WorldWideScience

Sample records for afc flavouring group

  1. Heavy flavours: working group summary

    Energy Technology Data Exchange (ETDEWEB)

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

    2009-07-15

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

  2. Discrete Flavour Groups, \\theta_13 and Lepton Flavour Violation

    CERN Document Server

    Altarelli, Guido; Merlo, Luca; Stamou, Emmanuel

    2012-01-01

    Discrete flavour groups have been studied in connection with special patterns of neutrino mixing suggested by the data, such as Tri-Bimaximal mixing (groups A4, S4...) or Bi-Maximal mixing (group S4...) etc. We review the predictions for sin(\\theta_13) in a number of these models and confront them with the experimental measurements. We compare the performances of the different classes of models in this respect. We then consider, in a supersymmetric framework, the important implications of these flavour symmetries on lepton flavour violating processes, like \\mu -> e gamma and similar processes. We discuss how the existing limits constrain these models, once their parameters are adjusted so as to optimize the agreement with the measured values of the mixing angles. In the simplified CMSSM context, adopted here just for indicative purposes, the small tan(beta) range and heavy SUSY mass scales are favoured by lepton flavour violating processes, which makes it even more difficult to reproduce the reported muon g-2...

  3. Working group report: Collider and flavour physics

    Indian Academy of Sciences (India)

    Debajyoti Choudhury; Asesh K Datta; Anirban Kundu

    2009-01-01

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

  4. Discrete flavour symmetries from the Heisenberg group

    Science.gov (United States)

    Floratos, E. G.; Leontaris, G. K.

    2016-04-01

    Non-abelian discrete symmetries are of particular importance in model building. They are mainly invoked to explain the various fermion mass hierarchies and forbid dangerous superpotential terms. In string models they are usually associated to the geometry of the compactification manifold and more particularly to the magnetised branes in toroidal compactifications. Motivated by these facts, in this note we propose a unified framework to construct representations of finite discrete family groups based on the automorphisms of the discrete and finite Heisenberg group. We focus in particular, on the PSL2 (p) groups which contain the phenomenologically interesting cases.

  5. Discrete Flavour Symmetries from the Heisenberg Group

    CERN Document Server

    Floratos, E G

    2015-01-01

    Non-abelian discrete symmetries are of particular importance in model building. They are mainly invoked to explain the various fermion mass hierarchies and forbid dangerous superpotential terms. In string models they are usually associated to the geometry of the compactification manifold and more particularly to the magnetised branes in toroidal compactifications. Motivated by these facts, in this note we propose a unified framework to construct representations of finite discrete family groups based on the automorphisms of the discrete and finite Heisenberg group. We focus in particular in the $PSL_2(p)$ groups which contain the phenomenologically interesting cases.

  6. 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 of the s...

  7. 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 i...... 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...

  8. 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...

  9. 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...... 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....

  10. 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 Commissi...... 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....

  11. 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...... 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....

  12. Relating quarks and leptons with the T7 flavour group

    Directory of Open Access Journals (Sweden)

    Cesar Bonilla

    2015-03-01

    Full Text Available In this letter we present a model for quarks and leptons based on T7 as flavour symmetry, predicting a canonical mass relation between charged leptons and down-type quarks proposed earlier. Neutrino masses are generated through a Type-I seesaw mechanism, with predicted correlations between the atmospheric mixing angle and neutrino masses. Compatibility with oscillation results leads to lower bounds for the lightest neutrino mass as well as for the neutrinoless double beta decay rates, even for normal neutrino mass hierarchy.

  13. [Re]constructing Finite Flavour Groups: Horizontal Symmetry Scans from the Bottom-Up

    CERN Document Server

    Talbert, Jim

    2014-01-01

    We present a novel procedure for identifying discrete, leptonic flavour symmetries, given a class of unitary mixing matrices. By creating explicit 3D representations for generators of residual symmetries in both the charged lepton and neutrino sector, we reconstruct large(r) non-abelian flavour groups using the GAP language for computational finite algebra. We use experimental data to construct only those generators that yield acceptable (or preferable) mixing patterns. Such an approach is advantageous because it 1) can reproduce known groups from other 'top-down' scans while elucidating their origins from residuals, 2) find new previously unconsidered groups, and 3) serve as a powerful model building tool for theorists wishing to explore exotic flavour scenarios. We test our procedure on a generalization of the canonical tri-bimaximal (TBM) form.

  14. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 11, Revision 3 (FGE.11Rev3): Aliphatic dialcohols, diketones, and hydroxyketones from chemical groups 8 and 10

    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 11 flavouring substances in the Flavouring Group Evaluation 11, Revision 3, using the Procedure in Commission Regulation (EC) No 1565/2000. The 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 candidate substances....

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

    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 63 flavouring substances in the Flavouring Group Evaluation 10, including additional two substances in this Revision 3, using the Procedure in Commission R...

  16. 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...

  17. 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...... (FGE.300Rev1) using the Procedure in Commission Regulation (EC) No 1565/2000. This revision is made due to a re-evaluation of the flavouring substance, cyclopropanecarboxylic acid (2-isopropyl-5-methyl-cyclohexyl)-amide [FL-no: 16.115], as a 90-day dietary study in rats has become available...

  18. An integrated approach for flavour quality evaluation in muskmelon (Cucumis melo L. reticulatus group) during ripening.

    Science.gov (United States)

    Vallone, Simona; Sivertsen, Hanne; Anthon, Gordon E; Barrett, Diane M; Mitcham, Elizabeth J; Ebeler, Susan E; Zakharov, Florence

    2013-08-15

    Numerous and diverse physiological changes occur during fruit ripening and maturity at harvest is one of the key factors influencing the flavour quality of fruits. The effect of ripening on chemical composition, physical parameters and sensory perception of three muskmelon (Cucumis melo L. reticulatus group) cultivars was evaluated. Significant correlations emerging from this extensive data set are discussed in the context of identifying potential targets for melon sensory quality improvement. A portable ultra-fast gas-chromatograph coupled with a surface acoustic wave sensor (UFGC-SAW) was also used to monitor aroma volatile concentrations during fruit ripening and evaluated for its ability to predict the sensory perception of melon flavour. UFGC-SAW analysis allowed the discrimination of melon maturity stage based on six measured peaks, whose abundance was positively correlated to maturity-specific sensory attributes. Our findings suggest that this technology shows promise for future applications in rapid flavour quality evaluation.

  19. 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 ...... on Food. Based on this group ADI, the use as sodium diacetate as a flavouring substance at the current levels of dietary intake raises no safety concern.......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...... in principle it would be possible to evaluate sodium diacetate via the Procedure, the Panel considered that this is not necessary, since the substance and its dissociation products are covered by the group ADI for acetic acid and sodium acetate, including sodium diacetate, derived by the Scientific Committee...

  20. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 3, Revision 2 (FGE.03Rev2): Acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated or unsaturated, aldehydes, an ester of a hemiacetal and an orthoester of formic acid, from chemical groups 1, 2 and 4

    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 one flavouring substance, acetaldehyde ethyl isopropyl acetal [FL-no: 06.137], structurally related to the 58 flavouring substances in the Flavouring Group...

  1. 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...... in the present group have been reported to occur naturally in a wide range of food items. In its evaluation, the Panel as a default used the “Maximised Survey-derived Daily Intake” (MSDI) approach to estimate the per capita intakes of the flavouring substances in Europe. However, when the Panel examined...... the information provided by the European Flavour 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 level reported by the Industry, especially in those cases where...

  2. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): 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 28 flavouring substances in the Flavouring Group Evaluation 17, including seven additional substances considered in this Revision 3, using the Procedure...... adequate data showing absence of genotoxicity are provided. For one substance [FL-no: 14.051] no intake data are available preventing it from being evaluated through the Procedure. The remaining 25 substances were evaluated through a stepwise approach that integrates information on structure...

  3. 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 ...... for the materials of commerce have also been considered. Adequate specifications, including complete purity criteria and identity, have been provided for all three candidate substances....

  4. 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...... at the use level reported by the Industry, especially in those cases where the annual production values were reported to be small. In consequence, the Panel had reservations about the data on use and use levels provided and the intake estimates obtained by the MSDI approach. In the absence of more precise...

  5. Food contact materials, flavouring substances and smoke flavourings

    Directory of Open Access Journals (Sweden)

    Engel K-H

    2012-10-01

    Full Text Available

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

  6. 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...

  7. 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...

  8. 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 the su...... 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....

  9. 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 the su...... of commerce have also been considered. For two substances are an identity test lacking and for one has the stereoisomeric composition to be specified....

  10. 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...

  11. 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;

    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....

  12. Project Description Advanced Fuel Cycle Initiative AFC-2A and AFC-2B Experiments

    Energy Technology Data Exchange (ETDEWEB)

    AFCI AFC-2A and AFC-2B Experiments Project Executi

    2007-03-01

    The proposed AFC-2A and AFC-2B irradiation experiments are a continuation of the AFC-1 fuel test series currently in progress in the ATR. This document discusses the experiments and the planned activities that will take place.

  13. 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;

    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...

  14. 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;

    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....

  15. 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...

  16. 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 ...

  17. 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....../2000. For the substances 2-methylpropane-2-thiol [FL-no: 12.174], methyl methanethiosulphonate [FL-no: 12.159], 2-methylbutane-2-thiol [FL-no: 12.172] and 2,4,4-trimethyl-1,3-oxathiane [FL-no: 16.057] there is an indication of a genotoxic potential in vitro. Therefore, in the absence of further genotoxicity data...

  18. 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...... of commerce have also been considered. Specifications including complete purity criteria and identity for the materials of commerce have been provided for all 12 candidate substances....

  19. 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 chemical groups 6 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 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 specifications for the materials of commerce have also been considered and for six substances information is lacking....

  20. 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 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....

  1. 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...

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

    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 in this revision 3 of Flavouring Group Evaluation 20, the SCF Opinion on benzoic acid. Furthermore information on stereoisomeric composition for two substa...

  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...... III. Ten of the substances in the present group have been reported to occur naturally in a wide range of food items. In its evaluation, the Panel as a default used the “Maximised Survey-derived Daily Intake” (MSDI) approach to estimate the per capita intakes of the flavouring substances in Europe....... However, when the Panel 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 level reported...

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

    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 five flavouring substances from subgroup 3.3 of FGE.19. In the Flavouring Group Evaluation 216 (FGE.216) additional genotoxicity...... of animals treated with 2-phenylcrotonaldehyde. Moreover, since the substance was genotoxic only without metabolic activation, it appears necessary to prove the absence of genotoxic effect locally in the gastro intestinal system using the Comet assay....

  5. Gauged Lepton Flavour

    CERN Document Server

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

    2016-01-01

    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.

  6. Fabrication Report for the AFC-2A and AFC-2B Capsule Irradiations in the ATR

    Energy Technology Data Exchange (ETDEWEB)

    Timothy A. Hyde

    2007-10-01

    This document provides a general narrative description of the AFC-2A and 2B fuel fabrication processes for the AFC 2A and AFC 2B fuel irradiation experiments fabricated at the Idaho National Laboratory’s Materials and Fuels Complex (MFC) for irradiation in the Advanced Test Reactor (ATR).

  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...... of a genotoxic potential in vitro. Therefore, in the absence of further genotoxicity data, the Panel concluded that the Procedure could not be applied to these five substances. For four substances, 3-mercaptooctanal [FL-no: 12.268], 3-mercaptodecanal [FL-no: 12.269], methanedithiol diacetate [FL-no: 12...

  8. 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......-no: 12.174], ethyl 2-mercapto-2-methyl propanoate [FL-no: 12.304] and 2,4,4-trimethyl-1,3- oxathiane [FL-no: 16.057] there is an indication of a genotoxic potential in vitro. Therefore, in the absence of further genotoxicity data, the Panel concluded that the Procedure could not be applied to these five...

  9. 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...

  10. 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...... 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 level reported by the Industry, especially in those cases where the annual production values were reported to be small. In consequence, the Panel had reservations about the data on use and use levels provided and the intake estimates obtained by the MSDI approach. In the absence of more precise...

  11. Various applications of Active Field Control (AFC)

    Science.gov (United States)

    Watanabe, Takayuki; Miyazaki, Hideo; Kishinaga, Shinji; Kawakami, Fukushi

    2003-10-01

    AFC is an electro-acoustic enhancement system, which has been under development at Yamaha Corporation. In this paper, several types of various AFC applications are discussed, while referring to representative projects for each application in Japan. (1) Realization of acoustics in a huge hall to classical music program, e.g., Tokyo International Forum. This venue is a multipurpose hall with approximately 5000 seats. AFC achieves loudness and reverberance equivalent to those of a hall with 2500 seats or fewer. (2) Optimization of acoustics for a variety of programs, e.g., Arkas Sasebo. AFC is used to create the optimum acoustics for each program, such as reverberance for classical concerts, acoustical support for opera singers, uniformity throughout the hall from the stage to under-balcony area, etc. (3) Control of room shape acoustical effect, e.g., Osaka Central Public Hall: In this renovation project, preservation of historically important architecture in the original form is required. AFC is installed to vary only the acoustical environment without architectural changes. (4) Assistance with crowd enthusiasm for sports entertainment, e.g., Tokyo Metropolitan Gymnasium. In this venue, which is designed as a very absorptive space for speech intelligibility, AFC is installed to enhance the atmosphere of live sports entertainment.

  12. 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.

  13. Scientific Opinion on Flavouring Group Evaluation 86, Revision 2 (FGE.86Rev2: Consideration of aliphatic and arylalkyl amines and amides evaluated by JECFA (65th meeting

    Directory of Open Access Journals (Sweden)

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

    2015-01-01

    Full Text Available The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA, and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC No 1565/2000. The present consideration concerns a group of 30 aliphatic and arylalkyl amines and amides evaluated by JECFA at the 65th meeting in 2005. This revision is required owing to additional available toxicity data on piperine [FL-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. The Panel agrees with JECFA’s conclusion “No safety concern at estimated levels of intake as flavouring substances” based on the Maximised Survey-derived Daily Intake (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 also been considered and for all 30 substances, the information is adequate.

  14. 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

    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...... criteria and identity for the materials of commerce have been provided for the three flavouring substances. The Panel concluded that for 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: 13.175] for which...

  15. 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;

    .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...

  16. 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;

    .125] do not give rise to safety concern 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. Specifications including complete purity...... criteria and identity for the materials of commerce have been provided for all four candidate substances....

  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

    (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. 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

    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...

  19. 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;

    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...

  20. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 21, Revision 5 (FGE.21Rev5): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30

    DEFF Research Database (Denmark)

    Nørby, Karin Kristiane; Beltoft, Vibe Meister

    .108, 15.115, 15.116, 15.118 and 15.135] do not give rise to safety concerns at their levels of dietary intake, estimated on the basis of the Maximised Survey-derived Daily Intake (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 criteria and identity for the materials of commerce, have been provided for all 41 candidate substances....

  1. 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 and amides evaluated by the JECFA (68th meeting

    Directory of Open Access Journals (Sweden)

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

    2014-04-01

    Full Text Available The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA, and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC No 1565/2000. The present consideration concerns a group of 12 aliphatic amines and amides evaluated by the JECFA at the 68th meeting in 2007. This revision is required owing to additional toxicity data on 3-(3,4-dimethoxyphenyl-N-[2-(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 substances, the information is adequate.

  2. Scientific Opinion on Flavouring Group Evaluation 203, Revision 1 (FGE.203Rev1: α,β-Unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double-bonds and with or without additional non-conjugated double-bonds

    Directory of Open Access Journals (Sweden)

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

    2014-04-01

    Full Text Available The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of flavouring substances from subgroup 1.1.4 of FGE.19 in the Flavouring Group Evaluation 203, Revision 1 (FGE.203Rev1. The Flavour Industry has provided additional genotoxicity studies for one representative substance in FGE.203, namely 2,4-decadienal [FL-no: 05.140]. Based on the available data, on newly submitted studies and on the scientific evidence from the literature, the Panel concluded that the genotoxic potential cannot be ruled out for the flavouring substances in this FGE.

  3. Analysis of ovarian reserve markers (AMH, FSH, AFC) in different age strata in IVF/ICSI patients

    Science.gov (United States)

    Shahrokh Tehraninezhad, Ensieh; Mehrabi, Fatemeh; Taati, Raheleh; Kalantar, Vahid; Aziminekoo, Elham; Tarafdari, Azam

    2016-01-01

    Background: The predictive roles of follicle stimulating hormone (FSH), anti-mullerian hormone (AMH) and antral follicle count (AFC) as ovarian reserve markers in women with different age groups are not established well. Objective: This study compares the value of FSH, AMH and AFC at the time of in vitro fertilization (IVF) treatment in different age groups. Materials and Methods: In this cross-sectional study, 103 women aged 20-43 years candidates for IVF/ICSI cycle were recruited. FSH, AMH and AFC on day 3 of menstrual cycle were measured. The relationship of these measured markers with outcome variables (oocytes number, number of frozen/fresh embryo and chemical and clinical pregnancy) was assessed in different age groups (i.e. 20-32, 33-37 and 38-43 years). Results: our results show that age was correlated with clinical pregnancy, oocyte count and fresh and frozen embryo (p<0.001). AMH, AFC and FSH were not correlated with clinical or chemical pregnancy at total population or age subgroups except the significant correlation of AFC with clinical pregnancy at 33-37 years old group. AFC was correlated with oocyte count and the number of fresh and frozen embryos in the ages group 20-32 years. In this age group, AMH was correlated with fresh and frozen embryos. AMH, AFC and FSH were correlated with oocyte count and the number of fresh embryos in age group 33-37 years. AMH was correlated with oocyte count and the number of fresh embryos in 38-43 years old group. Conclusion: We concluded that the age is the superior predictor of IVF outcome and AMH and AFC are variable predicting markers of ovarian reserve in different age groups. PMID:27679824

  4. 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)-one...

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

    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......, the specifications for the materials of commerce have also been considered and for four substances, the information is adequate; but for the substance [FL-no: 07.170] further information on stereoisomerism is required....

  6. Flavoured Soft Leptogenesis

    CERN Document Server

    Fong, Chee Sheng

    2008-01-01

    We study the impact of flavour in ``soft leptogenesis'' (leptogenesis induced by soft supersymmetry breaking terms). We address the question of how flavour effects can affect the region of parameters in which successful soft leptogenesis induced by CP violation in the right-handed sneutrino mixing is possible. We find that for decays which occur in the intermediate to strong washout regimes for all flavours, the produced total $B-L$ asymmetry can be up to a factor ${\\cal O}(30)$ larger than the one predicted with flavour effects being neglected. This enhancement, permits slightly larger values of the required lepton violating soft bilinear term.

  7. Refined AFC-Enabled High-Lift System Integration Study

    Science.gov (United States)

    Hartwich, Peter M.; Shmilovich, Arvin; Lacy, Douglas S.; Dickey, Eric D.; Scalafani, Anthony J.; Sundaram, P.; Yadlin, Yoram

    2016-01-01

    A prior trade study established the effectiveness of using Active Flow Control (AFC) for reducing the mechanical complexities associated with a modern high-lift system without sacrificing aerodynamic performance at low-speed flight conditions representative of takeoff and landing. The current technical report expands on this prior work in two ways: (1) a refined conventional high-lift system based on the NASA Common Research Model (CRM) is presented that is more representative of modern commercial transport aircraft in terms of stall characteristics and maximum Lift/Drag (L/D) ratios at takeoff and landing-approach flight conditions; and (2) the design trade space for AFC-enabled high-lift systems is expanded to explore a wider range of options for improving their efficiency. The refined conventional high-lift CRM (HL-CRM) concept features leading edge slats and slotted trailing edge flaps with Fowler motion. For the current AFC-enhanced high lift system trade study, the refined conventional high-lift system is simplified by substituting simply-hinged trailing edge flaps for the slotted single-element flaps with Fowler motion. The high-lift performance of these two high-lift CRM variants is established using Computational Fluid Dynamics (CFD) solutions to the Reynolds-Averaged Navier-Stokes (RANS) equations. These CFD assessments identify the high-lift performance that needs to be recovered through AFC to have the CRM variant with the lighter and mechanically simpler high-lift system match the performance of the conventional high-lift system. In parallel to the conventional high-lift concept development, parametric studies using CFD guided the development of an effective and efficient AFC-enabled simplified high-lift system. This included parametric trailing edge flap geometry studies addressing the effects of flap chord length and flap deflection. As for the AFC implementation, scaling effects (i.e., wind-tunnel versus full-scale flight conditions) are addressed

  8. Software Piracy Forensics: The Need for Further Developing AFC

    Science.gov (United States)

    Baboo, S. Santhosh; Bhattathiripad, P. Vinod

    Among all the available approaches for software piracy forensics, one existing and exceptional approach is the theoretical frame work called AFC (Abstraction-Filtering-Comparison), an accepted approach in US courts for evaluating copyright infringement claims involving computer software. Through this paper, the authors would like to approach AFC in a threefold manner: One, to discuss the nature and efficacy of AFC; two, to recount some existing observations on it, and three, to identify areas, if any, where there is scope and need for appropriate modifications to further increase the efficacy and validate the legitimacy of the AFC approach, and in particular from the view point of a researcher who believes that software intelligence offered by the automated tools for software piracy investigation needs to be supplemented with manual intelligence for making the expert report more judiciary-friendly.

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

    CERN Document Server

    Feldmann, Thorsten; Moch, Paul

    2016-01-01

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

  10. Lepton Flavour Violation in Composite Higgs Models

    CERN Document Server

    Feruglio, Ferruccio; Pattori, Andrea

    2015-01-01

    We discuss in detail the constraints on partial compositeness coming from flavour and CP violation in the leptonic sector. In a first part we present a formulation of partial compositeness in terms of a flavour symmetry group and a set of spurions, whose background values specify the symmetry breaking pattern. In such a framework we construct the complete set of dimension-six operators describing lepton flavour violation and CP violation. By exploiting the existing bounds, we derive limits on the compositeness scale in different scenarios, characterised by increasing restrictions on the spurion properties. We confirm that in the most general case the compositeness scale should lie well-above 10 TeV. However, if in the composite sectors mass parameters and Yukawa couplings are universal, such a bound can be significantly lowered, without necessarily reproducing the case of minimal flavour violation. The most sensitive processes are decays of charged leptons either of radiative type or into three charged lepton...

  11. EFSA ; Scientific Opinion on Flavouring Group Evaluation 98 (FGE.98): Consideration of three ring-unsaturated delta-lactones)

    DEFF Research Database (Denmark)

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

    evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of three unsaturated delta-lactones [FL-no: 10.031, 10.037 and 10.044] previously evaluated by the JECFA at their 49th meeting in 1997. The JECFA considered that further information...

  12. 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

  13. 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.

  14. Inclusive Flavour Tagging Algorithm

    Science.gov (United States)

    Likhomanenko, Tatiana; Derkach, Denis; Rogozhnikov, Alex

    2016-10-01

    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.

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

    Directory of Open Access Journals (Sweden)

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

    2014-05-01

    Full Text Available Chemical group (CG 34 comprises amino acids, of which 20 are currently authorised for use as flavours in food. The FEEDAP Panel was unable to perform an assessment of D,L-valine because of the lack of data on its purity. The Panel cannot conclude on the use of these compounds in water for drinking. In the absence of any information on the microbial strains or substrates used for the production of the additives, and with little information on the manufacturing process, the Panel cannot ascertain whether the manufacturing process introduces any safety concerns. The conclusions on target animals and consumer safety apply only to the compounds per se, and can be extrapolated only to feed additives containing these compounds when obtained by chemical synthesis or protein hydrolysis and to those produced by fermentation which have already undergone a strain-specific safety assessment by EFSA. The 19 compounds under assessment in CG 34 are safe at the proposed use level of 25 mg/kg feed for all animal species. The FEEDAP Panel considers the use of glycine at 20 g/kg in food for cats and dogs as safe. The safety of the proposed use of beta-alanine in pet food at 20 g/kg was not substantiated. Use of these compounds does not give rise to concern for consumer safety. The Panel considers it prudent to treat all 19 compounds as irritant to skin and eyes, skin sensitisers and hazardous by inhalation. They do not give rise to any concern for the safety of the environment. No further demonstration of their efficacy is necessary when used at concentrations up to 25 mg/kg complete feed. There is some evidence that high concentrations (20 g/kg in cat and dog food of glycine may influence the food preference of cats and dogs. Comparable evidence for beta-alanine is not available.

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

    Directory of Open Access Journals (Sweden)

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

    2012-07-01

    Full Text Available

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

  17. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 50, Revision 1 (FGE.50Rev1): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17Rev2 (2010)

    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...... concern at estimated levels of intake as flavouring substances” based on the MSDI approach. Adequate specifications for the materials of commerce are available for all 41 flavouring substances....

  18. Two AFC Loops For Low CNR And High Dynamics

    Science.gov (United States)

    Hinedi, Sami M.; Aguirre, Sergio

    1992-01-01

    Two alternative digital automatic-frequency-control (AFC) loops proposed to acquire (or reacquire) and track frequency of received carrier radio signal. Intended for use where carrier-to-noise ratios (CNR's) low and carrier frequency characterized by high Doppler shift and Doppler rate because of high relative speed and acceleration, respectively, between transmitter and receiver. Either AFC loops used in place of phase-locked loop. New loop concepts integrate ideas from classical spectrum-estimation, digital-phase-locked-loop, and Kalman-Filter theories.

  19. 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...

  20. 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...

  1. On the origin of neutrino flavour symmetry

    CERN Document Server

    King, Stephen F

    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 $\\Delta(3n^2)$ and $\\Delta(6n^2)$ groups, together with other examples such as $Z_7\\rtimes Z_3$. 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.

  2. LHCb flavour tagging performance

    CERN Document Server

    Calvi, M; Musy, M

    2003-01-01

    In CP violation measurements, the most accurate determination of the B flavour of neutral and charged B-mesons is necessary. In this note we summarize the tagging performances for the LHCb experiment, using different approaches and studying different decay channels.

  3. Flavour Compounds in Fungi

    DEFF Research Database (Denmark)

    Ravasio, Davide Antonio

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

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

    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...... of these flavouring substances, the specifications for the materials of commerce have also been considered and for all 20 substances, the information is adequate....

  5. 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 saturated or unsaturated alicyclic alcohol, aldehyde, and esters evaluated by EFSA in FGE.12Rev2 (2011)

    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...... 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....

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

    DEFF Research Database (Denmark)

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

    concluded that they would pose “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 for the substances evaluated through...

  7. Scientific Opinion on the safety and efficacy of glycyrrhizic acid ammoniated (chemical group 30, miscellaneous substances when used as a flavouring for all animal species

    Directory of Open Access Journals (Sweden)

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

    2015-01-01

    Full Text Available Glycyrrhizic acid is extracted from the dried and ground rhizome and root portions of the perennial leguminous plant Glycyrrhiza glabra L., native to southern Europe and Central Asia, or other species of the genus Glycyrrhiza. It is currently listed in the register of flavouring substances, allowing its use in food without restriction. Glycyrrhyzic acid ammoniated is safe at the concentration of 1 mg/kg complete feed for all species, except chickens for fattening and laying hens. For these two categories, a safe concentration of 0.3 mg/kg complete feed applies. The Panel on Additives and Products or Substances used in Animal Feed (FEEDAP cannot conclude on the safety of the additive used in water for drinking. The FEEDAP Panel considers that the use of glycyrrhizic acid ammoniated in animal nutrition would not measurably increase consumer exposure. In the absence of data on user safety, the FEEDAP Panel considers it prudent to treat glycyrrhizic acid ammoniated as an irritant to skin, eyes and respiratory tract and as a skin sensitiser. The use of glycyrrhizic acid ammoniated in animal feeds would not pose a risk to the environment. As glycyrrhizic acid ammoniated is used in food as a flavouring, no further demonstration of efficacy is necessary.

  8. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 218, Revision 1 (FGE.218Rev1): alpha,beta-Unsaturated aldehydes and precursors from subgroup 4.2 of FGE.19: Furfural derivatives

    DEFF Research Database (Denmark)

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

    .001], for which there was a request for genotoxicity data in FGE.218. Flavouring Group Evaluation 218 (FGE.218) consists of furfural [FL-no: 13.018] and seven substances structurally related to furfural, 5-methylfurfural [FL-no: 13.001], furfuryl alcohol [FL-no: 13.019] and five esters of furfuryl alcohol...... is expected to be oxidised to the alpha,beta-unsaturated aldehyde furfural. However, based on the data then available the Panel concluded that furfural is not of concern with respect to genotoxicity. Furthermore, the Panel concluded that not only furfural but also the structurally related furfuryl alcohol...... to 5-[(sulphoxy)methyl]furfural which shows genotoxic potential in vitro, 5-hydroxymethylfurfural could not be evaluated through the Procedure. Accordingly, the Panel concluded that 5-methylfurfural could not be evaluated through the Procedure either. Industry has submitted additional data on the 5...

  9. 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;

    , 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. Adequate specifications including complete purity criteria and identity for the materials of commerce have been provided...

  10. 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;

    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...

  11. 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;

    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....

  12. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids) , 2015. Scientific Opinion on Flavouring Group Evaluation 65, Revisio n 1 (FGE.65Rev1 ) : Consideration of sulfur - substituted furan derivatives used as flavouring agents evaluated by JECFA (59th meeting) structurally related to a subgroup of substances within the group of ‘ Furfuryl and furan derivatives with and without additional side - chain substituents and heteroatoms from chemical group 14’ evaluated by JECFA in FGE.13Rev2 (2011)

    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 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...... for the materials of commerce have also been considered and for all 33 substances, the information is adequate....

  13. 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

    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...

  14. Constraining multi-Higgs flavour models

    Energy Technology Data Exchange (ETDEWEB)

    Gonzalez Felipe, R.; Silva, Joao P. [Rua Conselheiro Emidio Navarro 1, Instituto Superior de Engenharia de Lisboa-ISEL, Lisbon (Portugal); Universidade de Lisboa, Centro de Fisica Teorica de Particulas (CFTP), Instituto Superior Tecnico, Lisbon (Portugal); Ivanov, I.P. [Universite de Liege, IFPA, Liege (Belgium); Sobolev Institute of Mathematics, Novosibirsk (Russian Federation); Ghent University, Department of Physics and Astronomy, Ghent (Belgium); Nishi, C.C. [Universidade Federal do ABC-UFABC, Santo Andre, SP (Brazil); Serodio, Hugo [Universitat de Valencia-CSIC, Departament de Fisica Teorica and IFIC, Burjassot (Spain)

    2014-07-15

    To study a flavour model with a non-minimal Higgs sector one must first define the symmetries of the fields; then identify what types of vacua exist and how they may break the symmetries; and finally determine whether the remnant symmetries are compatible with the experimental data. Here we address all these issues in the context of flavour models with any number of Higgs doublets. We stress the importance of analysing the Higgs vacuum expectation values that are pseudo-invariant under the generators of all subgroups. It is shown that the only way of obtaining a physical CKM mixing matrix and, simultaneously, non-degenerate and non-zero quark masses is requiring the vacuum expectation values of the Higgs fields to break completely the full flavour group, except possibly for some symmetry belonging to baryon number. The application of this technique to some illustrative examples, such as the flavour groups Δ(27), A{sub 4} and S{sub 3}, is also presented. (orig.)

  15. Top-Flavoured Dark Matter in Dark Minimal Flavour Violation

    OpenAIRE

    Blanke, Monika; Kast, Simon

    2017-01-01

    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 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 consid...

  16. Charged-lepton flavour physics

    Indian Academy of Sciences (India)

    Andreas Hoecker

    2012-11-01

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

  17. SO(10) models with flavour symmetries: classification and examples

    Science.gov (United States)

    Ivanov, I. P.; Lavoura, L.

    2016-10-01

    Renormalizable SO(10) grand unified theory (GUT) models equipped with flavour symmetries are a popular framework for addressing the flavour puzzle. Usually, the flavour symmetry group has been an ad hoc choice, and no general arguments limiting this choice were known. In this paper, we establish the full list of flavour symmetry groups which may be enforced, without producing any further accidental symmetry, on the Yukawa-coupling matrices of an SO(10) GUT with arbitrary numbers of scalar multiplets in the {{10}}, \\bar{{{126}}}, and {{120}} representations of SO(10). For each of the possible discrete non-Abelian symmetry groups, we present examples of minimal models which do not run into obvious contradiction with the phenomenological fermion masses and mixings.

  18. 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.

  19. Lepton flavour violation in composite Higgs models

    Energy Technology Data Exchange (ETDEWEB)

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

    2015-12-08

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

  20. Lepton flavour violation in composite Higgs models

    Energy Technology Data Exchange (ETDEWEB)

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

    2015-12-15

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

  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. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 91, Re vision 2 (FGE.91Rev2): Consid eration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53rd and 68th meetings

    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...... as flavouring substances” based on the MSDI approach For seven substances [FL-no: 12.038, 12.085, 12.137, 12.138, 12.145, 12.252 and 12.259] the Panel decided, contrary to the JECFA that these substances could not be evaluated due to absence of a NOAEL from either one of these substances or from a structurally...

  3. A T' Flavour Model for Fermions and its Phenomenology

    CERN Document Server

    Merlo, Luca

    2011-01-01

    We present a supersymmetric flavour model based on the T' discrete group, which explains fermion masses and mixings. The flavour symmetry, acting in the supersymmetric sector, provides well defined sfermion mass matrices and the resulting supersymmetric spectrum accounts for sufficiently light particles that could be seen at LHC. Furthermore, several contributions to FCNC processes are present and they can be useful to test the model in the present and future experiments. We will review the main results for both leptons and quarks.

  4. Flavour Physics and CP Violation

    CERN Document Server

    Pich, Antonio

    2013-01-01

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

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

    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 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...... for the materials of commerce have also been considered for the substances evaluated through the Procedure and for all 19 substances, the information is adequate....

  6. Scientific Opinion on Flavouring Group Evaluation 67 Revision 2 (FGE.67Rev2): Consideration of 28 furan-substituted compounds evaluated by JECFA at the 55th, 65th and 69th meetings (JECFA, 2001, 2006a, 2009b)

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 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 furth...

  7. Risk assessment of flavouring substances used in foods

    DEFF Research Database (Denmark)

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

    2006-01-01

    The aim of the present project, the FLAVIS project, is to perform risk assessment of chemically defined flavouring substances. The evaluations are then presented to the European Food Safety Authority (EFSA) for final adoption in its Scientific Panel on food additives, flavourings, processing aids...... 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...... the approach developed by the “Joint FAO/WHO Expert Committee on Food Additives” (JECFA) and referred to in Commission Regulation EC No. 1565/2000. First, the 2800 flavouring substances are divided into groups of structurally related substances. The Procedure is then a stepwise approach that integrates...

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

    Indian Academy of Sciences (India)

    S Sahoo; L Maharana

    2004-09-01

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

  9. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87

    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...... of commerce have also been considered and for eight stereoisomeric substances [FL-no: 06.040, 08.073, 09.371, 09.780, 10.050, 13.060, 13.161 and 16.039], the stereoisomeric composition has to be specified further....

  10. 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;

    .068, 04.069, 04.075, 04.079, 04.084, 08.127, 09.687, 13.170 and 13.200] 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. 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...

  11. Flavour chemicals in electronic cigarette fluids

    OpenAIRE

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

    2015-01-01

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

  12. Flavour physics and CP violation

    CERN Document Server

    Kou, Emi

    2014-01-01

    In these three lectures, I overview the theoretical framework of the flavour physics and CP violation. The first lecture is the introduction to the flavour physics. Namely, I give theoretical basics of the weak interaction. I follow also some historical aspect, discovery of the CP violation, phenomenological studies of charged and neutral currents and the success of the GIM mechanism. In the second lecture, I describe the flavour physics and CP violating phenomena in the Standard Model (SM). I also give the latest experimental observation of the CP Violation at the B factories and the LHC and discuss its interpretation. In the third lecture, I discuss the on-going search of the signals beyond SM in the flavour physics and also the future prospects.

  13. 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.)

  14. Heavy flavour results from ATLAS

    Directory of Open Access Journals (Sweden)

    Bell P. J.

    2012-06-01

    Full Text Available A selection of heavy-flavour physics results from the ATLAS experiment is presented, based on data collected in proton-proton collisions at the LHC during 2010. Differential cross-sections for the production of heavy flavours, charmonium and bottomonium states and D-mesons are presented and compared to various theoretical models. Results of B-hadron lifetime measurements are also reported.

  15. Gauge Invariants and Correlators in Flavoured Quiver Gauge Theories

    CERN Document Server

    Mattioli, Paolo

    2016-01-01

    In this paper we study the construction of holomorphic gauge invariant operators for general quiver gauge theories with flavour symmetries. Using a characterisation of the gauge invariants in terms of equivalence classes generated by permutation actions, along with representation theory results in symmetric groups and unitary groups, we give a diagonal basis for the 2-point functions of holomorphic and anti-holomorphic operators. This involves a generalisation of the previously constructed Quiver Restricted Schur operators to the flavoured case. The 3-point functions are derived and shown to be given in terms of networks of symmetric group branching coefficients. The networks are constructed through cutting and gluing operations on the quivers.

  16. Lepton Mixing Predictions from (Generalised) CP and Discrete Flavour Symmetry

    CERN Document Server

    Neder, Thomas

    2015-01-01

    An important class of flavour groups, that are subgroups of $U(3)$ and that predict experimentally viable lepton mixing parameters including Majorana phases, is the $\\Delta(6n^2)$ series. The most well-known member is $\\Delta(24)=S_4$. I present results of several extensive studies of lepton mixing predictions obtained in models with a $\\Delta(6n^2)$ flavour group that preserve either the full residual $Z_2\\times Z_2$ or a $Z_2$ subgroup for neutrinos and can include a generalised CP symmetry. Predictions include mixing angles and Dirac CP phase generally; and if invariance under a generalised CP symmetry is included, also Majorana phases. For this, the interplay of flavour group and generalised CP symmetry has to be studied carefully.

  17. Lepton Flavour Violation Experiments

    Directory of Open Access Journals (Sweden)

    F. Cei

    2014-01-01

    Full Text Available Lepton Flavour Violation in the charged lepton sector (CLFV is forbidden in the Minimal Standard model and strongly suppressed in extensions of the model to include finite neutrino mixing. On the other hand, a wide class of Supersymmetric theories, even coupled with Grand Unification models (SUSY-GUT models, predict CLFV processes at a rate within the reach of new experimental searches operated with high resolution detectors at high intensity accelerators. As the Standard model background is negligible, the observation of one or more CLFV events would provide incontrovertible evidence for physics beyond Standard model, while a null effect would severely constrain the set of theory parameters. Therefore, a big experimental effort is currently (and will be for incoming years accomplished to achieve unprecedented sensitivity on several CLFV processes. In this paper we review past and recent results in this research field, with focus on CLFV channels involving muons and tau's. We present currently operating experiments as well as future projects, with emphasis laid on how sensitivity enhancements are accompanied by improvements on detection techniques. Limitations due to systematic effects are also discussed in detail together with the solutions being adopted to overcome them.

  18. Scientific Opinion on the safety and efficacy of aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols and esters with esters containing tertiary alcohols ethers (chemical group 6 when used as flavourings for all animal species

    Directory of Open Access Journals (Sweden)

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

    2012-11-01

    Full Text Available Chemical group 6 consists of aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols and esters with esters containing tertiary alcohols ethers, of which 13 are currently authorised for use as flavours in food. The high use level proposed by the applicant for linalool (25 mg/kg complete feed is safe for salmonids, veal calves, cattle for fattening and pets (excluding cats without a margin of safety with the exception of dogs (SF = 1.4. The safe use level for pigs and dairy cows is 20, for piglets 12 and for poultry 10 mg/kg complete feed. The high use level of 5 mg/kg complete feed for linalyl acetate, linalyl butyrate, linalyl formate, linalyl propionate, linalyl isobutyrate, terpineol, α-terpineol and terpineol acetate and 4-terpinenol is safe for all species with a margin of safety of 1.2 to 12. For nerolidol, 2-methyl-1-phenylpropan-2-ol and 2-(4-methylphenylpropan-2-ol, the maximum safe concentration is 1 mg/kg complete feed for pigs and poultry and 1.5 mg/kg complete feed for all other species. The absence of a margin of safety would not allow the simultaneous administration in feed and water for drinking of the following compounds: linalool, nerolidol, 2-methyl-1-phenylpropan-2-ol and 2-(4methylphenylpropan-2-ol. No safety concern would arise for the consumer from the use of compounds belonging to CG 6 up to the highest safe level in feedingstuffs for all animal species. All compounds should be considered as irritants to skin, eyes and respiratory tract, and as skin sensitisers. All compounds of CG 6 are predicted to be safe to the soil compartment when used at levels safe to the target species. Using predictions based on chemical structure, 2-methyl-1-phenylpropan-2-ol and 2-(4-methylphenylpropan-2-ol were estimated to be safe to aquatic compartments. In the absence of experimental data, safety to aquatic compartments could not be established for linalyl butyrate, linalyl isobutyrate, terpineol acetate, 4

  19. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2016. Scientific Opinion on Flavouring Group Evaluation 51, Revision 2 (FGE.51Rev2): Consideration of alicyclic ketones and secondary alcohols and related esters evaluated by the JECFA (59th meeting) structurally related to alicyclic ketones secondary alcohols and related esters in FGE.09Rev6 (2015b)

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    and to finalise the evaluation. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have been considered and are adequate for 21 substances. For [FL-no: 07.094 and 07.112], information on the solubility in water and ethanol is missing. The chemical...

  20. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2016 Scientific Opinion on Flavouring Group Evaluation 75, Revision 1 (FGE.75Rev1): Consideration of tetrahydrofuran derivatives evaluated by JECFA (63rd meeting) structurally related to tetrahydrofuran derivatives evaluated by EFSA in FGE.33 (2008)

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    with the JECFA conclusion ‘No safety concern at estimated level of intake as flavouring substances’ based on the maximised survey-derived daily intake (MSDI) approach. The specifications for the materials of commerce have also been considered and for all 11 substances, the information is adequate....

  1. Synthetic Protocol for AFCS: A Biologically Active Fluorescent Castasterone Analog Conjugated to an Alexa Fluor 647 Dye.

    Science.gov (United States)

    Winne, Johan M; Irani, Niloufer G; Van den Begin, Jos; Madder, Annemieke

    2017-01-01

    Synthetic derivatization of hormonally active brassinosteroids (BRs) can provide useful small molecule tools to probe BR signaling pathways, such as fluorescent analogs. However, most biologically active BRs are not suitable for direct chemical conjugation techniques because their derivatization typically requires extensive synthetic work and chemistry expertise. Here, we describe an operationally simple, two-step procedure to prepare and purify an Alexa Fluor 647-castasterone (AFCS) from commercially available materials. The reported strategy is also amenable to the introduction of various other amine-based labeling groups.

  2. Neutrino Mixings and the S4 Discrete Flavour Symmetry

    CERN Document Server

    Bazzocchi, Federica

    2012-01-01

    Discrete non-Abelian Symmetries have been extensively used to reproduce the lepton mixings. In particular, the S4 group turned out to be suitable to describe predictive mixing patterns, such as the well-known Tri-Bimaximal and the Bimaximal schemes, which all represent possible first approximations of the experimental lepton mixing matrix. We review the main application of the S4 discrete group as a flavour symmetry, first dealing with the formalism and later with the phenomenological implications. In particular, we summarize the main features of flavour models based on S4, commenting on their ability in reproducing a reactor angle in agreement with the recent data and on their predictions for lepton flavour violating transitions.

  3. Heavy Flavour Production at LHC: an overview

    Directory of Open Access Journals (Sweden)

    Eugenio Bruno Giuseppe

    2014-04-01

    Full Text Available An overview of experimental results on the production of heavy flavour (charm and bottom hadrons at LHC is presented. Both the open and hidden heavy flavour sectors are covered, with an emphasis on heavy ion collisions.

  4. Lepton flavour violating decays of $\\mu$ and $\\tau$ lepton in a gauge group $SU_L(2)\\times SU_R(2)\\times SU_l(2)$

    CERN Document Server

    Fayyazuddin,

    2016-01-01

    A model for electroweak unification based on gauge group $ SU_L(2)\\times SU_R(2)\\times SU_l(2) $ for leptons is formulated. The group $SU_l(2)$ is in the lepton space.The left handed leptons and anti-leptons are assigned to the fundamental representation $(2,2,\\bar{2})$ of the group.The left- right symmetric gauge group $ SU_L(2)\\times SU_R(2)\\times U_{Y_1}(1) $ is contained in the above group for leptons. Out of three vector bossons $ Y_\\mu^\\pm $,$Y_{3\\mu}$ of $SU_l(2)$,the charged vector bosons $Y_\\mu^\\pm$ mediate the lepton number violating $ \\mu$ and $\\tau$ decays. The neutral vector bosson $ Y_{3\\mu}$ with coupling constant $ g_{Y}$ plays the same role as the vector bosson $B_{1\\mu}$ with coupling constant $g_1$ associated with Abelian part $ U_{Y_1}(1)$ with $Y_1=\\mp1$ for leptons and anti leptons. The left handed quarks and anti quarks are assigned to representations (2,1) and (1,2) with $Y_1=\\pm \\frac{1}{3}$ of the left-right symmetric gauge group. The lepton number violating $\\mu~and~\\tau$ decays sim...

  5. EFSA Panel on F ood Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) ; Scientific Opinion on Flavouring Group Evaluation 63, Revision 2 (FGE.63Rev2): Consideration of aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59 th and 6 9 th meeting s ) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched - chain carboxylic acids evaluated by EFSA in FGE.07 Rev4

    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...... the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for all 20 substances, the information is adequate. © European Food Safety Authority, 2013...

  6. EFSA EFSA ; Scientific Opinion on Flavouring Group Evaluation 99 (FGE.99): Consideration of furanone derivatives evaluated by the JECFA (63rd, 65th and 69th meetings)

    DEFF Research Database (Denmark)

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

    evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of five furanone derivatives evaluated by the JECFA at their 63rd, 65th and 69th meetings. The substances were evaluated through a stepwise approach that integrates information...

  7. 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;

    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...... genotoxic effects in germ cells, which theoretically may result in reduced reproductive capacity or in inheritable genetic damage. Reduced reproductive capacity and inheritable genetic damage are toxicological endpoints which differ from carcinogenicity and therefore, the negative results...... that the representative substance for subgroup 4.4b, 4-hydroxy-2,5-dimethylfuran-3(2H)-one [FL-no: 13.010], is unable to induce adverse effects both on male rat reproductive capacity and dominant lethality. On this basis, the Panel concludes that there is no concern for this substance to induce heritable genetic damage...

  8. Fermion masses and mixing in $\\Delta(27)$ flavour model

    CERN Document Server

    Abbas, Mohammed

    2014-01-01

    An extension of the Standard Model (SM) based on the non-Abelian discrete group $\\Delta(27)$ is considered. The $\\Delta(27)$ flavour symmetry is spontaneously broken only by gauge singlet scalar fields, therefore our model is free from any flavour changing neural current. We show that the model accounts simultaneously for the observed quark and lepton masses and their mixing. In the quark sector, we find that the up quark mass matrix is flavour diagonal and the Cabbibo-Kobayashi-Maskawa (CKM) mixing matrix arises from down quarks. In the lepton sector, we show that the charged lepton mass matrix is almost diagonal. We also adopt type-I seesaw mechanism to generate neutrino masses. A deviated mixing matrix from tri-bimaximal Maki-Nakagawa-Sakata (MNS), with $\\sin\\theta_{13} \\sim 0.13$ and $\\sin^2 \\theta_{23} \\sim 0.41$, is naturally produced.

  9. AFC-1 Transmutation Fuels Post-Irradiation Hot Cell Examination 4-8 at.% - Final Report (Irradiation Experiments AFC-1B, -1F and -1Æ)

    Energy Technology Data Exchange (ETDEWEB)

    Bruce Hilton; Douglas Porter; Steven Hayes

    2006-09-01

    The AFC-1B, AFC-1F and AFC-1Æ irradiation tests are part of a series of test irradiations designed to evaluate the feasibility of the use of actinide bearing fuel forms in advanced fuel cycles for the transmutation of transuranic elements from nuclear waste. The tests were irradiated in the Idaho National Laboratory’s (INL) Advanced Test Reactor (ATR) to an intermediate burnup of 4 to 8 at% (2.7 - 6.8 x 1020 fiss/cm3). The tests contain metallic and nitride fuel forms with non-fertile (i.e., no uranium) and low-fertile (i.e., uranium bearing) compositions. Results of postirradiation hot cell examinations of AFC-1 irradiation tests are reported for eleven metallic alloy transmutation fuel rodlets and five nitride transmutation fuel rodlets. Non-destructive examinations included visual examination, dimensional inspection, gamma scan analysis, and neutron radiography. Detailed examinations, including fission gas puncture and analysis, metallography / ceramography and isotopics and burnup analyses, were performed on five metallic alloy and three nitride transmutation fuels. Fuel performance of both metallic alloy and nitride fuel forms was best correlated with fission density as a burnup metric rather than at.% depletion. The actinide bearing transmutation metallic alloy compositions exhibit irradiation performance very similar to U-xPu-10Zr fuel at equivalent fission densities. The irradiation performance of nitride transmutation fuels was comparable to limited data published on mixed nitride systems.

  10. Heavy flavour production at HERA

    Directory of Open Access Journals (Sweden)

    Brugnera Riccardo

    2014-01-01

    Full Text Available In this brief review, recent experimental results from the H1 and ZEUS collaborations on heavy flavour production in deep inelastic scattering and photoproduction regimes are summarized. The results cover charm fragmentation fractions, charm and beauty cross sections, F2cc̄ and F2bb̄ proton structure functions and the running charm- and beauty-quark masses.

  11. Kaon Flavour Physics Strikes Back

    CERN Document Server

    Buras, Andrzej J

    2016-01-01

    In this short presentation I emphasize the increased importance of kaon flavour physics in the search for new physics (NP) that we should witness in the rest of this decade and in the next decade. The main actors will be the branching ratios for the rare decays $K^+\\rightarrow\\pi^+\

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2016-03-15

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

  13. Flavour physics and CP violation

    Indian Academy of Sciences (India)

    Rukmani Mohanta; Anjan Kumar Giri

    2010-05-01

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

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

    Science.gov (United States)

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

    2016-09-14

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

  15. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 73, Revision 2 (FGE.73Rev2). Consideration of alicyclic primary alcohols, aldehydes, acids and related esters evaluated by JECFA (59th meeting) structurally related to primary saturated or unsaturated alicyclic alcohols, aldehydes, acids and esters evaluated by EFSA in FGE.12Rev3 (2012)

    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...... for the materials of commerce have also been considered and for all 18 substances, the information is adequate....

  16. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 73, Revision 3 (FGE.73Rev3): Consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th and 63rd meeting) structurally related to primary saturated or unsaturated alicyclic alcohols, aldehydes, acids and esters evaluated by EFSA in FGE.12Rev4 (2013)

    DEFF Research Database (Denmark)

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

    .712] considered in this FGE 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...

  17. Scientific Opinion on the safety and efficacy of primary aliphatic saturated or unsaturated alcohols/aldehydes/acids/acetals/esters with a second primary, secondary or tertiary oxygenated functional group including aliphatic lactones (chemical group 9 when used as flavourings for all animal species

    Directory of Open Access Journals (Sweden)

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

    2012-10-01

    Full Text Available

    Chemical group 9 consists of primary aliphatic saturated or unsaturated alcohols/aldehydes/acids/acetals/esters with a second primary, secondary or tertiary oxygenated functional group including aliphatic lactones, of which 30 are currently authorised for use as flavours in food. The FEEDAP Panel was unable to perform an assessment of 2-oxopropanal because of issues related to the purity of the compound. The FEEDAP Panel concludes that lactic acid, succinic acid, fumaric acid, 4-oxovaleric acid, ethyl lactate, butyl lactate, butyl-O-butyryllactate, hex-3-enyl lactate, hexyl lactate, ethyl acetoacetate, ethyl 4-oxovalerate, diethylsuccinate and diethyl malonate are considered to be safe for all animal species at the use levels proposed when used as feed flavourings; octano-1,4-lactone, nonano-1,4-lactone, decano-1,4-lactone and undecano-1,4-lactone are safe at 20 mg/kg complete feed; butyro-1,4-lactone, pentano-1,4-lactone, hexano-1,4-lactone, heptano-1,4-lactone, octano-1,5-lactone, nonano-1,5-lactone, decano-1,5-lactone and undecano-1,5-lactone at 5 mg/kg complete feed; dodecano-1,4-lactone, dodecano-1,5-lactone, tetradecano-1,5-lactone, and pentadecano-1,15-lactone at a maximum of 1.5 mg/kg complete feed for cattle, salmonids and non food producing animals and of 1 mg/kg complete feed for pigs and poultry. No safety concern was identified for the consumer from the use of compounds belonging to CG 9 up to the highest safe level in feedingstuffs for all animal species. All compounds should be considered as irritants to skin, eyes and respiratory tract, and as skin sensitizers. The compounds do not pose a risk to the environment when used at concentrations considered safe for the target species. Since all compounds are used in food as flavourings, no further demonstration of efficacy is necessary.

  18. A four-alternative forced choice (4AFC) software for observer performance evaluation in radiology

    Science.gov (United States)

    Zhang, Guozhi; Cockmartin, Lesley; Bosmans, Hilde

    2016-03-01

    Four-alternative forced choice (4AFC) test is a psychophysical method that can be adopted for observer performance evaluation in radiological studies. While the concept of this method is well established, difficulties to handle large image data, perform unbiased sampling, and keep track of the choice made by the observer have restricted its application in practice. In this work, we propose an easy-to-use software that can help perform 4AFC tests with DICOM images. The software suits for any experimental design that follows the 4AFC approach. It has a powerful image viewing system that favorably simulates the clinical reading environment. The graphical interface allows the observer to adjust various viewing parameters and perform the selection with very simple operations. The sampling process involved in 4AFC as well as the speed and accuracy of the choice made by the observer is precisely monitored in the background and can be easily exported for test analysis. The software has also a defensive mechanism for data management and operation control that minimizes the possibility of mistakes from user during the test. This software can largely facilitate the use of 4AFC approach in radiological observer studies and is expected to have widespread applicability.

  19. Lepton Flavour Violation in Models with A4 Flavour Symmetry

    CERN Document Server

    Feruglio, Ferruccio; Lin, Yin; Merlo, Luca

    2008-01-01

    We analyze lepton flavour violating transitions, leptonic magnetic dipole moments (MDMs) and electric dipole moments (EDMs) in a class of models characterized by the flavour symmetry A4 x Z3 x U(1)_{FN}, whose choice is motivated by the approximate tri-bimaximal mixing observed in neutrino oscillations. We construct the relevant low-energy effective Lagrangian where these effects are dominated by dimension six operators, suppressed by the scale M of new physics. All the flavour breaking effects are universally described by the vacuum expectation values of a set of spurions. We separately analyze both a supersymmetric and a general case. While the observed discrepancy delta a_mu in the anomalous MDM of the muon suggests M of order of a few TeV, several data require M above 10 TeV, in particular the limit on EDM of the electron. In the general case also the present limit on BR(mu -> e gamma) requires M >10 TeV, at least. The branching ratios for mu -> e gamma, tau -> mu gamma and tau -> e gamma are all expecte...

  20. DeepFlavour in CMS

    CERN Document Server

    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.

  1. Aspects of Leptonic Flavour Mixing

    CERN Document Server

    Feruglio, Ferruccio

    2016-01-01

    Since the discovery of neutrino oscillations many ideas have been put forward to explain the special features of the leptonic mixing and the differences with respect to the quark sector. In this talk I review some of these proposals, emphasizing especially their predictability. In the light of the new data, I first revisit fixed-point relations among mixing angles and phases. Then I briefly comment on radiative neutrino masses. Finally I discuss the role of flavour symmetries. Given the very many existing models I focus on two classes of models. On the one hand I illustrate the ability of models based on a generalization of the anarchy idea in reproducing the main features of both the quark and the lepton spectrum, also in a GUT framework. On the other hand I discuss less ambitious but more predictive models based on discrete flavour symmetries, centered on the properties of the leptonic mixing matrix.

  2. Reducing friction-induced vibration using intelligent active force control (AFC) with piezoelectric actuators

    Indian Academy of Sciences (India)

    S M Hashemi-Dehkordi; A R Abu-Bakar; M Mailah

    2012-12-01

    In this paper, a novel approach to reduce the effect of mode coupling that causes friction induced vibration (FIV) is proposed by applying an intelligent active force control (AFC)-based strategy employing piezoelectric actuators with hysteresis effect to a simplified two degree-of-freedom mathematical model of a friction-induced vibration system. At first, the model is simulated and analysed using a closed loop pure Proportional-Integral-Derivative (PID) controller. Later, it is integrated with the intelligent AFC with fuzzy logic (FL) estimator and simulated under similar operating condition. After running several tests with different sets of operating and loading conditions, the results both in time and frequency domains show that the PID controller with the intelligent AFC is much more effective in reducing the vibration, compared to the pure PID controller alone.

  3. Neutrino Mass and Flavour Models

    CERN Document Server

    King, Stephen F

    2009-01-01

    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.

  4. Minimal flavour violation and anomalous top decays

    Energy Technology Data Exchange (ETDEWEB)

    Faller, Sven; Mannel, Thomas [Theoretische Physik 1, Department Physik, Universitaet Siegen, D-57068 Siegen (Germany); Gadatsch, Stefan [Nikhef, National Institute for Subatomatic Physics, P.O. Box 41882, 1009 Amsterdam (Netherlands)

    2013-07-01

    Any experimental evidence of anomalous top-quark couplings will open a window to study physics beyond the standard model (SM). However, all current flavour data indicate that nature is close to ''minimal flavour violation'', i.e. the pattern of flavour violation is given by the CKM matrix, including the hierarchy of parameters. In this talk we present results of the conceptual test of minimal flavour violation for the anomalous charged as well as flavour changing top-quark couplings. Our analysis is embedded in two-Higgs doublet model of type II (2HDM-II). Including renormalization effects, we calculate the top decay rates taking into account anomalous couplings constrained by minimal flavour violation.

  5. Flavour Covariant Formalism for Resonant Leptogenesis

    CERN Document Server

    Dev, P S Bhupal; Pilaftsis, Apostolos; Teresi, Daniele

    2014-01-01

    We present a fully flavour-covariant formalism for transport phenomena and apply it to study the flavour-dynamics of Resonant Leptogenesis (RL). We show that this formalism provides a complete and unified description of RL, consistently accounting for three distinct physical phenomena: (i) resonant mixing and (ii) coherent oscillations between different heavy-neutrino flavours, as well as (iii) quantum decoherence effects in the charged-lepton sector. We describe the necessary emergence of higher-rank tensors in flavour space, arising from the unitarity cuts of partial self-energies. Finally, we illustrate the importance of this formalism within a minimal Resonant $\\tau$-Genesis model by showing that, with the inclusion of all flavour effects in a consistent way, the final lepton asymmetry can be enhanced by up to an order of magnitude, when compared to previous partially flavour-dependent treatments.

  6. Patterns of Flavour Violation in the RSc Model, the LHT Model and Supersymmetric Flavour Models

    CERN Document Server

    Buras, Andrzej J

    2009-01-01

    We summarize the results on patterns of flavour violation in a Randall-Sundrum model with custodial protection (RSc) and compare them with those identified in the Littlest Higgs Model with T--parity (LHT) and in a number of SUSY Flavour Models. While K decays play in this presentation a prominent role, the inclusion of B physics and lepton flavour violation is crucial in the distinction between these three popular extensions of the Standard Model (SM) by means of flavour physics.

  7. 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;

    of subgroup 4.4a, 2,5-dimethylfuran-3(2H)-one [FL-no: 13.119] and 4-acetyl-2,5-dimethylfuran-3(2H)-one [FL-no: 13.175]. Based on the new data the Panel concluded that 2,5-dimethylfuran-3(2H)-one [FL-no: 13.119] does not give rise to concern with respect to genotoxicity. For 4-acetyl-2,5-dimethylfuran-3(2H)-one......, including analysis of liver. This is also applicable to 2,5-dimethyl-4-methoxyfuran-3(2H)-one [FL-no:13.089] and 2,5-dimethyl-4-ethoxyfuran-3(2H)-one [FL-no:13.117], which are covered by the representative substance 4-acetyl-2,5-dimethylfuran-3(2H)-one [FL-no:13.175]. The Flavour Industry has informed...... that 5-methylfuran-3(2H)-one [FL-no: 13.157] is not in common use in the flavour industry and is no longer supported....

  8. Lepton flavour violation in models with A flavour symmetry

    Science.gov (United States)

    Feruglio, Ferruccio; Hagedorn, Claudia; Lin, Yin; Merlo, Luca

    2009-03-01

    We analyze lepton flavour violating transitions, leptonic magnetic dipole moments (MDMs) and electric dipole moments (EDMs) in a class of models characterized by the flavour symmetry A×Z×U(1, whose choice is motivated by the approximate tri-bimaximal mixing observed in neutrino oscillations. We construct the relevant low-energy effective Lagrangian where these effects are dominated by dimension six operators, suppressed by the scale M of new physics. All the flavour breaking effects are universally described by the vacuum expectation values of a set of spurions. We separately analyze both a supersymmetric and a general case. While the observed discrepancy δa in the anomalous MDM of the muon suggests M of order of a few TeV, several data require M above 10 TeV, in particular the limit on EDM of the electron. In the general case also the present limit on BR(μ→eγ) requires M>10 TeV, at least. The branching ratios for μ→eγ, τ→μγ and τ→eγ are all expected to be of the same order. In the supersymmetric case the constraint from μ→eγ is softened and it can be satisfied by a smaller scale M. In this case both the observed δa and the current bound on BR(μ→eγ) can be satisfied, at the price of a rather small value for ||, of the order of a few percents, that reflects on a similar value for θ.

  9. Flavour from accidental symmetries

    Energy Technology Data Exchange (ETDEWEB)

    Ferretti, Luca [SISSA/ISAS and INFN, I-34013 Trieste (Italy); King, Stephen F. [School of Physics and Astronomy, University of Southampton, Southampton, SO17 1BJ (United Kingdom); Romanino, Andrea [SISSA/ISAS and INFN, I-34013 Trieste (Italy)

    2006-11-15

    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.

  10. Heavy flavour production at CMS

    CERN Document Server

    Negro, Giulia

    2016-01-01

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

  11. HEAVY FLAVOUR PRODUCTION AT ATLAS

    CERN Document Server

    Sivoklokov, S; The ATLAS collaboration

    2011-01-01

    The production of heavy flavours at LHC provides an opportunity for new insight into QCD. ATLAS detector provides data at higher transverse momenta and wider rapidity ranges than have previously been studied. Both Charmonia and Bottomonia production cross-section have been measured in proton-proton collisions at centre of mass energy of 7 TeV as a function of transverse momemtum and rapidity. Exclusive B and D meson states have been also reconstructed. Results are compared to theoretical predictions of various QCD models.

  12. Production of Japanese Soy-Sauce Flavours

    NARCIS (Netherlands)

    Sluis, van der C.

    2001-01-01

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

  13. Lepton flavour violation searches at the LHC

    CERN Document Server

    Dawe, Edmund; The ATLAS collaboration

    2015-01-01

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

  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;

    evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of 12 aliphatic amines and amides evaluated by the JECFA at the 68th meeting in 2007. This revision is required owing to additional toxicity data on 3-(3,4-dimethoxyphenyl)-N-[2...

  15. Microbial populations causing off-flavour in recirculated aquaculture systems

    DEFF Research Database (Denmark)

    Lukassen, Mie Bech; Nielsen, Jeppe Lund; Schramm, Edward

    Microbial production of geosmin, a secondary metabolite with an earthy off-flavour is a serious economic problem in wine production, drinking water and aquaculture. Geosmin is produced by a small group of bacteria all harboring the geosmin synthetase gene (geoA). Sequencing and analyzing the dist......Microbial production of geosmin, a secondary metabolite with an earthy off-flavour is a serious economic problem in wine production, drinking water and aquaculture. Geosmin is produced by a small group of bacteria all harboring the geosmin synthetase gene (geoA). Sequencing and analyzing...... and activity. These findings are useful for the future optimization and management of full-scale aquaculture plants, and can be used as a diagnostic tool in developing strategies to limit the presence and growth of geosmin-producing bacteria....

  16. The flavour problem and family symmetry beyond the Standard Model

    CERN Document Server

    Dziewit, Bartosz; Richter, Monika; Zając, Sebastian; Zrałek, Marek

    2016-01-01

    In the frame of two Higgs doublet model we try to explain the lepton masses and mixing matrix elements assuming that neutrinos are Dirac particles. Discrete family symmetry groups, which are subgroups of U(3) up to the 1025 order are considered. Like in the one Higgs Standard Model, we found that discrete family symmetries do not give satisfactory answer for this basic questions in the flavour problem.

  17. 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

  18. -chain carboxylic acids from chemical group 5

    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 ...

  19. Topological observables in many-flavour QCD

    CERN Document Server

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

    2016-01-01

    SU(3) gauge theory with eight massless flavours is believed to be walking, while the corresponding twelve- and four-flavour appear IR-conformal and confining respectively. Looking at the simulations performed by the LatKMI collaboration of these theories, we use the topological susceptibility as an additional probe of the IR dynamics. By drawing a comparison with SU(3) pure gauge theory, we see a dynamical quenching effect emerge at larger number of flavours, which is suggestive of emerging near-conformal and conformal behaviour.

  20. Flavour Physics and Implication for New Phenomena

    Science.gov (United States)

    Isidori, Gino

    2016-10-01

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

  1. Scale-setting, flavour dependence and chiral symmetry restoration

    CERN Document Server

    Binosi, Daniele; Rodriguez-Quintero, Jose

    2016-01-01

    We determine the flavour dependence of the renormalisation-group-invariant running interaction through judicious use of both unquenched Dyson-Schwinger equation and lattice results for QCD's gauge-sector two-point functions. An important step is the introduction of a physical scale setting procedure that enables a realistic expression of the effect of different numbers of active quark flavours on the interaction. Using this running interaction in concert with a well constrained class of dressed--gluon-quark vertices, we estimate the critical number of active lighter-quarks above which dynamical chiral symmetry breaking becomes impossible: $n_f^{\\rm cr}\\approx 9$; and hence in whose neighbourhood QCD is plausibly a conformal theory.

  2. Development of an Automatic Frequency Control (AFC) System for RF Electron Linear Accelerators

    Energy Technology Data Exchange (ETDEWEB)

    Cha, Sungsu; Kim, Yujong; Lee, Byeong-No; Joo, Youngwoo; Lee, Soo Min; Lee, Byung Cheol; Cha, Hyungki [Korea Atomic Energy Research Institute, Daejeon (Korea, Republic of); Park, Hyung Dal [Radiation Technology eXcellence, Daejeon (Korea, Republic of); Lee, Seung Hyun [Sungkyunkwan University, Suwon (Korea, Republic of)

    2015-10-15

    In this paper, the design, fabrication, and RF power test of the AFC system for the X-band linac are presented. The main function of the AFC system is automatically matching of the resonance frequency of the accelerating structure and the RF frequency of the magnetron. For the frequency tuning, a fine tuning of 10 kHz is possible by rotating the tuning shaft with a rotation of 0.72 degree per pulse. Therefore, the frequency deviation is about 0.01%, and almost full RF power (2.1 MW) transmission was obtained because the reflected power is minimized. The Radiation Equipment Research Division of the Korea Atomic Energy Research Institute has been developing and upgrading a medical/industrial X-band RF electron linear accelerators. The medical compact RF electron linear accelerator consists of an electron gun, an acceleration tube (accelerating structure), two solenoid magnets, two steering magnets, a magnetron, modulator, an automatic frequency control (AFC) system, and an X-ray generating target. The accelerating structure of the component is composed of oxygen-free high-conductivity copper (OFHC). Therefore, the volume of the structure, hence, its resonance frequency can easily be changeable if the ambient temperature and pressure are changed. If the RF frequency of the 9300 MHz magnetron and the resonance frequency of accelerating structure are not matched, performance of the structure can be degraded. An AFC system is automatically matched with the RF frequency of the magnetron and resonance frequency of the accelerating structure, which obtained a high output power and reliable accelerator operation.

  3. Summary report on the fuel performance modeling of the AFC-2A, 2B irradiation experiments

    Energy Technology Data Exchange (ETDEWEB)

    Pavel G. Medvedev

    2013-09-01

    The primary objective of this work at the Idaho National Laboratory (INL) is to determine the fuel and cladding temperature history during irradiation of the AFC-2A, 2B transmutation metallic fuel alloy irradiation experiments containing transuranic and rare earth elements. Addition of the rare earth elements intends to simulate potential fission product carry-over from pyro-metallurgical reprocessing. Post irradiation examination of the AFC-2A, 2B rodlets revealed breaches in the rodlets and fuel melting which was attributed to the release of the fission gas into the helium gap between the rodlet cladding and the capsule which houses six individually encapsulated rodlets. This release is not anticipated during nominal operation of the AFC irradiation vehicle that features a double encapsulated design in which sodium bonded metallic fuel is separated from the ATR coolant by the cladding and the capsule walls. The modeling effort is focused on assessing effects of this unanticipated event on the fuel and cladding temperature with an objective to compare calculated results with the temperature limits of the fuel and the cladding.

  4. Holiday Destination Choice Behavior Analysis Based on AFC Data of Urban Rail Transit

    Directory of Open Access Journals (Sweden)

    Chang-jun Cai

    2015-01-01

    Full Text Available For urban rail transit, the spatial distribution of passenger flow in holiday usually differs from weekdays. Holiday destination choice behavior analysis is the key to analyze passengers’ destination choice preference and then obtain the OD (origin-destination distribution of passenger flow. This paper aims to propose a holiday destination choice model based on AFC (automatic fare collection data of urban rail transit system, which is highly expected to provide theoretic support to holiday travel demand analysis for urban rail transit. First, based on Guangzhou Metro AFC data collected on New Year’s day, the characteristics of holiday destination choice behavior for urban rail transit passengers is analyzed. Second, holiday destination choice models based on MNL (Multinomial Logit structure are established for each New Year’s days respectively, which takes into account some novel explanatory variables (such as attractiveness of destination. Then, the proposed models are calibrated with AFC data from Guangzhou Metro using WESML (weighted exogenous sample maximum likelihood estimation and compared with the base models in which attractiveness of destination is not considered. The results show that the ρ2 values are improved by 0.060, 0.045, and 0.040 for January 1, January 2, and January 3, respectively, with the consideration of destination attractiveness.

  5. Estimation Method of Path-Selecting Proportion for Urban Rail Transit Based on AFC Data

    Directory of Open Access Journals (Sweden)

    Feng Zhou

    2015-01-01

    Full Text Available With the successful application of automatic fare collection (AFC system in urban rail transit (URT, the information of passengers’ travel time is recorded, which provides the possibility to analyze passengers’ path-selecting by AFC data. In this paper, the distribution characteristics of the components of travel time were analyzed, and an estimation method of path-selecting proportion was proposed. This method made use of single path ODs’ travel time data from AFC system to estimate the distribution parameters of the components of travel time, mainly including entry walking time (ewt, exit walking time (exwt, and transfer walking time (twt. Then, for multipath ODs, the distribution of each path’s travel time could be calculated under the condition of its components’ distributions known. After that, each path’s path-selecting proportion can be estimated. Finally, simulation experiments were designed to verify the estimation method, and the results show that the error rate is less than 2%. Compared with the traditional models of flow assignment, the estimation method can reduce the cost of artificial survey significantly and provide a new way to calculate the path-selecting proportion for URT.

  6. 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

    for genotoxicity could not be ruled out, therefore the Panel requested a repetition of the submitted micronucleus study in the presence of S9-mix, or a combined in vivo micronucleus and Comet assay, including analysis of the liver. The Flavour Industry has tested again 4-acetyl-2,5-dimethylfuran-3(2H)-one [FL......-no: 13.175] in an in vitro micronucleus assay as was requested by the Panel. This new study is evaluated in FGE.220, Revision 3, where the Panel concluded that [FL-no: 13.175] does not give rise to concern with respect to genotoxicity and can be evaluated using the Procedure. This is also applicable...

  7. Heavy flavour hadron spectroscopy: An overview

    Indian Academy of Sciences (India)

    P C Vinodkumar

    2014-11-01

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

  8. Dynamics of Non-supersymmetric Flavours

    CERN Document Server

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

    2013-01-01

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

  9. Strong coupling, discrete symmetry and flavour

    CERN Document Server

    Abel, Steven

    2010-01-01

    We show how two principles - strong coupling and discrete symmetry - can work together to generate the flavour structure of the Standard Model. We propose that in the UV the full theory has a discrete flavour symmetry, typically only associated with tribimaximal mixing in the neutrino sector. Hierarchies in the particle masses and mixing matrices then emerge from multiple strongly coupled sectors that break this symmetry. This allows for a realistic flavour structure, even in models built around an underlying grand unified theory. We use two different techniques to understand the strongly coupled physics: confinement in N=1 supersymmetry and the AdS/CFT correspondence. Both approaches yield equivalent results and can be represented in a clear, graphical way where the flavour symmetry is realised geometrically.

  10. 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.

  11. 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.

  12. Minimal Flavour Violation and Anomalous Top Decays

    CERN Document Server

    Faller, Sven; Mannel, Thomas

    2013-01-01

    Top quark physics at the LHC may open a window to physics beyond the standard model and even lead us to an understanding of the phenomenon "flavour". However, current flavour data is a strong hint that no "new physics" with a generic flavour structure can be expected in the TeV scale. In turn, if there is "new physics" at the TeV scale, it must be "minimally flavour violating". This has become a widely accepted assumption for "new physics" models. In this paper we propose a way to test the concept of minimal flavour violation for the anomalous charged $Wtq$, $q\\in\\{d,s,b\\}$, and flavour-changing $Vtq$, $q\\in\\{u,c\\}$ and $V\\in\\{Z,\\gamma,g\\}$, couplings within an effective field theory framework, i.e. in a model independent way. We perform a spurion analysis of our effective field theory approach and calculate the decay rates for the anomalous top-quark decays in terms of the effective couplings for different helicities by using a two-Higgs doublet model of type II (2HDM-II), under the assumption that the top-q...

  13. 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...

  14. Running Effects on Lepton Mixing Angles in Flavour Models with Type I Seesaw

    CERN Document Server

    Lin, Y; Paris, A

    2009-01-01

    We study renormalization group running effects on neutrino mixing patterns when a (type I) seesaw model is implemented by suitable flavour symmetries. We are particularly interested in mass-independent mixing patterns to which the widely studied tribimaximal mixing pattern belongs. In this class of flavour models, the running contribution from neutrino Yukawa coupling, which is generally dominant at energies above the seesaw threshold, can be absorbed by a small shift on neutrino mass eigenvalues leaving mixing angles unchanged. Consequently, in the whole running energy range, the change in mixing angles is due to the contribution coming from charged lepton sector. Subsequently, we analyze in detail these effects in an explicit flavour model for tribimaximal neutrino mixing based on an A4 discrete symmetry group. We find that for normally ordered light neutrinos, the tribimaximal prediction is essentially stable under renormalization group evolution. On the other hand, in the case of inverted hierarchy, the d...

  15. 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.

  16. Heavy Flavour Electron Elliptic Flow

    CERN Document Server

    Gutierrez Ortiz, Nicolas Gilberto

    Due to the large mass of the Charm and Beauty quarks, they are c reated in the very first moments of the ultra-high energy nucleus-nucleus collisions taking place at the CERN LHC, therefore, they should be unaware of the geome try of the colli- sion system and carry no azimuthal anisotropies. Similarly , the energy loss via gluon radiation for these massive quarks should be suppressed, th e so-called dead cone ef- fect. Although the observation of elliptic flow in the electro ns produced through the semileptonic decay of these heavy mesons is an indirect meas urement, throughout this thesis it will be shown that a strong correlation exists between the momentum anisotropy of the mother and daughter particles. In the low t ransverse momentum region such measurement would establish whether or not the s ystem reaches local thermal equilibrium. While at large transverse momentum, t he observation of collec- tivity for the heavy flavours can be understood only if the col lisional and radiative in-medium interaction...

  17. Flavour singlets in gauge theory as Permutations

    CERN Document Server

    Kimura, Yusuke; Suzuki, Ryo

    2016-01-01

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

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

    DEFF Research Database (Denmark)

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

    to concern for genotoxicity. So, the Panel concluded that 37 substances do not give rise to safety concern 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...

  19. 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.

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

    DEFF Research Database (Denmark)

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

    , “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 for the substances evaluated through the Procedure and for two...

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

    DEFF Research Database (Denmark)

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

    , “No safety concern at estimated levels of intake as flavouring substances” based on the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for two substances, are information on the composition...

  2. Effect of age and cut on cooking loss, juiciness and flavour of South African beef.

    Science.gov (United States)

    Schönfeldt, H C; Strydom, P E

    2011-03-01

    The juiciness and flavour characteristics of 15 aged primal beef cuts of electrically stimulated carcasses, from three different age groups, were assessed (n=61). Cooking losses were determined and proximate analyses (moisture, fat, nitrogen and ash) were performed. Tender cuts were cooked by a dry heat method, and less tender cuts were cooked by moist heat methods. A trained panel (n=10) evaluated sensory quality characteristics including initial and sustained juiciness, aroma and flavour. Flavour intensity was the biggest discriminant between the three age groups and declined with an increase in age. Initial impression of juiciness decreased with increased age of the animal and cooking losses increased nonlinearly with age, irrespective of the muscle. In contrast sustained juiciness increased with increased age. Cuts cooked according to a dry heat cooking method were reported juicier (both initial and sustained) than those cooked by moist heat methods.

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

    Directory of Open Access Journals (Sweden)

    Konstantinos E. Farsalinos

    2013-12-01

    enjoyable and more boring, while 48.5% mentioned that it would increase craving for cigarettes and 39.7% said that it would have been less likely for them to reduce or quit smoking. The number of flavours used was independently associated with smoking cessation. Conclusions: The results of this survey of dedicated users indicate that flavours are marketed in order to satisfy vapers’ demand. They appear to contribute to both perceived pleasure and the effort to reduce cigarette consumption or quit smoking. Due to the fact that adoption of ECs by youngsters is currently minimal, it seems that implementing regulatory restrictions to flavours could cause harm to current vapers while no public health benefits would be observed in youngsters. Therefore, flavours variability should be maintained; any potential future risk for youngsters being attracted to ECs can be sufficiently minimized by strictly prohibiting EC sales in this population group.

  4. 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.)

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2015-12-17

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

  6. 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.

  7. Flavour-Violating Gluino and Squark Decays

    Energy Technology Data Exchange (ETDEWEB)

    Hurth, Tobias; /CERN /SLAC; Porod, Werner; /Wurzburg U.

    2010-06-11

    We consider scenarios with large flavour violating entries in the squark mass matrices focusing on the mixing between second and third generation squarks. These entries govern both, flavour violating low energy observables on the one hand and squark and gluino decays on the other hand. We first discuss the constraints on the parameter space due to the recent data on B mesons from the B factories and Tevatron. We then consider flavour violating squark and gluino decays and show that they can still be typically of order 10% despite the stringent constraints from low energy data. Finally we briefly comment on the impact for searches and parameter determinations at future collider experiments such as the upcoming LHC or a future International Linear Collider.

  8. Quark flavour conserving violations of the lepton number

    CERN Document Server

    Binétruy, Pierre; Lavignac, Stephane; Savoy, C A

    1998-01-01

    We study supersymmetric models of lepton and baryon number violation based on an abelian family gauge group. Due to possible lepton-Higgs mixing, the lepton violating couplings are related to the Yukawa couplings and may be generated by them even if they were absent in the original theory. Such terms may be dominant and are not given by the naive family charge counting rules. This enhancement mechanism can provide an alignment between lepton-number violating terms and Yukawa couplings: as a result they conserve quark flavour. A natural way of suppressing baryon number violation in this class of models is also proposed.

  9. 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.

  10. from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25

    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...

  11. from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25

    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 22 flavouring substances in the Flavouring Group Evaluation 9, Revision 6, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the subs...

  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. 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.

  14. Heavy-flavour production in ALICE

    Energy Technology Data Exchange (ETDEWEB)

    Sakai, Shingo

    2014-06-15

    We present measurements of heavy-flavour production in Pb–Pb collisions at √(s{sub NN})=2.76 TeV and in p–Pb collisions at 5.02 TeV by the ALICE Collaboration. A strong suppression of heavy-flavour production at high p{sub T} is observed in central Pb–Pb collisions, while non-zero elliptic flow is seen at low p{sub T} in semi-central collisions. The cold nuclear matter effects on the measurements in Pb–Pb collisions have been investigated in p–Pb collisions, and no large effects have been observed.

  15. Kaons in flavour tagged B decays

    Science.gov (United States)

    Albrecht, H.; Ehrlichmann, H.; Hamacher, T.; Hofmann, R. P.; Kirchhoff, T.; Nau, A.; Nowak, S.; Schröder, H.; Schulz, H. D.; Walter, M.; Wurth, R.; Hast, C.; Kolanoski, H.; Kosche, A.; Lange, A.; Lindner, A.; Mankel, R.; Schieber, M.; Siegmund, T.; Spaan, B.; Thurn, H.; Töpfer, D.; Wegener, D.; Bittner, M.; Eckstein, P.; Paulini, M. G.; Reim, K.; Wegener, H.; Mundt, R.; Oest, T.; Reiner, R.; Schmidt-Parzefall, W.; Funk, W.; Stiewe, J.; Werner, S.; Ehret, K.; Hofmann, W.; Hüpper, A.; Khan, S.; Knöpfle, K. T.; Seeger, M.; Spengler, J.; Britton, D. I.; Charlesworth, C. E. K.; Edwards, K. W.; Hyatt, E. R. F.; Kapitza, H.; Krieger, P.; Macfarlane, D. B.; Patel, P. M.; Prentice, J. D.; Saull, P. R. B.; Tzamariudaki, K.; van de Water, R. G.; Yoon, T.-S.; Reßing, D.; Schmidtler, M.; Schneider, M.; Schubert, K. R.; Strahl, K.; Waldi, R.; Weseler, S.; Kernel, G.; Križan, P.; Križnič, E.; Podobnik, T.; Živko, T.; Cronström, H. I.; Jönsson, L.; Balagura, V.; Belyaev, I.; Chechelnitsky, S.; Danilov, M.; Droutskoy, A.; Gershtein, Yu.; Golutvin, A.; Kostina, G.; Litvintsev, D.; Lubimov, V.; Pakhlov, P.; Ratnikov, F.; Semenov, S.; Snizhko, A.; Soloshenko, V.; Tichomirov, I.; Zaitsev, Yu.

    1994-09-01

    Using the ARGUS detector at the e + e - storage ring DORIS II, flavour-dependent kaon production in B meson decays has been studied. Using the leptons as flavour tags, it has been possible to separately measure the multiplicities of K +, K - and K {/s 0} in inclusive B decays and in semileptonic B decays. The kaon production in semileptonic B decays was further used to estimate the ratio of charmed decays over all decays, and thus also the fraction of charmless B decays.

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

    CERN Document Server

    Dimou, Maria; Luhn, Christoph

    2015-01-01

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

  17. 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

    2015-01-01

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

  18. Safety evaluation of natural flavour complexes

    NARCIS (Netherlands)

    Smith, R.L.; Adams, T.B.; Cohen, S.M.; Doull, J.; Feron, V.J.; Goodman, J.I.; Hall, R.L.; Marnett, L.J.; Portoghese, P.S.; Waddell, W.J.; Wagner, B.M.

    2004-01-01

    Natural flavour complexes (NFCs) are chemical mixtures obtained by applying physical separation methods to botanical sources. Many NFCs are derived from foods. In the present paper, a 12-step procedure for the safety evaluation of NFCs, 'the naturals paradigm', is discussed. This procedure, which is

  19. 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 o

  20. The Revival of Kaon Flavour Physics

    CERN Document Server

    Buras, Andrzej J

    2016-01-01

    After years of silence we should witness in the rest of this decade and in the next decade the revival of kaon flavour physics. This is not only because of the crucial measurements of the branching ratios for the rare decays $K^+\\to\\pi^+\

  1. OFF-FLAVOURS IN MILK AND MILK PRODUCTS

    Directory of Open Access Journals (Sweden)

    Oğuz GÜRSOY

    2003-01-01

    Full Text Available Flavour is the main factor determining the purchase of food and it also effects to consumer preferences. Therefore, flavour problems usually come to light as a result of consumers' complaints, and flavour defects in food are a major cause of consumer rejection of the food product including milk and milk products. Flavour and off-flavour in milk and milk products have been the subject of active research in the last decade; there have been developments in the analytical techniques used to monitor flavour development, flavour and off-flavour compounds in many dairy product have now been investigated. The chemicals responsible for unacceptable flavours in milk and milk products can originate incidental contamination from environmental sources, from animal feeding, from chemical reactions occuring within the food material itself and from other sources. The objectives of this paper comprise, after definitions, summarizing the possible sources and specific compounds of off-flavours, and discussing different approaches for off-flavour concept in milk and dairy products.

  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. Flavour Covariant Transport Equations: an Application to Resonant Leptogenesis

    CERN Document Server

    Dev, P S Bhupal; Pilaftsis, Apostolos; Teresi, Daniele

    2014-01-01

    We present a fully flavour-covariant formalism for transport phenomena, by deriving Markovian master equations that describe the time-evolution of particle number densities in a statistical ensemble with arbitrary flavour content. As an application of this general formalism, we study flavour effects in a scenario of resonant leptogenesis (RL) and obtain the flavour-covariant evolution equations for heavy-neutrino and lepton number densities. This provides a complete and unified description of RL, capturing three relevant physical phenomena: (i) the resonant mixing between the heavy-neutrino states, (ii) coherent oscillations between different heavy-neutrino flavours, and (iii) quantum decoherence effects in the charged-lepton sector. To illustrate the importance of this formalism, we numerically solve the flavour-covariant rate equations for a minimal RL model and show that the total lepton asymmetry can be enhanced up to one order of magnitude, as compared to that obtained from flavour-diagonal or partially ...

  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

    evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of 30 aliphatic and arylalkyl amines and amides evaluated by JECFA at the 65th meeting in 2005. This revision is required owing to additional available toxicity data on piperine [FL...

  5. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 77, Revision 2 (FGE.77Rev2): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related, to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev2 (2013)

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of 22 pyridine, pyrrole and quinoline derivatives evaluated by JECFA (63rd meeting). The revision of this consideration is made since additional toxicity data have become available...

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

    DEFF Research Database (Denmark)

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

    evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of 22 pyridine, pyrrole and quinoline derivatives evaluated by the JECFA (63rd meeting). The revision of this consideration is made since additional toxicity data have become available...

  7. Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings.

    Science.gov (United States)

    Fumi, M D; Lambri, M; De Faveri, D M

    2009-05-01

    This paper assesses the impact of volatile organic compounds (VOCs) from the drying of coatings on the sensory characters of corks and wines. According to Italian National Standard Method 11021:2002, a small-scale chamber was used (1) to expose wines to the drying of coatings with both low and high VOCs, and (2) to expose corks to the same coatings. After exposure to the coatings, the corks were then placed in direct contact with wine. Different styles of white, red and rose wines were tested. In both directly exposed wines and in wines after contact with the exposed cork, the taste and smell off-flavour perception and intensity were assessed by a panel of eight experienced wine tasters using a five-point numerical scale according to International Organization for Standardization (ISO) standard methods. The results showed that the sensory characters of wines, especially taste, were influenced by the VOC content of the coatings. The taste off-flavour perception was found to be higher than the smell in wines exposed to coatings with either high or low VOCs contents. Analysis of variance (ANOVA) and Duncan analysis prove that: (1) panellist's answers were significantly different, (2) it was difficult to differentiate the off-flavour perception on the high-level scale, and (3) the panellist off-flavour perceptions versus wine style discriminated the wines into two groups (red and white/rose). For all the wine styles, Pearson's test showed no significant correlation between off-flavour perception levels and the main chemical characters of the wines. For the wines that were in direct contact with the exposed corks, the panellists detect the off-flavours according to the levels of VOCs in the coating and wine styles and they assessed the highest levels of alteration were to the taste.

  8. Researcher Profile: An Interview with Sonya Britt, Ph.D., CFP, AFC

    Directory of Open Access Journals (Sweden)

    Sonya Britt

    2013-08-01

    Full Text Available Sonya Britt, Ph.D., CFP, AFC graduated from Texas Tech University in 2010 with a doctorate in Personal Financial Planning. Her first two degrees are from Kansas State University in Personal Financial Planning (B.S. and Marriage and Family Therapy (M.S.. and she was the founding president of the Financial Therapy Association and recently retired from the board as past-president. She currently serves on the board of the American Council on Consumer Interests association. Sonya is an associate editor for the Journal of Family and Economic Issues and on the editorial board of the Journal of Financial Therapy and on the international scientific board of the Italian Journal of Sociology of Education.

  9. Advanced AFCS developments on the XV-15 tilt rotor research aircraft. [Automatic Flight Control System

    Science.gov (United States)

    Churchill, G. B.; Gerdes, R. M.

    1984-01-01

    The design criteria and control and handling qualities of the Automatic Flight Control System (AFCS), developed in the framework of the XV-15 tilt-rotor research aircraft, are evaluated, differentiating between the stability and control criteria. A technically aggressive SCAS control law was implemented, demonstrating that significant benefits accrue when stability criteria are separated from design criteria; the design analyses for application of the control law are presented, and the limit bandwidth for stabilization in hovering flight is shown to be defined by rotor or control lag functions. Flight tests of the aircraft resulted in a rating of 3 on the Cooper-Harper scale; a possibility of achieving a rating of 2 is expected if the system is applied to the yaw and heave control modes.

  10. Image similarity ranking of focal computed tomography liver lesions using a 2AFC technique

    Science.gov (United States)

    Faruque, Jessica; Antani, Sameer; Long, Rodney; Kim, Lauren; Thoma, George

    2016-03-01

    Content-based image retrieval (CBIR) for radiological images has experienced massive growth over the past two decades, and shows great potential as a tool for use in precision medicine. A recurring challenge in CBIR evaluation has been in obtaining reference sets of images from human viewers of the system. Our work seeks to determine the feasibility of creating a reference set from images ranked by similarity from human viewers of the images. We obtained 2 sets each of 10 images of CT focal liver lesions from a database of open-access publications with and without markings showing the region containing the lesions, respectively. We created 2 sets of all 45 pair-wise combinations of the images, and displayed them to 10 volunteers, of which 2 had medical training. We used a Two-Alternative Forced Choice (2AFC) paradigm to obtain complete rankings of similarity levels in these image pairs. Analysis showed that inter-reader agreement for rankings ranged from Tau=0.21-0.69 (median=0.37) for the image pairs without any markings, and Tau=0.21-0.57 (median=0.33) for the image pairs with markings. A comparison of the regions of interests drawn by the study participants outlining the lesions in images without markings showed that participants tended to agree on images containing a single focal lesion of a single density, and inter-reader agreement for image rankings in which the regions of interest agree ranged from Tau=0.39-0.85 (median=0.58). These results show that the use of image ranking using 2AFC may be a feasible method for creating reference sets for CBIR system validation.

  11. Scientific Opinion on Flavouring Group Evaluation 63, Revision 1 (FGE.63Rev1: Consideration of aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4 (2012

    Directory of Open Access Journals (Sweden)

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

    2012-10-01

    Full Text Available

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA, and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC No 1565/2000. The present consideration concerns a group of 19 aliphatic secondary alcohols, ketones and related esters evaluated by the JECFA at the 59th and 69th meetings in 2002 and 2008. This revision is made due to inclusion of six additional substances, 4,8-dimethyl-3,7-nonadien-2-ol, 6-methylhepta-3,5-dien-2-one, octa-1,5-dien-3-one, (E,E-3,5-octadien-2-one, (3Z-4,8-dimethyl-3,7-nonadiene-2-one and 4,8-dimethyl-3,7-nonadien-2-yl acetate [FL-no: 02.252, 07.099, 07.190, 07.247, 07.256 and 09.936] cleared for genotoxicity concern. 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 the application of the Procedure as performed by the JECFA for all 19 substances considered in this FGE and agrees with the JECFA conclusion, “No safety concern at estimated levels of intake as flavouring substances” based on the MSDI approach.

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

    CERN Document Server

    Pascoli, Silvia

    2016-01-01

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

  13. Neutrino observables from predictive flavour patterns

    Energy Technology Data Exchange (ETDEWEB)

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

    2016-03-15

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

  14. Neutrino observables from predictive flavour patterns

    CERN Document Server

    Cebola, Luis M; Felipe, Ricardo Gonzalez

    2016-01-01

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

  15. Some theoretical issues in heavy flavour physics

    Indian Academy of Sciences (India)

    Amol Dighe

    2012-11-01

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

  16. Towards Four-Flavour Dynamical Simulations

    CERN Document Server

    Herdoiza, Gregorio

    2010-01-01

    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.

  17. 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.)

  18. Lepton flavour violation in the RS model

    Energy Technology Data Exchange (ETDEWEB)

    Moch, Paul; Beneke, Martin [Physik Department T31, Technische Universitaet Muenchen, 85748 Garching (Germany); Rohrwild, Juergen [Rudolf Peierls Centre for Theoretical Physics, University of Oxford, 1 Keble Road, Oxford OX1 3NP (United Kingdom)

    2015-07-01

    We consider charged lepton flavour observables in the Randall-Sundrum (RS) model with and without custodial protection.To this end, we apply a fully five dimensional (5D) framework to calculate the matching coefficients of the effective field theory at the electroweak scale. This enables us to compute predictions for the radiative decay μ → eγ as well as the decay μ → 3e and μ → e conversion in nuclei.

  19. Heavy flavour physics from top to bottom

    Energy Technology Data Exchange (ETDEWEB)

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

    1997-01-01

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

  20. Bimaximal Neutrino Mixing with Discrete Flavour Symmetries

    CERN Document Server

    Merlo, Luca

    2011-01-01

    In view of the fact that the data on neutrino mixing are still compatible with a situation where Bimaximal mixing is valid in first approximation and it is then corrected by terms of order of the Cabibbo angle, we present examples where these properties are naturally realized. The models are supersymmetric in 4-dimensions and based on the discrete non-Abelian flavour symmetry S4.

  1. Neutrino-flavoured sneutrino dark matter

    Science.gov (United States)

    March-Russell, John; McCabe, Christopher; McCullough, Matthew

    2010-03-01

    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 ν μ and ν τ (for a normal neutrino hierarchy). Next generation direct detection experiments can explore much of the parameter space through both elastic and inelastic scattering. We show in detail that the observed neutrino masses and mixings can arise as a consequence of supersymmetry breaking effects in the sneutrino DM sector, consistent with all experimental constraints.

  2. 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...

  3. Flavour Condensate and the Dark Sector of the Universe

    CERN Document Server

    Tarantino, Walter

    2012-01-01

    This thesis is devoted to the development of a nonperturbative quantum field theoretical approach to flavour physics, with special attention to cosmological applications. Neutrino flavour oscillation is nowadays a fairly well-established experimental fact. However, the formulation of flavour oscillations in a relativistic field theoretical framework presents non-trivial difficulties. A nonperturbative approach for building flavour states has been proposed by Blasone, Vitiello and coworkers. The formalism implies a non-trivial physical vacuum (called "flavour vacuum"), which might act as a source of Dark Energy. Furthermore, such a vacuum has been recognized as the effective vacuum state arising in the low energy limit of a string theoretical model, D-particle Foam Model. In the attempt of probing the observable phenomenology of the D-particle foam model, a simple toy model (two scalars with mixing \\`a la Blasone & Vitiello on a adiabatically expanding background) has been studied, proving that the flavour...

  4. Tri-Bimaximal Neutrino Mixing and Discrete Flavour Symmetries

    CERN Document Server

    Altarelli, Guido; Merlo, Luca

    2013-01-01

    We review the application of non-Abelian discrete groups to Tri-Bimaximal (TB) neutrino mixing, which is supported by experiment as a possible good first approximation to the data. After summarizing the motivation and the formalism, we discuss specific models, mainly those based on A4 but also on other finite groups, and their phenomenological implications, including the extension to quarks. The recent measurements of \\theta_13 favour versions of these models where a suitable mechanism leads to corrections to \\theta_13 that can naturally be larger than those to \\theta_12 and \\theta_23. The virtues and the problems of TB mixing models are discussed, also in connection with lepton flavour violating processes, and the different approaches are compared.

  5. 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

  6. Leptonic minimal flavour violation in warped extra dimensions

    Indian Academy of Sciences (India)

    Abhishek M Iyer; Sudhir K Vempati

    2012-10-01

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

  7. 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.

  8. Quark flavour mixing with right-handed currents: an effective theory approach

    CERN Document Server

    Buras, Andrzej J; Isidori, Gino

    2010-01-01

    The impact of right-handed currents in both charged- and neutral-current flavour-violating processes is analysed by means of an effective theory approach. More explicitly, we analyse the structure of dimension-six operators assuming a left-right symmetric flavour group, commuting with an underlying $SU(2)_L \\times SU(2)_R \\times U(1)_{B-L}$ global symmetry, broken only by two Yukawa couplings. The model contains a new unitary matrix controlling flavour-mixing in the right-handed sector. We determine the structure of this matrix by charged-current data, where the tension between inclusive and exclusive determinations of $|V_{ub}|$ can be solved. Having determined the size and the flavour structure of right-handed currents, we investigate how they would manifest themselves in neutral current processes, including particle-antiparticle mixing, $Z\\to b \\bar b$, $B_{s,d}\\to \\mu^+\\mu^-$, $B\\to {Xs,K,K*} \

  9. 8 and 30, and an ester of a phenol derivative from chemical group 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 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...

  10. 8 and 30, and an ester of a phenol derivative from chemical group 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 21 flavouring substances in the Flavouring Group Evaluation 9, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. The present revi...

  11. Flavour covariant transport equations: An application to resonant leptogenesis

    Directory of Open Access Journals (Sweden)

    P.S. Bhupal Dev

    2014-09-01

    Full Text Available We present a fully flavour-covariant formalism for transport phenomena, by deriving Markovian master equations that describe the time-evolution of particle number densities in a statistical ensemble with arbitrary flavour content. As an application of this general formalism, we study flavour effects in a scenario of resonant leptogenesis (RL and obtain the flavour-covariant evolution equations for heavy-neutrino and lepton number densities. This provides a complete and unified description of RL, capturing three distinct physical phenomena: (i the resonant mixing between the heavy-neutrino states, (ii coherent oscillations between different heavy-neutrino flavours, and (iii quantum decoherence effects in the charged-lepton sector. To illustrate the importance of this formalism, we numerically solve the flavour-covariant rate equations for a minimal RL model and show that the total lepton asymmetry can be enhanced by up to one order of magnitude, as compared to that obtained from flavour-diagonal or partially flavour off-diagonal rate equations. Thus, the viable RL model parameter space is enlarged, thereby enhancing further the prospects of probing a common origin of neutrino masses and the baryon asymmetry in the Universe at the LHC, as well as in low-energy experiments searching for lepton flavour and number violation. The key new ingredients in our flavour-covariant formalism are rank-4 rate tensors, which are required for the consistency of our flavour-mixing treatment, as shown by an explicit calculation of the relevant transition amplitudes by generalizing the optical theorem. We also provide a geometric and physical interpretation of the heavy-neutrino degeneracy limits in the minimal RL scenario. Finally, we comment on the consistency of various suggested forms for the heavy-neutrino self-energy regulator in the lepton-number conserving limit.

  12. Analysis of Performance of Selected AFC, ATF Fuels, and Lanthanide Transport

    Energy Technology Data Exchange (ETDEWEB)

    Unal, Cetin [Los Alamos National Lab. (LANL), Los Alamos, NM (United States); Galloway, Jack D. [Los Alamos National Lab. (LANL), Los Alamos, NM (United States)

    2015-09-29

    We started to look at the performance of ATF concept in LWRs late in FY14 and finish our studies in FY15. The work has been presented in AFC review meetings, ICAPP and TOPFUEL conferences. The final version of the work is accepted for publication in Nuclear Engineering and Science Journal (NES). The copy of ICAPP and NES papers are attached separately to this document as our milestone deliverables. We made an important progress in the modeling of lanthanide transport in FY15. This work produced an ANS Winter Meeting paper and GLOBAL 2015 paper. GLOBAL 2015 paper is also attached as deliverable of FY15. The work on the lanthanide transport is preliminary. We are exploring other potential mechanisms, in addition to “liquid-like” diffusion mechanisms, proposed by Robert Mariani [1] before we analyze data that will be taken by Ohio State University. This year, we concentrate on developing diffusion kernels and principles of modeling. Next year, this work will continue and analyze the Ohio State data and develop approaches to solve multicomponent diffusion. In addition to three papers we attached to this report, we have done some research on coupling and the development of gas release model for metallic fuels in FY15. They are also preliminary in nature; therefore, we give the summary of what we found rather than an extended report that will be done in FY16.

  13. Complementarity in lepton-flavour violating muon decay experiments

    CERN Document Server

    Crivellin, A; Pruna, G M; Signer, A

    2016-01-01

    This note presents an analysis of lepton-flavour-violating muon decays within the framework of a low-energy effective field theory that contains higher-dimensional operators allowed by QED and QCD symmetries. The decay modes $\\mu\\to e \\gamma$ and $\\mu\\to 3e$ are investigated below the electroweak symmetry-breaking scale, down to energies at which such processes occur, i.e. the muon mass scale. The complete class of dimension-5 and dimension-6 operators is studied systematically at the tree level, and one-loop contributions to the renormalisation group equations are fully taken into account. Current experimental limits are used to extract bounds on the Wilson coefficients of some of the operators and, ultimately, on the effective couplings at any energy level below the electroweak symmetry-breaking scale. Correlations between two couplings relevant to both processes illustrate the complementarity of searches planned for the MEG II and Mu3e experiments.

  14. Splitting Travel Time Based on AFC Data: Estimating Walking, Waiting, Transfer, and In-Vehicle Travel Times in Metro System

    Directory of Open Access Journals (Sweden)

    Yong-Sheng Zhang

    2015-01-01

    Full Text Available The walking, waiting, transfer, and delayed in-vehicle travel times mainly contribute to route’s travel time reliability in the metro system. The automatic fare collection (AFC system provides huge amounts of smart card records which can be used to estimate all these times distributions. A new estimation model based on Bayesian inference formulation is proposed in this paper by integrating the probability measurement of the OD pair with only one effective route, in which all kinds of times follow the truncated normal distributions. Then, Markov Chain Monte Carlo method is designed to estimate all parameters endogenously. Finally, based on AFC data in Guangzhou Metro, the estimations show that all parameters can be estimated endogenously and identifiably. Meanwhile, the truncated property of the travel time is significant and the threshold tested by the surveyed data is reliable. Furthermore, the superiority of the proposed model over the existing model in estimation and forecasting accuracy is also demonstrated.

  15. New aspects of flavour model building in supersymmetric grand unification

    Energy Technology Data Exchange (ETDEWEB)

    Spinrath, Martin

    2010-05-19

    We derive predictions for Yukawa coupling ratios within Grand Unified Theories generated from operators with mass dimension four and five. These relations are a characteristic property of unified flavour models and can reduce the large number of free parameters related to the flavour sector of the Standard Model. The Yukawa couplings of the down-type quarks and charged leptons are affected within supersymmetric models by tan {beta}-enhanced threshold corrections which can be sizeable if tan {beta} is large. In this case their careful inclusion in the renormalisation group evolution is mandatory. We analyse these corrections and give simple analytic expressions and numerical estimates for them. The threshold corrections sensitively depend on the soft supersymmetry breaking parameters. Especially, they determine the overall sign of the corrections and therefore if the affected Yukawa couplings are enhanced or suppressed. In the minimal supersymmetric extension of the Standard Model many free parameters are introduced by supersymmetry breaking about which we make some plausible assumptions in our first simplified approach. In a second, more sophisticated approach we use three common breaking schemes in which all the soft breaking parameters at the electroweak scale can be calculated from only a handful of parameters. Within the second approach, we apply various phenomenological constraints on the supersymmetric parameters and find in this way new viable Yukawa coupling relations, for example y{sub {mu}}/y{sub s}=9/2 or 6 or y{sub {tau}}/y{sub b}=3/2 in SU(5). Furthermore, we study a special class of quark mass matrix textures for small tan {beta} where {theta}{sup u}{sub 13}={theta}{sup d}{sub 13}=0. We derive sum rules for the quark mixing parameters and find a simple relation between the two phases {delta}{sup u}{sub 12} and {delta}{sup d}{sub 12} and the right unitarity triangle angle {alpha} which suggests a simple phase structure for the quark mass matrices where

  16. Heavy flavour decay properties with ATLAS

    CERN Document Server

    Carli, Ina; The ATLAS collaboration

    2016-01-01

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

  17. Test of lepton flavour universality at LHCb

    CERN Document Server

    Lionetto, Federica

    2016-01-01

    This contribution presents the $R_D{\\ast}$ and $R_K$ measurements, which are a clean probe of lepton flavour universality, and the angular analyses of the $B^0 \\to K^\\ast {0} \\mu^+ \\mu^-$ and $B^0 \\to K^\\ast{0} ~e^+ e^-$ decays, which allow to search for New Physics in rare decays proceeding through ${\\text a} ~b \\to s \\ell^+ \\ell^-$ transition. All measurements have been performed by the LHCb collaboration using the full statistics of LHC Run I. An overview of the ongoing and future measurements is given in the conclusions.

  18. Lepton flavour universality violation from composite muons

    CERN Document Server

    Stangl, Peter

    2015-01-01

    We describe a possibility to explain the $2.6\\sigma$ deviation from lepton flavour universality observed by the LHCb collaboration in $B^+\\to K^+\\ell^+\\ell^-$ decays in the context of minimal composite Higgs models. We find that a sizable degree of compositeness of partially composite muons can lead to a good agreement with the experimental data. Our construction predicts a new physics contribution to $B_s$-$\\bar{B}_s$ mixing. Additionally, it accounts for the deficit in the invisible $Z$ width measured at LEP.

  19. New Physics Search in Flavour Physics

    Energy Technology Data Exchange (ETDEWEB)

    Hurth, Tobias; /CERN /SLAC

    2006-01-04

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

  20. Two-Higgs Leptonic Minimal Flavour Violation

    CERN Document Server

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

    2011-01-01

    We construct extensions of the Standard Model with two Higgs doublets, where there are flavour changing neutral currents both in the quark and leptonic sectors, with their strength fixed by the fermion mixing matrices $V_{CKM}$ and $V_{PMNS}$. These models are an extension to the leptonic sector of the class of models previously considered by Branco, Grimus and Lavoura, for the quark sector. We consider both the cases of Dirac and Majorana neutrinos and identify the minimal discrete symmetry required in order to implement the models in a natural way.

  1. B flavour tagging using charm decays at the LHCb experiment

    NARCIS (Netherlands)

    Aaij, R.; Adeva, B.; Adinolfi, M.; Affolder, A.; Ajaltouni, Z.; Akar, S.; Albrecht, J.; Alessio, F.; Alexander, M.; Ali, S.; Alkhazov, G.; Cartelle, P. Alvarez; Alves, A. A.; Amato, S.; Amerio, S.; Amhis, Y.; An, L.; Anderlini, L.; Anderson, J.; Andreassi, G.; Andreotti, M.; Andrews, J. E.; Appleby, R. B.; Gutierrez, O. Aquines; Archilli, F.; d'Argent, P.; Artamonov, A.; Artuso, M.; Aslanides, E.; Auriemma, G.; Baalouch, M.; Bachmann, S.; Back, J. J.; Badalov, A.; Baesso, C.; Baldini, W.; Barlow, R. J.; Barschel, C.; Barsuk, S.; Barter, W.; Batozskaya, V.; Battista, V.; Bay, A.; Beaucourt, L.; Beddow, J.; Bedeschi, F.; Bediaga, I.; Bel, L. J.; Bellee, V.; Belloli, N.; Belyaev, I.; Ben-Haim, E.; Bencivenni, G.; Benson, S.; Benton, J.; Berezhnoy, A.; Bernet, R.; Bertolin, A.; Bettler, M. -O.; van Beuzekom, M.; Bien, A.; Bifani, S.; Billoir, P.; Bird, T.; Birnkraut, A.; Bizzeti, A.; Blake, T.; Blanc, F.; Blouw, J.; Blusk, S.; Bocci, V.; Bondar, A.; Bondar, N.; Bonivento, W.; Borghi, S.; Borsato, M.; Bowcock, T. J. V.; Bowen, E.; Bozzi, C.; Braun, S.; Britsch, M.; Britton, T.; Brodzicka, J.; Brook, N. H.; Buchanan, E.; Bursche, A.; Buytaert, J.; Cadeddu, S.; Calabrese, R.; Calvi, M.; Calvo Gomez, M.; Campana, P.; Perez, D. Campora; Capriotti, L.; Carbone, A.; Carboni, G.; Cardinale, R.; Cardini, A.; Carniti, P.; Carson, L.; Carvalho Akiba, K.; Casse, G.; Cassina, L.; Garcia, L. Castillo; Cattaneo, M.; Cauet, Ch.; Cavallero, G.; Cenci, R.; Charles, M.; Charpentier, Ph.; Chefdeville, M.; Chen, S.; Cheung, S. -F.; Chiapolini, N.; Chrzaszcz, M.; Vidal, X. Cid; Ciezarek, G.; Clarke, P. E. L.; Clemencic, M.; Cliff, H. V.; Closier, J.; Coco, V.; Cogan, J.; Cogneras, E.; Cogoni, V.; Cojocariu, L.; Collazuol, G.; Collins, P.; Comerma-Montells, A.; Contu, A.; Cook, A.; Coombes, M.; Coquereau, S.; Corti, G.; Corvo, M.; Couturier, B.; Cowan, G. A.; Craik, D. C.; Crocombe, A.; Cruz Torres, M.; Cunliffe, S.; Currie, R.; D'Ambrosio, C.; Dall'Occo, E.; Dalseno, J.; David, P. N. Y.; Davis, A.; De Bruyn, K.; De Capua, S.; De Cian, M.; De Miranda, J. M.; De Paula, L.; De Simone, P.; Dean, C. -T.; Decamp, D.; Deckenhoff, M.; Del Buono, L.; Deleage, N.; Demmer, M.; Derkach, D.; Deschamps, O.; Dettori, F.; Dey, B.; Di Canto, A.; Di Ruscio, F.; Dijkstra, H.; Donleavy, S.; Dordei, F.; Dorigo, M.; Dosil Suarez, A.; Dossett, D.; Dovbnya, A.; Dreimanis, K.; Dufour, L.; Dujany, G.; Dupertuis, F.; Durante, P.; Dzhelyadin, R.; Dziurda, A.; Dzyuba, A.; Easo, S.; Egede, U.; Egorychev, V.; Eidelman, S.; Eisenhardt, S.; Eitschberger, U.; Ekelhof, R.; Eklund, L.; El Rifai, I.; Elsasser, Ch.; Ely, S.; Esen, S.; Evans, H. M.; Evans, T.; Falabella, A.; Faerber, C.; Farinelli, C.; Farley, N.; Farry, S.; Fay, R.; Ferguson, D.; Fernandez Albor, V.; Ferrari, F.; Ferreira Rodrigues, F.; Ferro-Luzzi, M.; Filippov, S.; Fiore, M.; Fiorini, M.; Firlej, M.; Fitzpatrick, C.; Fiutowski, T.; Fohl, K.; Fol, P.; Fontana, M.; Fontanelli, F.; Forty, R.; Francisco, O.; Frank, M.; Frei, C.; Frosini, M.; Fu, J.; Furfaro, E.; Gallas Torreira, A.; Galli, D.; Gallorini, S.; Gambetta, S.; Gandelman, M.; Gandini, P.; Gao, Y.; Garcia Pardinas, J.; Tico, J. Garra; Garrido, L.; Gascon, D.; Gaspar, C.; Gauld, R.; Gavardi, L.; Gazzoni, G.; Gerick, D.; Gersabeck, E.; Gersabeck, M.; Gershon, T.; Ghez, Ph.; Gianelle, A.; Giani, S.; Gibson, V.; Girard, O. G.; Giubega, L.; Gligorov, V. V.; Goebel, C.; Golubkov, D.; Golutvin, A.; Gomes, A.; Gotti, C.; Gandara, M. Grabalosa; Graciani Diaz, R.; Cardoso, L. A. Granado; Grauges, E.; Graverini, E.; Graziani, G.; Grecu, A.; Greening, E.; Gregson, S.; Griffith, P.; Grillo, L.; Gruenberg, O.; Gui, B.; Gushchin, E.; Guz, Yu.; Gys, T.; Hadavizadeh, T.; Hadjivasiliou, C.; Haefeli, G.; Haen, C.; Haines, S. C.; Hall, S.; Hamilton, B.; Han, X.; Hansmann-Menzemer, S.; Harnew, N.; Harnew, S. T.; Harrison, J.; He, J.; Head, T.; Heijne, V.; Hennessy, K.; Henrard, P.; Henry, L.; Hernando Morata, J. A.; van Herwijnen, E.; Hess, M.; Hicheur, A.; Hill, D.; Hoballah, M.; Hombach, C.; Hulsbergen, W.; Humair, T.; Hussain, N.; Hutchcroft, D.; Hynds, D.; Idzik, M.; Ilten, P.; Jacobsson, R.; Jaeger, A.; Jalocha, J.; Jans, E.; Jawahery, A.; Jing, F.; John, M.; Johnson, D.; Jones, C. R.; Joram, C.; Jost, B.; Jurik, N.; Kandybei, S.; Kanso, W.; Karacson, M.; Karbach, T. M.; Karodia, S.; Kecke, M.; Kelsey, M.; Kenyon, I. R.; Kenzie, M.; Ketel, T.; Khanji, B.; Khurewathanakul, C.; Klaver, S.; Klimaszewski, K.; Kochebina, O.; Kolpin, M.; Komarov, I.; Koopman, R. F.; Koppenburg, P.; Kozeiha, M.; Kravchuk, L.; Kreplin, K.; Kreps, M.; Krocker, G.; Krokovny, P.; Kruse, F.; Krzemien, W.; Kucewicz, W.; Kucharczyk, M.; Kudryavtsev, V.; Kuonen, A. K.; Kurek, K.; Kvaratskheliya, T.; Lacarrere, D.; Lafferty, G.; Lai, A.; Lambert, D.; Lanfranchi, G.; Langenbruch, C.; Langhans, B.

    2015-01-01

    An algorithm is described for tagging the flavour content at production of neutral B mesons in the LHCb experiment. The algorithm exploits the correlation of the flavour of a B meson with the charge of a reconstructed secondary charm hadron from the decay of the other b hadron produced in the proton

  2. 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.

  3. Linear flavour violation and anomalies in B physics

    CERN Document Server

    Gripaios, Ben; Renner, S A

    2015-01-01

    We propose renormalizable models of new physics that can explain various anomalies observed in decays of B-mesons to electron and muon pairs. The new physics states couple to linear combinations of Standard Model fermions, yielding a pattern of flavour violation that gives a consistent fit to the gamut of flavour data. Accidental symmetries prevent contributions to baryon- and lepton-number-violating processes, as well as enforcing a loop suppression of new physics contributions to flavour violating processes. Data require that the new flavour-breaking couplings are largely aligned with the Yukawa couplings of the SM and so we also explore patterns of flavour symmetry breaking giving rise to this structure.

  4. 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.

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

    Energy Technology Data Exchange (ETDEWEB)

    Domingo, Florian [Instituto de Fisica de Cantabria (CSIC-UC), Santander (Spain); Universidad Autonoma de Madrid, Instituto de Fisica Teorica (UAM/CSIC), Madrid (Spain)

    2016-08-15

    We consider the impact of several flavour-changing observables in the B- and the Kaon sectors on the parameter space of the NMSSM, in a minimal flavour violating version of this model. Our purpose consists in updating our previous results in [4] and designing an up-to-date flavour test for the public package NMSSMTools. We provide details concerning our implementation of the constraints in a series of brief reviews of the current status of the considered channels. Finally, we present a few consequences of these flavour constraints for the NMSSM, turning to two specific scenarios: one is characteristic of the MSSM-limit and illustrates the workings of charged-Higgs and genuinely supersymmetric contributions to flavour-changing processes; the second focus is a region where a light CP-odd Higgs is present. Strong limits are found whenever an enhancement factor - large tanβ, light H{sup ±}, resonant pseudoscalar - comes into play. (orig.)

  6. Investigating the Variation of Volatile Compound Composition in Maotai-Flavoured Liquor During Its Multiple Fermentation Steps Using Statistical Methods

    Directory of Open Access Journals (Sweden)

    Zheng-Yun Wu

    2016-01-01

    Full Text Available The use of multiple fermentations is one of the most specific characteristics of Maotai-flavoured liquor production. In this research, the variation of volatile composition of Maotai-flavoured liquor during its multiple fermentations is investigated using statistical approaches. Cluster analysis shows that the obtained samples are grouped mainly according to the fermentation steps rather than the distillery they originate from, and the samples from the first two fermentation steps show the greatest difference, suggesting that multiple fermentation and distillation steps result in the end in similar volatile composition of the liquor. Back-propagation neural network (BNN models were developed that satisfactorily predict the number of fermentation steps and the organoleptic evaluation scores of liquor samples from their volatile compositions. Mean impact value (MIV analysis shows that ethyl lactate, furfural and some high-boiling-point acids play important roles, while pyrazine contributes much less to the improvement of the flavour and taste of Maotai-flavoured liquor during its production. This study contributes to further understanding of the mechanisms of Maotai-flavoured liquor production.

  7. Minimal flavour violations and tree level FCNC

    CERN Document Server

    Joshipura, Anjan S

    2007-01-01

    Consequences of a specific class of two Higgs doublet models in which the Higgs induced tree level flavour changing neutral currents (FCNC) display minimal flavour violation (MFV) are considered. These FCNC are fixed in terms of the CKM matrix elements and the down quark masses. The minimal model in this category with only two Higgs doublets has no extra CP violating phases but such a phase can be induced by adding a complex singlet. Many of the theoretical predictions are similar to other MFV scenario. The FCNC contribute significantly to $B$ meson mixing and CP violation. Detailed numerical analysis to determine the allowed Higgs contributions to neutral meson mixings and the CKM parameters $\\bar{\\rho},\\bar{\\eta}$ in their presence is presented. The Higgs induced phase in the $B^0_{d,s}-\\bar{B}^0_{d,s}$ transition amplitude $M_{12}^{d,s}$ is predicted to be equal for the $B_d$ and the $B_s$ systems. There is a strong correlation between phases in $M_{12}^{d,s}$ and $|V_{ub}|$. A measurable CP violating phas...

  8. Critical Number of Flavours in QED

    CERN Document Server

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

    2011-01-01

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

  9. B decays and lepton flavour (universality) violation

    Science.gov (United States)

    Crivellin, A.

    2016-07-01

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

  10. The interplay between grand unified and flavour symmetries in a Pati-Salam x S4 model

    CERN Document Server

    Toorop, Reinier de Adelhart

    2010-01-01

    Both discrete flavour symmetries and Grand Unified symmetries explain apparent structures in the mass sector of the Standard Model. A model that combines both symmetries is therefore very appealing. We construct a model with the $S_4$ flavour symmetry and the Pati-Salam unification. We show that this model can indeed explain many observable relations between the masses of the quarks and leptons and that it is predictive in the neutrino sector. However, the combination of the two symmetries leads to new complications in the Higgs sector and in the running of the renormalisation group equations.

  11. 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.

  12. Lepton Mixing Predictions including Majorana Phases from $\\Delta(6n^2)$ Flavour Symmetry and Generalised CP

    CERN Document Server

    King, Stephen F

    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, $\\Delta(6n^2)=(Z_n\\times Z_n)\\rtimes S_3$. In direct models the mixing angles and Dirac CP phase are solely predicted from symmetry. $\\Delta(6n^2)$ 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 $\\pi$. The Majorana phases are predicted from residual flavour and CP symmetries where $\\alpha_{21}$ can take several discrete values for each $n$ and the Majorana phase $\\alpha_{31}$ is a multiple of $\\pi$. 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...

  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 amou

  14. 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...

  15. Neutrino masses and mixing: a flavour symmetry roadmap

    CERN Document Server

    Morisi, S

    2012-01-01

    Over the last ten years tri-bimaximal mixing has played an important role in modeling the flavour problem. We give a short review of the status of flavour symmetry models of neutrino mixing. We concentrate on non-Abelian discrete symmetries, which provide a simple way to account for the TBM pattern. We discuss phenomenological implications such as neutrinoless double beta decay, lepton flavour violation as well as theoretical aspects such as the possibility to explain quarks and leptons within a common framework, such as grand unified models.

  16. Heavy flavour decay properties with ATLAS

    CERN Document Server

    AUTHOR|(INSPIRE)INSPIRE-00235989; The ATLAS collaboration

    2016-01-01

    We present the results on CP-violation searches in the $B_s$ system, studied in the $B_s\\rightarrow J/\\psi \\phi$ decay and the $B_d$ system through the comparison of the decay time distributions in the flavour specific state $J/\\psi\\ K^*$ and in the CP eigenstate $J/\\psi\\ K_s$. We also present new results in the search for the rare decays of $B_d$ and $B_s$ into $\\mu^+\\mu^-$. All results are based on the full sample of data collected during LHC Run 1 by ATLAS at 7 and 8 TeV centre-of-mass energy. The consistency with the SM and with other available measurements is discussed.

  17. Search for Lepton Flavour Violation at HERA

    CERN Document Server

    Aaron, F.D.; Andreev, V.; Backovic, S.; Baghdasaryan, A.; Baghdasaryan, S.; Barrelet, E.; Bartel, W.; Begzsuren, K.; Belousov, A.; Belov, P.; Bizot, J.C.; Boudry, V.; Bozovic-Jelisavcic, I.; Bracinik, J.; Brandt, G.; Brinkmann, M.; Brisson, V.; Britzger, D.; Bruncko, D.; Bunyatyan, A.; Buschhorn, G.; Bystritskaya, L.; Campbell, A.J.; Cantun Avila, K.B.; Ceccopieri, F.; Cerny, K.; Cerny, V.; Chekelian, V.; Contreras, J.G.; Coughlan, J.A.; Cvach, J.; Dainton, J.B.; Daum, K.; Delcourt, B.; Delvax, J.; De Wolf, E.A.; Diaconu, C.; Dobre, M.; Dodonov, V.; Dossanov, A.; Dubak, A.; Eckerlin, G.; Egli, S.; Eliseev, A.; Elsen, E.; Favart, L.; Fedotov, A.; Felst, R.; Feltesse, J.; Ferencei, J.; Fischer, D.J.; Fleischer, M.; Fomenko, A.; Gabathuler, E.; Gayler, J.; Ghazaryan, S.; Glazov, A.; Goerlich, L.; Gogitidze, N.; Gouzevitch, M.; Grab, C.; Grebenyuk, A.; Greenshaw, T.; Grell, B.R.; Grindhammer, G.; Habib, S.; Haidt, D.; Helebrant, C.; Henderson, R.C.W.; Hennekemper, E.; Henschel, H.; Herbst, M.; Herrera, G.; Hildebrandt, M.; Hiller, K.H.; Hoffmann, D.; Horisberger, R.; Hreus, T.; Huber, F.; Jacquet, M.; Janssen, X.; Jonsson, L.; Jung, H.; Kapichine, M.; Kenyon, I.R.; Kiesling, C.; Klein, M.; Kleinwort, C.; Kluge, T.; Kogler, R.; Kostka, P.; Kraemer, M.; Kretzschmar, J.; Kruger, K.; Landon, M.P.J.; Lange, W.; Lastovicka-Medin, G.; Laycock, P.; Lebedev, A.; Lendermann, V.; Levonian, S.; Lipka, K.; List, B.; List, J.; Lopez-Fernandez, R.; Lubimov, V.; Makankine, A.; Malinovski, E.; Marage, P.; Martyn, H.U.; Maxfield, S.J.; Mehta, A.; Meyer, A.B.; Meyer, H.; Meyer, J.; Mikocki, S.; Milcewicz-Mika, I.; Moreau, F.; Morozov, A.; Morris, J.V.; Mudrinic, M.; Muller, K.; Naumann, Th.; Newman, P.R.; Niebuhr, C.; Nikitin, D.; Nowak, G.; Nowak, K.; Olsson, J.E.; Osman, S.; Ozerov, D.; Pahl, P.; Palichik, V.; Panagoulias, I.; Pandurovic, M.; Papadopoulou, Th.; Pascaud, C.; Patel, G.D.; Perez, E.; Petrukhin, A.; Picuric, I.; Piec, S.; Pirumov, H.; Pitzl, D.; Placakyte, R.; Pokorny, B.; Polifka, R.; Povh, B.; Radescu, V.; Raicevic, N.; Ravdandorj, T.; Reimer, P.; Rizvi, E.; Robmann, P.; Roosen, R.; Rostovtsev, A.; Rotaru, M.; Ruiz Tabasco, J.E.; Rusakov, S.; Salek, D.; Sankey, D.P.C.; Sauter, M.; Sauvan, E.; Schmitt, S.; Schoeffel, L.; Schoning, A.; Schultz-Coulon, H.C.; Sefkow, F.; Shtarkov, L.N.; Shushkevich, S.; Sloan, T.; Smiljanic, I.; Soloviev, Y.; Sopicki, P.; South, D.; Spaskov, V.; Specka, A.; Staykova, Z.; Steder, M.; Stella, B.; Stoicea, G.; Straumann, U.; Sykora, T.; Thompson, P.D.; Toll, T.; Tran, T.H.; Traynor, D.; Truol, P.; Tsakov, I.; Tseepeldorj, B.; Turnau, J.; Urban, K.; Valkarova, A.; Vallee, C.; Van Mechelen, P.; Vazdik, Y.; von den Driesch, M.; Wegener, D.; Wunsch, E.; Zacek, J.; Zalesak, J.; Zhang, Z.; Zhokin, A.; Zohrabyan, H.; Zomer, F.; 10.1016/j.physletb.2011.05.023

    2011-01-01

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

  18. The warped, resolved, deformed conifold gets flavoured

    CERN Document Server

    Gaillard, Jerome; Nunez, Carlos; Papadimitriou, Ioannis

    2011-01-01

    We discuss a simple transformation that allows to generate SU(3) structure solutions of Type IIB supergravity with RR fluxes, starting from non-Kahler solutions of Type I supergravity. The method may be applied also in the presence of supersymmetric source branes. We apply this transformation to a solution describing fivebranes wrapped on the two-sphere of the resolved conifold with additional flavour fivebrane sources. The resulting solution is a generalisation of the resolved deformed conifold solution of Butti et al. by the addition of D5 brane and D3 brane sources. We propose that this solution may be interpreted in terms of a combined effect of Higgsing and cascade of Seiberg dualities in the dual field theory.

  19. 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

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

    Energy Technology Data Exchange (ETDEWEB)

    Tung Wuki [Department of Physics and Astronomy, Michigan State University, MI (United States)]. E-mail: Tung@pa.msu.edu; Kretzer, Stefan; Schmidt, Carl [Department of Physics and Astronomy, Michigan State University, MI (United States)

    2002-05-01

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

  1. Rare decays of flavoured mesons at the LHC

    CERN Document Server

    Puig Navarro, Albert

    2016-01-01

    In absence of strong, direct signs of New Physics at the LHC, rare decays of heavy flavoured hadrons constitute an ideal laboratory for indirectly exploring energies beyond those of the LHC in order to look for deviations from the Standard Model. The main results regarding flavour changing neutral current transitions obtained at the LHC are presented here, with particular emphasis put on $b \\to s$ transitions, in which tensions with the Standard Model have been observed.

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

    CERN Document Server

    Bobeth, Christoph; Celis, Alejandro; Jung, Martin

    2016-01-01

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

  3. Scattering Rates For Leptogenesis: Damping of Lepton Flavour Coherence and Production of Singlet Neutrinos

    CERN Document Server

    Garbrecht, Bjorn; Schwaller, Pedro

    2013-01-01

    Using the Closed-Time-Path approach, we perform a systematic leading order calculation of the relaxation rate of flavour correlations of left-handed Standard Model leptons. This quantity is of pivotal relevance for flavoured Leptogenesis in the Early Universe, and we find it to be 5.19*10^-3 T at T=10^7 GeV and 4.83*10^-3 T at T=10^13 GeV. These values apply to the Standard Model with a Higgs-boson mass of 125 GeV. The dependence of the numerical coefficient on the temperature T is due to the renormalisation group running. The leading linear and logarithmic dependencies of the flavour relaxation rate on the gauge and top-quark couplings are extracted, such that the results presented in this work can readily be applied to extensions of the Standard Model. We also derive the production rate of light (compared to the temperature) sterile right-handed neutrinos, a calculation that relies on the same methods. We confirm most details of earlier results, but find a substantially larger contribution from the t-channe...

  4. Balancing macronutrient intake in a mammalian carnivore: disentangling the influences of flavour and nutrition

    Science.gov (United States)

    Hewson-Hughes, Adrian K.; Colyer, Alison; Simpson, Stephen J.; Raubenheimer, David

    2016-01-01

    There is a large body of research demonstrating that macronutrient balancing is a primary driver of foraging in herbivores and omnivores, and more recently, it has been shown to occur in carnivores. However, the extent to which macronutrient selection in carnivores may be influenced by organoleptic properties (e.g. flavour/aroma) remains unknown. Here, we explore the roles of nutritional and hedonic factors in food choice and macronutrient balancing in a mammalian carnivore, the domestic cat. Using the geometric framework, we determined the amounts and ratio of protein and fat intake in cats allowed to select from combinations of three foods that varied in protein : fat (P : F) composition (approx. 10 : 90, 40 : 60 and 70 : 30 on a per cent energy basis) to which flavours of different ‘attractiveness’ (fish, rabbit and orange) were added. In two studies, in which animal and plant protein sources were used, respectively, the ratio and amounts of protein and fat intake were very consistent across all groups regardless of flavour combination, indicating regulation of both protein and fat intake. Our results suggest that macronutrient balancing rather than hedonistic rewards based on organoleptic properties of food is a primary driver of longer-term food selection and intake in domestic cats. PMID:27429768

  5. Quark flavour mixing with right-handed currents: An effective theory approach

    Energy Technology Data Exchange (ETDEWEB)

    Buras, Andrzej J. [Physik-Department, Technische Universitaet Muenchen, James-Franck-Strasse, D-85748 Garching (Germany); TUM Institute for Advanced Study, Technische Universitaet Muenchen, Arcisstrasse 21, D-80333 Muenchen (Germany); Gemmler, Katrin [Physik-Department, Technische Universitaet Muenchen, James-Franck-Strasse, D-85748 Garching (Germany); Isidori, Gino, E-mail: isidori@lnf.infn.i [TUM Institute for Advanced Study, Technische Universitaet Muenchen, Arcisstrasse 21, D-80333 Muenchen (Germany); INFN, Laboratori Nazionali di Frascati, I-00044 Frascati (Italy)

    2011-02-01

    The impact of right-handed currents in both charged- and neutral-current flavour-violating processes is analysed by means of an effective theory approach. More explicitly, we analyse the structure of dimension-six operators assuming a left-right symmetric flavour group, commuting with an underlying SU(2){sub L}xSU(2){sub R}xU(1){sub B-L} global symmetry, broken only by two Yukawa couplings. The model contains a new unitary matrix controlling flavour-mixing in the right-handed sector. We determine the structure of this matrix by charged-current data, where the tension between inclusive and exclusive determinations of {vert_bar}V{sub ub}{vert_bar} can be solved. Having determined the size and the flavour structure of right-handed currents, we investigate how they would manifest themselves in neutral current processes, including particle-antiparticle mixing, Z{yields}bb-bar, B{sub s,d}{yields}{mu}{sup +}{mu}{sup -}, B{yields}{l_brace}X{sub s},K,K{sup *}{r_brace}{nu}{nu}-bar, and K{yields}{pi}{nu}{nu}-bar decays. The possibility to explain a non-standard CP-violating phase in B{sub s} mixing in this context, and the comparison with other predictive new-physics frameworks addressing the same problem, is also discussed. While a large S{sub {psi}{phi}} asymmetry can easily be accommodated, we point out a tension in this framework between {vert_bar}V{sub ub}{vert_bar} and S{sub {psi}}K.

  6. Linking natural supersymmetry to flavour physics

    Energy Technology Data Exchange (ETDEWEB)

    Dudas, Emilian [Centre de Physique Théorique, École Polytechnique, CNRS,Palaiseau (France); Gersdorff, Gero von [ICTP South American Institute for Fundamental Research,Instituto de Fisica Teorica, Sao Paulo State University,Sao Paulo (Brazil); Pokorski, Stefan [Institute of Theoretical Physics, Faculty of Physics, University of Warsaw,Warsaw (Poland); Ziegler, Robert [TUM-IAS and Physik Department, Technische Universität München,Munich (Germany)

    2014-01-22

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

  7. Relic neutrino decoupling with flavour oscillations revisited

    CERN Document Server

    de Salas, Pablo F

    2016-01-01

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

  8. Flavour Dependent Gauged Radiative Neutrino Mass Model

    CERN Document Server

    Baek, Seungwon; Yagyu, Kei

    2015-01-01

    We propose a one-loop induced radiative neutrino mass model with anomaly free flavour dependent gauge symmetry: $\\mu$ minus $\\tau$ symmetry $U(1)_{\\mu-\\tau}$. A neutrino mass matrix satisfying current experimental data can be obtained by introducing a weak isospin singlet scalar boson that breaks $U(1)_{\\mu-\\tau}$ symmetry, an inert doublet scalar field, and three right-handed neutrinos in addition to the fields in the standard model. We find that a characteristic structure appears in the neutrino mass matrix: two-zero texture form which predicts three non-zero neutrino masses and three non-zero CP-phases which can be determined five well measured experimental inputs of two squared mass differences and three mixing angles. Furthermore, it is clarified that only the inverted mass hierarchy is allowed in our model. In a favored parameter set from the neutrino sector, the discrepancy in the muon anomalous magnetic moment between the experimental data and the the standard model prediction can be explained by the ...

  9. Relic neutrino decoupling with flavour oscillations revisited

    Energy Technology Data Exchange (ETDEWEB)

    Salas, Pablo F. de [Instituto de Física Corpuscular (CSIC-Universitat de València),Parc Científic UV, C/ Catedrático José Beltrán 2, E-46980 Paterna (Valencia) (Spain); Institute for Theoretical Particle Physics and Cosmology (TTK),RWTH Aachen University, D-52056 Aachen (Germany); Pastor, Sergio [Instituto de Física Corpuscular (CSIC-Universitat de València),Parc Científic UV, C/ Catedrático José Beltrán 2, E-46980 Paterna (Valencia) (Spain)

    2016-07-28

    We study the decoupling process of neutrinos in the early universe in the presence of three-flavour oscillations. The evolution of the neutrino spectra is found by solving the corresponding momentum-dependent kinetic equations for the neutrino density matrix, including for the first time the proper collision integrals for both diagonal and off-diagonal elements. This improved calculation modifies the evolution of the off-diagonal elements of the neutrino density matrix and changes the deviation from equilibrium of the frozen neutrino spectra. However, it does not vary the contribution of neutrinos to the cosmological energy density in the form of radiation, usually expressed in terms of the effective number of neutrinos, N{sub eff}. We find a value of N{sub eff}=3.045, in agreement with previous theoretical calculations and consistent with the latest analysis of Planck data. This result does not depend on the ordering of neutrino masses. We also consider the effect of non-standard neutrino-electron interactions (NSI), predicted in many theoretical models where neutrinos acquire mass. For two sets of NSI parameters allowed by present data, we find that N{sub eff} can be reduced down to 3.040 or enhanced up to 3.059.

  10. Dark Matter and observable lepton flavour violation

    Energy Technology Data Exchange (ETDEWEB)

    Heurtier, Lucien [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Univ. Libre de Bruxelles (Belgium). Service de Physique Theorique; Teresi, Daniele [Univ. Libre de Bruxelles (Belgium). Service de Physique Theorique

    2016-07-15

    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. 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 ...

  12. Dark matter and observable Lepton Flavour Violation

    CERN Document Server

    Heurtier, Lucien

    2016-01-01

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

  13. Active Flow Control (AFC) and Insect Accretion and Mitigation (IAM) System Design and Integration on the Boeing 757 ecoDemonstrator

    Science.gov (United States)

    Alexander, Michael G.; Harris, F. Keith; Spoor, Marc A.; Boyland, Susannah R.; Farrell, Thomas E.; Raines, David M.

    2016-01-01

    This paper presents a systems overview of how the Boeing and NASA team designed, analyzed, fabricated, and integrated the Active Flow Control (AFC) technology and Insect Accretion Mitigation (IAM) systems on the Boeing 757 ecoDemonstrator. The NASA Environmentally Responsible Aviation (ERA) project partnered with Boeing to demonstrate these two technology systems on a specially outfitted Boeing 757 ecoDemonstrator during the spring of 2015. The AFC system demonstrated attenuation of flow separation on a highly deflected rudder and increased the side force generated. This AFC system may enable a smaller vertical tail to provide the control authority needed in the event of an engine failure during takeoff while still operating in a conventional manner over the rest of the flight envelope. The AFC system consisted of ducting to obtain air from the Auxiliary Power Unit (APU), a control valve to modulate the system mass flow, a heat exchanger to lower the APU air temperature, and additional ducting to deliver the air to the AFC actuators located on the vertical tail. The IAM system demonstrated how to mitigate insect residue adhesion on a wing's leading edge. Something as small as insect residue on a leading edge can cause turbulent wedges that interrupt laminar flow, resulting in an increase in drag and fuel use. The IAM system consisted of NASA developed Engineered Surfaces (ES) which were thin aluminum sheet substrate panels with coatings applied to the exterior. These ES were installed on slats 8 and 9 on the right wing of the 757 ecoDemonstrator. They were designed to support panel removal and installation in one crew shift. Each slat accommodated 4 panels. Both the AFC and IAM flight test were the culmination of several years of development and produced valuable data for the advancement of modern aircraft designs.

  14. Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model system.

    Science.gov (United States)

    Yeo, Lihe; Thompson, Donald B; Peterson, Devin G

    2016-05-15

    This study investigated how hydrophobicity, solubility and the concentration of flavour compounds related to inclusion complexation by dispersed native high amylose maize starch (HAMS). The effect of native lipid on flavour retention and the effect of time (one day to one month) on flavour retention and precipitated starch yield was also examined. Flavour-starch complexation was dependent on the flavour compound hydrophobicity, the flavour concentration in a dose-dependent manner and also influenced by time (increased during storage). Flavour composition also influenced starch complexation; no flavour complexes were reported with limonene by itself but were observed when added in binary flavour mixtures with menthone or thymol. Furthermore, no difference in flavour retention was observed for native and lipid-free starch dispersions. In summary, flavour inclusion complexes with HAMS exhibited cooperativity-type binding behaviour; with a critical ligand concentration needed for a stable physical association between flavour compounds and HAMS.

  15. Generalised geometrical CP violation in a T′ lepton flavour model

    Energy Technology Data Exchange (ETDEWEB)

    Girardi, Ivan [SISSA/INFN,Via Bonomea 265, I-34136 Trieste (Italy); Meroni, Aurora [SISSA/INFN,Via Bonomea 265, I-34136 Trieste (Italy); Dipartimento di Matematica e Fisica, Università di Roma Tre,Via della Vasca Navale 84, I-00146, Rome (Italy); INFN, Laboratori Nazionali di Frascati,Via E. Fermi 40, I-00044 Frascati (Italy); Petcov, S.T. [SISSA/INFN,Via Bonomea 265, I-34136 Trieste (Italy); IPMU, University of Tokyo,5-1-5 Kashiwanoha, 277-8583 Kashiwa (Japan); Spinrath, Martin [SISSA/INFN,Via Bonomea 265, I-34136 Trieste (Italy); Institut für Theoretische Teilchenphysik, Karlsruhe Institute of Technology,Engesserstraße 7, D-76131 Karlsruhe (Germany)

    2014-02-12

    We analyse the interplay of generalised CP transformations and the non-Abelian discrete group T′ and use the semi-direct product G{sub f}=T′⋊H{sub CP}, as family symmetry acting in the lepton sector. The family symmetry is shown to be spontaneously broken in a geometrical manner. In the resulting flavour model, naturally small Majorana neutrino masses for the light active neutrinos are obtained through the type I see-saw mechanism. The known masses of the charged leptons, lepton mixing angles and the two neutrino mass squared differences are reproduced by the model with a good accuracy. The model allows for two neutrino mass spectra with normal ordering (NO) and one with inverted ordering (IO). For each of the three spectra the absolute scale of neutrino masses is predicted with relatively small uncertainty. The value of the Dirac CP violation (CPV) phase δ in the lepton mixing matrix is predicted to be δ≅π/2 or 3π/2. Thus, the CP violating effects in neutrino oscillations are predicted to be maximal (given the values of the neutrino mixing angles) and experimentally observable. We present also predictions for the sum of the neutrino masses, for the Majorana CPV phases and for the effective Majorana mass in neutrinoless double beta decay. The predictions of the model can be tested in a variety of ongoing and future planned neutrino experiments.

  16. Metagenomics reveals flavour metabolic network of cereal vinegar microbiota.

    Science.gov (United States)

    Wu, Lin-Huan; Lu, Zhen-Ming; Zhang, Xiao-Juan; Wang, Zong-Min; Yu, Yong-Jian; Shi, Jin-Song; Xu, Zheng-Hong

    2017-04-01

    Multispecies microbial community formed through centuries of repeated batch acetic acid fermentation (AAF) is crucial for the flavour quality of traditional vinegar produced from cereals. However, the metabolism to generate and/or formulate the essential flavours by the multispecies microbial community is hardly understood. Here we used metagenomic approach to clarify in situ metabolic network of key microbes responsible for flavour synthesis of a typical cereal vinegar, Zhenjiang aromatic vinegar, produced by solid-state fermentation. First, we identified 3 organic acids, 7 amino acids, and 20 volatiles as dominant vinegar metabolites. Second, we revealed taxonomic and functional composition of the microbiota by metagenomic shotgun sequencing. A total of 86 201 predicted protein-coding genes from 35 phyla (951 genera) were involved in Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways of Metabolism (42.3%), Genetic Information Processing (28.3%), and Environmental Information Processing (10.1%). Furthermore, a metabolic network for substrate breakdown and dominant flavour formation in vinegar microbiota was constructed, and microbial distribution discrepancy in different metabolic pathways was charted. This study helps elucidating different metabolic roles of microbes during flavour formation in vinegar microbiota.

  17. Acceleration feedback control (AFC) enhanced by disturbance observation and compensation (DOC) for high precision tracking in telescope systems

    Science.gov (United States)

    Wang, Qiang; Cai, Hua-Xiang; Huang, Yong-Mei; Ge, Liang; Tang, Tao; Su, Yan-Rui; Liu, Xiang; Li, Jin-Ying; He, Dong; Du, Sheng-Ping; Ling, Yu

    2016-08-01

    In this paper, a cascade acceleration feedback control (AFC) enhanced by a disturbance observation and compensation (DOC) method is proposed to improve the tracking precision of telescope systems. Telescope systems usually suffer some uncertain disturbances, such as wind load, nonlinear friction and other unknown disturbances. To ensure tracking precision, an acceleration feedback loop which can increase the stiffness of such a system is introduced. Moreover, to further improve the tracking precision, we introduce the DOC method which can accurately estimate the disturbance and compensate it. Furthermore, the analysis of tracking accuracy used by this method is proposed. Finally, a few comparative experimental results show that the proposed control method has excellent performance for reducing the tracking error of a telescope system.

  18. Performance of Pt-Co alloys and CoTPP catalysts for the reduction of oxygen in AFC

    Energy Technology Data Exchange (ETDEWEB)

    Kiros, Y. [Royal Institute of Technology, Stockholm (Sweden); Sampathrajan, A.; Ramanathan, M. [Tamil Nadu Agricultural Univ., Coimbatore (India)

    1996-12-31

    One of the primary problems of the oxygen reduction reaction (ORR) for especially low and medium temperature fuel cells such as AFC, PEFC and PAFC is the high activation overpotential. This high overpotential is due to the complicated nature of the ORR and the morphological properties of the catalyst particles. High catalyst dispersion on the carbon support and small particle sizes, non-agglomeration and/or non-dissolution of the electrocatalyst is desired for the long-term operation of the electrodes. In this study electrodes were tested at different temperatures and concentrations in order to substantiate their influences on the activity and stability of the electrocatalysts, i.e.; cobalt tetraphenylporphyrin (CoTPP) and alloys of platinum and cobalt.

  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. 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.

  1. 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.

  2. 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.)

  3. 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.

  4. Universal Constraints on Low-Energy Flavour Models

    CERN Document Server

    Calibbi, Lorenzo; Pokorski, Stefan; Ziegler, Robert

    2012-01-01

    It is pointed out that in a general class of flavour models one can identify certain universally present FCNC operators, induced by the exchange of heavy flavour messengers. Their coefficients depend on the rotation angles that connect flavour and fermion mass basis. The lower bounds on the messenger scale are derived using updated experimental constraints on the FCNC operators. The obtained bounds are different for different operators and in addition they depend on the chosen set of rotations. Given the sensitivity expected in the forthcoming experiments, the present analysis suggests interesting room for discovering new physics. As the highlights emerge the leptonic processes, $\\mu\\rightarrow e\\gamma$, $\\mu\\rightarrow eee$ and $\\mu\\rightarrow e$ conversion in nuclei.

  5. Heavy flavour measurements with ALICE at the LHC

    Energy Technology Data Exchange (ETDEWEB)

    Castillo Castellanos, Javier [service de physique nucleaire - SPhN, IRFU, CEA-Saclay, 91191 Gif-sur-Yvette Cedex (France)

    2010-07-01

    ALICE is the LHC experiment dedicated to the study of heavy-ion collisions. The main purpose of ALICE is to investigate the properties of a state of deconfined nuclear matter, the Quark Gluon Plasma. Heavy flavour measurements will play a crucial role in this investigation. The physics programme of ALICE has started by studying proton-proton collisions at unprecedented high energies. We will present the first results on open heavy flavour and quarkonia in proton-proton collisions at {radical}(s)=7 TeV measured by the ALICE experiment at both mid- and forward-rapidities. We will conclude with the prospects for heavy flavour and quarkonium measurements in both proton-proton and nucleus-nucleus collisions. (author)

  6. Flavoured quantum Boltzmann equations from cQPA

    CERN Document Server

    Fidler, Christian; Kainulainen, Kimmo; Rahkila, Pyry Matti

    2011-01-01

    We develop a Boltzmann-type quantum transport theory for interacting fermion and scalar fields including both flavour and particle-antiparticle mixing. Our formalism is based on the coherent quasiparticle approximation (cQPA) for the 2-point correlation functions, whose extended phase-space structure contains new spectral shells for flavour- and particle-antiparticle coherence. We derive explicit cQPA propagators and Feynman rules for the transport theory. In particular the nontrivial Wightman functions can be written as composite operators $\\sim {\\cal A} F {\\cal A}$, which generalize the usual Kadanoff-Baym ansatz. Our numerical results show that particle-antiparticle coherence can strongly influence CP-violating flavour mixing even for relatively slowly-varying backgrounds. Thus, unlike recently suggested, these correlations cannot be neglected when studying asymmetry generation due to time-varying mass transition, for example in electroweak-type baryogenesis models. Finally, we show that the cQPA coherence...

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

    CERN Document Server

    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.

  8. 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.)

  9. The mathematical analysis of the automation theory about the AFC system%自动控制理论对AFC系统性能的数学分析

    Institute of Scientific and Technical Information of China (English)

    肖明

    2000-01-01

    This article makes a mathematical analysis about the parameters of AFC system with automation theory. It makes a bold exploration on theoretical research.%用自动控制理论对AFC系统的性能指标进行数学分析,在理论研究方面做了探索尝试.

  10. Approaching Minimal Flavour Violation from an S4 x SU(5) SUSY GUT

    CERN Document Server

    Dimou, Maria; Luhn, Christoph

    2015-01-01

    We show how approximate Minimal Flavour Violation (MFV) can emerge from an SU(5) Supersymmetric Grand Unified Theory (SUSY GUT) supplemented by an S4 x U(1) family symmetry, which provides a good description of all quark and lepton (including neutrino) masses, mixings and CP violation. Assuming a SUSY breaking mechanism which respects the family symmetry, we calculate in full explicit detail the low energy mass insertion parameters in the super-CKM basis, including the effects of canonical normalisation and renormalisation group running. We find that the very simple family symmetry S4 x U(1) is sufficient to approximately reproduce the effects of low energy MFV.

  11. 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 during the ripe

  12. Impact of squark flavour violation on neutralino dark matter

    CERN Document Server

    Herrmann, Björn; Boulc'h, Quentin Le

    2011-01-01

    We discuss the possibility of new sources of flavour violation in the squark sector of supersymmetric models in the context of the dark matter relic density. We show that the corresponding non-minimal flavour violation terms in the squark mass matrices can have an important impact on the thermally averaged (co)annihilation cross section of the neutralino, and in consequence can modify its predicted relic density. We discuss in detail the relevant effects and present a numerical study of neutralino annihilation and coannihilation in this context. We also comment on the LHC phenomenology of the corresponding scenarios.

  13. Heavy-flavour and quarkonia in heavy-ion collisions

    Directory of Open Access Journals (Sweden)

    Rossi A.

    2013-11-01

    Full Text Available The comparison of heavy-flavour hadron production in proton-proton, proton-Pb and Pb–Pb collisions at the LHC offers the opportunity to investigate the properties of the high-density colour-deconfined state of strongly-interacting matter (Quark Gluon Plasma, QGP that is expected to be formed in high-energy collisions of heavy nuclei. A review of the main quarkonium and open heavy-flavour results obtained by the ALICE, ATLAS and CMS experiments is presented.

  14. Theory of electric dipole moments and lepton flavour violation

    CERN Document Server

    Jung, Martin

    2016-01-01

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

  15. Pulsars: Macro-nuclei with 3-flavour symmetry

    CERN Document Server

    Xu, Renxin

    2015-01-01

    A pulsar-like compact star is the rump left behind after a supernova where normal baryonic matter is intensely compressed by gravity, but the real state of such compressed baryonic matter is still not well understood because of the non-perturbative nature of the fundamental color interaction. We argue that pulsars could be of condensed matter of quark clusters, i.e., "quark-cluster stars" which distinguish from conventional neutron and quark stars. In comparison with 2-flavour symmetric micro-nuclei, a quark-cluster star could simply be considered as a macro-nucleus with 3-flavour symmetry. New research achievements both theoretical and observational are briefly presented.

  16. Impact of squark flavour violation on neutralino dark matter

    Energy Technology Data Exchange (ETDEWEB)

    Herrmann, Bjoern [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Klasen, Michael [Muenster Univ. (Germany). Inst. fuer Theoretische Physik; Le Boulc' h, Quentin [Univ. Joseph Fourier/CNRS-IN2P3/INPG, Grenoble (France). Lab. de Physique Subatomique et de Cosmologie

    2011-06-15

    We discuss the possibility of new sources of flavour violation in the squark sector of supersymmetric models in the context of the dark matter relic density. We show that the corresponding non-minimal flavour violation terms in the squark mass matrices can have an important impact on the thermally averaged (co)annihilation cross section of the neutralino, and in consequence can modify its predicted relic density. We discuss in detail the relevant effects and present a numerical study of neutralino annihilation and coannihilation in this context. We also comment on the LHC phenomenology of the corresponding scenarios. (orig.)

  17. Novel tomato flavours introduced by plastidial terpenoid pathway engineering.

    Science.gov (United States)

    Mollet, Beat; Niederberger, Peter; Pétiard, Vincent

    2008-01-01

    Until recently breeding efforts centred on high-yield production while sacrificing flavour and taste quality traits of mass produced food products, such as tomatoes. The recent publication of Davidovich-Rikanati et al. demonstrates the technical feasibility of the genetical engineering of pathways in tomato plants to modify their fruit flavour profile in a proof-of-concept approach. The reported work ranks among an increasing number of reported successful modifications of edible plants with a focus on the benefits to end-consumers.

  18. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids) , 2016. Scientific Opinion on Flavouring Group Evaluation 90, Revision 1 (FGE.90Rev1): consideration of six substances evaluated by JECFA (68th meeting) structurally related to aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters evaluated by EFSA in FGE.18Rev1 and FGE.75Rev1

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    , as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of six aliphatic, acyclic and alicyclic terpenoid tertiary alcohols and structurally related substances evaluated by JECFA at the 68th meeting in 2007. This revision of FGE.90 is made because additional...

  19. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 72, Revision 1 (FGE.72Rev1): Consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids, and related esters, evaluated by the JECFA (61st meeting) structurally related to branched- and straight-chain unsaturated carboxylic acids, esters of these and straight-chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2

    DEFF Research Database (Denmark)

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

    evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of 23 aliphatic branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters, evaluated by the JECFA at their 61st meeting. This revision is made due...

  20. Perinatal flavour learning and adaptation to being weaned: all the pig needs is smell.

    Directory of Open Access Journals (Sweden)

    Marije Oostindjer

    Full Text Available Perinatal flavour learning through the maternal diet is known to enhance flavour preference and acceptance of flavoured food in many species, yet still little is known about the mechanism underlying perinatal flavour learning. Previously we found positive effects of perinatal flavour learning on food intake, growth and behaviour of piglets postweaning, but no increased preference for the flavour. This suggests that flavour learning in pigs works through a reduction of weaning stress by the presence of the familiar flavour instead. The aim of this study was to investigate whether perinatal flavour learning reduces stress at weaning, and whether the effect is stronger when the familiar flavour is present in the food. Sows were offered an anethol-flavoured diet (Flavour treatment or control diet (Control treatment during late gestation and lactation. Flavour and Control piglets were provided with anethol either in their food (Food treatment or in the air (Air treatment after weaning. Preweaning and postweaning treatments did not affect food intake, preference or growth in the first two weeks postweaning but flavour treatment reduced the latency to eat (24 versus 35 hours, P = 0.02 and within-pen variation in growth (SD within-pen: 0.7 versus 1.2 kg, P<0.001. Salivary cortisol levels tended to be lower four and seven hours postweaning for Flavour piglets compared to Control piglets (4 hours: 2.5 versus 3.0 ng/ml, P = 0.05, 7 hours: 3.1 versus 3.4 ng/ml, P = 0.08. Flavour piglets played more and showed less damaging behaviours than Control piglets, indicating that the familiar flavour reduced stress around weaning. Few interaction effects were found between preweaning and postweaning treatment, and no effects of postweaning treatment. We conclude that in the newly weaned pig, perinatal flavour learning results in a reduction of stress when the familiar flavour is present, regardless of providing the flavour in the food or in the air.

  1. Lepton mixing predictions including Majorana phases from Δ(6n{sup 2}) flavour symmetry and generalised CP

    Energy Technology Data Exchange (ETDEWEB)

    King, Stephen F., E-mail: king@soton.ac.uk; Neder, Thomas, E-mail: T.Neder@soton.ac.uk

    2014-09-07

    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{sup 2})=(Z{sub n}×Z{sub n})⋊S{sub 3}. In direct models the mixing angles and Dirac CP phase are solely predicted from symmetry. The Δ(6n{sup 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{sub 21} can take several discrete values for each n and the Majorana phase α{sub 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.

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

    NARCIS (Netherlands)

    Willige, van R.W.G.

    2002-01-01

    Keywords: flavour absorption, scalping, packaging, food matrix, lldpe, ldpe, pp, pc, pet, pen,b-lactoglobulin, casein, pectin, cmc, lactose, saccharose, oil, modelling, storage, oxygen permeability, taste perception, sensory quality.Abso

  3. A taste of dark matter: flavour constraints on pseudoscalar mediators

    NARCIS (Netherlands)

    Dolan, M.J.; Kahlhoefer, F.; McCabe, C.; Schmidt-Hoberg, K.

    2015-01-01

    Dark matter interacting via the exchange of a light pseudoscalar can induce observable signals in indirect detection experiments and experience large self-interactions while evading the strong bounds from direct dark matter searches. The pseudoscalar mediator will however induce flavour-changing int

  4. Effect of tomato pleiotropic ripening mutations on flavour volatile biosynthesis

    NARCIS (Netherlands)

    Kovacs, K.; Fray, R.G.; Tikunov, Y.M.; Graham, N.; Bradley, G.; Seymour, G.B.; Bovy, A.G.; Grierson, D.

    2009-01-01

    Ripening is a tightly controlled and developmentally regulated process involving networks of genes, and metabolites that result in dramatic changes in fruit colour, texture and flavour. Molecular and genetic analysis in tomato has revealed a series of regulatory genes involved in fruit development a

  5. The flavour of supersymmetry: Phenomenological implications of sfermion mixing

    CERN Document Server

    Arana-Catania, M

    2013-01-01

    We study the phenomenological implications of sfermion flavour mixing in supersymmetry in the context of Non-Minimal Flavour Violation (NMFV). We study the general flavour mixing hypothesis, parametrizing the squark and slepton mass matrices by a complete set of delta^XY_ij (X,Y=L,R; i,j= t,c,u or b,s,d for squarks/1,2,3 for sleptons). With respect to the squark sector, we study the behaviour of the B-physics observables BR(B -> Xs gamma), BR(Bs -> mu+ mu-) and delta M_B_s and update the constraints to the delta parameters coming from them. We present one-loop corrections to the Higgs boson masses in the MSSM with NMFV in the squark sector, and taking into account the previous constraints we evaluate them, finding sizable corrections, exceeding sometimes tens of GeV for the light Higgs boson. These corrections might be used to set further constraints on the delta parameters from the Higgs boson mass measurement. With respect to the slepton sector, we explore the implications on charged lepton flavour violatin...

  6. Volatile flavour components of grapefruit juice (Citrus paradisi Macfadyen)

    NARCIS (Netherlands)

    Nunez, A.J.; Maarse, H.; Bemelmans, J.M.H.

    1985-01-01

    The qualitative analysis of volatile flavour components in grapefruit juice (Citrus paradisi Macfadyen) was performed using a gas chromatography/mass spectro‐metry/computer system which allowed the identification of 58 components, 25 of them being reported for the first time. The aroma concentrates

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

    CERN Document Server

    Pascoli, Silvia

    2016-01-01

    In models with discrete flavour symmetries, flavons are critical to realise specific flavour structures. Leptonic flavour mixing originates from the misalignment of flavon vacuum expectation values which respect different residual symmetries in the charged lepton and neutrino sectors. Flavon cross couplings are usually forbidden, in order to protect these symmetries. Contrary to this approach, we show that cross couplings can play a key role and give raise to necessary corrections to flavour-mixing patterns, including a non-zero value for the reactor angle and CP violation. For definiteness, we present two models based on $A_4$. In the first model, all flavons are assumed to be real or pseudo-real, with 7 real degrees of freedom in the flavon sector in total. A sizable reactor angle associated with nearly maximal CP violation is achieved, and, as both originate from the same cross coupling, a sum rule results with a precise prediction for the value of the Dirac CP-violating phase. In the second model, the fla...

  8. 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

  9. A fuller flavour treatment of N_2-dominated leptogenesis

    CERN Document Server

    Antusch, Stefan; Jones, David A; King, Steve F

    2010-01-01

    We discuss N_2-dominated leptogenesis in the presence of flavour dependent effects that have hitherto been neglected, in particular the off-diagonal entries of the flavour coupling matrix that connects the total flavour asymmetries, distributed in different particle species, to the lepton and Higgs doublet asymmetries. We derive analytical formulae for the final asymmetry including the flavour coupling at the N_2-decay stage as well as at the stage of washout by the lightest right-handed neutrino N_1. We point out that in general part of the electron and muon asymmetries can completely escape the wash-out at the production and a total B-L asymmetry can be generated by the lightest RH neutrino wash-out yielding so called phantom leptogenesis. Taking of all these new effects into account can enhance the final asymmetry produced by the decays of the next-to-lightest RH neutrinos by orders of magnitude, opening up new interesting possibilities for N_2-dominated thermal eptogenesis. We illustrate these effects for...

  10. Grand Unified Theories and Lepton-Flavour Violation

    CERN Document Server

    Lim, C S

    1998-01-01

    Lepton-flavour violating processes, such as $\\mu \\to e\\gamma$, are studied in ordinary (non-SUSY) SU(5) and SUSY SU(5) grand unified theories. First given are some introductory argument on the mechanism of U.V. divergence cancellation in flavour changing neutral current processes and on the decoupling of particles with GUT scale masses . We next see that such general argument is confirmed by an explicit calculation of the amplitude of $\\mu \\to e\\gamma$ in ordinary SU(5), which shows that logarithmic divergence really cancels among diagrams and remaining finite part are suppressed by at least $1/M_{GUT}^2$. In SUSY SU(5), flavour changing slepton mass-squared term get a logarithmic correction, as recently claimed. However, when the effect of flavour changing wave function renormalization is also taken into account such logarithmic correction turns out to disappear, provided a condition is met among SUSY breaking soft masses. In SUGRA-inspired SUSY GUT, such condition is not satisfied. But the remaining logarit...

  11. LHCb : Search for Lepton Flavour Violation at LHCb

    CERN Multimedia

    Rives Molina, Vicente

    2014-01-01

    The observation of neutrino oscillations has re-opened the case for searches of lepton-flavour violating decays. We report on recent results on searches for short or long-lived Majorana heavy neutrinos in B&arr;μμπ and τ→μμμ decays

  12. SU(2) Gauge Theory with Two Fundamental Flavours

    DEFF Research Database (Denmark)

    Arthur, Rudy; Drach, Vincent; Hansen, Martin;

    2016-01-01

    We investigate the continuum spectrum of the SU(2) gauge theory with $N_f=2$ flavours of fermions in the fundamental representation. This model provides a minimal template which is ideal for a wide class of Standard Model extensions featuring novel strong dynamics that range from composite (Golds...

  13. 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.)

  14. Flavour effects in Resonant Leptogenesis from semi-classical and Kadanoff-Baym approaches

    CERN Document Server

    Dev, P S Bhupal; Pilaftsis, Apostolos; Teresi, Daniele

    2015-01-01

    Flavour effects play an important role in the statistical evolution of particle number densities in several particle physics phenomena. We present a fully flavour-covariant formalism for transport phenomena, in order to consistently capture all flavour effects in the system. We explicitly study the scenario of Resonant Leptogenesis (RL), and show that flavour covariance requires one to consider generically off-diagonal number densities, rank-4 rate tensors in flavour space, and non-trivial generalization of the discrete symmetries C, P and T. The flavour-covariant transport equations, obtained in our semi-classical framework, describe the effects of three relevant physical phenomena: coherent heavy-neutrino oscillations, quantum decoherence in the charged-lepton sector, and resonant CP violation due to heavy-neutrino mixing. We show quantitatively that the final asymmetry is enhanced by up to an order of magnitude, for electroweak-scale heavy neutrinos, as compared to that obtained from flavour-diagonal or pa...

  15. 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

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

    DEFF Research Database (Denmark)

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

    evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of 12 aliphatic amines and amides evaluated by the JECFA at the 68th meeting in 2007. This revision of the consideration is made due to additional toxicity data available for two...

  17. The Correlations of Anti-Mullerian Hormone, Follicle-Stimulating Hormone and Antral Follicle Count in Different Age Groups of Infertile Women

    Directory of Open Access Journals (Sweden)

    Ludmila Barbakadze

    2015-02-01

    Full Text Available Background: The objective of our study was to identify the correlations between the tests currently used in ovarian reserve assessment: anti-Mullerian hormone (AMH, follicle stimulating hormone (FSH and antral follicle count (AFC and to distinguish the most reliable markers for ovarian reserve in order to select an adequate strategy for the initial stages of infertility treatment. Materials and Methods: In this prospective study, 112 infertile women were assessed. Subjects were divided into three age groups: group I <35 years (n=39, group II 35-40 years (n=31, and group III 41-46 years (n=42. AMH, FSH and AFC were determined on days 2-3 of the patients’ menstrual cycles. Results: There was a significantly elevated negative correlation between age and AMH level (rs =-0.67, p<0.0001 and AFC (rs =-0.55, p<0.0001. We observed a significantly positive correlation between age and FSH (rs =0.38, p<0.0001. AMH negatively correlated with FSH (rs =-0.48, p<0.0001 and positively with AFC (r=- 0.71, p=0.0001. There was a moderate negative relation between FSH and AFC (r=-0.41, p=0.0001 and moderate positive relation between age and FSH (rs =0.38, p<0.0001. The correlation analysis performed in separate groups showed that AMH and AFC showed a statistically significant positive correlation for group I (r=0.57, p<0.0001, group II (r=0.69, p<0.0001 and group III (r=0.47, p<0.002. A statistically significant correlation between FSH and AMH was detected only in groups I (r=-0.41, p<0.02 and II (r=-0.55, p<0.0001. A statistically significant correlation existed between FSH and AFC only in group III (r=-0.42, p<0.006, as well as between age and AFC only in group I (r=-0.35, p<0.03. Conclusion: Currently, AMH should be considered as the more reliable of the ovarian reserve assessments tests compared to FSH. There is a strong positive correlation between serum AMH level and AFC. The use of AMH combined with AFC may improve ovarian reserve evaluation.

  18. Cherry-flavoured electronic cigarettes expose users to the inhalation irritant, benzaldehyde.

    Science.gov (United States)

    Kosmider, Leon; Sobczak, Andrzej; Prokopowicz, Adam; Kurek, Jolanta; Zaciera, Marzena; Knysak, Jakub; Smith, Danielle; Goniewicz, Maciej L

    2016-04-01

    Many non-cigarette tobacco products, including e-cigarettes, contain various flavourings, such as fruit flavours. Although many flavourings used in e-cigarettes are generally recognised as safe when used in food products, concerns have been raised about the potential inhalation toxicity of these chemicals. Benzaldehyde, which is a key ingredient in natural fruit flavours, has been shown to cause irritation of respiratory airways in animal and occupational exposure studies. Given the potential inhalation toxicity of this compound, we measured benzaldehyde in aerosol generated in a laboratory setting from flavoured e-cigarettes purchased online and detected benzaldehyde in 108 out of 145 products. The highest levels of benzaldehyde were detected in cherry-flavoured products. The benzaldehyde doses inhaled with 30 puffs from flavoured e-cigarettes were often higher than doses inhaled from a conventional cigarette. Levels in cherry-flavoured products were >1000 times lower than doses inhaled in the workplace. While e-cigarettes seem to be a promising harm reduction tool for smokers, findings indicate that using these products could result in repeated inhalation of benzaldehyde, with long-term users risking regular exposure to the substance. Given the uncertainty surrounding adverse health effects stemming from long-term inhalation of flavouring ingredients such as benzaldehyde, clinicians need to be aware of this emerging risk and ask their patients about use of flavoured e-cigarettes.

  19. Flavour issues for string-motivated heavy scalar spectra with a low gluino mass: the G2-MSSM case

    CERN Document Server

    Kadota, Kenji; Kersten, Joern; Velasco-Sevilla, Liliana

    2011-01-01

    In recent years it has been learned that scalar superpartner masses and trilinear couplings should both generically be larger than about 20 TeV at the short distance string scale if our world is described by a compactified string or M-theory with supersymmetry breaking and stabilized moduli. Here we study implications of this, somewhat generally and also in detail for a particular realization (compactification of M-theory on a G2 manifold) where there is significant knowledge of the superpotential and gauge kinetic function, and a light gluino. In a certain sense this yields an ultraviolet completion of minimal flavour violation. Flavour violation stems from off-diagonal and non-universal diagonal elements of scalar mass matrices and trilinear couplings, and from renormalization group running. We also examine stability bounds on the scalar potential. While heavy scalars alone do not guarantee the absence of flavour problems because results depend on the Yukawa and trilinear couplings, our studies show that mo...

  20. Matter inflation with A{sub 4} flavour symmetry breaking

    Energy Technology Data Exchange (ETDEWEB)

    Antusch, Stefan [Department of Physics, University of Basel, Klingelbergstrasse 82, Basel, CH-4056 Switzerland (Switzerland); Nolde, David, E-mail: stefan.antusch@unibas.ch, E-mail: david.nolde@unibas.ch [Max-Planck-Institut für Physik (Werner-Heisenberg-Institut), Föhringer Ring 6, München, D-80805 Germany (Germany)

    2013-10-01

    We discuss model building in tribrid inflation, which is a framework for realising inflation in the matter sector of supersymmetric particle physics models. The inflaton is a D-flat combination of matter fields, and inflation ends by a phase transition in which some Higgs field obtains a vacuum expectation value. We first describe the general procedure for implementing tribrid inflation in realistic models of particle physics that can be applied to a wide variety of BSM particle physics models around the GUT scale. We then demonstrate how the procedure works for an explicit lepton flavour model based on an A{sub 4} family symmetry. The model is both predictive and phenomenologically viable, and illustrates how tribrid inflation connects cosmological and particle physics parameters. In particular, it predicts a relation between the neutrino Yukawa coupling and the running of the spectral index α{sub s}. We also show how topological defects from the flavour symmetry breaking can be avoided automatically.

  1. Light third-generation squarks from flavour gauge messengers

    Energy Technology Data Exchange (ETDEWEB)

    Bruemmer, Felix [International School for Advanced Studies, Trieste (Italy); Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); McGarrie, Moritz [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Univ. of the Witwatersrand, Johannesburg (South Africa). School of Physics and Centre for Theoretical Physics; Weiler, Andreas [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); CERN - European Organization for Nuclear Research, Geneva (Switzerland). Theory Div.

    2014-04-15

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

  2. Light third-generation squarks from flavour gauge messengers

    Energy Technology Data Exchange (ETDEWEB)

    Brümmer, Felix [SISSA/ISAS,Via Bonomea 265, Trieste I-34136 (Italy); Deutsches Elektronen-Synchrotron DESY,Notkestrasse 85, D-22607 Hamburg (Germany); McGarrie, Moritz [Deutsches Elektronen-Synchrotron DESY,Notkestrasse 85, D-22607 Hamburg (Germany); National Institute for Theoretical Physics, School of Physics,and Centre for Theoretical Physics, University of the Witwatersrand,Johannesburg, WITS 2050 (South Africa); Weiler, Andreas [Deutsches Elektronen-Synchrotron DESY,Notkestrasse 85, D-22607 Hamburg (Germany); CERN Theory Division,CH-1211 Geneva 23 (Switzerland)

    2014-04-10

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

  3. Supersymmetric Lepton Flavour Violation in Low-Scale Seesaw Models

    CERN Document Server

    Ilakovac, Amon

    2009-01-01

    We study a new supersymmetric mechanism for lepton flavour violation in \\mu and \\tau decays and \\mu -> e conversion in nuclei, within a minimal extension of the MSSM with low-mass heavy singlet neutrinos and sneutrinos. We find that the decays \\mu -> e\\gamma$, \\tau -> e\\gamma and \\tau -> \\mu\\gamma are forbidden in the supersymmetric limit of the theory, whereas other processes, such as \\mu -> eee, \\mu -> e conversion, \\tau -> eee and \\tau -> e\\mu\\mu, are allowed and can be dramatically enhanced several orders of magnitude above the observable level by potentially large neutrino Yukawa coupling effects. The profound implications of supersymmetric lepton flavour violation for present and future experiments are discussed.

  4. Lepton flavour violating top decays at the LHC.

    Science.gov (United States)

    Davidson, Sacha; Mangano, Michelangelo L; Perries, Stéphane; Sordini, Viola

    We consider lepton-flavour violating decays of the top quark, mediated by 4-fermion operators. We compile constraints on a complete set of SU(3) [Formula: see text] U(1)-invariant operators, arising from their loop contributions to rare decays and from HERA's single-top search. The bounds on e-[Formula: see text] flavour change are more restrictive than on [Formula: see text]-[Formula: see text]; nonetheless the top could decay to a jet [Formula: see text] with a branching ratio of order [Formula: see text]. We estimate that the currently available LHC data (20 fb[Formula: see text] at 8 TeV) could be sensitive to [Formula: see text]+ jet) [Formula: see text], and we extrapolate that 100 fb[Formula: see text] at 13 TeV could reach a sensitivity of [Formula: see text].

  5. $B$ flavour tagging using charm decays at the LHCb experiment

    CERN Document Server

    Aaij, Roel; Adinolfi, Marco; Affolder, Anthony; Ajaltouni, Ziad; Akar, Simon; Albrecht, Johannes; Alessio, Federico; Alexander, Michael; Ali, Suvayu; Alkhazov, Georgy; Alvarez Cartelle, Paula; Alves Jr, Antonio Augusto; Amato, Sandra; Amerio, Silvia; Amhis, Yasmine; An, Liupan; Anderlini, Lucio; Anderson, Jonathan; Andreassi, Guido; Andreotti, Mirco; Andrews, Jason; Appleby, Robert; Aquines Gutierrez, Osvaldo; Archilli, Flavio; d'Argent, Philippe; Artamonov, Alexander; Artuso, Marina; Aslanides, Elie; Auriemma, Giulio; Baalouch, Marouen; Bachmann, Sebastian; Back, John; Badalov, Alexey; Baesso, Clarissa; Baldini, Wander; Barlow, Roger; Barschel, Colin; Barsuk, Sergey; Barter, William; Batozskaya, Varvara; Battista, Vincenzo; Bay, Aurelio; Beaucourt, Leo; Beddow, John; Bedeschi, Franco; Bediaga, Ignacio; Bel, Lennaert; Bellee, Violaine; Belloli, Nicoletta; Belyaev, Ivan; Ben-Haim, Eli; Bencivenni, Giovanni; Benson, Sean; Benton, Jack; Berezhnoy, Alexander; Bernet, Roland; Bertolin, Alessandro; Bettler, Marc-Olivier; van Beuzekom, Martinus; Bien, Alexander; Bifani, Simone; Billoir, Pierre; Bird, Thomas; Birnkraut, Alex; Bizzeti, Andrea; Blake, Thomas; Blanc, Frédéric; Blouw, Johan; Blusk, Steven; Bocci, Valerio; Bondar, Alexander; Bondar, Nikolay; Bonivento, Walter; Borghi, Silvia; Borsato, Martino; Bowcock, Themistocles; Bowen, Espen Eie; Bozzi, Concezio; Braun, Svende; Britsch, Markward; Britton, Thomas; Brodzicka, Jolanta; Brook, Nicholas; Buchanan, Emma; Bursche, Albert; Buytaert, Jan; Cadeddu, Sandro; Calabrese, Roberto; Calvi, Marta; Calvo Gomez, Miriam; Campana, Pierluigi; Campora Perez, Daniel; Capriotti, Lorenzo; Carbone, Angelo; Carboni, Giovanni; Cardinale, Roberta; Cardini, Alessandro; Carniti, Paolo; Carson, Laurence; Carvalho Akiba, Kazuyoshi; Casse, Gianluigi; Cassina, Lorenzo; Castillo Garcia, Lucia; Cattaneo, Marco; Cauet, Christophe; Cavallero, Giovanni; Cenci, Riccardo; Charles, Matthew; Charpentier, Philippe; Chefdeville, Maximilien; Chen, Shanzhen; Cheung, Shu-Faye; Chiapolini, Nicola; Chrzaszcz, Marcin; Cid Vidal, Xabier; Ciezarek, Gregory; Clarke, Peter; Clemencic, Marco; Cliff, Harry; Closier, Joel; Coco, Victor; Cogan, Julien; Cogneras, Eric; Cogoni, Violetta; Cojocariu, Lucian; Collazuol, Gianmaria; Collins, Paula; Comerma-Montells, Albert; Contu, Andrea; Cook, Andrew; Coombes, Matthew; Coquereau, Samuel; Corti, Gloria; Corvo, Marco; Couturier, Benjamin; Cowan, Greig; Craik, Daniel Charles; Crocombe, Andrew; Cruz Torres, Melissa Maria; Cunliffe, Samuel; Currie, Robert; D'Ambrosio, Carmelo; Dall'Occo, Elena; Dalseno, Jeremy; David, Pieter; Davis, Adam; De Bruyn, Kristof; De Capua, Stefano; De Cian, Michel; De Miranda, Jussara; De Paula, Leandro; De Simone, Patrizia; Dean, Cameron Thomas; Decamp, Daniel; Deckenhoff, Mirko; Del Buono, Luigi; Déléage, Nicolas; Demmer, Moritz; Derkach, Denis; Deschamps, Olivier; Dettori, Francesco; Dey, Biplab; Di Canto, Angelo; Di Ruscio, Francesco; Dijkstra, Hans; Donleavy, Stephanie; Dordei, Francesca; Dorigo, Mirco; Dosil Suárez, Alvaro; Dossett, David; Dovbnya, Anatoliy; Dreimanis, Karlis; Dufour, Laurent; Dujany, Giulio; Dupertuis, Frederic; Durante, Paolo; Dzhelyadin, Rustem; Dziurda, Agnieszka; Dzyuba, Alexey; Easo, Sajan; Egede, Ulrik; Egorychev, Victor; Eidelman, Semen; Eisenhardt, Stephan; Eitschberger, Ulrich; Ekelhof, Robert; Eklund, Lars; El Rifai, Ibrahim; Elsasser, Christian; Ely, Scott; Esen, Sevda; Evans, Hannah Mary; Evans, Timothy; Falabella, Antonio; Färber, Christian; Farinelli, Chiara; Farley, Nathanael; Farry, Stephen; Fay, Robert; Ferguson, Dianne; Fernandez Albor, Victor; Ferrari, Fabio; Ferreira Rodrigues, Fernando; Ferro-Luzzi, Massimiliano; Filippov, Sergey; Fiore, Marco; Fiorini, Massimiliano; Firlej, Miroslaw; Fitzpatrick, Conor; Fiutowski, Tomasz; Fohl, Klaus; Fol, Philip; Fontana, Marianna; Fontanelli, Flavio; Forty, Roger; Francisco, Oscar; Frank, Markus; Frei, Christoph; Frosini, Maddalena; Fu, Jinlin; Furfaro, Emiliano; Gallas Torreira, Abraham; Galli, Domenico; Gallorini, Stefano; Gambetta, Silvia; Gandelman, Miriam; Gandini, Paolo; Gao, Yuanning; García Pardiñas, Julián; Garra Tico, Jordi; Garrido, Lluis; Gascon, David; Gaspar, Clara; Gauld, Rhorry; Gavardi, Laura; Gazzoni, Giulio; Gerick, David; Gersabeck, Evelina; Gersabeck, Marco; Gershon, Timothy; Ghez, Philippe; Gianelle, Alessio; Gianì, Sebastiana; Gibson, Valerie; Girard, Olivier Göran; Giubega, Lavinia-Helena; Gligorov, 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; Greening, Edward; Gregson, Sam; 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; 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; Hussain, Nazim; Hutchcroft, David; Hynds, Daniel; Idzik, Marek; Ilten, Philip; Jacobsson, Richard; Jaeger, Andreas; Jalocha, Pawel; Jans, Eddy; Jawahery, Abolhassan; Jing, Fanfan; 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; Khanji, Basem; Khurewathanakul, Chitsanu; 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; 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; 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; 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; 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; Muller, 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, Thi-Dung; Nguyen-Mau, Chung; Niess, Valentin; Niet, Ramon; Nikitin, Nikolay; Nikodem, Thomas; Ninci, Daniele; 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; 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; Pilař, Tomas; 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; Rangel, Murilo; Raniuk, Iurii; Rauschmayr, Nathalie; Raven, Gerhard; Redi, Federico; Reichert, Stefanie; Reid, Matthew; dos Reis, Alberto; 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; Roiser, Stefan; Romanovsky, Vladimir; Romero Vidal, Antonio; Ronayne, John William; Rotondo, Marcello; Rouvinet, Julien; Ruf, Thomas; Ruiz, Hugo; Ruiz Valls, Pablo; Saborido Silva, Juan Jose; Sagidova, Naylya; Sail, Paul; 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; 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; Skillicorn, Ian; Skwarnicki, Tomasz; Smith, Edmund; 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, Slavorima; 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; Szczypka, Paul; Szumlak, Tomasz; T'Jampens, Stephane; Tayduganov, Andrey; Tekampe, Tobias; Teklishyn, Maksym; 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; Torr, Nicholas; Tournefier, Edwige; Tourneur, Stephane; Trabelsi, Karim; 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; Velthuis, Jaap; Veltri, Michele; Veneziano, Giovanni; Vesterinen, Mika; Viaud, Benoit; Vieira, Daniel; Vieites Diaz, Maria; Vilasis-Cardona, Xavier; Vollhardt, Achim; Volyanskyy, Dmytro; Voong, David; Vorobyev, Alexey; Vorobyev, Vitaly; Voß, Christian; de Vries, Jacco; Waldi, Roland; Wallace, Charlotte; Wallace, Ronan; Walsh, John; Wandernoth, Sebastian; Wang, Jianchun; Ward, David; Watson, Nigel; Websdale, David; Weiden, Andreas; Whitehead, Mark; 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; 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; Zucchelli, Stefano

    2015-01-01

    An algorithm is described for tagging the flavour content at production of neutral $B$ mesons in the LHCb experiment. The algorithm exploits the correlation of the flavour of a $B$ meson with the charge of a reconstructed secondary charm hadron from the decay of the other $b$ hadron produced in the proton-proton collision. Charm hadron candidates are identified in a number of fully or partially reconstructed Cabibbo-favoured decay modes. The algorithm is calibrated on the self-tagged decay modes $B^+ \\to J/\\psi \\, K^+$ and $B^0 \\to J/\\psi \\, K^{*0}$ using $3.0\\mathrm{\\,fb}^{-1}$ of data collected by the LHCb experiment at $pp$ centre-of-mass energies of $7\\mathrm{\\,TeV}$ and $8\\mathrm{\\,TeV}$. Its tagging power on these samples of $B \\to J/\\psi \\, X$ decays is $(0.30 \\pm 0.01 \\pm 0.01) \\%$.

  6. Lepton Flavour Violating Higgs Decays in the (SUSY) Inverse Seesaw

    CERN Document Server

    Arganda, E; Marcano, X; Weiland, C

    2016-01-01

    The observation of charged lepton flavour violation would be a smoking gun for new physics and could help in pinpointing the mechanism at the origin of neutrino masses and mixing. We present here our recent studies of lepton flavour violating Higgs decays in the inverse seesaw and its supersymmetric embedding, two examples of low-scale seesaw mechanisms. We predict branching ratios as large as $10^{-5}$ for the decays $h\\rightarrow \\tau \\mu$ and $h \\rightarrow \\tau e$ in the inverse seesaw, which can be probed in future colliders. Supersymmetric contributions can enhance the branching ratio of $h\\rightarrow \\tau \\mu$ up to $1\\%$, making it large enough to explain the small excess observed by ATLAS and CMS.

  7. Use of terpenoids as natural flavouring compounds in food industry.

    Science.gov (United States)

    Caputi, Lorenzo; Aprea, Eugenio

    2011-01-01

    Terpenoids represent the oldest known biomolecules, having been recovered from sediments as old as 2.5 billion years. Among plant secondary metabolites, they are the most abundant and diverse class of natural compounds. The diversity of terpenoids is probably a reflection of their many biological activities in nature, which has made them a widely used resource for traditional and modern human exploitation. They are usually the main constituents of essential oils of most plants offering a wide variety of pleasant scents from flowery to fruity, to woody or balsamic notes. For this reason terpenoids constitute a very important class of compounds for flavour and fragrance industries, in fact, in the US alone, the demand is forecast to grow 3.7 percent per year to $5.3 billion in 2012. The recent patents on production and extraction of terpenoids commonly used as natural flavouring compounds in food industries are reviewed in the present manuscript.

  8. Higgs and flavour as doors to new physics

    CERN Document Server

    Sala, Filippo

    2015-01-01

    A natural solution to the hierarchy problem of the Fermi scale motivates signals of New Physics at current and near future experiments. After a critical synthesis of this general motivation, we concentrate our attention on the interplay between LHC searches for new resonances, and precision measurements of both Higgs couplings and flavour violating observables. We do so for i) the Higgs sectors of the NMSSM and MSSM, as paradigmatic examples of theories providing extra scalars, and for ii) CKM-like flavour symmetries, with a focus on U(2)^3. This article is mainly based on several papers by the author, but it also reviews other recent related results. Its goal is to provide a synthetic - yet comprehensive orientation on these subjects, at the dawn of several (ATLAS and CMS, LHCb, NA62 etc.) coming experimental results.

  9. Matter inflation with A_4 flavour symmetry breaking

    CERN Document Server

    Antusch, Stefan

    2013-01-01

    We discuss model building in tribrid inflation, which is a framework for realising inflation in the matter sector of supersymmetric particle physics models. The inflaton is a D-flat combination of matter fields, and inflation ends by a phase transition in which some Higgs field obtains a vacuum expectation value. We first describe the general procedure for implementing tribrid inflation in realistic models of particle physics that can be applied to a wide variety of BSM particle physics models around the GUT scale. We then demonstrate how the procedure works for an explicit lepton flavour model based on an A_4 family symmetry. The model is both predictive and phenomenologically viable, and illustrates how tribrid inflation connects cosmological and particle physics parameters. In particular, it predicts a relation between the neutrino Yukawa coupling and the running of the spectral index alpha_s. We also show how topological defects from the flavour symmetry breaking can be avoided automatically.

  10. Flavour-mixing gauge field theory of massive Majorana neutrinos

    CERN Document Server

    Marsch, Eckart

    2012-01-01

    A gauge-field theory for massive neutral particles is developed on the basis of the real four-component Majorana equation. By use of its spin operator, a purely imaginary representation of the SU(2) algebra can be defined, which gives a covariant derivative that is real. Such a coupling to the gauge field preserves the real nature of the Majorana equation even when including interactions. As the associated isospin is four-dimensional, this procedure introduces four intrinsic degrees of freedom to the Majorana field, which may be related to four flavours. The main aim is to describe here the mathematical possibility for coupling Majorana particles with a gauge field which resembles that of the weak interaction. By adding a fourth member to the family, flavour could become a dynamic trait of the neutral Majorana particles, and thus lead to a dynamic understanding of mixing.

  11. Heavy Flavour Cascade Production in a Beam Dump

    CERN Document Server

    2015-01-01

    SHiP will use a 400~GeV/c proton beam impinging on a several interaction length long Molybdenum target. Heavy flavour hadrons produced in the dump can decay semi-leptonically, which can produce both the Heavy Neutral Leptons as signal, but also potential background from muons and neutrinos. The absolute rate of heavy flavour production is taken from measurements. Pythia is used to predict the phase space distribution of the charm and beauty hadrons which are produced both in the primary interaction of the 400~GeV/c proton and in interactions of the secondaries produced in the cascade. The full cascade production of both HNL and background is compared to that reported in the SHiP Technical Proposal, where only the primary $pN$ interactions were taken into account.

  12. New Aspects of Flavour Model Building in Supersymmetric Grand Unification

    CERN Document Server

    Spinrath, Martin

    2010-01-01

    We derive predictions for Yukawa coupling ratios within GUTs generated from operators with mass dimension four and five. These relations are a characteristic property of unified flavour models and can reduce the large number of free parameters related to the flavour sector of the SM. The Yukawa couplings of the down-type quarks and charged leptons are affected within SUSY models by tan beta-enhanced threshold corrections. We analyse these corrections and give simple analytic expressions and numerical estimates for them. The threshold corrections sensitively depend on the soft SUSY breaking parameters. Especially, they determine if the affected Yukawa couplings are enhanced or suppressed. In a first approach, we make some plausible assumptions about the soft SUSY parameters. In a second, more sophisticated approach we use three common breaking schemes in which all the soft breaking parameters at the electroweak scale can be calculated from only a handful of parameters. Within this approach, we apply various ph...

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

    Science.gov (United States)

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

    2016-12-01

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

  14. Predictive flavour symmetries of the neutrino mass matrix

    CERN Document Server

    Hirsch, M; Kaneko, S; Valle, J W F; Joshipura, Anjan S.

    2007-01-01

    Here we propose an $A_4$ flavour symmetry model which implies a lower bound on the neutrinoless double beta decay rate, corresponding to an effective mass parameter $M_{ee} \\gsim 0.03$ eV, and a direct correlation between the expected magnitude of CP violation in neutrino oscillations and the value of $\\sin^2\\theta_{13}$, as well as a nearly maximal CP phase $\\delta$.

  15. A Short Guide to Flavour Physics and CP Violation

    CERN Document Server

    Lee, Seung J

    2015-01-01

    We present the invited lectures given at the second Asia-Europe-Pacific School of High-Energy Physics (AEPSHEP), which took place in Puri, India in November 2014. The series of lectures aimed at graduate students in particle experiment/theory, covering the very basics of flavor physics and CP violation, some useful theoretical methods such as OPE and effective field theories, and some selected topics of flavour physics in the era of LHC.

  16. Measurement of the atmospheric neutrino flavour composition in Soudan 2

    Science.gov (United States)

    Allison, W. W. M.; Alner, G. J.; Ayres, D. S.; Barrett, W. L.; Bode, C.; Border, P. M.; Brooks, C. B.; Cobb, J. H.; Cockerill, D. J. A.; Cotton, R. J.; Courant, H.; Demuth, D. M.; Fields, T. H.; Gallagher, H. R.; Garcia-Garcia, C.; Goodman, M. C.; Gray, R. N.; Johns, K.; Kafka, T.; Kasahara, S. M. S.; Leeson, W.; Litchfield, P. J.; Longley, N. P.; Lowe, M. J.; Mann, W. A.; Marshak, M. L.; May, E. N.; Milburn, R. H.; Miller, W. H.; Mualem, L.; Napier, A.; Oliver, W.; Pearce, G. F.; Perkins, D. H.; Peterson, E. A.; Petyt, D. A.; Price, L. E.; Roback, D. M.; Ruddick, K.; Schmid, D. J.; Schneps, J.; Schub, M. H.; Seidlein, R. V.; Shupe, M. A.; Stassinakis, A.; Sundaralingam, N.; Thomas, J.; Thron, J. L.; Vassiliev, V.; Villaume, G.; Wakely, S. P.; Wall, D.; Werkema, S. J.; West, N.; Wielgosz, U. M.

    1997-02-01

    The atmospheric neutrino flavour ratio measured using a 1.52 kton-year exposure of Soudan 2 is found to be 0.72 +/- 0.19+0.05-0.07 relative to the expected value from a Monte Carlo calculation. The possible background of interactions of neutrons and photons produced in muon interactions in the rock surrounding the detector has been investigated and is shown not to produce low values of the ratio.

  17. The supersymmetric Higgs boson with flavoured A-terms

    Directory of Open Access Journals (Sweden)

    Andrea Brignole

    2015-09-01

    Full Text Available We consider a supersymmetric scenario with large flavour violating A-terms in the stop/scharm sector and study their impact on the Higgs mass, the electroweak ρ parameter and the effective Higgs couplings to gluons, photons and charm quarks. For each observable we present explicit analytical expressions which exhibit the relevant parametric dependences, both in the general case and in specific limits. We find significant effects and comment on phenomenological implications for the LHC and future colliders.

  18. Open flavour charmed mesons in a quantum chromodynamics potential model

    Indian Academy of Sciences (India)

    Krishna Kingkar Pathak; D K Choudhury

    2012-12-01

    We modify the mesonic wave function by using a short distance scale 0 in analogy with hydrogen atom and estimate the values of masses and decay constants of the open flavour charm mesons , $D_{s}$ and $B_{c}$ within the framework of a QCD potential model. We also calculate leptonic decay widths of these mesons to study branching ratios and lifetime. The results are in good agreement with experimental and other theoretical values.

  19. Flavour decomposition of electromagnetic transition form factors of nucleon resonances

    CERN Document Server

    Segovia, Jorge

    2016-01-01

    In Poincar\\'e-covariant continuum treatments of the three valence-quark bound-state problem, the force behind dynamical chiral symmetry breaking also generates nonpointlike, interacting diquark correlations in the nucleon and its resonances. We detail the impact of these correlations on the nucleon's elastic and nucleon-to-Roper transition electromagnetic form factors, providing flavour-separation versions that can be tested at modern facilities.

  20. Lepton Flavour Violation in Left-Right Theory

    OpenAIRE

    Perez, Pavel Fileviez; Murgui, Clara

    2017-01-01

    We investigate the predictions for lepton flavour number violating processes in the context of a simple left-right symmetric theory. In this context neutrinos are Majorana fermions and their masses are generated at the quantum level through the Zee mechanism using the simplest Higgs sector. We show that the right handed neutrinos are generically light and can give rise to large lepton number violating contributions to rare processes. We discuss the correlation between the collider constrains ...

  1. Flavour in heavy neutrino searches at the LHC

    CERN Document Server

    Aguilar-Saavedra, J A; Kittel, O; Valle, J W F

    2012-01-01

    Heavy neutrinos at the TeV scale have been searched for at the LHC in the context of left-right models, under the assumption that they couple to the electron, the muon, or both. We show that current searches are also sensitive to heavy neutrinos coupling predominantly to the tau lepton, and present limits can significantly constrain the parameter space of general flavour mixing.

  2. Role of Strecker aldehydes on beer flavour stability

    OpenAIRE

    Pinho, M. P. Guedes de; Ferreira, A. C. Silva

    2005-01-01

    In this work, attempts were made in order to measure the importance of “Strecker aldehydes” on flavour stability of beer correlating chemical and sensory data. It has been observed that methional and phenylacetaldehyde accumulates during storage and that these molecules were well correlated with “Aroma Quality”. A “fresh beer” was spiked with methional, phenylacetaldehyde and also with trans-2-nonenal, singly and in combination, the “Similarity Value” was then determined, betwe...

  3. Analytical Analysis and Numerical Solution of Two Flavours Skyrmion

    CERN Document Server

    Hadi, Miftachul; Hermawanto, Denny

    2010-01-01

    Two flavours Skyrmion will be analyzed analytically, in case of static and rotational Skyrme equations. Numerical solution of a nonlinear scalar field equation, i.e. the Skyrme equation, will be worked with finite difference method. This article is a more comprehensive version of \\textit{SU(2) Skyrme Model for Hadron} which have been published at Journal of Theoretical and Computational Studies, Volume \\textbf{3} (2004) 0407.

  4. Measurement of the atmospheric neutrino flavour composition in Soudan 2

    CERN Document Server

    Allison, W W M; Ayres, D S; Barrett, W L; Bode, C; Border, P M; Brooks, C B; Cobb, J H; Cockerill, D J A; Cotton, R J; Courant, H; Demuth, D M; Fields, T H; Gallagher, H R; García-García, C; Goodman, M C; Gray, R N; Johns, K; Kafka, T; Kasahara, S M; Leeson, W; Litchfield, P J; Longley, N P; Lowe, M J; Mann, W A; Marshak, M L; May, E N; Milburn, R H; Miller, W H; Mualem, L M; Napier, A; Oliver, W; Pearce, G F; Perkins, Donald Hill; Peterson, E A; Petyt, D A; Price, L E; Roback, D M; Ruddick, K; Schmid, D J; Schneps, J; Schub, M H; Seidlein, R V; Shupe, M A; Stassinakis, A; Sundaralingam, N; Thomas, J; Thron, J L; Vasilev, V; Villaume, G; Wakely, S P; Wall, D; Werkema, S J; West, N; Wielgosz, U M

    1997-01-01

    The atmospheric neutrino flavour ratio measured using a 1.52 kton-year exposure of Soudan 2 is found to be 0.72 +- 0.19 +0.05 -0.07 relative to the expected value from a Monte Carlo calculation. The possible background of interactions of neutrons and photons produced in muon interactions in the rock surrounding the detector has been investigated and is shown not to produce low values of the ratio.

  5. Violation of lepton flavour universality in composite Higgs models

    CERN Document Server

    Niehoff, Christoph; Straub, David M

    2015-01-01

    We investigate whether the the $2.6\\sigma$ deviation from lepton flavour universality in $B^+\\to K^+\\ell^+\\ell^-$ decays recently observed at the LHCb experiment can be explained in minimal composite Higgs models. We show that a visible departure from universality is indeed possible if left-handed muons have a sizable degree of compositeness. Constraints from $Z$-pole observables are avoided by a custodial protection of the muon coupling.

  6. Chiral order and fluctuations in multi-flavour QCD

    CERN Document Server

    Descotes-Genon, S; Stern, J

    2003-01-01

    Multi-flavour (N_f>=3) Chiral Perturbation Theory (ChPT) may exhibit instabilities due to vacuum fluctuations of sea q-bar q pairs. Keeping the fluctuations small would require a very precise fine-tuning of the low-energy constants L_4 and L_6 to L_4[crit](M_rho) = - 0.51 * 10^(-3), and L_6[crit](M_rho) = - 0.26 * 10^(-3). A small deviation from these critical values -- like the one suggested by the phenomenology of OZI-rule violation in the scalar channel -- is amplified by huge numerical factors inducing large effects of vacuum fluctuations. This would lead in particular to a strong N_f-dependence of chiral symmetry breaking and a suppression of multi-flavour chiral order parameters. A simple resummation is shown to cure the instability of N_f>=3 ChPT, but it modifies the standard expressions of some O(p^2) and O(p^4) low-energy parameters in terms of observables. On the other hand, for r=m_s/m > 15, the two-flavour condensate is not suppressed, due to the contribution induced by massive vacuum s-bar s pair...

  7. Extended Minimal Flavour Violating MSSM and Implications for B Physics

    CERN Document Server

    Ali, A

    2001-01-01

    Current world average of the CP asymmetry a(psi K), obtained from the rate differences in the decays B^0 -> (J/psi K_S), (J/psi K_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 a(psi K,exp) - a(psi K,SM) d gamma as sensitive probes of the postulated flavour changing structure. This is quantified in terms of the ratio R(rho gamma/K* gamma) = 2 B(B^0 -> rho^0 gamma)/B(B^0 -> K^*0 gamma), the isospin violating ratio Delta=B(B^+ -> rho^+ gamma)/2B(B^0 -> rho^0 gamma) -1, and the CP-asymmetry in the decay rates for B^+ -> rho^+ gamma and its charge conjugate.

  8. Following butter flavour deterioration with an acoustic wave sensor.

    Science.gov (United States)

    Gaspar, Cláudia R B S; Gomes, M Teresa S R

    2012-09-15

    Off-flavours develop naturally in butter and the process is accelerated by heat. An acoustic wave sensor was used to detect the aroma compounds evolved from heated butter and the results have shown that registered marked changes were coincident to odour changes detected by sensory analysis. The flavour compounds have also been analysed by GC/MS for identification. The response of the sensor was fully characterized in terms of the sensitivity to each of the identified compounds, and sensitivities of the system SPME/sensor were compared with the sensitivities of the system SPME/GC/MS. It was found that the sensor analytical system was more sensitive to methylketones than to fatty acids. The SPME/GC/MS system also showed the highest sensitivity to 2-heptanone, followed by 2-nonanone, but third place was occupied by undecanone and butanoic acid, to which the sensor showed moderate sensitivity. 2-heptanone was found to be an appropriate model compound to follow odour changes till the 500 h, and the lower sensitivity of the sensor to butanoic acid showed to be a positive characteristic, as saturation was prevented, and other more subtle changes in the flavour could be perceived.

  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. A Grand Delta(96) x SU(5) Flavour Model

    CERN Document Server

    King, Stephen F; Stuart, Alexander J

    2012-01-01

    Recent results from the Daya Bay and RENO reactor experiments have measured the smallest lepton mixing angle and found it to have a value of theta_13 approximately 9 degrees. This result presents a new challenge for the existing paradigms of discrete flavour symmetries which attempt to describe all quark and lepton masses and mixing angles. Here we propose a Supersymmetric Grand Unified Theory of Flavour based on Delta(96) x SU(5), together with a U(1) x Z3 symmetry, including a full discussion of Delta(96) in a convenient basis. The Grand Delta(96) x SU(5) Flavour Model relates the quark mixing angles and masses in the form of the Gatto-Sartori-Tonin relation and realises the Georgi-Jarlskog mass relations between the charged leptons and down-type quarks. We predict a Bi-trimaximal (not Tri-bimaximal) form of neutrino mixing matrix, which, after including charged lepton corrections with zero phase, leads to the following GUT scale predictions for the atmospheric, solar, and reactor mixing angles: theta_23=36...

  11. 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; Babaev, A; Backovic, S; Baghdasaryan, A; Baranov, P; Barrelet, E; Bartel, Wulfrin; 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; Görlich, 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-Corral, G; Hildebrandt, M; Hiller, K H; Hoffmann, D; Horisberger, Roland Paul; Hovhannisyan, A; Hreus, T; Hussain, S; Jacquet, M; Janssen, M E; Janssen, X; Jemanov, V; Jönsson, L B; 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; Krämer, M; Krastev, K; Kretzschmar, J; Kropivnitskaya, A; Krüger, K; Landon, M P J; Lange, W; Lastoviicka-Medin, G; Laycock, P; Lebedev, A; Leibenguth, G; Lendermann, V; Levonian, S; Lindfeld, L; Lipka, K; Liptaj, A; List, B; List, J; Loktionova, N; López-Fernandez, R; Lubimov, V; Lucaci-Timoce, A I; Lüders, H; Lytkin, L; Makankine, A; Malinovskii, E I; Marage, P; Marti, L; Martisikova, M; Martyn, H U; Maxfield, S J; Mehta, A; Meier, K; Meyer, A B; 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; Murn, 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; Pérez, 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; Schöning, A; Schultz-Coulon, H C; Sefkow, F; Shaw-West, R N; Shevyakov, I; Shtarkov, L N; Sloan, T; Smiljanic, I; Smirnov, P; Soloviev, Yu; 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, Ya; Vinokurova, S; Volchinski, V; Wacker, K; Weber, G; Weber, R; Wegener, D; Werner, C; Wessels, M; Wissing, C; Wolf, R; Wünsch, E; Xella, S M; Yan, W; Yeganov, V; Zácek, J; Zálesák, 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.

  12. Optimization of Flavour Tagging Algorithms for the LHCb Experiment

    CERN Document Server

    AUTHOR|(CDS)2097144

    Studies of $C\\!P$ violation can be used to test the Standard Model and might give insight into New Physics. Therefore, a wide range of $C\\!P$ measurements, including time-dependent decay rate measurements, are performed with the LHCb Experiment. Many of these are subject to mixing of neutral $B$ meson states with their antiparticles. The knowledge of the initial $B$ flavour is essential in these cases which is why several Flavour Tagging algorithms are used to deduce this information from the available event properties. These algorithms must be adjusted to changes in the shape of the event properties, resulting from an upgrade of the LHC centre-of-mass energy to $\\sqrt{s} = 13\\,\\mathrm{TeV}$. To simplify this process, the Flavour Tagging software is re-implemented. The tagging power of the muon, electron and kaon tagger is measured based on $B^+ \\to J\\!/\\!\\psi K^+$ data, which is processed within the new framework. It is found to be $(0.782 ± 0.018)\\%$, $(0.243 ± 0.011)\\%$ and $(0.649 ± 0.020)\\%$ for Run 1...

  13. Hints for new sources of flavour violation in meson mixing

    CERN Document Server

    Blanke, Monika

    2016-01-01

    The recent results by the Fermilab Lattice and MILC collaborations on the hadronic matrix elements entering $B_{d,s}-\\bar B_{d,s}$ mixing show a significant tension of the measured values of the mass differences $\\Delta M_{d,s}$ with their SM predictions. We review the implications of these results in the context of Constrained Minimal Flavour Violation models. In these models, the CKM elements $\\gamma$ and $|V_{ub}|/|V_{cb}|$ can be determined from $B_{d,s}-\\bar B_{d,s}$ mixing observables, yielding a prediction for $\\gamma$ below its tree-level value. Determining subsequently $|V_{cb}|$ from the measured value of either $\\Delta M_s$ or $\\varepsilon_K$ gives inconsistent results, with the tension being smallest in the Standard Model limit. This tension can be resolved if the flavour universality of new contributions to $\\Delta F = 2$ observables is broken. We briefly discuss the case of $U(2)^3$ flavour models as an illustrative example.

  14. Kadanoff–Baym approach to flavour mixing and oscillations in resonant leptogenesis

    Energy Technology Data Exchange (ETDEWEB)

    Bhupal Dev, P.S. [Consortium for Fundamental Physics, School of Physics and Astronomy, University of Manchester, Manchester M13 9PL (United Kingdom); Millington, Peter [Physik Department T70, James-Franck-Straße, Technische Universität München, 85748 Garching (Germany); Pilaftsis, Apostolos [Consortium for Fundamental Physics, School of Physics and Astronomy, University of Manchester, Manchester M13 9PL (United Kingdom); Teresi, Daniele, E-mail: daniele.teresi@manchester.ac.uk [Consortium for Fundamental Physics, School of Physics and Astronomy, University of Manchester, Manchester M13 9PL (United Kingdom)

    2015-02-15

    We describe a loopwise perturbative truncation scheme for quantum transport equations in the Kadanoff–Baym formalism, which does not necessitate the use of the so-called Kadanoff–Baym or quasi-particle ansaetze for dressed propagators. This truncation scheme is used to study flavour effects in the context of Resonant Leptogenesis (RL), showing explicitly that, in the weakly-resonant regime, there exist two distinct and pertinent flavour effects in the heavy-neutrino sector: (i) the resonant mixing and (ii) the oscillations between different heavy-neutrino flavours. Moreover, we illustrate that Kadanoff–Baym and quasi-particle ansaetze, whilst appropriate for the flavour-singlet dressed charged-lepton and Higgs propagators of the RL scenario, should not be applied to the dressed heavy-neutrino propagators. The use of these approximations for the latter is shown to capture only flavour oscillations, whilst discarding the separate phenomenon of flavour mixing.

  15. Kadanoff–Baym approach to flavour mixing and oscillations in resonant leptogenesis

    Directory of Open Access Journals (Sweden)

    P.S. Bhupal Dev

    2015-02-01

    Full Text Available We describe a loopwise perturbative truncation scheme for quantum transport equations in the Kadanoff–Baym formalism, which does not necessitate the use of the so-called Kadanoff–Baym or quasi-particle ansaetze for dressed propagators. This truncation scheme is used to study flavour effects in the context of Resonant Leptogenesis (RL, showing explicitly that, in the weakly-resonant regime, there exist two distinct and pertinent flavour effects in the heavy-neutrino sector: (i the resonant mixing and (ii the oscillations between different heavy-neutrino flavours. Moreover, we illustrate that Kadanoff–Baym and quasi-particle ansaetze, whilst appropriate for the flavour-singlet dressed charged-lepton and Higgs propagators of the RL scenario, should not be applied to the dressed heavy-neutrino propagators. The use of these approximations for the latter is shown to capture only flavour oscillations, whilst discarding the separate phenomenon of flavour mixing.

  16. Kadanoff-Baym Approach to Flavour Mixing and Oscillations in Resonant Leptogenesis

    CERN Document Server

    Dev, P S Bhupal; Pilaftsis, Apostolos; Teresi, Daniele

    2015-01-01

    We describe a loopwise perturbative truncation scheme for quantum transport equations in the Kadanoff-Baym formalism, which does not necessitate the use of the so-called Kadanoff-Baym or quasi-particle ansaetze for dressed propagators. This truncation scheme is used to study flavour effects in the context of Resonant Leptogenesis (RL), showing explicitly that, in the weakly-resonant regime, there exist two distinct and pertinent flavour effects in the heavy-neutrino sector: (i) the resonant mixing and (ii) the oscillations between different heavy-neutrino flavours. Moreover, we illustrate that Kadanoff-Baym and quasi-particle ansaetze, whilst appropriate for the flavour-singlet dressed charged-lepton and Higgs propagators of the RL scenario, should not be applied to the dressed heavy-neutrino propagators. The use of these approximations for the latter is shown to capture only flavour oscillations, whilst discarding the separate phenomenon of flavour mixing.

  17. Dynamical fermion mass hierarchy and flavour mixing

    Energy Technology Data Exchange (ETDEWEB)

    Luest, D.; Papantonopoulos, E.; Zoupanos, G.

    1984-08-01

    The chiral symmetry breaking of high colour representations produces dynamical breaking of the standard electroweak gauge symmetry. By enlarging the colour group and subsequently breaking it down to SU(3)sub(c) fermions acquire radiative masses from the chiral breaking. We present attempts to produce realistic fermion mass matrix in two classes of models depending on the way that the colour group is enlarged. A realistic example is found in one of these classes of models.

  18. Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review

    OpenAIRE

    McSweeney, Paul; de Sousa, Maria

    2000-01-01

    International audience; The principal pathways for the formation of flavour compounds in cheese (glycolysis, lipolysis and proteolysis) are reviewed. Depending on variety, microflora and ripening conditions, lactate may be metabolized by a number of pathways to various compounds which contribute to cheese flavour or off-flavours. Citrate metabolism by citrate-positive lactococci or Leuconostoc spp. is important in certain varieties (e.g., Dutch cheeses). Lipolysis results directly in the form...

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

    OpenAIRE

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

    2014-01-01

    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 Chromatography Isotope Ratio Mass Spectrometry (GC-IRMS). The main contributor to the characteristic vanilla flavour is 4-hydroxy-3-methoxybenzaldehyde, also called vanillin. Delta13C values of vani...

  20. Effect of flavour of liquid Ensure diet supplement on energy intake in male SD rats.

    Science.gov (United States)

    Archer, Zoe A; Brown, Yvonne A; Rayner, D Vernon; Stubbs, R James; Mercer, Julian G

    2006-10-30

    Outbred male Sprague-Dawley rats were provided with one of the four flavours of the liquid diet, Ensure, in addition to chow pellets, to examine whether differences in flavour lead to differences in energy intake i.e. degree of over-consumption. For half the rats, the Ensure supplement was provided for 14 days and then withdrawn for the final 8 days of the study, whereas the remaining animals were allowed to consume Ensure for 22 days. All four flavours of Ensure, chocolate, vanilla, coffee and asparagus, induced a sustained increase in daily energy intake of approximately 15%. There was an effect of flavour on initial consumption of the Ensure diet, with coffee and asparagus flavours being consumed less avidly than vanilla or chocolate. However, this effect was short-lived. Overall, there was no effect of flavour on body weight gain, energy intake from Ensure, total energy intake, body composition, or measured blood hormones and metabolites. Withdrawal of Ensure resulted in reductions in body weight gain, total energy intake, fat but not lean tissue mass, and concentrations of blood leptin, non-esterified fatty acids and triglycerides, but there was no effect of the flavour of Ensure previously supplied on any of these parameters. The ability of the liquid diet, Ensure, to stimulate long-term caloric over-consumption is not due to its flavouring. Rather, other attributes of Ensure must be more important, such as its intrinsic flavour, liquid formulation, macronutrient composition, and ease of ingestion, digestion and absorption.

  1. Release of peppermint flavour compounds from chewing gum: effect of oral functions

    DEFF Research Database (Denmark)

    Haahr, Anne-Mette; Bardow, A.; Thomsen, C.E.;

    2004-01-01

    During chewing, the oral cavity functions like a bellow, forcing volatile flavour compounds into the exhaling air to the nasal compartment. Accordingly, we hypothesised that flavour release from chewing gum is predominantly governed by chewing frequency (CF), although other oral functions, like....... An increased volume of saliva in the mouth seemed to keep more flavour compounds in the aqueous phase, thereby diminishing the release via the retronasal route. In conclusion, flavour release to the retronasal compartment was dependent on MMA and CF and influenced by the volume of saliva present in the mouth....

  2. The Liouville equation for flavour evolution of neutrinos and neutrino wave packets

    CERN Document Server

    Hansen, Rasmus Sloth Lundkvist

    2016-01-01

    We consider several aspects related to the form, derivation and applications of the Liouville equation (LE) for flavour evolution of neutrinos. To take into account the quantum nature of neutrinos we derive the evolution equation for the matrix of densities using wave packets instead of Wigner functions. The obtained equation differs from the standard LE by an additional term which is proportional to the difference of group velocities. We show that this term describes loss of the propagation coherence in the system. In absence of inelastic collisions, the LE can be reduced to a single derivative equation over a trajectory coordinate. Additional time and spacial dependence may steam from initial (production) conditions. The transition from single neutrino evolution to the evolution of a neutrino gas is considered.

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

    CERN Document Server

    Horsley, R; Nakamura, Y; Perlt, H; Pleiter, D; Rakow, P E L; Schierholz, G; Schiller, A; Stüben, H; Zanotti, J M

    2013-01-01

    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.

  4. Search for lepton flavour violation in Z decays

    Science.gov (United States)

    Adriani, O.; Aguilar-Benitez, M.; Ahlen, S.; Alcaraz, J.; Aloisio, A.; Alverson, G.; Alviggi, M. G.; Ambrosi, G.; An, Q.; Anderhub, H.; Anderson, A. L.; Andreev, V. P.; Angelescu, T.; Antonov, L.; Antreasyan, D.; Arce, P.; Arefiev, A.; Atamanchuk, A.; Azemoon, T.; Aziz, T.; Baba, P. V. K. S.; Bagnaia, P.; Bakken, J. A.; Ball, R. C.; Banerjee, S.; Bao, J.; Barillère, R.; Barone, L.; Baschirotto, A.; Battiston, R.; Bay, A.; Becattini, F.; Bechtluft, J.; Becker, R.; Becker, U.; Behner, F.; Behrens, J.; Bencze, Gy. L.; Berdugo, J.; Berges, P.; Bertucci, B.; Betev, B. L.; Biasini, M.; Biland, A.; Bilei, G. M.; Bizzarri, R.; Blaising, J. J.; Bobbink, G. J.; Bock, R.; Böhm, A.; Borgia, B.; Bosetti, M.; Bourilkov, D.; Bourquin, M.; Boutigny, D.; Bouwens, B.; Brambilla, E.; Branson, J. G.; Brock, I. C.; Brooks, M.; Bujak, A.; Burger, J. D.; Burger, W. J.; Busenitz, J.; Buytenhuijs, A.; Cai, X. D.; Capell, M.; Caria, M.; Carlino, G.; Cartacci, A. M.; Castello, R.; Cerrada, M.; Cesaroni, F.; Chang, Y. H.; Chaturvedi, U. K.; Chemarin, M.; Chen, A.; Chen, C.; Chen, G.; Chen, G. M.; Chen, H. F.; Chen, H. S.; Chen, M.; Chen, W. Y.; Chiefari, G. V.; Chien, C. Y.; Choi, M. T.; Chung, S.; Civinini, C.; Clare, I.; Clare, R.; Coan, T. E.; Cohn, H. O.; Coignet, G.; Colino, N.; Contin, A.; Cotorobai, F.; Cui, X. T.; Cui, X. Y.; Dai, T. S.; D'Alessandro, R.; de Asmundis, R.; Degré, A.; Deiters, K.; Dénes, E.; Denes, P.; Denotaristefani, F.; Dhina, M.; Dibitonto, D.; Diemoz, M.; Dimitrov, H. R.; Dionisi, C.; Dittmar, M.; Djambazov, L.; Dova, M. T.; Drago, E.; Duchesneau, D.; Duinker, P.; Duran, I.; Easo, S.; El Mamouni, H.; Engler, A.; Eppling, F. J.; Erné, F. C.; Extermann, P.; Fabbretti, R.; Fabre, M.; Falciano, S.; Fan, S. J.; Fackler, O.; Fay, J.; Felcini, M.; Ferguson, T.; Fernandez, D.; Fernandez, G.; Ferroni, F.; Fesefeldt, H.; Fiandrini, E.; Field, J. H.; Filthaut, F.; Fisher, P. H.; Forconi, G.; Fredj, L.; Freudenreich, K.; Friebel, W.; Fukushima, M.; Gailloud, M.; Galaktionov, Yu.; Gallo, E.; Ganguli, S. N.; Garcia-Abia, P.; Gele, D.; Gentile, S.; Gheordanescu, N.; Giagu, S.; Goldfarb, S.; Gong, Z. F.; Gonzalez, E.; Gougas, A.; Goujon, D.; Gratta, G.; Gruenewald, M.; Gu, C.; Guanziroli, M.; Guo, J. K.; Gupta, V. K.; Gurtu, A.; Gustafson, H. R.; Gutay, L. J.; Hangarter, K.; Hartmann, B.; Hasan, A.; Hauschildt, D.; He, C. F.; He, J. T.; Hebbeker, T.; Hebert, M.; Hervé, A.; Hilgers, K.; Hofer, H.; Hoorani, H.; Hu, G.; Hu, G. Q.; Ille, B.; Ilyas, M. M.; Innocente, V.; Janssen, H.; Jezequel, S.; Jin, B. N.; Jones, L. W.; Josa-Mutuberria, I.; Kasser, A.; Khan, R. A.; Kamyshkov, Yu.; Kapinos, P.; Kapustinsky, J. S.; Karyotakis, Y.; Kaur, M.; Khokhar, S.; Kienzle-Focacci, M. N.; Kim, J. K.; Kim, S. C.; Kim, Y. G.; Kinnison, W. W.; Kirkby, A.; Kirkby, D.; Kirsch, S.; Kittel, W.; Klimentov, A.; Klöckner, R.; König, A. C.; Koffeman, E.; Kornadt, O.; Koutsenko, V.; Koulbardis, A.; Kraemer, R. W.; Kramer, T.; Krastev, V. R.; Krenz, W.; Krivshich, A.; Kuijten, H.; Kumar, K. S.; Kunin, A.; Landi, G.; Lanske, D.; Lanzano, S.; Lebedev, A.; Lebrun, P.; Lecomte, P.; Lecoq, P.; Le Coultre, P.; Lee, D. M.; Lee, J. S.; Lee, K. Y.; Leedom, I.; Leggett, C.; Le Goff, J. M.; Leiste, R.; Lenti, M.; Leonardi, E.; Li, C.; Li, H. T.; Li, P. J.; Liao, J. Y.; Lin, W. T.; Lin, Z. Y.; Linde, F. L.; Lindemann, B.; Liu, Y.; Liu, Y.; Lohmann, W.; Longo, E.; Lu, Y. S.; Lubbers, J. M.; Lübelsmeyer, K.; Luci, C.; Luckey, D.; Ludovici, L.; Luminari, L.; Lustermann, W.; Ma, J. M.; Ma, W. G.; MacDermott, M.; Malik, R.; Malinin, A.; Maña, C.; Maolinbay, M.; Marchesini, P.; Marion, F.; Marin, A.; Martin, J. P.; Martinez-Laso, L.; Marzano, F.; Massaro, G. G. G.; Mazumdar, K.; McBride, P.; McMahon, T.; McNally, D.; Merk, M.; Merola, L.; Meschini, M.; Metzger, W. J.; Mi, Y.; Mihul, A.; Mills, G. B.; Mir, Y.; Mirabelli, G.; Mnich, J.; Möller, M.; Monteleoni, B.; Morand, R.; Morganti, S.; Moulai, N. E.; Mount, R.; Müller, S.; Nadtochy, A.; Nagy, E.; Napolitano, M.; Nessi-Tedaldi, F.; Newman, H.; Neyer, C.; Niaz, M. A.; Nippe, A.; Nowak, H.; Organtini, G.; Pandoulas, D.; Paoletti, S.; Paolucci, P.; Pascale, G.; Passaleva, G.; Patricelli, S.; Paul, T.; Pauluzzi, M.; Paus, C.; Pauss, F.; Pei, Y. J.; Pensotti, S.; Perret-Galliz, D.; Perrier, J.; Pevsner, A.; Piccolo, D.; Pieri, M.; Piroué, P. A.; Plasil, F.; Plyaskin, V.; Pohl, M.; Pojidaev, V.; Postema, H.; Qi, Z. D.; Qian, J. M.; Qureshi, K. N.; Raghavan, R.; Rahal-Callot, G.; Rancoita, P. G.; Rattaggi, M.; Raven, G.; Razis, P.; Read, K.; Ren, D.; Ren, Z.; Rescigno, M.; Reucroft, S.; Ricker, A.; Riemann, S.; Riemers, B. C.; Riles, K.; Rind, O.; Rizvi, H. A.; Ro, S.; Rodriguez, F. J.; Roe, B. P.; Röhner, M.; Romero, L.; Rosier-Lees, S.; Rosmalen, R.; Rosselet, Ph.; van Rossum, W.; Roth, S.; Rubbia, A.; Rubio, J. A.; Rykaczewski, H.; Sachwitz, M.; Salico, J.; Salicio, J. M.; Sanders, G. S.; Santocchia, A.; Sarakinos, M. S.; Sartorelli, G.; Sassowsky, M.; Sauvage, G.; Schegelsky, V.; Schmitz, D.; Schmitz, P.; Schneegans, M.; Schopper, H.; Schotanus, D. J.; Shotkin, S.; Schreiber, H. J.; Shukla, J.; Schulte, R.; Schulte, S.; Schultze, K.; Schwenke, J.; Schwering, G.; Sciacca, C.; Scott, I.; Sehgal, R.; Seiler, P. G.; Sens, J. C.; Servoli, L.; Sheer, I.; Shen, D. Z.; Shevchenko, S.; Shi, X. R.; Shumilov, E.; Shoutko, V.; Son, D.; Sopczak, A.; Soulimov, V.; Spartiotis, C.; Spickermann, T.; Spillantini, P.; Starosta, R.; Steuer, M.; Stickland, D. P.; Sticozzi, F.; Stone, H.; Strauch, K.; Stringfellow, B. C.; Sudhakar, K.; Sultanov, G.; Sun, L. Z.; Susinno, G. F.; Suter, H.; Swain, J. D.; Syed, A. A.; Tang, X. W.; Taylor, L.; Terzi, G.; Ting, Samuel C. C.; Ting, S. M.; Tonutti, M.; Tonwar, S. C.; Tóth, J.; Tsaregorodtsev, A.; Tsipolitis, G.; Tully, C.; Tung, K. L.; Ulbricht, J.; Urbán, L.; Uwer, U.; Valente, E.; van de Walle, R. T.; Vetlitsky, I.; Viertel, G.; Vikas, P.; Vikas, U.; Vivargent, M.; Vogel, H.; Vogt, H.; Vorobiev, I.; Vorobyov, A. A.; Vuilleumier, L.; Wadhwa, M.; Wallraff, W.; Wang, C.; Wang, C. R.; Wang, X. L.; Wang, Y. F.; Wang, Z. M.; Warner, C.; Weber, A.; Weber, J.; Weill, R.; Wenaus, T. J.; Wenninger, J.; White, M.; Willmott, C.; Wittgenstein, F.; Wright, D.; Wu, S. X.; Wynhoff, S.; Wyslouch, B.; Xie, Y. Y.; Xu, J. G.; Xu, Z. Z.; Xue, Z. L.; Yan, D. S.; Yang, B. Z.; Yang, C. G.; Yang, G.; Ye, C. H.; Ye, J. B.; Ye, Q.; Yeh, S. C.; Yin, Z. W.; You, J. M.; Yunus, N.; Yzerman, M.; Zaccardelli, C.; Zaitsev, N.; Zemp, P.; Zeng, M.; Zeng, Y.; Zhang, D. H.; Zhang, Z. P.; Zhou, B.; Zhou, G. J.; Zhou, J. F.; Zhu, R. Y.; Zichichi, A.; van der Zwaan, B. C. C.; L3 Collaboration

    1993-10-01

    We have searched for lepton flavour violation in Z boson decays into lepton pairs using all data collected with the L3 detector during the 1990, 1991 and 1992 runs on an event sample corresponding to 1 500 000 Z's produced. At the 95% confidence level the upper limits on the branching ratio for Z-->eμ is 0.6×10-5 and for Z-->μτ this is 1.9×10-5. Supported by the Hungarian OTKA fund under contract number 2970.

  5. Heavy Flavour Production and Properties at ATLAS and CMS

    CERN Document Server

    Barberis, Dario; The ATLAS collaboration

    2016-01-01

    Recent results by the ATLAS and CMS experiments at LHC are presented on the production and properties of heavy-flavour states. In the charm sector, cross-sections for the prompt and non-prompt production of J/psi and psi’ are presented, as well as the production of open charm states. The b-quark fragmentation, B± production cross-section and several B-meson decay properties are also studied. The used data include LHC Run 1 (at a centre-of-mass energy of 7 and 8 TeV) and also Run 2 (13 TeV) samples collected in 2015.

  6. pipi scattering in three flavour ChPT

    Science.gov (United States)

    Bijnens, Johan; Dhonte, Pierre; Talavera, Pere

    2004-01-01

    We present the scattering lengths for the pipi processes in the three flavour Chiral Perturbation Theory (ChPT) framework at next-to-next-to-leading order. We then combine this calculation with the determination of the parameters from Ke4, the meson masses and decay constants and compare with the results of a dispersive analysis of pipi scattering. The comparison indicates a small but nonzero value for the 1/Nc suppressed NLO low energy constants L4r and L6r.

  7. A to Z of Flavour with Pati-Salam

    CERN Document Server

    King, Stephen F

    2014-01-01

    We propose an elegant theory of flavour based on $A_4\\times Z_5$ family symmetry with Pati-Salam unification which provides an excellent description of quark and lepton masses, mixing and CP violation. The $A_4$ symmetry unifies the left-handed families and its vacuum alignment determines the columns of Yukawa matrices. The $Z_5$ symmetry distinguishes the right-handed families and its breaking controls CP violation in both the quark and lepton sectors. The Pati-Salam symmetry relates the quark and lepton Yukawa matrices, with $Y^u=Y^{\

  8. Screening masses of mesons in 2+1 flavour QCD

    CERN Document Server

    Mukherjee, S

    2007-01-01

    We present results for screening masses of light and strange mesons in 2+1 flavour QCD using improved (p4fat3) staggered fermions on 6x24^3 lattices. We have studied the screening masses of scalar, pseudo-scalar, vector and axial-vector mesons along the line of constant physics, determined by a pion mass ~220 MeV and a kaon mass ~500 MeV. In order to investigate the cut-off and volume dependencies we have also performed studies of the meson screening correlators in the non-interacting theory using the p4 and the standard staggered discretizations.

  9. Approaching the chiral point in two-flavour lattice simulations

    CERN Document Server

    Lottini, Stefano

    2014-01-01

    We investigate the behaviour of the pion decay constant and the pion mass in two-flavour lattice QCD, with the physical and chiral points as ultimate goal. Measurements come from the ensembles generated by the CLS initiative using the O(a)-improved Wilson formulation, with lattice spacing down to about 0.05 fermi and pion masses as low as 190 MeV. The applicability of SU(2) chiral perturbation theory is investigated, and various functional forms, and their range of validity, are compared. The physical scale is set through the kaon decay constant, whose measurement is enabled by inserting a third, heavier valence strange quark.

  10. $\\pi\\pi$ Scattering in Three Flavour ChPT

    CERN Document Server

    Bijnens, J; Talavera, P; Bijnens, Johan; Dhonte, Pierre; Talavera, Pere

    2004-01-01

    We present the scattering lengths for the $\\pi\\pi$ processes in the three flavour Chiral Perturbation Theory (ChPT) framework at next-to-next-to-leading order. We then combine this calculation with the determination of the parameters from $K_{e4}$ and the masses and decay constants and compare with the results of a dispersive analysis of $\\pi\\pi$ scattering. The comparison indicates a small but nonzero value for the $1/N_c$ suppressed NLO low energy constants $L_4^r$ and $L_6^r$.

  11. Collider Aspects of Flavour Physics at High Q

    Energy Technology Data Exchange (ETDEWEB)

    del Aguila, F.; Aguilar-Saavedra, J.A.; Allanach, B.C.; Alwall, J.; Andreev, Yu.; Aristizabal Sierra, D.; Bartl, A.; Beccaria, M.; Bejar, S.; Benucci, L.; Bityukov, S.; Borjanovic, I.; Bozzi, G.; Burdman, G.; Carvalho, J.; Castro, N.; Clerbaux, B.; de Campos, F.; de Gouvea, A.; Dennis, C.; Djouadi, A.; /Cambridge U., DAMTP /Louvain U., CP3 /Moscow, INR /Valencia U. /Vienna U. /Salento U. /INFN, Lecce /Barcelona, Autonoma U. /Barcelona, IFAE /INFN, Pisa /Pisa U. /Karlsruhe U. /Sao Paulo U. /LIP, Coimbra /Brussels U. /Sao Paulo U., Guaratingueta /Northwestern U. /Oxford U. /Orsay, LPT /Athens U. /Lisbon U.

    2008-03-07

    This chapter of the report of the 'Flavour in the era of LHC' workshop discusses flavor related issues in the production and decays of heavy states at LHC, both from the experimental side and from the theoretical side. We review top quark physics and discuss flavor aspects of several extensions of the Standard Model, such as supersymmetry, little Higgs model or models with extra dimensions. This includes discovery aspects as well as measurement of several properties of these heavy states. We also present public available computational tools related to this topic.

  12. New Physics scenarios in light of new and old flavour data

    CERN Document Server

    Carlucci, Maria Valentina

    2012-01-01

    The flavour observables currently in the spotlight because of the recent experimental updates or because of the presence of tensions with the Standard Model predictions are reviewed in their main aspects. These quantities suggest the development of a particular strategy for testing the viability of Beyond Standard Model scenarios that is applied for a qualitative analysis of different patterns of flavour violation.

  13. Characterisation of lactococci isolated from natural niches and their role in flavour formation of cheese

    NARCIS (Netherlands)

    Ayad, E.H.E.

    2001-01-01

    This thesis focuses on the biodiversity of lactococci isolated from various natural niches and their exploitation in enhancing the flavour diversity in cheese. Large numbers of wild strains were tested for their flavour forming abilities, characteristics, behaviour in defined strain starter (DSS) cu

  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. 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

  16. Production of natural flavour compounds: bioconversion of monoterpenes by spores of Penicillium digitatum

    NARCIS (Netherlands)

    Wolken, W.A.M.

    2003-01-01

    Consumers prefer natural over artificial additives. Consequently natural flavour-compounds fetch higher prices than the corresponding artificial compound. Various natural means of flavour production are discussed in this dissertation. The major part is focused on the biotransformation of geraniol in

  17. Heavy flavours production in deeply inelastic scattering and gluon density in the proton

    CERN Document Server

    Balbi, P

    2002-01-01

    Heavy flavours production in e-p DIS is studied at intermediate values of the transferred four-momentum square, under the assumption of boson-gluon-fusion mechanism dominance (no intrinsic heavy flavours contributions). In this framework different expressions for the splitting functions in the gluon density evolution equation, with respect to the standard (DGLAP) ones, are explicitly derived.

  18. Protein-flavour interactions in relation to development of novel protein foods

    NARCIS (Netherlands)

    Heng, L.; Koningsveld, van G.A.; Gruppen, H.; Boekel, van M.A.J.S.; Vincken, J.P.; Roozen, J.P.; Voragen, A.G.J.

    2004-01-01

    Proteins are known to interact with relatively small molecules such as flavour compounds and saponins, and may thus influence the taste perception of food. In this study, the interactions of flavour volatiles with pea proteins, and the effects of heat on these interactions were investigated. The pre

  19. Recent developments in thermal leptogenesis: the role of flavours in various seesaw realisations

    CERN Document Server

    Josse-Michaux, Francois-Xavier

    2008-01-01

    In this thesis, we study the role of flavours in leptogenesis. In a first time, we review the so-called one flavour picture, where only the lightest right-handed neutrino is taken into account, and where lepton flavours are neglected. After having showed why and how lepton flavours should be included in the computation of the lepton asymmetry, we study their effect in the type I seesaw model, as well as in the type I+II seesaw model, in a specific SO(10) unification realisation. In this model, besides flavours effects, we show that the inclusion of the second lightest right-handed neutrino, together with an accurate description of charged fermions masses, are necessary to make leptogenesis work.

  20. Neutrinos from Stellar Collapse Comparison of the effects of three and four flavour mixings

    CERN Document Server

    Dutta, G; Murthy, M V N; Rajasekaran, G; Dutta, Gautam

    2000-01-01

    We study the effect of non-vanishing masses and mixings among neutrino flavours on the detection of neutrinos from stellar collapse by a water Cerenkov detector. We consider a frame-work in which there are four neutrino flavours, including a sterile neutrino, whose mass squared differences and mixings are constrained by the present understanding of solar, atmospheric and laboratory neutrino detection. We also include the effects of high density matter within the supernova core. Unlike in the three flavour scenario, we find that the number of events due to the dominant process involving electron-antineutrinos changes dramatically for some allowed mixing parameters. Furthermore, contributions from charged-current scattering off oxygen nuclei in the detector can be considerably enhanced due to flavour mixing. We also present a comparison between the two possible scenarios, namely, when only three active neutrino flavours are present and when they are accompanied by a fourth sterile neutrino.

  1. Lepton Flavour at the Electroweak Scale: A Complete A4 Model

    CERN Document Server

    Holthausen, Martin; Schmidt, Michael A

    2012-01-01

    Apparent regularities in fermion masses and mixings are often associated with physics at a high flavour scale, especially in the context of discrete flavour symmetries. One of the main reasons for that is that the correct vacuum alignment requires usually some high scale mechanism to be phenomenologically acceptable. Contrary to this expectation, we present in this paper a renormalizable radiative neutrino mass model with an A4 flavour symmetry in the lepton sector, which is broken at the electroweak scale. For that we use a novel way to achieve the VEV alignment via an extended symmetry in the flavon potential proposed before by two of the authors. We discuss various phenomenological consequences for the lepton sector and show how the remnants of the flavour symmetry suppress large lepton flavour violating processes. The model naturally includes a dark matter candidate, whose phenomenology we outline. Finally, we sketch possible extensions to the quark sector and discuss its implications for the LHC, especia...

  2. Formula optimization for garlic and pepper-flavoured puffed snacks

    Directory of Open Access Journals (Sweden)

    Brian H. Wilkinson

    2006-03-01

    Full Text Available Herbs show high potential as functional ingredients in Thai snacks. Garlic was the most preferred herb in snacks, followed by holy basil, and pepper. This study was to determine the amount of spices such as garlic and pepper to be added to the products to beneficially improve the health status of the consumer without detrimental effect on the flavour and taste. The Box-Behnken (k = 3, nc = 3 response surface design was used to create a model to determine the optimum garlic and pepper flavour for puffed snacks. Specified quantities of salt (1-2 %(w/w, garlic (0-4 %(w/w, and pepper (0-4 %(w/w were used in the design. Fifteen spiced snacks were evaluated by 30 Thai panelists. The model showed the optimum pepper quantity of 0.7 % (w/w and salt and garlic of no more than 1.10 and 2.80 %(w/w, respectively. If 25 g of the puffed snacks were eaten daily the consumer would get enough garlic to satisfy its daily requirements, but not enough pepper to get its purported health benefits. However, as the Thais use copious quantities of pepper in most other dishes, it is likely that eating 25 g of the proposed functional snack with their other dishes would more than likely provide enough pepper to give them the health benefits from this herb.

  3. Light flavour hadron production in the ALICE experiment at LHC

    Directory of Open Access Journals (Sweden)

    Badalà Angela

    2016-01-01

    Full Text Available Unique among the LHC experiments, ALICE has excellent particle identification capabilities for the measurement of light-flavour hadrons. A large number of hadron species from pions to multi-strange baryons and light nuclei have been measured over a large transverse momentum region. The measurement of the production of these particles is a valuable tool to study the properties of the medium formed in heavy-ion collisions. In particular they give information on the collective phenomena of the fireball, on the parton energy loss in the hot QCD medium and on the hadronization mechanisms such as recombination and statistical hadronization. The measurements in pp and in p-nucleus collisions provide the necessary baseline for heavy-ion data and help to investigate the effects of the ordinary nuclear matter. In this paper some of the main ALICE results on identified light-flavour hadron production in Pb–Pb collisions at √sNN = 2.76 TeV and p–Pb collisions at √sNN = 5.02 TeV will be presented.

  4. Flavour violating gluino three-body decays at LHC

    Energy Technology Data Exchange (ETDEWEB)

    Bartl, A.; Ginina, E. [Wien Univ. (Austria). Fakultaet fuer Physik; Eberl, H.; Majerotto, W. [Oesterreichische Akademie der Wissenschaften, Vienna (Austria). Inst. fuer Hochenergiephysik; Herrmann, B. [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Hidaka, K [Tokyo Gakugei Univ., Koganei (Japan). Dept. of Physics; Porod, W. [Wuerzburg Univ. (Germany). Inst. fuer Theoretische Physik und Astrophysik

    2011-07-15

    We study the effect of squark generation mixing on gluino production and decays at LHC in the Minimal Supersymmetric Standard Model (MSSM) for the case that the gluino is lighter than all squarks and dominantly decays into three particles, g {yields} q q {chi}{sup 0}{sub k}, q anti q'{chi}{sup {+-}}{sub l}. We assume mixing between the second and the third squark generations in the up-type and down-type squark sectors. We show that this mixing can lead to very large branching ratios of the quark-flavour violating gluino threebody decays despite the strong constraints on quark-flavour violation (QFV) from the experimental data on B mesons. We also show that the QFV gluino decay branching ratios are very sensitive not only to the generation mixing in the squark sector, but also to the parameters of the neutralino and chargino sectors. We show that the branching ratio of the QFV gluino decay g {yields} c anti t(anti ct) anti {chi}{sup 0}{sub 1} can go up to {approx} 40%. Analogously, that of the QFV decay g {yields} s anti b(anti sb){chi}{sup 0}{sub 1} can reach {approx} 35%. We find that the rates of the resulting QFV signatures, such as pp{yields} tt anti c anti cE{sup mis}{sub T}, can be significant at LHC. This could have an important influence on the gluino searches at LHC. (orig.)

  5. A class-C VCO based Σ-Δ fraction-N frequency synthesizer with AFC for 802.11ah applications

    Science.gov (United States)

    Xiaobao, Yu; Siyang, Han; Zongming, Jin; Zhihua, Wang; Baoyong, Chi

    2015-09-01

    A 1.4-2 GHz phase-locked loop (PLL) Σ-Δ fraction-N frequency synthesizer with automatic frequency control (AFC) for 802.11ah applications is presented. A class-C voltage control oscillator (VCO) ranging from 1.4 to 2 GHz is integrated on-chip to save power for the sub-GHz band. A novel AFC algorithm is introduced to maintain the VCO oscillation at the start-up and automatically search for the appropriate control word of the switched-capacitor array to extend the PLL tuning range. A 20-bit third-order Σ-Δ modulator is utilized to reduce the fraction spurs while achieving a frequency resolution that is lower than 30 Hz. The measurement results show that the frequency synthesizer has achieved a phase noise of < -120 dBc/Hz at 1 MHz offset and consumes 11.1 mW from a 1.7 V supply. Moreover, compared with the traditional class-A counterparts, the phase noise in class-C mode has been improved by 5 dB under the same power consumption.

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

    CERN Document Server

    Cacciapaglia, Giacomo; 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 requi...

  7. 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.

  8. Discrete flavour symmetries for degenerate solar neutrino pair and their predictions

    CERN Document Server

    Joshipura, Anjan S

    2014-01-01

    Flavour symmetries appropriate for describing a neutrino spectrum with degenerate solar pair and a third massive or massless neutrino are discussed. We demand that the required residual symmetries of the leptonic mass matrices be subgroups of some discrete symmetry group $G_f$. $G_f$ can be a subgroup of SU(3) if the third neutrino is massive and we derive general results on the mixing angle predictions for various discrete subgroups of SU(3). The main results are: (a) All the SU(3) subgroups of type C fail in simultaneously giving correct $\\theta_{13}$ and $\\theta_{23}$. (b) All the groups of type D can predict a relation $\\cos^2\\theta_{13} \\sin^2\\theta_{23}=\\frac{1}{3}$ among the mixing angles which appears to be a good zeroth order approximation. Among these, various $\\Delta(6n^2)$ groups with $n\\geq 8$ can simultaneously lead also to $\\sin^2 \\theta_{13}$ in agreement with global fit at 3$\\sigma$. (c) The group $\\Sigma(168)\\cong PSL(2,7)$ predicts near to the best fit value for $\\theta_{13}$ and $\\theta_{2...

  9. 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.

  10. Phenomenology of an SU(2) × SU(2) × U(1) model with lepton-flavour non-universality

    Science.gov (United States)

    Boucenna, Sofiane M.; Celis, Alejandro; Fuentes-Martín, Javier; Vicente, Avelino; Virto, Javier

    2016-12-01

    We investigate a gauge extension of the Standard Model in light of the observed hints of lepton universality violation in b → cℓν and b → sℓ + ℓ - decays at BaBar, Belle and LHCb. The model consists of an extended gauge group SU(2)1 × SU(2)2 × U(1) Y which breaks spontaneously around the TeV scale to the electroweak gauge group. Fermion mixing effects with vector-like fermions give rise to potentially large new physics contributions in flavour transitions mediated by W' and Z' bosons. This model can ease tensions in B-physics data while satisfying stringent bounds from flavour physics, and electroweak precision data. Possible ways to test the proposed new physics scenario with upcoming experimental measurements are discussed. Among other predictions, the ratios R M = Γ( B → M μ + μ -) /Γ( B → Me + e -), with M = K * , ϕ, are found to be reduced with respect to the Standard Model expectation R M ≃ 1.

  11. An MCMC study of general squark flavour mixing in the MSSM

    CERN Document Server

    Herrmann, Björn; Fuks, Benjamin; Mahmoudi, Farvah; O'Leary, Ben; Porod, Werner; Sekmen, Sezen; Strobbe, Nadja

    2015-01-01

    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.

  12. 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.

  13. Improved staggered quark actions with reduced flavour symmetry violations for lattice QCD

    CERN Document Server

    Lagaë, J F

    1999-01-01

    We introduce a new class of actions for staggered quarks in lattice QCD which significantly reduce flavour symmetry violations in the pion mass spectrum. An action introduced by the MILC collaboration for the same purpose is seen to be a special case. We discus how such actions arise from a systematic attempt to reduce flavour symmetry violations in the weak coupling limit. It is shown that for quenched lattice QCD at 6/g^2=5.7, representative actions of this class give a considerable reduction in flavour symmetry violation over the standard staggered action, and a significant reduction over what is achieved by the MILC action.

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

    CERN Document Server

    Nardi, Enrico

    2015-01-01

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

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

    Indian Academy of Sciences (India)

    Abhijit Sen

    2009-12-01

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

  16. Two-Baryon Correlation Functions in 2-flavour QCD

    CERN Document Server

    Francis, Anthony; Rae, Thomas D; Wittig, Hartmut

    2013-01-01

    We present first results for two-baryon correlation functions, computed using $N_f=2$ flavours of O($a$) improved Wilson quarks, with the aim of explaining potential dibaryon bound states, specifically the H-dibaryon. In particular, we use a GEVP to isolate the groundstate using two-baryon (hyperon-hyperon) correlation functions $\\big(\\langle C_{XY}(t)C_{XY}(0) \\rangle$, where $XY=\\Lambda\\Lambda, \\Sigma\\Sigma, N\\Xi, \\cdots\\big)$, each of which has an overlap with the H-dibaryon. We employ a `blocking' algorithm to handle the large number of contractions, which may easily be extended to N-baryon correlation functions. We also comment on its application to the analysis of single baryon masses ($n$, $\\Lambda$, $\\Xi$, $\\cdots$). This study is performed on an isotropic lattice with $m_\\pi = 460$ MeV, $m_\\pi L = 4.7$ and $a = 0.063$ fm.

  17. Searches for flavour changing neutral currents in the top sector

    CERN Document Server

    Araque, Juan Pedro; The ATLAS collaboration

    2016-01-01

    Flavour Changing Neutral Current (FCNC) processes are forbidden at tree level in the Standard Model and highly suppressed at higher orders. This makes FCNC one of the key processes to search for new physics since any small deviations from the Standard Model expectations could have a big impact. Both ATLAS and CMS Collaborations have designed a comprehensive strategy to search for FCNC in top quark physics both in the production and decay. The strategies followed by both collaborations are here described, using data from $pp$ collisions at the LHC collected at a centre of mass energies of 7 and 8~TeV with integrated luminosities ranging from $5~\\rm{ fb}^{-1}$ to $20.3~\\rm{ fb}^{-1}$.

  18. Searches for flavour changing neutral currents in the top sector

    CERN Document Server

    Araque, J P

    2016-01-01

    Flavour Changing Neutral Current (FCNC) processes are forbidden at tree level in the Standard Model and highly suppressed at higher orders. This makes FCNC one of the key processes to search for new physics since any small deviations from the Standard Model expectations could have a big impact. Both ATLAS and CMS Collaborations have designed a comprehensive strategy to search for FCNC in top quark physics both in the production and decay. The strategies followed by both collaborations are here described, using data from $pp$ collisions at the LHC collected at a centre of mass energies of 7 and 8~TeV with integrated luminosities ranging from $5~\\rm{fb}^{-1}$ to $20.3~\\rm{fb}^{-1}$.

  19. Flavour Independent Searches for Hadronically Decaying Neutral Higgs Bosons

    CERN Document Server

    Abdallah, J; Adam, W; Adzic, P; Albrecht, T; Alderweireld, T; Alemany-Fernandez, R; Allmendinger, T; Allport, P P; Amaldi, Ugo; Amapane, N; Amato, S; Anashkin, E; Andreazza, A; Andringa, S; Anjos, N; Antilogus, P; Apel, W D; Arnoud, Y; Ask, S; Åsman, B; Augustin, J E; Augustinus, A; Baillon, Paul; Ballestrero, A; Bambade, P; Barbier, R; Bardin, D; Barker, G J; Baroncelli, A; Battaglia, M; Baubillier, M; Becks, K H; Begalli, M; Behrmann, A; Ben-Haim, E; Benekos, N; Benvenuti, A C; Bérat, C; Berggren, M; Berntzon, L; Bertrand, D; Besançon, M; Besson, N; Bloch, D; Blom, M; Bluj, M; Bonesini, M; Boonekamp, M; Booth, P S L; Borisov, G; Botner, O; Bouquet, B; Bowcock, T J V; Boyko, I; Bracko, M; Brenner, R; Brodet, E; Brückman, P; Brunet, J M; Bugge, L; Buschmann, P; Calvi, M; Camporesi, T; Canale, V; Carena, F; Castro, N; Cavallo, F; Chapkin, M; Charpentier, P; Checchia, P; Chierici, R; Shlyapnikov, P; Chudoba, J; Chung, S U; Cieslik, K; Collins, P; Contri, R; Cosme, G; Cossutti, F; Costa, M J; Crennell, D J; Cuevas-Maestro, J; D'Hondt, J; Dalmau, J; Da Silva, T; Da Silva, W; Della Ricca, G; De Angelis, A; de Boer, Wim; De Clercq, C; De Lotto, B; De Maria, N; De Min, A; De Paula, L; Di Ciaccio, L; Di Simone, A; Doroba, K; Drees, J; Dris, M; Eigen, G; Ekelöf, T J C; Ellert, M; Elsing, M; Espirito-Santo, M C; Fanourakis, G K; Fassouliotis, D; Feindt, M; Fernández, J; Ferrer, A; Ferro, F; Flagmeyer, U; Föth, H; Fokitis, E; Fulda-Quenzer, F; Fuster, J; Gandelman, M; García, C; Gavillet, P; Gazis, E; Gokieli, R; Golob, B; Gómez-Ceballos, G; Gonçalves, P; Graziani, E; Grosdidier, G; Grzelak, K; Guy, J; Haag, C; Hallgren, A; Hamacher, K; Hamilton, K; Haug, S; Hauler, F; Hedberg, V; Hennecke, M; Herr, H; Hoffman, J; Holmgren, S O; Holt, P J; Houlden, M A; Hultqvist, K; Jackson, J N; Jarlskog, G; Jarry, P; Jeans, D; Johansson, E K; Johansson, P D; Jonsson, P; Joram, C; Jungermann, L; Kapusta, F; Katsanevas, S; Katsoufis, E C; Kernel, G; Kersevan, B P; Kerzel, U; Kiiskinen, A P; King, B T; Kjaer, N J; Kluit, P; Kokkinias, P; Kourkoumelis, C; Kuznetsov, O; Krumshtein, Z; Kucharczyk, M; Lamsa, J; Leder, G; Ledroit, F; Leinonen, L; Leitner, R; Lemonne, J; Lepeltier, V; Lesiak, T; Liebig, W; Liko, D; Lipniacka, A; Lopes, J H; López, J M; Loukas, D; Lutz, P; Lyons, L; MacNaughton, J; Malek, A; Maltezos, S; Mandl, F; Marco, J; Marco, R; Maréchal, B; Margoni, M; Marin, J C; Mariotti, C; Markou, A; Martínez-Rivero, C; Masik, J; Mastroyiannopoulos, N; Matorras, F; Matteuzzi, C; Mazzucato, F; Mazzucato, M; McNulty, R; Meroni, C; Migliore, E; Mitaroff, W A; Mjörnmark, U; Moa, T; Moch, M; Mönig, K; Monge, R; Montenegro, J; Moraes, D; Moreno, S; Morettini, P; Müller, U; Münich, K; Mulders, M; Mundim, L; Murray, W; Muryn, B; Myatt, G; Myklebust, T; Nassiakou, M; Navarria, Francesco Luigi; Nawrocki, K; Nicolaidou, R; Nikolenko, M; Oblakowska-Mucha, A; Obraztsov, V F; Olshevskii, A G; Onofre, A; Orava, R; Österberg, K; Ouraou, A; Oyanguren, A; Paganoni, M; Paiano, S; Palacios, J P; Palka, H; Papadopoulou, T D; Pape, L; Parkes, C; Parodi, F; Parzefall, U; Passeri, A; Passon, O; Peralta, L; Perepelitsa, V F; Perrotta, A; Petrolini, A; Piedra, J; Pieri, L; Pierre, F; Pimenta, M; Piotto, E; Podobnik, T; Poireau, V; Pol, M E; Polok, G; Pozdnyakov, V; Pukhaeva, N; Pullia, A; Rames, J; Read, A; Rebecchi, P; Rehn, J; Reid, D; Reinhardt, R; Renton, P B; Richard, F; Rídky, J; Rivero, M; Rodríguez, D; Romero, A; Ronchese, P; Roudeau, P; Rovelli, T; Ruhlmann-Kleider, V; Ryabtchikov, D; Sadovskii, A; Salmi, L; Salt, J; Sander, C; Savoy-Navarro, A; Schwickerath, U; Segar, A; Sekulin, R L; Siebel, M; Sisakian, A; Smadja, G; Smirnova, O; Sokolov, A; Sopczak, A; Sosnowski, R; Spassoff, Tz; Stanitzki, M; Stocchi, A; Strauss, J; Stugu, B; Szczekowski, M; Szeptycka, M; Szumlak, T; Tabarelli de Fatis, T; Taffard, A C; Tegenfeldt, F; Timmermans, J; Tkatchev, L G; Tobin, M; Todorovova, S; Tomé, B; Tonazzo, A; Tortosa, P; Travnicek, P; Treille, D; Tristram, G; Trochimczuk, M; Troncon, C; Turluer, M L; Tyapkin, I A; Tyapkin, P; Tzamarias, S; Uvarov, V; Valenti, G; van Dam, P; Van Eldik, J; Van Lysebetten, A; Van Remortel, N; Van Vulpen, I; Vegni, G; Veloso, F; Venus, W; Verdier, P; Verzi, V; Vilanova, D; Vitale, L; Vrba, V; Wahlen, H; Washbrook, A J; Weiser, C; Wicke, D; Wickens, J; Wilkinson, G; Winter, M; Witek, M; Yushchenko, O P; Zalewska-Bak, A; Zalewski, P; Zavrtanik, D; Zhuravlov, V; Zimin, N I; Zintchenko, A; Zupan, M

    2005-01-01

    This paper describes flavour independent searches for hadronically decaying neutral Higgs bosons in the data collected by the DELPHI experiment at LEP, at centre-of-mass energies between 189 and 209 GeV. The collected data-set corresponds to an integrated luminosity of around 610 pb^{-1}. The e+e- -> hA and e+e- -> hZ processes are considered, with direct Higgs boson decays into hadrons. No evidence for Higgs boson production is found, and cross-section limits are set as a function of the Higgs boson masses. No explicit assumptions are made on the underlying physics beyond the Standard Model, allowing interpretation of the data in a large class of models.

  20. Inverse neutrino mass hierarchy in a flavour GUT model

    Energy Technology Data Exchange (ETDEWEB)

    Antusch, Stefan, E-mail: stefan.antusch@unibas.ch [Department of Physics, University of Basel, Klingelbergstr. 82, CH-4056 Basel (Switzerland); Max-Planck-Institut für Physik (Werner-Heisenberg-Institut), Föhringer Ring 6, D-80805 München (Germany); Gross, Christian, E-mail: christian.gross@unibas.ch [Department of Physics, University of Basel, Klingelbergstr. 82, CH-4056 Basel (Switzerland); Maurer, Vinzenz, E-mail: vinzenz.maurer@unibas.ch [Department of Physics, University of Basel, Klingelbergstr. 82, CH-4056 Basel (Switzerland); Sluka, Constantin, E-mail: constantin.sluka@unibas.ch [Department of Physics, University of Basel, Klingelbergstr. 82, CH-4056 Basel (Switzerland)

    2014-02-15

    We construct a supersymmetric SU(5)×A{sub 4} flavour GUT model in which an inverse neutrino mass hierarchy is realised without fine-tuning of parameters. The model shares some properties with the normal hierarchy model which we presented in (arXiv:1305.6612) – in particular the relation θ{sub 13}{sup PMNS}≃θ{sub C}/√(2). Besides these shared features, there are also important differences, mainly due to the different neutrino sector. These differences not only change the predictions in the lepton sector, but also in the quark sector, and will allow to discriminate between the two models using the results of present and future experiments. From a Markov Chain Monte Carlo fit we find that the inverse hierarchy model is in excellent agreement with the present experimental data.

  1. piK Scattering in Three Flavour ChPT

    Science.gov (United States)

    Bijnens, Johan; Dhonte, Pierre; Talavera, Pere

    2004-05-01

    We present the scattering lengths for the piK processes in the three flavour Chiral Perturbation Theory (ChPT) framework at next-to-next-to-leading order (NNLO). The calculation has been performed analytically but we only include analytical results for the dependence on the low-energy constants (LECs) at NNLO due to the size of the expressions. These results, together with resonance estimates of the NNLO LECs are used to obtain constraints on the Zweig rule suppressed LECs at NLO, L4r and L6r. Contrary to expectations from NLO order calculations we find them to be compatible with zero. We do a preliminary study of combining the results from pipi scattering, piK scattering and the scalar form-factors and find only a marginal compatibility with all experimental/dispersive input data.

  2. Inverse neutrino mass hierarchy in a flavour GUT model

    CERN Document Server

    Antusch, Stefan; Maurer, Vinzenz; Sluka, Constantin

    2014-01-01

    We construct a supersymmetric SU(5) x A_4 flavour GUT model in which an inverse neutrino mass hierarchy is realised without fine-tuning of parameters. The model shares some properties with the normal hierarchy model which we presented in arXiv:1305.6612 - in particular the relation theta_13^PMNS = theta_C / sqrt(2). Besides these shared features, there are also important differences, mainly due to the different neutrino sector. These differences not only change the predictions in the lepton sector, but also in the quark sector, and will allow to discriminate between the two models using the results of present and future experiments. From a Markov Chain Monte Carlo fit we find that the inverse hierarchy model is in excellent agreement with the present experimental data.

  3. Measurements of heavy-flavour decay leptons with ALICE

    Directory of Open Access Journals (Sweden)

    Sakai Shingo

    2015-01-01

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

  4. Flavour symmetries in a renormalizable SO(10) model

    CERN Document Server

    Ferreira, P M; Jurčiukonis, D; Lavoura, L

    2015-01-01

    In the context of a renormalizable supersymmetric SO(10) Grand Unified Theory, we consider the fermion mass matrices generated by the Yukawa couplings to a $\\mathbf{10} \\oplus \\mathbf{120} \\oplus \\overline{\\mathbf{126}}$ representation of scalars. We perform a complete investigation of the possibilities of imposing flavour symmetries in this scenario; the purpose is to reduce the number of Yukawa coupling constants in order to identify potentially predictive models. We have found that there are only 14 inequivalent cases of Yukawa coupling matrices, out of which 13 cases are generated by $Z_n$ symmetries, with suitable $n$, and one case is generated by a $Z_2 \\times Z_2$ symmetry. A numerical analysis of the 14 cases reveals that only two of them---dubbed A and B in the present paper---allow good fits to the experimentally known fermion masses and mixings.

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

    CERN Document Server

    Bijnens, Johan; Talavera, Pere

    2004-01-01

    We present the scattering lengths for the $\\pi K$ processes in the three flavour Chiral Perturbation Theory (ChPT) framework at next-to-next-to-leading order (NNLO). The calculation has been performed analytically but we only include analytical results for the dependence on the low-energy constants (LECs) at NNLO due to the size of the expressions. These results, together with resonance estimates of the NNLO LECs are used to obtain constraints on the Zweig rule suppressed LECs at NLO, $L_4^r$ and $L_6^r$. Contrary to expectations from NLO order calculations we find them to be compatible with zero. We do a preliminary study of combining the results from $\\pi\\pi$ scattering, $\\pi K$ scattering and the scalar form-factors and find only a marginal compatibility with all experimental/dispersive input data.

  6. Oxidative flavour deterioration of fish oil enriched milk

    DEFF Research Database (Denmark)

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

    2003-01-01

    The oxidative deterioration of milk emulsions supplemented with 1.5 wt-% fish oil was investigated by sensory evaluation and by determining the peroxide value and volatile oxidation products after cold storage. Two types of milk emulsions were produced, one with a highly unsaturated tuna oil (38 wt...... emulsions, indicating that metal chelation with EDTA could inhibit the decomposition of lipid hydroperoxides in these emulsions. This study showed that an oxidatively stable milk emulsion containing highly polyunsaturated tuna fish oil could be prepared without significant fishy off-flavour development upon......-% of n-3 fatty acids) and one with cod liver oil (26 wt-% of n-3 fatty acids). The effect of added calcium disodium ethylenediaminetetraacetate (EDTA) on oxidation was also investigated. Emulsions based on cod liver oil with a slightly elevated peroxide value (1.5 meq/kg) oxidised significantly faster...

  7. Flavour Independent Search for Neutral Higgs Bosons at LEP

    CERN Document Server

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

    2004-01-01

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

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

    Science.gov (United States)

    Gibson, Valerie

    2012-02-28

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

  9. Flavour symmetry breaking in the kaon parton distribution amplitude

    Directory of Open Access Journals (Sweden)

    Chao Shi

    2014-11-01

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

  10. The Japan Flavour and Fragrance Materials Association's (JFFMA) safety assessment of acetal food flavouring substances uniquely used in Japan.

    Science.gov (United States)

    Okamura, Hiroyuki; Abe, Hajime; Hasegawa-Baba, Yasuko; Saito, Kenji; Sekiya, Fumiko; Hayashi, Shim-Mo; Mirokuji, Yoshiharu; Maruyama, Shinpei; Ono, Atsushi; Nakajima, Madoka; Degawa, Masakuni; Ozawa, Shogo; Shibutani, Makoto; Maitani, Tamio

    2015-01-01

    Using the procedure devised by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), we performed safety evaluations on five acetal flavouring substances uniquely used in Japan: acetaldehyde 2,3-butanediol acetal, acetoin dimethyl acetal, hexanal dibutyl acetal, hexanal glyceryl acetal and 4-methyl-2-pentanone propyleneglycol acetal. As no genotoxicity study data were available in the literature, all five substances had no chemical structural alerts predicting genotoxicity. Using Cramer's classification, acetoin dimethyl acetal and hexanal dibutyl acetal were categorised as class I, and acetaldehyde 2,3-butanediol acetal, hexanal glyceryl acetal and 4-methyl-2-pentanone propyleneglycol acetal as class III. The estimated daily intakes for all five substances were within the range of 1.45-6.53 µg/person/day using the method of maximised survey-derived intake based on the annual production data in Japan from 2001, 2005, 2008 and 2010, and 156-720 µg/person/day using the single-portion exposure technique (SPET), based on the average use levels in standard portion sizes of flavoured foods. The daily intakes of the two class I substances were below the threshold of toxicological concern (TTC) - 1800 μg/person/day. The daily intakes of the three class III substances exceeded the TTC (90 μg/person/day). Two of these, acetaldehyde 2,3-butanediol acetal and hexanal glyceryl acetal, were expected to be metabolised into endogenous products after ingestion. For 4-methyl-2-pentanone propyleneglycol acetal, one of its metabolites was not expected to be metabolised into endogenous products. However, its daily intake level, based on the estimated intake calculated by the SPET method, was about 1/15 000th of the no observed effect level. It was thus concluded that all five substances raised no safety concerns when used for flavouring foods at the currently estimated intake levels. While no information on in vitro and in vivo toxicity for all five substances was available

  11. 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...

  12. The Higgs mass in the MSSM at two-loop order beyond minimal flavour violation

    Science.gov (United States)

    Goodsell, Mark D.; Nickel, Kilian; Staub, Florian

    2016-07-01

    Soft supersymmetry-breaking terms provide a wealth of new potential sources of flavour violation, which are tightly constrained by precision experiments. This has posed a challenge to construct flavour models which both explain the structure of the Standard Model Yukawa couplings and also predict soft-breaking patterns that are compatible with 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 mass shift to the SM-like Higgs of several GeV, without being in conflict with other observations. We investigate in which regions of the parameter space these effects can be expected.

  13. Experimental Review on Lepton Universality and Lepton Flavour Violation tests at the B-factories

    OpenAIRE

    Lusiani, Alberto

    2007-01-01

    Since 1999, the B-factories collaborations BABAR and Belle have accumulated and studied large samples of tau lepton pairs. The experimental results on Lepton Universality checks and Lepton Flavour Violation searches are reported.

  14. Flavour violation in gauge-mediated supersymmetry breaking models: Experimental constraints and phenomenology at the LHC

    Science.gov (United States)

    Fuks, Benjamin; Herrmann, Björn; Klasen, Michael

    2009-03-01

    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.

  15. Flavour Violation in Gauge-Mediated Supersymmetry Breaking Models: Experimental Constraints and Phenomenology at the LHC

    CERN Document Server

    Fuks, B; Klasen, M

    2008-01-01

    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.

  16. Flavour violation in gauge-mediated supersymmetry breaking models: Experimental constraints and phenomenology at the LHC

    Energy Technology Data Exchange (ETDEWEB)

    Fuks, Benjamin [Physikalisches Institut, Albert-Ludwigs-Universitaet Freiburg, Hermann-Herder-Strasse 3, D-79106 Freiburg im Breisgau (Germany); Herrmann, Bjoern [Laboratoire de Physique Subatomique et de Cosmologie, Universite Joseph Fourier/CNRS-IN2P3/INPG, 53 Avenue des Martyrs, F-38026 Grenoble (France); Klasen, Michael [Laboratoire de Physique Subatomique et de Cosmologie, Universite Joseph Fourier/CNRS-IN2P3/INPG, 53 Avenue des Martyrs, F-38026 Grenoble (France)], E-mail: klasen@lpsc.in2p3.fr

    2009-03-21

    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.

  17. The Higgs Mass in the MSSM at two-loop order beyond minimal flavour violation

    CERN Document Server

    Goodsell, Mark D; Staub, Florian

    2015-01-01

    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.

  18. A 125 GeV composite Higgs boson versus flavour and electroweak precision tests

    CERN Document Server

    Barbieri, Riccardo; Sala, Filippo; Straub, David M; Tesi, Andrea

    2012-01-01

    A composite Higgs boson of 125 GeV mass, only mildly fine-tuned, requires top partners with a semi-perturbative coupling and a mass not greater than about a TeV. We analyze the strong constraints on such picture arising from flavour and electroweak precision tests in models of partial compositeness. We consider different representations for the composite fermions and compare the case of an anarchic flavour structure to models with a U(3)^3 and U(2)^3 flavour symmetry. Although non trivially, some models emerge that look capable of accommodating a 125 GeV Higgs boson with top partners in an interesting mass range for discovery at the LHC as well as associated flavour signals.

  19. 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.

  20. Solving the SUSY flavour and CP problems with non-Abelian family symmetry and supergravity

    Energy Technology Data Exchange (ETDEWEB)

    Antusch, Stefan [Max-Planck-Institut fuer Physik (Werner-Heisenberg-Institut), Foehringer Ring 6, D-80805 Muenchen (Germany)], E-mail: antusch@mppmu.mpg.de; King, Stephen F. [School of Physics and Astronomy, University of Southampton, SO16 1BJ Southampton (United Kingdom)], E-mail: sfk@hep.phys.soton.ac.uk; Malinsky, Michal [School of Physics and Astronomy, University of Southampton, SO16 1BJ Southampton (United Kingdom)], E-mail: malinsky@phys.soton.ac.uk; Ross, Graham G. [The Rudolf Peierls Centre for Theoretical Physics, University of Oxford, 1 Keble Road, Oxford, OX13NP (United Kingdom)], E-mail: g.ross1@physics.ox.ac.uk

    2009-01-05

    Can a theory of flavour capable of describing the spectrum of fermion (including neutrino) masses and mixings also contain within it the seeds for a solution of the SUSY flavour and CP problems? We argue that supergravity together with a non-Abelian family symmetry can completely resolve the SUSY flavour and CP problems in a broad class of theories in which family symmetry and CP is spontaneously broken in the flavon sector. We show that a simple superpotential structure can suppress the F-terms of the flavons and GUT scale Higgs fields and that, if this mechanism is implemented, the resulting flavour and CP violation is suppressed and comfortably within the experimental limits. For illustration, we study a specific model based on SU(3) family symmetry, but similar models based on non-Abelian (continuous or discrete) family symmetry will lead to similar results.

  1. Leptogenesis with heavy neutrino flavours: from density matrix to Boltzmann equations

    CERN Document Server

    Blanchet, Steve; Di Bari, Pasquale; Marzola, Luca

    2011-01-01

    Leptogenesis with heavy neutrino flavours is discussed within a density matrix formalism. We write the density matrix equation that describes the generation of the matter-antimatter asymmetry, for an arbitrary choice of the right-handed (RH) neutrino masses. For hierarchical RH neutrino masses lying in the fully flavoured regimes, the density matrix equation reduces to multiple-stage Boltzmann equations. In this case we recover and extend results previously derived within a quantum state collapse description. We confirm the generic existence of phantom terms, which are not washed out at production and contribute to the flavoured asymmetries proportionally to the initial RH neutrino abundances. Even in the N_1-dominated scenario they can give rise to lepton flavour asymmetries much larger than the baryon asymmetry with potential applications. We also confirm that there is a (orthogonal) component in the asymmetry produced by the heavier RH neutrinos which completely escapes the washout from the lighter RH neut...

  2. Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams.

    Science.gov (United States)

    Lorido, Laura; Estévez, Mario; Ventanas, Jesús; Ventanas, Sonia

    2015-09-01

    The present study aimed to evaluate the influence of salt and intramuscular fat (IMF) content on the sensory characteristics of two different types of dry-cured hams (Iberian and Serrano) using the time-intensity (TI) method. All studied TI parameters of flavour attributes (overall flavour, saltiness, cured and rancid flavours) were significantly (p < 0.05) affected by variations in the salt and/or IMF content. However, regarding texture attributes only the maximum intensity (Imax) of hardness was significantly (p < 0.05) affected by the salt content of hams. Compared to Iberian dry-cured hams, the dynamic perception of the flavour and texture of Serrano dry-cured hams was less influenced by variations in salt and/or IMF content. The dynamic sensory techniques may be helpful to guarantee the quality of dry-cured products subjected to strategies of salt and fat reduction.

  3. Potential of a Linear Collider for Lepton Flavour Violation studies in the SUSY seesaw

    CERN Document Server

    Figueiredo, A J R; Romao, J C; Teixeira, A M

    2013-01-01

    We study the potential of an e+- e- Linear Collider for charged lepton flavour violation studies in a supersymmetric framework where neutrino masses and mixings are explained by a type-I seesaw. Focusing on e-mu flavour transitions, we evaluate the background from standard model and supersymmetric charged currents to the e mu + missing E_T signal. We study the energy dependence of both signal and background, and the effect of beam polarisation in increasing the signal over background significance. Finally, we consider the mu- mu- + missing E_T final state in e- e- collisions that, despite being signal suppressed by requiring two e-mu flavour transitions, is found to be a clear signature of charged lepton flavour violation due to a very reduced standard model background.

  4. Flavour exposures after conditioned aversion or preference trigger different brain processes in anaesthetised pigs.

    Science.gov (United States)

    Gaultier, A; Meunier-Salaün, M C; Malbert, C H; Val-Laillet, D

    2011-11-01

    We describe the behavioural consequences of conditioned flavour aversion and preference in pigs and have investigated the brain circuits involved in the representation of flavours with different hedonic values. The study was performed on eight 30-kg pigs. (i) Animals were negatively conditioned to an F- flavour added to a meal followed by LiCl intraduodenal (i.d.) injection, and positively conditioned to an F+ flavour added to a meal followed by NaCl i.d. injection. F+ and F- were thyme or cinnamon flavours. After each conditioning, the behavioural activities were recorded; (ii) One and 5 weeks later, animals were subjected to three two-choice food tests to investigate their preferences between F+, F- and a novel flavour (O); and (iii) Anaesthetised animals were subjected to three SPECT brain imaging sessions: control situation (no flavour) and exposure to F+ and to F-. The negative reinforcement induced a physical malaise and visceral illness. After a positive reinforcement, animals showed playing or feeding motivation and quietness. F+ was significantly preferred over O and F-, and O was significantly preferred over F-. Both F- and F+ induced some metabolic differences in neural circuits involved in sensory associative processes, learning and memory, emotions, reward and feeding motivation. Exposure to F+ induced a higher activity in corticolimbic and reward-related areas, while F- induced a deactivation of the basal nuclei and limbic thalamic nuclei. This study reveals the unconscious cognitive dimension evoked by food flavours according to the individual experience, and highlights the importance of the food sensory image on hedonism and anticipatory eating behaviour.

  5. Flavour constraints on the Aligned Two-Higgs-Doublet Model and CP violation

    CERN Document Server

    Tuzón, Paula

    2010-01-01

    The Aligned Two-Higgs-Doublet Model (A2HDM) describes a particular way of enlarging the scalar sector of the Standard Model, with a second Higgs doublet which is aligned to first the one in flavour space. This implies the absence of flavour-changing neutral currents at tree level and the presence of three complex parameters. Within this general approach, we analyze the charged Higgs phenomenology, including CP asymmetries in the K and B systems.

  6. Lepton flavour violation at high energies: the LHC and a Linear Collider

    CERN Document Server

    Teixeira, A M; Figueiredo, A J R; Romao, J C

    2014-01-01

    We discuss several manifestations of charged lepton flavour violation at high energies. Focusing on a supersymmetric type I seesaw, considering constrained and semi-constrained supersymmetry breaking scenarios, we analyse different observables, both at the LHC and at a future Linear Collider. We further discuss how the synergy between low- and high-energy observables can shed some light on the underlying mechanism of lepton flavour violation.

  7. FAKTOR-FAKTOR PENGOLAHAN DAN KOMPOSISI BAHAN YANG MEMPENGARUHI CITARASA "OFF FLAVOUR" FORMULA TEMPE

    Directory of Open Access Journals (Sweden)

    Nelis Imanningsih

    2012-11-01

    Full Text Available PROCESSING FACTORS AND INGREDIENTS CONTRIBUTED IN TEMPE FORMULA'S OFF FLAVOUR.Background: Tempe Formula is processed food with tempe as the main ingredient. was previously formulated as infant formula and under five years children formula who have diarrhea problem. In later researches, tempe Fromula was found to be efective to increase nutritional satatus of severe malnourished children, to cure gastrointestinal infection of 6-24 months children, and had benefit to repair dislipldemia in adults and bone reformation of pre and post menopause women. However, this formula had off flavour that limit Its utilization. Methods: The design is laboratory experiment. The type of research is explorative. The panelist is trained panelist.Results: The result shows that off flavour component identified were beany odour, moldy odour, tangy taste and bitter taste. Tempe processing with half boiled of soybean and steam sterilization with traditional starter of mixed innoculum gave the best sensori quality. Less intensity of beany flavour and bitter taste were gained by improving the composition of palm oil and sesame oil with composition 1:1. The additon of mocca and milk flavours also reduced the beany odour of the formula. Conclusion: Improved tempe formula was determined to have higher intensity of sweetness, less intensity of saltyness, bitemess and tangy taste, and less beany, rancid, and moldy odours than original formula.Keywords: tempe formula, off flavour, processing

  8. 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.

  9. Surfactant-free solid dispersion of fat-soluble flavour in an amorphous sugar matrix.

    Science.gov (United States)

    Satoh, Tomo; Hidaka, Fumihiro; Miyake, Kento; Yoshiyama, Natsuki; Takeda, Koji; Matsuura, Tsutashi; Imanaka, Hiroyuki; Ishida, Naoyuki; Imamura, Koreyoshi

    2016-04-15

    A solid dispersion technique to homogeneously disperse hydrophobic ingredients in a water-soluble solid without using surfactant was examined as follows: first, freeze-dried amorphous sugar was dissolved in an organic medium that contained a soluble model hydrophobic component. Second, the mixed solution of sugar and the model hydrophobic component was vacuum dried into a solid (solid dispersion). Methanol and six fat-soluble flavours, including cinnamaldehyde, were used as organic media and model hydrophobic components. The retention of flavours in the solid dispersion during drying and storage under vacuum was evaluated. The amorphised disaccharides dissolved in methanol up to 100mg/mL, even temporarily (20s to 10 days) and could be solidified without any evidence of crystallisation and segregation from flavour. The solid dispersion, prepared using α-maltose usually showed 65-95% flavour retention during drying (and storage for cinnamaldehyde), whereas ⩾ 50% of the flavour was lost when the flavour was O/W emulsified with a surfactant and then freeze-dried with sugar.

  10. 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.

  11. Quantitation of tr-cinnamaldehyde, safrole and myristicin in cola-flavoured soft drinks to improve the assessment of their dietary exposure.

    Science.gov (United States)

    Raffo, Antonio; D'Aloise, Antonio; Magrì, Antonio L; Leclercq, Catherine

    2013-09-01

    Quantitation of tr-cinnamaldehyde, safrole and myristicin was carried out in 70 samples of cola-flavoured soft drinks purchased in eight European countries with the purpose of assessing the variability in the levels of these substances. Results indicated a limited variability in the content of the three substances: the ratio between the 90th and the 10th percentile concentration amounted to 21, 6 and 13 for tr-cinnamaldehyde, safrole and myristicin, respectively. The uncertainty in the assessment of dietary exposure to these substances due to the variability of their level in cola-flavoured drinks was low. Based on these analytical data and on refined food consumption data, estimates of exposure to safrole associated to cola drink consumption, along with Margin of Exposure (MOE) values, were obtained. For high consumers of cola-flavoured soft drinks in certain age groups, within some European countries, MOE values lower than 10,000 resulted, MOE values of 10,000 or higher having been stated by the EFSA as a quantitative criterion to identify low concern from a public health point of view and low priority for risk management actions. The lowest MOE values, from 1900 to 3000, were observed for children and teen agers in the United Kingdom and Ireland.

  12. EFSA ; Scientific Opinion on Flavouring Group Evaluation 67, Revision 1 (FGE.67Rev.1): Consideration of 40 furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers evaluated by JECFA at the 65th meeting (JECFA, 2006

    DEFF Research Database (Denmark)

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

    evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of 33 furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers evaluated by the JECFA...

  13. Evaluation of genotoxic effects of five flavour enhancers (glutamates) on the root meristem cells of Allium cepa.

    Science.gov (United States)

    Türkoğlu, Şifa

    2015-09-01

    The effects of different treatments with flavour enhancers monosodium glutamate, monopotassium glutamate, calcium diglutamate, monoammonium glutamate, and magnesium diglutamate on the cytology, DNA content, and interphase nuclear volume (INV) of A. cepa were investigated. Three concentrations of these additives - 20, 40, and 60 ppm - were applied for 6, 12, and 24 h. All the concentrations of these chemicals showed an inhibitory effect on cell division in root tips of A. cepa and caused a decrease in mitotic index values. Additionally, all the treatments changed the frequency of mitotic phases when compared with the control groups. These compounds increased chromosome abnormalities, among them are micronuclei, c-mitosis, anaphase bridges, stickiness, binucleus, laggards, and breaks. The nuclear DNA content and INV decreased when compared with control groups.

  14. Real-time flavour tagging selection in ATLAS

    CERN Document Server

    Zivkovic, Lidija; The ATLAS collaboration

    2015-01-01

    In high-energy physics experiments, online selection is crucial to select interesting collisions from the large data volume. ATLAS b-jet triggers are designed to identify heavy-flavour content in real-time and provide the only option to efficiently record events with fully hadronic final states containing b-jets. In doing so, two different, but related, challenges are faced. The physics goal is to optimise as far as possible the rejection of light jets, while retaining a high efficiency on selecting b-jets and maintaining affordable trigger rates without raising jet energy thresholds. This maps into a challenging computing task, as tracks and their corresponding vertexes must be reconstructed and analysed for each jet above the desired threshold, regardless of the increasingly harsh pile-up conditions. We present an overview of the ATLAS strategy for online b-jet selection for the LHC Run 2, including the use of novel methods and sophisticated algorithms designed to face the above mentioned challenges. A firs...

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

    Energy Technology Data Exchange (ETDEWEB)

    Arslan, Ozan; Brock, Ian C. [University of Bonn, Bonn (Germany); Hirschbuehl, Dominic [University of Wuppertal, Wuppertal (Germany); Collaboration: ATLAS-Collaboration

    2015-07-01

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

  16. Production of heavy flavours with associated jets at HERA

    Energy Technology Data Exchange (ETDEWEB)

    Kind, O.M.

    2006-12-15

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

  17. MC rate at NLO for heavy flavour photoproduction at HERA

    Energy Technology Data Exchange (ETDEWEB)

    Toll, Tobias

    2010-02-15

    A Monte Carlo at next-to-leading order (MC rate at NLO) has been constructed for the production of heavy quark flavours in photoproduction. As such, it is the rst Monte Carlo event generator with next-to-leading order (NLO) accuracy for a process in lepton hadron scattering. In order to construct such an MC rate at NLO, the matrix element for the process has to be calculated at NLO and then be matched with a parton shower. When doing this, it is important that none of the parton configurations produced are doubly counted. In this thesis, the concept of a Monte Carlo event generator will be explained, with emphasis on the HERWIG parton shower. Also, different techniques of calculating matrix elements at NLO accuracy will be explained. It will then be shown how the NLO calculation can be matched with the HERWIG parton shower in an MC rate at NLO without double counting, producing unweighted events at NLO-accuracy. Many comparisons are made between the MC rate at NLO here constructed, the HERWIG Monte Carlo and the FMNR NLO calculation. Also many comparisons are made to HERA data from the H1 and ZEUS experiments. It is shown that all HERA data with heavy quarks produced in photoproduction can be described by the MC rate at NLO program constructed in this thesis. (orig.)

  18. Real-time flavour tagging selection in ATLAS

    CERN Document Server

    Varni, Carlo; The ATLAS collaboration

    2017-01-01

    The ATLAS experiment includes a well-developed trigger system that allows a selection of events which are thought to be of interest, while achieving a high overall rejection against less interesting processes. An important part of the online event selection is the ability to distinguish between jets arising from heavy-flavour quarks (b- and c-jets) and light jets (jets from u-, d-, s- and gluon jets) in real-time. This is essential for many physics analysis that include processes with large jet multiplicity and b-quarks in the final state. An overview of the b-jet triggers with a description of the application and performance of the offline Multivariate (MV2) b-tagging algorithms at High Level Trigger (HLT) in Run 2 will be presented. During 2016 b-jet trigger menu and algorithms were adapted to use The Fast Tracker (FTK) system which will be commissioned in 2017. We will show initial expected performance of newly designed triggers and compare it with the existing HLT chains.

  19. Heavy flavours production in DIS events at HERA

    Energy Technology Data Exchange (ETDEWEB)

    Bellan, Paolo

    2008-10-15

    The estimation of the fraction of events in which an heavy quark is produced in the deeply inelastic electron-proton collisions is the measurement performed in the present analysis. The analysed data sample corresponds to about 130 pb{sup -1} collected during the years 2004-2005 by the ZEUS detector, located in one of the interaction points of the HERA collider in Hamburg. The measured percentages are directly related to the proton structure, formally encoded by the contribution of the heavy quarks to the structure functions F{sub 2}. The tagging of the events in which an heavy quark is produced is achieved by means of the Impact Parameter method. The correlation between the lifetime of the hadrons and the geometrical properties of the relative tracks makes possible to pick out the heavy flavours production form the background. This kind of 'topological' method makes an extensive use of the silicon Micro Vertex Detector (MVD). This essential component of the tracking suite of the ZEUS detector has been the major upgrade realized in the second half of the ZEUS experiment data taking period. The achievement of the physical goal has strongly leaned on its performance and reliability, so a considerable part of the work consisted in feasibility, refinement and optimization studies. (orig.)

  20. Flavour Fields in Steady State: Stress Tensor and Free Energy

    CERN Document Server

    Banerjee, Avik; Kundu, Sandipan

    2015-01-01

    The dynamics of a probe brane in a given gravitational background is governed by the Dirac-Born-Infeld action. The corresponding open string metric arises naturally in studying the fluctuations on the probe. In Gauge-String duality, it is known that in the presence of a constant electric field on the worldvolume of the probe, the open string metric acquires an event horizon and therefore the fluctuation modes on the probe experience an effective temperature. In this article, we bring together various properties of such a system to a formal definition and a subsequent narration of the effective thermodynamics and the stress tensor of the corresponding flavour fields, also including a non-vanishing chemical potential. In doing so, we point out a potentially infinitely-degenerate scheme-dependence of regularizing the free energy, which nevertheless yields a universal contribution in certain cases. This universal piece appears as the coefficient of a log-divergence in free energy when a space-filling probe brane ...

  1. A taste of dark matter. Flavour constraints on pseudoscalar mediators

    Energy Technology Data Exchange (ETDEWEB)

    Dolan, Matthew J. [SLAC National Accelerator Laboratory, Menlo Park, CA (United States). Theory Group; Kahlhoefer, Felix; Schmidt-Hoberg, Kai [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); McCabe, Christopher [Amsterdam Univ. (Netherlands). GRAPPA

    2014-12-15

    Dark matter interacting via the exchange of a light pseudoscalar can induce observable signals in indirect detection experiments and experience large self-interactions while evading the strong bounds from direct dark matter searches. The pseudoscalar mediator will however induce flavour-changing interactions in the Standard Model, providing a promising alternative way to test these models. We investigate in detail the constraints arising from rare meson decays and fixed target experiments for different coupling structures between the pseudoscalar and Standard Model fermions. The resulting bounds are highly complementary to the information inferred from the dark matter relic density and the constraints from primordial nucleosynthesis. We discuss the implications of our findings for the dark matter self-interaction cross section and the prospects of probing dark matter coupled to a light pseudoscalar with direct or indirect detection experiments. In particular, we find that a pseudoscalar mediator can only explain the Galactic Centre excess if its mass is above that of the B mesons, and that it is impossible to obtain a sufficiently large direct detection cross section to account for the DAMA modulation.

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

    DEFF Research Database (Denmark)

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

    evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of 24 aliphatic, alicyclic and aromatic hydrocarbons evaluated by the JECFA (65th meeting). In the previous version of FGE.78, the Panel concluded that for 13 substances no applicable...... NOAEL was available for the substance itself or on a structurally related compound and therefore further data were required. Additional data (long term study of toxicity, mutagenicity studies and new tonnage figure) have now become available for beta-myrcene [FL-no: 01.008] and the present revision...

  3. Generalised Geometrical CP Violation in a $T^{\\prime}$ Lepton Flavour Model

    CERN Document Server

    Girardi, Ivan; Petcov, S T; Spinrath, Martin

    2014-01-01

    We analyse the interplay of generalised CP transformations and the non-Abelian discrete group $T^{\\prime}$ and use the semi-direct product $G_f= T^{\\prime}\\rtimes H_{\\text{CP}}$, as family symmetry acting in the lepton sector. The family symmetry is shown to be spontaneously broken in a geometrical manner. In the resulting flavour model, naturally small Majorana neutrino masses for the light active neutrinos are obtained through the type I see-saw mechanism. The known masses of the charged leptons, lepton mixing angles and the two neutrino mass squared differences are reproduced by the model with a good accuracy. The model allows for two neutrino mass spectra with normal ordering (NO) and one with inverted ordering (IO). For each of the three spectra the absolute scale of neutrino masses is predicted with relatively small uncertainty. The value of the Dirac CP violation (CPV) phase $\\delta$ in the lepton mixing matrix is predicted to be $\\delta \\cong \\pi/2~{\\rm or}~ 3\\pi/2$. Thus, the CP violating effects in ...

  4. Heavy-flavour production measurements with ALICE at the CERN-LHC

    Energy Technology Data Exchange (ETDEWEB)

    Crochet, Philippe, E-mail: Philippe.Crochet@clermont.in2p3.fr [Laboratoire de Physique Corpusculaire, 24 Avenue des Landais, BP 80026 F-63171 Aubière Cedex (France)

    2013-01-15

    Results from the ALICE experiment on heavy-flavour production in pp collisions at √(s)=2.76 and 7 TeV and in Pb-Pb collisions at √(s{sub NN})=2.76TeV are presented. In pp collisions, the transverse momentum differential cross sections are measured for open charmed mesons and electrons from heavy-flavour hadron decays at mid rapidity, and for muons from heavy-flavour hadron decays at forward rapidity. They are compared to perturbative Quantum ChromoDynamic calculations. In Pb-Pb collisions, the corresponding nuclear modification factors are extracted and compared to each other and to model predictions.

  5. 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.)

  6. Phenomenology of anomaly-mediated supersymmetry breaking scenarios with non-minimal flavour violation

    CERN Document Server

    Fuks, Benjamin; Klasen, Michael

    2011-01-01

    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.

  7. 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.

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

    Energy Technology Data Exchange (ETDEWEB)

    Bjelogrlić, Sandro, E-mail: sandro.bjelogrlic@cern.ch

    2014-11-15

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

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

    Indian Academy of Sciences (India)

    Bhavin Patel; Ajay Majethiya; P C Vinodkumar

    2009-04-01

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

  10. LFV and Dipole Moments in Models with A4 Flavour Symmetry

    CERN Document Server

    Merlo, Luca

    2009-01-01

    It is presented an analysis on lepton flavour violating transitions, leptonic magnetic dipole moments and electric dipole moments in a class of models characterized by the flavour symmetry A4 x Z3 x U(1)_FN, whose choice is motivated by the approximate Tri-Bimaximal mixing observed in neutrino oscillations. A low-energy effective Lagrangian is constructed, where these effects are dominated by dimension six operators, suppressed by the scale M of new physics. All the flavour breaking effects are universally described by the vacuum expectation values of a set of spurions. Two separate cases, a supersymmetric and a general one, are described. An upper limit on the reactor angle of a few percent is concluded.

  11. Measurements of open heavy-flavour production with ALICE at the LHC

    CERN Document Server

    De, Sudipan

    2016-01-01

    In ALICE, open heavy-flavour production is studied through the measurements of the leptons (electrons and muons) from heavy-flavour hadron decays at central and forward rapidity and via the reconstruction of D-meson hadronic decays at mid-rapidity. An overview of the open heavy-flavour production with ALICE in pp ($\\sqrt{s}$ = 2.76 TeV and 7 TeV), p--Pb ($\\sqrt {s_{\\rm NN}}$ = 5.02 TeV) and Pb--Pb ($\\sqrt {s_{\\rm NN}}$ = 2.76 TeV) collisions will be presented. We will discuss the production cross sections, modifications of the transverse momentum distributions, azimuthal anisotropic emissions and correlations with hadrons in comparison with various theoretical predictions.

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

    CERN Document Server

    Blanke, Monika; 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. 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. Probing lepton flavour (universality) violation at NA62 and future kaon experiments

    CERN Document Server

    Tunstall, Lewis C; D'Ambrosio, Giancarlo; Hoferichter, Martin

    2016-01-01

    Recent results from the LHC's first run have revealed intriguing departures from lepton flavour universality in the semi-leptonic decays of $B$-mesons. We discuss the complementary role that rare kaon decays can provide in testing new physics explanations of these flavour anomalies. In the framework of minimal flavour violation, we relate the chiral low-energy constants involved in $K\\to\\pi\\ell\\ell'$ and $K\\to\\ell\\ell'$ ($\\ell = \\mu \\mbox{ or } e$) with the new physics Wilson coefficients of the $b\\to s$ effective Hamiltonian. We comment on the determination of these low-energy constants at NA62 and future kaon experiments, as well as the required improvements in sensitivity necessary to test the $B$-physics anomalies in the kaon sector.

  14. The effect of Debina grapevine indigenous yeast strains of Metschnikowia and Saccharomyces on wine flavour.

    Science.gov (United States)

    Parapouli, Maria; Hatziloukas, Efstathios; Drainas, Constantin; Perisynakis, Angelos

    2010-01-01

    The spontaneous alcoholic fermentation of grape must is a complex microbiological process involving a large number of various yeast species, to which the flavour of every traditional wine is largely attributed. Whilst Saccharomyces cerevisiae is primarily responsible for the conversion of sugar to alcohol, the activities of various non-Saccharomyces species enhance wine flavour. In this study, indigenous yeast strains belonging to Metschnikowia pulcherrima var. zitsae as well as Saccharomyces cerevisiae were isolated and characterized from Debina must (Zitsa, Epirus, Greece). In addition, these strains were examined for their effect on the outcome of the wine fermentation process when used sequentially as starter cultures. The resulting wine, as analyzed over three consecutive years, was observed to possess a richer, more aromatic bouquet than wine from a commercial starter culture. These results emphasize the potential of employing indigenous yeast strains for the production of traditional wines with improved flavour.

  15. 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...

  16. 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.

  17. Measurements of flavour dependent fragmentation functions in $Z^{0} \\to q\\overline{q}$ events

    CERN Document Server

    Ackerstaff, K; Allison, J; Altekamp, N; Anderson, K J; Anderson, S; Arcelli, S; Asai, S; Ashby, S F; Axen, D A; Azuelos, Georges; Ball, A H; Barberio, E; Barlow, R J; Bartoldus, R; Batley, J Richard; Baumann, S; Bechtluft, J; Behnke, T; Bell, K W; Bella, G; Bentvelsen, Stanislaus Cornelius Maria; Bethke, Siegfried; Betts, S; Biebel, O; Biguzzi, A; Bird, S D; Blobel, Volker; Bloodworth, Ian J; Bobinski, M; Bock, P; Böhme, J; Boutemeur, M; Braibant, S; Bright-Thomas, P G; Brown, R M; Burckhart, Helfried J; Burgard, C; Bürgin, R; 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; Couyoumtzelis, C; Coxe, R L; Cuffiani, M; Dado, S; Dallavalle, G M; Davis, R; De Jong, S; del Pozo, L A; de Roeck, A; Desch, Klaus; Dienes, B; Dixit, M S; Doucet, M; Dubbert, J; Duchovni, E; Duckeck, G; Duerdoth, I P; Eatough, D; Estabrooks, P G; Etzion, E; Evans, H G; Fabbri, Franco Luigi; Fanfani, A; Fanti, M; Faust, A A; Fiedler, F; Fierro, M; Fischer, H M; Fleck, I; Folman, R; Fürtjes, A; Futyan, D I; Gagnon, P; Gary, J W; Gascon, J; Gascon-Shotkin, S M; Geich-Gimbel, C; Geralis, T; Giacomelli, G; Giacomelli, P; Gibson, V; Gibson, W R; Gingrich, D M; Glenzinski, D A; Goldberg, J; Gorn, W; Grandi, C; Gross, E; Grunhaus, Jacob; Gruwé, M; Hanson, G G; Hansroul, M; Hapke, M; Hargrove, C K; Hartmann, C; Hauschild, M; Hawkes, C M; Hawkings, R; Hemingway, Richard J; Herndon, M; Herten, G; Heuer, R D; Hildreth, M D; Hill, J C; Hillier, S J; Hobson, P R; Höcker, Andreas; 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; Joly, A; Jones, C R; Jovanovic, P; Junk, T R; Karlen, D A; Kartvelishvili, V G; Kawagoe, K; Kawamoto, T; Kayal, P I; Keeler, Richard K; Kellogg, R G; Kennedy, B W; Klier, A; Kluth, S; Kobayashi, T; Kobel, M; Koetke, D S; Kokott, T P; Kolrep, M; Komamiya, S; Kowalewski, R V; Kress, T; Krieger, P; Von Krogh, J; Kyberd, P; Lafferty, G D; Lanske, D; Lauber, J; Lautenschlager, S R; Lawson, I; Layter, J G; Lazic, D; Lee, A M; Lefebvre, E; Lellouch, Daniel; Letts, J; Levinson, L; Liebisch, R; List, B; Littlewood, C; Lloyd, A W; Lloyd, S L; Loebinger, F K; Long, G D; Losty, Michael J; Ludwig, J; Liu, D; Macchiolo, A; MacPherson, A L; Mannelli, M; Marcellini, S; Markopoulos, C; 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; Menke, S; Merritt, F S; Mes, H; Meyer, J; Michelini, Aldo; Mihara, S; Mikenberg, G; Miller, D J; Mir, R; Mohr, W; Montanari, A; Mori, T; Nagai, K; Nakamura, I; Neal, H A; Nellen, B; Nisius, R; O'Neale, S W; Oakham, F G; Odorici, F; Ögren, H O; Oreglia, M J; Orito, S; Pálinkás, J; 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; Poffenberger, P R; Poli, B; Polok, J; Przybycien, M B; Rembser, C; Rick, Hartmut; Robertson, S; Robins, S A; Rodning, N L; Roney, J M; 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; Scharf, F; Scharff-Hansen, P; Schieck, J; Schmitt, B; Schmitt, S; Schöning, A; Schörner-Sadenius, T; 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; Sittler, A; Skuja, A; Smith, A M; Snow, G A; Sobie, Randall J; Söldner-Rembold, S; Sproston, M; Stahl, A; Stephens, K; Steuerer, J; Stoll, K; Strom, D; Ströhmer, R; Tafirout, R; Talbot, S D; Tanaka, S; Taras, P; Tarem, S; Teuscher, R; Thiergen, M; Thomson, M A; Von Törne, E; Torrence, E; Towers, S; Trigger, I; Trócsányi, Z L; Tsur, E; Turcot, A S; Turner-Watson, M F; Van Kooten, R; Vannerem, P; Verzocchi, M; Vikas, P; Voss, H; Wäckerle, F; Wagner, A; Ward, C P; Ward, D R; Watkins, P M; Watson, A T; Watson, N K; Wells, P S; Wermes, N; White, J S; Wilson, G W; Wilson, J A; Wyatt, T R; Yamashita, S; Yekutieli, G; Zacek, V; Zer-Zion, D

    1999-01-01

    Fragmentation functions for charged particles in Z -> qq(bar) events have been measured for bottom (b), charm (c) and light (uds) quarks as well as for all flavours together. The results are based on data recorded between 1990 and 1995 using the OPAL detector at LEP. Event samples with different flavour compositions were formed using reconstructed D* mesons and secondary vertices. The \\xi_p = ln(1/x_E) distributions and the position of their maxima \\xi_max are also presented separately for uds, c and b quark events. The fragmentation function for b quarks is significantly softer than for uds quarks.

  18. New algorithms for identifying the flavour of $B^0$ mesons using pions and protons

    CERN Document Server

    LHCb Collaboration

    2016-01-01

    Two new algorithms for use in the analysis of $pp$ collision are developed to identify the flavour of $B^0$ mesons at production using pions and protons from the hadronization process. The algorithms are optimized and calibrated on data, using $B^0 \\rightarrow D^- \\pi^+$ decays from $pp$ collision data collected by LHCb at centre-of-mass energies of 7 and 8 TeV. The tagging power of the new pion algorithm is 60% greater than the previously available one; the algorithm using protons to identify the flavour of a $B^0$ meson is the first of its kind.

  19. New algorithms for identifying the flavour of $B^0$ mesons using pions and protons

    CERN Document Server

    Aaij, Roel; Adinolfi, Marco; 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; Archilli, Flavio; d'Argent, Philippe; Arnau Romeu, Joan; Artamonov, Alexander; Artuso, Marina; Aslanides, Elie; Auriemma, Giulio; Baalouch, Marouen; Babuschkin, Igor; Bachmann, Sebastian; Back, John; Badalov, Alexey; Baesso, Clarissa; Baker, Sophie; Baldini, Wander; Barlow, Roger; Barschel, Colin; Barsuk, Sergey; Barter, William; Baszczyk, Mateusz; Batozskaya, Varvara; Batsukh, Baasansuren; Battista, Vincenzo; Bay, Aurelio; Beaucourt, Leo; Beddow, John; Bedeschi, Franco; Bediaga, Ignacio; Bel, Lennaert; Bellee, Violaine; Belloli, Nicoletta; Belous, Konstantin; 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; Bezshyiko, Iaroslava; Bifani, Simone; Billoir, Pierre; Bird, Thomas; Birnkraut, Alex; Bitadze, Alexander; Bizzeti, Andrea; Blake, Thomas; Blanc, Frederic; Blouw, Johan; Blusk, Steven; Bocci, Valerio; Boettcher, Thomas; Bondar, Alexander; Bondar, Nikolay; Bonivento, Walter; Bordyuzhin, Igor; Borgheresi, Alessio; Borghi, Silvia; Borisyak, Maxim; Borsato, Martino; Bossu, Francesco; Boubdir, Meriem; Bowcock, Themistocles; Bowen, Espen Eie; Bozzi, Concezio; Braun, Svende; Britsch, Markward; Britton, Thomas; Brodzicka, Jolanta; Buchanan, Emma; Burr, Christopher; Bursche, Albert; Buytaert, Jan; Cadeddu, Sandro; Calabrese, Roberto; Calvi, Marta; Calvo Gomez, Miriam; Camboni, Alessandro; Campana, Pierluigi; Campora Perez, Daniel; Campora Perez, Daniel Hugo; 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; Chobanova, Veronika; 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; Coombs, George; Coquereau, Samuel; Corti, Gloria; Corvo, Marco; Costa Sobral, Cayo Mar; Couturier, Benjamin; Cowan, Greig; Craik, Daniel Charles; Crocombe, Andrew; Cruz Torres, Melissa Maria; Cunliffe, Samuel; Currie, Robert; D'Ambrosio, Carmelo; Da Cunha Marinho, Franciole; 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 Serio, Marilisa; De Simone, Patrizia; Dean, Cameron Thomas; Decamp, Daniel; Deckenhoff, Mirko; Del Buono, Luigi; Demmer, Moritz; Dendek, Adam; Derkach, Denis; Deschamps, Olivier; Dettori, Francesco; Dey, Biplab; Di Canto, Angelo; Dijkstra, Hans; 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; Déléage, Nicolas; Easo, Sajan; Ebert, Marcus; Egede, Ulrik; Egorychev, Victor; Eidelman, Semen; Eisenhardt, Stephan; Eitschberger, Ulrich; Ekelhof, Robert; Eklund, Lars; Elsasser, Christian; Ely, Scott; Esen, Sevda; Evans, Hannah Mary; Evans, Timothy; Falabella, Antonio; Farley, Nathanael; Farry, Stephen; Fay, Robert; Fazzini, Davide; Ferguson, Dianne; Fernandez Prieto, Antonio; Ferrari, Fabio; Ferreira Rodrigues, Fernando; Ferro-Luzzi, Massimiliano; Filippov, Sergey; Fini, Rosa Anna; Fiore, Marco; Fiorini, Massimiliano; Firlej, Miroslaw; Fitzpatrick, Conor; Fiutowski, Tomasz; Fleuret, Frederic; Fohl, Klaus; Fontana, Marianna; Fontanelli, Flavio; Forshaw, Dean Charles; Forty, Roger; Franco Lima, Vinicius; Frank, Markus; Frei, Christoph; Fu, Jinlin; Furfaro, Emiliano; Färber, Christian; Gallas Torreira, Abraham; Galli, Domenico; Gallorini, Stefano; Gambetta, Silvia; Gandelman, Miriam; Gandini, Paolo; Gao, Yuanning; Garcia Martin, Luis Miguel; García Pardiñas, Julián; Garra Tico, Jordi; Garrido, Lluis; Garsed, Philip John; 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; Gizdov, Konstantin; Gligorov, V.V.; Golubkov, Dmitry; Golutvin, Andrey; Gomes, Alvaro; Gorelov, Igor Vladimirovich; Gotti, Claudio; Grabalosa Gándara, Marc; Graciani Diaz, Ricardo; Granado Cardoso, Luis Alberto; Graugés, Eugeni; Graverini, Elena; Graziani, Giacomo; Grecu, Alexandru; Griffith, Peter; Grillo, Lucia; Gruberg Cazon, Barak Raimond; Grünberg, Oliver; Gushchin, Evgeny; Guz, Yury; Gys, Thierry; Göbel, Carla; 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; Hatch, Mark; He, Jibo; Head, Timothy; Heister, Arno; Hennessy, Karol; Henrard, Pierre; Henry, Louis; Hernando Morata, Jose Angel; van Herwijnen, Eric; Heß, Miriam; Hicheur, Adlène; Hill, Donal; Hombach, Christoph; Hopchev, P H; Hulsbergen, Wouter; Humair, Thibaud; Hushchyn, Mikhail; Hussain, Nazim; Hutchcroft, David; Idzik, Marek; Ilten, Philip; Jacobsson, Richard; Jaeger, Andreas; Jalocha, Pawel; Jans, Eddy; Jawahery, Abolhassan; Jiang, Feng; John, Malcolm; Johnson, Daniel; Jones, Christopher; Joram, Christian; Jost, Beat; Jurik, Nathan; Kandybei, Sergii; Kanso, Walaa; Karacson, Matthias; Kariuki, James Mwangi; Karodia, Sarah; Kecke, Matthieu; Kelsey, Matthew; Kenyon, Ian; Kenzie, Matthew; Ketel, Tjeerd; Khairullin, Egor; Khanji, Basem; Khurewathanakul, Chitsanu; Kirn, Thomas; Klaver, Suzanne; Klimaszewski, Konrad; Koliiev, Serhii; Kolpin, Michael; Komarov, Ilya; Koopman, Rose; Koppenburg, Patrick; Kosmyntseva, Alena; Kozachuk, Anastasiia; Kozeiha, Mohamad; Kravchuk, Leonid; Kreplin, Katharina; Kreps, Michal; 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; Latham, Thomas; Lazzeroni, Cristina; Le Gac, Renaud; van Leerdam, Jeroen; Lees, Jean-Pierre; Leflat, Alexander; Lefrançois, Jacques; Lefèvre, Regis; Lemaitre, Florian; Lemos Cid, Edgar; Leroy, Olivier; Lesiak, Tadeusz; Leverington, Blake; Li, Yiming; Likhomanenko, Tatiana; 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; Lusiani, Alberto; Lyu, Xiao-Rui; Machefert, Frederic; Maciuc, Florin; Maev, Oleg; Maguire, Kevin; Malde, Sneha; Malinin, Alexander; Maltsev, Timofei; Manca, Giulia; Mancinelli, Giampiero; Manning, Peter Michael; 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; Mogini, Andrea; 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; Mulder, Mick; Mussini, Manuel; Müller, Dominik; Müller, Janine; Müller, Katharina; Müller, Vanessa; Naik, Paras; Nakada, Tatsuya; Nandakumar, Raja; Nandi, Anita; Nasteva, Irina; Needham, Matthew; Neri, Nicola; Neubert, Sebastian; Neufeld, Niko; Neuner, Max; Nguyen, Anh Duc; Nguyen, Thi Dung; Nguyen-Mau, Chung; Nieswand, Simon; Niet, Ramon; Nikitin, Nikolay; Nikodem, Thomas; Novoselov, Alexey; O'Hanlon, Daniel Patrick; Oblakowska-Mucha, Agnieszka; Obraztsov, Vladimir; Ogilvy, Stephen; Oldeman, Rudolf; Onderwater, Gerco; Otalora Goicochea, Juan Martin; Otto, Adam; Owen, Patrick; Oyanguren, Maria Aranzazu; Pais, Preema Rennee; Palano, Antimo; Palombo, Fernando; Palutan, Matteo; Panman, Jacob; Papanestis, Antonios; Pappagallo, Marco; Pappalardo, Luciano; Parker, William; Parkes, Christopher; Passaleva, Giovanni; Pastore, Alessandra; 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; Petrov, Aleksandr; 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; Pomery, Gabriela Johanna; Popov, Alexander; Popov, Dmitry; Popovici, Bogdan; Poslavskii, Stanislav; 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; Ratnikov, Fedor; Raven, Gerhard; Redi, Federico; Reichert, Stefanie; dos Reis, Alberto; Remon Alepuz, Clara; Renaudin, Victor; Ricciardi, Stefania; Richards, Sophie; Rihl, Mariana; Rinnert, Kurt; Rives Molina, Vicente; Robbe, Patrick; Rodrigues, Ana Barbara; Rodrigues, Eduardo; Rodriguez Lopez, Jairo Alexis; Rodriguez Perez, Pablo; Rogozhnikov, Alexey; Roiser, Stefan; Rollings, Alexandra Paige; Romanovskiy, Vladimir; Romero Vidal, Antonio; Ronayne, John William; Rotondo, Marcello; Rudolph, Matthew Scott; Ruf, Thomas; Ruiz Valls, Pablo; Saborido Silva, Juan Jose; Sadykhov, Elnur; 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; Schellenberg, Margarete; Schiller, Manuel; Schindler, Heinrich; Schlupp, Maximilian; Schmelling, Michael; Schmelzer, Timon; Schmidt, Burkhard; Schneider, Olivier; Schopper, Andreas; Schubert, Konstantin; Schubiger, Maxime; Schune, Marie Helene; Schwemmer, Rainer; Sciascia, Barbara; Sciubba, Adalberto; Semennikov, Alexander; Sergi, Antonino; 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; Simone, Saverio; Sirendi, Marek; Skidmore, Nicola; Skwarnicki, Tomasz; Smith, Eluned; Smith, Iwan Thomas; Smith, Jackson; Smith, Mark; Snoek, Hella; Sokoloff, Michael; Soler, Paul; Souza De Paula, Bruno; Spaan, Bernhard; Spradlin, Patrick; Sridharan, Srikanth; Stagni, Federico; Stahl, Marian; Stahl, Sascha; Stefko, Pavol; Stefkova, Slavorima; Steinkamp, Olaf; Stemmle, Simon; Stenyakin, Oleg; Stevenson, Scott; Stoica, Sabin; Stone, Sheldon; Storaci, Barbara; Stracka, Simone; Straticiuc, Mihai; Straumann, Ulrich; Sun, Liang; Sutcliffe, William; Swientek, Krzysztof; Syropoulos, Vasileios; Szczekowski, Marek; Szumlak, Tomasz; T'Jampens, Stephane; Tayduganov, Andrey; Tekampe, Tobias; Tellarini, Giulia; Teubert, Frederic; Thomas, Eric; van Tilburg, Jeroen; Tilley, Matthew James; Tisserand, Vincent; Tobin, Mark; Tolk, Siim; Tomassetti, Luca; Tonelli, Diego; Topp-Joergensen, Stig; Toriello, Francis; Tournefier, Edwige; Tourneur, Stephane; Trabelsi, Karim; Traill, Murdo; Tran, Minh Tâm; Tresch, Marco; Trisovic, Ana; Tsaregorodtsev, Andrei; Tsopelas, Panagiotis; Tully, Alison; Tuning, Niels; Ukleja, Artur; Ustyuzhanin, Andrey; Uwer, Ulrich; Vacca, Claudia; Vagnoni, Vincenzo; Valassi, Andrea; Valat, Sebastien; Valenti, Giovanni; Vallier, Alexis; Vazquez Gomez, Ricardo; Vazquez Regueiro, Pablo; Vecchi, Stefania; van Veghel, Maarten; Velthuis, Jaap; Veltri, Michele; Veneziano, Giovanni; Venkateswaran, Aravindhan; Vernet, Maxime; Vesterinen, Mika; Viaud, Benoit; Vieira, Daniel; Vieites Diaz, Maria; Vilasis-Cardona, Xavier; Volkov, Vladimir; Vollhardt, Achim; Voneki, Balazs; Vorobyev, Alexey; Vorobyev, Vitaly; Voß, Christian; de Vries, Jacco; Vázquez Sierra, Carlos; Waldi, Roland; Wallace, Charlotte; Wallace, Ronan; Walsh, John; Wang, Jianchun; Ward, David; Wark, Heather Mckenzie; 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; Wyllie, Kenneth; Xie, Yuehong; Xing, Zhou; Xu, Zhirui; Yang, Zhenwei; Yin, Hang; Yu, Jiesheng; Yuan, Xuhao; Yushchenko, Oleg; Zarebski, Kristian Alexander; Zavertyaev, Mikhail; Zhang, Liming; Zhang, Yanxi; Zhang, Yu; Zhelezov, Alexey; Zheng, Yangheng; Zhokhov, Anatoly; Zhu, Xianglei; Zhukov, Valery; Zucchelli, Stefano

    2016-01-01

    Two new algorithms for use in the analysis of $pp$ collision are developed to identify the flavour of $B^0$ mesons at production using pions and protons from the hadronization process. The algorithms are optimized and calibrated on data, using $B^0 \\rightarrow D^- \\pi^+$ decays from $pp$ collision data collected by LHCb at centre-of-mass energies of 7 and 8 TeV. The tagging power of the new pion algorithm is 60 % greater than the previously available one; the algorithm using protons to identify the flavour of a $B^0$ meson is the first of its kind.

  20. Renormalization constants for Wilson fermion lattice QCD with four dynamical flavours

    CERN Document Server

    Dimopoulos, P; Herdoiza, G; Jansen, K; Lubicz, V; Palao, D; Rossi, G C

    2010-01-01

    We report on an ongoing non-perturbative computation of RI-MOM scheme renormalization constants for the lattice action with four dynamical flavours currently in use by ETMC. For this goal dedicated simulations with four degenerate sea quark flavours are performed at several values of the standard and twisted quark mass parameters. We discuss a method for removing possible O(a) artifacts at all momenta and extrapolating renormalization constant estimators to the chiral limit. We give preliminary results at one lattice spacing.

  1. Flavour Characters of Wines from Cool-Climate Grape Cultivars in Relation to Different Fermentation Approaches

    DEFF Research Database (Denmark)

    Liu, Jing

    were characterised by floral and fruity flavours, such as banana, peach/apricot and strawberry, while the remainder were mainly described by less desirable flavours for white wine, such as chemical, cheese and rooibos/smoke. Partial least squares regression of the sensory and instrumental analyses...... for evaluating sensory properties of wines, different variations of Napping and Flash Profile methods were tested using model wines. It turned out that conducting Napping with panel training on either the method (training on how to arrange samples on the sheet) or the product (familiarization with the sensory...

  2. Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation.

    Science.gov (United States)

    Crafack, Michael; Mikkelsen, Morten B; Saerens, Sofie; Knudsen, Morten; Blennow, Andreas; Lowor, Samuel; Takrama, Jemmy; Swiegers, Jan H; Petersen, Gert B; Heimdal, Hanne; Nielsen, Dennis S

    2013-10-01

    The potential impact of aromatic and pectinolytic yeasts on cocoa flavour was investigated using two defined mixed starter cultures encompassing strains of Pichia kluyveri and Kluyveromyces marxianus for inoculating cocoa beans in small scale tray fermentations. Samples for microbial and metabolite analysis were collected at 12-24 hour intervals during 120 h of fermentation. Yeast isolates were grouped by (GTG)5-based rep-PCR fingerprinting and identified by sequencing of the D1/D2 region of the 26S rRNA gene and the actin gene. Pulsed Field Gel Electrophoresis (PFGE) was conducted on isolates belonging to the species P. kluyveri and K. marxianus to verify strain level identity with the inoculated strains. Furthermore, Denaturing Gradient Gel Electrophoresis (DGGE) was performed to follow yeast and bacterial dynamics over time including the presence of the bacterial inoculum consisting of Lactobacillus fermentum and Acetobacter pasteurianus. Yeast cell counts peaked after 12 h of fermentation with the predominant species being identified as Hanseniaspora opuntiae and Hanseniaspora thailandica. P. kluyveri and K. marxianus were found to compose 9.3% and 13.5% of the yeast population, respectively, after 12 h of fermentation whilst PFGE showed that ~88% of all P. kluyveri isolates and 100% of all K. marxianus isolates were identical to the inoculated strains. Despite never being the dominant yeast species at any stage of fermentation, the un-conched chocolates produced from the two inoculated fermentations were judged by sensory analysis to differ in flavour profile compared to the spontaneously fermented control. This could indicate that yeasts have a greater impact on the sensory qualities of cocoa than previously assumed.

  3. 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.

  4. Cultura Organizacional e Gestão de Equipes de Alto Rendimento: Os Casos FC Barcelona, Sporting Club de Portugal e AFC Ajax

    Directory of Open Access Journals (Sweden)

    Ary José Rocco Júnior

    2015-01-01

    Full Text Available 800x600 Em todo o mundo, a chamada Indústria do Esporte vêm experimentando vertiginoso crescimento financeiro. Com isso, o papel das agremiações esportivas adquiriu especial importância dentro da sociedade contemporânea global. A relevância do planejamento estratégico dessas organizações fez crescer a necessidade dos clubes esportivos investirem em estratégias que permitam o seu correto posicionamento no mercado e as suas conquistas no campo esportivo. A implantação e o desenvolvimento de uma cultura organizacional que permita o desenvolvimento de uma identidade do clube que agregue todos os seus stakeholders – atletas, torcedores, patrocinadores, marcas, investidores e outros -, é uma dessas estratégias. A criação estratégica e planejada de valores e princípios organizacionais que equilibrem resultados econômicos, mercadológicos e financeiros, com a performance esportiva, colabora para o desenvolvimento e implantação de uma cultura, que gera receita e traz conquistas no campo esportivo. O objetivo deste artigo é analisar três casos de sucesso – FC Barcelona, da Espanha; Sporting Club de Portugal; e, AFC Ajax, da Holanda -, de organizações esportivas que implantaram estratégias dessa natureza na Europa. Pretendemos, com isso, estimular agremiações esportivas do Brasil a adotarem estratégias semelhantes. Normal 0 21 false false false PT-BR X-NONE X-NONE MicrosoftInternetExplorer4

  5. 基于Multisim的行扫描AFC锁相环电路仿真设计%Simulation Design of Line Scanning AFC PLL Circuit Based on Multisim

    Institute of Scientific and Technical Information of China (English)

    李宏恩

    2015-01-01

    Phase-locked loop (PLL) circuit has extensive application in various electronic devices, it has favorable function in controlling phase error, and implement frequency synchronism between input signal and output signal. For designing a kind of line scanning AFC PLL circuit, the design of PLL circuit is completed by using Multisim 2001, because it has powerful features of circuit designing and simulating. There is something get from the simulation result, the circuit not only achieve the lock function of phase, meanwhile because of flexible simulation circumstance for multisim, according to changing the component parameters and observing the waveform changes, it can find out the best data of phase-locked scope, therefore, it saves the design cost for designing and making PCB.%锁相环电路在各种电子设备中应用十分广泛,具有良好的相位误差控制功能,可以实现电路输入信号与输出信号频率之间的同步。设计一种行扫描AFC锁相环电路,采用EDA仿真软件Multisim2001,利用Multisim强大的电路设计和仿真功能,完成对锁相环电路的设计。从仿真结果来看,所设计的电路不但能够实现对相位的锁定功能,同时依托Multisim灵活简便的仿真环境,还可以通过改变元件参数并结合观察各点波形的变化,从而找到电路最佳的锁相范围数据,为PCB设计与制作节省了设计成本。

  6. Safety assessment of allylalkoxybenzene derivatives used as flavouring substances - methyl eugenol and estragole

    NARCIS (Netherlands)

    Smith, R.L.; Adams, T.B.; Doull, J.; Feron, V.J.; Goodman, J.I.; Marnett, L.J.; Portoghese, P.S.; Waddell, W.J.; Wagner, B.M.; Rogers, A.E.; Caldwell, J.; Sipes, I.G.

    2002-01-01

    This publication is the seventh in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers' Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavouring substances under conditions of

  7. Reviewing progress towards finding an acceptable natural flavour alternative to salt

    NARCIS (Netherlands)

    Busch, J.L.H.C.; Batenburg, M.; Velden, van der R.; Smit, G.

    2009-01-01

    The level of sodium in food products needs to be lowered in order to help reduce incidences of hypertension and cardiovascular diseases of the world population. Important functionalities of salt (NaCl) – salty taste and flavour enhancement – are to be delivered by replacer systems. One approach is e

  8. Microscopic- versus Effective Coupling in N=2 Yang-Mills With Four Flavours

    CERN Document Server

    Sachs, I; Sachs, Ivo; Weir, Billy

    2000-01-01

    We determine the instanton corrections to the effective coupling in SU(2), N=2 Yang-Mills theory with four flavours to all orders. Our analysis uses the S(2,Z)-invariant curve and the two instanton contribution obtained earlier to fix the higher order contributions uniquely.

  9. Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods

    NARCIS (Netherlands)

    Smit, B.A.; Engels, W.J.M.; Smit, G.

    2009-01-01

    Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids is described and reviewed extensively in lite

  10. Quarkonium and heavy flavour meson production at 13 TeV at ATLAS

    CERN Document Server

    AUTHOR|(INSPIRE)INSPIRE-00173602; The ATLAS collaboration

    2016-01-01

    First results of the ATLAS experiment at LHC on quarkonium and heavy flavour meson production in proton-proton collisions at 13 TeV are presented. A brief summary of the results obtained at 7-8 TeV is also reported. Comparison of the data cross sections with various theoretical predictions is discussed.

  11. The role of α-amylase in the perception of oral texture and flavour in custards

    NARCIS (Netherlands)

    Wijk, R.A.de; Prinz, J.F.; Engelen, L.; Weenen, H.

    2004-01-01

    The role of salivary α-amylase in odour, flavour, and oral texture sensations was investigated in two studies in which the activity of salivary amylase present in the mouth of human subjects was either increased by presenting custards with added α-amylase or decreased by presenting custards with add

  12. Hamiltonian reduction of the U$_{EM}$(1) gauged three flavour WZW model

    CERN Document Server

    Paschalis, J E

    1995-01-01

    The three-flavour Wess-Zumino model coupled to electromagnetism is treated as a constraint system using the Faddeev-Jackiw method. Expanding into series of powers of the Goldstone boson fields and keeping terms up to second and third order we obtain Coulomb-gauge hamiltonian densities.

  13. Perspectives for heavy-flavour measurements in ALICE with the upgraded Inner Tracking System

    Directory of Open Access Journals (Sweden)

    Fionda F.

    2014-01-01

    Full Text Available The ALICE detector at the LHC is specifically designed to investigate the properties of the hot and dense medium, consisting of deconfined quarks and gluons (QGP, created in high energy heavy-ion collisions. Heavy-flavour particles are wellsuited probes to investigate the properties of such a medium, since they are mainly produced in the initial phase and they subsequently experience the full evolution of the collision. In the ALICE experiment, the Inner Tracking System (ITS plays an important role for heavy-flavour measurements. Interesting results have been obtained by analyzing pp, p–Pb and Pb–Pb data collected so far. The upgrade of the ITS, combined with the expected increase of LHC luminosity in Pb–Pb collisions, will allow the current performance for heavy flavour measurements to be significantly improved in particular in the low momentum region, and new measurements will become accessible (e.g. the Λc baryon in Pb–Pb collisions. The perspectives for heavy-flavour measurements expected after the second long shut-down (LS2 of LHC will be discussed.

  14. Search for the lepton-flavour violating decay D-0 -> e(+/-)mu(-/+)

    NARCIS (Netherlands)

    Aaij, R.; Beteta, C. Abellan; Adeva, B.; Adinolfi, M.; Affolder, A.; Ajaltouni, Z.; Akar, S.; Albrecht, J.; Albrec, J.; Alessio, F.; Alexander, M.; Ali, S.; Alkhazov, G.; AlvarezCartelle, P.; Alves, A. A.; Amato, S.; Amerio, S.; Amhis, Y.; An, L.; Anderlini, L.; Andreassi, G.; Andreotti, M.; Andrews, J. E.; Appleby, R. B.; Gutierrez, O. Aquines; Archilli, F.; d'Argent, P.; Artamonov, A.; Artuso, M.; Aslanides, E.; Auriemma, G.; Baalouch, M.; Bachmann, S.; Back, J. J.; Badalov, A.; Baesso, C.; Baldini, W.; Barlow, R. J.; Barschel, C.; Barsuk, S.; Barter, W.; Batozskaya, V.; Battista, V.; Beaucourt, L.; Beddow, J.; Bedeschi, F.; Bediaga, I.; Bel, L. J.; Bellee, V.; Belloli, N.; Belyaev, I.; Ben-Haim, E.; Bencivenni, G.; Benson, S.; Benton, J.; Berezhnoy, A.; Bernet, R.; Bertolin, A.; Bettler, M-O.; van Beuzekom, M.; Bifani, S.; Billoir, P.; Bird, T.; Birnkraut, A.; Bizzeti, A.; Blake, T.; Blanc, F.; Blouw, J.; Blusk, S.; Bocci, V.; Bondar, A.; Bondar, N.; Bonivento, W.; Borghi, S.; Borisyak, M.; Borsato, M.; Bowcock, T. J. V.; Bowen, E.; Bozzi, C.; Braun, S.; Britsch, M.; Britton, T.; Brodzicka, J.; Brook, N. H.; Buchanan, E.; Burr, C.; Bursche, A.; Buytaert, J.; Cadeddu, S.; Calabrese, R.; Calvi, M.; Calvo Gomez, M.; Campana, P.; Campora Perez, D.; Capriotti, L.; Carbone, A.; Carboni, G.; Cardinale, R.; Cardini, A.; Carniti, P.; Carson, L.; Akiba, K. Carvalho; Casse, G.; Cassina, L.; Castillo Garcia, L.; Cattaneo, M.; Cauet, Ch.; Cavallero, G.; Cenci, R.; Charles, M.; Charpentier, Ph.; Chefdeville, M.; Cheung, S-F.; Chiapolini, N.; Chrzaszcz, M.; Vidal, X. Cid; Ciezarek, G.; Clarke, P. E. L.; Clemencic, M.; Cliff, H. V.; Closier, J.; Coco, V.; Cogan, J.; Cogneras, E.; Cogoni, V.; Cojocariu, L.; Collazuol, G.; Collins, P.; Comerma-Montells, A.; Contu, A.; Cook, A.; Coombes, M.; Coquereau, S.; Corti, G.; Corvo, M.; Couturier, B.; Cowan, G. A.; Craik, D. C.; Crocombe, A.; Torres, M. Cruz; Cunliffe, S.; Currie, R.; D'Ambrosio, C.; Dall'Occo, E.; Dalseno, J.; David, P. N. Y.; Davis, A.; Francisco, O. De Aguiar; De Bruyn, K.; De Capua, S.; De Cian, M.; De Miranda, J. M.; De Paula, L.; De Simone, P.; Dean, C-T.; De Camp, D.; Deckenhoff, M.; Del Buono, L.; Deleage, N.; Demmer, M.; Derkach, D.; Deschamps, O.; Dettori, F.; Dey, B.; Di Canto, A.; Di Ruscio, F.; Donleavy, S.; Dordei, F.; Dorigo, M.; Suarez, A. Dosil; Dossett, D.; Dovbnya, A.; Dreimanis, K.; Dufour, L.; Dujany, G.; Durante, P.; Dzhelyadin, R.; Dziurda, A.; Dzyuba, A.; Easo, S.; Egede, U.; Egorychev, V.; Eidelman, S.; Eisenhardt, S.; Eitschberger, U.; Ekelhof, R.; Eklund, L.; El Rifai, I.; Elsasser, Ch.; Ely, S.; Esen, S.; Evans, H. M.; Evans, T.; Falabella, A.; Faerber, C.; Farley, N.; Farry, S.; Fay, R.; Ferguson, D.; Albor, V. Fernandez; Ferrari, F.; Rodrigues, F. Ferreira; Ferro-Luzzi, M.; Filippov, S.; Fiore, M.; Fiorini, M.; Firlej, M.; Fitzpatrick, C.; Fiutowski, T.; Fleuret, F.; Fohl, K.; Fol, P.; Fontana, M.; Fontanelli, F.; Forshaw, D. C.; Forty, R.; Frei, C.; Frosini, M.; Furfaro, E.; Torreira, A. Gallas; Galli, D.; Gallorini, S.; Gambetta, S.; Gandelman, M.; Gandini, P.; Garcia-Pardinas, J.; Tico, J. Garra; Garrido, L.; Gascon, D.; Gaspar, C.; Gauld, R.; Gavardi, L.; Gazzoni, G.; Gerick, D.; Gersabeck, E.; Gersabeck, M.; Gershon, T.; Ghez, Ph.; Giani, S.; Gibson, V.; Girard, O. G.; Giubega, L.; Gligorov, V. V.; Goebel, C.; Golubkov, D.; Golutvin, A.; Gotti, C.; Gandara, M. Grabalosa; Graciani Diaz, R.; Cardoso, L. A. Granado; Grauges, E.; Graverini, E.; Graziani, G.; Grecu, A.; Greening, E.; Gregson, S.; Griffith, P.; Grillo, L.; Gruenberg, O.; Gui, B.; Gushchin, E.; Guz, Yu.; Gys, T.; Hadavizadeh, T.; Hadjivasiliou, C.; Haefeli, G.; Haen, C.; Haines, S. C.; Hall, S.; Hamilton, B.; Hansmann-Menzemer, S.; Harnew, N.; Harnew, S. T.; Harrison, J.; He, J.; Head, T.; Heijne, V.; Heister, A.; Hennessy, K.; Henrard, P.; Henry, L.; Hernando Morata, J. A.; Van Herwijnen, E.; Hess, M.; Hicheur, A.; Hill, D.; Hoballah, M.; Hombach, C.; Hulsbergen, W.; Humair, T.; Hussain, N.; Hutchcroft, D.; Hynds, D.; Idzik, M.; Ilten, P.; Jacobsson, R.; Jalocha, J.; Jans, E.; Jawahery, A.; John, M.; Johnson, D.; Jones, C. R.; Joram, C.; Jost, B.; Jurik, N.; Kandybei, S.; Kanso, W.; Karacson, M.; Karbach, T. M.; Karodia, S.; Kecke, M.; Kelsey, M.; Kenyon, I. R.; Kenzie, M.; Ketel, T.; Khairullin, E.; Khanji, B.; Khurewathanakul, C.; Kirn, T.; Klaver, S.; Klimaszewski, K.; Kochebina, O.; Kolpin, M.; Komarov, I.; Koppenburg, P.; Kozeiha, M.; Kravchuk, L.; Kreplin, K.; Kreps, M.; Krokovny, P.; Krzemien, W.; Kucewicz, W.; Kucharczyk, M.; Kudryavtsev, V.; Kuonen, A. K.; Kurek, K.; Kvaratskheliya, T.; Lacarrere, D.; Lafferty, G.; Lai, A.; Lambert, D.; Lanfranchi, G.; Langenbruch, C.; Langhans, B.; Latham, T.; Lazzeroni, C.; Le Gac, R.; van Leerdam, J.; Lees, J-P; Lefevre, R.; Leflat, A.; Lefrancois, J.; Cid, E. Lemos; Leroy, O.; Lesiak, T.; Leverington, B.; Likhomanenko, T.; Liles, M.; Lindner, R.; Linn, C.; Lionetto, F.; Loh, D.; Longstaff, I.; Lopes, J. H.; Lucchesi, D.; Lucio Martinez, M.; Luo, H.; Lupato, A.; Luppi, E.; Lupton, O.; Lusiani, A.; Machefert, F.; Maciuc, F.; Maev, O.; Maguire, K.; Malde, S.; Malinin, A.; Manca, G.; Mancinelli, G.; Manning, P.; Mapelli, A.; Maratas, J.; Marchand, J. F.; Marconi, U.; Marin Benito, C.; Marino, P.; Marks, J.; Martellotti, G.; Martinelli, M.; Martinez Santos, D.; Vidal, F. Martinez; Tostes, D. Martins; Massacrier, L. M.; Massafferri, A.; Matev, R.; Mathad, A.; Mathe, Z.; Matteuzzi, C.; Mauri, A.; Maurin, B.; Mazurov, A.; McCann, M.; McCarthy, J.; McNab, A.; McNulty, R.; Meadows, B.; Meier, F.; Melnychuk, D.; Merk, M.; Michielin, E.; Milanes, D. A.; Minard, M-N.; Mitzel, D. S.; Rodriguez, J. Molina; Monroy, I. A.; Monteil, S.; Morandin, M.; Morawski, P.; Morda, A.; Morello, M. J.; Moron, J.; Morris, A. B.; Mountain, R.; Muheim, F.; Mueller, J.; Mueller, K.; Mueller, V.; Mussini, M.; Muster, B.; Naik, P.; Nakada, T.; Nandakumar, R.; Nandi, A.; Nasteva, I.; Needham, M.; Neri, N.; Neubert, S.; Neufeld, N.; Neuner, M.; Nguyen, A. D.; Nguyen-Mau, C.; Niess, V.; Niet, R.; Nikitin, N.; Nikodem, T.; Novoselov, A.; O'Hanlon, D. P.; Oblakowska-Mucha, A.; Obraztsov, V.; Ogilvy, S.; Okhrimenko, O.; Oldeman, R.; Onderwater, C. J. G.; Rodrigues, B. Osorio; Goicochea, J. M. Otalora; Otto, A.; Owen, P.; Oyanguren, A.; Palano, A.; Palombo, F.; Palutan, M.; Papanestis, A.; Pappagallo, M.; Pappalardo, L. L.; Pappenheimer, C.; Parker, W.; Parkes, C.; Passaleva, G.; Patel, G. D.; Patrignani, C.; Pearce, A.; Pellegrino, A.; Penso, G.; Altarelli, M. Pepe; Perazzini, S.; Perret, P.; Pescatore, L.; Petridis, K.; Petrolini, A.; Petruzzo, M.; Picatoste Olloqui, E.; Pietrzyk, B.; Pilai, T.; Pinci, D.; Pistone, A.; Piucci, A.; Playfer, S.; Casasus, M. Plo; Poikela, T.; Polci, F.; Poluektov, A.; Polyakov, I.; Polycarpo, E.; Popov, A.; Popov, D.; Popovici, B.; Potterat, C.; Price, E.; Price, J. D.; Prisciandaro, J.; Pritchard, A.; Prouve, C.; Pugatch, V.; Navarro, A. Puig; Punzi, G.; Qian, W.; Quagliani, R.; Rachwal, B.; Rademacker, J. H.; Rama, M.; Pernas, M. Ramos; Rangel, M. S.; Raniuk, I.; Rauschmayr, N.; Raven, G.; Redi, F.; Reichert, S.; Reid, M. M.; dos reis, A. C.; Ricciardi, S.; Richards, S.; Rihl, M.; Rinnert, K.; Molina, V. Rives; Rodrigues, A. B.; Rodrigues, E.; Lopez, J. A. Rodriguez; Perez, P. Rodriguez; Roiser, S.; Romanovsky, V.; Vidal, A. Romero; Ronayne, J. W.; Rotondo, M.; Ruf, T.; Valls, P. Ruiz; Silva, J. J. Saborido; Sagidova, N.; Sail, P.; Saitta, B.; Guimaraes, V. Salustino; Mayordomo, C. Sanchez; Sanmartin Sedes, B.; Santacesaria, R.; Santamarina Rios, C.; Santimaria, M.; Santovetti, E.; Sarti, A.; Satriano, C.; Satta, A.; Saunders, D. M.; Savrina, D.; Schael, S.; Schindler, H.; Schlupp, M.; Schmelling, M.; Schmelzer, T.; Schmidt, B.; Schneider, O.; Schopper, A.; Schubiger, M.; Schune, M-H.; Schwemmer, R.; Sciascia, B.; Sciubba, A.; Semennikov, A.; Sergi, A.; Serra, N.; Serrano, J.; Sestini, L.; Seyfert, P.; Shapkin, M.; Shapoval, I.; Shcheglov, Y.; Shears, T.; Shekhtman, L.; Shevchenko, V.; Shires, A.; Siddi, B. G.; Coutinho, R. Silva; Silva de Oliveira, L.; Simi, G.; Sirendi, M.; Skidmore, N.; Skwarnicki, T.; Smith, I. T.; Snoek, H.; Sokoloff, M. D.; Soler, F. J. P.; Soomro, F.; Souza, D.; De Paula, B. Souza; Spaan, B.; Spradlin, P.; Sridharan, S.; Stagni, F.; Stahl, M.; Stahl, S.; Stefkova, S.; Steinkamp, O.; Stenyakin, O.; Stevenson, S.; Stone, S.; Storaci, B.; Stracka, S.; Straticiuc, M.; Straumann, U.; Sutcliffe, W.; Swientek, K.; Swientek, S.; Syropoulos, V.; Szczekowski, M.; Szumlak, T.; T'Jampens, S.; Tayduganov, A.; Tekampe, T.; Teklishyn, M.; Tellarini, G.; Teubert, F.; van Tilburg, J.; Tisserand, V.; Tobin, M.; Todd, J.; Tolk, S.; Tomassetti, L.; Tonelli, D.; Topp-Joergensen, S.; Torr, N.; Tournefier, E.; Tourneur, S.; Trabelsi, K.; Tresch, M.; Trisovic, A.; Tsaregorodtsev, A.; Tsopelas, P.; Tuning, N.; Ukleja, A.; Ustyuzhanin, A.; Uwer, U.; Vacca, C.; Vagnoni, V.; Valenti, G.; Vallier, A.; Gomez, R. Vazquez; Regueiro, P. Vazquez; Sierra, C. Vazquez; Vecchi, S.; Velthuis, J. J.; Veltri, M.; Veneziano, G.; Vesterinen, M.; Viaud, B.; Vieira, D.; Vieites Diaz, M.; Vilasis-Cardona, X.; Volkov, V.; Vollhardt, A.; Volyanskyy, D.; Voong, D.; Vorobyev, A.; Vorobyev, V.; Voss, C.; Waldi, R.; Wallace, C.; Wallace, R.; Ward, D. R.; Watson, N. K.; Websdale, D.; Weiden, A.; Whitehead, M.; Wilkinson, G.; Williams, T.; Wilson, F. F.; Wimberley, J.; Wishahi, J.; Wislicki, W.; Witek, M.; Wormser, G.; Wotton, S. A.; Wraight, K.; Wright, S.; Wyllie, K.; Xie, Y.; Yang, Z.; Yu, J.; Yuan, X.; Yushchenko, O.; Zangoli, M.; Zavertyaev, M.; Zhelezov, A.; Zhokhov, A.; Zhong, L.; Zhukov, V.; Zucchelli, S.

    2016-01-01

    A search for the lepton-flavour violating decay D-0 -> e(+/-)mu(-/+) is made with a dataset corresponding to an integrated luminosity of 3.0 fb(-1) of proton-proton collisions at centre-of-mass energies of 7 TeV and 8 TeV, collected by the LHCb experiment. Candidate D-0 mesons are selected using the

  15. Opposite-side flavour tagging of $B$ mesons at the LHCb experiment

    CERN Document Server

    Aaij, R; Adeva, B; Adinolfi, M; Adrover, C; Affolder, A; Ajaltouni, Z; Albrecht, J; Alessio, F; Alexander, M; Alkhazov, G; Alvarez Cartelle, P; Alves, A A; Amato, S; Amhis, Y; Anderson, J; Appleby, R B; Aquines Gutierrez, O; Archilli, F; Arrabito, L; Artamonov, A; Artuso, M; Aslanides, E; Auriemma, G; Bachmann, S; Back, J J; Bailey, D S; Balagura, V; Baldini, W; Barlow, R J; Barschel, C; Barsuk, S; Barter, W; Bates, A; Bauer, C; Bauer, Th; Bay, A; Bediaga, I; Belogurov, S; Belous, K; Belyaev, I; Ben-Haim, E; Benayoun, M; Bencivenni, G; Benson, S; Benton, J; Bernet, R; Bettler, M-O; van Beuzekom, M; Bien, A; Bifani, S; Bird, T; Bizzeti, A; Bjørnstad, P M; Blake, T; Blanc, F; Blanks, C; Blouw, J; Blusk, S; Bobrov, A; Bocci, V; Bondar, A; Bondar, N; Bonivento, W; Borghi, S; Borgia, A; Bowcock, T J V; Bozzi, C; Brambach, T; van den Brand, J; Bressieux, J; Brett, D; Britsch, M; Britton, T; Brook, N H; Brown, H; de Bruyn, K; Büchler-Germann, A; Burducea, I; Bursche, A; Buytaert, J; Cadeddu, S; Callot, O; Calvi, M; Calvo Gomez, M; Camboni, A; Campana, P; Carbone, A; Carboni, G; Cardinale, R; Cardini, A; Carson, L; Carvalho Akiba, K; Casse, G; Cattaneo, M; Cauet, Ch; Charles, M; Charpentier, Ph; Chiapolini, N; Ciba, K; Cid Vidal, X; Ciezarek, G; Clarke, P E L; Clemencic, M; Cliff, H V; Closier, J; Coca, C; Coco, V; Cogan, J; Collins, P; Comerma-Montells, A; Constantin, F; Contu, A; Cook, A; Coombes, M; Corti, G; Couturier, B; Cowan, G A; Currie, R; D'Ambrosio, C; David, P; David, P N Y; De Bonis, I; De Capua, S; De Cian, M; De Lorenzi, F; De Miranda, J M; De Paula, L; De Simone, P; Decamp, D; Deckenhoff, M; Degaudenzi, H; Del Buono, L; Deplano, C; Derkach, D; Deschamps, O; Dettori, F; Dickens, J; Dijkstra, H; Diniz Batista, P; Domingo Bonal, F; Donleavy, S; Dordei, F; Dosil Suárez, A; Dossett, D; Dovbnya, A; Dupertuis, F; Dzhelyadin, R; Dziurda, A; Easo, S; Egede, U; Egorychev, V; Eidelman, S; van Eijk, D; Eisele, F; Eisenhardt, S; Ekelhof, R; Eklund, L; Elsasser, Ch; Elsby, D; Esperante Pereira, D; Falabella, A; Fanchini, E; Färber, C; Fardell, G; Farinelli, C; Farry, S; Fave, V; Fernandez Albor, V; Ferro-Luzzi, M; Filippov, S; Fitzpatrick, C; Fontana, M; Fontanelli, F; Forty, R; Francisco, O; Frank, M; Frei, C; Frosini, M; Furcas, S; Gallas Torreira, A; Galli, D; Gandelman, M; Gandini, P; Gao, Y; Garnier, J-C; Garofoli, J; Garra Tico, J; Garrido, L; Gascon, D; Gaspar, C; Gauld, R; Gauvin, N; 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; Gui, B; Gushchin, E; Guz, Yu; Gys, T; Hadjivasiliou, C; Haefeli, G; Haen, C; Haines, S C; Hampson, T; Hansmann-Menzemer, S; Harji, R; Harnew, N; Harrison, J; Harrison, P F; Hartmann, T; He, J; Heijne, V; Hennessy, K; Henrard, P; Hernando Morata, J A; van Herwijnen, E; Hicks, E; Holubyev, K; Hopchev, P; Hulsbergen, W; Hunt, P; Huse, T; Huston, R S; Hutchcroft, D; Hynds, D; Iakovenko, V; Ilten, P; Imong, J; Jacobsson, R; Jaeger, A; Jahjah Hussein, M; Jans, E; Jansen, F; Jaton, P; Jean-Marie, B; Jing, F; John, M; Johnson, D; Jones, C R; Jost, B; Kaballo, M; Kandybei, S; Karacson, M; Karbach, T M; Keaveney, J; Kenyon, I R; Kerzel, U; Ketel, T; Keune, A; Khanji, B; Kim, Y M; Knecht, M; Koopman, R F; Koppenburg, P; Korolev, M; Kozlinskiy, A; Kravchuk, L; Kreplin, K; Kreps, M; Krocker, G; Krokovny, P; Kruse, F; Kruzelecki, K; Kucharczyk, M; 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; Leroy, O; Lesiak, T; Li, L; Li Gioi, L; Lieng, M; Liles, M; Lindner, R; Linn, C; Liu, B; Liu, G; von Loeben, J; Lopes, J H; Lopez Asamar, E; Lopez-March, N; Lu, H; Luisier, J; Mac Raighne, A; Machefert, F; Machikhiliyan, I V; Maciuc, F; Maev, O; Magnin, J; Malde, S; Mamunur, R M D; Manca, G; Mancinelli, G; Mangiafave, N; Marconi, U; Märki, R; Marks, J; Martellotti, G; Martens, A; Martin, L; Martín Sánchez, A; Martinez Santos, D; Massafferri, A; Mathe, Z; Matteuzzi, C; Matveev, M; Maurice, E; Maynard, B; Mazurov, A; McGregor, G; McNulty, R; Meissner, M; Merk, M; Merkel, J; Messi, R; Miglioranzi, S; Milanes, D A; Minard, M-N; Molina Rodriguez, J; Monteil, S; Moran, D; Morawski, P; Mountain, R; Mous, I; Muheim, F; Müller, K; Muresan, R; Muryn, B; Muster, B; Musy, M; Mylroie-Smith, J; Naik, P; Nakada, T; Nandakumar, R; Nasteva, I; Nedos, M; Needham, M; Neufeld, N; Nguyen, A D; Nguyen-Mau, C; Nicol, M; Niess, V; Nikitin, N; 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; Pal, K; Palacios, J; Palano, A; Palutan, M; Panman, J; Papanestis, A; Pappagallo, M; Parkes, C; Parkinson, C J; Passaleva, G; Patel, G D; Patel, M; Paterson, S K; 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; Petrella, A; Petrolini, A; Phan, A; Picatoste Olloqui, E; Pie Valls, B; Pietrzyk, B; Pilař, T; Pinci, D; Plackett, R; Playfer, S; Plo Casasus, M; Polok, G; Poluektov, A; Polycarpo, E; Popov, D; Popovici, B; Potterat, C; Powell, A; Prisciandaro, J; Pugatch, V; Puig Navarro, A; Qian, W; Rademacker, J H; Rakotomiaramanana, B; Rangel, M S; Raniuk, I; Raven, G; Redford, S; Reid, M M; dos Reis, A C; Ricciardi, S; Richards, A; Rinnert, K; Roa Romero, D A; Robbe, P; Rodrigues, E; Rodrigues, F; Rodriguez Perez, P; Rogers, G J; Roiser, S; Romanovsky, V; Rosello, M; Rouvinet, J; Ruf, T; Ruiz, H; Sabatino, G; Saborido Silva, J J; Sagidova, N; Sail, P; Saitta, B; Salzmann, C; Sannino, M; Santacesaria, R; Santamarina Rios, C; Santinelli, R; Santovetti, E; Sapunov, M; Sarti, A; Satriano, C; Satta, A; Savrie, M; Savrina, D; Schaack, P; Schiller, M; Schleich, S; 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; Sobczak, K; Soler, F J P; Solomin, A; Soomro, F; 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; Swientek, S; Szczekowski, M; Szczypka, P; Szumlak, T; T'Jampens, S; Teodorescu, E; Teubert, F; Thomas, C; Thomas, E; van Tilburg, J; Tisserand, V; Tobin, M; Topp-Joergensen, S; Torr, N; Tournefier, E; Tourneur, S; Tran, M T; Tsaregorodtsev, A; Tuning, N; Ubeda Garcia, M; Ukleja, A; Urquijo, P; Uwer, U; Vagnoni, V; Valenti, G; Vazquez Gomez, R; Vazquez Regueiro, P; Vecchi, S; Velthuis, J J; Veltri, M; Viaud, B; Videau, I; Vieira, D; Vilasis-Cardona, X; Visniakov, J; Vollhardt, A; Volyanskyy, D; Voong, D; Vorobyev, A; Voss, H; Wandernoth, S; Wang, J; Ward, D R; Watson, N K; Webber, A D; Websdale, D; Whitehead, M; Wiedner, D; Wiggers, L; Wilkinson, G; Williams, M P; Williams, M; Wilson, F F; Wishahi, J; Witek, M; Witzeling, W; Wotton, S A; Wyllie, K; Xie, Y; Xing, F; Xing, Z; Yang, Z; Young, R; Yushchenko, O; Zangoli, M; Zavertyaev, M; Zhang, F; Zhang, L; Zhang, W C; Zhang, Y; Zhelezov, A; Zhong, L; Zvyagin, A

    2012-01-01

    The calibration and performance of the opposite-side flavour tagging algorithms used for the measurements of time-dependent asymmetries at the LHCb experiment are described. The algorithms have been developed using simulated events and optimized and calibrated with $B^+ \\to J/ \\psi K^+$, $B^0 \\to J/\\psi K^{*0}$ and $B^0 \\to D^{*-} \\mu^+ \

  16. SuSeFLAV: A program for calculating supersymmetric spectra and lepton flavour violation

    Indian Academy of Sciences (India)

    Debtosh Chowdhury; Raghuveer Garani; Sudhir K Vempti

    2012-10-01

    The program $\\mathnormal{SuSeFLAV}$ is introduced for computing supersymmetric mass spectra with flavour violation in various supersymmetric breaking scenarios with/without see-saw mechanism. A short user guide summarizing the compilation, executables and the input files is provided.

  17. Quark-flavour violating Higgs decays to charm and bottom pairs in the MSSM

    CERN Document Server

    Ginina, E; Bartl, A; Hidaka, K; Majerotto, W

    2016-01-01

    We calculate the decay width of $h^0 \\to b \\bar{b}$ in the Minimal Supersymmetric Standard Model (MSSM) with quark-flavour violation (QFV) at full one-loop level. The effect of $\\tilde{c}-\\tilde{t}$ mixing and $\\tilde{s}-\\tilde{b}$ mixing is studied taking into account the constraints from the B-meson data. We discuss and compare in detail the decays $h^0 \\to c \\bar{c}$ and $h^0 \\to b \\bar{b}$ within the framework of the perturbative mass insertion technique using the Flavour Expansion Theorem. The deviation of both decay widths from the Standard Model results can be quite large. While in $h^0 \\to c \\bar{c}$ it is almost entirely due to the flavour violating part of the MSSM, in $h^0 \\to b \\bar{b}$ it is mainly due to the flavour conserving part. Nevertheless, $\\Gamma(h^0 \\to b \\bar{b})$ can fluctuate up to $\\sim 7\\%$ due to QFV chargino exchange with large $\\tilde{c}-\\tilde{t}$ mixing. due to QFV chargino exchange with large $\\tilde{c}-\\tilde{t}$ mixing.

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

    CERN Document Server

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

    2011-01-01

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

  19. Application of wild starter cultures for flavour development in pilot plant cheese making

    NARCIS (Netherlands)

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

    2000-01-01

    A number of wild lactococci of dairy and non-dairy origin which have the ability to produce unusual new flavours in model systems were studied with regard to various characteristics important for cheese making. All strains were found to be non-lysogenic and resistant to phages affecting strains pres

  20. Medium effects on heavy-flavour observables in high-energy nuclear collisions

    Science.gov (United States)

    Beraudo, Andrea

    2016-11-01

    The peculiar role of heavy-flavour observables in relativistic heavy-ion collisions is discussed. Produced in the early stage, c and b quarks cross the hot medium arising from the collision, interacting strongly with the latter, until they hadronize. Depending on the strength of the interaction heavy quarks may or not approach kinetic equilibrium with the plasma, tending in the first case to follow the collective flow of the expanding fireball. The presence of a hot deconfined medium may also affect heavyquark hadronization, being possible for them to recombine with the surrounding light thermal partons, so that the final heavy-flavour hadrons inherit part of the flow of the medium. Here we show how it is possible to develop a complete transport setup allowing one to describe heavy-flavour production in high-energy nuclear collisions, displaying some major results one can obtain. Finally, the possibility that the formation of a hot deconfined medium even in small systems (high-multiplicity p-Au and d-Au collisions, so far) may affect also heavy-flavour observables is investigated.

  1. Medium effects on heavy-flavour observables in high-energy nuclear collisions

    Directory of Open Access Journals (Sweden)

    Beraudo Andrea

    2016-01-01

    Full Text Available The peculiar role of heavy-flavour observables in relativistic heavy-ion collisions is discussed. Produced in the early stage, c and b quarks cross the hot medium arising from the collision, interacting strongly with the latter, until they hadronize. Depending on the strength of the interaction heavy quarks may or not approach kinetic equilibrium with the plasma, tending in the first case to follow the collective flow of the expanding fireball. The presence of a hot deconfined medium may also affect heavyquark hadronization, being possible for them to recombine with the surrounding light thermal partons, so that the final heavy-flavour hadrons inherit part of the flow of the medium. Here we show how it is possible to develop a complete transport setup allowing one to describe heavy-flavour production in high-energy nuclear collisions, displaying some major results one can obtain. Finally, the possibility that the formation of a hot deconfined medium even in small systems (high-multiplicity p-Au and d-Au collisions, so far may affect also heavy-flavour observables is investigated.

  2. 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 effe

  3. The role of alpha-amylase in the perception of oral texture and flavour in custards

    NARCIS (Netherlands)

    Wijk, de R.A.; Prinz, J.F.; Engelen, L.; Weenen, H.

    2004-01-01

    The role of salivary a-amylase in odour, flavour, and oral texture sensations was investigated in two studies in which the activity of salivary amylase present in the mouth of human subjects was either increased by presenting custards with added alpha-amylase or decreased by presenting custards with

  4. Perturbative Derivation of Exact Superpotential for Meson Fields from Matrix Theories with One Flavour

    CERN Document Server

    Suzuki, H

    2003-01-01

    We derive the superpotential of gauge theories having matter fields in the fundamental representation of gauge fields by using the method of Dijkgraaf and Vafa. We treat the theories with one flavour and reproduce a well-known non-perturbative superpotential for meson field.

  5. Flavour violating decays of the Higgs bosons in the THDM-III

    Energy Technology Data Exchange (ETDEWEB)

    Gomez-Bock, M; Noriega-Papaqui, R [Instituto de Fisica, Benemerita Universidad Autonoma de Puebla, Ap. Postal J-48, C.P. 72570, Puebla, Pue (Mexico)

    2006-06-15

    We calculate the branching ratios for the decays of neutral Higgs bosons (h{sup 0}, H{sup 0}, A{sup 0}) into pairs of fermions, including flavour violating processes, in the context of the general two Higgs doublet model III.

  6. Renormalon Model Predictions for Power-Corrections to Flavour Singlet Deep Inelastic Structure Functions

    CERN Document Server

    Stein, E; Mankiewicz, L; Schäfer, A

    1998-01-01

    We analyze power corrections to flavour singlet deep inelastic scattering structure functions in the framework of the infrared renormalon model. Our calculations, together with previous results for the non-singlet contribution, allow to model the x-dependence of higher twist corrections to F_2, F_L and g_1 in the whole x domain.

  7. Flavour aspects of pea and its protein preparations in relation to novel protein foods

    NARCIS (Netherlands)

    Heng, L.

    2005-01-01

    This research is part of the multidisciplinary program, PROFETAS (PROtein Foods Environment Technology And Society), which aimed to feasibly shift from animal proteins to pea proteins for the development of Novel Protein Foods (NPFs) with desirable flavour. The aim of this research is to investigate

  8. 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

    2016-01-01

    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...

  9. Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression.

    Science.gov (United States)

    Song, Shiqing; Tang, Qi; Hayat, Khizar; Karangwa, Eric; Zhang, Xiaoming; Xiao, Zuobing

    2014-03-01

    Effects of different pretreatments of tallow on flavour precursor development and flavour profiles of beef flavours (BFs) were evaluated. Analysis of free fatty acids and volatiles of tallow by GC and GC-MS indicated that the enzymatic hydrolyzed-thermally oxidized tallow formed the most characteristic flavour precursors compared with others. The results of descriptive sensory analysis confirmed that beef flavour 4 from enzymatic hydrolyzed-thermally oxidized tallow had the strongest beefy, meaty and odour characteristics, followed by beef flavour 2 from oxidized tallow. Electronic nose data confirmed the accuracy of the sensory analysis results. The correlation analysis of 51 volatile compounds in tallow and sensory attributes of BFs showed that some compounds, especially aldehydes, made a significant contribution to sensory attributes. Correlation analysis of free fatty acids and sensory attributes through partial least squares regression (PLSR) confirmed that the moderate enzymatic hydrolysis-thermal oxidation pretreatment of tallow was necessary to achieve the characteristic beef flavour.

  10. Neutrino Mixing from $\\Delta(6n^2)$ Groups

    CERN Document Server

    Neder, Thomas

    2014-01-01

    Experimentally viable lepton mixing parameters can be predicted in so-called direct flavour models with Majorana neutrinos using $\\Delta(6n^2)$ groups as a flavour group. In direct models, in which the flavour group is broken to a $Z_2\\times Z_2$ subgroup in the neutrino sector, mixing angles and Dirac CP phase are purely predicted from symmetry. General predictions of direct models with $\\Delta(6n^2)$ flavour groups are that all mixing angles are fixed up to a discrete choice and that the Dirac CP phase is $0$ or $\\pi$; Furthermore, the middle column of the mixing matrix is trimaximal which yields the sum rule $\\theta_{23}=45^\\circ \\mp \\theta_{13}/\\sqrt{2}$ depending on the Dirac phase. These predictions of lepton mixing parameters are compatible with recent global fit results or will be tested experimentally in the near future. It is the first time that such predictions have been obtained model-independently for an infinite series of groups.

  11. B Flavour Tagging with Artificial Neural Networks for the CDF II Experiment

    Energy Technology Data Exchange (ETDEWEB)

    Schmidt, Andreas [Karlsruhe Inst. of Technology (Germany)

    2010-01-29

    One of the central questions arising from human curiosity has always been what matter is ultimately made of, with the idea of some kind of elementary building-block dating back to the ancient greek philosophers. Scientific activities of multiple generations have contributed to the current best knowledge about this question, the Standard Model of particle physics. According to it, the world around us is composed of a small number of stable elementary particles: Electrons and two different kinds of quarks, called up and down quarks. Quarks are never observed as free particles, but only as bound states of a quark-antiquark pair (mesons) or of three quarks (baryons), summarized as hadrons. Protons and Neutrons, the constituents forming the nuclei of all chemical elements, are baryons made of up and down quarks. The electron and the electron neutrino - a nearly massless particle without electric charge - belong to a group called leptons. These two quarks and two leptons represent the first generation of elementary particles. There are two other generations of particles, which seem to have similar properties as the first generation except for higher masses, so there are six quarks and six leptons altogether. They were around in large amounts shortly after the beginning of the universe, but today they are only produced in high energetic particle collisions. Properties of particles are described by quantum numbers, for example charge or spin. For every type of particle, a corresponding antiparticle exists with the sign of all charges swapped, but similar properties otherwise. The Standard Model is a very successful theory, describing the properties of all known particles and the interactions between them. Many of its aspects have been tested in various experiments at very high precision. Although none of these experimental tests has shown a significant deviation from the corresponding Standard Model prediction, the theory can not be complete yet: Cosmological aspects like

  12. 六味地黄汤活性成分组方LW-AFC对高热量饲料诱导小鼠代谢综合征的改善作用%Improvement effect of LW-AFC, an active component of prescription from Liuwei Dihuang decoction, on metabolic syndrome induced by high energy diet in mice

    Institute of Scientific and Technical Information of China (English)

    郭妍; 迟晓丽; 马渊; 肖智勇; 周文霞; 张永祥

    2013-01-01

    OBJECTIVE To evaluate the effect and mechanism of LW-AFC,an active component from Liuwei Dihuang decoction,against metabolic syndrome (MS) in a high-energy-diet induced model mice with similar characters of human MS.METHODS The models of high-caloric-diet-induced Kunming mice were ig given with metformin 0.2 g· kg-1 or LW-AFC 0.2,0.8 and 3.2 g· kg-1 consecutively for 6 weeks.At the end of the expreiment,the food intake and body mass of mice were dynamically weighted,and the fast blood total cholesterol (TC),low density lipoprotein-cholesterol (LDL-C),high density lipoprotein-cholesterol (HDL-C),connecting peptide,glucose (FBG),and fasting blood insulins (FINS) were measured.Homeostasis model assessment of insulin resistance (HOMA-IR) was calculated after that.The mice were sacrificed,and the coel-fat and orchio-fat were collected and weighted as visceral fat mass (VFM),and the visceral fat coefficient (VFC) was calculated.The levels of serum leptin,resistin,tumor necrosis factor-α (TNF-c) and interleukin-6 (IL-6) (Luminex method),TC and FBG (oxidase method),LDL-C and HDL-C (clearance method),FINS and NPY (radioimmunoassay)were also detected.Histological micrographs of liver were stained by hematoxylin-eosin.RESULTS Compared with normal control group,TC,LDL-C,FBG,HOMA-IR and connecting peptide significantly decreased (P < 0.01) in diet induced mouse MS model.LW-AFC improved hepatic steatosis,decreased food intake (P <0.05),NPY (P < 0.05),resistin (P < 0.05),TNF-α (P < 0.05) and IL-6 (P<0.05,P <0.01),and increased leptin levels (P < 0.01),though it had no effect on abdominal obesity and serum insulin levels.The variable cluster analysis showed that IL-6 level was close to lipid metabolism,the level of leptin was close to glucose metabolism,and resistin level was close to appetite and inflammation.CONCLUSION LW-AFC might improve MS by reducing hyperglycemia,improving dyslipidemia,increasing insulin sensitivity and reducing the pathologic damage of

  13. Successful N{sub 2} leptogenesis with flavour coupling effects in realistic unified models

    Energy Technology Data Exchange (ETDEWEB)

    Bari, Pasquale Di; King, Stephen F. [Department of Physics and Astronomy, University of Southampton,Highfield, Southampton SO17 1BJ (United Kingdom)

    2015-10-02

    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{sub 1} is too light to yield successful thermal leptogenesis, barring highly fine tuned solutions, while the second heaviest right-handed neutrino N{sub 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{sub 2} dominated leptogenesis, by helping to ensure that the flavour asymmetries produced at the N{sub 2} scale survive N{sub 1} washout. To illustrate these effects we focus on N{sub 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{sub 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{sup ∘}, 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{sub 2} leptogenesis is necessary.

  14. 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.

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

    Energy Technology Data Exchange (ETDEWEB)

    Zenaiev, O.; Geiser, A.; Lipka, K.; Bluemlein, J.; Kuprash, O.; Placakyte, R.; Starovoitov, P. [DESY Hamburg and Zeuthen, Hamburg (Germany); Cooper-Sarkar, A. [University of Oxford, Oxford (United Kingdom); Garzelli, M.V.; Moch, S.O. [Universitaet Hamburg, Hamburg (Germany); Guzzi, M. [The University of Manchester, School of Physics and Astronomy, Manchester (United Kingdom); Nadolsky, P. [Southern Methodist University, Dallas, TX (United States); Rabbertz, K. [Karlsruher Institut fuer Technologie, Karlsruhe (Germany); Schienbein, I. [LPSC Grenoble, Grenoble (France); Collaboration: PROSA Collaboration

    2015-08-15

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

  16. Flavour changes due to effect of different packaging materials on storing of cottonseed oil, hydrogenated oil and margarine.

    OpenAIRE

    El-Shattory, Y.; Saadia, M. A.; Said, F. H.

    1997-01-01

    Bleached cottonseed oil, partially hydrogenated palm oil and margarine were packed in metal cans and white plastic bottles and stored for seven months at room temperature on side bench. Assessment of the stability of the oils towards flavour deterioration was reported. The deterioration of flavour developed from bleached cottonseed oil, partially hydrogenated palm oil and margarine was observed due to increase amount of aldehydes and ketones which play an important role in deterioration of th...

  17. AFC催化剂中毒原因及预防办法的研究现状%Research status of poisoning reason of AFC catalyst and preventing methods

    Institute of Scientific and Technical Information of China (English)

    韩家军; 李宁; 张天云; 魏琦峰

    2006-01-01

    对碱性燃料电池(AFC)催化剂中毒的各种原因进行了分析,同时从理论上提出了防止AFC催化剂中毒的办法.随着CO2清洗技术和催化剂中毒预防技术取得重大突破,碱性燃料电池完全有能力在市场中获得成功应用.

  18. Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content.

    Science.gov (United States)

    Ventanas, Sonia; Puolanne, Eero; Tuorila, Hely

    2010-07-01

    Temporal changes of flavour (mushroom-like and saltiness) and texture (juiciness) in cooked bologna type sausages with different fat and salt content and containing selected volatile compounds (100 mg kg(-1) of 1-octen-3-ol and 200 mg kg(-1) of 2,6-dimethylpyrazine) were evaluated using time-intensity (TI) method. Preceding the TI study, descriptive profiles of sausages were determined. Release of volatiles was analysed by solid-phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC-MS) and an instrumental texture analysis was also performed. Chromatographic results obtained for 1-octen-3-ol were strongly correlated with the intensity perception of the linked odour and flavour (mushroom). Modifications of sausages matrix in terms of fat and salt content differently affected the dynamic perception of mushroom flavour, saltiness and juiciness. NaCl contributed to increasing release of 1-octen-3-ol (salting-out effect) confirmed by SPME analysis as well as the intensity and duration of the related flavour (mushroom) evaluated by TI. Similarly, NaCl increased the temporal perception of both saltines and juiciness of sausages. Increase in fat content led to a higher retention of 1-octen-3-ol (lipophilic compound) and thus to a less intense and shorter duration of mushroom flavour. Moreover, fat contributed to a more intense and a longer juiciness of sausages. These results highlight the feasibility of TI technique to evaluate changes in the temporal flavour and texture perception of sausages caused by modification of matrix composition.

  19. Flavour Physics and CP Violation in the Standard Model and Beyond

    CERN Document Server

    Castelo-Branco, Gustavo

    2014-01-01

    We present the invited lectures given at the Third IDPASC School which took place in Santiago de Compostela in January 2013. The students attending the school had very different backgrounds, some of them were doing their PhD in experimental particle physics, others in theory. As a result, and in order to make the lectures useful for most of the students, we focused on basic topics of broad interest, avoiding the more technical aspects of Flavour Physics and CP Violation. We make a brief review of the Standard Model, paying special attention to the generation of fermion masses and mixing, as well as to CP violation. We describe some of the simplest extensions of the SM, emphasising novel flavour aspects which arise in their framework.

  20. Towards extracting the timelike pion form factor on CLS 2-flavour ensembles

    CERN Document Server

    Erben, Felix; Mohler, Daniel; Wittig, Hartmut

    2016-01-01

    Results are presented from an ongoing study of the $\\rho$ resonance. We use the distillation approach in order to create correlator matrices involving $\\rho$ and $\\pi\\pi$ interpolators. The study is done in a centre-of-mass frame and several moving frames. We are able to extract energy levels by solving the GEVP of those correlator matrices. The initial exploratory study is being done on a CLS 2-flavour lattice with a pion mass of $451$ $\\mathrm{MeV}$ using $\\mathcal{O}(a)$ improved Wilson fermions. One aim of this work is to extract the timelike pion form factor after applying the L\\"uscher formalism. We also plan to integrate this study with the existing Mainz programme for the calculation of the hadronic vacuum polarization contribution to the muon $g-2$ and will extend our study to lower pion masses and larger lattices in the future, including ensembles with $2+1$ flavours.