Regularization dependence on phase diagram in Nambu–Jona-Lasinio model

International Nuclear Information System (INIS)

Kohyama, H.; Kimura, D.; Inagaki, T.

2015-01-01

We study the regularization dependence on meson properties and the phase diagram of quark matter by using the two flavor Nambu–Jona-Lasinio model. The model also has the parameter dependence in each regularization, so we explicitly give the model parameters for some sets of the input observables, then investigate its effect on the phase diagram. We find that the location or the existence of the critical end point highly depends on the regularization methods and the model parameters. Then we think that regularization and parameters are carefully considered when one investigates the QCD critical end point in the effective model studies

Flavor Memory

NARCIS (Netherlands)

Mojet, Jos; Köster, Ep

2016-01-01

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

The influence of salivary variables on fluoride retention in dental plaque exposed to a mineral-enriching solution.

Science.gov (United States)

Kato, K; Nakagaki, H; Arai, K; Pearce, E I F

2002-01-01

This study was carried out to examine interindividual differences in salivary variables related to plaque accumulation and to estimate their influence on the fluoride retention in plaque in vivo by a mineral-enriching solution. Two saliva samples were taken from 10 subjects, once after brushing and once after 24 h without brushing. Calcium, phosphate and monofluorophosphatase (MFPase) activity in the saliva samples were determined. The salivary flow rate and the debris index were also recorded. After plaque had formed over 3 days within in situ plaque-generating devices, subjects were instructed to rinse with a mineral-enriching mouthrinse three times a day on 4 consecutive days. Plaque exposed to distilled water plus flavoring agents served as a control. Fluoride-free dentifrice was used during the experimental period. Twenty-four hours after the last rinsing, the samples were removed from the mouth, and fluoride and mineral distributions in plaque analyzed using a method previously reported by the authors. Salivary flow, MFPase activity and calcium concentration in saliva were significantly higher after 24 h of plaque accumulation. Rinsing with the mineral-enriching solution produced retention of fluoride and phosphate in the outer and middle layers of plaque. Salivary calcium concentration had a direct effect on fluoride uptake in plaque, but no obvious relationship was found between other salivary variables and the plaque fluoride retention. The salivary calcium effect may be due to enhanced bacterial cell wall binding of fluoride via calcium bridging. Copyright 2002 S. Karger AG, Basel

Fluoride release from fluoride varnishes under acidic conditions.

Science.gov (United States)

Lippert, F

2014-01-01

The aim was to investigate the in vitro fluoride release from fluoride varnishes under acidic conditions. Poly(methyl methacrylate) blocks (Perspex, n=3 per group) were painted with 80 ± 5 mg fluoride varnish (n=10) and placed into artificial saliva for 30 min. Then, blocks were placed into either 1% citric acid (pH 2.27) or 0.3% citric acid (pH 3.75) solutions (n=3 per solution and varnish) for 30 min with the solutions being replaced every 5 min. Saliva and acid solutions were analyzed for fluoride content. Data were analyzed using three-way ANOVA (varnish, solution, time). The three-way interaction was significant (p>0.0001). Fluoride release and release patterns varied considerably between varnishes. Fluoride release in saliva varied by a factor of more than 10 between varnishes. Some varnishes (CavityShield, Nupro, ProFluorid, Vanish) showed higher fluoride release in saliva than during the first 5 min of acid exposure, whereas other varnishes (Acclean, Enamel-Pro, MI Varnish, Vella) showed the opposite behavior. There was little difference between acidic solutions. Fluoride release from fluoride varnishes varies considerably and also depends on the dissolution medium. Bearing in mind the limitations of laboratory research, the consumption of acidic drinks after fluoride varnish application should be avoided to optimize the benefit/risk ratio.

Fluoridated Water

Science.gov (United States)

... Genetics Services Directory Cancer Prevention Overview Research Fluoridated Water On This Page What is fluoride, and where is it found? What is water fluoridation? When did water fluoridation begin in the ...

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...

A fMRI study on the impact of advertising for flavored e-cigarettes on susceptible young adults.

Science.gov (United States)

Garrison, Kathleen A; O'Malley, Stephanie S; Gueorguieva, Ralitza; Krishnan-Sarin, Suchitra

2018-05-01

E-cigarettes are sold in flavors such as "skittles," "strawberrylicious," and "juicy fruit," and no restrictions are in place on marketing e-cigarettes to youth. Sweets/fruits depicted in e-cigarette advertisements may increase their appeal to youth and interfere with health warnings. This study tested a brain biomarker of product preference for sweet/fruit versus tobacco flavor e-cigarettes, and whether advertising for flavors interfered with warning labels. Participants (N = 26) were college-age young adults who had tried an e-cigarette and were susceptible to future e-cigarette use. They viewed advertisements in fMRI for sweet/fruit and tobacco flavor e-cigarettes, menthol and regular cigarettes, and control images of sweets/fruits/mints with no tobacco product. Cue-reactivity was measured in the nucleus accumbens, a brain biomarker of product preference. Advertisements randomly contained warning labels, and recognition of health warnings was tested post-scan. Visual attention was measured using eye-tracking. There was a significant effect of e-cigarette condition (sweet/tobacco/control) on nucleus accumbens activity, that was not found for cigarette condition (menthol/regular/control). Nucleus accumbens activity was greater for sweet/fruit versus tobacco flavor e-cigarette advertisements and did not differ compared with control images of sweets and fruits. Greater nucleus accumbens activity was correlated with poorer memory for health warnings. These and exploratory eye-tracking findings suggest that advertising for sweet/fruit flavors may increase positive associations with e-cigarettes and/or override negative associations with tobacco, and interfere with health warnings, suggesting that one way to reduce the appeal of e-cigarettes to youth and educate youth about e-cigarette health risks is to regulate advertising for flavors. Copyright © 2018 Elsevier B.V. All rights reserved.

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.

The occurrence and geochemistry of fluoride in some natural waters of Kenya

Science.gov (United States)

Gaciri, S. J.; Davies, T. C.

1993-03-01

In recent years the acquisition of considerable additional data on the hydrogeochemical behaviour of fluoride in natural waters of Kenya has been made possible by extensive surface-water and groundwater sampling campaigns as well as by improvements in analytical techniques. Ultimately, the principal source of fluoride relates to emissions from volcanic activity associated with the East African Rift System. Through various intermediate steps, but also directly, fluoride passes into the natural water system and components of the food chain. Ingestion by man is mainly through drinking water and other beverages. River waters in Kenya generally have a fluoride concentration lower than the recommended level (1.3 ppm) for potable water, thus promoting susceptibility to dental caries. Groundwaters and lake waters show considerably higher fluoride contents, resulting in the widespread incidence of fluorosis in areas where groundwater is the major source of drinking water, and lake fish is a regular component of the diet. This paper presents a synthesis of the data so far obtained on the sources and distribution of fluoride in the hydrological system of Kenya, examines the extent of fluorine toxicity and puts forward recommendations to combat or minimise the problem.

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

Science.gov (United States)

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

2015-12-01

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

Root caries prevention via sodium fluoride, chlorhexidine and silver diamine fluoride in vitro.

Science.gov (United States)

Göstemeyer, Gerd; Kohls, Anna; Paris, Sebastian; Schwendicke, Falk

2018-01-31

Uncertainty exists as to how to best prevent root caries development. The aim of the present study was to compare sodium fluoride (NaF), chlorhexidine (CHX) and silver diamine fluoride (SDF) varnishes (V) and rinses (R) regarding their caries preventive effect in an artificial caries biofilm model. 140 bovine root dentin samples were cut, polished and embedded. Samples were allocated to seven treatment groups (n = 20/group): Four varnishes (applied once prior biofilm challenge): 38% SDF (SDFV), 35% CHX-varnish (CHXV), 22,600 ppm NaF-varnish (NaFV), placebo-varnish (PV); two rinses (applied once daily during biofilm challenge): 500 ppm NaF solution (NaFR), 0.1% CHX solution (CHXR); one untreated group. Caries was induced in a multi-station, continuous-culture Lactobacillus rhamnosus GG (LGG) biofilm model. Bacteria were inoculated 1 × daily, while 2% sucrose was supplied 8 ×/day followed by artificial saliva for 10 min. After 12 days, mineral loss (ΔZ) was measured in the effect area and adjacent to the varnished areas. Bacterial counts were assessed on de-Man-Rogosa-Sharpe agar. ΔZ was significantly lower in the NaFR group compared with all other groups. Varnishes did not significantly prevent mineral loss in adjacent areas. None of the agents had a significant antimicrobial effect on LGG. Regular fluoride rinses showed highest root caries-preventive effect.

Urinary fluoride excretion after application of fluoride varnish and use of fluoride toothpaste in young children

DEFF Research Database (Denmark)

Lockner, Frida; Twetman, Svante; Stecksén-Blicks, Christina

2017-01-01

BACKGROUND: The efficacy and safety of combined use of topical fluoride products are essential issues that must be monitored. AIM: To assess urinary excretion of fluoride after application of two different dental varnishes containing 2.26% fluoride in 3- to 4-year-old children and to compare...... the levels with and without parallel use of fluoride toothpaste. DESIGN: Fifteen healthy children were enrolled to a randomized crossover trial that was performed in two parts: Part I with twice-daily tooth brushing with fluoride toothpaste and Part II with twice-daily brushing with a non-fluoride toothpaste....... After a 1-week run-in period, 0.1 mL of the two fluoride varnishes (Duraphat and Profluorid Varnish) was topically applied in a randomized order. Baseline and experimental urine was collected during 6-h periods. The fluoride content was determined with an ion-sensitive electrode. RESULTS...

Utilization of toothpaste and fluoride content in toothpaste manufactured in Tanzania.

Science.gov (United States)

Kikwilu, Emil N; Frencken, Jo E; Mulder, Jan

2008-10-01

To determine the use of toothpaste, the reasons behind its irregular use, the cost perceptions, and the fluoride concentrations in locally manufactured toothpaste. A total of 978 dental patients attending 13 dental clinics for 2 weeks in June 2007 completed a pre-tested questionnaire on toothpaste use. Toothpaste was collected from shops in Dar es Salaam and analyzed at the laboratory of the Dental School in Amsterdam. Logistic regression was applied to determine the relative importance of independent variables on usage and perceptions about the cost of toothpaste. Eighty-six percent of respondents used toothpaste daily. Of the 130 who used toothpaste less than once a day, 57.7% gave financial reasons for their irregular use. Toothpaste was perceived as expensive by 34.8% of respondents. Urban residents were five times more likely than rural residents to use toothpaste. Younger respondents were more likely than older respondents: to perceive toothpaste as important, to brush their teeth, to use toothpaste, and to brush their teeth regularly. All toothpaste manufactured in Tanzania had free fluoride concentrations below 400 ppm. Most respondents used toothpaste regularly and one-third regarded it as expensive. Toothpaste manufactured in Tanzania had free fluoride concentrations below the optimum levels for dental caries prevention. For a well-functioning Basic Package of Oral Care, the authority responsible for oral health has to take measures aimed at lowering the price of toothpaste, and toothpaste manufacturers have to ensure that their products have the optimal fluoride concentration for dental caries prevention.

Enhancement of Saharan groundwater quality by reducing its fluoride concentration using different materials

KAUST Repository

Ramdani, Amina

2014-04-15

According to the environmental protection regulations, fluoride concentration is considered as a substance of priority for assessment of drinking water quality to determine their impacts on the environment and public health. Saharan groundwater (Algeria) contains an excess of fluoride ions. Regular consumption of this water by the population of the region may cause endemic fluorosis. To solve this problem, we propose to treat this water by adsorption on different materials, such as activated alumina (AA), sodium clay (SC), and hydroxyapatite (HAP) in order to enhance its quality by reducing its fluoride concentration. The maximum adsorption is achieved with an adsorption capacity of the order of 0.9, 0.667, and 0.370 mg/g and with a percentage of 90, 83.4, and 73.95% for AA, HAP, and SC, respectively. Indeed, the acidity and alkalinity of the medium significantly affect the adsorption of fluoride ions. Results deduced from the curves of adsorption isotherms of fluoride ions showed that the retention is predictable from these isotherms in agreement with the Langmuir model. The low removal of fluoride ions was observed in presence of (Formula presented.), (Formula presented.), and (Formula presented.) ions. Finally, AA material proved to be the best adsorbent for fluoride ions removal. © 2014 © 2014 Balaban Desalination Publications. All rights reserved.

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...

Self-induced neutrino flavor conversion without flavor mixing

International Nuclear Information System (INIS)

Chakraborty, S.; Izaguirre, I.; Raffelt, G.G.; Hansen, R. S.

2016-01-01

Neutrino-neutrino refraction in dense media can cause self-induced flavor conversion triggered by collective run-away modes of the interacting flavor oscillators. The growth rates were usually found to be of order a typical vacuum oscillation frequency Δ m 2 /2E. However, even in the simple case of a ν e beam interacting with an opposite-moving ν-bar e beam, and allowing for spatial inhomogeneities, the growth rate of the fastest-growing Fourier mode is of order μ=√2 G F  n ν , a typical ν–ν interaction energy. This growth rate is much larger than the vacuum oscillation frequency and gives rise to flavor conversion on a much shorter time scale. This phenomenon of 'fast flavor conversion' occurs even for vanishing Δ m 2 /2E and thus does not depend on energy, but only on the angle distributions. Moreover, it does not require neutrinos to mix or to have masses, except perhaps for providing seed disturbances. We also construct a simple homogeneous example consisting of intersecting beams and study a schematic supernova model proposed by Ray Sawyer, where ν e and ν-bar e emerge with different zenith-angle distributions, the key ingredient for fast flavor conversion. What happens in realistic astrophysical scenarios remains to be understood

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

Heavy flavor spectroscopy

International Nuclear Information System (INIS)

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

1993-09-01

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. Interest in this field may be provisionally divided into two general classes: Hidden flavor states, i.e. c bar c and b bar b onium states; open flavor states: The D, D s , B, B s , and B c meson systems; and charm and beauty flavored baryons. In this brief note we emphasize that there are many missing 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 us 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 states. 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 bar B decay remains to be seen. We suggest however that the richness of the excited B-system may undermine the efficacy of self-tagging schemes

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

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 ...

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

Irradiation and flavor

International Nuclear Information System (INIS)

Reineccius, G.A.

1992-01-01

Flavor will not be a significant factor in determining the success of irradiated foods entering the U.S. market. The initial applications will use low levels of irradiation that may well result in products with flavor superior to that of products from alternative processing techniques (thermal treatment or chemical fumigation). The success of shelf-stable foods produced via irradiation may be much more dependent upon our ability to deal with the flavor aspects of high levels of irradiation

Heavy-flavor parton distributions without heavy-flavor matching prescriptions

NARCIS (Netherlands)

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

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) μb = m, can be easily overcome. For this it is sufficient to take advantage of the

Bootstrap bound for conformal multi-flavor QCD on lattice

Energy Technology Data Exchange (ETDEWEB)

Nakayama, Yu [Department of Physics, Rikkyo University,Toshima, Tokyo 171-8501 (Japan); Kavli Institute for the Physics and Mathematics of the Universe (WPI), University of Tokyo,5-1-5 Kashiwanoha, Kashiwa, Chiba 277-8583 (Japan)

2016-07-08

The recent work by Iha et al. shows an upper bound on mass anomalous dimension γ{sub m} of multi-flavor massless QCD at the renormalization group fixed point from the conformal bootstrap in SU(N{sub F}){sub V} symmetric conformal field theories under the assumption that the fixed point is realizable with the lattice regularization based on staggered fermions. We show that the almost identical but slightly stronger bound applies to the regularization based on Wilson fermions (or domain wall fermions) by studying the conformal bootstrap in SU(N{sub f}){sub L}×SU(N{sub f}){sub R} symmetric conformal field theories. For N{sub f}=8, our bound implies γ{sub m}<1.31 to avoid dangerously irrelevant operators that are not compatible with the lattice symmetry.

Fluoride

Science.gov (United States)

Opalescence® ... Fluoride is used to prevent tooth decay. It is taken up by teeth and helps to strengthen ... and block the cavity-forming action of bacteria. Fluoride usually is prescribed for children and adults whose ...

21 CFR 172.510 - Natural flavoring substances and natural substances used in conjunction with flavors.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Natural flavoring substances and natural substances used in conjunction with flavors. 172.510 Section 172.510 Food and Drugs FOOD AND DRUG ADMINISTRATION....510 Natural flavoring substances and natural substances used in conjunction with flavors. Natural...

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.

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

Science.gov (United States)

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

2015-01-01

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

Other Fluoride Products

Science.gov (United States)

... Private Wells Infant Formula Fluorosis Public Health Service Recommendation Water Operators & Engineers Water Fluoridation Additives Shortages of Fluoridation Additives Drinking Water Pipe Systems CDC-Sponsored Water Fluoridation Training Links to Other ...

Industrial fluoride pollution: chronic fluoride poisoning in Cornwall Island cattle

Energy Technology Data Exchange (ETDEWEB)

Krook, L.; Maylin, G.A.

1979-04-01

An aluminum plant on the south bank of the St. Lawrence River, southwest of Cornwall Island, Ontario, Canada, has emitted 0.816 metric tons of fluoride daily since 1973. Considerably higher amounts were emitted from 1959 to 1973. The plant was designated as the major source of fluoride emissions impacting on Cornwall Island. Cattle located on this island showed signs of chronic fluoride poisoning. This poisoning was manifested clinically by stunted growth and dental fluorosis to a degree of severe interference with drinking and mastication. This Cornwall Island herds study indicates that the established tolerance level of fluoride for performance of dairy and beef cattle is not valid since the tolerance level was set based on experiments with healthy calves which were exposed to dietary fluoride from 3 to 4 months of age and not on cattle which were chronically exposed to fluoride from conception to death. 56 references.

Flavor physics and CP violation

International Nuclear Information System (INIS)

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

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.

Urinary fluoride excretion in preschool children after intake of fluoridated milk and use of fluoride-containing toothpaste

DEFF Research Database (Denmark)

Norman, M; Twetman, S; Hultgren Talvilahti, A

2017-01-01

Objective: To assess the urinary fluoride excretion in preschool children after drinking fluoridated milk with 0.185 mg F and 0.375 mg F and to study the impact of use of fluoride toothpaste. Basic research design: Double-blind cross-over study. Participants: Nine healthy children, 2.5-4.5 years...

An E-liquid Flavor Wheel: A Shared Vocabulary based on Systematically Reviewing E-liquid Flavor Classifications in Literature.

NARCIS (Netherlands)

Krüsemann, Erna Johanna Zegerina; Boesveldt, Sanne; de Graaf, Kees; Talhout, Reinskje

2018-01-01

E-liquids are available in a high variety of flavors. A systematic classification of e-liquid flavors is necessary to increase comparability of research results. In the food, alcohol and fragrance industry, flavors are classified using flavor wheels. We systematically reviewed literature on flavors

Effect of xylitol, sodium fluoride and triclosan containing mouth rinse on Streptococcus mutans

Directory of Open Access Journals (Sweden)

Priya Subramaniam

2011-01-01

Full Text Available Introduction : Prevention of dental caries is one of the main strategies in contemporary pediatric dental practice. Mouth rinses are widely used as an adjunct to maintain oral hygiene. It is important for these products to be effective and safe for regular use in children. Objective : The aim of the study was to investigate the efficacy of a newly introduced xylitol, sodium fluoride and triclosan containing mouth rinse in reducing levels of plaque Streptococcus mutans and to compare it with that of a 0.12% chlorhexidine mouth rinse. Materials and Methods : Thirty children were randomly divided into two groups of 15 children each. Group I (study group was given a mouth rinse containing xylitol (5%, sodium fluoride (0.05% and triclosan (0.03% and Group II (control group was given a chlorhexidine (0.12% mouth rinse. Both mouth rinses were alcohol free. Mouth rinsing was carried out twice daily, half an hour after breakfast and half an hour following dinner, for a period of 21 days under the supervision of the investigator. Results: In both groups, there was a significant reduction in the mean S. mutans count at the end of 21 days (P < 0.001. No significant difference was observed between the two mouth rinses. Conclusion: The use of a low fluoride-xylitol based mouth rinse appears to be a suitable choice for regular use in children.

Oral fluoride retention after professional topical application in children with caries activity: comparison between 1.23% fluoride foam and fluoride gel

Directory of Open Access Journals (Sweden)

Cecília Claudia Costa Ribeiro

2008-01-01

Full Text Available Objective: This study evaluated fluoride retention in the saliva of children with caries activity after topical fluoride application in the form of gel and foam. Methods: A cross-sectional, blind and randomized study, conducted with ten caries-active children aged between 8 and 10 years, in two stage, with a washout interval of two weeks between them. The treatments consisted of: a application of 2mL acidulated phosphate fluoride of the gel type in a mold and b application of 2mL acidulated phosphate fluoride of the foam type in a mold. After the washout, the treatments were inverted. Non-stimulated saliva was collected from the children at the times of 5, 15, 30 and 60 minutes after topical fluoride application. For statistical analysis the Student’s-t test was used, with a level of significance of 5%. Results: Saliva analysis was performed using a fluoride-specific electrode (ISE25F/ Radiometer, Copenhagen, Denmark at the Aquatic Science Center of the Federal University of Marana, which revealed differences after 5 minutes (p=0.0055 and 15 minutes (p=0.0208. The topical application of fluoride in the gel form revealed a higher concentration of fluoride in the saliva. Conclusion: There were differences in the retention of fluoride in the saliva of children with caries activity after the topical application of fluoride gel and the topical application of fluoride foam after 5 and 15 minutes of their application. The topical application of fluoride foam is recommended, on the basis of the lower probability of toxicity during its use.

Eukaryotic resistance to fluoride toxicity mediated by a widespread family of fluoride export proteins.

Science.gov (United States)

Li, Sanshu; Smith, Kathryn D; Davis, Jared H; Gordon, Patricia B; Breaker, Ronald R; Strobel, Scott A

2013-11-19

Fluorine is an abundant element and is toxic to organisms from bacteria to humans, but the mechanisms by which eukaryotes resist fluoride toxicity are unknown. The Escherichia coli gene crcB was recently shown to be regulated by a fluoride-responsive riboswitch, implicating it in fluoride response. There are >8,000 crcB homologs across all domains of life, indicating that it has an important role in biology. Here we demonstrate that eukaryotic homologs [renamed FEX (fluoride exporter)] function in fluoride export. FEX KOs in three eukaryotic model organisms, Neurospora crassa, Saccharomyces cerevisiae, and Candida albicans, are highly sensitized to fluoride (>200-fold) but not to other halides. Some of these KO strains are unable to grow in fluoride concentrations found in tap water. Using the radioactive isotope of fluoride, (18)F, we developed an assay to measure the intracellular fluoride concentration and show that the FEX deletion strains accumulate fluoride in excess of the external concentration, providing direct evidence of FEX function in fluoride efflux. In addition, they are more sensitive to lower pH in the presence of fluoride. These results demonstrate that eukaryotic FEX genes encode a previously unrecognized class of fluoride exporter necessary for survival in standard environmental conditions.

No Calcium-Fluoride-Like Deposits Detected in Plaque Shortly after a Sodium Fluoride Mouthrinse

OpenAIRE

Vogel, G.L.; Tenuta, L.M.A.; Schumacher, G.E.; Chow, L.C.

2010-01-01

Plaque ‘calcium-fluoride-like’ (CaF2-like) and fluoride deposits held by biological/bacterial calcium fluoride (Ca-F) bonds appear to be the source of cariostatic concentrations of fluoride in plaque fluid. The aim of this study was to quantify the amounts of plaque fluoride held in these reservoirs after a sodium fluoride rinse. 30 and 60 min after a 228 μg/g fluoride rinse, plaque samples were collected from 11 volunteers. Each sample was homogenized, split into 2 aliquots (aliquots 1 and 2...

Urinary fluoride output in children following the use of a dual-fluoride varnish formulation

Directory of Open Access Journals (Sweden)

Kelly Polido Kaneshiro Olympio

2009-06-01

Full Text Available OBJECTIVE: This study evaluated the bioavailability of fluoride after topical application of a dual-fluoride varnish commercially available in Brazil, when compared to DuraphatTM. MATERIAL AND METHODS: The urinary fluoride output was evaluated in seven 5-year-old children after application of the fluoride varnishes, in two different phases. In the first phase (I, children received topical application of the fluoride varnish Duofluorid XII (2.92% fluorine, calcium fluoride + 2.71% fluorine, sodium fluoride, FGM TM. After 1-month interval (phase II, the same amount (0.2 mL of the fluoride varnish Duraphat (2.26% fluorine, sodium fluoride, ColgateTM was applied. Before each application all the volunteers brushed their teeth with placebo dentifrice for 7 days. Urinary collections were carried out 24 h prior up to 48 h after the applications. Fluoride intake from the diet was also estimated. Fluoride concentration in diet samples and urine was analyzed with the fluoride ion-specific electrode and a miniature calomel reference electrode coupled to a potentiometer. Data were tested by ANOVA and Tukey's post hoc test (p<0.05. RESULTS: There were significant differences in the urinary fluoride output between phases I and II. The use of Duofluorid XII did not significantly increase the urinary fluoride output, when compared to baseline levels. The application of Duraphat caused a transitory increase in the urinary fluoride output, returning to baseline levels 48 h after its use. CONCLUSIONS: The tested varnish formulation, which has been shown to be effective in in vitro studies, also can be considered safe.

Fluoride Rinses, Gels and Foams

DEFF Research Database (Denmark)

Twetman, Svante; Keller, Mette K

2016-01-01

AIM: The aim of this conference paper was to systematically review the quality of evidence and summarize the findings of clinical trials published after 2002 using fluoride mouth rinses, fluoride gels or foams for the prevention of dental caries. METHODS: Relevant papers were selected after...... (6 on fluoride mouth rinse, 10 on fluoride gel and 3 on fluoride foam); 6 had a low risk of bias while 2 had a moderate risk. All fluoride measures appeared to be beneficial in preventing crown caries and reversing root caries, but the quality of evidence was graded as low for fluoride mouth rinse......, moderate for fluoride gel and very low for acidulated fluoride foam. No conclusions could be drawn on the cost-effectiveness. CONCLUSIONS: This review, covering the recent decade, has further substantiated the evidence for a caries-preventive effect of fluoride mouth rinse, fluoride gel and foam...

The cariostatic mechanisms of fluoride

Directory of Open Access Journals (Sweden)

Kata Rošin-Grget

2013-11-01

Full Text Available This article discusses the possible cariostatic mechanisms of the action of fluoride. In the past, fluoride inhibition of caries was ascribed to reduced solubility of enamel due to incorporation of fluoride (F– into the enamel minerals. The present evidence from clinical and laboratory studies suggests that the caries-preventive mode of action of fluoride is mainly topical. There is convincing evidence that fluoride has a major effect on demineralisation and remineralisation of dental hard tissue. The source of this fluoride could either be fluorapatite (formed due to the incorporation of fluoride into enamel or calcium fluoride (CaF2-like precipitates, which are formed on the enamel and in the plaque after application of topical fluoride. Calcium fluoride deposits are protected from rapid dissolution by a phosphate –protein coating of salivary origin. At lower pH, the coating is lost and an increased dissolution rate of calcium fluoride occurs. The CaF2, therefore, act as an efficient source of free fluoride ions during the cariogenic challenge. The current evidence indicates that fluoride has a direct and indirect effect on bacterial cells, although the in vivo implications of this are still not clear. Conclusion. A better understanding of the mechanisms of the action of fluoride is very important for caries prevention and control. The effectiveness of fluoride as a cariostatic agent depends on the availability of free fluoride in plaque during cariogenic challenge, i.e. during acid production. Thus, a constant supply of low levels of fluoride in biofilm/saliva/dental interference is considered the most beneficial in preventing dental caries.

The cariostatic mechanisms of fluoride.

Science.gov (United States)

Rošin-Grget, Kata; Peroš, Kristina; Sutej, Ivana; Bašić, Krešimir

2013-11-01

This article discusses the possible cariostatic mechanisms of the action of fluoride. In the past, fluoride inhibition of caries was ascribed to reduced solubility of enamel due to incorporation of fluoride (F-) into the enamel minerals. The present evidence from clinical and laboratory studies suggests that the caries-preventive mode of action of fluoride is mainly topical. There is convincing evidence that fluoride has a major effect on demineralisation and remineralisation of dental hard tissue. The source of this fluoride could either be fluorapatite (formed due to the incorporation of fluoride into enamel) or calcium fluoride (CaF2)-like precipitates, which are formed on the enamel and in the plaque after application of topical fluoride. Calcium fluoride deposits are protected from rapid dissolution by a phosphate -protein coating of salivary origin. At lower pH, the coating is lost and an increased dissolution rate of calcium fluoride occurs. The CaF2, therefore, act as an efficient source of free fluoride ions during the cariogenic challenge. The current evidence indicates that fluoride has a direct and indirect effect on bacterial cells, although the in vivo implications of this are still not clear. A better understanding of the mechanisms of the action of fluoride is very important for caries prevention and control. The effectiveness of fluoride as a cariostatic agent depends on the availability of free fluoride in plaque during cariogenic challenge, i.e. during acid production. Thus, a constant supply of low levels of fluoride in biofilm/saliva/dental interference is considered the most beneficial in preventing dental caries. Copyright © 2013 by Academy of Sciences and Arts of Bosnia and Herzegovina.

Consumer preferences for mild cheddar cheese flavors.

Science.gov (United States)

Drake, S L; Gerard, P D; Drake, M A

2008-11-01

Flavor is an important factor in consumer selection of cheeses. Mild Cheddar cheese is the classification used to describe Cheddar cheese that is not aged extensively and has a "mild" flavor. However, there is no legal definition or age limit for Cheddar cheese to be labeled mild, medium, or sharp, nor are the flavor profiles or flavor expectations of these cheeses specifically defined. The objectives of this study were to document the distinct flavor profiles among commercially labeled mild Cheddar cheeses, and to characterize if consumer preferences existed for specific mild Cheddar cheese flavors or flavor profiles. Flavor descriptive sensory profiles of a representative array of commercial Cheddar cheeses labeled as mild (n= 22) were determined using a trained sensory panel and an established cheese flavor sensory language. Nine representative Cheddar cheeses were selected for consumer testing. Consumers (n= 215) assessed the cheeses for overall liking and other consumer liking attributes. Internal preference mapping, cluster analysis, and discriminant analysis were conducted. Mild Cheddar cheeses were diverse in flavor with many displaying flavors typically associated with more age. Four distinct consumer clusters were identified. The key drivers of liking for mild Cheddar cheese were: color, cooked/milky, whey and brothy flavors, and sour taste. Consumers have distinct flavor and color preferences for mild Cheddar cheese. These results can help manufacturers understand consumer preferences for mild Cheddar cheese.

Fluoride and Oral Health.

Science.gov (United States)

O'Mullane, D M; Baez, R J; Jones, S; Lennon, M A; Petersen, P E; Rugg-Gunn, A J; Whelton, H; Whitford, G M

2016-06-01

The discovery during the first half of the 20th century of the link between natural fluoride, adjusted fluoride levels in drinking water and reduced dental caries prevalence proved to be a stimulus for worldwide on-going research into the role of fluoride in improving oral health. Epidemiological studies of fluoridation programmes have confirmed their safety and their effectiveness in controlling dental caries. Major advances in our knowledge of how fluoride impacts the caries process have led to the development, assessment of effectiveness and promotion of other fluoride vehicles including salt, milk, tablets, toothpaste, gels and varnishes. In 1993, the World Health Organization convened an Expert Committee to provide authoritative information on the role of fluorides in the promotion of oral health throughout the world (WHO TRS 846, 1994). This present publication is a revision of the original 1994 document, again using the expertise of researchers from the extensive fields of knowledge required to successfully implement complex interventions such as the use of fluorides to improve dental and oral health. Financial support for research into the development of these new fluoride strategies has come from many sources including government health departments as well as international and national grant agencies. In addition, the unique role which industry has played in the development, formulation, assessment of effectiveness and promotion of the various fluoride vehicles and strategies is noteworthy. This updated version of 'Fluoride and Oral Health' has adopted an evidence-based approach to its commentary on the different fluoride vehicles and strategies and also to its recommendations. In this regard, full account is taken of the many recent systematic reviews published in peer reviewed literature.

Fluoride level in saliva after bonding orthodontic brackets with a fluoride containing adhesive

NARCIS (Netherlands)

Ogaard, B; Arends, J; Helseth, H; Dijkman, G; vanderKuijl, M

The fluoride level in saliva is considered an important parameter in caries prevention. Elevation of the salivary fluoride level by a fluoride-releasing orthodontic bonding adhesive would most likely be beneficial in the prevention of enamel caries. In this study, the fluoride level in saliva was

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).

Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.

Science.gov (United States)

Aliani, Michel; Farmer, Linda J

2005-08-10

Sensory evaluation was used to identify flavor precursors that are critical for flavor development in cooked chicken. Among the potential flavor precursors studied (thiamin, inosine 5'-monophosphate, ribose, ribose-5-phosphate, glucose, and glucose-6-phosphate), ribose appears most important for chicken aroma. An elevated concentration (added or natural) of only 2-4-fold the natural concentration gives an increase in the selected aroma and flavor attributes of cooked chicken meat. Assessment of the volatile odor compounds by gas chromatography-odor assessment and gas chromatography-mass spectrometry showed that ribose increased odors described as "roasted" and "chicken" and that the changes in odor due to additional ribose are probably caused by elevated concentrations of compounds such as 2-furanmethanethiol, 2-methyl-3-furanthiol, and 3-methylthiopropanal.

Fluoride release, recharge and flexural properties of polymethylmethacrylate containing fluoridated glass fillers.

Science.gov (United States)

Al-Bakri, I A; Swain, M V; Naoum, S J; Al-Omari, W M; Martin, E; Ellakwa, A

2014-06-01

The purpose of this study was to investigate the effect of fluoridated glass fillers on fluoride release, recharge and the flexural properties of modified polymethylmethacrylate (PMMA). Specimens of PMMA denture base material with various loading of fluoridated glass fillers (0%, 1%, 2.5%, 5% and 10% by weight) were prepared. Flexural properties were evaluated on rectangular specimens (n = 10) aged in deionized water after 24 hours, 1 and 3 months. Disc specimens (n = 10) were aged for 43 days in deionized water and lactic acid (pH 4.0) and fluoride release was measured at numerous intervals. After ageing, specimens were recharged and fluoride re-release was recorded at 1, 3 and 7 days after recharge. Samples containing 2.5%, 5% and 10% glass fillers showed significantly (p glass fillers specimens. All experimental specimens exhibited fluoride release in both media. The flexural strength of specimens decreased in proportion to the percentage filler inclusion with the modulus of elasticity values remaining within ISO Standard 1567. The modified PMMA with fluoridated glass fillers has the ability to release and re-release fluoride ion. Flexural strength decreased as glass filler uploading increased. © 2014 Australian Dental Association.

Fluoride glass fiber optics

CERN Document Server

Aggarwal, Ishwar D

1991-01-01

Fluoride Glass Fiber Optics reviews the fundamental aspects of fluoride glasses. This book is divided into nine chapters. Chapter 1 discusses the wide range of fluoride glasses with an emphasis on fluorozirconate-based compositions. The structure of simple fluoride systems, such as BaF2 binary glass is elaborated in Chapter 2. The third chapter covers the intrinsic transparency of fluoride glasses from the UV to the IR, with particular emphasis on the multiphonon edge and electronic edge. The next three chapters are devoted to ultra-low loss optical fibers, reviewing methods for purifying and

A simple and colorimetric fluoride receptor and its fluoride-responsive organogel

Energy Technology Data Exchange (ETDEWEB)

Yu Xudong, E-mail: 081022009@fudan.edu.cn [College of Science, Hebei University of Science and Technology, Yuhua Road 70, Shijiazhuang 050080 (China); Li Yajuan [College of Science, Hebei University of Science and Technology, Yuhua Road 70, Shijiazhuang 050080 (China); Yin Yaobing; Yu Decai [College of Science, Hebei University of Engineering, 199 South street of Guangming, Handan 056038 (China)

2012-08-01

In this paper, a new p-nitrophenylhydrozine-based anion receptor 1 containing cholesterol group had been designed and synthesized. It could selectively recognize fluoride among different anions tested with color changes from pale yellow to red for visual detection. Simultaneously, it could gel in cyclohexane, and the gel was also fluoride-responsive. When treated with TBAF (tetra-n-butylammonium fluoride), the gel could undergo gel-sol transition accompanied by color, morphology and surface changes. The binding mechanism had been investigated by UV-vis and {sup 1}HNMR (proton nuclear magnetic resonance spectra) titrations. From SEM (scanning electron microscope), SAXS (small-angle X-ray scattering), IR (Infrared Spectroscopy) and CA (contact angle) experiments, it was indicated that the addition of F{sup -} could destroy the molecule assembly of host 1 in the gel state, thus resulting in the gel-to-sol transition due to the binding site competition effect. To the best of our knowledge, this was the simplest fluoride-responsive organogel with high selectivity. Highlights: Black-Right-Pointing-Pointer A novel kind receptor for selective recognition of fluoride had been designed. Black-Right-Pointing-Pointer Its organogel was also fluoride-responsive. Black-Right-Pointing-Pointer This is the simplest fluoride-responsive organogel with high selectivity.

Fluoride metabolism in plants

Energy Technology Data Exchange (ETDEWEB)

Peters, R; Shorthouse, M

1964-04-04

Grass seedlings exposed to inorganic fluoride solutions do not take up appreciable amounts of fluoride until concentrations of more than 1.0 mM (19 p.p.m.) are used. No formation of organic fluoride has been found, even with exposure to 15.75 mM fluoride, indicating that there is no formation of fluoroacetate or similar compounds. 8 references, 2 tables.

Flavor changing lepton processes

International Nuclear Information System (INIS)

Kuno, Yoshitaka

2002-01-01

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

Flavored Tobacco Product Use in Youth and Adults: Findings From the First Wave of the PATH Study (2013-2014).

Science.gov (United States)

Villanti, Andrea C; Johnson, Amanda L; Ambrose, Bridget K; Cummings, K Michael; Stanton, Cassandra A; Rose, Shyanika W; Feirman, Shari P; Tworek, Cindy; Glasser, Allison M; Pearson, Jennifer L; Cohn, Amy M; Conway, Kevin P; Niaura, Raymond S; Bansal-Travers, Maansi; Hyland, Andrew

2017-08-01

The 2009 Family Smoking Prevention and Tobacco Control Act banned characterizing flavors other than menthol in cigarettes but did not restrict their use in other forms of tobacco (e.g., smokeless, cigars, hookah, e-cigarettes). A cross-sectional analysis of Wave 1 data from 45,971 U.S. adults and youth, aged ≥12 years in the Population Assessment of Tobacco and Health (PATH) Study collected in 2013-2014, was conducted in 2016. This study examined (1) the prevalence and reasons for use of flavored tobacco products; (2) the proportion of ever tobacco users reporting that their first product was flavored; and (3) correlates of current flavored tobacco product use. Current flavored (including menthol) tobacco product use was highest in youth (80%, aged 12-17 years); and young adult tobacco users (73%, aged 18-24 years); and lowest in older adult tobacco users aged ≥65 years (29%). Flavor was a primary reason for using a given tobacco product, particularly among youth. Eighty-one percent of youth and 86% of young adult ever tobacco users reported that their first product was flavored versus 54% of adults aged ≥25 years. In multivariable models, reporting that one's first tobacco product was flavored was associated with a 13% higher prevalence of current tobacco use among youth ever tobacco users and a 32% higher prevalence of current tobacco use among adult ever users. These results add to the evidence base that flavored tobacco products may attract young users and serve as starter products to regular tobacco use. Copyright © 2017 American Journal of Preventive Medicine. All rights reserved.

Bottled Water and Fluoride

Science.gov (United States)

... Private Wells Infant Formula Fluorosis Public Health Service Recommendation Water Operators & Engineers Water Fluoridation Additives Shortages of Fluoridation Additives Drinking Water Pipe Systems CDC-Sponsored Water Fluoridation Training Links to Other ...

Flavor physics without flavor symmetries

Science.gov (United States)

Buchmuller, Wilfried; Patel, Ketan M.

2018-04-01

We quantitatively analyze a quark-lepton flavor model derived from a six-dimensional supersymmetric theory with S O (10 )×U (1 ) gauge symmetry, compactified on an orbifold with magnetic flux. Two bulk 16 -plets charged under the U (1 ) provide the three quark-lepton generations whereas two uncharged 10 -plets yield two Higgs doublets. At the orbifold fixed points mass matrices are generated with rank one or two. Moreover, the zero modes mix with heavy vectorlike split multiplets. The model possesses no flavor symmetries. Nevertheless, there exist a number of relations between Yukawa couplings, remnants of the underlying grand unified theory symmetry and the wave function profiles of the zero modes, which lead to a prediction of the light neutrino mass scale, mν 1˜10-3 eV and heavy Majorana neutrino masses in the range from 1 012 to 1 014 GeV . The model successfully includes thermal leptogenesis.

Collective three-flavor oscillations of supernova neutrinos

Science.gov (United States)

Dasgupta, Basudeb; Dighe, Amol

2008-06-01

Neutrinos and antineutrinos emitted from a core collapse supernova interact among themselves, giving rise to collective flavor conversion effects that are significant near the neutrinosphere. We develop a formalism to analyze these collective effects in the complete three-flavor framework. It naturally generalizes the spin-precession analogy to three flavors and is capable of analytically describing phenomena like vacuum/Mikheyev-Smirnov-Wolfenstein (MSW) oscillations, synchronized oscillations, bipolar oscillations, and spectral split. Using the formalism, we demonstrate that the flavor conversions may be “factorized” into two-flavor oscillations with hierarchical frequencies. We explicitly show how the three-flavor solution may be constructed by combining two-flavor solutions. For a typical supernova density profile, we identify an approximate separation of regions where distinctly different flavor conversion mechanisms operate, and demonstrate the interplay between collective and MSW effects. We pictorialize our results in terms of the “e3-e8 triangle” diagram, which is a tool that can be used to visualize three-neutrino flavor conversions in general, and offers insights into the analysis of the collective effects in particular.

Fluoride release and recharge abilities of contemporary fluoride-containing restorative materials and dental adhesives.

Science.gov (United States)

Dionysopoulos, Dimitrios; Koliniotou-Koumpia, Eugenia; Helvatzoglou-Antoniades, Maria; Kotsanos, Nikolaos

2013-01-01

The aim of this study was to evaluate the fluoride release of five fluoride-releasing restorative materials and three dental adhesives, before and after NaF solution treatment. Five restorative materials (Fuji IX GP, GC Corp.; Ketac N100, 3M ESPE; Dyract Extra, Dentsply; Beautifil II, Shofu Inc.; Wave, SDI) and three dental adhesives (Stae, SDI; Fluorobond II - Shofu Inc.; Prime & Bond NT, Dentsply) were investigated before and after NaF solution treatment. A fluoride ion-selective electrode was to measure fluoride concentrations. During the 86-day period before NaF solution treatment, Fuji IX GP released the highest amount of fluoride among the restorative materials while Prime & Bond NT was the highest among the dental adhesives. After NaF solution treatment, Fuji IX GP again ranked the highest in fluoride release among the restorative materials while Fluorobond II ranked the highest among dental adhesives. It was concluded that the compositions and setting mechanisms of fluoride-containing dental materials influenced their fluoride release and recharge abilities.

Chiral flavor violation from extended gauge mediation

Energy Technology Data Exchange (ETDEWEB)

Evans, Jared A. [Department of Physics, University of Illinois at Urbana-Champaign,Urbana, IL 61801 (United States); Shih, David; Thalapillil, Arun [NHETC, Department of Physics and Astronomy,Rutgers University, Piscataway, NJ 08854 (United States)

2015-07-08

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

The flavoring of the pomeron

International Nuclear Information System (INIS)

Dash, J.W.; Manesis, E.K.

1977-03-01

A theoretical review and a detailed phenomenological description of the 'flavoring' of the bare Pomeron pole at t=0 (i.e. the non-diffractive renormalization of its multiperipheral unitarity sum by strange quarks, charmed quarks, diquarks,...) are presented. From an 'unflavored' intercept α=0.85 to a 'flavored' intercept α approximately 1.08, probably close to the bare intercept of the Reggeon Field Theory. NN, πN, and KN total cross sections and real to imaginary amplitude ratios are treated. No oscillations are observed. Particular attention is paid to 2 sigmasub(KN) - sigmasub(πN) which rises monotonically. A closely related combination of inelastic diffraction cross sections is presented which decreases monotonically, indicating that vacuum amplitudes are not simply the sum of a Pomeron pole and an ideally mixed f. In fact it is argued that a Pomeron +f structure is neither compatible with flavoring nor with schemes in which flavoring is somehow absorbed away. In contrast, flavoring is required for consistency with experiment by the Chew-Rosenzweig hypothesis of the Pomeron-f identity. A description of flavoring threshold effects on the Reggeon Field Theory at current energies is presented

No calcium-fluoride-like deposits detected in plaque shortly after a sodium fluoride mouthrinse.

Science.gov (United States)

Vogel, G L; Tenuta, L M A; Schumacher, G E; Chow, L C

2010-01-01

Plaque 'calcium-fluoride-like' (CaF(2)-like) and fluoride deposits held by biological/bacterial calcium fluoride (Ca-F) bonds appear to be the source of cariostatic concentrations of fluoride in plaque fluid. The aim of this study was to quantify the amounts of plaque fluoride held in these reservoirs after a sodium fluoride rinse. 30 and 60 min after a 228 microg/g fluoride rinse, plaque samples were collected from 11 volunteers. Each sample was homogenized, split into 2 aliquots (aliquots 1 and 2), centrifuged, and the recovered plaque fluid combined and analyzed using microelectrodes. The plaque mass from aliquot 1 was retained. The plaque mass from aliquot 2 was extracted several times with a solution having the same fluoride, calcium and pH as the plaque fluid in order to extract the plaque CaF(2)-like deposits. The total fluoride in both aliquots was then determined. In a second experiment, the extraction completeness was examined by applying the above procedure to in vitro precipitates containing known amounts of CaF(2)-like deposits. Nearly identical fluoride concentrations were found in both plaque aliquots. The extraction of the CaF(2)-like precipitates formed in vitro removed more than 80% of these deposits. The results suggest that either CaF(2)-like deposits were not formed in plaque or, if these deposits had been formed, they were rapidly lost. The inability to form persistent amounts of CaF(2)-like deposits in plaque may account for the relatively rapid loss of plaque fluid fluoride after the use of conventional fluoride dentifrices or rinses. (c) 2010 S. Karger AG, Basel.

Volatile flavor compounds in yogurt: a review.

Science.gov (United States)

Cheng, Hefa

2010-11-01

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

Fluoride concentration in urine after silver diamine fluoride application on tooth enamel

Science.gov (United States)

Sari, D. L.; Bahar, A.; Gunawan, H. A.; Adiatman, M.; Rahardjo, A.; Maharani, D. A.; Toptanci, I. R.; Yavuz, I.

2017-08-01

Silver Diammine Fluoride (SDF), which contains fluoride, is known to inhibit tooth enamel demineralization and increase fluoride concentrations in saliva and urine. The aim of this study is to analyze the fluoride concentration in urine after application of SDF on tooth enamel. Urine from four subjects was collected prior to, 30 minutes after, and two and three hours after the application of SDF, and an ion-selective electrode was used to measure the fluoride concentrations. There was no significant difference between time 1 and time 2, time 1 and time 3, time 1 and time 4, time 2 and 3 (p > 0.05), and there was a significant difference between time 2 and time 4 as well as time 3 and time 4 (p < 0.05). There was a decrease in the concentration of fluoride ions in urine from the baseline to 30 minutes after application, and an increase from baseline to two and three hours after the application of SDF.

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

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.

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.

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.

The use of fluoride varnish and its determining factors among children with disability in Taiwan.

Science.gov (United States)

Weng, Rhay-Hung; Kung, Pei-Tseng; Tsai, Wen-Chen; Chiang, Hsien-Hsiung; Chiu, Li-Ting

2011-01-01

The oral health of children with disability is often not as good as that of other children. In view of improving their oral health, this study aims to explore the utilization of fluoride varnish services among children with disability in Taiwan and its relevant influencing factors. With children under the age of 5 as subjects, this study is conducted based on the database of Ministry of the Interior, Executive Yuan, ROC in 2008, coupled with information gathered between 2006 and 2008 on preventive health care and health insurance from the Bureau of Health Promotion and the National Health Research Institute, respectively. In addition to descriptive statistics and bivariate analysis, this study examined the factors determining the use of fluoride varnish with logistic regression analysis. Research revealed that fluoride varnish is used by up to 9.84% of children with disability; the use increases with age and decreases with increased level of disability, but is remarkably higher in those with catastrophic illness/injury. The probability of fluoride varnish use is lower among those living in areas of lower urbanization (levels 5-7) and higher among those whose parents have higher premium-based monthly salaries. Recommendations include (1) providing a differential pricing scheme for fluoride varnish based on the level of disability of the child, (2) promoting proactively among dentists to carry out regular fluoride varnish in rural areas and collaboration with pediatricians to provide convenient services and (3) targeting families in low socioeconomic brackets, improving knowledge of fluoride varnish. Copyright © 2010 Elsevier Ltd. All rights reserved.

Water Fluoridation Statistics - Percent of PWS population receiving fluoridated water

Data.gov (United States)

U.S. Department of Health & Human Services — 2000-2014. Water Fluoridation Statistics is a biennial report of the percentage and number of people receiving fluoridated water from 2000 through 2014, originally...

Water Fluoridation Statistics - Percent of PWS population receiving fluoridated water

Data.gov (United States)

U.S. Department of Health & Human Services — 2000-2014 Water Fluoridation Statistics is a biennial report of the percentage and number of people receiving fluoridated water from 2000 through 2014, originally...

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.

Sequential flavor symmetry breaking

International Nuclear Information System (INIS)

Feldmann, Thorsten; Jung, Martin; Mannel, Thomas

2009-01-01

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

Sequential flavor symmetry breaking

Science.gov (United States)

Feldmann, Thorsten; Jung, Martin; Mannel, Thomas

2009-08-01

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

Fluoride releasing and enamel demineralization around orthodontic brackets by fluoride-releasing composite containing nanoparticles.

Science.gov (United States)

Melo, Mary A S; Morais, Weslanny A; Passos, Vanara F; Lima, Juliana P M; Rodrigues, Lidiany K A

2014-05-01

Fluoride-containing materials have been suggested to control enamel demineralization around orthodontic brackets during the treatment with fixed appliances. The improvement of their properties has been made through innovations, such as the application of nanotechnology by incorporation of nanofillers. This in vitro study evaluated the capacity of fluoride releasing and enamel demineralization inhibition of fluoride-releasing nanofilled cement around orthodontic brackets using an artificial caries biofilm model. Forty bovine enamel discs were selected by evaluating surface microhardness and randomized into four groups (n = 10): non-fluoride-releasing microfilled composite, fluoride-releasing microfilled composite, resin-modified glass ionomer cement (RMGI), and fluoride-releasing nanofilled composite (FN). After brackets bonding in each disc, the specimens were subjected to a cariogenic challenge through a Streptococcus mutans biofilm model. After the experimental period, the biofilm formed around the brackets was collected for fluoride analysis and the mineral loss around the brackets was determined by integrated demineralization via cross-sectional microhardness measurement at 20 and 70 μm from the bracket margin. Additionally, samples of each group were subjected to energy-dispersive X-ray spectroscopy (EDX) analysis examined under a scanning electron microscopy (SEM). ANOVA followed by Tukey test were applied for fluoride concentration and mineral loss data, respectively. At both distances, only RMGI statistically differed from the other groups presenting the lowest demineralization, although there was a trend to a lower demineralization of enamel around brackets in FN group. Similar condition was found to fluoride concentration and EDX/SEM analysis. Under the cariogenic exposure condition of this study, the fluoride-releasing nanofilled material had similar performance to fluoride-releasing microfilled materials. The presence of nanofillers in the fluoride

Oral fluoride levels 1 h after use of a sodium fluoride rinse: effect of sodium lauryl sulfate.

Science.gov (United States)

Vogel, Gerald L; Schumacher, Gary E; Chow, Laurence C; Tenuta, Livia M A

2015-01-01

Increasing the concentration of free fluoride in oral fluids is an important goal in the use of topical fluoride agents. Although sodium lauryl sulfate (SLS) is a common dentifrice ingredient, the influence of this ion on plaque fluid and salivary fluid fluoride has not been examined. The purpose of this study was to investigate the effect of SLS on these parameters and to examine the effect of this ion on total (or whole) plaque fluoride, an important source of plaque fluid fluoride after a sufficient interval following fluoride administration, and on total salivary fluoride, a parameter often used as a surrogate measure of salivary fluid fluoride. Ten subjects accumulated plaque for 48 h before rinsing with a 12 mmol/l NaF (228 µg/g F) rinse containing or not containing 0.5% (w/w) SLS. SLS had no statistically significant effect on total plaque and total saliva fluoride but significantly increased salivary fluid and plaque fluid fluoride (by 147 and 205%, respectively). These results suggest that the nonfluoride components of topical agents can be manipulated to improve the fluoride release characteristics from oral fluoride reservoirs and that statistically significant change may be observed in plaque fluid and salivary fluid fluoride concentrations that may not be observed in total plaque and total saliva fluoride concentrations.

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

OpenAIRE

Mamede,Maria Eugênia de Oliveira; Kalschne,Daneysa Lahis; Santos,Adriana Pereira Coelho; Benassi,Marta de Toledo

2015-01-01

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. Ove...

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...

The cariostatic mechanisms of fluoride

OpenAIRE

Kata Rošin-Grget; Kristina Peroš; Ivana Šutej; Krešimir Bašić

2013-01-01

This article discusses the possible cariostatic mechanisms of the action of fluoride. In the past, fluoride inhibition of caries was ascribed to reduced solubility of enamel due to incorporation of fluoride (F–) into the enamel minerals. The present evidence from clinical and laboratory studies suggests that the caries-preventive mode of action of fluoride is mainly topical. There is convincing evidence that fluoride has a major effect on demineralisation and remineralisation of dental hard t...

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.

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

Small molecule fluoride toxicity agonists.

Science.gov (United States)

Nelson, James W; Plummer, Mark S; Blount, Kenneth F; Ames, Tyler D; Breaker, Ronald R

2015-04-23

Fluoride is a ubiquitous anion that inhibits a wide variety of metabolic processes. Here, we report the identification of a series of compounds that enhance fluoride toxicity in Escherichia coli and Streptococcus mutans. These molecules were isolated by using a high-throughput screen (HTS) for compounds that increase intracellular fluoride levels as determined via a fluoride riboswitch reporter fusion construct. A series of derivatives were synthesized to examine structure-activity relationships, leading to the identification of compounds with improved activity. Thus, we demonstrate that small molecule fluoride toxicity agonists can be identified by HTS from existing chemical libraries by exploiting a natural fluoride riboswitch. In addition, our findings suggest that some molecules might be further optimized to function as binary antibacterial agents when combined with fluoride. Copyright © 2015 Elsevier Ltd. All rights reserved.

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.)

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.)

Fluoride varnishes and enamel caries

NARCIS (Netherlands)

Bruyn, Hugo de

1987-01-01

Topical fluoride applications have the aim of increasing the fluoride uptake in enamel and consequently reducing caries. In the early ‘60s fluoride varnishes were introduced because they had a long contact period with the enamel which resulted in a higher fluoride uptake than from other topical

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.

Developmental fluoride exposure influenced rat's splenic development and cell cycle via disruption of the ERK signal pathway.

Science.gov (United States)

Ma, Yanqin; Zhang, Kankan; Ren, Fengjun; Wang, Jundong

2017-11-01

Excessive fluoride exposure has been reported to cause damage to spleen. Neonatal period is characterized by rapid proliferation and differentiation of lymphocyte in the spleen. Children may be more sensitive to the toxicity of fluoride compared to the adults. The aim of this study was to investigate the effects of postnatal exposure (from neonatal period to early adulthood) to fluoride on the development of spleen on a regular basis and the underlying signal pathway. Results showed a marked decrease in spleen weight index and altered morphology in the spleen of fluoride-treated group on PND-84, which reflected fluoride inhibition of the development of spleen. Fluoride exposure induced cell cycle arrest of splenocytes and decreased the mRNA expression of IL-2, which indicated compromised baseline lymphocyte proliferation in the spleen. Time course research from 3-wk-of-age until 12-wk-of-age showed an adverse and cumulative impact of fluoride on the development of spleen. In view of the key role of MAPK/ERK pathway in lymphocyte development, Raf-1/MEK-1/ERK-2/c-fos mRNA expression and ERK/p-ERK protein expression were detected. Results showed despite a transitory increase in mRNA expression from PND-42 to PND-63 in fluoride-treated group, the expression of these genes on PND-84 decreased significantly compared with PND-42 or PND-63. NaF significantly inhibited the phosphorylation of ERK protein on PND-84. Taken together, these results emphasized the vital role of ERK pathway in the interfered development of spleen induced by a high dose of fluoride exposure in rats. Copyright © 2017 Elsevier Ltd. All rights reserved.

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

Alimentary fluoride intake in preschool children

Directory of Open Access Journals (Sweden)

Lencova Erika

2011-10-01

Full Text Available Abstract Background The knowledge of background alimentary fluoride intake in preschool children is of utmost importance for introducing optimal and safe caries preventive measures for both individuals and communities. The aim of this study was to assess the daily fluoride intake analyzing duplicate samples of food and beverages. An attempt was made to calculate the daily intake of fluoride from food and swallowed toothpaste. Methods Daily alimentary fluoride intake was measured in a group of 36 children with an average age of 4.75 years and an average weight of 20.69 kg at baseline, by means of a double plate method. This was repeated after six months. Parents recorded their child's diet over 24 hours and collected duplicated portions of food and beverages received by children during this period. Pooled samples of food and beverages were weighed and solid food samples were homogenized. Fluoride was quantitatively extracted from solid food samples by a microdiffusion method using hexadecyldisiloxane and perchloric acid. The content of fluoride extracted from solid food samples, as well as fluoride in beverages, was measured potentiometrically by means of a fluoride ion selective electrode. Results Average daily fluoride intake at baseline was 0.389 (SD 0.054 mg per day. Six months later it was 0.378 (SD 0.084 mg per day which represents 0.020 (SD 0.010 and 0.018 (SD 0.008 mg of fluoride respectively calculated per kg bw/day. When adding the values of unwanted fluoride intake from the toothpaste shown in the literature (0.17-1.21 mg per day the estimate of the total daily intake of fluoride amounted to 0.554-1.594 mg/day and recalculated to the child's body weight to 0.027-0.077 mg/kg bw/day. Conclusions In the children studied, observed daily fluoride intake reached the threshold for safe fluoride intake. When adding the potential fluoride intake from swallowed toothpaste, alimentary intake reached the optimum range for daily fluoride intake

Study on creation of an indocalamus leaf flavor

Directory of Open Access Journals (Sweden)

Guangyong ZHU

2015-01-01

Full Text Available AbstractFlavors represent a small but significant segment of food industry. Sensory characteristics play an important role in the process of consumer acceptance and preference. Indocalamus leaf takes on a pleasant odor and indocalamus leaf flavor can be used in many products. However, indocalamus leaf flavor formula has not been reported. Therefore, developing an indocalamus leaf flavor is of significant interests. Note is a distinct flavor or odor characteristic. This paper concentrates on preparation and creation of indocalamus leaf flavor according to the notes of indocalamus leaf. The notes were obtained by smelling indocalamus leaf, and the results showed that the notes of indocalamus leaf flavor can be classified as: green-leafy note, sweet note, beany note, aldehydic note, waxy note, woody note, roast note, creamy note, and nutty note. According to the notes of indocalamus leaf odor, a typical indocalamus leaf flavor formula was obtained. The indocalamus leaf flavor blended is pleasant, harmonious, and has characteristics of indocalamus leaf odor.

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

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...

Adolescents’ Interest in Trying Flavored E-Cigarettes

Science.gov (United States)

Pepper, J.K.; Ribisl, K.M.; Brewer, N.T.

2016-01-01

Background More U.S. adolescents use e-cigarettes than smoke cigarettes. Research suggests flavored e-cigarettes appeal to youth, but little is known about perceptions of and reasons for attraction to specific flavors. Methods A national sample of adolescents (n=1,125) ages 13-17 participated in a phone survey from November 2014-June 2015. We randomly assigned adolescents to respond to survey items about 1 of 5 e-cigarette flavors (tobacco, alcohol, menthol, candy, or fruit) and used regression analysis to examine the impact of flavor on interest in trying e-cigarettes and harm beliefs. Results Adolescents were more likely to report interest in trying an e-cigarette offered by a friend if it were flavored like menthol (OR=4.00, 95% CI 1.46-10.97), candy (OR=4.53, 95% CI 1.67-12.31), or fruit (OR=6.49, 95% CI 2.48-17.01) compared to tobacco. Adolescents believed that fruit-flavored e-cigarettes were less harmful to health than tobacco-flavored e-cigarettes (preasons for the appeal of individual flavors, such as novelty and perceived prestige. PMID:27633762

Comparative evaluation of fluoride release from PRG-composites and compomer on application of topical fluoride: An in-vitro study

Directory of Open Access Journals (Sweden)

Dhull K

2009-03-01

Full Text Available Aims and Objective: To determine the fluoride release from Giomer and Compomer, using different topical fluoride regimes, and to compare the amount of fluoride release from giomer with that of compomer. Materials and Method: Forty-eight specimens of each giomer and compomer were divided into four treatment groups, namely, control group, fluoridated dentifrice (500 ppm once daily group, fluoridated dentifrice (500 ppm twice daily group, fluoridated dentifrice (500 ppm once daily + fluoridated mouthwash (225 ppm group. Each specimen was suspended in demineralizing solution for six hours and remineralizing solution for 18 hours. Fluoride release was measured in both the demineralizing solution and remineralizing solution daily for seven days. Total daily fluoride release for each specimen was calculated by adding the amount released in the demineralizing solution to that released in remineralizing solution. Results and Conclusion: The fluoride release (ppm was found to be more in Giomer when compared to Compomer. The fluoride released from Giomer and Compomer was significantly greater in the acidic demineralizing solution than in the neutral remineralizing solution. It was found that increasing fluoride exposure significantly increased fluoride release from the giomer and compomer. It was found that the fluoride release from the subgroups of giomer and compomer was in the following order: fluoridated dentifrice twice daily > fluoridated dentifrice once daily + fluoridated mouthwash > fluoridated dentifrice once daily > control group. It was found that the giomer showed a greater fluoride uptake than the compomer.

Fluoride retention by kaolin clay

DEFF Research Database (Denmark)

Kau, P. M. H.; Smith, D. W.; Binning, Philip John

1997-01-01

To evaluate the potential effectiveness of kaolin clay liners in storage of fluoride contaminated waste, an experimental study of the sorption and desorption behaviour of fluoride in kaolin clay was conducted. The degree of fluoride sorption by kaolin was found to depend on solution p......H and available fluoride concentration with equilibrium being achieved within 24 h. A site activation process involving the uptake of fluoride was also observed at the initial stages of sorption. This behaviour was attributed to a layer expansion process of the clay during sorption. The maximum fluoride sorption...... capacity was found to be 18.3 meq/100 g at pH 6 and 8.6 meq/100 g at pH 7. A competitive Langmuir sorption isotherm where sorption is dependant on both pH and fluoride concentration is employed to characterise the experimental sorption and desorption data. The sorption and desorption isotherms revealed...

PREPARATION AND CHARACTERIZATION OF STRONTIUM FLUORIDE POWDERS ACTIVATED BY NEODYMIUM FLUORIDE

Directory of Open Access Journals (Sweden)

S. V. Kuznetsov

2015-07-01

Full Text Available Subject of Study. The paper deals with preparation processes of ultradisperse, homogeneous powder Sr1-хNdхF2+х (х= 0.003-0.2, with use of ammonium fluoride as the fluorinating agent taken over 114-120 % from stoichiometry. Method. Nitrate of strontium, neodymium nitrate hexahydrate, with the content equal to 99. 99 % of the basic substance and ammonium fluoride were used as the source of substances. Activated powders of strontium fluoride were obtained by the method of deposition from aqueous solutions by washing the precipitate with a solution of ammonium fluoride, taken over 114 - 120% from stoichiometry. The washed precipitate was centrifuged for 5-7 min, dried in the air at 30-350 C. Heat treatment of the dried precipitate was carried out in two stages: the first stage at the temperature of 200- 2500 C for 0.5-1 hour, the second one at 550- 6000 C for 2-3 hours. X-ray analysis of the synthesized samples was carried out on a Bruker D8 Advance diffractometer, radiation Cu K. The size and shape measuring of the particles of activated strontium fluoride was carried out by means of electron microscope Carl Zeiss NVision 40. The content of neodymium in activated powders of strontium fluoride was determined by the method of spectral emission analysis on the device LEA - S500. Chemical analysis for determination of ammonium ion (NH4+ content in the obtained samples was performed by the method of Kjeldahl. Calculations of lattice parameters, size of coherent scattering regions and the values of micro-deformations were carried out by TOPAS program. Main Results. Preparation processes of ultradisperse, homogeneous powder Sr1-хNdхF2+х (х= 0.003-0.2, with use of ammonium fluoride as the fluorinating agent taken over 114-120 % from stoichiometry, provides obtaining the firm solution Sr1-x-yNdx(NH4yF2+x-y of the cubic fluorite structure. It has been found out that the morphology and size of the resulting product depend on the quantity of

Fluoride analysis

Energy Technology Data Exchange (ETDEWEB)

Brandt, C S

1963-01-01

The methods and procedures for the detection and estimation of fluoride are varied and numerous. The problems of sampling, contamination, and loss in sampling waters, plant and animal tissues and atmospheres are discussed, along with brief descriptors of methods most commonly used. Techniques for separating fluorides from matrixes are discussed, as well as gravimetric, calorimetric, and spectrophotometric analytical techniques.

Story of Fluoridation

Science.gov (United States)

... Home Health Info Health Topics Fluoride Share The Story of Fluoridation It started as an observation, that ... this time using photospectrographic analysis, a more sophisticated technology than that used by McKay. Churchill asked an ...

Private Well Water and Fluoride

Science.gov (United States)

... Private Wells Infant Formula Fluorosis Public Health Service Recommendation Water Operators & Engineers Water Fluoridation Additives Shortages of Fluoridation Additives Drinking Water Pipe Systems CDC-Sponsored Water Fluoridation Training Links to Other ...

Flavor enhancement as a tool for increasing pleasantness and intake of a snack product among the elderly.

Science.gov (United States)

Koskinen, S; Kälviäinen, N; Tuorila, H

2003-08-01

A yogurt-like fermented oat bran product, flavored with regular and heightened concentrations of red currant aroma, was tested in two tasting sessions (side-by-side) and, between these, in a six-day home-use (monadic testing daily, 3+3 packages of the snack) by the elderly (n=50, mean age 73.7, range 63-85 years) and the young (n=58, mean age 23.1, range 18-34 years). The subjects rated the odor and flavor intensity and pleasantness and also conducted an odor detection and identification test. In home-use, the subjects reported the quantity consumed, willingness to eat, buy or recommend the snack. The young outperformed the elderly in the olfactory test. The heightened aroma samples were initially rated as less pleasant by both age groups, but among the elderly, the ratings given to the two samples merged during exposure. For the young, the large difference in perceived odor and flavor intensities reflected marked differences in pleasantness, while the elderly were less responsive to intensity differences in their pleasantness ratings. Overall, both age groups ate less of the heightened aroma sample. Despite the impaired olfactory capabilities of the elderly, no clear indication of benefit of the enhanced flavor was found for either pleasantness or intake.

A couplet from flavored dark matter

Energy Technology Data Exchange (ETDEWEB)

Agrawal, Prateek [Fermilab,P.O. Box 500, Batavia, IL, 60510 (United States); Chacko, Zackaria [Maryland Center for Fundamental Physics, Department of Physics, University of Maryland,College Park, MD, 20742-4111 (United States); Kilic, Can [Theory Group, Department of Physics and Texas Cosmology Center,The University of Texas at Austin, 2515 Speedway Stop C1608, Austin, TX, 78712-1197 (United States); Verhaaren, Christopher B. [Maryland Center for Fundamental Physics, Department of Physics, University of Maryland,College Park, MD, 20742-4111 (United States)

2015-08-17

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

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.

Fluoride in diet

Science.gov (United States)

Diet - fluoride ... bones and teeth. Too much fluoride in the diet is very rare. Rarely, infants who get too ... of essential vitamins is to eat a balanced diet that contains a variety of foods from the ...

Flavor and CP invariant composite Higgs models

International Nuclear Information System (INIS)

Redi, Michele; Weiler, Andreas

2011-09-01

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 ''Minimal CP Violation'' and is compatible with a dynamical generation of flavor at low scales. (orig.)

A flavor protection for warped Higgsless models

International Nuclear Information System (INIS)

Csaki, Csaba; Curtin, David

2009-01-01

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

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.

Lepton-flavor violating mediators

Energy Technology Data Exchange (ETDEWEB)

Galon, Iftah; Kwa, Anna [Department of Physics & Astronomy, University of California,Irvine, CA 92697 (United States); Tanedo, Philip [Department of Physics & Astronomy, University of California,Riverside, CA 92521 (United States)

2017-03-13

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

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....

Effect of pretreatment with an Er:YAG laser and fluoride on the prevention of dental enamel erosion.

Science.gov (United States)

dos Reis Derceli, Juliana; Faraoni-Romano, Juliana Jendiroba; Azevedo, Danielle Torres; Wang, Linda; Bataglion, César; Palma-Dibb, Regina Guenka

2015-02-01

The aim of this study was to evaluate the effect of the Er:YAG laser and its association with fluoride (1.23% acidulate phosphate fluoride gel) on the prevention of enamel erosion. Sixty specimens were obtained from bovine enamel (4 × 4 mm), which were ground flat, polished, and randomly divided into five groups according to the preventive treatments: control-fluoride application; L--Er:YAG laser; L+F--laser + fluoride; F+L--fluoride + laser; L/F--laser/fluoride simultaneously. Half of the enamel surface was covered with nail varnish (control area), and the other half was pretreated with one of the preventive strategies to subsequently be submitted to erosive challenge. When the laser was applied, it was irradiated for 10 s with a focal length of 4 mm and 60 mJ/2 Hz. Fluoride gel was applied for 4 min. Each specimen was individually exposed to regular Coca-Cola® for 1 min, four times/day, for 5 days. Wear analysis was performed with a profilometer, and demineralization was assessed with an optical microscope. Data were analyzed using the Kruskal-Wallis test (wear)/Dunn test and ANOVA/Fisher's exact tests. The group L/F was similar to control group. The other groups showed higher wear, which did not present differences among them. In the demineralization assessment, the groups F+L and L/F showed lower demineralization in relation to the other groups. It can be concluded that none preventive method was able to inhibit dental wear. The treatments L/F and F+L showed lower enamel demineralization.

Physiology and toxicity of fluoride

Directory of Open Access Journals (Sweden)

Dhar Vineet

2009-01-01

Full Text Available Fluoride has been described as an essential element needed for normal development and growth of animals and extremely useful for human beings. Fluoride is abundant in the environment and the main source of fluoride to humans is drinking water. It has been proved to be beneficial in recommended doses, and at the same time its toxicity at higher levels has also been well established. Fluoride gets accumulated in hard tissues of the body and has been know to play an important role in mineralization of bone and teeth. At high levels it has been known to cause dental and skeletal fluorosis. There are suggested effects of very high levels of fluoride on various body organs and genetic material. The purpose of this paper is to review the various aspects of fluoride and its importance in human life.

Physiology and toxicity of fluoride.

Science.gov (United States)

Dhar, Vineet; Bhatnagar, Maheep

2009-01-01

Fluoride has been described as an essential element needed for normal development and growth of animals and extremely useful for human beings. Fluoride is abundant in the environment and the main source of fluoride to humans is drinking water. It has been proved to be beneficial in recommended doses, and at the same time its toxicity at higher levels has also been well established. Fluoride gets accumulated in hard tissues of the body and has been know to play an important role in mineralization of bone and teeth. At high levels it has been known to cause dental and skeletal fluorosis. There are suggested effects of very high levels of fluoride on various body organs and genetic material. The purpose of this paper is to review the various aspects of fluoride and its importance in human life.

Fluoride barriers in Nb/Pb Josephson junctions

Science.gov (United States)

Asano, H.; Tanabe, K.; Michikami, O.; Igarashi, M.; Beasley, M. R.

1985-03-01

Josephson tunnel junctions are fabricated using a new class of artificial barriers, metal fluorides (Al fluoride and Zr fluoride). These fluoride barriers are deposited on the surface of a Nb base electrode, which are previously cleaned using a CF4 cleaning process, and covered by a Pb counterelectrode. The junctions with both Al fluoride and Zr fluoride barriers exhibit good tunneling characteristics and have low specific capacitance. In the case of Zr fluoride, it is observed that reasonable resistances are obtained even at thickness greater than 100 A. This phenomenon might be explained by tunneling via localized states in Zr fluoride.

Fluoride exposure and indicators of thyroid functioning in the Canadian population: implications for community water fluoridation.

Science.gov (United States)

Barberio, Amanda M; Hosein, F Shaun; Quiñonez, Carlos; McLaren, Lindsay

2017-10-01

There are concerns that altered thyroid functioning could be the result of ingesting too much fluoride. Community water fluoridation (CWF) is an important source of fluoride exposure. Our objectives were to examine the association between fluoride exposure and (1) diagnosis of a thyroid condition and (2) indicators of thyroid functioning among a national population-based sample of Canadians. We analysed data from Cycles 2 and 3 of the Canadian Health Measures Survey (CHMS). Logistic regression was used to assess associations between fluoride from urine and tap water samples and the diagnosis of a thyroid condition. Multinomial logistic regression was used to examine the relationship between fluoride exposure and thyroid-stimulating hormone (TSH) level (low/normal/high). Other available variables permitted additional exploratory analyses among the subset of participants for whom we could discern some fluoride exposure from drinking water and/or dental products. There was no evidence of a relationship between fluoride exposure (from urine and tap water) and the diagnosis of a thyroid condition. There was no statistically significant association between fluoride exposure and abnormal (low or high) TSH levels relative to normal TSH levels. Rerunning the models with the sample constrained to the subset of participants for whom we could discern some source(s) of fluoride exposure from drinking water and/or dental products revealed no significant associations. These analyses suggest that, at the population level, fluoride exposure is not associated with impaired thyroid functioning in a time and place where multiple sources of fluoride exposure, including CWF, exist. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2017. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

Suppressing supersymmetric flavor violations through quenched gaugino-flavor interactions

Science.gov (United States)

Wells, James D.; Zhao, Yue

2017-06-01

Realizing that couplings related by supersymmetry (SUSY) can be disentangled when SUSY is broken, it is suggested that unwanted flavor and C P -violating SUSY couplings may be suppressed via quenched gaugino-flavor interactions, which may be accomplished by power-law running of sfermion anomalous dimensions. A simple theoretical framework to accomplish this is exemplified, where a strongly coupled conformal field theory is achieved after SUSY is softly broken. The defeated constraints are tallied. One key implication of the scenario is the expectation of enhanced top, bottom and tau production at the LHC, accompanied by large missing energy. Also, direct detection signals of dark matter may be more challenging to find than in conventional SUSY scenarios.

Water Fluoridation: A Critical Review of the Physiological Effects of Ingested Fluoride as a Public Health Intervention

Science.gov (United States)

2014-01-01

Fluorine is the world's 13th most abundant element and constitutes 0.08% of the Earth crust. It has the highest electronegativity of all elements. Fluoride is widely distributed in the environment, occurring in the air, soils, rocks, and water. Although fluoride is used industrially in a fluorine compound, the manufacture of ceramics, pesticides, aerosol propellants, refrigerants, glassware, and Teflon cookware, it is a generally unwanted byproduct of aluminium, fertilizer, and iron ore manufacture. The medicinal use of fluorides for the prevention of dental caries began in January 1945 when community water supplies in Grand Rapids, United States, were fluoridated to a level of 1 ppm as a dental caries prevention measure. However, water fluoridation remains a controversial public health measure. This paper reviews the human health effects of fluoride. The authors conclude that available evidence suggests that fluoride has a potential to cause major adverse human health problems, while having only a modest dental caries prevention effect. As part of efforts to reduce hazardous fluoride ingestion, the practice of artificial water fluoridation should be reconsidered globally, while industrial safety measures need to be tightened in order to reduce unethical discharge of fluoride compounds into the environment. Public health approaches for global dental caries reduction that do not involve systemic ingestion of fluoride are urgently needed. PMID:24719570

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.)

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

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....

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

Science.gov (United States)

Muthumalage, Thivanka; Prinz, Melanie; Ansah, Kwadwo O; Gerloff, Janice; Sundar, Isaac K; Rahman, Irfan

2017-01-01

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 (H 2 O 2 ) 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 H 2 O 2 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 treatments

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

Review on fluoride-releasing restorative materials--fluoride release and uptake characteristics, antibacterial activity and influence on caries formation.

Science.gov (United States)

Wiegand, Annette; Buchalla, Wolfgang; Attin, Thomas

2007-03-01

The purpose of this article was to review the fluoride release and recharge capabilities, and antibacterial properties, of fluoride-releasing dental restoratives, and discuss the current status concerning the prevention or inhibition of caries development and progression. Information from original scientific full papers or reviews listed in PubMed (search term: fluoride release AND (restorative OR glass-ionomer OR compomer OR polyacid-modified composite resin OR composite OR amalgam)), published from 1980 to 2004, was included in the review. Papers dealing with endodontic or orthodontic topics were not taken into consideration. Clinical studies concerning secondary caries development were only included when performed in split-mouth design with an observation period of at least three years. Fluoride-containing dental materials show clear differences in the fluoride release and uptake characteristics. Short- and long-term fluoride releases from restoratives are related to their matrices, setting mechanisms and fluoride content and depend on several environmental conditions. Fluoride-releasing materials may act as a fluoride reservoir and may increase the fluoride level in saliva, plaque and dental hard tissues. However, clinical studies exhibited conflicting data as to whether or not these materials significantly prevent or inhibit secondary caries and affect the growth of caries-associated bacteria compared to non-fluoridated restoratives. Fluoride release and uptake characteristics depend on the matrices, fillers and fluoride content as well as on the setting mechanisms and environmental conditions of the restoratives. Fluoride-releasing materials, predominantly glass-ionomers and compomers, did show cariostatic properties and may affect bacterial metabolism under simulated cariogenic conditions in vitro. However, it is not proven by prospective clinical studies whether the incidence of secondary caries can be significantly reduced by the fluoride release of

Silver diamine fluoride: a caries "silver-fluoride bullet".

Science.gov (United States)

Rosenblatt, A; Stamford, T C M; Niederman, R

2009-02-01

The antimicrobial use of silver compounds pivots on the 100-year-old application of silver nitrate, silver foil, and silver sutures for the prevention and treatment of ocular, surgical, and dental infections. Ag(+) kills pathogenic organisms at concentrations of linings, water purification systems, hospital gowns, and caries prevention. To distill the current best evidence relative to caries, this systematic review asked: Will silver diamine fluoride (SDF) more effectively prevent caries than fluoride varnish? A five-database search, reference review, and hand search identified 99 human clinical trials in three languages published between 1966 and 2006. Dual review for controlled clinical trials with the patient as the unit of observation, and excluding cross-sectional, animal, in vitro studies, and opinions, identified 2 studies meeting the inclusion criteria. The trials indicated that SDF's lowest prevented fractions for caries arrest and caries prevention were 96.1% and 70.3%, respectively. In contrast, fluoride varnish's highest prevented fractions for caries arrest and caries prevention were 21.3% and 55.7%, respectively. Similarly, SDF's highest numbers needed to treat for caries arrest and caries prevention were 0.8 (95% CI=0.5-1.0) and 0.9 (95% CI=0.4-1.1), respectively. For fluoride varnish, the lowest numbers needed to treat for caries arrest and prevention were 3.7 (95% CI=3.4-3.9) and 1.1 (95% CI=0.7-1.4), respectively. Adverse events were monitored, with no significant differences between control and experimental groups. These promising results suggest that SDF is more effective than fluoride varnish, and may be a valuable caries-preventive intervention. As well, the availability of a safe, effective, efficient, and equitable caries-preventive agent appears to meet the criteria of both the WHO Millennium Goals and the US Institute of Medicine's criteria for 21st century medical care.

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

Science.gov (United States)

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

2016-06-01

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

49 CFR 173.163 - Hydrogen fluoride.

Science.gov (United States)

2010-10-01

... 49 Transportation 2 2010-10-01 2010-10-01 false Hydrogen fluoride. 173.163 Section 173.163... Hydrogen fluoride. (a) Hydrogen fluoride (hydrofluoric acid, anhydrous) must be packaged as follows: (1) In... filling ratio of 0.84. (b) A cylinder removed from hydrogen fluoride service must be condemned in...

FLUORIDE TOXICITY – A HARSH REALITY

OpenAIRE

Bandlapalli Pavani; Mandava Ragini; David Banji; Otilia J F Banji; N Gouri Pratusha

2011-01-01

There are many incidents of fluoride toxicity whether it is acute or chronic. Fluoride toxicity is an environmental hazard which arises from the upper layers of geological crust and is dissolved in water. Prolonged drinking of such water causes chronic fluoride toxicity. Use of fluoride containing compounds for various purposes such as dental products, metal, glass, refrigerator and chemical industries act as a source of fluoride poisoning and increase the risk of toxicity. This review reflec...

Fluoride in groundwater: toxicological exposure and remedies.

Science.gov (United States)

Jha, S K; Singh, R K; Damodaran, T; Mishra, V K; Sharma, D K; Rai, Deepak

2013-01-01

Fluoride is a chemical element that is found most frequently in groundwater and has become one of the most important toxicological environmental hazards globally. The occurrence of fluoride in groundwater is due to weathering and leaching of fluoride-bearing minerals from rocks and sediments. Fluoride when ingested in small quantities (dental health by reducing dental caries, whereas higher concentrations (>1.5 mg/L) may cause fluorosis. It is estimated that about 200 million people, from among 25 nations the world over, may suffer from fluorosis and the causes have been ascribed to fluoride contamination in groundwater including India. High fluoride occurrence in groundwaters is expected from sodium bicarbonate-type water, which is calcium deficient. The alkalinity of water also helps in mobilizing fluoride from fluorite (CaF2). Fluoride exposure in humans is related to (1) fluoride concentration in drinking water, (2) duration of consumption, and (3) climate of the area. In hotter climates where water consumption is greater, exposure doses of fluoride need to be modified based on mean fluoride intake. Various cost-effective and simple procedures for water defluoridation techniques are already known, but the benefits of such techniques have not reached the rural affected population due to limitations. Therefore, there is a need to develop workable strategies to provide fluoride-safe drinking water to rural communities. The study investigated the geochemistry and occurrence of fluoride and its contamination in groundwater, human exposure, various adverse health effects, and possible remedial measures from fluoride toxicity effects.

Purification process of uranium hexafluoride containing traces of plutonium fluoride and/or neptunium fluoride

International Nuclear Information System (INIS)

Aubert, J.; Bethuel, L.; Carles, M.

1983-01-01

In this process impure uranium hexafluoride is contacted with a metallic fluoride chosen in the group containing lead fluoride PbF 2 , uranium fluorides UFsub(4+x) (0 3 at a temperature such as plutonium and/or neptunium are reduced and pure uranium hexafluoride is recovered. Application is made to uranium hexafluoride purification in spent fuel reprocessing [fr

Probing the Randall-Sundrum geometric origin of flavor with lepton flavor violation

International Nuclear Information System (INIS)

Agashe, Kaustubh; Blechman, Andrew E.; Petriello, Frank

2006-01-01

The anarchic Randall-Sundrum model of flavor is a low energy solution to both the electroweak hierarchy and flavor problems. Such models have a warped, compact extra dimension with the standard model fermions and gauge bosons living in the bulk, and the Higgs living on or near the TeV brane. In this paper we consider bounds on these models set by lepton flavor-violation constraints. We find that loop-induced decays of the form l→l ' γ are ultraviolet sensitive and incalculable when the Higgs field is localized on a four-dimensional brane; this drawback does not occur when the Higgs field propagates in the full five-dimensional space-time. We find constraints at the few TeV level throughout the natural range of parameters, arising from μ-e conversion in the presence of nuclei, rare μ decays, and rare τ decays. A tension exists between loop-induced dipole decays such as μ→eγ and tree-level processes such as μ-e conversion; they have opposite dependences on the five-dimensional Yukawa couplings, making it difficult to decouple flavor-violating effects. We emphasize the importance of the future experiments MEG and PRIME. These experiments will definitively test the Randall-Sundrum geometric origin of hierarchies in the lepton sector at the TeV scale

Beef flavor: a review from chemistry to consumer.

Science.gov (United States)

Kerth, Chris R; Miller, Rhonda K

2015-11-01

This paper briefly reviews research that describes the sensation, generation and consumer acceptance of beef flavor. Humans sense the five basic tastes in their taste buds, and receptors in the nasal and sinus cavities sense aromas. Additionally, trigeminal senses such as metallic and astringent are sensed in the oral and nasal cavities and can have an effect on the flavor of beef. Flavors are generated from a complex interaction of tastes, tactile senses and aromas taken collectively throughout the tongue, nasal, sinus and oral cavities. Cooking beef generates compounds that contribute to these senses and result in beef flavor, and the factors that are involved in the cookery process determine the amount and type of these compounds and therefore the flavor generated. A low-heat, slow cooking method generates primarily lipid degradation products, while high-heat, fast cookery generates more Maillard reaction products. The science of consumer acceptance, cluster analyses and drawing relationships among all flavor determinants is a relatively new discipline in beef flavor. Consumers rate beef that has lipid degradation products generated from a low degree of doneness and Maillard flavor products from fast, hot cookery the highest in overall liking, and current research has shown that strong relationships exist between beef flavor and consumer acceptability, even more so than juiciness or tenderness. © 2015 Society of Chemical Industry.

Physiology and toxicity of fluoride

OpenAIRE

Dhar Vineet; Bhatnagar Maheep

2009-01-01

Fluoride has been described as an essential element needed for normal development and growth of animals and extremely useful for human beings. Fluoride is abundant in the environment and the main source of fluoride to humans is drinking water. It has been proved to be beneficial in recommended doses, and at the same time its toxicity at higher levels has also been well established. Fluoride gets accumulated in hard tissues of the body and has been know to play an important role in mineralizat...

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...

The Effect of Calcium Pre-Rinse on Salivary Fluoride After 900 ppm Fluoride Mouthwash: A Randomized Clinical Trial

Directory of Open Access Journals (Sweden)

Nahid Ramazani

2013-01-01

Full Text Available Objective: Calcium fluoride deposit during fluoride application. Uptake and retention of fluoride by saliva depends generally on the concentration of calcium. In this study, the ef-fect of calcium pre-rinse on salivary fluoride concentration after a 900 ppm fluoride mouthwash was investigated.Materials and Methods: This cross-over double-blind randomized clinical trial was con-ducted in a girls' dormitory in Zahedan University of Medical Sciences, southeast Iran. In this study, 42 female dental students were chosen using simple randomization. During the first phase, 21 subjects (group A used fluoride rinse (F regimen and the remaining (group B used calcium pre-rinse followed immediately by fluoride rinse (Ca + F regi-men. In the second phase, participants rinsed using the mouthwashes not previously used. Prior to each phase prophylaxis was performed and no fluoridated product was used dur-ing a two-week interval between the phases. Salivary samples were taken immediately be-fore (baseline, 1 and 12 hours after rinsing. The salivary fluoride concentration was de-termined using fluoride sensitive electrode. Repeated measures ANOVA was used for sta-tistical analysis and the significance level was set at P<0.05.Results: There was significant difference between fluoride concentrations at different time points (P< 0.001. Significant differences were observed when the different time points of two regimens were examined. In contrast to this, the baseline before using F regimen and the baseline before using Ca + F regimen did not show any significance (P= 0.070.Conclusion: Pre-rinsing with calcium before fluoride is recommended because of signifi-cant increases in salivary fluoride concentration.

Fluoride resistance in Streptococcus mutans

NARCIS (Netherlands)

Liao, Ying

2017-01-01

Fluoride has been used as the most effective anti-caries agent for over five decades. It functions not only on the dental hard tissues, but also as an antimicrobial agent. It is known that oral bacteria are able to develop resistance to fluoride, which may affect the effectiveness of fluoride in

Molecular mechanisms of fluoride toxicity.

Science.gov (United States)

Barbier, Olivier; Arreola-Mendoza, Laura; Del Razo, Luz María

2010-11-05

Halfway through the twentieth century, fluoride piqued the interest of toxicologists due to its deleterious effects at high concentrations in human populations suffering from fluorosis and in in vivo experimental models. Until the 1990s, the toxicity of fluoride was largely ignored due to its "good reputation" for preventing caries via topical application and in dental toothpastes. However, in the last decade, interest in its undesirable effects has resurfaced due to the awareness that this element interacts with cellular systems even at low doses. In recent years, several investigations demonstrated that fluoride can induce oxidative stress and modulate intracellular redox homeostasis, lipid peroxidation and protein carbonyl content, as well as alter gene expression and cause apoptosis. Genes modulated by fluoride include those related to the stress response, metabolic enzymes, the cell cycle, cell-cell communications and signal transduction. The primary purpose of this review is to examine recent findings from our group and others that focus on the molecular mechanisms of the action of inorganic fluoride in several cellular processes with respect to potential physiological and toxicological implications. This review presents an overview of the current research on the molecular aspects of fluoride exposure with emphasis on biological targets and their possible mechanisms of involvement in fluoride cytotoxicity. The goal of this review is to enhance understanding of the mechanisms by which fluoride affects cells, with an emphasis on tissue-specific events in humans. Copyright © 2010 Elsevier Ireland Ltd. All rights reserved.

Flavor at the TeV scale with extra dimensions

International Nuclear Information System (INIS)

Arkani-Hamed, Nima; Hall, Lawrence; Smith, David; Weiner, Neal

2000-01-01

Theories where the standard model fields reside on a 3-brane, with a low fundamental cutoff and extra dimensions, provide alternative solutions to the gauge hierarchy problem. However, generating flavor at the TeV scale while avoiding flavor-changing difficulties appears prohibitively difficult at first sight. We argue to the contrary that this picture allows us to lower flavor physics close to the TeV scale. Small Yukawa couplings are generated by ''shining'' badly broken flavor symmetries from distant branes, and flavor and CP-violating processes are adequately suppressed by these symmetries. We further show how the extra dimensions avoid four dimensional disasters associated with light fields charged under flavor. We construct elegant and realistic theories of flavor based on the maximal U(3) 5 flavor symmetry which naturally generate the simultaneous hierarchy of masses and mixing angles. Finally, we introduce a new framework for predictive theories of flavor, where our 3-brane is embedded within highly symmetrical configurations of higher-dimensional branes. (c) 2000 The American Physical Society

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.

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

Directory of Open Access Journals (Sweden)

Vilma Mota da Silva

2007-06-01

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

Fluoride-releasing restorative materials and secondary caries.

Science.gov (United States)

Hicks, John; Garcia-Godoy, Franklin; Donly, Kevin; Flaitz, Catherine

2003-03-01

Secondary caries is responsible for 60 percent of all replacement restorations in the typical dental practice. Risk factors for secondary caries are similar to those for primary caries development. Unfortunately, it is not possible to accurately predict which patients are at risk for restoration failure. During the past several decades, fluoride-releasing dental materials have become a part of the dentist's armamentarium. Considerable fluoride is released during the setting reaction and for periods up to eight years following restoration placement. This released fluoride is readily taken up by the cavosurface tooth structure, as well as the enamel and root surfaces adjacent to the restoration. Resistance against caries along the cavosurface and the adjacent smooth surface has been shown in both in vitro and in vivo studies. Fluoride-releasing dental materials provide for improved resistance against primary and secondary caries in coronal and root surfaces. Plaque and salivary fluoride levels are elevated to a level that facilitates remineralization. In addition, the fluoride released to dental plaque adversely affects the growth of lactobacilli and mutans streptococci by interference with bacterial enzyme systems. Fluoride recharging of these dental materials is readily achieved with fluoridated toothpastes, fluoride mouthrinses, and other sources of topical fluoride. This allows fluoride-releasing dental materials to act as intraoral fluoride reservoirs. The improvement in the properties of dental materials with the ability to release fluoride has improved dramatically in the past decade, and it is anticipated that in the near future the vast majority of restorative procedures will employ fluoride-releasing dental materials as bonding agents, cavity liners, luting agents, adhesives for orthodontic brackets, and definitive restoratives.

Heavy flavor measurements and new physics searches

International Nuclear Information System (INIS)

Isidori, G.

2014-01-01

We review recent progress in measuring and theoretically understanding flavor-changing processes, and the corresponding constraints derived on possible extensions of the Standard Model (SM). A clear message emerges from present data: if physics beyond the SM is not far from the TeV scale (hence it is directly accessible with present and future high-energy facilities), it must have a highly non-trivial flavor structure in order to satisfy the existing low-energy flavor-physics bounds. However, this structure has not been clearly identified yet and its investigation is the main purpose of future experiments in flavor physics

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.

Flavor alignment via shining in Randall-Sundrum models

International Nuclear Information System (INIS)

Csaki, Csaba; Perez, Gilad; 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 that 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 vacuum expectation value on the IR brane (at the price of some moderate tuning), or by extending the Higgs sector. The flavor changing effects from the radiatively induced Yukawa mixing terms are at around the current upper experimental bounds. We also show the generic bounds on UV-brane induced flavor violating effects, and comment on possible additional flavor violations from bulk flavor gauge bosons and the bulk Yukawa scalars.

Lepton flavor violation at LEP II and beyond

International Nuclear Information System (INIS)

Feng, J.L.; Univ. of California, Berkeley, CA

1996-07-01

At present, two fundamental mysteries in particle physics are the origins of electroweak symmetry breaking and the fermion mass matrices. The experimental discovery of superpartners would represent enormous progress in the understanding of electroweak symmetry breaking, but would it also allow progress on the flavor problem? To date, nearly all experimental studies of supersymmetry have ignored the possibility of flavor mixings in the sfermion sector. However, since all superpartners must be given masses, all supersymmetric theories necessarily allow for the possibility of new flavor mixings beyond the standard model. In addition, there are now many supersymmetric theories of flavor, which predict a wide variety of superpartner flavor mixings. In this study, the author examines the possibility of measuring these mixings at LEP II and the Next Linear Collider (NLC). Rare flavor changing processes, such as μ → eγ, τ → μγ, τ → eγ, b → sγ, and neutral meson mixing, already provide important constraints on the sfermion flavor mixings through the virtual effects of superpartners. However, as will be seen below, once superpartners are discovered, it will be possible to probe these mixings much more powerfully by directly observing the change in flavor occurring at the superpartner production and decay vertices

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...

Electric dipole moments with and beyond flavor invariants

Science.gov (United States)

Smith, Christopher; Touati, Selim

2017-11-01

In this paper, the flavor structure of quark and lepton electric dipole moments in the SM and beyond is investigated using tools inspired from Minimal Flavor Violation. While Jarlskog-like flavor invariants are adequate for estimating CP-violation from closed fermion loops, non-invariant structures arise from rainbow-like processes. Our goal is to systematically construct these latter flavor structures in the quark and lepton sectors, assuming different mechanisms for generating neutrino masses. Numerically, they are found typically much larger, and not necessarily correlated with, Jarlskog-like invariants. Finally, the formalism is adapted to deal with a third class of flavor structures, sensitive to the flavored U (1) phases, and used to study the impact of the strong CP-violating interaction and the interplay between the neutrino Majorana phases and possible baryon and/or lepton number violating interactions.

Electric dipole moments with and beyond flavor invariants

Directory of Open Access Journals (Sweden)

Christopher Smith

2017-11-01

Full Text Available In this paper, the flavor structure of quark and lepton electric dipole moments in the SM and beyond is investigated using tools inspired from Minimal Flavor Violation. While Jarlskog-like flavor invariants are adequate for estimating CP-violation from closed fermion loops, non-invariant structures arise from rainbow-like processes. Our goal is to systematically construct these latter flavor structures in the quark and lepton sectors, assuming different mechanisms for generating neutrino masses. Numerically, they are found typically much larger, and not necessarily correlated with, Jarlskog-like invariants. Finally, the formalism is adapted to deal with a third class of flavor structures, sensitive to the flavored U(1 phases, and used to study the impact of the strong CP-violating interaction and the interplay between the neutrino Majorana phases and possible baryon and/or lepton number violating interactions.

Flavor Democracy in Particle Physics

International Nuclear Information System (INIS)

Sultansoy, Saleh

2007-01-01

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

Influence of the method of fluoride administration on toxicity and fluoride concentrations in Japanese quail

Science.gov (United States)

Fleming, W.J.; Schuler, C.A.

1988-01-01

Young Japanese quail (Coturnix japonica) were administered NaF for 16 d either in their diet or by esophageal intubation. Based on the total fluoride ion (Emg F-) intake over the l6-d experimental period, fluoride administered by intubation was at least six times more toxic than that fed in the diet. Dietary concentrations of 1,000 ppm F- (Emg F- for 16 d = approx. 144) produced no mortality, whereas intubated doses produced 73% or greater mortality in all groups administered 54 mg F- /kg/d or more (Emg F- for 16 d _ approx. 23 mg). GraphIc companson of the regression of log F- ppm in femurs/mg F- intake showed that fluoride levels in the femurs of quail administered fluoride by intubation were higher than in those administered fluoride in the diet.

Flavoring Chemicals in E-Cigarettes: Diacetyl, 2,3-Pentanedione, and Acetoin in a Sample of 51 Products, Including Fruit-, Candy-, and Cocktail-Flavored E-Cigarettes.

Science.gov (United States)

Allen, Joseph G; Flanigan, Skye S; LeBlanc, Mallory; Vallarino, Jose; MacNaughton, Piers; Stewart, James H; Christiani, David C

2016-06-01

There are > 7,000 e-cigarette flavors currently marketed. Flavoring chemicals gained notoriety in the early 2000s when inhalation exposure of the flavoring chemical diacetyl was found to be associated with a disease that became known as "popcorn lung." There has been limited research on flavoring chemicals in e-cigarettes. We aimed to determine if the flavoring chemical diacetyl and two other high-priority flavoring chemicals, 2,3-pentanedione and acetoin, are present in a convenience sample of flavored e-cigarettes. We selected 51 types of flavored e-cigarettes sold by leading e-cigarette brands and flavors we deemed were appealing to youth. E-cigarette contents were fully discharged and the air stream was captured and analyzed for total mass of diacetyl, 2,3-pentanedione, and acetoin, according to OSHA method 1012. At least one flavoring chemical was detected in 47 of 51 unique flavors tested. Diacetyl was detected above the laboratory limit of detection in 39 of the 51 flavors tested, ranging from below the limit of quantification to 239 μg/e-cigarette. 2,3-Pentanedione and acetoin were detected in 23 and 46 of the 51 flavors tested at concentrations up to 64 and 529 μg/e-cigarette, respectively. Because of the associations between diacetyl and bronchiolitis obliterans and other severe respiratory diseases observed in workers, urgent action is recommended to further evaluate this potentially widespread exposure via flavored e-cigarettes. Allen JG, Flanigan SS, LeBlanc M, Vallarino J, MacNaughton P, Stewart JH, Christiani DC. 2016. Flavoring chemicals in e-cigarettes: diacetyl, 2,3-pentanedione, and acetoin in a sample of 51 products, including fruit-, candy-, and cocktail-flavored e-cigarettes. Environ Health Perspect 124:733-739; http://dx.doi.org/10.1289/ehp.1510185.

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.

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.)

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.)

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.

Heavy flavor baryons in hypercentral model

International Nuclear Information System (INIS)

Patel, Bhavin; Vinodkumar, P.C.; Rai, Ajay Kumar

2008-01-01

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

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.

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...

Application of Titanium Compounds to Reduce Fluoride Ion in Water Resources with High Fluoride Ion Contents

Directory of Open Access Journals (Sweden)

Fariborz Riahi

2005-06-01

Full Text Available The present work describes studies on the sorption of fluoride ions from water by titanium compounds used in water treatment to reduce fluoride content in water resources. There are different methods of reducing fluoride ion in water, each associated with specific problems such as secondary contamination, environmental contamination, high costs, or the need for primary and secondary treatment. In this study, application of titanium sulfate and Metatitanic acid produced from titanium ore concentrate (ileminite is investigated in the removal of fluoride ion and the possibility of complete purification of fluorine containing wastewater is examined to determine the optimal conditions. Metatitanic acid has a great sorption property for fluoride ion. Also titanium sulfate is a suitable and more effective material for this purpose. Efficiency of this material in reducing fluoride ion content is 99.9% and it is possible to refresh sorbet material for reuse without problems arising from Ti+4 ion contamination.

Toxic effects of fluoride on organisms.

Science.gov (United States)

Zuo, Huan; Chen, Liang; Kong, Ming; Qiu, Lipeng; Lü, Peng; Wu, Peng; Yang, Yanhua; Chen, Keping

2018-04-01

Accumulation of excess fluoride in the environment poses serious health risks to plants, animals, and humans. This endangers human health, affects organism growth and development, and negatively impacts the food chain, thereby affecting ecological balance. In recent years, numerous studies focused on the molecular mechanisms associated with fluoride toxicity. These studies have demonstrated that fluoride can induce oxidative stress, regulate intracellular redox homeostasis, and lead to mitochondrial damage, endoplasmic reticulum stress and alter gene expression. This paper reviews the present research on the potential adverse effects of overdose fluoride on various organisms and aims to improve our understanding of fluoride toxicity. Copyright © 2018 Elsevier Inc. All rights reserved.

Soft X-ray imaging by optically stimulated luminescence from color centers in lithium fluoride

Energy Technology Data Exchange (ETDEWEB)

Bonfigli, F. [ENEA, C.R. Frascati, Via E. Fermi, 45, 00044 Frascati (Rome) (Italy)], E-mail: bonfigli@frascati.enea.it; Almaviva, S.; Baldacchini, G.; Bollanti, S.; Flora, F.; Lai, A.; Montereali, R.M. [ENEA, C.R. Frascati, Via E. Fermi, 45, 00044 Frascati (Rome) (Italy); Nichelatti, E. [ENEA, C.R. Casaccia, Via Anguillarese 301, 00060 S.Maria di Galeria (Rome) (Italy); Tomassetti, G.; Ritucci, A.; Reale, L. [Universita de L' Aquila e INFN, Dip. di Fisica, Coppito, L' Aquila (Italy); Faenov, A. Ya.; Pikuz, T.A. [MISDC of VNIIFTRI Mendeleevo, Moscow region, 141570 (Russian Federation); Larciprete, R. [ISC-CNR, Sezione Montelibretti, Via Salaria, Km. 29.3, 00016 Monterotondo Scalo (Rome) (Italy); Gregoratti, L.; Kiskinova, M. [Sincrotrone Trieste, S. S. 14, Km. 163.5, 34012 Basovizza (TS) (Italy)

2007-07-15

An innovative X-ray imaging detector based on Optically Stimulated Luminescence from color centers in lithium fluoride is presented. Regular photoluminescent patterns produced on LiF samples by different intense X-ray sources, like synchrotrons, laser plasma sources and a capillary discharge laser have been investigated by a Confocal Laser Scanning Microscope. The use of a LiF-based imaging plate for X-ray microscopy is also discussed showing microradiographies of small animals.

Magnetic interactions through fluoride

DEFF Research Database (Denmark)

Pedersen, Kasper Steen; Sigrist, Marc; Weihe, Høgni

2014-01-01

support the parameter values and resolve |E| ≈ 0.04 cm(-1). The exchange coupling constant (J) is 1 order of magnitude smaller than that found in comparable systems with linear oxide bridging but comparable to typical magnitudes through cyanide, thus underlining the potential of fluoride complexes......The nature of the magnetic interaction through fluoride in a simple, dinuclear manganese(III) complex (1), bridged by a single fluoride ion in a perfectly linear fashion, is established by experiment and density functional theory. The magnitude of the antiferromagnetic exchange interaction...

A flavor sector for the composite Higgs

Energy Technology Data Exchange (ETDEWEB)

Vecchi, Luca, E-mail: vecchi@lanl.gov

2013-11-25

We discuss flavor violation in large N Composite Higgs models. We focus on scenarios in which the masses of the Standard Model fermions are controlled by hierarchical mixing parameters, as in models of Partial Compositeness. We argue that a separation of scales between flavor and Higgs dynamics can be employed to parametrically suppress dipole and penguin operators, and thus effectively remove the experimental constraints arising from the lepton sector and the neutron EDM. The dominant source of flavor violation beyond the Standard Model is therefore controlled by 4-fermion operators, whose Wilson coefficients can be made compatible with data provided the Higgs dynamics approaches a “walking” regime in the IR. Models consistent with all flavor and electroweak data can be obtained with a new physics scale within the reach of the LHC. Explicit scenarios may be realized in a 5D framework, the new key ingredient being the introduction of flavor branes where the wave functions of the bulk fermions end.

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.

[The effect of fluoride-containing tooth paste on dental plaque and on fluoride level in the mouth].

Science.gov (United States)

Oomori, H

1989-01-01

Various kinds of fluoride have been used for a long time and there are many reports concerning fluorides and their effects. Recently, the caries-inhibiting action of fluoride-containing tooth paste has been given much attention. In this study, I tried to clarify the residual time and amount of fluoride derived from the fluoride-containing tooth paste in the mouth, as well as to assess possible variation in bacterial composition in the dental plaque bacteriologically and biochemically. In the study on the fluoride clearance from the mouth, both 1.0 g and 0.5 g of paste showed the same reduction rates; and about an 80% reduction was recognized between the value at 3 minutes and that at 30 minutes, and about a 40% reduction from the 30-minute to the 60-minute interval. Next, a study on the variation in plaque bacteria was carried out. The total number of the CFU on each plate was not different between samples obtained before and after the use of the tooth paste; moreover, no difference was noted between aerobic and anaerobic culture. However, when plaque before and after brushing with fluoride-containing tooth paste were cultured in 10% sucrose solution, the differences of acid production such as lactic acid, acetic acid, and formic acid were demonstrated. Namely, these acid productions were inhibited after the use of fluoride, especially lactic acid was strongly inhibited. On the other hand, when Str. mutans from the plaque obtained after the use of fluoride-containing tooth paste was cultured in fluoride-free BHI broth, the inhibition of acid from carbohydrates was not shown clearly.(ABSTRACT TRUNCATED AT 250 WORDS)

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 ...

Physiologic Conditions Affect Toxicity of Ingested Industrial Fluoride

Directory of Open Access Journals (Sweden)

Richard Sauerheber

2013-01-01

Full Text Available The effects of calcium ion and broad pH ranges on free fluoride ion aqueous concentrations were measured directly and computed theoretically. Solubility calculations indicate that blood fluoride concentrations that occur in lethal poisonings would decrease calcium below prevailing levels. Acute lethal poisoning and also many of the chronic effects of fluoride involve alterations in the chemical activity of calcium by the fluoride ion. Natural calcium fluoride with low solubility and toxicity from ingestion is distinct from fully soluble toxic industrial fluorides. The toxicity of fluoride is determined by environmental conditions and the positive cations present. At a pH typical of gastric juice, fluoride is largely protonated as hydrofluoric acid HF. Industrial fluoride ingested from treated water enters saliva at levels too low to affect dental caries. Blood levels during lifelong consumption can harm heart, bone, brain, and even developing teeth enamel. The widespread policy known as water fluoridation is discussed in light of these findings.

Physiologic conditions affect toxicity of ingested industrial fluoride.

Science.gov (United States)

Sauerheber, Richard

2013-01-01

The effects of calcium ion and broad pH ranges on free fluoride ion aqueous concentrations were measured directly and computed theoretically. Solubility calculations indicate that blood fluoride concentrations that occur in lethal poisonings would decrease calcium below prevailing levels. Acute lethal poisoning and also many of the chronic effects of fluoride involve alterations in the chemical activity of calcium by the fluoride ion. Natural calcium fluoride with low solubility and toxicity from ingestion is distinct from fully soluble toxic industrial fluorides. The toxicity of fluoride is determined by environmental conditions and the positive cations present. At a pH typical of gastric juice, fluoride is largely protonated as hydrofluoric acid HF. Industrial fluoride ingested from treated water enters saliva at levels too low to affect dental caries. Blood levels during lifelong consumption can harm heart, bone, brain, and even developing teeth enamel. The widespread policy known as water fluoridation is discussed in light of these findings.

Potential fluoride toxicity from oral medicaments: A review.

Science.gov (United States)

Ullah, Rizwan; Zafar, Muhammad Sohail; Shahani, Nazish

2017-08-01

The beneficial effects of fluoride on human oral health are well studied. There are numerous studies demonstrating that a small amount of fluoride delivered to the oral cavity decreases the prevalence of dental decay and results in stronger teeth and bones. However, ingestion of fluoride more than the recommended limit leads to toxicity and adverse effects. In order to update our understanding of fluoride and its potential toxicity, we have described the mechanisms of fluoride metabolism, toxic effects, and management of fluoride toxicity. The main aim of this review is to highlight the potential adverse effects of fluoride overdose and poorly understood toxicity. In addition, the related clinical significance of fluoride overdose and toxicity has been discussed.

Effects of hydrogen fluoride on plants

Energy Technology Data Exchange (ETDEWEB)

Yamazoe, F

1970-07-15

Symptoms of fluorosis in plants are chlorotic markings around the tip or edges of young leaves. Examples of damage to plants and livestock by fluorides are listed, including the retarded growth of silkworms fed on mulberry leaves polluted by more than 30 ppm fluorides. Plants can be classified into six groups according to their resistance to hydrogen fluoride. Threshold values of the fluoride concentration range from 5-10 ppb for the plants. Gladiolus is normally employed as a plant indicator for hydrogen fluoride and silkworms as indicator insects. The relationship between plant damage by fluorides and exposure time, density, soil, fertilizer, meteorology and location are examined. Several preventive measures are listed, including the spraying of water or lime on plant leaves. It is concluded that the establishment of an environmental standard is difficult because of the extremely high sensitivity of the plants to the gas. 8 references.

Sirt1 overexpression suppresses fluoride-induced p53 acetylation to alleviate fluoride toxicity in ameloblasts responsible for enamel formation.

Science.gov (United States)

Suzuki, Maiko; Ikeda, Atsushi; Bartlett, John D

2018-03-01

Low-dose fluoride is an effective caries prophylactic, but high-dose fluoride is an environmental health hazard that causes skeletal and dental fluorosis. Treatments to prevent fluorosis and the molecular pathways responsive to fluoride exposure remain to be elucidated. Previously we showed that fluoride activates SIRT1 as an adaptive response to protect cells. Here, we demonstrate that fluoride induced p53 acetylation (Ac-p53) [Lys379], which is a SIRT1 deacetylation target, in ameloblast-derived LS8 cells in vitro and in enamel organ in vivo. Here we assessed SIRT1 function on fluoride-induced Ac-p53 formation using CRISPR/Cas9-mediated Sirt1 knockout (LS8 Sirt/KO ) cells or CRISPR/dCas9/SAM-mediated Sirt1 overexpressing (LS8 Sirt1/over ) cells. NaF (5 mM) induced Ac-p53 formation and increased cell cycle arrest via Cdkn1a/p21 expression in Wild-type (WT) cells. However, fluoride-induced Ac-p53 was suppressed by the SIRT1 activator resveratrol (50 µM). Without fluoride, Ac-p53 persisted in LS8 Sirt/KO cells, whereas it decreased in LS8 Sirt1/over . Fluoride-induced Ac-p53 formation was also suppressed in LS8 Sirt1/over cells. Compared to WT cells, fluoride-induced Cdkn1a/p21 expression was elevated in LS8 Sirt/KO and these cells were more susceptible to fluoride-induced growth inhibition. In contrast, LS8 Sirt1/over cells were significantly more resistant. In addition, fluoride-induced cytochrome-c release and caspase-3 activation were suppressed in LS8 Sirt1/over cells. Fluoride induced expression of the DNA double strand break marker γH2AX in WT cells and this was augmented in LS8 Sirt1/KO cells, but was attenuated in LS8 Sirt1/over cells. Our results suggest that SIRT1 deacetylates Ac-p53 to mitigate fluoride-induced cell growth inhibition, mitochondrial damage, DNA damage and apoptosis. This is the first report implicating Ac-p53 in fluoride toxicity.

Eukaryotic resistance to fluoride toxicity mediated by a widespread family of fluoride export proteins

OpenAIRE

Li, Sanshu; Smith, Kathryn D.; Davis, Jared H.; Gordon, Patricia B.; Breaker, Ronald R.; Strobel, Scott A.

2013-01-01

Although fluoride is plentiful in the environment and is commonly used at high concentrations in oral hygiene products, little has been known about how biological systems overcome the toxic effects of this anion. We demonstrate that a protein called FEX in many fungi is essential for cell survival in the presence of high fluoride concentrations. The protein is required for the rapid expulsion of cytoplasmic fluoride, indicating that many eukaryotic species that carry FEX genes likely avoid fl...

Gramicidin D enhances the antibacterial activity of fluoride

OpenAIRE

Nelson, James W.; Zhou, Zhiyuan; Breaker, Ronald R.

2014-01-01

Fluoride is a toxic anion found in many natural environments. One of the major bacterial defenses against fluoride is the cell envelope, which limits passage of the membrane-impermeant fluoride anion. Accordingly, compounds that enhance the permeability of bacterial membranes to fluoride should also enhance fluoride toxicity. In this study, we demonstrate that the pore-forming antibiotic gramicidin D increases fluoride uptake in B. subtilis and that the antibacterial activity of this compound...

Accumulation of fluoride by plants and vegetables

International Nuclear Information System (INIS)

Njenga, L.W.; Kariuki, D.N.

1994-01-01

Fluoride in plant and vegetable samples has been determined using ion selective electrode. The analysis was carried out after ashing the sample on an open flame, adding perchloric acid and allowing the hydrogen fluoride to diffuse into sodium hydroxide layer.The results obtained show that kale and pumpkins can accumulate more than ten times their normal values of fluoride while plants were found to accumulate upto 100μg/g fluoride when exposed to highlevels of fluoride in water or soil. (author)

Spatial distribution mapping of drinking water fluoride levels in Karnataka, India: fluoride-related health effects.

Science.gov (United States)

Chowdhury, Chitta R; Shahnawaz, Khijmatgar; Kumari, Divya; Chowdhury, Avidyuti; Bedi, Raman; Lynch, Edward; Harding, Stewart; Grootveld, Martin

2016-11-01

(1) To estimate the concentrations of fluoride in drinking water throughout different zones and districts of the state of Karnataka. (2) To investigate the variation of fluoride concentration in drinking water from different sources, and its relationships to daily temperature and rainfall status in the regional districts. (3) To develop an updated fluoride concentration intensity map of the state of Karnataka, and to evaluate these data in the context of fluoride-related health effects such as fluorosis and their prevalence. Aqueous standard solutions of 10, 100 and 1,000 ppm fluoride (F - ) were prepared with analytical grade Na + /F - and a buffer; TISAB II was incorporated in both calibration standard and analysis solutions in order to remove the potentially interfering effects of trace metal ions. This analysis was performed using an ion-selective electrode (ISE), and mean determination readings for n = 5 samples collected at each Karnataka water source were recorded. The F - concentration in drinking water in Karnataka state was found to vary substantially, with the highest mean values recorded being in the north-eastern zone (1.61 ppm), and the lowest in the south-western one (only 0.41 ppm). Analysis of variance (ANOVA) demonstrated that there were very highly significant 'between-zone' and 'between-districts-within-zones' sources of variation (p water source F - levels within this state. The southern part of Karnataka has low levels of F - in its drinking water, and may require fluoridation treatment in order to mitigate for dental caries and further ailments related to fluoride deficiency. However, districts within the north-eastern region have contrastingly high levels of fluoride, an observation which has been linked to dental and skeletal fluorosis. This highlights a major requirement for interventional actions in order to ensure maintenance of the recommended range of fluoride concentrations (0.8-1.5 ppm) in Karnataka's drinking water

Gramicidin D enhances the antibacterial activity of fluoride.

Science.gov (United States)

Nelson, James W; Zhou, Zhiyuan; Breaker, Ronald R

2014-07-01

Fluoride is a toxic anion found in many natural environments. One of the major bacterial defenses against fluoride is the cell envelope, which limits passage of the membrane-impermeant fluoride anion. Accordingly, compounds that enhance the permeability of bacterial membranes to fluoride should also enhance fluoride toxicity. In this study, we demonstrate that the pore-forming antibiotic gramicidin D increases fluoride uptake in Bacillus subtilis and that the antibacterial activity of this compound is potentiated by fluoride. Polymyxin B, another membrane-targeting antibiotic with a different mechanism of action, shows no such improvement. These results, along with previous findings, indicate that certain compounds that destabilize bacterial cell envelopes can enhance the toxicity of fluoride. Copyright © 2014 Elsevier Ltd. All rights reserved.

Potential fluoride toxicity from oral medicaments: A review

Directory of Open Access Journals (Sweden)

Rizwan Ullah

2017-08-01

Full Text Available The beneficial effects of fluoride on human oral health are well studied. There are numerous studies demonstrating that a small amount of fluoride delivered to the oral cavity decreases the prevalence of dental decay and results in stronger teeth and bones. However, ingestion of fluoride more than the recommended limit leads to toxicity and adverse effects. In order to update our understanding of fluoride and its potential toxicity, we have described the mechanisms of fluoride metabolism, toxic effects, and management of fluoride toxicity. The main aim of this review is to highlight the potential adverse effects of fluoride overdose and poorly understood toxicity. In addition, the related clinical significance of fluoride overdose and toxicity has been discussed.

Growth of fluoride treated Kalanchoe pinnata plants

Energy Technology Data Exchange (ETDEWEB)

Johnson, H N; Applegate, H G

1962-01-01

Kalanchoe pinnata plants can absorb fluoride through roots. The absorption is related to the amount of fluoride applied to the soil. There appeared to be a relationship between the amount of fluoride adsorbed and the subsequent growth of the plants. Plants which adsorbed the largest amounts of fluoride had the greatest increase in growth.

Well Waters Fluoride in Enugu, Nigeria

Directory of Open Access Journals (Sweden)

ISI Ogbu

2012-03-01

Full Text Available Abnormal fluoride levels in drinking water have been associated with adverse health effects. To determine the fluoride content of well waters in Enugu, southeastern Nigeria, water samples from 50 artisan wells chosen by multistage sampling procedure from the 5 zones of Enugu municipality were analyzed in duplicates for their fluoride content. The zonal mean values were 0.60, 0.70, 0.62, 0.62, and 0.63 mg/L for Abakpa Nike, Achara Layout, Obiagu/ Ogui, Trans Ekulu and Uwani, respectively (p<0.05. The mean value for the whole city was 0.63 mg/L. Although, the mean level of fluoride recorded in this study is currently within safe limits (1.5 mg/L, WHO 2011, it is important to monitor continuously the fluoride content of well waters in the municipality in view of the increasing industrial activities going on in the city and heavy reliance on well water for domestic purposes and the widespread use of consumer products containing fluoride.

Fluoride mouthrinses for preventing dental caries in children and adolescents.

Science.gov (United States)

Marinho, Valeria C C; Chong, Lee Yee; Worthington, Helen V; Walsh, Tanya

2016-07-29

estimate of D(M)FT PF was 23% (95% CI, 18% to 29%; I² = 54%), from the 13 trials that contributed data for the permanent teeth meta-analysis (moderate quality evidence).We found limited information concerning possible adverse effects or acceptability of the treatment regimen in the included trials. Three trials incompletely reported data on tooth staining, and one trial incompletely reported information on mucosal irritation/allergic reaction. None of the trials reported on acute adverse symptoms during treatment. This review found that supervised regular use of fluoride mouthrinse by children and adolescents is associated with a large reduction in caries increment in permanent teeth. We are moderately certain of the size of the effect. Most of the evidence evaluated use of fluoride mouthrinse supervised in a school setting, but the findings may be applicable to children in other settings with supervised or unsupervised rinsing, although the size of the caries-preventive effect is less clear. Any future research on fluoride mouthrinses should focus on head-to-head comparisons between different fluoride rinse features or fluoride rinses against other preventive strategies, and should evaluate adverse effects and acceptability.

The effects of fluoride, strontium, theobromine and their combinations on caries lesion rehardening and fluoridation.

Science.gov (United States)

Lippert, Frank

2017-08-01

The aim was to investigate the effects of fluoride, strontium, theobromine and their combinations on caries lesion rehardening and fluoridation (EFU) under pH cycling conditions. Human enamel specimens were demineralized at 37°C for 24h using a pH 5.0 solution containing 50mM lactic acid and 0.2% Carbopol 907 which was 50% saturated with respect to hydroxyapatite. Lesions were assigned to nine treatment groups (n=16) based on Knoop surface microhardness indentation length. aqueous solutions were: placebo, 11.9mM sodium fluoride (F), 23.8mM sodium fluoride (2×F), 1.1mM strontium chloride hexahydrate (Sr), 1.1mM F theobromine, Sr+theobromine, F+Sr, F+theobromine, F+Sr+theobromine. Lesions were pH cycled for 5d (daily protocol: 3×1min-treatment; 2×60min-demineralization; 4×60min & overnight-artificial saliva). Knoop indentation length was measured again and%surface microhardness recovery (%SMHr) calculated. EFU was determined using the acid-etch technique. Data were analysed using ANOVA. Model showed fluoride dose-response for both variables (2×F>F>placebo). For%SMHr, F+Sr+/-theobromine resulted in more rehardening than F, however less than 2×F. F+theobromine was similar to F. For EFU, F+Sr was inferior to F, F+theobromine and F+Sr+theobromine which were similar and inferior to 2×F. In absence of fluoride, Sr, theobromine or Sr+theobromine were virtually indistinguishable from placebo and inferior to F. It can be concluded that a) strontium aids rehardening but not EFU and only in presence of fluoride; b) theobromine does not appear to offer any anti-caries benefits in this model; c) there are no synergistic effects between strontium and theobromine in the presence or absence of fluoride. Copyright © 2017 Elsevier Ltd. All rights reserved.

Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization.

Science.gov (United States)

Jo, Y; Benoist, D M; Barbano, D M; Drake, M A

2018-05-01

Typical high-temperature, short-time (HTST) pasteurization encompasses a lower heat treatment and shorter refrigerated shelf life compared with ultra-pasteurization (UP) achieved by direct steam injection (DSI-UP) or indirect heat (IND-UP). A greater understanding of the effect of different heat treatments on flavor and flavor chemistry of milk is required to characterize, understand, and identify the sources of flavors. The objective of this study was to determine the differences in the flavor and volatile compound profiles of milk subjected to HTST, DSI-UP, or IND-UP using sensory and instrumental techniques. Raw skim and raw standardized 2% fat milks (50 L each) were processed in triplicate and pasteurized at 78°C for 15 s (HTST) or 140°C for 2.3 s by DSI-UP or IND-UP. Milks were cooled and stored at 4°C, then analyzed at d 0, 3, 7, and 14. Sensory attributes were determined using a trained panel, and aroma active compounds were evaluated by solid-phase micro-extraction or stir bar sorptive extraction followed by gas chromatography-mass spectrometry, gas chromatography-olfactometry, and gas chromatography-triple quad mass spectrometry. The UP milks had distinct cooked and sulfur flavors compared with HTST milks. The HTST milks had less diversity in aroma active compounds compared with UP milks. Flavor intensity of all milks decreased by d 14 of storage. Aroma active compound profiles were affected by heat treatment and storage time in both skim and 2% milk. High-impact aroma active compounds were hydrogen sulfide, dimethyl trisulfide, and methional in DSI-UP and 2 and 3-methylbutanal, furfural, 2-heptanone, 2-acetyl-1-pyrroline, 2-aminoacetophenone, benzaldehyde, and dimethyl sulfide in IND-UP. These results provide a foundation knowledge of the effect of heat treatments on flavor development and differences in sensory quality of UP milks. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

(S3)3 theories of flavor

International Nuclear Information System (INIS)

Carone, C.D.

1996-07-01

The author presents a supersymmetric theory of flavor based on the discrete flavor group (S 3 ) 3 . The model can account for the masses and mixing angles of the standard model, while maintaining sufficient sfermion degeneracy to evade the supersymmetric flavor problem. The author demonstrates that the model has a viable phenomenology and makes one very striking prediction: the nucleon decays predominantly to Kl where l is a first generation lepton. He shows that the modes n → K 0 bar ν e , p → K + bar ν e , and p → K 0 e + occur at comparable rates, and could well be discovered simultaneously at the SuperKamiokande experiment

A review of slow-release fluoride devices.

Science.gov (United States)

Toumba, K J; Al-Ibrahim, N S; Curzon, M E J

2009-09-01

Fluoride has been used to combat dental caries using a number of different clinical approaches. An exciting relatively new development is fluoride slow-releasing devices that consistently elevate intra-oral fluoride levels of plaque and saliva for prolonged periods of up to two years. The literature on the use of slow-releasing fluoride devices in dentistry were reviewed. A Medline search on key words was carried out. All papers in English were individually reviewed. Slow-releasing fluoride devices have been shown to be effective in elevating salivary fluoride levels in both animals and human studies and to enhance the remineralisation of dental enamel. They have been demonstrated to be safe to use and without the risk of fluoride toxicity. A double blind randomised clinical trial demonstrated 76% fewer new carious surface increment in high caries-risk children after two years. These devices have a number of potential uses in dentistry and in particular have great potential for caries prevention of non-compliant high caries-risk groups.

Effects of fluoridated milk on root dentin remineralization.

Directory of Open Access Journals (Sweden)

Wolfgang H Arnold

Full Text Available The prevalence of root caries is increasing with greater life expectancy and number of retained teeth. Therefore, new preventive strategies should be developed to reduce the prevalence of root caries. The aim of this study was to investigate the effects of fluoridated milk on the remineralization of root dentin and to compare these effects to those of sodium fluoride (NaF application without milk.Thirty extracted human molars were divided into 6 groups, and the root cementum was removed from each tooth. The dentin surface was demineralized and then incubated with one of the following six solutions: Sodium chloride NaCl, artificial saliva, milk, milk+2.5 ppm fluoride, milk+10 ppm fluoride and artificial saliva+10 ppm fluoride. Serial sections were cut through the lesions and investigated with polarized light microscopy and quantitative morphometry, scanning electron microscopy (SEM and energy-dispersive X-ray spectroscopy (EDS. The data were statistically evaluated using a one-way ANOVA for multiple comparisons.The depth of the lesion decreased with increasing fluoride concentration and was the smallest after incubation with artificial saliva+10 ppm fluoride. SEM analysis revealed a clearly demarcated superficial remineralized zone after incubation with milk+2.5 ppm fluoride, milk+10 ppm fluoride and artificial saliva+10 ppm fluoride. Ca content in this zone increased with increasing fluoride content and was highest after artificial saliva+10 ppm fluoride incubation. In the artificial saliva+10 ppm fluoride group, an additional crystalline layer was present on top of the lesion that contained elevated levels of F and Ca.Incubation of root dentin with fluoridated milk showed a clear effect on root dentin remineralization, and incubation with NaF dissolved in artificial saliva demonstrated a stronger effect.

Fluoride Increase in Saliva and Dental Biofilm due to a Meal Prepared with Fluoridated Water or Salt: A Crossover Clinical Study.

Science.gov (United States)

Lima, Carolina V; Tenuta, Livia M A; Cury, Jaime A

2018-06-07

Knowledge about fluoride delivery to oral fluids from foods cooked with fluoridated water and salt is scarce, and no study has evaluated fluoride concentrations in saliva or biofilm during meal consumption. In this randomized double-blind crossover study, 12 volunteers ingested meals (rice, beans, meat, and legumes) prepared with nonfluoridated water and salt (control group), fluoridated water (0.70 mg F/L; water group), and fluoridated salt (183.7 mg F/kg; salt group). Whole saliva was collected before meal ingestion, during mastication, and up to 2 h after meal ingestion. Dental biofilm was collected before and immediately after meal ingestion. Fluoride concentrations in saliva and dental biofilm were determined by an ion-specific electrode. The mean (±standard deviation; n = 4) fluoride concentrations in meals prepared for the control, water, and salt groups were 0.039 ± 0.01, 0.43 ± 0.04, and 1.71 ± 0.32 μg F/g, respectively. The three groups had significantly different fluoride concentrations in saliva collected during mastication (p water > control). The fluoride concentration in saliva returned to baseline 30 min after meal ingestion in the water group but remained high for up to 2 h in the salt group (p = 0.002). The fluoride concentration in biofilm fluid differed only between the salt and control groups (p = 0.008). The mastication of foods cooked with fluoridated water and salt increases fluoride concentrations in oral fluids and may contribute to the local effect of these community-based fluoride interventions on caries control. © 2018 S. Karger AG, Basel.

Estimation of atmospheric fluoride by limed filter papers

International Nuclear Information System (INIS)

Smith, D.R.

1988-09-01

The limed filter paper method of static sampling of atmospheric fluoride is reviewed in this report. Use of the technique, in conjunction with precise measurement of the absorbed fluoride and calibration with dynamic air sampling techniques, to estimate atmospheric fluoride levels, is considered to give only qualitative data (± 50%). The limed filter paper method is site specific due to variations in meteorological conditions. Its main value is to indicate seasonal and annual trends in fluoride exposure of vegetation. Subject to these considerations, the lower and upper limits of atmospheric fluoride exposure and the applicability to atmospheric fluoride estimation under routine or emergency fluoride release conditions are discussed, with special emphasis on the limiting factors

Scandium fluorides

International Nuclear Information System (INIS)

Melnikov, P.; Nalin, M.; Messaddeq, Y.

1997-01-01

A new modification of scandium fluoride has been synthesised. The compound is deficient in fluorine, with the composition ScF 2.76 . It belongs to the tetragonal system, lattice parameters being a=3.792 and c=6.740 A and may be obtained at low temperatures by the decomposition of the precursor NH 4 ScF 4 . The reaction is topotactic, tetragonal parameters of the precursor are a=4.021 and c=6.744 A. Structural relationships with various fluorides and ammonium aminofluorides are discussed. This synthesis route with IR-assisted decomposition should be considered as a soft-chemistry approach. (orig.)

Atmospheric fluoride levels in some Ontario peach orchards

Energy Technology Data Exchange (ETDEWEB)

Drowley, W B; Rayner, A C; Jephcott, C M

1963-10-01

As a result of suture injury to peaches, a survey was taken to determine monthly atmospheric fluoride levels in the soft fruit-growing area of the Niagara Peninsula of Ontario. Although the injury was confined to a few orchards, it was found necessary to locate stations for fluoride sampling over a wide area. The limed-paper candle method was used for fluoride collection. Unwashed and washed peach leaves were analyzed for fluoride content. Fluoride was separated from all samples by the Willard-Winter distillation procedure and estimated colorimetrically. It was found that a general background level of atmospheric fluoride existed in the whole surveyed area and that the levels were highest in and near the area of peach injury. The fluoride content of peach leaves was also highest in this area. The coincidence of high fluoride levels and suture injury to peaches suggests that atmospheric fluoride was the causal agent. When lime sprays were applied to peach trees in the damaged area, a reduction in the incidence of suture injury was observed.

Naturally large radiative lepton flavor violating Higgs decay mediated by lepton-flavored dark matter

International Nuclear Information System (INIS)

Baek, Seungwon; Kang, Zhaofeng

2016-01-01

In the standard model (SM), lepton flavor violating (LFV) Higgs decay is absent at renormalizable level and thus it is a good probe to new physics. In this article we study a type of new physics that could lead to large LFV Higgs decay, i.e., a lepton-flavored dark matter (DM) model which is specified by a Majorana DM and scalar lepton mediators. Different from other similar models with similar setup, we introduce both left-handed and right-handed scalar leptons. They allow large LFV Higgs decay and thus may explain the tentative Br(h→τμ)∼1% experimental results from the LHC. In particular, we find that the stringent bound from τ→μγ can be naturally evaded. One reason, among others, is a large chirality violation in the mediator sector. Aspects of relic density and especially radiative direct detection of the leptonic DM are also investigated, stressing the difference from previous lepton-flavored DM models.

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.

Adverse effects of fluoride towards thyroid hormone metabolism

Directory of Open Access Journals (Sweden)

Enggar Abdullah Idris MZ

2008-03-01

Full Text Available An easily ionized fluoride compound like Sodium Fluoride (NaF has been used thus far as a dental caries prevention substance. However, fluoride ions also have a negative effect because it is very toxic. Several types of research on the effect of fluoride on guinea pigs and human beings indicate the presence synthesis obstruction of T3 and T4 that causes declined production, known as hypothyroidism. Hypothyroidism condition may obstruct tissue growth process and metabolism so as to impact various body organ systems. Preventive efforts against hypothyroidism caused by fluoride include avoiding diffusible fluoride compound intake, like NaF, in a long run systemic use, whereas efforts to overcome fluoride intoxication include consuming food that is rich in calcium, vitamin D, and antioxidant.

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.

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.

Unified flavor symmetry from warped dimensions

Energy Technology Data Exchange (ETDEWEB)

Frank, Mariana, E-mail: mariana.frank@concordia.ca [Department of Physics, Concordia University, 7141 Sherbrooke St. West, Montreal, Quebec, H4B 1R6 (Canada); Hamzaoui, Cherif, E-mail: hamzaoui.cherif@uqam.ca [Groupe de Physique Théorique des Particules, Département des Sciences de la Terre et de L' Atmosphère, Université du Québec à Montréal, Case Postale 8888, Succ. Centre-Ville, Montréal, Québec, H3C 3P8 (Canada); Pourtolami, Nima, E-mail: n_pour@live.concordia.ca [Department of Physics, Concordia University, 7141 Sherbrooke St. West, Montreal, Quebec, H4B 1R6 (Canada); Toharia, Manuel, E-mail: mtoharia@physics.concordia.ca [Department of Physics, Concordia University, 7141 Sherbrooke St. West, Montreal, Quebec, H4B 1R6 (Canada)

2015-03-06

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

Heavy flavored jet modification in CMS

CERN Document Server

AUTHOR|(CDS)2084335

2016-01-01

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...

Fluoride and Water (For Parents)

Science.gov (United States)

... risk of tooth decay" on the label. The Controversy Over Fluoride Opponents of water fluoridation have questioned ... Us Contact Us Partners Editorial Policy Permissions Guidelines Privacy Policy & Terms of Use Notice of Nondiscrimination Visit ...

Supersymmetry: Compactification, flavor, and dualities

Science.gov (United States)

Heidenreich, Benjamin Jones

We describe several new research directions in the area of supersymmetry. In the context of low-energy supersymmetry, we show that the assumption of R-parity can be replaced with the minimal flavor violation hypothesis, solving the issue of nucleon decay and the new physics flavor problem in one stroke. The assumption of minimal flavor violation uniquely fixes the form of the baryon number violating vertex, leading to testable predictions. The NLSP is unstable, and decays promptly to jets, evading stringent bounds on vanilla supersymmetry from LHC searches, whereas the gravitino is long-lived, and can be a dark matter component. In the case of a sbottom LSP, neutral mesinos can form and undergo oscillations before decaying, leading to same sign tops, and allowing us to place constraints on the model in this case. We show that this well-motivated phenomenology can be naturally explained by spontaneously breaking a gauged flavor symmetry at a high scale in the presence of additional vector-like quarks, leading to mass mixings which simultaneously generate the flavor structure of the baryon-number violating vertex and the Standard Model Yukawa couplings, explaining their minimal flavor violating structure. We construct a model which is robust against Planck suppressed corrections and which also solves the mu problem. In the context of flux compactifications, we begin a study of the local geometry near a stack of D7 branes supporting a gaugino condensate, an integral component of the KKLT scenario for Kahler moduli stabilization. We obtain an exact solution for the geometry in a certain limit using reasonable assumptions about symmetries, and argue that this solution exhibits BPS domain walls, as expected from field theory arguments. We also begin a larger program of understanding general supersymmetric compactifications of type IIB string theory, reformulating previous results in an SL(2, R ) covariant fashion. Finally, we present extensive evidence for a new class of

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.

Physiologic Conditions Affect Toxicity of Ingested Industrial Fluoride

OpenAIRE

Richard Sauerheber

2013-01-01

The effects of calcium ion and broad pH ranges on free fluoride ion aqueous concentrations were measured directly and computed theoretically. Solubility calculations indicate that blood fluoride concentrations that occur in lethal poisonings would decrease calcium below prevailing levels. Acute lethal poisoning and also many of the chronic effects of fluoride involve alterations in the chemical activity of calcium by the fluoride ion. Natural calcium fluoride with low solubility and toxicity ...

Fluoride Removal from Water by Reverse Osmosis Membrane

Directory of Open Access Journals (Sweden)

Sara Namavar

2013-09-01

Full Text Available As fluoride concentration in drinking water is one of the effective parameters in human health, finding the way to remove excess amount of fluoride from drinking water is very important in water supply projects. Today, with developing in technology and finding new methods, the use of membrane technology for producing fresh water get improved. In this study the efficiency of reverse osmosis method to remove fluoride from water was investigated. Initial concentration of fluoride, sulfate and electrical conductivity in feed water and the effect of associated cation with fluoride ion were studied. All tests adapted from “Standard Methods for Examination of Water and Wastewater”. Determination of fluoride concentration was done according the standard SPANDS method by using a spectrophotometer DR/5000. Obtain results show that with increasing in concentration of fluoride and sulfate and electrical conductivity in feed water the efficiency of RO membrane to remove fluoride reduced. In addition, this efficiency for CaF2 was higher than NaF.

FLUORIDE: A REVIEW OF USE AND EFFECTS ON HEALTH.

Science.gov (United States)

Kanduti, Domen; Sterbenk, Petra; Artnik, Barbara

2016-04-01

Appropriate oral health care is fundamental for any individual's health. Dental caries is still one of the major public health problems. The most effective way of caries prevention is the use of fluoride. The aim of our research was to review the literature about fluoride toxicity and to inform physicians, dentists and public health specialists whether fluoride use is expedient and safe. Data we used in our review were systematically searched and collected from web pages and documents published from different international institutions. Fluoride occurs naturally in our environment but we consume it in small amounts. Exposure can occur through dietary intake, respiration and fluoride supplements. The most important factor for fluoride presence in alimentation is fluoridated water. Methods, which led to greater fluoride exposure and lowered caries prevalence, are considered to be one of the greatest accomplishments in the 20th century`s public dental health. During pregnancy, the placenta acts as a barrier. The fluoride, therefore, crosses the placenta in low concentrations. Fluoride can be transmitted through the plasma into the mother's milk; however, the concentration is low. The most important action of fluoride is topical, when it is present in the saliva in the appropriate concentration. The most important effect of fluoride on caries incidence is through its role in the process of remineralization and demineralization of tooth enamel. Acute toxicity can occur after ingesting one or more doses of fluoride over a short time period which then leads to poisoning. Today, poisoning is mainly due to unsupervised ingestion of products for dental and oral hygiene and over-fluoridated water. Even though fluoride can be toxic in extremely high concentrations, it`s topical use is safe. The European Academy of Paediatric Dentistry (EAPD) recommends a preventive topical use of fluoride supplements because of their cariostatic effect.

Strontium-90 fluoride data sheet

Energy Technology Data Exchange (ETDEWEB)

Fullam, H.T.

1981-06-01

This report is a compilation of available data and appropriate literature references on the properties of strontium-90 fluoride and nonradioactive strontium fluoride. The objective of the document is to compile in a single source pertinent data to assist potential users in the development, licensing, and use of /sup 90/SrF/sub 2/-fueled radioisotope heat sources for terrestrial power conversion and thermal applications. The report is an update of the Strontium-90 Fluoride Data Sheet (BNWL-2284) originally issued in April 1977.

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.

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

Systematic model building with flavor symmetries

International Nuclear Information System (INIS)

Plentinger, Florian

2009-01-01

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 μ → eγ, τ → μγ, and τ → eγ 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 to search for phenomenological

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

OpenAIRE

Muthumalage, Thivanka; Prinz, Melanie; Ansah, Kwadwo O.; Gerloff, Janice; Sundar, Isaac K.; Rahman, Irfan

2018-01-01

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 flavorin...

Potential fluoride toxicity from oral medicaments: A review

OpenAIRE

Rizwan Ullah; Muhammad Sohail Zafar; Nazish Shahani

2017-01-01

The beneficial effects of fluoride on human oral health are well studied. There are numerous studies demonstrating that a small amount of fluoride delivered to the oral cavity decreases the prevalence of dental decay and results in stronger teeth and bones. However, ingestion of fluoride more than the recommended limit leads to toxicity and adverse effects. In order to update our understanding of fluoride and its potential toxicity, we have described the mechanisms of fluoride metabolism, tox...

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)

Fluoride release and cariostatic potential of orthodontic adhesives with and without daily fluoride rinsing.

NARCIS (Netherlands)

Chin, M.Y.; Sandham, A.; Rumachik, E.N.; Ruben, J.L.; Huysmans, M.C.D.N.J.M.

2009-01-01

INTRODUCTION: In this study, we aimed to evaluate the fluoride-release profiles and caries lesion development in an enamel model with brackets cemented with 4 orthodontic adhesives with and without daily fluoride exposure. METHODS: Four orthodontic adhesives (Ketac Cem mu, 3M ESPE, Seefeld, Germany;

Fluoride release and cariostatic potential of orthodontic adhesives with and without daily fluoride rinsing

NARCIS (Netherlands)

Chin, Yeen; Sandham, John; Rumachik, Elena N.; Ruben, Jan L.; Huysmans, Marie-Charlotte D. N. J. M.

2009-01-01

Introduction: In this study, we aimed to evaluate the fluoride-release profiles and caries lesion development in an enamel model with brackets cemented with 4 orthodontic adhesives with and without daily fluoride exposure. Methods: Four orthodontic adhesives (Ketac Cem mu, 3M ESPE, Seefeld, Germany;

Inhibition of cellular oxidation by fluoride

Energy Technology Data Exchange (ETDEWEB)

Borei, H

1945-01-01

An attempt has been made to investigate the inhibition by fluoride of the oxidative processes which occur in the cell by way of the cytochrome oxidase-cytochrome system. Some chemical and physical properties of the fluoride ion are discussed, together with certain quantitative methods for the determination of fluoride. An exhaustive review of the literature concerning the effect of fluoride on enzymic processes has been compiled. The experiments have shown that the point of the attack by fluoride is to be found among the cytochromes. The inhibitory mechanism appears to be such that the haemoprotein is prevented from taking part in the preceding and succeeding links in the reaction chain. The blocking action leaves the prosthetic group of the haemoprotein completely unchanged. The experimental results indicate the formation of a fluorophosphoprotein complex, analogous to that found in the case of enolase. Magnesium may possibly play a part in this process.

Acute toxicity of uranium hexafluoride, uranyl fluoride and hydrogen fluoride

International Nuclear Information System (INIS)

Just, R.A.

1988-01-01

Uranium hexafluoride (UF 6 ) released into the atmosphere will react rapidly with moisture in the air to form the hydrolysis products uranyl fluoride (UO 2 F 2 ) and hydrogen fluoride (HF). Uranium compounds such as UF 6 and UO 2 F 2 exhibit both chemical toxicity and radiological effects, while HF exhibits only chemical toxicity. This paper describes the development of a methodology for assessing the human health consequences of a known acute exposure to a mixture of UF 6 , UO 2 F 2 , and HF. 4 refs., 2 figs., 5 tabs

Evaluation of toxic action of fluorides on agricultural plants

Directory of Open Access Journals (Sweden)

V. N. Grishko

2007-03-01

Full Text Available The toxicity of potassium fluoride, sodium fluoride and ammonium fluoride for pea, maize, oat and onion was studied. It was found that the level of the toxic influence had grown with increase of fluoride concentration in the media of growth (from 5 to 100 mg of F–/l. By increase of the toxic influence the agricultural crops are disposed in the following row: oat < onion < maize < pea. Ammonium fluoride demonstrates lesser toxicity, than potassium and sodium fluorides. Under low concentrations of fluoride compounds (5 and 10 mg of F–/l stimulation of roots growth is noted only for the oat.

Democratic (s)fermions and lepton flavor violation

Science.gov (United States)

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

2003-09-01

The democratic approach to account for fermion masses and mixing is known to be successful not only in the quark sector but also in the lepton sector. Here we extend this ansatz to supersymmetric standard models, in which the Kähler potential obeys the underlying S3 flavor symmetries. The requirement of neutrino bi-large mixing angles constrains the form of the Kähler potential for left-handed lepton multiplets. We find that right-handed sleptons can have nondegenerate masses and flavor mixing, while left-handed sleptons are argued to have universal and hence flavor-blind masses. This mass pattern is testable in future collider experiments when superparticle masses will be measured precisely. Lepton flavor violation arises in this scenario. In particular, μ→eγ is expected to be observed in a planned future experiment if supersymmetry breaking scale is close to the weak scale.

Democratic (s)fermions and lepton flavor violation

International Nuclear Information System (INIS)

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

2003-01-01

The democratic approach to account for fermion masses and mixing is known to be successful not only in the quark sector but also in the lepton sector. Here we extend this ansatz to supersymmetric standard models, in which the Kaehler potential obeys the underlying S 3 flavor symmetries. The requirement of neutrino bi-large mixing angles constrains the form of the Kaehler potential for left-handed lepton multiplets. We find that right-handed sleptons can have nondegenerate masses and flavor mixing, while left-handed sleptons are argued to have universal and hence flavor-blind masses. This mass pattern is testable in future collider experiments when superparticle masses will be measured precisely. Lepton flavor violation arises in this scenario. In particular, μ→eγ is expected to be observed in a planned future experiment if supersymmetry breaking scale is close to the weak scale

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.

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.

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

Flavored quantum Boltzmann equations

International Nuclear Information System (INIS)

Cirigliano, Vincenzo; Lee, Christopher; Ramsey-Musolf, Michael J.; Tulin, Sean

2010-01-01

We derive from first principles, using nonequilibrium field theory, the quantum Boltzmann equations that describe the dynamics of flavor oscillations, collisions, and a time-dependent mass matrix in the early universe. Working to leading nontrivial order in ratios of relevant time scales, we study in detail a toy model for weak-scale baryogenesis: two scalar species that mix through a slowly varying time-dependent and CP-violating mass matrix, and interact with a thermal bath. This model clearly illustrates how the CP asymmetry arises through coherent flavor oscillations in a nontrivial background. We solve the Boltzmann equations numerically for the density matrices, investigating the impact of collisions in various regimes.

Lepton flavor violation and seesaw symmetries

Energy Technology Data Exchange (ETDEWEB)

Aristizabal Sierra, D., E-mail: daristizabal@ulg.ac.be [Universite de Liege, IFPA, Department AGO (Belgium)

2013-03-15

When the standard model is extended with right-handed neutrinos the symmetries of the resulting Lagrangian are enlarged with a new global U(1){sub R} Abelian factor. In the context of minimal seesaw models we analyze the implications of a slightly broken U(1){sub R} symmetry on charged lepton flavor violating decays. We find, depending on the R-charge assignments, models where charged lepton flavor violating rates can be within measurable ranges. In particular, we show that in the resulting models due to the structure of the light neutrino mass matrix muon flavor violating decays are entirely determined by neutrino data (up to a normalization factor) and can be sizable in a wide right-handed neutrino mass range.

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.

Determination of Fluoride in Different Toothpaste Formulations

International Nuclear Information System (INIS)

Kamau, N.G.; Njoroge, M.; Njau, M.

1998-01-01

Fluoride ion selective electrode was used to determine fluoride ion concentrations in seven brands of toothpaste. These were the only available formulations found in Kenya. The brands were classified into three groups-fluoridated, non fluoridated or not indicated. However, there was no independent indication of their quantitative composition. The analysed brands had fluoride content between 0.0033% and 0.096%. These values compared favourably with those obtained elsewhere. The calculated lowest limit of detection (LLD) was 0.01 ppmF- . The mean calibration curve gave a slope of of -50.0mV. which was not significantly different from the theoretical value of 5.88mV at 23 degrees celsius at 95% confidence level

Anhydrous hydrogen fluoride electrolyte battery. [Patent application

Science.gov (United States)

Not Available

1972-06-26

It is an object of the invention to provide a primary cell or battery using ammonium fluoride--anhydrous hydrogen fluoride electrolyte having improved current and power production capabilities at low temperatures. It is operable at temperatures substantially above the boiling point of hydrogen fluoride. (GRA)

Fluoride ions vs removal technologies: A study

Directory of Open Access Journals (Sweden)

Jagvir Singh

2016-11-01

Full Text Available Literature reported that drinking water is a precious and scarce resource and it has to be protected and kept free from any kind of contamination. Further, it has to be used carefully without wasting. Literature also reported that fluoride bearing rocks are abundant in India, as a result, fluoride leaches out and contaminates the adjacent water and soil resources. A high concentration of fluoride ions in ground water increases up to more than 30 mg/L. This high concentration of fluoride ions causes many harmful and dangerous effects on our datum. Fluoride ions in larger quantities i.e. 20–80 mg/day taken over a period of 10–20 years result in crippling and skeletal fluorosis, severely damaging the bone. In the present scenario, there is a continuously increasing worldwide concern for the development of fluoride treatment technologies. Possibilities of reducing the high fluorine content in groundwater are by defluorination process/dilution with the surface water which is a very simple technique but the addition of Ca2+ ions to a solution in contact with fluorite when experimented in distilled water caused an appreciable decrease in fluoride concentration. In this review article, we emphasized the relationship between high concentrations of fluoride ions and their compounds and their health impact.

Risk Assessment of Fluoride Intake from Tea in the Republic of Ireland and its Implications for Public Health and Water Fluoridation

Science.gov (United States)

Waugh, Declan T.; Potter, William; Limeback, Hardy; Godfrey, Michael

2016-01-01

The Republic of Ireland (RoI) is the only European Country with a mandatory national legislation requiring artificial fluoridation of drinking water and has the highest per capita consumption of black tea in the world. Tea is a hyperaccumulator of fluoride and chronic fluoride intake is associated with multiple negative health outcomes. In this study, fifty four brands of the commercially available black tea bag products were purchased and the fluoride level in tea infusions tested by an ion-selective electrode method. The fluoride content in all brands tested ranged from 1.6 to 6.1 mg/L, with a mean value of 3.3 mg/L. According to our risk assessment it is evident that the general population in the RoI is at a high risk of chronic fluoride exposure and associated adverse health effects based on established reference values. We conclude that the culture of habitual tea drinking in the RoI indicates that the total cumulative dietary fluoride intake in the general population could readily exceed the levels known to cause chronic fluoride intoxication. Evidence suggests that excessive fluoride intake may be contributing to a wide range of adverse health effects. Therefore from a public health perspective, it would seem prudent and sensible that risk reduction measures be implemented to reduce the total body burden of fluoride in the population. PMID:26927146

Randall-Sundrum models vs. supersymmetry. The different flavor signatures

International Nuclear Information System (INIS)

Gori, Stefania

2010-07-01

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) L x SU(2) R x P 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 ΔF=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 s 0 - anti B s 0 system, the rare decays B s,d →μ + μ - and K→πνanti ν 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.)

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.)

Simulating nonlinear neutrino flavor evolution

Energy Technology Data Exchange (ETDEWEB)

Duan, H [Institute for Nuclear Theory, University of Washington, Seattle, WA 98195 (United States); Fuller, G M [Department of Physics, University of California, San Diego, La Jolla, CA 92093 (United States); Carlson, J [Theoretical Division, Los Alamos National Laboratory, Los Alamos, NM 87545 (United States)], E-mail: hduan@phys.washington.edu, E-mail: gfuller@ucsd.edu, E-mail: carlson@lanl.gov

2008-10-01

We discuss a new kind of astrophysical transport problem: the coherent evolution of neutrino flavor in core collapse supernovae. Solution of this problem requires a numerical approach which can simulate accurately the quantum mechanical coupling of intersecting neutrino trajectories and the associated nonlinearity which characterizes neutrino flavor conversion. We describe here the two codes developed to attack this problem. We also describe the surprising phenomena revealed by these numerical calculations. Chief among these is that the nonlinearities in the problem can engineer neutrino flavor transformation which is dramatically different to that in standard Mikheyev-Smirnov-Wolfenstein treatments. This happens even though the neutrino mass-squared differences are measured to be small, and even when neutrino self-coupling is sub-dominant. Our numerical work has revealed potential signatures which, if detected in the neutrino burst from a Galactic core collapse event, could reveal heretofore unmeasurable properties of the neutrinos, such as the mass hierarchy and vacuum mixing angle {theta}{sub 13}.

Simulating nonlinear neutrino flavor evolution

Science.gov (United States)

Duan, H.; Fuller, G. M.; Carlson, J.

2008-10-01

We discuss a new kind of astrophysical transport problem: the coherent evolution of neutrino flavor in core collapse supernovae. Solution of this problem requires a numerical approach which can simulate accurately the quantum mechanical coupling of intersecting neutrino trajectories and the associated nonlinearity which characterizes neutrino flavor conversion. We describe here the two codes developed to attack this problem. We also describe the surprising phenomena revealed by these numerical calculations. Chief among these is that the nonlinearities in the problem can engineer neutrino flavor transformation which is dramatically different to that in standard Mikheyev Smirnov Wolfenstein treatments. This happens even though the neutrino mass-squared differences are measured to be small, and even when neutrino self-coupling is sub-dominant. Our numerical work has revealed potential signatures which, if detected in the neutrino burst from a Galactic core collapse event, could reveal heretofore unmeasurable properties of the neutrinos, such as the mass hierarchy and vacuum mixing angle θ13.

Flavorful leptoquarks at hadron colliders

Science.gov (United States)

Hiller, Gudrun; Loose, Dennis; Nišandžić, Ivan

2018-04-01

B -physics data and flavor symmetries suggest that leptoquarks can have masses as low as a few O (TeV ) , predominantly decay to third generation quarks, and highlight p p →b μ μ signatures from single production and p p →b b μ μ from pair production. Abandoning flavor symmetries could allow for inverted quark hierarchies and cause sizable p p →j μ μ and j j μ μ cross sections, induced by second generation couplings. Final states with leptons other than muons including lepton flavor violation (LFV) ones can also arise. The corresponding couplings can also be probed by precision studies of the B →(Xs,K*,ϕ )e e distribution and LFV searches in B -decays. We demonstrate sensitivity in single leptoquark production for the large hadron collider (LHC) and extrapolate to the high luminosity LHC. Exploration of the bulk of the parameter space requires a hadron collider beyond the reach of the LHC, with b -identification capabilities.

Structural study of chlorine tri-fluoride and bromine penta-fluoride in liquid and solid phase

International Nuclear Information System (INIS)

Rousson, R.

1973-01-01

This research thesis reports the structural study of chlorine tri-fluoride and bromine penta-fluoride between 20 C and about -265 C. After some generalities on these compounds and a presentation of the experimental technique, the author reports and discusses results obtained with these both compounds: Raman spectrum for the liquid and for the solid phase, infrared spectrum for the solid phase, calorimetric measurements. In the case of chlorine tri-fluoride, the author studies the evolution of the liquid spectrum with temperature, shows the existence of an intermediate solid phase, and compares results obtained by Raman spectroscopy and nuclear magnetic resonance. He also applies to bromine penta-fluoride an analysis of normal coordinates of a XF 5 molecule: relationship between force constants and vibration frequencies, application of Wilson method, resolution of the molecular equation, determination of normal vibration modes [fr

Current status of fluoride volatility method development

Energy Technology Data Exchange (ETDEWEB)

Uhlir, J.; Marecek, M.; Skarohlid, J. [UJV - Nuclear Research Institute, Research Centre Rez, CZ-250 68 Husinec - Rez 130 (Czech Republic)

2013-07-01

The Fluoride Volatility Method is based on a separation process, which comes out from the specific property of uranium, neptunium and plutonium to form volatile hexafluorides whereas most of fission products (mainly lanthanides) and higher transplutonium elements (americium, curium) present in irradiated fuel form nonvolatile tri-fluorides. Fluoride Volatility Method itself is based on direct fluorination of the spent fuel, but before the fluorination step, the removal of cladding material and subsequent transformation of the fuel into a powdered form with a suitable grain size have to be done. The fluorination is made with fluorine gas in a flame fluorination reactor, where the volatile fluorides (mostly UF{sub 6}) are separated from the non-volatile ones (trivalent minor actinides and majority of fission products). The subsequent operations necessary for partitioning of volatile fluorides are the condensation and evaporation of volatile fluorides, the thermal decomposition of PuF{sub 6} and the finally distillation and sorption used for the purification of uranium product. The Fluoride Volatility Method is considered to be a promising advanced pyrochemical reprocessing technology, which can mainly be used for the reprocessing of oxide spent fuels coming from future GEN IV fast reactors.

Topological phase in two flavor neutrino oscillations

International Nuclear Information System (INIS)

Mehta, Poonam

2009-01-01

We show that the phase appearing in neutrino flavor oscillation formulae has a geometric and topological contribution. We identify a topological phase appearing in the two flavor neutrino oscillation formula using Pancharatnam's prescription of quantum collapses between nonorthogonal states. Such quantum collapses appear naturally in the expression for appearance and survival probabilities of neutrinos. Our analysis applies to neutrinos propagating in vacuum or through matter. For the minimal case of two flavors with CP conservation, our study shows for the first time that there is a geometric interpretation of the neutrino oscillation formulae for the detection probability of neutrino species.

Fluoride ions vs removal technologies: A study

OpenAIRE

Singh, Jagvir; Singh, Prashant; Singh, Anuradha

2016-01-01

Literature reported that drinking water is a precious and scarce resource and it has to be protected and kept free from any kind of contamination. Further, it has to be used carefully without wasting. Literature also reported that fluoride bearing rocks are abundant in India, as a result, fluoride leaches out and contaminates the adjacent water and soil resources. A high concentration of fluoride ions in ground water increases up to more than 30 mg/L. This high concentration of fluoride ions ...

Water fluoridation in 40 Brazilian cities: 7 year analysis

Directory of Open Access Journals (Sweden)

Suzely Adas Saliba MOIMAZ

2013-01-01

Full Text Available Objectives Fluoride levels in the public water supplies of 40 Brazilian cities were analyzed and classified on the basis of risk/benefit balance. Material and Methods Samples were collected monthly over a seven-year period from three sites for each water supply source. The samples were analyzed in duplicate in the laboratory of the Center for Research in Public Health - UNESP using an ion analyzer coupled to a fluoride-specific electrode. Results A total of 19,533 samples were analyzed, of which 18,847 were artificially fluoridated and 686 were not artificially fluoridated. In samples from cities performing water fluoridation, 51.57% (n=9,720 had fluoride levels in the range of 0.55 to 0.84 mg F/L; 30.53% (n=5,754 were below 0.55 mg F/L and 17.90% (n=3,373 were above 0.84 mg F/L (maximum concentration=6.96 mg F/L. Most of the cities performing fluoridation that had a majority of samples with fluoride levels above the recommended parameter had deep wells and more than one source of water supply. There was some variability in the fluoride levels of samples from the same site and between collection sites in the same city. Conclusions The majority of samples from cities performing fluoridation had fluoride levels within the range that provides the best combination of risks and benefits, minimizing the risk of dental fluorosis while preventing dental caries. The conduction of studies about water distribution systems is suggested in cities with high natural fluoride concentrations in order to optimize the use of natural fluoride for fluoridation costs and avoid the risk of dental fluorosis.

Extraordinary phenomenology from warped flavor triviality

International Nuclear Information System (INIS)

Delaunay, Cedric; Gedalia, Oram; Lee, Seung J.; Perez, Gilad; Ponton, Eduardo

2011-01-01

Anarchic warped extra dimensional models provide a solution to the hierarchy problem. They can also account for the observed flavor hierarchies, but only at the expense of little hierarchy and CP problems, which naturally require a Kaluza-Klein (KK) scale beyond the LHC reach. We have recently shown that when flavor issues are decoupled, and assumed to be solved by UV physics, the framework's parameter space greatly opens. Given the possibility of a lower KK scale and composite light quarks, this class of flavor triviality models enjoys a rather exceptional phenomenology, which is the focus of this Letter. We also revisit the anarchic RS EDM problem, which requires m KK ≥12 TeV, and show that it is solved within flavor triviality models. Interestingly, our framework can induce a sizable differential tt-bar forward-backward asymmetry, and leads to an excess of massive boosted di-jet events, which may be linked to the recent findings of the CDF Collaboration. This feature may be observed by looking at the corresponding planar flow distribution, which is presented here. Finally we point out that the celebrated standard model preference towards a light Higgs is significantly reduced within our framework.

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…

U(3)-flavor nonet scalar as an origin of the flavor mass spectra

International Nuclear Information System (INIS)

Koide, Yoshio

2008-01-01

According to an idea that the quark and lepton mass spectra originate in a VEV structure of a U(3)-flavor nonet scalar Φ, the mass spectra of the down-quarks and charged leptons are investigated. The U(3) flavor symmetry is spontaneously and completely broken by non-zero and non-degenerated VEVs of Φ, without passing any subgroup of U(3). The ratios (m e +m μ +m τ )/(√(m e )+√(m μ )+√(m τ )) 2 and √(m e m μ m τ )/(√(m e )+√(m μ )+√(m τ )) 3 are investigated based on a toy model

THE USE OF FLUORIDE AND ITS EFFECT ON HEALTH

Directory of Open Access Journals (Sweden)

Domen Kanduti

2016-07-01

Full Text Available Appropriate oral health care is fundamental for any individual’s health. Dental caries is still one of the major public health problems. The most effective way of caries prevention is the use of fluoride. Fluoride occurs naturally in our environment and is always present in our lives. However, the concentration differs from area to area. Exposure can occur through diet, respiration and fluoride supplements. During pregnancy, the placenta acts as a barrier. The fluoride, therefore, crosses the placenta in low concentrations. Drinking water in Slovenia is not fluoridated; the amount of naturally present fluoride is very low. Fluoride can be toxic in extremely high concentrations. The most important effect of fluoride on caries incidence is through its role in the process of remineralisation and demineralisation of tooth enamel. The European Academy of Paediatric Dentistry (EAPD recommends a preventive topical use of fluoride supplements because of their cariostatic effect. 

Histopathological changes of renal tissue following sodium fluoride administration in two consecutive generations of mice. Correlation with the urinary elimination of fluoride.

Science.gov (United States)

Dimcevici Poesina, Nicoleta; Bălălău, Cristian; Nimigean, Vanda Roxana; Nimigean, Victor; Ion, Ion; Baconi, Daniela; Bârcă, Maria; Băran Poesina, Violeta

2014-01-01

The present study was designed to investigate the toxic effects (evaluated as histopathological changes) of sodium fluoride on the kidney in two consecutive generations of NMRI mice. An attempt to correlate the toxicity with the urinary elimination of fluoride has been made, as urinary fluoride excretion has been widely used as an indicator of fluoride intake and exposure. Six mixed (males and females) animal groups have been constituted by dividing the populations of mice derived from pregnant females (named "mothers" 0.5 mg sodium fluoride) treated with 0.5 mg sodium fluoride by daily gavage and pregnant females (named "mothers" 0.25 mg sodium fluoride) treated with 0.25 mg sodium fluoride by daily gavage; three types of sodium fluoride treatments were administrated: homeopathic, allopathic-homeopathic and allopathic. When the animals reached the adulthood, by randomization, they were selected in pairs for giving birth to the second generation of mice. No treatments were administrated to the second generation of mice; thus, the urinary elimination of fluoride in the second generation is attributed to exposure at sodium fluoride before birth. The administration of sodium fluoride to the first generation (F1) is realized until the mice reached the adulthood. For the first generation, the urine was collected at three times, every three weeks: at the age of four weeks, seven weeks and 11 weeks; single sampling urine, at the age of four weeks, has been conducted for the second generation. The urine samples have been analyzed using the ion selective electrode method for fluoride. For the histopathological examination, the animals were killed by cervical dislocation; the kidneys were collected in a 10% formalin solution. The preparation of samples for optical microscopy was realized with Hematoxylin-Eosin staining. The results indicate that the elimination of fluoride was similar (at the second evaluation, at 7-week-old of the first generation) for the both generations

Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor.

Directory of Open Access Journals (Sweden)

Xinzhuang Zhang

Full Text Available The aim of this study was to assess the ability of electronic tongue system TS-5000Z to evaluate meat quality based on flavor assessment, recognition and correlation with the meat chemical composition. Meat was sampled from eighteen beef cattle including 6 Wagyu breed cattle, 6 Angus breed cattle and 6 Simmental breed cattle. Chemical composition including dry matter, crude protein, fat, ash, cholesterol and taurine and flavor of the meat were measured. The results showed that different breed cattle had different chemical compositions and flavor, which contains sourness, umami, saltiness, bitterness, astringency, aftertaste from astringency, aftertaste from bitterness and aftertaste from umami, respectively. A principal component analysis (PCA showed an easily visible separation between different breeds of cattle and indicated that TS-5000Z made a rapid identification of different breeds of cattle. In addition, TS-5000Z seemed to be used to predict the chemical composition according to its correlation with the flavor. In conclusion, TS-5000Z would be used as a rapid analytical tool to evaluate the beef quality both qualitatively and quantitatively, based on flavor assessment, recognition and chemical composition according to its correlation with flavor.

Method for identifying particulate fluoride compounds

Energy Technology Data Exchange (ETDEWEB)

Tufts, B J

1960-01-01

A method is described for identifying particulates containing fluorides and other complex fluorine compounds such as fluorosilicate in samples collected on membrane filters. The filter is treated with lead chloride to precipitate lead chlorofluoride at each fluoride-containing spot. This microspot is identified by examination in a light microscope. Sulfate and phosphate, which also precipitate if present, can be distinguished and do not interfere. Calibrations are given for the fluorides and the more insoluble salts, relating the original particle size to the reaction site size. Thus, the mass of the particles can be calculated. Results of some field tests in an area of fluoride pollution are given, and compared with standard testing procedures.

Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation

Directory of Open Access Journals (Sweden)

Maijon Purba

2014-09-01

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

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.

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)

Large Top-Quark Mass and Nonlinear Representation of Flavor Symmetry

International Nuclear Information System (INIS)

Feldmann, Thorsten; Mannel, Thomas

2008-01-01

We consider an effective theory (ET) approach to flavor-violating processes beyond the standard model, where the breaking of flavor symmetry is described by spurion fields whose low-energy vacuum expectation values are identified with the standard model Yukawa couplings. Insisting on canonical mass dimensions for the spurion fields, the large top-quark Yukawa coupling also implies a large expectation value for the associated spurion, which breaks part of the flavor symmetry already at the UV scale Λ of the ET. Below that scale, flavor symmetry in the ET is represented in a nonlinear way by introducing Goldstone modes for the partly broken flavor symmetry and spurion fields transforming under the residual symmetry. As a result, the dominance of certain flavor structures in rare quark decays can be understood in terms of the 1/Λ expansion in the ET

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

Flavor and CP violations from sleptons at the Muon Collider

International Nuclear Information System (INIS)

Cheng, H.-C.

1997-12-01

Supersymmetric theories generally have new flavor and CP violation sources in the squark and slepton mass matrices. They will contribute to the lepton flavor violation processes, such as μ→eγ, which can be probed far below the current bound with an intense muon source at the front end of the muon collider. In addition, if sleptons can be produced at the muon collider, the flavor violation can occur at their production and decay, allowing us to probe the flavor mixing structure directly. Asymmetry between numbers of μ + e - and e + μ - events will be a sign for CP violation in supersymmetric flavor mixing

Community water fluoridation on the Internet and social media.

Science.gov (United States)

Mertz, Aaron; Allukian, Myron

2014-01-01

In the United States, 95 percent of teens and 85 percent of adults use the Internet. Two social media outlets, Facebook and Twitter, reach more than 150 billion users. This study describes anti-fluoridation activity and dominance on the Internet and social media, both of which are community water fluoridation (CWF) information sources. Monthly website traffic to major fluoridation websites was determined from June 2011 to May 2012. Facebook, Twitter, and YouTube fluoridation activity was categorized as "proCWF" or "anti-CWF." Twitter's anti-CWF tweets were further subcategorized by the argument used against CWF. Anti-CWF website traffic was found to exceed proCWF activity five- to sixty-fold. Searching "fluoride" and "fluoridation" on Facebook resulted in 88 to 100 percent anti-CWF groups and pages; "fluoridation" on Twitter and YouTube resulted in 64 percent anti-CWF tweets and 99 percent anti-CWF videos, respectively. "Cancer, " "useless, " and "poisonous" were the three major arguments used against fluoridation. Anti-fluoridation information significantly dominates the Internet and social media. Thousands of people are being misinformed daily about the safety, health, and economic benefits of fluoridation.

Biomonitoring Equivalents for interpretation of urinary fluoride.

Science.gov (United States)

Aylward, L L; Hays, S M; Vezina, A; Deveau, M; St-Amand, A; Nong, A

2015-06-01

Exposure to fluoride is widespread due to its natural occurrence in the environment and addition to drinking water and dental products for the prevention of dental caries. The potential health risks of excess fluoride exposure include aesthetically unacceptable dental fluorosis (tooth mottling) and increased skeletal fragility. Numerous organizations have conducted risk assessments and set guidance values to represent maximum recommended exposure levels as well as recommended adequate intake levels based on potential public health benefits of fluoride exposure. Biomonitoring Equivalents (BEs) are estimates of the average biomarker concentrations corresponding to such exposure guidance values. The literature on daily urinary fluoride excretion rates as a function of daily fluoride exposure was reviewed and BE values corresponding to the available US and Canadian exposure guidance values were derived for fluoride in urine. The derived BE values range from 1.1 to 2.1mg/L (1.2-2.5μg/g creatinine). Concentrations of fluoride in single urinary spot samples from individuals, even under exposure conditions consistent with the exposure guidance values, may vary from the predicted average concentrations by several-fold due to within- and across-individual variation in urinary flow and creatinine excretion rates and due to the rapid elimination kinetics of fluoride. Thus, the BE values are most appropriately applied to screen population central tendency estimates for biomarker concentrations rather than interpretation of individual spot sample concentrations. Copyright © 2015. Published by Elsevier Inc.

FLUORIDE SORPTION USING MORRINGA INDICA-BASED ACTIVATED CARBON

Directory of Open Access Journals (Sweden)

G. Karthikeyan, S. Siva Ilango

2007-01-01

Full Text Available Batch adsorption experiments using activated carbon prepared from Morringa Indica bark were conducted to remove fluoride from aqueous solution. A minimum contact time of 25 min was required for optimum fluoride removal. The influence of adsorbent, dose, pH, co-ions (cations and anions on fluoride removal by the activated carbon has been experimentally verified. The adsorption of fluoride was studied at 30 C, 40 C and 50 C. The kinetics of adsorption and adsorption isotherms at different temperatures were studied. The fluoride adsorption obeyed both Langmuir and Freundlich isotherms and followed a pseudo first order kinetic model. The thermodynamic studies revealed that the fluoride adsorption by Morringa Indica is an endothermic process indicating an increase in sorption rate at higher temperatures. The negative values of G indicate the spontaneity of adsorption. SEM and XRD studies confirmed the surface morphological characteristics of the adsorbent and the deposition of fluoride on the surface of the material.

Effect of titanium tetrafluoride, amine fluoride and fluoride varnish on enamel erosion in vitro

NARCIS (Netherlands)

Vieira, A; Ruben, JL; Huysmans, MCDNJM

2005-01-01

This study aimed at evaluating the effect of 1 and 4% titanium tetrafluoride (TiF4) gels, amine fluoride (AmF) 1 and 0.25% and a fluoride varnish (FP) on the prevention of dental erosion. Two experimental groups served as controls, one with no pretreatment and another one pre-treated with a

Arrest of Root Carious Lesions via Sodium Fluoride, Chlorhexidine and Silver Diamine Fluoride In Vitro

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Gerd Göstemeyer

2017-12-01

Full Text Available Objective: To compare the root carious lesion arrest of chlorhexidine (CHX and silver diamine fluoride (SDF varnishes and/or sodium fluoride rinses (NaF in vitro. Background: Effective and easily applicable interventions for treating root carious lesions are needed, as these lesions are highly prevalent amongst elderly individuals. Methods: In 100 bovine dentin samples, artificial root carious lesions were induced using acetic acid and a continuous-culture Lactobacillus rhamnosus biofilm model. One quarter of each induced lesion was excavated and baseline dentinal bacterial counts assessed as Colony-Forming-Units (CFU per mg. Samples were allocated to one of four treatments (n = 25/group: (1 untreated control; (2 38% SDF or (3 35% CHX varnish, each applied once, plus 500 ppm daily NaF rinse in the subsequent lesion progression phase; and (4 daily NaF rinses only. Samples were re-transferred to the biofilm model and submitted to a cariogenic challenge. After six days, another quarter of each lesion was used to assess bacterial counts and the remaining sample was used to assess integrated mineral loss (ΔZ using microradiography. Results: ΔZ did not differ significantly between control (median (25th/75th percentiles: 9082 (7859/9782 vol % × µm, NaF (6704 (4507/9574 and SDF 7206 (5389/8082 (p < 0.05/Kruskal–Wallis test. CHX significantly reduced ΔZ (3385 (2447/4496 compared with all other groups (p < 0.05. Bacterial numbers did not differ significantly between control (1451 (875/2644 CFU/µg and NaF (750 (260/1401 (p > 0.05. SDF reduced bacterial counts (360 (136/1166 significantly compared with control (p < 0.05. CHX reduced bacterial counts (190 (73/517 significantly compared with NaF and control (p < 0.05. Conclusion: CHX varnish plus regular NaF rinses arrested root carious lesions most successfully.

Contact allergy to toothpaste flavors

DEFF Research Database (Denmark)

Andersen, Klaus Ejner

1978-01-01

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

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.

Fluoride-induced disruption of reproductive hormones in men

International Nuclear Information System (INIS)

Ortiz-Perez, Deogracias; Rodriguez-Martinez, Manuel; Martinez, Flavio; Borja-Aburto, V.H.; Castelo, Julio; Grimaldo, J.I.; Cruz, Esperanza de la; Carrizales, Leticia; Diaz-Barriga, Fernando

2003-01-01

Fluoride-induced reproductive effects have been reported in experimental models and in humans. However, these effects were found in heavily exposed scenarios. Therefore, in this work our objective was to study reproductive parameters in a population exposed to fluoride at doses of 3-27 mg/day (high-fluoride-exposed group--HFEG). Urinary fluoride levels, semen parameters, and reproductive hormones in serum (LH, FSH, estradiol, prolactin, inhibin-B, free and total testosterone) were measured. Results were compared with a group of individuals exposed to fluoride at lower doses: 2-13 mg/day (low-fluoride-exposed group-LFEG). A significant increase in FSH (P<0.05) and a reduction of inhibin-B, free testosterone, and prolactin in serum (P<0.05) were noticed in the HFEG. When HFEG was compared to LFEG, a decreased sensitivity was found in the FSH response to inhibin-B (P<0.05). A significant negative partial correlation was observed between urinary fluoride and serum levels of inhibin-B (r=-0.333, P=0.028) in LFEG. Furthermore, a significant partial correlation was observed between a chronic exposure index for fluoride and the serum concentrations of inhibin-B (r=-0.163, P=0.037) in HFEG. No abnormalities were found in the semen parameters studied in the present work, neither in the HFEG, nor in the LFEG. The results obtained indicate that a fluoride exposure of 3-27 mg/day induces a subclinical reproductive effect that can be explained by a fluoride-induced toxic effect in both Sertoli cells and gonadotrophs

4-phenylbutyrate Mitigates Fluoride-Induced Cytotoxicity in ALC Cells

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Maiko Suzuki

2017-05-01

Full Text Available Chronic fluoride over-exposure during pre-eruptive enamel development can cause dental fluorosis. Severe dental fluorosis is characterized by porous, soft enamel that is vulnerable to erosion and decay. The prevalence of dental fluorosis among the population in the USA, India and China is increasing. Other than avoiding excessive intake, treatments to prevent dental fluorosis remain unknown. We previously reported that high-dose fluoride induces endoplasmic reticulum (ER stress and oxidative stress in ameloblasts. Cell stress induces gene repression, mitochondrial damage and apoptosis. An aromatic fatty acid, 4-phenylbutyrate (4PBA is a chemical chaperone that interacts with misfolded proteins to prevent ER stress. We hypothesized that 4PBA ameliorates fluoride-induced ER stress in ameloblasts. To determine whether 4PBA protects ameloblasts from fluoride toxicity, we analyzed gene expression of Tgf-β1, Bcl2/Bax ratio and cytochrome-c release in vitro. In vivo, we measured fluorosis levels, enamel hardness and fluoride concentration. Fluoride treated Ameloblast-lineage cells (ALC had decreased Tgf-β1 expression and this was reversed by 4PBA treatment. The anti-apoptotic Blc2/Bax ratio was significantly increased in ALC cells treated with fluoride/4PBA compared to fluoride treatment alone. Fluoride treatment induced cytochrome-c release from mitochondria into the cytosol and this was inhibited by 4PBA treatment. These results suggest that 4PBA mitigates fluoride-induced gene suppression, apoptosis and mitochondrial damage in vitro. In vivo, C57BL/6J mice were provided fluoridated water for six weeks with either fluoride free control-chow or 4PBA-containing chow (7 g/kg 4PBA. With few exceptions, enamel microhardness, fluorosis levels, and fluoride concentrations of bone and urine did not differ significantly between fluoride treated animals fed with control-chow or 4PBA-chow. Although 4PBA mitigated high-dose fluoride toxicity in vitro, a diet

4-phenylbutyrate Mitigates Fluoride-Induced Cytotoxicity in ALC Cells.

Science.gov (United States)

Suzuki, Maiko; Everett, Eric T; Whitford, Gary M; Bartlett, John D

2017-01-01

Chronic fluoride over-exposure during pre-eruptive enamel development can cause dental fluorosis. Severe dental fluorosis is characterized by porous, soft enamel that is vulnerable to erosion and decay. The prevalence of dental fluorosis among the population in the USA, India and China is increasing. Other than avoiding excessive intake, treatments to prevent dental fluorosis remain unknown. We previously reported that high-dose fluoride induces endoplasmic reticulum (ER) stress and oxidative stress in ameloblasts. Cell stress induces gene repression, mitochondrial damage and apoptosis. An aromatic fatty acid, 4-phenylbutyrate (4PBA) is a chemical chaperone that interacts with misfolded proteins to prevent ER stress. We hypothesized that 4PBA ameliorates fluoride-induced ER stress in ameloblasts. To determine whether 4PBA protects ameloblasts from fluoride toxicity, we analyzed gene expression of Tgf -β 1, Bcl2 / Bax ratio and cytochrome-c release in vitro . In vivo , we measured fluorosis levels, enamel hardness and fluoride concentration. Fluoride treated Ameloblast-lineage cells (ALC) had decreased Tgf -β 1 expression and this was reversed by 4PBA treatment. The anti-apoptotic Blc2 / Bax ratio was significantly increased in ALC cells treated with fluoride/4PBA compared to fluoride treatment alone. Fluoride treatment induced cytochrome-c release from mitochondria into the cytosol and this was inhibited by 4PBA treatment. These results suggest that 4PBA mitigates fluoride-induced gene suppression, apoptosis and mitochondrial damage in vitro . In vivo , C57BL/6J mice were provided fluoridated water for six weeks with either fluoride free control-chow or 4PBA-containing chow (7 g/kg 4PBA). With few exceptions, enamel microhardness, fluorosis levels, and fluoride concentrations of bone and urine did not differ significantly between fluoride treated animals fed with control-chow or 4PBA-chow. Although 4PBA mitigated high-dose fluoride toxicity in vitro , a diet rich

An overview of the role of flavors in e-cigarette addiction

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Erna Krüsemann

2018-03-01

Full Text Available Background E-cigarettes are available in a wide variety of flavors, which increases sensory appeal and stimulates smoking initiation, especially among youth. To determine regulatory measures on flavors in e-cigarettes, e.g. restriction or prohibition, more insight should be obtained in the role of flavors in e-cigarette addiction. Core components of addiction are liking, learning, and wanting. We provide an overview of e-cigarette flavors related to these aspects of addiction, including differences between youth and adults, and smokers and non-smokers. In addition, we aim to identify e-liquid flavors that are representative for different flavor categories (e.g. sweet, fruit, tobacco. Methods A systematic literature review was performed in May 2017 using PubMed and EMBASE databases. Key words included terms to capture concepts associated with e-cigarettes, flavors, liking, learning, and wanting in articles published from database inception to the search date. Results were independently screened (0.92 Cohen's Kappa and reviewed. Results Searches yielded 387 unique studies of which 32 were included. Research designs varied between cross-sectional, experimental, mixed-method, case study, and longitudinal. Flavors were described as an important reason for e-cigarette initiation. Youth mainly prefer fruit and sweet flavors, while tobacco is more popular among adults. Studies used different flavor categories such as sweet, fruit, tobacco, mint, candy and dessert. E-liquids representing these categories varied across study designs (e.g., vanilla represented the sweet, candy, as well as the dessert category. Nevertheless, results of different studies were comparable for each flavor category. Conclusions Published research mainly focused on flavors for e-cigarette liking. Research gaps exist on the learning and wanting components of addiction. Our review helps researchers developing study designs to investigate e-cigarette addiction. In addition, our

Chronic fluoride toxicity: dental fluorosis.

Science.gov (United States)

Denbesten, Pamela; Li, Wu

2011-01-01

Dental fluorosis occurs as a result of excess fluoride ingestion during tooth formation. Enamel fluorosis and primary dentin fluorosis can only occur when teeth are forming, and therefore fluoride exposure (as it relates to dental fluorosis) occurs during childhood. In the permanent dentition, this would begin with the lower incisors, which complete mineralization at approximately 2-3 years of age, and end after mineralization of the third molars. The white opaque appearance of fluorosed enamel is caused by a hypomineralized enamel subsurface. With more severe dental fluorosis, pitting and a loss of the enamel surface occurs, leading to secondary staining (appearing as a brown color). Many of the changes caused by fluoride are related to cell/matrix interactions as the teeth are forming. At the early maturation stage, the relative quantity of amelogenin protein is increased in fluorosed enamel in a dose-related manner. This appears to result from a delay in the removal of amelogenins as the enamel matures. In vitro, when fluoride is incorporated into the mineral, more protein binds to the forming mineral, and protein removal by proteinases is delayed. This suggests that altered protein/mineral interactions are in part responsible for retention of amelogenins and the resultant hypomineralization that occurs in fluorosed enamel. Fluoride also appears to enhance mineral precipitation in forming teeth, resulting in hypermineralized bands of enamel, which are then followed by hypomineralized bands. Enhanced mineral precipitation with local increases in matrix acidity may affect maturation stage ameloblast modulation, potentially explaining the dose-related decrease in cycles of ameloblast modulation from ruffle-ended to smooth-ended cells that occur with fluoride exposure in rodents. Specific cellular effects of fluoride have been implicated, but more research is needed to determine which of these changes are relevant to the formation of fluorosed teeth. As further

Neutrino flavor entanglement

Energy Technology Data Exchange (ETDEWEB)

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

2013-04-15

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

Neutrino flavor entanglement

International Nuclear Information System (INIS)

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

2013-01-01

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

Health effects of fluoride pollution caused by coal burning

Energy Technology Data Exchange (ETDEWEB)

Ando, M.; Tadano, M.; Yamamoto, S.; Tamura, K.; Chen, X. [Regional Environment Division, National Institute for Environmental Studies, Tsukuba, 305-0083 Ibaraki (Japan); Asanuma, S. [Japan Institute of Rural Medicine, Usuda, Nagano (Japan); Watanabe, T. [Saku Central Hospital, Usuda, Nagano (Japan); Kondo, T. [Matsumoto Dental College, Shiojiri, Nagano (Japan); Sakurai, S. [Otsuma Women' s University, Tama, Tokyo (Japan); Ji, R.; Liang, C.; Cao, S. [Institute of Environmental Health and Engineering, Beijing (China); Hong, Z. [Shanxi Maternity and Children' s Hospital, Taiyuan (China)

2001-04-23

Recently a huge amount of fluoride in coal has been released into indoor environments by the combustion of coal and fluoride pollution seems to be increasing in some rural areas in China. Combustion of coal and coal bricks is the primary source of gaseous and aerosol fluoride and these forms of fluoride can easily enter exposed food products and the human respiratory tract. Major human fluoride exposure was caused by consumption of fluoride contaminated food, such as corn, chilies and potatoes. For each diagnostic syndrome of dental fluorosis, a log-normal distribution was observed on the logarithm of urinary fluoride concentration in students in China. Urinary fluoride content was found to be a primary health indicator of the prevalence of dental fluorosis in the community. In the fluorosis areas, osteosclerosis in skeletal fluorosis patients was observed with a high prevalence. A biochemical marker of bone resorption, urinary deoxypyridinoline content was much higher in residents in China than in residents in Japan. It was suggested that bone resorption was stimulated to a greater extent in residents in China and fluoride may stimulate both bone resorption and bone formation. Renal function especially glomerular filtration rate was very sensitive to fluoride exposure. Inorganic phosphate concentrations in urine were significantly lower in the residents in fluorosis areas in China than in non-fluorosis area in China and Japan. Since airborne fluoride from the combustion of coal pollutes extensively both the living environment and food, it is necessary to reduce fluoride pollution caused by coal burning.

Thermodynamic data-base for metal fluorides

Energy Technology Data Exchange (ETDEWEB)

Yoo, Jae Hyung; Lee, Byung Gik; Kang, Young Ho and others

2001-05-01

This study is aimed at collecting useful data of thermodynamic properties of various metal fluorides. Many thermodynamic data for metal fluorides are needed for the effective development, but no report of data-base was published. Accordingly, the objective of this report is to rearrange systematically the existing thermodynamic data based on metal fluorides and is to use it as basic data for the development of pyrochemical process. The physicochemical properties of various metal fluorides and metals were collected from literature and such existing data base as HSC code, TAPP code, FACT code, JANAF table, NEA data-base, CRC handbook. As major contents of the thermodynamic data-base, the physicochemical properties such as formation energy, viscosity, density, vapor pressure, etc. were collected. Especially, some phase diagrams of eutectic molten fluorides are plotted and thermodynamic data of liquid metals are also compiled. In the future, the technical report is to be used as basic data for the development of the pyrochemical process which is being carried out as a long-term nuclear R and D project.

Thermodynamic data-base for metal fluorides

International Nuclear Information System (INIS)

Yoo, Jae Hyung; Lee, Byung Gik; Kang, Young Ho and others

2001-05-01

This study is aimed at collecting useful data of thermodynamic properties of various metal fluorides. Many thermodynamic data for metal fluorides are needed for the effective development, but no report of data-base was published. Accordingly, the objective of this report is to rearrange systematically the existing thermodynamic data based on metal fluorides and is to use it as basic data for the development of pyrochemical process. The physicochemical properties of various metal fluorides and metals were collected from literature and such existing data base as HSC code, TAPP code, FACT code, JANAF table, NEA data-base, CRC handbook. As major contents of the thermodynamic data-base, the physicochemical properties such as formation energy, viscosity, density, vapor pressure, etc. were collected. Especially, some phase diagrams of eutectic molten fluorides are plotted and thermodynamic data of liquid metals are also compiled. In the future, the technical report is to be used as basic data for the development of the pyrochemical process which is being carried out as a long-term nuclear R and D project

Generally Recognized as Safe: Uncertainty Surrounding E-Cigarette Flavoring Safety

Directory of Open Access Journals (Sweden)

Clara G. Sears

2017-10-01

Full Text Available Despite scientific uncertainty regarding the relative safety of inhaling e-cigarette aerosol and flavorings, some consumers regard the U.S. Food and Drug Administration’s “generally recognized as safe” (GRAS designation as evidence of flavoring safety. In this study, we assessed how college students’ perceptions of e-cigarette flavoring safety are related to understanding of the GRAS designation. During spring 2017, an online questionnaire was administered to college students. Chi-square p-values and multivariable logistic regression were employed to compare perceptions among participants considering e-cigarette flavorings as safe and those considering e-cigarette flavorings to be unsafe. The total sample size was 567 participants. Only 22% knew that GRAS designation meant that a product is safe to ingest, not inhale, inject, or use topically. Of participants who considered flavorings to be GRAS, the majority recognized that the designation meant a product is safe to ingest but also considered it safe to inhale. Although scientific uncertainty on the overall safety of flavorings in e-cigarettes remains, health messaging can educate the public about the GRAS designation and its irrelevance to e-cigarette safety.

3-loop heavy flavor Wilson coefficients in deep-inelastic scattering

International Nuclear Information System (INIS)

Ablinger, J.; Hasselhuhn, A.; Schneider, C.; Manteuffel, A. von

2014-09-01

We present our most recent results on the calculation of the heavy flavor contributions to deep-inelastic scattering at 3-loop order in the large Q 2 limit, where the heavy flavor Wilson coefficients are known to factorize into light flavor Wilson coefficients and massive operator matrix elements. We describe the different techniques employed for the calculation and show the results in the case of the heavy flavor non-singlet and pure singlet contributions to the structure function F 2 (x,Q 2 ).

Flavor symmetry breaking and meson masses

International Nuclear Information System (INIS)

Bhagwat, Mandar S.; Roberts, Craig D.; Chang Lei; Liu Yuxin; Tandy, Peter C.

2007-01-01

The axial-vector Ward-Takahashi identity is used to derive mass formulas for neutral pseudoscalar mesons. Flavor symmetry breaking entails nonideal flavor content for these states. Adding that the η ' is not a Goldstone mode, exact chiral-limit relations are developed from the identity. They connect the dressed-quark propagator to the topological susceptibility. It is confirmed that in the chiral limit the η ' mass is proportional to the matrix element which connects this state to the vacuum via the topological susceptibility. The implications of the mass formulas are illustrated using an elementary dynamical model, which includes an Ansatz for that part of the Bethe-Salpeter kernel related to the non-Abelian anomaly. In addition to the current-quark masses, the model involves two parameters, one of which is a mass-scale. It is employed in an analysis of pseudoscalar- and vector-meson bound-states. While the effects of SU(N f =2) and SU(N f =3) flavor symmetry breaking are emphasized, the five-flavor spectra are described. Despite its simplicity, the model is elucidative and phenomenologically efficacious; e.g., it predicts η-η ' mixing angles of ∼-15 deg. and π 0 -η angles of ∼1 deg

Heavy flavor production in nuclear collisions

CERN Document Server

Armesto-Pérez, Nestor; Capella, A; Pajares, C; Salgado, C A

2001-01-01

Heavy flavor production off nuclei is studied in the small x/sub F/ region of the produced heavy system. Corrections to the usually employed perturbative QCD factorization formula are considered in the framework of the Glauber-Gribov model. Transition from low to high energies is taken into account by using finite energy cutting rules. The low energy limit of the obtained results coincides with the probabilistic formula usually employed for quarkonium absorption. At finite energies both rescattering of the heavy flavor and corrections to nucleon parton densities inside nuclei appear, the latter also affecting lepton pair production. It turns out that at asymptotic energies both open heavy flavor and quarkonium are equally absorbed. The numerical differences between the results obtained with the probabilistic formula and the exact one are <20% up to LHC energies, and ~1/2% at SPS energies. (18 refs).

Unquenched flavor on the Higgs branch

International Nuclear Information System (INIS)

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

2016-01-01

We construct the gravity duals of the Higgs branches of three-dimensional (four-dimensional) super Yang-Mills theories coupled to N_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.

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...

Metal fluoride complexes of Na,K-ATPase: characterization of fluoride-stabilized phosphoenzyme analogues and their interaction with cardiotonic steroids.

Science.gov (United States)

Cornelius, Flemming; Mahmmoud, Yasser A; Toyoshima, Chikashi

2011-08-26

The Na,K-ATPase belongs to the P-type ATPase family of primary active cation pumps. Metal fluorides like magnesium-, beryllium-, and aluminum fluoride act as phosphate analogues and inhibit P-type ATPases by interacting with the phosphorylation site, stabilizing conformations that are analogous to specific phosphoenzyme intermediates. Cardiotonic steroids like ouabain used in the treatment of congestive heart failure and arrhythmias specifically inhibit the Na,K-ATPase, and the detailed structure of the highly conserved binding site has recently been described by the crystal structure of the shark Na,K-ATPase in a state analogous to E2·2K(+)·P(i) with ouabain bound with apparently low affinity (1). In the present work inhibition, and subsequent reactivation by high Na(+), after treatment of shark Na,K-ATPase with various metal fluorides are characterized. Half-maximal inhibition of Na,K-ATPase activity by metal fluorides is in the micromolar range. The binding of cardiotonic steroids to the metal fluoride-stabilized enzyme forms was investigated using the fluorescent ouabain derivative 9-anthroyl ouabain and compared with binding to phosphorylated enzyme. The fastest binding was to the Be-fluoride stabilized enzyme suggesting a preformed ouabain binding cavity, in accord with results for Ca-ATPase where Be-fluoride stabilizes the E2-P ground state with an open luminal ion access pathway, which in Na,K-ATPase could be a passage for ouabain. The Be-fluoride stabilized enzyme conformation closely resembles the E2-P ground state according to proteinase K cleavage. Ouabain, but not its aglycone ouabagenin, prevented reactivation of this metal fluoride form by high Na(+) demonstrating the pivotal role of the sugar moiety in closing the extracellular cation pathway.

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

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.

Molten fluoride fuel salt chemistry

International Nuclear Information System (INIS)

Toth, L.M.; Del Cul, G.D.; Dai, S.; Metcalf, D.H.

1995-01-01

The chemistry of molten fluorides is traced from their development as fuels in the Molten Salt Reactor Experiment with important factors in their selection being discussed. Key chemical characteristics such as solubility, redox behavior, and chemical activity are explained as they relate to the behavior of molten fluoride fuel systems. Development requirements for fitting the current state of the chemistry to modern nuclear fuel system are described. It is concluded that while much is known about molten fluoride behavior which can be used effectively to reduce the amount of development required for future systems, some significant molten salt chemical questions must still be addressed. copyright American Institute of Physics 1995

Milk fluoridation for the prevention of dental caries

Directory of Open Access Journals (Sweden)

Jolán Bánóczy

2013-11-01

Full Text Available The aim of this review is to give an overview of 55 years experience of milk fluoridation and draw conclusions about the applicability of the method. Fluoridated milk was first investigated in the early 1950s, almost simultaneously in Switzerland, the USA and Japan. Stimulated by the favourable results obtained from these early studies, the establishment of The Borrow Dental Milk Foundation (subsequently The Borrow Foundation in England gave an excellent opportunity for further research, both clinical and non-clinical, and a productive collaboration with the World Health Organization which began in the early 1980s. Numerous peer-reviewed publications in international journals showed clearly the bioavailability of fluoride in various types of milk. Clinical trials were initiated in the 1980s – some of these can be classed as randomised controlled trials, while most of the clinical studies were community preventive programmes. Conclusion. These evaluations showed clearly that the optimal daily intake of fluoride in milk is effective in preventing dental caries. The amount of fluoride added to milk depends on background fluoride exposure and age of the children: commonly in the range 0.5 to 1.0 mg per day. An advantage of the method is that a precise amount of fluoride can be delivered under controlled conditions. The cost of milk fluoridation programmes is low, about € 2 to 3 per child per year. Fluoridation of milk can be recommended as a caries preventive measure where the fluoride concentration in drinking water is suboptimal, caries experience in children is significant, and there is an existing school milk programme.

Milk fluoridation for the prevention of dental caries.

Science.gov (United States)

Bánóczy, Jolán; Rugg-Gunn, Andrew; Woodward, Margaret

2013-11-01

The aim of this review is to give an overview of 55 years experience of milk fluoridation and draw conclusions about the applicability of the method. Fluoridated milk was first investigated in the early 1950s, almost simultaneously in Switzerland, the USA and Japan. Stimulated by the favourable results obtained from these early studies, the establishment of The Borrow Dental Milk Foundation (subsequently The Borrow Foundation) in England gave an excellent opportunity for further research, both clinical and non-clinical, and a productive collaboration with the World Health Organization which began in the early 1980s. Numerous peer-reviewed publications in international journals showed clearly the bioavailability of fluoride in various types of milk. Clinical trials were initiated in the 1980s - some of these can be classed as randomised controlled trials, while most of the clinical studies were community preventive programmes. These evaluations showed clearly that the optimal daily intake of fluoride in milk is effective in preventing dental caries. The amount of fluoride added to milk depends on background fluoride exposure and age of the children: commonly in the range 0.5 to 1.0 mg per day. An advantage of the method is that a precise amount of fluoride can be delivered under controlled conditions. The cost of milk fluoridation programmes is low, about € 2 to 3 per child per year. Fluoridation of milk can be recommended as a caries preventive measure where the fluoride concentration in drinking water is suboptimal, caries experience in children is significant, and there is an existing school milk programme. Copyright © 2013 by Academy of Sciences and Arts of Bosnia and Herzegovina.

Poisoning by coal smoke containing arsenic and fluoride

Energy Technology Data Exchange (ETDEWEB)

An, D.; He, Y.G.; Hu, Q.X. [Guizhou Sanitary and Epidemiological Station, Guiyang (China)

1997-02-01

An investigation was made into a disease involving skin pigmentation, keratosis of the hands and feet, dental discoloration, and generalized bone and joint pain, stiffness and rigidity, in the village of Bazhi, Zhijin County, Ghizhou Province, People`s Republic of China. Measurements were made of the arsenic and fluoride levels of coal, water, air, food, urine and hair in Bazhi and a control village, Xinzhai, in which coal with a low arsenic content was used. Up to 188 people, including children, in Bazhi and 752 in Xinzhai, were examined for the presence of chronic arsenium, skeletal fluorosis, dental fluorosis and electrocardiogram abnormalities. The coal in Bazhi was found to contain high levels of arsenic and fluoride resulting, after burning in homes without an adequate chimney systems, in pollution of air and food with arsenic and fluoride. The coal in Xinzhai did not cause arsenic pollution but did produce a higher level of fluoride pollution. It was concluded that the endemic disease in Bazhi was caused by pollution by coal smoke containing arsenic and fluoride. It is suggested that arsenic may act synergistically with fluoride so that a lower level of fluoride may produce fluoride toxicity with dental and skeletal fluorosis.

New Insight on the Response of Bacteria to Fluoride

Science.gov (United States)

Breaker, R.R.

2012-01-01

Fluoride has been used for decades to prevent caries and it is well established that this anion can inhibit the growth of bacteria. However, the precise effects that fluoride has on bacteria and the mechanisms that bacteria use to overcome fluoride toxicity have largely remained unexplored. Recently, my laboratory reported the discovery of biological systems that bacteria use to sense fluoride and reduce fluoride toxicity. These sensors and their associated genes are very widespread in biology, which has implications for a number of issues that are central to the use of fluoride for dental care. Below I provide a summary of our findings, comment on some of the key prospects for expanding our understanding of fluoride's effects on biology, and propose some future uses of this knowledge. PMID:22327376

New insight on the response of bacteria to fluoride.

Science.gov (United States)

Breaker, R R

2012-01-01

Fluoride has been used for decades to prevent caries and it is well established that this anion can inhibit the growth of bacteria. However, the precise effects that fluoride has on bacteria and the mechanisms that bacteria use to overcome fluoride toxicity have largely remained unexplored. Recently, my laboratory reported the discovery of biological systems that bacteria use to sense fluoride and reduce fluoride toxicity. These sensors and their associated genes are very widespread in biology, which has implications for a number of issues that are central to the use of fluoride for dental care. Below I provide a summary of our findings, comment on some of the key prospects for expanding our understanding of fluoride's effects on biology, and propose some future uses of this knowledge. Copyright © 2012 S. Karger AG, Basel.

Bone fluoride determination for clinical investigation of osteoporosis

International Nuclear Information System (INIS)

Krishnan, S.S.; McNeill, K.G.; Hitchman, A.J.W.; Mernagh, J.R.; Lin, S.C.; Harrison, J.E.

1984-01-01

Sodium fluoride is the therapeutic agent known to stimulate bone growth with net increase in bone mineral mass in patients afflicted with osteoporosis, a common crippling bone disease. In order to study the effect of sodium fluoride treatment, a method of analysis for fluoride in bone has been developed using Neutron Activation Analysis (NAA). The technique proved to be simple, fast, reliable and non-destructive. Thus the sample, often bone biopsy specimen, is available, after fluoride analysis, for further histological studies. NAA was used to analyze both fluoride and calcium in the bone and the results expressed as F/Ca ratio was meaningful since it normalizes the fluoride to bone mineral mass which is the important factor in this study. Four years of fluoride treatment of osteoporotics showed significant increase of bone mass (up to 30%) in several patients. These increases were associated with histological bone picture of fluorosis. In the case of patients with renal osteodystrophy, there was evidence that fluorosis contributes to the bone disease. 3 references, 2 figures, 2 tables

Solubility and fluoride release in ionomers and compomers.

Science.gov (United States)

Bertacchini, S M; Abate, P F; Blank, A; Baglieto, M F; Macchi, R L

1999-03-01

The degree of solubility and the fluoride release of glass-ionomer cements and "compomers" were determined as a function of time. Three conventional glass-ionomer cements, three hybrid ionomers, and two compomers were included in the study. Disk-shaped specimens were prepared and immersed in a lactic acid solution. Solubility was evaluated from determinations of loss of mass as a function of time. To evaluate fluoride release, similar specimens were immersed in 50 mL of deionized water to which 50 mL of buffer solution was added. A fluoride ion detector was used to read the concentration of fluoride ion in the overall solution at different times after immersion. Material and time factors had a significant influence on results. The compomers showed less corrosion and fluoride release than the ionomers. Some correlation was found between solubility and fluoride leakage values. Components of both the ionomers and compomers that were studied can dissolve in water. The materials leak fluoride ions in amounts that differ according to the characteristics of the individual products.

Sustainable approach for recycling waste lamb and chicken bones for fluoride removal from water followed by reusing fluoride-bearing waste in concrete.

Science.gov (United States)

Ismail, Zainab Z; AbdelKareem, Hala N

2015-11-01

Sustainable management of waste materials is an attractive approach for modern societies. In this study, recycling of raw waste lamb and chicken bones for defluoridation of water has been estimated. The effects of several experimental parameters including contact time, pH, bone dose, fluoride initial concentration, bone grains size, agitation rate, and the effect of co-existing anions in actual samples of wastewater were studied for fluoride removal from aqueous solutions. Results indicated excellent fluoride removal efficiency up to 99.4% and 99.8% using lamb and chicken bones, respectively at fluoride initial concentration of 10 mg F/L and 120 min contact time. Maximum fluoride uptake was obtained at neutral pH range 6-7. Fluoride removal kinetic was well described by the pseudo-second order kinetic model. Both, Langmuir and Freundlich isotherm models could fit the experimental data well with correlation coefficient values >0.99 suggesting favorable conditions of the process. Furthermore, for complete sustainable management of waste bones, the resulted fluoride-bearing sludge was reused in concrete mixes to partially replace sand. Tests of the mechanical properties of fluoride sludge-modified concrete mixes indicated a potential environmentally friendly approach to dispose fluoride sludge in concrete and simultaneously enhance concrete properties. Copyright © 2015 Elsevier Ltd. All rights reserved.

Neutrino mass hierarchy and three-flavor spectral splits of supernova neutrinos

International Nuclear Information System (INIS)

Dasgupta, Basudeb; Mirizzi, Alessandro; Tomas, Ricard; Tamborra, Irene

2010-01-01

It was recently realized that three-flavor effects could peculiarly modify the development of spectral splits induced by collective oscillations, for supernova neutrinos emitted during the cooling phase of a protoneutron star. We systematically explore this case, explaining how the impact of these three-flavor effects depends on the ordering of the neutrino masses. In inverted mass hierarchy, the solar mass splitting gives rise to instabilities in regions of the (anti)neutrino energy spectra that were otherwise stable under the leading two-flavor evolution governed by the atmospheric mass splitting and by the 1-3 mixing angle. As a consequence, the high-energy spectral splits found in the electron (anti)neutrino spectra disappear, and are transferred to other flavors. Imperfect adiabaticity leads to smearing of spectral swap features. In normal mass hierarchy, the three-flavor and the two-flavor instabilities act in the same region of the neutrino energy spectrum, leading to only minor departures from the two-flavor treatment.

New Insight on the Response of Bacteria to Fluoride

OpenAIRE

Breaker, R.R.

2012-01-01

Fluoride has been used for decades to prevent caries and it is well established that this anion can inhibit the growth of bacteria. However, the precise effects that fluoride has on bacteria and the mechanisms that bacteria use to overcome fluoride toxicity have largely remained unexplored. Recently, my laboratory reported the discovery of biological systems that bacteria use to sense fluoride and reduce fluoride toxicity. These sensors and their associated genes are very widespread in biolog...

3-loop heavy flavor Wilson coefficients in deep-inelastic scattering

Energy Technology Data Exchange (ETDEWEB)

Ablinger, J.; Hasselhuhn, A.; Schneider, C. [Johannes-Kepler-Univ. Linz (Austria). RISC; Behring, A.; Bluemlein, J.; Freitas, A. de; Raab, C.; Round, M. [Deutsches Elektronen-Synchrotron (DESY), Zeuthen (Germany); Manteuffel, A. von [Mainz Univ. (Germany). PRISMA Cluster of Excellence; Wissbrock, F. [Johannes-Kepler-Univ. Linz (Austria). RISC; Deutsches Elektronen-Synchrotron (DESY), Zeuthen (Germany); IHES Institut des Hautes Etudes Scientifiques, Bures-sur-Yvette (France)

2014-09-15

We present our most recent results on the calculation of the heavy flavor contributions to deep-inelastic scattering at 3-loop order in the large Q{sup 2} limit, where the heavy flavor Wilson coefficients are known to factorize into light flavor Wilson coefficients and massive operator matrix elements. We describe the different techniques employed for the calculation and show the results in the case of the heavy flavor non-singlet and pure singlet contributions to the structure function F{sub 2}(x,Q{sup 2}).

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...... distribution of the R and S isomer. Two products were labelled to contain natural raspberry flavors but were found to contain almost equal amounts of both enantiomers indicating a presence of synthetic raspberry flavors only. Additionally, two products labelled to contain both raspberry juice and flavor showed...

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.)

Flavor Tagging with Track Jets in Boosted Topologies with the ATLAS Detector

CERN Document Server

The ATLAS collaboration

2014-01-01

The ability to resolve and b-tag heavy flavor jets produced from the decay of boosted heavy particles, such as top quarks or Higgs bosons, is vital for the identification of new physics signatures as the LHC moves to higher energies and luminosities in 2015. Within these complex environments, resolving the different decay products can be achieved by using jets with a smaller distance parameter R. We propose the use of small-R track jets for this purpose. Track jets allow for a flexible way to identify and tag b-hadron decays independently of calorimeter jet algorithms, thus providing a robust way to integrate b-tagging with non-regular jet algorithms (i.e. large-R groomed jets) optimized for boosted topologies.

Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times

Science.gov (United States)

Lee, Jeehyun; Chambers, Delores; Chambers, Edgar

2013-01-01

Green teas in leaf form are brewed multiple times, a common selling point. However, the flavor changes, both sensory and volatile compounds, of green teas that have been brewed multiple times are unknown. The objectives of this study were to determine how the aroma and flavor of green teas change as they are brewed multiple times, to determine if a relationship exists between green tea flavors and green tea volatile compounds, and to suggest the number of times that green tea leaves can be brewed. The first and second brews of the green tea samples provided similar flavor intensities. The third and fourth brews provided milder flavors and lower bitterness and astringency when measured using descriptive sensory analysis. In the brewed liquor of green tea mostly linalool, nonanal, geraniol, jasmone, and β-ionone volatile compounds were present at low levels (using gas chromatography-mass spectrometry). The geraniol, linalool, and linalool oxide compounds in green tea may contribute to the floral/perfumy flavor. Green teas in leaf form may be brewed up to four times: the first two brews providing stronger flavor, bitterness, and astringency whereas the third and fourth brews will provide milder flavor, bitterness, and astringency. PMID:28239138

Widespread genetic switches and toxicity resistance proteins for fluoride.

Science.gov (United States)

Baker, Jenny L; Sudarsan, Narasimhan; Weinberg, Zasha; Roth, Adam; Stockbridge, Randy B; Breaker, Ronald R

2012-01-13

Most riboswitches are metabolite-binding RNA structures located in bacterial messenger RNAs where they control gene expression. We have discovered a riboswitch class in many bacterial and archaeal species whose members are selectively triggered by fluoride but reject other small anions, including chloride. These fluoride riboswitches activate expression of genes that encode putative fluoride transporters, enzymes that are known to be inhibited by fluoride, and additional proteins of unknown function. Our findings indicate that most organisms are naturally exposed to toxic levels of fluoride and that many species use fluoride-sensing RNAs to control the expression of proteins that alleviate the deleterious effects of this anion.

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.

Brain mechanisms of flavor learning.

Science.gov (United States)

Yamamoto, Takashi; Ueji, Kayoko

2011-01-01

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 supramammillary 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.

Remark on state vector construction when flavor mixing exists

International Nuclear Information System (INIS)

Fujii, K.; Shimomura, T.

2006-01-01

In the framework of quantum field theory, we consider the way to construct the one-particle state (with definite 3-momentum) when particle mixing exists, such as in the case of flavor-neutrino mixing. In the preceding report (Prog. Theor. Phys. 112, 901 (2004)), we have examined the structure of expectation values of the flavor neutrino charges (at time t) with respect to a neutrino-source state prepared at time t' (earlier than t). When there is no mixing, each of various contributions to the expectation value is equal, in its dominant part, to the transition probability corresponding to the respective neutrino-production process. On the basis of the assumption that such an equality holds also in the mixing case, we can find an appropriate form of one-flavor-neutrino state with 3-momentum and helicity. Along the same way, we examine the boson case when flavor mixing exists. We give remarks on the relation and difference between the ordinary and the present approaches to flavor oscillation

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...

Effects of different amine fluoride concentrations on enamel remineralization.

Science.gov (United States)

Naumova, E A; Niemann, N; Aretz, L; Arnold, W H

2012-09-01

The aim of this study was to investigate the effects of decreasing fluoride concentrations on repeated demineralizing challenges on human enamel. In 24 teeth, 3mm×3mm windows were prepared on the buccal and lingual sides and treated in a cycling demineralization-remineralization model. Remineralization was achieved with 100, 10 and 0.1 ppm fluoride from anime fluoride. Coronal sections were cut through the artificial lesions, and three sections per tooth were investigated using polarized light microscopy and scanning electron microscopy with quantitative element analysis. The morphology of the lesions was studied, and the extensions of the superficial layer and the body of the lesion were measured. Using element analysis, the Ca, P and F content were determined. The body of the lesion appeared remineralized after application of 100 ppm fluoride, while remineralization of the lesion was less successful after application of 10 and 0.1 ppm fluoride. The thickness of the superficial layer increased with decreasing fluoride concentrations, and also the extension of the body of the lesion increased. Ca and P content increased with increasing fluoride concentrations. The effectiveness of fluoride in enamel remineralization increased with increasing fluoride concentration. A consistently higher level of fluoride in saliva should be a goal in caries prevention. Copyright © 2012 Elsevier Ltd. All rights reserved.

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...

μe conversion experiments. Testing charged lepton flavor violation

International Nuclear Information System (INIS)

Schaaf, Andries van der

2004-01-01

The recent evidence for neutrino mixing shows that lepton flavor is not a conserved quantity. Due to the smallness of the neutrino masses effective flavor changing neutral currents among charged leptons remain negligible in the Standard Model. Whereas b → sγ has a probability of O(10 -4 )μ → eγ is expected with a branching ratio around 10 -50 . Observable rates would be an unambiguous signal for physics beyond the Standard Model and indeed, many extensions of the model are constrained best by the present experimental limits on charged lepton flavor violation. In this talk I will discuss experimental searches for charged lepton flavor violation with emphasis on μe conversion in muonic atoms. (author)

Risk perception, psychological heuristics and the water fluoridation controversy.

Science.gov (United States)

Perrella, Andrea M L; Kiss, Simon J

2015-04-29

Increasingly, support for water fluoridation has come under attack. We seek an explanation, focusing on the case of Waterloo, Ontario, where a 2010 referendum overturned its water fluoridation program. In particular, we test whether individuals perceive the risks of water fluoridation based not on 'hard' scientific evidence but on heuristics and cultural norms. A sample of 376 residents in Waterloo were surveyed in June 2012 using random digit dialing. We use factor analysis, OLS regression, as well as t-tests to evaluate a survey experiment to test the credibility hypothesis. Perceptions of fluoride as a risk are lower among those who perceive fluoride's benefits (B = .473, p < 0.001) and those whose cultural view is 'egalitarian' (B = .156, p < 0.05). The experiment shows a lower level of perception of fluoride's benefits among respondents who are told that water fluoridation is opposed by a national advocacy group (Group A) compared to those who are told that the government and the World Health Organization support fluoridation (Group B) (t = 1.6547, p < 0.05), as well as compared to the control group (t = 1.8913, p < 0.05). There is no difference between Group B and the control, possibly because people's already general support for fluoridation is less prone to change when told that other public organizations also support fluoridation. Public health officials should take into account cultural norms and perceptions when individuals in a community appear to rise up against water fluoridation, with implications for other public health controversies.

Antibacterial Effect of Silver Diamine Fluoride on Cariogenic Organisms.

Science.gov (United States)

Lou, Yali; Darvell, Brain W; Botelho, Michael G

2018-05-01

To screen the possible antimicrobial activity of a range of clinically used, silver-based compounds on cariogenic organisms: silver diamine fluoride (SDF), silver fluoride, and silver nitrate. Preliminary screening disk-diffusion susceptibility tests were conducted on Mueller-Hinton agar plates inoculated with Streptococcus mutans, Lactobacillus acidophilus, and Actinomyces naeslundii, organisms known to be cariogenic. In order to identify which component of the silver compounds was responsible for any antibacterial (AB) effect, and to provide controls, the following were also investigated at high and low concentrations: sodium fluoride, ammonium fluoride, ammonium chloride, sodium fluoride, sodium chloride, and sodium nitrate, as well as deionized water as control. A volume of 10 pL of a test solution was dispensed onto a paper disk resting on the inoculated agar surface, and the plate incubated anaerobically at 37°C for 48 hours. The zones of inhibition were then measured. Silver diamine fluoride, silver fluoride, silver nitrate, and ammonium fluoride had significant AB effect (p effect at low concentration; the remaining other compounds had no effect. Silver ions appear to be the principal AB agent at both high and low concentration; fluoride ions only have an AB effect at high concentration, while ammonium, nitrate, chloride and sodium ions have none. The anticaries effect of topical silver solutions appears restricted to that of the silver ions. Silver compounds, such as SDF, silver fluoride, and silver nitrate have AB effect against cariogenic organisms and these may have clinical impact in arresting or preventing dental decay. Sodium fluoride did not have AB effect under the conditions tested.

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

High Fluoride Dentifrices for Elderly and Vulnerable Adults

DEFF Research Database (Denmark)

Ekstrand, Kim Rud

2016-01-01

The primary aim of this work is to present the available evidence that toothpastes containing >1,500 ppm fluoride (2,500-2,800 and 5,000 ppm F) provide an additional caries preventive effect on root caries lesions in elderly patients compared to traditional dentifrices (1,000-1,450 ppm F......). The secondary aim of this paper is to discuss why high fluoride dentifrices in general should perform better than traditional F-containing toothpaste. When examining the few studies that have considered the preventive benefits of high fluoride products on root caries the relative risk appears to be around 0.......5, and the risk can thus be halved by exchanging traditional F-containing toothpaste for toothpaste containing 5,000 ppm F. There is reasonable evidence that high fluoride dentifrices significantly increase the fluoride concentration in saliva during the day and the fluoride concentration in plaque compared...

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.

Approaches to the accurate characterization of high purity metal fluorides and fluoride glasses

Science.gov (United States)

Beary, E. S.; Paulsen, P. J.; Rains, T. C.; Ewing, K. J.; Jaganathan, J.; Aggarwal, I.

1990-11-01

The analytical challenges posed by the measurement of trace contaminants in high purity metal fluorides require that innovative chemical preparation procedures be used to enhance existing instrumental techniques. The instrumental techniques used to analyze these difficult matrices must be sensitive enough to detect extremely low levels of trace impurities, and the background interferences derived from the matrix (metal fluoride or glass) must be minimized. A survey of analytical techniques that have the necessary characteristics to analyze these materials will be given. In addition, means of controlling the chemical blank will be presented. Mass and atomic spectrometric techniques will be discussed, specifically graphite furnace atomic absorption spectrometry (GFAAS) and inductively coupled plasma-mass spectrometry (ICP-MS). Analytical procedures using GFAAS and ICP-MS have been developed to determine sub ppb (part per billion) levels of contaminants in high purity fluoride materials.

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

Science.gov (United States)

Khlystov, Andrey; Samburova, Vera

2016-12-06

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

Perceived Flavored Smokeless Tobacco Ease-of-use and Youth Susceptibility.

Science.gov (United States)

Chaffee, Benjamin W; Urata, Janelle; Couch, Elizabeth T; Gansky, Stuart A

2017-07-01

Beliefs that flavored smokeless tobacco (ST) is more pleasant, less potent, or otherwise easier to use could contribute to youth initiation. We evaluated associations between perceived ease-of-use of flavored ST (moist snuff and chewing tobacco) and ST initiation susceptibility in a representative sample of US youth. Among 7,718 tobacco never-users in the Population Assessment of Tobacco and Health study (age: 12-17; collected: 2013-2014), we compared 4 ST susceptibility items (curiosity, expectation, willingness to try, and a composite) according to whether participants reported flavored ST to be "easier to use" than unflavored ST. We calculated marginal prevalences of ST susceptibility and odds ratios adjusted for socio-demographic characteristics, tobacco advertisement receptivity, warning label exposure, and sensation seeking. ST susceptibility was greatest among tobacco never-users who perceived flavored ST as easier to use. Adjusted odds of potential ST susceptibility (≥1 item) were 1.5-fold higher (95% confidence interval: 1.2, 1.8) among adolescents who perceived flavored ST as easier to use than unflavored ST. ST flavors could contribute to perceptions that facilitate youth initiation. Alternatively, youth susceptible to ST use may perceive flavored varieties differently. Prospective studies are warranted to strengthen causal evidence and measure ST initiation according to perceived ease-of-use.

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.

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

Adsorption and exhaustion device for gaseoue uranium fluorides

International Nuclear Information System (INIS)

Kida, Yasuo; Nakamura, Yuichi.

1984-01-01

Purpose: To prevent gaseous uranium fluorides from passing through the adsorption layer upon exhausting the gaseous uranium, fluorides from a uranium fluoride processing facility through adsorption traps, by controlling the flow rate of the gaseous uranium fluorides passing through the layer constant. Constitution: An adsorption trap is connected by way of pipeways to a uranium fluoride processing facility, and a flow rate detector for detecting the flow rate of gaseous uranium fluorides and a pressure gauge for detecting the pressure at the inlet of the adsorption trap are disposed to the pipeways. The setting value for the pressure control is calculated from the detection value of the flow rate detector by the pressure control gage. Then, an operation amount for the pressure control valve is calculated based on the deviatoin between the setting value for the pressure control and the inlet pressure at the adsorption trap. This enables to control the flow rate of the gaseous uranium fluorides passing through the adsorption layer always constant thereby enabling to prevent excess increase in the flow rate which results in damages in the adsorption layer. (Moriyama, K.)

The effective use of fluorides in public health

DEFF Research Database (Denmark)

Jones, Sheila; Burt, Brian A; Petersen, Poul Erik

2005-01-01

, systematic reviews summarizing these extensive databases have indicated that water fluoridation and fluoride toothpastes both substantially reduce the prevalence and incidence of dental caries. We present four case studies that illustrate the use of fluoride in modern public health practice, focusing on......Dental caries remain a public health problem for many developing countries and for underprivileged populations in developed countries. This paper outlines the historical development of public health approaches to the use of fluoride and comments on their effectiveness. Early research...

Absorption, distribution and excretion of inhaled hydrogen fluoride in the rat

Energy Technology Data Exchange (ETDEWEB)

Morris, J.B.

1979-01-01

Rats were subjected to whole body HF exposure for 6 hrs or to nose-only HF exposure for 1 hr. Total and/or ionic fluoride concentrations in selected tissues were determined at various times following exposure. In rats sacrificed 6 hrs after whole body exposure, dose-dependent increases in lung, plasma, and kidney total and ionic fluoride concentration occurred. Rats excreted more fluoride in the urine after whole body exposure than could be explained by the amount of HF inhaled. Considerable evidence suggests that airborne HF deposits on fur and is then ingested due to preening activity. Urinary fluoride excretion was increased by nose-only exposure. The urinary fluoride excretion accounted for approximately twice the fluoride estimated to be inhaled during exposure. Tissue fluoride concentrations were elevated immediately after nose-only exposure. Fluoride concentrations in lung and kidney returned to control levels within 12 hrs. Plasma fluoride concentration was slightly elevated 24 hrs after the start of the 1 hr exposure but was at control levels at 96 hrs. Immediately following nose-only exposure, lung ionic fluoride concentrations were less than plasma ionic fluoride concentrations suggesting that the fluoride in the lung had reached that site via plasma transport rather than by inhalation. A dose-dependent increase in plasma ionic fluoride concentration occurred after upper respiratory tract HF exposure providing strong evidence that fluoride is absorbed systemically from that site. The plasma ionic fluoride concentration after upper respiratory tract exposure was of sufficient magnitude to account for the plasma fluoride concentrations observed in intact nose-only exposed rats. (ERB)

Flavored e-cigarette use: Characterizing youth, young adult, and adult users.

Science.gov (United States)

Harrell, M B; Weaver, S R; Loukas, A; Creamer, M; Marti, C N; Jackson, C D; Heath, J W; Nayak, P; Perry, C L; Pechacek, T F; Eriksen, M P

2017-03-01

The purpose of this study is to investigate how the use of flavored e-cigarettes varies between youth (12-17 years old), young adults (18-29 years old), and older adults (30 + years old). Cross-sectional surveys of school-going youth ( n  = 3907) and young adult college students ( n  = 5482) in Texas, and young adults and older adults ( n  = 6051) nationwide were administered in 2014-2015. Proportions and 95% confidence intervals were used to describe the percentage of e-cigarette use at initiation and in the past 30 days that was flavored, among current e-cigarette users. Chi-square tests were applied to examine differences by combustible tobacco product use and demographic factors. Most e-cigarette users said their first and "usual" e-cigarettes were flavored. At initiation, the majority of Texas school-going youth (98%), Texas young adult college students (95%), and young adults (71.2%) nationwide said their first e-cigarettes were flavored to taste like something other than tobacco, compared to 44.1% of older adults nationwide. Fruit and candy flavors predominated for all groups; and, for youth, flavors were an especially salient reason to use e-cigarettes. Among adults, the use of tobacco flavor at initiation was common among dual users (e-cigarettes + combustible tobacco), while other flavors were more common among former cigarette smokers (P = 0.03). Restricting the range of e-cigarette flavors (e.g., eliminating sweet flavors, like fruit and candy) may benefit youth and young adult prevention efforts. However, it is unclear what impact this change would have on adult smoking cessation.

Flavored e-cigarette use: Characterizing youth, young adult, and adult users

Directory of Open Access Journals (Sweden)

M.B. Harrell

2017-03-01

Full Text Available The purpose of this study is to investigate how the use of flavored e-cigarettes varies between youth (12–17 years old, young adults (18–29 years old, and older adults (30+ years old. Cross-sectional surveys of school-going youth (n = 3907 and young adult college students (n = 5482 in Texas, and young adults and older adults (n = 6051 nationwide were administered in 2014–2015. Proportions and 95% confidence intervals were used to describe the percentage of e-cigarette use at initiation and in the past 30 days that was flavored, among current e-cigarette users. Chi-square tests were applied to examine differences by combustible tobacco product use and demographic factors. Most e-cigarette users said their first and “usual” e-cigarettes were flavored. At initiation, the majority of Texas school-going youth (98%, Texas young adult college students (95%, and young adults (71.2% nationwide said their first e-cigarettes were flavored to taste like something other than tobacco, compared to 44.1% of older adults nationwide. Fruit and candy flavors predominated for all groups; and, for youth, flavors were an especially salient reason to use e-cigarettes. Among adults, the use of tobacco flavor at initiation was common among dual users (e-cigarettes + combustible tobacco, while other flavors were more common among former cigarette smokers (P = 0.03. Restricting the range of e-cigarette flavors (e.g., eliminating sweet flavors, like fruit and candy may benefit youth and young adult prevention efforts. However, it is unclear what impact this change would have on adult smoking cessation.

Fluoride release and recharge behavior of a nano-filled resin-modified glass ionomer compared with that of other fluoride releasing materials.

Science.gov (United States)

Mitra, Sumita B; Oxman, Joe D; Falsafi, Afshin; Ton, Tiffany T

2011-12-01

To compare the long-term fluoride release kinetics of a novel nano-filled two-paste resin-modified glass-ionomer (RMGI), Ketac Nano (KN) with that of two powder-liquid resin-modified glass-ionomers, Fuji II LC (FLC) and Vitremer (VT) and one conventional glass-ionomer, Fuji IX (FIX). Fluoride release was measured in vitro using ion-selective electrodes. Kinetic analysis was done using regression analysis and compared with existing models for GIs and compomers. In a separate experiment the samples of KN and two conventional glass-ionomers, FIX and Ketac Molar (KM) were subjected to a treatment with external fluoride source (Oral-B Neutra-Foam) after 3 months of fluoride release and the recharge behavior studied for an additional 7-day period. The cumulative amount of fluoride released from KN, VT and FLC and the release profiles were statistically similar but greater than that for FIX at P coating of KN with its primer and of DY with its adhesive did not significantly alter the fluoride release behavior of the respective materials. The overall rate for KN was significantly higher than for the compomer DY. DY showed a linear rate of release vs. t and no burst effect as expected for compomers. The nanoionomer KN showed fluoride recharge behavior similar to the conventional glass ionomers FIX and KM. Thus, it was concluded that the new RMGI KN exhibits fluoride ion release behavior similar to typical conventional and RMGIs and that the primer does not impede the release of fluoride.

A possible solution of the flavor problem and radiative neutrino masses

International Nuclear Information System (INIS)

Adulpravitchai, Adisorn

2010-01-01

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

Lepton flavor violation induced by dark matter

Science.gov (United States)

Arcadi, Giorgio; Ferreira, C. P.; Goertz, Florian; Guzzo, M. M.; Queiroz, Farinaldo S.; Santos, A. C. O.

2018-04-01

Guided by gauge principles we discuss a predictive and falsifiable UV complete model where the Dirac fermion that accounts for the cold dark matter abundance in our Universe induces the lepton flavor violation (LFV) decays μ →e γ and μ →e e e as well as μ -e conversion. We explore the interplay between direct dark matter detection, relic density, collider probes and lepton flavor violation to conclusively show that one may have a viable dark matter candidate yielding flavor violation signatures that can be probed in the upcoming experiments. In fact, keeping the dark matter mass at the TeV scale, a sizable LFV signal is possible, while reproducing the correct dark matter relic density and meeting limits from direct-detection experiments.

Fluoridation Basics

Science.gov (United States)

... return on investment for community water fluoridation (including productivity losses) ranged from $4 in small communities of ... National Center for Chronic Disease Prevention and Health Promotion Email Recommend Tweet YouTube Instagram Listen Watch RSS ...

The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.

Science.gov (United States)

Pietrasik, Zeb; Gaudette, Nicole J

2015-07-01

Producing high-quality processed meats that contain reduced amounts of sodium chloride is a major challenge facing industry owing to the importance of sodium chloride toward the functional, microbial stability and sensory properties of these products. In order to create reduced sodium alternatives, a number of commercial salt replacers and flavor enhancers have entered the market; however, their ability to be applied in processed meats requires investigation. In this study, two salt replacers (Ocean's Flavor - OF45, OF60) and one flavor enhancer (Fonterra™ Savoury Powder - SP) were evaluated for their ability to effectively reduce sodium while maintaining the functional and sensory properties of turkey sausages. Functionality via instrumental measures (yield, purge loss, pH, expressible moisture, proximate composition, sodium content, color, texture), safety (microbiological assessment) and consumer acceptability were obtained on all samples. All non-control treatments resulted in products with sodium chloride contents below Canada's Health Check™ Program target for processed meats. There was no detrimental effect on water binding and texture in treatments when NaCl was substituted with OF60 sea salt replacers. Sodium reduction had no negative effect on the shelf life of the turkey sausages with up to 60 days of refrigerated storage. Consumer acceptability for all attributes did not differ significantly, except for aftertaste, which scored lowest for OF45 compared with the control (regular NaCl content). This work demonstrated that salt replacers could potentially substitute for NaCl in smoked turkey sausages; however, further flavor optimization may be required to suppress undesirable levels of bitterness elicited by some of these ingredients. © 2014 Society of Chemical Industry.

Collider aspects of flavor physics at high Q

International Nuclear Information System (INIS)

Lari, T.; Pape, L.; Moortgat, F.; Porod, W.; Aguilar-Saavedra, J.A.; Aguila, F. del; Illana, J.; Allanach, B.C.; Raklev, A.R.; Burdman, G.; Eboli, O.J.P.; Castro, N.; Carvalho, J.; Onofre, A.; Veloso, F.; Klasen, M.; Fuks, B.; Herrmann, B.; Krasnikov, N.; Andreev, Y.; Bityukov, S.; Gninenko, S.; Matveev, V.; Toropin, A.; Krauss, F.; Weiglein, G.; Polesello, G.; Tricomi, A.; Uenel, G.; Alwall, J.; Frederix, R.; Gerard, J.M.; Giammanco, A.; Herquet, M.; Kalinin, S.; Kou, E.; Lemaitre, V.; Maltoni, F.; Sierra, D.A.; Hirsch, M.K.; Valle, J.W.F.; Villanova del Moral, A.; Bartl, A.; Hohenwarter-Sodek, K.; Kernreiter, T.; Beccaria, M.; Ventura, A.; Bejar, S.; Benucci, L.; Palla, F.; Borjanovic, I.; Bozzi, G.; Clerbaux, B.; Campos, F. de; Gouvea, A. de; Gopalakrishna, S.; Dennis, C.; Uenel, M.K.; Tseng, J.; Djouadi, A.; Ellwanger, U.; Moreau, G.; Fassouliotis, D.; Kourkoumelis, C.; Roupas, Z.; Ferreira, P.M.; Santos, R.; Goto, T.; Grzadkowski, B.; Guasch, J.; Hahn, T.; Hollik, W.; Heinemeyer, S.; Hektor, A.; Kadastik, M.; Muentel, M.; Raidal, M.; Rebane, L.; Hidaka, K.; Hou, G.W.S.; Hurth, T.; Ibarra, A.; Karafasoulis, C.; Kyriakis, A.; Vermisoglou, G.; Kirsanov, M.M.; Kraml, S.; Macorini, G.; Panizzi, L.; Verzegnassi, C.; Magro, M.B.; Majerotto, W.; Mehdiyev, R.; Misiak, M.; Muehlleitner, M.; Oezcan, E.; Penaranda, S.; Pittau, R.; Pukhov, A.; Renard, F.M.; Restrepo, D.; Schumann, S.; Siegert, F.; Servant, G.; Skands, P.; Slavich, P.; Sola, J.; Spira, M.; Sultansoy, S.

2008-01-01

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

Stringy origin of non-Abelian discrete flavor symmetries

International Nuclear Information System (INIS)

Kobayashi, Tatsuo; Nilles, Hans Peter; Ploeger, Felix; Raby, Stuart; Ratz, Michael

2007-01-01

We study the origin of non-Abelian discrete flavor symmetries in superstring theory. We classify all possible non-Abelian discrete flavor symmetries which can appear in heterotic orbifold models. These symmetries include D 4 and Δ(54). We find that the symmetries of the couplings are always larger than the symmetries of the compact space. This is because they are a consequence of the geometry of the orbifold combined with the space group selection rules of the string. We also study possible breaking patterns. Our analysis yields a simple geometric understanding of the realization of non-Abelian flavor symmetries

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

An overview of the role of flavors in e-cigarette addiction

OpenAIRE

Erna Krüsemann; Sanne Boesveldt; Kees de Graaf; Reinskje Talhout

2018-01-01

Background E-cigarettes are available in a wide variety of flavors, which increases sensory appeal and stimulates smoking initiation, especially among youth. To determine regulatory measures on flavors in e-cigarettes, e.g. restriction or prohibition, more insight should be obtained in the role of flavors in e-cigarette addiction. Core components of addiction are liking, learning, and wanting. We provide an overview of e-cigarette flavors related to these aspects of addiction, including d...

Fluoride removal performance of phosphoric acid treated lime ...

African Journals Online (AJOL)

Fluoride in drinking water above permissible levels is responsible for dental and skeletal fluorosis. In this study, removal of fluoride ions from water using phosphoric acid treated lime was investigated in continuous and point-of-use system operations. In the continuous column operations, fluoride removal performance was ...

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...

Collider signatures of flavorful Higgs bosons

International Nuclear Information System (INIS)

Altmannshofer, Wolfgang; Eby, Joshua; Gori, Stefania; Lotito, Matteo

2016-01-01

Motivated by our limited knowledge of the Higgs couplings to the first two generation fermions, we analyze the collider phenomenology of a class of two Higgs doublet models (2HDMs) with a nonstandard Yukawa sector. One Higgs doublet is mainly responsible for the masses of the weak gauge bosons and the third-generation fermions, while the second Higgs doublet provides mass for the lighter fermion generations. The characteristic collider signatures of this setup differ significantly from well-studied 2HDMs with natural flavor conservation, flavor alignment, or minimal flavor violation. New production mechanisms for the heavy scalar, pseudoscalar, and charged Higgs involving second-generation quarks can become dominant. The most interesting decay modes include H/A → cc,tc,μμ,τμ and H"± → cb,cs,μν. As a result, searches for low-mass dimuon resonances are currently among the best probes of the heavy Higgs bosons in this setup.

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].

Fluoride uptake from restorative dental materials by human enamel

International Nuclear Information System (INIS)

Forsten, L.; Rytoemaa, I.; Anttila, A.; Keinonen, J.

1976-01-01

The purpose of the study was to determine the uptake in vitro of fluoride from restorative materials by tooth enamel and whether prior etching of the enamel causes a change of uptake. The outermost layer of the labial surface of extracted canines was removed by grinding and the enamel was covered with five different fluoride-containing materials ; a silicate, a composite resin, an amalgam, a silicophosphate, and a polycarboxylate luting cement. The material was either removed immediately or after storing the tooth in distilled water. The fluoride content was determined using a sensitive physical method based on the 19 F (p, αγ) 16 O reaction. In addition, the fluoride content of enamel after etching for different periods of time and of etched enamel which had been in contact with silicate cement was determined. The mean fluoride content of uncovered interior enamel was 226 parts 10 6 . All materials, except the composite, increased clearly the fluoride content of the underlying enamel. Etching of interior enamel also increased the fluoride values. No difference could be shown in fluoride uptake from silicate and composite resin between etched and unetched enamel. (author)

Fluoride estimation and its correlation with other physicochemical parameters in drinking water of some areas of Balochistan, Pakistan.

Science.gov (United States)

Chandio, Tasawar Ali; Khan, Muhammad Nasiruddin; Sarwar, Anila

2015-08-01

The fluoride level in drinking water is an important parameter and has to be controlled in order to prevent dental and skeletal fluorosis. The objective of this study is to assess fluoride content and other water quality parameters in the samples taken from open wells, tube wells, and karezes of Mastung, Mangochar, and Pringabad areas of Balochistan province. A total number of 96 drinking water samples out of 150 were found unfit for human consumption. Area-wise analysis show that the samples from 39 sites from Mastung, 12 from Mangochar, and 13 from Pringabad were found in the risk of dental fluorosis of mild to severe nature. However, 12 sampling sites from Mastung, 8 from Mangochar, and 2 from Pringabad were identified as the risks of mottling and skeletal fluorosis or other bone abnormalities. The highest concentration of F(-) has been observed as 14 mg L(-1) in Mastung. Correlation analysis show that fluoride solubility in drinking water is pH dependent; and the salts of Ca(2+), Na(+), K(+), Cl(-), and SO4(2-) contribute to attain the favorable pH for dissolution of fluoride compounds in drinking water. Principal component analysis shows that the geochemical composition of the rocks is only responsible for groundwater contamination. On the basis of the results, defloridation of the identified sampling sites and continuous monitoring of drinking water at regular basis is recommended at government level to avoid further fluorosis risks.

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

Science.gov (United States)

Hansen, Anne-Mette S; Frandsen, Henrik L; Fromberg, Arvid

2016-05-01

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. Twenty-seven food products containing raspberry flavors where investigated using SPME-chiral-GC-MS. We found raspberry jam, dried raspberries, and sodas declared to contain natural aroma all contained almost only R-(E)-α-ionone supporting the content of natural raspberry aroma. Six out of eight sweets tested did not indicate a content of natural aroma on the labeling which was in agreement with the almost equal distribution of the R and S isomer. Two products were labeled to contain natural raspberry flavors but were found to contain almost equal amounts of both enantiomers indicating a presence of synthetic raspberry flavors only. Additionally, two products that were labeled to contain both raspberry juice and flavor showed equal amounts of both enantiomers, indicating the presence of synthetic flavor.

Flavor Preferences in Animals: Role of Mouth and Gut Nutrient Sensors

Directory of Open Access Journals (Sweden)

Anthony Sclafani

2014-07-01

Full Text Available Food appetite and preference are greatly influenced by taste, odor, and texture stimuli that are integrated in the brain as flavor sensations. One of the most potent flavor elements is the sweet taste of sugar. In mammals, sugar taste is detected primarily by two receptor proteins, T1R2 and T1R3, that join together to form a sweet taste receptor that responds to a variety of sugars and non-nutritive sweeteners [1]. The flavor of fat is also a source of food pleasure, which includes a taste component that influences the preference for fatty foods in some animals. The gustatory detection of fat is thought to involve lipid binding proteins including CD36, GPR120, and GPR40 located in taste receptor cells [1]. Another more subtle flavor component is umami, the taste of glutamate and certain nucleotides that adds a savory flavor to foods [1]. While many mammals have an innate preference for sweet and perhaps for fatty and umami tastes as well, most preferences for complex flavors are acquired in part through learned associations with the nutritional properties of foods. Social and cultural factors also contribute to learned flavor preferences, particularly in humans. Food is “tasted” not only in the mouth but also in the gut where there are taste receptors and other nutrient sensors that detect sugar, fat, and protein [2]. There is extensive research on how nutrients in the gut generate neural and hormonal “satiation” signals that terminate meals and maintain post-meal satiety. Less well known is that nutrient actions in the gut can stimulate eating and condition flavor preferences though a process referred to as “appetition” [3]. Appetition has been most intensively studied in laboratory rodents. In a prototypical experiment, mice are offered flavored non-nutritive solutions (CS, conditioned stimuli on alternate days with one flavor (CS+ paired with intragastric (IG infusions of a sugar solution and a different flavor (CS- paired with a

Fluoride ion recognition by chelating and cationic boranes.

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Hudnall, Todd W; Chiu, Ching-Wen; Gabbaï, François P

2009-02-17

Because of the ubiquity of fluoride ions and their potential toxicity at high doses, researchers would like to design receptors that selectively detect this anion. Fluoride is found in drinking water, toothpaste, and osteoporosis drugs. In addition, fluoride ions also can be detected as an indicator of uranium enrichment (via hydrolysis of UF(6)) or of the chemical warfare agent sarin, which releases the ion upon hydrolysis. However, because of its high hydration enthalpy, the fluoride anion is one of the most challenging targets for anion recognition. Among the various recognition strategies that are available, researchers have focused a great deal of attention on Lewis acidic boron compounds. These molecules typically interact with fluoride anions to form the corresponding fluoroborate species. In the case of simple triarylboranes, the fluoroborates are formed in organic solvents but not in water. To overcome this limitation, this Account examines various methods we have pursued to increase the fluoride-binding properties of boron-based receptors. We first considered the use of bifunctional boranes, which chelate the fluoride anion, such as 1,8-diborylnaphthalenes or heteronuclear 1-boryl-8-mercurio-naphthalenes. In these molecules, the neighboring Lewis acidic atoms can cooperatively interact with the anionic guest. Although the fluoride binding constants of the bifunctional compounds exceed those of neutral monofunctional boranes by several orders of magnitude, the incompatibility of these systems with aqueous media limits their utility. More recently, we have examined simple triarylboranes whose ligands are decorated by cationic ammonium or phosphonium groups. These cationic groups increase the electrophilic character of these boranes, and unlike their neutral analogs, they are able to complex fluoride in aqueous media. We have also considered cationic boranes, which form chelate complexes with fluoride anions. Our work demonstrates that Coulombic and chelate

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.

A possible solution of the flavor problem and radiative neutrino masses

Energy Technology Data Exchange (ETDEWEB)

Adulpravitchai, Adisorn

2010-06-23

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

Effect of flavoring chemicals on free radical formation in electronic cigarette aerosols.

Science.gov (United States)

Bitzer, Zachary T; Goel, Reema; Reilly, Samantha M; Elias, Ryan J; Silakov, Alexey; Foulds, Jonathan; Muscat, Joshua; Richie, John P

2018-05-20

Flavoring chemicals, or flavorants, have been used in electronic cigarettes (e-cigarettes) since their inception; however, little is known about their toxicological effects. Free radicals present in e-cigarette aerosols have been shown to induce oxidative stress resulting in damage to proliferation, survival, and inflammation pathways in the cell. Aerosols generated from e-liquid solvents alone contain high levels of free radicals but few studies have looked at how these toxins are modulated by flavorants. We investigated the effects of different flavorants on free radical production in e-cigarette aerosols. Free radicals generated from 49 commercially available e-liquid flavors were captured and analyzed using electron paramagnetic resonance (EPR). The flavorant composition of each e-liquid was analyzed by gas chromatography mass spectroscopy (GCMS). Radical production was correlated with flavorant abundance. Ten compounds were identified and analyzed for their impact on free radical generation. Nearly half of the flavors modulated free radical generation. Flavorants with strong correlations included β-damascone, δ-tetradecalactone, γ-decalactone, citral, dipentene, ethyl maltol, ethyl vanillin, ethyl vanillin PG acetal, linalool, and piperonal. Dipentene, ethyl maltol, citral, linalool, and piperonal promoted radical formation in a concentration-dependent manner. Ethyl vanillin inhibited the radical formation in a concentration dependent manner. Free radical production was closely linked with the capacity to oxidize biologically-relevant lipids. Our results suggest that flavoring agents play an important role in either enhancing or inhibiting the production of free radicals in flavored e-cigarette aerosols. This information is important for developing regulatory strategies aimed at reducing potential harm from e-cigarettes. Copyright © 2018 Elsevier Inc. All rights reserved.

Fluoride reactions with dental enamel following different forms of fluoride supply

International Nuclear Information System (INIS)

Hellstroem, I.; Ericsson, Y.

1976-01-01

The reactions with dental enamel of NaF as tablets dissolved in different beverages or supplied with NaCl, simulating domestic salt fluoridation, were studied in tests with enamel surfaces and enamel powder. It was confirmed that powdered enamel can react quite differently from enamel surfaces under certain conditions. Enamel surfaces took up much more fluoride (F) from orange juice than from water or milk, and neither the low pH nor the citrate content of the juice increased the formation of unstable CaF 2 in the enamel, as judged from a KOH leaching test. The F uptake by enamel surfaces from 0.25 mM NaF in 175 mM NaCl, corresponding to a dish prepared with salt containing 500 parts/10 6 F, was about 80 percent greater than from the same NaF concentration in water. This NaCl concentration did not increase the formation of CaF 2 in the enamel, as judged from the KOH test, while 350 mM NaCl caused a moderate increase. The investigations support the administration of NaF tablets with orange juice and the plans for domestic salt fluoridation. (author)

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.

Can oral rehydration solution be safely flavored at home?

Science.gov (United States)

Nijssen-Jordan, C

1997-12-01

To determine the concentration of sodium, potassium, glucose, and osmolality of oral rehydration solutions (ORS) which have been flavored with varying amounts of unsweetened Kool-Aid powder, Jell-O powder, apple juice, or orange juice. Descriptive. Alberta Children's Hospital Chemistry Laboratory. None. Addition of varying amounts of flavoring easily available in all households to commercially available unsweetened ORS. Concentrations of electrolytes, glucose, and osmolality. Addition of fruit juices or flavor powders to commercially produced ORS does alter the electrolyte content and osmolality. When limited amounts of flavoring or juice is added, the osmolality of the solution approaches iso-osmolality. Small amounts of unsweetened Kool-Aid powder, Jell-O powder, and apple or orange juice can be added to oral rehydration solutions without significantly altering electrolyte composition and osmolality.

Fluoride use in Controlling Dental Caries and Fluorosis

Directory of Open Access Journals (Sweden)

Gaurav Solanki

2012-07-01

Full Text Available Policy were introduced to control fluoride exposure and to reduce the prevalence of fluorosis. The study aimed of describing the prevalence, severity and risk factors for fluorosis, and to describe the trend of fluorosis among Indian children. The study also aimed of exploring the effect of the change in fluoride exposure on dental fluorosis and caries. Establishing an appropriate use of fluoride toothpaste could be successful in reducing fluorosis without a significant increase in caries experience. The use of fluorides for oral health has always involved a balance between the protective benefit against dental caries and the risk of developing fluorosis. The link between fluoride and dental health was established to determining the causes of dental fluorosis or enamel mottling. Fluorosis in Indian children was highly prevalent in the early 1990s.

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

Fluoride remediation using floating macrophytes

Directory of Open Access Journals (Sweden)

Naba Kumar Mondal

2014-04-01

Full Text Available Six aquatic macrophytes, such as Pistia stratiotes, Ceratophyllum demersum, Nymphoides indica, Lemna major, Azolla pinnata,and Eichhornia crassipes were considered for remove fluoride from aqueous solution. Five different concentrations (10, 30, 50, and 100 ppm of fluoride solution were taken in 1 L plastic container. Fixed weight (20 g of macrophytes along with 500 ml fluoride solution was taken in each plastic container for 72 hours observation. Results demonstrated all the macrophytes show highest fluoride removal during 24 h to 48 h, but after 72 h their efficiency reduced drastically. The species N. indica showed better removal efficiency than other experimental macrophytes. In general, pigment measurement data indicated higher concentration at 72 h. However, Pistia sp. showed higher concentration of pigmentation at intermediate time interval (48 h. Higher level of dry weight to fresh weight ratio was recorded for L. major and A. pinnata at all concentrations, excepting at 10 ppm. In addition, all macrophytes showed lower RGR at higher concentration. Isotherm study indicated that macrophyte C. demersum is a good fitted with Freundlich and Langmuir isotherm whereas L. major with Langmuir isotherm during 24 hours.

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.

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.

The preliminary study on peculiar flavor from irradiated dried duck

International Nuclear Information System (INIS)

Li Zongju; Chen Zongdao; Xu Denyi

1992-01-01

Peculiar flavor may be induced from irradiative preservation of meat with higher dose. The study on the irradiation of dried duck indicated that peculiar flavor is produced by a threshold of 1.5 kGy and intensifies with the increase of dose. The flavor primarily comes from muscle of dried duck especially from its water soluble protein. With the increase of dose, volatile carbonyl compounds, amines and sulfur compounds increased significantly. Paper chromatography analysis shows that two new volatile carbonyl compounds (R f =0.23 and 0.28) and a new volatile amine-propamine are induced by irradiation. This compounds may be the source of peculiar flavor in irradiated dried duck

[Analysis on regularity of prescriptions in "a guide to clinical practice with medical record" for diarrhoea based on traditional Chinese medicine inheritance support system].

Science.gov (United States)

He, Lan-Juan; Zhu, Xiang-Dong

2016-06-01

To analyze the regularities of prescriptions in "a guide to clinical practice with medical record" (Ye Tianshi) for diarrhoea based on traditional Chinese medicine inheritance support system(V2.5), and provide a reference for further research and development of new traditional Chinese medicines in treating diarrhoea. Traditional Chinese medicine inheritance support system was used to build a prescription database of Chinese medicines for diarrhoea. The software integration data mining method was used to analyze the prescriptions according to "four natures", "five flavors" and "meridians" in the database and achieve frequency statistics, syndrome distribution, prescription regularity and new prescription analysis. An analysis on 94 prescriptions for diarrhoea was used to determine the frequencies of medicines in prescriptions, commonly used medicine pairs and combinations, and achieve 13 new prescriptions. This study indicated that the prescriptions for diarrhoea in "a guide to clinical practice with medical record" are mostly of eliminating dampness and tonifying deficienccy, with neutral drug property, sweet, bitter or hot in flavor, and reflecting the treatment principle of "activating spleen-energy and resolving dampness". Copyright© by the Chinese Pharmaceutical Association.

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

International Nuclear Information System (INIS)

Flores-Baez, F.V.; Gomez Bock, M.; Mondragon, M.

2016-01-01

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_i → l_jγ) 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.)

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.)

Density and surface tension of melts of zirconium and hafnium fluorides with lithium fluoride

International Nuclear Information System (INIS)

Katyshev, S.F.; Artemov, V.V.; Desyatnik, V.N.

1988-01-01

A study was conducted to determine the temperature dependence of the density and surface tension of melts of LiF-ZrF 4 and LiF-HfF 4 . Density and surface tension were determined by the method of maximum pressure in an argon bubble. On the basis of experimental data over the entire concentration range the molar volumes and their relative deviations from the additive molar volumes were calculated for 1100 0 K. The positive deviations of the molar volumes from additivity in the LiF-HfF 4 system (22.45%) were greater than in the LiF-ZrF 4 system (15.75%). This indicated that the reaction with lithium fluoride is intensified with the switch to the hafnium fluoride. Results also demonstrated that the fluorides are surface-active components in the molten mixtures

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

Science.gov (United States)

Sherwood, Cara L; Boitano, Scott

2016-05-17

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 against inhaled particulates, pathogens, and toxicants. We used the xCELLigence real-time cell analyzer (RTCA) as a primary high-capacity screening tool to assess cytotoxicity thresholds and physiological effects of common e-liquid flavoring chemicals on immortalized human bronchial epithelial cells (16HBE14o-). The RTCA was used secondarily to assess the capability of 16HBE14o- cells to respond to cellular signaling agonists following a 24 h exposure to select flavoring chemicals. Finally, we conducted biophysical measurements of well-differentiated primary mouse tracheal epithelial (MTE) cells with an Ussing chamber to measure the effects of e-cigarette flavoring constituents on barrier function and ion conductance. In our high-capacity screens five of the seven flavoring chemicals displayed changes in cellular impedance consistent with cell death at concentrations found in e-liquid. Vanillin and the chocolate flavoring 2,5-dimethylpyrazine caused alterations in cellular physiology indicative of a cellular signaling event. At subcytotoxic levels, 24 h exposure to 2,5-dimethylpyrazine compromised the ability of airway epithelial cells to respond to signaling agonists important in salt and water balance at the airway surface. Biophysical measurements of 2,5-dimethylpyrazine on primary MTE cells revealed alterations in ion conductance consistent with an efflux at the apical airway surface that was accompanied by a transient loss in transepithelial resistance. Mechanistic studies confirmed

Coprecipitation of iron and silver with barium fluoride

International Nuclear Information System (INIS)

Kopilova, N.V.; Khamidov, B.O.; Kashina, Z.A.; Ikrami, D.D.

1986-01-01

Distribution of trace contaminants of iron and silver at coprecipitation of barium fluoride is studied in present work. It is defined that iron almost completely coprecipitated with barium fluoride in wide range of ph 5.5-12. Silver coprecipitated with barium fluoride in ph range 4-7. The value of coprecipitation varies from 94% to 100%.

[Analysis on medication regularity of modern traditional Chinese medicines in treating melancholia based on data mining technology].

Science.gov (United States)

Zhao, Yan-qing; Teng, Jing; Yang, Hong-jun

2015-05-01

To analyze the prescription and medication regularities of traditional Chinese medicines in the treatment of melancholia in the Chinese journal full text database (CNKI), Wanfang Data knowledge service platform, VIP, Chinese biomedical literature database (CBM) in based on the traditional Chinese medicine inheritance support platform software, in order to provide reference for further mining traditional Chinese medicines for the treatment of melancholia and new drug development. The traditional Chinese medicine inheritance support platform software V2.0 was used to establish the prescription database of traditional Chinese medicines for treating melancholia. The software integrated data mining method was adopted to analyze four Qis, five flavors, meridian distribution, frequency statistics, syndrome distribution, composition regularity and new prescriptions. Totally 358 prescriptions for treating melancholia were analyzed to determine the frequency of prescription drugs, commonly used drug pairs and combinations and develop 22 new prescriptions. According to this study, prescriptions for treating depression collected in modern literature databases mainly have the effects in soothing liver and resolving melancholia, strengthening spleen and eliminating phlegm, activating and replenishing blood, regulating liver qi, tonifying spleen qi, clearing heat and purging heat, soothing the mind, nourishing yin and tonifying kidney, with neutral drug property and sweet or bitter flavor, and follow the melancholia treatment principle of "regulating qi and opening the mind, regulating qi and empathy".

The effect of chewing gum's flavor on salivary flow rate and pH.

Science.gov (United States)

Karami-Nogourani, Maryam; Kowsari-Isfahan, Raha; Hosseini-Beheshti, Mozhgan

2011-12-01

Chewing sugar-free gums is a convenient way to increase salivary flow. Salivary flow increases in response to both gustatory (taste) and mechanical (chewing) stimuli, and chewing gum can provide both of these stimuli. The aim of this study was to compare the effect of five different flavors of sugar-free chewing gum on the salivary flow rate (SFR) and pH. Fifteen dental students volunteered at the same time on six consecutive days, to collect one minute unstimulated saliva. After five minutes, while some volunteers continued to collect only unstimulated saliva, the others asked to start chewing one of the five flavored gums randomly. The flavors were spearmint, cinnamon, watermelon, strawberry, and apple. The whole saliva was collected over time periods of 0 - 1, 1 - 3, and 3 - 6 minutes, and the SFR and pH were also measured. The data were subjected to pair t-test, repeated-measures analysis of variance, and Duncan tests. Compared to the unstimulated rate, all five different flavored gums significantly increased the SFR within six minutes. Although the flow rate peaked during the first minute of stimulation with all five products, it reduced gradually, but still remained above the unstimulated saliva, after six minutes. In the first minute, the strawberry-flavored gums showed the highest weight, yet, it only induced a significantly higher SFR compared to the cinnamon-flavored gums. During one to three minutes, strawberry and apple-flavored gums showed significantly higher SFR, respectively, compared to cinnamon-flavored gums. There were no significant differences in the flow rates elicited by each flavored gum through the three-to-six minute interval, although the spearmint-flavored gums induced slightly higher SFR. Only the spearmint and cinnamon-flavored gum significantly increased the salivary pH. Gum flavor can affect the SFR and special flavors may be advised for different individuals according to their oral conditions.

Data on fluoride concentration level in villages of Asara (Alborz, Iran) and daily fluoride intake based on drinking water consumption.

Science.gov (United States)

Akhavan, Giti; Dobaradaran, Sina; Borazjani, Jaleh Mohajeri

2016-12-01

In the present data article, fluoride concentration levels of drinking water (with spring or groundwater sources) in 10 villages of Asara area located in Alborz province were determined by the standard SPADNS method using a spectrophotometer (DR/2000 Spectrophotometer, USA). Daily fluoride intakes were also calculated based on daily drinking water consumption. The fluoride content were compared with EPA and WHO guidelines for drinking water.

ADSORPTIVE REMOVAL OF FLUORIDE FROM WATER USING ...

African Journals Online (AJOL)

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Currently available treatment methods for removal of excess fluoride from water are broadly divided into three ... the application of nanoparticles as sorbents for fluoride removal. Sundaram [26] studied the ... Characterization of adsorbent.

Process development for treatment of fluoride containing wastes

Energy Technology Data Exchange (ETDEWEB)

Singh, Mahesh; Kanvinde, V Y [Chemical Engineering Division, Bhabha Atomic Research Centre, Mumbai (India)

1994-06-01

Many chemical and metallurgical industries generate liquid wastes containing high values of fluorides in association of nitrates and other metals. Due to harmful effects of fluorides these type of wastes can not be disposed off in the environment without proper treatment. Bench-scale laboratory experiments were conducted to develop a process scheme to fix the fluorides as non-leachable solid waste and fluoride free treated liquid waste for their disposal. To optimize the important parameters, simulated synthetic and actual wastes were used. For this study, three waste streams were collected from Nuclear Fuel Complex, Hyderabad. (author). 6 tabs., 1 fig.

Scalar mass relations and flavor violations in supersymmetric theories

International Nuclear Information System (INIS)

Cheng, Hsin-Chia; California Univ., Berkeley, CA

1996-01-01

Supersymmetry provides the most promising solution to the gauge hierarchy problem. For supersymmetry to stablize the hierarchy, it must be broken at the weak scale. The combination of weak scale supersymmetry and grand unification leads to a successful prediction of the weak mixing angle to within 1% accuracy. If supersymmetry is a symmetry of nature, the mass spectrum and the flavor mixing pattern of the scalar superpartners of all the quarks and leptons will provide important information about a more fundamental theory at higher energies. We studied the scalar mass relations which follow from the assumption that at high energies there is a grand unified theory which leads to a significant prediction of the weak mixing angle; these will serve as important tests of grand unified theories. Two intragenerational mass relations for each of the light generations are derived. A third relation is also found which relates the Higgs masses and the masses of all three generation scalars. In a realistic supersymmetric grand unified theory, nontrivial flavor mixings are expected to exist at all gaugino vertices. This could lead to important contributions to the neutron electric dipole moment, the decay mode p → K 0 μ + , weak scale radiative corrections to the up-type quark masses, and lepton flavor violating signals such as μ → eγ. These also provide important probes of physics at high energy scales. Supersymmetric theories involving a spontaneously broken flavor symmetry can provide a solution to the supersymmetric flavor-changing problem and an understanding of the fermion masses and mixings. We studied the possibilities and the general conditions under which some fermion masses and mixings can be obtained radiatively. We also constructed theories of flavor in which the first generation fermion masses arise from radiative corrections while flavor-changing constraints are satisfied. 69 refs., 19 figs., 9 tabs

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

Science.gov (United States)

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

2013-03-01

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

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...

Toxicity of fluoride to microorganisms in biological wastewater treatment systems.

Science.gov (United States)

Ochoa-Herrera, Valeria; Banihani, Qais; León, Glendy; Khatri, Chandra; Field, James A; Sierra-Alvarez, Reyes

2009-07-01

Fluoride is a common contaminant in a variety of industrial wastewaters. Available information on the potential toxicity of fluoride to microorganisms implicated in biological wastewater treatment is very limited. The objective of this study was to evaluate the inhibitory effect of fluoride towards the main microbial populations responsible for the removal of organic constituents and nutrients in wastewater treatment processes. The results of short-term batch bioassays indicated that the toxicity of sodium fluoride varied widely depending on the microbial population. Anaerobic microorganisms involved in various metabolic steps of anaerobic digestion processes were found to be very sensitive to the presence of fluoride. The concentrations of fluoride causing 50% metabolic inhibition (IC(50)) of propionate- and butyrate-degrading microorganisms as well as mesophilic and thermophilic acetate-utilizing methanogens ranged from 18 to 43 mg/L. Fluoride was also inhibitory to nitrification, albeit at relatively high levels (IC(50)=149 mg/L). Nitrifying bacteria appeared to adapt rapidly to fluoride, and a near complete recovery of their metabolic activity was observed after only 4d of exposure to high fluoride levels (up to 500 mg/L). All other microbial populations evaluated in this study, i.e., glucose fermenters, aerobic glucose-degrading heterotrophs, denitrifying bacteria, and H(2)-utilizing methanogens, tolerated fluoride at very high concentrations (>500 mg/L).

Laboratory investigations into the potential anticaries efficacy of fluoride varnishes.

Science.gov (United States)

Lippert, Frank; Hara, Anderson Takeo; Martinez-Mier, Esperanza Angeles; Zero, Domenick T

2014-01-01

The purpose of this study was to investigate the potential anticaries efficacy of fluoride varnishes (FVs) by studying their ability to reharden and deliver fluoride to carious lesions and to release fluoride into saliva. Enamel carious lesions were created and allocated to 24 groups (11 FVs with two FV incubation times and two control groups) based on Knoop microhardness test values. FVs were applied to lesions, which were incubated in artificial saliva for two or six hours, with saliva being renewed hourly. FV was removed and lesions were remineralized in artificial saliva for 22 hours. Microhardness was measured and enamel fluoride uptake (EFU) was determined. Saliva samples (six-hour groups) were analyzed to determine fluoride release characteristics. Data were analyzed using analysis of variance. FVs differed considerably in their ability to reharden and deliver fluoride to carious lesions and in their fluoride release characteristics. Little consistency was found between investigated study variables for virtually all tested FVs. For example, a particular FV showed the highest EFU and fluoride release values but the lowest rehardening value. A longer FV contact time led to increased EFU for five of the 11 FVs. Some FVs delivered more fluoride to lesions in two hours than others did in six hours. Fluoride varnishes differ greatly in their in vitro anticaries efficacy.

Protective effect of fluoride varnish and fluoride gel on enamel erosion: roughness, SEM-EDS, and µ-EDXRF studies.

Science.gov (United States)

Soares, Luís Eduardo Silva; De Carvalho Filho, Antonio Carlos Belfort

2015-03-01

The effects of fluoride treatment on bovine enamel subjected to acid erosion were studied by roughness (Ra) measurements, scanning electron microscopy (SEM), energy dispersive spectroscopy (EDS), and microenergy-dispersive X-ray fluorescence spectrometry (μ-EDXRF). Enamel samples (63) were divided into nine groups (n = 7): artificial saliva (AS), Pepsi Twist(®) (PT), orange juice (OJ), Duraphat(®)  + Pepsi Twist(®) (DPH/PT), Duraphat(®)  + orange juice (DPH/OJ), Duofluorid(®)  + Pepsi Twist(®) (DUO/PT), Duofluorid(®)  + orange juice (DUO/OJ), fluoride gel + Pepsi Twist(®) (FG/PT), and fluoride gel + orange juice (FG/OJ). Fluoride was applied and the samples were submitted to six cycles (demineralization: Pepsi Twist(®) or orange juice, 10 min; remineralization: saliva, 1 h). The enamel surface in depth was exposed and 63 line-scan maps were performed. The elemental analysis by EDS revealed that only fluoride treated groups had any detectable fluorine after erosion cycles (DPH/PT: 3.50 wt%; DPH/OJ: 3.37 wt%; DUO/PT: 2.69 wt%; DUO/OJ: 3.54 wt%; FG/PT: 2.17 wt%; FG/OJ: 2.77 wt%). PT treatment resulted in significantly higher Ra values than the artificial saliva (P < 0.001). Scanning electron microscopy (SEM) analysis of fluoride protected enamel showed areas with some globular structures or a residual layer of varnish. The enamel thickness was significantly lower in PT (0.63 ± 0.087 mm) than in DPH/PT (0.87 ± 0.16 mm) and DUO/PT (0.92 ± 0.14 mm) groups (P < 0.01). Fluoride treatments protected enamel without Ra increase and loss of enamel tissue. © 2015 Wiley Periodicals, Inc.

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

Directory of Open Access Journals (Sweden)

Maryam Karami Nogourani

2012-01-01

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

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...

Water fluoridation for the prevention of dental caries.

Science.gov (United States)

Iheozor-Ejiofor, Zipporah; Worthington, Helen V; Walsh, Tanya; O'Malley, Lucy; Clarkson, Jan E; Macey, Richard; Alam, Rahul; Tugwell, Peter; Welch, Vivian; Glenny, Anne-Marie

2015-06-18

Dental caries is a major public health problem in most industrialised countries, affecting 60% to 90% of school children. Community water fluoridation was initiated in the USA in 1945 and is currently practised in about 25 countries around the world; health authorities consider it to be a key strategy for preventing dental caries. Given the continued interest in this topic from health professionals, policy makers and the public, it is important to update and maintain a systematic review that reflects contemporary evidence. To evaluate the effects of water fluoridation (artificial or natural) on the prevention of dental caries.To evaluate the effects of water fluoridation (artificial or natural) on dental fluorosis. We searched the following electronic databases: The Cochrane Oral Health Group's Trials Register (to 19 February 2015); The Cochrane Central Register of Controlled Trials (CENTRAL; Issue 1, 2015); MEDLINE via OVID (1946 to 19 February 2015); EMBASE via OVID (1980 to 19 February 2015); Proquest (to 19 February 2015); Web of Science Conference Proceedings (1990 to 19 February 2015); ZETOC Conference Proceedings (1993 to 19 February 2015). We searched the US National Institutes of Health Trials Registry (ClinicalTrials.gov) and the World Health Organization's WHO International Clinical Trials Registry Platform for ongoing trials. There were no restrictions on language of publication or publication status in the searches of the electronic databases. For caries data, we included only prospective studies with a concurrent control that compared at least two populations - one receiving fluoridated water and the other non-fluoridated water - with outcome(s) evaluated at at least two points in time. For the assessment of fluorosis, we included any type of study design, with concurrent control, that compared populations exposed to different water fluoride concentrations. We included populations of all ages that received fluoridated water (naturally or artificially

Water Fluoridation Reporting System (Public Water Systems)

Data.gov (United States)

U.S. Department of Health & Human Services — The Water Fluoridation Reporting System (WFRS) has been developed to provide tools to assist states in managing fluoridation programs. WFRS is designed to track all...

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.

FLUORIDE CONTENT OF COMMERCIALLY AVAILABLE SOY MILK PRODUCTS IN THAILAND.

Science.gov (United States)

Rirattanapong, Opas; Rirattanapong, Praphasri

2016-01-01

Abstract. In Thailand, the consumption of soy milk products is common but there is limited data about their fluoride content. The purpose of this study was to es- timate the fluoride content of soy milk products available in Thailand. Fluoride content was determined for 76 brands of soy milk using a F-ion-specific electrode. The fluoride concentrations ranged from 0.01 to 3.78 μg/ml. The fluoride content was not related to sugar content, soy bean content or the sterilization process. Among 3 brands of soy milk containing tea powder extract, the fluoride content was high (1.25 to 3.78 μg/ml). Most brands of soy milk tested in our study had fluoride content below the optimal daily intake but brands containing tea powder extract if consumed by children may increase their risk for fluorosis.

Lepton flavor violation

International Nuclear Information System (INIS)

Cooper, M.D. Brooks, M.; Hogan, G.E.

1997-01-01

The connection of rare decays to supersymmetric grand unification is highlighted, and a review of the status of rare decay experiments is given. Plans for future investigations of processes that violate lepton flavor are discussed. A new result from the MEGA experiment, a search for μ + → e + γ, is reported to be B.R. -11 with 90% confidence

Comparative evaluation of fluoride release and recharge of pre-reacted glass ionomer composite and nano-ionomeric glass ionomer with daily fluoride exposure: An in vitro study

Directory of Open Access Journals (Sweden)

Jayanthi Mungara

2013-01-01

Full Text Available Aim: This in vitro study was designed to investigate the effects of daily fluoride exposures on fluoride release and recharge by prereacted glass ionomer (PRG composite and nano-ionomeric glass ionomer. Materials and Methods: Seventy-two specimens (36 of each material were prepared and by placing the restorative materials into Teflon mold. Each specimen was subjected to one of three daily treatments (n = 12: (1 No fluoride treatment (control; (2 application of a fluoride dentifrice (1,000 ppm once daily; and (3 the same regimen as (2, plus immersion in a 0.05% sodium fluoride (NaF mouth rinse (225 ppm immediately following the dentifrice application. Specimens were suspended in a storage vial containing 10 ml demineralizing solution for 6 h and transferred to a new test tube containing 10 ml remineralizing solution for 18 h. Fluoride treatments of the specimens were completed every day prior to their immersion in the demineralizing solution. Media solutions were buffered with equal volumes of total ionic strength adjustment buffer (TISAB II; fluoride levels were measured using a digital ion analyzer and fluoride electrode throughout the 21 day duration of the experiment. Results: Nano-ionomeric glass ionomer showed a better amount of fluoride release than PRG composite irrespective of the fluoride treatment supplementation (P < 0.01. Additional fluoride supplementation improved fluoride release and recharge ability for both the materials when compared to their respective control groups. The fluoride recharge for both materials did not show any sustained pattern of release. Conclusion: Nano-ionomeric glass ionomer demonstrated a greater ability to release and recharge compared with that of PRG composite.

The running coupling of QCD with four flavors

International Nuclear Information System (INIS)

Tekin, Fatih; Wolff, Ulli; Sommer, Rainer

2010-06-01

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

Fluoride removal from water by nano filtration

International Nuclear Information System (INIS)

Bejaoui, Imen; Mnif, Amine; Hamrouni, Bechir

2009-01-01

As any oligo element, fluoride is necessary and beneficial for human health to low concentrations, but an excess amount of fluoride ions in drinking water has been known to cause undesirable effects, especially tooth and bones fluoro sis. The maximum acceptable concentration of fluoride in drinking water was fixed by the World Health Organization according to the climate in the range of 1 mg.L -1 to 1,2 mg.L -1 . Many methods have been used to remove fluoride from water such as precipitation, adsorption, electrocoagulation and membrane processes. Technologies using membrane processes are being used in many applications, particularly for brackish water desalination. Nano filtration seems to be the best process for a good selective defluorination of fluorinated waters. The main objective of this work was to investigate the retention of fluoride anions by nano filtration. The first part of this study deals with the characterisation of the NF HL2514TF membrane. The influence of various experimental parameters such as initial fluoride content, feed pressure, permeate flux, ionic strength, type of cation associated to fluoride and pH were studied in the second part. Results show that the retention order for the salts tested was TR(Na 2 SO 4 ) > TR(CaCl 2 ) > TR(NaCl), showing a retention sequence inversely proportional to the salt diffusion coefficients in water. It was also shown that charge effects could not be neglected, and a titration experiments confirmed that the NF membrane carry a surplus of negatively charged groups. Fluoride retention exceeds 60 pour cent, and increases with increasing concentration, where the rejection mechanism is related to the dielectric effects. Speigler-Kedem model was applied to experimental results in the aim to determine phenomenological parametersσand P s respectively, the reflexion coefficient of the membrane and the solute permeability of ions. The convective and diffusive parts of the mass transfer were quantified with

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...

Controllable synthesis of Eu{sup 3+}/Tb{sup 3+} activated lutetium fluorides nanocrystals and their photophysical properties

Energy Technology Data Exchange (ETDEWEB)

Lin, Jintai; Huo, Jiansheng [School of Chemistry and Environment, South China Normal University, Guangzhou 510006 (China); Cai, Yuepeng [Key Laboratory of Theoretical Chemistry of Environment, Ministry of Education, School of Chemistry and Environment, South China Normal University, Guangzhou 510006 (China); School of Chemistry and Environment, South China Normal University, Guangzhou 510006 (China); Wang, Qianming, E-mail: qmwang@scnu.edu.cn [Key Laboratory of Theoretical Chemistry of Environment, Ministry of Education, School of Chemistry and Environment, South China Normal University, Guangzhou 510006 (China); School of Chemistry and Environment, South China Normal University, Guangzhou 510006 (China); Guangdong Technology Research Center for Ecological Management and Remediation of Urban Water System, Guangzhou 510006 (China)

2013-12-15

In this paper, phosphors of LuF{sub 3}:Eu{sup 3+}/Tb{sup 3+} have been successfully synthesized with small chelator ethylenediaminetetra acetic acid (EDTA) or amphiphilic polymer (polyethylene glycol, PEG-1000) as templates via a hydrothermal method. X-ray powder diffraction (XRD), scanning electronic microscope (SEM), and photo-luminescent spectra techniques (PL) were used to characterize the as-prepared samples. XRD patterns showed that well crystallized lanthanide fluorides with hexagonal phase were achieved. SEM images revealed that different regular microstructures were achieved. The photo-luminescent properties of LuF{sub 3}:Eu{sup 3+} demonstrated that there are significant energy transfers from fluorides to Eu{sup 3+}. The results presented that EDTA as the template will lead to the highest emission intensities. -- Highlights: • Various templates were used to synthesize LuF{sub 3}:Eu{sup 3+}/Tb{sup 3+}. • All the phosphors were red or green emissive. • Different morphologies were acquired and controllable.

The preliminary study on peculiar flavor from irradiated dried duck

Energy Technology Data Exchange (ETDEWEB)

Zongju, Li; Zongdao, Chen; Denyi, Xu [Southwest Agricultural Univ., Chongqing, SC (China)

1992-11-01

Peculiar flavor may be induced from irradiative preservation of meat with higher dose. The study on the irradiation of dried duck indicated that peculiar flavor is produced by a threshold of 1.5 kGy and intensifies with the increase of dose. The flavor primarily comes from muscle of dried duck especially from its water soluble protein. With the increase of dose, volatile carbonyl compounds, amines and sulfur compounds increased significantly. Paper chromatography analysis shows that two new volatile carbonyl compounds (R[sub f] =0.23 and 0.28) and a new volatile amine-propamine are induced by irradiation. This compounds may be the source of peculiar flavor in irradiated dried duck.

Flavor changing Z0 decay

International Nuclear Information System (INIS)

Axelrod, A.

1982-01-01

The discovery of the Z 0 , the particle mediating the weak neutral interaction of the SU(2)/sub L/ x U(1) electroweak theory, is anxiously awaited and is expected to occur at the next generation of accelerators. Large projected Z 0 production rates will make the study of rare decay modes possible. The predicted sixth quark flavor, or top, has also not been discovered and may be too heavy to produce by t anti t. Therefore it is natural to study the feasibility of producing the top quark via a flavor changing neutral current decay process such as t anti c. Flavor changing neutral currents are also of interest for the constraints on theories that they give. For three generations, the branching ratios are found to be no larger than about 10 -10 , thus essentially ruling out discovery of the top quark by this process. If there is a fourth generation, however, a supermassive b' quark can greatly increase the rates. As the b' mass is varied from 25 GeV to 1 TeV, and for reasonable choices of the other parameters, the branching ratios can be as large as about 10 -8 to about 10 -3 . A potential form of CP violation is also considered in that latter case, but is small

Studies on the comparative effect of sodium fluoride on collagen ...

African Journals Online (AJOL)

Fluoride is an essential element for the normal development and growth of human beings. The main source of fluoride for humans is the intake of groundwater. At high levels, fluoride causes dental and skeletal fluorosis. In this study, control and sodium fluoride (NaF) treated groups of rats had significant (p < 0.05) higher ...

Spectrophotometric determination of fluoride with alizarin complexone

Energy Technology Data Exchange (ETDEWEB)

Marczenko, Z; Lenarczyk, L [Politechnika Warszawska (Poland)

1976-01-01

The modification of direct spectrophotometric method of fluoride determination by alizarin complexone has been developed. It was shown that the lanthanum alizarin complexone chelate is more convenient than that of cerium (3). The influence of acetone, dioxane and dimethyl sulphoxide in water solution on the increase of sensitivity of the method and the rate of colour reaction has been determined. The optimal pH ranges for the reaction with lanthanum and cerium (3) have been estimated. Some amines having a large molecule are useful for extraction of blue fluoride complex with isobutanol. Dioctylamine was applied in a new extraction spectrophotometric procedure of fluoride determination. Conditions in reagent have been established. Both variants of the method have been applied to the fluoride determination in several chemicals. The obtained results show a good precision and accuracy.

Removal of fluoride from water using aluminium containing compounds

Institute of Scientific and Technical Information of China (English)

M. Karthikeyan; K. P. Elango

2009-01-01

Batch adsorption studies were undertaken to assess the suitability of aluminium titanate (AT) and bismuth aluminate (BA) to remove fluoride ions from water.The effect of pH,dose of adsorbent,contact time,initial concentration,co-ions and temperature on fluoride removal efficiency were studied.The amounts of fluoride ions adsorbed,at 30℃ from 4 mg/L of fluoride ion solution,by AT and BA are 0.85 and 1.55 mg/g,respectively.The experimental data fitted well to the Freundlich and Langmuir isotherms.Thermodynamic parameters such as △H~0,△S~0 and △G~0 indicated that the removal of fluoride ions by AT is exothermic and non-spontaneous while that by BA is endothermic and spontaneous.Furrier transform infrared (FT-IR) analysis and X-ray diffraction (XRD) patterns of the adsorbent before and after adsorption indicated that fluoride ions are chemisorbed by these adsorbents.

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.

Synthesis and characterization of ruthenium fluorides and oxide fluorides with high oxidation states

International Nuclear Information System (INIS)

Meublat, L.

1989-10-01

The synthesis of ruthenium fluorides and oxide fluorides with high oxidation states was attempted from dioxide RuO 2 and tetroxide RuO 4 . Three fluorinating agents were used: fluorine, chlorine trifluoride and krypton difluoride. The reactions were achieved in anhydrous hydrogen fluoride at room temperature. Thus, the reaction of RuO 4 with CIF 3 enabled us to prepare chloryl hexafluororuthenate (V), CIO 2 + RuF 6 - , a new compound well identified by vibrational spectroscopy (infra-red and Raman), the structure of which was determined. The reaction of KrF 2 with RuO 4 gave the oxide tetrafluoride RuOF 4 , the previously published syntheses and properties of which were not in agreement with each other. This compound was definitely characterized here by chemical analysis, infra-red spectroscopy and X-ray powder diffraction. The product of thermal decomposition (70 0 C) of RuOF 4 is presumably RuF 4 since only oxygen is liberated during this decomposition. At last, the reaction of KrF 2 with RuO 2 probably leads to the formation of the new oxide fluoride RuO 2 F 4 . Indeed, no oxygen is given off during this reaction, the chemical analysis of the red-orange coloured solid residue is almost in agreement with the one proposed and its infra-red absorption spectrum indicates the presence of ruthenium-oxygen and ruthenium-terminal and bridging fluorine bonds [fr

Synthesis and characterization of ruthenium fluorides and oxide fluorides with high oxidation states

International Nuclear Information System (INIS)

Meublat, L.

1989-01-01

The synthesis of ruthenium fluorides and oxide fluorides with high oxidation states was attempted from dioxide RuO 2 and tetroxide RuO 4 . Three fluorinating agents were used: fluorine, chlorine trifluoride and krypton difluoride. The reactions were achieved in anhydrous hydrogen fluoride at room temperature. Thus, the reaction of RuO 4 with CIF 3 enabled us to prepare chloryl hexafluororuthenate (V), ClO 2 + RuF 6 - , a new compound well idendified by vibrational spectroscopy (infra-red and Raman), the structure of which was determined. The reaction of KrF 2 with RuO 4 gave the oxide tetrafluoride RuOF 4 , the previously published syntheses and properties of which were not in agreement with each other. This compound was definitely characterized here by chemical analysis, infra-red spectroscopy and X-ray powder diffraction. The product of thermal decomposition (70 0 C) of RuOF 4 is presumably RuF 4 since only oxygen is liberated during this decomposition. At last, the reaction of KrF 2 with RuO 2 probably leads to the formation of the new oxide fluoride RuO 2 F 4 . Indeed, no oxygen is given off during this reaction, the chemical analysis of the red-orange coloured solid residue is almost in agreement with the one proposed and its infra-red absorption spectrum indicates the presence of ruthenium-oxygen and ruthenium-terminal and bridging fluorine bonds [fr

Purification of Drinking Water from Fluorides by Reverse Osmosis

Directory of Open Access Journals (Sweden)

Aleksander A.

2018-03-01

Full Text Available Introduction: An important task in the sphere of sanitary and epidemiological welfare of the population of the Russian Federation is provision of drinking water. Tap water must not contain pathogenic bacteria and dangerous chemicals. Purification systems regulate the concentration of fluoride ions in drinking water. The aim of this paper is to study the possibility of purifying tap water from fluoride ions by reverse osmosis. Materials and Methods: We used the Alfa Laval PilotUnit 2.5 "RO/NF with a set of spiral-type membrane elements RO99-2517/48 to remove fluoride ions. We measured the concentration of fluoride ions by the potentiometric method using the Hanna HI 2211 (pH/mV/T. Fluoride-selective electrode ELIS 131 F was used as an indicator electrode and the standard chloride-silver electrode EVL-1M3 was used as a reference electrode. Both the calibration and buffer solutions were prepared from chemically pure reagents and A. R. purity for analysis reagents according to GOST 4386-89. Results: A single passage of water through the reverse osmosis membrane reduced the concentration of fluoride ions from 2.29 ± 0.02 to 0.240 ± 0.015 mg/l. Double passage of water reduced the concentration by a factor of two. As the concentration of fluoride ions increased in the retentate, the concentration in the filtrate slightly increased too. Purification of water reduced the concentration of fluoride ions from 20 mg/l, to 0.5 mg/l. Discussion and Conclusions: Thus, using the Alfa Laval PilotUnit 2.5" RO/NF with a set of spiral-type membrane elements RO99-2517/48 filters tap water of ions of fluoride to the maximum allowable concentration. This study opens the perspective of using reverse osmosis to purify tap water with high concentration of fluoride ions.

Diffusion of water and ethanol in silicalite crystals synthesized in fluoride media

KAUST Repository

Zhang, Ke

2013-04-01

Diffusion of water and ethanol in silicalite has been studied in large crystals (70 μm × 30 μm × 15 μm) synthesized via a fluoride mediated route. The near-perfect hydrophobic silicalite (F-) crystals have very few internal silanol defects and, as a result, display water and ethanol transport behavior that is uncontaminated by these defects. The transport diffusivity (Dt) of ethanol is higher than that of water at the same sorbate activity. However, this difference is due to the difference in the shape of the isotherms. The thermodynamically corrected diffusivity (D o) of water is almost an order of magnitude higher than that of ethanol reflecting the difference in molecular size. Estimates of the permeability/permselectivity/separation factors for ethanol/water separation based on the present kinetic and equilibrium data for the fluoride synthesized crystals are compared with the values observed for traditional silicalite membranes. The present diffusivity values for fluoride synthesized silicalite are similar to the values for regular silicalite (OH-) derived from uptake rate measurements but much smaller (by more than four orders of magnitude) than the self-diffusivities derived from PFG-NMR measurements. This result is consistent with the results of other measurements of the diffusion of small molecules in silicalite which suggest that, in macroscopic measurements, the rate of intra-crystalline transport is controlled by the sub-structure (extensive twinning), rather than by diffusion in the ideal MFI micropores. In this situation microscale measurements such as PFG-NMR will lead to erroneously high estimates of transport rates and therefore of permeability and permselectivity. © 2012 Elsevier Inc. All rights reserved.

Diffusion of water and ethanol in silicalite crystals synthesized in fluoride media

KAUST Repository

Zhang, Ke; Lively, Ryan P.; Dose, Michelle E.; Li, Liwei; Koros, William J.; Ruthven, Douglas M.; McCool, Benjamin A.; Chance, Ronald R.

2013-01-01

Diffusion of water and ethanol in silicalite has been studied in large crystals (70 μm × 30 μm × 15 μm) synthesized via a fluoride mediated route. The near-perfect hydrophobic silicalite (F-) crystals have very few internal silanol defects and, as a result, display water and ethanol transport behavior that is uncontaminated by these defects. The transport diffusivity (Dt) of ethanol is higher than that of water at the same sorbate activity. However, this difference is due to the difference in the shape of the isotherms. The thermodynamically corrected diffusivity (D o) of water is almost an order of magnitude higher than that of ethanol reflecting the difference in molecular size. Estimates of the permeability/permselectivity/separation factors for ethanol/water separation based on the present kinetic and equilibrium data for the fluoride synthesized crystals are compared with the values observed for traditional silicalite membranes. The present diffusivity values for fluoride synthesized silicalite are similar to the values for regular silicalite (OH-) derived from uptake rate measurements but much smaller (by more than four orders of magnitude) than the self-diffusivities derived from PFG-NMR measurements. This result is consistent with the results of other measurements of the diffusion of small molecules in silicalite which suggest that, in macroscopic measurements, the rate of intra-crystalline transport is controlled by the sub-structure (extensive twinning), rather than by diffusion in the ideal MFI micropores. In this situation microscale measurements such as PFG-NMR will lead to erroneously high estimates of transport rates and therefore of permeability and permselectivity. © 2012 Elsevier Inc. All rights reserved.

Masses, flavor mix and CP violation

International Nuclear Information System (INIS)

Chaussard, L.

2004-06-01

The author describes the relationships between masses, mixing of flavors and CP violation. This document is divided into 4 chapters: 1) fermions' masses, 2) mixing of flavors and CP violation, 3) beauty physics and 4) neutrino physics. In chapter 1 an attempt is made to explain what is behind the concepts of lepton mass and quark mass. As for neutrinos, the only neutral fermion, Dirac's and Majorana's views are exposed as well as their consequences. Fermion flavors are mixed in the process of mass generation and this mix is responsible for the breaking of CP and T symmetries. In chapter 2 the author shows how the analysis of particle oscillations from neutral mesons (K 0 , D 0 , B d 0 and B s 0 ) and from neutrinos can shed light on CP violation. Chapter 3 is dedicated to the contribution of beauty physics to the determination of the unitary triangle, through the oscillations of beauty mesons. In chapter 4 the author reviews the experimental results obtained recently concerning neutrino mass and neutrino oscillations and draws some perspectives on future neutrino experiments. (A.C.)

Emissions of fluorides from welding processes.

Science.gov (United States)

Szewczyńska, Małgorzata; Pągowska, Emilia; Pyrzyńska, Krystyna

2015-11-01

The levels of fluoride airborne particulates emitted from welding processes were investigated. They were sampled with the patented IOM Sampler, developed by J. H. Vincent and D. Mark at the Institute of Occupational Medicine (IOM), personal inhalable sampler for simultaneous collection of the inhalable and respirable size fractions. Ion chromatography with conductometric detection was used for quantitative analysis. The efficiency of fluoride extraction from the cellulose filter of the IOM sampler was examined using the standard sample of urban air particle matter SRM-1648a. The best results for extraction were obtained when water and the anionic surfactant N-Cetyl-N-N-N-trimethylammonium bromide (CTAB) were used in an ultrasonic bath. The limits of detection and quantification for the whole procedure were 8μg/L and 24μg/L, respectively. The linear range of calibration was 0.01-10mg/L, which corresponds to 0.0001-0.1mg of fluorides per m(3) in collection of a 20L air sample. The concentration of fluorides in the respirable fraction of collected air samples was in the range of 0.20-1.82mg/m(3), while the inhalable fraction contained 0.23-1.96mg/m(3) of fluorides during an eight-hour working day in the welding room. Copyright © 2015. Published by Elsevier B.V.

Clinical Usefulness of 18F-fluoride Bone PET

International Nuclear Information System (INIS)

Kang, Ji Yeon; Lee, Won Woo; Lee, Byung Chul; Kim, Sang Eun; So, Young

2010-01-01

18 F-fluoride bone positron emission tomography (PET) has been reported as a useful bone imaging modality. However, no clinical bone PET study had been performed previously in Korea. The authors investigated the usefulness of 18 F-fluoride bone PET in Korean patients with malignant or benign bone disease. Eighteen consecutive patients (eight women, ten men; mean age, 55±12 years) who had undergone 18 F-fluoride bone PET for the evaluation of bone metastasis (n=13) or benign bone lesions (n=5) were included. The interpretation of bone lesions on 18 F-fluoride bone PET was determined by consensus of two nuclear medicine physicians, and final results were confirmed using combination of all imaging studies and/or clinical follow-up. The analysis was performed on the basis of lesion group. Thirteen patients with malignant disease had 15 lesion groups, among which seven were confirmed as metastatic bone lesions and eight were confirmed as non-metastatic lesions. 18 F-fluoride bone PET correctly identified six of seven metastatic lesions (sensitivity, 86%), and seven of eight non-metastatic lesions (specificity, 88%). On the other hand, five patients with benign conditions had five bone lesion groups; four were confirmed as benign bone diseases and the other one was confirmed as not a bone lesion. 18 F-fluoride bone PET showed correct results in all the five lesion groups. 18 F-fluoride bone PET showed promising potential for bone imaging in Korean patients with malignant diseases as well as with various benign bone conditions. Therefore, further studies are required on the diagnostic performance and cost-effectiveness of 18 F-fluoride bone PET.

Flavor condensates in brane models and dark energy

Science.gov (United States)

Mavromatos, Nick E.; Sarkar, Sarben; Tarantino, Walter

2009-10-01

In the context of a microscopic model of string-inspired foam, in which foamy structures are provided by brany pointlike defects (D-particles) in space-time, we discuss flavor mixing as a result of flavor nonpreserving interactions of (low-energy) fermionic stringy matter excitations with the defects. Such interactions involve splitting and capture of the matter string state by the defect, and subsequent re-emission. As a result of charge conservation, only electrically neutral matter can interact with the D-particles. Quantum fluctuations of the D-particles induce a nontrivial space-time background; in some circumstances, this could be akin to a cosmological Friedman-Robertson-Walker expanding-universe, with weak (but nonzero) particle production. Furthermore, the D-particle medium can induce an Mikheyev-Smirnov-Wolfenstein-type effect. We have argued previously, in the context of bosons, that the so-called flavor vacuum is the appropriate state to be used, at least for low-energy excitations, with energies/momenta up to a dynamically determined cutoff scale. Given the intriguing mass scale provided by neutrino flavor mass differences from the point of view of dark energy, we evaluate the flavor-vacuum expectation value (condensate) of the stress-energy tensor of the 1/2-spin fields with mixing in an effective-low-energy quantum field theory in this foam-induced curved space-time. We demonstrate, at late epochs of the Universe, that the fermionic vacuum condensate behaves as a fluid with negative pressure and positive energy; however, the equation of state has wfermion>-1/3 and so the contribution of the fermion-fluid flavor vacuum alone could not yield accelerating universes. Such contributions to the vacuum energy should be considered as (algebraically) additive to the flavored boson contributions, evaluated in our previous works; this should be considered as natural from (broken) target-space supersymmetry that characterizes realistic superstring

Generally Recognized as Safe: Uncertainty Surrounding E-Cigarette Flavoring Safety

OpenAIRE

Sears, Clara G.; Hart, Joy L.; Walker, Kandi L.; Robertson, Rose Marie

2017-01-01

Despite scientific uncertainty regarding the relative safety of inhaling e-cigarette aerosol and flavorings, some consumers regard the U.S. Food and Drug Administration’s “generally recognized as safe” (GRAS) designation as evidence of flavoring safety. In this study, we assessed how college students’ perceptions of e-cigarette flavoring safety are related to understanding of the GRAS designation. During spring 2017, an online questionnaire was administered to college students. Chi-square p-v...

Protection From Dental Erosion: All Fluorides are Not Equal.

Science.gov (United States)

Faller, Robert V; Noble, Warden H

2018-03-01

All fluoride sources help strengthen teeth against bacterial acids that cause caries. However, excessive exposure to dietary acids, which can result in dental erosion, presents a more aggressive level of challenge compared to caries. Despite the fact that almost all toothpastes contain fluoride, both the incidence and prevalence of dental erosion appear to be on the rise. This article: (1) describes key differences between caries and dental erosion and the ability of different fluoride sources to help prevent erosion; (2) discusses the importance of the evaluation of patients for dental erosion at the earliest stages using the Basic Erosive Wear Examination scoring system to help assess and educate patients; and (3) provides evidence-based information for making specific recommendations to patients with dental erosion. The objective of this article is to assess the comparative ability of fluoride agents to protect against dental erosion. Though all fluorides are able to help strengthen teeth against cariogenic acids, not all available sources of fluoride provide the same level of erosion protection. Daily use of a stabilized stannous fluoride dentifrice has been shown to provide the most effective means of protecting teeth against the increasing risk of dental erosion and erosive tooth wear.

Baryon-antibaryon flavor correlations in e+e- annihilation

International Nuclear Information System (INIS)

Liang Zuo-tang; Xie Qu-bing

1991-01-01

Under the assumption that in e + e - annihilations baryons and antibaryons are produced by the stochastic combination of quarks and antiquarks, the baryon-antibaryon flavor correlations come completely from the global compensation of the flavors of all of the quarks and antiquarks. This can at least provide us with a lower limit for the baryon-antibaryon flavor correlations in various models, and by comparing them with experiment, we can see if and to what extent one has the necessity or freedom to introduce any other mechanism to produce extra baryon-antibaryon flavor correlations. Starting from this assumption, we have made calculations on left-angle n Λbar Λ right-angle/left-angle n Λ right-angle, left-angle n Ξ - bar Λ right-angle/left-angle n Ξ - right-angle, and left-angle n Λ(1520)bar Λ right-angle/left-angle n Λ(1520) right-angle, which have already been measured, and on similar quantities such as left-angle n Σ ± bar Λ right-angle left-angle n Σ ± right-angle, left-angle n Σ *± bar Λ right-angle/left-angle n Σ *± right-angle,left-angle n Ξ *- bar Λ right-angle left-angle n Ξ *- right-angle, and left-angle n Ω - bar Λ right-angle/left-angle n Ω - right-angle, which have not been measured yet. Comparing with the available data, it seems that there is little room left for other mechanisms which result in extra flavor correlations

Chemical mechanism of the fluoride-inhibition of fermentation

Energy Technology Data Exchange (ETDEWEB)

Warburg, O; Christian, W

1941-08-01

Among the fluoride-sensitive fermentation elements, enolase is the most sensitive. An investigation was made, quantitatively, of fluoride inhibition for chemically pure magnesium-enolase using an optical enolase test. Data show that the effective compound for fluoride inhibition is a complex magnesium-fluoro-phosphate and that the magnesium-fluoro-phosphate inhibits fermentation by combining proportionally to its concentration with the ferment-protein in a dissociating manner.

Magnesium fluoride recovery method

International Nuclear Information System (INIS)

Gay, R.L.; McKenzie, D.E.

1989-01-01

A method of obtaining magnesium fluoride substantially free from radioactive uranium from a slag formed in the production of metallic uranium by the reduction of depleted uranium tetrafluoride with metallic magnesium in a retort wherein the slag contains the free metals magnesium and uranium and also oxides and fluorides of the metals. The slag having a radioactivity level of at least about 7,000 rhoCi/gm. The method comprises the steps of: grinding the slag to a median particle size of about 200 microns; contacting the ground slag in a reaction zone with an acid having a strength of from about 0.5 to 1.5 N for a time of from about 4 to about 20 hours in the presence of a catalytic amount of iron; removing the liquid product; treating the particulate solid product; repeating the last two steps at least one more time to produce a solid residue consisting essentially of magnesium fluoride substantially free of uranium and having a residual radioactivity level of less than about 1000 rhoCi/gm

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

Detection of Off-Flavor in Catfish Using a Conducting Polymer Electronic-Nose Technology

Directory of Open Access Journals (Sweden)

Alphus D. Wilson

2013-11-01

Full Text Available The Aromascan A32S conducting polymer electronic nose was evaluated for the capability of detecting the presence of off-flavor malodorous compounds in catfish meat fillets to assess meat quality for potential merchantability. Sensor array outputs indicated that the aroma profiles of good-flavor (on-flavor and off-flavor fillets were strongly different as confirmed by a Principal Component Analysis (PCA and a Quality Factor value (QF > 7.9 indicating a significant difference at (P < 0.05. The A32S e-nose effectively discriminated between good-flavor and off-flavor catfish at high levels of accuracy (>90% and with relatively low rates (≤5% of unknown or indecisive determinations in three trials. This A32S e-nose instrument also was capable of detecting the incidence of mild off-flavor in fillets at levels lower than the threshold of human olfactory detection. Potential applications of e-nose technologies for pre- and post-harvest management of production and meat-quality downgrade problems associated with catfish off-flavor are discussed.

Recovery of uranium and lining material from magnesium fluoride slag at UMP

International Nuclear Information System (INIS)

Bandyopadhyay, P.K.; Singh, H.; Shadakshari, B.M.; Meghal, A.M.

1991-01-01

At Uranium Metal Plant, uranium metal is produced by reduction of UF 4 with magnesium metal, in a closed reactor lined with refractory MgF 2 lining material. During this reduction, more MgF 2 is produced as the slag. This slag generally contains 2-4% uranium and hence is processed to recover these values and part of the slag, free from uranium is reused for lining the reactor. This paper describes the process parameters finalised for crushing and grinding of the slag and for leaching uranium with nitric acid. The leach liquor contains appreciable amount of fluoride and hence is processed through a separate solvent extraction cycle with tributyl phosphate. The resultant purified uranyl nitrate solution is mixed with the main stream crude solution for final purification. The conditions optimised for the solvent extraction step, the problems faced during the regular operation over the last few years and the experience gained are described. An outline of the scheme to treat larger quantities of the slag on a regular basis is presented. (author). 6 refs., 1 fig., 1 tab

Performance of novel hydroxyapatite nanowires in treatment of fluoride contaminated water

Energy Technology Data Exchange (ETDEWEB)

He, Junyong; Zhang, Kaisheng [Nano-Materials and Environmental Detection Laboratory, Institute of Intelligent Machines, Chinese Academy of Sciences, Hefei 230031 (China); Department of Chemistry, University of Science and Technology of China, Hefei, Anhui 230026 (China); Wu, Shibiao [Nano-Materials and Environmental Detection Laboratory, Institute of Intelligent Machines, Chinese Academy of Sciences, Hefei 230031 (China); Cai, Xingguo; Chen, Kai; Li, Yulian [Nano-Materials and Environmental Detection Laboratory, Institute of Intelligent Machines, Chinese Academy of Sciences, Hefei 230031 (China); Department of Chemistry, University of Science and Technology of China, Hefei, Anhui 230026 (China); Sun, Bai; Jia, Yong; Meng, Fanli; Jin, Zhen [Nano-Materials and Environmental Detection Laboratory, Institute of Intelligent Machines, Chinese Academy of Sciences, Hefei 230031 (China); Kong, Lingtao, E-mail: ltkong@iim.ac.cn [Nano-Materials and Environmental Detection Laboratory, Institute of Intelligent Machines, Chinese Academy of Sciences, Hefei 230031 (China); Liu, Jinhuai [Nano-Materials and Environmental Detection Laboratory, Institute of Intelligent Machines, Chinese Academy of Sciences, Hefei 230031 (China)

2016-02-13

Highlights: • Novel ultralong hydroxyapatite (HAP) nanowires were developed for effective defluoridation. • High fluoride adsorption capacity, 40.65 mg/g at neutral pH. • The HAP nanowire membrane efficiently removed fluoride by dynamic adsorption. • The membrane could remove more than 98% fluoride, and filtered water amount reached 350 L/m{sup 2}. - Abstract: Novel ultralong hydroxyapatite (HAP) nanowires were successfully prepared for fluoride removal for the first time. The fluoride adsorption on the HAP nanowires was studied on a batch mode. The results revealed that the adsorption data could be well described by the Freundlich model, and the adsorption kinetic followed the pseudo-second-order model. The maximum of adsorption capacity was 40.65 mg/g at pH 7.0 when the fluoride concentration is 200 mg/L. The thermodynamic parameters suggested that the adsorption of fluoride was a spontaneous endothermic process. The FT-IR, XPS and Zeta potential analysis revealed that both anion exchange and electrostatic interactions were involved in the adsorption of fluoride. Furthermore, the HAP nanowires were made into HAP membrane through a simple process of suction filtration. Membrane filtration experiments revealed that the fluoride removal capabilities depended on the membrane thickness, flow rate and initial concentration of fluoride. The as-prepared membrane could remove fluoride efficiently through continues filtration. The filtered water amount could reach 350, 192, and 64 L/m{sup 2} when the fluoride concentrations were 4, 5 and 8 ppm, respectively, using the HAP membrane with only 150 μm thickness. The as-synthesized ultralong HAP nanowires were thus demonstrated to be very effective and biocompatible adsorbents for fluoride removal from contaminated water.

Preparation and study of chlorine mono-fluoride and of chlorine oxi-fluorides; Preparation et etude du monofluorure et des oxyfluorures de chlore

Energy Technology Data Exchange (ETDEWEB)

Macheteau, Yves

1969-07-01

The objective of this engineering school report was to be a contribution to the study of a family of fluorine compounds: chlorine mono-fluoride (ClF), chlorine fluoride oxide (ClOF), chloryl fluoride (ClO{sub 2}F), perchloryl fluoride (ClO{sub 3}F) and perchloryl oxi-fluoride (ClO{sub 4}F). Such a study required very pure products to be obtained in order to be able to characterize them by different methods (infrared, micro-sublimation, and chromatography). The thermolysis of ClO{sub 2}F and ClO{sub 4}F has been particularly studied, and magnetic resonance has been used to establish a relationship between fluorine chemical displacement and the electro-negativity of the F-X bond where X represents the atom group to which fluorine is bonded.

Sulfochlorphenol S as reagent for direct photometric determination of fluorides

International Nuclear Information System (INIS)

Dzhashi, D.O.; Dedkova, V.P.; Savvin, S.B.

1978-01-01

The system of zirconium-sulfochlorphenol S-fluoride was studied by the spectrophotometry method. The effect of pH, temperature and time on the formation of zirconium complexes with sulfochlorphenol S was investigated. A comparison of the above method of determining fluorides with other methods (using alizarinecomplexonate, quinalizarincomplexonate, cerium chelates, lanthanum, arsenazo 3) is presented. The sensitivity of determining fluorides with arsenazo 3 is lower than that with sulfochlorphenol S. The molar absorption coefficient is 3x10 4 , the reaction of determining fluorides with the aid of sulfochlorphenol S is highly selective. The method was used to determine fluorides in the supply water, zirconium solutions and electrolyzer cell. The range of concentration determination for fluorides is 0-3 μg/25 ml

Open-label taste-testing study to evaluate the acceptability of both strawberry-flavored and orange-flavored amylmetacresol/2,4-dichlorobenzyl alcohol throat lozenges in healthy children.

Science.gov (United States)

Thompson, Alex; Reader, Sandie; Field, Emma; Shephard, Adrian

2013-06-01

Acute sore throat (pharyngitis) is one of the most common illnesses for which children are seen by primary care physicians. Most cases are caused by viruses and are benign and self-limiting. Clinically proven, over-the-counter throat lozenges provide rapid and effective relief of acute sore throat symptoms, and are increasingly important in self-management of this condition. The purpose of this study (International Standard Randomized Controlled Trial Number: ISRCTN34958871) was to evaluate the acceptability of two licensed, commercially available sore throat lozenges containing amylmetacresol and 2,4-dichlorobenzyl (AMC/DCBA)--one strawberry flavored and the other orange flavored--in healthy children. This was an open-label, single-dose, crossover, taste-testing study in children recruited via a clinical database and advertisements over a 3.5-week period. Potentially eligible participants were invited to attend the taste-testing session at a clinic. At the screening session, which took place either before or on the day of taste testing, details of relevant medical history, medication, and demographics were recorded. Of the 108 screened subjects, 102 were recruited. These were healthy male and female children aged 6-12 years. Each child cleansed their palate with water and water biscuits before tasting a strawberry-flavored lozenge (Strepsils® strawberry sugar free, Reckitt Benckiser Healthcare Limited, Nottingham, UK; PL 00063/0395), which was sucked for 1 minute and then expelled. The orange-flavored lozenge (Strepsils® orange with vitamin C, Reckitt Benckiser Healthcare Limited, Nottingham, UK; PL 016242152) was tasted at least 15 minutes later following further cleansing of the palate. The spontaneous reaction of the child on tasting each lozenge was observed and recorded. Subjects were asked to indicate their liking for each lozenge, using a 7-point hedonic facial scale, and were required to answer a series of questions relating to what they liked and

Effect of fluoride pretreatment on the solubility of synthetic carbonated apatite.

Science.gov (United States)

Barry, A B; Zhuang, H; Baig, A A; Higuchi, W I

2003-03-01

The purpose of this research was to address the following question: How is the solubility of fluoride-pretreated carbonated apatite (CAP) in aqueous acidic media related to the equilibrium solution fluoride and/or the CAP adsorbed fluoride levels? A CAP sample prepared by a precipitation method at 70 degrees C containing approximately 6% carbonate was fluoride-treated (F adsorption from neutral aqueous solutions) to yield a approximately 1000 ppm F CAP and a approximately 3300 ppm F CAP. Metastable equilibrium solubility distributions were determined in acetate buffers at pH 5.0. Solution fluoride, calcium, phosphate, and pH were determined from the equilibrated solutions. The equilibrium solution fluoride levels were extremely low, e.g., as low as approximately 0.10 ppb to approximately 0.30 ppb at 50% dissolved for the two CAP preparations. The approximately 3300 ppm F CAP yielded a lower solubility than the approximately 1000 ppm F CAP (shift in the mean pKHAP value of 1.5-2 units). This can be attributed to the lower solution F(-) for the sample containing approximately 1000 ppm fluoride compared with the approximately 3300 ppm fluoride-containing CAP. These important findings suggest that a fluoride treatment simply may provide an adsorption fluoride depot for subsequent release, providing a solution fluoride effect upon the CAP solubility and not necessarily any intrinsic alteration of the mineral solubility.

Fluoride loaded polymeric nanoparticles for dental delivery.

Science.gov (United States)

Nguyen, Sanko; Escudero, Carlos; Sediqi, Nadia; Smistad, Gro; Hiorth, Marianne

2017-06-15

The overall aim of the present paper was to develop fluoride loaded nanoparticles based on the biopolymers chitosan, pectin, and alginate, for use in dental delivery. First, the preparation of nanoparticles in the presence of sodium fluoride (NaF) as the active ingredient by ionic gelation was investigated followed by an evaluation of their drug entrapment and release properties. Chitosan formed stable, spherical, and monodisperse nanoparticles in the presence of NaF and tripolyphoshate as the crosslinker, whereas alginate and pectin were not able to form any definite nanostructures in similar conditions. The fluoride loading capacity was found to be 33-113ppm, and the entrapment efficiency 3.6-6.2% for chitosan nanoparticles prepared in 0.2-0.4% (w/w) NaF, respectively. A steady increase in the fluoride release was observed for chitosan nanoparticles prepared in 0.2% NaF both in pH5 and 7 until it reached a maximum at time point 4h and maintained at this level for at least 24h. Similar profiles were observed for formulations prepared in 0.4% NaF; however the fluoride was released at a higher level at pH5. The low concentration, but continuous delivery of fluoride from the chitosan nanoparticles, with possible expedited release in acidic environment, makes these formulations highly promising as dental delivery systems in the protection against caries development. Copyright © 2017 Elsevier B.V. All rights reserved.

Fluoride Concentration of Drinking-Water of Qom, Iran

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Ahmad Reza Yari

2016-03-01

Full Text Available Background and Purpose: Fluoride is a natural element essential for human nutrition due to its benefits for dental enamel. It is well-documented that standard amounts of fluoride in drinkingwater can decrease the rate of dental caries. This study was conducted with the aim of measuring fluoride concentration of drinking-water supplies and urban distribution system in Qom, Iran. Materials and Methods: Results were subsequently compared against national and international standards. All sources of drinking-water of rural and urban areas were examined. To measure fluoride, the standard SPADNS method and a DR/4000s spectrophotometer were used. Results: Results showed that the mean of fluoride concentration in rural areas, mainly supplied with groundwater sources, was 0.41 mg/L, that of the urban distribution system 0.82 mg/L, that of Ali-Abad station 0.11 mg/L, and that of the private water desalination system 0.24 mg/L. Due to the hot climate of Qom, fluoride concentration means of all sources were lower than the permissible standards set by Iranian Standards and the WHO guidelines (except those of some of the groundwater sources and urban distribution systems. Conclusion: It seems that in most of the drinking-water sources the average fluoride concentration is not enough to prevent dental caries or strengthen dental enamel. It is concluded that Qom’s drinkingwater would require at least 0.4 mg/L to reach the minimum desirable standard.

UNFOLDED REGULAR AND SEMI-REGULAR POLYHEDRA

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IONIŢĂ Elena

2015-06-01

Full Text Available This paper proposes a presentation unfolding regular and semi-regular polyhedra. Regular polyhedra are convex polyhedra whose faces are regular and equal polygons, with the same number of sides, and whose polyhedral angles are also regular and equal. Semi-regular polyhedra are convex polyhedra with regular polygon faces, several types and equal solid angles of the same type. A net of a polyhedron is a collection of edges in the plane which are the unfolded edges of the solid. Modeling and unfolding Platonic and Arhimediene polyhedra will be using 3dsMAX program. This paper is intended as an example of descriptive geometry applications.

Removal of fluoride from aqueous nitric acid

International Nuclear Information System (INIS)

Pruett, D.J.; Howerton, W.B.; Mailen, J.C.

1981-06-01

Several methods for removing fluoride from aqueous nitric acid were investigated and compared with the frequently used aluminum nitrate-calcium nitrate (Ca 2+ -Al 3+ ) chemical trap-distillation system. Zirconium oxynitrate solutions were found to be superior in preventing volatilization of fluoride during distillation of the nitric acid, producing decontamination factors (DFs) on the order of 2 x 10 3 (vs approx. 500 for the Ca 2+ -Al 3+ system). Several other metal nitrate systems were tested, but they were less effective. Alumina and zirconia columns proved highly effective in removing HF from HF-HNO 3 vapors distilled through the columns; fluoride DFs on the order of 10 6 and 10 4 , respectively, were obtained. A silica gel column was very effective in adsorbing HF from HF-HNO 3 solutions, producing a fluoride DF of approx. 10 4

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.

Effects of cyclodextrins on the flavor of goat milk and its yogurt.

Science.gov (United States)

Young, O A; Gupta, R B; Sadooghy-Saraby, S

2012-02-01

Goat milk fat includes several branched chain fatty acids (BCFAs), like 4-methyloctanoic acid, which when free, are responsible for goaty flavor. This flavor limits the market opportunities for goat milk. Prior research showed that cyclodextrins (CDs) can reduce goaty flavor, presumably by binding free fatty acids. This research extends that observation. In odor ranking trials in citrate buffer at pH 4.8, β-CD concentrations between 0% and 0.35% were increasingly effective in reducing odor intensity due to 4-methyloctanoic acid, but only when present in high molar excess. α-CD was also effective, but γ-CD was not. In lipase-treated goat milk only β-CD was effective but at much lower molar excess, a difference potentially explained by several factors. One was that BCFAs bind to CDs in marked preference to their straight chain isomers. Displacement experiments with phenolphthalein disproved that hypothesis. The ability of β-CD to reduce goaty flavor intensity extended to yogurt. An analytical panel showed that flavor of goat yogurt was reduced by addition of β-CD, but only if added before heating and fermentation. A hedonic trial showed that consumers preferred unsweetened and sweet/vanilla-flavored goat yogurt more when β-CD was included, P = 0.004 and 0.016, respectively. Males liked all yogurts more than females (P yogurt: sweet/vanilla masked the goaty flavor for males but not females. This results parallels previously demonstrated gender effects for sheepmeat flavor caused by BCFAs. β-Cyclodextrin masks goaty flavor in yogurt, and with its GRAS status means it could be used in commercial goat yogurts and similar products so the real or perceived nutritional advantages of goat milk are not lost to goaty flavor. © 2012 Institute of Food Technologists®

Influence of Flavors on the Propagation of E-Cigarette–Related Information: Social Media Study

Science.gov (United States)

Zhou, Jiaqi; Zeng, Daniel Dajun; Tsui, Kwok Leung

2018-01-01

Background 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. Objective The objective of this study was to characterize the influence of flavors on e-cigarette–related information propagation on social media. Methods 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. Results 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. Conclusions 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. PMID:29572202

Monitoring of fluoride in water samples using a smartphone

International Nuclear Information System (INIS)

Levin, Saurabh; Krishnan, Sunderrajan; Rajkumar, Samuel; Halery, Nischal; Balkunde, Pradeep

2016-01-01

In several parts of India, groundwater is the only reliable, year round source for drinking water. Prevention of fluorosis, a chronic disease resulting from excess intake of fluoride, requires the screening of all groundwater sources for fluoride in endemic areas. In this paper, the authors present a field deployable colorimetric analyzer based on an inexpensive smartphone embedded with digital camera for taking photograph of the colored solution as well as an easy-fit, and compact sample chamber (Akvo Caddisfly). Phones marketed by different smartphone makers were used. Commercially available zirconium xylenol orange reagent was used for determining fluoride concentration. A software program was developed to use with the phone for recording and analyzing the RGB color of the picture. Linear range for fluoride estimation was 0–2 mg l"−"1. Around 200 samples, which consisted of laboratory prepared as well as field samples collected from different locations in Karnataka, India, were tested with Akvo Caddisfly. The results showed a significant positive correlation between Ion Selective Electrode (ISE) method and Akvo Caddisfly (Phones A, B and C), with correlation coefficient ranging between 0.9952 and 1.000. In addition, there was no significant difference in the mean fluoride content values between ISE and Phone B and C except for Phone A. Thus the smartphone method is economical and suited for groundwater fluoride analysis in the field. - Highlights: • Fluoride is an inorganic pollutant in ground water, affecting human health. • A colorimetric method for measurement of fluoride in drinking water with smartphone • Measurement is by mixing water with zirconyl xylenol orange complex reagent. • Results are comparable with laboratory-based ion selective fluoride electrode method.

Monitoring of fluoride in water samples using a smartphone

Energy Technology Data Exchange (ETDEWEB)

Levin, Saurabh [Akvo Foundation (Netherlands); Krishnan, Sunderrajan [INREM Foundation (India); Rajkumar, Samuel; Halery, Nischal; Balkunde, Pradeep [Akvo Foundation (Netherlands)

2016-05-01

In several parts of India, groundwater is the only reliable, year round source for drinking water. Prevention of fluorosis, a chronic disease resulting from excess intake of fluoride, requires the screening of all groundwater sources for fluoride in endemic areas. In this paper, the authors present a field deployable colorimetric analyzer based on an inexpensive smartphone embedded with digital camera for taking photograph of the colored solution as well as an easy-fit, and compact sample chamber (Akvo Caddisfly). Phones marketed by different smartphone makers were used. Commercially available zirconium xylenol orange reagent was used for determining fluoride concentration. A software program was developed to use with the phone for recording and analyzing the RGB color of the picture. Linear range for fluoride estimation was 0–2 mg l{sup −1}. Around 200 samples, which consisted of laboratory prepared as well as field samples collected from different locations in Karnataka, India, were tested with Akvo Caddisfly. The results showed a significant positive correlation between Ion Selective Electrode (ISE) method and Akvo Caddisfly (Phones A, B and C), with correlation coefficient ranging between 0.9952 and 1.000. In addition, there was no significant difference in the mean fluoride content values between ISE and Phone B and C except for Phone A. Thus the smartphone method is economical and suited for groundwater fluoride analysis in the field. - Highlights: • Fluoride is an inorganic pollutant in ground water, affecting human health. • A colorimetric method for measurement of fluoride in drinking water with smartphone • Measurement is by mixing water with zirconyl xylenol orange complex reagent. • Results are comparable with laboratory-based ion selective fluoride electrode method.

Streptozotocin Aggravated Osteopathology and Insulin Induced Osteogenesis Through Co-treatment with Fluoride.

Science.gov (United States)

Yang, Chen; Zhang, Mengmeng; Li, Yagang; Wang, Yan; Mao, Weixian; Gao, Yuan; Xu, Hui

2015-12-01

The role of insulin in the mechanism underlying the excessive fluoride that causes skeletal lesion was studied. The in vitro bone marrow stem cells (BMSC) collected from Kunming mice were exposed to varying concentrations of fluoride with or without insulin. The cell viability and early differentiation of BMSC co-treated with fluoride and insulin were measured by using cell counting kit-8 and Gomori modified calcium-cobalt method, respectively. We further investigated the in vivo effects of varying dose of fluoride on rats co-treated with streptozotocin (STZ). Wistar rats were divided into six groups which included normal control, 10 mg fluoride/kg day group, 20 mg fluoride/kg day group, STZ control, STZ+10 mg fluoride/kg day group, and STZ+20 mg fluoride/kg day group. The rats were administered with sodium fluoride (NaF) by gavage with water at doses 10 and 20 mg fluoride/kg day for 2 months. In a period of one month, half of rats in every group were treated with streptozotocin (STZ) once through intraperitoneal injection at 52 mg/kg body weight. The serum glucose, HbA1c, and insulin were determined. Bone mineral content and insulin release were assessed. The results showed insulin combined with fluoride stimulated BMSC cell viability in vitro. The bone mineral content reduced in rats treated with higher dose of fluoride and decreased immensely in rat co-treated with fluoride and STZ. Similarly, a combination treatment of a high dose of fluoride and STZ decreased insulin sensitivity and activity. To sum up, these data indicated fluoride influenced insulin release, activity, and sensitivity. Furthermore, the insulin state in vivo interfered in the osteogenesis in turn and implied there was a close relation between insulin and bone pathogenesis in the mechanism of fluoride toxicity.

Fluorides in groundwater and its impact on health.

Science.gov (United States)

Shailaja, K; Johnson, Mary Esther Cynthia

2007-04-01

Fluoride is a naturally occurring toxic mineral present in drinking water and causes yellowing of teeth, tooth problems etc. Fluorspar, Cryolite and Fluorapatite are the naturally occurring minerals, from which fluoride finds its path to groundwater through infiltration. In the present study two groundwater samples, Station I and Station II at Hyderabad megacity, the capital of Andhra Pradesh were investigated for one year from January 2001 to December 2001. The average fluoride values were 1.37 mg/l at Station I and 0.91 mg/l at Station II. The permissible limit given by BIS (1983) 0.6-1.2 mg/l and WHO (1984) 1.5 mg/l for fluoride in drinking water. The groundwaters at Station I exceeded the limit while at Station II it was within the limits. The study indicated that fluoride content of 0.5 mg/l is sufficient to cause yellowing of teeth and dental problems.

Yeast diversity and native vigor for flavor phenotypes.

Science.gov (United States)

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

2015-03-01

Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a 'Yeast Flavor Diversity Screening' strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation. Copyright © 2015 Elsevier Ltd. All rights reserved.

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.

A health risk assessment for fluoride in Central Europe.

Science.gov (United States)

Fordyce, F M; Vrana, K; Zhovinsky, E; Povoroznuk, V; Toth, G; Hope, B C; Iljinsky, U; Baker, J

2007-04-01

Like many elements, fluorine (which generally occurs in nature as fluoride) is beneficial to human health in trace amounts, but can be toxic in excess. The links between low intakes of fluoride and dental protection are well known; however, fluoride is a powerful calcium-seeking element and can interfere with the calcified structure of bones and teeth in the human body at higher concentrations causing dental or skeletal fluorosis. One of the main exposure routes is via drinking water and the World Health Organisation currently sets water quality guidelines for the element. In Central Europe, groundwater resources that exceed the guideline value of 1.5 mg l-1 are widespread and effects on health of high fluoride in water have been reported. The aim of the current project was to develop a geographic information system (GIS) to aid the identification of areas where high-fluoride waters and fluorosis may be a problem; hence, where water treatment technologies should be targeted. The development of the GIS was based upon the collation and digitisation of existing information relevant to fluoride risk in Ukraine, Moldova, Hungary and Slovakia assembled for the first time in a readily accessible form. In addition, geochemistry and health studies to examine in more detail the relationships between high-fluoride drinking waters and health effects in the population were carried out in Moldova and Ukraine demonstrating dental fluorosis prevalence rates of 60-90% in adolescents consuming water containing 2-7 mg l-1 fluoride.

Occurrence of fluoride in ground waters of Saudi Arabia

Science.gov (United States)

Alabdulaaly, Abdulrahman I.; Al-Zarah, Abdullah I.; Khan, Mujahid A.

2013-09-01

The presence of elevated levels of fluoride in groundwater is considered a global problem. Fluoride in water derives mainly from dissolution of natural minerals in the rocks and soils with which water interacts. The most common fluorine-bearing minerals are fluorite, apatite and micas. Anthropogenic sources of fluoride include agricultural fertilizers and combustion of coal. In the present research, a survey of wells ( n = 1,060) was undertaken in all the 13 regions of the Kingdom of Saudi Arabia to assess the contained fluoride (F) levels. The results indicated variation in fluoride levels from 0.10 to 5.4 mg/L as F throughout the kingdom. The average fluoride levels in milligrams per liter as F were as follows in descending order: 1.80 (Hadwood Shamalyah), 1.37 (Hail), 1.33 (Eastern Province), 1.16 (Al Jouf), 1.11 (Qassim), 1.01 (Riyadh), 0.90 (Madina Al Munnawara), 0.81 (Tabouk), 0.74 (Makkah Al- Mukaramma), 0.73 (Jizan), 0.66 (Asir), 0.64 (Najran), and 0.60 (Al Baha). The results indicated that fluoride levels exceeded the USEPA maximum contaminant limits for drinking water (4 mg/L) in several wells ( n = 7) in different regions of the kingdom and that 13.96 % of the wells exceeded the World Health Organization recommended levels (1.5 mg/L). The results were also compared with the secondary USEPA contaminant standards of 2.0 mg/L for fluorides.

Safety evaluation of substituted thiophenes used as flavoring ingredients

NARCIS (Netherlands)

Cohen, Samuel M.; Fukushima, Shoji; Gooderham, Nigel J.; Guengerich, F.P.; Hecht, Stephen S.; Rietjens, Ivonne M.C.M.; Smith, Robert L.; Bastaki, Maria; Harman, Christie L.; McGowen, Margaret M.; Valerio, Luis G.; Taylor, Sean V.

2017-01-01

This publication is the second in a series by the Expert Panel of the Flavor and Extract Manufacturers Association summarizing the conclusions of its third systematic re-evaluation of the safety of flavorings previously considered to be generally recognized as safe (GRAS) under conditions of