rate beef that has lipid degradation products generated from a low degree of doneness and Maillard flavor products from fast, hot cookery the highest in overall liking, and current research has shown that strong relationships exist between beef flavor and consumer acceptability, even more so than juiciness or tenderness. © 2015 Society of Chemical Industry.

Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model

DEFF Research Database (Denmark)

Gori, Klaus; Sørensen, Louise Marie; Petersen, Mikael Agerlin

2012-01-01

Flavor production among12 strains of Debaryomyces hansenii when grown on a simple cheese model mimicking a cheese surface was investigated by dynamic headspace sampling followed by gas chromatography-mass spectrometry. The present study confirmed that D. hansenii possess the ability to produce...

Building a better minimal supergravity: WIMP dark matter without flavor violation

International Nuclear Information System (INIS)

Craig, Nathaniel J.; Green, Daniel

2009-01-01

The appearance of a natural dark matter candidate, the neutralino, is among the principal successes of minimal supergravity (mSUGRA) and its descendents. In lieu of a suitable ultraviolet completion, however, theories of gravity-mediated supersymmetry breaking such as mSUGRA suffer from arbitrary degrees of flavor violation. Though theories of gauge-mediated supersymmetry breaking are free from such prohibitive flavor violation, they typically lack natural neutralino dark matter candidates. Yet this conventional dichotomy breaks down when the hidden sector is strongly coupled; in models of gauge-mediated supersymmetry breaking, the neutralino may be the lightest supersymmetric particle if the fields of the hidden sector possess large anomalous dimensions. In fact, general models of so-called 'sequestered' gauge mediation possess the full richness of neutralino dark matter found in mSUGRA without corresponding flavor problems. Here we explore generalized models of sequestered gauge mediation and the rich variety of neutralino dark matter they exhibit.

Flavor at the TeV scale with extra dimensions

International Nuclear Information System (INIS)

Arkani-Hamed, Nima; Hall, Lawrence; Smith, David; Weiner, Neal

2000-01-01

Theories where the standard model fields reside on a 3-brane, with a low fundamental cutoff and extra dimensions, provide alternative solutions to the gauge hierarchy problem. However, generating flavor at the TeV scale while avoiding flavor-changing difficulties appears prohibitively difficult at first sight. We argue to the contrary that this picture allows us to lower flavor physics close to the TeV scale. Small Yukawa couplings are generated by ''shining'' badly broken flavor symmetries from distant branes, and flavor and CP-violating processes are adequately suppressed by these symmetries. We further show how the extra dimensions avoid four dimensional disasters associated with light fields charged under flavor. We construct elegant and realistic theories of flavor based on the maximal U(3) 5 flavor symmetry which naturally generate the simultaneous hierarchy of masses and mixing angles. Finally, we introduce a new framework for predictive theories of flavor, where our 3-brane is embedded within highly symmetrical configurations of higher-dimensional branes. (c) 2000 The American Physical Society

Light-flavor squark reconstruction at CLIC

CERN Document Server

AUTHOR|(SzGeCERN)548062; Weuste, Lars

2015-01-01

We present a simulation study of the prospects for the mass measurement of TeV-scale light- flavored right-handed squark at a 3 TeV e+e collider based on CLIC technology. The analysis is based on full GEANT4 simulations of the CLIC_ILD detector concept, including Standard Model physics backgrounds and beam-induced hadronic backgrounds from two- photon processes. The analysis serves as a generic benchmark for the reconstruction of highly energetic jets in events with substantial missing energy. Several jet finding algorithms were evaluated, with the longitudinally invariant kt algorithm showing a high degree of robustness towards beam-induced background while preserving the features typically found in algorithms developed for e+e- collisions. The presented study of the reconstruction of light-flavored squarks shows that for TeV-scale squark masses, sub-percent accuracy on the mass measurement can be achieved at CLIC.

Tribimaximal neutrino mixing from A4 replication

International Nuclear Information System (INIS)

Carone, Christopher D.; Lebed, Richard F.

2011-01-01

Motivated by dimensional deconstruction, we propose a model of tribimaximal neutrino mixing based on A 4 xA 4 symmetry. In this model, the two triplet symmetry-breaking fields of conventional A 4 models are taken to transform under different A 4 group factors, but are not distinguished by any other quantum numbers. An additional bi-triplet flavor field breaks A 4 xA 4 to its diagonal subgroup. If the bi-triplet transforms under an additional Z 3 symmetry, we show that one can construct a general, renormalizable superpotential that yields the desired pattern of symmetry breaking. We identify the features that this model has in common with a deconstructed 5D theory in which A 4 is a subgroup of a continuous gauged flavor symmetry in the bulk.

Collider aspects of flavor physics at high Q

International Nuclear Information System (INIS)

Lari, T.; Pape, L.; Moortgat, F.; Porod, W.; Aguilar-Saavedra, J.A.; Aguila, F. del; Illana, J.; Allanach, B.C.; Raklev, A.R.; Burdman, G.; Eboli, O.J.P.; Castro, N.; Carvalho, J.; Onofre, A.; Veloso, F.; Klasen, M.; Fuks, B.; Herrmann, B.; Krasnikov, N.; Andreev, Y.; Bityukov, S.; Gninenko, S.; Matveev, V.; Toropin, A.; Krauss, F.; Weiglein, G.; Polesello, G.; Tricomi, A.; Uenel, G.; Alwall, J.; Frederix, R.; Gerard, J.M.; Giammanco, A.; Herquet, M.; Kalinin, S.; Kou, E.; Lemaitre, V.; Maltoni, F.; Sierra, D.A.; Hirsch, M.K.; Valle, J.W.F.; Villanova del Moral, A.; Bartl, A.; Hohenwarter-Sodek, K.; Kernreiter, T.; Beccaria, M.; Ventura, A.; Bejar, S.; Benucci, L.; Palla, F.; Borjanovic, I.; Bozzi, G.; Clerbaux, B.; Campos, F. de; Gouvea, A. de; Gopalakrishna, S.; Dennis, C.; Uenel, M.K.; Tseng, J.; Djouadi, A.; Ellwanger, U.; Moreau, G.; Fassouliotis, D.; Kourkoumelis, C.; Roupas, Z.; Ferreira, P.M.; Santos, R.; Goto, T.; Grzadkowski, B.; Guasch, J.; Hahn, T.; Hollik, W.; Heinemeyer, S.; Hektor, A.; Kadastik, M.; Muentel, M.; Raidal, M.; Rebane, L.; Hidaka, K.; Hou, G.W.S.; Hurth, T.; Ibarra, A.; Karafasoulis, C.; Kyriakis, A.; Vermisoglou, G.; Kirsanov, M.M.; Kraml, S.; Macorini, G.; Panizzi, L.; Verzegnassi, C.; Magro, M.B.; Majerotto, W.; Mehdiyev, R.; Misiak, M.; Muehlleitner, M.; Oezcan, E.; Penaranda, S.; Pittau, R.; Pukhov, A.; Renard, F.M.; Restrepo, D.; Schumann, S.; Siegert, F.; Servant, G.; Skands, P.; Slavich, P.; Sola, J.; Spira, M.; Sultansoy, S.

2008-01-01

This chapter of the ''Flavor in the era of LHC'' workshop report discusses flavor-related issues in the production and decays of heavy states at the LHC at high momentum transfer Q, both from the experimental and the theoretical perspective. We review top quark physics, and discuss the flavor aspects of several extensions of the standard model, such as supersymmetry, little Higgs models or models with extra dimensions. This includes discovery aspects, as well as the measurement of several properties of these heavy states. We also present publicly available computational tools related to this topic. (orig.)

The color-flavor transformation of induced QCD

CERN Document Server

Shnir, Ya M

2002-01-01

The color-flavor transformation is applied to the $U(N_c)$ lattice model, in which the gauge theory is induced by the chiral scalar field associated with an elementary plaquette. The flavor degrees of freedom are related with the number of generations of the auxiliary field, and flavor components of each generation are associated with all the plaquettes having a lattice site in common. The property of the dual color-flavor transformed theory, which is expressed in terms of the gauge singlets, are analyzed in $d=2$ and $d=3$ dimensions. The saddle point solution of the model in the large-$N_c$ limit is discussed. The correlations between the plaquettes, which are described by the dual theory, allows to define the dual lattice. In $d=3$ dimensions it is made of tetradecahedra which correspond to the cubes of the original lattice. The continuum limit of $d=2$ effective theory is discussed.

The color-flavor transformation of induced QCD

International Nuclear Information System (INIS)

Shnir, Ya.

2002-09-01

The color-flavor transformation is applied to the U(N c ) lattice model, in which the gauge theory is induced by the chiral scalar field associated with an elementary plaquette. The flavor degrees of freedom are related with the number of generations of the auxiliary field, and flavor components of each generation are associated with all the plaquettes having a lattice site in common. The property of the dual color-flavor transformed theory, which is expressed in terms of the gauge singlets, are analyzed in d=2 and d=3 dimensions. The saddle point solution of the model in the large-N c limit is discussed. The correlations between the plaquettes, which are described by the dual theory, allows to define the dual lattice. In d=3 dimensions it is made of tetradecahedra which correspond to the cubes of the original lattice. The continuum limit of d=2 effective theory is discussed. (author)

Flavor Tagging with Deep Neural Networks at Belle II

CERN Multimedia

CERN. Geneva

2017-01-01

The Belle II experiment is mainly designed to investigate the decay of B meson pairs from $\\Upsilon(4S)$ decays, produced by the asymmetric electron-positron collider SuperKEKB. The determination of the B meson flavor, so-called flavor tagging, plays an important role in analyses and can be inferred in many cases directly from the final state particles. In this talk a successful approach of B meson flavor tagging utilizing a Deep Neural Network is presented. Monte Carlo studies show a significant improvement with respect to the established category-based flavor tagging algorithm.

Review of Minimal Flavor Constraints for Technicolor

DEFF Research Database (Denmark)

S. Fukano, Hidenori; Sannino, Francesco

2010-01-01

We analyze the constraints on the the vacuum polarization of the standard model gauge bosons from a minimal set of flavor observables valid for a general class of models of dynamical electroweak symmetry breaking. We will show that the constraints have a strong impact on the self-coupling and mas......We analyze the constraints on the the vacuum polarization of the standard model gauge bosons from a minimal set of flavor observables valid for a general class of models of dynamical electroweak symmetry breaking. We will show that the constraints have a strong impact on the self...

Flavored gauge mediation in the Peccei-Quinn NMSSM

Energy Technology Data Exchange (ETDEWEB)

Kowalska, Kamila [National Centre for Nuclear Research,Hoża 69, 00-681 Warsaw (Poland); Pawełczyk, Jacek [Institute of Theoretical Physics, University of Warsaw,Pasteura 5, 02-093 Warsaw (Poland); Sessolo, Enrico Maria [National Centre for Nuclear Research,Hoża 69, 00-681 Warsaw (Poland)

2015-12-22

We investigate a particular version of the Peccei-Quinn (PQ) NMSSM characterized by an economical and rigidly hierarchical flavor structure and based on flavored gauge mediation and on some considerations inspired by string theory GUTs. In this way we can express the Lagrangian of the PQ NMSSM through very few parameters. The obtained model is studied numerically and confronted with the most relevant phenomenological constraints. We show that typical spectra are for the most part too heavy to be significantly probed at the LHC, but regions of the parameter space exist yielding signatures that might possibly be observed during Run II. We also calculate the fine tuning of the model. We show that, in spite of the appearance of large scales in the superpotential and soft terms, it does not exceed the tuning present in the MSSM for equivalent spectra, which is of the order of 10{sup 4}.

Prenatal flavor exposure affects flavor recognition and stress-related behavior of piglets.

Science.gov (United States)

Oostindjer, Marije; Bolhuis, J Elizabeth; van den Brand, Henry; Kemp, Bas

2009-11-01

Exposure to flavors in the amniotic fluid and mother's milk derived from the maternal diet has been shown to modulate food preferences and neophobia of young animals of several species. Aim of the experiment was to study the effects of pre- and postnatal flavor exposure on behavior of piglets during (re)exposure to this flavor. Furthermore, we investigated whether varying stress levels, caused by different test settings, affected behavior of animals during (re)exposure. Piglets were exposed to anisic flavor through the maternal diet during late gestation and/or during lactation or never. Piglets that were prenatally exposed to the flavor through the maternal diet behaved differently compared with unexposed pigs during reexposure to the flavor in several tests, suggesting recognition of the flavor. The differences between groups were more pronounced in tests with relatively high stress levels. This suggests that stress levels, caused by the design of the test, can affect the behavior shown in the presence of the flavor. We conclude that prenatal flavor exposure affects behaviors of piglets that are indicative of recognition and that these behaviors are influenced by stress levels during (re)exposure.

Flavor release measurement by atmospheric pressure chemical ionization ion trap mass spectrometry, construction of interface and mathematical modeling of release profiles

DEFF Research Database (Denmark)

Haahr, Anne-Mette; Madsen, Henrik; Smedsgaard, Jørn

2003-01-01

and the method can be used to measure breath from the nose. A mathematical model of the data was developed to give a quantitative method for description and characterization of the release of flavor compounds. The release profiles consisted of two sequences, one for a chewing period, and one for a phasing out...... process. The proposed method for modeling provided a reasonable description of the release process. In addition to flavor compounds, this new interface and mathematical application could provide information on chemicals in the human breath which could be interesting, for example, within medical diagnosis....... with that of the flavor detection threshold. An application study on the release of menthone and menthol from chewing gum by a group of six test persons was performed. Flavored chewing gum was used as a model matrix because of the long chewing periods and the simplicity of the system. It is concluded that the interface...

Flavor and top physics @ 100 TeV workshop

CERN Document Server

2015-01-01

A 100 TeV collider will have the ability to probe directly our microscopic nature at distances well beyond that of the LHC or any other known experiment. It would thus become the most powerful microscope ever built. Furthermore, such a machine would be potentially capable of producing more than 1011 tops and an order of magnitude more bottom and charm quarks than the LHC. Thus, it would allow for an exploration of the complementary weakly coupled regime with unprecedented accuracy. This fantastic large number of heavy flavor object in principle might lead to qualitatively new ways of looking for non-Standard Model physics, in a way that complement known existing experimental strategies as well as the searches at the boundary of the energy frontier. We therefore propose to organise a 4-day focused workshop during March 4 - 7, 2015 at the IHEP that would bring world experts, in both theory and experiment, to discuss top and flavor physics at a 100 TeV future facility.

Potential of gas chromatography-orthogonal acceleration time-of-flight mass spectrometry (GC-oaTOFMS) in flavor research.

Science.gov (United States)

Fay, Laurent B; Newton, Anthony; Simian, Hervé; Robert, Fabien; Douce, David; Hancock, Peter; Green, Martin; Blank, Imre

2003-04-23

Gas chromatography-orthogonal acceleration time-of-flight mass spectrometry (GC-oaTOFMS) is an emerging technique offering a straightforward access to a resolving power up to 7000. This paper deals with the use of GC-oaTOFMS to identify the flavor components of a complex seafood flavor extract and to quantify furanones formed in model Maillard reactions. A seafood extract was selected as a representative example for complex food flavors and was previously analyzed using GC-quadrupole MS, leaving several molecules unidentified. GC-oaTOFMS analysis was focused on these unknowns to evaluate its potential in flavor research, particularly for determining exact masses. N-Methyldithiodimethylamine, 6-methyl-5-hepten-2-one, and tetrahydro-2,4-dimethyl-4H-pyrrolo[2,1-d]-1,3,5-dithiazine were successfully identified on the basis of the precise mass determination of their molecular ions and their major fragments. A second set of experiments was performed to test the capabilities of the GC-oaTOFMS for quantification. Calibration curves were found to be linear over a dynamic range of 10(3) for the quantification of furanones. The quantitative data obtained using GC-oaTOFMS confirmed earlier results that the formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone was favored in the xylose/glycine model reaction and 2(or 5)-ethyl-4-hydroxy-5(or 2)-methyl-3(2H)-furanone in the xylose/alanine model reaction. It was concluded that GC-oaTOFMS may become a powerful analytical tool for the flavor chemist for both identification and quantification purposes, the latter in particular when combined with stable isotope dilution assay.

[Inheritance on and innovation of traditional Chinese medicine (TCM) flavor theory and TCM flavor standardization principle flavor theory in Compendium of Materia Medica].

Science.gov (United States)

Zhang, Wei; Zhang, Rui-xian; Li, Jian

2015-12-01

All previous literatures about Chinese herbal medicines show distinctive traditional Chinese medicine (TCM) flavors. Compendium of Materia Medica is an influential book in TCM history. The TCM flavor theory and flavor standardization principle in this book has important significance for modern TCM flavor standardization. Compendium of Materia Medica pays attention to the flavor theory, explain the relations between the flavor of medicine and its therapeutic effects by means of Neo-Confucianism of the Song and Ming Dynasties. However,the book has not reflected and further developed the systemic theory, which originated in the Jin and Yuan dynasty. In Compendium of Materia Medica , flavor are standardized just by tasting medicines, instead of deducing flavors. Therefore, medicine tasting should be adopted as the major method to standardize the flavor of medicine.

Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.

Science.gov (United States)

Drake, M A; Miracle, R E; McMahon, D J

2010-11-01

A current industry goal is to produce a 75 to 80% fat-reduced Cheddar cheese that is tasty and appealing to consumers. Despite previous studies on reduced-fat cheese, information is critically lacking in understanding the flavor and flavor chemistry of reduced-fat and nonfat Cheddar cheeses and how it differs from its full-fat counterpart. The objective of this study was to document and compare flavor development in cheeses with different fat contents so as to quantitatively characterize how flavor and flavor development in Cheddar cheese are altered with fat reduction. Cheddar cheeses with 50% reduced-fat cheese (RFC) and low-fat cheese containing 6% fat (LFC) along with 2 full-fat cheeses (FFC) were manufactured in duplicate. Cheeses were ripened at 8°C and samples were taken following 2 wk and 3, 6, and 9 mo for sensory and instrumental volatile analyses. A trained sensory panel (n=10 panelists) documented flavor attributes of cheeses. Volatile compounds were extracted by solid-phase microextraction or solvent-assisted flavor evaporation followed by separation and identification using gas chromatography-mass spectrometry and gas chromatography-olfactometry. Selected compounds were quantified using external standard curves. Sensory properties of cheeses were distinct initially but more differences were documented as cheeses aged. By 9 mo, LFC and RFC displayed distinct burnt/rosy flavors that were not present in FFC. Sulfur flavor was also lower in LFC compared with other cheeses. Forty aroma-active compounds were characterized in the cheeses by headspace or solvent extraction followed by gas chromatography-olfactometry. Compounds were largely not distinct between the cheeses at each time point, but concentration differences were evident. Higher concentrations of furanones (furaneol, homofuraneol, sotolon), phenylethanal, 1-octen-3-one, and free fatty acids, and lower concentrations of lactones were present in LFC compared with FFC after 9 mo of ripening. These

U(3)-flavor nonet scalar as an origin of the flavor mass spectra

International Nuclear Information System (INIS)

Koide, Yoshio

2008-01-01

According to an idea that the quark and lepton mass spectra originate in a VEV structure of a U(3)-flavor nonet scalar Φ, the mass spectra of the down-quarks and charged leptons are investigated. The U(3) flavor symmetry is spontaneously and completely broken by non-zero and non-degenerated VEVs of Φ, without passing any subgroup of U(3). The ratios (m e +m μ +m τ )/(√(m e )+√(m μ )+√(m τ )) 2 and √(m e m μ m τ )/(√(m e )+√(m μ )+√(m τ )) 3 are investigated based on a toy model

Masses, flavor mix and CP violation

International Nuclear Information System (INIS)

Chaussard, L.

2004-06-01

The author describes the relationships between masses, mixing of flavors and CP violation. This document is divided into 4 chapters: 1) fermions' masses, 2) mixing of flavors and CP violation, 3) beauty physics and 4) neutrino physics. In chapter 1 an attempt is made to explain what is behind the concepts of lepton mass and quark mass. As for neutrinos, the only neutral fermion, Dirac's and Majorana's views are exposed as well as their consequences. Fermion flavors are mixed in the process of mass generation and this mix is responsible for the breaking of CP and T symmetries. In chapter 2 the author shows how the analysis of particle oscillations from neutral mesons (K 0 , D 0 , B d 0 and B s 0 ) and from neutrinos can shed light on CP violation. Chapter 3 is dedicated to the contribution of beauty physics to the determination of the unitary triangle, through the oscillations of beauty mesons. In chapter 4 the author reviews the experimental results obtained recently concerning neutrino mass and neutrino oscillations and draws some perspectives on future neutrino experiments. (A.C.)

Lepton flavor violation at LEP II and beyond

International Nuclear Information System (INIS)

Feng, J.L.; Univ. of California, Berkeley, CA

1996-07-01

At present, two fundamental mysteries in particle physics are the origins of electroweak symmetry breaking and the fermion mass matrices. The experimental discovery of superpartners would represent enormous progress in the understanding of electroweak symmetry breaking, but would it also allow progress on the flavor problem? To date, nearly all experimental studies of supersymmetry have ignored the possibility of flavor mixings in the sfermion sector. However, since all superpartners must be given masses, all supersymmetric theories necessarily allow for the possibility of new flavor mixings beyond the standard model. In addition, there are now many supersymmetric theories of flavor, which predict a wide variety of superpartner flavor mixings. In this study, the author examines the possibility of measuring these mixings at LEP II and the Next Linear Collider (NLC). Rare flavor changing processes, such as μ → eγ, τ → μγ, τ → eγ, b → sγ, and neutral meson mixing, already provide important constraints on the sfermion flavor mixings through the virtual effects of superpartners. However, as will be seen below, once superpartners are discovered, it will be possible to probe these mixings much more powerfully by directly observing the change in flavor occurring at the superpartner production and decay vertices

Heavy flavor spectroscopy

International Nuclear Information System (INIS)

Rosen, J.; Marques, J.; Spiegel, L.

1993-01-01

As a useful by-product of the unfolding searches for mixing and CP-violation effects in the beauty sector there will accrue very large data samples for the study of heavy flavor spectroscopy. (I) Hidden flavor states, i.e. c bar c and b bar b onium states. (II) Open flavor states (a) the D, D s , B, B s , and B c meson systems; (b) Charm and beauty flavored baryons. In this brief note the authors emphasize that there are many missing (undiscovered) states in both categories - states which are not readily produced exclusively due to quantum number preferences or states which are not readily observed inclusively due to experimentally difficult decay channels. As recorded luminosities increase it may be possible to fill in some of the holes in the present listings of heavy flavor states. Of particular interest to the authors would be the identification of heavy flavor mesons which are not easily explained in terms of a q bar q paradigm but rather may be evidence for hadro-molecular status. At Snowmass 1993 the topic of self-tagging schemes in B meson production was very much in vogue. Whether or not excited B-meson flavor-tagging will prove to be competitive with traditional methods based on the partner B decay remains to be seen. The authors suggest however that the richness of the excited B-system may undetermine the efficacy of self-tagging schemes

Heavy flavor spectroscopy

International Nuclear Information System (INIS)

Rosen, J.; Marques, J.; Spiegel, L.

1993-09-01

As a useful by-product of the unfolding searches for mixing and CP-violation effects in the beauty sector there will accrue very large data samples for the study of heavy flavor spectroscopy. Interest in this field may be provisionally divided into two general classes: Hidden flavor states, i.e. c bar c and b bar b onium states; open flavor states: The D, D s , B, B s , and B c meson systems; and charm and beauty flavored baryons. In this brief note we emphasize that there are many missing states in both categories -- states which are not readily produced exclusively due to quantum number preferences or states which are not readily observed inclusively due to experimentally difficult decay channels. As recorded luminosities increase it may be possible to fill in some of the holes in the present listings of heavy flavor states. Of particular interest to us would be the identification of heavy flavor mesons which are not easily explained in terms of a q bar q paradigm but rather may be evidence for hadro-molecular states. At Snowmass 1993 the topic of self-tagging schemes in B meson production was very much in vogue. Whether or not excited B-meson flavor-tagging will prove to be competitive with traditional methods based on the partner bar B decay remains to be seen. We suggest however that the richness of the excited B-system may undermine the efficacy of self-tagging schemes

Lepton flavor violation in an extended MSSM

CERN Document Server

Espinosa-Castañeda, R.; Gómez-Bock, M.; Mondragón, M.

2016-01-01

In this work we explore a lepton flavor violation effect induced at one loop for a flavor structure in an extended minimal standard supersymmetric model, considering an ansatz for the trilinear term. In particular we find a finite expression which will show the impact of this phenomena in the $h\\to \\mu \\tau$ decay, produced by a mixing in the trilinear coupling of the soft supersymmetric Lagrangian.

On the flavor problem in strongly coupled theories

Energy Technology Data Exchange (ETDEWEB)

Bauer, Martin

2012-11-28

This thesis is on the flavor problem of Randall Sundrum models and their strongly coupled dual theories. These models are particularly well motivated extensions of the Standard Model, because they simultaneously address the gauge hierarchy problem and the hierarchies in the quark masses and mixings. In order to put this into context, special attention is given to concepts underlying the theories which can explain the hierarchy problem and the flavor structure of the Standard Model (SM). The AdS/CFT duality is introduced and its implications for the Randall Sundrum model with fermions in the bulk and general bulk gauge groups is investigated. It is shown that the different terms in the general 5D propagator of a bulk gauge field can be related to the corresponding diagrams of the strongly coupled dual, which allows for a deeper understanding of the origin of flavor changing neutral currents generated by the exchange of the Kaluza Klein excitations of these bulk fields. In the numerical analysis, different observables which are sensitive to corrections from the tree-level exchange of these resonances will be presented on the basis of updated experimental data from the Tevatron and LHC experiments. This includes electroweak precision observables, namely corrections to the S and T parameters followed by corrections to the Zb anti b vertex, flavor changing observables with flavor changes at one vertex, viz. B(B{sub d}{yields}{mu}{sup +}{mu}{sup -}) and B(B{sub s}{yields}{mu}{sup +}{mu}{sup -}), and two vertices, viz. S{sub {psi}{phi}} and vertical stroke {epsilon}{sub K} vertical stroke, as well as bounds from direct detection experiments. The analysis will show that all of these bounds can be brought in agreement with a new physics scale {Lambda}{sub NP} in the TeV range, except for the CP violating quantity vertical stroke {epsilon}{sub K} vertical stroke, which requires {Lambda}{sub NP}=O(10) TeV in the absence of fine-tuning. The numerous modifications of the

On the flavor problem in strongly coupled theories

International Nuclear Information System (INIS)

Bauer, Martin

2012-01-01

This thesis is on the flavor problem of Randall Sundrum models and their strongly coupled dual theories. These models are particularly well motivated extensions of the Standard Model, because they simultaneously address the gauge hierarchy problem and the hierarchies in the quark masses and mixings. In order to put this into context, special attention is given to concepts underlying the theories which can explain the hierarchy problem and the flavor structure of the Standard Model (SM). The AdS/CFT duality is introduced and its implications for the Randall Sundrum model with fermions in the bulk and general bulk gauge groups is investigated. It is shown that the different terms in the general 5D propagator of a bulk gauge field can be related to the corresponding diagrams of the strongly coupled dual, which allows for a deeper understanding of the origin of flavor changing neutral currents generated by the exchange of the Kaluza Klein excitations of these bulk fields. In the numerical analysis, different observables which are sensitive to corrections from the tree-level exchange of these resonances will be presented on the basis of updated experimental data from the Tevatron and LHC experiments. This includes electroweak precision observables, namely corrections to the S and T parameters followed by corrections to the Zb anti b vertex, flavor changing observables with flavor changes at one vertex, viz. B(B d →μ + μ - ) and B(B s →μ + μ - ), and two vertices, viz. S ψφ and vertical stroke ε K vertical stroke, as well as bounds from direct detection experiments. The analysis will show that all of these bounds can be brought in agreement with a new physics scale Λ NP in the TeV range, except for the CP violating quantity vertical stroke ε K vertical stroke, which requires Λ NP =O(10) TeV in the absence of fine-tuning. The numerous modifications of the Randall Sundrum model in the literature, which try to attenuate this bound are reviewed and categorized

Flavor Physics in the Quark Sector

CERN Document Server

Antonelli, Mario; Bauer, Daniel Adams; Becher, Thomas G.; Beneke, M.; Bevan, Adrian John; Blanke, Monika; Bloise, C.; Bona, Marcella; Bondar, Alexander E.; Bozzi, Concezio; Brod, Joachim; Buras, Andrzej J.; Cabibbo, N.; Carbone, A.; Cavoto, Gianluca; Cirigliano, Vincenzo; Ciuchini, Marco; Coleman, Jonathon P.; Cronin-Hennessy, Daniel P.; Dalseno, J.P.; Davies, C.H.; Di Lodovico, Francesca; Dingfelder, Jochen C.; Dolezal, Zdenek; Donati, Simone; Dungel, W.; Egede, Ulrik; Eigen, Gerald; Faccini, Riccardo; Feldmann, Thorsten; Ferroni, Fernando; Flynn, Jonathan M.; Franco, Enrico; Fujikawa, M.; Furic, Ivan K.; Gambino, Paolo; Gardi, E.; Gershon, Timothy John; Giagu, Stefano; Golowich, Eugene; Goto, Toru; Greub, C.; Grojean, Christophe; Guadagnoli, Diego; Haisch, U.A.; Harr, Robert Francis; Hoang, Andre H.; Hurth, Tobias; Isidori, Gino; Jaffe, D.E.; Juttner, Andreas; Jager, Sebastian; Khodjamirian, Alexander; Koppenburg, Patrick Stefan; Kowalewski, Robert V.; Krokovny, P.; Kronfeld, Andreas Samuel; Laiho, J.; Lanfranchi, G.; Latham, Thomas Edward; Libby, James F.; Limosani, A.; Lopes Pegna, David; Lu, Cai-Dian; Lubicz, Vittorio; Lunghi, Enrico; Luth, Vera G.; Maltman, K.; Marciano, William Joseph; Martin, Emilie Claire Mutsumi; Martinelli, Guido; Martinez-Vidal, Fernando; Masiero, A.; Mateu, V.; Mescia, Federico; Mohanty, Gagan Bihari; Moulson, Matthew; Neubert, Matthias; Neufeld, Helmut; Nishida, Shohei; Offen, Nils; Palutan, M.; Paradisi, Paride; Parsa, Z.; Passemar, Emilie; Patel, M.; Pecjak, B.D.; Petrov, Alexey A.; Pich, Antonio; Pierini, Maurizio; Plaster, Brad; Powell, Brian Alfred; Prell, Soeren Andre; Rademaker, J.; Rescigno, Marco; Ricciardi, Stefania; Robbe, Patrick; Rodrigues, E.; Rotondo, Marcello; Sacco, Roberto; Schilling, Christopher James; Schneider, Olivier; Scholz, Enno E.; Schumm, Bruce Andrew; Schwanda, C.; Schwartz, Alan Jay; Sciascia, Barbara; Serrano, Justine; Shigemitsu, J.; Shipsey, Ian P.J.; Sibidanov, A.L.; Silvestrini, Luca; Simonetto, Franco; Simula, Silvano; Smith, Christopher; Soni, A.; Sonnenschein, Lars; Sordini, Viola; Sozzi, Marco S.; Spadaro, Tommaso; Spradlin, Patrick Michael; Stocchi, Achille; Tantalo, Nazario; Tarantino, Cecilia; Telnov, Alexandre V.; Tonelli, Diego; Towner, I.S.; Trabelsi, K.; Urquijo, Phillip; Van de Water, R.S.; Van Kooten, Richard J.; Virto, Javier; Volpi, Guido; Wanke, R.; Westhoff, Susanne; Wilkinson, G.; Wingate, Matthew Bowen; Xie, Y.; Zupan, Jure

2010-01-01

One of the major challenges of particle physics has been to gain an in-depth understanding of the role of quark flavor and measurements and theoretical interpretations of their results have advanced tremendously: apart from masses and quantum numbers of flavor particles, there now exist detailed measurements of the characteristics of their interactions allowing stringent tests of Standard Model predictions. Among the most interesting phenomena of flavor physics is the violation of the CP symmetry that has been subtle and difficult to explore. Till early 1990s observations of CP violation were confined to neutral $K$ mesons, but since then a large number of CP-violating processes have been studied in detail in neutral $B$ mesons. In parallel, measurements of the couplings of the heavy quarks and the dynamics for their decays in large samples of $K, D$, and $B$ mesons have been greatly improved in accuracy and the results are being used as probes in the search for deviations from the Standard Model. In the near...

Safety evaluation of food flavorings

International Nuclear Information System (INIS)

Schrankel, Kenneth R.

2004-01-01

Food flavorings are an essential element in foods. Flavorings are a unique class of food ingredients and excluded from the legislative definition of a food additive because they are regulated by flavor legislation and not food additive legislation. Flavoring ingredients naturally present in foods, have simple chemical structures, low toxicity, and are used in very low levels in foods and beverages resulting in very low levels of human exposure or consumption. Today, the overwhelming regulatory trend is a positive list of flavoring substances, e.g. substances not listed are prohibited. Flavoring substances are added to the list following a safety evaluation based on the conditions of intended use by qualified experts. The basic principles for assessing the safety of flavoring ingredients will be discussed with emphasis on the safety evaluation of flavoring ingredients by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) Joint Expert Committee on Food Additives (JECFA) and the US Flavor and Extract Manufacturers Expert Panel (FEXPAN). The main components of the JECFA evaluation process include chemical structure, human intake (exposure), metabolism to innocuous or harmless substances, and toxicity concerns consistent with JECFA principles. The Flavor and Extract Manufacturers Association (FEMA) evaluation is very similar to the JECFA procedure. Both the JECFA and FEMA evaluation procedures are widely recognized and the results are accepted by many countries. This implies that there is no need for developing countries to conduct their own toxicological assessment of flavoring ingredients unless it is an unique ingredient in one country, but it is helpful to survey intake or exposure assessment. The global safety program established by the International Organization of Flavor Industry (IOFI) resulting in one worldwide open positive list of flavoring substances will be reviewed

Prospecting for new physics in the Higgs and flavor sectors

International Nuclear Information System (INIS)

Bishara, Fady

2015-01-01

We explore two directions in beyond the standard model physics: dark matter model building and probing new sources of CP violation. In dark matter model building, we consider two scenarios where the stability of dark matter derives from the flavor symmetries of the standard model. The first model contains a flavor singlet dark matter candidate whose couplings to the visible sector are proportional to the flavor breaking parameters. This leads to a metastable dark matter with TeV scale mediators. In the second model, we consider a fully gauged SU(3) 3 flavor model with a flavor triplet dark matter. Consequently, the dark matter multiplet is charged while the standard model fields are neutral under a remnant Z 3 which ensures dark matter stability. We show that a Dirac fermion dark matter with radiative splitting in the multiplet must have a mass in the range [0:5; 5] TeV in order to satisfy all experimental constraints. We then turn our attention to Higgs portal dark matter and investigate the possibility of obtaining bounds on the up, down, and strange quark Yukawa couplings. If Higgs portal dark matter is discovered, we find that direct detection rates are insensitive to vanishing light quark Yukawa couplings. We then review flavor models and give the expected enhancement or suppression of the Yukawa couplings in those models. Finally, in the last two chapters, we develop techniques for probing CP violation in the Higgs coupling to photons and in rare radiative decays of B mesons. While theoretically clean, we find that these methods are not practical with current and planned detectors. However, these techniques can be useful with a dedicated detector (e.g., a gaseous TPC). In the case of radiative B meson decay B 0 → (K* → Kππ)γ, the techniques we develop also allow the extraction of the photon polarization fraction which is sensitive to new physics contributions since, in the standard model, the right(left) handed polarization fraction is of O(Λ QCD =m b

Lectures on Flavor Physics and CP Violation

CERN Document Server

Grinstein, Benjamín

2016-12-20

These lectures on flavor physics are an introduction to the subject. First lec- ture: We discuss the meaning of flavor and the importance of flavor physics in restricting extensions of the Standard Model (SM) of Electroweak interactions. We explain the origin of the KM matrix and how its elements are determined. We discuss FCNC and the GIM mechanism, followed by how a principle of Minimal Flavor Violation leads to SM extensions that are safe as far as FCNC are concerned even if the new physics comes in at low, TeVish scales. This is illustrated by the example of B radiative decays ( b → sγ ). Second lecture: We then turn our attention to CP-violation. We start by presenting neutral meson mixing. Then we consider various CP-asymmetries, culminating in the theoretically clean interference between mixing and decay into CP eigenstates.

Food emulsions as delivery systems for flavor compounds: A review.

Science.gov (United States)

Mao, Like; Roos, Yrjö H; Biliaderis, Costas G; Miao, Song

2017-10-13

Food flavor is an important attribute of quality food, and it largely determines consumer food preference. Many food products exist as emulsions or experience emulsification during processing, and therefore, a good understanding of flavor release from emulsions is essential to design food with desirable flavor characteristics. Emulsions are biphasic systems, where flavor compounds are partitioning into different phases, and the releases can be modulated through different ways. Emulsion ingredients, such as oils, emulsifiers, thickening agents, can interact with flavor compounds, thus modifying the thermodynamic behavior of flavor compounds. Emulsion structures, including droplet size and size distribution, viscosity, interface thickness, etc., can influence flavor component partition and their diffusion in the emulsions, resulting in different release kinetics. When emulsions are consumed in the mouth, both emulsion ingredients and structures undergo significant changes, resulting in different flavor perception. Special design of emulsion structures in the water phase, oil phase, and interface provides emulsions with great potential as delivery systems to control flavor release in wider applications. This review provides an overview of the current understanding of flavor release from emulsions, and how emulsions can behave as delivery systems for flavor compounds to better design novel food products with enhanced sensorial and nutritional attributes.

Texture of semi-solids : sensory flavor-texture interactions for custard desserts

NARCIS (Netherlands)

Wijk, de R.A.; Rasing, F.; Wilkinson, C.L.

2003-01-01

Possible interactions between flavor and oral texture sensations were investigated for four flavorants, diacetyl, benzaldehyde, vanillin, and caffeine, added in two concentrations to model vanilla custard desserts. The flavorants affected viscosities and resulted in corresponding changes in

Neutrino masses, mixings, and FCNC’s in an S3 flavor symmetric extension of the standard model

International Nuclear Information System (INIS)

Mondragón, A.; Mondragón, M.; Peinado, E.

2011-01-01

By introducing threeHiggs fields that are SU(2) doublets and a flavor permutational symmetry, S 3 , in the theory, we extend the concepts of flavor and generations to the Higgs sector and formulate a Minimal S 3 -Invariant Extension of the Standard Model. The mass matrices of the neutrinos and charged leptons are re-parameterized in terms of their eigenvalues, then the neutrino mixing matrix, V PMNS , is computed and exact, explicit analytical expressions for the neutrino mixing angles as functions of the masses of neutrinos and charged leptons are obtained in excellent agreement with the latest experimental data. We also compute the branching ratios of some selected flavor-changing neutral current (FCNC) processes, as well as the contribution of the exchange of neutral flavor-changing scalars to the anomaly of the magnetic moment of the muon, as functions of the masses of charged leptons and the neutral Higgs bosons. We find that the S 3 × Z 2 flavor symmetry and the strong mass hierarchy of the charged leptons strongly suppress the FCNC processes in the leptonic sector, well below the present experimental bounds by many orders of magnitude. The contribution of FCNC’s to the anomaly of the muon’s magnetic moment is small, but not negligible.

A Heavy Flavor Tracker for STAR

Energy Technology Data Exchange (ETDEWEB)

Xu, Z.; Chen, Y.; Kleinfelder, S.; Koohi, A.; Li, S.; Huang, H.; Tai, A.; Kushpil, V.; Sumbera, M.; Colledani, C.; Dulinski, W.; Himmi,A.; Hu, C.; Shabetai, A.; Szelezniak, M.; Valin, I.; Winter, M.; Miller,M.; Surrow, B.; Van Nieuwenhuizen G.; Bieser, F.; Gareus, R.; Greiner,L.; Lesser, F.; Matis, H.S.; Oldenburg, M.; Ritter, H.G.; Pierpoint, L.; Retiere, F.; Rose, A.; Schweda, K.; Sichtermann, E.; Thomas, J.H.; Wieman, H.; Yamamoto, E.; Kotov, I.

2005-03-14

We propose to construct a Heavy Flavor Tracker (HFT) for theSTAR experiment at RHIC. The HFT will bring new physics capabilities toSTAR and it will significantly enhance the physics capabilities of theSTAR detector at central rapidities. The HFT will ensure that STAR willbe able to take heavy flavor data at all luminosities attainablethroughout the proposed RHIC II era.

A Heavy Flavor Tracker for STAR

Energy Technology Data Exchange (ETDEWEB)

Xu, Z.; Chen, Y.; Kleinfelder, S.; Koohi, A.; Li, S.; Huang, H.; Tai, A.; Kushpil, V.; Sumbera, M.; Colledani, C.; Dulinski, W.; Himmi,A.; Hu, C.; Shabetai, A.; Szelezniak, M.; Valin, I.; Winter, M.; Surrow,B.; Van Nieuwenhuizen, G.; Bieser, F.; Gareus, R.; Greiner, L.; Lesser,F.; Matis, H.S.; Oldenburg, M.; Ritter, H.G.; Pierpoint, L.; Retiere, F.; Rose, A.; Schweda, K.; Sichtermann, E.; Thomas, J.H.; Wieman, H.; Yamamoto, E.; Kotov, I.

2005-03-14

We propose to construct a Heavy Flavor Tracker (HFT) for the STAR experiment at RHIC. The HFT will bring new physics capabilities to STAR and it will significantly enhance the physics capabilities of the STAR detector at central rapidities. The HFT will ensure that STAR will be able to take heavy flavor data at all luminosities attainable throughout the proposed RHIC II era.

A Heavy Flavor Tracker for STAR

International Nuclear Information System (INIS)

Xu, Z.; Chen, Y.; Kleinfelder, S.; Koohi, A.; Li, S.; Huang, H.; Tai, A.; Kushpil, V.; Sumbera, M.; Colledani, C.; Dulinski, W.; Himmi, A.; Hu, C.; Shabetai, A.; Szelezniak, M.; Valin, I.; Winter, M.; Surrow, B.; Van Nieuwenhuizen, G.; Bieser, F.; Gareus, R.; Greiner, L.; Lesser, F.; Matis, H.S.; Oldenburg, M.; Ritter, H.G.; Pierpoint, L.; Retiere, F.; Rose, A.; Schweda, K.; Sichtermann, E.; Thomas, J.H.; Wieman, H.; Yamamoto, E.; Kotov, I.

2005-01-01

We propose to construct a Heavy Flavor Tracker (HFT) for the STAR experiment at RHIC. The HFT will bring new physics capabilities to STAR and it will significantly enhance the physics capabilities of the STAR detector at central rapidities. The HFT will ensure that STAR will be able to take heavy flavor data at all luminosities attainable throughout the proposed RHIC II era

Irradiation and flavor

International Nuclear Information System (INIS)

Reineccius, G.A.

1992-01-01

Flavor will not be a significant factor in determining the success of irradiated foods entering the U.S. market. The initial applications will use low levels of irradiation that may well result in products with flavor superior to that of products from alternative processing techniques (thermal treatment or chemical fumigation). The success of shelf-stable foods produced via irradiation may be much more dependent upon our ability to deal with the flavor aspects of high levels of irradiation

Quark-lepton flavor democracy and the nonexistence of the fourth generation

International Nuclear Information System (INIS)

Cvetic, G.; Kim, C.S.

1995-01-01

In the standard model with two Higgs doublets (type II), which has a consistent trend to a flavor gauge theory and its related flavor democracy in the quark and the leptonic sectors (unlike the minimal standard model) when the energy of the probes increases, we impose the mixed quark-lepton flavor democracy at high ''transition'' energy and assume the usual seesaw mechanism, and consequently find out that the existence of the fourth generation of fermions in this framework is practically ruled out

Influence of Flavors on the Propagation of E-Cigarette–Related Information: Social Media Study

Science.gov (United States)

Zhou, Jiaqi; Zeng, Daniel Dajun; Tsui, Kwok Leung

2018-01-01

Background Modeling the influence of e-cigarette flavors on information propagation could provide quantitative policy decision support concerning smoking initiation and contagion, as well as e-cigarette regulations. Objective The objective of this study was to characterize the influence of flavors on e-cigarette–related information propagation on social media. Methods We collected a comprehensive dataset of e-cigarette–related discussions from public Pages on Facebook. We identified 11 categories of flavors based on commonly used categorizations. Each post’s frequency of being shared served as a proxy measure of information propagation. We evaluated a set of regression models and chose the hurdle negative binomial model to characterize the influence of different flavors and nonflavor control variables on e-cigarette–related information propagation. Results We found that 5 flavors (sweet, dessert & bakery, fruits, herbs & spices, and tobacco) had significantly negative influences on e-cigarette–related information propagation, indicating the users’ tendency not to share posts related to these flavors. We did not find a positive significance of any flavors, which is contradictory to previous research. In addition, we found that a set of nonflavor–related factors were associated with information propagation. Conclusions Mentions of flavors in posts did not enhance the popularity of e-cigarette–related information. Certain flavors could even have reduced the popularity of information, indicating users’ lack of interest in flavors. Promoting e-cigarette–related information with mention of flavors is not an effective marketing approach. This study implies the potential concern of users about flavorings and suggests a need to regulate the use of flavorings in e-cigarettes. PMID:29572202

Democratic (s)fermions and lepton flavor violation

Science.gov (United States)

Hamaguchi, K.; Kakizaki, Mitsuru; Yamaguchi, Masahiro

2003-09-01

The democratic approach to account for fermion masses and mixing is known to be successful not only in the quark sector but also in the lepton sector. Here we extend this ansatz to supersymmetric standard models, in which the Kähler potential obeys the underlying S3 flavor symmetries. The requirement of neutrino bi-large mixing angles constrains the form of the Kähler potential for left-handed lepton multiplets. We find that right-handed sleptons can have nondegenerate masses and flavor mixing, while left-handed sleptons are argued to have universal and hence flavor-blind masses. This mass pattern is testable in future collider experiments when superparticle masses will be measured precisely. Lepton flavor violation arises in this scenario. In particular, μ→eγ is expected to be observed in a planned future experiment if supersymmetry breaking scale is close to the weak scale.

Democratic (s)fermions and lepton flavor violation

International Nuclear Information System (INIS)

Hamaguchi, K.; Kakizaki, Mitsuru; Yamaguchi, Masahiro

2003-01-01

The democratic approach to account for fermion masses and mixing is known to be successful not only in the quark sector but also in the lepton sector. Here we extend this ansatz to supersymmetric standard models, in which the Kaehler potential obeys the underlying S 3 flavor symmetries. The requirement of neutrino bi-large mixing angles constrains the form of the Kaehler potential for left-handed lepton multiplets. We find that right-handed sleptons can have nondegenerate masses and flavor mixing, while left-handed sleptons are argued to have universal and hence flavor-blind masses. This mass pattern is testable in future collider experiments when superparticle masses will be measured precisely. Lepton flavor violation arises in this scenario. In particular, μ→eγ is expected to be observed in a planned future experiment if supersymmetry breaking scale is close to the weak scale

Anatomy and phenomenology of flavor and CP violation in supersymmetric theories

Energy Technology Data Exchange (ETDEWEB)

Altmannshofer, Wolfgang

2010-07-20

The main subject of this PhD thesis is a comprehensive and systematic analysis of flavor and CP violating low energy processes in the framework of the MSSM, the minimal supersymmetric extension of the Standard Model. Supersymmetric (SUSY) models are among the best motivated and most thoroughly analyzed New Physics (NP) models. The new degrees of freedom predicted by Supersymmetry are expected to have masses of the order of the TeV scale and the direct search for these particles is one of the major goals at the LHC. A complementary strategy to probe the MSSM is given by the analysis of low energy high-precision observables, that can be modified through virtual effects of the new degrees of freedom. Of particular importance in this respect are so-called Flavor Changing Neutral Current (FCNC) processes that, forbidden in the Standard Model at the tree level, are highly sensitive probes of the flavor structure of NP models. We first analyze model independently low energy processes that show high sensitivity to the new sources of flavor and CP violation contained in the MSSM. Next, we discuss in detail the rich flavor structure of the MSSM and the implied SUSY contributions to FCNC and CP violating observables both in the low and high tan {beta} regime. In fact, well measured low energy observables lead to remarkably strong constraints on the MSSM parameter space, which is often referred to as the SUSY flavor problem. We outline possibilities to control dangerously large SUSY effects in such observables and analyze the implied predictions for those low energy processes that are not measured with high precision, yet. We consider both the Minimal Flavor Violating MSSM and SUSY models based on abelian and non-abelian flavor symmetries that show representative flavor structures in the soft SUSY breaking terms. We identify the distinctive patterns of SUSY effects in the low energy observables, focussing in particular on CP violation in the b {yields} s{gamma} transition, the

Anatomy and phenomenology of flavor and CP violation in supersymmetric theories

International Nuclear Information System (INIS)

Altmannshofer, Wolfgang

2010-01-01

The main subject of this PhD thesis is a comprehensive and systematic analysis of flavor and CP violating low energy processes in the framework of the MSSM, the minimal supersymmetric extension of the Standard Model. Supersymmetric (SUSY) models are among the best motivated and most thoroughly analyzed New Physics (NP) models. The new degrees of freedom predicted by Supersymmetry are expected to have masses of the order of the TeV scale and the direct search for these particles is one of the major goals at the LHC. A complementary strategy to probe the MSSM is given by the analysis of low energy high-precision observables, that can be modified through virtual effects of the new degrees of freedom. Of particular importance in this respect are so-called Flavor Changing Neutral Current (FCNC) processes that, forbidden in the Standard Model at the tree level, are highly sensitive probes of the flavor structure of NP models. We first analyze model independently low energy processes that show high sensitivity to the new sources of flavor and CP violation contained in the MSSM. Next, we discuss in detail the rich flavor structure of the MSSM and the implied SUSY contributions to FCNC and CP violating observables both in the low and high tan β regime. In fact, well measured low energy observables lead to remarkably strong constraints on the MSSM parameter space, which is often referred to as the SUSY flavor problem. We outline possibilities to control dangerously large SUSY effects in such observables and analyze the implied predictions for those low energy processes that are not measured with high precision, yet. We consider both the Minimal Flavor Violating MSSM and SUSY models based on abelian and non-abelian flavor symmetries that show representative flavor structures in the soft SUSY breaking terms. We identify the distinctive patterns of SUSY effects in the low energy observables, focussing in particular on CP violation in the b → sγ transition, the B s mixing

Searching for flavor labels in food products: the influence of color-flavor congruence and association strength.

Science.gov (United States)

Velasco, Carlos; Wan, Xiaoang; Knoeferle, Klemens; Zhou, Xi; Salgado-Montejo, Alejandro; Spence, Charles

2015-01-01

Prior research provides robust support for the existence of a number of associations between colors and flavors. In the present study, we examined whether congruent (vs. incongruent) combinations of product packaging colors and flavor labels would facilitate visual search for products labeled with specific flavors. The two experiments reported here document a Stroop-like effect between flavor words and packaging colors. The participants were able to search for packaging flavor labels more rapidly when the color of the packaging was congruent with the flavor label (e.g., red/tomato) than when it was incongruent (e.g., yellow/tomato). In addition, when the packaging color was incongruent, those flavor labels that were more strongly associated with a specific color yielded slower reaction times and more errors (Stroop interference) than those that were less strongly tied to a specific color. Importantly, search efficiency was affected both by color/flavor congruence and association strength. Taken together, these results therefore highlight the role of color congruence and color-word association strength when it comes to searching for specific flavor labels.

Gamma ray constraints on flavor violating asymmetric dark matter

DEFF Research Database (Denmark)

Masina, I.; Panci, P.; Sannino, F.

2012-01-01

We show how cosmic gamma rays can be used to constrain models of asymmetric Dark Matter decaying into lepton pairs by violating flavor. First of all we require the models to explain the anomalies in the charged cosmic rays measured by PAMELA, Fermi and H.E.S.S.; performing combined fits we...... determine the allowed values of the Dark Matter mass and lifetime. For these models, we then determine the constraints coming from the measurement of the isotropic gamma-ray background by Fermi for a complete set of lepton flavor violating primary modes and over a range of DM masses from 100 GeV to 10 Te......V. We find that the Fermi constraints rule out the flavor violating asymmetric Dark Matter interpretation of the charged cosmic ray anomalies....

Mass matrix ansatz and lepton flavor violation in the two-Higgs doublet model-III

International Nuclear Information System (INIS)

Diaz-Cruz, J.L.; Noriega-Papaqui, R.; Rosado, A.

2004-01-01

Predictive Higgs-boson-fermion couplings can be obtained when a specific texture for the fermion mass matrices is included in the general two-Higgs doublet model. We derive the form of these couplings in the charged lepton sector using a Hermitian mass matrix ansatz with four-texture zeros. The presence of unconstrained phases in the vertices φ i l i l j modifies the pattern of flavor-violating Higgs boson interactions. Bounds on the model parameters are obtained from present limits on rare lepton flavor-violating processes, which could be extended further by the search for the decay τ→μμμ and μ-e conversion at future experiments. The signal from Higgs boson decays φ i →τμ could be searched for at the CERN Large Hadron Collider, while e-μ transitions could produce a detectable signal at a future eμ collider, through the reaction e + μ - →h 0 →τ + τ -

Neutrino masses and spontaneously broken flavor symmetries

International Nuclear Information System (INIS)

Staudt, Christian

2014-01-01

We study the phenomenology of supersymmetric flavor models. We show how the predictions of models based on spontaneously broken non-Abelian discrete flavor symmetries are altered when we include so-called Kaehler corrections. Furthermore, we discuss anomaly-free discrete R symmetries which are compatible with SU(5) unification. We find a set of symmetries compatible with suppressed Dirac neutrino masses and a unique symmetry consistent with the Weinberg operator. We also study a pseudo-anomalous U(1) R symmetry which explains the fermion mass hierarchies and, when amended with additional singlet fields, ameliorates the fine-tuning problem.

Potential hazards in smoke-flavored fish

Science.gov (United States)

Lin, Hong; Jiang, Jie; Li, Donghua

2008-08-01

Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative to traditional smoking. The hazards of the fish products treated by liquid-smoking process are discussed in this review. The smoke flavoring is one important ingredient in the smoke-flavored fish. This paper gives the definition of smoke flavorings and the hazard of polycyclic aromatic hydrocarbons (PAHs) residue in the smoke flavorings on the market. It gives also an assessment of chemical hazards such as carcinogenic PAHs, especially Benzo-[ a]pyrene, as well as biological hazards such as Listeria monocytogenes, Clostridium botulinum, histamine and parasites in smoke-flavored fish. The limitations in regulations or standards are discussed. Smoke flavored fish have lower content of PAHs as compared with the traditional smoking techniques if the PAHs residue in smoke flavorings is controlled by regulations or standards.

Influence of Flavors on the Propagation of E-Cigarette-Related Information: Social Media Study.

Science.gov (United States)

Zhou, Jiaqi; Zhang, Qingpeng; Zeng, Daniel Dajun; Tsui, Kwok Leung

2018-03-23

Modeling the influence of e-cigarette flavors on information propagation could provide quantitative policy decision support concerning smoking initiation and contagion, as well as e-cigarette regulations. The objective of this study was to characterize the influence of flavors on e-cigarette-related information propagation on social media. We collected a comprehensive dataset of e-cigarette-related discussions from public Pages on Facebook. We identified 11 categories of flavors based on commonly used categorizations. Each post's frequency of being shared served as a proxy measure of information propagation. We evaluated a set of regression models and chose the hurdle negative binomial model to characterize the influence of different flavors and nonflavor control variables on e-cigarette-related information propagation. We found that 5 flavors (sweet, dessert & bakery, fruits, herbs & spices, and tobacco) had significantly negative influences on e-cigarette-related information propagation, indicating the users' tendency not to share posts related to these flavors. We did not find a positive significance of any flavors, which is contradictory to previous research. In addition, we found that a set of nonflavor-related factors were associated with information propagation. Mentions of flavors in posts did not enhance the popularity of e-cigarette-related information. Certain flavors could even have reduced the popularity of information, indicating users' lack of interest in flavors. Promoting e-cigarette-related information with mention of flavors is not an effective marketing approach. This study implies the potential concern of users about flavorings and suggests a need to regulate the use of flavorings in e-cigarettes. ©Jiaqi Zhou, Qingpeng Zhang, Daniel Dajun Zeng, Kwok Leung Tsui. Originally published in JMIR Public Health and Surveillance (http://publichealth.jmir.org), 23.03.2018.

Flavor release measurement from gum model system

DEFF Research Database (Denmark)

Ovejero-López, I.; Haahr, Anne-Mette; van den Berg, Frans W.J.

2004-01-01

composition can be measured by both instrumental and sensory techniques, providing comparable information. The peppermint oil level (0.5-2% w/w) in the gum influenced both the retronasal concentration and the perceived peppermint flavor. The sweeteners' (sorbitol or xylitol) effect is less apparent. Sensory...

Searching for flavor labels in food products: The influence of color-flavor congruence and association strength

Directory of Open Access Journals (Sweden)

Carlos eVelasco

2015-03-01

Full Text Available Prior research provides robust support for the existence of a number of associations between colors and flavors. In the present study, we examined whether congruent (vs. incongruent combinations of product packaging colors and flavor labels would facilitate visual search for products labelled with specific flavors in a Stroop-like manner. Across two experiments, a Stroop-like effect between flavor words and packaging colors is documented and we demonstrate that people are able to search for packaging flavor labels more rapidly when the color of the packaging is congruent with the flavor label (e.g., red/tomato than when it is incongruent (e.g., yellow/tomato. In addition, when the packaging color was incongruent, those flavor labels that were more strongly associated with a specific color yielded slower reaction times and more errors (Stroop interference than those that were less strongly tied to a specific color. Importantly, search efficiency was affected both by color/flavor congruence and association strength. Taken together, these results therefore highlight the role of color congruence and color-word association strength when it comes to searching for specific flavor labels.

Effects of cyclodextrins on the flavor of goat milk and its yogurt.

Science.gov (United States)

Young, O A; Gupta, R B; Sadooghy-Saraby, S

2012-02-01

Goat milk fat includes several branched chain fatty acids (BCFAs), like 4-methyloctanoic acid, which when free, are responsible for goaty flavor. This flavor limits the market opportunities for goat milk. Prior research showed that cyclodextrins (CDs) can reduce goaty flavor, presumably by binding free fatty acids. This research extends that observation. In odor ranking trials in citrate buffer at pH 4.8, β-CD concentrations between 0% and 0.35% were increasingly effective in reducing odor intensity due to 4-methyloctanoic acid, but only when present in high molar excess. α-CD was also effective, but γ-CD was not. In lipase-treated goat milk only β-CD was effective but at much lower molar excess, a difference potentially explained by several factors. One was that BCFAs bind to CDs in marked preference to their straight chain isomers. Displacement experiments with phenolphthalein disproved that hypothesis. The ability of β-CD to reduce goaty flavor intensity extended to yogurt. An analytical panel showed that flavor of goat yogurt was reduced by addition of β-CD, but only if added before heating and fermentation. A hedonic trial showed that consumers preferred unsweetened and sweet/vanilla-flavored goat yogurt more when β-CD was included, P = 0.004 and 0.016, respectively. Males liked all yogurts more than females (P yogurt: sweet/vanilla masked the goaty flavor for males but not females. This results parallels previously demonstrated gender effects for sheepmeat flavor caused by BCFAs. β-Cyclodextrin masks goaty flavor in yogurt, and with its GRAS status means it could be used in commercial goat yogurts and similar products so the real or perceived nutritional advantages of goat milk are not lost to goaty flavor. © 2012 Institute of Food Technologists®

Prospecting for new physics in the Higgs and flavor sectors

Energy Technology Data Exchange (ETDEWEB)

Bishara, Fady [Univ. of Cincinnati, OH (United States)

2015-05-01

We explore two directions in beyond the standard model physics: dark matter model building and probing new sources of CP violation. In dark matter model building, we consider two scenarios where the stability of dark matter derives from the flavor symmetries of the standard model. The first model contains a flavor singlet dark matter candidate whose couplings to the visible sector are proportional to the flavor breaking parameters. This leads to a metastable dark matter with TeV scale mediators. In the second model, we consider a fully gauged SU(3)³ flavor model with a flavor triplet dark matter. Consequently, the dark matter multiplet is charged while the standard model fields are neutral under a remnant Z₃ which ensures dark matter stability. We show that a Dirac fermion dark matter with radiative splitting in the multiplet must have a mass in the range [0:5; 5] TeV in order to satisfy all experimental constraints. We then turn our attention to Higgs portal dark matter and investigate the possibility of obtaining bounds on the up, down, and strange quark Yukawa couplings. If Higgs portal dark matter is discovered, we find that direct detection rates are insensitive to vanishing light quark Yukawa couplings. We then review flavor models and give the expected enhancement or suppression of the Yukawa couplings in those models. Finally, in the last two chapters, we develop techniques for probing CP violation in the Higgs coupling to photons and in rare radiative decays of B mesons. While theoretically clean, we find that these methods are not practical with current and planned detectors. However, these techniques can be useful with a dedicated detector (e.g., a gaseous TPC). In the case of radiative B meson decay B⁰ → (K* → Kππ) γ, the techniques we develop also allow the extraction of the photon polarization fraction which is sensitive to new physics contributions since, in the standard model, the right(left) handed

Lepton flavor violation induced by dark matter

Science.gov (United States)

Arcadi, Giorgio; Ferreira, C. P.; Goertz, Florian; Guzzo, M. M.; Queiroz, Farinaldo S.; Santos, A. C. O.

2018-04-01

Guided by gauge principles we discuss a predictive and falsifiable UV complete model where the Dirac fermion that accounts for the cold dark matter abundance in our Universe induces the lepton flavor violation (LFV) decays μ →e γ and μ →e e e as well as μ -e conversion. We explore the interplay between direct dark matter detection, relic density, collider probes and lepton flavor violation to conclusively show that one may have a viable dark matter candidate yielding flavor violation signatures that can be probed in the upcoming experiments. In fact, keeping the dark matter mass at the TeV scale, a sizable LFV signal is possible, while reproducing the correct dark matter relic density and meeting limits from direct-detection experiments.

Spin polarization versus color–flavor locking in high-density quark matter

DEFF Research Database (Denmark)

Tsue, Yasuhiko; da Providência, João; Providência, Constança

2015-01-01

It is shown that spin polarization with respect to each flavor in three-flavor quark matter occurs instead of color–flavor locking at high baryon density by using the Nambu–Jona-Lasinio model with four-point tensor-type interaction. Also, it is indicated that the order of phase transition between...

The Flavor World of Childhood

Directory of Open Access Journals (Sweden)

Julie A Mennella

2014-07-01

Although some may view food choice as a cultural trait, not directly related to our biology, overwhelming evidence suggests that children’s biology makes them especially vulnerable to the current food environment of processed foods high in salt and refined sugars. Emerging research in humans and animal models suggests that, beginning very early in life, sensory experiences shape and modify flavor and food preferences and have far-reaching effects on behavior. Such early life experiences with healthy levels of salt and sweet tastes and repeated exposure to healthy food flavors may go a long way toward promoting healthy eating and growth, which could have a significant impact in addressing the many chronic illnesses associated with poor food choice. Yet because of the lack of research, many feeding practices are based on idiosyncratic parental behavior, family traditions, or medical lore, rather than research. One of the keys to continued advances and applications on how to develop good food habits comes from studying the fundamental principles underlying flavor learning, which provides an understanding and appreciation of essential aspect of cultural food practices and habits.

Enhanced flavor-nutrient conditioning in obese rats on a high-fat, high-carbohydrate choice diet.

Science.gov (United States)

Wald, Hallie S; Myers, Kevin P

2015-11-01

Through flavor-nutrient conditioning rats learn to prefer and increase their intake of flavors paired with rewarding, postingestive nutritional consequences. Since obesity is linked to altered experience of food reward and to perturbations of nutrient sensing, we investigated flavor-nutrient learning in rats made obese using a high fat/high carbohydrate (HFHC) choice model of diet-induced obesity (ad libitum lard and maltodextrin solution plus standard rodent chow). Forty rats were maintained on HFHC to induce substantial weight gain, and 20 were maintained on chow only (CON). Among HFHC rats, individual differences in propensity to weight gain were studied by comparing those with the highest proportional weight gain (obesity prone, OP) to those with the lowest (obesity resistant, OR). Sensitivity to postingestive food reward was tested in a flavor-nutrient conditioning protocol. To measure initial, within-meal stimulation of flavor acceptance by post-oral nutrient sensing, first, in sessions 1-3, baseline licking was measured while rats consumed grape- or cherry-flavored saccharin accompanied by intragastric (IG) water infusion. Then, in the next three test sessions they received the opposite flavor paired with 5 ml of IG 12% glucose. Finally, after additional sessions alternating between the two flavor-infusion contingencies, preference was measured in a two-bottle choice between the flavors without IG infusions. HFHC-OP rats showed stronger initial enhancement of intake in the first glucose infusion sessions than CON or HFHC-OR rats. OP rats also most strongly preferred the glucose-paired flavor in the two-bottle choice. These differences between OP versus OR and CON rats suggest that obesity is linked to responsiveness to postoral nutrient reward, consistent with the view that flavor-nutrient learning perpetuates overeating in obesity. Copyright © 2015 Elsevier Inc. All rights reserved.

Flavor-changing Z decay in the one generation technicolor models

International Nuclear Information System (INIS)

Wang, X.; Lu, G.; Xiao, Z.

1995-01-01

The flavor-changing decay Z→b bar s(bar bs) induced through pseudo Goldstone bosons (PGB's) is calculated in two kinds of one generation technicolor models (OGTM's). (a) For model I, we find that an interesting branching ratio B(Z→b bar s+bar bs)∼10 -6 can be obtained for particular choices of the parameters; such a magnitude of the order of the branching ratio is at the border of being detectable. (b) For model II, the PGB contributions can strongly enhance the branching ratio B(Z→b bar s+bar bs). With the current experimental limit on the branching ratios of rare Z decay, the model-dependent bounds on the mass of the color octet pseudo Goldstone bosons can be derived. As will be seen, the decay Z→b bar s(bar bs) may provide a unique window to study the TC theory

Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization.

Science.gov (United States)

Jo, Y; Benoist, D M; Barbano, D M; Drake, M A

2018-05-01

Typical high-temperature, short-time (HTST) pasteurization encompasses a lower heat treatment and shorter refrigerated shelf life compared with ultra-pasteurization (UP) achieved by direct steam injection (DSI-UP) or indirect heat (IND-UP). A greater understanding of the effect of different heat treatments on flavor and flavor chemistry of milk is required to characterize, understand, and identify the sources of flavors. The objective of this study was to determine the differences in the flavor and volatile compound profiles of milk subjected to HTST, DSI-UP, or IND-UP using sensory and instrumental techniques. Raw skim and raw standardized 2% fat milks (50 L each) were processed in triplicate and pasteurized at 78°C for 15 s (HTST) or 140°C for 2.3 s by DSI-UP or IND-UP. Milks were cooled and stored at 4°C, then analyzed at d 0, 3, 7, and 14. Sensory attributes were determined using a trained panel, and aroma active compounds were evaluated by solid-phase micro-extraction or stir bar sorptive extraction followed by gas chromatography-mass spectrometry, gas chromatography-olfactometry, and gas chromatography-triple quad mass spectrometry. The UP milks had distinct cooked and sulfur flavors compared with HTST milks. The HTST milks had less diversity in aroma active compounds compared with UP milks. Flavor intensity of all milks decreased by d 14 of storage. Aroma active compound profiles were affected by heat treatment and storage time in both skim and 2% milk. High-impact aroma active compounds were hydrogen sulfide, dimethyl trisulfide, and methional in DSI-UP and 2 and 3-methylbutanal, furfural, 2-heptanone, 2-acetyl-1-pyrroline, 2-aminoacetophenone, benzaldehyde, and dimethyl sulfide in IND-UP. These results provide a foundation knowledge of the effect of heat treatments on flavor development and differences in sensory quality of UP milks. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Flavoring Chemicals in E-Cigarettes: Diacetyl, 2,3-Pentanedione, and Acetoin in a Sample of 51 Products, Including Fruit-, Candy-, and Cocktail-Flavored E-Cigarettes.

Science.gov (United States)

Allen, Joseph G; Flanigan, Skye S; LeBlanc, Mallory; Vallarino, Jose; MacNaughton, Piers; Stewart, James H; Christiani, David C

2016-06-01

There are > 7,000 e-cigarette flavors currently marketed. Flavoring chemicals gained notoriety in the early 2000s when inhalation exposure of the flavoring chemical diacetyl was found to be associated with a disease that became known as "popcorn lung." There has been limited research on flavoring chemicals in e-cigarettes. We aimed to determine if the flavoring chemical diacetyl and two other high-priority flavoring chemicals, 2,3-pentanedione and acetoin, are present in a convenience sample of flavored e-cigarettes. We selected 51 types of flavored e-cigarettes sold by leading e-cigarette brands and flavors we deemed were appealing to youth. E-cigarette contents were fully discharged and the air stream was captured and analyzed for total mass of diacetyl, 2,3-pentanedione, and acetoin, according to OSHA method 1012. At least one flavoring chemical was detected in 47 of 51 unique flavors tested. Diacetyl was detected above the laboratory limit of detection in 39 of the 51 flavors tested, ranging from below the limit of quantification to 239 μg/e-cigarette. 2,3-Pentanedione and acetoin were detected in 23 and 46 of the 51 flavors tested at concentrations up to 64 and 529 μg/e-cigarette, respectively. Because of the associations between diacetyl and bronchiolitis obliterans and other severe respiratory diseases observed in workers, urgent action is recommended to further evaluate this potentially widespread exposure via flavored e-cigarettes. Allen JG, Flanigan SS, LeBlanc M, Vallarino J, MacNaughton P, Stewart JH, Christiani DC. 2016. Flavoring chemicals in e-cigarettes: diacetyl, 2,3-pentanedione, and acetoin in a sample of 51 products, including fruit-, candy-, and cocktail-flavored e-cigarettes. Environ Health Perspect 124:733-739; http://dx.doi.org/10.1289/ehp.1510185.

Heavy-flavor parton distributions without heavy-flavor matching prescriptions

NARCIS (Netherlands)

Bertone, Valerio; Glazov, Alexandre; Mitov, Alexander; Papanastasiou, Andrew S.; Ubiali, Maria

We show that the well-known obstacle for working with the zero-mass variable flavor number scheme, namely, the omission of O(1) mass power corrections close to the conventional heavy flavor matching point (HFMP) μb = m, can be easily overcome. For this it is sufficient to take advantage of the

Flavor changing neutral currents and the third family

International Nuclear Information System (INIS)

Reina, L.

1996-01-01

We consider a Two Higgs Doublet Model with Flavor Changing Scalar Neutral Currents arising at the tree level. All the most important constraints are taken into account and the compatibility with the present Electroweak measurements is examined. The Flavor Changing couplings involving the third family are not constrained to be very small and this allows us to predict some interesting signals of new physics

21 CFR 172.510 - Natural flavoring substances and natural substances used in conjunction with flavors.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Natural flavoring substances and natural substances used in conjunction with flavors. 172.510 Section 172.510 Food and Drugs FOOD AND DRUG ADMINISTRATION....510 Natural flavoring substances and natural substances used in conjunction with flavors. Natural...

Collider signatures of flavorful Higgs bosons

International Nuclear Information System (INIS)

Altmannshofer, Wolfgang; Eby, Joshua; Gori, Stefania; Lotito, Matteo

2016-01-01

Motivated by our limited knowledge of the Higgs couplings to the first two generation fermions, we analyze the collider phenomenology of a class of two Higgs doublet models (2HDMs) with a nonstandard Yukawa sector. One Higgs doublet is mainly responsible for the masses of the weak gauge bosons and the third-generation fermions, while the second Higgs doublet provides mass for the lighter fermion generations. The characteristic collider signatures of this setup differ significantly from well-studied 2HDMs with natural flavor conservation, flavor alignment, or minimal flavor violation. New production mechanisms for the heavy scalar, pseudoscalar, and charged Higgs involving second-generation quarks can become dominant. The most interesting decay modes include H/A → cc,tc,μμ,τμ and H"± → cb,cs,μν. As a result, searches for low-mass dimuon resonances are currently among the best probes of the heavy Higgs bosons in this setup.

Δ(54) flavor phenomenology and strings

Energy Technology Data Exchange (ETDEWEB)

Carballo-Pérez, Brenda [Instituto de Física, Universidad Nacional Autónoma de México,Apartado Postal 20-364, Ciudad de México 01000 (Mexico); HEBA Ideas S.A. de C.V.,Calculistas 37, Cd. Mx. 09400 (Mexico); Peinado, Eduardo; Ramos-Sánchez, Saúl [Instituto de Física, Universidad Nacional Autónoma de México,Apartado Postal 20-364, Ciudad de México 01000 (Mexico)

2016-12-23

Δ(54) can serve as a flavor symmetry in particle physics, but remains almost unexplored. We show that in a classification of semi-realistic ℤ{sub 3}×ℤ{sub 3} heterotic string orbifolds, Δ(54) turns out to be the most natural flavor symmetry, providing additional motivation for its study. We revisit its phenomenological potential from a low-energy perspective and subject to the constraints of string models. We find a model with Δ(54) arising from heterotic orbifolds that leads to the Gatto-Sartori-Tonin relation for quarks and charged-leptons. Additionally, in the neutrino sector, it leads to a normal hierarchy for neutrino masses and a correlation between the reactor and the atmospheric mixing angles, the latter taking values in the second octant and being compatible at three sigmas with experimental data.

Consumer preferences for mild cheddar cheese flavors.

Science.gov (United States)

Drake, S L; Gerard, P D; Drake, M A

2008-11-01

Flavor is an important factor in consumer selection of cheeses. Mild Cheddar cheese is the classification used to describe Cheddar cheese that is not aged extensively and has a "mild" flavor. However, there is no legal definition or age limit for Cheddar cheese to be labeled mild, medium, or sharp, nor are the flavor profiles or flavor expectations of these cheeses specifically defined. The objectives of this study were to document the distinct flavor profiles among commercially labeled mild Cheddar cheeses, and to characterize if consumer preferences existed for specific mild Cheddar cheese flavors or flavor profiles. Flavor descriptive sensory profiles of a representative array of commercial Cheddar cheeses labeled as mild (n= 22) were determined using a trained sensory panel and an established cheese flavor sensory language. Nine representative Cheddar cheeses were selected for consumer testing. Consumers (n= 215) assessed the cheeses for overall liking and other consumer liking attributes. Internal preference mapping, cluster analysis, and discriminant analysis were conducted. Mild Cheddar cheeses were diverse in flavor with many displaying flavors typically associated with more age. Four distinct consumer clusters were identified. The key drivers of liking for mild Cheddar cheese were: color, cooked/milky, whey and brothy flavors, and sour taste. Consumers have distinct flavor and color preferences for mild Cheddar cheese. These results can help manufacturers understand consumer preferences for mild Cheddar cheese.

The phases of isospin-asymmetric matter in the two-flavor NJL model

Energy Technology Data Exchange (ETDEWEB)

Lawley, S. [Special Research Centre for the Subatomic Structure of Matter, University of Adelaide, Adelaide, SA 5005 (Australia) and Jefferson Lab, 12000 Jefferson Avenue, Newport News, VA 23606 (United States)]. E-mail: slawley@jlab.org; Bentz, W. [Department of Physics, School of Science, Tokai University, Hiratsuka-shi, Kanagawa 259-1292 (Japan); Thomas, A.W. [Jefferson Lab, 12000 Jefferson Avenue, Newport News, VA 23606 (United States)

2006-01-19

We investigate the phase diagram of isospin-asymmetric matter at T=0 in the two-flavor Nambu-Jona-Lasinio model. Our approach describes the single nucleon as a confined quark-diquark state, the saturation properties of nuclear matter at normal densities, and the phase transition to normal or color superconducting quark matter at higher densities. The resulting equation of state of charge-neutral matter and the structure of compact stars are discussed.

A new mechanism for lepton-flavor violation. tau. yields. mu. gamma. in the flipped string

Energy Technology Data Exchange (ETDEWEB)

Kelley, S.; Lopez, J.L.; Nanopoulos, D.V.; Pois, H. (Texas A and M Univ., College Station, TX (USA). Center for Theoretical Physics Houston Advanced Research Center (HARC), The Woodlands, TX (USA). Astroparticle Physics Group)

1991-07-08

We explore a new mechanism for lepton-flavor violation which is manifest in the flipped SU(5) string model, and may be a generic feature of string-derived models. This mechanism generates off-diagnoal slepton masses from otherwise flavor diagonal Yukawa matrices when heavy vector-like leptons decouple at a high-mass scale. As an example of lepton-flavor violation, we present an order of magnitude prediction for the branching ratio BR({tau} {yields} {mu}{gamma}) in the flipped string. The result depends crucially on the details of the extra vector-like fermion decoupling, and on the assumed nature and scale of supersymmetry breaking. For natural choices of the parameters we obtain a large BR({tau} {yields} {mu}{gamma}), which we show to be well within the reach of present and future experimental searches. (orig.).

Light-flavor sea-quark distributions in the nucleon in the SU(3) chiral quark soliton model. I. Phenomenological predictions

International Nuclear Information System (INIS)

Wakamatsu, M.

2003-01-01

Theoretical predictions are given for the light-flavor sea-quark distributions in the nucleon including the strange quark ones on the basis of the flavor SU(3) version of the chiral quark soliton model. Careful account is taken of the SU(3) symmetry breaking effects due to the mass difference Δm s between the strange and nonstrange quarks, which is the only one parameter necessary for the flavor SU(3) generalization of the model. A particular emphasis of study is put on the light-flavor sea-quark asymmetry as exemplified by the observables d-bar(x)-u-bar(x),d-bar(x)/u-bar(x),Δu-bar(x)-Δd-bar(x) as well as on the particle-antiparticle asymmetry of the strange quark distributions represented by s(x)-s-bar(x),s(x)/s-bar(x),Δs(x)-Δs-bar(x) etc. As for the unpolarized sea-quark distributions, the predictions of the model seem qualitatively consistent with the available phenomenological information provided by the NMC data for d-bar(x)-u-bar(x), the E866 data for d-bar(x)/u-bar(x), the CCFR data and the fit of Barone et al. for s(x)/s-bar(x), etc. The model is shown to give several unique predictions also for the spin-dependent sea-quark distribution, such that Δs(x)<<Δs-bar(x) < or approx. 0 and Δd-bar(x)<0<Δu-bar(x), although the verification of these predictions must await more elaborate experimental investigations in the near future

Heavy-flavor parton distributions without heavy-flavor matching prescriptions

Science.gov (United States)

Bertone, Valerio; Glazov, Alexandre; Mitov, Alexander; Papanastasiou, Andrew S.; Ubiali, Maria

2018-04-01

We show that the well-known obstacle for working with the zero-mass variable flavor number scheme, namely, the omission of O(1) mass power corrections close to the conventional heavy flavor matching point (HFMP) μ b = m, can be easily overcome. For this it is sufficient to take advantage of the freedom in choosing the position of the HFMP. We demonstrate that by choosing a sufficiently large HFMP, which could be as large as 10 times the mass of the heavy quark, one can achieve the following improvements: 1) above the HFMP the size of missing power corrections O(m) is restricted by the value of μ b and, therefore, the error associated with their omission can be made negligible; 2) additional prescriptions for the definition of cross-sections are not required; 3) the resummation accuracy is maintained and 4) contrary to the common lore we find that the discontinuity of α s and pdfs across thresholds leads to improved continuity in predictions for observables. We have considered a large set of proton-proton and electron-proton collider processes, many through NNLO QCD, that demonstrate the broad applicability of our proposal.

Heavy flavor production in nuclear collisions

CERN Document Server

Armesto-Pérez, Nestor; Capella, A; Pajares, C; Salgado, C A

2001-01-01

Heavy flavor production off nuclei is studied in the small x/sub F/ region of the produced heavy system. Corrections to the usually employed perturbative QCD factorization formula are considered in the framework of the Glauber-Gribov model. Transition from low to high energies is taken into account by using finite energy cutting rules. The low energy limit of the obtained results coincides with the probabilistic formula usually employed for quarkonium absorption. At finite energies both rescattering of the heavy flavor and corrections to nucleon parton densities inside nuclei appear, the latter also affecting lepton pair production. It turns out that at asymptotic energies both open heavy flavor and quarkonium are equally absorbed. The numerical differences between the results obtained with the probabilistic formula and the exact one are <20% up to LHC energies, and ~1/2% at SPS energies. (18 refs).

Up sector of minimal flavor violation: top quark properties and direct D meson CP violation

Energy Technology Data Exchange (ETDEWEB)

Bai, Yang; Berger, Joshua; Hewett, JoAnne L.; Li, Ye

2013-07-01

Minimal Flavor Violation in the up-type quark sector leads to particularly interesting phenomenology due to the interplay of flavor physics in the charm sector and collider physics from flavor changing processes in the top sector. We study the most general operators that can affect top quark properties and D meson decays in this scenario, concentrating on two CP violating operators for detailed studies. The consequences of these effective operators on charm and top flavor changing processes are generically small, but can be enhanced if there exists a light flavor mediator that is a Standard Model gauge singlet scalar and transforms under the flavor symmetry group. This flavor mediator can satisfy the current experimental bounds with a mass as low as tens of GeV and explain observed D-meson direct CP violation. Additionally, the model predicts a non-trivial branching fraction for a top quark decay that would mimic a dijet resonance.

Flavor Physics in the Quark Sector

Energy Technology Data Exchange (ETDEWEB)

Antonelli, Mario; /Frascati; Asner, David Mark; /Carleton U.; Bauer, Daniel Adams; /Imperial Coll., London; Becher, Thomas G.; /Fermilab; Beneke, M.; /Aachen, Tech. Hochsch.; Bevan, Adrian John; /Queen Mary, U. of London; Blanke, Monika; /Munich, Tech. U. /Munich, Max Planck Inst.; Bloise, C.; /Frascati; Bona, Marcella; /CERN; Bondar, Alexander E.; /Novosibirsk, IYF; Bozzi, Concezio; /INFN, Ferrara; Brod, Joachim; /Karlsruhe U.; Buras, Andrzej J.; /Munich, Tech. U.; Cabibbo, N.; /INFN, Rome /Rome U.; Carbone, A.; /INFN, Bologna; Cavoto, Gianluca; /INFN, Rome; Cirigliano, Vincenzo; /Los Alamos; Ciuchini, Marco; /INFN, Rome; Coleman, Jonathon P.; /SLAC; Cronin-Hennessy, Daniel P.; /Minnesota U.; Dalseno, J.P.; /KEK, Tsukuba /Glasgow U. /Queen Mary, U. of London /Freiburg U. /Charles U. /Pisa U. /Vienna, OAW /Imperial Coll., London /Bergen U. /INFN, Rome /Rome U. /Munich, Tech. U. /INFN, Rome /Rome U. /Southampton U. /INFN, Rome /Nara Women' s U. /Florida U. /INFN, Turin /Turin U. /Edinburgh U. /Warwick U. /INFN, Rome /Rome U. /Massachusetts U., Amherst /KEK, Tsukuba /Bern U. /CERN /Munich, Tech. U. /Mainz U., Inst. Phys. /Wayne State U. /Munich, Max Planck Inst. /CERN /Frascati /Brookhaven /Mainz U., Inst. Kernphys. /Munich, Tech. U. /Siegen U. /Imperial Coll., London /Victoria U. /KEK, Tsukuba /Fermilab /Washington U., St. Louis /Frascati /Warwick U. /Indian Inst. Tech., Madras /Melbourne U. /Princeton U. /Beijing, Inst. High Energy Phys. /INFN, Rome /INFN, Rome3 /Fermilab /SLAC /York U., Canada /Brookhaven /UC, Irvine /INFN, Rome /Rome U. /Valencia U., IFIC /INFN, Padua /Padua U. /Munich, Max Planck Inst. /Barcelona U. /Warwick U. /Tata Inst. /Frascati /Mainz U., Inst. Phys. /Vienna U. /KEK, Tsukuba /Orsay, LPT /Frascati /Munich, Tech. U. /Brookhaven /Bern U. /CERN /Mainz U., Inst. Phys. /Wayne State U. /Valencia U., IFIC /CERN /Kentucky U. /Oxford U. /Iowa State U. /Bristol U. /INFN, Rome /Rutherford /CERN /Orsay, LAL /Glasgow U. /INFN, Padua /Queen Mary, U. of London /Texas U. /LPHE, Lausanne /Fermilab /UC, Santa Cruz /Vienna, OAW /Cincinnati U. /Frascati /Orsay, LAL /Ohio State U. /Purdue U. /Novosibirsk, IYF /Frascati /INFN, Rome /Padua U. /INFN, Rome /Bern U. /Karlsruhe U. /Brookhaven /CERN /Paris U., VI-VII /Zurich, ETH /Pisa U. /Frascati /Oxford U. /Orsay, LAL /INFN, Rome2 /INFN, Rome /INFN, Rome3 /Princeton U. /Fermilab /Queen' s U., Kingston /KEK, Tsukuba /Melbourne U. /Brookhaven /Indiana U. /INFN, Rome /Rome U. /Pisa U. /Mainz U., Inst. Phys. /Karlsruhe U. /Oxford U. /Cambridge U., DAMTP /Edinburgh U. /CERN

2010-08-26

In the past decade, one of the major challenges of particle physics has been to gain an in-depth understanding of the role of quark flavor. In this time frame, measurements and the theoretical interpretation of their results have advanced tremendously. A much broader understanding of flavor particles has been achieved, apart from their masses and quantum numbers, there now exist detailed measurements of the characteristics of their interactions allowing stringent tests of Standard Model predictions. Among the most interesting phenomena of flavor physics is the violation of the CP symmetry that has been subtle and difficult to explore. In the past, observations of CP violation were confined to neutral K mesons, but since the early 1990s, a large number of CP-violating processes have been studied in detail in neutral B mesons. In parallel, measurements of the couplings of the heavy quarks and the dynamics for their decays in large samples of K,D, and B mesons have been greatly improved in accuracy and the results are being used as probes in the search for deviations from the Standard Model. In the near future, there will be a transition from the current to a new generation of experiments, thus a review of the status of quark flavor physics is timely. This report is the result of the work of the physicists attending the 5th CKM workshop, hosted by the University of Rome 'La Sapienza', September 9-13, 2008. It summarizes the results of the current generation of experiments that is about to be completed and it confronts these results with the theoretical understanding of the field which has greatly improved in the past decade.

'Dynamical Supersymmetry Breaking, with Flavor'

Energy Technology Data Exchange (ETDEWEB)

Craig, Nathaniel; Essig, Rouven; /Stanford U., Phys. Dept. /SLAC; Franco, Sebastian; Kachru, Shamit; /Santa Barbara, KITP /UC, Santa Barbara; Torroba, Gonzalo; /Stanford U., Phys. Dept. /SLAC /Santa Barbara, KITP /UC, Santa Barbara

2010-08-26

We explore calculable models with low-energy supersymmetry where the flavor hierarchy is generated by quark and lepton compositeness, and where the composites emerge from the same sector that dynamically breaks supersymmetry. The observed pattern of Standard Model fermion masses and mixings is obtained by identifying the various generations with composites of different dimension in the ultraviolet. These 'single-sector' supersymmetry breaking models give rise to various spectra of soft masses which are, in many cases, quite distinct from what is commonly found in models of gauge or gravity mediation. In typical models which satisfy all flavor-changing neutral current constraints, both the first and second generation sparticles have masses of order 20 TeV, while the stop mass is a few TeV. In other cases, all sparticles obtain masses of order a few TeV predominantly from gauge mediation, even though the first two generations are composite.

Interplay Between Quark-Antiquark and Diquark Condensates in Vacuum in a Two-Flavor Nambu-Jona-Lasinio Model

Institute of Scientific and Technical Information of China (English)

ZHOU Bang-Rong

2007-01-01

By means of a relativistic effective potential, we analytically research competition between the quarkLasinio (NJL) model and obtain the Gs-Hs phase diagram, where Gs and Hs are the respective four-fermion coupling constants in scalar quark-antiquark channel and scalar color anti-triplet diquark channel. The results show that, in the that there is no diquark condensates in the vacuum of QCD, will also impose a real restriction to any given two-flavor NJL model which is intended to simulate QCD, i.e. in such model the resulting snallest ratio Gs/Hs after the Fierz transformations in the Hartree approximation must be larger than 2/3. A few phenomenological QCD-like NJL models are checked and analyzed.

Perceived Flavored Smokeless Tobacco Ease-of-use and Youth Susceptibility.

Science.gov (United States)

Chaffee, Benjamin W; Urata, Janelle; Couch, Elizabeth T; Gansky, Stuart A

2017-07-01

Beliefs that flavored smokeless tobacco (ST) is more pleasant, less potent, or otherwise easier to use could contribute to youth initiation. We evaluated associations between perceived ease-of-use of flavored ST (moist snuff and chewing tobacco) and ST initiation susceptibility in a representative sample of US youth. Among 7,718 tobacco never-users in the Population Assessment of Tobacco and Health study (age: 12-17; collected: 2013-2014), we compared 4 ST susceptibility items (curiosity, expectation, willingness to try, and a composite) according to whether participants reported flavored ST to be "easier to use" than unflavored ST. We calculated marginal prevalences of ST susceptibility and odds ratios adjusted for socio-demographic characteristics, tobacco advertisement receptivity, warning label exposure, and sensation seeking. ST susceptibility was greatest among tobacco never-users who perceived flavored ST as easier to use. Adjusted odds of potential ST susceptibility (≥1 item) were 1.5-fold higher (95% confidence interval: 1.2, 1.8) among adolescents who perceived flavored ST as easier to use than unflavored ST. ST flavors could contribute to perceptions that facilitate youth initiation. Alternatively, youth susceptible to ST use may perceive flavored varieties differently. Prospective studies are warranted to strengthen causal evidence and measure ST initiation according to perceived ease-of-use.

Mikheyev-Smirnov-Wolfenstein effect with flavor-changing neutrino interactions

International Nuclear Information System (INIS)

Roulet, E.

1991-01-01

We consider the effect that flavor-nondiagonal neutrino interactions with matter have on the resonant ν oscillations. It is shown that, even in the absence of ν mixing in a vacuum, an efficient conversion of the electron neutrinos from the Sun to another ν flavor can result if the strength of this interaction is ∼10 -2 G F . We show how this can be implemented in the minimal supersymmetric standard model with R-parity breaking. Here, the L-violating couplings induce neutrino masses, mixings, and the flavor-nondiagonal neutrino interactions that can provide a Mikheyev-Smirnov-Wolfenstein-like solution to the solar-neutrino problem even for negligible vacuum mixings

Yeast diversity and native vigor for flavor phenotypes.

Science.gov (United States)

Carrau, Francisco; Gaggero, Carina; Aguilar, Pablo S

2015-03-01

Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a 'Yeast Flavor Diversity Screening' strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation. Copyright © 2015 Elsevier Ltd. All rights reserved.

Magnetized color flavor locked state and compact stars

CERN Document Server

Felipe, R Gonzalez; Martinez, A Perez

2010-01-01

The stability of the color flavor locked phase in the presence of a strong magnetic field is investigated within the phenomenological MIT bag model, taking into account the variation of the strange quark mass, the baryon density, the magnetic field, as well as the bag and gap parameters. It is found that the minimum value of the energy per baryon in a color flavor locked state at vanishing pressure is lower than the corresponding one for unpaired magnetized strange quark matter and, as the magnetic field increases, the energy per baryon decreases. This implies that magnetized color flavor locked matter is more stable and could become the ground state inside neutron stars. The mass-radius relation for such stars is also studied.

The flavoring of the pomeron

International Nuclear Information System (INIS)

Dash, J.W.; Manesis, E.K.

1977-03-01

A theoretical review and a detailed phenomenological description of the 'flavoring' of the bare Pomeron pole at t=0 (i.e. the non-diffractive renormalization of its multiperipheral unitarity sum by strange quarks, charmed quarks, diquarks,...) are presented. From an 'unflavored' intercept α=0.85 to a 'flavored' intercept α approximately 1.08, probably close to the bare intercept of the Reggeon Field Theory. NN, πN, and KN total cross sections and real to imaginary amplitude ratios are treated. No oscillations are observed. Particular attention is paid to 2 sigmasub(KN) - sigmasub(πN) which rises monotonically. A closely related combination of inelastic diffraction cross sections is presented which decreases monotonically, indicating that vacuum amplitudes are not simply the sum of a Pomeron pole and an ideally mixed f. In fact it is argued that a Pomeron +f structure is neither compatible with flavoring nor with schemes in which flavoring is somehow absorbed away. In contrast, flavoring is required for consistency with experiment by the Chew-Rosenzweig hypothesis of the Pomeron-f identity. A description of flavoring threshold effects on the Reggeon Field Theory at current energies is presented

Flavor changing lepton processes

International Nuclear Information System (INIS)

Kuno, Yoshitaka

2002-01-01

The flavor changing lepton processes, or in another words the lepton flavor changing processes, are described with emphasis on the updated theoretical motivations and the on-going experimental progress on a new high-intense muon source. (author)

Collective three-flavor oscillations of supernova neutrinos

Science.gov (United States)

Dasgupta, Basudeb; Dighe, Amol

2008-06-01

Neutrinos and antineutrinos emitted from a core collapse supernova interact among themselves, giving rise to collective flavor conversion effects that are significant near the neutrinosphere. We develop a formalism to analyze these collective effects in the complete three-flavor framework. It naturally generalizes the spin-precession analogy to three flavors and is capable of analytically describing phenomena like vacuum/Mikheyev-Smirnov-Wolfenstein (MSW) oscillations, synchronized oscillations, bipolar oscillations, and spectral split. Using the formalism, we demonstrate that the flavor conversions may be “factorized” into two-flavor oscillations with hierarchical frequencies. We explicitly show how the three-flavor solution may be constructed by combining two-flavor solutions. For a typical supernova density profile, we identify an approximate separation of regions where distinctly different flavor conversion mechanisms operate, and demonstrate the interplay between collective and MSW effects. We pictorialize our results in terms of the “e3-e8 triangle” diagram, which is a tool that can be used to visualize three-neutrino flavor conversions in general, and offers insights into the analysis of the collective effects in particular.

Why most flavor-dependence predictions for nonleptonic charm decays are wrong: flavor symmetry and final-state interactions in nonleptonic decays of charmed hadrons

International Nuclear Information System (INIS)

Lipkin, H.J.

1980-09-01

Nonleptonic weak decays of strange hadrons are complicated by the interplay of weak and strong interactions. Models based either on symmetry properties or on the selection of certain types of diagrams are both open to criticism. The symmetries used are all broken in strong interactions, and the selection of some diagrams and neglect of others is never seriously justified. Furthermore, the number of related decays of strange hadrons is small, so that experimental data are insufficient for singificant tests of phenomenological models with a few free parameters. The discovery of charmed particles with many open channels for nonleptonic decays has provided a new impetus for a theoretical understanding of these processes. The GIM current provides a well defined weak hamiltonian, which can justifiably be used to first order. The QCD approach to strong interactions gives flavor-indpendent couplings and flavor symmetry broken only by quark masses. In a model with n generations of quarks and 2n flavors, a flavor symmetry group SU(2n) can be defined which is broken only by H/sub weak/ and the quark masses.Here again, the same two approaches by symmetry and dynamics have been used. But both types of treatment tend to consider only the symmetry properties or dominant diagrams of the weak interaction, including some subtle effects, while overlooking rather obvious effects of strong interactions

Suppression of Self-Induced Flavor Conversion in the Supernova Accretion Phase

Science.gov (United States)

Sarikas, Srdjan; Raffelt, Georg G.; Hüdepohl, Lorenz; Janka, Hans-Thomas

2012-02-01

Self-induced flavor conversions of supernova (SN) neutrinos can strongly modify the flavor-dependent fluxes. We perform a linearized flavor stability analysis with accretion-phase matter profiles of a 15M⊙ spherically symmetric model and corresponding neutrino fluxes. We use realistic energy and angle distributions, the latter deviating strongly from quasi-isotropic emission, thus accounting for both multiangle and multienergy effects. For our matter and neutrino density profile we always find stable conditions: flavor conversions are limited to the usual Mikheyev-Smirnov-Wolfenstein effect. In this case one may distinguish the neutrino mass hierarchy in a SN neutrino signal if the mixing angle θ13 is as large as suggested by recent experiments.

Exploring flavor structure of supersymmetry breaking at B factories

International Nuclear Information System (INIS)

Goto, Toru; Shindou, Tetsuo; Tanaka, Minoru; Okada, Yasuhiro; Shimizu, Yasuhiro

2003-01-01

We investigate flavor physics at present and future B factories in order to distinguish supersymmetric models. We evaluate CP asymmetries in various B decay modes, Δm Bd , Δm Bs , and ε K in three supersymmetric models, i.e. the minimal supergravity, the SU(5) SUSY GUT with right handed neutrinos, and a supersymmetric model with U(2) flavor symmetry. The allowed regions of Δm Bs /Δm Bd and CP asymmetries in B → J/ψK S and b → sγ are different for the three models so that it is possible to distinguish the three models by precise determinations of these observables in near future experiments. (author)

Novel sources of Flavor Changed Neutral Currents in the 331RHN model

International Nuclear Information System (INIS)

Cogollo, D.; Vital de Andrade, A.; Queiroz, F.S.; Teles, P.R.

2012-01-01

Sources of Flavor Changed Neutral Currents (FCNC) emerge naturally from a well motivated framework called 3-3-1 with right-handed neutrinos model, 331 RHN for short, mediated by an extra neutral gauge boson Z '. Following previous work we calculate these sources and in addition we derive new ones coming from CP-even and -odd neutral scalars which appear due to their non-diagonal interactions with the physical standard quarks. Furthermore, by using 4 texture zeros for the quark mass matrices, we derive the mass difference terms for the neutral mesons systems K 0 - anti K 0 , D 0 - anti D 0 and B 0 - anti B 0 and show that, though one can discern that the Z' contribution is the most relevant one for mesons oscillations purposes, scalar contributions play a role also in this processes and hence it is worthwhile to investigate them and derive new bounds on space of parameters. In particular, studying the B 0 - anti B 0 system we set the bounds M Z' >or similar 4.2 TeV and M S 2 ,M I 3 >or similar 7.5 TeV in order to be consistent with the current measurements. (orig.)

Progress in Flavor Physics (1/3)

CERN Multimedia

CERN. Geneva

2013-01-01

We present a pedagogical introduction to quark flavor physics, within and beyond the Standard Model. Particular attention is devoted to the phenomenology of B and D decays, in view of recent and possible future results at the LHC experiments.

Direct CP violation in charm and flavor mixing beyond the SM

CERN Document Server

Giudice, Gian Francesco; Paradisi, Paride

2012-01-01

We analyze possible interpretations of the recent LHCb evidence for CP violation in D meson decays in terms of physics beyond the Standard Model. On general grounds, models in which the primary source of flavor violation is linked to the breaking of chiral symmetry (left-right flavor mixing) are natural candidates to explain this effect, via enhanced chromomagnetic operators. In the case of supersymmetric models, we identify two motivated scenarios: disoriented A-terms and split families. These structures predict other non-standard signals, such as nuclear EDMs close to their present bounds and, possibly, tiny but visible deviations in K and B physics, or even sizable flavor-violating processes involving the top quark or the stops. Some of these connections, especially the one with nuclear EDMs, hold beyond supersymmetry, as illustrated with the help of prototype non-supersymmetric models.

Flavor physics and CP violation

Science.gov (United States)

Chang, Paoti; Chen, Kai-Feng; Hou, Wei-Shu

2017-11-01

We currently live in the age of the CKM paradigm. The 3 × 3 matrix that links (d , s , b) quarks to (u , c , t) in the charged current weak interaction, being complex and nominally with 18 parameters, can be accounted for by just 3 rotation angles and one CP violating (CPV) phase, with unitarity and the CKM phases triumphantly tested at the B factories. But the CKM picture is unsatisfactory and has too many parameters. The main aim of Flavor Physics and CP violation (FPCP) studies is the pursuit to uncover New Physics beyond the Standard Model (SM). Two highlights of LHC Run 1 period are the CPV phase ϕs of Bs mixing and Bs →μ+μ- decay, which were found to be again consistent with SM, though the saga is yet unfinished. We also saw the emergence of the P5‧ angular variable anomaly in B0 →K∗0μ+μ- decay and R K (∗) anomaly in B →K (∗)μ+μ- to B →K (∗)e+e- rate ratios, and the BaBar anomaly in B →D (∗) τν decays, which suggest possible New Physics in these flavor processes, pointing to extra Z‧, charged Higgs, or leptoquarks. Charmless hadronic, semileptonic, purely leptonic and radiative B decays continue to offer various further windows on New Physics. Away from B physics, the rare K → πνν decays and ε‧ / ε in the kaon sector, μ → e transitions, muon g - 2 and electric dipole moments of the neutron and electron, τ → μγ , μμμ , eee, and a few charm physics probes, offer broadband frontier windows on New Physics. Lastly, flavor changing neutral transitions involving the top quark t and the 125 GeV Higgs boson h, such as t → ch and h → μτ, offer a new window into FPCP, while a new Z‧ related or inspired by the P5‧ anomaly, could show up in analogous top quark processes, perhaps even link with low energy phenomena such as muon g - 2 or rare kaon processes. In particular, we advocate the potential new SM, the two Higgs doublet model without discrete symmetries to control flavor violation, as SM2. As we are

Role of lepton flavor violating muon decay in the seesaw model and LSND

International Nuclear Information System (INIS)

Jamil Aslam, M.; Riazuddin

2002-01-01

The aim of this work is to study lepton flavor violation in a newly proposed seesaw model of neutrino mass and to see whether it could explain the Liquid Scintillation Neutrino Detector excess. The motivation of this seesaw model is that there is no new physics beyond the TeV scale. By studying μ→3e in this model, it is shown that the upper bound on the branching ratio requires a Higgs boson mass m h of a new scalar doublet with the lepton number L=-1 needed in this model to be about 9 TeV. The predicted branching ratio for μ→eν l ν-bar l is too small to explain the LSND

Flavor connections and neutrino mass hierarchy in variant invisible axion models without domain wall problem

International Nuclear Information System (INIS)

Geng, C.Q.; Ng, J.N.

1988-08-01

New types of invisible axion model based on the recent variant axion models are presented. They belong to the N=1 type model and hence are free of domain wall problems. The Peccei-Quinn symmetry transformations are not totally generation and flavor blind, which may help in understanding the small values of electron and u-quark and large t-quark masses. The light neutrino mass pattern in the two Higgs singlet models can have a very different hierarchy that differs from the other type invisible axion model. (Author) (25 refs.)

Possible origin of a natural conservation of flavor in an interaction with neutral Higgs bosons

International Nuclear Information System (INIS)

Ural'tsev, N.G.

1983-01-01

In technicolor models the masses of the neutral pseudo-Goldstone bosons which interact with quarks and leptons without flavor conservation automatically acquire an order of magnitude Mapprox.(m/sub q/#betta#/sub TC/)/sup 1/2/approx.0.2--1 TeV through the Yukawa interaction. As a result, an effective Lagrangian which conserves only light Higgs bosons satisfies the condition of natural flavor conservation

The multi-flavor Schwinger model with chemical potential. Overcoming the sign problem with matrix product states

International Nuclear Information System (INIS)

Banuls, Mari Carmen; Cirac, J. Ignacio; Kuehn, Stefan; Cichy, Krzysztof

2016-11-01

During recent years there has been an increasing interest in the application of matrix product states, and more generally tensor networks, to lattice gauge theories. This non-perturbative method is sign problem free and has already been successfully used to compute mass spectra, thermal states and phase diagrams, as well as real-time dynamics for Abelian and non-Abelian gauge models. In previous work we showed the suitability of the method to explore the zero-temperature phase structure of the multi-flavor Schwinger model at non-zero chemical potential, a regime where the conventional Monte Carlo approach suffers from the sign problem. Here we extend our numerical study by looking at the spatially resolved chiral condensate in the massless case. We recover spatial oscillations, similar to the theoretical predictions for the single-flavor case, with a chemical potential dependent frequency and an amplitude approximately given by the homogeneous zero density condensate value.

The multi-flavor Schwinger model with chemical potential. Overcoming the sign problem with matrix product states

Energy Technology Data Exchange (ETDEWEB)

Banuls, Mari Carmen; Cirac, J. Ignacio; Kuehn, Stefan [Max-Planck-Institut fuer Quantenoptik (MPQ), Garching (Germany); Cichy, Krzysztof [Frankfurt Univ. (Germany). Inst. fuer Theoretische Physik; Adam Mickiewicz Univ., Poznan (Poland). Faculty of Physics; Jansen, Karl [Deutsches Elektronen-Synchrotron (DESY), Zeuthen (Germany). John von Neumann-Inst. fuer Computing NIC; Saito, Hana [AISIN AW Co., Ltd., Aichi (Japan)

2016-11-15

During recent years there has been an increasing interest in the application of matrix product states, and more generally tensor networks, to lattice gauge theories. This non-perturbative method is sign problem free and has already been successfully used to compute mass spectra, thermal states and phase diagrams, as well as real-time dynamics for Abelian and non-Abelian gauge models. In previous work we showed the suitability of the method to explore the zero-temperature phase structure of the multi-flavor Schwinger model at non-zero chemical potential, a regime where the conventional Monte Carlo approach suffers from the sign problem. Here we extend our numerical study by looking at the spatially resolved chiral condensate in the massless case. We recover spatial oscillations, similar to the theoretical predictions for the single-flavor case, with a chemical potential dependent frequency and an amplitude approximately given by the homogeneous zero density condensate value.

Origins of tiny neutrino mass and large flavor mixings

International Nuclear Information System (INIS)

Haba, Naoyuki

2015-01-01

Active neutrino masses are extremely smaller than those of other quarks and leptons, and there are large flavor mixings in the lepton sector, contrary to the quark sector. They are great mysteries in the standard model, but also excellent hints of new physics beyond the standard model. Thus, questions 'What is an origin of tiny neutrino mass?' and 'What is an origin of large lepton flavor mixings?' are very important. In this paper, we overview various attempts to solve these big questions. (author)

Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor

Directory of Open Access Journals (Sweden)

Edgar Chambers IV

2013-04-01

Full Text Available Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combinations of volatiles yield different flavors than those expected from individual compounds, and the differences in perception of volatiles in different matrices. This review identifies some of the reasons sensory analysis and instrumental measurements result in poor associations and suggests issues that need to be addressed in future research for better understanding of the relationships of flavor/aroma phenomena and chemical composition.

Applications of flavor symmetry to the phenomenology of elementary particles

International Nuclear Information System (INIS)

Kaeding, T.A.

1995-05-01

Some applications of flavor symmetry are examined. Approximate flavor symmetries and their consequences in the MSSM (Minimal Supersymmetric Standard Model) are considered, and found to give natural values for the possible B- and L-violating couplings that are empirically acceptable, except for the case of proton decay. The coupling constants of SU(3) are calculated and used to parameterize the decays of the D mesons in broken flavor SU(3). The resulting couplings are used to estimate the long-distance contributions to D-meson mixing

Muon g - 2 through a flavor structure on soft SUSY terms

International Nuclear Information System (INIS)

Flores-Baez, F.V.; Gomez Bock, M.; Mondragon, M.

2016-01-01

In this work we analyze the possibility to explain the muon anomalous magnetic moment discrepancy within theory and experiment through lepton-flavor violation processes. We propose a flavor extended MSSM by considering a hierarchical family structure for the trilinear scalar soft-supersymmetric terms of the Lagrangian, present at the SUSY breaking scale. We obtain analytical results for the rotation mass matrix, with the consequence of having non-universal slepton masses and the possibility of leptonic flavor mixing. The one-loop supersymmetric contributions to the leptonic flavor violating process τ → μγ are calculated in the physical basis, instead of using the well-known mass-insertion method. The flavor violating processes BR(l_i → l_jγ) are also obtained, in particular τ → μγ is well within the experimental bounds. We present the regions in parameter space where the muon g - 2 problem is either entirely solved or partially reduced through the contribution of these flavor violating processes. (orig.)

Muon g - 2 through a flavor structure on soft SUSY terms

Energy Technology Data Exchange (ETDEWEB)

Flores-Baez, F.V. [Universidad Autonoma de Nuevo Leon, UANL Ciudad Universitaria, FCFM, San Nicolas de los Garza, Nuevo Leon (Mexico); Gomez Bock, M. [Universidad de las Americas Puebla, UDLAP, Ex-Hacienda Sta. Catarina Martir, DAFM, Cholula, Puebla (Mexico); Mondragon, M. [Universidad Nacional Autonoma de Mexico, Instituto de Fisica, Apdo. Postal 20-364, Mexico, D.F. (Mexico)

2016-10-15

In this work we analyze the possibility to explain the muon anomalous magnetic moment discrepancy within theory and experiment through lepton-flavor violation processes. We propose a flavor extended MSSM by considering a hierarchical family structure for the trilinear scalar soft-supersymmetric terms of the Lagrangian, present at the SUSY breaking scale. We obtain analytical results for the rotation mass matrix, with the consequence of having non-universal slepton masses and the possibility of leptonic flavor mixing. The one-loop supersymmetric contributions to the leptonic flavor violating process τ → μγ are calculated in the physical basis, instead of using the well-known mass-insertion method. The flavor violating processes BR(l{sub i} → l{sub j}γ) are also obtained, in particular τ → μγ is well within the experimental bounds. We present the regions in parameter space where the muon g - 2 problem is either entirely solved or partially reduced through the contribution of these flavor violating processes. (orig.)

Possibility of new dibaryons containing heavy flavors

International Nuclear Information System (INIS)

Leandri, J.; Silvestre-Brac, B.

1993-01-01

In a recent paper we have shown that the possibility of including heavy flavor in the dibaryon sector can lead to some new favored configurations (relative to the baryon-baryon threshold). In this study we extend our previous work by a systematic study of all the physical Qq 5 systems in a simple chromomagnetic model. In the first part we assume that the q quarks belong to the fundamental irrep of SU(3) F and that the Q quark has infinite mass. These assumptions are subsequently relaxed by introducing two mass parameters δ and η. Once these symmetries are broken we gain access in our model to a large number of new dibaryons containing heavy flavor. Some of them could be stable against decay via strong interactions, and we indicate the most favorable cases

21 CFR 169.181 - Vanilla-vanillin flavoring.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Vanilla-vanillin flavoring. 169.181 Section 169... Dressings and Flavorings § 169.181 Vanilla-vanillin flavoring. (a) Vanilla-vanillin flavoring conforms to... ingredients prescribed for vanilla-vanillin extract by § 169.180, except that its content of ethyl alcohol is...

Broken flavor symmetries in high energy particle phenomenology

International Nuclear Information System (INIS)

Antaramian, A.

1995-01-01

Over the past couple of decades, the Standard Model of high energy particle physics has clearly established itself as an invaluable tool in the analysis of high energy particle phenomenon. However, from a field theorists point of view, there are many dissatisfying aspects to the model. One of these, is the large number of free parameters in the theory arising from the Yukawa couplings of the Higgs doublet. In this thesis, we examine various issues relating to the Yukawa coupeng structure of high energy particle field theories. We begin by examining extensions to the Standard Model of particle physics which contain additional scalar fields. By appealing to the flavor structure observed in the fermion mass and Kobayashi-Maskawa matrices, we propose a reasonable phenomenological parameterization of the new Yukawa couplings based on the concept of approximate flavor symmetries. It is shown that such a parameterization eliminates the need for discrete symmetries which limit the allowed couplings of the new scalars. New scalar particles which can mediate exotic flavor changing reactions can have masses as low as the weak scale. Next, we turn to the issue of neutrino mass matrices, where we examine a particular texture which leads to matter independent neutrino oscillation results for solar neutrinos. We, then, examine the basis for extremely strict limits placed on flavor changing interactions which also break lepton- and/or baryon-number. These limits are derived from cosmological considerations. Finally, we embark on an extended analysis of proton decay in supersymmetric SO(10) grand unified theories. In such theories, the dominant decay diagrams involve the Yukawa couplings of a heavy triplet superfield. We argue that past calculations of proton decay which were based on the minimal supersymmetric SU(5) model require reexamination because the Yukawa couplings of that theory are known to be wrong

Analysis of Bs flavor oscillations at CDF

Energy Technology Data Exchange (ETDEWEB)

Guerreiro Leonardo, Nuno Teotonio Viegas [Massachusetts Inst. of Technology (MIT), Cambridge, MA (United States)

2006-09-01

The search for and study of flavor oscillations in the neutral B_sB_s meson system is an experimentally challenging task. It constitutes a flagship analysis of the Tevatron physics program. In this dissertation, they develop an analysis of the time-dependent B_s flavor oscillations using data collected with the CDF detector. The data samples are formed of both fully and partially reconstructed B meson decays: B_s → D_sπ(ππ) and B_s → D_slv. A likelihood fitting framework is implemented and appropriate models and techniques developed for describing the mass, proper decay time, and flavor tagging characteristics of the data samples. The analysis is extended to samples of B⁺ and B⁰ mesons, which are further used for algorithm calibration and method validation. The B mesons lifetimes are extracted. The measurement of the B⁰ oscillation frequency yields Δm_d = 0.522 ± 0.017 ps^-1. The search for B_s oscillations is performed using an amplitude method based on a frequency scanning procedure. Applying a combination of lepton and jet charge flavor tagging algorithms, with a total tagging power ϵ'D² of 1.6%, to a data sample of 355 pb^-1, a sensitivity of 13.0 ps^-1 is achieved. They develop a preliminary same side kaon tagging algorithm, which is found to provide a superior tagging power of about 4.0% for the B_s meson species. A study of the dilution systematic uncertainties is not reported. From its application as is to the B_s samples the sensitivity is significantly increased to about 18 ps^-1 and a hint of a signal is seen at about 175. ps^-1. They demonstrate that the extension of the analysis to the increasing data samples with the inclusion of the same side tagging algorithm is capable of providing an observation of B_s mixing beyond the

Fermion mass hierarchy as a consequence of the spontaneous breakdown of the four-flavor symmetry

International Nuclear Information System (INIS)

Cveti, M.

1985-01-01

We study the fermion mass matrix in the case of four fermionic flavors u, d, c, and s. The original Lagrangian of the effective gauge theory respects the full four-flavor symmetry and fermions are massless. We analyze a vacuum expectation pattern of the elementary Higgs-field multiplet Phi/sub a/b [(a,b) = u,d,c,s]. Nonzero vacuum expectation values of Phi spontaneously break the original flavor symmetry with fermionic masses being directly proportional to these vacuum expectation values. In the Higgs potential, hard terms in Phi respect the global symmetry SU(4)/sub L/ x SU(4)/sub R/ of four flavors while soft terms in Psi break this symmetry down to the effective anomaly-free gauge group SU(2)/sub L//sup e/+μ x SU(2)/sub R//sup e/+μ. These soft terms are due to radiative as well as nonperturbative effects. Such a symmetry structure of the Higgs potential can be motivated by the underlying preonic dynamics. The desired solution, i.e., the proper interfamily and intrafamily hierarchy as well as the desired Cabibbo mixing angle, can emerge as a consequence of a subtle interplay between the soft terms and certain hard terms of the Higgs potential

Flavor physics induced by light Z{sup ′} from SO(10) GUT

Energy Technology Data Exchange (ETDEWEB)

Hisano, Junji [Kobayashi-Maskawa Institute for the Origin of Particles and the Universe,Nagoya University, Nagoya 464-8602 (Japan); Department of Physics,Nagoya University, Nagoya 464-8602 (Japan); Kavli IPMU (WPI), UTIAS, The University of Tokyo,Kashiwa, Chiba 277-8583 (Japan); Muramatsu, Yu [Kavli IPMU (WPI), UTIAS, The University of Tokyo,Kashiwa, Chiba 277-8583 (Japan); School of Physics, KIAS,Seoul 130-722 (Korea, Republic of); Omura, Yuji [Kobayashi-Maskawa Institute for the Origin of Particles and the Universe,Nagoya University, Nagoya 464-8602 (Japan); Shigekami, Yoshihiro [Department of Physics,Nagoya University, Nagoya 464-8602 (Japan)

2016-11-04

In this paper, we investigate predictions of the SO(10) Grand Unified Theory (GUT), where an extra U(1){sup ′} gauge symmetry remains up to the supersymmetry (SUSY) breaking scale. The minimal setup of SO(10) GUT unifies quarks and leptons into a 16-representational field in each generations. The setup, however, suffers from the realization of the realistic Yukawa couplings at the electroweak scale. In order to solve this problem, we introduce 10-representational matter fields, and then the two kinds of matter fields mix with each other at the SUSY breaking scale, where the extra U(1){sup ′} gauge symmetry breaks down radiatively. One crucial prediction is that the Standard Model quarks and leptons are given by the linear combinations of the fields with two different U(1){sup ′} charges. The mixing also depends on the flavor. Consequently, the U(1){sup ′} interaction becomes flavor violating, and the flavor physics is the smoking-gun signal of our GUT model. The flavor violating Z{sup ′} couplings are related to the fermion masses and the CKM matrix, so that we can derive some explicit predictions in flavor physics. We especially discuss K-K̄ mixing, B{sub (s)}- (B{sub (s)})-bar mixing, and the (semi)leptonic decays of K and B in our model. We also study the flavor violating μ and τ decays and discuss the correlations among the physical observables in this SO(10) GUT framework.

Precision Light Flavor Physics from Lattice QCD

Science.gov (United States)

Murphy, David

In this thesis we present three distinct contributions to the study of light flavor physics using the techniques of lattice QCD. These results are arranged into four self-contained papers. The first two papers concern global fits of the quark mass, lattice spacing, and finite volume dependence of the pseudoscalar meson masses and decay constants, computed in a series of lattice QCD simulations, to partially quenched SU(2) and SU(3) chiral perturbation theory (chiPT). These fits determine a subset of the low energy constants of chiral perturbation theory -- in some cases with increased precision, and in other cases for the first time -- which, once determined, can be used to compute other observables and amplitudes in chiPT. We also use our formalism to self-consistently probe the behavior of the (asymptotic) chiral expansion as a function of the quark masses by repeating the fits with different subsets of the data. The third paper concerns the first lattice QCD calculation of the semileptonic K0 → pi-l +nul ( Kl3) form factor at vanishing momentum transfer, f+Kpi(0), with physical mass domain wall quarks. The value of this form factor can be combined with a Standard Model analysis of the experimentally measured K0 → pi -l+nu l decay rate to extract a precise value of the Cabibbo-Kobayashi-Maskawa (CKM) matrix element Vus, and to test unitarity of the CKM matrix. We also discuss lattice calculations of the pion and kaon decay constants, which can be used to extract Vud through an analogous Standard Model analysis of experimental constraints on leptonic pion and kaon decays. The final paper explores the recently proposed exact one flavor algorithm (EOFA). This algorithm has been shown to drastically reduce the memory footprint required to simulate single quark flavors on the lattice relative to the widely used rational hybrid Monte Carlo (RHMC) algorithm, while also offering modest O(20%) speed-ups. We independently derive the exact one flavor action, explore its

Study on creation of an indocalamus leaf flavor

Directory of Open Access Journals (Sweden)

Guangyong ZHU

2015-01-01

Full Text Available AbstractFlavors represent a small but significant segment of food industry. Sensory characteristics play an important role in the process of consumer acceptance and preference. Indocalamus leaf takes on a pleasant odor and indocalamus leaf flavor can be used in many products. However, indocalamus leaf flavor formula has not been reported. Therefore, developing an indocalamus leaf flavor is of significant interests. Note is a distinct flavor or odor characteristic. This paper concentrates on preparation and creation of indocalamus leaf flavor according to the notes of indocalamus leaf. The notes were obtained by smelling indocalamus leaf, and the results showed that the notes of indocalamus leaf flavor can be classified as: green-leafy note, sweet note, beany note, aldehydic note, waxy note, woody note, roast note, creamy note, and nutty note. According to the notes of indocalamus leaf odor, a typical indocalamus leaf flavor formula was obtained. The indocalamus leaf flavor blended is pleasant, harmonious, and has characteristics of indocalamus leaf odor.

Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages

Science.gov (United States)

Roque, Jérémy; Auvray, Malika; Lafraire, Jérémie

2018-01-01

Freshness perception has received recent consideration in the field of consumer science mainly because of its hedonic dimension, which is assumed to influence consumers’ preference and behavior. However, most studies have considered freshness as a multisensory attribute of food and beverage products without investigating the cognitive mechanisms at hand. In the present review, we endorse a slightly different perspective on freshness. We focus on (i) the multisensory integration processes that underpin freshness perception, and (ii) the top–down factors that influence the explicit attribution of freshness to a product by consumers. To do so, we exploit the recent literature on the cognitive underpinnings of flavor perception as a heuristic to better characterize the mechanisms of freshness perception in the particular case of beverages. We argue that the lack of consideration of particular instances of flavor, such as freshness, has resulted in a lack of consensus about the content and structure of different types of flavor representations. We then enrich these theoretical analyses, with a review of the cognitive mechanisms of flavor perception: from multisensory integration processes to the influence of top–down factors (e.g., attentional and semantic). We conclude that similarly to flavor, freshness perception is characterized by hybrid content, both perceptual and semantic, but that freshness has a higher-degree of specificity than flavor. In particular, contrary to flavor, freshness is characterized by specific functions (e.g., alleviation of oropharyngeal symptoms) and likely differs from flavor with respect to the weighting of each sensory contributor, as well as to its subjective location. Finally, we provide a comprehensive model of the cognitive mechanisms that underlie freshness perception. This model paves the way for further empirical research on particular instances of flavor, and will enable advances in the field of food and beverage cognition

Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages

Directory of Open Access Journals (Sweden)

Jérémy Roque

2018-01-01

Full Text Available Freshness perception has received recent consideration in the field of consumer science mainly because of its hedonic dimension, which is assumed to influence consumers’ preference and behavior. However, most studies have considered freshness as a multisensory attribute of food and beverage products without investigating the cognitive mechanisms at hand. In the present review, we endorse a slightly different perspective on freshness. We focus on (i the multisensory integration processes that underpin freshness perception, and (ii the top–down factors that influence the explicit attribution of freshness to a product by consumers. To do so, we exploit the recent literature on the cognitive underpinnings of flavor perception as a heuristic to better characterize the mechanisms of freshness perception in the particular case of beverages. We argue that the lack of consideration of particular instances of flavor, such as freshness, has resulted in a lack of consensus about the content and structure of different types of flavor representations. We then enrich these theoretical analyses, with a review of the cognitive mechanisms of flavor perception: from multisensory integration processes to the influence of top–down factors (e.g., attentional and semantic. We conclude that similarly to flavor, freshness perception is characterized by hybrid content, both perceptual and semantic, but that freshness has a higher-degree of specificity than flavor. In particular, contrary to flavor, freshness is characterized by specific functions (e.g., alleviation of oropharyngeal symptoms and likely differs from flavor with respect to the weighting of each sensory contributor, as well as to its subjective location. Finally, we provide a comprehensive model of the cognitive mechanisms that underlie freshness perception. This model paves the way for further empirical research on particular instances of flavor, and will enable advances in the field of food and

Identification of the SNP (Single Nucleotide Polymorphism for Fatty Acid Composition Associated with Beef Flavor-related FABP4 (Fatty Acid Binding Protein 4 in Korean Cattle

Directory of Open Access Journals (Sweden)

Dong-yep Oh

2012-07-01

Full Text Available In this study, we investigated the relationship between unsaturated fatty acids influencing beef flavor and four types of SNPs (c.280A>G, c.388G>A, c.408G>C and c.456A>G located at exon 2, 3 and 4 of the FABP4 gene, which is a fatty acid binding protein 4 in Korean cattle (n = 513. When analyzing the relationship between single genotype, fatty acids and carcass trait, individuals of GG, GG, CC and GG genotypes that are homozygotes, had a higher content of unsaturated fatty acids and marbling scores than other genotypes (p<0.05. Then, haplotype block showed strong significant relationships not only with unsaturated fatty acids (54.73%, but also with marbling scores (5.82 in ht1×ht1 group (p<0.05. This ht1×ht1 group showed significant differences with unsaturated fatty acids and marbling scores that affected beef flavor in Korean cattle. Therefore, it can be inferred that the ht1×ht1 types might be valuable new markers for use in the improvement of Korean cattle.

Flavor universal dynamical electroweak symmetry breaking

International Nuclear Information System (INIS)

Burdman, G.; Evans, N.

1999-01-01

The top condensate seesaw mechanism of Dobrescu and Hill allows electroweak symmetry to be broken while deferring the problem of flavor to an electroweak singlet, massive sector. We provide an extended version of the singlet sector that naturally accommodates realistic masses for all the standard model fermions, which play an equal role in breaking electroweak symmetry. The models result in a relatively light composite Higgs sector with masses typically in the range of (400 - 700) GeV. In more complete models the dynamics will presumably be driven by a broken gauged family or flavor symmetry group. As an example of the higher scale dynamics a fully dynamical model of the quark sector with a GIM mechanism is presented, based on an earlier top condensation model of King using broken family gauge symmetry interactions (that model was itself based on a technicolor model of Georgi). The crucial extra ingredient is a reinterpretation of the condensates that form when several gauge groups become strong close to the same scale. A related technicolor model of Randall which naturally includes the leptons too may also be adapted to this scenario. We discuss the low energy constraints on the massive gauge bosons and scalars of these models as well as their phenomenology at the TeV scale. copyright 1999 The American Physical Society

Flavor, fragrance, and odor analysis

National Research Council Canada - National Science Library

Marsili, Ray

2012-01-01

... solid-phase micro extraction procedures. It also presents important updates on GC-olfactometry as a tool for studying flavor synergy effects"-- "Sample preparation techniques for isolating and concentrating flavor and odor-active chemicals...

Heavy flavor production from photons and hadrons

International Nuclear Information System (INIS)

Heusch, C.A.

1982-01-01

The present state of the production and observation of hadrons containing heavy quarks or antiquarks as valence constituents, in reactions initiated by real and (space-like) virtual photon or by hadron beams is discussed. Heavy flavor production in e + e - annihilation, which is well covered in a number of recent review papers is not discussed, and similarly, neutrino production is omitted due to the different (flavor-changing) mechanisms that are involved in those reactions. Heavy flavors from spacelike photons, heavy flavors from real photons, and heavy flavors from hadron-hadron collisions are discussed

Unlocking color and flavor in superconducting strange quark matter

International Nuclear Information System (INIS)

Alford, Mark; Berges, Juergen; Rajagopal, Krishna

1999-01-01

We explore the phase diagram of strongly interacting matter with massless u and d quarks as a function of the strange quark mass m s and the chemical potential μ for baryon number. Neglecting electromagnetism, we describe the different baryonic and quark matter phases at zero temperature. For quark matter, we support our model-independent arguments with a quantitative analysis of a model which uses a four-fermion interaction abstracted from single-gluon exchange. For any finite m s , at sufficiently large μ we find quark matter in a color-flavor-locked state which leaves a global vector-like SU(2) color+L+R symmetry unbroken. As a consequence, chiral symmetry is always broken in sufficiently dense quark matter. As the density is reduced, for sufficiently large m s we observe a first-order transition from the color-flavor-locked phase to color superconducting phase analogous to that in two-flavor QCD. At this unlocking transition chiral symmetry is restored. For realistic values of m s our analysis indicates that chiral symmetry breaking may be present for all densities down to those characteristic of baryonic matter. This supports the idea that quark matter and baryonic matter may be continuously connected in nature. We map the gaps at the quark Fermi surfaces in the high density color-flavor-locked phase onto gaps at the baryon Fermi surfaces at low densities

Astrophysical neutrinos flavored with beyond the Standard Model physics

Energy Technology Data Exchange (ETDEWEB)

Rasmussen, Rasmus W.; Ackermann, Markus; Winter, Walter [Deutsches Elektronen-Synchrotron (DESY), Zeuthen (Germany); Lechner, Lukas [Vienna Univ. of Technology (Austria). Dept. of Physics; Kowalski, Marek [Deutsches Elektronen-Synchrotron (DESY), Zeuthen (Germany); Humboldt-Universitaet, Berlin (Germany). Inst. fuer Physik

2017-07-15

We systematically study the allowed parameter space for the flavor composition of astrophysical neutrinos measured at Earth, including beyond the Standard Model theories at production, during propagation, and at detection. One motivation is to illustrate the discrimination power of the next-generation neutrino telescopes such as IceCube-Gen2. We identify several examples that lead to potential deviations from the standard neutrino mixing expectation such as significant sterile neutrino production at the source, effective operators modifying the neutrino propagation at high energies, dark matter interactions in neutrino propagation, or non-standard interactions in Earth matter. IceCube-Gen2 can exclude about 90% of the allowed parameter space in these cases, and hence will allow to efficiently test and discriminate models. More detailed information can be obtained from additional observables such as the energy-dependence of the effect, fraction of electron antineutrinos at the Glashow resonance, or number of tau neutrino events.

Astrophysical neutrinos flavored with beyond the Standard Model physics

International Nuclear Information System (INIS)

Rasmussen, Rasmus W.; Ackermann, Markus; Winter, Walter; Lechner, Lukas; Kowalski, Marek; Humboldt-Universitaet, Berlin

2017-07-01

We systematically study the allowed parameter space for the flavor composition of astrophysical neutrinos measured at Earth, including beyond the Standard Model theories at production, during propagation, and at detection. One motivation is to illustrate the discrimination power of the next-generation neutrino telescopes such as IceCube-Gen2. We identify several examples that lead to potential deviations from the standard neutrino mixing expectation such as significant sterile neutrino production at the source, effective operators modifying the neutrino propagation at high energies, dark matter interactions in neutrino propagation, or non-standard interactions in Earth matter. IceCube-Gen2 can exclude about 90% of the allowed parameter space in these cases, and hence will allow to efficiently test and discriminate models. More detailed information can be obtained from additional observables such as the energy-dependence of the effect, fraction of electron antineutrinos at the Glashow resonance, or number of tau neutrino events.

Nucleon spin-flavor structure in the SU(3)-breaking chiral quark model

International Nuclear Information System (INIS)

Song, X.; McCarthy, J.S.; Weber, H.J.

1997-01-01

The SU(3) symmetric chiral quark model, which describes interactions between quarks, gluons, and the Goldstone bosons, explains reasonably well many aspects of the flavor and spin structure of the proton, except for the values of f 3 /f 8 and Δ 3 /Δ 8 . Introducing the SU(3)-breaking effect suggested by the mass difference between the strange and nonstrange quarks, we find that this discrepancy can be removed and better overall agreement obtained. copyright 1997 The American Physical Society

A matter of taste: Improving flavor of fresh potatoes

Science.gov (United States)

Breeding for improved potato flavor has not been a high priority in US breeding programs. It is a difficult trait to breed for because it cannot be done in a high throughput manner and it requires an understanding of the complex biochemistry of flavor compounds and effects of cooking on those compou...

Detection of Off-Flavor in Catfish Using a Conducting Polymer Electronic-Nose Technology

Directory of Open Access Journals (Sweden)

Alphus D. Wilson

2013-11-01

Full Text Available The Aromascan A32S conducting polymer electronic nose was evaluated for the capability of detecting the presence of off-flavor malodorous compounds in catfish meat fillets to assess meat quality for potential merchantability. Sensor array outputs indicated that the aroma profiles of good-flavor (on-flavor and off-flavor fillets were strongly different as confirmed by a Principal Component Analysis (PCA and a Quality Factor value (QF > 7.9 indicating a significant difference at (P < 0.05. The A32S e-nose effectively discriminated between good-flavor and off-flavor catfish at high levels of accuracy (>90% and with relatively low rates (≤5% of unknown or indecisive determinations in three trials. This A32S e-nose instrument also was capable of detecting the incidence of mild off-flavor in fillets at levels lower than the threshold of human olfactory detection. Potential applications of e-nose technologies for pre- and post-harvest management of production and meat-quality downgrade problems associated with catfish off-flavor are discussed.

Flavor changing neutral currents and a Z Prime

Energy Technology Data Exchange (ETDEWEB)

Valencia, German, E-mail: valencia@iastate.edu [Iowa State University (United States)

2013-03-15

We consider a non-universal Z Prime that affects primarily the third generation fermions as an example of new physics associated with the top-quark. We first discuss constraints on the mass and coupling strength of such a Z Prime . We then turn our attention to the flavor changing neutral currents (FCNC) present in the model. We discuss the experimental constraints and their implications. We propose an ansatz to understand the smallness of the FCNC in terms of the CKM matrix.

Monopole percolation and the universality class of the chiral transition in four flavor noncompact lattice QED

CERN Document Server

Kocic, Aleksandar; Wang, K C

1993-01-01

We simulate four flavor noncompact lattice QED using the Hybrid Monte Carlo algorithm on $10^4$ and $16^4$ lattices. Measurements of the monopole susceptibility and the percolation order parameter indicate a transition at $\\beta = {1/e^2} = .205(5)$ with critical behavior in the universality class of four dimensional percolation. We present accurate chiral condensate measurements and monitor finite size effects carefully. The chiral condensate data supports the existence of a power-law transition at $\\beta = .205$ in the same universality class as the chiral transition in the two flavor model. The resulting equation of state predicts the mass ratio $m_\\pi^2/m_\\sigma^2$ in good agreement with spectrum calculations while the hypothesis of a logarithmically improved mean field theory fails qualitatively.

A call for new physics: The muon anomalous magnetic moment and lepton flavor violation

Science.gov (United States)

Lindner, Manfred; Platscher, Moritz; Queiroz, Farinaldo S.

2018-02-01

We review how the muon anomalous magnetic moment (g - 2) and the quest for lepton flavor violation are intimately correlated. Indeed the decay μ → eγ is induced by the same amplitude for different choices of in- and outgoing leptons. In this work, we try to address some intriguing questions such as: Which hierarchy in the charged lepton sector one should have in order to reconcile possible signals coming simultaneously from g - 2and lepton flavor violation? What can we learn if the g - 2anomaly is confirmed by the upcoming flagship experiments at FERMILAB and J-PARC, and no signal is seen in the decay μ → eγin the foreseeable future? On the other hand, if the μ → eγdecay is seen in the upcoming years, do we need to necessarily observe a signal also in g - 2?. In this attempt, we generally study the correlation between these observables in a detailed analysis of simplified models. We derive master integrals and fully analytical and exact expressions for both phenomena, and address other flavor violating signals. We investigate under which conditions the observations can be made compatible and discuss their implications. Lastly, we discuss in this context several extensions of the SM, such as the Minimal Supersymmetric Standard Model, Left-Right symmetric model, B- L model, scotogenic model, two Higgs doublet model, Zee-Babu model, 331 model, and Lμ -Lτ, dark photon, seesaw models type I, II and III, and also address the interplay with μ → eee decay and μ- e conversion.

Prenatal Flavor Exposure Affects Flavor Recognition and Stress-Related Behavior of Piglets

NARCIS (Netherlands)

Oostindjer, M.; Bolhuis, J.E.; Brand, van den H.; Kemp, B.

2009-01-01

Exposure to flavors in the amniotic fluid and mother's milk derived from the maternal diet has been shown to modulate food preferences and neophobia of young animals of several species. Aim of the experiment was to study the effects of pre- and postnatal flavor exposure on behavior of piglets during

Spin-flavor structure of large Nc baryons

International Nuclear Information System (INIS)

Dashen, R.F.; Jenkins, E.; Manohar, A.V.

1995-01-01

The spin-flavor structure of large N c baryons is described in the 1/N c expansion of QCD using quark operators. The complete set of quark operator identities is obtained, and used to derive an operator reduction rule which simplifies the 1/N c expansion. The operator reduction rule is applied to the axial vector currents, masses, magnetic moments, and hyperon nonleptonic decay amplitudes in the SU(3) limit, to first order in SU(3) breaking, and without assuming SU(3) symmetry. The connection between the Skyrme and quark operator representations is discussed. An explicit formula is given for the quark model operators in terms of the Skyrme model operators to all orders in 1/N c for the two flavor case

Mechanisms of toxicity and biomarkers of flavoring and flavor enhancing chemicals in emerging tobacco and non-tobacco products.

Science.gov (United States)

Kaur, Gurjot; Muthumalage, Thivanka; Rahman, Irfan

2018-05-15

Tobacco products containing flavorings, such as electronic nicotine delivery devices (ENDS) or e-cigarettes, cigars/cigarillos, waterpipes, and heat-not-burn devices (iQOS) are continuously evolving. In addition to increasing the exposure of teenagers and adults to nicotine containing flavoring products and flavoring enhancers, chances of nicotine addiction through chronic use and abuse also increase. These flavorings are believed to be safe for ingestion, but little information is available about their effects on the lungs. In this review, we have discussed the in vitro and in vivo data on toxicity of flavoring chemicals in lung cells. We have further discussed the common flavoring agents, such as diacetyl and menthol, currently available detection methods, and the toxicological mechanisms associated with oxidative stress, inflammation, mucociliary clearance, and DNA damage in cells, mice, and humans. Finally, we present potential biomarkers that could be utilized for future risk assessment. This review provides crucial parameters important for evaluation of risk associated with flavoring agents and flavoring enhancers used in tobacco products and ENDS. Future studies can be designed to address the potential toxicity of inhaled flavorings and their biomarkers in users as well as in chronic exposure studies. Copyright © 2018 Elsevier B.V. All rights reserved.

On flavor violation for massive and mixed neutrinos

International Nuclear Information System (INIS)

Blasone, M.; Capolupo, A.; Ji, C.R.; Vitiello, G.

2009-01-01

We discuss flavor charges and states for interacting mixed neutrinos in QFT. We show that the Pontecorvo states are not eigenstates of the flavor charges. This implies that their use in describing the flavor neutrinos produces a violation of lepton charge conservation in the production/detection vertices. The flavor states defined as eigenstates of the flavor charges give the correct representation of mixed neutrinos in charged current weak interaction processes.

The use of diacetyl (2,3-butanedione) and related flavoring substances as flavorings added to foods-Workplace safety issues.

Science.gov (United States)

Hallagan, John B

2017-08-01

In 2001, staff of the National Institute of Occupational Safety and Health (NIOSH) identified diacetyl (2,3-butanedione) as a "marker" of exposure in a microwave popcorn manufacturing facility in which workers developed severe respiratory illness. Subsequent investigations identified additional workers in food and flavor manufacturing facilities also with severe respiratory illness. The flavor industry, NIOSH, and federal and state regulators conducted significant programs to address workplace safety concerns related to the manufacture of flavors and foods containing added flavors. These programs, initiated in 2001, continue today. Key to the success of these programs is understanding what flavors added to foods are and how they are manufactured, how they are incorporated into foods, the specific characteristics of diacetyl and related flavoring substances, and what actions may be taken to assure the safest workplaces possible. Copyright © 2017 Elsevier B.V. All rights reserved.

A flavor dependent gauge symmetry, predictive radiative seesaw and LHCb anomalies

Directory of Open Access Journals (Sweden)

P. Ko

2017-09-01

Full Text Available We propose a predictive radiative seesaw model at one-loop level with a flavor dependent gauge symmetry U(1xB3−xe−μ+τ and Majorana fermion dark matter. For the neutrino mass matrix, we obtain an A1 type texture (with two zeros that provides us several predictions such as the normal ordering for the neutrino masses. We analyze the constraints from lepton flavor violations, relic density of dark matter, and collider physics for the new U(1xB3−xe−μ+τ gauge boson. Within the allowed region, the LHCb anomalies in B→K⁎μ+μ− and B→Kℓ+ℓ− with ℓ=e or μ can be resolved, and such Z′ could be also observed at the LHC.

Extended investigation of the twelve-flavor β-function

Science.gov (United States)

Fodor, Zoltán; Holland, Kieran; Kuti, Julius; Nógrádi, Dániel; Wong, Chik Him

2018-04-01

We report new results from high precision analysis of an important BSM gauge theory with twelve massless fermion flavors in the fundamental representation of the SU(3) color gauge group. The range of the renormalized gauge coupling is extended from our earlier work [1] to probe the existence of an infrared fixed point (IRFP) in the β-function reported at two different locations, originally in [2] and at a new location in [3]. We find no evidence for the IRFP of the β-function in the extended range of the renormalized gauge coupling, in disagreement with [2,3]. New arguments to guard the existence of the IRFP remain unconvincing [4], including recent claims of an IRFP with ten massless fermion flavors [5,6] which we also rule out. Predictions of the recently completed 5-loop QCD β-function for general flavor number are discussed in this context.

Modification of ginseng flavors by bitter compounds found in chocolate and coffee.

Science.gov (United States)

Sook Chung, Hee; Lee, Soo-Yeun

2012-06-01

Ginseng is not widely accepted by U.S. consumers due to its unfamiliar flavors, despite its numerous health benefits. Previous studies have suggested that the bitter compounds in chocolate and coffee may mask the off-flavors of ginseng. The objectives of this study were to: (1) profile sensory characteristics of ginseng extract solution, caffeine solution, cyclo (L-Pro-L-Val) solution, theobromine solution, and 2 model solutions simulating chocolate bitterness; and (2) determine the changes in the sensory characteristics of ginseng extract solution by the addition of the bitter compounds found in chocolate and coffee. Thirteen solutions were prepared in concentrations similar to the levels of the bitter compounds found in coffee and chocolate products. Twelve panelists participated in a descriptive analysis panel which included time-intensity ratings. Ginseng extract was characterized as sweeter, starchier, and more green tea than the other sample solutions. Those characteristics of ginseng extract were effectively modified by the addition of caffeine, cyclo (L-Pro-L-Val), and 2 model solutions. A model solution simulating dark chocolate bitterness was the least influenced in intensities of bitterness by the addition of ginseng extract. Results from time-intensity ratings show that the addition of ginseng extract increased duration time in certain bitterness of the 2 model solutions. Bitter compounds found in dark chocolate could be proposed to effectively mask the unique flavors of ginseng. Future studies blending aroma compounds of chocolate and coffee into such model solutions may be conducted to investigate the influence on the perception of the unique flavors through the congruent flavors. © 2012 Institute of Food Technologists®

Baryon-antibaryon flavor correlations in e+e- annihilation

International Nuclear Information System (INIS)

Liang Zuo-tang; Xie Qu-bing

1991-01-01

Under the assumption that in e + e - annihilations baryons and antibaryons are produced by the stochastic combination of quarks and antiquarks, the baryon-antibaryon flavor correlations come completely from the global compensation of the flavors of all of the quarks and antiquarks. This can at least provide us with a lower limit for the baryon-antibaryon flavor correlations in various models, and by comparing them with experiment, we can see if and to what extent one has the necessity or freedom to introduce any other mechanism to produce extra baryon-antibaryon flavor correlations. Starting from this assumption, we have made calculations on left-angle n Λbar Λ right-angle/left-angle n Λ right-angle, left-angle n Ξ - bar Λ right-angle/left-angle n Ξ - right-angle, and left-angle n Λ(1520)bar Λ right-angle/left-angle n Λ(1520) right-angle, which have already been measured, and on similar quantities such as left-angle n Σ ± bar Λ right-angle left-angle n Σ ± right-angle, left-angle n Σ *± bar Λ right-angle/left-angle n Σ *± right-angle,left-angle n Ξ *- bar Λ right-angle left-angle n Ξ *- right-angle, and left-angle n Ω - bar Λ right-angle/left-angle n Ω - right-angle, which have not been measured yet. Comparing with the available data, it seems that there is little room left for other mechanisms which result in extra flavor correlations

Suppressing supersymmetric flavor violations through quenched gaugino-flavor interactions

Science.gov (United States)

Wells, James D.; Zhao, Yue

2017-06-01

Realizing that couplings related by supersymmetry (SUSY) can be disentangled when SUSY is broken, it is suggested that unwanted flavor and C P -violating SUSY couplings may be suppressed via quenched gaugino-flavor interactions, which may be accomplished by power-law running of sfermion anomalous dimensions. A simple theoretical framework to accomplish this is exemplified, where a strongly coupled conformal field theory is achieved after SUSY is softly broken. The defeated constraints are tallied. One key implication of the scenario is the expectation of enhanced top, bottom and tau production at the LHC, accompanied by large missing energy. Also, direct detection signals of dark matter may be more challenging to find than in conventional SUSY scenarios.

Evaluation of the hypersensitivity potential of alternative butter flavorings

Science.gov (United States)

Anderson, Stacey E.; Franko, Jennifer; Wells, J.R.; Lukomska, Ewa; Meade, B. Jean

2015-01-01

Concern has been raised over the association of diacetyl with lung disease clinically resembling bronchiolitis obliterans in food manufacturing workers. This has resulted in the need for identification of alternative chemicals to be used in the manufacturing process. Structurally similar chemicals, 2,3-pentanedione, 2,3-hexanedione, 3,4-hexanedione and 2,3-heptanedione, used as constituents of synthetic flavoring agents have been suggested as potential alternatives for diacetyl, however, immunotoxicity data on these chemicals are limited. The present study evaluated the dermal irritation and sensitization potential of diacetyl alternatives using a murine model. None of the chemicals were identified as dermal irritants when tested at concentrations up to 50%. Similar to diacetyl (EC3 = 17.9%), concentration-dependent increases in lymphocyte proliferation were observed following exposure to all four chemicals, with calculated EC3 values of 15.4% (2,3-pentanedione), 18.2% (2,3-hexanedione), 15.5% (3,4-hexanedione) and 14.1% (2,3-heptanedione). No biologically significant elevations in local or total serum IgE were identified after exposure to 25–50% concentrations of these chemicals. These results demonstrate the potential for development of hypersensitivity responses to these proposed alternative butter flavorings and raise concern about the use of structurally similar replacement chemicals. Additionally, a contaminant with strong sensitization potential was found in varying concentrations in diacetyl obtained from different producers. PMID:24007741

Quadratic Hierarchy Flavor Rule as the Origin of Dirac CP-Violating Phases

OpenAIRE

Lipmanov, E. M.

2007-01-01

The premise of an organizing quadratic hierarchy rule in lepton-quark flavor physics was used earlier for explanation of the hierarchy patterns of four generic pairs of flavor quantities 1) charged-lepton and 2) neutrino deviations from mass-degeneracy, 3) deviations of lepton mixing from maximal magnitude and 4) deviations of quark mixing from minimal one. Here it is shown that the quadratic hierarchy equation that is uniquely related to three flavor particle generations may have yet another...

Multisensory flavor perception.

Science.gov (United States)

Spence, Charles

2015-03-26

The perception of flavor is perhaps the most multisensory of our everyday experiences. The latest research by psychologists and cognitive neuroscientists increasingly reveals the complex multisensory interactions that give rise to the flavor experiences we all know and love, demonstrating how they rely on the integration of cues from all of the human senses. This Perspective explores the contributions of distinct senses to our perception of food and the growing realization that the same rules of multisensory integration that have been thoroughly explored in interactions between audition, vision, and touch may also explain the combination of the (admittedly harder to study) flavor senses. Academic advances are now spilling out into the real world, with chefs and food industry increasingly taking the latest scientific findings on board in their food design. Copyright © 2015 Elsevier Inc. All rights reserved.

Inflammatory and Oxidative Responses Induced by Exposure to Commonly Used e-Cigarette Flavoring Chemicals and Flavored e-Liquids without Nicotine.

Science.gov (United States)

Muthumalage, Thivanka; Prinz, Melanie; Ansah, Kwadwo O; Gerloff, Janice; Sundar, Isaac K; Rahman, Irfan

2017-01-01

Background: The respiratory health effects of inhalation exposure to e-cigarette flavoring chemicals are not well understood. We focused our study on the immuno-toxicological and the oxidative stress effects by these e-cigarette flavoring chemicals on two types of human monocytic cell lines, Mono Mac 6 (MM6) and U937. The potential to cause oxidative stress by these flavoring chemicals was assessed by measuring the production of reactive oxygen species (ROS). We hypothesized that the flavoring chemicals used in e-juices/e-liquids induce an inflammatory response, cellular toxicity, and ROS production. Methods: Two monocytic cell types, MM6 and U937 were exposed to commonly used e-cigarette flavoring chemicals; diacetyl, cinnamaldehyde, acetoin, pentanedione, o-vanillin, maltol and coumarin at different doses between 10 and 1,000 μM. Cell viability and the concentrations of the secreted inflammatory cytokine interleukin 8 (IL-8) were measured in the conditioned media. Cell-free ROS produced by these commonly used flavoring chemicals were also measured using a 2',7'dichlorofluorescein diacetate probe. These DCF fluorescence data were expressed as hydrogen peroxide (H 2 O 2 ) equivalents. Cytotoxicity due to the exposure to selected e-liquids was assessed by cell viability and the IL-8 inflammatory cytokine response in the conditioned media. Results: Treatment of the cells with flavoring chemicals and flavored e-liquid without nicotine caused cytotoxicity dose-dependently. The exposed monocytic cells secreted interleukin 8 (IL-8) chemokine in a dose-dependent manner compared to the unexposed cell groups depicting a biologically significant inflammatory response. The measurement of cell-free ROS by the flavoring chemicals and e-liquids showed significantly increased levels of H 2 O 2 equivalents in a dose-dependent manner compared to the control reagents. Mixing a variety of flavors resulted in greater cytotoxicity and cell-free ROS levels compared to the treatments

Inflammatory and Oxidative Responses Induced by Exposure to Commonly Used e-Cigarette Flavoring Chemicals and Flavored e-Liquids without Nicotine

Directory of Open Access Journals (Sweden)

Thivanka Muthumalage

2018-01-01

Full Text Available Background: The respiratory health effects of inhalation exposure to e-cigarette flavoring chemicals are not well understood. We focused our study on the immuno-toxicological and the oxidative stress effects by these e-cigarette flavoring chemicals on two types of human monocytic cell lines, Mono Mac 6 (MM6 and U937. The potential to cause oxidative stress by these flavoring chemicals was assessed by measuring the production of reactive oxygen species (ROS. We hypothesized that the flavoring chemicals used in e-juices/e-liquids induce an inflammatory response, cellular toxicity, and ROS production.Methods: Two monocytic cell types, MM6 and U937 were exposed to commonly used e-cigarette flavoring chemicals; diacetyl, cinnamaldehyde, acetoin, pentanedione, o-vanillin, maltol and coumarin at different doses between 10 and 1,000 μM. Cell viability and the concentrations of the secreted inflammatory cytokine interleukin 8 (IL-8 were measured in the conditioned media. Cell-free ROS produced by these commonly used flavoring chemicals were also measured using a 2′,7′dichlorofluorescein diacetate probe. These DCF fluorescence data were expressed as hydrogen peroxide (H2O2 equivalents. Cytotoxicity due to the exposure to selected e-liquids was assessed by cell viability and the IL-8 inflammatory cytokine response in the conditioned media.Results: Treatment of the cells with flavoring chemicals and flavored e-liquid without nicotine caused cytotoxicity dose-dependently. The exposed monocytic cells secreted interleukin 8 (IL-8 chemokine in a dose-dependent manner compared to the unexposed cell groups depicting a biologically significant inflammatory response. The measurement of cell-free ROS by the flavoring chemicals and e-liquids showed significantly increased levels of H2O2 equivalents in a dose-dependent manner compared to the control reagents. Mixing a variety of flavors resulted in greater cytotoxicity and cell-free ROS levels compared to the

Effects of processing treatment and sorbate addition on the flavor characteristics of apple cider.

Science.gov (United States)

Boylston, Terri D; Wang, Hui; Reitmeier, Cheryll A; Glatz, Bonita A

2003-03-26

Processing treatments used to produce a microbiologically "safe" apple cider were evaluated to determine the impact of these treatments on the overall flavor characteristics. Apple cider with (0.1%) and without (0%) potassium sorbate was subjected to four processing treatments: untreated, irradiated at 2 kGy, irradiated at 4 kGy, and pasteurized. Volatile flavor compounds were isolated from the cider using solid-phase microextraction methods with gas chromatographic analysis. A trained descriptive analysis panel evaluated sensory attributes. The effects of the processing treatment were dependent on the presence of sorbate in the apple cider. Irradiation treatments resulted in a decrease in the content of esters characteristic of apple flavor and an increase in the content of alcohols and aldehydes formed through lipid oxidation reactions. The presence of sorbate reduced the effects of the irradiation treatments on these volatile flavor compounds. Sensory panelists, however, detected higher intensities of undesirable flavor attributes, including "cardboard flavor", and lower intensities of the desirable "apple flavor" in irradiated cider with added sorbate.

Theories of Leptonic Flavor

DEFF Research Database (Denmark)

Hagedorn, Claudia

2017-01-01

I discuss different theories of leptonic flavor and their capability of describing the features of the lepton sector, namely charged lepton masses, neutrino masses, lepton mixing angles and leptonic (low and high energy) CP phases. In particular, I show examples of theories with an abelian flavor...... symmetry G_f, with a non-abelian G_f as well as theories with non-abelian G_f and CP....

Flavored E-cigarette Use and Cigarette Smoking Reduction and Cessation-A Large National Study among Young Adult Smokers.

Science.gov (United States)

Chen, Julia Cen

2018-04-06

E-cigarette use prevalence has increased drastically among young adult cigarette smokers in recent years. This study seeks to understand which e-cigarette flavors-sweet and fruity or tobacco and menthol/mint-are more likely to be associated with smoking reduction and cessation among young adults. Longitudinal data (waves 1 and 2) of the Population Assessment of Tobacco and Health (PATH) Study from young adult (aged 18-34) cigarette smokers (n = 4,645) at wave 1 and current e-cigarette users (n = 844) at wave 2 were used. Univariate and multivariate regressions were conducted to examine the associations between past-year smoking reduction and cessation and current e-cigarette flavor use at wave 2. At wave 2, 25.9% of respondents either reduced or quit smoking, and 6.7%, 5.2%, and 6.3% of them reported currently using e-cigarettes with tobacco/menthol (TM) flavors, one non-tobacco/non-menthol (NTM) flavor, and multiple NTM flavors, respectively. E-cigarette users with one (AOR = 2.5, p e-cigarette users. NTM flavor use was positively associated with e-cigarette use of a higher frequency and larger amount. The positive association between past-year smoking reduction and cessation and current NTM flavored e-cigarette use may be explained by young adults' escalated e-cigarette use with NTM flavors. Public health professionals should prevent and reduce multiple tobacco use through enhanced education about the harm of vaping NTM flavors and by advising young adult smokers to quit tobacco altogether using evidence-based methods.

Some restrictions on possible supergroups and flavor groups

International Nuclear Information System (INIS)

Saclioglu, C.

1977-01-01

It is pointed out that a suggestion of Nambu which yields diquark currents from the usual flavor or color quark currents may be relevant for classifying similar currents which arise in gauge theories unifying strong, weak, and electromagnetic interactions. The requirement that charges of SU(3)/sub color/ x SU(n)/sub flavor/ plus the new diquark currents complete the generators of a simple vectorlike supergroup G can be met only in the cases n = 3,G = F 4 ; n = 6,G = E 7 ; and n = 7,G = SU(15) for n 2 and E 6 result from an analogous generalization of SU(3) and SU(3) x SU(3) x SU(3). Explicit generators involving diquark and leptoquark charges are constructed for the groups G 2 and F 4

New signatures of flavor violating Higgs couplings

Energy Technology Data Exchange (ETDEWEB)

Buschmann, Malte; Kopp, Joachim; Liu, Jia; Wang, Xiao-Ping [PRISMA Cluster of Excellence and Mainz Institute for Theoretical Physics,Johannes Gutenberg University, 55099 Mainz (Germany)

2016-06-24

We explore several novel LHC signatures arising from quark or lepton flavor violating couplings in the Higgs sector, and we constrain such couplings using LHC data. Since the largest signals are possible in channels involving top quarks or tau leptons, we consider in particular the following flavor violating processes: (1) pp→thh (top plus di-Higgs final state) arising from a dimension six coupling of up-type quarks to three insertions of the Higgs field. We develop a search strategy for this final state and demonstrate that detection is possible at the high luminosity LHC if flavor violating top-up-Higgs couplings are not too far below the current limit. (2) pp→tH{sup 0}, where H{sup 0} is the heavy neutral CP-even Higgs boson in a two Higgs doublet model (2HDM). We consider the decay channels H{sup 0}→tu,WW,ZZ,hh and use existing LHC data to constrain the first three of them. For the fourth, we adapt our search for the thh final state, and we demonstrate that in large regions of the parameter space, it is superior to other searches, including searches for flavor violating top quark decays (t→hq). (3) H{sup 0}→τμ, again in the context of a 2HDM. This channel is particularly well motivated by the recent CMS excess in h→τμ, and we use the data from this search to constrain the properties of H{sup 0}.

Flavor-changing processes in extended technicolor

International Nuclear Information System (INIS)

Appelquist, Thomas; Piai, Maurizio; Christensen, Neil; Shrock, Robert

2004-01-01

We analyze constraints on a class of extended technicolor (ETC) models from neutral flavor-changing processes induced by (dimension-six) four-fermion operators. The ETC gauge group is taken to commute with the standard model gauge group. The models in the class are distinguished by how the left- and right-handed (L,R) components of the quarks and charged leptons transform under the ETC group. We consider K 0 -K 0 and other pseudoscalar meson mixings, and conclude that they are adequately suppressed if the L and R components of the relevant quarks are assigned to the same (fundamental or conjugate-fundamental) representation of the ETC group. Models in which the L and R components of the down-type quarks are assigned to relatively conjugate representations, while they can lead to realistic CKM mixing and intrafamily mass splittings, do not adequately suppress these mixing processes. We identify an approximate global symmetry that elucidates these behavioral differences and can be used to analyze other possible representation assignments. Flavor-changing decays, involving quarks and/or leptons, are adequately suppressed for any ETC representation assignment of the L and R components of the quarks, as well as the leptons. We draw lessons for future ETC model building

Resonant spin-flavor conversion of supernova neutrinos: Dependence on presupernova models and future prospects

Science.gov (United States)

Ando, Shin'ichiro; Sato, Katsuhiko

2003-07-01

We study the resonant spin-flavor (RSF) conversion of supernova neutrinos, which is induced by the interaction between the nonzero neutrino magnetic moment and the supernova magnetic fields, and its dependence on presupernova models. As the presupernova models, we adopt the latest ones by Woosley, Heger, and Weaver, and, further, models with both solar and zero metallicity are investigated. Since the (1-2Ye) profile of the new presupernova models, which is responsible for the RSF conversion, suddenly drops at the resonance region, the completely adiabatic RSF conversion is not realized, even if μνB0=(10-12μB)(1010 G), where B0 is the strength of the magnetic field at the surface of the iron core. In particular for the model with zero metallicity, the conversion is highly nonadiabatic in the high energy region, reflecting the (1-2Ye) profile of the model. In calculating the flavor conversion, we find that the shock wave propagation, which changes density profiles drastically, is a much more severe problem than it is for the pure Mikheyev-Smirnov-Wolfenstein (MSW) conversion case. This is because the RSF effect occurs at a far deeper region than the MSW effect. To avoid the uncertainty concerning the shock propagation, we restrict our discussion to 0.5 s after the core bounce (and for more conservative discussion, 0.25 s), during which the shock wave is not expected to affect the RSF region. We also evaluate the energy spectrum at the Super-Kamiokande detector for various models using the calculated conversion probabilities, and find that it is very difficult to obtain useful information on the supernova metallicities and magnetic fields or on the neutrino magnetic moment from the supernova neutrino observation. Future prospects are also discussed.

Strong preference for mint snus flavor among research participants

Directory of Open Access Journals (Sweden)

Liane M. Schneller

2017-12-01

Full Text Available Introduction: The Family Smoking Prevention and Tobacco Control Act of 2009 allows the US FDA to regulate tobacco products, including the banning of characterizing flavors, such as fruit and candy, cigarettes. The availability of mint flavored snus may facilitate the use of the product if consumers find it more palatable with respect to taste, odor, pleasantness, and intensity. Methods: This study assessed product evaluation (PES, odor identification, odor intensity, and odor hedonics among 151 smokers enrolled in a clinical trial of snus substitution for cigarettes. Results: Far more participants selected Winterchill (N=110 than Robust (N=41, regardless of their menthol cigarette smoking status. Nicotine dependence was higher among those who selected Winterchill (4 vs 3 on Fagerstrom scale, p=0.017. Those who found Winterchill to be more satisfying, less aversive, and having a more intense, more pleasant odor than Robust were substantially more likely to select Winterchill for their one week trial. Conclusions: Findings indicate that subjective effect measures such as the PES and DEQ are capable of differentiating products in terms of flavor preference, and that smokers express a strong preference for mint flavored snus.

Enantioseparation and optical rotation of flavor-relevant 4-alkyl-branched fatty acids.

Science.gov (United States)

Eibler, Dorothee; Vetter, Walter

2017-07-07

Short chain 4-alkyl-branched fatty acids are character impact compounds of the flavor of sheep and goat milk and meat. Due to their methyl or ethyl branches these volatile fatty acids are chiral, and both enantiomers are characterized by different aroma intensities. Recently, it was found that 4-methyloctanoic acid (4-Me-8:0), 4-ethyloctanoic acid (4-Et-8:0), and 4-methylnonanoic acid (4-Me-9:0) are enantiopure in goat and sheep samples, if present. Here we generated enantiopure or enantioenriched standards from racemates by means of (R)-selective esterification with lipase B and verified that 4-Me-8:0, 4-Et-8:0 and 4-Me-9:0 were (R)-enantiopure in these tissues. Determination of the optical rotation and [α] D value was carried out to show that (R)-4-Et-8:0 is dextrorotary and to verify the literature values of (R)-4-methyl-branched fatty acids. The elution order of free acids and the methyl and ethyl esters of 4-Me-8:0, 4-Et-8:0, 4-Me-9:0 and 4-methylhexanoic acid (4-Me-6:0) enantiomers was investigated on different chiral columns as well as the (-)-menthyl ester by indirect enantiomer separation on an ionic liquid phase. Different chiral recognition processes were suggested for free acid and esters of 4-Me-8:0 and 4-Me-9:0 on the one hand (decisive: 4-alkyl branch) compared to 4-Me-6:0 on the other hand (decisive: branch on antepenultimate carbon). Copyright © 2017 Elsevier B.V. All rights reserved.

Flavorful Z{sup '} signatures at LHC and ILC

Energy Technology Data Exchange (ETDEWEB)

Chen, S.-L. [Department of Physics and Center for Theoretical Sciences, National Taiwan University, Taipei, Taiwan (China); Okada, Nobuchika [Department of Physics, University of Maryland, College Park, MD 20742 (United States); Theory Group, KEK, Tsukuba 305-0801 (Japan)], E-mail: okadan@post.kek.jp

2008-10-30

There are lots of new physics models which predict an extra neutral gauge boson, referred as Z{sup '}-boson. In a certain class of these new physics models, the Z{sup '}-boson has flavor-dependent couplings with the fermions in the Standard Model (SM). Based on a simple model in which couplings of the SM fermions in the third generation with the Z{sup '}-boson are different from those of the corresponding fermions in the first two generations, we study the signatures of Z{sup '}-boson at the Large Hadron Collider (LHC) and the International Linear Collider (ILC). We show that at the LHC, the Z{sup '}-boson with mass around 1 TeV can be produced through the Drell-Yan processes and its dilepton decay modes provide us clean signatures not only for the resonant production of Z{sup '}-boson but also for flavor-dependences of the production cross sections. We also study fermion pair productions at the ILC involving the virtual Z{sup '}-boson exchange. Even though the center-of-energy of the ILC is much lower than a Z{sup '}-boson mass, the angular distributions and the forward-backward asymmetries of fermion pair productions show not only sizable deviations from the SM predictions but also significant flavor-dependences.

Detection of Off-Flavor in Catfish Using a Conducting Polymer Electronic-Nose Technology

Science.gov (United States)

Wilson, Alphus D.; Oberle, Charisse S.; Oberle, Daniel F.

2013-01-01

The Aromascan A32S conducting polymer electronic nose was evaluated for the capability of detecting the presence of off-flavor malodorous compounds in catfish meat fillets to assess meat quality for potential merchantability. Sensor array outputs indicated that the aroma profiles of good-flavor (on-flavor) and off-flavor fillets were strongly different as confirmed by a Principal Component Analysis (PCA) and a Quality Factor value (QF > 7.9) indicating a significant difference at (P 90%) and with relatively low rates (≤5%) of unknown or indecisive determinations in three trials. This A32S e-nose instrument also was capable of detecting the incidence of mild off-flavor in fillets at levels lower than the threshold of human olfactory detection. Potential applications of e-nose technologies for pre- and post-harvest management of production and meat-quality downgrade problems associated with catfish off-flavor are discussed. PMID:24287526

A systematic review of consumer preference for e-cigarette attributes: Flavor, nicotine strength, and type

Science.gov (United States)

Nemati, Mehdi; Zheng, Yuqing

2018-01-01

Objective Systematic review of research examining consumer preference for the main electronic cigarette (e-cigarette) attributes namely flavor, nicotine strength, and type. Method A systematic search of peer-reviewed articles resulted in a pool of 12,933 articles. We included only articles that meet all the selection criteria: (1) peer-reviewed, (2) written in English, and (3) addressed consumer preference for one or more of the e-cigarette attributes including flavor, strength, and type. Results 66 articles met the inclusion criteria for this review. Consumers preferred flavored e-cigarettes, and such preference varied with age groups and smoking status. We also found that several flavors were associated with decreased harm perception while tobacco flavor was associated with increased harm perception. In addition, some flavor chemicals and sweeteners used in e-cigarettes could be of toxicological concern. Finally, consumer preference for nicotine strength and types depended on smoking status, e-cigarette use history, and gender. Conclusion Adolescents could consider flavor the most important factor trying e-cigarettes and were more likely to initiate vaping through flavored e-cigarettes. Young adults overall preferred sweet, menthol, and cherry flavors, while non-smokers in particular preferred coffee and menthol flavors. Adults in general also preferred sweet flavors (though smokers like tobacco flavor the most) and disliked flavors that elicit bitterness or harshness. In terms of whether flavored e-cigarettes assisted quitting smoking, we found inconclusive evidence. E-cigarette users likely initiated use with a cigarette like product and transitioned to an advanced system with more features. Non-smokers and inexperienced e-cigarettes users tended to prefer no nicotine or low nicotine e-cigarettes while smokers and experienced e-cigarettes users preferred medium and high nicotine e-cigarettes. Weak evidence exists regarding a positive interaction between menthol

A systematic review of consumer preference for e-cigarette attributes: Flavor, nicotine strength, and type.

Science.gov (United States)

Zare, Samane; Nemati, Mehdi; Zheng, Yuqing

2018-01-01

Systematic review of research examining consumer preference for the main electronic cigarette (e-cigarette) attributes namely flavor, nicotine strength, and type. A systematic search of peer-reviewed articles resulted in a pool of 12,933 articles. We included only articles that meet all the selection criteria: (1) peer-reviewed, (2) written in English, and (3) addressed consumer preference for one or more of the e-cigarette attributes including flavor, strength, and type. 66 articles met the inclusion criteria for this review. Consumers preferred flavored e-cigarettes, and such preference varied with age groups and smoking status. We also found that several flavors were associated with decreased harm perception while tobacco flavor was associated with increased harm perception. In addition, some flavor chemicals and sweeteners used in e-cigarettes could be of toxicological concern. Finally, consumer preference for nicotine strength and types depended on smoking status, e-cigarette use history, and gender. Adolescents could consider flavor the most important factor trying e-cigarettes and were more likely to initiate vaping through flavored e-cigarettes. Young adults overall preferred sweet, menthol, and cherry flavors, while non-smokers in particular preferred coffee and menthol flavors. Adults in general also preferred sweet flavors (though smokers like tobacco flavor the most) and disliked flavors that elicit bitterness or harshness. In terms of whether flavored e-cigarettes assisted quitting smoking, we found inconclusive evidence. E-cigarette users likely initiated use with a cigarette like product and transitioned to an advanced system with more features. Non-smokers and inexperienced e-cigarettes users tended to prefer no nicotine or low nicotine e-cigarettes while smokers and experienced e-cigarettes users preferred medium and high nicotine e-cigarettes. Weak evidence exists regarding a positive interaction between menthol flavor and nicotine strength.

Neutrinos from Cosmic Accelerators including Magnetic Field and Flavor Effects

Directory of Open Access Journals (Sweden)

Walter Winter

2012-01-01

Full Text Available We review the particle physics ingredients affecting the normalization, shape, and flavor composition of astrophysical neutrinos fluxes, such as different production modes, magnetic field effects on the secondaries (muons, pions, and kaons, and flavor mixing, where we focus on pγ interactions. We also discuss the interplay with neutrino propagation and detection, including the possibility to detect flavor and its application in particle physics, and the use of the Glashow resonance to discriminate pγ from pp interactions in the source. We illustrate the implications on fluxes and flavor composition with two different models: (1 the target photon spectrum is dominated by synchrotron emission of coaccelerated electrons and (2 the target photon spectrum follows the observed photon spectrum of gamma-ray bursts. In the latter case, the multimessenger extrapolation from the gamma-ray fluence to the expected neutrino flux is highlighted.

Bromofenóis simples relacionados ao "flavor" de organismos marinhos Brominated phenols as key flavor compounds found in marine organisms

Directory of Open Access Journals (Sweden)

Vilma Mota da Silva

2007-06-01

Full Text Available The perception of the flavor is an important attribute of quality in marine fish and other seafoods, being the first and main factor of discrimination for the evaluation, later acceptance and preference of the product by the consumer. Recently, the simple bromophenols have been considered an important group of key flavor compounds occurring in a wide variety of seafood species like fishes, mollusks, crustaceans and algae. When present in high concentration, in seafood, the bromophenols produce an undesirable flavor and are associated with inferior quality. Meanwhile, when present in low concentration levels (for example ng g-1 these compounds produce a desirable marine - or ocean-like - flavor and enhance the existing flavor in seafood. Indeed, simple bromophenols are widespread in seafood but virtually absent in freshwater fish. Herein we present a review on these flavor components found in the marine environment.

Lepton flavor violating decays τ→lll and μ→eγ in the Higgs triplet model

International Nuclear Information System (INIS)

Akeroyd, A. G.; Aoki, Mayumi; Sugiyama, Hiroaki

2009-01-01

Singly and doubly charged Higgs bosons in the Higgs triplet model mediate the lepton flavor violating (LFV) decays τ→lll and μ→eγ. The lepton flavor violating decay rates are proportional to products of two triplet Yukawa couplings (h ij ) which can be expressed in terms of the parameters of the neutrino mass matrix and an unknown triplet vacuum expectation value. We determine the parameter space of the neutrino mass matrix in which a signal for τ→lll and/or μ→eγ is possible at ongoing and planned experiments. The conditions for respecting the stringent upper limit for μ→eee are studied in detail, with emphasis given to the possibility of |h ee |≅0, which can only be realized if Majorana phases are present.

Variable-flavor-number scheme in analysis of heavy-quark electro-production data

International Nuclear Information System (INIS)

Alekhin, S.; Bluemlein, J.; Klein, S.; Moch, S.

2009-08-01

We check the impact of the factorization scheme employed in the calculation of the heavy-quark deep-inelastic scattering (DIS) electro-production on the PDFs determined in the NNLO QCD analysis of the world inclusive neutral-current DIS data combined with the ones on the neutrino-nucleon DIS di-muon production and the fixed-target Drell-Yan process. The charm-quark DIS contribution is calculated in the general-mass variable-flavor-number (GMVFN) scheme: At asymptotically large values of the momentum transfer Q it is given by the zero-mass 4-flavor scheme and at the value of Q equal to the charm-quark mass it is smoothly matched with the 3-flavor scheme using the Buza-Matiounine-Smith-van Neerven prescription. The PDFs obtained in this variant of the fit are very similar to the ones obtained in the fit with a 3-flavor scheme employed. Our 5-flavor PDFs derived from the 3-flavor ones using the NNLO matching conditions are used to calculate the rates of W ± /Z and t anti t production at the Tevatron collider and the LHC at NNLO. (orig.)

The effect of toothpicks containing flavoring and flavoring plus jambu extract (spilanthol) to promote salivation in patients -diagnosed with opioid-induced dry mouth (xerostomia).

Science.gov (United States)

Davis, Bennet; Davis, Kathy; Bigelow, Sandy; Healey, Patricia

To determine if the use of toothpicks infused with flavoring and flavoring plus the food additive spilanthol (Xerosticks™) improve saliva flow in people with opioid-induced dry mouth. Time series, nonrandomized, double-blind within-subject design. Private practice/academic multidisciplinary pain and palliative care clinic. Ten subjects with opioid-induced dry mouth were recruited, and all finished the study. Salivary flow and pH were measured consecutively at baseline, following use of a mango-flavored toothpick, and again after use of a mango-flavored toothpick infused with spilanthol. Salivary flow rates and saliva pH were compared between flavored and baseline, between flavored + spilanthol and baseline, and between the flavored and flavored + spilanthol. Mouthfeel of each toothpick was assessed using the Bluestone Mouthfeel Questionnaire. The primary measure was salivary flow, and the secondary measures were salivary pH and mouthfeel. Saliva flow increased 440 percent over baseline with use of a flavored toothpick and 628 percent over baseline with similarly flavored toothpicks infused with spilanthol, and these differences are significant (p = 0.00002). Saliva pH increased with both toothpicks (p = 0.04). The addition of spilanthol produced a greater increase in salivary flow (p = 0.05) compared to control toothpicks with flavoring alone. Furthermore, addition of spilanthol improved the "mouthfeel" of the toothpick (p = 0.00001). Toothpicks infused with either flavoring or flavoring plus spilanthol are likely to be an effective remedy for opioid-induced dry mouth. Addition of spilanthol may improve effectiveness over flavoring alone and may be better ac-cepted because spilanthol appears to improve mouthfeel.

D-Meson Mixing in 2+1-Flavor Lattice QCD

Energy Technology Data Exchange (ETDEWEB)

Chang, Chia Cheng [William-Mary Coll.; Bouchard, C. M. [William-Mary Coll.; El-Khadra, A. X. [Illinois U., Urbana; Freeland, E. [Art Inst. of Chicago; Gámiz, E. [Granada U., Theor. Phys. Astrophys.; Kronfeld, A. S. [Fermilab; Laiho, J. W. [Syracuse U.; Neil, E. T. [Colorado U.; Simone, J. N. [Fermilab; Van de Water, R. S. [Fermilab

2017-01-20

We present results for neutral D-meson mixing in 2+1-flavor lattice QCD. We compute the matrix elements for all five operators that contribute to D mixing at short distances, including those that only arise beyond the Standard Model. Our results have an uncertainty similar to those of the ETM collaboration (with 2 and with 2+1+1 flavors). This work shares many features with a recent publication on B mixing and with ongoing work on heavy-light decay constants from the Fermilab Lattice and MILC Collaborations.

Analysis of flavor-related compounds from tabacco using SPME-GC-MS

Energy Technology Data Exchange (ETDEWEB)

Park, G.B.; Lee, S.G. [Korea Research Institute of Chemical Technology, Taejeon (Korea)

2001-04-01

The flavor-related compounds contained in tobacco were analyzed by selected ion monitoring (SIM) method using headspace SPME gas chromatography-mass spectrometry (GC-MS). Flavor-related compounds were estragole, pulegone, trans-anethole, safrole, piperonal, eugenol, methyleugenol, coumarin, trans-isoeugenol, trans-methyleugenol and myristicin More than one of the flavor-related compounds were detected in the range of 0.001-1.3 {mu}g/g from all brands of tobacco studied. The recovery was ranged from 89.1 to 102.9% and relative standard deviation was ranged from 2.6 to 25.2%. (author). 19 refs., 4 tabs., 2 figs.

A supersymmetric D4 model for μ-τ symmetry

Science.gov (United States)

Adulpravitchai, A.; Blum, A.; Hagedorn, C.

2009-03-01

We construct a supersymmeterized version of the model presented by Grimus and Lavoura (GL) in \\cite{GL1} which predicts θ23 maximal and θ13 = 0 in the lepton sector. For this purpose, we extend the flavor group, which is D4 × Z2(aux) in the original model, to D4 × Z5. An additional difference is the absence of right-handed neutrinos. Despite these changes the model is the same as the GL model, since θ23 maximal and θ13 = 0 arise through the same mismatch of D4 subgroups, D2 in the charged lepton and Z2 in the neutrino sector. In our setup D4 is solely broken by gauge singlets, the flavons. We show that their vacuum structure, which leads to the prediction of θ13 and θ23, is a natural result of the scalar potential. We find that the neutrino mass matrix only allows for inverted hierarchy, if we assume a certain form of spontaneous CP violation. The quantity |mee|, measured in neutrinoless double beta decay, is nearly equal to the lightest neutrino mass m3. The Majorana phases phi1 and phi2 are restricted to a certain range for m3lesssim0.06 eV. We discuss the next-to-leading order corrections which give rise to shifts in the vacuum expectation values of the flavons. These induce deviations from maximal atmospheric mixing and vanishing θ13. It turns out that these deviations are smaller for θ23 than for θ13.

A resolution of the inclusive flavor-breaking τ |Vus| puzzle

Science.gov (United States)

Hudspith, Renwick J.; Lewis, Randy; Maltman, Kim; Zanotti, James

2018-06-01

We revisit the puzzle of |Vus | values obtained from the conventional implementation of hadronic-τ- decay-based flavor-breaking finite-energy sum rules lying > 3 σ below the expectations of three-family unitarity. Significant unphysical dependences of |Vus | on the choice of weight, w, and upper limit, s0, of the experimental spectral integrals entering the analysis are confirmed, and a breakdown of assumptions made in estimating higher dimension, D > 4, OPE contributions identified as the main source of these problems. A combination of continuum and lattice results is shown to suggest a new implementation of the flavor-breaking sum rule approach in which not only |Vus |, but also D > 4 effective condensates, are fit to data. Lattice results are also used to clarify how to reliably treat the slowly converging D = 2 OPE series. The new sum rule implementation is shown to cure the problems of the unphysical w- and s0-dependence of |Vus | and to produce results ∼0.0020 higher than those of the conventional implementation employing the same data. With B-factory input, and using, in addition, dispersively constrained results for the Kπ branching fractions, we find |Vus | = 0.2231(27)exp(4)th, in excellent agreement with the result from Kℓ3, and compatible within errors with the expectations of three-family unitarity, thus resolving the long-standing inclusive τ |Vus | puzzle.

Detecting aroma changes of local flavored green tea (Camellia sinensis) using electronic nose

Science.gov (United States)

Ralisnawati, D.; Sukartiko, A. C.; Suryandono, A.; Triyana, K.

2018-03-01

Indonesia is currently the sixth largest tea producer in the world. However, consumption of the product in the country was considered low. Besides tea, the country also has various local flavor ingredients that are potential to be developed. The addition of local flavored ingredients such as ginger, lemon grass, and lime leaves on green tea products is gaining acceptance from consumers and producers. The aroma of local flavored green tea was suspected to changes during storage, while its sensory testing has some limitations. Therefore, the study aimed to detect aroma changes of local flavors added in green tea using electronic nose (e-nose), an instrument developed to mimic the function of the human nose. The test was performed on a four-gram sample. The data was collected with 120 seconds of sensing time and 60 seconds of blowing time. Principal Component Analysis (PCA) was used to find out the aroma changes of local flavored green tea during storage. We observed that electronic nose could detect aroma changes of ginger flavored green tea from day 0 to day 6 with variance percentage 99.6%. Variance proportion of aroma changes of lemon grass flavored green tea from day 0 to day 6 was 99.3%. Variance proportion of aroma changes of lime leaves flavored green tea from day 0 to day 6 was 99.4%.

Flavor structure of the nucleon electromagnetic form factors and transverse charge densities in the chiral quark-soliton model

Science.gov (United States)

Silva, António; Urbano, Diana; Kim, Hyun-Chul

2018-02-01

We investigate the flavor decomposition of the electromagnetic form factors of the nucleon, based on the chiral quark-soliton model (χQSM) with symmetry-conserving quantization. We consider the rotational 1/N_c and linear strange-quark mass (ms) corrections. We discuss the results of the flavor-decomposed electromagnetic form factors in comparison with the recent experimental data. In order to see the effects of the strange quark, we compare the SU(3) results with those of SU(2). Finally, we discuss the transverse charge densities for both unpolarized and polarized nucleons. The transverse charge density inside a neutron turns out to be negative in the vicinity of the center within the SU(3) χQSM, which can be explained by the contribution of the strange quark.

Flavor Dependent Retention of Remote Food Preference Memory.

Science.gov (United States)

Singh, Aditya; Kumar, Suraj; Singh, Vikram Pal; Das, Asish; Balaji, J

2017-01-01

Social Transmission of Food Preference (STFP) is a single trial non-aversive learning task that is used for testing non-spatial memory. This task relies on an accurate estimate of a change in food preference of the animals following social demonstration of a novel flavor. Conventionally this is done by providing two flavors of powdered food and later estimating the amount of food consumed for each of these flavors in a defined period of time. This is achieved through a careful measurement of leftover food for each of these flavors. However, in mice, only a small (~1 g) amount of food is consumed making the weight estimates error prone and thereby limiting the sensitivity of the paradigm. Using multiplexed video tracking, we show that the pattern of consumption can be used as a reliable reporter of memory retention in this task. In our current study, we use this as a measure and show that the preference for the demonstrated flavor significantly increases following demonstration and the retention of this change in preference during remote testing is flavor specific. Further, we report a modified experimental design for performing STFP that allows testing of change in preference among two flavors simultaneously. Using this paradigm, we show that during remote testing for thyme and basil demonstrated flavors, only basil demonstrated mice retain the change in preference while thyme demonstrated mice do not.

Flavor asymmetry of the nucleon

International Nuclear Information System (INIS)

Bijker, R.; Santopinto, E.

2008-01-01

The flavor asymmetry of the nucleon sea is discussed in an unquenched quark model for baryons in which the effects of quark-antiquark pairs (uu, dd and ss) are taken into account in an explicit form. The inclusion of qq pairs leads automatically to an excess of d over u quarks in the proton, in agreement with experimental data. (Author)

Flavor asymmetry of the nucleon

Energy Technology Data Exchange (ETDEWEB)

Bijker, R. [Instituto de Ciencias Nucleares, UNAM, Apartado Postal 70-543, 04510 Mexico D. F. (Mexico); Santopinto, E. [INFN and Dipartimento di Fisica, Via Dodecaneso 33, I-16146 Genova (Italy)]. e-mail: bijker@nucleares.unam.mx

2008-12-15

The flavor asymmetry of the nucleon sea is discussed in an unquenched quark model for baryons in which the effects of quark-antiquark pairs (uu, dd and ss) are taken into account in an explicit form. The inclusion of qq pairs leads automatically to an excess of d over u quarks in the proton, in agreement with experimental data. (Author)

Flavor changing effects in theories with a heavy Z' boson with family nonuniversal couplings

International Nuclear Information System (INIS)

Langacker, Paul; Pluemacher, Michael

2000-01-01

There are theoretical and phenomenological motivations that there may exist additional heavy Z ' bosons with family nonuniversal couplings. Flavor mixing in the quark and lepton sectors will then lead to flavor changing couplings of the heavy Z ' , and also of the ordinary Z when Z-Z ' mixing is included. The general formalism of such effects is described, and applications are made to a variety of flavor changing and CP-violating tree and loop processes. Results are described for three specific cases motivated by a specific heterotic string model and by phenomenological considerations, including cases in which all three families have different couplings, and those in which the first two families, but not the third, have the same couplings. Even within a specific theory the results are model dependent because of unknown quark and lepton mixing matrices. However, assuming that typical mixings are comparable to the Cabibbo-Kobayashi-Maskawa matrix, processes such as coherent μ-e conversion in a muonic atom, K 0 -K(bar sign) 0 and B-B(bar sign) mixing, ε, and ε ' /ε lead to significant constraints on Z ' bosons in the theoretically and phenomenologically motivated range M Z ' ∼1 TeV. (c) 2000 The American Physical Society

Modeling and experimental studies on intermittent starch feeding and citrate addition in simultaneous saccharification and fermentation of starch to flavor compounds.

Science.gov (United States)

Chavan, Abhijit R; Raghunathan, Anuradha; Venkatesh, K V

2009-04-01

Simultaneous saccharification and fermentation (SSF) is a combined process of saccharification of a renewable bioresource and fermentation process to produce products, such as lactic acid and ethanol. Recently, SSF has been extensively used to convert various sources of cellulose and starch into fermentative products. Here, we present a study on production of buttery flavors, namely diacetyl and acetoin, by growing Lactobacillus rhamnosus on a starch medium containing the enzyme glucoamylase. We further develop a structured kinetics for the SSF process, which includes enzyme and growth kinetics. The model was used to simulate the effect of pH and temperature on the SSF process so as to obtain optimum operating conditions. The model was experimentally verified by conducting SSF using an initial starch concentration of 100 g/L. The study demonstrated that the developed kinetic was able to suggest strategies for improved productivities. The developed model was able to accurately predict the enhanced productivity of flavors in a three stage process with intermittent addition of starch. Experimental and simulations demonstrated that citrate addition can also lead to enhanced productivity of flavors. The developed optimal model for SSF was able to capture the dynamics of SSF in batch mode as well as in a three stage process. The structured kinetics was also able to quantify the effect of multiple substrates present in the medium. The study demonstrated that structured kinetic models can be used in the future for design and optimization of SSF as a batch or a fed-batch process.

Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making.

Science.gov (United States)

Meng, Xing; Wu, Qun; Wang, Li; Wang, Diqiang; Chen, Liangqiang; Xu, Yan

2015-12-01

Microbial interactions could impact the metabolic behavior of microbes involved in food fermentation, and therefore they are important for improving food quality. This study investigated the effect of Bacillus licheniformis, the dominant bacteria in the fermentation process of Chinese Maotai-flavor liquor, on the metabolic activity of Saccharomyces cerevisiae. Results indicated that S. cerevisiae inhibited the growth of B. licheniformis in all mixed culture systems and final viable cell count was lower than 20 cfu/mL. Although growth of S. cerevisiae was barely influenced by B. licheniformis, its metabolism was changed as initial inoculation ratio varied. The maximum ethanol productions were observed in S. cerevisiae and B. licheniformis at 10(6):10(7) and 10(6):10(8) ratios and have increased by 16.8 % compared with single culture of S. cerevisiae. According to flavor compounds, the culture ratio 10(6):10(6) showed the highest level of total concentrations of all different kinds of flavor compounds. Correlation analyses showed that 12 flavor compounds, including 4 fatty acids and their 2 corresponding esters, 1 terpene, and 5 aromatic compounds, that could only be produced by S. cerevisiae were significantly correlated with the initial inoculation amount of B. licheniformis. These metabolic changes in S. cerevisiae were not only a benefit for liquor aroma, but may also be related to its inhibition effect in mixed culture. This study could help to reveal the microbial interactions in Chinese liquor fermentation and provide guidance for optimal arrangement of mixed culture fermentation systems.

Theoretically palatable flavor combinations of astrophysical neutrinos

International Nuclear Information System (INIS)

Bustamante, Mauricio

2015-07-01

The flavor composition of high-energy astrophysical neutrinos can reveal the physics governing their production, propagation, and interaction. The IceCube Collaboration has published the first experimental determination of the ratio of the flux in each flavor to the total. We present, as a theoretical counterpart, new results for the allowed ranges of flavor ratios at Earth for arbitrary flavor ratios in the sources. Our results will allow IceCube to more quickly identify when their data imply standard physics, a general class of new physics with arbitrary (incoherent) combinations of mass eigenstates, or new physics that goes beyond that, e.g., with terms that dominate the Hamiltonian at high energy.

Assessment of Thermal and Textural Characteristics and Consumer Preferences of Lemon and Strawberry Flavored Fish Oil Organogels.

Science.gov (United States)

Yılmaz, Emin; Öǧütcü, Mustafa; Arifoglu, Nazan

2015-01-01

In this study, strawberry and lemon flavored fish oil organogels (FOO) were prepared with beeswax as the organogelator. The physical, thermal and textural characteristics as well as the consumer preferences of the flavored organogels were determined in comparison with fish oil and FOO containing no flavor. Furthermore, the stability of the organogels was evaluated during 90 day storage at 4°C. The results revealed that, structurally stable fish oil organogels as spreadable products might be formed and that flavoring of the gels enhances consumer preference. Thus, flavoring of fish oil organogels could be a challenge in increasing the consumption of fish oil.

Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata).

Science.gov (United States)

Feng, Shi; Suh, Joon Hyuk; Gmitter, Frederick G; Wang, Yu

2018-01-10

Pioneering investigations referring to citrus flavor have been intensively conducted. However, the characteristic flavor difference between sweet orange and mandarin has not been defined. In this study, sensory analysis illustrated the crucial role of aroma in the differentiation between orange flavor and mandarin flavor. To study aroma, Valencia orange and LB8-9 mandarin were used. Their most aroma-active compounds were preliminarily identified by aroma extract dilution analysis (AEDA). Quantitation of key volatiles followed by calculation of odor activity values (OAVs) further detected potent components (OAV ≥ 1) impacting the overall aromatic profile of orange/mandarin. Follow-up aroma profile analysis revealed that ethyl butanoate, ethyl 2-methylbutanoate, octanal, decanal, and acetaldehyde were essential for orange-like aroma, whereas linalool, octanal, α-pinene, limonene, and (E,E)-2,4-decadienal were considered key components for mandarin-like aroma. Furthermore, an unreleased mandarin hybrid producing fruit with orange-like flavor was used to validate the identification of characteristic volatiles in orange-like aroma.

The role of top in heavy flavor physics

Energy Technology Data Exchange (ETDEWEB)

Hewett, J.L. [Stanford Linear Accelerator Center, Stanford, CA (United States)

1997-01-01

The implications of the massive top quark on heavy flavor transitions are explored. We review the generation of quark masses and mixings and the determination techniques, and present the status of the elements of the weak mixing matrix. Purely leptonic decays of heavy mesons are briefly summarized. We present a general introduction to flavor changing neutral currents and an extensive summary of radiative and other rare decay modes. The physics of neutral meson mixing is reviewed and applied to each meson system. We describe the phenomenology of CP violation and how it may be measured in meson decays. Standard Model predictions are given in each case and the effects of physics beyond the Standard Model are also discussed. Throughout, we contrast these transitions in the K and B meson systems to those in the D meson and top-quark sectors.

The role of top in heavy flavor physics

International Nuclear Information System (INIS)

Hewett, J.L.

1997-01-01

The implications of the massive top quark on heavy flavor transitions are explored. We review the generation of quark masses and mixings and the determination techniques, and present the status of the elements of the weak mixing matrix. Purely leptonic decays of heavy mesons are briefly summarized. We present a general introduction to flavor changing neutral currents and an extensive summary of radiative and other rare decay modes. The physics of neutral meson mixing is reviewed and applied to each meson system. We describe the phenomenology of CP violation and how it may be measured in meson decays. Standard Model predictions are given in each case and the effects of physics beyond the Standard Model are also discussed. Throughout, we contrast these transitions in the K and B meson systems to those in the D meson and top-quark sectors

Equilibrium flavor dynamics during the cosmic confinement transition

International Nuclear Information System (INIS)

Kaempfer, B.

1988-10-01

The dynamics of the flavor composition of strongly interacting matter during the cosmic confinement transition is followed up in a simplified thermodynamical model. Relying on thermal, mechanical and chemical equilibrium the strangeness fraction of strongly interacting matter is analyzed. Due to equilibrium with respect to ΔS=0 and ΔS=1 weak interactions the relations between different flavors depend strongly on the poorly known lepton excess. In a universe where the lepton (antilepton) excess is in the same order of magnitude as the baryon excess, the strange quark abundancies are suppressed (enhanced). In the hadron phase the strange baryons carry up to a half of the baryon excess. (author) 22 refs.; 9 figs

Acceptance of sugar reduction in flavored yogurt.

Science.gov (United States)

Chollet, M; Gille, D; Schmid, A; Walther, B; Piccinali, P

2013-09-01

To investigate what level of sugar reduction is accepted in flavored yogurt, we conducted a hedonic test focusing on the degree of liking of the products and on optimal sweetness and aroma levels. For both flavorings (strawberry and coffee), consumers preferred yogurt containing 10% added sugar. However, yogurt containing 7% added sugar was also acceptable. On the just-about-right scale, yogurt containing 10% sugar was more often described as too sweet compared with yogurt containing 7% sugar. On the other hand, the sweetness and aroma intensity for yogurt containing 5% sugar was judged as too low. A second test was conducted to determine the effect of flavoring concentration on the acceptance of yogurt containing 7% sugar. Yogurts containing the highest concentrations of flavoring (11% strawberry, 0.75% coffee) were less appreciated. Additionally, the largest percentage of consumers perceived these yogurts as "not sweet enough." These results indicate that consumers would accept flavored yogurts with 7% added sugar instead of 10%, but 5% sugar would be too low. Additionally, an increase in flavor concentration is undesirable for yogurt containing 7% added sugar. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Electric dipole moments with and beyond flavor invariants

Science.gov (United States)

Smith, Christopher; Touati, Selim

2017-11-01

In this paper, the flavor structure of quark and lepton electric dipole moments in the SM and beyond is investigated using tools inspired from Minimal Flavor Violation. While Jarlskog-like flavor invariants are adequate for estimating CP-violation from closed fermion loops, non-invariant structures arise from rainbow-like processes. Our goal is to systematically construct these latter flavor structures in the quark and lepton sectors, assuming different mechanisms for generating neutrino masses. Numerically, they are found typically much larger, and not necessarily correlated with, Jarlskog-like invariants. Finally, the formalism is adapted to deal with a third class of flavor structures, sensitive to the flavored U (1) phases, and used to study the impact of the strong CP-violating interaction and the interplay between the neutrino Majorana phases and possible baryon and/or lepton number violating interactions.

Electric dipole moments with and beyond flavor invariants

Directory of Open Access Journals (Sweden)

Christopher Smith

2017-11-01

Full Text Available In this paper, the flavor structure of quark and lepton electric dipole moments in the SM and beyond is investigated using tools inspired from Minimal Flavor Violation. While Jarlskog-like flavor invariants are adequate for estimating CP-violation from closed fermion loops, non-invariant structures arise from rainbow-like processes. Our goal is to systematically construct these latter flavor structures in the quark and lepton sectors, assuming different mechanisms for generating neutrino masses. Numerically, they are found typically much larger, and not necessarily correlated with, Jarlskog-like invariants. Finally, the formalism is adapted to deal with a third class of flavor structures, sensitive to the flavored U(1 phases, and used to study the impact of the strong CP-violating interaction and the interplay between the neutrino Majorana phases and possible baryon and/or lepton number violating interactions.

Interactions between Flavor and Taste: Using Dashi Soup as a Taste Stimulus

Directory of Open Access Journals (Sweden)

Nobuyuki Sakai

2011-10-01

Full Text Available There are many researches showing interactions between olfaction and taste. Many of them supported that the interactions are not innate, but are learned through our daily eating experiences. Stevenson (2009 called this phenomenon as “learned synesthesia”. The authors also showed the interactions between flavor and taste are learned and processed by higher cognitive systems in rats and humans (Sakai et al., 2001; Sakai and Imada, 2003. Here the interactions between umami taste and dashi flavors are developed by the daily eating experience of Japanese traditional cuisine. Twenty flavors (such as sea weed, bonito, onion, garlic, ginger etc. by courtesy of YAMAHO CO. Ltd. were used as flavor stimuli. Taste stimuli are monosodium glutamate (umami substance, MSG, miso soup, and Katsuo Dashi (bonito soup stock. Participants tasted these stimuli, 12∼20 stimuli in a day, and evaluated the strength of umami taste, the palatability, congruity between taste and flavor with 100 mm visual analogue scales. The results of evaluations analyzed with the participants' daily eating experience showed the interactions between taste and flavor are developed by their own daily intake of traditional Japanese cuisine, especially dashi soup.

A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken.

Science.gov (United States)

Wei, Xiuli; Wang, Chunqing; Zhang, Chunhui; Li, Xia; Wang, Jinzhi; Li, Hai; Tang, Chunhong

2017-02-01

A combination of quantitative marinating and Maillard reaction was investigated by adding d-xylose, l-cysteine and thiamine to the marinated brine of quantitative marinating, which was expected to enhance the volatile flavor of Chinese marinated chicken. Response surface methodology was used to optimize parameters, in which response was sensory evaluation scores of marinated chicken. A Box-Behnken center design was applied to the optimized added contents. The optimized contents were d-xylose (1-5‰), l-cysteine (1-5‰) and thiamine (1-3‰). Analysis of variance indicated that a second-order polynomial equation could predict the experimental data well (R 2  = 0.94), and sensory evaluation scores were significantly affected by the added amount of d-xylose, l-cysteine and thiamine. The optimal conditions that maximized the sensory evaluation score of Chinese marinated chicken were found to be 4.96‰ d-xylose, 2.28‰ l-cysteine and 2.66‰ thiamine (w/w). Given these optimal conditions, a number of meat-like flavor compounds such as 2-pentyl-furan, benzothiazole and 4-methyl-5-thiazoleethanol were identified by gas chromatographic-mass spectrometric analysis. Our results suggested that a combination of quantitative marinating and Maillard reaction might be a promising method to enhance the volatile flavor, especially meat-like flavor, of Chinese marinated chicken. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Simulation of coherent nonlinear neutrino flavor transformation in the supernova environment: Correlated neutrino trajectories

Science.gov (United States)

Duan, Huaiyu; Fuller, George M.; Carlson, J.; Qian, Yong-Zhong

2006-11-01

We present results of large-scale numerical simulations of the evolution of neutrino and antineutrino flavors in the region above the late-time post-supernova-explosion proto-neutron star. Our calculations are the first to allow explicit flavor evolution histories on different neutrino trajectories and to self-consistently couple flavor development on these trajectories through forward scattering-induced quantum coupling. Employing the atmospheric-scale neutrino mass-squared difference (|δm2|≃3×10-3eV2) and values of θ13 allowed by current bounds, we find transformation of neutrino and antineutrino flavors over broad ranges of energy and luminosity in roughly the “bi-polar” collective mode. We find that this large-scale flavor conversion, largely driven by the flavor off-diagonal neutrino-neutrino forward scattering potential, sets in much closer to the proto-neutron star than simple estimates based on flavor-diagonal potentials and Mikheyev-Smirnov-Wolfenstein evolution would indicate. In turn, this suggests that models of r-process nucleosynthesis sited in the neutrino-driven wind could be affected substantially by active-active neutrino flavor mixing, even with the small measured neutrino mass-squared differences.

Rare decays of the Z and the standard model, 4th generation, and beyond

International Nuclear Information System (INIS)

Weiler, T.J.

1989-01-01

Several issues in rare decays of the Z are addressed. The rate for flavor-changing Z decay grows as the fourth power of the fermion masses internal to the quantum loop, and so offers a window to the existence of ultraheavy (m > M W ) fermions. In the standard model, with three generations, BR(Z → bs) -7 and BR(Z→tc) -13 . With four generations, BR(Z → bb 4 ) may be as large as 10 -5 if m b4 Z ; and similarly for BR(Z → N 4 v), where N 4 is the possibly heavy fourth generation neutrino. In supersymmetric and other two Higgs doublet models, BR(Z → tc) may be as large as 5 x 10 -6 in the three generation scheme. With minimal supersymmetry, the reaction Z → Hγ is guaranteed to go, with a parameter-dependent branching ratio of 10 -6 ± 3 . With mirror fermions or exotic E 6 fermions, the branching ratios for Z → ct (70 GeV), Z → μτ, and Z → bb 4 (70 GeV) are typically 10 -4 , 10 -4 , and 10 -3 respectively, clearly measurable at LEP. Depending on unknown quark masses, the Z may mix with vector (b 4 bar b 4 ) and the W may mix with vector (t bar b) or (t bar s). CP violating asymmetries in flavor-changing Z decay are immeasurably small in the standard model, but may be large in supersymmetric and other nonstandard models. 28 refs

21 CFR 172.585 - Sugar beet extract flavor base.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Sugar beet extract flavor base. 172.585 Section 172... CONSUMPTION Flavoring Agents and Related Substances § 172.585 Sugar beet extract flavor base. Sugar beet extract flavor base may be safely used in food in accordance with the provisions of this section. (a...

Lepton flavor violating Higgs boson decays in seesaw models: New discussions

Directory of Open Access Journals (Sweden)

N.H. Thao

2017-08-01

Full Text Available The lepton flavor violating decay of the Standard Model-like Higgs boson (LFVHD, h→μτ, is discussed in seesaw models at the one-loop level. Based on particular analytic expressions of Passarino–Veltman functions, the two unitary and 't Hooft Feynman gauges are used to compute the branching ratio of LFVHD and compare with results reported recently. In the minimal seesaw (MSS model, the branching ratio was investigated in the whole valid range 10−9–1015 GeV of new neutrino mass scale mn6. Using the Casas–Ibarra parameterization, this branching ratio enhances with large and increasing mn6. But the maximal value can reach only order of 10−11. Interesting relations of LFVHD predicted by the MSS and inverse seesaw (ISS model are discussed. The ratio between two LFVHD branching ratios predicted by the ISS and MSS is simply mn62μX−2, where μX is the small neutrino mass scale in the ISS. The consistence between different calculations is shown precisely from analytical approach.

Supersymmetric D3/D7 for holographic flavors on curved space

International Nuclear Information System (INIS)

Karch, Andreas; Robinson, Brandon; Uhlemann, Christoph F.

2015-01-01

We derive a new class of supersymmetric D3/D7 brane configurations, which allow to holographically describe N=4 SYM coupled to massive N=2 flavor degrees of freedom on spaces of constant curvature. We systematically solve the κ-symmetry condition for D7-brane embeddings into AdS_4-sliced AdS_5×S"5, and find supersymmetric embeddings in a simple closed form. Up to a critical mass, these embeddings come in surprisingly diverse families, and we present a first study of their (holographic) phenomenology. We carry out the holographic renormalization, compute the one-point functions and attempt a field-theoretic interpretation of the different families. To complete the catalog of supersymmetric D3/D7 configurations, we construct analogous embeddings for flavored N=4 SYM on S"4 and dS_4.

Lepton flavor violating non-standard interactions via light mediators

Energy Technology Data Exchange (ETDEWEB)

Farzan, Yasaman [School of physics, Institute for Research in Fundamental Sciences (IPM),P.O. Box 19395-5531, Tehran (Iran, Islamic Republic of); Shoemaker, Ian M. [Department of Physics, Department of Astronomy & Astrophysics,Center for Particle and Gravitational Astrophysics,The Pennsylvania State University, PA 16802 (United States)

2016-07-07

Non-Standard neutral current Interactions (NSIs) of neutrinos with matter can alter the pattern of neutrino oscillation due to the coherent forward scattering of neutrinos on the medium. This effect makes long-baseline neutrino experiments such as NOνA and DUNE a sensitive probe of beyond standard model (BSM) physics. We construct light mediator models that can give rise to both lepton flavor conserving as well as Lepton Flavor Violating (LFV) neutral current NSI. We outline the present phenomenological viability of these models and future prospects to test them. We predict a lower bound on Br(H→μτ) in terms of the parameters that can be measured by DUNE and NOνA, and show that the hint for H→μτ in current LHC data can be accommodated in our model. A large part of the parameter space of the model is already constrained by the bound on Br(τ→Z{sup ′}μ) and by the bounds on rare meson decays and can be in principle fully tested by improving these bounds.

Spectral split in a prompt supernova neutrino burst: Analytic three-flavor treatment

International Nuclear Information System (INIS)

Dasgupta, Basudeb; Dighe, Amol; Mirizzi, Alessandro; Raffelt, Georg G.

2008-01-01

The prompt ν e burst from a core-collapse supernova is subject to both matter-induced flavor conversions and strong neutrino-neutrino refractive effects. For the lowest-mass progenitors, leading to O-Ne-Mg core supernovae, the matter density profile can be so steep that the usual Mikheyev-Smirnov-Wolfenstein matter effects occur within the dense-neutrino region close to the neutrino sphere. In this case a ''split'' occurs in the emerging spectrum, i.e., the ν e flavor survival probability shows a steplike feature. We explain this feature analytically as a spectral split prepared by the Mikheyev-Smirnov-Wolfenstein effect. In a three-flavor treatment, the steplike feature actually consists of two narrowly spaced splits. They are determined by two combinations of flavor-lepton numbers that are conserved under collective oscillations

Spectral split in a prompt supernova neutrino burst: Analytic three-flavor treatment

Science.gov (United States)

Dasgupta, Basudeb; Dighe, Amol; Mirizzi, Alessandro; Raffelt, Georg G.

2008-06-01

The prompt νe burst from a core-collapse supernova is subject to both matter-induced flavor conversions and strong neutrino-neutrino refractive effects. For the lowest-mass progenitors, leading to O-Ne-Mg core supernovae, the matter density profile can be so steep that the usual Mikheyev-Smirnov-Wolfenstein matter effects occur within the dense-neutrino region close to the neutrino sphere. In this case a “split” occurs in the emerging spectrum, i.e., the νe flavor survival probability shows a steplike feature. We explain this feature analytically as a spectral split prepared by the Mikheyev-Smirnov-Wolfenstein effect. In a three-flavor treatment, the steplike feature actually consists of two narrowly spaced splits. They are determined by two combinations of flavor-lepton numbers that are conserved under collective oscillations.

Flavor Preferences in Animals: Role of Mouth and Gut Nutrient Sensors

Directory of Open Access Journals (Sweden)

Anthony Sclafani

2014-07-01

water infusion. Flavor preference is then assessed in a two-bottle test with the CS+ vs. CS-. Numerous studies demonstrate that animals consume more of the sugar-paired CS+ flavor than of the water-paired CS- flavor during training and strongly prefer the CS+ to CS- in the choice test. Preferences are learned by hungry as well as freely fed animals and for initially unpalatable tastes (e.g., bitter as well as palatable flavors (e.g., sweet cherry. Once learned, the CS+ preference persists for many days to weeks even in the absence of nutrient infusions. The upper intestinal tract is a primary site where sugars act to condition flavor preferences, although the portal vein region near the liver is also implicated in sugar conditioning [2]. The discovery that the T1R2/T1R3 sweet receptor proteins are expressed in intestinal cells raised the possibility that the same receptors that trigger sugar appetite in the mouth also mediate postoral sugar appetition in the gut. However, several findings refute this attractive idea. In particular, sweet-tasting compounds differ substantially in their ability to condition flavor preferences when infused in the gut: IG glucose is much more effective than IG fructose in conditioning a CS+ preference whereas IG sucralose, a nonnutritive sweetener, conditioned a CS- preference [2]. In addition, sweet taste-impaired T1R3 knockout (KO mice that are indifferent to sugars in the mouth develop normal preferences for a CS+ flavor paired with IG sucrose. These findings implicate glucose-specific intestinal sensors (SGLT1 and SGLT3 in sugar-conditioned preferences. This is supported by the flavor conditioning action in mice of the nonmetabolizable glucose analog α-methyl-D-glucopyranoside, which is an SGLT1/SGLT3 ligand [4]. The postoral appetition effects of sugar but not nonnutritive sweeteners explain why mice learn to prefer sucrose over isosweet sucralose solutions. Like sugar, fat has postoral appetition effects. IG infusions of a soybean

Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages.

Science.gov (United States)

Oteiza, Juan Martin; Soto, Silvina; Alvarenga, Verônica Ortiz; Sant'Ana, Anderson S; Giannuzzi, Leda

2014-02-17

This study aimed to report the incidence of Alicyclobacillus and Alicyclobacillus acidoterrestris in apple and pear flavorings (n=42) and to assess the effect of guaiacol-producing A. acidoterrestris strains on apple flavorings stored at 4, 20 and 45 °C. A real-time polymerase chain reaction (RT-PCR) method was used for simultaneous confirmation of alicyclobacilli. A total of six isolates were identified as A. acidoterrestris, and only one strain was not able to produce guaiacol. The storage of apple flavoring at the optimum growth temperature of A. acidoterrestris (45 °C) resulted in the reduction in the spores' counts within 30 days of storage. On the other hand, during chilling (4 °C) and ambient storage conditions (20 °C) the counts of spores that remained stable for up to 60 days. An A. acidoterrestris strain inoculated in flavoring and further added to apple juice was able to grow and produce guaiacol in high amounts between 1-7 days of storage at 30 °C. In the current study it was shown that flavorings may be contaminated by deteriogenic A. acidoterrestris strains that are able to survive during storage in a wide range of temperature for long periods and further contaminate and spoil formulated fruit juices and beverages. A novel potential source of fruit juices and beverages contamination by deteriogenic Alicyclobacillus was shown. To the best of the author's knowledge, this is the first report on the incidence and fate of Alicyclobacillus and A. acidoterrestris in flavorings. Copyright © 2013 Elsevier B.V. All rights reserved.

Reasons for using flavored liquids among electronic cigarette users: A concept mapping study.

Science.gov (United States)

Soule, Eric K; Lopez, Alexa A; Guy, Mignonne C; Cobb, Caroline O

2016-09-01

Electronic cigarettes (ECIGs) aerosolize liquids often containing flavorants for inhalation. Few studies have examined the role of flavors in ECIG use. This study's purpose was to examine reasons for flavored ECIG use using a mixed-method approach, concept mapping (CM). Forty-six past 30-day adult ECIG users recruited from vape forums/conferences completed three online CM tasks. Participants brainstormed responses to a prompt: "A specific reason I use flavored e-liquid in my electronic cigarette product is…". The final 107 brainstormed statements were sorted by participants into groups of similar content. Participants rated each statement on a 7-point scale (1-Definitely NOT a reason to 7-Definitely a reason) based on a prompt: "This is a specific reason why I used flavored e-liquid in my electronic cigarette product in the past month." A cluster map was generated from participants' sorting and ratings using CM statistical software. Cluster mean ratings were compared. Analysis revealed five clusters of reasons for flavored ECIG use including Increased Satisfaction/Enjoyment, Better Feel/Taste than Cigarettes, Variety/Customization, Food Craving Suppression, and Social Impacts. Statements in the Increased Satisfaction/Enjoyment and Better Feel/Taste than Cigarettes clusters were rated significantly higher than statements from other clusters (psincrease the rewarding and possible addictive effects of ECIGs. These results support continued examination of the role of flavors and ECIG use behaviors. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

Isolation of a novel alkaline-stable lipase from a metagenomic library and its specific application for milkfat flavor production.

Science.gov (United States)

Peng, Qing; Wang, Xu; Shang, Meng; Huang, Jinjin; Guan, Guohua; Li, Ying; Shi, Bo

2014-01-04

Lipolytic enzymes are commonly used to produce desired flavors in lipolyzed milkfat (LMF) manufacturing processes. However, the choice of enzyme is critical because it determines the final profile of fatty acids released and the consequent flavor of the product. We previously constructed a metagenomic library from marine sediments, to explore the novel enzymes which have unique properties useful in flavor-enhancing LMF. A novel lipase Est_p6 was isolated from a metagenomic library and was expressed highly in E.coli. Bioinformatic analysis indicated that Est_p6 belongs to lipolytic enzyme family IV, the molecular weight of purified Est_p6 was estimated at 36 kDa by SDS-PAGE. The hydrolytic activity of the enzyme was stable under alkaline condition and the optimal temperature was 50°C. It had a high specific activity (2500 U/mg) toward pNP butyrate (pNP-C4), with K(m) and V(max) values of 1.148 mM and 3497 μmol∙min⁻¹∙mg⁻¹, respectively. The enzyme activity was enhanced by DTT and was not significantly inhibited by PMSF, EDTA or SDS. This enzyme also showed high hydrolysis specificity for myristate (C14) and palmitate (C16). It seems that Est_p6 has safety for commercial LMF flavor production and food manufacturing processes. The ocean is a vast and largely unexplored resource for enzymes. According the outstanding alkaline-stability of Est_p6 and it produced myristic acid and palmitic acid more efficiently than other free fatty acids in lipolyzed milkfat. This novel lipase may be used to impart a distinctive and desirable flavor and odor in milkfat flavor production.

Domain wall fermion QCD with the exact one flavor algorithm

Science.gov (United States)

Jung, C.; Kelly, C.; Mawhinney, R. D.; Murphy, D. J.

2018-03-01

Lattice QCD calculations including the effects of one or more nondegenerate sea quark flavors are conventionally performed using the rational hybrid Monte Carlo (RHMC) algorithm, which computes the square root of the determinant of D†D , where D is the Dirac operator. The special case of two degenerate quark flavors with the same mass is described directly by the determinant of D†D —in particular, no square root is necessary—enabling a variety of algorithmic developments, which have driven down the cost of simulating the light (up and down) quarks in the isospin-symmetric limit of equal masses. As a result, the relative cost of single quark flavors—such as the strange or charm—computed with RHMC has become more expensive. This problem is even more severe in the context of our measurements of the Δ I =1 /2 K →π π matrix elements on lattice ensembles with G -parity boundary conditions, since G -parity is associated with a doubling of the number of quark flavors described by D , and thus RHMC is needed for the isospin-symmetric light quarks as well. In this paper we report on our implementation of the exact one flavor algorithm (EOFA) introduced by the TWQCD Collaboration for simulations including single flavors of domain wall quarks. We have developed a new preconditioner for the EOFA Dirac equation, which both reduces the cost of solving the Dirac equation and allows us to reuse the bulk of our existing high-performance code. Coupling these improvements with careful tuning of our integrator, the time per accepted trajectory in the production of our 2 +1 flavor G -parity ensembles with physical pion and kaon masses has been decreased by a factor of 4.2.

Lung Toxicity of Condensed Aerosol from E-CIG Liquids: Influence of the Flavor and the In Vitro Model Used

Directory of Open Access Journals (Sweden)

Rossella Bengalli

2017-10-01

Full Text Available The diffusion of e-cigarette (e-CIG opens a great scientific and regulatory debate about its safety. The huge number of commercialized devices, e-liquids with almost infinite chemical formulations and the growing market demand for a rapid and efficient toxicity screen system that is able to test all of these references and related aerosols. A consensus on the best protocols for the e-CIG safety assessment is still far to be achieved, since the huge number of variables characterizing these products (e.g., flavoring type and concentration, nicotine concentration, type of the device, including the battery and the atomizer. This suggests that more experimental evidences are needed to support the regulatory frameworks. The present study aims to contribute in this field by testing the effects of condensed aerosols (CAs from three main e-liquid categories (tobacco, mint, and cinnamon as food-related flavor, with (18 mg/mL or without nicotine. Two in vitro models, represented by a monoculture of human epithelial alveolar cells and a three-dimensional (3D co-culture of alveolar and lung microvascular endothelial cells were used. Cell viability, pro-inflammatory cytokines release and alveolar-blood barrier (ABB integrity were investigated as inhalation toxicity endpoints. Results showed that nicotine itself had almost no influence on the modulation of the toxicity response, while flavor composition did have. The cell viability was significantly decreased in monoculture and ABB after exposure to the mints and cinnamon CAs. The barrier integrity was significantly affected in the ABB after exposure to cytotoxic CAs. With the exception of the significant IL-8 release in the monoculture after Cinnamon exposure, no increase of inflammatory cytokines (IL-8 and MCP-1 release was observed. These findings point out that multiple assays with different in vitro models are able to discriminate the acute inhalation toxicity of CAs from liquids with different flavors

Spin dependent fragmentation functions for heavy flavor baryons and single heavy hyperon polarization

CERN Document Server

Goldstein, G R

2001-01-01

Spin dependent fragmentation functions for heavy flavor quarks to fragment into heavy baryons are calculated in a quark-diquark model. The production of intermediate spin 1/2 and 3/2 excited states is explicity included. $\\Lambda_b$ , $\\Lambda_c$ and $\\Xi_c$ production rate and polarization at LEP energies are calculated and, where possible, compared with experiment. A different approach, also relying on a heavy quark-diquark model, is proposed for the small momentum transfer inclusive production of polarized heavy flavor hyperons. The predicted $\\Lambda_c$ polarization is roughly in agreement with experiment.

Fermion mass hierarchies and flavor mixing from T' symmetry

International Nuclear Information System (INIS)

Ding Guijun

2008-01-01

We construct a supersymmetric model based on T ' x Z 3 x Z 9 flavor symmetry. At the leading order, the charged lepton mass matrix is not diagonal, T ' is broken completely, and the hierarchy in the charged lepton masses is generated naturally. Nearly tribimaximal mixing is predicted, and subleading effects induce corrections of order λ 2 , where λ is the Cabibbo angle. Both the up quark and down quark mass matrices' textures of the well-known U(2) flavor theory are produced at the leading order; realistic hierarchies in quark masses and Cabibbo-Kobayashi-Maskawa matrix elements are obtained. The vacuum alignment and subleading corrections are discussed in detail.

The effect of sucralose on flavor sweetness in electronic cigarettes varies between delivery devices.

Directory of Open Access Journals (Sweden)

Kathryn Rosbrook

Full Text Available The appeal of sweet electronic cigarette flavors makes it important to identify the chemical compounds that contribute to their sweetness. While volatile chemicals that produce sweet aromas have been identified in e-liquids, there are no published reports of sugars or artificial sweeteners in commercial e-liquids. However, the sweetener sucralose is marketed as an e-liquid additive to commercial flavors. The primary aims of the study were to determine if sucralose is delivered in sufficient concentration in the inhaled aerosol to enhance flavor sweetness, and whether the amount delivered depends on the e-liquid delivery system. Thirty-two adult smokers rated flavor intensity, sweetness, harshness and liking/disliking for 4 commercial flavors with and without sucralose (1% using 2 e-cigarette delivery systems (cartridge and tank. Participants alternately vaped normally or with the nose pinched closed to block perception of volatile flavor components via olfaction. LC/MS was used to measure the concentration of sucralose in the e-liquid aerosols using a device that mimicked vaping. Sweetness and flavor intensity were perceived much more strongly when olfaction was permitted. The contribution of sucralose to sweetness was significant only for the cartridge system, and the chemical analysis showed that the concentration of sucralose in the aerosol was higher when the cartridge was used. Together these findings indicate that future regulation of sweet flavor additives should focus first on the volatile constituents of e-liquids with the recognition that artificial sweeteners may also contribute to flavor sweetness depending upon e-cigarette design.

The twelve-flavor β-function and dilaton tests of the sextet scalar

Directory of Open Access Journals (Sweden)

Fodor Zoltan

2018-01-01

Full Text Available We discuss near-conformal gauge theories beyond the standard model (BSM where interesting results on the twelve-flavor β-function of massless fermions in the fundamental representation of the SU(3 color gauge group and dilaton tests of the light scalar with two massless fermions in the two-index symmetric tensor (sextet representation can be viewed as parts of the same BSM paradigm under investigation. The clear trend in the decreasing size of β-functions at fixed renormalized gauge coupling is interpreted as a first indicator how the conformal window (CW is approached in correlation with emergent near-conformal light scalars. BSM model building close to the CW will be influenced by differing expectations on the properties of the emergent light 0++ scalar either as a σ-particle of chiral symmetry breaking (ΧS B, or as a dilaton of scale symmetry breaking. The twelve-flavor β-function emerges as closest to the CW, perhaps near-conformal, or perhaps with an infrared fixed point (IRFP at some unexplored strong coupling inside the CW. It is premature to speculate on dilaton properties of the twelveflavor model since the near-conformal realization remains an open question. However, it is interesting and important to investigate dilaton tests of the light sextet scalar whose β-function is closest to the CW in the symmetry breaking phase and emerges as the leading candidate for dilaton tests of the light scalar. We report results from high precision analysis of the twelve-flavor β-function [1] refuting its published IRFP [2, 3]. We present our objections to recent claims [4, 5] for non-universal behavior of staggered fermions used in our analysis. We also report our first analysis of dilaton tests of the light 0++ scalar in the sextet model and comment on related post-conference developments. The dilaton test is the main thrust of this conference contribution including presentation #405 on the nf = 12 β-function and presentation #260 on dilaton

Search for a heavy right-handed W boson and a heavy neutrino in events with two same-flavor leptons and two jets at sqrt(s)=13 TeV

CERN Document Server

CMS Collaboration

2017-01-01

A search for a heavy right-handed $\\mathrm W$ gauge boson and a heavy right-handed neutrino at the CERN LHC has been conducted by the CMS collaboration in events with two same-flavor leptons ($\\mathrm e$ or $\\mu$) and two jets, using 2016 proton-proton collision data corresponding to an integrated luminosity of $\\mathrm{35.9\\,fb^{-1}}$. No excess above the standard model expectation is seen in the invariant mass distribution of the dilepton plus dijet system. Assuming identical couplings and decay branching fractions as the standard model $\\mathrm W$ gauge boson, and that only one heavy neutrino flavor ${\\mathrm N}_R$ contributes significantly to the ${\\mathrm W}_R$ decay width, the region in the two-dimensional ($m_{{\\mathrm W}_R}$, $m_{{\\mathrm N}_R}$) mass plane excluded at a $95\\%$ confidence level extends to approximately $m_{{\\mathrm W}_R}= \\mathrm{4.4\\,TeV}$ and covers a large range of neutrino masses below the ${\\mathrm W}_R$ boson mass. This analysis provides the most stringent limits to date.

Search for a heavy right-handed W boson and a heavy neutrino in events with two same-flavor leptons and two jets at $\\sqrt{s} = $ 13 TeV

CERN Document Server

Sirunyan, Albert M; CMS Collaboration; Adam, Wolfgang; Ambrogi, Federico; Asilar, Ece; Bergauer, Thomas; Brandstetter, Johannes; Brondolin, Erica; Dragicevic, Marko; Erö, Janos; Escalante Del Valle, Alberto; Flechl, Martin; Friedl, Markus; Fruehwirth, Rudolf; Ghete, Vasile Mihai; Grossmann, Johannes; Hrubec, Josef; Jeitler, Manfred; König, Axel; Krammer, Natascha; Krätschmer, Ilse; Liko, Dietrich; Madlener, Thomas; Mikulec, Ivan; Pree, Elias; Rad, Navid; Rohringer, Herbert; Schieck, Jochen; Schöfbeck, Robert; Spanring, Markus; Spitzbart, Daniel; Taurok, Anton; Waltenberger, Wolfgang; Wittmann, Johannes; Wulz, Claudia-Elisabeth; Zarucki, Mateusz; Chekhovsky, Vladimir; Mossolov, Vladimir; Suarez Gonzalez, Juan; De Wolf, Eddi A; Di Croce, Davide; Janssen, Xavier; Lauwers, Jasper; Pieters, Maxim; Van De Klundert, Merijn; Van Haevermaet, Hans; Van Mechelen, Pierre; Van Remortel, Nick; Abu Zeid, Shimaa; Blekman, Freya; D'Hondt, Jorgen; De Bruyn, Isabelle; De Clercq, Jarne; Deroover, Kevin; Flouris, Giannis; Lontkovskyi, Denys; Lowette, Steven; Marchesini, Ivan; Moortgat, Seth; Moreels, Lieselotte; Python, Quentin; Skovpen, Kirill; Tavernier, Stefaan; Van Doninck, Walter; Van Mulders, Petra; Van Parijs, Isis; Beghin, Diego; Bilin, Bugra; Brun, Hugues; Clerbaux, Barbara; De Lentdecker, Gilles; Delannoy, Hugo; Dorney, Brian; Fasanella, Giuseppe; Favart, Laurent; Goldouzian, Reza; Grebenyuk, Anastasia; Kalsi, Amandeep Kaur; Lenzi, Thomas; Luetic, Jelena; Seva, Tomislav; Starling, Elizabeth; Vander Velde, Catherine; Vanlaer, Pascal; Vannerom, David; Yonamine, Ryo; Cornelis, Tom; Dobur, Didar; Fagot, Alexis; Gul, Muhammad; Khvastunov, Illia; Poyraz, Deniz; Roskas, Christos; Trocino, Daniele; Tytgat, Michael; Verbeke, Willem; Vermassen, Basile; Vit, Martina; Zaganidis, Nicolas; Bakhshiansohi, Hamed; Bondu, Olivier; Brochet, Sébastien; Bruno, Giacomo; Caputo, Claudio; Caudron, Adrien; David, Pieter; De Visscher, Simon; Delaere, Christophe; Delcourt, Martin; Francois, Brieuc; Giammanco, Andrea; Krintiras, Georgios; Lemaitre, Vincent; Magitteri, Alessio; Mertens, Alexandre; Musich, Marco; Piotrzkowski, Krzysztof; Quertenmont, Loic; Saggio, Alessia; Vidal Marono, Miguel; Wertz, Sébastien; Zobec, Joze; Aldá Júnior, Walter Luiz; Alves, Fábio Lúcio; Alves, Gilvan; Brito, Lucas; Correia Silva, Gilson; Hensel, Carsten; Moraes, Arthur; Pol, Maria Elena; Rebello Teles, Patricia; Belchior Batista Das Chagas, Ewerton; Carvalho, Wagner; Chinellato, Jose; Coelho, Eduardo; Melo Da Costa, Eliza; Da Silveira, Gustavo Gil; De Jesus Damiao, Dilson; Fonseca De Souza, Sandro; Malbouisson, Helena; Medina Jaime, Miguel; Melo De Almeida, Miqueias; Mora Herrera, Clemencia; Mundim, Luiz; Nogima, Helio; Sanchez Rosas, Luis Junior; Santoro, Alberto; Sznajder, Andre; Thiel, Mauricio; Tonelli Manganote, Edmilson José; Torres Da Silva De Araujo, Felipe; Vilela Pereira, Antonio; Ahuja, Sudha; Bernardes, Cesar Augusto; Calligaris, Luigi; Tomei, Thiago; De Moraes Gregores, Eduardo; Mercadante, Pedro G; Novaes, Sergio F; Padula, Sandra; Romero Abad, David; Ruiz Vargas, José Cupertino; Aleksandrov, Aleksandar; Hadjiiska, Roumyana; Iaydjiev, Plamen; Marinov, Andrey; Misheva, Milena; Rodozov, Mircho; Shopova, Mariana; Sultanov, Georgi; Dimitrov, Anton; Litov, Leander; Pavlov, Borislav; Petkov, Peicho; Fang, Wenxing; Gao, Xuyang; Yuan, Li; Ahmad, Muhammad; Bian, Jian-Guo; Chen, Guo-Ming; Chen, He-Sheng; Chen, Mingshui; Chen, Ye; Jiang, Chun-Hua; Leggat, Duncan; Liao, Hongbo; Liu, Zhenan; Romeo, Francesco; Shaheen, Sarmad Masood; Spiezia, Aniello; Tao, Junquan; Wang, Chunjie; Wang, Zheng; Yazgan, Efe; Zhang, Huaqiao; Zhao, Jingzhou; Ban, Yong; Chen, Geng; Li, Jing; Li, Qiang; Liu, Shuai; Mao, Yajun; Qian, Si-Jin; Wang, Dayong; Xu, Zijun; Wang, Yi; Avila, Carlos; Cabrera, Andrés; Carrillo Montoya, Camilo Andres; Chaparro Sierra, Luisa Fernanda; Florez, Carlos; González Hernández, Carlos Felipe; Segura Delgado, Manuel Alejandro; Courbon, Benoit; Godinovic, Nikola; Lelas, Damir; Puljak, Ivica; Ribeiro Cipriano, Pedro M; Sculac, Toni; Antunovic, Zeljko; Kovac, Marko; Brigljevic, Vuko; Ferencek, Dinko; Kadija, Kreso; Mesic, Benjamin; Starodumov, Andrei; Susa, Tatjana; Ather, Mohsan Waseem; Attikis, Alexandros; Mavromanolakis, Georgios; Mousa, Jehad; Nicolaou, Charalambos; Ptochos, Fotios; Razis, Panos A; Rykaczewski, Hans; Finger, Miroslav; Finger Jr, Michael; Carrera Jarrin, Edgar; Assran, Yasser; Elgammal, Sherif; Khalil, Shaaban; Bhowmik, Sandeep; Dewanjee, Ram Krishna; Kadastik, Mario; Perrini, Lucia; Raidal, Martti; Veelken, Christian; Eerola, Paula; Kirschenmann, Henning; Pekkanen, Juska; Voutilainen, Mikko; Havukainen, Joona; Heikkilä, Jaana Kristiina; Jarvinen, Terhi; Karimäki, Veikko; Kinnunen, Ritva; Lampén, Tapio; Lassila-Perini, Kati; Laurila, Santeri; Lehti, Sami; Lindén, Tomas; Luukka, Panja-Riina; Mäenpää, Teppo; Siikonen, Hannu; Tuominen, Eija; Tuominiemi, Jorma; Tuuva, Tuure; Besancon, Marc; Couderc, Fabrice; Dejardin, Marc; Denegri, Daniel; Faure, Jean-Louis; Ferri, Federico; Ganjour, Serguei; Ghosh, Saranya; Givernaud, Alain; Gras, Philippe; Hamel de Monchenault, Gautier; Jarry, Patrick; Leloup, Clément; Locci, Elizabeth; Machet, Martina; Malcles, Julie; Negro, Giulia; Rander, John; Rosowsky, André; Sahin, Mehmet Özgür; Titov, Maksym; Abdulsalam, Abdulla; Amendola, Chiara; Antropov, Iurii; Baffioni, Stephanie; Beaudette, Florian; Busson, Philippe; Cadamuro, Luca; Charlot, Claude; Granier de Cassagnac, Raphael; Jo, Mihee; Kucher, Inna; Lisniak, Stanislav; Lobanov, Artur; Martin Blanco, Javier; Nguyen, Matthew; Ochando, Christophe; Ortona, Giacomo; Paganini, Pascal; Pigard, Philipp; Salerno, Roberto; Sauvan, Jean-Baptiste; Sirois, Yves; Stahl Leiton, Andre Govinda; Yilmaz, Yetkin; Zabi, Alexandre; Zghiche, Amina; Agram, Jean-Laurent; Andrea, Jeremy; Bloch, Daniel; Brom, Jean-Marie; Chabert, Eric Christian; Collard, Caroline; Conte, Eric; Coubez, Xavier; Drouhin, Frédéric; Fontaine, Jean-Charles; Gelé, Denis; Goerlach, Ulrich; Jansová, Markéta; Juillot, Pierre; Le Bihan, Anne-Catherine; Tonon, Nicolas; Van Hove, Pierre; Gadrat, Sébastien; Beauceron, Stephanie; Bernet, Colin; Boudoul, Gaelle; Chanon, Nicolas; Chierici, Roberto; Contardo, Didier; Depasse, Pierre; El Mamouni, Houmani; Fay, Jean; Finco, Linda; Gascon, Susan; Gouzevitch, Maxime; Grenier, Gérald; Ille, Bernard; Lagarde, Francois; Laktineh, Imad Baptiste; Lattaud, Hugues; Lethuillier, Morgan; Mirabito, Laurent; Pequegnot, Anne-Laure; Perries, Stephane; Popov, Andrey; Sordini, Viola; Vander Donckt, Muriel; Viret, Sébastien; Zhang, Sijing; Toriashvili, Tengizi; Tsamalaidze, Zviad; Autermann, Christian; Feld, Lutz; Kiesel, Maximilian Knut; Klein, Katja; Lipinski, Martin; Preuten, Marius; Rauch, Max Philip; Schomakers, Christian; Schulz, Johannes; Teroerde, Marius; Wittmer, Bruno; Zhukov, Valery; Albert, Andreas; Duchardt, Deborah; Endres, Matthias; Erdmann, Martin; Erdweg, Sören; Esch, Thomas; Fischer, Robert; Güth, Andreas; Hebbeker, Thomas; Heidemann, Carsten; Hoepfner, Kerstin; Knutzen, Simon; Merschmeyer, Markus; Meyer, Arnd; Millet, Philipp; Mukherjee, Swagata; Pook, Tobias; Radziej, Markus; Reithler, Hans; Rieger, Marcel; Scheuch, Florian; Teyssier, Daniel; Thüer, Sebastian; Flügge, Günter; Kargoll, Bastian; Kress, Thomas; Künsken, Andreas; Müller, Thomas; Nehrkorn, Alexander; Nowack, Andreas; Pistone, Claudia; Pooth, Oliver; Stahl, Achim; Aldaya Martin, Maria; Arndt, Till; Asawatangtrakuldee, Chayanit; Beernaert, Kelly; Behnke, Olaf; Behrens, Ulf; Bermúdez Martínez, Armando; Bin Anuar, Afiq Aizuddin; Borras, Kerstin; Botta, Valeria; Campbell, Alan; Connor, Patrick; Contreras-Campana, Christian; Costanza, Francesco; Danilov, Vladyslav; De Wit, Adinda; Diez Pardos, Carmen; Domínguez Damiani, Daniela; Eckerlin, Guenter; Eckstein, Doris; Eichhorn, Thomas; Elwood, Adam; Eren, Engin; Gallo, Elisabetta; Garay Garcia, Jasone; Geiser, Achim; Grados Luyando, Juan Manuel; Grohsjean, Alexander; Gunnellini, Paolo; Guthoff, Moritz; Harb, Ali; Hauk, Johannes; Hempel, Maria; Jung, Hannes; Kasemann, Matthias; Keaveney, James; Kleinwort, Claus; Knolle, Joscha; Korol, Ievgen; Krücker, Dirk; Lange, Wolfgang; Lelek, Aleksandra; Lenz, Teresa; Lipka, Katerina; Lohmann, Wolfgang; Mankel, Rainer; Melzer-Pellmann, Isabell-Alissandra; Meyer, Andreas Bernhard; Meyer, Mareike; Missiroli, Marino; Mittag, Gregor; Mnich, Joachim; Mussgiller, Andreas; Pitzl, Daniel; Raspereza, Alexei; Savitskyi, Mykola; Saxena, Pooja; Shevchenko, Rostyslav; Stefaniuk, Nazar; Tholen, Heiner; Van Onsem, Gerrit Patrick; Walsh, Roberval; Wen, Yiwen; Wichmann, Katarzyna; Wissing, Christoph; Zenaiev, Oleksandr; Aggleton, Robin; Bein, Samuel; Blobel, Volker; Centis Vignali, Matteo; Dreyer, Torben; Garutti, Erika; Gonzalez, Daniel; Haller, Johannes; Hinzmann, Andreas; Hoffmann, Malte; Karavdina, Anastasia; Kasieczka, Gregor; Klanner, Robert; Kogler, Roman; Kovalchuk, Nataliia; Kurz, Simon; Kutzner, Viktor; Lange, Johannes; Marconi, Daniele; Multhaup, Jens; Niedziela, Marek; Nowatschin, Dominik; Peiffer, Thomas; Perieanu, Adrian; Reimers, Arne; Scharf, Christian; Schleper, Peter; Schmidt, Alexander; Schumann, Svenja; Schwandt, Joern; Sonneveld, Jory; Stadie, Hartmut; Steinbrück, Georg; Stober, Fred-Markus Helmut; Stöver, Marc; Troendle, Daniel; Usai, Emanuele; Vanhoefer, Annika; Vormwald, Benedikt; Akbiyik, Melike; Barth, Christian; Baselga, Marta; Baur, Sebastian; Butz, Erik; Caspart, René; Chwalek, Thorsten; Colombo, Fabio; De Boer, Wim; Dierlamm, Alexander; Faltermann, Nils; Freund, Benedikt; Friese, Raphael; Giffels, Manuel; Harrendorf, Marco Alexander; Hartmann, Frank; Heindl, Stefan Michael; Husemann, Ulrich; Kassel, Florian; Kudella, Simon; Mildner, Hannes; Mozer, Matthias Ulrich; Müller, Thomas; Plagge, Michael; Quast, Gunter; Rabbertz, Klaus; Schröder, Matthias; Shvetsov, Ivan; Sieber, Georg; Simonis, Hans-Jürgen; Ulrich, Ralf; Wayand, Stefan; Weber, Marc; Weiler, Thomas; Williamson, Shawn; Wöhrmann, Clemens; Wolf, Roger; Anagnostou, Georgios; Daskalakis, Georgios; Geralis, Theodoros; Kyriakis, Aristotelis; Loukas, Demetrios; Topsis-Giotis, Iasonas; Karathanasis, George; Kesisoglou, Stilianos; Panagiotou, Apostolos; Saoulidou, Niki; Tziaferi, Eirini; Kousouris, Konstantinos; Papakrivopoulos, Ioannis; Evangelou, Ioannis; Foudas, Costas; Gianneios, Paraskevas; Katsoulis, Panagiotis; Kokkas, Panagiotis; Mallios, Stavros; Manthos, Nikolaos; Papadopoulos, Ioannis; Paradas, Evangelos; Strologas, John; Triantis, Frixos A; Tsitsonis, Dimitrios; Csanad, Mate; Filipovic, Nicolas; Pasztor, Gabriella; Surányi, Olivér; Veres, Gabor Istvan; Bencze, Gyorgy; Hajdu, Csaba; Horvath, Dezso; Hunyadi, Ádám; Sikler, Ferenc; Veszpremi, Viktor; Vesztergombi, Gyorgy; Vámi, Tamás Álmos; Beni, Noemi; Czellar, Sandor; Karancsi, János; Makovec, Alajos; Molnar, Jozsef; Szillasi, Zoltan; Bartók, Márton; Raics, Peter; Trocsanyi, Zoltan Laszlo; Ujvari, Balazs; Choudhury, Somnath; Komaragiri, Jyothsna Rani; Bahinipati, Seema; Mal, Prolay; Mandal, Koushik; Nayak, Aruna; Sahoo, Deepak Kumar; Swain, Sanjay Kumar; Bansal, Sunil; Beri, Suman Bala; Bhatnagar, Vipin; Chauhan, Sushil; Chawla, Ridhi; Dhingra, Nitish; Gupta, Rajat; Kaur, Anterpreet; Kaur, Manjit; Kaur, Sandeep; Kumar, Ramandeep; Kumari, Priyanka; Lohan, Manisha; Mehta, Ankita; Sharma, Sandeep; Singh, Jasbir; Walia, Genius; Kumar, Ashok; Shah, Aashaq; Bhardwaj, Ashutosh; Choudhary, Brajesh C; Garg, Rocky Bala; Keshri, Sumit; Kumar, Ajay; Malhotra, Shivali; Naimuddin, Md; Ranjan, Kirti; Sharma, Ramkrishna; Bhardwaj, Rishika; Bhattacharya, Rajarshi; Bhattacharya, Satyaki; Bhawandeep, Bhawandeep; Bhowmik, Debabrata; Dey, Sourav; Dutt, Suneel; Dutta, Suchandra; Ghosh, Shamik; Majumdar, Nayana; Mondal, Kuntal; Mukhopadhyay, Supratik; Nandan, Saswati; Purohit, Arnab; Rout, Prasant Kumar; Roy, Ashim; Roy Chowdhury, Suvankar; Sarkar, Subir; Sharan, Manoj; Singh, Bipen; Thakur, Shalini; Behera, Prafulla Kumar; Chudasama, Ruchi; Dutta, Dipanwita; Jha, Vishwajeet; Kumar, Vineet; Mohanty, Ajit Kumar; Netrakanti, Pawan Kumar; Pant, Lalit Mohan; Shukla, Prashant; Topkar, Anita; Aziz, Tariq; Dugad, Shashikant; Mahakud, Bibhuprasad; Mitra, Soureek; Mohanty, Gagan Bihari; Sur, Nairit; Sutar, Bajrang; Banerjee, Sudeshna; Bhattacharya, Soham; Chatterjee, Suman; Das, Pallabi; Guchait, Monoranjan; Jain, Sandhya; Kumar, Sanjeev; Maity, Manas; Majumder, Gobinda; Mazumdar, Kajari; Sahoo, Niladribihari; Sarkar, Tanmay; Wickramage, Nadeesha; Chauhan, Shubhanshu; Dube, Sourabh; Hegde, Vinay; Kapoor, Anshul; Kothekar, Kunal; Pandey, Shubham; Rane, Aditee; Sharma, Seema; Chenarani, Shirin; Eskandari Tadavani, Esmaeel; Etesami, Seyed Mohsen; Khakzad, Mohsen; Mohammadi Najafabadi, Mojtaba; Naseri, Mohsen; Paktinat Mehdiabadi, Saeid; Rezaei Hosseinabadi, Ferdos; Safarzadeh, Batool; Zeinali, Maryam; Felcini, Marta; Grunewald, Martin; Abbrescia, Marcello; Calabria, Cesare; Colaleo, Anna; Creanza, Donato; Cristella, Leonardo; De Filippis, Nicola; De Palma, Mauro; Di Florio, Adriano; Errico, Filippo; Fiore, Luigi; Gelmi, Andrea; Iaselli, Giuseppe; Lezki, Samet; Maggi, Giorgio; Maggi, Marcello; Marangelli, Bartolomeo; Miniello, Giorgia; My, Salvatore; Nuzzo, Salvatore; Pompili, Alexis; Pugliese, Gabriella; Radogna, Raffaella; Ranieri, Antonio; Selvaggi, Giovanna; Sharma, Archana; Silvestris, Lucia; Venditti, Rosamaria; Verwilligen, Piet; Zito, Giuseppe; Abbiendi, Giovanni; Battilana, Carlo; Bonacorsi, Daniele; Borgonovi, Lisa; Braibant-Giacomelli, Sylvie; Brigliadori, Luca; Campanini, Renato; Capiluppi, Paolo; Castro, Andrea; Cavallo, Francesca Romana; Chhibra, Simranjit Singh; Codispoti, Giuseppe; Cuffiani, Marco; Dallavalle, Gaetano-Marco; Fabbri, Fabrizio; Fanfani, Alessandra; Fasanella, Daniele; Giacomelli, Paolo; Grandi, Claudio; Guiducci, Luigi; Marcellini, Stefano; Masetti, Gianni; Montanari, Alessandro; Navarria, Francesco; Perrotta, Andrea; Rossi, Antonio; Rovelli, Tiziano; Siroli, Gian Piero; Tosi, Nicolò; Albergo, Sebastiano; Costa, Salvatore; Di Mattia, Alessandro; Giordano, Ferdinando; Potenza, Renato; Tricomi, Alessia; Tuve, Cristina; Barbagli, Giuseppe; Chatterjee, Kalyanmoy; Ciulli, Vitaliano; Civinini, Carlo; D'Alessandro, Raffaello; Focardi, Ettore; Latino, Giuseppe; Lenzi, Piergiulio; Meschini, Marco; Paoletti, Simone; Russo, Lorenzo; Sguazzoni, Giacomo; Strom, Derek; Viliani, Lorenzo; Benussi, Luigi; Bianco, Stefano; Fabbri, Franco; Piccolo, Davide; Primavera, Federica; Calvelli, Valerio; Ferro, Fabrizio; Ravera, Fabio; Robutti, Enrico; Tosi, Silvano; Benaglia, Andrea; Beschi, Andrea; Brianza, Luca; Brivio, Francesco; Ciriolo, Vincenzo; Dinardo, Mauro Emanuele; Fiorendi, Sara; Gennai, Simone; Ghezzi, Alessio; Govoni, Pietro; Malberti, Martina; Malvezzi, Sandra; Manzoni, Riccardo Andrea; Menasce, Dario; Moroni, Luigi; Paganoni, Marco; Pauwels, Kristof; Pedrini, Daniele; Pigazzini, Simone; Ragazzi, Stefano; Tabarelli de Fatis, Tommaso; Buontempo, Salvatore; Cavallo, Nicola; Di Guida, Salvatore; Fabozzi, Francesco; Fienga, Francesco; Galati, Giuliana; Iorio, Alberto Orso Maria; Khan, Wajid Ali; Lista, Luca; Meola, Sabino; Paolucci, Pierluigi; Sciacca, Crisostomo; Thyssen, Filip; Voevodina, Elena; Azzi, Patrizia; Bacchetta, Nicola; Benato, Lisa; Bisello, Dario; Boletti, Alessio; Carlin, Roberto; Carvalho Antunes De Oliveira, Alexandra; Checchia, Paolo; De Castro Manzano, Pablo; Dorigo, Tommaso; Dosselli, Umberto; Gasparini, Fabrizio; Gasparini, Ugo; Gozzelino, Andrea; Lacaprara, Stefano; Margoni, Martino; Meneguzzo, Anna Teresa; Pozzobon, Nicola; Ronchese, Paolo; Rossin, Roberto; Simonetto, Franco; Tiko, Andres; Torassa, Ezio; Zanetti, Marco; Zotto, Pierluigi; Zumerle, Gianni; Braghieri, Alessandro; Magnani, Alice; Montagna, Paolo; Ratti, Sergio P; Re, Valerio; Ressegotti, Martina; Riccardi, Cristina; Salvini, Paola; Vai, Ilaria; Vitulo, Paolo; Alunni Solestizi, Luisa; Biasini, Maurizio; Bilei, Gian Mario; Cecchi, Claudia; Ciangottini, Diego; Fanò, Livio; Lariccia, Paolo; Leonardi, Roberto; Manoni, Elisa; Mantovani, Giancarlo; Mariani, Valentina; Menichelli, Mauro; Rossi, Alessandro; Santocchia, Attilio; Spiga, Daniele; Androsov, Konstantin; Azzurri, Paolo; Bagliesi, Giuseppe; Bianchini, Lorenzo; Boccali, Tommaso; Borrello, Laura; Castaldi, Rino; Ciocci, Maria Agnese; Dell'Orso, Roberto; Fedi, Giacomo; Giannini, Leonardo; Giassi, Alessandro; Grippo, Maria Teresa; Ligabue, Franco; Lomtadze, Teimuraz; Manca, Elisabetta; Mandorli, Giulio; Messineo, Alberto; Palla, Fabrizio; Rizzi, Andrea; Spagnolo, Paolo; Tenchini, Roberto; Tonelli, Guido; Venturi, Andrea; Verdini, Piero Giorgio; Barone, Luciano; Cavallari, Francesca; Cipriani, Marco; Daci, Nadir; Del Re, Daniele; Di Marco, Emanuele; Diemoz, Marcella; Gelli, Simone; Longo, Egidio; Marzocchi, Badder; Meridiani, Paolo; Organtini, Giovanni; Pandolfi, Francesco; Paramatti, Riccardo; Preiato, Federico; Rahatlou, Shahram; Rovelli, Chiara; Santanastasio, Francesco; Amapane, Nicola; Arcidiacono, Roberta; Argiro, Stefano; Arneodo, Michele; Bartosik, Nazar; Bellan, Riccardo; Biino, Cristina; Cartiglia, Nicolo; Castello, Roberto; Cenna, Francesca; Costa, Marco; Covarelli, Roberto; Degano, Alessandro; Demaria, Natale; Kiani, Bilal; Mariotti, Chiara; Maselli, Silvia; Migliore, Ernesto; Monaco, Vincenzo; Monteil, Ennio; Monteno, Marco; Obertino, Maria Margherita; Pacher, Luca; Pastrone, Nadia; Pelliccioni, Mario; Pinna Angioni, Gian Luca; Romero, Alessandra; Ruspa, Marta; Sacchi, Roberto; Shchelina, Ksenia; Sola, Valentina; Solano, Ada; Staiano, Amedeo; Belforte, Stefano; Casarsa, Massimo; Cossutti, Fabio; Della Ricca, Giuseppe; Zanetti, Anna; Kim, Dong Hee; Kim, Gui Nyun; Kim, Min Suk; Lee, Jeongeun; Lee, Sangeun; Lee, Seh Wook; Moon, Chang-Seong; Oh, Young Do; Sekmen, Sezen; Son, Dong-Chul; Yang, Yu Chul; Kim, Hyunchul; Moon, Dong Ho; Oh, Geonhee; Brochero Cifuentes, Javier Andres; Goh, Junghwan; Kim, Tae Jeong; Cho, Sungwoong; Choi, Suyong; Go, Yeonju; Gyun, Dooyeon; Ha, Seungkyu; Hong, Byung-Sik; Jo, Youngkwon; Kim, Yongsun; Lee, Kisoo; Lee, Kyong Sei; Lee, Songkyo; Lim, Jaehoon; Park, Sung Keun; Roh, Youn; Almond, John; Kim, Junho; Kim, Jae Sung; Lee, Haneol; Lee, Kyeongpil; Nam, Kyungwook; Oh, Sung Bin; Radburn-Smith, Benjamin Charles; Seo, Seon-hee; Yang, Unki; Yoo, Hwi Dong; Yu, Geum Bong; Kim, Hyunyong; Kim, Ji Hyun; Lee, Jason Sang Hun; Park, Inkyu; Choi, Young-Il; Hwang, Chanwook; Lee, Jongseok; Yu, Intae; Dudenas, Vytautas; Juodagalvis, Andrius; Vaitkus, Juozas; Ahmed, Ijaz; Ibrahim, Zainol Abidin; Md Ali, Mohd Adli Bin; Mohamad Idris, Faridah; Wan Abdullah, Wan Ahmad Tajuddin; Yusli, Mohd Nizam; Zolkapli, Zukhaimira; Reyes-Almanza, Rogelio; Ramirez-Sanchez, Gabriel; Duran-Osuna, Cecilia; Castilla-Valdez, Heriberto; De La Cruz-Burelo, Eduard; Heredia-De La Cruz, Ivan; Rabadán-Trejo, Raúl Iraq; Lopez-Fernandez, Ricardo; Mejia Guisao, Jhovanny; Sánchez Hernández, Alberto; Carrillo Moreno, Salvador; Oropeza Barrera, Cristina; Vazquez Valencia, Fabiola; Eysermans, Jan; Pedraza, Isabel; Salazar Ibarguen, Humberto Antonio; Uribe Estrada, Cecilia; Morelos Pineda, Antonio; Krofcheck, David; Bheesette, Srinidhi; Butler, Philip H; Ahmad, Ashfaq; Ahmad, Muhammad; Hassan, Qamar; Hoorani, Hafeez R; Saddique, Asif; Shah, Mehar Ali; Shoaib, Muhammad; Waqas, Muhammad; Bialkowska, Helena; Bluj, Michal; Boimska, Bozena; Frueboes, Tomasz; Górski, Maciej; Kazana, Malgorzata; Nawrocki, Krzysztof; Szleper, Michal; Traczyk, Piotr; Zalewski, Piotr; Bunkowski, Karol; Byszuk, Adrian; Doroba, Krzysztof; Kalinowski, Artur; Konecki, Marcin; Krolikowski, Jan; Misiura, Maciej; Olszewski, Michal; Pyskir, Andrzej; Walczak, Marek; Bargassa, Pedrame; Beirão Da Cruz E Silva, Cristóvão; Di Francesco, Agostino; Faccioli, Pietro; Galinhas, Bruno; Gallinaro, Michele; Hollar, Jonathan; Leonardo, Nuno; Lloret Iglesias, Lara; Nemallapudi, Mythra Varun; Seixas, Joao; Strong, Giles; Toldaiev, Oleksii; Vadruccio, Daniele; Varela, Joao; Afanasiev, Serguei; Bunin, Pavel; Gavrilenko, Mikhail; Golutvin, Igor; Gorbunov, Ilya; Kamenev, Alexey; Karjavin, Vladimir; Lanev, Alexander; Malakhov, Alexander; Matveev, Viktor; Moisenz, Petr; Palichik, Vladimir; Perelygin, Victor; Shmatov, Sergey; Shulha, Siarhei; Skatchkov, Nikolai; Smirnov, Vitaly; Voytishin, Nikolay; Zarubin, Anatoli; Ivanov, Yury; Kim, Victor; Kuznetsova, Ekaterina; Levchenko, Petr; Murzin, Victor; Oreshkin, Vadim; Smirnov, Igor; Sosnov, Dmitry; Sulimov, Valentin; Uvarov, Lev; Vavilov, Sergey; Vorobyev, Alexey; Andreev, Yuri; Dermenev, Alexander; Gninenko, Sergei; Golubev, Nikolai; Karneyeu, Anton; Kirsanov, Mikhail; Krasnikov, Nikolai; Pashenkov, Anatoli; Tlisov, Danila; Toropin, Alexander; Epshteyn, Vladimir; Gavrilov, Vladimir; Lychkovskaya, Natalia; Popov, Vladimir; Pozdnyakov, Ivan; Safronov, Grigory; Spiridonov, Alexander; Stepennov, Anton; Stolin, Viatcheslav; Toms, Maria; Vlasov, Evgueni; Zhokin, Alexander; Aushev, Tagir; Bylinkin, Alexander; Chadeeva, Marina; Parygin, Pavel; Philippov, Dmitry; Polikarpov, Sergey; Popova, Elena; Rusinov, Vladimir; Andreev, Vladimir; Azarkin, Maksim; Dremin, Igor; Kirakosyan, Martin; Rusakov, Sergey V; Terkulov, Adel; Baskakov, Alexey; Belyaev, Andrey; Boos, Edouard; Bunichev, Viacheslav; Dubinin, Mikhail; Dudko, Lev; Ershov, Alexander; Gribushin, Andrey; Klyukhin, Vyacheslav; Kodolova, Olga; Lokhtin, Igor; Miagkov, Igor; Obraztsov, Stepan; Perfilov, Maxim; Savrin, Viktor; Blinov, Vladimir; Shtol, Dmitry; Skovpen, Yuri; Azhgirey, Igor; Bayshev, Igor; Bitioukov, Sergei; Elumakhov, Dmitry; Godizov, Anton; Kachanov, Vassili; Kalinin, Alexey; Konstantinov, Dmitri; Mandrik, Petr; Petrov, Vladimir; Ryutin, Roman; Sobol, Andrei; Troshin, Sergey; Tyurin, Nikolay; Uzunian, Andrey; Volkov, Alexey; Babaev, Anton; Adzic, Petar; Cirkovic, Predrag; Devetak, Damir; Dordevic, Milos; Milosevic, Jovan; Alcaraz Maestre, Juan; Bachiller, Irene; Barrio Luna, Mar; Cerrada, Marcos; Colino, Nicanor; De La Cruz, Begona; Delgado Peris, Antonio; Fernandez Bedoya, Cristina; Fernández Ramos, Juan Pablo; Flix, Jose; Fouz, Maria Cruz; Gonzalez Lopez, Oscar; Goy Lopez, Silvia; Hernandez, Jose M; Josa, Maria Isabel; Moran, Dermot; Pérez-Calero Yzquierdo, Antonio María; Puerta Pelayo, Jesus; Redondo, Ignacio; Romero, Luciano; Senghi Soares, Mara; Triossi, Andrea; Álvarez Fernández, Adrian; Albajar, Carmen; de Trocóniz, Jorge F; Cuevas, Javier; Erice, Carlos; Fernandez Menendez, Javier; Folgueras, Santiago; Gonzalez Caballero, Isidro; González Fernández, Juan Rodrigo; Palencia Cortezon, Enrique; Sanchez Cruz, Sergio; Vischia, Pietro; Vizan Garcia, Jesus Manuel; Cabrillo, Iban Jose; Calderon, Alicia; Chazin Quero, Barbara; Duarte Campderros, Jordi; Fernandez, Marcos; Fernández Manteca, Pedro José; Garcia-Ferrero, Juan; García Alonso, Andrea; Gomez, Gervasio; Lopez Virto, Amparo; Marco, Jesus; Martinez Rivero, Celso; Martinez Ruiz del Arbol, Pablo; Matorras, Francisco; Piedra Gomez, Jonatan; Prieels, Cédric; Rodrigo, Teresa; Ruiz-Jimeno, Alberto; Scodellaro, Luca; Trevisani, Nicolò; Vila, Ivan; Vilar Cortabitarte, Rocio; Abbaneo, Duccio; Akgun, Bora; Auffray, Etiennette; Baillon, Paul; Ball, Austin; Barney, David; Bendavid, Joshua; Bianco, Michele; Bocci, Andrea; Botta, Cristina; Camporesi, Tiziano; Cepeda, Maria; Cerminara, Gianluca; Chapon, Emilien; Chen, Yi; D'Enterria, David; Dabrowski, Anne; Daponte, Vincenzo; David Tinoco Mendes, Andre; De Gruttola, Michele; De Roeck, Albert; Deelen, Nikkie; Dobson, Marc; Du Pree, Tristan; Dünser, Marc; Dupont, Niels; Elliott-Peisert, Anna; Everaerts, Pieter; Fallavollita, Francesco; Franzoni, Giovanni; Fulcher, Jonathan; Funk, Wolfgang; Gigi, Dominique; Gilbert, Andrew; Gill, Karl; Glege, Frank; Gulhan, Doga; Hegeman, Jeroen; Innocente, Vincenzo; Jafari, Abideh; Janot, Patrick; Karacheban, Olena; Kieseler, Jan; Knünz, Valentin; Kornmayer, Andreas; Krammer, Manfred; Lange, Clemens; Lecoq, Paul; Lourenco, Carlos; Lucchini, Marco Toliman; Malgeri, Luca; Mannelli, Marcello; Martelli, Arabella; Meijers, Frans; Merlin, Jeremie Alexandre; Mersi, Stefano; Meschi, Emilio; Milenovic, Predrag; Moortgat, Filip; Mulders, Martijn; Neugebauer, Hannes; Ngadiuba, Jennifer; Orfanelli, Styliani; Orsini, Luciano; Pantaleo, Felice; Pape, Luc; Perez, Emmanuel; Peruzzi, Marco; Petrilli, Achille; Petrucciani, Giovanni; Pfeiffer, Andreas; Pierini, Maurizio; Pitters, Florian Michael; Rabady, Dinyar; Racz, Attila; Reis, Thomas; Rolandi, Gigi; Rovere, Marco; Sakulin, Hannes; Schäfer, Christoph; Schwick, Christoph; Seidel, Markus; Selvaggi, Michele; Sharma, Archana; Silva, Pedro; Sphicas, Paraskevas; Stakia, Anna; Steggemann, Jan; Stoye, Markus; Tosi, Mia; Treille, Daniel; Tsirou, Andromachi; Veckalns, Viesturs; Verweij, Marta; Zeuner, Wolfram Dietrich; Bertl, Willi; Caminada, Lea; Deiters, Konrad; Erdmann, Wolfram; Horisberger, Roland; Ingram, Quentin; Kaestli, Hans-Christian; Kotlinski, Danek; Langenegger, Urs; Rohe, Tilman; Wiederkehr, Stephan Albert; Backhaus, Malte; Bäni, Lukas; Berger, Pirmin; Casal, Bruno; Chernyavskaya, Nadezda; Dissertori, Günther; Dittmar, Michael; Donegà, Mauro; Dorfer, Christian; Grab, Christoph; Heidegger, Constantin; Hits, Dmitry; Hoss, Jan; Klijnsma, Thomas; Lustermann, Werner; Marionneau, Matthieu; Meinhard, Maren Tabea; Meister, Daniel; Micheli, Francesco; Musella, Pasquale; Nessi-Tedaldi, Francesca; Pata, Joosep; Pauss, Felicitas; Perrin, Gaël; Perrozzi, Luca; Quittnat, Milena; Reichmann, Michael; Ruini, Daniele; Sanz Becerra, Diego Alejandro; Schönenberger, Myriam; Shchutska, Lesya; Tavolaro, Vittorio Raoul; Theofilatos, Konstantinos; Vesterbacka Olsson, Minna Leonora; Wallny, Rainer; Zhu, De Hua; Aarrestad, Thea Klaeboe; Amsler, Claude; Brzhechko, Danyyl; Canelli, Maria Florencia; De Cosa, Annapaola; Del Burgo, Riccardo; Donato, Silvio; Galloni, Camilla; Hreus, Tomas; Kilminster, Benjamin; Neutelings, Izaak; Pinna, Deborah; Rauco, Giorgia; Robmann, Peter; Salerno, Daniel; Schweiger, Korbinian; Seitz, Claudia; Takahashi, Yuta; Zucchetta, Alberto; Candelise, Vieri; Chang, Yu-Hsiang; Cheng, Kai-yu; Doan, Thi Hien; Jain, Shilpi; Khurana, Raman; Kuo, Chia-Ming; Lin, Willis; Pozdnyakov, Andrey; Yu, Shin-Shan; Kumar, Arun; Chang, Paoti; Chao, Yuan; Chen, Kai-Feng; Chen, Po-Hsun; Fiori, Francesco; Hou, George Wei-Shu; Hsiung, Yee; Liu, Yueh-Feng; Lu, Rong-Shyang; Paganis, Efstathios; Psallidas, Andreas; Steen, Arnaud; Tsai, Jui-fa; Asavapibhop, Burin; Kovitanggoon, Kittikul; Singh, Gurpreet; Srimanobhas, Norraphat; Bakirci, Mustafa Numan; Bat, Ayse; Boran, Fatma; Damarseckin, Serdal; Demiroglu, Zuhal Seyma; Dozen, Candan; Eskut, Eda; Girgis, Semiray; Gokbulut, Gul; Guler, Yalcin; Hos, Ilknur; Kangal, Evrim Ersin; Kara, Ozgun; Kiminsu, Ugur; Oglakci, Mehmet; Onengut, Gulsen; Ozdemir, Kadri; Ozturk, Sertac; Polatoz, Ayse; Sunar Cerci, Deniz; Tok, Ufuk Guney; Turkcapar, Semra; Zorbakir, Ibrahim Soner; Zorbilmez, Caglar; Karapinar, Guler; Ocalan, Kadir; Yalvac, Metin; Zeyrek, Mehmet; Atakisi, Ismail Okan; Gülmez, Erhan; Kaya, Mithat; Kaya, Ozlem; Tekten, Sevgi; Yetkin, Elif Asli; Agaras, Merve Nazlim; Atay, Serhat; Cakir, Altan; Cankocak, Kerem; Komurcu, Yildiray; Grynyov, Boris; Levchuk, Leonid; Ball, Fionn; Beck, Lana; Brooke, James John; Burns, Douglas; Clement, Emyr; Cussans, David; Davignon, Olivier; Flacher, Henning; Goldstein, Joel; Heath, Greg P; Heath, Helen F; Kreczko, Lukasz; Newbold, Dave M; Paramesvaran, Sudarshan; Sakuma, Tai; Seif El Nasr-storey, Sarah; Smith, Dominic; Smith, Vincent J; Bell, Ken W; Belyaev, Alexander; Brew, Christopher; Brown, Robert M; Cieri, Davide; Cockerill, David JA; Coughlan, John A; Harder, Kristian; Harper, Sam; Linacre, Jacob; Olaiya, Emmanuel; Petyt, David; Shepherd-Themistocleous, Claire; Thea, Alessandro; Tomalin, Ian R; Williams, Thomas; Womersley, William John; Auzinger, Georg; Bainbridge, Robert; Bloch, Philippe; Borg, Johan; Breeze, Shane; Buchmuller, Oliver; Bundock, Aaron; Casasso, Stefano; Colling, David; Corpe, Louie; Dauncey, Paul; Davies, Gavin; Della Negra, Michel; Di Maria, Riccardo; Haddad, Yacine; Hall, Geoffrey; Iles, Gregory; James, Thomas; Komm, Matthias; Lane, Rebecca; Laner, Christian; Lyons, Louis; Magnan, Anne-Marie; Malik, Sarah; Mastrolorenzo, Luca; Matsushita, Takashi; Nash, Jordan; Nikitenko, Alexander; Palladino, Vito; Pesaresi, Mark; Richards, Alexander; Rose, Andrew; Scott, Edward; Seez, Christopher; Shtipliyski, Antoni; 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Burns, Dustin; Calderon De La Barca Sanchez, Manuel; Chertok, Maxwell; Conway, John; Conway, Rylan; Cox, Peter Timothy; Erbacher, Robin; Flores, Chad; Funk, Garrett; Ko, Winston; Lander, Richard; Mclean, Christine; Mulhearn, Michael; Pellett, Dave; Pilot, Justin; Shalhout, Shalhout; Shi, Mengyao; Smith, John; Stolp, Dustin; Taylor, Devin; Tos, Kyle; Tripathi, Mani; Wang, Zhangqier; Zhang, Fengwangdong; Bachtis, Michail; Bravo, Cameron; Cousins, Robert; Dasgupta, Abhigyan; Florent, Alice; Hauser, Jay; Ignatenko, Mikhail; Mccoll, Nickolas; Regnard, Simon; Saltzberg, David; Schnaible, Christian; Valuev, Vyacheslav; Bouvier, Elvire; Burt, Kira; Clare, Robert; Ellison, John Anthony; Gary, J William; Ghiasi Shirazi, Seyyed Mohammad Amin; Hanson, Gail; Karapostoli, Georgia; Kennedy, Elizabeth; Lacroix, Florent; Long, Owen Rosser; Olmedo Negrete, Manuel; Paneva, Mirena Ivova; Si, Weinan; Wang, Long; Wei, Hua; Wimpenny, Stephen; Yates, Brent; Branson, James G; Cittolin, Sergio; Derdzinski, Mark; 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Brinkerhoff, Andrew; Carnes, Andrew; Carver, Matthew; Curry, David; Field, Richard D; Furic, Ivan-Kresimir; Gleyzer, Sergei V; Joshi, Bhargav Madhusudan; Konigsberg, Jacobo; Korytov, Andrey; Kotov, Khristian; Ma, Peisen; Matchev, Konstantin; Mei, Hualin; Mitselmakher, Guenakh; Shi, Kun; Sperka, David; Terentyev, Nikolay; Thomas, Laurent; Wang, Jian; Wang, Sean-Jiun; Yelton, John; Joshi, Yagya Raj; Linn, Stephan; Markowitz, Pete; Rodriguez, Jorge Luis; Ackert, Andrew; Adams, Todd; Askew, Andrew; Hagopian, Sharon; Hagopian, Vasken; Johnson, Kurtis F; Kolberg, Ted; Martinez, German; Perry, Thomas; Prosper, Harrison; Saha, Anirban; Santra, Arka; Sharma, Varun; Yohay, Rachel; Baarmand, Marc M; Bhopatkar, Vallary; Colafranceschi, Stefano; Hohlmann, Marcus; Noonan, Daniel; Roy, Titas; Yumiceva, Francisco; Adams, Mark Raymond; Apanasevich, Leonard; Berry, Douglas; Betts, Russell Richard; Cavanaugh, Richard; Chen, Xuan; Dittmer, Susan; Evdokimov, Olga; Gerber, Cecilia Elena; Hangal, Dhanush Anil; Hofman, David Jonathan; Jung, Kurt; Kamin, Jason; Sandoval Gonzalez, Irving Daniel; Tonjes, Marguerite; Varelas, Nikos; Wang, Hui; Wu, Zhenbin; Zhang, Jingyu; Bilki, Burak; Clarida, Warren; Dilsiz, Kamuran; Durgut, Süleyman; Gandrajula, Reddy Pratap; Haytmyradov, Maksat; Khristenko, Viktor; Merlo, Jean-Pierre; Mermerkaya, Hamit; Mestvirishvili, Alexi; Moeller, Anthony; Nachtman, Jane; Ogul, Hasan; Onel, Yasar; Ozok, Ferhat; Penzo, Aldo; Snyder, Christina; Tiras, Emrah; Wetzel, James; Yi, Kai; Blumenfeld, Barry; Cocoros, Alice; Eminizer, Nicholas; Fehling, David; Feng, Lei; Gritsan, Andrei; Hung, Wai Ting; Maksimovic, Petar; Roskes, Jeffrey; Sarica, Ulascan; Swartz, Morris; Xiao, Meng; You, Can; Al-bataineh, Ayman; Baringer, Philip; Bean, Alice; Boren, Samuel; Bowen, James; Castle, James; Khalil, Sadia; Kropivnitskaya, Anna; Majumder, Devdatta; Mcbrayer, William; Murray, Michael; Rogan, Christopher; Royon, Christophe; Sanders, Stephen; Schmitz, Erich; Tapia Takaki, Daniel; Wang, Quan; Ivanov, Andrew; Kaadze, Ketino; Maravin, Yurii; Modak, Atanu; Mohammadi, Abdollah; Saini, Lovedeep Kaur; Skhirtladze, Nikoloz; Rebassoo, Finn; Wright, Douglas; Baden, Drew; Baron, Owen; Belloni, Alberto; Eno, Sarah Catherine; Feng, Yongbin; Ferraioli, Charles; Hadley, Nicholas John; Jabeen, Shabnam; Jeng, Geng-Yuan; Kellogg, Richard G; Kunkle, Joshua; Mignerey, Alice; Ricci-Tam, Francesca; Shin, Young Ho; Skuja, Andris; Tonwar, Suresh C; Abercrombie, Daniel; Allen, Brandon; Azzolini, Virginia; Barbieri, Richard; Baty, Austin; Bauer, Gerry; Bi, Ran; Brandt, Stephanie; Busza, Wit; Cali, Ivan Amos; D'Alfonso, Mariarosaria; Demiragli, Zeynep; Gomez Ceballos, Guillelmo; Goncharov, Maxim; Harris, Philip; Hsu, Dylan; Hu, Miao; Iiyama, Yutaro; Innocenti, Gian Michele; Klute, Markus; Kovalskyi, Dmytro; Lee, Yen-Jie; Levin, Andrew; Luckey, Paul David; Maier, Benedikt; Marini, Andrea Carlo; Mcginn, Christopher; Mironov, Camelia; Narayanan, Siddharth; Niu, Xinmei; Paus, Christoph; Roland, Christof; Roland, Gunther; Stephans, George; Sumorok, Konstanty; Tatar, Kaya; Velicanu, Dragos; Wang, Jing; Wang, Ta-Wei; Wyslouch, Bolek; Zhaozhong, Shi; Benvenuti, Alberto; Chatterjee, Rajdeep Mohan; Evans, Andrew; Hansen, Peter; Kalafut, Sean; Kubota, Yuichi; Lesko, Zachary; Mans, Jeremy; Nourbakhsh, Shervin; Ruckstuhl, Nicole; Rusack, Roger; Turkewitz, Jared; Wadud, Mohammad Abrar; Acosta, John Gabriel; Oliveros, Sandra; Avdeeva, Ekaterina; Bloom, Kenneth; Claes, Daniel R; Fangmeier, Caleb; Golf, Frank; Gonzalez Suarez, Rebeca; Kamalieddin, Rami; Kravchenko, Ilya; Monroy, Jose; Siado, Joaquin Emilo; Snow, Gregory R; Stieger, Benjamin; Godshalk, Andrew; Harrington, Charles; Iashvili, Ia; Nguyen, Duong; Parker, Ashley; Rappoccio, Salvatore; Roozbahani, Bahareh; Alverson, George; Barberis, Emanuela; Freer, Chad; Hortiangtham, Apichart; Massironi, Andrea; Morse, David Michael; Orimoto, Toyoko; Teixeira De Lima, Rafael; Wamorkar, Tanvi; Wang, Bingran; Wisecarver, Andrew; Wood, Darien; Bhattacharya, Saptaparna; Charaf, Otman; 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Greene, Senta; Gurrola, Alfredo; Janjam, Ravi; Johns, Willard; Maguire, Charles; Melo, Andrew; Ni, Hong; Padeken, Klaas; Ruiz Alvarez, José David; Sheldon, Paul; Tuo, Shengquan; Velkovska, Julia; Xu, Qiao; Arenton, Michael Wayne; Barria, Patrizia; Cox, Bradley; Hirosky, Robert; Joyce, Matthew; Ledovskoy, Alexander; Li, Hengne; Neu, Christopher; Sinthuprasith, Tutanon; Wang, Yanchu; Wolfe, Evan; Xia, Fan; Harr, Robert; Karchin, Paul Edmund; Poudyal, Nabin; Sturdy, Jared; Thapa, Prakash; Zaleski, Shawn; Brodski, Michael; Buchanan, James; Caillol, Cécile; Carlsmith, Duncan; Dasu, Sridhara; Dodd, Laura; Duric, Senka; Gomber, Bhawna; Grothe, Monika; Herndon, Matthew; Hervé, Alain; Hussain, Usama; Klabbers, Pamela; Lanaro, Armando; Levine, Aaron; Long, Kenneth; Loveless, Richard; Rekovic, Vladimir; Ruggles, Tyler; Savin, Alexander; Smith, Nicholas; Smith, Wesley H; Woods, Nathaniel

2018-01-01

A search for a heavy right-handed W boson ($ \\mathrm{ W_R } $) decaying to a heavy right-handed neutrino and a charged lepton in events with two same-flavor leptons (e or $ \\mu $) and two jets, is presented. The analysis is based on proton-proton collision data, collected by the CMS Collaboration at the LHC in 2016 and corresponding to an integrated luminosity of 35.9 fb$^{-1}$. No significant excess above the standard model expectation is seen in the invariant mass distribution of the dilepton plus dijet system. Assuming that couplings are identical to those of the standard model, and that only one heavy neutrino flavor ${\\mathrm {N_R}}$ contributes significantly to the $ \\mathrm{ W_R } $ decay width, the region in the two-dimensional ($ {m_{ \\mathrm{ W_R } }} $, $ {m_{{\\mathrm {N_R}} }} $) mass plane excluded at 95% confidence level extends to approximately ${m_{ \\mathrm{ W_R } }} = $ 4.4 TeV and covers a large range of right-handed neutrino masses below the $ \\mathrm{ W_R } $ boson mass. This analysis prov...

In Silico Analysis of the Association Relationship between Neuroprotection and Flavors of Traditional Chinese Medicine Based on the mGluRs

Science.gov (United States)

Qiao, Liansheng; Chen, Yankun; Zhao, Bowen; Gu, Yu; Huo, Xiaoqian; Zhang, Yanling; Li, Gongyu

2018-01-01

The metabotropic glutamate receptors (mGluRs) are known as both synaptic receptors and taste receptors. This feature is highly similar to the Property and Flavor theory of Traditional Chinese medicine (TCM), which has the pharmacological effect and flavor. In this study, six ligand based pharmacophore (LBP) models, seven homology modeling models, and fourteen molecular docking models of mGluRs were built based on orthosteric and allosteric sites to screening potential compounds from Traditional Chinese Medicine Database (TCMD). Based on the Pharmacopoeia of the People’s Republic of China, TCMs of compounds and their flavors were traced and listed. According to the tracing result, we found that the TCMs of the compounds which bound to orthosteric sites of mGluRs are highly correlated to a sweet flavor, while the allosteric site corresponds to a bitter flavor. Meanwhile, the pharmacological effects of TCMs with highly frequent flavors were further analyzed. We found that those TCMs play a neuroprotective role through the efficiencies of detumescence, promoting blood circulation, analgesic effect, and so on. This study provides a guide for developing new neuroprotective drugs from TCMs which target mGluRs. Moreover, it is the first study to present a novel approach to discuss the association relationship between flavor and the neuroprotective mechanism of TCM based on mGluRs. PMID:29320397

Rare decays of the Z and the standard model, 4th generation, and beyond

Energy Technology Data Exchange (ETDEWEB)

Weiler, T.J.

1989-01-01

Several issues in rare decays of the Z are addressed. The rate for flavor-changing Z decay grows as the fourth power of the fermion masses internal to the quantum loop, and so offers a window to the existence of ultraheavy (m > M{sub W}) fermions. In the standard model, with three generations, BR(Z {yields} bs) < 10{sup -7} and BR(Z{yields}tc)<10{sup -13}. With four generations, BR(Z {yields} bb{sub 4}) may be as large as 10{sup -5} if m{sub b4} < M{sub Z}; and similarly for BR(Z {yields} N{sub 4}v), where N{sub 4} is the possibly heavy fourth generation neutrino. In supersymmetric and other two Higgs doublet models, BR(Z {yields} tc) may be as large as 5 {times} 10{sup -6} in the three generation scheme. With minimal supersymmetry, the reaction Z {yields} H{gamma} is guaranteed to go, with a parameter-dependent branching ratio of 10{sup -6 {plus minus} 3}. With mirror fermions or exotic E{sub 6} fermions, the branching ratios for Z {yields} ct (70 GeV), Z {yields} {mu}{tau}, and Z {yields} bb{sub 4} (70 GeV) are typically 10{sup -4}, 10{sup -4}, and 10{sup -3} respectively, clearly measurable at LEP. Depending on unknown quark masses, the Z may mix with vector (b{sub 4}{bar b}{sub 4}) and the W may mix with vector (t{bar b}) or (t{bar s}). CP violating asymmetries in flavor-changing Z decay are immeasurably small in the standard model, but may be large in supersymmetric and other nonstandard models. 28 refs.

arXiv Lepton flavor universality violation without new sources of quark flavor violation

CERN Document Server

Kamenik, Jernej F.; Zupan, Jure

2018-02-03

We show that new physics models without new flavor violating interactions can explain the recent anomalies in the b→sℓ+ℓ- transitions. The b→sℓ+ℓ- arises from a Z′ penguin which automatically predicts the V-A structure for the quark currents in the effective operators. This framework can either be realized in a renormalizable U(1)′ setup or be due to new strongly interacting dynamics. The dimuon resonance searches at the LHC are becoming sensitive to this scenario since the Z′ is relatively light, and could well be discovered in future searches by ATLAS and CMS.

Heavy flavored jet modification in CMS

CERN Document Server

AUTHOR|(CDS)2084335

2016-01-01

The energy loss of jets in heavy-ion collisions is expected to depend on the flavor of the fragmenting parton. Thus, measurements of jet quenching as a function of flavor place powerful constraints on the thermodynamical and transport properties of the hot and dense medium. Measurements of the nuclear modification factors of the heavy-flavor-tagged jets (from charm and bottom quarks) in both PbPb and pPb collisions can quantify such energy loss effects. Specifically, pPb measurements provide crucial insights into the behavior of the cold nuclear matter effect, which is required to fully understand the hot and dense medium effects on jets in PbPb collisions. In this talk, we present the heavy flavor jet spectra and measurements of the nuclear modification factors in both PbPb and pPb as a function of transverse momentum and pseudorapidity, using the high statistics pp, pPb and PbPb data taken in 2011 and 2013. Finally, we also will present a proposal for c-jet tagging methodology to be used for the upcoming hi...

Odd-flavor Simulations by the Hybrid Monte Carlo

CERN Document Server

Takaishi, Tetsuya; Takaishi, Tetsuya; De Forcrand, Philippe

2001-01-01

The standard hybrid Monte Carlo algorithm is known to simulate even flavors QCD only. Simulations of odd flavors QCD, however, can be also performed in the framework of the hybrid Monte Carlo algorithm where the inverse of the fermion matrix is approximated by a polynomial. In this exploratory study we perform three flavors QCD simulations. We make a comparison of the hybrid Monte Carlo algorithm and the R-algorithm which also simulates odd flavors systems but has step-size errors. We find that results from our hybrid Monte Carlo algorithm are in agreement with those from the R-algorithm obtained at very small step-size.

Flavor Tagging at Tevatron incl. calibration and control

Energy Technology Data Exchange (ETDEWEB)

Moulik, T.; /Kansas U.

2007-01-01

This report summarizes the flavor tagging techniques developed at the CDF and D0 experiments. Flavor tagging involves identification of the B meson flavor at production, whether its constituent is a quark or an anti-quark. It is crucial for measuring the oscillation frequency of neutral B mesons, both in the B{sup 0} and B{sub S} system. The two experiments have developed their unique approaches to flavor tagging, using neural networks, and likelihood methods to disentangle tracks from b decays from other tracks. This report discusses these techniques and the measurement of B{sup 0} mixing, as a means to calibrate the taggers.

Searches for Light- and Heavy-flavor Three-jet Resonances in proton-proton Collisions with the CMS Detector at $\\sqrt{s}$ = 8 TeV

Energy Technology Data Exchange (ETDEWEB)

Seitz, Claudia [Rutgers Univ., New Brunswick, NJ (United States)

2014-01-01

A search for three-jet hadronic resonance production in proton-proton collisions at 8 TeV center-of-mass energy has been conducted by the CMS Collaboration at the LHC. The data set corresponds to an integrated luminosity of 19.4 fb^-1. The search method is modelindependent. Events are selected that contain a large number of jets with high transverse momentum. An ensemble of jets is used to extract a new possible signal from copious QCD background. Event selection is optimized using a benchmark model where supersymmetric gluinos are pair-produced and each of the gluinos decays exclusively into three jets. Two scenarios of this decay are considered denoted by the RPV couplings λ'' ₁₁₂ and λ'' ₁₁₃ or λ'' ₂₂₃. The first coupling allows for gluinos to decay into only light-flavor jets, while the latter two allow decays into one heavy-flavor and two light-flavor jets. No significant deviation is found between the selected events and the expected standard model multijet and t$\\bar{t}$ background. For gluinos decaying through 00 112, masses below 650 GeV are excluded at the 95% confidence level. The search including heavy-flavor jets in the final state with the couplings λ'' ₁₁₃ or λ'' ₂₂₃ is the first of its kind. Gluinos decaying into one heavy-flavor and two light-flavor jets are excluded for masses between 200 and 835 GeV.

The breaking of flavor democracy in the quark sector

Science.gov (United States)

Fritzsch, Harald; Xing, Zhi-Zhong; Zhang, Di

2017-09-01

The democracy of quark flavors is a well-motivated flavor symmetry, but it must be properly broken in order to explain the observed quark mass spectrum and flavor mixing pattern. We reconstruct the texture of flavor democracy breaking and evaluate its strength in a novel way, by assuming a parallelism between the Q=+2/3 and Q=-1/3 quark sectors and using a nontrivial parametrization of the flavor mixing matrix. Some phenomenological implications of such democratic quark mass matrices, including their variations in the hierarchy basis and their evolution from the electroweak scale to a super-high energy scale, are also discussed. Supported by National Natural Science Foundation of China (11375207) and National Basic Research Program of China (2013CB834300)

Growth behavior of off-flavor-forming microorganisms in apple juice.

Science.gov (United States)

Siegmund, Barbara; Pöllinger-Zierler, Barbara

2007-08-08

Alicyclobacillus acidoterrestris and Streptomyces griseus griseus are two bacteria species that are frequently found in apple juice as spoilage bacteria. They both show thermoacidophilic behavior, adapting to the low pH of the juices and being able to survive high temperatures. They are able to regerminate in the shelf-stable product and spoil the juice by the formation of off-flavor compounds (i.e., guaiacol and 2,6-dibromophenol as metabolites of A. acidoterrestris and 2-isopropyl-3-methoxypyrazine, 2-methylisoborneol, 2-isobutyl-3-methoxypyrazine, and geosmin as important metabolites of S. griseus). In this study the growth behavior of the strains and the impact on apple juice were investigated under different conditions (i.e., temperature, oxygen supply, and mutual influence of the strains). The off-flavor formation was monitored by GC-MS after headspace SPME and subsequent calculation of the odor activity values. The results showed that S. griseus grows and consequently spoils the product even at 4 degrees C, whereas A. acidoterrestris needs at least room temperature to show significant growth. Limited oxygen supply did not significantly reduce off-flavor formation for any of the strains. The simultaneous presence of the strains in the juice reduced the growth of both species; nevertheless, off-flavor was detected.

Chemical and physical characteristics of a soybean beverage with improved flavor by addition of ethylenediaminetetraacetic acid

Directory of Open Access Journals (Sweden)

Guzmán, Carlos A.

2000-10-01

Full Text Available A new method to obtain a soybean (SB with improved flavor characteristics was developed by adding ethylenediaminetetraacetic acid (EDTA. The SB was evaluated for pH, viscosity and density, as well as for protein, oil and ash contents, fatty acid composition and lipoxygenase activity. A water/bean ratio of 4.5:1 was selected because it provided the best protein (4.22 g 100 ml-1 and total solids (8.80 g 100 ml-1 contents. Sensory ratings for flavor and aroma intensities were also determined and compared with those of a commercial soymilk and a soybean beverage without EDTA. Samples from SB had the lowest ratings for green/beany and rancid flavors. The results indicated that the addition of EDTA may reduce off-flavors in soybean products.Se ha desarrollado un nuevo método para obtener un alimento líquido de soja (ALS con mejores cualidades organolépticas mediante adición de ácido etilendiaminotetraacético (EDTA. En el producto obtenido se evaluaron el pH, la viscosidad y la densidad, así como también los contenidos de proteínas, grasas y cenizas, la composición en ácidos grasos y la actividad de lipoxigenasa. Se seleccionó una relación agua/haba de soja equivalente a 4.5:1 puesto que la misma produjo los más altos contenidos de proteínas (4.22 g 100 ml-1 y sólidos totales (8.80 g 100 ml-1. Se realizó una evaluación sensorial, mediante pruebas de aceptabilidad, del aroma y sabor del ALS y se compararon con los de una «leche de soja» comercial y un alimento líquido de soja sin agregado de EDTA. Las muestras de ALS presentaron las evaluaciones más bajas para sabores rancio y «afrijolado». Los resultados obtenidos indicaron que la adición de EDTA puede reducir sabores desagradables en productos de soja.

27 CFR 19.372 - Receipt of spirits, wines and alcoholic flavoring materials for processing.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Receipt of spirits, wines... Spirits, Wines and Alcoholic Flavoring Materials § 19.372 Receipt of spirits, wines and alcoholic.... 5215; or (4) Alcoholic flavoring materials. (b) Spirits and wines received in bulk containers or...

Open Heavy Flavor Transport in √{sNN } = 5.02 TeV Pb+Pb Collisions

Science.gov (United States)

He, Min; Fries, Rainer J.; Rapp, Ralf

2017-08-01

Employing a previously developed transport approach that incorporates the paradigm of a strongly coupled medium in both bulk and heavy flavor interactions throughout the thermal evolution of the system, we compute the D- and B-meson observables in √{sNN } = 5.02 TeV Pb+Pb collisions. The bulk evolution is modelled by an ideal hydrodynamic model tuned to described the light hadrons' observables, while the heavy flavor dynamics (diffusion in the Quark-Gluon Plasma phase, hadronization at phase transition) is computed with the potential interaction resummed by the thermodynamic T-matrix. This is implemented into the Fokker-Planck description via Langevin simulation plus resonance recombination, further augmented by the heavy-flavor mesons' interaction in the subsequent hadronic medium.

Warped extra dimensions. Flavor, precision tests and Higgs physics

International Nuclear Information System (INIS)

Goertz, Florian

2011-01-01

In this thesis, the phenomenology of the Randall-Sundrum setup is investigated. In this context models with and without an enlarged SU(2) L x SU(2) R x U(1) X x P LR gauge symmetry, which removes corrections to the T parameter and to the Zb L b L coupling, are compared with each other. The Kaluza-Klein decomposition is formulated within the mass basis, which allows for a clear understanding of various model-specific features. A complete discussion of tree-level flavor-changing effects is presented. Exact expressions for five dimensional propagators are derived, including Yukawa interactions that mediate flavor-off-diagonal transitions. The symmetry that reduces the corrections to the left-handed Zbb coupling is analyzed in detail. In the literature, Randall-Sundrum models have been used to address the measured anomaly in the tt forward-backward asymmetry. However, it is shown that this is not possible within a natural approach to flavor. The rare decays t→cZ and t→ch are investigated, where in particular the latter could be observed at the LHC. A calculation of Γ B s 12 in the presence of new physics is presented. It is shown that the Randall-Sundrum setup allows for an improved agreement with measurements of A s SL , S ψφ , and ΔΓ s . For the first time, a complete one-loop calculation of all relevant Higgs-boson production and decay channels in the custodial Randall-Sundrum setup is performed, revealing a sensitivity to large new-physics scales at the LHC.