WorldWideScience

Sample records for a4 flavour symmetry

  1. The Interplay Between GUT and Flavour Symmetries in a Pati-Salam x S4 Model

    CERN Document Server

    de Adelhart Toorop, Reinier; Merlo, Luca

    2010-01-01

    Both Grand Unified symmetries and discrete flavour symmetries are appealing ways to describe apparent structures in the gauge and flavour sectors of the Standard Model. Both symmetries put constraints on the high energy behaviour of the theory. This can give rise to unexpected interplay when building models that possess both symmetries. We investigate on the possibility to combine a Pati-Salam model with the discrete flavour symmetry $S_4$ that gives rise to quark-lepton complementarity. Under appropriate assumptions at the GUT scale, the model reproduces fermion masses and mixings both in the quark and in the lepton sectors. We show that in particular the Higgs sector and the running Yukawa couplings are strongly affected by the combined constraints of the Grand Unified and family symmetries. This in turn reduces the phenomenologically viable parameter space, with high energy mass scales confined to a small region and some parameters in the neutrino sector slightly unnatural. In the allowed regions, we can r...

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

    Energy Technology Data Exchange (ETDEWEB)

    Feldmann, Thorsten; Luhn, Christoph; Moch, Paul [Theoretische Physik 1, Naturwissenschaftlich-Technische Fakultät,Universität Siegen, Walter-Flex-Straße 3, 57068 Siegen (Germany)

    2016-11-11

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

  3. On the origin of neutrino flavour symmetry

    International Nuclear Information System (INIS)

    King, Stephen F.; Luhn, Christoph

    2009-01-01

    We study classes of models which are based on some discrete family symmetry which is completely broken such that the observed neutrino flavour symmetry emerges indirectly as an accidental symmetry. For such 'indirect' models we discuss the D-term flavon vacuum alignments which are required for such an accidental flavour symmetry consistent with tri-bimaximal lepton mixing to emerge. We identify large classes of suitable discrete family symmetries, namely the Δ(3n 2 ) and Δ(6n 2 ) groups, together with other examples such as Z 7 x Z 3 . In such indirect models the implementation of the type I see-saw mechanism is straightforward using constrained sequential dominance. However the accidental neutrino flavour symmetry may be easily violated, for example leading to a large reactor angle, while maintaining accurately the tri-bimaximal solar and atmospheric predictions.

  4. Flavour physics and flavour symmetries after the first LHC phase

    International Nuclear Information System (INIS)

    Barbieri, R.; Buttazzo, D.; Sala, F.; Straub, D.M.

    2014-01-01

    Based on flavour symmetries only, there are two ways to give rise to an effective description of flavour physics in the quark sector close to the CKM picture: one is based on U(3)_q×U(3)_u×U(3)_d (or equivalent) and the other on U(2)_q×U(2)_u×U(2)_d (or equivalent). In this context we analyze the current status of flavour physics measurements and we compare their impact, in the specific case of supersymmetry, with the direct searches of new particles at the LHC, present or foreseen

  5. Thermodynamics of lattice QCD with 2 quark flavours : chiral symmetry and topology

    International Nuclear Information System (INIS)

    Lagae, J.-F.

    1998-01-01

    We have studied the restoration of chiral symmetry in lattice QCD at the finite temperature transition from hadronic matter to a quark-gluon plasma. By measuring the screening masses of flavour singlet and non-singlet meson excitations, we have seen evidence that, although flavour chiral symmetry is restored at this transition, flavour singlet (U(1)) axial symmetry is not. We conclude that this indicates that instantons continue to play an important role in the quark-gluon plasma phase

  6. Flavour symmetries and SUSY soft breaking in the LHC era

    International Nuclear Information System (INIS)

    Vives, O

    2008-01-01

    The so-called supersymmetric flavour problem does not exist in isolation to the Standard Model flavour problem. We show that a realistic flavour symmetry can simultaneously solve both problems without ad hoc modifications of the SUSY model. Furthermore, departures from the SM expectations in these models can be used to discriminate among different possibilities. In particular we present the expected values for the electron EDM in a flavour model solving the supersymmetric flavour and CP problems

  7. Lepton flavour symmetry and the neutrino magnetic moment

    International Nuclear Information System (INIS)

    Ecker, G.; Grimus, W.

    1990-01-01

    With the standard model gauge group and the three standard left-handed Weyl neutrinos, two minimal scenarios are investigated where an arbitrary non-abelian lepton flavour symmetry group G H is responsible for a light neutrino with a large magnetic moment. In the first case, with scalar fields carrying lepton flavour, some finetuning is necessary to get a small enough neutrino mass for μ ν = O(10 -11 μ B ). In the second scenario, the introduction of heavy charged gauge singlet fermions with lepton flavour allows for a strictly massless neutrino to one-loop order. In both cases, the interference mechanisms for small m ν and large μ ν is unique, independently of G H . In explicit realizations of the two scenarios, the horizontal groups are found to be non-abelian extensions of a Zeldovich-Konopinski-Mahmoud lepton number symmetry. Only a discrete part of G H is spontaneously broken leading to a light Dirac neutrino with a large magnetic moment. (Authors) 22 refs., 3 figs

  8. Discrete Symmetries and Models of Flavour Mixing

    International Nuclear Information System (INIS)

    King, Stephen F

    2015-01-01

    In this talk we shall give an overview of the role of discrete symmetries, including both CP and family symmetry, in constructing unified models of quark and lepton (including especially neutrino) masses and mixing. Various different approaches to model building will be described, denoted as direct, semi-direct and indirect, and the pros and cons of each approach discussed. Particular examples based on Δ(6n 2 ) will be discussed and an A to Z of Flavour with Pati-Salam will be presented. (paper)

  9. A4 family symmetry and quark-lepton unification

    International Nuclear Information System (INIS)

    King, Stephen F.; Malinsky, Michal

    2007-01-01

    We present a model of quark and lepton masses and mixings based on A 4 family symmetry, a discrete subgroup of an SO(3) flavour symmetry, together with Pati-Salam unification. It accommodates tri-bimaximal neutrino mixing via constrained sequential dominance with a particularly simple vacuum alignment mechanism emerging through the effective D-term contributions to the scalar potential

  10. Split-Family SUSY, U(2)^5 Flavour Symmetry and Neutrino Physics

    CERN Document Server

    Jones-Pérez, Joel

    2014-01-01

    In split-family SUSY, one can use a U(2)^3 symmetry to protect flavour observables in the quark sector from SUSY contributions. However, attempts to extend this procedure to the lepton sector by using an analogous U(2)^5 symmetry fail to reproduce the neutrino data without introducing some form of fine-tuning. In this work, we solve this problem by shifting the U(2)^2 symmetry acting on leptons towards the second and third generations. This allows neutrino data to be reproduced without much difficulties, as well as protecting the leptonic flavour observables from SUSY. Key signatures are a $\\mu\\to e\\gamma$ branching ratio possibly observable in the near future, as well as having selectrons as the lightest sleptons.

  11. Quark-flavour phenomenology of models with extended gauge symmetries

    International Nuclear Information System (INIS)

    Carlucci, Maria Valentina

    2013-01-01

    Gauge invariance is one of the fundamental principles of the Standard Model of particles and interactions, and it is reasonable to believe that it also regulates the physics beyond it. In this thesis we have studied the theory and phenomenology of two New Physics models based on gauge symmetries that are extensions of the Standard Model group. Both of them are particularly interesting because they provide some answers to the question of the origin of flavour, which is still unexplained. Moreover, the flavour sector represents a promising field for the research of indirect signatures of New Physics, since after the first run of LHC we do not have any direct hint of it yet. The first model assumes that flavour is a gauge symmetry of nature, SU(3) 3 f , spontaneously broken by the vacuum expectation values of new scalar fields; the second model is based on the gauge group SU(3) c x SU(3) L x U(1) X , the simplest non-abelian extension of the Standard Model group. We have traced the complete theoretical building of the models, from the gauge group, passing through the nonanomalous fermion contents and the appropriate symmetry breakings, up to the spectra and the Feynman rules, with a particular attention to the treatment of the flavour structure, of tree-level Flavour Changing Neutral Currents and of new CP-violating phases. In fact, these models present an interesting flavour phenomenology, and for both of them we have analytically calculated the contributions to the ΔF=2 and ΔF=1 down-type transitions, arising from new tree-level and box diagrams. Subsequently, we have performed a comprehensive numerical analysis of the phenomenology of the two models. In both cases we have found very effective the strategy of first to identify the quantities able to provide the strongest constraints to the parameter space, then to systematically scan the allowed regions of the latter in order to obtain indications about the key flavour observables, namely the mixing parameters of

  12. Predictions from a flavour GUT model combined with a SUSY breaking sector

    Science.gov (United States)

    Antusch, Stefan; Hohl, Christian

    2017-10-01

    We discuss how flavour GUT models in the context of supergravity can be completed with a simple SUSY breaking sector, such that the flavour-dependent (non-universal) soft breaking terms can be calculated. As an example, we discuss a model based on an SU(5) GUT symmetry and A 4 family symmetry, plus additional discrete "shaping symmetries" and a4 R symmetry. We calculate the soft terms and identify the relevant high scale input parameters, and investigate the resulting predictions for the low scale observables, such as flavour violating processes, the sparticle spectrum and the dark matter relic density.

  13. Minimal flavour violation in the quark and lepton sector and the impact of extra dimensions on flavour changing neutral currents and electroweak symmetry breaking

    International Nuclear Information System (INIS)

    Weiler, A.

    2007-01-01

    We study flavor-changing decays of hadrons and leptons and an extra-dimensional approach to electroweak symmetry breaking. Specifically we study the framework of Minimal Flavour Violation (MFV) as an explanation of the flavour problem. We discuss the impact of a specific extra-dimensional model of the MFV class on flavour changing neutral currents. We derive model-independent upper bounds on rare decays. -We discuss the extension of the MFV framework from the quark to the lepton sector and show how baryogenesis through leptogenesis can be achieved and examine if possible correlations with charged lepton flavour violation exist. We discuss the dynamical breaking of the electroweak symmetry in extra dimensions by unifying gauge and Higgs fields and we show that realistic models are possible once the extra dimension is strongly curved. (orig.)

  14. Minimal flavour violation in the quark and lepton sector and the impact of extra dimensions on flavour changing neutral currents and electroweak symmetry breaking

    Energy Technology Data Exchange (ETDEWEB)

    Weiler, A.

    2007-01-16

    We study flavor-changing decays of hadrons and leptons and an extra-dimensional approach to electroweak symmetry breaking. Specifically we study the framework of Minimal Flavour Violation (MFV) as an explanation of the flavour problem. We discuss the impact of a specific extra-dimensional model of the MFV class on flavour changing neutral currents. We derive model-independent upper bounds on rare decays. -We discuss the extension of the MFV framework from the quark to the lepton sector and show how baryogenesis through leptogenesis can be achieved and examine if possible correlations with charged lepton flavour violation exist. We discuss the dynamical breaking of the electroweak symmetry in extra dimensions by unifying gauge and Higgs fields and we show that realistic models are possible once the extra dimension is strongly curved. (orig.)

  15. The Symmetry behind Extended Flavour Democracy and Large Leptonic Mixing

    CERN Document Server

    Silva-Marcos, Joaquim I

    2002-01-01

    We show that there is a minimal discrete symmetry which leads to the extended flavour democracy scenario constraining the Dirac neutrino, the charged lepton and the Majorana neutrino mass term ($M_R$) to be all proportional to the democratic matrix, with all elements equal. In particular, this discrete symmetry forbids other large contributions to $M_R$, such as a term proportional to the unit matrix, which would normally be allowed by a $S_{3L}\\times S_{3R}$ permutation symmetry. This feature is crucial in order to obtain large leptonic mixing, without violating 't Hooft's, naturalness principle.

  16. Effective theories with broken flavour symmetry

    International Nuclear Information System (INIS)

    Miller, R.D.C.; McKellar, B.H.J.

    1981-07-01

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

  17. Lepton mixing predictions including Majorana phases from Δ(6n2 flavour symmetry and generalised CP

    Directory of Open Access Journals (Sweden)

    Stephen F. King

    2014-09-01

    Full Text Available Generalised CP transformations are the only known framework which allows to predict Majorana phases in a flavour model purely from symmetry. For the first time generalised CP transformations are investigated for an infinite series of finite groups, Δ(6n2=(Zn×Zn⋊S3. In direct models the mixing angles and Dirac CP phase are solely predicted from symmetry. The Δ(6n2 flavour symmetry provides many examples of viable predictions for mixing angles. For all groups the mixing matrix has a trimaximal middle column and the Dirac CP phase is 0 or π. The Majorana phases are predicted from residual flavour and CP symmetries where α21 can take several discrete values for each n and the Majorana phase α31 is a multiple of π. We discuss constraints on the groups and CP transformations from measurements of the neutrino mixing angles and from neutrinoless double-beta decay and find that predictions for mixing angles and all phases are accessible to experiments in the near future.

  18. Lepton mixing predictions including Majorana phases from Δ(6n2) flavour symmetry and generalised CP

    International Nuclear Information System (INIS)

    King, Stephen F.; Neder, Thomas

    2014-01-01

    Generalised CP transformations are the only known framework which allows to predict Majorana phases in a flavour model purely from symmetry. For the first time generalised CP transformations are investigated for an infinite series of finite groups, Δ(6n 2 )=(Z n ×Z n )⋊S 3 . In direct models the mixing angles and Dirac CP phase are solely predicted from symmetry. The Δ(6n 2 ) flavour symmetry provides many examples of viable predictions for mixing angles. For all groups the mixing matrix has a trimaximal middle column and the Dirac CP phase is 0 or π. The Majorana phases are predicted from residual flavour and CP symmetries where α 21 can take several discrete values for each n and the Majorana phase α 31 is a multiple of π. We discuss constraints on the groups and CP transformations from measurements of the neutrino mixing angles and from neutrinoless double-beta decay and find that predictions for mixing angles and all phases are accessible to experiments in the near future

  19. Heavy quark condensates from dynamically borken flavour symmetry

    International Nuclear Information System (INIS)

    Elliott, T.; King, S.F.

    1992-01-01

    We study the dynamics of top quark condensation induced by gauge interactions resulting from a broken flavour symmetry. The gap equation in dressed ladder approximation is solved numerically to obtain directly the top quark mass. The new high energy dynamics reduces the prediction of m t somewhat, but the usual problems of m t being too large and fine tuning remain. In order to solve these problems we extend our discussion to include fourth generation quark condensates. (orig.)

  20. Complex scaling and residual flavour symmetry in the neutrino mass ...

    Indian Academy of Sciences (India)

    Probir Roy

    2017-10-09

    Oct 9, 2017 ... Leptonic Dirac CP violation must be maximal while atmospheric neutrino mixing need not be exactly maximal. Each of the two Majorana phases, to be probed by the search for 0νββ decay, has to be zero or π and a normal neutrino mass hierarchy is allowed. Keywords. Neutrinos; residual flavour symmetry; ...

  1. Flavour symmetry restoration and kaon weak matrix elements in quenched twisted mass QCD

    CERN Document Server

    Dimopoulos, P; Palombi, Filippo; Peña, C; Sint, S; Vladikas, A

    2007-01-01

    We simulate two variants of quenched twisted mass QCD (tmQCD), with degenerate Wilson quarks of masses equal to or heavier than half the strange quark mass. We use Ward identities in order to measure the twist angles of the theory and thus check the quality of the tuning of mass parameters to a physics condition which stays constant as the lattice spacing is varied. Flavour symmetry breaking in tmQCD is studied in a framework of two fully twisted and two standard Wilson quark flavours, tuned to be degenerate in the continuum. Comparing pseudoscalar masses, obtained from connected quark diagrams made of tmQCD and/or standard Wilson quark propagators, we confirm that flavour symmetry breaking effects, which are at most 5%, decrease as we approach the continuum limit. We also compute the pseudoscalar decay constant in the continuum limit, with reduced systematics. As a consequence of improved tuning of the mass parameters at $\\beta = 6.1$, we reanalyse our previous $B_K$ results. Our main phenomenological findin...

  2. The Flavour Portal to Dark Matter

    CERN Document Server

    Calibbi, Lorenzo; Zaldivar, Bryan

    2015-01-01

    We present a class of models in which dark matter (DM) is a fermionic singlet under the Standard Model (SM) gauge group but is charged under a symmetry of flavour that acts as well on the SM fermions. Interactions between DM and SM particles are mediated by the scalar fields that spontaneously break the flavour symmetry, the so-called flavons. In the case of gauged flavour symmetries, the interactions are also mediated by the flavour gauge bosons. We first discuss the construction and the generic features of this class of models. Then a concrete example with an abelian flavour symmetry is considered. We compute the complementary constraints from the relic abundance, direct detection experiments and flavour observables, showing that wide portions of the parameter space are still viable. Other possibilities like non-abelian flavour symmetries can be analysed within the same framework.

  3. Leptogenesis and residual CP symmetry

    International Nuclear Information System (INIS)

    Chen, Peng; Ding, Gui-Jun; King, Stephen F.

    2016-01-01

    We discuss flavour dependent leptogenesis in the framework of lepton flavour models based on discrete flavour and CP symmetries applied to the type-I seesaw model. Working in the flavour basis, we analyse the case of two general residual CP symmetries in the neutrino sector, which corresponds to all possible semi-direct models based on a preserved Z 2 in the neutrino sector, together with a CP symmetry, which constrains the PMNS matrix up to a single free parameter which may be fixed by the reactor angle. We systematically study and classify this case for all possible residual CP symmetries, and show that the R-matrix is tightly constrained up to a single free parameter, with only certain forms being consistent with successful leptogenesis, leading to possible connections between leptogenesis and PMNS parameters. The formalism is completely general in the sense that the two residual CP symmetries could result from any high energy discrete flavour theory which respects any CP symmetry. As a simple example, we apply the formalism to a high energy S 4 flavour symmetry with a generalized CP symmetry, broken to two residual CP symmetries in the neutrino sector, recovering familiar results for PMNS predictions, together with new results for flavour dependent leptogenesis.

  4. SU(3) flavour symmetry breaking and charmed states

    Energy Technology Data Exchange (ETDEWEB)

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

    2013-11-15

    By extending the SU(3) flavour symmetry breaking expansion from up, down and strange sea quark masses to partially quenched valence quark masses we propose a method to determine charmed quark hadron masses including possible QCD isospin breaking effects. Initial results for some open charmed pseudoscalar meson states and singly and doubly charmed baryon states are encouraging and demonstrate the potential of the procedure. Essential for the method is the determination of the scale using singlet quantities, and to this end we also give here a preliminary estimation of the recently introduced Wilson flow scales.

  5. A see-saw scenario of an $A_4$ flavour symmetric standard model

    CERN Document Server

    Dinh, Dinh Nguyen; Văn, Phi Quang; Vân, Nguyen Thi Hông

    2016-01-01

    A see-saw scenario for an $A_4$ flavour symmetric standard model is presented. As before, the see-saw mechanism can be realized in several models of different types depending on different ways of neutrino mass generation corresponding to the introduction of new fields with different symmetry structures. In the present paper, a general desription of all these see-saw types is made with a more detailed investigation on type-I models. As within the original see-saw mechanism, the symmetry structure of the standard model fields decides the number and the symmetry structure of the new fields. In a model considered here, the scalar sector consists of three standard-model-Higgs-like iso-doublets ($SU_L(2)$-doublets) forming an $A_4$ triplet. The latter is a superposition of three mass-eigen states, one of which could be identified with the recently discovered Higgs boson. A possible relation to the still-deliberated 750 GeV diphoton resonance at the 13 TeV LHC collisions is also discussed. In the lepton sector, the ...

  6. Mass textures and wolfenstein parameters from breaking the flavour permutational symmetry

    Energy Technology Data Exchange (ETDEWEB)

    Mondragon, A; Rivera, T. [Instituto de Fisica, Universidad Nacional Autonoma de Mexico,Mexico D.F. (Mexico); Rodriguez Jauregui, E. [Deutsches Elekronen-Synchrotron, Theory Group, Hamburg (Germany)

    2001-12-01

    We will give an overview of recent progress in the phenomenological study of quark mass matrices, quark flavour mixings and CP-violation with emphasis on the possibility of an underlying discrete, flavour permutational symmetry and its breaking, from which realistic models of mass generation could be built. The quark mixing angles and CP-violating phase, as well as the Wolfenstein parameters are given in terms of four quark mass ratios and only two parameters (Z{sup 1}/2, {phi}) characterizing the symmetry breaking pattern. Excellent agreement with all current experimental data is found. [Spanish] Daremos una visita panoramica del progreso reciente en el estudio fenomenologico de las matrices de masas y de mezclas del sabor de los quarks y la violacion de PC, con enfasis en la posibilidad de que, subyacentes al problema, se halle una simetria discreta, permutacional del sabor y su rompimiento a partir de las cuales se puedan construir modelos realistas de la generacion de las masas. Los angulos de mezcla de los quarks y la fase que viola CP, asi como los parametros de Wolfenstein se dan en terminos de cuatro razones de masas de los quarks y solamente dos parametros (Z{sup 1}/2, {phi}) que caracterizan el patron del rompimiento de la simetria. Los resultados se encuentran en excelente acuerdo con todos los datos experimentales mas recientes.

  7. Minimal flavour violation and neutrino masses without R-parity

    DEFF Research Database (Denmark)

    Arcadi, G.; Di Luzio, L.; Nardecchia, M.

    2012-01-01

    symmetry breaking all the couplings of the superpotential including the R-parity violating ones. If R-parity violation is responsible for neutrino masses, our setup can be seen as an extension of MFV to the lepton sector. We analyze two patterns based on the non-abelian flavour symmetries SU(3)(4) circle...... times SU(4) and SU(3)(5). In the former case the total lepton number and the lepton flavour number are broken together, while in the latter the lepton number can be broken independently by an abelian spurion, so that visible effects and peculiar correlations can be envisaged in flavour changing charged...

  8. Analysis on B → VV with the Flavour SU(3) Symmetry

    International Nuclear Information System (INIS)

    Shao-Min, Liu; Hong-Ying, Jin; Xue-Qian, Li

    2008-01-01

    It is noted that the rescattering and annihilation effects are significant in the penguin-dominant B → VV decays. In this work, we suggest to use a unique operator at the quark level to describe all the rescattering and the penguin-induced annihilation effects in B → φK * , and the coefficient of the operator depends on the polarizations of the produced mesons. By the flavour SU(3) symmetry, we apply the same scenario to all the penguin-dominant B → VV modes. (the physics of elementary particles and fields)

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

    Science.gov (United States)

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

    2015-06-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

    Cacciapaglia, Giacomo; Cai, Haiying [Université de Lyon, F-69622 Lyon (France); Université Lyon 1, Villeurbanne (France); CNRS/IN2P3, UMR5822, Institut de Physique Nucléaire de Lyon,F-69622 Villeurbanne Cedex (France); Flacke, Thomas [Department of Physics, Korea Advanced Institute of Science and Technology,335 Gwahak-ro, Yuseong-gu, Daejeon 305-701 (Korea, Republic of); Lee, Seung J. [Department of Physics, Korea Advanced Institute of Science and Technology,335 Gwahak-ro, Yuseong-gu, Daejeon 305-701 (Korea, Republic of); School of Physics, Korea Institute for Advanced Study, Seoul 130-722 (Korea, Republic of); Parolini, Alberto [Department of Physics, Korea Advanced Institute of Science and Technology,335 Gwahak-ro, Yuseong-gu, Daejeon 305-701 (Korea, Republic of); Center for Axion and Precision Physics, IBS,291 Daehak-ro, Yuseong-gu, Daejeon 305-701 (Korea, Republic of); Serôdio, Hugo [Department of Physics, Korea Advanced Institute of Science and Technology,335 Gwahak-ro, Yuseong-gu, Daejeon 305-701 (Korea, Republic of)

    2015-06-15

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

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

    International Nuclear Information System (INIS)

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

    2015-01-01

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

  12. Non-zero θ{sub 13} and leptonic CP phase with A{sub 4} symmetry

    Energy Technology Data Exchange (ETDEWEB)

    Sruthilaya, M.; Mohanta, R. [University of Hyderabad, School of Physics, Hyderabad (India)

    2017-03-15

    We consider a model based on A{sub 4} symmetry to explain the phenomenon of neutrino mixing. The spontaneous symmetry breaking of A{sub 4} symmetry leads to a co-bimaximal mixing matrix at leading order. We consider the effect of higher order corrections in neutrino sector and find that the mixing angles thus obtained, come well within the 3σ ranges of their experimental values. We study the implications of this formalism on the other phenomenological observables, such as CP violating phase, Jarlskog invariant and the effective Majorana mass vertical stroke M{sub ee} vertical stroke. We also obtain the branching ratio of the lepton flavour violating decay μ → eγ in the context of this model and find that it can be less than its present experimental upper bound. (orig.)

  13. Multiquark baryons with broken flavour symmetry 1

    International Nuclear Information System (INIS)

    Wroldsen, J.

    The calculation of the spectrum of 4qq multiquark baryons is carried out, taking into account that SU(3) flavour is broken. To handle this problem, which includes manipulation of giant expressions for the wavefunctions, methods suitable for programming in SCHOONSCHIP are developed and employed. (Auth)

  14. A rationale for long-lived quarks and leptons at the LHC: low energy flavour theory

    Science.gov (United States)

    Éboli, O. J. P.; Savoy, C. A.; Funchal, R. Zukanovich

    2012-02-01

    In the framework of gauged flavour symmetries, new fermions in parity symmetric representations of the standard model are generically needed for the compensation of mixed anomalies. The key point is that their masses are also protected by flavour symmetries and some of them are expected to lie way below the flavour symmetry breaking scale(s), which has to occur many orders of magnitude above the electroweak scale to be compatible with the available data from flavour changing neutral currents and CP violation experiments. We argue that, actually, some of these fermions would plausibly get masses within the LHC range. If they are taken to be heavy quarks and leptons, in (bi)-fundamental representations of the standard model symmetries, their mixings with the light ones are strongly constrained to be very small by electroweak precision data. The alternative chosen here is to exactly forbid such mixings by breaking of flavour symmetries into an exact discrete symmetry, the so-called proton-hexality, primarily suggested to avoid proton decay. As a consequence of the large value needed for the flavour breaking scale, those heavy particles are long-lived and rather appropriate for the current and future searches at the LHC for quasi-stable hadrons and leptons. In fact, the LHC experiments have already started to look for them.

  15. Flavour physics from extra dimensions

    CERN Document Server

    Martinelli, G; Scrucca, C A; Silvestrini, L

    2004-01-01

    We discuss the possibility of introducing an SU(2) global flavour symmetry in the context of flat extra dimensions. In particular we concentrate on the 5-dimensional case and we study how to obtain the flavour structure of the Standard Model quark sector compacti(ying the fifth dimension on the orbifold St/Z2 a la Scberk-Scbwarz (SS). We show that in this case it is possible to justify the five orders of magnitude among the values of the quark masses with only one parameter: the SS flavour parameter. The non-local nature of the SS symmetry breaking mechanism allows to realize this without introducing new instabilities in the theory.

  16. Gauge-Higgs unification with broken flavour symmetry

    International Nuclear Information System (INIS)

    Olschewsky, M.

    2007-05-01

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

  17. Dynamical generation of flavour

    Indian Academy of Sciences (India)

    Introduction of family symmetry and generation of flavour structure by Yukawa couplings arising as vacuum expectation values (VEVs) of 'spurion' fields offers an attractive alternative prospect for understanding flavour structure [1]. Model builders have considered various. Pramana – J. Phys., Vol. 86, No. 2, February 2016.

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

    International Nuclear Information System (INIS)

    Cooke, A.N.; Horsley, R.; Pleiter, D.; Zanotti, J.M.

    2012-12-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2012-12-15

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

  20. The Challenges of Flavour Physics

    Energy Technology Data Exchange (ETDEWEB)

    Isidori, Gino [Istituto Nazionale di Fisica Nucleare - INFN, Sezione di Pisa, 56127 Pisa (Italy); Technische Universitaet Muenchen, Institute for Advanced Study - IAS-TUM, Lichtenbergstrasse 2a, 85748 Garching (Germany)

    2010-07-01

    This presentation deals with the 'big' challenges of flavour physics. To a large extent, the origin of 'flavour' is still a mystery... Our 'ignorance' can be summarized by the following two open questions: What determines the observed pattern of masses and mixing angles of quarks and leptons? Which are the sources of flavour symmetry breaking accessible at low energies? Some 'popular' answers to the first question are obtained by means of Abelian or non-Abelian continuous flavour symmetries, Discrete flavour symmetries, Fermion profiles in extra dimensions, but other options are also possible. In all cases it is quite easy to reproduce the observed mass matrices in terms of a reduced number of free parameters, while it is difficult to avoid problems with FCNCs (without some amount of fine-tuning). Hard to make progress without knowing the ultraviolet completion of the SM. Answering the second question is more easy: It can be formulated independently of the UV completion of the theory. It is mainly a question of precision (both on the theory and on the experimental side). The good overall consistency of the experimental constraints appearing in the so-called CKM fits seems to indicate there is not much room for new sources of flavour symmetry breaking. Despite the overall success of the 'standard picture' looking more closely there a few 'anomalies' that is worth to investigate in more detail. Three particularly interesting cases are: The sin(2{beta}) tension in the CKM fit, the CP violation in B{sub s} mixing and B(B {yields} {tau}{nu}). Several attempts to explain these effects have appeared in the recent literature. In particular there is three classes of models where there has been considerable activity in the last few months, and which are quite interesting because of clear correlations among various observables: Two Higgs Doublet Model (2HDM) with MFV, large tan{beta} and flavour-blind phases, Right

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

    Energy Technology Data Exchange (ETDEWEB)

    Albrecht, Michaela E.

    2010-08-16

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

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

    International Nuclear Information System (INIS)

    Albrecht, Michaela E.

    2010-01-01

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

  3. Gauge-Higgs unification with broken flavour symmetry

    Energy Technology Data Exchange (ETDEWEB)

    Olschewsky, M.

    2007-05-15

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

  4. Minimal Flavour Violation and Beyond

    CERN Document Server

    Isidori, Gino

    2012-01-01

    We review the formulation of the Minimal Flavour Violation (MFV) hypothesis in the quark sector, as well as some "variations on a theme" based on smaller flavour symmetry groups and/or less minimal breaking terms. We also review how these hypotheses can be tested in B decays and by means of other flavour-physics observables. The phenomenological consequences of MFV are discussed both in general terms, employing a general effective theory approach, and in the specific context of the Minimal Supersymmetric extension of the SM.

  5. Flavour breaking effects in the pseudoscalar meson decay constants

    Energy Technology Data Exchange (ETDEWEB)

    Bornyakov, V.G. [Institute for High Energy Physics, Protvino (Russian Federation); Institute of Theoretical and Experimental Physics, Moscow (Russian Federation); Far Eastern Federal Univ., Vladivostok (Russian Federation). School of Biomedicine; Horsley, R. [Edinburgh Univ. (United Kingdom). School of Physics and Astronomy; Nakamura, Y. [RIKEN Advanced Institute for Computational Science, Hyogo (Japan); Perlt, H.; Schiller, A. [Leipzig Univ. (Germany). Inst. fuer Theoretische Physik; Pleiter, D. [Forschungszentrum Juelich (Germany). Juelich Supercomputing Centre; Regensburg Univ. (Germany). Inst. fuer Theoretische Physik; Rakow, P.E.L. [Liverpool Univ. (United Kingdom). Theoretical Physics Division; Schierholz, G. [DESY Hamburg (Germany); Stueben, H. [Hamburg Univ. (Germany). Regionales Rechenzentrum; Zanotti, J.M. [Adelaide Univ. (Australia). CSSM, Dept. of Physics; Collaboration: QCDSF-UKQCD Collaborations

    2016-12-14

    The SU(3) flavour symmetry breaking expansion in up, down and strange quark masses is extended from hadron masses to meson decay constants. This allows a determination of the ratio of kaon to pion decay constants in QCD. Furthermore when using partially quenched valence quarks the expansion is such that SU(2) isospin breaking effects can also be determined. It is found that the lowest order SU(3) flavour symmetry breaking expansion (or Gell-Mann-Okubo expansion) works very well. Simulations are performed for 2+1 flavours of clover fermions at four lattice spacings.

  6. The role of flavon cross couplings in leptonic flavour mixing

    Energy Technology Data Exchange (ETDEWEB)

    Pascoli, Silvia [Institute for Particle Physics Phenomenology, Department of Physics, Durham University,South Road, Durham DH1 3LE (United Kingdom); Zhou, Ye-Ling [Institute for Particle Physics Phenomenology, Department of Physics, Durham University,South Road, Durham DH1 3LE (United Kingdom); Center for High Energy Physics, Peking University,No. 5 Yiheyuan Road, Beijing 100080 (China)

    2016-06-13

    In models with discrete flavour symmetries, flavons are critical to realise specific flavour structures. Leptonic flavour mixing originates from the misalignment of flavon vacuum expectation values which respect different residual symmetries in the charged lepton and neutrino sectors. Flavon cross couplings are usually forbidden, in order to protect these symmetries. Contrary to this approach, we show that cross couplings can play a key role and give raise to necessary corrections to flavour-mixing patterns, including a non-zero value for the reactor angle and CP violation. For definiteness, we present two models based on A{sub 4}. In the first model, all flavons are assumed to be real or pseudo-real, with 7 real degrees of freedom in the flavon sector in total. A sizable reactor angle associated with nearly maximal CP violation is achieved, and, as both originate from the same cross coupling, a sum rule results with a precise prediction for the value of the Dirac CP-violating phase. In the second model, the flavons are taken to be complex scalars, which can be connected with supersymmetric models and multi-Higgs models. The complexity properties of flavons provide new sources for generating the reactor angle. Models in this new approach introduce very few degrees of freedom beyond the Standard Model and can be more economical than those in the framework of extra dimension or supersymmetry.

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

    International Nuclear Information System (INIS)

    Carlucci, Maria Valentina

    2010-01-01

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

  8. Implications of N=4 superconformal symmetry in three spacetime dimensions

    Energy Technology Data Exchange (ETDEWEB)

    Buchbinder, Evgeny I.; Kuzenko, Sergei M.; Samsonov, Igor B. [School of Physics M013, The University of Western Australia,35 Stirling Highway, Crawley W.A. 6009 (Australia)

    2015-08-26

    We study implications of N=4 superconformal symmetry in three dimensions, thus extending our earlier results in http://dx.doi.org/10.1007/JHEP06(2015)138 devoted to the N≤3 cases. We show that the three-point function of the supercurrent in N=4 superconformal field theories contains two linearly independent forms. However, only one of these structures contributes to the three-point function of the energy-momentum tensor and the other one is present in those N=4 superconformal theories which are not invariant under the mirror map. We point out that general N=4 superconformal field theories admit two inequivalent flavour current multiplets and show that the three-point function of each of them is determined by one tensor structure. As an example, we compute the two- and three-point functions of the conserved currents in N=4 superconformal models of free hypermultiplets. We also derive the universal relations between the coefficients appearing in the two- and three-point correlators of the supercurrent and flavour current multiplets in all superconformal theories with N≤4 supersymmetry. Our derivation is based on the use of Ward identities in conjunction with superspace reduction techniques.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2011-02-15

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

  10. Flavour from accidental symmetries

    International Nuclear Information System (INIS)

    Ferretti, Luca; King, Stephen F.; Romanino, Andrea

    2006-01-01

    We consider a new approach to fermion masses and mixings in which no special 'horizontal' dynamics is invoked to account for the hierarchical pattern of charged fermion masses and for the peculiar features of neutrino masses. The hierarchy follows from the vertical, family-independent structure of the model, in particular from the breaking pattern of the Pati-Salam group. The lightness of the first two fermion families can be related to two family symmetries emerging in this context as accidental symmetries

  11. Chiral property of the generalized Gross-Neveu model with Usub(N) x Usub(N) flavour chiral symmetry in 1+1 dimensions

    International Nuclear Information System (INIS)

    Sakai, S.

    1983-01-01

    The generalized Gross-Neveu model with Usub(N)xUsub(N) flavours chiral symmetry in 1+1 dimensions is studied by means of boson-fermion metamorphosis. A more rigorous argument on the presence of the low-temperature phase of Berezinski-Kosterlitz-Thauless type is presented. Low-lying physical fermion masses are obtained

  12. The Flavour of Inflation

    International Nuclear Information System (INIS)

    Zavala, I.

    2008-01-01

    A new class of particle physics models of inflation based on the phase transition associated with the spontaneous breaking of family symmetry is proposed. The Higgs fields responsible for the breaking of family symmetry, the flavons, are natural inflaton candidates or waterfall fields in hybrid inflation. This opens up a rich vein of possible inflation models, all linked to the physics of flavour, with several interesting cosmological implications.

  13. Heavy quark spin symmetry and SU(3)-flavour partners of the X(3872)

    Energy Technology Data Exchange (ETDEWEB)

    Hidalgo-Duque, C., E-mail: carloshd@ific.uv.es [Instituto de Física Corpuscular (IFIC), Centro Mixto CSIC-Universidad de Valencia, Institutos de Investigación de Paterna, Aptd. 22085, E-46071 Valencia (Spain); Nieves, J. [Instituto de Física Corpuscular (IFIC), Centro Mixto CSIC-Universidad de Valencia, Institutos de Investigación de Paterna, Aptd. 22085, E-46071 Valencia (Spain); Pavón Valderrama, M. [Institut de Physique Nucléaire, Université Paris-Sud, IN2P3/CNRS, F-91406 Orsay Cedex (France)

    2013-09-20

    In this work, an Effective Field Theory (EFT) incorporating light SU(3)-flavour and heavy quark spin symmetries is used to describe charmed meson–antimeson bound states. At Lowest Order (LO), this means that only contact range interactions among the heavy meson and antimeson fields are involved. Besides, the isospin violating decays of the X(3872) will be used to constrain the interaction between the D and a D{sup ¯⁎} mesons in the isovector channel. Finally, assuming that the X(3915) and Y(4140) resonances are D{sup ⁎}D{sup ¯⁎} and D{sub s}{sup ⁎}D{sup ¯}{sub s}{sup ⁎} molecular states, we can determine the four Low Energy Constants (LECs) of the EFT that appear at LO and, therefore, the full spectrum of molecular states with isospin I=0, 1/2 and 1.

  14. Flavour chemistry of chicken meat: a review.

    Science.gov (United States)

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

    2013-05-01

    Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration

  15. Flavour Chemistry of Chicken Meat: A Review

    Science.gov (United States)

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

    2013-01-01

    Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration

  16. Flavour Chemistry of Chicken Meat: A Review

    Directory of Open Access Journals (Sweden)

    Dinesh D. Jayasena

    2013-05-01

    Full Text Available Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2010-12-15

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

  18. Leptonic Dirac CP violation predictions from residual discrete symmetries

    Directory of Open Access Journals (Sweden)

    I. Girardi

    2016-01-01

    Full Text Available Assuming that the observed pattern of 3-neutrino mixing is related to the existence of a (lepton flavour symmetry, corresponding to a non-Abelian discrete symmetry group Gf, and that Gf is broken to specific residual symmetries Ge and Gν of the charged lepton and neutrino mass terms, we derive sum rules for the cosine of the Dirac phase δ of the neutrino mixing matrix U. The residual symmetries considered are: i Ge=Z2 and Gν=Zn, n>2 or Zn×Zm, n,m≥2; ii Ge=Zn, n>2 or Zn×Zm, n,m≥2 and Gν=Z2; iii Ge=Z2 and Gν=Z2; iv Ge is fully broken and Gν=Zn, n>2 or Zn×Zm, n,m≥2; and v Ge=Zn, n>2 or Zn×Zm, n,m≥2 and Gν is fully broken. For given Ge and Gν, the sum rules for cos⁡δ thus derived are exact, within the approach employed, and are valid, in particular, for any Gf containing Ge and Gν as subgroups. We identify the cases when the value of cos⁡δ cannot be determined, or cannot be uniquely determined, without making additional assumptions on unconstrained parameters. In a large class of cases considered the value of cos⁡δ can be unambiguously predicted once the flavour symmetry Gf is fixed. We present predictions for cos⁡δ in these cases for the flavour symmetry groups Gf=S4, A4, T′ and A5, requiring that the measured values of the 3-neutrino mixing parameters sin2⁡θ12, sin2⁡θ13 and sin2⁡θ23, taking into account their respective 3σ uncertainties, are successfully reproduced.

  19. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 21, Revision 4 (FGE.21Rev4)

    OpenAIRE

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

    2013-01-01

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 59 flavouring substances in the Flavouring Group Evaluation 21, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. This revision is made due to the inclusion of the assessment of new toxicity data on one supporting substance 5,6-dihydro-2,4,6-tris(2-methylpropyl)-4H-1,3,5-dithiazine [FL-no: 15.113], which is considered to be str...

  20. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 21, Revision 4 (FGE.21Rev4)

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 59 flavouring substances in the Flavouring Group Evaluation 21, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. This revision...... of these flavouring substances, the specifications for the materials of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the materials of commerce have been provided for all 41 candidate substances...

  1. Heavy axions from strong broken horizontal gauge symmetry

    International Nuclear Information System (INIS)

    Elliott, T.; King, S.F.

    1993-01-01

    We study the consequences of the existence and breaking of a Peccei-Quinn symmetry within the context of a dynamical model of electroweak symmetry breaking based on broken gauged flavour symmetries. We perform an estimate of the axion mass by including flavour instanton effects and show that, for low cut-offs, the axion is sufficiently massive to prevent it from being phenomenologically unacceptable. We conclude with an examination of the strong CP problem and show that our axion cannot solve the problem, though we indicate ways in which the model can be extended so that the strong CP problem is solved. (orig.)

  2. Quark Yukawa pattern from spontaneous breaking of flavour SU(3) 3

    Science.gov (United States)

    Nardi, Enrico

    2015-10-01

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

  3. Identification of flavour additives in tobacco products to develop a flavour library

    Science.gov (United States)

    Krüsemann, Erna JZ; Visser, Wouter F; Cremers, Johannes WJM; Pennings, Jeroen LA; Talhout, Reinskje

    2018-01-01

    Objectives This study combines chemical analysis and flavour descriptions of flavour additives used in tobacco products, and provides a starting point to build an extensive library of flavour components, useful for product surveillance. Methods Headspace gas chromatography-mass spectrometry (GC-MS) was used to compare 22 commercially available tobacco products (cigarettes and roll-your-own) expected to have a characterising flavour and 6 commercially available products not expected to have a characterising flavour with 5 reference products (natural tobacco leaves and research cigarettes containing no flavour additives). The flavour components naturally present in the reference products were excluded from components present in commercially available products containing flavour additives. A description of the remaining flavour additives was used for categorisation. Results GC-MS measurements of the 33 tobacco products resulted in an overview of 186 chemical compounds. Of these, 144 were solely present in commercially available products. These 144 flavour additives were described using 62 different flavour descriptors extracted from flavour databases, which were categorised into eight groups largely based on the definition of characterising flavours from the European Tobacco Product Directive: fruit, spice, herb, alcohol, menthol, sweet, floral and miscellaneous. Conclusions We developed a method to identify and describe flavour additives in tobacco products. Flavour additives consist of single flavour compounds or mixtures of multiple flavour compounds, and different combinations of flavour compounds can cause a certain flavour. A flavour library helps to detect flavour additives that are characteristic for a certain flavour, and thus can be useful for regulation of flavours in tobacco and related products. PMID:28190004

  4. Identification of flavour additives in tobacco products to develop a flavour library.

    Science.gov (United States)

    Krüsemann, Erna Jz; Visser, Wouter F; Cremers, Johannes Wjm; Pennings, Jeroen LA; Talhout, Reinskje

    2018-01-01

    This study combines chemical analysis and flavour descriptions of flavour additives used in tobacco products, and provides a starting point to build an extensive library of flavour components, useful for product surveillance. Headspace gas chromatography-mass spectrometry (GC-MS) was used to compare 22 commercially available tobacco products (cigarettes and roll-your-own) expected to have a characterising flavour and 6 commercially available products not expected to have a characterising flavour with 5 reference products (natural tobacco leaves and research cigarettes containing no flavour additives). The flavour components naturally present in the reference products were excluded from components present in commercially available products containing flavour additives. A description of the remaining flavour additives was used for categorisation. GC-MS measurements of the 33 tobacco products resulted in an overview of 186 chemical compounds. Of these, 144 were solely present in commercially available products. These 144 flavour additives were described using 62 different flavour descriptors extracted from flavour databases, which were categorised into eight groups largely based on the definition of characterising flavours from the European Tobacco Product Directive: fruit, spice, herb, alcohol, menthol, sweet, floral and miscellaneous. We developed a method to identify and describe flavour additives in tobacco products. Flavour additives consist of single flavour compounds or mixtures of multiple flavour compounds, and different combinations of flavour compounds can cause a certain flavour. A flavour library helps to detect flavour additives that are characteristic for a certain flavour, and thus can be useful for regulation of flavours in tobacco and related products. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

  5. Solving the flavour problem in supersymmetric Standard Models with three Higgs families

    International Nuclear Information System (INIS)

    Howl, R.; King, S.F.

    2010-01-01

    We show how a non-Abelian family symmetry Δ 27 can be used to solve the flavour problem of supersymmetric Standard Models containing three Higgs families such as the Exceptional Supersymmetric Standard Model (E 6 SSM). The three 27-dimensional families of the E 6 SSM, including the three families of Higgs fields, transform in a triplet representation of the Δ 27 family symmetry, allowing the family symmetry to commute with a possible high energy E 6 symmetry. The Δ 27 family symmetry here provides a high energy understanding of the Z 2 H symmetry of the E 6 SSM, which solves the flavour changing neutral current problem of the three families of Higgs fields. The main phenomenological predictions of the model are tri-bi-maximal mixing for leptons, two almost degenerate LSPs and two almost degenerate families of colour triplet D-fermions, providing a clear prediction for the LHC. In addition the model predicts PGBs with masses below the TeV scale, and possibly much lighter, which appears to be a quite general and robust prediction of all models based on the D-term vacuum alignment mechanism.

  6. Evidence for dynamic SU(5) symmetry breaking in meson mass multiplets

    International Nuclear Information System (INIS)

    Frikkee, E.

    1994-07-01

    It is shown that the mass differences and multiplet pattern for pseudoscalar and vector mesons correspond to a chain of dynamic symmetry reductions SU(n) contains SU(n-1)xU(1). In this symmetry-reduction model, the differences between the masses of the quark flavours are the result of intra-hadronic interactions. Quark confinement is explained as a consequence of the fact that this symmetry breaking chain only occurs in hadrons. The results of a quantitative analysis of mass splittings in meson multiplets indicate that SU(5) is probably the highest symmetry for hadron states. In the proposed dynamic symmetry breaking scheme with five quark flavours there is no one-to-one correspondence between lepton and quark generations. (orig.)

  7. Flavour Democracy in Strong Unification

    CERN Document Server

    Abel, S A; Abel, Steven; King, Steven

    1998-01-01

    We show that the fermion mass spectrum may naturally be understood in terms of flavour democratic fixed points in supersymmetric theories which have a large domain of attraction in the presence of "strong unification". Our approach provides an alternative to the approximate Yukawa texture zeroes of the Froggatt-Nielsen mechanism. We discuss a particular model based on a broken gauged $SU(3)_L\\times SU(3)_R$ family symmetry which illustrates our approach.

  8. Quasi-relativistic fermions and dynamical flavour oscillations

    CERN Document Server

    Alexandre, Jean; Mavromatos, Nick E.

    2014-01-01

    We introduce new Lorentz-symmetry violating kinematics for a four-fermion interaction model, where dynamical mass generation is allowed, irrespectively of the strength of the coupling. In addition, these kinematics lead to a quasi-relativistic dispersion relation, in the sense that it is relativistic in both the infrared and the ultraviolet, but not in an intermediate regime, characterized by the mass $M$. For two fermions, we show that a flavour-mixing mass matrix is generated dynamically, and the Lorentz symmetric limit $M\\to\\infty$ leads to two free relativistic fermions, with flavour oscillations. This model, valid for either Dirac or Majorana fermions, can describe any set of phenomenological values for the eigen masses and the mixing angle.

  9. Discrete symmetries with neutral mesons

    Science.gov (United States)

    Bernabéu, José

    2018-01-01

    Symmetries, and Symmetry Breakings, in the Laws of Physics play a crucial role in Fundamental Science. Parity and Charge Conjugation Violations prompted the consideration of Chiral Fields in the construction of the Standard Model, whereas CP-Violation needed at least three families of Quarks leading to Flavour Physics. In this Lecture I discuss the Conceptual Basis and the present experimental results for a Direct Evidence of Separate Reversal-in-Time T, CP and CPT Genuine Asymmetries in Decaying Particles like Neutral Meson Transitions, using Quantum Entanglement and the Decay as a Filtering Measurement. The eight transitions associated to the Flavour-CP eigenstate decay products of entangled neutral mesons have demonstrated with impressive significance a separate evidence of TRV and CPV in Bd-physics, whereas a CPTV asymmetry shows a 2σ effect interpreted as an upper limit. Novel CPTV observables are discussed for K physics at KLOE-2, including the difference between the semileptonic asymmetries from KL and KS, the ratios of double decay rate Intensities to Flavour-CP eigenstate decay products and the ω-effect. Their observation would lead to a change of paradigm beyond Quantum Field Theory, however there is nothing in Quantum Mechanics forbidding CPTV.

  10. Chiral symmetry breaking parameters from QCD sum rules

    Energy Technology Data Exchange (ETDEWEB)

    Mallik, S [Karlsruhe Univ. (T.H.) (Germany, F.R.). Inst. fuer Theoretische Kernphysik; Bern Univ. (Switzerland). Inst. fuer Theoretische Physik)

    1982-10-04

    We obtain new QCD sum rules by considering vacuum expectation values of two-point functions, taking all the five quark bilinears into account. These sum rules are employed to extract values of different chiral symmetry breaking parameters in QCD theory. We find masses of light quarks, m=1/2msub(u)+msub(d)=8.4+-1.2 MeV, msub(s)=205+-65 MeV. Further, we obtain corrections to certain soft pion (kaon) PCAC relations and the violation of SU(3) flavour symmetry by the non-strange and strange quark-antiquark vacuum condensate.

  11. Perspectives for detecting lepton flavour violation in left-right symmetric models

    International Nuclear Information System (INIS)

    Bonilla, Cesar; Krauss, Manuel E.; Opferkuch, Toby; Porod, Werner

    2017-01-01

    We investigate lepton flavour violation in a class of minimal left-right symmetric models where the left-right symmetry is broken by triplet scalars. In this context we present a method to consistently calculate the triplet-Yukawa couplings which takes into account the experimental data while simultaneously respecting the underlying symmetries. Analysing various scenarios, we then calculate the full set of tree-level and one-loop contributions to all radiative and three-body flavour-violating fully leptonic decays as well as μ−e conversion in nuclei. Our method illustrates how these processes depend on the underlying parameters of the theory. To that end we observe that, for many choices of the model parameters, there is a strong complementarity between the different observables. For instance, in a large part of the parameter space, lepton flavour violating τ-decays have a large enough branching ratio to be measured in upcoming experiments. Our results further show that experiments coming online in the immediate future, like Mu3e and BELLE II, or longer-term, such as PRISM/PRIME, will probe significant portions of the currently allowed parameter space.

  12. Perspectives for detecting lepton flavour violation in left-right symmetric models

    Energy Technology Data Exchange (ETDEWEB)

    Bonilla, Cesar [AHEP Group, Instituto de Física Corpuscular - C.S.I.C./Universitat de València,Edificio de Institutos de Paterna, C/Catedratico José Beltrán 2,E-46980 Paterna (València) (Spain); Krauss, Manuel E.; Opferkuch, Toby [Bethe Center for Theoretical Physics & Physikalisches Institut der Universität Bonn,Nussallee 12, 53115 Bonn (Germany); Porod, Werner [Institut für Theoretische Physik und Astronomie, Universität Würzburg,Am Hubland, 97074 Würzburg (Germany)

    2017-03-06

    We investigate lepton flavour violation in a class of minimal left-right symmetric models where the left-right symmetry is broken by triplet scalars. In this context we present a method to consistently calculate the triplet-Yukawa couplings which takes into account the experimental data while simultaneously respecting the underlying symmetries. Analysing various scenarios, we then calculate the full set of tree-level and one-loop contributions to all radiative and three-body flavour-violating fully leptonic decays as well as μ−e conversion in nuclei. Our method illustrates how these processes depend on the underlying parameters of the theory. To that end we observe that, for many choices of the model parameters, there is a strong complementarity between the different observables. For instance, in a large part of the parameter space, lepton flavour violating τ-decays have a large enough branching ratio to be measured in upcoming experiments. Our results further show that experiments coming online in the immediate future, like Mu3e and BELLE II, or longer-term, such as PRISM/PRIME, will probe significant portions of the currently allowed parameter space.

  13. Neutrino Mass and Flavour Models

    International Nuclear Information System (INIS)

    King, Stephen F.

    2010-01-01

    We survey some of the recent promising developments in the search for the theory behind neutrino mass and tri-bimaximal mixing, and indeed all fermion masses and mixing. We focus in particular on models with discrete family symmetry and unification, and show how such models can also solve the SUSY flavour and CP problems. We also discuss the theoretical implications of the measurement of a non-zero reactor angle, as hinted at by recent experimental measurements.

  14. Single-flavour and two-flavour pairing in three-flavour quark matter

    International Nuclear Information System (INIS)

    Alford, Mark G; Cowan, Greig A

    2006-01-01

    We study single-flavour quark pairing ('self-pairing') in colour-superconducting phases of quark matter, paying particular attention to the difference between scenarios where all three flavours undergo single-flavour pairing, and scenarios where two flavours pair with each other ('2SC' pairing) and the remaining flavour self-pairs. We perform our calculations in the mean-field approximation using a pointlike four-fermion interaction based on single gluon exchange. We confirm the result from previous weakly-coupled-QCD calculations that when all three flavours self-pair the favoured channel for each is colour-spin-locked (CSL) pseudoisotropic pairing. However, we find that when the up and down quarks undergo 2SC pairing, they induce a colour chemical potential that disfavours the CSL phase. The strange quarks then self-pair in a 'polar' channel that breaks rotational invariance, although the CSL phase may survive in a narrow range of densities

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

    International Nuclear Information System (INIS)

    Czerwiński, E.; Babusci, D.; Badoni, D.; Balwierz, I.; Bencivenni, G.; Bini, C.; Bloise, C.; Bocci, V.; Bossi, F.; Branchini, P.; Budano, A.; Caldeira Balkeståhl, L.; Capon, G.; Ceradini, F.; Ciambrone, P.; Czerwiński, E.; Dané, E.; De Lucia, E.; De Robertis, G.; De Santis, A.

    2013-01-01

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

  16. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific O pinion Flavouring Group Evaluation 23, Revision 4 (FGE.23Rev4): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 22, 26 and 30

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 21 flavouring substances in the Flavouring Group Evaluation 23, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. This revision i...... also been considered. Specifications including complete purity criteria and identity for the materials of commerce have been provided for all 21 candidate substances. © European Food Safety Authority, 2013......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 21 flavouring substances in the Flavouring Group Evaluation 23, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. This revision...

  17. Exploring a new S U (4 ) symmetry of meson interpolators

    Science.gov (United States)

    Glozman, L. Ya.; Pak, M.

    2015-07-01

    In recent lattice calculations it has been discovered that mesons upon truncation of the quasizero modes of the Dirac operator obey a symmetry larger than the S U (2 )L×S U (2 )R×U (1 )A symmetry of the QCD Lagrangian. This symmetry has been suggested to be S U (4 )⊃S U (2 )L×S U (2 )R×U (1 )A that mixes not only the u- and d-quarks of a given chirality, but also the left- and right-handed components. Here it is demonstrated that bilinear q ¯q interpolating fields of a given spin J ≥1 transform into each other according to irreducible representations of S U (4 ) or, in general, S U (2 NF). This fact together with the coincidence of the correlation functions establishes S U (4 ) as a symmetry of the J ≥1 mesons upon quasizero mode reduction. It is shown that this symmetry is a symmetry of the confining instantaneous charge-charge interaction in QCD. Different subgroups of S U (4 ) as well as the S U (4 ) algebra are explored.

  18. Studies on mushroom flavours 2. Flavour compounds in coprinus comatus.

    Science.gov (United States)

    Dijkstra, F Y; Wikén, T O

    1976-01-01

    In an aqueous extract of fruit bodies of Coprinus comatus 3-octanone, 3-octanol, 1-octen-3-ol, 1-octanol, 2-methyl-2-penten-4-olide, 1-dodecanol and caprylic acid were identified conclusively and n-butyric and isobutyric acids preliminarily. Amino-acids, nucleotides and sugars were also determined. A mixture of 37 compounds found in the extract had a stronger flavour than the natural extract. 3-Octanol, 1-octen-3-ol, 1-octanol and 2-methyl-2-penten-4-olide were the volatiles with the strongest flavour. Mass and IR spectra of 2-methyl-2-penten-4-olide are presented.

  19. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 9, Revision 4 (FGE.09Rev4): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 21 flavouring substances in the Flavouring Group Evaluation 9, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. The present revi...

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

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 80 flavouring substances in the Flavouring Group Evaluation 08, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. Since the publi......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 80 flavouring substances in the Flavouring Group Evaluation 08, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. Since...... be estimated and accordingly the Panel concluded that the Procedure could not be applied to these four substances either. The remaining 71 substances were evaluated through a stepwise approach that integrates information on the structure-activity relationships, intake from current uses, toxicological threshold.......116, 12.120, 12.164, 12.167, 12.199, 15.007, 15.102 and 15.125 and 15.134], evaluated through the Procedure, no appropriate NOAEL was available and additional data are required. Besides the safety assessment of the flavouring substances, the specifications for the materials of commerce have also been...

  1. Minimal flavour violation an effective field theory approach

    CERN Document Server

    D'Ambrosio, G.; Isidori, G.; Strumia, A.

    2002-01-01

    We present a general analysis of extensions of the Standard Model which satisfy the criterion of Minimal Flavour Violation (MFV). We define this general framework by constructing a low-energy effective theory containing the Standard Model fields, with one or two Higgs doublets and, as the only source of SU(3)^5 flavour symmetry breaking, the background values of fields transforming under the flavour group as the ordinary Yukawa couplings. We analyse present bounds on the effective scale of dimension-six operators, which range between 1 and 10 TeV, with the most stringent constraints imposed by B -> X_s gamma. In this class of theories, it is possible to relate predictions for FCNC processes in B physics to those in K physics. We compare the sensitivity of various experimental searches in probing the hypothesis of MFV. Within the two-Higgs-doublet scenario, we develop a general procedure to obtain all tan(beta)-enhanced Higgs-mediated FCNC amplitudes, discussing in particular their impact in B -> l^+l^-, Delta...

  2. Controlled flavour changing neutral couplings in two Higgs Doublet models

    Energy Technology Data Exchange (ETDEWEB)

    Alves, Joao M.; Branco, Gustavo C.; Nebot, Miguel [Instituto Superior Tecnico (IST), Lisboa Univ., Departamento de Fisica e Centro de Fisica Teorica de Particulas (CFTP), Lisboa (Portugal); Botella, Francisco J.; Cornet-Gomez, Fernando [Universitat de Valencia-CSIC, Departament de Fisica Teorica y IFIC, Burjassot (Spain)

    2017-09-15

    We propose a class of two Higgs doublet models where there are flavour changing neutral currents (FCNC) at tree level, but under control due to the introduction of a discrete symmetry in the full Lagrangian. It is shown that in this class of models, one can have simultaneously FCNC in the up and down sectors, in contrast to the situation encountered in the renormalisable and minimal flavour violating 2HDM models put forward by Branco et al. (Phys Lett B 380:119, 1996). The intensity of FCNC is analysed and it is shown that in this class of models one can respect all the strong constraints from experiment without unnatural fine-tuning. It is pointed out that the additional sources of flavour and CP violation are such that they can enhance significantly the generation of the Baryon asymmetry of the Universe, with respect to the standard model. (orig.)

  3. Flavour physics and extra-dimensions

    Science.gov (United States)

    Iyer, Abhishek M.

    2018-05-01

    Randall-Sundrum (RS) model of warped extra-dimensions were originally proposed to explain the Planck-weak scale hierarchy. It was soon realised that modifications of the original setup, by introducing the fields in the bulk, has several interesting features. In particular it imbues a rich flavour structure to the fermionic sector thereby offering an understanding of the Yukawa hierarchy problem. This construction is also useful in explaining the recently observed deviations in the decay of the B mesons. We consider two scenarios to this effect : A) Right handed muon fields coupled more to NP that the corresponding muon doublets (unorthodox case). Non-universality exists in the right handed sector. B) Standard scenario with anomalies explained primarily by non-universal couplings to the lepton doublets. Further, we establish correlation with the parameter space consistent with the flavour anomalies in the neutral current sector and obtain predictions for rare K- decay which are likely to be another candle for NP with increased precision. The prediction for rare K- decays are different according to the scenario, thereby serving as a useful discriminatory tool. We also discussthe large flavour violation in the lepton sector and present an example with the implementation of bulk leptonic MFV which is essential to realize the model with low KK scales. Further we consider a radical solution, called GUT RS models, where the RS geometry can work as theory of flavour in the absence of flavour symmetries. In this case the low energy brane corresponds to the GUT scale as a result of which RS is no longer solution to the gauge hierarchy problem. The Kaluza Klein (KK) modes in this setup are naturally heavy due to which the low energy constraints can be easily avoided. We use this framework to discuss the supersymmetric version of the RS model and provide means to test this scenario by considering rare lepton decays like τ → μγ.

  4. Adolescents' interest in trying flavoured e-cigarettes.

    Science.gov (United States)

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

    2016-11-01

    More US adolescents use e-cigarettes than smoke cigarettes. Research suggests flavoured e-cigarettes appeal to youth, but little is known about perceptions of and reasons for attraction to specific flavours. A national sample of adolescents (n=1125) ages 13-17 participated in a phone survey from November 2014 to June 2015. We randomly assigned adolescents to respond to survey items about 1 of 5 e-cigarette flavours (tobacco, alcohol, menthol, candy or fruit) and used regression analysis to examine the impact of flavour on interest in trying e-cigarettes and harm beliefs. Adolescents were more likely to report interest in trying an e-cigarette offered by a friend if it were flavoured like menthol (OR=4.00, 95% CI 1.46 to 10.97), candy (OR=4.53, 95% CI 1.67 to 12.31) or fruit (OR=6.49, 95% CI 2.48 to 17.01) compared with tobacco. Adolescents believed that fruit-flavoured e-cigarettes were less harmful to health than tobacco-flavoured e-cigarettes (p<0.05). Perceived harm mediated the relationship between some flavours and interest in trying e-cigarettes. A minority of adolescents believed that e-cigarettes did not have nicotine (14.6%) or did not know whether they had nicotine (3.6%); these beliefs did not vary by flavour. Candy-flavoured, fruit-flavoured and menthol-flavoured e-cigarettes appeal to adolescents more than tobacco-flavoured or alcohol-flavoured e-cigarettes. This appeal is only partially explained by beliefs about reduced harm. Given adolescents' interest in trying e-cigarettes with certain flavours, policymakers should consider restricting advertisements promoting flavoured products in media that reach large numbers of young people. Future research should examine other reasons for the appeal of individual flavours, such as novelty and perceived luxury. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  5. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 7, Revision 4 (FGE.07Rev4): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 49 flavouring substances in the Flavouring Group Evaluation 07, including additional five substances in this Revision 4, using the Procedure in Commission ...

  6. Light third-generation squarks from flavour gauge messengers

    International Nuclear Information System (INIS)

    Brümmer, Felix; McGarrie, Moritz; Weiler, Andreas

    2014-01-01

    We study models of gauge-mediated supersymmetry breaking with a gauged horizontal SU(3) F symmetry acting on the quark superfields. If SU(3) F is broken non-supersymmetrically by F-term vacuum expectation values, the massive gauge bosons and gauginos become messengers for SUSY breaking mediation. These gauge messenger fields induce a flavour-dependent, negative contribution to the soft masses of the squarks at one loop. In combination with the soft terms from standard gauge mediation, one obtains large and degenerate first- and second-generation squark masses, while the stops and sbottoms are light. We discuss the implications of this mechanism for the superparticle spectrum and for flavour precision observables. We also provide an explicit realization in a model with simultaneous SUSY and SU(3) F breaking

  7. Light third-generation squarks from flavour gauge messengers

    International Nuclear Information System (INIS)

    Bruemmer, Felix; McGarrie, Moritz; Univ. of the Witwatersrand, Johannesburg; Weiler, Andreas; CERN - European Organization for Nuclear Research, Geneva

    2014-04-01

    We study models of gauge-mediated supersymmetry breaking with a gauged horizontal SU(3) F symmetry acting on the quark superfields. If SU(3) F is broken non-supersymmetrically by F-term vacuum expectation values, the massive gauge bosons and gauginos become messengers for SUSY breaking mediation. These gauge messenger fields induce a flavour-dependent, negative contribution to the soft masses of the squarks at one loop. In combination with the soft terms from standard gauge mediation, one obtains large and degenerate first- and second-generation squark masses, while the stops and sbottoms are light. We discuss the implications of this mechanism for the superparticle spectrum and for flavour precision observables. We also provide an explicit realization in a model with simultaneous SUSY and SU(3) F breaking.

  8. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 220, Revision 2 (FGE.220Rev1): α,β-Unsaturated ketones and precursors from chemical subgroup 4.4 of FGE.19: 3(2H)-Furanones

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 10 flavouring substances from subgroup 4.4 of FGE.19 in the Flavouring Group Evaluation 220 (FGE.220). FGE.220 is subdivided int...

  9. A unique $Z_4^R$ symmetry for the MSSM

    CERN Document Server

    Lee, Hyun Min; Ratz, Michael; Ross, Graham G; Schieren, Roland; Schmidt-Hoberg, Kai; Vaudrevange, Patrick K S

    2011-01-01

    We consider the possible anomaly free Abelian discrete symmetries of the MSSM that forbid the mu-term at perturbative order. Allowing for anomaly cancellation via the Green-Schwarz mechanism we identify discrete R-symmetries as the only possibility and prove that there is a unique Z_4^R symmetry that commutes with SO(10). We argue that non-perturbative effects will generate a mu-term of electroweak order thus solving the mu-problem. The non-perturbative effects break the Z_4^R symmetry leaving an exact Z_2 matter parity. As a result dimension four baryon- and lepton-number violating operators are absent while, at the non-perturbative level, dimension five baryon- and lepton-number violating operators get induced but are highly suppressed so that the nucleon decay rate is well within present bounds.

  10. Production of a transparent lavender flavour nanocapsule aqueous solution and pyrolysis characteristics of flavour nanocapsule.

    Science.gov (United States)

    Zhu, Guangyong; Xiao, Zuobing; Zhou, Rujun; Feng, Nienie

    2015-07-01

    Flavour plays an important role and has been widely used in many products. Usually, the components of flavour are volatile and the sensory perception can be changed as a result of volatilization, heating, oxidation and chemical interactions. Encapsulation can prevent the loss of volatile aromatic ingredients, provide protection and enhance the stability of the core materials. This work concentrated on production of a transparent lavender flavour nanocapsule aqueous solution. The results showed that a transparent lavender flavour microcapsule aqueous solution can be produced using hydroxypropyl-β-cyclodextrin (HP-β-CD) as wall material. The combination and interaction of flavour and wall materials were investigated by pyrolysis. Pyrolysis characteristics and kinetic parameters of the flavour nanocapsule were determined. During thermal degradation of blank HP-β-CD and flavour-HP-β-CD inclusion complex, three main stages can be distinguished. Due to the vaporization of lavender flavour encapsulated in HP-β-CD, the thermogravimetric (TG) curve of blank HP-β-CD shows a leveling-off from room temperature to 269 °C, while the TG curve of flavour-HP-β-CD inclusion complex is downward sloping in this temperature range. The kinetic parameters are helpful in understanding the mechanism of molecular recognition between hosts and guests.

  11. Mere exposure and flavour-flavour learning increase 2-3 year-old children's acceptance of a novel vegetable.

    Science.gov (United States)

    Hausner, Helene; Olsen, Annemarie; Møller, Per

    2012-06-01

    Vegetable consumption is low among many children. This study compared the efficacy of the exposure learning strategies mere exposure, flavour-flavour and flavour-nutrient learning in changing children's intake of a novel vegetable. An unmodified artichoke purée was served at pre-testing. Hereafter children were exposed 10 times to unmodified purée (mere exposure, n=32), a sweetened purée (flavour-flavour learning, n=33) or an energy dense purée with added fat (flavour-nutrient learning, n=39). Unmodified and sweet purée contained approximately 200 kJ/100g; the energy dense purée 580 kJ/100g. The unmodified purée was served again at post-testing, 3 and 6 months after last exposure to monitor long-term effects of learning. Intake of purée increased in the mere exposure and flavour-flavour condition, and was unchanged in the flavour-nutrient condition. Mere exposure changed children's intake by the 5th exposure, flavour-flavour learning by the 10th. Mere exposure led to the largest increase in intake of unmodified purée at post-test and over 6 months. Children following flavour-flavour learning consumed more of the sweet purée than of unmodified purée. About 30-40% of the children were resistant to acceptance changes. The results of this study imply that mere exposure and flavour-flavour learning are powerful strategies for changing children's acceptance of a novel vegetable, even though a substantial number of children are resistant to these types of exposure learning. Copyright © 2012 Elsevier Ltd. All rights reserved.

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

    CERN Document Server

    Blanke, Monika; Recksiegel, Stefan

    2016-04-02

    The Littlest Higgs Model with T-parity (LHT) belongs to the simplest new physics scenarios with new sources of flavour and CP violation. We present a new analysis of quark observables in the LHT model in view of the oncoming flavour precision era. We use all available information on the CKM parameters, lattice QCD input and experimental data on quark flavour observables and corresponding theoretical calculations, taking into account new lower bounds on the symmetry breaking scale and the mirror quark masses from the LHC. We investigate by how much the branching ratios for a number of rare $K$ and $B$ decays are still allowed to depart from their SM values. This includes $K^+\\to\\pi^+\

  13. A supersymmetric grand unified theory of flavour with PSL2(7)xSO(10)

    International Nuclear Information System (INIS)

    King, Stephen F.; Luhn, Christoph

    2010-01-01

    We construct a realistic Supersymmetric Grand Unified Theory of Flavour based on PSL 2 (7)xSO(10), where the quarks and leptons in the 16 of SO(10) are assigned to the complex triplet representation of PSL 2 (7), while the flavons are assigned to a combination of sextets and anti-triplets of PSL 2 (7). Using a D-term vacuum alignment mechanism, we require the flavon sextets of PSL 2 (7) to be aligned along the 3-3 direction leading to the third family Yukawa couplings, while the flavon anti-triplets describe the remaining Yukawa couplings. Other sextets are aligned along the neutrino flavour symmetry preserving directions leading to tri-bimaximal neutrino mixing via a type II see-saw mechanism, with predictions for neutrinoless double beta decay and cosmology.

  14. The minimal extension of the Standard Model with S3 symmetry

    International Nuclear Information System (INIS)

    Lee, C.E.; Lin, C.; Yang, Y.W.

    1991-01-01

    In this paper the two Higgs-doublet extension of the standard electroweak model with S 3 symmetry is presented. The flavour changing neutral Higgs interaction are automatically absent. A permutation symmetry breaking scheme is discussed. The correction to the Bjorken's approximation and the CP-violation factor J are given within this scheme

  15. The custodially protected Randall-Sundrum model. Theoretical aspects and flavour phenomenology

    International Nuclear Information System (INIS)

    Blanke, Monika

    2009-01-01

    Models with a warped extra dimension, so-called Randall-Sundrum models, provide an appealing solution to the gauge and flavour hierarchy problems of the Standard Model. After introducing the theoretical basics of such models, we concentrate on a specific model whose symmetry structure is extended to protect the T parameter and the Zb L anti b L coupling from large corrections. We introduce the basic action and discuss in detail effects of electroweak symmetry breaking and the flavour structure of the model. Then we analyse meson-antimeson mixing and rare decays that are affected by new tree level contributions from the Kaluza-Klein modes of the gauge bosons and from the Z boson in an important manner. After deriving analytic expressions for the most important K and B physics observables, we perform a global numerical analysis of the new effects in the model in question. We confirm the recent findings that a stringent constraint on the model is placed by CP-violation in K 0 - anti K 0 mixing. However, even for Kaluza-Klein particles in the reach of the LHC an agreement with all available data can be obtained without significant fine-tuning. We find possible large effects in either CP-violating effects in the B s - anti B s system or in the rare K decays, but not simultaneously. In any case the deviations from the Standard Model predictions in the rare B decays are small and difficult to measure. The specific pattern of new flavour effects allows to distinguish this model from other New Physics frameworks, which we demonstrate explicitly for the case of models with Minimal Flavour Violation and for the Littlest Higgs model with T-parity. (orig.)

  16. The custodially protected Randall-Sundrum model. Theoretical aspects and flavour phenomenology

    Energy Technology Data Exchange (ETDEWEB)

    Blanke, Monika

    2009-07-24

    Models with a warped extra dimension, so-called Randall-Sundrum models, provide an appealing solution to the gauge and flavour hierarchy problems of the Standard Model. After introducing the theoretical basics of such models, we concentrate on a specific model whose symmetry structure is extended to protect the T parameter and the Zb{sub L} anti b{sub L} coupling from large corrections. We introduce the basic action and discuss in detail effects of electroweak symmetry breaking and the flavour structure of the model. Then we analyse meson-antimeson mixing and rare decays that are affected by new tree level contributions from the Kaluza-Klein modes of the gauge bosons and from the Z boson in an important manner. After deriving analytic expressions for the most important K and B physics observables, we perform a global numerical analysis of the new effects in the model in question. We confirm the recent findings that a stringent constraint on the model is placed by CP-violation in K{sup 0} - anti K{sup 0} mixing. However, even for Kaluza-Klein particles in the reach of the LHC an agreement with all available data can be obtained without significant fine-tuning. We find possible large effects in either CP-violating effects in the B{sub s} - anti B{sub s} system or in the rare K decays, but not simultaneously. In any case the deviations from the Standard Model predictions in the rare B decays are small and difficult to measure. The specific pattern of new flavour effects allows to distinguish this model from other New Physics frameworks, which we demonstrate explicitly for the case of models with Minimal Flavour Violation and for the Littlest Higgs model with T-parity. (orig.)

  17. Emergence of a new S U (4 ) symmetry in the baryon spectrum

    Science.gov (United States)

    Denissenya, M.; Glozman, L. Ya.; Pak, M.

    2015-10-01

    Recently, a large degeneracy of J =1 mesons—that is, larger than the S U (2 )L×S U (2 )R×U (1 )A symmetry of the QCD Lagrangian—has been discovered upon truncation of the near-zero modes from the valence quark propagators. It has been found that this degeneracy represents the S U (4 ) group that includes the chiral rotations as well as the mixing of left- and right-handed quarks. This symmetry group turns out to be a symmetry of confinement in QCD. Consequently, one expects that the same symmetry should persist upon the near-zero mode removal in other hadron sectors as well. It has been shown that indeed the J =2 mesons follow the same symmetry pattern upon the low-lying mode elimination. Here we demonstrate the S U (4 ) symmetry of baryons once the near-zero modes are removed from the quark propagators. We also show a degeneracy of states belonging to different irreducible representations of S U (4 ). This implies a larger symmetry that includes S U (4 ) as a subgroup.

  18. Quark confinement through hidden breaking of colour symmetry

    International Nuclear Information System (INIS)

    Werle, J.

    1993-01-01

    The aim of this paper is to study of a non-linear mechanism of quark confinement. The sets of coupled equation for Dirac fields carrying colours and flavours are discussed. They contain non-linear self-interaction and mutual interaction terms of the same fractional form that was studied before for single Dirac fields (Phys.Lett. 71B, 357 (1977); Phys.Lett. 76B, 391 (1980); Acta Phys.Pol. B12, 601 (1981)). It turns out that the only way of preventing creation of isolated coloured objects consists in breaking global colour symmetry. An explicit form of the symmetry breaking term is proposed (different from that used in Acta Phys.Pol. B19, 203 (1988)), which implies that only white currents are conserved and the three colours are truly inseparable. Moreover, the new equations have the advantage of having strictly colour symmetric (white) solution that correspond to an absolute minimum of the symmetry breaking term of energy. (author). 4 refs

  19. Flavour-flavour learning occurs automatically and only in hungry participants.

    Science.gov (United States)

    Brunstrom, Jeffrey M; Fletcher, Hollie Z

    2008-01-28

    A novel flavour may become liked if it is presented repeatedly and in combination with a second flavour that is already liked. Conceptually, this 'flavour-flavour learning' is important, because it can account for many of our everyday food and flavour preferences. However, relatively little is known about the underlying process because learning paradigms have lacked reliability. Based on previous research we explored whether learning is determined by three variables; i) hunger state, ii) demand and contingency awareness, and iii) dietary restraint. Participants (male n=15/female n=15) consumed three different and novel-tasting fruit teas. One of the teas had a non-caloric sweetener added (CS+) and two were unsweetened (CS-). Before and after this training the participants ranked their preference for unsweetened versions of the three teas. We found that the training increased preference for the CS+ relative to the CS- teas. However, this effect was only found in hungry participants. We also found little evidence that learning was related to whether the participants could identify (recognition test) the specific tea that had been sweetened during training, suggesting that the underlying process is automatic and it operates outside conscious awareness. Learning was not predicted by dietary restraint (measured using the DEBQ-R scale). Together, these findings provide further evidence for a linkage between flavour-flavour learning and flavour-nutrient learning.

  20. Alcohol-flavoured tobacco products.

    Science.gov (United States)

    Jackler, Robert K; VanWinkle, Callie K; Bumanlag, Isabela M; Ramamurthi, Divya

    2018-05-01

    In 2009, the Food and Drug Administration (FDA) banned characterising flavours in cigarettes (except for menthol) due to their appeal to teen starter smokers. In August 2016, the agency deemed all tobacco products to be under its authority and a more comprehensive flavour ban is under consideration. To determine the scope and scale of alcohol-flavoured tobacco products among cigars & cigarillos, hookahs and electronic cigarettes (e-cigarettes). Alcohol-flavoured tobacco products were identified by online search of tobacco purveyors' product lines and via Google search cross-referencing the various tobacco product types versus a list of alcoholic beverage flavours (eg, wine, beer, appletini, margarita). 48 types of alcohol-flavoured tobacco products marketed by 409 tobacco brands were identified. Alcohol flavours included mixed drinks (n=25), spirits (11), liqueurs (7) and wine/beer (5). Sweet and fruity tropical mixed drink flavours were marketed by the most brands: piña colada (96), mojito (66) and margarita (50). Wine flavours were common with 104 brands. Among the tobacco product categories, brands offering alcohol-flavoured e-cigarettes (280) were most numerous, but alcohol-flavoured products were also marketed by cigars & cigarillos (88) and hookah brands (41). Brands by major tobacco companies (eg, Philip Morris, Imperial Tobacco) were well represented among alcohol-flavoured cigars & cigarillos with five companies offering a total of 17 brands. The widespread availability of alcohol-flavoured tobacco products illustrates the need to regulate characterising flavours on all tobacco products. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

  1. B meson mixing and low-energy dynamical flavour

    International Nuclear Information System (INIS)

    Chkareuli, J.L.

    1990-01-01

    The low-energy quantum flavour dynamics offered by the local horizontal symmetry SU(3) H for quark-lepton families is presented in some detail. It is shown that spontaneous breaking of this symmetry naturally leads to the simple Fritzsch ansatz for the quark mass matrices and simultaneously provides the observed magnitude of B d 0 -anti B d 0 mixing without any appreciable perturbation of the K 0 -anti K 0 system. This mixing determines a real scale for the masses of the SU(3) H gauge bosons. In marked contrast to the standard model this new approach is certain to give rise to small B s 0 -anti B s 0 mixing and large D 0 -anti D 0 mixing that can be of real interest in the near future. (orig.)

  2. Flavour chemicals in a sample of non-cigarette tobacco products without explicit flavour names sold in New York City in 2015.

    Science.gov (United States)

    Farley, Shannon M; Schroth, Kevin Rj; Grimshaw, Victoria; Luo, Wentai; DeGagne, Julia L; Tierney, Peyton A; Kim, Kilsun; Pankow, James F

    2018-03-01

    Youth who experiment with tobacco often start with flavoured products. In New York City (NYC), local law restricts sales of all tobacco products with 'characterising flavours' except for 'tobacco, menthol, mint and wintergreen'. Enforcement is based on packaging: explicit use of a flavour name (eg, 'strawberry') or image depicting a flavour (eg, a fruit) is presumptive evidence that a product is flavoured and therefore prohibited. However, a tobacco product may contain significant levels of added flavour chemicals even when the label does not explicitly use a flavour name. Sixteen tobacco products were purchased within NYC in 2015 that did not have explicit flavour names, along with three with flavour names. These were analysed for 92 known flavour chemicals plus triacetin by gas chromatography/mass spectrometry. 14 of the 16 products had total determined flavour chemical levels that were higher (>0.3 mg/g) than in previously studied flavour-labelled products and of a chemical profile indicating added flavour chemicals. The results suggest that the tobacco industry has responded to sales restrictions by renaming flavoured products to avoid explicitly identifying them as flavoured. While chemical analysis is the most precise means of identifying flavours in tobacco products, federal tobacco laws pre-empt localities from basing regulations on that approach, limiting enforcement options. If the Food and Drug Administration would mandate that all tobacco products must indicate when flavourings are present above a specific level, local jurisdictions could enforce their sales restrictions. A level of 0.1 mg/g for total added flavour chemicals is suggested here as a relevant reference value for regulating added flavour chemicals in tobacco products. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

  3. Tri-Bimaximal Neutrino Mixing from Discrete Symmetry in Extra Dimensions

    CERN Document Server

    Altarelli, Guido; Altarelli, Guido; Feruglio, Ferruccio

    2005-01-01

    We discuss a particularly symmetric model of neutrino mixings where, with good accuracy, the atmospheric mixing angle theta_{23} is maximal, theta_{13}=0 and the solar angle satisfies sin^2(theta_{12})=1/3 (Harrison-Perkins-Scott (HRS) matrix). The discrete symmetry A_4 is a suitable symmetry group for the realization of this type of model. We construct a model where the HRS matrix is exactly obtained in a first approximation without imposing ad hoc relations among parameters. The crucial issue of the required VEV alignment in the scalar sector is discussed and we present a natural solution of this problem based on a formulation with extra dimensions. We study the corrections from higher dimensionality operators allowed by the symmetries of the model and discuss the conditions on the cut-off scales and the VEVs in order for these corrections to be completely under control. Finally, the observed hierarchy of charged lepton masses is obtained by assuming a larger flavour symmetry. We also show that, under gener...

  4. Flavoured non-cigarette tobacco product use among US adults: 2013-2014.

    Science.gov (United States)

    Bonhomme, Michèle G; Holder-Hayes, Enver; Ambrose, Bridget K; Tworek, Cindy; Feirman, Shari P; King, Brian A; Apelberg, Benjamin J

    2016-11-01

    Limited data exist on flavoured non-cigarette tobacco product (NCTP) use among US adults. Data from the 2013 to 2014 National Adult Tobacco Survey (N=75 233), a landline and cellular telephone survey of US adults aged ≥18, were assessed to estimate past 30-day NCTP use, flavoured NCTP use and flavour types using bivariate analyses. During 2013-2014, 14.4% of US adults were past 30-day NCTP users. Nationally, an estimated 10.2 million e-cigarette users (68.2%), 6.1 million hookah users (82.3%), 4.1 million cigar smokers (36.2%) and 4.0 million smokeless tobacco users (50.6%) used flavoured products in the past 30 days. The most prevalent flavours reported were menthol/mint (76.9%) for smokeless tobacco; fruit (74.0%) for hookah; fruit (52.4%), candy/chocolate/other sweet flavours (22.0%) and alcohol (14.5%) for cigars/cigarillos/filtered little cigars; fruit (44.9%), menthol/mint (43.9%) and candy/chocolate/other sweet flavours (25.7%) for e-cigarettes and fruit (56.6%), candy/chocolate/other sweet flavours (26.5%) and menthol/mint (24.8%) for pipes. Except for hookah and pipes, past 30-day flavoured product use was highest among 18-24-year olds. By cigarette smoking, never smoking e-cigarette users (84.8%) were more likely to report flavoured e-cigarette use, followed by recent former smokers (78.1%), long-term former smokers (70.4%) and current smokers (63.2%). Flavoured NCTP use is prominent among US adult tobacco users, particularly among e-cigarette, hookah and cigar users. Flavoured product use, especially fruit and sweet-flavoured products, was higher among younger adults. It is important for tobacco prevention and control strategies to address all forms of tobacco use, including flavoured tobacco products. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  5. A simplified model of top-flavoured dark matter

    Energy Technology Data Exchange (ETDEWEB)

    Kast, Simon; Blanke, Monika [Karlsruher Institut fuer Technologie, Karlsruhe (Germany)

    2016-07-01

    We present the phenomenology of a new physics simplified model of top-flavoured dark matter. The dark matter particle is the lightest Dirac fermion of a new flavour-triplet coupling to the SM up-triplet via a new scalar mediator. The coupling is left general, following Dark Minimal Flavour Violation introduced in arXiv:1405.6709, and therefore is a new source of flavour violation. We study the impact of constraints from both flavour experiments, relic abundance and direct detection constraints, as well as collider bounds.

  6. Production of a transparent lavender flavour nanocapsule aqueous solution and pyrolysis characteristics of flavour nanocapsule

    OpenAIRE

    Zhu, Guangyong; Xiao, Zuobing; Zhou, Rujun; Feng, Nienie

    2014-01-01

    Flavour plays an important role and has been widely used in many products. Usually, the components of flavour are volatile and the sensory perception can be changed as a result of volatilization, heating, oxidation and chemical interactions. Encapsulation can prevent the loss of volatile aromatic ingredients, provide protection and enhance the stability of the core materials. This work concentrated on production of a transparent lavender flavour nanocapsule aqueous solution. The results showe...

  7. The representation theory of the symmetry group of lattice fermions as a basis for kinematics in lattice QCD

    International Nuclear Information System (INIS)

    Joos, H.; Schaefer, M.

    1987-01-01

    The symmetry group of staggered lattice fermions is discussed as a discrete subgroup of the symmetry group of the Dirac-Kaehler equation. For the representation theory of this group, G. Mackey's generalization of E.P. Wigner's procedure for the construction of unitary representations of groups with normal subgroups is used. A complete classification of these irreducible representations by ''momentum stars'', ''flavour orbits'' and ''reduced spins'' is given. (orig.)

  8. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 12, Revision 4 (FGE.12Rev4): primary saturated or unsaturated alicyclic alcohols, aldehydes, acids and esters from chemical groups 1 and 7

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 12 flavouring substances in Flavouring Group Evaluation 12, Revision 4 (FGE.12Rev4), including two additional substances, using the Procedure in Commission...... (the Procedure) that integrates information on structure–activity relationships, intake from current uses and the toxicological threshold of concern and available data on metabolism and toxicity. The Panel concluded that none of the 12 substances [FL-nos: 02.134, 02.186, 02.216, 02.217, 05.157, 05.......182, 05.183, 05.198, 08.135, 09.342, 09.670 and 09.829] gives rise to safety concerns at their levels of dietary intake, estimated on the basis of the maximised survey-derived daily intake approach. Besides the safety assessment of these flavouring substances, the specifications for the materials...

  9. Neutrino mass sum rules and symmetries of the mass matrix

    Energy Technology Data Exchange (ETDEWEB)

    Gehrlein, Julia [Karlsruhe Institute of Technology, Institut fuer Theoretische Teilchenphysik, Karlsruhe (Germany); Universidad Autonoma de Madrid, Departamento de Fisica Teorica, Madrid (Spain); Instituto de Fisica Teorica UAM/CSIC, Madrid (Spain); Spinrath, Martin [Karlsruhe Institute of Technology, Institut fuer Theoretische Teilchenphysik, Karlsruhe (Germany); National Center for Theoretical Sciences, Physics Division, Hsinchu (China)

    2017-05-15

    Neutrino mass sum rules have recently gained again more attention as a powerful tool to discriminate and test various flavour models in the near future. A related question which has not yet been discussed fully satisfactorily was the origin of these sum rules and if they are related to any residual or accidental symmetry. We will address this open issue here systematically and find previous statements confirmed. Namely, the sum rules are not related to any enhanced symmetry of the Lagrangian after family symmetry breaking but they are simply the result of a reduction of free parameters due to skillful model building. (orig.)

  10. Dark Matter and observable lepton flavour violation

    International Nuclear Information System (INIS)

    Heurtier, Lucien; Univ. Libre de Bruxelles; Teresi, Daniele

    2016-07-01

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

  11. Neutrino mass and mixing with discrete symmetry

    International Nuclear Information System (INIS)

    King, Stephen F; Luhn, Christoph

    2013-01-01

    This is a review paper about neutrino mass and mixing and flavour model building strategies based on discrete family symmetry. After a pedagogical introduction and overview of the whole of neutrino physics, we focus on the PMNS mixing matrix and the latest global fits following the Daya Bay and RENO experiments which measure the reactor angle. We then describe the simple bimaximal, tri-bimaximal and golden ratio patterns of lepton mixing and the deviations required for a non-zero reactor angle, with solar or atmospheric mixing sum rules resulting from charged lepton corrections or residual trimaximal mixing. The different types of see-saw mechanism are then reviewed as well as the sequential dominance mechanism. We then give a mini-review of finite group theory, which may be used as a discrete family symmetry broken by flavons either completely, or with different subgroups preserved in the neutrino and charged lepton sectors. These two approaches are then reviewed in detail in separate chapters including mechanisms for flavon vacuum alignment and different model building strategies that have been proposed to generate the reactor angle. We then briefly review grand unified theories (GUTs) and how they may be combined with discrete family symmetry to describe all quark and lepton masses and mixing. Finally, we discuss three model examples which combine an SU(5) GUT with the discrete family symmetries A 4 , S 4 and Δ(96). (review article)

  12. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2016. Scientific opinion on Flavouring Group Evaluation 400 (FGE.400): 3-(1- ((3,5-dimethylisoxazol-4-yl)methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)imidazolidine-2,4-dione

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    modifier in specific categories of food. There is no safety concern with respect to genotoxicity. A 90-day dietary administration study in rats showed no adverse effects for doses up to 100 mg/kg body weight (bw) per day, providing an adequate margin of safety. Developmental toxicity was not observed...... for various foods in different food categories.......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) of EFSA was requested to deliver a scientific opinion on the implications for human health of the flavouring substance 3-(1-((3,5-dimethylisoxazol-4-yl)methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)imidazolidine-2...

  13. Exclusive search for supersymmetry with same-flavour di-lepton final states with the ATLAS detector

    Energy Technology Data Exchange (ETDEWEB)

    Boehler, Michael

    2012-06-15

    Supersymmetry (SUSY) is one of the most promising extensions of the Standard Model of particle physics. It introduces a new symmetry between fermions and bosons by adding a bosonic superpartner to each SM fermion and a fermionic one to a each SM boson. If an excess of SUSY like signal is observed, SUSY particle properties (e.g. masses or mass differences) must be measured in order to determine the underlying SUSY parameters. Therefore, exclusive SUSY decay cascades with two leptons in the final state are isolated by the flavour subtraction method, in order to fit the endpoint of the invariant mass distribution of these leptons and determine SUSY particle mass differences. This analysis uses a data sample collected during the first half of 2011, corresponding to an integrated luminosity of 1 fb{sup -1} of {radical}(s)=7 TeV proton-proton collisions recorded with the ATLAS detector at the Large Hadron Collider. Since no significant same flavour excess is observed, the variable S, which is the measure of a same-flavour excess, is used to determine model-independent and model-dependent limits for different SUSY scenarios. The tightest limits can be set for models expecting exactly two opposite-sign same-flavour leptons and missing transverse momentum larger than 250 GeV. Assuming no combinatorial SUSY background events from different decay chains (ll'), models with di-lepton decays (ll) with SUSY same-flavour excess S{sub s} {>=}4.5 can be excluded at 95% CL. Considering a combinatorial SUSY background contribution with a ratio BR(ll')/BR(ll)=50% (100%) models with S{sub s}{>=}5.5(6.7) can be excluded at 95% CL. For the GMSB model with a slepton NLSP, this translates into a limit of the GMSB parameter {lambda}=40 TeV exceeding the current LEP limits.

  14. Exclusive search for supersymmetry with same-flavour di-lepton final states with the ATLAS detector

    International Nuclear Information System (INIS)

    Boehler, Michael

    2012-06-01

    Supersymmetry (SUSY) is one of the most promising extensions of the Standard Model of particle physics. It introduces a new symmetry between fermions and bosons by adding a bosonic superpartner to each SM fermion and a fermionic one to a each SM boson. If an excess of SUSY like signal is observed, SUSY particle properties (e.g. masses or mass differences) must be measured in order to determine the underlying SUSY parameters. Therefore, exclusive SUSY decay cascades with two leptons in the final state are isolated by the flavour subtraction method, in order to fit the endpoint of the invariant mass distribution of these leptons and determine SUSY particle mass differences. This analysis uses a data sample collected during the first half of 2011, corresponding to an integrated luminosity of 1 fb -1 of √(s)=7 TeV proton-proton collisions recorded with the ATLAS detector at the Large Hadron Collider. Since no significant same flavour excess is observed, the variable S, which is the measure of a same-flavour excess, is used to determine model-independent and model-dependent limits for different SUSY scenarios. The tightest limits can be set for models expecting exactly two opposite-sign same-flavour leptons and missing transverse momentum larger than 250 GeV. Assuming no combinatorial SUSY background events from different decay chains (ll'), models with di-lepton decays (ll) with SUSY same-flavour excess S s ≥4.5 can be excluded at 95% CL. Considering a combinatorial SUSY background contribution with a ratio BR(ll')/BR(ll)=50% (100%) models with S s ≥5.5(6.7) can be excluded at 95% CL. For the GMSB model with a slepton NLSP, this translates into a limit of the GMSB parameter Λ=40 TeV exceeding the current LEP limits.

  15. Exclusive search for supersymmetry with same-flavour di-lepton final states with the ATLAS detector

    Energy Technology Data Exchange (ETDEWEB)

    Boehler, Michael

    2012-06-15

    Supersymmetry (SUSY) is one of the most promising extensions of the Standard Model of particle physics. It introduces a new symmetry between fermions and bosons by adding a bosonic superpartner to each SM fermion and a fermionic one to a each SM boson. If an excess of SUSY like signal is observed, SUSY particle properties (e.g. masses or mass differences) must be measured in order to determine the underlying SUSY parameters. Therefore, exclusive SUSY decay cascades with two leptons in the final state are isolated by the flavour subtraction method, in order to fit the endpoint of the invariant mass distribution of these leptons and determine SUSY particle mass differences. This analysis uses a data sample collected during the first half of 2011, corresponding to an integrated luminosity of 1 fb{sup -1} of {radical}(s)=7 TeV proton-proton collisions recorded with the ATLAS detector at the Large Hadron Collider. Since no significant same flavour excess is observed, the variable S, which is the measure of a same-flavour excess, is used to determine model-independent and model-dependent limits for different SUSY scenarios. The tightest limits can be set for models expecting exactly two opposite-sign same-flavour leptons and missing transverse momentum larger than 250 GeV. Assuming no combinatorial SUSY background events from different decay chains (ll'), models with di-lepton decays (ll) with SUSY same-flavour excess S{sub s} {>=}4.5 can be excluded at 95% CL. Considering a combinatorial SUSY background contribution with a ratio BR(ll')/BR(ll)=50% (100%) models with S{sub s}{>=}5.5(6.7) can be excluded at 95% CL. For the GMSB model with a slepton NLSP, this translates into a limit of the GMSB parameter {lambda}=40 TeV exceeding the current LEP limits.

  16. Broken SU(4) symmetry and new resonance

    International Nuclear Information System (INIS)

    Ueda, Y.

    1975-11-01

    Weinberg's spectral function sum rules are modified to accommodate broken symmetry effects of SU(4). With a simple choice of the symmetry-breaking term, the spectral function sum rules yield the observed vector meson mass spectrum as well as sum rules for the e - e + decay rates of vector mesons. In particular, a new mass formula, which can be interpreted as the broken symmetry version of the Schwinger formula, is derived, the agreement with experiments is excellent. (Ueda, Y.)

  17. Flavour alignment in physics beyond the standard model

    Energy Technology Data Exchange (ETDEWEB)

    Braeuninger, Carolin Barbara

    2012-11-21

    There are numerous reasons to think that the Standard Model of physics is not the ultimate theory of nature on very small scales. However, attempts to construct theories that go beyond the Standard Model generically lead to high rates of flavour changing neutral processes that are in conflict with experiment: Quarks are the fundamental constituents of protons and neutrons. Together with electrons they form the visible matter of the universe1. They come in three generations or ''flavours''. In interactions, quarks of different generations can mix, i.e. a quark of one flavour can transform into a quark of another flavour. In the Standard Model, at first order in perturbation theory, such processes occur only via the exchange of a charged particle. Flavour changing neutral processes can only arise in processes involving loops of charged particles. This is due to the fact that all couplings of two quarks to a neutral particle are diagonal in the basis of the mass eigenstates of the quarks. There is thus no mixing of quarks of different flavour at first order. Since the loop processes are suppressed by a loop factor, the Standard Model predicts very low rates for neutral processes that change the flavour of quarks. So far, this is in agreement with experiment. In extensions of the Standard Model, new couplings to the quarks are usually introduced. In general there is no reason why the new coupling matrices should be diagonal in the mass basis of the quarks. These models therefore predict high rates for processes that mix quarks of different flavour. Extensions of the Standard Model must therefore have a non-trivial flavour structure. A possibility to avoid flavour violation is to assume that the new couplings are aligned with the mass matrices of the quarks, i.e. diagonal in the same basis. This alignment could be due to a flavour symmetry. In this thesis, two extensions of the Standard Model with alignment are studied. The first is a simple

  18. Flavour alignment in physics beyond the standard model

    International Nuclear Information System (INIS)

    Braeuninger, Carolin Barbara

    2012-01-01

    There are numerous reasons to think that the Standard Model of physics is not the ultimate theory of nature on very small scales. However, attempts to construct theories that go beyond the Standard Model generically lead to high rates of flavour changing neutral processes that are in conflict with experiment: Quarks are the fundamental constituents of protons and neutrons. Together with electrons they form the visible matter of the universe1. They come in three generations or ''flavours''. In interactions, quarks of different generations can mix, i.e. a quark of one flavour can transform into a quark of another flavour. In the Standard Model, at first order in perturbation theory, such processes occur only via the exchange of a charged particle. Flavour changing neutral processes can only arise in processes involving loops of charged particles. This is due to the fact that all couplings of two quarks to a neutral particle are diagonal in the basis of the mass eigenstates of the quarks. There is thus no mixing of quarks of different flavour at first order. Since the loop processes are suppressed by a loop factor, the Standard Model predicts very low rates for neutral processes that change the flavour of quarks. So far, this is in agreement with experiment. In extensions of the Standard Model, new couplings to the quarks are usually introduced. In general there is no reason why the new coupling matrices should be diagonal in the mass basis of the quarks. These models therefore predict high rates for processes that mix quarks of different flavour. Extensions of the Standard Model must therefore have a non-trivial flavour structure. A possibility to avoid flavour violation is to assume that the new couplings are aligned with the mass matrices of the quarks, i.e. diagonal in the same basis. This alignment could be due to a flavour symmetry. In this thesis, two extensions of the Standard Model with alignment are studied. The first is a simple extension of the Standard

  19. Meat flavour

    International Nuclear Information System (INIS)

    Rosset, R.; Liger, P.; Roussel-Ciquard, N.

    1978-01-01

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

  20. Overview on heavy flavour measurements in lead-lead collisions at the CERN-LHC

    CERN Document Server

    Mischke, Andre

    2013-01-01

    High energy collisions of heavy atomic nuclei allow to create and carefully study a high-density, colour-deconfined state of strongly-interacting matter. According to calculations from lattice Quantum-Chromodynamics, under the conditions of high energy density and temperature reached in such collisions, the phase transition to a quark-gluon plasma (QGP) is expected to occur, where the colour confinement of quarks and gluons into hadrons should vanish and chiral symmetry should be restored. Heavy-flavour particles, containing charm and beauty, are unique probes of the conditions of the medium formed in nucleus-nucleus collisions at high energy. In this report recent measurements on open and hidden heavy-flavour production in lead-lead collisions at CERN's Large Hadron Collider are presented and discussed.

  1. Finite flavour groups of fermions

    International Nuclear Information System (INIS)

    Grimus, Walter; Ludl, Patrick Otto

    2012-01-01

    We present an overview of the theory of finite groups, with regard to their application as flavour symmetries in particle physics. In a general part, we discuss useful theorems concerning group structure, conjugacy classes, representations and character tables. In a specialized part, we attempt to give a fairly comprehensive review of finite subgroups of SO(3) and SU(3), in which we apply and illustrate the general theory. Moreover, we also provide a concise description of the symmetric and alternating groups and comment on the relationship between finite subgroups of U(3) and finite subgroups of SU(3). Although in this review we give a detailed description of a wide range of finite groups, the main focus is on the methods which allow the exploration of their different aspects. (topical review)

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

    CERN Multimedia

    PH Department

    2011-01-01

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

  3. Quantum electrodynamics within the framework of a new 4-dimensional symmetry

    International Nuclear Information System (INIS)

    Hsu, J.P.

    1977-06-01

    Quantum electrodynamics is discussed within the framework of a new 4-dimensional symmetry in which the concept of time, the propagation of light and the transformation property of many physical quantities are drastically different from those in special relativity. However, they are consistent with experiments. The new framework allows for natural developments of additional concepts. A possible and crucial experimental test of the new 4-dimensional symmetry is discussed

  4. Study of theory and phenomenology of some classes of family symmetry and unification models

    International Nuclear Information System (INIS)

    Kane, Gordon L.; King, Steve F.; Peddie, Iain N.R.; Velasco-Sevilla, Liliana

    2005-01-01

    We review and compare theoretically and phenomenologically a number of possible family symmetries, which when combined with unification, could be important in explaining quark, lepton and neutrino masses and mixings, providing new results in several cases. Theoretical possibilities include abelian or non-abelian, symmetric or non symmetric Yukawa matrices, Grand Unification or not. Our main focus is on anomaly-free U(1) family symmetry combined with SU(5) unification, although we also discuss other possibilities. We provide a detailed phenomenological fit of the fermion masses and mixings for several examples, and discuss the supersymmetric flavour issues in such theories, including a detailed analysis of lepton flavour violation. We show that it is not possible to quantitatively and decisively discriminate between these different theoretical possibilities at the present time

  5. Understanding flavour at the LHC

    CERN Multimedia

    CERN. Geneva

    2008-01-01

    Huge progress in flavour physics has been achieved by the two B-factories and the Tevatron experiments. This progress has, however, deepened the new physics flavour puzzle: If there is new physics at the TeV scale, why aren't flavour changing neutral current processes enhanced by orders of magnitude compared to the standard model predictions? The forthcoming ATLAS and CMS experiments can potentially solve this puzzle. Perhaps even more surprisingly, these experiments can potentially lead to progress in understanding the standard model flavour puzzle: Why is there smallness and hierarchy in the flavour parameters? Thus, a rich and informative flavour program is awaiting us not only in the flavour-dedicated LHCb experiment, but also in the high-pT ATLAS and CMS experiments.

  6. Sakai-Sugimoto model, tachyon condensation and chiral symmetry breaking

    International Nuclear Information System (INIS)

    Dhar, Avinash; Nag, Partha

    2008-01-01

    We modify the Sakai-Sugimoto model of chiral symmetry breaking to take into account the open string tachyon which stretches between the flavour D8-branes and D8-bar-branes. There are several reasons of consistency for doing this: (i) Even if it might be reasonable to ignore the tachyon in the ultraviolet where the flavour branes and antibranes are well separated and the tachyon is small, it is likely to condense and acquire large values in the infrared where the branes meet. This takes the system far away from the perturbatively stable minimum of the Sakai-Sugimoto model; (ii) The bifundamental coupling of the tachyon to fermions of opposite chirality makes it a suitable candidate for the quark mass and chiral condensate parameters. We show that the modified Sakai-Sugimoto model with the tachyon present has a classical solution satisfying all the desired consistency properties. In this solution chiral symmetry breaking coincides with tachyon condensation. We identify the parameters corresponding to the quark mass and the chiral condensate and also briefly discuss the mesonic spectra

  7. The symmetry of large N=4 holography

    International Nuclear Information System (INIS)

    Gaberdiel, Matthias R.; Peng, Cheng

    2014-01-01

    For the proposed duality relating a family of N=4 superconformal coset models to a certain supersymmetric higher spin theory on AdS_3, the asymptotic symmetry algebra of the bulk description is determined. It is shown that, depending on the choice of the boundary charges, one may obtain either the linear or the non-linear superconformal algebra on the boundary. We compare the non-linear version of the asymptotic symmetry algebra with the non-linear coset algebra and find non-trivial agreement in the ’t Hooft limit, thus giving strong support for the proposed duality. As a by-product of our analysis we also show that the W_∞ symmetry of the coset theory is broken under the exactly marginal perturbation that preserves the N=4 superconformal algebra

  8. Flavour Chemistry of Chicken Meat: A Review

    OpenAIRE

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

    2013-01-01

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

  9. Spontaneous symmetry breaking in 4-dimensional heterotic string

    International Nuclear Information System (INIS)

    Maharana, J.

    1989-07-01

    The evolution of a 4-dimensional heterotic string is considered in the background of its massless excitations such as graviton, antisymmetric tensor, gauge fields and scalar bosons. The compactified bosonic coordinates are fermionized. The world-sheet supersymmetry requirement enforces Thirring-like four fermion coupling to the background scalar fields. The non-abelian gauge symmetry is exhibited through the Ward identities of the S-matrix elements. The spontaneous symmetry breaking mechanism is exhibited through the broken Ward identities. An effective 4-dimensional action is constructed and the consequence of spontaneous symmetry breaking is envisaged for the effective action. 19 refs

  10. Flavour in the era of the LHC

    CERN Multimedia

    2006-01-01

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

  11. Flavour in the era of the LHC

    CERN Multimedia

    2006-01-01

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

  12. Comparison of Flavour and Volatile Flavour Compounds of Mixed Elderberry Juices

    Directory of Open Access Journals (Sweden)

    Eva Vítová

    2015-01-01

    Full Text Available The aim of this work was to find the best composition for fruit drink based on elderberries with optimal flavour characteristics. For this purpose elderberry juice was mixed with various fruit juices (grape, black currant, apple, orange, carrot in various ratios, flavour was evaluated sensorially and instrumentally as the content of aroma compounds. Five flavour characteristics (sweet, acid/sour, bitter, astringent, characteristic elderberry, off-flavour, odour, texture (mouth-feel, colour and overall acceptability were evaluated sensorially using scale. Aroma compounds were extracted by solid phase microextraction and assessed by gas chromatography with flame ionization detection and gas chromatography-mass spectrometry. The significant differences (P < 0.05 in flavour were found between samples, which could be explained by differences in their volatile profiles. In total 57 compounds were identified in fruit juices and included 20 alcohols, 10 aldehydes, 8 ketones, 7 acids, 7 esters and 5 other compounds. Alcohols were quantitatively the most important group of all juices. The grape-elderberry juice, in optimum ratio 7:3 (70% v/v of elderberry, was proposed for practical use owing to the pleasant sweetish, elderberry flavour, and excellent other sensory characteristics.

  13. CP -symmetry of order 4 and its consequences

    International Nuclear Information System (INIS)

    Ivanov, Igor P.

    2017-01-01

    Extended Higgs sectors offer rich opportunities for various forms of CP -violation. Here, we describe a new form of CP-conservation and discuss its consequences. We give a concrete example of a three-Higgs-doublet model dubbed CP4-3HDM with a CP -symmetry of order 4 and no other other accidental symmetries. If the vacuum conserves this symmetry, the model is CP -conserving with pairwise mass-degenerate extra neutral Higgs bosons. These fields cannot be classified as CP -even or CP -odd but they can be combined into complex physical fields which are CP -half-odd, that is, they pick up the i factor upon CP transformation. These CP -half-odd scalars can be Yukawa-coupled to the fermion bilinears in a CP -conserving way. We discuss fundamental and phenomenological features of the model, and stress a peculiar clash between the CP -symmetry and any convention for the particle-antiparticle assignment. (paper)

  14. Gauged Lepton Flavour

    CERN Document Server

    Alonso, R.; Gavela, M.B.; Grinstein, B.; Merlo, L.; Quilez, P.

    2016-12-22

    The gauging of the lepton flavour group is considered in the Standard Model context and in its extension with three right-handed neutrinos. The anomaly cancellation conditions lead to a Seesaw mechanism as underlying dynamics for all leptons; requiring in addition a phenomenologically viable setup leads to Majorana masses for the neutral sector: the type I Seesaw Lagrangian in the Standard Model case and the inverse Seesaw in the extended model. Within the minimal extension of the scalar sector, the Yukawa couplings are promoted to scalar fields in the bifundamental of the flavour group. The resulting low-energy Yukawa couplings are proportional to inverse powers of the vacuum expectation values of those scalars; the protection against flavour changing neutral currents differs from that of Minimal Flavor Violation. In all cases, the $\\mu-\\tau$ flavour sector exhibits rich and promising phenomenological signals.

  15. Flavour generation during commercial barley and malt roasting operations: a time course study.

    Science.gov (United States)

    Yahya, Hafiza; Linforth, Robert S T; Cook, David J

    2014-02-15

    The roasting of barley and malt products generates colour and flavour, controlled principally by the time course of product temperature and moisture content. Samples were taken throughout the industrial manufacture of three classes of roasted product (roasted barley, crystal malt and black malt) and analysed for moisture content, colour and flavour volatiles. Despite having distinct flavour characteristics, the three products contained many compounds in common. The product concentrations through manufacture of 15 flavour compounds are used to consider the mechanisms (Maillard reaction, caramelisation, pyrolysis) by which they were formed. The use of water sprays resulted in transient increases in formation of certain compounds (e.g., 2-cyclopentene-1,4-dione) and a decrease in others (e.g., pyrrole). The study highlights rapid changes in colour and particularly flavour which occur at the end of roasting and onwards to the cooling floor. This highlights the need for commercial maltsters to ensure consistency of procedures from batch to batch. Copyright © 2013 Elsevier Ltd. All rights reserved.

  16. Top-flavoured dark matter in Dark Minimal Flavour Violation

    Energy Technology Data Exchange (ETDEWEB)

    Blanke, Monika; Kast, Simon [Institut für Kernphysik, Karlsruhe Institute of Technology,Hermann-von-Helmholtz-Platz 1, D-76344 Eggenstein-Leopoldshafen (Germany); Institut für Theoretische Teilchenphysik, Karlsruhe Institute of Technology,Engesserstraße 7, D-76128 Karlsruhe (Germany)

    2017-05-31

    We study a simplified model of top-flavoured dark matter in the framework of Dark Minimal Flavour Violation. In this setup the coupling of the dark matter flavour triplet to right-handed up-type quarks constitutes the only new source of flavour and CP violation. The parameter space of the model is restricted by LHC searches with missing energy final states, by neutral D meson mixing data, by the observed dark matter relic abundance, and by the absence of signal in direct detection experiments. We consider all of these constraints in turn, studying their implications for the allowed parameter space. Imposing the mass limits and coupling benchmarks from collider searches, we then conduct a combined analysis of all the other constraints, revealing their non-trivial interplay. Especially interesting is the combination of direct detection and relic abundance constraints, having a severe impact on the structure of the dark matter coupling matrix. We point out that future bounds from upcoming direct detection experiments, such as XENON1T, XENONnT, LUX-ZEPLIN, and DARWIN, will exclude a large part of the parameter space and push the DM mass to higher values.

  17. Spin energy levels in axial symmetry: spin 4

    Energy Technology Data Exchange (ETDEWEB)

    de Biasi, R S; Portella, P D [Instituto Militar de Engenharia, Rio de Janeiro (Brazil). Secao de Engenharia e Ciencia dos Materiais

    1979-01-01

    The spin energy levels in axial symmetry are presented, in graphical and tabular form, for a spin 4. The levels are calculated for five different angles between the applied field and the symmetry axis 0/sup 0/, 30/sup 0/, 45/sup 0/, 60 and 90/sup 0/.

  18. Scientific Opinion on Flavouring Group Evaluation 220 Revision 3 (FGE.220Rev3): Consideration of genotoxic potential for α,β-unsaturated 3(2H)-Furanones from subgroup 4.4 of FGE.19

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 10 flavouring substances from FGE.19 subgroup 4.4, in the Flavouring Group Evaluation 220 (FGE.220). FGE.220 is subdivided...... into two subgroups: subgroup 4.4a containing [FL-no: 13.089, 13.117, 13.119, 13.157 and 13.175] and subgroup 4.4b containing [13.010, 13.084 and 13.085, 13.099 and 13.176]. For both subgroups the Panel concluded that the genotoxicity alert could not be ruled out based on the data available and accordingly...... additional genotoxicity data were requested. In FGE.220, Revision 1, the Panel concluded that for the substances in subgroup 4.4b there is no concern for genotoxicity. In FGE.220, Revision 2, the Panel evaluated genotoxicity studies on two representative substances of subgroup 4.4a: 2,5-dimethylfuran-3(2H...

  19. Hyperon sigma terms for 2+1 quark flavours

    Energy Technology Data Exchange (ETDEWEB)

    Horsley, R.; Winter, F.; Zanotti, J.M. [Edinburgh Univ. (United Kingdom). School of Physics and Astronomy; Nakamura, Y. [RIKEN Advanded Institute for Computational Science, Kobe, Hyogo (Japan); Perlt, H.; Schiller, A. [Leipzig Univ. (Germany). Inst. fuer Theoretische Physik; Pleiter, D. [Juelich Research Centre (Germany); Regensburg Univ. (Germany). Institut fuer Theoretische Physik; Rakow, P.E.L. [Liverpool Univ. (United Kingdom). Theoretical Physics Division; Schierholz, G. [Regensburg Univ. (Germany). Institut fuer Theoretische Physik; Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Stueben, H. [Konrad-Zuse-Zentrum fuer Informationstechnik Berlin (ZIB) (Germany)

    2011-10-15

    QCD lattice simulations determine hadron masses as functions of the quark masses. From the gradients of these masses and using the Feynman- Hellmann theorem the hadron sigma terms can then be determined. We use here a novel approach of keeping the singlet quark mass constant in our simulations which upon using an SU(3) flavour symmetry breaking expansion gives highly constrained (i.e. few parameter) fits for hadron masses in a multiplet. This is a highly advantageous procedure for determining the hadron mass gradient as it avoids the use of delicate chiral perturbation theory. We illustrate the procedure here by estimating the light and strange sigma terms for the baryon octet. (orig.)

  20. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 217, Revision 1 (FGE.217Rev1). Consideration of genotoxic potential for α,β-Unsaturated ketones and precursors from chemical subgroup 4.1 of FGE

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 12 flavouring substances from subgroup 4.1 of FGE.19 in the Flavouring Group Evaluation 217 (FGE.217). In FGE.217, 6-methylcouma...

  1. Impact of Flavour Variability on Electronic Cigarette Use Experience: An Internet Survey

    Directory of Open Access Journals (Sweden)

    Konstantinos E. Farsalinos

    2013-12-01

    Full Text Available Background: A major characteristic of the electronic cigarette (EC market is the availability of a large number of different flavours. This has been criticised by the public health authorities, some of whom believe that diverse flavours will attract young users and that ECs are a gateway to smoking. At the same time, several reports in the news media mention that the main purpose of flavour marketing is to attract youngsters. The importance of flavourings and their patterns of use by EC consumers have not been adequately evaluated, therefore, the purpose of this survey was to examine and understand the impact of flavourings in the EC experience of dedicated users. Methods: A questionnaire was prepared and uploaded in an online survey tool. EC users were asked to participate irrespective of their current smoking status. Participants were divided according to their smoking status at the time of participation in two subgroups: former smokers and current smokers. Results: In total, 4,618 participants were included in the analysis, with 4,515 reporting current smoking status. The vast majority (91.1% were former smokers, while current smokers had reduced smoking consumption from 20 to 4 cigarettes per day. Both subgroups had a median smoking history of 22 years and had been using ECs for 12 months. On average they were using three different types of liquid flavours on a regular basis, with former smokers switching between flavours more frequently compared to current smokers; 69.2% of the former subgroup reported doing so on a daily basis or within the day. Fruit flavours were more popular at the time of participation, while tobacco flavours were more popular at initiation of EC use. On a scale from 1 (not at all important to 5 (extremely important participants answered that variability of flavours was “very important” (score = 4 in their effort to reduce or quit smoking. The majority reported that restricting variability will make ECs less

  2. Flavour tagging performance in LHCb

    International Nuclear Information System (INIS)

    Grabalosa Gandara, Marc

    2009-01-01

    To do precise CP violation measurements, the best possible determination of the flavour of the B-meson is necessary. This report summarizes the flavour tagging performances for the LHCb experiment. The flavour tagging is obtained through a combination of several methods, based on different signatures. The use of control channels, which are decays to flavour-specific final states, will allow to determine the wrong tag fraction ω (the probability of a tag to be wrong), which can be used as an input for the determination of CKM unitarity triangle angles.

  3. Factors influencing the flavour of game meat: A review.

    Science.gov (United States)

    Neethling, J; Hoffman, L C; Muller, M

    2016-03-01

    Flavour is a very important attribute contributing to the sensory quality of meat and meat products. Although the sensory quality of meat includes orthonasal and retronasal aroma, taste, as well as appearance, juiciness and other textural attributes, the focus of this review is primarily on flavour. The influence of species, age, gender, muscle anatomical location, diet, harvesting conditions, ageing of meat, packaging and storage, as well as cooking method on the flavour of game meat are discussed. Very little research is available on the factors influencing the flavour of the meat derived from wild and free-living game species. The aim of this literature review is thus to discuss the key ante- and post-mortem factors that influence the flavour of game meat, with specific focus on wild and free-living South African game species. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. Inclusive Flavour Tagging Algorithm

    International Nuclear Information System (INIS)

    Likhomanenko, Tatiana; Derkach, Denis; Rogozhnikov, Alex

    2016-01-01

    Identifying the flavour of neutral B mesons production is one of the most important components needed in the study of time-dependent CP violation. The harsh environment of the Large Hadron Collider makes it particularly hard to succeed in this task. We present an inclusive flavour-tagging algorithm as an upgrade of the algorithms currently used by the LHCb experiment. Specifically, a probabilistic model which efficiently combines information from reconstructed vertices and tracks using machine learning is proposed. The algorithm does not use information about underlying physics process. It reduces the dependence on the performance of lower level identification capacities and thus increases the overall performance. The proposed inclusive flavour-tagging algorithm is applicable to tag the flavour of B mesons in any proton-proton experiment. (paper)

  5. Majorana neutrino transition magnetic moment in a variant of Zee model with horizontal symmetry

    International Nuclear Information System (INIS)

    Dhar, Jyoti; Dev, S.

    1992-01-01

    A SU(2) H symmetric variant of Zee model of lepton flavour violation is presented and is shown to lead to neutrino transition magnetic moment of the order required to explain the solar neutrino deficit and the possible anticorrelation of solar neutrino flux with sunspot activity via VVO mechanism. The use of horizontal symmetry leads to totally degenerate neutrino states which may be combined to form a ZKM Dirac neutrino with naturally small mass. (author). 22 refs., 1 fig

  6. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 30, Revision 1 (FGE.30Rev1): 4-Prop-1-enylphenol and 2-methoxy-4-(prop- 1enyl)phenyl 3-methylbutyrate from chemical group 17

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate two flavouring substances in the Flavouring Group Evaluation 30, Revision 1, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the su......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate two flavouring substances in the Flavouring Group Evaluation 30, Revision 1, using the Procedure in Commission Regulation (EC) No 1565/2000. None...... of the substances were considered to have genotoxic potential. The two substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel...... concluded that the two substances [FL-no: 04.097, 09.894] do not give rise to safety concerns at their levels of dietary intake, estimated on the basis of the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been...

  7. Flavour Behavior

    Institute of Scientific and Technical Information of China (English)

    奎斯特国际有限公司

    2004-01-01

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

  8. Analysis of Food Taints and off-flavours - A review

    OpenAIRE

    Ridgway , Kathy; Lalljie , Samuel P.D.; Smith , Roger M

    2009-01-01

    Abstract Taints and off-flavours in foods are a major concern to the food industry. Identification of the compound(s) causing a taint or off-flavour in food and accurate quantitation is critical in assessing the potential safety risks of a product or ingredient. Even when the tainting compound(s) are not at a level that would cause a safety concern, taints and off-flavours can have a significant impact on the quality and consumers' acceptability of products. The analysis of tai...

  9. Heavy flavours

    CERN Document Server

    Buras, Andrzej J

    1998-01-01

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

  10. Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation.

    Science.gov (United States)

    Pang, Xiao-Na; Han, Bei-Zhong; Huang, Xiao-Ning; Zhang, Xin; Hou, Lin-Feng; Cao, Ming; Gao, Li-Juan; Hu, Guang-Hui; Chen, Jing-Yu

    2018-02-21

    Light-flavour Baijiu is a type of Chinese liquor with a pure and mild flavour produced by traditional spontaneous solid-state fermentation. The flavour of this liquor has been found to vary in the different periods of annual production. To explore the factors affecting flavour, the microbiota of the surrounding environment, starter and fermentation process in different periods were investigated. Results showed that the ester content and acidity of light-flavour Baijiu were significantly lower when annual production was resumed after a summer break. HCA plot of volatile flavour profile and bacterial PCoA results indicated that the differences occurred at later stages, mainly due to different structures of Lactobacillus. Correlation analysis by O2PLS indicated that Lactobacillus positively correlated with esters. Species-level analysis showed that the lack of L. acetotolerans on the surface of the jar might cause a lag in fermentation and lower ester content. Thereafter, L. acetotolerans was revived during fermentation and enriched on the surface of the jar, which promoted ester formation. As important sources of L. acetotolerans, the air and fermentation jars played a critical role during fermentation. Therefore, this systematic study on environmental microbial ecology is valuable for quality control and to explore environmental microbiota functions during spontaneous fermentation.

  11. Flavour tagging at the future linear collider

    International Nuclear Information System (INIS)

    Hansen, S.X.

    2003-01-01

    High performance flavour tagging of jets containing heavy flavours is crucial for the studies planned for the future high energy e + e - Linear Collider (LC). Pixel detectors have proven to provide very powerful flavour identification, for this reason the Linear Collider Flavour Identification collaboration has decided to concentrate its R and D work for the future LC on a Charged Coupled Device pixel vertex detector, and study the flavour tagging performance of the design to optimize it. In this work we first evaluate the basic tracking performance. We then estimate the flavour tagging performance of the present detector layout, using a neural network approach. We conclude by studying the energy dependence of the performance

  12. Do flavouring compounds contribute to aldehyde emissions in e-cigarettes?

    Science.gov (United States)

    Farsalinos, Konstantinos E; Voudris, Vassilis

    2018-05-01

    A recent study identified up to 10,000-fold higher aldehyde emissions from flavoured compared to unflavoured e-cigarette liquids. We set to replicate this study and also test similar flavourings with a new-generation e-cigarette device. Three liquids with the highest levels of aldehyde emissions in the previous study were tested (in standard and sweetened versions) using the same e-cigarette device and puffing patterns. Additionally, similar flavourings from a different manufacturer were tested using a new-generation e-cigarette device. Unflavoured samples were also tested. Low levels of formaldehyde (8.3-62 μg/g), acetaldehyde (12.1-26.0 μg/g) and acrolein (5.4-19.4 μg/g) were detected, lower by up to 589-fold compared to the previous report. Unflavoured liquid emitted 16.1 μg/g formaldehyde, 5.6 μg/g acetaldehyde and 2.4 μg/g acrolein, significantly lower compared to 2 liquids for formaldehyde and 1 for acrolein. Emissions from the new-generation device were even lower. Aldehyde emissions from all flavoured liquids were 79-99.8% lower than smoking and lower than commonly measured indoor levels and occupational and indoor safety limits. The e-cigarettes tested herein emit very low levels of aldehydes. Some flavourings may contribute to aldehyde emissions, but the absolute levels were minimal. Validated methods should be used when analysing e-cigarette emissions. Copyright © 2018 Elsevier Ltd. All rights reserved.

  13. Flavour Tagging with the LHCb experiment

    CERN Multimedia

    Birnkraut, Alex

    2015-01-01

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

  14. Flavour Tagging at LHCb

    CERN Multimedia

    Grabalosa Gandara, M

    2009-01-01

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

  15. Flavour and spin structure of linear baryons

    International Nuclear Information System (INIS)

    Kawarabayashi, K.; Kitakado, S.; Inami, T.

    1979-01-01

    Based on the string picture, a phenomenological model for baryons is constructed and their flavour symmetry, exchange degeneracy pattern and spin structure are studied. Baryons on leading trajectories are assumed to have the configuration of two quarks being attached to the ends of a linear string and the third sitting in the middle, called linear baryons. For such linear baryons, a unitarization scheme can be constructed in a manner similar to the dual unitarity scheme for mesons but without recourse to the 1/N expansion. It is found that the interchange interaction of the middle quark with one of the other two quarks at the ends of the string can give rise to a larger exchange degeneracy breaking of the baryon spectrum. With this non-planar correction, the model of linear baryons can account for the observed pattern of leading baryon states. (Auth.)

  16. Heavy flavours: theory summary

    OpenAIRE

    Corcella, Gennaro

    2005-01-01

    I summarize the theory talks given in the Heavy Flavours Working Group. In particular, I discuss heavy-flavour parton distribution functions, threshold resummation for heavy-quark production, progress in fragmentation functions, quarkonium production, heavy-meson hadroproduction.

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

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...... through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The two substances 5-ethyl-4-methyl-2-(2-methylpropyl)-thiazoline [FL-no: 15.130] and 5-ethyl-4-methyl-2...... and agrees with the JECFA conclusion, “No safety concern at estimated levels of intake as flavouring substances” based on the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for all five substances...

  18. The chiral phase transition for two-flavour QCD at imaginary and zero chemical potential

    CERN Document Server

    Bonati, Claudio; de Forcrand, Philippe; Philipsen, Owe; Sanfillippo, Francesco

    2013-01-01

    The chiral symmetry of QCD with two massless quark flavours gets restored in a non-analytic chiral phase transition at finite temperature and zero density. Whether this is a first-order or a second-order transition has not yet been determined unambiguously, due to the difficulties of simulating light quarks. We investigate the nature of the chiral transition as a function of quark mass and imaginary chemical potential, using staggered fermions on N_t=4 lattices. At sufficiently large imaginary chemical potential, a clear signal for a first-order transition is obtained for small masses, which weakens with decreasing imaginary chemical potential. The second-order critical line m_c(mu_i), which marks the boundary between first-order and crossover behaviour, extrapolates to a finite m_c(mu_i=0) with known critical exponents. This implies a definitely first-order transition in the chiral limit on relatively coarse, N_t=4 lattices.

  19. Heavy flavour in ALICE

    CERN Document Server

    Pillot, Philippe

    2008-01-01

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

  20. Toxicological evaluation of a novel umami flavour compound: 2-(((3-(2,3-Dimethoxyphenyl-1H-1,2,4-triazol-5-ylthiomethylpyridine

    Directory of Open Access Journals (Sweden)

    Donald S. Karanewsky

    Full Text Available A toxicological evaluation of a umami flavour compound, 2-(((3-(2,3-dimethoxyphenyl-1H-1,2,4-triazol-5-ylthiomethylpyridine (S3643; CAS 902136-79-2, was completed for the purpose of assessing its safety for use in food and beverage applications. S3643 undergoes extensive oxidative metabolism in vitro with rat microsomes producing the S3643-sulfoxide and 4′-hydroxy-S3643 as the major metabolites. In incubations with human microsomes, the O-demethyl-S3643 and S3643-sulfoxide were produced as the major metabolites. In pharmacokinetic studies in rats, the S3643-sulfoxide represents the dominant biotransformation product. S3643 was not found to be mutagenic or clastogenic in vitro, and did not induce micronuclei in CHO-WBL cells. In subchronic oral toxicity studies in rats, the no-observed-adverse-effect-level (NOAEL for S3643 was 100 mg/kg bw/day (highest dose tested when administered in the diet for 90 consecutive days. Keywords: Umami flavour, S3643, FEMA GRAS, Subchronic toxicological evaluation, Genetic toxicological evaluation

  1. Neutral meson tests of time-reversal symmetry invariance

    OpenAIRE

    Bevan, Adrian; Inguglia, Gianluca; Zoccali, Michele

    2013-01-01

    The laws of quantum physics can be studied under the mathematical operation T that inverts the direction of time. Strong and electromagnetic forces are known to be invariant under temporal inversion, however the weak force is not. The BaBar experiment recently exploited the quantum-correlated production of pairs of B0 mesons to show that T is a broken symmetry. Here we show that it is possible to perform a wide range of tests of quark flavour changing processes under T in order to validate th...

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

    DEFF Research Database (Denmark)

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

    in the Member States. In particular, the Panel was asked to evaluate flavouring substances using the Procedure as referred to in the Commission Regulation (EC) No 1565/2000. The present revision of FGE.220, FGE.220Rev1, concerns the evaluation of additional data submitted by Industry in response...... was alleviated, since one of the substances, for which positive genotoxicity data in mice were obtained, was not carcinogenic in a valid chronic assay in rats. Therefore, no further genotoxicity tests in somatic cells were required. However, some evidence was also available that this substance might elicit...... was requested. In March 2009 the Flavouring Industry submitted new data in reply to the above requested data for subgroup 4.4b of FGE.220. These data have now been examined by the Panel which has concluded the following. The results of a valid rat fertility and dominant lethal study have shown...

  3. Flavour Physics with High-Luminosity Experiments

    CERN Document Server

    2016-01-01

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

  4. Flavoured Dark Matter moving left

    Science.gov (United States)

    Blanke, Monika; Das, Satrajit; Kast, Simon

    2018-02-01

    We investigate the phenomenology of a simplified model of flavoured Dark Matter (DM), with a dark fermionic flavour triplet coupling to the left-handed SU(2) L quark doublets via a scalar mediator. The DM-quark coupling matrix is assumed to constitute the only new source of flavour and CP violation, following the hypothesis of Dark Minimal Flavour Violation. We analyse the constraints from LHC searches, from meson mixing data in the K, D, and B d,s meson systems, from thermal DM freeze-out, and from direct detection experiments. Our combined analysis shows that while the experimental constraints are similar to the DMFV models with DM coupling to right-handed quarks, the multitude of couplings between DM and the SM quark sector resulting from the SU(2) L structure implies a richer phenomenology and significantly alters the resulting impact on the viable parameter space.

  5. Flavour preferences in youth versus adults: a review

    Science.gov (United States)

    Hoffman, Allison C; Salgado, Raydel Valdes; Dresler, Carolyn; Faller, Rachel Williams; Bartlett, Christopher

    2016-01-01

    Objective To understand the available evidence of how children and adults differ in their preferences for flavours that may be used in tobacco products. Data sources A total of 474 articles published between 1931 and August 2015 were retrieved through searches conducted in PubMed, EMBASE, Web of Science and PsycINFO. Study selection and extraction A 2-phase relevancy review process resulted in the identification of 59 articles and information was extracted by 2 independent reviewers. Data synthesis Findings were grouped by taste and smell preferences, which are important components of overall flavour. For taste, evidence is summarised in the following categories: sweet, salty, sour, bitter, umami and fat; within each of them, findings are organised by age categories. For smell, evidence is summarised as follows: fruit/herbal/spices, tobacco and coffee and other odours. Major findings from this search indicated that sweet preference in children and adolescents was higher than in adults. Examples of preferred food-related tastes and odours for young people included cherry, candy, strawberry, orange, apple and cinnamon. Currently, all these are used to flavour cigars, cartridges for electronic cigarettes, hookah (waterpipe) and smokeless tobacco products. Conclusions Infants and children exhibited elevated sweet and salty preference relative to adults. Age-related changes in bitter, sour, umami and fat taste were not clear and more research would be useful. ‘Sweet’ food odours were highly preferred by children. Tobacco products in flavours preferred by young people may impact tobacco use and initiation, while flavours preferred by adults may impact product switching or dual use. PMID:27633764

  6. OSp(5|4) superconformal symmetry of N=5 Chern–Simons theory

    International Nuclear Information System (INIS)

    Chen, Fa-Min

    2013-01-01

    We demonstrate that the general D=3, N=5 Chern–Simons matter theory possesses a full OSp(5|4) superconformal symmetry, and construct the corresponding superconformal currents. The closure of the superconformal algebra is verified in detail. We also show that the conserved OSp(6|4) superconformal currents in the general N=6 theory can be obtained as special cases of the OSp(5|4) currents by enhancing the R-symmetry of the N=5 theory from USp(4) to SU(4)

  7. Sensory analysis of characterising flavours

    NARCIS (Netherlands)

    Krüsemann, Erna J.Z.; Lasschuijt, Marlou P.; Graaf, de C.; Wijk, de René A.; Punter, Pieter H.; Tiel, van Loes; Cremers, Johannes W.J.M.; Nobelen, van de Suzanne; Boesveldt, Sanne; Talhout, Reinskje

    2018-01-01

    Objectives: Tobacco flavours are an important regulatory concept in several jurisdictions, for example in the USA, Canada and Europe. The European Tobacco Products Directive 2014/40/EU prohibits cigarettes and roll-your-own tobacco having a characterising flavour. This directive defines

  8. FlavBit. A GAMBIT module for computing flavour observables and likelihoods

    Energy Technology Data Exchange (ETDEWEB)

    Bernlochner, Florian U. [Physikalisches Institut der Rheinischen Friedrich-Wilhelms-Universitaet Bonn (Germany); Chrzaszcz, Marcin [Universitaet Zuerich, Physik-Institut, Zurich (Switzerland); Polish Academy of Sciences, H. Niewodniczanski Institute of Nuclear Physics, Krakow (Poland); Dal, Lars A. [University of Oslo, Department of Physics, Oslo (Norway); Farmer, Ben [Oskar Klein Centre for Cosmoparticle Physics, AlbaNova University Centre, Stockholm (Sweden); Stockholm University, Department of Physics, Stockholm (Sweden); Jackson, Paul; White, Martin [University of Adelaide, Department of Physics, Adelaide, SA (Australia); Australian Research Council Centre of Excellence for Particle Physics at the Tera-scale (Australia); Kvellestad, Anders [NORDITA, Stockholm (Sweden); Mahmoudi, Farvah [Univ Lyon, Univ Lyon 1, ENS de Lyon, CNRS, Centre de Recherche Astrophysique de Lyon UMR5574, Saint-Genis-Laval (France); CERN, Theoretical Physics Department, Geneva (Switzerland); Putze, Antje [LAPTh, Universite de Savoie, CNRS, Annecy-le-Vieux (France); Rogan, Christopher [Harvard University, Department of Physics, Cambridge, MA (United States); Scott, Pat [Imperial College London, Department of Physics, Blackett Laboratory, London (United Kingdom); Serra, Nicola [Universitaet Zuerich, Physik-Institut, Zurich (Switzerland); Weniger, Christoph [University of Amsterdam, GRAPPA, Institute of Physics, Amsterdam (Netherlands); Collaboration: The GAMBIT Flavour Workgroup

    2017-11-15

    Flavour physics observables are excellent probes of new physics up to very high energy scales. Here we present FlavBit, the dedicated flavour physics module of the global-fitting package GAMBIT. FlavBit includes custom implementations of various likelihood routines for a wide range of flavour observables, including detailed uncertainties and correlations associated with LHCb measurements of rare, leptonic and semileptonic decays of B and D mesons, kaons and pions. It provides a generalised interface to external theory codes such as SuperIso, allowing users to calculate flavour observables in and beyond the Standard Model, and then test them in detail against all relevant experimental data. We describe FlavBit and its constituent physics in some detail, then give examples from supersymmetry and effective field theory illustrating how it can be used both as a standalone library for flavour physics, and within GAMBIT. (orig.)

  9. Physical pictures of symmetry breaking in quenched QED4

    International Nuclear Information System (INIS)

    Kogut, J.B.; Argonne National Lab., IL

    1989-01-01

    We discuss 'collapse of the wavefunction' as the phenomenon underlying chiral symmetry breaking in quenched QED4. The 1/r singularity in the 'collapsed' qanti q wavefunction causes 'catalyzed symmetry breaking' which is the field theoretic analog of 'monopole induced proton decay'. The evasion of mean field exponents by the quenched theory's chiral phase transition is emphasized. (orig.)

  10. Flavour, Electroweak Symmetry Breaking and Dark Matter: state of the art and future prospects

    CERN Document Server

    Ricciardi, Giulia; Bertuzzo, Enrico; Carmona, Adrian; Dermisek, Radovan; Huber, Tobias; Hurth, Tobias; Grossman, Yuval; Kersten, Joern; Lunghi, Enrico; Mahmoudi, Farvah; Masiero, Antonio; Neubert, Matthias; Shepherd, William; Velasco-Sevilla, Liliana

    2015-01-01

    With the discovery of the Higgs boson the Standard Model has become a complete and comprehensive theory, which has been verified with unparalleled precision and in principle might be valid at all scales. However, several reasons remain why we firmly believe that there should be physics beyond the Standard Model. Experiments such as the LHC, new $B$ factories, and earth- and space-based astro-particle experiments provide us with unique opportunities to discover a coherent framework for many of the long-standing puzzles of our field. Here we explore several significant interconnections between the physics of the Higgs boson, the physics of flavour, and the experimental clues we have about dark matter.

  11. Quantum chromodynamics

    CERN Document Server

    Leutwyler, Heinrich

    1995-01-01

    1: Hadrons as bound states of quarks.Flavour and colour. 2: Gauge fields and the forces they generate. 3: Perturbation theory,asymptotic freedom,stength of the strong interaction. 4: Lattice formulation,confinement,flavour symmetries,anomalies. 5: Spontaneous symmetry breakdown,quark masses.

  12. Particle physics and cosmology beyond the Standard Model: inflation, dark matter and flavour

    International Nuclear Information System (INIS)

    Heurtier, L.

    2015-01-01

    This thesis has been focusing on beyond the Standard Model aspects of particle physics and their implication in cosmology. We have gone through this work along the timeline of the Universe History focusing on three major topics that are the inflationary period, the dark matter relic density production and detection, and finally the question of flavor changing constraints on low energy supersymmetric theories. In the first part of this thesis, after reviewing the theoretical and phenomenological aspects of both the Big Bang theory and the theory of Inflation we will study in detail how describing Inflation in a high energy supersymmetric theory. The second part of this thesis is dedicated to dark matter. We have studied phenomenological aspects of simple models, extending the present Standard Model with simple abelian symmetries, by assuming that the constituent of dark matter would be able to exchange information with the visible sector by the help of a mediator particle. We have studied in particular possible interactions of heavy or light dark matter with respectively the strong and the electroweak sectors of the Standard Model. Our models are strongly constrained of course by experiments. The third part of this work will be dedicated to a different aspect of beyond Standard Model theories, that is the treatment of the flavour changing processes of particle physics. The Minimal Supersymmetric Standard Model (MSSM), as one of these possible enlargement of the Standard Model, introduces new processes of flavour changing that are highly constrained by experiment. We present some works in which we consider the possibility of adding so called Dirac Gauginos to the MSSM to render flavour changing weaker in the theory, and propose different flavour patterns theories

  13. Electroweak symmetry breaking and collider signatures in the next-to-minimal composite Higgs model

    Science.gov (United States)

    Niehoff, Christoph; Stangl, Peter; Straub, David M.

    2017-04-01

    We conduct a detailed numerical analysis of the composite pseudo-Nambu-Goldstone Higgs model based on the next-to-minimal coset SO(6)/SO(5) ≅ SU(4)/Sp(4), featuring an additional SM singlet scalar in the spectrum, which we allow to mix with the Higgs boson. We identify regions in parameter space compatible with all current exper-imental constraints, including radiative electroweak symmetry breaking, flavour physics, and direct searches at colliders. We find the additional scalar, with a mass predicted to be below a TeV, to be virtually unconstrained by current LHC data, but potentially in reach of run 2 searches. Promising indirect searches include rare semi-leptonic B decays, CP violation in B s mixing, and the electric dipole moment of the neutron.

  14. Fermion masses and flavor mixings in a model with S4 flavor symmetry

    International Nuclear Information System (INIS)

    Ding Guijun

    2010-01-01

    We present a supersymmetric model of quark and lepton based on S 4 xZ 3 xZ 4 flavor symmetry. The S 4 symmetry is broken down to Klein four and Z 3 subgroups in the neutrino and the charged lepton sectors, respectively. Tri-Bimaximal mixing and the charged lepton mass hierarchies are reproduced simultaneously at leading order. Moreover, a realistic pattern of quark masses and mixing angles is generated with the exception of the mixing angle between the first two generations, which requires a small accidental enhancement. It is remarkable that the mass hierarchies are controlled by the spontaneous breaking of flavor symmetry in our model. The next to leading order contributions are studied, all the fermion masses and mixing angles receive corrections of relative order λ c 2 with respect to the leading order results. The phenomenological consequences of the model are analyzed, the neutrino mass spectrum can be normal hierarchy or inverted hierarchy, and the combined measurement of the 0ν2β decay effective mass m ββ and the lightest neutrino mass can distinguish the normal hierarchy from the inverted hierarchy.

  15. Heavy flavour production at RHIC and LHC

    Directory of Open Access Journals (Sweden)

    Innocenti Gian Michele

    2018-01-01

    Full Text Available In this proceedings, I present selected experimental results on heavy-flavour production at RHIC and at the LHC, which were presented at the Strangeness in Quark Matter 2017 conference. I will present a brief introduction to the heavy-flavour physics in heavy ion collisions and I will focus on recents measurements of in-medium energy loss and and collective properties of heavy-flavour particles, which provided important information on the mechanisms of heavy flavour interaction with the hot and dense medium created in ultra-relativistic heavy-ion collisions.

  16. Definitions of minimal flavour violation for leptons

    International Nuclear Information System (INIS)

    Palorini, F.

    2006-01-01

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

  17. arXiv Flavour Physics and CP Violation

    CERN Document Server

    Kamenik, J.F.

    2016-01-01

    These notes represent a summary of three lectures on flavour and CP violation, given at the CERNs European School of High Energy Physics in 2014. They cover flavour physics within the standard model, phenomenology of CP violation in meson mixing and decays, as well as constraints of flavour observableson physics beyond the standard model. In preparing the lectures (and consequently this summary) I drew heavily from several existing excellent and exhaustive sets of lecture notes and reviews on flavour physics and CP violation [1]. The reader is encouraged to consult those as well as the original literature for a more detailed study.

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

    CERN Document Server

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

    2015-11-19

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

  19. Probing lepton-flavour universality with K → πν anti ν decays

    Energy Technology Data Exchange (ETDEWEB)

    Bordone, Marzia; Buttazzo, Dario; Isidori, Gino; Monnard, Joachim [Universitaet Zuerich, Physik-Institut, Zurich (Germany)

    2017-09-15

    We analyse the rare processes K → πν anti ν in view of the recent hints of violations of lepton-flavour universality (LFU) observed in B meson decays. If, as suggested by present data, the new interactions responsible for LFU violations couple mainly to the third generation of left-handed fermions, K → πν anti ν decays turn out to be particularly interesting: these are the only kaon decays with third-generation leptons (the τ neutrinos) in the final state. In order to relate B-physics anomalies and K decays we adopt an effective field theory approach, assuming that the new interactions satisfy an approximate U(2){sub q} x U(2){sub l} flavour symmetry. In this framework we show that O(1) deviations from the Standard Model predictions in K → πν anti ν branching ratios, closely correlated to similar effects in B → K{sup (*)}ν anti ν, are naturally expected. The correlation of B(K → πν anti ν), B(B → K{sup (*)}ν anti ν), and the LFU violations in B decays would provide a very valuable tool to shed more light on this interesting phenomenon. (orig.)

  20. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) ; Scientific Opinion on Flavouring Group Evaluation 06, Revision 4 (FGE.06Rev4 ): Straight - and branched - chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids and esters from chemical groups 1, 3 and 4

    DEFF Research Database (Denmark)

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

    is made due to the inclusion of six additional flavouring substances, (-)-3,7-dimethyl-6-octen-1-ol [FL-no: 02.229], dec-4(cis)-enal [FL-no: 05.137], neral [FL-no: 05.170], trans-3,7-dimethylocta-2,6-dienal (geranial) [FL-no: 05.188], trans-3-hexenyl formate [FL-no: 09.562] and cis-3-hexenyl 2...

  1. An expert system for automated flavour matching - Prioritizer

    DEFF Research Database (Denmark)

    Silva, Bárbara Santos; Tøstesen, Marie; Petersen, Mikael Agerlin

    2017-01-01

    Flavour matching can be viewed as trying to reproduce a specific flavour. This is a time consuming task and may lead to flavour mixtures that are too complex or too expensive to be commercialized. In order to facilitate the matching, we have developed a new mathematical model, called Prioritizer....

  2. Biotechnology of flavours and fragrances

    Energy Technology Data Exchange (ETDEWEB)

    Gocho, Shinobu

    1987-10-20

    This paper presents the research and development of fragrant materials using the technologies of microorganism, enzyme and tissue culture. Flavour of dairy products by diacetyl, flavour and tests of blue cheese by methyl ketones, formation of small of fruit such as banana, grapefruit, lemon and peach, flavour of dairy products by reacting butterfat with lipase, patchoulenol as cosmetic perfume, production of musk perfume from carboxylic acid biologically produced from n-paraffin, cool taste of l-menthol and production of lactones for food flavour are being investigated using microorganisms and enzymes. The production of essential oil is being studied by the tissue culture of fragrant plants. Some of these studies have been commercialized and some of them are being developed. The characteristic biochemical processes such as stereospecific reaction, stereoselective reaction and asymmetric reaction will be applied to the conversion of material using biocatalyst. (5 figs, 43 refs)

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

    Science.gov (United States)

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

    2016-01-01

    The Littlest Higgs model with T-parity (LHT) belongs to the simplest new physics scenarios with new sources of flavour and CP violation. The latter originate in the interactions of ordinary quarks and leptons with heavy mirror quarks and leptons that are mediated by new heavy gauge bosons. Also a heavy fermionic top partner is present in this model which communicates with the SM fermions by means of standard [Formula: see text] and [Formula: see text] gauge bosons. We present a new analysis of quark flavour observables in the LHT model in view of the oncoming flavour precision era. We use all available information on the CKM parameters, lattice QCD input and experimental data on quark flavour observables and corresponding theoretical calculations, taking into account new lower bounds on the symmetry breaking scale and the mirror quark masses from the LHC. We investigate by how much the branching ratios for a number of rare K and B decays are still allowed to depart from their SM values. This includes [Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], and [Formula: see text]. Taking into account the constraints from [Formula: see text] processes, significant departures from the SM predictions for [Formula: see text] and [Formula: see text] are possible, while the effects in B decays are much smaller. In particular, the LHT model favours [Formula: see text], which is not supported by the data, and the present anomalies in [Formula: see text] decays cannot be explained in this model. With the recent lattice and large N input the imposition of the [Formula: see text] constraint implies a significant suppression of the branching ratio for [Formula: see text] with respect to its SM value while allowing only for small modifications of [Formula: see text]. Finally, we investigate how the LHT physics could be distinguished from other models by means of indirect measurements and

  4. Cigarette smoking and electronic cigarette vaping patterns as a function of e-cigarette flavourings.

    Science.gov (United States)

    Litt, Mark D; Duffy, Valerie; Oncken, Cheryl

    2016-11-01

    The present study examined the influence of flavouring on the smoking and vaping behaviour of cigarette smokers asked to adopt e-cigarettes for a period of 6 weeks. Participants were 88 current male and female smokers with no intention to stop smoking, but who agreed to substitute e-cigarettes for their current cigarettes. On intake, participants were administered tests of taste and smell for e-cigarettes flavoured with tobacco, menthol, cherry and chocolate, and were given a refillable e-cigarette of their preferred flavour or a control flavour. Participants completed daily logs of cigarette and e-cigarette use and were followed each week. Analyses over days indicated that, during the 6-week e-cigarette period, cigarette smoking rates dropped from an average of about 16 to about 7 cigarettes/day. e-Cigarette flavour had a significant effect such that the largest drop in cigarette smoking occurred among those assigned menthol e-cigarettes, and the smallest drop in smoking occurred among those assigned chocolate and cherry flavours. e-Cigarette vaping rates also differed significantly by flavour assigned, with the highest vaping rates for tobacco- and cherry-flavoured e-cigarettes, and the lowest rates for those assigned to chocolate. The findings suggest that adoption of e-cigarettes in smokers may influence smoking rates and that e-cigarette flavourings can moderate this effect. e-Cigarette vaping rates are also influenced by flavourings. These findings may have implications for the utility of e-cigarettes as a nicotine replacement device and for the regulation of flavourings in e-cigarettes for harm reduction. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  5. Flavour physics: status and prospects

    CERN Multimedia

    CERN. Geneva

    2014-01-01

    The flavour physics sector provides accurate measurements of Standard Model (SM) parameters and probes the existence of new particles at energy scales well beyond the reach of direct detection. In the light of the Tevatron and B-factories legacy, as well as the LHC run I data, I will review what flavour physics tells us today about the SM and about possible physics beyond the Standard Model (BSM). I will then present the progress anticipated from the LHC run II, as well as from NA62 and Belle II, before discussing the experimental challenges that we need to overcome in order to produce precise flavour measurements in high luminosity environments, such as those to be faced at the LHC Run III and at the HL-LHC. I will conclude by discussing how future flavour measurements will guide direct searches for BSM physics, whether deviations from the SM picture are observed or not.

  6. Tobacco industry use of flavourings to promote smokeless tobacco products.

    Science.gov (United States)

    Kostygina, Ganna; Ling, Pamela M

    2016-11-01

    While fruit, candy and alcohol characterising flavours are not allowed in cigarettes in the USA, other flavoured tobacco products such as smokeless tobacco (ST) continue to be sold. We investigated tobacco manufacturers' use of flavoured additives in ST products, the target audience(s) for flavoured products, and marketing strategies promoting products by emphasising their flavour. Qualitative analysis of internal tobacco industry documents triangulated with data from national newspaper articles, trade press and internet. Internally, flavoured products have been consistently associated with young and inexperienced tobacco users. Internal studies confirmed that candy-like sweeter milder flavours (eg, mint, fruit) could increase appeal to starters by evoking a perception of mildness, blinding the strong tobacco taste and unpleasant mouth feel; or by modifying nicotine delivery by affecting product pH. Similar to cigarettes, flavoured ST is likely to encourage novices to start using tobacco, and regulations limiting or eliminating flavours in cigarettes should be extended to include flavoured ST products. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  7. Electroweak symmetry breaking and collider signatures in the next-to-minimal composite Higgs model

    Energy Technology Data Exchange (ETDEWEB)

    Niehoff, Christoph; Stangl, Peter; Straub, David M. [Excellence Cluster Universe, TUM,Boltzmannstr. 2, 85748 Garching (Germany)

    2017-04-20

    We conduct a detailed numerical analysis of the composite pseudo-Nambu-Goldstone Higgs model based on the next-to-minimal coset SO(6)/SO(5)≅SU(4)/Sp(4), featuring an additional SM singlet scalar in the spectrum, which we allow to mix with the Higgs boson. We identify regions in parameter space compatible with all current experimental constraints, including radiative electroweak symmetry breaking, flavour physics, and direct searches at colliders. We find the additional scalar, with a mass predicted to be below a TeV, to be virtually unconstrained by current LHC data, but potentially in reach of run 2 searches. Promising indirect searches include rare semi-leptonic B decays, C P violation in B{sub s} mixing, and the electric dipole moment of the neutron.

  8. Heavy Higgs searches. Flavour matters

    International Nuclear Information System (INIS)

    Gori, Stefania; Paul, Ayan

    2017-10-01

    We point out that the stringent lower bounds on the masses of additional electrically neutral and charged Higgs bosons crucially depend on the flavour structure of their Yukawa interactions. We show that these bounds can easily be evaded by the introduction of flavour-changing neutral currents in the Higgs sector. As an illustration, we study the phenomenology of a two Higgs doublet model with a Yukawa texture singling out the third family of quarks and leptons. We combine constraints from low-energy flavour physics measurements, LHC measurements of the 125 GeV Higgs boson rates, and LHC searches for new heavy Higgs bosons. We propose novel LHC searches that could be performed in the coming years to unravel the existence of these new Higgs bosons.

  9. Heavy Higgs searches. Flavour matters

    Energy Technology Data Exchange (ETDEWEB)

    Gori, Stefania [Cincinnati Univ., OH (United States). Dept. of Physics; Grojean, Christophe [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Humboldt-Universitaet, Berlin (Germany). Inst. fuer Physik; Juste, Aurelio [Institut de Fisica d' Altes Energies (IFAE), Barcelona (Spain); Institucio Catalanade Recerca i Estudis Avancats (ICREA), Barcelona (Spain); Paul, Ayan [INFN, Sezione di Roma (Italy)

    2017-10-15

    We point out that the stringent lower bounds on the masses of additional electrically neutral and charged Higgs bosons crucially depend on the flavour structure of their Yukawa interactions. We show that these bounds can easily be evaded by the introduction of flavour-changing neutral currents in the Higgs sector. As an illustration, we study the phenomenology of a two Higgs doublet model with a Yukawa texture singling out the third family of quarks and leptons. We combine constraints from low-energy flavour physics measurements, LHC measurements of the 125 GeV Higgs boson rates, and LHC searches for new heavy Higgs bosons. We propose novel LHC searches that could be performed in the coming years to unravel the existence of these new Higgs bosons.

  10. On the algebraic realization of SU(4) symmetry

    International Nuclear Information System (INIS)

    Asatryan, G.M.; Zaslavsky, A.N.

    1976-01-01

    A possibility of nonlinear realization of the symmetry with linearization on the SU(4)xYxC group is discussed. Algebraic properties of SU(4) are restored from the Weinberg condition: amplitudes of goldstone scattering on particles should have a reasonable (as in the Regge theory) asymptotic behaviour. In this case the breaking appears to be minimal. Large values of psi meson masses lead to high-lying charmed trajectories in the SU(4) algebraic realization

  11. Potential of fluorescence spectroscopy for the characterisation of maple syrup flavours.

    Science.gov (United States)

    Panneton, Bernard; Clément, Alain; Lagacé, Luc

    2013-10-01

    Maple syrup has high maket value. It is produced in North East America from the heat-evaporated sap of Acer saccharum Marshall. For marketing purposes, there is interest in defining its flavour profile in a consistent and repeatable manner. An experiment was undertaken to explore the potential of autofluorescence of maple syrup induced at 275 and 360 nm to characterise flavours. A mixed data factor analysis revealed two independent groups of variables. One represents early season woody and late season empyreumatic flavours. The other is related to off-flavour, confectionery and maple flavours. Maple and confectionery flavours are subtle, difficult to distinguish and opposed to off-flavour. There were clear relationships among the two groups and fluorescence profiles. For each of the five basic flavours, discriminant models based on partial least squares regressions were developed. For each sample of syrup, flavours combined to form flavour profiles, and the results from the five discriminant models were aggregated to reproduce these profiles. For excitation at 275 nm, the woody/off-flavour and confectionery/empyreumatic/maple flavour profiles were classified correctly 86 and 78% of the time (cross-validation) respectively. Induced autofluorescence spectra were shown to contain information related to maple syrup flavours. This fluorescence-flavour relationship is not considered quantitative yet, and further research avenues are proposed. © 2013 Society of Chemical Industry.

  12. Heavy flavour production in perturbative QCD

    International Nuclear Information System (INIS)

    Nason, P.; Ridolfi, G.; Frixione, S.; Mangano, M.L.

    1994-01-01

    The status of heavy flavour production in QCD is reviewed. Recent results on the doubly-differential cross section are discussed for the photoproduction of heavy flavours. Comparison of experimental results with theoretical calculation is discussed both for b production at hadron colliders and c production in fixed-target hadroproduction and photoproduction. The possibility of using photoproduction of heavy flavour in order to determine the gluon density in the proton is also discussed. (author). 38 refs., 8 figs

  13. Impact of non-menthol flavours in tobacco products on perceptions and use among youth, young adults and adults: a systematic review.

    Science.gov (United States)

    Huang, Li-Ling; Baker, Hannah M; Meernik, Clare; Ranney, Leah M; Richardson, Amanda; Goldstein, Adam O

    2017-11-01

    This systematic review examines the impact of non-menthol flavours in tobacco products on tobacco use perceptions and behaviours among youth, young adults and adults. English-language peer-reviewed publications indexed in 4 databases were searched through April 2016. A search strategy was developed related to tobacco products and flavours. Of 1688 articles identified, we excluded articles that were not English-language, were not peer-reviewed, were qualitative, assessed menthol-flavoured tobacco products only and did not contain original data on outcomes that assessed the impact of flavours in tobacco products on perceptions and use behaviour. Outcome measures were identified and tabulated. 2 researchers extracted the data independently and used a validated quality assessment tool to assess study quality. 40 studies met the inclusion criteria. Data showed that tobacco product packaging with flavour descriptors tended to be rated as more appealing and as less harmful by tobacco users and non-users. Many tobacco product users, especially adolescents, reported experimenting, initiating and continuing to use flavoured products because of the taste and variety of the flavours. Users of many flavoured tobacco products also showed decreased likelihood of intentions to quit compared with non-flavoured tobacco product users. Flavours in most tobacco products appear to play a key role in how users and non-users, especially youth, perceive, initiate, progress and continue using tobacco products. Banning non-menthol flavours from tobacco products may ultimately protect public health by reducing tobacco use, particularly among youth. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  14. arXiv FlavBit: A GAMBIT module for computing flavour observables and likelihoods

    CERN Document Server

    Bernlochner, Florian U.; Dal, Lars A.; Farmer, Ben; Jackson, Paul; Kvellestad, Anders; Mahmoudi, Farvah; Putze, Antje; Rogan, Christopher; Scott, Pat; Serra, Nicola; Weniger, Christoph; White, Martin

    2017-11-21

    Flavour physics observables are excellent probes of new physics up to very high energy scales. Here we present FlavBit, the dedicated flavour physics module of the global-fitting package GAMBIT. FlavBit includes custom implementations of various likelihood routines for a wide range of flavour observables, including detailed uncertainties and correlations associated with LHCb measurements of rare, leptonic and semileptonic decays of B and D mesons, kaons and pions. It provides a generalised interface to external theory codes such as SuperIso, allowing users to calculate flavour observables in and beyond the Standard Model, and then test them in detail against all relevant experimental data. We describe FlavBit and its constituent physics in some detail, then give examples from supersymmetry and effective field theory illustrating how it can be used both as a standalone library for flavour physics, and within GAMBIT.

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

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate two flavouring substances, 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one [FL-no: 16.116] and 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H...... on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded that the two substances [FL-no: 16.116 and 16.120] do not give rise to safety concerns at their levels of dietary intake, estimated on the basis...

  16. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2016. Scientific opinion on Flavouring Group Evaluation 313, (FGE.313): α,β-unsaturated 3(2H)-furanone derivatives from chemical group 13

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of EFSA was requested to evaluate three flavouring substances, 2,5-dimethyl-4-ethoxyfuran-3(2H)-one [FL-no: 13.117], 2,5-dimethylfuran-3(2H)-one [FL-no: 13.119] and 4-Acetyl-2,5-dimethylfuran-3(2H)-one [FL-no: 13......–activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded that the two flavouring substances [FL-no: 13.117, 13.119] do not give rise to safety concerns at their level of dietary intake, estimated on the basis of the Maximised...... Survey-derived Daily Intake (MSDI) approach. For the flavouring substance [FL-no: 13.175], toxicity data are required. Besides the safety assessment of the flavouring substance, the specifications for the materials of commerce have also been considered. Adequate specifications including complete purity...

  17. Flavour mixings in flux compactifications

    International Nuclear Information System (INIS)

    Buchmuller, Wilfried; Schweizer, Julian

    2017-01-01

    A multiplicity of quark-lepton families can naturally arise as zero-modes in flux compactifications. The flavour structure of quark and lepton mass matrices is then determined by the wave function profiles of the zero-modes. We consider a supersymmetric SO(10) x U(1) model in six dimensions compactified on the orbifold T 2 =Z 2 with Abelian magnetic flux. A bulk 16-plet charged under the U(1) provides the quark-lepton generations whereas two uncharged 10-plets yield two Higgs doublets. Bulk anomaly cancellation requires the presence of additional 16- and 10-plets. The corresponding zero-modes form vectorlike split multiplets that are needed to obtain a successful flavour phenomenology. We analyze the pattern of flavour mixings for the two heaviest families of the Standard Model and discuss possible generalizations to three and more generations.

  18. Monopoles and chiral symmetry breaking in compact and noncompact QED3

    International Nuclear Information System (INIS)

    Fiebig, H.R.

    1990-11-01

    A comparison of the compact and the noncompact lattice action for 2+1 dimensional QED is made. In particular, the chiral order parameter and the monopole density ρ m are computed as functions of β for N f = 0.2 fermion flavours. The results reveal a strong correlation between and ρ m . Moreover, this correlation is identical for the compact and noncompact theories. This is interpreted as evidence that monopole condensation drives chiral symmetry breaking in lattice QED 3 . (Author) (6 refs., 5 figs.)

  19. Precision physics with heavy-flavoured hadrons

    CERN Document Server

    Koppenburg, Patrick

    2015-01-01

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

  20. Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation.

    Science.gov (United States)

    Zhang, R; Wu, Q; Xu, Y

    2013-07-01

    The potential of Bacillus licheniformis as a starter culture for aroma concentration improvement in the fermentation of Chinese Moutai-flavour liquor was elucidated. The volatile compounds produced by B. licheniformis were identified by GC-MS, in which C4 compounds, pyrazines, volatile acids, aromatic and phenolic compounds were the main ingredients. The strains B. licheniformis (MT-6 and MT-15) produced more volatile compound concentrations, mainly C4 compounds, than the type strain of B. licheniformis (ATCC 14580) at the fermentation temperature of 55°C. Meanwhile, more volatile compound concentrations were produced by B. licheniformis in solid-state fermentation than in submerged state fermentation. Thus, the strains MT-6 and MT-15 were used as the Bacillus starter culture for investigating Moutai-flavour liquor production. The distilled liquor inoculated with Bacillus starter culture was significantly different from the liquor without inoculum. This was particularly evident in the fore-run part of the distilled sample which was inoculated with Bacillus starter culture, where volatile compounds greatly increased compared to the control. Furthermore, the distilled liquor with Bacillus starter culture showed improved results in sensory appraisals. These results indicated that B. licheniformis was one of the main species influencing the aroma characteristics of Moutai-flavour liquor. This is the first report of an investigation into the effect of Bacillus starter cultures on the flavour features of Moutai-flavour liquor, which verified that Bacillus licheniformis can enhance aroma concentration in Moutai-flavour liquor. Bacillus starter culture brought C4 compounds, pyrazines, volatile acids, aromatic and phenolic compounds to the liquor, which gave a better result in sensory appraisals. © 2013 The Society for Applied Microbiology.

  1. Soft A4 → Z3 symmetry breaking and cobimaximal neutrino mixing

    Science.gov (United States)

    Ma, Ernest

    2016-04-01

    I propose a model of radiative charged-lepton and neutrino masses with A4 symmetry. The soft breaking of A4 to Z3 lepton triality is accomplished by dimension-three terms. The breaking of Z3 by dimension-two terms allows cobimaximal neutrino mixing (θ13 ≠ 0, θ23 = π / 4, δCP = ± π / 2) to be realized with only very small finite calculable deviations from the residual Z3 lepton triality. This construction solves a long-standing technical problem inherent in renormalizable A4 models since their inception.

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

    DEFF Research Database (Denmark)

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

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

  3. Development of "same side" flavour tagging algorithms for measurements of flavour oscillations and $CP$ violation in the $B^0$ mesons system

    CERN Document Server

    Fazzini, Davide; Khanji, Basem

    In this thesis new developments of $\\textit{Flavour Tagging}$ algorithms for the $LHCb$ experiment are presented. The $\\textit{Flavour Tagging}$ is a very usefull tool which allows to determine the flavour of the reconstructed particles, such as the $B^0$ mesons. A correctly identification of the flavour is fundamental in certain measurements such as time-dependent $CP$ violation asymmetries or the $B^0 \\leftrightarrow \\overline{B}^0$ oscillations. Both these type of measurements are exploited by LHCb experiment in the research of new physics beyond the Standard Model. The new developments achieved in this work concern an optimization of the $\\textit{Same Side Tagger}$ algorithms, using protons and pions correlated in charge with the signal $B^0$ to infer its initial flavour. Then two combinations are implemented: the first is a combination of the $\\textit{SS Pion Tagger}$ ($SS\\pi$) and the $\\textit{SS Proton Tagger}$ ($SSp$) in a unique $\\textit{Same Side}$ ($SS$) tagging algorithm; the second one is the fi...

  4. Flavour Compounds in Fungi

    DEFF Research Database (Denmark)

    Ravasio, Davide Antonio

    . This selection of strains was used in fermentations with the aim of identifying new interesting flavour producers. Fermentation profiles, volatile analyses, off-flavour identification and resistance to osmotic/oxidative stress have been addressed to highlight new candidates to use for industrial applications....... This resulted in the identification of Wickerhamomyces anomalus and Pichia kluyveri as high producers of esters fruity compounds, which contribute to enhance the complexity of wine and beer product. In addition the strain Debaromyces subglobosus showed high yields of aldehydes and fruity ketones, which...

  5. Neutrino-Flavoured Sneutrino Dark Matter

    CERN Document Server

    March-Russell, John; McCullough, Matthew

    2010-01-01

    A simple theory of supersymmetric dark matter (DM) naturally linked to neutrino flavour physics is studied. The DM sector comprises a spectrum of mixed lhd-rhd sneutrino states where both the sneutrino flavour structure and mass splittings are determined by the associated neutrino masses and mixings. Prospects for indirect detection from solar capture are good due to a large sneutrino-nucleon cross-section afforded by the inelastic splitting (solar capture limits exclude an explanation of DAMA/LIBRA). We find parameter regions where all heavier states will have decayed, leaving only one flavour mixture of sneutrino as the candidate DM. Such regions have a unique `smoking gun' signature--sneutrino annihilation in the Sun produces a pair of neutrino mass eigenstates free from vacuum oscillations, with the potential for detection at neutrino telescopes through the observation of a hard spectrum of nu_mu and nu_tau (for a normal neutrino hierarchy). Next generation direct detection experiments can explore much of...

  6. Stability of aspartame and neotame in pasteurized and in-bottle sterilized flavoured milk.

    Science.gov (United States)

    Kumari, Anuradha; Choudhary, Sonika; Arora, Sumit; Sharma, Vivek

    2016-04-01

    Analytical high performance liquid chromatography (HPLC) conditions were standardized along with the isolation procedure for separation of aspartame and neotame in flavoured milk (pasteurized and in-bottle sterilized flavoured milk). The recovery of the method was approximately 98% for both aspartame and neotame. The proposed HPLC method can be successfully used for the routine determination of aspartame and neotame in flavoured milk. Pasteurization (90 °C/20 min) resulted in approximately 40% loss of aspartame and only 8% of neotame was degraded. On storage (4-7°C/7 days) aspartame and neotame content decreased significantly (Paspartame; however, 50.50% of neotame remained intact. During storage (30 °C/60 days) neotame content decreased significantly (Paspartame in both pasteurized and in-bottle sterilized flavoured milk. Copyright © 2015 Elsevier Ltd. All rights reserved.

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

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 80 flavouring substances in the Flavouring Group Evaluation 08, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. Since the publi......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 80 flavouring substances in the Flavouring Group Evaluation 08, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. Since...... approach that integrates information on the structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded that 59 substances do not give rise to safety concerns at their levels of dietary intake, estimated...... substances, the specifications for the materials of commerce have also been considered and for three substances, evaluated through the Procedure, information on the specifications is lacking....

  8. Can a flavour-conserving treatment improve things?

    International Nuclear Information System (INIS)

    Mendel, E.

    1998-01-01

    In this work I present some ideas on how to improve on the gauge sector in our lattice simulations at finite baryon density. The long standing problem, that we obtain an onset in thermodynamic quantities at a much smaller chemical potential than expected, could be related to an unphysical proliferation of flavours due to hard gluons close to the Brillouin edges. These hard gluons produce flavour non-conserving vertices to the fermion sector. They also produce excessive number of small instantons due to lattice dislocations. Both unphysical effects could increase the propagation in (di)-quarks to give the early onset in μ. Thus I present here a modified action that avoids large fields close to the lattice cutoff. Some of these ideas have been tested for SU(2) and are being implemented for SU(3). (orig.)

  9. Flavour physics in the LHC era

    CERN Document Server

    Gershon, Tim

    2014-01-01

    These lectures give a topical review of heavy flavour physics, in particular \\CP violation and rare decays, from an experimental point of view. They describe the ongoing motivation to study heavy flavour physics in the LHC era, the current status of the field emphasising key results from previous experiments, some selected topics in which new results are expected in the near future, and a brief look at future projects.

  10. Electric dipole moments from spontaneous CP violation in SU(3)-flavoured SUSY

    International Nuclear Information System (INIS)

    Jones Perez, J

    2009-01-01

    The SUSY flavour problem is deeply related to the origin of flavour and hence to the origin of the SM Yukawa couplings themselves. Since all CP-violation in the SM is restricted to the flavour sector, it is possible that the SUSY CP problem is related to the origin of flavour as well. In this work, we present three variations of an SU(3) flavour model with spontaneous CP violation. Such models explain the hierarchy in the fermion masses and mixings, and predict the structure of the flavoured soft SUSY breaking terms. In such a situation, both SUSY flavour and CP problems do not exist. We use electric dipole moments and lepton flavour violation processes to distinguish between these models, and place constraints on the SUSY parameter space.

  11. Improvements in the Flavour of Soy Cheese

    Directory of Open Access Journals (Sweden)

    Naveed Ahmad

    2008-01-01

    Full Text Available A review of biochemical and technological similarities and dissimilarities between soy cheese and Cheddar cheese is presented to provide guidelines for the improvements in the flavour of soy cheese. Processing technology as well as the final product of soy cheese have many similarities with Cheddar in terms of appearance, texture, mouth feel, chemical nature, biochemical processes, etc. Soy protein has many useful amino acids like Asp, Ile, Leu, Met, Phe, Trp, Tyr, Val, etc., which are precursors of flavouring compounds and the right choice of microbial cultures is necessary to benefit from them. Using low levels of sodium chloride, without the use of ethanol, and introducing new milk cheese starter and non-starter cultures like Lactococcus lactis ssp. lactis (formerly L. lactis ssp. lactis biovar. diacetylactis, Lactobacillus helveticus, Lactobacillus casei, Streptococcus lactis var. maltigenes and Lactococcus lactis ssp. cremoris that enhance flavour will be helpful to improve the flavour of soy cheese.

  12. The root of the problem: increasing root vegetable intake in preschool children by repeated exposure and flavour flavour learning.

    Science.gov (United States)

    Ahern, Sara M; Caton, Samantha J; Blundell, Pam; Hetherington, Marion M

    2014-09-01

    Children's vegetable consumption falls below current recommendations, highlighting the need to identify strategies that can successfully promote intake. The current study aimed to investigate the effectiveness of flavour-flavour learning as one such strategy for increasing vegetable intake in preschool children. Children (N = 29) aged 15 to 56 months were recruited through participating nurseries. Each received a minimum of six and maximium eight exposures to a root vegetable puree with added apple puree (flavour-flavour learning) alternating with six to eight exposures to another with nothing added (repeated exposure). A third puree acted as a control. Pre- and post-intervention intake measures of the three purees with nothing added were taken to assess change in intake. Follow-up measures took place 1 month (n = 28) and 6 months (n = 10) post-intervention. Intake increased significantly from pre- to post-intervention for all purees (~36 g), with no effect of condition. Magnitude of change was smaller in the control condition. Analysis of follow-up data showed that intake remained significantly higher than baseline 1 month (p exposure increases intake of a novel vegetable in young children. Results also suggest that mere exposure (to the food, the experimenters, the procedure) can generalise to other, similar vegetables but the addition of a familiar flavour confers no added advantage above mere exposure. Copyright © 2014 Elsevier Ltd. All rights reserved.

  13. The strong-weak coupling symmetry in 2D Φ4 field models

    Directory of Open Access Journals (Sweden)

    B.N.Shalaev

    2005-01-01

    Full Text Available It is found that the exact beta-function β(g of the continuous 2D gΦ4 model possesses two types of dual symmetries, these being the Kramers-Wannier (KW duality symmetry and the strong-weak (SW coupling symmetry f(g, or S-duality. All these transformations are explicitly constructed. The S-duality transformation f(g is shown to connect domains of weak and strong couplings, i.e. above and below g*. Basically it means that there is a tempting possibility to compute multiloop Feynman diagrams for the β-function using high-temperature lattice expansions. The regular scheme developed is found to be strongly unstable. Approximate values of the renormalized coupling constant g* found from duality symmetry equations are in an agreement with available numerical results.

  14. Risk assessment of flavouring substances used in foods

    DEFF Research Database (Denmark)

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

    2006-01-01

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

  15. Constraints on the fourth-generation quark mixing matrix from precision flavour observables

    International Nuclear Information System (INIS)

    Menzel, Andreas

    2016-01-01

    The present PhD thesis ist the last result of a joint project which succeeded at excluding the existence of an additional sequential generation of Dirac fermions (SM4) ath the 5.3σ level in 2012. This exclusion was achieved in a combined fit of the SM4 to Electroweak Precision Observables and the production cross sections and branching fractions of the newly-discovered Higgs boson. The Flavour sector had not been included. Thus, three was still the possibility that the significance of the exclusion of the SM4 might at least be reduced if it described Flavour physics better than the SM3. Consequently, this thesis presents a combined fit of the SM4 to a typical set of Flavour physics observables and the results of the previously performed Electroweak Precision fit. Where necessary, quantities extracted in an SM3 framework are reinterpreted in SM4 terms and the adapted theoretical expressions are given. The fits were performed with the CKMfitter software. The resultant constraints on the SM4's CKM matrix, its potentially CP-violating phases and the mass of the new up-type quark t ' are given. Where necessary, the interplay of individual constraints and parameters is discussed and plotted. To compare the relative performance of the SM4 and the SM3, this work uses the χ 2 values achieved in the fit. The values χ 2 min,SM3 =15.53 for the χ 2 min,SM4 =9.56 are almost perfectly consistent with both models describing the experimental data equally well with the SM3 having six degrees of freedom more. The dimuon charge asymmetry A SL was not used as a fit input because the interpretation of its measurement was subject to debate at the time when the fits were produced, but its prediction in the fit was used as an additional test of the SM4. The SM3's prediction differs from the experimental values by about 2σ, and the SM4's prediction by ∼3σ. In summary, these results do not suggest that any significant reduction of the 5.3σ exclusion could be

  16. Heavy Flavour Production

    CERN Document Server

    Nason, Paolo; Ridolfi, Giovanni

    1995-01-01

    We review the status of heavy flavour production in QCD. Comparison of experimental and theoretical results for top and bottom production are given. Selected topics in charm production are also discussed.

  17. The Pressure in 2, 2+1 and 3 Flavour QCD

    CERN Document Server

    Karsch, Frithjof; Peikert, A

    2000-01-01

    We calculate the pressure in QCD with two and three light quarks on a latticeof size 16^3x4 using tree level improved gauge and fermion actions. We arguethat for temperatures T > 2T_c systematic effects due to the finite latticecut-off and non-vanishing quark masses are below 15 0n this calculation andgive an estimate for the continuum extrapolated pressure in QCD with masslessquarks. We find that the flavour dependence of the pressure is dominated bythat of the Stefan-Boltzmann constant. Furthermore we perform a calculation ofthe pressure using 2 light (m_u,d/T=0.4) and one heavier quark (m_s/T = 1). Inthis case the pressure is reduced relative to that of three flavour QCD. Thiseffect is stronger than expected from the mass dependence of an ideal Fermigas.

  18. Flavour democracy and the lepton-quark hierarchy

    International Nuclear Information System (INIS)

    Fritzsch, H.; Muenchen Univ.; Plankl, J.

    1990-01-01

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

  19. b-flavour tagging in pp collisions

    CERN Multimedia

    Birnkraut, Alex

    2015-01-01

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

  20. Porous calcium carbonate as a carrier material to increase the dissolution rate of poorly soluble flavouring compounds.

    Science.gov (United States)

    Lundin Johnson, Maria; Noreland, David; Gane, Patrick; Schoelkopf, Joachim; Ridgway, Cathy; Millqvist Fureby, Anna

    2017-04-19

    Two different food grade functionalised porous calcium carbonates (FCC), with different pore size and pore size distributions, were characterised and used as carrier materials to increase the dissolution rate of poorly soluble flavouring compounds in aqueous solution. The loading level was varied between 1.3% by weight (wt%) and 35 wt%, where the upper limit of 35 wt% was the total maximum loading capacity of flavouring compound in FCC based on the fraction of the total weight of FCC plus flavouring compound. Flavouring compounds (l-carvone, vanillin, and curcumin) were selected based on their difference in hydrophilicity and capacity to crystallise. Release kinetic studies revealed that all flavouring compounds showed an accelerated release when loaded in FCC compared to dissolution of the flavouring compound itself in aqueous medium. The amorphous state and/or surface enlargement of the flavouring compound inside or on FCC explains the faster release. The flavouring compounds capable of crystallising (vanillin and curcumin) were almost exclusively amorphous within the porous FCC material as determined by X-ray powder diffraction one week after loading and after storing the loaded FCC material for up to 9 months at room temperature. A small amount of crystalline vanillin and curcumin was detected in the FCC material with large pores and high flavouring compound loading (≥30 wt%). Additionally, two different loading strategies were evaluated, loading by dissolving the flavouring compound in acetone or loading by a hot melt method. Porosimetry data showed that the melt method was more efficient in filling the smallest pores (<100 nm). The main factor influencing the release rate appears to be the amorphous state of the flavouring compound and the increase in exposed surface area. The confinement in small pores prevents crystallisation of the flavouring compounds during storage, providing a stable amorphous form retaining high release rate also after storage.

  1. Association between menthol-flavoured cigarette smoking and flavoured little cigar and cigarillo use among African-American, Hispanic, and white young and middle-aged adult smokers.

    Science.gov (United States)

    Sterling, K; Fryer, C; Pagano, I; Jones, D; Fagan, P

    2016-11-01

    Flavour additives in cigarettes and little cigars and cigarillos (LCCs), which influence smokers' risk perceptions, may reinforce dual flavoured tobacco use. We examined the association among mentholated cigarette use, risk perceptions for flavour additives in LCCs and flavoured LCC smoking behaviour. Data from a national probability sample of 964 young and middle-aged adult current cigarette smokers were analysed. Multinomial logistic regression models examined the relationship among mentholated cigarette smoking, risk perceptions and current flavoured LCC use for the analytic sample and gender and race/ethnicity. Daily menthol cigarette smokers, compared to occasional, non-menthol smokers, had increased odds of flavoured LCC smoking (OR=1.75, 95% CI 1.02 to 2.98). This relationship was found for males, blacks/African-Americans and Hispanics/Latinos (psmokers, specifically those from vulnerable populations. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

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

    CERN Document Server

    Müller, Vanessa

    2016-01-01

    Flavour tagging, i.e. the inference of the production flavour of reconstructed B hadrons, is essen- tial for precision measurements of decay-time-dependent CP violation and of mixing parameters in the neutral B meson systems. At the LHC hadronic events create a challenging environment for flavour tagging and demand for new and improved strategies. We present recent progress and new developments in terms of the flavour tagging at the LHCb experiment, which will allow for a further improvement of CP violation measurements in neutral B meson decays.

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

    CERN Multimedia

    Mueller, Vanessa

    2016-01-01

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

  4. Dynamical chiral symmetry breaking and pion decay constant

    International Nuclear Information System (INIS)

    Gogohia, V.Sh.; Kluge, Gy.

    1991-08-01

    Flavour non-singlet, chiral axial-vector Ward-Takahashi identity is investigated in the framework of dynamical chiral symmetry breaking. The use of the condition of stationarity for the bound-state amplitude is proposed in order to fully determine this quantity and the regular piece of the corresponding axial vertex. This makes it possible to express the pion decay constant in terms of the quark propagator variables only. An exact expression was found for the pion decay constant in current algebra and in Jackiw-Johnson representation as well. We also find a new expression for the pion decay constant in the Pagels-Stokar-Cornwall variables within the framework of Jackiw-Johnson representation. (author) 22 refs.; 2 figs

  5. DeepFlavour in CMS

    CERN Multimedia

    CERN. Geneva

    2017-01-01

    Flavour-tagging of jets is an important task in collider based high energy physics and a field where machine learning tools are applied by all major experiments. A new tagger (DeepFlavour) was developed and commissioned in CMS that is based on an advanced machine learning procedure. A deep neural network is used to do multi-classification of jets that origin from a b-quark, two b-quarks, a c-quark, two c-quarks or light colored particles (u, d, s-quark or gluon). The performance was measured in both, data and simulation. The talk will also include the measured performance of all taggers in CMS. The different taggers and results will be discussed and compared with some focus on details of the newest tagger.

  6. Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

    DEFF Research Database (Denmark)

    Meinert, Lene; Tikk, Kaja; Tikk, Meelis

    2009-01-01

    Flavour development and overall eating quality of pan-fried pork chops of longissimus dorsi from eight different raw meat qualities aged for 4 and IS days were assessed by a trained sensory panel. The raw meat qualities were obtained through combinations of strategic feeding/fasting (control vs...... the differences in sensory perception of the pan-fried pork chops. Overall, the differences were small....

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

    DEFF Research Database (Denmark)

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

    The Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) was asked to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular...... of the flavouring substances in Europe. However, when the Panel examined the information provided by the European Flavouring Industry on the use levels in various foods, it appeared obvious that the MSDI approach in a number of cases would grossly underestimate the intake by regular consumers of products flavoured...... whether the conclusion for the candidate substance can be applied to the material of commerce, it is necessary to consider the available specifications. Adequate specifications including complete purity criteria and identity for the material of commerce have been provided for the flavouring substance...

  8. Tetraquark operators in lattice QCD and exotic flavour states in the charm sector

    Science.gov (United States)

    Cheung, Gavin K. C.; Thomas, Christopher E.; Dudek, Jozef J.; Edwards, Robert G.

    2017-11-01

    We present a general class of operators resembling compact tetraquarks which have a range of colour-flavour-spin structures, transform irreducibly under the symmetries of the lattice and respect other relevant symmetries. These constructions are demonstrated in lattice QCD calculations with light quarks corresponding to m π = 391 MeV. Using the distillation framework, correlation functions involving large bases of meson-meson and tetraquark operators are computed in the isospin-1 hidden-charm and doubly-charmed sectors, and finite-volume spectra are extracted with the variational method. We find the spectra are insensitive to the addition of tetraquark operators to the bases of meson-meson operators. For the first time, through using diverse bases of meson-meson operators, the multiple energy levels associated with meson-meson levels which would be degenerate in the non-interacting limit are extracted reliably. The number of energy levels in each spectrum is found to be equal to the number of expected non-interacting meson-meson levels in the energy region considered and the majority of energies lie close to the non-interacting levels. Therefore, there is no strong indication for any bound state or narrow resonance in the channels we study.

  9. A Bio-Inspired Herbal Tea Flavour Assessment Technique

    Directory of Open Access Journals (Sweden)

    Nur Zawatil Isqi Zakaria

    2014-07-01

    Full Text Available Herbal-based products are becoming a widespread production trend among manufacturers for the domestic and international markets. As the production increases to meet the market demand, it is very crucial for the manufacturer to ensure that their products have met specific criteria and fulfil the intended quality determined by the quality controller. One famous herbal-based product is herbal tea. This paper investigates bio-inspired flavour assessments in a data fusion framework involving an e-nose and e-tongue. The objectives are to attain good classification of different types and brands of herbal tea, classification of different flavour masking effects and finally classification of different concentrations of herbal tea. Two data fusion levels were employed in this research, low level data fusion and intermediate level data fusion. Four classification approaches; LDA, SVM, KNN and PNN were examined in search of the best classifier to achieve the research objectives. In order to evaluate the classifiers’ performance, an error estimator based on k-fold cross validation and leave-one-out were applied. Classification based on GC-MS TIC data was also included as a comparison to the classification performance using fusion approaches. Generally, KNN outperformed the other classification techniques for the three flavour assessments in the low level data fusion and intermediate level data fusion. However, the classification results based on GC-MS TIC data are varied.

  10. Chiral symmetry breaking and the Banks-Casher relation in lattice QCD with Wilson quarks

    CERN Document Server

    Giusti, Leonardo

    2009-01-01

    The Banks--Casher relation links the spontaneous breaking of chiral symmetry in QCD to the presence of a non-zero density of quark modes at the low end of the spectrum of the Dirac operator. Spectral observables like the number of modes in a given energy interval are renormalizable and can therefore be computed using the Wilson formulation of lattice QCD even though the latter violates chiral symmetry at energies on the order of the inverse lattice spacing. Using numerical simulations, we find (in two-flavour QCD) that the low quark modes do condense in the expected way. In particular, the chiral condensate can be accurately calculated simply by counting the low modes on large lattices. Other spectral observables can be considered as well and have a potentially wide range of uses.

  11. Quantum metamorphosis of conformal symmetry in N=4 super Yang-Mills theory

    International Nuclear Information System (INIS)

    Kuzenko, S.M.; McArthur, I.N.

    2002-01-01

    In gauge theories, not all rigid symmetries of the classical action can be maintained manifestly in the quantization procedure, even in the absence of anomalies. If this occurs for an anomaly-free symmetry, the effective action is invariant under a transformation that differs from its classical counterpart by quantum corrections. As shown by Fradkin and Palchik years ago, such a phenomenon occurs for conformal symmetry in quantum Yang-Mills theories with vanishing beta function, such as the N=4 super Yang-Mills theory. More recently, Jevicki et al. demonstrated that the quantum metamorphosis of conformal symmetry sheds light on the nature of the AdS/CFT correspondence. In this paper, we derive the conformal Ward identity for the bosonic sector of the N=4 super Yang-Mills theory using the background field method. We then compute the leading quantum modification of the conformal transformation for a specific Abelian background which is of interest in the context of the AdS/CFT correspondence. In the case of scalar fields, our final result agrees with that of Jevicki et al. The resulting vector and scalar transformations coincide with those which are characteristic of a D3-brane embedded in AdS 5 xS 5 . (author)

  12. Aspects of open-flavour mesons in a comprehensive DSBSE study

    Energy Technology Data Exchange (ETDEWEB)

    Hilger, T. [University of Graz, NAWI Graz, Institute of Physics, Graz (Austria); Austrian Academy of Sciences, Institute of High Energy Physics, Vienna (Austria); Gomez-Rocha, M. [ECT*, Villazzano (Trento) (Italy); Krassnigg, A. [University of Graz, NAWI Graz, Institute of Physics, Graz (Austria); Lucha, W. [Austrian Academy of Sciences, Institute of High Energy Physics, Vienna (Austria)

    2017-10-15

    Open-flavour meson studies are the necessary completion to any comprehensive investigation of quarkonia. We extend recent studies of quarkonia in the Dyson-Schwinger-Bethe-Salpeter equation approach to explore their results for all possible flavour combinations. Within the inherent limitations of the setup, we present the most comprehensive results for meson masses and leptonic decay constants currently available and put them in perspective with respect to experiment and other approaches. (orig.)

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

    CERN Multimedia

    Fazzini, Davide

    2016-01-01

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

  14. Exotic pairing in 1D spin-3/2 atomic gases with SO(4 symmetry

    Directory of Open Access Journals (Sweden)

    Yuzhu Jiang

    2015-06-01

    Full Text Available Tuning interactions in the spin singlet and quintet channels of two colliding atoms could change the symmetry of the one-dimensional spin-3/2 fermionic systems of ultracold atoms while preserving the integrability. Here we find a novel SO(4 symmetry integrable point in the spin-3/2 Fermi gas and derive the exact solution of the model using the Bethe ansatz. In contrast to the model with SU(4 and SO(5 symmetries, the present model with SO(4 symmetry preserves spin singlet and quintet Cooper pairs in two sets of SU(2⊗SU(2 spin subspaces. We obtain full phase diagrams, including the Fulde–Ferrel–Larkin–Ovchinnikov like pair correlations, spin excitations and quantum criticality through the generalized Yang–Yang thermodynamic equations. In particular, various correlation functions are calculated by using finite-size corrections in the frame work of conformal field theory. Moreover, within the local density approximation, we further find that spin singlet and quintet pairs form subtle multiple shell structures in density profiles of the trapped gas.

  15. A broken symmetry ontology: Quantum mechanics as a broken symmetry

    International Nuclear Information System (INIS)

    Buschmann, J.E.

    1988-01-01

    The author proposes a new broken symmetry ontology to be used to analyze the quantum domain. This ontology is motivated and grounded in a critical epistemological analysis, and an analysis of the basic role of symmetry in physics. Concurrently, he is led to consider nonheterogeneous systems, whose logical state space contains equivalence relations not associated with the causal relation. This allows him to find a generalized principle of symmetry and a generalized symmetry-conservation formalisms. In particular, he clarifies the role of Noether's theorem in field theory. He shows how a broken symmetry ontology already operates in a description of the weak interactions. Finally, by showing how a broken symmetry ontology operates in the quantum domain, he accounts for the interpretational problem and the essential incompleteness of quantum mechanics. He proposes that the broken symmetry underlying this ontological domain is broken dilation invariance

  16. Flavoured neutrino mass models. A taste of leptons at low and high energies

    International Nuclear Information System (INIS)

    Geib, Tanja

    2018-01-01

    The only direct experimental evidence for physics beyond the Standard Model are the oscillations of neutrino species. Explaining this surprising discovery has led to a variety of potential New Physics models. Since neutrino oscillations demonstrate that lepton flavour is not conserved in Nature, New Physics models tend to introduce additional lepton flavour and sometimes even lepton number violating physics. The validity of any New Physics setting is assessed based on the consistency of its predictions with experimental data. In the near future, lepton flavour and/or number violating conversions of bound muons are expected to undergo the most dramatic experimental advances. By improving currents limits by several orders of magnitude, these reactions will become the most sensitive probe for charged lepton flavour/number violation. Therefore, exploring new opportunities such as these is essential to unravel novel physics beyond the Standard Model. The goal of this thesis is to contribute to improving the testability of New Physics models with respect to two different aspects, focusing on neutrino models with additional lepton flavour and/or lepton number violation. First, both the lepton flavour violating μ - -e - conversion and the lepton flavour and lepton number violating μ - -e + conversion require solid theoretical predictions to fully exploit their potential for investigating promising New Physics models. Since both types of bound muon conversions currently lack certain elements in their theoretical treatment, we work towards closing these gaps. To that end, we present our detailed and comprehensive computations which aim at making both processes accessible to the particle physics community. Furthermore, we compare predictions from a selection of New Physics models to current experimental data and future expected sensitivities. We also show how experiments at low energies, indirectly looking for New Physics via charged lepton flavour and lepton number

  17. Signatures of top flavour-changing dark matter

    International Nuclear Information System (INIS)

    Hondt, Jorgen d'; Mariotti, Alberto; Moortgat, Seth; Tziveloglou, Pantelis

    2015-12-01

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

  18. Signatures of top flavour-changing dark matter

    Energy Technology Data Exchange (ETDEWEB)

    Hondt, Jorgen d' ; Mariotti, Alberto; Moortgat, Seth; Tziveloglou, Pantelis [Vrieje Univ. Brussel (Belgium). Theoretische Natuurkunde and IIHE/ELEM; Mawatari, Kentarou [Vrieje Univ. Brussel (Belgium). Theoretische Natuurkunde and IIHE/ELEM; Grenoble-Alpes Univ., CNRS/IN2P3 (France). Lab. de Physique Subatomique et de Cosmologie; Onsem, Gerrit van [Vrieje Univ. Brussel (Belgium). Theoretische Natuurkunde and IIHE/ELEM; Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany)

    2015-12-15

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

  19. Minimal flavour violation in the quark and lepton sector and beyond

    Energy Technology Data Exchange (ETDEWEB)

    Uhlig, S.L.

    2008-01-07

    We address to explain the matter-antimatter asymmetry of the universe in a framework that generalizes the quark minimal flavour violation hypothesis to the lepton sector. We study the impact of CP violation present at low and high energies and investigate the existence of correlations among leptogenesis and lepton flavour violation. Further we present an approach alternative to minimal flavour violation where the suppression of flavour changing transitions involving quarks and leptons is governed by hierarchical fermion wave functions. (orig.)

  20. Adolescents' responses to the promotion and flavouring of e-cigarettes.

    Science.gov (United States)

    Ford, Allison; MacKintosh, Anne Marie; Bauld, Linda; Moodie, Crawford; Hastings, Gerard

    2016-03-01

    The purpose of the study is to examine adolescents' awareness of e-cigarette marketing and investigate the impact of e-cigarette flavour descriptors on perceptions of product harm and user image. Data come from the 2014 Youth Tobacco Policy Survey, a cross-sectional in-home survey conducted with 11-16 year olds across the UK (n = 1205). Adolescents' awareness of e-cigarette promotion, brands, and flavours was assessed. Perceptions of product harm, and likely user of four examples of e-cigarette flavours was also examined. Some participants had tried e-cigarettes (12 %) but regular use was low (2 %) and confined to adolescents who had also smoked tobacco. Most were aware of at least one promotional channel (82 %) and that e-cigarettes came in different flavours (69 %). Brand awareness was low. E-cigarettes were perceived as harmful (M = 3.54, SD = 1.19) but this was moderated by product flavours. Fruit and sweet flavours were perceived as more likely to be tried by young never smokers than adult smokers trying to quit (p < 0.001). There is a need to monitor the impact of future market and regulatory change on youth uptake and perceptions of e-cigarettes.

  1. Three-flavoured neutrino oscillations and the Leggett-Garg inequality

    Energy Technology Data Exchange (ETDEWEB)

    Gangopadhyay, Debashis; Roy, Animesh Sinha [Ramakrishna Mission Vivekananda University, Department of Physics, Howrah, West Bengal (India)

    2017-04-15

    Three-flavoured neutrino oscillations are investigated in the light of the Leggett-Garg inequality (LGI). The results obtained are: (a) The maximum violation of the LGI is 2.17036 for neutrino path length L{sub 1} = 140.15 km and ΔL = 1255.7 km. (b) The presence of the mixing angle θ{sub 13} enhances the maximum violation of LGI by 4.6%. (c) The currently known mass hierarchy parameter α = 0.0305 increases the maximum violation of LGI by 3.7%. (d) The presence of a CP-violating phase parameter enhances the maximum violation of LGI by 0.24%, thus providing an alternative indicator of CP violation in three-flavoured neutrino oscillations. The outline of an experimental proposal is suggested whereby the findings of this investigation may be verified. (orig.)

  2. The content of sensory active compounds and flavour of several types of yogurts

    Directory of Open Access Journals (Sweden)

    Eva Vítová

    2010-01-01

    Full Text Available The aim of this work was to identify and quantify several sensory active compounds in various types of yogurts using gas chromatography and simultaneously to judge their influence on flavour of yogurts using sensory analysis. In total 4 types of white and 10 types of flavoured yogurts (creamy and low-fat with various flavourings, produced in Dairy Valašské Meziříčí, Ltd., were analysed. The highest content of sensory active compounds (P < 0.05 was found in strawberry yogurts, with high amount of ethyl butyrate. Excepting ethanol no significant differences (P < 0.05 were found between low-fat and creamy varieties. The total content of sensory active compounds in white yogurts was significantly (P < 0.05 lower than in flavoured fruit types. The highest content was in low-fat and lowest in white bio yoghurts. Flavour of yogurts was evaluated sensorially using scale and ranking test. All creamy yogurt varieties were evaluated as significantly (P < 0.05 more tasty than low-fat ones. Similarly in case of white yogurts creamy yogurts were evaluated as the most tasty and low-fat ones as the worst. Bio yogurts were evaluated equally tasty as classic yogurts with the same fat content.

  3. Heavy flavour decays at LEP

    CERN Document Server

    Rousseau, D H

    2001-01-01

    Recent heavy flavour results from LEP experiments are presented. Special emphasis is put on complex inclusive B reconstruction methods with high potentialities for lifetime, mixing, CP violation studies and new measurements of IVubl· The new world average of r8-f'r8o is 1.08 ± 0.03. The new world average of Re parameter measured in inclusive B0 decay is 0.001 ± 0.009. The new LEP average of JV ub I measured from inclusive b->ulv branching fraction is 4.

  4. Impact of Wort Amino Acids on Beer Flavour: A Review

    Directory of Open Access Journals (Sweden)

    Inês M. Ferreira

    2018-03-01

    Full Text Available The process by which beer is brewed has not changed significantly since its discovery thousands of years ago. Grain is malted, dried, crushed and mixed with hot water to produce wort. Yeast is added to the sweet, viscous wort, after which fermentation occurs. The biochemical events that occur during fermentation reflect the genotype of the yeast strain used, and its phenotypic expression is influenced by the composition of the wort and the conditions established in the fermenting vessel. Although wort is complex and not completely characterized, its content in amino acids indubitably affects the production of some minor metabolic products of fermentation which contribute to the flavour of beer. These metabolic products include higher alcohols, esters, carbonyls and sulfur-containing compounds. The formation of these products is comprehensively reviewed in this paper. Furthermore, the role of amino acids in the beer flavour, in particular their relationships with flavour active compounds, is discussed in light of recent data.

  5. Maximal sfermion flavour violation in super-GUTs

    CERN Document Server

    AUTHOR|(CDS)2108556; Velasco-Sevilla, Liliana

    2016-01-01

    We consider supersymmetric grand unified theories with soft supersymmetry-breaking scalar masses $m_0$ specified above the GUT scale (super-GUTs) and patterns of Yukawa couplings motivated by upper limits on flavour-changing interactions beyond the Standard Model. If the scalar masses are smaller than the gaugino masses $m_{1/2}$, as is expected in no-scale models, the dominant effects of renormalization between the input scale and the GUT scale are generally expected to be those due to the gauge couplings, which are proportional to $m_{1/2}$ and generation-independent. In this case, the input scalar masses $m_0$ may violate flavour maximally, a scenario we call MaxFV, and there is no supersymmetric flavour problem. We illustrate this possibility within various specific super-GUT scenarios that are deformations of no-scale gravity.

  6. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 300 (FGE.300): One cyclo-aliphatic amide from chemical group 33

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate a flavouring substance in the Flavouring Group Evaluation 300 using the Procedure in Commission Regulation (EC) No 1565/2000. The substance was not conside......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate a flavouring substance in the Flavouring Group Evaluation 300 using the Procedure in Commission Regulation (EC) No 1565/2000. The substance...... was not considered to have genotoxic potential. The substance was evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded...... that for the substance [FL-no: 16.115] evaluated through the Procedure, no appropriate NOAEL was available and additional data are required. Besides the safety assessment of this flavouring substance, the specifications for the materials of commerce have also been considered. The composition of the stereoisomeric...

  7. A new polar symmetry of huebnerite (MnWO{sub 4}) with ferrodistortive domains

    Energy Technology Data Exchange (ETDEWEB)

    Park, S.H., E-mail: sohyun.park@lmu.de [Sektion Kristallographie, Department für Geo-und Umweltwissenschaften, Ludwig-Maximilians-Universität München, Theresienstraße 41, 80333 München (Germany); Mihailova, B. [Mineralogisch-Petrographisches Institut, Universität Hamburg, Grindelallee 48, 20146 Hamburg (Germany); Pedersen, B. [Forschungs-Neutronenquelle Heinz Maier-Leibnitz (FRM II), Technische Universität München, Lichtenbergstraße 1, 85748 Garching (Germany); Paulmann, C. [Mineralogisch-Petrographisches Institut, Universität Hamburg, Grindelallee 48, 20146 Hamburg (Germany); HASYLAB, DESY, Notkestr. 85, 22603 Hamburg (Germany); Behal, D. [Sektion Kristallographie, Department für Geo-und Umweltwissenschaften, Ludwig-Maximilians-Universität München, Theresienstraße 41, 80333 München (Germany); Forschungs-Neutronenquelle Heinz Maier-Leibnitz (FRM II), Technische Universität München, Lichtenbergstraße 1, 85748 Garching (Germany); Gattermann, U. [Sektion Kristallographie, Department für Geo-und Umweltwissenschaften, Ludwig-Maximilians-Universität München, Theresienstraße 41, 80333 München (Germany); Hochleitner, R. [Mineralogische Staatssammlung München, Theresienstrasse 41, 80333 Munich (Germany)

    2015-11-15

    Large-size single-crystal samples of huebnerite natural multiferroic MnWO{sub 4} were analyzed by neutron and synchrotron X-ray single-crystal diffraction as well as by polarized Raman spectroscopy. Both neutron and X-ray diffraction analyzes reveal polar space-group symmetry P2 for the nuclear structure of huebnerite via the detection of weak reflections h0l (l=odd) forbidden for the gliding plane c. Renninger scans of the reflection 301 on the neutron single-crystal diffractometer RESI (FRM-II) could confirm the absence of the gliding plane c in both para- and antiferromagnetic states of huebnerite. The symmetry breaking could be explained by structure analyzes with neutron single crystal diffraction data at 293 K revealing that two Mn atoms in P2 are displaced independently along the b axis from their equilibrium position at a polar point site, C{sub 2} in P2/c. Micro X-ray diffraction and Raman-scattering mapping reveal a ferrodistortive domain texture in the room-temperature paramagnetic state of huebnerite, which is attributed to P2 domain formation through a proper ∼180° rotation about the reciprocal-space axis c*. - Graphical abstract: Schematic presentation of polar atomic shifts (arrows) in P2 from the respective equivalent sites (spheres) in P2/c at the boundary of two 180°-in-plane micro twins. - Highlights: • Neutron and X-ray diffraction analyzes reveal the polar symmetry P2 for MnWO{sub 4}. • Raman mapping shows ferrodistortive domains in its RT paramagnetic state. • These observations are explained by the hidden polar site C{sub 2} for Mn atoms.

  8. New perspectives for heavy flavour physics from the lattice

    Energy Technology Data Exchange (ETDEWEB)

    Sommer, R. [John von Neumann-Institut fuer Computing NIC/DESY, Zeuthen (Germany)

    2009-06-15

    Heavy flavours represent a challenge for lattice QCD. We discuss it in very general terms. We give an idea of the significant recent progress which opens up good perspectives for high precision first principles QCD computations for flavour physics. (orig.)

  9. New perspectives for heavy flavour physics from the lattice

    International Nuclear Information System (INIS)

    Sommer, R.

    2009-06-01

    Heavy flavours represent a challenge for lattice QCD. We discuss it in very general terms. We give an idea of the significant recent progress which opens up good perspectives for high precision first principles QCD computations for flavour physics. (orig.)

  10. The flavour of natural SUSY

    Energy Technology Data Exchange (ETDEWEB)

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

    2014-09-15

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

  11. Flavour Geometry and Effective Yukawa Couplings in the MSSM

    CERN Document Server

    Ellis, John; Lee, Jae Sik; Pilaftsis, Apostolos

    2010-01-01

    We present a new geometric approach to the flavour decomposition of an arbitrary soft supersymmetry-breaking sector in the MSSM. Our approach is based on the geometry that results from the quark and lepton Yukawa couplings, and enables us to derive the necessary and sufficient conditions for a linearly-independent basis of matrices related to the completeness of the internal [SU(3) x U(1)]^5 flavour space. In a second step, we calculate the effective Yukawa couplings that are enhanced at large values of tan(beta) for general soft supersymmetry-breaking mass parameters. We highlight the contributions due to non-universal terms in the flavour decompositions of the sfermion mass matrices. We present numerical examples illustrating how such terms are induced by renormalization-group evolution starting from universal input boundary conditions, and demonstrate their importance for the flavour-violating effective Yukawa couplings of quarks.

  12. Charge symmetry breaking in the A=4 hypernuclei

    Czech Academy of Sciences Publication Activity Database

    Gazda, Daniel; Gal, A.

    2016-01-01

    Roč. 954, OCT (2016), s. 161-175 ISSN 0375-9474 R&D Projects: GA ČR(CZ) GA15-04301S Institutional support: RVO:61389005 Keywords : hypernuclei * hyperon-nucleon interactions * charge symmetry breaking Subject RIV: BE - Theoretical Physics Impact factor: 1.916, year: 2016

  13. Duality symmetry of N=4 Yang-Mills theory on T3

    International Nuclear Information System (INIS)

    Hacquebord, F.; Verlinde, H.

    1997-01-01

    We study the spectrum of BPS states in N=4 supersymmetric U(N) Yang-Mills theory. This theory has been proposed to describe M-theory on T 3 in the discrete light-cone formalism. We find that the degeneracy of irreducible BPS bound states in this model exhibits a (partially hidden) SL(5,Z) duality symmetry. Besides the electro-magnetic symmetry, this duality group also contains Nahm-like transformations that interchange the rank N of the gauge group with some of the magnetic or electric fluxes. In the M-theory interpretation, this mapping amounts to a reflection that interchanges the longitudinal direction with one of the transverse directions. (orig.)

  14. Maximal sfermion flavour violation in super-GUTs

    Energy Technology Data Exchange (ETDEWEB)

    Ellis, John [King' s College London, Theoretical Particle Physics and Cosmology Group, Department of Physics, London (United Kingdom); Olive, Keith A. [CERN, Theoretical Physics Department, Geneva (Switzerland); University of Minnesota, William I. Fine Theoretical Physics Institute, School of Physics and Astronomy, Minneapolis, MN (United States); Velasco-Sevilla, L. [University of Bergen, Department of Physics and Technology, PO Box 7803, Bergen (Norway)

    2016-10-15

    We consider supersymmetric grand unified theories with soft supersymmetry-breaking scalar masses m{sub 0} specified above the GUT scale (super-GUTs) and patterns of Yukawa couplings motivated by upper limits on flavour-changing interactions beyond the Standard Model. If the scalar masses are smaller than the gaugino masses m{sub 1/2}, as is expected in no-scale models, the dominant effects of renormalisation between the input scale and the GUT scale are generally expected to be those due to the gauge couplings, which are proportional to m{sub 1/2} and generation independent. In this case, the input scalar masses m{sub 0} may violate flavour maximally, a scenario we call MaxSFV, and there is no supersymmetric flavour problem. We illustrate this possibility within various specific super-GUT scenarios that are deformations of no-scale gravity. (orig.)

  15. On flavour and naturalness of composite Higgs models

    International Nuclear Information System (INIS)

    Matsedonskyi, Oleksii

    2015-01-01

    We analyse the interplay of the constraints imposed on flavour-symmetric Composite Higgs models by Naturalness considerations and the constraints derived from Flavour Physics and Electroweak Precision Tests. Our analysis is based on the Effective Field Theory which describes the Higgs as a pseudo-Nambu-Goldstone boson and also includes the composite fermionic resonances. Within this approach one is able to identify the directions in the parameter space where the U(3)-symmetric flavour models can pass the current experimental constraints, without conflicting with the light Higgs mass. We also derive the general features of the U(2)-symmetric models required by the experimental bounds, in case of elementary and totally composite t R . An effect in the Zb-barb coupling, which can potentially allow for sizable deviations in Z→b-barb decay parameters without modifying flavour physics observables, is identified. We also present the analysis of the mixed scenario, where the top quark mass is generated due to Partial Compositeness while the light quark masses are Technicolor-like.

  16. Flavour and collider interplay for SUSY at LHC7

    International Nuclear Information System (INIS)

    Calibbi, L.; Hodgkinson, R.N.; Vives, O.; Jones Perez, J.; Masiero, A.

    2012-01-01

    The current 7 TeV run of the LHC experiment shall be able to probe gluino and squark masses up to values larger than 1 TeV. Assuming that hints for SUSY are found in the jets plus missing energy channel by the end of a 5 fb -1 run, we explore the flavour constraints on three models with a CMSSM-like spectrum: the CMSSM itself, a seesaw extension of the CMSSM, and Flavoured CMSSM. In particular, we focus on decays that might have been measured by the time the run is concluded, such as B s →μμ and μ→e γ. We also analyse constraints imposed by neutral meson bounds and electric dipole moments. The interplay between collider and flavour experiments is explored through the use of three benchmark scenarios, finding the flavour feedback useful in order to determine the model parameters and to test the consistency of the different models. (orig.)

  17. Leading Particle Production in Light Flavour Jets

    CERN Document Server

    Abbiendi, G; Åkesson, P F; Alexander, Gideon; Allison, J; Anderson, K J; Arcelli, S; Asai, S; Ashby, S F; Axen, D A; Azuelos, Georges; Bailey, I; Ball, A H; Barberio, E; Barlow, R J; Batley, J Richard; Baumann, S; Behnke, T; Bell, K W; Bella, G; Bellerive, A; Bentvelsen, Stanislaus Cornelius Maria; Bethke, Siegfried; Betts, S; Biebel, O; Biguzzi, A; Bloodworth, Ian J; Bock, P; Böhme, J; Boeriu, O; Bonacorsi, D; Boutemeur, M; Braibant, S; Bright-Thomas, P G; Brigliadori, L; Brown, R M; Burckhart, Helfried J; Capiluppi, P; Carnegie, R K; Carter, A A; Carter, J R; Chang, C Y; Charlton, D G; Chrisman, D; Ciocca, C; Clarke, P E L; Clay, E; Cohen, I; Conboy, J E; Cooke, O C; Couchman, J; Couyoumtzelis, C; Coxe, R L; Cuffiani, M; Dado, S; Dallavalle, G M; Dallison, S; Davis, R; de Roeck, A; Dervan, P J; Desch, Klaus; Dienes, B; Dixit, M S; Donkers, M; Dubbert, J; Duchovni, E; Duckeck, G; Duerdoth, I P; Estabrooks, P G; Etzion, E; Fabbri, Franco Luigi; Fanfani, A; Fanti, M; Faust, A A; Feld, L; Ferrari, P; Fiedler, F; Fierro, M; Fleck, I; Frey, A; Fürtjes, A; Futyan, D I; Gagnon, P; Gary, J W; Gaycken, G; Geich-Gimbel, C; Giacomelli, G; Giacomelli, P; Gingrich, D M; Glenzinski, D A; Goldberg, J; Gorn, W; Grandi, C; Graham, K; Gross, E; Grunhaus, Jacob; Gruwé, M; Hajdu, C; Hanson, G G; Hansroul, M; Hapke, M; Harder, K; Harel, A; Hargrove, C K; Harin-Dirac, M; Hauschild, M; Hawkes, C M; Hawkings, R; Hemingway, Richard J; Herten, G; Heuer, R D; Hildreth, M D; Hill, J C; Hobson, P R; Höcker, Andreas; Hoffman, K; Homer, R James; Honma, A K; Horváth, D; Hossain, K R; Howard, R; Hüntemeyer, P; Igo-Kemenes, P; Imrie, D C; Ishii, K; Jacob, F R; Jawahery, A; Jeremie, H; Jimack, Martin Paul; Jones, C R; Jovanovic, P; Junk, T R; Kanaya, N; Kanzaki, J I; Karapetian, G V; Karlen, D A; Kartvelishvili, V G; Kawagoe, K; Kawamoto, T; Kayal, P I; Keeler, Richard K; Kellogg, R G; Kennedy, B W; Kim, D H; Klier, A; Kobayashi, T; Kobel, M; Kokott, T P; Kolrep, M; Komamiya, S; Kowalewski, R V; Kress, T; Krieger, P; Von Krogh, J; Kühl, T; Kupper, M; Kyberd, P; Lafferty, G D; Landsman, Hagar Yaël; Lanske, D; Lauber, J; Lawson, I; Layter, J G; Lellouch, Daniel; Letts, J; Levinson, L; Liebisch, R; Lillich, J; List, B; Littlewood, C; Lloyd, A W; Lloyd, S L; Loebinger, F K; Long, G D; Losty, Michael J; Lü, J; Ludwig, J; Macchiolo, A; MacPherson, A L; Mader, W F; Mannelli, M; Marcellini, S; Marchant, T E; Martin, A J; Martin, J P; Martínez, G; Mashimo, T; Mättig, P; McDonald, W J; McKenna, J A; McKigney, E A; McMahon, T J; McPherson, R A; Meijers, F; Méndez-Lorenzo, P; Merritt, F S; Mes, H; Meyer, I; Michelini, Aldo; Mihara, S; Mikenberg, G; Miller, D J; Mohr, W; Montanari, A; Mori, T; Nagai, K; Nakamura, I; Neal, H A; Nisius, R; O'Neale, S W; Oakham, F G; Odorici, F; Ögren, H O; Okpara, A N; Oreglia, M J; Orito, S; Pásztor, G; Pater, J R; Patrick, G N; Patt, J; Pérez-Ochoa, R; Petzold, S; Pfeifenschneider, P; Pilcher, J E; Pinfold, James L; Plane, D E; Poli, B; Polok, J; Przybycien, M B; Quadt, A; Rembser, C; Rick, Hartmut; Robins, S A; Rodning, N L; Roney, J M; Rosati, S; Roscoe, K; Rossi, A M; Rozen, Y; Runge, K; Runólfsson, O; Rust, D R; Sachs, K; Saeki, T; Sahr, O; Sang, W M; Sarkisyan-Grinbaum, E; Sbarra, C; Schaile, A D; Schaile, O; Scharff-Hansen, P; Schieck, J; Schmitt, S; Schöning, A; Schröder, M; Schumacher, M; Schwick, C; Scott, W G; Seuster, R; Shears, T G; Shen, B C; Shepherd-Themistocleous, C H; Sherwood, P; Siroli, G P; Skuja, A; Smith, A M; Snow, G A; Sobie, Randall J; Söldner-Rembold, S; Spagnolo, S; Sproston, M; Stahl, A; Stephens, K; Stoll, K; Strom, D; Ströhmer, R; Surrow, B; Talbot, S D; Taras, P; Tarem, S; Teuscher, R; Thiergen, M; Thomas, J; Thomson, M A; Torrence, E; Towers, S; Trefzger, T M; Trigger, I; Trócsányi, Z L; Tsur, E; Turner-Watson, M F; Ueda, I; Van Kooten, R; Vannerem, P; Verzocchi, M; Voss, H; Wäckerle, F; Waller, D; Ward, C P; Ward, D R; Watkins, P M; Watson, A T; Watson, N K; Wells, P S; Wengler, T; Wermes, N; Wetterling, D; White, J S; Wilson, G W; Wilson, J A; Wyatt, T R; Yamashita, S; Zacek, V; Zer-Zion, D

    2000-01-01

    The energy distribution and type of the particle with the highest momentum in quark jets are determined for each of the five quark flavours making only minimal model assumptions. The analysis is based on a large statistics sample of hadronic Z0 decays collected with the OPAL detector at the LEP e+e- collider. These results provide a basis for future studies of light flavour production at other centre-of-mass energies. We use our results to study the hadronisation mechanism in light flavour jets and compare the data to the QCD models JETSET and HERWIG. Within the JETSET model we also directly determine the suppression of strange quarks to be gamma_s=0.422+-0.049 (stat.)+-0.059 (syst.) by comparing the production of charged and neutral kaons in strange and non-strange light quark events. Finally we study the features of baryon production.

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

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), and to decide whether further...... by Industry for use as a flavouring substance in Europe and will therefore not be considered any further. The substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data...... as flavouring substances, as these substances could not be evaluated because of concern with respect to genotoxicity. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for all 26 substances, the information is adequate....

  19. Formation of flavour compounds in the Maillard reaction

    NARCIS (Netherlands)

    Boekel, van M.A.J.S.

    2006-01-01

    This paper discusses the importance of the Maillard reaction for food quality and focuses on flavour compound formation. The most important classes of Maillard flavour compounds are indicated and it is shown where they are formed in the Maillard reaction. Some emphasis is given on the kinetics of

  20. Deviation from bimaximal mixing and leptonic CP phases in S4 family symmetry and generalized CP

    International Nuclear Information System (INIS)

    Li, Cai-Chang; Ding, Gui-Jun

    2015-01-01

    The lepton flavor mixing matrix having one row or one column in common with the bimaximal mixing up to permutations is still compatible with the present neutrino oscillation data. We provide a thorough exploration of generating such a mixing matrix from S 4 family symmetry and generalized CP symmetry H CP . Supposing that S 4 ⋊H CP is broken down to Z 2 ST 2 SU ×H CP ν in the neutrino sector and Z 4 TST 2 U ⋊H CP l in the charged lepton sector, one column of the PMNS matrix would be of the form (1/2,1/√2,1/2) T up to permutations, both Dirac CP phase and Majorana CP phases are trivial to accommodate the observed lepton mixing angles. The phenomenological implications of the remnant symmetry K 4 (TST 2 ,T 2 U) ×H CP ν in the neutrino sector and Z 2 SU ×H CP l in the charged lepton sector are studied. One row of PMNS matrix is determined to be (1/2,1/2,−i/√2), and all the three leptonic CP phases can only be trivial to fit the measured values of the mixing angles. Two models based on S 4 family symmetry and generalized CP are constructed to implement these model independent predictions enforced by remnant symmetry. The correct mass hierarchy among the charged leptons is achieved. The vacuum alignment and higher order corrections are discussed.

  1. Inclusive tagging of B-flavour at LHCb [Vidyo

    CERN Multimedia

    CERN. Geneva

    2017-01-01

    One of the most important procedure needed for the study of CP violation in Beauty sector is the tagging of the flavour of neutral B-mesons at production. The harsh environment of the Large Hadron Collider makes it particularly hard to succeed in this task. We present a proposal to upgrade current flavour tagging strategy in LHCb experiment. This strategy consists of inclusive tagging ensemble methods (i.e: the use inclusive information about the event without a firm selection rule), which are combined using a probabilistic model for each event. The probabilistic model uses all reconstructed tracks and secondary vertices to obtain well-determined probability of B flavour at production. Such approach reduces the dependence on the performance of lower level identification capacities and thus has the potential to increase the overall performance.

  2. Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing.

    Science.gov (United States)

    Yang, Ni; Hort, Joanne; Linforth, Robert; Brown, Keith; Walsh, Stuart; Fisk, Ian D

    2013-11-15

    The influence of choice of flavour solvent, propylene glycol (PG) or triacetin (TA), was investigated during accelerated shelf life (ASL) testing of shortcake biscuits. Specifically, the differential effect on the stability of added vanillin, the natural baked marker compound 5-(hydroxymethyl)furfural (HMF), specific markers of oxidative rancidity (2,4-decadienal, 2,4-heptadienal), and the structural parameters of hardness and fracturability. Significantly more HMF was formed during baking of biscuits prepared with TA; these biscuits were also more stable to oxidative degradation and loss of vanillin during ageing than biscuits prepared with PG. Fresh TA biscuits were significantly more brittle than fresh PG biscuits. There was no impact of solvent choice on hardness. Sensory evaluation of hardness, vanilla flavour and oily off-note was tested during ASL testing. There was no significant impact of storage on sensory ratings for either the PG or TA biscuits. Copyright © 2013 Elsevier Ltd. All rights reserved.

  3. SU(3) flavour breaking and baryon structure

    Energy Technology Data Exchange (ETDEWEB)

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

    2013-11-15

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

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

    CERN Multimedia

    Falabella, A

    2013-01-01

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

  5. Enhanced lepton flavour violation in the supersymmetric inverse seesaw

    International Nuclear Information System (INIS)

    Weiland, C

    2013-01-01

    In minimal supersymmetric seesaw models, the contribution to lepton flavour violation from Z-penguins is usually negligible. In this study, we consider the supersymmetric inverse seesaw and show that, in this case, the Z-penguin contribution dominates in several lepton flavour violating observables due to the low scale of the inverse seesaw mechanism. Among the observables considered, we find that the most constraining one is the μ-e conversion rate which is already restricting the otherwise allowed parameter space of the model. Moreover, in this framework, the Z-penguins exhibit a non-decoupling behaviour, which has previously been noticed in lepton flavour violating Higgs decays

  6. Challenges for New Physics in the Flavour Sector

    CERN Document Server

    Crivellin, Andreas

    2014-01-01

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

  7. Challenges for New Physics in the Flavour Sector

    International Nuclear Information System (INIS)

    Crivellin, A.

    2014-09-01

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

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

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 14 flavouring substances in the Revision 1 of Flavouring Group Evaluation 66, using the Procedure in Commission Regulation (EC) No 1565/2000. None...

  9. 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.)

  10. Tests of lepton flavour universality at LHCb

    CERN Document Server

    Lupato, Anna

    2018-01-01

    In the Standard Model the electroweak coupling of the gauge bosons to leptons is independent of the lepton flavour. Semileptonic and rare decays of b quarks provide an ideal laboratory to test this property. Any violation of Lepton Flavour Universality would be a clear sign of physics beyond the Standard Model. In this work a review of the Lepton Flavour Universality tests performed using data collected by the LHCb experiment in 2011 and 2012 at a centre of mass energy of 7 and 8 TeV is presented.

  11. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 24, Revision 2 (FGE.24Rev2)

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 24 flavouring substances in the Flavouring Group Evaluation 24, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. This revision...... the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the materials of commerce have been provided for all 24 candidate substances....

  12. Heavy Flavour Production and Decay at ATLAS

    CERN Document Server

    Jones, RWL; The ATLAS collaboration

    2013-01-01

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

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

    NARCIS (Netherlands)

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

    2003-01-01

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

  14. Flavoured co-annihilation

    Indian Academy of Sciences (India)

    2012-10-06

    Oct 6, 2012 ... (2) one can see that increasing δRR will decrease the stau mass or in other words the co-annihilation will occur at a lower neutralino mass for the fixed universal scalar mass parameter (m0). But having large flavour violating entry in the ˜μR–˜τR sectors of the sleptonic mass matrix will also give rise to rare ...

  15. Supersymmetry, the flavour puzzle and rare B decays

    International Nuclear Information System (INIS)

    Straub, David Michael

    2010-01-01

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

  16. Meat flavour in pork and beef - From animal to meal.

    Science.gov (United States)

    Aaslyng, Margit D; Meinert, Lene

    2017-10-01

    An intense meat flavour is greatly appreciated by consumers. Meat flavour is generated during the cooking process through a complex series of chemical reactions between precursors, intermediate reaction products and degradation products. The content and nature of the precursors present in the meat are affected by several factors including genetics, feed, handling of the live animals and subsequent handling of the meat. The fatty acid composition can easily be altered though feeding, especially in monogastric animals, while the carbohydrate content is more closely related to genetics (pigs), feeding in the last days before slaughter and handling at slaughter (both ante and post mortem). Ageing of the meat is not particularly important for the flavour, unless the meat is dry-aged. In comparison, cooking is crucial for the development of flavour. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Behavioural and brain responses to flavoured-meals paired with visceral stimulations in pigs

    OpenAIRE

    Clouard, Caroline; Jouhanneau, Mélanie; Meunier-Salaün, Marie-Christine; Malbert, Charles-Henri; Val-Laillet, David

    2011-01-01

    Behavioural and brain responses towards conditioned flavours with different hedonic values were studied in twelve 30-kg pigs. During four 30-min conditioning sessions per flavour, the animals received a flavoured-meal paired with intraduodenal infusions of 15% glucose (FG), lithium chloride (FL), or saline (FS). Two-choice feeding tests were performed 1 and 5 weeks later, and in between, anaesthetised pigs were subjected to three PET brain imaging with exposure to the flavours. During conditi...

  18. The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.).

    Science.gov (United States)

    Liu, Hong; Zeng, Fankui; Wang, Qinghuang; Ou, Shiyi; Tan, Lehe; Gu, Fenglin

    2013-12-15

    In this study, we compared the effects of cryogenic grinding and hammer milling on the flavour attributes of black, white, and green pepper. The flavour attributes were analysed using headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS), sensory evaluation and electronic nose (e-nose) analysis. Cryogenic grinding resulted in minimal damage to the colour, flavour, and sensory attributes of the spices. Cryogenic grinding was also better than hammer milling at preserving the main potent aroma constituents, but the concentrations of the main aroma constituents were dramatically reduced after storing the samples at 4 °C for 6 months. Pattern matching performed by the e-nose further supported our sensory and instrumental findings. Overall, cryogenic grinding was superior to hammer milling for preserving the sensory properties and flavour attributes of pepper without significantly affecting its quality. However, we found that the flavour quality of ground pepper was reduced during storage. Copyright © 2013 Elsevier Ltd. All rights reserved.

  19. The changes of flavour and aroma active compounds content during production of Edam cheese

    Directory of Open Access Journals (Sweden)

    Eva Vítová

    2011-01-01

    Full Text Available This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The cheese samples were produced in dairy MILTRA B, Ltd., Městečko Trnávka.A number of volatile substances contribute to flavour of cheese including alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes etc. The development of these components during production was monitored in chosen Edam cheese (fat 30% w/w using headspace-SPME-GC method. The samples were taken from cheesemilk up to technologically ripe cheese. In total 37 various organic compounds belonging to five chemical groups were identified in milk and cheese samples. Their total content increased during production. The first increase was observed after pressing and then especially in last part of ripening. Ethanol (185.8 ± 15.85 mg.kg−1, acetoin (97.7 ± 3.78 mg.kg−1, 2-methylpropanol (71.2 ± 5.23 mg.kg−1, acetic acid (54.4 ± 1.70 mg.kg−1 and acetaldehyde (36.4 ± 10.17 mg.kg−1 were the most abundant in ripened cheeses. The flavour and other organoleptic properties (appearance, texture of Edam cheese samples were also sensorially evaluated during ripening. The five point ordinal scale and profile tests were used for evaluation. The sensory quality was improved during ripening, until the final marked flavour characteristic for these cheese types.

  20. EFSA EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 304 (FGE.304): Five carboxamides from chemical group 30

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate five flavouring substances in the Flavouring Group Evaluation 304, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the substances...... data are required. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. Specifications including complete purity criteria and identity for the materials of commerce have been provided for all five candidate substances....

  1. Tobacco industry use of flavours to recruit new users of little cigars and cigarillos.

    Science.gov (United States)

    Kostygina, Ganna; Glantz, Stanton A; Ling, Pamela M

    2016-01-01

    While flavoured cigarettes were prohibited in the USA in 2009, flavoured little cigars and cigarillos (LCCs) remain on the market. We describe the evolving strategies used by tobacco companies to encourage uptake of flavoured LCCs and industry research findings on consumer perceptions of flavoured LCC products. Analysis of internal tobacco industry documents was triangulated with data from tobacco advertisement archives, national newspapers, trade press and the internet. Flavoured LCC products were associated with young and inexperienced tobacco users, women and African-Americans. Internal industry studies confirmed that menthol and candy-like flavours (eg, vanilla and cherry) increased LCC appeal to starters by masking the heavy cigar taste, reducing throat irritation and making LCC smoke easier to inhale. To appeal to new users, manufacturers also reduced the size of cigars to make them more cigarette-like, introduced filters and flavoured filter tips, emphasised mildness and ease of draw in advertising, and featured actors using little cigars in television commercials. RJ Reynolds tried to capitalise on the popularity of menthol cigarettes among African-Americans and marketed a menthol little cigar to African-Americans. Tobacco companies engaged in a calculated effort to blur the line between LCCs to increase the appeal to cigarette smokers, and the use of flavours facilitated these efforts. Bans on flavoured cigarettes should be expanded to include flavoured LCCs, and tobacco use prevention initiatives should include LCCs. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/

  2. The QCD equation of state for two flavours at non-zero chemical potential

    CERN Document Server

    Ejiri, S; Döring, M; Hands, S J; Kaczmarek, O; Karsch, Frithjof; Laermann, E; Redlich, K

    2006-01-01

    We present results of a simulation of 2 flavour QCD on a $16^3\\times4$ lattice using p4-improved staggered fermions with bare quark mass $m/T=0.4$. Derivatives of the thermodynamic grand canonical partition function $Z(V,T,\\mu_u,\\mu_d)$ with respect to chemical potentials $\\mu_{u,d}$ for different quark flavours are calculated up to sixth order, enabling estimates of the pressure and the quark number density as well as the chiral condensate and various susceptibilities as functions of $\\mu_{u,d}$ via Taylor series expansion. Results are compared to high temperature perturbation theory as well as a hadron resonance gas model. We also analyze baryon as well as isospin fluctuations and discuss the relation to the chiral critical point in the QCD phase diagram. We moreover discuss the dependence of the heavy quark free energy on the chemical potential.

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

    DEFF Research Database (Denmark)

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

    use in foods that are not heated or intended to be heated. Besides the safety assessment of the flavouring substance, the specifications for the material of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the material of commerce have......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate one flavouring substance, the dipeptide L-methionylglycine [FL-no: 17.037], in the Flavouring Group Evaluation 305, using the Procedure in Commission...... been provided for the candidate substance. © European Food Safety Authority, 2013...

  4. Assessment of dietary exposure to flavouring substances via consumption of flavoured teas. Part II: transfer rates of linalool and linalyl esters into Earl Grey tea infusions.

    Science.gov (United States)

    Orth, Anne-Marie; Poplacean, Iulia; Fastowski, Oxana; Engel, Karl-Heinz

    2014-01-01

    The assessment of dietary exposure via the consumption of flavoured foods is a key element of the safety evaluation of flavouring substances. Linalyl acetate and linalool are the major flavouring substances in Earl Grey teas; the objective of this study was to determine their transfer rates from the tea leaves into the tea beverage upon preparation of a hot water infusion. Spiking experiments revealed a transfer rate of 66% for linalool. In contrast, the transfer rate for linalyl acetate was only 1.9%; in turn, the hydrolysis product linalool (17.0%) and a spectrum (19.9%) of degradation and rearrangement products (monoterpene alcohols, esters and hydrocarbons) were present in the tea beverage. The transfer rates were shown to be proportional to the length of the infusion. The impact of the hot water treatment on the enantiomeric compositions of linalyl acetate and linalool was determined, and structure-dependent experiments were performed by variation of the acyl and the alcohol moiety of the monoterpene ester. Comparative dietary exposure assessments demonstrated the need to take correction factors based on the experimentally determined transfer rates into account. Based on tea consumption data from the UK National Diet and Nutrition Survey (2000/2001), the exposure to linalyl acetate ranges from 0.2 mg day(-1) (average) to 1.8 mg day(-1) (high). The corresponding values for linalool are 4.2 mg day(-1) (average) and 46.6 mg day(-1) (high). The exposure of linalool via consumption of the tea beverage is approximately 26 times higher than that of linalyl acetate, although in the flavoured tea leaves the median content of linalyl acetate is approximately 1.8 times higher than that of linalool.

  5. A novel hybrid tobacco product that delivers a tobacco flavour note with vapour aerosol (Part 1): Product operation and preliminary aerosol chemistry assessment.

    Science.gov (United States)

    Poynton, Simon; Sutton, Joseph; Goodall, Sharon; Margham, Jennifer; Forster, Mark; Scott, Ken; Liu, Chuan; McAdam, Kevin; Murphy, James; Proctor, Christopher

    2017-08-01

    Vapour products have demonstrated potential to be a lower-risk alternative to cigarettes. The present study describes a novel hybrid tobacco product that combines a warm aerosol stream generated by an electronic vaporisation mechanism with tobacco top flavour from cut tobacco. During operation, the aerosol stream released from the vapour cartomiser is passed through a bed of blended cut tobacco by the puffing flow, elevating the tobacco temperature and eluting volatile tobacco flavour components. A preliminary but comprehensive analysis of the aerosol composition of the hybrid tobacco product found that emissions were dominated by the control vapour formulation. In non-targeted chemical screening, no detectable difference in GC scans was observed between the hybrid tobacco product and the control vapour product. However, a sensorially elevated tobacco flavour was confirmed by a consumer sensory panel (P products, only 26 were quantified. The novel action of tobacco heating and liquid aerosolisation produced classes and levels of toxicants that were similar to those of the control vapour product, but much lower than those of a Kentucky 3R4F reference cigarette. For nine toxicants mandated by the WHO Study Group on Tobacco Product Regulation for reduction in cigarette emissions, the levels were 91%-99% lower per puff in the hybrid tobacco product aerosol than in 3R4F smoke. Overall, the novel hybrid tobacco product provides a sensorially enhanced tobacco flavour, but maintains a toxicant profile similar to its parent vapour product with relatively low levels of known cigarette smoke toxicants. Copyright © 2017 British American Tobacco. Published by Elsevier Ltd.. All rights reserved.

  6. New trends in beer flavour compound analysis.

    Science.gov (United States)

    Andrés-Iglesias, Cristina; Montero, Olimpio; Sancho, Daniel; Blanco, Carlos A

    2015-06-01

    As the beer market is steadily expanding, it is important for the brewing industry to offer consumers a product with the best organoleptic characteristics, flavour being one of the key characteristics of beer. New trends in instrumental methods of beer flavour analysis are described. In addition to successfully applied methods in beer analysis such as chromatography, spectroscopy, nuclear magnetic resonance, mass spectrometry or electronic nose and tongue techniques, among others, sample extraction and preparation such as derivatization or microextraction methods are also reviewed. © 2014 Society of Chemical Industry.

  7. Flavour Tagging developments within the LHCb experiment

    CERN Document Server

    Grabalosa, Marc

    Flavour Tagging at the LHCb experiment is a fundamental tool for the measurement of B oscillations and the study of CP violation. This document explains the development of different tagging techniques and the different strategies used to combine them to determine the flavour of the B meson as precisely as possible. The response of the tagging algorithms also needs to be optimized and calibrated. Both procedures are described using the available LHCb datasets corresponding to various integrated luminosities. First results on the tagging performances are shown for different control channels and physics measurements.

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

    CERN Multimedia

    Falabella, A

    2013-01-01

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

  9. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 309 (FGE.309): Sodium Diacetate

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate sodium diacetate [FL-no: 16.073] in the Flavouring Group Evaluation 309, using the Procedure in Commission Regulation (EC) No 1565/2000. However, although...

  10. Flavour equilibration studies of quark-gluon plasma with non-zero ...

    Indian Academy of Sciences (India)

    Abstract. Flavour equilibration for a thermally equilibrated but chemically non- equilibrated quark-gluon plasma is presented. Flavour equilibration is studied enforcing baryon number conservation. In addition to the usual processes like single additional gluon production gg ⇌ ggg and its reverse and quark–antiquark pair ...

  11. A new algorithm for identifying the flavour of $B_s^0$ mesons at LHCb

    CERN Document Server

    Aaij, Roel; Adeva, Bernardo; Adinolfi, Marco; Affolder, Anthony; Ajaltouni, Ziad; Akar, Simon; Albrecht, Johannes; Alessio, Federico; Alexander, Michael; Ali, Suvayu; Alkhazov, Georgy; Alvarez Cartelle, Paula; Alves Jr, Antonio Augusto; Amato, Sandra; Amerio, Silvia; Amhis, Yasmine; An, Liupan; Anderlini, Lucio; Andreassi, Guido; Andreotti, Mirco; Andrews, Jason; Appleby, Robert; Aquines Gutierrez, Osvaldo; Archilli, Flavio; d'Argent, Philippe; Artamonov, Alexander; Artuso, Marina; Aslanides, Elie; Auriemma, Giulio; Baalouch, Marouen; Bachmann, Sebastian; Back, John; Badalov, Alexey; Baesso, Clarissa; Baldini, Wander; Barlow, Roger; Barschel, Colin; Barsuk, Sergey; Barter, William; Batozskaya, Varvara; Battista, Vincenzo; Bay, Aurelio; Beaucourt, Leo; Beddow, John; Bedeschi, Franco; Bediaga, Ignacio; Bel, Lennaert; Bellee, Violaine; Belloli, Nicoletta; Belyaev, Ivan; Ben-Haim, Eli; Bencivenni, Giovanni; Benson, Sean; Benton, Jack; Berezhnoy, Alexander; Bernet, Roland; Bertolin, Alessandro; Betti, Federico; Bettler, Marc-Olivier; van Beuzekom, Martinus; Bifani, Simone; Billoir, Pierre; Bird, Thomas; Birnkraut, Alex; Bizzeti, Andrea; Blake, Thomas; Blanc, Frédéric; Blouw, Johan; Blusk, Steven; Bocci, Valerio; Bondar, Alexander; Bondar, Nikolay; Bonivento, Walter; Borgheresi, Alessio; Borghi, Silvia; Borisyak, Maxim; Borsato, Martino; Bowcock, Themistocles; Bowen, Espen Eie; Bozzi, Concezio; Braun, Svende; Britsch, Markward; Britton, Thomas; Brodzicka, Jolanta; Brook, Nicholas; Buchanan, Emma; Burr, Christopher; Bursche, Albert; Buytaert, Jan; Cadeddu, Sandro; Calabrese, Roberto; Calvi, Marta; Calvo Gomez, Miriam; Campana, Pierluigi; Campora Perez, Daniel; Capriotti, Lorenzo; Carbone, Angelo; Carboni, Giovanni; Cardinale, Roberta; Cardini, Alessandro; Carniti, Paolo; Carson, Laurence; Carvalho Akiba, Kazuyoshi; Casse, Gianluigi; Cassina, Lorenzo; Castillo Garcia, Lucia; Cattaneo, Marco; Cauet, Christophe; Cavallero, Giovanni; Cenci, Riccardo; Charles, Matthew; Charpentier, Philippe; Chatzikonstantinidis, Georgios; Chefdeville, Maximilien; Chen, Shanzhen; Cheung, Shu-Faye; Chiapolini, Nicola; Chrzaszcz, Marcin; Cid Vidal, Xabier; Ciezarek, Gregory; Clarke, Peter; Clemencic, Marco; Cliff, Harry; Closier, Joel; Coco, Victor; Cogan, Julien; Cogneras, Eric; Cogoni, Violetta; Cojocariu, Lucian; Collazuol, Gianmaria; Collins, Paula; Comerma-Montells, Albert; Contu, Andrea; Cook, Andrew; Coombes, Matthew; Coquereau, Samuel; Corti, Gloria; Corvo, Marco; Couturier, Benjamin; Cowan, Greig; Craik, Daniel Charles; Crocombe, Andrew; Cruz Torres, Melissa Maria; Cunliffe, Samuel; Currie, Robert; D'Ambrosio, Carmelo; Dall'Occo, Elena; Dalseno, Jeremy; David, Pieter; Davis, Adam; De Aguiar Francisco, Oscar; De Bruyn, Kristof; De Capua, Stefano; De Cian, Michel; De Miranda, Jussara; De Paula, Leandro; De Simone, Patrizia; Dean, Cameron Thomas; Decamp, Daniel; Deckenhoff, Mirko; Del Buono, Luigi; Déléage, Nicolas; Demmer, Moritz; Derkach, Denis; Deschamps, Olivier; Dettori, Francesco; Dey, Biplab; Di Canto, Angelo; Di Ruscio, Francesco; Dijkstra, Hans; Donleavy, Stephanie; Dordei, Francesca; Dorigo, Mirco; Dosil Suárez, Alvaro; Dovbnya, Anatoliy; Dreimanis, Karlis; Dufour, Laurent; Dujany, Giulio; Dungs, Kevin; Durante, Paolo; Dzhelyadin, Rustem; Dziurda, Agnieszka; Dzyuba, Alexey; Easo, Sajan; Egede, Ulrik; Egorychev, Victor; Eidelman, Semen; Eisenhardt, Stephan; Eitschberger, Ulrich; Ekelhof, Robert; Eklund, Lars; El Rifai, Ibrahim; Elsasser, Christian; Ely, Scott; Esen, Sevda; Evans, Hannah Mary; Evans, Timothy; Falabella, Antonio; Färber, Christian; Farley, Nathanael; Farry, Stephen; Fay, Robert; Fazzini, Davide; Ferguson, Dianne; Fernandez Albor, Victor; Ferrari, Fabio; Ferreira Rodrigues, Fernando; Ferro-Luzzi, Massimiliano; Filippov, Sergey; Fiore, Marco; Fiorini, Massimiliano; Firlej, Miroslaw; Fitzpatrick, Conor; Fiutowski, Tomasz; Fleuret, Frederic; Fohl, Klaus; Fol, Philip; Fontana, Marianna; Fontanelli, Flavio; Forshaw, Dean Charles; Forty, Roger; Frank, Markus; Frei, Christoph; Frosini, Maddalena; Fu, Jinlin; Furfaro, Emiliano; Gallas Torreira, Abraham; Galli, Domenico; Gallorini, Stefano; Gambetta, Silvia; Gandelman, Miriam; Gandini, Paolo; Gao, Yuanning; García Pardiñas, Julián; Garra Tico, Jordi; Garrido, Lluis; Gascon, David; Gaspar, Clara; Gavardi, Laura; Gazzoni, Giulio; Gerick, David; Gersabeck, Evelina; Gersabeck, Marco; Gershon, Timothy; Ghez, Philippe; Gianì, Sebastiana; Gibson, Valerie; Girard, Olivier Göran; Giubega, Lavinia-Helena; Gligorov, V.V.; Göbel, Carla; Golubkov, Dmitry; Golutvin, Andrey; Gomes, Alvaro; Gotti, Claudio; Grabalosa Gándara, Marc; Graciani Diaz, Ricardo; Granado Cardoso, Luis Alberto; Graugés, Eugeni; Graverini, Elena; Graziani, Giacomo; Grecu, Alexandru; Griffith, Peter; Grillo, Lucia; Grünberg, Oliver; Gui, Bin; Gushchin, Evgeny; Guz, Yury; Gys, Thierry; Hadavizadeh, Thomas; Hadjivasiliou, Christos; Haefeli, Guido; Haen, Christophe; Haines, Susan; Hall, Samuel; Hamilton, Brian; Han, Xiaoxue; Hansmann-Menzemer, Stephanie; Harnew, Neville; Harnew, Samuel; Harrison, Jonathan; He, Jibo; Head, Timothy; Heijne, Veerle; Heister, Arno; Hennessy, Karol; Henrard, Pierre; Henry, Louis; Hernando Morata, Jose Angel; van Herwijnen, Eric; Heß, Miriam; Hicheur, Adlène; Hill, Donal; Hoballah, Mostafa; Hombach, Christoph; Hulsbergen, Wouter; Humair, Thibaud; Hushchyn, Mikhail; Hussain, Nazim; Hutchcroft, David; Hynds, Daniel; Idzik, Marek; Ilten, Philip; Jacobsson, Richard; Jaeger, Andreas; Jalocha, Pawel; Jans, Eddy; Jawahery, Abolhassan; John, Malcolm; Johnson, Daniel; Jones, Christopher; Joram, Christian; Jost, Beat; Jurik, Nathan; Kandybei, Sergii; Kanso, Walaa; Karacson, Matthias; Karbach, Moritz; Karodia, Sarah; Kecke, Matthieu; Kelsey, Matthew; Kenyon, Ian; Kenzie, Matthew; Ketel, Tjeerd; Khairullin, Egor; Khanji, Basem; Khurewathanakul, Chitsanu; Kirn, Thomas; Klaver, Suzanne; Klimaszewski, Konrad; Kochebina, Olga; Kolpin, Michael; Komarov, Ilya; Koopman, Rose; Koppenburg, Patrick; Kozeiha, Mohamad; Kravchuk, Leonid; Kreplin, Katharina; Kreps, Michal; Krocker, Georg; Krokovny, Pavel; Kruse, Florian; Krzemien, Wojciech; Kucewicz, Wojciech; Kucharczyk, Marcin; Kudryavtsev, Vasily; Kuonen, Axel Kevin; Kurek, Krzysztof; Kvaratskheliya, Tengiz; Lacarrere, Daniel; Lafferty, George; Lai, Adriano; Lambert, Dean; Lanfranchi, Gaia; Langenbruch, Christoph; Langhans, Benedikt; Latham, Thomas; Lazzeroni, Cristina; Le Gac, Renaud; van Leerdam, Jeroen; Lees, Jean-Pierre; Lefèvre, Regis; Leflat, Alexander; Lefrançois, Jacques; Lemos Cid, Edgar; Leroy, Olivier; Lesiak, Tadeusz; Leverington, Blake; Li, Yiming; Likhomanenko, Tatiana; Liles, Myfanwy; Lindner, Rolf; Linn, Christian; Lionetto, Federica; Liu, Bo; Liu, Xuesong; Loh, David; Longstaff, Iain; Lopes, Jose; Lucchesi, Donatella; Lucio Martinez, Miriam; Luo, Haofei; Lupato, Anna; Luppi, Eleonora; Lupton, Oliver; Lusardi, Nicola; Lusiani, Alberto; Machefert, Frederic; Maciuc, Florin; Maev, Oleg; Maguire, Kevin; Malde, Sneha; Malinin, Alexander; Manca, Giulia; Mancinelli, Giampiero; Manning, Peter Michael; Mapelli, Alessandro; Maratas, Jan; Marchand, Jean François; Marconi, Umberto; Marin Benito, Carla; Marino, Pietro; Marks, Jörg; Martellotti, Giuseppe; Martin, Morgan; Martinelli, Maurizio; Martinez Santos, Diego; Martinez Vidal, Fernando; Martins Tostes, Danielle; Massacrier, Laure Marie; Massafferri, André; Matev, Rosen; Mathad, Abhijit; Mathe, Zoltan; Matteuzzi, Clara; Mauri, Andrea; Maurin, Brice; Mazurov, Alexander; McCann, Michael; McCarthy, James; McNab, Andrew; McNulty, Ronan; Meadows, Brian; Meier, Frank; Meissner, Marco; Melnychuk, Dmytro; Merk, Marcel; Merli, Andrea; Michielin, Emanuele; Milanes, Diego Alejandro; Minard, Marie-Noelle; Mitzel, Dominik Stefan; Molina Rodriguez, Josue; Monroy, Ignacio Alberto; Monteil, Stephane; Morandin, Mauro; Morawski, Piotr; Mordà, Alessandro; Morello, Michael Joseph; Moron, Jakub; Morris, Adam Benjamin; Mountain, Raymond; Muheim, Franz; Müller, Dominik; Müller, Janine; Müller, Katharina; Müller, Vanessa; Mussini, Manuel; Muster, Bastien; Naik, Paras; Nakada, Tatsuya; Nandakumar, Raja; Nandi, Anita; Nasteva, Irina; Needham, Matthew; Neri, Nicola; Neubert, Sebastian; Neufeld, Niko; Neuner, Max; Nguyen, Anh Duc; Nguyen-Mau, Chung; Niess, Valentin; Nieswand, Simon; Niet, Ramon; Nikitin, Nikolay; Nikodem, Thomas; Novoselov, Alexey; O'Hanlon, Daniel Patrick; Oblakowska-Mucha, Agnieszka; Obraztsov, Vladimir; Ogilvy, Stephen; Okhrimenko, Oleksandr; Oldeman, Rudolf; Onderwater, Gerco; Osorio Rodrigues, Bruno; Otalora Goicochea, Juan Martin; Otto, Adam; Owen, Patrick; Oyanguren, Maria Aranzazu; Palano, Antimo; Palombo, Fernando; Palutan, Matteo; Panman, Jacob; Papanestis, Antonios; Pappagallo, Marco; Pappalardo, Luciano; Pappenheimer, Cheryl; Parker, William; Parkes, Christopher; Passaleva, Giovanni; Patel, Girish; Patel, Mitesh; Patrignani, Claudia; Pearce, Alex; Pellegrino, Antonio; Penso, Gianni; Pepe Altarelli, Monica; Perazzini, Stefano; Perret, Pascal; Pescatore, Luca; Petridis, Konstantinos; Petrolini, Alessandro; Petruzzo, Marco; Picatoste Olloqui, Eduardo; Pietrzyk, Boleslaw; Pikies, Malgorzata; Pinci, Davide; Pistone, Alessandro; Piucci, Alessio; Playfer, Stephen; Plo Casasus, Maximo; Poikela, Tuomas; Polci, Francesco; Poluektov, Anton; Polyakov, Ivan; Polycarpo, Erica; Popov, Alexander; Popov, Dmitry; Popovici, Bogdan; Potterat, Cédric; Price, Eugenia; Price, Joseph David; Prisciandaro, Jessica; Pritchard, Adrian; Prouve, Claire; Pugatch, Valery; Puig Navarro, Albert; Punzi, Giovanni; Qian, Wenbin; Quagliani, Renato; Rachwal, Bartolomiej; Rademacker, Jonas; Rama, Matteo; Ramos Pernas, Miguel; Rangel, Murilo; Raniuk, Iurii; Raven, Gerhard; Redi, Federico; Reichert, Stefanie; dos Reis, Alberto; Renaudin, Victor; Ricciardi, Stefania; Richards, Sophie; Rihl, Mariana; Rinnert, Kurt; Rives Molina, Vincente; Robbe, Patrick; Rodrigues, Ana Barbara; Rodrigues, Eduardo; Rodriguez Lopez, Jairo Alexis; Rodriguez Perez, Pablo; Rogozhnikov, Alexey; Roiser, Stefan; Romanovsky, Vladimir; Romero Vidal, Antonio; Ronayne, John William; Rotondo, Marcello; Ruf, Thomas; Ruiz Valls, Pablo; Saborido Silva, Juan Jose; Sagidova, Naylya; Saitta, Biagio; Salustino Guimaraes, Valdir; Sanchez Mayordomo, Carlos; Sanmartin Sedes, Brais; Santacesaria, Roberta; Santamarina Rios, Cibran; Santimaria, Marco; Santovetti, Emanuele; Sarti, Alessio; Satriano, Celestina; Satta, Alessia; Saunders, Daniel Martin; Savrina, Darya; Schael, Stefan; Schiller, Manuel; Schindler, Heinrich; Schlupp, Maximilian; Schmelling, Michael; Schmelzer, Timon; Schmidt, Burkhard; Schneider, Olivier; Schopper, Andreas; Schubiger, Maxime; Schune, Marie Helene; Schwemmer, Rainer; Sciascia, Barbara; Sciubba, Adalberto; Semennikov, Alexander; Serra, Nicola; Serrano, Justine; Sestini, Lorenzo; Seyfert, Paul; Shapkin, Mikhail; Shapoval, Illya; Shcheglov, Yury; Shears, Tara; Shekhtman, Lev; Shevchenko, Vladimir; Shires, Alexander; Siddi, Benedetto Gianluca; Silva Coutinho, Rafael; Silva de Oliveira, Luiz Gustavo; Simi, Gabriele; Sirendi, Marek; Skidmore, Nicola; Skwarnicki, Tomasz; Smith, Eluned; Smith, Iwan Thomas; Smith, Jackson; Smith, Mark; Snoek, Hella; Sokoloff, Michael; Soler, Paul; Soomro, Fatima; Souza, Daniel; Souza De Paula, Bruno; Spaan, Bernhard; Spradlin, Patrick; Sridharan, Srikanth; Stagni, Federico; Stahl, Marian; Stahl, Sascha; Stefkova, Slavomira; Steinkamp, Olaf; Stenyakin, Oleg; Stevenson, Scott; Stoica, Sabin; Stone, Sheldon; Storaci, Barbara; Stracka, Simone; Straticiuc, Mihai; Straumann, Ulrich; Sun, Liang; Sutcliffe, William; Swientek, Krzysztof; Swientek, Stefan; Syropoulos, Vasileios; Szczekowski, Marek; Szumlak, Tomasz; T'Jampens, Stephane; Tayduganov, Andrey; Tekampe, Tobias; Tellarini, Giulia; Teubert, Frederic; Thomas, Christopher; Thomas, Eric; van Tilburg, Jeroen; Tisserand, Vincent; Tobin, Mark; Todd, Jacob; Tolk, Siim; Tomassetti, Luca; Tonelli, Diego; Topp-Joergensen, Stig; Tournefier, Edwige; Tourneur, Stephane; Trabelsi, Karim; Traill, Murdo; Tran, Minh Tâm; Tresch, Marco; Trisovic, Ana; Tsaregorodtsev, Andrei; Tsopelas, Panagiotis; Tuning, Niels; Ukleja, Artur; Ustyuzhanin, Andrey; Uwer, Ulrich; Vacca, Claudia; Vagnoni, Vincenzo; Valenti, Giovanni; Vallier, Alexis; Vazquez Gomez, Ricardo; Vazquez Regueiro, Pablo; Vázquez Sierra, Carlos; Vecchi, Stefania; van Veghel, Maarten; Velthuis, Jaap; Veltri, Michele; Veneziano, Giovanni; Vesterinen, Mika; Viaud, Benoit; Vieira, Daniel; Vieites Diaz, Maria; Vilasis-Cardona, Xavier; Volkov, Vladimir; Vollhardt, Achim; Voong, David; Vorobyev, Alexey; Vorobyev, Vitaly; Voß, Christian; de Vries, Jacco; Waldi, Roland; Wallace, Charlotte; Wallace, Ronan; Walsh, John; Wang, Jianchun; Ward, David; Watson, Nigel; Websdale, David; Weiden, Andreas; Whitehead, Mark; Wicht, Jean; Wilkinson, Guy; Wilkinson, Michael; Williams, Mark Richard James; Williams, Matthew; Williams, Mike; Williams, Timothy; Wilson, Fergus; Wimberley, Jack; Wishahi, Julian; Wislicki, Wojciech; Witek, Mariusz; Wormser, Guy; Wotton, Stephen; Wraight, Kenneth; Wright, Simon; Wyllie, Kenneth; Xie, Yuehong; Xu, Zhirui; Yang, Zhenwei; Yu, Jiesheng; Yuan, Xuhao; Yushchenko, Oleg; Zangoli, Maria; Zavertyaev, Mikhail; Zhang, Liming; Zhang, Yanxi; Zhelezov, Alexey; Zhokhov, Anatoly; Zhong, Liang; Zhukov, Valery; Zucchelli, Stefano

    2016-05-17

    A new algorithm for the determination of the initial flavour of $B_s^0$ mesons is presented. The algorithm is based on two neural networks and exploits the $b$ hadron production mechanism at a hadron collider. The first network is trained to select charged kaons produced in association with the $B_s^0$ meson. The second network combines the kaon charges to assign the $B_s^0$ flavour and estimates the probability of a wrong assignment. The algorithm is calibrated using data corresponding to an integrated luminosity of 3 fb$^{-1}$ collected by the LHCb experiment in proton-proton collisions at 7 and 8 TeV centre-of-mass energies. The calibration is performed in two ways: by resolving the $B_s^0$-$\\bar{B}_s^0$ flavour oscillations in $B_s^0 \\to D_s^- \\pi^+$ decays, and by analysing flavour-specific $B_{s 2}^{*}(5840)^0 \\to B^+ K^-$ decays. The tagging power measured in $B_s^0 \\to D_s^- \\pi^+$ decays is found to be $(1.80 \\pm 0.19({\\rm stat}) \\pm 0.18({\\rm syst}))$\\%, which is an improvement of about 50\\% compare...

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

    International Nuclear Information System (INIS)

    Bruemmer, F.; Fichet, S.; Kraml, S.

    2011-09-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2011-09-15

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

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

    Science.gov (United States)

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

    2016-05-31

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

  15. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 25, Revision 2 (FGE.25Rev2): Aliphatic and aromatic hydrocarbons from chemical group 31

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 37 flavouring substances in the Flavouring Group Evaluation 25, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the sub......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 37 flavouring substances in the Flavouring Group Evaluation 25, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None...... of the substances were considered to have genotoxic potential. The substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity...... assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. For five substances, the composition of the stereoisomeric mixture has to be specified further....

  16. Heavy flavour production in 13 TeV pp collisions

    CERN Multimedia

    Braun, Svende Annelies

    2015-01-01

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

  17. ΔI=4 bifurcation in a superdeformed band: Evidence for a C4 symmetry

    International Nuclear Information System (INIS)

    Flibotte, S.; Andrews, H.R.; Ball, G.C.; Beausang, C.W.; Beck, F.A.; Belier, G.; Byrski, T.; Curien, D.; Dagnall, P.J.; de France, G.; Disdier, D.; Duchene, G.; Finck, C.; Haas, B.; Hackman, G.; Haslip, D.S.; Janzen, V.P.; Kharraja, B.; Lisle, J.C.; Merdinger, J.C.; Mullins, S.M.; Nazarewicz, W.; Radford, D.C.; Rauch, V.; Savajols, H.; Styczen, J.; Theisen, C.; Twin, P.J.; Vivien, J.P.; Waddington, J.C.; Ward, D.; Zuber, K.; Aberg, S.

    1993-01-01

    The moment of inertia of the yrast superdeformed band in 149 Gd exhibits an unexpected bifurcation at high rotational frequency. States differing by four units of angular momentum show an energy shift of about 60 eV. This indicates the remnant of a new quantum number associated with the fourfold rotational symmetry

  18. Searches for lepton flavour violation at LHCb

    CERN Multimedia

    CERN. Geneva

    2013-01-01

    Charged lepton flavour is conserved within the Standard Model (SM) up to exceedingly small rates of about $10^{-50}$. This makes charged lepton flavour violation (cLFV) a very interesting place to look for hints of New Physics (NP). In fact, many NP scenarios predict cLFV to occur at rates within the reach of the experiments. Finding these transitions would mean a definite departure from the SM, while not finding them narrows the NP phase space. In this seminar, the latest LHCb results in the cLFV sector will be presented, and their implications for NP scenarios discussed.

  19. SPheno 3.1: extensions including flavour, CP-phases and models beyond the MSSM

    Science.gov (United States)

    Porod, W.; Staub, F.

    2012-11-01

    high scale parameters by evaluating the corresponding renormalisation group equations. These parameters must be consistent with the requirement of correct electroweak symmetry breaking. The second issue is to use the obtained masses and couplings for calculating decay widths and branching ratios of supersymmetric particles as well as the cross sections for these particles in electron-positron annihilation. The third issue is to calculate low energy constraints in the B-meson sector such as BR(b s), MB s, rare lepton decays, such as BR(e), the SUSY contributions to anomalous magnetic moments and electric dipole moments of leptons, the SUSY contributions to the ρ parameter as well as lepton flavour violating Z decays. Solution method: The renormalisation connecting a high scale and the electroweak scale is calculated by the Runge-Kutta method. Iteration provides a solution consistent with the multi-boundary conditions. In case of three-body decays and for the calculation of initial state radiation Gaussian quadrature is used for the numerical solution of the integrals. Reasons for new version: Inclusion of new models as well as additional observables. Moreover, a new standard for data transfer had been established, which is now supported. Summary of revisions: The already existing models have been extended to include also CP-violation and flavour mixing. The data transfer is done using the so-called SLHA2 standard. In addition new models have been included: all three types of seesaw models as well as bilinear R-parity violation. Moreover, additional observables are calculated: branching ratios for flavour violating lepton decays, EDMs of leptons and of the neutron, CP-violating mass difference in the B-meson sector and branching ratios for flavour violating b-quark decays. Restrictions: In case of R-parity violation the cross sections are not calculated. Running time: 0.2 seconds on an Intel(R) Core(TM)2 Duo CPU T9900 with 3.06 GHz

  20. Supersymmetry, the flavour puzzle and rare B decays

    Energy Technology Data Exchange (ETDEWEB)

    Straub, David Michael

    2010-07-14

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

  1. Finite-temperature symmetry restoration in the four-dimensional Φ4 model with four components

    International Nuclear Information System (INIS)

    Jansen, K.

    1990-01-01

    The finite-temperature symmetry restoration in the four-dimensional φ 4 theory with four components and with an infinite self-coupling is studied by means of Monte Carlo simulations on lattices with time extensions L t =4,5,6 and space extensions 12 3 -28 3 . The numerical calculations are done by means of the Wolff cluster algorithm which is very efficient for simulations near a phase transition. The numerical results are in good agreement with an improved one-loop expansion and with the 1/N-expansion, indicating that in the electroweak theory the symmetry restoration temperature T sr is about 350 GeV. (orig.)

  2. Discrete symmetries in the MSSM

    Energy Technology Data Exchange (ETDEWEB)

    Schieren, Roland

    2010-12-02

    The use of discrete symmetries, especially abelian ones, in physics beyond the standard model of particle physics is discussed. A method is developed how a general, abelian, discrete symmetry can be obtained via spontaneous symmetry breaking. In addition, anomalies are treated in the path integral approach with special attention to anomaly cancellation via the Green-Schwarz mechanism. All this is applied to the minimal supersymmetric standard model. A unique Z{sup R}{sub 4} symmetry is discovered which solves the {mu}-problem as well as problems with proton decay and allows to embed the standard model gauge group into a simple group, i.e. the Z{sup R}{sub 4} is compatible with grand unification. Also the flavor problem in the context of minimal flavor violation is addressed. Finally, a string theory model is presented which exhibits the mentioned Z{sup R}{sub 4} symmetry and other desirable features. (orig.)

  3. Discrete symmetries in the MSSM

    International Nuclear Information System (INIS)

    Schieren, Roland

    2010-01-01

    The use of discrete symmetries, especially abelian ones, in physics beyond the standard model of particle physics is discussed. A method is developed how a general, abelian, discrete symmetry can be obtained via spontaneous symmetry breaking. In addition, anomalies are treated in the path integral approach with special attention to anomaly cancellation via the Green-Schwarz mechanism. All this is applied to the minimal supersymmetric standard model. A unique Z R 4 symmetry is discovered which solves the μ-problem as well as problems with proton decay and allows to embed the standard model gauge group into a simple group, i.e. the Z R 4 is compatible with grand unification. Also the flavor problem in the context of minimal flavor violation is addressed. Finally, a string theory model is presented which exhibits the mentioned Z R 4 symmetry and other desirable features. (orig.)

  4. The effect of high hydrostatic pressure on black truffle (tuber melanosporum) flavour compounds

    International Nuclear Information System (INIS)

    Verret, C; Ballestra, P; Cruz, C; Moueffak, A H E; Pardon, P; Largeteau, A

    2008-01-01

    The effects of high hydrostatic pressure (HHP), at 4 0 C or -18 0 C, on black truffle flavour compounds, alteration enzymes (lipoxigenase (LOX), peroxidase (POD) and polyphenoloxidase (PPO)) and microbiological qualities were evaluated. The choosen analytes for this study are six alcohols, three aldehydes, one ketone and on sulfur component. The highest flavour stability was observed when samples were pressurized at 300 MPa / 4 0 C / 10 min. All the treatments induced a drastic decrease of LOX activity and a slight decrease of POD activity. On the other hand, the PPO was not inactivated by pressurization at sub-zero (200 MPa / -18 0 C / 10 min) and was strongly increased after the 300 MPa / 4 0 C / 10 min treatment. Pressurization at 300 and 550 MPa lead to an almost complete Pseudomonas fluorescens reduction (6 and 6.5 log destruction, respectively) whereas pressurization at -18 0 C (200MPa) allowed to obtain only 3 log reduction

  5. The effect of high hydrostatic pressure on black truffle (tuber melanosporum) flavour compounds

    Energy Technology Data Exchange (ETDEWEB)

    Verret, C; Ballestra, P; Cruz, C; Moueffak, A H E [Equipe de Recherche Agroalimentaire Perigourdine (ERAP) IUT de Perigueux Universite Bordeaux IV site universitaire F24019 Perigueux Cedex France (France); Pardon, P [Laboratoire d' analyses de l' Institut du pin Universite Bordeaux I France (France); Largeteau, A, E-mail: moueffak@u-bordeaux4.fr

    2008-07-15

    The effects of high hydrostatic pressure (HHP), at 4{sup 0}C or -18{sup 0}C, on black truffle flavour compounds, alteration enzymes (lipoxigenase (LOX), peroxidase (POD) and polyphenoloxidase (PPO)) and microbiological qualities were evaluated. The choosen analytes for this study are six alcohols, three aldehydes, one ketone and on sulfur component. The highest flavour stability was observed when samples were pressurized at 300 MPa / 4{sup 0}C / 10 min. All the treatments induced a drastic decrease of LOX activity and a slight decrease of POD activity. On the other hand, the PPO was not inactivated by pressurization at sub-zero (200 MPa / -18{sup 0}C / 10 min) and was strongly increased after the 300 MPa / 4{sup 0}C / 10 min treatment. Pressurization at 300 and 550 MPa lead to an almost complete Pseudomonas fluorescens reduction (6 and 6.5 log destruction, respectively) whereas pressurization at -18{sup 0}C (200MPa) allowed to obtain only 3 log reduction.

  6. Heavy flavour production at LHCb

    CERN Document Server

    Barsuk, Sergey

    2016-01-01

    The present write-up reports recent LHCb results on production of quarkonium and open flavour states, as well as selected results on associated production, central exclusive production and pro- duction in heavy ion collisions.

  7. Role of sweet and other flavours in liking and disliking of electronic cigarettes.

    Science.gov (United States)

    Kim, Hyoshin; Lim, Juyun; Buehler, Stephanie S; Brinkman, Marielle C; Johnson, Nathan M; Wilson, Laura; Cross, Kandice S; Clark, Pamela I

    2016-11-01

    To examine the extent to which the perception of sweet and other flavours is associated with liking and disliking of flavoured electronic cigarettes (e-cigarettes). 31 participants (13 females/18 males; 12 sole/19 dual users) vaped 6 commercially available flavours of blu Tanks: Classic Tobacco (CT), Magnificent Menthol (MM), Cherry Crush (CC), Vivid Vanilla (VV), Piña Colada (PC) and Peach Schnapps (PS); all 'medium' strength, 12 mg/mL nicotine concentration. For each flavoured e-cigarette, participants first rated liking/disliking on the Labeled Hedonic Scale, followed by perceived intensities of sweetness, coolness, bitterness, harshness and specific flavour on the generalised version of the Labeled Magnitude Scale. The psychophysical testing was conducted individually in an environmental chamber. PC was perceived as sweetest and liked the most; CT was perceived as least sweet and liked the least. Across all flavours, liking was correlated with sweetness (r=0.31), coolness (r=0.25), bitterness (r=-0.25) and harshness (r=-0.29, all pimpact on liking followed by coolness; harshness had the greatest negative impact on liking. Our findings indicate that bitterness and harshness, most likely from nicotine, have negative impacts on the liking of e-cigarettes, but the addition of flavourants that elicit sweetness or coolness generally improves liking. The results suggest that flavours play an important role in e-cigarette preference and most likely use. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  8. An MCMC Study of General Squark Flavour Mixing in the MSSM

    Energy Technology Data Exchange (ETDEWEB)

    Herrmann, Björn [Annecy, LAPTH; De Causmaecker, Karen [Intl. Solvay Inst., Brussels; Fuks, Benjamin [UPMC, Paris (main); Mahmoudi, Farvah [Lyon, Ecole Normale Superieure; O' Leary, Ben [Wurzburg U.; Porod, Werner [Wurzburg U.; Sekmen, Sezen [Kyungpook Natl. U.; Strobbe, Nadja [Fermilab

    2015-10-05

    We present an extensive study of non-minimally flavour violating (NMFV) terms in the Lagrangian of the Minimal Supersymmetric Standard Model (MSSM). We impose a variety of theoretical and experimental constraints and perform a detailed scan of the parameter space by means of a Markov Chain Monte-Carlo (MCMC) setup. This represents the first study of several non-zero flavour-violating elements within the MSSM. We present the results of the MCMC scan with a special focus on the flavour-violating parameters. Based on these results, we define benchmark scenarios for future studies of NMFV effects at the LHC.

  9. Yangian Symmetry of Scattering Amplitudes and the Dilatation Operator in N=4 Supersymmetric Yang-Mills Theory.

    Science.gov (United States)

    Brandhuber, Andreas; Heslop, Paul; Travaglini, Gabriele; Young, Donovan

    2015-10-02

    It is known that the Yangian of PSU(2,2|4) is a symmetry of the tree-level S matrix of N=4 super Yang-Mills theory. On the other hand, the complete one-loop dilatation operator in the same theory commutes with the level-one Yangian generators only up to certain boundary terms found by Dolan, Nappi, and Witten. Using a result by Zwiebel, we show how the Yangian symmetry of the tree-level S matrix of N=4 super Yang-Mills theory implies precisely the Yangian invariance, up to boundary terms, of the one-loop dilatation operator.

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

    DEFF Research Database (Denmark)

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

    The Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) was asked to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular...... in a wide range of food items up to very high amounts. Hydrogen sulphide is also reported to occur naturally in a wide range of food items. In its evaluation, the Panel as a default used the “Maximised Survey-derived Daily Intake” (MSDI) approach to estimate the per capita intakes of the flavouring...... substances in Europe. However, when the Panel examined the information provided by the European Flavouring Industry on the use levels in various foods, it appeared obvious that the MSDI approach in a number of cases would grossly underestimate the intake by regular consumers of products flavoured at the use...

  11. Dynamical generation of a composite quark-lepton symmetry

    International Nuclear Information System (INIS)

    Yasue, Masaki.

    1981-05-01

    We demonstrate the possibility that a basic [SU(2)]sup(N) symmetry of N subconstituents, which describes particle and antiparticle transitions, generates at most an ''effective'' SO(2N) symmetry and at least an ''effective'' SU(N) x U(1) symmetry of composite quarks and leptons whose states are specified by the N different kinds of subconstituents. The generators of the ''effective'' symmetry, are identified by the correct algebraic properties specific to SO(2N) of composite operators constructed from the [SU(2)]sup(N)-operators acting on the composite quark-lepton states. The composite quarks and leptons are found to respect SO(4) x SO(6) or SU(2)sub(L) x U(1)sub(R) x SU(3)sub(c) x U(1)sub(B-L) according to a new selection rule, which are generated by the bilinear products of the raising and lowering operators of [SU(2)] 5 . This construction of the SO(4) x SO(6) generators allows us to uniquely define the five quantum numbers of that symmetry even at the subconstituent level. The full SO(10) generators can be also constructed; however, one needs a newly arranged [SU(2)] 5 symmetry only defined at the composite level, the generators of which turn out to be at most N body operators of the original [SU(2)] 5 . (author)

  12. Clove cigar sales following the US flavoured cigarette ban.

    Science.gov (United States)

    Delnevo, Cristine D; Hrywna, Mary

    2015-12-01

    Following the passage of the Family Smoking Prevention and Tobacco Control Act in 2009, flavoured cigarettes, including clove cigarettes, were banned based on the rationale that such cigarettes appealed to youth. However, the ban on characterising flavours was not extended to cigars. This study reviewed industry documents from Kretek International, the parent company behind Djarum clove cigars, to document the changes in their marketing and production strategies following the flavour ban on cigarettes. To assess sales trends following the ban, data for clove cigar sales in the USA from 2009 to 2012 were analysed using Nielsen's Convenience Track retail scanner database. Additionally, data on tobacco imports to the USA from Indonesia were obtained from the USDA Foreign Agricultural Service's Global Agricultural Trade System for the years 2008-2012. In anticipation of Food and Drug Administration's (FDA) flavour ban on cigarettes and recognising the regulatory advantages of cigars, Kretek International began developing Djarum clove cigars in 2007. Immediately following the flavour ban, sales of this product increased by more than 1400% between 2009 and 2012. During this same period, tobacco imports to the USA from Indonesia, a leader in clove tobacco production, shifted from cigarettes to almost exclusively cigars. Kretek International, like other tobacco manufacturers, manipulated its products following the Family Smoking Prevention and Tobacco Control Act as a way to capitalise on regulatory loopholes and replace its now banned clove cigarettes. As a result, consumption of the company's Djarum clove cigars increased exponentially in recent years. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/

  13. The hidden SO(4) symmetry of general SU(2) Thirring models

    International Nuclear Information System (INIS)

    Curci, G.; Paffuti, G.; Rossi, P.

    1988-01-01

    General four-fermion interactions in two dimensions with SU(2) invariance are shown to possess a hidden SO(4) symmetry. As a consequence physical states belong to irreducible representations of the two commuting O(3) subgroups and their interactions decouple accordingly. Two independent stable trajectories of the renormalization group are shown to exist perturbatively and are consistently reproduced by abelian bosonization. (orig.)

  14. The Challenges of Flavour Physics

    OpenAIRE

    Isidori, Gino

    2010-01-01

    The open problems and the most recent developments in flavour physics are briefly reviewed. Particular attention is devoted to the current "anomalies" in the CKM picture and their possible interpretation in beyond-the-Standard-Model frameworks.

  15. Flavour physics and CP violation

    Indian Academy of Sciences (India)

    status and prospectives of the flavour physics associated with the strange, charm and .... might reveal something completely unexpected. Standard Model weak ..... Thus, in order to have an observable CP violation effect in the SM, the mixing.

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

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

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

  17. Starter culture development for improving the flavour of Proosdij-type cheese

    NARCIS (Netherlands)

    Ayad, E.H.E.; Verheul, A.; Bruinenberg, P.; Wouters, J.T.M.; Smit, G.

    2003-01-01

    The use of the additional mesophilic strain B851, which has specific flavour forming abilities, was tested for improving the flavour development of a Proosdij-type cheese made with a combination of an acidifying mesophilic and an adjunct thermophilic culture. This strain was selected because of its

  18. Jagiellonian University Heavy flavour highlights from the LHCb

    CERN Document Server

    INSPIRE-00640989

    2017-01-01

    This document presents an overview of the flavour anomalies observed by the LHCb experiment. All results are based on the dataset collected during the full LHC Run 1 by the LHCb Collaboration. Measurements of branching fractions of several $b \\rightarrow sll$ decays are presented together with the angular analysis of $B^{0} \\rightarrow K∗ \\mu^{+}\\mu^{−}$ decays and the lepton flavour universality tests R(K) and R(D∗). In addition, a direct search for a new light scalar particle in the $B^{+} \\rightarrow K^{+}\\chi$ decay, with $\\chi \\rightarrow \\mu^{+} \\mu^{-}$, is presented.

  19. Subtle changes in the flavour and texture of a drink enhance expectations of satiety

    Directory of Open Access Journals (Sweden)

    McCrickerd Keri

    2012-10-01

    Full Text Available Abstract Background The consumption of liquid calories has been implicated in the development of obesity and weight gain. Energy-containing drinks are often reported to have a weak satiety value: one explanation for this is that because of their fluid texture they are not expected to have much nutritional value. It is important to consider what features of these drinks can be manipulated to enhance their expected satiety value. Two studies investigated the perception of subtle changes in a drink’s viscosity, and the extent to which thick texture and creamy flavour contribute to the generation of satiety expectations. Participants in the first study rated the sensory characteristics of 16 fruit yogurt drinks of increasing viscosity. In study two, a new set of participants evaluated eight versions of the fruit yogurt drink, which varied in thick texture, creamy flavour and energy content, for sensory and hedonic characteristics and satiety expectations. Results In study one, participants were able to perceive small changes in drink viscosity that were strongly related to the actual viscosity of the drinks. In study two, the thick versions of the drink were expected to be more filling and have a greater expected satiety value, independent of the drink’s actual energy content. A creamy flavour enhanced the extent to which the drink was expected to be filling, but did not affect its expected satiety. Conclusions These results indicate that subtle manipulations of texture and creamy flavour can increase expectations that a fruit yogurt drink will be filling and suppress hunger, irrespective of the drink’s energy content. A thicker texture enhanced expectations of satiety to a greater extent than a creamier flavour, and may be one way to improve the anticipated satiating value of energy-containing beverages.

  20. Sensory analysis of characterising flavours: evaluating tobacco product odours using an expert panel.

    Science.gov (United States)

    Krüsemann, Erna J Z; Lasschuijt, Marlou P; de Graaf, C; de Wijk, René A; Punter, Pieter H; van Tiel, Loes; Cremers, Johannes W J M; van de Nobelen, Suzanne; Boesveldt, Sanne; Talhout, Reinskje

    2018-05-23

    Tobacco flavours are an important regulatory concept in several jurisdictions, for example in the USA, Canada and Europe. The European Tobacco Products Directive 2014/40/EU prohibits cigarettes and roll-your-own tobacco having a characterising flavour. This directive defines characterising flavour as 'a clearly noticeable smell or taste other than one of tobacco […]'. To distinguish between products with and without a characterising flavour, we trained an expert panel to identify characterising flavours by smelling. An expert panel (n=18) evaluated the smell of 20 tobacco products using self-defined odour attributes, following Quantitative Descriptive Analysis. The panel was trained during 14 attribute training, consensus training and performance monitoring sessions. Products were assessed during six test sessions. Principal component analysis, hierarchical clustering (four and six clusters) and Hotelling's T-tests (95% and 99% CIs) were used to determine differences and similarities between tobacco products based on odour attributes. The final attribute list contained 13 odour descriptors. Panel performance was sufficient after 14 training sessions. Products marketed as unflavoured that formed a cluster were considered reference products. A four-cluster method distinguished cherry-flavoured, vanilla-flavoured and menthol-flavoured products from reference products. Six clusters subdivided reference products into tobacco leaves, roll-your-own and commercial products. An expert panel was successfully trained to assess characterising odours in cigarettes and roll-your-own tobacco. This method could be applied to other product types such as e-cigarettes. Regulatory decisions on the choice of reference products and significance level are needed which directly influences the products being assessed as having a characterising odour. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use

  1. 1/4-BPS M-theory bubbles with SO(3) x SO(4) symmetry

    International Nuclear Information System (INIS)

    Kim, Hyojoong; Kim, Kyung Kiu; Kim, Nakwoo

    2007-01-01

    In this paper we generalize the work of Lin, Lunin and Maldacena on the classification of 1/2-BPS M-theory solutions to a specific class of 1/4-BPS configurations. We are interested in the solutions of 11 dimensional supergravity with SO(3) x SO(4) symmetry, and it is shown that such solutions are constructed over a one-parameter familiy of 4 dimensional almost Calabi-Yau spaces. Through analytic continuations we can obtain M-theory solutions having AdS 2 x S 3 or AdS 3 x S 2 factors. It is shown that our result is equivalent to the AdS solutions which have been recently reported as the near-horizon geometry of M2 or M5-branes wrapped on 2 or 4-cycles in Calabi-Yau threefolds. We also discuss the hierarchy of M-theory bubbles with different number of supersymmetries

  2. A test of Wigner's spin-isospin symmetry from double binding energy differences

    International Nuclear Information System (INIS)

    Van Isacker, P.; Warner, D.D.; Brenner, D.S.

    1996-01-01

    The spin-isospin or SU(4) symmetry is investigated. It is shown that the N = Z enhancements of |δV np | are an unavoidable consequence of Wigner's SU(4) symmetry and that the degree of the enhancement provides a sensitive test of the quality of the symmetry itself. (K.A.)

  3. Heavy Flavour Production at HERA

    International Nuclear Information System (INIS)

    Bailey, D.

    2001-01-01

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

  4. Search for lepton flavour violation in Z0 decays

    International Nuclear Information System (INIS)

    Adeva, B.; Adriani, O.; Aguilar-Benitez, M.; Akbari, H.; Alcaraz, J.; Aloisio, A.; Alverson, G.; Alviggi, M.G.; Ambrosi, G.; An, Q.; Anderhub, H.; Anderson, A.L.; Andreev, V.P.; Angelov, T.; Antonov, L.; Antreasyan, D.; Arce, P.; Arefiev, A.; Azemoon, T.; Aziz, T.; Baba, P.V.K.S.; Bagnaia, P.; Bakken, J.A.; Baksay, L.; Ball, R.C.; Banerjee, S.; Bao, J.; Barillere, R.; Barone, L.; Battiston, R.; Bay, A.; Becattini, F.; Becker, U.; Behner, F.; Behrens, J.; Beingessner, S.; Bencze, G.L.; Berdugo, J.; Berges, P.; Bertucci, B.; Betev, B.L.; Biland, A.; Bilei, G.M.; Bizzarri, R.; Blaising, J.J.; Bloemeke, P.; Blumenfeld, B.; Bobbink, G.J.; Bocciolini, M.; Bock, R.; Boehm, A.; Borgia, B.; Bourilkov, D.; Bourquin, M.; Boutigny, D.; Bouwens, B.; Brambilla, E.; Branson, J.G.; Brock, I.C.; Bruyant, F.; Biusson, C.; Bujak, A.; Bujak, A.; Burger, J.D.; Burger, W.; Burq, J.P.; Busenitz, J.; Cai, X.D.; Capell, M.; Caria, M.; Carminati, F.; Catraccci, A.M.; Cerrada, M.; Cesaroni, F.; Chang, Y.H.; Chaturvedi, U.K.; Chemarin, M.; Chen, A.; Chen, C.; Chen, G.M.; Chen, H.F.; Chen, H.S.; Chen, J.; Chen, M.; Chen, M.L.; Chen, W.Y.; Chiefari, G.; Chien, C.Y.; Chmeissani, M.; Civinini, C.; Clare, I.; Clare, R.; Cohn, H.O.; Coignet, G.; Colino, N.; Commichau, V.; Contin, A.; Crijns, F.; Cui, X.Y.; Dai, T.S.; D'Alessandro, R.D.; Asmundis, R. de; Degre, A.; Deiters, K.; Denes, E.; Denes, P.; DeNotaristefani, F.; Dhina, M.; DiBitonto, D.; Diemoz, M.; Dimitrov, H.R.; Dionisi, C.; Dova, M.T.; Drago, E.; Driever, T.; Duchesneau, D.; Duinker, P.; Duran, I.; El Mamouni, H.; Engler, S.; Eppling, F.J.; Erne, F.C.; Extermann, P.; Fabbretti, R.; Fabre, M.; Falciano, S.; Fan, Q.; Fan, S.J.; Fackler, O.; Fay, J.; Felcini, M.; Ferguson, T.; Fernandez, G.; Ferroni, F.; Fesefeldt, H.; Fiandrini, E.; Field, J.; Filthaut, F.; Finocchiaro, G.; Fisher, P.H.; Forconi, G.; Foreman, T.; Freudenreich, K.; Friebel, W.; Fukushima, M.; Gailloud, M.; Galaktionov, Yu.; Gallo, E.; Ganguli, S.N.; Garcia-Abia, P.; Gau, S.S.; Gele, D.; Gentile, S.; Glaubman, M.; Goldfarb, S.; Gong, Z.F.; Gonzalez, EJ.; Gordeev, A.; Goettlicher, P.; Goujon, D.; Gratta, G.; Grinnell, C.; Gruenenwald, M.; Guanziroli, M.; Guo, J.K.; Gurtu, A.; Gustafson, H.R.; Gutay, L.J.; Haan, H.; Hasan, A.; Hauschildt, D.; He, C.F.; Hebbeker, T.; Hebert, M.; Herten, G.; Herten, U.; Herve, A.; Hilgers, K.; Hofer, H.; Hoorani, H.; Hsu, L.S.; Hu, G.; Hu, G.Q.; Ille, B.; Ilyas, M.M.; Innocente, V.; Janssen, H.; Jezyequel, S.; Jin, B.N.; Jones, S.W.; Kasser, A.; Khan, R.A.; Kamyshkov, Yu.; Karyotakis, Y.; Kaur, M.; Khokhar, S.; Khoze, V.; Kienzle-Focacci, M.N.; Kinnison, W.; Kirkby, D.; Kirsch, S.; Kittel, W.; Klimentov, A.; Koenig, A.C.

    1991-01-01

    We have searched for lepton flavour violation in Z 0 boson decays into lepton pairs, Z 0 →μτ, Z 0 →eτ, and Z - →eμ. The data sample is based on an integrated luminosity of 10.4 pb -1 corresponding to 370 000 Z 0 's produced. We obtain upper limits on the branching ratios of 4.8x10 -5 for the μτ, 3.4x10 -5 for the eτ and 2.4x10 -5 for the eμ decay modes at the 95% confidence level. (orig.)

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

    DEFF Research Database (Denmark)

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

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

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

    Science.gov (United States)

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

    2013-11-01

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

  7. Flavour Profiling of 'Marion' and Thornless Blackberries by Instrumental and Sensory Analysis

    Science.gov (United States)

    The flavour of thornless blackberries grown in Pacific Northwest including 'Thornless Evergreen', 'Black Diamond', 'Black Pearl', 'Nightfall', ORUS 1843-3, 'Waldo', NZ 9351-4, and 'Chester Thornless' as well as 'Marion' was profiled by sensory evaluation and instrumental analysis. Sensory results sh...

  8. Generalized permutation symmetry and the flavour problem in SU(2)sub(L)xU(1)

    International Nuclear Information System (INIS)

    Ecker, G.

    1984-01-01

    A generalized permutation group is introduced as a possible horizontal symmetry for SU(2)sub(L)xU(1) gauge theories. It leads to the unique two generation quark mass matrices with a correct prediction for the Cabibbo angle. For three generations the model exhibits spontaneous CP violation, correlates the Kobayashi-Maskawa mixing parameters s 1 and s 3 and predicts an upper bound for the running top quark mass of approximately 45 GeV. The hierarchy of generations is due to a hierarchy of vacuum expectation values rather than of Yukawa coupling constants. (orig.)

  9. A new algorithm for identifying the flavour of B 0s mesons at LHCb

    International Nuclear Information System (INIS)

    Aaij, R.; Alessio, F.; Beteta, C. Abellán; Adeva, B.; Adinolfi, M.; Affolder, A.; Ajaltouni, Z.; Akar, S.; Albrecht, J.; Alexander, M.; Ali, S.; Alkhazov, G.; Cartelle, P. Alvarez; Jr, A.A. Alves; Amato, S.; Amerio, S.; Amhis, Y.; An, L.; Anderlini, L.; Andreassi, G.

    2016-01-01

    A new algorithm for the determination of the initial flavour of B 0 s mesons is presented. The algorithm is based on two neural networks and exploits the b hadron production mechanism at a hadron collider. The first network is trained to select charged kaons produced in association with the B 0 s meson. The second network combines the kaon charges to assign the B 0 s flavour and estimates the probability of a wrong assignment. The algorithm is calibrated using data corresponding to an integrated luminosity of 3 fb −1 collected by the LHCb experiment in proton-proton collisions at 7 and 8 TeV centre-of-mass energies. The calibration is performed in two ways: by resolving the B 0 s – B-bar 0 s flavour oscillations in B 0 s  →  D − s π + decays, and by analysing flavour-specific B * s2 (5840) 0  →  B + K − decays. The tagging power measured in B 0 s  →  D − s π + decays is found to be (1.80 ± 0.19 (stat) ± 0.18 (syst))%, which is an improvement of about 50% compared to a similar algorithm previously used in the LHCb experiment.

  10. Preference for flavoured cigar brands among youth, young adults and adults in the USA.

    Science.gov (United States)

    Delnevo, Cristine D; Giovenco, Daniel P; Ambrose, Bridget K; Corey, Catherine G; Conway, Kevin P

    2015-07-01

    While cigarette consumption in the USA continues to decline, cigar consumption has increased. Tobacco-trade publications suggest that flavoured cigars are driving the recent growth in cigar consumption. Limited survey data exist to explore flavoured cigar preferences among youth and adults. This study used the 2010-2011 National Survey on Drug Use and Health (NSDUH) and Nielsen market scanner data. The NSDUH sample consisted of 6678 past 30-day cigar smokers who reported smoking a usual brand of cigars. NSDUH contains a measure on usual cigar brand smoked and was merged with Nielsen data to estimate the per cent of each cigar brand's market share that is flavoured. Multivariate analyses indicate that youth, young adults, females, blacks, cigarette smokers, blunt users and daily cigar smokers are significantly more likely to report a usual cigar brand that is flavoured. Preference for a usual brand that produces flavoured cigars decreases significantly with age. This study finds recent growth in flavoured cigar consumption and preference among youth and young adults for cigar brands that are flavoured. These findings underscore the need to expand monitoring of product attributes as well as individual-level cigar use behaviours captured through population surveillance. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://group.bmj.com/group/rights-licensing/permissions.

  11. Type of sweet flavour carrier affects thyroid axis activity in male rats.

    Science.gov (United States)

    Pałkowska-Goździk, Ewelina; Bigos, Anna; Rosołowska-Huszcz, Danuta

    2018-03-01

    Non-nutritive sweeteners are the most widely used food additives worldwide. However, their metabolic outcomes are still a matter of controversy and their effect on the thyroid activity, a key regulator of metabolism, has not been previously studied. Therefore, we aim to determine the influence of the sweet type flavour carrier on selected parameters of thyroid axis activity. Male Sprague-Dawley rats (n = 105) were divided into 3 groups fed ad libitum for three weeks isocaloric diets (3.76 ± 0.5 kcal/g): two with the same sweet flavour intensity responded to 10% of sucrose (with sucrose-SC-and sucralose-SU) and one non-sweet diet (NS). To evaluate the post-ingested effects, animals were euthanised at fast and 30, 60, 120, 180 min after meal. The results obtained indicate that both the presence and the type of sweet taste flavour carrier affect thyroid axis activity both at fasting and postprandial state. Compared to diet with sucrose which stimulates thyroid axis activity, sucralose addition diminishes thyroid hormone synthesis as thyroid peroxidase (TPO) activity, plasma thyroxine (T4), and triiodothyronine (T3) concentration was lower than in SC and NS while in non-sweet diet the lowest level of hepatic deiodinase type 1 (DIO1) and the highest reverse T3 (rT3) level indicate on altered thyroid hormone peripheral metabolism. Both the presence and the type of sweet flavour carrier have a significant impact on thyroid axis activity. Our findings suggest that this organochlorine sweetener is metabolically active and might exacerbate metabolic disorders via an adverse effect on thyroid hormone metabolism.

  12. Four generations versus left-right symmetry. A comparative numerical analysis

    International Nuclear Information System (INIS)

    Heidsieck, Tillmann J.

    2012-01-01

    In this work, we present a comparative numerical analysis of the Standard Model (SM) with a sequential fourth generation (SM4) and the left-right symmetric Standard model (LRM). We focus on the constraints induced by flavour violating ΔF=2 processes in the K and B system while the results of studies of collider bounds and electroweak precision tests are taken into account as external inputs. In contrast to many previous studies of both models considered in this work, we do make not any ad-hoc assumptions on the structure of the relevant mixing matrices. Therefore, we employ powerful Monte Carlo methods in order to approximate the viable parameter space of the models. In preparation of our numerical analysis, we present all relevant formulae and review the different numerical methods used in this work. In order to better understand the patterns of new effects in ΔF=2 processes, we perform a fit including all relevant ΔF=2 constraints in the context of the Standard Model. The result of this fit is then used in a general discussion on new effects in ΔF=2 processes in the context of generic extensions of the Standard Model. Our numerical analysis of the SM4 and the LRM demonstrates that in both models the existing anomalies in Δ=2 processes can easily be resolved. We transparently show how the different observables are connected to each other by their dependence on combinations of mixing parameters. In our analysis of rare decays in the SM4, we establish patterns of flavour violation that could in principle be used to disprove this model on the basis of ΔF=1 processes alone. In the LRM, we discuss the importance of the contributions originating from the exchange of heavy, flavour changing, neutral Higgs bosons as well as the inability of the LRM to entirely solve the V ub problem.

  13. Four generations versus left-right symmetry. A comparative numerical analysis

    Energy Technology Data Exchange (ETDEWEB)

    Heidsieck, Tillmann J.

    2012-06-18

    In this work, we present a comparative numerical analysis of the Standard Model (SM) with a sequential fourth generation (SM4) and the left-right symmetric Standard model (LRM). We focus on the constraints induced by flavour violating {Delta}F=2 processes in the K and B system while the results of studies of collider bounds and electroweak precision tests are taken into account as external inputs. In contrast to many previous studies of both models considered in this work, we do make not any ad-hoc assumptions on the structure of the relevant mixing matrices. Therefore, we employ powerful Monte Carlo methods in order to approximate the viable parameter space of the models. In preparation of our numerical analysis, we present all relevant formulae and review the different numerical methods used in this work. In order to better understand the patterns of new effects in {Delta}F=2 processes, we perform a fit including all relevant {Delta}F=2 constraints in the context of the Standard Model. The result of this fit is then used in a general discussion on new effects in {Delta}F=2 processes in the context of generic extensions of the Standard Model. Our numerical analysis of the SM4 and the LRM demonstrates that in both models the existing anomalies in {Delta}=2 processes can easily be resolved. We transparently show how the different observables are connected to each other by their dependence on combinations of mixing parameters. In our analysis of rare decays in the SM4, we establish patterns of flavour violation that could in principle be used to disprove this model on the basis of {Delta}F=1 processes alone. In the LRM, we discuss the importance of the contributions originating from the exchange of heavy, flavour changing, neutral Higgs bosons as well as the inability of the LRM to entirely solve the V{sub ub} problem.

  14. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 94, Revision 2 (FGE.94Rev2): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further......-(3,4-dimethoxyphenyl)-ethyl]-acrylamide [FL-no: 16.090]. The substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern and available data on metabolism and toxicity. The Panel agrees with JECFA...... conclusion “No safety concern at estimated levels of intake as flavouring substances” based on the MSDI approach for all substances considered in this FGE. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have been considered and for all 12...

  15. Optimisation of lactic acid fermentation for improved vinegar flavour during rosy vinegar brewing.

    Science.gov (United States)

    Jiang, Yujian; Guo, Jianna; Li, Yudong; Lin, Sen; Wang, Li; Li, Jianrong

    2010-06-01

    Rosy vinegar is a well-known traditional Chinese product whose flavour is affected by its lactic acid content. In this study, Lactobacillus bacteria were employed to increase the content of lactic acid during the ethanol fermentation stage. The optimised fermentation parameters were determined as an inoculation amount of 3% (v/v), a temperature of 30 degrees C and an initial pH value of 4.0. Fermentation under these optimal conditions resulted in an alcohol degree of 6.2% (v/v), a total acidity of 49.5 g L(-1) and a lactic acid content of 4.14 g L(-1). The content of lactic acid (4.14 g L(-1)), which approached the level achieved by solid state fermentation, was 3.56-fold higher than that in vinegar fermented without lactic acid bacteria (1.16 g L(-1)). The results indicate that mixed fermentation with Lactobacillus plantarum and Saccharomyces cerevisiae strains greatly increases the lactic acid content and improves the flavour of rosy vinegar. Copyright (c) 2010 Society of Chemical Industry.

  16. Deep Learning in Flavour Tagging at the ATLAS experiment

    CERN Document Server

    Lanfermann, Marie Christine; The ATLAS collaboration

    2017-01-01

    A novel higher-level flavour tagging algorithm called DL1 has been developed using a neural network at the ATLAS experiment at the CERN Large Hadron Collider. We have investigated the potential of Deep Learning in flavour tagging using inputs from lower-level taggers. A systematic grid search over architectures and the training hyperparameter space is presented. In this novel neural network approach, the training is performed on multiple output nodes, which provides a highly flexible tagger. The DL1 studies presented show that the obtained neural network improves discrimination against both $light-flavour$-jets and $c$-jets, and also provides a better performing $c$-tagger. The performance for arbitrary background mixtures can be adjusted after the training according to the to the needs of the physics analysis. The resulting DL1 tagger is described and a detailed set of performance plots presented, obtained from simulated $t\\overline{t}$ events at $\\sqrt(s)$=13 TeV and the Run-2 data taking conditions where t...

  17. Deep Learning in Flavour Tagging at the ATLAS experiment

    CERN Document Server

    Lanfermann, Marie Christine; The ATLAS collaboration

    2017-01-01

    A novel higher-level flavour tagging algorithm called DL1 has been developed using a neural network at the ATLAS experiment at the CERN Large Hadron Collider. We have investigated the potential of Deep Learning in flavour tagging using higher-level inputs from lower-level physics-motivated taggers. A systematic grid search over architectures and the training hyperparameter space is presented. In this novel neural network approach, the jet flavours are treated on an equal footing while training with multiple output nodes, which provides a highly flexible tagger. The DL1 studies presented show that the obtained neural network improves discrimination against both light-jets and c-jets, and also provides a novel c-tagging possibility. The performance for arbitrary background mixtures can be fine-tuned after the training by using iso-efficiency lines of constant signal efficiency, according to the to the needs of the physics analysis. The resulting DL1 tagger is described and a detailed set of performance plots pr...

  18. Development of a novel smoke-flavoured salmon product by sodium replacement using water vapour permeable bags.

    Science.gov (United States)

    Rizo, Arantxa; Fuentes, Ana; Barat, José M; Fernández-Segovia, Isabel

    2018-05-01

    Food manufacturers need to reduce sodium content to meet consumer and public health demands. In the present study, the use of sodium-free (SF) salt and KCl to develop a novel smoke-flavoured salmon product with reduced sodium content was evaluated. Fifty percent of NaCl was replaced with 50% of SF salt or 50% KCl in the salmon smoke-flavouring process, which was carried out using water vapour permeable bags. Triangle tests showed that samples with either SF salt or KCl were statistically similar to the control samples (100% NaCl). Because no sensorial advantage in using SF salt was found compared to KCl and given the lower price of KCl, the KCl-NaCl samples were selected for the next phase. The changes of physicochemical and microbial parameters in smoke-flavoured salmon during 42 days showed that partial replacement of NaCl with KCl did not significantly affect the quality and shelf-life of smoke-flavoured salmon, which was over 42 days. Smoke-flavoured salmon with 37% sodium reduction was developed without affecting the sensory features and shelf-life. This is an interesting option for reducing the sodium content in such products to help meet the needs set by both health authorities and consumers. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  19. Lepton Flavour Universality tests in $B$ decays as a probe for New Physics arXiv

    CERN Document Server

    INSPIRE-00003200

    In the Standard Model (SM), the coupling of the electroweak gauge bosons to the leptons is lepton flavour universal. Tests of this property constitute sensitive probes for new physics models that violate lepton flavour universality. Recent tests of lepton universality in rare $b\\to s\\ell\\ell$ decays and semileptonic $b\\to c\\tau\\bar{\

  20. Lepton-flavour violating $B$ decays in generic $Z'$ models

    CERN Document Server

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

    2015-01-01

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

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

    NARCIS (Netherlands)

    Engels, W.J.M.

    1997-01-01


    Flavour is one of the most important attributes of cheese. Cheese flavour is the result of the breakdown of milk protein, fat, lactose and citrate due to enzymes from milk, rennet and microorganisms during production and ripening of cheese. For a large part the development of flavour

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

    International Nuclear Information System (INIS)

    Stasko, A.; Liptakova, M.; Malik, F.

    1999-01-01

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

  3. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 215 (FGE.215): Seven α,β-Unsaturated Cinnamyl Ketones from subgroup 3.2 of FGE.19

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of flavouring substances from subgroup 3.2 of FGE.19 in the Flavouring Group Evaluation 215 (FGE.215). The Flavour Industry has...

  4. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Ai ds (CEF); Scientific Opinion on Flavouring Group Evaluation 208 (FGE.208): Consideration of genotoxicity data on representatives for 10 alicyclic aldehydes with the α , β - unsaturation in ring / side - chain

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of one flavouring substance from subgroup 2.2 of FGE.19 in the Flavouring Group Evaluation 208. The Flavour Industry has provided a...

  5. Yeast genomics on food flavours

    NARCIS (Netherlands)

    Schoondermark-Stolk, Sung Ah

    2005-01-01

    The appearance and concentration of the fusel alcohol 3-methyl-1-butanol is important for the flavour of fermented foods. 3-Methyl-1-butanol is formed by yeast during the conversion of L-leucine. Identification of the enzymes and genes involved in the formation of 3-methyl-1-butanol is a major

  6. Effect of honey-flavoured diets on the performance and relative ...

    African Journals Online (AJOL)

    The results showed that diet 4 containing 1.5% honey flavour significantly (P < 0.05) improved the final body weight (1977g), weight gain (1327g), daily weight gain (47.29), feed/gain (2.18) and protein efficiency ratio (2.16) than broiler fed other diets including the control. Broilers on the control diet had the least values of ...

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

    Directory of Open Access Journals (Sweden)

    Ernest Ekow Abano

    2014-06-01

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

  8. Note on dual superconformal symmetry of the N=4 super Yang-Mills S matrix

    International Nuclear Information System (INIS)

    Brandhuber, Andreas; Heslop, Paul; Travaglini, Gabriele

    2008-01-01

    We present a supersymmetric recursion relation for tree-level scattering amplitudes in N=4 super Yang-Mills. Using this recursion relation, we prove that the tree-level S matrix of the maximally supersymmetric theory is covariant under dual superconformal transformations. We further analyze the consequences that the transformation properties of the trees under this symmetry have on those of the loops. In particular, we show that the coefficients of the expansion of generic one-loop amplitudes in a basis of pseudoconformally invariant scalar box functions transform covariantly under dual superconformal symmetry, and in exactly the same way as the corresponding tree-level amplitudes.

  9. Flavoured cigarettes, sensation seeking and adolescents' perceptions of cigarette brands.

    Science.gov (United States)

    Manning, K C; Kelly, K J; Comello, M L

    2009-12-01

    This study examined the interactive effects of cigarette package flavour descriptors and sensation seeking on adolescents' brand perceptions. High school students (n = 253) were randomly assigned to one of two experimental conditions and sequentially exposed to cigarette package illustrations for three different brands. In the flavour descriptor condition, the packages included a description of the cigarettes as "cherry", while in the traditional descriptor condition the cigarette brands were described with common phrases found on tobacco packages such as "domestic blend." Following exposure to each package participants' hedonic beliefs, brand attitudes and trial intentions were assessed. Sensation seeking was also measured, and participants were categorised as lower or higher sensation seekers. Across hedonic belief, brand attitude and trial intention measures, there were interactions between package descriptor condition and sensation seeking. These interactions revealed that among high (but not low) sensation seekers, exposure to cigarette packages including sweet flavour descriptors led to more favourable brand impressions than did exposure to packages with traditional descriptors. Among high sensation seeking youths, the appeal of cigarette brands is enhanced through the use of flavours and associated descriptions on product packaging.

  10. Symmetry chains for the atomic shell model. I. Classification of symmetry chains for atomic configurations

    International Nuclear Information System (INIS)

    Gruber, B.; Thomas, M.S.

    1980-01-01

    In this article the symmetry chains for the atomic shell model are classified in such a way that they lead from the group SU(4l+2) to its subgroup SOsub(J)(3). The atomic configurations (nl)sup(N) transform like irreducible representations of the group SU(4l+2), while SOsub(J)(3) corresponds to total angular momentum in SU(4l+2). The defining matrices for the various embeddings are given for each symmetry chain that is obtained. These matrices also define the projection onto the weight subspaces for the corresponding subsymmetries and thus relate the various quantum numbers and determine the branching of representations. It is shown in this article that three (interrelated) symmetry chains are obtained which correspond to L-S coupling, j-j coupling, and a seniority dependent coupling. Moreover, for l<=6 these chains are complete, i.e., there are no other chains but these. In articles to follow, the symmetry chains that lead from the group SO(8l+5) to SOsub(J)(3) will be discussed, with the entire atomic shell transforming like an irreducible representation of SO(8l+5). The transformation properties of the states of the atomic shell will be determined according to the various symmetry chains obtained. The symmetry lattice discussed in this article forms a sublattice of the larger symmetry lattice with SO(8l+5) as supergroup. Thus the transformation properties of the states of the atomic configurations, according to the various symmetry chains discussed in this article, will be obtained too. (author)

  11. Lifetime of heavy flavour particles

    International Nuclear Information System (INIS)

    Lueth, V.

    1985-10-01

    Recent measurements of the lifetime of the tau leptons and charm and beauty hadrons are reviewed and their significance for the couplings of the charged weak current, flavour mixing, and models relating quarks to hadron decay are discussed. 70 refs., 17 figs., 5 tabs

  12. Enhanced production of vanillin flavour metabolites by precursor feeding in cell suspension cultures of Decalepis hamiltonii Wight & Arn., in shake flask culture.

    Science.gov (United States)

    Matam, Pradeep; Parvatam, Giridhar; Shetty, Nandini P

    2017-12-01

    The flavour rich tuberous roots of Decalepis hamiltonii are known for its edible and medicinal use and have become endangered due to commercial over-exploitation. Besides 2-Hydroxy-4-methoxy benzaldehyde (2H4MB), other flavour metabolites in tuberous roots include vanillin, 4-Methoxy Cinnamic acid derivatives, aromatic alcohols etc. So far, there are no reports on the pathway of 2H4MB biosynthesis nor there is an organized work on biotransformation using normal and cell suspension cultures for obtaining these metabolites using precursors. The main aim of the study is to develop a method for enhanced production of flavour attributing metabolites through ferulic acid (FA) feeding to the D. hamiltonii callus culture medium. Biomass of D. hamiltonii cell suspension cultures was maximum (200.38 ± 1.56 g/l) by 4th week. Maximum production of 2H4MB was recorded on 4th week (0.08 ± 0.01 mg/100 g dry weight) as quantified by HPLC. Addition of 0.1-1.5 mM ferulic acid as precursor in the culture medium showed significant ( p  vanillin, 2H4MB, vanillic acid, ferulic acid were of 0.1 ± 0.02 mg/100 g, 0.44 ± 0.01 mg/100 g, 0.52 ± 0.04 mg/100 g, 0.18 ± 0.02 mg/100 g DW respectively in 4 weeks of cultured cells supplemented with 1 mM ferulic acid as a precursor. The results indicate that, substantial increase in the levels of flavour metabolites in D. hamiltonii callus suspension culture was achieved. This would be having implications in biosynthesis of respective vanilla flavour attributing metabolites at very high levels for their large scale production.

  13. Cigarette brands with flavour capsules in the filter: trends in use and brand perceptions among smokers in the USA, Mexico and Australia, 2012-2014.

    Science.gov (United States)

    Thrasher, James F; Abad-Vivero, Erika N; Moodie, Crawford; O'Connor, Richard J; Hammond, David; Cummings, K Michael; Yong, Hua-Hie; Salloum, Ramzi G; Czoli, Christine; Reynales-Shigematsu, Luz Myriam

    2016-05-01

    To describe trends, correlates of use and consumer perceptions related to the product design innovation of flavour capsules in cigarette filters. Quarterly surveys from 2012 to 2014 were analysed from an online consumer panel of adult smokers aged 18-64, living in the USA (n=6865 observations; 4154 individuals); Mexico (n=5723 observations; 3366 individuals); and Australia (n=5864 observations; 2710 individuals). Preferred brand varieties were classified by price (ie, premium; discount) and flavour (ie, regular; flavoured without capsule; flavoured with capsule). Participants reported their preferred brand variety's appeal (ie, satisfaction; stylishness), taste (ie, smoothness, intensity), and harm relative to other brands and varieties. GEE models were used to determine time trends and correlates of flavour capsule use, as well as associations between preferred brand characteristics (ie, price stratum, flavour) and perceptions of relative appeal, taste and harm. Preference for flavour capsules increased significantly in Mexico (6% to 14%) and Australia (1% to 3%), but not in the USA (4% to 5%). 18-24 year olds were most likely to prefer capsules in the USA (10%) and Australia (4%), but not Mexico. When compared to smokers who preferred regular brands, smokers who preferred brands with capsules viewed their variety of cigarettes as having more positive appeal (all countries), better taste (all countries), and lesser risk (Mexico, USA) than other brand varieties. Results indicate that use of cigarettes with flavour capsules is growing, is associated with misperceptions of relative harm, and differentiates brands in ways that justify regulatory action. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/

  14. Cigarette brands with flavour capsules in the filter: trends in use and brand perceptions among smokers in the USA, Mexico and Australia, 2012–2014

    Science.gov (United States)

    Thrasher, James F; Abad-Vivero, Erika N; Moodie, Crawford; O'Connor, Richard J; Hammond, David; Cummings, K Michael; Yong, Hua-Hie; Salloum, Ramzi G; Czoli, Christine; Reynales-Shigematsu, Luz Myriam

    2016-01-01

    Objective To describe trends, correlates of use and consumer perceptions related to the product design innovation of flavour capsules in cigarette filters. Methods Quarterly surveys from 2012 to 2014 were analysed from an online consumer panel of adult smokers aged 18–64, living in the USA (n=6865 observations; 4154 individuals); Mexico (n=5723 observations; 3366 individuals); and Australia (n=5864 observations; 2710 individuals). Preferred brand varieties were classified by price (ie, premium; discount) and flavour (ie, regular; flavoured without capsule; flavoured with capsule). Participants reported their preferred brand variety's appeal (ie, satisfaction; stylishness), taste (ie, smoothness, intensity), and harm relative to other brands and varieties. GEE models were used to determine time trends and correlates of flavour capsule use, as well as associations between preferred brand characteristics (ie, price stratum, flavour) and perceptions of relative appeal, taste and harm. Results Preference for flavour capsules increased significantly in Mexico (6% to 14%) and Australia (1% to 3%), but not in the USA (4% to 5%). 18–24 year olds were most likely to prefer capsules in the USA (10%) and Australia (4%), but not Mexico. When compared to smokers who preferred regular brands, smokers who preferred brands with capsules viewed their variety of cigarettes as having more positive appeal (all countries), better taste (all countries), and lesser risk (Mexico, USA) than other brand varieties. Conclusions Results indicate that use of cigarettes with flavour capsules is growing, is associated with misperceptions of relative harm, and differentiates brands in ways that justify regulatory action. PMID:25918129

  15. Production of heavy flavours at the next-to-leading order

    International Nuclear Information System (INIS)

    Nason, P.; Ridolfi, G.; Frixione, S.; Mangano, M.L.

    1993-01-01

    The status of next-to-leading calculations of heavy quark production is reviewed. In particular, results on the doubly-differential cross section for the photoproduction of heavy flavours are discussed. The possibility of using heavy flavour production in order to determine the gluon density in the proton at HERA is also discussed. 3 figs., 22 refs

  16. Boson symmetries in exotic N∼Z nuclei

    International Nuclear Information System (INIS)

    Van Isacker, P.

    1996-01-01

    Heavy N ∼ Z nuclei provide an ideal testing ground for various symmetries such as isospin and isospin-spin or SU(4) symmetry. The associated quantum numbers of orbital angular momentum L, isospin T, spin S AND SU(4) labels (λμnu)can be carried over onto appropriate versions of the interacting boson model (IBM). Symmetries allow to relate the boson model to the shell model; the composite character of the bosons permits a broader application of the concept of symmetry in IBM. The discussion then focuses on IBM-3 (which includes T = 1 bosons only) and IBM-4 (with T = 0 and T = 1 bosons). A connection is established between them which relies on an IBM-4 classification that breaks Wigner's SU(4) symmetry. The resulting generalised IBM-4 is relevant for studying the competition between T = 0 and T = 1 pairing in N ∼ Z nuclei. An application to odd-odd self-conjugate nuclei is presented. (author). 20 refs., 2 tabs

  17. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 303, Revision 1 (FGE.303Rev1): Spilanthol from chemical group 30

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the flavouring substance spilanthol [FL-no: 16.121] in Flavouring Group Evaluation 303, Revision 1, using the Procedure according to Commission Regulation...... (MSDI) approach. Besides the safety assessment of the flavouring substance, the specifications for the material of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the material of commerce have been provided for the candidate substance....

  18. Asymptotic symmetries, holography and topological hair

    Science.gov (United States)

    Mishra, Rashmish K.; Sundrum, Raman

    2018-01-01

    Asymptotic symmetries of AdS4 quantum gravity and gauge theory are derived by coupling the holographically dual CFT3 to Chern-Simons gauge theory and 3D gravity in a "probe" (large-level) limit. Despite the fact that the three-dimensional AdS4 boundary as a whole is consistent with only finite-dimensional asymptotic symmetries, given by AdS isometries, infinite-dimensional symmetries are shown to arise in circumstances where one is restricted to boundary subspaces with effectively two-dimensional geometry. A canonical example of such a restriction occurs within the 4D subregion described by a Wheeler-DeWitt wavefunctional of AdS4 quantum gravity. An AdS4 analog of Minkowski "super-rotation" asymptotic symmetry is probed by 3D Einstein gravity, yielding CFT2 structure (in a large central charge limit), via AdS3 foliation of AdS4 and the AdS3/CFT2 correspondence. The maximal asymptotic symmetry is however probed by 3D conformal gravity. Both 3D gravities have Chern-Simons formulation, manifesting their topological character. Chern-Simons structure is also shown to be emergent in the Poincare patch of AdS4, as soft/boundary limits of 4D gauge theory, rather than "put in by hand" as an external probe. This results in a finite effective Chern-Simons level. Several of the considerations of asymptotic symmetry structure are found to be simpler for AdS4 than for Mink4, such as non-zero 4D particle masses, 4D non-perturbative "hard" effects, and consistency with unitarity. The last of these in particular is greatly simplified because in some set-ups the time dimension is explicitly shared by each level of description: Lorentzian AdS4, CFT3 and CFT2. Relatedly, the CFT2 structure clarifies the sense in which the infinite asymptotic charges constitute a useful form of "hair" for black holes and other complex 4D states. An AdS4 analog of Minkowski "memory" effects is derived, but with late-time memory of earlier events being replaced by (holographic) "shadow" effects. Lessons

  19. Hidden symmetry of four-point correlation functions and amplitudes in N=4 SYM

    CERN Document Server

    Eden, Burkhard; Korchemsky, Gregory P; Sokatchev, Emery

    2012-01-01

    We study the four-point correlation function of stress-tensor supermultiplets in N=4 SYM using the method of Lagrangian insertions. We argue that, as a corollary of N=4 superconformal symmetry, the resulting all-loop integrand possesses an unexpected complete symmetry under the exchange of the four external and all the internal (integration) points. This alone allows us to predict the integrand of the three-loop correlation function up to four undetermined constants. Further, exploiting the conjectured amplitude/correlation function duality, we are able to fully determine the three-loop integrand in the planar limit. We perform an independent check of this result by verifying that it is consistent with the operator product expansion, in particular that it correctly reproduces the three-loop anomalous dimension of the Konishi operator. As a byproduct of our study, we also obtain the three-point function of two half-BPS operators and one Konishi operator at three-loop level. We use the same technique to work ou...

  20. On flavourful Easter eggs for New Physics hunger and lepton flavour universality violation

    Energy Technology Data Exchange (ETDEWEB)

    Ciuchini, Marco [INFN, Sezione di Roma Tre, Rome (Italy); Coutinho, Antonio M. [INFN, Sezione di Roma Tre, Rome (Italy); Universita di Roma Tre, Dipartimento di Matematica e Fisica, Rome (Italy); Fedele, Marco [Universita di Roma ' ' La Sapienza' ' , Dipartimento di Fisica, Rome (Italy); INFN, Sezione di Roma, Rome (Italy); Franco, Enrico; Paul, Ayan; Silvestrini, Luca; Valli, Mauro [INFN, Sezione di Roma, Rome (Italy)

    2017-10-15

    Within the standard approach of effective field theory of weak interactions for ΔB = 1 transitions, we look for possibly unexpected subtle New Physics effects, here dubbed ''flavourful Easter eggs''. We perform a Bayesian global fit using the publicly available HEPfit package, taking into account state-of-the-art experimental information concerning these processes, including the suggestive measurements from LHCb of R{sub K} and R{sub K{sup *}}, the latter available only very recently. We parametrise New Physics contributions to b → s transitions in terms of shifts of Wilson coefficients of the electromagnetic dipole and semileptonic operators, assuming CP-conserving effects, but allowing in general for violation of lepton flavour universality. We show how optimistic/conservative hadronic estimates can impact quantitatively the size of New Physics extracted from the fit. With a conservative approach to hadronic uncertainties we find nonzero New Physics contributions to Wilson coefficients at the level of ∝ 3σ, depending on the model chosen. Furthermore, given the interplay between hadronic contributions and New Physics effects in the leptonic vector current, a scenario with nonstandard leptonic axial currents is comparable to the more widely advocated one with New Physics in the leptonic vector current. (orig.)

  1. On flavourful Easter eggs for New Physics hunger and lepton flavour universality violation

    International Nuclear Information System (INIS)

    Ciuchini, Marco; Coutinho, Antonio M.; Fedele, Marco; Franco, Enrico; Paul, Ayan; Silvestrini, Luca; Valli, Mauro

    2017-01-01

    Within the standard approach of effective field theory of weak interactions for ΔB = 1 transitions, we look for possibly unexpected subtle New Physics effects, here dubbed ''flavourful Easter eggs''. We perform a Bayesian global fit using the publicly available HEPfit package, taking into account state-of-the-art experimental information concerning these processes, including the suggestive measurements from LHCb of R K and R K * , the latter available only very recently. We parametrise New Physics contributions to b → s transitions in terms of shifts of Wilson coefficients of the electromagnetic dipole and semileptonic operators, assuming CP-conserving effects, but allowing in general for violation of lepton flavour universality. We show how optimistic/conservative hadronic estimates can impact quantitatively the size of New Physics extracted from the fit. With a conservative approach to hadronic uncertainties we find nonzero New Physics contributions to Wilson coefficients at the level of ∝ 3σ, depending on the model chosen. Furthermore, given the interplay between hadronic contributions and New Physics effects in the leptonic vector current, a scenario with nonstandard leptonic axial currents is comparable to the more widely advocated one with New Physics in the leptonic vector current. (orig.)

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

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 59 flavouring substances in the Flavouring Group Evaluation 21, including an additional three substances in this Revision 3, using the Procedure in Commiss......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 59 flavouring substances in the Flavouring Group Evaluation 21, including an additional three substances in this Revision 3, using the Procedure.......086, 15.090, 15.099, 15.114, 15.119 and 15.133] were considered to have genotoxic potential. The remaining 52 substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern.......092, 15.093, 15.094, 15.096, 15.097, 15.106, 15.107, 15.129 and 15.135] evaluated through the Procedure, no appropriate NOAEL was available and additional data are required. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been...

  3. Hidden symmetries in five-dimensional supergravity

    International Nuclear Information System (INIS)

    Poessel, M.

    2003-05-01

    This thesis is concerned with the study of hidden symmetries in supergravity, which play an important role in the present picture of supergravity and string theory. Concretely, the appearance of a hidden G 2(+2) /SO(4) symmetry is studied in the dimensional reduction of d=5, N=2 supergravity to three dimensions - a parallel model to the more famous E 8(+8) /SO(16) case in eleven-dimensional supergravity. Extending previous partial results for the bosonic part, I give a derivation that includes fermionic terms. This sheds new light on the appearance of the local hidden symmetry SO(4) in the reduction, and shows up an unusual feature which follows from an analysis of the R-symmetry associated with N=4 supergravity and of the supersymmetry variations, and which has no parallel in the eleven-dimensional case: The emergence of an additional SO(3) as part of the enhanced local symmetry, invisible in the dimensional reduction of the gravitino, and corresponding to the fact that, of the SO(4) used in the coset model, only the diagonal SO(3) is visible immediately upon dimensional reduction. The uncovering of the hidden symmetries proceeds via the construction of the proper coset gravity in three dimensions, and matching it with the Lagrangian obtained from the reduction. (orig.)

  4. CP violation, flavour violation and fermion mass relations in some horizontal gauge theories

    International Nuclear Information System (INIS)

    Shanker, O.

    1981-01-01

    Six quark horizontal gauge models incorporating a natural suppression mechanism for diagonal flavour-changing currents are considered. Some interesting possibilities for CP violation, flavour violation, fermion mass and mixing angle relation in these models are studied. (author)

  5. Heavy flavour hadron spectroscopy: An overview

    Indian Academy of Sciences (India)

    2014-10-31

    Oct 31, 2014 ... A comprehensive overview and some of the theoretical attempts towards understanding heavy flavour hadron spectroscopy are presented. Apart from the conventional quark structure (quark, antiquarks structure for the mesons and three-quarks structure of baryons) of hadrons, multiquark hadrons the ...

  6. Charge symmetry breaking in the dd → {sup 4}Heπ{sup 0} reaction with WASA-at-COSY

    Energy Technology Data Exchange (ETDEWEB)

    Zurek, Maria [Forschungszentrum Juelich, Juelich (Germany); Collaboration: WASA-at-COSY-Collaboration

    2015-07-01

    Investigations of charge symmetry breaking is one of the key topics for the WASA-at-COSY experiment. The study concentrates on the charge symmetry forbidden dd → {sup 4}Heπ{sup 0} reaction. The aim is to compare the experimental results with Chiral Perturbation Theory predictions, probing hadronic effects of the up and down quarks mass difference. It was found that previous data taken close to the reaction threshold were consistent with s-wave. In order to probe also p-wave contributions, new data at sufficiently high energy were required. The measurement should comprise the charge symmetry forbidden dd → {sup 4}Heπ{sup 0} reaction and the charge symmetry conserving reaction dd → {sup 3}Henπ{sup 0} to provide additionally the experimental input for the description of the initial state interactions. Results on the dd → {sup 3}Henπ{sup 0} and dd → {sup 4}Heπ{sup 0} reactions with the WASA detector setup at a beam momentum of 1.2 GeV/c are presented. In addition, the status of the recent high statistics run in spring 2014 is discussed.

  7. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 17, Revision 2 (FEG.17Rev2): Pyrazine derivatives from chemical group 24

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 21 flavouring substances in the Flavouring Group Evaluation 17, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. From the in vitro...... substance [FL-no: 14.051] no intake data are available preventing it from being evaluated through the Procedure. The remaining 18 substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold...... intake, estimated on the basis of the MSDI approach. For the remaining substance [FL-no: 14.052] additional toxicity data are required. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for two substances...

  8. Combination of same-side with opposite-side flavour tagging

    CERN Document Server

    Calvo, M; Musy, M

    2010-01-01

    A considerable number of CP violation measurements require the most possible accurate knowledge of the flavour at production of the reconstructed $B$ meson. The performance of different flavour tagging methods will be measured from control channels. One of the possible tagging methods that can be used is the one known as $Same Side kaon$. In this note we present how to calibrate the response of the tagging algorithms using the data and combine the result with the so called $Opposite Side tagging$. Also trigger and selection effects are briefly discussed.

  9. 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.)

  10. 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.)

  11. Children's liking and wanting of snack products: Influence of shape and flavour

    Directory of Open Access Journals (Sweden)

    Liem Djin G

    2009-07-01

    Full Text Available Abstract Background Children's food choices are guided by their preferences. However, these preferences may change due to repeated exposure. Methods This study investigated children's (n = 242, 7–12 yrs-old liking and wanting for snacks over 3 weeks of daily consumption. The snacks differed in size (small vs large or flavour (sweet vs sweet-sour. Two conditions were designed: 1 a monotonous group in which children continuously consumed the same snack across the 3 weeks, and 2 a free choice group in which children were allowed to freely choose amongst 3 different flavours of the snack each day during 3 weeks. Results Shape influenced long-term liking, i.e. small shaped snacks remained stable in liking over repeated consumption, whereas large shaped snacks with the same flavour decreased in liking. Mean wanting ratings for all snack products decreased over 3 weeks daily consumption. Flavour did not significantly influence liking and wanting over time. The ability to freely choose amongst different flavours tended to decrease children's liking (p Conclusion Wanting rather than liking was most affected by repeated daily consumption of snack foods over three weeks. In order to increase the likelihood that children will repeatedly eat a food product, smaller sized healthy snacks are preferred to larger sized snacks. Future research should focus on stabilizing wanting over repeated consumption.

  12. Symmetry and symmetry breaking

    International Nuclear Information System (INIS)

    Balian, R.; Lambert, D.; Brack, A.; Lachieze-Rey, M.; Emery, E.; Cohen-Tannoudji, G.; Sacquin, Y.

    1999-01-01

    The symmetry concept is a powerful tool for our understanding of the world. It allows a reduction of the volume of information needed to apprehend a subject thoroughly. Moreover this concept does not belong to a particular field, it is involved in the exact sciences but also in artistic matters. Living beings are characterized by a particular asymmetry: the chiral asymmetry. Although this asymmetry is visible in whole organisms, it seems it comes from some molecules that life always produce in one chirality. The weak interaction presents also the chiral asymmetry. The mass of particles comes from the breaking of a fundamental symmetry and the void could be defined as the medium showing as many symmetries as possible. The texts put together in this book show to a great extent how symmetry goes far beyond purely geometrical considerations. Different aspects of symmetry ideas are considered in the following fields: the states of matter, mathematics, biology, the laws of Nature, quantum physics, the universe, and the art of music. (A.C.)

  13. Chiral symmetry and chiral-symmetry breaking

    International Nuclear Information System (INIS)

    Peskin, M.E.

    1982-12-01

    These lectures concern the dynamics of fermions in strong interaction with gauge fields. Systems of fermions coupled by gauge forces have a very rich structure of global symmetries, which are called chiral symmetries. These lectures will focus on the realization of chiral symmetries and the causes and consequences of thier spontaneous breaking. A brief introduction to the basic formalism and concepts of chiral symmetry breaking is given, then some explicit calculations of chiral symmetry breaking in gauge theories are given, treating first parity-invariant and then chiral models. These calculations are meant to be illustrative rather than accurate; they make use of unjustified mathematical approximations which serve to make the physics more clear. Some formal constraints on chiral symmetry breaking are discussed which illuminate and extend the results of our more explicit analysis. Finally, a brief review of the phenomenological theory of chiral symmetry breaking is presented, and some applications of this theory to problems in weak-interaction physics are discussed

  14. Search for Lepton Flavour Violation in ep Collisions at HERA

    CERN Document Server

    Aktas, A.; Andreev, V.; Anthonis, T.; Antunovic, B.; Aplin, S.; Asmone, A.; Astvatsatourov, A.; Backovic, S.; Baghdasaryan, A.; Baranov, P.; Barrelet, E.; Bartel, W.; Baudrand, S.; Beckingham, M.; Begzsuren, K.; Behnke, O.; Behrendt, O.; Belousov, A.; Berger, N.; Bizot, J.C.; Boenig, M.-O.; Boudry, V.; Bozovic-Jelisavcic, I.; Bracinik, J.; Brandt, G.; Brinkmann, M.; Brisson, V.; Bruncko, D.; Busser, F.W.; Bunyatyan, A.; Buschhorn, G.; Bystritskaya, L.; Campbell, A.J.; Cantun Avila, K.B.; Cassol-Brunner, F.; Cerny, K.; Cerny, V.; Chekelian, V.; Cholewa, A.; Contreras, J.G.; Coughlan, J.A.; Cozzika, G.; Cvach, J.; Dainton, J.B.; Daum, K.; de Boer, Y.; Delcourt, B.; Del Degan, M.; De Roeck, A.; De Wolf, E.A.; Diaconu, C.; Dodonov, V.; Dubak, A.; Eckerlin, Guenter; Efremenko, V.; Egli, S.; Eichler, R.; Eisele, F.; Eliseev, A.; Elsen, E.; Essenov, S.; Falkewicz, A.; Faulkner, P.J.W.; Favart, L.; Fedotov, A.; Felst, R.; Feltesse, J.; Ferencei, J.; Finke, L.; Fleischer, M.; Fomenko, A.; Franke, G.; Frisson, T.; Gabathuler, E.; Garutti, E.; Gayler, J.; Ghazaryan, Samvel; Ginzburgskaya, S.; Glazov, A.; Glushkov, I.; Goerlich, L.; Goettlich, M.; Gogitidze, N.; Gorbounov, S.; Gouzevitch, M.; Grab, C.; Greenshaw, T.; Gregori, M.; Grell, B.R.; Grindhammer, G.; Habib, S.; Haidt, D.; Hansson, M.; Heinzelmann, G.; Helebrant, C.; Henderson, R.C.W.; Henschel, H.; Herrera, G.; Hildebrandt, M.; Hiller, K.H.; Hoffmann, D.; Horisberger, R.; Hovhannisyan, A.; Hreus, T.; Hussain, S.; Jacquet, M.; Janssen, M.E.; Janssen, X.; Jemanov, V.; Jonsson, L.; Johnson, D.P.; Jung, Andreas Werner; Jung, H.; Kapichine, M.; Katzy, J.; Kenyon, I.R.; Kiesling, Christian M.; Klein, M.; Kleinwort, C.; Klimkovich, T.; Kluge, T.; Knies, G.; Knutsson, A.; Korbel, V.; Kostka, P.; Kraemer, M.; Krastev, K.; Kretzschmar, J.; Kropivnitskaya, A.; Kruger, K.; Landon, M.P.J.; Lange, W.; Lastovicka-Medin, G.; Laycock, P.; Lebedev, A.; Leibenguth, G.; Lendermann, V.; Levonian, S.; Lindfeld, L.; Lipka, K.; Liptaj, A.; List, B.; List, J.; Loktionova, N.; Lopez-Fernandez, R.; Lubimov, V.; Lucaci-Timoce, A.-I.; Lueders, H.; Lytkin, L.; Makankine, A.; Malinovski, E.; Marage, P.; Marti, Ll.; Martisikova, M.; Martyn, H.-U.; Maxfield, S.J.; Mehta, A.; Meier, K.; Meyer, A.B.; Meyer, H.; Meyer, H.; Meyer, J.; Michels, V.; Mikocki, S.; Milcewicz-Mika, I.; Mladenov, D.; Mohamed, A.; Moreau, F.; Morozov, A.; Morris, J.V.; Mozer, Matthias Ulrich; Muller, K.; Murin, P.; Nankov, K.; Naroska, B.; Naumann, Th.; Newman, Paul R.; Niebuhr, C.; Nikiforov, A.; Nowak, G.; Nowak, K.; Nozicka, M.; Oganezov, R.; Olivier, B.; Olsson, J.E.; Osman, S.; Ozerov, D.; Palichik, V.; Panagoulias, I.; Pandurovic, M.; Papadopoulou, Th.; Pascaud, C.; Patel, G.D.; Peng, H.; Perez, E.; Perez-Astudillo, D.; Perieanu, A.; Petrukhin, A.; Picuric, I.; Piec, S.; Pitzl, D.; Placakyte, R.; Povh, B.; Preda, T.; Prideaux, P.; Rahmat, A.J.; Raicevic, N.; Ravdandorj, T.; Reimer, P.; Rimmer, A.; Risler, C.; Rizvi, E.; Robmann, P.; Roland, B.; Roosen, R.; Rostovtsev, A.; Rurikova, Z.; Rusakov, S.; Salvaire, F.; Sankey, D.P.C.; Sauter, M.; Sauvan, E.; Schmidt, S.; Schmitt, S.; Schmitz, C.; Schoeffel, L.; Schoning, A.; Schultz-Coulon, H.-C.; Sefkow, F.; Shaw-West, R.N.; Sheviakov, I.; Shtarkov, L.N.; Sloan, T.; Smiljanic, Ivan; Smirnov, P.; Soloviev, Y.; South, D.; Spaskov, V.; Specka, Arnd E.; Steder, M.; Stella, B.; Stiewe, J.; Straumann, U.; Sunar, D.; Sykora, T.; Tchoulakov, V.; Thompson, G.; Thompson, P.D.; Toll, T.; Tomasz, F.; Traynor, D.; Trinh, T.N.; Truol, P.; Tsakov, I.; Tseepeldorj, B.; Tsipolitis, G.; Tsurin, I.; Turnau, J.; Tzamariudaki, E.; Urban, K.; Usik, A.; Utkin, D.; Valkarova, A.; Vallee, C.; Van Mechelen, P.; Trevino, A.Vargas; Vazdik, Y.; Vinokurova, S.; Volchinski, V.; Wacker, K.; Weber, G.; Weber, R.; Wegener, D.; Werner, C.; Wessels, M.; Wissing, Ch.; Wolf, R.; Wunsch, E.; Xella, S.; Yan, W.; Yeganov, V.; Zacek, J.; Zalesak, J.; Zhang, Z.; Zhelezov, A.; Zhokin, A.; Zhu, Y.C.; Zimmermann, J.; Zimmermann, T.; Zohrabyan, H.; Zomer, F.

    2007-01-01

    A search for the lepton flavour violating processes ep->mu X and ep -> tau X is performed with the H1 experiment at HERA. Final states with a muon or tau and a hadronic jet are searched for in a data sample corresponding to an integrated luminosity of 66.5 pb-1 for e^+ p collisions and 13.7 pb^-1 for e^- p collisions at a centre-of-mass energy of 319 GeV. No evidence for lepton flavour violation is found. Limits are derived on the mass and the couplings of leptoquarks inducing lepton flavour violation in an extension of the Buchm"uller-R"uckl-Wyler effective model. Leptoquarks produced in ep collisions with a coupling strength of lambda=0.3 and decaying with the same coupling strength to a muon-quark pair or a tau-quark pair are excluded at 95% confidence level up to masses of 459 GeV and 379 GeV, respectively.

  15. Search for lepton flavour violation in ep collisions at HERA

    Energy Technology Data Exchange (ETDEWEB)

    Aktas, A. [DESY, Hamburg (Germany); Alexa, C. [DESY, Hamburg (Germany)]|[National Institute for Physics and Nuclear Engineering, Magurele, Bucharest (Romania); Andreev, V. [Lebedev Physical Institute, Moscow (RU)] (and others)

    2007-02-15

    A search for the lepton flavour violating processes ep{yields}{mu}X and ep{yields}{tau}X is performed with the H1 experiment at HERA. Final states with a muon or tau and a hadronic jet are searched for in a data sample corresponding to an integrated luminosity of 66.5 pb{sup -1} for e{sup +}p collisions and 13.7 pb{sup -1} for e{sup -}p collisions at a centre-of-mass energy of 319 GeV. No evidence for lepton flavour violation is found. Limits are derived on the mass and the couplings of leptoquarks inducing lepton flavour violation in an extension of the Buchmueller-Rueckl-Wyler effective model. Leptoquarks produced in ep collisions with a coupling strength of {lambda}=0.3 and decaying with the same coupling strength to a muon-quark pair or a tau-quark pair are excluded at 95% confidence level up to masses of 459 GeV and 379 GeV, respectively. (orig.)

  16. Search for lepton flavour violation in ep collisions at HERA

    Science.gov (United States)

    Aktas, A.; Alexa, C.; Andreev, V.; Anthonis, T.; Antunovic, B.; Aplin, S.; Asmone, A.; Astvatsatourov, A.; Babaev, A.; Backovic, S.; Baghdasaryan, A.; Baranov, P.; Barrelet, E.; Bartel, W.; Baudrand, S.; Beckingham, M.; Begzsuren, K.; Behnke, O.; Behrendt, O.; Belousov, A.; Berger, N.; Bizot, J. C.; Boenig, M.-O.; Boudry, V.; Bozovic-Jelisavcic, I.; Bracinik, J.; Brandt, G.; Brinkmann, M.; Brisson, V.; Bruncko, D.; Büsser, F. W.; Bunyatyan, A.; Buschhorn, G.; Bystritskaya, L.; Campbell, A. J.; Cantun Avila, K. B.; Cassol-Brunner, F.; Cerny, K.; Cerny, V.; Chekelian, V.; Cholewa, A.; Contreras, J. G.; Coughlan, J. A.; Cozzika, G.; Cvach, J.; Dainton, J. B.; Daum, K.; de Boer, Y.; Delcourt, B.; Del Degan, M.; de Roeck, A.; de Wolf, E. A.; Diaconu, C.; Dodonov, V.; Dubak, A.; Eckerlin, G.; Efremenko, V.; Egli, S.; Eichler, R.; Eisele, F.; Eliseev, A.; Elsen, E.; Essenov, S.; Falkewicz, A.; Faulkner, P. J. W.; Favart, L.; Fedotov, A.; Felst, R.; Feltesse, J.; Ferencei, J.; Finke, L.; Fleischer, M.; Fomenko, A.; Franke, G.; Frisson, T.; Gabathuler, E.; Garutti, E.; Gayler, J.; Ghazaryan, S.; Ginzburgskaya, S.; Glazov, A.; Glushkov, I.; Goerlich, L.; Goettlich, M.; Gogitidze, N.; Gorbounov, S.; Gouzevitch, M.; Grab, C.; Greenshaw, T.; Gregori, M.; Grell, B. R.; Grindhammer, G.; Habib, S.; Haidt, D.; Hansson, M.; Heinzelmann, G.; Helebrant, C.; Henderson, R. C. W.; Henschel, H.; Herrera, G.; Hildebrandt, M.; Hiller, K. H.; Hoffmann, D.; Horisberger, R.; Hovhannisyan, A.; Hreus, T.; Hussain, S.; Jacquet, M.; Janssen, M. E.; Janssen, X.; Jemanov, V.; Jönsson, L.; Johnson, D. P.; Jung, A. W.; Jung, H.; Kapichine, M.; Katzy, J.; Kenyon, I. R.; Kiesling, C.; Klein, M.; Kleinwort, C.; Klimkovich, T.; Kluge, T.; Knies, G.; Knutsson, A.; Korbel, V.; Kostka, P.; Kraemer, M.; Krastev, K.; Kretzschmar, J.; Kropivnitskaya, A.; Krüger, K.; Landon, M. P. J.; Lange, W.; Laštovička-Medin, G.; Laycock, P.; Lebedev, A.; Leibenguth, G.; Lendermann, V.; Levonian, S.; Lindfeld, L.; Lipka, K.; Liptaj, A.; List, B.; List, J.; Loktionova, N.; Lopez-Fernandez, R.; Lubimov, V.; Lucaci-Timoce, A.-I.; Lueders, H.; Lytkin, L.; Makankine, A.; Malinovski, E.; Marage, P.; Marti, L.; Martisikova, M.; Martyn, H.-U.; Maxfield, S. J.; Mehta, A.; Meier, K.; Meyer, A. B.; Meyer, H.; Meyer, H.; Meyer, J.; Michels, V.; Mikocki, S.; Milcewicz-Mika, I.; Mladenov, D.; Mohamed, A.; Moreau, F.; Morozov, A.; Morris, J. V.; Mozer, M. U.; Müller, K.; Murín, P.; Nankov, K.; Naroska, B.; Naumann, T.; Newman, P. R.; Niebuhr, C.; Nikiforov, A.; Nowak, G.; Nowak, K.; Nozicka, M.; Oganezov, R.; Olivier, B.; Olsson, J. E.; Osman, S.; Ozerov, D.; Palichik, V.; Panagoulias, I.; Pandurovic, M.; Papadopoulou, T.; Pascaud, C.; Patel, G. D.; Peng, H.; Perez, E.; Perez-Astudillo, D.; Perieanu, A.; Petrukhin, A.; Picuric, I.; Piec, S.; Pitzl, D.; Plačakytė, R.; Povh, B.; Preda, T.; Prideaux, P.; Rahmat, A. J.; Raicevic, N.; Ravdandorj, T.; Reimer, P.; Rimmer, A.; Risler, C.; Rizvi, E.; Robmann, P.; Roland, B.; Roosen, R.; Rostovtsev, A.; Rurikova, Z.; Rusakov, S.; Salvaire, F.; Sankey, D. P. C.; Sauter, M.; Sauvan, E.; Schmidt, S.; Schmitt, S.; Schmitz, C.; Schoeffel, L.; Schöning, A.; Schultz-Coulon, H.-C.; Sefkow, F.; Shaw-West, R. N.; Sheviakov, I.; Shtarkov, L. N.; Sloan, T.; Smiljanic, I.; Smirnov, P.; Soloviev, Y.; South, D.; Spaskov, V.; Specka, A.; Steder, M.; Stella, B.; Stiewe, J.; Straumann, U.; Sunar, D.; Sykora, T.; Tchoulakov, V.; Thompson, G.; Thompson, P. D.; Toll, T.; Tomasz, F.; Traynor, D.; Trinh, T. N.; Truöl, P.; Tsakov, I.; Tseepeldorj, B.; Tsipolitis, G.; Tsurin, I.; Turnau, J.; Tzamariudaki, E.; Urban, K.; Usik, A.; Utkin, D.; Valkárová, A.; Vallée, C.; van Mechelen, P.; Vargas Trevino, A.; Vazdik, Y.; Vinokurova, S.; Volchinski, V.; Wacker, K.; Weber, G.; Weber, R.; Wegener, D.; Werner, C.; Wessels, M.; Wissing, C.; Wolf, R.; Wünsch, E.; Xella, S.; Yan, W.; Yeganov, V.; Žáček, J.; Zálešák, J.; Zhang, Z.; Zhelezov, A.; Zhokin, A.; Zhu, Y. C.; Zimmermann, J.; Zimmermann, T.; Zohrabyan, H.; Zomer, F.

    2007-12-01

    A search for the lepton flavour violating processes ep→μX and ep→τX is performed with the H1 experiment at HERA. Final states with a muon or tau and a hadronic jet are searched for in a data sample corresponding to an integrated luminosity of 66.5 pb-1 for e+p collisions and 13.7 pb-1 for e-p collisions at a centre-of-mass energy of 319 GeV. No evidence for lepton flavour violation is found. Limits are derived on the mass and the couplings of leptoquarks inducing lepton flavour violation in an extension of the Buchmüller Rückl Wyler effective model. Leptoquarks produced in ep collisions with a coupling strength of λ=0.3 and decaying with the same coupling strength to a muon quark pair or a tau quark pair are excluded at 95% confidence level up to masses of 459 GeV and 379 GeV, respectively.

  17. Dynamical symmetries for fermions

    International Nuclear Information System (INIS)

    Guidry, M.

    1989-01-01

    An introduction is given to the Fermion Dynamical Symmetry Model (FDSM). The analytical symmetry limits of the model are then applied to the calculation of physical quantities such as ground-state masses and B(E 2 ) values in heavy nuclei. These comparisons with data provide strong support for a new principle of collective motion, the Dynamical Pauli Effect, and suggest that dynamical symmetries which properly account for the pauli principle are much more persistent in nuclear structure than the corresponding boson symmetries. Finally, we present an assessment of criticisms which have been voiced concerning the FDSM, and a discussion of new phenomena and ''exotic spectroscopy'' which may be suggested by the model. 14 refs., 8 figs., 4 tabs

  18. Flavour physics and CP violation

    Indian Academy of Sciences (India)

    It is well known that the study of flavour physics and CP violation is very important to critically test the Standard Model and to look for possible signature of new physics beyond it. The observation of CP violation in kaon system in 1964 has ignited a lot of experimental and theoretical efforts to understand its origin and to look ...

  19. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 25, Revision 3 (FGE.25Rev3): Aliphatic hydrocarbons from chemical group 31

    DEFF Research Database (Denmark)

    Nørby, Karin Kristiane; Beltoft, Vibe Meister

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 14 flavouring substances in the Flavouring Group Evaluation 25, Revision 3, using the Procedure in Commission Regulation (EC) No 1565/2000. None...... on the basis of the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. Adequate specifications including complete purity and identity criteria for the materials of commerce have been provided for all 14...

  20. 'Onium' new flavour identification

    International Nuclear Information System (INIS)

    Aubert, J.J.

    1979-01-01

    There are possibly new flavours appearing in the future LEP energy range. These new quarks might be observed as 'onium' (bump in the cross-section, observation of a sudden change of sphericity of the events...) or associated with old quarks in meson-like states qQ (mass peak observed in the Z decay, semi-leptonic cascade decay, sphericity change associated with semi-leptonic decay) or finally by an increase of R(sigmasub(hadronic)/sigmasub(μμ)). (Auth.)

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

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate six flavouring substances in the Flavouring Group Evaluation 47, including an additional two substances in this Revision 1, using the Procedure in Commission...... of these flavouring substances, the specifications for the materials of commerce have also been considered. Adequate specifications including complete purity criteria and identity fo the materials of commerce have been provided for all six candidate substances....

  2. Discussion on some one-loop induced flavour-changing decays

    International Nuclear Information System (INIS)

    Wang Jianxiong; Chang Chaohsi

    1990-08-01

    We calculate the one-loop flavour-changing processes Z 0 → bs-bar, B s(d) → X + γγ, B s → γγ and B s → gg in the Standard Model, provided t quark mass is very heavy, and obtain Br(B s (d) → X + γγ) ∼ 10 -5 , Br(B s → γγ) ∼ 10 -6 and Br(B s → gg) ∼ 10 -5 . The branching ratios increase 2-4 times as m t from 80 to 240 GeV. The results show that the contribution from t quark-loop is dominant. (author). 4 refs

  3. A model of intrinsic symmetry breaking

    International Nuclear Information System (INIS)

    Ge, Li; Li, Sheng; George, Thomas F.; Sun, Xin

    2013-01-01

    Different from the symmetry breaking associated with a phase transition, which occurs when the controlling parameter is manipulated across a critical point, the symmetry breaking presented in this Letter does not need parameter manipulation. Instead, the system itself suddenly undergoes symmetry breaking at a certain time during its evolution, which is intrinsic symmetry breaking. Through a polymer model, it is revealed that the origin of the intrinsic symmetry breaking is nonlinearity, which produces instability at the instance when the evolution crosses an inflexion point, where this instability breaks the original symmetry

  4. The $B^0_s \\to \\mu^+ \\mu^−$ decay, lepton flavour violation and lepton flavour universality at the LHCb experiment

    CERN Document Server

    Pescatore, Luca

    2017-01-01

    Rare decays of $b$ hadrons are sensitive indirect probes of effects beyond the Standard Model. These are processes that are suppressed because they are forbidden at tree level but they can proceed via loops, where new particles can contribute in principle at the same level as the Standard Model. In particular, $b \\to s \\ell \\ell$ processes give access to many observables where effects of new physics can be observed. Recent results on these searches will be presented, including the new measurement of the $B^0_s \\to \\mu^{+} \\mu^-$ branching fraction, lepton flavour violation and lepton flavour universality measurements performed at the LHCb experiment.

  5. Singlet Extensions of the MSSM with ℤ4R Symmetry

    International Nuclear Information System (INIS)

    Ratz, Michael; Vaudrevange, Patrick K. S.

    2015-01-01

    We discuss singlet extensions of the MSSM with ℤ 4 R symmetry. We show that holomorphic zeros can avoid a potentially large coefficient of the term linear in the singlet. The emerging model has both an effective μ term and a supersymmetric mass term for the singlet μ N which are controlled by the gravitino mass. The μ term turns out to be suppressed against μ N by about one or two orders of magnitude. We argue that this class of models might provide us with a solution to the little hierarchy problem of the MSSM

  6. Flavour Physics in the LHC Era

    International Nuclear Information System (INIS)

    Buras, A.

    2011-01-01

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

  7. Classical mirror symmetry

    CERN Document Server

    Jinzenji, Masao

    2018-01-01

    This book furnishes a brief introduction to classical mirror symmetry, a term that denotes the process of computing Gromov–Witten invariants of a Calabi–Yau threefold by using the Picard–Fuchs differential equation of period integrals of its mirror Calabi–Yau threefold. The book concentrates on the best-known example, the quintic hypersurface in 4-dimensional projective space, and its mirror manifold. First, there is a brief review of the process of discovery of mirror symmetry and the striking result proposed in the celebrated paper by Candelas and his collaborators. Next, some elementary results of complex manifolds and Chern classes needed for study of mirror symmetry are explained. Then the topological sigma models, the A-model and the B-model, are introduced. The classical mirror symmetry hypothesis is explained as the equivalence between the correlation function of the A-model of a quintic hyper-surface and that of the B-model of its mirror manifold. On the B-model side, the process of construct...

  8. Symmetry of priapulids (Priapulida). 1. Symmetry of adults.

    Science.gov (United States)

    Adrianov, A V; Malakhov, V V

    2001-02-01

    Priapulids possess a radial symmetry that is remarkably reflected in both external morphology and internal anatomy. It results in the appearance of 25-radial (a number divisible by five) symmetry summarized as a combination of nonaradial, octaradial, and octaradial (9+8+8) symmetries of scalids. The radial symmetry is a secondary appearance considered as an evolutionary adaptation to a lifestyle within the three-dimensional environment of bottom sediment. The eight anteriormost, or primary, scalids retain their particular position because of their innervation directly from the circumpharyngeal brain. As a result of a combination of the octaradial symmetry of primary scalids, pentaradial symmetry of teeth, and the 25-radial symmetry of scalids, the initial bilateral symmetry remains characterized by the single sagittal plane. Copyright 2001 Wiley-Liss, Inc.

  9. Flavourings significantly affect inhalation toxicity of aerosol generated from electronic nicotine delivery systems (ENDS).

    Science.gov (United States)

    Leigh, Noel J; Lawton, Ralph I; Hershberger, Pamela A; Goniewicz, Maciej L

    2016-11-01

    E-cigarettes or electronic nicotine delivery systems (ENDS) are designed to deliver nicotine-containing aerosol via inhalation. Little is known about the health effects of flavoured ENDS aerosol when inhaled. Aerosol from ENDS was generated using a smoking machine. Various types of ENDS devices or a tank system prefilled with liquids of different flavours, nicotine carrier, variable nicotine concentrations and with modified battery output voltage were tested. A convenience sample of commercial fluids with flavour names of tobacco, piña colada, menthol, coffee and strawberry were used. Flavouring chemicals were identified using gas chromatography/mass spectrometry. H292 human bronchial epithelial cells were directly exposed to 55 puffs of freshly generated ENDS aerosol, tobacco smoke or air (controls) using an air-liquid interface system and the Health Canada intense smoking protocol. The following in vitro toxicological effects were assessed: (1) cell viability, (2) metabolic activity and (3) release of inflammatory mediators (cytokines). Exposure to ENDS aerosol resulted in decreased metabolic activity and cell viability and increased release of interleukin (IL)-1β, IL-6, IL-10, CXCL1, CXCL2 and CXCL10 compared to air controls. Cell viability and metabolic activity were more adversely affected by conventional cigarettes than most tested ENDS products. Product type, battery output voltage and flavours significantly affected toxicity of ENDS aerosol, with a strawberry-flavoured product being the most cytotoxic. Our data suggest that characteristics of ENDS products, including flavours, may induce inhalation toxicity. Therefore, ENDS users should use the products with caution until more comprehensive studies are performed. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  10. From anomalies of finite symmetries to heterotic GUTs

    Science.gov (United States)

    Vaudrevange, Patrick K. S.

    2017-11-01

    We review the role of finite symmetries for particle physics with special emphasis on discrete anomalies and on their possible origin from extra dimensions. Then, we apply our knowledge on finite symmetries to the problematic proton decay operators of various mass-dimensions, focusing on ℤ4R , i.e. a special R-symmetry of order 4. We show that this ℤ4R symmetry can naturally originate from extra dimensions as a discrete remnant of higher-dimensional Lorentz symmetry. Finally, in order to obtain a unified picture from the heterotic string theory we discuss grand unified theories (GUTs) in extra dimensions compactified on ℤ2 × ℤ2 orbifolds and show how proton decay operators can be suppressed in a certain class of orbifolds.

  11. Exposures to Conditioned Flavours with Different Hedonic Values Induce Contrasted Behavioural and Brain Responses in Pigs

    Science.gov (United States)

    Clouard, Caroline; Jouhanneau, Mélanie; Meunier-Salaün, Marie-Christine; Malbert, Charles-Henri; Val-Laillet, David

    2012-01-01

    This study investigated the behavioural and brain responses towards conditioned flavours with different hedonic values in juvenile pigs. Twelve 30-kg pigs were given four three-day conditioning sessions: they received three different flavoured meals paired with intraduodenal (i.d.) infusions of 15% glucose (FGlu), lithium chloride (FLiCl), or saline (control treatment, FNaCl). One and five weeks later, the animals were subjected to three two-choice feeding tests without reinforcement to check the acquisition of a conditioned flavour preference or aversion. In between, the anaesthetised pigs were subjected to three 18FDG PET brain imaging coupled with an olfactogustatory stimulation with the conditioned flavours. During conditioning, the pigs spent more time lying inactive, and investigated their environment less after the FLiCl than the FNaCl or FGlu meals. During the two-choice tests performed one and five weeks later, the FNaCl and FGlu foods were significantly preferred over the FLICl food even in the absence of i.d. infusions. Surprisingly, the FNaCl food was also preferred over the FGlu food during the first test only, suggesting that, while LiCl i.d. infusions led to a strong flavour aversion, glucose infusions failed to induce flavour preference. As for brain imaging results, exposure to aversive or less preferred flavours triggered global deactivation of the prefrontal cortex, specific activation of the posterior cingulate cortex, as well as asymmetric brain responses in the basal nuclei and the temporal gyrus. In conclusion, postingestive visceral stimuli can modulate the flavour/food hedonism and further feeding choices. Exposure to flavours with different hedonic values induced metabolism differences in neural circuits known to be involved in humans in the characterization of food palatability, feeding motivation, reward expectation, and more generally in the regulation of food intake. PMID:22685528

  12. Exposures to conditioned flavours with different hedonic values induce contrasted behavioural and brain responses in pigs.

    Directory of Open Access Journals (Sweden)

    Caroline Clouard

    Full Text Available This study investigated the behavioural and brain responses towards conditioned flavours with different hedonic values in juvenile pigs. Twelve 30-kg pigs were given four three-day conditioning sessions: they received three different flavoured meals paired with intraduodenal (i.d. infusions of 15% glucose (F(Glu, lithium chloride (F(LiCl, or saline (control treatment, F(NaCl. One and five weeks later, the animals were subjected to three two-choice feeding tests without reinforcement to check the acquisition of a conditioned flavour preference or aversion. In between, the anaesthetised pigs were subjected to three (18FDG PET brain imaging coupled with an olfactogustatory stimulation with the conditioned flavours. During conditioning, the pigs spent more time lying inactive, and investigated their environment less after the F(LiCl than the F(NaCl or F(Glu meals. During the two-choice tests performed one and five weeks later, the F(NaCl and F(Glu foods were significantly preferred over the F(LICl food even in the absence of i.d. infusions. Surprisingly, the F(NaCl food was also preferred over the F(Glu food during the first test only, suggesting that, while LiCl i.d. infusions led to a strong flavour aversion, glucose infusions failed to induce flavour preference. As for brain imaging results, exposure to aversive or less preferred flavours triggered global deactivation of the prefrontal cortex, specific activation of the posterior cingulate cortex, as well as asymmetric brain responses in the basal nuclei and the temporal gyrus. In conclusion, postingestive visceral stimuli can modulate the flavour/food hedonism and further feeding choices. Exposure to flavours with different hedonic values induced metabolism differences in neural circuits known to be involved in humans in the characterization of food palatability, feeding motivation, reward expectation, and more generally in the regulation of food intake.

  13. Exposures to conditioned flavours with different hedonic values induce contrasted behavioural and brain responses in pigs.

    Science.gov (United States)

    Clouard, Caroline; Jouhanneau, Mélanie; Meunier-Salaün, Marie-Christine; Malbert, Charles-Henri; Val-Laillet, David

    2012-01-01

    This study investigated the behavioural and brain responses towards conditioned flavours with different hedonic values in juvenile pigs. Twelve 30-kg pigs were given four three-day conditioning sessions: they received three different flavoured meals paired with intraduodenal (i.d.) infusions of 15% glucose (F(Glu)), lithium chloride (F(LiCl)), or saline (control treatment, F(NaCl)). One and five weeks later, the animals were subjected to three two-choice feeding tests without reinforcement to check the acquisition of a conditioned flavour preference or aversion. In between, the anaesthetised pigs were subjected to three (18)FDG PET brain imaging coupled with an olfactogustatory stimulation with the conditioned flavours. During conditioning, the pigs spent more time lying inactive, and investigated their environment less after the F(LiCl) than the F(NaCl) or F(Glu) meals. During the two-choice tests performed one and five weeks later, the F(NaCl) and F(Glu) foods were significantly preferred over the F(LICl) food even in the absence of i.d. infusions. Surprisingly, the F(NaCl) food was also preferred over the F(Glu) food during the first test only, suggesting that, while LiCl i.d. infusions led to a strong flavour aversion, glucose infusions failed to induce flavour preference. As for brain imaging results, exposure to aversive or less preferred flavours triggered global deactivation of the prefrontal cortex, specific activation of the posterior cingulate cortex, as well as asymmetric brain responses in the basal nuclei and the temporal gyrus. In conclusion, postingestive visceral stimuli can modulate the flavour/food hedonism and further feeding choices. Exposure to flavours with different hedonic values induced metabolism differences in neural circuits known to be involved in humans in the characterization of food palatability, feeding motivation, reward expectation, and more generally in the regulation of food intake.

  14. Phenomenology of anomaly-mediated supersymmetry breaking scenarios with non-minimal flavour violation

    Energy Technology Data Exchange (ETDEWEB)

    Fuks, Benjamin [Strasbourg Univ. (France). Inst. Pluridisciplinaire Hubert Curien; Herrmann, Bjoern [Savoie Univ., Annecy-le-Vieux (France). LAPTh; Klasen, Michael [Muenster Univ. (Germany). Inst. fuer Theoretische Physik 1

    2011-12-15

    In minimal anomaly-mediated supersymmetry breaking models, tachyonic sleptons are avoided by introducing a common scalar mass similar to the one introduced in minimal supergravity. This may lead to non-minimal flavour-violating interactions, e.g., in the squark sector. In this paper, we analyze the viable anomaly-mediated supersymmetry breaking parameter space in the light of the latest limits on low-energy observables and LHC searches, complete our analytical calculations of flavour-violating supersymmetric particle production at hadron colliders with those related to gluino production, and study the phenomenological consequences of non-minimal flavour violation in anomaly-mediated supersymmetry breaking scenarios at the LHC. Related cosmological aspects are also briefly discussed.

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

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    Safety Authority was requested to evaluate the genotoxic potential of 14 flavouring substances in Flavouring Group Evaluation 210 (FGE.210). In FGE.210, the Panel concluded that the genotoxic potential could not be ruled out for any of the flavouring substances. In FGE.210 Revision1, the Panel co...

  16. Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo Acute Toxicity Tests

    Directory of Open Access Journals (Sweden)

    Ila Monize Sousa Sales

    2017-01-01

    Full Text Available The present study evaluates the acute toxicity of synthetic grape, plum and orange flavourings in root meristem cells of Allium cepa at the doses of 3.5, 7.0 and 14.0 mL/kg and exposure times of 24 and 48 h, and in bone marrow erythrocytes of mice treated orally for seven days with 0.5, 1.0, 2.0, 5.0 and 10.0 mL/kg of flavouring. The results of the plant test showed that grape, plum and orange flavourings, at both exposure times, inhibited cell division and promoted the formation of a significant number of micronuclei and mitotic spindle changes. These alterations were observed in at least one exposure time analysed, demonstrating a significant cytotoxic, genotoxic and mutagenic activity. In mouse bioassay, animals treated with 2.0, 5.0 and 10.0 mL/kg of flavouring died before the seventh day of treatment. The amounts of 0.5 and 1.0 mL/kg of the three additives were cytotoxic to erythrocytes, and treatment with the grape flavouring significantly induced the formation of micronucleated cells in the bone marrow of animals. Therefore, under the study conditions, the grape, plum and orange flavouring additives promoted significant toxicity to cells of the test systems used.

  17. Symmetry of priapulids (Priapulida). 2. Symmetry of larvae.

    Science.gov (United States)

    Adrianov, A V; Malakhov, V V

    2001-02-01

    Larvae of priapulids are characterized by radial symmetry evident from both external and internal characters of the introvert and lorica. The bilaterality appears as a result of a combination of several radial symmetries: pentaradial symmetry of the teeth, octaradial symmetry of the primary scalids, 25-radial symmetry of scalids, biradial symmetry of the neck, and biradial and decaradial symmetry of the trunk. Internal radiality is exhibited by musculature and the circumpharyngeal nerve ring. Internal bilaterality is evident from the position of the ventral nerve cord and excretory elements. Externally, the bilaterality is determined by the position of the anal tubulus and two shortened midventral rows of scalids bordering the ventral nerve cord. The lorical elements define the biradial symmetry that is missing in adult priapulids. The radial symmetry of larvae is a secondary appearance considered an evolutionary adaptation to a lifestyle within the three-dimensional environment of the benthic sediment. Copyright 2001 Wiley-Liss, Inc.

  18. Discrete R symmetries for the MSSM and its singlet extensions

    CERN Document Server

    Lee, Hyun Min; Ratz, Michael; Ross, Graham G; Schieren, Roland; Schmidt-Hoberg, Kai; Vaudrevange, Patrick K S

    2011-01-01

    We determine the anomaly free discrete R symmetries, consistent with the MSSM, that commute with SU(5) and suppress the $\\mu$ parameter and nucleon decay. We show that the order M of such $Z_M^R$ symmetries has to divide 24 and identify 5 viable symmetries. The simplest possibility is a $Z_4^R$ symmetry which commutes with SO(10). We present a string-derived model with this $Z_4^R$ symmetry and the exact MSSM spectrum below the GUT scale; in this model $Z_4^R$ originates from the Lorentz symmetry of compactified dimensions. We extend the discussion to include the singlet extensions of the MSSM and find $Z_4^R$ and $Z_8^R$ are the only possible symmetries capable of solving the $\\mu$ problem in the NMSSM. We also show that a singlet extension of the MSSM based on a $Z_{24}^R$ symmetry can provide a simultaneous solution to the $\\mu$ and strong CP problem with the axion coupling in the favoured window.

  19. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 304, Revision 1 (FGE.304Rev1): Four carboxamides from Chemical Groups 30

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate four flavouring substances in the Flavouring Group Evaluation 304, Revision 1 (FGE.304Rev1) using the Procedure in Commission Regulation (EC) No 1565...... criteria and identity for the materials of commerce have been provided for all four candidate substances....

  20. Lepton flavour violation in RS models with a brane- or nearly brane-localized Higgs

    Science.gov (United States)

    Beneke, M.; Moch, P.; Rohrwild, J.

    2016-05-01

    We perform a comprehensive study of charged lepton flavour violation in Randall-Sundrum (RS) models in a fully 5D quantum-field-theoretical framework. We consider the RS model with minimal field content and a ;custodially protected; extension as well as three implementations of the IR-brane localized Higgs field, including the non-decoupling effect of the KK excitations of a narrow bulk Higgs. Our calculation provides the first complete result for the flavour-violating electromagnetic dipole operator in Randall-Sundrum models. It contains three contributions with different dependence on the magnitude of the anarchic 5D Yukawa matrix, which can all be important in certain parameter regions. We study the typical range for the branching fractions of μ → eγ, μ → 3 e, μN → eN as well as τ → μγ, τ → 3 μ and the electron electric dipole moment by a numerical scan in both the minimal and the custodial RS model. The combination of μ → eγ and μN → eN currently provides the most stringent constraint on the parameter space of the model. A typical lower limit on the KK scale T is around 2 TeV in the minimal model (up to 4 TeV in the bulk Higgs case with large Yukawa couplings), and around 4 TeV in the custodially protected model, which corresponds to a mass of about 10 TeV for the first KK excitations, far beyond the lower limit from the non-observation of direct production at the LHC.

  1. Flavon inflation

    Energy Technology Data Exchange (ETDEWEB)

    Antusch, S. [Max-Planck-Institut fuer Physik (Werner-Heisenberg-Institut), Foehringer Ring 6, D-80805 Muenchen (Germany); King, S.F.; Malinsky, M. [School of Physics and Astronomy, University of Southampton, Southampton, SO17 1BJ (United Kingdom); Velasco-Sevilla, L. [ICTP, Strada Costiera 11, Trieste 34014 (Italy)], E-mail: lvelasco@ictp.it; Zavala, I. [CPT and IPPP, Durham University, South Road, DH1 3LE, Durham (United Kingdom)

    2008-08-14

    We propose an entirely new class of particle physics models of inflation based on the phase transition associated with the spontaneous breaking of family symmetry responsible for the generation of the effective quark and lepton Yukawa couplings. We show that the Higgs fields responsible for the breaking of family symmetry, called flavons, are natural candidates for the inflaton field in new inflation, or the waterfall fields in hybrid inflation. This opens up a rich vein of possibilities for inflation, all linked to the physics of flavour, with interesting cosmological and phenomenological implications. Out of these, we discuss two examples which realise flavon inflation: a model of new inflation based on the discrete non-Abelian family symmetry group A{sub 4} or {delta}{sub 27}, and a model of hybrid inflation embedded in an existing flavour model with a continuous SU(3) family symmetry. With the inflation scale and family symmetry breaking scale below the Grand Unification Theory (GUT) scale, these classes of models are free of the monopole (and similar) problems which are often associated with the GUT phase transition.

  2. Flavon inflation

    International Nuclear Information System (INIS)

    Antusch, S.; King, S.F.; Malinsky, M.; Velasco-Sevilla, L.; Zavala, I.

    2008-01-01

    We propose an entirely new class of particle physics models of inflation based on the phase transition associated with the spontaneous breaking of family symmetry responsible for the generation of the effective quark and lepton Yukawa couplings. We show that the Higgs fields responsible for the breaking of family symmetry, called flavons, are natural candidates for the inflaton field in new inflation, or the waterfall fields in hybrid inflation. This opens up a rich vein of possibilities for inflation, all linked to the physics of flavour, with interesting cosmological and phenomenological implications. Out of these, we discuss two examples which realise flavon inflation: a model of new inflation based on the discrete non-Abelian family symmetry group A 4 or Δ 27 , and a model of hybrid inflation embedded in an existing flavour model with a continuous SU(3) family symmetry. With the inflation scale and family symmetry breaking scale below the Grand Unification Theory (GUT) scale, these classes of models are free of the monopole (and similar) problems which are often associated with the GUT phase transition

  3. Flavon inflation

    International Nuclear Information System (INIS)

    Antusch, S.; King, F.S.; Malinsky, M.; Velasco-Sevilla, L.; Zavala, I.

    2008-04-01

    We propose an entirely new class of particle physics models of inflation based on the phase transition associated with the spontaneous breaking of family symmetry responsible for the generation of the effective quark and lepton Yukawa couplings. We show that the Higgs fields responsible for the breaking of family symmetry, called flavons, are natural candidates for the inflation field in new inflation, or the waterfall fields in hybrid inflation. This opens up a rich vein of possible inflation models, all linked to the physics of flavour, with interesting cosmological and phenomenological implications. Out of these many possibilities we discuss two examples which realise flavon inflation: a model of new inflation based on the discrete non-Abelian family symmetry group A 4 or Δ 27 , and a model of hybrid inflation embedded in an existing flavour model with a continuous SU(3) family symmetry. With the inflation scale and family symmetry breaking scale below the Grand Unification Theory (GUT) scale, these classes of models are free of the monopole (and similar) problems which are often associated with the GUT phase transition. (author)

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

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 61 flavouring substances in the Flavouring Group Evaluation 10, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the sub......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 61 flavouring substances in the Flavouring Group Evaluation 10, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None...... of the substances were considered to have genotoxic potential. The substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity....... The Panel concluded that the 61 substances do not give rise to safety concerns at their levels of dietary intake, estimated on the basis of the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. For four...

  5. Chewing gum and context-dependent memory: the independent roles of chewing gum and mint flavour.

    Science.gov (United States)

    Johnson, Andrew J; Miles, Christopher

    2008-05-01

    Two experiments independently investigated the basis of the chewing gum induced context-dependent memory effect. At learning and/or recall, participants either chewed flavourless gum (Experiment 1) or received mint-flavoured strips (Experiment 2). No context-dependent memory effect was found with either flavourless gum or mint-flavoured strips, indicating that independently the contexts were insufficiently salient to induce the effect. This is found despite participants' subjective ratings indicating a perceived change in state following administration of flavourless gum or mint-flavoured strips. Additionally, some preliminary evidence for a non-additive facilitative effect of receiving gum or flavour at either learning and/or recall is reported. The findings raise further concerns regarding the robustness of the previously reported context-dependent memory effect with chewing gum.

  6. Successful N2 leptogenesis with flavour coupling effects in realistic unified models

    International Nuclear Information System (INIS)

    Bari, Pasquale Di; King, Stephen F.

    2015-01-01

    In realistic unified models involving so-called SO(10)-inspired patterns of Dirac and heavy right-handed (RH) neutrino masses, the lightest right-handed neutrino N 1 is too light to yield successful thermal leptogenesis, barring highly fine tuned solutions, while the second heaviest right-handed neutrino N 2 is typically in the correct mass range. We show that flavour coupling effects in the Boltzmann equations may be crucial to the success of such N 2 dominated leptogenesis, by helping to ensure that the flavour asymmetries produced at the N 2 scale survive N 1 washout. To illustrate these effects we focus on N 2 dominated leptogenesis in an existing model, the A to Z of flavour with Pati-Salam, where the neutrino Dirac mass matrix may be equal to an up-type quark mass matrix and has a particular constrained structure. The numerical results, supported by analytical insight, show that in order to achieve successful N 2 leptogenesis, consistent with neutrino phenomenology, requires a ''flavour swap scenario'' together with a less hierarchical pattern of RH neutrino masses than naively expected, at the expense of some mild fine-tuning. In the considered A to Z model neutrino masses are predicted to be normal ordered, with an atmospheric neutrino mixing angle well into the second octant and the Dirac phase δ≅ 20 o , a set of predictions that will be tested in the next years in neutrino oscillation experiments. Flavour coupling effects may be relevant for other SO(10)-inspired unified models where N 2 leptogenesis is necessary

  7. Magnetocrystalline two-fold symmetry in CaFe2O4 single crystal

    International Nuclear Information System (INIS)

    Gandhi, Ashish Chhaganlal; Das, Rajasree; Chou, Fang-Cheng; Lin, Jauyn Grace

    2017-01-01

    Understanding of magnetocrystalline anisotropy in CaFe 2 O 4 is a matter of importance for its future applications. A high quality single crystal CaFe 2 O 4 sample is studied by using synchrotron x-ray diffraction, a magnetometer and the electron spin resonance (ESR) technique. A broad feature of the susceptibility curve around room temperature is observed, indicating the development of 1D spin interactions above the on-set of antiferromagnetic transition. The angular dependency of ESR reveals an in-plane two-fold symmetry, suggesting a strong correlation between the room temperature spin structure and magnetocrystalline anisotropy. This finding opens an opportunity for the device utilizing the anisotropy field of CaFe 2 O 4 . (paper)

  8. Magnetocrystalline two-fold symmetry in CaFe2O4 single crystal

    Science.gov (United States)

    Chhaganlal Gandhi, Ashish; Das, Rajasree; Chou, Fang-Cheng; Lin, Jauyn Grace

    2017-05-01

    Understanding of magnetocrystalline anisotropy in CaFe2O4 is a matter of importance for its future applications. A high quality single crystal CaFe2O4 sample is studied by using synchrotron x-ray diffraction, a magnetometer and the electron spin resonance (ESR) technique. A broad feature of the susceptibility curve around room temperature is observed, indicating the development of 1D spin interactions above the on-set of antiferromagnetic transition. The angular dependency of ESR reveals an in-plane two-fold symmetry, suggesting a strong correlation between the room temperature spin structure and magnetocrystalline anisotropy. This finding opens an opportunity for the device utilizing the anisotropy field of CaFe2O4.

  9. Topological susceptibility with a single light quark flavour

    Directory of Open Access Journals (Sweden)

    Frison Julien

    2018-01-01

    We will present our recent progresses on the empirical check of this property using Nf = 1 + 2 flavours of clover fermions, where the lightest fermion is tuned very close to muPCAC=0 and the mass of the other two is kept of the order of magnitude of the physical ms. This choice is indeed expected to amplify any unknown non-perturbative effect caused by mu ≠ md. The simulation is repeated for several βs and those results, although preliminary, give a hint about what happens in the continuum limit.

  10. DESY: Theory with flavour

    Energy Technology Data Exchange (ETDEWEB)

    Rueckl, R.

    1989-03-15

    Last year, the annual Theory Workshop at the German DESY Laboratory in Hamburg had 'Flavour Physics' as its main theme. The sighting by the UA1 experiment at CERN's proton-antiproton collider and by the ARGUS team at DESY of 'oscillations' in the electrically neutral B mesons carrying the beauty quantum number, and the measurement at CERN of a new parameter in the delicate violation of combined particle-antiparticle and left-right symraetry (CP) in the decays of neutral kaons have made this subject particularly topical.

  11. Heavy flavour decay muon production at forward rapidity in proton-proton collisions at $\\sqrt{s}$ = 7 TeV

    CERN Document Server

    Abelev, Betty; Adamova, Dagmar; Adare, Andrew Marshall; Aggarwal, Madan; Aglieri Rinella, Gianluca; Agocs, Andras Gabor; Agostinelli, Andrea; Aguilar Salazar, Saul; Ahammed, Zubayer; Ahmad, Arshad; Ahmad, Nazeer; Ahn, Sang Un; Akindinov, Alexander; Aleksandrov, Dmitry; Alessandro, Bruno; Alfaro Molina, Jose Ruben; Alici, Andrea; Alkin, Anton; Almaraz Avina, Erick Jonathan; Alme, Johan; Alt, Torsten; Altini, Valerio; Altinpinar, Sedat; Altsybeev, Igor; Andrei, Cristian; Andronic, Anton; Anguelov, Venelin; Anielski, Jonas; Anticic, Tome; Antinori, Federico; Antonioli, Pietro; Aphecetche, Laurent Bernard; Appelshauser, Harald; Arbor, Nicolas; Arcelli, Silvia; Arend, Andreas; Armesto, Nestor; Arnaldi, Roberta; Aronsson, Tomas Robert; Arsene, Ionut Cristian; Arslandok, Mesut; Asryan, Andzhey; Augustinus, Andre; Averbeck, Ralf Peter; Awes, Terry; Aysto, Juha Heikki; Azmi, Mohd Danish; Bach, Matthias Jakob; Badala, Angela; Baek, Yong Wook; Bailhache, Raphaelle Marie; Bala, Renu; Baldini Ferroli, Rinaldo; Baldisseri, Alberto; Baldit, Alain; Baltasar Dos Santos Pedrosa, Fernando; Ban, Jaroslav; Baral, Rama Chandra; Barbera, Roberto; Barile, Francesco; Barnafoldi, Gergely Gabor; Barnby, Lee Stuart; Barret, Valerie; Bartke, Jerzy Gustaw; Basile, Maurizio; Bastid, Nicole; Bathen, Bastian; Batigne, Guillaume; Batyunya, Boris; Baumann, Christoph Heinrich; Bearden, Ian Gardner; Beck, Hans; Belikov, Iouri; Bellini, Francesca; Bellwied, Rene; Belmont-Moreno, Ernesto; Bencedi, Gyula; Beole, Stefania; Berceanu, Ionela; Bercuci, Alexandru; Berdnikov, Yaroslav; Berenyi, Daniel; Bergmann, Cyrano; Berzano, Dario; Betev, Latchezar; Bhasin, Anju; Bhati, Ashok Kumar; Bianchi, Livio; Bianchi, Nicola; Bianchin, Chiara; Bielcik, Jaroslav; Bielcikova, Jana; Bilandzic, Ante; Bjelogrlic, Sandro; Blanco, F; Blanco, Francesco; Blau, Dmitry; Blume, Christoph; Bock, Nicolas; Bogdanov, Alexey; Boggild, Hans; Bogolyubsky, Mikhail; Boldizsar, Laszlo; Bombara, Marek; Book, Julian; Borel, Herve; Borissov, Alexander; Bose, Suvendu Nath; Bossu, Francesco; Botje, Michiel; Bottger, Stefan; Boyer, Bruno Alexandre; Braun-Munzinger, Peter; Bregant, Marco; Breitner, Timo Gunther; Browning, Tyler Allen; Broz, Michal; Brun, Rene; Bruna, Elena; Bruno, Giuseppe Eugenio; Budnikov, Dmitry; Buesching, Henner; Bufalino, Stefania; Bugaiev, Kyrylo; Busch, Oliver; Buthelezi, Edith Zinhle; Caballero Orduna, Diego; Caffarri, Davide; Cai, Xu; Caines, Helen Louise; Calvo Villar, Ernesto; Camerini, Paolo; Canoa Roman, Veronica; Cara Romeo, Giovanni; Carena, Francesco; Carena, Wisla; Carminati, Federico; Casanova Diaz, Amaya Ofelia; Caselle, Michele; Castillo Castellanos, Javier Ernesto; Casula, Ester Anna Rita; Catanescu, Vasile; Cavicchioli, Costanza; Cepila, Jan; Cerello, Piergiorgio; Chang, Beomsu; Chapeland, Sylvain; Charvet, Jean-Luc Fernand; Chattopadhyay, Sukalyan; Chattopadhyay, Subhasis; Cherney, Michael Gerard; Cheshkov, Cvetan; Cheynis, Brigitte; Chiavassa, Emilio; Chibante Barroso, Vasco Miguel; Chinellato, David; Chochula, Peter; Chojnacki, Marek; Christakoglou, Panagiotis; Christensen, Christian Holm; Christiansen, Peter; Chujo, Tatsuya; Chung, Suh-Urk; Cicalo, Corrado; Cifarelli, Luisa; Cindolo, Federico; Cleymans, Jean Willy Andre; Coccetti, Fabrizio; Coffin, Jean-Pierre Michel; Colamaria, Fabio; Colella, Domenico; Conesa Balbastre, Gustavo; Conesa del Valle, Zaida; Constantin, Paul; Contin, Giacomo; Contreras, Jesus Guillermo; Cormier, Thomas Michael; Corrales Morales, Yasser; Cortes Maldonado, Ismael; Cortese, Pietro; Cosentino, Mauro Rogerio; Costa, Filippo; Cotallo, Manuel Enrique; Crochet, Philippe; Cruz Alaniz, Emilia; Cuautle, Eleazar; Cunqueiro, Leticia; D'Erasmo, Ginevra; Dainese, Andrea; Dalsgaard, Hans Hjersing; Danu, Andrea; Das, Debasish; Das, Indranil; Das, Kushal; Dash, Ajay Kumar; Dash, Sadhana; De, Sudipan; De Azevedo Moregula, Andrea; de Barros, Gabriel; De Caro, Annalisa; de Cataldo, Giacinto; de Cuveland, Jan; De Falco, Alessandro; De Gruttola, Daniele; De Marco, Nora; De Pasquale, Salvatore; de Rooij, Raoul Stefan; Del Castillo Sanchez, Eduardo; Delagrange, Hugues; Deloff, Andrzej; Demanov, Vyacheslav; Denes, Ervin; Deppman, Airton; Di Bari, Domenico; Di Giglio, Carmelo; Di Liberto, Sergio; Di Mauro, Antonio; Di Nezza, Pasquale; Dietel, Thomas; Divia, Roberto; Djuvsland, Oeystein; Dobrin, Alexandru Florin; Dobrowolski, Tadeusz Antoni; Dominguez, Isabel; Donigus, Benjamin; Dordic, Olja; Driga, Olga; Dubey, Anand Kumar; Ducroux, Laurent; Dupieux, Pascal; Dutta Majumdar, AK; Dutta Majumdar, Mihir Ranjan; Elia, Domenico; Emschermann, David Philip; Engel, Heiko; Erdal, Hege Austrheim; Espagnon, Bruno; Estienne, Magali Danielle; Esumi, Shinichi; Evans, David; Eyyubova, Gyulnara; Fabris, Daniela; Faivre, Julien; Falchieri, Davide; Fantoni, Alessandra; Fasel, Markus; Fearick, Roger Worsley; Fedunov, Anatoly; Fehlker, Dominik; Feldkamp, Linus; Felea, Daniel; Fenton-Olsen, Bo; Feofilov, Grigory; Fernandez Tellez, Arturo; Ferretti, Alessandro; Ferretti, Roberta; Figiel, Jan; Figueredo, Marcel; Filchagin, Sergey; Fini, Rosa Anna; Finogeev, Dmitry; Fionda, Fiorella; Fiore, Enrichetta Maria; Floris, Michele; Foertsch, Siegfried Valentin; Foka, Panagiota; Fokin, Sergey; Fragiacomo, Enrico; Fragkiadakis, Michail; Frankenfeld, Ulrich Michael; Fuchs, Ulrich; Furget, Christophe; Fusco Girard, Mario; Gaardhoje, Jens Joergen; Gagliardi, Martino; Gago, Alberto; Gallio, Mauro; Gangadharan, Dhevan Raja; Ganoti, Paraskevi; Garabatos, Jose; Garcia-Solis, Edmundo; Garishvili, Irakli; Gerhard, Jochen; Germain, Marie; Geuna, Claudio; Gheata, Andrei George; Gheata, Mihaela; Ghidini, Bruno; Ghosh, Premomoy; Gianotti, Paola; Girard, Martin Robert; Giubellino, Paolo; Gladysz-Dziadus, Ewa; Glassel, Peter; Gomez, Ramon; Gonzalez Ferreiro, Elena; Gonzalez-Trueba, Laura Helena; Gonzalez-Zamora, Pedro; Gorbunov, Sergey; Goswami, Ankita; Gotovac, Sven; Grabski, Varlen; Graczykowski, Lukasz Kamil; Grajcarek, Robert; Grelli, Alessandro; Grigoras, Alina Gabriela; Grigoras, Costin; Grigoriev, Vladislav; Grigoryan, Ara; Grigoryan, Smbat; Grinyov, Boris; Grion, Nevio; Grosse-Oetringhaus, Jan Fiete; Grossiord, Jean-Yves; Grosso, Raffaele; Guber, Fedor; Guernane, Rachid; Guerra Gutierrez, Cesar; Guerzoni, Barbara; Guilbaud, Maxime Rene Joseph; Gulbrandsen, Kristjan Herlache; Gunji, Taku; Gupta, Anik; Gupta, Ramni; Gutbrod, Hans; Haaland, Oystein Senneset; Hadjidakis, Cynthia Marie; Haiduc, Maria; Hamagaki, Hideki; Hamar, Gergoe; Hanratty, Luke David; Hansen, Alexander; Harmanova, Zuzana; Harris, John William; Hartig, Matthias; Hasegan, Dumitru; Hatzifotiadou, Despoina; Hayrapetyan, Arsen; Heckel, Stefan Thomas; Heide, Markus Ansgar; Helstrup, Haavard; Herghelegiu, Andrei Ionut; Herrera Corral, Gerardo Antonio; Herrmann, Norbert; Hetland, Kristin Fanebust; Hicks, Bernard; Hille, Per Thomas; Hippolyte, Boris; Horaguchi, Takuma; Hori, Yasuto; Hristov, Peter Zahariev; Hrivnacova, Ivana; Huang, Meidana; Huber, Sebastian Bernd; Humanic, Thomas; Hwang, Dae Sung; Ichou, Raphaelle; Ilkaev, Radiy; Ilkiv, Iryna; Inaba, Motoi; Incani, Elisa; Innocenti, Gian Michele; Ippolitov, Mikhail; Irfan, Muhammad; Ivan, Cristian George; Ivanov, Andrey; Ivanov, Marian; Ivanov, Vladimir; Ivanytskyi, Oleksii; Jacholkowski, Adam Wlodzimierz; Jacobs, Peter; Jancurova, Lucia; Jangal, Swensy Gwladys; Janik, Malgorzata Anna; Janik, Rudolf; Jayarathna, Sandun; Jena, Satyajit; Jimenez Bustamante, Raul Tonatiuh; Jirden, Lennart; Jones, Peter Graham; Jung, Hyung Taik; Jung, Won Woong; Jusko, Anton; Kakoyan, Vanik; Kalcher, Sebastian; Kalinak, Peter; Kalisky, Matus; Kalliokoski, Tuomo Esa Aukusti; Kalweit, Alexander Philipp; Kanaki, Kalliopi; Kang, Ju Hwan; Kaplin, Vladimir; Karasu Uysal, Ayben; Karavichev, Oleg; Karavicheva, Tatiana; Karpechev, Evgeny; Kazantsev, Andrey; Kebschull, Udo Wolfgang; Keidel, Ralf; Khan, Mohisin Mohammed; Khan, Palash; Khan, Shuaib Ahmad; Khanzadeev, Alexei; Kharlov, Yury; Kileng, Bjarte; Kim, Beomkyu; Kim, Dong Jo; Kim, Do Won; Kim, Jonghyun; Kim, Jin Sook; Kim, Minwoo; Kim, Se Yong; Kim, Seon Hee; Kim, Taesoo; Kirsch, Stefan; Kisel, Ivan; Kiselev, Sergey; Kisiel, Adam Ryszard; Klay, Jennifer Lynn; Klein, Jochen; Klein-Bosing, Christian; Kliemant, Michael; Kluge, Alexander; Knichel, Michael Linus; Koch, Kathrin; Kohler, Markus; Kolojvari, Anatoly; Kondratiev, Valery; Kondratyeva, Natalia; Konevskih, Artem; Korneev, Andrey; Kottachchi Kankanamge Don, Chamath; Kour, Ravjeet; Kowalski, Marek; Kox, Serge; Koyithatta Meethaleveedu, Greeshma; Kral, Jiri; Kralik, Ivan; Kramer, Frederick; Kraus, Ingrid Christine; Krawutschke, Tobias; Krelina, Michal; Kretz, Matthias; Krivda, Marian; Krizek, Filip; Krus, Miroslav; Kryshen, Evgeny; Krzewicki, Mikolaj; Kucheriaev, Yury; Kuhn, Christian Claude; Kuijer, Paul; Kurashvili, Podist; Kurepin, A; Kurepin, AB; Kuryakin, Alexey; Kushpil, Svetlana; Kushpil, Vasily; Kweon, Min Jung; Kwon, Youngil; La Rocca, Paola; Ladron de Guevara, Pedro; Lakomov, Igor; Langoy, Rune; Lara, Camilo Ernesto; Lardeux, Antoine Xavier; Lazzeroni, Cristina; Le Bornec, Yves; Lea, Ramona; Lechman, Mateusz; Lee, Ki Sang; Lee, Sung Chul; Lefevre, Frederic; Lehnert, Joerg Walter; Leistam, Lars; Lenhardt, Matthieu Laurent; Lenti, Vito; Leon Monzon, Ildefonso; Leon Vargas, Hermes; Leoncino, Marco; Levai, Peter; Li, Xiaomei; Lien, Jorgen; Lietava, Roman; Lindal, Svein; Lindenstruth, Volker; Lippmann, Christian; Lisa, Michael Annan; Liu, Lijiao; Loenne, Per-Ivar; Loggins, Vera; Loginov, Vitaly; Lohn, Stefan Bernhard; Lohner, Daniel; Loizides, Constantinos; Loo, Kai Krister; Lopez, Xavier Bernard; Lopez Torres, Ernesto; Lovhoiden, Gunnar; Lu, Xianguo; Luettig, Philipp; Lunardon, Marcello; Luo, Jiebin; Luparello, Grazia; Luquin, Lionel; Luzzi, Cinzia; Ma, Rongrong; Maevskaya, Alla; Mager, Magnus; Mahapatra, Durga Prasad; Maire, Antonin; Mal'Kevich, Dmitry; Malaev, Mikhail; Maldonado Cervantes, Ivonne Alicia; Malinina, Ludmila; Malzacher, Peter; Mamonov, Alexander; Manceau, Loic Henri Antoine; Manko, Vladislav; Manso, Franck; Manzari, Vito; Mao, Yaxian; Marchisone, Massimiliano; Mares, Jiri; Margagliotti, Giacomo Vito; Margotti, Anselmo; Marin, Ana Maria; Markert, Christina; Martashvili, Irakli; Martinengo, Paolo; Martinez, Mario Ivan; Martinez Davalos, Arnulfo; Martinez Garcia, Gines; Martynov, Yevgen; Mas, Alexis Jean-Michel; Masciocchi, Silvia; Masera, Massimo; Maslov, Nikolai; Masoni, Alberto; Mastromarco, Mario; Mastroserio, Annalisa; Matthews, Zoe Louise; Matyja, Adam Tomasz; Mayani, Daniel; Mayer, Christoph; Mazer, Joel; Mazzoni, Alessandra Maria; Meddi, Franco; Menchaca-Rocha, Arturo Alejandro; Mercado Perez, Jorge; Meres, Michal; Miake, Yasuo; Michalon, Alain; Milano, Leonardo; Milosevic, Jovan; Mischke, Andre; Mishra, Aditya Nath; Miskowiec, Dariusz; Mitu, Ciprian Mihai; Mlynarz, Jocelyn; Mohanty, Ajit Kumar; Mohanty, Bedangadas; Molnar, Levente; Montano Zetina, Luis Manuel; Monteno, Marco; Montes, Esther; Moon, Taebong; Morando, Maurizio; Moreira De Godoy, Denise Aparecida; Moretto, Sandra; Morsch, Andreas; Muccifora, Valeria; Mudnic, Eugen; Muhuri, Sanjib; Muller, Hans; Munhoz, Marcelo; Musa, Luciano; Musso, Alfredo; Nandi, Basanta Kumar; Nania, Rosario; Nappi, Eugenio; Nattrass, Christine; Naumov, Nikolay; Navin, Sparsh; Nayak, Tapan Kumar; Nazarenko, Sergey; Nazarov, Gleb; Nedosekin, Alexander; Nicassio, Maria; Nielsen, Borge Svane; Niida, Takafumi; Nikolaev, Sergey; Nikolic, Vedran; Nikulin, Sergey; Nikulin, Vladimir; Nilsen, Bjorn Steven; Nilsson, Mads Stormo; Noferini, Francesco; Nomokonov, Petr; Nooren, Gerardus; Novitzky, Norbert; Nyanin, Alexandre; Nyatha, Anitha; Nygaard, Casper; Nystrand, Joakim Ingemar; Ochirov, Alexander; Oeschler, Helmut Oskar; Oh, Saehanseul; Oh, Sun Kun; Oleniacz, Janusz; Oppedisano, Chiara; Ortiz Velasquez, Antonio; Ortona, Giacomo; Oskarsson, Anders Nils Erik; Otterlund, Ingvar; Otwinowski, Jacek Tomasz; Oyama, Ken; Pachmayer, Yvonne Chiara; Pachr, Milos; Padilla, Fatima; Pagano, Paola; Paic, Guy; Painke, Florian; Pajares, Carlos; Pal, S; Pal, Susanta Kumar; Palaha, Arvinder Singh; Palmeri, Armando; Papikyan, Vardanush; Pappalardo, Giuseppe; Park, Woo Jin; Passfeld, Annika; Patalakha, Dmitri Ivanovich; Paticchio, Vincenzo; Pavlinov, Alexei; Pawlak, Tomasz Jan; Peitzmann, Thomas; Pereira De Oliveira Filho, Elienos; Peresunko, Dmitri; Perez Lara, Carlos Eugenio; Perez Lezama, Edgar; Perini, Diego; Perrino, Davide; Peryt, Wiktor Stanislaw; Pesci, Alessandro; Peskov, Vladimir; Pestov, Yury; Petracek, Vojtech; Petran, Michal; Petris, Mariana; Petrov, Plamen Rumenov; Petrovici, Mihai; Petta, Catia; Piano, Stefano; Piccotti, Anna; Pikna, Miroslav; Pillot, Philippe; Pinazza, Ombretta; Pinsky, Lawrence; Pitz, Nora; Piuz, Francois; Piyarathna, Danthasinghe; Ploskon, Mateusz Andrzej; Pluta, Jan Marian; Pocheptsov, Timur; Pochybova, Sona; Podesta Lerma, Pedro Luis Manuel; Poghosyan, Martin; Polichtchouk, Boris; Pop, Amalia; Porteboeuf-Houssais, Sarah; Pospisil, Vladimir; Potukuchi, Baba; Prasad, Sidharth Kumar; Preghenella, Roberto; Prino, Francesco; Pruneau, Claude Andre; Pshenichnov, Igor; Puchagin, Sergey; Puddu, Giovanna; Pulvirenti, Alberto; Punin, Valery; Putis, Marian; Putschke, Jorn Henning; Quercigh, Emanuele; Qvigstad, Henrik; Rachevski, Alexandre; Rademakers, Alphonse; Radomski, Sylwester; Raiha, Tomi Samuli; Rak, Jan; Rakotozafindrabe, Andry Malala; Ramello, Luciano; Ramirez Reyes, Abdiel; Raniwala, Rashmi; Raniwala, Sudhir; Rasanen, Sami Sakari; Rascanu, Bogdan Theodor; Rathee, Deepika; Read, Kenneth Francis; Real, Jean-Sebastien; Redlich, Krzysztof; Reichelt, Patrick; Reicher, Martijn; Renfordt, Rainer Arno Ernst; Reolon, Anna Rita; Reshetin, Andrey; Rettig, Felix Vincenz; Revol, Jean-Pierre; Reygers, Klaus Johannes; Riccati, Lodovico; Ricci, Renato Angelo; Richert, Tuva; Richter, Matthias Rudolph; Riedler, Petra; Riegler, Werner; Riggi, Francesco; Rodriguez Cahuantzi, Mario; Roed, Ketil; Rohr, David; Rohrich, Dieter; Romita, Rosa; Ronchetti, Federico; Rosnet, Philippe; Rossegger, Stefan; Rossi, Andrea; Roukoutakis, Filimon; Roy, Christelle Sophie; Roy, Pradip Kumar; Rubio Montero, Antonio Juan; Rui, Rinaldo; Ryabinkin, Evgeny; Rybicki, Andrzej; Sadovsky, Sergey; Safarik, Karel; Sahu, Pradip Kumar; Saini, Jogender; Sakaguchi, Hiroaki; Sakai, Shingo; Sakata, Dosatsu; Salgado, Carlos Albert; Salzwedel, Jai; Sambyal, Sanjeev Singh; Samsonov, Vladimir; Sanchez Castro, Xitzel; Sandor, Ladislav; Sandoval, Andres; Sano, Masato; Sano, Satoshi; Santo, Rainer; Santoro, Romualdo; Sarkamo, Juho Jaako; Scapparone, Eugenio; Scarlassara, Fernando; Scharenberg, Rolf Paul; Schiaua, Claudiu Cornel; Schicker, Rainer Martin; Schmidt, Christian Joachim; Schmidt, Hans Rudolf; Schreiner, Steffen; Schuchmann, Simone; Schukraft, Jurgen; Schutz, Yves Roland; Schwarz, Kilian Eberhard; Schweda, Kai Oliver; Scioli, Gilda; Scomparin, Enrico; Scott, Patrick Aaron; Scott, Rebecca; Segato, Gianfranco; Selioujenkov, Ilya; Senyukov, Serhiy; Seo, Jeewon; Serci, Sergio; Serradilla, Eulogio; Sevcenco, Adrian; Sgura, Irene; Shabetai, Alexandre; Shabratova, Galina; Shahoyan, Ruben; Sharma, Natasha; Sharma, Satish; Shigaki, Kenta; Shimomura, Maya; Shtejer, Katherin; Sibiriak, Yury; Siciliano, Melinda; Sicking, Eva; Siddhanta, Sabyasachi; Siemiarczuk, Teodor; Silvermyr, David Olle Rickard; Simonetti, Giuseppe; Singaraju, Rama Narayana; Singh, Ranbir; Singha, Subhash; Sinha, Bikash; Sinha, Tinku; Sitar, Branislav; Sitta, Mario; Skaali, Bernhard; Skjerdal, Kyrre; Smakal, Radek; Smirnov, Nikolai; Snellings, Raimond; Sogaard, Carsten; Soltz, Ron Ariel; Son, Hyungsuk; Song, Jihye; Song, Myunggeun; Soos, Csaba; Soramel, Francesca; Sputowska, Iwona; Spyropoulou-Stassinaki, Martha; Srivastava, Brijesh Kumar; Stachel, Johanna; Stan, Ionel; Stefanek, Grzegorz; Stefanini, Giorgio; Steinbeck, Timm Morten; Steinpreis, Matthew; Stenlund, Evert Anders; Steyn, Gideon Francois; Stocco, Diego; Stolpovskiy, Mikhail; Strabykin, Kirill; Strmen, Peter; Suaide, Alexandre Alarcon do Passo; Subieta Vasquez, Martin Alfonso; Sugitate, Toru; Suire, Christophe Pierre; Sukhorukov, Mikhail; Sultanov, Rishat; Sumbera, Michal; Susa, Tatjana; Szanto de Toledo, Alejandro; Szarka, Imrich; Szczepankiewicz, Adam; Szostak, Artur Krzysztof; Tagridis, Christos; Takahashi, Jun; Tapia Takaki, Daniel Jesus; Tauro, Arturo; Tejeda Munoz, Guillermo; Telesca, Adriana; Terrevoli, Cristina; Thader, Jochen Mathias; Thomas, Deepa; Thomas, Jim; Tieulent, Raphael Noel; Timmins, Anthony; Tlusty, David; Toia, Alberica; Torii, Hisayuki; Tosello, Flavio; Traczyk, Tomasz; Trzaska, Wladyslaw Henryk; Tsuji, Tomoya; Tumkin, Alexandr; Turrisi, Rosario; Tveter, Trine Spedstad; Ulery, Jason Glyndwr; Ullaland, Kjetil; Ulrich, Jochen; Uras, Antonio; Urban, Jozef; Urciuoli, Guido Marie; Usai, Gianluca; Vajzer, Michal; Vala, Martin; Valencia Palomo, Lizardo; Vallero, Sara; van der Kolk, Naomi; van Leeuwen, Marco; Vande Vyvre, Pierre; Vannucci, Luigi; Vargas, Aurora Diozcora; Varma, Raghava; Vasileiou, Maria; Vasiliev, Andrey; Vechernin, Vladimir; Veldhoen, Misha; Venaruzzo, Massimo; Vercellin, Ermanno; Vergara, Sergio; Vernekohl, Don Constantin; Vernet, Renaud; Verweij, Marta; Vickovic, Linda; Viesti, Giuseppe; Vikhlyantsev, Oleg; Vilakazi, Zabulon; Villalobos Baillie, Orlando; Vinogradov, Alexander; Vinogradov, Leonid; Vinogradov, Yury; Virgili, Tiziano; Viyogi, Yogendra; Vodopianov, Alexander; Voloshin, Kirill; Voloshin, Sergey; Volpe, Giacomo; von Haller, Barthelemy; Vranic, Danilo; Øvrebekk, Gaute; Vrlakova, Janka; Vulpescu, Bogdan; Vyushin, Alexey; Wagner, Boris; Wagner, Vladimir; Wan, Renzhuo; Wang, Dong; Wang, Mengliang; Wang, Yifei; Wang, Yaping; Watanabe, Kengo; Wessels, Johannes; Westerhoff, Uwe; Wiechula, Jens; Wikne, Jon; Wilde, Martin Rudolf; Wilk, Alexander; Wilk, Grzegorz Andrzej; Williams, Crispin; Windelband, Bernd Stefan; Xaplanteris Karampatsos, Leonidas; Yang, Hongyan; Yang, Shiming; Yasnopolsky, Stanislav; Yi, JunGyu; Yin, Zhongbao; Yokoyama, Hiroki; Yoo, In-Kwon; Yoon, Jongik; Yu, Weilin; Yuan, Xianbao; Yushmanov, Igor; Zach, Cenek; Zampolli, Chiara; Zaporozhets, Sergey; Zarochentsev, Andrey; Zavada, Petr; Zaviyalov, Nikolai; Zbroszczyk, Hanna Paulina; Zelnicek, Pierre; Zgura, Sorin Ion; Zhalov, Mikhail; Zhang, Xiaoming; Zhou, Daicui; Zhou, Fengchu; Zhou, You; Zhu, Xiangrong; Zichichi, Antonino; Zimmermann, Alice; Zinovjev, Gennady; Zoccarato, Yannick Denis; Zynovyev, Mykhaylo

    2013-07-16

    The production of muons from heavy flavour decays is measured at forward rapidity in proton--proton collisions at $\\sqrt{s}$ = 7 TeV collected with the ALICE experiment at the LHC. The analysis is carried out on a data sample corresponding to an integrated luminosity $L_{int}$ = 16.5 nb$^{-1}$. The transverse momentum and rapidity differential production cross sections of muons from heavy flavour decays are measured in the rapidity range 2.5 < y < 4, over the transverse momentum range 2 < $p_{t}$ < 12 GeV/c. The results are compared to predictions based on perturbative QCD calculations.

  12. The Higgs Mass in the MSSM at two-loop order beyond minimal flavour violation

    CERN Document Server

    Goodsell, Mark D; Staub, Florian

    2016-01-01

    Soft supersymmetry-breaking terms provide a wealth of new potential sources of flavour violation, which lead to very tight constraints from precision experiments. This has posed a challenge to construct flavour models to both explain the structure of the Standard Model Yukawa couplings and how their consequent predictions for patterns in the soft supersymmetry-breaking terms do not violate these constraints. While such models have been studied in great detail, the impact of flavour violating soft terms on the Higgs mass at the two-loop level has been assumed to be small or negligible. In this letter, we show that large flavour violation in the up-squark sector can give a positive or negative shift to the SM-like Higgs of several GeV, without being in conflict with any other observation. We investigate in which regions of the parameter space these effects can be expected.

  13. SUSY in processes with flavour violation

    International Nuclear Information System (INIS)

    Matak, P.

    2009-01-01

    I this work we present our first results of the calculation of the branching ratio for rare B 0 s meson di-muon decay. High energy physicists studied flavour changing processes in past decades very intensively. The reason is large sensitivity of such a processes on the contributions of the beyond Standard Model theories, where the amplitudes of flavour changing processes could be enhanced up to several orders by the new particle content. Most of their contributions come from extended Higgs sector. As an example of such a theory and we could say the most favourite one, is the Minimal Supersymmetric Standard Model (MSSM). We choose the B 0 s → μ + μ - decay because of its experimental accessibility at LHC. Observation of this process will probably be one of the first signals of new particle physics. We started in our work with short introduction to the idea of supersymmetry, including its motivation in particle physics. Then, in the second chapter, we present the proper calculation of the decay amplitude and branching ration. In all calculations we used MS-renormalization scheme. (author)

  14. Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins.

    Science.gov (United States)

    Wang, Kun; Arntfield, Susan D

    2016-11-15

    Molecular interactions between heterologous classes of flavour compounds with salt-extracted pea protein isolates (PPIs) were determined using various bond disrupting agents followed by GC/MS analysis. Flavour bound by proteins decreased in the order: dibutyl disulfide>octanal>hexyl acetate>2-octanone=benzaldehyde. Benzaldehyde, 2-octanone and hexyl acetate interacted non-covalently with PPIs, whereas octanal bound PPIs via covalent and non-covalent forces. Dibutyl disulfide reacted with PPIs covalently, as its retention was not diminished by urea and guanidine hydrochloride. Using propylene glycol, H-bonding and ionic interactions were implicated for hexyl acetate, benzaldehyde, and 2-octanone. A protein-destabilising salt (Cl3CCOONa) reduced bindings for 2-octanone, hexyl acetate, and benzaldehyde; however, retention for octanal and dibutyl disulfide increased. Conversely, a protein-stabilising salt (Na2SO4) enhanced retention for benzaldehyde, 2-octanone, hexyl acetate and octanal. Formation of a volatile flavour by-product, 1-butanethiol, from dibutyl disulfide when PPIs were treated with dithiothreitol indicated occurrence of sulfhydryl-disulfide interchange reactions. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. Is space-time symmetry a suitable generalization of parity-time symmetry?

    International Nuclear Information System (INIS)

    Amore, Paolo; Fernández, Francisco M.; Garcia, Javier

    2014-01-01

    We discuss space-time symmetric Hamiltonian operators of the form H=H 0 +igH ′ , where H 0 is Hermitian and g real. H 0 is invariant under the unitary operations of a point group G while H ′ is invariant under transformation by elements of a subgroup G ′ of G. If G exhibits irreducible representations of dimension greater than unity, then it is possible that H has complex eigenvalues for sufficiently small nonzero values of g. In the particular case that H is parity-time symmetric then it appears to exhibit real eigenvalues for all 0symmetry and perturbation theory enable one to predict whether H may exhibit real or complex eigenvalues for g>0. We illustrate the main theoretical results and conclusions of this paper by means of two- and three-dimensional Hamiltonians exhibiting a variety of different point-group symmetries. - Highlights: • Space-time symmetry is a generalization of PT symmetry. • The eigenvalues of a space-time Hamiltonian are either real or appear as pairs of complex conjugate numbers. • In some cases all the eigenvalues are real for some values of a potential-strength parameter g. • At some value of g space-time symmetry is broken and complex eigenvalues appear. • Some multidimensional oscillators exhibit broken space-time symmetry for all values of g

  16. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 18, Revision 2 (FGE.18Rev2): Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 32 flavouring substances in the Flavouring Group Evaluation 18, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the sub......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 32 flavouring substances in the Flavouring Group Evaluation 18, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None...... of the substances were considered to have genotoxic potential. The substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity......, the specifications for the materials of commerce have also been considered and for six substances information is lacking....

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

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of one flavouring substance from subgroup 1.1.1(b) of FGE.19 in the Flavouring Group Evaluation 226. The Flavour Industry has provi...

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

    OpenAIRE

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

    2008-01-01

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

  19. Extended minimal flavour violating MSSM and implications for B physics

    International Nuclear Information System (INIS)

    Ali, A.; Lunghi, E.

    2001-05-01

    Current world average of the CP asymmetry a ψK , obtained from the rate differences in the decays B 0 →(JψK s ), (J/ψK L ) and their charge conjugates, is barely compatible with the standard model (SM) predictions resulting from the unitarity of the CKM matrix. Indirect estimate of this CP asymmetry in the so-called minimal flavour violating (MFV) supersymmetric extensions of the standard model, in which the CKM matrix remains the only flavour changing structure, is similar to the one in the SM. If the present experimental trend yielding δa ψK ≡a ψK exp -a ψK SM ψK at the cost of introducing an additional flavour changing structure beyond the CKM matrix. We analyze the compatibility of this model with present data and suggest specific tests in forthcoming experiments in B-meson decays. In addition to the CP-asymmetries in B-meson decays, such as a ψK and a ππ , we emphasize measurements of the radiative transition b→dγ as sensitive probes of the postulated flavour changing structure. This is quantified in terms of the ratio R(ργ/K*γ)=2B(B 0 →ρ 0 γ)/B(B 0 →K* 0 γ), the isospin violating ratio Δ ±0 =B(B ± →ρ ± γ)-/2B(B 0 →ρ 0 γ)-1, and the CP-asymmetry in the decay rates for B + →ρ + γ and its charge conjugate. (orig.)

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

    DEFF Research Database (Denmark)

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

    The European Food Safety Authority (EFSA) asked the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs....... However, this does not preclude evaluation of the flavouring substances in the present group using the Procedure (SCF, 1999a). It is considered that on the basis of the default MSDI approach these nine flavouring substances would not give rise to safety concerns at the estimated levels of intake arising...

  1. Translational Symmetry and Microscopic Constraints on Symmetry-Enriched Topological Phases: A View from the Surface

    Directory of Open Access Journals (Sweden)

    Meng Cheng

    2016-12-01

    Full Text Available The Lieb-Schultz-Mattis theorem and its higher-dimensional generalizations by Oshikawa and Hastings require that translationally invariant 2D spin systems with a half-integer spin per unit cell must either have a continuum of low energy excitations, spontaneously break some symmetries, or exhibit topological order with anyonic excitations. We establish a connection between these constraints and a remarkably similar set of constraints at the surface of a 3D interacting topological insulator. This, combined with recent work on symmetry-enriched topological phases with on-site unitary symmetries, enables us to develop a framework for understanding the structure of symmetry-enriched topological phases with both translational and on-site unitary symmetries, including the effective theory of symmetry defects. This framework places stringent constraints on the possible types of symmetry fractionalization that can occur in 2D systems whose unit cell contains fractional spin, fractional charge, or a projective representation of the symmetry group. As a concrete application, we determine when a topological phase must possess a “spinon” excitation, even in cases when spin rotational invariance is broken down to a discrete subgroup by the crystal structure. We also describe the phenomena of “anyonic spin-orbit coupling,” which may arise from the interplay of translational and on-site symmetries. These include the possibility of on-site symmetry defect branch lines carrying topological charge per unit length and lattice dislocations inducing degeneracies protected by on-site symmetry.

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

    DEFF Research Database (Denmark)

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

    The Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) was asked to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular......, the Panel was requested to evaluate 12 flavouring substances in the Flavouring Group Evaluation 11, Revision 2 (FGE.11Rev2), using the Procedure as referred to in the Commission Regulation (EC) No 1565/2000. These 12 flavouring substances belong to chemical group 10, Annex I of the Commission Regulation (EC...... is a tertiary alcohol) [FL-no: 07.097, 07.165 and 07.184] all belonging to chemical groups 8 and 10. One of the 12 candidate substances possesses four chiral centres [FL-no: 06.134] two possesses two chiral centres [FL-no: 02.133 and 07.168] and four substances possesses one chiral centre [FL-no: 07.097, 07...

  3. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring substituted phenolic substances from chemical groups 21 and 25

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 28 flavouring substances in the Flavouring Group Evaluation 22, Revision 1, using the Procedure in Commission Regulation (EC) No 1565/2000. The substance 3...... through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded that these 27 candidate substances do not give rise to safety...... concerns at their levels of dietary intake, estimated on the basis of the MSDI approach. Adequate specifications for the materials of commerce are available for all 27 flavouring substances evaluated through the Procedure....

  4. Aspects of Flavour and Supersymmetry in F-theory GUTs

    CERN Document Server

    Conlon, Joseph P; 10.1007

    2009-01-01

    We study the constraints of supersymmetry on flavour in recently proposed models of F-theory GUTs. We relate the topologically twisted theory to the canonical presentation of eight-dimensional super Yang-Mills and provide a dictionary between the two. We describe the constraints on Yukawa couplings implied by holomorphy of the superpotential in the effective 4-dimensional supergravity theory, including the scaling with \\alpha_{GUT}. Taking D-terms into account we solve explicitly to second order for wavefunctions and Yukawas due to metric and flux perturbations and find a rank-one Yukawa matrix with no subleading corrections.

  5. Flavour violation in gauge-mediated supersymmetry breaking models: Experimental constraints and phenomenology at the LHC

    International Nuclear Information System (INIS)

    Fuks, Benjamin; Herrmann, Bjoern; Klasen, Michael

    2009-01-01

    We present an extensive analysis of gauge-mediated supersymmetry breaking models with minimal and non-minimal flavour violation. We first demonstrate that low-energy, precision electroweak, and cosmological constraints exclude large 'collider-friendly' regions of the minimal parameter space. We then discuss various possibilities how flavour violation, although naturally suppressed, may still occur in gauge-mediation models. The introduction of non-minimal flavour violation at the electroweak scale is shown to relax the stringent experimental constraints, so that benchmark points, that are also cosmologically viable, can be defined and their phenomenology, i.e. squark and gaugino production cross sections with flavour violation, at the LHC can be studied

  6. Enhancing and accelarating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes

    NARCIS (Netherlands)

    Sluis, van der C.; Tramper, J.; Wijffels, R.H.

    2001-01-01

    In soy-sauce processes salt-tolerant yeasts are very important for the flavour formation. This flavour formation is, however, slow and poorly understood. In the last decades, a concerted research effort has increased the understanding and resulted in the derivation of mutants with an enhanced

  7. In vitro and in vivo volatile flavour analysis of red kidney beans by proton transfer reaction-mass spectrometry

    NARCIS (Netherlands)

    Ruth, van S.M.; Dings, L.; Buhr, K.; Posthumus, M.A.

    2004-01-01

    The volatile flavour released from red kidney beans was evaluated in vitro (in a model mouth system) and in vivo (in-nose). The dynamic release of the volatile flavour compounds was analysed by proton transfer reaction¿mass spectrometry. The flavour compounds were identified by gas

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

    Index Scriptorium Estoniae

    Malbe, Marge, 1968-

    2011-01-01

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

  9. DESY: Theory with flavour

    International Nuclear Information System (INIS)

    Rueckl, R.

    1989-01-01

    Last year, the annual Theory Workshop at the German DESY Laboratory in Hamburg had 'Flavour Physics' as its main theme. The sighting by the UA1 experiment at CERN's proton-antiproton collider and by the ARGUS team at DESY of 'oscillations' in the electrically neutral B mesons carrying the beauty quantum number, and the measurement at CERN of a new parameter in the delicate violation of combined particle-antiparticle and left-right symraetry (CP) in the decays of neutral kaons have made this subject particularly topical

  10. Azimuthal anisotropy of heavy-flavour decay electrons in p-Pb collisions at $\\sqrt{s_{NN}}$ = 5.02 TeV

    CERN Document Server

    Acharya, Shreyasi; The ALICE collaboration; Adamova, Dagmar; Adolfsson, Jonatan; Aggarwal, Madan Mohan; Aglieri Rinella, Gianluca; Agnello, Michelangelo; Agrawal, Neelima; Ahammed, Zubayer; Ahn, Sang Un; Aiola, Salvatore; Akindinov, Alexander; Al-turany, Mohammad; Alam, Sk Noor; Silva De Albuquerque, Danilo; Aleksandrov, Dmitry; Alessandro, Bruno; Alfaro Molina, Jose Ruben; Ali, Yasir; Alici, Andrea; Alkin, Anton; Alme, Johan; Alt, Torsten; Altenkamper, Lucas; Altsybeev, Igor; Anaam, Mustafa Naji; Andrei, Cristian; Andreou, Dimitra; Andrews, Harry Arthur; Andronic, Anton; Angeletti, Massimo; Anguelov, Venelin; Anson, Christopher Daniel; Anticic, Tome; Antinori, Federico; Antonioli, Pietro; Anwar, Rafay; Apadula, Nicole; Aphecetche, Laurent Bernard; Appelshaeuser, Harald; Arcelli, Silvia; Arnaldi, Roberta; Arnold, Oliver Werner; Arsene, Ionut Cristian; Arslandok, Mesut; Augustinus, Andre; Averbeck, Ralf Peter; Azmi, Mohd Danish; Badala, Angela; Baek, Yong Wook; Bagnasco, Stefano; Bailhache, Raphaelle Marie; Bala, Renu; Baldisseri, Alberto; Ball, Markus; Baral, Rama Chandra; Barbano, Anastasia Maria; Barbera, Roberto; Barile, Francesco; Barioglio, Luca; Barnafoldi, Gergely Gabor; Barnby, Lee Stuart; Ramillien Barret, Valerie; Bartalini, Paolo; Barth, Klaus; Bartsch, Esther; Bastid, Nicole; Basu, Sumit; Batigne, Guillaume; Batyunya, Boris; Batzing, Paul Christoph; Bazo Alba, Jose Luis; Bearden, Ian Gardner; Beck, Hans; Bedda, Cristina; Behera, Nirbhay Kumar; Belikov, Iouri; Bellini, Francesca; Bello Martinez, Hector; Bellwied, Rene; Espinoza Beltran, Lucina Gabriela; Belyaev, Vladimir; Bencedi, Gyula; Beole, Stefania; Bercuci, Alexandru; Berdnikov, Yaroslav; Berenyi, Daniel; Bertens, Redmer Alexander; Berzano, Dario; Betev, Latchezar; Bhaduri, Partha Pratim; Bhasin, Anju; Bhat, Inayat Rasool; Bhatt, Himani; Bhattacharjee, Buddhadeb; Bhom, Jihyun; Bianchi, Antonio; Bianchi, Livio; Bianchi, Nicola; Bielcik, Jaroslav; Bielcikova, Jana; Bilandzic, Ante; Biro, Gabor; Biswas, Rathijit; Biswas, Saikat; Blair, Justin Thomas; Blau, Dmitry; Blume, Christoph; Boca, Gianluigi; Bock, Friederike; Bogdanov, Alexey; Boldizsar, Laszlo; Bombara, Marek; Bonomi, Germano; Bonora, Matthias; Borel, Herve; Borissov, Alexander; Borri, Marcello; Botta, Elena; Bourjau, Christian; Bratrud, Lars; Braun-munzinger, Peter; Bregant, Marco; Broker, Theo Alexander; Broz, Michal; Brucken, Erik Jens; Bruna, Elena; Bruno, Giuseppe Eugenio; Budnikov, Dmitry; Buesching, Henner; Bufalino, Stefania; Buhler, Paul; Buncic, Predrag; Busch, Oliver; Buthelezi, Edith Zinhle; Bashir Butt, Jamila; Buxton, Jesse Thomas; Cabala, Jan; Caffarri, Davide; Caines, Helen Louise; Caliva, Alberto; Calvo Villar, Ernesto; Soto Camacho, Rabi; Camerini, Paolo; Capon, Aaron Allan; Carena, Francesco; Carena, Wisla; Carnesecchi, Francesca; Castillo Castellanos, Javier Ernesto; Castro, Andrew John; Casula, Ester Anna Rita; Ceballos Sanchez, Cesar; Chandra, Sinjini; Chang, Beomsu; Chang, Wan; Chapeland, Sylvain; Chartier, Marielle; Chattopadhyay, Subhasis; Chattopadhyay, Sukalyan; Chauvin, Alex; Cheshkov, Cvetan Valeriev; Cheynis, Brigitte; Chibante Barroso, Vasco Miguel; Dobrigkeit Chinellato, David; Cho, Soyeon; Chochula, Peter; Chowdhury, Tasnuva; Christakoglou, Panagiotis; Christensen, Christian Holm; Christiansen, Peter; Chujo, Tatsuya; Chung, Suh-urk; Cicalo, Corrado; Cifarelli, Luisa; Cindolo, Federico; Cleymans, Jean Willy Andre; Colamaria, Fabio Filippo; Colella, Domenico; Collu, Alberto; Colocci, Manuel; Concas, Matteo; Conesa Balbastre, Gustavo; Conesa Del Valle, Zaida; Contreras Nuno, Jesus Guillermo; Cormier, Thomas Michael; Corrales Morales, Yasser; Cortese, Pietro; Cosentino, Mauro Rogerio; Costa, Filippo; Costanza, Susanna; Crkovska, Jana; Crochet, Philippe; Cuautle Flores, Eleazar; Cunqueiro Mendez, Leticia; Dahms, Torsten; Dainese, Andrea; Dani, Sanskruti; Danisch, Meike Charlotte; Danu, Andrea; Das, Debasish; Das, Indranil; Das, Supriya; Dash, Ajay Kumar; Dash, Sadhana; De, Sudipan; De Caro, Annalisa; De Cataldo, Giacinto; De Conti, Camila; De Cuveland, Jan; De Falco, Alessandro; De Gruttola, Daniele; De Marco, Nora; De Pasquale, Salvatore; Derradi De Souza, Rafael; Franz Degenhardt, Hermann; Deisting, Alexander; Deloff, Andrzej; Delsanto, Silvia; Deplano, Caterina; Dhankher, Preeti; Di Bari, Domenico; Di Mauro, Antonio; Di Ruzza, Benedetto; Arteche Diaz, Raul; Dietel, Thomas; Dillenseger, Pascal; Ding, Yanchun; Divia, Roberto; Djuvsland, Oeystein; Dobrin, Alexandru Florin; Domenicis Gimenez, Diogenes; Donigus, Benjamin; Dordic, Olja; Van Doremalen, Lennart Vincent; Dubey, Anand Kumar; Dubla, Andrea; Ducroux, Laurent; Dudi, Sandeep; Duggal, Ashpreet Kaur; Dukhishyam, Mallick; Dupieux, Pascal; Ehlers Iii, Raymond James; Elia, Domenico; Endress, Eric; Engel, Heiko; Epple, Eliane; Erazmus, Barbara Ewa; Erhardt, Filip; Ersdal, Magnus Rentsch; Espagnon, Bruno; Eulisse, Giulio; Eum, Jongsik; Evans, David; Evdokimov, Sergey; Fabbietti, Laura; Faggin, Mattia; Faivre, Julien; Fantoni, Alessandra; Fasel, Markus; Feldkamp, Linus; Feliciello, Alessandro; Feofilov, Grigorii; Fernandez Tellez, Arturo; Ferretti, Alessandro; Festanti, Andrea; Feuillard, Victor Jose Gaston; Figiel, Jan; Araujo Silva Figueredo, Marcel; Filchagin, Sergey; Finogeev, Dmitry; Fionda, Fiorella; Fiorenza, Gabriele; Flor, Fernando; Floris, Michele; Foertsch, Siegfried Valentin; Foka, Panagiota; Fokin, Sergey; Fragiacomo, Enrico; Francescon, Andrea; Francisco, Audrey; Frankenfeld, Ulrich Michael; Fronze, Gabriele Gaetano; Fuchs, Ulrich; Furget, Christophe; Furs, Artur; Fusco Girard, Mario; Gaardhoeje, Jens Joergen; Gagliardi, Martino; Gago Medina, Alberto Martin; Gajdosova, Katarina; Gallio, Mauro; Duarte Galvan, Carlos; Ganoti, Paraskevi; Garabatos Cuadrado, Jose; Garcia-solis, Edmundo Javier; Garg, Kunal; Gargiulo, Corrado; Gasik, Piotr Jan; Gauger, Erin Frances; De Leone Gay, Maria Beatriz; Germain, Marie; Ghosh, Jhuma; Ghosh, Premomoy; Ghosh, Sanjay Kumar; Gianotti, Paola; Giubellino, Paolo; Giubilato, Piero; Glassel, Peter; Gomez Coral, Diego Mauricio; Gomez Ramirez, Andres; Gonzalez, Victor; Gonzalez Zamora, Pedro; Gorbunov, Sergey; Gorlich, Lidia Maria; Gotovac, Sven; Grabski, Varlen; Graczykowski, Lukasz Kamil; Graham, Katie Leanne; Greiner, Leo Clifford; Grelli, Alessandro; Grigoras, Costin; Grigoryev, Vladislav; Grigoryan, Ara; Grigoryan, Smbat; Gronefeld, Julius Maximilian; Grosa, Fabrizio; Grosse-oetringhaus, Jan Fiete; Grosso, Raffaele; Guernane, Rachid; Guerzoni, Barbara; Guittiere, Manuel; Gulbrandsen, Kristjan Herlache; Gunji, Taku; Gupta, Anik; Gupta, Ramni; Bautista Guzman, Irais; Haake, Rudiger; Habib, Michael Karim; Hadjidakis, Cynthia Marie; Hamagaki, Hideki; Hamar, Gergoe; Hamid, Mohammed; Hamon, Julien Charles; Hannigan, Ryan; Haque, Md Rihan; Harlenderova, Alena; Harris, John William; Harton, Austin Vincent; Hassan, Hadi; Hatzifotiadou, Despina; Hayashi, Shinichi; Heckel, Stefan Thomas; Hellbar, Ernst; Helstrup, Haavard; Herghelegiu, Andrei Ionut; Gonzalez Hernandez, Emma; Herrera Corral, Gerardo Antonio; Herrmann, Florian; Hetland, Kristin Fanebust; Hilden, Timo Eero; Hillemanns, Hartmut; Hills, Christopher; Hippolyte, Boris; Hohlweger, Bernhard; Horak, David; Hornung, Sebastian; Hosokawa, Ritsuya; Hota, Jyotishree; Hristov, Peter Zahariev; Huang, Chun-lu; Hughes, Charles; Huhn, Patrick; Humanic, Thomas; Hushnud, Hushnud; Hussain, Nur; Hussain, Tahir; Hutter, Dirk; Hwang, Dae Sung; Iddon, James Philip; Iga Buitron, Sergio Arturo; Ilkaev, Radiy; Inaba, Motoi; Ippolitov, Mikhail; Islam, Md Samsul; Ivanov, Marian; Ivanov, Vladimir; Izucheev, Vladimir; Jacak, Barbara; Jacazio, Nicolo; Jacobs, Peter Martin; Jadhav, Manoj Bhanudas; Jadlovska, Slavka; Jadlovsky, Jan; Jaelani, Syaefudin; Jahnke, Cristiane; Jakubowska, Monika Joanna; Janik, Malgorzata Anna; Jena, Chitrasen; Jercic, Marko; Jevons, Oliver; Jimenez Bustamante, Raul Tonatiuh; Jin, Muqing; Jones, Peter Graham; Jusko, Anton; Kalinak, Peter; Kalweit, Alexander Philipp; Kang, Ju Hwan; Kaplin, Vladimir; Kar, Somnath; Karasu Uysal, Ayben; Karavichev, Oleg; Karavicheva, Tatiana; Karczmarczyk, Przemyslaw; Karpechev, Evgeny; Kebschull, Udo Wolfgang; Keidel, Ralf; Keijdener, Darius Laurens; Keil, Markus; Ketzer, Bernhard Franz; Khabanova, Zhanna; Khan, Ahsan Mehmood; Khan, Shaista; Khan, Shuaib Ahmad; Khanzadeev, Alexei; Kharlov, Yury; Khatun, Anisa; Khuntia, Arvind; Kielbowicz, Miroslaw Marek; Kileng, Bjarte; Kim, Byungchul; Kim, Daehyeok; Kim, Dong Jo; Kim, Eun Joo; Kim, Hyeonjoong; Kim, Jinsook; Kim, Jiyoung; Kim, Minjung; Kim, Se Yong; Kim, Taejun; Kim, Taesoo; Kirsch, Stefan; Kisel, Ivan; Kiselev, Sergey; Kisiel, Adam Ryszard; Klay, Jennifer Lynn; Klein, Carsten; Klein, Jochen; Klein-boesing, Christian; Klewin, Sebastian; Kluge, Alexander; Knichel, Michael Linus; Knospe, Anders Garritt; Kobdaj, Chinorat; Varga-kofarago, Monika; Kohler, Markus Konrad; Kollegger, Thorsten; Kondratyeva, Natalia; Kondratyuk, Evgeny; Konevskikh, Artem; Konopka, Piotr Jan; Konyushikhin, Maxim; Kovalenko, Oleksandr; Kovalenko, Vladimir; Kowalski, Marek; Kralik, Ivan; Kravcakova, Adela; Kreis, Lukas; Krivda, Marian; Krizek, Filip; Kruger, Mario; Kryshen, Evgeny; Krzewicki, Mikolaj; Kubera, Andrew Michael; Kucera, Vit; Kuhn, Christian Claude; Kuijer, Paulus Gerardus; Kumar, Jitendra; Kumar, Lokesh; Kumar, Shyam; Kundu, Sourav; Kurashvili, Podist; Kurepin, Alexander; Kurepin, Alexey; Kuryakin, Alexey; Kushpil, Svetlana; Kvapil, Jakub; Kweon, Min Jung; Kwon, Youngil; La Pointe, Sarah Louise; La Rocca, Paola; Lai, Yue Shi; Lakomov, Igor; Langoy, Rune; Lapidus, Kirill; Lardeux, Antoine Xavier; Larionov, Pavel; Laudi, Elisa; Lavicka, Roman; Lea, Ramona; Leardini, Lucia; Lee, Seongjoo; Lehas, Fatiha; Lehner, Sebastian; Lehrbach, Johannes; Lemmon, Roy Crawford; Leon Monzon, Ildefonso; Levai, Peter; Li, Xiaomei; Li, Xing Long; Lien, Jorgen Andre; Lietava, Roman; Lim, Bong-hwi; Lindal, Svein; Lindenstruth, Volker; Lindsay, Scott William; Lippmann, Christian; Lisa, Michael Annan; Litichevskyi, Vladyslav; Liu, Alwina; Ljunggren, Hans Martin; Llope, William; Lodato, Davide Francesco; Loginov, Vitaly; Loizides, Constantinos; Loncar, Petra; Lopez, Xavier Bernard; Lopez Torres, Ernesto; Lowe, Andrew John; Luettig, Philipp Johannes; Luhder, Jens Robert; Lunardon, Marcello; Luparello, Grazia; Lupi, Matteo; Maevskaya, Alla; Mager, Magnus; Mahmood, Sohail Musa; Maire, Antonin; Majka, Richard Daniel; Malaev, Mikhail; Malik, Qasim Waheed; Malinina, Liudmila; Mal'kevich, Dmitry; Malzacher, Peter; Mamonov, Alexander; Manko, Vladislav; Manso, Franck; Manzari, Vito; Mao, Yaxian; Marchisone, Massimiliano; Mares, Jiri; Margagliotti, Giacomo Vito; Margotti, Anselmo; Margutti, Jacopo; Marin, Ana Maria; Markert, Christina; Marquard, Marco; Martin, Nicole Alice; Martinengo, Paolo; Martinez, Jacobb Lee; Martinez Hernandez, Mario Ivan; Martinez-garcia, Gines; Martinez Pedreira, Miguel; Masciocchi, Silvia; Masera, Massimo; Masoni, Alberto; Massacrier, Laure Marie; Masson, Erwann; Mastroserio, Annalisa; Mathis, Andreas Michael; Toledo Matuoka, Paula Fernanda; Matyja, Adam Tomasz; Mayer, Christoph; Mazzilli, Marianna; Mazzoni, Alessandra Maria; Meddi, Franco; Melikyan, Yuri; Menchaca-rocha, Arturo Alejandro; Meninno, Elisa; Mercado-perez, Jorge; Meres, Michal; Soncco Meza, Carlos; Mhlanga, Sibaliso; Miake, Yasuo; Micheletti, Luca; Mieskolainen, Matti Mikael; Mihaylov, Dimitar Lubomirov; Mikhaylov, Konstantin; Mischke, Andre; Mishra, Aditya Nath; Miskowiec, Dariusz Czeslaw; Mitra, Jubin; Mitu, Ciprian Mihai; Mohammadi, Naghmeh; Mohanty, Auro Prasad; Mohanty, Bedangadas; Khan, Mohammed Mohisin; Moreira De Godoy, Denise Aparecida; Perez Moreno, Luis Alberto; Moretto, Sandra; Morreale, Astrid; Morsch, Andreas; Mrnjavac, Teo; Muccifora, Valeria; Mudnic, Eugen; Muhlheim, Daniel Michael; Muhuri, Sanjib; Mukherjee, Maitreyee; Mulligan, James Declan; Gameiro Munhoz, Marcelo; Munning, Konstantin; Arratia Munoz, Miguel Ignacio; Munzer, Robert Helmut; Murakami, Hikari; Murray, Sean; Musa, Luciano; Musinsky, Jan; Myers, Corey James; Myrcha, Julian Wojciech; Naik, Bharati; Nair, Rahul; Nandi, Basanta Kumar; Nania, Rosario; Nappi, Eugenio; Narayan, Amrendra; Naru, Muhammad Umair; Nassirpour, Adrian Fereydon; Ferreira Natal Da Luz, Pedro Hugo; Nattrass, Christine; Rosado Navarro, Sebastian; Nayak, Kishora; Nayak, Ranjit; Nayak, Tapan Kumar; Nazarenko, Sergey; Negrao De Oliveira, Renato Aparecido; Nellen, Lukas; Nesbo, Simon Voigt; Neskovic, Gvozden; Ng, Fabian; Nicassio, Maria; Niedziela, Jeremi; Nielsen, Borge Svane; Nikolaev, Sergey; Nikulin, Sergey; Nikulin, Vladimir; Noferini, Francesco; Nomokonov, Petr; Nooren, Gerardus; Cabanillas Noris, Juan Carlos; Norman, Jaime; Nyanin, Alexander; Nystrand, Joakim Ingemar; Oh, Hoonjung; Ohlson, Alice Elisabeth; Oleniacz, Janusz; Oliveira Da Silva, Antonio Carlos; Oliver, Michael Henry; Onderwaater, Jacobus; Oppedisano, Chiara; Orava, Risto; Oravec, Matej; Ortiz Velasquez, Antonio; Oskarsson, Anders Nils Erik; Otwinowski, Jacek Tomasz; Oyama, Ken; Pachmayer, Yvonne Chiara; Pacik, Vojtech; Pagano, Davide; Paic, Guy; Palni, Prabhakar; Pan, Jinjin; Pandey, Ashutosh Kumar; Panebianco, Stefano; Papikyan, Vardanush; Pareek, Pooja; Park, Jonghan; Parkkila, Jasper Elias; Parmar, Sonia; Passfeld, Annika; Pathak, Surya Prakash; Patra, Rajendra Nath; Paul, Biswarup; Pei, Hua; Peitzmann, Thomas; Peng, Xinye; Pereira, Luis Gustavo; Pereira Da Costa, Hugo Denis Antonio; Peresunko, Dmitry Yurevich; Perez Lezama, Edgar; Peskov, Vladimir; Pestov, Yury; Petracek, Vojtech; Petrovici, Mihai; Petta, Catia; Peretti Pezzi, Rafael; Piano, Stefano; Pikna, Miroslav; Pillot, Philippe; Ozelin De Lima Pimentel, Lais; Pinazza, Ombretta; Pinsky, Lawrence; Pisano, Silvia; Piyarathna, Danthasinghe; Ploskon, Mateusz Andrzej; Planinic, Mirko; Pliquett, Fabian; Pluta, Jan Marian; Pochybova, Sona; Podesta Lerma, Pedro Luis Manuel; Poghosyan, Martin; Polishchuk, Boris; Poljak, Nikola; Poonsawat, Wanchaloem; Pop, Amalia; Poppenborg, Hendrik; Porteboeuf, Sarah Julie; Pozdniakov, Valeriy; Prasad, Sidharth Kumar; Preghenella, Roberto; Prino, Francesco; Pruneau, Claude Andre; Pshenichnov, Igor; Puccio, Maximiliano; Punin, Valery; Putschke, Jorn Henning; Raha, Sibaji; Rajput, Sonia; Rak, Jan; Rakotozafindrabe, Andry Malala; Ramello, Luciano; Rami, Fouad; Raniwala, Rashmi; Raniwala, Sudhir; Rasanen, Sami Sakari; Rascanu, Bogdan Theodor; Ratza, Viktor; Ravasenga, Ivan; Read, Kenneth Francis; Redlich, Krzysztof; Rehman, Attiq Ur; Reichelt, Patrick Simon; Reidt, Felix; Ren, Xiaowen; Renfordt, Rainer Arno Ernst; Reshetin, Andrey; Revol, Jean-pierre; Reygers, Klaus Johannes; Riabov, Viktor; Richert, Tuva Ora Herenui; Richter, Matthias Rudolph; Riedler, Petra; Riegler, Werner; Riggi, Francesco; Ristea, Catalin-lucian; Rode, Sudhir Pandurang; Rodriguez Cahuantzi, Mario; Roeed, Ketil; Rogalev, Roman; Rogochaya, Elena; Rohr, David Michael; Roehrich, Dieter; Rokita, Przemyslaw Stefan; Ronchetti, Federico; Dominguez Rosas, Edgar; Roslon, Krystian; Rosnet, Philippe; Rossi, Andrea; Rotondi, Alberto; Roukoutakis, Filimon; Roy, Christelle Sophie; Roy, Pradip Kumar; Vazquez Rueda, Omar; Rui, Rinaldo; Rumyantsev, Boris; Rustamov, Anar; Ryabinkin, Evgeny; Ryabov, Yury; Rybicki, Andrzej; Saarinen, Sampo; Sadhu, Samrangy; Sadovskiy, Sergey; Safarik, Karel; Saha, Sumit Kumar; Sahoo, Baidyanath; Sahoo, Pragati; Sahoo, Raghunath; Sahoo, Sarita; Sahu, Pradip Kumar; Saini, Jogender; Sakai, Shingo; Saleh, Mohammad Ahmad; Sambyal, Sanjeev Singh; Samsonov, Vladimir; Sandoval, Andres; Sarkar, Amal; Sarkar, Debojit; Sarkar, Nachiketa; Sarma, Pranjal; Sas, Mike Henry Petrus; Scapparone, Eugenio; Scarlassara, Fernando; Schaefer, Brennan; Scheid, Horst Sebastian; Schiaua, Claudiu Cornel; Schicker, Rainer Martin; Schmidt, Christian Joachim; Schmidt, Hans Rudolf; Schmidt, Marten Ole; Schmidt, Martin; Schmidt, Nicolas Vincent; Schukraft, Jurgen; Schutz, Yves Roland; Schwarz, Kilian Eberhard; Schweda, Kai Oliver; Scioli, Gilda; Scomparin, Enrico; Sefcik, Michal; Seger, Janet Elizabeth; Sekiguchi, Yuko; Sekihata, Daiki; Selyuzhenkov, Ilya; Senyukov, Serhiy; Serradilla Rodriguez, Eulogio; Sett, Priyanka; Sevcenco, Adrian; Shabanov, Arseniy; Shabetai, Alexandre; Shahoyan, Ruben; Shaikh, Wadut; Shangaraev, Artem; Sharma, Anjali; Sharma, Ankita; Sharma, Meenakshi; Sharma, Natasha; Sheikh, Ashik Ikbal; Shigaki, Kenta; Shimomura, Maya; Shirinkin, Sergey; Shou, Qiye; Shtejer Diaz, Katherin; Sibiryak, Yury; Siddhanta, Sabyasachi; Sielewicz, Krzysztof Marek; Siemiarczuk, Teodor; Silvermyr, David Olle Rickard; Simatovic, Goran; Simonetti, Giuseppe; Singaraju, Rama Narayana; Singh, Ranbir; Singh, Randhir; Singhal, Vikas; Sarkar - Sinha, Tinku; Sitar, Branislav; Sitta, Mario; Skaali, Bernhard; Slupecki, Maciej; Smirnov, Nikolai; Snellings, Raimond; Snellman, Tomas Wilhelm; Song, Jihye; Soramel, Francesca; Sorensen, Soren Pontoppidan; Sozzi, Federica; Sputowska, Iwona Anna; Stachel, Johanna; Stan, Ionel; Stankus, Paul; Stenlund, Evert Anders; Stocco, Diego; Storetvedt, Maksim Melnik; Strmen, Peter; Alarcon Do Passo Suaide, Alexandre; Sugitate, Toru; Suire, Christophe Pierre; Suleymanov, Mais Kazim Oglu; Suljic, Miljenko; Sultanov, Rishat; Sumbera, Michal; Sumowidagdo, Suharyo; Suzuki, Ken; Swain, Sagarika; Szabo, Alexander; Szarka, Imrich; Tabassam, Uzma; Takahashi, Jun; Tambave, Ganesh Jagannath; Tanaka, Naoto; Tarhini, Mohamad; Tariq, Mohammad; Tarzila, Madalina-gabriela; Tauro, Arturo; Tejeda Munoz, Guillermo; Telesca, Adriana; Terrevoli, Cristina; Teyssier, Boris; Thakur, Dhananjaya; Thakur, Sanchari; Thomas, Deepa; Thoresen, Freja; Tieulent, Raphael Noel; Tikhonov, Anatoly; Timmins, Anthony Robert; Toia, Alberica; Topilskaya, Nataliya; Toppi, Marco; Rojas Torres, Solangel; Tripathy, Sushanta; Trogolo, Stefano; Trombetta, Giuseppe; Tropp, Lukas; Trubnikov, Victor; Trzaska, Wladyslaw Henryk; Trzcinski, Tomasz Piotr; Trzeciak, Barbara Antonina; Tsuji, Tomoya; Tumkin, Alexandr; Turrisi, Rosario; Tveter, Trine Spedstad; Ullaland, Kjetil; Umaka, Ejiro Naomi; Uras, Antonio; Usai, Gianluca; Utrobicic, Antonija; Vala, Martin; Van Hoorne, Jacobus Willem; Van Leeuwen, Marco; Vande Vyvre, Pierre; Varga, Dezso; Diozcora Vargas Trevino, Aurora; Vargyas, Marton; Varma, Raghava; Vasileiou, Maria; Vasiliev, Andrey; Vauthier, Astrid; Vazquez Doce, Oton; Vechernin, Vladimir; Veen, Annelies Marianne; Vercellin, Ermanno; Vergara Limon, Sergio; Vermunt, Luuk; Vernet, Renaud; Vertesi, Robert; Vickovic, Linda; Viinikainen, Jussi Samuli; Vilakazi, Zabulon; Villalobos Baillie, Orlando; Villatoro Tello, Abraham; Vinogradov, Alexander; Virgili, Tiziano; Vislavicius, Vytautas; Vodopyanov, Alexander; Volkl, Martin Andreas; Voloshin, Kirill; Voloshin, Sergey; Volpe, Giacomo; Von Haller, Barthelemy; Vorobyev, Ivan; Voscek, Dominik; Vranic, Danilo; Vrlakova, Janka; Wagner, Boris; Wang, Hongkai; Wang, Mengliang; Watanabe, Yosuke; Weber, Michael; Weber, Steffen Georg; Wegrzynek, Adam; Weiser, Dennis Franz; Wenzel, Sandro Christian; Wessels, Johannes Peter; Westerhoff, Uwe; Whitehead, Andile Mothegi; Wiechula, Jens; Wikne, Jon; Wilk, Grzegorz Andrzej; Wilkinson, Jeremy John; Willems, Guido Alexander; Williams, Crispin; Willsher, Emily; Windelband, Bernd Stefan; Witt, William Edward; Xu, Ran; Yalcin, Serpil; Yamakawa, Kosei; Yano, Satoshi; Yin, Zhongbao; Yokoyama, Hiroki; Yoo, In-kwon; Yoon, Jin Hee; Yurchenko, Volodymyr; Zaccolo, Valentina; Zaman, Ali; Zampolli, Chiara; Correa Zanoli, Henrique Jose; Zardoshti, Nima; Zarochentsev, Andrey; Zavada, Petr; Zavyalov, Nikolay; Zbroszczyk, Hanna Paulina; Zhalov, Mikhail; Zhang, Xiaoming; Zhang, Yonghong; Zhang, Zuman; Zhao, Chengxin; Zherebchevskii, Vladimir; Zhigareva, Natalia; Zhou, Daicui; Zhou, You; Zhou, Zhuo; Zhu, Hongsheng; Zhu, Jianhui; Zhu, Ya; Zichichi, Antonino; Zimmermann, Markus Bernhard; Zinovjev, Gennady; Zmeskal, Johann; Zou, Shuguang

    2018-01-01

    Angular correlations between heavy-flavour decay electrons and charged particles at mid-rapidity (|$\\eta$| < 0.8) are measured in p-Pb collisions at $\\sqrt{s_{NN}}$ = 5.02 TeV. The analysis is carried out for the 0-20% (high) and 60-100% (low) multiplicity ranges. The jet contribution in the correlation distribution from high-multiplicity events is removed by subtracting the distribution from low-multiplicity events. An azimuthal modulation remains after removing the jet contribution, similar to previous observations in two-particle angular correlation measurements for light-flavour hadrons. A Fourier decomposition of the modulation results in a positive second-order coefficient ($v_{2}$) for heavy-flavour decay electrons in the transverse momentum interval 1.5 < $p_{T}$ < 4 GeV/$c$ in high-multiplicity events, with a significance larger than 5$\\sigma$. The results are compared with those of charged particles at mid-rapidity and of inclusive muons at forward rapidity. The $v_{2}$ measurement of open...

  11. Multiquark colour-hyperfine spectra in the bag model: a survey using the P-matrix formalism

    International Nuclear Information System (INIS)

    Bickerstaff, R.P.

    1982-12-01

    The masses of S-wave q 2 (anti q) 2 , q 4 (anti q) and q 6 multiquark states have been calculated in the M.I.T. bag model after taking proper account of flavour symmetry violations in the single-gluon-exchange magnetic contribution. Mixing induced by the flavour dependence of the colour-magnetic interaction strengths raises some degeneracies and inverts a few levels but does not otherwise greatly affect the masses. However, the mixing does in a few cases result in very substantial changes in the eigenfunctions. These effects are surveyed and the masses and dissociation couplings for the most important states are examined using the P-matrix formalism

  12. Residual symmetries in the presence of an EM background

    International Nuclear Information System (INIS)

    Carrion, H.L.; Rojas, M.; Toppan, F.

    2002-08-01

    The symmetry algebra of a QFT in the presence of an external EM background (named 'residual symmetry') is investigated within a Lie-algebraic, model independent scheme. Some results previously encountered in the literature are here extended. In particular we compute the symmetry algebra for a constant EM background in D = 3 and D = 4 dimensions. In D = 3 dimensions the residual symmetry algebra is isomorphic to u(1) +P c (2), with P c (2) the centrally extended 2-dimensional Poincare algebra. In D = 4 dimension the generic residual symmetry algebra is given by a seven-dimensional solvable Lie algebra which is explicitly computed. residual symmetry algebras are also computed for specific non-constant EM backgrounds. (author)

  13. Residual symmetries in the presence of an EM background

    Energy Technology Data Exchange (ETDEWEB)

    Rojas Leyva, Moises Porfirio; Salazar, Hector Leny Carrion; Toppan, Francesco [Centro Brasileiro de Pesquisas Fisicas (CBPF), Rio de Janeiro, RJ (Brazil)]. E-mail: mrojas, hleny, toppan@cbpf.br

    2001-07-01

    The symmetry algebra of a QFT in the presence of an external EM background (named 'residual symmetry') is investigated within a Lie-algebraic, model independent scheme. Some results previously encountered in the literature are here extended. In particular we compute the symmetry algebra for a constant EM background in D = 3 and D = 4 dimensions. In D = 3 dimensions the residual symmetry algebra is isomorphic to u(1) + P{sub c} (2) the centrally extended 2-dimensional Poincare algebra. In D=4 dimensions the generic residual symmetry algebra is given by a 7 dimensional solvable Lie algebra which is explicitly computed. Residual symmetry algebras are also computed for specific non-constant EM backgrounds. (author)

  14. A straightforward method to determine flavouring substances in food by GC-MS

    NARCIS (Netherlands)

    Lopez Sanchez, P.; Sisseren, van M.; Marco, De S.; Jekel, A.A.; Nijs, de W.C.M.; Mol, J.G.J.

    2015-01-01

    A straightforward GC–MS method was developed to determine the occurrence of fourteen flavouring compounds in food. It was successfully validated for four generic types of food (liquids, semi-solids, dry solids and fatty solids) in terms of limit of quantification, linearity, selectivity, matrix

  15. Searches for violation of lepton flavour and baryon number in tau lepton decays at LHCb

    CERN Document Server

    Aaij, R; Adeva, B; Adinolfi, M; Adrover, C; Affolder, A; Ajaltouni, Z; Albrecht, J; Alessio, F; Alexander, M; Ali, S; Alkhazov, G; Alvarez Cartelle, P; Alves Jr, A A; Amato, S; Amerio, S; Amhis, Y; Anderlini, L; Anderson, J; Andreassen, R; Appleby, R B; Aquines Gutierrez, O; Archilli, F; Artamonov, A; Artuso, M; Aslanides, E; Auriemma, G; Bachmann, S; Back, J J; Baesso, C; Balagura, V; Baldini, W; Barlow, R J; Barschel, C; Barsuk, S; Barter, W; Bauer, Th; Bay, A; Beddow, J; Bedeschi, F; Bediaga, I; Belogurov, S; Belous, K; Belyaev, I; Ben-Haim, E; Bencivenni, G; Benson, S; Benton, J; Berezhnoy, A; Bernet, R; Bettler, M -O; van Beuzekom, M; Bien, A; Bifani, S; Bird, T; Bizzeti, A; Bjørnstad, P M; Blake, T; Blanc, F; Blouw, J; Blusk, S; Bocci, V; Bondar, A; Bondar, N; Bonivento, W; Borghi, S; Borgia, A; Bowcock, T J V; Bowen, E; Bozzi, C; Brambach, T; van den Brand, J; Bressieux, J; Brett, D; Britsch, M; Britton, T; Brook, N H; Brown, H; Burducea, I; Bursche, A; Busetto, G; Buytaert, J; Cadeddu, S; Callot, O; Calvi, M; Calvo Gomez, M; Camboni, A; Campana, P; Campora Perez, D; Carbone, A; Carboni, G; Cardinale, R; Cardini, A; Carranza-Mejia, H; Carson, L; Carvalho Akiba, K; Casse, G; Castillo Garcia, L; Cattaneo, M; Cauet, Ch; Charles, M; Charpentier, Ph; Chen, P; Chiapolini, N; Chrzaszcz, M; Ciba, K; Cid Vidal, X; Ciezarek, G; Clarke, P E L; Clemencic, M; Cliff, H V; Closier, J; Coca, C; Coco, V; Cogan, J; Cogneras, E; Collins, P; Comerma-Montells, A; Contu, A; Cook, A; Coombes, M; Coquereau, S; Corti, G; Couturier, B; Cowan, G A; Craik, D C; Cunliffe, S; Currie, R; D'Ambrosio, C; David, P; David, P N Y; Davis, A; De Bonis, I; De Bruyn, K; De Capua, S; De Cian, M; De Miranda, J M; De Paula, L; De Silva, W; De Simone, P; Decamp, D; Deckenhoff, M; Del Buono, L; Déléage, N; Derkach, D; Deschamps, O; Dettori, F; Di Canto, A; Di Ruscio, F; Dijkstra, H; Dogaru, M; Donleavy, S; Dordei, F; Dosil Suárez, A; Dossett, D; Dovbnya, A; Dupertuis, F; Dzhelyadin, R; Dziurda, A; Dzyuba, A; Easo, S; Egede, U; Egorychev, V; Eidelman, S; van Eijk, D; Eisenhardt, S; Eitschberger, U; Ekelhof, R; Eklund, L; El Rifai, I; Elsasser, Ch; Elsby, D; Falabella, A; Färber, C; Fardell, G; Farinelli, C; Farry, S; Fave, V; Ferguson, D; Fernandez Albor, V; Ferreira Rodrigues, F; Ferro-Luzzi, M; Filippov, S; Fiore, M; Fitzpatrick, C; Fontana, M; Fontanelli, F; Forty, R; Francisco, O; Frank, M; Frei, C; Frosini, M; Furcas, S; Furfaro, E; Gallas Torreira, A; Galli, D; Gandelman, M; Gandini, P; Gao, Y; Garofoli, J; Garosi, P; Garra Tico, J; Garrido, L; Gaspar, C; Gauld, R; Gersabeck, E; Gersabeck, M; Gershon, T; Ghez, Ph; Gibson, V; Gligorov, V V; Göbel, C; Golubkov, D; Golutvin, A; Gomes, A; Gordon, H; Grabalosa Gándara, M; Graciani Diaz, R; Granado Cardoso, L A; Graugés, E; Graziani, G; Grecu, A; Greening, E; Gregson, S; Griffith, P; Grünberg, O; Gui, B; Gushchin, E; Guz, Yu; Gys, T; Hadjivasiliou, C; Haefeli, G; Haen, C; Haines, S C; Hall, S; Hampson, T; Hansmann-Menzemer, S; Harnew, N; Harnew, S T; Harrison, J; Hartmann, T; He, J; Heijne, V; Hennessy, K; Henrard, P; Hernando Morata, J A; van Herwijnen, E; Hicks, E; Hill, D; Hoballah, M; Hombach, C; Hopchev, P; Hulsbergen, W; Hunt, P; Huse, T; Hussain, N; Hutchcroft, D; Hynds, D; Iakovenko, V; Idzik, M; Ilten, P; Jacobsson, R; Jaeger, A; Jans, E; Jaton, P; Jing, F; John, M; Johnson, D; Jones, C R; Joram, C; Jost, B; Kaballo, M; Kandybei, S; Karacson, M; Karbach, T M; Kenyon, I R; Kerzel, U; Ketel, T; Keune, A; Khanji, B; Kochebina, O; Komarov, I; Koopman, R F; Koppenburg, P; Korolev, M; Kozlinskiy, A; Kravchuk, L; Kreplin, K; Kreps, M; Krocker, G; Krokovny, P; Kruse, F; Kucharczyk, M; Kudryavtsev, V; Kvaratskheliya, T; La Thi, V N; Lacarrere, D; Lafferty, G; Lai, A; Lambert, D; Lambert, R W; Lanciotti, E; Lanfranchi, G; Langenbruch, C; Latham, T; Lazzeroni, C; Le Gac, R; van Leerdam, J; Lees, J -P; Lefèvre, R; Leflat, A; Lefrançois, J; Leo, S; Leroy, O; Lesiak, T; Leverington, B; Li, Y; Li Gioi, L; Liles, M; Lindner, R; Linn, C; Liu, B; Liu, G; Lohn, S; Longstaff, I; Lopes, J H; Lopez Asamar, E; Lopez-March, N; Lu, H; Lucchesi, D; Luisier, J; Luo, H; Machefert, F; Machikhiliyan, I V; Maciuc, F; Maev, O; Malde, S; Manca, G; Mancinelli, G; Marconi, U; Märki, R; Marks, J; Martellotti, G; Martens, A; Martin, L; Martín Sánchez, A; Martinelli, M; Martinez Santos, D; Martins Tostes, D; Massafferri, A; Matev, R; Mathe, Z; Matteuzzi, C; Maurice, E; Mazurov, A; McCarthy, J; McNab, A; McNulty, R; Meadows, B; Meier, F; Meissner, M; Merk, M; Milanes, D A; Minard, M -N; Molina Rodriguez, J; Monteil, S; Moran, D; Morawski, P; Morello, M J; Mountain, R; Mous, I; Muheim, F; Müller, K; Muresan, R; Muryn, B; Muster, B; Naik, P; Nakada, T; Nandakumar, R; Nasteva, I; Needham, M; Neufeld, N; Nguyen, A D; Nguyen, T D; Nguyen-Mau, C; Nicol, M; Niess, V; Niet, R; Nikitin, N; Nikodem, T; Nomerotski, A; Novoselov, A; Oblakowska-Mucha, A; Obraztsov, V; Oggero, S; Ogilvy, S; Okhrimenko, O; Oldeman, R; Orlandea, M; Otalora Goicochea, J M; Owen, P; Oyanguren, A; Pal, B K; Palano, A; Palutan, M; Panman, J; Papanestis, A; Pappagallo, M; Parkes, C; Parkinson, C J; Passaleva, G; Patel, G D; Patel, M; Patrick, G N; Patrignani, C; Pavel-Nicorescu, C; Pazos Alvarez, A; Pellegrino, A; Penso, G; Pepe Altarelli, M; Perazzini, S; Perego, D L; Perez Trigo, E; Pérez-Calero Yzquierdo, A; Perret, P; Perrin-Terrin, M; Pessina, G; Petridis, K; Petrolini, A; Phan, A; Picatoste Olloqui, E; Pietrzyk, B; Pilař, T; Pinci, D; Playfer, S; Plo Casasus, M; Polci, F; Polok, G; Poluektov, A; Polycarpo, E; Popov, A; Popov, D; Popovici, B; Potterat, C; Powell, A; Prisciandaro, J; Pugatch, V; Puig Navarro, A; Punzi, G; Qian, W; Rademacker, J H; Rakotomiaramanana, B; Rangel, M S; Raniuk, I; Rauschmayr, N; Raven, G; Redford, S; Reid, M M; dos Reis, A C; Ricciardi, S; Richards, A; Rinnert, K; Rives Molina, V; Roa Romero, D A; Robbe, P; Rodrigues, E; Rodriguez Perez, P; Roiser, S; Romanovsky, V; Romero Vidal, A; Rouvinet, J; Ruf, T; Ruffini, F; Ruiz, H; Ruiz Valls, P; Sabatino, G; Saborido Silva, J J; Sagidova, N; Sail, P; Saitta, B; Salustino Guimaraes, V; Salzmann, C; Sanmartin Sedes, B; Sannino, M; Santacesaria, R; Santamarina Rios, C; Santovetti, E; Sapunov, M; Sarti, A; Satriano, C; Satta, A; Savrie, M; Savrina, D; Schaack, P; Schiller, M; Schindler, H; Schlupp, M; Schmelling, M; Schmidt, B; Schneider, O; Schopper, A; Schune, M -H; Schwemmer, R; Sciascia, B; Sciubba, A; Seco, M; Semennikov, A; Senderowska, K; Sepp, I; Serra, N; Serrano, J; Seyfert, P; Shapkin, M; Shapoval, I; Shatalov, P; Shcheglov, Y; Shears, T; Shekhtman, L; Shevchenko, O; Shevchenko, V; Shires, A; Silva Coutinho, R; Skwarnicki, T; Smith, N A; Smith, E; Smith, M; Sokoloff, M D; Soler, F J P; Soomro, F; Souza, D; Souza De Paula, B; Spaan, B; Sparkes, A; Spradlin, P; Stagni, F; Stahl, S; Steinkamp, O; Stoica, S; Stone, S; Storaci, B; Straticiuc, M; Straumann, U; Subbiah, V K; Sun, L; Swientek, S; Syropoulos, V; Szczekowski, M; Szczypka, P; Szumlak, T; T'Jampens, S; Teklishyn, M; Teodorescu, E; Teubert, F; Thomas, C; Thomas, E; van Tilburg, J; Tisserand, V; Tobin, M; Tolk, S; Tonelli, D; Topp-Joergensen, S; Torr, N; Tournefier, E; Tourneur, S; Tran, M T; Tresch, M; Tsaregorodtsev, A; Tsopelas, P; Tuning, N; Ubeda Garcia, M; Ukleja, A; Urner, D; Uwer, U; Vagnoni, V; Valenti, G; Vazquez Gomez, R; Vazquez Regueiro, P; Vecchi, S; Velthuis, J J; Veltri, M; Veneziano, G; Vesterinen, M; Viaud, B; Vieira, D; Vilasis-Cardona, X; Vollhardt, A; Volyanskyy, D; Voong, D; Vorobyev, A; Vorobyev, V; Voß, C; Voss, H; Waldi, R; Wallace, R; Wandernoth, S; Wang, J; Ward, D R; Watson, N K; Webber, A D; Websdale, D; Whitehead, M; Wicht, J; Wiechczynski, J; Wiedner, D; Wiggers, L; Wilkinson, G; Williams, M P; Williams, M; Wilson, F F; Wishahi, J; Witek, M; Wotton, S A; Wright, S; Wu, S; Wyllie, K; Xie, Y; Xing, F; Xing, Z; Yang, Z; Young, R; Yuan, X; Yushchenko, O; Zangoli, M; Zavertyaev, M; Zhang, F; Zhang, L; Zhang, W C; Zhang, Y; Zhelezov, A; Zhokhov, A; Zhong, L; Zvyagin, A

    2013-01-01

    Searches for the lepton flavour violating decay $\\tau^-\\to \\mu^-\\mu^+\\mu^-$ and the lepton flavour and baryon number violating decays $\\tau^-\\to \\bar{p}\\mu^+\\mu^-$ and $\\tau^-\\to p\\mu^-\\mu^-$ have been carried out using proton-proton collision data, corresponding to an integrated luminosity of $1.0$ fb$^{-1}$, taken by the LHCb experiment at $\\sqrt{s} = 7$ TeV. No evidence has been found for any signal, and limits have been set at $90\\%$ confidence level on the branching fractions: $\\cal B(\\tau^-\\to \\mu^-\\mu^+\\mu^-) < 8.0 \\times 10^{-8}$, $\\cal B(\\tau^-\\to \\bar{p}\\mu^+\\mu^-) < 3.3 \\times 10^{-7}$ and $\\cal B(\\tau^-\\to p\\mu^-\\mu^-) < 4.4 \\times 10^{-7}$. The results for the $\\tau^-\\to \\bar{p}\\mu^+\\mu^-$ and $\\tau^-\\to p\\mu^-\\mu^-$ decay modes represent the first direct experimental limits on these channels.

  16. Groups and Symmetry

    Indian Academy of Sciences (India)

    Home; Journals; Resonance – Journal of Science Education; Volume 4; Issue 10. Groups and Symmetry: A Guide to Discovering Mathematics. Geetha Venkataraman. Book Review Volume 4 Issue 10 October 1999 pp 91-92. Fulltext. Click here to view fulltext PDF. Permanent link:

  17. Sweetness flavour interactions in soft drinks.

    NARCIS (Netherlands)

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

    1996-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Wan Aida Wan Mustapha

    2013-06-01

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

  19. Quantum phase transition in the U(4) vibron model and the E(3) symmetry

    International Nuclear Information System (INIS)

    Zhang Yu; Hou Zhanfeng; Chen Huan; Wei Haiqing; Liu Yuxin

    2008-01-01

    We study the details of the U(3)-O(4) quantum phase transition in the U(4) vibron model. Both asymptotic analysis in the classical limit and rigorous calculations for finite boson number systems indicate that a second-order phase transition is still there even for the systems with boson number N ranging from tens to hundreds. Two kinds of effective order parameters, including E1 transition ratios B(E1:2 1 →1 1 )/B(E1:1 1 →0 1 ) and B(E1:0 2 →1 1 )/B(E1:1 1 →0 1 ), and the energy ratios E 2 1 /E 0 2 and E 3 1 /E 0 2 are proposed to identify the second-order phase transition in experiments. We also found that the critical point of phase transition can be approximately described by the E(3) symmetry, which persists even for moderate N∼10 protected by the scaling behaviors of quantities at the critical point. In addition, a possible empirical example exhibiting roughly the E(3) symmetry is discussed

  20. Auditory contributions to flavour perception and feeding behaviour.

    Science.gov (United States)

    Spence, Charles

    2012-11-05

    This article reviews the research that has looked at the role of audition in both flavour perception and feeding behaviour in humans. The article starts by looking at early research that focused on the effect of background noise on the sensory-discriminative aspects of taste/flavour perception and on people's hedonic responses to food and beverage items. Next, I move on to look at the role of the sound made by the food (or beverage) itself. Additionally, recent studies that have started to assess the impact of food and beverage packaging sounds, not to mention food preparation sounds, on people's sensory-discriminative and hedonic responses to a variety of food and beverage products are discussed. Finally, the literature on the effect of background music and/or soundscapes on food and beverage perception/consumption are reviewed briefly. Taken together, this body of research, spanning both highly-controlled laboratory experiments and more ecologically-valid field studies, clearly demonstrates that what the consumer hears, be it the sound of the food, the sound of the packaging, the sound of the machine used to prepare that food or beverage (e.g., as in the case of the sound of a coffee machine), and even the sound of the environment in which the consumer happens to be eating and drinking can all exert a profound, if often unacknowledged, role in our feeding behaviours not to mention on our flavour perception. Copyright © 2012 Elsevier Inc. All rights reserved.

  1. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 300, Revision 1 (FGE.300Rev1): One cyclo-aliphatic amide from chemical group 33

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate a flavouring substance,cyclopropanecarboxylic acid (2-isopropyl-5-methyl-cyclohexyl)-amide [FL-no: 16.115] in the Flavouring Group Evaluation 300, Revision 1....... The substance was not considered to have genotoxic potential. The substance was evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity....... The Panel concluded that the substance [FL-no: 16.115] does not give rise to safety concern at its levels of dietary intake estimated on the basis of the Maximised Survey-derived Daily Intake MSDI approach. Besides the safety assessment of this flavouring substance, the specifications for the material...

  2. Residual symmetries in the presence of an EM background

    Energy Technology Data Exchange (ETDEWEB)

    Carrion, H.L.; Rojas, M.; Toppan, F. [Centro Brasileiro de Pesquisas Fisicas (CBPF), Rio de Janeiro, RJ (Brazil)]. E-mail: hleny@cbpf.br; mrojas@cbpf.br; toppan@cbpf.br

    2002-08-01

    The symmetry algebra of a QFT in the presence of an external EM background (named 'residual symmetry') is investigated within a Lie-algebraic, model independent scheme. Some results previously encountered in the literature are here extended. In particular we compute the symmetry algebra for a constant EM background in D = 3 and D = 4 dimensions. In D = 3 dimensions the residual symmetry algebra is isomorphic to u(1) +P{sub c}(2), with P{sub c}(2) the centrally extended 2-dimensional Poincare algebra. In D = 4 dimension the generic residual symmetry algebra is given by a seven-dimensional solvable Lie algebra which is explicitly computed. residual symmetry algebras are also computed for specific non-constant EM backgrounds. (author)

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

    DEFF Research Database (Denmark)

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

    The European Food Safety Authority (EFSA) asked the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs...... in the Member States. In particular, the Panel was requested to evaluate 19 flavouring substances in the Flavouring Group Evaluation 23, Revision 2 (FGE.23Rev2), using the Procedure as referred to in the Commission Regulation (EC) No 1565/2000. These 19 flavouring substances belong to chemical groups 15, 16, 22......-no: 03.022] Industry has informed that it occurs as a mixture of E- & Z-isomers, however, the composition of the mixture has to be specified. Two of the flavouring substances are classified into structural class I, seven are classified into structural class II and 10 are classified into structural class...

  4. Dynamical symmetry breaking of λφ4 theory in the two loop effective potential

    International Nuclear Information System (INIS)

    Yang Jifeng; Ruan Jianhong

    2002-01-01

    The two loop effective potential of massless λφ 4 theory is presented in several regularization and renormalization prescriptions and the dynamical symmetry breaking solution is obtained in the strong-coupling situation in several prescriptions except the Coleman-Weinberg prescription. The beta function in the broken phase becomes negative and the UV fixed point turns out to be a strong-coupling one, and its numeric value varies with the renormalization prescriptions, a detail which is different from the asymptotic-free solution in the one loop case. The symmetry-breaking phase is shown to be an entirely strong-coupling phase. The reason for the relevance of the renormalization prescriptions is shown to be due to the nonperturbative nature of the effective potential. We also reanalyze the two loop effective potential by adopting a differential equation approach based on the understanding that all the quantum field theories are ill-defined formulations of the 'low-energy' effective theories of a complete underlying theory. The relevance of the prescriptions of fixing the local ambiguities to physical properties such as symmetry breaking is further emphasized. We also tentatively propose a rescaling insensitivity argument for fixing the quadratic ambiguities. Some detailed properties of the strongly coupled broken phase and related issues are discussed

  5. EFSA CEF Panel (Panel on Food Contac t Materials, Enzymes, Flavourings and Processing Aids , 2013. Scientific Opinion on Flavouring Group Evaluation 2 07 (FGE.2 07 )

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of one flavouring substance, 2,6-dimethyl-2,5,7-octatriene-1-ol acetate [FL-no: 09.931], from subgroup 1.1.2 of FGE.19, which...... is considered to be representative for four substances, 12-beta-santalen-14-ol [FL-no: 02.216], 12-alpha-santalen-14-ol [FL-no: 02.217], santalyl acetate [FL-no: 09.034] and santalyl phenylacetate [FL-no: 09.712], from subgroup 2.1 of FGE.19. The Flavour Industry has provided genotoxicity studies......-no: 09.034] and santalyl phenylacetate [FL-no: 09.712] from FGE.19 subgroup 2.1 for which 2,6-dimethyl-2,5,7-octatriene-1-ol acetate [FL-no: 09.931] is representative. © European Food Safety Authority, 2013...

  6. Rencontres de Moriond EW 2012: Addressing symmetry breaking and mass hierarchy

    CERN Multimedia

    Pauline Gagnon

    2012-01-01

    Last Friday at the Moriond conference in La Thuile in Italy, Lisa Randall from Harvard University reminded the audience how all fields are related: electroweak symmetry breaking must take into account flavour physics for example. Every good model should address this intrinsic connection.   Despite many expectations, no signs for supersymmetry (SUSY) of any type has been found to date. So Lisa Randall worked with Csaba Csaki and John Terning to explore alternatives and developed a version of supersymmetry built on the Minimal Composite Supersymmetry Standard Model (MCSSM) that Csaki, Shirman, and Terning had developed, incorporating a strongly interacting theory with compositeness that addresses among other things the fact that the top quark is so much heavier than all other quarks. Randall and collaborators showed that this model, when supersymmetry is incorporated, naturally accommodates both a Higgs boson around 125 GeV and a light stop, the supersymmetric partner to the top quark. &a...

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

    DEFF Research Database (Denmark)

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

    For authentification of vanilla flavours, vanilla pods of the type Vanilla planifolia and Vanilla tahitensis from different geographical habitats were extracted and analyzed together with vanilla flavours made by fermentations and chemical synthesis. Isotopic delta values were determined using Gas...... or by fermentation. Furthermore the results showed that there was a significant difference in the isotopic composition of vanillin for the two types of vanilla plants analyzed, where Vanilla tahitensis contained more 13C than Vanilla planifolia. Delta2H values of precipitation at different geographic locations...

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

    OpenAIRE

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

    2013-01-01

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

  9. Refined 3d-3d correspondence

    Energy Technology Data Exchange (ETDEWEB)

    Alday, Luis F.; Genolini, Pietro Benetti; Bullimore, Mathew; Loon, Mark van [Mathematical Institute, University of Oxford, Andrew Wiles Building,Radcliffe Observatory Quarter, Woodstock Road, Oxford, OX2 6GG (United Kingdom)

    2017-04-28

    We explore aspects of the correspondence between Seifert 3-manifolds and 3d N=2 supersymmetric theories with a distinguished abelian flavour symmetry. We give a prescription for computing the squashed three-sphere partition functions of such 3d N=2 theories constructed from boundary conditions and interfaces in a 4d N=2{sup ∗} theory, mirroring the construction of Seifert manifold invariants via Dehn surgery. This is extended to include links in the Seifert manifold by the insertion of supersymmetric Wilson-’t Hooft loops in the 4d N=2{sup ∗} theory. In the presence of a mass parameter for the distinguished flavour symmetry, we recover aspects of refined Chern-Simons theory with complex gauge group, and in particular construct an analytic continuation of the S-matrix of refined Chern-Simons theory.

  10. Working group report: Low energy and flavour physics

    Indian Academy of Sciences (India)

    This is a report of the low energy and flavour physics working group at ... that calculates the non-leptonic decay amplitudes including the long-distance con- tributions. There were three lectures that lasted for over seven hours, and were.

  11. Spontaneous symmetry breaking of (1+1)-dimensional φ4 theory in light-front field theory

    International Nuclear Information System (INIS)

    Bender, C.M.; Pinsky, S.; van de Sande, B.

    1993-01-01

    We study spontaneous symmetry breaking in (1+1)-dimensional φ 4 theory using the light-front formulation of field theory. Since the physical vacuum is always the same as the perturbative vacuum in light-front field theory the fields must develop a vacuum expectation value through the zero-mode components of the field. We solve the nonlinear operator equation for the zero mode in the one-mode approximation. We find that spontaneous symmetry breaking occurs at λ critical =4π(3+ √3 )μ 2 , which is consistent with the value λ critical =54.27μ 2 obtained in the equal-time theory. We calculate the vacuum expectation value as a function of the coupling constant in the broken phase both numerically and analytically using the δ expansion. We find two equivalent broken phases. Finally we show that the energy levels of the system have the expected behavior for the broken phase

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

    DEFF Research Database (Denmark)

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

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

  13. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 9, Revision 5 (FGE.09Rev5): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 21 flavouring substances in the Flavouring Group Evaluation 9, Revision 5, using the Procedure in Commission Regulation (EC) No 1565/2000. The present revi...

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

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 50 flavouring substances in the Flavouring Group Evaluation 6, Revision 3, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the subs......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 50 flavouring substances in the Flavouring Group Evaluation 6, Revision 3, using the Procedure in Commission Regulation (EC) No 1565/2000. None...... of the substances were considered to have genotoxic potential. The substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity...... of these flavouring substances, the specifications for the materials of commerce have also been considered. For one substance [FL-no: 09.938] an identity test is missing and for two substances [FL-no: 05.226 and 09.950] the range of the specific gravity is too wide. Additional, the stereoisomeric mixture has not been...

  15. Flavouring compounds in Indian potato snacks.

    Science.gov (United States)

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

    2015-12-01

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

  16. Charge-symmetry-breaking nucleon form factors

    International Nuclear Information System (INIS)

    Kubis, Bastian

    2011-01-01

    A quantitative understanding of charge-symmetry breaking is an increasingly important ingredient for the extraction of the nucleon’s strange vector form factors. We review the theoretical understanding of the charge-symmetry-breaking form factors, both for single nucleons and for 4 He.

  17. Quantum Space-Time Deformed Symmetries Versus Broken Symmetries

    CERN Document Server

    Amelino-Camelia, G

    2002-01-01

    Several recent studies have concerned the faith of classical symmetries in quantum space-time. In particular, it appears likely that quantum (discretized, noncommutative,...) versions of Minkowski space-time would not enjoy the classical Lorentz symmetries. I compare two interesting cases: the case in which the classical symmetries are "broken", i.e. at the quantum level some classical symmetries are lost, and the case in which the classical symmetries are "deformed", i.e. the quantum space-time has as many symmetries as its classical counterpart but the nature of these symmetries is affected by the space-time quantization procedure. While some general features, such as the emergence of deformed dispersion relations, characterize both the symmetry-breaking case and the symmetry-deformation case, the two scenarios are also characterized by sharp differences, even concerning the nature of the new effects predicted. I illustrate this point within an illustrative calculation concerning the role of space-time symm...

  18. 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

  19. Gauge origin of discrete flavor symmetries in heterotic orbifolds

    Directory of Open Access Journals (Sweden)

    Florian Beye

    2014-09-01

    Full Text Available We show that non-Abelian discrete symmetries in orbifold string models have a gauge origin. This can be understood when looking at the vicinity of a symmetry enhanced point in moduli space. At such an enhanced point, orbifold fixed points are characterized by an enhanced gauge symmetry. This gauge symmetry can be broken to a discrete subgroup by a nontrivial vacuum expectation value of the Kähler modulus T. Using this mechanism it is shown that the Δ(54 non-Abelian discrete symmetry group originates from a SU(3 gauge symmetry, whereas the D4 symmetry group is obtained from a SU(2 gauge symmetry.

  20. A κ-symmetry calculus for superparticles

    International Nuclear Information System (INIS)

    Gauntlett, J.P.

    1991-01-01

    We develop a κ-symmetry calculus for the d=2 and d=3, N=2 massive superparticles, which enables us to construct higher order κ-invariant actions. The method relies on a reformulation of these models as supersymmetric sigma models that are invariant under local worldline superconformal transformations. We show that the κ-symmetry is embedded in the superconformal symmetry so that a calculus for the κ-symmetry is equivalent to a tensor calculus for the latter. We develop such a calculus without the introduction of a wordline supergravity multiplet. (orig.)

  1. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 9, Revision 3 (FGE.09Rev3): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 17 flavouring substances in the Flavouring Group Evaluation 9, Revision 3, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the subs...

  2. Investigations of chiral symmetry breaking and topological aspects of lattice QCD

    International Nuclear Information System (INIS)

    Garcia Ramos, Elena

    2013-01-01

    The spontaneous breaking of chiral symmetry is a fascinating phenomenon of QCD whose mechanism is still not well understood and it has fundamental phenomenological implications. It is, for instance, responsible for the low mass of the pions which are effectively Goldstone bosons of the spontaneously broken symmetry. Since these phenomena belong to the low energy regime of QCD, non-perturbative techniques have to be applied in order to study them. In this work we use the twisted mass lattice QCD regularization to compute the chiral condensate, the order parameter of spontaneous chiral symmetry breaking. To this end we apply the recently introduced method of spectral projectors which allows us to perform calculations in large volumes due to its inherently low computational cost. This approach, moreover, enables a direct calculation of the chiral condensate based on a theoretically clean definition of the observable via density chains. We thus present a continuum limit determination of the chirally extrapolated condensate for N f =2 and N f =2+1+1 flavours of twisted mass fermions at maximal twist. In addition we study the chiral behavior of the topological susceptibility, a measure of the topological fluctuations of the gauge fields. We again apply the spectral projector method for this calculation. We comment on the difficulties which appear in the calculation of this observable due to the large autocorrelations involved. Finally we present the continuum limit result of the topological susceptibility in the pure gluonic theory which allows us to perform a test of the Witten-Veneziano relation. We found that this relation is well satisfied. Our results support the validity of the Witten-Veneziano formula which relates the topological fluctuations of the gauge fields with the unexpectedly large value of the η' mass.

  3. Study of the heavy flavour fractions in z+jets events from $p\\bar{p}$ collisions at energy √s = 1.96 TeV with the CDF II detector at the Tevatron collider

    Energy Technology Data Exchange (ETDEWEB)

    Mastrandrea, Paolo [Univ. of Siena (Italy)

    2008-06-01

    The Standard Model of field and particles is the theory that provides the best description of the known phenomenology of the particle physics up to now. Data collected in the last years, mainly by the experiments at the big particle accelerators (SPS, LEP, TEVATRON, HERA, SLAC), allowed to test the agreement between measurements and theoretical calculations with a precision of 10-3 / 10-4. The Standard Model is a Quantum Field Theory based on the gauge symmetry group SU(3)C x SU(2)L x U(1)Y , with spontaneous symmetry breaking. This gauge group includes the color symmetry group of the strong interaction, SU(3)C, and the symmetry group of the electroweak interactions, SU(2)L x U(1)Y. The formulation of the Standard Model as a gauge theory guarantees its renormalizability, but forbids explicit mass terms for fermions and gauge bosons. The masses of the particles are generated in a gauge-invariant way by the Higgs Mechanism via a spontaneous breaking of the electroweak symmetry. This mechanism also implies the presence of a massive scalar particle in the mass spectrum of the theory, the Higgs boson. This particle is the only one, among the basic elements for the minimal formulation of the Standard Model, to have not been confirmed by the experiments yet. For this reason in the last years the scientific community has been focusing an increasing fraction of its efforts on the search of the Higgs boson. The mass of the Higgs boson is a free parameter of the Standard Model, but the unitarity of the theory requires values not higher than 1 TeV and the LEP experiments excluded values smaller than 115 GeV. To explore this range of masses is under construction at CERN the Large Hadron Collider (LHC), a proton-proton collider with a center of mass energy of 14 TeV and a 1034 cm-2 s-1 peak luminosity. According to the present schedule, this machine will start

  4. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 86, Revision 2 (FGE.86Rev2): Consideration of aliphatic and arylalkyl amines and amides evaluated by JECFA (65th meeting)

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), and to decide whether further......-no: 14.003] and deca-(2E,4E)-dienoic acid isobutyl-amide [FL-no: 16.091]. The substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological thresholds of concern and available data on metabolism and toxicity...... for the materials of commerce have also been considered and for all 30 substances, the information is adequate....

  5. Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model

    DEFF Research Database (Denmark)

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

    2011-01-01

    A simple cheese model mimicking a cheese surface was developed for the detection of cheese flavour formation of yeasts. A total of 56 flavour compounds were detected by dynamic headspace sampling followed by gas chromatography - mass spectrometry analysis. Yarrowia lipolytica CBS2075 primarily...

  6. First results with two light flavours of quarks with maximally twisted mass

    International Nuclear Information System (INIS)

    Jansen, K.; Urbach, C.

    2006-10-01

    We report on first results of an ongoing effort to simulate lattice QCD with two degenerate flavours of quarks by means of the twisted mass formulation tuned to maximal twist. By utilising recent improvements of the HMC algorithm, pseudo-scalar masses well below 300 MeV are simulated on volumes L 3 .T with T=2L and L>2 fm and at values of the lattice spacing a f =2+1+1 flavours are discussed. (orig.)

  7. The formation of fat-derived flavour compounds during the ripening of Gouda-type cheese

    NARCIS (Netherlands)

    Alewijn, M.

    2006-01-01

    Cheese flavour is an important quality attribute, and is mainly formed during cheese ripening. Besides compounds that are formed from protein and carbohydrates, milk fat-derived compounds are essential for cheese flavour. Before, but mainly during ripening, free fatty acids, lactones, ketones,

  8. Charge-symmetry-breaking nucleon form factors

    Energy Technology Data Exchange (ETDEWEB)

    Kubis, Bastian, E-mail: kubis@hiskp.uni-bonn.de [Universitaet Bonn, Helmholtz-Institut fuer Strahlen- und Kernphysik (Theorie) and Bethe Center for Theoretical Physics (Germany)

    2011-11-15

    A quantitative understanding of charge-symmetry breaking is an increasingly important ingredient for the extraction of the nucleon's strange vector form factors. We review the theoretical understanding of the charge-symmetry-breaking form factors, both for single nucleons and for {sup 4}He.

  9. Finite volume for three-flavour Partially Quenched Chiral Perturbation Theory through NNLO in the meson sector

    Science.gov (United States)

    Bijnens, Johan; Rössler, Thomas

    2015-11-01

    We present a calculation of the finite volume corrections to meson masses and decay constants in three flavour Partially Quenched Chiral Perturbation Theory (PQChPT) through two-loop order in the chiral expansion for the flavour-charged (or off-diagonal) pseudoscalar mesons. The analytical results are obtained for three sea quark flavours with one, two or three different masses. We reproduce the known infinite volume results and the finite volume results in the unquenched case. The calculation has been performed using the supersymmetric formulation of PQChPT as well as with a quark flow technique.

  10. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 13, Revision 2 (FGE.13 Rev2) Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 27 flavouring substances in the Flavouring Group Evaluation 13, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. Three...... of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the materials of commerce have been provided for all 24 flavouring substances evaluated through the Procedure....

  11. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids ), 2014. Scientific Opinion on Flavouring Group Evaluation 200 (FGE.200): 74 α , β -unsaturated aldehydes and precursors from subgroup 1.1.1 of FGE.19

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 74 flavouring substances from subgroup 1.1.1 of FGE.19 in the Flavouring Group Evaluation 200 (FGE.200). The Flavour Industry has...... provided additional genotoxicity studies for one representative substance in FGE.200, namely hex-2(trans)-enal [FL-no 05.073], and for other two substances in the same subgroup, namely 2-dodecenal [05.037] and 2-nonenal [05.171]. The Panel has evaluated these data and concluded that the concern still...

  12. Symmetry witnesses

    Science.gov (United States)

    Aniello, Paolo; Chruściński, Dariusz

    2017-07-01

    A symmetry witness is a suitable subset of the space of selfadjoint trace class operators that allows one to determine whether a linear map is a symmetry transformation, in the sense of Wigner. More precisely, such a set is invariant with respect to an injective densely defined linear operator in the Banach space of selfadjoint trace class operators (if and) only if this operator is a symmetry transformation. According to a linear version of Wigner’s theorem, the set of pure states—the rank-one projections—is a symmetry witness. We show that an analogous result holds for the set of projections with a fixed rank (with some mild constraint on this rank, in the finite-dimensional case). It turns out that this result provides a complete classification of the sets of projections with a fixed rank that are symmetry witnesses. These particular symmetry witnesses are projectable; i.e. reasoning in terms of quantum states, the sets of ‘uniform’ density operators of corresponding fixed rank are symmetry witnesses too.

  13. Flavour tagging with baryons and a study of two body $\\Lambda_b$ decays with the LHCb experiment

    CERN Document Server

    Storey, James William

    2008-01-01

    The LHCb experiment will perform precision measurements of CP-violation and search for rare B decays at the Large Hadron Collider (LHC), which is due to begin operation in 2008. The LHCb Ring Imaging Cherenkov (RICH) system provides the particle identification crucial for these studies. The Multi-Anode photomultiplier tube (MaPMT)is a candidate photon detector for the LHCb RICH system. Performance studies of the MaPMT in a charged particle beam at CERN demonstrate that the pulse shape of the BeetleMA readout ASIC does not return to zero after 125ns, which will lead to ghost pixel hits and the possible drift of the pedestal outside the dynamic range of the amplifier. Measurement of key CP asymmetries at LHCb requires that the flavour of the B-meson at creation is known. Flavour tagging using protons is shown to have potentially useful tagging performance, but the implementation is found to be challenging. A correlation between b-quark and Lambda flavour is observed for a Lambda produced in the same fragmentati...

  14. Heavy flavours in ultra-relativistic heavy ions collisions

    International Nuclear Information System (INIS)

    Rosnet, Ph.

    2008-01-01

    The ultra-relativistic collisions of heavy ions are the today's only means to tackle in laboratory conditions the phase diagram in quantum chromodynamics and the strong interaction. The most recent theoretical studies predict a phase transition between the cold nuclear matter (a hadronic gas) and a plasma of quarks and gluons. Heavy flavour can characterize the nuclear matter produced in a heavy ion collision as well as its spatial-temporal evolution. Their study can be made through their decay into muons. The first part of this work presents the issue of ultra-relativistic heavy ion collisions and the role of heavy flavours. In the second part the author reviews the results of experiments performed at RHIC and particularly presents the analysis of the mass spectrum of dimuons in the Phenix experiment. The third part describes the muon trigger system of the Alice experiment at CERN and the expected performances for the study of di-muons

  15. Production of muons from heavy flavour decays at forward rapidity in pp and Pb-Pb collisions at $\\sqrt {s_{NN}}$ = 2.76 TeV

    CERN Document Server

    Abelev, Betty; Adamova, Dagmar; Adare, Andrew Marshall; Aggarwal, Madan; Aglieri Rinella, Gianluca; Agocs, Andras Gabor; Agostinelli, Andrea; Aguilar Salazar, Saul; Ahammed, Zubayer; Ahmad, Arshad; Ahmad, Nazeer; Ahn, Sang Un; Akindinov, Alexander; Aleksandrov, Dmitry; Alessandro, Bruno; Alfaro Molina, Jose Ruben; Alici, Andrea; Alkin, Anton; Almaraz Avina, Erick Jonathan; Alme, Johan; Alt, Torsten; Altini, Valerio; Altinpinar, Sedat; Altsybeev, Igor; Andrei, Cristian; Andronic, Anton; Anguelov, Venelin; Anielski, Jonas; Anticic, Tome; Antinori, Federico; Antonioli, Pietro; Aphecetche, Laurent Bernard; Appelshauser, Harald; Arbor, Nicolas; Arcelli, Silvia; Armesto, Nestor; Arnaldi, Roberta; Aronsson, Tomas Robert; Arsene, Ionut Cristian; Arslandok, Mesut; Augustinus, Andre; Averbeck, Ralf Peter; Awes, Terry; Aysto, Juha Heikki; Azmi, Mohd Danish; Bach, Matthias Jakob; Badala, Angela; Baek, Yong Wook; Bailhache, Raphaelle Marie; Bala, Renu; Baldini Ferroli, Rinaldo; Baldisseri, Alberto; Baldit, Alain; Baltasar Dos Santos Pedrosa, Fernando; Ban, Jaroslav; Baral, Rama Chandra; Barbera, Roberto; Barile, Francesco; Barnafoldi, Gergely Gabor; Barnby, Lee Stuart; Barret, Valerie; Bartke, Jerzy Gustaw; Basile, Maurizio; Bastid, Nicole; Basu, Sumit; Bathen, Bastian; Batigne, Guillaume; Batyunya, Boris; Baumann, Christoph Heinrich; Bearden, Ian Gardner; Beck, Hans; Behera, Nirbhay Kumar; Belikov, Iouri; Bellini, Francesca; Bellwied, Rene; Belmont-Moreno, Ernesto; Bencedi, Gyula; Beole, Stefania; Berceanu, Ionela; Bercuci, Alexandru; Berdnikov, Yaroslav; Berenyi, Daniel; Bergognon, Anais Annick Erica; Berzano, Dario; Betev, Latchezar; Bhasin, Anju; Bhati, Ashok Kumar; Bhom, Jihyun; Bianchi, Livio; Bianchi, Nicola; Bianchin, Chiara; Bielcik, Jaroslav; Bielcikova, Jana; Bilandzic, Ante; Bjelogrlic, Sandro; Blanco, F; Blanco, Francesco; Blau, Dmitry; Blume, Christoph; Bock, Nicolas; Boettger, Stefan; Bogdanov, Alexey; Boggild, Hans; Bogolyubsky, Mikhail; Boldizsar, Laszlo; Bombara, Marek; Book, Julian; Borel, Herve; Borissov, Alexander; Bose, Suvendu Nath; Bossu, Francesco; Botje, Michiel; Boyer, Bruno Alexandre; Braidot, Ermes; Braun-Munzinger, Peter; Bregant, Marco; Breitner, Timo Gunther; Browning, Tyler Allen; Broz, Michal; Brun, Rene; Bruna, Elena; Bruno, Giuseppe Eugenio; Budnikov, Dmitry; Buesching, Henner; Bufalino, Stefania; Bugaiev, Kyrylo; Busch, Oliver; Buthelezi, Edith Zinhle; Caffarri, Davide; Cai, Xu; Caines, Helen Louise; Calvo Villar, Ernesto; Camerini, Paolo; Canoa Roman, Veronica; Cara Romeo, Giovanni; Carena, Francesco; Carena, Wisla; Carminati, Federico; Casanova Diaz, Amaya Ofelia; Castillo Castellanos, Javier Ernesto; Casula, Ester Anna Rita; Catanescu, Vasile; Cavicchioli, Costanza; Ceballos Sanchez, Cesar; Cepila, Jan; Cerello, Piergiorgio; Chang, Beomsu; Chapeland, Sylvain; Charvet, Jean-Luc Fernand; Chattopadhyay, Sukalyan; Chattopadhyay, Subhasis; Chawla, Isha; Cherney, Michael Gerard; Cheshkov, Cvetan; Cheynis, Brigitte; Chiavassa, Emilio; Chibante Barroso, Vasco Miguel; Chinellato, David; Chochula, Peter; Chojnacki, Marek; Choudhury, Subikash; Christakoglou, Panagiotis; Christensen, Christian Holm; Christiansen, Peter; Chujo, Tatsuya; Chung, Suh-Urk; Cicalo, Corrado; Cifarelli, Luisa; Cindolo, Federico; Cleymans, Jean Willy Andre; Coccetti, Fabrizio; Colamaria, Fabio; Colella, Domenico; Conesa Balbastre, Gustavo; Conesa del Valle, Zaida; Constantin, Paul; Contin, Giacomo; Contreras, Jesus Guillermo; Cormier, Thomas Michael; Corrales Morales, Yasser; Cortes Maldonado, Ismael; Cortese, Pietro; Cosentino, Mauro Rogerio; Costa, Filippo; Cotallo, Manuel Enrique; Crochet, Philippe; Cruz Alaniz, Emilia; Cuautle, Eleazar; Cunqueiro, Leticia; D'Erasmo, Ginevra; Dainese, Andrea; Dalsgaard, Hans Hjersing; Danu, Andrea; Das, Debasish; Das, Indranil; Das, Kushal; Dash, Ajay Kumar; Dash, Sadhana; De, Sudipan; de Barros, Gabriel; De Caro, Annalisa; de Cataldo, Giacinto; de Cuveland, Jan; De Falco, Alessandro; De Gruttola, Daniele; De Marco, Nora; De Pasquale, Salvatore; de Rooij, Raoul Stefan; Delagrange, Hugues; Deloff, Andrzej; Demanov, Vyacheslav; Denes, Ervin; Deppman, Airton; Di Bari, Domenico; Di Giglio, Carmelo; Di Liberto, Sergio; Di Mauro, Antonio; Di Nezza, Pasquale; Diaz Corchero, Miguel Angel; Dietel, Thomas; Divia, Roberto; Djuvsland, Oeystein; Dobrin, Alexandru Florin; Dobrowolski, Tadeusz Antoni; Dominguez, Isabel; Donigus, Benjamin; Dordic, Olja; Driga, Olga; Dubey, Anand Kumar; Ducroux, Laurent; Dupieux, Pascal; Dutta Majumdar, AK; Dutta Majumdar, Mihir Ranjan; Elia, Domenico; Emschermann, David Philip; Engel, Heiko; Erdal, Hege Austrheim; Espagnon, Bruno; Estienne, Magali Danielle; Esumi, Shinichi; Evans, David; Eyyubova, Gyulnara; Fabris, Daniela; Faivre, Julien; Falchieri, Davide; Fantoni, Alessandra; Fasel, Markus; Fedunov, Anatoly; Fehlker, Dominik; Feldkamp, Linus; Felea, Daniel; Fenton-Olsen, Bo; Feofilov, Grigory; Fernandez Tellez, Arturo; Ferretti, Alessandro; Ferretti, Roberta; Figiel, Jan; Figueredo, Marcel; Filchagin, Sergey; Finogeev, Dmitry; Fionda, Fiorella; Fiore, Enrichetta Maria; Floris, Michele; Foertsch, Siegfried Valentin; Foka, Panagiota; Fokin, Sergey; Fragiacomo, Enrico; Frankenfeld, Ulrich Michael; Fuchs, Ulrich; Furget, Christophe; Fusco Girard, Mario; Gaardhoje, Jens Joergen; Gagliardi, Martino; Gago, Alberto; Gallio, Mauro; Gangadharan, Dhevan Raja; Ganoti, Paraskevi; Garabatos, Jose; Garcia-Solis, Edmundo; Garishvili, Irakli; Gerhard, Jochen; Germain, Marie; Geuna, Claudio; Gheata, Andrei George; Gheata, Mihaela; Ghidini, Bruno; Ghosh, Premomoy; Gianotti, Paola; Girard, Martin Robert; Giubellino, Paolo; Gladysz-Dziadus, Ewa; Glassel, Peter; Gomez, Ramon; Gonschior, Alexey; Gonzalez Ferreiro, Elena; Gonzalez-Trueba, Laura Helena; Gonzalez-Zamora, Pedro; Gorbunov, Sergey; Goswami, Ankita; Gotovac, Sven; Grabski, Varlen; Graczykowski, Lukasz Kamil; Grajcarek, Robert; Grelli, Alessandro; Grigoras, Alina Gabriela; Grigoras, Costin; Grigoriev, Vladislav; Grigoryan, Ara; Grigoryan, Smbat; Grinyov, Boris; Grion, Nevio; Grosse-Oetringhaus, Jan Fiete; Grossiord, Jean-Yves; Grosso, Raffaele; Guber, Fedor; Guernane, Rachid; Guerra Gutierrez, Cesar; Guerzoni, Barbara; Guilbaud, Maxime Rene Joseph; Gulbrandsen, Kristjan Herlache; Gunji, Taku; Gupta, Anik; Gupta, Ramni; Gutbrod, Hans; Haaland, Oystein Senneset; Hadjidakis, Cynthia Marie; Haiduc, Maria; Hamagaki, Hideki; Hamar, Gergoe; Hanratty, Luke David; Hansen, Alexander; Harmanova, Zuzana; Harris, John William; Hartig, Matthias; Hasegan, Dumitru; Hatzifotiadou, Despoina; Hayrapetyan, Arsen; Heckel, Stefan Thomas; Heide, Markus Ansgar; Helstrup, Haavard; Herghelegiu, Andrei Ionut; Herrera Corral, Gerardo Antonio; Herrmann, Norbert; Hess, Benjamin Andreas; Hetland, Kristin Fanebust; Hicks, Bernard; Hille, Per Thomas; Hippolyte, Boris; Horaguchi, Takuma; Hori, Yasuto; Hristov, Peter Zahariev; Hrivnacova, Ivana; Huang, Meidana; Humanic, Thomas; Hwang, Dae Sung; Ichou, Raphaelle; Ilkaev, Radiy; Ilkiv, Iryna; Inaba, Motoi; Incani, Elisa; Innocenti, Gian Michele; Ippolitov, Mikhail; Irfan, Muhammad; Ivan, Cristian George; Ivanov, Andrey; Ivanov, Marian; Ivanov, Vladimir; Ivanytskyi, Oleksii; Jacholkowski, Adam Wlodzimierz; Jacobs, Peter; Jangal, Swensy Gwladys; Janik, Malgorzata Anna; Janik, Rudolf; Jayarathna, Sandun; Jena, Satyajit; Jha, Deeptanshu Manu; Jimenez Bustamante, Raul Tonatiuh; Jirden, Lennart; Jones, Peter Graham; Jung, Hyung Taik; Jusko, Anton; Kakoyan, Vanik; Kalcher, Sebastian; Kalinak, Peter; Kalliokoski, Tuomo Esa Aukusti; Kalweit, Alexander Philipp; Kanaki, Kalliopi; Kang, Ju Hwan; Kaplin, Vladimir; Karasu Uysal, Ayben; Karavichev, Oleg; Karavicheva, Tatiana; Karpechev, Evgeny; Kazantsev, Andrey; Kebschull, Udo Wolfgang; Keidel, Ralf; Khan, Mohisin Mohammed; Khan, Palash; Khan, Shuaib Ahmad; Khanzadeev, Alexei; Kharlov, Yury; Kileng, Bjarte; Kim, Beomkyu; Kim, Dong Jo; Kim, Do Won; Kim, Jonghyun; Kim, Jin Sook; Kim, Minwoo; Kim, Mimae; Kim, Se Yong; Kim, Seon Hee; Kim, Taesoo; Kirsch, Stefan; Kisel, Ivan; Kiselev, Sergey; Kisiel, Adam Ryszard; Klay, Jennifer Lynn; Klein, Jochen; Klein-Bosing, Christian; Kluge, Alexander; Knichel, Michael Linus; Knospe, Anders Garritt; Koch, Kathrin; Kohler, Markus; Kolojvari, Anatoly; Kondratiev, Valery; Kondratyeva, Natalia; Konevskih, Artem; Korneev, Andrey; Kour, Ravjeet; Kowalski, Marek; Kox, Serge; Koyithatta Meethaleveedu, Greeshma; Kral, Jiri; Kralik, Ivan; Kramer, Frederick; Kraus, Ingrid Christine; Krawutschke, Tobias; Krelina, Michal; Kretz, Matthias; Krivda, Marian; Krizek, Filip; Krus, Miroslav; Kryshen, Evgeny; Krzewicki, Mikolaj; Kucheriaev, Yury; Kuhn, Christian Claude; Kuijer, Paul; Kulakov, Igor; Kumar, Jitendra; Kurashvili, Podist; Kurepin, A; Kurepin, AB; Kuryakin, Alexey; Kushpil, Svetlana; Kushpil, Vasily; Kweon, Min Jung; Kwon, Youngil; La Pointe, Sarah Louise; La Rocca, Paola; Ladron de Guevara, Pedro; Lakomov, Igor; Langoy, Rune; Lara, Camilo Ernesto; Lardeux, Antoine Xavier; Lazzeroni, Cristina; Le Bornec, Yves; Lea, Ramona; Lechman, Mateusz; Lee, Graham Richard; Lee, Ki Sang; Lee, Sung Chul; Lefevre, Frederic; Lehnert, Joerg Walter; Leistam, Lars; Lemmon, Roy Crawford; Lenhardt, Matthieu Laurent; Lenti, Vito; Leon Monzon, Ildefonso; Leon Vargas, Hermes; Leoncino, Marco; Levai, Peter; Lien, Jorgen; Lietava, Roman; Lindal, Svein; Lindenstruth, Volker; Lippmann, Christian; Lisa, Michael Annan; Liu, Lijiao; Loenne, Per-Ivar; Loggins, Vera; Loginov, Vitaly; Lohn, Stefan Bernhard; Lohner, Daniel; Loizides, Constantinos; Loo, Kai Krister; Lopez, Xavier Bernard; Lopez Torres, Ernesto; Lovhoiden, Gunnar; Lu, Xianguo; Luettig, Philipp; Lunardon, Marcello; Luo, Jiebin; Luparello, Grazia; Luquin, Lionel; Luzzi, Cinzia; Ma, Rongrong; Maevskaya, Alla; Mager, Magnus; Mahapatra, Durga Prasad; Maire, Antonin; Mal'Kevich, Dmitry; Malaev, Mikhail; Maldonado Cervantes, Ivonne Alicia; Malinina, Ludmila; Malzacher, Peter; Mamonov, Alexander; Manceau, Loic Henri Antoine; Manko, Vladislav; Manso, Franck; Manzari, Vito; Mao, Yaxian; Marchisone, Massimiliano; Mares, Jiri; Margagliotti, Giacomo Vito; Margotti, Anselmo; Marin, Ana Maria; Marin Tobon, Cesar Augusto; Markert, Christina; Martashvili, Irakli; Martinengo, Paolo; Martinez, Mario Ivan; Martinez Davalos, Arnulfo; Martinez Garcia, Gines; Martynov, Yevgen; Mas, Alexis Jean-Michel; Masciocchi, Silvia; Masera, Massimo; Masoni, Alberto; Mastromarco, Mario; Mastroserio, Annalisa; Matthews, Zoe Louise; Matyja, Adam Tomasz; Mayani, Daniel; Mayer, Christoph; Mazer, Joel; Mazzoni, Alessandra Maria; Meddi, Franco; Menchaca-Rocha, Arturo Alejandro; Mercado Perez, Jorge; Meres, Michal; Miake, Yasuo; Milano, Leonardo; Milosevic, Jovan; Mischke, Andre; Mishra, Aditya Nath; Miskowiec, Dariusz; Mitu, Ciprian Mihai; Mlynarz, Jocelyn; Mohanty, Ajit Kumar; Mohanty, Bedangadas; Molnar, Levente; Montano Zetina, Luis Manuel; Monteno, Marco; Montes, Esther; Moon, Taebong; Morando, Maurizio; Moreira De Godoy, Denise Aparecida; Moretto, Sandra; Morsch, Andreas; Muccifora, Valeria; Mudnic, Eugen; Muhuri, Sanjib; Mukherjee, Maitreyee; Muller, Hans; Munhoz, Marcelo; Musa, Luciano; Musso, Alfredo; Nandi, Basanta Kumar; Nania, Rosario; Nappi, Eugenio; Nattrass, Christine; Naumov, Nikolay; Navin, Sparsh; Nayak, Tapan Kumar; Nazarenko, Sergey; Nazarov, Gleb; Nedosekin, Alexander; Nicassio, Maria; Niculescu, Mihai; Nielsen, Borge Svane; Niida, Takafumi; Nikolaev, Sergey; Nikolic, Vedran; Nikulin, Sergey; Nikulin, Vladimir; Nilsen, Bjorn Steven; Nilsson, Mads Stormo; Noferini, Francesco; Nomokonov, Petr; Nooren, Gerardus; Novitzky, Norbert; Nyanin, Alexandre; Nyatha, Anitha; Nygaard, Casper; Nystrand, Joakim Ingemar; Oeschler, Helmut Oskar; Oh, Saehanseul; Oh, Sun Kun; Oleniacz, Janusz; Oppedisano, Chiara; Ortona, Giacomo; Oskarsson, Anders Nils Erik; Otwinowski, Jacek Tomasz; Oyama, Ken; Pachmayer, Yvonne Chiara; Pachr, Milos; Padilla, Fatima; Pagano, Paola; Paic, Guy; Painke, Florian; Pajares, Carlos; Pal, S; Pal, Susanta Kumar; Palaha, Arvinder Singh; Palmeri, Armando; Papikyan, Vardanush; Pappalardo, Giuseppe; Park, Woo Jin; Passfeld, Annika; Patalakha, Dmitri Ivanovich; Paticchio, Vincenzo; Pavlinov, Alexei; Pawlak, Tomasz Jan; Peitzmann, Thomas; Pereira Da Costa, Hugo Denis Antonio; Pereira De Oliveira Filho, Elienos; Peresunko, Dmitri; Perez Lara, Carlos Eugenio; Perez Lezama, Edgar; Perini, Diego; Perrino, Davide; Peryt, Wiktor Stanislaw; Pesci, Alessandro; Peskov, Vladimir; Pestov, Yury; Petracek, Vojtech; Petran, Michal; Petris, Mariana; Petrov, Plamen Rumenov; Petrovici, Mihai; Petta, Catia; Piano, Stefano; Piccotti, Anna; Pikna, Miroslav; Pillot, Philippe; Pinazza, Ombretta; Pinsky, Lawrence; Pitz, Nora; Piuz, Francois; Piyarathna, Danthasinghe; Ploskon, Mateusz Andrzej; Pluta, Jan Marian; Pochybova, Sona; Podesta Lerma, Pedro Luis Manuel; Poghosyan, Martin; Polichtchouk, Boris; Pop, Amalia; Porteboeuf-Houssais, Sarah; Pospisil, Vladimir; Potukuchi, Baba; Prasad, Sidharth Kumar; Preghenella, Roberto; Prino, Francesco; Pruneau, Claude Andre; Pshenichnov, Igor; Puchagin, Sergey; Puddu, Giovanna; Pujahari, Prabhat Ranjan; Pujol Teixido, Jordi; Pulvirenti, Alberto; Punin, Valery; Putis, Marian; Putschke, Jorn Henning; Quercigh, Emanuele; Qvigstad, Henrik; Rachevski, Alexandre; Rademakers, Alphonse; Radomski, Sylwester; Raiha, Tomi Samuli; Rak, Jan; Rakotozafindrabe, Andry Malala; Ramello, Luciano; Ramirez Reyes, Abdiel; Raniwala, Rashmi; Raniwala, Sudhir; Rasanen, Sami Sakari; Rascanu, Bogdan Theodor; Rathee, Deepika; Read, Kenneth Francis; Real, Jean-Sebastien; Redlich, Krzysztof; Reichelt, Patrick; Reicher, Martijn; Renfordt, Rainer Arno Ernst; Reolon, Anna Rita; Reshetin, Andrey; Rettig, Felix Vincenz; Revol, Jean-Pierre; Reygers, Klaus Johannes; Riccati, Lodovico; Ricci, Renato Angelo; Richert, Tuva; Richter, Matthias Rudolph; Riedler, Petra; Riegler, Werner; Riggi, Francesco; Rodrigues Fernandes Rabacal, Bartolomeu; Rodriguez Cahuantzi, Mario; Rodriguez Manso, Alis; Roed, Ketil; Rohr, David; Rohrich, Dieter; Romita, Rosa; Ronchetti, Federico; Rosnet, Philippe; Rossegger, Stefan; Rossi, Andrea; Roy, Christelle Sophie; Roy, Pradip Kumar; Rubio Montero, Antonio Juan; Rui, Rinaldo; Russo, Riccardo; Ryabinkin, Evgeny; Rybicki, Andrzej; Sadovsky, Sergey; Safarik, Karel; Sahoo, Raghunath; Sahu, Pradip Kumar; Saini, Jogender; Sakaguchi, Hiroaki; Sakai, Shingo; Sakata, Dosatsu; Salgado, Carlos Albert; Salzwedel, Jai; Sambyal, Sanjeev Singh; Samsonov, Vladimir; Sanchez Castro, Xitzel; Sandor, Ladislav; Sandoval, Andres; Sano, Masato; Sano, Satoshi; Santo, Rainer; Santoro, Romualdo; Sarkamo, Juho Jaako; Scapparone, Eugenio; Scarlassara, Fernando; Scharenberg, Rolf Paul; Schiaua, Claudiu Cornel; Schicker, Rainer Martin; Schmidt, Christian Joachim; Schmidt, Hans Rudolf; Schreiner, Steffen; Schuchmann, Simone; Schukraft, Jurgen; Schutz, Yves Roland; Schwarz, Kilian Eberhard; Schweda, Kai Oliver; Scioli, Gilda; Scomparin, Enrico; Scott, Patrick Aaron; Scott, Rebecca; Segato, Gianfranco; Selyuzhenkov, Ilya; Senyukov, Serhiy; Seo, Jeewon; Serci, Sergio; Serradilla, Eulogio; Sevcenco, Adrian; Shabetai, Alexandre; Shabratova, Galina; Shahoyan, Ruben; Sharma, Natasha; Sharma, Satish; Shigaki, Kenta; Shimomura, Maya; Shtejer, Katherin; Sibiriak, Yury; Siciliano, Melinda; Sicking, Eva; Siddhanta, Sabyasachi; Siemiarczuk, Teodor; Silvermyr, David Olle Rickard; Silvestre, catherine; Simatovic, Goran; Simonetti, Giuseppe; Singaraju, Rama Narayana; Singh, Ranbir; Singha, Subhash; Singhal, Vikas; Sinha, Bikash; Sinha, Tinku; Sitar, Branislav; Sitta, Mario; Skaali, Bernhard; Skjerdal, Kyrre; Smakal, Radek; Smirnov, Nikolai; Snellings, Raimond; Sogaard, Carsten; Soltz, Ron Ariel; Son, Hyungsuk; Song, Jihye; Song, Myunggeun; Soos, Csaba; Soramel, Francesca; Sputowska, Iwona; Spyropoulou-Stassinaki, Martha; Srivastava, Brijesh Kumar; Stachel, Johanna; Stan, Ionel; Stefanek, Grzegorz; Stefanini, Giorgio; Steinbeck, Timm Morten; Steinpreis, Matthew; Stenlund, Evert Anders; Steyn, Gideon Francois; Stiller, Johannes Hendrik; Stocco, Diego; Stolpovskiy, Mikhail; Strabykin, Kirill; Strmen, Peter; Suaide, Alexandre Alarcon do Passo; Subieta Vasquez, Martin Alfonso; Sugitate, Toru; Suire, Christophe Pierre; Sukhorukov, Mikhail; Sultanov, Rishat; Sumbera, Michal; Susa, Tatjana; Szanto de Toledo, Alejandro; Szarka, Imrich; Szczepankiewicz, Adam; Szostak, Artur Krzysztof; Szymanski, Maciej; Takahashi, Jun; Tapia Takaki, Daniel Jesus; Tarazona Martinez, Alfonso; Tauro, Arturo; Tejeda Munoz, Guillermo; Telesca, Adriana; Terrevoli, Cristina; Thader, Jochen Mathias; Thomas, Deepa; Tieulent, Raphael Noel; Timmins, Anthony; Toia, Alberica; Torii, Hisayuki; Tosello, Flavio; Trzaska, Wladyslaw Henryk; Tsuji, Tomoya; Tumkin, Alexandr; Turrisi, Rosario; Tveter, Trine Spedstad; Ulery, Jason Glyndwr; Ullaland, Kjetil; Ulrich, Jochen; Uras, Antonio; Urban, Jozef; Urciuoli, Guido Marie; Usai, Gianluca; Vajzer, Michal; Vala, Martin; Valencia Palomo, Lizardo; Vallero, Sara; van der Kolk, Naomi; van Leeuwen, Marco; Vande Vyvre, Pierre; Vannucci, Luigi; Vargas, Aurora Diozcora; Varma, Raghava; Vasileiou, Maria; Vasiliev, Andrey; Vechernin, Vladimir; Veldhoen, Misha; Venaruzzo, Massimo; Vercellin, Ermanno; Vergara, Sergio; Vernet, Renaud; Verweij, Marta; Vickovic, Linda; Viesti, Giuseppe; Vikhlyantsev, Oleg; Vilakazi, Zabulon; Villalobos Baillie, Orlando; Vinogradov, Alexander; Vinogradov, Leonid; Vinogradov, Yury; Virgili, Tiziano; Viyogi, Yogendra; Vodopianov, Alexander; Voloshin, Kirill; Voloshin, Sergey; Volpe, Giacomo; von Haller, Barthelemy; Vranic, Danilo; Øvrebekk, Gaute; Vrlakova, Janka; Vulpescu, Bogdan; Vyushin, Alexey; Wagner, Boris; Wagner, Vladimir; Wan, Renzhuo; Wang, Dong; Wang, Mengliang; Wang, Yifei; Wang, Yaping; Watanabe, Kengo; Weber, Michael; Wessels, Johannes; Westerhoff, Uwe; Wiechula, Jens; Wikne, Jon; Wilde, Martin Rudolf; Wilk, Alexander; Wilk, Grzegorz Andrzej; Williams, Crispin; Windelband, Bernd Stefan; Xaplanteris Karampatsos, Leonidas; Yaldo, Chris G; Yamaguchi, Yorito; Yang, Hongyan; Yang, Shiming; Yasnopolsky, Stanislav; Yi, JunGyu; Yin, Zhongbao; Yoo, In-Kwon; Yoon, Jongik; Yu, Weilin; Yuan, Xianbao; Yushmanov, Igor; Zach, Cenek; Zampolli, Chiara; Zaporozhets, Sergey; Zarochentsev, Andrey; Zavada, Petr; Zaviyalov, Nikolai; Zbroszczyk, Hanna Paulina; Zelnicek, Pierre; Zgura, Sorin Ion; Zhalov, Mikhail; Zhang, Haitao; Zhang, Xiaoming; Zhou, Daicui; Zhou, Fengchu; Zhou, You; Zhu, Jianhui; Zhu, Xiangrong; Zichichi, Antonino; Zimmermann, Alice; Zinovjev, Gennady; Zoccarato, Yannick Denis; Zynovyev, Mykhaylo; Zyzak, Maksym

    2012-01-01

    The ALICE Collaboration has measured the inclusive production of muons from heavy flavour decays at forward rapidity, 2.5 < y < 4, in pp and Pb-Pb collisions at $\\sqrt {s_{NN}}$ = 2.76 TeV. The pt-differential inclusive cross section of muons from heavy flavour decays in pp collisions is compared to perturbative QCD calculations. The nuclear modification factor is studied as a function of pt and collision centrality. A weak suppression is measured in peripheral collisions. In the most central collisions, a suppression of a factor of about 3-4 is observed in 6 < pt < 10 GeV/c. The suppression shows no significant pt dependence.

  16. Impact of advertisements promoting candy-like flavoured e-cigarettes on appeal of tobacco smoking among children: an experimental study.

    Science.gov (United States)

    Vasiljevic, Milica; Petrescu, Dragos C; Marteau, Theresa M

    2016-12-01

    There are concerns that the marketing of e-cigarettes may increase the appeal of tobacco smoking in children. We examined this concern by assessing the impact on appeal of tobacco smoking after exposure to advertisements for e-cigarettes with and without candy-like flavours, such as, bubble gum and milk chocolate. We assigned 598 English school children (aged 11-16 years) to 1 of 3 different conditions corresponding to the adverts to which they were exposed: adverts for flavoured e-cigarettes, adverts for non-flavoured e-cigarettes or a control condition in which no adverts were shown. The primary endpoint was appeal of tobacco smoking. Secondary endpoints were: appeal of using e-cigarettes, susceptibility to tobacco smoking, perceived harm of tobacco, appeal of e-cigarette adverts and interest in buying and trying e-cigarettes. Tobacco smokers and e-cigarette users were excluded from analyses (final sample=471). Exposure to either set of adverts did not increase the appeal of tobacco smoking, the appeal of using e-cigarettes, or susceptibility to tobacco smoking. Also, it did not reduce the perceived harm of tobacco smoking, which was high. Flavoured e-cigarette adverts were, however, more appealing than adverts for non-flavoured e-cigarettes and elicited greater interest in buying and trying e-cigarettes. Exposure to adverts for e-cigarettes does not seem to increase the appeal of tobacco smoking in children. Flavoured, compared with non-flavoured, e-cigarette adverts did, however, elicit greater appeal and interest in buying and trying e-cigarettes. Further studies extending the current research are needed to elucidate the impact of flavoured and non-flavoured e-cigarette adverts. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

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

    OpenAIRE

    Vanbeneden, Nele

    2007-01-01

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

  18. EFSA CEF Penal (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 212, Revision 2 (FGE.212Rev2): α,β-Unsaturated alicyclic ketones and precursors from chemical subgroup 2.6 of FGE.19

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 24 flavouring substances from subgroup 2.6 of FGE.19 in the Flavouring Group Evaluation 212, Revision 2. The Panel concluded in ...

  19. Towards four-flavour dynamical simulations

    Energy Technology Data Exchange (ETDEWEB)

    Herdoiza, Gregorio [DESY, Zeuthen (Germany). John von Neumann-Institut fuer Computing NIC; Univ. Autonoma de Madrid (Spain). Dept. de Fisica Teorica e Inst. de Fiscia Teorica

    2011-03-15

    The inclusion of physical effects from sea quarks has been one of the main advances in lattice QCD simulations over the last few years. We report on recent studies with four flavours of dynamical quarks and address some of the potential issues arising in this new setup. First results for physical observables in the light, strange and charm sectors are presented together with the status of dedicated simulations to perform the non-perturbative renormalisation in mass-independent schemes. (orig.)

  20. Palatability, digestibility and emotional pattern in 60 healthy volunteers after ingestion of an iced dessert presented in four different flavours: a subjective evaluation.

    Science.gov (United States)

    Garzaro, M; Raimondo, L; Pecorari, G; Riva, G; Sensini, M; Naqe, N; Giordano, C

    2012-01-01

    Several variables lead to changes in human and animal eating behaviour and food choices. A pivotal role is played by food palatability, represented by food, smell, taste, texture, appearance and temperature. The aim of our study is to assess the potential differences in palatability and digestibility of four different flavoured iced desserts, consumed at the end of a standardized meal, and their impact on the emotional status of 60 healthy volunteers. Sixty healthy volunteers, after ENT and psychological assessment, were asked to fill out a Psycho-Emotional Questionnaire (PEQ) to assess their basal emotional pattern before the consumption of an iced dessert at the end of a standard meal, after which they completed an Organoleptic-Sensory Questionnaire (OSQ), a Dynamic Digestibility Questionnaire (DDQ) and again the PEQ. Four different flavors (lemon, tangerine, pineapple and chocolate) were tested on 4 consecutive days on the same subjects. Most of the 60 subjects, by means of OSQ, found taste, aspect, texture and smell of the 4 flavours pleasant, lemon and tangerine were the freshest and lightest. The DDQ identified pineapple and chocolate dessert as those less digestible. By means of PEQ we recorded an improvement in joy, mood and activation, associated with good data of digestibility and palatability after the consumption of all flavors. Our data showed that all flavors improve joy, mood and activation, after their consumption, without statistically significant differences. However, among the tested flavours, lemon and tangerine appear to be the most pleasant and those which facilitate the digestive process.

  1. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 70 flavouring substances in the Flavouring Group Evaluation 08, Revision 3, using the Procedure in Commission Regulation (EC) No 1565/2000. For the substan......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 70 flavouring substances in the Flavouring Group Evaluation 08, Revision 3, using the Procedure in Commission Regulation (EC) No 1565......-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded that 48 substances do not give rise to safety concerns at their levels of dietary intake, estimated on the basis of the MSDI approach. For the remaining fourteen......, the specifications for the materials of commerce have also been considered and for eightteen substances information on specifications is lacking....

  2. submitter Flavour-changing neutral currents making and breaking the standard model

    CERN Document Server

    Archilli, F; Owen, P; Petridis, K A

    2017-01-01

    The standard model of particle physics is our best description yet of fundamental particles and their interactions, but it is known to be incomplete. As yet undiscovered particles and interactions might exist. One of the most powerful ways to search for new particles is by studying processes known as flavour-changing neutral current decays, whereby a quark changes its flavour without altering its electric charge. One example of such a transition is the decay of a beauty quark into a strange quark. Here we review some intriguing anomalies in these decays, which have revealed potential cracks in the standard model—hinting at the existence of new phenomena.

  3. The role of smell, taste, flavour and texture cues in the identification of vegetables

    NARCIS (Netherlands)

    Stokkom, van V.L.; Blok, A.E.; Kooten, van O.; Graaf, de C.; Stieger, M.

    2018-01-01

    It has been shown that the identification of many foods including vegetables based on flavour cues is often difficult. The effect of providing texture cues in addition to flavour cues on the identification of foods and the effect of providing taste cues only on the identification of foods have not

  4. The Λ-parameter in 3-flavour QCD and α{sub s}(m{sub Z}) by the Alpha collaboration

    Energy Technology Data Exchange (ETDEWEB)

    Bruno, M. [Brookhaven National Laboratory, Upton, NY (United States). Physics Dept.; Dalla Brida, Mattia [Deutsches Elektronen-Synchrotron (DESY), Zeuthen (Germany). John von Neumann-Inst. fuer Computing NIC; Milano-Bicocca Univ. (Italy). Dipt. di Fisica; INFN, Milano-Bicocca (Italy); Fritzsch, P. [CERN, Geneva (Switzerland). PH-TH; Univ. Autonoma de Madrid (Spain). Inst. de Fisica Teorica; Korzec, T. [Wuppertal Univ. (Germany). Dept. of Physics; Ramos, Alberto [CERN, Geneva (Switzerland). PH-TH; Schaefer, Stefan; Simma, Hubert [Deutsches Elektronen-Synchrotron (DESY), Zeuthen (Germany). John von Neumann-Inst. fuer Computing NIC; Sint, S. [Trinity Coll., Dublin (Ireland). School of Mathematics and Hamilton Mathematics Inst.; Sommer, R. [Deutsches Elektronen-Synchrotron (DESY), Zeuthen (Germany). John von Neumann-Inst. fuer Computing NIC; Humboldt-Universitaet, Berlin (Germany). Inst. fuer Physik; Collaboration: ALPHA Collaboration

    2017-01-15

    We present results by the ALPHA collaboration for the Λ-parameter in 3-flavour QCD and the strong coupling constant at the electroweak scale, α{sub s}(m{sub Z}), in terms of hadronic quantities computed on the CLS gauge configurations. The first part of this proceedings contribution contains a review of published material and yields the Λ-parameter in units of a low energy scale, 1/L{sub had}. We then discuss how to determine this scale in physical units from experimental data for the pion and kaon decay constants. We obtain Λ{sup (3)}{sub MS}=332(14) MeV which translates to α{sub s}(M{sub Z})=0.1179(10)(2) using perturbation theory to match between 3-, 4- and 5-flavour QCD.

  5. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 213, Revision 1 (FGE.213Rev1): Consideration of genotoxic potential for α , β -Unsaturated Alicyclic ketones and precursors from chemical subgroup

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 26 flavouring substances from subgroup 2.7 of FGE.19 in the Flavouring Group Evaluation 213. In the first version of FGE.213 the...

  6. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 23, Revision 3 (FGE.23Rev3): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 22, 26 and 30

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 20 flavouring substances in the Flavouring Group Evaluation 23, Revision 3, using the Procedure in Commission Regulation (EC) No 1565/2000. None...... of the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. Specifications including complete purity criteria and identity for the materials of commerce have been provided for all 20 candidate substances....

  7. From physical symmetries to emergent gauge symmetries

    International Nuclear Information System (INIS)

    Barceló, Carlos; Carballo-Rubio, Raúl; Di Filippo, Francesco; Garay, Luis J.

    2016-01-01

    Gauge symmetries indicate redundancies in the description of the relevant degrees of freedom of a given field theory and restrict the nature of observable quantities. One of the problems faced by emergent theories of relativistic fields is to understand how gauge symmetries can show up in systems that contain no trace of these symmetries at a more fundamental level. In this paper we start a systematic study aimed to establish a satisfactory mathematical and physical picture of this issue, dealing first with abelian field theories. We discuss how the trivialization, due to the decoupling and lack of excitation of some degrees of freedom, of the Noether currents associated with physical symmetries leads to emergent gauge symmetries in specific situations. An example of a relativistic field theory of a vector field is worked out in detail in order to make explicit how this mechanism works and to clarify the physics behind it. The interplay of these ideas with well-known results of importance to the emergent gravity program, such as the Weinberg-Witten theorem, are discussed.

  8. Flavour Tagging Algorithms and Performances in LHCb

    CERN Document Server

    Calvi, M; Musy, M

    2007-01-01

    In this note we describe the general characteristics of the LHCb flavour tagging algorithms and summarize the tagging performances on the Monte Carlo samples generated for the Data Challenge 2004 in different decay channels. We also discuss some systematics effects and possible methods to extract the mistag fraction in real data.

  9. Lifetimes of heavy flavour particles

    International Nuclear Information System (INIS)

    Forty, R.

    1994-01-01

    The lifetimes of heavy-flavour hadrons are reviewed. After a brief discussion of the theoretical predictions, the problem of averaging lifetime measurements is discussed. The various experimental measurements are then presented and suitable averages performed. Charmed meson lifetimes are now measured to the few percent level, better that theory can predict, whilst for charmed baryons the lifetime hierarchy has been established for the first time. For beauty hadrons the lifetimes are measured at the 6-10 % level, and are in reasonable agreement with theoretical expectations. Beauty baryon studies ar just beginning. (author)

  10. Conformal higher-spin symmetries in twistor string theory

    Directory of Open Access Journals (Sweden)

    D.V. Uvarov

    2014-12-01

    Full Text Available It is shown that similarly to massless superparticle, classical global symmetry of the Berkovits twistor string action is infinite-dimensional. We identify its superalgebra, whose finite-dimensional subalgebra contains psl(4|4,R superalgebra. In quantum theory this infinite-dimensional symmetry breaks down to SL(4|4,R one.

  11. Identification of heavy-flavour jets with the CMS detector in pp collisions at 13 TeV

    Energy Technology Data Exchange (ETDEWEB)

    Sirunyan, Albert M; et al.

    2017-12-19

    Many measurements and searches for physics beyond the standard model at the LHC rely on the efficient identification of heavy-flavour jets, i.e. jets originating from bottom or charm quarks. In this paper, the discriminating variables and the algorithms used for heavy-flavour jet identification during the first years of operation of the CMS experiment in proton-proton collisions at a centre-of-mass energy of 13 TeV, are presented. Heavy-flavour jet identification algorithms have been improved compared to those used previously at centre-of-mass energies of 7 and 8 TeV. For jets with transverse momenta in the range expected in simulated $\\mathrm{t}\\overline{\\mathrm{t}}$ events, these new developments result in an efficiency of 68% for the correct identification of a b jet for a probability of 1% of misidentifying a light-flavour jet. The improvement in relative efficiency at this misidentification probability is about 15%, compared to previous CMS algorithms. In addition, for the first time algorithms have been developed to identify jets containing two b hadrons in Lorentz-boosted event topologies, as well as to tag c jets. The large data sample recorded in 2016 at a centre-of-mass energy of 13 TeV has also allowed the development of new methods to measure the efficiency and misidentification probability of heavy-flavour jet identification algorithms. The heavy-flavour jet identification efficiency is measured with a precision of a few per cent at moderate jet transverse momenta (between 30 and 300 GeV) and about 5% at the highest jet transverse momenta (between 500 and 1000 GeV).

  12. Symmetry and symmetry breaking in quantum mechanics

    International Nuclear Information System (INIS)

    Chomaz, Philippe

    1998-01-01

    In the world of infinitely small, the world of atoms, nuclei and particles, the quantum mechanics enforces its laws. The discovery of Quanta, this unbelievable castration of the Possible in grains of matter and radiation, in discrete energy levels compels us of thinking the Single to comprehend the Universal. Quantum Numbers, magic Numbers and Numbers sign the wave. The matter is vibration. To describe the music of the world one needs keys, measures, notes, rules and partition: one needs quantum mechanics. The particles reduce themselves not in material points as the scholars of the past centuries thought, but they must be conceived throughout the space, in the accomplishment of shapes of volumes. When Einstein asked himself whether God plays dice, there was no doubt among its contemporaries that if He exists He is a geometer. In a Nature reduced to Geometry, the symmetries assume their role in servicing the Harmony. The symmetries allow ordering the energy levels to make them understandable. They impose there geometrical rules to the matter waves, giving them properties which sometimes astonish us. Hidden symmetries, internal symmetries and newly conceived symmetries have to be adopted subsequently to the observation of some order in this world of Quanta. In turn, the symmetries provide new observables which open new spaces of observation

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

    DEFF Research Database (Denmark)

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

    The European Food Safety Authority (EFSA) asked the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs...... in the commercial flavouring material. Forty-six candidate substances are classified into structural class I. The remaining two substances [FL-no: 05.143 and 09.884] are classified into structural class II. Thirty-eight of the flavouring substances in the present group have been reported to occur naturally...... in a wide range of food items. According to the default MSDI approach, the 48 flavouring substances in this group have intakes in Europe from 0.001 to 120 microgram/capita/day, which are below the thresholds of concern value for both structural class I (1800 microgram/person/day) and structural class II...

  14. EFSA Panel on Food Contact Material, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 73, Revision 1: Consideration of alicyclic primary alcohols, aldehydes, acids and related esters evaluated by JECFA (59th meeting) structurally related to primary

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...... substance compared to the previous version. The substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel agrees...... levels of intake as flavouring substances” based on the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for all 16 substances, the information is adequate....

  15. Discrete symmetries and their stringy origin

    International Nuclear Information System (INIS)

    Mayorga Pena, Damian Kaloni

    2014-05-01

    Discrete symmetries have proven to be very useful in controlling the phenomenology of theories beyond the standard model. In this work we explore how these symmetries emerge from string compactifications. Our approach is twofold: On the one hand, we consider the heterotic string on orbifold backgrounds. In this case the discrete symmetries can be derived from the orbifold conformal field theory, and it can be shown that they are in close relation with the orbifold geometry. We devote special attention to R-symmetries, which arise from discrete remnants of the Lorentz group in compact space. Further we discuss the physical implications of these symmetries both in the heterotic mini-landscape and in newly constructed models based on the Z 2 x Z 4 orbifold. In both cases we observe that the discrete symmetries favor particular locations in the orbifold where the particles of standard model should live. On the other hand we consider a class of F-theory models exhibiting an SU(5) gauge group, times additional U(1) symmetries. In this case, the smooth compactification background does not permit us to track the discrete symmetries as transparently as in orbifold models. Hence, we follow a different approach and search for discrete subgroups emerging after the U(1)s are broken. We observe that in this approach it is possible to obtain the standard Z 2 matter parity of the MSSM.

  16. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 21, Revision 2 (FGE.21Rev2): Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29. Miscellaneous substances from chemical group 30

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 56 flavouring substances in the Flavouring Group Evaluation 21, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. Seven...... of commerce have also been considered. For two substances are an identity test lacking and for one has the stereoisomeric composition to be specified....

  17. Broken color symmetry and weak currents

    International Nuclear Information System (INIS)

    Stech, B.

    1976-01-01

    Broken colour symmetry predicts a very rich spectrum of new particles. If broken colour is relevant at all, charged psi-particles should be found in particular at the 4 GeV region. For the weak hadronic currents no completely satisfactory suggestion exists. Broken colour symmetry describes qualitatively several of the new effects observed recently. (BJ) [de

  18. Search for the lepton flavour violating decay $\\tau^-\\to \\mu^-\\mu^+\\mu^-$

    CERN Document Server

    Aaij, Roel; Adeva, Bernardo; Adinolfi, Marco; Affolder, Anthony; Ajaltouni, Ziad; Akar, Simon; Albrecht, Johannes; Alessio, Federico; Alexander, Michael; Ali, Suvayu; Alkhazov, Georgy; Alvarez Cartelle, Paula; Alves Jr, Antonio Augusto; Amato, Sandra; Amerio, Silvia; Amhis, Yasmine; An, Liupan; Anderlini, Lucio; Anderson, Jonathan; Andreassen, Rolf; Andreotti, Mirco; Andrews, Jason; Appleby, Robert; Aquines Gutierrez, Osvaldo; Archilli, Flavio; Artamonov, Alexander; Artuso, Marina; Aslanides, Elie; Auriemma, Giulio; Baalouch, Marouen; Bachmann, Sebastian; Back, John; Badalov, Alexey; Baesso, Clarissa; Baldini, Wander; Barlow, Roger; Barschel, Colin; Barsuk, Sergey; Barter, William; Batozskaya, Varvara; Battista, Vincenzo; Bay, Aurelio; Beaucourt, Leo; Beddow, John; Bedeschi, Franco; Bediaga, Ignacio; Belogurov, Sergey; Belous, Konstantin; Belyaev, Ivan; Ben-Haim, Eli; Bencivenni, Giovanni; Benson, Sean; Benton, Jack; Berezhnoy, Alexander; Bernet, Roland; Bettler, Marc-Olivier; van Beuzekom, Martinus; Bien, Alexander; Bifani, Simone; Bird, Thomas; Bizzeti, Andrea; Bjørnstad, Pål Marius; Blake, Thomas; Blanc, Frédéric; Blouw, Johan; Blusk, Steven; Bocci, Valerio; Bondar, Alexander; Bondar, Nikolay; Bonivento, Walter; Borghi, Silvia; Borgia, Alessandra; Borsato, Martino; Bowcock, Themistocles; Bowen, Espen Eie; Bozzi, Concezio; Brambach, Tobias; Brett, David; Britsch, Markward; Britton, Thomas; Brodzicka, Jolanta; Brook, Nicholas; Brown, Henry; Bursche, Albert; Busetto, Giovanni; Buytaert, Jan; Cadeddu, Sandro; Calabrese, Roberto; Calvi, Marta; Calvo Gomez, Miriam; Campana, Pierluigi; Campora Perez, Daniel; Carbone, Angelo; Carboni, Giovanni; Cardinale, Roberta; Cardini, Alessandro; Carson, Laurence; Carvalho Akiba, Kazuyoshi; Cass