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

    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.

  5. 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.

  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 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...

  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. 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;

    in the Member States. In particular, the Panel was requested to evaluate nine flavouring substances in the Flavouring Group Evaluation 12, Revision 2 (FGE.12Rev2), using the Procedure as referred to in the Commission Regulation (EC) No 1565/2000. These nine flavouring substances belong to chemical group 7...... group 7. Seven of the nine flavouring substances possess one or more chiral centres and additionally, and due to the presence of a double bond, one of these substances can exist as geometric isomer. For two of these substances, the stereoisomeric composition has not been specified. The nine flavouring...... substances [FL-no: 02.134, 02.186, 08.135, 09.342, 09.670 and 09.829] more reliable exposure data are required. On the basis of such additional data, these flavouring substances should be reconsidered along the steps of the Procedure. Following this procedure additional toxicological data might become...

  14. [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.

  15. 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....

  16. 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 in...... substances, the specifications for the materials of commerce have also been considered and for one substance [FL-no: 14.102], the composition of mixture has not been specified sufficiently....

  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...... of commerce have also been considered. Specifications including complete purity criteria and identity for the material of commerce have been provided for the candidate substance....

  18. 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...... or optical isomers. Two of the flavouring substances are classified into structural class I and two are classified into structural class III according to the decision tree approach presented by Cramer et al. (1978). The flavouring substance ammonia in the present group has been reported to occur naturally...... 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...

  19. 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;

    is not considered sufficient to evaluate chronic effects of the substance. Accordingly, additional data are required for the candidate substance. According to the practice of the Panel, a minimum requirement to provide an adequate NOAEL for flavourings in the Procedure is a 90-day study. In order to determine......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...

  20. 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....

  1. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids ), 2014. Scientific Opinion on Flavouring Group Evaluation 200 (FGE.200): 74 α , β -unsaturated aldehydes and precursors from subgroup 1.1.1 of FGE.19

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 74 flavouring substances from subgroup 1.1.1 of FGE.19 in the Flavouring Group Evaluation 200 (FGE.200). The Flavour Industry has...... remains with respect to genotoxicity for the substances of this subgroup and their three representative substances. The Panel confirms, the need for an in vivo Comet assay performed in duodenum and liver for hex-2(trans)-enal [FL-no: 05.073]. For the two other representative substances of subgroup 1...

  2. 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.

  3. Longwall AFC chain tension measurement

    Energy Technology Data Exchange (ETDEWEB)

    Lugg, P.; Guan, Z.; Pienaar, B.

    2009-10-01

    CRC Mining has developed a chain tension meter to measure the AFC chain tension during the operation. The device was certified Ex ia IP55 by SIMTARS for use in hazardous areas. In June 2007 this device was successfully trialled in an Australian longwall face. The trial was run monitoring AFC chain tensions over a few shifts. The dynamic behaviour and unequal sharing of load between the chains were recorded and found to be significant. During this trial the robustness of the tension meter electronics and protection housing was demonstrated, the measurement of AFC chain tensions on a working face can be achieved reliably. 2 refs., 14 figs.

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

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of one flavouring substance from subgroup 1.1.1(b) of FGE.19 in the Flavouring Group Evaluation 226. The Flavour Industry has provi...

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

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of two flavouring substances from subgroup 5.2 of FGE.19 in the Flavouring Group Evaluation 224 (FGE.224). The Flavour Industry has...

  6. 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....

  7. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 10, Revision 3 (FGE.10Rev3): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 63 flavouring substances in the Flavouring Group Evaluation 10, including additional two substances in this Revision 3, using the Procedure in Commission R...... for the materials of commerce have also been considered. For four substances evaluated through the Procedure, the stereoisomeric composition has not been specified sufficiently....

  8. 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....

  9. 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 groups 20 and 30

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 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 specifications for the materials of commerce have also been considered and for eightteen substances information on specifications is lacking....

  10. 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 groups 20 and 30

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 80 flavouring substances in the Flavouring Group Evaluation 08, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. Since the publi...... substances, the specifications for the materials of commerce have also been considered and for three substances, evaluated through the Procedure, information on the specifications is lacking....

  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. 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...

  13. 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

    OpenAIRE

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

    2011-01-01

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

  14. 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...

  15. 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....

  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 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...

  18. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 213, Revision 1 (FGE.213Rev1): Consideration of genotoxic potential for α , β -Unsaturated Alicyclic ketones and precursors from chemical subgroup

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 26 flavouring substances from subgroup 2.7 of FGE.19 in the Flavouring Group Evaluation 213. In the first version of FGE.213 the...

  19. 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....

  20. 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....

  1. 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....

  2. 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...

  3. 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...

  4. Advanced Fuel Cycle Initiative AFC-1D, AFC-1G and AFC-1H End of FY-06 Irradiation Report

    Energy Technology Data Exchange (ETDEWEB)

    Advanced Fuel Cycle Initiative AFC-1D, AFC-1G and

    2006-09-01

    The U. S. Advanced Fuel Cycle Initiative (AFCI) seeks to develop and demonstrate the technologies needed to transmute the long-lived transuranic actinide isotopes contained in spent nuclear fuel into shorter-lived fission products, thereby dramatically decreasing the volume of material requiring disposition and the long-term radiotoxity and heat load of high-level waste sent to a geologic repository. The AFC-1 irradiation experiments on transmutation fuels are expected to provide irradiation performance data on non-fertile and low-fertile fuel forms specifically, irradiation growth and swelling, helium production, fission gas release, fission product and fuel constituent migration, fuel phase equilibria, and fuel-cladding chemical interaction. Contained in this report are the to-date physics evaluations performed on three of the AFC-1 experiments; AFC-1D, AFC-1G and AFC-1H. The AFC-1D irradiation experiment consists of metallic non-fertile fuel compositions with minor actinides for potential use in accelerator driven systems and AFC-1G and AFC-1H irradiation experiments are part of the fast neutron reactor fuel development effort. The metallic fuel experiments and nitride experiment are high burnup analogs to previously irradiated experiments and are to be irradiated to = 40 at.% burnup and = 25 at.% burnup, respectively. Based on the results of the physics evaluations it has been determined that the AFC-1D experiment will remain in the ATR for approximately 4 additional cycles, the AFC-1G experiment for an additional 4-5 cycles, and the AFC-1H experiment for approximately 8 additional cycles, in order to reach the desired programmatic burnup. The specific irradiation schedule for these tests will be determined based on future physics evaluations and all results will be documented in subsequent reports.

  5. 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).

  6. 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.

  7. Advanced Fuel Cycle Initiative AFC-1D, AFC-1G, and AFC-1H End of FY-07 Irradiation Report

    Energy Technology Data Exchange (ETDEWEB)

    Debra J Utterbeck; Gray S Chang; Misit A Lillo

    2007-09-01

    The purpose of the U.S. Advanced Fuel Cycle Initiative (AFCI), now within the broader context of the Global Nuclear Energy Partnership (GNEP), is to develop and demonstrate the technologies needed to transmute the long-lived transuranic isotopes contained in spent nuclear fuel into shorter-lived fission products. Success in this undertaking could potentially dramatically decrease the volume of material requiring disposal with attendant reductions in long-term radio-toxicity and heat load of high-level waste sent to a geologic repository. One important component of the technology development is investigation of irradiation/transmutation effects on actinide-bearing metallic fuel forms containing plutonium, neptunium, americium (and possibly curium) isotopes. Goals of this initiative include addressing the limited irradiation performance data available on metallic fuels with high concentrations of Pu, Np and Am, as are envisioned for use as actinide transmutation fuels. The AFC-1 irradiation experiments of transmutation fuels are expected to provide irradiation performance data on non-fertile and low-fertile fuel forms specifically, irradiation growth and swelling, helium production, fission gas release, fission product and fuel constituent migration, fuel phase equilibria, and fuel-cladding chemical interaction. Contained in this report are the to-date physics evaluations performed on three of the AFC-1 experiments; AFC-1D, AFC-1G and AFC-1H. The AFC-1D irradiation experiment consists of metallic non-fertile fuel compositions with minor actinides for potential use in accelerator driven systems and AFC-1G and AFC-1H irradiation experiments are part of the fast neutron reactor fuel development effort. The metallic fuel experiments and nitride experiment are high burnup analogs to previously irradiated experiments and are to be irradiated to = 40 at.% burnup.

  8. 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....... In order to clarify the genotoxic potential of this substance, the Panel considered that further in vivo testing should be performed. To address this, an in vivo Comet assay, considering the first site of contact (e.g. stomach or duodenum) and liver, should be carried out according to the Scientific Report...

  9. 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......,4-dione [FL-no: 16.127], in the Flavouring Group Evaluation 400 (FGE.400), according to Regulation (EC) No 1331/2008 of the European Parliament and of the Council. The substance has not been reported to occur in natural source materials of botanical or animal origin. It is intended to be used as a flavour...

  10. Optimal AFCS: particularities of real design

    Science.gov (United States)

    Platonov, A.; Zaitsev, Ie.; Chaciński, H.

    2015-09-01

    The paper discusses particularities of optimal adaptive communication systems (AFCS) design conditioned by the particularities of their architecture and way of functioning, as well as by the approach to their design. The main one is that AFCS employ the analog method of transmission (in the paper - amplitude modulation), and are intended for short-range transmission of signals from the analog sources. Another one is that AFCS design is carried out on the basis of strict results of concurrent analytical optimisation of the transmitting and receiving parts of the system. Below, general problems appearing during transition from the theoretical results to the real engineering design, as well as approach to their solution are discussed. Some concrete tasks of AFCS design are also considered.

  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. Meat flavour

    International Nuclear Information System (INIS)

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

  13. 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.

  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. AFC-Enabled Vertical Tail System Integration Study

    Science.gov (United States)

    Mooney, Helen P.; Brandt, John B.; Lacy, Douglas S.; Whalen, Edward A.

    2014-01-01

    This document serves as the final report for the SMAAART AFC-Enabled Vertical Tail System Integration Study. Included are the ground rule assumptions which have gone into the study, layouts of the baseline and AFC-enabled configurations, critical sizing information, system requirements and architectures, and assumed system properties that result in an NPV assessment of the two candidate AFC technologies.

  16. 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...

  17. 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....

  18. 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....

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

    DEFF Research Database (Denmark)

    Nørby, Karin Kristiane; Beltoft, Vibe Meister

    on the basis of the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. Adequate specifications including complete purity and identity criteria for the materials of commerce have been provided for all 14...

  20. 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...

  1. 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;

    that for the substance [FL-no: 16.115] evaluated through the Procedure, no appropriate NOAEL was available and additional data are required. Besides the safety assessment of this flavouring substance, the specifications for the materials of commerce have also been considered. The composition of the stereoisomeric...

  2. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); ScientificOpinion on Flavouring Group Evaluation 205, (FGE.205): Consideration of genotoxicity data on representatives for 13 α,β-unsaturated aliphatic ketones with terminal double bonds and precursors from

    DEFF Research Database (Denmark)

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

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider in the Flavouring Group Evaluation 205, the additional data on genotoxicity submitted by the Industry on two representative substances, oct-1-en-3-one [FL...... on the first site of contact (e.g. the stomach) and on the liver is requested on the most potent of the representative substances, pent-1-en-3-one....

  3. AFC applied to HVDC interconnected systems and multivariable control. Chokuryu renkeiyo AFC to tahensu seigyo

    Energy Technology Data Exchange (ETDEWEB)

    Hatano, M. (Electric Power Development Co. Ltd., Tokyo (Japan)); Tsumenaga, M. (Toshiba Corp., Tokyo (Japan))

    1993-06-20

    Together with a growth of the power demand as well as becoming to be a higher degree and diversification of the social function, the power system has been getting more and more complicated. By the digital technology, which has remarkably developed in recent years, in addition, the control theory in a high level, which had been hard to be handled by the conventional technology, has become possible to be applied for the control devices, also in the control system of the power system. In this paper, an example applied the multivariable control, the modern control theory has been utilized, for the automatic frequency control(AFC) of the HVDC interconnected systems, which connect two power systems, is introduced. In order to verify the control performance of AFC applied the multivariable control, in addition, the AFC device is manufactured, and then the simulation is performed by combining it with the power system simulator simulated two AC systems and one DC interconnected system. When the multivariable controlled AFC is compared with the conventional AFC as for the frequency fluctuation, it is clearly found that the control performance of the former is better than the latter. 2 refs., 5 figs., 1 tab.

  4. 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

  5. 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....

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

    OpenAIRE

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

    2014-01-01

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

  7. 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...

  8. 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....

  9. AFC-Auto Oy:n asiakkuudenhallinta

    OpenAIRE

    Kinnunen, Ville-Markus

    2013-01-01

    Asiakkuudenhallinnan merkitys yrityksen jokapäiväisessä toiminnassa on muuttumassa koko ajan tärke-ämmäksi. Opinnäytetyöni tavoitteena oli kehittää AFC-Auto Oy:lle toimiva järjestelmä, jolla se pystyy tulevaisuudessa pitämään asiakkuudet paremmin hallinnassa. Toimeksiantajana minulla toimi varkaute-lainen perhe-yritys, joka harjoittaa käytettyjen autojen myyntiä. Olen itse osakkaana yrityksessä, joten järjestelmä tulee varmasti olemaan yrityksellä käytössä, ja sitä kehitetään eteenpäin. Te...

  10. EFSA Panel on Food Contact Material, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 201Rev1: 2-Alkylated, aliphatic, acyclic alpha,beta-unsaturated aldehydes and precursors, with or without additional double-bonds, from chemical subgroup 1

    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 1 of Flavouring Group Evaluation 201, the additional data on genotoxicity submitted by the Industry on two substances, 2-methylpent-2-enal....... The Panel therefore concluded that further data are required in order to clarify the genotoxic potential of this subgroup. The Panel considers the Comet assay with [FL-no: 05.095] as test material and performed on liver, blood and first site of contact, as a preferred option to further investigate...

  11. 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

  12. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 208 Revision 1 (FGE.208Rev1): Consideration of genotoxicity data on representatives for 10 alicyclic aldehydes with the a,b-unsaturation in ring

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids was requested to evaluate the genotoxic potential of flavouring substances from subgroup 2.2 of FGE.19 in the Flavouring Group Evaluation 208 Revision 1 (FGE.208Rev1). The Flavour Industry has provided additional...... genotoxicity studies on p-mentha-1,8-dien-7-al [FL-no: 05.117], the representative substance for FGE.19 subgroup 2.2. This substance was tested in vivo in a combined micronucleus assay in bone marrow and Comet assay in liver and duodenum. It did not induce any increase in micronucleated polychromatic...... erythrocytes of the bone marrow of male rats in the micronucleus test and it did not induce DNA damage in duodenum of the same animals as analysed by the Comet assay. The Comet assay performed in liver shows a positive result and therefore the Panel concluded that p-mentha-1,8-dien-7-al [FL-no: 05...

  13. 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;

    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 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 and for all five substances, the information is adequate....

  14. Scientific opinion of Flavouring Group Evaluation 205 Revision 1 (FGE.205Rev1): consideration of genotoxicity data on representatives for 13 α,β-unsaturated aliphatic ketones with terminal double bonds and precursors from chemical subgroup 1.2.2 of FGE.19

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) was requested to consider in the Flavouring Group Evaluation 205 (FGE.205), the additional data on genotoxicity submitted by the Industry on two representative substances, oct-1-en-3-one [FL-no: 07.081]...

  15. SFE/SFHTA/AFCE primary aldosteronism consensus: Introduction and handbook.

    Science.gov (United States)

    Amar, Laurence; Baguet, Jean Philippe; Bardet, Stéphane; Chaffanjon, Philippe; Chamontin, Bernard; Douillard, Claire; Durieux, Pierre; Girerd, Xaxier; Gosse, Philippe; Hernigou, Anne; Herpin, Daniel; Houillier, Pascal; Jeunemaitre, Xavier; Joffre, Francis; Kraimps, Jean-Louis; Lefebvre, Hervé; Ménégaux, Fabrice; Mounier-Véhier, Claire; Nussberger, Juerg; Pagny, Jean-Yves; Pechère, Antoinette; Plouin, Pierre-François; Reznik, Yves; Steichen, Olivier; Tabarin, Antoine; Zennaro, Maria-Christina; Zinzindohoue, Franck; Chabre, Olivier

    2016-07-01

    The French Endocrinology Society (SFE) French Hypertension Society (SFHTA) and Francophone Endocrine Surgery Association (AFCE) have drawn up recommendations for the management of primary aldosteronism (PA), based on an analysis of the literature by 27 experts in 7 work-groups. PA is suspected in case of hypertension associated with one of the following characteristics: severity, resistance, associated hypokalemia, disproportionate target organ lesions, or adrenal incidentaloma with hypertension or hypokalemia. Diagnosis is founded on aldosterone/renin ratio (ARR) measured under standardized conditions. Diagnostic thresholds are expressed according to the measurement units employed. Diagnosis is established for suprathreshold ARR associated with aldosterone concentrations >550pmol/L (200pg/mL) on 2 measurements, and rejected for aldosterone concentrationhistory. The patient should be informed of the results expected from medical and surgical treatment of PA before exploration for lateralization is proposed. Lateralization is explored by adrenal vein sampling (AVS), except in patients under 35 years of age with unilateral adenoma on imaging. If PA proves to be lateralized, unilateral adrenalectomy may be performed, with adaptation of medical treatment pre- and postoperatively. If PA is non-lateralized or the patient refuses surgery, spironolactone is administered as first-line treatment, replaced by amiloride, eplerenone or calcium-channel blockers if insufficiently effective or poorly tolerated. PMID:27315757

  16. 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.

  17. 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...

  18. 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 and amides evaluated by the JECFA (68th meeting)

    DEFF Research Database (Denmark)

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

    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...

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

    Directory of Open Access Journals (Sweden)

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

    2013-05-01

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

  20. General principles and stages of optimal AFCS design

    Science.gov (United States)

    Platonov, A.; Zaitsev, Ie.

    2014-11-01

    The goal of the paper is a discussion of general principle and stages of the optimal analog feedback communication systems (AFCS) design. Previous research devoted to the analysis of particularities of AFCS functioning gave necessary analytical basis for transition to practical design of optimal AFCS. This is new class of communication systems (CS) transmitting the signals, under given bit error rate (BER), with bit rate equal to the capacity of the forward channel and power-bandwidth efficiency attaining the theoretical limit. In the paper, we describe the ordered sequence of the stages of transition from the abstract results to designing of the pre-commercial versions of optimal AFCS considering them as the basic communication link "sensor node (SN)" - "base station" (BS) of the wireless sensor network (WSN). We also show that verified theoretical results enable analytically argued decision making at different stages of designing of the high quality and energy efficient WSN communication links. This facilitates optimisation of the project works schedule, distribution of the tasks and resources for their realization, reduce the time and cost of design.

  1. 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

  2. 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.

  3. AFC-Enabled Simplified High-Lift System Integration Study

    Science.gov (United States)

    Hartwich, Peter M.; Dickey, Eric D.; Sclafani, Anthony J.; Camacho, Peter; Gonzales, Antonio B.; Lawson, Edward L.; Mairs, Ron Y.; Shmilovich, Arvin

    2014-01-01

    The primary objective of this trade study report is to explore the potential of using Active Flow Control (AFC) for achieving lighter and mechanically simpler high-lift systems for transonic commercial transport aircraft. This assessment was conducted in four steps. First, based on the Common Research Model (CRM) outer mold line (OML) definition, two high-lift concepts were developed. One concept, representative of current production-type commercial transonic transports, features leading edge slats and slotted trailing edge flaps with Fowler motion. The other CRM-based design relies on drooped leading edges and simply hinged trailing edge flaps for high-lift generation. The relative 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 for steady flow. 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. Conceptual design integration studies for the AFC-enhanced high-lift systems were conducted with a NASA Environmentally Responsible Aircraft (ERA) reference configuration, the so-called ERA-0003 concept. These design trades identify AFC performance targets that need to be met to produce economically feasible ERA-0003-like concepts with lighter and mechanically simpler high-lift designs that match the performance of conventional high-lift systems. Finally, technical challenges are identified associated with the application of AFC-enabled highlift systems to modern transonic commercial transports for future technology maturation efforts.

  4. 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.

  5. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30

    DEFF Research Database (Denmark)

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

    . The Panel concluded that the 61 substances do not give rise to safety concerns at their levels of dietary intake, estimated on the basis of the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. For four...

  6. 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 groups 20 and 30

    DEFF Research Database (Denmark)

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

    .116, 12.120, 12.164, 12.167, 12.199, 15.007, 15.102 and 15.125 and 15.134], evaluated through the Procedure, no appropriate NOAEL was available and additional data are required. Besides the safety assessment of the flavouring substances, the specifications for the materials of commerce have also been...

  7. 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....

  8. Supersymmetric Radiative Flavour

    OpenAIRE

    Conlon, Joseph P.; Pedro, Francisco G.

    2011-01-01

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

  9. Flavour physics and CP violation

    CERN Document Server

    Nir, Y

    2010-01-01

    This is a written version of a series of lectures aimed at graduate students in particle theory/string theory/particle experiment familiar with the basics of the Standard Model. We explain the many reasons for the interest in flavour physics. We describe flavour physics and the related CP violation within the Standard Model, and explain how the B-factories proved that the Kobayashi- Maskawa mechanism dominates the CP violation that is observed in meson decays. We explain the implications of flavour physics for new physics. We emphasize the “new physics flavour puzzle”. As an explicit example, we explain how the recent measurements ofD0−D 0 mixing constrain the supersymmetric flavour structure. We explain how the ATLAS and CMS experiments can solve the new physics flavour puzzle and perhaps shed light on the standard model flavour puzzle. Finally, we describe various interpretations of the neutrino flavour data and their impact on flavour models.

  10. Flavour in the era of the LHC

    CERN Multimedia

    2006-01-01

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

  11. Flavour in the era of the LHC

    CERN Multimedia

    2006-01-01

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

  12. 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.

  13. 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;

    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...... toxicological data are still required. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been evaluated, and the information is considered adequate for all the substances....

  14. 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....

  15. 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...

  16. 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....

  17. 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...

  18. 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.

  19. 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;

    to the requested genotoxicity data in FGE.220 on the representative substance for subgroup 4.4b, 4-hydroxy-2,5-dimethylfuran-3(2H)-one [FL-no: 13.010]. Flavouring Group Evaluation 220 (FGE.220) concerns 10 substances, corresponding to subgroup 4.4 of FGE.19. The 10 substances are alpha,beta-unsaturated 3(2H...... 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...

  20. 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...

  1. 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 and 4

    DEFF Research Database (Denmark)

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

    of these flavouring substances, the specifications for the materials of commerce have also been considered. For one substance [FL-no: 09.938] an identity test is missing and for two substances [FL-no: 05.226 and 09.950] the range of the specific gravity is too wide. Additional, the stereoisomeric mixture has not been...

  2. 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;

    intake, estimated on the basis of the MSDI approach. Besides the safety assessment of this flavouring substance, the specifications for the materials of commerce have also been considered, and since the publication of FGE.03Rev1 additional information on chirality on 30 substances is made available...

  3. 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...

  4. 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....

  5. 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...

  6. 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....

  7. 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

    .072 and 14.164] considered in this FGE, the Panel agrees with the JECFA conclusion, “No safety concern at estimated levels of intake as flavouring substances” based on the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also...

  8. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 86, Revision 2 (FGE.86Rev2): Consideration of aliphatic and arylalkyl amines and amides evaluated by JECFA (65th meeting)

    DEFF Research Database (Denmark)

    Beltoft, Vibe Meister; Nørby, Karin Kristiane

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), and to decide whether further eva...... for the materials of commerce have also been considered and for all 30 substances, the information is adequate....

  9. 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.)

  10. Searching for New Physics through correlations of Flavour Observables

    CERN Document Server

    Girrbach, Jennifer

    2013-01-01

    The coming flavour precision era will allow to uncover various patterns of flavour violation in different New Physics scenarios. We discuss different classes of them. A simple extension of the Standard Model that generally introduces new sources of flavour and CP violation as well as right-handed currents is the addition of a U(1) gauge symmetry to the SM gauge group. In such Z' models correlations between various flavour observables emerge that could test and distinguish different Z' scenarios. A concrete model with flavour violating Z' couplings is the 331 model based on the gauge group SU(3)_C x SU(3)_L x U(1)_X. We also study tree-level FCNCs mediated by heavy neutral scalars and/or pseudo-scalars H^0(A^0). Furthermore the implications of an additional approximate global U(2)^3 flavour symmetry is shortly discussed. Finally a model with vectorlike fermions and flavour violating Z couplings is presented. We identify a number of correlations between various observables that differ from those known from cons...

  11. Flavoured Dark Matter Beyond MFV

    CERN Document Server

    Blanke, Monika

    2014-01-01

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

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. 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

  18. 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.

  19. 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.

  20. 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....

  1. Flavour violation in general supergravity

    CERN Document Server

    Chankowski, P H; Pokorski, Stefan; Chankowski, Piotr H.; Lebedev, Oleg; Pokorski, Stefan

    2005-01-01

    We reappraise the flavour changing neutral currents (FCNC) problem in string--derived supergravity models. We overview and classify possible sources of flavour violation and find that the problem often does not arise in classes of models which generate hierarchical Yukawa matrices. In such models, constraints from the K- and D-meson systems leave room for substantial flavour non-universality of the soft terms. The current B-physics experiments only begin to probe its natural range. Correlations among different observables can allow one to read off the chirality structure of flavour violating sources. We briefly discuss the lepton sector where the problem of FCNC is indeed serious and perhaps points at an additional symmetry or flavour universality.

  2. 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...

  3. 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.

  4. 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....

  5. 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...

  6. Non-minimally flavour violating dark matter

    CERN Document Server

    Blanke, Monika

    2015-01-01

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

  7. Revisiting Lepton Flavour Universality in B Decays

    CERN Document Server

    Feruglio, Ferruccio; Pattori, Andrea

    2016-01-01

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

  8. Flavour chemicals in electronic cigarette fluids

    OpenAIRE

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

    2015-01-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2011-02-15

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

  10. 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.

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

    DEFF Research Database (Denmark)

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

    can be applied to the material of commerce, it is necessary to consider the available specifications. Adequate specifications including complete purity criteria and identity for the materials of commerce have been provided for 46 of the 48 flavouring candidate substances. An ID test is missing for [FL.......203, 05.218, 08.074, 08.102, 09.377, 09.640, 09.674, 09.831, 09.884 and 09.885]. Thus, the final evaluation of the materials of commerce cannot be performed for 14 substances [FL-no: 02.152, 02.222, 05.061, 05.203, 05.218, 08.074, 08.102, 09.377, 09.640, 09.674, 09.831, 09.884, 09.885 and 09.938], pending...

  12. 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.

  13. 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.

  14. 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.

  15. 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

  16. 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...

  17. 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....

  18. Hypersensitivity to electricity; Gibt es Elektrosensibilitaet im D-Netzbereich. Ein 3-AFC-Doppelblindversuch

    Energy Technology Data Exchange (ETDEWEB)

    Radon, K.; Maschke, C. [Technische Univ. Berlin (Germany). Inst. fuer Technische Akustik

    1998-07-01

    An increasing number of people are claiming that they are hypersensitive to electricity. A double blind provocative study was carried out using a 3-AFC-method to verify the possible perception of pulsed electromagnetic fields (carrier frequency 900 MHz pulse modulated with 217 Hz) as emitted from modern digital wireless telecommunication devices (GSM standard). The reactions of 11 persons were observed who claimed to be hypersensitive to electricity. Each subject was tested twelve times over one day. A hypersensitivity to electromagnetic fields could not be confirmed for these persons because neither the mean of the group nor one of the individuals reached the classical perceptive threshold. When the first six tests were compared to the last six, no differences could be observed. Thus, too short breaks between retesting or a habituation to the electromagnetic fields could not be verified. However, because of the small number of cases, further investigations are necessary. The results of the study helped to optimize the design and performing conditions for subsequent tests with more subjects and more tests per subject. (orig.) [Deutsch] Eine steigende Anzahl von Personen klagt ueber unspezifische Krankheitssymptome durch das Vorhandensein elektromagnetischer Felder (Elektrosensibilitaet). Zum objektiven Nachweis einer moeglichen Wahrnehmbarkeit von elektromagnetischen Feldern mit D-Netz Frequenz, wie sie von Mobilfunksendemasten ausgestrahlt werden, wurde ein Doppelblindprovokationsversuch nach einem 3-AFC-Verfahren durchgefuehrt. Hierbei wurde die Reaktion von elf sich selbst als elektrosensibel einstufenden Probanden beobachtet. Jede Person nahm an zwoelf ueber einen Tag verteilten Versuchen teil. Die klassische Wahrnehmungsschwelle wurde weder im Gruppenmittel noch von einzelnen Probanden ueberschritten. Es konnte folglich das Vorhandensein einer Elektrosensibilitaet an dem untersuchten Kollektiv nicht bestaetigt werden. Die weitergehende Auswertung der Versuche

  19. 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.

  20. 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;

    this procedure additional toxicological data might become necessary. In order to determine whether the conclusion for the 19 candidate substances can be applied to the materials of commerce, it is necessary to consider the available specifications. Specifications including purity criteria and identity...... for the materials of commerce have been provided for all 19 flavouring substances. Information on the stereoisomeric composition is missing for one of the substances [FLno: 03.022], as Industry has informed that it occurs as a mixture of E- & Z-isomers, however, the composition of the mixture has to be specified....... Thus, the final evaluation of the materials of commerce cannot be performed for this substance, pending further information. The remaining 18 substances [FL-no: 02.247, 02.248, 03.008, 03.011, 03.012, 03.015, 03.016, 03.020, 03.024, 04.059, 04.067, 04.068, 04.069, 04.075, 04.079, 04.084, 08.127 and 09...

  1. Phenomenological aspects of flavoured dark matter

    CERN Document Server

    Blanke, Monika

    2015-01-01

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

  2. 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.

  3. The physics of eight flavours

    CERN Document Server

    Deuzeman, A; Pallante, E

    2008-01-01

    When the flavour content of QCD is increased sufficiently, the theory develops a non-trivial infra red fixed point. Thus, for a number of flavours above a certain critical value, but not yet so high that asymptotic freedom is lost, QCD becomes a conformal field theory. The location of the lower limit of this conformal window has not yet been unequivocally determined. Using an improved lattice action, and exploiting modern algorithms allowing for larger lattices and lower quark masses, we have shown that the theory of QCD with eight flavours breaks chiral symmetry in the continuum. We present proof that the accompanying transition is thermal in nature and as a consequence, the conformal window of QCD can only start afterwards, corroborating recent analytical studies at the expense of older results.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2010-12-15

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

  5. 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;

    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......” 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 23 substances, the information is adequate...

  6. 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...

  7. Heavy flavour at the Large Hadron Collider

    CERN Document Server

    Gibson, V

    2013-01-01

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

  8. Aspects of the Flavour Expansion Theorem

    CERN Document Server

    Paraskevas, M

    2015-01-01

    The Flavour Expansion Theorem, which has been recently proposed as a more general and elegant algebraic method, for the derivation of the commonly used Mass Insertion Approximation, is revisited. The theorem is reviewed, with respect to its straightforward applications in Flavour physics, and compared against the standard diagrammatic flavour basis techniques, in cases where the latter become inadequate.

  9. Flavour-active wine yeasts

    OpenAIRE

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

    2012-01-01

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

  10. 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.

  11. 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.

  12. 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

    , for these eleven candidate substances, except [FL-no: 13.058], more reliable intake data are required for a re-evaluation. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered, which for all candidate substances are adequate...

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

    CERN Document Server

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

    2015-01-01

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

  14. 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.)

  15. Selected results on heavy flavour physics at LHCb

    CERN Document Server

    Charles, Matthew

    Selected results from the LHCb experiment in the domain of heavy flavour particle physics are presented. These results are split into two groups: the first concerns searches for new physics in the decays of charmed hadrons, and the second consists of studies of the spectroscopy of baryons.

  16. 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.

  17. 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....

  18. 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...

  19. 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.

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

    Science.gov (United States)

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

    2016-01-01

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

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

    Directory of Open Access Journals (Sweden)

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

    2014-02-01

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

  2. AMH and AFC as predictors of excessive response in controlled ovarian hyperstimulation : a meta-analysis

    NARCIS (Netherlands)

    Broer, S. L.; Dolleman, M.; Opmeer, B. C.; Fauser, B. C.; Mol, B. W.; Broekmans, F. J. M.

    2011-01-01

    background: Anti-Mullerian hormone (AMH) is a marker of ovarian reserve status and represents a good predictor of ovarian response to ovarian hyperstimulation. The aim of this study was to assess the accuracy of AMH and antral follicle count (AFC) as predictors of an excessive response in IVF/ICSI t

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

    International Nuclear Information System (INIS)

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

  4. The flavour of natural SUSY

    Energy Technology Data Exchange (ETDEWEB)

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

    2014-09-15

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

  5. 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.

  6. 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....

  7. 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.

  8. 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.

  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. 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.

  11. 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.

  12. 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.

  13. 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

  14. Spontaneous CP violation and neutral flavour conservation

    International Nuclear Information System (INIS)

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

  15. Mass Bounds for Flavour Mixing Bileptons

    CERN Document Server

    Tully, M B

    1999-01-01

    Mass bounds for doubly-charged bilepton gauge bosons are derived from constraints on fermion pair production at LEP and lepton-flavour violating charged lepton decays. The limit obtained of 700 GeV for the doubly-charged bilepton does not depend on the bilepton coupling being flavour-diagonal, unlike other bounds which have been given in the literature.

  16. 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.

  17. 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.

  18. 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.

  19. Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1 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

    2013-04-01

    Full Text Available Chemical group 1 (CG 1 consists of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes of which 86 are currently authorised for use as flavours in food. The FEEDAP Panel was unable to perform an assessment of ethyl oleate because of its insufficient purity. The following compounds are considered to be safe for all animal species at the use level proposed for feed flavourings: formic acid, acetic acid, propionic acid, octanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid, oleic acid, decanol, dodecanol, decyl acetate and dodecyl acetate. The remaining substances are considered safe for all animal species at 5 mg/kg complete feed (with a margin of safety between 1 and 120 and at 25 mg/kg complete feed (ethyl acetate and hexyl acetate, with a margin of safety between 2 and 6; and at 1 mg/kg complete feed for pigs and poultry and 1.5 mg/kg complete feed for all other species (ethylacrylate, ethyl hex-3-enoate, ethyl trans-2-butenoate, ethyl isobutyrate, ethyl isovalerate, butyl isovalerate, methyl isovalerate, hexyl isobutyrate, methyl 2-methyl butyrate, pentyl isovalerate, butyl 2-methyl butyrate, hexyl isovalerate, ethyl 2-methyl butyrate, hexyl 2-methyl butyrate and methyl 2-methylvalerate. No safety concern would arise for the consumer from the use of compounds belonging to CG 1 up to the highest safe level in feedingstuffs for all animal species. The FEEDAP Panel considers it prudent to treat all compounds under assessment as irritants to skin, eyes and respiratory tract and as skin sensitizers. No risk for the safety for the environment is foreseen. Since all 85 compounds are used in food as flavourings, no further demonstration of efficacy is necessary.

  20. 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.

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

    DEFF Research Database (Denmark)

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

    related substance. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for all 44 substances, the information is adequate. For candidate substance 3-(methylthio)heptenal [FL-no: 12.273], which contains 5 to7 % of an α......,β-unsaturated aldehyde, 2-(E)-heptenal, with a possible genotoxic potential, the Panel cannot conclude that the material of commerce for this candidate substance is not of safety concern, until either this component is cleared with respect to a concern for genotoxicity, or this component is removed from the commercial...

  2. 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.

  3. Precision physics with heavy-flavoured hadrons

    CERN Document Server

    Koppenburg, Patrick

    2015-01-01

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

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

    OpenAIRE

    Sonya Britt

    2013-01-01

    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...

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. New Physics in the Flavour Sector

    CERN Document Server

    Crivellin, Andreas

    2016-01-01

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

  10. Flavour Violation in Anomaly Mediated Supersymmetry Breaking

    OpenAIRE

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

    2009-01-01

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

  11. 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.

  12. Flavour in supersymmetric Grand Unification a democratic approach

    CERN Document Server

    Barbieri, Riccardo; Dvali, Gia; Hall, L; Strumia, A

    1994-01-01

    We consider the flavour problem in a supersymmetric Grand Unified theory with gauged SU(6) group, where the Higgs doublets are understood as pseudo-Goldstone bosons of a larger $\\SU(6)\\otimes\\SU(6)$ global symmetry of the Higgs superpotential. A key element of this work is that we never appeal to any flavour symmetry. One main interesting feature emerges: only one of the light fermions, an up-type quark, to be identified with the top, can get a Yukawa coupling at renormalizable level. This fact, together with bottom-tau Yukawa unification, also implied in our scheme, gives rise to a characteristic correlation between the top and the Higgs mass. By including a flavour-blind discrete symmetry and requiring that all higher dimensional operators be mediated by the exchange of appropriate heavy multiplets, it is possible to give an approximate description of all masses and mixing angles in term of a hierarchy of grand unified scales. A special ``texture'' arises, implying a relation between the top mass and the th...

  13. The role of attention in flavour perception

    Directory of Open Access Journals (Sweden)

    Stevenson Richard J

    2012-03-01

    Full Text Available Abstract Flavour results primarily from the combination of three discrete senses: taste, somatosensation and olfaction. In contrast to this scientific description, most people seem unaware that olfaction is involved in flavour perception. They also appear poorer at detecting the olfactory components of a flavour relative to the taste and somatosensory parts. These and other findings suggest that flavour may in part be treated as a unitary experience. In this article, I examine the mechanisms that may contribute to this unification, in particular the role of attention. Drawing on recent work, the evidence suggests that concurrent gustatory and somatosensory stimulation capture attention at the expense of the olfactory channel. Not only does this make it hard to voluntarily attend to the olfactory channel, but it also can explain why olfaction goes largely unnoticed in our day-to-day experience of flavour. It also provides a useful framework for conceptualizing how the unitary experience of flavour may arise from three anatomically discrete sensory systems.

  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. Heavy Flavour production in ATLAS

    International Nuclear Information System (INIS)

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

  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. 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.

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

    CERN Document Server

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

    2012-01-01

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

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

    CERN Document Server

    Carlucci, Maria Valentina

    2010-01-01

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

  20. 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.

  1. 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;

    substances” based on the MSDI approach. For one substance [FL-no: 16.090] additional toxicity data are still needed before the evaluation can be finalised. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for one...

  2. 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...

  3. 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

    additional genotoxicity data were requested. In FGE.220, Revision 1, the Panel concluded that for the substances in subgroup 4.4b there is no concern for genotoxicity. In FGE.220, Revision 2, the Panel evaluated genotoxicity studies on two representative substances of subgroup 4.4a: 2,5-dimethylfuran-3(2H)-one...... [FL-no:13.119] and 4-acetyl-2,5-dimethylfuran-3(2H)-one [FL-no: 13.175]. Based on the submitted 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 [FL-no: 13.175] the concern...... 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...

  4. 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...

  5. 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...

  6. 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.

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

    Science.gov (United States)

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

    2010-10-01

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

  8. Scientific Opinion on the safety and efficacy of branched-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing branched-chain alcohols and acetals containing branched-chain aldehydes (chemical group 2 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 2 consists of branched-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing branched-chain alcohols and acetals containing branched-chain aldehydes, of which 34 are currently authorised for use as flavours in food. The use of 2-methylpropionic acid, isopentyl acetate, 3-methylbutyl butyrate and 2-methylbutyl acetate is safe at the proposed use level of 25 mg/kg complete feed for cattle, salmonids and non food producing animals and at 5 mg/kg complete feed for pigs and poultry. 2-Methylpropan-1-ol, isopentanol, 2-ethylhexan-1-ol, 2-methylpropanal, 3-methylbutanal, 2-methylbutyraldehyde, 3-methylbutyric acid, 2-methylvaleric acid, 2-ethylbutyric acid, 2-methylbutyric acid, 2-methylheptanoic acid, 4-methyloctanoic acid, isobutyl acetate, isobutyl butyrate, 3-methylbutyl propionate, 3-methylbutyl formate, glyceryl tributyrate, isobutyl isobutyrate, isopentyl isobutyrate, isobutyl isovalerate, isopentyl 2-methylbutyrate, 2-methylbutyl isovalerate and 2-methylbutyl butyrate are safe at the proposed use level of 5 mg/kg complete feed for all animal species. 3,7-Dimethyloctan-1-ol, 2-methylundecanal, 4-methylnonanoic acid, 3-methylbutyl hexanoate, 3-methylbutyl dodecanoate, 3-methylbutyl octanoate and 3-methylbutyl 3-methylbutyrate are safe at a maximum of 1.5 mg/kg complete feed for cattle, salmonids and non food-producing animals and of 1.0 mg/kg complete feed for pigs and poultry. No safety concern was identified for the consumer from the use of these compounds 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. 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.

  9. 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.

  10. 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.)

  11. Metabolic pathways of biotransformation and biosynthesis of aromatic compounds for the flavour industry by the basidiomycete Pycnoporus cinnabarinus

    OpenAIRE

    Asther, Marcel; Lomascolo, A.; Asther, M.; Moukha, S.; Lesage-Meessen, L.

    1998-01-01

    Among filamentous fungi, white-rot Basidiomycetes have become a strategic group to generate industrial aromatic flavours. In the course of a basidiomycete screening, the biotechnological potential of #Pycnoporus cinnabarinus$ strains was studied in order to produce, by transformation or de novo, natural aromatic flavours in liquid cultures. Ferulic acid and L-phenylalanine were found to be suitable substrates for vanillin and benzaldehyde (bitter almond aroma) production, respectively. These ...

  12. 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...

  13. 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...

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

    International Nuclear Information System (INIS)

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

  15. 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.

  16. 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.

  17. 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.

  18. Effect of antral follicle count (AFC) in beef heifers on in vitro fertilization/production (IVF/IVP)

    Science.gov (United States)

    Our objective has been to compare the in vitro fertilization (IVF) and production (IVP) of embryos from low and high antral follicle count (AFC) heifers. This is the 4th year of the study with years 1 to 3 reported individually. For this report, we add data for the 4th year and present a combined an...

  19. 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.

  20. 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.

  1. 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.

  2. 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.

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

    CERN Document Server

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

    2010-01-01

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

  4. 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.

  5. 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

  6. Heavy flavour physics at the LHC

    International Nuclear Information System (INIS)

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

  7. 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

  8. 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^+\

  9. Search for new flavour production at PETRA

    International Nuclear Information System (INIS)

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

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

    CERN Document Server

    Buras, Andrzej J

    2010-01-01

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

  11. 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.  

  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. 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.

  14. S_3-flavour symmetry as realized in lepton flavour violating processes

    CERN Document Server

    Mondragón, A; Peinado, E

    2007-01-01

    A variety of lepton flavour violating effects related to the recent discovery of neutrino oscillations and mixings is here systematically discussed in terms of an S_3-flavour permutational symmetry. After a brief review of some relevant results on lepton masses and mixings, that had been derived in the framework of a Minimal S_3-Invariant Extension of the Standard Model, we derive explicit analytical expressions for the matrices of the Yukawa couplings and compute the branching ratios of some selected flavour changing neutral current (FCNC) processes, as well as, the contribution of the exchange of neutral flavour changing scalars to the anomaly of the muon's magnetic moment as functions of the masses of the charged leptons and the neutral Higgs bosons. We find that the S_3 x Z_2 flavour symmetry and the strong mass hierarchy of the charged leptons strongly suppress the FCNC processes in the leptonic sector well below the present experimental upper bounds by many orders of magnitude. The contribution of FCNC ...

  15. 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...

  16. Relic neutrino decoupling including flavour oscillations

    Energy Technology Data Exchange (ETDEWEB)

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

    2005-11-21

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

  17. 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.)

  18. 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.

  19. 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.

  20. Flavour democracy calls for the fourth generation

    International Nuclear Information System (INIS)

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

  1. Extracting gamma Through Flavour-Symmetry Strategies

    OpenAIRE

    Fleischer, Robert

    2002-01-01

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

  2. Flavour of fundamental particles and prime numbers

    International Nuclear Information System (INIS)

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

  3. 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.

  4. Dark matter and observable Lepton Flavour Violation

    OpenAIRE

    Heurtier, Lucien; Teresi, Daniele

    2016-01-01

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

  5. Including heavy flavour production in PDF fits

    OpenAIRE

    A.M. Cooper-Sarkar

    2007-01-01

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

  6. 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.

  7. 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.

  8. 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...

  9. 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.

  10. 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...

  11. 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

  12. Gauge-Higgs unification with broken flavour symmetry

    International Nuclear Information System (INIS)

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

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

    OpenAIRE

    Willige, van, R.W.G.

    2002-01-01

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

  14. 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...

  15. 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...

  16. 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.

  17. 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.

  18. 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, 2006b) and re-evaluated at the 69th meeting (JECFA, 2009c)

    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...... toxicity data are requested. Besides the safety assessment of these substances, the specifications for the materials of commerce have been considered. For three substances [FL-no: 13.031, 13.045 and 13.047] data on specifications / stereoisomerism are missing....

  19. Flavouring compounds in Indian potato snacks.

    Science.gov (United States)

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

    2015-12-01

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

  20. 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

  1. 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.

  2. Flavour perception of oxidation in beef.

    Science.gov (United States)

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

    2006-02-01

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

  3. Effective theories with broken flavour symmetry

    International Nuclear Information System (INIS)

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

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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

  9. Flavour democracy and the lepton-quark hierarchy

    International Nuclear Information System (INIS)

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

  10. 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.

  11. 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.

  12. Lepton flavour violating processes in an S_3-symmetric model

    CERN Document Server

    Mondragón, A; Peinado, E

    2008-01-01

    A variety of lepton flavour violating effects related to the recent discovery of neutrino oscillations and mixings is here systematically discussed in terms of an S_3-flavour permutational symmetry. After presenting some relevant results on lepton masses and mixings, previously derived in a minimal S_3-invariant extension of the Standard Model, we compute the branching ratios of some selected flavour-changing neutral current processes (FCNC) as well as the contribution of the exchange of neutral flavour-changing scalar to the anomaly of the magnetic moment of the muon. We found that the minimal S_3-invariant extension of the Standard Model describes successfully masses and mixings, as well as, all flavour changing neutral current processes in excellent agreement with experiment.

  13. 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.

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

    CERN Document Server

    Pich, Antonio

    2010-01-01

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

  15. 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.

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

    OpenAIRE

    Liem Djin G; Zandstra Liesbeth H

    2009-01-01

    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 choi...

  17. Volatile flavour of wine: correlation between instrumental analysis and sensory perception.

    Science.gov (United States)

    Rapp, A

    1998-12-01

    The aroma of wine consists of 600 to 800 aroma compounds from which especially those, typical for the variety, are already present in the grapes. There are significant varietal differences between the aromagrams ('fingerprint patterns'). Thus the amount of some flavour compounds ('key substances') shows typical dependence on the variety. Especially monoterpene compounds play an important role in the differentiation of wine varieties. The German white wines can be differentiated into three groups only by quantitative determination of 12 monoterpenes ('terpene profile'). These groups are: 'Riesling type', 'Muscat type' and 'Silvaner-Weissburgunder type'. Such 'terpene profiles' are also useful for the separation of real Riesling wines from others called Riesling (e.g. Welschriesling, Kap Riesling, Emerald Riesling) but not produced from grapes of the variety Riesling. Including further components and by means of statistical methods (discriminant analysis) even the different varieties within the mentioned groups for instance the 'Riesling'-group (e.g. Riesling, Kerner, Ehrenfelser, Bacchus, Müller-Thurgau) can be separated from each other. An analytical characterization of the neutral ('Silvaner-type') grape varieties Silvaner, Ruländer (Pinot gris), Weissburgunder (Pinot blanc) is also possible with about 20 compounds (e.g. monoterpenes, alcohols). Computing at the same time free and glycosidically bound aroma components (monoterpenes, alcohols, norisoprenes) in discriminant analysis the characterization of the neutral grape varieties can be considerably improved. To identify compounds causing 'off-flavours' sniffing technique is the method of choice. The off-flavour is pinpointed during gas chromatographic separation of the complex aroma mixture by effluent sniffing. Once allocated, the chemical nature of the off-flavours is elucidated by spectroscopic methods. Substances contributing to the green pepper taint, the strawberry note, moussiness, corkiness, etc. in

  18. 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...

  19. 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.

  20. 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

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

    International Nuclear Information System (INIS)

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

  2. The Strong Interactions, Flavour Physics and Beyond

    Science.gov (United States)

    Zuberi, Saba

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

  3. 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.

  4. 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...

  5. 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.

  6. Search for lepton flavour violation at HERA

    CERN Document Server

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

    2011-01-01

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

  7. CP violation versus flavour in supersymmetric theories

    Science.gov (United States)

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

    2003-09-01

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

  8. CP violation versus flavour in supersymmetric theories

    CERN Document Server

    Abel, S A; Khalil, S

    2003-01-01

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

  9. 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.

  10. Legal and Illegal Colours

    DEFF Research Database (Denmark)

    Larsen, John Christian

    2008-01-01

    Food additives are evaluated by the European Food Safety Authority's (EFSA) Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (the AFC Panel). The AFC Panel is supported by its standing working group on food additives (WG ADD), which prepares draf...

  11. 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

  12. Formation of Amino Acid Derived Cheese Flavour Compounds

    OpenAIRE

    Smit, B.A.

    2004-01-01

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

  13. 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.

  14. Theory of electric dipole moments and lepton flavour violation

    OpenAIRE

    Jung, Martin

    2016-01-01

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

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

    OpenAIRE

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

    2015-01-01

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

  16. Signatures of top flavour-changing dark matter

    OpenAIRE

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

    2016-01-01

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

  17. Impact on odorant partition coefficients and flavour perception

    OpenAIRE

    Rusu, Manuela

    2007-01-01

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

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

    OpenAIRE

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

    2008-01-01

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

  19. 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

    2016-06-01

    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

  20. 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

  1. 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...

  2. 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.

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

    OpenAIRE

    Whiley, Henry

    2013-01-01

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

  4. 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.

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

    CERN Document Server

    Rebelo, M N

    2015-01-01

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

  6. Search for lepton flavour violation at HERA

    Energy Technology Data Exchange (ETDEWEB)

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

    2011-03-15

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

  7. 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 ...

  8. Flavour physics in the soft wall model

    Science.gov (United States)

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

    2011-12-01

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

  9. 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 ...

  10. 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), ...

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

    CERN Document Server

    Domingo, Florian

    2015-01-01

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

  12. Mass Insertions vs. Mass Eigenstates calculations in Flavour Physics

    CERN Document Server

    Dedes, A; Rosiek, J; Suxho, K; Tamvakis, K

    2015-01-01

    We present and prove a theorem of matrix analysis, the Flavour Expansion Theorem (or FET), according to which, an analytic function of a Hermitian matrix can be expanded polynomially in terms of its off-diagonal elements with coefficients being the divided differences of the analytic function and arguments the diagonal elements of the Hermitian matrix. The theorem is applicable in case of flavour changing amplitudes. At one-loop level this procedure is particularly natural due to the observation that every loop function in the Passarino-Veltman basis can be recursively expressed in terms of divided differences. FET helps to algebraically translate an amplitude written in mass eigenbasis into flavour mass insertions, without performing diagrammatic calculations in flavour basis. As a non-trivial application of FET up to a third order, we demonstrate its use in calculating strong bounds on the real parts of flavour changing mass insertions in the up- squark sector of the MSSM from neutron Electric Dipole Moment...

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

    International Nuclear Information System (INIS)

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

  14. 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.

  15. Impact of sterile neutrinos in lepton flavour violating processes

    Science.gov (United States)

    De Romeri, Valentina

    2016-05-01

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

  16. The neutron EDM vs up and charm flavour violation

    CERN Document Server

    Sala, Filippo

    2014-01-01

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

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

    CERN Document Server

    Sala, Filippo

    2012-01-01

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

  18. Signatures of top flavour-changing dark matter

    CERN Document Server

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

    2015-01-01

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

  19. 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)

  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. 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.

  4. 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

  5. Running of the SF-coupling with four massless flavours

    International Nuclear Information System (INIS)

    We discuss the status of different determinations of αs, motivating a precise and reliable computation from lattice QCD. In order to suppress perturbative errors, the non-perturbative computation has to reach high energy scales μ. Such results already exist in the SF-scheme for Nf=0;2 and Nf=3. We recently added the running with four massless flavours in a range of α from about 0.07 to 0.3. It is based on our recent determination of the Sheikholeslami Wohlert coefficient in the four-flavour theory. (orig.)

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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...

  12. New physics search with flavour in the LHC era

    CERN Document Server

    Hurth, Tobias

    2013-01-01

    We give a status report on quark flavour physics in view of the latest data from the B factories and the LHC, and discuss the impact of the latest experimental results on new physics in the MFV framework. We also show some examples of the implications in supersymmetry.

  13. 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

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

    NARCIS (Netherlands)

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

    2015-01-01

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

  15. Formation of Amino Acid Derived Cheese Flavour Compounds

    NARCIS (Netherlands)

    Smit, B.A.

    2004-01-01

    Lactic acid bacteria (LAB), among them Lactococcus lactis, are often used for the fermentation of milk into various products, such as cheeses. For their growth and maintenance LAB metabolise milk sugar, protein and fat into various low molecular compounds, which sometimes have strong flavour charact

  16. LHCb results on flavour physics and implications to BSM

    CERN Document Server

    Langenbruch, C

    2014-01-01

    LHCb is a dedicated flavour physics experiment at the LHC. Precision measurements of CP violation and the study of rare decays of hadrons containing beauty and charm quarks constitute powerful searches for New Physics. A selection of recent LHCb results and their implications to physics beyond the Standard Model are discussed.

  17. LHCb results on flavour physics and implications to BSM

    International Nuclear Information System (INIS)

    LHCb is a dedicated flavour physics experiment at the LHC. Precision measurements of CP violation and the study of rare decays of hadrons containing beauty and charm quarks constitute powerful searches for New Physics. A selection of recent LHCb results and their implications to physics beyond the Standard Model are discussed.

  18. 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.)

  19. 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...

  20. 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

  1. 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

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

    Science.gov (United States)

    Pascoli, Silvia; Zhou, Ye-Ling

    2016-06-01

    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 flavons are taken to be complex scalars, which can be connected with supersymmetric models and multi-Higgs models. The complexity properties of flavons provide new sources for generating the reactor angle. Models in this new approach introduce very few degrees of freedom beyond the Standard Model and can be more economical than those in the framework of extra dimension or supersymmetry.

  3. Heavy Flavour Production at the electron-proton collider HERA

    CERN Document Server

    Urban, Klaus

    2009-01-01

    An overview over the recent heavy flavour results of the H1 and ZEUS collaborations is presented. Various techniques to tag the heavy quark, which allow to explore different phase space regions, are employed. Predictions of pertubative QCD are compared to the charm and beauty production data. Charm and beauty fractions of the proton structure function $F_2$ are

  4. 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...

  5. 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

  6. 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

  7. Heavy flavour production and heavy flavour mixing at the CERN proton-antiproton collider

    International Nuclear Information System (INIS)

    In this thesis some results of the proton-antiproton-collision experiment UA1 with the CERN Super Proton-Antiproton Synchrotron are presented and interpreted. Ch. 1 contians a general introduction to the physics motivations behind the proton-antiproton-collider project, a brief description of the CERN facilities and a summary of collider and UA1 physics achievements. Furthermore the concept of studying heavy flavours via their weak decays into muons is introduced. Ch. 2 gives a brief overview of the UA1 experimental set-up, while those parts of the detector that are relevant for the analysis, presented in this thesis, is discussed in some more detail. Ch. 3 contains a short introduction to, and motivation for the use of Monte Carlo techniques in event simulations, while Ch. 4 describes the framework of the recently developed 'EUROJET' event generator. In Ch. 5 a treatment is given of the theoretical background and concepts like 'quark-mixing' and 'CP-violation' are explained, also other useful definitions and formulae are introduced on which the later analysis of the same-sign to opposite-sign dimuon ratio is built. Data collection and event reconstruction is the subject of Ch. 6, while a detailed comparison between the theoretical models and experimentally obtained distributions is given in Ch. 7. Finally, in Ch. 8 some concluding remarks are made. 182 refs.; 81 figs.; 9 tabs

  8. 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.

  9. 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. PMID:27374591

  10. Lepton Flavour Violation in a Left-Right Symmetric Model

    CERN Document Server

    Pastor, S; Valle, José W F; Pastor, Sergio; Rindani, Saurabh D.; Valle, Jose W.F.

    1999-01-01

    We consider in this paper a Left-Right symmetric gauge model in which a global lepton-number-like symmetry is introduced and broken spontaneously at a scale that could be as low as 10^4 GeV or so. The corresponding physical Nambu-Goldstone boson, which we call majoron and denote J, can have tree-level flavour-violating couplings to the charged fermions, leading to sizeable majoron-emitting lepton-flavour-violating weak decays. We consider explicitly a leptonic variant of the model and show that the branching ratios for \\mu -> e+J, \\tau -> e+J and \\tau -> \\mu+J decays can be large enough to fall within the sensitivities of future \\mu and \\tau factories. On the other hand the left-right gauge symmetry breaking scale may be as low as few TeV.

  11. 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...... than the tuna oil emulsions, having a lower initial peroxide value (0.1 meq/kg). In the tuna oil emulsions the fishy off-flavour could not be detected throughout the storage period. Addition of 5-50 ppm EDTA significantly reduced the development of volatile oxidation products in the cod liver oil...

  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' (psteam 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. 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.

  15. Light third-generation squarks from flavour gauge messengers

    International Nuclear Information System (INIS)

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

  16. Matter inflation with A4 flavour symmetry breaking

    International Nuclear Information System (INIS)

    We discuss model building in tribrid inflation, which is a framework for realising inflation in the matter sector of supersymmetric particle physics models. The inflaton is a D-flat combination of matter fields, and inflation ends by a phase transition in which some Higgs field obtains a vacuum expectation value. We first describe the general procedure for implementing tribrid inflation in realistic models of particle physics that can be applied to a wide variety of BSM particle physics models around the GUT scale. We then demonstrate how the procedure works for an explicit lepton flavour model based on an A4 family symmetry. The model is both predictive and phenomenologically viable, and illustrates how tribrid inflation connects cosmological and particle physics parameters. In particular, it predicts a relation between the neutrino Yukawa coupling and the running of the spectral index αs. We also show how topological defects from the flavour symmetry breaking can be avoided automatically

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. Comparison of flavour qualities of three sourced Eriocheir sinensis.

    Science.gov (United States)

    Wang, Shuai; He, Yu; Wang, Yayue; Tao, Ningping; Wu, Xugan; Wang, Xichang; Qiu, Weiqiang; Ma, Mingjun

    2016-06-01

    Flavour qualities of three edible parts of three types of Chinese mitten crab from different areas were examined. The flavour profiles detected by E-tongue and E-nose showed that differences existed in tastes and odours among wild-caught crabs (WC), Yangcheng crabs (YC) and Chongming crabs (CM). The total free amino acids contents of WC were all at the highest level in meat, gonads and hepatopancreas. Ovaries had the highest nucleotides content and equivalent umami concentration (EUC) than other tissues in both female and male. The EUC was the highest in all parts of WC, followed by YC and CM. The total content of nine key volatile compounds was the highest for WC in the gonads and hepatopancreas; in the muscle, they were the highest in female YC and male CM, but the lowest for WC. PMID:26830556

  2. $B$ 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, Vladimir; 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, Igancio 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 $(0.30 \\pm 0.01 \\pm 0.01) \\%$.

  3. Visibility of microcalcification clusters and masses in breast tomosynthesis image volumes and digital mammography: A 4AFC human observer study

    Energy Technology Data Exchange (ETDEWEB)

    Timberg, P.; Baath, M.; Andersson, I.; Mattsson, S.; Tingberg, A.; Ruschin, M. [Medical Radiation Physics, Department of Clinical Sciences Malmoe, Lund University, Skaane University Hospital, SE-205 02 Malmoe (Sweden); Department of Medical Physics and Biomedical Engineering, Sahlgrenska University Hospital, SE-413 45 Gothenburg (Sweden) and Department of Radiation Physics, Institute of Clinical Sciences, Sahlgrenska Academy, University of Gothenburg, SE-413 45 Gothenburg (Sweden); Department of Clinical Sciences Malmoe, Lund University, Skaane University Hospital, SE-205 02 Malmoe (Sweden); Medical Radiation Physics, Department of Clinical Sciences Malmoe, Lund University, Skaane University Hospital, SE-205 02 Malmoe (Sweden); Medical Radiation Physics, Department of Clinical Sciences Malmoe, Lund University, Skaane University Hospital, SE-205 02 Malmoe (Sweden) and Department of Radiation Physics, Skaane University Hospital, Malmoe, SE-205 02 Malmoe (Sweden); Radiation Medicine Program, Princess Margaret Hospital, University Health Network, Toronto, Ontario M5G 2M9 (Canada)

    2012-05-15

    Purpose: To investigate the visibility of simulated lesions in digital breast tomosynthesis (BT) image volumes compared with 2D digital mammography (DM). Methods: Simulated lesions (masses and microcalcifications) were added to images of the same women acquired on a DM system (Mammomat Novation, Siemens) and a BT prototype. The same beam quality was used for the DM and BT acquisitions. The total absorbed dose resulting from a 25-projection BT acquisition and reconstruction (BT{sub 25}) was approximately twice that of a single DM view. By excluding every other projection image from the reconstruction (BT{sub 13}), approximately the same dose as in DM was effected. Simulated microcalcifications were digitally added with varying contrast to the DM and BT images. Simulated masses with 8 mm diameter were also added to BT images. A series of 4-alternative forced choice (4AFC) human observer experiments were conducted. Four medical physicists participated in all experiments, each consisting of 60 trials per experimental condition. The observers interpreted the BT image volumes in cine-mode at a fixed image sequence speed. The required threshold contrast (S{sub t}) to achieve a detectability index (d') of 2.5 (i.e., 92.5% correct decisions) was determined. Results: The S{sub t} for mass detection in DM was approximately a factor of 2 higher than required in BT indicating that the detection of masses was improved under BT conditions compared to DM. S{sub t} for microcalcification detection was higher for BT than for DM at both BT dose levels (BT{sub 25} and BT{sub 13}), with a statistically significant difference in S{sub t} between DM and BT{sub 13}. These results indicate a dose-dependent decrease in detection performance in BT for detection of microcalcifications. Conclusions: In agreement with previous investigations, masses of size 8 mm can be detected with less contrast in BT than in DM indicating improved detection performance for BT. However, for the

  4. Search for Flavoured Multiquarks in a Simple Bag Model

    CERN Document Server

    Zouzou, S

    1993-01-01

    We use a bag model to study flavoured mesonic $(Qq\\bar q\\bar q)$ and baryonic $({\\overline Q}qqqq)$ states, where one heavy quark $Q$ is associated with light quarks or antiquarks, and search for possible stable multiquarks. No bound state is found. However some states lie not too high above their dissociation threshold, suggesting the possibility of resonances, or perhaps bound states in improved models.

  5. Phenomenological constraints on the flavour asymmetry of the nucleon sea

    Energy Technology Data Exchange (ETDEWEB)

    Martin, A.D.; Stirling, W.J. [Durham Univ. (United Kingdom). Dept. of Physics; Roberts, R.G.

    1993-03-01

    We study the possible flavour asymmetry, u-bar {ne} d-bar, of the light quark sea distributions of the proton. We discuss the information that is at present available from data on deep-inelastic lepton-nucleon scattering and from Drell-Yan production on various nuclear targets. We show that the ratio of dilepton yields on hydrogen and deuterium targets is very sensitive to u-bar - d-bar. (author).

  6. 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.

  7. 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.

  8. Heavy-flavour transport: from large to small systems

    CERN Document Server

    Beraudo, A; Monteno, M; Nardi, M; Prino, F

    2015-01-01

    Predictions for heavy-flavour production in relativistic heavy-ion experiments provided by the POWLANG transport setup, including now also an in-medium hadronization model, are displayed, After showing some representative findings for the Au-Au and Pb-Pb cases, a special focus will be devoted to the results obtained in the small systems formed in proton(deuteron)-nucleus collisions, where recent experimental data suggest the possible formation of a medium featuring a collective behaviour.

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. Optimization of Flavour Tagging Algorithms for the LHCb Experiment

    CERN Document Server

    Heinicke, Kevin

    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...

  15. 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...

  16. 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.

  17. 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.

  18. 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...

  19. 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.

  20. Dark Matter and Dark Energy via Non-Perturbative (Flavour) Vacua

    OpenAIRE

    Tarantino, Walter

    2011-01-01

    A non-perturbative field theoretical approach to flavour physics (Blasone-Vitiello formalism) has been shown to imply a highly non-trivial vacuum state. In a previous work, we implemented the approach on a simple supersymmetric model (free Wess-Zumino), with flavour mixing, which was regarded as a model for free neutrinos and sneutrinos. The resulting effective vacuum (called "flavour vacuum") was found to be characterized by a strong SUSY breaking. In this paper we explore the phenomenology ...

  1. 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...

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

    OpenAIRE

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

    2016-01-01

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

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

    OpenAIRE

    Engels, W.J.M.

    1997-01-01

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

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

    OpenAIRE

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

    2010-01-01

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

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

    CERN Document Server

    Seyfert, P

    2012-01-01

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

  6. Experimental constraints from flavour changing processes and physics beyond the Standard Model

    Science.gov (United States)

    Gersabeck, M.; Gligorov, V. V.; Serra, N.

    2012-08-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2012-08-15

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

  8. 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.

  9. Aspects of Flavour and Supersymmetry in F-theory GUTs

    CERN Document Server

    Conlon, Joseph P; 10.1007

    2009-01-01

    We study the constraints of supersymmetry on flavour in recently proposed models of F-theory GUTs. We relate the topologically twisted theory to the canonical presentation of eight-dimensional super Yang-Mills and provide a dictionary between the two. We describe the constraints on Yukawa couplings implied by holomorphy of the superpotential in the effective 4-dimensional supergravity theory, including the scaling with \\alpha_{GUT}. Taking D-terms into account we solve explicitly to second order for wavefunctions and Yukawas due to metric and flux perturbations and find a rank-one Yukawa matrix with no subleading corrections.

  10. Flavour breaking effects of Wilson twisted mass fermions

    International Nuclear Information System (INIS)

    We study the flavour breaking effects appearing in the Wilson twisted mass formulation of lattice QCD. In this quenched study, we focus on the mass splitting between the neutral and the charged pion, determining the neutral pion mass with a stochastic noise method to evaluate the disconnected contributions. We find that these disconnected contributions are significant. Using the Osterwalder-Seiler interpretation of the connected piece of the neutral pion correlator, we compute the corresponding neutral pion mass to study with more precision the scaling behaviour of the mass splitting

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2013-11-15

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

  12. Probing lepton flavour violation in slepton NLSP scenarios

    Energy Technology Data Exchange (ETDEWEB)

    Hamaguchi, Koichi [Deutsches Elektronen-Synchrotron, DESY, 22603 Hamburg (Germany); Ibarra, Alejandro [Department of Physics, Theory Division, CERN, CH-1211 Geneva 23 (Switzerland); Instituto de Fisica Teirica, CSIC/UAM, C-XVI, Universidad Autinoma de Madrid, Cantoblanco, 28049 Madrid (Spain)]. E-mail: ibarra@mail.cern.ch

    2005-02-01

    In supersymmetric models where the gravitino is the lightest superparticle, the next-to-lightest superparticle (NLSP) is long-lived, and hence could be collected and studied in detail. We study the prospects of direct detection of lepton flavour violation in charged slepton NLSP decays. Mixing angles in the slepton sector as small as {approx} 3x10{sup -2} (9x10{sup -3}) could be probed at the 90% confidence level if 3x10{sup 3} (3x10{sup 4}) sleptons could be collected. (author)

  13. 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.

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

    CERN Document Server

    Silva-Marcos, Joaquim I

    2002-01-01

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

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

    OpenAIRE

    Bijnens, Johan; Dhonte, Pierre; Talavera, Pere

    2004-01-01

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

  16. 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.

  17. Baryons in 2+1 flavour domain wall QCD

    OpenAIRE

    Antonio, D. J.; Bowler, K. C.; Boyle, P. A.; Clark, M A; Joó, B.; Kennedy, A. D.; Kenway, R. D.; Maynard, C. M.; Tweedie, R. J.; Yamaguchi, A; RBC; collaborations, UKQCD

    2005-01-01

    We present results for some of the light baryon masses and their excited states in 2+1 flavour domain wall QCD. We considered several lattice spacings, with the DBW2 and Iwasaki gauge actions and different sea quark masses on a volume of $16^3\\times32$ and a fifth dimension of size 8. All data were generated on the QCDOC machines. Despite large residual massses and a limited number of sea quark mass values with which to perform chiral extrapolations, our results are in reasonable agreement wi...

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

    International Nuclear Information System (INIS)

    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.

  19. 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.

  20. Summary of hints for new physics from (quark) flavour physics

    OpenAIRE

    Zwicky, Roman(Higgs Centre for Theoretical Physics, School of Physics and Astronomy, University of Edinburgh, Edinburgh EH9 3JZ, Scotland, United Kingdom)

    2008-01-01

    Recently two hints for new physics have emerged: The B_s mixing phase phi_s and the rate of D_s -> (mu,tau) nu exposing a discrepancy of \\sim 3 sigma and 3.8 sigma deviation from the Standard Model respectively. Moreover the difference of the CP asymmetries in B -> K pi between the charged and neutral modes is at the 5.3 sigma level which is somewhat larger than expected. New physics in phi_s or A_CP(B -> K pi) would be in contradiction with the minimal flavour violation hypothesis. ...

  1. Search for lepton flavour violation in Z0 decays

    International Nuclear Information System (INIS)

    We have searched for lepton flavour violation in Z0 boson decays into lepton pairs, Z0→μτ, Z0→eτ, and Z-→eμ. The data sample is based on an integrated luminosity of 10.4 pb-1 corresponding to 370 000 Z0's produced. We obtain upper limits on the branching ratios of 4.8x10-5 for the μτ, 3.4x10-5 for the eτ and 2.4x10-5 for the eμ decay modes at the 95% confidence level. (orig.)

  2. 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

    2016-01-01

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

  3. 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

    2016-01-01

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

  4. 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.

  5. “Popcorn worker’s lung” in Britain in a man making potato crisp flavouring

    OpenAIRE

    Hendrick, D J

    2009-01-01

    This case involves a 36 year old non-smoker who worked in a factory producing food flavourings for potato crisps. He developed exertional breathlessness associated with fixed airway obstruction shortly after an uncharacteristically high exposure to the food flavouring chemical diacetyl. Unfortunately, even though he was removed from further exposure to this agent, his symptoms and spirometry did not improve.

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

    NARCIS (Netherlands)

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

    2006-01-01

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

  7. Searches for new physics with lepton flavours and multi-lepton final states in ATLAS

    CERN Document Server

    Madar, Romain; The ATLAS collaboration

    2015-01-01

    Lepton flavours and multi-lepton signatures are powerful probes to new physics. ATLAS searches for lepton flavour violating decays of (beyond) the SM particles, leptoquarks, heavy leptons/neutrinos as well as for new phenomena in multi-lepton/photon final states are summarized in this talk. First LHC Run-2 results will be included if available.

  8. 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

    2016-01-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

    Weiler, A.

    2007-01-16

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

  10. 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...

  11. Diet and growth effects in panel assessment of sheepmeat odour and flavour.

    Science.gov (United States)

    Rousset-Akrim, S; Young, O A; Berdagué, J L

    1997-02-01

    The effects of sheep age and diet on several odours and flavours are described. Ram lambs raised on ewe's milk then a corn-based diet were compared with lambs raised on milk and a pasture of grass/clover, six treatments in all. A seventh treatment comprised very old ewes maintained on pasture. Fat and lean from forequarters was minced and cooked together. Cooked lean was assessed for intensity by a sensory panel for 10 flavour attributes. Four showed significant (P sheepmeat', 'animal', 'liver', and 'poultry'. Sheepmeat flavour was highest in the slow-grown pasture-fed lambs. Animal flavour-the flavour associated with the odour of confined livestock-showed a similar pattern with treatment. Liver flavour was highest in ewe meat, and the biochemical origin of this flavour is discussed. Eleven related odour attributes were assessed on the rendered fat with a novel olfactometer. Five attributes showed highly significant treatment effects for intensity (P sheepmeat odours showed a similar distribution to the equivalent flavours; likewise cabbage and rancid odours were associated with the two slow-grown pasture treatments. A comparison of the odour and flavour statistics showed that the sense of smell was the more discriminating in sheepmeat assessment, and also confirmed that fat was the true source of sheepmeat odour/flavour. In respect of sheepmeat production for effective marketing, the data showed that at 90 days, a pastoral diet resulted in slightly enhanced odours when compared with a corn-based diet. By 215 days, however, many undesirable odours were exacerbated. Since these older rams were more sexually developed, a sex rather than an age effect could not be excluded. Rendered fat from this work was further used in a companion study (Yang et al., 1997. Meat Sci., 45, 183-200) in an attempt to link individual volatile compounds to odour attributes. PMID:22061301

  12. Changes in flavour and taste of irradiated coffee beans

    International Nuclear Information System (INIS)

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

  13. Changes in Flavour and Taste of Irradiated Coffee Beans

    International Nuclear Information System (INIS)

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

  14. 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.)

  15. 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.

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

    Science.gov (United States)

    Badalà, Angela

    2016-05-01

    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.

  17. Leading logarithms in N-flavour mesonic Chiral Perturbation Theory

    International Nuclear Information System (INIS)

    We extend earlier work on leading logarithms in the massive nonlinear O(n) sigma model to the case of SU(N)×SU(N)/SU(N) which coincides with mesonic Chiral Perturbation Theory for N flavours of light quarks. We discuss the leading logarithms for the mass and decay constant to six loops and for the vacuum expectation value 〈q¯q〉 to seven loops. For dynamical quantities the expressions grow extremely large much faster such that we only quote the leading logarithms to five loops for the vector and scalar form factor and for meson–meson scattering. The last quantity we consider is the vector–vector to meson–meson amplitude where we quote results up to four loops for a subset of quantities, in particular for the pion polarizabilities. As a side result we provide an elementary proof that the factors of N appearing at each loop order are odd or even depending on the order and the remaining traces over external flavours

  18. 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...

  19. 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.

  20. 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.

  1. 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.

  2. 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...... masseter muscle activity (MMA), chewing force (CFO), and saliva flow rate (SFR), may also play a role. In 10 healthy young males, the retronasal expired air of menthol and menthone from peppermint-flavoured (2%) chewing gum was determined as functions of CF, SFR, MMA, and CFO. The experimental setup...

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Heat and storage effects on the flavour of peanuts.

    Science.gov (United States)

    el-Kayati, S M; Fadel, H H; Abdel Mageed, M; Farghal, S A

    1998-12-01

    Two peanut varieties, Giza 4 and Giza 5 were subjected to different heat treatments such as drying in solar drier at air speed 0.5 and 2 m/sec with average temperature 45 and 60 degrees C and heating in oven at 120 and 150 degrees C. The sensory evaluation of the two varieties showed insignificant differences among varieties and heating processes. A correlation between the sensory and instrumental data was found. The high sensory scores of samples heated at 150 degrees C were attributed to the presence of high concentration of pyrazines which were thought to contribute to flavour and aroma of fresh roasted peanut. A comparative study between the main chemical classes retained in peanut samples after storage for 3 months at room temperature showed that the aldehydes derived lipids increased significantly in the solar dried samples. The antioxidative components produced via Maillard reaction resulted in oxidative stability of the samples heated in oven.

  9. 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. PMID:22253243

  10. 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.

  11. Flavour oscillations and CP asymmetry in semileptonic Bs0 decays

    Energy Technology Data Exchange (ETDEWEB)

    Beale, Steven Thomas; /York U., Canada

    2010-01-01

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

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. Claisen, Cope and Related Rearrangements in the Synthesis of Flavour and Fragrance Compounds

    OpenAIRE

    Janusz Nowicki

    2000-01-01

    A review of the use of the Claisen, Cope and related [3,3]-sigmatropic rearrangements, sequential ("tandem") sigmatropic rearrangements and the "ene" reaction in the syntheses of flavour and fragrance compounds is presented.

  17. 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.

  18. 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.

  19. Radiatively induced flavour violation in the general two-Higgs doublet model with Yukawa alignment

    International Nuclear Information System (INIS)

    The most general two-Higgs doublet model contains new sources of flavour violation that are usually in conflict with the experimental constraints. One possibility to suppress the exotic contribution to the flavour changing neutral currents consists on imposing the alignment of the Yukawa couplings. This condition presumably holds at a high-energy scale and is spoiled by the radiative corrections. We compute in this Letter the size of the radiatively induced flavour violating Higgs couplings at the electroweak scale. These also yield the absolute lower bound on the size of the exotic contributions to the flavour changing neutral currents in any two-Higgs doublet model, barring cancellations and the existence of discrete symmetries. We show that these contributions are well below the experimental bounds in large regions of the parameter space.

  20. 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.

  1. B(s)→eμ: search for lepton flavour violation at LHCb

    OpenAIRE

    Onderwater, Cornelis; Pellegrino, Antonio; Kappert, Rosa; Wiersema, Garbrand; van Veghel, Maarten(Nikhef National Institute for Subatomic Physics, Amsterdam, The Netherlands)

    2016-01-01

    The existence of three flavors of fundamental fermions is one of the great mysteries of the standard model of particle physics. At the same time it is at the basis of a variety of exciting phenomena, such as CP violation and neutrino flavor oscillations. Hints are mounting that the assumption of lepton universality and charged lepton flavour conservation, as currently incorporated in the standard model, may not be valid. We report on our test of charged lepton flavour conservation in the deca...

  2. B-anomalies related to leptons and lepton flavour universality violation

    CERN Document Server

    Crivellin, Andreas

    2016-01-01

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

  3. Effect of Storage Period on the Physicochemical, Sensory and Microbiological Quality of Bakery Flavoured Ice Cream

    OpenAIRE

    Arashdeep Singh; Usha Bajwa

    2014-01-01

    Storage conditions were known to bring about some physicochemical changes in frozen foods. The present investigation was therefore carried out to examine the effect of storage period on the physicochemical, sensory and microbiological quality of bakery flavoured ice cream. Bakery flavoured ice cream incorporating cookies (plain and chocolate) and cakes (vanilla and chocolate) at 10 per cent level were prepared and subjected to 60 days of frozen storage and evaluated periodically...

  4. Mortality among flavour and fragrance chemical plant workers in the United States.

    OpenAIRE

    Thomas, T L

    1987-01-01

    Vital status on 1 January 1981 was determined for a cohort of 1412 white men employed in a flavour and fragrance chemical plant between 1945 and 1965 in order to investigate the risks from fatal diseases among men exposed to multiple chemicals in the manufacture of fragrances, flavours, aroma chemicals, and other organic substances. Cause specific standardised mortality ratios (SMRs) were calculated for the entire study population and for several subsets by likelihood of exposure to chemicals...

  5. Searches for new physics with lepton flavours and multi-lepton final states in ATLAS

    CERN Document Server

    Madar, Romain; The ATLAS collaboration

    2015-01-01

    Lepton flavours and multi-lepton signatures are powerful probes to search for new physics. Also, the lepton sector of the Standard Model has to be extended to describe the observed neutrino oscillations. ATLAS experiment searches for lepton flavour violation, new gauge boson allowing to unify quark and lepton fields, heavy charged and neutral leptons as well as for new phenomena in multiphoton final states are summarized in this document. The most recent results will be discussed and compared with existing results.

  6. First results with two light flavours of quarks with maximally twisted mass

    International Nuclear Information System (INIS)

    We report on first results of an ongoing effort to simulate lattice QCD with two degenerate flavours of quarks by means of the twisted mass formulation tuned to maximal twist. By utilising recent improvements of the HMC algorithm, pseudo-scalar masses well below 300 MeV are simulated on volumes L3.T with T=2L and L>2 fm and at values of the lattice spacing af=2+1+1 flavours are discussed. (orig.)

  7. 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.

  8. 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.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2010-11-15

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

  10. 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.

  11. 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. PMID:26675850

  12. 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.

  13. 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...

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

    OpenAIRE

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

    2005-01-01

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

  15. Real-time flavour tagging selection in ATLAS

    CERN Document Server

    \\v{Z}ivkovi{c}, 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 vertices 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...

  16. Real-time flavour tagging selection in ATLAS

    CERN Document Server

    Bogavac, Danijela; The ATLAS collaboration

    2015-01-01

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

  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. Single top-quark production through flavour changing neutral currents

    International Nuclear Information System (INIS)

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

  19. Flavour kinetics in an expanding quark-gluon plasma

    International Nuclear Information System (INIS)

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

  20. 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...

  1. Heavy flavours production in DIS events at HERA

    International Nuclear Information System (INIS)

    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-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 F2. 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.)

  2. Flavour fields in steady state: stress tensor and free energy

    Science.gov (United States)

    Banerjee, Avik; Kundu, Arnab; Kundu, Sandipan

    2016-02-01

    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 is embedded in AdS d+1-background, for d = 2, 4, and is related to conformal anomaly. For the special case of d = 2, the universal factor has a striking resemblance to the well-known heat current formula in (1 + 1)-dimensional conformal field theory in steady-state, which endows a plausible physical interpretation to it. Interestingly, we observe a vanishing conformal anomaly in d = 6.

  3. REAL-TIME FLAVOUR TAGGING SELECTION IN ATLAS

    CERN Document Server

    Bokan, Petar; The ATLAS collaboration

    2016-01-01

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

  4. A taste of dark matter: Flavour constraints on pseudoscalar mediators

    International Nuclear Information System (INIS)

    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

  5. 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.

  6. 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 ...

  7. 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.)

  8. Lepton Flavour Violation (LFV) upper limits for LEP2 experiments

    International Nuclear Information System (INIS)

    LFV is predicted by many models beyond the Standard Model(SM). Though the SM has been successful in accounting for essentially all the data from the laboratory experiments to date, physicists are looking for phenomena beyond the SM. One of these is the lepton flavour violation in electroweak interactions. LEP experiments have established an upper limit for neutrinoless m and t decays and two fermion production at Z0 energy. Data obtained at LEP2 are analysed for establishing upper limits at higher energies. The forthcoming results are exciting because there are models which predict LFV at a level attained by LEP and LHC experiment's sensitivities.A review of the results both theoretical and experimental is presented along with the cosmological implications. Using the L3 collaboration Monte Carlo simulations at 189 - 209 GeV we tried a prediction for the upper limit for LFV in the e+ e- > t+ t- channel. Selection criteria for tauons are presented and selection efficiency is computed. (authors)

  9. 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.)

  10. 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 ...

  11. Influence of flavour absorption on oxygen permeation through LDPE, PP, PC and PET plastics food packaging.

    Science.gov (United States)

    van Willige, R W G; Linssen, J P H; Meinders, M B J; van der Stege, H J; Voragen, A G J

    2002-03-01

    The effect of flavour absorption on the oxygen permeability of low-density polyethylene (LDPE), polypropylene (PP), polycarbonate (PC) and polyethylene terephthalate (PET) was studied using an isostatic continuous flow system. Polymer samples were exposed to a model solution containing limonene, hexyl acetate, nonanone and decanal at 40 degrees C. After exposure, one part of each sample was analysed for absorbed flavour compounds using a Large Volume Injection GC Ultrasonic 'in vial' extraction method, and from the other part, oxygen permeability was measured in a permeation cell at 25 degrees C. After 8 h of exposure, LDPE and PP samples showed a significant linear (R2 = 0.82 and 0.99) increase in oxygen permeability of 21 and 130%, respectively. Owing to swelling of the polymer samples resulting from flavour absorption, the structure of the polymeric network changed (i.e. opened) and consequently increased oxygen permeability. The oxygen permeability of exposed PC showed a significant linear (R2 = 0.78) decrease of 11% after 21 days. PC obviously did not swell like LDPE or PP. Therefore, it was suggested that absorbed flavour compounds occupied or blocked 'microcavities' through which normally oxygen is transported. Absorption of flavour compounds by PET did not affect the oxygen permeability of PET significantly. PMID:11837243

  12. Heavy Flavour Hadron Spectroscopy: Challenges and Future Prospects

    Science.gov (United States)

    Vinodkumar, P. C.

    2012-07-01

    During the last few years, wealth of new experimental results in the heavy flavor hadron sector has become available. The diversity, quantity and accuracy of the data are impressive and include many surprising spectroscopic results. Following the discovery of ηb states and the excited ηc(2S) states many excited states of open charm and beauty mesons and plethora of exotic states are reported. Discoveries of many new hadrons at B-factories have shed light on a new class of hadrons beyond the ordinary mesons. Many of these states awaits for its right identification. Though we have the theory (QCD) for the strong interaction, we are still far from extracting the major part of the hadron properties from it. These properties at the hadronic scale obviously play relevant role in many searches for new physics and new phenomenon. For obvious reasons, heavy flavour sector offers unique opportunities in this case. For example, the quarkonium systems are crucially important to improve our understanding of QCD as it falls in the low energy region where the non-perturbative effects dominate. Thus the heavy quarks / quark-antiquark bound states are ideal laboratory where our understanding of non-perturbative QCD and its interplay with perturbative QCD may be tested. A comparative review of different model predictions for example in the case of heavy flavor hadronic systems will be highlighted. The quarkonium studies may be used as a benchmark for our understanding of QCD and for the precise determination of standard model strong interaction parameters such as the constituent quark masses, αs, the confinement strength (string tension) etc.

  13. Genotoxicity and endoreduplication inducing activity of the food flavouring eugenol.

    Science.gov (United States)

    Maralhas, Alexandra; Monteiro, Ana; Martins, Célia; Kranendonk, Michel; Laires, António; Rueff, José; Rodrigues, António S

    2006-05-01

    Eugenol (1-allyl-3-methoxy-4-hydroxybenzene; CAS No. 97-53-0), a compound extracted from clove oil and marjoram, is widely used as a food flavouring substance and is present in spices such as basil, cinnamon and nutmeg. It is also used in dentistry as an antiseptic and analgesic. Structural similarities with the class IIB IARC carcinogen safrole raises questions on its putative carcinogenicity. We evaluated the genotoxicity of eugenol in V79 cells using chromosomal aberrations (CAs), with and without rat liver biotransformation (S9). Eugenol induced CAs, with significant increases (3.5% aberrant cells) at 2500 microM, demonstrating cytotoxicity at higher doses. S9 increased the induction of CAs in a dose-dependent manner to 15% at 2500 microM, with a high frequency of chromatid exchanges. In particular, an increase of endoreduplicated cells was observed, from 0% at control levels to 2.3 and 5% at 2000 microM, without and with S9, respectively. Since endoreduplication has been linked to inhibition of topoisomerase II, the topoisomerase II inhibitor ICRF-193 was used as a control inducer of endoreduplication (0.1-0.5 microM), increasing the number of endoreduplicated cells from 0% (control) to 3.5% (0.5 microM). S9 did not influence endoreduplication by ICRF-193. Both eugenol and ICRF-193 were also assayed for inhibition of topoisomerase II, and both showed a dose-dependent inhibitory effect, with ICRF-193 being a more potent inhibitor. Our results confirm that eugenol is genotoxic and raises the possibility of it having topoisomerase II inhibiting activity. PMID:16595588

  14. 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

  15. 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。

  16. 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

  17. 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.

  18. 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...... precise product mapping on quantitative differences between wine samples. Hence, the modified Flash Profile was used in the studies on co-fermentations as a sensory screening method. Different indigenous non-Saccharomyces yeasts were used in co-culture with Saccharomyces cerevisiae to increase the flavour...

  19. 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.

  20. 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.

  1. Benzaldehyde in cherry flavour as a precursor of benzene formation in beverages.

    Science.gov (United States)

    Loch, Christine; Reusch, Helmut; Ruge, Ingrid; Godelmann, Rolf; Pflaum, Tabea; Kuballa, Thomas; Schumacher, Sandra; Lachenmeier, Dirk W

    2016-09-01

    During sampling and analysis of alcohol-free beverages for food control purposes, a comparably high contamination of benzene (up to 4.6μg/L) has been detected in cherry-flavoured products, even when they were not preserved using benzoic acid (which is a known precursor of benzene formation). There has been some speculation in the literature that formation may occur from benzaldehyde, which is contained in natural and artificial cherry flavours. In this study, model experiments were able to confirm that benzaldehyde does indeed degrade to benzene under heating conditions, and especially in the presence of ascorbic acid. Analysis of a large collective of authentic beverages from the market (n=170) further confirmed that benzene content is significantly correlated to the presence of benzaldehyde (r=0.61, pcherry flavoured beverages, industrial best practices should include monitoring for benzene. Formulations containing either benzoic acid or benzaldehyde in combination with ascorbic acid should be avoided. PMID:27041300

  2. pi-pi and pi-K scatterings in three-flavour resummed chiral perturbation theory

    CERN Document Server

    Descotes-Genon, S

    2008-01-01

    The (light but not-so-light) strange quark may play a special role in the low-energy dynamics of QCD. The presence of strange quark pairs in the sea may have a significant impact of the pattern of chiral symmetry breaking : in particular large differences can occur between the chiral limits of two and three massless flavours (i.e., whether m_s is kept at its physical value or sent to zero). This may induce problems of convergence in three-flavour chiral expansions. To cope with such difficulties, we introduce a new framework, called Resummed Chiral Perturbation Theory. We exploit it to analyse pi-pi and pi-K scatterings and match them with dispersive results in a frequentist framework. Constraints on three-flavour chiral order parameters are derived.

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

    International Nuclear Information System (INIS)

    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

  4. Non-universal Z' models with protected flavour-changing interactions

    CERN Document Server

    Jung, Martin

    2016-01-01

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

  5. 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^+\

  6. 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.

  7. 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.)

  8. 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.

  9. 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.

  10. 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...

  11. The LCFIVertex package: vertexing, flavour tagging and vertex charge reconstruction with an ILC vertex detector

    CERN Document Server

    Bailey, David; Grimes, Mark; Harder, Kristian; Hillert, Sonja; Jackson, David; Jayawardena, Talini Pinto; Jeffery, Ben; Lastovicka, Tomas; Lynch, Clare; Martin, Victoria; Walsh, Roberval; Allport, Phil; Banda, Yambazi; Buttar, Craig; Cheplakov, Alexandre; Cussans, David; Damerell, Chris; de Groot, Nicolo; Fopma, Johan; Foster, Brian; Galagedera, Senerath; Gao, Rui; Gillman, Anthony; Goldstein, Joel; Greenshaw, Timothy; Halsall, Robert; Hawes, Brian; Hayrapetyan, Karen; Heath, Helen; John, Jaya; Johnson, Erik; Kundu, Nikhil; Laing, Andrew; Lastovicka-Medin, Gordana; Lau, Wing; Li, Yiming; Lintern, Andrew; Mandry, Scott; Murray, Peter; Nichols, Andy; Nomerotski, Andrei; Page, Ryan; Parkes, Chris; Perry, Colin; O'Shea, Val; Sopczak, Andre; Stefanov, Konstantin; Tabassam, Hajrah; Thomas, Stephen; Tikkanen, Tuomo; Turchetta, Renato; Tyndel, Mike; Velthuis, Jaap; Villani, Giulio; Wijnen, Thei; Woolliscroft, Tim; Worm, Steven; Yang, Stephanie; Zhang, Zhige

    2009-01-01

    The precision measurements envisaged at the International Linear Collider (ILC) depend on excellent instrumentation and reconstruction software. The correct identification of heavy flavour jets, placing unprecedented requirements on the quality of the vertex detector, will be central for the ILC programme. This paper describes the LCFIVertex software, which provides tools for vertex finding and for identification of the flavour and charge of the leading hadron in heavy flavour jets. These tools are essential for the ongoing optimisation of the vertex detector design for linear colliders such as the ILC. The paper describes the algorithms implemented in the LCFIVertex package, as well as the scope of the code and its performance for a typical vertex detector design.

  12. Studies of Higgs and flavour physics at the high pT frontier (top & FCNC) with ATLAS

    CERN Document Server

    Schaarschmidt, Jana; The ATLAS collaboration

    2016-01-01

    The studies performed by ATLAS in the sector of flavour physics in the high-pT range will be discussed, including FCNC in top decays involving coupling to gamma, Z, and Higgs, single top production, and lepton-flavour violation in Higgs decays.

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

    International Nuclear Information System (INIS)

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

  14. 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.

  15. Applied biocatalysis for the synthesis of natural flavour compounds--current industrial processes and future prospects.

    Science.gov (United States)

    Schrader, J; Etschmann, M M W; Sell, D; Hilmer, J M; Rabenhorst, J

    2004-03-01

    The industrial application of biocatalysis for the production of natural flavour compounds is illustrated by a discussion of the production of vanillin, gamma-decalactone, carboxylic acids, C6 aldehydes and alcohols ('green notes'), esters, and 2-phenylethanol. Modern techniques of molecular biology and process engineering, such as heterologous expression of genes, site-directed mutagenesis, whole-cell biocatalysis in biphasic systems, and cofactor regeneration for in vitro oxygenation, may result in more biocatalytic processes for the production of flavour compounds in the future. PMID:15127786

  16. 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, Vladimir; 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, Igancio 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.

  17. Adolescents’ responses to the promotion and flavouring of e-cigarettes

    OpenAIRE

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

    2015-01-01

    Objectives The purpose of the study is to examine adolescents’ awareness of e-cigarette marketing and investigate the impact of e-cigarette flavour descriptors on perceptions of product harm and user image. Methods Data come from the 2014 Youth Tobacco Policy Survey, a cross-sectional in-home survey conducted with 11–16 year olds across the UK (n = 1205). Adolescents’ awareness of e-cigarette promotion, brands, and flavours was assessed. Perceptions of product harm, and likely user of four ex...

  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. 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.

  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.