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

    NARCIS (Netherlands)

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

    2009-01-01

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

  3. 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

  4. [The clinical importance of affective temperaments].

    Science.gov (United States)

    Eöry, Ajándék; Rihmer, Zoltán

    2011-01-01

    Intensive research on affective temperaments began no more than a decade ago as a result of Akiskal's work in the field. Based on ancient Greek and later the Kraepelinian concept of temperament Akiskal created five distinct temperament types (hyperthym, cyclothym, depressive, irritable and anxious) which are now considered to be the preclinical background of affective disorders. In collaboration with an international workgroup, a semi-structured (TEMPS-I) and a self-rated (TEMPS-A) questionnaire was developed and translated into more than 25 languages intensifying research activity in the field. Based upon search of different databases (Scopus, Web of Knowledge, OVID Medline, PubMed, Psychinfo) and hand search of relevant Hungarian language literature, our review article aims to summarize current knowledge on affective temperaments. We cover their role in psychiatric and non-psychiatric disorders, investigate the scientific knowledge on their possible genetic background, highlight their importance on intercultural differences and outline the possibilities for future research discovering the common background between depression and other - non-psychiatric - disorders. PMID:21799217

  5. 浅谈影响菜肴味道的因素%Discussion on the affecting factors of dish flavor

    Institute of Scientific and Technical Information of China (English)

    马景球; 黄立飞

    2011-01-01

    The forming mechanism of dish flavor is introduced at the beginning. From the angle of seasoning, the affecting factors of dish flavor can be classified as the following: the main ingredients of dishes, condiments, the dish temperature,the heat transfer medium of dish, and other influencing factors etc.. Flavor is the core of Chinese dishes and seasoning is one of the critical secretes of Chinese cooking. Knowledge of the dish - flavor - affecting factors is the critical key to seasoning.%为了掌握好我国菜肴的调味技术,首先介绍了菜肴味道的形成机理,并从调味角度分析了影响菜肴味道的因素有:菜肴主料、调味原料、菜肴的温度、菜肴传热介质及影响菜肴味道的其它因素。认为味是中国菜肴的灵魂,调味是制作菜肴核心技术之一,掌握调味技术关键是理解影响菜肴味道的因素。

  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

    2016-01-01

    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

  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. 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.

  9. 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

  10. Heavy flavors

    International Nuclear Information System (INIS)

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

  11. 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

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

    Science.gov (United States)

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

    2015-01-01

    Prior research provides robust support for the existence of a number of associations between colors and flavors. In the present study, we examined whether congruent (vs. incongruent) combinations of product packaging colors and flavor labels would facilitate visual search for products labeled with specific flavors. The two experiments reported here document a Stroop-like effect between flavor words and packaging colors. The participants were able to search for packaging flavor labels more rapidly when the color of the packaging was congruent with the flavor label (e.g., red/tomato) than when it was incongruent (e.g., yellow/tomato). In addition, when the packaging color was incongruent, those flavor labels that were more strongly associated with a specific color yielded slower reaction times and more errors (Stroop interference) than those that were less strongly tied to a specific color. Importantly, search efficiency was affected both by color/flavor congruence and association strength. Taken together, these results therefore highlight the role of color congruence and color–word association strength when it comes to searching for specific flavor labels. PMID:25870568

  13. 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.

  14. 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.

  15. 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. PMID:27534114

  16. 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...

  17. 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.

  18. FACTORS AFFECTING THE IMPORT OF WHEAT IN SAUDI ARABIA

    OpenAIRE

    Al-Goosi, Adbullah I.

    1980-01-01

    The modern economy of Saudi Arabia depends primarily on oil exports. Oil being the source of most of the country's exports, foreign exchange, and government revenues, it follows that the oil sector affects the economy rather than the economy affecting the oil sector. Saudi Arabia lacks natural resources for most of its essential goods and because of sudden high income, it has become necessary to introduce new strategies for producing necessary goods and services. Since Saudi Arabia depends mo...

  19. Seasonal Pacing - Match Importance Affects Activity in Professional Soccer

    Science.gov (United States)

    Link, Daniel; de Lorenzo, Michael F.

    2016-01-01

    This research explores the influence of match importance on player activity in professional soccer. Therefore, we used an observational approach and analyzed 1,211 matches of German Bundesliga and 2nd Bundesliga. The importance measurement employed is based on post season consequences of teams involved in a match. This means, if a match result could potentially influence the final rank, and this rank would lead to different consequences for a team, such as qualification for Champions League opposed to qualification for Europe League, then this match is classified as important; otherwise not. Activity was quantified by TOTAL DISTANCE COVERED, SPRINTS, FAST RUNS, DUELS, FOULS and ATTEMPTS. Running parameters were recorded using a semi-automatic optical tracking system, while technical variables were collected by professional data loggers. Based on our importance classification, low important matches occurred at the beginning of round 29. A two-way ANOVA indicates significantly increased FAST RUNS (+4%, d = 0.3), DUELS (+16%, d = 1.0) and FOULS (+36%, d = 1.2) in important matches compared to low important ones. For FAST RUNS and FOULS, this effect only exists in Bundesliga. A comparison of the two leagues show that TOTAL DISTANCE COVERED (+3%, d = 0.9), SPRINTS (+25%, d = 1.4) and FAST RUNS (+15%, d = 1.4) are higher compared to 2nd Bundesliga, whilst FOULS is less in Bundesliga (-7%, d = 0.3). No difference in player activity was found between matches at the beginning of a season (round 1–6) and at the end of a season (round 29–34). We conclude that match importance influences player activity in German professional soccer. The most reasonable explanation is a conscious or unconscious pacing strategy, motivated by preserving abilities or preventing injury. Since this tendency mainly exists in Bundesliga, this may suggest that more skilled players show a higher awareness for the need of pacing. PMID:27281051

  20. Seasonal Pacing - Match Importance Affects Activity in Professional Soccer.

    Science.gov (United States)

    Link, Daniel; de Lorenzo, Michael F

    2016-01-01

    This research explores the influence of match importance on player activity in professional soccer. Therefore, we used an observational approach and analyzed 1,211 matches of German Bundesliga and 2nd Bundesliga. The importance measurement employed is based on post season consequences of teams involved in a match. This means, if a match result could potentially influence the final rank, and this rank would lead to different consequences for a team, such as qualification for Champions League opposed to qualification for Europe League, then this match is classified as important; otherwise not. Activity was quantified by TOTAL DISTANCE COVERED, SPRINTS, FAST RUNS, DUELS, FOULS and ATTEMPTS. Running parameters were recorded using a semi-automatic optical tracking system, while technical variables were collected by professional data loggers. Based on our importance classification, low important matches occurred at the beginning of round 29. A two-way ANOVA indicates significantly increased FAST RUNS (+4%, d = 0.3), DUELS (+16%, d = 1.0) and FOULS (+36%, d = 1.2) in important matches compared to low important ones. For FAST RUNS and FOULS, this effect only exists in Bundesliga. A comparison of the two leagues show that TOTAL DISTANCE COVERED (+3%, d = 0.9), SPRINTS (+25%, d = 1.4) and FAST RUNS (+15%, d = 1.4) are higher compared to 2nd Bundesliga, whilst FOULS is less in Bundesliga (-7%, d = 0.3). No difference in player activity was found between matches at the beginning of a season (round 1-6) and at the end of a season (round 29-34). We conclude that match importance influences player activity in German professional soccer. The most reasonable explanation is a conscious or unconscious pacing strategy, motivated by preserving abilities or preventing injury. Since this tendency mainly exists in Bundesliga, this may suggest that more skilled players show a higher awareness for the need of pacing. PMID:27281051

  1. Flavor of oranges as impacted by abscission zone formation for trees affected by huanglongbing disease and Lasiodiploida infection

    Science.gov (United States)

    Trees affected by Huanglongbing (HLB) exhibit excessive fruit drop, which is exacerbated by secondary infection of the abscission zone by the fungus Lasiodiplodia. ‘Hamlin’ orange trees, both healthy and affected by HLB, Candidatus Liberibacter asiaticus (CLas, determined by Polymerase chain reactio...

  2. Flavor mixing

    International Nuclear Information System (INIS)

    Recently, some researchers have been talking about the so-called 'fifth force'. This name suggests that four forces are already known to exist, which are generally called the strong, electromagnetic, weak, and gravitational interactions. However, the standard model of particle physics tells a different story; they are the gauge interactions, Yukawa interactions, Higgs interactions, and gravity. Of the first three, only the gauge interactions have been verified experimentally. However, the other two are truly necessary ingredients of the standard model to make it work. The present report discusses such matters as Kobayashi-Maskawa matrix, KM matrix elements, CP violation, particle antiparticle mixing, flavor-charging neutral current decays, generation crossover, FCNC decay, and lepton flavor mixing. It is concluded that the Kobayashi-Maskawa scheme for the quark mixing is in good shape. So far five out of nine matrix elements are experimentally determined. Nonzero value of the sixth matrix element Kub is essential for the KM scenario of CP violation. The observed large B-B-bar mixing suggests a heavy top quark. A lot of work is still needed towards the understanding of 'flavor'. (N.K.)

  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. Lepton Flavor Violation in Flavored Gauge Mediation

    CERN Document Server

    Calibbi, Lorenzo; Ziegler, Robert

    2014-01-01

    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 (LR) 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 impressi...

  5. Food Preferences in Lambs After Exposure to Flavors in Milk

    OpenAIRE

    Nolte, Dale L; Provenza, Frederick D.

    1992-01-01

    This study determined whether experience with onion- or garlic-flavored milk affected intake of foods with those flavors. Orphaned lambs were exposed from 2 to 3 days of age for 50 days to either onion- or garlic-flavored milk at a 0.1% concentration. Lambs were then offered a choice of (1) onion- and garlic-flavored food; (2) onion-flavored and unflavored food; (3) garlic-flavored and unflavored food. Intake of foods offered in single choice tests with each flavor at concentrations of 2, 4, ...

  6. 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...

  7. Gluino meets flavored naturalness

    Science.gov (United States)

    Blanke, Monika; Fuks, Benjamin; Galon, Iftah; Perez, Gilad

    2016-04-01

    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 sizable stop-scharm mixing and a relatively light squark state are still viable and could be observed in the near future.

  8. Approximate flavor symmetries

    CERN Document Server

    Rasin, A

    1994-01-01

    We discuss the idea of approximate flavor symmetries. Relations between approximate flavor symmetries and natural flavor conservation and democracy models is explored. Implications for neutrino physics are also discussed.

  9. 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

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

    OpenAIRE

    Panagiotis Sfakianakis; Constatnina Tzia

    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 process...

  11. [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. PMID:27245045

  12. 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....

  13. 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).

  14. 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.)

  15. Flavored dark matter beyond Minimal Flavor Violation

    International Nuclear Information System (INIS)

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

  16. Lepton flavor violation in flavored gauge mediation

    International Nuclear Information System (INIS)

    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.)

  17. Flavor changing lepton processes

    International Nuclear Information System (INIS)

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

  18. 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.

  19. 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.

  20. Affectivity

    OpenAIRE

    Stenner, Paul; Greco, Monica

    2013-01-01

    The concept of affectivity has assumed central importance in much recent scholarship, and many in the social sciences and humanities now talk of an ‘affective turn’. The concept of affectivity at play in this ‘turn’ remains, however, somewhat vague and slippery. Starting with Silvan Tomkins’ influential theory of affect, this paper will explore the relevance of the general assumptions (or ‘utmost abstractions’) that inform thinking about affectivity. The technological and instrumentalist char...

  1. 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.

  2. Flavor and stability of milk proteins.

    Science.gov (United States)

    Smith, T J; Campbell, R E; Jo, Y; Drake, M A

    2016-06-01

    MPC decreased and furosine concentration increased with storage time and temperature. Solubility of MPC 80 was reduced more than that of MPC 45, but time and temperature adversely affected solubility of both proteins, with storage temperature having the greatest effect. Flavor and shelf stability of milk proteins provide a foundation of knowledge to improve the flavor and shelf-life of milk proteins. PMID:27060829

  3. 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.

  4. Do U.S. Cotton Subsidies Affect Competing Exporters? An Analysis of Import Demand in China

    OpenAIRE

    Muhammad, Andrew; McPhail, Lihong Lu; Kiawu, James

    2012-01-01

    We estimate the demand for imported cotton in China and assess the competitiveness of cotton-exporting countries. Given the assertion that developing countries are negatively affected by U.S. cotton subsidies, our focus is the price competition between the United States and competing exporters (Benin, Burkina Faso, Chad, Mali, India, and Uzbekistan). We further project how U.S. programs affect China’s imports by country. Results indicate that if U.S. subsidies make other exporting countries...

  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. Sequential flavor symmetry breaking

    International Nuclear Information System (INIS)

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

  7. 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.

  8. 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...

  9. Forays in flavor

    Science.gov (United States)

    Perez, M. Jay

    This dissertation is a summary of four works investigating questions of flavor in the Standard Model and Beyond. Drawing from the ideas of Grand Unification to unify quarks and leptons, the Seesaw Mechanism to explain the generation of neutrino masses, as well as the current data available from flavor observables, a framework called the "Flavor Ring" is introduced. Its aim is to bring as many theoretical tools to bear on the flavor puzzle of the Standard Model, providing additional constraints on Supersymmetric models of flavor which employ family symmetries. It is first applied to the Delta IW = 1/2 mass matrices of the quarks and charged leptons, where we use the additional constraints provided by the flavor ring and the family group Z7 x Z3 to perform a numerical search for phenomenologically allowed down-quark and charged lepton Yukawa matrices. Using the Seesaw Mechanism and relations from SO(10), we then consider the implications of the flavor ring framework on the DeltaIW = 0 Majorana mass M of right-handed neutrinos, and the Supersymmetric mu-mass matrix of a family of Higgs. We find a special form for M which predicts a normal hierarchy and the values of the light neutrino masses, and a mu-matrix with an incredible hierarchy of thirteen orders of magnitude. They are produced naturally by a simple underlying theory invariant under the family symmetry PSL2(7). We close with an examination of what role the additional heavy Higgs flavors may play in phenomenology, exploring a toy model where they serve as the messengers of Supersymmetry breaking.

  10. Skew-Flavored Dark Matter

    OpenAIRE

    Agrawal, Prateek; Chacko, Zackaria; 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 Flavo...

  11. 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.

  12. Food Preferences in Lambs After Exposure to Flavors in Solid Foods

    OpenAIRE

    Nolte, Dale L; Provenza, Frederick D.

    1992-01-01

    The aim of this study was to determine whether experience with onion- or garlic-flavored food early in life affected subsequent intake of foods with those flavors. From 30 to 110 days of age, lambs were exposed to either an onion- or a garlic-flavored ration of ground alfalfa and rolled barley. Lambs were tested using both two-choice and single-choice tests. The two-choice tests were between: (1) onion- and garlic-flavored rations; (2) onion-flavored and unflavored rations; (3) garlic-flavore...

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

    OpenAIRE

    Marco CiuchiniINFN Sezione di Roma Tre, Rome, Italy; Achille Stocchi(LAL, Univ Paris-Sud, Orsay, France)

    2015-01-01

    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 model...

  14. 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…

  15. 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.

  16. A new detrended semipartial cross-correlation analysis: Assessing the important meteorological factors affecting API

    Science.gov (United States)

    Shen, Chen-Hua

    2015-12-01

    To analyze the unique contribution of meteorological factors to the air pollution index (API), a new method, the detrended semipartial cross-correlation analysis (DSPCCA), is proposed. Based on both a detrended cross-correlation analysis and a DFA-based multivariate-linear-regression (DMLR), this method is improved by including a semipartial correlation technique, which is used to indicate the unique contribution of an explanatory variable to multiple correlation coefficients. The advantages of this method in handling nonstationary time series are illustrated by numerical tests. To further demonstrate the utility of this method in environmental systems, new evidence of the primary contribution of meteorological factors to API is provided through DMLR. Results show that the most important meteorological factors affecting API are wind speed and diurnal temperature range, and the explanatory ability of meteorological factors to API gradually strengthens with increasing time scales. The results suggest that DSPCCA is a useful method for addressing environmental systems.

  17. 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}).

  18. 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.

  19. 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

  20. 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...

  1. 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.

  2. 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.)

  3. Dihedral flavor symmetries

    International Nuclear Information System (INIS)

    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 D4, the other describing quarks and employing the symmetry D14. In the latter model it is the quark mixing matrix element Vud - 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.)

  4. Neutrino flavor entanglement

    International Nuclear Information System (INIS)

    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

  5. 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.

  6. 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.

  7. Open heavy flavor production at RHIC

    CERN Document Server

    Suaide, A A P

    2007-01-01

    The study of heavy flavor production in relativistic heavy ion collisions is an extreme experimental challenge but provides important information on the properties of the Quark-Gluon Plasma (QGP) created in Au+Au collisions at RHIC. Heavy-quarks are believed to be produced in the initial stages of the collision, and are essential on the understanding of parton energy loss in the dense medium created in such environment. Moreover, heavy-quarks can help to investigate fundamental properties of QCD in elementary p+p collisions. In this work we review recent results on heavy flavor production and their interaction with the hot and dense medium at RHIC.

  8. Exploring Flavor Physics with Lattice QCD

    Science.gov (United States)

    Du, Daping; Fermilab/MILC Collaborations Collaboration

    2016-03-01

    The Standard Model has been a very good description of the subatomic particle physics. In the search for physics beyond the Standard Model in the context of flavor physics, it is important to sharpen our probes using some gold-plated processes (such as B rare decays), which requires the knowledge of the input parameters, such as the Cabibbo-Kobayashi-Maskawa (CKM) matrix elements and other nonperturbative quantities, with sufficient precision. Lattice QCD is so far the only first-principle method which could compute these quantities with competitive and systematically improvable precision using the state of the art simulation techniques. I will discuss the recent progress of lattice QCD calculations on some of these nonpurturbative quantities and their applications in flavor physics. I will also discuss the implications and future perspectives of these calculations in flavor physics.

  9. Reader Response and Long-Term Recall for Journalistic Text: The Roles of Imagery, Affect, and Importance.

    Science.gov (United States)

    Sadoski, Mark; Quast, Zeba

    1990-01-01

    Examines recall of three feature articles by rating paragraphs according to degree of mental imagery evoked, affect evoked, and importance of the article as a whole. Finds that readers are more likely to remember content that is subjectively important than content viewed as objectively important. (KEH)

  10. 78 FR 9577 - Importation of Horses From Contagious Equine Metritis-Affected Countries

    Science.gov (United States)

    2013-02-11

    ... metritis (CEM) by incorporating an additional certification requirement for imported horses 731 days of age... 731 days of age. This document revises certain CEM-testing requirements for imported stallions and... Veterinarian, Equine Imports, National Center for Import and Export, VS, APHIS, 4700 ] River Road Unit...

  11. Sweetener/sweetness-induced changes in flavor perception and flavor release of fruity and green character in beverages.

    Science.gov (United States)

    King, Bonnie M; Arents, Paul; Bouter, N; Duineveld, C A A; Meyners, M; Schroff, S I; Soekhai, S T

    2006-04-01

    Green leaf volatile (GLV) mixtures, commercial orange flavors, and commercial strawberry flavors were applied to beverage bases in which concentrations of citric acid as well as a sweetener (sucrose or aspartame/acesulfame-K) were varied. Sensory profiling showed that flavor-specific fruity character increased as perceptible sweetness increased, independent of whether the sweetness resulted from sucrose (a change from 9 to 12 Brix) or aspartame/acesulfame-K (a change from 0.2 to 0.4 Brix). Sweetness was affected only by the tastants in the base and not by the flavors, although flavor-specific interactions between sweetener type and sweetener level occurred. Flavor release from the sucrose bases was compared to flavor release from bases containing aspartame/acesulfame-K by static headspace measurements and by MS-Nose measurements using an artificial throat. These measurements showed greater flavor volatility from bases having low Brix (fewer soluble solids). This negative Brix effect was also evident in the sensory data for perception of some GLV green notes. The headspace data could not support a positive Brix effect, the typical salting out, which would correspond to the observed perceptual enhancement of fruity notes. PMID:16569060

  12. 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

    ...-0324) Editorial Note: For Federal Register citations affecting § 93.304, see the List of CFR Sections... 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...

  13. 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.}

  14. 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.

  15. Open flavor strong decays

    CERN Document Server

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

    2016-01-01

    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. Eight-flavor QCD

    International Nuclear Information System (INIS)

    During the past year and one half, the group at Columbia has studied eight-flavor QCD with a dynamical quark mass ma = 0.015 on 163 x Nt and 324 lattices with Nt = 4, 6, 8, 16, and 32. On lattices with Nt ≥ 16 we have also computed hadron masses or correlation lengths for a variety of valence quark masses. In this paper we discuss three topics related to this work. (orig.)

  17. Heavy flavors study group

    International Nuclear Information System (INIS)

    The heavy flavor study group concentrated on three issues. First the investigation of an energy transverse trigger to be used to select out charm and beauty events. Second, in a dedicated high sensitivity two-body B experiment is it possible to ''tag'' the beauty particle. Third, the design of a photoproduction experiment that could accumulate 108 charm particles in a single Fermilab running period

  18. 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...

  19. 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.

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

    OpenAIRE

    Karim MAMDOUH ABBAS

    2014-01-01

    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 Eg...

  1. 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.

  2. 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 $\

  3. Flavor Violation in the Scalar Sector

    CERN Document Server

    Kopp, Joachim

    2016-01-01

    In many extensions of the Standard Model, the alignment in flavor space of the fermion mass matrices and the Yukawa coupling matrices can be broken. The physical scalar boson $h(125)$ could then have flavor changing couplings. In this talk, we summarize constraints on such couplings from rare decay searches, and we investigate current and future detection prospects at the LHC. We emphasize the importance of several yet unexplored final states: (i) anomalous single top + $h$ production in $p p \\to t h$, arising from $tuh$ couplings (but not from the more widely studied $tch$ couplings); (ii) $p p \\to t + (H^0 \\to h h)$ through $tuh$ couplings in the context of a Two Higgs Doublet Model (2HDM), perhaps the simplest model with flavor violation in the scalar sector; (iii) $p p \\to H^0 \\to \\tau\\mu$ in the 2HDM context. For all of these processes, we perform a detailed phenomenological studies. Finally, we comment on the possibility of flavor violation combined with CP violation, which may be interesting if the cur...

  4. 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 strength...

  5. 76 FR 16683 - Importation of Horses From Contagious Equine Metritis-Affected Countries

    Science.gov (United States)

    2011-03-25

    ... Avenue, SW., Washington, DC. Normal reading room hours are 8 a.m. to 4:30 p.m., Monday through Friday... exam of an imported stallion that had been released from CEM quarantine in 2004 after testing negative... Organization for Animal Health's (OIE) Manual of Diagnostic Tests,\\1\\ which recommends screening mares...

  6. Factors affecting sports-related orofacial injuries and the importance of mouthguards.

    Science.gov (United States)

    Tuna, Elif Bahar; Ozel, Emre

    2014-06-01

    Sports dentistry is one of the most recent and upcoming fields in dentistry. It includes mainly the prevention and management of sports-related orofacial injuries and associated oral diseases or traumas. The dentist can play a critical role in informing athletes, coaches, and patients and their parents about the importance of prevention, treatment, and diagnosis for orofacial injuries in sports. The most significant aspect in preventing sports-related orofacial injuries is wearing basic protective devices such as properly fitting helmets, face masks, and/or mouthguards. A properly fitted mouthguard prevents violent contact between the upper and lower dentition. According to the American Society for Testing and Materials, there are three types of mouthguards: custom-fabricated mouthguards, mouth-formed guards, and stock mouthguards. Essential properties of the various materials used in the manufacture of mouthguards include water absorption, density, and thickness as well as temperature transmission, energy absorption, and drawing strength (tensile strength) of custom-made mouthguards. Currently, a variety of materials is being used for mouthguards, most commonly polyvinyl acetate-polyethylene copolymer or ethylene vinyl acetate copolymer and polyvinyl chloride. Mouthguard use is significant for athletes, since dentists play an important role in the design and application of these in clinical practice. The purpose of this article is to review the importance of mouthguard use, the incidence and location of orofacial sports injuries, the risk factors for such injuries, and the types of mouthguards and their roles in the prevention of sports-related orofacial injuries. PMID:24647854

  7. STAR heavy flavor tracker

    Energy Technology Data Exchange (ETDEWEB)

    Qiu, Hao

    2014-11-15

    Hadrons containing heavy quarks are a clean probe of the early dynamic evolution of the dense and hot medium created in high-energy nuclear collisions. To explore heavy quark production at RHIC, the Heavy Flavor Tracker (HFT) for the STAR experiment was built and installed in time for RHIC Run 14. The HFT consists of four layers of silicon detectors. The two outermost layers are silicon strip detectors and the two innermost layers are made from state-of-the-art ultra-thin CMOS Monolithic Active Pixel Sensors (MAPS). This is the first application of a CMOS MAPS detector in a collider experiment. The use of thin pixel sensors plus the use of carbon fiber supporting material limits the material budget to be only 0.4% radiation length per pixel detector layer, enabling the reconstruction of low p{sub T} heavy flavor hadrons. The status and performance of the HFT in the RHIC 200 GeV Au + Au run in 2014 are reported. Very good detector efficiency, hit residuals and track resolution (DCAs) were observed in the cosmic ray data and in the Au + Au data.

  8. 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.

  9. 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.

  10. 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-...

  11. 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.

  12. 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.

  13. 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.

  14. 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. PMID:26710265

  15. 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

  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. The role of the human orbitofrontal cortex in taste and flavor processing.

    Science.gov (United States)

    Small, Dana M; Bender, Genevieve; Veldhuizen, Maria G; Rudenga, Kristin; Nachtigal, Danielle; Felsted, Jennifer

    2007-12-01

    The human orbitofrontal cortex (OFC) plays an important role in representing taste, flavor, and food reward. The primary role of the OFC in taste is thought to be the encoding of affective value and the computation of perceived pleasantness. The OFC also encodes retronasal olfaction and oral somatosensation. During eating, distinct sensory inputs fuse into a unitary flavor percept, and there is evidence that this percept is encoded in the orbital cortex. Studies examining the effect of internal state on neural representation of food and drink further suggest that processing in the OFC is critical for representing the reward value of foods. Thus, it is likely that, in addition to serving as higher-order gustatory cortex, the OFC integrates multiple sensory inputs and computes reward value to guide feeding behavior. PMID:17846155

  18. Optimisation des plannings des affectations multi niveaux des flux des céréales importées

    OpenAIRE

    Mkaouar, Houssemeddine; Mesghouni, Khaled

    2009-01-01

    International audience Dans cet article on s'intéresse aux problèmes de prise de décision dans le domaine de la distribution des céréales en Tunisie notamment ceux relatifs à la planification et à l'affectation multi niveaux des céréales importés. L'objectif est d'optimiser la gestion d'une entité de la chaîne logistique céréalière depuis l'approvisionnement (importation) jusqu'à la vente aux clients (minoteries, semouleries,...) en passant par trois niveaux d'affectation. A cet effet on a...

  19. 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...

  20. 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.

  1. 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.

  2. 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

  3. 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.)

  4. Heavy flavors at fixed target

    International Nuclear Information System (INIS)

    The current situation of Heavy Flavor physics at fixed target experiments is reviewed. High statistics charm production and decay data are summarized and new results on beauty physics are presented. (author)

  5. Color-flavor locked strangelets

    OpenAIRE

    Madsen, Jes

    2001-01-01

    Finite lumps of color-flavor locked strange quark matter (CFL-strangelets) are significantly more stable than strangelets without color-flavor locking for wide ranges of parameters, increasing the likelihood of strangelet metastability, or even absolute stability beyond some minimum baryon number $A_{min}$. Whereas bulk CFL strange quark matter is electrically neutral, CFL-strangelets are positively charged, with $Z\\approx 0.3 A^{2/3}$. This is quite different from ``ordinary'' strangelets an...

  6. 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.

  7. Meson Strings and Flavor Branes

    CERN Document Server

    Bando, M; Terunuma, S; Bando, Masako; Sugamoto, Akio; Terunuma, Sachiko

    2006-01-01

    In a QCD-like string model based on D6 flavor branes in the presence of D4 color branes wrapping one of the compactified dimension on an $S^1$, the shape of meson strings in the five dimensional curved space as well as the potential between quark and anti-quark are investigated. The flavor branes on which both ends of a meson string live are assumed to be separated in this five dimensional space, depending on the values of the constituent quark masses. It is shown in this picture that the meson string with different flavors on both ends changes its shape at a critical distance. There is, however, no critical distance for the meson with the same flavors. At this critical distance the potential between quark and anti-quark with different flavors gives a point of reflection and changes its shape around this point. Accordingly, the attractive force between quark and anti-quark seems to become stronger when the distance of flavor branes connecting meson strings becomes larger. This indicates quark systems with dif...

  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. Flavor asymmetry in polarized proton-deuteron Drell-Yan process

    OpenAIRE

    Kumano, S.

    2000-01-01

    We discuss the possibility of finding polarized antiquark flavor asymmetry in Drell-Yan processes. We find that the difference between polarized proton-proton and proton-deuteron Drell-Yan cross sections should provide valuable information on the polarized flavor asymmetry. Numerical results indicate that the asymmetry effects are conspicuous especially in the large-x_F region. Our analysis is important for the transversity distributions because the flavor asymmetry cannot be found by inclusi...

  10. Developments of analysis method for tobacco flavors%烟用增香物质的分析技术进展

    Institute of Scientific and Technical Information of China (English)

    任志芹; 艾小勇; 张元; 王志; 付体鹏; 许成保; 张峰

    2014-01-01

    Public concern over varied flavor added in cigarettes have been increasing during the past few years. Tobacco flavors is indispensable for the production of cigarette. It is also an important factor affecting the taste of the cigarette. Some of the flavor added in cigarettes have been identified physiological toxicity. However, tobacco flavors is composed of complex chemicals. For the most part, we select different analytical methods based on the various nature of flavors. In this paper, pretreatment, separation and detection methods for tobacco flavors were reviewed. Some new analytical methods are also briefly introduced. Till now, Mass spectrometry is the most popular method of analysis over varied flavor added in cigarettes because of its high sensitivity and reproducibility.%卷烟中的增香物质是卷烟生产中不可或缺的原料,该物质既能减少焦油含量,同时也能影响卷烟口味。然而卷烟中的增香物质化学成分复杂,很多物质有不同程度的生理毒性,因此对烟草中增香成分的测定具有显著意义。目前烟用增香物质的的前处理和检测技术多种多样,本文对烟用增香物质的前处理和检测技术进行了综述和比较,对一些新的分析技术也作了简要介绍,拟为卷烟中增香物质的检测提供依据。

  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. 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

    2015-10-01

    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. PMID:26421418

  14. 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. ...

  15. Fund Balances: What Flavors and How Many Scoops Are Appropriate?

    Science.gov (United States)

    Piotrowski, Craig L.

    1986-01-01

    Just as ice cream comes in many flavors for different tastes, fund balances need to be reserved and designated to meet school district plans and commitments. This article examines accounting principles and other issues determining the segregation and size of a school district's fund balance, a legally restricted reserve that can affect the…

  16. 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.

  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. 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.

  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. Flavorful Ways to New Physics

    CERN Document Server

    2015-01-01

    The workshop is intended to bring together young PhD students and postdocs with international renown representatives of the field of flavor physics. The workshop is specifically intended for PhD students and young postdocs. The overview talks about four big topics in flavor physics are given by international experts. The informal atmosphere should lead to fruitful discussions between the young and the experienced scientists. Furthermore, the participants themselves are invited to present their own work. Thus all young academics will get insights into selected fields of current research.

  1. Contact allergy to toothpaste flavors

    DEFF Research Database (Denmark)

    Andersen, Klaus Ejner

    1978-01-01

    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......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...

  2. 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-.

  3. Chiral Flavor Violation from Extended Gauge Mediation

    CERN Document Server

    Evans, Jared A; Thalapillil, Arun

    2015-01-01

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

  4. Chiral flavor violation from extended gauge mediation

    Science.gov (United States)

    Evans, Jared A.; Shih, David; Thalapillil, Arun

    2015-07-01

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

  5. Dark Matter from Minimal Flavor Violation

    OpenAIRE

    Batell, Brian; Pradler, Josef(Institute of High Energy Physics, Austrian Academy of Sciences, Nikolsdorfergasse 18, Vienna, 1050, Austria); Spannowsky, Michael

    2011-01-01

    We consider theories of flavored dark matter, in which the dark matter particle is part of a multiplet transforming nontrivially under the flavor group of the Standard Model in a manner consistent with the principle of Minimal Flavor Violation (MFV). MFV automatically leads to the stability of the lightest state for a large number of flavor multiplets. If neutral, this particle is an excellent dark matter candidate. Furthermore, MFV implies specific patterns of mass splittings among the flavo...

  6. 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.

  7. 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.

  8. Flavor profile of radiation processed food commodities

    International Nuclear Information System (INIS)

    Full text: Flavor is one of the major quality attributes that play an important role in driving consumer choices and preferences for food. Among the several attributes that decide the flavor quality of any food, aroma and taste are the most important. While volatile constituents contribute to aroma, taste is a perception stimulated by non-volatile principles of food. Radiation processing of food has in recent years assumed increasing importance as a method for hygenization. At the doses employed for food irradiation no significant qualitative changes in the aroma constituents have been reported in most cases. An increase in perceived aroma has however been observed in several radiation processed foods. Besides volatile aroma compounds non-volatile aroma precursors are ubiquitous in plant kingdom. These compounds have been reported to exist largely as bound glycosidic conjugates and are known to undergo breakdown during processing and storage. This results in release of free aroma, thereby, modifying the flavor quality of the product. No report, however, exists on the effect of radiation processing on these bound aroma precursors. Four major class of food namely spices, oil seeds, fruits and beverages were therefore taken up for a detailed study. With respect to aroma, an enhanced breakdown of aroma precursors namely isoeugenol and 4-vinyl guaiacol glycosides and release of free aglycones was demonstrated to result in an increased aroma quality of radiation processed monsooned coffee. Breakdown of phenyl ethanol glucoside resulted in a fruitier note to pomegranate while enhanced spicy note of irradiated nutmeg arise as a result of radiolytic break down p-cymene-7-ol rutinoside precursor and release of free p-cymene-7-ol. An increased color quality of irradiated saffron was a result of the formation of free carotene aglycones namely crocetin from its glycosidic precursors while changes in perceived taste quality of radiation processed soybean could be attributed to

  9. Analysis of characters of bitter flavor in Chinese medicinal%苦味药材性状分析

    Institute of Scientific and Technical Information of China (English)

    纪玉佳; 王鹏; 李佳; 张永清; 滕佳林; 王振国

    2012-01-01

    Bitter flavor(taste) is an important part of the theory of Chinese herbal property. Different material composition not only aflect the medicinal characters,but also affect the the properties and flavors of Chinese materia medica. Total 1 728 Chinese medicinal which cold or heat property were described definitely in Herbal Medicine were selected. The relationship between bitter flavor and the characters was studied by using mathematical statistical methods. The results showed that the bitter flavor was effected by texture,flavor,taste,external color. The more crisp,bitter and astringent the Chinese medicinal is,the more bitter it is. The more sweet,salty,spicy and white the Chinese medicinal is,the less bitter it is.%苦味是中药药性理论的重要组成部分.不同的物质组成影响着药材性状,也影响着药材性味.选取《中华本草》所载1 728种寒热药性明确的中药,运用数学统计方法,研究了中药苦味与药材性状的关系,认为药材质地、气味、味道、外观颜色共同影响着中药苦味.药材性状质脆、味苦或味涩越多的中药,药材性味越偏向苦味;药材性状气香、味甘、味咸、味辛和白色越多的中药,药材性味越远离苦味.

  10. Flavor Decomposition of the Nucleon

    OpenAIRE

    Melnitchouk, W.

    1999-01-01

    I review some recent developments in the study of quark flavor distributions in the nucleon, including (i) valence quark distributions and the quark-hadron duality prediction for the x -> 1 d/u ratio (ii) sea quark asymmetries and electromagnetic form factors (iii) strange quarks in the nucleon.

  11. Flavor Constraints on New Physics

    OpenAIRE

    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. 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…

  13. Flavor Democracy in Particle Physics

    CERN Document Server

    Sultansoy, S

    2007-01-01

    The flavor democracy hypothesis was introduced in seventies taking in mind three Standard Model (SM) families. Later, this idea was disfavored by the large value of the t-quark mass. In nineties the hypothesis was revisited assuming that extra SM families exist. According to flavor democracy the fourth SM family should exist and there are serious arguments disfavoring the fifth SM family. The fourth SM family quarks lead to essential enhancement of the Higgs boson production cross-section at hadron colliders and the Tevatron can discover the Higgs boson before the LHC, if it mass is between 140 and 200 GeV. Then, one can handle "massless" Dirac neutrinos without see-saw mechanism. Concerning BSM physics, flavor democracy leads to several consequences: tan(beta) approx.eq. 40 if there are three MSSM families; super-partner of the right-handed neutrino can be the LSP; relatively light E(6)-inspired isosinglet quark etc. Finally, flavor democracy may give opportunity to handle "massless" composite objects within...

  14. Oscillating Flavors in Massless Neutrinos

    CERN Document Server

    Welch, Lester C

    2016-01-01

    By considering Dirac's equation using quaternions ($\\mathbb{H}$) with their greater degree of freedom in imaginaries, it is shown that a model can be created with oscillations among flavors even if the particles, are massless. Furthermore the solutions are spin $\\frac{1}{2}$ and have helicities depending on whether their energy is positive or negative.

  15. Flavor Democracy in Particle Physics

    International Nuclear Information System (INIS)

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

  16. 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.

  17. 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...

  18. 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.

  19. The Importance of Vocal Affect to Bimodal Processing of Emotion: Implications for Individuals with Traumatic Brain Injury

    Science.gov (United States)

    Zupan, Barbra; Neumann, Dawn; Babbage, Duncan R.; Willer, Barry

    2009-01-01

    Persons with traumatic brain injury (TBI) often have difficulty recognizing emotion in others. This is likely due to difficulties in interpreting non-verbal cues of affect. Although deficits in interpreting facial cues of affect are being widely explored, interpretation of vocal cues of affect has received much less attention. Accurate…

  20. Heavy flavor production from photons and hadrons

    International Nuclear Information System (INIS)

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

  1. HEAVY FLAVOR PRODUCTION AND PROPERTIES AT ATLAS AND CMS

    CERN Document Server

    AUTHOR|(INSPIRE)INSPIRE-00223222; The ATLAS collaboration

    2016-01-01

    Measuring heavy-flavor properties plays an important role in the physics program of the ATLAS and CMS experiments operating at LHC. Such measurements provide stringent tests for the description of QCD processes and, at the same time, new insights in hadron spectroscopy and indirect searches for physics phenomena beyond the Standard Model (SM). Both the ATLAS and CMS experiments already delivered a lot of new results in the heavy flavor sector and this note is meant to summarize some of the most recent ones, focusing on measurements of production cross sections, decay polarizations, oscillations and rare decays.

  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. Food Color and Its Impact on Taste/Flavor Perception

    NARCIS (Netherlands)

    Spence, Charles; Piqueras-Fiszman, Betina

    2016-01-01

    Color is perhaps the single most important product-intrinsic sensory cue when it comes to setting our expectations regarding the likely taste and flavor of food and drink. To date, a large body of research has demonstrated that changing the hue or intensity/saturation of the color of a variety of

  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. 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.

  6. Simple Models of Superconformal Flavor

    CERN Document Server

    Craig, Nathaniel

    2010-01-01

    The observed hierarchy of fermion masses and mixings may be generated by renormalization group flow if the Standard Model is coupled to a near-conformal sector at high energies. If the conformal sector is supersymmetric, these effects are rendered calculable by a combination of superconformal symmetry and a-maximization. The viability of such models depends on whether they generate the observed fermion mass hierarchy before the Standard Model gauge couplings hit a Landau pole. Here we construct a variety of simple vector-like models of superconformal flavor, including both ten-centered and democratic variations. We discuss in detail the subtleties of applying the a-maximization procedure to determine anomalous dimensions of Standard Model fields. We find that a wide range of models based on SU(N) or Sp(2N) SQCD with fundamental and adjoint matter are viable theories of superconformal flavor.

  7. 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...

  8. Flavor asymmetry of the nucleon

    CERN Document Server

    Bijker, R

    2008-01-01

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

  9. Status of charm flavor physics

    OpenAIRE

    Shipsey, I.

    2006-01-01

    The role of charm in testing the Standard Model description of quark mixing and CP violation through measurements of lifetimes, decay constants and semileptonic form factors is reviewed. Together with Lattice QCD, charm has the potential this decade to maximize the sensitivity of the entire flavor physics program to new physics. and pave the way for understanding physics beyond the Standard Model at the LHC in the ...

  10. 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.

  11. 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.

  12. 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

  13. 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.

  14. 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 $2.04\\times 10^{-6}$.

  15. CP violation and flavor mixing

    International Nuclear Information System (INIS)

    The development of the studies of CP violation and the quark and lepton flavors are reviewed based on the author's personal career. He started studying physics at Nagoya University before quark model came into the world. He entered the graduate program and the belonged to theoretical particle physics group led by Professor S. Sakata. In 1956, Sakata model was proposed on three baryons, n, p and lambda, which was eventually replaced by the quark model, but the root of the idea of the fundamental triplet was in Sakata model. Activities of Sakata group including proposal of Nagoya model, its further developments and the formulation of lepton flavor mixing are described based on his experience as a graduate student. After leaving Nagoya, he started to work on CP violation problem in Kyoto. The theoretical process they followed to explain CP violation and finally to propose the six-quark model in 1973 is described. Following their proposal, J/φ, τ-lepton, γ (bound state of quark b and anti-b) and quark t were discovered in '74, '75, '77 and '95', respectively. The large CP asymmetry in B-meson system expected from their theory was verified with electron positron collision experiments at B factories, KEKB of KEK and PEPII of SLAC. Measuring method and results of B factories are illustrated. Finally the lepton flavor mixing observed by K2K experiment with Super Kamiokande and reactor neutrinos with KamLAND, which are clearly showing the oscillating behavior, is described. (S. Funahashi)

  16. 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.

  17. 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.

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

    International Nuclear Information System (INIS)

    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 T2/ZN. They are A4, S4, D4, D3, and D6. 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 S4. 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.)

  19. 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.)

  20. Flavor conversion of cosmic neutrinos from hidden jets

    CERN Document Server

    Razzaque, Soebur

    2010-01-01

    High energy cosmic neutrino fluxes can be produced inside relativistic jets under the envelopes of collapsing stars. In the energy range E ~ (0.3 - 1e5) GeV, flavor conversion of these neutrinos is modified by various matter effects inside the star and the Earth. We present a comprehensive (both analytic and numerical) description of the flavor conversion of these neutrinos which includes: (i) oscillations inside jets, (ii) flavor-to-mass state transitions in an envelope, (iii) loss of coherence on the way to observer, and (iv) oscillations of the mass states inside the Earth. We show that conversion has several new features which are not realized in other objects, in particular interference effects ("L- and H- wiggles") induced by the adiabaticity violation. The neutrino-neutrino scattering inside jet and inelastic neutrino interactions in the envelope may produce some additional features at E > 1e4 GeV. We study dependence of the probabilities and flavor ratios in the matter-affected region on angles theta1...

  1. LHC benchmarks from flavored gauge mediation

    Science.gov (United States)

    Ierushalmi, N.; Iwamoto, S.; Lee, G.; Nepomnyashy, V.; Shadmi, Y.

    2016-07-01

    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. 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.

  2. 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...

  3. Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates

    OpenAIRE

    Lilly, M.; Lambrechts, M. G.; Pretorius, I S

    2000-01-01

    The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds, including esters produced during alcoholic fermentation. The characteristic fruity odors of the fermentation bouquet are primarily due to a mixture of hexyl acetate, ethyl caproate (apple-like aroma), iso-amyl acetate (banana-like aroma), ethyl caprylate (apple-like aroma), and 2-phenylethyl acetate (fruity, flowery flavor with a honey note). The objective of this study was to in...

  4. 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.

  5. The Right Supramarginal Gyrus Is Important for Proprioception in Healthy and Stroke-Affected Participants: A Functional MRI Study

    OpenAIRE

    Ben-Shabat, Ettie; Matyas, Thomas A.; Pell, Gaby S; Brodtmann, Amy; Carey, Leeanne M.

    2015-01-01

    Human proprioception is essential for motor control, yet its central processing is still debated. Previous studies of passive movements and illusory vibration have reported inconsistent activation patterns related to proprioception, particularly in high-order sensorimotor cortices. We investigated brain activation specific to proprioception, its laterality, and changes following stroke. Twelve healthy and three stroke-affected individuals with proprioceptive deficits participated. Propriocept...

  6. Three-flavor color superconductivity

    OpenAIRE

    Malekzadeh, Hossein

    2008-01-01

    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 3He), the A and A* 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...

  7. Flavor Democracy: On which basis?

    CERN Document Server

    Rador, T

    2003-01-01

    I argue that flavor democracy should not be considered as a "mere" assumption, but rather a fact that is inherent where there is hierarchy of quark masses. Briefly the crux of the argument is the ambiguity of defining a basis when one introduces a mass matrix. That is there is a degree of freedom of also defining a basis other than the weak eigenbasis with respect to which one can write down mass matrices. Since the ultimate aim is to diagonalize to the mass eigenbasis this is physically equivalent. But not necessarily so for the human eye.

  8. Spontaneous Breaking of Flavor Symmetry

    CERN Document Server

    Törnqvist, N A

    1996-01-01

    It is shown that part of the quark masses of the standard model can be generated spontaneously within the strong interactions of QCD. After the breaking of U(Nf) x U(Nf) symmetry by the vacuum, also the resulting flavor symmetric, degenerate meson mass spectrum is shown to be unstable with respect to quantum loops, for rather general models. For a C-degenerate meson spectrum the stable mass spectrum obeys the Okubo-Zweig-Iizuka rule and the approximateequal spacing rule.

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

    OpenAIRE

    H. AbukiINFN, Bari; Ciminale, M.; 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 mat...

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

    OpenAIRE

    Showler, Allan T.

    2016-01-01

    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 i...

  11. Flavor physics at the Tevatron. Decay, mixing and CP-violation measurements in pp-collisions

    Energy Technology Data Exchange (ETDEWEB)

    Kuhr, Thomas [Karlsruher Institut fuer Technologie (KIT), Karlsruhe (Germany). Inst. fuer Experimentelle Kernphysik

    2013-07-01

    Provides a comprehensive overview. The book reviews the latest experimental results of charm and bottom flavor physics at the Tevatron proton-antiproton collider. The measurements of lifetimes, branching ratios and mixing properties of heavy flavored hadrons provide important constraints on fundamental parameters of the standard model - the elements of the CKM matrix. Comparisons of experimental results with theoretical predictions allow to search for physics beyond the standard model or to set bounds on parameters of new physics models. The experimental techniques developed at the Tevatron are highly relevant for the next generation flavor physics experiments at the LHC.

  12. A Heavy Flavor Tracker for STAR

    OpenAIRE

    Z. Xu; Chen, Y; Kleinfelder, S.; Koohi, A.; Li, S.; H. Huang; Tai, A.; Kushpil, V.; Sumbera, M; Colledani, C.; Dulinski, W.; Himmi, A.; Hu, C; Shabetai, A.; Szelezniak, M.

    2005-01-01

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

  13. 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.

  14. 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.

  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. The right supramarginal gyrus is important for proprioception in healthy and stroke affected participants: a functional MRI study

    Directory of Open Access Journals (Sweden)

    Ettie eBen-Shabat

    2015-12-01

    Full Text Available Human proprioception is essential for motor control, yet its central processing is still debated. Previous studies of passive movements and illusory vibration have reported inconsistent activation patterns related to proprioception, particularly in high order sensorimotor cortices. We investigated brain activation specific to proprioception, its laterality and changes following stroke. Twelve healthy and three stroke affected individuals with proprioceptive deficits participated. Proprioception was assessed clinically with the Wrist Position Sense Test, and participants underwent functional MRI (fMRI scanning. An event-related study design was used, where each proprioceptive stimulus of passive wrist movement was followed by a motor response of mirror copying with the other wrist. Left (LWP and right (RWP wrist proprioception were tested separately. Laterality indices (LI were calculated for the main cortical regions activated during proprioception. We found proprioception-related brain activation in high order sensorimotor cortices in healthy participants especially in the supramarginal gyrus (SMG LWP z=4.51, RWP z=4.24 and the dorsal premotor cortex (PMd LWP z=4.10, RWP z=3.93. Right hemispheric dominance was observed in the SMG (LI LWP mean 0.41, SD 0.22; RWP 0.29, SD 0.20, and to a lesser degree in the PMd (LI LWP 0.34, SD 0.17; RWP 0.13, SD 0.25. In stroke affected participants the main difference in proprioception-related brain activation was reduced laterality in the right SMG. Our findings indicate that the SMG and PMd play a key role in proprioception probably due to their role in spatial processing and motor control respectively. The findings from stroke affected individuals suggest that decreased right SMG function may be associated with decreased proprioception. We recommend that clinicians pay particular attention to the assessment and rehabilitation of proprioception following right hemispheric lesions

  18. A Flavor Sector for the Composite Higgs

    CERN Document Server

    Vecchi, Luca

    2012-01-01

    Partial Compositeness provides a very natural explanation of the fermion mass hierarchy, and an attractive organizing principle for flavor violation beyond the standard model. Here we discuss its implementation within large N Composite Higgs models. We argue that a separation of scales between flavor and Higgs dynamics can be employed to parametrically suppress dipole and penguin operators. Such a separation effectively removes the most stringent experimental constraints on these scenarios, arising from the lepton sector and the neutron EDM. The dominant source of flavor violation is controlled by 4-fermion operators, whose Wilson coefficients may also be suppressed if a hierarchy of couplings is arranged. Models consistent with all flavor and elecroweak data can be obtained with a new physics scale within the reach of the LHC. The dual 5D picture of these models is realized via wavefunction localization on a warped background featuring additional flavor branes between the UV and IR cutoffs.

  19. 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.

  20. Flavorful hybrid anomaly-gravity mediation

    CERN Document Server

    Gross, Christian

    2011-01-01

    We consider supersymmetric models where anomaly- and gravity mediation give comparable contributions to the soft terms and discuss how this can be realized in a 5-dimensional brane world. The gaugino mass pattern of anomaly mediation is preserved in such a hybrid setup. The flavorful gravity mediated contribution cures the tachyonic slepton problem of anomaly mediation. The supersymmetric flavor puzzle is solved by alignment. We explicitly show how a working flavor-tachyon link can be realized with Abelian flavor symmetries and give the characteristic signatures of the framework, including O(1) slepton mass splittings between different generations and between doublets and singlets. This provides opportunities for same flavor dilepton edge measurements with missing energy at the Large Hadron Collider (LHC). Rare lepton decay rates could be close to their current experimental limit. Compared to pure gravity mediation, the hybrid model is advantageous because it features a heavy gravitino which can avoid the cos...

  1. Model building for flavor changing Higgs couplings

    CERN Document Server

    Dery, Avital; Nir, Yosef; Soreq, Yotam; Susič, Vasja

    2014-01-01

    If $t\\rightarrow hq$ ($q=c,u$) or $h\\rightarrow\\tau\\ell$ ($\\ell=\\mu,e$) decays are observed, it will be a clear signal of new physics. We investigate whether natural and viable flavor models can saturate the present direct upper bounds without violating the indirect constraints from low energy loop processes. We carry out our analysis in two theoretical frameworks: minimal flavor violation (MFV) and Froggatt-Nielsen symmetry (FN). The simplest models in either framework predict flavor changing couplings that are too small to be directly observed. Yet, in the MFV framework, it is possible to have lepton flavor changing Higgs couplings close to the bound if spurions related to heavy singlet neutrinos play a role. In the FN framework, it is possible to have large flavor changing couplings in both the up and the charged lepton sectors if supersymmetry plays a role.

  2. 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.

  3. 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...

  4. 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.

  5. Elicitation of the most important structural properties of ionic liquids affecting ecotoxicity in limnic green algae; a QSAR approach.

    Science.gov (United States)

    Izadiyan, Parisa; Fatemi, M H; Izadiyan, Mahsa

    2013-01-01

    Many ionic liquids are soluble in water and their impact on the aquatic environment has to be evaluated. However, due to the large number of ionic liquids and lack of experimental data, it is necessary to develop estimation procedures in order to reduce the materials and time consumption. In this study using multilayer perceptron neural network (MLP), ant colony optimization (ACO) and multiple linear regression (MLR) strategies, good predictive quantitative structure-activity relationships (QSAR) models were introduced and structural parameters affecting ecotoxicity of ionic liquids in limnic green algae (Scenedesmus vacuolatus) were revealed. Moreover, principal component analysis (PCA) and cluster analysis (CA) approaches were also applied to visualize any possible patterns or relationships among ionic liquids data. It was revealed that selected descriptors of the MLR model are also capable of clustering ionic liquids according to their four level of toxicity. PMID:23107477

  6. 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.

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

    International Nuclear Information System (INIS)

    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

  8. Effect of Hadron Contamination on Dielectron Signal Reconstruction in Heavy Flavor Production Measurements

    International Nuclear Information System (INIS)

    Dielectron signal reconstruction is an important tool for heavy flavor measurements because of its trigger feasibility and its relatively straightforward particle identification process. However, in the case of time projection chamber detectors, some hadron contamination is unavoidable, even if additional means are used to improve the particle identification process. In this paper, we investigate the effects of hadron (protons, pions, and kaons) contamination on the dielectron signal reconstruction process in the measurement of J/ψ and electrons from heavy flavor hadron decays

  9. 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.

  10. Flavor in the context of ancestral human diets

    OpenAIRE

    Richard Wrangham

    2014-01-01

    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 i...

  11. 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.

  12. 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).

  13. Lattice inputs to Flavor Physics

    CERN Document Server

    Della Morte, Michele

    2015-01-01

    We review recent lattice results for quark masses and low-energy hadronic parameters relevant for flavor physics. We do that by describing the FLAG initiative, with emphasis on its scope and rating criteria. The emerging picture is that while for light quantities a large number of computations using different approaches exist, and this increases the overall confidence on the final averages/estimates, in the heavy-light case the field is less advanced and, with the exception of decay constants, only a few computations are available. The precision reached for the light quantities is such that electromagnetic (EM) corrections, beyond the point-like approximation, are becoming relevant. We discuss recent computations of the spectrum based on direct simulations of QED+QCD. We also present theoretical developments for including EM effects in leptonic decays. We conclude describing recent results for the $K \\to \\pi \\pi$ transition amplitudes and prospects for tackling hadronic decays on the lattice.

  14. SUGRA interactions within flavor triplets

    CERN Document Server

    Towe, J

    2005-01-01

    A specific new quark permits that flavor generations constitute a representation of the 3-dimensional SU(3) symmetry that characterizes the Z(3) orbifold. In this context, color and supergravity bind triplets and 4-tuplets into composite fields of spin 3/2 and spin 2; and the symmetry E(8) that characterizes (the observable sector of) 10-spacetime is interpreted as having reduced to SU(5)XSU(3), where SU(3) refers to the 3-dimensional symmetry described above and SU(5) consists of colors and of isotopic spin classes that are devoid of color and hypercharge. In this context, supergravity interactions occur to color bound quarks that are experiencing asymptotic freedom within triplets. Quark-lepton transitions are produced, but quickly reverse, preserving the triplets. The symmetry consisting of six quark classes and six lepton classes is also maintained because the predicted quark is an anomalous, left-handed version of the strange quark.

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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.)

  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. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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...

  8. 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...

  9. 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.

  10. Probing new physics with flavor physics (and probing flavor physics with new physics)

    OpenAIRE

    Nir, Yosef

    2007-01-01

    This is a written version of a series of lectures aimed at graduate students and postdoctoral fellows in particle theory/string theory/particle experiment familiar with the basics of the Standard Model. We begin with an overview of flavor physics and its implications for new physics. We emphasize the "new physics flavor puzzle". Then, we give four specific examples of flavor measurements and the lessons that have been (or can be) drawn from them: (i) Charm physics: lessons for supersymmetry f...

  11. Theoretically Palatable Flavor Combinations of Astrophysical Neutrinos.

    Science.gov (United States)

    Bustamante, Mauricio; Beacom, John F; Winter, Walter

    2015-10-16

    The flavor composition of high-energy astrophysical neutrinos can reveal the physics governing their production, propagation, and interaction. The IceCube Collaboration has published the first experimental determination of the ratio of the flux in each flavor to the total. We present, as a theoretical counterpart, new results for the allowed ranges of flavor ratios at Earth for arbitrary flavor ratios in the sources. Our results will allow IceCube to more quickly identify when their data imply standard physics, a general class of new physics with arbitrary (incoherent) combinations of mass eigenstates, or new physics that goes beyond that, e.g., with terms that dominate the Hamiltonian at high energy. PMID:26550861

  12. Strong color fields and heavy flavor production

    OpenAIRE

    Pajares, C.; Bautista, I.

    2010-01-01

    The clustering of color sources provides a natural framework for soft partonic interactions producing strong color fields. We study the consequences of these color fields in the production of heavy flavor and the behavior of the nuclear modification factor.

  13. Heavy flavors in e+e- interactions

    International Nuclear Information System (INIS)

    Recently a considerable amount of both theoretical and experimental effort has been given to Heavy Flavor Physics, mainly since: The Q anti Q system is simple. Spectroscopy and successful calculations are possible. A good separation of the Heavy Flavors (Jets, Mesons) is possible. So, Single Flavor Jets or isolated processes can be studied in analogy to μ -> eanti νsub(e)νsub(μ) decays. Therefore: 1. We can determine the Standard-Model parameters like masses, and the K-M matrix. 2. We can check the validity of the Standard-Model by the absence of forbidden processes. 3. We can test for flavor independence required by QCD. 4. We can find possible clues for new physics, 4th generation effects, for new CP-violations in B0 decays and others. (orig.)

  14. Radion Flavor Violation in Warped Extra Dimension

    CERN Document Server

    Huitu, K; Moursy, A; Rai, S K; Sabanci, A

    2011-01-01

    We analyze the flavor violation in warped extra dimension due to radion mediation. We show that \\Delta S=2 and \\Delta B=2 flavor violating processes impose stringent constraints on radion mass, m_\\phi and the scale \\Lambda_\\phi. In particular, for \\Lambda_\\phi ~ O(1) TeV, B_d^0-\\bar{B}^0_d implies that m_\\phi ~ 25 GeV. We also study radion contributions to lepton flavor violating processes: \\tau -> (e,\\mu) \\phi, \\tau -> e\\mu^+\\mu^- and B -> l_i l_j. We show that BR(B_s -> \\mu^+ \\mu^-) can be of order 10^{-8}, which is reachable at the LHCb. The radion search at LHC, through the flavor violation decays into \\tau \\mu or top-charm quarks, is also considered.

  15. Biocatalytic production of flavors and fragrances

    OpenAIRE

    Franssen, M.C.R.; Alessandrini, L.; Terraneo, G.

    2005-01-01

    The preparation of flavors and fragrances has to be done with great care. When these compounds are meant for consumption, no toxic chemicals are allowed during their preparation. For use in non-food additives, a high purity is required. Both constraints can be easily fulfilled when enzymes are used as catalyst during the production of these compounds. This paper summarizes the work that we have done regarding the preparation of branchedchain fatty acids (sheep flavors) using lipases, the prod...

  16. The STAR Heavy Flavor Tracker (HFT)

    OpenAIRE

    Schambach, Joachim; Anderssen, Eric; Wieman, Howard; Woodmansee, Sam; Contin, Giacomo; Greiner, Leo; Silber, Joe; Stezelberger, Thorsten; Sun, Xiangming; Szelezniak, Michal; Videbæk, Flemming; Vu, Chinh

    2014-01-01

    The heavy quark hadrons are suggested as a clean probe for studying the early dynamic evolution of the dense and hot medium created in high-energy nuclear collisions. The Heavy Flavor Tracker (HFT) of the STAR experiment, designed to improve the vertex resolution and extend the measurement capabilities in the heavy flavor domain, was installed for the 2014 heavy ion run of RHIC. It is composed of three different silicon detectors arranged in four concentric cylinders close to the STAR interac...

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. 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...

  2. Acceptance of sugar reduction in flavored yogurt.

    Science.gov (United States)

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

    2013-09-01

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

  3. Heavy Flavor Physics in PHENIX

    CERN Document Server

    Nouicer, Rachid

    2012-01-01

    Heavy quarks are good probes of the hot and dense medium created in relativistic heavy ion collisions since they are mainly generated early in the collision and interact with the medium in all collision stages. In addition, heavy flavor quarkonia production is thought to be uniquely sensitive to the deconfined medium of the Quark Gluon Plasma (QGP) through color screening. Heavy quark production has been studied by the PHENIX experiment at RHIC via measurements of single leptons from semi-leptonic decays, in both the electron channel at mid-rapidity and in the muon channel at forward rapidity. Large suppression and azimuthal anisotropy of single electrons have been observed in Au+Au collisions at 200 GeV. These results suggest a large energy loss and strong flow of the heavy quarks in the hot, dense matter. The PHENIX experiment has also measured J/psi production in p + p, d+Au, Cu+Cu, and Au+Au collisions at energies up to 200 GeV. In central Au+Au at 200 GeV, more suppression is observed at forward rapidity...

  4. 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.)

  5. Vitamin D deficiency plays an important role in cardiac disease and affects patient outcome: Still a myth or a fact that needs exploration?

    OpenAIRE

    Fanari, Zaher; Hammami, Sumaya; Hammami, Muhammad Baraa; Hammami, Safa; Abdellatif, Abdul

    2015-01-01

    There is increasing evidence that a low vitamin D status may be an important and hitherto neglected factor of cardiovascular disease. This review is an overview of the current body of literature, and presents evidence of the mechanisms through which vitamin D deficiency affects the cardiovascular system in general and the heart in particular. Available data indicate that the majority of congestive heart failure patients have 25-hydroxyvitamin D deficiency. Furthermore, the low serum 25-hydrox...

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

    OpenAIRE

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

    2015-01-01

    Prior research provides robust support for the existence of a number of associations between colors and flavors. In the present study, we examined whether congruent (vs. incongruent) combinations of product packaging colors and flavor labels would facilitate visual search for products labeled with specific flavors. The two experiments reported here document a Stroop-like effect between flavor words and packaging colors. The participants were able to search for packaging flavor labels more rap...

  7. 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

    important cheese flavor compounds, primarily branched-chain aldehydes and alcohols, and thus important for the final cheese flavor. Quantification of representative aldehydes (2-Methylpropanal, 3-Methylbutanal) and alcohols (2-Methyl-1-propanol, 3-Methyl-1-butanol, and 3-Methyl-3-buten-1-ol) showed...... that the investigated D. hansenii strains varied significantly with respect to production of these flavor compounds. Contrary to the alcohols (2-Methyl-1-propanol,3-Methyl-1-butanol, and3-Methyl-3-buten-1-ol), the aldehydes (2-Methylpropanal, 3-Methylbutanal) were produced by the D. hansenii strains in concentrations...

  8. Texture, not flavor, affects the expected satiation of dairy products

    NARCIS (Netherlands)

    Hogenkamp, P.S.; Stafleu, A.; Mars, M.; Brunstrom, J.M.; Graaf, C. de

    2011-01-01

    Consumers’ expectations about the satiating capacity of a food may differ markedly across a broad range of food products, but also between foods within one product category. Our objective is to investigate the role of sensory attributes and means of consumption in the expected satiation of dairy pro

  9. The consumption of flavored milk among a children population. The influence of beliefs and the association of brands with emotions.

    Science.gov (United States)

    De Pelsmaeker, Sara; Schouteten, Joachim; Gellynck, Xavier

    2013-12-01

    Although milk and dairy products are seen as an important part of a child's diet, their consumption is declining. The aim of this study is to investigate the consumption of milk and flavored milk among a sample of 513 Belgian children aged between 8 and 13 years. In addition, the association between flavored milk brands and emotions is examined. Children prefer and consume more flavored than plain milk. They indicate that consumption is a self-made choice and that parents mainly ensure the availability of these products. Children prefer flavored milk to plain milk, although it is perceived to be less healthy. No correlation could be found between brand awareness and the consumption of flavored milk. Brands of flavored milk evoke divergent emotions and can be classified into different groups based upon their association with a type of emotion (i.e. positive/negative). This study demonstrates that taste is an important factor in flavored milk consumption by children and shows a strong relationship between brands and emotions. Consequently, the taste needs to be appealing for children, but it is equally important that children associate the brand with positive emotions, as this will lead to a higher preference. Milk producers who target children can use the insights gained from this study in the development of new products. PMID:24001396

  10. Many flavor approach to study the nature of chiral phase transition of two-flavor QCD

    CERN Document Server

    Yamada, Norikazu; Iwami, Ryo

    2016-01-01

    We perform lattice numerical simulations to study the phase transition of QCD at finite temperature to clarify the nature of the transition of massless two flavor QCD. We investigate QCD with two light and Nf heavy quarks instead of two-flavor QCD, and focus on the light quark mass dependence of the critical heavy mass, below which the transition is of first order. The heavy quarks are incorporated into two flavor configurations in the form of the hopping parameter expansion through the reweighting technique. The nature of the transition is identified by the shape of the constraint effective potential at the critical temperature. Our result indicates that the critical heavy mass remains finite in the chiral limit of the two flavors, suggesting the phase transition of massless two-flavor QCD is of second order.

  11. Unified Flavor Symmetry from warped dimensions

    CERN Document Server

    Frank, Mariana; Pourtolami, Nima; Toharia, Manuel

    2014-01-01

    We propose a scenario which accommodates all the masses and mixings of the SM fermions in a model of warped extra-dimensions with all matter fields in the bulk. 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 the 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) and wash-out the obvious effects of the symmetry. With the Higgs field leaking into the bulk, and Dirac neutrinos sufficiently localized towards the UV boundary, the neutrino mass hierarchy and flavor structure will still be largely dominated by the fundamental flavor structure. The neutrino sector would then reflect the fundamental flavor structure, whereas the quark sector would probe the effects of the flavor symmetry breaking sector. As an example, we explo...

  12. Flavorful hybrid anomaly-gravity mediation

    International Nuclear Information System (INIS)

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

  13. Flavor Preferences Conditioned by Dietary Glutamate.

    Science.gov (United States)

    Ackroff, Karen; Sclafani, Anthony

    2016-07-01

    Our understanding of the molecular basis of umami taste and its appetitive qualities has been greatly aided by studies in laboratory rodents. This review describes methods for testing responses to the prototypical umami substance monosodium glutamate (MSG) in rodents. Two techniques, forced exposure to MSG and 2-bottle choice tests with ascending concentrations, were used to evaluate the responses to the taste of umami itself, and 2 other methods used oral or postoral MSG to modify the responses to other flavors. Intake and preference for MSG are enhanced in mice by experience with MSG and with other nutrients with positive postoral effects. In addition, flavor preferences are enhanced in mice and rats by gastric or intestinal MSG infusions via an associative learning process. Even mice with an impaired or absent ability to taste MSG can learn to prefer a flavor added to an MSG solution, supporting the notion that glutamate acts postorally. The more complex flavor of dashi seasoning, which includes umami substances (inosinate, glutamate), is attractive to rodents, but dashi does not condition flavor preferences. Details of the postoral glutamate detection process and the nature of the signal involved in learned preferences are still uncertain but probably involve gastric or intestinal sensors or both and vagal transmission. Some findings suggest that postoral glutamate effects may enhance food preferences in humans, but this requires further study. PMID:27422522

  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. 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.

  17. 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}{\

  18. Unquenched flavor on the Higgs branch

    CERN Document Server

    Faedo, Anton F; Pantelidou, Christiana; Tarrio, Javier

    2016-01-01

    We construct the gravity duals of the Higgs branches of three-dimensional (four-dimensional) super Yang-Mills theories coupled to $N_\\textrm{f}$ quark flavors. The effect of the quarks on the color degrees of freedom is included, and corresponds on the gravity side to the backreaction of $N_\\textrm{f}$ flavor D6-branes (D7-branes) on the background of $N_\\textrm{c}$ color D2-branes (D3-branes). The Higgsing of the gauge group arises from the dissolution of some color branes inside the flavor branes. The dissolved color branes are represented by non-Abelian instantons whose backreaction is also included. The result is a cascading-like solution in which the effective number of color branes varies along the holographic direction. In the three-dimensional case the solution may include an arbitrary number of quasi-conformal (walking) regions.

  19. Heavy Flavor Suppression: Boltzmann vs Langevin

    CERN Document Server

    Das, Santosh K; Plumari, Salvatore; Greco, Vincenzo

    2013-01-01

    The propagation of heavy flavor through the quark gluon plasma has been treated commonly within the framework of Langevin dynamics, i.e. assuming the heavy flavor momentum transfer is much smaller than the light one. On the other hand a similar suppression factor $R_{AA}$ has been observed experimentally for light and heavy flavors. We present a thorough study of the approximations involved by Langevin equation by mean of a direct comparison with the full collisional integral within the framework of Boltzmann transport equation. We have compared the results obtained in both approaches which can differ substantially for charm quark leading to quite different values extracted for the heavy quark diffusion coefficient. In the case of bottom quark the approximation appears to be quite reasonable.

  20. 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.

  1. On the Flavor Structure of Natural Composite Higgs Models & Top Flavor Violation

    CERN Document Server

    Azatov, Aleksandr; Perez, Gilad; Soreq, Yotam

    2014-01-01

    We explore the up flavor structure of composite pseudo Nambu-Goldstone-boson Higgs models, where we focus on the flavor anarchic minimal $SO(5)$ case. We identify the different sources of flavor violation in this framework and emphasise the differences from the anarchic Randall-Sundrum scenario. In particular, the fact that the flavor symmetry does not commute with the symmetries that stabilize the Higgs potential may constrain the flavor structure of the theory. In addition, we consider the interplay between the fine tuning of the model and flavor violation. We find that generically the tuning of this class of models is worsen in the anarchic case due to the contributions from the additional fermion resonances. We show that, even in the presence of custodial symmetry, large top flavor violating rate are naturally expected. In particular, $t\\to cZ$ branching ratio of order of $10^{-5}$ is generic for this class of models. Thus, this framework can be tested in the next run of the LHC as well as in other future...

  2. 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

  3. Informatic prediction of Cheddar cheese flavor pathway changes due to sodium substitution.

    Science.gov (United States)

    Ganesan, Balasubramanian; Brown, Kelly

    2014-01-01

    Increased interest in reduced and low sodium dairy foods generates flavor issues for cheeses. Sodium is partly replaced with potassium or calcium to sustain the salty flavor perception, but the other cations may also alter metabolic routes and the resulting flavor development in aged cheeses. The effect of some cations on selected metabolic enzyme activity and on lactic acid bacterial physiology and enzymology has been documented. Potassium, for example, is an activator of 40 enzymes and inhibits 25 enzymes. Currently, we can visualize the effects of these cations only as lists inside metabolic databases such as MetaCyc. By visualizing the impact of these activating and inhibitory activities as biochemical pathways inside a metabolic database, we can understand their relevance, predict, and eventually dictate the aging process of cheeses with cations that replace sodium. As examples, we reconstructed new metabolic databases that illustrate the effect of potassium on flavor-related enzymes as microbial pathways. After metabolic reconstruction and analysis, we found that 153 pathways of lactic acid bacteria are affected due to enzymes likely to be activated or inactivated by potassium. These pathways are primarily linked to sugar metabolism, acid production, and amino acid biosynthesis and degradation that relate to Cheddar cheese flavor. PMID:24246043

  4. 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. PMID:23170947

  5. 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.

  6. Heavy flavor electron RAA and υ2 in event-by-event relativistic hydrodynamics

    Science.gov (United States)

    Prado, Caio A. G.; Cosentino, Mauro R.; Munhoz, Marcelo G.; Noronha, Jorge; Suaide, Alexandre A. P.

    2016-04-01

    In this work we investigate how event-by-event hydrodynamics fluctuations affect the nuclear suppression factor and elliptic flow of heavy flavor mesons and non-photonic electrons. We use a 2D+1 Lagrangian ideal hydrodynamic code [1, 2] on an event-by-event basis in order to compute local temperature and flow profiles. Using a strong coupling inspired energy loss parametrization [3] on top of the evolving space-time energy density distributions we are able to propagate the heavy quarks inside the medium until the freeze-out temperature is reached and a Pythia [4] modeling of hadronization takes place. The resulting D0 and heavy-flavor electron yield is compared with recent experimental data for R AA and υ 2 from the STAR and PHENIX collaborations [5-7]. In addition we present preditions for the higher order Fourier harmonic coefficients υ3(pt) of heavy-flavor electrons at Rhic’s collisions.

  7. 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...... a linear combination Qtilde of electric and color charges, but it is a Qtilde-conductor with a nonzero electron density. These electrons and the gapless quark quasiparticles make the low energy effective theory of the gapless CFL phase and, consequently, its astrophysical properties are qualitatively...

  8. Flavor democracy and quark mass matrices

    OpenAIRE

    Kim, C. S.; Cvetic, G.

    1997-01-01

    Based on experimental mass hierarchy, a set of flavor-democratic (FD) quark mass matrices at low energies is discussed. The model predicts CP violation parameters $J_{CP}=(0.3 \\pm 0.2) 10^{-4}$ and ${\\epsilon'/\\epsilon} = (0.6 \\pm 0.5) 10^{-3}$. However, this simple FD model also predicts a physical top quark mass not much higher than 100 GeV. As a next step, we assume that the Standard Model (SM) breaks down around some high energy $\\Lambda$, and is replaced by a new FD flavor gauge theory (...

  9. Lepton flavor violation with light vector bosons

    Science.gov (United States)

    Heeck, Julian

    2016-07-01

    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 → μτ at CMS, the two-body decay mode τ → μZ‧ opens up and for MZ‧ year-old ARGUS limits. We discuss the general prospects and motivation of light vector bosons with lepton-flavor-violating couplings.

  10. 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

  11. Supergravitational Production of "Flavor and Color"

    CERN Document Server

    Towe, J

    2004-01-01

    A conventional graviton vertex operator is generated from the gauging of global supersymmetry. If the outgoing gravitino is replaced by a fermion-boson pair of like helicity, and if a new principle of equivalence associates supergravity with the introduction of color, then every quark flavor can be described as a gravitationally excited lepton. In this context, A SUSY SU(5)can be constructed exclusively of leptons and their scaler superpartners (or of quarks and their superpartners). This SUSY GUT flavor symmetry, which is preserved by the proposed supergravity interactions, accounts for three fermionic generations and predicts a new quark--aleft-handed (non-strange) version of the strange quark.

  12. Higgs-induced lepton flavor violation

    International Nuclear Information System (INIS)

    Due to the smallness of the lepton Yukawa couplings, higher-dimensional operators can give a significant contribution to the lepton masses. In this case, the lepton mass matrix and the matrix of lepton-Higgs couplings are misaligned leading to lepton flavor violation (LFV) mediated by the Standard Model Higgs boson. We derive model-independent bounds on the Higgs flavor violating couplings and quantify LFV in decays of leptons and electric dipole moments for a class of lepton-Higgs operators contributing to lepton masses. We find significant Higgs-mediated LFV effects, especially if they involve virtual τ's. (orig.)

  13. Variants of fattening and flavor symmetry restoration

    CERN Document Server

    Orginos, K; Toussaint, D; Orginos, Kostas; Toussaint, Doug

    1999-01-01

    We study the effects of different "fat link" actions for Kogut-Susskind quarks on flavor symmetry breaking. Our method is mostly empirical - we compute the pion spectrum with different valence quark actions on common sets of sample lattices. Different actions are compared, as best we can, at equivalent physical points. We find significant reductions in flavor symmetry breaking relative to the conventional or to the "link plus staple" actions, with a reasonable cost in computer time. We also develop and test a scheme for approximate unitarization of the fat links. While our tests have concentrated on the valence quark action, our results will be useful in designing simulations with dynamical quarks.

  14. Bound States of Double Flavor Hyperons

    CERN Document Server

    Froemel, F; Riska, D O

    2005-01-01

    Several realistic phenomenological nucleon-nucleon interaction models are employed to investigate the possibility of bound deuteron-like states of such heavy flavor hyperons and nucleons, for which the interaction between the light flavor quark components is expected to be the most significant interaction. The results indicate that deuteron-like bound states are likely to form between nucleons and the $\\Xi_c^{'}$ and $\\Xi_{cc}$ charm hyperons as well as between $\\Xi$ hyperons and double-charm hyperons. Bound states between two $\\Sigma_c$ hyperons are also likely. In the case of beauty hyperons the corresponding states are likely to be deeply bound.

  15. Bound states of heavy flavor hyperons

    Science.gov (United States)

    Frömel, F.; Juliá-Díaz, B.; Riska, D. O.

    2005-04-01

    Several realistic phenomenological nucleon-nucleon interaction models are employed to investigate the possibility of bound deuteron-like states of such heavy flavor hyperons and nucleons, for which the interaction between the light flavor quark components is expected to be the most significant interaction. The results indicate that deuteron-like bound states are likely to form between nucleons and the Ξc' and Ξ charm hyperons as well as between Ξ hyperons and double-charm hyperons. Bound states between two Σ hyperons are also likely. In the case of beauty hyperons the corresponding states are likely to be deeply bound.

  16. 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.

  17. 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 $\\theta_{13}$.

  18. 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

  19. 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).

  20. 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...

  1. 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.

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

    International Nuclear Information System (INIS)

    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.

  3. Effects on Flavor. In E.A. Yahia, Ed., Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities. Boca Ratan, FL

    Science.gov (United States)

    The flavor of fresh fruits and vegetables is an important factor in determining quality and consumer satisfaction. However, there is often dissatisfaction among consumers concerning the flavor of fruits and vegetables. First time purchases are usually based on appearance and firmness, but repeat b...

  4. 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^{\

  5. Candidate genes affecting fat deposition, carcass composition and meat quality traits in pigs

    OpenAIRE

    Gandolfi, Greta

    2011-01-01

    Pig meat quality is determined by several parameters, such as lipid content, tenderness, water-holding capacity, pH, color and flavor, that affect consumers’ acceptance and technological properties of meat. Carcass quality parameters are important for the production of fresh and dry-cure high-quality products, in particular the fat deposition and the lean cut yield. The identification of genes and markers associated with meat and carcass quality traits is of prime interest, for the possibilit...

  6. 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.

  7. 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. PMID:26551333

  8. Biocatalytic production of flavors and fragrances

    NARCIS (Netherlands)

    Franssen, M.C.R.; Alessandrini, L.; Terraneo, G.

    2005-01-01

    The preparation of flavors and fragrances has to be done with great care. When these compounds are meant for consumption, no toxic chemicals are allowed during their preparation. For use in non-food additives, a high purity is required. Both constraints can be easily fulfilled when enzymes are used

  9. 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

  10. 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.

  11. 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.

  12. New signatures of flavor violating Higgs couplings

    Science.gov (United States)

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

    2016-06-01

    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 → thh (top plus di-Higgs final state) arising from a dimension six coupling of up-type quarks to three insertions of the Higgs field. We develop a search strategy for this final state and demonstrate that detection is possible at the high luminosity LHC if flavor violating top-up-Higgs couplings are not too far below the current limit. (2) pp → tH 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 → tu, WW, ZZ, hh and use existing LHC data to constrain the first three of them. For the fourth, we adapt our search for the thh final state, and we demonstrate that in large regions of the parameter space, it is superior to other searches, including searches for flavor violating top quark decays ( t → hq). (3) H 0 → τ μ, again in the context of a 2HDM. This channel is particularly well motivated by the recent CMS excess in h → τ μ, and we use the data from this search to constrain the properties of H 0.

  13. 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...

  14. Flavor Physics and CP Violation at LHC

    OpenAIRE

    Schopper, Andreas

    2006-01-01

    Flavor Physics at LHC will contribute significantly to the search for New Physics via precise and complementary measurements of CKM angles and the study of loop decays. Here we present the expected experimental sensitivity and physics performance of the LHC experiments that will to B-physics.

  15. 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

  16. Flavor release measurement from gum model system

    DEFF Research Database (Denmark)

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

    2004-01-01

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

  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. 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.

  19. 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...

  20. 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.

  1. 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.

  2. 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...

  3. 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...

  4. Parameters for a Super-Flavor-Factory

    Energy Technology Data Exchange (ETDEWEB)

    Seeman, J.T.; Cai, Y.; Ecklund, S.; Novokhatski, A.; Seryi, A.; Sullivan, M.; Wienands, U.; /SLAC; Biagini, M.; Raimondi, P.; /Frascati

    2006-06-27

    A Super Flavor Factory, an asymmetric energy e{sup +}e{sup -} collider with a luminosity of order 10{sup 36} cm{sup -2} s{sup -1}, can provide a sensitive probe of new physics in the flavor sector of the Standard Model. The success of the PEP-II and KEKB asymmetric colliders in producing unprecedented luminosity above 10{sup 34} cm{sup -2} s{sup -1} has taught us about the accelerator physics of asymmetric e{sup +}e{sup -} collider in a new parameter regime. Furthermore, the success of the SLAC Linear Collider and the subsequent work on the International Linear Collider allow a new Super-Flavor collider to also incorporate linear collider techniques. This note describes the parameters of an asymmetric Flavor-Factory collider at a luminosity of order 10{sup 36} cm{sup -2} s{sup -1} at the Y(4S) resonance and about 10{sup 35} cm{sup -2} s{sup -1} at the {tau} production threshold. Such a collider would produce an integrated luminosity of about 10,000 fb{sup -1} (10 ab{sup -1}) in a running year (10{sup 7} sec) at the Y(4S) resonance. In the following note only the parameters relative to the Y(4S) resonance will be shown, the ones relative to the lower energy operations are still under study.

  5. Quark condensate in two-flavor QCD

    Energy Technology Data Exchange (ETDEWEB)

    DeGrand, T.; Liu, Z. [Colorado Univ., Boulder, CO (United States). Dept. of Physics; Schaefer, S. [Deutsches Elektronen-Synchrotron (DESY), Zeuthen (Germany). John von Neumann-Inst. fuer Computing NIC

    2006-09-15

    We compute the condensate in QCD with two flavors of dynamical fermions using numerical simulation. The simulations use overlap fermions, and the condensate is extracted by fitting the distribution of low lying eigenvalues of the Dirac operator in sectors of fixed topological charge to the predictions of Random Matrix Theory. (orig.)

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

    OpenAIRE

    Carlos eVelasco; Xiaoang eWan; Klemens eKnoeferle; Xi eZhou; Alejandro eSalgado-Montejo; Charles eSpence

    2015-01-01

    Prior research provides robust support for the existence of a number of associations between colors and flavors. In the present study, we examined whether congruent (vs. incongruent) combinations of product packaging colors and flavor labels would facilitate visual search for products 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 ...

  7. How will the greening of the Arctic affect an important prey species and disturbance agent? Vegetation effects on arctic ground squirrels.

    Science.gov (United States)

    Wheeler, H C; Chipperfield, J D; Roland, C; Svenning, J-C

    2015-07-01

    Increases in terrestrial primary productivity across the Arctic and northern alpine ecosystems are leading to altered vegetation composition and stature. Changes in vegetation stature may affect predator-prey interactions via changes in the prey's ability to detect predators, changes in predation pressure, predator identity and predator foraging strategy. Changes in productivity and vegetation composition may also affect herbivores via effects on forage availability and quality. We investigated if height-dependent effects of forage and non-forage vegetation determine burrowing extent and activity of arctic ground squirrels (Urocitellus parryii). We collected data on burrow networks and activity of arctic ground squirrels across long-term vegetation monitoring sites in Denali National Park and Preserve, Alaska. The implications of height-specific cover of potential forage and non-forage vegetation on burrowing behaviour and habitat suitability for arctic ground squirrels were investigated using hierarchical Bayesian modelling. Increased cover of forbs was associated with more burrows and burrow systems, and higher activity of systems, for all forb heights. No other potential forage functional group was related to burrow distribution and activity. In contrast, height-dependent negative effects of non-forage vegetation were observed, with cover over 50-cm height negatively affecting the number of burrows, systems and system activity. Our results demonstrate that increases in vegetation productivity have dual, potentially counteracting effects on arctic ground squirrels via changes in forage and vegetation stature. Importantly, increases in tall-growing woody vegetation (shrubs and trees) have clear negative effects, whereas increases in forb should benefit arctic ground squirrels. PMID:25666700

  8. Vitamin D deficiency plays an important role in cardiac disease and affects patient outcome: Still a myth or a fact that needs exploration?

    Science.gov (United States)

    Fanari, Zaher; Hammami, Sumaya; Hammami, Muhammad Baraa; Hammami, Safa; Abdellatif, Abdul

    2015-01-01

    There is increasing evidence that a low vitamin D status may be an important and hitherto neglected factor of cardiovascular disease. This review is an overview of the current body of literature, and presents evidence of the mechanisms through which vitamin D deficiency affects the cardiovascular system in general and the heart in particular. Available data indicate that the majority of congestive heart failure patients have 25-hydroxyvitamin D deficiency. Furthermore, the low serum 25-hydroxyvitamin D level has a higher impact on hypertension, coronary artery disease an on the occurrence of relevant cardiac events. A serum 25-hydroxyvitamin D level below 75 nmol/l (30 ng/l) is generally regarded as vitamin D insufficiency in both adults and children, while a level below 50 nmol/l (20 ng/l) is considered deficiency. Levels below 50 nmol/l (20 ng/l) are linked independently to cardiovascular morbidity and mortality. PMID:26557744

  9. Vitamin D deficiency plays an important role in cardiac disease and affects patient outcome: Still a myth or a fact that needs exploration?

    Science.gov (United States)

    Fanari, Zaher; Hammami, Sumaya; Hammami, Muhammad Baraa; Hammami, Safa; Abdellatif, Abdul

    2015-10-01

    There is increasing evidence that a low vitamin D status may be an important and hitherto neglected factor of cardiovascular disease. This review is an overview of the current body of literature, and presents evidence of the mechanisms through which vitamin D deficiency affects the cardiovascular system in general and the heart in particular. Available data indicate that the majority of congestive heart failure patients have 25-hydroxyvitamin D deficiency. Furthermore, the low serum 25-hydroxyvitamin D level has a higher impact on hypertension, coronary artery disease an on the occurrence of relevant cardiac events. A serum 25-hydroxyvitamin D level below 75 nmol/l (30 ng/l) is generally regarded as vitamin D insufficiency in both adults and children, while a level below 50 nmol/l (20 ng/l) is considered deficiency. Levels below 50 nmol/l (20 ng/l) are linked independently to cardiovascular morbidity and mortality. PMID:26557744

  10. 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...

  11. Flavor State of the Neutrino: Conditions for a Consistent Definition

    Institute of Scientific and Technical Information of China (English)

    戎树军; 刘秋宇

    2011-01-01

    Similar to Blasone et al.[Phys.Rev.D 72(2005)013003]by examining the expectation value of the flavor charge under the normalized flavor state of the neutrino,we demonstrate that the introduction of the flavor state is consistent with the flavor charge only when the conditions,i.e.(A)|p| =0(the low energy case),or |p|/mi 》 1(the relativistic case)and(B)the flavor state should be defined of the Pontecorvo form |Ve> =cos θ[υ1〉 + sin θ[υ2〉or equivalently except a global phase,are satisfied.The root of the issue lies in the structure of the flavor charge operator.The diagonalization of the flavor charge operator with the integer eigenvalue can be realized through the Bogoliubov-Valatin transformation when condition A is satisfied.The eigenstate of the diagonalized flavor charge is of the Pontecorvo form under condition B.%Similar to Blasone et al. [Phys. Rev. D 72 (2005) 013003] by examining the expectation value of the flavor charge under the normalized flavor state of the neutrino, we demonstrate that the introduction of the Savor state is consistent with the flavor charge only when the conditions, I.e. (A) \\p\\ = 0 (the low energy case), or \\p\\/m,I · 1 (the relativistic case) and (B) the flavor state should be defined of the Pontecorvo form \\ve> = cosθ丨v1>+sinθ丨v2) or equivalently except a global phase, are satisfied. The root of the issue lies in the structure of the flavor charge operator. The diagonalization of the flavor charge operator with the integer eigenvalue can be realized through the Bogoliubov-Valatin transformation when condition A is satisfied. The eigenstate of the diagonalized flavor charge is of the Pontecorvo form under condition B.

  12. 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.

  13. [Study on determination of Chinese medicine flavor and its regularity].

    Science.gov (United States)

    Zhang, Zhuo; Zhang, Wei

    2014-02-01

    Five flavors are basic nature of Chinese medicine. But the labeling of Chinese medicine flavors was in a chaos. Song Jin and Yuan dynasty is a transconformation stage of labeling Chinese medicine flavors. In this article the author put forward that the determination of Chinese medicine flavor shifted from tasting of early and middle age of Northern Song dynasty to categorical analogizing and functional analogizing in the late age of Northern Song dynasty. The latter method had a flourished development in Southern Song, Jin and Yuan dynasty. This regularity conclusion has provided a reference for the standardizing Chinese medicine flavors. PMID:24946566

  14. Tets of lepton universality and searches for lepton flavor violation at BaBar

    CERN Document Server

    Guido, Elisa

    2010-01-01

    The BaBar experiment has recently obtained some important results in the search for new physics in leptonic and lepton flavor violating decays, exploiting the complete datasets collected at the $\\Upsilon(4S)$, $\\Upsilon(3S)$ and $\\Upsilon(2S)$ energies. In particular, new limits on the ratio $\\Gamma(\\Upsilon(1S)\\to\\tau^+\\tau^-)/\\Gamma(\\Upsilon(1S)\\to\\mu^+\\mu^-)$, on lepton flavor violating decays of the $\\Upsilon(3S)$ and $\\Upsilon(2S)$, and on $\\tau$ decays to three charged leptons or $\\tau\\to e/\\mu \\gamma$ are presented.

  15. 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}).

  16. Bioconcentration of Dissolved Organic Compounds from Oil Sands Process-Affected Water by Medaka (Oryzias latipes): Importance of Partitioning to Phospholipids.

    Science.gov (United States)

    Zhang, Kun; Wiseman, Steve; Giesy, John P; Martin, Jonathan W

    2016-06-21

    The complex mixture of dissolved organics in oil sands process-affected water (OSPW) is acutely lethal to fish at environmentally relevant concentrations, but few bioconcentration factors (BCFs) have been measured for its many chemical species. Japanese medaka (Oryzias latipes) were exposed to 10% OSPW, and measured BCFs were evaluated against predicted BCFs from octanol-water distribution ratios (DOW) and phospholipid membrane-water distribution ratios (DMW). Two heteroatomic chemical classes detected in positive ion mode (SO(+), NO(+)) and one in negative mode (O2(-), also known as naphthenic acids) had the greatest DMW values, as high as 10 000. Estimates of DMW were similar to and correlated with DOW for O(+), O2(+), SO(+), and NO(+) chemical species, but for O2(-) and SO2(-) species the DMW values were much greater than the corresponding DOW, suggesting the importance of electrostatic interactions for these ionizable organic acids. Only SO(+), NO(+), and O2(-) species were detectable in medaka exposed to OSPW, and BCFs for SO(+) and NO(+) species ranged from 0.6 to 28 L/kg, lower than predicted (i.e., 1.4-1.7 × 10(3) L/kg), possibly because of biotransformation of these hydrophobic substances. BCFs of O2(-) species ranged from 0.7 to 53 L/kg, similar to predicted values and indicating that phospholipid partitioning was an important bioconcentration mechanism. PMID:27224302

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

    International Nuclear Information System (INIS)

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

  18. 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

  19. 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

  20. Effect of New Physics in Astrophysical Neutrino Flavor.

    Science.gov (United States)

    Argüelles, Carlos A; Katori, Teppei; Salvado, Jordi

    2015-10-16

    Astrophysical neutrinos are powerful tools for investigating the fundamental properties of particle physics through their flavor content. In this Letter, we perform the first general new physics study on ultrahigh 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 on the Earth is confined to a region related to the assumed initial flavor content. Furthermore, we conclude that a precise measure of the flavor content on the 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. PMID:26550862

  1. 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

  2. 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

  3. 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。

  4. 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.

  5. Models of Flavor with Discrete Symmetries

    CERN Document Server

    Aranda, A

    2002-01-01

    In an attempt to understand the observed patterns of lepton and quark masses, models invoking a flavor symmetry $G_f$, under which the Standard Model generations are charged, have been proposed. One particularly successful symmetry, U(2), has been extensively discussed in the literature. The Yukawa matrices in models based on this symmetry reproduce the observed mass ratios in the lepton and quark sectors. The features of the symmetry that determine the texture of the Yukawa matrices can be found in other symmetries as well. We present a model based on a minimal, non-Abelian discrete symmetry that reproduces the Yukawa matrices associated with U(2) theories of flavor. In addition to reproducing the mass and mixing angle relations obtained in such theories, the different representation structure of our new horizontal symmetry allows for solutions to the solar and atmospheric neutrino problems.

  6. 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.

  7. 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.

  8. Delta(54) flavor phenomenology and strings

    CERN Document Server

    Carballo-Perez, Brenda; Ramos-Sanchez, Saul

    2016-01-01

    Delta(54) can serve as a flavor symmetry in particle physics, but remains almost unexplored. We show that in a classification of semi-realistic Z3xZ3 heterotic string orbifolds, Delta(54) turns out to be the most natural flavor symmetry, providing additional motivation for its study. We revisit its phenomenological potential from a low-energy perspective and subject to the constraints of string models. We find that Delta(54) arising from heterotic orbifolds leads to the Gatto-Sartori-Tonin relation for quarks and charged-leptons. Additionally, in the neutrino sector, it generically leads to a normal hierarchy for neutrino masses and a correlation between the reactor and the atmospheric mixing angles, the latter taking values in the second octant and being compatible at three sigmas with experimental data.

  9. 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.

  10. 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.

  11. A Heavy Flavor Tracker for STAR

    OpenAIRE

    Chasman, C.

    2008-01-01

    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 approxim...

  12. A Heavy-Flavor Tracker for STAR

    CERN Document Server

    Schweda, K

    2006-01-01

    We propose to construct a heavy flavor tracker for the STAR experiment at RHIC in order to measure the elliptic flow of charmed hadrons in the low pt region and identify B-meson contributions in the region pt > 4 GeV/c. In this talk, we will present the design of the detector in-depth and its expected performance as studied in detailed simulations and analytic calculations. Physics potentials of the detector will also be discussed.

  13. Up Asymmetries From Exhilarated Composite Flavor Structures

    OpenAIRE

    Da Rold, Leandro; Delaunay, Cédric; Grojean, Christophe; Perez, Gilad

    2012-01-01

    We present a class of warped extra dimension (composite Higgs) models which conjointly accommodates the t\\bar t forward-backward asymmetry observed at the Tevatron and the direct CP asymmetry in singly Cabibbo suppressed D decays first reported by the LHCb collaboration. We argue that both asymmetries, if arising dominantly from new physics beyond the Standard Model, hint for a flavor paradigm within partial compositeness models in which the right-handed quarks of the first two generations ar...

  14. 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.

  15. 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.

  16. 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.

  17. 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.

  18. 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...

  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. 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 ...

  2. Flavor democracy and quark mass matrices

    CERN Document Server

    Kim, C S

    1998-01-01

    Based on experimental mass hierarchy, a set of flavor-democratic (FD) quark mass matrices at low energies is discussed. The model predicts CP violation parameters $J_{CP}=(0.3 \\pm 0.2) 10^{-4}$ and ${\\epsilon'/\\epsilon} = (0.6 \\pm 0.5) 10^{-3}$. However, this simple FD model also predicts a physical top quark mass not much higher than 100 GeV. As a next step, we assume that the Standard Model (SM) breaks down around some high energy $\\Lambda$, and is replaced by a new FD flavor gauge theory (FGT). This possibility can be investigated by studying renormalization group equations for the Yukawa couplings of the SM with two Higgs doublets for various $m_t$ and VEV ratios $v_U/v_D$. With appropriate flavor-democratic boundary conditions at $\\Lambda_{FGT}$, bounds on masses of top quark and tau-neutrino are derived, which are compatible with experimental bounds.

  3. Flavor mixing democracy and minimal CP violation

    International Nuclear Information System (INIS)

    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 sinθ13=1/√(2)sin(φl/2) for reactor antineutrino oscillations. Hence the Jarlskog invariant of leptonic CP violation Jl=(sinφl)/12 can reach a few percent if θ13 lies in the range 7°⩽θ13⩽10°.

  4. Constraints on SIDM with flavor mixing

    CERN Document Server

    Medvedev, M V

    2001-01-01

    The self-interacting dark matter (SIDM) model with flavor mixing (astro-ph/0010616) was proposed to resolve problems of the CDM model on small scales by keeping attractive features of both SIDM and annihilating dark matter, and simultaneously avoid their drawbacks. A dark particle produced in a flavor eigenstate will separate into two mass eigenstates because they propagate with different velocities and, in a gravitational filed, along different geodesics, see Fig. 1. Thus, in the flavor-mixed SIDM, dark halos are made of heavy eigenstates, whereas light eigenstates may leave the halo. Collisions (elastic scattering) of mass states results in eigenstate conversion, see Fig. 2, which leads to the gradual decrease of the halo mass in high-density cusps. On the other hand, in the early Universe, one may expect a problem of over-production of light (hot) particles over heavy (cold) when the temperature of dark matter falls below the mass of the heavy component. We show how this problem is avoided.

  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. 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...

  7. Color, flavor, duality and the pomeron

    International Nuclear Information System (INIS)

    The idea that the Harari-Freund (HF) P+f model of diffraction is valid at Nsub(c)/Nsub(f)=infinity where the P is naturally identified with QCD glue, but that at Nsub(c)=3 the Chew-Rosenzweig-Chan P-f identity dominates. This transition can be effected by the emergence of quark-produced scales and by the suppression of glueball effects through virtual quark loops. Nsub(c)=3 models for the cylinder or bare P are reviewed. Rather mixed phenomenological results are presented. The recently observed failure of f pole-resonances duality in πN scattering for conventional p+f parametrizations is confirmed. Finally flavoring renormalization in the p+f model is examined. Acceptable p+f fits to sigmasub(NN) and sigmasub(πN) are find, if the unflavored P intercept is 0.9 and the flavored P intercept is 1.1. Moreover we are able to find solutions which satisfy both strong f-w EXD and f-pole approximately resonances duality. Thus flavoring seems to play a significant role in P+f phenomenology as well as in P-f identity phenomenology

  8. 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...

  9. Collective excitations of massive flavor branes

    Directory of Open Access Journals (Sweden)

    Georgios Itsios

    2016-08-01

    Full Text Available 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.

  10. 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.

  11. 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.

  12. PHENIX recent heavy flavor results

    CERN Document Server

    ,

    2014-01-01

    Cold nuclear matter (CNM) effects provide an important baseline for the interpretation of data in heavy ion collisions. Such effects include nuclear shadowing, Cronin effect, and initial patron energy loss, and it is interesting to study the dependence on impact parameter and kinematic region. Heavy quark production is a good measurement to probe the CNM effects particularly on gluons, since heavy quarks are mainly produced via gluon fusions at RHIC energy. The PHENIX experiment has experiment has ability to study the CNM effects by measuring heavy quark production in $d$$+$Au collisions at variety of kinematic ranges. Comparisons of heavy quark production at different rapidities allow us to study modification of gluon density function in the Au nucleus depending on momentum fraction. Furthermore, comparisons to the results from heavy ion collisions (Au$+$Au and Cu$+$Cu) measured by PHENIX provide insight into the role of CNM effects in such collisions. Recent PHENIX results on heavy quark production are disc...

  13. 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.

  14. 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.

  15. 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.

  16. Resource factor in production of quality and safe flavored food

    OpenAIRE

    Фролова, Наталія Епінетівна; Івчук, Надія Павлівна

    2015-01-01

    Research of methods for establishing authenticity of essential oil of cumin and dill based on optical isomerism of components is presented in the article.In modern food technology more often used frozen raw, concentrates fruit and vegetables, growing issue of healthy products and this all require the use of flavors. Synthetic flavors can be dangerous to the human body. Usage of counterfeit natural flavors is dangerous.

  17. Squark Flavor Implications from B --> K(*) l+ l-

    OpenAIRE

    Behring, Arnd; GROSS, Christian; Hiller, Gudrun; Schacht, Stefan

    2012-01-01

    Recent experimental and theoretical progress regarding B --> K(*) l+ l- decays led to improved bounds on the Wilson coefficients C_9 and C_10 of four-fermion operators of the |Delta B|=|Delta S|=1 effective Hamiltonian. We analyze the resulting implications on squark flavor violation in the MSSM and obtain new constraints on flavor-changing left-right mixing in the up-squark-sector. We find the dimensionless flavor mixing parameter (delta^u_23)_LR, depending on the flavor-diagonal MSSM masses...

  18. The Role of Flavor Physics in the LHC Era

    CERN Document Server

    Olsen, Stephen Lars

    2014-01-01

    Although searches for new physics at the CERN Large Hadron Collider will probably dominate the the agenda of the experimental high energy physics community during the next decade or more, high-intensity experiments at the tau-charm and beauty thresholds will continue to play important complementary roles. These include the establishment of stringent constraints on proposed theories for beyond-the-Standard-Model physics and unique opportunities to address some new physics scenarios that are inaccessible at the LHC. In addition, in the event that the LHC does discover some new phenomena, high sensitivity flavor physics measurements could provide diagnostic clues as to the physics processes responsible for the observed effects. In this talk I present a few examples that illustrate the close inter-relation of new physics searches at the high-energy frontier and high-sensitivity measurements at the intensity frontier.

  19. 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.

  20. 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

  1. 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.

  2. SUSY Flavor Problem and Warped Geometry

    OpenAIRE

    Choi, Kiwoon; Kim, Do Young; Kim, Ian-Woo; Kobayashi, Tatsuo

    2003-01-01

    We point out that supersymmetric warped geometry can provide a solution to the SUSY flavor problem, while generating hierarchical Yukawa couplings. In supersymmetric theories in a slice of AdS_5 with the Kaluza-Klein scale M_KK much higher than the weak scale, if all visible fields originate from 5D bulk fields and supersymmetry breaking is mediated by the bulk radion superfield and/or some brane chiral superfields, potentially dangerous soft scalar masses and trilinear $A$ parameters at M_KK...

  3. Lepton flavor model from Δ(54) symmetry

    International Nuclear Information System (INIS)

    We present the lepton flavor model with Δ(54), which appears typically in heterotic string models on the T2/Z3 orbifold. Our model reproduces the tri-bimaximal mixing in the parameter region around degenerate neutrino masses or two massless neutrinos. We predict the deviation from the tri-bimaximal mixing by putting the experimental data of neutrino masses in the normal hierarchy of neutrino masses. The upper bound of sin 2θ13 is 0.01. There is the strong correlation between θ23 and θ13. Unless θ23 is deviated from the maximal mixing considerably, θ13 remains to be tiny.

  4. Gauge Coupling Unification in MSSM + 5 Flavors

    CERN Document Server

    Jones, Jeff L

    2008-01-01

    We investigate gauge coupling unification at 2-loops for theories with 5 extra vectorlike SU(5) fundamentals added to the MSSM. This is a borderline case where unification is only predicted in certain regions of parameter space. We establish a lower bound on the scale for the masses of the extra flavors, as a function of the sparticle masses. Models far outside of the bound do not predict unification at all (but may be compatible with unification), and models outside but near the boundary cannot reliably claim to predict it with an accuracy comparable to the MSSM prediction. Models inside the boundary can work just as well as the MSSM.

  5. 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...... properties. The relationship between overall arousal potential and hedonic response takes the shape of an inverted “U”, reaching an optimum at a certain level of arousal potential. In three independent studies, using different sets of novel beers as stimuli, consumers’ reported their hedonic response...

  6. Flavor mixing with quarks and leptons

    International Nuclear Information System (INIS)

    The last year has brought such a wealth of new information on heavy flavors that meaningful bounds can now be placed on all fermion mass related parameters in the Standard Model. The status of the KM matrix is reviewed with particular emphasis on the theoretical uncertainties. B0-anti B0 mixing is reevaluated and CP violation is discussed as it is observed in K/sub L/ decays and as it hopefully can be studied in B decays. The report is concluded with short remarks on neutrino oscillations

  7. Hybrid anomaly-gravity mediation with flavor

    International Nuclear Information System (INIS)

    We study models with contributions of similar size to the soft masses from anomaly-and gravity mediation, thereby curing the tachyonic slepton problem of anomaly mediation. A possible origin of this hybrid setup in a 5-dimensional brane world is briefly discussed. The absence of excessive flavor violation is explained by alignment. The gravitino can be heavy enough so that the gravitino problem of supersymmetric theories with leptogenesis is avoided. The model has a characteristic signature: It predicts the distinctive gaugino mass pattern of anomaly mediation and, at the same time, O(1) slepton mass splittings.

  8. 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.

  9. 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.

  10. Heavy Flavor Simplified Models at the LHC

    Energy Technology Data Exchange (ETDEWEB)

    Essig, Rouven; /YITP, Stony Brook /Princeton, Inst. Advanced Study /SLAC; Izaguirre, Eder; /SLAC /Stanford U., Phys. Dept.; Kaplan, Jared; Wacker, Jay G.; /SLAC

    2012-04-03

    We consider a comprehensive set of simplified models that contribute to final states with top and bottom quarks at the LHC. These simplified models are used to create minimal search strategies that ensure optimal coverage of new heavy flavor physics involving the pair production of color octets and triplets. We provide a set of benchmarks that are representative of model space, which can be used by experimentalists to perform their own optimization of search strategies. For data sets larger than 1 fb{sup -1}, same-sign dilepton and 3b search regions become very powerful. Expected sensitivities from existing and optimized searches are given.

  11. 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.

  12. 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.

  13. As bitter as a trombone: synesthetic correspondences in nonsynesthetes between tastes/flavors and musical notes.

    Science.gov (United States)

    Crisinel, Anne-Sylvie; Spence, Charles

    2010-10-01

    In parallel to studies of various cases of synesthesia, many cross-modal correspondences have also been documented in nonsynesthetes. Among these correspondences, implicit associations between taste and pitch have been reported recently (Crisinel & Spence, 2009, 2010). Here, we replicate and extend these findings through explicit matching of sounds of varying pitch to a range of tastes/flavors. In addition, participants in the experiment reported here also chose the type of musical instrument most appropriate for each taste/flavor. The association of sweet and sour tastes to high-pitched notes was confirmed. By contrast, umami and bitter tastes were preferentially matched to low-pitched notes. Flavors did not display such strong pitch associations. The choice of musical instrument seems to have been driven primarily by a matching of the hedonic value and familiarity of the two types of stimuli. Our results raise important questions about our representation of tastes and flavors and could also lead to applications in the marketing of food products. PMID:20952795

  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. AN of Single Heavy Flavor Decay Muon in the PHENIX Experiment at RHIC

    Science.gov (United States)

    Wang, Xiaorong; Wei, Feng

    2016-02-01

    Transverse single-spin asymmetries provide valuable information about the spin structure of the nucleon. At RHIC energies, heavy-flavor production is dominated by gluon-gluon fusion, and the subsequent decay into high pT electrons or muons can be observed statistically in a collider detector like PHENIX. The transverse single-spin asymmetry in heavy-flavor production originates from the initial state correlation between the internal transverse momentum of the parton and the transverse spin of the nucleon (similar with the known Sivers effect). The measurement of transverse single-spin asymmetry of single muons from heavy flavor decay at RHIC serves as a clean probe and would provide important information on the gluon Sivers function. In 2012, the PHENIX experiment collected 9.2 pb‑1 integrated luminosity in transversely polarized p + p collisions at s = 200 GeV with a polarization of 60%. The signal-to-background ratio was improved by a factor of two compared to the previous RHIC 2006 and 2008 results in high transverse momentum region (pT > 3GeV). The recent PHENIX preliminary results of transverse single-spin asymmetries of single heavy flavor decay muon at forward-rapidity will be shown and the possible improvement on this measurement in 2015 with the help of the FVTX detector will be discussed.

  16. 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. PMID:27464006

  17. 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.

  18. 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. PMID:10890508

  19. Up Asymmetries From Exhilarated Composite Flavor Structures

    CERN Document Server

    Da Rold, Leandro; Grojean, Christophe; Perez, Gilad

    2013-01-01

    We present a class of warped extra dimension (composite Higgs) models which conjointly accommodates the t\\bar t forward-backward asymmetry observed at the Tevatron and the direct CP asymmetry in singly Cabibbo suppressed D decays first reported by the LHCb collaboration. We argue that both asymmetries, if arising dominantly from new physics beyond the Standard Model, hint for a flavor paradigm within partial compositeness models in which the right-handed quarks of the first two generations are not elementary fields but rather composite objects. We show that this class of models is consistent with current data on flavor and CP violating physics, electroweak precision observables, dijet and top pair resonance searches at hadron colliders. These models have several predictions which will be tested in forthcoming experiments. The CP asymmetry in D decays is induced through an effective operator of the form (\\bar u c)_{V+A}(\\bar s s)_{V+A} at the charm scale, which implies a larger CP asymmetry in the D^0\\to K^+K^...

  20. Monopole correlations in holographically flavored liquids

    CERN Document Server

    Iqbal, Nabil

    2014-01-01

    Many-body systems with a conserved U(1) current in (2+1) dimensions may be probed by weakly gauging this current and studying correlation functions of magnetic monopole operators in the resulting dynamical gauge theory. We study such monopole correlations in holographic liquids with fundamental flavor, where the monopole operator is dual to a magnetically charged particle in the bulk. In charge-gapped phases the monopole operator is expected to condense. We show that this condensation is holographically dual to the capping off of the bulk flavor brane and compute the monopole condensate. We argue that from the lower-dimensional point of view this may be understood as a simple example of confinement of a gauge field in the bulk. In a compressible finite-density phase we present a novel calculation of the monopole correlation in space and time: the correlation is power law in time but is Gaussian in space due to interaction with the background charge density.

  1. 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 $\\tau\\to \\ell f_0(980)$.

  2. Light-flavor squark reconstruction at CLIC

    Science.gov (United States)

    Simon, Frank; Weuste, Lars

    2015-08-01

    We present a simulation study of the prospects for the mass measurement of TeV-scale light-flavored right-handed squarks at a 3 TeV collider based on CLIC technology. In the considered model, these particles decay into their standard-model counterparts and the lightest neutralino, resulting in a signature of two jets plus missing energy. 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 algorithm showing a high degree of robustness towards beam-induced background while preserving the features typically found in algorithms developed for 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.

  3. The String Origin of SUSY Flavor Violation

    CERN Document Server

    Camara, Pablo G; Valenzuela, Irene

    2013-01-01

    We argue that in large classes of string compactifications with a MSSM-like structure substantial flavor violating SUSY-breaking soft terms are generically induced. We specify to the case of flavor dependent soft-terms in type IIB/F-theory SU(5) unified models, although our results can be easily extended to other settings. The Standard Model (SM) degrees of freedom reside in a local system of 7-branes wrapping a 4-fold S in the extra dimensions. It is known that in the presence of closed string 3-form fluxes SUSY-breaking terms are typically generated. We explore the generation dependence of these soft terms and find that non-universalities arise whenever the flux varies over the 4-fold S. These non-universalities are parametrically suppressed by (M_{GUT}/M_{Pl})^{1/3}. They also arise in the case of varying open string fluxes, in this case parametrically suppressed by \\alpha_{GUT}^{1/2}. For a standard unification scheme with M_{GUT} = 10^{16} GeV and \\alpha_{\\rm GUT} = 1/24 these suppressions are very mild....

  4. Light flavor asymmetry of nucleon sea

    Energy Technology Data Exchange (ETDEWEB)

    Song, Huiying; Zhang, Xinyu [Peking University, School of Physics and State Key Laboratory of Nuclear Physics and Technology, Beijing (China); Ma, Bo-Qiang [Peking University, School of Physics and State Key Laboratory of Nuclear Physics and Technology, Beijing (China); Peking University, Center for High Energy Physics, Beijing (China)

    2011-02-15

    The light flavor antiquark distributions of the nucleon sea are calculated in the effective chiral quark model and compared with experimental results. The contributions of the flavor-symmetric sea-quark distributions and the nuclear EMC effect are taken into account to obtain the ratio of Drell-Yan cross sections {sigma}{sup pD}/2{sigma}{sup pp}, which can match well with the results measured in the FermiLab E866/NuSea experiment. The calculated results also match the anti d(x)- anti u(x) measured in different experiments, but unmatch the behavior of anti d(x)/ anti u(x) derived indirectly from the measurable quantity {sigma}{sup pD}/2{sigma}{sup pp} by the FermiLab E866/NuSea Collaboration at large x. We suggest to measure again anti d(x)/ anti u(x) at large x from precision experiments with careful treatment of the experimental data. We also propose an alternative procedure for experimental data treatment. (orig.)

  5. 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...

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.)

  11. 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 ...

  12. 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

  13. 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 ...

  14. Heavy Flavor Results at RHIC - A Comparative Overview

    CERN Document Server

    Dong, Xin

    2012-01-01

    I review the latest heavy flavor measurements at RHIC experiments. Measurements from RHIC together with preliminary results from LHC offer us an opportunity to systematically study the sQGP medium properties. In the end, I will outlook a prospective future on precision heavy flavor measurements with detector upgrades at RHIC.

  15. 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\

  16. 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

  17. 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.

  18. Gluons as Goldstone Bosons when Flavor Symmetry is Broken Spontaneously

    CERN Document Server

    Törnqvist, N A

    1997-01-01

    The mechanism where flavor symmetry is broken spontaneously is discussed within a scalar QCD model with effective three-meson couplings. For sufficiently large coupling the model is unstable with respect to quantum loops from mesonic vacuum polarization. It is argued that color and gluons naturally can account for the Goldstone degrees of freedom expected when flavor symmetry is spontaneously broken.

  19. A solution to the flavor problem in warped extra dimensions

    Energy Technology Data Exchange (ETDEWEB)

    Bauer, Martin; Malm, Raoul; Neubert, Matthias [Johannes-Gutenberg Universitaet, THEP, Mainz (Germany)

    2012-07-01

    Models with warped extra dimensions (Randall Sundrum models) can explain the hierarchy in the quark masses and mixings based on the geometry of the fifth dimension. Furthermore can the same geometry arrange for a suppression of dangerous flavor changing neutral currents, without the need of additional assumptions such as minimal flavor violation. This so called RS-GIM mechanism has proven to be extremely successful, apart from one observable: The CP-violating quantity in K- anti K mixing, {epsilon}{sub K}, which requires significant fine-tuning in order to agree with a new physics scale in the TeV range. This is known as the RS flavor problem. We have found that an extension of the strong interaction gauge group can solve the RS flavor problem without suppressing interesting effects in other flavor sectors.

  20. 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.

  1. 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.

  2. Squark Flavor Implications from B --> K* l+ l-

    CERN Document Server

    Behring, Arnd; Hiller, Gudrun; Schacht, Stefan

    2012-01-01

    Recent experimental and theoretical progress regarding B --> K* l+ l- decays led to improved bounds on the Wilson coefficients C_9 and C_10 of four-fermion operators of the |Delta B|=|Delta S|=1 effective Hamiltonian. We analyze the resulting implications on squark flavor violation in the MSSM and obtain new constraints on flavor-changing left-right mixing in the up-squark-sector. We find the dimensionless flavor mixing parameter (delta^u_23)_LR, depending on the flavor-diagonal MSSM masses and couplings, to be as low as \\lesssim 0.1. This has implications for models based on radiative flavor violation and leads to BR(B_s --> mu+ mu-) \\gtrsim 1 x 10^-9. Rare top decays t --> c gamma, t --> c g, t --> c Z have branching ratios predicted to be below \\lesssim few times 10^-8, 10^-6 and 10^-7, respectively.

  3. 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.

  4. 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.

  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. 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 statistical significance close to 90% C.L., and a mild preference (at more than 68% C.L.) for the normal hierarchy. In a 3 + 1 framework, the data constrain two CP-phases (δ13 ≡ δ and δ14), which exhibit a slight preference for the common value δ13 ≃δ14 ≃ - π / 2. Interestingly, in the enlarged four neutrino scheme the preference for the normal hierarchy found within the 3-flavor framework completely disappears. This indicates that light sterile neutrinos may constitute a potential source of fragility in the capability of the two LBL experiments of discriminating the neutrino mass hierarchy.

  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. Baclofen differentially mediates fructose-conditioned flavor preference and quinine-conditioned flavor avoidance in rats.

    Science.gov (United States)

    Rotella, Francis M; Vig, Vishal; Olsson, Kerstin; Pagirsky, Jeremy; Aminov, Alon; Kohen, Ilanna; Bodnar, Richard J

    2016-03-15

    Rats display both fructose-conditioned flavor preference (CFP) and quinine conditioned flavor avoidance (CFA). Dopamine (D1 and D2), muscarinic and nicotinic, but not NMDA or opioid receptor antagonists reduced fructose-CFP expression. Dopamine D1, dopamine D2, muscarinic or NMDA, but not opioid or nicotinic receptor antagonists reduced fructose-CFP acquisition. Dopamine D1, NMDA, nicotinic or opioid, but not dopamine D2 or muscarinic receptor antagonists enhanced quinine-CFA acquisition. Baclofen (BAC), a GABAB receptor agonist, alternately enhances or reduces feeding under specific conditions. The present study examined whether systemic BAC administration mediated fructose-CFP expression and acquisition or quinine-CFA acquisition. Fructose-CFP expression studies trained rats with one flavor (CS+) in 8% fructose and 0.2% saccharin and a second (CS-) flavor in 0.2% saccharin, followed by vehicle (VEH) and BAC (0.5-5 mg/kg) preceding 2-bottle (CS+, CS-) 0.2% saccharin choice tests. Fructose-CFP acquisition studies administered VEH or BAC (3 or 5 mg/kg) prior to CS+ and CS- training sessions followed by six 2-bottle (CS+, CS-) 0.2% saccharin choice tests. Quinine-CFA acquisition studies administered VEH or BAC (3 or 5 mg/kg) prior to CS- (8% fructose+0.2% saccharin) and CS+ (fructose+saccharin+0.030% quinine) training sessions followed by six 2-bottle (CS-, CS+) fructose+saccharin choice tests. BAC (3 mg/kg) minimally (66%) reduced fructose-CFP expression. BAC failed to alter fructose-CFP acquisition. Quinine-CFA acquisition was enhanced by the 5 mg/kg BAC dose (15-25%) relative to VEH (34-48%). These data implicate GABAB receptor signaling in acquisition of quinine avoidance with minimal or no effects upon fructose preferences. PMID:26852956

  9. 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...

  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. 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.

  13. 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.

  14. Neutrino Oscillations and Lepton Flavor Mixing

    CERN Document Server

    Kang, K; Kim, C S; Kim, S M; Kang, Kyungsik; Kang, Sin Kyu; Kim, Sun Myoung

    1998-01-01

    In view of the recent announcement on non-zero neutrino mass from Super-Kamiokande experiment, it would be very timely to investigate all the possible scenarios on masses and mixings of light neutrinos. Recently suggested mass matrix texture for the quark CKM mixing, which can be originated from the family permutation symmetry and its suitable breakings, is assumed for the neutrino mass matrix and determined by the four combinations of solar, atmospheric and LSND neutrino data and cosmological hot dark matter bound as input constraints. The charged-lepton mass matrix is assumed to be diagonal so that the neutrino mixing matrix can be identified directly as the lepton flavor mixing matrix and no CP invariance violation originates from the leptonic sector. The results favor hierarchical patterns for the neutrino masses, which follow from the case when either solar-atmospheric data or solar-HDM constraints are used.

  15. Lepton Flavor Violation in the Scotogenic Model

    CERN Document Server

    Toma, Takashi

    2014-01-01

    We investigate lepton flavor violation in the scotogenic model proposed by Ma in which neutrinos acquire non-zero masses at the 1-loop level. Although some works exist in this direction, they have mainly focused on the radiative decay $\\ell_\\alpha \\to \\ell_\\beta \\gamma$. Motivated by the promising new projects involving other low-energy processes, we derive complete analytical expressions for $\\ell_\\alpha \\to 3 \\, \\ell_\\beta$ and $\\mu-e$ conversion in nuclei, and numerically study their impact on the phenomenology. We will show that these processes can actually have rates larger than the one for $\\ell_\\alpha \\to \\ell_\\beta \\gamma$, thus providing more stringent constraints and better experimental perspectives.

  16. 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.

  17. Variable flavor scheme for final state jets

    International Nuclear Information System (INIS)

    In this thesis I describe a setup to treat mass effects from secondary radiation of heavy quark pairs in inclusive hard scattering processes with various dynamical scales. The resulting variable flavor number scheme (VFNS) generalizes a well-known scheme for massive initial state quarks which has been developed for deep inelastic scattering (DIS) in the classical region 1 - x ⁓ O(1) and which will be also discussed here. The setup incorporated in the formalism of Soft-Collinear Effective Theory (SCET) consistently takes into account the effects of massive quark loops and allows to deal with all hierarchies between the mass scale and the involved kinematic scales corresponding to collinear and soft radiation. It resums all large logarithms due to flavor number dependent evolution, achieves both decoupling for very large masses and the correct massless behavior for very small masses, and provides a continuous description in between. In the bulk of this work I will concentrate on DIS in the endpoint region x → 1 serving mainly as a showcase for the concepts and on the thrust distribution for e+ e- -collisions in the dijet limit as a phenomenologically relevant example for an event shape. The computations of the corrections to the structures in the factorization theorems are described explicitly for the singular terms at O(αs2 CF TF) arising from secondary radiation of massive quarks through gluon splitting. Apart from the soft function for thrust, which requires a dedicated calculation, these results are directly obtained from the corresponding results for the radiation of a massive gauge boson with vector coupling at O(αs) with the help of dispersion relations, and most of the relevant conceptual and technical issues can be dealt with already at this level. Finally, to estimate the impact of the corrections I carry out a numerical analysis for secondary massive bottom and top quarks on thrust distributions at different center-of-mass energies.(author)

  18. S4 Flavor Symmetry and Fermion Masses: Towards a Grand Unified theory of Flavor

    CERN Document Server

    Hagedorn, C; Mohapatra, Rabindra N

    2006-01-01

    Pursuing a bottom-up approach to explore which flavor symmetry could serve as an explanation of the observed fermion masses and mixings, we discuss an extension of the standard model (SM) where the flavor structure for both quarks and leptons is determined by a spontaneously broken S4 and the requirement that its particle content is embeddable simultaneously into the conventional SO(10) grand unified theory (GUT) and a continuous flavor symmetry G_f like SO(3)_f or SU(3)_f. We explicitly provide the Yukawa and the Higgs sector of the model and show its viability in two numerical examples which arise as small deviations from rank one matrices. In the first case, the corresponding mass matrix is democratic and in the second one only its 2-3 block is non-vanishing. We demonstrate that the Higgs potential allows for the appropriate vacuum expectation value (VEV) configurations in both cases, if CP is conserved. For the first case, the chosen Yukawa couplings can be made natural by invoking an auxiliary Z2 symmetr...

  19. 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...

  20. 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.

  1. In vivo solid-phase microextraction with in vitro calibration: determination of off-flavor components in live fish.

    Science.gov (United States)

    Bai, Ziwei; Pilote, Alexandre; Sarker, Pallab Kumer; Vandenberg, Grant; Pawliszyn, Janusz

    2013-02-19

    The presence of off-flavor compounds in fish represents a significant economic problem encountered in aquaculture production. The off-flavor compounds are due to the absorption of substances produced by a range of microorganisms. Currently, a number of strategies have been used to prevent or limit the growth of these microorganisms. Therefore, it is important to evaluate the effectiveness of strategies via monitoring the concentrations of off-flavor compounds in the recirculating aquaculture system. In vivo solid-phase microextraction (SPME), a rapid and simple sample preparation method, will allow monitoring the concentration of off-flavor compounds in live fish. In this research, geosmin and 2-methylisoborneol (2-MIB) produced by cyanobacteria and actinomycetes, which are the major sources for "earthy" and "muddy" flavors in fish, were selected as representatives. In order to accurately quantify these compounds in fish muscle, two kinetic calibration methods, on-fiber standardization and measurement using predetermined sampling rate, were used as quantification methods, which were both validated by traditional methods. The detection limit of in vivo SPME in fish muscle was 0.12 ng/g for geosmin and 0.21 ng/g for 2-MIB, which are both below the human sensory thresholds. PMID:23330671

  2. 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].

  3. 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.

  4. 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.

  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. D3-D5 theories with unquenched flavors

    CERN Document Server

    Conde, Eduardo; Penin, Jose Manuel; Ramallo, Alfonso V; Zoakos, Dimitrios

    2016-01-01

    We construct the string duals of the defect theories generated when N_f flavor D5-branes intersect N_c color D3-branes along a 2+1 dimensional subspace. We work in the Veneziano limit in which N_c and N_f are large and N_f/N_c 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.

  7. 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.

  8. 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

  9. 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.

  10. 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.

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

    Directory of Open Access Journals (Sweden)

    K. Schollaen

    2014-10-01

    Full Text Available 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. Democratic (S)fermions and Lepton Flavor Violation

    CERN Document Server

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

    2003-01-01

    The democratic approach to account for fermion masses and mixing is known to be successful not only in the quark sector but also in the lepton sector. Here we extend this ansatz to supersymmetric standard models, in which the K\\"ahler potential obeys underlying S_3 flavor symmetries. The requirement of neutrino bi-large mixing angles constrains the form of the K\\"ahler potential for left-handed lepton multiplets. We find that right-handed sleptons can have non-degenerate masses and flavor mixing, while left-handed sleptons are argued to have universal and hence flavor-blind masses. This mass pattern is testable in future collider experiments when superparticle masses will be measured precisely. Lepton flavor violation arises in this scenario. In particular, \\mu \\to e \\gamma is expected to be observed in a planning future experiment if supersymmetry breaking scale is close to the weak scale.

  18. The color-flavor transformation of induced QCD

    International Nuclear Information System (INIS)

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

  19. A left-right symmetric flavor symmetry model

    International Nuclear Information System (INIS)

    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 A4 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.)

  20. 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.

  1. 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.

  2. 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.)

  3. 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.

  4. Flavor Gauge Theory, and Masses of Top and Neutrino

    Science.gov (United States)

    Cvetič, G.; Kim, C. S.

    We assume that the standard model (SM) breaks down around some energy Λ, and is replaced by a new (Higgsless) flavor gauge theory (FGT). We investigate this possibility by studying the renormalization group equations for the Yukawa couplings of SM with two Higgs doublets for various mt and υU/υD. With appropriate flavor democratic boundary conditions at ΛFGT, we derive the bounds on masses of top and tau-neutrino, which are compatible with experimental bounds.

  5. 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.

  6. 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.

  7. 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.

  8. 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...

  9. 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.

  10. A Flavor Kit for BSM models

    CERN Document Server

    Porod, Werner; Vicente, Avelino

    2014-01-01

    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 PreSARAH has been developed. This uses FeynArts and FormCalc to derive the 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($\\ell_\\alpha\\to \\ell_\\beta \\gamma$), BR($\\ell_\\alpha \\to 3\\, \\ell_\\beta$), CR($\\mu-e,A$), BR($\\tau \\to P \\, \\ell$), BR($h\\to \\ell_\\alpha \\ell_\\beta$), BR($Z\\to \\ell_\\alpha \\ell_\\beta$), BR($B_{s,d}^0 \\to \\ell \\bar{\\ell}$), BR($\\bar B \\to X_s\\gamma$), BR($\\bar B \\to X_s \\ell \\bar{\\ell}$), BR($\\bar B \\to X_{d,s} \

  11. 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...

  12. Vanillin: Synthetic Flavoring from Spent Sulfite Liquor

    Science.gov (United States)

    Hocking, Martin B.

    1997-09-01

    Separation of the lignin component of wood from the cellulose presents an opportunity to access various interesting products from the lignin fragments. The lignin represents availability of a sizable renewable resource. Vanillin, or 3-methoxy-4-hydroxybenzaldehyde, is one of a series of related substituted aromatic flavor constituents, and represents one of the potentially profitable possibilities. Vanillin production from the lignin-containing waste liquor obtained from acid sulfite pulping of wood began in North America in the mid 1930's. By 1981 one plant at Thorold, Ontario produced 60% of the contemporary world supply of vanillin. The process also simultaneously decreased the organic loading of the aqueous waste streams of the pulping process. Today, however, whilst vanillin production from lignin is still practiced in Norway and a few other areas, all North American facilities using this process have closed, primarily for environmental reasons. New North American vanillin plants use petrochemical raw materials. An innovation is needed to help overcome the environmental problems of this process before vanillin production from lignin is likely to resume here. Current interest in the promotion of chemicals production from renewable raw materials reinforces the incentive to do this.

  13. 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.)

  14. 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...

  15. 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...

  16. 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...

  17. 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.

  18. 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.

  19. Emotional susceptibility trait modulates insula responses and functional connectivity in flavor processing.

    Science.gov (United States)

    Ebisch, Sjoerd J H; Bello, Annalisa; Spitoni, Grazia F; Perrucci, Mauro G; Gallese, Vittorio; Committeri, Giorgia; Pastorelli, Concetta; Pizzamiglio, Luigi

    2015-01-01

    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. PMID:26594159

  20. Development of a Beef Flavor Lexicon and Its Application to Compare Flavor Profiles and Consumer Acceptance of Grain- and Pasture-Finished Cattle

    OpenAIRE

    Maughan, Curtis A

    2011-01-01

    Flavor lexicons are used in sensory evaluation to determine the flavor profile of a food product. The objective of this study was to develop a flavor lexicon for cooked beef, which can then be used in various projects relating to beef quality such as studies investigating animal diet, marinating, ageing, or other enhancements. A descriptive panel of 10 people was used to develop a flavor lexicon of 18 attributes, including astringent, barny, bloody, brothy, browned, gamey, grassy, juicy, fa...

  1. 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. PMID:24720661

  2. 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.

  3. 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.)

  4. 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...

  5. Heavy Flavor Physics in Heavy-Ion Collisions with STAR Heavy Flavor Tracker

    Science.gov (United States)

    Zhang, Yifei

    2010-02-01

    Heavy quarks are a unique tool to probe the strongly interacting matter created in relativistic heavy-ion collisions at RHIC energies. Due to their large mass, energetic heavy quarks are predicted to lose less energy than light quarks by gluon radiation when they traverse a Quark-Gluon Plasma. In contrast, recent measurements of non-photonic electrons from heavy quark decays at high transverse momentum (pT) show a jet quenching level similar to that of the light hadrons. Heavy quark are produced mainly at early stage in heavy-ion collisions, thus they are proposed to probe the QCD medium and to be sensitive to bulk medium properties. Ultimately, their flow behavior may help establish whether light quarks thermalize. Therefore, topological reconstruction of D-mesons and identification of electrons from charm and bottom decays are crucial to understand the heavy flavor production and their in medium properties. The Heavy Flavor Tracker (HFT) is a micro-vertex detector utilizing active pixel sensors and silicon strip technology. The HFT will significantly extend the physics reach of the STAR experiment for precise measurement of charmed and bottom hadrons. We present a performance study with full detector on the open charm nuclear modification factor, elliptic flow v2 and λc measurement as well as the measurement of bottom mesons via a semi-leptonic decay. )

  6. Relaxing Constraints from Lepton Flavor Violation in 5D Flavorful Theories

    CERN Document Server

    Agashe, Kaustubh

    2009-01-01

    We propose new mechanisms for ameliorating the constraints on the Kaluza-Klein (KK) mass scale from charged lepton flavor violation in the framework of the Standard Model (SM) fields propagating in a warped extra dimension, especially in models accounting for neutrino data. These mechanisms utilize the extended five-dimensional (5D) electroweak gauge symmetry [SU(2)_L x SU(2)_R x U(1)_X] which is already strongly motivated in order to satisfy electroweak precision tests in this framework. New choices of representations for leptons under this symmetry (naturally) allow small mixing angles for left-handed (LH) charged leptons and simultaneously large mixing angles for their SU(2)_L partners, i.e., the LH neutrinos, with the neutrino data being accounted for by the latter mixings. Enhancement of charged lepton flavor violation by the large mixing angle observed in leptonic charged currents, which is present for the minimal choice of representations where the LH charged lepton and neutrino mixing angles are simil...

  7. 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...

  8. 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.

  9. 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. PMID:27522414

  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. The Propagation Matrix and Flavor Triangle for Cosmic Neutrinos

    CERN Document Server

    Fu, Lingjun; Weiler, Thomas J

    2014-01-01

    The Tribimaximal (TBM) ansatz for neutrino mixing has recently been invalidated. Since the TBM ansatz yielded a vanishing determinant for the neutrino propagation matrix, $\\mathscr{P}$, the door is now open for a non-vanishing determinant, i.e., for an invertible $\\mathscr{P}$, which would allow an inference of flavor ratios at cosmic sources directly from measurements at Earthly observatories. However, we show that the determinant of $\\mathscr{P}$ can still vanish if the CP-violating phase $\\delta$ is equal to a unique value determined by the three leptonic mixing angles. Validation of this result would beg for a new symmetry in the three-neutrino sector. Neutrino flavor ratios evolve according to this $\\mathscr{P}$ matrix. The evolved flavor ratios are best exhibited in a triangular flavor diagram. We prove a theorem, that the area of this Earthly flavor triangle is proportional to the determinant of the $\\mathscr{P}$ matrix. This theorem therefore relates the triangle's area to the invertiblity of $\\mathsc...

  12. Lepton Flavor and Nonuniversality from Minimal Composite Higgs Setups.

    Science.gov (United States)

    Carmona, Adrián; Goertz, Florian

    2016-06-24

    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 R_{K}=B(B→Kμ^{+}μ^{-})/B(B→Ke^{+}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. PMID:27391714

  13. Reaching the Chiral Limit in Many Flavor Systems

    Science.gov (United States)

    Hasenfratz, Anna; Cheng, Anqi; Petropoulos, Gregory; Schaich, David

    We present a brief overview of our recent lattice studies of SU(3) gauge theory with Nf = 8 and 12 fundamental fermions, including some new and yet-unpublished results. To explore relatively unfamiliar systems beyond lattice QCD, we carry out a wide variety of investigations with the goal of synthesizing the results to better understand the non-perturbative dynamics of these systems. All our findings are consistent with conformal infrared dynamics in the 12-flavor system, but with 8 flavors we observe puzzling behavior that requires further investigation. Our new Monte Carlo renormalization group technique exploits the Wilson flow to obtain more direct predictions of a 12-flavor IR fixed point. Studies of Nf = 12 bulk and finite-temperature transitions also indicate IR conformality, while our current results for the 8-flavor phase diagram do not yet provide clear signs of spontaneous chiral symmetry breaking. From the Dirac eigenvalue spectrum we extract the mass anomalous dimension γm, and predict γ*m = 0:32(3) at the 12-flavor fixed point. The Nf = 8 system again shows interesting behavior, with a large anomalous dimension across a wide range of energy scales. We use the eigenvalue density to predict the chiral condensate, and compare this approach with direct and partially-quenched < overline ψ ψ rangle measurements.

  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. 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.

  16. 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.

  17. 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. PMID:26454031

  18. 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.

  19. 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.

  20. 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....

  1. 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 $\\tau\\to (e/\\mu) (\\pi^+\\pi^-/\\rho)$.

  2. The flavor puzzle in multi-Higgs models

    Science.gov (United States)

    Blechman, Andrew E.; Petrov, Alexey A.; Yeghiyan, Gagik

    2010-11-01

    We reconsider the flavor problem in the models with two Higgs doublets. By studying two generation toy models, we look for flavor basis independent constraints on Yukawa couplings that will give us the mass hierarchy while keeping all Yukawa couplings of the same order. We then generalize our findings to the full three generation Standard Model. We find that we need two constraints on the Yukawa couplings to generate the observed mass hierarchy, and a slight tuning of Yukawa couplings of order 10%, much less than the Standard Model. We briefly study how these constraints can be realized, and show how flavor changing currents are under control for K - bar{K} mixing in the neardecoupling limit.

  3. The flavor puzzle in multi-Higgs models

    CERN Document Server

    Blechman, Andrew E; Yeghiyan, Gagik

    2010-01-01

    We reconsider the flavor problem in the models with two Higgs doublets. By studying two generation toy models, we look for flavor basis independent constraints on Yukawa couplings that will give us the mass hierarchy while keeping all Yukawa couplings of the same order. We then generalize our findings to the full three generation Standard Model. We find that we need two constraints on the Yukawa couplings to generate the observed mass hierarchy, and a slight tuning of Yukawa couplings of order 10%, much less than the Standard Model. We briefly study how these constraints can be realized, and show how flavor changing currents are under control for $K-\\bar{K}$ mixing in the near-decoupling limit.

  4. 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.

  5. 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.

  6. Novel Randall-Sundrum model with S3 flavor symmetry

    Science.gov (United States)

    Hernández, A. E. Cárcamo; Varzielas, I. de Medeiros; Neill, Nicolás A.

    2016-08-01

    We propose a simple and predictive model of fermion masses and mixing in a warped extra dimension, with the smallest discrete non-Abelian group S3 and the discrete symmetries Z2⊗Z4 . Standard Model fields propagate in the bulk, and the mass hierarchies and mixing angles are accounted for the fermion zero modes localization profiles, similar to the Randall-Sundrum model. To the best of our knowledge, this model is the first implementation of an S3 flavor symmetry in this type of warped extra dimension framework. Our model successfully describes the fermion masses and mixing pattern and is consistent with the current low energy fermion flavor data. The discrete flavor symmetry in our model leads to predictive mixing inspired textures, where the Cabibbo mixing arises from the down-type quark sector, whereas the up-type quark sector contributes to the remaining mixing angles.

  7. 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.

  8. Yeast diversity and native vigor for flavor phenotypes.

    Science.gov (United States)

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

    2015-03-01

    Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a 'Yeast Flavor Diversity Screening' strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation. PMID:25630239

  9. Flavored Gauge Mediation, A Heavy Higgs, and Supersymmetric Alignment

    CERN Document Server

    Abdullah, Mohammad; Shadmi, Yael; Shirman, Yuri

    2012-01-01

    We show that the messenger-matter couplings of Flavored Gauge Mediation Models can generate substantial stop mixing, leading to Higgs masses around 126 GeV with colored superpartners below 2 TeV and even a TeV. These results are largely independent of the messenger scale. We study the spectra of a few examples with a single messenger pair coupling dominantly to the top, for different messenger scales. Flavor constraints in these models are obeyed by virtue of supersymmetric alignment: the same flavor symmetry that explains fermion masses dictates the structure of the matter-messenger couplings, and this structure is inherited by the soft terms. We also present the leading 1-loop and 2-loop contributions to the soft terms for general coupling matrices in generation space.

  10. 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.

  11. Phenomenology of CP violation in a flavor blind MSSM

    International Nuclear Information System (INIS)

    We present an analysis of CP violating effects in a supersymmetric scenario, where the CKM matrix remains the only source of flavor violation but new CP violating phases are introduced in the soft sector. Such a scenario can be probed not only through flavor conserving observables like EDMs, but also through several flavor changing and CP violating processes, like the CP asymmetries in b→sγ and B→φKS. We find strong correlations among these observables. In particular, the desire to reproduce the measured non-standard value of the CP asymmetry in B→φKS unambiguously implies large effects in the CP asymmetry of b→sγ as well as lower bounds of the EDMs of the electron and the neutron

  12. Location, cropping system, and genetic background influence carrot performance including top height and flavor in the CIOA (Carrot Improvement for Organic Agriculture) Project

    Science.gov (United States)

    U.S. organic farmers surveyed listed improved seedling germination and Alternaria leaf blight resistance as top breeding priorities for field production of organic carrots. Nematode resistance is also very important for growers. Flavor was deemed the most important consumer trait to improve in carro...

  13. The CIOA (Carrot Improvement for Organic Agriculture) Project: Location, cropping system, and genetic background influence carrot performance including top height and flavor

    Science.gov (United States)

    U.S. organic farmers surveyed listed improved seedling germination and Alternaria leaf blight resistance as top breeding priorities for field production of organic carrots. Nematode resistance is also very important for growers. Flavor was deemed the most important consumer trait to improve in carro...

  14. 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.)

  15. Variations on the Supersymmetric Q6 Model of Flavor

    CERN Document Server

    Babu, K S; Kubo, Jisuke

    2011-01-01

    We observe that a recently proposed supersymmetric model with Q6 flavor symmetry admits a new CP violating ground state. A new sum rule for the quark mixing parameters emerges, which is found to be consistent with data. Simple extensions of the model to the neutrino sector suggest an inverted hierarchical mass spectrum with nearly maximal CP violation (|delta_{MNS}| simeq pi/2). Besides reducing the number of parameters in the fermion sector, these models also provide solutions to the SUSY flavor problem and the SUSY CP problem. We construct a renormalizable scalar potential that leads to the spontaneous breaking of CP symmetry and the family symmetry.

  16. Flavor Democracy in Standard Models at High Energies

    OpenAIRE

    Cvetic, G.; Kim, C. S.

    1993-01-01

    It is possible that the standard model (SM) is replaced around some transition energy $\\E_{tr}$ by a new, possibly Higgsless, ``flavor gauge theory'' such that the Yukawa (running) parameters of SM at $E \\sim \\E_{tr}$ show up an (approximate) flavor democracy (FD). We investigate the latter possibility by studying the renormalization group equations for the Yukawa couplings of SM with one and two Higgs doublets, by evolving them from given physical values at low energies ($E \\simeq 1 GeV$) to...

  17. Self-Interacting Dark Matter with Flavor Mixing

    CERN Document Server

    Medvedev, M V

    2000-01-01

    The crisis of both cold and collisional dark matter (DM) models is resolved by postulating flavor mixing of DM particles. Flavor-mixed particles segregate in the gravitational field to form dark halos composed of heavy mass eigenstates. Since these particles are mixed in the interaction basis, elastic collisions convert some of heavy eigenstates into light ones which leave the halo. This annihilation-like process will soften dense central cusps of halos. The proposed model accumulates most of the attractive features of self-interacting and annihilating DM models, but does not suffer from their severe drawbacks. This model is natural does not require fine tuning.

  18. Phase structure of many flavor lattice QCD at finite temperature

    CERN Document Server

    Yamada, Norikazu

    2013-01-01

    In realistic technicolor models containing many fermions, the electroweak baryogenesis offers a natural scenario for generating baryon number asymmetry. One of the key ingredients is the occurrence of the first order phase transition at finite temperature. As a first step toward the exploration of this possibility on the lattice, we develop an agile method to identify the critical mass for a given Nf, separating the first order and the crossover transition. We explain the outline of our method and demonstrate it by determining the critical mass of Nf-flavors in the presence of light two-flavors. It is found that the critical mass becomes larger with Nf.

  19. 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.

  20. Lepton flavor (universality) violation in rare kaon decays

    CERN Document Server

    Crivellin, Andreas; Hoferichter, Martin; Tunstall, Lewis C

    2016-01-01

    Recent anomalies in the decays of $B$-mesons and the Higgs boson provide hints towards lepton flavor (universality) violating physics beyond the Standard Model. We observe that 4-fermion operators which can explain the $B$-physics anomalies have corresponding analogs in the kaon sector, and we analyze their impact on $K\\to\\pi\\ell \\ell'$ and $K\\to\\ell \\ell'$ decays $(\\ell=\\mu,e)$. For these processes, we note the corresponding physics opportunities at the NA62 and KOTO experiments. In particular, assuming minimal flavor violation, we comment on the required improvements in sensitivity necessary to test the $B$-physics anomalies in the kaon sector.

  1. 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}\

  2. 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.

  3. One-loop flavor change in Little Higgs models

    CERN Document Server

    Illana, Jose I

    2010-01-01

    The Little Higgs (LH) idea attempts to cure the little amount of fine-tuning necessary to bridge the gap between the Higgs mass (electroweak scale) and the new physics scale suggested by electroweak precision tests (~10 TeV). However, we show that LH models do not survive the confrontation with experimental limits on lepton flavor mixing, assuming the same naturalness arguments that motivate their introduction. Two different LH models are analyzed and several aspects of their one-loop predictions for lepton flavor-changing processes are discussed.

  4. Dynamics of heavy flavor quarks in high energy nuclear collisions

    International Nuclear Information System (INIS)

    A general overview on the role of heavy quarks as probes of the medium formed in high energy nuclear collisions is presented. Experimental data compared to model calculations at low and moderate pT are exploited to extract information on the transport coefficients of the medium, on possible modifications of heavy flavor hadronization in a hot environment and to provide quantitative answers to the issue of kinetic (and chemical, at conceivable future experimental facilities) thermalization of charm. Finally, the role of heavy flavor at high pT as a tool to study the mass and color-charge dependence the jet quenching is also analyzed

  5. Dynamics of heavy flavor quarks in high energy nuclear collisions

    Science.gov (United States)

    Beraudo, Andrea

    2014-11-01

    A general overview on the role of heavy quarks as probes of the medium formed in high energy nuclear collisions is presented. Experimental data compared to model calculations at low and moderate pT are exploited to extract information on the transport coefficients of the medium, on possible modifications of heavy flavor hadronization in a hot environment and to provide quantitative answers to the issue of kinetic (and chemical, at conceivable future experimental facilities) thermalization of charm. Finally, the role of heavy flavor at high pT as a tool to study the mass and color-charge dependence the jet quenching is also analyzed.

  6. Dynamics of heavy flavor quarks in high energy nuclear collisions

    CERN Document Server

    Beraudo, Andrea

    2014-01-01

    A general overview on the role of heavy quarks as probes of the medium formed in high energy nuclear collisions is presented. Experimental data compared to model calculations at low and moderate pT are exploited to extract information on the transport coefficients of the medium, on possible modifications of heavy flavor hadronization in a hot environment and to provide quantitative answers to the issue of kinetic (and chemical, at conceivable future experimental facilities) thermalization of charm. Finally, the role of heavy flavor at high pT as a tool to study the mass and color-charge dependence the jet quenching is also analyzed.

  7. 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...

  8. 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.

  9. Observable T_7 Lepton Flavor Symmetry at the Large Hadron Collider

    CERN Document Server

    Cao, Qing-Hong; Ma, Ernest; Okada, Hiroshi

    2010-01-01

    More often than not, models of flavor symmetry rely on the use of nonrenormalizable operators (in the guise of flavons) to accomplish the phenomenologically successful tribimaximal mixing of neutrinos. We show instead how a simple renormalizable two-parameter neutrino mass model of tribimaximal mixing can be constructed with the non-Abelian discrete symmetry T_7 and the gauging of B-L. This is also achieved without the addition of auxiliary symmetries and particles present in almost all other proposals. Most importantly, it is verifiable at the Large Hadron Collider.

  10. Observable T7 lepton flavor symmetry at the Large Hadron Collider.

    Science.gov (United States)

    Cao, Qing-Hong; Khalil, Shaaban; Ma, Ernest; Okada, Hiroshi

    2011-04-01

    More often than not, models of flavor symmetry rely on the use of nonrenormalizable operators (in the guise of flavons) to accomplish the phenomenologically successful tribimaximal mixing of neutrinos. We show instead how a simple renormalizable two-parameter neutrino mass model of tribimaximal mixing can be constructed with the non-Abelian discrete symmetry T(7) and the gauging of B-L. This is also achieved without the addition of auxiliary symmetries and particles present in almost all other proposals. Most importantly, it is verifiable at the Large Hadron Collider.

  11. 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 $M_n-M_p=1.35(18)\\,\\mbox{MeV}$.

  12. Bottom-flavored hadrons from top-quark decay at next-to-leading order in the general-mass variable-flavor-number scheme

    International Nuclear Information System (INIS)

    We study the scaled-energy (xB) distribution of bottom-flavored hadrons (B) inclusively produced in top-quark decays at next-to-leading order (NLO) in the general-mass variable-flavor-number scheme endowed with realistic, nonperturbative fragmentation functions that are obtained through a global fit to e+e- data from CERN LEP1 and SLAC SLC exploiting their universality and scaling violations. Specifically, we study the effects of gluon fragmentation and finite bottom-quark and B-hadron masses. We find the NLO corrections to be significant. Gluon fragmentation leads to an appreciable reduction in the partial decay width at low values of xB. Hadron masses are responsible for the low-xB threshold, while the bottom-quark mass is of minor importance. Neglecting the latter, we also study the doubly differential distribution d2Γ/(dxBd cos θ) of the partial width of the decay t→ bW+ → Bl+νl+X, where θ is the decay angle of the charged lepton in the W-boson rest frame.

  13. Running of oscillation parameters in matter with flavor-diagonal non-standard interactions of the neutrino

    Science.gov (United States)

    Agarwalla, Sanjib Kumar; Kao, Yee; Saha, Debashis; Takeuchi, Tatsu

    2015-11-01

    In this article we unravel the role of matter effect in neutrino oscillation in the presence of lepton-flavor-conserving, non-universal non-standard interactions (NSI's) of the neutrino. Employing the Jacobi method, we derive approximate analytical expressions for the effective mass-squared differences and mixing angles in matter. It is shown that, within the effective mixing matrix, the Standard Model (SM) W -exchange interaction only affects θ 12 and θ 13, while the flavor-diagonal NSI's only affect θ 23. The CP-violating phase δ remains unaffected. Using our simple and compact analytical approximation, we study the impact of the flavor-diagonal NSI's on the neutrino oscillation probabilities for various appearance and disappearance channels. At higher energies and longer baselines, it is found that the impact of the NSI's can be significant in the ν μ → ν μ channel, which can probed in future atmospheric neutrino experiments, if the NSI's are of the order of their current upper bounds. Our analysis also enables us to explore the possible degeneracy between the octant of θ 23 and the sign of the NSI parameter for a given choice of mass hierarchy in a simple manner.

  14. Running of Neutrino Oscillation Parameters in Matter with Flavor-Diagonal Non-Standard Interactions of the Neutrino

    CERN Document Server

    Agarwalla, Sanjib Kumar; Saha, Debashis; Takeuchi, Tatsu

    2015-01-01

    In this article we unravel the role of matter effect in neutrino oscillation in the presence of lepton-flavor-conserving, non-universal non-standard interactions (NSI's) of the neutrino. Employing the Jacobi method, we derive approximate analytical expressions for the effective mass-squared differences and mixing angles in matter. It is shown that, within the effective mixing matrix, the Standard Model (SM) W-exchange interaction only affects $\\theta_{12}$ and $\\theta_{13}$, while the flavor-diagonal NSI's only affect $\\theta_{23}$. The CP-violating phase $\\delta$ remains unaffected. Using our simple and compact analytical approximation, we study the impact of the flavor-diagonal NSI's on the neutrino oscillation probabilities for various appearance and disappearance channels. At higher energies and longer baselines, it is found that the impact of the NSI's can be significant in the numu to numu channel, which can probed in future atmospheric neutrino experiments, if the NSI's are of the order of their curren...

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

    International Nuclear Information System (INIS)

    Models with a warped extra dimension as first proposed by Randall and Sundrum offer possible solutions to the gauge hierarchy and flavor hierarchy problems. In this thesis we concentrate on the particularly well-motivated Randall-Sundrum model with custodial protection of the T parameter and the ZbL anti bL vertex and carefully work out its flavor structure. Based on these results we study how the presence of additional Kaluza-Klein states affects particle-antiparticle oscillations and rare decays and derive analytic expressions for the most relevant K and B physics observables. In the course of the ensuing global numerical analysis we conform the stringent bound on the Kaluza-Klein mass scale which is imposed by indirect CP violation in K0 - anti K0 oscillations. Yet, we are able to show that agreement with all available data on ΔF=2 observables can be obtained for TeV-scale Kaluza-Klein masses without significant fine tuning. Furthermore we find large possible effects in CP violation in Bs- anti Bs oscillations as well as in rare K decays, which however are mutually exclusive. The impact on rare decay branching ratios of B mesons on the other hand turns out to be small and very challenging to measure in the near future. In addition we identify a number of distinct correlations between different observables and find that a very specific pattern of flavor violation is present. This pattern can be used to distinguish the model under consideration from other frameworks of new physics, as we demonstrate explicitly for the Littlest Higgs model with T-parity and the Standard Model with a sequential fourth generation of quarks and leptons. (orig.)

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

    Energy Technology Data Exchange (ETDEWEB)

    Duling, Bjoern

    2010-04-19

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

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

    DEFF Research Database (Denmark)

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

    2015-01-01

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

  18. Identification of a strawberry flavor gene candidate using an integrated genetic-genomic-analytical chemistry approach

    Science.gov (United States)

    Background: There is interest in improving the flavor of commercial strawberry (Fragaria × ananassa) varieties. Fruit flavor is shaped by combinations of sugars, acids and volatile compounds. Many efforts seek to use genomics-based strategies to identify genes controlling flavor, and then designing ...

  19. Kaon Decay Form Factors and Neutrino Flavor Ratio at High Energies

    CERN Document Server

    Naumov, V A; Sinegovsky, S I

    1998-01-01

    The dependence of the semileptonic kaon decay form factors on the 4-momentum transfer to the lepton pair causes certain changes in the differential decay rates and, hence, it should affect the conventional AN flux and neutrino flavour ratio. As a case in point, we included these rates into the calculation of the atmospheric neutrino flux at energies 1 to 100 TeV. The calculated neutrino spectra are between the earlier predictions while the neutrino flavor ratio, R, is somewhat affected by the kaon form factors. The R proves to be very sensitive to the contribution of neutrinos from decay of charmed particles, providing an additional method to test the charm production models in future experiments with large-volume neutrino telescopes.

  20. Capturing flavors from Capsicum baccatum by introgression in sweet pepper

    NARCIS (Netherlands)

    Eggink, P.M.; Tikunov, Y.M.; Maliepaard, C.A.; Haanstra, J.P.W.; Rooij, de H.; Vogelaar, A.; Gutteling, E.W.; Freymark, G.; Bovy, A.G.; Visser, R.G.F.

    2014-01-01

    The species Capsicum baccatum includes the most common hot peppers of the Andean cuisine, known for their rich variation in flavors and aromas. So far the C. baccatum genetic variation remained merely concealed for Capsicum annuum breeding, due to post-fertilization genetic barriers encountered in i