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Sample records for flavor mixing constrained

  1. Origin of constrained maximal CP violation in flavor symmetry

    Science.gov (United States)

    He, Hong-Jian; Rodejohann, Werner; Xu, Xun-Jie

    2015-12-01

    Current data from neutrino oscillation experiments are in good agreement with δ = -π/2 and θ23 =π/4 under the standard parametrization of the mixing matrix. We define the notion of ;constrained maximal CP violation; (CMCPV) for predicting these features and study their origin in flavor symmetry. We derive the parametrization-independent solution of CMCPV and give a set of equivalent definitions for it. We further present a theorem on how the CMCPV can be realized. This theorem takes the advantage of residual symmetries in neutrino and charged lepton mass matrices, and states that, up to a few minor exceptions, (| δ | ,θ23) = (π/2 ,π/4) is generated when those symmetries are real. The often considered μ- τ reflection symmetry, as well as specific discrete subgroups of O(3), is a special case of our theorem.

  2. Constraining RS Models by Future Flavor and Collider Measurements: A Snowmass Whitepaper

    Energy Technology Data Exchange (ETDEWEB)

    Agashe, Kaustubh [Maryland U.; Bauer, Martin [Chicago U., EFI; Goertz, Florian [Zurich, ETH; Lee, Seung J. [Korea Inst. Advanced Study, Seoul; Vecchi, Luca [Maryland U.; Wang, Lian-Tao [Chicago U., EFI; Yu, Felix [Fermilab

    2013-10-03

    Randall-Sundrum models are models of quark flavor, because they explain the hierarchies in the quark masses and mixings in terms of order one localization parameters of extra dimensional wavefunctions. The same small numbers which generate the light quark masses suppress contributions to flavor violating tree level amplitudes. In this note we update universal constraints from electroweak precision parameters and demonstrate how future measurements of flavor violation in ultra rare decay channels of Kaons and B mesons will constrain the parameter space of this type of models. We show how collider signatures are correlated with these flavor measurements and compute projected limits for direct searches at the 14 TeV LHC run, a 14 TeV LHC luminosity upgrade, a 33 TeV LHC energy upgrade, and a potential 100 TeV machine. We further discuss the effects of a warped model of leptons in future measurements of lepton flavor violation.

  3. On flavor violation for massive and mixed neutrinos

    International Nuclear Information System (INIS)

    Blasone, M.; Capolupo, A.; Ji, C.R.; Vitiello, G.

    2009-01-01

    We discuss flavor charges and states for interacting mixed neutrinos in QFT. We show that the Pontecorvo states are not eigenstates of the flavor charges. This implies that their use in describing the flavor neutrinos produces a violation of lepton charge conservation in the production/detection vertices. The flavor states defined as eigenstates of the flavor charges give the correct representation of mixed neutrinos in charged current weak interaction processes.

  4. 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°.

  5. Flavor mixing democracy and minimal CP violation

    Energy Technology Data Exchange (ETDEWEB)

    Gerard, Jean-Marc, E-mail: jean-marc.gerard@uclouvain.be [Centre for Cosmology, Particle Physics and Phenomenology (CP3), Universite Catholique de Louvain, B-1348, Louvain-la-Neuve (Belgium); Xing Zhizhong, E-mail: xingzz@ihep.ac.cn [Institute of High Energy Physics, Chinese Academy of Sciences, Beijing 100049 (China)

    2012-06-18

    We point out that there is a unique parametrization of quark flavor mixing in which every angle is close to the Cabibbo angle {theta}{sub C} Asymptotically-Equal-To 13 Degree-Sign with the CP-violating phase {phi}{sub q} around 1 Degree-Sign , 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}{sub 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}{sub l}{yields}0 limit and predicts sin{theta}{sub 13}=1/{radical}(2)sin({phi}{sub l}/2) for reactor antineutrino oscillations. Hence the Jarlskog invariant of leptonic CP violation J{sub l}=(sin{phi}{sub l})/12 can reach a few percent if {theta}{sub 13} lies in the range 7 Degree-Sign Less-Than-Or-Slanted-Equal-To {theta}{sub 13} Less-Than-Or-Slanted-Equal-To 10 Degree-Sign .

  6. Flavor mixing with quarks and leptons

    International Nuclear Information System (INIS)

    Bigi, I.I.

    1987-10-01

    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. B 0 -anti B 0 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. Constraints on three flavor neutrino mixing

    Indian Academy of Sciences (India)

    first map out the allowed region in the three neutrino parameter space using solar and atmospheric neutrino data. .... φ leads to a larger region of allowed parameter space in the three flavor oscillation scenario as will be .... the neutrinos are coming from below, i.e., neutrinos which travel the whole diameter of the earth to ...

  8. Constraints on three flavor neutrino mixing

    Indian Academy of Sciences (India)

    parameter space which was obtained in previous analyses of solar neutrino problem in three flavors using older data [7,16]. The various regions of the allowed parameter space may be classified as follows: 1. small δѕЅ, small ω, small φ,. 2. large δѕЅ, large ω, small φ,. 3. small δѕЅ, small ω, large φ,. 4. large δѕЅ, small ω, ...

  9. Neutrino mixing, flavor states and dark energy

    International Nuclear Information System (INIS)

    Blasone, M.; Capolupo, A.; Capozziello, S.; Vitiello, G.

    2008-01-01

    We shortly summarize the quantum field theory formalism for the neutrino mixing and report on recent results showing that the vacuum condensate induced by neutrino mixing can be interpreted as a dark energy component of the Universe

  10. 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.

  11. Constraining flavor changing interactions from LHC Run-2 dilepton bounds with vector mediators

    Directory of Open Access Journals (Sweden)

    Farinaldo S. Queiroz

    2016-12-01

    Full Text Available Within the context of vector mediators, is a new signal observed in flavor changing interactions, particularly in the neutral mesons systems K0−K¯0, D0−D¯0 and B0−B0¯, consistent with dilepton resonance searches at the LHC? In the attempt to address this very simple question, we discuss the complementarity between flavor changing neutral current (FCNC and dilepton resonance searches at the LHC run 2 at 13 TeV with 3.2 fb−1 of integrated luminosity, in the context of vector mediators at tree level. Vector mediators, are often studied in the flavor changing framework, specially in the light of the recent LHCb anomaly observed at the rare B decay. However, the existence of stringent dilepton bound severely constrains flavor changing interactions, due to restrictive limits on the Z′ mass. We discuss this interplay explicitly in the well motivated framework of a 3-3-1 scheme, where fermions and scalars are arranged in the fundamental representation of the weak SU(3 gauge group. Due to the paucity of relevant parameters, we conclude that dilepton data leave little room for a possible new physics signal stemming from these systems, unless a very peculiar texture parametrization is used in the diagonalization of the CKM matrix. In other words, if a signal is observed in such flavor changing interactions, it unlikely comes from a 3-3-1 model.

  12. Maximal neutrino mixing from a minimal flavor symmetry

    International Nuclear Information System (INIS)

    Aranda, Alfredo; Carone, Christopher D.; Lebed, Richard F.

    2000-01-01

    We study a number of models, based on a non-Abelian discrete group, that successfully reproduce the simple and predictive Yukawa textures usually associated with U(2) theories of flavor. These models allow for solutions to the solar and atmospheric neutrino problems that do not require altering successful predictions for the charged fermions or introducing sterile neutrinos. Although Yukawa matrices are hierarchical in the models we consider, the mixing between second- and third-generation neutrinos is naturally large. We first present a quantitative analysis of a minimal model proposed in earlier work, consisting of a global fit to fermion masses and mixing angles, including the most important renormalization group effects. We then propose two new variant models: The first reproduces all important features of the SU(5)xU(2) unified theory with neither SU(5) nor U(2). The second demonstrates that discrete subgroups of SU(2) can be used in constructing viable supersymmetric theories of flavor without scalar universality even though SU(2) by itself cannot. (c) 2000 The American Physical Society

  13. Self-refraction of supernova neutrinos: mixed spectra and three-flavor instabilities.

    Science.gov (United States)

    Friedland, Alexander

    2010-05-14

    Neutrinos in a core-collapse supernova undergo coherent flavor transformations in their own background. We explore this phenomenon during the cooling stage of the explosion. Our three-flavor calculations reveal qualitatively new effects compared to a two-flavor analysis. These effects are especially clearly seen for the inverted mass hierarchy: we find a different pattern of spectral "swaps" in the neutrino spectrum and a novel "mixed" spectrum for the antineutrinos. A brief discussion of the relevant physics is presented, including the instability of the two-flavor evolution trajectory, the three-flavor pattern of spectral "swaps," and partial nonadiabaticity of the evolution.

  14. Massive neutrinos flavor mixing of leptons and neutrino oscillations

    CERN Document Server

    2015-01-01

    Since the discovery of neutrino oscillations neutrino physics has become an interesting field of research in physics. They imply that neutrino must have a small mass and that the neutrinos, coupled to the charged leptons, are mixtures of the mass eigenstates, analogous to the flavor mixing of the quarks. The mixing angles for the quarks are small, but for the leptons two of the mixing angles are large. The masses of the three neutrinos must be very small, less than 1 eV, but from the oscillation experiments we only know the mass differences — the absolute masses are still unknown. Also we do not know, if the masses of the neutrinos are Dirac masses, as the masses of the charged leptons and of the quarks, or whether they are Majorana masses. In this volume, an overview of the present state of research in neutrino physics is given by well-known experimentalists and theorists. The contents — originated from talks and discussions at a recent conference addressing some of the most pressing open questions in n...

  15. Effects of sfermion mixing induced by RGE running in the minimal flavor violating CMSSM

    Science.gov (United States)

    Gómez, M. E.; Heinemeyer, S.; Rehman, M.

    2015-09-01

    Within the Constrained Minimal Supersymmetric Standard Model (CMSSM) with Minimal Flavor Violation (MFV) for scalar quarks, we study numerically the effects of intergenerational squark mixing on B-physics observables, electroweak precision observables (EWPO), and the Higgs-boson mass predictions. In models with universal soft terms at the GUT scale, squark mixing is generated through the Renormalization Group Equations (RGEs) running from the GUT scale to the electroweak scale due to presence of non-diagonal Yukawa matrices in the RGEs, e.g. due to the CKM matrix. Our numerical analysis is based on the code Spheno for the RGE running and full one-loop calculations, supplemented by further higher-order corrections, at the electroweak scale of the precision observables as included in the code FeynHiggs. Taking the CMSSM as a concrete "realistic" example, we find that the B-physics observables as well as the Higgs mass predictions do not receive sizable corrections. On the other hand, in our numerical analysis we observe that the EWPO such as the W boson mass can receive relevant corrections. Such contributions could in principle be used to place new bounds on the CMSSM parameter space. We extend our numerical analysis to the CMSSM extended with a mechanism to explain neutrino masses (CMSSM-seesaw I), which induces flavor violation in the scalar lepton sector. The effects of slepton mixing on the analyzed observables are found to be, in general, smaller than those of squark mixing, but in our numerical analysis reach the level of the current experimental uncertainty for the EWPO.

  16. Effects of sfermion mixing induced by RGE running in the minimal flavor violating CMSSM

    Energy Technology Data Exchange (ETDEWEB)

    Gomez, M.E. [University of Huelva, Department of Applied Physics, Huelva (Spain); Heinemeyer, S.; Rehman, M. [Instituto de Fisica de Cantabria (CSIC-UC), Santander (Spain)

    2015-09-15

    Within the Constrained Minimal Supersymmetric Standard Model (CMSSM) with Minimal Flavor Violation (MFV) for scalar quarks, we study numerically the effects of intergenerational squark mixing on B-physics observables, electroweak precision observables (EWPO), and the Higgs-boson mass predictions. In models with universal soft terms at the GUT scale, squark mixing is generated through the Renormalization Group Equations (RGEs) running from the GUT scale to the electroweak scale due to presence of non-diagonal Yukawa matrices in the RGEs, e.g. due to the CKM matrix. Our numerical analysis is based on the code Spheno for the RGE running and full one-loop calculations, supplemented by further higher-order corrections, at the electroweak scale of the precision observables as included in the code FeynHiggs. Taking the CMSSM as a concrete ''realistic'' example, we find that the B-physics observables as well as the Higgs mass predictions do not receive sizable corrections. On the other hand, in our numerical analysis we observe that the EWPO such as the W boson mass can receive relevant corrections. Such contributions could in principle be used to place new bounds on the CMSSM parameter space. We extend our numerical analysis to the CMSSM extended with a mechanism to explain neutrino masses (CMSSM-seesaw I), which induces flavor violation in the scalar lepton sector. The effects of slepton mixing on the analyzed observables are found to be, in general, smaller than those of squark mixing, but in our numerical analysis reach the level of the current experimental uncertainty for the EWPO. (orig.)

  17. Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making.

    Science.gov (United States)

    Meng, Xing; Wu, Qun; Wang, Li; Wang, Diqiang; Chen, Liangqiang; Xu, Yan

    2015-12-01

    Microbial interactions could impact the metabolic behavior of microbes involved in food fermentation, and therefore they are important for improving food quality. This study investigated the effect of Bacillus licheniformis, the dominant bacteria in the fermentation process of Chinese Maotai-flavor liquor, on the metabolic activity of Saccharomyces cerevisiae. Results indicated that S. cerevisiae inhibited the growth of B. licheniformis in all mixed culture systems and final viable cell count was lower than 20 cfu/mL. Although growth of S. cerevisiae was barely influenced by B. licheniformis, its metabolism was changed as initial inoculation ratio varied. The maximum ethanol productions were observed in S. cerevisiae and B. licheniformis at 10(6):10(7) and 10(6):10(8) ratios and have increased by 16.8 % compared with single culture of S. cerevisiae. According to flavor compounds, the culture ratio 10(6):10(6) showed the highest level of total concentrations of all different kinds of flavor compounds. Correlation analyses showed that 12 flavor compounds, including 4 fatty acids and their 2 corresponding esters, 1 terpene, and 5 aromatic compounds, that could only be produced by S. cerevisiae were significantly correlated with the initial inoculation amount of B. licheniformis. These metabolic changes in S. cerevisiae were not only a benefit for liquor aroma, but may also be related to its inhibition effect in mixed culture. This study could help to reveal the microbial interactions in Chinese liquor fermentation and provide guidance for optimal arrangement of mixed culture fermentation systems.

  18. Anti-B-B Mixing Constrains Topcolor-Assisted Technicolor

    International Nuclear Information System (INIS)

    Burdman, Gustavo; Lane, Kenneth; Rador, Tonguc

    2000-01-01

    We argue that extended technicolor augmented with topcolor requires that all mixing between the third and the first two quark generations resides in the mixing matrix of left-handed down quarks. Then, the anti-B d -B d mixing that occurs in topcolor models constrains the coloron and Z(prime) boson masses to be greater than about 5 TeV. This implies fine tuning of the topcolor couplings to better than 1 percent

  19. Flavor democracy and type-II seesaw realization of bilarge neutrino mixing

    Energy Technology Data Exchange (ETDEWEB)

    Rodejohann, Werner [Scuola Internazionale Superiore di Studi Avanzati, Via Beirut 2-4, I-34014 Trieste (Italy) and Istituto Nazionale di Fisica Nucleare, Sezione di Trieste, I-34014 Trieste (Italy)]. E-mail: werner@sissa.it; Xing Zhizhong [CCAST (World Laboratory), PO Box 8730, Beijing 100080 (China) and Institute of High Energy Physics, Chinese Academy of Sciences, PO Box 918 (4), Beijing 100039 (China)]. E-mail: xingzz@mail.ihep.ac.cn

    2004-11-11

    We generalize the democratic neutrino mixing ansatz by incorporating the type-II seesaw mechanism with S(3) flavor symmetry. For only the triplet mass term or only the conventional seesaw term large neutrino mixing can be achieved only by assuming an unnatural suppression of the flavor democracy contribution. We show that bilarge neutrino mixing can naturally appear if the flavor democracy term is strongly suppressed due to significant cancellation between the conventional seesaw and triplet mass terms. Explicit S(3) symmetry breaking yields successful neutrino phenomenology and various testable correlations between the neutrino mass and mixing parameters. Among the results are a normal neutrino mass ordering, 0.005=< vertical bar U{sub e3} vertical bar =<0.057, 1-sin{sup 2}2{theta}{sub 23}>=0.005, positive J{sub CP} and moderate cancellation in the effective mass of the neutrinoless double beta decay.

  20. D-Meson Mixing in 2+1-Flavor Lattice QCD

    Energy Technology Data Exchange (ETDEWEB)

    Chang, Chia Cheng [William-Mary Coll.; Bouchard, C. M. [William-Mary Coll.; El-Khadra, A. X. [Illinois U., Urbana; Freeland, E. [Art Inst. of Chicago; Gámiz, E. [Granada U., Theor. Phys. Astrophys.; Kronfeld, A. S. [Fermilab; Laiho, J. W. [Syracuse U.; Neil, E. T. [Colorado U.; Simone, J. N. [Fermilab; Van de Water, R. S. [Fermilab

    2017-01-20

    We present results for neutral D-meson mixing in 2+1-flavor lattice QCD. We compute the matrix elements for all five operators that contribute to D mixing at short distances, including those that only arise beyond the Standard Model. Our results have an uncertainty similar to those of the ETM collaboration (with 2 and with 2+1+1 flavors). This work shares many features with a recent publication on B mixing and with ongoing work on heavy-light decay constants from the Fermilab Lattice and MILC Collaborations.

  1. Mixed-Integer Constrained Optimization Based on Memetic Algorithm

    Directory of Open Access Journals (Sweden)

    Y. C. Lin

    2013-03-01

    Full Text Available Evolutionary algorithms (EAs are population-based global search methods. They have been successfully applied tomany complex optimization problems. However, EAs are frequently incapable of finding a convergence solution indefault of local search mechanisms. Memetic Algorithms (MAs are hybrid EAs that combine genetic operators withlocal search methods. With global exploration and local exploitation in search space, MAs are capable of obtainingmore high-quality solutions. On the other hand, mixed-integer hybrid differential evolution (MIHDE, as an EA-basedsearch algorithm, has been successfully applied to many mixed-integer optimization problems. In this paper, amemetic algorithm based on MIHDE is developed for solving mixed-integer optimization problems. However, most ofreal-world mixed-integer optimization problems frequently consist of equality and/or inequality constraints. In order toeffectively handle constraints, an evolutionary Lagrange method based on memetic algorithm is developed to solvethe mixed-integer constrained optimization problems. The proposed algorithm is implemented and tested on twobenchmark mixed-integer constrained optimization problems. Experimental results show that the proposed algorithmcan find better optimal solutions compared with some other search algorithms. Therefore, it implies that the proposedmemetic algorithm is a good approach to mixed-integer optimization problems.

  2. Mixed-Integer Constrained Optimization Based on Memetic Algorithm

    Directory of Open Access Journals (Sweden)

    Y.C. Lin

    2013-04-01

    Full Text Available Evolutionary algorithms (EAs are population-based global search methods. They have been successfully applied to many complex optimization problems. However, EAs are frequently incapable of finding a convergence solution in default of local search mechanisms. Memetic Algorithms (MAs are hybrid EAs that combine genetic operators with local search methods. With global exploration and local exploitation in search space, MAs are capable of obtaining more high-quality solutions. On the other hand, mixed-integer hybrid differential evolution (MIHDE, as an EA-based search algorithm, has been successfully applied to many mixed-integer optimization problems. In this paper, a memetic algorithm based on MIHDE is developed for solving mixed-integer optimization problems. However, most of real-world mixed-integer optimization problems frequently consist of equality and/or inequality constraints. In order to effectively handle constraints, an evolutionary Lagrange method based on memetic algorithm is developed to solve the mixed-integer constrained optimization problems. The proposed algorithm is implemented and tested on two benchmark mixed-integer constrained optimization problems. Experimental results show that the proposed algorithm can find better optimal solutions compared with some other search algorithms. Therefore, it implies that the proposed memetic algorithm is a good approach to mixed-integer optimization problems.

  3. On weak decays of heavy flavors, mixing and CP violation

    Energy Technology Data Exchange (ETDEWEB)

    Bigi, I.I.

    1987-10-01

    Detailed studies of weak decays serve not only to confirm the Standard Model, but possess also a high sensitivity to New Physics: tau and top decays are discussed in this vein, with some short remarks on beauty and charm. The sensitivity to New Physics is even higher in delicate phenomena like mixing and CP violation: a fairly detailed discussion on K/sup 0/ - anti K/sup 0/, D/sup 0/ - anti D/sup 0/, and B/sup 0/ - anti B/sup 0/ mixing and on CP violation in K/sup 0/ and B decays is presented. 48 refs., 11 figs.

  4. On weak decays of heavy flavors, mixing and CP violation

    International Nuclear Information System (INIS)

    Bigi, I.I.

    1987-10-01

    Detailed studies of weak decays serve not only to confirm the Standard Model, but possess also a high sensitivity to New Physics: tau and top decays are discussed in this vein, with some short remarks on beauty and charm. The sensitivity to New Physics is even higher in delicate phenomena like mixing and CP violation: a fairly detailed discussion on K 0 - anti K 0 , D 0 - anti D 0 , and B 0 - anti B 0 mixing and on CP violation in K 0 and B decays is presented. 48 refs., 11 figs

  5. New Class of Quark Mass Matrix and Calculability of Flavor Mixing Matrix

    OpenAIRE

    Kang, Kyungsik; Kang, Sin Kyu

    1997-01-01

    We discuss a new general class of mass matrix ansatz that respects the fermion mass hierarchy and calculability of the flavor mixing matrix. This is a generalization and justification of the various specific forms of the mass matrix by successive breaking of the maximal permutation symmetry. By confronting the experimental data, a large class of the mass matrices are shown to survive, while certain specific cases are phenomenologically ruled out. Also the CP-violation turns out to be maximal,...

  6. New Class of Quark Mass Matrices and the Flavor Mixing Matrix

    OpenAIRE

    Kang, Kyungsik; Kang, Sin Kyu

    1998-01-01

    We discuss a new general class of mass matrix ansatz that respects the fermion mass hierarchy and calculability of the flavor mixing matrix. This is a generalization of the various specific forms of the mass matrix that is obtained by successive breaking of the maximal permutation symmetry. By confronting the experimental data, a large class of the mass matrices are shown to survive, while certain specific cases are phenomenologically ruled out.

  7. Charged lepton flavor violation in the semi-constrained NMSSM with right-handed neutrinos

    Directory of Open Access Journals (Sweden)

    Keisuke Nakamura

    2015-06-01

    Full Text Available We study the μ→eγ decay in the Z3-invariant next-to-minimal supersymmetric (SUSY Standard Model (NMSSM with superheavy right-handed neutrinos. We assume that the soft SUSY breaking parameters are generated at the GUT scale, not universally as in the minimal supergravity scenario but in such a way that those soft parameters which are specific to the NMSSM can differ from the soft parameters which involve only the MSSM fields while keeping the universality at the GUT scale within the soft parameters for the MSSM and right-handed neutrino fields. We call this type of boundary conditions “semi-constrained”. In this model, the lepton-flavor-violating off-diagonal elements of the slepton mass matrix are induced by radiative corrections from the neutrino Yukawa couplings, just like as in the MSSM extended with the right-handed neutrinos, and these off-diagonal elements induce sizable rates of μ→eγ depending on the parameter space. Since this model has more free parameters than the MSSM, the parameter region favored from the Higgs boson mass can slightly differ from that in the MSSM. We show that there is a parameter region in which the μ→eγ decay can be observable in the near future even if the SUSY mass scale is about 4 TeV.

  8. Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation

    Science.gov (United States)

    Wu, Qun; Ling, Jie

    2014-01-01

    Selection of a starter culture with excellent viability and metabolic activity is important for inoculated fermentation of traditional food. To obtain a suitable starter culture for making Chinese sesame-flavored liquor, the yeast and bacterium community structures were investigated during spontaneous and solid-state fermentations of this type of liquor. Five dominant species in spontaneous fermentation were identified: Saccharomyces cerevisiae, Pichia membranaefaciens, Issatchenkia orientalis, Bacillus licheniformis, and Bacillus amyloliquefaciens. The metabolic activity of each species in mixed and inoculated fermentations of liquor was investigated in 14 different cocultures that used different combinations of these species. The relationships between the microbial species and volatile metabolites were analyzed by partial least-squares (PLS) regression analysis. We found that S. cerevisiae was positively correlated to nonanal, and B. licheniformis was positively associated with 2,3-butanediol, isobutyric acid, guaiacol, and 4-vinyl guaiacol, while I. orientalis was positively correlated to butyric acid, isovaleric acid, hexanoic acid, and 2,3-butanediol. These three species are excellent flavor producers for Chinese liquor. Although P. membranaefaciens and B. amyloliquefaciens were not efficient flavor producers, the addition of them alleviated competition among the other three species and altered their growth rates and flavor production. As a result, the coculture of all five dominant species produced the largest amount of flavor compounds. The result indicates that flavor producers and microbial interaction regulators are important for inoculated fermentation of Chinese sesame-flavored liquor. PMID:24814798

  9. Applications of Canonical transformations and nontrivial vacuum solutions to flavor mixing and critical phenomena in quantum field theory

    Energy Technology Data Exchange (ETDEWEB)

    Mishchenko, Yuriy [North Carolina State Univ., Raleigh, NC (United States)

    2004-12-01

    MISHCHENKO, YURIY. Applications of Canonical Transformations and Nontrivial Vacuum Solutions to flavor mixing and critical phenomena in Quantum Field Theory. (Under the direction of Chueng-Ryong Ji.) In this dissertation we consider two recent applications of Bogoliubov Transformation to the phenomenology of quantum mixing and the theory of critical phenomena. In recent years quantum mixing got in the focus of the searches for New Physics due to its unparalleled sensitivity to SM parameters and indications of neutrino mixing. It was recently suggested that Bogoliubov Transformation may be important in proper definition of the flavor states that otherwise results in problems in perturbative treatment. As first part of this dissertation we investigate this conjecture and develop a complete formulation of such a mixing field theory involving introduction of general formalism, analysis of space-time conversion and phenomenological implications. As second part of this dissertati

  10. Down-sector quark masses and flavor mixing radiatively generated from the up sector

    Science.gov (United States)

    Margolis, B.; Mendel, R. R.; Nguyen, B. U.; Trottier, H. D.

    1992-06-01

    We present a model of quark mass generation where the observed intergeneration mass hierarchy, large ratio m2t/m2b>>1, and flavor mixing can all arise naturally. The basic assumption is that only the charge 2/3 quarks (ui; i=1,2,3) couple to heavy fermions F by emission and reabsorption of bosons S. The generation index dependence of the shape of the form factors at these SF¯ui couplings is responsible for the up-sector mass hierarchy. The W+/- gauge bosons are assumed to have a generation-index-independent anomalous-magnetic-moment-type correction to the standard V-A coupling to quarks. This correction enables the charge -1/3 quarks to acquire masses by coupling to the up-sector charge 2/3 quarks, which provides a natural explanation for m2t>>m2b. Because the charge 2/3 quark self-energy matrix is probed here at a non-negligible momentum, the down-sector mass matrix turns out to be significantly different from the up-sector mass matrix, thus producting naturally smaller intergeneration mass ratios as well as flavor mixing and CP violation if the form factors are complex. In order to exhibit the remarkable properties of the above scheme, we use a concrete model for the form factors. We find for the particular scenarios MF>>Λ or MFY breaking as well as some possible extensions of the model to include mass generation for leptons are briefly discussed.

  11. Neutrino masses, mixings, and FCNC’s in an S3 flavor symmetric extension of the standard model

    International Nuclear Information System (INIS)

    Mondragón, A.; Mondragón, M.; Peinado, E.

    2011-01-01

    By introducing threeHiggs fields that are SU(2) doublets and a flavor permutational symmetry, S 3 , in the theory, we extend the concepts of flavor and generations to the Higgs sector and formulate a Minimal S 3 -Invariant Extension of the Standard Model. The mass matrices of the neutrinos and charged leptons are re-parameterized in terms of their eigenvalues, then the neutrino mixing matrix, V PMNS , is computed and exact, explicit analytical expressions for the neutrino mixing angles as functions of the masses of neutrinos and charged leptons are obtained in excellent agreement with the latest experimental data. We also compute the branching ratios of some selected flavor-changing neutral current (FCNC) processes, as well as the contribution of the exchange of neutral flavor-changing scalars to the anomaly of the magnetic moment of the muon, as functions of the masses of charged leptons and the neutral Higgs bosons. We find that the S 3 × Z 2 flavor symmetry and the strong mass hierarchy of the charged leptons strongly suppress the FCNC processes in the leptonic sector, well below the present experimental bounds by many orders of magnitude. The contribution of FCNC’s to the anomaly of the muon’s magnetic moment is small, but not negligible.

  12. Flavor symmetries and fermion masses

    International Nuclear Information System (INIS)

    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 ub /V cb = √m u /m c and V td /V ts = √m d /m 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 β → sγ constrains the parameter space when the ratio of the vacuum expectation values of the two Higgs doublets, tanΒ, 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

  13. Conformality or Confinement (II): One-flavor CFTs and Mixed-Representation QCD

    Energy Technology Data Exchange (ETDEWEB)

    Poppitz, Erich; /Toronto U.; Unsal, Mithat; /SLAC /Stanford U., Phys. Dept.

    2010-08-26

    We study QCD-like four dimensional theories in the theoretically controlled framework of deformation theory and/or twisted partition function on S{sup 1} x R{sup 3}. By using duality, we show that a class of one-flavor theories exhibit new physical phenomena: discrete chiral symmetry breaking ({chi}SB) induced by the condensation of topological disorder operators, and confinement and the generation of mass gap due to new non-selfdual topological excitations. In the R{sup 4} limit, we argue that the mass gap disappears, the {chi}SB vacua are of runaway type, and the theory flows to a CFT. We also study mixed representation theories and find abelian {chi}SB by topological operators charged under abelian chiral symmetries. These are reminiscent to, but distinct, from Seiberg-Witten theory with matter, where 4d monopoles have non-abelian chiral charge. This examination also helps us refine our recent bounds on the conformal window. In an Addendum, we also discuss mixed vectorlike/chiral representation theories, obtain bounds on their conformal windows, and compare with the all-order beta function results of arXiv:0911.0931.

  14. Constraining the mass scale of a Lorentz-violating Hamiltonian with the measurement of astrophysical neutrino-flavor composition

    Science.gov (United States)

    Lai, Kwang-Chang; Lai, Wei-Hao; Lin, Guey-Lin

    2017-12-01

    We study Lorentz violation effects on flavor transitions of high energy astrophysical neutrinos. It is shown that the appearance of a Lorentz-violating Hamiltonian can drastically change the flavor transition probabilities of astrophysical neutrinos. Predictions of Lorentz-violation effects on flavor compositions of astrophysical neutrinos arriving on Earth are compared with IceCube flavor composition measurement which analyzes astrophysical neutrino events in the energy range between 25 TeV and 2.8 PeV. Such a comparison indicates that the future IceCube-Gen2 will be able to place stringent constraints on a Lorentz-violating Hamiltonian in the neutrino sector. We work out the expected sensitivities by IceCube-Gen2 on dimension-3 C P T -odd and dimension-4 C P T -even operators in a Lorentz-violating Hamiltonian. The expected sensitivities can improve on the current constraints obtained from other types of experiments by more than two orders of magnitudes for certain ranges of the parameter space.

  15. Nucleon structure from mixed action calculations using 2+1 flavors of asqtad sea and domain wall valence fermions

    CERN Document Server

    Bratt, J.D.; Engelhardt, M.; Hagler, Ph.; Lin, H.W.; Lin, M.F.; Meyer, H.B.; Musch, B.; Negele, J.W.; Orginos, K.; Pochinsky, A.V.; Procura, M.; Richards, D.G.; Schroers, W.; Syritsyn, S.N.

    2010-01-01

    We present high statistics results for the structure of the nucleon from a mixed-action calculation using 2+1 flavors of asqtad sea and domain wall valence fermions. We perform extrapolations of our data based on different chiral effective field theory schemes and compare our results with available information from phenomenology. We discuss vector and axial form factors of the nucleon, moments of generalized parton distributions, including moments of forward parton distributions, and implications for the decomposition of the nucleon spin.

  16. Nucleon structure from mixed action calculations using 2+1 flavors of asqtad sea and domain wall valence fermions

    Energy Technology Data Exchange (ETDEWEB)

    Bratt, Jonathan; Engelhardt, Michael; Haegler, Philipp; Huey-Wen, Lin; Lin, Meifeng; Meyer, Harvey; Musch, Bernhard; Negele, John; Orginos, Konstantinos; Pochinsky, Andrew; Procura, Massimiliano; Richards, David; Schroers, Wolfram; Syritsyn, Sergey

    2010-11-01

    We present high statistics results for the structure of the nucleon from a mixed-action calculation using 2+1 flavors of asqtad sea and domain wall valence fermions. We perform extrapolations of our data based on different chiral effective field theory schemes and compare our results with available information from phenomenology. We discuss vector and axial form factors of the nucleon, moments of generalized parton distributions, including moments of forward parton distributions, and implications for the decomposition of the nucleon spin.

  17. Distribution Locational Marginal Pricing for Optimal Electric Vehicle Charging through Chance Constrained Mixed-Integer Programming

    DEFF Research Database (Denmark)

    Liu, Zhaoxi; Wu, Qiuwei; Oren, Shmuel S.

    2017-01-01

    This paper presents a distribution locational marginal pricing (DLMP) method through chance constrained mixed-integer programming designed to alleviate the possible congestion in the future distribution network with high penetration of electric vehicles (EVs). In order to represent the stochastic...... characteristics of the EV driving patterns, a chance constrained optimization of the EV charging is proposed and formulated through mixed-integer programming (MIP). With the chance constraints in the optimization formulations, it guarantees that the failure probability of the EV charging plan fulfilling...

  18. Flavor symmetries and fermion masses

    Energy Technology Data Exchange (ETDEWEB)

    Rasin, Andrija [Univ. of California, Berkeley, CA (United States)

    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, Vub/Vcb = √mu/mc and Vtd/Vts = √md/ms, 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 β → sγ constrains the parameter space when the ratio of the vacuum expectation values of the two Higgs doublets, tanβ, 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.

  19. Neutral B-Meson Mixing Parameters in and beyond the SM with 2+1 Flavor Lattice QCD

    Energy Technology Data Exchange (ETDEWEB)

    Bouchard, Chris M. [William-Mary Coll.; Freeland, Elizabeth [Art Inst. of Chicago; Bernard, C. W. [Washington U., St. Louis; Chang, Chia Cheng [Illinois U., Urbana; El-Khadra, Aida X [Illinois U., Urbana; Gámiz, M. Elvira [Granada U., Theor. Phys. Astrophys.; Kronfeld, A. S. [Munich, Tech. U.; Laiho, Jack [Syracuse U.; Van de Water, Ruth S. [Fermilab

    2014-12-03

    We report on the status of our calculation of the hadronic matrix elements for neutral $B$-meson mixing with asqtad sea and valence light quarks and using the Wilson clover action with the Fermilab interpretation for the $b$ quark. We calculate the matrix elements of all five local operators that contribute to neutral $B$-meson mixing both in and beyond the Standard Model. We use MILC ensembles with $N_f=2+1$ dynamical flavors at four different lattice spacings in the range $a \\approx 0.045$--$0.12$~fm, and with light sea-quark masses as low as 0.05 times the physical strange quark mass. We perform a combined chiral-continuum extrapolation including the so-called wrong-spin contributions in simultaneous fits to the matrix elements of the five operators. We present a complete systematic error budget and conclude with an outlook for obtaining final results from this analysis.

  20. DETERMINATION OF B-GROUP VITAMINS IN ENRICHED FLAVORED MILK MIXES

    Directory of Open Access Journals (Sweden)

    T. S. A. COSTA

    2008-11-01

    Full Text Available

    The aim of this research was to evaluate the levels of enrichment of vitamins B1, B2, B6, B3 and B12 in vanilla, strawberry and chocolate flavored milk. The chromatographic separation was performed in a C18 column with gradient elution and UV detector at 254, 278 and 358 nm. The B12 levels were the most near of the values declared in the package of the analysis products, while the vitamin B2 levels were found between 20-150% more than the package value. In general, the levels of vitamins determined in the samples were higher than the declared values on the labels and did not be in accordance with the legislation to enriched foods.

  1. Flavor Mixing, CP-Violation and the Masses of the Light Quarks

    CERN Document Server

    Fritzsch, Harald

    1998-01-01

    The observed hierarchy of the quark masses is interpreted as a signal for an underlying ``subnuclear democracy'' as the relevant symmetry of the quark mass terms. A simple breaking of the symmetry leads to a mixing between the second and the third family, in agreement with observation. Introducing the mixing between the first and the second family, one finds an interesting pattern of maximal CP--violation as well as a complete determination of the elements of the CKM matrix and of the unitarity triangle.

  2. Nucleon form factors from high statistics mixed-action calculations with 2+1 flavors

    Energy Technology Data Exchange (ETDEWEB)

    Schroers, Wolfram; Edwards, Robert G; Engelhardt, Michael; Fleming, George Taminga; Hagler, Philipp; Lin, Huey-Wen; Lin, Mei-Feng; Meyer, Harvey B; Musch, Bernhard; Negele, John W; Orginos, Kostas; Pochinsky, Andrew V; Procura, Massimiliano; Renner, Dru B; Richards, David G; Syritsyn, Sergey N

    2009-12-01

    We present new high-statistics results for nucleon form factors at pion masses of approximately 290, 350, 500, and 600 MeV using a mixed action of domain wall valence quarks on an improved staggered sea. We perform chiral fits to both vector and axial form factors and compare our results to experiment.

  3. Effect of mixed antimicrobial agents and flavors in active packaging films.

    Science.gov (United States)

    Gutiérrez, Laura; Escudero, Ana; Batlle, Ramón; Nerín, Cristina

    2009-09-23

    Active packaging is an emerging food technology to improve the quality and safety of food products. Many works have been developed to study the antimicrobial activity of essential oils. Essential oils have been traditionally used as flavorings in food, so they have an important odor impact but they have as well antimicrobial properties that could be used to protect the food. Recent developments in antimicrobial active packaging showed the efficiency of essential oils versus bread and bakery products among other applications. However, one of the main problems to face is the odor and taste they could provide to the packaged food. Using some aromas to mask the odor could be a good approach. That is why the main objective of this paper is to develop an antimicrobial packaging material based on the combination of the most active compounds of essential oils (hydrocinnamaldehyde, oregano essential oil, cinnamaldehyde, thymol, and carvacrol) together with some aromas commonly used in the food industry. A study of the concentration required to get the antimicrobial properties, the organoleptic compatibility with typical aroma present in many food systems (vanilla, banana, and strawberry), and the right combination of both systems has been carried out. Antimicrobial tests of both the mentioned aromas, the main components of some essential oils, and the combination of both groups were carried out against bacteria (Enterococcus faecalis, Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Salmonella choleraesuis, Yersinia enterocolitica, Escherichia coli), yeasts (Candida albicans, Debaryomyces hansenii, Zygosaccharomyces rouxii), and molds (Botrytis cinerae, Aspergillus flavus, Penicillium roqueforti, Eurotium repens, Penicillium islandicum, Penicillium commune, Penicillium nalgiovensis). The sensory properties of the combinations were evaluated with a triangular test and classification was by an order test; the odor threshold of the aroma compounds was also

  4. Measurement of B.sub.d./sub. mixing using opposite-side flavor tagging

    Czech Academy of Sciences Publication Activity Database

    Abazov, V. M.; Abbott, B.; Abolins, M.; Kupčo, Alexander; Lokajíček, Miloš; Šimák, Vladislav

    2006-01-01

    Roč. 74, č. 11 (2006), 112002/1-112002/19 ISSN 1550-7998 R&D Projects: GA MŠk 1P04LA210; GA MŠk 1P05LA257 Institutional research plan: CEZ:AV0Z10100502 Keywords : DØ * DZero * b-tagging * jets * mixing Subject RIV: BF - Elementary Particles and High Energy Physics Impact factor: 4.896, year: 2006

  5. Heavy flavors

    International Nuclear Information System (INIS)

    Cox, B.; Gilman, F.J.; Gottschalk, T.D.

    1986-11-01

    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

  6. Theories of Leptonic Flavor

    DEFF Research Database (Denmark)

    Hagedorn, Claudia

    2017-01-01

    I discuss different theories of leptonic flavor and their capability of describing the features of the lepton sector, namely charged lepton masses, neutrino masses, lepton mixing angles and leptonic (low and high energy) CP phases. In particular, I show examples of theories with an abelian flavor...... symmetry G_f, with a non-abelian G_f as well as theories with non-abelian G_f and CP....

  7. Heavy flavor spectroscopy

    International Nuclear Information System (INIS)

    Rosen, J.; Marques, J.; Spiegel, L.

    1993-01-01

    As a useful by-product of the unfolding searches for mixing and CP-violation effects in the beauty sector there will accrue very large data samples for the study of heavy flavor spectroscopy. (I) Hidden flavor states, i.e. c bar c and b bar b onium states. (II) Open flavor states (a) the D, D s , B, B s , and B c meson systems; (b) Charm and beauty flavored baryons. In this brief note the authors emphasize that there are many missing (undiscovered) states in both categories - states which are not readily produced exclusively due to quantum number preferences or states which are not readily observed inclusively due to experimentally difficult decay channels. As recorded luminosities increase it may be possible to fill in some of the holes in the present listings of heavy flavor states. Of particular interest to the authors would be the identification of heavy flavor mesons which are not easily explained in terms of a q bar q paradigm but rather may be evidence for hadro-molecular status. At Snowmass 1993 the topic of self-tagging schemes in B meson production was very much in vogue. Whether or not excited B-meson flavor-tagging will prove to be competitive with traditional methods based on the partner B decay remains to be seen. The authors suggest however that the richness of the excited B-system may undetermine the efficacy of self-tagging schemes

  8. Split SUSY Radiates Flavor

    CERN Document Server

    Baumgart, Matthew; Zorawski, Thomas

    2014-01-01

    Radiative flavor models where the hierarchies of Standard Model (SM) fermion masses and mixings are explained via loop corrections are elegant ways to solve the SM flavor puzzle. Here we build such a model in the context of Mini-Split Supersymmetry (SUSY) where both flavor and SUSY breaking occur at a scale of 1000 TeV. This model is consistent with the observed Higgs mass, unification, and WIMP dark matter. The high scale allows large flavor mixing among the sfermions, which provides part of the mechanism for radiative flavor generation. In the deep UV, all flavors are treated democratically, but at the SUSY breaking scale, the third, second, and first generation Yukawa couplings are generated at tree level, one loop, and two loops, respectively. Save for one, all the dimensionless parameters in the theory are O(1), with the exception being a modest and technically natural tuning that explains both the smallness of the bottom Yukawa coupling and the largeness of the Cabibbo angle.

  9. Split supersymmetry radiates flavor

    Science.gov (United States)

    Baumgart, Matthew; Stolarski, Daniel; Zorawski, Thomas

    2014-09-01

    Radiative flavor models where the hierarchies of Standard Model (SM) fermion masses and mixings are explained via loop corrections are elegant ways to solve the SM flavor puzzle. Here we build such a model in the context of mini-split supersymmetry (SUSY) where both flavor and SUSY breaking occur at a scale of 1000 TeV. This model is consistent with the observed Higgs mass, unification, and dark matter as a weakly interacting massive particle. The high scale allows large flavor mixing among the sfermions, which provides part of the mechanism for radiative flavor generation. In the deep UV, all flavors are treated democratically, but at the SUSY-breaking scale, the third, second, and first generation Yukawa couplings are generated at tree level, one loop, and two loops, respectively. Save for one, all the dimensionless parameters in the theory are O(1), with the exception being a modest and technically natural tuning that explains both the smallness of the bottom Yukawa coupling and the largeness of the Cabibbo angle.

  10. A Study of Interactions between Mixing and Chemical Reaction Using the Rate-Controlled Constrained-Equilibrium Method

    Science.gov (United States)

    Hadi, Fatemeh; Janbozorgi, Mohammad; Sheikhi, M. Reza H.; Metghalchi, Hameed

    2016-10-01

    The rate-controlled constrained-equilibrium (RCCE) method is employed to study the interactions between mixing and chemical reaction. Considering that mixing can influence the RCCE state, the key objective is to assess the accuracy and numerical performance of the method in simulations involving both reaction and mixing. The RCCE formulation includes rate equations for constraint potentials, density and temperature, which allows taking account of mixing alongside chemical reaction without splitting. The RCCE is a dimension reduction method for chemical kinetics based on thermodynamics laws. It describes the time evolution of reacting systems using a series of constrained-equilibrium states determined by RCCE constraints. The full chemical composition at each state is obtained by maximizing the entropy subject to the instantaneous values of the constraints. The RCCE is applied to a spatially homogeneous constant pressure partially stirred reactor (PaSR) involving methane combustion in oxygen. Simulations are carried out over a wide range of initial temperatures and equivalence ratios. The chemical kinetics, comprised of 29 species and 133 reaction steps, is represented by 12 RCCE constraints. The RCCE predictions are compared with those obtained by direct integration of the same kinetics, termed detailed kinetics model (DKM). The RCCE shows accurate prediction of combustion in PaSR with different mixing intensities. The method also demonstrates reduced numerical stiffness and overall computational cost compared to DKM.

  11. Bounding CKM mixing with a fourth family

    International Nuclear Information System (INIS)

    Chanowitz, Michael S.

    2009-01-01

    CKM mixing between third-family quarks and a possible fourth family is constrained by global fits to the precision electroweak data. The dominant constraint is from nondecoupling oblique corrections rather than the vertex correction to Z→bb used in previous analyses. The possibility of large mixing suggested by some recent analyses of flavor-changing neutral-current processes is excluded, but 3-4 mixing of the same order as the Cabbibo mixing of the first two families is allowed.

  12. Dihedral flavor symmetries

    International Nuclear Information System (INIS)

    Blum, Alexander Simon

    2009-01-01

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

  13. 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.)

  14. Model for particle masses, flavor mixing, and CP violation, based on spontaneously broken discrete chiral symmetry as the origin of families

    International Nuclear Information System (INIS)

    Adler, S.L.

    1999-01-01

    We construct extensions of the standard model based on the hypothesis that Higgs bosons also exhibit a family structure and that the flavor weak eigenstates in the three families are distinguished by a discrete Z 6 chiral symmetry that is spontaneously broken by the Higgs sector. We study in detail at the tree level models with three Higgs doublets and with six Higgs doublets comprising two weakly coupled sets of three. In a leading approximation of S 3 cyclic permutation symmetry the three-Higgs-doublet model gives a open-quotes democraticclose quotes mass matrix of rank 1, while the six-Higgs-doublet model gives either a rank-1 mass matrix or, in the case when it spontaneously violates CP, a rank-2 mass matrix corresponding to nonzero second family masses. In both models, the CKM matrix is exactly unity in the leading approximation. Allowing small explicit violations of cyclic permutation symmetry generates small first family masses in the six-Higgs-doublet model, and first and second family masses in the three-Higgs-doublet model, and gives a nontrivial CKM matrix in which the mixings of the first and second family quarks are naturally larger than mixings involving the third family. Complete numerical fits are given for both models, flavor-changing neutral current constraints are discussed in detail, and the issues of unification of couplings and neutrino masses are addressed. On a technical level, our analysis uses the theory of circulant and retrocirculant matrices, the relevant parts of which are reviewed. copyright 1998 The American Physical Society

  15. Solving the SUSY CP problem with flavor breaking F-terms

    Energy Technology Data Exchange (ETDEWEB)

    Diaz-Cruz, Lorenzo J.; Ferrandis, Javier

    2005-05-11

    Supersymmetric flavor models for the radiative generation of fermion masses offer an alternative way to solve the SUSY-CP problem. We assume that the supersymmetric theory is flavor and CP conserving. CP violating phases are associated to the vacuum expectation values of flavor violating susy-breaking fields. As a consequence, phases appear at tree level only in the soft supersymmetry breaking matrices. Using a U(2) flavor model as an example we show that it is possible to generate radiatively the first and second generation of quark masses and mixings as well as the CKM CP phase. The one-loop supersymmetric contributions to EDMs are automatically zero since all the relevant parameters in the lagrangian are flavor conserving and as a consequence real. The size of the flavor and CP mixing in the susy breaking sector is mostly determined by the fermion mass ratios and CKM elements. We calculate the contributions to {epsilon}, {epsilon}' and to the CP asymmetries in the B decays to {psi}K{sub s}, {phi}K{sub s}, {eta}'K{sub s} and X{sub s}{gamma}. We analyze a case study with maximal predictivity in the fermion sector. For this worst case scenario the measurements of {Delta}m{sub K}, {Delta}m{sub B} and {epsilon} constrain the model requiring extremely heavy squark spectra.

  16. Constrained Mixed-Effect Models with Ensemble Learning for Prediction of Nitrogen Oxides Concentrations at High Spatiotemporal Resolution.

    Science.gov (United States)

    Li, Lianfa; Lurmann, Fred; Habre, Rima; Urman, Robert; Rappaport, Edward; Ritz, Beate; Chen, Jiu-Chiuan; Gilliland, Frank D; Wu, Jun

    2017-09-05

    Spatiotemporal models to estimate ambient exposures at high spatiotemporal resolutions are crucial in large-scale air pollution epidemiological studies that follow participants over extended periods. Previous models typically rely on central-site monitoring data and/or covered short periods, limiting their applications to long-term cohort studies. Here we developed a spatiotemporal model that can reliably predict nitrogen oxide concentrations with a high spatiotemporal resolution over a long time span (>20 years). Leveraging the spatially extensive highly clustered exposure data from short-term measurement campaigns across 1-2 years and long-term central site monitoring in 1992-2013, we developed an integrated mixed-effect model with uncertainty estimates. Our statistical model incorporated nonlinear and spatial effects to reduce bias. Identified important predictors included temporal basis predictors, traffic indicators, population density, and subcounty-level mean pollutant concentrations. Substantial spatial autocorrelation (11-13%) was observed between neighboring communities. Ensemble learning and constrained optimization were used to enhance reliability of estimation over a large metropolitan area and a long period. The ensemble predictions of biweekly concentrations resulted in an R 2 of 0.85 (RMSE: 4.7 ppb) for NO 2 and 0.86 (RMSE: 13.4 ppb) for NO x . Ensemble learning and constrained optimization generated stable time series, which notably improved the results compared with those from initial mixed-effects models.

  17. Suppressing flavor anarchy

    Science.gov (United States)

    Nelson, Ann E.; Strassler, Matthew J.

    2000-09-01

    We present a new mechanism, which does not require any flavor symmetry, to explain the small Yukawa couplings and CKM mixing angles. The Yukawa matrices are assumed to be random at short distances and the hierarchical structure is generated in the infrared by renormalization group flow. The generic qualitative predictions of this mechanism are in good agreement with observation. We give several simple examples in supersymmetric theories. We show that our mechanism can also ameliorate the supersymmetric flavor problem, and make predictions for the superpartner mass spectrum. The mechanism is fully consistent with grand unification, and in SU(5)-based models of neutrino mass, predicts a large mixing angle for νμleftrightarrowντ oscillations.

  18. Design Optimization of Mixed-Criticality Real-Time Applications on Cost-Constrained Partitioned Architectures

    DEFF Research Database (Denmark)

    Tamas-Selicean, Domitian; Pop, Paul

    2011-01-01

    In this paper we are interested to implement mixed-criticality hard real-time applications on a given heterogeneous distributed architecture. Applications have different criticality levels, captured by their Safety-Integrity Level (SIL), and are scheduled using static-cyclic scheduling. Mixed......-criticality tasks can be integrated onto the same architecture only if there is enough spatial and temporal separation among them. We consider that the separation is provided by partitioning, such that applications run in separate partitions, and each partition is allocated several time slots on a processor. Tasks...... slots on each processor and (iv) the schedule tables, such that all the applications are schedulable and the development costs are minimized. We have proposed a Tabu Search-based approach to solve this optimization problem. The proposed algorithm has been evaluated using several synthetic and real...

  19. T{sub 13} flavor symmetry and decaying dark matter

    Energy Technology Data Exchange (ETDEWEB)

    Kajiyama, Yuji, E-mail: yuji.kajiyama@kbfi.e [National Institute of Chemical Physics and Biophysics, Ravala 10, Tallinn 10143 (Estonia); Department of Physics, Niigata University, Niigata 950-2128 (Japan); Okada, Hiroshi, E-mail: HOkada@Bue.edu.e [Centre for Theoretical Physics, British University in Egypt, El Sherouk City, Postal No. 11837, P.O. Box 43 (Egypt)

    2011-07-11

    We study a new flavor symmetric model with non-Abelian discrete symmetry T{sub 13}. The T{sub 13} group is isomorphic to Z{sub 13} x Z{sub 3}, and it is the minimal group having two complex triplets in the irreducible representations. We show that the T{sub 13} symmetry can derive lepton masses and mixings consistently. Moreover, if we assume a gauge-singlet fermionic decaying dark matter, its decay operators are also constrained by the T{sub 13} symmetry so that only dimension six operators of leptonic decay are allowed. We find that the cosmic-ray anomalies reported by PAMELA and Fermi-LAT are well explained by decaying dark matter controlled by the T{sub 13} flavor symmetry.

  20. Flavor in supersymmetry: anarchy versus structure

    Science.gov (United States)

    Hiller, Gudrun; Hochberg, Yonit; Nir, Yosef

    2010-03-01

    Future high-precision flavor experiments may discover a pattern of deviations from the standard model predictions for flavor-changing neutral current processes. One of the interesting questions that can be answered then will be whether the flavor structure of the new physics is related to that of the standard model or not. We analyze this aspect of flavor physics within a specific framework: supersymmetric models where the soft breaking terms are dominated by gauge-mediation but get non-negligible contributions from gravitymediation. We compare the possible patterns of non-minimally flavor-violating effects that arise if the gravity-mediated contributions are anarchical vs. the case that they are structured by a Froggatt-Nielsen symmetry. We show that combining information on flavor and CP violation from meson mixing and electric dipole moments is indicative for the flavor structure of gravity-mediation.

  1. A Domino Theory of Flavor

    Energy Technology Data Exchange (ETDEWEB)

    Graham, Peter W.; Rajendran, Surjeet

    2009-08-03

    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 {Omicron}(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-{tau} unification is replaced by the SU(5) breaking relation m{sub {tau}}/m{sub b} = 3/2, in better agreement with observations. Other SU(5) breaking effects in the fermion masses can easily arise directly from the flavor model itself. The symmetry breaking that triggers the generation of flavor necessarily gives rise to an axion, solving the strong CP problem. These theories contain long-lived particles whose decays could give striking signatures at the LHC and may solve the primordial Lithium problems. These models also give novel proton decay signatures which can be probed by the next generation of experiments. Measurement of the various proton decay channels directly probes the flavor symmetry breaking couplings. In this scenario the Higgs mass is predicted to lie in a range near 150 GeV.

  2. Constraining neutrinoless double beta decay

    International Nuclear Information System (INIS)

    Dorame, L.; Meloni, D.; Morisi, S.; Peinado, E.; Valle, J.W.F.

    2012-01-01

    A class of discrete flavor-symmetry-based models predicts constrained neutrino mass matrix schemes that lead to specific neutrino mass sum-rules (MSR). We show how these theories may constrain the absolute scale of neutrino mass, leading in most of the cases to a lower bound on the neutrinoless double beta decay effective amplitude.

  3. Penetrating flavors

    International Nuclear Information System (INIS)

    McLerran, L.

    1982-01-01

    Hadrons made of heavy flavor quarks are expected to have small cross sections and perhaps reduced energy loss in collision, leading to their being more 'penetrating' than ordinary hadrons. Some effects of this in cosmic ray phenomena are considered. It the heavy particle lives long enough it can become the dominant hadron component in the atmosphere. With particles of short lifetime there is a threshold effect in energy where the penetrating hadron travels far enough to become important. Some of the anomalous effects in 10 2 -10 3 TeV phenomena could be caused via this mechanism by a particle with lifetime approx. equal to 10 11 s. An approx. equal to 150 cm thick iron absorber would provide a substantial enhaencement in the charm/proton ratio in the 10-100 TeV range. If free quarks are produced and have the same cross section as bound quarks, they act as highly penetrating hadrons. (orig.)

  4. Observation of π- B meson charge-flavor correlations and measurement of time dependent B0$\\bar{B}$0 mixing in p$\\bar{p}$ collisions

    Energy Technology Data Exchange (ETDEWEB)

    Maksimovic, Peter [Massachusetts Inst. of Technology (MIT), Cambridge, MA (United States)

    1998-02-01

    We present a study of time dependent B0-$\\bar{B}$0 mixing in p$\\bar{p}$ collisions at 1.8 TeV using 110 pb-1 collected with the CDF detector at the Fermilab Tevatron Collider. B mesons are partially reconstructed using the semileptonic decays B0→l+D*-X and B+→l+$\\bar{D}$0X (and their charge conjugates). B meson-charged pion correlations are used in order to determine the flavor of the B meson at t=0. Such correlations are expected to arise from pions produced in the fragmentation chain and also from B** decays. We measure the efficiency and purity of this flavor tagging method for both charged and neutral B mesons.

  5. 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

  6. Flavor dynamics

    International Nuclear Information System (INIS)

    Kobayashi, Makoto

    1980-01-01

    The problems on quark mass and mixing angle are discussed. All discussions are made in the tree approximation, and no renormalization problem is considered. The basic quantities of the Weinberg-Salam (W-S) model are introduced. The model is SU(2) x U(1) gauge theory. The way of constructing the quark parts of Lagrangian, especially their mass terms, is described. The four-quark case is illustrated at first, then the discussion is extended to the general case. As a result, the number of parameters of the Cabibbolike mixing is obtained. The possibility of CP-violation is discussed. Phenomenological analyses are made to determine the parameters. The nuclear beta-decay and semileptonic decay, neutral K-meson system, and the possibility of CP-violation in the six-quark scheme are investigated. In order to understand the close relation between quark mass and mixing angle, the origin of quark mass term is investigated. The original Higgs coupling determines both the quark mass and mixing angle. A remarkable relation is deduced by assuming discrete symmetry. (Kato, T.)

  7. Flavored dark matter beyond Minimal Flavor Violation

    International Nuclear Information System (INIS)

    Agrawal, Prateek; Blanke, Monika; Gemmler, Katrin

    2014-01-01

    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

  8. Heavy Flavored Jets with CMS

    Science.gov (United States)

    Jung, Kurt

    2018-02-01

    The energy loss of jets in heavy-ion collisions is expected to depend on the mass and flavor of the initiating parton. Thus, measurements of jet quenching with tagged partons place powerful constraints on the thermodynamic and transport properties of the hot and dense medium. Furthermore, recent results that constrain the jet production mechanism will shed additional light on the contributions of leading and next-to-leading order heavy flavor jet production with regard to the global energy loss picture. To this end, we present recent results measuring spectra and nuclear modification factors of jets associated to charm and bottom quarks in both pPb and PbPb collisions, as well as measurements of dijet asymmetry of pairs of b-jets in PbPb collisions.

  9. Patterns of flavor signals in supersymmetric models

    Energy Technology Data Exchange (ETDEWEB)

    Goto, T. [KEK National High Energy Physics, Tsukuba (Japan)]|[Kyoto Univ. (Japan). YITP; Okada, Y. [KEK National High Energy Physics, Tsukuba (Japan)]|[Graduate Univ. for Advanced Studies, Tsukuba (Japan). Dept. of Particle and Nucelar Physics; Shindou, T. [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany)]|[International School for Advanced Studies, Trieste (Italy); Tanaka, M. [Osaka Univ., Toyonaka (Japan). Dept. of Physics

    2007-11-15

    Quark and lepton flavor signals are studied in four supersymmetric models, namely the minimal supergravity model, the minimal supersymmetric standard model with right-handed neutrinos, SU(5) supersymmetric grand unified theory with right-handed neutrinos and the minimal supersymmetric standard model with U(2) flavor symmetry. We calculate b{yields}s(d) transition observables in B{sub d} and B{sub s} decays, taking the constraint from the B{sub s}- anti B{sub s} mixing recently observed at Tevatron into account. We also calculate lepton flavor violating processes {mu} {yields} e{gamma}, {tau} {yields} {mu}{gamma} and {tau} {yields} e{gamma} for the models with right-handed neutrinos. We investigate possibilities to distinguish the flavor structure of the supersymmetry breaking sector with use of patterns of various flavor signals which are expected to be measured in experiments such as MEG, LHCb and a future Super B Factory. (orig.)

  10. Patterns of flavor signals in supersymmetric models

    International Nuclear Information System (INIS)

    Goto, T.; Tanaka, M.

    2007-11-01

    Quark and lepton flavor signals are studied in four supersymmetric models, namely the minimal supergravity model, the minimal supersymmetric standard model with right-handed neutrinos, SU(5) supersymmetric grand unified theory with right-handed neutrinos and the minimal supersymmetric standard model with U(2) flavor symmetry. We calculate b→s(d) transition observables in B d and B s decays, taking the constraint from the B s - anti B s mixing recently observed at Tevatron into account. We also calculate lepton flavor violating processes μ → eγ, τ → μγ and τ → eγ for the models with right-handed neutrinos. We investigate possibilities to distinguish the flavor structure of the supersymmetry breaking sector with use of patterns of various flavor signals which are expected to be measured in experiments such as MEG, LHCb and a future Super B Factory. (orig.)

  11. Lectures on Flavor Physics and CP Violation

    CERN Document Server

    Grinstein, Benjamín

    2016-12-20

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

  12. Coffee and Its Flavor

    OpenAIRE

    Handayani, Baiq Rien

    2016-01-01

    Coffee is one of the most widely served beverage. Flavor mainly the aroma is the most important attribute to specialty coffee. Coffee flavor consisted of volatile and non volatile compounds. The compounds were influenced by several factors i.e. growth environment, physiology, harvesting, post-harvest, roasting process and preparation. Keywords: coffee, flavor

  13. 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.)

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

    Energy Technology Data Exchange (ETDEWEB)

    Barenboim, Gabriela [Universitat de Valencia-CSIC, Departament de Fisica Teorica y IFIC, Burjassot (Spain); Kinney, William H. [University at Buffalo, Department of Physics, Buffalo, NY (United States); Park, Wan-Il [Universitat de Valencia-CSIC, Departament de Fisica Teorica y IFIC, Burjassot (Spain); Chonbuk National University, Division of Science Education and Institute of Fusion Science, Jeonju (Korea, Republic of)

    2017-09-15

    We show that, if they exist, lepton number asymmetries (L{sub α}) of neutrino flavors should be distinguished from the ones (L{sub 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 the 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 the conventional expectation, but they are not uniquely determined unless at least the asymmetry of the heaviest neutrino is well constrained. The cosmological constraint on L{sub i} for a specific case is presented as an illustration. (orig.)

  15. 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.

  16. Flavored dark matter beyond Minimal Flavor Violation

    CERN Document Server

    Agrawal, Prateek; Gemmler, Katrin

    2014-10-13

    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 $U(3)_\\chi$ 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 $\\chi$ which transforms as triplet under $U(3)_\\chi$, and is a singlet under the Standard Model. The dark matter couples to right-handed down-type quarks via a colored scalar mediator $\\phi$ with a coupling $\\lambda$. We identify a number of "flavor-safe" scenarios for the structure of $\\lambda$ which are beyond Minimal Flavor Violation. For dark matter and collider phenomenology we focus on the well-motivated case of $b$-...

  17. Flavor and CP symmetries for leptogenesis and 0νββ decay

    DEFF Research Database (Denmark)

    Hagedorn, Claudia; Molinaro, Emiliano

    2017-01-01

    We perform a comprehensive analysis of the phenomenology of leptonic low and high energy CP phases in a scenario with three heavy right-handed neutrinos in which a flavor and a CP symmetry are non-trivially broken. All CP phases as well as lepton mixing angles are determined by the properties...... of the flavor and CP symmetry and one free real parameter. We focus on the generation of the baryon asymmetry YB of the Universe via unflavored leptogenesis and the predictions of mee, the quantity measurable in neutrinoless double beta decay. We show that the sign of YB can be fixed and the allowed parameter...... range of mee can be strongly constrained. We argue on general grounds that the CP asymmetries ϵi are dominated by the contribution associated with one Majorana phase and that in cases in which only the Dirac phase is non-trivial the sign of YB depends on further parameters. In addition, we comment...

  18. Flavor-changing scalar interactions

    International Nuclear Information System (INIS)

    Hall, L.; Weinberg, S.

    1993-01-01

    The smallness of fermion masses and mixing angles has recently been attributed to approximate global U(1) symmetries, one for each fermion type. The parameters associated with these symmetry breakings are estimated here directly from observed masses and mixing angles. It turns out that although flavor-changing reaction rates may be acceptably small in electroweak theories with several scalar doublets without imposing any special symmetries on the scalars themselves, such theories generically yield to much CP violation in the neutral kaon mass matrix. Hence in these theories CP must also be a good approximate symmetry. Such models provide an alternative mechanism for CP violation and have various interesting phenomenological features

  19. Observation of π - B meson charge-flavor correlations and measurement of time dependent B0 Bbar0 mixing in p bar p collisions

    International Nuclear Information System (INIS)

    1996-09-01

    We present evidence for charge correlations of B mesons with charged particles produced in p anti p Collisions at 1.8 TeV. Such correlations are expected to arise from pious produced in the fragmentation chain and from B ** decays. We measure the efficiency and purity of this flavor tagging method for both charged and neutral B mesons. We apply these correlations to B mesons reconstructed in 110 pb -1 of data collected with the CDF detector at the Fermilab Tevatron Collider. B mesons are either partially reconstructed, using the semileptonic decays B 0 → l + D (*)- X and B + → l + anti DX, or fully reconstructed, using the decay modes B 0 → J/ΨK *0 and B + → J/ΨK + . Application of this new flavor tagging method to neutral B mesons yields a measurement of the frequency of the oscillation B 0 → anti B 0 . We obtain Δm d = 0.446 ± 0.057 +0.034 -0.031

  20. 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...

  1. Numerical Computation of Optical Properties of Internally Mixed Soot in Biomass Burning Constrained by Field and Laboratory Observations

    Science.gov (United States)

    China, S.; Scarnato, B. V.; Gorkowski, K.; Aiken, A. C.; Liu, S.; Dubey, M. K.; Mazzoleni, C.

    2014-12-01

    Carbonaceous aerosol emitted from biomass burning (BB) contributes significantly to atmospheric aerosol loadings regionally and globally. Direct radiative forcing of BB aerosol is highly uncertain due to its complex composition, morphology and mixing state. Soot particles are the strongest light absorbing aerosols in BB smoke. In BB smoke, soot particles are normally internally mixed with other material and the mixing state can affect their optical properties. In this study we investigated morphology and mixing state of soot particles emitted from BB smoke from field and laboratory measurements. Smoke particles were collected 1) during the Las Conchas wildfire in New Mexico (June, 2011) and 2) at the U.S. Forest Service's Fire Science Laboratory in 2012, during the fourth Fire Laboratory at Missoula Experiment (FLAME-4). Single particles were analyzed with electron microscopy, and were categorized and characterized by their morphology, and mixing state. We found that soot particles were mostly heavily coated. Based on the characterization on field and laboratory samples, synthetic soot particles with various morphologies and mixing states were generated and their optical properties were numerically calculated using the discrete dipole approximation. We used organic material as a coating agent and investigated the spectral dependency of scattering and absorption for internally mixed soot particles. We found enhancement in scattering and absorption when most of the soot particle was embedded within the organic coating. The aim of this study is to improve our understanding of the effect of morphology and mixing on light scattering and absorption by soot particles and ultimately their effects on the direct radiative forcing.

  2. LHC benchmarks from flavored gauge mediation

    Energy Technology Data Exchange (ETDEWEB)

    Ierushalmi, N.; Iwamoto, S.; Lee, G.; Nepomnyashy, V.; Shadmi, Y. [Physics Department, Technion - Israel Institute of Technology,Haifa 32000 (Israel)

    2016-07-12

    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.

  3. Multisensory Flavor Priming

    DEFF Research Database (Denmark)

    Dijksterhuis, Garmt Bernard

    2016-01-01

    with a taxonomy of different priming situations. In food-related applications of flavor, both bottom-up (sensory) as well as top-down (expectations) processes are at play. Most of the complex interactions that this leads to take place outside the awareness of the perceiving subject. A model is presented where...... many, past and current, aspects (sensory, surroundings, social, somatic, sentimental) of a (flavor) perception, together result in the perception of a flavor, its liking. or its choice. This model borrows on ideas from priming, situated/embodied cognition, and (food-related) perception.......Flavor is multisensory; several interacting sensory systems-taste, smell, and mouthfeel-together comprise "flavor," making it a cognitively constructed percept rather than a bottom-up sensory one. In this chapter, some of the complications this entails for flavor priming are introduced, along...

  4. Differential hedonic, sensory and behavioral changes associated with flavor-nutrient and flavor-flavor learning.

    Science.gov (United States)

    Yeomans, Martin R; Leitch, Margaret; Gould, Natalie J; Mobini, Sirous

    2008-03-18

    Flavor-flavor and flavor-nutrient associations can modify liking for a flavor CS, while flavor-flavor associations can also modify the sensory experience of the trained flavor. Less is known about how these associations modify behavioral responses to the trained CS. To test this, 60 participants classified as sweet likers were divided into five training conditions with a novel flavor CS. In the flavor-flavor only condition, participants consumed the target CS in a sweetened, low-energy form, with energy (maltodextrin) but no sweetness added in the flavor-nutrient only condition and both energy and sweetness (sucrose) in the combined flavor-flavor, flavor-nutrient condition. Comparison groups controlled for exposure to the CS, and repeat testing. Training was conducted in a hungry state on four non-consecutive days. To test for acquired changes in evaluation and intake, the flavor CS was processed into a low-energy sorbet, which was evaluated and consumed ad libitum on test days before and after training. Liking for the flavor CS increased only in the sucrose-sweetened condition, but intake increased significantly in both high-energy conditions. In contrast, rated sweetness of the sorbet increased in both sucrose-sweetened and aspartame-sweetened conditions. These findings suggest that liking changes were maximal when flavor-flavor and flavor-nutrient associations co-occurred, but that behavioral changes were specific to flavor-nutrient associations.

  5. Flavor physics and CP violation

    CERN Document Server

    Isidori, Gino

    2014-01-01

    Lectures on flavor physics presented at the 2012 CERN HEP Summer School. Content: 1) flavor physics within the Standard Model, 2) phenomenology of B and D decays, 3) flavor physics beyond the Standard Model.

  6. Multisensory Flavor Perception

    NARCIS (Netherlands)

    Piqueras-Fiszman, Betina; Spence, Charles

    2016-01-01

    Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and

  7. Flavor Tagging at Tevatron incl. calibration and control

    Energy Technology Data Exchange (ETDEWEB)

    Moulik, T.; /Kansas U.

    2007-01-01

    This report summarizes the flavor tagging techniques developed at the CDF and D0 experiments. Flavor tagging involves identification of the B meson flavor at production, whether its constituent is a quark or an anti-quark. It is crucial for measuring the oscillation frequency of neutral B mesons, both in the B{sup 0} and B{sub S} system. The two experiments have developed their unique approaches to flavor tagging, using neural networks, and likelihood methods to disentangle tracks from b decays from other tracks. This report discusses these techniques and the measurement of B{sup 0} mixing, as a means to calibrate the taggers.

  8. The Role of the Local Conformation of a Cyclically Constrained β-AMINO Acid in the Secondary Structures of a Mixed α/β Diastereomer Pair

    Science.gov (United States)

    Blodgett, Karl N.; Zwier, Timothy S.

    2017-06-01

    Synthetic foldamers are non-natural polymers designed to fold into unique secondary structures that either mimic nature's preferred secondary structures, or expand their possibilities. Among the most studied synthetic foldamers are β-peptides, which lengthen the distance between amide groups from the single substituted carbon spacer in α-peptides by one (β) additional carbon. Cyclically constrained β-amino acids can impart rigidity to the secondary structure of oligomers by locking in a particular conformation. The β-residue cis-2-aminocyclohexanecarboxylic acid (cis-ACHC) is one such amino acid which has been shown to drive vastly different secondary structures as a function of the local conformation of the cyclohexane ring. We present data on two diastereomers of the mixed α/β tri-peptide Ac-Ala-β_{ACHC}-Ala-NHBn which differ from one another by the chirality along the ACHC residue (SRSS vs. SSRS). The first oligomer is known to crystallize to a 9/11 mixed helix while the second forms no intramolecular hydrogen bonds in the crystal state. This talk will describe the conformation-specific IR and UV spectroscopy of the above two diastereomers under jet cooled conditions in the gas phase. Assignments based on comparison with calculations show the presence of incipient 9/11 mixed helices and competing structures containing more tightly folded hydrogen-bonded networks. The calculated global minimum structures are observed in each case, and in each case these folded structures are reminiscent of a β-turn.

  9. Supersymmetric flavor models and the B→φKS anomaly

    International Nuclear Information System (INIS)

    Agashe, Kaustubh; Carone, Christopher D.

    2003-01-01

    We consider the flavor structure of supersymmetric theories that can account for the deviation of the observed time-dependent CP asymmetry in B→φK S from the standard model prediction. Assuming simple flavor symmetries and effective field theory, we investigate possible correlations between sizable supersymmetric contributions to b→s transitions and to flavor changing processes that are more tightly constrained. With relatively few assumptions, we determine the properties of minimal Yukawa and soft mass textures that are compatible with the desired supersymmetric flavor-changing effect and constraints. We then present explicit models that are designed (at least approximately) to realize these textures. In particular, we present an Abelian model based on a single U(1) factor and a non-trivial extra-dimensional topography that can explain the CP asymmetry in B→φK S , while suppressing other supersymmetric flavor changing effects through a high degree of squark-quark alignment

  10. Naturalness, SUSY heavy higgses and flavor constraints

    CERN Multimedia

    CERN. Geneva

    2014-01-01

    I will demonstrate that supersymmetric (SUSY) higgses provide an important diagnostic for electroweak naturalness in the SUSY paradigm. I first review the naturalness problem of the Standard Model (SM) and SUSY as one of its most promising solutions. I study the masses of heavy Higgses in SUSY theories under broad assumptions, and show how they are constrained by their role in Electroweak symmetry breaking. I then show how Flavor Physics severely constrains large parts of SUSY parameter space, otherwise favored by naturalness. If SUSY Higgses are not discovered at relatively low mass during the next LHC run, this tension will further increase, disfavoring naturalness from SUSY.

  11. Contributed report: Flavor anarchy for Majorana neutrinos

    Indian Academy of Sciences (India)

    scales, while for neutrinos a third scale – that of lepton number breaking – is involved. Consequently, the selection ... flavor parameters related to the neutrino sector: three neutrino masses, three lepton mixing angles, and ... In other words, each of the sectors – up, down, charged lepton and neutrino – could equally well be.

  12. The breaking of flavor democracy in the quark sector

    Science.gov (United States)

    Fritzsch, Harald; Xing, Zhi-Zhong; Zhang, Di

    2017-09-01

    The democracy of quark flavors is a well-motivated flavor symmetry, but it must be properly broken in order to explain the observed quark mass spectrum and flavor mixing pattern. We reconstruct the texture of flavor democracy breaking and evaluate its strength in a novel way, by assuming a parallelism between the Q=+2/3 and Q=‑1/3 quark sectors and using a nontrivial parametrization of the flavor mixing matrix. Some phenomenological implications of such democratic quark mass matrices, including their variations in the hierarchy basis and their evolution from the electroweak scale to a super-high energy scale, are also discussed. Supported by National Natural Science Foundation of China (11375207) and National Basic Research Program of China (2013CB834300)

  13. Learned avoidance of flavors signaling reduction in a nutrient.

    Science.gov (United States)

    Boakes, Robert A; Colagiuri, Ben; Mahon, Michelle

    2010-01-01

    Food-deprived rats learned to avoid a flavor negatively correlated with access to a rich nutrient, 20% maltodextrin (20M) solution. This avoidance in two-bottle choice tests was produced by training consisting of either an unpaired condition where sessions of unflavored 20M were intermixed with sessions of 2 or 3% maltodextrin (2M or 3M) flavored with salt (Experiment 1) or almond (Experiments 3 and 4) or a differential conditioning procedure where one flavor was mixed with 20M and another with 2M (Experiment 2). Avoidance was counter-conditioned by mixing the target flavor with 20M (Experiment 1), generalized to a neutral context (Experiment 3), and displayed strong resistance to extinction (Experiment 4). The results demonstrated that food avoidance learning can occur in the absence of an aversive unconditioned stimulus and indicated that unpaired control groups and differential conditioning procedures may be misleading in flavor preference learning research when further control conditions are absent.

  14. A Local Weighted Nearest Neighbor Algorithm and a Weighted and Constrained Least-Squared Method for Mixed Odor Analysis by Electronic Nose Systems

    Directory of Open Access Journals (Sweden)

    Jyuo-Min Shyu

    2010-11-01

    Full Text Available A great deal of work has been done to develop techniques for odor analysis by electronic nose systems. These analyses mostly focus on identifying a particular odor by comparing with a known odor dataset. However, in many situations, it would be more practical if each individual odorant could be determined directly. This paper proposes two methods for such odor components analysis for electronic nose systems. First, a K-nearest neighbor (KNN-based local weighted nearest neighbor (LWNN algorithm is proposed to determine the components of an odor. According to the component analysis, the odor training data is firstly categorized into several groups, each of which is represented by its centroid. The examined odor is then classified as the class of the nearest centroid. The distance between the examined odor and the centroid is calculated based on a weighting scheme, which captures the local structure of each predefined group. To further determine the concentration of each component, odor models are built by regressions. Then, a weighted and constrained least-squares (WCLS method is proposed to estimate the component concentrations. Experiments were carried out to assess the effectiveness of the proposed methods. The LWNN algorithm is able to classify mixed odors with different mixing ratios, while the WCLS method can provide good estimates on component concentrations.

  15. 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

  16. Clockwork mechanism for flavor hierarchies

    Science.gov (United States)

    Patel, Ketan M.

    2017-12-01

    We incorporate a clockwork mechanism into the standard model flavor sector and show that the observed pattern of fermion masses and mixing can be obtained without any unnaturally small or large parameter in the fundamental theory. By introducing Nf pairs of vectorlike fermions, as clockwork gears, for each generation of the standard model fermions and setting up a characteristic clockwork potential, it is shown that the intergenerational mass hierarchies are determined by Nf. For a given type of fermions, strong or mild hierarchy in the masses and mixing parameters can be obtained by taking the large or small value of Nf. The mechanism is shown to lead to a generalized version of the Froggatt-Nielsen mechanism as an effective description.

  17. Flavor Alignment via Shining in RS

    CERN Document Server

    Csáki, Csaba; Surujon, Ze'ev; Weiler, Andreas

    2010-01-01

    We present a class of warped extra dimensional models whose flavor violating interactions are much suppressed compared to the usual anarchic case due to flavor alignment. Such suppression can be achieved in models where part of the global flavor symmetry is gauged in the bulk and broken in a controlled manner. We show that the bulk masses can be aligned with the down type Yukawa couplings by an appropriate choice of bulk flavon field representations and TeV brane dynamics. This alignment could reduce the flavor violating effects to levels which allow for a Kaluza-Klein scale as low as 2-3 TeV, making the model observable at the LHC. However, the up-type Yukawa couplings on the IR brane, which are bounded from below by recent bounds on CP violation in the D system, induce flavor misalignment radiatively. Off-diagonal down-type Yukawa couplings and kinetic mixings for the down quarks are both consequences of this effect. These radiative Yukawa corrections can be reduced by raising the flavon VEV on the IR brane...

  18. Fermion masses and mixings in the 3-3-1 model with right-handed neutrinos based on the S{sub 3} flavor symmetry

    Energy Technology Data Exchange (ETDEWEB)

    Hernandez, A.E.C. [Universidad Tecnica Federico Santa Maria, Valparaiso (Chile); Martinez, R.; Ochoa, F. [Universidad Nacional de Colombia, Departamento de Fisica, Bogota (Colombia)

    2016-11-15

    We propose a 3-3-1 model where the SU(3){sub C} x SU(3){sub L} x U(1){sub X} symmetry is extended by S{sub 3} x Z{sub 3} x Z{sub 3}{sup '} x Z{sub 8} x Z{sub 16} and the scalar spectrum is enlarged by extra SU(3){sub L} singlet scalar fields. The model successfully describes the observed SM fermion mass and mixing pattern. In this framework, the light active neutrino masses arise via an inverse seesaw mechanism and the observed charged fermion mass and quark mixing hierarchy is a consequence of the Z{sub 3} x Z{sub 3}{sup '} x Z{sub 8} x Z{sub 16} symmetry breaking at very high energy. The obtained physical observables for both quark and lepton sectors are compatible with their experimental values. The model predicts the effective Majorana neutrino mass parameter of neutrinoless double beta decay to be m{sub ββ} = 4 and 48 meV for the normal and the inverted neutrino spectra, respectively. Furthermore, we found a leptonic Dirac CP-violating phase close to (π)/(2) and a Jarlskog invariant close to about 3 x 10{sup -2} for both normal and inverted neutrino mass hierarchy. (orig.)

  19. Flavor physics and CP violation

    Science.gov (United States)

    Chang, Paoti; Chen, Kai-Feng; Hou, Wei-Shu

    2017-11-01

    We currently live in the age of the CKM paradigm. The 3 × 3 matrix that links (d , s , b) quarks to (u , c , t) in the charged current weak interaction, being complex and nominally with 18 parameters, can be accounted for by just 3 rotation angles and one CP violating (CPV) phase, with unitarity and the CKM phases triumphantly tested at the B factories. But the CKM picture is unsatisfactory and has too many parameters. The main aim of Flavor Physics and CP violation (FPCP) studies is the pursuit to uncover New Physics beyond the Standard Model (SM). Two highlights of LHC Run 1 period are the CPV phase ϕs of Bs mixing and Bs →μ+μ- decay, which were found to be again consistent with SM, though the saga is yet unfinished. We also saw the emergence of the P5‧ angular variable anomaly in B0 →K∗0μ+μ- decay and R K (∗) anomaly in B →K (∗)μ+μ- to B →K (∗)e+e- rate ratios, and the BaBar anomaly in B →D (∗) τν decays, which suggest possible New Physics in these flavor processes, pointing to extra Z‧, charged Higgs, or leptoquarks. Charmless hadronic, semileptonic, purely leptonic and radiative B decays continue to offer various further windows on New Physics. Away from B physics, the rare K → πνν decays and ε‧ / ε in the kaon sector, μ → e transitions, muon g - 2 and electric dipole moments of the neutron and electron, τ → μγ , μμμ , eee, and a few charm physics probes, offer broadband frontier windows on New Physics. Lastly, flavor changing neutral transitions involving the top quark t and the 125 GeV Higgs boson h, such as t → ch and h → μτ, offer a new window into FPCP, while a new Z‧ related or inspired by the P5‧ anomaly, could show up in analogous top quark processes, perhaps even link with low energy phenomena such as muon g - 2 or rare kaon processes. In particular, we advocate the potential new SM, the two Higgs doublet model without discrete symmetries to control flavor violation, as SM2. As we are

  20. Low Scale Flavor Gauge Symmetries

    CERN Document Server

    Grinstein, Benjamín; Villadoro, Giovanni

    2010-01-01

    We study the possibility of gauging the Standard Model flavor group. Anomaly cancellation leads to the addition of fermions whose mass is inversely proportional to the known fermion masses. In this case all flavor violating effects turn out to be controlled roughly by the Standard Model Yukawa, suppressing transitions for the light generations. Due to the inverted hierarchy the scale of new gauge flavor bosons could be as low as the electroweak scale without violating any existing bound but accessible at the Tevatron and the LHC. The mechanism of flavor protection potentially provides an alternative to Minimal Flavor Violation, with flavor violating effects suppressed by hierarchy of scales rather than couplings.

  1. Multisensory flavor perception.

    Science.gov (United States)

    Spence, Charles

    2015-03-26

    The perception of flavor is perhaps the most multisensory of our everyday experiences. The latest research by psychologists and cognitive neuroscientists increasingly reveals the complex multisensory interactions that give rise to the flavor experiences we all know and love, demonstrating how they rely on the integration of cues from all of the human senses. This Perspective explores the contributions of distinct senses to our perception of food and the growing realization that the same rules of multisensory integration that have been thoroughly explored in interactions between audition, vision, and touch may also explain the combination of the (admittedly harder to study) flavor senses. Academic advances are now spilling out into the real world, with chefs and food industry increasingly taking the latest scientific findings on board in their food design. Copyright © 2015 Elsevier Inc. All rights reserved.

  2. Flavor, fragrance, and odor analysis

    National Research Council Canada - National Science Library

    Marsili, Ray

    2012-01-01

    ... solid-phase micro extraction procedures. It also presents important updates on GC-olfactometry as a tool for studying flavor synergy effects"-- "Sample preparation techniques for isolating and concentrating flavor and odor-active chemicals...

  3. Flavor physics and right-handed models

    International Nuclear Information System (INIS)

    Shafaq, Saba

    2010-01-01

    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 cb vertical stroke. In particular we consider the effects on the value of vertical stroke V 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→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→D(D * )l anti ν 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. υ . υ ' >>1. We derive a factorization formula, where the set of form factors is reduced to a single universal form factor ξ(υ . υ ' ) up to hard-scattering corrections. Symmetry relations on form factors for exclusive anti B → D(D * )l anti ν transition has been derived in terms of ξ(υ . υ ' ). These symmetries are then broken by perturbative effects. The perturbative corrections to symmetry-breaking corrections to first order in the strong coupling α s are then computed at large recoil regime. (orig.)

  4. Evolutionary constrained optimization

    CERN Document Server

    Deb, Kalyanmoy

    2015-01-01

    This book makes available a self-contained collection of modern research addressing the general constrained optimization problems using evolutionary algorithms. Broadly the topics covered include constraint handling for single and multi-objective optimizations; penalty function based methodology; multi-objective based methodology; new constraint handling mechanism; hybrid methodology; scaling issues in constrained optimization; design of scalable test problems; parameter adaptation in constrained optimization; handling of integer, discrete and mix variables in addition to continuous variables; application of constraint handling techniques to real-world problems; and constrained optimization in dynamic environment. There is also a separate chapter on hybrid optimization, which is gaining lots of popularity nowadays due to its capability of bridging the gap between evolutionary and classical optimization. The material in the book is useful to researchers, novice, and experts alike. The book will also be useful...

  5. The mystery of flavor

    International Nuclear Information System (INIS)

    Peccei, R. 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

  6. Using measured stocks of biomass and litter carbon to constrain modelled estimates of sequestration of soil organic carbon under contrasting mixed-species environmental plantings.

    Science.gov (United States)

    Paul, Keryn I; England, Jacqueline R; Baker, Thomas G; Cunningham, Shaun C; Perring, Michael P; Polglase, Phil J; Wilson, Brian; Cavagnaro, Timothy R; Lewis, Tom; Read, Zoe; Madhavan, Dinesh B; Herrmann, Tim

    2018-02-15

    Reforestation of agricultural land with mixed-species environmental plantings of native trees and shrubs contributes to abatement of greenhouse gas emissions through sequestration of carbon, and to landscape remediation and biodiversity enhancement. Although accumulation of carbon in biomass is relatively well understood, less is known about associated changes in soil organic carbon (SOC) following different types of reforestation. Direct measurement of SOC may not be cost effective where rates of SOC sequestration are relatively small and/or highly spatially-variable, thereby requiring intensive sampling. Hence, our objective was to develop a verified modelling approach for determining changes in SOC to facilitate the inclusion of SOC in the carbon accounts of reforestation projects. We measured carbon stocks of biomass, litter and SOC (0-30cm) in 125 environmental plantings (often paired to adjacent agricultural sites), representing sites of varying productivity across the Australian continent. After constraining a carbon accounting model to observed measures of growth, allocation of biomass, and rates of litterfall and litter decomposition, the model was calibrated to maximise the efficiency of prediction of SOC and its fractions. Uncertainties in both measured and modelled results meant that efficiencies of prediction of SOC across the 125 contrasting plantings were only moderate, at 39-68%. Data-informed modelling nonetheless improved confidence in outputs from scenario analyses, confirming that: (i) reforestation on agricultural land highly depleted in SOC (i.e. previously under cropping) had the highest capacity to sequester SOC, particularly where rainfall was relatively high (>600mmyear -1 ), and; (ii) decreased planting width and increased stand density and the proportion of eucalypts enhanced rates of SOC sequestration. These results improve confidence in predictions of SOC following environmental reforestation under varying conditions. The calibrated

  7. The flavor of the composite pseudo-goldstone Higgs

    International Nuclear Information System (INIS)

    Csaki, Csaba; Weiler, Andreas; Falkowski, Adam

    2008-01-01

    We study the flavor structure of 5D warped models that provide a dual description of a composite pseudo-Goldstone Higgs. We first carefully re-examine the flavor constraints on the mass scale of new physics in the standard Randall-Sundrum-type scenarios, and find that the KK gluon mass should generically be heavier than about 21 TeV. We then compare the flavor structure of the composite Higgs models to those in the RS model. We find new contributions to flavor violation, which while still are suppressed by the RS-GIM mechanism, will enhance the amplitudes of flavor violations. In particular, there is a kinetic mixing term among the SM fields which (although parametrically not enhanced) will make the flavor bounds even more stringent than in RS. This together with the fact that in the pseudo-Goldstone scenario Yukawa couplings are set by a gauge coupling implies the KK gluon mass to be at least about 33 TeV. For both the RS and the composite Higgs models the flavor bounds could be stronger or weaker depending on the assumption on the value of the gluon boundary kinetic term. These strong bounds seem to imply that the fully anarchic approach to flavor in warped extra dimensions is implausible, and there have to be at least some partial flavor symmetries appearing that eliminate part of the sources for flavor violation. We also present complete expressions for the radiatively generated Higgs potential of various 5D implementations of the composite Higgs model, and comment on the 1-5 percent level tuning needed in the top sector to achieve a phenomenologically acceptable vacuum state.

  8. FlavorDB: a database of flavor molecules.

    Science.gov (United States)

    Garg, Neelansh; Sethupathy, Apuroop; Tuwani, Rudraksh; Nk, Rakhi; Dokania, Shubham; Iyer, Arvind; Gupta, Ayushi; Agrawal, Shubhra; Singh, Navjot; Shukla, Shubham; Kathuria, Kriti; Badhwar, Rahul; Kanji, Rakesh; Jain, Anupam; Kaur, Avneet; Nagpal, Rashmi; Bagler, Ganesh

    2018-01-04

    Flavor is an expression of olfactory and gustatory sensations experienced through a multitude of chemical processes triggered by molecules. Beyond their key role in defining taste and smell, flavor molecules also regulate metabolic processes with consequences to health. Such molecules present in natural sources have been an integral part of human history with limited success in attempts to create synthetic alternatives. Given their utility in various spheres of life such as food and fragrances, it is valuable to have a repository of flavor molecules, their natural sources, physicochemical properties, and sensory responses. FlavorDB (http://cosylab.iiitd.edu.in/flavordb) comprises of 25,595 flavor molecules representing an array of tastes and odors. Among these 2254 molecules are associated with 936 natural ingredients belonging to 34 categories. The dynamic, user-friendly interface of the resource facilitates exploration of flavor molecules for divergent applications: finding molecules matching a desired flavor or structure; exploring molecules of an ingredient; discovering novel food pairings; finding the molecular essence of food ingredients; associating chemical features with a flavor and more. Data-driven studies based on FlavorDB can pave the way for an improved understanding of flavor mechanisms. © The Author(s) 2017. Published by Oxford University Press on behalf of Nucleic Acids Research.

  9. The mystery of flavor

    International Nuclear Information System (INIS)

    Peccei, R.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. copyright 1998 American Institute of Physics

  10. Safety evaluation of food flavorings

    International Nuclear Information System (INIS)

    Schrankel, Kenneth R.

    2004-01-01

    Food flavorings are an essential element in foods. Flavorings are a unique class of food ingredients and excluded from the legislative definition of a food additive because they are regulated by flavor legislation and not food additive legislation. Flavoring ingredients naturally present in foods, have simple chemical structures, low toxicity, and are used in very low levels in foods and beverages resulting in very low levels of human exposure or consumption. Today, the overwhelming regulatory trend is a positive list of flavoring substances, e.g. substances not listed are prohibited. Flavoring substances are added to the list following a safety evaluation based on the conditions of intended use by qualified experts. The basic principles for assessing the safety of flavoring ingredients will be discussed with emphasis on the safety evaluation of flavoring ingredients by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) Joint Expert Committee on Food Additives (JECFA) and the US Flavor and Extract Manufacturers Expert Panel (FEXPAN). The main components of the JECFA evaluation process include chemical structure, human intake (exposure), metabolism to innocuous or harmless substances, and toxicity concerns consistent with JECFA principles. The Flavor and Extract Manufacturers Association (FEMA) evaluation is very similar to the JECFA procedure. Both the JECFA and FEMA evaluation procedures are widely recognized and the results are accepted by many countries. This implies that there is no need for developing countries to conduct their own toxicological assessment of flavoring ingredients unless it is an unique ingredient in one country, but it is helpful to survey intake or exposure assessment. The global safety program established by the International Organization of Flavor Industry (IOFI) resulting in one worldwide open positive list of flavoring substances will be reviewed

  11. The Flavor of the Composite Pseudo-Goldstone Higgs

    CERN Document Server

    Csaki, Csaba; Weiler, Andreas

    2008-01-01

    We study the flavor structure of 5D warped models that provide a dual description of a composite pseudo-Goldstone Higgs. We first carefully re-examine the flavor constraints on the mass scale of new physics in the standard Randall-Sundrum-type scenarios, and find that the KK gluon mass should generically be heavier than about 21 TeV. We then compare the flavor structure of the composite Higgs models to those in the RS model. We find new contributions to flavor violation, which while still are suppressed by the RS-GIM mechanism, will enhance the amplitudes of flavor violations. In particular, there is a kinetic mixing term among the SM fields which (although parametrically not enhanced) will make the flavor bounds even more stringent than in RS, and imply the KK gluon mass to be at least about 33 TeV. For both the RS and the composite Higgs models the flavor bounds could be stronger or weaker depending on the assumption on the value of the gluon boundary kinetic term. These strong bounds seem to imply that the...

  12. Mixed

    Directory of Open Access Journals (Sweden)

    Pau Baya

    2011-05-01

    Full Text Available Remenat (Catalan (Mixed, "revoltillo" (Scrambled in Spanish, is a dish which, in Catalunya, consists of a beaten egg cooked with vegetables or other ingredients, normally prawns or asparagus. It is delicious. Scrambled refers to the action of mixing the beaten egg with other ingredients in a pan, normally using a wooden spoon Thought is frequently an amalgam of past ideas put through a spinner and rhythmically shaken around like a cocktail until a uniform and dense paste is made. This malleable product, rather like a cake mixture can be deformed pulling it out, rolling it around, adapting its shape to the commands of one’s hands or the tool which is being used on it. In the piece Mixed, the contortion of the wood seeks to reproduce the plasticity of this slow heavy movement. Each piece lays itself on the next piece consecutively like a tongue of incandescent lava slowly advancing but with unstoppable inertia.

  13. Δ(54) flavor phenomenology and strings

    Energy Technology Data Exchange (ETDEWEB)

    Carballo-Pérez, Brenda [Instituto de Física, Universidad Nacional Autónoma de México,Apartado Postal 20-364, Ciudad de México 01000 (Mexico); HEBA Ideas S.A. de C.V.,Calculistas 37, Cd. Mx. 09400 (Mexico); Peinado, Eduardo; Ramos-Sánchez, Saúl [Instituto de Física, Universidad Nacional Autónoma de México,Apartado Postal 20-364, Ciudad de México 01000 (Mexico)

    2016-12-23

    Δ(54) can serve as a flavor symmetry in particle physics, but remains almost unexplored. We show that in a classification of semi-realistic ℤ{sub 3}×ℤ{sub 3} heterotic string orbifolds, Δ(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 a model with Δ(54) arising from heterotic orbifolds that leads to the Gatto-Sartori-Tonin relation for quarks and charged-leptons. Additionally, in the neutrino sector, it 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.

  14. 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.

  15. Flavor preferences conditioned by oral monosodium glutamate in mice.

    Science.gov (United States)

    Ackroff, Karen; Sclafani, Anthony

    2013-11-01

    The prototypic umami substance monosodium glutamate (MSG) reinforces preferences for its own flavor, as well as preferences for flavors associated with it, by conditioning processes. Mice of 3 inbred strains (C57BL/6J (B6), 129P3/J, and FVB/NJ) and 2 taste-knockout (KO) groups derived from the B6 lineage were initially indifferent to 200mM MSG, but this evaluation was altered by forced exposure to MSG. B6 and KO mice acquired an MSG preference, 129 mice remained indifferent, and FVB mice avoided MSG. The shifts in preference imply a postoral basis for MSG effects, suggesting that it could produce preferences for associated flavors. New mice were trained with a conditioned stimulus (CS+) flavor mixed in 200mM MSG and a CS- flavor in water. Similar to the parent B6 strain, mice missing the T1r3 element of an umami receptor or the downstream signaling component Trpm5 learned to prefer the CS+ flavor and subsequently showed similar preferences for MSG in an ascending concentration series. Consistent with their responses to forced exposure, the 129 strain did not acquire a significant CS+ preference, and the FVB strain avoided the CS+ flavor. The 129 and FVB strains showed little attraction in the ascending MSG concentration series. Together, these data indicate that the postoral effects of MSG can modulate responses to its own and MSG-paired flavors. The basis for strain differences in the responses to MSG is not certain, but the taste-signaling elements T1r3 and Trpm5, which are also present in the gut, are not required for mediation of this flavor learning.

  16. Flavor, fragrance, and odor analysis

    National Research Council Canada - National Science Library

    Marsili, Ray

    2012-01-01

    .... Written from a practical, problem-solving perspective, it discusses the chemical structures of key flavor and fragrance compounds, contains numerous examples and chromatograms, and emphasizes novel...

  17. Flavor, fragrance, and odor analysis

    National Research Council Canada - National Science Library

    Marsili, Ray

    2012-01-01

    ...)-olfactometry, and electronic-nose technology, this new edition discusses the significant advantage of these methods for flavor and odor studies in the food, cosmetic, and pharmaceutical industries...

  18. Gamma ray constraints on flavor violating asymmetric dark matter

    Energy Technology Data Exchange (ETDEWEB)

    Masina, Isabella; Panci, Paolo; Sannino, Francesco, E-mail: masina@fe.infn.it, E-mail: panci@cp3-origins.net, E-mail: sannino@cp3.dias.sdu.dk [CP3-Origins and DIAS, Southern Denmark University, Campusvej 55, DK-5230 Odense M (Denmark)

    2012-12-01

    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 HESS 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 γ-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 TeV. We find that the Fermi constraints rule out the flavor violating asymmetric Dark Matter interpretation of the charged cosmic ray anomalies.

  19. 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....

  20. Limits on neutrinophilic two-Higgs-doublet models from flavor physics

    Energy Technology Data Exchange (ETDEWEB)

    Bertuzzo, Enrico; Yuber, F. Perez G. [Departamento de Física Matemática, Instituto de Física, Universidade de São Paulo,C.P. 66.318, 05315-970 São Paulo (Brazil); Sumensari, Olcyr [Departamento de Física Matemática, Instituto de Física, Universidade de São Paulo,C.P. 66.318, 05315-970 São Paulo (Brazil); Laboratoire de Physique Théorique (Bât. 210), CNRS (UMR 8627),Université Paris-Sud, Université Paris-Saclay,91405 Orsay (France); Funchal, Renata Zukanovich [Departamento de Física Matemática, Instituto de Física, Universidade de São Paulo,C.P. 66.318, 05315-970 São Paulo (Brazil)

    2016-01-05

    We derive stringent limits on neutrinophilic two-Higgs-doublet models from low-energy observables after the discovery of the Higgs boson and of the mixing angle θ{sub 13}. These decays can constrain the plane spanned by m{sub H{sup ±}}, the mass of the new charged Higgs, and v{sub 2}, the vacuum expectation value of the new neutrinophilic scalar doublet. Lepton flavor conserving decays are not able to set meaningful bounds, since they depend strongly on the unknown neutrino absolute mass scale. On the other hand, loop induced lepton flavor violating decays, such as μ→eγ, μ→3e or μ→e in nuclei are currently responsable for the best limits today. If v{sub 2}≲1 (0.1) eV we get m{sub H{sup ±}}≳250 (2500) GeV at 90% CL. In the foreseen future these limits can improve by at least a factor of 100.

  1. A model-building approach to the origin of flavor

    Energy Technology Data Exchange (ETDEWEB)

    Schumacher, Erik

    2017-01-24

    In this thesis we link the recent anomalies reported in B meson and h→μτ decays to the smallness of neutrino masses and aspects of the flavor puzzle, including the hierarchy of the Yukawa couplings and the disparate fermion mixings. By formulating various new models we attempt to shed light on the potential common origin of the distinct measurements in the flavor sector. To this end, discrete symmetries are utilized in this work as the governing principle behind all fermion interactions. The first two models based on the S{sub 3} and the A{sub 4} symmetry, respectively, aim to unify the diverse fermion masses and mixings. Special features separate the frameworks from the flavor models in the literature that often lack testable predictions. While the first model provides interesting flavor-violating signatures in top quark decays, the second one ties the flavor to the grand unification scale in a novel way. In the three following models we focus on the anomalies that hint at lepton flavor and universality violation. We propose that the large flavor violation observed in h→μτ decays is dictated by the scalar mixing of an enlarged S{sub 4}-symmetric Higgs sector. By constructing two leptoquark models we show for the first time that leptoquark couplings shaped by a Froggatt-Nielsen mechanism can accommodate the B meson anomalies and simultaneously generate naturally-small neutrino masses. Emphasizing the importance of testability, we demonstrate how these models can be probed by future diphoton resonances, using the recent 750 GeV excess as an example scenario.

  2. Higgs decay into two photons from a 3HDM with flavor symmetry

    International Nuclear Information System (INIS)

    Aranda, Alfredo; Bonilla, Cesar; Anda, Francisco de; Delgado, Antonio; Hernández-Sánchez, Jaime

    2013-01-01

    In this short Letter we show that the excess of events in the decay of Higgs to two photons reported by ATLAS and CMS can be easily accommodated in a flavor renormalizable three Higgs doublet model (3HDM). The model is consistent with all fermion masses, mixing angles, and flavor changing neutral current constraints

  3. Effects of a superheavy, weak-isoscalar quark on flavor-changing neutral current processes, especially charge-parity violation in Z0decay

    International Nuclear Information System (INIS)

    Rivard, M.J.

    1987-01-01

    A superheavy, weak-isoscalar, Q = -1/3 quark is added to the Standard Model, inducing tree-level flavor-changing neutral currents (TLFCNCs) involving only the Q = -1/3 quarks. Although constrained by current low-energy experimental data to be extremely weak, it is nonetheless found that the tree-level s ↔ d mixing strength could still be large enough to increase the absolute value of r/sub sd/ = [Gamma(Z 0 → anti sd) - (s ↔ d)] Gamma/sub T/(Z 0 → quarks) by a factor of 360 over its Standard Model-predicted upper limit. The K/sub L/ 0 -K/sub s/ 0 mass difference Δm and K/sub L/ 0 -K/sub s/ 0 mixing parameter anti epsilon are used as input to determine the behavior of the tree-level s ↔ d multiplicative mixing parameter

  4. Heavy flavor results from CMS

    CERN Document Server

    Ronchese, Paolo

    2017-01-01

    Heavy flavor particles produced in LHC $pp$ collisions at $7, 8,$ and $13~\\mathrm{TeV}$ constitute an excellent opportunity to test the standard model and probe for new physics effects. Recent results by the CMS Collaboration on heavy flavor production and decays are presented.

  5. Flavor physics and right-handed models

    Energy Technology Data Exchange (ETDEWEB)

    Shafaq, Saba

    2010-08-20

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

  6. Phenomenology of flavor-mediated supersymmetry breaking

    International Nuclear Information System (INIS)

    Kaplan, D. Elazzar; Kribs, Graham D.

    2000-01-01

    The phenomenology of a new economical supersymmetric model that utilizes dynamical supersymmetry breaking and gauge mediation for the generation of the sparticle spectrum and the hierarchy of fermion masses is discussed. Similarities between the communication of supersymmetry breaking through a messenger sector and the generation of flavor using the Froggatt-Nielsen (FN) mechanism are exploited, leading to the identification of vector-like messenger fields with FN fields and the messenger U(1) as a flavor symmetry. An immediate consequence is that the first and second generation scalars acquire flavor-dependent masses, but do not violate flavor changing neutral current bounds since their mass scale, consistent with ''effective supersymmetry,'' is of order 10 TeV. We define and advocate a ''minimal flavor-mediated model'' (MFMM), recently introduced in the literature, which successfully accommodates the small flavor-breaking parameters of the standard model using order 1 couplings and ratios of flavon field VEVs. The mediation of supersymmetry breaking occurs via two-loop logarithm-enhanced gauge-mediated contributions, as well as several one-loop and two-loop Yukawa-mediated contributions for which we provide analytical expressions. The MFMM is parametrized by a small set of masses and couplings, with values restricted by several model constraints and experimental data. Full two-loop renormalization group evolution is performed, correctly taking into account the negative two-loop gauge contributions from heavy first and second generations. Electroweak symmetry is radiatively broken with the value of μ determined by matching to the Z mass. The weak scale spectrum is generally rather heavy, except for the lightest Higgs boson, the lightest stau, the lightest chargino, the lightest two neutralinos, and of course a very light gravitino. The next-to-lightest sparticle always has a decay length that is larger than the scale of a detector, and is either the lightest stau

  7. DO -- antiMixing and Rare Charm Decays

    Energy Technology Data Exchange (ETDEWEB)

    Miller, Jeanne M; Burdman, Gustavo

    2003-10-06

    We review the current status of flavor-changing neutral currents in the charm sector. We focus on the standard-model predictions and identify the main sources of theoretical uncertainties in both charm mixing and rare charm decays. The potential of these observables for constraining short-distance physics in the standard model and its extensions is compromised by the presence of large nonperturbative effects. We examine the possible discovery windows in which short-distance physics can be tested and study the effects of various extensions of the standard model. The current experimental situation and future prospects are reviewed.

  8. D0-D bar 0 mixing and rare charm decays

    Energy Technology Data Exchange (ETDEWEB)

    Burdman, Gustavo; Shipsey, Ian

    2003-10-08

    We review the current status of flavor-changing neutral currents in the charm sector. We focus on the standard-model predictions and identify the main sources of theoretical uncertainties in both D{sup 0} - {bar D}{sup 0} mixing and rare charm decays. The potential of these observables for constraining short-distance physics in the standard model and its extensions is compromised by the presence of large nonperturbative effects. We examine the possible discovery windows in which short-distance physics can be tested and study the effects of various extensions of the standard model. The current experimental situation and future prospects are reviewed.

  9. Flavor-singlet spectrum in multi-flavor QCD

    Energy Technology Data Exchange (ETDEWEB)

    Aoki, Yasamichi; Rinaldi, Enrico

    2017-06-18

    Studying SU(3) gauge theories with increasing number of light fermions is relevant both for understanding the strong dynamics of QCD and for constructing strongly interacting extensions of the Standard Model (e.g. UV completions of composite Higgs models). In order to contrast these many-flavors strongly interacting theories with QCD, we study the flavor-singlet spectrum as an interesting probe. In fact, some composite Higgs models require the Higgs boson to be the lightest flavor-singlet scalar in the spectrum of a strongly interacting new sector with a well defined hierarchy with the rest of the states. Moreover, introducing many light flavors at fixed number of colors can influence the dynamics of the lightest flavor-singlet pseudoscalar. We present the on-going study of these flavor-singlet channels using multiple interpolating operators on high-statistics ensembles generated by the LatKMI collaboration and we compare results with available data obtained by the Lattice Strong Dynamics collaboration. For the theory with 8 flavors, the two collaborations have generated configurations that complement each others with the aim to tackle the massless limit using the largest possible volumes.

  10. Flavor-singlet spectrum in multi-flavor QCD

    Science.gov (United States)

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

    2018-03-01

    Studying SU(3) gauge theories with increasing number of light fermions is relevant both for understanding the strong dynamics of QCD and for constructing strongly interacting extensions of the Standard Model (e.g. UV completions of composite Higgs models). In order to contrast these many-flavors strongly interacting theories with QCD, we study the flavor-singlet spectrum as an interesting probe. In fact, some composite Higgs models require the Higgs boson to be the lightest flavor-singlet scalar in the spectrum of a strongly interacting new sector with a well defined hierarchy with the rest of the states. Moreover, introducing many light flavors at fixed number of colors can influence the dynamics of the lightest flavor-singlet pseudoscalar. We present the on-going study of these flavor-singlet channels using multiple interpolating operators on high-statistics ensembles generated by the LatKMI collaboration and we compare results with available data obtained by the Lattice Strong Dynamics collaboration. For the theory with 8 flavors, the two collaborations have generated configurations that complement each others with the aim to tackle the massless limit using the largest possible volumes.

  11. 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......, whereas mixed results were obtained for familiarity and complexity. Additionally, in two of the studies the moderating role of relevant consumer characteristics – product knowledge, food neophobia and variety seeking tendency – was investigated. A consumer’s degree of product knowledge was found...

  12. Flavor gauge bosons at the Fermilab Tevatron

    International Nuclear Information System (INIS)

    Burdman, Gustavo; Chivukula, R. Sekhar; Evans, Nick

    2000-01-01

    We investigate collider signals for gauged flavor symmetries that have been proposed in models of dynamical electroweak symmetry breaking and fermion mass generation. We consider the limits on the masses of the gauge bosons in these models which can be extracted from Fermilab Tevatron run I data in dijet production. Estimates of the run II search potential are provided. We show that the models also give rise to significant signals in single top quark production which may be visible at run II. In particular we study chiral quark family symmetry and SU(9) chiral flavor symmetry. The run I limits on the gauge bosons in these models lie between 1.5 and 2 TeV and should increase to about 3 TeV in run II. Finally, we show that an SU(12) enlargement of the SU(9) model, including leptonic interactions, is constrained by low energy atomic parity violation experiments to lie outside the reach of the Tevatron. (c) 2000 The American Physical Society

  13. FlavorDB: a database of flavor molecules

    OpenAIRE

    Garg, Neelansh; Sethupathy, Apuroop; Tuwani, Rudraksh; NK, Rakhi; Dokania, Shubham; Iyer, Arvind; Gupta, Ayushi; Agrawal, Shubhra; Singh, Navjot; Shukla, Shubham; Kathuria, Kriti; Badhwar, Rahul; Kanji, Rakesh; Jain, Anupam; Kaur, Avneet

    2017-01-01

    Abstract Flavor is an expression of olfactory and gustatory sensations experienced through a multitude of chemical processes triggered by molecules. Beyond their key role in defining taste and smell, flavor molecules also regulate metabolic processes with consequences to health. Such molecules present in natural sources have been an integral part of human history with limited success in attempts to create synthetic alternatives. Given their utility in various spheres of life such as food and ...

  14. An Examination of Electronic Cigarette Content on Social Media: Analysis of E-Cigarette Flavor Content on Reddit

    Directory of Open Access Journals (Sweden)

    Lei Wang

    2015-11-01

    Full Text Available In recent years, the emerging electronic cigarette (e-cigarette marketplace has shown great development prospects all over the world. Reddit, one of the most popular forums in the world, has a very large user group and thus great influence. This study aims to gain a systematic understanding of e-cigarette flavors based on data collected from Reddit. Flavor popularity, mixing, characteristics, trends, and brands are analyzed. Fruit flavors were mentioned the most (n = 15,720 among all the posts and were among the most popular flavors (n = 2902 used in mixed blends. Strawberry and vanilla flavors were the most popular for e-juice mixing. The number of posts discussing e-cigarette flavors has increased sharply since 2014. Mt. Baker Vapor and Hangen were the most popular brands discussed among users. Information posted on Reddit about e-cigarette flavors reflected consumers’ interest in a variety of flavors. Our findings suggest that Reddit could be used for data mining and analysis of e-cigarette-related content. Understanding how e-cigarette consumers’ view and utilize flavors within their vaping experience and how producers and marketers use social media to promote flavors and sell products could provide valuable information for regulatory decision-makers.

  15. An Examination of Electronic Cigarette Content on Social Media: Analysis of E-Cigarette Flavor Content on Reddit.

    Science.gov (United States)

    Wang, Lei; Zhan, Yongcheng; Li, Qiudan; Zeng, Daniel D; Leischow, Scott J; Okamoto, Janet

    2015-11-20

    In recent years, the emerging electronic cigarette (e-cigarette) marketplace has shown great development prospects all over the world. Reddit, one of the most popular forums in the world, has a very large user group and thus great influence. This study aims to gain a systematic understanding of e-cigarette flavors based on data collected from Reddit. Flavor popularity, mixing, characteristics, trends, and brands are analyzed. Fruit flavors were mentioned the most (n = 15,720) among all the posts and were among the most popular flavors (n = 2902) used in mixed blends. Strawberry and vanilla flavors were the most popular for e-juice mixing. The number of posts discussing e-cigarette flavors has increased sharply since 2014. Mt. Baker Vapor and Hangen were the most popular brands discussed among users. Information posted on Reddit about e-cigarette flavors reflected consumers' interest in a variety of flavors. Our findings suggest that Reddit could be used for data mining and analysis of e-cigarette-related content. Understanding how e-cigarette consumers' view and utilize flavors within their vaping experience and how producers and marketers use social media to promote flavors and sell products could provide valuable information for regulatory decision-makers.

  16. An Examination of Electronic Cigarette Content on Social Media: Analysis of E-Cigarette Flavor Content on Reddit

    Science.gov (United States)

    Wang, Lei; Zhan, Yongcheng; Li, Qiudan; Zeng, Daniel D.; Leischow, Scott J.; Okamoto, Janet

    2015-01-01

    In recent years, the emerging electronic cigarette (e-cigarette) marketplace has shown great development prospects all over the world. Reddit, one of the most popular forums in the world, has a very large user group and thus great influence. This study aims to gain a systematic understanding of e-cigarette flavors based on data collected from Reddit. Flavor popularity, mixing, characteristics, trends, and brands are analyzed. Fruit flavors were mentioned the most (n = 15,720) among all the posts and were among the most popular flavors (n = 2902) used in mixed blends. Strawberry and vanilla flavors were the most popular for e-juice mixing. The number of posts discussing e-cigarette flavors has increased sharply since 2014. Mt. Baker Vapor and Hangen were the most popular brands discussed among users. Information posted on Reddit about e-cigarette flavors reflected consumers’ interest in a variety of flavors. Our findings suggest that Reddit could be used for data mining and analysis of e-cigarette-related content. Understanding how e-cigarette consumers’ view and utilize flavors within their vaping experience and how producers and marketers use social media to promote flavors and sell products could provide valuable information for regulatory decision-makers. PMID:26610541

  17. Flavor changing Higgs decays in supersymmetry with minimal flavor violation

    Energy Technology Data Exchange (ETDEWEB)

    Arhrib, Abdesslam [Departement de Mathematiques, Faculte des Sciences et Techniques, B.P. 416 Tanger (Morocco) and Physics Division, National Center for Theoretical Sciences, P.O. Box 2-131 Hsinchu, Taiwan (China)]. E-mail: aarhrib@ictp.it; Ghosh, Dilip K. [Department of Physics and Astrophysics, University of Delhi, Delhi 110007 (India); Kong, Otto C.W. [Department of Physics National Central University, Chung-li 32054, Taiwan (China); Vaidya, Rishikesh D. [Department of Theoretical Physics, Tata Institute of Fundamental Research, Mumbai 400 005 (India)

    2007-03-29

    We study the flavor changing neutral current decays of the MSSM Higgs bosons into strange and bottom quarks. We focus on a scenario of minimum flavor violation here, namely only that induced by the CKM matrix. Taking into account constraint from b{yields}s{gamma}, {delta}{rho} as well as experimental constraints on the MSSM spectrum, we show that the branching ratio of ({phi}->bs-bar) and ({phi}->b-bar s) combined, for {phi} being either one of the CP even Higgs states, can reach the order 10{sup -4}-10{sup -3} for large tan{beta}, large {mu}, and large A{sub t}. The result illustrates the significance of minimal flavor violation scenario which can induce competitive branching fraction for flavor changing Higgs decays. This can be compared with the previous studies where similar branching fraction has been reported, but with additional sources of flavor violations in squark mass matrices. We also discuss some basic features of the flavor violating decays in the generic case.

  18. 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 volume...

  19. Handbook of Fruit and Vegetable Flavors

    OpenAIRE

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

    2010-01-01

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

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

    Science.gov (United States)

    Liou, B K; Grün, I U

    2007-10-01

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

  1. Flavoring exposure in food manufacturing.

    Science.gov (United States)

    Curwin, Brian D; Deddens, Jim A; McKernan, Lauralynn T

    2015-05-01

    Flavorings are substances that alter or enhance the taste of food. Workers in the food-manufacturing industry, where flavorings are added to many products, may be exposed to any number of flavoring compounds. Although thousands of flavoring substances are in use, little is known about most of these in terms of worker health effects, and few have occupational exposure guidelines. Exposure assessment surveys were conducted at nine food production facilities and one flavor manufacturer where a total of 105 area and 74 personal samples were collected for 13 flavoring compounds including five ketones, five aldehydes, and three acids. The majority of the samples were below the limit of detection (LOD) for most compounds. Diacetyl had eight area and four personal samples above the LOD, whereas 2,3-pentanedione had three area samples above the LOD. The detectable values ranged from 25-3124 ppb and 15-172 ppb for diacetyl and 2,3-pentanedione respectively. These values exceed the proposed National Institute for Occupational Safety and Health (NIOSH) recommended exposure limit for these compounds. The aldehydes had the most detectable samples, with each of them having >50% of the samples above the LOD. Acetaldehyde had all but two samples above the LOD, however, these samples were below the OSHA PEL. It appears that in the food-manufacturing facilities surveyed here, exposure to the ketones occurs infrequently, however levels above the proposed NIOSH REL were found. Conversely, aldehyde exposure appears to be ubiquitous.

  2. 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.)

  3. The role of top in heavy flavor physics

    Energy Technology Data Exchange (ETDEWEB)

    Hewett, J.L. [Stanford Linear Accelerator Center, Stanford, CA (United States)

    1997-01-01

    The implications of the massive top quark on heavy flavor transitions are explored. We review the generation of quark masses and mixings and the determination techniques, and present the status of the elements of the weak mixing matrix. Purely leptonic decays of heavy mesons are briefly summarized. We present a general introduction to flavor changing neutral currents and an extensive summary of radiative and other rare decay modes. The physics of neutral meson mixing is reviewed and applied to each meson system. We describe the phenomenology of CP violation and how it may be measured in meson decays. Standard Model predictions are given in each case and the effects of physics beyond the Standard Model are also discussed. Throughout, we contrast these transitions in the K and B meson systems to those in the D meson and top-quark sectors.

  4. The role of top in heavy flavor physics

    International Nuclear Information System (INIS)

    Hewett, J.L.

    1997-01-01

    The implications of the massive top quark on heavy flavor transitions are explored. We review the generation of quark masses and mixings and the determination techniques, and present the status of the elements of the weak mixing matrix. Purely leptonic decays of heavy mesons are briefly summarized. We present a general introduction to flavor changing neutral currents and an extensive summary of radiative and other rare decay modes. The physics of neutral meson mixing is reviewed and applied to each meson system. We describe the phenomenology of CP violation and how it may be measured in meson decays. Standard Model predictions are given in each case and the effects of physics beyond the Standard Model are also discussed. Throughout, we contrast these transitions in the K and B meson systems to those in the D meson and top-quark sectors

  5. Potential hazards in smoke-flavored fish

    Science.gov (United States)

    Lin, Hong; Jiang, Jie; Li, Donghua

    2008-08-01

    Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative 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 monocytogenes, Clostridium botulinum, histamine and parasites in smoke-flavored fish. The limitations in regulations or standards are discussed. 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.

  6. Inflammatory and Oxidative Responses Induced by Exposure to Commonly Used e-Cigarette Flavoring Chemicals and Flavored e-Liquids without Nicotine

    Directory of Open Access Journals (Sweden)

    Thivanka Muthumalage

    2018-01-01

    Full Text Available Background: The respiratory health effects of inhalation exposure to e-cigarette flavoring chemicals are not well understood. We focused our study on the immuno-toxicological and the oxidative stress effects by these e-cigarette flavoring chemicals on two types of human monocytic cell lines, Mono Mac 6 (MM6 and U937. The potential to cause oxidative stress by these flavoring chemicals was assessed by measuring the production of reactive oxygen species (ROS. We hypothesized that the flavoring chemicals used in e-juices/e-liquids induce an inflammatory response, cellular toxicity, and ROS production.Methods: Two monocytic cell types, MM6 and U937 were exposed to commonly used e-cigarette flavoring chemicals; diacetyl, cinnamaldehyde, acetoin, pentanedione, o-vanillin, maltol and coumarin at different doses between 10 and 1,000 μM. Cell viability and the concentrations of the secreted inflammatory cytokine interleukin 8 (IL-8 were measured in the conditioned media. Cell-free ROS produced by these commonly used flavoring chemicals were also measured using a 2′,7′dichlorofluorescein diacetate probe. These DCF fluorescence data were expressed as hydrogen peroxide (H2O2 equivalents. Cytotoxicity due to the exposure to selected e-liquids was assessed by cell viability and the IL-8 inflammatory cytokine response in the conditioned media.Results: Treatment of the cells with flavoring chemicals and flavored e-liquid without nicotine caused cytotoxicity dose-dependently. The exposed monocytic cells secreted interleukin 8 (IL-8 chemokine in a dose-dependent manner compared to the unexposed cell groups depicting a biologically significant inflammatory response. The measurement of cell-free ROS by the flavoring chemicals and e-liquids showed significantly increased levels of H2O2 equivalents in a dose-dependent manner compared to the control reagents. Mixing a variety of flavors resulted in greater cytotoxicity and cell-free ROS levels compared to the

  7. Overview of Heavy-Flavored Jets at CMS

    CERN Document Server

    Jung, Kurt

    2017-01-01

    The energy loss of jets in heavy-ion collisions is expected to depend on the mass and flavor of the initiating parton. Thus, measurements of jet quenching with identified partons place powerful constraints on the thermodynamic and transport properties of the hot and dense medium. Furthermore, recent results that constrain the jet production mechanism will shed additional light on the contributions of leading and next-to-leading order heavy flavor jet production with regard to the global energy loss picture. To this end, we present recent results measuring spectra and nuclear modification factors of jets associated to charm and bottom quarks in both pPb and PbPb collisions, as well as measurements of dijet asymmetry of pairs of b-jets in PbPb collisions.

  8. Flavor gauge models below the Fermi scale

    Science.gov (United States)

    Babu, K. S.; Friedland, A.; Machado, P. A. N.; Mocioiu, I.

    2017-12-01

    The mass and weak interaction eigenstates for the quarks of the third generation are very well aligned, an empirical fact for which the Standard Model offers no explanation. We explore the possibility that this alignment is due to an additional gauge symmetry in the third generation. Specifically, we construct and analyze an explicit, renormalizable model with a gauge boson, X, corresponding to the B - L symmetry of the third family. Having a relatively light (in the MeV to multi-GeV range), flavor-nonuniversal gauge boson results in a variety of constraints from different sources. By systematically analyzing 20 different constraints, we identify the most sensitive probes: kaon, B +, D + and Upsilon decays, D-{\\overline{D}}^0 mixing, atomic parity violation, and neutrino scattering and oscillations. For the new gauge coupling g X in the range (10-2-10-4) the model is shown to be consistent with the data. Possible ways of testing the model in b physics, top and Z decays, direct collider production and neutrino oscillation experiments, where one can observe nonstandard matter effects, are outlined. The choice of leptons to carry the new force is ambiguous, resulting in additional phenomenological implications, such as non-universality in semileptonic bottom decays. The proposed framework provides interesting connections between neutrino oscillations, flavor and collider physics.

  9. 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.

  10. Minimal Flavor Constraints for Technicolor

    DEFF Research Database (Denmark)

    Sakuma, Hidenori; Sannino, Francesco

    2010-01-01

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

  11. Flavor physics induced by light Z{sup ′} from SO(10) GUT

    Energy Technology Data Exchange (ETDEWEB)

    Hisano, Junji [Kobayashi-Maskawa Institute for the Origin of Particles and the Universe,Nagoya University, Nagoya 464-8602 (Japan); Department of Physics,Nagoya University, Nagoya 464-8602 (Japan); Kavli IPMU (WPI), UTIAS, The University of Tokyo,Kashiwa, Chiba 277-8583 (Japan); Muramatsu, Yu [Kavli IPMU (WPI), UTIAS, The University of Tokyo,Kashiwa, Chiba 277-8583 (Japan); School of Physics, KIAS,Seoul 130-722 (Korea, Republic of); Omura, Yuji [Kobayashi-Maskawa Institute for the Origin of Particles and the Universe,Nagoya University, Nagoya 464-8602 (Japan); Shigekami, Yoshihiro [Department of Physics,Nagoya University, Nagoya 464-8602 (Japan)

    2016-11-04

    In this paper, we investigate predictions of the SO(10) Grand Unified Theory (GUT), where an extra U(1){sup ′} gauge symmetry remains up to the supersymmetry (SUSY) breaking scale. The minimal setup of SO(10) GUT unifies quarks and leptons into a 16-representational field in each generations. The setup, however, suffers from the realization of the realistic Yukawa couplings at the electroweak scale. In order to solve this problem, we introduce 10-representational matter fields, and then the two kinds of matter fields mix with each other at the SUSY breaking scale, where the extra U(1){sup ′} gauge symmetry breaks down radiatively. One crucial prediction is that the Standard Model quarks and leptons are given by the linear combinations of the fields with two different U(1){sup ′} charges. The mixing also depends on the flavor. Consequently, the U(1){sup ′} interaction becomes flavor violating, and the flavor physics is the smoking-gun signal of our GUT model. The flavor violating Z{sup ′} couplings are related to the fermion masses and the CKM matrix, so that we can derive some explicit predictions in flavor physics. We especially discuss K-K̄ mixing, B{sub (s)}- (B{sub (s)})-bar mixing, and the (semi)leptonic decays of K and B in our model. We also study the flavor violating μ and τ decays and discuss the correlations among the physical observables in this SO(10) GUT framework.

  12. To Flavor or Not to Flavor Extemporaneous Omeprazole Liquid.

    Science.gov (United States)

    Chuong, Monica C; Taglieri, Catherine A; Kerr, Stephen G

    2017-01-01

    Omeprazole is a proton pump inhibitor used to treat the symptoms of gastro esophageal reflux disease, ulcers, excess stomach acid, infection with Helicobacter pylori, and to control the gastric side effects of various drugs. The approved dosage forms in the U.S. are powder in compounding kits, delayed-release granules for oral suspension, oral delayed-release tablets, and oral delayed-release capsules. An extemporaneously compounded unsweetened oral liquid method, published in the International Journal of Pharmaceutical Compounding, was found to be commonly used by pharmacists. This project investigated the robustness of the compendium omeprazole high-performance liquid chromatographic assay in evaluating an oral liquid made from commercial delayed-release pellets, the potency of extemporaneously compounded solutions having a 1.125% v/v flavored versus unflavored samples stored at controlled cold temperatures at different time points, and examining the absorption spectrum of the flavoring agent. As part of the study, stability-indication testing was also conducted. The studies indicate that the chromatographic area under the plasma concentration-time curve of both study groups remained over 90% of the label claim during the follow-up period. The flavor did not significantly impact the pH of the oral liquid. This study further identified (1) an increase in resilient foam formation in the flavored liquid, potentially hindering dosing accuracy, (2) omeprazole is oxidized easily by 3% hydrogen peroxide, and (3) flavoring agent absorbs in an ultraviolet visible spectroscopy spectral range often used in assay detectors for quantification of drug molecules, and could interfere with assay protocols of the same. Copyright© by International Journal of Pharmaceutical Compounding, Inc.

  13. Recent heavy flavor results from the Tevatron

    Energy Technology Data Exchange (ETDEWEB)

    Dorigo, Mirco; /Trieste U. /INFN, Trieste

    2012-05-01

    The CDF and D0 experiments at the Tevatron p{bar p} collider have pioneered and established the role of flavor physics in hadron collisions. A broad program is now at its full maturity. We report on three new results sensitive to physics beyond the standard model, obtained using the whole CDF dataset: a measurement of the difference of CP asymmetries in K{sup +}K{sup -} and {pi}{sup +}{pi}{sup -} decays of D{sup 0} mesons, new bounds on the B{sub s}{sup 0} mixing phase and on the decay width difference of B{sub s}{sup 0} mass-eigenstates, and an update of the summer 2011 search for B{sub (s)}{sup 0} mesons decaying into pairs of muons. Finally, the D0 confirmation of the observation of a new hadron, the {chi}{sub b}(3P) state, is briefly mentioned.

  14. A technique for determining the optimum mix of logistics service providers of a make-to-order supply chain by formulating and solving a constrained nonlinear cost optimization problem

    Directory of Open Access Journals (Sweden)

    Mrityunjoy Roy

    2013-04-01

    Full Text Available In this paper, a technique has been developed to determine the optimum mix of logistic service providers of a make-to-order (MTO supply chain. A serial MTO supply chain with different stages/ processes has been considered. For each stage different logistic service providers with different mean processing lead times, but same lead time variances are available. A realistic assumption that for each stage, the logistic service provider who charges more for his service consumes less processing lead time and vice-versa has been made in our study. Thus for each stage, for each service provider, a combination of cost and mean processing lead time is available. Using these combinations, for each stage, a polynomial curve, expressing cost of that stage as a function of mean processing lead time is fit. Cumulating all such expressions of cost for the different stages along with incorporation of suitable constraints arising out of timely delivery, results in the formulation of a constrained nonlinear cost optimization problem. On solving the problem using mathematica, optimum processing lead time for each stage is obtained. Using these optimum processing lead times and by employing a simple technique the optimum logistic service provider mix of the supply chain along with the corresponding total cost of processing is determined. Finally to examine the effect of changes in different parameters on the optimum total processing cost of the supply chain, sensitivity analysis has been carried out graphically.

  15. Self-induced conversion in dense neutrino gases: Pendulum in flavor space

    Science.gov (United States)

    Hannestad, Steen; Raffelt, Georg G.; Sigl, Günter; Wong, Yvonne Y. Y.

    2006-11-01

    Neutrino-neutrino interactions can lead to collective flavor conversion effects in supernovae and in the early universe. We demonstrate that the case of bipolar oscillations, where a dense gas of neutrinos and antineutrinos in equal numbers completely converts from one flavor to another even if the mixing angle is small, is equivalent to a pendulum in flavor space. Bipolar flavor conversion corresponds to the swinging of the pendulum, which begins in an unstable upright position (the initial flavor), and passes through momentarily the vertically downward position (the other flavor) in the course of its motion. The time scale to complete one cycle of oscillation depends logarithmically on the vacuum mixing angle. Likewise, the presence of an ordinary medium can be shown analytically to contribute to a logarithmic increase in the bipolar conversion period. We further find that a more complex (and realistic) system of unequal numbers of neutrinos and antineutrinos is analogous to a spinning top subject to a torque. This analogy easily explains how such a system can oscillate in both the bipolar and the synchronized mode, depending on the neutrino density and the size of the neutrino-antineutrino asymmetry. Our simple model applies strictly only to isotropic neutrino gasses. In more general cases, and especially for neutrinos streaming from a supernova core, different modes couple to each other with unequal strength, an effect that can lead to kinematical decoherence in flavor space rather than collective oscillations. The exact circumstances under which collective oscillations occur in nonisotropic media remain to be understood.

  16. Anomaly-free flavor symmetry and neutrino anarchy

    Science.gov (United States)

    Berger, M. S.; Siyeon, Kim

    2001-03-01

    We show that one can describe the quark and lepton masses with a single anomaly-free U(1) flavor symmetry provided a single order one parameter is enhanced by roughly 4-5. The flavor symmetry can be seen to arise from inside the E6 symmetry group in such a way that it commutes with the SU(5) grand unified gauge group. The scenario does not distinguish between the left-handed lepton doublets and hence is a model of neutrino anarchy. It can therefore account for the large mixing observed in atmospheric neutrino experiments and predicts that the solar neutrino oscillation data are consistent with the large mixing angle solution of matter-enhanced oscillations.

  17. Flavor asymmetry of the nucleon

    Energy Technology Data Exchange (ETDEWEB)

    Bijker, R. [Instituto de Ciencias Nucleares, UNAM, Apartado Postal 70-543, 04510 Mexico D. F. (Mexico); Santopinto, E. [INFN and Dipartimento di Fisica, Via Dodecaneso 33, I-16146 Genova (Italy)]. e-mail: bijker@nucleares.unam.mx

    2008-12-15

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

  18. Contact allergy to toothpaste flavors

    DEFF Research Database (Denmark)

    Andersen, Klaus Ejner

    1978-01-01

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

  19. Contributed report: Flavor anarchy for Majorana neutrinos

    Indian Academy of Sciences (India)

    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. Keywords. Neutrino masses; flavor symmetries; Majorana. PACS Nos 14.60.Pq; 12.15.

  20. Flavor physics of leptons and dipole moments

    NARCIS (Netherlands)

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

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

  1. Quark-lepton flavor democracy and the nonexistence of the fourth generation

    Energy Technology Data Exchange (ETDEWEB)

    Cvetic, G. (Institut fuer Physik, Universitaet Dortmund, 44221 Dortmund (Germany)); Kim, C.S. (Department of Physics, Yonsei University, Seoul 120-749 (Korea, Republic of))

    1995-01-01

    In the standard model with two Higgs doublets (type II), which has a consistent trend to a flavor gauge theory and its related flavor democracy in the quark and the leptonic sectors (unlike the minimal standard model) when the energy of the probes increases, we impose the mixed quark-lepton flavor democracy at high transition'' energy and assume the usual seesaw mechanism, and consequently find out that the existence of the fourth generation of fermions in this framework is practically ruled out.

  2. 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.

  3. 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

  4. Heavy flavor production from photons and hadrons

    International Nuclear Information System (INIS)

    Heusch, C.A.

    1982-01-01

    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

  5. EWPD Constraints on Flavor Symmetric Vector Fields

    CERN Document Server

    Grinstein, Benjamín; Trott, Michael

    2011-01-01

    Electroweak precision data constraints on flavor symmetric vector fields are determined. The flavor multiplets of spin one that we examine are the complete set of fields that couple to quark bi-linears at tree level while not initially breaking the quark global flavor symmetry group. Flavor safe vector masses proximate to, and in some cases below, the electroweak symmetry breaking scale are found to be allowed. Many of these fields provide a flavor safe mechanism to explain the t tbar forward backward anomaly, and can simultaneously significantly raise the allowed values of the Standard Model Higgs mass consistent with electroweak precision data.

  6. Constraining the top-Higgs sector of the standard model effective field theory

    Science.gov (United States)

    Cirigliano, V.; Dekens, W.; de Vries, J.; Mereghetti, E.

    2016-08-01

    Working in the framework of the Standard Model effective field theory, we study chirality-flipping couplings of the top quark to Higgs and gauge bosons. We discuss in detail the renormalization-group evolution to lower energies and investigate direct and indirect contributions to high- and low-energy C P -conserving and C P -violating observables. Our analysis includes constraints from collider observables, precision electroweak tests, flavor physics, and electric dipole moments. We find that indirect probes are competitive or dominant for both C P -even and C P -odd observables, even after accounting for uncertainties associated with hadronic and nuclear matrix elements, illustrating the importance of including operator mixing in constraining the Standard Model effective field theory. We also study scenarios where multiple anomalous top couplings are generated at the high scale, showing that while the bounds on individual couplings relax, strong correlations among couplings survive. Finally, we find that enforcing minimal flavor violation does not significantly affect the bounds on the top couplings.

  7. Evaluating the Gapless Color-Flavor Locked Phase

    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 recently argued that the next phase down in density (a...... of colored components would have lower free energy if color were a global symmetry, but in QCD such a mixed phase is penalized severely.......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 recently argued that the next phase down in density (as...... phase transition from CFL to gCFL quark matter at M_s^2/mu approximately equal to 2*Delta, with Delta the gap parameter. Gapless CFL, like CFL, leaves unbroken a linear combination "Q-tilde" of electric and color charges, but it is a Q-tilde-conductor with gapless Q-tilde-charged quasiparticles...

  8. Flavor symmetry in the large Nc limit

    International Nuclear Information System (INIS)

    Karl, G.; Washington Univ., Seattle, WA; Lipkin, H.J.; Washington Univ., Seattle, WA

    1991-01-01

    An essential difference between two-flavor and three-flavor descriptions of baryons in large N c QCD is discussed in detail. For N c ≥3 a state with the SU(3) flavor quantum numbers of the proton must contain a number of strange quarks n s ≥(N c -3)/3, while a state with no strange quarks must have extra hypercharge Y-1 = 3/N c -1. The extra strangeness or extra hypercharge which vanishes for N c = 3 is spurious for the physical proton. This problem does not arise in two-flavor QCD, where the flavor-SU(2) Skyrmion may give a good approximation for nucleon-pion physics at low energies below strangeness threshold. But any nucleon model with SU(3) flavor symmetry which is interpreted as arising from the large N c limit in QCD can lead to erroneous conclusions about the spin and flavor structure of the proton. 12 refs

  9. Reasons for using flavored liquids among electronic cigarette users: A concept mapping study.

    Science.gov (United States)

    Soule, Eric K; Lopez, Alexa A; Guy, Mignonne C; Cobb, Caroline O

    2016-09-01

    Electronic cigarettes (ECIGs) aerosolize liquids often containing flavorants for inhalation. Few studies have examined the role of flavors in ECIG use. This study's purpose was to examine reasons for flavored ECIG use using a mixed-method approach, concept mapping (CM). Forty-six past 30-day adult ECIG users recruited from vape forums/conferences completed three online CM tasks. Participants brainstormed responses to a prompt: "A specific reason I use flavored e-liquid in my electronic cigarette product is…". The final 107 brainstormed statements were sorted by participants into groups of similar content. Participants rated each statement on a 7-point scale (1-Definitely NOT a reason to 7-Definitely a reason) based on a prompt: "This is a specific reason why I used flavored e-liquid in my electronic cigarette product in the past month." A cluster map was generated from participants' sorting and ratings using CM statistical software. Cluster mean ratings were compared. Analysis revealed five clusters of reasons for flavored ECIG use including Increased Satisfaction/Enjoyment, Better Feel/Taste than Cigarettes, Variety/Customization, Food Craving Suppression, and Social Impacts. Statements in the Increased Satisfaction/Enjoyment and Better Feel/Taste than Cigarettes clusters were rated significantly higher than statements from other clusters (ps<0.05). Some statements indicated flavors were perceived as masking agents for nicotine or other bad tastes associated with cigarette smoking making ECIG use more palatable. Flavored ECIGs are used for many reasons. Some statements suggested flavors may increase the rewarding and possible addictive effects of ECIGs. These results support continued examination of the role of flavors and ECIG use behaviors. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

  10. Flavor hierarchies from dynamical scales

    Energy Technology Data Exchange (ETDEWEB)

    Panico, Giuliano [IFAE and BIST, Universitat Autònoma de Barcelona,Bellaterra, Barcelona, 08193 (Spain); Pomarol, Alex [IFAE and BIST, Universitat Autònoma de Barcelona,Bellaterra, Barcelona, 08193 (Spain); CERN, Theory Division,Geneva 23, CH-1211 (Switzerland); Dept. de Física, Universitat Autònoma de Barcelona,Bellaterra, Barcelona, 08193 (Spain)

    2016-07-20

    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, f̄f. 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 ΔF=2 and ΔF=1 flavor observables that could be seen in future experiments.

  11. Flavor hierarchies from dynamical scales

    CERN Document Server

    Panico, Giuliano

    2016-07-20

    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.

  12. Flavor Beyond the Standard Universe

    CERN Document Server

    Giudice, Gian F; Soreq, Yotam

    2012-01-01

    We explore the possibility that the observed pattern of quark masses is the consequence of a statistical distribution of Yukawa couplings within the multiverse. We employ the anthropic condition that only two ultra light quarks exist, justifying the observed richness of organic chemistry. Moreover, the mass of the recently discovered Higgs boson suggests that the top Yukawa coupling lies near the critical condition where the electroweak vacuum becomes unstable, leading to a new kind of flavor puzzle and to a new anthropic condition. We scan Yukawa couplings according to distributions motivated by high-scale flavor dynamics and find cases in which our pattern of quark masses has a plausible probability within the multiverse. Finally we show that, under some assumptions, these distributions can significantly ameliorate the runaway behavior leading to weakless universes.

  13. Flavor Physics & CP Violation 2015

    Science.gov (United States)

    "Flavor Physics & CP violation 2015" (FPCP 2015) was held in Nagoya, Japan, at Nagoya University, from May 25 to May 29 2015. This is the 13th meeting of the series of annual conferences started in Philadelphia, PA, USA in 2002. The aim of the conference is to review developments in flavor physics and CP violation, in both theory and experiment, exploiting the potential to study new physics at the LHC and future facilities. The topics include CP violation, rare decays, CKM elements with heavy quark decays, flavor phenomena in charged leptons and neutrinos, and also interplay between flavor and LHC high Pt physics. The FPCP2015 conference had more than 140 participants, including researchers from abroad and many young researchers (postdocs and students). The conference consisted of plenary talks and poster presentations. The plenary talks include 2 overview talks, 48 review talks, and 2 talks for outlook in theories and experiments, given by world leading researchers. There was also a special lecture by Prof. Makoto Kobayashi, one of the Nobel laureates in 2008. The poster session had 41 contributions. Many young researchers presented their works. These proceedings contain written documents for these plenary and poster presentations. The full scientific program and presentation materials can be found at http://fpcp2015.hepl.phys.nagoya-u.ac.jp/. We would like to thank the International Advisory Committee for their invaluable assistance in coordinating the scientific program and in helping to identifying many speakers. Thanks are also due to the Local Organizing Committee for tireless efforts for smooth running of the conference and very enjoyable social activities. We also thank the financial supports provided by Japanese Scociety for the Promotion of Science (JSPS) unfer the Grant-in-Aid for Scientific Research (S) "Probing New Physics with Tau-Lepton" (No. 26220706), by Nagoya University under the Program for Promoting the Enhancement of Research Universities, and

  14. 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.

  15. The Flavor World of Childhood

    OpenAIRE

    Julie A Mennella

    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...

  16. Flavor extrapolation in lattice QCD

    International Nuclear Information System (INIS)

    Duffy, W.C.

    1984-01-01

    Explicit calculation of the effect of virtual quark-antiquark pairs in lattice QCD has eluded researchers. To include their effect explicitly one must calculate the determinant of the fermion-fermion coupling matrix. Owing to the large number of sites in a continuum limit size lattice, direct evaluation of this term requires an unrealistic amount of computer time. The effect of the virtual pairs can be approximated by ignoring this term and adjusting lattice couplings to reproduce experimental results. This procedure is called the valence approximation since it ignores all but the minimal number of quarks needed to describe hadrons. In this work the effect of the quark-antiquark pairs has been incorporated in a theory with an effective negative number of quark flavors contributing to the closed loops. Various particle masses and decay constants have been calculated for this theory and for one with no virtual pairs. The author attempts to extrapolate results towards positive numbers of quark flavors. The results show approximate agreement with experimental measurements and demonstrate the smoothness of lattice expectations in the number of quark flavors

  17. 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.

  18. B̄→D{sup (∗)}τν̄ excesses in ALRSM constrained from B, D decays and D{sup 0}−D̄{sup 0} mixing

    Energy Technology Data Exchange (ETDEWEB)

    Hati, Chandan; Kumar, Girish [Physical Research Laboratory,Navrangpura, Ahmedabad 380 009 (India); Indian Institute of Technology Gandhinagar,Chandkheda, Ahmedabad 382 424 (India); Mahajan, Namit [Physical Research Laboratory,Navrangpura, Ahmedabad 380 009 (India)

    2016-01-19

    Recent experimental results from the LHCb, BaBar and Belle collaborations on the semitauonic decays of B meson, B̄→D{sup (∗)}τν̄, showing a significant deviation from the Standard Model (SM), hint towards a new physics scenario beyond the SM. In this work, we show that these enhanced decay rates can be explained within the framework of E{sub 6} motivated Alternative Left-Right Symmetric Model (ALRSM), which has been successful in explaining the recent CMS excesses and has the feature of accommodating high scale leptogenesis. The R-parity conserving couplings in ALRSM can contribute universally to both B̄→Dτν̄ and B̄→D{sup ∗}τν̄ via the exchange of scalar leptoquarks. We study the leptonic decays D{sub s}{sup +}→τ{sup +}ν̄, B{sup +}→τ{sup +}ν̄, D{sup +}→τ{sup +}ν̄ and D{sup 0}−D̄{sup 0} mixing to constrain the couplings involved in explaining the enhanced B decay rates and we find that ALRSM can explain the current experimental data on R(D{sup (∗)}) quite well while satisfying these constraints.

  19. Effective theory of flavor for Minimal Mirror Twin Higgs

    Science.gov (United States)

    Barbieri, Riccardo; Hall, Lawrence J.; Harigaya, Keisuke

    2017-10-01

    We consider two copies of the Standard Model, interchanged by an exact parity symmetry, P. The observed fermion mass hierarchy is described by suppression factors ɛ^{n_i} for charged fermion i, as can arise in Froggatt-Nielsen and extra-dimensional theories of flavor. The corresponding flavor factors in the mirror sector are ɛ^' {n}_i} , so that spontaneous breaking of the parity P arises from a single parameter ɛ'/ɛ, yielding a tightly constrained version of Minimal Mirror Twin Higgs, introduced in our previous paper. Models are studied for simple values of n i , including in particular one with SU(5)-compatibility, that describe the observed fermion mass hierarchy. The entire mirror quark and charged lepton spectrum is broadly predicted in terms of ɛ'/ɛ, as are the mirror QCD scale and the decoupling temperature between the two sectors. Helium-, hydrogen- and neutron-like mirror dark matter candidates are constrained by self-scattering and relic ionization. In each case, the allowed parameter space can be fully probed by proposed direct detection experiments. Correlated predictions are made as well for the Higgs signal strength and the amount of dark radiation.

  20. A Flavorful Factoring of the Strong CP Problem

    Energy Technology Data Exchange (ETDEWEB)

    Agrawal, Prateek [Harvard U., Phys. Dept.; Howe, Kiel [Fermilab

    2017-12-15

    Motivated by the intimate connection between the strong CP problem and the flavor structure of the Standard Model, we present a flavor model that revives and extends the classic ${m_u=0}$ solution to the strong CP problem. QCD is embedded into a $SU(3)_1\\times SU(3)_2 \\times SU(3)_3$ gauge group, with each generation of quarks charged under the respective $SU(3)$. The non-zero value of the up-quark Yukawa coupling (along with the strange quark and bottom-quark Yukawas) is generated by contributions from small instantons at a new scale $M \\gg \\Lambda_{QCD}$. The Higgsing of $SU(3)^3\\to SU(3)_c$ allows dimension-5 operators that generate the Standard Model flavor structure and can be completed in a simple renormalizable theory. The smallness of the third generation mixing angles can naturally emerge in this picture, and is connected to the smallness of threshold corrections to $\\bar\\theta$. Remarkably, $\\bar\\theta$ is essentially fixed by the measured quark masses and mixings, and is estimated to be close to the current experimental bound and well within reach of the next generation of neutron and proton EDM experiments.

  1. Flavor release and perception in hard candy: influence of flavor compound-flavor solvent interactions.

    Science.gov (United States)

    Schober, Amanda L; Peterson, Devin G

    2004-05-05

    The release kinetics of l-menthol dissolved in propylene glycol (PG), Miglyol, or 1,8-cineole (two common odorless flavor solvents differing in polarity and a hydrophobic flavor compound) were monitored from a model aqueous system via atmospheric pressure chemical ionization mass spectrometry (APCI-MS). Breath analysis was also conducted via APCI-MS to monitor release of l-menthol from hard candy that used PG and Miglyol for l-menthol incorporation. The quantities of l-menthol released when dissolved in PG or Miglyol from the model aqueous system were found to be similar and overall significantly greater in comparison to when dissolved in 1,8-cineole. Analogous results were reported by the breath analysis of hard candy. The release kinetics of l-menthol from PG or Miglyol versus from 1,8-cineole were notably more rapid and higher in quantity. Results from the sensory time-intensity study also indicated that there was no perceived difference in the overall cooling intensity between the two flavor solvent delivery systems (PG and Miglyol).

  2. Nebular mixing constrained by the Stardust samples

    Energy Technology Data Exchange (ETDEWEB)

    OGLIORE, R. C.; WESTPHAL, A. J.; GAINSFORTH, Z.; BUTTERWORTH, A. L.; FAKRA, S. C.; Marcus, Matthew A.

    2010-03-22

    Using X-ray microprobe analysis of samples from comet Wild 2 returned by the Stardust mission, we determine that the crystalline Fe-bearing silicate fraction in this Jupiter-family comet is greater than 0.5. Assuming this mixture is a composite of crystalline inner solar system material and amorphous cold molecular cloud material, we deduce that more than half of Wild 2 has been processed in the inner solar system. Several models exist that explain the presence of crystalline materials in comets. We explore some of these models in light of our results.

  3. 'Dynamical Supersymmetry Breaking, with Flavor'

    Energy Technology Data Exchange (ETDEWEB)

    Craig, Nathaniel; Essig, Rouven; /Stanford U., Phys. Dept. /SLAC; Franco, Sebastian; Kachru, Shamit; /Santa Barbara, KITP /UC, Santa Barbara; Torroba, Gonzalo; /Stanford U., Phys. Dept. /SLAC /Santa Barbara, KITP /UC, Santa Barbara

    2010-08-26

    We explore calculable models with low-energy supersymmetry where the flavor hierarchy is generated by quark and lepton compositeness, and where the composites emerge from the same sector that dynamically breaks supersymmetry. The observed pattern of Standard Model fermion masses and mixings is obtained by identifying the various generations with composites of different dimension in the ultraviolet. These 'single-sector' supersymmetry breaking models give rise to various spectra of soft masses which are, in many cases, quite distinct from what is commonly found in models of gauge or gravity mediation. In typical models which satisfy all flavor-changing neutral current constraints, both the first and second generation sparticles have masses of order 20 TeV, while the stop mass is a few TeV. In other cases, all sparticles obtain masses of order a few TeV predominantly from gauge mediation, even though the first two generations are composite.

  4. Suppression of self-induced flavor conversion in the supernova accretion phase.

    Science.gov (United States)

    Sarikas, Srdjan; Raffelt, Georg G; Hüdepohl, Lorenz; Janka, Hans-Thomas

    2012-02-10

    Self-induced flavor conversions of supernova (SN) neutrinos can strongly modify the flavor-dependent fluxes. We perform a linearized flavor stability analysis with accretion-phase matter profiles of a 15M[symbol: see text] spherically symmetric model and corresponding neutrino fluxes. We use realistic energy and angle distributions, the latter deviating strongly from quasi-isotropic emission, thus accounting for both multiangle and multienergy effects. For our matter and neutrino density profile we always find stable conditions: flavor conversions are limited to the usual Mikheyev-Smirnov-Wolfenstein effect. In this case one may distinguish the neutrino mass hierarchy in a SN neutrino signal if the mixing angle θ13 is as large as suggested by recent experiments.

  5. 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....

  6. Reasons for Using Flavored Liquids among Electronic Cigarette Users: a Concept Mapping Study

    Science.gov (United States)

    Soule, Eric K.; Lopez, Alexa A.; Guy, Mignonne C.; Cobb, Caroline O.

    2016-01-01

    Background Electronic cigarettes (ECIGs) aerosolize liquids often containing flavorants for inhalation. Few studies have examined the role of flavors in ECIG use. This study’s purpose was to examine reasons for flavored ECIG use using a mixed-method approach, concept mapping (CM). Methods Forty-six past 30-day adult ECIG users recruited from vape forums/conferences completed three online CM tasks. Participants brainstormed responses to a prompt: “A specific reason I use flavored e-liquid in my electronic cigarette product is…”. The final 107 brainstormed statements were sorted by participants into groups of similar content. Participants rated each statement on a 7-point scale (1-Definitely NOT a reason to 7-Definitely a reason) based on a prompt: “This is a specific reason why I used flavored e-liquid in my electronic cigarette product in the past month.” A cluster map was generated from participants’ sorting and ratings using CM statistical software. Cluster mean ratings were compared. Results Analysis revealed five clusters of reasons for flavored ECIG use including Increased Satisfaction/Enjoyment, Better Feel/Taste than Cigarettes, Variety/Customization, Food Craving Suppression, and Social Impacts. Statements in the Increased Satisfaction/Enjoyment and Better Feel/Taste than Cigarettes clusters were rated significantly higher than statements from other clusters (psflavors were perceived as masking agents for nicotine or other bad tastes associated with cigarette smoking making ECIG use more palatable. Conclusions Flavored ECIGs are used for many reasons. Some statements suggested flavors may increase the risk of ECIG addiction. These results support continued examination of the role of flavors and ECIG use behaviors. PMID:27460860

  7. Flavor physics of leptons and dipole moments

    Energy Technology Data Exchange (ETDEWEB)

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

    2008-09-15

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

  8. Non-minimal flavored S{sub 3} x Z{sub 2} left-right symmetric model

    Energy Technology Data Exchange (ETDEWEB)

    Gomez-Izquierdo, Juan Carlos [Tecnologico de Monterrey, Campus Estado de Mexico, Estado de Mexico, Estado de Mexico (Mexico); Instituto de Ciencias Nucleares, Universidad Nacional Autonoma de Mexico, Mexico, D.F. (Mexico); Instituto de Fisica, Universidad Nacional Autonoma de Mexico, Mexico, D.F. (Mexico)

    2017-08-15

    We propose a non-minimal left-right symmetric model with parity symmetry where the fermion mixings arise as a result of imposing an S{sub 3} x Z{sub 2} flavor symmetry, and an extra Z{sup e}{sub 2} symmetry is considered in the lepton sector. Then the neutrino mass matrix possesses approximately the μ-τ symmetry. The breaking of the μ-τ symmetry induces sizable non-zero θ{sub 13}, and the deviation of θ{sub 23} from 45 {sup circle} is strongly controlled by an ε free parameter and the neutrino masses. So, an analytic study of the CP parities in the neutrino masses is carried out to constrain the ε parameter and the lightest neutrino mass that accommodate the mixing angles. The results are: (a) the normal hierarchy is ruled out for any values of the Majorana phases; (b) for the inverted hierarchy the values of the reactor and atmospheric angles are compatible up to 2, 3 σ C.L.; (c) the degenerate ordering is the most favorable such that the reactor and atmospheric angle are compatible with the experimental data for a large set of values of the free parameters. The model predicts defined regions for the effective neutrino mass, the neutrino mass scale and the sum of the neutrino masses for the favored cases. Therefore, this model may be testable by the future experiments. (orig.)

  9. A Heavy Flavor Tracker for STAR

    International Nuclear Information System (INIS)

    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.

    2005-01-01

    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

  10. 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.

  11. 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.

  12. Heavy flavor baryons in hypercentral model

    Indian Academy of Sciences (India)

    Abstract. 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 ν. The ground state masses of ...

  13. Contributed report: Flavor anarchy for Majorana neutrinos

    Indian Academy of Sciences (India)

    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.

  14. Heavy flavor baryons in hypercentral model

    Indian Academy of Sciences (India)

    Keywords. Hypercentral constituent quark model; charmed and beauty baryons; hyper-Coulomb plus power potential. Abstract. 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 ...

  15. Heavy Flavor in heavy ion collisions

    International Nuclear Information System (INIS)

    Ruan, L.J.

    2010-01-01

    The recent results on heavy flavor at the Relativistic Heavy Ion Collider will be reviewed. The results on charm cross section, heavy flavor collectivity and energy loss, color screening effect and quarkonia production mechanism will be highlighted. Precise measurements with future detector upgrades will be discussed.

  16. Heavy flavor baryons in hypercentral model

    Indian Academy of Sciences (India)

    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 ...

  17. Flavor pleasantness processing in the ventral emotion network.

    Directory of Open Access Journals (Sweden)

    Jelle R Dalenberg

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

  18. Muon g - 2 through a flavor structure on soft SUSY terms

    Energy Technology Data Exchange (ETDEWEB)

    Flores-Baez, F.V. [Universidad Autonoma de Nuevo Leon, UANL Ciudad Universitaria, FCFM, San Nicolas de los Garza, Nuevo Leon (Mexico); Gomez Bock, M. [Universidad de las Americas Puebla, UDLAP, Ex-Hacienda Sta. Catarina Martir, DAFM, Cholula, Puebla (Mexico); Mondragon, M. [Universidad Nacional Autonoma de Mexico, Instituto de Fisica, Apdo. Postal 20-364, Mexico, D.F. (Mexico)

    2016-10-15

    In this work we analyze the possibility to explain the muon anomalous magnetic moment discrepancy within theory and experiment through lepton-flavor violation processes. We propose a flavor extended MSSM by considering a hierarchical family structure for the trilinear scalar soft-supersymmetric terms of the Lagrangian, present at the SUSY breaking scale. We obtain analytical results for the rotation mass matrix, with the consequence of having non-universal slepton masses and the possibility of leptonic flavor mixing. The one-loop supersymmetric contributions to the leptonic flavor violating process τ → μγ are calculated in the physical basis, instead of using the well-known mass-insertion method. The flavor violating processes BR(l{sub i} → l{sub j}γ) are also obtained, in particular τ → μγ is well within the experimental bounds. We present the regions in parameter space where the muon g - 2 problem is either entirely solved or partially reduced through the contribution of these flavor violating processes. (orig.)

  19. 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).

  20. Lepton flavor non-conservation

    International Nuclear Information System (INIS)

    Kosmas, T.S.; Tuebingen Univ.; Leontaris, G.K.; Vergados, J.D.

    1994-01-01

    In the present work we review the most prominent lepton flavor violating processes (μ → eγ, μ → 3e, (μ - , e -) conversion, M - M oscillations etc.), in the context of unified gauge theories. Many currently fashionable extensions of the standard model are considered, such as: i) extensions of the fermion sector (right-handed neutrino); ii) minimal extensions involving additional Higgs scalars (more than one isodoublets, singly and doubly charged isosinglets, isotriplets with doubly charged members etc.); iii) supersymmetric or superstring inspired unified models emphasizing the implications of the renormalization group equations in the leptonic sector. Special attention is given to the experimentally most interesting (μ - , e - ) conversion in the presence of nuclei. The relevant nuclear aspects of the amplitudes are discussed in a number of fashionable nuclear models. The main features of the relevant experiments are also discussed, and detailed predictions of the above models are compared to the present experimental limits. (Author)

  1. Searches for lepton flavor violation

    International Nuclear Information System (INIS)

    Bryman, D.

    1986-01-01

    The search for lepton flavor violation has reached considerable sensitivity, but with only null results so far. The experiments are sensitive to new particle in the 1 to 100 TeV range arising in a variety of theories, although the constraints on the masses of such particles improve only as the inverse fourth power of branching ratios. Presenting, neutrinoless μe conversion in the field of a nucleus provides the most serious constraints for many models. New experiments on rare kaon decays γe conversion and μ → eγ will result in improved sensitivity in the next few years. Ignoring theoretical prejudice, it is important to study many different processes in the hope uncovering some new effects

  2. PHENIX recent heavy flavor results

    Energy Technology Data Exchange (ETDEWEB)

    Lim, Sanghoon

    2014-06-15

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

  3. Flavor release and perception in hard candy: influence of flavor compound-compound interactions.

    Science.gov (United States)

    Schober, Amanda L; Peterson, Devin G

    2004-05-05

    The influence of flavor compound-compound interactions on flavor release properties and flavor perception in hard candy was investigated. Hard candies made with two different modes of binary flavor delivery, (1) L-menthol and 1,8-cineole added as a mixture and (2) L-menthol and 1,8-cineole added separate from one another, were analyzed via breath analysis and sensory time-intensity testing. Single-flavor candy containing only L-menthol or 1,8-cineole was also investigated via breath analysis for comparison. The release rates of both L-menthol and 1,8-cineole in the breath were more rapid and at a higher concentration when the compounds were added to hard candy separate from one another in comparison to their addition as a mixture (conventional protocol). Additionally, the time-intensity study indicated a significantly increased flavor intensity (measured as overall cooling) for hard candy made with separate addition of these flavor compounds. In conclusion, the flavor properties of hard candy can be controlled, at least in part, by flavor compound-compound interactions and may be altered by the method of flavor delivery.

  4. The Life of an Anise-Flavored Alcoholic Beverage: Does Its Stability Cloud or Confirm Theory?

    NARCIS (Netherlands)

    Scholten, E.; Linden, van der E.; This, H.

    2008-01-01

    The well-known alcoholic beverage Pastis becomes turbid when mixed with water due to the poor solubility of trans-anethol, the anise-flavored component of Pastis in the water solution formed. This destabilization appears as the formation of micrometer-sized droplets that only very slowly grow in

  5. 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.)

  6. Contributed report: Flavor anarchy for Majorana neutrinos

    Science.gov (United States)

    Nir, Yosef; Shadmi, Yael

    2004-12-01

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

  7. Flavor release measurement from gum model system

    DEFF Research Database (Denmark)

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

    2004-01-01

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

  8. Flavor evaluation of yak butter in Tsinghai-Tibet Plateau and isolation of microorganisms contributing flavor.

    Science.gov (United States)

    Hu, SongQing; Wei, HaiLiu; Guo, ShaSha; Li, Lin; Hou, Yi

    2011-02-01

    Yak butter in Tsinghai-Tibet Plateau possesses the characters of high energy, abundant alimentation and a special flavor with certain medical and health care functions. In this paper the organoleptic flavor of yak butter was estimated, and 28 kinds of substance with different flavors were identified with the technique of coupling gas chromatography to mass spectroscopy (GC-MS). The results showed that there are many microorganisms in yak butter with natural inoculation, which contribute to the formation of its special flavors. It was found that three of these 15 microorganisms, identified as Saccharomycetaceae, Penicillium and Asperillus separately, contributed the most to flavors. The microorganisms are expected to be applied in the food industry, especially to produce dairy food with the unique flavor of yak butter. © 2010 The Authors. Journal compilation © 2010 Japanese Society of Animal Science.

  9. Lepton C P violation in a ν 2 HDM with flavor

    Science.gov (United States)

    Barradas-Guevara, E.; Félix-Beltrán, O.; Gonzalez-Canales, F.; Zeleny-Mora, M.

    2018-02-01

    In this work we propose an extension to the Standard Model in which we consider a type-III two-Higgs-doublet model (2HDM) plus massive neutrinos and the horizontal flavor symmetry S3 (ν 2 HDM ⊗S3 ). In the above framework and with the explicit breaking of flavor symmetry S3, the Yukawa matrices in the flavor-adapted basis are represented by means of a matrix with two texture zeros. Also, the active neutrinos are considered as Majorana particles and their masses are generated through the type-I seesaw mechanism. The unitary matrices that diagonalize the mass matrices, as well as the flavor-mixing matrices, are expressed in terms of fermion mass ratios. Consequently, in the mass basis the entries of the Yukawa matrices naturally acquire the form of the so-called Cheng-Sher ansatz. For the leptonic sector of ν 2 HDM ⊗S3, we compare, through a χ2 likelihood test, the theoretical expressions of the flavor-mixing angles with the masses and flavor-mixing leptons current experimental data. The results obtained in this χ2 analysis are in very good agreement with the current experimental data. We also obtain allowed value ranges for the "Dirac-like" phase factor, as well as for the two Majorana phase factors. Furthermore, we study the phenomenological implications of these numerical values of the C P -violation phases on the neutrinoless double-beta decay, and for long baseline neutrino oscillation experiments such as T2K, NO ν A , and DUNE.

  10. 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 is...

  11. 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 to...

  12. 21 CFR 172.585 - Sugar beet extract flavor base.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Sugar beet extract flavor base. 172.585 Section 172... CONSUMPTION Flavoring Agents and Related Substances § 172.585 Sugar beet extract flavor base. Sugar beet extract flavor base may be safely used in food in accordance with the provisions of this section. (a...

  13. Theoretically palatable flavor combinations of astrophysical neutrinos

    International Nuclear Information System (INIS)

    Bustamante, Mauricio

    2015-07-01

    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.

  14. 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.

  15. Prospects in lepton-flavor violation

    International Nuclear Information System (INIS)

    Hoffman, C.M.

    1982-01-01

    The theoretical and experimental situation regarding lepton-flavor conservation is reviewed and upcoming experiments are described. It is concluded that future improvements in experimental sensitivities will require higher flux, higher quality muon and kaon beams

  16. Progress in Flavor Physics (1/3)

    CERN Multimedia

    CERN. Geneva

    2013-01-01

    We present a pedagogical introduction to quark flavor physics, within and beyond the Standard Model. Particular attention is devoted to the phenomenology of B and D decays, in view of recent and possible future results at the LHC experiments.

  17. Prenatal flavor exposure affects flavor recognition and stress-related behavior of piglets.

    Science.gov (United States)

    Oostindjer, Marije; Bolhuis, J Elizabeth; van den Brand, Henry; Kemp, Bas

    2009-11-01

    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 (re)exposure to this flavor. Furthermore, we investigated whether varying stress levels, caused by different test settings, affected behavior of animals during (re)exposure. Piglets were exposed to anisic flavor through the maternal diet during late gestation and/or during lactation or never. Piglets that were prenatally exposed to the flavor through the maternal diet behaved differently compared with unexposed pigs during reexposure to the flavor in several tests, suggesting recognition of the flavor. The differences between groups were more pronounced in tests with relatively high stress levels. This suggests that stress levels, caused by the design of the test, can affect the behavior shown in the presence of the flavor. We conclude that prenatal flavor exposure affects behaviors of piglets that are indicative of recognition and that these behaviors are influenced by stress levels during (re)exposure.

  18. Towards a Theory of Flavor from Orbifold GUTs

    CERN Document Server

    Hall, Lawrence J.; Okui, Takemichi; Tucker-Smith, David; Hall, Lawrence; March-Russell, John; Okui, Takemichi; Smith, David

    2004-01-01

    We show that the recently constructed 5-dimensional supersymmetric $S^1/(Z_2\\times Z_2')$ orbifold GUT models allow an appealing explanation of the observed hierarchical structure of the quark and lepton masses and mixing angles. Flavor hierarchies arise from the geometrical suppression of some couplings when fields propagate in different numbers of dimensions, or on different fixed branes. Restrictions arising from locality in the extra dimension allow interesting texture zeroes to be easily generated. In addition the detailed nature of the SU(5)-breaking orbifold projections lead to simple theories where $b-\\tau$ unification is maintained but similar disfavored SU(5) relations for the lighter generations are naturally avoided. We find that simple 5d models based on $S^1/(Z_2\\times Z_2')$ are strikingly successful in explaining many features of the masses and mixing angles of the 2nd and 3rd generation. Successful three generation models of flavor including neutrinos are constructed by generalizing the $S^1/...

  19. 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...

  20. 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.)

  1. Three-flavor color superconductivity

    International Nuclear Information System (INIS)

    Malekzadeh, H.

    2007-12-01

    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 3 He), 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 a small region of intermediate densities where the 2SC/A * phase is favored. It is shown that the 2SC phase is identical to the A * 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.)

  2. Heavy Flavor Production in ATLAS

    CERN Document Server

    Stahl, T

    2009-01-01

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

  3. 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. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  4. Flavor and CP Invariant Composite Higgs Models

    CERN Document Server

    Redi, Michele

    2011-01-01

    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)_U x SU(3)_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 "Minima...

  5. Discrete symmetries, cabibbo universality and flavor mixing angles

    International Nuclear Information System (INIS)

    Branco, C.G.

    1977-12-01

    A six quark SU(2)sub(L) (x) SU(2)sub(R) x U(1) model with additional discrete symmetries is proposed, where deviations from exact Cabibbo universality are naturally small, and the correct value for the Cabibbo angle is obtained. (orig.) [de

  6. Fermion flavor mixing in models with dynamical mass generation

    Czech Academy of Sciences Publication Activity Database

    Beneš, Petr

    2010-01-01

    Roč. 81, č. 6 (2010), 065029/1-065029/13 ISSN 1550-7998 Institutional research plan: CEZ:AV0Z10480505 Keywords : weak interactions * particle physics * neutrino masses Subject RIV: BE - Theoretical Physics Impact factor: 4.964, year: 2010

  7. Power-constrained supercomputing

    Science.gov (United States)

    Bailey, Peter E.

    As we approach exascale systems, power is turning from an optimization goal to a critical operating constraint. With power bounds imposed by both stakeholders and the limitations of existing infrastructure, achieving practical exascale computing will therefore rely on optimizing performance subject to a power constraint. However, this requirement should not add to the burden of application developers; optimizing the runtime environment given restricted power will primarily be the job of high-performance system software. In this dissertation, we explore this area and develop new techniques that extract maximum performance subject to a particular power constraint. These techniques include a method to find theoretical optimal performance, a runtime system that shifts power in real time to improve performance, and a node-level prediction model for selecting power-efficient operating points. We use a linear programming (LP) formulation to optimize application schedules under various power constraints, where a schedule consists of a DVFS state and number of OpenMP threads for each section of computation between consecutive message passing events. We also provide a more flexible mixed integer-linear (ILP) formulation and show that the resulting schedules closely match schedules from the LP formulation. Across four applications, we use our LP-derived upper bounds to show that current approaches trail optimal, power-constrained performance by up to 41%. This demonstrates limitations of current systems, and our LP formulation provides future optimization approaches with a quantitative optimization target. We also introduce Conductor, a run-time system that intelligently distributes available power to nodes and cores to improve performance. The key techniques used are configuration space exploration and adaptive power balancing. Configuration exploration dynamically selects the optimal thread concurrency level and DVFS state subject to a hardware-enforced power bound

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

    International Nuclear Information System (INIS)

    Altmannshofer, Wolfgang

    2010-01-01

    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 B s mixing

  9. 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

  10. Flavor preference conditioning by different sugars in sweet ageusic Trpm5 knockout mice.

    Science.gov (United States)

    Sclafani, Anthony; Ackroff, Karen

    2015-03-01

    Knockout (KO) mice missing the taste signaling protein Trpm5 have greatly attenuated sweetener preferences but develop strong preferences for glucose in 24-h tests, which is attributed to post-oral sugar conditioning. Trpm5 KO mice express mild preferences for galactose but no preferences for fructose in 24-h tests, which suggests that these sugars differ in their post-oral reinforcing effects. Here we investigated sugar-conditioned flavor preferences in Trpm5 KO and C57BL/6J wildtype (B6) mice. The mice were trained to consume a flavored (CS+, e.g. grape) 8% sugar solution and flavored (CS-, e.g., cherry) water on alternating days followed by two-bottle choice tests with CS+ vs. CS- flavors in water and with unflavored sugar vs. water. The KO mice displayed strong preferences (>80%) for the CS+ glucose and CS+ galactose but not for the CS+ fructose flavor. They also preferred glucose and galactose, but not fructose to water. In contrast, the B6 mice preferred all three CS+ flavors to the CS- flavor, and all three sugars to water. In tests with the non-metabolizable sugar α-methyl-d-glucopyranoside (MDG), the KO and B6 mice preferred 8% MDG to water but did not prefer the CS+ 8% MDG to CS-. However, they preferred a CS+ flavor mixed with 4% MDG over the CS- flavor. Trpm5 KO mice also preferred galactose and MDG to fructose in direct choice tests. The Trpm5 KO data indicate that glucose and, to a lesser extent, galactose and MDG have post-oral reinforcing actions that stimulate intake and preference while fructose has a much weaker effect. The CS+ flavor and sugar preferences of B6 mice may be mediated by the sweet taste and/or post-oral actions of the various sugars. Glucose, galactose, and MDG, but not fructose, are ligands for the sodium-glucose transporter 1 (SGLT1) which is implicated in post-oral sugar conditioning in B6 mice. Copyright © 2014 Elsevier Inc. All rights reserved.

  11. Minimally allowed beta beata 0_nu rates from approximate flavor symmetries

    Energy Technology Data Exchange (ETDEWEB)

    Jenkins, James [Los Alamos National Laboratory

    2008-01-01

    Neutrinoless double beta decay ({beta}{beta}0{nu}) is the only realistic probe of Majorana neutrinos. In the standard scenario, dominated by light neutrino exchange, the process amplitude is proportional to m{sub ee} , the e - e element of the Majorana mass matrix. This is expected to hold true for small {beta}{beta}{nu} rates ({Gamma}{sub {beta}{beta}0{nu}}), even in the presence of new physics. Naively, current data allows for vanishing m{sub ee} , but this should be protected by an appropriate flavor symmetry. All such symmetries lead to mass matrices inconsistent with oscillation phenomenology. Hence, Majorana neutrinos imply nonzero {Gamma}{sub {beta}{beta}0{nu}}. I perform a spurion analysis to break all possible abelian symmetries that guarantee {Gamma}{sub {beta}{beta}0{nu}} = 0 and search for minimally allowed m{sub ee} values. Specifically, I survey 259 broken structures to yield m{sub ee} values and current phenomenological constraints under a variety of scenarios. This analysis also extracts predictions for both neutrino oscillation parameters and kinematic quantities. Assuming reasonable tuning levels, I find that m{sub ee} > 4 x 10{sup -6} eV at 99% confidence. Bounds below this value would indicate the Dirac neutrino nature or the existence of new light (eV-MeV scale) degrees of freedom that can potentially be probed elsewhere. This limit can be raised by improvements in neutrino parameter measurements, particularly of the reactor mixing angle, depending on the best fit parameter values. Such improvements will also significantly constrain the available model space and aid in future constructions.

  12. 7 keV sterile neutrino dark matter from split flavor mechanism

    Energy Technology Data Exchange (ETDEWEB)

    Ishida, Hiroyuki [Tohoku Univ., Sendai (Japan). Dept. of Physics; Jeong, Kwang Sik [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Takahashi, Fuminobu [Tohoku Univ., Sendai (Japan). Dept. of Physics; Tokyo Univ., Kashiwa (Japan). Kavli IPMU, TODIAS

    2014-02-15

    The recently discovered X-ray line at about 3.5 keV can be explained by sterile neutrino dark matter with mass, m{sub s}≅ 7 keV, and the mixing, sin{sup 2}2θ∝10{sup -10}. Such sterile neutrino is more long-lived than estimated based on the seesaw formula, which strongly suggests an extra flavor structure in the seesaw sector. We show that one can explain both the small mass and the longevity based on the split flavor mechanism where the breaking of flavor symmetry is tied to the breaking of the B-L symmetry. In a supersymmetric case we find that the 7 keV sterile neutrino implies the gravitino mass about 100 TeV.

  13. On the flavor problem in strongly coupled theories

    Energy Technology Data Exchange (ETDEWEB)

    Bauer, Martin

    2012-11-28

    This thesis is on the flavor problem of Randall Sundrum models and their strongly coupled dual theories. These models are particularly well motivated extensions of the Standard Model, because they simultaneously address the gauge hierarchy problem and the hierarchies in the quark masses and mixings. In order to put this into context, special attention is given to concepts underlying the theories which can explain the hierarchy problem and the flavor structure of the Standard Model (SM). The AdS/CFT duality is introduced and its implications for the Randall Sundrum model with fermions in the bulk and general bulk gauge groups is investigated. It is shown that the different terms in the general 5D propagator of a bulk gauge field can be related to the corresponding diagrams of the strongly coupled dual, which allows for a deeper understanding of the origin of flavor changing neutral currents generated by the exchange of the Kaluza Klein excitations of these bulk fields. In the numerical analysis, different observables which are sensitive to corrections from the tree-level exchange of these resonances will be presented on the basis of updated experimental data from the Tevatron and LHC experiments. This includes electroweak precision observables, namely corrections to the S and T parameters followed by corrections to the Zb anti b vertex, flavor changing observables with flavor changes at one vertex, viz. B(B{sub d}{yields}{mu}{sup +}{mu}{sup -}) and B(B{sub s}{yields}{mu}{sup +}{mu}{sup -}), and two vertices, viz. S{sub {psi}{phi}} and vertical stroke {epsilon}{sub K} vertical stroke, as well as bounds from direct detection experiments. The analysis will show that all of these bounds can be brought in agreement with a new physics scale {Lambda}{sub NP} in the TeV range, except for the CP violating quantity vertical stroke {epsilon}{sub K} vertical stroke, which requires {Lambda}{sub NP}=O(10) TeV in the absence of fine-tuning. The numerous modifications of the

  14. Smoking expectancies for flavored and non-flavored cigarettes among college students.

    Science.gov (United States)

    Ashare, Rebecca L; Hawk, Larry W; Cummings, K Michael; O'Connor, Richard J; Fix, Brian V; Schmidt, William C

    2007-06-01

    Several tobacco companies have introduced specially flavored cigarettes, yet little is known about their appeal among college student nonsmokers, regular smokers, and those susceptible to smoking. Undergraduates (N=424) rated 12 brands of cigarettes on multiple attributes based on manufacturer advertisements. This paper focused on two brands with flavored and non-flavored versions (Camel and Salem). Despite brand, regular smokers and those susceptible to smoking initiation had higher positive expectancies and lower negative expectancies about smoking than nonsmokers. Flavored cigarettes elicited higher positive expectancies than non-flavored counterparts across all groups, including nonsmokers. Indeed, the degree to which flavored Camels had higher positive expectancies than Camel Lights was at least as large in a group of susceptible nonsmokers and experimenters (susceptible/experimenters). Despite being present in nonsmokers and susceptible/experimenters, negative expectancies were significantly lower for flavored versus non-flavored brands. Logistic regressions revealed that positive expectancies predicted "intention to try" each brand for regular smokers and susceptible/experimenters. These findings suggest that targeting the marketing of positive attributes may be useful in preventing smoking behavior.

  15. 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

  16. Flavor changing effects in theories with a heavy Z' boson with family nonuniversal couplings

    International Nuclear Information System (INIS)

    Langacker, Paul; Pluemacher, Michael

    2000-01-01

    There are theoretical and phenomenological motivations that there may exist additional heavy Z ' bosons with family nonuniversal couplings. Flavor mixing in the quark and lepton sectors will then lead to flavor changing couplings of the heavy Z ' , and also of the ordinary Z when Z-Z ' mixing is included. The general formalism of such effects is described, and applications are made to a variety of flavor changing and CP-violating tree and loop processes. Results are described for three specific cases motivated by a specific heterotic string model and by phenomenological considerations, including cases in which all three families have different couplings, and those in which the first two families, but not the third, have the same couplings. Even within a specific theory the results are model dependent because of unknown quark and lepton mixing matrices. However, assuming that typical mixings are comparable to the Cabibbo-Kobayashi-Maskawa matrix, processes such as coherent μ-e conversion in a muonic atom, K 0 -K(bar sign) 0 and B-B(bar sign) mixing, ε, and ε ' /ε lead to significant constraints on Z ' bosons in the theoretically and phenomenologically motivated range M Z ' ∼1 TeV. (c) 2000 The American Physical Society

  17. Flavorful hybrid anomaly-gravity mediation

    International Nuclear Information System (INIS)

    Gross, Christian; Hiller, Gudrun

    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 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.

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

    OpenAIRE

    Seray Kabaran

    2017-01-01

    Early experiences with food flavors lead up to children’s food preferences and develop long-lasting flavor preferences and healthy eating habits. The process of flavor learning begins during pregnancy by the foods eaten by mothers which pass to the amniotic fluid. Some flavors coming from the mother’s diet that pass to the amniotic fluid are detected by the fetus. This flavor learning continues after birth with breastfeeding, since the human milk is composed of flavors which reflect the foods...

  19. Slepton non-universality in the flavor-effective MSSM

    Science.gov (United States)

    López-Ibáñez, M. Luisa; Melis, Aurora; Pérez, M. Jay; Vives, Oscar

    2017-11-01

    Supersymmetric theories supplemented by an underlying flavor-symmetry G_f provide a rich playground for model building aimed at explaining the flavor structure of the Standard Model. In the case where supersymmetry breaking is mediated by gravity, the soft-breaking Lagrangian typically exhibits large tree-level flavor violating effects, even if it stems from an ultraviolet flavor-conserving origin. Building on previous work, we continue our phenomenological analysis of these models with a particular emphasis on leptonic flavor observables. We consider three representative models which aim to explain the flavor structure of the lepton sector, with symmetry groups G_f=Δ (27) , A 4, and S 3.

  20. Is the tri-bimaximal mixing accidental?

    CERN Document Server

    Abbas, Mohammed

    2010-01-01

    The Tri-bimaximal (TBM) mixing is not accidental if structures of the corresponding leptonic mass matrices follow immediately from certain (residual or broken) flavor symmetry. We develop a simple formalism which allows one to analyze effects of deviations of the lepton mixing from TBM on structure of the neutrino mass matrix and on underlying flavor symmetry. We show that possible deviations from the TBM mixing can lead to strong modifications of the mass matrix and strong violation of the TBM mass relations. As a result, the mass matrix may have an "anarchical" structure with random values of elements or it may have some symmetry which differs from the TBM symmetry. Interesting examples include matrices with texture zeros, matrices with certain "flavor alignment" as well as hierarchical matrices with a two-component structure, where the dominant and sub-dominant contributions have different symmetries. This opens up new approaches to understand the lepton mixing.

  1. D-foam-induced flavor condensates and breaking of supersymmetry in free Wess-Zumino fluids

    CERN Document Server

    Mavromatos, Nick E; Tarantino, Walter; 10.1103/PhysRevD.84.044050

    2011-01-01

    Recently {[}N. E. Mavromatos and S. Sarkar, New J. Phys. 10, 073009 (2008); N. E. Mavromatos, S. Sarkar, and W. Tarantino, Phys. Rev. D 80, 084046 (2009)], we argued that a particular model of string-inspired quantum space-time foam (D-foam) may induce oscillations and mixing among flavored particles. As a result, rather than the mass-eigenstate vacuum, the correct ground state to describe the underlying dynamics is the flavor vacuum, proposed some time ago by Blasone and Vitiello as a description of quantum field theories with mixing. At the microscopic level, the breaking of target-space supersymmetry is induced in our space-time foam model by the relative transverse motion of brane defects. Motivated by these results, we show that the flavor vacuum, introduced through an inequivalent representation of the canonical (anti-) commutation relations, provides a vehicle for the breaking of supersymmetry at a low-energy effective field-theory level; on considering the flavor-vacuum expectation value of the energy...

  2. b{yields}s decays in a model with Z-mediated flavor changing neutral current

    Energy Technology Data Exchange (ETDEWEB)

    Alok, Ashutosh Kumar [Indian Institute of Technology Rajasthan, Jodhpur (India); Gangal, Shireen [DESY Hamburg (Germany). Theory Group

    2012-09-15

    In the scenario with Z mediated flavor changing neutral current occurring at the tree level due to the addition of a vector-like isosinglet down-type quark d' to the SM particle spectrum, we perform a {chi}{sup 2} fit using the flavor physics data and obtain the best fit value along with errors of the tree level Zbs coupling, U{sub sb}. The fit indicates that the new physics coupling is constrained to be small: we obtain vertical stroke U{sub sb} vertical stroke {<=}3.40 x 10{sup -4} at 3{sigma}. Still this does allow for the possibility of new physics signals in some of the observables such as semileptonic CP asymmetry in B{sub s} decays.

  3. Exploring Constrained Creative Communication

    DEFF Research Database (Denmark)

    Sørensen, Jannick Kirk

    2017-01-01

    Creative collaboration via online tools offers a less ‘media rich’ exchange of information between participants than face-to-face collaboration. The participants’ freedom to communicate is restricted in means of communication, and rectified in terms of possibilities offered in the interface. How do...... these constrains influence the creative process and the outcome? In order to isolate the communication problem from the interface- and technology problem, we examine via a design game the creative communication on an open-ended task in a highly constrained setting, a design game. Via an experiment the relation...... between communicative constrains and participants’ perception of dialogue and creativity is examined. Four batches of students preparing for forming semester project groups were conducted and documented. Students were asked to create an unspecified object without any exchange of communication except...

  4. Horizontal symmetries for the supersymmetric flavor problem

    CERN Document Server

    Pomarol, A; Pomarol, Alex; Tommasini, Daniele

    1996-01-01

    The heaviness of the third family fermions and the experimental absence of large flavor violating processes suggest, in supersymmetric theories, that the three families belong to a 2+1 representation of a horizontal symmetry G_H. In this framework, we discuss a class of models based on the group U(2) that describe the fermion flavor structure and are compatible with an underlying GUT. We study the phenomenology of these models and focus on two interesting scenarios: In the first one, the first and second family scalars are assumed to be heavier than the weak scale allowing for complex soft supersymmetry breaking terms. In the second one, all the CP-violating phases are assumed to be small. Both scenarios present a rich phenomenology in agreement with constraints from flavor violating processes and electric dipole moments.

  5. Unquenched flavor on the Higgs branch

    Science.gov (United States)

    Faedo, Antón F.; Mateos, David; Pantelidou, Christiana; Tarrıo, Javier

    2016-11-01

    We construct the gravity duals of the Higgs branches of three-dimensional (four-dimensional) super Yang-Mills theories coupled to N 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 f flavor D6-branes (D7-branes) on the background of N 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.

  6. Some Problems with Neutrino Flavor Oscillation Theory

    CERN Document Server

    Williams, J M

    2002-01-01

    This poster session explains three theoretical shortcomings of the usual neutrino oscillation theory and illustrates that theory's empirical weakness. Heisenberg's uncertainty principle shows that a superposition of independent mass eigenstates can not be propagated as postulated to long distances. There is no justification for assuming that mass eigenstate phases may evolve independently during propagation while directions of propagation may not. A difference in masses among the propagating states, a hierarchy in masses among neutrinos, and a different mixture of states for different final flavors, is inconsistent with conservation of energy, momentum, or both. The uncertainty in mass state postulated to permit oscillation in flavor state is inadequate for flavor oscillation in any experiment yet performed. Even if viewed as a way of defining an arbitrary function to fit curves to the data, the usual oscillation theory may require four free parameters to fit five benchmark data points. An empirical fit is sh...

  7. Adding Flavor to Beverages with Non-Conventional Yeasts

    Directory of Open Access Journals (Sweden)

    Davide Ravasio

    2018-02-01

    Full Text Available Fungi produce a variety of volatile organic compounds (VOCs during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products. We evaluated the fermentation ability and aroma profiles of non-conventional yeasts that have been associated with various food sources. A total of 60 strains were analyzed with regard to their fermentation and flavor profile. Species belonging to the genera Candida, Pichia and Wickerhamomyces separated best from lager yeast strains according to a principal component analysis taking alcohol and ester production into account. The speed of fermentation and sugar utilization were analysed for these strains. Volatile aroma-compound formation was assayed via gas chromatography. Several strains produced substantially higher amounts of aroma alcohols and esters compared to the lager yeast strain Weihenstephan 34/70. Consequently, co-fermentation of this lager yeast strain with a Wickerhamomyces anomalus strain generated an increased fruity-flavour profile. This demonstrates that mixed fermentations utilizing non-Saccharomyces cerevisiae biodiversity can enhance the flavour profiles of fermented beverages.

  8. Flavor universal resonances and warped gravity

    Energy Technology Data Exchange (ETDEWEB)

    Agashe, Kaustubh; Du, Peizhi; Hong, Sungwoo; Sundrum, Raman [Maryland Center for Fundamental Physics, Department of Physics,University of Maryland, College Park, MD 20742 (United States)

    2017-01-04

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

  9. Indirect CP violation and implications for D0-D0 and Bs-Bs mixing

    International Nuclear Information System (INIS)

    Kagan, Alexander L.; Sokoloff, Michael D.

    2009-01-01

    The two kinds of indirect CP violation in neutral meson systems are related, in the absence of new weak phases in decay. The result is a model-independent expression relating CP violation in mixing, CP violation in the interference of decays with and without mixing, and the meson mass and width differences. It relates the semileptonic and time-dependent CP asymmetries, and pairs of time-dependent CP asymmetries in D 0 decays to non-CP eigenstates. CP violation in the interference of decays with and without mixing is related to the mixing parameters of relevance to model building: the off-diagonal mixing matrix elements |M 12 |, |Γ 12 |, and φ 12 ≡arg(M 12 /Γ 12 ). Incorporating this relation into a fit to the D 0 -D 0 mixing data implies a level of sensitivity to |φ 12 D | of 0.10 (rad) at 1σ. The formalism is extended to include new weak phases in decay, and in Γ 12 . The phases are highly constrained by direct CP violation measurements. Consequently, the bounds on |φ 12 D | are not significantly altered, and the effects of new weak phases in decay could be difficult to observe at a high luminosity flavor factory (D 0 ) or at the LHC (B s ) via violations of the above relations, unlike in direct CP violation.

  10. Quark Model Contributions to Parton Flavor Asymmetry

    Science.gov (United States)

    Benesh, C. J.; Olivares, V.; Londergan, J. T.

    2003-04-01

    Simple Quark model calculations of the nucleon sea yield an excess of baru over bard anti-quarks, exactly opposite to what is observed. By calculating the effects of flavor-dependent corrections to the energies of the lowest lying four 4Q-barQ states in the sea, we investigate the extent to which the sign of the flavor asymmetry can be reversed in these models without the explicit introduction of mesonic degrees of freedom. Sea quark polarizations and charge asymmetries are also calculated.

  11. Higgs-induced lepton flavor violation

    Energy Technology Data Exchange (ETDEWEB)

    Goudelis, Andreas; Lebedev, Oleg [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Park, Jae-hyeon [Technische Univ. Dresden (Germany). Inst. fuer Kern- und Teilchenphysik

    2011-11-15

    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 {tau}'s. (orig.)

  12. Review of Minimal Flavor Constraints for Technicolor

    DEFF Research Database (Denmark)

    S. Fukano, Hidenori; Sannino, Francesco

    2010-01-01

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

  13. Multipartite entangled states in particle mixing

    International Nuclear Information System (INIS)

    Blasone, M.; Dell'Anno, F.; De Siena, S.; Di Mauro, M.; Illuminati, F.

    2008-01-01

    In the physics of flavor mixing, the flavor states are given by superpositions of mass eigenstates. By using the occupation number to define a multiqubit space, the flavor states can be interpreted as multipartite mode-entangled states. By exploiting a suitable global measure of entanglement, based on the entropies related to all possible bipartitions of the system, we analyze the correlation properties of such states in the instances of three- and four-flavor mixing. Depending on the mixing parameters, and, in particular, on the values taken by the free phases, responsible for the CP-violation, entanglement concentrates in certain bipartitions. We quantify in detail the amount and the distribution of entanglement in the physically relevant cases of flavor mixing in quark and neutrino systems. By using the wave packet description for localized particles, we use the global measure of entanglement, suitably adapted for the instance of multipartite mixed states, to analyze the decoherence, induced by the free evolution dynamics, on the quantum correlations of stationary neutrino beams. We define a decoherence length as the distance associated with the vanishing of the coherent interference effects among massive neutrino states. We investigate the role of the CP-violating phase in the decoherence process.

  14. 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

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

    Science.gov (United States)

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

    2010-11-01

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

  16. Minimal constrained supergravity

    Directory of Open Access Journals (Sweden)

    N. Cribiori

    2017-01-01

    Full Text Available We describe minimal supergravity models where supersymmetry is non-linearly realized via constrained superfields. We show that the resulting actions differ from the so called “de Sitter” supergravities because we consider constraints eliminating directly the auxiliary fields of the gravity multiplet.

  17. The effect of refrigerated and frozen storage on butter flavor and texture.

    Science.gov (United States)

    Krause, A J; Miracle, R E; Sanders, T H; Dean, L L; Drake, M A

    2008-02-01

    Butter is often stored for extended periods of time; therefore, it is important for manufacturers to know the refrigerated and frozen shelf life. The objectives of this study were to characterize the effect of refrigerated and frozen storage on the sensory and physical characteristics of butter. Fresh butter was obtained on 2 occasions from 2 facilities in 113-g sticks and 4-kg bulk blocks (2 facilities, 2 package forms). Butters were placed into both frozen (-20 degrees C) and refrigerated storage (5 degrees C). Frozen butters were sampled after 0, 6, 12, 15, and 24 mo; refrigerated butters were sampled after 0, 3, 6, 9, 12, 15, and 18 mo. Every 3 mo, oxidative stability index (OSI) and descriptive sensory analysis (texture, flavor, and color) were conducted. Every 6 mo, peroxide value (PV), free fatty acid value (FFV), fatty acid profiling, vane, instrumental color, and oil turbidity were examined. A mixed-model ANOVA was conducted to characterize the effects of storage time, temperature, and package type. Storage time, temperature, and package type affected butter flavor, OSI, PV, and FFV. Refrigerated butter quarters exhibited refrigerator/stale off-flavors concurrent with increased levels of oxidation (lower oxidative stability and higher PV and FFV) within 6 mo of refrigerated storage, and similar trends were observed for refrigerated bulk butter after 9 mo. Off-flavors were not evident in frozen butters until 12 or 18 mo for quarters and bulk butters, respectively. Off-flavors in frozen butters were not correlated with instrumental oxidation measurements. Because butter is such a desirable fat source in terms of flavor and textural properties, it is important that manufacturers understand how long their product can be stored before negative attributes develop.

  18. Prenatal and Postnatal Flavor Learning by Human Infants

    OpenAIRE

    Mennella, Julie A.; Jagnow, Coren P.; Beauchamp, Gary K.

    2001-01-01

    Background. Flavors from the mother’s diet during pregnancy are transmitted to amniotic fluid and swallowed by the fetus. Consequently, the types of food eaten by women during pregnancy and, hence, the flavor principles of their culture may be experienced by the infants before their first exposure to solid foods. Some of these same flavors will later be experienced by infants in breast milk, a liquid that, like amniotic fluid, comprises flavors that directly reflect the foods, spices, and bev...

  19. Astrophysical neutrinos flavored with beyond the Standard Model physics

    International Nuclear Information System (INIS)

    Rasmussen, Rasmus W.; Ackermann, Markus; Winter, Walter; Lechner, Lukas; Kowalski, Marek; Humboldt-Universitaet, Berlin

    2017-07-01

    We systematically study the allowed parameter space for the flavor composition of astrophysical neutrinos measured at Earth, including beyond the Standard Model theories at production, during propagation, and at detection. One motivation is to illustrate the discrimination power of the next-generation neutrino telescopes such as IceCube-Gen2. We identify several examples that lead to potential deviations from the standard neutrino mixing expectation such as significant sterile neutrino production at the source, effective operators modifying the neutrino propagation at high energies, dark matter interactions in neutrino propagation, or non-standard interactions in Earth matter. IceCube-Gen2 can exclude about 90% of the allowed parameter space in these cases, and hence will allow to efficiently test and discriminate models. More detailed information can be obtained from additional observables such as the energy-dependence of the effect, fraction of electron antineutrinos at the Glashow resonance, or number of tau neutrino events.

  20. Astrophysical neutrinos flavored with beyond the Standard Model physics

    Science.gov (United States)

    Rasmussen, Rasmus W.; Lechner, Lukas; Ackermann, Markus; Kowalski, Marek; Winter, Walter

    2017-10-01

    We systematically study the allowed parameter space for the flavor composition of astrophysical neutrinos measured at Earth, including beyond the Standard Model theories at production, during propagation, and at detection. One motivation is to illustrate the discrimination power of the next-generation neutrino telescopes such as IceCube-Gen2. We identify several examples that lead to potential deviations from the standard neutrino mixing expectation such as significant sterile neutrino production at the source, effective operators modifying the neutrino propagation at high energies, dark matter interactions in neutrino propagation, or nonstandard interactions in Earth matter. IceCube-Gen2 can exclude about 90% of the allowed parameter space in these cases, and hence will allow us to efficiently test and discriminate between models. More detailed information can be obtained from additional observables such as the energy dependence of the effect, fraction of electron antineutrinos at the Glashow resonance, or number of tau neutrino events.

  1. No collective neutrino flavor conversions during the supernova accretion phase.

    Science.gov (United States)

    Chakraborty, Sovan; Fischer, Tobias; Mirizzi, Alessandro; Saviano, Ninetta; Tomàs, Ricard

    2011-10-07

    We perform a dedicated study of the supernova (SN) neutrino flavor evolution during the accretion phase, using results from recent neutrino radiation hydrodynamics simulations. In contrast to what was expected in the presence of only neutrino-neutrino interactions, we find that the multiangle effects associated with the dense ordinary matter suppress collective oscillations. The matter suppression implies that neutrino oscillations will start outside the neutrino decoupling region and therefore will have a negligible impact on the neutrino heating and the explosion dynamics. Furthermore, the possible detection of the next galactic SN neutrino signal from the accretion phase, based on the usual Mikheyev-Smirnov-Wolfenstein effect in the SN mantle and Earth matter effects, can reveal the neutrino mass hierarchy in the case that the mixing angle θ(13) is not very small.

  2. 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...

  3. 7 CFR 58.718 - Flavor ingredients.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Flavor ingredients. 58.718 Section 58.718 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE...

  4. Hot topics in flavor physics at CDF

    Energy Technology Data Exchange (ETDEWEB)

    Jun, Soon Yung; /Carnegie Mellon U.

    2005-01-01

    Hot topics in flavor physics at CDF are reviewed. Selected results of top, beauty, charm physics and exotic states in about 200 pb{sup -1} data collected by the CDF II detector in p{bar p} collisions at {radical}s = 1.96 TeV at the Fermilab Tevatron are presented.

  5. SuperB, the super flavor factory

    Science.gov (United States)

    Hitlin, D. G.

    2009-06-01

    Heavy flavor physics measurements, in particular B and τ physics results from the B Factories, currently provide strong constraints on models of physics beyond the Standard Model. SuperB, a next generation asymmetric collider with 50 to 100 times the luminosity of existing colliders, can, in a dialog with LHC and ILC, provide unique insights into New Physics phenomena seen at those machines.

  6. Heavy flavored jet modification in CMS

    CERN Document Server

    AUTHOR|(CDS)2084335

    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...

  7. 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

  8. 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.

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

    Science.gov (United States)

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

    2013-01-01

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

  10. A three-site gauge model for flavor hierarchies and flavor anomalies

    Science.gov (United States)

    Bordone, Marzia; Cornella, Claudia; Fuentes-Martín, Javier; Isidori, Gino

    2018-04-01

    We present a three-site Pati-Salam gauge model able to explain the Standard Model flavor hierarchies while, at the same time, accommodating the recent experimental hints of lepton-flavor non-universality in B decays. The model is consistent with low- and high-energy bounds, and predicts a rich spectrum of new states at the TeV scale that could be probed in the near future by the high-pT experiments at the LHC.

  11. The effect of homogenization pressure on the flavor and flavor stability of whole milk powder.

    Science.gov (United States)

    Park, Curtis W; Drake, MaryAnne

    2017-07-01

    Flavor is one of the key factors that can limit the application and shelf life of dried dairy ingredients. Many off-flavors are caused during ingredient manufacture that carry through into ingredient applications and decrease consumer acceptance. The objective of this research was to investigate the effect of homogenization pressure on the flavor and flavor stability of whole milk powder (WMP). Whole milk powder was produced from standardized pasteurized whole milk that was evaporated to 50% solids (wt/wt), homogenized in 2 stages with varying pressures (0/0, 5.5/1.4, 11.0/2.8, or 16.5/4.3 MPa), and spray dried. Whole milk powder was evaluated at 0, 3, and 6 mo of storage at 21°C. Sensory properties were evaluated by descriptive analysis. Volatile compounds were analyzed by sorptive stir bar extraction with gas chromatography-mass spectrometry. Fat globule size in condensed whole milk and particle size of powders were measured by laser diffraction. Surface free fat, inner free fat, and encapsulated fat of WMP were measured by solvent extractions. Phospholipid content was measured by ultra-high-performance liquid chromatography-evaporative light scattering. Furosine in WMP was analyzed by ultra-high-performance liquid chromatography-mass spectrometry. Increased homogenization pressure decreased cardboard and painty flavors, volatile lipid oxidation compound concentrations, fat globule size in condensed milk, surface free fat, and inner free fat in WMP. Encapsulated fat increased and phospholipid-to-encapsulated fat ratio decreased with higher homogenization pressure. Surface free fat in powders increased cardboard flavor and lipid oxidation. These results indicate that off-flavors were decreased with increased homogenization pressures in WMP due to the decrease in free fat. To decrease off-flavor intensities in WMP, manufacturers should carefully evaluate these parameters during ingredient manufacture. Copyright © 2017 American Dairy Science Association. Published

  12. Search for flavor-changing nonstandard neutrino interactions using ν_e appearance in MINOS

    OpenAIRE

    Adamson, P.; Mualem, L.; Newman, H. B.; Orchanian, M.; Patterson, R. B.

    2017-01-01

    We report new constraints on flavor-changing nonstandard neutrino interactions from the MINOS long-baseline experiment using ν_e and ν_e appearance candidate events from predominantly ν_μ and ν_μ beams. We used a statistical selection algorithm to separate ν_e candidates from background events, enabling an analysis of the combined MINOS neutrino and antineutrino data. We observe no deviations from standard neutrino mixing, and thus place constraints on the nonstandard interaction matter effec...

  13. Constrained Vapor Bubble Experiment

    Science.gov (United States)

    Gokhale, Shripad; Plawsky, Joel; Wayner, Peter C., Jr.; Zheng, Ling; Wang, Ying-Xi

    2002-11-01

    Microgravity experiments on the Constrained Vapor Bubble Heat Exchanger, CVB, are being developed for the International Space Station. In particular, we present results of a precursory experimental and theoretical study of the vertical Constrained Vapor Bubble in the Earth's environment. A novel non-isothermal experimental setup was designed and built to study the transport processes in an ethanol/quartz vertical CVB system. Temperature profiles were measured using an in situ PC (personal computer)-based LabView data acquisition system via thermocouples. Film thickness profiles were measured using interferometry. A theoretical model was developed to predict the curvature profile of the stable film in the evaporator. The concept of the total amount of evaporation, which can be obtained directly by integrating the experimental temperature profile, was introduced. Experimentally measured curvature profiles are in good agreement with modeling results. For microgravity conditions, an analytical expression, which reveals an inherent relation between temperature and curvature profiles, was derived.

  14. Classification Constrained Dimensionality Reduction

    OpenAIRE

    Raich, Raviv; Costa, Jose A.; Damelin, Steven B.; Hero III, Alfred O.

    2008-01-01

    Dimensionality reduction is a topic of recent interest. In this paper, we present the classification constrained dimensionality reduction (CCDR) algorithm to account for label information. The algorithm can account for multiple classes as well as the semi-supervised setting. We present an out-of-sample expressions for both labeled and unlabeled data. For unlabeled data, we introduce a method of embedding a new point as preprocessing to a classifier. For labeled data, we introduce a method tha...

  15. Constraining anomalous Higgs boson couplings to the heavy flavor fermions using matrix element techniques

    CERN Document Server

    Gritsan, Andrei V; Schulze, Markus; Xiao, Meng

    2016-01-01

    In this paper we investigate anomalous interactions of the Higgs boson with heavy fermions, employing shapes of kinematic distributions. We study the processes $pp \\to t\\bar{t} + H$, $b\\bar{b} + H$, $tq+H$, and $pp \\to H\\to\\tau^+\\tau^-$, and present applications of event generation, re-weighting techniques for fast simulation of anomalous couplings, as well as matrix element techniques for optimal sensitivity. We extend the MELA technique, which proved to be a powerful matrix element tool for Higgs boson discovery and characterization during Run I of the LHC, and implement all analysis tools in the JHU generator framework. A next-to-leading order QCD description of the $pp \\to t\\bar{t} + H$ process allows us to investigate the performance of MELA in the presence of extra radiation. Finally, projections for LHC measurements through the end of Run III are presented.

  16. Exploring the quark flavor puzzle within the three-Higgs doublet model

    Science.gov (United States)

    Emmanuel-Costa, David; Silva-Marcos, J. I.; Agostinho, Nuno Rosa

    2017-10-01

    We extend the standard model with two extra Higgs doublets. Making use of a symmetry principle, we present flavor symmetries based on cycle groups ZN that oblige each Higgs doublet to contribute to the mass of only one generation. The Higgs doublets couple to the fermions with different strengths and in this way accommodate the quark mass hierarchy. We systematically search for all charge configurations that naturally lead to the alignment in flavor space of the quark sectors, resulting in a Cabibbo-Kobayashi-Maskawa matrix near to the identity, determined by the quark mass hierarchy, and with the correct overall phenomenological features. The minimal realization is by the group Z7. We show that only a limited number of solutions exist and that any accidental global symmetry that may occur together with the discrete symmetry is necessarily anomalous. A phenomenological study of each class of solutions concerning predictions to the flavor-changing neutral current phenomena is also performed; for some solutions, it is possible to obtain realistic quark masses and mixing, while the flavor-violating neutral Higgs are light enough to be accessible at the LHC.

  17. Food emulsions as delivery systems for flavor compounds: A review.

    Science.gov (United States)

    Mao, Like; Roos, Yrjö H; Biliaderis, Costas G; Miao, Song

    2017-10-13

    Food flavor is an important attribute of quality food, and it largely determines consumer food preference. Many food products exist as emulsions or experience emulsification during processing, and therefore, a good understanding of flavor release from emulsions is essential to design food with desirable flavor characteristics. Emulsions are biphasic systems, where flavor compounds are partitioning into different phases, and the releases can be modulated through different ways. Emulsion ingredients, such as oils, emulsifiers, thickening agents, can interact with flavor compounds, thus modifying the thermodynamic behavior of flavor compounds. Emulsion structures, including droplet size and size distribution, viscosity, interface thickness, etc., can influence flavor component partition and their diffusion in the emulsions, resulting in different release kinetics. When emulsions are consumed in the mouth, both emulsion ingredients and structures undergo significant changes, resulting in different flavor perception. Special design of emulsion structures in the water phase, oil phase, and interface provides emulsions with great potential as delivery systems to control flavor release in wider applications. This review provides an overview of the current understanding of flavor release from emulsions, and how emulsions can behave as delivery systems for flavor compounds to better design novel food products with enhanced sensorial and nutritional attributes.

  18. Electronic Cigarettes on Twitter - Spreading the Appeal of Flavors.

    Science.gov (United States)

    Chu, Kar-Hai; Unger, Jennifer B; Cruz, Tess Boley; Soto, Daniel W

    2015-04-01

    Social media platforms are used by tobacco companies to promote products. This study examines message content on Twitter from e-cigarette brands and determines if messages about flavors are more likely than non-flavor messages to be passed along to other viewers. We examined Twitter data from 2 e-cigarette brands and identified messages that contained terms related to e-cigarette flavors. Flavor-related posts were retweeted at a significantly higher rate by e-cigarette brands (p = .04) and other Twitter users (p flavor posts. E-cigarette brands and other Twitter users pay attention to flavor-related posts and retweet them often. These findings suggest flavors continue to be an attractive characteristic and their marketing should be monitored closely.

  19. 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.

  20. Strange mechanics of the neutrino flavor pendulum

    Science.gov (United States)

    Johns, Lucas; Fuller, George M.

    2018-01-01

    We identify in the flavor transformation of astrophysical neutrinos a new class of phenomena, a common outcome of which is the suppression of flavor conversion. Appealing to the equivalence between a bipolar neutrino system and a gyroscopic pendulum, we find that these phenomena have rather striking interpretations in the mechanical picture: in one instance, the gyroscopic pendulum initially precesses in one direction, then comes to a halt and begins to precess in the opposite direction—a counterintuitive behavior that we analogize to the motion of a toy known as a rattleback. We analyze these behaviors in the early Universe, wherein a chance connection to sterile neutrino dark matter emerges, and we briefly suggest how they might manifest in compact-object environments.

  1. 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.

  2. 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.

  3. Studies of heavy flavored jets with CMS

    CERN Document Server

    Jung, Kurt

    2017-01-01

    The energy loss of jets in heavy-ion collisions is expected to depend on the mass and flavor of the initiating parton. Thus, measurements of jet quenching with identified partons place powerful constraints on the thermodynamic and transport properties of the hot and dense medium. We present recent results of heavy flavor jet spectra and nuclear modification factors of jets associated to charm and bottom quarks in both pPb and PbPb collisions. New measurements to be presented include the dijet asymmetry of pairs of b-jets in PbPb collisions and a finalized c-jet measurement in pPb collisions based on new data collected during the 2015 heavy-ion run period at the LHC.

  4. 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...... different from those of the CFL phase, even though its U(1) symmetries are the same. Both gapless quasiparticles have quadratic dispersion relations at the quantum critical point. For values of M_s^2/mu above the quantum critical point, one branch has conventional linear dispersion relations while the other...

  5. Microencapsulation of Flavors in Carnauba Wax

    OpenAIRE

    Milanovic, Jelena; Manojlovic, Verica; Levic, Steva; Rajic, Nevenka; Nedovic, Viktor; Bugarski, Branko

    2010-01-01

    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 aroun...

  6. Strong coupling QED with two fermionic flavors

    Energy Technology Data Exchange (ETDEWEB)

    Wang, K.C.

    1990-11-01

    We report the recent results of our simulation of strong coupling QED, with non-compact action, on lattices 10{sup 4} and 16{sup 4}. Since we are dealing with two staggered fermionic flavors, we use hybrid algorithm to do the simulation. In addition to the measurement of the chiral order parameter {l angle}{bar {psi}}{psi}{r angle}, we also measure magnetic monopole susceptibility, {chi}, throughout the region of chiral transition. 6 refs., 6 figs.

  7. ATLAS Heavy Flavor productions and decay properties

    CERN Document Server

    Smirnova, Lidia; The ATLAS collaboration

    2015-01-01

    First measurements of non-prompt J/psi fraction in pp collisions at √s = 13 TeV and new results from RUN 1 data analysis are presented for heavy flavor production and decays. RUN 1 results include observation and measurement of Z + J/Ψ associated production, fs/fd measurements and the branching ratio measurement for Λb decays to Ψ(2S) + Λ and J/Ψ + Λ.

  8. 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.

  9. Helium synthesis, neutrino flavors, and cosmological implications

    International Nuclear Information System (INIS)

    Stecker, F.W.

    1980-01-01

    The problem of the production of helium in the big bang is reexamined in the light of several recent astrophysical observations. These data, and theoretical particle-physics considerations, lead to some important inconsistencies in the standard big-bang model and suggest that a more complicated picture is needed. Thus, recent constraints on the number of neutrino flavors, as well as constraints on the mean density (openness) of the universe, need not be valid

  10. Hybrid anomaly-gravity mediation with flavor

    OpenAIRE

    Gross, Christian

    2011-01-01

    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:...

  11. Constraining entropic cosmology

    Energy Technology Data Exchange (ETDEWEB)

    Koivisto, Tomi S. [Institute for Theoretical Physics and the Spinoza Institute, Utrecht University, Leuvenlaan 4, Postbus 80.195, 3508 TD Utrecht (Netherlands); Mota, David F. [Institute of Theoretical Astrophysics, University of Oslo, 0315 Oslo (Norway); Zumalacárregui, Miguel, E-mail: t.s.koivisto@uu.nl, E-mail: d.f.mota@astro.uio.no, E-mail: miguelzuma@icc.ub.edu [Institute of Cosmos Sciences (ICC-IEEC), University of Barcelona, Marti i Franques 1, E-08028 Barcelona (Spain)

    2011-02-01

    It has been recently proposed that the interpretation of gravity as an emergent, entropic phenomenon might have nontrivial implications to cosmology. Here several such approaches are investigated and the underlying assumptions that must be made in order to constrain them by the BBN, SneIa, BAO and CMB data are clarified. Present models of inflation or dark energy are ruled out by the data. Constraints are derived on phenomenological parameterizations of modified Friedmann equations and some features of entropic scenarios regarding the growth of perturbations, the no-go theorem for entropic inflation and the possible violation of the Bekenstein bound for the entropy of the Universe are discussed and clarified.

  12. Flavor Physics in the Quark Sector

    CERN Document Server

    Antonelli, Mario; Bauer, Daniel Adams; Becher, Thomas G.; Beneke, M.; Bevan, Adrian John; Blanke, Monika; Bloise, C.; Bona, Marcella; Bondar, Alexander E.; Bozzi, Concezio; Brod, Joachim; Buras, Andrzej J.; Cabibbo, N.; Carbone, A.; Cavoto, Gianluca; Cirigliano, Vincenzo; Ciuchini, Marco; Coleman, Jonathon P.; Cronin-Hennessy, Daniel P.; Dalseno, J.P.; Davies, C.H.; Di Lodovico, Francesca; Dingfelder, Jochen C.; Dolezal, Zdenek; Donati, Simone; Dungel, W.; Egede, Ulrik; Eigen, Gerald; Faccini, Riccardo; Feldmann, Thorsten; Ferroni, Fernando; Flynn, Jonathan M.; Franco, Enrico; Fujikawa, M.; Furic, Ivan K.; Gambino, Paolo; Gardi, E.; Gershon, Timothy John; Giagu, Stefano; Golowich, Eugene; Goto, Toru; Greub, C.; Grojean, Christophe; Guadagnoli, Diego; Haisch, U.A.; Harr, Robert Francis; Hoang, Andre H.; Hurth, Tobias; Isidori, Gino; Jaffe, D.E.; Juttner, Andreas; Jager, Sebastian; Khodjamirian, Alexander; Koppenburg, Patrick Stefan; Kowalewski, Robert V.; Krokovny, P.; Kronfeld, Andreas Samuel; Laiho, J.; Lanfranchi, G.; Latham, Thomas Edward; Libby, James F.; Limosani, A.; Lopes Pegna, David; Lu, Cai-Dian; Lubicz, Vittorio; Lunghi, Enrico; Luth, Vera G.; Maltman, K.; Marciano, William Joseph; Martin, Emilie Claire Mutsumi; Martinelli, Guido; Martinez-Vidal, Fernando; Masiero, A.; Mateu, V.; Mescia, Federico; Mohanty, Gagan Bihari; Moulson, Matthew; Neubert, Matthias; Neufeld, Helmut; Nishida, Shohei; Offen, Nils; Palutan, M.; Paradisi, Paride; Parsa, Z.; Passemar, Emilie; Patel, M.; Pecjak, B.D.; Petrov, Alexey A.; Pich, Antonio; Pierini, Maurizio; Plaster, Brad; Powell, Brian Alfred; Prell, Soeren Andre; Rademaker, J.; Rescigno, Marco; Ricciardi, Stefania; Robbe, Patrick; Rodrigues, E.; Rotondo, Marcello; Sacco, Roberto; Schilling, Christopher James; Schneider, Olivier; Scholz, Enno E.; Schumm, Bruce Andrew; Schwanda, C.; Schwartz, Alan Jay; Sciascia, Barbara; Serrano, Justine; Shigemitsu, J.; Shipsey, Ian P.J.; Sibidanov, A.L.; Silvestrini, Luca; Simonetto, Franco; Simula, Silvano; Smith, Christopher; Soni, A.; Sonnenschein, Lars; Sordini, Viola; Sozzi, Marco S.; Spadaro, Tommaso; Spradlin, Patrick Michael; Stocchi, Achille; Tantalo, Nazario; Tarantino, Cecilia; Telnov, Alexandre V.; Tonelli, Diego; Towner, I.S.; Trabelsi, K.; Urquijo, Phillip; Van de Water, R.S.; Van Kooten, Richard J.; Virto, Javier; Volpi, Guido; Wanke, R.; Westhoff, Susanne; Wilkinson, G.; Wingate, Matthew Bowen; Xie, Y.; Zupan, Jure

    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...

  13. Flavor-singlet hidden charm pentaquark

    Science.gov (United States)

    Irie, Yoya; Oka, Makoto; Yasui, Shigehiro

    2018-02-01

    One type of hidden charm pentaquark Pc s with quark content c c ¯u d s in light-flavor singlet state is studied in the quark model. This state is analogous to the Pc with c c ¯u u d in light-flavor octet, which was observed in LHC in 2015. Considering various combinations of color, spin, and light flavor as internal quantum numbers in Pc s, we investigate the mass ordering of the Pc s's by adopting both the one-gluon exchange interaction and the instanton-induced interaction in the quark model. The most stable configuration of Pc s is identified to be total spin 1 /2 in which the c c ¯ is combined to be color octet and spin 1, while the u d s cluster is in a color octet state. The other color octet configurations, the total spin 1 /2 state with the c c ¯ spin 0, and the state with total spin 3 /2 and c c ¯ spin 1, are found as excited states. We also discuss possible decay modes of these hidden charm pentaquarks.

  14. Phenomenological aspects of possible vacua of a neutrino flavor model

    Science.gov (United States)

    Morozumi, Takuya; Okane, Hideaki; Sakamoto, Hiroki; Shimizu, Yusuke; Takagi, Kenta; Umeeda, Hiroyuki

    2018-01-01

    We discuss a supersymmetric model with discrete flavor symmetry {A}4× {Z}3. The additional scalar fields which contribute masses of leptons in the Yukawa terms are introduced in this model. We analyze their scalar potential and find that they have various vacuum structures. We show the relations among 24 different vacua and classify them into two types. We derive expressions of the lepton mixing angles, Dirac CP violating phase and Majorana phases for the two types. The model parameters which are allowed by the experimental data of the lepton mixing angles are different for each type. We also study the constraints on the model parameters which are related to Majorana phases. The different allowed regions of the model parameters for the two types are shown numerically for a given region of two combinations of the CP violating phases. Supported by JSPS KAKENHI Grant Number JP17K05418 (T.M.). This work is also supported in part by Grants-in-Aid for Scientific Research [No. 16J05332 (Y.S.), Nos. 24540272, 26247038, 15H01037, 16H00871, and 16H02189 (H.U.)] from the Ministry of Education, Culture, Sports, Science and Technology in Japan. H.O. is also supported by Hiroshima Univ. Alumni Association

  15. Sharp spatially constrained inversion

    DEFF Research Database (Denmark)

    Vignoli, Giulio G.; Fiandaca, Gianluca G.; Christiansen, Anders Vest C A.V.C.

    2013-01-01

    We present sharp reconstruction of multi-layer models using a spatially constrained inversion with minimum gradient support regularization. In particular, its application to airborne electromagnetic data is discussed. Airborne surveys produce extremely large datasets, traditionally inverted...... by using smoothly varying 1D models. Smoothness is a result of the regularization constraints applied to address the inversion ill-posedness. The standard Occam-type regularized multi-layer inversion produces results where boundaries between layers are smeared. The sharp regularization overcomes...... inversions are compared against classical smooth results and available boreholes. With the focusing approach, the obtained blocky results agree with the underlying geology and allow for easier interpretation by the end-user....

  16. Ring-constrained Join

    DEFF Research Database (Denmark)

    Yiu, Man Lung; Karras, Panagiotis; Mamoulis, Nikos

    2008-01-01

    We introduce a novel spatial join operator, the ring-constrained join (RCJ). Given two sets P and Q of spatial points, the result of RCJ consists of pairs (p, q) (where p ε P, q ε Q) satisfying an intuitive geometric constraint: the smallest circle enclosing p and q contains no other points in P, Q....... This new operation has important applications in decision support, e.g., placing recycling stations at fair locations between restaurants and residential complexes. Clearly, RCJ is defined based on a geometric constraint but not on distances between points. Thus, our operation is fundamentally different...... from the conventional distance joins and closest pairs problems. We are not aware of efficient processing algorithms for RCJ in the literature. A brute-force solution requires computational cost quadratic to input size and it does not scale well for large datasets. In view of this, we develop efficient...

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

    Directory of Open Access Journals (Sweden)

    Наталія Епінетівна Фролова

    2015-07-01

    Full Text Available 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.

  18. Extinction and Spontaneous Recovery of a Conditioned Flavor Preference Based on Calories

    Science.gov (United States)

    Tarner, Nina L.; Frieman, Jerome; Mehiel, Ronald

    2004-01-01

    After rats were conditioned to prefer a flavor (CS+) paired with sucrose over another flavor (CS-) paired with saccharin, this conditioned flavor preference was extinguished by presenting the CS+ flavor without sucrose. These results were replicated in a second experiment in which spontaneous recovery of the extinguished flavor preference was…

  19. Flavor Tagging with Deep Neural Networks at Belle II

    CERN Multimedia

    CERN. Geneva

    2017-01-01

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

  20. Odd-flavor Simulations by the Hybrid Monte Carlo

    CERN Document Server

    Takaishi, Tetsuya; Takaishi, Tetsuya; De Forcrand, Philippe

    2001-01-01

    The standard hybrid Monte Carlo algorithm is known to simulate even flavors QCD only. Simulations of odd flavors QCD, however, can be also performed in the framework of the hybrid Monte Carlo algorithm where the inverse of the fermion matrix is approximated by a polynomial. In this exploratory study we perform three flavors QCD simulations. We make a comparison of the hybrid Monte Carlo algorithm and the R-algorithm which also simulates odd flavors systems but has step-size errors. We find that results from our hybrid Monte Carlo algorithm are in agreement with those from the R-algorithm obtained at very small step-size.

  1. Flavor profile of radiation processed food commodities

    International Nuclear Information System (INIS)

    Chatterjee, S.; Variyar, Prasad S.; Sharma, Arun

    2006-01-01

    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

  2. Hybrid anomaly-gravity mediation with flavor

    International Nuclear Information System (INIS)

    Gross, Christian

    2011-01-01

    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.

  3. U(2) and maximal mixing of νμ

    International Nuclear Information System (INIS)

    Hall, L.J.; Weiner, N.

    1999-01-01

    A U(2) flavor symmetry can successfully describe charged fermion masses and mixings, and suppress SUSY FCNC processes, making it a viable candidate for a theory of flavor. We show that a direct application of this U(2) flavor symmetry automatically predicts a mixing of 45 degree for ν μ Right-arrow ν s , where ν s is a light, right-handed state. The introduction of an additional flavor symmetry acting on the right-handed neutrinos makes the model phenomenologically viable, explaining the solar neutrino deficit as well as the atmospheric neutrino anomaly, while giving a potential hot dark matter candidate and retaining the theory close-quote s predictivity in the quark sector. copyright 1999 The American Physical Society

  4. Mechanisms of toxicity and biomarkers of flavoring and flavor enhancing chemicals in emerging tobacco and non-tobacco products.

    Science.gov (United States)

    Kaur, Gurjot; Muthumalage, Thivanka; Rahman, Irfan

    2018-05-15

    Tobacco products containing flavorings, such as electronic nicotine delivery devices (ENDS) or e-cigarettes, cigars/cigarillos, waterpipes, and heat-not-burn devices (iQOS) are continuously evolving. In addition to increasing the exposure of teenagers and adults to nicotine containing flavoring products and flavoring enhancers, chances of nicotine addiction through chronic use and abuse also increase. These flavorings are believed to be safe for ingestion, but little information is available about their effects on the lungs. In this review, we have discussed the in vitro and in vivo data on toxicity of flavoring chemicals in lung cells. We have further discussed the common flavoring agents, such as diacetyl and menthol, currently available detection methods, and the toxicological mechanisms associated with oxidative stress, inflammation, mucociliary clearance, and DNA damage in cells, mice, and humans. Finally, we present potential biomarkers that could be utilized for future risk assessment. This review provides crucial parameters important for evaluation of risk associated with flavoring agents and flavoring enhancers used in tobacco products and ENDS. Future studies can be designed to address the potential toxicity of inhaled flavorings and their biomarkers in users as well as in chronic exposure studies. Copyright © 2018 Elsevier B.V. All rights reserved.

  5. 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.

  6. Baryon-baryon interactions and spin-flavor symmetry from lattice quantum chromodynamics

    Science.gov (United States)

    Wagman, Michael L.; Winter, Frank; Chang, Emmanuel; Davoudi, Zohreh; Detmold, William; Orginos, Kostas; Savage, Martin J.; Shanahan, Phiala E.; Nplqcd Collaboration

    2017-12-01

    Lattice quantum chromodynamics is used to constrain the interactions of two octet baryons at the S U (3 ) flavor-symmetric point, with quark masses that are heavier than those in nature (equal to that of the physical strange quark mass and corresponding to a pion mass of ≈806 MeV ). Specifically, the S -wave scattering phase shifts of two-baryon systems at low energies are obtained with the application of Lüscher's formalism, mapping the energy eigenvalues of two interacting baryons in a finite volume to the two-particle scattering amplitudes below the relevant inelastic thresholds. The leading-order low-energy scattering parameters in the two-nucleon systems that were previously obtained at these quark masses are determined with a refined analysis, and the scattering parameters in two other channels containing the Σ and Ξ baryons are constrained for the first time. It is found that the values of these parameters are consistent with an approximate S U (6 ) spin-flavor symmetry in the nuclear and hypernuclear forces that is predicted in the large-Nc limit of QCD. The two distinct S U (6 )-invariant interactions between two baryons are constrained for the first time at this value of the quark masses, and their values indicate an approximate accidental S U (16 ) symmetry. The S U (3 ) irreps containing the N N (1S0), N N (3S1) and 1/√{2 } (Ξ0n +Ξ-p )(3S1) channels unambiguously exhibit a single bound state, while the irrep containing the Σ+p (3S1) channel exhibits a state that is consistent with either a bound state or a scattering state close to threshold. These results are in agreement with the previous conclusions of the NPLQCD collaboration regarding the existence of two-nucleon bound states at this value of the quark masses.

  7. Flavor relationships among muscles from the beef chuck and round.

    Science.gov (United States)

    Meisinger, J L; James, J M; Calkins, C R

    2006-10-01

    This research compared off-flavor notes and the relationship of pH and heme-iron content to off-flavor for different beef muscles. After grading, knuckles and shoulder clods were removed from 16 USDA Choice and 14 USDA Select beef carcasses, vacuum-packaged, and aged for 7 d. The rectus femoris (REC), vastus medalis (VAM), vastus lateralis (VAL), teres major (TER), infraspinatus (INF), and triceps brachii-long head (TRI) were separated, cut into steaks, and frozen (-16 degrees C). Sensory analysis was conducted using a trained taste panel, with steaks grilled to an internal temperature of 65 degrees C. Heme-iron concentration and pH were determined. The INF had lower (P muscles, and the VAL had the most intense (P muscle type. Heme-iron concentration did not differ among muscles. Three USDA Select carcasses had intense off-flavor in the muscles. Liver-like flavor was highly negatively correlated with off-flavor intensity for each of the muscles tested. Muscles rated a 5 or below (on an 8-point rating scale, where 1 = extremely intense off-flavor and 8 = no off-flavor) in off-flavor intensity and identified as liver-like by 30% or more of the panelists were grouped together and compared to normal muscles. Those in the liver-flavored group were less frequently identified as charred, probably because the liver-like flavor was so intense. There were no differences between the 2 groups for sour, metallic, bloody, oxidized, or fatty off-flavor notes. Regression equations containing the linear and quadratic functions of heme-iron concentration, muscle pH, and their interaction were established for the frequency of off-flavor notes within each muscle. The REC, TER, VAL, and VAM showed a relationship between pH, heme iron, and off-flavor intensity (P muscles tested. These data suggest that liver-like off-flavors are specific to individual animals, and that pH and heme iron are not strongly related to off-flavor notes.

  8. Flavored tobacco product use among U.S. young adults.

    Science.gov (United States)

    Villanti, Andrea C; Richardson, Amanda; Vallone, Donna M; Rath, Jessica M

    2013-04-01

    Passage of the U.S. Family Smoking Prevention and Tobacco Control Act in 2009 led to a ban on the sale of flavored cigarettes, largely because of studies showing targeting of these products to youth and young adults. There are no current restrictions on the marketing or sale of noncigarette or new nontraditional smokeless tobacco products (such as snus and dissolvable products), which are available in more than 45 flavors. To determine the prevalence of flavored tobacco use, dual use of flavored and menthol tobacco products, and sociodemographic predictors of flavored tobacco product use in young adults aged 18-34 years (N=4196). The current study utilizes data from Legacy's Young Adult Cohort Study, a nationally representative sample collected in January 2012. Data were analyzed using Stata IC 11.0 in June 2012. Overall, 18.5% of tobacco users report using flavored products, and dual use of menthol and flavored product use ranged from 1% (nicotine products) to 72% (chewing tobacco). In a multivariable model controlling for menthol use, younger adults were more likely to use flavored tobacco products (OR=1.89, 95% CI=1.14, 3.11), and those with a high school education had decreased use of flavored products (OR=0.56; 95% CI=0.32, 0.97). Differences in use may be due to the continued targeted advertising of flavored products to young adults and minorities. Those most likely to use flavored products are also those most at risk of developing established tobacco-use patterns that persist through their lifetime. Copyright © 2013 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  9. Early cosmology constrained

    Energy Technology Data Exchange (ETDEWEB)

    Verde, Licia; Jimenez, Raul [Institute of Cosmos Sciences, University of Barcelona, IEEC-UB, Martí Franquès, 1, E08028 Barcelona (Spain); Bellini, Emilio [University of Oxford, Denys Wilkinson Building, Keble Road, Oxford, OX1 3RH (United Kingdom); Pigozzo, Cassio [Instituto de Física, Universidade Federal da Bahia, Salvador, BA (Brazil); Heavens, Alan F., E-mail: liciaverde@icc.ub.edu, E-mail: emilio.bellini@physics.ox.ac.uk, E-mail: cpigozzo@ufba.br, E-mail: a.heavens@imperial.ac.uk, E-mail: raul.jimenez@icc.ub.edu [Imperial Centre for Inference and Cosmology (ICIC), Imperial College, Blackett Laboratory, Prince Consort Road, London SW7 2AZ (United Kingdom)

    2017-04-01

    We investigate our knowledge of early universe cosmology by exploring how much additional energy density can be placed in different components beyond those in the ΛCDM model. To do this we use a method to separate early- and late-universe information enclosed in observational data, thus markedly reducing the model-dependency of the conclusions. We find that the 95% credibility regions for extra energy components of the early universe at recombination are: non-accelerating additional fluid density parameter Ω{sub MR} < 0.006 and extra radiation parameterised as extra effective neutrino species 2.3 < N {sub eff} < 3.2 when imposing flatness. Our constraints thus show that even when analyzing the data in this largely model-independent way, the possibility of hiding extra energy components beyond ΛCDM in the early universe is seriously constrained by current observations. We also find that the standard ruler, the sound horizon at radiation drag, can be well determined in a way that does not depend on late-time Universe assumptions, but depends strongly on early-time physics and in particular on additional components that behave like radiation. We find that the standard ruler length determined in this way is r {sub s} = 147.4 ± 0.7 Mpc if the radiation and neutrino components are standard, but the uncertainty increases by an order of magnitude when non-standard dark radiation components are allowed, to r {sub s} = 150 ± 5 Mpc.

  10. Flavor content of nucleon form factors

    Energy Technology Data Exchange (ETDEWEB)

    Bijker, R. [Departamento de Estructura de la Materia, lnstituto de Ciencias Nucleares, UNAM, AP 70-543, 04510 Mexico D.F. (Mexico); Santopinto, E [l.N.F.N. and Dipartimento di Fisica, via Dodecaneso 33, Genova, I-16146 (Italy)]. e-mail: bijkernucleares. unam. mx

    2007-12-15

    The flavor content of nucleon form factors is analyzed using two different theoretical approaches. The first is based on a phenomenological two-component model in which the external photon couples to both an intrinsic three-quark structure and a meson cloud via vector-meson dominance. The flavor content of the nucleon form factors is extracted without introducing any additional parameter. A comparison with recent data from parity-violating electron scattering experiments shows a good overall agreement for the strange form factors. A more microscopic approach is that of an unquenched quark model proposed by Geiger and Isgur which is based on valence quark plus glue dominance to which quark-antiquark pairs are added in perturbation. In the original version the importance of ss loops in the proton was studied. Here we present the formalism for a new generation of unquenched quark models which, among other extensions, includes the contributions of uu and dd loops. Finally, we discuss some preliminary results in the closure limit. (Author)

  11. Light flavor asymmetry of nucleon sea

    International Nuclear Information System (INIS)

    Song, Huiying; Zhang, Xinyu; Ma, Bo-Qiang

    2011-01-01

    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 σ pD /2σ 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 σ pD /2σ 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.)

  12. Critical number of flavors in QED

    International Nuclear Information System (INIS)

    Bashir, A.; Gutierrez-Guerrero, L. X.; Calcaneo-Roldan, C.; Tejeda-Yeomans, M. E.

    2011-01-01

    We demonstrate that in unquenched quantum electrodynamics (QED), chiral symmetry breaking ceases to exist above a critical number of fermion flavors N f . This is a necessary and sufficient consequence of the fact that there exists a critical value of electromagnetic coupling α beyond which dynamical mass generation gets triggered. We employ a multiplicatively renormalizable photon propagator involving leading logarithms to all orders in α to illustrate this. We study the flavor and coupling dependence of the dynamically generated mass analytically as well as numerically. We also derive the scaling laws for the dynamical mass as a function of α and N f . Up to a multiplicative constant, these scaling laws are related through (α,α c )↔(1/N f ,1/N f c ). Calculation of the mass anomalous dimension γ m shows that it is always greater than its value in the quenched case. We also evaluate the β function. The criticality plane is drawn in the (α,N f ) phase space which clearly depicts how larger N f is required to restore chiral symmetry for an increasing interaction strength.

  13. North Atlantic SST Patterns and NAO Flavors

    Science.gov (United States)

    Rousi, E.; Rahmstorf, S.; Coumou, D.

    2017-12-01

    North Atlantic SST variability results from the interaction of atmospheric and oceanic processes. The North Atlantic Oscillation (NAO) drives changes in SST patterns but is also driven by them on certain time-scales. These interactions are not very well understood and might be affected by anthropogenic climate change. Paleo reconstructions indicate a slowdown of the Atlantic Meridional Overturning Circulation (AMOC) in recent decades leading to a pronounced cold anomaly ("cold blob") in the North Atlantic (Rahmstorf et al., 2015). The latter may favor NAO to be in its negative mode. In this work, sea surface temperature (SST) patterns are studied in relation to NAO variations, with the aim of discovering preferred states and understanding their interactions. SST patterns are analyzed with Self-Organizing Maps (SOM), a clustering technique that helps identify different spatial patterns and their temporal evolution. NAO flavors refer to different longitudinal positions and tilts of the NAO action centers, also defined with SOMs. This way the limitations of the basic, index-based, NAO-definition are overcome, and the method handles different spatially shapes associated with NAO. Preliminary results show the existence of preferred combinations of SSTs and NAO flavors, which in turn affect weather and climate of Europe and North America. The possible influence of the cold blob on European weather is discussed.

  14. Strong CP, flavor, and twisted split fermions

    International Nuclear Information System (INIS)

    Harnik, Roni; Perez, Gilad; Schwartz, Matthew D.; Shirman, Yuri

    2005-01-01

    We present a natural solution to the strong CP problem in the context of split fermions. By assuming CP is spontaneously broken in the bulk, a weak CKM phase is created in the standard model due to a twisting in flavor space of the bulk fermion wavefunctions. But the strong CP phase remains zero, being essentially protected by parity in the bulk and CP on the branes. As always in models of spontaneous CP breaking, radiative corrections to theta bar from the standard model are tiny, but even higher dimension operators are not that dangerous. The twisting phenomenon was recently shown to be generic, and not to interfere with the way that split fermions naturally weaves small numbers into the standard model. It follows that out approach to strong CP is compatible with flavor, and we sketch a comprehensive model. We also look at deconstructed version of this setup which provides a viable 4D model of spontaneous CP breaking which is not in the Nelson-Barr class. (author)

  15. 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.

  16. 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

  17. Hazardous Waste Cleanup: International Flavors & Fragrances Incorporated in Union Beach, New Jersey

    Science.gov (United States)

    International Flavors & Fragrances was located at 800 Rose Lane in Union Beach, New Jersey. International Flavors & Fragrances (IFF) manufactured specialty organic flavors and fragrances at this site from 1951 until the plant closed in 1997. It is adjacent

  18. Flavor anarchy in a Randall-Sundrum model with 5D minimal flavor violation and a low Kaluza-Klein scale.

    Science.gov (United States)

    Fitzpatrick, A Liam; Perez, Gilad; Randall, Lisa

    2008-05-02

    A variant of a warped extra dimension model is presented. It is based on 5D minimal flavor violation, in which the only sources of flavor breaking are two 5D anarchic Yukawa matrices. These matrices also control the bulk masses, which are responsible for the resulting flavor hierarchy. The theory flows to a next to minimal flavor violation model where flavor violation is dominantly coming from the 3rd generation. Flavor violation is also suppressed by a parameter that dials the violation in the up or down sector. There is therefore a sharp limit in which there is no flavor violation in the down-type quark sector which, remarkably, is consistent with the observed flavor parameters. This is used to eliminate the current Randall-Sundrum flavor and CP problem. Our construction suggests that strong dynamic-based, flavor models may be built based on the same concepts.

  19. Flavor Anarchy in a Randall-Sundrum Model with 5D Minimal Flavor Violation and a Low Kaluza-Klein Scale

    Science.gov (United States)

    Fitzpatrick, A. Liam; Perez, Gilad; Randall, Lisa

    2008-05-01

    A variant of a warped extra dimension model is presented. It is based on 5D minimal flavor violation, in which the only sources of flavor breaking are two 5D anarchic Yukawa matrices. These matrices also control the bulk masses, which are responsible for the resulting flavor hierarchy. The theory flows to a next to minimal flavor violation model where flavor violation is dominantly coming from the 3rd generation. Flavor violation is also suppressed by a parameter that dials the violation in the up or down sector. There is therefore a sharp limit in which there is no flavor violation in the down-type quark sector which, remarkably, is consistent with the observed flavor parameters. This is used to eliminate the current Randall-Sundrum flavor and CP problem. Our construction suggests that strong dynamic-based, flavor models may be built based on the same concepts.

  20. HLB effects on the flavor of orange juice

    Science.gov (United States)

    The citrus greening disease or Huanglongbing (HLB) disease has been reported to affect orange fruit and juice flavor, but until now was never well documented. Sensory and chemical flavor studies were conducted to compare juice from fruit harvested from healthy trees to juice from asymptomatic and sy...

  1. Symplectic symmetry of the neutrino mass for many neutrino flavors

    International Nuclear Information System (INIS)

    Oeztuerk, N.; Ankara Univ.

    2001-01-01

    The algebraic structure of the neutrino mass Hamiltonian is presented for two neutrino flavors considering both Dirac and Majorana mass terms. It is shown that the algebra is Sp(8) and also discussed how the algebraic structure generalizes for the case of more than two neutrino flavors. (orig.)

  2. Lepton flavor violating processes at the International Linear Collider

    International Nuclear Information System (INIS)

    Ferreira, P. M.; Guedes, R. B.; Santos, R.

    2007-01-01

    We study the effects of dimension-six effective operators on the flavor violating production and decay of leptons at the International Linear Collider. Analytic expressions for the cross sections, decay widths, and asymmetries of all flavor changing processes will be presented, as well as an analysis of the feasibility of their observation at the ILC

  3. Flavor Dependent Retention of Remote Food Preference Memory.

    Science.gov (United States)

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

    2017-01-01

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

  4. 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.

  5. 21 CFR 172.230 - Microcapsules for flavoring substances.

    Science.gov (United States)

    2010-04-01

    ... (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION Coatings, Films and Related Substances § 172.230 Microcapsules for flavoring... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Microcapsules for flavoring substances. 172.230...

  6. 21 CFR 133.193 - Spiced, flavored standardized cheeses.

    Science.gov (United States)

    2010-04-01

    ... flavor and/or spice that characterizes the food, in the manner prescribed in § 101.22 of this chapter... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Spiced, flavored standardized cheeses. 133.193 Section 133.193 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES...

  7. Responses of the Autonomic Nervous System to Flavors

    NARCIS (Netherlands)

    Wijk, de René A.; Boesveldt, Sanne

    2016-01-01

    Multisensory flavor perception plays an important role in decision-making, for instance for food products. Autonomic nervous system (ANS) responses, such as heart rate and skin conductance responses, towards such flavor stimuli may provide insights into processes related to consumer acceptance

  8. Flavor changing heavy Higgs interactions at the LHC

    Directory of Open Access Journals (Sweden)

    Baris Altunkaynak

    2015-12-01

    Full Text Available A general two Higgs doublet model (2HDM is adopted to study the signature of flavor changing neutral Higgs (FCNH decay ϕ0→tc¯+t¯c, where ϕ0 could be a CP-even scalar (H0 or a CP-odd pseudoscalar (A0. Measurement of the light 125 GeV neutral Higgs boson (h0 couplings at the Large Hadron Collider (LHC favor the decoupling limit or the alignment limit of a 2HDM, in which gauge boson and diagonal fermion couplings of h0 approach Standard Model values. In such limit, FCNH couplings of h0 are naturally suppressed by a small mixing parameter cos⁡(β−α, while the off-diagonal couplings of heavier neutral scalars ϕ0 are sustained by sin⁡(β−α∼1. We study physics background from dominant processes with realistic acceptance cuts and tagging efficiencies. Promising results are found for the LHC running at 13 or 14 TeV collision energies.

  9. Constraining the cosmic radiation density due to lepton number with Big Bang Nucleosynthesis

    International Nuclear Information System (INIS)

    Mangano, Gianpiero; Miele, Gennaro; Pisanti, Ofelia; Sarikas, Srdjan; Pastor, Sergio

    2011-01-01

    The cosmic energy density in the form of radiation before and during Big Bang Nucleosynthesis (BBN) is typically parameterized in terms of the effective number of neutrinos N eff . This quantity, in case of no extra degrees of freedom, depends upon the chemical potential and the temperature characterizing the three active neutrino distributions, as well as by their possible non-thermal features. In the present analysis we determine the upper bounds that BBN places on N eff from primordial neutrino-antineutrino asymmetries, with a careful treatment of the dynamics of neutrino oscillations. We consider quite a wide range for the total lepton number in the neutrino sector, η ν = η ν e +η ν μ +η ν τ and the initial electron neutrino asymmetry η ν e in , solving the corresponding kinetic equations which rule the dynamics of neutrino (antineutrino) distributions in phase space due to collisions, pair processes and flavor oscillations. New bounds on both the total lepton number in the neutrino sector and the ν e −ν-bar e asymmetry at the onset of BBN are obtained fully exploiting the time evolution of neutrino distributions, as well as the most recent determinations of primordial 2 H/H density ratio and 4 He mass fraction. Note that taking the baryon fraction as measured by WMAP, the 2 H/H abundance plays a relevant role in constraining the allowed regions in the η ν −η ν e in plane. These bounds fix the maximum contribution of neutrinos with primordial asymmetries to N eff as a function of the mixing parameter θ 13 , and point out the upper bound N eff ∼ eff by the Planck satellite will likely provide insight on the nature of the radiation content of the universe

  10. Constraining the cosmic radiation density due to lepton number with Big Bang Nucleosynthesis

    Science.gov (United States)

    Mangano, Gianpiero; Miele, Gennaro; Pastor, Sergio; Pisanti, Ofelia; Sarikas, Srdjan

    2011-03-01

    The cosmic energy density in the form of radiation before and during Big Bang Nucleosynthesis (BBN) is typically parameterized in terms of the effective number of neutrinos Neff. This quantity, in case of no extra degrees of freedom, depends upon the chemical potential and the temperature characterizing the three active neutrino distributions, as well as by their possible non-thermal features. In the present analysis we determine the upper bounds that BBN places on Neff from primordial neutrino-antineutrino asymmetries, with a careful treatment of the dynamics of neutrino oscillations. We consider quite a wide range for the total lepton number in the neutrino sector, ην = ηνe+ηνμ+ηντ and the initial electron neutrino asymmetry ηνein, solving the corresponding kinetic equations which rule the dynamics of neutrino (antineutrino) distributions in phase space due to collisions, pair processes and flavor oscillations. New bounds on both the total lepton number in the neutrino sector and the νe-bar nue asymmetry at the onset of BBN are obtained fully exploiting the time evolution of neutrino distributions, as well as the most recent determinations of primordial 2H/H density ratio and 4He mass fraction. Note that taking the baryon fraction as measured by WMAP, the 2H/H abundance plays a relevant role in constraining the allowed regions in the ην-ηνein plane. These bounds fix the maximum contribution of neutrinos with primordial asymmetries to Neff as a function of the mixing parameter θ13, and point out the upper bound Nefflesssim3.4. Comparing these results with the forthcoming measurement of Neff by the Planck satellite will likely provide insight on the nature of the radiation content of the universe.

  11. Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency.

    Science.gov (United States)

    Clodoveo, Maria Lisa; Dipalmo, Tiziana; Crupi, Pasquale; Durante, Viviana; Pesce, Vito; Maiellaro, Isabella; Lovece, Angelo; Mercurio, Annalisa; Laghezza, Antonio; Corbo, Filomena; Franchini, Carlo

    2016-03-01

    Three different flavoring methods of olive oil were tested employing two different herbs, thyme and oregano. The traditional method consist in the infusion of herbs into the oil. A second scarcely diffused method is based on the addition of herbs to the crushed olives before the malaxation step during the extraction process. The third innovative method is the implementation of the ultrasound before the olive paste malaxation. The objective of the study is to verify the effect of the treatments on the quality of the product, assessed by means of the chemical characteristics, the phenol composition and the radical scavenging activity of the resulting oils. The less favorable method was the addition of herbs directly to the oil. A positive effect was achieved by the addition of herbs to the olive paste and other advantages were attained by the employment of ultrasound. These last two methods allow to produce oils "ready to sell", instead the infused oils need to be filtered. Moreover, the flavoring methods applied during the extraction process determine a significant increment of phenolic content and radical scavenging activity of olive oils. The increments were higher when oregano is used instead of thyme. Ultrasound inhibited the olive polyphenoloxidase, the endogenous enzyme responsible for olive oil phenol oxidation. This treatment of olive paste mixed with herbs before malaxation was revealed as the most favorable method due to the best efficiency, reduced time consumption and minor labor, enhancing the product quality of flavored olive oil.

  12. Constraining Light-Quark Yukawa Couplings from Higgs Distributions.

    Science.gov (United States)

    Bishara, Fady; Haisch, Ulrich; Monni, Pier Francesco; Re, Emanuele

    2017-03-24

    We propose a novel strategy to constrain the bottom and charm Yukawa couplings by exploiting Large Hadron Collider (LHC) measurements of transverse momentum distributions in Higgs production. Our method does not rely on the reconstruction of exclusive final states or heavy-flavor tagging. Compared to other proposals, it leads to an enhanced sensitivity to the Yukawa couplings due to distortions of the differential Higgs spectra from emissions which either probe quark loops or are associated with quark-initiated production. We derive constraints using data from LHC run I, and we explore the prospects of our method at future LHC runs. Finally, we comment on the possibility of bounding the strange Yukawa coupling.

  13. Flavor changing processes in supersymmetric models with hybrid gauge- and gravity-mediation

    International Nuclear Information System (INIS)

    Hiller, Gudrun; Hochberg, Yonit; Nir, Yosef

    2009-01-01

    We consider supersymmetric models where gauge mediation provides the dominant contributions to the soft supersymmetry breaking terms while gravity mediation provides sub-dominant yet non-negligible contributions. We further assume that the gravity-mediated contributions are subject to selection rules that follow from a Froggatt-Nielsen symmetry. This class of models constitutes an example of viable and natural non-minimally flavor violating models. The constraints from K 0 -K-bar 0 mixing imply that the modifications to the Standard Model predictions for B d -B-bar d and B s - B-bar s mixing are generically at most at the percent level, but can be of order ten percent for large tan β. The modifications for D 0 -D-bar 0 mixing are generically at most of order a few percent, but in a special subclass of models they can be of order one. We point out ΔB = 1 processes relevant for flavor violation in hybrid mediation.

  14. Toxic effects of some synthetic food colorants and/or flavor additives on male rats.

    Science.gov (United States)

    El-Wahab, Hanan Mohamed Fathy Abd; Moram, Gehan Salah El-Deen

    2013-03-01

    The objective of the present work was to evaluate the broadest toxic effect of some synthetic additives of colorants and/or flavors on different body organs and metabolic aspects in rats. A number of chemical food color and flavor additives are routinely added during processing to improve the aesthetic appearance of the dietary items. However, many of them are toxic after prolonged use. In this experiment, a total of 100 male albino rats of Spargue Dawley strain were divided into 10 groups: G(1) was fed basal diet and served as control, G(2): basal diet + Brilliant blue (blue dye, No. 2, 124 mg/kg diet), G(3): basal diet + carmoisine (red dye, No. 3, 70 mg/kg diet), G(4): basal diet + tartrazine (yellow dye, FD & C yellow No. 5, 75 mg/kg diet), G(5): basal diet + trans-anethole (4.5 g/kg diet) G(6): basal diet + propylene glycol (0.25 g/kg diet), G(7): basal diet + vanillin(1.25 g/kg diet), G(8): basal diet + Brilliant blue + propylene glycol, G(9): basal diet + carmoisine + trans-anethole, G(10): basal diet + tartrazine + vanillin for 42 successive days. All food colorants mixed with or without flavor additives induced a significant decrease in body weight, hemoglobin concentration and red blood cell count. Also there was a significant decrease in reduced glutathione content; glutathione-S-transferase and superoxide dismutase activities in both blood and liver compared to control group. On the other hand, a significant increase in serum alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase activities, bilirubin, urea, creatinine, total protein and albumin were observed in all test groups when compared to control group. Finally, it is advisable to limit the uses of these food colorants and/or food flavor additives especially those used by children.

  15. Energy utilization, carbon dioxide emission, and exergy loss in flavored yogurt production process

    International Nuclear Information System (INIS)

    Sorgüven, Esra; Özilgen, Mustafa

    2012-01-01

    This paper investigates the impact of food production processes on the environment in terms of energy and exergy utilization and carbon dioxide emission. There are three different energy utilization mechanisms in food production: Utilization of solar energy by plants to produce agricultural goods; feed consumption by herbivores to produce meat and milk; fossil fuel consumption by industrial processes to perform mixing, cooling, heating, etc. Production of strawberry-flavored yogurt, which involves these three mechanisms, is investigated here thermodynamically. Analysis starts with the cultivation of the ingredients and ends with the transfer of the final product to the market. The results show that 53% of the total exergy loss occurs during the milk production and 80% of the total work input is consumed during the plain yogurt making. The cumulative degree of perfection is 3.6% for the strawberry-flavored yogurt. This value can rise up to 4.6%, if renewable energy resources like hydropower and algal biodiesel are employed instead of fossil fuels. This paper points the direction for the development of new technology in food processing to decrease waste of energy and carbon dioxide accumulation in the atmosphere. -- Highlights: ► Energy and exergy utilization and carbon dioxide emission during strawberry-flavored yogurt production. ► Cumulative degree of perfection of strawberry-flavored yogurt is 3.6%. ► 53% of the total exergy loss occurs during the milk production. ► 80% of the total work input is consumed during the plain yogurt making.

  16. Flavor changing neutral current transitions on the lattice for heavy-light systems

    International Nuclear Information System (INIS)

    Bernard, C.W.

    1992-01-01

    Flavor changing neutral current transitions are a very important test of the standard model. Some of the channels can also be very useful for extracting the Kobayashi-Maskawa mixing matrix elements. However, their potential applications are limited by the uncertainties in the relevant hadronic matrix elements. We show that these matrix elements are also amenable to lattice techniques. In this study, we focus on radiative transitions such as B → K*γ and present preliminary results obtained by using 24 3 x 40 lattices at Β = 6.0

  17. Lepton flavor violation with displaced vertices

    Directory of Open Access Journals (Sweden)

    Julian Heeck

    2018-01-01

    Full Text Available If light new physics with lepton-flavor-violating couplings exists, the prime discovery channel might not be ℓ→ℓ′γ but rather ℓ→ℓ′X, where the new boson X could be an axion, majoron, familon or Z′ gauge boson. The most conservative bound then comes from ℓ→ℓ′+inv, but if the on-shell X can decay back into leptons or photons, displaced-vertex searches could give much better limits. We show that only a narrow region in parameter space allows for displaced vertices in muon decays, μ→eX,X→γγ,ee, whereas tauon decays can have much more interesting signatures.

  18. Single color and single flavor color superconductivity

    International Nuclear Information System (INIS)

    Alford, Mark G.; Cheyne, Jack M.; Cowan, Greig A.; Bowers, Jeffrey A.

    2003-01-01

    We survey the nonlocked color-flavor-spin channels for quark-quark (color superconducting) condensates in QCD, using a Nambu-Jona-Lasinio model. We also study isotropic quark-antiquark (mesonic) condensates. We make mean-field estimates of the strength and sign of the self-interaction of each condensate, using four-fermion interaction vertices based on known QCD interactions. For the attractive quark pairing channels, we solve the mean-field gap equations to obtain the size of the gap as a function of quark density. We also calculate the dispersion relations for the quasiquarks, in order to see how fully gapped the spectrum of fermionic excitations will be. We use our results to specify the likely pairing patterns in neutral quark matter, and comment on possible phenomenological consequences

  19. A two-flavor LOFF color superconductivity

    International Nuclear Information System (INIS)

    Sun Wei; Hou Defu

    2007-01-01

    Ever since the theory of color superconductivity was issued, it is likely to involve pairing between species of quarks with differing chemical potentials. For suitable values of the differences between chemical potentials, Cooper pairs with non-zero total momentum are favored, as was first realized by Larkin, Ovchinnikov, Fulde and Ferrell (LOFF). Condensates of this sort spontaneously break translational and rotational invariance, leading to gaps which vary periodically in a crystalline pattern. This article focuses on the two-flavor color superconducting phase at moderate baryon density. LOFF state is described through SU(2) NJL model. By using the mean-field approximation, N-G basis, fourier transformation, frequency summation, the thermodynamic potential and Gap equation are obtained. Finally, the window of LOFF state is found by the numerical method. (authors)

  20. 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. Copyright © 2015 Elsevier Ltd. All rights reserved.

  1. Microencapsulation of flavors in carnauba wax.

    Science.gov (United States)

    Milanovic, Jelena; Manojlovic, Verica; Levic, Steva; Rajic, Nevenka; Nedovic, Viktor; Bugarski, Branko

    2010-01-01

    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.

  2. Flavor-changing Z0 decay

    International Nuclear Information System (INIS)

    Axelrod, A.

    1982-10-01

    Chapter I reviews the phenomenological situation. Simple estimates of various rates are also provided in order to convey the physical intuition necessary to guide one through the equations and numbers that follow. Chapter II presents technical aspects of the general flavor changing Z 0 decay calculation, with emphasis on the integration scheme used. Chapter III describes a number of nontrivial checks on the calculation that were performed. Chapter IV contains the entire general algebraic result for the decay rate. Chapter V describes numerical aspects of the computer evaluation, and discusses the parameter values used and the results for the three generation case. A similar presentation for the four generation case is given in Chapter VI. Chapter VII describes what experimentalists should look for in a semiquantitative way. Some possibilities for rate enhancement, and some related processes are mentioned in Chapter VIII

  3. 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.

  4. Variable flavor scheme for final state jets

    International Nuclear Information System (INIS)

    Pietrulewicz, P.

    2014-01-01

    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(α s 2 C F T F ) 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(α s ) 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

  5. 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

  6. Effective Lagrangian description of Higgs mediated flavor violating electromagnetic transitions: Implications on lepton flavor violation

    International Nuclear Information System (INIS)

    Aranda, J. I.; Tututi, E. S.; Flores-Tlalpa, A.; Ramirez-Zavaleta, F.; Tlachino, F. J.; Toscano, J. J.

    2009-01-01

    Higgs mediated flavor violating electromagnetic interactions, induced at the one-loop level by a nondiagonal Hf i f 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)xU Y (1)-invariant operators of up to dimension-six. Exact formulae for the one-loop γf i f j and γγf i f j couplings are presented and their related processes used to study the phenomena of Higgs mediated lepton flavor violation. The experimental limit on the μ→eγ decay is used to derive a bound on the branching ratio of the μ→eγγ transition, which is 6 orders of magnitude stronger than the current experimental limit. Previous results on the τ→μγ and τ→μγγ decays are reproduced. The possibility of detecting signals of lepton flavor violation at γγ colliders is explored through the γγ→l i l j reaction, putting special emphasis on the τμ final state. Using the bound imposed on the Hτμ vertex by the current experimental data on the muon anomalous magnetic moment, it is found that about half a hundred events may be produced in the International Linear Collider.

  7. 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].

  8. Lightweight cryptography for constrained devices

    DEFF Research Database (Denmark)

    Alippi, Cesare; Bogdanov, Andrey; Regazzoni, Francesco

    2014-01-01

    Lightweight cryptography is a rapidly evolving research field that responds to the request for security in resource constrained devices. This need arises from crucial pervasive IT applications, such as those based on RFID tags where cost and energy constraints drastically limit the solution...... complexity, with the consequence that traditional cryptography solutions become too costly to be implemented. In this paper, we survey design strategies and techniques suitable for implementing security primitives in constrained devices....

  9. Non-perturbative Heavy-Flavor Transport at RHIC and LHC

    Energy Technology Data Exchange (ETDEWEB)

    He, Min, E-mail: mhe@comp.tamu.edu; Fries, Rainer J.; Rapp, Ralf

    2013-08-15

    We calculate open heavy-flavor (HF) transport in relativistic heavy-ion collisions by applying a strong-coupling treatment in both macro- and microscopic dynamics (hydrodynamics and non-perturbative diffusion interactions). The hydrodynamic medium evolution is quantitatively constrained by bulk and multi-strange hadron spectra and elliptic flow. The heavy quark transport coefficient is evaluated from a non-perturbative T-matrix approach in the Quark–Gluon Plasma which, close to the critical temperature, leads to resonance formation and feeds into the recombination of heavy quarks on a hydrodynamic hypersurface. In the hadronic phase, the diffusion of HF mesons is obtained from effective hadronic theory. We compute observables at RHIC and LHC for non-photonic electrons and HF mesons, respectively.

  10. Review of recent heavy flavor measurements in STAR

    Directory of Open Access Journals (Sweden)

    Lomnitz Michael R.

    2017-01-01

    Full Text Available Heavy-ion collisions at RHIC provide a unique environment to study the behavior of nuclear matter under extreme conditions. In particular, heavy quarks, which are produced during the early stages of a collision, provide an exceptional probe in understanding the hot and dense medium created in such collisions. The Heavy Flavor Tracker and Muon Telescope Detector at the STAR experiment at RHIC have been successfully installed since early 2014 and have significantly improved the experimental capabilities in measuring both open and hidden heavy flavor hadrons in heavy-ion collisions. We present an overview of recent heavy flavor results obtained at STAR using these two dedicated detectors.

  11. Review of recent heavy flavor measurements in STAR

    Science.gov (United States)

    Lomnitz, Michael R.

    2017-12-01

    Heavy-ion collisions at RHIC provide a unique environment to study the behavior of nuclear matter under extreme conditions. In particular, heavy quarks, which are produced during the early stages of a collision, provide an exceptional probe in understanding the hot and dense medium created in such collisions. The Heavy Flavor Tracker and Muon Telescope Detector at the STAR experiment at RHIC have been successfully installed since early 2014 and have significantly improved the experimental capabilities in measuring both open and hidden heavy flavor hadrons in heavy-ion collisions. We present an overview of recent heavy flavor results obtained at STAR using these two dedicated detectors.

  12. Signals from flavor changing scalar currents at the future colliders

    International Nuclear Information System (INIS)

    Atwood, D.; Reina, L.; Soni, A.

    1996-01-01

    We present a general phenomenological analysis of a class of Two Higgs Doublet Models with Flavor Changing Neutral Currents arising at the tree level. The existing constraints mainly affect the couplings of the first two generations of quarks, leaving the possibility for non negligible Flavor Changing couplings of the top quark open. The next generation of lepton and hadron colliders will offer the right environment to study the physics of the top quark and to unravel the presence of new physics beyond the Standard Model. In this context we discuss some interesting signals from Flavor Changing Scalar Neutral Currents

  13. Flavor network and the principles of food pairing

    Science.gov (United States)

    Ahn, Yong-Yeol; Ahnert, Sebastian E.; Bagrow, James P.; Barabási, Albert-László

    2011-12-01

    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.

  14. Flavor Dependent Retention of Remote Food Preference Memory

    OpenAIRE

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

    2017-01-01

    Social Transmission of Food Preference (STFP) is a single trial non-aversive learning task that is used for testing non-spatial memory. This task relies on an accurate estimate of a change in food preference of the animals following social demonstration of a novel flavor. Conventionally this is done by providing two flavors of powdered food and later estimating the amount of food consumed for each of these flavors in a defined period of time. This is achieved through a careful measurement of ...

  15. Recent patents on nano flavor preparation and its application.

    Science.gov (United States)

    Feng, Tao; Xiao, Zuobing; Tian, Huaixiang

    2010-11-01

    Nano flavor preparation and its application have been reviewed in this paper. Nano flavor could be prepared by physical methods such as spray drying with microfluidization and ultrasonication, physical adsorption and so on, chemical methods such as complex formation, nano-sized self-structured liquid, and nano emulsification and so on. Different preparation technology could produce nano particles with different physical properties, thus they could be used in different occasions such as food, drug, cosmetics and so on. The article presents some promising patents on nano flavor preparation and its application.

  16. A Composite Algorithm for Mixed Integer Constrained Nonlinear Optimization.

    Science.gov (United States)

    1980-01-01

    C-21 CHI 209 190 Problem: C-I REAL FUNCTION ALKY(X,K) COMMON/PRINT/IBRKT, IPOW , IMS, JMSP, IN, IOUT, IOTT DIMENSION X(20) LOGICAL FLAG DATA FLAG...C4 * X3 - C5 * X5) RETURN END Problem: C-2 REAL FUNCTION BART(X,K) COMMON/PRINT/IBRKT, IPOW , IMS,J3MSP, IIN, IOUT, IOTT DIMENSION X(20) LOGICAL FLAG...BART = .6 * PI * D * T * SQRT(B**2 + H**2) RETURN END Problem: C-3 REAL FUNCTION BEARI(X,K) COMMON/PRINT/IBRKT, IPOW ,IMS,JMSP,IIN,IOUT, IOTT DIMENSION

  17. Preservation of flavor in freeze dried green beans

    Science.gov (United States)

    Huber, C. S.; Heidelbaugh, N. D.; Davis, D.

    1973-01-01

    Before freeze drying, green beans are heated to point at which their cell structure is altered. Beans freeze dried with altered cell structure have improved rehydration properties and retain color, flavor, and texture.

  18. The color-flavor transformation of induced QCD

    CERN Document Server

    Shnir, Ya M

    2002-01-01

    The color-flavor transformation is applied to the $U(N_c)$ 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-$N_c$ 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.

  19. 2016 International Conference on Charged Lepton Flavor Violation

    Energy Technology Data Exchange (ETDEWEB)

    Dukes, Edmond Craig

    2017-12-04

    Partial support for participation for students and postdocs who wished to attend to give poster presentations at the 2016 International Conference on Charged Lepton Flavor Violation (CLFV 2016) in Charlottesville, VA.

  20. The color-flavor transformation of induced QCD

    International Nuclear Information System (INIS)

    Shnir, Ya.

    2002-09-01

    The color-flavor transformation is applied to the U(N c ) 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-N c 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)

  1. Development of non-sweet, flavored food cubes

    Science.gov (United States)

    Larson, R. W.

    1971-01-01

    Food cubes exhibit flavor and quality stability for periods of four weeks in 100 deg F environment. They are suitable for field rations, emergency rations or snacks and should interest the food processing industry.

  2. Extended scaling and residual flavor symmetry in the neutrino Majorana mass matrix

    Energy Technology Data Exchange (ETDEWEB)

    Samanta, Rome; Ghosal, Ambar [Saha Institute of Nuclear Physics, HBNI, Astroparticle Physics and Cosmology Division, Kolkata (India); Roy, Probir [Bose Institute, Center for Astroparticle Physics and Space Science, Kolkata (India)

    2016-12-15

    The residual symmetry approach, along with a complex extension for some flavor invariance, is a powerful tool to uncover the flavor structure of the 3 x 3 neutrino Majorana mass matrix M{sub ν} toward gaining insights into neutrino mixing. We utilize this to propose a complex extension of the real scaling ansatz for M{sub ν} which was introduced some years ago. Unlike the latter, our proposal allows a nonzero mass for each of the three light neutrinos as well as a nonvanishing θ{sub 13}. The generation of light neutrino masses via the type-I seesaw mechanism is also demonstrated. A major result of this scheme is that leptonic Dirac CP-violation must be maximal while atmospheric neutrino mixing does not need to be exactly maximal. Moreover, each of the two allowed Majorana phases, to be probed by the search for nuclear 0νββ decay, has to be at one of its two CP-conserving values. There are other interesting consequences such as the allowed occurrence of a normal mass ordering which is not favored by the real scaling ansatz. Our predictions will be tested in ongoing and future neutrino oscillation experiments at T2K, NOνA and DUNE. (orig.)

  3. Attempts to train novices for beer flavor discrimination: a matter of taste.

    Science.gov (United States)

    Peron, R M; Allen, G L

    1988-10-01

    Inexperienced beer-drinkers who could not pass a beer-flavor discrimination test were divided into a taste group, which received additional perceptual experience with beer flavors; a verbal group, which received instruction in beer flavor terminology; a taste/verbal group, which received both additional experience and instruction; and a control group. Before and after training, all subjects participated in a similarity rating task involving beer flavors and flavor-related adjectives. Additional taste experience--but not increased experience with beer-flavor terminology--improved novices' ability to detect identical beer flavors. Results are discussed in terms of the trainability of flavor discrimination and the role of cognitive factors (both flavor-related and flavor-independent) in marketing beverages.

  4. Enforced Electrical Neutrality of the Color-Flavor Locked Phase

    International Nuclear Information System (INIS)

    Rajagopal, Krishna; Wilczek, Frank

    2001-01-01

    We demonstrate that quark matter in the color-flavor locked phase of QCD is rigorously electrically neutral, despite the unequal quark masses, and even in the presence of an electron chemical potential. As long as the strange quark mass and the electron chemical potential do not preclude the color-flavor locked phase, quark matter is automatically neutral. No electrons are required and none are admitted

  5. Heavy Flavor Measurements at RHIC in the Near Future

    Energy Technology Data Exchange (ETDEWEB)

    Xu, Nu

    2006-12-01

    We discuss the recent results on open charm measurements at RHIC. The heavy flavor upgrade program for both PHENIX and STAR experiments are briefly discussed. The completion of the program will yield important information on light flavor thermalization of the partonic matter created in high-energy nuclear collisions at RHIC. A new era of RHIC is ahead of us with the progress of the upgrade program.

  6. 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.

  7. 14th Conference on Flavor Physics and CP Violation

    CERN Document Server

    2016-01-01

    The 2016 edition of the Conference on Flavor Physics and CP Violation will be held at on the campus of the California Institute of Technology on 6-9 June. The FPCP conference series was founded in 2002 through the merger of the Heavy Flavor (HF) and B Physics and CP Violation (BPCP) conference series. A list of previous FPCP venues can be found here.

  8. Influence of flavor oscillations on neutrino beam instabilities

    Energy Technology Data Exchange (ETDEWEB)

    Mendonça, J. T., E-mail: titomend@ist.utl.pt [Instituto de Física, Universidade de São Paulo, 05508-090 São Paulo SP (Brazil); Haas, F. [Instituto de Física, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre RS (Brazil); Bret, A. [ETSI Industriales, Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain and Instituto de Investigaciones Energeticas y Aplicaciones Industriales, Campus Universitario de Ciudad Real, 13071 Ciudad Real (Spain)

    2014-09-15

    We consider the collective neutrino plasma interactions and study the electron plasma instabilities produced by a nearly mono-energetic neutrino beam in a plasma. We describe the mutual interaction between neutrino flavor oscillations and electron plasma waves. We show that the neutrino flavor oscillations are not only perturbed by electron plasmas waves but also contribute to the dispersion relation and the growth rates of neutrino beam instabilities.

  9. Signals of Supersymmetric Lepton Flavor Violation at the LHC

    CERN Document Server

    Agashe, K S; Agashe, Kaustubh; Graesser, Michael

    2000-01-01

    In a generic supersymmetric extension of the Standard Model, there will be lepton flavor violation at a neutral gaugino vertex due to misalignment between the lepton Yukawa couplings and the slepton soft masses. Sleptons produced at the LHC through the cascade decays of squarks and gluinos can give a sizable number of events with 4 leptons. This channel could give a clean signature of supersymmetric lepton flavor violation under conditions which are identified.

  10. Heavy-light flavor correlations and the QCD phase boundary

    Energy Technology Data Exchange (ETDEWEB)

    Sasaki, Chihiro [Institute of Theoretical Physics, University of Wroclaw, PL-50204 Wroclaw (Poland); Frankfurt Institute for Advanced Studies, D-60438 Frankfurt am Main (Germany); Redlich, Krzysztof [Institute of Theoretical Physics, University of Wroclaw, PL-50204 Wroclaw (Poland)

    2016-12-15

    We discuss correlations between the light and heavy-light flavored mesons at finite temperature within a chiral effective theory implementing heavy quark symmetry. We show that the thermodynamics of the charmed mesons is strongly dragged by the chiral crossover dominated by the non-strange flavors. Consequently, the fluctuations carried by the states with strangeness can be used to characterize the onset of the chiral symmetry restoration.

  11. 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.

  12. Holographic quark gluon plasma with flavor

    Energy Technology Data Exchange (ETDEWEB)

    Kaminski, M. [Max-Planck-Institut fuer Physik (Werner-Heisenberg-Institut), Muenchen (Germany)

    2009-01-15

    In this work I explore theoretical and phenomenological implications of chemical potentials and charge densities inside a strongly coupled thermal plasma, using the gauge/gravity correspondence. Strong coupling effects discovered in this model theory are interpreted geometrically and may be taken as qualitative predictions for heavy ion collisions at RHIC and LHC. In particular I examine the thermodynamics, spectral functions, transport coefficients and the phase diagram of the strongly coupled plasma. For example stable mesons, which are the analogs of the QCD Rho-mesons, are found to survive beyond the deconfinement transition. A phase transition resembling 2-flavor QCD is discovered. The momentum diffusion rate of charmonium at strong coupling is significantly reduced compared to the weak coupling result, in reminiscence of the universal viscosity bound. This paper is based on partly unpublished work performed in the context of my PhD thesis. New results and ideas extending significantly beyond those published until now are stressed. (Abstract Copyright [2009], Wiley Periodicals, Inc.)

  13. 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...

  14. Lepton flavor universality violation without new sources of quark flavor violation

    Science.gov (United States)

    Kamenik, Jernej F.; Soreq, Yotam; Zupan, Jure

    2018-02-01

    We show that new physics models without new flavor violating interactions can explain the recent anomalies in the b →s ℓ+ℓ- transitions. The b →s ℓ+ℓ- arises from a Z' penguin which automatically predicts the V -A structure for the quark currents in the effective operators. This framework can either be realized in a renormalizable U (1 )' setup or be due to new strongly interacting dynamics. The dimuon resonance searches at the LHC are becoming sensitive to this scenario since the Z' is relatively light, and could well be discovered in future searches by ATLAS and CMS.

  15. arXiv Lepton flavor universality violation without new sources of quark flavor violation

    CERN Document Server

    Kamenik, Jernej F.; Zupan, Jure

    2018-02-03

    We show that new physics models without new flavor violating interactions can explain the recent anomalies in the b→sℓ+ℓ- transitions. The b→sℓ+ℓ- arises from a Z′ penguin which automatically predicts the V-A structure for the quark currents in the effective operators. This framework can either be realized in a renormalizable U(1)′ setup or be due to new strongly interacting dynamics. The dimuon resonance searches at the LHC are becoming sensitive to this scenario since the Z′ is relatively light, and could well be discovered in future searches by ATLAS and CMS.

  16. Neutrino Masses and Lepton-Flavor Violation in Supersymmetric Models with lopsided Froggatt-Nielsen charges

    CERN Document Server

    Sato, J; Sato, Joe; Tobe, Kazuhiro

    2001-01-01

    We analyze in detail lepton-flavor violation (LFV) in the charged-lepton sector such as $\\mu \\to e \\gamma$, $\\tau \\to \\mu \\gamma$, $\\mu \\to eee$ and the $\\mu \\to e$ conversion in nuclei, within the framework of supersymmetric models with lopsided Froggatt--Nielsen charges, in which the large mixing in the neutrino sector as well as small mixings in the quark sector can be naturally accommodated. We show that the present experimental limits on the LFV processes already exclude some of the models. The future proposed search for LFV, especially in muon processes, can provide a significant probe to this framework. We also stress the importance of the measurement of $U^{MNS}_{e3}$ in neutrino experiments, and the fact that the KamLAND experiment could play a significant role to test a certain class of models.

  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. Sympletic quantization of constrained systems

    Energy Technology Data Exchange (ETDEWEB)

    Barcelos-Neto, J.; Wotzasek, C. (Inst. de Fisica, Univ. Federal do Rio de Janeiro, Caixa Postal 68528, 21945 Rio de Janeiro (BR))

    1992-06-21

    In this paper it is shown that the symplectic two-form, which defines the geometrical structure of a constrained theory in the Faddeev-Jackiw approach, may be brought into a non-degenerated form, by an iterative implementation of the existing constraints. The resulting generalized brackets coincide with those obtained by the Dirac bracket approach, if the constrained system under investigation presents only second-class constraints. For gauge theories, a symmetry breaking term must be supplemented to bring the symplectic form into a non-singular configuration. At present, the singular symplectic two-form provides directly the generators of the time independent gauge transformations.

  19. Zygosaccharomyces bailii Is a Potential Producer of Various Flavor Compounds in Chinese Maotai-Flavor Liquor Fermentation

    OpenAIRE

    Yan Xu; Yan Zhi; Qun Wu; Rubing Du; Yan Xu

    2017-01-01

    Zygosaccharomyces bailii is a common yeast in various food fermentations. Understanding the metabolic properties and genetic mechanisms of Z. bailii is important for its industrial applications. Fermentation characteristics of Z. bailii MT15 from Chinese Maotai-flavor liquor fermentation were studied. Z. bailii MT15 produced various flavor compounds, including 19 alcohols, six acids, three esters, three ketones, and two aldehydes. Moreover, production of acids and aldehydes were increased by ...

  20. Airway epithelial cell exposure to distinct e-cigarette liquid flavorings reveals toxicity thresholds and activation of CFTR by the chocolate flavoring 2,5-dimethypyrazine

    OpenAIRE

    Sherwood, Cara L.; Boitano, Scott

    2016-01-01

    Background The potential for adverse respiratory effects following exposure to electronic (e-) cigarette liquid (e-liquid) flavorings remains largely unexplored. Given the multitude of flavor permutations on the market, identification of those flavor constituents that negatively impact the respiratory tract is a daunting task. In this study we examined the impact of common e-liquid flavoring chemicals on the airway epithelium, the cellular monolayer that provides the first line of defense aga...

  1. Q{sub 6} as the flavor symmetry in a non-minimal SUSY SU(5) model

    Energy Technology Data Exchange (ETDEWEB)

    Gomez-Izquierdo, J.C.; Mondragon, M [Universidad Nacional Autonoma de Mexico, Instituto de Fisica, Mexico, DF (Mexico); Gonzalez-Canales, F. [Benemerita Universidad Autonoma, Facultad de Ciencias de la Electronica, Puebla, Puebla (Mexico); Instituto de Fisica Corpuscular-CSIC/Universitat de Valencia, AHEP Group, Paterna, Valencia (Spain)

    2015-05-15

    We present a non-minimal renormalizable SUSY SU(5) model, with extended Higgs sector and right-handed neutrinos, where the flavor sector exhibits a Q{sub 6} flavor symmetry. We analyzed the simplest version of this model, in which R-parity is conserved and the right-handed neutrino masses in the flavor doublet are considered with and without degeneracy. We find the generic form of the mass matrices both in the quark and lepton sectors. We reproduce, according to current data, the mixing in the CKM matrix. In the leptonic sector, in the general case where the right-handed neutrino masses are not degenerate, we find that the values for the solar, atmospheric, and reactor mixing angles are in very good agreement with the experimental data, both for a normal and an inverted hierarchy. In the particular case where the right-handed neutrinos masses are degenerate, the model predicts a strong inverted hierarchy spectrum and a sum rule among the neutrino masses. In this case the atmospheric and solar angles are in very good agreement with experimental data, and the reactor one is different from zero, albeit too small (θ{sub 13}{sup l{sup t{sup h}}}). This value constitutes a lower bound for θ{sub 13} in the general case.We also find the range of the values for the neutrino masses in each case. (orig.)

  2. 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...

  3. Heavy-flavor parton distributions without heavy-flavor matching prescriptions

    Science.gov (United States)

    Bertone, Valerio; Glazov, Alexandre; Mitov, Alexander; Papanastasiou, Andrew S.; Ubiali, Maria

    2018-04-01

    We show that the well-known obstacle for working with the zero-mass variable flavor number scheme, namely, the omission of O(1) mass power corrections close to the conventional heavy flavor matching point (HFMP) μ b = m, can be easily overcome. For this it is sufficient to take advantage of the freedom in choosing the position of the HFMP. We demonstrate that by choosing a sufficiently large HFMP, which could be as large as 10 times the mass of the heavy quark, one can achieve the following improvements: 1) above the HFMP the size of missing power corrections O(m) is restricted by the value of μ b and, therefore, the error associated with their omission can be made negligible; 2) additional prescriptions for the definition of cross-sections are not required; 3) the resummation accuracy is maintained and 4) contrary to the common lore we find that the discontinuity of α s and pdfs across thresholds leads to improved continuity in predictions for observables. We have considered a large set of proton-proton and electron-proton collider processes, many through NNLO QCD, that demonstrate the broad applicability of our proposal.

  4. CP Violation in Flavor Tagged $B_s \\to J/\\psi \\phi$ Decays

    Energy Technology Data Exchange (ETDEWEB)

    Makhoul, Khaldoun [Massachusetts Inst. of Technology (MIT), Cambridge, MA (United States)

    2009-06-01

    In this dissertation, we present the results of a time-dependent angular analysis of Bs → J/ΨΦ decays performed with the use of initial-state flavor tagging. CP violation is observed in this mode through the interference of decay without net mixing and decay with net mixing, that is, Bs → J/ΨΦ and Bs → $\\bar{B}$s → J/ΨΦ . The time-dependent angular analysis is used to extract the decay widths of the heavy and light Bs eigenstates and the difference between these decay widths ΔΓs {triple_bond} ΓsLsH. Initial-state flavor tagging is used to determine the matter-antimatter content of the Bs mesons at production time. We combine flavor tagging with the angular analysis, which statistically determines the contributions of the CP-even and CP-odd components at decay time, to measure the CP-violating phase βs. The phase βs is expressed in terms of elements of the Cabibbo-Kobayashi-Maskawa matrix as βs {triple_bond} arg (-VtsV*tb/VcsV*cb), and is predicted by the Standard Model to be close to zero, βsSM = 0.02. In the measurement of ΔΓs, we use a dataset corresponding to 1.7 fb-1 of luminosity, collected at the CDF experiment from proton-antiproton collisions at a center of mass energy √s = 1.96 TeV. In the measurement of βs, we use a dataset corresponding to 1.3 fb-1 of collected luminosity. We measure ΔΓs = (0.071-0.059+0.064 ± 0.007) ps-1 using the time-dependent angular analysis. Combining the angular analysis with flavor-tagging, we find that assuming the Standard Model predictions of βs and ΔΓs, the probability of a deviation as large as the level of the observed data is 33%. We obtain a suite of associated

  5. A Heavy Flavor Tracker for STAR

    International Nuclear Information System (INIS)

    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.

    2008-01-01

    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 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 APS sensors 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

  6. 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.

  7. Effects of added glutamate on liking for novel food flavors.

    Science.gov (United States)

    Prescott, John

    2004-04-01

    Adding glutamate to foods increases their umami quality, their acceptability and their consumption. The functional significance of this palatability is unclear. Other highly palatable substances, e.g. sugar and fats, also increase liking for novel flavors with which they are repeatedly paired, especially when ingested. This is thought to reflect the rewarding effects of sugar and fat energy, post-ingestion. To determine if a liking for novel flavors can also be conditioned using glutamate, 44 subjects rated 10 ml samples of three novel soups for liking and familiarity, both before and after seven daily exposures to each of two soup flavors-one with added monosodium l-glutamate (MSG) (0.5% w/w; MSG+) and one without (MSG-). During exposure, subjects received either a 250 ml bowl of soup (Consume group) or a 10 ml sample (Taste group). There were no significant differences as a function of samples or groups, despite some trends for changes in liking to be higher in the consumed MSG+ condition. In a second experiment, 69 subjects were divided into three groups (Consume MSG+; Consume MSG-; Taste MSG+) in which they received nine exposures to one novel soup flavor. The Consume MSG+ group showed a significantly greater increase in liking than either the Consume MSG- or the Taste MSG+ groups, which did not differ. Changes in familiarity ratings reflected amount consumed, not MSG content. Pairing glutamate with a novel flavor can condition liking for that flavor. While post-ingestive effects of glutamate may be rewarding, flavor conditioning cannot be ruled out.

  8. Flavor with a light dynamical "Higgs particle"

    CERN Document Server

    Alonso, R.; Merlo, L.; Rigolin, S.; Yepes, J.

    2013-01-01

    The Higgs-fermion couplings are sensitive probes of possible new physics behind a stable light Higgs particle. It is then essential to identify the flavour pattern of those interactions. We consider the case in which a strong dynamics lies behind a light Higgs, and explore the implications within the Minimal Flavour Violation ansatz. The dominant effects on flavour-changing Higgs-fermion couplings stem in this context from operators with mass dimension <6, and we analyze all relevant chiral operators up to that order, including loop-corrections induced by 4-dimensional ones. Bounds on the operator coefficients are derived from a plethora of low-energy flavour transitions, providing a guideline on which flavour-changing Higgs interactions may be open to experimental scrutiny. In particular, the coefficient of a genuinely CP-odd operator is only softly constrained and therefore its impact is potentially interesting.

  9. Milk Options Observation (MOO): A Mixed-Methods Study of Chocolate Milk Removal on Beverage Consumption and Student/Staff Behaviors in a Rural Elementary School

    Science.gov (United States)

    Davis, Melinda M.; Spurlock, Margaret; Ramsey, Katrina; Smith, Jamie; Beamer, Beth Ann; Aromaa, Susan; McGinnis, Paul B.

    2017-01-01

    Providing flavored milk in school lunches is controversial, with conflicting evidence on its impact on nutritional intake versus added sugar consumption and excess weight gain. Nonindustry-sponsored studies using individual-level analyses are needed. Therefore, we conducted this mixed-methods study of flavored milk removal at a rural primary…

  10. Heavy Flavor Production in Heavy Ion Collisions at CMS

    CERN Document Server

    Sun, Jian

    2016-01-01

    Studies of Heavy flavor production are of great interest in heavy ion collisions. In the produced medium, the binding potential between a quark and antiquark in quarkonium is screened by surrounding light quarks and antiquarks. Thus, the various quarkonium states are expected to be melt at different temperatures depending on their binding energies, which allows us to characterize the QCD phase transition. In addition, open heavy flavor production are relevant for flavor-dependence of the in-medium parton energy loss. In QCD, gluons are expected to lose more energy compared to quarks when passing through the QGP due to the larger color charge. Compared to light quarks, heavy quarks are expected to lose less radiative energy because gluon radiation is suppressed at angles smaller than the ratio of the quark mass to its energy. This dead cone effect (and its disappearance at high transverse momentum) can be studied using open heavy flavor mesons and heavy flavor tagged jets. With CMS detector, quarkonia, open he...

  11. Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum).

    Science.gov (United States)

    Vogel, Jonathan T; Tieman, Denise M; Sims, Charles A; Odabasi, Asli Z; Clark, David G; Klee, Harry J

    2010-10-01

    Tomatoes contain high levels of several carotenoids including lycopene and β-carotene. Beyond their functions as colorants and nutrients, carotenoids are precursors for important volatile flavor compounds. In order to assess the importance of apocarotenoid volatiles in flavor perception and acceptability, we conducted sensory evaluations of near-isogenic carotenoid biosynthetic mutants and their parent, Ailsa Craig. The carotenoid contents of these tomatoes were extremely low in the r mutant, increased in lycopene in old gold, and higher in tetra-cis-lycopene and ζ-carotene in tangerine. The volatiles derived from these carotenoids (β-ionone, geranylacetone and 6-methyl-5-hepten-2-one) were proportionally altered relative to their precursors. Fruits were also analyzed for soluble solids, sugars, acids and flavor volatiles. Consumer panels rated the r mutant lowest for all sensory attributes, while Ailsa Craig was generally rated highest. Old gold and tangerine were rated intermediate in two of the three harvests. Several chemicals were negatively correlated with at least one of the hedonic scores while several others were positively correlated with tomato flavor acceptability. The results permitted identification of positive and negative interactions of volatiles with tomato flavor. Copyright © 2010 Society of Chemical Industry.

  12. Topics in three flavor chiral dynamics

    International Nuclear Information System (INIS)

    Nissler, Robin

    2007-01-01

    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 η and η' 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 d -m u as well as effects of anomalies stemming from the quantum nature of QCD. For these reasons the decays of η and η' have also attracted considerable experimental interest. They are currently under investigation at several facilities including KLOE rate at DAΦNE, 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 Λ(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 - 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.g. the DEAR results are shown to be

  13. 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

  14. Lung disease in flavoring and food production: learning from butter flavoring.

    Science.gov (United States)

    Sahakian, Nancy; Kreiss, Kathleen

    2009-01-01

    Workers in the food industry are exposed to multiple respiratory hazards that include irritants, allergens, and substances capable of causing destruction and scarring of the lungs. Cases of constrictive bronchiolitis obliterans, a severe potentially disabling lung disease, have been identified in workers exposed to flavorings. Workplace engineering controls, work practices, and respiratory protection can minimize potential exposures. Medical surveillance of workers exposed to known respiratory hazards will help to identify disease early, facilitate the prompt removal of workers from the causative exposure(s), and prevent further worsening and/or permanence of disease. When companies or employees suspect occupational respiratory disease, they can involve public health agencies to investigate any excess risk of lung disease, risk factors among processes and exposures, and effectiveness of interventions, if needed.

  15. Trends in PDE constrained optimization

    CERN Document Server

    Benner, Peter; Engell, Sebastian; Griewank, Andreas; Harbrecht, Helmut; Hinze, Michael; Rannacher, Rolf; Ulbrich, Stefan

    2014-01-01

    Optimization problems subject to constraints governed by partial differential equations (PDEs) are among the most challenging problems in the context of industrial, economical and medical applications. Almost the entire range of problems in this field of research was studied and further explored as part of the Deutsche Forschungsgemeinschaft (DFG) priority program 1253 on “Optimization with Partial Differential Equations” from 2006 to 2013. The investigations were motivated by the fascinating potential applications and challenging mathematical problems that arise in the field of PDE constrained optimization. New analytic and algorithmic paradigms have been developed, implemented and validated in the context of real-world applications. In this special volume, contributions from more than fifteen German universities combine the results of this interdisciplinary program with a focus on applied mathematics.   The book is divided into five sections on “Constrained Optimization, Identification and Control”...

  16. Constraining spacetime torsion with LAGEOS

    Science.gov (United States)

    March, Riccardo; Bellettini, Giovanni; Tauraso, Roberto; Dell'Agnello, Simone

    2011-11-01

    We compute the corrections to the orbital Lense-Thirring effect (or frame-dragging) in the presence of spacetime torsion. We analyze the motion of a test body in the gravitational field of a rotating axisymmetric massive body, using the parametrized framework of Mao, Tegmark, Guth and Cabi. In the cases of autoparallel and extremal trajectories, we derive the specific approximate expression of the corresponding system of ordinary differential equations, which are then solved with methods of Celestial Mechanics. We calculate the secular variations of the longitudes of the node and of the pericenter. We also show how the LAser GEOdynamics Satellites (LAGEOS) can be used to constrain torsion parameters. We report the experimental constraints obtained using both the nodes and perigee measurements of the orbital Lense-Thirring effect. This makes LAGEOS and Gravity Probe B complementary frame-dragging and torsion experiments, since they constrain three different combinations of torsion parameters.

  17. Flavor-changing neutral currents: Theory and future experiments

    International Nuclear Information System (INIS)

    Gorn, M.

    1979-01-01

    An SU(2) consistent introduction of particular flavor changes in the neutral current of a generalized Weinberg-Salam model for hadrons is described and examples are discussed, in particular, two CP-violating and flavor-changing five-quark models, which are in agreement with measurements on the K 0 -K-bar 0 and theD 0 -D-bar 0 system and still allow t bold-arrow-left-right c and b bold-arrow-left-right s transitions. The evidence for the strong suppression of a neutral u bold-arrow-left-right c transition from D 0 -D-bar 0 measurements is briefly reviewed. The experimental signatures of the different flavor changes, to be detected or to be ruled out in the future, are discussed

  18. Recent heavy flavor measurements from PHENIX at RHIC

    International Nuclear Information System (INIS)

    Haseler, T O S

    2016-01-01

    Heavy flavor quarks are an important probe of the initial state of the Quark Gluon Plasma formed in heavy-ion collisions. Bottom and charm quarks are primarily produced through hard interactions, early in the collision and experience the full time evolution of the medium. Measuring their production in p + p collisions can also give a baseline reference to study larger collision systems, including asymmetric systems and can directly test pQCD calculations. At PHENIX open heavy flavor states can be measured through leptonic decay channels. Some measurements have utilized silicon vertex detectors to determine meson decay lengths in order to separate D mesons from B mesons. Recent measurements have been made at √s NN = 200 and 500 GeV, with a variety of collision species, in both forward/backward and central rapidities.A review of the recent heavy flavor measurements from PHENIX will be presented in this proceeding. (paper)

  19. Extended investigation of the twelve-flavor β-function

    Science.gov (United States)

    Fodor, Zoltán; Holland, Kieran; Kuti, Julius; Nógrádi, Dániel; Wong, Chik Him

    2018-04-01

    We report new results from high precision analysis of an important BSM gauge theory with twelve massless fermion flavors in the fundamental representation of the SU(3) color gauge group. The range of the renormalized gauge coupling is extended from our earlier work [1] to probe the existence of an infrared fixed point (IRFP) in the β-function reported at two different locations, originally in [2] and at a new location in [3]. We find no evidence for the IRFP of the β-function in the extended range of the renormalized gauge coupling, in disagreement with [2,3]. New arguments to guard the existence of the IRFP remain unconvincing [4], including recent claims of an IRFP with ten massless fermion flavors [5,6] which we also rule out. Predictions of the recently completed 5-loop QCD β-function for general flavor number are discussed in this context.

  20. A flavor-safe composite explanation of $R_K$

    CERN Document Server

    Carmona, Adrian

    2017-05-04

    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.

  1. Issues and challenges in the safety evaluation of food flavors.

    Science.gov (United States)

    Adams, Timothy B; Smith, Robert L

    2004-04-01

    Within the context of safety assessment of "social chemicals" such as drugs, agrochemicals, major food additives and environmental chemicals, food flavors have conventionally been perceived to be of relatively low priority. The growing aspiration to achieve a "globally recognized list of flavors" and the necessity to achieve some degree of consensus as to the procedures to be used for their safety evaluation have changed this perception. The purpose of this workshop is to focus on the newer concepts and strategies applicable to the safety evaluation process and to evaluate these as part of a process to seek harmonization of approach and to ensure that up-to-date science-based procedures are incorporated in evaluation programs in the interest of both protecting the health of the public and helping the industry to continue to provide flavors that are safe.

  2. Magnetized color flavor locked state and compact stars

    CERN Document Server

    Felipe, R Gonzalez; Martinez, A Perez

    2010-01-01

    The stability of the color flavor locked phase in the presence of a strong magnetic field is investigated within the phenomenological MIT bag model, taking into account the variation of the strange quark mass, the baryon density, the magnetic field, as well as the bag and gap parameters. It is found that the minimum value of the energy per baryon in a color flavor locked state at vanishing pressure is lower than the corresponding one for unpaired magnetized strange quark matter and, as the magnetic field increases, the energy per baryon decreases. This implies that magnetized color flavor locked matter is more stable and could become the ground state inside neutron stars. The mass-radius relation for such stars is also studied.

  3. Zygosaccharomyces bailii Is a Potential Producer of Various Flavor Compounds in Chinese Maotai-Flavor Liquor Fermentation

    Directory of Open Access Journals (Sweden)

    Yan Xu

    2017-12-01

    Full Text Available Zygosaccharomyces bailii is a common yeast in various food fermentations. Understanding the metabolic properties and genetic mechanisms of Z. bailii is important for its industrial applications. Fermentation characteristics of Z. bailii MT15 from Chinese Maotai-flavor liquor fermentation were studied. Z. bailii MT15 produced various flavor compounds, including 19 alcohols, six acids, three esters, three ketones, and two aldehydes. Moreover, production of acids and aldehydes were increased by 110 and 41%, respectively, at 37°C (the maximum temperature in liquor fermentation compared with that at 30°C, indicating its excellent flavor productivity. Z. bailii MT15 is a diploid with genome size of 20.19 Mb. Comparative transcriptome analysis revealed that 12 genes related to amino acid transport were significantly up-regulated (2.41- to 5.11-fold at 37°C. Moreover, genes ARO8, ARO9, and ALDH4 involved in amino acid metabolism also showed higher expression levels (>1.71-fold at 37°C. Increased substrate supply and a vigorous metabolism might be beneficial for the increased production of acids and aldehydes at 37°C. This work revealed the potential contribution of Z. bailii to various flavor compounds in food fermentation, and produced insights into the metabolic mechanisms of Z. bailii in flavor production.

  4. The effect of toothpicks containing flavoring and flavoring plus jambu extract (spilanthol) to promote salivation in patients -diagnosed with opioid-induced dry mouth (xerostomia).

    Science.gov (United States)

    Davis, Bennet; Davis, Kathy; Bigelow, Sandy; Healey, Patricia

    To determine if the use of toothpicks infused with flavoring and flavoring plus the food additive spilanthol (Xerosticks™) improve saliva flow in people with opioid-induced dry mouth. Time series, nonrandomized, double-blind within-subject design. Private practice/academic multidisciplinary pain and palliative care clinic. Ten subjects with opioid-induced dry mouth were recruited, and all finished the study. Salivary flow and pH were measured consecutively at baseline, following use of a mango-flavored toothpick, and again after use of a mango-flavored toothpick infused with spilanthol. Salivary flow rates and saliva pH were compared between flavored and baseline, between flavored + spilanthol and baseline, and between the flavored and flavored + spilanthol. Mouthfeel of each toothpick was assessed using the Bluestone Mouthfeel Questionnaire. The primary measure was salivary flow, and the secondary measures were salivary pH and mouthfeel. Saliva flow increased 440 percent over baseline with use of a flavored toothpick and 628 percent over baseline with similarly flavored toothpicks infused with spilanthol, and these differences are significant (p = 0.00002). Saliva pH increased with both toothpicks (p = 0.04). The addition of spilanthol produced a greater increase in salivary flow (p = 0.05) compared to control toothpicks with flavoring alone. Furthermore, addition of spilanthol improved the "mouthfeel" of the toothpick (p = 0.00001). Toothpicks infused with either flavoring or flavoring plus spilanthol are likely to be an effective remedy for opioid-induced dry mouth. Addition of spilanthol may improve effectiveness over flavoring alone and may be better ac-cepted because spilanthol appears to improve mouthfeel.

  5. U(1) textures and Lepton Flavor Violation

    CERN Document Server

    Gómez, M E; Lola, S; Vergados, J D

    1999-01-01

    U(1) family symmetries have led to successful predictions of the fermion mass spectrum and the mixing angles of the hadronic sector. In the context of the supersymmetric unified theories, they further imply a non-trivial mass structure for the scalar partners, giving rise to new sources of flavour violation. In the present work, lepton flavour non-conserving processes are examined in the context of the MSSM augmented by a U(1) family symmetry. We calculate the mixing effects on the mu -> e gamma and tau-> mu gamma rare decays. All supersymmetric scalar masses involved in the processes are determined at low energies using two loop renormalisation group analysis and threshold corrections. Further, various novel effects are considered and found to have important impact on the branching ratios. Thus, a rather interesting result is that when the see-saw mechanism is applied in the (12X12)-sneutrino mass matrix, the mixing effects of the Dirac matrix in the effective light sneutrino sector are canceled at first ord...

  6. Three-flavor chiral effective model with four baryonic multiplets within the mirror assignment

    Science.gov (United States)

    Olbrich, Lisa; Zétényi, Miklós; Giacosa, Francesco; Rischke, Dirk H.

    2016-02-01

    In the case of three quark flavors, (pseudo)scalar diquarks transform as antiquarks under chiral transformations. We construct four spin-1 /2 baryonic multiplets from left- and right-handed quarks as well as left- and right-handed diquarks. The fact that two of these multiplets transform in a "mirror" way allows for chirally invariant mass terms. We then embed these baryonic multiplets into the Lagrangian of the so-called extended linear sigma model, which features (pseudo)scalar and (axial-)vector mesons, as well as glueballs. Reducing the Lagrangian to the two-flavor case, we obtain four doublets of nucleonic states. These mix to produce four experimentally observed states with definite parity: the positive-parity nucleon N (939 ) and Roper resonance N (1440 ), as well as the negative-parity resonances N (1535 ) and N (1650 ). We determine the parameters of the nucleonic part of the Lagrangian from a fit to masses and decay properties of the aforementioned states. Studying the limit of vanishing quark condensate, we conclude that N (939 ) and N (1535 ), as well as N (1440 ) and N (1650 ), form pairs of chiral partners.

  7. Short term toxicity of strawberry flavor and carmoisine color in male albino rats

    International Nuclear Information System (INIS)

    ElShamy, K.AI.; Morsy, F.A.; Elsheikh, E.A.B.; Hassanin, M.M.

    2003-01-01

    The objective of this study was to determine the potential toxicity associated with oral administrations of the strawberry flavor and carmoisine color. The tested materials were given to the animals in their drinking water. Biochemical parameters were determined in liver, kidney and brain DNA and RNA contents.Sera was used for liver and kidney functions, lipid profile and thyroid hormones estimation. Histopathological, histochemical and cytophotometric studies were performed in liver and kidney tissues. Equal weights of flavoring and coloring agents were mixed at 0.1% w/v with drinking water. Forty adult male albino rats were assigned to four equal groups, two groups were served as controls and the remaining two groups received standard diet and water containing the tested materials for three and six week. There were no deaths and all the studied parameters were affected in a time dependent manner. Liver DNA contents were significantly decreased, kidney DNA contents tended to increase and brain DNA contents were significantly increased only after 6 weeks of treatment. RNA contents were significantly decreased in liver and brain

  8. FPCP 2003. Proceedings of the Second International Conference on Flavor Physics and CP Violation

    Energy Technology Data Exchange (ETDEWEB)

    Perret, Pascal (ed.) [Direction de la Recherche and Laboratoire Leprince-Ringuet, Ecole Polytechnique, 91128 Palaiseau Cedex (France)

    2003-07-01

    The second International Conference on Flavor Physics and CP Violation, FPCP 2003, was held on the former campus of Ecole Polytechnique, in the heart of the 'Quartier Latin', in Paris, France, June 3-6, 2003. The 'Carre des Sciences' organization, located on the Descartes site within the French Ministry of Research and Technology, hosted the Conference which was open to all experimental and theoretical physicists interested in the field. FPCP 2003 is the second in a series of conferences, the first one in 2002 at the University of Pennsylvania in Philadelphia, USA. The third conference will be held in fall 2004 in Daegu, Korea, October 4-9. FPCP came about as the result of the merging of two major high-energy physics events: the annual Heavy Flavor Physics Conference (founded by Klaus Schubert), and the bi-annual International Conference on B Physics and CP Violation (founded by A.I. [Tony] Sanda). The proceedings of the FPCP 2003 has the following contents: Foreword; Conference Organization; Contents; Introduction and Hot Topics; More Experimental Results and Theoretical Interpretations; Sub-dominant B{sub d} and B{sub s} decays, B lifetime, mixing, etc.; Radiative and other B decays; Charm Physics; Kaon Physics and Theoretical Contributions; Theory for hadronic B decays, charmonium and semileptonic, etc.; Experiments; {tau} physics and other c-factory/Tevatron topics; Neutrino physics and Cosmology; Summary and Outlook.

  9. Flavor-singlet meson decay constants from Nf=2 +1 +1 twisted mass lattice QCD

    Science.gov (United States)

    Ottnad, Konstantin; Urbach, Carsten; ETM Collaboration

    2018-03-01

    We present an improved analysis of our lattice data for the η - η' system, including a correction of the relevant correlation functions for residual topological finite size effects and employing consistent chiral and continuum fits. From this analysis we update our physical results for the masses Mη=557 (11 )stat(03 )χ PT MeV and Mη'=911 (64 )stat(03 )χ PT MeV , as well as the mixing angle in the quark flavor basis ϕ =38.8 (2.2 )stat(2.4 )χPT ∘ in excellent agreement with other results from phenomenology. Similarly, we include an analysis for the decay constant parameters, leading to fl=125 (5 )stat(6 )χ PT MeV and fs=178 (4 )stat(1 )χ PT MeV . The second error reflects the uncertainty related to the chiral extrapolation. The data used for this study has been generated on gauge ensembles provided by the European Twisted Mass Collaboration with Nf=2 +1 +1 dynamical flavors of Wilson twisted mass fermions. These ensembles cover a range of pion masses from 220 MeV to 500 MeV and three values of the lattice spacing. Combining our data with a prediction from chiral perturbation theory, we give an estimate for the physical η , η'→γ γ decay widths and the singly-virtual η , η'→γ γ* transition form factors in the limit of large momentum transfer.

  10. Flavor non-universal gauge interactions and anomalies in B-meson decays

    Science.gov (United States)

    Tang, Yong; Wu, Yue-Liang

    2018-02-01

    Motivated by flavor non-universality and anomalies in semi-leptonic B-meson decays, we present a general and systematic discussion about how to construct anomaly-free U(1)‧ gauge theories based on an extended standard model with only three right-handed neutrinos. If all standard model fermions are vector-like under this new gauge symmetry, the most general family non-universal charge assignments, (a,b,c) for three-generation quarks and (d,e,f) for leptons, need satisfy just one condition to be anomaly-free, 3(a+b+c) = - (d+e+f). Any assignment can be linear combinations of five independent anomaly-free solutions. We also illustrate how such models can generally lead to flavor-changing interactions and easily resolve the anomalies in B-meson decays. Probes with {{B}}{s} - {{\\bar B}}{s} mixing, decay into τ ±, dilepton and dijet searches at colliders are also discussed. Supported by the Grant-in-Aid for Innovative Areas (16H06490)

  11. Domain wall fermion QCD with the exact one flavor algorithm

    Science.gov (United States)

    Jung, C.; Kelly, C.; Mawhinney, R. D.; Murphy, D. J.

    2018-03-01

    Lattice QCD calculations including the effects of one or more nondegenerate sea quark flavors are conventionally performed using the rational hybrid Monte Carlo (RHMC) algorithm, which computes the square root of the determinant of D†D , where D is the Dirac operator. The special case of two degenerate quark flavors with the same mass is described directly by the determinant of D†D —in particular, no square root is necessary—enabling a variety of algorithmic developments, which have driven down the cost of simulating the light (up and down) quarks in the isospin-symmetric limit of equal masses. As a result, the relative cost of single quark flavors—such as the strange or charm—computed with RHMC has become more expensive. This problem is even more severe in the context of our measurements of the Δ I =1 /2 K →π π matrix elements on lattice ensembles with G -parity boundary conditions, since G -parity is associated with a doubling of the number of quark flavors described by D , and thus RHMC is needed for the isospin-symmetric light quarks as well. In this paper we report on our implementation of the exact one flavor algorithm (EOFA) introduced by the TWQCD Collaboration for simulations including single flavors of domain wall quarks. We have developed a new preconditioner for the EOFA Dirac equation, which both reduces the cost of solving the Dirac equation and allows us to reuse the bulk of our existing high-performance code. Coupling these improvements with careful tuning of our integrator, the time per accepted trajectory in the production of our 2 +1 flavor G -parity ensembles with physical pion and kaon masses has been decreased by a factor of 4.2.

  12. The strong coupling constant of QCD with four flavors

    Energy Technology Data Exchange (ETDEWEB)

    Tekin, Fatih

    2010-11-01

    In this thesis we study the theory of strong interaction Quantum Chromodynamics on a space-time lattice (lattice QCD) with four flavors of dynamical fermions by numerical simulations. In the early days of lattice QCD, only pure gauge field simulations were accessible to the computational facilities and the effects of quark polarization were neglected. The so-called fermion determinant in the path integral was set to one (quenched approximation). The reason for this approximation was mainly the limitation of computational power because the inclusion of the fermion determinant required an enormous numerical effort. However, for full QCD simulations the virtual quark loops had to be taken into account and the development of new machines and new algorithmic techniques made the so-called dynamical simulations with at least two flavors possible. In recent years, different collaborations studied lattice QCD with dynamical fermions. In our project we study lattice QCD with four degenerated flavors of O(a) improved Wilson quarks in the Schroedinger functional scheme and calculate the energy dependence of the strong coupling constant. For this purpose, we determine the O(a) improvement coefficient c{sub sw} with four flavors and use this result to calculate the step scaling function of QCD with four flavors which describes the scale evolution of the running coupling. Using a recursive finite-size technique, the {lambda} parameter is determined in units of a technical scale L{sub max} which is an unambiguously defined length in the hadronic regime. The coupling {alpha}{sub SF} of QCD in the so-called Schroedinger functional scheme is calculated over a wide range of energies non-perturbatively and compared with 2-loop and 3-loop perturbation theory as well as with the non-perturbative result for only two flavors. (orig.)

  13. Current Status and Future Perspectives in Flavor Research: Highlights of the 11th Wartburg Symposium on Flavor Chemistry & Biology.

    Science.gov (United States)

    Hofmann, Thomas; Krautwurst, Dietmar; Schieberle, Peter

    2018-03-14

    The 11th Wartburg Symposium on Flavor Chemistry & Biology, held at the hotel "Auf der Wartburg" in Eisenach, Germany, from June 21 to 24 in 2016, offered a venue for global exchange on cutting-edge research in chemistry and biology of odor and taste. The focus areas were (1) functional flavor genomics and biotechnology, (2) flavor generation and precursors, (3) new approaches and precursors, (4) new approaches and technologies, (5) new molecules and structure/activity relationships, (6) food-borne bioactives and chemosensory health prevention, and (7) chemosensory reception, processing, and perception. Selected from more than 250 applicants, 160 distinguished scientists and rising stars from academia and industry from 24 countries participated in this multidisciplinary event. This special issue comprises a selection of 33 papers from oral presentations and poster contributions and is prefaced by this symposium introduction to carve out essential achievements in odor and taste chemistry and to share future research perspectives.

  14. Grape expectations: the role of cognitive influences in color-flavor interactions.

    Science.gov (United States)

    Shankar, Maya U; Levitan, Carmel A; Spence, Charles

    2010-03-01

    Color conveys critical information about the flavor of food and drink by providing clues as to edibility, flavor identity, and flavor intensity. Despite the fact that more than 100 published papers have investigated the influence of color on flavor perception in humans, surprisingly little research has considered how cognitive and contextual constraints may mediate color-flavor interactions. In this review, we argue that the discrepancies demonstrated in previously-published color-flavor studies may, at least in part, reflect differences in the sensory expectations that different people generate as a result of their prior associative experiences. We propose that color-flavor interactions in flavor perception cannot be understood solely in terms of the principles of multisensory integration (the currently dominant theoretical framework) but that the role of higher-level cognitive factors, such as expectations, must also be considered.

  15. Constraining the cosmic radiation density due to lepton number with Big Bang Nucleosynthesis

    Energy Technology Data Exchange (ETDEWEB)

    Mangano, Gianpiero; Miele, Gennaro; Pisanti, Ofelia; Sarikas, Srdjan [Istituto Nazionale di Fisica Nucleare – Sezione di Napoli, Complesso Universitario di Monte S. Angelo, I-80126 Napoli (Italy); Pastor, Sergio, E-mail: mangano@na.infn.it, E-mail: miele@na.infn.it, E-mail: pastor@ific.uv.es, E-mail: pisanti@na.infn.it, E-mail: sarikas@na.infn.it [Instituto de Física Corpuscular (CSIC-Universitat de València), Ed. Institutos de Investigación, Apdo. correos 22085, E-46071 Valencia (Spain)

    2011-03-01

    The cosmic energy density in the form of radiation before and during Big Bang Nucleosynthesis (BBN) is typically parameterized in terms of the effective number of neutrinos N{sub eff}. This quantity, in case of no extra degrees of freedom, depends upon the chemical potential and the temperature characterizing the three active neutrino distributions, as well as by their possible non-thermal features. In the present analysis we determine the upper bounds that BBN places on N{sub eff} from primordial neutrino-antineutrino asymmetries, with a careful treatment of the dynamics of neutrino oscillations. We consider quite a wide range for the total lepton number in the neutrino sector, η{sub ν} = η{sub ν{sub e}}+η{sub ν{sub μ}}+η{sub ν{sub τ}} and the initial electron neutrino asymmetry η{sub ν{sub e}{sup in}}, solving the corresponding kinetic equations which rule the dynamics of neutrino (antineutrino) distributions in phase space due to collisions, pair processes and flavor oscillations. New bounds on both the total lepton number in the neutrino sector and the ν{sub e}−ν-bar {sub e} asymmetry at the onset of BBN are obtained fully exploiting the time evolution of neutrino distributions, as well as the most recent determinations of primordial {sup 2}H/H density ratio and {sup 4}He mass fraction. Note that taking the baryon fraction as measured by WMAP, the {sup 2}H/H abundance plays a relevant role in constraining the allowed regions in the η{sub ν}−η{sub ν{sub e}{sup in}} plane. These bounds fix the maximum contribution of neutrinos with primordial asymmetries to N{sub eff} as a function of the mixing parameter θ{sub 13}, and point out the upper bound N{sub eff}∼<3.4. Comparing these results with the forthcoming measurement of N{sub eff} by the Planck satellite will likely provide insight on the nature of the radiation content of the universe.

  16. The ideal mixing departure in vector meson physics

    International Nuclear Information System (INIS)

    Epele, L.; Fanchiotti, H.; Grunfeld, A.G.

    2003-01-01

    In this work we study the departure from the ideal φ-ω mixing angle within the framework of the Nambu-Jona-Lasinio model. In this context we show that the flavor symmetry breaking is unable to produce the shifting of the ideal mixing. We found that a nonet symmetry breaking in the neutral vector sector is necessary to regulate the non-strange content of the φ meson. The phenomenology is well described by our proposal. (orig.)

  17. Problems at the interface between heavy flavor physics, QCD and hadron spectroscopy

    International Nuclear Information System (INIS)

    Lipkin, H. J.

    1997-01-01

    The following subjects are discussed in this report: (1) Pentaquark--why it is important and how new technologies (vertex detectors) suggest drastically different approaches form the search used by Ashery et al.; (2) problems in B decays with implications for heavy quark decays to excited light quark states like the Al; (3) problems in B and D decays to final states including η and ηprime indicating that standard quark mixing might not hold; (4) possible contributions of hybrid quarkonium states to B decays; (5) heavy flavor decays to ωτ which disagree with conventional expectations; and (6) possible new spin effects in Λ b decay and the effect on the lifetime difference between the Λ b and B mesons

  18. Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants.

    Science.gov (United States)

    Sha, Sha; Chen, Shuang; Qian, Michael; Wang, Chengcheng; Xu, Yan

    2017-01-11

    The aroma profile of Chinese roasted sesame-like flavor type liquor was investigated by means of headspace solid phase microextraction-aroma extract dilution analysis (HS-SPME-AEDA). Sixty-three odor-active regions were detected by HS-SPME-AEDA with flavor dilution (FD) factors >5, and 58 of these were further identified. Among them, ethyl hexanoate, 2-furfurylthiol, dimethyl trisulfide, 3-methylbutanal, ethyl butanoate, ethyl 2-methylbutanoate, ethyl pentanoate, and ethyl 4-methylpentanoate appeared with the highest FD factors. In particular, eight sulfur-containing odorants were identified to be potentially important to roasted sesame-like flavor type liquor. The concentration of these odor-active compounds was further quantitated by combination of four different quantitative measurements, and 36 odorants had concentrations higher than their corresponding odor thresholds. On the basis of the odor activity values (OAVs), 2-furfurylthiol (OAV 1182), dimethyl trisulfide (OAV 220), β-damascenone (OAV 116), and methional (OAV 99) could be responsible for the unique aroma of roasted sesame-like flavor type liquor. An aroma recombination model prepared by mixing 36 aroma compounds with OAVs >1 showed a good similarity to the aroma of the original roasted sesame-like flavor type liquor. For the first time, 2-furfurylthiol was determined to be a typical potent odorant in roasted sesame-like flavor type liquor by omission study.

  19. Coherent states in constrained systems

    International Nuclear Information System (INIS)

    Nakamura, M.; Kojima, K.

    2001-01-01

    When quantizing the constrained systems, there often arise the quantum corrections due to the non-commutativity in the re-ordering of constraint operators in the products of operators. In the bosonic second-class constraints, furthermore, the quantum corrections caused by the uncertainty principle should be taken into account. In order to treat these corrections simultaneously, the alternative projection technique of operators is proposed by introducing the available minimal uncertainty states of the constraint operators. Using this projection technique together with the projection operator method (POM), these two kinds of quantum corrections were investigated

  20. Constrained minimization in C ++ environment

    International Nuclear Information System (INIS)

    Dymov, S.N.; Kurbatov, V.S.; Silin, I.N.; Yashchenko, S.V.

    1998-01-01

    Based on the ideas, proposed by one of the authors (I.N.Silin), the suitable software was developed for constrained data fitting. Constraints may be of the arbitrary type: equalities and inequalities. The simplest of possible ways was used. Widely known program FUMILI was realized to the C ++ language. Constraints in the form of inequalities φ (θ i ) ≥ a were taken into account by change into equalities φ (θ i ) = t and simple inequalities of type t ≥ a. The equalities were taken into account by means of quadratic penalty functions. The suitable software was tested on the model data of the ANKE setup (COSY accelerator, Forschungszentrum Juelich, Germany)

  1. Constraining walking and custodial technicolor

    DEFF Research Database (Denmark)

    Foadi, Roshan; Frandsen, Mads Toudal; Sannino, Francesco

    2008-01-01

    We show how to constrain the physical spectrum of walking technicolor models via precision measurements and modified Weinberg sum rules. We also study models possessing a custodial symmetry for the S parameter at the effective Lagrangian level-custodial technicolor-and argue that these models...... cannot emerge from walking-type dynamics. We suggest that it is possible to have a very light spin-one axial (vector) boson. However, in the walking dynamics the associated vector boson is heavy while it is degenerate with the axial in custodial technicolor Udgivelsesdato: 19 May...

  2. Working group report: Flavor physics and model building

    Indian Academy of Sciences (India)

    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 ...

  3. Tevatron Results on Heavy Flavor Production and Decay

    Energy Technology Data Exchange (ETDEWEB)

    Scuri, Fabrizio [INFN, Pisa

    2014-09-02

    The most recent results on heavy flavor production and decays from the Tevatron experiments CDF and D0 are summarized and compared with some LHC experiment results. The collected data sample refers to the full Tevatron Run II operation and it corresponds to about 10 inverse fb of integrated luminosity per experiment.

  4. 7 CFR 58.639 - Addition of flavor.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Addition of flavor. 58.639 Section 58.639 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE...

  5. Recent heavy flavor physics results from fixed target experiments

    International Nuclear Information System (INIS)

    Spiegel, L.

    1991-11-01

    Recent results from fixed target experiments in the field of heavy quark flavors, as published or otherwise disseminated in the last year, are reviewed. Emphasis is placed on distilling the main conclusions from these results. 35 refs., 5 figs., 4 tabs

  6. Heating (Gapless) Color-Flavor Locked Quark Matter

    DEFF Research Database (Denmark)

    Fukushima, Kenji; Kouvaris, Christoforos; Rajagopal, Krishna

    2005-01-01

    We explore the phase diagram of neutral quark matter at high baryon density as a function of the temperature T and the strange quark mass Ms. At T=0, there is a sharp distinction between the insulating color-flavor locked (CFL) phase, which occurs where Ms^2/mu 0 and Delta_2->0) cross. Because we...

  7. Unlocking color and flavor in superconducting strange quark matter

    International Nuclear Information System (INIS)

    Alford, Mark; Berges, Juergen; Rajagopal, Krishna

    1999-01-01

    We explore the phase diagram of strongly interacting matter with massless u and d quarks as a function of the strange quark mass m s and the chemical potential μ for baryon number. Neglecting electromagnetism, we describe the different baryonic and quark matter phases at zero temperature. For quark matter, we support our model-independent arguments with a quantitative analysis of a model which uses a four-fermion interaction abstracted from single-gluon exchange. For any finite m s , at sufficiently large μ we find quark matter in a color-flavor-locked state which leaves a global vector-like SU(2) color+L+R symmetry unbroken. As a consequence, chiral symmetry is always broken in sufficiently dense quark matter. As the density is reduced, for sufficiently large m s we observe a first-order transition from the color-flavor-locked phase to color superconducting phase analogous to that in two-flavor QCD. At this unlocking transition chiral symmetry is restored. For realistic values of m s our analysis indicates that chiral symmetry breaking may be present for all densities down to those characteristic of baryonic matter. This supports the idea that quark matter and baryonic matter may be continuously connected in nature. We map the gaps at the quark Fermi surfaces in the high density color-flavor-locked phase onto gaps at the baryon Fermi surfaces at low densities

  8. Whole grain rice flavor asssociated with assorted bran colors

    Science.gov (United States)

    Recognition of the health benefits of whole grain and pigmented bran rice has resulted in their increased consumption. The bran contributes fiber, minerals, vitamins, and an array of phytonutrients to the diet. Understanding flavor differences arising from bran pigmentation helps consumers choose ...

  9. Strong preference for mint snus flavor among research participants

    Directory of Open Access Journals (Sweden)

    Liane M. Schneller

    2017-12-01

    Full Text Available Introduction: The Family Smoking Prevention and Tobacco Control Act of 2009 allows the US FDA to regulate tobacco products, including the banning of characterizing flavors, such as fruit and candy, cigarettes. The availability of mint flavored snus may facilitate the use of the product if consumers find it more palatable with respect to taste, odor, pleasantness, and intensity. Methods: This study assessed product evaluation (PES, odor identification, odor intensity, and odor hedonics among 151 smokers enrolled in a clinical trial of snus substitution for cigarettes. Results: Far more participants selected Winterchill (N=110 than Robust (N=41, regardless of their menthol cigarette smoking status. Nicotine dependence was higher among those who selected Winterchill (4 vs 3 on Fagerstrom scale, p=0.017. Those who found Winterchill to be more satisfying, less aversive, and having a more intense, more pleasant odor than Robust were substantially more likely to select Winterchill for their one week trial. Conclusions: Findings indicate that subjective effect measures such as the PES and DEQ are capable of differentiating products in terms of flavor preference, and that smokers express a strong preference for mint flavored snus.

  10. New flavor production in γ, μ, ν, and hadron beams

    International Nuclear Information System (INIS)

    Wojcicki, S.

    1980-01-01

    During the last few years the main emphasis in the study of heavy particle production (mainly charm) by means other than e + e - annihilation has been on the production mechanisms. This review concentrates mainly on the production data in γ, μ, ν, and hadron beams. The heavy flavor searches divide themselves naturally into three categories, each one characterized by its own peculiar advantages and shortcomings; these are summarized briefly. Then the following topics are taken up: charm production by hadrons (central production, forward production - Λ/sub c/ and D production, anomalies and discrepancies), charm production by photons and muons, new flavor production by neutrinos, status of heavier flavors, and production bound flavors (eta/sub c/ search, UPSILON muoproduction, J/psi and UPSILON hadroproduction, J/psi muoproduction). In his outlook for the future, the author presents a few words concerning the status of detectors: emulsions, high-resolution streamer chambers, high-resolution bubble chambers, and solid-state detectors. 83 references, 36 figures, 4 tables

  11. Towards flavored bound states beyond rainbows and ladders

    International Nuclear Information System (INIS)

    El-Bennich, B.; Rojas, E.; Melo, J. P. B. C. de; Paracha, M. A.

    2014-01-01

    We give a snapshot of recent progress in solving the Dyson-Schwinger equation with a beyond rainbow-ladder ansatz for the dressed quark-gluon vertex which includes ghost contributions. We discuss the motivations for this approach with regard to heavy-flavored bound states and form factors and briefly describe future steps to be taken

  12. Fruit flavor formation in wild and cultivated strawberry

    NARCIS (Netherlands)

    Aharoni, A.; Verstappen, F.W.A.; Bouwmeester, H.J.; Beekwilder, M.J.

    2005-01-01

    In recent years we have used various genomics tools to investigate ripening in strawberry, in particular the process of fruit flavor biogenesis. The combination of biochemical analysis, generation of a strawberry Expressed Sequence Tags (EST) collection and gene expression analysis using cDNA

  13. Asthma arising in flavoring-exposed food production workers.

    Science.gov (United States)

    Sahakian, Nancy; Kullman, Gregory; Lynch, David; Kreiss, Kathleen

    2008-01-01

    While working for a small family-owned popcorn popping company, all of the three non-smoking workers developed a respiratory disease. Because of the newly identified associations between the flavoring chemicals and bronchiolitis obliterans, the specifics of these cases and their exposures were investigated to add to the body of knowledge of flavoring-related lung disease. We obtained data on work processes as well as full-shift personal and area air samples for diacetyl, acetoin, 2-nonanone, acetaldehyde, and total volatile organic compounds. Air samples were collected on thermal desorption tubes for analysis by gas chromatography mass spectrometry. We also reviewed medical records and conducted interview with the workers. Air samples representative of the exposures that exacerbated asthma symptoms in two workers contained many different aldehydes. The data from interview and medical records and the high resolution computed tomograms of the chest indicated the presence of occupational asthma in all the three workers and possible bronchiolitis obliterans in two of them. This case series emphasizes a need for exposure reduction and medical surveillance among workers exposed to flavoring chemicals, and provides evidence for an increased risk of occupational asthma, as well as bronchiolitis obliterans, in flavoring-exposed workers.

  14. 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

  15. WHY COLOR-FLAVOR LOCKING IS JUST LIKE CHIRAL SYMMETRY BREAKING

    International Nuclear Information System (INIS)

    PISARSKI, R.D.; RISCHKE, D.H.

    2000-01-01

    The authors review how a classification into representations of color and flavor can be used to understand the possible patterns of symmetry breaking for color superconductivity in dense quark matter. In particular, the authors show how for three flavors, color-flavor locking is precisely analogous to the usual pattern of chiral symmetry breaking in the QCD vacuum

  16. 9 CFR 381.119 - Declaration of artificial flavoring or coloring.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Declaration of artificial flavoring or..., DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION... Containers § 381.119 Declaration of artificial flavoring or coloring. (a) When an artificial smoke flavoring...

  17. Sea quark matrix elements and flavor singlet spectroscopy on the lattice

    International Nuclear Information System (INIS)

    Lagae, J.F.

    1996-01-01

    I summarize the results of three recent lattice studies which use stochastic estimator techniques in order to investigate the flavor singlet dynamics in QCD. These include a measurement of the pion-nucleon σ-term, the computation of the flavor singlet axial coupling constant of the nucleon and a determination of flavor singlet meson screening lengths in finite temperature QCD

  18. Application of Combined Electronic Nose and Tongue Technology in Petfood Flavor Development and Quality Control

    Science.gov (United States)

    Oladipupo, Bola; Stough, Jean; Guthrie, Nicky

    2011-09-01

    This work demonstrates the use of combined Electronic Nose and Tongue (ENT) technology in pet food flavor development and quality control. ENT with multivariate data analysis was used to effectively screen multiple flavor formulations during development, discriminate Off the Shelf (OTS) kibbles from different plants, and assess the quality of finished flavors; with good correlation to animal sensory results.

  19. 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 ...

  20. SUSY_FLAVOR: A computational tool for FCNC and CP-violating processes in the MSSM

    Science.gov (United States)

    Rosiek, J.; Chankowski, P. H.; Dedes, A.; Jäger, S.; Tanedo, P.

    2010-12-01

    We present SUSY_FLAVOR - a Fortran 77 program that calculates important leptonic and semi-leptonic low-energy observables in the general R-parity conserving MSSM. For a set of input MSSM parameters, the code gives predictions for the KK, D¯D, BB and BB mixing parameters; B→Xγ, B→ll, KL0→πν¯ν and K→πν¯ν decay branching ratios; and the electric dipole moments of the leptons and the neutron. All these quantities are calculated at one-loop level (with some higher-order QCD corrections included) in the exact sfermion mass eigenbasis, without resorting to mass insertion approximations. The program can be obtained from http://www.fuw.edu.pl/susy_flavor. Program summaryProgram title: SUSY_FLAVOR Catalogue identifier: AEGV_v1_0 Program summary URL:http://cpc.cs.qub.ac.uk/summaries/AEGV_v1_0.html Program obtainable from: CPC Program Library, Queen's University, Belfast, N. Ireland Licensing provisions: Standard CPC licence, http://cpc.cs.qub.ac.uk/licence/licence.html No. of lines in distributed program, including test data, etc.: 14 603 No. of bytes in distributed program, including test data, etc.: 82 126 Distribution format: tar.gz Programming language: Fortran 77 Computer: PCs and workstations Operating system: Any, tested on Linux Classification: 11.6 Nature of problem: Predicting CP-violating observables, meson mixing parameters and branching ratios for a set of rare processes in the general R-parity conserving MSSM. Solution method: We use standard quantum theoretical methods to calculate Wilson coefficients in MSSM and at one loop including QCD corrections at higher orders when this is necessary and possible. The input parameters can be read from an external file in SLHA format. Restrictions: The results apply only to the case of MSSM with R-parity conservation. Running time: For single parameter set approximately 1 s in double precision on a PowerBook Mac G4.

  1. Mixed and Mixing Systems Worldwide

    African Journals Online (AJOL)

    Sean.Donlan

    MIXED AND MIXING SYSTEMS WORLDWIDE: A PREFACE. 2012 VOLUME 15 No 3 ... dissenters, Mixed Jurisdictions Worldwide galvanised scholarship on mixed systems, especially for jurists in those ... Comparative Law, the International Association of Legal Science and numerous law faculties across the classical ...

  2. Reinforcement Learning for Constrained Energy Trading Games With Incomplete Information.

    Science.gov (United States)

    Wang, Huiwei; Huang, Tingwen; Liao, Xiaofeng; Abu-Rub, Haitham; Chen, Guo

    2017-10-01

    This paper considers the problem of designing adaptive learning algorithms to seek the Nash equilibrium (NE) of the constrained energy trading game among individually strategic players with incomplete information. In this game, each player uses the learning automaton scheme to generate the action probability distribution based on his/her private information for maximizing his own averaged utility. It is shown that if one of admissible mixed-strategies converges to the NE with probability one, then the averaged utility and trading quantity almost surely converge to their expected ones, respectively. For the given discontinuous pricing function, the utility function has already been proved to be upper semicontinuous and payoff secure which guarantee the existence of the mixed-strategy NE. By the strict diagonal concavity of the regularized Lagrange function, the uniqueness of NE is also guaranteed. Finally, an adaptive learning algorithm is provided to generate the strategy probability distribution for seeking the mixed-strategy NE.

  3. Optimal Control of Evolution Mixed Variational Inclusions

    International Nuclear Information System (INIS)

    Alduncin, Gonzalo

    2013-01-01

    Optimal control problems of primal and dual evolution mixed variational inclusions, in reflexive Banach spaces, are studied. The solvability analysis of the mixed state systems is established via duality principles. The optimality analysis is performed in terms of perturbation conjugate duality methods, and proximation penalty-duality algorithms to mixed optimality conditions are further presented. Applications to nonlinear diffusion constrained problems as well as quasistatic elastoviscoplastic bilateral contact problems exemplify the theory

  4. Optimal Control of Evolution Mixed Variational Inclusions

    Energy Technology Data Exchange (ETDEWEB)

    Alduncin, Gonzalo, E-mail: alduncin@geofisica.unam.mx [Universidad Nacional Autónoma de México, Departamento de Recursos Naturales, Instituto de Geofísica (Mexico)

    2013-12-15

    Optimal control problems of primal and dual evolution mixed variational inclusions, in reflexive Banach spaces, are studied. The solvability analysis of the mixed state systems is established via duality principles. The optimality analysis is performed in terms of perturbation conjugate duality methods, and proximation penalty-duality algorithms to mixed optimality conditions are further presented. Applications to nonlinear diffusion constrained problems as well as quasistatic elastoviscoplastic bilateral contact problems exemplify the theory.

  5. Identification of flavor compounds and enhancement of flavor characteristics in space foods

    International Nuclear Information System (INIS)

    Jo, Cheorun; Yun, Hyejeong; Jung, Samooel; Jung, Yeonkook; Lee, Hyeonjeong

    2010-12-01

    To minimize the deterioration of sensorial quality of irradiated bulgogi and dakgalbi, the microbial safety and volatiles were examined. The total aerobic bacterial population of dakgalbi was eliminated by 40 kGy of irradiation, But, the lipid oxidation and the contents of volatile basic nitrogen were significantly increased by 40 kGy of irradiation, and off-flavor was significantly higher in irradiated sample. The amount of volatile compounds was increased by irradiation including hexane, heptane, propanal, hexanal, pentanal, and nonanal Totally 7 natural materials and red wine were added into ground beef for manufacturing bulgogi and evaluated the relative radiation sensitivity (RRS) against Salmonella typhimurium, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus. When garlic, onion, or red wine were added into the ground beef with concentrations 1 to 5%, the RRS increased significantly. Also, garlic or onion used as ingredient of dakalbi significantly increased RRS against Escherichia coli, Listeria monocytohenes garlic or red wine were selected to increase of RRS and combined with charcoal packaging to reduce the off-odor of ground beef by irradiation. The combination treatment of garlic or red wine with charcoal packaging reduced the total volatile compounds. Sensory evaluation confirmed that the use of combination treatment of natural materials with charcoal packaging enhance the sensorial quality of ground beef. As the result, it is possible to reduce the required irradiation dose by increasing RRS, which can minimize sensory deterioration of the products. And, charcoal packaging can reduce sensory deterioration

  6. Identification of flavor compounds and enhancement of flavor characteristics in space foods

    Energy Technology Data Exchange (ETDEWEB)

    Jo, Cheorun; Yun, Hyejeong; Jung, Samooel; Jung, Yeonkook; Lee, Hyeonjeong [Chungnam National University, Daejeon (Korea, Republic of)

    2010-12-15

    To minimize the deterioration of sensorial quality of irradiated bulgogi and dakgalbi, the microbial safety and volatiles were examined. The total aerobic bacterial population of dakgalbi was eliminated by 40 kGy of irradiation, But, the lipid oxidation and the contents of volatile basic nitrogen were significantly increased by 40 kGy of irradiation, and off-flavor was significantly higher in irradiated sample. The amount of volatile compounds was increased by irradiation including hexane, heptane, propanal, hexanal, pentanal, and nonanal Totally 7 natural materials and red wine were added into ground beef for manufacturing bulgogi and evaluated the relative radiation sensitivity (RRS) against Salmonella typhimurium, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus. When garlic, onion, or red wine were added into the ground beef with concentrations 1 to 5%, the RRS increased significantly. Also, garlic or onion used as ingredient of dakalbi significantly increased RRS against Escherichia coli, Listeria monocytohenes garlic or red wine were selected to increase of RRS and combined with charcoal packaging to reduce the off-odor of ground beef by irradiation. The combination treatment of garlic or red wine with charcoal packaging reduced the total volatile compounds. Sensory evaluation confirmed that the use of combination treatment of natural materials with charcoal packaging enhance the sensorial quality of ground beef. As the result, it is possible to reduce the required irradiation dose by increasing RRS, which can minimize sensory deterioration of the products. And, charcoal packaging can reduce sensory deterioration

  7. Heavy Flavor Decays of the Z0 and a Search for Flavor Changing Neutral Currents

    Energy Technology Data Exchange (ETDEWEB)

    Walston, S

    2004-06-22

    Presented here are the results of a direct search for flavor changing neutral currents via the rare process Z{sup 0} {yields} bs and a measurement of R{sub bs} = {Lambda}(Z{sup 0} {yields} bs)/{Lambda}(Z{sup 0} {yields} hadrons). Because the decays Z{sup 0} {yields} b{bar b} and Z{sup 0} {yields} c{bar c} contribute significant backgrounds to Z{sup 0} {yields} bs, simultaneous measurements of R{sub b} = {Lambda}(Z{sup 0} {yields} b{bar b})/{Lambda}(Z{sup 0} {yields} hadrons) and R{sub c} = {Lambda}(Z{sup 0} {yields} c{bar c})/{Lambda}(Z{sup 0} {yields} hadrons) were also made. The standard double tag technique was extended and self calibrating tags were used for s, c, and b quarks. These measurements were made possible by the unique capabilities of the SLAC Large Detector (SLD) at the Stanford Linear Accelerator Center (SLAC): The b and c tags relied upon the SLD's VXD3 307 megapixel CCD vertex detector for topological and kinematic reconstruction of the B and D decay vertices; the s tag identified K{sup {+-}} mesons using the particle identification capabilities of SLD's Cherenkov Ring Imaging Detector (CRID), and K{sub S}{sup 0} mesons and {Lambda} hadrons by kinematic reconstruction of their decay vertices in SLD's 5120 channel central drift chamber (CDC) particle tracking system.

  8. Flavor Perception and Preference Development in Human Infants.

    Science.gov (United States)

    Forestell, Catherine A

    2017-01-01

    As most parents and caregivers are aware, feeding children a nutritionally balanced diet can be challenging. Children are born with a biological predisposition to prefer sweet and to avoid bitter foods such as green leafy vegetables. It has been hypothesized that this predisposition evolved to attract children to energy-dense foods while discouraging the consumption of toxins. Although this may have enhanced survival in environments historically characterized by food scarcity, it is clearly maladaptive in many of today's food environments where children are surrounded by an abundance of sweet-tasting, unhealthful foods and beverages that place them at risk for excessive weight gain. Because overweight or obese children tend to become overweight or obese adults who are at risk for a range of cardiovascular diseases, it is of primary importance to develop effective evidence-based strategies to promote the development of healthy eating styles. Fortunately, accumulating evidence suggests that, starting before birth and continuing throughout development, there are repeated and varied opportunities for children to learn to enjoy the flavors of healthful foods. Because flavors are transmitted from the maternal diet to amniotic fluid and breast milk, mothers who consume a variety of healthful foods throughout pregnancy and lactation provide their infants with an opportunity to learn to like these flavors. This in turn eases the transition to healthful foods at weaning. In contrast, infants fed formula learn to prefer its invariant flavor profile, which differs from breast milk, and may initially be less accepting of flavors not found in formula. This process can continue throughout weaning and into childhood if infants are repeatedly exposed to a variety of healthful foods, even if they initially dislike them. These early-life sensory experiences establish food preferences and dietary patterns that set the stage for lifelong dietary habits. © 2017 S. Karger AG, Basel.

  9. The use of diacetyl (2,3-butanedione) and related flavoring substances as flavorings added to foods-Workplace safety issues.

    Science.gov (United States)

    Hallagan, John B

    2017-08-01

    In 2001, staff of the National Institute of Occupational Safety and Health (NIOSH) identified diacetyl (2,3-butanedione) as a "marker" of exposure in a microwave popcorn manufacturing facility in which workers developed severe respiratory illness. Subsequent investigations identified additional workers in food and flavor manufacturing facilities also with severe respiratory illness. The flavor industry, NIOSH, and federal and state regulators conducted significant programs to address workplace safety concerns related to the manufacture of flavors and foods containing added flavors. These programs, initiated in 2001, continue today. Key to the success of these programs is understanding what flavors added to foods are and how they are manufactured, how they are incorporated into foods, the specific characteristics of diacetyl and related flavoring substances, and what actions may be taken to assure the safest workplaces possible. Copyright © 2017 Elsevier B.V. All rights reserved.

  10. Off-flavor by geosmine and 2-methylisoborneol in aquacultureOff-flavor por geosmina e 2-Metilisoborneol na aquicultura

    Directory of Open Access Journals (Sweden)

    Vinicius Dias Mathies

    2012-05-01

    Full Text Available The aquaculture has reached a new age, in which traditional extensive systems are being substituted by technology-intensive aquaculture systems. In order to achieve higher yields, aspects of fish quality have been neglected, a fact that causes or aggravates hitherto tolerable problems, such as off-flavor. The main purpose of this review is to clarify, briefly, the problem of off-flavor in aquaculture, as well as put forward present solutions and future perspectives. A aquicultura entra numa nova era nas últimas décadas, em que os sistemas extensivos tradicionais estão sendo substituídos por criações intensivas e tecnificadas. No intuito de auferir maior lucratividade, a qualidade do pescado tem sido relegada a segundo plano, fato que gera ou agrava problemas antes toleráveis, a exemplo do off-flavor. Assim, a presente revisão tem por objetivo esclarecer, de forma sucinta, o problema do off-flavor na aquicultura, bem como apontar as soluções atuais e as perspectivas futuras para reverter a situação que se apresenta.

  11. A systematic review of consumer preference for e-cigarette attributes: Flavor, nicotine strength, and type

    Science.gov (United States)

    Nemati, Mehdi; Zheng, Yuqing

    2018-01-01

    Objective Systematic review of research examining consumer preference for the main electronic cigarette (e-cigarette) attributes namely flavor, nicotine strength, and type. Method A systematic search of peer-reviewed articles resulted in a pool of 12,933 articles. We included only articles that meet all the selection criteria: (1) peer-reviewed, (2) written in English, and (3) addressed consumer preference for one or more of the e-cigarette attributes including flavor, strength, and type. Results 66 articles met the inclusion criteria for this review. Consumers preferred flavored e-cigarettes, and such preference varied with age groups and smoking status. We also found that several flavors were associated with decreased harm perception while tobacco flavor was associated with increased harm perception. In addition, some flavor chemicals and sweeteners used in e-cigarettes could be of toxicological concern. Finally, consumer preference for nicotine strength and types depended on smoking status, e-cigarette use history, and gender. Conclusion Adolescents could consider flavor the most important factor trying e-cigarettes and were more likely to initiate vaping through flavored e-cigarettes. Young adults overall preferred sweet, menthol, and cherry flavors, while non-smokers in particular preferred coffee and menthol flavors. Adults in general also preferred sweet flavors (though smokers like tobacco flavor the most) and disliked flavors that elicit bitterness or harshness. In terms of whether flavored e-cigarettes assisted quitting smoking, we found inconclusive evidence. E-cigarette users likely initiated use with a cigarette like product and transitioned to an advanced system with more features. Non-smokers and inexperienced e-cigarettes users tended to prefer no nicotine or low nicotine e-cigarettes while smokers and experienced e-cigarettes users preferred medium and high nicotine e-cigarettes. Weak evidence exists regarding a positive interaction between menthol

  12. Food color, flavor, and conditioned avoidance among red-winged blackbirds.

    Science.gov (United States)

    Werner, Scott J; Kimball, Bruce A; Provenza, Frederick D

    2008-01-28

    The relationship between food flavors and postingestive feedback enables mammalian herbivores to procure nutrients and avoid toxins within ever-changing environments. We conducted four experiments with red-winged blackbirds (Agelaius phoeniceus) in captivity to determine the relative roles of color and flavor cues paired with negative postingestive feedback. We first conducted baseline tests to assess preferences for colors and flavors. All blackbirds preferred red- to blue-colored food, and they preferred umami- (l-alanine) flavored to bitter/astringent food (tannic acid). We observed no difference in consumption of salty (NaCl) vs sour (citric acid) foods during baseline tests (i.e., neutral flavors). We then conditioned experimentally naïve blackbirds with intraperitoneal injections of lithium chloride (LiCl) to avoid food treated with red and l-alanine, or red and NaCl (n=30 birds per conditioning group). Subsequent to conditioning with LiCl, three test groups were established from each conditioned group to evaluate color and flavor preferences, and preferences for novel color-flavor pairings (e.g., red/tannic acid vs blue/l-alanine). Blackbirds avoided red and salty food throughout the 4-day test. Avoidance conditioned with LiCl extinguished for preferred flavors, but not for colors, of food. Conditioning affected indifference for the otherwise preferred flavor and avoidance for the otherwise neutral flavor. Relative to the neutral-flavor conditioning group, the group conditioned with a preferred flavor exhibited stronger conditioned avoidance of colored food. Unlike conditioned flavor avoidance, birds were conditioned to avoid red food only when blue food was made familiar prior to conditioning. Collectively, these results illustrate that blackbirds used affective processes (flavor-feedback relationships) to shift preference for both novel and familiar flavors, and cognitive associations (colors) to avoid food, subsequent to toxin exposure. We discuss the

  13. Minimal Extended Flavor Groups, Matter Fields Chiral Representations, and the Flavor Question

    Science.gov (United States)

    Doff, A.; Pisano, F.

    We show the specific unusual features on chiral gauge anomalies cancellation in the minimal, necessarily 3-3-1, and the largest 3-4-1 weak isospin chiral gauge semisimple group leptoquark-bilepton extensions of the 3-2-1 conventional standard model of nuclear and electromagnetic interactions. In such models a natural answer for the fundamental question of fermion generation replication arises directly from the self-consistency of a local gauge quantum field theory, which constrains the number of the QFD fermion families to the QCD color charges.

  14. Sterile neutrinos in light of recent cosmological and oscillation data: a multi-flavor scheme approach

    International Nuclear Information System (INIS)

    Melchiorri, Alessandro; Mena, Olga; Sorel, Michel; Palomares-Ruiz, Sergio; Pascoli, Silvia; Slosar, Anze

    2009-01-01

    Light sterile neutrinos might mix with the active ones and be copiously produced in the early Universe. In the present paper, a detailed multi-flavor analysis of sterile neutrino production is performed. Making some justified approximations allows us to consider not only neutrino interactions with the primeval medium and neutrino coherence breaking effects, but also oscillation effects arising from the presence of three light (mostly-active) neutrino states mixed with two heavier (mostly-sterile) states. First, we emphasize the underlying physics via an analytical description of sterile neutrino abundances that is valid for cases with small mixing between active and sterile neutrinos. Then, we study in detail the phenomenology of (3+2) sterile neutrino models in light of short-baseline oscillation data, including the LSND and MiniBooNE results. Finally, by using the information provided by this analysis, we obtain the expected sterile neutrino cosmological abundances and then contrast them with the most recent available data from Cosmic Microwave Background and Large Scale Structure observations. We conclude that (3+2) models are significantly more disfavored by the internal inconsistencies between sterile neutrino interpretations of appearance and disappearance short-baseline data themselves, rather than by the used cosmological data

  15. Three Lectures of Flavor and CP violation within and Beyond the Standard Model

    CERN Document Server

    Gori, Stefania

    2016-01-01

    These notes are based on the lectures I gave at the 2015 European School of High-Energy Physics (ESHEP2015). I discuss 1) flavor physics within the Standard Model, 2) effective field theories and Minimal Flavor Violation, 3) flavor physics in theories beyond the Standard Model and "high energy" flavor transitions of the top quark and of the Higgs boson. As a bi-product, I present the most updated constraints from the measurements of B_s -> mu^+mu^-, as well as I discuss the most recent development in the LHC searches for top flavor changing couplings.

  16. Authenticity of raspberry flavor in food products using SPME-chiral-GC-MS

    DEFF Research Database (Denmark)

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

    2015-01-01

    A fast and simple method for authenticating raspberry flavors from food products was developed. The two enantiomers of the compound (E)-α-ionone from raspberry flavor were separated on a chiral gas chromatographic column. Based on the ratio of these two enantiomers the naturalness of a raspberry...... flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of the R enantiomer, while a chemical synthesis of the same compound will result in a racemic mixture. 27 food products containing raspberry flavors where investigated using SPME-chiral-GC-MS. We found raspberry...

  17. Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract

    Directory of Open Access Journals (Sweden)

    2015-02-01

    Full Text Available Biochemical reactions which contribute flavor formation occur in result of proteolysis during cheese ripening. Casein as the main protein of cheese has a significant effect on the flavor and textural properties of cheeses via its degradation to small peptides and free amino acids by various factors like coagulant enzymes. Specific flavors of cheeses occur as a result of amino acid catabolism by starter and non-starter bacteria. Some flavor compounds are formed by enzymatic transformations as well as by non-enzymatic, chemical changes in cheese. In this paper, formation of flavor compounds by amino acid catabolism during cheese ripening reviewed.

  18. Tribimaximal neutrino mixing from A4 replication

    International Nuclear Information System (INIS)

    Carone, Christopher D.; Lebed, Richard F.

    2011-01-01

    Motivated by dimensional deconstruction, we propose a model of tribimaximal neutrino mixing based on A 4 xA 4 symmetry. In this model, the two triplet symmetry-breaking fields of conventional A 4 models are taken to transform under different A 4 group factors, but are not distinguished by any other quantum numbers. An additional bi-triplet flavor field breaks A 4 xA 4 to its diagonal subgroup. If the bi-triplet transforms under an additional Z 3 symmetry, we show that one can construct a general, renormalizable superpotential that yields the desired pattern of symmetry breaking. We identify the features that this model has in common with a deconstructed 5D theory in which A 4 is a subgroup of a continuous gauged flavor symmetry in the bulk.

  19. Bagging constrained equity premium predictors

    DEFF Research Database (Denmark)

    Hillebrand, Eric; Lee, Tae-Hwy; Medeiros, Marcelo

    2014-01-01

    The literature on excess return prediction has considered a wide array of estimation schemes, among them unrestricted and restricted regression coefficients. We consider bootstrap aggregation (bagging) to smooth parameter restrictions. Two types of restrictions are considered: positivity of the r......The literature on excess return prediction has considered a wide array of estimation schemes, among them unrestricted and restricted regression coefficients. We consider bootstrap aggregation (bagging) to smooth parameter restrictions. Two types of restrictions are considered: positivity...... of the regression coefficient and positivity of the forecast. Bagging constrained estimators can have smaller asymptotic mean-squared prediction errors than forecasts from a restricted model without bagging. Monte Carlo simulations show that forecast gains can be achieved in realistic sample sizes for the stock...... return problem. In an empirical application using the data set of Campbell and Thompson (2008), we show that we can improve the forecast performance further by smoothing the restriction through bagging....

  20. Formal language constrained path problems

    Energy Technology Data Exchange (ETDEWEB)

    Barrett, C.; Jacob, R.; Marathe, M.

    1997-07-08

    In many path finding problems arising in practice, certain patterns of edge/vertex labels in the labeled graph being traversed are allowed/preferred, while others are disallowed. Motivated by such applications as intermodal transportation planning, the authors investigate the complexity of finding feasible paths in a labeled network, where the mode choice for each traveler is specified by a formal language. The main contributions of this paper include the following: (1) the authors show that the problem of finding a shortest path between a source and destination for a traveler whose mode choice is specified as a context free language is solvable efficiently in polynomial time, when the mode choice is specified as a regular language they provide algorithms with improved space and time bounds; (2) in contrast, they show that the problem of finding simple paths between a source and a given destination is NP-hard, even when restricted to very simple regular expressions and/or very simple graphs; (3) for the class of treewidth bounded graphs, they show that (i) the problem of finding a regular language constrained simple path between source and a destination is solvable in polynomial time and (ii) the extension to finding context free language constrained simple paths is NP-complete. Several extensions of these results are presented in the context of finding shortest paths with additional constraints. These results significantly extend the results in [MW95]. As a corollary of the results, they obtain a polynomial time algorithm for the BEST k-SIMILAR PATH problem studied in [SJB97]. The previous best algorithm was given by [SJB97] and takes exponential time in the worst case.

  1. Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese

    Science.gov (United States)

    Bertuzzi, A. S.; Walsh, A. M.; Sheehan, J. J.; Cotter, P. D.; Crispie, F.; McSweeney, P. L. H.; Rea, M. C.

    2018-01-01

    ABSTRACT In this study, a young Cheddar curd was used to produce two types of surface-ripened cheese, using two commercial smear-culture mixes of yeasts and bacteria. Whole-metagenome shotgun sequencing was used to screen the microbial population within the smear-culture mixes and on the cheese surface, with comparisons of microorganisms at both the species and the strain level. The use of two smear mixes resulted in the development of distinct microbiotas on the surfaces of the two test cheeses. In one case, most of the species inoculated on the cheese established themselves successfully on the surface during ripening, while in the other, some of the species inoculated were not detected during ripening and the most dominant bacterial species, Glutamicibacter arilaitensis, was not a constituent of the culture mix. Generally, yeast species, such as Debaryomyces hansenii and Geotrichum candidum, were dominant during the first stage of ripening but were overtaken by bacterial species, such as Brevibacterium linens and G. arilaitensis, in the later stages. Using correlation analysis, it was possible to associate individual microorganisms with volatile compounds detected by gas chromatography-mass spectrometry in the cheese surface. Specifically, D. hansenii correlated with the production of alcohols and carboxylic acids, G. arilaitensis with alcohols, carboxylic acids and ketones, and B. linens and G. candidum with sulfur compounds. In addition, metagenomic sequencing was used to analyze the metabolic potential of the microbial populations on the surfaces of the test cheeses, revealing a high relative abundance of metagenomic clusters associated with the modification of color, variation of pH, and flavor development. IMPORTANCE Fermented foods, in particular, surface-ripened cheese, represent a model to explain the metabolic interactions which regulate microbial succession in complex environments. This study explains the role of individual species in a

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2013-07-01

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

  3. Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.

    Science.gov (United States)

    Parker, Mango; Capone, Dimitra L; Francis, I Leigh; Herderich, Markus J

    2018-03-14

    Pioneering investigations into precursors of fruity and floral flavors established the importance of terpenoid and C 13 -norisoprenoid glycosides to the flavor of aromatic wines. Nowadays flavor precursors in grapes and wine are known to be structurally diverse, encompassing glycosides, amino acid conjugates, odorless volatiles, hydroxycinnamic acids, and many others. Flavor precursors mainly originate in the grape berry but also from oak or other materials involved in winemaking. Flavors are released from precursors during crushing and subsequent production steps by enzymatic and nonenzymatic transformations, via microbial glycosidases, esterases, C-S lyases, and decarboxylases, and through acid-catalyzed hydrolysis and chemical rearrangements. Flavors can also be liberated from glycosides and amino acid conjugates by oral microbiota. Hence, it is increasingly likely that flavor precursors contribute to retronasal aroma formation through in-mouth release during consumption, prompting a shift in focus from identifying aroma precursors in grapes to understanding aroma precursors present in bottled wine.

  4. 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...... the color–flavor-locked phase and the spin-polarized phase is the first order by means of second-order perturbation theory.......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...

  5. Prospecting for new physics in the Higgs and flavor sectors

    Energy Technology Data Exchange (ETDEWEB)

    Bishara, Fady [Univ. of Cincinnati, OH (United States)

    2015-05-01

    We explore two directions in beyond the standard model physics: dark matter model building and probing new sources of CP violation. In dark matter model building, we consider two scenarios where the stability of dark matter derives from the flavor symmetries of the standard model. The first model contains a flavor singlet dark matter candidate whose couplings to the visible sector are proportional to the flavor breaking parameters. This leads to a metastable dark matter with TeV scale mediators. In the second model, we consider a fully gauged SU(3)3 flavor model with a flavor triplet dark matter. Consequently, the dark matter multiplet is charged while the standard model fields are neutral under a remnant Z3 which ensures dark matter stability. We show that a Dirac fermion dark matter with radiative splitting in the multiplet must have a mass in the range [0:5; 5] TeV in order to satisfy all experimental constraints. We then turn our attention to Higgs portal dark matter and investigate the possibility of obtaining bounds on the up, down, and strange quark Yukawa couplings. If Higgs portal dark matter is discovered, we find that direct detection rates are insensitive to vanishing light quark Yukawa couplings. We then review flavor models and give the expected enhancement or suppression of the Yukawa couplings in those models. Finally, in the last two chapters, we develop techniques for probing CP violation in the Higgs coupling to photons and in rare radiative decays of B mesons. While theoretically clean, we find that these methods are not practical with current and planned detectors. However, these techniques can be useful with a dedicated detector (e.g., a gaseous TPC). In the case of radiative B meson decay B0 → (K* → Kππ) γ, the techniques we develop also allow the extraction of the photon polarization fraction which is sensitive to new physics contributions since, in the standard model, the right(left) handed

  6. Heavy flavor at the large hadron collider in a strong coupling approach

    Energy Technology Data Exchange (ETDEWEB)

    He, Min [Department of Applied Physics, Nanjing University of Science and Technology, Nanjing 210094 (China); Fries, Rainer J.; Rapp, Ralf [Cyclotron Institute and Department of Physics and Astronomy, Texas A and M University, College Station, TX 77843-3366 (United States)

    2014-07-30

    Employing nonperturbative transport coefficients for heavy-flavor (HF) diffusion through quark–gluon plasma (QGP), hadronization and hadronic matter, we compute D- and B-meson observables in Pb+Pb (√(s)=2.76 TeV) collisions at the LHC. Elastic heavy-quark scattering in the QGP is evaluated within a thermodynamic T-matrix approach, generating resonances close to the critical temperature which are utilized for recombination into D and B mesons, followed by hadronic diffusion using effective hadronic scattering amplitudes. The transport coefficients are implemented via Fokker–Planck Langevin dynamics within hydrodynamic simulations of the bulk medium in nuclear collisions. The hydro expansion is quantitatively constrained by transverse-momentum spectra and elliptic flow of light hadrons. Our approach thus incorporates the paradigm of a strongly coupled medium in both bulk and HF dynamics throughout the thermal evolution of the system. At low and intermediate p{sub T}, HF observables at LHC are reasonably well accounted for, while discrepancies at high p{sub T} are indicative for radiative mechanisms not included in our approach.

  7. Study of B$0\\atop{s}$ Mixing at the D-Zero Detector at Fermilab Using the Semi-leptonic Decay B$0\\atop{s}$ → D$-\\atop{s}$ μ+v X

    Energy Technology Data Exchange (ETDEWEB)

    Anzelc, Meghan [Northwestern Univ., Evanston, IL (United States)

    2008-06-01

    B$0\\atop{s}$ mixing studies provide a precision test of Charge-Parity violation in the Standard Model. A measurement of Δms constrains elements of the CKM quark rotation matrix [1], providing a probe of Standard Model Charge-Parity violation. This thesis describes a study of B$0\\atop{s}$ mixing in the semileptonic decay B$0\\atop{s}$ → Ds- μ+vX, where Ds- → Φπ-, using data collected at the D-Zero detector at Fermi National Accelerator in Batavia, Illinois. Approximately 2.8 fb-1 of data collected between April 2002 and August 2007 was used, covering the entirety of the Tevatron's RunIIa (April 2002 to March 2006) and part of RunIIb (March 2006-August 2007). Taggers using both opposite-side and same-side information were used to obtain the flavor information of the Bs0 meson at production. The charge of the muon in the decay B$0\\atop{s}$ → Ds-μ+vX was used to determine the flavor of the B$0\\atop{s}$ at decay. The B$d\\atop{0}$ mixing frequency, Δmd, was measured to verify the analysis procedure. A log-likelihood calculation was performed, and a measurement of Δms was obtained. The final result was Δms = 18.86 ± 0.80(stat.) ± 0.37(sys.) with a significance of 2.6σ.

  8. Charming CP Violation and Dipole Operators from RS Flavor Anarchy

    CERN Document Server

    Delaunay, Cedric; Perez, Gilad; Randall, Lisa

    2013-01-01

    Recently the LHCb collaboration reported evidence for direct CP violation in charm decays. The value is sufficiently large that either substantially enhanced Standard Model contributions or non-Standard Model physics is required to explain it. In the latter case only a limited number of possibilities would be consistent with other existing flavor-changing constraints. We show that warped extra dimensional models that explain the quark spectrum through flavor anarchy can naturally give rise to contributions of the size required to explain the the LHCb result. The D meson asymmetry arises through a sizable CP-violating contribution to a chromomagnetic dipole operator. This happens naturally without introducing inconsistencies with existing constraints in the up quark sector. We discuss some subtleties in the loop calculation that are similar to those in Higgs to \\gamma\\gamma. Loop-induced dipole operators in warped scenarios and their composite analogs exhibit non-trivial dependence on the Higgs profile, with t...

  9. Comparing smoking behaviors and exposures from flavored and unflavored cigarettes.

    Science.gov (United States)

    O'Connor, Richard J; Ashare, Rebecca L; Cummings, K Michael; Hawk, Larry W

    2007-04-01

    Cigarettes with flavors such as mocha and citrus have been introduced in growing numbers. Besides their potential marketing appeal to nonsmokers, there is concern that flavors might mask smoke harshness, making inhalation easier. This pilot study evaluates differences in puff topography and cigarette ratings among 20 college student smokers smoking Camel Light (10mg Tar, 0.9 mg nicotine, 35% filter ventilation) and Camel Exotic Blend cigarettes (11 mg Tar, 0.9 mg nicotine, 23% filter ventilation). Carbon monoxide boost was measured by assessing alveolar carbon monoxide (CO) levels before and after smoking each cigarette. Participants also rated each cigarette on characteristics such as strength, irritation, and taste. We found that participants took smaller puffs on the Exotic Blend versus Camel Light (42 mL vs. 48 mL, pflavors to cigarettes may not significantly impact how they are smoked by current smokers.

  10. Multisensory Technology for Flavor Augmentation: A Mini Review.

    Science.gov (United States)

    Velasco, Carlos; Obrist, Marianna; Petit, Olivia; Spence, Charles

    2018-01-01

    There is growing interest in the development of new technologies that capitalize on our emerging understanding of the multisensory influences on flavor perception in order to enhance human-food interaction design. This review focuses on the role of (extrinsic) visual, auditory, and haptic/tactile elements in modulating flavor perception and more generally, our food and drink experiences. We review some of the most exciting examples of recent multisensory technologies for augmenting such experiences. Here, we discuss applications for these technologies, for example, in the field of food experience design, in the support of healthy eating, and in the rapidly growing world of sensory marketing. However, as the review makes clear, while there are many opportunities for novel human-food interaction design, there are also a number of challenges that will need to be tackled before new technologies can be meaningfully integrated into our everyday food and drink experiences.

  11. Multisensory Technology for Flavor Augmentation: A Mini Review

    Directory of Open Access Journals (Sweden)

    Carlos Velasco

    2018-01-01

    Full Text Available There is growing interest in the development of new technologies that capitalize on our emerging understanding of the multisensory influences on flavor perception in order to enhance human–food interaction design. This review focuses on the role of (extrinsic visual, auditory, and haptic/tactile elements in modulating flavor perception and more generally, our food and drink experiences. We review some of the most exciting examples of recent multisensory technologies for augmenting such experiences. Here, we discuss applications for these technologies, for example, in the field of food experience design, in the support of healthy eating, and in the rapidly growing world of sensory marketing. However, as the review makes clear, while there are many opportunities for novel human–food interaction design, there are also a number of challenges that will need to be tackled before new technologies can be meaningfully integrated into our everyday food and drink experiences.

  12. Physical, Chemicals and Flavors of Some Varieties of Arabica Coffee

    Directory of Open Access Journals (Sweden)

    Yusianto .

    2014-08-01

    Full Text Available Export of Arabica coffee was 28,100 tons/year or 8.28% total export of Indonesian coffee, most of them are specialty coffee. Beside their origin, variety and determine the of physical, chemical and flavors characters. The promising clones or varieties i.e. BP 416A, BP 418A, BP 430A, BP 431A, BP 432A, BP 507A, BP 508A, BP 509A, BP 511A, BP 513A, BP 516A, BP 517A and BP 518A still not be determined their quality This research was conducted to analyze their physicals, chemicals and flavors during 2 periods of harvesting (2004 and 2005, using AS 1, S 795 and USDA 762 as the control. Mature coffee berry was harvested, sorted manually, and depulped, cleaned manually and then fermented in plastic sacks during 36 hours. The fermented parchment was washed, and then sun dried, dehulled to get green coffee. Observations wre conducted on green coffee yield, husk content, color of green coffee, distribution of size, bulk density of green and roasted coffee, roasting characters, color of roasted beans, and pH, acidity and flavors. The results showed (a The lowest content of husk was BP 432A and the highest was USDA 762. The control varieties of AS 1, S 795 and USDA 762, showed husk content >15%, while those potential varieties were < 15% except BP 416A. (b Beans size >6,5 mm and more than 80% were BP 416A, BP 430A, BP 432A, BP 509A, P 88 and S 795. Green coffee of BP 430A, BP 432A and BP 509A were uniform, but S 795 was not uniform. AS 1 and BP 416A and P 88 was one group; S 795 was one group with BP 542A; BP 509 was a group with BP 432A; but BP4 30A and USDA 762 were the other groups. (c Green coffee of USDA 762 was the palest color, but BP 542A was the darkest color. AS 1 and S 795 were a group with all potential varieties, except BP 542A. (d Roasted coffee of USDA 762 was the palest color and AS 1 was the darkest. In this case, AS 1 was a group with BP 430A, BP 509A and P 88, while S 795 was a group with BP 416A and BP 432A, but USDA 762 and BP 542A were

  13. Fast neutrino flavor conversion as oscillations in a quartic potential

    Science.gov (United States)

    Dasgupta, Basudeb; Sen, Manibrata

    2018-01-01

    Neutrinos in dense environments undergo collective pair conversions νeν¯ e↔νxν¯ x , where x is a nonelectron flavor, due to forward scattering off each other that may be a crucial ingredient for supernova explosions. Depending on the flavor-dependent local angular distributions of the neutrino fluxes, the conversion rate can be "fast," i.e., of the order μ =√{2 }GFnν , which can far exceed the usual neutrino oscillation frequency ω =Δ m2/(2 E ) . Until now, this surprising nonlinear phenomenon has only been understood in the linear regime and explored further using numerical experiments. We present an analytical treatment of the simplest system that exhibits fast conversions, and show that the conversion can be understood as the dynamics of a particle rolling down in a quartic potential, governed dominantly by μ but seeded by slower subleading effects.

  14. Electroweak and flavor dynamics at hadron colliders - I

    International Nuclear Information System (INIS)

    Elchtent, E.; Lane, K.

    1998-02-01

    This is the first of two reports cataloging the principal signatures of electroweak and flavor dynamics at anti pp and pp colliders. Here, we discuss some of the signatures of dynamical electroweak and flavor symmetry breaking. The framework for dynamical symmetry breaking we assume is technicolor, with a walking coupling α TC , and extended technicolor. The reactions discussed occur mainly at subprocess energies √s approx-lt 1 TeV. They include production of color-singlet and octet technirhos and their decay into pairs of technipions, longitudinal weak bosons, or jets. Technipions, in turn, decay predominantly into heavy fermions. This report will appear in the Proceedings of the 1996 DPF/DPB Summer Study on New Directions for High Energy Physics (Snowmass 96)

  15. Entanglement entropy and differential entropy for massive flavors

    International Nuclear Information System (INIS)

    Jones, Peter A.R.; Taylor, Marika

    2015-01-01

    In this paper we compute the holographic entanglement entropy for massive flavors in the D3-D7 system, for arbitrary mass and various entangling region geometries. We show that the universal terms in the entanglement entropy exactly match those computed in the dual theory using conformal perturbation theory. We derive holographically the universal terms in the entanglement entropy for a CFT perturbed by a relevant operator, up to second order in the coupling; our results are valid for any entangling region geometry. We present a new method for computing the entanglement entropy of any top-down brane probe system using Kaluza-Klein holography and illustrate our results with massive flavors at finite density. Finally we discuss the differential entropy for brane probe systems, emphasising that the differential entropy captures only the effective lower-dimensional Einstein metric rather than the ten-dimensional geometry.

  16. Holographical description of BPS Wilson loops in flavored ABJM theory

    Energy Technology Data Exchange (ETDEWEB)

    Chen, Bin [Department of Physics, and State Key Laboratory of Nuclear Physics and Technology,Peking University, 5 Yiheyuan Rd, Beijing 100871 (China); Collaborative Innovation Center of Quantum Matter,5 Yiheyuan Rd, Beijing 100871 (China); Center for High Energy Physics, Peking University,5 Yiheyuan Rd, Beijing 100871 (China); Wu, Jun-Bao [Institute of High Energy Physics, and Theoretical Physics Center for Science Facilities,Chinese Academy of Sciences, 19B Yuquan Road, Beijing 100049 (China); Zhu, Meng-Qi [SISSA,Via Bonomea 265, I 34136, Trieste (Italy)

    2014-12-22

    As holographic description of BPS Wilson loops in N=3 flavored ABJM theory with N{sub f}=k=1, BPS M2-branes in AdS{sub 4}×N(1,1) are studied in details. Two 1/3-BPS membrane configurations are found. One of them is dual to the 1/3-BPS Wilson loop of Gaiotto-Yin type. The regulated membrane action captures precisely the leading exponential behavior of the vacuum expectation values of 1/3-BPS Wilson loops in the strong coupling limit, which was computed before using supersymmetric localization technique. Moreover, there is no BPS membrane with more supersymmetries in the background, under quite natural assumption on the membrane worldvolume. This suggests that there is no Wilson loop preserving more than 1/3 supersymmetries in such flavored ABJM theory.

  17. Entanglement entropy and differential entropy for massive flavors

    Energy Technology Data Exchange (ETDEWEB)

    Jones, Peter A.R. [Physics and Astronomy and STAG Research Centre, University of Southampton, Highfield, Southampton, SO17 1BJ (United Kingdom); Taylor, Marika [Mathematical Sciences and STAG Research Centre, University of Southampton, Highfield, Southampton, SO17 1BJ (United Kingdom)

    2015-08-04

    In this paper we compute the holographic entanglement entropy for massive flavors in the D3-D7 system, for arbitrary mass and various entangling region geometries. We show that the universal terms in the entanglement entropy exactly match those computed in the dual theory using conformal perturbation theory. We derive holographically the universal terms in the entanglement entropy for a CFT perturbed by a relevant operator, up to second order in the coupling; our results are valid for any entangling region geometry. We present a new method for computing the entanglement entropy of any top-down brane probe system using Kaluza-Klein holography and illustrate our results with massive flavors at finite density. Finally we discuss the differential entropy for brane probe systems, emphasising that the differential entropy captures only the effective lower-dimensional Einstein metric rather than the ten-dimensional geometry.

  18. Transport theory for a two-flavor color superconductor

    CERN Document Server

    Litim, Daniel F.; Litim, Daniel F.; Manuel, Cristina

    2001-01-01

    QCD with two light quark flavors at high baryonic density and low temperature is a color superconductor. The diquark condensate partially breaks the SU(3) gauge symmetry down to an SU(2) subgroup. We study thermal fluctuations of the superconductor for temperatures below the gap. These are described by a simple transport equation, linked to a quasiparticle behavior of the thermal excitations of the condensate. When solved in the collisionless limit and close to equilibrium, it gives rise to the ``hard superconducting loop'' (HSL) effective theory for the unbroken SU(2) gauge fields with momenta much smaller than the gap. This theory describes Debye screening and Landau damping of the gauge fields in the presence of the diquark condensate. We also explain how our effective theory follows to one-loop order from quantum field theory. Our approach provides a convenient starting point for the computation of transport coefficients of the two-flavor color superconductor.

  19. Physics of neutrino flavor transformation through matter–neutrino resonances

    Directory of Open Access Journals (Sweden)

    Meng-Ru Wu

    2016-01-01

    Full Text Available In astrophysical environments such as core-collapse supernovae and neutron star–neutron star or neutron star–black hole mergers where dense neutrino media are present, matter–neutrino resonances (MNRs can occur when the neutrino propagation potentials due to neutrino–electron and neutrino–neutrino forward scattering nearly cancel each other. We show that neutrino flavor transformation through MNRs can be explained by multiple adiabatic solutions similar to the Mikheyev–Smirnov–Wolfenstein mechanism. We find that for the normal neutrino mass hierarchy, neutrino flavor evolution through MNRs can be sensitive to the shape of neutrino spectra and the adiabaticity of the system, but such sensitivity is absent for the inverted hierarchy.

  20. 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...

  1. Broken flavor symmetries in high energy particle phenomenology

    International Nuclear Information System (INIS)

    Antaramian, A.

    1995-01-01

    Over the past couple of decades, the Standard Model of high energy particle physics has clearly established itself as an invaluable tool in the analysis of high energy particle phenomenon. However, from a field theorists point of view, there are many dissatisfying aspects to the model. One of these, is the large number of free parameters in the theory arising from the Yukawa couplings of the Higgs doublet. In this thesis, we examine various issues relating to the Yukawa coupeng structure of high energy particle field theories. We begin by examining extensions to the Standard Model of particle physics which contain additional scalar fields. By appealing to the flavor structure observed in the fermion mass and Kobayashi-Maskawa matrices, we propose a reasonable phenomenological parameterization of the new Yukawa couplings based on the concept of approximate flavor symmetries. It is shown that such a parameterization eliminates the need for discrete symmetries which limit the allowed couplings of the new scalars. New scalar particles which can mediate exotic flavor changing reactions can have masses as low as the weak scale. Next, we turn to the issue of neutrino mass matrices, where we examine a particular texture which leads to matter independent neutrino oscillation results for solar neutrinos. We, then, examine the basis for extremely strict limits placed on flavor changing interactions which also break lepton- and/or baryon-number. These limits are derived from cosmological considerations. Finally, we embark on an extended analysis of proton decay in supersymmetric SO(10) grand unified theories. In such theories, the dominant decay diagrams involve the Yukawa couplings of a heavy triplet superfield. We argue that past calculations of proton decay which were based on the minimal supersymmetric SU(5) model require reexamination because the Yukawa couplings of that theory are known to be wrong

  2. Working group report: Flavor physics and model building

    Indian Academy of Sciences (India)

    of the flavor physics subgroup were motivated by this experimental information as ... the study of physics beyond the Standard Model. This was ..... L2 = c12hT u iτ2hd(χ1 + χ2 + χ3). (4). The term L2 breaks A4 softly and in conjunction with L1, it gives rise to new ra- diative contribution known often as the Zee mechanism [22].

  3. Open Heavy Flavor and Quarkonia Results at RHIC

    Science.gov (United States)

    Nouicer, Rachid

    2017-12-01

    RHIC experiments carry out a comprehensive physics program which studies open heavy flavor and quarkonium production in relativistic heavy-ion collisions. The discovery at RHIC of large high-pT suppression and flow of electrons from heavy quarks flavors have altered our view of the hot and dense matter formed in central Au + Au collisions at GeV. These results suggest a large energy loss and flow of heavy quarks in the hot, dense matter. In recent years, the RHIC experiments upgraded the detectors; (1) PHENIX Collaboration installed silicon vertex tracker (VTX) at mid-rapidity region and forward silicon vertex tracker (FVTX) at the forward rapidity region, and (2) STAR Collaboration installed the heavy flavor tracker (HFT) and the muon telescope detector (MTD) both at the mid-rapidity region. With these new upgrades, both experiments have collected large data samples. These new detectors enhance the capability of heavy flavor measurements via precision tracking. The PHENIX experiments established measurements of ψ(1S) and ψ(2S) production as a function of system size, p + p, p + Al, p + Au, and 3He + Au collisions at GeV. In p/3He + A collisions at forward rapidity, we observe no difference in the ψ(2S)/ψ(1S) ratio relative to p + p collisions. At backward rapidity, where the comoving particle density is higher, we find that the ψ(2S) is preferentially suppressed by a factor of two. STAR Collaboration presents the first J/ψ and ϒ measurements in the di-muon decay channel in Au + Au collisions at GeV at mid-rapidity at RHIC. We observe clear J/ψ RAA suppression and qualitatively well described by transport models simultaneously accounting for dissociation and regeneration processes.

  4. Excited nucleon spectrum with two flavors of dynamical fermions

    International Nuclear Information System (INIS)

    Bulava, John M.; Edward, Robert; Engelson, Eric; Joo, Balint; Lichtl, Adam; Lin, Huey-Wen; Mathur, Nilmani; Morningstar, Colin; Richards, David; Wallace, Stephen

    2009-01-01

    We compute the spectrum of excited nucleons using the anisotropic Wilson lattice with two flavors of dynamical fermions. Using optimized sets of operators which transform irreducibly under the octahedral group, matrices of correlation functions are computed. We apply the variational method to these matrices to extract excited energy eigenstates. We obtain several states for each irrep and identify the continuum spin for the lowest-lying states, including a J P =5/2 - state.

  5. Semitauonic $B_c^+$ Decays and Quark Flavor Identification Methods

    CERN Document Server

    AUTHOR|(INSPIRE)INSPIRE-00392586

    The LHCb experiment at the Large Hadron collider is a unique laboratory for studying the properties of heavy quarks. The physics program of the experiment includes studies of CP violation, measurements of CKM matrix parameters, searches for rare decays, quarkonia studies, and other flavor physics, forward physics, and new physics topics. This thesis presents an analysis of the semitauonic branching fraction $\\mathcal{B}(B_c^+ \\to J/\\psi \\tau^+ \

  6. Open Heavy Flavor and Quarkonia Results at RHIC

    Directory of Open Access Journals (Sweden)

    Nouicer Rachid

    2017-01-01

    Full Text Available RHIC experiments carry out a comprehensive physics program which studies open heavy flavor and quarkonium production in relativistic heavy-ion collisions. The discovery at RHIC of large high-pT suppression and flow of electrons from heavy quarks flavors have altered our view of the hot and dense matter formed in central Au + Au collisions at SNN=200 GeV. These results suggest a large energy loss and flow of heavy quarks in the hot, dense matter. In recent years, the RHIC experiments upgraded the detectors; (1 PHENIX Collaboration installed silicon vertex tracker (VTX at mid-rapidity region and forward silicon vertex tracker (FVTX at the forward rapidity region, and (2 STAR Collaboration installed the heavy flavor tracker (HFT and the muon telescope detector (MTD both at the mid-rapidity region. With these new upgrades, both experiments have collected large data samples. These new detectors enhance the capability of heavy flavor measurements via precision tracking. The PHENIX experiments established measurements of ψ(1S and ψ(2S production as a function of system size, p + p, p + Al, p + Au, and 3He + Au collisions at SNN=200 GeV. In p/3He + A collisions at forward rapidity, we observe no difference in the ψ(2S/ψ(1S ratio relative to p + p collisions. At backward rapidity, where the comoving particle density is higher, we find that the ψ(2S is preferentially suppressed by a factor of two. STAR Collaboration presents the first J/ψ and ϒ measurements in the di-muon decay channel in Au + Au collisions at SNN=200 GeV at mid-rapidity at RHIC. We observe clear J/ψ RAA suppression and qualitatively well described by transport models simultaneously accounting for dissociation and regeneration processes.

  7. Broken flavor symmetries in high energy particle phenomenology

    Energy Technology Data Exchange (ETDEWEB)

    Antaramian, Aram [Univ. of California, Berkeley, CA (United States)

    1995-02-22

    Over the past couple of decades, the Standard Model of high energy particle physics has clearly established itself as an invaluable tool in the analysis of high energy particle phenomenon. However, from a field theorists point of view, there are many dissatisfying aspects to the model. One of these, is the large number of free parameters in the theory arising from the Yukawa couplings of the Higgs doublet. In this thesis, we examine various issues relating to the Yukawa coupeng structure of high energy particle field theories. We begin by examining extensions to the Standard Model of particle physics which contain additional scalar fields. By appealing to the flavor structure observed in the fermion mass and Kobayashi-Maskawa matrices, we propose a reasonable phenomenological parameterization of the new Yukawa couplings based on the concept of approximate flavor symmetries. It is shown that such a parameterization eliminates the need for discrete symmetries which limit the allowed couplings of the new scalars. New scalar particles which can mediate exotic flavor changing reactions can have masses as low as the weak scale. Next, we turn to the issue of neutrino mass matrices, where we examine a particular texture which leads to matter independent neutrino oscillation results for solar neutrinos. We, then, examine the basis for extremely strict limits placed on flavor changing interactions which also break lepton- and/or baryon-number. These limits are derived from cosmological considerations. Finally, we embark on an extended analysis of proton decay in supersymmetric SO(10) grand unified theories. In such theories, the dominant decay diagrams involve the Yukawa couplings of a heavy triplet superfield. We argue that past calculations of proton decay which were based on the minimal supersymmetric SU(5) model require reexamination because the Yukawa couplings of that theory are known to be wrong.

  8. Phase structure of lattice QCD for general number of flavors

    International Nuclear Information System (INIS)

    Iwasaki, Y.; Kanaya, K.; Yoshie, T.; Kaya, S.; Sakai, S.

    2004-01-01

    We investigate the phase structure of lattice QCD for the general number of flavors in the parameter space of gauge coupling constant and quark mass, employing the one-plaquette gauge action and the standard Wilson quark action. Performing a series of simulations for the number of flavors N F =6-360 with degenerate-mass quarks, we find that when N F ≥7 there is a line of a bulk first order phase transition between the confined phase and a deconfined phase at a finite current quark mass in the strong coupling region and the intermediate coupling region. The massless quark line exists only in the deconfined phase. Based on these numerical results in the strong coupling limit and in the intermediate coupling region, we propose the following phase structure, depending on the number of flavors whose masses are less than Λ d which is the physical scale characterizing the phase transition in the weak coupling region: When N F ≥17, there is only a trivial IR fixed point and therefore the theory in the continuum limit is free. On the other hand, when 16≥N F ≥7, there is a nontrivial IR fixed point and therefore the theory is nontrivial with anomalous dimensions, however, without quark confinement. Theories which satisfy both quark confinement and spontaneous chiral symmetry breaking in the continuum limit exist only for N F ≤6

  9. Precision electroweak heavy flavor results from LEP and SLC

    International Nuclear Information System (INIS)

    Brown, D.

    1993-11-01

    The traditional Electroweak measurements made at Z factories using undifferentiated hadronic and leptonic Z decays will soon be reaching their asymptotic limits in precision. Consequently, much attention has recently been focused on extracting electroweak parameters from hadronic decays differentiated through heavy flavor tagging. This paper gives an overview of the various techniques used at LEP and SLC to tag heavy flavors. The measurements of the forward backward asymmetries and the partial widths for Z→b anti b and Z→c anti c decays are briefly described. The most recent results for these are presented, and are interpreted within the framework of the Standard Model. The precision of the electroweak parameters extracted from these measurements is shown to be comparable to that from other techniques. Assembling all the LEP electroweak data, constraints on the top and Higgs masses are found. The heavy flavor results, and in particular the new, very accurate Z→b anti b partial width measurements, are shown to play a key role in these limits. (orig.)

  10. Caffeine as a flavor additive in soft-drinks.

    Science.gov (United States)

    Keast, Russell S J; Riddell, Lynnette J

    2007-07-01

    Over 60% of soft-drinks sold in the United States contain caffeine, a mildly addictive psycho-active chemical, as a flavor additive. Using sweeteners as controls, we assessed whether caffeine has flavor activity in a cola soft-drink. A forced-choice triangle discrimination methodology was used to determine detection thresholds of caffeine in sweeteners and a cola beverage. The subjects (n=30, 28 female, 23+/-4 years old) were trained tasters and completed over 1600 discrimination tests during the study. The mean detection thresholds for caffeine in the sweet solutions were: 0.333+/-0.1mM sucrose; 0.467+/-0.29 mM aspartame; 0.462+/-0.3mM sucralose, well below the concentration in common cola beverages (0.55-0.67 mM). A fixed concentration of caffeine, corresponding to the concentration of caffeine in a common cola beverage (0.67 mM) was added to the sweeteners and a non-caffeinated cola beverage. Subjects could distinguish between caffeinated and non-caffeinated sweeteners (pbeverage (p=1.0). Caffeine has no flavor activity in soft-drinks yet will induce a physiologic and psychologic desire to consume the drink.

  11. Industrial development of beef and pork cecina with different flavors

    Directory of Open Access Journals (Sweden)

    Francisco A. Nuñez-Gonzalez

    2013-12-01

    Full Text Available Cecina used traditional technique for salting and preserving meat as well as to impart flavor; however, addition of spices is a viable alternative to diversify the flavors of the product. The objective of this research was to develop beef and pork cecina of flavors and evaluate lipid oxidation after 30 days of storage. Beef and pork cecina were distributed independently in four treatments: Formulation 1 or base (10.7% salt, 1.3% sugar, 0.5% nitrite and seasoning 0.1%; formulation 2, base plus 10 g of mixture of coriander, celery, parsley dehydrated/kg meat; formulation 3, base plus 10 g dry mirasol chilli/kg of meat and liquid smoke (2 mL/L and formulation 4, base plus 0.80 mL of essential oregano oil/L. Beef cecina was dried at 80 °C for 150 minutes and pork cecina for 180 minutes until these achieved a water activity (aw of 0.75. Beef cecina was packaged in cellophane bag, while for pork cecina in vacuum bags. Lipid oxidation was determined using thiobarbituric acid test (TBA. The results revealed that only beef cecina presented fat rancidity.

  12. Influence of the Flavored Cigarette Ban on Adolescent Tobacco Use.

    Science.gov (United States)

    Courtemanche, Charles J; Palmer, Makayla K; Pesko, Michael F

    2017-05-01

    This paper estimated the association between the U.S. Food and Drug Administration's 2009 ban on flavored cigarettes (which did not apply to menthol cigarettes or tobacco products besides cigarettes) and adolescents' tobacco use. Regression modeling was used to evaluate tobacco use before and after the ban. The analyses controlled for a quadratic time trend, demographic variables, prices of cigarettes and other tobacco products, and teenage unemployment rate. Data from the 1999-2013 National Youth Tobacco Surveys were collected and analyzed in 2016. The sample included 197,834 middle and high schoolers. Outcomes were past 30-day cigarette use; cigarettes smoked in the past 30 days among smokers; rate of menthol cigarette use among smokers; and past 30-day use of cigars, smokeless tobacco, pipes, any tobacco products besides cigarettes, and any tobacco products including cigarettes. Banning flavored cigarettes was associated with reductions in the probability of being a cigarette smoker (17%, pcigarettes smoked by smokers (58%, p=0.005). However, the ban was positively associated with the use by smokers of menthol cigarettes (45%, pcigarette ban did achieve its objective of reducing adolescent tobacco use, but effects were likely diminished by the continued availability of menthol cigarettes and other flavored tobacco products. Copyright © 2017 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  13. FLAVOR BIOGENERATION IN MANGABA (Hancornia speciosa Gomes FRUIT

    Directory of Open Access Journals (Sweden)

    Narenda Narain

    2007-11-01

    Full Text Available Most of the volatile flavoring substances are formed during maturation of fruit when it ripens. In this study, the mangaba (Hancornia speciosa Gomes fruit was harvested at half-ripe and ripe stages of maturity and analyzed for its volatile components. The extracts were obtained from the fruit pulp by using simultaneous distillation and extraction technique. Several extraction parameters such as weight of the pulp, dilution with water, solvent volume and extraction period were standardized to obtain highly characteristic fruit aroma extracts. The extracts were analyzed for the identification of volatile compounds by using a system of high resolution gas chromatograph coupled with mass spectrometer. Eighty-six components were separated out of which 46 compounds were positively identified. The volatile flavoring substances pertaining to classes of esters and terpenes increased from 6.19 to 35.487% and from 7.51 to 10.40%, respectively. The principal volatile compounds present in the pulp of ripe mangaba fruit were isopropyl acetate (19.23%, 3-hexanol (10.74%, linalool (7.38%, ä-limonene (2.43%, 3-pentanol (3.80%, 3-ethyl 2-buten-1-ol (2.53% and furfural (1.52%. Biogeneration of mangaba flavor is mainly characterized due to the presence of compounds pertaining to esters, aldehydes and terpenes.

  14. Flavor perception and aroma release from model dairy desserts.

    Science.gov (United States)

    Lethuaut, Laurent; Weel, Koen G C; Boelrijk, Alexandra E M; Brossard, Chantal D

    2004-06-02

    Six model dairy desserts, with three different textures and two sucrose levels, were equally flavored with a blend of four aroma compounds [ethyl pentanoate, amyl acetate, hexanal, and (E)-2-hexenal] and evaluated by a seven person panel in order to study whether the sensory perception of the flavor and the aroma release during eating varied with the textural characteristics or the sweetness intensity of the desserts. The sensory perception was recorded by the time intensity (TI) method, while the in vivo aroma release was simultaneously measured by the MS-nose. Considering the panel as a whole, averaged flavor intensity increased with sucrose level and varied with the texture of the desserts. Depending on the aroma compound, the averaged profile of in vivo aroma release varied, but for each aroma compound, averaged aroma release showed no difference with the sucrose level and little difference with the texture of the desserts. Perceptual sweetness-aroma interactions were the main factors influencing perception whatever the texture of the desserts.

  15. 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.

  16. 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.

  17. Influence of Flavors on the Propagation of E-Cigarette-Related Information: Social Media Study.

    Science.gov (United States)

    Zhou, Jiaqi; Zhang, Qingpeng; Zeng, Daniel Dajun; Tsui, Kwok Leung

    2018-03-23

    Modeling the influence of e-cigarette flavors on information propagation could provide quantitative policy decision support concerning smoking initiation and contagion, as well as e-cigarette regulations. The objective of this study was to characterize the influence of flavors on e-cigarette-related information propagation on social media. We collected a comprehensive dataset of e-cigarette-related discussions from public Pages on Facebook. We identified 11 categories of flavors based on commonly used categorizations. Each post's frequency of being shared served as a proxy measure of information propagation. We evaluated a set of regression models and chose the hurdle negative binomial model to characterize the influence of different flavors and nonflavor control variables on e-cigarette-related information propagation. We found that 5 flavors (sweet, dessert & bakery, fruits, herbs & spices, and tobacco) had significantly negative influences on e-cigarette-related information propagation, indicating the users' tendency not to share posts related to these flavors. We did not find a positive significance of any flavors, which is contradictory to previous research. In addition, we found that a set of nonflavor-related factors were associated with information propagation. Mentions of flavors in posts did not enhance the popularity of e-cigarette-related information. Certain flavors could even have reduced the popularity of information, indicating users' lack of interest in flavors. Promoting e-cigarette-related information with mention of flavors is not an effective marketing approach. This study implies the potential concern of users about flavorings and suggests a need to regulate the use of flavorings in e-cigarettes. ©Jiaqi Zhou, Qingpeng Zhang, Daniel Dajun Zeng, Kwok Leung Tsui. Originally published in JMIR Public Health and Surveillance (http://publichealth.jmir.org), 23.03.2018.

  18. Promotion factors of flavor production in a liquid fermentation. : Study on the formation of flavor Components (3)

    OpenAIRE

    仲田, 冨士男; 浜地, 正昭; 本馬, 健光; FUJIO, NAKADA; MASAAKI, HAMAJI; TAKEMITSU, HONMA; 大関酒造(株)総合研究所; 大関酒造(株)総合研究所; 大関酒造(株)総合研究所; General Research Institute, Ozeki Sake Brewing Co., Ltd.,; General Research Institute, Ozeki Sake Brewing Co., Ltd.,; General Research Institute, Ozeki Sake Brewing Co., Ltd.,

    1988-01-01

    To examine some reasons for the higher content of flavor components in the sake fermented with saccharified solutions of brown rice and rice bran, some compositions of the sacchrified solutions were analyzed. There was more Mg^, K^+, PO_4^, thiamine, phytin, and pantothenic acid in saccharified solutions of brown rice and rice bran than in that of polished rice.The increase of iso-amyl acetate was minor when these factors were added individually to the saccharified solutions of polished rice....

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

    Directory of Open Access Journals (Sweden)

    Gordon M Shepherd

    2014-07-01

    Full Text Available The conference was organized and welcomed by Lisa Sasson, representing the NYU Steinhardt School and its Department of Food Science, Nutrition and Public Health in cooperation with the NYU School of Dentistry. As a co-organizer, I added my welcome, and explained how the many disciplines brought together in the conference constituted a new vision for the science of human flavor perception, which can be summarized by the term “neurogastronomy” (1. The speakers and the disciplines they represent were bound together by several principles. First, "Nothing in biology makes sense except in the light of evolution." This is understood to apply to most research in biology; here we wished to show that it applies especially to the human behavior of choosing foods to eat, a view put forward most prominently by Richard Wrangham based on his book "Catching Fire: How Cooking Made Us Human". We also wished to show that the sensory and motor apparatus of the mouth and nose need to be understood as adaptations through human evolution, as carefully documented by Daniel Lieberman, based on his recent "Evolution of the Human Head". Many of the speakers picked up this theme in their presentations. It is clear that an evolutionary framework must be part of understanding flavor and healthy eating. A second principle was that "Flavor is not in the food; it is created by the brain". Just as color is created out of different wavelengths of light by neural processing mechanisms in our brains, so is flavor created by neural processing mechanisms out of different molecules emitted by the food and drink in our mouths. This requires understanding neural mechanisms at all levels of organization of the brain, a vast field that our conference only began to address, starting with the sensory receptors and sensory systems as discussed by Gary Beauchamp for taste and Stuart Firestein for olfaction. Current research reported by Ivan De Araujo on sugars is dissociating their sweet

  20. Library Support for Resource Constrained Accelerators

    DEFF Research Database (Denmark)

    Brock-Nannestad, Laust; Karlsson, Sven

    2014-01-01

    Accelerators, and other resource constrained systems, are increasingly being used in computer systems. Accelerators provide power efficient performance and often provide a shared memory model. However, it is a challenge to map feature rich APIs, such as OpenMP, to resource constrained systems...