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Sample records for affecting important flavor

  1. Water deficit alters differentially metabolic pathways affecting important flavor and quality traits in grape berries of Cabernet Sauvignon and Chardonnay

    Directory of Open Access Journals (Sweden)

    Deluc Laurent G

    2009-05-01

    . Chardonnay berries, which lack any significant anthocyanin content, exhibited increased photoprotection mechanisms under water deficit conditions. Water deficit increased ABA, proline, sugar and anthocyanin concentrations in Cabernet Sauvignon, but not Chardonnay berries, consistent with the hypothesis that ABA enhanced accumulation of these compounds. Water deficit increased the transcript abundance of lipoxygenase and hydroperoxide lyase in fatty metabolism, a pathway known to affect berry and wine aromas. These changes in metabolism have important impacts on berry flavor and quality characteristics. Several of these metabolites are known to contribute to increased human-health benefits.

  2. How can Early Life Flavor Experiences Affect Food Preferences?

    Directory of Open Access Journals (Sweden)

    Seray Kabaran

    2017-01-01

    Full Text Available Early experiences with food flavors lead up to children’s food preferences and develop long-lasting flavor preferences and healthy eating habits. The process of flavor learning begins during pregnancy by the foods eaten by mothers which pass to the amniotic fluid. Some flavors coming from the mother’s diet that pass to the amniotic fluid are detected by the fetus. This flavor learning continues after birth with breastfeeding, since the human milk is composed of flavors which reflect the foods consumed by the mother. Flavor composition in human milk which changes during the course of lactation due to the transmission of flavors into human milk enables the baby to get used to new flavors. Therefore, breastfed infants are likely to accept flavor changes and novel flavors more than formula fed infants. Flavor learning continues with starting complementary foods and eating the foods directly. Exposure to a specific flavor and repeated exposures in different times may facilitate the acceptance of this flavor. Furthermore, infants exposed to a variety of foods accept new flavors than infants following a monotonous diet. This underlines the importance of promoting the access to a variety of foods in early childhood. In conclusion, pregnant and lactating women should have variety of healthy foods in their diets with a variety of flavors and they should be encouraged to breastfeed their babies. In addition, starting complementary foods and early repeated exposure to a wide variety of healthy foods, the infants should get familiar with the flavor of healthy and various food. These factors may influence the development of healthy food preferences and healthy eating habits in later periods.

  3. Altering the fat content affects flavor release in a model yogurt system.

    Science.gov (United States)

    Brauss, M S; Linforth, R S; Cayeux, I; Harvey, B; Taylor, A J

    1999-05-01

    Flavored yogurts differing in fat content were eaten, and the release of flavor volatiles was measured by monitoring the volatile composition of air from the nose in real time by atmospheric pressure ionization mass spectrometry. Low-fat yogurts (0.2%) were found to release volatiles more quickly and at higher intensity but with less persistence than yogurts containing fat at 3.5 and 10% fat. Yogurts with increasing fat content had higher viscosity and lower relative particle size. Lipophilic compounds were more affected by fat for maximum volatile intensity, but not time-to-maximum intensity or persistence. Sensory assessment of the yogurts found significant differences in intensity and speed of onset of flavor, but not overall length of perception.

  4. Furfuryl ethyl ether: important aging flavor and a new marker for the storage conditions of beer.

    Science.gov (United States)

    Vanderhaegen, Bart; Neven, Hedwig; Daenen, Luk; Verstrepen, Kevin J; Verachtert, Hubert; Derdelinckx, Guy

    2004-03-24

    Recently, it was reported that furfuryl ethyl ether is an important flavor compound indicative of beer storage and aging conditions. A study of the reaction mechanism indicates that furfuryl ethyl ether is most likely formed by protonation of furfuryl alcohol or furfuryl acetate followed by S(N)2-substitution of the leaving group by the nucleophilic ethanol. For the reaction in beer, a pseudo-first-order reaction kinetics was derived. A close correlation was found between the values predicted by the kinetic model and the actual furfuryl ethyl ether concentration evolution during storage of beer. Furthermore, 10 commercial beers of different types, aged during 4 years in natural conditions, were analyzed, and it was found that the furfuryl ethyl ether flavor threshold was largely exceeded in each type of beer. In these natural aging conditions, lower pH, darker color, and higher alcohol content were factors that enhanced furfuryl ethyl ether formation. On the other hand, sulfite clearly reduced furfuryl ethyl ether formation. All results show that the furfuryl ethyl ether concentration is an excellent time-temperature integrator for beer storage.

  5. Prenatal flavor exposure affects growth, health and behavior of newly weaned piglets

    NARCIS (Netherlands)

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

    2010-01-01

    Young animals can learn about flavors from the maternal diet that appear in the amniotic fluid and mother's milk, which may reduce neophobia for similarly flavored food types at weaning. Flavor learning may be beneficial for piglets, which after the rather abrupt weaning in pig husbandry frequently

  6. The fungicide triadimefon affects beer flavor and composition by influencing Saccharomyces cerevisiae metabolism

    Science.gov (United States)

    Kong, Zhiqiang; Li, Minmin; An, Jingjing; Chen, Jieying; Bao, Yuming; Francis, Frédéric; Dai, Xiaofeng

    2016-09-01

    Despite the fact that beer is produced on a large scale, the effects of pesticide residues on beer have been rarely investigated. In this study, we used micro-brewing settings to determine the effect of triadimefon on the growth of Saccharomyces cerevisiae and beer flavor. The yeast growth in medium was significantly inhibited (45%) at concentrations higher than 5 mg L‑1, reaching 80% and 100% inhibition at 10 mg L‑1 and 50 mg L‑1, respectively. There were significant differences in sensory quality between beer samples fermented with and without triadimefon based on data obtained with an electronic tongue and nose. Such an effect was most likely underlain by changes in yeast fermentation activity, including decreased utilization of maltotriose and most amino acids, reduced production of isobutyl and isoamyl alcohols, and increased ethyl acetate content in the fungicide treated samples. Furthermore, yeast metabolic profiling by phenotype microarray and UPLC/TOF-MS showed that triadimefon caused significant changes in the metabolism of glutathione, phenylalanine and sphingolipids, and in sterol biosynthesis. Thus, triadimefon negatively affects beer sensory qualities by influencing the metabolic activity of S. cerevisiae during fermentation, emphasizing the necessity of stricter control over fungicide residues in brewing by the food industry.

  7. The fungicide triadimefon affects beer flavor and composition by influencing Saccharomyces cerevisiae metabolism

    Science.gov (United States)

    Kong, Zhiqiang; Li, Minmin; An, Jingjing; Chen, Jieying; Bao, Yuming; Francis, Frédéric; Dai, Xiaofeng

    2016-01-01

    Despite the fact that beer is produced on a large scale, the effects of pesticide residues on beer have been rarely investigated. In this study, we used micro-brewing settings to determine the effect of triadimefon on the growth of Saccharomyces cerevisiae and beer flavor. The yeast growth in medium was significantly inhibited (45%) at concentrations higher than 5 mg L−1, reaching 80% and 100% inhibition at 10 mg L−1 and 50 mg L−1, respectively. There were significant differences in sensory quality between beer samples fermented with and without triadimefon based on data obtained with an electronic tongue and nose. Such an effect was most likely underlain by changes in yeast fermentation activity, including decreased utilization of maltotriose and most amino acids, reduced production of isobutyl and isoamyl alcohols, and increased ethyl acetate content in the fungicide treated samples. Furthermore, yeast metabolic profiling by phenotype microarray and UPLC/TOF-MS showed that triadimefon caused significant changes in the metabolism of glutathione, phenylalanine and sphingolipids, and in sterol biosynthesis. Thus, triadimefon negatively affects beer sensory qualities by influencing the metabolic activity of S. cerevisiae during fermentation, emphasizing the necessity of stricter control over fungicide residues in brewing by the food industry. PMID:27629523

  8. Data on green tea flavor determinantes as affected by cultivars and manufacturing processes

    OpenAIRE

    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

    2016-01-01

    This paper presents data related to an article entitled “Green tea flavor determinants and their changes over manufacturing processes” (Han et al., 2016) [1]. Green tea samples were prepared with steaming and pan firing treatments from the tender leaves of tea cultivars ‘Bai-Sang Cha’ (‘BAS’) and ‘Fuding-Dabai Cha’ (‘FUD’). Aroma compounds from the tea infusions were detected and quantified using HS-SPME coupled with GC/MS. Sensory evaluation was also made for characteristic tea flavor. The d...

  9. Data on green tea flavor determinantes as affected by cultivars and manufacturing processes

    OpenAIRE

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

    2017-01-01

    This paper presents data related to an article entitled “Green tea flavor determinants and their changes over manufacturing processes” (Han et al., 2016) [1]. Green tea samples were prepared with steaming and pan firing treatments from the tender leaves of tea cultivars ‘Bai-Sang Cha’ (‘BAS’) and ‘Fuding-Dabai Cha’ (‘FUD’). Aroma compounds from the tea infusions were detected and quantified using HS-SPME coupled with GC/MS. Sensory evaluation was also made for characteristic tea flavor. The d...

  10. Data on green tea flavor determinantes as affected by cultivars and 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

    2017-02-01

    This paper presents data related to an article entitled "Green tea flavor determinants and their changes over manufacturing processes" (Han et al., 2016) [1]. Green tea samples were prepared with steaming and pan firing treatments from the tender leaves of tea cultivars 'Bai-Sang Cha' ('BAS') and 'Fuding-Dabai Cha' ('FUD'). Aroma compounds from the tea infusions were detected and quantified using HS-SPME coupled with GC/MS. Sensory evaluation was also made for characteristic tea flavor. The data shows the abundances of the detected aroma compounds, their threshold values and odor characteristics in the two differently processed tea samples as well as two different cultivars.

  11. Low body temperature affects associative processes in long-trace conditioned flavor aversion.

    Science.gov (United States)

    Misanin, J R; Wilson, H A; Schwarz, P R; Tuschak, J B; Hinderliter, C F

    1998-12-01

    A series of experiments examined the effect of low body temperature on the associative process in long-trace conditioned flavor aversion. Experiment 1 demonstrated that maintaining a low body temperature between conditioned stimulus (CS) and unconditioned stimulus (US) administration facilitates the associative process and allows a flavor aversion to be conditioned in young rats over an interval that would normally not support conditioning. Experiments 2 and 3 demonstrated that this was due neither to lingering systemic saccharin serving as a CS nor to a cold induced enhancement of US intensity. Experiment 4 demonstrated that inducing hypothermia at various times during a 3-h CS-US interval results in an apparent delay of reinforcement gradient. We propose that a cold induced decrease in metabolic rate slows the internal clock that governs the perception of time and that the CS-US association depends upon perceived contiguity rather than upon an external clock-referenced contiguity.

  12. Data on green tea flavor determinantes as affected by cultivars and manufacturing processes

    Directory of Open Access Journals (Sweden)

    Zhuo-Xiao Han

    2017-02-01

    Full Text Available This paper presents data related to an article entitled “Green tea flavor determinants and their changes over manufacturing processes” (Han et al., 2016 [1]. Green tea samples were prepared with steaming and pan firing treatments from the tender leaves of tea cultivars ‘Bai-Sang Cha’ (‘BAS’ and ‘Fuding-Dabai Cha’ (‘FUD’. Aroma compounds from the tea infusions were detected and quantified using HS-SPME coupled with GC/MS. Sensory evaluation was also made for characteristic tea flavor. The data shows the abundances of the detected aroma compounds, their threshold values and odor characteristics in the two differently processed tea samples as well as two different cultivars.

  13. Physical and Flavor Profiles of Arabica Coffee as Affected by Cherry Storage Before Pulping

    Directory of Open Access Journals (Sweden)

    Yusianto .

    2014-08-01

    Full Text Available Harvesting and pulping process of coffee cherry in the same day is inaccesible. Storage of coffee cherry before pulping was carried out incorrectly. Some storage treatments before pulping of Arabica coffee cherry had been examined at Indonesian Coffee and Cocoa Research Institute using Arabica coffee cherries from Andungsari Experimental Garden, Bondowoso, East Java. Treatments of the experiment were method and period of cherry storage. Methods of coffee cherry storage were put in plastic sacks; immerse in water, without water replacement; and immerse in water with daily water replacement. Period of coffee cherry storage were 0, 1, 2, 3, 4, 5, 6, and 7 days. After storage treatments, the coffee cherries were pulped, fermented, washed, sundried, and dehulled. The experiment were carried out using randomized block design with three replications. Observation of coffee cherry during storage periods was done on the physical and temperature. Observation of the green coffee were done on the color dan bulk density. The green coffee were roasted at medium roast level for sensory analysis. Observation of roasting profile were out-turn, bulk density and pH of roasted coffee. Sensory analysis used Specialty Coffee Association of America method. Methods and period of cherry storage before pulping significanly influence on the cherry color, parchment color, green coffee color, and the flavor profile of Arabica coffee. Color of dry parchment changed to be red-brown becouse of cherry immersed in water for two days or more. In plastic sacks, Arabica coffee cherry may be stored only for two days, but underwater with or without water replacement, should be not more than five days. Green and sensory quality of Arabica coffee will be deteriorated after five days storage underwater. Coffee cherry storage immerse in water with daily replacing water may improve sensory quality of Arabica coffee.Key word: Arabica coffe, storage, pulping, flavor, physical

  14. Flavor physics: The flavor physics (P2) working group

    Energy Technology Data Exchange (ETDEWEB)

    Marina Artuso et al.

    2002-12-10

    Flavor physics has recently made striking advances. The Snowmass Flavor Physics Working Group has attempted to identify the important open questions in this field, and to describe the diverse future program that would address them.

  15. Flavor Memory

    NARCIS (Netherlands)

    Mojet, Jos; Köster, Ep

    2016-01-01

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

  16. Flavor variability and flavor stability of U.S.-produced whole milk powder.

    Science.gov (United States)

    Lloyd, M A; Drake, M A; Gerard, P D

    2009-09-01

    Flavor variability and stability of U.S.-produced whole milk powder (WMP) are important parameters for maximizing quality and global competitiveness of this commodity. This study characterized flavor and flavor stability of domestic WMP. Freshly produced (flavors based on selected volatiles. All WMP were between 2% and 3% moisture and 0.11 and 0.25 water activity initially. WMP varied in initial flavor profiles with varying levels of cooked, milk fat, and sweet aromatic flavors. During storage, grassy and painty flavors developed while sweet aromatic flavor intensities decreased (P flavors were confirmed by increased levels (P flavor (R(2)= 0.38, P flavor (R(2)= 0.61, P flavor and flavor stability.

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

    Directory of Open Access Journals (Sweden)

    Carlos eVelasco

    2015-03-01

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

  18. How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance.

    Science.gov (United States)

    Issaoui, Manel; Flamini, Guido; Souid, Sondess; Bendini, Alessandra; Barbieri, Sara; Gharbi, Ines; Toschi, Tullia Gallina; Cioni, Pier Luigi; Hammami, Mohamed

    2016-06-01

    With the aim to expand the olive oil market to a larger number of consumers who are not familiar with the sensory characteristics of virgin olive oil, the use of novel products known as "flavored olive oils", obtained by adding different kind of spices and aromatic herbs, is spreading in many countries. In order to test consumer acceptability of this type of product, in a country (Tunisia) in which virgin olive oil is regularly consumed, flavored olive oils were prepared by adding aromatic extracts of thyme, oregano, a mix of herbs (used as pizza seasoning), rosemary, and basil to a monovarietal Chemlali virgin olive oil and a consumer test on 206 subjects was performed. Selected quality parameters (free acidity, peroxide number, oxidative stability, specific absorption at K232 nm and K270 nm) were also measured and no significant variations were detected. Slight differences were found concerning the content of minor compounds (chlorophylls, carotenoids and total phenols). On the other hand, notable differences were seen in the profiles of volatile compounds, which appeared to be responsible for the observed variability in consumer acceptance. Although the unflavored oil was more appreciated than the flavored ones, among the latter, thyme flavored olive oil was the most appreciated.

  19. Peanut composition, flavor, and nutrition

    Science.gov (United States)

    Peanuts are an important source of nutrition worldwide. They are used as food, as an ingredient and as an important source of cooking oil. They are usually roasted before consumption which results in changes in nutrition, texture and flavor. The flavor is important for repeat purchases. This cha...

  20. Potential Hazards in Smoke-Flavored Fish

    Institute of Scientific and Technical Information of China (English)

    LIN Hong; JIANG Jie; LI Donghua

    2008-01-01

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

  1. Factors Affecting Entrapment in Escalating Conflicts: The Importance of Timing.

    Science.gov (United States)

    Brockner, Joel; And Others

    1982-01-01

    Conducted two studies to test the notion that various factors, i.e., situation-personal, may differentially affect degrees of entrapment (amount invested) depending upon the point in time at which they are introduced. The results of both studies suggest amount invested depends upon timing in the entrapment process. (RC)

  2. Importance and sensitivity of parameters affecting the Zion Seismic Risk

    Energy Technology Data Exchange (ETDEWEB)

    George, L.L.; O' Connell, W.J.

    1985-06-01

    This report presents the results of a study on the importance and sensitivity of structures, systems, equipment, components and design parameters used in the Zion Seismic Risk Calculations. This study is part of the Seismic Safety Margins Research Program (SSMRP) supported by the NRC Office of Nuclear Regulatory Research. The objective of this study is to provide the NRC with results on the importance and sensitivity of parameters used to evaluate seismic risk. These results can assist the NRC in making decisions dealing with the allocation of research resources on seismic issues. This study uses marginal analysis in addition to importance and sensitivity analysis to identify subject areas (input parameter areas) for improvements that reduce risk, estimate how much the improvement dfforts reduce risk, and rank the subject areas for improvements. Importance analysis identifies the systems, components, and parameters that are important to risk. Sensitivity analysis estimates the change in risk per unit improvement. Marginal analysis indicates the reduction in risk or uncertainty for improvement effort made in each subject area. The results described in this study were generated using the SEISIM (Systematic Evaluation of Important Safety Improvement Measures) and CHAIN computer codes. Part 1 of the SEISIM computer code generated the failure probabilities and risk values. Part 2 of SEISIM, along with the CHAIN computer code, generated the importance and sensitivity measures.

  3. An important concept affecting students' motivation levels: Rewards and punishments

    Directory of Open Access Journals (Sweden)

    Erkan Yaman

    2014-05-01

    Full Text Available The purpose of this research is to examine the effects of reward and punishment on student’s motivation level. This research is performed by interviewing with 22 students who are eleven times rewarded and eleven times punished in total. 12 female and 10 males constitute the sample group of the study. The average age of the group is thirteen and they are secondary school students. Qualitative research method is used in data collection. Interviews are recorded by voice record device and a standardized open-ended interview was used as data collection tool for the study. Reward contribute to happiness, enthusiasm, ambition of success, will of studying lesson, following classroom rules, pride, self-confidence and socialization. Students require a reward to increase the level of motivation, but sometimes undeserving people are rewarded and certain people outside. When it comes to punishment, beating, removal from class, class changes, expel are the ways of punishments. Instead of bringing about the extinction of punishment, it is emphasized that punishment reinforce the punished behaviors. The cause of these negative judgments is that the teacher punishes the students with his/her bias without distinguishing fair or unfair. Students are adversely affected by the punishments. Especially, beaten in front of everyone may leave permanent scars on students and it cause a bias against the class and teachers. A student should be able to know which behaviors are rewarded and which ones are punished clearly before. While the award was given, the teacher should give spiritual awards that provide pupils feel themselves valued.

  4. Gluino Meets Flavored Naturalness

    CERN Document Server

    Blanke, Monika; Galon, Iftah; Perez, Gilad

    2015-01-01

    We study constraints from LHC run I on squark and gluino masses in the presence of squark flavor violation. Inspired by the concept of `flavored naturalness', we focus on the impact of a non-zero stop-scharm mixing and mass splitting in the right-handed sector. To this end, we recast four searches of the ATLAS and CMS collaborations, dedicated either to third generation squarks, to gluino and squarks of the first two generations, or to charm-squarks. In the absence of extra structure, the mass of the gluino provides an additional source of fine tuning and is therefore important to consider within models of flavored naturalness that allow for relatively light squark states. When combining the searches, the resulting constraints in the plane of the lightest squark and gluino masses are rather stable with respect to the presence of flavor-violation, and do not allow for gluino masses of less than 1.2 TeV and squarks lighter than about 550 GeV. While these constraints are stringent, interesting models with sizabl...

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

    NARCIS (Netherlands)

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

    2003-01-01

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

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

    Science.gov (United States)

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

    2015-12-01

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

  7. Flavor Dependence of the S-parameter

    DEFF Research Database (Denmark)

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

    2011-01-01

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

  8. Neutrino Flavor Oscillations without Flavor Mixing Angles

    CERN Document Server

    Dienes, Keith R; Dienes, Keith R.; Sarcevic, Ina

    2001-01-01

    We demonstrate that sizable neutrino flavor oscillations can be generated in a model with large extra spacetime dimensions even if the physics on the brane is flavor-diagonal, the bulk neutrino theory is flavor-neutral, and the brane/bulk couplings are flavor-blind. We also discuss several phenomenological aspects of the ``bulk-mediated'' neutrino oscillations inherent in this model. [Based on talks given at Neutrino 2000 (Sudbury, Canada, June 2000), the Aspen Workshop on Neutrinos with Mass (Aspen, Colorado, July 2000), and DARK 2000 (Heidelberg, Germany, July 2000).

  9. Lepton flavor violation in flavored gauge mediation

    Energy Technology Data Exchange (ETDEWEB)

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

    2014-12-01

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

  10. Flavor changing nucleon decay

    Science.gov (United States)

    Maekawa, Nobuhiro; Muramatsu, Yu

    2017-04-01

    Recent discovery of neutrino large mixings implies the large mixings in the diagonalizing matrices of 5 bar fields in SU (5) grand unified theory (GUT), while the diagonalizing matrices of 10 fields of SU (5) are expected to have small mixings like Cabibbo-Kobayashi-Maskawa matrix. We calculate the predictions of flavor changing nucleon decays (FCND) in SU (5), SO (10), and E6 GUT models which have the above features for mixings. We found that FCND can be the main decay mode and play an important role to test GUT models.

  11. 78 FR 9577 - Importation of Horses From Contagious Equine Metritis-Affected Countries

    Science.gov (United States)

    2013-02-11

    ... Animal and Plant Health Inspection Service 9 CFR Part 93 RIN 0579-AD31 Importation of Horses From... the regulations regarding the importation of horses from countries affected with contagious equine metritis (CEM) by incorporating an additional certification requirement for imported horses 731 days of...

  12. 76 FR 52547 - Importation of Horses From Contagious Equine Metritis-Affected Countries

    Science.gov (United States)

    2011-08-23

    ... Animal and Plant Health Inspection Service 9 CFR Part 93 RIN 0579-AD31 Importation of Horses From... importation of horses from countries affected with contagious equine metritis. We are also delaying the.... ``Subpart C--Horses,'' Sec. Sec. 93.300 through 93.326, pertains to the importation of horses into...

  13. 76 FR 16683 - Importation of Horses From Contagious Equine Metritis-Affected Countries

    Science.gov (United States)

    2011-03-25

    ... Inspection Service 9 CFR Part 93 RIN 0579-AD31 Importation of Horses From Contagious Equine Metritis-Affected... comments. SUMMARY: We are amending the regulations regarding the importation of horses from countries... imported horses 731 days of age or less and adding new testing protocols for test mares and...

  14. Neutrinos and flavor symmetries

    Science.gov (United States)

    Tanimoto, Morimitsu

    2015-07-01

    We discuss the recent progress of flavor models with the non-Abelian discrete symmetry in the lepton sector focusing on the θ13 and CP violating phase. In both direct approach and indirect approach of the flavor symmetry, the non-vanishing θ13 is predictable. The flavor symmetry with the generalised CP symmetry can also predicts the CP violating phase. We show the phenomenological analyses of neutrino mixing for the typical flavor models.

  15. Neutrinos and flavor symmetries

    Energy Technology Data Exchange (ETDEWEB)

    Tanimoto, Morimitsu

    2015-07-15

    We discuss the recent progress of flavor models with the non-Abelian discrete symmetry in the lepton sector focusing on the θ{sub 13} and CP violating phase. In both direct approach and indirect approach of the flavor symmetry, the non-vanishing θ{sub 13} is predictable. The flavor symmetry with the generalised CP symmetry can also predicts the CP violating phase. We show the phenomenological analyses of neutrino mixing for the typical flavor models.

  16. Gras flavoring substances 24

    NARCIS (Netherlands)

    Smith, R.L.; Waddell, W.J.; Cohen, S.M.; Feron, V.J.; Marnett, L.J.; Portoghese, P.S.; Rietjens, I.M.C.M.; Adams, T.B.; Gavin, C.L.; Mcgowen, M.M.; Taylor, S.V.; Williams, M.C.

    2009-01-01

    The Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) presented safety and usage data on 236 GRAS flavor ingredients in its 24th publication. The publication revealed that these 236 flavor ingredients were of Japanese origin that were granted GRAS status. It revealed that the G

  17. The Importance of Affective Factors in Self-Access Language Learning courses

    Directory of Open Access Journals (Sweden)

    Sergio Valdivia

    2011-06-01

    Full Text Available In this short summary, we investigate the importance of learners’ emotional involvement in self-directed learning. We begin by briefly examining the literature related to affective factors in self-access language learning. We then describe two examples of institutions with self-access centres that place particular importance on affective factors in courses of self-directed study. The first example is in a university in Japan, where affective strategies are introduced through self-directed learning modules. The second example is in a university in Mexico, where educators are investigating how feelings about self-access language learning can change over time.

  18. Determining flavor and flavor variability in commercially produced liquid cheddar whey.

    Science.gov (United States)

    Carunchia Whetstine, M E; Parker, J D; Drake, M A; Larick, D K

    2003-02-01

    Dried whey and whey protein are important food ingredients. Functionality of whey products has been studied extensively. Flavor inconsistency and flavors which may carry through to the finished product can limit whey ingredient applications in dairy and nondairy foods. The goal of this research was to determine the flavor and flavor variability of commercially produced liquid Cheddar cheese whey. Liquid Cheddar cheese whey from five culture blends from two different stirred-curd Cheddar cheese manufacturing facilities was collected. Whey flavor was characterized using instrumental and sensory methods. Wide variation in whey headspace volatiles was observed between different manufacturing facilities (P whey samples were also different (P whey flavor profiles were also confirmed by descriptive sensory analysis (P whey flavor were attributed to differences in milk source, processing and handling and starter culture blend. The flavor of liquid Cheddar cheese whey is variable and impacted by milk source and starter culture rotation. Results from this study will aid future studies that address the impact of liquid whey flavor variability on flavor of dried whey ingredients.

  19. Effects of Lipoxygenase Null Genes of Soybean in Controlling Beany-flavor of Soymilk and Soyflour

    Institute of Scientific and Technical Information of China (English)

    MA Hao; GUAN Chun-yun; HE Xiao-ling; ZHANG Guo-zheng; DIN An-lin

    2002-01-01

    The flavor of the soymilk and soyflour obtained from the lipoxygenase mutant isolines was concentrated by simultaneous distillation and extraction (SDE), and its constituents were identified by gas chromatography (GC) and gas chromatography-mass spectrometry. Results showed that the same 24 flavor constituents were isolated in both soymilk and soyflour, and most of them were aldehydes and alcohols. Lox2 was most responsible for the production of the volatile and beany-flavor components, and Lox1 less responsible.Lox3 was least responsible and can reduce the yield of hexanal. Either Lx1 or Lx2 could significantly reduce the volatile and beany-flavor, and Lx3 could significantly increase the yield of hexanal. Primary and secondary interactions existed among the null mutant genes, and the major effects and interactions could be affected by processing conditions. The isoline with triple lipoxygenase null genes yielded the least volatile and beany-flavor components, and the isoline without the lipoxygenase gene Lx3 produced the greatest amount of the volatile and beany-flavor components. The amounts of volatile and beany-flavor components produced by the other isolines were between that of the isoline with triple lipoxygenase null genes and the isoline without lipoxygenase gene Lx3. According to the correlation analysis, the hexanal amount could be used as an index in evaluating the importance of lipoxygenase isozymes in the yield of beany-flavor compounds, and the effects of the different types of lipoxygenase null mutants in controlling beany-flavor compounds. The cultivars with triple lipoxygenase null genes will be a quality raw material for soyfood processing.

  20. THE IMPORTANCE OF AFFECT TO BUILD CONSUMER TRUST IN HIGH-CONSEQUENCES EXCHANGES

    Directory of Open Access Journals (Sweden)

    Mellina da Silva Terres

    2012-12-01

    Full Text Available The present article investigates the importance of affect displayed by service provider to build consumer trust in high consequence exchanges. High-consequence exchanges are difficult situations in which the choices present a dilemma that can cause stress and severe emotional reactions (KAHN; LUCE, 2003. In this specific case, trust based on affect seems to become important; mainly because consumers may not have ability to evaluate the cognitive aspects of the situation, and moreover, a medical services failure can be highly problematic or even fatal (LEISEN; HYMAN, 2004. On the other hand, in low-consequence choices, we are predicting that cognition will be more important than affect in building trust. In this kind of situation, patients are more self-confident, less sensitive, and don’t perceive a high probability of loss (KUNREUTHER et al., 2002, and therefore focuses more on the rational outcomes.

  1. Neutrino scattering and flavor transformation in supernovae

    CERN Document Server

    Cherry, John F; Friedland, Alexander; Fuller, George M; Vlasenko, Alexey

    2012-01-01

    We argue that the small fraction of neutrinos that undergo direction-changing scattering outside of the neutrinosphere could have significant influence on neutrino flavor transformation in core-collapse supernova environments. We show that the standard treatment for collective neutrino flavor transformation is adequate at late times, but could be inadequate in the crucial shock revival/explosion epoch of core-collapse supernovae, where the potentials that govern neutrino flavor evolution are affected by the scattered neutrinos. Taking account of this effect, and the way it couples to entropy and composition, will require a new paradigm in supernova modeling.

  2. Flavored Orbifold GUT

    CERN Document Server

    Adulpravitchai, Adisorn

    2010-01-01

    Orbifold grand unified theories (GUTs) solve several problems in GUT model building. Therefore, it is intriguing to investigate similar constructions in the flavor context. In this letter, we propose that a flavor symmetry might emerge due to orbifold compactification and be simultaneously broken by boundary conditions of the orbifold. The combination of the orbifold parities in gauge and flavor space determines the zero modes. We demonstrate the construction in a 6d supersymmetric (SUSY) SO(10)\\times S_4 orbifold GUT model.

  3. The importance of building construction materials relative to other factors affecting structure survival during wildfire

    Science.gov (United States)

    Syphard, Alexandra D.; Brennan, Teresa J.; Keeley, Jon E.

    2017-01-01

    Structure loss to wildfire is a serious problem in wildland-urban interface areas across the world. Laboratory experiments suggest that fire-resistant building construction and design could be important for reducing structure destruction, but these need to be evaluated under real wildfire conditions, especially relative to other factors. Using empirical data from destroyed and surviving structures from large wildfires in southern California, we evaluated the relative importance of building construction and structure age compared to other local and landscape-scale variables associated with structure survival. The local-scale analysis showed that window preparation was especially important but, in general, creating defensible space adjacent to the home was as important as building construction. At the landscape scale, structure density and structure age were the two most important factors affecting structure survival, but there was a significant interaction between them. That is, young structure age was most important in higher-density areas where structure survival overall was more likely. On the other hand, newer-construction structures were less likely to survive wildfires at lower density. Here, appropriate defensible space near the structure and accessibility to major roads were important factors. In conclusion, community safety is a multivariate problem that will require a comprehensive solution involving land use planning, fire-safe construction, and property maintenance.

  4. Flavored Co-annihilations

    CERN Document Server

    Choudhury, Debtosh; Vempati, Sudhir K

    2011-01-01

    In minimal supergravity (mSUGRA) or CMSSM, one of the main co-annihilating partners of the neutralino is the right handed stau, $\\tilde{\\tau}_R$. In the presence of flavor violation in the right handed sector, the co-annihilating partner would be a flavor mixed state. The flavor effect is two fold: (a) It changes the mass of the $\\tilde{\\tau}_{1}$, thus modifying the parameter space of the co-annihilation and (b) flavor violating scatterings could now contribute to the cross-sections in the early universe. In fact, it is shown that for large enough $\\delta \\sim 0.2$, these processes would constitute the dominant channels in co-annihilation regions. The amount of flavor mixing permissible is constrained by flavor violating $\\tau \\to \\mu$ or $\\tau \\to e$ processes. For $\\Delta_{RR}$ mass insertions, the constraints from flavor violation are not strong enough in some regions of the parameter space due to partial cancellations in the amplitudes. In mSUGRA, the regions with cancelations within LFV amplitudes do no...

  5. FormFlavor Manual

    CERN Document Server

    Evans, Jared A

    2016-01-01

    This manual describes the usage and structure of FormFlavor, a Mathematica-based tool for computing a broad list of flavor and CP observables in general new physics models. Based on the powerful machinery of FeynArts and FormCalc, FormFlavor calculates the one-loop Wilson coefficients of the dimension 5 and 6 Standard Model effective Lagrangian entirely from scratch. These Wilson coefficients are then evolved down to the low scale using one-loop QCD RGEs, where they are transformed into flavor and CP observables. The last step is accomplished using a model-independent, largely stand-alone package called FFObservables that is included with FormFlavor. The SM predictions in FFObservables include up-to-date references and accurate current predictions. Using the functions and modular structure provided by FormFlavor, it is straightforward to add new observables. Currently, FormFlavor is set up to perform these calculations for the general, non-MFV MSSM, but in principle it can be generalized to arbitrary FeynArts...

  6. Slepton Flavor Physics at Linear Colliders

    CERN Document Server

    Dine, Michael; Thomas, S; Dine, Michael; Grossman, Yuval; Thomas, Scott

    2001-01-01

    If low energy supersymmetry is realized in nature it is possible that a first generation linear collider will only have access to some of the superpartners with electroweak quantum numbers. Among these, sleptons can provide sensitive probes for lepton flavor violation through potentially dramatic lepton violating signals. Theoretical proposals to understand the absence of low energy quark and lepton flavor changing neutral currents are surveyed and many are found to predict observable slepton flavor violating signals at linear colliders. The observation or absence of such sflavor violation will thus provide important indirect clues to very high energy physics. Previous analyses of slepton flavor oscillations are also extended to include the effects of finite width and mass differences.

  7. Lectures on Flavor Physics and CP Violation

    CERN Document Server

    Grinstein, B

    2016-01-01

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

  8. Lepton flavor violating quarkonium decays

    CERN Document Server

    Hazard, Derek E

    2016-01-01

    We argue that lepton flavor violating (LFV) decays $M \\to \\ell_1 \\overline \\ell_2$ of quarkonium states $M$ with different quantum numbers could be used to put constraints on the Wilson coefficients of effective operators describing LFV interactions at low energy scales. We note that restricted kinematics of the two-body quarkonium decays allows us to select operators with particular quantum numbers, significantly reducing the reliance on the single operator dominance assumption that is prevalent in constraining parameters of the effective LFV Lagrangian. We shall also argue that studies of radiative lepton flavor violating $M \\to \\gamma \\ell_1 \\overline \\ell_2$ decays could provide important complementary access to those effective operators.

  9. Importance sampling method of correction for multiple testing in affected sib-pair linkage analysis

    OpenAIRE

    Klein, Alison P.; Kovac, Ilija; Sorant, Alexa JM; Baffoe-Bonnie, Agnes; Doan, Betty Q; Ibay, Grace; Lockwood, Erica; Mandal, Diptasri; Santhosh, Lekshmi; Weissbecker, Karen; Woo, Jessica; Zambelli-Weiner, April; Zhang, Jie; Naiman, Daniel Q.; Malley, James

    2003-01-01

    Using the Genetic Analysis Workshop 13 simulated data set, we compared the technique of importance sampling to several other methods designed to adjust p-values for multiple testing: the Bonferroni correction, the method proposed by Feingold et al., and naïve Monte Carlo simulation. We performed affected sib-pair linkage analysis for each of the 100 replicates for each of five binary traits and adjusted the derived p-values using each of the correction methods. The type I error rates for each...

  10. Flavor Programming During Infancy

    OpenAIRE

    Julie A. Mennella; Griffin, Cara E.; Beauchamp, Gary K.

    2004-01-01

    Objective. Although individuals differ substantially in their flavor and food preferences, the source of such differences remains a mystery. The present experimental study was motivated by clinical observations that early experience with formulas establishes subsequent preferences.

  11. Neutrino flavor ratios as diagnostic of solar WIMP annihilation

    CERN Document Server

    Lehnert, Ralf

    2007-01-01

    We consider the neutrino (and antineutrino) flavors arriving at Earth for neutrinos produced in the annihilation of weakly interacting massive particles (WIMPs) in the Sun's core. Solar-matter effects on the flavor propagation of the resulting $\\agt$ GeV neutrinos are studied analytically within a density-matrix formalism. Matter effects, including mass-state level-crossings, influence the flavor fluxes considerably. The exposition herein is somewhat pedagogical, in that it starts with adiabatic evolution of single flavors from the Sun's center, with $\\theta_{13}$ set to zero, and progresses to fully realistic processing of the flavor ratios expected in WIMP decay, from the Sun's core to the Earth. In the fully realistic calculation, non-adiabatic level-crossing is included, as are possible nonzero values for $\\theta_{13}$ and the CP-violating phase $\\delta$. Due to resonance enhancement in matter, nonzero values of $\\theta_{13}$ even smaller than a degree can noticeably affect flavor propagation. Both normal...

  12. Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review

    Science.gov (United States)

    Sfakianakis, Panagiotis; Tzia, Constatnina

    2014-01-01

    Milk and yogurt are important elements of the human diet, due to their high nutritional value and their appealing sensory properties. During milk processing (homogenization, pasteurization) and further yogurt manufacture (fermentation) physicochemical changes occur that affect the flavor and texture of these products while the development of standardized processes contributes to the development of desirable textural and flavor characteristics. The processes that take place during milk processing and yogurt manufacture with conventional industrial methods, as well as with innovative methods currently proposed (ultra-high pressure, ultrasound, microfluidization, pulsed electric fields), and their effect on the texture and flavor of the final conventional or probiotic/prebiotic products will be presented in this review.

  13. Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review.

    Science.gov (United States)

    Sfakianakis, Panagiotis; Tzia, Constatnina

    2014-03-11

    Milk and yogurt are important elements of the human diet, due to their high nutritional value and their appealing sensory properties. During milk processing (homogenization, pasteurization) and further yogurt manufacture (fermentation) physicochemical changes occur that affect the flavor and texture of these products while the development of standardized processes contributes to the development of desirable textural and flavor characteristics. The processes that take place during milk processing and yogurt manufacture with conventional industrial methods, as well as with innovative methods currently proposed (ultra-high pressure, ultrasound, microfluidization, pulsed electric fields), and their effect on the texture and flavor of the final conventional or probiotic/prebiotic products will be presented in this review.

  14. Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review

    Directory of Open Access Journals (Sweden)

    Panagiotis Sfakianakis

    2014-03-01

    Full Text Available Milk and yogurt are important elements of the human diet, due to their high nutritional value and their appealing sensory properties. During milk processing (homogenization, pasteurization and further yogurt manufacture (fermentation physicochemical changes occur that affect the flavor and texture of these products while the development of standardized processes contributes to the development of desirable textural and flavor characteristics. The processes that take place during milk processing and yogurt manufacture with conventional industrial methods, as well as with innovative methods currently proposed (ultra-high pressure, ultrasound, microfluidization, pulsed electric fields, and their effect on the texture and flavor of the final conventional or probiotic/prebiotic products will be presented in this review.

  15. The Importance of Social Learning Environment Factors for Affective Well-Being among Students

    Science.gov (United States)

    Idsoe, Ella Maria Cosmovici

    2016-01-01

    We investigated whether perceived inclusion and exclusion with peers at school, as well as self-reported bullying exposure, affected positive and negative affect among 1161 students from grades five through seven. Positive affect was significantly, but only weakly, affected by perceived exclusion and inclusion. Negative affect was not related to…

  16. Relative importance of parameters affecting wind speed prediction using artificial neural networks

    Science.gov (United States)

    Ghorbani, M. A.; Khatibi, R.; Hosseini, B.; Bilgili, M.

    2013-10-01

    In traditional artificial neural networks (ANN) models, the relative importance of the individual meteorological input variables is often overlooked. A case study is presented in this paper to model monthly wind speed values using meteorological data (air pressure, air temperature, relative humidity, and precipitation), where the study also includes an estimate of the relative importance of these variables. Recorded monthly mean data are available at a gauging site in Tabriz, Azerbaijan, Iran, for the period from 2000 to 2005, gauged in the city at the outskirt of alluvial funneling mountains with an established microclimatic conditions and a diurnal wind regime. This provides a sufficiently severe test for the ANN model with a good predictive capability of 1 year of lead time but without any direct approach to refer the predicted results to local microclimatic conditions. A method is used in this paper to calculate the relative importance of each meteorological input parameters affecting wind speed, showing that air pressure and precipitation are the most and least influential parameters with approximate values of 40 and 10 %, respectively. This gained knowledge corresponds to the local knowledge of the microclimatic and geomorphologic conditions surrounding Tabriz.

  17. An fMRI study on the influence of sommeliers’ expertise on the integration of flavor

    Directory of Open Access Journals (Sweden)

    Lionel ePazart

    2014-10-01

    Full Text Available Flavors guide consumers' choice of foodstuffs, preferring those that they like and meet their needs, and dismissing those for which they have a conditioned aversion. Flavor affects the learning and consumption of foods and drinks; what is already well-known is favored and what is new is apprehended. The flavor of foodstuffs is also crucial in explaining some eating behaviors such as overconsumption. The blind taste test of wine is a good model for assessing the ability of people to convert mouth feelings into flavor. To determine the relative importance of memory and sensory capabilities, we present the results of an fMRI neuro-imaging study involving 10 experts and 10 matched control subjects using wine as a stimulus in a blind taste test, focusing primarily on the assessment of flavor integration.The results revealed activations in the brain areas involved in sensory integration, both in experts and control subjects (insula, frontal operculum, orbitofrontal cortex, amygdala. However, experts were mainly characterized by a more immediate and targeted sensory reaction to wine stimulation with an economic mechanism reducing effort than control subjects. Wine experts showed brainstem and left-hemispheric activations in the hippocampal and parahippocampal formations and the temporal pole, whereas control subjects showed activations in different associative cortices, predominantly in the right hemisphere. These results also confirm that wine experts work simultaneously on sensory quality assessment and on label recognition of wine.

  18. The distribution of fat in dried dairy particles determines flavor release and flavor stability.

    Science.gov (United States)

    Park, C W; Drake, M A

    2014-04-01

    Dried dairy ingredients are utilized in various food and beverage applications for their nutritional, functional, and sensory properties. Dried dairy ingredients include milk powders of varying fat content and heat treatment and buttermilk powder, along with both milk and whey proteins of varying protein contents. The flavor of these ingredients is the most important characteristic that determines consumer acceptance of the ingredient applications. Lipid oxidation is the main mechanism for off-flavor development in dried dairy ingredients. The effects of various unit operations on the flavor of dried dairy ingredients have been investigated. Recent research documented that increased surface free fat in spray dried WPC80 was associated with increased lipid oxidation and off-flavors. Surface free fat in spray-dried products is fat on the surface of the powder that is not emulsified. The most common emulsifiers present in dried dairy ingredients are proteins and phospholipids. Currently, only an association between surface free fat and lipid oxidation has been presented. The link between surface free fat in dried dairy ingredients and flavor and flavor stability has not been investigated. In this review, some hypotheses for the role of surface free fat on the flavor of dried dairy ingredients are presented along with proposed mechanisms.

  19. Flavor Tagging with Deep Neural Networks at Belle II

    CERN Document Server

    CERN. Geneva

    2017-01-01

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

  20. Physics Opportunities at the Next Generation of Precision Flavor Physics

    CERN Document Server

    Ciuchini, Marco

    2011-01-01

    Starting with next-generation experiments, flavor physics fully enters the era of precision measurements. The focus shifts from testing the Standard Model to finding and characterizing new physics contributions. We review the opportunities offered by future flavor experiments, discussing the expected sensitivities of the most important measurements. We also present some examples of measurable deviations from the Standard Model in the flavor sector generated in a selection of new physics models, demonstrating the major contribution that precision flavor physics could give to the effort of going beyond the Standard Model.

  1. Importance of Cognitive and Affective Processes when Working with a Computer

    Directory of Open Access Journals (Sweden)

    Blaž Trbižan

    2013-06-01

    Full Text Available Research Question (RQ: Why and how to measure human emotions when working and learning with a computer? Are machines (computers, robots implementing such binary records, where there is a simulation of cognitive phenomena and their processes, or do they actually reflect, therefore, able to think?Purpose: Show the importance of cognitive and affective processes of computer and ICT usage, both in learning and in daily work tasks.Method: Comparative method, where scientific findings were compared and based on these conclusions were drawn.Results: An individual has an active role and the use of ICT enables, through the processes of reflection and exchanges of views, for an individual to resolve problems and consequently is able to achieve excellent results at both the personal (educational level and in business. In learning and working with computers, individuals needinternal motivation. Internal motivation can be increased with positive affective processes that also positively influence cognitive processes.Organization:Knowledge of generational characteristics is currently becoming a competitive advantage of organizations. Younger generations are growing up with computers and both teachers and managers have to beaware and accommodate their teaching and business processes to the requirements of ICT.Society: In the 21st century we live in a knowledge society that is unconditionally connected and dependent on the development of information technology. Digital literacy is an everyday concept that society also is aware of and training programmes are being offered on computer literacy for all generations.Originality: The paper presents a concise synthesis of research and authors points of views recorded over the last 25 years and these are combined with our own conclusions based on observations.Limitations/Future Research:The fundamental limitation is that this is a comparative research study that compares the views and conclusions of different authors

  2. The Super Flavor Factory

    Energy Technology Data Exchange (ETDEWEB)

    Bevan, A.J.; /Queen Mary, U. of London

    2007-01-26

    The main physics goals of a high luminosity e{sup +}e{sup -} flavor factory are discussed, including the possibilities to perform detailed studies of the CKM mechanism of quark mixing, and constrain virtual Higgs and Non-Standard Model particle contributions to the dynamics of rare B{sub u,d,s} decays. The large samples of D mesons and {tau} leptons produced at a flavor factory will result in improved sensitivities on D mixing and lepton flavor violation searches, respectively. One can also test fundamental concepts such as lepton universality to much greater precision than existing constraints and improve the precision on tests of CPT from B meson decays. Recent developments in accelerator physics have demonstrated the feasibility to build an accelerator that can achieve luminosities of {Omicron}(10{sup 36} cm{sup -2} s{sup -1}).

  3. Wine flavor and aroma.

    Science.gov (United States)

    Styger, Gustav; Prior, Bernard; Bauer, Florian F

    2011-09-01

    The perception of wine flavor and aroma is the result of a multitude of interactions between a large number of chemical compounds and sensory receptors. Compounds interact and combine and show synergistic (i.e., the presence of one compound enhances the perception of another) and antagonistic (a compound suppresses the perception of another) interactions. The chemical profile of a wine is derived from the grape, the fermentation microflora (in particular the yeast Saccharomyces cerevisiae), secondary microbial fermentations that may occur, and the aging and storage conditions. Grape composition depends on the varietal and clonal genotype of the vine and on the interaction of the genotype and its phenotype with many environmental factors which, in wine terms, are usually grouped under the concept of "terroir" (macro, meso and microclimate, soil, topography). The microflora, and in particular the yeast responsible for fermentation, contributes to wine aroma by several mechanisms: firstly by utilizing grape juice constituents and biotransforming them into aroma- or flavor-impacting components, secondly by producing enzymes that transform neutral grape compounds into flavor-active compounds, and lastly by the de novo synthesis of many flavor-active primary (e.g., ethanol, glycerol, acetic acid, and acetaldehyde) and secondary metabolites (e.g., esters, higher alcohols, fatty acids). This review aims to present an overview of the formation of wine flavor and aroma-active components, including the varietal precursor molecules present in grapes and the chemical compounds produced during alcoholic fermentation by yeast, including compounds directly related to ethanol production or secondary metabolites. The contribution of malolactic fermentation, ageing, and maturation on the aroma and flavor of wine is also discussed.

  4. Skew-Flavored Dark Matter

    CERN Document Server

    Agrawal, Prateek; Fortes, Elaine C F S; Kilic, Can

    2015-01-01

    We explore a novel flavor structure in the interactions of dark matter with the Standard Model. We consider theories in which both the dark matter candidate, and the particles that mediate its interactions with the Standard Model fields, carry flavor quantum numbers. The interactions are skewed in flavor space, so that a dark matter particle does not directly couple to the Standard Model matter fields of the same flavor, but only to the other two flavors. This framework respects Minimal Flavor Violation, and is therefore naturally consistent with flavor constraints. We study the phenomenology of a benchmark model in which dark matter couples to right-handed charged leptons. In large regions of parameter space the dark matter can emerge as a thermal relic, while remaining consistent with the constraints from direct and indirect detection. The collider signatures of this scenario include events with multiple leptons and missing energy. These events exhibit a characteristic flavor pattern that may allow this cla...

  5. The importance of physical activity and sleep for affect on stressful days: Two intensive longitudinal studies.

    Science.gov (United States)

    Flueckiger, Lavinia; Lieb, Roselind; Meyer, Andrea H; Witthauer, Cornelia; Mata, Jutta

    2016-06-01

    We investigated the potential stress-buffering effect of 3 health behaviors-physical activity, sleep quality, and snacking-on affect in the context of everyday life in young adults. In 2 intensive longitudinal studies with up to 65 assessment days over an entire academic year, students (Study 1, N = 292; Study 2, N = 304) reported stress intensity, sleep quality, physical activity, snacking, and positive and negative affect. Data were analyzed using multilevel regression analyses. Stress and positive affect were negatively associated; stress and negative affect were positively associated. The more physically active than usual a person was on a given day, the weaker the association between stress and positive affect (Study 1) and negative affect (Studies 1 and 2). The better than usual a person's sleep quality had been during the previous night, the weaker the association between stress and positive affect (Studies 1 and 2) and negative affect (Study 2). The association between daily stress and positive or negative affect did not differ as a function of daily snacking (Studies 1 and 2). On stressful days, increasing physical activity or ensuring high sleep quality may buffer adverse effects of stress on affect in young adults. These findings suggest potential targets for health-promotion and stress-prevention programs, which could help reduce the negative impact of stress in young adults. (PsycINFO Database Record

  6. Dihedral flavor symmetries

    Energy Technology Data Exchange (ETDEWEB)

    Blum, Alexander Simon

    2009-06-10

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

  7. Neutrino flavor entanglement

    Energy Technology Data Exchange (ETDEWEB)

    Blasone, Massimo [Dipartimento di Fisica, Università degli Studi di Salerno, Via Ponte don Melillo, I-84084 Fisciano (Italy); INFN Sezione di Napoli, Gruppo collegato di Salerno (Italy); Dell' Anno, Fabio; De Siena, Silvio; Illuminati, Fabrizio [Dipartimento di Ingegneria Industriale, Università degli Studi di Salerno, Via Ponte don Melillo, I-84084 Fisciano (Italy)

    2013-04-15

    Neutrino oscillations can be equivalently described in terms of (dynamical) entanglement of neutrino flavor modes. We review previous results derived in the context of quantum mechanics and extend them to the quantum field theory framework, were a rich structure of quantum correlations appears.

  8. The mystery of flavor

    Science.gov (United States)

    Peccei, R. D.

    1998-02-01

    After outlining some of the issues surrounding the flavor problem, I present three speculative ideas on the origin of families. In turn, families are conjectured to arise from an underlying preon dynamics; from random dynamics at very short distances; or as a result of compactification in higher dimensional theories. Examples and limitations of each of these speculative scenarios are discussed.

  9. The flavor of pomegranate fruit: a review.

    Science.gov (United States)

    Mayuoni-Kirshinbaum, Lina; Porat, Ron

    2014-01-15

    Despite the increasing commercial importance of pomegranate, especially because of its recently discovered health-promoting benefits, relatively little is yet known regarding its sensory quality and flavor preferences, or about the biochemical constituents that determine its sensory characteristics. The perceived flavor of pomegranate fruit results from the combination of various taste, aroma and mouthfeel sensations. The taste is governed mainly by the presence of sugars (glucose and fructose) and organic acids (primarily citric and malic acids). The aroma evolves from the presence of dozens of volatiles, including alcohols, aldehydes, ketones, and terpenes, which provide a mixture of various 'green', 'woody', 'earthy', 'fruity', 'floral', 'sweet' and 'musty' notes. In addition, the sensory satisfaction during the eating of pomegranate arils is complemented by various mouthfeel sensations, including seed hardness and astringency sensations. In the present review we will describe the sensory quality and flavor preferences of pomegranate fruit, including the genetic diversity in flavor characteristics among distinct varieties. In addition, we will describe the dynamic changes that occur in fruit flavor during fruit ripening and postharvest storage.

  10. Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation

    OpenAIRE

    Maijon Purba

    2014-01-01

    Flavor is an important factor in the acceptance of food. Flavor of poultry meat is naturally formed through a specific process of heating, where various chemical reactions complex occurred among nonvolatile precursors in fatty tissue or in lean tissue. The main flavor in the form of volatile and nonvolatile components play a major influence on the acceptance of various processed meat, especially the taste. Removal of sulfur components decreases meat flavor (meaty), while removal of carbonyl c...

  11. Testing maximality in muon neutrino flavor mixing

    CERN Document Server

    Choubey, S; Choubey, Sandhya; Roy, Probir

    2003-01-01

    The small difference between the survival probabilities of muon neutrino and antineutrino beams, traveling through earth matter in a long baseline experiment such as MINOS, is shown to be an important measure of any possible deviation from maximality in the flavor mixing of those states.

  12. 76 FR 31220 - Importation of Horses From Contagious Equine Metritis-Affected Countries

    Science.gov (United States)

    2011-05-31

    ... Animal and Plant Health Inspection Service 9 CFR Part 93 RIN 0579-AD31 Importation of Horses From... the Federal Register to amend the regulations regarding the importation of horses from countries... imported horses 731 days of age or less and adding new testing protocols for test mares and...

  13. 78 FR 12414 - WTO Dispute Settlement Proceeding Regarding United States-Measures Affecting the Importation of...

    Science.gov (United States)

    2013-02-22

    ... not permit the import of fresh bovine meat (beef) from Argentina. In December 2002, Argentina... Importation of Animals, Meat and Other Animal Products From Argentina AGENCY: Office of the United States... importation of animals, meat and other animal products in connection to FMD lacks scientific justification...

  14. The supersymmetric flavor problem

    CERN Document Server

    Dimopoulos, Savas K; Dimopoulos, Savas; Sutter, Dave

    1995-01-01

    The supersymmetric SU(3)\\times SU(2)\\times U(1) theory with minimal particle content and general soft supersymmetry breaking terms has 110 physical parameters in its flavor sector: 30 masses, 39 real mixing angles and 41 phases. The absence of an experimental indication for the plethora of new parameters places severe constraints on theories posessing Planck or GUT-mass particles and suggests that theories of flavor conflict with naturalness. We illustrate the problem by studying the processes \\mu \\rightarrow e + \\gamma and K^0 - \\bar{K}^0 mixing which are very sensitive probes of Planckian physics: a single Planck mass particle coupled to the electron or the muon with a Yukawa coupling comparable to the gauge coupling typically leads to a rate for \\mu \\rightarrow e + \\gamma exceeding the present experimental limits. A possible solution is that the messengers which transmit supersymmetry breaking to the ordinary particles are much lighter than M_{\\rm Planck}.

  15. Open Flavor Strong Decays

    Science.gov (United States)

    García-Tecocoatzi, H.; Bijker, R.; Ferretti, J.; Galatà, G.; Santopinto, E.

    2016-10-01

    In this contribution, we discuss the results of a QM calculation of the open-flavor strong decays of **** light nucleon resonances. These are the results of a recent calculation, where we used a modified ^3P_0 model for the amplitudes and the U(7) algebraic model and the hypercentral quark model to predict the baryon spectrum. The decay amplitudes are compared with the existing experimental data.

  16. The mystery of flavor

    Energy Technology Data Exchange (ETDEWEB)

    Peccei, R.D. [Department of Physics and Astronomy, UCLA, Los Angeles, California 90095-1547 (United States)

    1998-02-01

    After outlining some of the issues surrounding the flavor problem, I present three speculative ideas on the origin of families. In turn, families are conjectured to arise from an underlying preon dynamics; from random dynamics at very short distances; or as a result of compactification in higher dimensional theories. Examples and limitations of each of these speculative scenarios are discussed. {copyright} {ital 1998 American Institute of Physics.}

  17. Personal and Situational Factors Affecting Exercise Involvement: The Importance of Enjoyment.

    Science.gov (United States)

    Wankel, Leonard M.

    1985-01-01

    Interviews were conducted with participants and dropouts of a male employee fitness program in order to investigate factors affecting involvement. A combination of items pertaining to reactions to the program, initial goals for joining, and social support for the program could effectively discriminate between participants and dropouts. (Author/MT)

  18. SOME IMPORTANT FACTORS AFFECTING EVOLUTION OF ACTIVITY BASED COSTING (ABC SYSTEM IN EGYPTIAN MANUFACTURING FIRMS

    Directory of Open Access Journals (Sweden)

    Karim MAMDOUH ABBAS

    2014-04-01

    Full Text Available The present investigation aims to determine the factors affecting evolution of Activity Based Costing (ABC system in Egyptian case. The study used the survey method to describe and analyze these factors in some Egyptian firms. The population of the study is Egyptian manufacturing firms. Accordingly, the number of received questionnaires was 392 (23 Egyptian manufacturing firms in the first half of 2013. Finally, the study stated some influencing factors for evolution this system (ABC in Egyptian manufacturing firms.

  19. Measuring natural pest suppression at different spatial scales affects the importance of local variables.

    Science.gov (United States)

    Bennett, A B; Gratton, C

    2012-10-01

    The role biodiversity plays in the provision of ecosystem services is widely recognized, yet few ecological studies have identified characteristics of natural systems that support and maintain ecosystem services. The purpose of this study was to identify landscape variables correlated with natural pest suppression carried out by arthropod natural enemies, predators and parasitoids. We conducted two field experiments, one observational and one experimental, where landscape variables at broad and local scales were measured and related to natural pest suppression. The first experiment measured natural pest suppression at 16 sites across an urban to rural landscape gradient in south central Wisconsin. We found natural enemy diversity positively affected natural pest suppression, whereas flower diversity negatively affected pest suppression. No relationship was found between natural pest suppression and broad scale variables, which measured the percentage of different land cover classes in the surrounding landscape. In the second experiment, we established small (2- by 3-m) replicated plots that experimentally varied flower diversity (0, 1, or 7 species) within a plot. We found no significant relationship between natural pest suppression and the different levels of flower diversity. The fact that we only found differences in natural pest suppression in our first experiment, which measured natural pest suppression at sites separated by larger distances than our second experiment, suggests the more appropriate scale for measuring ecosystem services performed by mobile organisms like insects, is across broad spatial scales where variation in natural enemies communities and the factors that affect them become more apparent.

  20. Interpretation of Lepton Flavor Violation

    CERN Document Server

    Heeck, Julian

    2016-01-01

    The observation of a charged-lepton flavor violating process would be a definite sign for physics beyond the Standard Model, but would actually only prove that one particular linear combination of lepton numbers is violated. We categorize lepton-flavor-violating processes by their quantum numbers and show how their discovery can be interpreted model-independently, studying in particular which processes are required to establish that the entire flavor group is broken. We also comment on total lepton number, seeing as lepton number violation practically implies lepton flavor violation as well.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2013-07-01

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

  2. PHENIX recent heavy flavor results

    Energy Technology Data Exchange (ETDEWEB)

    Lim, Sanghoon

    2014-06-15

    Cold nuclear matter (CNM) effects provide an important ingredient to interpret the results from heavy-ion collisions. Such effects include nuclear shadowing, intrinsic parton transverse momentum broadening, and initial patron energy loss. The measurement of heavy quark production is a good probe to study the CNM effects particularly on gluons, since heavy quarks are mainly produced via gluon fusions at RHIC energy. The PHENIX experiment has an ability to study the CNM effects by measuring leptons from heavy-flavor decay in a broad kinematic range. Comparisons of the results measured in different rapidity regions allow us to study modification of gluon density function in the Au nucleus depending on parton fractional momentum x. In addition, comparisons to the results from heavy-ion collisions (Au + Au and Cu + Cu) measured by PHENIX provide an insight into the role of CNM effects in such collisions. Recent PHENIX results on heavy quark production are discussed in this presentation.

  3. The Mystery of Flavor

    CERN Document Server

    Peccei, Roberto D

    1998-01-01

    After outlining some of the issues surrounding the flavor problem, I present three speculative ideas on the origin of families. In turn, families are conjectured to arise from an underlying preon dynamics; from random dynamics at very short distances; or as a result of compactification in higher-dimensional theories. Examples and limitations of each of these speculative scenarios are discussed. The twin roles that family symmetries and GUT's can have on the spectrum of quarks and leptons is emphasized, along with the dominant role that the top mass is likely to play in the dynamics of mass generation.

  4. Self-induced neutrino flavor conversion without flavor mixing

    CERN Document Server

    Chakraborty, Sovan; Izaguirre, Ignacio; Raffelt, Georg

    2016-01-01

    Neutrino-neutrino refraction in dense media can cause self-induced flavor conversion triggered by collective run-away modes of the interacting flavor oscillators. The growth rates were usually found to be of order a typical vacuum oscillation frequency $\\Delta m^2/2E$. However, even in the simple case of a $\

  5. Proteins Play Important Role in Intercellular Adhesion Affecting on Fruit Textural Quality

    DEFF Research Database (Denmark)

    Bahadur Adhikari, Khem; Shomer, Ilan

    2012-01-01

    Fruit textural quality is becoming a major quality parameter for export, postharvest preservation, handling and processing. The main determinant of textural quality is intercellular adhesion (ICA) as attributed by the cell wall (CW) and its components. The importance of CW protein in ICA......H 3.5 ( pKa) incubated fruits (~2 N). The protein bands at ~29 kDa, ~75 kDa, ~32 kDa and 87 kDa were exclusively or prominently found in ICA strengthened fruits (pH 3.5

  6. Solar light, seawater temperature, and nutrients, which one is more important in affecting phytoplankton growth?

    Institute of Scientific and Technical Information of China (English)

    Miao Zhenqing; Yang Dongfang

    2009-01-01

    Based on research results on the impacts of solar light, seawater temperature, and nutrient available to phytoplankton growth and changes in phytoplankton physiology and assemblage, we discussed the order of influence of these factors. By clarifying the mechanisms and processes of the impacts by these factors, we have determined the rising order of the importance as solar light, seawater temperature, and nutrient silicon (Si). Therefore, for human interests in sustaining economic development, the first thing to be considered is the input of nutrient Si into the ocean, followed by seawater temperature change.

  7. Important parameters affecting the cell voltage of aqueous electrical double-layer capacitors

    Science.gov (United States)

    Wu, Tzu-Ho; Hsu, Chun-Tsung; Hu, Chi-Chang; Hardwick, Laurence J.

    2013-11-01

    This study discusses and demonstrates how the open-circuit potential and charges stored in the working potential window on positive and negative electrodes affect the cell voltage of carbon-based electrical double-layer capacitors (EDLCs) in aqueous electrolytes. An EDLC consisting of two activated carbon electrodes is employed as the model system for identifying these key parameters although the potential window of water decomposition can be simply determined by voltammetric methods. First, the capacitive performances of an EDLC with the same charge on positive and negative electrodes are evaluated by cyclic voltammetric, charge-discharge, electrochemical impedance spectroscopic (EIS) analyses, and inductance-capacitance-resistance meter (LCR meter). The principles for obtaining the highest acceptable cell voltage of such symmetric ECs with excellent reversibility and capacitor-like behaviour are proposed. Aqueous charge-balanced EDLCs can be operated as high as 2.0 V with high energy efficiency (about 90%) and only 4% capacitance loss after the 600-cycle stability checking. The necessity of charge balance (but not capacitance balance) for positive and negative electrodes is substantiated from the lower acceptable cell voltage of charge-unbalanced EDLCs.

  8. To Identify the Important Soil Properties Affecting Dinoseb Adsorption with Statistical Analysis

    Directory of Open Access Journals (Sweden)

    Yiqing Guan

    2013-01-01

    Full Text Available Investigating the influences of soil characteristic factors on dinoseb adsorption parameter with different statistical methods would be valuable to explicitly figure out the extent of these influences. The correlation coefficients and the direct, indirect effects of soil characteristic factors on dinoseb adsorption parameter were analyzed through bivariate correlation analysis, and path analysis. With stepwise regression analysis the factors which had little influence on the adsorption parameter were excluded. Results indicate that pH and CEC had moderate relationship and lower direct effect on dinoseb adsorption parameter due to the multicollinearity with other soil factors, and organic carbon and clay contents were found to be the most significant soil factors which affect the dinoseb adsorption process. A regression is thereby set up to explore the relationship between the dinoseb adsorption parameter and the two soil factors: the soil organic carbon and clay contents. A 92% of the variation of dinoseb sorption coefficient could be attributed to the variation of the soil organic carbon and clay contents.

  9. 9 CFR 93.304 - Import permits for horses from regions affected with CEM and for horse specimens for diagnostic...

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Import permits for horses from regions affected with CEM and for horse specimens for diagnostic purposes; reservation fees for space at quarantine... POULTRY PRODUCTS; REQUIREMENTS FOR MEANS OF CONVEYANCE AND SHIPPING CONTAINERS Horses § 93.304...

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

    Directory of Open Access Journals (Sweden)

    Vilma Mota da Silva

    2007-06-01

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

  11. How the choice of safety performance function affects the identification of important crash prediction variables.

    Science.gov (United States)

    Wang, Ketong; Simandl, Jenna K; Porter, Michael D; Graettinger, Andrew J; Smith, Randy K

    2016-03-01

    Across the nation, researchers and transportation engineers are developing safety performance functions (SPFs) to predict crash rates and develop crash modification factors to improve traffic safety at roadway segments and intersections. Generalized linear models (GLMs), such as Poisson or negative binomial regression, are most commonly used to develop SPFs with annual average daily traffic as the primary roadway characteristic to predict crashes. However, while more complex to interpret, data mining models such as boosted regression trees have improved upon GLMs crash prediction performance due to their ability to handle more data characteristics, accommodate non-linearities, and include interaction effects between the characteristics. An intersection data inventory of 36 safety relevant parameters for three- and four-legged non-signalized intersections along state routes in Alabama was used to study the importance of intersection characteristics on crash rate and the interaction effects between key characteristics. Four different SPFs were investigated and compared: Poisson regression, negative binomial regression, regularized generalized linear model, and boosted regression trees. The models did not agree on which intersection characteristics were most related to the crash rate. The boosted regression tree model significantly outperformed the other models and identified several intersection characteristics as having strong interaction effects.

  12. Neutrinos from Cosmic Accelerators including Magnetic Field and Flavor Effects

    Directory of Open Access Journals (Sweden)

    Walter Winter

    2012-01-01

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

  13. Sterile Neutrinos and Flavor Ratios in IceCube

    CERN Document Server

    Brdar, Vedran; Wang, Xiao-Ping

    2016-01-01

    The flavor composition of astrophysical neutrinos observed in neutrino telescopes is a powerful discriminator between different astrophysical neutrino production mechanisms and can also teach us about the particle physics properties of neutrinos. In this paper, we investigate how the possible existence of light sterile neutrinos can affect these flavor ratios. We consider two scenarios: (i) neutrino production in conventional astrophysical sources, followed by partial oscillation into sterile states; (ii) neutrinos from dark matter decay with a primary flavor composition enhanced in tau neutrinos or sterile neutrinos. Throughout the paper, we constrain the sterile neutrino mixing parameters from a full global fit to short and long baseline data. We present our results in the form of flavor triangles and, for scenario (ii), as exclusion limits on the dark matter mass and lifetime, derived from a fit to IceCube high energy starting events and through-going muons. We argue that identifying a possible flux of neu...

  14. Neutrino Flavor Evolution in Binary Neutron Star Merger Remnants

    CERN Document Server

    Frensel, Maik; Volpe, Cristina; Perego, Albino

    2016-01-01

    We study the neutrino flavor evolution in the neutrino-driven wind from a binary neutron star merger remnant consisting of a massive neutron star surrounded by an accretion disk. With the neutrino emission characteristics and the hydrodynamical profile of the remnant consistently extracted from a three-dimensional simulation, we compute the flavor evolution by taking into account neutrino coherent forward scattering off ordinary matter and neutrinos themselves. We employ a "single-trajectory" approach to investigate the dependence of the flavor evolution on the neutrino emission location and angle. We also show that the flavor conversion in the merger remnant can affect the (anti-)neutrino absorption rates on free nucleons and may thus impact the $r$-process nucleosynthesis in the wind. We discuss the sensitivity of such results on the change of neutrino emission characteristics, also from different neutron star merger simulations.

  15. A Domino Theory of Flavor

    CERN Document Server

    Graham, Peter W

    2010-01-01

    We argue that the fermion masses and mixings are organized in a specific pattern. The approximately equal hierarchies between successive generations, the sizes of the mixing angles, the heaviness of just the top quark, and the approximate down-lepton equality can all be accommodated by many flavor models but can appear ad hoc. We present a simple, predictive mechanism to explain these patterns. All generations are treated democratically and the flavor symmetries are broken collectively by only two allowed couplings in flavor-space, a vector and matrix, with arbitrary O(1) entries. Repeated use of these flavor symmetry breaking spurions radiatively generates the Yukawa couplings with a natural hierarchy. We demonstrate this idea with two models in a split supersymmetric grand unified framework, with minimal additional particle content at the unification scale. Although flavor is generated at the GUT scale, there are several potentially testable predictions. In our minimal model the usual prediction of exact b-...

  16. Neutrino flavor ratios as diagnostic of solar WIMP annihilation

    Science.gov (United States)

    Lehnert, Ralf; Weiler, Thomas J.

    2008-06-01

    We consider the neutrino (and antineutrino) flavors arriving at the Earth for neutrinos produced in the annihilation of weakly interacting massive particles (WIMPs) in the sun’s core. Solar-matter effects on the flavor propagation of the resulting ≳GeV neutrinos are studied analytically within a density-matrix formalism. Matter effects, including mass-state level crossings, influence the flavor fluxes considerably. The exposition herein is somewhat pedagogical, in that it starts with adiabatic evolution of single flavors from the sun’s center, with θ13 set to zero, and progresses to fully realistic processing of the flavor ratios expected in WIMP decay, from the sun’s core to the Earth. In the fully realistic calculation, nonadiabatic level crossing is included, as are possible nonzero values for θ13 and the CP-violating phase δ. Because of resonance enhancement in matter, nonzero values of θ13 even smaller than a degree can noticeably affect flavor propagation. Both normal and inverted neutrino-mass hierarchies are considered. Our main conclusion is that measuring flavor ratios (in addition to energy spectra) of ≳GeV solar neutrinos can provide discrimination between WIMP models. In particular, we demonstrate the flavor differences at the Earth for neutrinos from the two main classes of WIMP final states, namely W+W- and 95%bb¯+5%τ+τ-. Conversely, if WIMP properties were to be learned from production in future accelerators, then the flavor ratios of ≳GeV solar neutrinos might be useful for inferring θ13 and the mass hierarchy. From the full calculations, we find (and prove) some general features: a flavor-democratic flux produced at the sun’s core arrives at the Earth still flavor democratic; for maximal θ32 but arbitrary θ21 and θ13, the replacement δ→π-δ leaves the νe flavor spectra unaltered but interchanges νμ and ντ spectra at the Earth; and, only for neutrinos in the inverted hierarchy and antineutrinos in the normal

  17. Short communication: Preference for flavored concentrate premixes by dairy cows.

    Science.gov (United States)

    Harper, M T; Oh, J; Giallongo, F; Lopes, J C; Weeks, H L; Faugeron, J; Hristov, A N

    2016-08-01

    Flavor preferences may be used to stimulate feed intake in dairy cows, which may improve use of robotic milking systems and increase feed intake of sick cows. A cafeteria-design experiment was used to determine if dairy cows have flavor preferences. Sixteen lactating Holstein cows averaging 197±32d in milk, 1.9±0.8 lactations, 27.8±4.2kg/d of dry matter intake, and 41.5±7.4kg/d of milk yield were involved in the experiment. Cows were offered 7 flavored concentrate premixes (FCP) and 1 control premix. The FCP flavors were anise, fenugreek, honey, orange, thyme, molasses, and vanilla; the absence of flavor, neutral, acted as a control. The inclusion rate of the flavors in FCP was 250 to 300g/t on an as-is basis. Cows were not adapted to the flavors before the experiment. Cows were housed in a tiestall barn and offered, on each day, 4 different FCP (1kg each) in plastic bins placed in front of each cow. The experiment lasted 6 consecutive days. Each FCP was presented to each cow once every 2d, 2h after the morning feeding. Flavors and position of the bins in front of the cows were randomized. As a result, each flavor was presented to each cow 3 times during the experiment, at 3 different bin locations. Each cow had access to the FCP for 5min from the time they started eating. Eating time and amount eaten were recorded. The vanilla and fenugreek FCP were consumed the most, at 408 and 371g/5-min offering, respectively, whereas the orange and anise FCP were consumed the least, at 264 and 239g/5-min offering, respectively. Similarly, cows spent the most time eating the vanilla and fenugreek FCP at 99 and 75 s/offering, respectively, and the least amount of time eating the orange and anise FCP at 49 and 50 s/offering, respectively. We detected an effect of bin position: the 2 center FCP were consumed more than the outer 2 FCP. Flavor had no effect on consumption rate. In conclusion, relative to the control, concentrate intake was not affected by flavor, but dairy cows

  18. Binary Tetrahedral Flavor Symmetry

    CERN Document Server

    Eby, David A

    2013-01-01

    A study of the T' Model and its variants utilizing Binary Tetrahedral Flavor Symmetry. We begin with a description of the historical context and motivations for this theory, together with some conceptual background for added clarity, and an account of our theory's inception in previous works. Our model endeavors to bridge two categories of particles, leptons and quarks, a unification made possible by the inclusion of additional Higgs particles, shared between the two fermion sectors and creating a single coherent system. This is achieved through the use of the Binary Tetrahedral symmetry group and an investigation of the Tribimaximal symmetry evidenced by neutrinos. Our work details perturbations and extensions of this T' Model as we apply our framework to neutrino mixing, quark mixing, unification, and dark matter. Where possible, we evaluate model predictions against experimental results and find excellent matching with the atmospheric and reactor neutrino mixing angles, an accurate prediction of the Cabibb...

  19. Flavor-diagonal CP violation

    Science.gov (United States)

    Batell, Brian

    2012-09-01

    The focus of this brief review is on new physics (NP) sources of CP violation, especially related to the flavor-diagonal phenomena of electric dipole moments (EDMs) of elementary particles and atoms. Using weak scale supersymmetry as an example, we illustrate various aspects of the "new physics CP-problem". We also explore the interplay between flavor-changing and flavor-diagonal CP violation in the context of the recent hints from the Tevatron for new sources of CP violation in the B-meson systems.

  20. Off-Flavor in Raw Milk and Its Control Measures%原料奶中产生的不良风味及其控制技术措施

    Institute of Scientific and Technical Information of China (English)

    马燕芬; 赵军; 高民; 卢德勋

    2012-01-01

    Raw milk flavor has become an important indicator that measures raw milk quality. The off-flavor of raw milk not only affects milk enterprises acquisition, but also affects the sense of mouth and depresses the nutritional value of the milk. The inherent good flavor and off-flavor and their sources in raw milk were analyzed , and control measures of off-flavor were summarized to provide protection for the production of good flavor milk.%原料奶风味已成为衡量原料奶质量的一项重要指标,原料奶中产生的不良风味不仅会影响奶户交奶和奶企收奶,而且还会影响消费者的口感,同时也会降低牛奶的营养价值.本文主要通过对原料奶中的固有良好风味和不良风味及其来源进行分析,并从整体上提出控制原料奶中产生不良风味的技术措施,为生产优质风味奶和奶制品提供技术保障.

  1. 21 CFR 169.177 - Vanilla flavoring.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Vanilla flavoring. 169.177 Section 169.177 Food... and Flavorings § 169.177 Vanilla flavoring. (a) Vanilla flavoring conforms to the definition and... vanilla extract by § 169.175, except that its content of ethyl alcohol is less than 35 percent by...

  2. Handbook of Fruit and Vegetable Flavors

    OpenAIRE

    Hui, YH; Chen, F; Nollet, LML; Guiné, Raquel; Martín-Belloso, O.; Mínguez-Mosquera, MI; Poliyath, D; Pessoa, FLP; Le Quéré, J-L; Sidhu, JS; N. Sinha; Stanfield, P

    2010-01-01

    Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and require...

  3. Studies on the Stable Rice Flavoring Agent

    Institute of Scientific and Technical Information of China (English)

    MaoJinsheng; YaoHuiyuan; 等

    2000-01-01

    The reaction flavor as the stabilized rice flavor enhancer,whice is in initial stage at home presently,was made by studying the essence of forming aromatic rice scented and imitating ways to form process flavor in natural foods.The steam volatile of flavoring rice was determined by sensory evaluation and GC-MS analysis.

  4. Studies on the Stable Rice Flavoring Agent

    Institute of Scientific and Technical Information of China (English)

    Mao Jinsheng; Yao Huiyuan; Zhang Hui

    2000-01-01

    The reaction flavor as the stabilized rice flavor enhancer, whice is in initial stage at home presently, was made by studying the essence of forming aromatic rice scented and imitating ways to form process flavor in natural foods .The steam volatile of flavoring rice was determined by sensory evaluation and GC-MS analysis.

  5. Flavor physics and right-handed models

    Energy Technology Data Exchange (ETDEWEB)

    Shafaq, Saba

    2010-08-20

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

  6. Flavored model building

    Energy Technology Data Exchange (ETDEWEB)

    Hagedorn, C.

    2008-01-15

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

  7. Neutrino Masses and Flavor Oscillations

    Science.gov (United States)

    Wang, Yifang; Xing, Zhi-Zhong

    2016-10-01

    This essay is intended to provide a brief description of the peculiar properties of neutrinos within and beyond the standard theory of weak interactions. The focus is on the flavor oscillations of massive neutrinos, from which one has achieved some striking knowledge about their mass spectrum and flavor mixing pattern. The experimental prospects towards probing the absolute neutrino mass scale, possible Majorana nature and CP-violating effects, will also be addressed.

  8. Impact of weather on off-flavor episodes at a Louisiana commercial catfish farm.

    Science.gov (United States)

    The catfish aquaculture industry is hampered by off-flavor events that affect timely sale and pond restocking. In this study, weather data was correlated with geosmin and 2-methylisoborneol levels in 21 commercial ponds. Samples were collected weekly for 44 weeks. The off-flavor compounds, geosmi...

  9. Kaon Thresholds and Two-Flavor Chiral Expansions for Hyperons

    Energy Technology Data Exchange (ETDEWEB)

    Fu-Jiun Jiang, Brian C. Tiburzi, Andre Walker-Loud

    2011-01-01

    Two-flavor chiral expansions provide a useful perturbative framework to study hadron properties. Such expansions should exhibit marked improvement over the conventional three-flavor chiral expansion. Although one can theoretically formulate two-flavor theories for the various hyperon multiplets, the nearness of kaon thresholds can seriously undermine the effectiveness of the perturbative expansion in practice. We investigate the importance of virtual kaon thresholds on hyperon properties, specifically their masses and isovector axial charges. Using a three-flavor expansion that includes SU(3) breaking effects, we uncover the underlying expansion parameter governing the description of virtual kaon thresholds. For spin-half hyperons, this expansion parameter is quite small. Consequently virtual kaon contributions are well described in the two-flavor theory by terms analytic in the pion mass-squared. For spin three-half hyperons, however, one is closer to the kaon production threshold, and the expansion parameter is not as small. Breakdown of SU(2) chiral perturbation theory is shown to arise from a pole in the expansion parameter associated with the kaon threshold. Estimating higher-order corrections to the expansion parameter is necessary to ascertain whether the two-flavor theory of spin three-half hyperons remains perturbative. We find that, despite higher-order corrections, there is a useful perturbative expansion for the masses and isovector axial charges of both spin-half and spin three-half hyperons.

  10. Experimental summary for heavy flavor production

    CERN Document Server

    Ma, Rongrong

    2016-01-01

    Measurements of heavy flavor production in heavy-ion collisions have played an important role in understanding the properties of the quark-gluon plasma created in such collision. Due to their large masses, heavy flavor quarks present unique sensitivity to the kinematics as well as the dynamics of the hot and dense medium. In this article, a selection of recent measurements on heavy flavor production in p+p, p+A and A+A collisions at both RHIC and LHC energies will be presented. The measurements in p+p collisions serve as benchmarks to fundamental theories, and as references to similar studies in A+A collisions where the hot medium effects are present. On the other hand, the measurements in p+A collisions can help to quantify the cold nuclear matter effects which are also in effect in A+A collisions and thus need to be taken into account when interpreting the measurements in heavy-ion collisions. The experimental results from A+A collisions are discussed and compared to theoretical calculations, which can shed...

  11. Influence of color on acceptance and identification of flavor of foods by adults

    Directory of Open Access Journals (Sweden)

    Nayane Aparecida Araújo Dias

    2012-06-01

    Full Text Available The sensory characteristics color and flavor of food play an important role not only in the selection, but also in the determination of consumption, satiation, and ingestion. With the objective to determine and evaluate the influence of color on the acceptance and identification of flavor of foods for adults, sensory analysis was performed on jellies by non-trained tasters of both sexes aged between 18 and 60 years (1750 tests. A hedonic scale and combinations of five colors (red, yellow, green, blue and purple and three flavors (strawberry, pineapple, and limes were used in the acceptance test totaling 15 samples. In the duo-trio discrimination test, together with the reference sample (R, one sample identical to the reference and another of identical color and different flavor were offered, and the judges were requested to identify the sample that was different from the reference sample. The colors used did not influence the acceptance of the samples (P > 0.05, and as there was not significant interaction between color and flavor. However, the limes flavor negatively influenced acceptance when compared to the other flavors. With regard to flavor differentiation, the colors used did not influence flavor identification (P > 0.05; However, differentiated behavior was identified between females and males, and the latter were more error-prone. Therefore, under the experimental conditions tested, color did not influence the acceptance and identification of the flavor of the samples by adults.

  12. Flavored Tobacco Product Use Among Middle and High School Students--United States, 2014.

    Science.gov (United States)

    Corey, Catherine G; Ambrose, Bridget K; Apelberg, Benjamin J; King, Brian A

    2015-10-02

    The 2009 Family Smoking Prevention and Tobacco Control Act prohibits "characterizing flavors" (e.g., candy, fruit, and chocolate) other than tobacco and menthol in cigarettes; however, characterizing flavors are not currently prohibited in other tobacco products. Analyses of retail sales data suggest that U.S. consumption of flavored noncigarette tobacco products, including flavored cigars and flavored e-cigarettes, has increased in recent years. There is growing concern that widely marketed varieties of new and existing flavored tobacco products might appeal to youths (2) and could be contributing to recent increases in the use of tobacco products, including e-cigarettes and hookah, among youths. CDC and the Food and Drug Administration (FDA) analyzed data from the 2014 National Youth Tobacco Survey (NYTS) to determine the prevalence of past 30 day use (current use) of flavored e-cigarette, hookah tobacco, cigar, pipe tobacco or smokeless tobacco products, and menthol cigarettes among middle and high school students, and the proportion of current tobacco product users who have used flavored products. An estimated 70.0% (3.26 million) of all current youth tobacco users had used at least one flavored tobacco product in the past 30 days. Among current users, 63.3%, (1.58 million) had used a flavored e-cigarette, 60.6%, (1.02 million) had used flavored hookah tobacco, and 63.5% (910,000) had used a flavored cigar in the past 30 days. Given the millions of current youth tobacco users, it is important for comprehensive tobacco prevention and control strategies to address all forms of tobacco use, including flavored tobacco products, among U.S. youths.

  13. Flavor Pairing in Medieval European Cuisine: A Study in Cooking with Dirty Data

    CERN Document Server

    Varshney, Kush R; Wang, Jun; Myers, Daniel

    2013-01-01

    An important part of cooking with computers is using statistical methods to create new, flavorful ingredient combinations. The flavor pairing hypothesis states that culinary ingredients with common chemical flavor components combine well to produce pleasant dishes. It has been recently shown that this design principle is a basis for modern Western cuisine and is reversed for Asian cuisine. Such data-driven analysis compares the chemistry of ingredients to ingredient sets found in recipes. However, analytics-based generation of novel flavor profiles can only be as good as the underlying chemical and recipe data. Incomplete, inaccurate, and irrelevant data may degrade flavor pairing inferences. Chemical data on flavor compounds is incomplete due to the nature of the experiments that must be conducted to obtain it. Recipe data may have issues due to text parsing errors, imprecision in textual descriptions of ingredients, and the fact that the same ingredient may be known by different names in different recipes. ...

  14. Contextual control of flavor neophobia.

    Science.gov (United States)

    De la Casa, L G; Díaz, E

    2013-06-13

    The role of context in the retrieval of learned information has been widely analyzed in the associative learning domain. However, evidence about the effect of context on flavor memory retrieval is more limited. We have carried out four experiments with rats testing for possible interactions between neophobia habituation and the context in which flavors are presented, by manipulating prior experience with contexts. Our results point to the relevance of context familiarity for the establishment and recovery of a safe taste memory trace. More specifically, the use of the animals' home cages as experimental context favored neophobia habituation (Experiments 1A and 2), reduced dopamine levels induced by administration of the dopamine D1-like receptor antagonist SCH-23390 disrupted neophobia habituation when tested in presence of a new context (Experiment 1B), and testing in the animal's home cage increases the amount of flavor consumed, even when such flavor had a previous history of aversive conditioning (Experiment 3). We propose that exploring context without aversive consequences generates a safe memory trace of such context that becomes in the basis of increased flavor consumption.

  15. Anomalous mass dimension of multi-flavor QCD

    CERN Document Server

    Doff, A

    2016-01-01

    Models of strongly interacting theories with a large mass anomalous dimension ($\\gamma_m$) provide an interesting possibility for the dynamical origin of the electroweak symmetry breaking. A laboratory for these models is QCD with many flavors, which may present a non-trivial fixed point associated to a conformal region. Studies based on conformal field theories and on Schwinger-Dyson equations have suggested the existence of bounds on the mass anomalous dimension at the fixed points of these models. In this note we discuss $\\gamma_m$ values of multi-flavor QCD exhibiting a non-trivial fixed point and affected by relevant four-fermion interactions.

  16. Flavor Symmetries in Extra Dimensions

    CERN Document Server

    Aranda, A; Aranda, Alfredo

    2002-01-01

    We present a model of flavor based on a discrete local symmetry that reproduces all fermion masses and mixing angles both in the quark and lepton sectors. The particle content of the model is that of the standard model plus an additional flavon field. All the fields propagate in a fifth universal extra dimension and the flavor scale is associated with the cutoff of the 5D theory which is $\\sim 10$ TeV. The Yukawa matrices as well as the Majorana mass matrix for the neutrinos are generated by higher dimension operators involving the flavon field. When the flavon field acquires a vacuum expectation value it breaks the flavor symmetry and thus generates the Yukawa couplings. The model is consistent with the nearly bimaximal solution to the solar and atmospheric neutrino deficits.

  17. Lepton-Flavor Violating Mediators

    CERN Document Server

    Galon, Iftah; Tanedo, Philip

    2016-01-01

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

  18. Sterile neutrinos and flavor ratios in IceCube

    Science.gov (United States)

    Brdar, Vedran; Kopp, Joachim; Wang, Xiao-Ping

    2017-01-01

    The flavor composition of astrophysical neutrinos observed in neutrino telescopes is a powerful discriminator between different astrophysical neutrino production mechanisms and can also teach us about the particle physics properties of neutrinos. In this paper, we investigate how the possible existence of light sterile neutrinos can affect these flavor ratios. We consider two scenarios: (i) neutrino production in conventional astrophysical sources, followed by partial oscillation into sterile states; (ii) neutrinos from dark matter decay with a primary flavor composition enhanced in tau neutrinos or sterile neutrinos. Throughout the paper, we constrain the sterile neutrino mixing parameters from a full global fit to short and long baseline data. We present our results in the form of flavor triangles and, for scenario (ii), as exclusion limits on the dark matter mass and lifetime, derived from a fit to IceCube high energy starting events and through-going muons. We argue that identifying a possible flux of neutrinos from dark matter decay may require analyzing the flavor composition as a function of neutrino energy.

  19. Flavor symmetries and fermion masses

    Energy Technology Data Exchange (ETDEWEB)

    Rasin, A.

    1994-04-01

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

  20. Contact allergy to toothpaste flavors

    DEFF Research Database (Denmark)

    Andersen, Klaus Ejner

    1978-01-01

    Toothpaste flavors are fragrance mixtures. Oil of peppermint and spearmint, carvone and anethole are ingredients with a low sensitizing potential, but they are used in almost every brand of toothpaste and caused seven cases of contact allergy in a 6-year period at Gentofte Hospital. Toothpaste...... reactions are rare due to several reasons; local factors in the mouth, the low sensitizing potential of the flavors generally used, and the lack of recognition. It is emphasized that the toothpaste battery for patch testing has to be relevant and changed according to the consumers' and manufacturers' taste...

  1. Flavored axion-monodromy inflation

    Science.gov (United States)

    Ramos, Raymundo

    2016-10-01

    In this talk we consider the breaking of a flavor-symmetric potential as the origin of the pseudo-Goldstone bosons responsible for inflation. The breaking of flavor symmetry generates the fermion mass hierarchy while the breaking of accidental symmetries leads to pseudo-Goldstone bosons with an axion-monodromy potential appropriate for inflation. We deal with models where the inflaton is a linear combination of two fields. We will show that the mechanism by which inflation ends depends on the choice of parameters.

  2. Flavor Models In Extra Dimensions

    CERN Document Server

    Valadez, J

    2005-01-01

    This thesis consists of implementing flavor symmetries in the context of extra dimensions. To the particle content of the Standard Model we add an additional scalar (flavon) field and we assume that all the fields propagate in the extra-dimensional space-time. When the flavon field acquires a vacuum expectation value the flavor symmetry is effectively broken thus generating the Yukawa textures associated with the particles. An specific model in 5D that reproduces all fermion masses, mixing angles and ratios is presented.

  3. Flavor issues in the Higgs sector

    CERN Document Server

    Díaz-Cruz, J L

    2002-01-01

    We discuss the conditions under which the flavor structure of SUSY model induces, either radiatively or through mixing, new flavor-violating interactions in the Higgs sector. The radiative flavor mediation mechanism is illustrated using the minimal SUSY extension of the SM (MSSM) with generic trilinear A-terms, and applied to evaluate the corrections to Lepton Flavor-Violating (LFV) and Flavor-Conserving (LFC) Higgs vertices. Flavor mediation through mixing is discussed within the context of an $E_6$-inspired multi-Higgs model, suplemented with an abelian flavor symmetry. Tevatron and LHC can probe the flavor structure of these models through the detection of the LFV Higgs mode h->tau mu, while NLC can perform high-precision tests of the LFC mode h ->tau+ tau-.

  4. Fast neutrino flavor conversions near the supernova core with realistic flavor-dependent angular distributions

    Science.gov (United States)

    Dasgupta, Basudeb; Mirizzi, Alessandro; Sen, Manibrata

    2017-02-01

    It has been recently pointed out that neutrino fluxes from a supernova can show substantial flavor conversions almost immediately above the core. Using linear stability analyses and numerical solutions of the fully nonlinear equations of motion, we perform a detailed study of these fast conversions, focussing on the region just above the supernova core. We carefully specify the instabilities for evolution in space or time, and find that neutrinos travelling towards the core make fast conversions more generic, i.e., possible for a wider range of flux ratios and angular asymmetries that produce a crossing between the zenith-angle spectra of νe and bar nue. Using fluxes and angular distributions predicted by supernova simulations, we find that fast conversions can occur within tens of nanoseconds, only a few meters away from the putative neutrinospheres. If these fast flavor conversions indeed take place, they would have important implications for the supernova explosion mechanism and nucleosynthesis.

  5. Fast neutrino flavor conversions near the supernova core with realistic flavor-dependent angular distributions

    CERN Document Server

    Dasgupta, Basudeb; Sen, Manibrata

    2016-01-01

    It has been recently pointed out that neutrino fluxes from a supernova can show substantial flavor conversions almost immediately above the core. Using linear stability analyses and numerical solutions of the fully nonlinear equations of motion, we perform a detailed study of these fast conversions, focussing on the region just above the supernova core. We carefully specify the instabilities for evolution in space or time, and find that neutrinos travelling towards the core make fast conversions more generic, i.e., possible for a wider range of flux ratios and angular asymmetries. Using fluxes and angular distributions predicted by supernova simulations, we find that fast conversions can occur within tens of nanoseconds, only a few meters away from the putative neutrinospheres. If these fast flavor conversions indeed take place, they would have important implications for the supernova explosion mechanism and nucleosynthesis.

  6. Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation

    Directory of Open Access Journals (Sweden)

    Maijon Purba

    2014-09-01

    Full Text Available Flavor is an important factor in the acceptance of food. Flavor of poultry meat is naturally formed through a specific process of heating, where various chemical reactions complex occurred among nonvolatile precursors in fatty tissue or in lean tissue. The main flavor in the form of volatile and nonvolatile components play a major influence on the acceptance of various processed meat, especially the taste. Removal of sulfur components decreases meat flavor (meaty, while removal of carbonyl compounds decrease the specific flavor and increases common flavor of the meat. Poultry meat has a fairly high fat content that easily generates lipid oxidation. Lipid oxidation in poultry meat is a sign that the meat was damaged and caused off odor. Addition of antioxidants in the diet can inhibit lipid oxidation in the meat. Lipids interaction with proteins and carbohydrates is unavoidable during the thermal processing of food, causing the appearance of volatile components. The main reaction in meat flavor formation mechanism is Maillard reaction followed by Stecker reaction and degradation of lipids and thiamine. They involve in the reaction between carbonyl and amine components to form flavor compounds, which enhance the flavor of poultry meat.

  7. Minimal flavor violation and anomalous top decays

    NARCIS (Netherlands)

    Faller, S.; Mannel, T.; Gadatsch, S.

    2013-01-01

    Top-quark physics at the LHC may open a window to physics beyond the Standard Model and even lead us to an understanding of the phenomenon of "flavor." However, current flavor data is a strong hint that no "new physics" with a generic flavor structure can be expected at the TeV scale. In turn, if th

  8. Genetic mapping of flavor loci in wheat

    Science.gov (United States)

    Flavor is an essential aspect of consumer acceptance, especially with whole-wheat foods. However, little if any selection is performed during breeding of new wheat cultivars for flavor, and little is known regarding the genetics of flavor. Our research is aimed at identifying genes that impart eithe...

  9. Flavor physics of leptons and dipole moments

    NARCIS (Netherlands)

    Raidal, M.; van der Schaaf, A.; Bigi, I.; Mangano, M. L.; Semertzidis, Y.; Abel, S.; Albino, S.; Antusch, S.; Arganda, E.; Bajc, B.; Banerjee, S.; Biggio, C.; Blanke, M.; Bonivento, W.; Branco, G. C.; Bryman, D.; Buras, A. J.; Calibbi, L.; Ceccucci, A.; Chankowski, P. H.; Davidson, S.; Deandrea, A.; DeMille, D. P.; Deppisch, F.; Diaz, M. A.; Duling, B.; Felcini, M.; Fetscher, W.; Forti, F.; Ghosh, D. K.; Giffels, M.; Giorgi, M. A.; Giudice, G.; Goudzovskij, E.; Han, T.; Harris, P. G.; Herrero, M. J.; Hisano, J.; Holt, R. J.; Huitu, K.; Ibarra, A.; Igonkina, O.; Ilakovac, A.; Imazato, J.; Isidori, G.; Joaquim, F. R.; Kadastik, M.; Kajiyama, Y.; King, S. F.; Kirch, K.; Kozlov, M. G.; Krawczyk, M.; Kress, T.; Lebedev, O.; Lusiani, A.; Ma, E.; Marchiori, G.; Masiero, A.; Masina, I.; Moreau, G.; Mori, T.; Muntel, M.; Neri, N.; Nesti, F.; Onderwater, C. J. G.; Paradisi, P.; Petcov, S. T.; Picariello, M.; Porretti, V.; Poschenrieder, A.; Pospelov, M.; Rebane, L.; Rebelo, M. N.; Ritz, A.; Roberts, L.; Romanino, A.; Roney, J. M.; Rossi, A.; Rueckl, R.; Senjanovic, G.; Serra, N.; Shindou, T.; Takanishi, Y.; Tarantino, C.; Teixeira, A. M.; Torrente-Lujan, E.; Turzynski, K. J.; Underwood, T. E. J.; Vempati, S. K.; Vives, O.

    2008-01-01

    This chapter of the report of the "Flavor in the era of the LHC" Workshop discusses the theoretical, phenomenological and experimental issues related to flavor phenomena in the charged lepton sector and in flavor conserving CP-violating processes. We review the current experimental limits and the ma

  10. Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive test.

    Science.gov (United States)

    Liou, B K; Grün, I U

    2007-10-01

    Fat mimetics are commonly used in the manufacture of low-fat and fat-free ice creams. However, the use of fat mimetics affects flavor and texture characteristics of ice cream, which results in decreased overall acceptability by consumers. The initial objective of this study was to investigate the release behavior of 5 strawberry flavor compounds in ice creams with Simplesse((R)), Litesse((R)), and Litesse((R))/Simplesse((R)) mixes using descriptive analysis. Fat mimetics and flavor formulation significantly influenced the perception of Furaneoltrade mark (cooked sugar flavor), alpha-ionone (violet flavor), and gamma-undecalactone (peach flavor), but there was no interaction between ice cream type and flavor formulation for the 3 flavors. Furaneol and ethyl-3-methyl-3-phenylglycidate (candy flavor) were perceived more strongly in full-fat ice cream, while cis-3-hexen-1-ol (grassy flavor), alpha-ionone, and gamma-undecalactone were perceived more strongly in low-fat ice cream. Ice creams with Simplesse and full-fat ice cream had similar sensory characteristics, while ice creams with Litesse were similar to low-fat ice creams in flavor characteristics, and ice creams with Litesse/Simplesse mixes were closer in flavor profile to low-fat ice cream but had similar texture properties to those of full-fat ice cream. Simplesse was found to be a better fat mimetic for duplicating the flavor profiles and mouthfeel of full-fat ice cream.

  11. Flavor Constraints on New Physics

    CERN Document Server

    Ligeti, Zoltan

    2016-01-01

    This talk highlights, from a theoretical point of view, some recent exciting results in flavor physics, as well as future prospects. We discuss possible implications of a subset of the experimental results in tension with the standard model, such as the $4\\sigma$ deviation in the $B\\to D^{(*)}\\tau\\bar\

  12. Contact allergy to toothpaste flavors

    DEFF Research Database (Denmark)

    Andersen, Klaus Ejner

    1978-01-01

    Toothpaste flavors are fragrance mixtures. Oil of peppermint and spearmint, carvone and anethole are ingredients with a low sensitizing potential, but they are used in almost every brand of toothpaste and caused seven cases of contact allergy in a 6-year period at Gentofte Hospital. Toothpaste...

  13. Lepton-Flavored Electroweak Baryogenesis

    CERN Document Server

    Guo, Huai-Ke; Liu, Tao; Ramsey-Musolf, Michael; Shu, Jing

    2016-01-01

    We explore lepton-flavored electroweak baryogenesis, driven by CP-violation in leptonic Yukawa sector, using the $\\tau-\\mu$ system in the two Higgs doublet model as an example. This setup generically yields, together with the flavor-changing decay $h\\to \\tau \\mu$, a tree-level Jarlskog-invariant that can drive dynamical generation of baryon asymmetry during a first-order electroweak phase transition and results in CP-violating effect in the decay $h\\to \\tau\\tau$. We find that the observed baryon asymmetry can be generated in parameter space compatible with current experimental results for the decays $h\\to \\tau \\mu$, $h\\to \\tau\\tau$ and $\\tau \\rightarrow \\mu \\gamma$, as well as the present bound on the electric dipole moment of the electron. The baryon asymmetry generated is intrinsically correlated with the CP-violating decay $h\\to \\tau\\tau$ and the flavor-changing decay $h\\to \\tau\\mu$, which thus may serve as "smoking guns" to test lepton-flavored electroweak baryogenesis.

  14. Physics Labs with Flavor II

    Science.gov (United States)

    Agrest, Mikhail M.

    2011-01-01

    This paper was inspired by the numerous requests from "TPT" readers to expand the number of examples of "recurrent study" lab exercises described in my previous paper "Physics Labs with Flavor." I recommend that readers examine it first in order to better understand this one as my attempt here is to be brief. In that paper, one can find details…

  15. Three Neutrino Flavors are Enough

    CERN Document Server

    Acker, A

    1996-01-01

    It is shown that it is possible to account for all three experimental indications for neutrino oscillations with just three neutrino flavors. In particular, we suggest that the solar and atmospheric neutrino anomalies are to be explained by the same mass difference and mixing. Possible implications and future tests of the resulting mass-mixing pattern are given.

  16. Minimal Flavor Constraints for Technicolor

    DEFF Research Database (Denmark)

    Sakuma, Hidenori; Sannino, Francesco

    2010-01-01

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

  17. Recent patents in flavor microencapsulation.

    Science.gov (United States)

    Feng, Tao; Xiao, Zuobing; Tian, Huaixiang

    2009-11-01

    Many aroma compounds, used to flavor food products, are used in a solid state, after encapsulation. Synthetic or natural polymers are the common matrices used to entrap these volatiles. This paper reviews the recent patents of versatile matrices and methods used in flavor microencapsulation. The encapsulation ratio depends on both the carriers' physicochemical properties and the characteristics of the aroma compound. The patents about flavor encapsulation methods are spray drying, fluidized bed coating, melt extrusion, complex coacervation, aqueous diffusion and novel fat-coating etc. All these methods have both advantages and disadvantages. In brief, spray drying is very convenient but unsuitable for heat sensitive flavor and stored with moisture instability. Fluidized bed coating is costly but having better storage stability. Melt extrusion is suitable for large-scale production but having bad particle size distribution. Complex coacervation has good capsule size uniformity but controversial safety. Aqueous diffusion has excellent safety but low efficient encapsulation. Novel fat-coating has good encapsulation efficiency but uncontrollable size distribution.

  18. Sheepmeat flavor and the effect of different feeding systems: a review.

    Science.gov (United States)

    Watkins, Peter J; Frank, Damian; Singh, Tanoj K; Young, Owen A; Warner, Robyn D

    2013-04-17

    Lamb has a unique flavor, distinct from other popular red meats. Although flavor underpins lamb's popularity, it can also be an impediment to consumer acceptance. Lack of familiarity with sheepmeat flavor itself can be a barrier for some consumers, and undesirable feed-induced flavors may also compromise acceptability. Against the backdrop of climate uncertainty and unpredictable rainfall patterns, sheep producers are turning to alternatives to traditional grazing pasture systems. Historically, pasture has been the predominant feed system for lamb production in Australia and around the world. It is for this reason that there has been a focus on "pastoral" flavor in sheep meat. Pasture-associated flavors may be accepted as "normal" by consumers accustomed to meat from pasture-fed sheep; however, these flavors may be unfamiliar to consumers of meat produced from grain-fed and other feed systems. Over the past few decades, studies examining the impacts of different feeds on lamb meat quality have yielded variable consumer responses ranging from "no effect" to "unacceptable", illustrating the diverse and sometimes inconsistent impacts of different forages on sheepmeat flavor. Despite considerable research, there is no consensus on which volatiles are essential for desirable lamb aroma and how they differ compared to other red meats, for example, beef. In contrast, comparatively little work has focused specifically on the nonvolatile taste components of lamb flavor. Diet also affects the amount of intramuscular fat and its fatty acid composition in the meat, which has a direct effect on meat juiciness and texture as well as flavor, and its release during eating. The effect of diet is far from simple and much still needs to be learned. An integrated approach that encompasses all input variables is required to better understand the impact of the feed and related systems on sheepmeat flavor. This review brings together recent research findings and proposes some novel

  19. Effects of Chewing Different Flavored Gums on Salivary Flow Rate and pH

    Directory of Open Access Journals (Sweden)

    Maryam Karami Nogourani

    2012-01-01

    Full Text Available Chewing gum increases salivary flow rate (SFR and pH, but differences in preferences of gum flavor may influence SFR and pH. The aim of this paper was to assess the effect of five different flavors of sucrose-free chewing gum on the salivary flow rate and pH in healthy dental students in Isfahan, Iran. Fifteen (7 men and 8 women healthy dental student volunteers collected unstimulated saliva and then chewed one of five flavored gums for 6 min. The whole saliva was collected and assessed for 6 consecutive days. After unstimulated saliva was collected, stimulated saliva was collected at interval of 0-1, 1–3, and 3–6 minutes after the start of different flavored chewing gums. The SFR and salivary pH were measured. The SFR increased in all five flavored gums at 1, 3, and 6 minutes after start of chewing gums (<0.001. The flow rate of all products reached peak in the 1st minute of stimulation, except spearmint-flavored gums which reached peak in the 6th minute. In the 1st minute, the strawberry-flavored gums showed the highest SFR. During 1–3 minutes, strawberry- and apple-flavored gums showed higher SFR, respectively. Only the spearmint- and cinnamon-flavored gum significantly increased salivary pH. Gum flavored can affect the SFR and pH and special flavors can be advised for different individuals according to their oral conditions.

  20. Evaluation of Important Factors Affecting Quench Distortion of Carburized Hypoid Gear with Shaft by Using Computer Simulation Methods

    Institute of Scientific and Technical Information of China (English)

    Tsuyoshi Sugimoto; Youichi Watanabe

    2004-01-01

    To minimize quenching distortion and dispersion, carburizing and quenching process conditions must be optimized; this includes the parts racking design used for quenching. We investigated some factors affecting carburized quenching distortion with an experiment using a hypoid gear having a shaft and with numerical simulation methods. The experimental results and those obtained from simulation were generally in agreement. Focusing on the surface temperature distribution in the gear, we studied quenching distortion characteristics in terms of changes in tooth profile and helix deviation. In our experiments, distortions occur during quenching in 373 K oil after austenitized temperature treatments conducted with various attitudes. We calculated the distortions by simulating the carburized oil-quenching process for the hypoid gear. Our results show large differences between the cooling rates of the tooth toe, middle section, and heel edges,and these greatly influence the change in tooth profile and helix deviation. We found that reducing the differences in temperatures on the gear surfaces during quenching is most important for minimizing the quench distortion of the hypoid gear.

  1. Impact of squark flavor violation on neutralino dark matter

    Science.gov (United States)

    Herrmann, Björn; Klasen, Michael; Le Boulc'H, Quentin

    2011-11-01

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

  2. Flavor Mixing Phenomenology in Supersymmetric Models

    CERN Document Server

    Rehman, Muhammad

    2016-01-01

    This dissertation investigates the flavor mixing effects in supersymmetric models on electroweak precision observables, Higgs boson mass predictions, B-physics observables, quark flavor violating Higgs decays, lepton flavor violating charged lepton decays and lepton flavor violating Higgs decays. The flavor mixing effects are studied in model independent way i.e. by putting off-diagonal entries in the sfermion mass matrix by hand as well as in the minimal flavor violating constrained MSSM, where mixing can originate from CKM matrix in the case of squarks and from PMNS matrix in the case of sleptons. We found that flavor mixing can have large impact to some observables, enabling us to put new constraints on parameter space in supersymmetric models.

  3. Heavy flavor measurements at LHC

    CERN Document Server

    Spagnolo, S; The ATLAS collaboration

    2013-01-01

    ATLAS and CMS measurements in the area of heavy flavor physics are reviewed with focus on the most recent results. The topics discussed include heavy flavor production rates and properties, exclusive b-hadron production, with attention to the recent observations of rare b-hadrons and to the precise measurements of Lambda_b production cross section, lifetime and mass. Differential production cross sections and polarization measurements of Upsilon states are presented, along with production ratios of chi_c states in the charmonium system. Evidence for a new Xsi_b state and observations of structures in the J/Psi phi spectrum from B+- decays to J/Psi phi K+- in the CMS data are also reported. Precision studies of the Bs system and determination of CP-violation sensitive parameters are discussed. Finally the status of the searches for rare FCNC decays is presented.

  4. Flavor hierarchies from dynamical scales

    CERN Document Server

    Panico, Giuliano

    2016-01-01

    One main obstacle for any beyond the SM (BSM) scenario solving the hierarchy problem is its potentially large contributions to electric dipole moments. An elegant way to avoid this problem is to have the light SM fermions couple to the BSM sector only through bilinears, $\\bar ff$. This possibility can be neatly implemented in composite Higgs models. We study the implications of dynamically generating the fermion Yukawa couplings at different scales, relating larger scales to lighter SM fermions. We show that all flavor and CP-violating constraints can be easily accommodated for a BSM scale of few TeV, without requiring any extra symmetry. Contributions to B physics are mainly mediated by the top, giving a predictive pattern of deviations in $\\Delta F=2$ and $\\Delta F=1$ flavor observables that could be seen in future experiments.

  5. Neutrino Masses and Flavor Mixing

    Science.gov (United States)

    Xing, Zhi-zhong

    2010-06-01

    I give a theoretical overview of some basic properties of massive neutrinos in these lectures. Particular attention is paid to the origin of neutrino masses, the pattern of lepton flavor mixing, the feature of leptonic CP violation and the electromagnetic properties of massive neutrinos. I highlight the TeV seesaw mechanisms as a possible bridge between neutrino physics and collider physics in the era characterized by the Large Hadron Collider.

  6. Flavors of Supersymmetry Beyond Vanilla

    CERN Document Server

    Evans, Jared A

    2015-01-01

    This review surveys the territory of supersymmetry beyond the vanilla MSSM. With a viewpoint guided by electroweak naturalness, the review focuses on constructions that weaken or bypass current LHC constraints. Models of SUSY containing Dirac gluinos, compressed spectra, flavor-violating squarks, R-parity violation, stealth sectors, exotic detector objects, and more are discussed. In addition to presenting ways of hiding SUSY, these models highlight a few opportunities to improve LHC coverage.

  7. Brain mechanisms of flavor learning

    Directory of Open Access Journals (Sweden)

    Takashi eYamamoto

    2011-09-01

    Full Text Available Once the flavor of the ingested food (conditioned stimulus, CS is associated with a preferable (e.g., good taste or nutritive satisfaction or aversive (e.g., malaise with displeasure signal (unconditioned stimulus, US, animals react to its subsequent exposure by increasing or decreasing ingestion to the food. These two types of association learning (preference learning vs. aversion learning are known as classical conditioned reactions which are basic learning and memory phenomena, leading selection of food and proper food intake. Since the perception of flavor is generated by interaction of taste and odor during food intake, taste and/or odor are mainly associated with bodily signals in the flavor learning. After briefly reviewing flavor learning in general, brain mechanisms of conditioned taste aversion is described in more detail. The CS-US association leading to long-term potentiation in the amygdala, especially in its basolateral nucleus, is the basis of establishment of conditioned taste aversion. The novelty of the CS detected by the cortical gustatory area may be supportive in CS-US association. After the association, CS input is conveyed through the amygdala to different brain regions including the hippocampus for contextual fear formation, to the supramammilary and thalamic paraventricular nuclei for stressful anxiety or memory dependent fearful or stressful emotion, to the reward system to induce aversive expression to the CS, or hedonic shift from positive to negative, and to the CS-responsive neurons in the gustatory system to enhance the responsiveness to facilitate to detect the harmful stimulus.

  8. Dirac neutrinos from flavor symmetry

    CERN Document Server

    Aranda, Alfredo; Morisi, S; Peinado, E; Valle, J W F

    2013-01-01

    We present a model where Majorana neutrino mass terms are forbidden by the flavor symmetry group Delta(27). Neutrinos are Dirac fermions and their masses arise in the same way as that of the charged fermions, due to very small Yukawa couplings. The model fits current neutrino oscillation data and correlates the octant of the atmospheric angle with the magnitude of the lightest neutrino mass, with maximal mixing excluded for any neutrino mass

  9. The Flavor World of Childhood

    OpenAIRE

    Mennella, Julie A

    2014-01-01

    Many of the chronic illnesses that plague modern society, such as obesity, diabetes, and hypertension, derive in large part from poor food choices, dictated in part by flavor preferences. Against the advice and recommendations of health authorities worldwide, people eat too much salt, fat, and simple sugars and too few fruits and vegetables, even and especially among children. How can we account for patterns of food choice that are antithetical to health, and why is it so difficult to develo...

  10. Top quark flavor changing via photon

    CERN Document Server

    Khatibi, Sara

    2015-01-01

    We present constraints on the top quark flavor changing neutral current in the vertices of $tu\\gamma$ and $tc\\gamma$ from the measured diphoton mass spectrum at the LHC. It is shown that the angular distributions of diphoton is highly affected by the anomalous $tu\\gamma$ and $tc\\gamma$ couplings at the LHC and can provide stringent limits on these couplings. We determine the constraints on the anomalous $tu\\gamma$ from the upper bound on the neutron electric dipole moment (EDM). It is found that the current upper limit on the neutron EDM excludes any value of the branching fraction of top quark rare decay to an up-quark plus a photon above $2.04\\times 10^{-6}$.

  11. The Flavor World of Childhood

    Directory of Open Access Journals (Sweden)

    Julie A Mennella

    2014-07-01

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

  12. Flavor effects on leptogenesis predictions

    CERN Document Server

    Blanchet, S; Bari, Pasquale Di; Blanchet, Steve

    2006-01-01

    Flavor effects in leptogenesis reduce the region of the see-saw parameter space where the final predictions do not depend on the initial conditions, the strong wash-out regime. In this case we show that the lowest bounds holding on the lightest right-handed (RH) neutrino mass and on the reheating temperature for hierarchical heavy neutrinos, do not get relaxed compared to the usual ones in the one-flavor approximation, M_1 (T_reh) \\gtrsim 3 (1.5) x 10^9 GeV. Flavor effects can however relax down to these minimal values the lower bounds holding for fixed large values of the decay parameter K_1. We discuss a relevant definite example showing that, when the known information on the neutrino mixing matrix is employed, the lower bounds for K_1 \\gg 10, are relaxed by a factor 2-3 for light hierarchical neutrinos, without any dependence on \\theta_13 and on possible phases. On the other hand, going beyond the limit of light hierarchical neutrinos and taking into account Majorana phases, the lower bounds can be relaxe...

  13. Volatile flavor compounds in yogurt: a review.

    Science.gov (United States)

    Cheng, Hefa

    2010-11-01

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

  14. Flavor Mixing in Gauge-Higgs Unification

    CERN Document Server

    Adachi, Yuki; Lim, C S; Maru, Nobuhito

    2010-01-01

    We discuss flavor mixing and resultant flavor changing neutral current processes in the SU(3) \\otimes SU(3)_\\text{color} gauge-Higgs unification scenario. To achieve flavor violation is a challenging issue in the scenario, since the Yukawa couplings are originally higher dimensional gauge interactions. We argue that the presence of Z_2-odd bulk masses of fermions plays a crucial role as the new source of flavor violation. Although introducing brane-localized mass terms in addition to the bulk masses is necessary to realize flavor mixing, if the bulk masses were universal among generations, the flavor mixing and flavor changing neutral current processes are known to disappear. We also discuss whether natural flavor conservation is realized in the scenario. It is shown that the new source of flavor violation leads to flavor changing neutral current processes at the tree level due to the exchange of non-zero Kaluza-Klein gauge bosons. As a typical example we calculate the rate of K^0 - \\bar{K}^0 mixing due to th...

  15. A possible solution of the flavor problem and radiative neutrino masses

    Energy Technology Data Exchange (ETDEWEB)

    Adulpravitchai, Adisorn

    2010-06-23

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

  16. 调控氧化猪脂影响因素及其挥发性风味物质消长规律的研究%Study on Factors Affecting Controlled Oxidation of Lard and Dynamic Changes of Volatile Flavor Products

    Institute of Scientific and Technical Information of China (English)

    陈宏运; 吴肖; 孔令会

    2011-01-01

    Peroxide value(POV),anisidine value(p-AV) and acid value(AV) of oxidation products of lard were used as the physical and chemical indicators.The factor that may affect the controlled oxidation reaction of lard was investigated in the paper,including ventilation,temperature and time.The dynamic changes of volatile flavor oxidation products were analyzed.The results showed that the oxidation temperature and time were the key factors.The main volatile flavor compounds of oxidation production were aldehydes,alcohols and acids.The content of lactones and esters changed slightly and showed no regularity with each other.When the oxidation temperature was 130~140 ℃,reaction time was 3~4h,not only the oxidized products of lard got higher POV and p-AV values,but also the possible characteristic flavors,such as 2,4-decadienal,1-octen-3-ol,2-pentylfuran were concentrated in large quantities.%以猪脂氧化产物过氧化值(POV)、茴香胺值(p-AV)和酸值(AV)为理化指标,分别考察通气量、反应温度和反应时间等氧化反应控制因素对氧化产物的指标影响,并对猪脂控制氧化条件下的挥发性风味产物的消长规律进行分析.结果表明,反应温度和反应时间是猪脂调控氧化主要影响因素.氧化过程产生的挥发性风味物质主要是醛类、醇类和酸类,内酯类或酯类含量变化幅度不大,且不呈规律性.猪脂调控氧化反应温度为130~140℃,反应时间为3~4 h时,不仅获得较高的POV、p-AV数值,可能的特征性风味物质如2,4-癸二烯醛、1-辛烯-3-醇及2-戊基呋喃也大量富集.

  17. Parity-violating deep inelastic scattering and the flavor dependence of the EMC effect.

    Science.gov (United States)

    Cloët, I C; Bentz, W; Thomas, A W

    2012-11-02

    Isospin-dependent nuclear forces play a fundamental role in nuclear structure. In relativistic models of nuclear structure constructed at the quark level these isovector nuclear forces affect the u and d quarks differently, leading to nontrivial flavor-dependent modifications of the nuclear parton distributions. We explore the effect of isospin dependent forces for parity-violating deep inelastic scattering on nuclear targets and demonstrate that the cross sections for nuclei with N ≠ Z are sensitive to the flavor dependence of the EMC effect. Indeed, for nuclei like lead and gold we find that these flavor-dependent effects are large.

  18. Factors affecting Import Shares of Powdered Milk and other Milk Products and their Implications in Sri Lanka

    OpenAIRE

    Bogahawatte, C.; Herath, Janaranjana

    2006-01-01

    Import shares of liquid milk, powdered milk, condensed milk and other milk products were estimated to determine their relative competitiveness. The change of import shares with changes of exchange rate and world price of milk. The analysis based on yearly data between 1975-2006 showed that relative CIF prices and incomes were important factors influencing the market shares of milk and milk products. The results also showed that imported milk powder is price inelastic and a weak substitute for...

  19. Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese.

    Science.gov (United States)

    Grummer, J; Bobowski, N; Karalus, M; Vickers, Z; Schoenfuss, T

    2013-03-01

    We investigated use of potassium chloride (KCl) to maintain both the salty flavor and to replace the preservative effects of salt when reducing the sodium content in natural cheese. Because salt replacers can affect flavor because of inherent off-flavors, such as bitter and metallic, we examined the use of flavor enhancers for their ability to modulate some of these undesirable sensory effects. Stirred-curd Cheddar-style cheese was manufactured using 2 cheese-making procedures (different curd knife sizes and target salting titratable acidities), in duplicate. Curd was salted with sodium chloride (NaCl) or 60% reduced sodium blends of NaCl and KCl (2 different sources). Curd was also salted at a 60% reduced sodium rate with NaCl and KCl with added flavor enhancers. A hydrolyzed vegetable protein/yeast extract blend, a natural "potassium-blocking type" flavor, disodium inosinate, or disodium guanylate were each blended with the reduced sodium salt blend and added to curd at the salting step. The resulting blocks of cheese were aged for 5 mo and evaluated monthly for chemical, microbial, and sensory differences. At 5 mo of aging, we measured liking for the cheeses using a consumer panel. Overall, cheeses were well liked by the consumer panel, and the scores of reduced sodium cheese with 2 different KCl sources were not different from those of the full-sodium control. The addition of flavor enhancers to Cheddar curd had mixed results, with one improving the consumer flavor liking only slightly over KCl, and one (disodium inosinate) significantly reducing consumer flavor liking scores, presumably due to the amount of umami flavor it contributed. Potassium chloride replacement salts sourced from different manufacturers affected the chemical and flavor properties of cheese, and changes to pH and temperature targets may be necessary to yield cheese with the moisture and pH targets desired. The cheese-making procedure used also influenced flavors observed, which resulted in

  20. Holographic Thermodynamics and Transport of Flavor Fields

    CERN Document Server

    O'Bannon, Andy

    2008-01-01

    We use gauge-gravity duality to study a strongly-coupled non-Abelian gauge theory with flavor fields, i.e. fields transforming in the fundamental representation of the gauge group. We first study the thermodynamics of the flavor fields. In the grand canonical ensemble at zero temperature, we find a second-order transition when the mass of the flavor fields equals the chemical potential. We then study the transport properties of the flavor fields at finite temperature and density. We introduce external electric and magnetic fields and compute the resulting current of flavor charge. From this current we extract the conductivity, using Ohm's law. In addition, we compute the drag force on the flavor fields at large mass, in the presence of a finite baryon density and external electric and magnetic fields.

  1. Holographic thermodynamics and transport of flavor fields

    Science.gov (United States)

    O'Bannon, Andrew Hill

    We use gauge-gravity duality to study a strongly-coupled non-Abelian gauge theory with flavor fields, i.e. fields transforming in the fundamental representation of the gauge group. We first study the thermodynamics of the flavor fields. In the grand canonical ensemble at zero temperature, we find a second-order transition when the mass of the flavor fields equals the chemical potential. We then study the transport properties of the flavor fields at finite temperature and density. We introduce external electric and magnetic fields and compute the resulting current of flavor charge. From this current we extract the conductivity, using Ohm's law. In addition, we compute the drag force on the flavor fields at large mass, in the presence of a finite baryon density and external electric and magnetic fields.

  2. New Physics in Astrophysical Neutrino Flavor

    CERN Document Server

    Argüelles, Carlos A; Salvado, Jordi

    2015-01-01

    Recently, the IceCube collaboration announced the first detection of extra-terrestrial ultra high energy neutrinos. Astrophysical neutrinos are powerful tools to investigate the fundamental properties of particle physics through their flavor content. In this paper, we study the effect of new physics in the context of the ultra high energy neutrino flavor content. We find that in new physics dominated scenarios, the flavor content at Earth is confined to a region related to the assumed initial flavor content. Furthermore, we conclude that a precise measure of the flavor content at Earth will provide orders of magnitude improvement on new physics bounds. Finally, we discuss the current best fits of flavor content of the IceCube data and their interplay with new physics scenarios.

  3. Affective temperaments play an important role in the relationship between childhood abuse and depressive symptoms in major depressive disorder.

    Science.gov (United States)

    Toda, Hiroyuki; Inoue, Takeshi; Tsunoda, Tomoya; Nakai, Yukiei; Tanichi, Masaaki; Tanaka, Teppei; Hashimoto, Naoki; Takaesu, Yoshikazu; Nakagawa, Shin; Kitaichi, Yuji; Boku, Shuken; Tanabe, Hajime; Nibuya, Masashi; Yoshino, Aihide; Kusumi, Ichiro

    2016-02-28

    Previous studies have shown that various factors, such as genetic and environmental factors, contribute to the development of major depressive disorder (MDD). The aim of this study is to clarify how multiple factors, including affective temperaments, childhood abuse and adult life events, are involved in the severity of depressive symptoms in MDD. A total of 98 participants with MDD were studied using the following self-administered questionnaire surveys: Patient Health Questionnaire-9 measuring the severity of depressive symptoms; Life Experiences Survey (LES) measuring negative and positive adult life events; Temperament Evaluation of the Memphis, Pisa, Paris, and San Diego auto-questionnaire (TEMPS-A) measuring affective temperaments; and the Child Abuse and Trauma Scale (CATS) measuring childhood abuse. The data were analyzed using single and multiple regression analyses and structural equation modeling (SEM). The neglect score reported by CATS indirectly predicted the severity of depressive symptoms through affective temperaments measured by TEMPS-A in SEM. Four temperaments (depressive, cyclothymic, irritable, and anxious) directly predicted the severity of depressive symptoms. The negative change in the LES score also directly predicted severity. This study suggests that childhood abuse, especially neglect, indirectly increases the severity of depressive symptoms through increased scores of affective temperaments in MDD.

  4. The Growing Importance of Teaching Philosophy Statements and What They Mean for the Future: Why Teaching Philosophy Statements Will Affect You

    Science.gov (United States)

    Hegarty, Niall

    2015-01-01

    This article explores the growing importance of Teaching Philosophy Statements (TPS) as a tool to positively impact teaching styles and methods. The changing landscape of teaching at the college level is addressed with an emphasis on the growing importance of accountability. How new and senior faculty are affected by the TPS is considered as well…

  5. Theoretically palatable flavor combinations of astrophysical neutrinos

    CERN Document Server

    Bustamante, Mauricio; Winter, Walter

    2015-01-01

    The flavor composition of high-energy astrophysical neutrinos can reveal the particle physics governing their production, propagation, and interaction. The IceCube Collaboration has published the first experimental determination of the ratio of each flavor to the total flux. We present, as a theoretical counterpart, new results for the full range of received flavor ratios for arbitrary flavor ratios in the sources. With just standard neutrino mixing, this range is quite small. Even when a broad class of new-physics effects is included, it remains surprisingly small. Our results will allow IceCube to more quickly identify when their measurements imply standard, new, or truly exotic physics.

  6. Minimal Flavor Violation in the Lepton Sector

    OpenAIRE

    Cirigliano, Vincenzo; Grinstein, Benjamin; Isidori, Gino; Wise, Mark B.

    2005-01-01

    We extend the notion of Minimal Flavor Violation to the lepton sector. We introduce a symmetry principle which allows us to express lepton flavor violation in the charged lepton sector in terms of neutrino masses and mixing angles. We explore the dependence of the rates for flavor changing radiative charged lepton decays (ell(i) -> ell(j) + gamma) and mu-to-e conversion in nuclei on the scales for total lepton number violation, lepton flavor violation and the neutrino masses and mixing angles...

  7. Neutrino flavor oscillations in rotating matter

    CERN Document Server

    Dvornikov, Maxim

    2010-01-01

    We study the evolution of the neutrinos system in rotating matter. Neutrinos are supposed to be mixed massive particles interacting with background fermions by means of the electroweak forces. First we find the solutions of wave equations for the neutrino mass eigenstates in matter. Then we study the behavior of neutrino flavor eigenstates in background matter. The problems of neutrino bound states and neutrino flavor oscillations are discussed. We also derive the analog of the quantum mechanical evolution equation for the system of two flavor neutrinos in rotating matter and analyze its solution for the particular initial condition for neutrino flavor eigenstates.

  8. Flavor physics of leptons and dipole moments

    Energy Technology Data Exchange (ETDEWEB)

    Raidal, M.; Kadastik, M.; Kajiyama, Y.; Muntel, M.; Rebane, L. [National Inst. for Chemical Physics and Biophysics, Tallinn (Estonia); Schaaf, A. van der [Physik-Inst. der Univ. Zuerich, Zuerich (Switzerland); Bigi, I. [Univ. of Notre Dame du Lac, Physics Dept., Notre Dame, IN (United States); Mangano, M.L.; Ceccucci, A.; Felcini, M.; Giudice, G.; Lebedev, O.; Masina, I. [CERN, Physics Dept., Geneva (Switzerland); Semertzidis, Y. [Brookhaven National Lab., Upton, NY (United States); Abel, S.; Underwood, T.E.J. [Durham Univ., Inst. for Particle Physics Phenomenology, Durham (United Kingdom); Albino, S. [Univ. of Hamburg, II. Inst. for Theoretical Physics, Hamburg (Germany); Antusch, S.; Biggio, C. [Max-Planck-Inst. fuer Physik, Muenchen (Germany); Arganda, E.; Herrero, M.J.; Joaquim, F.R. [Univ. Autonoma de Madrid, Dept. de Fisica Teorica (Spain)]|[IFT/CSIC-UAM, Madrid (Spain); Bajc, B. [J. Stefan Inst., Ljubljana (Slovenia); Banerjee, S.; Roney, J.M. [Univ. of Victoria, Dept. of Physics, Victoria, BC (Canada); Blanke, M. [Max-Planck-Inst. fuer Physik, Muenchen (Germany)]|[TU Munich, Physics Dept., Garching (Germany); Bonivento, W.; Serra, N. [Univ. degli Studi di Cagliari (Italy)]|[INFN Cagliari, Monserrato (Italy); Branco, G.C.; Rebelo, M.N. [CERN, Physics Dept., Geneva (Switzerland)]|[Inst. Superior Tecnico, Dept. de Fisica (Portugal)]|[Centro de Fisica Teorica de Particulas, Lisboa (Portugal); Bryman, D. [Univ. of British Columbia, TRIUMF, Dept. of Physics and Astronomy, Vancouver, BC (Canada); Buras, A.J.; Duling, B.; Poschenrieder, A.; Tarantino, C. [TU Munich, Physics Dept., Garching (Germany); Calibbi, L. [SISSA (Italy)]|[INFN, Sezione di Trieste, Trieste (Italy)]|[Univ. de Valencia-CSIC, Dept. de Fisica Teorica, Burjassot (Spain)]|[Dipt. di Fisica ' G. Galilei' (Italy)]|[INFN, Padova (Italy); Chankowski, P.H. [Univ. of Warsaw, Warsaw (Poland); Davidson, S.; Deandrea, A. [Univ. Lyon-1, IPNL, CNRS, Villeurbanne (France)] [and others

    2008-09-15

    This chapter of the report of the ''Flavor in the era of the LHC'' Workshop discusses the theoretical, phenomenological and experimental issues related to flavor phenomena in the charged lepton sector and in flavor conserving CP-violating processes. We review the current experimental limits and the main theoretical models for the flavor structure of fundamental particles. We analyze the phenomenological consequences of the available data, setting constraints on explicit models beyond the standard model, presenting benchmarks for the discovery potential of forthcoming measurements both at the LHC and at low energy, and exploring options for possible future experiments. (orig.)

  9. Flavoring Compounds Dominate Toxic Aldehyde Production during E-Cigarette Vaping.

    Science.gov (United States)

    Khlystov, Andrey; Samburova, Vera

    2016-12-06

    The growing popularity of electronic cigarettes (e-cigarettes) raises concerns about the possibility of adverse health effects to primary users and people exposed to e-cigarette vapors. E-Cigarettes offer a very wide variety of flavors, which is one of the main factors that attract new, especially young, users. How flavoring compounds in e-cigarette liquids affect the chemical composition and toxicity of e-cigarette vapors is practically unknown. Although e-cigarettes are marketed as safer alternatives to traditional cigarettes, several studies have demonstrated formation of toxic aldehydes in e-cigarette vapors during vaping. So far, aldehyde formation has been attributed to thermal decomposition of the main components of e-cigarette e-liquids (propylene glycol and glycerol), while the role of flavoring compounds has been ignored. In this study, we have measured several toxic aldehydes produced by three popular brands of e-cigarettes with flavored and unflavored e-liquids. We show that, within the tested e-cigarette brands, thermal decomposition of flavoring compounds dominates formation of aldehydes during vaping, producing levels that exceed occupational safety standards. Production of aldehydes was found to be exponentially dependent on concentration of flavoring compounds. These findings stress the need for a further, thorough investigation of the effect of flavoring compounds on the toxicity of e-cigarettes.

  10. Effects of Chewing Different Flavored Gums on Salivary Flow Rate and pH.

    Science.gov (United States)

    Karami Nogourani, Maryam; Janghorbani, Mohsen; Kowsari Isfahan, Raha; Hosseini Beheshti, Mozhgan

    2012-01-01

    Chewing gum increases salivary flow rate (SFR) and pH, but differences in preferences of gum flavor may influence SFR and pH. The aim of this paper was to assess the effect of five different flavors of sucrose-free chewing gum on the salivary flow rate and pH in healthy dental students in Isfahan, Iran. Fifteen (7 men and 8 women) healthy dental student volunteers collected unstimulated saliva and then chewed one of five flavored gums for 6 min. The whole saliva was collected and assessed for 6 consecutive days. After unstimulated saliva was collected, stimulated saliva was collected at interval of 0-1, 1-3, and 3-6 minutes after the start of different flavored chewing gums. The SFR and salivary pH were measured. The SFR increased in all five flavored gums at 1, 3, and 6 minutes after start of chewing gums (P salivary pH. Gum flavored can affect the SFR and pH and special flavors can be advised for different individuals according to their oral conditions.

  11. Thermodynamics for two flavor QCD

    CERN Document Server

    Bernard, C W; Tar, C D; Gottlieb, S; Heller, U M; Hetrick, J E; Kärkkäinen, L; Neile, C M; Rummukainen, K; Sugar, R L; Toussaint, D; Wingate, M; Gottlieb, Steven

    1996-01-01

    We conclude our analysis of the N_t=6 equation of state for two flavor QCD, first described at last year's conference. We have obtained new runs at am_q=0.025 and improved runs at am_q=0.0125. The results are extrapolated to m_q=0, and we extract the speed of sound as well. We also present evidence for a restoration of the SU(2) X SU(2) chiral symmetry just above the crossover, but not of the axial U(1) chiral symmetry.

  12. TASI Lectures on Flavor Physics

    CERN Document Server

    Ligeti, Zoltan

    2015-01-01

    These notes overlap with lectures given at the TASI summer schools in 2014 and 2011, as well as at the European School of High Energy Physics in 2013. This is primarily an attempt at transcribing my hand-written notes, with emphasis on topics and ideas discussed in the lectures. It is not a comprehensive introduction or review of the field, nor does it include a complete list of references. I hope, however, that someone may find it useful to better understand the reasons for excitement about recent progress and future opportunities in flavor physics.

  13. TASI Lectures on Flavor Physics

    Science.gov (United States)

    Ligeti, Zoltan

    These notes overlap with lectures given at the TASI summer schools in 2014 and 2011, as well as at the European School of High Energy Physics in 2013. This is primarily an attempt at transcribing my handwritten notes, with emphasis on topics and ideas discussed in the lectures. It is not a comprehensive introduction or review of the field, nor does it include a complete list of references. I hope, however, that some may find it useful to better understand the reasons for excitement about recent progress and future opportunities in flavor physics.

  14. Lectures on Flavor Physics and CP Violation

    OpenAIRE

    Grinstein, B.

    2017-01-01

    Two short introductory lectures on Flavor Physics delivered at CLASHEP 2015. Among included topics: The KM matrix and the KM model of CP-violation, Determination of KM Elements, FCNC and GIM, New Physics and Flavor, Neutral Meson Mixing and CP Asymmetries. Many problems for the student, and solutions to selected problems, included.

  15. A Heavy Flavor Tracker for STAR

    Energy Technology Data Exchange (ETDEWEB)

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

    2005-03-14

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

  16. A Heavy Flavor Tracker for STAR

    Energy Technology Data Exchange (ETDEWEB)

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

    2005-03-14

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

  17. Electroweak constraints on flavorful effective theories

    CERN Document Server

    Efrati, Aielet; Soreq, Yotam

    2015-01-01

    We derive model-independent constraints arising from the Z and W boson observables on dimension six operators in the effective theory beyond the Standard Model. In particular, we discuss the generic flavor structure for these operators as well as several flavor patterns motivated by simple new physics scenarios.

  18. Electroweak constraints on flavorful effective theories

    Science.gov (United States)

    Efrati, Aielet; Falkowski, Adam; Soreq, Yotam

    2015-07-01

    We derive model-independent constraints arising from the Z and W boson observables on dimension six operators in the effective theory beyond the Standard Model. In particular, we discuss the generic flavor structure for these operators as well as several flavor patterns motivated by simple new physics scenarios.

  19. Newborn of mothers affected by autoimmune thyroiditis: the importance of thyroid function monitoring in the first months of life

    Directory of Open Access Journals (Sweden)

    Mosca Fabio

    2010-03-01

    Full Text Available Abstract Background evaluation of thyroid function in neonates born from mothers affected by autoimmune thyroiditis in order to define if a precise follow-up is necessary for these children. The influence of maternal thyroid peroxidase antibody (TPOAb and L-thyroxine therapy during pregnancy on neonatal thyroid function was also investigated. Methods 129 neonates were tested for thyroid function by measurement of free thyroxine (FT4 and thyroid stimulating hormone (TSH in 3th day, 15th day and at one month of life. TPOAb were measured in all patients; periodical control of thyroid function were performed until 6 months of life if Ab were positive. Data concerning etiology of maternal hypothyroidism and maternal replacement therapy with L-thyroxine during pregnancy were retrospectively collected. Results 28% neonates showed at least a mild increase of TSH value at the different determinations. In the majority of them, a spontaneous completely normalisation of TSH value was observed within the first month life. L-thyroxine replacement therapy was started in 3 neonates. TPOAb titer and maternal L-thyroxine replacement therapy were not related to alteration of thyroid hormone function in our study population. Conclusions transient mild elevation of serum TSH above the normal reference value for age is frequently observed in the first month of life in infants born from mothers affected by autoimmune thyroiditis. Persistent hyperthyrotropinemia requiring replacement therapy is observed in 2.2% of these neonates. According to our experience, follow-up is recommended in these newborns; the most accurate and not invasive way to carefully monitor these infants after neonatal screening for CH seems to be serum-testing TSH between 2ndand 4th week of life.

  20. Explorative surgery for acute scrotal pain: The importance of patient age, side affected, time to surgery and surgeon

    Directory of Open Access Journals (Sweden)

    Andrea Fabiani

    2016-10-01

    Full Text Available Introduction and objective: Testicular torsion must be diagnosed quickly and accurately. The delay of the diagnosis and the subsequent delay of surgery may lead to loss testicular viability and orchidectomy. Aim of our retrospective evaluation was to define which element should be considered as major support to the clinician in distinguishing spermatic cord torsion from the other diseases mimicking this clinical emergency requiring surgical exploration. Material and methods: We retrospectively reviewed all clinical and instrumental data of emergency scrotal exploration performed for acute scrotal pain at two different Urological Department in a 10 year period. Results of surgical exploration represented the four diagnostic categories in which patients were divided for statistical evaluation. We evaluated the relationship between diagnosis performed by testicular surgical exploration and the all clinical data available including surgeon involved in the procedures. Results: A total of 220 explorative scrotal surgery were considered. We divided the cases in 4 categories according to the diagnostic results of each surgical procedure. Of all, spermatic cord torsion was diagnosed in 45% (99/220. The total testis salvage rate was of 78.8%. The patients with a diagnosis of spermatic cord torsion were older than patients with appendix torsion (15 vs 11 years in mean. When the affected side was the left, the probability to have a diagnosis of spermatic cord torsion was higher than the right side [χ2 (2, N = 218 = 11.77, p < 0.01]. Time elapsing between onset of symptoms and testicular salvagewas significantly lower even than in case of appendix torsion/necrosis (p < .0001, and of others pathologies diagnosed (p = .0383. Conclusion: In case of spermatic cord torsion, in addition to the clinical data, patient age and left side affected may represent an independent diagnostic predicting factor. The time elapsing between onset of symptoms and explorative

  1. Non-standard neutrino interactions in the Earth and the flavor of astrophysical neutrinos

    CERN Document Server

    Gonzalez-Garcia, M C; Martinez-Soler, Ivan; Song, Ningqiang

    2016-01-01

    We study the modification of the detected flavor content of ultra high-energy astrophysical neutrinos in the presence of non-standard interactions of neutrinos with the Earth matter. Unlike the case of new physics affecting the propagation from the source to the Earth, non-standard Earth matter effects induce a dependence of the flavor content on the arrival direction of the neutrino. We find that, within the current limits on non-standard neutrino interaction parameters, large deviations from the standard 3-nu oscillation predictions can be expected, in particular for fluxes dominated by one flavor at the source. Conversely they do not give sizable corrections to the expectation of equalized flavors in the Earth for sources dominated by production via pion-muon decay-chain.

  2. Repulsive Vector Interaction in Three Flavor Magnetized Quark and Stellar Matter

    CERN Document Server

    Menezes, Débora P; Castro, Luis B; Costa, Pedro; Providência, Constan\\cca

    2014-01-01

    The effect of the vector interaction on three flavor magnetized matter is studied within the SU(3) Nambu--Jona-Lasiono quark model. We have considered cold matter under a static external magnetic field within two different models for the vector interaction in order to investigate how the form of the vector interaction and the intensity of the magnetic field affect the equation of state as well as the strangeness content. It was shown that the flavor independent vector interaction predicts a smaller strangeness content and, therefore, harder equations of state. On the other hand, the flavor dependent vector interaction favors larger strangeness content the larger the vector coupling. We have confirmed that at low densities the magnetic field and the vector interaction have opposite competing effects: the first one softens the equation of state while the second hardens it. Quark stars and hybrid stars subject to an external magnetic field were also studied. Larger star masses are obtained for the flavor indepen...

  3. Entrepreneurship and Human Resources as Important Forces Affecting Electronic Readiness in Building the Information Society in Albania

    Directory of Open Access Journals (Sweden)

    Ermelinda Kordha (Tolica

    2010-12-01

    Full Text Available Today information has become an important element without which society actors cannotachieve their goals. The term “information society” is increasingly used nowadays instead of theterms “production” or “consumption society”, because of the importance and necessity of informationin today's dynamic environment. In these conditions, even Albania is trying to give the properimportance and emphasis to, not just the use of information, but to the use of tools and technologiesthat enable efficiency in the collection, storage, processing, and distribution of data and the useinformation. Thus, information and communication technologies (ICT, are finding today in theAlbanian society, a steadily increasing use. For the Albanian Government has established andimplements the strategy is the national information and communication technologies (ICT.

  4. Collective neutrino flavor conversion: Recent developments

    CERN Document Server

    Chakraborty, Sovan; Izaguirre, Ignacio; Raffelt, Georg

    2016-01-01

    Neutrino flavor evolution in core-collapse supernovae, neutron-star mergers, or the early universe is dominated by neutrino-neutrino refraction, often spawning "self-induced flavor conversion", i.e., shuffling of flavor among momentum modes. This effect is driven by collective run-away modes of the coupled "flavor oscillators" and can spontaneously break the initial symmetries such as axial symmetry, homogeneity, isotropy, and even stationarity. Moreover, the growth rates of unstable modes can be of the order of the neutrino-neutrino interaction energy instead of the much smaller vacuum oscillation frequency: self-induced flavor conversion does not always require neutrino masses. We illustrate these newly found phenomena in terms of simple toy models. What happens in realistic astrophysical settings is up to speculation at present.

  5. Quark-flavored scalar dark matter

    CERN Document Server

    Bhattacharya, Bhubanjyoti; Datta, Alakabha; Dupuis, Grace; London, David

    2015-01-01

    It is an intriguing possibility that dark matter (DM) could have flavor quantum numbers like the quarks. We propose and investigate a class of UV-complete models of this kind, in which the dark matter is in a scalar triplet of an SU(3) flavor symmetry, and interacts with quarks via a colored flavor-singlet fermionic mediator. Such mediators could be discovered at the LHC if their masses are $\\sim 1$ TeV. We constrain the DM-mediator couplings using relic abundance, direct detection, and flavor-changing neutral-current considerations. We find that, for reasonable values of its couplings, scalar flavored DM can contribute significantly to the real and imaginary parts of the $B_s$-$\\bar B_s$ mixing amplitude. We further assess the potential for such models to explain the galactic center GeV gamma-ray excess.

  6. Suppression of flavor violation in an A4 warped extra dimensional model

    Science.gov (United States)

    Kadosh, Avihay

    2011-12-01

    In an attempt to simultaneously explain the observed masses and mixing patterns of both quarks and leptons, we recently proposed a model (JHEP08(2010)115) based on the non abelian discrete flavor group A4, implemented in a custodial RS setup with a bulk Higgs. We showed that the standard model flavor structure can be realized within the zero mode approximation (ZMA), with nearly TBM neutrino mixing and a realistic CKM matrix with rather mild assumptions. An important advantage of this framework with respect to flavor anarchic models is the vanishing of the dangerous tree level KK gluon contribution to epsilonK and the suppression of the new physics one loop contributions to the neutron EDM, epsilon'/epsilon, b → Sγ and Higgs mediated flavor changing neutral curent (FCNC) processes. These results are obtained beyond the ZMA, in order to account for the the full flavor structure and mixing of the zero modes and first Kaluza-Klein (KK) modes of all generations. The resulting constraints on the KK mass scale are shown to be significantly relaxed compared to the flavour anarchic case, showing explicitly the role of non abelian discrete flavor symmetries in relaxing flavor violation bounds within the RS setup. As a byproduct of our analysis we also obtain the same contributions for the custodial anarchic case with two SU(2)R doublets for each fermion generation.

  7. What is the most important factor affecting the cognitive function of obstructive sleep apnea syndrome patients: a single center study

    Directory of Open Access Journals (Sweden)

    LI Xiang

    2013-05-01

    Full Text Available Objective Patients with obstructive sleep apnea syndrome (OSAS usually complain of daytime hypersomnia and decrease in cognitive function, which affects the quality of their work and life. The reason why the cognitive function of OSAS patients decreased remains controversial. The aim of this study is to evaluate the impairment and the main influencing factors of cognitive function in OSAS. Methods There were totally 50 OSAS patients (OSAS group and 25 volunteers (control group included in our study. All of them were monitored by polysomnography (PSG and tested by Continuous Performance Test (CPT, n-back test and Stroop Color?Word Test (CWT to evaluate their sleep condition and cognitive function. Results No significant difference was found between the two groups in total sleep time and sleep efficiency (P > 0.05, for all. Compared with control group, OSAS group had significant increased time of non-rapid eye movement (NREM sleep stage Ⅰ and stage Ⅱ, significant decreased time of stage Ⅲ (P 0.05, for all, while had significant connection with AI and NREM Ⅲ (P < 0.05, for all. The rate of OSAS patients who underwent nasal continuous positive airway pressure (nCPAP treatment was very low, only 8% (4/50. Conclusion The abnormality of OSAS patients' sleep structure is characterized with sleep fragmentation and decrease of NREM Ⅲ, which may be the main factors of cognitive impairment. Exploration of treatment methods targeted on regulating the effected hormones and receptors is meaningful.

  8. Determination of Important Parameters in Affecting the Uptake of Reactive Black 5 by Chitosan Beads through Statistical Approach

    Directory of Open Access Journals (Sweden)

    Yi-Pin Phung

    2013-01-01

    Full Text Available Chitosan which can be obtained from fishery waste was studied as an alternative source to remove pollutants in the wastewater. The adsorption process of Reactive Black 5 (RB5 by chitosan was studied under batch experimental condition to identify the optimum condition in which the dye can be removed at a higher rate. The best fit kinetics model was determined to be the pseudo-second-order kinetics. From the isotherm study, the experimental result was better explained by Freundlich isotherm. Plackett-Burman was employed to identify the influential variables affecting the dye uptake. Response surface methodology (RSM was used to determine the interactions between the factors and their optimum levels for maximum uptake of RB5. The optimum condition for the highest percentage uptake of RB5 dye was determined to be at pH 4, agitation rate of 200 rpm, sorbent dosage of 1.0 g, contact time of 300 minutes, and initial dye concentration of 25 mg/L.

  9. Selected Abiotic and Biotic Environmental Stress Factors Affecting Two Economically Important Sugarcane Stalk Boring Pests in the United States

    Directory of Open Access Journals (Sweden)

    Allan T. Showler

    2016-02-01

    Full Text Available Sugarcane, Saccharum spp., in the United States is attacked by a number of different arthropod pests. The most serious among those pests are two stalk boring moths in the Family Crambidae: the sugarcane borer, Diatraea saccharalis (F., and the Mexican rice borer, Eoreuma loftini (Dyar. The two species are affected by abiotic and biotic environmental stress factors. Water deficit and excessive soil nitrogen alter physical and physiochemical aspects of the sugarcane plant that make the crop increasingly vulnerable to E. loftini. Weed growth can be competitive with sugarcane but it also supports enhanced abundances and diversity of natural enemies that can suppress infestations of D. saccharalis. In an instance where the stalk borer is considered a stress factor, proximity of vulnerable crops to sugarcane can influence levels of E. loftini infestation of sugarcane. The adverse effects of each stress factor, in terms of stalk borer attack, can be reduced by adopting appropriate cultural practices, such as adequate irrigation, judicious use of nitrogen fertilizer, using noncompetitive weed growth, and not planting vulnerable crops near sugarcane fields. Understanding the relationships between stress factors and crop pests can provide valuable insights for plant breeders and tools for incorporation into integrated pest management strategies.

  10. Two Japanese siblings affected with Chikungunya fever with different clinical courses: Imported infections from the Cook Islands.

    Science.gov (United States)

    Kondo, Makoto; Akachi, Shigehiro; Ando, Katsuhiko; Nomura, Tatsuma; Yamanaka, Keiichi; Mizutani, Hitoshi

    2016-06-01

    Two Japanese siblings visited the Cook Islands on business and stayed for 2 months. The sister developed a high fever, arthralgia, erythema and leg edema on the day after returning to Japan. The brother also developed neck and joint pain on the day following the sister's onset. Subsequently, his erythematous lesions spread over his whole body. Chikungunya virus was detected from the sister's blood and urine by specific reverse transcription polymerase chain reaction, but not in the brother's samples. Retrospectively, his history of Chikungunya fever was confirmed by the presence of the anti-Chikungunya virus immunoglobulin (Ig)M and IgG antibodies using the specific enzyme-linked immunoassay. In Japan, no autochthonous case of Chikungunya fever was reported previously. We should give attention to the imported infectious diseases for epidemic prevention. This report warns about the danger of the imported infectious diseases, and also suggests that covering the topic of infectious disease in the world is critical to doctors as well as travelers.

  11. Turbulence patterns and neutrino flavor transitions in high-resolution supernova models

    Energy Technology Data Exchange (ETDEWEB)

    Borriello, Enrico; Mirizzi, Alessandro [II. Institut für Theoretische Physik, Universität Hamburg, Luruper Chaussee 149, D-22761 Hamburg (Germany); Chakraborty, Sovan [Max-Planck-Institut für Physik (Werner-Heisenberg-Institut), Föhringer Ring 6, D-80805 München (Germany); Janka, Hans-Thomas [Max-Planck-Institut für Astrophysik, Karl-Schwarzschild-Str. 1, 85748 Garching (Germany); Lisi, Eligio, E-mail: enrico.borriello@desy.de, E-mail: sovan@mppmu.mpg.de, E-mail: thj@mpa-garching.mpg.de, E-mail: eligio.lisi@ba.infn.it, E-mail: alessandro.mirizzi@desy.de [INFN—Sezione di Bari, Via Orabona 4, 70126 Bari (Italy)

    2014-11-01

    During the shock-wave propagation in a core-collapse supernova (SN), matter turbulence may affect neutrino flavor conversion probabilities. Such effects have been usually studied by adding parametrized small-scale random fluctuations (with arbitrary amplitude) on top of coarse, spherically symmetric matter density profiles. Recently, however, two-dimensional (2D) SN models have reached a space resolution high enough to directly trace anisotropic density profiles, down to scales smaller than the typical neutrino oscillation length. In this context, we analyze the statistical properties of a large set of SN matter density profiles obtained in a high-resolution 2D simulation, focusing on a post-bounce time (2 s) suited to study shock-wave effects on neutrino propagation on scales as small as O(100) km and possibly below. We clearly find the imprint of a broken (Kolmogorov-Kraichnan) power-law structure, as generically expected in 2D turbulence spectra. We then compute the flavor evolution of SN neutrinos along representative realizations of the turbulent matter density profiles, and observe no or modest damping of the neutrino crossing probabilities on their way through the shock wave. In order to check the effect of possibly unresolved fluctuations at scales below O(100) km, we also apply a randomization procedure anchored to the power spectrum calculated from the simulation, and find consistent results within ± 1σ fluctuations. These results show the importance of anchoring turbulence effects on SN neutrinos to realistic, fine-grained SN models.

  12. Differentiating neutrino models on the basis of $\\theta_{13}$ and lepton flavor violation

    Energy Technology Data Exchange (ETDEWEB)

    Albright, Carl H.; /Northern Illinois U. /Fermilab

    2008-03-01

    The authors show how models of neutrino masses and mixings can be differentiated on the basis of their predictions for {theta}{sub 13} and lepton flavor violation in radiative charged lepton decays and {mu} - e conversion. They illustrate the lepton flavor violation results for five predictive SO(10) SUSY GUT models and point out the relative importance of their heavy right-handed neutrino mass spectra and {theta}{sub 13} predictions.

  13. Delirium in Intensive Care Unit. Factors that affect the appearance of delirium and its importance to the patients’ final outcome

    Directory of Open Access Journals (Sweden)

    Olga Kadda

    2012-10-01

    Full Text Available Delirium is a common cause of acute brain dysfunction in patients treated in the Intensive Care Unit (ICU. Aim: The aim of the present study was to investigate the incidence of delirium in the ICU, to establish risk factors for its development and to determine the effect of delirium on patient’s length of the stay and mortality in the ICU.Material and Methods: The sample studied consisted of 122 patients hospitalized in the ICU of a General Hospital in Attica, having completed 48 hours of stay. In order to diagnose delirium the CAM-ICU delirium scale was used. There were recorded the demographic characteristics of the sample studied, the medical history, the type of sedation, the severity of their illness during admission, the complications, the environment and psychological factors. Moreover, the length of stay, morbidity and mortality of patients were recorded. Data analysis was performed with the statistical package SPSS-ver.17.Results: 62% (n=76 of the sample studied were male. The mean age of the sample was 57±18 years. Intubation and mechanical ventilation was applied in 90% (n=110 of the studied population and seductive drugs in 90% (n=110 of the sample. Delirium frequency was 43%. Risk factors, according to the results, seems to be arterial hypertension (p= 0.009, smoking history (p=0.023, alcohol abuse (p=0.005, severity of illness in admission Apache II (p=0.033. The age and length of stay in ICU doesn’t seem to affect delirium development in ICU. Finally, mortality was clearly increased (p=0.001.Conclusions: The increased frequency of delirium in ICU patients requires measures to prevent it. Factors that seem to be related to delirium development are: arterial hypertension, alcohol abuse, smoking, hyperpyrexia and the usage of sedative drugs., Delirium, also, increases mortality in ICU patients.

  14. Exploring beyond the oral mucosa in patients affected with autoimmune blistering diseases: the importance of endoscopic procedures.

    Science.gov (United States)

    España, A; Fernandez, S

    2016-09-14

    Autoimmune blistering diseases (AIBD) comprise several entities characterized by the presence of autoantibodies targeted against structural proteins either in desmosomes or in the dermoepidermal junction of polystratified squamous epithelium. Patients develop blisters, erosions in cutaneous surfaces or mucosas. Diagnosis is based on the characteristic mucocutaneous lesions, the typical findings on histological studies and direct immunofluorescence assays, and the presence of specific autoantibodies against the epidermal antigens. It may not be possible for dermatologists to appropriately explore the nose and throat (NT). Thus, a clinical exploration by endoscopic procedures of NT may be a useful tool during the conventional dermatological exam. The aims of this review are to draw attention to the most frequent NT manifestations in AIBD patients, and underline the utility of endoscopic procedures to achieve a more successful and rationale management of patients. Additionally, we will provide brief information related to the anatomical structures and type of epithelium in NT areas which may explain the extent and type of NT involvement in AIBD. Endoscopic exploration in AIBD patients is important for several reasons. Firstly, it will allow the real NT mucosal involvement in each patient to be determined, thus making a differential diagnosis during the endoscopic exam possible, based on the localization of mucosal lesions. Secondary mucosal morbidity can also be ruled out. Secondly, the clinical response to treatment may be established, especially in NT mucosa, as these are anatomical areas subjected to important local traumas, and physiological functions such as breathing, swallowing, speech production and phonation may be damaged. Therefore, a multidisciplinary management in AIBD is mandatory by both dermatologists and otorhinolaryngologists, adding the clinical exploration by endoscopic procedures of NT to the conventional dermatological exam in all AIBD patients

  15. Astrophysical Neutrinos and Flavor Evolution With Self Interaction

    CERN Document Server

    Bulmus, T

    2016-01-01

    In a core collapse supernova, collective oscillations of neutrinos emitted by the proto-neutron star significantly modifies the partition of energy between different flavors in a way which is potentially important for the nucleosynthesis of heavy elements at the outer layers. As the outcome of collective oscillations depends nonlinearly on the chosen initial conditions proto-neutron star, their systematical study across the proto-neutron star model space may provide answers to some key questions.

  16. Neutral B meson flavor tagging

    Science.gov (United States)

    Wilson, Robert J.

    2001-07-01

    We present an investigation of the use of net charge and kaon identification to tag the flavor of neutral B mesons. The net charge of the neutral B meson decay products is zero if all charged particles are used and slightly non-zero if only undiscriminated hadronic final states are used. The net charge of the kaons alone correctly tags the identity of the neutral meson in at least a third of all decays. We have parametrized the particle identification capability of several techniques, such as dE/dx in time projection chambers, LEP/SLC ring-imaging chambers and an enhanced BaBar DIRC. Using these parametrisations we compare the relative tagging power of each technique to that of an ideal detector.

  17. Neutral B meson flavor tagging

    CERN Document Server

    Wilson, R J

    2001-01-01

    We present an investigation of the use of net charge and kaon identification to tag the flavor of neutral B mesons. The net charge of the neutral B meson decay products is zero if all charged particles are used and slightly non-zero if only undiscriminated hadronic final states are used. The net charge of the kaons alone correctly tags the identity of the neutral meson in at least a third of all decays. We have parametrized the particle identification capability of several techniques, such as dE/dx in time projection chambers, LEP/SLC ring-imaging chambers and an enhanced BaBar DIRC. Using these parametrisations we compare the relative tagging power of each technique to that of an ideal detector. (8 refs).

  18. Flavor Physics and Lattice QCD

    CERN Document Server

    Bouchard, C M

    2013-01-01

    Our ability to resolve new physics effects is, largely, limited by the precision with which we calculate. The calculation of observables in the Standard (or a new physics) Model requires knowledge of associated hadronic contributions. The precision of such calculations, and therefore our ability to leverage experiment, is typically limited by hadronic uncertainties. The only first-principles method for calculating the nonperturbative, hadronic contributions is lattice QCD. Modern lattice calculations have controlled errors, are systematically improvable, and in some cases, are pushing the sub-percent level of precision. I outline the role played by, highlight state of the art efforts in, and discuss possible future directions of lattice calculations in flavor physics.

  19. Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability.

    Science.gov (United States)

    Wang, Jin-jing; Xu, Wei-na; Li, Xin'er; Li, Jia; Li, Qi

    2014-06-01

    The flavor stability during storage is very important to the freshness and shelf life of beer. However, beer fermented with a yeast strain which is prone to autolyze will significantly affect the flavor of product. In this study, the gene encoding β-1,3-glucan synthetase catalytic subunit (fks1) of the lager yeast was destroyed via self-clone strategy. β-1,3-glucan is the principle cell wall component, so fks1 disruption caused a decrease in β-1,3-glucan level and increase in chitin level in cell wall, resulting in the increased cell wall thickness. Comparing with wild-type strain, the mutant strain had 39.9 and 63.41 % less leakage of octanoic acid and decanoic acid which would significantly affect the flavor of beer during storage. Moreover, the results of European Brewery Convention tube fermentation test showed that the genetic manipulation to the industrial brewing yeast helped with the anti-staling ability, rather than affecting the fermentation ability. The thiobarbituric acid value reduced by 65.59 %, and the resistant staling value increased by 26.56 %. Moreover, the anti-staling index of the beer fermented with mutant strain increased by 2.64-fold than that from wild-type strain respectively. China has the most production and consumption of beer around the world, so the quality of beer has a significant impact on Chinese beer industry. The result of this study could help with the improvement of the quality of beer in China as well as around the world.

  20. Gene Expression Profiling Identifies Important Genes Affected by R2 Compound Disrupting FAK and P53 Complex

    Directory of Open Access Journals (Sweden)

    Vita M. Golubovskaya

    2014-01-01

    Full Text Available Focal Adhesion Kinase (FAK is a non-receptor kinase that plays an important role in many cellular processes: adhesion, proliferation, invasion, angiogenesis, metastasis and survival. Recently, we have shown that Roslin 2 or R2 (1-benzyl-15,3,5,7-tetraazatricyclo[3.3.1.1~3,7~]decane compound disrupts FAK and p53 proteins, activates p53 transcriptional activity, and blocks tumor growth. In this report we performed a microarray gene expression analysis of R2-treated HCT116 p53+/+ and p53−/− cells and detected 1484 genes that were significantly up- or down-regulated (p < 0.05 in HCT116 p53+/+ cells but not in p53−/− cells. Among up-regulated genes in HCT p53+/+ cells we detected critical p53 targets: Mdm-2, Noxa-1, and RIP1. Among down-regulated genes, Met, PLK2, KIF14, BIRC2 and other genes were identified. In addition, a combination of R2 compound with M13 compound that disrupts FAK and Mmd-2 complex or R2 and Nutlin-1 that disrupts Mdm-2 and p53 decreased clonogenicity of HCT116 p53+/+ colon cancer cells more significantly than each agent alone in a p53-dependent manner. Thus, the report detects gene expression profile in response to R2 treatment and demonstrates that the combination of drugs targeting FAK, Mdm-2, and p53 can be a novel therapy approach.

  1. A Flavor Protection for Warped Higgsless Models

    CERN Document Server

    Csaki, Csaba

    2009-01-01

    We examine various possibilities for realistic 5D higgsless models and construct a full quark sector featuring next-to-minimal flavor violation (with an exact bulk SU(2) protecting the first two generations) satisfying electroweak and flavor constraints. The "new custodially protected representation" is used for the third generation to protect the light quarks from flavor violations induced due to the heavy top. A combination of flavor symmetries, and RS-GIM for the right-handed quarks suppresses flavor-changing neutral currents below experimental bounds, assuming CKM-type mixing on the UV brane. In addition to the usual higgsless RS signals, this model predicts an exotic charge-5/3 quark with mass of about 0.5 TeV which should show up at the LHC very quickly, as well as nonzero flavor-changing neutral currents which could be detected in the next generation of flavor experiments. In the course of our analysis, we also find quantitative estimates for the errors of the fermion zero mode approximation, which are...

  2. A flavor protection for warped Higgsless models

    Science.gov (United States)

    Csáki, Csaba; Curtin, David

    2009-07-01

    We examine various possibilities for realistic 5D Higgsless models on a Randall-Sundrum (RS) background, and construct a full quark sector featuring next-to-minimal flavor violation (with an exact bulk SU(2) protecting the first two generations) which satisfies electroweak and flavor constraints. The “new custodially protected representation” is used for the third generation to protect the light quarks from flavor violations induced due to the heavy top. A combination of flavor symmetries, and an “RS-GIM” mechanism for the right-handed quarks suppresses flavor-changing neutral currents below experimental bounds, assuming Cabibbo-Kobayashi-Maskawa-type mixing on the UV brane. In addition to the usual Higgsless RS signals, this model predicts an exotic charge-5/3 quark with mass of about 0.5 TeV which should show up at the LHC very quickly, as well as nonzero flavor-changing neutral currents which could be detected in the next generation of flavor experiments. In the course of our analysis, we also find quantitative estimates for the errors of the fermion zero-mode approximation, which are significant for Higgsless-type models.

  3. Flavor and CP invariant composite Higgs models

    Energy Technology Data Exchange (ETDEWEB)

    Redi, Michele [CERN - European Organization for Nuclear Research, Geneva (Switzerland). Theory Div.; INFN, Firenze (Italy); Weiler, Andreas [CERN - European Organization for Nuclear Research, Geneva (Switzerland). Theory Div.; Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany)

    2011-09-15

    The flavor protection in composite Higgs models with partial compositeness is known to be insufficient. We explore the possibility to alleviate the tension with CP odd observables by assuming that flavor or CP are symmetries of the composite sector, broken by the coupling to Standard Model fields. One realization is that the composite sector has a flavor symmetry SU(3) or SU(3){sub U} x SU(3){sub D} which allows us to realize Minimal Flavor Violation. We show how to avoid the previously problematic tension between a flavor symmetric composite sector and electro-weak precision tests. Some of the light quarks are substantially or even fully composite with striking signals at the LHC. We discuss the constraints from recent dijet mass measurements and give an outlook on the discovery potential. We also present a different protection mechanism where we separate the generation of flavor hierarchies and the origin of CP violation. This can eliminate or safely reduce unwanted CP violating effects, realizing effectively ''Minimal CP Violation'' and is compatible with a dynamical generation of flavor at low scales. (orig.)

  4. Gene Expression Profiling Identifies Important Genes Affected by R2 Compound Disrupting FAK and P53 Complex

    Energy Technology Data Exchange (ETDEWEB)

    Golubovskaya, Vita M., E-mail: Vita.Golubovskaya@roswellpark.org; Ho, Baotran [Department of Surgical Oncology, Roswell Park Cancer Institute, Buffalo, NY 14263 (United States); Conroy, Jeffrey [Genomics Shared Resource, Center for Personalized Medicine, Roswell Park Cancer Institute, Buffalo, NY 14263 (United States); Liu, Song; Wang, Dan [Bioinformatics Core Facility, Biostatistics, Roswell Park Cancer Institute, Buffalo, NY 14263 (United States); Cance, William G. [Department of Surgical Oncology, Roswell Park Cancer Institute, Buffalo, NY 14263 (United States)

    2014-01-21

    Focal Adhesion Kinase (FAK) is a non-receptor kinase that plays an important role in many cellular processes: adhesion, proliferation, invasion, angiogenesis, metastasis and survival. Recently, we have shown that Roslin 2 or R2 (1-benzyl-15,3,5,7-tetraazatricyclo[3.3.1.1~3,7~]decane) compound disrupts FAK and p53 proteins, activates p53 transcriptional activity, and blocks tumor growth. In this report we performed a microarray gene expression analysis of R2-treated HCT116 p53{sup +/+} and p53{sup −/−} cells and detected 1484 genes that were significantly up- or down-regulated (p < 0.05) in HCT116 p53{sup +/+} cells but not in p53{sup −/−} cells. Among up-regulated genes in HCT p53{sup +/+} cells we detected critical p53 targets: Mdm-2, Noxa-1, and RIP1. Among down-regulated genes, Met, PLK2, KIF14, BIRC2 and other genes were identified. In addition, a combination of R2 compound with M13 compound that disrupts FAK and Mmd-2 complex or R2 and Nutlin-1 that disrupts Mdm-2 and p53 decreased clonogenicity of HCT116 p53{sup +/+} colon cancer cells more significantly than each agent alone in a p53-dependent manner. Thus, the report detects gene expression profile in response to R2 treatment and demonstrates that the combination of drugs targeting FAK, Mdm-2, and p53 can be a novel therapy approach.

  5. Lake size and water-column stability affect the importance of methane for pelagic food webs of boreal lakes

    Science.gov (United States)

    Kankaala, Paula; Lopez-Bellido, Jessica; Ojala, Anne; Tulonen, Tiina; Jones, Roger I.

    2013-04-01

    Physical forcing, related to lake size and morphometry, plays an important role in the landscape-scale biogeochemical processing and fluxes of terrestrial carbon in lakes. Boreal lakes are typically dimictic, with mixing of the water column in spring and autumn, but in small, sheltered, humic, forest lakes the spring mixing is often incomplete. This leads to a steep summer stratification and oxygen depletion in the hypolimnion of the lakes. As a result of anaerobic decomposition of organic matter, high concentrations of CH4are typical in these lakes. At the oxic-anoxic interface zone methanotrophic microbes oxidize CH4 to CO2 and partly incorporate CH4-C into microbial biomass, and thus potentially provide a diet source for pelagic consumers. We studied production at the base of the pelagic food web by methane oxidising bacteria (MOB), heterotrophic bacteria (HB) and phytoplankton (PP) in five boreal lakes with a dissolved organic carbon (DOC) concentration varying between 7 and 25 mg C L-1 and an area ranging from 0.004 to 13.4 km2. High MOB activity was detected in the water columns of the three smallest lakes having anoxia in the hypolimnion during summer. The highest MOB activities (ca. 2-12 μmol L-1 d-1) were observed when the CH4:O2 ratio varied between ca. 0.5-12. Seasonally, the highest MOB activities were measured during late-summer mixed layer deepening and autumnal mixing of the whole water column. The proportion of MOB in the total basal production was highest in the two smallest lakes (24-56 and 13-36%), having the steepest summertime stratification. The proportion MOB in the basal production decreased with lake size being 70% of basal production was by PP. In all studied lakes HB contributed only 10-23% of the total basal production, suggesting that a transfer of allochthonous DOC via HB plays only a modest role for the nutrition of the higher trophic levels.

  6. Contributed report: Flavor anarchy for Majorana neutrinos

    Indian Academy of Sciences (India)

    Yosef Nir; Yael Shadmi

    2004-12-01

    We argue that neutrino flavor parameters may exhibit features that are very different from those of quarks and charged leptons. Specifically, within the Froggatt–Nielsen (FN) framework, charged fermion parameters depend on the ratio between two scales, while for neutrinos a third scale – that of lepton number breaking – is involved. Consequently, the selection rules for neutrinos may be different. In particular, if the scale of lepton number breaking is similar to the scale of horizontal symmetry breaking, neutrinos may become flavor-blind even if they carry different horizontal charges. This provides an attractive mechanism for neutrino flavor anarchy.

  7. Heavy flavor baryons in hypercentral model

    Indian Academy of Sciences (India)

    Bhavin Patel; Ajay Kumar Rai; P C Vinodkumar

    2008-05-01

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

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

    DEFF Research Database (Denmark)

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

    2012-01-01

    higher than their sensory threshold values, and thus seemed more important than alcohols for cheese flavor. These results show that D. hansenii strainsmay have potential to be applied as cultures for increasing the nutty/malty flavor of cheese due to their production of aldehydes. However, due to large...... strain variations, production of flavor compounds has to be taken into consideration for selection of D. hansenii strains as starter cultures for cheese production.......Flavor production among12 strains of Debaryomyces hansenii when grown on a simple cheese model mimicking a cheese surface was investigated by dynamic headspace sampling followed by gas chromatography-mass spectrometry. The present study confirmed that D. hansenii possess the ability to produce...

  9. Open Heavy Flavor Production in QCD -- Conceptual Framework and Implementation Issues

    CERN Document Server

    Tung, W K; Schmidt, C; Tung, Wu-Ki; Kretzer, Stefan; Schmidt, Carl

    2002-01-01

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

  10. Flavor pleasantness processing in the ventral emotion network

    Science.gov (United States)

    Weitkamp, Liselore; Renken, Remco J.; Nanetti, Luca; ter Horst, Gert J.

    2017-01-01

    The ventral emotion network–encompassing the amygdala, insula, ventral striatum, and ventral regions of the prefrontal cortex–has been associated with the identification of emotional significance of perceived external stimuli and the production of affective states. Functional magnetic resonance imaging (fMRI) studies investigating chemosensory stimuli have associated parts of this network with pleasantness coding. In the current study, we independently analyzed two datasets in which we measured brain responses to flavor stimuli in young adult men. In the first dataset, participants evaluated eight regular off the shelf drinking products while participants evaluated six less familiar oral nutritional supplements (ONS) in the second dataset. Participants provided pleasantness ratings 20 seconds after tasting. Using independent component analysis (ICA) and mixed effect models, we identified one brain network in the regular products dataset that was associated with flavor pleasantness. This network was very similar to the ventral emotion network. Although we identified an identical network in the ONS dataset using ICA, we found no linear relation between activation of any network and pleasantness scores within this dataset. Our results indicate that flavor pleasantness is processed in a network encompassing amygdala, ventral prefrontal, insular, striatal and parahippocampal regions for familiar drinking products. For more unfamiliar ONS products the association is not obvious, which could be related to the unfamiliarity of these products. PMID:28207751

  11. Flavor Identification and Intensity: Effects of Stimulus Context.

    Science.gov (United States)

    Hallowell, Emily S; Parikh, Roshan; Veldhuizen, Maria G; Marks, Lawrence E

    2016-03-01

    Two experiments presented oral mixtures containing different proportions of the gustatory flavorant sucrose and an olfactory flavorant, either citral (Experiment 1) or lemon (Experiment 2). In 4 different sessions of each experiment, subjects identified each mixture as "mostly sugar" or "mostly citrus/lemon" or rated the perceived intensities of the sweet and citrus components. Different sessions also presented the mixtures in different contexts, with mixtures containing relatively high concentrations of sucrose or citral/lemon presented more often (skew sucrose or skew citral/lemon). As expected, in both experiments, varying stimulus context affected both identification and perceived intensity: Skewing to sucrose versus citral/lemon decreased the probability of identifying the stimuli as "mostly sugar" and reduced the ratings of sweet intensity relative to citrus intensity. Across both contextual conditions of both experiments, flavor identification associated closely with the ratio of the perceived sweet and citrus intensities. The results accord with a model, extrapolated from signal-detection theory, in which sensory events are represented as multisensory-multidimensional distributions in perceptual space. Changing stimulus context can shift the locations of the distributions relative to response criteria, Decision rules guide judgments based on both sensory events and criteria, these rules not necessarily being identical in tasks of identification and intensity rating.

  12. 21 CFR 169.178 - Concentrated vanilla flavoring.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Concentrated vanilla flavoring. 169.178 Section... Food Dressings and Flavorings § 169.178 Concentrated vanilla flavoring. (a) Concentrated vanilla... statement of ingredients prescribed for vanilla flavoring by § 169.177, except that it is concentrated...

  13. 21 CFR 169.181 - Vanilla-vanillin flavoring.

    Science.gov (United States)

    2010-04-01

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

  14. 21 CFR 172.585 - Sugar beet extract flavor base.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Sugar beet extract flavor base. 172.585 Section 172... CONSUMPTION Flavoring Agents and Related Substances § 172.585 Sugar beet extract flavor base. Sugar beet...) Sugar beet extract flavor base is the concentrated residue of soluble sugar beet extractives from...

  15. Flavor Analysis of Nucleon, Δ , and Hyperon Electromagnetic Form Factors

    Science.gov (United States)

    Rohrmoser, Martin; Choi, Ki-Seok; Plessas, Willibald

    2017-03-01

    By the analysis of the world data base of elastic electron scattering on the proton and the neutron (for the latter, in fact, on ^2H and ^3He) important experimental insights have recently been gained into the flavor compositions of nucleon electromagnetic form factors. We report on testing the Graz Goldstone-boson-exchange relativistic constituent-quark model in comparison to the flavor contents in low-energy nucleons, as revealed from electron-scattering phenomenology. It is found that a satisfactory agreement is achieved between theory and experiment for momentum transfers up to Q^2˜ 4 GeV^2, relying on three-quark configurations only. Analogous studies have been extended to the Δ and the hyperon electromagnetic form factors. For them we here show only some sample results in comparison to data from lattice quantum chromodynamics.

  16. Fermion EDMs with Minimal Flavor Violation

    CERN Document Server

    He, Xiao-Gang; Li, Siao-Fong; Tandean, Jusak

    2014-01-01

    We study the electric dipole moments (EDMs) of fermions in the standard model supplemented with right-handed neutrinos and its extension including neutrino seesaw mechanism under the framework of minimal flavor violation (MFV). In the quark sector, we find that the current experimental bound on the neutron EDM does not yield a~significant restriction on the scale of MFV. In addition, we consider how MFV may affect the contribution of the strong theta-term to the neutron EDM. For the leptons, the existing EDM data also do not lead to strict limits if neutrinos are Dirac particles. On the other hand, if neutrinos are Majorana in nature, we find that the constraints become substantially stronger. Moreover, the results of the latest search for the electron EDM by the ACME Collaboration are sensitive to the MFV scale of order a~few hundred GeV or higher. We also look at constraints from $CP$-violating electron-nucleon interactions that may be probed in atomic or molecular EDM searches.

  17. Fermion EDMs with minimal flavor violation

    Science.gov (United States)

    He, Xiao-Gang; Lee, Chao-Jung; Li, Siao-Fong; Tandean, Jusak

    2014-08-01

    We study the electric dipole moments (EDMs) of fermions in the standard model supplemented with right-handed neutrinos and its extension including the neutrino seesaw mechanism under the framework of minimal flavor violation (MFV). In the quark sector, we find that the current experimental bound on the neutron EDM does not yield a significant restriction on the scale of MFV. In addition, we consider how MFV may affect the contribution of the strong theta-term to the neutron EDM. For the leptons, the existing EDM data also do not lead to strict limits if neutrinos are Dirac particles. On the other hand, if neutrinos are Majorana in nature, we find that the constraints become substantially stronger. Moreover, the results of the latest search for the electron EDM by the ACME Collaboration are sensitive to the MFV scale of order a few hundred GeV or higher. We also look at constraints from CP -violating electron-nucleon interactions that have been probed in atomic and molecular EDM searches.

  18. Gauged flavor, supersymmetry and grand unification

    Science.gov (United States)

    Mohapatra, Rabindra N.

    2012-07-01

    I review a recent work on gauged flavor with left-right symmetry, where all masses and all Yukawa couplings owe their origin to spontaneous flavor symmetry breaking. This is suggested as a precursor to a full understanding of flavor of quarks and leptons. An essential ingredient of this approach is the existence of heavy vector-like fermions, which is the home of flavor, which subsequently gets transmitted to the familiar quarks and leptons via the seesaw mechanism. I then discuss implications of extending this idea to include supersymmetry and finally speculate on a possible grand unified model based on the gauge group SU(5)L×SU(5)R which provides a group theoretic origin for the vector-like fermions.

  19. Gauged Flavor, Supersymmetry and Grand Unification

    CERN Document Server

    Mohapatra, Rabindra N

    2012-01-01

    I review a recent work on gauged flavor with left-right symmetry, where all masses and all Yukawa couplings owe their origin to spontaneous flavor symmetry breaking. This is suggested as a precursor to a full understanding of flavor of quarks and leptons. An essential ingredient of this approach is the existence of heavy vector-like fermions, which is the home of flavor, which subsequently gets transmitted to the familiar quarks and leptons via the seesaw mechanism. I then discuss implications of extending this idea to include supersymmetry and finally speculate on a possible grand unified model based on the gauge group $SU(5)_L\\times SU(5)_R$ which provides a group theoretic origin for the vector-like fermions.

  20. Lepton flavor violation in an extended MSSM

    CERN Document Server

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

    2016-01-01

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

  1. Neutrino Mass Matrix with Approximate Flavor Symmetry

    CERN Document Server

    Riazuddin, M

    2003-01-01

    Phenomenological implications of neutrino oscillations implied by recent experimental data on pattern of neutrino mass matrix are disscussed. It is shown that it is possible to have a neutrino mass matrix which shows approximate flavor symmetry; the neutrino mass differences arise from flavor violation in off-diagonal Yukawa couplings. Two modest extensions of the standard model, which can embed the resulting neutrino mass matix have also been discussed.

  2. Twisted flavors and tribimaximal neutrino mixing.

    Science.gov (United States)

    Haba, Naoyuki; Watanabe, Atsushi; Yoshioka, Koichi

    2006-07-28

    A new framework for handling flavor symmetry breaking in the neutrino sector is discussed where the source of symmetry breaking is traced to the global property of right-handed neutrinos in extra-dimensional space. Light neutrino phenomenology has rich and robust predictions such as the tribimaximal form of generation mixing, controlled mass spectrum, and no need of flavor mixing couplings in the theory.

  3. Flavor Unification and Discrete Nonabelian Symmetries

    CERN Document Server

    Kaplan, D B; Kaplan, David B.; Schmaltz, Martin

    1994-01-01

    Grand unified theories with fermions transforming as irreducible representations of a discrete nonabelian flavor symmetry can lead to realistic fermion masses, without requiring very small fundamental parameters. We construct a specific example of a supersymmetric GUT based on the flavor symmetry $\\Delta(75)$ --- a subgroup of $SU(3)$ --- which can explain the observed quark and lepton masses and mixing angles. The model predicts $\\tan\\beta \\simeq 2-5$ and gives a $\\tau$ neutrino mass $m_\

  4. A Couplet from Flavored Dark Matter

    CERN Document Server

    Agrawal, Prateek; Kilic, Can; Verhaaren, Christopher B

    2015-01-01

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

  5. Minimal flavor violation and anomalous top decays

    Science.gov (United States)

    Faller, Sven; Mannel, Thomas; Gadatsch, Stefan

    2013-08-01

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

  6. Flavor Symmetry and Vacuum Aligned Mass Textures

    CERN Document Server

    Kaneko, S; Shingai, T; Tanimoto, M; Yoshioka, K; Kaneko, Satoru; Sawanaka, Hideyuki; Shingai, Takaya; Tanimoto, Morimitsu; Yoshioka, Koichi

    2007-01-01

    The mass matrix forms of quarks and leptons are discussed in theory with permutation flavor symmetry. The structure of scalar potential is analyzed in case that electroweak doublet Higgs fields have non-trivial flavor symmetry charges. We find that realistic forms of mass matrices are obtained dynamically in the vacuum of the theory, where some of Higgs bosons have vanishing expectation values which lead to vanishing elements in quark and lepton mass matrices. Mass textures are realized in the true vacuum and their positions are controlled by flavor symmetry. An interesting point is that, due to the flavor group structure, the up and down quark mass matrices are automatically made different in the vacuum, which lead to non-vanishing generation mixing. It is also discussed that flavor symmetry is needed to be broken in order not to have too light scalars. The lower bounds of Higgs masses are derived from the experimental data of flavor-changing rare processes such as the neutral K meson mixing.

  7. LHC Benchmarks from Flavored Gauge Mediation

    CERN Document Server

    Ierushalmi, N; Lee, G; Nepomnyashy, V; Shadmi, Y

    2016-01-01

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

  8. Early flavor experiences: research update.

    Science.gov (United States)

    Mennella, J A; Beauchamp, G K

    1998-07-01

    Anyone who has observed infants for any period of time can testify to the intense activity occurring in and around their mouths--the primary site for learning in the first few months of life. Before they are even able to crawl, infants have learned much about their new sensory world. Though recent research we have begun to explore the impact of these early experiences on infants' acceptance of solid foods and how they explore objects in their environment. We have also begun to focus on the sensory experiences of the formula-fed infant, in particular, how their responses to particular formulas, which are extremely unpalatable to older children and adults, change during infancy. This is a relatively new and exciting area of study, with much research yet to be done. It is clear, however, that infants are not passive receptacles for flavored foods. Parents who offer a variety of foods will provide both a nutritious, well-balanced diet, as well as an opportunity for their children's own personal preferences to develop.

  9. Three-flavor color superconductivity

    Energy Technology Data Exchange (ETDEWEB)

    Malekzadeh, H.

    2007-12-15

    I investigate some of the inert phases in three-flavor, spin-zero color-superconducting quark matter: the CFL phase (the analogue of the B phase in superfluid {sup 3}He), the A and A{sup *} phases, and the 2SC and sSC phases. I compute the pressure of these phases with and without the neutrality condition. Without the neutrality condition, after the CFL phase the sSC phase is the dominant phase. However, including the neutrality condition, the CFL phase is again the energetically favored phase except for a small region of intermediate densities where the 2SC/A{sup *} phase is favored. It is shown that the 2SC phase is identical to the A{sup *} phase up to a color rotation. In addition, I calculate the self-energies and the spectral densities of longitudinal and transverse gluons at zero temperature in color-superconducting quark matter in the CFL phase. I find a collective excitation, a plasmon, at energies smaller than two times the gap parameter and momenta smaller than about eight times the gap. The dispersion relation of this mode exhibits a minimum at some nonzero value of momentum, indicating a van Hove singularity. (orig.)

  10. Heavy Flavor Production in ATLAS

    CERN Document Server

    Stahl, T

    2009-01-01

    ATLAS prepares a program for measurements of production cross sections both of b-hadrons and quarkonia in central proton-proton collisions at a new center-of-mass energy of 14 TeV at the LHC. Dedicated triggers based on muon, di-muon or electron signatures are designed to accommodate large statistics already in the first several months. Starting from semi-inclusive measurements at the very early stage, exclusive channels will soon dominate the measurements, allowing for tests of QCD in the Heavy Flavor sector already with 10 pb−1 of data. With larger statistics, polarization measurements are being prepared for J/psi and Lambda_b. It is expected, that 30 fb−1 of data collected at a luminosity of 10^33 cm−2s−1 will allow specific measurements not accessible with the statistics collected at the Tevatron. In particular, a Lambda_b polarization measurement will be achieved using Lambda_b -> J/psi Lambda decays. For J/psi, a polarization measurement will allow to confirm or exclude model predictions within ...

  11. Cytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristems

    Directory of Open Access Journals (Sweden)

    A. G. Moura

    Full Text Available Abstract Despite their great importance for the food industry, flavorings, in general, raise a number of questions regarding their cytotoxicity, mutagenicity and carcinogenicity, since, in the literature, there are few studies found evaluating the toxicity on the systemic and cellular level, of these chemical compounds. The root meristems of Allium cepa (onion are widely used for the assessment of toxicity of chemical compounds of interest. Thus, this study aimed to evaluate, in A. cepa meristematic cells, individually and in combination at the cellular level, the toxicity of synthetic Cheese and Cheddar Cheese food flavorings, identical to the natural, at doses of 1.0 and 2.0 mL, at exposure times of 24 and 48 hours. In combination we used 0.5 mL of Cheese flavor associated with 0.5 mL of Cheddar flavor; and 1.0 mL of Cheese flavor associated with 1.0 mL of Cheddar flavor, at exposure times of 24 and 48 hours. For these evaluations, we used groups of five onion bulbs, which were first embedded in distilled water and then transferred to their respective doses. The root tips were collected and fixed in acetic acid (3:1 for 24 hours. The slides were prepared by crushing and were stained with 2% acetic orcein. Cells were analyzed throughout the cell cycle, totaling 5,000 for each control and exposure time. The mitotic indices calculated and cellular aberrations observed were subjected to statistical analysis using the chi-square test (p <0.05. No chromosomal abnormalities nor those of mitotic spindle were observed for the treatments performed. The results, both individually and in combination, showed that the flavorings under study significantly reduced the cell division rate of the test system cells used. Therefore, under the conditions studied, the two flavorings were cytotoxic.

  12. Use of flavored drinking water in calves and lactating dairy cattle.

    Science.gov (United States)

    Thomas, L C; Wright, T C; Formusiak, A; Cant, J P; Osborne, V R

    2007-08-01

    Experiments were conducted to investigate the use of added flavor in drinking water of Holstein calves and lactating dairy cattle to determine effects on dry feed intake. Nine calves were used in a replicated 3 x 3 Latin square design, and water offered was unflavored or flavored with orange or vanilla. All calves were offered commercial starter. Feed intake of the dry starter was increased in calves offered the orange flavor treatment compared with the control or the vanilla treatment. The increased dry feed intake agreed with the significant increase in weight gain measured in calves on the orange treatment. Further experiments were performed with 4 second-lactation cows using the addition of another orange flavor to the water compared with unflavored water under conditions of free access or time-restricted water access. No significant changes were found for dry matter intake, water consumption, or milk yield. These findings demonstrate an important finding that flavoring agents need not be added only to the starter feed for calves, but flavor can stimulate dry feed intake and BW gain when used in drinking water.

  13. Flavor chemistry of lemon-lime carbonated beverages.

    Science.gov (United States)

    Hausch, Bethany J; Lorjaroenphon, Yaowapa; Cadwallader, Keith R

    2015-01-14

    The most potent aroma-active components of Sprite (SP), Sierra Mist (SM), and 7UP (7UP) were identified. Aroma extracts were prepared by liquid–liquid continuous extraction/solvent-assisted flavor evaporation (LLCE/SAFE). Twenty-eight compounds were detected by gas chromatography–olfactometry (GC-O) with linalool (floral, lavender), octanal (pungent orange), and 2,3-dehydro-1,8-cineole (minty) determined to be predominant aroma compounds based on their high flavor dilution (FD) factors by aroma extract dilution analysis (AEDA). The data indicate that lemon-lime flavor is composed of a small number of compounds (22 at the most in SM), and only a subset of these may be important because many compounds were detected only at low FD factors. Predominant aroma compounds (23) were quantified using static headspace solid phase microextraction (SPME) combined with stable isotope dilution assays (SIDA). In contrast to FD factors, the calculated odor-activity values (OAVs) indicate that octanal and limonene make the greatest contribution to the overall aroma of lemon-lime carbonated beverages, followed by nonanal, decanal, linalool, 1,8-cineole, and geranyl acetate. The results demonstrate that lemon-lime carbonated beverages share many of the same compounds but the relative abundance of these compounds varies by brand.

  14. Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release.

    Science.gov (United States)

    Weel, Koen G C; Boelrijk, Alexandra E M; Alting, Arno C; Van Mil, Peter J J M; Burger, Jack J; Gruppen, Harry; Voragen, Alphons G J; Smit, Gerrit

    2002-08-28

    Five whey protein gels, with different gel hardnesses and waterholding capacities, were flavored with ethylbutyrate or diacetyl and evaluated by a 10-person panel to study the relation between the gel structure and the sensory perception, as well as the nosespace flavor concentration during eating. The sensory perception of the flavor compounds was measured by the time-intensity method, while simultaneously the nosespace flavor concentration was monitored by the MS-Nose. The nosespace flavor concentration was found to be independent of the gel hardness or waterholding capacity. However, significant changes in flavor intensity between the gels were perceived by the majority of the panelists, despite the fact that the panelists were instructed to focus only on flavor perception and to not take texture into account. From these observations it is concluded that the texture of gels determines perception of flavor intensity rather than the in-nose flavor concentration.

  15. Enzyme-assisted extraction of flavorings and colorants from plant materials.

    Science.gov (United States)

    Sowbhagya, H B; Chitra, V N

    2010-02-01

    From times immemorial, colorants, and flavorings have been used in foods. Color and flavor are the major attributes to the quality of a food product, affecting the appearance and acceptance of the product. As a consequence of the increased demand of natural flavoring and colorant from industries, there is a renewed interest in the research on the composition and recovery of natural food flavors and colors. Over the years, numerous procedures have been proposed for the isolation of aromatic compounds and colors from plant materials. Generally, the methods of extraction followed for aroma and pigment from plant materials are solvent extraction, hydro-distillation, steam distillation, and super critical carbon dioxide extraction. The application of enzymes in the extraction of oil from oil seeds like sunflower, corn, coconut, olives, avocado etc. are reported in literature. There is a great potential for this enzyme-based extraction technology with the selection of appropriate enzymes with optimized operating conditions. Various enzyme combinations are used to loosen the structural integrity of botanical material thereby enhancing the extraction of the desired flavor and color components. Recently enzymes have been used for the extraction of flavor and color from plant materials, as a pre-treatment of the raw material before subjecting the plant material to hydro distillation/solvent extraction. A deep knowledge of enzymes, their mode of action, conditions for optimum activity, and selection of the right type of enzymes are essential to use them effectively for extraction. Although the enzyme hydrolases such as lipases, proteases (chymotrypsin, subtilisin, thermolysin, and papain), esterases use water as a substrate for the reaction, they are also able to accept other nucleophiles such as alcohols, amines, thio-esters, and oximes. Advantages of enzyme-assisted extraction of flavor and color in some of the plant materials in comparison with conventional methods are

  16. Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.

    Science.gov (United States)

    Soares da Costa, M; Gonçalves, C; Ferreira, A; Ibsen, C; Guedes de Pinho, P; Silva Ferreira, A C

    2004-12-29

    This work attempts to measure the importance of methional and phenylacetaldehyde on the flavor stability of beer, as direct participants or as indicators of aroma deterioration. A trained sensory panel identified the most important descriptors related to the typical aroma of aged beer: "malty", "honey-like", "cooked potato", and "metallic". By GC-olfactometry analysis, six aromatic zones related to the selected descriptors were highlighted, and by using GC-MS techniques it was possible to identify methional and phenylacetaldehyde as being responsible for two odor zones. The quantification of these molecules in samples submitted to forced aging treatments showed that the levels of methional and phenylacetaldehyde are dependent on the temperature of storage. Normal aged beers were also analyzed, and it was observed that these compounds accumulate with time of storage. Furthermore, these molecules were negatively correlated with the aroma quality of beer as evaluated by a sensorial panel. To validate the sensory impact of these substances, a fresh beer was spiked with these molecules and also with trans-2-nonenal, singly and in combination, and the similarity value between samples and the aged beer was then determined. The highest value from the similarity tests was 72% when the three compounds were added simultaneously. The combination of the two Strecker aldehydes increases by 54% the degree of similarity, indicating the key role played by these molecules in the aroma deterioration of beer. Finally, the kinetic parameters, Ea and k, were calculated, and it was observed that the Arrhenius equation described well the temperature dependence of the reaction rate constant. Measuring the concentration of methional and phenylacetaldehyde may provide information about the key steps along the process that most affect the flavor stability of beer, which may be useful in establishing the best storage conditions.

  17. Cold Nuclear Matter Effects on Open and Hidden Heavy Flavor Production at the LHC

    CERN Document Server

    Vogt, R

    2015-01-01

    We discuss a number of cold nuclear matter effects that can modify open heavy flavor and quarkonium production in proton-nucleus collisions and could thus also affect their production in nucleus-nucleus collisions, in addition to hot quark-gluon plasma production. We show some results for $p+$Pb collisions at sqrt s = 5 TeV at the LHC.

  18. Toward the stereochemical identification of prohibited characterizing flavors in tobacco products: the case of strawberry flavor.

    Science.gov (United States)

    Paschke, Meike; Hutzler, Christoph; Henkler, Frank; Luch, Andreas

    2015-08-01

    With the revision of the European Tobacco Products Directive (2014/40/EU), characterizing flavors such as strawberry, candy, vanillin or chocolate will be prohibited in cigarettes and fine-cut tobacco. Product surveillance will therefore require analytical means to define and subsequently detect selected characterizing flavors that are formed by supplemented flavors within the complex matrix tobacco. We have analyzed strawberry-flavored tobacco products as an example for characterizing fruit-like aroma. Using this approach, we looked into aroma components to find indicative patterns or features that can be used to satisfy obligatory product information as requested by the European Directive. Accordingly, a headspace solid-phase microextraction (HS-SPME) technique was developed and coupled to subsequent gas chromatography-mass spectrometry (GC/MS) to characterize different strawberry-flavored tobacco products (cigarettes, fine-cut tobacco, liquids for electronic cigarettes, snus, shisha tobacco) for their volatile additives. The results were compared with non-flavored, blend characteristic flavored and other fruity-flavored cigarettes, as well as fresh and dried strawberries. Besides different esters and aldehydes, the terpenes linalool, α-terpineol, nerolidol and limonene as well as the lactones γ-decalactone, γ-dodecalactone and γ-undecalactone could be verified as compounds sufficient to convey some sort of strawberry flavor to tobacco. Selected flavors, i.e., limonene, linalool, α-terpineol, citronellol, carvone and γ-decalactone, were analyzed further with respect to their stereoisomeric composition by using enantioselective HS-SPME-GC/MS. These experiments confirmed that individual enantiomers that differ in taste or physiological properties can be distinguished within the tobacco matrix. By comparing the enantiomeric composition of these compounds in the tobacco with that of fresh and dried strawberries, it can be concluded that non-natural strawberry

  19. Flavor release measurement from gum model system

    DEFF Research Database (Denmark)

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

    2004-01-01

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

  20. Collider Signatures of Flavorful Higgs Bosons

    CERN Document Server

    Altmannshofer, Wolfgang; Gori, Stefania; Lotito, Matteo; Martone, Mario; Tuckler, Douglas

    2016-01-01

    Motivated by our limited knowledge of the Higgs couplings to first two generation fermions, we analyze the collider phenomenology of a class of two Higgs doublet models (2HDMs) with a non-standard Yukawa sector. One Higgs doublet is mainly responsible for the masses of the weak gauge bosons and the third generation fermions, while the second Higgs doublet provides mass for the lighter fermion generations. The characteristic collider signatures of this setup differ significantly from well-studied 2HDMs with natural flavor conservation, flavor alignment, or minimal flavor violation. New production mechanisms for the heavy scalar, pseudoscalar, and charged Higgs involving second generation quarks can become dominant. The most interesting decay modes include H/A -> cc, tc, {\\mu}{\\mu}, {\\tau}{\\mu} and H+ -> cb, cs, {\\mu}{\

  1. Leptoquark Flavor Patterns & B Decay Anomalies

    CERN Document Server

    Hiller, Gudrun; Schönwald, Kay

    2016-01-01

    Flavor symmetries that explain masses and mixings of the standard model fermions dictate flavor patterns for the couplings of scalar and vector leptoquarks to the standard model fermions. A generic feature is that couplings to $SU(2)$-doublet leptons are suppressed at least by one spurion of the discrete non-abelian symmetry breaking, responsible for neutrino mixing, while couplings to charged lepton singlets can be order one. We obtain testable patterns including those that predominantly couple to a single lepton flavor, or two, or in a skewed way. They induce lepton non-universality, which we contrast to current anomalies in $B$-decays. We find maximal effects in $R_{D}$ and $R_{D^*}$ at the level of $\\sim$10 percent and few percent, respectively, while leptoquark effects in $R_{K^{(*)}}$ can reach order few$\\times 10$ percent. Predictions for charm and kaon decays and $\\mu-e$ conversion are worked out.

  2. Describing the appearance and flavor profiles of fresh fig (Ficus carica L.) cultivars.

    Science.gov (United States)

    King, Ellena S; Hopfer, Helene; Haug, Megan T; Orsi, Jennifer D; Heymann, Hildegarde; Crisosto, Gayle M; Crisosto, Carlos H

    2012-12-01

    Twelve fig cultivars, including cultivars destined for the fresh and dried markets, were harvested from 6 locations and evaluated by a trained panel using descriptive sensory analysis. Instrumental measurements were taken at harvest and also during sensory analysis. Each fresh fig cultivar had a characteristic appearance and flavor sensory profile regardless of the source. The primary flavor attributes used to describe the fig cultivars were "fruity,"melon,"stone fruit,"berry,"citrus,"honey,"green," and "cucumber." Maturity levels significantly affected the chemical composition and sensory profiles of the fig cultivars. Less mature figs had a higher compression force, a thicker outer skin, and higher ratings for "green" and "latex" flavors, firmness, graininess, bitterness, tingling, and seed adhesiveness. Meanwhile, more mature figs had higher soluble solids concentration, and were perceptibly higher in "fruit" flavors, juiciness, stickiness, sliminess, and sweetness. The specific sensory terminology used for fig appearance and flavor profiles will assist with communication between marketers and consumers, which can increase fresh fig consumption.

  3. Flavor universal resonances and warped gravity

    Science.gov (United States)

    Agashe, Kaustubh; Du, Peizhi; Hong, Sungwoo; Sundrum, Raman

    2017-01-01

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

  4. A new vision for the science of human flavor perception

    Directory of Open Access Journals (Sweden)

    Gordon M Shepherd

    2014-07-01

    flavor from their energy content to reveal dopamine pathways that function as energy sensors independent of taste. Anthony Sclafani reported how post-ingestive sensors of sugar, fat and protein in the gut can stimulate or reduce appetite and condition flavor preferences. These and other contributions showed how essential it is to have both animal and human experimental approaches to these difficult problems. How modern foods target brain circuits to stimulate eating was addressed in experiments in humans reported by Dana Small: high energy-dense foods stimulate dopaminergic brain reward circuits and metabolic effects even in the absence of hunger to an extent never experienced during human evolution. Neuroscience research on obesity and food addiction are finding that the brain regions activated by cravings for food are similar to those activated by drug addiction. The importance of early experience in establishing food and flavor preferences was addressed by Julie Mennella and Leah Birch. They highlighted the critical role of parents in shaping preferences that favor fresh fruits and vegetables against processed sweet, salt and fat foods through strategies including familiarization, associative processes, and observational learning. A third principle was the common goal of applying flavor science to achieve better nutrition and public health. This reflected the fact that the conference took place within the unique framework of food studies, nutrition and public health provided by the NYU Steinhardt School and the College of Dentistry. It also reflected the fact that most of the participants are supported by the National Institutes of Health, which has the express goal of improving the health of the public. Highlighting this effort was the keynote speech by Michael Moss, introduced by Marian Nestle of the Steinhardt School. Building on his recent book "Sugar, Salt, Fat", Moss laid out in detail how the food producers manipulate these elements to hook consumers on high

  5. Flavor aversion learning induced by lithium chloride in reptiles but not in amphibians.

    Science.gov (United States)

    Paradis, Sébastien; Cabanac, Michel

    2004-07-30

    Flavor aversion learning occurs when digestive illness follows ingestion of a novel food. Such learning has been shown to exist in mammals and birds. In this experiment, we looked for flavor aversion learning in amphibians (Bufo paracnemis, Pachytriton breviceps) and reptiles (Basiliscus vitattus, B. basiliscus, Eumeces schneideri, Mabuya multifasciata). After intake of the novel food, the animals received i.p. injection of either lithium chloride (LiCl), an effective illness inducer, or a saline solution. A week later, the LiCl injection had not affected the food intake of the amphibians whereas in the lizards it had produced a strong aversion to the flavor of the novel food. These results are consistent with the hypothesis that specific mental capacities emerged with reptiles.

  6. The role of fat in flavor perception: effect of partition and viscosity in model emulsions.

    Science.gov (United States)

    Bayarri, Sara; Taylor, Andrew J; Hort, Joanne

    2006-11-15

    Decreasing the fat content of a food, while maintaining the same aroma content, changes both aroma release (due to partition effects) and the viscosity of the food. To understand the relative contribution of these two factors on flavor perception, a series of flavored emulsions were prepared to control aroma release and viscosity using different aroma, oil, and hydroxypropyl methyl cellulose (HPMC) contents. Samples were formulated to deliver the same aroma-release in vitro and in vivo, and their viscosity was measured using the Kokini oral shear stress parameter. Despite the in vivo aroma release being constant, there were perceptual differences between the samples, and the flavor intensity decreased as in-mouth viscosity increased. For these iso release samples, the Kokini oral shear stress parameter correlated well with the decrease in perception, suggesting that there may be a viscosity stimulus or that the viscosity affects release of tastant and hinders aroma-taste interactions.

  7. Flavor tagging with muons at SLAC

    Science.gov (United States)

    Prepost, R.

    1984-05-01

    Identification of muons in hadronic events from e+e- annihilation observed in the MAC detector at PEP at √s=29 GeV provides flavor tagging of heavy quark mesons. A sample enriched in events from bb production is obtained and the b quark fragmentation function is determined. The b quark is found to fragment predominantly with high values of z, with =0.8+/-0.1 and to have an overall semileptonic branching ratio to muons of (15.5+5.4-2.9)%. The sample also provides flavor tagged hadronic jets. Invariant mass and charged multiplicity distributions are presented.

  8. Systematic model building with flavor symmetries

    Energy Technology Data Exchange (ETDEWEB)

    Plentinger, Florian

    2009-12-19

    The observation of neutrino masses and lepton mixing has highlighted the incompleteness of the Standard Model of particle physics. In conjunction with this discovery, new questions arise: why are the neutrino masses so small, which form has their mass hierarchy, why is the mixing in the quark and lepton sectors so different or what is the structure of the Higgs sector. In order to address these issues and to predict future experimental results, different approaches are considered. One particularly interesting possibility, are Grand Unified Theories such as SU(5) or SO(10). GUTs are vertical symmetries since they unify the SM particles into multiplets and usually predict new particles which can naturally explain the smallness of the neutrino masses via the seesaw mechanism. On the other hand, also horizontal symmetries, i.e., flavor symmetries, acting on the generation space of the SM particles, are promising. They can serve as an explanation for the quark and lepton mass hierarchies as well as for the different mixings in the quark and lepton sectors. In addition, flavor symmetries are significantly involved in the Higgs sector and predict certain forms of mass matrices. This high predictivity makes GUTs and flavor symmetries interesting for both, theorists and experimentalists. These extensions of the SM can be also combined with theories such as supersymmetry or extra dimensions. In addition, they usually have implications on the observed matter-antimatter asymmetry of the universe or can provide a dark matter candidate. In general, they also predict the lepton flavor violating rare decays {mu} {yields} e{gamma}, {tau} {yields} {mu}{gamma}, and {tau} {yields} e{gamma} which are strongly bounded by experiments but might be observed in the future. In this thesis, we combine all of these approaches, i.e., GUTs, the seesaw mechanism and flavor symmetries. Moreover, our request is to develop and perform a systematic model building approach with flavor symmetries and

  9. Neutrino masses and spontaneously broken flavor symmetries

    Energy Technology Data Exchange (ETDEWEB)

    Staudt, Christian

    2014-06-16

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

  10. Knotted strings and leptonic flavor structure

    CERN Document Server

    Kephart, Thomas W; Päs, Heinrich

    2011-01-01

    Tight knots and links arising in the infrared limit of string theories may provide an interesting alternative to flavor symmetries for explaining the observed flavor patterns in the leptonic sector. As an example we consider a type I seesaw model where the Majorana mass structure is based on the discrete length spectrum of tight knots and links. It is shown that such a model is able to provide an excellent fit to current neutrino data and that it predicts a normal neutrino mass hierarchy as well as a small mixing angle $\\theta_{13}$.

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

    Science.gov (United States)

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

    2010-11-01

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

  12. Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys.

    Science.gov (United States)

    Smith, S; Smith, T J; Drake, M A

    2016-05-01

    Dried whey ingredients are valuable food ingredients but potential whey sources are underutilized. Previous work has established flavor and flavor stability differences in Cheddar and Mozzarella wheys, but little work has compared these whey sources to acid or rennet wheys. The objective of this study was to characterize and compare flavor and flavor stability among cheese, rennet, and acid wheys. Full-fat and fat-free Cheddar, rennet and acid casein, cottage cheese, and Greek yogurt fluid wheys were manufactured in triplicate. Wheys were fat separated and pasteurized followed by compositional analyses and storage at 4°C for 48 h. Volatile compound analysis and descriptive sensory analysis were evaluated on all liquid wheys initially and after 24 and 48 h. Greek yogurt whey contained almost no true protein nitrogen (0.02% wt/vol) whereas other wheys contained 0.58%±0.4% (wt/vol) true protein nitrogen. Solids and fat content were not different between wheys, with the exception of Greek yogurt whey, which was also lower in solids content than the other wheys (5.6 vs. 6.5% wt/vol, respectively). Fresh wheys displayed sweet aromatic and cooked milk flavors. Cheddar wheys were distinguished by diacetyl/buttery flavors, and acid wheys (acid casein, cottage cheese, and Greek yogurt) by sour aromatic flavor. Acid casein whey had a distinct soapy flavor, and acid and Greek yogurt wheys had distinct potato flavor. Both cultured acid wheys contained acetaldehyde flavor. Cardboard flavor increased and sweet aromatic and buttery flavors decreased with storage in all wheys. Volatile compound profiles were also distinct among wheys and changed with storage, consistent with sensory results. Lipid oxidation aldehydes increased in all wheys with storage time. Fat-free Cheddar was more stable than full-fat Cheddar over 48h of storage. Uncultured rennet casein whey was the most stable whey, as exhibited by the lowest increase in lipid oxidation products over time. These results

  13. Human flavor perception: Application of information integration theory

    Science.gov (United States)

    Marks, Lawrence E.; Elgart, Benjamin Z.; Burger, Kelly; Chakwin, Emily M.

    2008-01-01

    The perception of flavor arises from the combination of inputs from several sensory modalities, especially gustation (taste proper) and olfaction (the primary source of flavor qualities). Both the perception of intensity of suprathreshold flavorants and, notably, the detection of weak flavorants are consistent with a rule of additivity. Thus, the detectability, d′, of mixtures of the gustatory flavorant sucrose and the olfactory flavorant vanillin approximates the additive sum of detectabilities of the two components, within a model that assumes pooled noise in the flavor system that derives from both modalities. When gustatory and olfactory flavorants are presented in isolation, however, under conditions that encourage or permit selective attention to one modality or the other, it may be possible to filter out the noise associated with the unattended modality, and leading thereby to a rule of vector summation. PMID:19079746

  14. Resurrection of large lepton number asymmetries from neutrino flavor oscillations

    CERN Document Server

    Barenboim, Gabriela; Park, Wan-Il

    2016-01-01

    We numerically solve the evolution equations of neutrino three-flavor density matrices, and show that, even if neutrino oscillations mix neutrino flavors, large lepton number asymmetries are still allowed in certain limits by Big Bang Nucleosynthesis (BBN).

  15. 21 CFR 172.230 - Microcapsules for flavoring substances.

    Science.gov (United States)

    2010-04-01

    ... limitations Succinylated gelatin—Not to exceed 15 percent by combined weight of the microcapsule and flavoring... percent by combined weight of the microcapsule and spice-flavoring substance. (b) The...

  16. Difference Spectroscopy in the Analysis of the Effects of Coffee Cherry Processing Variables on the Flavor of Brewed Coffee

    Directory of Open Access Journals (Sweden)

    Donald J. Lyman

    2011-01-01

    Full Text Available Infrared difference spectroscopy was used to study how changes in the processing of Arabica coffee cherries into green beans affected the flavor of coffee brewed from roasted green beans. Paired samples of green beans, in which the drying step or fermentation/washing step in their processing was altered, were roasted and brewed in a standard manner and their ATR-FT-IR spectra obtained. Difference spectra of the 1800 to 1680 cm−1 carbonyl region of water-subtracted spectra of paired samples of these brewed coffees provided data which indicated differences in brewed coffee flavor due to changes in fermentation/washing steps and drying steps involved in the processing of coffee cherries. The role of acid, ketone, aldehyde, ester, lactone, and vinyl ester carbonyl components on the flavor of brewed coffee is proposed that is consistent with the flavors as perceived by the coffee tasters.

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

    Science.gov (United States)

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

    2008-04-01

    We study how the charge neutrality affects the phase structure of the three-flavor Polyakov-loop Nambu Jona-Lasinio (PNJL) model. We point out that, within the conventional PNJL model at finite density, the color neutrality is missing because the Wilson line serves as an external colored field coupled to dynamical quarks. In this paper we heuristically assume that the model may still be applicable. To get color neutrality, one has then to allow nonvanishing color chemical potentials. We study how the quark matter phase diagram in (T,ms2/μ)-plane is affected by imposing neutrality and by including the Polyakov-loop dynamics. Although these two effects are correlated in a nonlinear way, the impact of the Polyakov loop turns out to be significant in the T direction, while imposing neutrality brings a remarkable effect in the ms2/μ direction. In particular, we find a novel unlocking transition, when the temperature is increased, even in the chiral SU(3) limit. We clarify how and why this is possible once the dynamics of the colored Polyakov loop is taken into account. Also we succeed in giving an analytic expression for Tc for the transition from two-flavor pairing (2SC) to unpaired quark matter in the presence of the Polyakov loop.

  18. An obesity-associated risk allele within the FTO gene affects human brain activity for areas important for emotion, impulse control and reward in response to food images.

    Science.gov (United States)

    Wiemerslage, Lyle; Nilsson, Emil K; Solstrand Dahlberg, Linda; Ence-Eriksson, Fia; Castillo, Sandra; Larsen, Anna L; Bylund, Simon B A; Hogenkamp, Pleunie S; Olivo, Gaia; Bandstein, Marcus; Titova, Olga E; Larsson, Elna-Marie; Benedict, Christian; Brooks, Samantha J; Schiöth, Helgi B

    2016-05-01

    Understanding how genetics influences obesity, brain activity and eating behaviour will add important insight for developing strategies for weight-loss treatment, as obesity may stem from different causes and as individual feeding behaviour may depend on genetic differences. To this end, we examined how an obesity risk allele for the FTO gene affects brain activity in response to food images of different caloric content via functional magnetic resonance imaging (fMRI). Thirty participants homozygous for the rs9939609 single nucleotide polymorphism were shown images of low- or high-calorie food while brain activity was measured via fMRI. In a whole-brain analysis, we found that people with the FTO risk allele genotype (AA) had increased activity compared with the non-risk (TT) genotype in the posterior cingulate, cuneus, precuneus and putamen. Moreover, higher body mass index in the AA genotype was associated with reduced activity to food images in areas important for emotion (cingulate cortex), but also in areas important for impulse control (frontal gyri and lentiform nucleus). Lastly, we corroborate our findings with behavioural scales for the behavioural inhibition and activation systems. Our results suggest that the two genotypes are associated with differential neural processing of food images, which may influence weight status through diminished impulse control and reward processing.

  19. Flavor Tagging at Tevatron incl. calibration and control

    OpenAIRE

    2007-01-01

    This report summarizes the flavor tagging techniques developed at the CDF and D{\\O}experiments. Flavor tagging involves identification of the B meson flavor atproduction, whether its constituent is a quark or an anti-quark. It is crucial for measuring the oscillation frequency of neutral B mesons, both in the B^0 and B_S system. The two experiments have developed their unique approaches to flavor tagging, using neural networks, and likelihood methods to disentangle tracks from $b$ decays from...

  20. New Physics in Astrophysical Neutrino Flavor (NuFact 2016)

    CERN Document Server

    Salvado, Jordi; Katori, Teppei

    2016-01-01

    Astrophysical neutrinos are powerful tools to study fundamental properties of particle physics. We perform a general new physics study on ultra high energy neutrino flavor content by introducing effective operators. We find that at the current limits on these operators, new physics terms cause maximal effects on the flavor content, however, the flavor content at Earth is confined to a region related to the initial flavor content.

  1. School Nutrition Directors' Perspectives on Flavored Milk in Schools

    Science.gov (United States)

    Yon, Bethany A.; Johnson, Rachel K.; Berlin, Linda

    2013-01-01

    The offering of flavored milk in schools is a controversial topic. U.S. Department of Agriculture regulations now require that flavored milk in schools is fat-free. The perceptions, beliefs, and attitudes of 21 school nutrition directors (SNDs) about the offering and student acceptance of lower-calorie, flavored milk were explored using a focus…

  2. Radiative Corrections to the Sum Rule of Lepton Flavor Mixing

    CERN Document Server

    Zhang, Jue

    2016-01-01

    The simple correlation among three lepton flavor mixing angles $(\\theta^{}_{12}, \\theta^{}_{13}, \\theta^{}_{23})$ and the leptonic Dirac CP-violating phase $\\delta$ is conventionally called a sum rule of lepton flavor mixing, which may be derived from a class of neutrino mass models with flavor symmetries. In this paper, we consider the sum rule $\\theta^{}_{12} \\approx \\theta^{\

  3. Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis.

    Science.gov (United States)

    Shiota, Makoto; Iwasawa, Ai; Suzuki-Iwashima, Ai; Iida, Fumiko

    2015-12-01

    The impact of flavor composition, texture, and other factors on desirability of different commercial sources of Gouda-type cheese using multivariate analyses on the basis of sensory and instrumental analyses were investigated. Volatile aroma compounds were measured using headspace solid-phase microextraction gas chromatography/mass spectrometry (GC/MS) and steam distillation extraction (SDE)-GC/MS, and fatty acid composition, low-molecular-weight compounds, including amino acids, and organic acids, as well pH, texture, and color were measured to determine their relationship with sensory perception. Orthogonal partial least squares-discriminant analysis (OPLS-DA) was performed to discriminate between 2 different ripening periods in 7 sample sets, revealing that ethanol, ethyl acetate, hexanoic acid, and octanoic acid increased with increasing sensory attribute scores for sweetness, fruity, and sulfurous. A partial least squares (PLS) regression model was constructed to predict the desirability of cheese using these parameters. We showed that texture and buttery flavors are important factors affecting the desirability of Gouda-type cheeses for Japanese consumers using these multivariate analyses.

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

    Directory of Open Access Journals (Sweden)

    Edgar Chambers IV

    2013-04-01

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

  5. Search for Lepton Flavor Violation with ATLAS

    CERN Document Server

    Blocker, Craig; The ATLAS collaboration

    2016-01-01

    Searches for Lepton Flavor Violation (LFV) are performed with 8- and 13-TeV data from the ATLAS detector at the LHC. Processes considered include LFV decays of Standard model particles (Z and H), LFV decays of potential new particles (Z' and sneutrino), RPV SUSY, heavy Marjorana neutrinos, and Quantum Black Holes.

  6. Recent heavy flavor results from STAR

    NARCIS (Netherlands)

    Mischke, A.

    2007-01-01

    We report on recent heavy flavor measurements from the STAR experiment at RHIC[1]. The measured charm cross section in heavy-ion collisions scales with the number of binary collisions, which is an indication for exclusive charm production in the initial state of the collision. The observed strong su

  7. Physics of heavy flavor at CDF

    Energy Technology Data Exchange (ETDEWEB)

    Torre, Stefano; /Siena U. /INFN, Pisa

    2005-06-01

    Results on physics of heavy flavor at CDF are reported. Selected measurements of Branching Ratios and CP asymmetry in B{sup 0} and B{sub s}{sup 0}, lifetime difference of B{sub s}{sup 0} CP eigenstates and a precise measurement of the B{sub c} mass are presented.

  8. Heavy flavored jet modification in CMS

    CERN Document Server

    Jung, Kurt

    2015-01-01

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

  9. Signatures of Top Flavored Dark Matter

    CERN Document Server

    Kilic, Can; Yu, Jiang-Hao

    2015-01-01

    We study the experimental signatures of top flavored dark matter (top FDM) in direct detection searches and at the LHC. We show that for a dark matter mass above 200 GeV, top FDM can be consistent with current bounds from direct detection experiments and relic abundance constraints. We also show that next generation direct detection experiments will be able to exclude the entire perturbative parameter region for top FDM. For regions of parameter space where the flavor partners of top FDM are not readily produced, the LHC signatures of top FDM are similar to those of other models previously studied in the literature. For the case when the flavor partners are produced at the LHC, we study their impact on a search based on transverse mass variables and find that they diminish the signal significance. However, when the DM flavor partners are split in mass by less than 120-130 GeV, the LHC phenomenology becomes very distinctive through the appearance of displaced vertices. We also propose a strategy by which all p...

  10. Flavor compounds of popped amaranth seeds

    NARCIS (Netherlands)

    Gamel, T.H.; Linssen, J.P.H.

    2008-01-01

    Amaranth caudatus seeds were popped and studied for optimal popping conditions and flavor compounds. The optimum popping temperature for the seeds was 180C. At this temperature, the expansion volume, flake size and unpopped kernel proportion were 9.4¿11.3 cm3/g, 0.010¿0.012 cm/g and 10¿2%, respectiv

  11. Review of Minimal Flavor Constraints for Technicolor

    DEFF Research Database (Denmark)

    S. Fukano, Hidenori; Sannino, Francesco

    2010-01-01

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

  12. Flavors and Phases in Unparticle Physics

    CERN Document Server

    Chen, Chuan-Hung

    2008-01-01

    Inspired by the recent Georgi's unparticle proposal, we study the flavor structures of the standard model (SM) particles when they couple to unparticles. At a very high energy scale, we introduce $\\BZ$ charges for the SM particles, which are universal for each generation and allow $\\BZ$ fields to distinguish flavor generations. At the $\\Lambda_{\\UP}$ scale, $\\BZ$ operators and charges are matched onto unparticle operators and charges, respectively. In this scenario, we find that tree flavor changing neutral currents (FCNCs) can be induced by the rediagonalizations of the SM fermions. As an illustration, we employ the Fritzsch ansatz to the SM fermion mass matrices and we find that the FCNC effects could be simplified to be associated with the mass ratios denoted by $\\sqrt{m_{i}m_{j}/m^2_{3}}$, where $m_3$ is the mass of the heaviest particle in each type of fermion generations and $i, j$ are the flavor indices. In addition, we show that there is no new CP violating phase beside the unique one in the CKM matri...

  13. Stimulus collative properties and consumers’ flavor preferences

    DEFF Research Database (Denmark)

    Giacalone, Davide; Duerlund, Mette; Bøegh-Petersen, Jannie

    2014-01-01

    The present work investigated consumers’ hedonic response to flavor stimuli in light of Berlyne’s (1967) collative-motivational model of aesthetic preferences. According to this paradigm, sensory preferences are a function of a stimulus’ arousal potential, which is determined by its collative pro...

  14. Experimental Overview of Open Heavy Flavor

    CERN Document Server

    Schweda, Kai

    2016-01-01

    These are the proceedings of the experimental overview of the production of open heavy flavor at the international conference Strangeness in Quark Matter 2016. Instead of a comprehensive overview, I focus on a few topics which the reader might find particularly interesting.

  15. The flavor of the Composite Twin Higgs

    Science.gov (United States)

    Csáki, Csaba; Geller, Michael; Telem, Ofri; Weiler, Andreas

    2016-09-01

    The assumption of anarchic quark flavor puts serious stress on composite Higgs models: flavor bounds imply a tuning of a few per-mille (at best) in the Higgs potential. Composite twin Higgs (CTH) models significantly reduce this tension by opening up a new region of parameter space, obtained by raising the coupling among the composites close to the strong coupling limit g ∗ ˜ 4π, thereby raising the scale of composites to around 10 TeV. This does not lead to large tuning in the Higgs potential since the leading quantum corrections are canceled by the twin partners (rather than the composites). We survey the leading flavor bounds on the CTH, which correspond to tree-level Δ F = 2 four-Fermi operators from Kaluza-Klein (KK) Z exchange in the kaon system and 1-loop corrections from KK fermions to the electric dipole moment of the neutron. We provide a parametric estimate for these bounds and also perform a numeric scan of the parameter space using the complete calculation for both quantities. The results confirm our expectation that CTH models accommodate anarchic flavor significantly better than regular composite Higgs (CH) models. Our conclusions apply both to the identical and fraternal twin cases.

  16. Finite Theories and the SUSY Flavor Problem

    CERN Document Server

    Babu, K S; Kubo, J; Kobayashi, Tatsuo; Kubo, Jisuke

    2003-01-01

    We study a finite SU(5) grand unified model based on the non-Abelian discrete symmetry A_4. This model leads to the democratic structure of the mass matrices for the quarks and leptons. In the soft supersymmetry breaking sector, the scalar trilinear couplings are aligned and the soft scalar masses are degenerate, thus solving the SUSY flavor problem.

  17. Unified flavor symmetry from warped dimensions

    Directory of Open Access Journals (Sweden)

    Mariana Frank

    2015-03-01

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

  18. Rice aroma and flavor: a literature review.

    Science.gov (United States)

    Descriptive sensory analysis has identified over a dozen different aromas and flavors in rice. Instrumental analyses have found over 200 volatile compounds present in rice. However, after over 30 years of research, little is known about the relationships between the numerous volatile compounds and a...

  19. The 3-, 4-, and 5-flavor NNLO parton distributions functions from deep-inelastic-scattering data and at hadron colliders

    Energy Technology Data Exchange (ETDEWEB)

    Alekhin, S. [Deutsches Elektronen-Synchrotron (DESY), Zeuthen (Germany); Institute for High Energy Physics, Protvino (Russian Federation); Bluemlein, J.; Klein, S.; Moch, S. [Deutsches Elektronen-Synchrotron (DESY), Zeuthen (Germany)

    2009-08-15

    We determine the parton distribution functions (PDFs) in a next-to-next-to-leading order (NNLO) QCD-analysis of the inclusive neutral-current deep-inelastic-scattering (DIS) world data combined with the neutrino-nucleon DIS di-muon data and the fixed-target Drell-Yan data. The PDF-evolution is performed in the N{sub f} = 3 fixed-flavor scheme and supplementary sets of PDFs in the 4- and 5-flavor schemes are derived from the results in the 3-flavor scheme using matching conditions. The charm-quark DIS contribution is calculated in a general-mass variable-flavor-number (GMVFN) scheme interpolating between the zero mass 4-flavor scheme at asymptotically large values of momentum transfer Q{sup 2} and the 3-flavor scheme prescription of Buza-Matiounine-Smith-van Neerven (BMSN) at the value of Q{sup 2} = m{sub c}{sup 2}. The results in the GMVFN scheme are compared with those of the fixed-flavor scheme and other prescriptions used in global fits of PDFs. The strong coupling constant is measured at an accuracy of {approx} 1.5%. We obtain at NNLO {alpha}{sub s}(M{sub Z}{sup 2})=0.1135{+-}0.0014 in the fixed-flavor scheme and {alpha}{sub s}(M{sub Z}{sup 2})=0.1129{+-}0.0014 applying the BMSN-prescription. The implications for important standard candle and hard scattering processes at hadron colliders are illustrated. Predictions for cross sections of W{sup {+-}}- and Z-boson, the top-quark pair- and Higgs-boson production at the Tevatron and the LHC based on the 5-flavor PDFs of the present analysis are provided. (orig.)

  20. Flavor Symmetry Studies with New Hyperon Data from the Crystal Ball

    Science.gov (United States)

    Nefkens, B. M. K.; Berger, E.; McDonald, S.; Phaisangittisakul, N.; Prakhov, S.; Price, J. W.; Starostin, A.; Tippens, W. B.

    2001-08-01

    New hyperon data produced in the reactions K-p → neutrals have been measured using the Crystal Ball 4π multiphoton spectrometer. They provide striking evidence for the important role of flavor symmetry in QCD at low energy. We will show that the pronounced features seen in π-p → ηn near threshold are also exhibited in K-p → ηΛ. The unique features of the π-p →π0π0n Dalitz plot are replicated in the flavor-symmetric reaction K-p → π0π0Λ, while K-p → π0π0Σ0, which is not flavor-related, is much different. The measured mass, width, and spin/parity of the Λ* octet hyperons are found to be the flavor symmetric copy of the N* states. Flavor symmetry combined with the narrowness of Ξ* states implies that searching for the missing baryon states may be done more profitably in the Ξ* family rather than in the N* or Δ* family.

  1. Suppression of flavor violation in an A4 warped extra dimensional model

    CERN Document Server

    Kadosh, Avihay

    2011-01-01

    In an attempt to simultaneously explain the observed masses and mixing patterns of both quarks and leptons, we recently proposed a model (JHEP08(2010)115) based on the non abelian discrete flavor group A4, implemented in a custodial RS setup with a bulk Higgs. We showed that the standard model flavor structure can be realized within the zero mode approximation (ZMA), with nearly tribimaximal (TBM) neutrino mixing and a realistic CKM matrix with rather mild assumptions. An important advantage of this framework with respect to flavor anarchic models is the vanishing of the dangerous tree level KK gluon contribution to \\epsilon_K and the suppression of the new physics one loop contributions to the neutron EDM, \\epsilon'/\\epsilon, b->s\\gamma and Higgs mediated flavor changing neutral current (FCNC) processes. These results are obtained beyond the ZMA, in order to account for the the full flavor structure and mixing of the zero modes and first Kaluza-Klein (KK) modes of all generations. The resulting constraints o...

  2. [The introduction of medical product's applications by using flavor and fragrance analyzer "FF-2020"].

    Science.gov (United States)

    Kita, Junichi

    2014-01-01

    The design concept of flavor and fragrance analyzer "FF-2020" was descried; at first how to recognize the quantification of odor, introducing traditional quantification of odor and how to compose the analyzer. At last two analysis of the medical goods were described. The most important thing to quantify the odor is to recognize the three faced of odor that is chemical component face, subjective feeling and objective feeling. For the electronic nose like a flavor and fragrance analyzer, objective feeling should be quantified by the analyzer. Then the original mode of analysis was made to realize the quantification of the objective feeling.

  3. New Mechanism of Flavor Symmetry Breaking from Supersymmetric Strong Dynamics

    CERN Document Server

    Carone, C D; Moroi, T; Carone, Christopher D.; Hall, Lawrence J.; Moroi, Takeo

    1997-01-01

    We present a class of supersymmetric models in which flavor symmetries are broken dynamically, by a set of composite flavon fields. The strong dynamics that is responsible for confinement in the flavor sector also drives flavor symmetry breaking vacuum expectation values, as a consequence of a quantum-deformed moduli space. Yukawa couplings result as a power series in the ratio of the confinement to Planck scale, and the fermion mass hierarchy depends on the differing number of preons in different flavor symmetry-breaking operators. We present viable non-Abelian and Abelian flavor models that incorporate this mechanism.

  4. ENSO flavors in a tree-ring δ18O record of Tectona grandis from Indonesia

    Science.gov (United States)

    Schollaen, K.; Karamperidou, C.; Krusic, P.; Cook, E.; Helle, G.

    2015-10-01

    Indonesia's climate is dominated by the equatorial monsoon system, and has been linked to El Niño-Southern Oscillation (ENSO) events that often result in extensive droughts and floods over the Indonesian archipelago. In this study we investigate ENSO-related signals in a tree-ring δ18O record (1900-2007) of Javanese teak. Our results reveal a clear influence of Warm Pool (central Pacific) El Niño events on Javanese tree-ring δ18O, and no clear signal of Cold Tongue (eastern Pacific) El Niño events. These results are consistent with the distinct impacts of the two ENSO flavors on Javanese precipitation, and illustrate the importance of considering ENSO flavors when interpreting palaeoclimate proxy records in the tropics, as well as the potential of palaeoclimate proxy records from appropriately selected tropical regions for reconstructing past variability of. ENSO flavors.

  5. Systematic mining of generally recognized as safe (GRAS) flavor chemicals for bioactive compounds.

    Science.gov (United States)

    Martinez-Mayorga, Karina; Peppard, Terry L; López-Vallejo, Fabian; Yongye, Austin B; Medina-Franco, José L

    2013-08-07

    Bioactive food compounds can be both therapeutically and nutritionally relevant. Screening strategies are widely employed to identify bioactive compounds from edible plants. Flavor additives contained in the so-called FEMA GRAS (generally recognized as safe) list of approved flavoring ingredients is an additional source of potentially bioactive compounds. This work used the principles of molecular similarity to identify compounds with potential mood-modulating properties. The ability of certain GRAS molecules to inhibit histone deacetylase-1 (HDAC1), proposed as an important player in mood modulation, was assayed. Two GRAS chemicals were identified as HDAC1 inhibitors in the micromolar range, results similar to what was observed for the structurally related mood prescription drug valproic acid. Additional studies on bioavailability, toxicity at higher concentrations, and off-target effects are warranted. The methodology described in this work could be employed to identify potentially bioactive flavor chemicals present in the FEMA GRAS list.

  6. New results on the 3-loop heavy flavor Wilson coefficients in deep-inelastic scattering

    Energy Technology Data Exchange (ETDEWEB)

    Ablinger, Jakob; Schneider, Carsten [Johannes Kepler Univ., Linz (Austria). Research Inst. for Symbolic Computation; Bluemlein, Johannes; Freitas, Abilio de; Wissbrock, Fabian [Deutsches Elektronen-Synchrotron (DESY), Zeuthen (Germany); Hasselhuhn, Alexander [Johannes Kepler Univ., Linz (Austria). Research Inst. for Symbolic Computation; Deutsches Elektronen-Synchrotron (DESY), Zeuthen (Germany); Klein, Sebastian [RWTH Aachen Univ. (Germany). Inst. fuer Theoretische Physik E

    2013-01-02

    We report on recent results obtained for the 3-loop heavy flavor Wilson coefficients in deepinelastic scattering (DIS) at general values of the Mellin variable N at larger scales of Q{sup 2}. These concern contributions to the gluonic ladder-topologies, the transition matrix elements in the variable flavor scheme of O(n{sub f}T{sup 2}{sub F}) and O(T{sup 2}{sub F}), and first results on higher 3-loop topologies. The knowledge of the heavy flavor Wilson coefficients at 3-loop order is of importance to extract the parton distribution functions and {alpha}{sub s}(M{sup 2}{sub Z}) in complete NNLO QCD analyses of the world precision data on the structure function F{sub 2}(x,Q{sup 2}).

  7. Anatomy and phenomenology of flavor and CP violation in supersymmetric theories

    Energy Technology Data Exchange (ETDEWEB)

    Altmannshofer, Wolfgang

    2010-07-20

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

  8. Topics in three flavor chiral dynamics

    Energy Technology Data Exchange (ETDEWEB)

    Nissler, Robin

    2007-07-01

    In this work, we investigate several processes in low-energy hadron physics by combining chiral perturbation theory (ChPT), the effective field theory of quantum chromodynamics (QCD) at low energies, with a unitarization method based on the Bethe-Salpeter equation. Such so-called chiral unitary approaches are capable of describing processes in the three flavor sector of the strong interaction which involve substantial effects from final-state interactions and the excitation of (subthreshold) resonances, a domain where the perturbative framework of ChPT is not applicable. In part I of this work we study {eta} and {eta}' decays which constitute a perfect tool to examine symmetries and symmetry breaking patterns of QCD being incorporated in a model-independent fashion in ChPT. In particular, these decays allow to investigate the breaking of isospin symmetry due to the light quark mass difference m{sub d}-m{sub u} as well as effects of anomalies stemming from the quantum nature of QCD. For these reasons the decays of {eta} and {eta}' have also attracted considerable experimental interest. They are currently under investigation at several facilities including KLOE rate at DA{phi}NE, Crystal Ball at MAMI, WASA-at-COSY, VES at IHEP, and CLEO at CESR. In part II we investigate low-energy meson-baryon scattering in the strangeness S=-1 sector which is dominated by the {lambda}(1405) resonance immediately below the anti KN threshold. The anti KN interaction below threshold is of relevance for the quest of possible deeply bound anti K-nuclear clusters and has recently received an additional tight constraint: the K{sup -}p scattering length as determined from kaonic hydrogen by the KEK and the DEAR collaborations. Apart from successfully describing a large amount of experimental data and furnishing predictions for yet unmeasured quantities, our calculations allow to interrelate different experimental observables providing important consistency tests of experiments. E

  9. Flavor of roasted peanuts (Arachis hypogaea) - Part II: Correlation of volatile compounds to sensory characteristics

    NARCIS (Netherlands)

    Lykomitros, Dimitrios; Fogliano, Vincenzo; Capuano, Edoardo

    2016-01-01

    Flavor and color of roasted peanuts are important research areas due to their significant influence on consumer preference. The aim of the present study was to explore correlations between sensory attributes of peanuts, volatile headspace compounds and color parameters. Different raw peanuts were se

  10. Heavy Flavor Hadrons in Statistical Hadronization of Strangeness-rich QGP

    OpenAIRE

    Kuznetsova, Inga; Rafelski, Johann

    2006-01-01

    We study b, c quark hadronization from QGP. We obtain the yields of charm and bottom flavored hadrons within the statistical hadronization model. The important novel feature of this study is that we take into account the high strangeness and entropy content of QGP, conserving strangeness and entropy yields at hadronization.

  11. Predictive Modeling of Flavor Compound Formation in the Maillard Reaction: A SWOT Analysis

    NARCIS (Netherlands)

    Boekel, van M.A.J.S.

    2010-01-01

    The importance of Maillard flavor compounds for food quality is undisputed, but we are far from being able to control such formation quantitatively in food processing. Kinetic models attempt to predict rates of formation as a function of temperature, pH, water activity/content, and chemical reactivi

  12. Research progress on rabbit meat flavor substances%兔肉腥味物质的研究进展

    Institute of Scientific and Technical Information of China (English)

    朱成林; 李诚; 付刚; 刘爱平

    2015-01-01

    In recent years, rabbit meat with its unique healthy advantages has been recognized and accepted by more and more consumers. In the course of rabbit meat processing, the flavor of the meat is seriously affected by grass flavor, therefore, it is of great significance to remove the grass flavor at maximum. The present study reviews the identification of chemicals that produces the 'fishy' smell, intermediate aldehydes, amines and furan derivatives can be considered to be an important component of grass flavor. And then, the impacts of rabbit species, sex, the part of meat and growth stage on the chemicals are discussed. That grass flavor is not sexual hormone component arising directly, but rather with the lipoxygenase. In addition, deodorization method, such as the emasculation of male rabbit, rabbit meat varieties selection, spices to cover up, and inhibition of lipoxygenase activity are previewed, in order to provide a theoretical basis for the removal of rabbit meat products in the industrial production of grass flavor.%近年来,兔肉以其特有的“四高四低”的优势,越来越受到消费者的认可和接受。但在兔肉产品加工中,兔肉本身的草腥味严重影响其风味质量,最大限度地去除草腥味对于兔肉产品风味的改善具有重大意义。本文综述了兔肉腥味物质的鉴定,中级醛类、胺类和呋喃衍生物可认为是兔肉腥味的重要成分;从品种、性别、肉的部位和生长阶段四个方面阐述对兔肉腥味物质的影响;并对其形成机制进行了系统概述,指出兔肉腥味并不是由性激素组分直接产生的,而是与脂氧合酶有着直接的联系;对其去腥方法如公兔去势、兔肉品种选择、香辛料掩盖和抑制脂氧合酶活性等进行了初步的探讨和展望,以期为兔肉产品在工业化生产中的腥味去除提供理论依据。

  13. Neutrino Luminosity and Matter-Induced Modification of Collective Neutrino Flavor Oscillations in Supernovae

    CERN Document Server

    Cherry, John F; Carlson, Joe; Duan, Huaiyu; Fuller, George M; Qian, Yong-Zhong

    2011-01-01

    We show that the bump in the electron number density profile at the base of the hydrogen envelope in O-Ne-Mg core-collapse supernovae causes an interesting interplay between neutrino-electron and neutrino-neutrino forward scattering effects in the flavor evolution of low-energy nu_e in the neutronization burst. The bump allows a significant fraction of the low-energy nu_e to survive by rendering their flavor evolution nonadiabatic. Increasing the luminosity of the neutronization burst shifts the bump-affected nu_e to lower energy with reduced survival probability. Similarly, lowering the luminosity shifts the bump-affected neutrinos to higher energies. While these low energy neutrinos lie near the edge of detectability, the population of bump-affected neutrinos has direct influence on the spectral swap formation in the neutrino signal at higher energies.

  14. Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.

    Science.gov (United States)

    Liaw, I W; Evan Miracle, R; Jervis, S M; Listiyani, M A D; Drake, M A

    2011-10-01

    The flavor and flavor stability of fresh and stored liquid Cheddar and Mozzarella wheys were compared. Pasteurized, fat separated, and unseparated Cheddar and Mozzarella wheys were manufactured in triplicate and evaluated immediately or stored for 72 h at 3 °C. Flavor profiles were documented by descriptive sensory analysis, and volatile components were extracted and characterized by solvent extraction followed by gas chromatography-mass spectrometry and gas chromatography-olfactometry with aroma extract dilution analysis. Cheddar and Mozzarella wheys were distinct by sensory and volatile analysis (P flavors and higher cardboard flavor intensities following storage compared to Mozzarella whey. High aroma impact compounds (FD(log3) > 8) in fresh Cheddar whey included diacetyl, 1-octen-3-one, 2-phenethanol, butyric acid, and (E)-2-nonenal, while those in Mozzarella whey included diacetyl, octanal, (E)-2-nonenal, and 2-phenethanol. Fresh Cheddar whey had higher concentrations of diacetyl, 2/3-methyl butanal, (E)-2-nonenal, 2-phenethanol, and 1-octen-3-one compared to fresh Mozzarella whey. Lipid oxidation products increased in both whey types during storage but increases were more pronounced in Cheddar whey than Mozzarella whey. Increases in lipid oxidation products were also more pronounced in wheys without fat separation compared to those with fat separation. Results suggest that similar compounds in different concentrations comprise the flavor of these 2 whey sources and that steps should be taken to minimize lipid oxidation during fluid whey processing. Practical Application:  Cheddar and Mozzarella wheys are the primary sources of dried whey ingredients in the United States. An enhanced understanding of the flavor of these 2 raw product streams will enable manufacturers to identify methods to optimize quality.

  15. Antibacterial Activity of Glucomoringin Bioactivated with Myrosinase against Two Important Pathogens Affecting the Health of Long-Term Patients in Hospitals

    Directory of Open Access Journals (Sweden)

    Maria Galuppo

    2013-11-01

    Full Text Available Glucosinolates (GLs are natural compounds present in species of the order Brassicales and precursors of bioactive isothiocyanates (ITCs. In the recent years, they have been studied mainly for their chemopreventive as well as novel chemotherapeutics properties. Among them 4-(α-L-rhamnosyloxybenzyl glucosinolate (glucomoringin; GMG, purified from seeds of Moringa oleifera Lam., a plant belonging to the Moringaceae family, represents an uncommon member of the GL family with peculiar characteristics. This short communication reports new evidences about the properties of GMG and presents a new innovative utilization of the molecule. The bioactivation of GMG by myrosinase enzyme just before treatment, permits to maximize the power of the final product of the reaction, which is the 4-(α-L-rhamnosyloxybenzyl isothiocyanate (GMG-ITC. We tested the antibiotic activity of this latter compound on two strains of pathogens affecting the health of patients in hospital, namely Staphylococcus aureus and Enterococcus casseliflavus, and on the yeast Candida albicans. Results show that the sensibility of S. aureus BAA-977 strain and E. casseliflavus to GMG-ITC treatment reveals an important possible application of this molecule in the clinical care of patients, more and more often resistant to traditional therapies.

  16. Antibacterial activity of glucomoringin bioactivated with myrosinase against two important pathogens affecting the health of long-term patients in hospitals.

    Science.gov (United States)

    Galuppo, Maria; Nicola, Gina Rosalinda De; Iori, Renato; Dell'utri, Pia; Bramanti, Placido; Mazzon, Emanuela

    2013-11-20

    Glucosinolates (GLs) are natural compounds present in species of the order Brassicales and precursors of bioactive isothiocyanates (ITCs). In the recent years, they have been studied mainly for their chemopreventive as well as novel chemotherapeutics properties. Among them 4-(α-L-rhamnosyloxy)benzyl glucosinolate (glucomoringin; GMG), purified from seeds of Moringa oleifera Lam., a plant belonging to the Moringaceae family, represents an uncommon member of the GL family with peculiar characteristics. This short communication reports new evidences about the properties of GMG and presents a new innovative utilization of the molecule. The bioactivation of GMG by myrosinase enzyme just before treatment, permits to maximize the power of the final product of the reaction, which is the 4-(α-L-rhamnosyloxy)benzyl isothiocyanate (GMG-ITC). We tested the antibiotic activity of this latter compound on two strains of pathogens affecting the health of patients in hospital, namely Staphylococcus aureus and Enterococcus casseliflavus, and on the yeast Candida albicans. Results show that the sensibility of S. aureus BAA-977 strain and E. casseliflavus to GMG-ITC treatment reveals an important possible application of this molecule in the clinical care of patients, more and more often resistant to traditional therapies.

  17. Electroweak baryogenesis with lepton flavor violation

    Science.gov (United States)

    Chiang, Cheng-Wei; Fuyuto, Kaori; Senaha, Eibun

    2016-11-01

    We investigate the feasibility of electroweak baryogenesis in a two-Higgs doublet model with lepton flavor violation. By scrutinizing the heavy Higgs boson mass spectrum, regions satisfying both strong first-order electroweak phase transition and the muon g - 2 anomaly are identified. We also estimate the baryon number density by exploiting extra Yukawa couplings in the μ-τ sector. It is found that a CP-violating source term can be enhanced by the μ-τ flavor-violating coupling together with the extra τ coupling. With O (1) Yukawa couplings and CP-violating phases, the observed baryon number density is marginally produced under a generous assumption for the bubble wall profile.

  18. Lepton flavor violation with light vector bosons

    Directory of Open Access Journals (Sweden)

    Julian Heeck

    2016-07-01

    Full Text Available New sub-GeV vector bosons with couplings to muons but not electrons have been discussed in order to explain the muon's magnetic moment, the gap of high-energy neutrinos in IceCube or the proton radius puzzle. If such a light Z′ not only violates lepton universality but also lepton flavor, as expected for example from the recent hint for h→μτ at CMS, the two-body decay mode τ→μZ′ opens up and for MZ′<2mμ gives better constraints than τ→3μ already with 20-year-old ARGUS limits. We discuss the general prospects and motivation of light vector bosons with lepton-flavor-violating couplings.

  19. QCD with Flavored Minimally Doubled Fermions

    CERN Document Server

    Weber, Johannes Heinrich

    2016-01-01

    I discuss minimally doubled fermions fermions as an ultra-local formulation on the lattice for sea quarks that realize a non-singlet chiral symmetry. I introduce a non-singlet mass term for Karsten-Wilczek fermions and identify the appropriate representation of the SU(2) flavor group at finite lattice spacing. I present an algebraic proof that the symmetry of the quark determinant under charge conjugation and reflections of the Euclidean axes is preserved for Karsten-Wilczek fermions as sea quarks. Finally, I discuss how the flavor components in meson correlation functions with Karsten-Wilczek fermions emerge naturally and I show how taste-breaking can be avoided without fine tuning.

  20. Light-flavor squark reconstruction at CLIC

    CERN Document Server

    AUTHOR|(SzGeCERN)548062; Weuste, Lars

    2015-01-01

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

  1. Lepton flavor violation with light vector bosons

    CERN Document Server

    Heeck, Julian

    2016-01-01

    New sub-GeV vector bosons with couplings to muons but not electrons have been discussed in order to explain the muon's magnetic moment, the gap of high-energy neutrinos in IceCube or the proton radius puzzle. If such a light Z' not only violates lepton universality but also lepton flavor, as expected for example from the recent hint for $h\\to\\mu\\tau$ at CMS, the two-body decay mode $\\tau \\to \\mu Z'$ opens up and for $M_{Z'} < 2 m_\\mu$ gives better constraints than $\\tau\\to 3\\mu$ already with 20-year-old ARGUS limits. We discuss the general prospects and motivation of light vector bosons with lepton-flavor-violating couplings.

  2. Electroweak Baryogenesis with Lepton Flavor Violation

    CERN Document Server

    Chiang, Cheng-Wei; Senaha, Eibun

    2016-01-01

    We investigate feasibility of electroweak baryogenesis with lepton flavor violation in a two-Higgs doublet model. By scrutinizing heavy Higgs boson mass spectra, regions satisfying both strong first-order electroweak phase transition and the muon $g-2$ anomaly are identified. We also estimate the baryon number density by exploiting extra Yukawa couplings in the $\\mu$-$\\tau$ sector. It is found that a CP-violating source term can be enhanced by the $\\mu$-$\\tau$ flavor-violating coupling together with the extra $\\tau$ coupling. With $\\mathcal{O}(1)$ Yukawa couplings and CP-violating phases, the observed baryon number density is marginally produced under a generous assumption on a bubble wall profile.

  3. The QCD spectrum with three quark flavors

    CERN Document Server

    Bernard, C; DeGrand, T A; Datta, S; DeTar, C E; Gottlieb, S; Heller, U M; Orginos, K; Sugar, R; Toussaint, D; Bernard, Claude; Burch, Tom; Grand, Thomas A. De; Datta, Saumen; Tar, Carleton De; Gottlieb, Steven; Heller, Urs M.; Orginos, Kostas; Sugar, Robert; Toussaint, Doug

    2001-01-01

    We present results from a lattice hadron spectrum calculation using three flavors of dynamical quarks - two light and one strange, and quenched simulations for comparison. These simulations were done using a one-loop Symanzik improved gauge action and an improved Kogut-Susskind quark action. The lattice spacings, and hence also the physical volumes, were tuned to be the same in all the runs to better expose differences due to flavor number. Lattice spacings were tuned using the static quark potential, so as a byproduct we obtain updated results for the effect of sea quarks on the static quark potential. We find indications that the full QCD meson spectrum is in better agreement with experiment than the quenched spectrum. For the 0++ (a0) meson we see a coupling to two pseudoscalar mesons, or a meson decay on the lattice.

  4. Gapless color-flavor-locked quark matter.

    Science.gov (United States)

    Alford, Mark; Kouvaris, Chris; Rajagopal, Krishna

    2004-06-04

    In neutral cold quark matter that is so dense that the strange quark mass Ms is unimportant, all three quark flavors pair in a color-flavor locked (CFL) pattern, and all nine fermionic quasiparticles have a gap Delta (or 2Delta). We argue that, as the density decreases (or Ms increases), there is a quantum phase transition (at M(2s/mu approximately 2Delta) to a new "gapless CFL phase" in which only seven quasiparticles have a gap. There is still an unbroken U(1)(Q) gluon/photon, but, unlike CFL, gapless CFL is a Q conductor with gapless (charged) quasiquarks and a nonzero electron density at zero temperature, so its low energy effective theory and astrophysical properties are qualitatively new. At the transition, the dispersion relations of both gapless quasiparticles are quadratic, but for larger M2s/mu, one becomes conventionally linear while the other remains quadratic, up to tiny corrections.

  5. Gapless Color-Flavor-Locked Quark Matter

    DEFF Research Database (Denmark)

    Alford, Mark; Kouvaris, Christoforos; Rajagopal, Krishna

    2004-01-01

    In neutral cold quark matter that is sufficiently dense that the strange quark mass M_s is unimportant, all nine quarks (three colors; three flavors) pair in a color-flavor locked (CFL) pattern, and all fermionic quasiparticles have a gap. We argue that as a function of decreasing quark chemical...... potential mu or increasing M_s, there is a quantum phase transition from the CFL phase to a new ``gapless CFL phase'' in which only seven quasiparticles have a gap. The transition occurs where M_s^2/mu is approximately equal to 2*Delta, with Delta the gap parameter. Gapless CFL, like CFL, leaves unbroken...... different from those of the CFL phase, even though its U(1) symmetries are the same. Both gapless quasiparticles have quadratic dispersion relations at the quantum critical point. For values of M_s^2/mu above the quantum critical point, one branch has conventional linear dispersion relations while the other...

  6. Yukawa alignment from natural flavor conservation

    CERN Document Server

    Cree, Graham

    2011-01-01

    We study the charged Higgs couplings to fermions in the "democratic" three-Higgs-doublet model, in which one doublet couples to down-type quarks, one to up-type quarks, and one to charged leptons. Flavor-changing neutral Higgs couplings are absent because the Glashow-Weinberg-Paschos condition for natural flavor conservation is in effect. We show that this model reproduces the coupling structure of the charged Higgs boson in the recently-proposed Yukawa-aligned two-Higgs-doublet model, with two subtle constraints that arise from the unitarity of the charged Higgs mixing matrix. Adding a fourth Higgs doublet with no couplings to fermions eliminates these constraints.

  7. A Large Electron EDM and Minimal Flavor Violation

    CERN Document Server

    He, Xiao-Gang; Li, Siao-Fong; Tandean, Jusak

    2014-01-01

    The latest data from the ACME Collaboration have put a stringent constraint on the electric dipole moment (EDM) d_e of the electron. Nevertheless, the standard model (SM) prediction for d_e is many orders of magnitude below the new result, making it a powerful probe for physics beyond the SM. We carry out a model-independent study of d_e in the SM with right handed neutrinos and its extension with neutrino seesaw mechanism under the framework of minimal flavor violation. We find that d_e crucially depends on whether neutrinos are Dirac or Majorana particles. In the Majorana case, d_e can reach its experimental bound and constrains the scale of minimal flavor violation to be above a few hundred GeV or more. We also explore the effects on d_e of extra CP-violating sources in the Yukawa couplings of the right-handed neutrinos. Such new sources can have important effects on d_e.

  8. Flavor origin of R-parity

    OpenAIRE

    Morisi, S.; Peinado, E.; Vicente, Avelino(IFPA, Dep. AGO, Université de Liège, Bat B5, Sart-Tilman, 4000 , Liège 1, Belgium)

    2013-01-01

    Proton stability is guaranteed in the MSSM by assuming a discrete symmetry, R-parity. However, there are additional R-parity conserving higher dimensional operators which violate lepton and baryon numbers and induce fast proton decay. Here we study the possibility that all renormalizable, as well as the most dangerous non-renormalizable, R-parity violating operators are forbidden by a flavor symmetry, providing a common origin for fermion mixing and proton and dark matter stability. We propos...

  9. Boltzmann equations for neutrinos with flavor mixings

    OpenAIRE

    Yamada, Shoichi

    2000-01-01

    With a view of applications to the simulations of supernova explosion and proto neutron star cooling, we derive the Boltzmann equations for the neutrino transport with the flavor mixing based on the real time formalism of the nonequilibrium field theory and the gradient expansion of the Green function. The relativistic kinematics is properly taken into account. The advection terms are derived in the mean field approximation for the neutrino self-energy whiles the collision terms are obtained ...

  10. Rare Z decays and neutrino flavor universality

    Energy Technology Data Exchange (ETDEWEB)

    Durieux, Gauthier [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Cornell Univ. Ithaca, NY (United States). Lab. for Elementary Particle Physics; Univ. Catholique de Louvain, Louvain-la-Neuve (Belgium). Centre for Cosmology, Particle Physics and Phenomenology; Grossman, Yuval; Kuflik, Erik [Cornell Univ. Ithaca, NY (United States). Lab. for Elementary Particle Physics; Koenig, Matthias [Mainz Univ. (Germany). PRISMA Cluster of Excellence; Mainz Univ. (Germany). Mainz Inst. for Theoretical Physics; Ray, Shamayita [Cornell Univ. Ithaca, NY (United States). Lab. for Elementary Particle Physics; Calcutta Univ. (India). Dept. of Physics

    2015-12-15

    We study rare four-body decays of the Z-boson involving at least one neutrino and one charged lepton. Large destructive interferences make these decays very sensitive to the Z couplings to neutrinos. As the identified charged leptons can determine the neutrino flavors, these decays probe the universality of the Z couplings to neutrinos. The rare four-body processes could be accurately measured at future lepton colliders, leading to percent level precision.

  11. Rare Z Decays and Neutrino Flavor Universality

    CERN Document Server

    Durieux, Gauthier; König, Matthias; Kuflik, Eric; Ray, Shamayita

    2015-01-01

    We study rare four-body decays of the Z-boson involving at least one neutrino and one charged lepton. Large destructive interferences make these decays very sensitive to the Z couplings to neutrinos. As the identified charged leptons can determine the neutrino flavors, these decays probe the universality of the Z couplings to neutrinos. The rare four-body processes could be accurately measured at future lepton colliders, leading to percent level precision.

  12. Heavy flavor, QCD and soft physics

    CERN Document Server

    Viegas Guerreiro Leonardo, Nuno Teotonio

    2016-01-01

    Recent measurements in QCD, soft physics, and heavy flavor made with the CMS detector at the LHC are presented. A selection of first results at the new frontier collision energy of 13 TeV at LHC Run2 is shown. The collision environment is characterized by studying charged particle distributions and correlations. Inclusive jet, exclusive dimuon and b-hadron production cross-section measurements are reported.

  13. Flavor Physics in the Quark Sector

    Energy Technology Data Exchange (ETDEWEB)

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

    2010-08-26

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

  14. Comments on Charged Lepton Flavor Violation

    Energy Technology Data Exchange (ETDEWEB)

    Bryman, Douglas

    2014-03-01

    Charged lepton flavor violation has been of interest since the muon (and subsequently, the tau lepton) was identified as a heavy version of the electron. CLFV continues to be pursued vigorously with the hope that its observation would reveal new information relating to the generation puzzle or about physics beyond the Standard Model. Theories abound which incorporate hypothetical CLFV at potentially observable levels although the mass scales and couplings are unknown, and innovative experiments continue to push the boundaries of sensitivity.

  15. Flavored bilinear R-parity violation

    CERN Document Server

    Bazzocchi, F; Peinado, E; Valle, J W F; Vicente, A

    2012-01-01

    Bilinear R-parity violation (BRPV) provides the simplest intrinsically supersymmetric neutrino mass generation scheme. While neutrino mixing parameters can be probed in high energy accelerators, they are unfortunately not predicted by the theory. Here we propose a model based on the discrete flavor symmetry $A_4$ with a single R-parity violating parameter, leading to maximal atmospheric mixing and a small but nonzero reactor angle, in agreement with experiment.

  16. Overview of flavor physics results at Belle

    Directory of Open Access Journals (Sweden)

    Yusa Yosuke

    2015-01-01

    Full Text Available We will present recent topics of the flavor physics in decays of the heavy mesons at the Belle experiment. Most of the results are based on a full data set which corresponds to 772 million BB̄ pairs collected at the ϒ(4S resonance with the Belle detector at the KEKB asymmetric energy e+e− collider. We also discuss about prospects of the studies in the future B-factory experiment.

  17. AdS-Sliced Flavor Branes and Adding Flavor to the Janus Solution

    CERN Document Server

    Clark, Adam B; Newman, George M; Rommal, Andrea

    2014-01-01

    We implement D7 flavor branes in AdS-sliced coordinates on $AdS_5\\times S^5$ with the ansatz that the brane fluctuates only in the warped ($\\mu$) direction in this slicing, which is particularly appropriate for studying the Janus solution. The natural field theory dual in this slicing is $\\mathcal{N}=4$ super Yang-Mills on two copies of $AdS_4$. Branes extending from $\\mu=\\pm\\pi/2$ can end at different locations, giving rise to quarks with piecewise constant mass on each $AdS_4$ half-space, jumping discontinuously between them. A second class of flavor brane solutions exists in this coordinate system, dubbed "continuous" flavor branes, that extend across the entire range of $\\mu$. We propose that the correct dual interpretation of "disconnected" flavor brane in this ansatz is a quark hypermultiplet with constant mass on one of the AdS$_4$ half-spaces with totally reflecting boundary conditions at the boundary of AdS$_4$; whereas the dual interpretation of a continuous flavor brane has totally transparent boun...

  18. Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese.

    Science.gov (United States)

    Carunchia Whetstine, M E; Luck, P J; Drake, M A; Foegeding, E A; Gerard, P D; Barbano, D M

    2007-07-01

    Cheddar cheese is a natural product that has a variable flavor and texture profile. Many companies produce 291-kg blocks of Cheddar cheese, which are subsequently cut and shipped, or stored and subsequently cut. Previous research has shown that compositional differences exist within 291-kg blocks and that these differences may influence flavor and texture development. The objectives of this study were to systematically characterize flavor and texture differences within 291-kg blocks. On 2 different occasions, a 291-kg block was manufactured at each of 4 manufacturing facilities. After 7 d, the 291-kg blocks were sliced into sixteen 18-kg sample portions using a predetermined diagram, and each portion was labeled appropriately (outer corner, inner corner, etc.) and stored at 7 degrees C. Cheese from different locations within the 291-kg blocks was evaluated at 1, 4, 8, and 12 mo. At each time point, two 18-kg portions representing an inside and outside location with the 291-kg block cross-section (from inside to outside) were sampled. The moisture content was lower in the inner than outer locations within the 291-kg blocks. Protein hydrolysis was higher in the inner location and inner locations developed aged Cheddar flavors sulfur, nutty, and brothy more rapidly than the outer locations. However, plant-to-plant differences in aging were often larger than differences caused by block location. These differences were due to differences in cheese manufacturing practices among plants. Dynamic headspace results for flavor volatiles were consistent with descriptive sensory flavor results, documenting differences between inner and outer locations within 291-kg blocks. The inner locations were more fracturable and the outer locations were more cohesive and had more residual in the mouth. Inner locations had greater fracture strain than outer locations. Documenting the differences in aging of 291-kg blocks of Cheddar cheese is important in understanding how to make a

  19. Flavor Mixing Democracy and Minimal CP Violation

    CERN Document Server

    Gerard, Jean-Marc

    2012-01-01

    We point out that there is a unique parametrization of quark flavor mixing in which every angle is close to the Cabibbo angle \\theta_C \\simeq 13^\\circ with the CP-violating phase \\phi_q around 1^\\circ, implying that they might all be related to the strong hierarchy among quark masses. Applying the same parametrization to lepton flavor mixing, we find that all three mixing angles are comparably large (around \\pi/4) and the Dirac CP-violating phase \\phi_l is also minimal as compared with its values in the other eight possible parametrizations. In this spirit, we propose a simple neutrino mixing ansatz which is equivalent to the tri-bimaximal flavor mixing pattern in the \\phi_l \\to 0 limit and predicts \\sin\\theta_13 = 1/\\sqrt{2} \\sin (\\phi_l/2) for reactor antineutrino oscillations. Hence the Jarlskog invariant of leptonic CP violation J_l = (\\sin\\phi_l)/12 can reach a few percent if \\theta_13 lies in the range 7^\\circ \\leq \\theta_13 \\leq 10^\\circ.

  20. Flavor mixing democracy and minimal CP violation

    Science.gov (United States)

    Gerard, Jean-Marc; Xing, Zhi-zhong

    2012-06-01

    We point out that there is a unique parametrization of quark flavor mixing in which every angle is close to the Cabibbo angle θC≃13° with the CP-violating phase ϕq around 1°, implying that they might all be related to the strong hierarchy among quark masses. Applying the same parametrization to lepton flavor mixing, we find that all three mixing angles are comparably large (around π/4) and the Dirac CP-violating phase ϕl is also minimal as compared with its values in the other eight possible parametrizations. In this spirit, we propose a simple neutrino mixing ansatz which is equivalent to the tri-bimaximal flavor mixing pattern in the ϕl→0 limit and predicts sin θ13=1/√{2}sin(ϕl/2) for reactor antineutrino oscillations. Hence the Jarlskog invariant of leptonic CP violation Jl=(sin ϕl)/12 can reach a few percent if θ13 lies in the range 7°⩽θ13⩽10°.

  1. Flavored Universe dispatched via Axion and Neutrino

    CERN Document Server

    Ahn, Y H

    2016-01-01

    Motivated by the flavored Peccei-Quinn (PQ) symmetry for unifying flavor physics and string theory, we construct an explicit model by introducing an $U(1)$ symmetry as a fundamental one for rather recent but fast growing issues of astro-particle physics and cosmology, in a way that the $U(1)_X$-$[gravity]^2$ anomaly-free condition with the standard model (SM) flavor structure demands additional sterile neutrinos as well as no axionic domain-wall problem, encompassing several main issues connected to each other: leptonic mixings and CP violation in neutrino oscillation, high-energy neutrinos, QCD axion, axion cooling of stars, inflation, cosmological constant, leptogenesis, and dark matter (DM). The QCD axion decay constant, through its connection to the astrophysical constraints of stellar evolution and the SM fermion masses, is shown to be fixed at $F_A=1.30^{+0.66}_{-0.54}\\times10^{9}$ GeV (consequently, its mass $m_a=4.34^{+3.37}_{-1.49}$ meV and axion-photon coupling $|g_{a\\gamma\\gamma}|=1.30^{+1.01}_{-0....

  2. Uncovering Mass Generation Through Higgs Flavor Violation

    CERN Document Server

    Altmannshofer, Wolfgang; Kagan, Alexander L; Silvestrini, Luca; Zupan, Jure

    2015-01-01

    If the flavor violating decay h --> tau mu is observed at the LHC, extra sources of electroweak symmetry breaking (EWSB) beyond the Higgs would be required in order to reconcile it with the bounds from tau --> mu gamma, barring fine-tuned cancellations. In fact, an h --> tau mu decay rate at a level indicated by the CMS measurement is easily realized if the muon and electron masses are due to a new source of EWSB, while the tau mass is due to the Higgs. We illustrate this with two examples: a two Higgs doublet model, and a model in which the Higgs is partially composite, with EWSB triggered by a technicolor sector. The 1st and 2nd generation quark masses and CKM mixing can also be assigned to the new EWSB source. Large deviations in the flavor diagonal lepton and quark Higgs Yukawa couplings are generic. If m_mu is due to a rank 1 mass matrix contribution, a novel Yukawa coupling sum rule holds, providing a precision test of our framework. Flavor violating quark and lepton (pseudo)scalar couplings combine to ...

  3. Collective excitations of massive flavor branes

    CERN Document Server

    Itsios, Georgios; Ramallo, Alfonso V

    2016-01-01

    We study the intersections of two sets of D-branes of different dimensionalities. This configuration is dual to a supersymmetric gauge theory with flavor hypermultiplets in the fundamental representation of the gauge group which live on the defect of the unflavored theory determined by the directions common to the two types of branes. One set of branes is dual to the color degrees of freedom, while the other set adds flavor to the system. We work in the quenched approximation, i.e., where the flavor branes are considered as probes, and focus specifically on the case in which the quarks are massive. We study the thermodynamics and the speeds of first and zero sound at zero temperature and non-vanishing chemical potential. We show that the system undergoes a quantum phase transition when the chemical potential approaches its minimal value and we obtain the corresponding non-relativistic critical exponents that characterize its critical behavior. In the case of (2+1)-dimensional intersections, we further study a...

  4. Collective excitations of massive flavor branes

    Science.gov (United States)

    Itsios, Georgios; Jokela, Niko; Ramallo, Alfonso V.

    2016-08-01

    We study the intersections of two sets of D-branes of different dimensionalities. This configuration is dual to a supersymmetric gauge theory with flavor hypermultiplets in the fundamental representation of the gauge group which live on the defect of the unflavored theory determined by the directions common to the two types of branes. One set of branes is dual to the color degrees of freedom, while the other set adds flavor to the system. We work in the quenched approximation, i.e., where the flavor branes are considered as probes, and focus specifically on the case in which the quarks are massive. We study the thermodynamics and the speeds of first and zero sound at zero temperature and non-vanishing chemical potential. We show that the system undergoes a quantum phase transition when the chemical potential approaches its minimal value and we obtain the corresponding non-relativistic critical exponents that characterize its critical behavior. In the case of (2 + 1)-dimensional intersections, we further study alternative quantization and the zero sound of the resulting anyonic fluid. We finally extend these results to non-zero temperature and magnetic field and compute the diffusion constant in the hydrodynamic regime. The numerical results we find match the predictions by the Einstein relation.

  5. The Flavor of the Composite Twin Higgs

    CERN Document Server

    Csaki, Csaba; Telem, Ofri; Weiler, Andreas

    2015-01-01

    The assumption of anarchic quark flavor puts serious stress on composite Higgs models: flavor bounds imply a tuning of a few per-mille (at best) in the Higgs potential. Composite twin Higgs (CTH) models significantly reduce this tension by opening up a new region of parameter space, obtained by raising the coupling among the composites close to the strong coupling limit $g_* \\sim 4\\pi$, thereby raising the scale of composites to around 10 TeV. This does not lead to large tuning in the Higgs potential since the leading quantum corrections are canceled by the twin partners (rather than the composites). We survey the leading flavor bounds on the CTH, which correspond to tree-level $\\Delta F=2$ four-Fermi operators from Kaluza-Klein (KK) Z exchange in the kaon system and 1-loop corrections from KK fermions to the electric dipole moment of the neutron. We provide a parametric estimate for these bounds and also perform a numeric scan of the parameter space using the complete calculation for both quantities. The res...

  6. Flavor Physics in the Quark Sector

    CERN Document Server

    Antonelli, M; Bauer, D; Becher, T; Beneke, M; Bevan, A J; Blanke, M; Bloise, C; Bóna, M; Bondar, A; Bozzi, C; Brod, J; Cabibbo, N; Carbone, A; Cavoto, G; Cirigliano, V; Ciuchini, M; Coleman, J P; Cronin-Hennessy, D P; Dalseno, J P; Davies, C H; Di Lodovico, F; Dingfelder, J; Dolezal, Z; Donati, S; Dungel, W; Egede, U; Faccini, R; Feldmann, T; Ferroni, F; Flynn, J M; Franco, E; Fujikawa, M; Furic, I K; Gambino, P; Gardi, E; Gershon, T J; Giagu, S; Golowich, E; Goto, T; Greub, C; Grojean, C; Guadagnoli, D; Haisch, U A; Harr, R F; Hoang, A H; Isidori, G; Jaffe, D E; Jüttner, A; Jäger, S; Khodjamirian, A; Koppenburg, P; Kowalewski, R V; Krokovny, P; Kronfeld, A S; Laiho, J; Lanfranchi, G; Latham, T E; Libby, J; Limosani, A; Pegna, D Lopes; Lü, C D; Lubicz, V; Lunghi, E; Lüth, V G; Maltman, K; Marciano, W J; Martin, E C; Martinelli, G; Martínez-Vidal, F; Masiero, A; Mateu, V; Mescia, F; Mohanty, G; Moulson, M; Neubert, M; Neufeld, H; Nishida, S; Offen, N; Palutan, M; Paradisi, P; Parsa, Z; Passemar, E; Patel, M; Pecjak, B D; Petrov, A A; Pich, A; Pierini, M; Plaster, B; Powell, A; Prell, S; Rademaker, J; Rescigno, M; Ricciardi, S; Robbe, P; Rodrigues, E; Rotondo, M; Sacco, R; Schilling, C J; Schneider, O; Scholz, E E; Schumm, B A; Schwanda, C; Schwartz, A J; Sciascia, B; Serrano, J; Shigemitsu, J; Shipsey, I J; Sibidanov, A; Silvestrini, L; Simonetto, F; Simula, S; Smith, C; Soni, A; Sonnenschein, L; Sordini, V; Sozzi, M; Spadaro, T; Spradlin, P; Stocchi, A; Tantalo, N; Tarantino, C; Telnov, A V; Tonelli, D; Towner, I S; Trabelsi, K; Urquijo, P; Van de Water, R S; Van Kooten, R J; Virto, J; Volpi, G; Wanke, R; Westhoff, S; Wilkinson, G; Wingate, M; Xie, Y; Zupan, J

    2010-01-01

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

  7. New Signatures of Flavor Violating Higgs Couplings

    CERN Document Server

    Buschmann, Malte; Liu, Jia; Wang, Xiao-Ping

    2016-01-01

    We explore several novel LHC signatures arising from quark or lepton flavor violating couplings in the Higgs sector, and we constrain such couplings using LHC data. Since the largest signals are possible in channels involving top quarks or tau leptons, we consider in particular the following flavor violating processes: (1) $pp \\to thh$ (top plus di-Higgs final state) arising from a dimension six coupling of up-type quarks to three insertions of the Higgs field. We develop a search strategy for this final state and demonstrate that detection is possible at the high luminosity LHC if flavor violating top--up--Higgs couplings are not too far below the current limit. (2) $pp \\to tH^0$, where $H^0$ is the heavy neutral CP-even Higgs boson in a two Higgs doublet model (2HDM). We consider the decay channels $H^0 \\to tu, WW, ZZ, hh$ and use existing LHC data to constrain the first three of them. For the fourth, we adapt our search for the $thh$ final state, and we demonstrate that in large regions of the parameter sp...

  8. Heavy Flavored Jet Modification at CMS

    Science.gov (United States)

    Jung, Kurt

    2016-12-01

    The energy loss of jets in heavy-ion collisions is expected to depend on the flavor of the fragmenting parton. Thus, measurements of jet quenching as a function of flavor place powerful constraints on the thermodynamical and transport properties of the hot and dense medium. Specifically, pPb measurements provide crucial insights into the behavior of the cold nuclear matter effect, which is required to fully understand the hot and dense medium effects on jets in PbPb collisions. In these proceedings, we present the heavy flavor jet spectra and measurements of the nuclear modification factors of b jets in both PbPb and pPb as a function of transverse momentum and pseudorapidity, at √{sNN} = 2.76 and 5.02 TeV, respectively. In addition, we present the first ever measurement of charm-tagged jets in a heavy-ion environment, including cross-sections and comparisons to PYTHIA in both pPb and pp.

  9. Mild-split SUSY with flavor

    CERN Document Server

    Eliaz, Latif; Gudnason, Sven Bjarke; Tsuk, Eitan

    2013-01-01

    In the framework of a gauge mediated quiver-like model, the standard model flavor texture can be naturally generated. The model - like the MSSM - has furthermore a region in parameter space where the lightest Higgs mass is fed by heavy stop loops, which in turn sets the average squark mass scale near 10-20 TeV. We perform a careful flavor analysis to check whether this type of mild-split SUSY passes all flavor constraints as easily as envisioned in the original type of split SUSY. Interestingly, it turns out to be on the border of several constraints, in particular, the branching ratio of mu -> e gamma and, if order one complex phases are assumed, also epsilon_K neutron and electron EDM. Furthermore, we consider unification as well as dark matter candidates, especially the gravitino. Finally, we provide a closed-form formula for the soft masses of matter in arbitrary representations of any of the gauge groups in a generic quiver-like model with a general messenger sector.

  10. Identification of toxicants in cinnamon-flavored electronic cigarette refill fluids.

    Science.gov (United States)

    Behar, R Z; Davis, B; Wang, Y; Bahl, V; Lin, S; Talbot, P

    2014-03-01

    In a prior study on electronic cigarette (EC) refill fluids, Cinnamon Ceylon was the most cytotoxic of 36 products tested. The purpose of the current study was to determine if high cytotoxicity is a general feature of cinnamon-flavored EC refill fluids and to identify the toxicant(s) in Cinnamon Ceylon. Eight cinnamon-flavored refill fluids, which were screened using the MTT assay, varied in their cytotoxicity with most being cytotoxic. Human embryonic stem cells were generally more sensitive than human adult pulmonary fibroblasts. Most products were highly volatile and produced vapors that impaired survival of cells in adjacent wells. Cinnamaldehyde (CAD), 2-methoxycinnamaldehyde (2MOCA), dipropylene glycol, and vanillin were identified in the cinnamon-flavored refill fluids using gas chromatography–mass spectrometry and high-pressure liquid chromatography (HPLC). When authentic standards of each chemical were tested using the MTT assay, only CAD and 2MOCA were highly cytotoxic. The amount of each chemical in the refill fluids was quantified using HPLC, and cytotoxicity correlated with the amount of CAD/product. Duplicate bottles of the same product were similar, but varied in their concentrations of 2MOCA. These data show that the cinnamon flavorings in refill fluids are linked to cytotoxicity, which could adversely affect EC users.

  11. Lepton Flavor Non-Universality in B-meson Decays from a U(2) Flavor Model

    CERN Document Server

    Falkowski, Adam; Ziegler, Robert

    2015-01-01

    We address the recent anomalies in semi-leptonic $B$-meson decays using a model of fermion masses based on the $U(2)$ flavor symmetry. The new contributions to $b \\to s \\ell \\ell$ transitions arise due to a tree-level exchange of a $Z^\\prime$ vector boson gauging a $U(1)$ subgroup of the flavor symmetry. They are controlled by a single parameter and are approximately aligned to the Standard Model prediction, with constructive interference in the $e$-channel and destructive interference in the $\\mu$-channel. The current experimental data on semi-leptonic $B$-meson decays can be very well reproduced without violating existing constraints from flavor violation in the quark and lepton sectors. Our model will be tested by new measurements of $b \\to s \\ell \\ell$ transitions and also by future electroweak precision tests, direct $Z^\\prime$ searches, and $\\mu$-$e$ conversion in nuclei.

  12. Bifurcation Adds Flavor to Basketball

    CERN Document Server

    Min, Byeong June

    2016-01-01

    We report an emergence of bifurcation in basketball, a single-particle system governed by Newtonian mechanics. When shooting the basketball, the obvious control parameters are the launch speed and the launch angle. We propose to use the three-dimensional velocity phase-space volume associated with the given launch parameters to quantify the difficulty of the shooting. The optimal launch angle that maximizes the associated phase-space volume undergoes a bifurcation as the launch speed is increased, if the shooter is farther than a critical distance away from the hoop. Thus, the bifurcation makes it very important to control the launch speed accurately. If the air resistance is removed, the bifurcation disappears and the phase-space volume distribution becomes dispersionless and shrinks in magnitude.

  13. Approaching Conformality with Ten Flavors

    Energy Technology Data Exchange (ETDEWEB)

    Appelquist, Thomas; Brower, Richard C.; Buchoff, Michael I.; Cheng, Michael; Cohen, Saul D.; Fleming, George T.; Kiskis, Joe; Lin, Meifeng; Na, Heechang; Neil, Ethan T.; Osborn, James C.

    2012-04-01

    We present first results for lattice simulations, on a single volume, of the low-lying spectrum of an SU(3) Yang-Mills gauge theory with N{sub f} = 10 light fermions in the fundamental representation. Fits to the fermion mass dependence of various observables are found to be globally consistent with the hypothesis that this theory is within or just outside the strongly-coupled edge of the conformal window, with mass anomalous dimension {gamma}* {approx} 1 over the range of scales simulated. We stress that we cannot rule out the possibility of spontaneous chiral-symmetry breaking at scales well below our infrared cutoff. We discuss important systematic effects, including finite-volume corrections, and consider directions for future improvement.

  14. Approaching Conformality with Ten Flavors

    CERN Document Server

    Appelquist, Thomas; Buchoff, Michael I; Cheng, Michael; Cohen, Saul D; Fleming, George T; Kiskis, Joe; Lin, Meifeng; Na, Heechang; Neil, Ethan T; Osborn, James C; Rebbi, Claudio; Schaich, David; Schroeder, Chris; Voronov, Gennady; Vranas, Pavlos

    2012-01-01

    We present first results for lattice simulations, on a single volume, of the low-lying spectrum of an SU(3) Yang-Mills gauge theory with ten light fermions in the fundamental representation. Fits to the fermion mass dependence of various observables are found to be globally consistent with the hypothesis that this theory is within or just outside the strongly-coupled edge of the conformal window, with mass anomalous dimension approximately equal to 1 over the range of scales simulated. We stress that we cannot rule out the possibility of spontaneous chiral-symmetry breaking at scales well below our infrared cutoff. We discuss important systematic effects, including finite-volume corrections, and consider directions for future improvement.

  15. Flavor Tagging at the Tevatron, Including Calibration and Control

    Science.gov (United States)

    Moulik, T.; DØ Collaboration; CDF Collaboration

    2007-08-01

    This report summarizes the flavor tagging techniques developed at the CDF and DØ experiments. Flavor tagging involves identification of the B meson flavor at production, whether its constituent is a b quark or an anti-quark. quark flavor content and hence the decay products do not identify the B flavor content at production. It is crucial for measuring the oscillation frequency of neutral B mesons, both in the B0 and Bs0 system. The two experiments have developed their unique approaches to flavor tagging, using neural networks and likelihood methods to disentangle tracks from b decays from other tracks. This report discusses these techniques and the measurement of B0 mixing as a means to calibrate the taggers.

  16. Flavor from the double tetrahedral group without supersymmetry

    CERN Document Server

    Carone, Christopher D; Vasquez, Savannah

    2016-01-01

    We consider a class of flavor models proposed by Aranda, Carone and Lebed, relaxing the assumption of supersymmetry and allowing the flavor scale to float anywhere between the weak and Planck scales. We perform global fits to the charged fermion masses and CKM angles, and consider the dependence of the results on the unknown mass scale of the flavor sector. We find that the typical Yukawa textures in these models provide a good description of the data over a wide range of flavor scales, with a preference for those that approach the lower bounds allowed by flavor-changing-neutral-current constraints. Nevertheless, the possibility that the flavor scale and Planck scale are identified remains viable. We present models that demonstrate how the assumed textures can arise most simply in a non-supersymmetric framework.

  17. Flavor entanglement in neutrino oscillations in the wave packet description

    Science.gov (United States)

    Blasone, Massimo; Dell'Anno, Fabio; De Siena, Silvio; Illuminati, Fabrizio

    2015-10-01

    The wave packet approach to neutrino oscillations provides an enlightening description of quantum decoherence induced, during propagation, by localization effects. Within this approach, we show that a deeper insight into the dynamical aspects of particle mixing can be obtained if one investigates the behavior of quantum correlations associated to flavor oscillations. By identifying the neutrino three-flavor modes with (suitably defined) three-qubit modes, the exploitation of tools of quantum information theory for mixed states allows a detailed analysis of the dynamical behavior of flavor entanglement during free propagation. This provides further elements leading to a more complete understanding of the phenomenon of neutrino oscillations, and a basis for possible applicative implementations. The analysis is carried out by studying the distribution of the flavor entanglement; to this aim, we perform combined investigations of the behaviors of the two-flavor concurrence and of the logarithmic negativities associated with specific bipartitions of the three flavors.

  18. Probing flavor structure in unified theory with scalar spectroscopy

    CERN Document Server

    Inoue, K; Yoshioka, K; Inoue, Kenzo; Kojima, Kentaro; Yoshioka, Koichi

    2007-01-01

    The flavor structure in unified theory is probed with superparticle mass spectrum observed in future particle experiments. A key ingredient is the generation dependence of scalar mass non-degeneracy. The observed non-degeneracy in low-energy regime is shown to provide a direct imprint of flavor structure in high-energy fundamental theory. The implication from flavor-violating rare process is also discussed.

  19. Taste: The Bedrock of Flavor

    Directory of Open Access Journals (Sweden)

    Gary K Beauchamp

    2014-07-01

    There are two general approaches to reducing dietary sodium. First, there is considerable interest in developing salt substitutes and salt enhancers. Potassium chloride is widely used (usually in combination with NaCl as a substitute but it is not ideal since many find it has an unpleasant off-taste. There is considerable academic and industry research to identify new substitutes but to date there are none for salty as there are for sweet taste. A second approach to lowering sodium intake on a population-wide level in the United States, where more than 80% of the average person’s salt intake comes from food purchased and not from being added during cooking or at the table, is for food manufacturers and restaurants to gradually reduce the amount of salt in prepared foods. Experimental studies have demonstrated that if one reduces salt intake preferences for salt are similarly reduced. Based on this, the Institute of Medicine (IOM recommended that the Food and Drug Administration require gradual reduction by food manufacturers and large restaurant chains (IOM. The FDA has not acted on this recommendation. Conclusion. As illustrated by the difficulties in reducing salt in spite of the health benefits (a similar set of arguments for reducing excess consumption of carbohydrate sugars could be made, the sense of taste is a powerful driver of food intake. A deeper understanding of this important but neglected sensory system is required if we are to adequately address critical health problems in modern society that are often driven by excess consumption of tasty nutrients.

  20. Flavor Tagging at the Tevatron, including calibration and control

    CERN Document Server

    Moulik, T

    2007-01-01

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

  1. The role of lepton flavor symmetries in leptogenesis

    CERN Document Server

    Sierra, D Aristizabal

    2012-01-01

    The presence of flavor symmetries in the lepton sector may have several consequences for the generation of the baryon asymmetry of the Universe via leptogenesis. We review the mechanism in general type-I, type-II and type-III seesaw models. We then turn to the discussion of the cases when the asymmetry is generated in the context of seesaw models extended with flavor symmetries, before or after flavor symmetry breaking. Finally we explain how the interplay between type-I and type-II seesaws can (or not) lead to viable models for leptogenesis even when there is an exact mixing pattern enforced by the flavor symmetry.

  2. Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk.

    Science.gov (United States)

    Lv, Yan-Chun; Song, Huan-Lu; Li, Xin; Wu, Liang; Guo, Shun-Tang

    2011-01-01

    A total of 8 beany odor-active compounds and 4 non-beany aroma-active compounds of traditional soymilk were identified through dynamic headspace dilution analysis (DHDA) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). To eliminate the beany flavors, soymilk was processed with hot water blanching and grinding for 2, 4, 6, 8, and 10 min with a temperature between 80 and 100 °C. A total of 5 beany odor-active compounds and 3 non-beany aroma-active compounds of this soymilk were analyzed by headspace solid phase microextraction (HS-SPME). As a result, lipoxygenase (LOX) activity gradually decreased by hot water treatment with time, and with the decrease of Lox activity, the 5 beany odor-active compounds and 3 non-beany aroma-active compounds were significantly decreased. However, the reduction in non-beany flavor compounds was smaller than for beany odor compounds. Therefore, a balance between beany and non-beany flavors can be reached in soymilk. When the soaked soybeans were blanched and ground with hot water for 2 to 6 min, the LOX activity was between 38% and 57% of the beginning activity. For these processing times, the non-beany compounds could be largely maintained. The ratio of the total peak area of the 3 non-beany aroma compounds and 5 beany flavor compounds was between 0.07 and 0.12, and the sensory scores of the aromas were higher than that of the off-flavors. Practical Application: Beany flavors in soymilk could be reduced with hot water blanching and grinding at temperature above 80 °C. However, the treatment of hot water blanching affected the non-beany aromas of soymilk. A suitable blanching and grinding time is necessary to achieve a balance of soymilk flavors.

  3. Rejection Thresholds in Solid Chocolate-Flavored Compound Coating

    Science.gov (United States)

    Harwood, Meriel L.; Ziegler, Gregory R.; Hayes, John E.

    2012-01-01

    Classical detection thresholds do not predict liking, as they focus on the presence or absence of a sensation. Recently however, Prescott and colleagues described a new method, the rejection threshold, where a series of forced choice preference tasks are used to generate a dose-response function to determine hedonically acceptable concentrations. That is, how much is too much? To date, this approach has been used exclusively in liquid foods. Here, we determined group rejection thresholds in solid chocolate-flavored compound coating for bitterness. The influences of self-identified preferences for milk or dark chocolate, as well as eating style (chewers versus melters) on rejection thresholds were investigated. Stimuli included milk chocolate-flavored compound coating spiked with increasing amounts of sucrose octaacetate (SOA), a bitter GRAS additive. Paired preference tests (blank vs. spike) were used to determine the proportion of the group that preferred the blank. Across pairs, spiked samples were presented in ascending concentration. We were able to quantify and compare differences between two self-identified market segments. The rejection threshold for the dark chocolate preferring group was significantly higher than the milk chocolate preferring group (p = 0.01). Conversely, eating style did not affect group rejection thresholds (p = 0.14), although this may reflect the amount of chocolate given to participants. Additionally, there was no association between chocolate preference and eating style (p = 0.36). Present work supports the contention that this method can be used to examine preferences within specific market segments and potentially individual differences as they relate to ingestive behavior. PMID:22924788

  4. Flavor-changing Higgs decays in grand unification with minimal flavor violation

    Science.gov (United States)

    Baek, Seungwon; Tandean, Jusak

    2016-12-01

    We consider the flavor-changing decays of the Higgs boson in a grand unified theory framework which is based on the SU(5) gauge group and implements the principle of minimal flavor violation. This allows us to explore the possibility of connecting the tentative hint of the Higgs decay h→ μ τ recently reported in the CMS experiment to potential new physics in the quark sector. We look at different simple scenarios with minimal flavor violation in this context and how they are subject to various empirical restrictions. In one specific case, the relative strengths of the flavor-changing leptonic Higgs couplings are determined mainly by the known quark mixing parameters and masses, and a branching fraction B(h→ μ τ )˜ 1% is achievable without the couplings being incompatible with the relevant constraints. Upcoming data on the Higgs leptonic decays and searches for the μ → eγ decay with improved precision can offer further tests on this scenario.

  5. Flavor-Changing Higgs Decays in Grand Unification with Minimal Flavor Violation

    CERN Document Server

    Baek, Seungwon

    2016-01-01

    We consider the flavor-changing decays of the Higgs boson in a grand unified theory framework which is based on the SU(5) gauge group and implements the principle of minimal flavor violation. This allows us to explore the possibility of connecting the tentative hint of the Higgs decay $h\\to\\mu\\tau$ recently reported in the CMS experiment to potential new physics in the quark sector. We look at different simple scenarios with minimal flavor violation in this context and how they are subject to various empirical restrictions. In one specific case, the relative strengths of the flavor-changing leptonic Higgs couplings are determined by the known quark mixing parameters and masses alone, and a branching fraction ${\\cal B}(h\\to\\mu\\tau)\\sim1\\%$ is achievable without the couplings being incompatible with the relevant constraints. Upcoming data on the Higgs leptonic decays and searches for the $\\mu\\to e\\gamma$ decay with improved precision can offer further tests on this scenario.

  6. Deconfining transition in two-flavor QCD

    CERN Document Server

    Carmona, J M; Del Debbio, L; Di Giacomo, Adriano; Lucini, B; Paffuti, G; Pica, C

    2003-01-01

    The order and the nature of the finite-temperature phase transition of QCD with two flavors of dynamical quarks is investigated. An analysis of the critical exponent of the specific heat is performed through finite-size and finite-mass scaling of various susceptibilities. Dual superconductivity of QCD vacuum is investigated using a disorder parameter, namely the v.e.v. of a monopole creation operator. Hybrid R simulations were run at lattice spatial sizes of $12^3$, $16^3$, $20^3$ and $32^3$ and temporal size $N_t=4$, with quark masses in the range $am_q = 0.3 - 0.01$.

  7. Microbial production of scent and flavor compounds.

    Science.gov (United States)

    Carroll, Austin L; Desai, Shuchi H; Atsumi, Shota

    2016-02-01

    Scents and flavors like those of fresh oranges are no longer limited to just the natural product. Fruit, flower, and essential oil scents have found place in cosmetics, soaps, candles, and food amongst many common household products. With their increasing global demand and difficulty in extractation from the natural source, alternative methods of their production are being sought. One sustainable method is to employ microorganisms for the production of these high value compounds. With the tools of metabolic engineering, microorganisms can be modified to produce compounds such as esters, terpenoids, aldehydes, and methyl ketones. Approaches and challenges for the production of these compounds from microbial hosts are discussed in this review.

  8. Analysis of Bs flavor oscillations at CDF

    Energy Technology Data Exchange (ETDEWEB)

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

    2006-09-01

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

  9. The flow of heavy flavor in hydrodynamics

    CERN Document Server

    Song, Taesoo; Lee, Su Houng

    2011-01-01

    The flow of charm is calculated in 2+1 ideal hydrodynamics by introducing the charge of $c\\bar{c}$ pair assuming that the number of $c\\bar{c}$ pairs is conserved in relativistic heavy-ion collisions. It is found that the mean radial flow velocity of charm quarks is smaller than that of bulk matter by 10$\\sim$15 \\% and the measured $v_2$ of heavy-flavor electrons is reproduced up to $p_T^e=$ 1.5 GeV/c in Au+Au collision at RHIC. The same flow is applied to regenerated $J/\\psi$ and its $v_2$ is discussed.

  10. Quark masses in two-flavor QCD

    CERN Document Server

    Creutz, Michael

    2011-01-01

    Considered as a function of the quark mases, two-flavor QCD depends on three parameters, including one that is CP violating. As the masses vary to unphysical values, regions of both first- and second-order phase transitions are expected. For non-degenerate quarks, non-perturbative effects leave individual quark mass ratios with a renormalization scheme dependence. This complicates matching lattice results with perturbative schemes and clarifies the tautology with attacking the strong CP problem via a vanishing up quark mass.

  11. B mixing and flavor tagging at CDF

    Energy Technology Data Exchange (ETDEWEB)

    Russ, James S.; /Carnegie Mellon U.

    2004-12-01

    The CDF Collaboration has made a preliminary measurement of B{sub d} mixing as a first step toward measuring mixing in the B{sub s} system. Flavor tagging using opposite-side jets and muons as well as same-side tagging schemes have been applied. Results agree well with precise results from the B-factories. They use these results to estimate CDF's B{sub s} mixing range using the present data set ({approx} 250 pb{sup -1}) and extrapolate to the potential from larger data sets in future running.

  12. Flavor origin of R-parity

    CERN Document Server

    Morisi, S; Vicente, A

    2013-01-01

    Proton stability is guaranteed in the MSSM by assuming a discrete symmetry, R-parity. However, there are additional R-parity conserving higher dimensional operators which violate lepton and baryon numbers and induce fast proton decay. Here we study the possibility that all renormalizable, as well as the most dangerous non-renormalizable, R-parity violating operators are forbidden by a flavor symmetry, providing a common origin for fermion mixing and proton and dark matter stability. We propose a specific model based on the Delta(27) discrete symmetry.

  13. Discrete flavor symmetry and minimal seesaw mechanism

    CERN Document Server

    Nam, K H; Siyeon, Kim

    2011-01-01

    This work proposes a neutrino mass model that is derived using the minimal seesaw mechanism which contains only two right-handed neutrinos, under the non-abelian discrete flavor symmetry $\\mathbb{S}_4\\otimes\\mathbb{Z}_2$. Two standard model doublets, $L_\\mu$ and $L_\\tau$, are assigned simultaneously to a $\\mathbf{2}$ representation of $\\mathbb{S}_4$. When the scalar fields introduced in this model, addition to the Standard Model Higgs, and the leptons are coupled within the symmetry, the seesaw mechanism results in the tri-bi-maximal neutrino mixing. This study examined the possible deviations from TBM mixing related to the experimental data.

  14. Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce.

    Science.gov (United States)

    Xu, Ning; Liu, Yaqi; Hu, Yong; Zhou, Mengzhou; Wang, Chao; Li, Dongsheng

    2016-08-01

    The autolyzed mycelia of Aspergillus oryzae are rich in proteins, nucleic acids, sugar, and other biomacromolecules, and are one of the main contributors to the flavor profile of commercially important fermented goods, including soy sauce and miso. We induced autolysis of the mycelia of A. oryzae over 1 to 10 d, and found that the maximum dissolved amounts of total protein and nucleic acid ratio accounted for 28.63% and 88.93%, respectively. The organic acid content, such as citric acid, tartaric acid, succinic acid, lactic acid, and acetic acid, initially increased and then decreased as autolysis progressed, corresponding to changes in pH levels. The main characteristic flavor compounds in soy sauce, namely, ethanol, 2-phenylethanol, and 2-methoxy-4-vinylphenol, were all detected in the autolysate. Subsequently, we tested the effect of adding mycelia of A. oryzae during the fermentation process of soy sauce for 60 d, and found that addition of 1.2‰ A. oryzae mycelia provided the richest flavor. Overall, our findings suggest that compounds found in the autolysate of A. oryzae may promote the flavor compounds of soy sauce, such as alcohols, aldehydes, phenols, and esters.

  15. True Morels (Morchella) - Nutritional and Phytochemical Composition, Health Benefits and Flavor: a Review.

    Science.gov (United States)

    Tietel, Zipora; Masaphy, Segula

    2017-03-28

    Morels are edible mushrooms appreciated worldwide for their savory flavor. Morels have been in use in traditional medicine for centuries, due to their health-related benefits, and current research demonstrated their anti-oxidative and anti-inflammatory bioactivities, in addition to immunostimulatory and anti-tumor properties. In spite of the high demand for morels and their increasing economic importance, their cultivation is limited, and they are either used as wild harvested or fermented in culture, for consumption as a functional food and for food-flavoring. Morel's health benefits were attributed mainly to polysaccharides as the active compounds, and to various phytochemicals, mainly phenolic compounds, tocopherols, ascorbic acid and vitamin D. Morel's nutritional composition was reported, including sugar, amino acid, fatty and organic acid and mineral profile. Information regarding Morel's flavor is limited, and while some of their taste attributes have been described, including the role of umami taste, details about their volatile aroma profile are scarce, and it was reported to include eight carbon volatiles, the main aroma volatiles typical to most mushrooms. To the best of our knowledge, this is the first review presenting morels' nutritional and phytochemical composition, health benefits and flavor, and we will review the available information in current literature regarding these aspects in light of morels phenotypic plasticity.

  16. Influence of Bleaching on Flavor of 34% Whey Protein Concentrate and Residual Benzoic Acid Concentration in Dried Whey Proteins

    Science.gov (United States)

    Previous studies have shown that bleaching negatively affects the flavor of 70% whey protein concentrate (WPC70), but bleaching effects on lower-protein products have not been established. Benzoyl peroxide (BP), a whey bleaching agent, degrades to benzoic acid (BA) and may elevate BA concentrations...

  17. Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey products

    Science.gov (United States)

    Previous studies have shown that bleaching negatively affects the flavor of 70% whey protein concentrate (WPC70), but bleaching effects on lower-protein products have not been established. Benzoyl peroxide (BP), a whey bleaching agent, degrades to benzoic acid (BA) and may elevate BA concentrations...

  18. 3-flavor and 4-flavor implications of the latest T2K and NOνA electron (anti-)neutrino appearance results

    Science.gov (United States)

    Palazzo, Antonio

    2016-06-01

    The two long-baseline experiments T2K and NO νA have recently presented new findings. T2K has shown the first νbare appearance data while NO νA has released the first νe appearance results. These data are of particular importance because they allow us to probe for the first time in a direct (or manifest) way the leptonic CP-violation. In fact, it is the first time that a hint of CP-violation arises from the comparison of the observations of neutrinos and antineutrinos. We consider the implications of such new results both for the standard 3-flavor framework and for the non-standard 3 + 1 scheme involving one sterile neutrino species. The 3-flavor analysis shows a consolidation of the previous trends, namely a slight preference for sin ⁡ δ discriminating the neutrino mass hierarchy.

  19. Sample preparation for the analysis of flavors and off-flavors in foods.

    Science.gov (United States)

    Wilkes, J G; Conte, E D; Kim, Y; Holcomb, M; Sutherland, J B; Miller, D W

    2000-06-01

    Off-flavors in foods may originate from environmental pollutants, the growth of microorganisms, oxidation of lipids, or endogenous enzymatic decomposition in the foods. The chromatographic analysis of flavors and off-flavors in foods usually requires that the samples first be processed to remove as many interfering compounds as possible. For analysis of foods by gas chromatography (GC), sample preparation may include mincing, homogenation, centrifugation, distillation, simple solvent extraction, supercritical fluid extraction, pressurized-fluid extraction, microwave-assisted extraction, Soxhlet extraction, or methylation. For high-performance liquid chromatography of amines in fish, cheese, sausage and olive oil or aldehydes in fruit juice, sample preparation may include solvent extraction and derivatization. Headspace GC analysis of orange juice, fish, dehydrated potatoes, and milk requires almost no sample preparation. Purge-and-trap GC analysis of dairy products, seafoods, and garlic may require heating, microwave-mediated distillation, purging the sample with inert gases and trapping the analytes with Tenax or C18, thermal desorption, cryofocusing, or elution with ethyl acetate. Solid-phase microextraction GC analysis of spices, milk and fish can involve microwave-mediated distillation, and usually requires adsorption on poly(dimethyl)siloxane or electrodeposition on fibers followed by thermal desorption. For short-path thermal desorption GC analysis of spices, herbs, coffee, peanuts, candy, mushrooms, beverages, olive oil, honey, and milk, samples are placed in a glass-lined stainless steel thermal desorption tube, which is purged with helium and then heated gradually to desorb the volatiles for analysis. Few of the methods that are available for analysis of food flavors and off-flavors can be described simultaneously as cheap, easy and good.

  20. Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles.

    Science.gov (United States)

    Lei, Hongjie; Zhao, Haifeng; Yu, Zhimin; Zhao, Mouming

    2012-03-01

    Normal gravity wort and high gravity wort with different nitrogen levels were used to examine their effects on the fermentation performance of brewer's yeast and the formation of flavor volatiles. Results showed that both the wort gravity and nitrogen level had significant impacts on the growth rate, viability, flocculation, and gene expression of brewer's yeast and the levels of flavor volatiles. The sugar (glucose, maltose, and maltotriose) consumption rates and net cell growth decreased when high gravity worts were used, while these increased with increasing nitrogen level. Moreover, high gravity resulted in lower expression levels of ATF1, BAP2, BAT1, HSP12, and TDH, whereas the higher nitrogen level caused higher expression levels for these genes. Furthermore, the lower nitrogen level resulted in increases in the levels of higher alcohols and esters at high wort gravity. All these results demonstrated that yeast physiology and flavor balance during beer brewing were significantly affected by the wort gravity and nitrogen level.

  1. The SUSY seesaw model and lepton-flavor violation at a future electron-positron linear collider

    CERN Document Server

    Deppisch, F; Redelbach, A; Rückl, R; Shimizu, Y

    2003-01-01

    We study lepton-flavor violating slepton production and decay at a future e^+e^- linear collider in context with the seesaw mechanism in mSUGRA post-LEP benchmark scenarios. The present knowledge in the neutrino sector as well as improved future measurements are taken into account. We calculate the signal cross-sections \\sigma(e^{+/-}e^- -> l_{\\beta}^{+/-} l_{\\alpha}^- \\tilde{\\chi}_b^0 \\tilde{\\chi}_a^0); l_{\\delta}=e, \\mu, \\tau; \\alpha =|= \\beta and estimate the main background processes. Furthermore, we investigate the correlations of these signals with the corresponding lepton-flavor violating rare decays l_{\\alpha} -> l_{\\beta} \\gamma. It is shown that these correlations are relatively weakly affected by uncertainties in the neutrino data, but very sensitive to the model parameters. Hence, they are particularly suited for probing the origin of lepton-flavor violation.

  2. Lepton flavor violation in $\\tau$ decays

    CERN Document Server

    Chen, C H; Chen, Chuan-Hung; Geng, Chao-Qiang

    2006-01-01

    We study the lepton flavor violation (LFV) in tau decays in the framework of the supersymmetric seesaw mechanism with a large $\\tan\\beta$. By the mixture of sleptons induced at the unified scale, we examine the nonholomorphic terms from the couplings between the Higgs and leptons. We explicitly analyze two decay modes $\\tau\\to \\ell f_0(980)$ and $\\tau\\to \\ell K^{+} K^{-}$ produced by the scalar bosons, along with $\\tau\\to \\ell \\eta^{(\\prime)}$ governed by the pseudoscalar boson, to probe the lepton flavor violating effects. We find that the decay branching ratios of the two modes could be not only as large as the current upper limits $O(10^{-7})$, but also larger than those of $\\tau\\to \\ell \\eta^{(\\prime)}$. Furthermore, we discover that the decay branching ratios of $\\tau\\to \\ell \\mu^{+} \\mu^{-}$ are related to those of $\\tau\\to \\ell \\eta$ and $\\tau\\to \\ell f_0(980)$.

  3. Food Supplement Reduces Fat, Improves Flavor

    Science.gov (United States)

    2007-01-01

    Diversified Services Corporation, seeking to develop a new nutritional fat replacement and flavor enhancement product, took advantage of the NASA Glenn Garrett Morgan Commercialization Initiative (GMCI) for technology acquisition and development and introductions to potential customers and strategic partners. Having developed and commercialized the product, named Nurtigras, the company is now marketing it through its subsidiary, H.F. Food Technologies Inc. The Nutrigras fat substitute is available in liquid, gel, or dry form and can be easily customized to the specific needs of the food manufacturer. It is primarily intended for use as a partial replacement for animal fat in beef patties and other normally high-fat meat products, and can also be used in soups, sauces, bakery items, and desserts. In addition to the nutritional benefits, the fat replacement costs less than the food it replaces, and as such can help manufacturers reduce material costs. In precooked products, Nutrigras can increase moisture content and thereby increase product yield. The company has been able to repay the help provided by NASA by contributing to the Space Agency's astronaut diet-the Nutrigras fat substitute can be used as a flavor enhancer and shelf-life extender for food on the ISS.

  4. Scalar triplet flavored leptogenesis: a systematic approach

    CERN Document Server

    Sierra, D Aristizabal; Hambye, Thomas

    2014-01-01

    Type-II seesaw is a simple scenario in which Majorana neutrino masses are generated by the exchange of a heavy scalar electroweak triplet. When endowed with additional heavy fields, such as right-handed neutrinos or extra triplets, it also provides a compelling framework for baryogenesis via leptogenesis. We derive in this context the full network of Boltzmann equations for studying leptogenesis in the flavored regime. To this end we determine the relations which hold among the chemical potentials of the various particle species in the thermal bath. This takes into account the SM Yukawa interactions of both leptons and quarks as well as sphaleron processes which, depending on the temperature, may be classified as faster or slower than the Hubble rate. We find that when leptogenesis is enabled by the presence of an extra triplet, lepton flavor effects allow the production of the $B-L$ asymmetry through lepton number conserving CP asymmetries. This scenario becomes dominant as soon as the triplets couple more t...

  5. A minimal model of neutrino flavor

    Science.gov (United States)

    Luhn, Christoph; Parattu, Krishna Mohan; Wingerter, Akın

    2012-12-01

    Models of neutrino mass which attempt to describe the observed lepton mixing pattern are typically based on discrete family symmetries with a non-Abelian and one or more Abelian factors. The latter so-called shaping symmetries are imposed in order to yield a realistic phenomenology by forbidding unwanted operators. Here we propose a supersymmetric model of neutrino flavor which is based on the group T 7 and does not require extra {Z} N or U(1) factors in the Yukawa sector, which makes it the smallest realistic family symmetry that has been considered so far. At leading order, the model predicts tribimaximal mixing which arises completely accidentally from a combination of the T 7 Clebsch-Gordan coefficients and suitable flavon alignments. Next-to-leading order (NLO) operators break the simple tribimaximal structure and render the model compatible with the recent results of the Daya Bay and Reno collaborations which have measured a reactor angle of around 9°. Problematic NLO deviations of the other two mixing angles can be controlled in an ultraviolet completion of the model. The vacuum alignment mechanism that we use necessitates the introduction of a hidden flavon sector that transforms under a {Z} 6 symmetry, thereby spoiling the minimality of our model whose flavor symmetry is then T 7 × {Z} 6.

  6. Dynamical flavor origin of ZN symmetries

    Science.gov (United States)

    Sierra, D. Aristizabal; Dhen, Mikaël; Fong, Chee Sheng; Vicente, Avelino

    2015-05-01

    Discrete Abelian symmetries (ZN ) are a common "artifact" of beyond the standard model physics models. They provide different avenues for constructing consistent scenarios for lepton and quark mixing patterns, radiative neutrino mass generation as well as dark matter stabilization. We argue that these symmetries can arise from the spontaneous breaking of the Abelian U (1 ) factors contained in the global flavor symmetry transformations of the gauge-invariant kinetic Lagrangian. This will be the case provided the ultraviolet completion responsible for the Yukawa structure involves scalar fields carrying nontrivial U (1 ) charges. Guided by minimality criteria, we demonstrate the viability of this approach with two examples: first, we derive the "scotogenic" model Lagrangian, and second, we construct a setup where the spontaneous symmetry-breaking pattern leads to a Z3 symmetry which enables dark matter stability as well as neutrino mass generation at the two-loop order. This generic approach can be used to derive many other models, with residual ZN or ZN1×⋯×ZNk symmetries, establishing an intriguing link between flavor symmetries, neutrino masses and dark matter.

  7. Flavor Universal Resonances and Warped Gravity

    CERN Document Server

    Agashe, Kaustubh; Hong, Sungwoo; Sundrum, Raman

    2016-01-01

    Warped higher-dimensional compactifications with "bulk" standard model, or their AdS/CFT dual as the purely 4D scenario of Higgs compositeness and partial compositeness, offer an elegant approach to resolving the electroweak hierarchy problem as well as the origins of flavor structure. However, low-energy electroweak/flavor/CP constraints and the absence of non-standard physics at LHC Run 1 suggest that a "little hierarchy problem" remains, and that the new physics underlying naturalness may lie out of LHC reach. Assuming this to be the case, we show that there is a simple and natural extension of the minimal warped model in the Randall-Sundrum framework, in which matter, gauge and gravitational fields propagate modestly different degrees into the IR of the warped dimension, resulting in rich and striking consequences for the LHC (and beyond). The LHC-accessible part of the new physics is AdS/CFT dual to the mechanism of "vectorlike confinement", with TeV-scale Kaluza-Klein excitations of the gauge and gravit...

  8. Flavor Dependent Retention of Remote Food Preference Memory

    Science.gov (United States)

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

    2017-01-01

    Social Transmission of Food Preference (STFP) is a single trial non-aversive learning task that is used for testing non-spatial memory. This task relies on an accurate estimate of a change in food preference of the animals following social demonstration of a novel flavor. Conventionally this is done by providing two flavors of powdered food and later estimating the amount of food consumed for each of these flavors in a defined period of time. This is achieved through a careful measurement of leftover food for each of these flavors. However, in mice, only a small (~1 g) amount of food is consumed making the weight estimates error prone and thereby limiting the sensitivity of the paradigm. Using multiplexed video tracking, we show that the pattern of consumption can be used as a reliable reporter of memory retention in this task. In our current study, we use this as a measure and show that the preference for the demonstrated flavor significantly increases following demonstration and the retention of this change in preference during remote testing is flavor specific. Further, we report a modified experimental design for performing STFP that allows testing of change in preference among two flavors simultaneously. Using this paradigm, we show that during remote testing for thyme and basil demonstrated flavors, only basil demonstrated mice retain the change in preference while thyme demonstrated mice do not. PMID:28210216

  9. The running coupling of QCD with four flavors

    Energy Technology Data Exchange (ETDEWEB)

    Tekin, Fatih; Wolff, Ulli [Berlin Univ. (Germany). Inst. fuer Physik; Sommer, Rainer [DESY, Zeuthen (Germany). NIC

    2010-06-15

    We have calculated the step scaling function and the running coupling of QCD in the Schroedinger functional scheme with four flavors of O(a) improved Wilson quarks. Comparisons of our non-perturbative results with 2-loop and 3-loop perturbation theory as well as with non-perturbative data for only two flavors are made. (orig.)

  10. A More Flavored Higgs boson in Supersymmetric models

    CERN Document Server

    Díaz-Cruz, J L

    2003-01-01

    A More flavored Higgs boson arises when the flavor structure encoded in SUSY extensions of the SM is transmited to the Higgs sector. The flavor-Higgs transmition mechanism can have a radiative or mixing origin, as it is illustrated with several examples, and can produce interesting Higgs signatures that can be probed at future high-energy colliders. Within the MSSM, the flavor mediation mechanism can be of radiative type, as it is realized though gaugino-slepton loops, which transmit the flavorstructture of the soft-breaking sector to the Higgs bosons. In particular we focus on evaluating the contributions from the general trilinear terms to the lepton flavor violating Higgs (LFV) vertices. On the other hand, as an example of flavor mediation through mixing, we discuss an E_6 inspired multi-Higgs model, with an abelian flavor symmetry, where LFV as well as lepton flavor conserving Higgs effects are found to arise, though in this case at tree-level. We find that Tevatron and LHC can provide information on the ...

  11. Working group report: Flavor physics and model building

    Indian Academy of Sciences (India)

    M K Parida; Nita Sinha; B Adhikary; B Allanach; A Alok; K S Babu; B Brahmachari; D Choudhury; E J Chun; P K Das; A Ghosal; D Hitlin; W S Hou; S Kumar; H N Li; E Ma; S K Majee; G Majumdar; B Mishra; G Mohanty; S Nandi; H Pas; M K Parida; S D Rindani; J P Saha; N Sahu; Y Sakai; S Sen; C Sharma; C D Sharma; S Shalgar; N N Singh; S Uma Sankar; N Sinha; R Sinha; F Simonetto; R Srikanth; R Vaidya

    2006-11-01

    This is the report of flavor physics and model building working group at WHEPP-9. While activities in flavor physics have been mainly focused on -physics, those in model building have been primarily devoted to neutrino physics. We present summary of working group discussions carried out during the workshop in the above fields, and also briefly review the progress made in some projects subsequently

  12. Proof of Concept of Kinematically Correct Neutrino Flavor Oscillations

    CERN Document Server

    Williams, J M

    2002-01-01

    Assuming neutrinos have a flavor-independent and small but nonzero rest mass, flavor oscillations can be demonstrated which fit the known data without violating any physical law. We require that the neutrino have observable substructure and an effective size, in at least one dimension, expanding after creation to exceed the range of the weak force. Thus, neutrinos are made truly analogous to kaons.

  13. Saccharin Taste Conditions Flavor Preference in Weanling Rats.

    Science.gov (United States)

    Ueji, Kayoko; Minematsu, Yuji; Takeshita, Daisuke; Yamamoto, Takashi

    2016-02-01

    Innate and learned taste/flavor preferences to chemical stimuli in weanling rats are not fully understood. Our previous study showed that weanling rats could establish conditioned flavor preferences when low, but not high, concentrations of sucrose solutions were used as associative rewarding stimuli. Here, we examined whether 3-week-old rats could acquire flavor learning when the rewarding stimulus was saccharin, a non-nutritive artificial sweetener. In the acquisition session, they consumed water with a flavor (cherry or grape) and 0.1% sodium saccharin with another flavor (grape or cherry) for 15 min daily on alternative days over 6 consecutive days. The subsequent test session revealed significant preferences for the flavor previously associated with saccharin. However, they failed to retain the preference when retested in adulthood at the age of 20 weeks. These behavioral results were similar to those previously demonstrated when 2% sucrose was used as an associative sweetener. Although these 2 solutions were equally preferred, the taste quality may not be the same because the weanling rats showed neophobia to 0.1% saccharin and a larger chorda tympani response than 2% sucrose. The present study showed that a conditioned flavor preference was established to saccharin in weanling rats on the basis of flavor-taste association.

  14. The strong coupling regime of twelve flavors QCD

    NARCIS (Netherlands)

    Silva, Tiago Nunes da; Pallante, Elisabetta

    2012-01-01

    We summarize the results recently reported in Ref.[1] [A. Deuzeman, M.P. Lombardo, T. Nunes da Silva and E. Pallante,"The bulk transition of QCD with twelve flavors and the role of improvement"] for the SU(3) gauge theory with Nf=12 fundamental flavors, and we add some numerical evidence and theoret

  15. Flavor structure in S O (32 ) heterotic string theory

    Science.gov (United States)

    Abe, Hiroyuki; Kobayashi, Tatsuo; Otsuka, Hajime; Takano, Yasufumi; Tatsuishi, Takuya H.

    2016-12-01

    We study the flavor structure in S O (32 ) heterotic string theory on six-dimensional tori with magnetic fluxes. Specifically, we focus on models with the flavor symmetries S U (3 )f and Δ (27 ). In both models, we can realize the realistic quark masses and mixing angles.

  16. Flavorings Boost Toxicity of E-Cigarettes in Lab Study

    Science.gov (United States)

    ... news/fullstory_161111.html Flavorings Boost Toxicity of E-Cigarettes in Lab Study Increasing device's voltage, to get ... Sept. 22, 2016 (HealthDay News) -- Flavorings used in e-cigarettes can increase the toxicity of the vapor that ...

  17. Flavor violating leptonic decays of the Higgs boson

    CERN Document Server

    Fathy, Seham; Itani, Ahmad; Nath, Pran

    2016-01-01

    Recent data from the ATLAS and CMS detectors at the Large Hadron Collider at CERN give a hint of possible violation of flavor in the leptonic decays of the Higgs boson. In this work we analyze the flavor violating leptonic decays $H^0_1\\to l_i \\bar l_j$ ($i\

  18. Flavor structure in $SO(32)$ heterotic string theory

    CERN Document Server

    Abe, Hiroyuki; Otsuka, Hajime; Takano, Yasufumi; Tatsuishi, Takuya H

    2016-01-01

    We study the flavor structure in $SO(32)$ heterotic string theory on six-dimensional torus with magnetic fluxes. In particular, we focus on models with the flavor symmetries $SU(3)_f$ and $\\Delta(27)$. In both models, we can realize the realistic quark masses and mixing angles.

  19. Chemoinformatic analysis of GRAS (Generally Recognized as Safe flavor chemicals and natural products.

    Directory of Open Access Journals (Sweden)

    José L Medina-Franco

    Full Text Available Food materials designated as "Generally Recognized as Safe" (GRAS are attracting the attention of researchers in their attempts to systematically identify compounds with putative health-related benefits. In particular, there is currently a great deal of interest in exploring possible secondary benefits of flavor ingredients, such as those relating to health and wellness. One step in this direction is the comprehensive characterization of the chemical structures contained in databases of flavoring substances. Herein, we report a comprehensive analysis of the recently updated FEMA GRAS list of flavoring substances (discrete chemical entities only. Databases of natural products, approved drugs and a large set of commercial molecules were used as references. Remarkably, natural products continue to be an important source of bioactive compounds for drug discovery and nutraceutical purposes. The comparison of five collections of compounds of interest was performed using molecular properties, rings, atom counts and structural fingerprints. It was found that the molecular size of the GRAS flavoring substances is, in general, smaller cf. members of the other databases analyzed. The lipophilicity profile of the GRAS database, a key property to predict human bioavailability, is similar to approved drugs. Several GRAS chemicals overlap to a broad region of the property space occupied by drugs. The GRAS list analyzed in this work has high structural diversity, comparable to approved drugs, natural products and libraries of screening compounds. This study represents one step towards the use of the distinctive features of the flavoring chemicals contained in the GRAS list and natural products to systematically search for compounds with potential health-related benefits.

  20. Chemoinformatic analysis of GRAS (Generally Recognized as Safe) flavor chemicals and natural products.

    Science.gov (United States)

    Medina-Franco, José L; Martínez-Mayorga, Karina; Peppard, Terry L; Del Rio, Alberto

    2012-01-01

    Food materials designated as "Generally Recognized as Safe" (GRAS) are attracting the attention of researchers in their attempts to systematically identify compounds with putative health-related benefits. In particular, there is currently a great deal of interest in exploring possible secondary benefits of flavor ingredients, such as those relating to health and wellness. One step in this direction is the comprehensive characterization of the chemical structures contained in databases of flavoring substances. Herein, we report a comprehensive analysis of the recently updated FEMA GRAS list of flavoring substances (discrete chemical entities only). Databases of natural products, approved drugs and a large set of commercial molecules were used as references. Remarkably, natural products continue to be an important source of bioactive compounds for drug discovery and nutraceutical purposes. The comparison of five collections of compounds of interest was performed using molecular properties, rings, atom counts and structural fingerprints. It was found that the molecular size of the GRAS flavoring substances is, in general, smaller cf. members of the other databases analyzed. The lipophilicity profile of the GRAS database, a key property to predict human bioavailability, is similar to approved drugs. Several GRAS chemicals overlap to a broad region of the property space occupied by drugs. The GRAS list analyzed in this work has high structural diversity, comparable to approved drugs, natural products and libraries of screening compounds. This study represents one step towards the use of the distinctive features of the flavoring chemicals contained in the GRAS list and natural products to systematically search for compounds with potential health-related benefits.

  1. Entanglement Entropy of the Klebanov-Strassler with dynamical flavors

    CERN Document Server

    Georgiou, George

    2015-01-01

    We present a detailed study of the Entanglement Entropy for the confining Klebanov-Strassler background coupled to a large number of dynamical flavors in the Veneziano limit. As we vary the number of the massless flavors the behavior of the entropy strongly depends on the way we fix the integration constant of the warp factor, that is related to the glueball scale. In the case of massive flavors, the mass of the flavor branes introduces another scale in the background and the entropy undergoes two first order phase transitions. The competition between the glueball and the quark scales will lead to a critical point where one of the phase transitions degenerates to a second order one. We have calculated the critical exponents and have found that they are independent of the number of flavors and different from the mean filed theory expectations.

  2. Test of Lorentz Violation with Astrophysical Neutrino Flavor

    CERN Document Server

    Katori, Teppei; Salvado, Jordi

    2016-01-01

    The high-energy astrophysical neutrinos recently discovered by IceCube opened a new way to test Lorentz and CPT violation through the astrophysical neutrino mixing properties. The flavor ratio of astrophysical neutrinos is a very powerful tool to investigate tiny effects caused by Lorentz and CPT violation. There are 3 main findings; (1) current limits on Lorentz and CPT violation in neutrino sector are not tight and they allow for any flavor ratios, (2) however, the observable flavor ratio on the Earth is tied with the flavor ratio at production, this means we can test both the presence of new physics and the astrophysical neutrino production mechanism simultaneously, and (3) the astrophysical neutrino flavor ratio is one of the most stringent tests of Lorentz and CPT violation.

  3. Flavor versus mass eigenstates in neutrino asymmetries: implications for cosmology

    CERN Document Server

    Barenboim, Gabriela; Park, Wan-Il

    2016-01-01

    We show that, if they exist, lepton number asymmetries ($L_\\alpha$) of neutrino flavors should be distinguished from the ones ($L_i$) of mass eigenstates, since Big Bang Nucleosynthesis (BBN) bounds on the flavor eigenstates cannot be directly applied to the mass eigenstates. Similarly, Cosmic Microwave Background (CMB) constraints on mass eigenstates do not directly constrain flavor asymmetries. Due to the difference of mass and flavor eigenstates, the cosmological constraint on the asymmetries of neutrino flavors can be much stronger than conventional expectation, but not uniquely determined unless at least the asymmetry of the heaviest neutrino is well constrained. Cosmological constraint on $L_i$ for a specific case is presented as an illustration.

  4. Motivational control of latent inhibition in flavor preference conditioning.

    Science.gov (United States)

    Garcia-Burgos, David; González, Felisa; Hall, Geoffrey

    2013-09-01

    In three experiments, rats given pairings of a neutral flavor with sucrose showed a preference for that flavor when subsequently allowed to choose between it and water. Preexposure to the flavor produced a latent inhibition effect (reduced the size of the preference) when the rats were hungry during the test (Experiments 1 and 2). Rats that were not hungry during the test failed to show latent inhibition (Experiments 1-3). Experiment 3 confirmed that sucrose-flavor pairings were capable of producing a preference even in nonhungry rats. It is argued that the preference shown by rats that are hungry on test depends on a flavor-nutrient association, a form of learning that is susceptible to latent inhibition in the same way as standard conditioning procedures are. The failure to obtain latent inhibition in nonhungry rats suggests that the preference obtained in these conditions depends on a different form of learning that is less susceptible to the effects of stimulus exposure.

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

    Directory of Open Access Journals (Sweden)

    Maria Eugênia de Oliveira Mamede

    2015-03-01

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

  6. Flavor release and perception of flavored whey protein gels: Perception is determined by texture rather than by release

    NARCIS (Netherlands)

    Weel, K.G.C.; Boelrijk, A.E.M.; Alting, A.C.; Mil, van P.J.J.M.; Burger, J.J.; Gruppen, H.; Voragen, A.G.J.; Smit, G.

    2002-01-01

    Five whey protein gels, with different gel hardnesses and waterholding capacities, were flavored with ethylbutyrate or diacetyl and evaluated by a 10-person panel to study the relation between the gel structure and the sensory perception, as well as the nosespace flavor concentration during eating.

  7. Flavored whey drinks: preparation and evaluation of selected parameters

    Directory of Open Access Journals (Sweden)

    Alica Bobková

    2016-10-01

    Full Text Available The aim of our work was the preparation of fermented flavored whey beverages using whey, probiotic cultures and suitable flavors. Whey fermentation by lactic acid bacteria appears to be an interesting alternative to improve the properties of whey and thus to offer its exceptional nutritional value, not only because of whey protein contained, but also due to the valuable products produced by microorganisms. Pasteurized whey was enriched by the addition of sheep culture ZS-25, which was isolated from sheep cheese and contains more varieties of species Lactococcus lactis, and also by the probiotic culture containing the microorganisms of Bifidobacterium sp., Lactobacillus acidophilus, Streptococcus thermophilus. We focused our attention to select the appropriate type and concentration of flavor as well. Sensory evaluation was performed by the committee consisting of five intentionally selected professionally qualified persons. Taste of fermented whey drink was main observed property. Assessment of prepared whey drinks was repeated four times, each group consisted of 5 samples according to the following structure: sample A - whey drink with culture without flavoring, sample B - whey drink with culture and exotic flavor, sample C - whey drink with the culture and flavor of cranberry-grape-strawberry, sample D - whey drink with the culture and peach-orange flavor, sample E - whey drink with the culture and strawberry flavor. Flavored fermented whey beverages were sensorially evaluated. The order of individual samples determined by the evaluators was statistically processed by the Friedman test. Table value for this test for five evaluators and 5 samples is 8.99. The calculated values for all four sensory evaluations we performed, were higher than 8.99, so we rejected the null hypothesis and proved that among the different flavored whey drinks it is statistically significant difference. Overall, the worst evaluated was whey drink without flavoring. As

  8. Enforced neutrality and color-flavor unlocking in the three-flavor Polyakov-loop NJL model

    CERN Document Server

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

    2008-01-01

    We study how the charge neutrality affects the phase structure of three-flavor PNJL model. We point out that, within the conventional PNJL model at finite density the color neutrality is missing because the Wilson line serves as an external ``colored'' field coupled to dynamical quarks. In this paper we heuristically assume that the model may still be applicable. To get color neutrality one has then to allow non vanishing color chemical potentials. We study how the quark matter phase diagram in $(T,m_s^2/\\mu)$-plane is affected by imposing neutrality and by including the Polyakov loop dynamics. Although these two effects are correlated in a nonlinear way, the impact of the Polyakov loop turns out to be significant in the $T$ direction, while imposing neutrality brings a remarkable effect in the $m_s^2/\\mu$ direction. In particular, we find a novel unlocking transition, when the temperature is increased, even in the chiral SU(3) limit. We clarify how and why this is possible once the dynamics of the colored Po...

  9. Microencapsulation of Flavors in Carnauba Wax

    Directory of Open Access Journals (Sweden)

    Branko Bugarski

    2010-01-01

    Full Text Available The subject of this study is the development of flavor wax formulations aimed for food and feed products. The melt dispersion technique was applied for the encapsulation of ethyl vanillin in wax microcapsules. The surface morphology of microparticles was investigated using scanning electron microscope (SEM, while the loading content was determined by HPLC measurements. This study shows that the decomposition process under heating proceeds in several steps: vanilla evaporation occurs at around 200 °C, while matrix degradation starts at 250 °C and progresses with maxima at around 360, 440 and 520 °C. The results indicate that carnauba wax is an attractive material for use as a matrix for encapsulation of flavours in order to improve their functionality and stability in products.

  10. Dark $Z$ Implication for Flavor Physics

    CERN Document Server

    Xu, Fanrong

    2015-01-01

    Dark $Z$/dark photon ($Z'$) is one candidate of dark force carrier, which helps to interpret the properties of dark matter (DM). Other than traditional studies of DM including direct detection, indirect detection and collider simulation, in this work we take flavor physics as a complementary approach to investigate the features of dark matter. We give an exact calculation of the new type of penguin diagram induced by $Z'$ which further modifies the well-known $X, Y, Z$ functions in penguin-box expansion. The measurement of rare decays $B\\to K^{(*)}\\mu^+\\mu^-$ and $B_s\\to \\mu^+\\mu^-$ at LHC, together with direct CP violation $\\varepsilon'/\\varepsilon$ in $K\\to\\pi \\pi$ as well as $K_L\\to\\mu^+\\mu^-$, are used to determine the parameter space. The size of coupling constant, however, is found to be $\\mathcal{O}(1)$ which is much weaker than the known constraints.

  11. Z~+(4430) and Analogous Heavy Flavor States

    Institute of Scientific and Technical Information of China (English)

    DING Gui-jun

    2009-01-01

    We have studied Z~+ (4430)as a D~* D_1 molecule from the quark model,state mixing effect is considered by solving the coupled channel Schr(o)dinger equation numerically.More precise measurements of Z~+ (4430)mass and width,partial wave analysis are helpful to understand its structure.If it lies below the D~* D_1 threshold,molecule interpretation with J~P=1~- is favored,and JP =0~- can not be ruled out.Otherwise Z~+ (4430)may be a virtual state with J~P=2~-.The analogous heavy flavor mesons Z~+_(bb) and Z~(++)_(bc) are considered as well,and the masses predicted in our model are in agreement with the predictions from the potential model and QCD sum rule.

  12. Asymmetric lepton-flavor violating Higgs decays

    CERN Document Server

    Bressler, Shikma; Efrati, Aielet

    2014-01-01

    We introduce a new method to search for the lepton-flavor violating Higgs decays $h\\rightarrow\\tau\\mu$ and $h\\rightarrow\\tau e$ in the leptonic $\\tau$ decay channel. In particular, the Standard Model background is estimated in a fully data driven way. The method exploits the asymmetry between electrons and muons in the final state of signal events and is sensitive to differences in the rates of the two decays. Using this method, we investigate the LHC sensitivity to these processes. With 20 ${\\rm fb}^{-1}$ of data at $\\sqrt{s}=8$ TeV, we expect a $3\\sigma$ sensitivity for observing branching ratios of order $0.9\\%$. The method and the suggested statistical treatment are discussed in detail.

  13. Eight light flavors on large lattice volumes

    CERN Document Server

    Schaich, David

    2013-01-01

    I present first results from large-scale lattice investigations of SU(3) gauge theory with eight light flavors in the fundamental representation. Using leadership computing resources at Argonne, we are generating gauge configurations with lattice volumes up to $64^3\\times128$ at relatively strong coupling, in an attempt to access the chiral regime. We use nHYP-improved staggered fermions, carefully monitoring finite-volume effects and other systematics. Here I focus on analyses of the light hadron spectrum and chiral condensate, measured on lattice volumes up to $48^3\\times96$ with fermion masses as light as m=0.004 in lattice units. We find no clear indication of spontaneous chiral symmetry breaking in these observables. I discuss the implications of these initial results, and prospects for further physics projects employing these ensembles of gauge configurations.

  14. Effective Lagrangian description of Higgs mediated flavor violating electromagnetic transitions: implications on lepton flavor violation

    CERN Document Server

    Aranda, J I; RamÍrez-Zavaleta, F; Tlachino, F J; Toscano, J J; Tututi, E S

    2009-01-01

    Higgs mediated flavor violating electromagnetic interactions, induced at the one--loop level by a nondiagonal $Hf_if_j$ vertex, with $f_i$ and $f_j$ charged leptons or quarks, are studied within the context of a completely general effective Yukawa sector that comprises $SU_L(2)\\times U_Y(1)$--invariant operators of up to dimension--six. Exact formulae for the one--loop $\\gamma f_if_j$ and $\\gamma \\gamma f_if_j$ couplings are presented and their related processes used to study the phenomena of Higgs mediated lepton flavor violation. The experimental limit on the $\\mu \\to e\\gamma$ decay is used to derive a bound on the branching ratio of the $\\mu \\to e\\gamma \\gamma$ transition, which is 6 orders of magnitude stronger than the current experimental limit. Previous results on the $\\tau \\to \\mu \\gamma$ and $\\tau \\to \\mu \\gamma \\gamma$ decays are reproduced. The possibility of detecting signals of lepton flavor violation at $\\gamma \\gamma$ colliders is explored through the $\\gamma \\gamma \\to l_il_j$ reaction, puttin...

  15. Naturally Large Radiative Lepton Flavor Violating Higgs Decay Mediated by Lepton-flavored Dark Matter

    CERN Document Server

    Baek, Seungwon

    2015-01-01

    In the standard model (SM), lepton flavor violating (LFV) Higgs decay is absent at renormalizable level and thus it is a good probe to new physics. In this article we study a type of new physics that could lead to large LFV Higgs decay, i.e., a lepton-flavored dark matter (DM) model which is specified by the particle property of DM (a Majorana fermion) and DM-SM mediators (scalar leptons). Different from other similar setups, here we introduce both the left-handed and the right-handed scalar leptons. They allow large LFV Higgs decay and thus may explain the tentative Br$(h\\ra\\tau\\mu)\\sim1\\%$ experimental results from LHC. In particular, we find that the stringent bound from $\\tau\\ra\\mu\\gamma$ can be naturally evaded. One reason, among others, is a large chirality violation in the mediator sector. Aspects of relic density and especially radiative direct detection of the leptonic DM are also investigated, stressing the difference from previous lepton-flavored DM models.

  16. Understanding the basic biology underlying the flavor world of children

    Directory of Open Access Journals (Sweden)

    Julie A. MENNELLA, Alison K. VENTURA

    2010-12-01

    Full Text Available Health organizations worldwide recommend that adults and children minimize intakes of excess energy and salty, sweet, and fatty foods (all of which are highly preferred tastes and eat diets richer in whole grains, low- and non- fat dairy products, legumes, fish, lean meat, fruits, and vegetables (many of which taste bitter. Despite such recommendations and the well-established benefits of these foods to human health, adults are not complying, nor are their children. A primary reason for this difficulty is the remarkably potent rewarding properties of the tastes and flavors of foods high in sweetness, saltiness, and fatness. While we cannot easily change children’s basic ingrained biology of liking sweets and avoiding bitterness, we can modulate their flavor preferences by providing early exposure, starting in utero, to a wide variety of flavors within healthy foods, such as fruits, vegetables, and whole grains. Because the flavors of foods mothers eat during pregnancy and lactation also flavor amniotic fluid and breast milk and become preferred by infants, pregnant and lactating women should widen their food choices to include as many flavorful and healthy foods as possible. These experiences, combined with repeated exposure to nutritious foods and flavor variety during the weaning period and beyond, should maximize the chances that children will select and enjoy a healthier diet [Current Zoology 56 (6: 834–841, 2010].

  17. The atmospheric neutrino flavor ratio from a 3.9 fiducial kiloton-year exposure of Soudan 2

    Science.gov (United States)

    Allison, W. W. M.; Alner, G. J.; Ayres, D. S.; Barr, G.; Barrett, W. L.; Bode, C.; Border, P. M.; Brooks, C. B.; Cobb, J. H.; Cotton, R. J.; Courant, H.; Demuth, D. M.; Fields, T. H.; Gallagher, H. R.; Garcia-Garcia, C.; Goodman, M. C.; Gran, R.; Joffe-Minor, T.; Kafka, T.; Kasahara, S. M. S.; Leeson, W.; Litchfield, P. J.; Longley, N. P.; Mann, W. A.; Marshak, M. L.; Milburn, R. H.; Miller, W. H.; Mualem, L.; Napier, A.; Oliver, W. P.; Pearce, G. F.; Peterson, E. A.; Petyt, D. A.; Price, L. E.; Ruddick, K.; Sanchez, M.; Schneps, J.; Schub, M. H.; Seidlein, R.; Stassinakis, A.; Thron, J. L.; Vassiliev, V.; Villaume, G.; Wakely, S.; Wall, D.; West, N.; Wielgosz, U. M.

    1999-03-01

    We report a measurement of the atmospheric neutrino flavor ratio, R, using a sample of quasi-elastic neutrino interactions occurring in an iron medium. The flavor ratio (tracks/showers) of atmospheric neutrinos in a 3.9 fiducial kiloton-year exposure of Soudan 2 is 0.64+/-0.11(stat.)+/-0.06(syst.) of that expected. Important aspects of our main analysis have been checked by carrying out two independent, alternative analyses; one is based upon automated scanning, the other uses a multivariate approach for background subtraction. Similar results are found by all three approaches.

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

    DEFF Research Database (Denmark)

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

    2004-01-01

    and highlighted the importance of two-factor interactions for contribution toward off-flavors. The results suggest that (EZ)-2,6-nonadienal and 1-penten-3-one could be useful markers for fishy and metallic off-flavors in fish oil and fish oil enriched foods. Within the addition levels of the volatiles......The volatiles (EZ)-2,6-nonadienal, 1-penten-3-one, (Z)-4-heptenal, and (EE)-2,4-heptadienal were added to milk containing 1.5% fat according to a central composite design, to evaluate the individual and combinatory effects of these volatiles on sensory properties. The milk samples with added...... volatiles were subjected to sensory descriptive analysis for fishy and metallic off-flavors. The data were analyzed using partial least-squares regression and multiple linear regression to develop mathematical models. The models revealed significant main effects of (EZ)-2,6-nonadienal and 1-penten-3-one...

  19. Roles of NMDA and dopamine D1 and D2 receptors in the acquisition and expression of flavor preferences conditioned by oral glucose in rats.

    Science.gov (United States)

    Dela Cruz, J A D; Coke, T; Icaza-Cukali, D; Khalifa, N; Bodnar, R J

    2014-10-01

    Animals learn to prefer flavors associated with the intake of sugar (sucrose, fructose, glucose) and fat (corn oil: CO) solutions. Conditioned flavor preferences (CFP) have been elicited for sugars based on orosensory (flavor-flavor: e.g., fructose-CFP) and post-ingestive (flavor-nutrient: e.g., intragastric (IG) glucose-CFP) processes. Dopamine (DA) D1, DA D2 and NMDA receptor antagonism differentially eliminate the acquisition and expression of fructose-CFP and IG glucose-CFP. However, pharmacological analysis of fat (CO)-CFP, mediated by both flavor-flavor and flavor-nutrient processes, indicated that acquisition and expression of fat-CFP were minimally affected by systemic DA D1 and D2 antagonists, and were reduced by NMDA antagonism. Therefore, the present study examined whether systemic DA D1 (SCH23390), DA D2 (raclopride) or NMDA (MK-801) receptor antagonists altered acquisition and/or expression of CFP induced by oral glucose that should be mediated by both flavor-flavor and flavor-nutrient processes. Oral glucose-CFP was elicited following by training rats to drink one novel flavor (CS+, e.g., cherry) mixed in 8% glucose and another flavor (CS-, e.g., grape) mixed in 2% glucose. In expression studies, food-restricted rats drank these solutions in one-bottle sessions (2 h) over 10 days. Subsequent two-bottle tests with the CS+ and CS- flavors mixed in 2% glucose occurred 0.5 h after systemic administration of vehicle (VEH), SCH23390 (50-800 nmol/kg), raclopride (50-800 nmol/kg) or MK-801 (50-200 μg/kg). Rats displayed a robust CS+ preference following VEH treatment (94-95%) which was significantly though marginally attenuated by SCH23390 (67-70%), raclopride (77%) or MK-801 (70%) at doses that also markedly reduced overall CS intake. In separate acquisition studies, rats received VEH, SCH23390 (50-400 nmol/kg), raclopride (50-400 nmol/kg) or MK-801 (100 μg/kg) 0.5 h prior to ten 1-bottle training trials with CS+/8%G and CS-/2%G training solutions that was

  20. A pericentrin-related protein homolog in Aspergillus nidulans plays important roles in nucleus positioning and cell polarity by affecting microtubule organization.

    Science.gov (United States)

    Chen, Peiying; Gao, Rongsui; Chen, Shaochun; Pu, Li; Li, Pin; Huang, Ying; Lu, Ling

    2012-12-01

    Pericentrin is a large coiled-coil protein in mammalian centrosomes that serves as a multifunctional scaffold for anchoring numerous proteins. Recent studies have linked numerous human disorders with mutated or elevated levels of pericentrin, suggesting unrecognized contributions of pericentrin-related proteins to the development of these disorders. In this study, we characterized AnPcpA, a putative homolog of pericentrin-related protein in the model filamentous fungus Aspergillus nidulans, and found that it is essential for conidial germination and hyphal development. Compared to the hyphal apex localization pattern of calmodulin (CaM), which has been identified as an interactive partner of the pericentrin homolog, GFP-AnPcpA fluorescence dots are associated mainly with nuclei, while the accumulation of CaM at the hyphal apex depends on the function of AnPcpA. In addition, the depletion of AnPcpA by an inducible alcA promoter repression results in severe growth defects and abnormal nuclear segregation. Most interestingly, in mature hyphal cells, knockdown of pericentrin was able to significantly induce changes in cell shape and cytoskeletal remodeling; it resulted in some enlarged compartments with condensed nuclei and anucleate small compartments as well. Moreover, defects in AnPcpA significantly disrupted the microtubule organization and nucleation, suggesting that AnPcpA may affect nucleus positioning by influencing microtubule organization.

  1. Applications of flavor symmetry to the phenomenology of elementary particles

    Energy Technology Data Exchange (ETDEWEB)

    Kaeding, T.A. [Lawrence Berkeley Lab., CA (United States)

    1995-05-01

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

  2. Collider aspects of flavor physics at high Q

    Energy Technology Data Exchange (ETDEWEB)

    Lari, T. [Univ. degli Studi di Milano (Italy)]|[INFN, Milano (Italy); Pape, L.; Moortgat, F. [ETH Zurich, Zurich (Switzerland); Porod, W. [Univ. Wuerzburg, Inst. fuer Theoretische Physik und Astrophysik, Wuerzburg (Germany); Aguilar-Saavedra, J.A.; Aguila, F. del; Illana, J. [Univ. de Granada, Dept. de Fisica Teorica y del Cosmos (Spain)]|[CAFPE, Granada (Spain); Allanach, B.C.; Raklev, A.R. [Univ. of Cambridge, DAMTP, CMS, Cambridge (United Kingdom); Burdman, G.; Eboli, O.J.P. [Univ. de Sao Paulo, Inst. de Fisica, Sao Paulo, SP (Brazil); Castro, N.; Carvalho, J.; Onofre, A.; Veloso, F. [Univ. de Coimbra, LIP, Dept. de Fisica, Coimbra (Portugal); Klasen, M.; Fuks, B.; Herrmann, B. [Univ. Grenoble I/CNRS-IN2P3, LPSC, Grenoble (France); Krasnikov, N.; Andreev, Y.; Bityukov, S.; Gninenko, S.; Matveev, V.; Toropin, A. [Inst. for Nuclear Research RAS, Moscow (Russian Federation); Krauss, F.; Weiglein, G. [Univ. of Durham, IPPP Durham, Dept. of Physics, Durham (United Kingdom); Polesello, G. [Sezione di Pavia, INFN, Pavia (Italy); Tricomi, A. [Univ. di Catania, Dipt. di Fisica e Astronomia, Catania (Italy); Uenel, G. [CERN, Physics Dept., Geneva 23 (Switzerland)]|[Univ. of California at Irvine, Physics and Astronomy Dept., Irvine, CA (United States); Alwall, J.; Frederix, R.; Gerard, J.M.; Giammanco, A.; Herquet, M.; Kalinin, S.; Kou, E.; Lemaitre, V.; Maltoni, F. [Univ. Catholique de Louvain, Centre for Particle Physics and Phenomenology (CP3), Louvain-la-Neuve (Belgium); Sierra, D.A.; Hirsch, M.K.; Valle, J.W.F.; Villanova del Moral, A. [Inst. de Fisica Corpuscular, CSIC, Univ. de Valencia, AHEP Group, Valencia (Spain); Bartl, A.; Hohenwarter-Sodek, K.; Kernreiter, T. [Univ. Wien, Inst. fuer Theoretische Physik, Vienna (Austria); Beccaria, M.; Ventura, A. [Univ. di Salento, Dipt. di Fisica, Lecce (Italy)]|[Sezione di Lecce, INFN, Lecce (Italy); Bejar, S. [Univ. Autonoma de Barcelona, Barcelona (Spain)] [and others

    2008-09-15

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

  3. Flavor network and the principles of food pairing

    CERN Document Server

    Ahn, Yong-Yeol; Bagrow, James P; Barabási, Albert-László

    2011-01-01

    The cultural diversity of culinary practice, as illustrated by the variety of regional cuisines, raises the question of whether there are any general patterns that determine the ingredient combinations used in food today or principles that transcend individual tastes and recipes. We introduce a flavor network that captures the flavor compounds shared by culinary ingredients. Western cuisines show a tendency to use ingredient pairs that share many flavor compounds, supporting the so-called food pairing hypothesis. By contrast, East Asian cuisines tend to avoid compound sharing ingredients. Given the increasing availability of information on food preparation, our data-driven investigation opens new avenues towards a systematic understanding of culinary practice.

  4. D3-D5 theories with unquenched flavors

    Science.gov (United States)

    Conde, Eduardo; Lin, Hai; Penín, José Manuel; Ramallo, Alfonso V.; Zoakos, Dimitrios

    2017-01-01

    We construct the string duals of the defect theories generated when Nf flavor D5-branes intersect Nc color D3-branes along a 2 + 1 dimensional subspace. We work in the Veneziano limit in which Nc and Nf are large and Nf /Nc is fixed. By smearing the D5-branes, we find supergravity solutions that take into account the backreaction of the flavor branes and preserve two supercharges. When the flavors are massless the resulting metric displays an anisotropic Lifshitz-like scale invariance. The case of massive quarks is also considered.

  5. Flavor Changing Neutral Currents in a Realistic Composite Technicolor Model

    CERN Document Server

    Carone, C D; Carone, Christopher D.; Hamilton, Rowan T.

    1993-01-01

    We consider the phenomenology of a composite technicolor model proposed recently by Georgi. Composite technicolor interactions produce four-quark operators in the low energy theory that contribute to flavor changing neutral current processes. While we expect operators of this type to be induced at the compositeness scale by the flavor-symmetry breaking effects of the preon mass matrices, the Georgi model also includes operators from higher scales that are not GIM-suppressed. Since these operators are potentially large, we study their impact on flavor changing neutral currents and CP violation in the neutral $B$, $D$, and $K$ meson systems.

  6. Generalized gravitational entropy of probe branes: flavor entanglement holographically

    Science.gov (United States)

    Karch, Andreas; Uhlemann, Christoph F.

    2014-05-01

    The notion of generalized gravitational entropy introduced by Lewkowycz and Maldacena allows, via the AdS/CFT correspondence, to calculate CFT entanglement entropies. We adapt the method to the case where flavor branes are present and treated in the probe approximation. This allows to calculate the leading flavor correction to the CFT entanglement entropy from the on-shell action of the probe, while dealing with the backreaction is avoided entirely and from the outset. As an application we give concise derivations for the contribution of massless and massive flavor degrees of freedom to the entanglement entropy in = 4 SYM theory.

  7. Generalized gravitational entropy of probe branes: flavor entanglement holographically

    Energy Technology Data Exchange (ETDEWEB)

    Karch, Andreas; Uhlemann, Christoph F. [Department of Physics, University of Washington,Seattle, WA 98195-1560 (United States)

    2014-05-06

    The notion of generalized gravitational entropy introduced by Lewkowycz and Maldacena allows, via the AdS/CFT correspondence, to calculate CFT entanglement entropies. We adapt the method to the case where flavor branes are present and treated in the probe approximation. This allows to calculate the leading flavor correction to the CFT entanglement entropy from the on-shell action of the probe, while dealing with the backreaction is avoided entirely and from the outset. As an application we give concise derivations for the contribution of massless and massive flavor degrees of freedom to the entanglement entropy in N=4 SYM theory.

  8. Generalized gravitational entropy of probe branes: flavor entanglement holographically

    CERN Document Server

    Karch, Andreas

    2014-01-01

    The notion of generalized gravitational entropy introduced by Lewkowycz and Maldacena allows, via the AdS/CFT correspondence, to calculate CFT entanglement entropies. We adapt the method to the case where flavor branes are present and treated in the probe approximation. This allows to calculate the leading flavor correction to the CFT entanglement entropy from the on-shell action of the probe, while dealing with the backreaction is avoided entirely and from the outset. As an application we give concise derivations for the contribution of massless and massive flavor degrees of freedom to the entanglement entropy in N=4 SYM theory.

  9. Flavor in the context of ancestral human diets

    Directory of Open Access Journals (Sweden)

    Richard Wrangham

    2014-07-01

    Full Text Available Given that nothing in biology makes sense except in the light of evolution, to understand the evolutionary biology of human flavor perception we need to know what kinds of foods have been sufficiently important in the human past for natural selection to favor specific mechanisms for perceiving and digesting them. Humans share with great apes a long prehistory of specializing on eating ripe fruits. Wild ripe fruits have much less sugar and more fiber than domestic fruits, but are similar in tending to offer two main tastes, sweet mixed with sour. While a preference for sweetness is easily explained, the attraction of a sweet-sour combination is still uncertain. A plausible explanation is that because mild acidity inhibits microbial growth, it signals a low probability of toxins. Whatever the explanation, the human preference for a combination of sweet and sour tastes appears to be a strong response reflecting our frugivorous ancestry. However for at least 2 million years fruit-eating has been less important for humans than it is for most other primates. Humans specialized dietarily in two respects, composition and processing. First, though composition varies widely, for their body size humans select items of unusually high caloric density. Thus compared to great apes, hunter-gatherers consume less fiber and more starch and lipids. They do so by eating much less foliage and fruit than great apes do, and more roots and animal-derived foods including both meats and honey [1]. Although meat is often regarded as important because it provides protein, great ape diets provide more than enough protein from fruits and foliage alone: fat is a more critical component of meat. Honey from honey-bees Apis mellifera has a surprisingly large role in the human evolutionary diet, i.e. for African hunter-gatherers. It is a strongly preferred item which can be the predominant sources of calories: hunter-gatherers eat as much as 1 kg per day for weeks at a time

  10. GRAS Flavoring Substances 25. The 25th publication by the Expert Panel of the Flavor and Extract Manufacturers Association provides an update on reent progress in the consideration of flavoring ingredients generally recognized as safe under the Food Additives Amendment

    NARCIS (Netherlands)

    Smith, R.L.; Waddell, W.J.; Cohen, S.M.; Fukushima, S.; Gooderham, N.J.; Hecht, S.S.; Marnett, L.J.; Porthogese, P.S.; Rietjens, I.; Adams, T.B.; Gavin, C.L.; McGowen, M.M.; Taylor, S.V.

    2011-01-01

    The 25th publication by the Expert Panel of the Flavor and Extract Manufacturers Association provides an update on recent progress in the consideration of flavoring ingredients generally recognized as safe under the Food Additives Amendment.

  11. Flavor-Enhanced Modulation of Cerebral Blood Flow during Gum Chewing.

    Directory of Open Access Journals (Sweden)

    Yoko Hasegawa

    Full Text Available Flavor perception, the integration of taste and odor, is a critical factor in eating behavior. It remains unclear how such sensory signals influence the human brain systems that execute the eating behavior.WE TESTED CEREBRAL BLOOD FLOW (CBF IN THE FRONTAL LOBES BILATERALLY WHILE SUBJECTS CHEWED THREE TYPES OF GUM WITH DIFFERENT COMBINATIONS OF TASTE AND ODOR: no taste/no odor gum (C-gum, sweet taste/no odor gum (T-gum, and sweet taste/lemon odor gum (TO-gum. Simultaneous recordings of transcranial Doppler ultrasound (TCD and near infrared spectrometer (NIRS were used to measure CBF during gum chewing in 25 healthy volunteers. Bilateral masseter muscle activity was also monitored.We found that subjects could discriminate the type of gum without prior information. Subjects rated the TO-gum as the most flavorful gum and the C-gum as the least flavorful. Analysis of masseter muscle activity indicated that masticatory motor output during gum chewing was not affected by taste and odor. The TCD/NIRS measurements revealed significantly higher hemodynamic signals when subjects chewed the TO-gum compared to when they chewed the C-gum and T-gum.These data suggest that taste and odor can influence brain activation during chewing in sensory, cognitive, and motivational processes rather than in motor control.

  12. Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor.

    Science.gov (United States)

    St-Gelais, D; Lessard, J; Champagne, C P; Vuillemard, J-C

    2009-05-01

    Cheddar cheese in curd form is very popular in eastern Canada. It is retailed immediately after cheese manufacturing and can be maintained at room temperature for 24 h to provide better texture and mouthfeel. Subsequently, the cheese curds must be stored at 4 degrees C. The shelf life is generally 3 d. In this study, Cheddar cheese curds were produced by adding a high diacetyl flavor-producing strain (Lactococcus diacetylactis) to a thermophilic-based starter. The objective was to achieve both postacidification stability to increase the shelf life and enhanced flavor. The addition of L. diacetylactis increased processing time but did not affect cheese composition or the evolution of proteolysis and texture. During cheese manufacturing, streptococci became the dominant microflora in all cheeses, whereas populations of Lactococcus cremoris and L. diacetylactis decreased. During cheese storage, viable counts of L. diacetylactis and Streptococcus thermophilus increased but the counts of L. cremoris decreased. During cheese manufacturing and storage, the concentrations of lactic acid and diacetyl increased rapidly in cheeses produced with L. diacetylactis. Citric acid and galactose contents remained high in cheese made without L. diacetylactis. Sensory evaluation indicated that cheeses containing the L. diacetylactis strain were more flavorful and also had less sourness and could be stored at 4 degrees C for up to 7 d.

  13. Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.

    Science.gov (United States)

    Relkin, Perla; Fabre, Marjorie; Guichard, Elisabeth

    2004-10-06

    Complex food emulsions containing either hydrogenated palm kernel oil (vegetable fat) or anhydrous milk fat (animal fat) were flavored by using different aroma compounds. The fats differed by their fatty acid and triacylglycerol compositions and by their melting behavior, while the aroma compounds (ethyl butanoate, ethyl hexanoate, methyl hexanoate, mesifurane, linalool, diacetyl, cis-3-hexen-1-ol, and gamma-octalactone) differed by their hydrophobicity. Application of differential scanning calorimetry to fat samples in bulk and emulsified forms indicated differences in the ratio of solid-to-liquid between temperatures ranging from 10 to 35 degrees C. Solid-phase microextraction coupled with GC-MS analysis indicated that flavor release from food emulsions containing animal or vegetable fat differed depending on both the fat nature and flavor compound hydrophobicity. The release of diacetyl was higher for emulsions containing animal fat, whereas the release of esters was higher for emulsions containing vegetable fat. The release of cis-3-hexenol, linalool, gamma-octalactone, and mesifurane (2,5-dimethyl-4-methoxy-(2H)-furan-3-one) was very similar for the two fatty systems. The above results were discussed not only in terms of aroma compound hydrophobicity, but also in terms of structural properties of the emulsions as affected by the lipid source.

  14. Oxidation of acetophenone by Aspergillus species and their possible contribution to Katsuobushi flavor.

    Science.gov (United States)

    Doi, M; Shuto, Y

    1995-12-01

    Acetophenone was converted to phenol by A. glaucus MA0200. Production of phenol, which has a pungent flavor, seemed to give a contrary effect on the creation of flavor of molded Katsuobushi. Production of phenol is the process of degradation of acetophenone, also with a pungent flavor. It would play a role in the decreasing of the pungent flavor of Katsuobushi.

  15. Flavoring extracts of Hemidesmus indicus roots and Vanilla planifolia pods exhibit in vitro acetylcholinesterase inhibitory activities.

    Science.gov (United States)

    Kundu, Anish; Mitra, Adinpunya

    2013-09-01

    Acetylcholinesterase inhibitors (AChEIs) are important for treatment of Alzheimer's disease and other neurological disorders. Search for potent and safe AChEIs from plant sources still continues. In the present work, we explored fragrant plant extracts that are traditionally used in flavoring foods, namely, Hemidesmus indicus and Vanilla planifolia, as possible sources for AChEI. Root and pod extracts of H. indicus and V. planifolia, respectively, produce fragrant phenolic compounds, 2-hydroxy-4-methoxybenzaldehyde (MBALD) and 4-hydroxy-3-methoxybenzaldehyde (vanillin). These methoxybenzaldehydes were shown to have inhibitory potential against acetylcholinesterase (AChE). Vanillin (IC50 = 0.037 mM) was detected as more efficient inhibitor than MBALD (IC50 = 0.047 mM). This finding was supported by kinetic analysis. Thus, plant-based food flavoring agents showed capacity in curing Alzheimer's disease and other neurological dysfunctions.

  16. Attenuation of progressive hearing loss in DBA/2J mice by reagents that affect epigenetic modifications is associated with up-regulation of the zinc importer Zip4.

    Directory of Open Access Journals (Sweden)

    Hideki Mutai

    Full Text Available Various factors that are important for proper hearing have been identified, including serum levels of zinc. Here we investigated whether epigenetic regulatory pathways, which can be modified by environmental factors, could modulate hearing. RT-PCR detected expression of genes encoding DNA methyltransferase and histone deacetylase (Hdac in the postnatal as well as adult mouse auditory epithelium. DBA/2J mice, which are a model for progressive hearing loss, were injected subcutaneously with one or a combination of the following reagents: L-methionine as a methyl donor, valproic acid as a pan-Hdac inhibitor, and folic acid and vitamin B12 as putative factors involved in age-related hearing loss. The mice were treated from ages 4 to 12 weeks (N ≥ 5, and auditory brainstem response (ABR thresholds were measured at 8, 16, and 32 kHz. Treatment of the mice with a combination of L-methionine and valproic acid (M+V significantly reduced the increase in the ABR threshold at 32 kHz. Treatment with any of these reagents individually produced no such effect. Microarray analyses detected 299 gene probes that were significantly up- or down-regulated in the cochleae of mice treated with M+V compared with the control vehicle-treated mice. Quantitative RT-PCR confirmed significant up-regulation of a zinc importer gene, Zip4, in the cochleae of mice treated with M+V. Immunohistochemistry demonstrated an intense Zip4 signal in cochlear tissues such as the lateral wall, organ of Corti, and spiral ganglion. Finally, mice treated with the Zip4 inducer (--epigallocatechin-3-O-gallate showed a significant reduction in the increase of the ABR threshold at 32 kHz and up-regulation of Zip4 expression in the cochlea. This study suggests that epigenetic regulatory pathways can modify auditory function and that zinc intake in the cochlea via Zip4 mediates maintenance of mammalian hearing.

  17. Attenuation of progressive hearing loss in DBA/2J mice by reagents that affect epigenetic modifications is associated with up-regulation of the zinc importer Zip4.

    Science.gov (United States)

    Mutai, Hideki; Miya, Fuyuki; Fujii, Masato; Tsunoda, Tatsuhiko; Matsunaga, Tatsuo

    2015-01-01

    Various factors that are important for proper hearing have been identified, including serum levels of zinc. Here we investigated whether epigenetic regulatory pathways, which can be modified by environmental factors, could modulate hearing. RT-PCR detected expression of genes encoding DNA methyltransferase and histone deacetylase (Hdac) in the postnatal as well as adult mouse auditory epithelium. DBA/2J mice, which are a model for progressive hearing loss, were injected subcutaneously with one or a combination of the following reagents: L-methionine as a methyl donor, valproic acid as a pan-Hdac inhibitor, and folic acid and vitamin B12 as putative factors involved in age-related hearing loss. The mice were treated from ages 4 to 12 weeks (N ≥ 5), and auditory brainstem response (ABR) thresholds were measured at 8, 16, and 32 kHz. Treatment of the mice with a combination of L-methionine and valproic acid (M+V) significantly reduced the increase in the ABR threshold at 32 kHz. Treatment with any of these reagents individually produced no such effect. Microarray analyses detected 299 gene probes that were significantly up- or down-regulated in the cochleae of mice treated with M+V compared with the control vehicle-treated mice. Quantitative RT-PCR confirmed significant up-regulation of a zinc importer gene, Zip4, in the cochleae of mice treated with M+V. Immunohistochemistry demonstrated an intense Zip4 signal in cochlear tissues such as the lateral wall, organ of Corti, and spiral ganglion. Finally, mice treated with the Zip4 inducer (-)-epigallocatechin-3-O-gallate showed a significant reduction in the increase of the ABR threshold at 32 kHz and up-regulation of Zip4 expression in the cochlea. This study suggests that epigenetic regulatory pathways can modify auditory function and that zinc intake in the cochlea via Zip4 mediates maintenance of mammalian hearing.

  18. Cosmic Neutrino Flavor Democracy and Unitarity Violation at Neutrino Telescopes

    CERN Document Server

    Xing, Zhi-zhong

    2008-01-01

    Provided ultrahigh-energy cosmic neutrinos are produced from the decays of charged pions arising from proton-proton and (or) proton-gamma collisions, their flavor ratios at a neutrino telescope will be \\phi^T_e : \\phi^T_\\mu : \\phi^T_\\tau \\approx 1 : 1 : 1. We show that the exact flavor democracy can occur if the unitary neutrino mixing matrix satisfies either \\theta_13 = 0 and \\theta_{23} = \\pi/4 (CP invariance) or \\delta= \\pm \\pi/2 and \\theta_{23} = \\pi/4 (CP violation) in the standard parametrization. Allowing for slight deviations from either condition, we calculate the corresponding neutrino flavor distribution at neutrino telescopes. If the neutrino mixing matrix is non-unitary, as expected in a class of seesaw models with TeV-scale Majorana neutrinos, we demonstrate that the effect of unitarity violation on the flavor democracy of cosmic neutrinos at neutrino telescopes can be as large as several percent.

  19. Effective Theories of Flavor and the Non-Universal MSSM

    CERN Document Server

    Das, Dipankar; Pérez, M Jay; Vives, Oscar

    2016-01-01

    Flavor symmetries \\`a la Froggatt-Nielsen~(FN) provide a compelling way to explain the hierarchies of fermionic masses and mixing angles in the Yukawa sector. In Supersymmetric (SUSY) extensions of the Standard Model where the mediation of SUSY breaking occurs at scales larger than the breaking of flavor, this symmetry must be respected not only by the Yukawas of the superpotential, but by the soft-breaking masses and trilinear terms as well. In this work we show that contrary to naive expectations, even starting with completely flavor blind soft-breaking in the full theory at high scales, the low-energy sfermion mass matrices and trilinear terms of the effective theory, obtained upon integrating out the heavy mediator fields, are strongly non-universal. We explore the phenomenology of these SUSY flavor models after the latest LHC searches for new physics.

  20. Status of hard interactions (jets and heavy flavor)

    Energy Technology Data Exchange (ETDEWEB)

    Klasen, M. [Hamburg Univ. (Germany). 2. Inst. fuer Theoretische Physik

    2001-06-01

    We review the status of hard interactions, in particular of jet and heavy flavor production, at HERA and LEP. Emphasis is given to recent theoretical developments. Instantons, event shapes, and prompt photons are also briefly discussed. (orig.)

  1. Effective theories of flavor and the nonuniversal MSSM

    Science.gov (United States)

    Das, Dipankar; López-Ibáñez, M. L.; Pérez, M. Jay; Vives, Oscar

    2017-02-01

    Flavor symmetries à la Froggatt-Nielsen provide a compelling way to explain the hierarchies of fermionic masses and mixing angles in the Yukawa sector. In supersymmetric (SUSY) extensions of the Standard Model where the mediation of SUSY breaking occurs at scales larger than the breaking of flavor, this symmetry must be respected not only by the Yukawas of the superpotential but also by the soft-breaking masses and trilinear terms. In this work we show that contrary to naive expectations, even starting with completely flavor blind soft breaking in the full theory at high scales, the low-energy sfermion mass matrices and trilinear terms of the effective theory, obtained upon integrating out the heavy mediator fields, are strongly nonuniversal. We explore the phenomenology of these SUSY flavor models after the latest LHC searches for new physics.

  2. Encapsulation of shiitake (Lenthinus edodes) flavors by spray drying.

    Science.gov (United States)

    Shiga, Hirokazu; Yoshii, Hidefumi; Ohe, Hisashi; Yasuda, Masahumi; Furuta, Takeshi; Kuwahara, Hiroshige; Ohkawara, Masaaki; Linko, Pekka

    2004-01-01

    Powdery encapsulation of shiitake flavors, extracted from dried shiitake, was investigated by spray drying. Flavor retention increased with an increase in drying air temperature and solid content, and decreased with an increase in dextrose equivalents of maltodextrin. A heat-treatment of the extract liquid made the lenthionine concentration increase, but did not influence the concentrations of the other flavors. The formation of lenthionine with heat-treatment could be described by the consecutive unimolecular-type first order reaction. Lenthionine content in a spray-dried powder prepared with the heated extracted liquid significantly increased. alpha-Cyclodextrin was the most suitable encapsulant of alpha-, beta-, and gamma-cyclodextrins to prepare the spray-dried powder, including lenthionine. The flavor retentions were markedly increased by using of alpha-cyclodextrin and maltodextrin in combination as an encapsulant.

  3. A left-right symmetric flavor symmetry model

    Energy Technology Data Exchange (ETDEWEB)

    Rodejohann, Werner [Max-Planck-Institut fuer Kernphysik, Heidelberg (Germany); Xu, Xun-Jie [Max-Planck-Institut fuer Kernphysik, Heidelberg (Germany); Tsinghua University, Institute of Modern Physics and Center for High Energy Physics, Beijing (China)

    2016-03-15

    We discuss flavor symmetries in left-right symmetric theories. We show that such frameworks are a different environment for flavor symmetry model building compared to the usually considered cases. This does not only concern the need to obey the enlarged gauge structure, but also more subtle issues with respect to residual symmetries. Furthermore, if the discrete left-right symmetry is charge conjugation, potential inconsistencies between the flavor and charge conjugation symmetries should be taken care of. In our predictive model based on A{sub 4} we analyze the correlations between the smallest neutrino mass, the atmospheric mixing angle and the Dirac CP phase, the latter prefers to lie around maximal values. There is no lepton flavor violation from the Higgs bi-doublet. (orig.)

  4. A left-right symmetric flavor symmetry model

    CERN Document Server

    Rodejohann, Werner

    2015-01-01

    We discuss flavor symmetries in left-right symmetric theories. We show that such frameworks are a different environment for flavor symmetry model building compared to the usually considered cases. This does not only concern the need to obey the enlarged gauge structure, but also more subtle issues with respect to residual symmetries. Furthermore, if the discrete left-right symmetry is charge conjugation, potential inconsistencies between the flavor and charge conjugation symmetries should be taken care of. In our predictive model based on $A_4$ we analyze the correlations between the smallest neutrino mass, the atmospheric mixing angle and the Dirac CP phase, the latter prefers to lie around maximal values. There is no lepton flavor violation from the Higgs bi-doublet.

  5. A left-right symmetric flavor symmetry model

    Science.gov (United States)

    Rodejohann, Werner; Xu, Xun-Jie

    2016-03-01

    We discuss flavor symmetries in left-right symmetric theories. We show that such frameworks are a different environment for flavor symmetry model building compared to the usually considered cases. This does not only concern the need to obey the enlarged gauge structure, but also more subtle issues with respect to residual symmetries. Furthermore, if the discrete left-right symmetry is charge conjugation, potential inconsistencies between the flavor and charge conjugation symmetries should be taken care of. In our predictive model based on A_4 we analyze the correlations between the smallest neutrino mass, the atmospheric mixing angle and the Dirac CP phase, the latter prefers to lie around maximal values. There is no lepton flavor violation from the Higgs bi-doublet.

  6. Delineating the importance of serum opsonins and the bacterial capsule in affecting the uptake and killing of Burkholderia pseudomallei by murine neutrophils and macrophages.

    Science.gov (United States)

    Mulye, Minal; Bechill, Michael P; Grose, William; Ferreira, Viviana P; Lafontaine, Eric R; Wooten, R Mark

    2014-08-01

    Infection of susceptible hosts by the encapsulated Gram-negative bacterium Burkholderia pseudomallei (Bp) causes melioidosis, with septic patients attaining mortality rates ≥ 40%. Due to its high infectivity through inhalation and limited effective therapies, Bp is considered a potential bioweapon. Thus, there is great interest in identifying immune effectors that effectively kill Bp. Our goal is to compare the relative abilities of murine macrophages and neutrophils to clear Bp, as well as determine the importance of serum opsonins and bacterial capsule. Our findings indicate that murine macrophages and neutrophils are inherently unable to clear either unopsonized Bp or the relatively-avirulent acapsular bacterium B. thailandensis (Bt). Opsonization of Bp and Bt with complement or pathogen-specific antibodies increases macrophage-uptake, but does not promote clearance, although antibody-binding enhances complement deposition. In contrast, complement opsonization of Bp and Bt causes enhanced uptake and killing by neutrophils, which is linked with rapid ROS induction against bacteria exhibiting a threshold level of complement deposition. Addition of bacteria-specific antibodies enhances complement deposition, but antibody-binding alone cannot elicit neutrophil clearance. Bp capsule provides some resistance to complement deposition, but is not anti-phagocytic or protective against reactive oxygen species (ROS)-killing. Macrophages were observed to efficiently clear Bp only after pre-activation with IFNγ, which is independent of serum- and/or antibody-opsonization. These studies indicate that antibody-enhanced complement activation is sufficient for neutrophil-clearance of Bp, whereas macrophages are ineffective at clearing serum-opsonized Bp unless pre-activated with IFNγ. This suggests that effective immune therapies would need to elicit both antibodies and Th1-adaptive responses for successful prevention/eradication of melioidosis.

  7. Delineating the importance of serum opsonins and the bacterial capsule in affecting the uptake and killing of Burkholderia pseudomallei by murine neutrophils and macrophages.

    Directory of Open Access Journals (Sweden)

    Minal Mulye

    2014-08-01

    Full Text Available Infection of susceptible hosts by the encapsulated Gram-negative bacterium Burkholderia pseudomallei (Bp causes melioidosis, with septic patients attaining mortality rates ≥ 40%. Due to its high infectivity through inhalation and limited effective therapies, Bp is considered a potential bioweapon. Thus, there is great interest in identifying immune effectors that effectively kill Bp. Our goal is to compare the relative abilities of murine macrophages and neutrophils to clear Bp, as well as determine the importance of serum opsonins and bacterial capsule. Our findings indicate that murine macrophages and neutrophils are inherently unable to clear either unopsonized Bp or the relatively-avirulent acapsular bacterium B. thailandensis (Bt. Opsonization of Bp and Bt with complement or pathogen-specific antibodies increases macrophage-uptake, but does not promote clearance, although antibody-binding enhances complement deposition. In contrast, complement opsonization of Bp and Bt causes enhanced uptake and killing by neutrophils, which is linked with rapid ROS induction against bacteria exhibiting a threshold level of complement deposition. Addition of bacteria-specific antibodies enhances complement deposition, but antibody-binding alone cannot elicit neutrophil clearance. Bp capsule provides some resistance to complement deposition, but is not anti-phagocytic or protective against reactive oxygen species (ROS-killing. Macrophages were observed to efficiently clear Bp only after pre-activation with IFNγ, which is independent of serum- and/or antibody-opsonization. These studies indicate that antibody-enhanced complement activation is sufficient for neutrophil-clearance of Bp, whereas macrophages are ineffective at clearing serum-opsonized Bp unless pre-activated with IFNγ. This suggests that effective immune therapies would need to elicit both antibodies and Th1-adaptive responses for successful prevention/eradication of melioidosis.

  8. Flavor-Nutrient Learning is Less Rapid with Fat than with Carbohydrate in Rats

    OpenAIRE

    Revelle, Christina Humphries; Warwick, Zoe S.

    2009-01-01

    Flavor-nutrient learning occurs when the post-ingestive consequences of a food are associated with its flavor. As a signal of the food's energy density, flavor-nutrient associations have the potential to contribute to the regulation of meal size. While all calorie sources (fat, carbohydrate, protein, ethanol) can support flavor-nutrient learning, prior research has found that flavor-nutrient associations based on fat may require higher nutrient concentrations and more rigorous experimental pr...

  9. Flavor structure with multi moduli in 5D SUGRA

    CERN Document Server

    Abe, Hiroyuki

    2008-01-01

    We investigate 5-dimensional supergravity on S^1/Z_2 with a physical Z_2-odd vector multiplet, which yields an additional modulus other than the radion. We find additional terms in the 4-dimensional effective theory that are peculiar to the multi moduli case. Such terms can make the soft masses are non-tachyonic and almost flavor-universal at tree-level, in contrast to the single modulus case. This provides a new possibility to solve the SUSY flavor problem.

  10. Report of the Quark Flavor Physics Working Group

    CERN Document Server

    Butler, J N; Ritchie, J L; Cirigliano, V; Kettell, S; Briere, R; Petrov, A A; Schwartz, A; Skwarnicki, T; Zupan, J; Christ, N; Sharpe, S R; Van de Water, R S; Altmannshofer, W; Arkani-Hamed, N; Artuso, M; Asner, D M; Bernard, C; Bevan, A J; Blanke, M; Bonvicini, G; Browder, T E; Bryman, D A; Campana, P; Cenci, R; Cline, D; Comfort, J; Cronin-Hennessy, D; Datta, A; Dobbs, S; Duraisamy, M; El-Khadra, A X; Fast, J E; Forty, R; Flood, K T; Gershon, T; Grossman, Y; Hamilton, B; Hill, C T; Hill, R J; Hitlin, D G; Jaffe, D E; Jawahery, A; Jessop, C P; Kagan, A L; Kaplan, D M; Kohl, M; Krizan, P; Kronfeld, A S; Lee, K; Littenberg, L S; MacFarlane, D B; Mackenzie, P B; Meadows, B T; Olsen, J; Papucci, M; Parsa, Z; Paz, G; Perez, G; Piilonen, L E; Pitts, K; Purohit, M V; Quinn, B; Ratcliff, B N; Roberts, D A; Rosner, J L; Rubin, P; Seeman, J; Seth, K K; Schmidt, B; Schopper, A; Sokoloff, M D; Soni, A; Stenson, K; Stone, S; Sundrum, R; Tschirhart, R; Vainshtein, A; Wah, Y W; Wilkinson, G; Wise, M B; Worcester, E; Xu, J; Yamanaka, T

    2013-01-01

    This report represents the response of the Intensity Frontier Quark Flavor Physics Working Group to the Snowmass charge. We summarize the current status of quark flavor physics and identify many exciting future opportunities for studying the properties of strange, charm, and bottom quarks. The ability of these studies to reveal the effects of new physics at high mass scales make them an essential ingredient in a well-balanced experimental particle physics program.

  11. Influence of flavor oscillations on neutrino beam instabilities

    Energy Technology Data Exchange (ETDEWEB)

    Mendonça, J. T., E-mail: titomend@ist.utl.pt [Instituto de Física, Universidade de São Paulo, 05508-090 São Paulo SP (Brazil); Haas, F. [Instituto de Física, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre RS (Brazil); Bret, A. [ETSI Industriales, Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain and Instituto de Investigaciones Energeticas y Aplicaciones Industriales, Campus Universitario de Ciudad Real, 13071 Ciudad Real (Spain)

    2014-09-15

    We consider the collective neutrino plasma interactions and study the electron plasma instabilities produced by a nearly mono-energetic neutrino beam in a plasma. We describe the mutual interaction between neutrino flavor oscillations and electron plasma waves. We show that the neutrino flavor oscillations are not only perturbed by electron plasmas waves but also contribute to the dispersion relation and the growth rates of neutrino beam instabilities.

  12. Instantons and Spin-Flavor effects in Hadron Physics

    CERN Document Server

    Kochelev, N I

    2008-01-01

    We discuss the role of instantons in the spectroscopy of ordinary and exotic hadrons as well as in high energy reactions. We argue that the instanton induced flavor- and spin-dependent quark-quark and quark-gluon interactions can explain many features of the hadron spectrum. The observed anomalous spin and flavor effects in various reactions with hadrons can also be understood within the instanton model for QCD vacuum.

  13. SUSY flavor structure of generic 5D supergravity models

    CERN Document Server

    Abe, Hiroyuki; Sakamura, Yutaka; Yamada, Yusuke

    2011-01-01

    We perform a comprehensive and systematic analysis of the SUSY flavor structure of generic 5D supergravity models on $S^1/Z_2$ with multiple $Z_2$-odd vector multiplets that generate multiple moduli. The SUSY flavor problem can be avoided due to contact terms in the 4D effective K\\"ahler potential peculiar to the multi-moduli case. A detailed phenomenological analysis is provided based on an illustrative model.

  14. Flavor structure in D-brane models: Majorana neutrino masses

    Science.gov (United States)

    Hamada, Yuta; Kobayashi, Tatsuo; Uemura, Shohei

    2014-05-01

    We study the flavor structure in intersecting D-brane models. We study anomalies of the discrete flavor symmetries. We analyze the Majorana neutrino masses, which can be generated by D-brane instanton effects. It is found that a certain pattern of mass matrix is obtained and the cyclic permutation symmetry remains unbroken. As a result, trimaximal mixing matrix can be realized if Dirac neutrino mass and charged lepton mass matrices are diagonal.

  15. Flavor structure in D-brane models: Majorana neutrino masses

    CERN Document Server

    Hamada, Yuta; Uemura, Shohei

    2014-01-01

    We study the flavor structure in intersecting D-brane models. We study anomalies of the discrete flavor symmetries. We analyze the Majorana neutrino masses, which can be generated by D-brane instanton effects. It is found that a certain pattern of mass matrix is obtained and the cyclic permutation symmetry remains unbroken. As a result, trimaximal mixing matrix can be realized if Dirac neutrino mass and charged lepton mass matrices are diagonal.

  16. Flavor vs Energy Sensing in Brain Reward Circuits

    OpenAIRE

    de Araujo, Ivan E.

    2014-01-01

    Sweetness functions as a potent natural reinforcer in several species, from flies to rodents to primates including humans. The appreciation of flavored stimuli is greatly enhanced when sweetness is added, the obvious example being sugar-sweetened flavored beverages (the major source of excess added calories in US diets). Different sweet substances are nevertheless attributed greater incentive value than others, with glucose-containing sugars appearing as the uppermost sweet reward. Food choi...

  17. Genome-scale metabolic model for Lactococcus lactis MG1363 and its application to the analysis of flavor formation.

    Science.gov (United States)

    Flahaut, Nicolas A L; Wiersma, Anne; van de Bunt, Bert; Martens, Dirk E; Schaap, Peter J; Sijtsma, Lolke; Dos Santos, Vitor A Martins; de Vos, Willem M

    2013-10-01

    Lactococcus lactis subsp. cremoris MG1363 is a paradigm strain for lactococci used in industrial dairy fermentations. However, despite of its importance for process development, no genome-scale metabolic model has been reported thus far. Moreover, current models for other lactococci only focus on growth and sugar degradation. A metabolic model that includes nitrogen metabolism and flavor-forming pathways is instrumental for the understanding and designing new industrial applications of these lactic acid bacteria. A genome-scale, constraint-based model of the metabolism and transport in L. lactis MG1363, accounting for 518 genes, 754 reactions, and 650 metabolites, was developed and experimentally validated. Fifty-nine reactions are directly or indirectly involved in flavor formation. Flux Balance Analysis and Flux Variability Analysis were used to investigate flux distributions within the whole metabolic network. Anaerobic carbon-limited continuous cultures were used for estimating the energetic parameters. A thorough model-driven analysis showing a highly flexible nitrogen metabolism, e.g., branched-chain amino acid catabolism which coupled with the redox balance, is pivotal for the prediction of the formation of different flavor compounds. Furthermore, the model predicted the formation of volatile sulfur compounds as a result of the fermentation. These products were subsequently identified in the experimental fermentations carried out. Thus, the genome-scale metabolic model couples the carbon and nitrogen metabolism in L. lactis MG1363 with complete known catabolic pathways leading to flavor formation. The model provided valuable insights into the metabolic networks underlying flavor formation and has the potential to contribute to new developments in dairy industries and cheese-flavor research.

  18. Single-flavor CSL phase in compact stars

    CERN Document Server

    Blaschke, D; Klahn, T; Berdermann, J

    2008-01-01

    We suggest a scenario where the three light quark flavors are sequentially deconfined under increasing pressure in cold asymmetric nuclear matter as e.g. in neutron stars. The basis for our analysis is a chiral quark matter model of Nambu--Jona-Lasinio (NJL) type with diquark pairing in the spin-1 single flavor (CSL), spin-0 two flavor (2SC) and three flavor (CFL) channels. We find that nucleon dissociation sets in at about the saturation density, n_0, when the down-quark Fermi sea is populated (d-quark dripline) due to the flavor asymmetry induced by beta-equilibrium and charge neutrality. At about 3n_0 u-quarks appear and a two-flavor color superconducting (2SC) phase is formed. The s-quark Fermi sea is populated only at still higher baryon density, when the quark chemical potential is of the order of the dynamically generated strange quark mass. We construct two different hybrid equations of state (EoS) using the Dirac-Brueckner Hartree-Fock (DBHF) approach and the EoS by Shen et al in the nuclear matter s...

  19. Sequential deconfinement of quark flavors in neutron stars

    CERN Document Server

    Blaschke, D; Klahn, T; Berdermann, J

    2008-01-01

    We suggest a scenario where the three light quark flavors are sequentially deconfined under increasing pressure in cold asymmetric nuclear matter as found, e.g., in neutron stars. The basis for our analysis is a chiral quark matter model of Nambu--Jona-Lasinio (NJL) type with diquark pairing in the spin-1 single flavor (CSL), spin-0 two flavor (2SC) and three flavor (CFL) channels. We find that nucleon dissociation sets in at about the saturation density, n_0, when the down-quark Fermi sea is populated (d-quark dripline) due to the flavor asymmetry induced by beta-equilibrium and charge neutrality. At about 3n_0 u-quarks appear and a two-flavor color superconducting (2SC) phase is formed. The s-quark Fermi sea is populated only at still higher baryon density, when the quark chemical potential is of the order of the dynamically generated strange quark mass. We construct two different hybrid equations of state (EoS) using the Dirac-Brueckner Hartree-Fock (DBHF) approach and the EoS by Shen et al. in the nuclear...

  20. Helicity evolution at small x : Flavor singlet and nonsinglet observables

    Science.gov (United States)

    Kovchegov, Yuri V.; Pitonyak, Daniel; Sievert, Matthew D.

    2017-01-01

    We extend our earlier results for the quark helicity evolution at small x [J. High Energy Phys. 01 (2016) 072, 10.1007/JHEP01(2016)072] to derive the small-x asymptotics of the flavor singlet and flavor nonsinglet quark helicity TMDs and PDFs and of the g1 structure function. In the flavor singlet case we rederive the evolution equations obtained in our previous paper on the subject [J. High Energy Phys. 01 (2016) 072, 10.1007/JHEP01(2016)072], performing additional cross-checks of our results. In the flavor nonsinglet case we construct new small-x evolution equations by employing the large-Nc limit. All evolution equations resum double-logarithmic powers of αsln2(1 /x ) in the polarization-dependent evolution along with the single-logarithmic powers of αsln (1 /x ) in the unpolarized evolution which includes saturation effects. We solve the linearized flavor nonsinglet equation analytically, obtaining an intercept which agrees with the one calculated earlier by Bartels, Ermolaev and Ryskin [Z. Phys. C 70, 273 (1996)] using the infrared evolution equations. Our numerical solution of the linearized large-Nc evolution equations for the flavor singlet case is presented in the accompanying Letter [Phys. Rev. Lett. 118, 052001 (2017), 10.1103/PhysRevLett.118.052001] and is further discussed here.

  1. Instanton-dyon Ensembles III: Exotic Quark Flavors

    CERN Document Server

    Larsen, Rasmus

    2016-01-01

    "Exotic quarks" in the title refers to a modification of quark periodicity condition on the thermal circle by introduction of some phases -- known also as "flavor holonomies" -- different quark flavors. These phases provide a valuable tool, to be used for better understanding of deconfinement and chiral restoration phase transitions: by changing them one can dramatically modify both phase transitions. In the language of instanton constituents -- instanton-dyons or monopoles -- it has a very direct explanation: the interplay of flavor and color holonomies can switch topological zero modes between various dyon types. The model we will study in detail, the so called $Z_{N_c}$-symmetric QCD model with equal number of colors and flavors $N_c=N_f=2$ and special arrangement of flavor and color holonomies, ensure "most democratic" setting, in which each quark flavor and each dyon type are in one-to-one correspondence. The usual QCD has the opposite "most exclusive" arrangement: all quarks are antiperiodic and thus al...

  2. Flavor violating leptonic decays of the Higgs boson

    Science.gov (United States)

    Fathy, Seham; Ibrahim, Tarek; Itani, Ahmad; Nath, Pran

    2016-12-01

    Recent data from the ATLAS and CMS detectors at the Large Hadron Collider at CERN give a hint of possible violation of flavor in the leptonic decays of the Higgs boson. In this work we analyze the flavor violating leptonic decays H10→lil¯j (i ≠j ) within the framework of a minimal supersymmetric standard model extension with a vectorlike leptonic generation. Specifically we focus on the decay mode H10→μ τ . The analysis is done including tree and loop contributions involving exchange of W , Z , charged and neutral Higgs bosons and leptons and mirror leptons, charginos and neutralinos and sleptons and mirror sleptons. It is found that a substantial branching ratio of H10→μ τ , i.e., of as much as O (1 )%, can be achieved in this model, the size hinted by the ATLAS and CMS data. The flavor violating decays H10→e μ , e τ are also analyzed and found to be consistent with the current experimental limits. An analysis of the dependence of flavor violating decays on C P phases is given. The analysis is extended to include flavor decays of the heavier Higgs bosons. A confirmation of the flavor violation in Higgs boson decays with more data that is expected from LHC at √{s }=13 TeV will be evidence of new physics beyond the standard model.

  3. Are salty liquid food flavorings in vitro antitumor substances?

    Science.gov (United States)

    Carvalho, Francisco R S; Moura, Antonio G; Rodrigues, Gardenia F; Nunes, Narcia M F; Lima, Daisy J B; Pessoa, Claudia; Costa, Marcilia P; Ferreira, Paulo M P; Peron, Ana Paula

    2016-09-01

    The objective of this study was to evaluate the antiproliferative, cytotoxic and genotoxic potential of salty liquid synthetic flavorings of Butter, Cheddar Cheese and Onion. The antiproliferative potential (2.9-1500 µg/mL) was assessed by MTT assay after 72h using the human tumor lines SF-295 (glioblastoma), OVCAR-8 (ovarian), HCT-116 (colon) and HL-60 (promyelocytic leukemia) and primary cultures of murine Sarcoma 180 (S180) and peripheral blood mononuclear cells (PBMC). Allium cepa bulbs were exposed to growing respective doses (1 mL and 2 mL). Only Butter and Cheddar flavorings revealed cytotoxic activity on cancer cells, with IC50 values ranging from 125.4 µg/mL (Cheddar - HCT-116) to 402.6 µg/mL (Butter - OVCAR-8). Butter flavoring was the most cytotoxic on PBMC (136.3 µg/mL) and increased cell division rate in relation to the mitotic index but did not cause cellular aberrations. Onion and Cheddar flavorings reduced the mitotic index after 24h and 48h exposure, but only Onion flavoring resulted in cellular aberrations and mitotic spindle abnormalities, such as anaphase and telophase bridges, micronucleated cells, conchicine-metaphases and amplifications. So, Butter, Onion and/or Cheddar flavorings caused significant changes in the division of meristematic cells of A. cepa and presented cytotoxic action even on decontrolled proliferating human tumor cells.

  4. Exotic leptons: Higgs, flavor and collider phenomenology

    Energy Technology Data Exchange (ETDEWEB)

    Altmannshofer, Wolfgang [Fermi National Accelerator Laboratory,P.O. Box 500, Batavia, IL 60510 (United States); Bauer, Martin [Fermi National Accelerator Laboratory,P.O. Box 500, Batavia, IL 60510 (United States); Enrico Fermi Institute, University of Chicago,Chicago, IL 60637 (United States); Carena, Marcela [Fermi National Accelerator Laboratory,P.O. Box 500, Batavia, IL 60510 (United States); Enrico Fermi Institute, University of Chicago,Chicago, IL 60637 (United States); Kavli Institute for Cosmological Physics, University of Chicago,Chicago, IL 60637 (United States)

    2014-01-15

    We study extensions of the standard model by one generation of vector-like leptons with non-standard hypercharges, which allow for a sizable modification of the h→γγ decay rate for new lepton masses in the 300 GeV–1 TeV range. We analyze vacuum stability implications for different hypercharges. Effects in h→Zγ are typically much smaller than in h→γγ, but distinct among the considered hypercharge assignments. Non-standard hypercharges constrain or entirely forbid possible mixing operators with standard model leptons. As a consequence, the leading contributions to the experimentally strongly constrained electric dipole moments of standard model fermions are only generated at the two loop level by the new CP violating sources of the considered setups. We derive the bounds from dipole moments, electro-weak precision observables and lepton flavor violating processes, and discuss their implications. Finally, we examine the production and decay channels of the vector-like leptons at the LHC, and find that signatures with multiple light leptons or taus are already probing interesting regions of parameter space.

  5. The rigidity of three flavor quark matter

    Energy Technology Data Exchange (ETDEWEB)

    Sharma, Rishi [Los Alamos National Laboratory; Mannarelli, Massimo [IEEC/CSIC

    2008-01-01

    Cold three flavor quark matter at large (but not asymptotically large) densities may exist in a crystalline color superconducting phase. These phases are characterized by a gap parameter {Delta} that varies periodieally in space, forming a crystal structure. A Ginzburg-Landau expansion in {Delta} shows that two crystal structures based on cubic symetry are particularly favorable, and may be the ground state of matter at densities present in neutron star cores. We derive the effective action for the phonon fields that describe space-and time-dependent fluctuations of the crystal structure formed by {Delta}, and obtain the shear modulus from the coefficients of the spatial derivative terms. Within a Ginzburg-Landau approximation, we find shear moduli which are 20 to 1000 times larger than those of neutron star crusts. This phase ofmatter is thus more rigid than any known material in the universe, but at the same time the crystalline color superconducting phase is also superftuid. These properties raise the possibility that the presence of this phase within neutron stars may have distinct implications for their phenomenology. For example, (some) pulsar glitches may originate in crystalline superconducting neutron star cores.

  6. New Physics at a Super Flavor Factory

    CERN Document Server

    Browder, Thomas E; Pirjol, Dan; Soni, Amarjit; Zupan, Jure

    2009-01-01

    The potential of a Super Flavor Factory (SFF) for searches of New Physics is reviewed. While very high luminosity B physics is assumed to be at the core of the program, its scope for extensive charm and tau studies are also emphasized. The possibility to run at the Upsilon(5S) as well as at the Upsilon(4S) is also very briefly discussed; in principle, this could provide very clean measurements of B_s decays. The strength and reach of a SFF is most notably due to the possibility of examining an impressive array of very clean observables. The angles and the sides of the unitarity triangle can be determined with unprecedented accuracy. These serve as a reference for New Physics (NP) sensitive decays such as B^+ ->tau^+ nu and penguin dominated hadronic decay modes, providing tests of generic NP scenarios with an accuracy of a few percent. Besides, very precise studies of direct and time dependent CP asymmetries in radiative B decays and forward-backward asymmetry studies in B -> X_s l^+ l^- and numerous null tes...

  7. Conformal symmetry and light flavor baryon spectra

    CERN Document Server

    Kirchbach, M

    2010-01-01

    The degeneracy among parity pairs systematically observed in the N and Delta spectra is interpreted as signature for conformal symmetry realization in the light flavor baryon sector in consequence of AdS/CFT. The case is made by showing that all the observed N and Delta resonances with masses below 2500 MeV distribute fairly well over the first levels of a unitary representation of the conformal group, a representation that covers the spectrum of a quark-diquark system, placed directly on the AdS_5 cone, conformally compactified to R^1*S^3. The free geodesic motion on the S^3 manifold is described by means of the scalar conformal equation there, which is of the Klein-Gordon type. The equation is then gauged by the "curved" Coulomb potential that has the form of a cotangent function. Conformal symmetry is not exact, this because the gauge potential slightly modifies the conformal centrifugal barrier of the free geodesic motion. Thanks to this, the degeneracy between P11-S11 pairs from same level is relaxed, wh...

  8. Flavor Constraints on Split Fermion Models

    CERN Document Server

    Lillie, Benjamin Huntington; Lillie, Ben; Hewett, JoAnne

    2003-01-01

    We examine the contributions to rare processes that arise in models where the Standard Model fermions are localized at distinct points in compact extra dimensions. Tree-level flavor changing neutral current interactions for the Kaluza-Klein (KK) gauge field excitations are induced in such models, and hence strong constraints are thought to exist on the size of the additional dimensions. We find a general parameterization of the model which does not depend on any specific fermion geography and show that typical values of the parameters can reproduce the fermion hierarchy pattern. Using this parameterization, we reexamine the contributions to neutral meson mixing, rare meson decays, and single top-quark production in $e^+e^-$ collisions. We find that is it possible to evade the stringent bounds for natural regions of the parameters, while retaining finite separations between the fermion fields and without introducing a new hierarchy. The resulting limits on the size of the compact dimension can be as low as TeV...

  9. Characterization of flavor of whey protein hydrolysates.

    Science.gov (United States)

    Leksrisompong, Pattarin P; Miracle, R Evan; Drake, Maryanne

    2010-05-26

    Twenty-two whey protein hydrolysates (WPH) obtained from 8 major global manufacturers were characterized by instrumental analysis and descriptive sensory analysis. Proximate analysis, size exclusion chromatography, and two different degrees of hydrolysis (DH) analytical methods were also conducted. WPH were evaluated by a trained descriptive sensory panel, and volatile compounds were extracted by solid phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Eleven representative WPH were selected, and 15 aroma active compounds were quantified by GC-MS via the generation of external standard curves. Potato/brothy, malty, and animal flavors and bitter taste were key distinguishing sensory attributes of WPH. Correlations between bitter taste intensity, degree of hydrolysis (using both methods), and concentration of different molecular weight peptides were documented, with high DH samples having high bitter taste intensity and a high concentration of low molecular weight peptides and vice versa. The four aroma-active compounds out of 40 detected by GC-O present at the highest concentration and with consistently high odor activity values in WPH were Strecker derived products, dimethyl sulfide (DMS), 3-methyl butanal, 2-methyl butanal, and methional. Orthonasal thresholds of WPH were lower (p applications.

  10. Spin-flavor composition of excited baryons

    Science.gov (United States)

    Fernando, Ishara; Goity, Jose

    2015-10-01

    The excited baryon masses are analyzed in the framework of the 1 /Nc expansion using the available physical masses and also the masses obtained in lattice QCD for different quark masses. The baryon states are organized into irreducible representations of SU (6) × O (3) , where the [ 56 ,lP =0+ ] ground state and excited baryons, and the [ 56 ,2+ ] and [ 70 ,1- ] excited states are analyzed. The analyses are carried out to O 1 /Nc and first order in the quark masses. The issue of state identifications is discussed. Numerous parameter independent mass relations result at those orders, among them the well known Gell-Mann-Okubo and Equal Spacing relations, as well as additional relations involving baryons with different spins. It is observed that such relations are satisfied at the expected level of precision. Predictions for physically unknown states for each multiplet are obtained. From the quark-mass dependence of the coefficients in the baryon mass formulas an increasingly simpler picture of the spin-flavor composition of the baryons is observed with increasing pion mass (equivalently, increasing mu , d masses), as measured by the number of significant mass operators. This work was supported in part by DOE Contract No. DE-AC05-06OR23177 under which JSA operates the Thomas Jefferson National Accelerator Facility (J. L. G.), and by the NSF (USA) through Grant PHY-0855789 and PHY-1307413 (I. P. F and J. L. G).

  11. Quark flavor mixings from hierarchical mass matrices

    Energy Technology Data Exchange (ETDEWEB)

    Verma, Rohit [Chinese Academy of Sciences, Institute of High Energy Physics, Beijing (China); Rayat Institute of Engineering and Information Technology, Ropar (India); Zhou, Shun [Chinese Academy of Sciences, Institute of High Energy Physics, Beijing (China); Peking University, Center for High Energy Physics, Beijing (China)

    2016-05-15

    In this paper, we extend the Fritzsch ansatz of quark mass matrices while retaining their hierarchical structures and show that the main features of the Cabibbo-Kobayashi-Maskawa (CKM) matrix V, including vertical stroke V{sub us} vertical stroke ≅ vertical stroke V{sub cd} vertical stroke, vertical stroke V{sub cb} vertical stroke ≅ vertical stroke V{sub ts} vertical stroke and vertical stroke V{sub ub} vertical stroke / vertical stroke V{sub cb} vertical stroke < vertical stroke V{sub td} vertical stroke / vertical stroke V{sub ts} vertical stroke can be well understood. This agreement is observed especially when the mass matrices have non-vanishing (1, 3) and (3, 1) off-diagonal elements. The phenomenological consequences of these for the allowed texture content and gross structural features of 'hierarchical' quark mass matrices are addressed from a model-independent prospective under the assumption of factorizable phases in these. The approximate and analytical expressions of the CKM matrix elements are derived and a detailed analysis reveals that such structures are in good agreement with the observed quark flavor mixing angles and the CP-violating phase at the 1σ level and call upon a further investigation of the realization of these structures from a top-down prospective. (orig.)

  12. A Minimal Model of Neutrino Flavor

    CERN Document Server

    Luhn, Christoph; Wingerter, Akın

    2012-01-01

    Models of neutrino mass which attempt to describe the observed lepton mixing pattern are typically based on discrete family symmetries with a non-Abelian and one or more Abelian factors. The latter so-called shaping symmetries are imposed in order to yield a realistic phenomenology by forbidding unwanted operators. Here we propose a supersymmetric model of neutrino flavor which is based on the group T7 and does not require extra Z_N or U(1) factors, which makes it the smallest realistic family symmetry that has been considered so far. At leading order, the model predicts tribimaximal mixing which arises completely accidentally from a combination of the T7 Clebsch-Gordan coefficients and suitable flavon alignments. Next-to-leading order (NLO) operators break the simple tribimaximal structure and render the model compatible with the recent results of the Daya Bay and Reno collaborations which have measured a reactor angle of around 9 degrees. Problematic NLO deviations of the other two mixing angles can be cont...

  13. Chiral U(1) flavor models and flavored Higgs doublets: the top FB asymmetry and the W jj

    Energy Technology Data Exchange (ETDEWEB)

    Ko, P.; Omura, Yuji; Yu, Chaehyun

    2012-01-01

    We present U(1) flavor models for leptophobic Z' with flavor dependent couplings to the right-handed up-type quarks in the Standard Model (SM), which can accommodate the recent data on the top forward-backward (FB) asymmetry and the dijet resonance associated with a W boson reported by CDF Collaboration. Such flavor-dependent leptophobic charge assignments generally require extra chiral fermions for anomaly cancellation. Also the chiral nature of U(1)' flavor symmetry calls for new U(1)'-charged Higgs doublets in order for the SM fermions to have realistic renormalizable Yukawa couplings. The stringent constraints from the top FB asymmetry at the Tevatron and the same sign top pair production at the LHC can be evaded due to contributions of the extra Higgs doublets. We also show that the extension could realize cold dark matter candidates.

  14. Emotional susceptibility trait modulates insula responses and functional connectivity in flavor processing

    Directory of Open Access Journals (Sweden)

    Sjoerd JH Ebisch

    2015-11-01

    Full Text Available The present study aimed at investigating the relationship between Emotional Susceptibility (ES, an aspect of the personality trait Neuroticism, and individual differences in the neural responses in anterior insula to primary sensory stimuli colored by affective valence, i.e. distasting or pleasantly tasting oral stimuli. In addition, it was studied whether intrinsic functional connectivity patterns of brain regions characterized by such differential responses could be related to ES. To this purpose 25 female participants underwent functional magnetic resonance imaging scanning, while being involved in a flavor experiment. During the experiment, flavor stimuli were administered consisting of small amounts of liquid with a different affective valence: neutral, pleasant, unpleasant. The results showed that individual differences in ES trait predicted distinct neural activity patterns to the different stimulus conditions in a region of left anterior insula that a previous meta-analysis revealed to be linked with olfacto-gustatory processing. Specifically, low ES was associated with enhanced neural responses to both pleasant and unpleasant stimuli, compared to neutral stimuli. By contrast, high ES participants showed equally strong neural responses to all types of stimuli without differentiating between the neutral and affective stimuli. Finally, during a task-free state, high ES trait appeared also to be related to decreased intrinsic functional connectivity between left anterior insula and left cerebellum. Our findings show that individual differences in ES are associated with differential anterior insula responses to primary sensory (flavor stimuli as well as to intrinsic functional cortico-cerebellar connectivity, the latter suggesting a basis in the brain intrinsic functional architecture of the regulation of emotional experiences.

  15. Open heavy flavor and quarkonia measurements in heavy-ion collisions at RHIC

    Directory of Open Access Journals (Sweden)

    Bielcik Jaroslav

    2014-04-01

    Full Text Available The properties of the hot and dense nuclear matter produced at RHIC in heavy-ion collisions can be investigated in multiple ways by heavy flavor production. The STAR and PHENIX experiments have excellent capability to study both open heavy flavor and quarkonia. Heavy quarks are produced in early stage of the collisions and the mechanisms of their interaction with nuclear matter are not yet well understood. The open heavy flavor hadrons can be studied using electrons from their semileptonic decays or via direct reconstruction through their hadronic decay channels. The heavy quarkonia production is expected to be sequentially suppressed depending on the temperature of the produced nuclear matter. However, cold nuclear matter effects play an important role and have to be well understood. In this paper we report recent results from the RHIC heavyion program on non-photonic electrons, direct reconstruction of charm mesons, J/ψ as well as ϒ in p+p, d+Au and Au+Au collisions at √sNN = 200 GeV.

  16. Collider Signals Of Top Quark Flavor Violation From A Warped ExtraDimension

    Energy Technology Data Exchange (ETDEWEB)

    Agashe, Kaustubh; Perez, Gilad; Soni, Amarjit

    2006-08-29

    We study top quark flavor violation in the framework of a warped extra dimension with the Standard Model (SM) fields propagating in the bulk. Such a scenario provides solutions to both the Planck-weak hierarchy problem and the flavor puzzle of the SM without inducing a flavor problem. We find that, generically, tcZ couplings receive a huge enhancement, in particular the right handed ones can be {Omicron}(1%). This results in BR (t {yields} cZ) at or above the sensitivity of the Large Hadron Collider (LHC). At the International Linear Collider (ILC), single top production, via e{sup +}e{sup -} {yields} t{bar c}, can be a striking signal for this scenario. In particular, it represents a physics topic of critical importance that can be explored even with a relatively low energy option, close to the tc threshold. At both the LHC and the ILC, angular distributions can probe the above prediction of dominance of right-handed couplings.

  17. Review of patents and application of spray drying in pharmaceutical, food and flavor industry.

    Science.gov (United States)

    Patel, Bhavesh B; Patel, Jayvadan K; Chakraborty, Subhashis

    2014-04-01

    Spray drying has always remained an energetic field of innovation in pharmaceutical, food and flavor industry since last couple of decades. The current communication embodies an in-depth application of spray drying in pulmonary drug delivery for production of uniform and respirable size particles suitable for nebulizers, dry powder inhalers (DPI) and pressurized metered dose inhalers (pMDI). The review also highlights spray drying application in the manufacturing of mucoadhesive formulation suitable for nasal cavities to improve the drug absorption and bioavailability. Recent research works and patents filed by various researchers on spray drying technology for solubility enhancement have also been accentuated. Benefits of spray drying in production of dry flavorings to meet a product with maximum yield and least flavor loss are also discussed. The use of spray drying in production of various food products like milk or soymilk powder, tomato pulp, dry fruit juice etc, and in encapsulation of vegetable oil or fish oil and dry creamer has been discussed. Current review also highlights the application of spray drying in the biotechnology field like production of dry influenza or measles vaccine as well as application in ceramic industry. Spray drying based patents issued by the U.S. Patent and Trademark Office in the area of drug delivery have also been included in the current review to emphasize importance of spray drying in the recent research scenario.

  18. Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content.

    Science.gov (United States)

    Murtaza, M A; Huma, N; Sameen, A; Murtaza, M S; Mahmood, S; Mueen-ud-Din, G; Meraj, A

    2014-11-01

    The adverse health effects of dietary sodium demand the production of cheese with reduced salt content. The study was aimed to assess the effect of reducing the level of sodium chloride on the texture, flavor, and sensory qualities of Cheddar cheese. Cheddar cheese was manufactured from buffalo milk standardized at 4% fat level by adding sodium chloride at 2.5, 2.0, 1.5, 1.0, and 0.5% (wt/wt of the curd obtained). Cheese samples were ripened at 6 to 8 °C for 180 d and analyzed for chemical composition after 1 wk; for texture and proteolysis after 1, 60, 120, and 180 d; and for volatile flavor compounds and sensory quality after 180 d of ripening. Decreasing the salt level significantly reduced the salt-in-moisture and pH and increased the moisture-in-nonfat-substances and water activity. Cheese hardness, toughness, and crumbliness decreased but proteolysis increased considerably on reducing the sodium content and during cheese ripening. Lowering the salt levels appreciably enhanced the concentration of volatile compounds associated with flavor but negatively affected the sensory perception. We concluded that salt level in cheese can be successfully reduced to a great extent if proteolysis and development of off-flavors resulted by the growth of starter and nonstarter bacteria can be controlled.

  19. Randall-Sundrum models vs. supersymmetry. The different flavor signatures

    Energy Technology Data Exchange (ETDEWEB)

    Gori, Stefania

    2010-07-15

    The Minimal Supersymmetric Standard Model based on flavor symmetries and models with a warped extra dimension as first proposed by Randall and Sundrum represent two of the best founded theories beyond the Standard Model. They provide two appealing solutions both to the gauge hierarchy problem and to the Standard Model flavor hierarchy problems. In this thesis we focus on a particular Randall-Sundrum model based on the custodial symmetry SU(2){sub L} x SU(2){sub R} x P{sub LR} in the bulk and on two Supersymmetric flavor models: the one based on a U(1) abelian flavor symmetry, the other on a SU(3) non abelian flavor symmetry. We first analyze and compare the flavor structure of the two frameworks, showing two possible ways to address the New Physics flavor problem: warped geometry and custodial protection vs. flavor symmetry. Subsequently, we study the impact of the new particles (Kaluza-Klein states in the Randall-Sundrum model and superpartners in Supersymmetry) in the K and B meson mixings and rare decays. We perform a global numerical analysis of the new physics effects in the models in question and we show that it is possible to naturally be in agreement with all the available data on {delta}F=2 observables, even fixing the energy scale of the models to the TeV range, in order to have new particles in the reach of the LHC. We then study distinctive patterns of flavor violation which can enable future experiments to distinguish the two frameworks. In particular, the specific correlations between the CP violating asymmetry in the B{sub s}{sup 0}- anti B{sub s}{sup 0} system, the rare decays B{sub s,d}{yields}{mu}{sup +}{mu}{sup -} and K{yields}{pi}{nu}anti {nu} allow in principle for an experimental test of the Randall-Sundrum model and of the two Supersymmetric flavor models and a clear distinction between the two frameworks, once new data will be available. (orig.)

  20. Broken S_3 Flavor Symmetry of Leptons and Quarks: Mass Spectra and Flavor Mixing Patterns

    CERN Document Server

    Xing, Zhi-zhong; Zhou, Shun

    2010-01-01

    We apply the discrete S_3 flavor symmetry to both lepton and quark sectors of the standard model extended by introducing one Higgs triplet and realizing the type-II seesaw mechanism for finite neutrino masses. The resultant mass matrices of charged leptons (M_l), neutrinos (M_nu), up-type quarks (M_u) and down-type quarks (M_d) have a universal form consisting of two terms: one is proportional to the identity matrix I and the other is proportional to the democracy matrix D. We argue that the textures of M_l, M_u and M_d are dominated by the D term, while that of M_nu is dominated by the I term. This hypothesis implies a near mass degeneracy of three neutrinos and can naturally explain why the mass matrices of charged fermions are strongly hierarchical, why the quark mixing matrix is close to I and why the lepton mixing matrix contains two large angles. We discuss a rather simple perturbation ansatz to break the S_3 symmetry and obtain more realistic mass spectra of leptons and quarks as well as their flavor m...

  1. Flavors in the Soup: An Overview of Heavy-Flavored Jet Energy Loss at CMS

    CERN Document Server

    Jung, Kurt

    2016-01-01

    Kurt E. Jung PhD, Purdue University, May 2016. Flavors in the Soup: An Overviewof Heavy-Flavored Jet Energy Loss at CMS. Major Professor: Wei Xie.The energy loss of jets in heavy-ion collisions is expected to depend on the flavorof the fragmenting parton. Thus, measurements of jet quenching as a function offlavor place powerful constraints on the thermodynamical and transport propertiesof the hot and dense medium. Measurements of the nuclear modification factorsof the heavy flavor tagged jets from charm and bottom quarks in both PbPb andpPb collisions can quantify such energy loss e↵ects. Specifically, pPb measurementsprovide crucial insights into the behavior of the cold nuclear matter e↵ect, whichis required to fully understand the hot and dense medium e↵ects on jets in PbPbcollisions. This dissertation presents the energy modification of b-jets in PbPb atppsN N = 2.76 TeV and pPb collisions at sN N = 5.02 TeV, along with the first everpmeasurements of charm jets in pPb collisions at sN N = 5.0...

  2. Effects of added glutamate on liking for novel food flavors.

    Science.gov (United States)

    Prescott, John

    2004-04-01

    Adding glutamate to foods increases their umami quality, their acceptability and their consumption. The functional significance of this palatability is unclear. Other highly palatable substances, e.g. sugar and fats, also increase liking for novel flavors with which they are repeatedly paired, especially when ingested. This is thought to reflect the rewarding effects of sugar and fat energy, post-ingestion. To determine if a liking for novel flavors can also be conditioned using glutamate, 44 subjects rated 10 ml samples of three novel soups for liking and familiarity, both before and after seven daily exposures to each of two soup flavors-one with added monosodium l-glutamate (MSG) (0.5% w/w; MSG+) and one without (MSG-). During exposure, subjects received either a 250 ml bowl of soup (Consume group) or a 10 ml sample (Taste group). There were no significant differences as a function of samples or groups, despite some trends for changes in liking to be higher in the consumed MSG+ condition. In a second experiment, 69 subjects were divided into three groups (Consume MSG+; Consume MSG-; Taste MSG+) in which they received nine exposures to one novel soup flavor. The Consume MSG+ group showed a significantly greater increase in liking than either the Consume MSG- or the Taste MSG+ groups, which did not differ. Changes in familiarity ratings reflected amount consumed, not MSG content. Pairing glutamate with a novel flavor can condition liking for that flavor. While post-ingestive effects of glutamate may be rewarding, flavor conditioning cannot be ruled out.

  3. Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir.

    Science.gov (United States)

    Walsh, Aaron M; Crispie, Fiona; Kilcawley, Kieran; O'Sullivan, Orla; O'Sullivan, Maurice G; Claesson, Marcus J; Cotter, Paul D

    2016-01-01

    Kefir is a putatively health-promoting dairy beverage that is produced when a kefir grain, consisting of a consortium of microorganisms, is added to milk to initiate a natural fermentation. Here, a detailed analysis was carried out to determine how the microbial population, gene content, and flavor of three kefirs from distinct geographic locations change over the course of 24-h fermentations. Metagenomic sequencing revealed that Lactobacillus kefiranofaciens was the dominant bacterial species in kefir during early stages of fermentations but that Leuconostoc mesenteroides became more prevalent in later stages. This pattern is consistent with an observation that genes involved in aromatic amino acid biosynthesis were absent from L. kefiranofaciens but were present in L. mesenteroides. Additionally, these shifts in the microbial community structure, and associated pathways, corresponded to changes in the levels of volatile compounds. Specifically, Acetobacter spp. correlated with acetic acid; Lactobacillus spp. correlated with carboxylic acids, esters and ketones; Leuconostoc spp. correlated with acetic acid and 2,3-butanedione; and Saccharomyces spp. correlated with esters. The correlation data suggest a causal relationship between microbial taxa and flavor that is supported by observations that addition of L. kefiranofaciens NCFB 2797 increased the levels of esters and ketones whereas addition of L. mesenteroides 213M0 increased the levels of acetic acid and 2,3-butanedione. Finally, we detected genes associated with probiotic functionalities in the kefir microbiome. Our results illustrate the dynamic nature of kefir fermentations and microbial succession patterns therein and can be applied to optimize the fermentation processes, flavors, and health-related attributes of this and other fermented foods. IMPORTANCE Traditional fermented foods represent relatively low-complexity microbial environments that can be used as model microbial communities to understand

  4. A Heavy Flavor Tracker for STAR

    Energy Technology Data Exchange (ETDEWEB)

    Chasman, C.; Beavis, D.; Debbe, R.; Lee, J.H.; Levine, M.J.; Videbaek, F.; Xu, Z.; Kleinfelder, S.; Li, S.; Cendejas, R.; Huang, H.; Sakai, S.; Whitten, C.; Joseph, J.; Keane, D.; Margetis, S.; Rykov, V.; Zhang, W.M.; Bystersky, M.; Kapitan, J.; Kushpil, V.; Sumbera, M.; Baudot, J.; Hu-Guo, C.; Shabetai, A.; Szelezniak, M.; Winter, M.; Kelsey, J.; Milner, R.; Plesko, M.; Redwine, R.; Simon, F.; Surrow, B.; Van Nieuwenhuizen, G.; Anderssen, E.; Dong, X.; Greiner, L.; Matis, H.S.; Morgan, S.; Ritter, H.G.; Rose, A.; Sichtermann, E.; Singh, R.P.; Stezelberger, T.; Sun, X.; Thomas, J.H.; Tram, V.; Vu, C.; Wieman, H.H.; Xu, N.; Hirsch, A.; Srivastava, B.; Wang, F.; Xie, W.; Bichsel, H.

    2008-02-25

    The STAR Collaboration proposes to construct a state-of-the-art microvertex detector,the Heavy Flavor Tracker (HFT), utilizing active pixel sensors and silicon strip technology. The HFT will significantly extend the physics reach of the STAR experiment for precision measurement of the yields and spectra of particles containing heavy quarks. This will be accomplished through topological identification of D mesons by reconstruction of their displaced decay vertices with a precision of approximately 50 mu m in p+p, d+A, and A+A collisions. The HFT consists of 4 layers of silicon detectors grouped into two sub-systems with different technologies, guaranteeing increasing resolution when tracking from the TPC and the Silicon Strip Detector (SSD) towards the vertex of the collision. The Intermediate Silicon Tracker (IST), consisting of two layers of single-sided strips, is located inside the SSD. Two layers of Silicon Pixel Detector (PIXEL) are inside the IST. The PIXEL detectors have the resolution necessary for a precision measurement of the displaced vertex. The PIXEL detector will use CMOS Active Pixel Sensors (APS), an innovative technology never used before in a collider experiment. The APSsensors are only 50 mu m thick and at a distance of only 2.5 cm from the interaction point. This opens up a new realm of possibilities for physics measurements. In particular, a thin detector (0.28percent radiation length per layer) in STAR makes it possible to do the direct topological reconstruction of open charm hadrons down to very low pT by the identification of the charged daughters of the hadronic decay.

  5. Short communication: Effect of oregano and caraway essential oils on the production and flavor of cow milk.

    Science.gov (United States)

    Lejonklev, J; Kidmose, U; Jensen, S; Petersen, M A; Helwing, A L F; Mortensen, G; Weisbjerg, M R; Larsen, M K

    2016-10-01

    Many essential oils and their terpene constituents display antimicrobial properties, which may affect rumen metabolism and influence milk production parameters. Many of these compounds also have distinct flavors and aromas that may make their way into the milk, altering its sensory properties. Essential oils from caraway (Carum carvi) seeds and oregano (Origanum vulgare) plants were included in dairy cow diets to study the effects on terpene composition and sensory properties of the produced milk, as well as feed consumption, production levels of milk, and methane emissions. Two levels of essential oils, 0.2 and 1.0g of oil/kg of dry matter, were added to the feed of lactating cows for 24d. No effects on feed consumption, milk production, and methane emissions were observed. The amount and composition of volatile terpenes were altered in the produced milk based on the terpene content of the essential oils used, with the total amount of terpenes increasing when essential oils were added to the diet. Sensory properties of the produced milk were altered as well, and milk samples from animals receiving essential oil treatment were perceived as having a fresher aroma and lower stored aroma and flavor. The levels of essential oils used in this study mimic realistic levels of essential oils in herbs from feed, but were too low to affect milk production and methane emissions, and their inclusion in the animal diet did not adversely affect milk flavor.

  6. Bose-Einstein Condensation in Strong-Coupling Quark Color Superconductor near Flavor SU(3) Limit

    Institute of Scientific and Technical Information of China (English)

    ZHANG Xiao-Bing; REN Chun-Fu; ZHANG Yi

    2011-01-01

    Near the flavor SU(3) limit, we propose an analytical description for color-flavor-locked-type Bardeen-Cooper-Schrieffer (BCS) phase in the Nambu Jona-Lasinio (NJL) model. The diquark behaviors in light-flavor and strange-flavor-involved channels and Bose-Einstein condensation (BEC) of bound diquark states are studied. When the attractive interaction between quarks is strong enough, a BCS-BEC crossover is predicted in the environment with color-flavor-locked pairing pattern. The resulting Bose-Einstein condensed phase is found to be an intergrade phase before the emergence of the previous-predicted BEC phase in two-flavor quark superconductor.

  7. Robust conditioned flavor preference produced by intragastric starch infusions in rats.

    Science.gov (United States)

    Sclafani, A; Nissenbaum, J W

    1988-10-01

    Rats were intragastrically infused with hydrolyzed starch (16% Polycose) or water as they drank cherry- or grape-flavored water during 23-h/day tests; chow was available ad libitum. After 4 conditioning days the rats displayed a near-total preference (96%) for the starch-paired flavor over the water-paired flavor in two-choice tests. This conditioned flavor preference persisted during a 4-day extinction test when both flavors were paired with water infusions. The results demonstrate that the postingestive actions of starch are rewarding to nondeprived rats and can condition strong and long-lasting flavor preferences.

  8. Diacetyl and 2,3-pentanedione exposure of human cultured airway epithelial cells: Ion transport effects and metabolism of butter flavoring agents

    Science.gov (United States)

    Zaccone, Eric J.; Goldsmith, W. Travis; Shimko, Michael J.; Wells, J.R.; Schwegler-Berry, Diane; Willard, Patsy A.; Case, Shannon L.; Thompson, Janet A.; Fedan, Jeffrey S.

    2016-01-01

    Inhalation of butter flavoring by workers in the microwave popcorn industry may result in “popcorn workers' lung.” In previous in vivo studies rats exposed for 6 h to vapor from the flavoring agents, diacetyl and 2,3-pentanedione, acquired flavoring concentration-dependent damage of the upper airway epithelium and airway hyporeactivity to inhaled methacholine. Because ion transport is essential for lung fluid balance, we hypothesized that alterations in ion transport may be an early manifestation of butter flavoring-induced toxicity. We developed a system to expose cultured human bronchial/tracheal epithelial cells (NHBEs) to flavoring vapors. NHBEs were exposed for 6 h to diacetyl or 2,3-pentanedione vapors (25 or ≥60 ppm) and the effects on short circuit current and transepithelial resistance (Rt) were measured. Immediately after exposure to 25 ppm both flavorings reduced Na+ transport, without affecting Cl− transport or Na+,K+-pump activity. Rt was unaffected. Na+ transport recovered 18 h after exposure. Concentrations (100–360 ppm) of diacetyl and 2,3-pentanedione reported earlier to give rise in vivo to epithelial damage, and 60 ppm, caused death of NHBEs 0 h post-exposure. Analysis of the basolateral medium indicated that NHBEs metabolize diacetyl and 2,3-pentanedione to acetoin and 2-hydroxy-3-pentanone, respectively. The results indicate that ion transport is inhibited transiently in airway epithelial cells by lower concentrations of the flavorings than those that result in morphological changes of the cells in vivo or in vitro. PMID:26454031

  9. Diacetyl and 2,3-pentanedione exposure of human cultured airway epithelial cells: Ion transport effects and metabolism of butter flavoring agents.

    Science.gov (United States)

    Zaccone, Eric J; Goldsmith, W Travis; Shimko, Michael J; Wells, J R; Schwegler-Berry, Diane; Willard, Patsy A; Case, Shannon L; Thompson, Janet A; Fedan, Jeffrey S

    2015-12-15

    Inhalation of butter flavoring by workers in the microwave popcorn industry may result in “popcorn workers' lung.” In previous in vivo studies rats exposed for 6 h to vapor from the flavoring agents, diacetyl and 2,3-pentanedione, acquired flavoring concentration-dependent damage of the upper airway epithelium and airway hyporeactivity to inhaled methacholine. Because ion transport is essential for lung fluid balance,we hypothesized that alterations in ion transport may be an early manifestation of butter flavoring-induced toxicity.We developed a system to expose cultured human bronchial/tracheal epithelial cells (NHBEs) to flavoring vapors. NHBEs were exposed for 6 h to diacetyl or 2,3-pentanedione vapors (25 or ≥ 60 ppm) and the effects on short circuit current and transepithelial resistance (Rt) were measured. Immediately after exposure to 25 ppm both flavorings reduced Na+ transport,without affecting Cl- transport or Na+,K+-pump activity. Rt was unaffected. Na+ transport recovered 18 h after exposure. Concentrations (100-360 ppm) of diacetyl and 2,3-pentanedione reported earlier to give rise in vivo to epithelial damage, and 60 ppm, caused death of NHBEs 0 h post-exposure. Analysis of the basolateral medium indicated that NHBEs metabolize diacetyl and 2,3-pentanedione to acetoin and 2-hydroxy-3-pentanone, respectively. The results indicate that ion transport is inhibited transiently in airway epithelial cells by lower concentrations of the flavorings than those that result in morphological changes of the cells in vivo or in vitro.

  10. Lepton Flavor and Nonuniversality from Minimal Composite Higgs Setups

    Science.gov (United States)

    Carmona, Adrián; Goertz, Florian

    2016-06-01

    We present a new class of models of lepton flavor in the composite Higgs framework. Following the concept of minimality, they lead to a rich phenomenology in good agreement with the current experimental picture. Because of a unification of the right-handed leptons, our scenario is very predictive and can naturally lead to a violation of lepton-flavor universality in neutral current interactions. We will show that, in particular, the anomaly in RK=B (B →K μ+μ-)/B (B →K e+e-), found by LHCb, can be addressed, while other constraints from quark- and lepton-flavor physics are met. In fact, the minimal structure of the setup allows for the implementation of a very powerful flavor protection, which avoids the appearance of new sources of flavor-changing neutral currents to very good approximation. Finally, the new lepton sector provides a parametrically enhanced correction to the Higgs mass, such that the need for ultralight top partners is weakened considerably, linking the mass of the latter with the size of the neutrino masses.

  11. Flavor comparison of natural cheeses manufactured in different countries.

    Science.gov (United States)

    Koppel, Kadri; Chambers, Delores H

    2012-05-01

    The objective of this study was to determine the main flavor components of different natural aged cheese types from various countries and determine whether a unique sensory characteristic exists within specific countries for European cheeses. The flavor of 152 cheeses from Estonia, France, Italy, Germany, Holland, Austria, England, Greece, Ireland, Spain, Switzerland, Sweden, Belgium, and Denmark were described during 4 independent studies. The sensory data from these studies were combined. The cheeses were sorted according to milk type and texture, and flavor characteristics of these groups were described. The main flavor characteristics of the cheeses tested were salty, sweet, sour, astringent, biting, pungent, sharp, nutty, musty/earthy, dairy fat, buttery, and dairy sweet. The cluster analysis divided the cheeses into 4 clusters: clusters 1 and 2 were sour, dairy sour, salty, astringent, biting, and varied in buttery (cluster 1) and sharp notes (cluster 2). Cluster 1 and 2 were mainly composed of French cheeses, while clusters 3 and 4 represented cheeses from various countries. Cluster 3 and 4 were sweet, with cooked milk and nutty characteristics and varied from buttery (cluster 3) to sharp notes (cluster 4). Cheeses from some countries, for example, France and Estonia, generally exhibited common sensory characteristics within the specific country, but cheeses from some other countries, such as Italy, varied widely, and seemed to have no common sensory theme. Most regional cheese standards are not specific about flavor profiles and these results suggest it may be possible to start a further characterization of cheeses in some countries.

  12. Heavy Flavor Production in Heavy Ion Collisions at CMS

    CERN Document Server

    Sun, Jian

    2016-01-01

    Studies of Heavy flavor production are of great interest in heavy ion collisions. In the produced medium, the binding potential between a quark and antiquark in quarkonium is screened by surrounding light quarks and antiquarks. Thus, the various quarkonium states are expected to be melt at different temperatures depending on their binding energies, which allows us to characterize the QCD phase transition. In addition, open heavy flavor production are relevant for flavor-dependence of the in-medium parton energy loss. In QCD, gluons are expected to lose more energy compared to quarks when passing through the QGP due to the larger color charge. Compared to light quarks, heavy quarks are expected to lose less radiative energy because gluon radiation is suppressed at angles smaller than the ratio of the quark mass to its energy. This dead cone effect (and its disappearance at high transverse momentum) can be studied using open heavy flavor mesons and heavy flavor tagged jets. With CMS detector, quarkonia, open he...

  13. Quantum Zeno effect and the impact of flavor in leptogenesis

    CERN Document Server

    Blanchet, S; Raffelt, G G

    2006-01-01

    In thermal leptogenesis, the cosmic matter-antimatter asymmetry is produced by CP violation in the decays N --> l + \\Phi of heavy right-handed Majorana neutrinos N into ordinary leptons l and Higgs particles \\Phi. If some charged-lepton Yukawa couplings are in equilibrium during the leptogenesis epoch, the l interactions with the background medium are flavor sensitive and the coherence of their flavor content defined by N --> l+\\Phi is destroyed, modifying the efficiency of the inverse decays. We point out, however, that it is not enough that the flavor-sensitive processes are fast on the cosmic expansion time scale, they must be fast relative to the N l +\\Phi reactions lest the flavor amplitudes of l remain frozen by the repeated N l+\\Phi ``measurements''. Our more restrictive requirement is significant in the most interesting ``strong wash-out case'' where N l +\\Phi is fast relative to the cosmic expansion rate. We derive conditions for the unflavored treatment to be adequate and for flavor effects to be...

  14. Gauged Flavor Group with Left-Right Symmetry

    CERN Document Server

    Guadagnoli, Diego; Sung, Ilmo

    2011-01-01

    We construct an anomaly-free extension of the left-right symmetric model, where the maximal flavor group is gauged and anomaly cancellation is guaranteed by adding new vectorlike fermion states. We address the question of the lowest allowed flavor symmetry scale consistent with data. Because of the mechanism recently pointed out by Grinstein et al. tree-level flavor changing neutral currents turn out to play a very weak constraining role. The same occurs, in our model, for electroweak precision observables. The main constraint turns out to come from WR-mediated flavor changing neutral current box diagrams, primarily K - Kbar mixing. In the case where discrete parity symmetry is present at the TeV scale, this constraint implies lower bounds on the mass of vectorlike fermions and flavor bosons of 5 and 10 TeV respectively. However, these limits are weakened under the condition that only SU(2)_R x U(1)_{B-L} is restored at the TeV scale, but not parity. For example, assuming the SU(2) gauge couplings in the rati...

  15. Sterile particles from the flavor gauge model of masses

    Science.gov (United States)

    Smetana, Adam

    2013-04-01

    Our motivation is to study a dynamics which has the ambition to underlie models of the electroweak symmetry breaking via the condensation of known fermions. The right-handed neutrinos and the seesaw mechanism are necessary ingredients for viability of this scenario. The existence of right-handed neutrinos follows from theoretical consistence of a model based on dynamical flavor gauge symmetry breaking. The model is defined by a particular flavor representation setting of electroweakly charged fermions. Only finite number of versions of the model exists. They differ by the number and the flavor structure of the right-handed neutrino sector. We choose for inspection one of them, the non-minimal version with right-handed neutrinos in one sextet and four anti-triplet flavor representations. We show that a Majorana pairing of the sextet right-handed neutrinos is responsible for the flavor symmetry breaking and for the seesaw pattern of the neutrino mass matrix. The dynamically generated neutrino mass matrix spontaneously breaks the lepton number and the chiral sterility symmetry of the right-handed neutrino sector. As a result, a spectrum of majorons, neutrino composites, manifests. We study main characteristics of both massive sterile neutrinos and majorons.

  16. Effects of extended context discrimination training and context extinction on transfer of context dependency of conditioned flavor aversion.

    Science.gov (United States)

    Iguchi, Yoshio; Fukumoto, Kazuya; Sawa, Kosuke; Ishii, Kiyoshi

    2014-03-01

    We trained rats in a context discrimination paradigm by pairing a sucrose solution with lithium chloride in one context (conditioning context) and simple exposure to the same fluid in a second (neutral) context to establish a context-dependent aversion to the conditioned fluid. We then investigated whether transfer of the context dependency to a test fluid (a sodium chloride solution) was affected by two post-discrimination training treatments, an extended context discrimination training, and non-reinforced exposure to the conditioning context (context extinction). We found that the context-dependent flavor aversion that had been specific to sucrose transferred to the test fluid after the extensive training (Experiment 1). Context extinction eliminated the transfer effect that had been observed immediately after the context discrimination training (Experiment 2). In addition, an aversion acquired by sucrose through a simple conditioning of sucrose-LiCl pairings did not generalize to the test fluid (Experiment 3). These results emphasize the importance of a Pavlovian excitatory association between the conditioning context and nausea as a primary source of transfer of the context dependency, rather than a generalization of aversion acquired by the conditioned fluid to the test fluid.

  17. A flavor kit for BSM models

    Energy Technology Data Exchange (ETDEWEB)

    Porod, Werner [Universitaet Wuerzburg, Institut fuer Theoretische Physik und Astronomie, Wuerzburg (Germany); Staub, Florian [BCTP und Physikalisches Institut, Universitaet Bonn, Bonn (Germany); Vicente, Avelino [Universite de Liege, IFPA, Liege (Belgium)

    2014-08-15

    We present a new kit for the study of flavor observables in models beyond the standard model. The setup is based on the public codes SARAH and SPheno and allows for an easy implementation of new observables. The Wilson coefficients of the corresponding operators in the effective lagrangian are computed by SPheno modules written by SARAH. New operators can also be added by the user in a modular way. For this purpose a handy Mathematica package called thePreSARAHhas been developed. This uses FeynArts and FormCalc to derive generic form factors at tree- and 1-loop levels and to generate the necessary input files for SARAH. This framework has been used to implement BR(l{sub α} → l{sub β}γ), BR(l{sub α} → 3l{sub β}), CR(μ - e, A), BR(τ → P l), BR(h → l{sub α}l{sub β}), BR(Z → l{sub α}l{sub β}), BR(B{sup 0}{sub s,d} → l anti l), BR(anti B → X{sub s}γ), BR(anti B → X{sub s}l anti l), BR(anti B → X{sub d,s}νanti ν), BR(K{sup +} → π{sup +}νanti ν), BR(K{sub L} → π{sup 0}νanti ν), ΔM{sub B{sub s,B{sub d}}}, ΔM{sub K}, ε{sub K}, BR(B → Kμanti μ), BR(B → lν), BR(D{sub s} → lν) and BR(K → lν) in SARAH. Predictions for these observables can now be obtained in a wide range of SUSY and non-SUSY models. Finally, the user can use the same approach to easily compute additional observables. (orig.)

  18. Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder.

    Science.gov (United States)

    Jervis, M G; Smith, T J; Drake, M A

    2015-04-01

    Recent studies have demonstrated the effect of bleaching conditions and bleaching agent on flavor and functional properties of whey protein ingredients. Solids concentration at bleaching significantly affected bleaching efficacy and flavor effects of different bleaching agents. It is not known if these parameters influence quality of sweet whey powder (SWP). The purpose of this study was to determine the effects of solids concentration and bleaching agent on the flavor and bleaching efficacy of SWP. Colored cheddar whey was manufactured, fat separated, and pasteurized. Subsequently, the whey (6.7% solids) was bleached, concentrated using reverse osmosis (RO) to 14% solids, and then spray dried, or whey was concentrated before bleaching and then spray dried. Bleaching treatments included a control (no bleaching, 50 °C, 60 min), hydrogen peroxide (HP; 250 mg/kg, 50 °C, 60 min), benzoyl peroxide (50 mg/kg, 50 °C, 60 min), lactoperoxidase (20 mg/kg of HP, 50 °C, 30 min), and external peroxidase (MaxiBright, DSM Food Specialties, Delft, the Netherlands; 2 dairy bleaching units/mL, 50 °C, 30 min). The experiment was repeated in triplicate. Sensory properties and volatile compounds of SWP were evaluated by a trained panel and gas chromatography-mass spectrometry, respectively. Bleaching efficacy (norbixin destruction) and benzoic acid were measured by HPLC. Differences in bleaching efficacy, sensory and volatile compound profiles, and benzoic acid were observed with different bleaching agents, consistent with previous studies. Solids concentration affected bleaching efficacy of HP, but not other bleaching agents. The SWP from whey bleached with HP or lactoperoxidase following RO had increased cardboard and fatty flavors and higher concentrations of lipid oxidation compounds compared with SWP from whey bleached before RO. The SWP bleached with benzoyl peroxide after RO contained less benzoic acid than SWP from whey bleached before RO. These results indicate that

  19. Neutrino flavor transformation in the lepton-asymmetric universe

    CERN Document Server

    Johns, Lucas; Cirigliano, Vincenzo; Paris, Mark W; Fuller, George M

    2016-01-01

    We investigate neutrino flavor transformation in the early universe in the presence of a lepton asymmetry, focusing on a two-flavor system with 1 - 3 mixing parameters. We identify five distinct regimes that emerge in an approximate treatment neglecting collisions as the initial lepton asymmetry at high temperature is varied from values comparable to current constraints on the lepton number down to values at which the neutrino-neutrino forward-scattering potential is negligible. The characteristic phenomena occurring in these regimes are (1) large synchronized oscillations, (2) minimal flavor transformation, (3) asymmetric (neutrino- or antineutrino-only) MSW, (4) partial MSW, and (5) symmetric MSW. We examine our numerical results in the framework of adiabaticity, and we illustrate how they are modified by collisional damping. Finally, we point out the existence of matter-neutrino resonances in the early universe and show that they suffer from non-adiabaticity.

  20. Low-energy Variety of Asymmetric SUSY Flavor Structure

    CERN Document Server

    Inoue, K; Yoshioka, K; Inoue, Kenzo; Kojima, Kentaro; Yoshioka, Koichi

    2007-01-01

    In this letter we study the low-energy phenomenology and cosmological implications of supersymmetric grand unified theory with asymmetric flavor structure, which is suggested by the recent observation of fermion masses and mixing angles. The predictions of the scenario are rather dependent on a Yukawa parameter fixed by group-theoretical argument. A reduced value of the parameter gives a resolution to the sign problem of supersymmetric Higgs mass \\mu, with which the theory becomes simultaneously consistent with the experimental data of bottom/tau mass ratio, flavor-changing rare decay of bottom quark, and the muon anomalous magnetic moment. The relic abundance of the lightest superparticle as cold dark matter of the universe is also investigated in light of the three-years WMAP result. A new source of flavor violation is found in the D-term induced scalar masses, that is a distinctive signature of the generation asymmetry.

  1. Continuous Flavor Symmetries and the Stability of Asymmetric Dark Matter

    CERN Document Server

    Bishara, Fady

    2014-01-01

    Generically, the asymmetric interactions in asymmetric dark matter (ADM) models lead to decaying DM. We show that, for ADM that carries nonzero baryon number, the continuous flavor symmetries that generate the flavor structure in the quark sector also imply a looser lower bound on the mass scale of the asymmetric mediators between the dark and visible sectors. The mediators for $B=2$ ADM that can produce a signal in the future indirect dark matter searches can thus also be searched for at the LHC. For two examples of the mediator models, with either the MFV or Froggatt-Nielsen flavor breaking pattern, we derive the FCNC constraints and discuss the search strategies at the LHC.

  2. Discrete flavor symmetries in D-brane models

    CERN Document Server

    Marchesano, Fernando; Vázquez-Mercado, Liliana

    2013-01-01

    We study the presence of discrete flavor symmetries in D-brane models of particle physics. By analyzing the compact extra dimensions of these models one can determine when such symmetries exist both in the context of intersecting and magnetized D-brane constructions. Our approach allows to distinguish between approximate and exact discrete symmetries, and it can be applied to compactification manifolds with continuous isometries or to manifolds that only contain discrete isometries, like Calabi-Yau three-folds. We analyze in detail the class of rigid D-branes models based on a Z_2 x Z'_2 toroidal orientifold, for which the flavor symmetry group is either the dihedral group D_4 or tensor products of it. We construct explicit Pati-Salam examples in which families transform in non-Abelian representations of the flavor symmetry group, constraining Yukawa couplings beyond the effect of massive U(1) D-brane symmetries.

  3. Topological susceptibility with three flavors of staggered quarks

    CERN Document Server

    Aubin, C; Billeter, B; DeTar, C; Gottlieb, S; Gregory, E; Heller, U M; Hetrick, J E; Osborn, J; Sugar, R L; Toussaint, D; Billeter, Brian; Gottlieb, Steven

    2005-01-01

    As one test of the validity of the staggered-fermion fourth-root determinant trick, we examine the suppression of the topological susceptibility of the QCD vacuum in the limit of small quark mass. The suppression is sensitive to the number of light sea quark flavors. Our study is done in the presence of 2+1 flavors of dynamical quarks in the improved staggered fermion formulation. Variance-reduction techniques provide better control of statistical errors. New results from staggered chiral perturbation theory account for taste-breaking effects in the low-quark mass behavior of the susceptibility, thereby reducing scaling violations from this source. Measurements over a range of quark masses at two lattice spacings permit a rough continuum extrapolation to remove the remaining lattice artifacts. The results are consistent with chiral perturbation theory with the correct flavor counting.

  4. Study on the mechanism of open-flavor strong decays

    Institute of Scientific and Technical Information of China (English)

    LI Bao-Fei; CHEN Xiao-Lin; DENG Wei-Zhen

    2012-01-01

    Open-flavor strong decays are studied based on the interaction of a potential quark model.The decay process is related to the s-channel contribution of the same scalar confinement and one-gluon-exchange (OGE) interaction in the quark model.After we adopt the prescription of massive gluons in a time-like region from the lattice calculation,the approximation of four-fermion interaction is applied.The numerical calculation is performed to the meson decays in u,d and s light flavor sectors.The analysis of the D/S ratios of b1 → ωπ and a1 → pπ shows that the scalar interaction should be dominant in the open-flavor decays.

  5. A flavor-safe composite explanation of $R_K$

    CERN Document Server

    Carmona, Adrian

    2016-01-01

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

  6. Gamma ray constraints on flavor violating asymmetric dark matter

    DEFF Research Database (Denmark)

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

    2012-01-01

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

  7. Lepton Number and Lepton Flavor Violation through Color Octet States

    CERN Document Server

    Choubey, Sandhya; Mitra, Manimala; Rodejohann, Werner

    2012-01-01

    We discuss neutrinoless double beta decay and lepton flavor violating decays such as $\\mu->e\\gamma$ in the colored seesaw scenario. In this mechanism, neutrino masses are generated at one-loop via the exchange of TeV-scale fermionic and scalar color octets. The same particles mediate lepton number and flavor violating processes. We show that within this framework a dominant color octet contribution to neutrinoless double beta decay is possible without being in conflict with constraints from lepton flavor violating processes. We furthermore compare the "direct" color octet contribution to neutrinoless double beta decay with its "indirect" contribution, namely the usual standard light Majorana neutrino exchange. For degenerate color octet fermionic states both contributions are proportional to the usual effective mass, while for non-degenerate octet fermions this feature is not present. Depending on the model parameters, either of the contributions can be dominant.

  8. Lepton number and lepton flavor violation through color octet states

    Science.gov (United States)

    Choubey, Sandhya; Duerr, Michael; Mitra, Manimala; Rodejohann, Werner

    2012-05-01

    We discuss neutrinoless double beta decay and lepton flavor violating decays such as μ → eγ in the colored seesaw scenario. In this mechanism, neutrino masses are generated at one-loop via the exchange of TeV-scale fermionic and scalar color octets. The same particles mediate lepton number and flavor violating processes. We show that within this framework a dominant color octet contribution to neutrinoless double beta decay is possible without being in conflict with constraints from lepton flavor violating processes. We furthermore compare the "direct" color octet contribution to neutrinoless double beta decay with the "indirect" contribution, namely the usual standard light Majorana neutrino exchange. For degenerate color octet fermionic states both contributions are proportional to the usual effective mass, while for non-degenerate octet fermions this feature is not present. Depending on the model parameters, either of the contributions can be dominant.

  9. Supernova neutrino three-flavor evolution with dominant collective effects

    CERN Document Server

    Fogli, Gianluigi; Marrone, Antonio; Tamborra, Irene

    2008-01-01

    Neutrino and antineutrino fluxes from a core-collapse galactic supernova are studied, within a representative three-flavor scenario with inverted mass hierarchy and tiny 1-3 mixing. The initial flavor evolution is dominated by collective self-interaction effects, which are computed in a full three-family framework along an averaged radial trajectory. During the whole time span considered (t=1-20 s), neutrino and antineutrino spectral splits emerge as dominant features in the energy domain for the final, observable fluxes. Some minor or unobservable three-family features (e.g, related to the muonic-tauonic flavor sector) are also discussed for completeness. The main results can be useful for SN event rate simulations in specific detectors.

  10. Flavor changing neutral currents in a realistic composite technicolor model

    Science.gov (United States)

    Carone, Christopher D.; Hamilton, Rowan T.

    1993-03-01

    We consider the phenomenology of a composite technicolor model proposed recently by Georgi. Composite technicolor interactions produce four-quark operators in the low energy theory that contribute to flavor changing neutral current processes. While we expect operators of this type to be induced at the compositeness scale by the flavor-symmetry breaking effects of the preon mass matrices, the Georgi model also includes operators from higher scales that are not GIM-suppressed. Since these operators are potentially large, we study their impact on flavor changing neutral currents and CP violation in the neutral K, B, and D meson systems. Notably, we find that this model gives rise to a typical value for {ɛ‧}/{ɛ} that is much smaller than most standard model estimates.

  11. Lepton flavor violation in the Simplest Little Higgs model

    CERN Document Server

    Roig, P

    2016-01-01

    Little Higgs Models are a possible elegant solution to the hierarchy problem on the Higgs mass. As they predict naturally small deviations with respect to SM results, they are in agreement with all current experimental data. In this contribution, we review lepton flavor violation in the Simplest Little Higgs model focusing on semileptonic lepton flavor violating tau decays (where some new results are presented) and $H\\to\\ell\\ell'$. Within this model, the most promising decay channels for discovering lepton flavor violation are $\\mu\\to e$ conversion in nuclei, $\\mu\\to e\\gamma^{(*)}$, $\\tau\\to (e/\\mu)\\gamma$ and $\\tau\\to (e/\\mu) (\\pi^+\\pi^-/\\rho)$.

  12. The strong coupling constant of QCD with four flavors

    Energy Technology Data Exchange (ETDEWEB)

    Tekin, Fatih

    2010-11-01

    In this thesis we study the theory of strong interaction Quantum Chromodynamics on a space-time lattice (lattice QCD) with four flavors of dynamical fermions by numerical simulations. In the early days of lattice QCD, only pure gauge field simulations were accessible to the computational facilities and the effects of quark polarization were neglected. The so-called fermion determinant in the path integral was set to one (quenched approximation). The reason for this approximation was mainly the limitation of computational power because the inclusion of the fermion determinant required an enormous numerical effort. However, for full QCD simulations the virtual quark loops had to be taken into account and the development of new machines and new algorithmic techniques made the so-called dynamical simulations with at least two flavors possible. In recent years, different collaborations studied lattice QCD with dynamical fermions. In our project we study lattice QCD with four degenerated flavors of O(a) improved Wilson quarks in the Schroedinger functional scheme and calculate the energy dependence of the strong coupling constant. For this purpose, we determine the O(a) improvement coefficient c{sub sw} with four flavors and use this result to calculate the step scaling function of QCD with four flavors which describes the scale evolution of the running coupling. Using a recursive finite-size technique, the {lambda} parameter is determined in units of a technical scale L{sub max} which is an unambiguously defined length in the hadronic regime. The coupling {alpha}{sub SF} of QCD in the so-called Schroedinger functional scheme is calculated over a wide range of energies non-perturbatively and compared with 2-loop and 3-loop perturbation theory as well as with the non-perturbative result for only two flavors. (orig.)

  13. Phenomenology of S_4 Flavor Symmetric extra U(1) model

    CERN Document Server

    Daikoku, Yasuhiro

    2013-01-01

    We study several phenomenologies of an E_6 inspired extra U(1) model with S_4 flavor symmetry. With the assignment of left-handed quarks and leptons to S_4-doublet, SUSY flavor problem is softened. As the extra Higgs bosons are neutrinophilic, baryon number asymmetry in the universe is realized by leptogenesis without causing gravitino overproduction. We find that the allowed region for the lightest chargino mass is given by 100-140 GeV, if the dark matter is a singlino dominated neutralino whose mass is about 36 GeV.

  14. Realization of the Lepton Flavor Structure from Point Interactions

    CERN Document Server

    Fujimoto, Yukihiro; Sakamoto, Makoto; Takahashi, Ryo

    2014-01-01

    We investigate a 5d gauge theory on $S^1$ with point interactions. The point interactions describe extra boundary conditions and provide three generations, the charged lepton mass hierarchy, the lepton flavor mixing and tiny degenerated neutrino masses after choosing suitable boundary conditions and parameters. The existence of the restriction in the flavor mixing, which appears from the configuration of the extra dimension, is one of the features of this model. Tiny Yukawa couplings for the neutrinos also appears without the see-saw mechanism nor symmetries in our model. The magnitude of CP violation in the leptons can be a prediction and is consistent with the current experimental data.

  15. Flavors in the microscopic approach to N=1 gauge theories

    CERN Document Server

    Ferrari, Frank

    2009-01-01

    In this note, we solve an extended version of the N=1 super Yang-Mills theory with gauge group U(N), an adjoint chiral multiplet and Nf flavors of quarks, by using the N=1 microscopic formalism based on Nekrasov's sums over colored partitions. Our main new result is the computation of the general mesonic operators. We prove that the generalized Konishi anomaly equations with flavors are satisfied at the non-perturbative level. This yields in particular a microscopic, first principle derivation of the matrix model disk diagram contributions that must be included in the Dijkgraaf-Vafa approach.

  16. Leptons and Quarks from a Discrete Flavor Symmetry

    CERN Document Server

    Ahn, Y H

    2013-01-01

    We propose a new model of leptons and quarks based on the discrete flavor symmetry $T'$, the double covering of $A_4$, in which the hierarchies of charged fermion masses and the mildness of neutrino masses are responsible for Higgs scalars. After spontaneous breaking of flavor symmetry, with the constraint of renormalizability in the Lagrangian, the leptons have $m_{e}=0$ and the quarks have the Cabibbo-Kobayashi-Maskawa (CKM) mixing angles $\\theta^{q}_{12}=13^{\\circ}, \\theta^{q}_{23}=0^{\\circ}$ and $\\theta^{q}_{13}=0^{\\circ}$. Thus, certain effective dimension-5 operators are introduced, which induce $m_{e}\

  17. Discrete Flavor Symmetries and Models of Neutrino Mixing

    CERN Document Server

    Altarelli, Guido

    2010-01-01

    We review the application of non abelian discrete groups to the theory of neutrino masses and mixing, which is strongly suggested by the agreement of the Tri-Bimaximal mixing pattern with experiment. After summarizing the motivation and the formalism, we discuss specific models, based on A4, S4 and other finite groups, and their phenomenological implications, including lepton flavor violating processes, leptogenesis and the extension to quarks. In alternative to Tri-Bimaximal mixing the application of discrete flavor symmetries to quark-lepton complementarity and Bimaximal Mixing is also considered.

  18. B and D meson decay constants from 2+1 flavor improved staggered simulations

    CERN Document Server

    Neil, E T; Bazavov, A; Bernard, C; Bouchard, C M; DeTar, C; Di Pierro, M; El-Khadra, A X; Evans, R T; Freeland, E; Gamiz, E; Gottlieb, Steven; Heller, U M; Hetrick, J E; Jain, R; Kronfeld, A S; Laiho, J; Levkova, L; Mackenzie, P B; Oktay, M B; Simone, J N; Sugar, R; Toussaint, D; Van de Water, R S

    2011-01-01

    We give an update on simulation results for the decay constants f_B, f_{B_s}, f_D and f_{D_s}. These decay constants are important for precision tests of the standard model, in particular entering as inputs to the global CKM unitarity triangle fit. The results presented here make use of the MILC (2+1)-flavor asqtad ensembles, with heavy quarks incorporated using the clover action with the Fermilab method. Partially quenched, staggered chiral perturbation theory is used to extract the decay constants at the physical point. In addition, we give error projections for a new analysis in progress, based on an extended data set.

  19. Binary pattern flavored feature extractors for Facial Expression Recognition: An overview

    DEFF Research Database (Denmark)

    Kristensen, Rasmus Lyngby; Tan, Zheng-Hua; Ma, Zhanyu;

    2015-01-01

    This paper conducts a survey of modern binary pattern flavored feature extractors applied to the Facial Expression Recognition (FER) problem. In total, 26 different feature extractors are included, of which six are selected for in depth description. In addition, the paper unifies important FER...... terminology, describes open challenges, and provides recommendations to scientific evaluation of FER systems. Lastly, it studies the facial expression recognition accuracy and blur invariance of the Local Frequency Descriptor. The paper seeks to bring together disjointed studies, and the main contribution...

  20. Isospin splittings of meson and baryon masses from three-flavor lattice QCD + QED

    CERN Document Server

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

    2015-01-01

    Lattice QCD simulations are now reaching a precision where isospin breaking effects become important. Previously, we have developed a program to systematically investigate the pattern of flavor symmetry beaking within QCD and successfully applied it to meson and baryon masses involving up, down and strange quarks. In this Letter we extend the calculations to QCD + QED and present our first results on isospin splittings in the pseudoscalar meson and baryon octets. In particular, we obtain $M_{\\pi^+}-M_{\\pi^0}=4.60(20)\\,\\mbox{MeV}$ and $M_n-M_p=1.35(18)\\,\\mbox{MeV}$.