Process quality planning of quality function deployment for carrot syrup

Science.gov (United States)

Ekawati, Yurida; Noya, Sunday; Widjaja, Filemon

2017-06-01

Carrot products are rarely available in the market. Based on previous research that had been done using QFD to generate product design of carrots products, the research to produce the process quality planning had been carried out. The carrot product studied was carrot syrup. The research resulted in a process planning matrix for carrot syrup. The matrix gives information about critical process plan and the priority of the critical process plan. The critical process plan on the production process of carrot syrup consists of carrots sorting, carrots peeling, carrots washing, blanching process, carrots cutting, the making of pureed carrots, filtering carrot juice, the addition of sugar in carrot juice, the addition of food additives in carrot juice, syrup boiling, syrup filtering, syrup filling into the bottle, the bottle closure and cooling. The information will help the design of the production process of carrot syrup.

Chromatographic separation of fructose from date syrup.

Science.gov (United States)

Al Eid, Salah M

2006-01-01

The objective of this study is to provide a process for separating fructose from a mixture of sugars containing essentially fructose and glucose, obtained from date palm fruits. The extraction procedure of date syrup from fresh dates gave a yield of 86.5% solids after vacuum drying. A process for separating fructose from an aqueous solution of date syrup involved adding the date syrup solutions (20, 30 and 40% by weight) to a chromatographic column filled with Dowex polystyrene strong cation exchange gel matrix resin Ca2 + and divinylbenzene, a functional group, sulfonic acid, particle size 320 microm, with a flow rate of 0.025 and 0.05 bed volume/min, under 30 and 70 degrees C column temperature. After the date sugar solution batch, a calculated quantity of water was added to the column. Glucose was retained by the resin more weakly than fructose and proceeded faster into the water batch flowing ahead. Three fractions were collected: a glucose-rich fraction, a return fraction, and a fructose-rich fraction. The return fraction is based on when the peaks of fructose and glucose were reached, which could be determined by means of an analyzer (polarimeter) based on the property of glucose and fructose solutions to turn the polarization level of polarized light. A high yield of fructose is obtained at 70 degrees C column temperature with a flow rate of 0.025 bed volume/min and date syrup solution containing 40% sugar concentration. The low recovery by weight obtained using date syrup solutions having a sugar concentration of 20 and 30%, encourages the use of a concentration of 40%. However, with the 40% date syrup supply the average concentrations of glucose and fructose in the return fractions were more than 40%, which can be used for diluting the thick date syrup solution extracted from dates.

Enzymatic production of high fructose syrup from Agave tequilana ...

African Journals Online (AJOL)

The conditions for producing high fructose syrup from the fructans contained in the head of the Agave tequilana Weber var. blue were determined and their physicochemical properties were compared with those of commercial corn syrup (Frudex-55®). Both syrups behave as Newtonian fluids and showed no significant ...

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

[A case of anaphylaxis due to rose-flavored soft-serve ice cream with pollen food allergy syndrome].

Science.gov (United States)

Kitabayashi, Taeru; Sato, Sayuri; Adachi, Mitsuru

2013-05-01

We experienced a 10-year-old boy who had anaphylaxis after eating rose-flavored soft-serve ice cream. The patient felt a sense of discomfort in his throat when eating apple, peach, loquat, Japanese pear, and kiwi fruit. Therefore, we measured specific IgE antibodies to allergen components by ImmunoCAP ISAC. Consequently, the patient gave positive results for all PR-10 proteins from birch, alder, hazel, apple, peach, peanut, hazelnut, and soybean, so we diagnosed him with Pollen Food Allergy Syndrome (PFAS) induced by cross reactivity with pollens of birch family and fruits of rose family. When we conducted the skin prick test as is for red rose syrup because of the belief that anaphylaxis was caused by the rose ingredient contained in rose-flavored soft-serve ice cream, the patient gave a strong positive result. However, the results were negative for rose essence and Food Red No. 2 contained. Subsequently, it was found that red rose syrup contained apple juice. Therefore, we conducted the prick-prick test for apple, and the patient was confirmed to be strongly positive to apple. We thus identified apple as the cause of anaphylaxis. Since there is no legal obligation of labeling specific raw materials when directly selling manufactured and processed food products to general consumers, it is possible for general consumers to mistakenly take them in without knowing the containment of allergic substances. It is believed that the labeling method should be improved in the future.

Replication of Holograms with Corn Syrup by Rubbing

Directory of Open Access Journals (Sweden)

Arturo Olivares-Pérez

2012-08-01

Full Text Available Corn syrup films are used to replicate holograms in order to fabricate micro-structural patterns without the toxins commonly found in photosensitive salts and dyes. We use amplitude and relief masks with lithographic techniques and rubbing techniques in order to transfer holographic information to corn syrup material. Holographic diffraction patterns from holographic gratings and computer Fourier holograms fabricated with corn syrup are shown. We measured the diffraction efficiency parameter in order to characterize the film. The versatility of this material for storage information is promising. Holographic gratings achieved a diffraction efficiency of around 8.4% with an amplitude mask and 36% for a relief mask technique. Preliminary results using corn syrup as an emulsion for replicating holograms are also shown in this work.

Replication of Holograms with Corn Syrup by Rubbing

Science.gov (United States)

Mejias-Brizuela, Nildia Y.; Olivares-Pérez, Arturo; Ortiz-Gutiérrez, Mauricio

2012-01-01

Corn syrup films are used to replicate holograms in order to fabricate micro-structural patterns without the toxins commonly found in photosensitive salts and dyes. We use amplitude and relief masks with lithographic techniques and rubbing techniques in order to transfer holographic information to corn syrup material. Holographic diffraction patterns from holographic gratings and computer Fourier holograms fabricated with corn syrup are shown. We measured the diffraction efficiency parameter in order to characterize the film. The versatility of this material for storage information is promising. Holographic gratings achieved a diffraction efficiency of around 8.4% with an amplitude mask and 36% for a relief mask technique. Preliminary results using corn syrup as an emulsion for replicating holograms are also shown in this work.

Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review

Directory of Open Access Journals (Sweden)

Azizollaah Zargaraan

2016-10-01

Full Text Available High fructose corn syrup (HFCS is commonly found in soft drinks and juice beverages, as well as in many pre-packaged foods such as breakfast cereals, baked goods and dairy desserts. Historically, sucrose (table sugar was primarily added to processed foods and beverages as the sweetening agent. In recent years, the use of HFCS has significantly increased in popularity due to its sweetness, ability to enhance flavor and shelf life, and its low cost. HFCF made by enzymatic isomerization of glucose to fructose was introduced as HFCS-42 (42% fructose and HFCS-55 (55% fructose and opened a new frontier for the sweetener and soft drink industries. Using a glucose isomerase, the starch in corn can be efficiently converted into glucose and then to various amounts of fructose. Hydrolysis of sucrose produces a 50:50 molar mixture of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in sucrose bonded together. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. The advantage to food manufacturers is that the free monosaccharide in HFCS provides better flavor enhancement, stability, freshness, texture, color, pourability, and consistency in foods in comparison to sucrose. The development of these inexpensive, sweet corn-based syrups made it profitable to replace sucrose (sugar and simple sugars with HFCS in our diet. In the present study, the replacement of sucrose with HFCS and its effect on the functionality and organoleptic properties of different food products were reviewed.

Laboratory experiments on fragmentation of highly-viscous bubbly syrup

Science.gov (United States)

Kurihara, H.; Kameda, M.; Ichihara, M.

2006-12-01

Fragmentation of vesicular magma by rapid decompression is a key process in explosive eruptions. To determine the fragmentation criteria, we carried out laboratory experiments on magma fragmentation using analogous materials. We used commercial syrup as an analogous material of magma, because the viscosity was widely altered by adding or subtracting water contents in the syrup. We made the bubbly syrup by adding hydrogen peroxide with manganese oxide in the syrup. The amount of hydrogen peroxide is proportional to the gas volume fraction in the syrup. We measured the rheological properties of the syrup. Zero shear viscosity η was measured by a rotating viscometer and a fiber elongation technique. Glass transition temperature was measured by differential scanning calorimetry. The measured data indicated that the temperature dependence of viscosity was described well using Williams-Landel-Ferry (WLF) equation. The solid content of syrup alters the viscosity as well as the glass transition temperature, though it may hardly affect the rigidity μ, which was measured by ultrasonic test in our previous work. We used a pressurized vertical tube with a large vacuum vessel to apply the rapid decompression on the material. An acrylic container, filled with the bubbly syrup, was placed in the bottom of the pressurized tube. By rupturing the diaphragms inserted between the tube and the vacuum vessel, the bubbly syrup is rapidly decompressed due to expansion of the pressurized gas in the tube. A high-speed video camera was used to obtain sequential images of the materials. Pressure transducers were mounted on the sidewall of the tube and the bottom of the container. The initial pressure was varied from 1 MPa to 5 MPa. The gas-volume fraction of the syrup under pressure was fixed as 2 % to 20%. The viscosity varied from 105 Pa·s to 108 Pa·s. We successfully observed three principal behaviors using the present analogous material; brittle fragmentation, partial fracture and

Utilization of date syrup as a tablet binder, comparative study

OpenAIRE

Alanazi, Fars Kaed

2010-01-01

The aim of this study was to investigate the possibility of using dates syrup as a tablet binder. Dates syrup (40%, 50%, 60% w/w dates syrup:water) was utilized for the granulation of sodium bicarbonate and calcium carbonate as examples for water-soluble and water-insoluble materials; correspondingly. Those two materials represent examples of bulky drugs as well. Starch paste (10% w/w starch in water) and sucrose syrup (50% w/w sucrose in water), the well-known tablet binders, were used in th...

Identification of syrup type using fourier transform-near infrared spectroscopy with multivariate classification methods

Directory of Open Access Journals (Sweden)

Ravipat Lapcharoensuk

2018-03-01

Full Text Available This research aimed to establish near infrared (NIR spectroscopy models for identification of syrup types in which the maple syrup was discriminated from other syrup types. Thirty syrup types were used in this research; the NIR spectra of each type were recorded with 10 replicates. The repeatability and reproducibility of NIR scanning were performed, and the absorbance at 6940cm−1 was used for calculation. Principal component analysis was used to group the syrup type. Identification models were developed by soft independent modeling by class analogy (SIMCA and partial least-squares discriminant analysis (PLS-DA. The SIMCA models of all syrup types exhibited accuracy percentage of 93.3–100% for identifying syrup types, whereas maple syrup discrimination models showed percentage of accuracy between 83.2% and 100%. The PLS-DA technique gave the accuracy of syrup types classification between 96.6% and 100% and presented ability on discrimination of maple syrup form other types of syrup with accuracy of 100%. The finding presented the potential of NIR spectroscopy for the syrup type identification.

Detection of Inulin, a Prebiotic Polysaccharide, in Maple Syrup.

Science.gov (United States)

Sun, Jiadong; Ma, Hang; Seeram, Navindra P; Rowley, David C

2016-09-28

Maple syrup is a widely consumed plant-derived natural sweetener produced by concentrating xylem sap collected from certain maple (Acer) species. During thermal evaporation of water, natural phytochemical components are concentrated in maple syrup. The polymeric components from maple syrup were isolated by ethanol precipitation, dialysis, and anion exchange chromatography and structurally characterized by glycosyl composition analysis, glycosyl linkage analysis, and nuclear magnetic resonance spectroscopy. Among the maple syrup polysaccharides, one neutral polysaccharide was characterized as inulin with a broad molecular weight distribution, representing the first isolation of this prebiotic carbohydrate from a xylem sap. In addition, two acidic polysaccharides with structural similarity were identified as arabinogalactans derived from rhamnogalacturonan type I pectic polysaccharides.

Lepton flavor violation in flavored gauge mediation

Energy Technology Data Exchange (ETDEWEB)

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

2014-12-01

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

FlavorDB: a database of flavor molecules.

Science.gov (United States)

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

2018-01-04

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

Pasting, rheological, and retrogradation properties of low-amylose rice starch with date syrup.

Science.gov (United States)

Mohamed, Ibrahim O; Babucurr, Jobe

2017-09-01

Effects of date syrup on pasting, rheological, and retrogradation properties of low-amylose rice starch were investigated using three levels of date syrup (starch:syrup 1:1, 1:2, or 1:3). Measurements were carried out using HR-2 Discovery Rheometer equipped with a pasting cell and parallel plate geometry. The pasting measurements showed that the peak viscosity of the control is significantly higher than the samples with date syrup (p date syrup levels. Addition of date syrup increases the solid-like behavior of the gel in reverse order with increased date syrup levels. Low-amylose starch gel used in this study showed minor changes in elastic modulus (G') during one week cold storage indicting that low-amylose rice starch is resistant to retrogradation. Addition of date syrup slightly resulted in increased retrogradation compared to the control.

9 CFR 424.22 - Certain other permitted uses.

Science.gov (United States)

2010-01-01

... sugar), maple sugar, dextrose, invert sugar, honey, corn syrup solids (corn syrup, glucose syrup and fructose), wood smoke, vinegar, flavorings, spices, sodium nitrate, sodium nitrite, potassium nitrate...

A cost analysis: processing maple syrup products

Science.gov (United States)

Neil K. Huyler; Lawrence D. Garrett

1979-01-01

A cost analysis of processing maple sap to syrup for three fuel types, oil-, wood-, and LP gas-fired evaporators, indicates that: (1) fuel, capital, and labor are the major cost components of processing sap to syrup; (2) wood-fired evaporators show a slight cost advantage over oil- and LP gas-fired evaporators; however, as the cost of wood approaches $50 per cord, wood...

Flavored dark matter beyond Minimal Flavor Violation

International Nuclear Information System (INIS)

Agrawal, Prateek; Blanke, Monika; Gemmler, Katrin

2014-01-01

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

Effect of dark-colored maple syrup on cell proliferation of human gastrointestinal cancer cell

Science.gov (United States)

Yamamoto, Tetsushi; Sato, Kanta; Kubota, Yuika; Mitamura, Kuniko; Taga, Atsushi

2017-01-01

Maple syrup is a natural sweetener that is commonly consumed worldwide. While maple syrup mainly comprises sucrose, it also contains phytochemicals that present various biological effects. Maple syrup is made by boiling down sap, and its color and composition vary in accordance with the sap collection season. Typically, seasonal progression is associated with darker syrup color, and antioxidant activity is proportional to the increasingly dark color. The authors previously reported that maple syrup demonstrated inhibitory effects on colorectal cancer cell growth and invasion, which correlated with darker maple syrup color. In the present study, they examined the effects of two different grades of maple syrup on gastrointestinal cancer cell proliferation, to investigate whether the dark-color maple syrup was suitable as a phytomedicine for gastrointestinal cancer treatment. Administration of dark-color maple syrup significantly inhibited gastrointestinal cancer cell growth as compared to non-treated cancer cells. Moreover, administration of dark-color maple syrup clearly inhibited protein kinase B (AKT) phosphorylation and did not impact mitogen-associated protein kinase phosphorylation. These data suggested that dark-color maple syrup may inhibit cell proliferation through suppression of AKT activation and, thus, may be suitable as a phytomedicine for gastrointestinal cancer treatment. PMID:28685052

DEXTRINIZED SYRUPS OBTAINING THROUGH THE ENZYMATIC HYDROLYSIS OF SORGHUM STARCH

Directory of Open Access Journals (Sweden)

Leyanis Rodríguez Rodríguez

2015-10-01

Full Text Available The main objective of this work was the production of syrups dextrinized by enzymatic hydrolysis of starch red sorghum CIAPR-132 using α-amylase on solutions at different concentrations, with different concentrations of enzyme and enzyme hydrolysis time. The response variable was the dextrose equivalent in each obtained syrup (ED using the modified Lane-Eynon method. In some of the experiments, we used a full factorial design 23 and in others we worked with intermediate concentration and higher hydrolysis time with different levels of enzyme. The obtained products were syrups dextrinized ED between 10,25 and 33,97% (values we can find within the established ones for these types of syrups, which can be used for their functional properties as intermediates syrups or as raw material for different processes of the food industry. This allows you to set a pattern for the use of sorghum feedstock in unconventional obtaining products from its starch.

Storage stability of standard and diet figs canned in syrup

Directory of Open Access Journals (Sweden)

Priscilla Kárim CAETANO

Full Text Available Abstract The current study aimed to evaluate the physicochemical, microbiological and sensory quality of traditional and diet figs canned in syrup, as well as verify their storage stability. Therefore, it was used green figs from the cultivar Roxo de Valinhos. Two treatments were held: standard sucrose syrup and sweetener blends: sodium cyclamate, sucralose and sodium saccharin. The syrups were previously prepared; being 25 °Brix for sucrose syrup; and by dividing the quantity of sucrose potency (100 to the blend of sweeteners potency (125 for sweetener blends. The products were stored at room temperature for 180 days and evaluated once a month through pH, soluble solids, titratable acidity, texture, vacuum and sensory evaluation (i.e. affective test; except for the commercial sterility test that was conducted at 0 to 180 days. Both canned figs in syrup showed no significant difference for pH, titratable acidity, soluble solids, vacuum and texture; therefore, both were considered commercially sterile and kept their sensory characteristics throughout storage.

The pasting and gel textural properties of corn starch in glucose, fructose and maltose syrup.

Science.gov (United States)

Sun, Qingjie; Xing, Yan; Qiu, Chao; Xiong, Liu

2014-01-01

The pasting and gel textural properties of corn starch in syrup at different concentrations were investigated by Rapid Visco Analyzer (RVA) and Texture profile analysis (TPA) tests. The results showed that the pasting temperatures of corn starch greatly increased, especially at higher sugar concentration. Increasing concentration of syrup caused an increase in peak, trough and final viscosity of corn starch. Peak viscosity and the disintegration rate of starch increased in the following order: fructose syrup> maltose syrup> glucose syrup. Increasing syrup concentration to 13%, 25% and 50% resulted in a lower retrogradation rate than the control. When the maltose syrup concentration increased to 50%, the retrogradation rate decreased to 14.30% from 33.38%. The highest hardness was observed when the syrup concentration was 25%. There was a particular low hardness when the concentration of syrup was 50%. The springiness of starch gels in syrup was similar at different concentrations.

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.

21 CFR 184.1866 - High fructose corn syrup.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true High fructose corn syrup. 184.1866 Section 184.1866... Listing of Specific Substances Affirmed as GRAS § 184.1866 High fructose corn syrup. (a) High fructose... partial enzymatic conversion of glucose (dextrose) to fructose using an insoluble glucose isomerase enzyme...

Ultrasonic flotational separation of syrup with polyacrylamide

International Nuclear Information System (INIS)

Zeng SiXian; Qiu TaiQiu; Xie XiongFei; Hu SongQing

1998-01-01

A 60 degrees Bx solution of Australian raw sugar was treated at 80 degrees C with 300 ppm phosphoric acid and neutralized to pH 7 with Ca(OH)2. The resulting syrup (as model cane syrup rather than phosphatated liquor?) was subjected to flotational separation with and without ultrasonic vibration (16.5-33 kHz, 20-300 W) and/or addition of polyacrylamide (PAM; dose not stated)

The pasting and gel textural properties of corn starch in glucose, fructose and maltose syrup.

Directory of Open Access Journals (Sweden)

Qingjie Sun

Full Text Available The pasting and gel textural properties of corn starch in syrup at different concentrations were investigated by Rapid Visco Analyzer (RVA and Texture profile analysis (TPA tests. The results showed that the pasting temperatures of corn starch greatly increased, especially at higher sugar concentration. Increasing concentration of syrup caused an increase in peak, trough and final viscosity of corn starch. Peak viscosity and the disintegration rate of starch increased in the following order: fructose syrup> maltose syrup> glucose syrup. Increasing syrup concentration to 13%, 25% and 50% resulted in a lower retrogradation rate than the control. When the maltose syrup concentration increased to 50%, the retrogradation rate decreased to 14.30% from 33.38%. The highest hardness was observed when the syrup concentration was 25%. There was a particular low hardness when the concentration of syrup was 50%. The springiness of starch gels in syrup was similar at different concentrations.

Flavored dark matter beyond Minimal Flavor Violation

CERN Document Server

Agrawal, Prateek; Gemmler, Katrin

2014-10-13

We study the interplay of flavor and dark matter phenomenology for models of flavored dark matter interacting with quarks. We allow an arbitrary flavor structure in the coupling of dark matter with quarks. This coupling is assumed to be the only new source of violation of the Standard Model flavor symmetry extended by a $U(3)_\\chi$ associated with the dark matter. We call this ansatz Dark Minimal Flavor Violation (DMFV) and highlight its various implications, including an unbroken discrete symmetry that can stabilize the dark matter. As an illustration we study a Dirac fermionic dark matter $\\chi$ which transforms as triplet under $U(3)_\\chi$, and is a singlet under the Standard Model. The dark matter couples to right-handed down-type quarks via a colored scalar mediator $\\phi$ with a coupling $\\lambda$. We identify a number of "flavor-safe" scenarios for the structure of $\\lambda$ which are beyond Minimal Flavor Violation. For dark matter and collider phenomenology we focus on the well-motivated case of $b$-...

Evaluation of date syrup as an oral negative contrast agent for MRCP.

Science.gov (United States)

Govindarajan, Arunkumar; Lakshmanan, Prakash Manikka; Sarawagi, Radha; Prabhakaran, Velu

2014-11-01

The purpose of this study was to compare the in vitro effects of date syrup with those of other contrast agents by qualitative and quantitative analysis and in vivo evaluation of the use of date syrup to improve the quality of MRCP images. Phantoms containing date syrup, ferumoxsil, pineapple juice, and water were imaged by 1.5-T MRI with T2-weighted and MRCP sequences, and signal-to-noise ratios were calculated. Biochemical analysis of date syrup was performed to find the nature of iron in it, and the iron content was quantified by energy-dispersive x-ray spectroscopy. Sixty patients underwent MRCP before and 30 minutes after ingestion of 100 mL of date syrup. Unenhanced and contrast-enhanced images were scored for gastrointestinal tract signal suppression and visualization of various pancreaticobiliary structures. In vitro evaluation showed that images obtained with date syrup had a signal-to-noise ratio comparable to that of images obtained with ferumoxsil in T2-weighted and MRCP sequences. The iron concentration in date syrup was 2.6 mg/dL, and it was in ferric form. Images obtained after oral contrast administration had statistically significant improvement in gastrointestinal tract signal suppression (p Date syrup can be used as a negative oral contrast agent for gastrointestinal tract signal suppression during MRCP and for improving visualization of various pancreaticobiliary structures.

Flavor-singlet spectrum in multi-flavor QCD

Energy Technology Data Exchange (ETDEWEB)

Aoki, Yasamichi; Rinaldi, Enrico

2017-06-18

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

Flavor-singlet spectrum in multi-flavor QCD

Science.gov (United States)

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

2018-03-01

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

Characterization and optimization of schizophyllan production from date syrup.

Science.gov (United States)

Jamshidian, Hajar; Shojaosadati, Seyed Abbas; Vilaplana, Francisco; Mousavi, Seyed Mohammad; Soudi, Mohammad Reza

2016-11-01

This study demonstrates the efficient utilization of low-cost agricultural substrates, particularly date syrup, by Schizophyllum commune ATCC 38548 for schizophyllan production. Initially, one factor-at-a-time method was used to find the best carbon and nitrogen sources for schizophyllan production. Subsequently, response surface methodology was employed to optimize the level of culture medium components to maximize substrate conversion yield and schizophyllan production in submerged culture. Maximum product yield (0.12g schizophyllan/g date syrup) and schizophyllan production (8.5g/l) were obtained at concentrations of date syrup and corn steep liquor, inoculum size and agitation rate at 7.02%w/v, 0.10%w/v, 7.68%v/v and 181rpm, respectively. Sugar composition analysis, FTIR, NMR and molar mass determination revealed the purity and molecular properties of recovered schizophyllan produced from date syrup as glycosidic linkage analysis showed three main schizophyllan characteristic peaks arising from the 3-linked, 3,6-linked and terminal glucose residues. Finally, process economic analysis suggested that use of date syrup and corn steep liquor as nutrients would result in approximately 6-fold reduction in cost of raw materials for schizophyllan production as compared to conventional carbon and nitrogen sources such as sucrose and malt extract. Copyright © 2016 Elsevier B.V. All rights reserved.

The flavor-locked flavorful two Higgs doublet model

Science.gov (United States)

Altmannshofer, Wolfgang; Gori, Stefania; Robinson, Dean J.; Tuckler, Douglas

2018-03-01

We propose a new framework to generate the Standard Model (SM) quark flavor hierarchies in the context of two Higgs doublet models (2HDM). The `flavorful' 2HDM couples the SM-like Higgs doublet exclusively to the third quark generation, while the first two generations couple exclusively to an additional source of electroweak symmetry breaking, potentially generating striking collider signatures. We synthesize the flavorful 2HDM with the `flavor-locking' mechanism, that dynamically generates large quark mass hierarchies through a flavor-blind portal to distinct flavon and hierarchon sectors: dynamical alignment of the flavons allows a unique hierarchon to control the respective quark masses. We further develop the theoretical construction of this mechanism, and show that in the context of a flavorful 2HDM-type setup, it can automatically achieve realistic flavor structures: the CKM matrix is automatically hierarchical with | V cb | and | V ub | generically of the observed size. Exotic contributions to meson oscillation observables may also be generated, that may accommodate current data mildly better than the SM itself.

Elemental Impurities in Nigerian Pediatric Syrups: Mercury in Violation of Standard Guidelines.

Science.gov (United States)

Orisakwe, Orish Ebere; Roberts, Irosanga Itamuno; Bagbi, Baribefe Monday

2016-01-01

Studies on the human exposure to elemental impurities like antimony, tin, and mercury pharmaceutical products in the African environment are scarce and limited. In this study, we determined the concentrations of these elemental impurities in 28 different brands of commonly used pediatric syrups, purchased randomly from patent medicine retail outlets in Port Harcourt, Rivers State, Nigeria. The aim of this study was to compare the antimony, tin, and mercury levels in these pediatric syrups with the recommended limits of United States Pharmacopeia. Twenty-eight different pediatric syrups were randomly sampled and purchased using the market basket protocol from pharmacy shops in Port Harcourt, Rivers State, Nigeria in December 2010. Syrups were ashed before digestion using concentrated aqua regia, HCl: HNO3 (3:1), and antimony, tin, and mercury were analyzed using Unicam Atomic Absorption Spectrophotometer (AAS) Model 929. The ranges of heavy metal content in these pediatric syrups were 0.54-1.27, 0.86-2.56, and 0.97-5.13 μg/g for antimony, tin, and mercury, respectively. About 75% of the syrups exceeded the United States Pharmacopeia mercury limit of 1.5 μg/g. The estimated or calculated amounts of antimony, tin, and mercury in the 3 most likely administered syrups were 17.15, 64.20, and 34.60 μg of antimony, tin, and mercury, respectively. The daily intake or estimated amount from the ingestion of syrups excluding background exposure (μg metal·kg body weight·d) for a 15-kg child were 1.17, 2.31, and 4.28 for antimony, tin, and mercury, respectively. Mercury content in pediatric syrups may constitute a significant source of heavy metal exposure to children and may be of public health importance in Nigeria.

Characteristics of fermentation of refined cane sugar syrup for alcohol

Energy Technology Data Exchange (ETDEWEB)

Raev, Z A; Bazilevich, K K

1956-01-01

Technological properties of cane sugar syrup, obtained on refining of raw cane sugar, were investigated. Its poor fermentation is caused by the lack of nitrous substances (1/10 as much as in sugar beet) necessary for the nutrition of yeast. It is necessary to introduce into the mixture of yeast and must 0.8% (NH/sub 4/)/sub 2/SO/sub 4/ based on weight of syrup (at a permanent aeration the assimilability of N from (NH/sub 4/)/sub 2/SO/sub 4/ by the yeast will be higher and the dosage has to be increased), 1% of superphosphate or 0.12% of a 70% phosphoric acid solution, and 0.5% of a yeast autolyst. For the fermentation of cane sugar syrup the mixture of yeast and must has to be prepared with a concentration of 10 to 11/sup 0/ by the saccharometer scale, but the average initial concentration of the fermentive must has to be 17 to 18/sup 0/ with the intention to keep the alcohol content of the ripe must at 8.7 to 8.8% by volume. Considering the low buffer ability of the syrup from cane sugar, the acidity of the must, mixed with yeast, has to be kept less than or equal to 0.4 to 0.5/sup 0/, the pH at 4.6 to 4.8; on a higher acidity the pH drops to a value which inhibits the fission of the yeast cells. On a joint fermentation of syrup from sugar cane and sugar beets 1% of superphosphate in the form of an aqueous extract and an autolyst of yeast in an amount of 0.5% of the weight of syrup was introduced into the must; the yield of alcohol from cane sugar syrup increased compared with the yield on separate processing.

Palm tree syrup: nutritional composition of a natural edulcorant.

Science.gov (United States)

Luis, G; Rubio, C; Gutiérrez, A J; Hernández, C; González-Weller, D; Revert, C; Castilla, A; Abreu, P; Hardisson, A

2012-01-01

Palm syrup is a typical product from the Canary Islands, traditionally produced from the sap of the tropical palm tree Phoenix canariensis. Its high caloric content has led to its increasing use as a health food supplement for athletes, children and elderly. Furthermore, demand for this natural syrup is continuously increasing due also to its medicinal uses in homeopathic medicine. Palm Tree syrup samples prepared with palm sap from primary producers in La Gomera island (Canary Islands, Spain) were analyzed for their nutritional composition (moisture, ash, sugars, fat, vitamins and minerals). 35 syrup samples from five different producing regions in La Gomera island were analyzed. High-performance liquid chromatography (HPLC) was used to determine sugars and vitamins and Flame Atomic Absorption Spectrophotometry (FAAS) was used to analyze the minerals. Major carbohydrates were sucrose (37.8%), glucose (9.50%) and fructose (4.80%), respectively. The presence of arabinose could not be confirmed. Niacin was the water-soluble vitamin with the highest concentration with an average content of 0.003%. Fat content was found to be under 0.20%. Potassium was the mineral with highest contents (0.45%). Results suggest that palm tree syrup can play an important role as a sugar and mineral source in human nutrition, suggesting that future applications for this product could be developed.

Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts

DEFF Research Database (Denmark)

Piddocke, Maya Petrova; kreisz, Stefan; Heldt-Hansen, Hans Peter

2009-01-01

High-gravity brewing, which can decrease production costs by increasing brewery yields, has become an attractive alternative to traditional brewing methods. However, as higher sugar concentration is required, the yeast is exposed to various stresses during fermentation. We evaluated the influence...... of high-gravity brewing on the fermentation performance of the brewer’s yeast under model brewing conditions. The lager brewer’s strain Weihenstephan 34/70 strain was characterized at three different gravities by adding either glucose or maltose syrups to the basic wort. We observed that increased gravity...... resulted in more balanced fermentation performance in terms of higher cell numbers, respectively, higher wort fermentability and a more favorable flavor profile of the final beer. Our study underlines the effects of the various stress factors on brewer’s yeast metabolism and the influence of the type...

Sweetening syrup production by enzymatic hydrolysis of starch variety yam (Dioscorea rotundata

Directory of Open Access Journals (Sweden)

Carlos Ramón Vidal Tovar

2011-04-01

Full Text Available Sweeteners syrups produced by enzymatic hydrolysis from starch of hawthorn yam (Dioscorea rotundata. The starch was extracted by a scratched, washed, sedimented and drying; the yield was quantified taking into account the amount of initial raw material and was determined the concentration of starch, amylose, amylopectin, crude fiber, ash, protein, fat and humidity in accordance with the requirements of the AOAC standards, and ICONTEC COVENIN. Enzymatic hydrolysis of starch was conducted using ∂-amylase, glucoamylase and pullulanase in starch solutions at 36 and 46 % w/w varying the order of application of glucoamylase and pullulanase were determined pH, Brix, moisture, reducing sugars (AR, total sugar (TS and the dextrose equivalent (ED in the syrups obtained. In the liquefaction were obtained with an intermediate syrups sweeteners ED 18.81% and 22.15%. Syrups low and medium conversion with an ED between 34-45% in the first saccharification and high conversion syrups with a DE between 75-79% as a final product. The above values allow the use of hawthorn yam starch syrup production for multiple uses in different food industry processes.

Heavy flavors

International Nuclear Information System (INIS)

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

1986-11-01

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

Identification, classification, and discrimination of agave syrups from natural sweeteners by infrared spectroscopy and HPAEC-PAD.

Science.gov (United States)

Mellado-Mojica, Erika; López, Mercedes G

2015-01-15

Agave syrups are gaining popularity as new natural sweeteners. Identification, classification and discrimination by infrared spectroscopy coupled to chemometrics (NIR-MIR-SIMCA-PCA) and HPAEC-PAD of agave syrups from natural sweeteners were achieved. MIR-SIMCA-PCA allowed us to classify the natural sweeteners according to their natural source. Natural syrups exhibited differences in the MIR spectra region 1500-900 cm(-1). The agave syrups displayed strong absorption in the MIR spectra region 1061-1,063 cm(-1), in agreement with their high fructose content. Additionally, MIR-SIMCA-PCA allowed us to differentiate among syrups from different Agave species (Agavetequilana and Agavesalmiana). Thin-layer chromatography and HPAEC-PAD revealed glucose, fructose, and sucrose as the principal carbohydrates in all of the syrups. Oligosaccharide profiles showed that A. tequilana syrups are mainly composed of fructose (>60%) and fructooligosaccharides, while A. salmiana syrups contain more sucrose (28-32%). We conclude that MIR-SIMCA-PCA and HPAEC-PAD can be used to unequivocally identify and classified agave syrups. Copyright © 2014 The Authors. Published by Elsevier Ltd.. All rights reserved.

Lead and cadmium levels of commonly administered pediatric syrups in Nigeria: A public health concern?

International Nuclear Information System (INIS)

Orisakwe, Orish Ebere; Nduka, John Kanayochukwu

2009-01-01

Fifty different pediatric syrups were randomly sampled from patent medicine stores and pharmaceutical shops within Awka, in Anambra State between November 2007 and May 2008. Syrups were ashed before digestion using conc. aqua regia, HCl:HNO 3 (3:1) and lead and cadmium were assayed with AAS 205A. Results revealed that 60 and 98% of the sample size had lead and cadmium respectively. The lead levels ranged from 0.01 in chloroquine to 1.08 mg/l in magcid suspension. The highest level of cadmium was seen in magcid suspension with concentration of 2.45 mg/l while lowest concentration of 0.01 in emzolyn and colipan. About 41.2% of the locally made syrup had none detectable levels of lead while all the syrup had detectable levels of cadmium. Lead levels ranged from 0.01 mg/l in cadiphen manufactured in Dholka, India to 0.09 in maxiquine made in England. About 68.8% of the imported syrups of the imported syrups had non detectable levels of lead. Chloramphenicol and zentel albendazole syrups had 0.60 and 0.88 mg/l of cadmium respectively. Bellis cough syrup showed the lowest level (0.01 mg/l) of cadmium. Only erythromycin suspension representing 6.3% had non detectable level of cadmium of the imported syrups. Due to the Cd and Pb levels found, we suggest that the behaviour scenario (here, self administration without medical assistance) should be properly taken under control. Along with this, contamination sources or vulnerable practices during syrups preparation should be also assessed in a tiered approach, towards the minimization of noxious presence in syrups and the promotion of quality of Nigerian-made products.

Lead and cadmium levels of commonly administered pediatric syrups in Nigeria: A public health concern?

Energy Technology Data Exchange (ETDEWEB)

Orisakwe, Orish Ebere, E-mail: eorish@aol.com [Toxicology Unit, Department of Pharmacology,College of Health Sciences, Nnamdi Azikiwe University,Nnewi Campus. P.M.B. 5001, Nnewi, Anambra State (Nigeria); Nduka, John Kanayochukwu [Environmental Chemistry and Toxicology Research Unit, Pure and Industrial Chemistry Department, Nnamdi Azikiwe University, P.M.B. 5025, Awka Anambra State (Nigeria)

2009-11-15

Fifty different pediatric syrups were randomly sampled from patent medicine stores and pharmaceutical shops within Awka, in Anambra State between November 2007 and May 2008. Syrups were ashed before digestion using conc. aqua regia, HCl:HNO{sub 3} (3:1) and lead and cadmium were assayed with AAS 205A. Results revealed that 60 and 98% of the sample size had lead and cadmium respectively. The lead levels ranged from 0.01 in chloroquine to 1.08 mg/l in magcid suspension. The highest level of cadmium was seen in magcid suspension with concentration of 2.45 mg/l while lowest concentration of 0.01 in emzolyn and colipan. About 41.2% of the locally made syrup had none detectable levels of lead while all the syrup had detectable levels of cadmium. Lead levels ranged from 0.01 mg/l in cadiphen manufactured in Dholka, India to 0.09 in maxiquine made in England. About 68.8% of the imported syrups of the imported syrups had non detectable levels of lead. Chloramphenicol and zentel albendazole syrups had 0.60 and 0.88 mg/l of cadmium respectively. Bellis cough syrup showed the lowest level (0.01 mg/l) of cadmium. Only erythromycin suspension representing 6.3% had non detectable level of cadmium of the imported syrups. Due to the Cd and Pb levels found, we suggest that the behaviour scenario (here, self administration without medical assistance) should be properly taken under control. Along with this, contamination sources or vulnerable practices during syrups preparation should be also assessed in a tiered approach, towards the minimization of noxious presence in syrups and the promotion of quality of Nigerian-made products.

The antibacterial activity of date syrup polyphenols against S. aureus and E. coli

Directory of Open Access Journals (Sweden)

Hajer eTaleb

2016-02-01

Full Text Available The increase in antibiotic-resistant bacteria poses a threat to health care worldwide; this has resulted in a revived interest in plant products as adjunct antimicrobial agents to control pathogenic microorganisms. A major plant group used for traditional medicinal applications is Phoenix Dactylifera L, more commonly known as the date palm. Fruit of the date palm have been used customarily in the treatment of intestinal disturbances, hypertension, oedema and gastrointestinal disease, the nomadic tribes in the Middle East have been known to use traditional date syrup as an antimicrobial agent for wound healing. In some cases these ailments can be attributed to or are strongly associated with a variety of bacterial infections and inflammation. Plant-derived products such as date syrup have demonstrated antibacterial activity and can inhibit bacteria through numerous different mechanisms, which may be attributed to bioactive compounds including plant-derived phenolic molecules. Many such products derive their inherent antimicrobial activity from the presence of polyphenols, which cause oxidative damage. This investigation demonstrated that date syrup, and polyphenols extracted from date syrup, the most abundant bioactive constituent of date syrup are bacteriostatic to both Gram positive and Gram negative Escherichia coli and Staphylococcus aureus. We have further shown that the extracted polyphenols independently suppress the growth of bacteria and have observed that date syrup behaves as a prooxidant by generating hydrogen peroxide that mediates bacterial growth inhibition as a result of oxidative stress. at sub-lethal MIC concentrations date syrup demonstrated antioxidative activity by reducing hydrogen peroxide, and at lethal concentrations date syrup demonstrated prooxidant activity that inhibited the growth of E. coli and S. aureus. The high sugar content naturally present in date syrup did not significantly contribute to this effect. These

Meat flavor precursors and factors influencing flavor precursors--A systematic review.

Science.gov (United States)

Khan, Muhammad Issa; Jo, Cheorun; Tariq, Muhammad Rizwan

2015-12-01

Flavor is the sensory impression sensed by taste and smell buds and is a leading factor determining the meat quality and purchasing decision of the consumer. Meat flavor is characteristic of volatiles produced as a result of reactions of non-volatile components that are induced thermally. The water soluble compounds having low molecular weight and meat lipids are important precursors of cooked meat flavor. The Maillard reaction, lipid oxidation, and vitamin degradation are leading reactions during cooking which develop meat flavor from uncooked meat with little aroma and bloody taste. The pre-slaughter and postmortem factors like animal breed, sex, age, feed, aging and cooking conditions contribute to flavor development of cooked meat. The objective of this review is to highlight the flavor chemistry, meat flavor precursors and factors affecting meat flavor precursors. Copyright © 2015 Elsevier Ltd. All rights reserved.

Inhibitory effect of maple syrup on the cell growth and invasion of human colorectal cancer cells.

Science.gov (United States)

Yamamoto, Tetsushi; Uemura, Kentaro; Moriyama, Kaho; Mitamura, Kuniko; Taga, Atsushi

2015-04-01

Maple syrup is a natural sweetener consumed by individuals of all ages throughout the world. Maple syrup contains not only carbohydrates such as sucrose but also various components such as organic acids, amino acids, vitamins and phenolic compounds. Recent studies have shown that these phenolic compounds in maple syrup may possess various activities such as decreasing the blood glucose level and an anticancer effect. In this study, we examined the effect of three types of maple syrup, classified by color, on the cell proliferation, migration and invasion of colorectal cancer (CRC) cells in order to investigate whether the maple syrup is suitable as a phytomedicine for cancer treatment. CRC cells that were administered maple syrup showed significantly lower growth rates than cells that were administered sucrose. In addition, administration of maple syrup to CRC cells caused inhibition of cell invasion, while there was no effect on cell migration. Administration of maple syrup clearly inhibited AKT phosphorylation, while there was no effect on ERK phosphorylation. These data suggest that maple syrup might inhibit cell proliferation and invasion through suppression of AKT activation and be suitable as a phytomedicine for CRC treatment, with fewer adverse effects than traditional chemotherapy.

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

Determination and Comparision of Hydroxymethylfurfural in Industrial and Traditional Date Syrup Products

OpenAIRE

Afrooz Jafarnia; Maliheh Soodi; Maryam Shekarchi

2016-01-01

Background: Hydroxymethylfurfural (HMF) is a common Maillard reaction product directly formed from dehydration of sugars under acidic conditions during heating and storage in carbohydrate rich foods. The aim of the present study was to detect and quantify the amount of HMF in date syrup by HPLC method. In addition, the amount of HMF in date syrup produced by traditional and industrial methods were compared. Methods: A HPLC method for determination of HMF in date syrup was developed and val...

Microbial Production of Levan using Date Syrup and Investigation of Its Properties

OpenAIRE

Marzieh Moosavi-Nasab; Behnaz Layegh; Ladan Aminlari; Mohammad B. Hashemi

2010-01-01

Levan, an exopolysaccharide, was produced by Microbacterium laevaniformans and its yield was characterized as a function of concentrations of date syrup, sucrose and the fermentation time. The optimum condition for levan production from sucrose was at concentration of 20% sucrose for 48 h and for date syrup was 25% for 48 h. The results show that an increase in fermentation time caused a decrease in the levan production at all concentrations of date syrup tested. Under th...

Determination and Comparision of Hydroxymethylfurfural in Industrial and Traditional Date Syrup Products

Directory of Open Access Journals (Sweden)

Afrooz Jafarnia

2016-08-01

Full Text Available Background: Hydroxymethylfurfural (HMF is a common Maillard reaction product directly formed from dehydration of sugars under acidic conditions during heating and storage in carbohydrate rich foods. The aim of the present study was to detect and quantify the amount of HMF in date syrup by HPLC method. In addition, the amount of HMF in date syrup produced by traditional and industrial methods were compared. Methods: A HPLC method for determination of HMF in date syrup was developed and validated. The amount of HMF in date syrup products produced by the traditional and industrial methods was compared. In addition, to determine whether HMF was produced during storage in date syrup, its amount was measured in fresh and old samples. Results: The HMF content of fresh traditional products varied between 1000 to 2675 mg⁄kg and in the old products varied between 2580 to 6450 mg⁄kg. The HMF concentration of the fresh industrial products varied between 12 to 456 mg⁄kg and 611 to 943 mg⁄kg in the old ones. The HMF concentration of the traditionally produced products was significantly higher than industrial products (P<0.001. Moreover, the HMF content in old products significantly was more than fresh ones (P<0.001. Wide variation was found in HMF content of the traditionally produced products. Conclusion: HMF was produced in date syrup during preparation and storage. Because HMF is recognized as an indicator of quality deterioration in a wide range of foods and is still under investigation for possible toxic effects, it is recommended that the amount of HMF is measured in date syrup and considered as an indicator of the quality control of this product.

Substitution of Sugar with Dates Powder and Dates Syrup in Cookies Making

OpenAIRE

W.A. Alsenaien; R.A. Alamer; Zhen-Xing Tang; S.A. Albahrani; M.A. Al-Ghannam; S.M. Aleid

2015-01-01

In this study, the effects of dates powder and dates syrup as a sugar substitution, on the physical properties and sensory attributes of cookies were studied. An increase in firmness and moisture content of cookies supplemented with dates was obtained. The diameter and spread ratio of cookies showed a decrease with increasing levels of date powder or date syrup. Partial replacement of sugar with date powder or date syrup produced cookies with more dark and red color. Sensory evaluation result...

Utilization of waste syrup for production of polyunsaturated fatty acids and xanthophylls by Aurantiochytrium.

Science.gov (United States)

Iwasaka, Hiroaki; Aki, Tsunehiro; Adachi, Hirofumi; Watanabe, Kenshi; Kawamoto, Seiji; Ono, Kazuhisa

2013-01-01

In the food industry, syrups containing a high concentration of sugar used for fruit preservation is abundantly discharged as a food processing waste and disposed by incineration, resulting in the rise of the manufacturing cost and environmental pollution. This study demonstrates how waste syrup can be utilized as carbon source for production of docosahexaenoic acid (DHA) and astaxanthin by the thraustochytrid strain, Aurantiochytrium sp. KH105. The strain could grow in culture medium containing 3-50% waste syrup, and the maximum yields of DHA and astaxanthin were 207.6 mg/L (at 50%) and 1.1 mg/L (at 25%), respectively. After the optimization of culture medium composition by response surface method, DHA and astaxanthin yields increased by 2.1 and 1.5 fold, respectively. When the waste syrup was treated with activated charcoal, citrate concentration in the syrup was reduced and the astaxanthin yield increased by 2.3 fold. This study shows that the waste syrup can be effectively used for the functional lipid production by the thraustochytrid.

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...

The in vitro antioxidant activity of different types of palm dates (Phoenix dactylifera syrups

Directory of Open Access Journals (Sweden)

Mohammed Al-Mamary

2014-12-01

Full Text Available Palm date fruits have been used for nutritional and medicinal purposes in Middle Eastern countries. They are used in folk medicine for treatment of liver diseases and highly recommended to be consumed by pregnant women before and after delivery. Therefore, the present work aimed to determine the total phenolic content and total flavonoids in three syrups obtained from palm dates extracted with aqueous ethanol (80% and to evaluate in vitro their antioxidative properties. The new findings showed that the three tested syrups contained significantly different amounts of both total phenolic content and total flavonoids. Syrups can be arranged according to the increase of total phenolic contents and total flavonoids as follows: Yemeni-Rotab > Saudi-Tamr > Iraqi-Tamr. The results of antioxidant activities of palm dates syrups obtained by using different in vitro methods were varied depending on the method used. According to the TBARS method, H2O2 scavenging ability and DPPH methods, all syrups showed to have high to very high antioxidant activities. On the other hand, syrups showed low to intermediate antioxidant activities when other methods were used, such as the scavenging ability of ·−OH and NO and the ability to chelate Fe2+ ions. Generally, the values of antioxidant activities of Rotab-syrup have been shown to be always the highest.

Bioavailability of syrup and tablet formulations of cefetamet pivoxil.

Science.gov (United States)

Ducharme, M P; Edwards, D J; McNamara, P J; Stoeckel, K

1993-12-01

Two studies examining the bioavailability of cefetamet pivoxil in healthy male subjects were conducted. In the first, the bioavailabilities of the 250-mg (M250) and M500 tablet formulations of cefetamet pivoxil to be marketed were compared with that of a tablet used in clinical trials. All products were given with food at a dose of 500 mg. In the second study, the bioavailability of the syrup formulation was evaluated under both fasting and nonfasting conditions and compared with that of the M500 tablet formulation given with food. The absolute bioavailabilities of the M500 and M250 tablets (55.0% +/- 8.0% and 55.7% +/- 7.0%, respectively) were not significantly different from that of the clinical-trial formulation (49.8% +/- 8.5%). The newer tablet formulations exhibited faster absorption as evidenced by higher peak concentrations (3.8 [M500] and 3.9 [M250] mg/liter compared with 3.2 mg/liter for the clinical-trial formulation), a shorter time to peak concentration, and a shorter mean absorption time. The syrup formulation was found to have significantly lower absolute bioavailability (37.9% +/- 6.0%) compared with that of the M500 tablet (58.4% +/- 9.0%) when both were given with food. Food had no significant effect on the bioavailability of the syrup, which averaged 34.0% +/- 8.6% under fasting conditions, although absorption was delayed by food (mean absorption time increased from 2.2 to 3.9 h). This contrasts with the results of previous studies documenting significant increases in tablet bioavailability with food. Despite the lower bioavailability of the syrup, unbound-cefetamet concentrations are expected to remain above the MICs for 90% of the strains tested for susceptible organisms for approximately 10 h of the usual 12-h dosing interval with both syrup and tablet formulations of cefetamet pivoxil given with food.

Effects of Cola-Flavored Beverages and Caffeine on Streptococcus mutans Biofilm Formation and Metabolic Activity.

Science.gov (United States)

Dotsey, Roger P; Moser, Elizabeth A S; Eckert, George J; Gregory, Richard L

To examine the effects of cola-flavored beverages and caffeine on growth and metabolism of Streptococcus mutans biofilm. This study was designed to determine if carbonated beverages or caffeine can increase S. mutans growth and biofilm formation and metabolic activity in vitro, potentially leading to increased S. mutans-associated cariogenicity in children that consume them. Six different cola-flavored products, plus pure caffeine, and pure high fructose corn syrup (HFCS), at different concentrations similar to those in the beverages were tested. A 16-hour culture of S. mutans was treated with different dilutions in bacteriological media. To test for the effect on biofilm formation, the biofilm was stained with crystal violet. The absorbance was determined to evaluate biofilm growth. Biofilm metabolic activity was measured based on biofilm having the ability to reduce XTT to a water-soluble orange compound. The inclusion of HFCS in the beverages, as well as pure HFCS, significantly enhanced bacterial biofilm formation and metabolic activity. Pure caffeine and the presence of caffeine in beverages did not significantly increase biofilm formation, but pure caffeine significantly increased metabolism, and Diet Coke had significantly greater metabolic activity than Caffeine-Free Diet Coke. HFCS increases both the biofilm formation and metabolism of S. mutans, and caffeine in some cases increases metabolism of S. mutans.

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.

Production of fructose-containing syrup with enzymes

Energy Technology Data Exchange (ETDEWEB)

Helwiig-Nielsen, B

1981-01-01

A review on enzymic processes used for production of fructose- high syrup from starch including liquefaction by alpha-amylase, saccharification by amyloglucosidase, and isomerization with glucose isomerase.

[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.

Interannual and spatial variability of maple syrup yield as related to climatic factors

Science.gov (United States)

Houle, Daniel

2014-01-01

Sugar maple syrup production is an important economic activity for eastern Canada and the northeastern United States. Since annual variations in syrup yield have been related to climate, there are concerns about the impacts of climatic change on the industry in the upcoming decades. Although the temporal variability of syrup yield has been studied for specific sites on different time scales or for large regions, a model capable of accounting for both temporal and regional differences in yield is still lacking. In the present study, we studied the factors responsible for interregional and interannual variability in maple syrup yield over the 2001–2012 period, by combining the data from 8 Quebec regions (Canada) and 10 U.S. states. The resulting model explained 44.5% of the variability in yield. It includes the effect of climatic conditions that precede the sapflow season (variables from the previous growing season and winter), the effect of climatic conditions during the current sapflow season, and terms accounting for intercountry and temporal variability. Optimal conditions for maple syrup production appear to be spatially restricted by less favourable climate conditions occurring during the growing season in the north, and in the south, by the warmer winter and earlier spring conditions. This suggests that climate change may favor maple syrup production northwards, while southern regions are more likely to be negatively affected by adverse spring conditions. PMID:24949244

Fermentation of an Aromatized Wine-Based Beverage with Sambucus nigra L. Syrup (after Champenoise Method

Directory of Open Access Journals (Sweden)

Teodora Emilia Coldea

2015-11-01

Full Text Available The sparkling wine based beverage with elderflower (Sambucus nigra L. syrup presented improved sensorial characteristics. White wine used was Fetească regală variety, obtained in Micro winery of University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca. Elderflower syrup was prepared without thermal treatment, but was pasteurised before its addition to wine. Elderflower have many health benefits, such as diuretic, diaphoretic, or antioxidant activity. In this study it was used elderflower syrup both to improve the product s sensorial properties, and for their multiple benefits to health. The sparkling wine based beverage with elderflower syrup was produced by fermentation in the bottle (after Champenoise method, with the addition of wine yeast. The novelty brought by this paper is the use of elderflower syrup in alcoholic-beverage industry.

PERAWATAN GIGI PADA ANAK DENGAN MAPLE SYRUP URINE DISEASE (LAPORAN KASUS

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Tri Fajari

2015-07-01

Full Text Available Maple Syrup Urine Disease is a disparity of leusin decarboxilation, and isoleusin of valin defect that is synthesized with complex enzyme systems. It is a rare disease and represents disparity. In some cases can generate ketosis that grows according to health change and can cause comma. Dental treatment of a child with Maple Syrup Urine Disease was not clearly mentioned, there is only a factor such as infection, which is very dangerous at any age, and can generate irregular metabolism. Dental treatment of a child with Maple Syrup Urine Disease accompanied by mental retardation must be done continuously to avoid infection that can result in the death of the patients.

Bacillus amyloliquefaciens levansucrase-catalyzed the synthesis of fructooligosaccharides, oligolevan and levan in maple syrup-based reaction systems.

Science.gov (United States)

Li, Mengxi; Seo, Sooyoun; Karboune, Salwa

2015-11-20

Maple syrups with selected degree Brix (°Bx) (15, 30, 60) were investigated as reaction systems for levansucrase from Bacillus amyloliquefaciens. The enzymatic conversion of sucrose present in the maple syrup and the production of the transfructosylation products were assessed over a time course of 48h. At 30°C, the use of maple syrup 30°Bx led to the highest levansucrase activity (427.53μmol/mg protein/min), while maple syrup 66°Bx led to the highest converted sucrose concentration (1.53M). In maple syrup 30°Bx, oligolevans (1080%). In maple syrup 66°Bx, the most abundant products were oligolevans at 30°C and levans (DP≥30) at 8°C. The acceptor specificity study revealed the ability of B. amyloliquefaciens levansucrase to synthesize a variety of hetero-fructooligosaccharides (FOSs) in maple syrups 15°Bx and 30°Bx enriched with various disaccharides, with lactose being the preferred fructosyl acceptor. The current study is the first to investigate maple-syrup-based reaction systems for the synthesis of FOSs/oligolevans/levans. Copyright © 2015 Elsevier Ltd. All rights reserved.

The FEMA GRAS assessment of a,b-unsaturated aldehydes and related substances used as flavor ingredients

NARCIS (Netherlands)

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

2008-01-01

This publication is the 12th in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavoring substances under conditions of

The FEMA GRAS assessment of α,β-unsaturated aldehydes and related substances used as flavor ingredients

NARCIS (Netherlands)

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

2008-01-01

This publication is the 12th in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavoring substances under conditions of

The effects of high fructose syrup.

Science.gov (United States)

Moeller, Suzen M; Fryhofer, Sandra Adamson; Osbahr, Albert J; Robinowitz, Carolyn B

2009-12-01

High fructose corn syrup (HFCS) has become an increasingly common food ingredient in the last 40 years. However, there is concern that HFCS consumption increases the risk for obesity and other adverse health outcomes compared to other caloric sweeteners. The most commonly used types of HFCS (HFCS-42 and HFCS-55) are similar in composition to sucrose (table sugar), consisting of roughly equal amounts of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in disaccharide form in sucrose. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. The advantage to food manufacturers is that the free monosaccharides in HFCS provide better flavor enhancement, stability, freshness, texture, color, pourability, and consistency in foods in comparison to sucrose. Because the composition of HFCS and sucrose is so similar, particularly on absorption by the body, it appears unlikely that HFCS contributes more to obesity or other conditions than sucrose does. Nevertheless, few studies have evaluated the potentially differential effect of various sweeteners, particularly as they relate to health conditions such as obesity, which develop over relatively long periods of time. Improved nutrient databases are needed to analyze food consumption in epidemiologic studies, as are more strongly designed experimental studies, including those on the mechanism of action and relationship between fructose dose and response. At the present time, there is insufficient evidence to ban or otherwise restrict use of HFCS or other fructose-containing sweeteners in the food supply or to require the use of warning labels on products containing HFCS. Nevertheless, dietary advice to limit consumption of all added caloric sweeteners, including HFCS, is warranted.

Analysis of Dextromethorphan in Cough Drops and Syrups: A Medicinal Chemistry Laboratory

Science.gov (United States)

Hamilton, Todd M.; Wiseman, Frank L., Jr.

2009-01-01

Fluorescence spectroscopy is used to determine the quantity of dextromethorphan hydrobromide (DM) in over-the-counter (OTC) cough drops and syrups. This experiment is appropriate for an undergraduate medicinal chemistry laboratory course when studying OTC medicines and active ingredients. Students prepare the cough drops and syrups for analysis,…

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...

Establishing an Alaskan birch syrup industry: Birch Syrup—It’s the Un-maple!TM

Science.gov (United States)

Marlene. Cameron

2001-01-01

Ten years ago a small group of Alaskans began commercial production of birch syrup from the sap of the paper birch, Betula papyrifera, and established an industry that is expanding in response to demand and has the potential to make a significant contribution to Alaska's economy. There are still many problems to be solved; research and...

Graded levels of sugar syrup in broiler rations and its effect on growth performance and blood biochemical parameters

Directory of Open Access Journals (Sweden)

Ahmed S. Hussein

2016-09-01

Full Text Available Dietary energy for chickens normally includes cereal grains and fat. This innovative study investigated the effect of replacing part of the corn and fat in broiler chicken rations with graded levels of sugar syrup on growth performance and biochemical parameters. Experimental treatments consisted of feeding a corn-soy basal diet alone, or with graded levels of sugar syrup in increments of 5%, 10% and 15%. All starter diets were isonitrogenous and isocaloric. Body weight gain and efficiency of feed utilization of chicks fed the control diet alone were not significantly (P < 0.05 different from chicks fed diets supplemented with either 5% or 15% sugar syrup. Supplementation of sugar syrup to broiler diets had no significant effect on blood glucose, creatinine, total protein, or liver enzymes. Adding 5% sugar syrup to broiler rations significantly decreased blood cholesterol and triglycerides in chickens fed the sugar syrup diet compared with birds fed the control diet. In conclusion, the results shows sugar syrup can be used in poultry ration to replace part of the corn as a source of energy. These results allowed the authors to recommend the safe usage of sugar syrup in broiler rations.

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

Experiences with Pontal syrup in mucositis caused by radiotherapy

International Nuclear Information System (INIS)

Miyamoto, Hiroshi; Yamashita, Shoji; Hashimoto, Teisuke; Kunieda, Etsuo; Hashimoto, Shozo

1983-01-01

Pontal syrup was administered at daily dose of 30 ml t. i. d. to 17 patients of mucositis developed due to radiotherapy against malignant tumor. Results were: Remarkably effective-5 cases, effective-8 cases, slightly effective-3 cases, and non-effective-1 case. Certain effects were observed in 16 cases out of 17 cases/94.1%, excluding only one non-effective case. No side-effects were observed in all cases. It is considered that Pontal syrup is a drug useful for mucositis caused by radiotherapy because of its easiness of administration and also of its characteristic of non-stimulant. (author)

Determination of gluten in glucose syrups

Czech Academy of Sciences Publication Activity Database

Dostálek, P.; Gabrovská, D.; Rysová, J.; Mena, M. C.; Hernando, A.; Méndez, E.; Chmelík, Josef; Šalplachta, Jiří

2009-01-01

Roč. 22, č. 7-8 (2009), s. 762-765 ISSN 0889-1575 R&D Projects: GA MZe 1B53002 Institutional research plan: CEZ:AV0Z40310501 Keywords : glucose syrup * gluten determination * celiac disease Subject RIV: CB - Analytical Chemistry, Separation Impact factor: 2.423, year: 2009

The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients

NARCIS (Netherlands)

Adams, T.B.; Cohen, S.M.; Doull, J.; Feron, V.J.; Goodman, J.I.; Marnett, L.J.; Munro, I.C.; Portoghese, P.S.; Smith, R.L.; Waddell, W.J.; Wagner, B.M.

2005-01-01

This publication is the ninth in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavoring substances under conditions of

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

Lipase-Catalyzed Synthesis of Sugar Esters in Honey and Agave Syrup

Directory of Open Access Journals (Sweden)

Sascha Siebenhaller

2018-02-01

Full Text Available Honey and agave syrup are high quality natural products and consist of more than 80% sugars. They are used as sweeteners, and are ingredients of cosmetics or medical ointments. Furthermore, both have low water content, are often liquid at room temperature and resemble some known sugar-based deep eutectic solvents (DES. Since it has been shown that it is possible to synthesize sugar esters in these DESs, in the current work honey or, as vegan alternative, agave syrup are used simultaneously as solvent and substrate for the enzymatic sugar ester production. For this purpose, important characteristics of the herein used honey and agave syrup were determined and compared with other available types. Subsequently, an enzymatic transesterification of four fatty acid vinyl esters was accomplished in ordinary honey and agave syrup. Notwithstanding of the high water content for transesterification reactions of the solvent, the successful sugar ester formation was proved by thin-layer chromatography (TLC and compared to a sugar ester which was synthesized in a conventional DES. For a clear verification of the sugar esters, mass determinations by ESI-Q-ToF experiments and a NMR analysis were done. These environmentally friendly produced sugar esters have the potential to be used in cosmetics or pharmaceuticals, or to enhance their effectiveness.

Lipase-Catalyzed Synthesis of Sugar Esters in Honey and Agave Syrup

Science.gov (United States)

Siebenhaller, Sascha; Gentes, Julian; Infantes, Alba; Muhle-Goll, Claudia; Kirschhöfer, Frank; Brenner-Weiß, Gerald; Ochsenreither, Katrin; Syldatk, Christoph

2018-02-01

Honey and agave syrup are high quality natural products and consist of more than 80% sugars. They are used as sweeteners, and are ingredients of cosmetics or medical ointments. Furthermore, both have low water content, are often liquid at room temperature and resemble some known sugar-based deep eutectic solvents. Since it has been shown that it is possible to synthesize sugar esters in these deep eutectic solvents, in the current work honey or, as vegan alternative, agave syrup are used simultaneously as solvent and substrate for the enzymatic sugar ester production. For this purpose, important characteristics of the herein used honey and agave syrup were determined and compared with other available types. Subsequently, an enzymatic transesterification of four fatty acid vinyl esters was accomplished in ordinary honey and agave syrup. Notwithstanding of the high water content for transesterification reactions of the solvent, the successful sugar ester formation was proved by thin-layer chromatography and compared to a sugar ester which was synthesized in a conventional deep eutectic solvent. For a clear verification of the sugar esters, mass determinations by ESI-Q-ToF experiments and a NMR analysis were done. These environmentally friendly produced sugar esters have the potential to be used in cosmetics or pharmaceuticals, or to enhance their effectiveness.

Maple Syrup Disease: Diagnosis and Therapy

Directory of Open Access Journals (Sweden)

J Gordon Millichap

2002-06-01

Full Text Available Infants at high risk for maple syrup disease (MSD were identified by family history and molecular testing for the Y393N mutation of the E1a subunit of the branched chain a-ketoacid dehydrogenase in a study at Johns Hopkins University School of Medicine, Baltimore, MD.

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 ...

Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup.

Science.gov (United States)

Dominque, Brunson; Gichuhi, Peter N; Rangari, Vijay; Bovell-Benjamin, Adelia C

2013-01-01

Currently, corn is used to produce more than 85% of the world's high fructose syrup (HFS). There is a search for alternative HFS substrates because of increased food demand and shrinking economies, especially in the developing world. The sweet potato is a feasible, alternative raw material. This study isomerized a high glucose sweet potato starch syrup (SPSS) and determined its sugar profile, mineral content, and rheological and thermal properties. Rheological and thermal properties were measured using a rheometer and DSC, respectively. Sweet potato starch was hydrolyzed to syrup with a mean fructose content of 7.6 ± 0.4%. The SPSS had significantly higher (P syrups. During 70 days of storage, the SPSS acted as a non-Newtonian, shear-thinning liquid in which the viscosity decreased as shear stress increased. Water loss temperature of the SPSS continually decreased during storage, while pancake and ginger syrups' peak water loss temperature decreased initially and then increased. Further and more detailed studies should be designed to further enhance the fructose content of the syrup and observe its stability beyond 70 days. The SPSS has the potential to be used in human food systems in space and on Earth.

Abnormal white matter integrity in chronic users of codeine-containing cough syrups: a tract-based spatial statistics study.

Science.gov (United States)

Qiu, Y-W; Su, H-H; Lv, X-F; Jiang, G-H

2015-01-01

Codeine-containing cough syrups have become one of the most popular drugs of abuse in young people in the world. Chronic codeine-containing cough syrup abuse is related to impairments in a broad range of cognitive functions. However, the potential brain white matter impairment caused by chronic codeine-containing cough syrup abuse has not been reported previously. Our aim was to investigate abnormalities in the microstructure of brain white matter in chronic users of codeine-containing syrups and to determine whether these WM abnormalities are related to the duration of the use these syrups and clinical impulsivity. Thirty chronic codeine-containing syrup users and 30 matched controls were evaluated. Diffusion tensor imaging was performed by using a single-shot spin-echo-planar sequence. Whole-brain voxelwise analysis of fractional anisotropy was performed by using tract-based spatial statistics to localize abnormal WM regions. The Barratt Impulsiveness Scale 11 was surveyed to assess participants' impulsivity. Volume-of-interest analysis was used to detect changes of diffusivity indices in regions with fractional anisotropy abnormalities. Abnormal fractional anisotropy was extracted and correlated with clinical impulsivity and the duration of codeine-containing syrup use. Chronic codeine-containing syrup users had significantly lower fractional anisotropy in the inferior fronto-occipital fasciculus of the bilateral temporo-occipital regions, right frontal region, and the right corona radiata WM than controls. There were significant negative correlations among fractional anisotropy values of the right frontal region of the inferior fronto-occipital fasciculus and the right superior corona radiata WM and Barratt Impulsiveness Scale total scores, and between the right frontal region of the inferior fronto-occipital fasciculus and nonplan impulsivity scores in chronic codeine-containing syrup users. There was also a significant negative correlation between fractional

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

Antioxidant activity, inhibition of nitric oxide overproduction, and in vitro antiproliferative effect of maple sap and syrup from Acer saccharum.

Science.gov (United States)

Legault, Jean; Girard-Lalancette, Karl; Grenon, Carole; Dussault, Catherine; Pichette, André

2010-04-01

Antioxidant activity, inhibition of nitric oxide (NO) overproduction, and antiproliferative effect of ethyl acetate extracts of maple sap and syrup from 30 producers were evaluated in regard to the period of harvest in three different regions of Québec, Canada. Oxygen radical absorbance capacity (ORAC) values of maple sap and syrup extracts are, respectively, 12 +/- 6 and 15 +/- 5 micromol of Trolox equivalents (TE)/mg. The antioxidant activity was also confirmed by a cell-based assay. The period of harvest has no statistically significant incidence on the antioxidant activity of both extracts. The antioxidant activity of pure maple syrup was also determined using the ORAC assay. Results indicate that the ORAC value of pure maple syrup (8 +/- 2 micromol of TE/mL) is lower than the ORAC value of blueberry juice (24 +/- 1 micromol of TE/mL) but comparable to the ORAC values of strawberry (10.7 +/- 0.4 micromol of TE/mL) and orange (10.8 +/- 0.5 micromol of TE/mL) juices. Maple sap and syrup extracts showed to significantly inhibit lipopolysaccharide-induced NO overproduction in RAW264.7 murine macrophages. Maple syrup extract was significantly more active than maple sap extract, suggesting that the transformation of maple sap into syrup increases NO inhibition activity. The highest NO inhibition induced by the maple syrup extracts was observed at the end of the season. Moreover, darker maple syrup was found to be more active than clear maple syrup, suggesting that some colored oxidized compounds could be responsible in part for the activity. Finally, maple syrup extracts (50% inhibitory concentration = 42 +/- 6 microg/mL) and pure maple syrup possess a selective in vitro antiproliferative activity against cancer cells.

Replacing Sugar by Date Syrup in Gaz and Investigation of Texture Properties

Directory of Open Access Journals (Sweden)

Fateme Raiesi Ardali

2013-10-01

Full Text Available Date Syrup is a natural sweetener that is suitable replacement for sugar in food stuffs formulation. In this Research Amounts of 25-100 percent of sugar in Gaz formulation were replaced with date syrup and to study effect of its use in product formulation, characteristics of texture, color and sensory analyse of treatments were investigated. Statistical analyse of data was also done by SPSS software and Dankan test. The results of this research showed that amount of used date syrup in formulation had a significant effect on  color parameters  (L*,a*,b*, texture characteristics and sensory analyse of samples. By increase of date syrup in Gaz formulation, samples texture became softer than control sample and yellowness and redness index of samples were increasedDoi: DOI: 10.12777/ijse.6.1.11-15 [How to cite this article:  Shafiei, Z., Hojjatoleslami, M.,  Soha, S., and Shariati, M.A. 2014. The Influence of Malt Extraction Adding to UF Fresh Low Fat Cheese on Its Textural Properties. International Journal of Science and Engineering, 6(1:57-60. Doi: 10.12777/ijse.6.1.11-15

Effect of concentration temperature on some bioactive compounds and antioxidant proprieties of date syrup.

Science.gov (United States)

Abbès, Fatma; Besbes, Souhail; Brahim, Bchir; Kchaou, Wissal; Attia, Hamadi; Blecker, Christophe

2013-08-01

The effect of the concentration temperature on the antioxidant activity, carotenoid and phenolic compounds of date syrup was investigated. Date juice was concentrated at 100  and at "60  in vacuum". After concentration, total phenolic, tannin, non-tannin, flavonoid and carotenoid content were determined spectrophotometrically and high-performance liquid chromatography was used for determination of 5-Hydroxymethyl-2-furfuraldehyde content. The antioxidant activity of date syrup was evaluated by various antioxidant methods including total antioxidant, 2,2-diphenyl-1-picrylhydrazyl free radical scavenging test, ferric reducing antioxidant power and β-carotene bleaching. All date syrups showed strong antioxidant activity accompanied by high total phenolic contents. Results showed that concentration at 100  significantly enhanced the antioxidant activities and total phenolic contents of date syrups compared to vacuum concentration at 60 . A good correlation between the antioxidant activity and total phenolic content and flavonoid was observed.

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

Use of compounded dispersing media for extemporaneous pediatric syrups with candesartan cilexetil and valsartan

Directory of Open Access Journals (Sweden)

Musko Monika

2014-12-01

Full Text Available Available tablets or capsules for adults are often used to prepare extemporaneously formulated medicines appropriate for children. The most acceptable drug forms in pediatric population are oral liquids and pharmacists use commercial dispersing media to compound syrups from an active substance or from tablets available on the market. In many countries ready-to-use dispersing media are not available or refunded, but pharmacists can use other compounded media, providing their compatibility and stability are proven. The aim of this study was to formulate and evaluate the stability of syrups with candesartan cilexetil (1 mg mL-1 and valsartan (4 mg mL-1 extemporaneously prepared using commercial tablets (Diovan® and Atacand®. The following three different suspending media, which could be easily made in a pharmacy, were investigated: V1 - with xanthan gum (0.5 %, V2 - the USP/NF vehicle for oral solution and V3 - the medium based on a simple sucrose syrup. The stability of preparations was studied during 35 days of storage in a dark place at controlled temperature of 25 and 4 °C. During the study, microscopic observation was carried out and pH, viscosity, and concentration of candesartan cilexetil and valsartan were analyzed. Syrups with valsartan prepared with V2 and V3 media were stable for 3 or 4 weeks when stored at 25 °C, while syrups with candesartan were stable for as long as 35 days. For syrups prepared using V1 medium, the 14-day expiry date was not achieved because of microbial deterioration.

Use of compounded dispersing media for extemporaneous pediatric syrups with candesartan cilexetil and valsartan.

Science.gov (United States)

Musko, Monika; Sznitowska, Malgorzata

2014-12-01

Available tablets or capsules for adults are often used to prepare extemporaneously formulated medicines appropriate for children. The most acceptable drug forms in pediatric population are oral liquids and pharmacists use commercial dispersing media to compound syrups from an active substance or from tablets available on the market. In many countries ready-to-use dispersing media are not available or refunded, but pharmacists can use other compounded media, providing their compatibility and stability are proven. The aim of this study was to formulate and evaluate the stability of syrups with candesartan cilexetil (1 mg mL-1) and valsartan (4 mg mL-1) extemporaneously prepared using commercial tablets (Diovan® and Atacand®). The following three different suspending media, which could be easily made in a pharmacy, were investigated: V1 - with xanthan gum (0.5 %), V2 - the USP/NF vehicle for oral solution and V3 - the medium based on a simple sucrose syrup. The stability of preparations was studied during 35 days of storage in a dark place at controlled temperature of 25 and 4 °C. During the study, microscopic observation was carried out and pH, viscosity, and concentration of candesartan cilexetil and valsartan were analyzed. Syrups with valsartan prepared with V2 and V3 media were stable for 3 or 4 weeks when stored at 25 °C, while syrups with candesartan were stable for as long as 35 days. For syrups prepared using V1 medium, the 14-day expiry date was not achieved because of microbial deterioration.

Fungi in Ontario maple syrup & some factors that determine the presence of mold damage.

Science.gov (United States)

Frasz, Samantha L; Miller, J David

2015-08-17

Maple syrup is a high value artisanal product produced mainly in Canada and a number of States primarily in the northeast USA. Mold growth (Wallemia sebi) on commercial product was first reported in syrup in 1908. Since then, few data have been published. We conducted a systematic examination for fungi in maple syrup from 68 producers from all of the syrup-producing areas of Ontario, Canada. The mean pH of the samples was pH 6.82, sugar content averaged 68.0±0.89 °Brix and aw averaged 0.841±0.011. Some 23 species of fungi were isolated based on morphology and molecular techniques. The most common fungus in the maple syrup samples was Eurotium herbariorum, followed by Penicillium chrysogenum, Aspergillus penicillioides, Aspergillus restrictus, Aspergillus versicolor and two species of Wallemia. Cladosporium cladosporioides was also common but only recovered when fungi known from high sugar substrates were also present in the mold damaged sample. The rarely reported yeast Citeromyces matrinsis was found in samples from three producers. There appear to be three potential causes for mold damage observed. High aw was associated with about one third of the mold damage. Independently, cold packing (bottling at ~25 °C) was a risk factor. However, syrup of good quality and quite low aw values was contaminated. We hypothesize that sanitation in the bottling line and other aspects of the bottling process may be partial explanations. Clarifying this requires further study. Copyright © 2015 Elsevier B.V. All rights reserved.

Plastic Tubing and Maple Syrup Quality

Science.gov (United States)

Russell S. Walters; Harry W. Yawney

1978-01-01

Maple syrup made from sap collected using improperly or carelessly installed plastic pipelines varied more in color from day to day, and was more often darker in color, than sap collected from either the property installed pipeline or clean, frequently emptied galvanized buckets. Use of both properly installed tubing and buckets, following recommended procedures,...

Changes in plasma glucose in Otsuka Long-Evans Tokushima Fatty rats after oral administration of maple syrup.

Science.gov (United States)

Nagai, Noriaki; Yamamoto, Tetsushi; Tanabe, Wataru; Ito, Yoshimasa; Kurabuchi, Satoshi; Mitamura, Kuniko; Taga, Atsushi

2015-01-01

We investigate whether maple syrup is a suitable sweetener in the management of type 2 diabetes using the Otsuka Long-Evans Tokushima Fatty (OLETF) rat. The enhancement in plasma glucose (PG) and glucose absorption in the small intestine were lower after the oral administration of maple syrup than after sucrose administration in OLETF rats, and no significant differences were observed in insulin levels. These data suggested that maple syrup might inhibit the absorption of glucose from the small intestine and preventing the enhancement of PG in OLETF rats. Therefore, maple syrup might help in the prevention of type 2 diabetes.

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

Effect of ultrafiltration process on physico-chemical, rheological, microstructure and thermal properties of syrups from male and female date palm saps.

Science.gov (United States)

Makhlouf-Gafsi, Ines; Baklouti, Samia; Mokni, Abir; Danthine, Sabine; Attia, Hamadi; Blecker, Christophe; Besbes, Souhail; Masmoudi, Manel

2016-07-15

This study investigates the effect of the ultrafiltration process on physicochemical, rheological, microstructure and thermal properties of syrups from male and female date palm sap. All the studied syrups switched from pseudoplastic rheological behaviour (n=0.783) to Newtonian behaviour (n∼1) from 10 to 50 °C respectively and present similar thermal profiles. Results revealed that the ultrafiltration process significantly affects the rheological behaviour of the male and female syrups. These differences on rheological properties are attributed to the variation of chemical composition between sap and sap permeate syrups. Furthermore, the effect of temperature on viscosity of the syrups was investigated during heating and cooling processes at the same shear rate (50s(-1)). This study provides idea of the stability of the syrup by evaluating the area between heating and cooling curves. Actually, the syrup prepared from male sap permeate is the most stable between the four studied syrups. Copyright © 2016 Elsevier Ltd. All rights reserved.

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...

Fed-batch production of concentrated fructose syrup and ethanol using Saccharomyces cerevisiae ATCC 36859

Energy Technology Data Exchange (ETDEWEB)

Koren, D W [CANMET, Ottawa, ON (Canada); Duvnjak, Z [Univ. of Ottawa, ON (Canada). Dept. of Chemical Engineering

1992-01-01

A fed-batch process is used for the production of concentrated pure fructose syrup and ethanol from various glucose/fructose mixtures by S.cerevisiae ATCC 36859. Applying this technique, glucose-free fructose syrups with over 250 g/l of this sugar were obtained using High Fructose Corn Syrup and hydrolyzed Jerusalem artichoke juice. Bey encouraging ethanol evaporation from the reactor and condensing it, a separate ethanol product with a concentration of up to 350 g/l was also produced. The rates of glucose consumption and ethanol production were higher than in classical batch ethanol fermentation processes. (orig.).

Potential of fluorescence spectroscopy for the characterisation of maple syrup flavours.

Science.gov (United States)

Panneton, Bernard; Clément, Alain; Lagacé, Luc

2013-10-01

Maple syrup has high maket value. It is produced in North East America from the heat-evaporated sap of Acer saccharum Marshall. For marketing purposes, there is interest in defining its flavour profile in a consistent and repeatable manner. An experiment was undertaken to explore the potential of autofluorescence of maple syrup induced at 275 and 360 nm to characterise flavours. A mixed data factor analysis revealed two independent groups of variables. One represents early season woody and late season empyreumatic flavours. The other is related to off-flavour, confectionery and maple flavours. Maple and confectionery flavours are subtle, difficult to distinguish and opposed to off-flavour. There were clear relationships among the two groups and fluorescence profiles. For each of the five basic flavours, discriminant models based on partial least squares regressions were developed. For each sample of syrup, flavours combined to form flavour profiles, and the results from the five discriminant models were aggregated to reproduce these profiles. For excitation at 275 nm, the woody/off-flavour and confectionery/empyreumatic/maple flavour profiles were classified correctly 86 and 78% of the time (cross-validation) respectively. Induced autofluorescence spectra were shown to contain information related to maple syrup flavours. This fluorescence-flavour relationship is not considered quantitative yet, and further research avenues are proposed. © 2013 Society of Chemical Industry.

Flavor Physics & CP Violation 2015

Science.gov (United States)

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

High-Fructose Corn Syrup: What Are the Concerns?

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... corn syrup is chemically similar to table sugar. Controversy exists, however, about whether the body handles high- ... your agreement to the Terms and Conditions and Privacy Policy linked below. Terms and Conditions Privacy Policy ...

Detection of adulteration in mulberry pekmez samples added various sugar syrups with ¹³C/¹²C isotope ratio analysis method.

Science.gov (United States)

Tosun, Murat

2014-12-15

Mulberry pekmez can be adulterated in different ways either during the production process or after production is completed. To identify these adulterations, stable carbon isotope ratio analysis (SCIRA) was performed on the model examples prepared by adding saccharose syrup (SS), glucose syrup (GS) and high fructose corn syrup (HFCS) into two different pure mulberry pekmez samples in the ratios of 0%, 10%, 30% and 50%. The δ(13)C ratio of the pure mulberry pekmez was determined as -26.60‰ on average, the saccharose syrup as -24.80‰, the glucose syrup as -11.20‰ and the high-fructose corn syrup as -11.40‰. In identifying the adulteration made to pekmez, especially with the high-fructose corn syrup, which is obtained from corn starch, and with the glucose syrup, the δ(13)C ratio comes into prominence. However it remains impossible identify the adulterations made with the saccharose, which is obtained from beet sugar, or invert sugar syrups. Copyright © 2014 Elsevier Ltd. All rights reserved.

The optimal conditions for nata production from sugar palm syrup by Acetobacter xylinum TISTR 107

Directory of Open Access Journals (Sweden)

Laochareonsuk, T.

2005-11-01

Full Text Available The optimal conditions of nata production from the fermentation of sugar palm syrup by Acetobacter xylinum TISTR 107 was studied. The results showed that optimized production for a litre of sugar palm syrup medium should compose 15 ºBrix concentration, 7.0 g NH4H2PO4 and 0.7 g MgSO4. 7 H2O at pH 4.25 and incubation at room temperature. The thickness of nata production reached 1.15 cm in 9 days. Sensory evaluation showed that there were no significant difference in odor and acceptability between the nata from sugar palm syrup and the traditional nata production from coconut juice whereas there were significant differences in color and texture. However, the nata from sugar palm syrup gave a better texture. Chemical analysis of the nata produced under these optimal culture conditions revealed 0.13% protein, 0.012% fat, 2.74% fiber, 0.378% nitrogen-free extract, 0.11% ash and 96.63% moisture content. The results suggest that nata produced from sugar palm syrup can be used in food and confectionery.

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.

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

Conditioned flavor avoidance as a measure of withdrawal in rats chronically exposed to a caffeine solution.

Science.gov (United States)

Dreumont-Boudreau, Sarah E; Dingle, Rachel N; Alcolado, Gillian M; Lolordo, Vincent M

2008-09-03

Rats were given 21 days of chronic oral caffeine. A novel flavor (Maintenance CS) was then paired with the continuation of caffeine, and a second flavor (Withdrawal CS) was paired with caffeine removal. Rats avoided the Withdrawal CS, and drank more of the Maintenance CS in a two-bottle test, suggesting that removing caffeine had induced withdrawal. The value of the Maintenance CS was investigated by comparing it to a novel flavor paired with water (Neutral CS). In a series of two-bottle tests, the Maintenance and Neutral CSs were equivalent when pitted against each other, and both were preferred to the Withdrawal CS. These results demonstrate that conditioned flavor avoidance is a useful procedure in assessing caffeine withdrawal, and by inference dependence, produced by chronic oral consumption.

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.

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 dietary inclusion of sugar syrup on production performance, egg quality and blood biochemical parameters in laying hens

Directory of Open Access Journals (Sweden)

Ahmed S. Hussein

2018-03-01

Full Text Available The effects of dietary inclusion of sugar syrup on quality of egg, cholesterol level, production performance, serum total protein and blood biochemical parameters were evaluated in laying hens. A total of 300 commercial Lohmann LSL hens (30 weeks of age were randomly distributed into 3 dietary treatments which consisted of a normal corn diet containing corn–soy and 2 diets containing 5% and 10% sugar syrup. Each treatment was replicated 5 times (n = 20. Egg production, feed intake, body weight and egg weight of laying hens fed different diets were recorded. The experiment lasted for 20 weeks. The Haugh unit scores of hens fed diets with sugar syrup were significantly increased (P < 0.05 compared with the control treatment. The sugar syrup had no significant effect on liver enzymes, total protein, blood glucose and creatinine in all treatments. The eggs laid by hens fed sugar syrup diets had lower cholesterol level (P < 0.05 compared with those laid by hens fed the control diet. Electrophoresis analysis showed that comparable electrophoretic patterns were noticed between serum proteins of treatment groups. From the results, it can be concluded that sugar syrup diets and corn diets have similar effects on feed intake, body weight, production of eggs and blood biochemical parameters in layer hens, which suggests sugar syrup can be used as an energy source for replacing part of corn in poultry layer diets. Keywords: Cholesterol, Sugar syrup diet, Egg, Egg quality, Protein

Alternatives for clarifying glucose syrup obtained by enzymatic hydrolysis of starch

Directory of Open Access Journals (Sweden)

Gloria Teresa Cruz Guerrero

2004-05-01

Full Text Available The present paper studies some routes for separating and purifying glucose syrup obtained by enzymatic hydrolysis of potato starch. The clarifying process is done in three stages. The first one (solids remotion is done by applying conventional solid-liquid separation techniiques such as sedimentation, centrifugation and filtration, as well as studying the effect of using flocculant and coagulant agents, prior to the already mentioned operations. Purification is done by adding decolouring agents, followed by ultrafiltration of the syrup. The last step (concentration is done by vacuum evaporation. The results showed that separation, centrifuging and sedimation reached 50% yield whilst filtration and ultrafiltration achieved 78% and 98% respectively. It was found that adsorbent agents such as activated carbon and diatomaceous earth were effective in removing colour during the purification stage. The most suitable alternative for separation can be suggested from the foregoing, allowing a syrup to be obtained having similar characteristics and propierties to the commercial product. The most appropriate technological module for carrying out the operation is also represented.

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.

Laboratory scale production of glucose syrup by the enzymatic ...

African Journals Online (AJOL)

Jen

Laboratory scale production of glucose syrup by the enzymatic ... The industrial processing of starch to glucose, maltose and dextrin involves gelatinization, ... due to non-availability of appropriate technology and industry to harness these into.

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).

Recent progress on the calculation of three-loop heavy flavor Wilson coefficients in deep-inelastic scattering

International Nuclear Information System (INIS)

Ablinger, J.; Hasselhuhn, A.; Schneider, C.; Behring, A.; Bluemlein, J.; Freitas, A. de; Raab, C.; Round, M.; Manteuffel, A. von

2014-07-01

We report on our latest results in the calculation of the three-loop heavy flavor contributions to the Wilson coefficients in deep-inelastic scattering in the asymptotic region Q 2 >>m 2 . We discuss the different methods used to compute the required operator matrix elements and the corresponding Feynman integrals. These methods very recently allowed us to obtain a series of new operator matrix elements and Wilson coefficients like the flavor non-singlet and pure singlet Wilson coefficients.

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.

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

Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup

Directory of Open Access Journals (Sweden)

Brunson Dominque

2013-01-01

Full Text Available Currently, corn is used to produce more than 85% of the world’s high fructose syrup (HFS. There is a search for alternative HFS substrates because of increased food demand and shrinking economies, especially in the developing world. The sweet potato is a feasible, alternative raw material. This study isomerized a high glucose sweet potato starch syrup (SPSS and determined its sugar profile, mineral content, and rheological and thermal properties. Rheological and thermal properties were measured using a rheometer and DSC, respectively. Sweet potato starch was hydrolyzed to syrup with a mean fructose content of 7.6±0.4%. The SPSS had significantly higher (P<0.05 mineral content when compared to commercial ginger and pancake syrups. During 70 days of storage, the SPSS acted as a non-Newtonian, shear-thinning liquid in which the viscosity decreased as shear stress increased. Water loss temperature of the SPSS continually decreased during storage, while pancake and ginger syrups’ peak water loss temperature decreased initially and then increased. Further and more detailed studies should be designed to further enhance the fructose content of the syrup and observe its stability beyond 70 days. The SPSS has the potential to be used in human food systems in space and on Earth.

Development of a pilot system for converting sweet potato starch into glucose syrup

Science.gov (United States)

Silayo, Valerian C K.; Lu, John Y.; Aglan, Heshmat A.; Bovell-Benjamin, A. C. (Principal Investigator)

2003-01-01

Sweet potato has been chosen as one of NASA's crops to support human beings in future space missions. One of the possible uses is to make syrup that can be used as a general sweetener. In this work a simple engineering system for converting sweet potato starch into glucose syrup was studied on a laboratory scale. The system comprises the following main units: a blender, continuous stirred tank reactor (CSTR), centrifugal and vacuum filters, deionization column and vacuum evaporator. The system was tested by carrying out conversion processes from fresh sweet potato roots. The roots were pealed, sliced, homogenized, heated and hydrolyzed by diastase of malt and Dextrozyme C (Novo Nordisk BioChem, North America, Inc.) enzymes in the CSTR. After hydrolysis the slurry was filtered, de-ionized and concentrated to get glucose syrup. The performance of the system was evaluated based on the quality of the conversion. The main factor was the level of reducing sugars except for the deionization where ash content and color were the main factors. Through careful control of the system units, good heating performance in the CSTR was obtained and the hydrolysis process attained sufficient conversion. The filtration process that incorporated the centrifuge was faster than when it was by-passed to the vacuum filter but losses in sugars were higher. Deionization removed more than 90% of the ash and reduced pigmentation, with probable insignificant losses in sugars during the deionization process. Recovery levels when the centrifuge was used and when it was by-passed could reach about 65% and 78%, respectively. These correspond to reducing sugar concentration of 259 and 310 mg/ml in 150-ml syrups from 300 g of sweet potatoes in each process. However, from concentration trials, syrups with volumes of 100 and 70 ml with the respective dextrose equivalence of 281 and 213 mg/ml were obtained. The syrups obtained were brownish in color and the process that employed centrifugal filtration

Chemical compositional, biological, and safety studies of a novel maple syrup derived extract for nutraceutical applications.

Science.gov (United States)

Zhang, Yan; Yuan, Tao; Li, Liya; Nahar, Pragati; Slitt, Angela; Seeram, Navindra P

2014-07-16

Maple syrup has nutraceutical potential given the macronutrients (carbohydrates, primarily sucrose), micronutrients (minerals and vitamins), and phytochemicals (primarily phenolics) found in this natural sweetener. We conducted compositional (ash, fiber, carbohydrates, minerals, amino acids, organic acids, vitamins, phytochemicals), in vitro biological, and in vivo safety (animal toxicity) studies on maple syrup extracts (MSX-1 and MSX-2) derived from two declassified maple syrup samples. Along with macronutrient and micronutrient quantification, thirty-three phytochemicals were identified (by HPLC-DAD), and nine phytochemicals, including two new compounds, were isolated and identified (by NMR) from MSX. At doses of up to 1000 mg/kg/day, MSX was well tolerated with no signs of overt toxicity in rats. MSX showed antioxidant (2,2-diphenyl-1-picrylhydrazyl (DPPH) assay) and anti-inflammatory (in RAW 264.7 macrophages) effects and inhibited glucose consumption (by HepG2 cells) in vitro. Thus, MSX should be further investigated for potential nutraceutical applications given its similarity in chemical composition to pure maple syrup.

Chemical Compositional, Biological, and Safety Studies of a Novel Maple Syrup Derived Extract for Nutraceutical Applications

Science.gov (United States)

2015-01-01

Maple syrup has nutraceutical potential given the macronutrients (carbohydrates, primarily sucrose), micronutrients (minerals and vitamins), and phytochemicals (primarily phenolics) found in this natural sweetener. We conducted compositional (ash, fiber, carbohydrates, minerals, amino acids, organic acids, vitamins, phytochemicals), in vitro biological, and in vivo safety (animal toxicity) studies on maple syrup extracts (MSX-1 and MSX-2) derived from two declassified maple syrup samples. Along with macronutrient and micronutrient quantification, thirty-three phytochemicals were identified (by HPLC-DAD), and nine phytochemicals, including two new compounds, were isolated and identified (by NMR) from MSX. At doses of up to 1000 mg/kg/day, MSX was well tolerated with no signs of overt toxicity in rats. MSX showed antioxidant (2,2-diphenyl-1-picrylhydrazyl (DPPH) assay) and anti-inflammatory (in RAW 264.7 macrophages) effects and inhibited glucose consumption (by HepG2 cells) in vitro. Thus, MSX should be further investigated for potential nutraceutical applications given its similarity in chemical composition to pure maple syrup. PMID:24983789

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)

Rats' learned preferences for flavors encountered early or late in a meal paired with the postingestive effects of glucose.

Science.gov (United States)

Myers, Kevin P; Whitney, Margaret C

2011-03-28

Rats learn to prefer flavors that are followed by postingestive effects of nutrients. This experiment investigated whether the timing of a flavor (specifically, in the first or second half of the meal) influences learning about that flavor. Stronger learning about earlier or later flavors would indicate when the rewarding postingestive effects of nutrients are sensed. Rats with intragastric (IG) catheters drank saccharin-sweetened, calorically-dilute solutions with distinct flavors added, accompanied by IG infusion of glucose (+sessions) or water (-sessions). In both types of sessions, an "Early" flavor was provided for the first 8 min and a "Late" flavor for the last 8 min. Thus, rats were trained with Early(+) and Late(+) in high-calorie meals, and Early(-) and Late(-) in low-calorie meals. Strength of the learned preference for Early(+) and Late(+) was then assessed in a series of two-bottle choice tests between Early(+) vs. Early(-), Late(+) vs. Late(-), Early(+) vs. Late(+), and Early(-) vs. Late(-). Rats preferred both Early(+) and Late(+) over the respective (-) flavors. But Early(+) was only preferred when rats were tested hungry. Late(+) was preferred when rats were tested hungry or recently satiated. This indicates qualitatively different associations learned about flavors at different points in the meal. While not supporting the idea that postingestive effects become most strongly associated with later-occurring ("dessert") flavors, it does suggest a reason dessert flavors may remain attractive in the absence of hunger. Copyright © 2010 Elsevier Inc. All rights reserved.

Recent progress on the calculation of three-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). Research Inst. for Symbolic Computation (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). Research Inst. for Symbolic Computation (RISC); Deutsches Elektronen-Synchrotron (DESY), Zeuthen (Germany); IHES Institut des Hautes Etudes Scientifiques, Bures-sur-Yvette (France)

2014-07-15

We report on our latest results in the calculation of the three-loop heavy flavor contributions to the Wilson coefficients in deep-inelastic scattering in the asymptotic region Q{sup 2}>>m{sup 2}. We discuss the different methods used to compute the required operator matrix elements and the corresponding Feynman integrals. These methods very recently allowed us to obtain a series of new operator matrix elements and Wilson coefficients like the flavor non-singlet and pure singlet Wilson coefficients.

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.

Effect of conventional and sugar free pediatric syrup formulations on primary tooth enamel hardness: An in vitro study

Directory of Open Access Journals (Sweden)

Gaurao Vasant Mali

2015-01-01

Full Text Available Objectives: To assess and compare the effect of conventional and sugar free pediatric syrup formulations on primary tooth enamel hardness over a period of 14 days. Materials and Methods: An in vitro study was done on 40 noncarious deciduous teeth. 10 teeth in each group were dipped in 4 pediatric medicinal syrups (1 sugarfree and 3 conventional for 1 min thrice daily for 14 days and the enamel surface micro hardness was checked at baseline, 7 th day and 14 th day by Vickers hardness testing machine. The pH, titratable acidity and buffering capacity of the syrups were assessed. Results: The pH of syrups were above critical pH for demineralization of the tooth but tiratable acidity and buffering capacity differed. ANOVA test indicated that the reduction in mean micro hardness was maximum in Group D (Conventional Analgesic syrup and least in Group A (Sugarfree cough syrup on 7 th and 14 th day. On intergroup comparison there was no difference (P > 0.05 in micro hardness between Group B (Conventional Cough syrup and Group C (Conventional Antibiotic. However, highly significant (P < 0.01 difference between the either pair of Group B with Group D, and Group C with Group D on 14 th day. The percentage reduction in micro hardness on 14 th day was maximum for Group D (24.4 ± 2.2 and minimum for Group A (14.0 ± 1.3 which was statistically significant (P < 0.01. Conclusion: Sugar free pediatric medicines can be effective in reducing dental erosion and efforts should be made to incorporate sugar substitutes in formulation of pediatric medicines.

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.

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

A Profile of Lake States Maple Syrup Producers and Their Attitudes and Responses to Economic, Social, Ecological and Climate Challenges

Science.gov (United States)

Stephanie A. Snyder; Michael A. Kilgore; Marla R. Emery; Marissa. Schmitz

2018-01-01

Maple syrup is an iconic as well as economically and culturally important non-timber forest product in North America. The economic benefits derived from maple syrup production are substantial. In 2016, the U.S. produced 4.2 million gallons of syrup worth an estimated $147 million (USDA, 2017b). In addition, sugaring provides many with a deep, personal connection to...

Biosynthesis and Characterization of Glucose Syrup Derived from ...

African Journals Online (AJOL)

In order to characterize the prepared glucose syrups, Fehling test, Biuret test, glucose concentration (GC), dextrose equivalent (DE), relative density (RD), pH, viscosity and surface tension (ST) were determined. Granular size range of 7 – 15 μm and moisture content of 12 % were determined for the untreated starch sample.

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.

FTIR characterization of Mexican honey and its adulteration with sugar syrups by using chemometric methods

Energy Technology Data Exchange (ETDEWEB)

Rios-Corripio, M A; Rojas-Lopez, M; Delgado-Macuil, R [CIBA-Tlaxcala, IPN, Tlaxcala, Tlax. (Mexico); Rios-Leal, E [CINVESTAV, Zacatenco, Mexico D.F. (Mexico)

2011-01-01

A chemometric analysis of adulteration of Mexican honey by sugar syrups such as corn syrup and cane sugar syrup was realized. Fourier transform infrared spectroscopy (FTIR) was used to measure the absorption of a group of bee honey samples from central region of Mexico. Principal component analysis (PCA) was used to process FTIR spectra to determine the adulteration of bee honey. In addition to that, the content of individual sugars from honey samples: glucose, fructose, sucrose and monosaccharides was determined by using PLS-FTIR analysis validated by HPLC measurements. This analytical methodology which is based in infrared spectroscopy and chemometry can be an alternative technique to characterize and also to determine the purity and authenticity of nutritional products as bee honey and other natural products.

Quantitative Determination of Catechin as Chemical Marker in Pediatric Polyherbal Syrup by HPLC/DAD.

Science.gov (United States)

Sheikh, Zeeshan A; Siddiqui, Zafar A; Naveed, Safila; Usmanghani, Khan

2016-09-01

Vivabon syrup is a balanced composition of dietary ingredients of phytopharmaceutical nature for maintaining the physique, vigor, vitality and balanced growth of children. The herbal ingredients of pediatric syrup are rich in bioflavonoid, proteins, vitamins, glycosides and trace elements. Vivabon is formulated with herbal drugs such as Phoenix sylvestris, Emblica officinalis, Withania somnifera, Centella asiatica, Amomum subulatum, Zingiber officinalis, Trigonella foenum-graecum, Centaurea behen and Piper longum Catechins are flavan-3-ols that are found widely in the medicinal herbs and are utilized for anti-inflammatory, cardio protective, hepato-protective, neural protection and other biological activities. In general, the dietary intake of flavonoids has been regarded traditionally as beneficial for body growth. Standardization of Vivabon syrup dosage form using HPLC/DAD has been developed for quantitative estimation of Catechin as a chemical marker. The method was validated as per ICH guidelines. Validation studies demonstrated that the developed HPLC method is quite distinct, reproducible as well as quick and fast. The relatively high recovery and low comparable standard deviation confirm the suitability of the developed method for the determination of Catechin in syrup. © The Author 2016. Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

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.

Skin Lesions Associated with Dietary Management of Maple Syrup Urine Disease: a Case Report

Directory of Open Access Journals (Sweden)

Kazandjieva Jana

2015-12-01

Full Text Available Leucinosis (maple syrup urine disease - MSUD is an inherited aminoacidopathy and organic aciduria caused by severe enzyme defect in the metabolic pathway of amino acids: leucine, isoleucine, and valine. The classical variant of the disease is characterized by accumulation of both amino and α-keto acids, particulary the most toxic rapid elevation of circulating leucine and its ketoacid, α-ketoisocaproate, which cause encephalopathy and life-threatening brain swelling. However, patients with the most severe form, classical maple syrup urine disease, may appear normal at birth, but develop acute metabolic decompensation within the first weeks of life with typical symptoms: poor feeding, vomiting, poor weight gain, somnolence and burnt sugar-smelling urine, reminiscent of maple syrup. Early diagnosis and dietary intervention improve the patient’s condition, prevent severe complications, and may allow normal intellectual development.

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.

Performance of baker's yeast produced using date syrup substrate ...

African Journals Online (AJOL)

STORAGESEVER

2010-05-24

May 24, 2010 ... evaluate the effect of using Baker's yeast produced using date syrup as .... Gas production power (ml/20g dough) for baker's yeasts (LSD Test*). Incubation ... Brain (2005) indicated that a falling number value of 350 s or longer ...

GPS Position Time Series @ JPL

Science.gov (United States)

Owen, Susan; Moore, Angelyn; Kedar, Sharon; Liu, Zhen; Webb, Frank; Heflin, Mike; Desai, Shailen

2013-01-01

Different flavors of GPS time series analysis at JPL - Use same GPS Precise Point Positioning Analysis raw time series - Variations in time series analysis/post-processing driven by different users. center dot JPL Global Time Series/Velocities - researchers studying reference frame, combining with VLBI/SLR/DORIS center dot JPL/SOPAC Combined Time Series/Velocities - crustal deformation for tectonic, volcanic, ground water studies center dot ARIA Time Series/Coseismic Data Products - Hazard monitoring and response focused center dot ARIA data system designed to integrate GPS and InSAR - GPS tropospheric delay used for correcting InSAR - Caltech's GIANT time series analysis uses GPS to correct orbital errors in InSAR - Zhen Liu's talking tomorrow on InSAR Time Series analysis

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...

Artichoke and milk thistle pills and syrups as sources of phenolic compounds with antimicrobial activity.

Science.gov (United States)

Pereira, Carla; Barros, Lillian; José Alves, Maria; Santos-Buelga, Celestino; Ferreira, Isabel C F R

2016-07-13

Dietary supplements based on hepatoprotective plants have been increasingly used in the prevention of liver injuries. In the present work, the aim was to study the phenolic profile and possibly relate it to the in vitro antimicrobial activity of two different formulations (pills and syrups) of artichoke and milk thistle, the antioxidant and anti-hepatocellular carcinoma activities of which were previously reported by our research group. The phenolic profiles were obtained by HPLC-DAD-ESI/MS, and the antimicrobial activity evaluation was performed with the clinical isolates of multiresistant bacteria (Escherichia coli, extended spectrum β-lactamases (ESBL) producing Escherichia coli, Proteus mirabilis, methicillin-resistant Staphylococcus aureus (MRSA) and Pseudomonas aeruginosa). Artichoke syrup revealed the presence of vanillic acid and luteolin-7-O-glucoside while the pills possessed higher concentrations of 4-O-caffeoylquinic, 5-O-caffeoylquinic and 1,3-O-dicaffeoylquinic acids, this latest being able to inhibit the growth of MRSA. Regarding milk thistle formulations, the syrup presented isorhamnetin-O-deoxyhexoside-O-dihexoside, isorhamnetin-O-deoxyhexoside-O-hexoside and isorhamnetin-3-O-rutinoside as the major phenolic constituents whereas the pills were richer in taxifolin, silymarin derivatives and hydroxylated silibinin; the syrup revealed antimicrobial activity against all the studied bacteria with the exception of Proteus mirabilis whereas the pills revealed activity against ESBL producing Escherichia coli. Overall, all of the studied formulations revealed to be a good source of phenolic compounds, among which milk thistle syrup presented the highest variety and concentration of flavonoids, which is possibly related to its strongest antimicrobial activity.

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...

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

[Discrimination of Rice Syrup Adulterant of Acacia Honey Based Using Near-Infrared Spectroscopy].

Science.gov (United States)

Zhang, Yan-nan; Chen, Lan-zhen; Xue, Xiao-feng; Wu, Li-ming; Li, Yi; Yang, Juan

2015-09-01

At present, the rice syrup as a low price of the sweeteners was often adulterated into acacia honey and the adulterated honeys were sold in honey markets, while there is no suitable and fast method to identify honey adulterated with rice syrup. In this study, Near infrared spectroscopy (NIR) combined with chemometric methods were used to discriminate authenticity of honey. 20 unprocessed acacia honey samples from the different honey producing areas, mixed? with different proportion of rice syrup, were prepared of seven different concentration gradient? including 121 samples. The near infrared spectrum (NIR) instrument and spectrum processing software have been applied in the? spectrum? scanning and data conversion on adulterant samples, respectively. Then it was analyzed by Principal component analysis (PCA) and canonical discriminant analysis methods in order to discriminating adulterated honey. The results showed that after principal components analysis, the first two principal components accounted for 97.23% of total variation, but the regionalism of the score plot of the first two PCs was not obvious, so the canonical discriminant analysis was used to make the further discrimination, all samples had been discriminated correctly, the first two discriminant functions accounted for 91.6% among the six canonical discriminant functions, Then the different concentration of adulterant samples can be discriminated correctly, it illustrate that canonical discriminant analysis method combined with NIR spectroscopy is not only feasible but also practical for rapid and effective discriminate of the rice syrup adulterant of acacia honey.

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.)

The Abuse of Dextromethorphan-Based Cough Syrup: A Pilot Study of the Community of Waynesboro, Pennsylvania.

Science.gov (United States)

Momodou, N. Darboe; And Others

1996-01-01

Discusses the emergence of a new type of abused drug, dextromethorphan, which is used in cough syrup. Presents the results of the first phase of a comprehensive investigation of this phenomenon in the Waynesboro, Pa. school district. Survey data indicate abuse of cough syrup has increased over the years and is increasingly perceived as a problem…

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.

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

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.

Development of a new medium containing date syrup for production ...

African Journals Online (AJOL)

USER

2010-08-16

Aug 16, 2010 ... A confirmatory experiment of the optimal medium composition ... product of date industry; it is rich in carbohydrates (75% w/w) and small ... producers at cheap prices. ... date syrup using a combination of statistical strategies.

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

Proton magnetic resonance spectroscopy reflects metabolic decompensation in maple syrup urine disease

International Nuclear Information System (INIS)

Heindel, W.; Kugel, H.; Wendel, U.; Roth, B.; Benz-Bohm, G.

1995-01-01

Using localized proton magnetic resonance spectroscopy ( 1 H-MRS), accumulation of branchedchain amino acids (BCAA) and their corresponding 2-oxo acids (BCOA) could be non-invasively demonstrated in the brain of a 9-year-old girl suffering from classical maple syrup urine disease. During acute metabolic decompensation, the compounds caused a signal at a chemical shift of 0.9 ppm which was assigned by in vitro experiments. The brain tissue concentration of the sum of BCAA and BCOA could be estimated as 0.9 mmol/l. Localized 1 H-MRS of the brain appears to be suitable for examining patients suffering from maple syrup urine disease in different metabolic states. (orig.)

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

Performance of baker's yeast produced using date syrup substrate ...

African Journals Online (AJOL)

Baker's yeast was produced from three selected baker's yeast strains using date syrup as a substrate at low and high flow rate compared to those produced using molasses substrates. Performance of the produced baker's yeasts on Arabic bread quality was investigated. Baking tests showed a positive relationship between ...

IMPACT OF ADULTERATION WITH GLUCOSE, FRUCTOSE AND HYDROLYSED INULIN SYRUP ON HONEY PHYSICO-CHEMICAL PROPERTIES

OpenAIRE

Sorina ROPCIUC; Mircea OROIAN; Vlad OLARIU

2017-01-01

The aim of this study is to evaluate the influence of the adulteration with glucose, fructose, hydrolysed inulin syrup on honey physico-chemical properties (pH, aw, electrical conductivity (EC), water activity and colour parameters (L*, a*, b*, chroma)) of three honey samples of different botanical origins (acacia, tilia and polyfloral). The honeys were adulterated in different percentages (10%, 20%, 30%, 40% and 50% respectively) with glucose, fructose and hydrolysed inulin syrup. The moistu...

The Pasting and Gel Textural Properties of Corn Starch in Glucose, Fructose and Maltose Syrup

OpenAIRE

Sun, Qingjie; Xing, Yan; Qiu, Chao; Xiong, Liu

2014-01-01

The pasting and gel textural properties of corn starch in syrup at different concentrations were investigated by Rapid Visco Analyzer (RVA) and Texture profile analysis (TPA) tests. The results showed that the pasting temperatures of corn starch greatly increased, especially at higher sugar concentration. Increasing concentration of syrup caused an increase in peak, trough and final viscosity of corn starch. Peak viscosity and the disintegration rate of starch increased in the following order...

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.

Development of a new medium containing date syrup for production ...

African Journals Online (AJOL)

Development of a new medium containing date syrup for production of bleomycin by Streptomyces mobaraensis ATCC 15003 using response surface methodology. Hesham H Radwan, Fars K Alanazi, Ehab I Taha, Hamdy A Dardir, Ihab M Moussa, Ibrahim A Alsarra ...

Phenylbutyrate therapy for maple syrup urine disease

OpenAIRE

Brunetti-Pierri, Nicola; Lanpher, Brendan; Erez, Ayelet; Ananieva, Elitsa A.; Islam, Mohammad; Marini, Juan C.; Sun, Qin; Yu, Chunli; Hegde, Madhuri; Li, Jun; Wynn, R. Max; Chuang, David T.; Hutson, Susan; Lee, Brendan

2010-01-01

Therapy with sodium phenylacetate/benzoate or sodium phenylbutyrate in urea cycle disorder patients has been associated with a selective reduction in branched-chain amino acids (BCAA) in spite of adequate dietary protein intake. Based on this clinical observation, we investigated the potential of phenylbutyrate treatment to lower BCAA and their corresponding α-keto acids (BCKA) in patients with classic and variant late-onset forms of maple syrup urine disease (MSUD). We also performed in vitr...

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.

Effect of sugar replacement with date paste and date syrup on texture and sensory quality of kesari (traditional Indian dessert)

OpenAIRE

Annamalai Manickvasagan; Chandini S Kumar; Zaher H Al-Attabi

2018-01-01

In this study, a popular Indian dessert, kesari, was reformulated by substituting refined sugar at various levels (0%=control, 25%, 50%, 75% and 100%) with date past and syrup, and changes in instrumental texture profile, L*a*b* colour values and sensory properties were determined.  The hardness of date syrup kesari was higher than that of date paste kesari. However, there were no differences in hardness among various levels of replacement.  There were no differences between syrup vs paste pr...

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....

Proton magnetic resonance spectroscopy reflects metabolic decompensation in maple syrup urine disease

Energy Technology Data Exchange (ETDEWEB)

Heindel, W. [Dept. of Diagnostic Radiology, Univ. Koeln (Germany); Kugel, H. [Dept. of Diagnostic Radiology, Univ. Koeln (Germany); Wendel, U. [Children`s Hospital, Univ. Duesseldorf (Germany); Roth, B. [Children`s Hospital, Univ. Koeln (Germany); Benz-Bohm, G. [Dept. of Diagnostic Radiology, Univ. Koeln (Germany)

1995-06-01

Using localized proton magnetic resonance spectroscopy ({sup 1}H-MRS), accumulation of branchedchain amino acids (BCAA) and their corresponding 2-oxo acids (BCOA) could be non-invasively demonstrated in the brain of a 9-year-old girl suffering from classical maple syrup urine disease. During acute metabolic decompensation, the compounds caused a signal at a chemical shift of 0.9 ppm which was assigned by in vitro experiments. The brain tissue concentration of the sum of BCAA and BCOA could be estimated as 0.9 mmol/l. Localized {sup 1}H-MRS of the brain appears to be suitable for examining patients suffering from maple syrup urine disease in different metabolic states. (orig.)

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.

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

Evaluation of microbial and physico-chemical qualities of some cough syrups marketed in Sana’a city, Yemen.

Directory of Open Access Journals (Sweden)

Ali G. Al−Kaf

2015-08-01

Full Text Available Context: Microbial contamination of cough syrups can bring clinical hazards to the users or patients as well as physical and chemical changes in the product. Aims: To evaluate the microbial and physicochemical characteristics of two hundred samples of four different types of cough syrups marketed in Sana’a city, Yemen. Methods: All collected samples were subjected to the following examinations: the total microbial count, type of isolated microorganisms, physical parameters, and concentration of active ingredients were identified and assessed by standard techniques described in US Pharmacopeia. Results: All the cough syrup samples used contained viable microbial load within acceptable limit according Pharmacopeia specifications. Bacillus subtilis, Micrococcus fulvum, and Staphylococcus epidermidis were the most commonly recovered bacteria. However, Aspergillus niger, Aspergillus fumigatus, Penicillium notatum, Mucor sp., and Aspergillus flavus were the most fungi isolated. The physical properties represented in the appearance, density, and pH of the analyzed samples complied with Pharmacopoeia standards. The concentrations of diphenhydramine HCl (92,51 – 108,78%, pseudoephedrine HCl (94,55 – 109,07%, and triprolidine HCl (98,20 – 104,19% were recorded. Conclusions: All cough syrups marketed in Sana’a City had good microbiological and physico-chemical qualities.

Cell viability effects and antioxidant and antimicrobial activities of Tunisian date syrup (Rub El Tamer) polyphenolic extracts.

Science.gov (United States)

Dhaouadi, Karima; Raboudi, Faten; Estevan, Carmen; Barrajón, Enrique; Vilanova, Eugenio; Hamdaoui, Mohamed; Fattouch, Sami

2011-01-12

The aqueous-acetone polyphenolic extract of the traditionally derived date syrup, known as "Rub El Tamer", was analyzed using RP-HPLC-DAD and ESI-MS. The phenolic content of the extract was 394.53 ± 1.13 mg per 100 g of syrup with caffeoylsinapylquinic acid as the most abundant compound (72.23%). The extract exhibited strong antioxidant activities as evaluated using the ABTS (2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)), DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (ferric reducing antioxidant power) methods. The extract antimicrobial potential against a range of microorganism strains showed that Staphylococcus aureus, Staphylococcus epidermidis, and Bacillus cereus were the most sensitive bacteria with MBC in the range of 0.5-0.05 mg/mL. Furthermore, in the presence of the syrup extract (8.18-131 μg/mL), the Human SH-SY5Y neuroblastoma and the 3T3 fibroblast cell lines showed dissimilar reduction of viability suggesting a higher cytotoxic effect against tumorigenic cells. Our results provide new insights into date syrup characterization which should stimulate further studies of this hot desert resource.

Effects of dietary high fructose corn syrup on regulation of energy intake and leptin gene expression in rats

Directory of Open Access Journals (Sweden)

Guadalupe López-Rodríguez

2015-12-01

Full Text Available OBJECTIVE: To evaluate in Wistar rats the effect of chronic use of high fructose corn syrup on serum lipids, body weight, energy intake regulation, and expression of associated genes. METHODS: For 11 weeks, male rats were fed a standard diet with either water (control or 15% high fructose corn syrup solution, or fed a high-fat diet. The rats' food intake and body weight were measured weekly. Expression of leptin and fatty acid synthase genes was quantified in their brain and adipose tissue upon sacrifice at age 119 days using real-time polymerase chain reaction. RESULTS: The intake of 15% high fructose corn syrup did not affect the rats' weight, only the rats on the high-fat diet gained significant weight. The rats in both diets had lower levels of leptin expression and high levels of fatty acid synthase in the brain, which were associated with high serum triglycerides. CONCLUSION: Fifteen percent high fructose corn syrup intake and the high-fat diet reduced leptin gene expression in the brain of Wistar rats, with differential effects on weight gain.

Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup

OpenAIRE

Dominque, Brunson; Gichuhi, Peter N.; Rangari, Vijay; Bovell-Benjamin, Adelia C.

2013-01-01

Currently, corn is used to produce more than 85% of the world's high fructose syrup (HFS). There is a search for alternative HFS substrates because of increased food demand and shrinking economies, especially in the developing world. The sweet potato is a feasible, alternative raw material. This study isomerized a high glucose sweet potato starch syrup (SPSS) and determined its sugar profile, mineral content, and rheological and thermal properties. Rheological and thermal properties were meas...

Effect of ultrasound on lactic acid production by Lactobacillus strains in date (Phoenix dactylifera var. Kabkab) syrup.

Science.gov (United States)

Hashemi, Seyed Mohammad Bagher; Mousavi Khaneghah, Amin; Saraiva, Jorge A; Jambrak, Anet Režek; Barba, Francisco J; Mota, Maria J

2018-03-01

Date syrup is rich in fermentable sugars and may be used as a substrate for different microbial fermentations, including lactic acid fermentation processes. The beneficial effects of ultrasounds (US) on bioprocesses have been reported for several microorganisms, due to the enhancement of cell growth, as well as improvements in yields and productivities. Therefore, US treatments (30 kHz, 100 W, 10-30 min) were applied to two lactobacilli (Lactobacillus helveticus PTCC 1332 and Lactobacillus acidophilus PTCC 1643), during fermentation using date syrup as substrate. The effects on lactic acid fermentation were evaluated by analyzing cell growth (dry cell weight and viable cell count), substrate consumption (quantification of glucose and fructose), and product formation (quantification of lactic acid) over time. The effects of US were also evaluated on cell membrane permeability. Both lactobacilli were able to grow well on date syrup without the need for addition of further ingredients. The US effects were highly dependent on treatment duration: treatments of 10- and 20-min stimulated lactobacilli growth, while the treatment extension to 30 min negatively affected cell growth. Similarly, the 10- and 20-min treatments increased sugar consumption and lactic acid production, contrarily to the 30-min treatment. All US treatments increased cell membrane permeability, with a more pronounced effect at more extended treatments. The results of this work showed that application of appropriate US treatments could be a useful tool for stimulation of lactic acid production from date syrup, as well as for other fermentative processes that use date syrup as substrate.

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

Biocatalytic strategies for the production of high fructose syrup from inulin.

Science.gov (United States)

Singh, R S; Chauhan, Kanika; Pandey, Ashok; Larroche, Christian

2018-04-03

The consumption of natural and low calorie sugars has increased enormously from the past few decades. To fulfil the demands, the production of healthy sweeteners as an alternative to sucrose has recently received considerable interest. Fructose is the most health beneficial and safest sugar amongst them. It is generally recognised as safe (GRAS) and has become an important food ingredient due its sweetening and various health promising functional properties. Commercially, high fructose syrup is prepared from starch by multienzymatic process. Single-step enzymatic hydrolysis of inulin using inulinase has emerged as an alternate to the conventional approach to reduce complexity, time and cost. The present review, outlines the enzymatic strategies used for the preparation of high fructose syrup from inulin/inulin-rich plant materials in batch and continuous systems, and its conclusions. Copyright © 2018 Elsevier Ltd. All rights reserved.

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.

Improved water and sodium absorption from oral rehydration solutions based on rice syrup in a rat model of osmotic diarrhea.

Science.gov (United States)

Wapnir, R A; Litov, R E; Zdanowicz, M M; Lifshitz, F

1991-04-01

Rice syrup solids, rice protein, and casein hydrolysate were added to experimental oral rehydration solutions in various combinations and tested in a rat intestinal perfusion system. Chronic osmotic diarrhea was induced in juvenile rats by supplying the cathartic agents, magnesium citrate and phenolphthalein, in their drinking water for 1 week. The experimental oral rehydration solutions were compared with standard oral rehydration solutions containing 20 gm/L or 30 gm/L of glucose and with each other to determine if there were significant differences in net water, sodium, or potassium absorption. An oral rehydration solution containing 30 gm/L of rice syrup solids had a net water absorption rate significantly higher than that of the standard 20 gm/L glucose-based oral rehydration solution (2.1 +/- 0.62 versus 1.5 +/- 0.48 microliters/[min x cm], p less than 0.05). Casein hydrolysate did not significantly affect net water absorption. However, combinations of 30 gm/L rice syrup solids and 5 gm/L casein hydrolysate significantly increased (p less than 0.05) net sodium and potassium absorption compared with the 20 gm/L glucose-based oral rehydration solution but not versus rice syrup solids alone. Oral rehydration solutions containing 30 gm/L rice syrup solids plus 5 gm/L rice protein, and 30 gm/L rice syrup solids plus 5 gm/L casein hydrolysate, had net water absorption rates significantly higher than the rate of a 30 gm/L glucose-based oral rehydration solution (2.5 +/- 0.36 and 2.4 +/- 0.38, respectively, versus 0.87 +/- 0.40 microliters/[min x cm], p less than 0.05). Rice protein and casein hydrolysate, however, did not significantly affect net water, sodium, or potassium absorption when added to rice protein glucose-based oral rehydration solutions. An inverse correlation between osmolality and net water absorption was observed (r = -0.653, p less than 0.02). The data suggest that substitution of rice syrup solids for glucose in oral rehydration solutions will

Microbial production of glucose/fructose syrups

Energy Technology Data Exchange (ETDEWEB)

Matur, A.; Saglam, N.

1982-04-01

With the ever-increasing demand for sugar and the trend in rising price, rapid progress in research on new and/or alternative sweeteners has been inevitable during the past decade or so. Pure glucose, glucose/fructose, glucose/maltose syrups are often called isosyrups. Isosyrups have been recognized as a good alternative sources of sugar. These are used today in the manufacture of soft drinks, jams and jellies, confectionary, baking fermentation, dietetic and infant food, ice-cream, pharmaceutical processes, etc. Isosyrups are produced by hydrolysis of starch and cellulocis raw materials have been utilized for the production of isosyrups.

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...

Optimization of date syrup for enhancement of the production of citric acid using immobilized cells of Aspergillus niger.

Science.gov (United States)

Mostafa, Yasser S; Alamri, Saad A

2012-04-01

Date syrup as an economical source of carbohydrates and immobilized Aspergillus niger J4, which was entrapped in calcium alginate pellets, were employed for enhancing the production of citric acid. Maximum production was achieved by pre-treating date syrup with 1.5% tricalcium phosphate to remove heavy metals. The production of citric acid using a pretreated medium was 38.87% higher than an untreated one that consumed sugar. The appropriate presence of nitrogen, phosphate and magnesium appeared to be important in order for citric acid to accumulate. The production of citric acid and the consumed sugar was higher when using 0.1% ammonium nitrate as the best source of nitrogen. The production of citric acid increased significantly when 0.1 g/l of KH2PO4 was added to the medium of date syrup. The addition of magnesium sulfate at the rate of 0.20 g/l had a stimulating effect on the production of citric acid. Maximum production of citric acid was obtained when calcium chloride was absent. One of the most important benefits of immobilized cells is their ability and stability to produce citric acid under a repeated batch culture. Over four repeated batches, the production of citric acid production was maintained for 24 days when each cycle continued for 144 h. The results obtained in the repeated batch cultivation using date syrup confirmed that date syrup could be used as a medium for the industrial production of citric acid.

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

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.

Comparison of the enhancement of plasma glucose levels in type 2 diabetes Otsuka Long-Evans Tokushima Fatty rats by oral administration of sucrose or maple syrup.

Science.gov (United States)

Nagai, Noriaki; Ito, Yoshimasa; Taga, Atsushi

2013-01-01

Maple syrup is used as a premium natural sweeter, and is known for being good for human health. In the present study, we investigate whether maple syrup is suitable as a sweetener in the management of type 2 diabetes using Otsuka Long-Evans Tokushima Fatty (OLETF) rats, a model of type 2 diabetes mellitus. OLETF rats develop type 2 diabetes mellitus by 30 weeks of age, and 60-week-old OLETF rats show hyperglycemia and hypoinsulinemia via pancreatic β-cell dysfunction. The administration of sucrose or maple syrup following an OGT test increased plasma glucose (PG) levels in OLETF rats, but the enhancement in PG following the oral administration of maple syrup was lower than in the case of sucrose administration in both 30- and 60-week-old OLETF rats. Although, the insulin levels in 30-week-old OLETF rats also increased following the oral administration of sucrose or maple syrup, no increase in insulin levels was seen in 60-week-old OLETF rats following the oral administration of either sucrose or maple syrup. No significant differences were observed in insulin levels between sucrose- and maple syrup-administered OLETF rats at either 30 or 60 weeks of age. The present study strongly suggests that the maple syrup may have a lower glycemic index than sucrose, which may help in the prevention of type 2 diabetes.

Modelling of the process of micromycetus survival in fruit and berry syrups

Directory of Open Access Journals (Sweden)

L. Osipova

2017-06-01

Full Text Available In order to develop methods for preserving fruit and berry syrup, which exclude the use of high-temperature sterilization and preservatives, the survival of spores of micromycetes (B. nivea molds in model media with different concentration of food osmotically active substances (sucrose, ethyl alcohol, citric acid at a certain concentration of lethal effects on microorganisms. It has been established that model media (juice based syrups from blueberries with a mass content of 4 % and 6 % alcohol, 50 % sucrose, 1 % and 2 % titrated acids, have a lethal effect on spores of B. nivea molds. The regression equation is obtained expressing the dependence of the amount of spores of B. nivea molds on the concentration of sucrose, acid, alcohol and the storage time of syrups. The form of the dependence and direction of the connection between the variables is established – a negative linear regression, which is expressed in the uniform decrease of the function. The estimation of quality of the received regression model is defined. The deviations of the calculated data from the data of the initial set are calculated. The proposed model has sufficient reliability, since the regression function is defined, interpreted and justified, and the estimation of the accuracy of the regression analysis meets the requirements.

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

Mesoporous cellular-structured carbons derived from glucose-fructose syrup and their adsorption properties towards acetaminophen

Science.gov (United States)

Tzvetkov, George; Spassov, Tony; Kaneva, Nina; Tsyntsarski, Boyko

Here, a series of cellular-structured and predominantly mesoporous carbons were prepared via carbonization of glucose-fructose syrup (GFS) with sulfuric acid and subsequent calcination between 400∘C and 700∘C. Comparative results on the microstructure, chemical and textural properties of the newly produced carbons are presented. Furthermore, their adsorption performance for removal of acetaminophen from water was tested and it was found that the carbon calcined at 700∘C has a maximum adsorption capacity (98.7mgṡg-1) among all samples due to its suitable textural properties (BET surface area of 418m2ṡg-1 and total pore volume of 0.2cm3ṡg-1). This study demonstrates the potential use of GFS as a precursor in the preparation of carbonaceous materials for removal of biologically-active micropollutants from water.

[Safety Evaluation of Rare Sugar Syrup: Single-dose Oral Toxicity in Rats, Reverse Mutation Assay, Chromosome Aberration Assay, and Acute Non-Effect Level for Diarrhea of a Single Dose in Humans].

Science.gov (United States)

Yamada, Takako; Iida, Tetsuo; Takamine, Satoshi; Hayashi, Noriko; Okuma, Kazuhiro

2015-01-01

The safety of rare sugar syrup obtained from high-fructose corn syrup under slightly alkaline conditions was studied. Mutagenicity of rare sugar syrup was assessed by a reverse mutation assay using Salmonella typhimurium and Escherichia coli, and an in vitro chromosomal aberration assay using Chinese hamster lung cell line (CHL/IU). No mutagenicity of rare sugar syrup was detected under these experimental conditions. Oral administration of single dose (15,000 mg/kg) of rare sugar syrup to rats caused no abnormalities, suggesting no adverse effect of rare sugar syrup. In humans, the acute non-effect level of rare sugar syrup for causing diarrhea was estimated as 0.9 g/kg body weight as dry solid base in both males and females.

Analysis of plastic residues in maple sap and syrup collected from tubing systems sanitized with isopropyl alcohol

Directory of Open Access Journals (Sweden)

Luc Lagacé

2017-05-01

Full Text Available A plastic tubing system operated under vacuum is usually used to collect sap from maple trees during spring time to produce maple syrup. This system is commonly sanitized with isopropyl alcohol (IPA to remove microbial contamination colonizing the system during the sugar season. Questions have been raised whether IPA would contribute to the leaching of plastic residues in maple sap and syrup coming from sanitized systems. First, an extraction experiment was performed in the lab on commercial plastic tubing materials that were submitted to IPA under harsh conditions. The results of the GC-MS analysis revealed the presence of many compounds that served has target for further tests. Secondly, tests were done on early and mid-season maple sap and syrup coming from many sugarbushes using IPA or not to determine potential concentrations of plastic residues. Results obtained from sap and syrup samples showed that no quantifiable (< 1–75 μg/L concentration of any plastic molecules tested was determined in all samples coming from IPA treated or not treated systems. However, some samples of first sap run used as a rinse solution to be discarded before the season start and that were coming from non sanitized or IPA sanitized systems, showed quantifiable concentrations of chemical residue such as ultraviolet protector (octabenzone. These results show that IPA can be safely used to sanitize maple sap collection system in regards to the leaching of plastic residues in maple sap and syrup and reinforced the need to thoroughly rinse the tubing system at the beginning of the season for both sanitized and non sanitized systems. Keywords: Food science, Food safety, Materials chemistry

Ultrafiltration and thermal processing effects on Maillard reaction products and biological properties of date palm sap syrups (Phoenix dactylifera L.).

Science.gov (United States)

Makhlouf-Gafsi, Ines; Krichen, Fatma; Mansour, Riadh Ben; Mokni, Abir; Sila, Assad; Bougatef, Ali; Blecker, Christophe; Attia, Hamadi; Besbes, Souhail

2018-08-01

The effect of ultrafiltration process and temperature concentration on MRPs content and antioxidant, antimicrobial and cytotoxic properties of date palm sap syrups were investigated. MRPs were analyzed by HPLC. Antioxidant activity was evaluated by reducing power and DPPH free radical and H 2 O 2 scavenging activities. Antimicrobial activity was evaluated by the agar disk diffusion method. In vitro cytotoxic activity was examined by cell proliferation assay. Date sap syrups displayed strong antioxidant activities which are correlated 5HMF and 2F contents. In addition, concentration at 100 °C, unlike ultrafiltration process, enhanced significantly the antioxidant activities sap syrups and total phenolic contents. The antimicrobial activities showed marked activity against S. enterica, P. aeruginosa, S. aureus, L. monocytogenes with an inhibition zone of 21, 34, 27 and 34 mm respectively. Cytotoxicity assays showed that sap syrups can inhibit the proliferation of HeLa cell lines at high concentration. Published by Elsevier Ltd.

Effect of sugar replacement with date paste and date syrup on texture and sensory quality of kesari (traditional Indian dessert

Directory of Open Access Journals (Sweden)

Annamalai Manickvasagan

2018-01-01

Full Text Available In this study, a popular Indian dessert, kesari, was reformulated by substituting refined sugar at various levels (0%=control, 25%, 50%, 75% and 100% with date past and syrup, and changes in instrumental texture profile, L*a*b* colour values and sensory properties were determined.  The hardness of date syrup kesari was higher than that of date paste kesari. However, there were no differences in hardness among various levels of replacement.  There were no differences between syrup vs paste products or among various levels of replacements in cohesiveness, springiness, gumminess, adhesiveness and chewiness of kesari.  The developed kesari scored 5.5 to 7.5 on a 9 level hedonic scale (like slightly-like moderately in all sensory attributes.  Replacement of sugar at 75% and 100% levels, significantly lowered the scores for most of the sensory attributes.  Around 50% of the panellist in informed sensory, selected 50% replaced products (paste or syrup as their first choice.

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)

Biological Hydrogen Production from Corn-Syrup Waste Using a Novel System

Directory of Open Access Journals (Sweden)

George Nakhla

2009-06-01

Full Text Available The reported patent-pending system comprises a novel biohydrogen reactor with a gravity settler for decoupling of SRT from HRT. The biohydrogenator was operated for 100 days at 37 °C, hydraulic retention time 8 h and solids retention time ranging from 2.2–2.5 days. The feed was a corn-syrup waste generated as a byproduct from an industrial facility for bioethanol production located in southwestern Ontario, Canada. The system was initially started up with a synthetic feed containing glucose at concentration of 8 g/L and other essential inorganics. Anaerobicaly-digested sludge from the St. Mary’s wastewater treatment plant (St. Mary, Ontario, Canada was used as the seed, and was heat treated at 70 °C for 30 min to inhibit methanogens. After 10 days, when the hydrogen production was steady, the corn-syrup waste was introduced to the system. Glucose was the main constituent in the corn-syrup; its concentration was varied over a period of 90 days from 8 to 25 g/L. The change in glucose concentration was used to study the impact of variable organic loading on the stability of hydrogen production in the biohydrogenator. Hydrogen production rate increased from 10 L H2/L·d to 34 L H2/L·d with the increase of organic loading rate (OLR from 26 to 81 gCOD/L·d, while a maximum hydrogen yield of 430 mL H2/gCOD was achieved in the system with an overall average of 385 mL H2/gCOD.

Microbial and physicochemical assays of paracetamol in different brands of analgesic syrups sold in Sana’a City-Yemen

Directory of Open Access Journals (Sweden)

Ali G. Al−Kaf

2015-02-01

Full Text Available Context: Contamination of pharmaceuticals with microorganisms irrespective whether they are harmful or nonpathogenic can bring about changes in physicochemical characteristics of the drugs. Aims: To assay the microbial and physicochemical characteristics of paracetamol of two hundreds samples of different brands of analgesic syrups sold in Sana’a City, Yemen. Methods: Total viable aerobic count, type of isolated microorganisms, physical properties, and content of active ingredients were identified and evaluated by standard methods and techniques. The SPSS program was used to statistical analysis of variance for results obtained. Results: The total bacterial count of <10 CFU/mL and <100 CFU/mL in 179 (89.5% and 21 (10.5% samples, respectively was recorded, while the total fungal count was ≤10 CFU/mL in all analyzed syrup samples. The isolated bacteria were Bacillus subtilis, Micrococcus fulvum, and Staphylococcus epidermidis while isolated fungi were Aspergillus niger, Aspergillus fumigatus, and Penicillium notatum. Bacillus subtilis and Aspergillus niger were the predominant bacteria and fungi isolated. The color results had a light red liquid with a sweet taste in the analyzed analgesic syrups. The pH values were ranged from 4.44–5.88. However, the density fluctuated from 1.149–1.184 g/mL. The paracetamol concentration as an active ingredient in the analgesic syrup was recorded from 98.19% – 106.53%. Conclusions: This finding showed that all analgesic syrups sold in Sana’a City followed Pharmacopeia specifications on microbial and physicochemical qualities.

Optimization of date syrup for enhancement of the production of citric acid using immobilized cells of Aspergillus niger

Science.gov (United States)

Mostafa, Yasser S.; Alamri, Saad A.

2012-01-01

Date syrup as an economical source of carbohydrates and immobilized Aspergillus niger J4, which was entrapped in calcium alginate pellets, were employed for enhancing the production of citric acid. Maximum production was achieved by pre-treating date syrup with 1.5% tricalcium phosphate to remove heavy metals. The production of citric acid using a pretreated medium was 38.87% higher than an untreated one that consumed sugar. The appropriate presence of nitrogen, phosphate and magnesium appeared to be important in order for citric acid to accumulate. The production of citric acid and the consumed sugar was higher when using 0.1% ammonium nitrate as the best source of nitrogen. The production of citric acid increased significantly when 0.1 g/l of KH2PO4 was added to the medium of date syrup. The addition of magnesium sulfate at the rate of 0.20 g/l had a stimulating effect on the production of citric acid. Maximum production of citric acid was obtained when calcium chloride was absent. One of the most important benefits of immobilized cells is their ability and stability to produce citric acid under a repeated batch culture. Over four repeated batches, the production of citric acid production was maintained for 24 days when each cycle continued for 144 h. The results obtained in the repeated batch cultivation using date syrup confirmed that date syrup could be used as a medium for the industrial production of citric acid. PMID:23961184

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...

Phase structure of lattice QCD for general number of flavors

International Nuclear Information System (INIS)

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

2004-01-01

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

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.

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 ...

Influence of thermal effect on sugars composition of Mexican Agave syrup

NARCIS (Netherlands)

Muniz-Marquez, D.B.; Contreras, J.C.; Rodriguez, R.; Mussatto, S.I.; Wong-Paz, J.E.; Teixeira, J.A.; Aguilar, C.N.

2015-01-01

Agave syrup is a fermentable by-product from the Agave industry that is used for pulque production, a typical Mexican fermented beverage. However, to date, the information available on its physicochemical composition is scarce, with this study being one of the first contributions on the subject.

Technology Of Tapioca Syrups In The Village Toddotoa Pallangga District Gowa South Of Sulawesi

Directory of Open Access Journals (Sweden)

Andi Tenri Fitriyah

2015-08-01

Full Text Available In the business people tapioca tapioca drying is often a problem because they rely on sunlight. In the rainy season would be disrupted so that drying The resulting starch quality were poor and lower selling prices. An attempt developed of glucose and fructose syrup production from starch wet expected to increases added value for farmers. Manioc starch yield of about 15-25 percent and the yield into glucose syrup 80-95 percent of the dry starch. The quality of the production process glucose syrup can enhanced by peruses liquefaction saccharification purification and neutralization as well as evaporation. The purpose of food science and technology service activities of knowledge and technology for the community Ktfc is to improve the quality of peoples tapioca syrup and glucosesugar liquid produced from tapioca starch processing using appropriate technology. Community groups of food science and technology program for the community Ktfc as partner in service activities is a business group Tapioca People Tapioca Jaya and cassava farmer group Sinar Jaya in the Village Toddotoa Palangga District of Gowa South of Sulawesi. Plan service activities this form of raising the target groups group Tapioca business people and farmer groups cassava Sinar Jaya as a producer of cassava. This service activities begins with conducting a survey to location where industry partners during these activities. Extension of the function and the importance of appropriate technology which will be applied in particular to a group of business people tapioca Tapioca Jaya i.e. improvement of appropriate technology the process of liquefaction saccharification purification neutralization and evaporation and the improvement of post-harvest processing of cassava namely eliminate shrinkage results and stripping is done with a mechanical device that previously had to be washed to eliminating the silicon content.

Opium tincture versus methadone syrup in management of acute raw opium withdrawal: A randomized, double-blind, controlled trial.

Science.gov (United States)

Tabassomi, Farzaneh; Zarghami, Mehran; Shiran, Mohammad-Reza; Farnia, Samaneh; Davoodi, Mohsen

2016-01-01

The aim of this study was to evaluate the effectiveness of opium tincture versus methadone syrup in the management of acute withdrawal syndrome in opium dependent patients during the detoxification period. In this double-blind randomized controlled study, a total of 74 adult male raw opium dependent patients were treated with opium tincture or methadone syrup 2 times daily for 5 consecutive days. Detoxification was initiated by tapered dose reductions to reach abstinence. At the end of the 10th day, the medications were discontinued. The Objective Opioid Withdrawal Scale was used to assess withdrawal symptoms every day. Significant decreases on the Objective Opioid Withdrawal Scale were found for both treatment methods during the study period (p Opium tincture can be considered as a potential substitute for methadone syrup for suppression of raw opium withdrawal symptoms, with minimal adverse effects.

21 CFR 172.836 - Polysorbate 60.

Science.gov (United States)

2010-04-01

... monostearate, in the minimum quantity required to accomplish the intended effect, in formulations of white... exceed 0.5 percent on a dry-weight basis. (14) As an emulsifier in chocolate flavored syrups, whereby the...

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.

Development of lotus root fermented sugar syrup as a functional food supplement/condiment and evaluation of its physicochemical, nutritional and microbiological properties.

Science.gov (United States)

Shukla, Shruti; Park, Juyeon; Park, Jung Hyun; Lee, Jong Suk; Kim, Myunghee

2018-02-01

Lotus ( Nelumbo nucifera ) root has been used as an edible vegetable in East Asia for thousands of years. The present research was aimed to explore the physicochemical, nutritional and microbiological safety of lotus root fermented sugar syrup as a fermented food supplement or condiment for human health benefits. In this study, the physicochemical, nutritional and microbiological safety properties of lotus root syrup fermented with 57° Brix brown sugar at different time periods until 6 months (180 days) was investigated. There was a significant improvement as compared to 57° Brix brown sugar broth (as a control) in the total acceptability and physicochemical properties of lotus root sugar syrup samples such as pH and color improvement. The red color values of 180 days lotus root fermented sugar syrup samples were significantly enhanced (6.85 ± 0.58) when compared with the control (0.20 ± 0.15). In addition, the total protein content was increased from 8.27 ± 0.86 to 392.33 ± 7.19 μg/mL, along with the increase in fermentation time reaching to the level of consumption acceptability. All the lotus root fermented sugar syrup samples were subjected to microbiological analysis. It was found that the coliform, Bacillus cereus , Escherichia coli , Salmonella and Staphylococcus aureus counts were not detected in majority of the samples, confirming the high degree of hygiene processing of lotus root fermented sugar syrup samples for its use as a food supplement or condiment.

(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 validated fast difference spectrophotometric method for 5-hydroxymethyl-2-furfural (HMF) determination in corn syrups.

Science.gov (United States)

de Andrade, Jucimara Kulek; de Andrade, Camila Kulek; Komatsu, Emy; Perreault, Hélène; Torres, Yohandra Reyes; da Rosa, Marcos Roberto; Felsner, Maria Lurdes

2017-08-01

Corn syrups, important ingredients used in food and beverage industries, often contain high levels of 5-hydroxymethyl-2-furfural (HMF), a toxic contaminant. In this work, an in house validation of a difference spectrophotometric method for HMF analysis in corn syrups was developed using sophisticated statistical tools by the first time. The methodology showed excellent analytical performance with good selectivity, linearity (R 2 =99.9%, r>0.99), accuracy and low limits (LOD=0.10mgL -1 and LOQ=0.34mgL -1 ). An excellent precision was confirmed by repeatability (RSD (%)=0.30) and intermediate precision (RSD (%)=0.36) estimates and by Horrat value (0.07). A detailed study of method precision using a nested design demonstrated that variation sources such as instruments, operators and time did not interfere in the variability of results within laboratory and consequently in its intermediate precision. The developed method is environmentally friendly, fast, cheap and easy to implement resulting in an attractive alternative for corn syrups quality control in industries and official laboratories. Copyright © 2017 Elsevier Ltd. All rights reserved.

pH and Titratable Acidity of different Cough Syrups in Nigeria ...

African Journals Online (AJOL)

Background: Cough linctuses are liquid oral medicines widely used in children to treat cough and related conditions. Some of their constituents are acidic and dental erosive. Objectives: This in vitro study aimed to evaluate the endogenous pH and titratable acidity of Nigerian cough syrups and also determine their erosive ...

Rheology and density of glucose syrup and honey : Determining their suitability for usage in analogue and fluid dynamic models of geological processes

NARCIS (Netherlands)

Schellart, W. P.

Analogue models of lithospheric deformation and fluid dynamic models of mantle flow mostly use some kind of syrup such as honey or glucose syrup to simulate the low-viscosity sub-lithospheric mantle. This paper describes detailed rheological tests and density measurements of three brands of glucose

Optimization of date syrup for enhancement of the production of citric acid using immobilized cells of Aspergillus niger

OpenAIRE

Mostafa, Yasser S.; Alamri, Saad A.

2012-01-01

Date syrup as an economical source of carbohydrates and immobilized Aspergillus niger J4, which was entrapped in calcium alginate pellets, were employed for enhancing the production of citric acid. Maximum production was achieved by pre-treating date syrup with 1.5% tricalcium phosphate to remove heavy metals. The production of citric acid using a pretreated medium was 38.87% higher than an untreated one that consumed sugar. The appropriate presence of nitrogen, phosphate and magnesium appear...

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.

High Fructose Corn Syrup, Mercury, and Autism--Is There a Link?

Science.gov (United States)

Opalinski, Heather A.

2012-01-01

The purpose of this article is to review relevant background literature and research regarding the evidence linking high fructose corn syrup (HFCS), mercury, and the increased incidence of autism among the population in the United States. Results of review suggest that rigorous scientific studies need to be performed to conclusively identify the…

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...

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.

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...

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)

Simple picture for neutrino flavor transformation in supernovae

Science.gov (United States)

Duan, Huaiyu; Fuller, George M.; Qian, Yong-Zhong

2007-10-01

We can understand many recently discovered features of flavor evolution in dense, self-coupled supernova neutrino and antineutrino systems with a simple, physical scheme consisting of two quasistatic solutions. One solution closely resembles the conventional, adiabatic single-neutrino Mikheyev-Smirnov-Wolfenstein (MSW) mechanism, in that neutrinos and antineutrinos remain in mass eigenstates as they evolve in flavor space. The other solution is analogous to the regular precession of a gyroscopic pendulum in flavor space, and has been discussed extensively in recent works. Results of recent numerical studies are best explained with combinations of these solutions in the following general scenario: (1) Near the neutrino sphere, the MSW-like many-body solution obtains. (2) Depending on neutrino vacuum mixing parameters, luminosities, energy spectra, and the matter density profile, collective flavor transformation in the nutation mode develops and drives neutrinos away from the MSW-like evolution and toward regular precession. (3) Neutrino and antineutrino flavors roughly evolve according to the regular precession solution until neutrino densities are low. In the late stage of the precession solution, a stepwise swapping develops in the energy spectra of νe and νμ/ντ. We also discuss some subtle points regarding adiabaticity in flavor transformation in dense-neutrino systems.

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.

Processing Maple Syrup with a Vapor Compression Distiller: An Economic Analysis

Science.gov (United States)

Lawrence D. Garrett

1977-01-01

A test of vapor compression distillers for processing maple syrup revealed that: (1) vapor compression equipment tested evaporated 1 pound of water with .047 pounds of steam equivalent (electrical energy); open-pan evaporators of similar capacity required 1.5 pounds of steam equivalent (oil energy) to produce 1 pound of water; (2) vapor compression evaporation produced...

Precision Light Flavor Physics from Lattice QCD

Science.gov (United States)

Murphy, David

In this thesis we present three distinct contributions to the study of light flavor physics using the techniques of lattice QCD. These results are arranged into four self-contained papers. The first two papers concern global fits of the quark mass, lattice spacing, and finite volume dependence of the pseudoscalar meson masses and decay constants, computed in a series of lattice QCD simulations, to partially quenched SU(2) and SU(3) chiral perturbation theory (chiPT). These fits determine a subset of the low energy constants of chiral perturbation theory -- in some cases with increased precision, and in other cases for the first time -- which, once determined, can be used to compute other observables and amplitudes in chiPT. We also use our formalism to self-consistently probe the behavior of the (asymptotic) chiral expansion as a function of the quark masses by repeating the fits with different subsets of the data. The third paper concerns the first lattice QCD calculation of the semileptonic K0 → pi-l +nul ( Kl3) form factor at vanishing momentum transfer, f+Kpi(0), with physical mass domain wall quarks. The value of this form factor can be combined with a Standard Model analysis of the experimentally measured K0 → pi -l+nu l decay rate to extract a precise value of the Cabibbo-Kobayashi-Maskawa (CKM) matrix element Vus, and to test unitarity of the CKM matrix. We also discuss lattice calculations of the pion and kaon decay constants, which can be used to extract Vud through an analogous Standard Model analysis of experimental constraints on leptonic pion and kaon decays. The final paper explores the recently proposed exact one flavor algorithm (EOFA). This algorithm has been shown to drastically reduce the memory footprint required to simulate single quark flavors on the lattice relative to the widely used rational hybrid Monte Carlo (RHMC) algorithm, while also offering modest O(20%) speed-ups. We independently derive the exact one flavor action, explore its

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.

Optimization of Sugar Replacement with Date Syrup in Prebiotic Chocolate Milk Using Response Surface Methodology.

Science.gov (United States)

Kazemalilou, Sahar; Alizadeh, Ainaz

2017-01-01

Chocolate milk is one of the most commonly used non-fermentative dairy products, which, due to high level of sucrose, could lead to diabetes and tooth decay among children. Therefore, it is important to replace sucrose with other types of sweeteners, especially, natural ones. In this research, response surface methodology (RSM) was used to optimize the ingredients formulation of prebiotic chocolate milk, date syrup as sweetener (4-10%w/w), inulin as prebiotic texturizer (0-0.5%w/w) and carrageenan as thickening agent (0-0.04%w/w) in the formulation of chocolate milk. The fitted models to predict the variables of selected responses such as pH, viscosity, total solid, sedimentation and overall acceptability of chocolate milk showed a high coefficient of determination. The independent effect of carrageenan was the most effective parameter which led to pH and sedimentation decrease but increased viscosity. Moreover, in most treatments, date syrup and inulin variables had significant effects which had a mutual impact. Optimization of the variables, based on the responses surface 3D plots showed that the sample containing 0.48% (w/w) of inulin, 0.04% (w/w) of carrageenan, and 10% of date syrup was selected as the optimum condition.

THE EFFECT OF DISTILLATE STORING DISTILLED FROM FRUCTOSE SYRUPS TOWARD ITS ACETALDEHYDE CONCENTRATION MEASURED BY GAS CHROMATOGRAPHY

Directory of Open Access Journals (Sweden)

Maria Monica Sianita Basukiwardojo

2010-06-01

Full Text Available Acetaldehyde is a compound of aldehyde group that is very volatile and toxic. This compound can be found in fructose syrups used in carbonate beverages. The syrups had been distilled then analysed using gas chromatography. The concentration of acetaldehyde was 289.78 g/g in the distillates kept for one week, 295.30 g/g in those kept for two weeks, 429.45 g/g in those kept for three weeks, and 449.38 g/g in those kept for four weeks. The optimum column temperature was programmed with initial temperature of 40 oC held on for four minutes, then increasing by 40 oC/minute to 200 oC. It can be concluded that the longer the distillates have been kept, the greater the concentration of acetaldehyde in the distillates. A further research to investigate the present of microbe in the distillates and the effect of pH should be conducted   Keywords: acetaldehyde, fructose syrup, distillates, gas chromatography.

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.

Effect of honey vinegar syrup on blood sugar and lipid profile in healthy subjects

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Seyedeh-Masomeh Derakhshandeh-Rishehri

2014-01-01

Full Text Available Background: The impact of honey or vinegar on several metabolic abnormalities has been studied separately, a mixture of these two ingredients known as honey vinegar syrup (HVS has not been investigated previously so far. The aim of this study was to assess the impact of HVS consumption (Iranian′s traditional syrup on glycemic parameters and lipid profiles in healthy individuals. Methods: We conducted a 4-week, randomized, controlled, parallel study consisting of two groups of nonobese healthy volunteers. All subjects were asked to stay on their normal diet. Intervention group (n = 36 received a cup of HVS daily in the evening snack for 4-week (250 cc syrup contains 21.66 g honey vinegar. Assessments of fasting blood sugar (FBS, insulin, homeostasis model assessment of insulin resistance (HOMA-IR, total cholesterol (TC, triglyceride (TG, high-density lipoprotein cholesterol (HDL-C and low-density lipoprotein cholesterol (LDL-C were conducted at the baseline and after 4-week of study. Results: We observed no significant effect of HVS on FBS, HOMA-IR, LDL-C and TG. A significant effect of HVS was found on increasing fasting insulin and HOMA-IR and reduction in TC level only in intervention group (Δ =3.39 P = 0.01, Δ =1.65 P = 0.03, Δ = −9.43 P = 0.005, respectively. Changes of FBS, TG and LDL-C were 1.83 mg/dl, −1.53 mg/dl and − 3.99 mg/dl respectively in the intervention group. These changes were not significant. An unfavorable and significant reduction in HDL-C level was also observed between two groups (Δ = −4.82 P < 0.001 in the intervention group. Conclusions: Honey vinegar syrup increased fasting insulin level and decreased TC level in the intervention group. HVS had an unfavorable effect on HDL-C level. Further prospective investigations are warranted to confirm these findings.

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

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.

Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation

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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

Rare Sugar Syrup Containing d-Allulose but Not High-Fructose Corn Syrup Maintains Glucose Tolerance and Insulin Sensitivity Partly via Hepatic Glucokinase Translocation in Wistar Rats.

Science.gov (United States)

Shintani, Tomoya; Yamada, Takako; Hayashi, Noriko; Iida, Tetsuo; Nagata, Yasuo; Ozaki, Nobuaki; Toyoda, Yukiyasu

2017-04-05

Ingestion of high-fructose corn syrup (HFCS) is associated with the risk of both diabetes and obesity. Rare sugar syrup (RSS) has been developed by alkaline isomerization of HFCS and has anti-obesity and anti-diabetic effects. However, the influence of RSS on glucose metabolism has not been explored. We investigated whether long-term administration of RSS maintains glucose tolerance and whether the underlying mechanism involves hepatic glucokinase translocation. Wistar rats were administered water, RSS, or HFCS in drinking water for 10 weeks and then evaluated for glucose tolerance, insulin tolerance, liver glycogen content, and subcellular distribution of liver glucokinase. RSS significantly suppressed body weight gain and abdominal fat mass (p glucose tolerance test revealed significantly higher blood glucose levels in the HFCS group compared to the water group, whereas the RSS group had significantly lower blood glucose levels from 90 to 180 min (p water group (p glucose loading, the nuclear export of glucokinase was significantly increased in the RSS group compared to the water group. These results imply that RSS maintains glucose tolerance and insulin sensitivity, at least partly, by enhancing nuclear export of hepatic glucokinase.

Date syrup-derived polyphenols attenuate angiogenic responses and exhibits anti-inflammatory activity mediated by vascular endothelial growth factor and cyclooxygenase-2 expression in endothelial cells.

Science.gov (United States)

Taleb, Hajer; Morris, R Keith; Withycombe, Cathryn E; Maddocks, Sarah E; Kanekanian, Ara D

2016-07-01

Bioactive components such as polyphenols, present in many plants, are purported to have anti-inflammatory and antiangiogenic properties. Date syrup, produced from date fruit of the date palm tree, has traditionally been used to treat a wide range of diseases with etiologies involving angiogenesis and inflammation. It was hypothesized that polyphenols in date syrup reduce angiogenic responses such as cell migration, tube formation, and matrix metalloproteinase activity in an inflammatory model by exhibiting anti-inflammatory activity mediated by vascular endothelial growth factor (VEGF) and the prostaglandin enzyme cyclooxygenase-2 (COX-2) in endothelial cells. Date syrup polyphenols at 60 and 600μg/mL reduced inflammation and suppressed several stages of angiogenesis, including endothelial cell migration, invasion, matrix metalloproteinase activity, and tube formation, without evidence of cytotoxicity. VEGF and COX-2 expression induced by tumor necrosis factor-alpha at both gene expression and protein level was significantly reduced by date syrup polyphenols in comparison to untreated cells. In conclusion, polyphenols in date syrup attenuated angiogenic responses and exhibited anti-inflammatory activity mediated by VEGF and COX-2 expression in endothelial cells. Copyright © 2016 Elsevier Inc. All rights reserved.

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.

Improved detection of sugar addition to maple syrup using malic acid as internal standard and in 13C isotope ratio mass spectrometry (IRMS).

Science.gov (United States)

Tremblay, Patrice; Paquin, Réal

2007-01-24

Stable carbon isotope ratio mass spectrometry (delta13C IRMS) was used to detect maple syrup adulteration by exogenous sugar addition (beet and cane sugar). Malic acid present in maple syrup is proposed as an isotopic internal standard to improve actual adulteration detection levels. A lead precipitation method has been modified to isolate quantitatively malic acid from maple syrup using preparative reversed-phase liquid chromatography. The stable carbon isotopic ratio of malic acid isolated from this procedure shows an excellent accuracy and repeatability of 0.01 and 0.1 per thousand respectively, confirming that the modified lead precipitation method is an isotopic fractionation-free process. A new approach is proposed to detect adulteration based on the correlation existing between the delta13Cmalic acid and the delta13Csugars-delta13Cmalic acid (r = 0.704). This technique has been tested on a set of 56 authentic maple syrup samples. Additionally, authentic samples were spiked with exogeneous sugars. The mean theoretical detection level was statistically lowered using this technique in comparison with the usual two-standard deviation approach, especially when maple syrup is adulterated with beet sugar : 24 +/- 12% of adulteration detection versus 48 +/- 20% (t-test, p = 7.3 x 10-15). The method was also applied to published data for pineapple juices and honey with the same improvement.

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

Directory of Open Access Journals (Sweden)

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

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

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...

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.

Maple Syrup Decreases TDP-43 Proteotoxicity in a Caenorhabditis elegans Model of Amyotrophic Lateral Sclerosis (ALS).

Science.gov (United States)

Aaron, Catherine; Beaudry, Gabrielle; Parker, J Alex; Therrien, Martine

2016-05-04

Amyotrophic lateral sclerosis (ALS) is a neurodegenerative disease causing death of the motor neurons. Proteotoxicity caused by TDP-43 protein is an important aspect of ALS pathogenesis, with TDP-43 being the main constituent of the aggregates found in patients. We have previously tested the effect of different sugars on the proteotoxicity caused by the expression of mutant TDP-43 in Caenorhabditis elegans. Here we tested maple syrup, a natural compound containing many active molecules including sugars and phenols, for neuroprotective activity. Maple syrup decreased several age-dependent phenotypes caused by the expression of TDP-43(A315T) in C. elegans motor neurons and requires the FOXO transcription factor DAF-16 to be effective.

CODEINE CONTAINING COUGH SYRUP ADDICTION IN ASSAM AND NAGALAND

OpenAIRE

Wairagkar, Niteen S.; Das, J.; Kumar, S.; Mahanta, J.; Satyanarayana, K.; Phukan, R.K.; Chetia, M.; Goswami, S.K.

1994-01-01

The drug abuse monitoring study of Regional Medical Research Center, Dibrugarh, reported 181 and 395 addicts from the states of Assam and Nagaland respectively in one year. Of these, 48 (26.5%) and 49(12.4%) cases were contributed by the primary abuse of codeine containing cough syrups. A11 addicts were males in their early twenties. Most of the addicts were unmarried and educated up to matriculation. The majority of addicts in Assam were Hindus (85.4%) and in Nagaland Christians (81.63%). Un...

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.

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.)

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

[Production of sugar syrup containing rare sugar using dual-enzyme coupled reaction system].

Science.gov (United States)

Han, Wenjia; Zhu, Yueming; Bai, Wei; Izumori, Ken; Zhang, Tongcun; Sun, Yuanxia

2014-01-01

Enzymatic conversion is very important to produce functional rare sugars, but the conversion rate of single enzymes is generally low. To increase the conversion rate, a dual-enzyme coupled reaction system was developed. Dual-enzyme coupled reaction system was constructed using D-psicose-3-epimerase (DPE) and L-rhamnose isomerase (L-RhI), and used to convert D-fructose to D-psicose and D-allose. The ratio of DPE and L-RhI was 1:10 (W/W), and the concentration of DPE was 0.05 mg/mL. The optimum temperature was 60 degrees C and pH was 9.0. When the concentration of D-fructose was 2%, the reaction reached its equilibrium after 10 h, and the yield of D-psicose and D-allose was 5.12 and 2.04 g/L, respectively. Using the dual-enzymes coupled system developed in the current study, we could obtain sugar syrup containing functional rare sugar from fructose-rich raw material, such as high fructose corn syrup.

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...

Managing for delicious ecosystem service under climate change: can United States sugar maple (Acer saccharum) syrup production be maintained in a warming climate?

Science.gov (United States)

Stephen N. Matthews; Louis R. Iverson

2017-01-01

Sugar maple (Acer saccharum) is a highly valued tree in United States (US) and Canada, and its sap when collected from taps and concentrated, makes a delicious syrup. Understanding how this resource may be impacted by climate change and other threats is essential to continue management for maple syrup into the future. Here, we evaluate the current...

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...

Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine

Directory of Open Access Journals (Sweden)

ROBERTA O. SANTOS

2016-01-01

Full Text Available ABSTRACT Currently, Rio Grande do Sul state is the main producer of blueberry in Brazil. Practically all production is commercialized in fresh state and only a small portion is subject to processing. The blueberry wine making process is an alternative to expand the beverage industry and offers to the consumer a value-added product as well as a new market for Brazilian blueberry producers. The objectives of this study were to produce wines from blueberries and to evaluate the effect of deacidification (with calcium carbonate and chaptalization (with glucose syrup or sucrose on physicochemical characteristics, antioxidant content, and sensory parameters. Samples were analyzed for total soluble solids, pH, total titratable acidity, total sugar content, alcohol content, monomeric and total anthocyanin, total flavonols, total phenolic compounds and antioxidant activity by DPPH and FRAP methods. The use of calcium carbonate caused a reduction in total titratable acidity, while the use of glucose syrup resulted in wines with low alcohol content. The blueberries wine from Climax and Aliceblue cultivars had higher content of anthocyanin when produced with glucose syrup. The use of calcium carbonate and glucose syrup also provided wines more appreciated by tasters in relation to color. With regard to flavor, George and Aliceblue were the cultivars with lower preference under the control treatments (without carbonate and sugar. The presence of phenolic compounds may have provided a positive influence on wine flavor, once the more preferred wines presented the greater phenolic content.

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)

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

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.

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.

Influence of demographic characteristics on production practices within the Ohio maple syrup industry

Science.gov (United States)

Gary W. Graham; P. Charles Goebel; Randall B. Heiligmann; Matthew S. Bumgardner

2007-01-01

Maple syrup production contributes approximately $5 million annually to Ohio's economy and provides supplemental nontimber forest product income for forestland owners. To better understand the factors that influence this important nontimber forest industry in Ohio, including producer heritage, producer age, sap collection methods, size of maple operation, and...

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

Comparison Effects of Sucrose and Date Palm Syrup on Somatic Embryogenesis of Date Palm (Phoenix dactylifera L )

OpenAIRE

Abdullatif Alkhateeb

2008-01-01

The effect of different concentration of date palm syrup (2, 4, 6, 8 and 10%) and sucrose at concentration of 30 and 60 g/l in addition to the control (without carbon source) on the micro propagation of date palm "cv. Suckary" were investigated. The results indicated that date syrup was taken up from the media as shown by the increase in total dry weight of culture. Addition of sucrose at 60 g/l produced the highest number of somatic embryos and longest shoot equal to that produced by date sy...

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.

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.

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...

Stability of three commonly compounded extemporaneous enrofloxacin suspensions for oral administration to exotic animals.

Science.gov (United States)

Petritz, Olivia A; Guzman, David Sanchez-Migallon; Wiebe, Valerie J; Papich, Mark G

2013-07-01

To evaluate the stability of 3 extemporaneous oral suspensions of enrofloxacin mixed with readily available flavoring vehicles when stored at room temperature (approx 22°C). Evaluation study. 3 commonly compounded oral suspensions of enrofloxacin. On day 0, commercially available enrofloxacin tablets were compounded with a mixture of distilled water and corn syrup (formulation A) or cherry syrup (formulation B) flavoring vehicles to create suspensions with a nominal enrofloxacin concentration of 22.95 mg/mL, and 2.27% enrofloxacin injectable solution was compounded with a liquid sweetener (formulation C) to create a suspension with a nominal enrofloxacin concentration of 11.35 mg/mL. Preparations were stored in amber-colored vials at room temperature for 56 days. For each preparation, the enrofloxacin concentration was evaluated with high-performance liquid chromatography at prespecified intervals during the study. The pH, odor, and consistency for all suspensions were recorded at the start and completion of the study. Relative to the nominal enrofloxacin concentration, the enrofloxacin concentration strength ranged from 95.80% to 100.69% for formulation A, 108.44% to 111.06% for formulation B, and 100.99% to 103.28% for formulation C. A mild pH increase was detected in all 3 suspensions during the study. Results indicated that, when stored in amber-colored vials at room temperature for 56 days, the enrofloxacin concentration strength in all 3 formulations was retained within acceptance criteria of 90% to 110%. Subjectively, cherry syrup flavoring was better at masking the smell and taste of enrofloxacin than were the other mixing vehicles.

Possible consequences of the sucrose replacement by a fructose-glucose syrup

OpenAIRE

Judit Süli; Ingrid Hamarová; Anna Sobeková

2017-01-01

The fructose-glucose syrup is currently used instead of sucrose in bakery products for economic and technological reasons. The authors investigated the extent to which this change affects the formation of non-enzymatic browning products (Advanced Glycation End - AGE-Products and melanoidins). Formation of these products in model systems - mixtures of various sugars (sucrose, fructose, glucose - concentration 6%) with glycine (concentration 0.7%) or/and lysine (concentration 0.3%), heat-treate...

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].

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

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.

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.

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

O({alpha}{sub s}) heavy flavor corrections to charged current deep-inelastic scattering in Mellin space

Energy Technology Data Exchange (ETDEWEB)

Bluemlein, J.; Hasselhuhn, A.; Kovacikova, P.; Moch, S.

2011-04-15

We provide a fast and precise Mellin-space implementation of the O({alpha}{sub s}) heavy flavor Wilson coefficients for charged current deep inelastic scattering processes. They are of importance for the extraction of the strange quark distribution in neutrino-nucleon scattering and the QCD analyses of the HERA charged current data. Errors in the literature are corrected. We also discuss a series of more general parton parameterizations in Mellin space. (orig.)

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

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.)

Dual Mechanism of Brain Injury and Novel Treatment Strategy in Maple Syrup Urine Disease

Science.gov (United States)

Zinnanti, William J.; Lazovic, Jelena; Griffin, Kathleen; Skvorak, Kristen J.; Paul, Harbhajan S.; Homanics, Gregg E.; Bewley, Maria C.; Cheng, Keith C.; LaNoue, Kathryn F.; Flanagan, John M.

2009-01-01

Maple syrup urine disease (MSUD) is an inherited disorder of branched-chain amino acid metabolism presenting with life-threatening cerebral oedema and dysmyelination in affected individuals. Treatment requires life-long dietary restriction and monitoring of branched-chain amino acids to avoid brain injury. Despite careful management, children…

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

Hypovolemic shock due to severe gastrointestinal bleeding in a child taking an herbal syrup

Directory of Open Access Journals (Sweden)

Paola Angela Moro

2011-01-01

Full Text Available We report the case of a 4-years-old boy who was admitted with hypovolemic shock due to a severe gastrointestinal bleeding. The esophagogastroduodenoscopy (EGDS showed hiatus hernia, erosions and ulcerations of the lower esophagus, possibly due to a gastroesophageal reflux, and a small duodenal erosion. The child was previously healthy and he had never shown any symptoms related to this condition. The only product taken by the child in the previous days was a syrup containing several herbs, among which Filipendula ulmaria (L. Maxim. and Salix spp. (known to contain salicylates, marketed as food and prescribed by his paediatrician to treat a mild cold accompanied by fever. Quali-quantitative analysis confirmed the presence of salicylates in the syrup. Naranjo algorithm showed a probable correlation between the onset of symptoms and the consumption of the herbal remedy. The child recovered after receiving intensive care. The product was withdrawn from Italian market.

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.

Overliming detoxification of pyrolytic sugar syrup for direct fermentation of levoglucosan to ethanol.

Science.gov (United States)

Chi, Zhanyou; Rover, Marjorie; Jun, Erin; Deaton, Mark; Johnston, Patrick; Brown, Robert C; Wen, Zhiyou; Jarboe, Laura R

2013-12-01

The application of pyrolytic sugars for biofuel production through fermentation is challenged by inhibitory contaminant compounds. Inhibition is so severe that only 0.25% sugar syrup can be used. In this study, overliming was tested as a simple detoxification method, using the Escherichia coli KO11+ lgk to directly convert levoglucosan into ethanol. After treatment with at least 14.8 g/L of Ca(OH)2, fermentation with 2% (w/v) pyrolytic sugar syrup was observed with no inhibition of ethanol production. Further investigation of treatment time and temperature showed that 8-16 h of treatment at 20°C, and 1-4 h of treatment at 60°C are necessary to obtain consistent ethanol production. The samples treated with 18.5 g/L Ca(OH)2 at 60°C for 4 h showed no inhibition at 2.5%. Multiple contaminants removed by the overliming treatment were identified. This study demonstrates that overliming is a promising method for detoxification of pyrolytic sugars for fermentation. Copyright © 2013 Elsevier Ltd. All rights reserved.

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...

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...

A visual understanding of optical rotation using corn syrup

Science.gov (United States)

Nixon, M.; Hughes, I. G.

2017-07-01

In this paper a visual demonstration of optical rotation is presented, with content appropriate for use in a lecture demonstration as well as quantitative techniques suitable for an undergraduate-laboratory experiment. Linearly polarised lasers of various wavelengths are propagated through a glass tube containing corn syrup. The rotation of the plane of polarisation of the light is visible with the naked eye, making the experiment dramatic and engaging and aiding understanding of the phenomenon of optical rotation. In addition, we present a simple approach to quantitatively analyse data using only equipment commonly found in undergraduate teaching laboratories.

A visual understanding of optical rotation using corn syrup

International Nuclear Information System (INIS)

Nixon, M; Hughes, I G

2017-01-01

In this paper a visual demonstration of optical rotation is presented, with content appropriate for use in a lecture demonstration as well as quantitative techniques suitable for an undergraduate-laboratory experiment. Linearly polarised lasers of various wavelengths are propagated through a glass tube containing corn syrup. The rotation of the plane of polarisation of the light is visible with the naked eye, making the experiment dramatic and engaging and aiding understanding of the phenomenon of optical rotation. In addition, we present a simple approach to quantitatively analyse data using only equipment commonly found in undergraduate teaching laboratories. (paper)

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.

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

Rejection thresholds in solid chocolate-flavored compound coating.

Science.gov (United States)

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

2012-10-01

Classical detection thresholds do not predict liking, as they focus on the presence or absence of a sensation. Recently however, Prescott and colleagues described a new method, the rejection threshold, where a series of forced choice preference tasks are used to generate a dose-response function to determine hedonically acceptable concentrations. That is, how much is too much? To date, this approach has been used exclusively in liquid foods. Here, we determined group rejection thresholds in solid chocolate-flavored compound coating for bitterness. The influences of self-identified preferences for milk or dark chocolate, as well as eating style (chewers compared to melters) on rejection thresholds were investigated. Stimuli included milk chocolate-flavored compound coating spiked with increasing amounts of sucrose octaacetate, a bitter and generally recognized as safe additive. Paired preference tests (blank compared to spike) were used to determine the proportion of the group that preferred the blank. Across pairs, spiked samples were presented in ascending concentration. We were able to quantify and compare differences between 2 self-identified market segments. The rejection threshold for the dark chocolate preferring group was significantly higher than the milk chocolate preferring group (P= 0.01). Conversely, eating style did not affect group rejection thresholds (P= 0.14), although this may reflect the amount of chocolate given to participants. Additionally, there was no association between chocolate preference and eating style (P= 0.36). Present work supports the contention that this method can be used to examine preferences within specific market segments and potentially individual differences as they relate to ingestive behavior. This work makes use of the rejection threshold method to study market segmentation, extending its use to solid foods. We believe this method has broad applicability to the sensory specialist and product developer by providing a

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.)

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...

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

A resolution of the inclusive flavor-breaking τ |Vus| puzzle

Science.gov (United States)

Hudspith, Renwick J.; Lewis, Randy; Maltman, Kim; Zanotti, James

2018-06-01

We revisit the puzzle of |Vus | values obtained from the conventional implementation of hadronic-τ- decay-based flavor-breaking finite-energy sum rules lying > 3 σ below the expectations of three-family unitarity. Significant unphysical dependences of |Vus | on the choice of weight, w, and upper limit, s0, of the experimental spectral integrals entering the analysis are confirmed, and a breakdown of assumptions made in estimating higher dimension, D > 4, OPE contributions identified as the main source of these problems. A combination of continuum and lattice results is shown to suggest a new implementation of the flavor-breaking sum rule approach in which not only |Vus |, but also D > 4 effective condensates, are fit to data. Lattice results are also used to clarify how to reliably treat the slowly converging D = 2 OPE series. The new sum rule implementation is shown to cure the problems of the unphysical w- and s0-dependence of |Vus | and to produce results ∼0.0020 higher than those of the conventional implementation employing the same data. With B-factory input, and using, in addition, dispersively constrained results for the Kπ branching fractions, we find |Vus | = 0.2231(27)exp(4)th, in excellent agreement with the result from Kℓ3, and compatible within errors with the expectations of three-family unitarity, thus resolving the long-standing inclusive τ |Vus | puzzle.

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.

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.)

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...

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

Detection of adulterated honey produced by honeybee (Apis mellifera L.) colonies fed with different levels of commercial industrial sugar (C₃ and C₄ plants) syrups by the carbon isotope ratio analysis.

Science.gov (United States)

Guler, Ahmet; Kocaokutgen, Hasan; Garipoglu, Ali V; Onder, Hasan; Ekinci, Deniz; Biyik, Selim

2014-07-15

In the present study, one hundred pure and adulterated honey samples obtained from feeding honeybee colonies with different levels (5, 20 and 100 L/colony) of various commercial sugar syrups including High Fructose Corn Syrup 85 (HFCS-85), High Fructose Corn Syrup 55 (HFCS-55), Bee Feeding Syrup (BFS), Glucose Monohydrate Sugar (GMS) and Sucrose Sugar (SS) were evaluated in terms of the δ(13)C value of honey and its protein, difference between the δ(13)C value of protein and honey (Δδ(13)C), and C4% sugar ratio. Sugar type, sugar level and the sugar type*sugar level interaction were found to be significant (Phoney, Δδ(13)C (protein-honey), and C4% sugar ratio were used as criteria according to the AOAC standards. However, it was possible to detect the adulteration by using the same criteria in the honeys taken from the 20 and 100 L/colony of HFCS-85 and the 100L/colony of HFCS-55. Adulteration at low syrup level (20 L/colony) was more easily detected when the fructose content of HFCS syrup increased. As a result, the official methods (AOAC, 978.17, 1995; AOAC, 991.41, 1995; AOAC 998.12, 2005) and Internal Standard Carbon Isotope Ratio Analysis could not efficiently detect the indirect adulteration of honey obtained by feeding the bee colonies with the syrups produced from C3 plants such as sugar beet (Beta vulgaris) and wheat (Triticium vulgare). For this reason, it is strongly needed to develop novel methods and standards that can detect the presence and the level of indirect adulterations. Copyright © 2014 Elsevier Ltd. All rights reserved.

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.

Series expansion solution of the Wegner-Houghton renormalisation group equation

International Nuclear Information System (INIS)

Margaritis, A.; Odor, G.; Patkos, A.

1987-11-01

The momentum independent projection of the Wegner-Houghton renormalisation group equation is solved with power series expansion. Convergence rate is analyzed for the n-vector model. Further evidence is presented for the first order nature of the chiral symmetry restoration at finite temperature in QCD with 3 light flavors. (author) 16 refs

Are agrochemicals present in high fructose corn syrup fed to honey bees (Apis mellifera L.)?

Science.gov (United States)

Honey bee colonies are commonly fed high fructose corn syrup (HFCS) as a nectar substitute. Many agrochemicals are applied to corn during cultivation including systemic neonicotinoids. Whether agrochemicals are present in HFCS fed to bees is unknown. Samples from the major manufacturers and distri...

The first use of N-carbamylglutamate in a patient with decompensated maple syrup urine disease

NARCIS (Netherlands)

Ucar, Sema Kalkan; Coker, Mahmut; Habif, Sara; Saz, Eylem Ulas; Karapinar, Bulent; Ucar, Hakan; Kitis, Omer; Duran, Marinus

2009-01-01

Maple syrup urine disease (MSUD) is a defect in the catabolism of the branched-chain amino acids; leucine, isoleucine, and valine. Affected patients may also develop hyperammonaemia of unknown etiology. This report describes a four-year-old girl with MSUD, who presented with decompensated

Comparison of Anti-Obesity Effect between Two Types of Syrup Containing Rare Sugars in Wistar Rats.

Science.gov (United States)

Ochiai, Masaru; Misaki, Kohei; Yamada, Takako; Iida, Tetsuo; Okuma, Kazuhiro; Matsuo, Tatsuhiro

2017-01-01

D-Allulose-containing rare sugar sweeteners have been categorized into two types, rare sugar syrup (RSS), consisting of 4 rare monosaccharides, and modified glucose syrup (MGS), rich in D-allulose, which was previously referred to D-psicose. The anti-obesity effect of RSS and D-allulose has been already clarified, but that of rare monosaccharides other than D-allulose in RSS has not yet been well understood. Here, we investigated and compared the anti-obesity effect of RSS and MGS in rats. Male Wistar rats were divided into 4 dietary groups: a high-sucrose control diet group (S), a high-fructose corn syrup diet group (HFCS), an RSS diet group (RSS), and an MGS diet group (MGS). RSS significantly suppressed abdominal adipose tissue weight and total body fat accumulation in comparison to sucrose. On the other hand, MGS reduced body weight gain, but not abdominal fat accumulation, relative to sucrose. The weight of the liver and kidneys was significantly higher in the RSS and MGS groups than in the S and HFCS groups, but serum biochemical parameters and hepatic lipids contents were not significantly different among the groups. The present study shows that two types of D-allulose-containing rare sugar sweeteners can suppress body fat accumulation or weight gain in a different manner and that RSS could be used as more effective sweeteners in place of sucrose and HFCS to maintain healthy body weight.

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

Maple syrup analysis for 137Cs, K, and B, using a low-background counting system and PGAA

International Nuclear Information System (INIS)

Anderson, D.L.; Cunningham, W.C.

1994-01-01

Fifteen maple syrups were analyzed for 137 Cs and K (via 40 K) by using a low-background γ-ray counting system, and for B and K by using neutron capture prompt γ-ray activation analysis (PGAA). For low-background γ-ray counting, 3 ο limits of detection (24-hour counts) were 0.03 Bq 137 Cs/kg and 10 mg K/kg for 3.5-L portions and 0.08 Bq 137 Cs/kg and 20 mg K/kg for 1.0-L portions. K concentrations determined by the two methods (using 2-g portions for PGAA) were in excellent agreement. The products were obtained in 1991, with one produced in Maryland, three in New York, four in Pennsylvania, two in New Hampshire, and five in Canada. The average activity concentration for Canadian syrups (2.8 Bq 137 Cs/kg) was nearly a factor 20 greater than the average (0.15 Bq 137 Cs/kg) for the other syrups, but all 137 Cs activity concentrations were at least 100 times lower than those for which controls would be recommended according to Federal Radiation Council guidance. The data exhibited distinct groupings related to the sources of the products when the ratios 137 Cs activity to K content (Bq Cs /mg K ) were plotted vs. B concentrations. (author). 15 refs., 3 figs., 1 tab

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.

Preparation of 5-hydroxymethylfurfuraldehyde from high fructose corn syrup and other carbohydrates

Energy Technology Data Exchange (ETDEWEB)

Szmant, H H; Chundury, D D

1981-01-01

5-Hydroxymethylfurfuraldehyde (HMF) was prepared from high fructose corn syrup (HFCS), or crystalline D-fructose, in high yield and purity. A 95%-97% conversion of fructose to HMF was achieved using 25 mol% (based on fructose) boron trifluoride etherate catalyst in dimethyl sulphoxide, under a nitrogen atmosphere, a reaction temperature of 273 K, and 30 minutes reaction time. Inferior yields of HMF were obtained from glucose and starch.

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

OpenAIRE

Hansen, Anne?Mette S.; Frandsen, Henrik L.; Fromberg, Arvid

2015-01-01

Abstract A fast and simple method for authenticating raspberry flavors from food products was developed. The two enantiomers of the compound (E)???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 mi...

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

Science.gov (United States)

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

2018-03-14

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

Three neutrino flavors: Oscillations, mixing, and the solar-neutrino problem

International Nuclear Information System (INIS)

Pantaleone, J.

1991-01-01

An analytical, quantitative description of solar-neutrino propagation is presented which includes three flavors, matter dependence, and long-wavelength effects. Using the derived expression for the electron-neutrino survival probability, it is demonstrated that mixing is possible between the two-flavor Mikheyev-Smirnov-Wolfenstein and two-flavor long-wavelength solutions to the solar-neutrino problem. However, adiabatic conversion of a neutrino mass eigenstate tends to suppress all subsequent long-wavelength effects such as ''seasonal'' variations in the solar-neutrino flux

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

NARCIS (Netherlands)

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

2010-01-01

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

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

Science.gov (United States)

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

2018-03-23

Modeling the influence of e-cigarette flavors on information propagation could provide quantitative policy decision support concerning smoking initiation and contagion, as well as e-cigarette regulations. The objective of this study was to characterize the influence of flavors on e-cigarette-related information propagation on social media. We collected a comprehensive dataset of e-cigarette-related discussions from public Pages on Facebook. We identified 11 categories of flavors based on commonly used categorizations. Each post's frequency of being shared served as a proxy measure of information propagation. We evaluated a set of regression models and chose the hurdle negative binomial model to characterize the influence of different flavors and nonflavor control variables on e-cigarette-related information propagation. We found that 5 flavors (sweet, dessert & bakery, fruits, herbs & spices, and tobacco) had significantly negative influences on e-cigarette-related information propagation, indicating the users' tendency not to share posts related to these flavors. We did not find a positive significance of any flavors, which is contradictory to previous research. In addition, we found that a set of nonflavor-related factors were associated with information propagation. Mentions of flavors in posts did not enhance the popularity of e-cigarette-related information. Certain flavors could even have reduced the popularity of information, indicating users' lack of interest in flavors. Promoting e-cigarette-related information with mention of flavors is not an effective marketing approach. This study implies the potential concern of users about flavorings and suggests a need to regulate the use of flavorings in e-cigarettes. ©Jiaqi Zhou, Qingpeng Zhang, Daniel Dajun Zeng, Kwok Leung Tsui. Originally published in JMIR Public Health and Surveillance (http://publichealth.jmir.org), 23.03.2018.

Physicochemical, Proximate and Sensory Properties of Pineapple (Ananas sp.) Syrup Developed from Its Organic Side-Stream

NARCIS (Netherlands)

Tortoe, C.; Johnson, P.N.T.; Slaghek, T.; Miedema, M.; Timmermans, T.

2013-01-01

A major economical industrial challenge from pineapple (Ananas sp.) processing contributing to environmental pollu- tion is the organic side-streams of pineapple. The physicochemical, proximate and sensory properties of organic side- stream pineapple syrup (OSPS) developed from Smooth cayenne, Sugar

Flavors in the soup: An overview of heavy-flavored jet energy loss at CMS

Science.gov (United States)

Jung, Kurt E.

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. This dissertation presents the energy modification of b-jets in PbPb at √sNN = 2.76 TeV and pPb collisions at √sNN = 5.02 TeV, along with the first ever measurements of charm jets in pPb collisions at √s NN =5.02 TeV and in pp collisions at √s = 2.76 TeV. Measurements of b-jet and c-jet spectra are compared to pp data at √s = 2.76 TeV and to PYTHIA predictions at both 2.76 and 5.02 TeV. We observe a centrality-dependent suppression for b-jets in PbPb and a result that is consistent with PYTHIA for both charm and bottom jets in pPb collisions.

Influence of flavor oscillations on neutrino beam instabilities

Energy Technology Data Exchange (ETDEWEB)

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

2014-09-15

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

Flavor changing neutral currents and the third family

International Nuclear Information System (INIS)

Reina, L.

1996-01-01

We consider a Two Higgs Doublet Model with Flavor Changing Scalar Neutral Currents arising at the tree level. All the most important constraints are taken into account and the compatibility with the present Electroweak measurements is examined. The Flavor Changing couplings involving the third family are not constrained to be very small and this allows us to predict some interesting signals of new physics

Flavor release measurement from gum model system.

Science.gov (United States)

Ovejero-López, Isabel; Haahr, Anne-Mette; van den Berg, Frans; Bredie, Wender L P

2004-12-29

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

Not All Flavor Expertise Is Equal: The Language of Wine and Coffee Experts

Science.gov (United States)

Majid, Asifa

2016-01-01

People in Western cultures are poor at naming smells and flavors. However, for wine and coffee experts, describing smells and flavors is part of their daily routine. So are experts better than lay people at conveying smells and flavors in language? If smells and flavors are more easily linguistically expressed by experts, or more “codable”, then experts should be better than novices at describing smells and flavors. If experts are indeed better, we can also ask how general this advantage is: do experts show higher codability only for smells and flavors they are expert in (i.e., wine experts for wine and coffee experts for coffee) or is their linguistic dexterity more general? To address these questions, wine experts, coffee experts, and novices were asked to describe the smell and flavor of wines, coffees, everyday odors, and basic tastes. The resulting descriptions were compared on a number of measures. We found expertise endows a modest advantage in smell and flavor naming. Wine experts showed more consistency in how they described wine smells and flavors than coffee experts, and novices; but coffee experts were not more consistent for coffee descriptions. Neither expert group was any more accurate at identifying everyday smells or tastes. Interestingly, both wine and coffee experts tended to use more source-based terms (e.g., vanilla) in descriptions of their own area of expertise whereas novices tended to use more evaluative terms (e.g., nice). However, the overall linguistic strategies for both groups were en par. To conclude, experts only have a limited, domain-specific advantage when communicating about smells and flavors. The ability to communicate about smells and flavors is a matter not only of perceptual training, but specific linguistic training too. PMID:27322035

Flavor Physics in the Quark Sector

Energy Technology Data Exchange (ETDEWEB)

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

2010-08-26

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

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

Science.gov (United States)

Nemati, Mehdi; Zheng, Yuqing

2018-01-01

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

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

Science.gov (United States)

Zare, Samane; Nemati, Mehdi; Zheng, Yuqing

2018-01-01

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

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

CERN Document Server

Gori, Stefania

2016-01-01

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

Mikheyev-Smirnov-Wolfenstein effect with flavor-changing neutrino interactions

International Nuclear Information System (INIS)

Roulet, E.

1991-01-01

We consider the effect that flavor-nondiagonal neutrino interactions with matter have on the resonant ν oscillations. It is shown that, even in the absence of ν mixing in a vacuum, an efficient conversion of the electron neutrinos from the Sun to another ν flavor can result if the strength of this interaction is ∼10 -2 G F . We show how this can be implemented in the minimal supersymmetric standard model with R-parity breaking. Here, the L-violating couplings induce neutrino masses, mixings, and the flavor-nondiagonal neutrino interactions that can provide a Mikheyev-Smirnov-Wolfenstein-like solution to the solar-neutrino problem even for negligible vacuum mixings

Applications of flavor symmetry to the phenomenology of elementary particles

International Nuclear Information System (INIS)

Kaeding, T.A.

1995-05-01

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

Influence of heating and acidification on the flavor of whey protein isolate.

Science.gov (United States)

White, S S; Fox, K M; Jervis, S M; Drake, M A

2013-03-01

Previous studies have established that whey protein manufacture unit operations influence the flavor of dried whey proteins. Additionally, manufacturers generally instantize whey protein isolate (WPI; ≥ 90% protein) by agglomeration with lecithin to increase solubility and wettability. Whey protein isolate is often subjected to additional postprocessing steps in beverage manufacturing, including acidification and heat treatment. These postprocessing treatments may further influence formation or release of flavors. The objective of the first study was to characterize the effect of 2 processing steps inherent to manufacturing of acidic protein beverages (acidification and heat treatment) on the flavor of non-instant WPI. The second study sought to determine the effect of lecithin agglomeration, a common form of instantized (INST) WPI used in beverage manufacturing, on the flavor of WPI after acidification and heat treatment. In the first experiment, commercial non-instantized (NI) WPI were rehydrated and evaluated as is (control); acidified to pH 3.2; heated to 85°C for 5 min in a benchtop high temperature, short time (HTST) pasteurizer; or acidified to 3.2 and heated to 85°C for 30s (AH-HTST). In the second experiment, INST and NI commercial WPI were subsequently evaluated as control, acidified, heated, or AH-HTST. All samples were evaluated by descriptive sensory analysis, solid-phase microextraction (SPME), and gas chromatography-mass spectrometry. Acidification of NI WPI produced higher concentrations of dimethyl disulfide (DMDS) and sensory detection of potato/brothy flavors, whereas heating increased cooked/sulfur flavors. Acidification and heating increased cardboard, potato/brothy, and malty flavors and produced higher concentrations of aldehydes, ketones, and sulfur compounds. Differences between INST and NI WPI existed before treatment; INST WPI displayed cucumber flavors not present in NI WPI. After acidification, INST WPI were distinguished by higher

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

International Nuclear Information System (INIS)

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

2009-01-01

Higgs mediated flavor violating electromagnetic interactions, induced at the one-loop level by a nondiagonal Hf i f j vertex, with f i and f j charged leptons or quarks, are studied within the context of a completely general effective Yukawa sector that comprises SU L (2)xU Y (1)-invariant operators of up to dimension-six. Exact formulae for the one-loop γf i f j and γγf i f j couplings are presented and their related processes used to study the phenomena of Higgs mediated lepton flavor violation. The experimental limit on the μ→eγ decay is used to derive a bound on the branching ratio of the μ→eγγ transition, which is 6 orders of magnitude stronger than the current experimental limit. Previous results on the τ→μγ and τ→μγγ decays are reproduced. The possibility of detecting signals of lepton flavor violation at γγ colliders is explored through the γγ→l i l j reaction, putting special emphasis on the τμ final state. Using the bound imposed on the Hτμ vertex by the current experimental data on the muon anomalous magnetic moment, it is found that about half a hundred events may be produced in the International Linear Collider.

Industrial vitamin B12 production by Pseudomonas denitrificans using maltose syrup and corn steep liquor as the cost-effective fermentation substrates.

Science.gov (United States)

Xia, Wei; Chen, Wei; Peng, Wei-Fu; Li, Kun-Tai

2015-06-01

The aerobic Pseudomonas denitrificans is widely used for industrial and commercial vitamin B12 fermentation, due to its higher productivity compared to the anaerobic vitamin B12-producing microorganisms. This paper aimed to develop a cost-effective fermentation medium for industrial vitamin B12 production by P. denitrificans in 120,000-l fermenter. It was found that maltose syrup (a low-cost syrup from corn starch by means of enzymatic or acid hydrolysis) and corn steep liquor (CSL, a by-product of starch industry) were greatly applicable to vitamin B12 production by P. denitrificans. Under the optimal fermentation medium performed by response surface methodology, 198.27 ± 4.60 mg/l of vitamin B12 yield was obtained in 120,000-l fermenter, which was close to the fermentation with the refined sucrose (198.80 mg/l) and was obviously higher than that obtained under beet molasses utilization (181.75 mg/l). Therefore, maltose syrups and CSL were the efficient and economical substrates for industrial vitamin B12 fermentation by P. denitrificans.

Flavor Beyond the Standard Universe

CERN Document Server

Giudice, Gian F; Soreq, Yotam

2012-01-01

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

Prospects in lepton-flavor violation

International Nuclear Information System (INIS)

Hoffman, C.M.

1982-01-01

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

The effect of flavoring oral rehydration solution on its composition and palatability.

Science.gov (United States)

te Loo, D Maroeska; van der Graaf, Fedde; Ten, Walther Tjon A

2004-11-01

As a number of mild to moderately dehydrated children refuse to drink oral rehydration solution (ORS) because of its strong salty taste, many parents and health workers flavor ORS with the childs favorite juice. The effects of flavoring ORS on electrolyte content and osmolality were assessed and the palatability of various solutions were compared with commercially flavored ORS. Osmolality, sodium, potassium, chloride and glucose content after flavoring with varying concentrations of apple juice, orange juice or orangeade was determined. Two of the solutions were offered to 30 children and adults to assess palatability. All additions to ORS (apple juice, orange juice or orangeade) caused a decrease of sodium (-30 to -53 mmol/L) and chloride (-27 to -47 mmol/L) content, whereas osmolality increased to greater than 311 mOsm/kg. These homemade oral rehydration solutions did not fulfill ESPGAN criteria for ORS, and rehydration will therefore be less effective. The majority of subjects also preferred the commercially flavored ORS. Only very small amounts of apple juice or orange juice can be added to the ORS without significantly altering electrolyte composition and osmolality. Palatability, however, does not improve compared with commercially flavored ORS. We therefore recommend using commercially flavored ORS, the composition of which fulfills ESPGAN criteria.

Flavor and baryon quantum numbers and their nondiffractive renormalizations of the Pomeron

International Nuclear Information System (INIS)

Dash, J.W.; Jones, S.T.; Manesis, E.K.

1978-01-01

We present a theoretical review and a detailed phonomenological description of the ''flavoring'' of the bare Pomeron pole at t = 0 (i.e., the nondiffractive renormalization of its multiperipheral unitarity sum by strange quarks, charmed quarks, diquarks,...) from an ''unflavored'' intercept alpha-circumflex = 0.85 to a ''flavored'' intercept α approx. = 1.08. Experimentally, flavoring effects seem to converge rapidly; hence this number is probably close to the bare intercept of the Reggeon field theory. We treat NN, πN, and KN total cross sections and real to imaginary amplitude ratios. We do not observe oscillations. We pay particular attention to 2sigma/sub K/N - sigma/sub piN/ which rises monotonically. We present a closely related combination of inelastic diffraction cross sections which decreases monotonically, indicating that vacuum amplitudes are not simply the sum of a Pomeron pole and an ideally mixed f. In fact we argue 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. We close with a description of flavoring threshold effects on the Reggeon field theory at current energies

A matter of taste: Improving flavor of fresh potatoes

Science.gov (United States)

Breeding for improved potato flavor has not been a high priority in US breeding programs. It is a difficult trait to breed for because it cannot be done in a high throughput manner and it requires an understanding of the complex biochemistry of flavor compounds and effects of cooking on those compou...

High fructose corn syrup use in beverages: Composition, manufacturing, properties, consumption, and health effects

Science.gov (United States)

High-fructose corn syrup (HFCS) has been used in beverages for more than 30 years. Technology to produce it was developed in the 1960s, it was introduced to the food and beverage industry as a liquid sweetener alternative to sucrose (sugar) in the 1970s, and it fully replaced sucrose in the USA in m...

Suppression of Self-Induced Flavor Conversion in the Supernova Accretion Phase

Science.gov (United States)

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

2012-02-01

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

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

Science.gov (United States)

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

2012-01-01

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

New signatures of flavor violating Higgs couplings

Energy Technology Data Exchange (ETDEWEB)

Buschmann, Malte; Kopp, Joachim; Liu, Jia; Wang, Xiao-Ping [PRISMA Cluster of Excellence and Mainz Institute for Theoretical Physics,Johannes Gutenberg University, 55099 Mainz (Germany)

2016-06-24

We explore several novel LHC signatures arising from quark or lepton flavor violating couplings in the Higgs sector, and we constrain such couplings using LHC data. Since the largest signals are possible in channels involving top quarks or tau leptons, we consider in particular the following flavor violating processes: (1) pp→thh (top plus di-Higgs final state) arising from a dimension six coupling of up-type quarks to three insertions of the Higgs field. We develop a search strategy for this final state and demonstrate that detection is possible at the high luminosity LHC if flavor violating top-up-Higgs couplings are not too far below the current limit. (2) pp→tH{sup 0}, where H{sup 0} is the heavy neutral CP-even Higgs boson in a two Higgs doublet model (2HDM). We consider the decay channels H{sup 0}→tu,WW,ZZ,hh and use existing LHC data to constrain the first three of them. For the fourth, we adapt our search for the thh final state, and we demonstrate that in large regions of the parameter space, it is superior to other searches, including searches for flavor violating top quark decays (t→hq). (3) H{sup 0}→τμ, again in the context of a 2HDM. This channel is particularly well motivated by the recent CMS excess in h→τμ, and we use the data from this search to constrain the properties of H{sup 0}.

Composite Higgs-mediated flavor-changing neutral current

International Nuclear Information System (INIS)

Agashe, Kaustubh; Contino, Roberto

2009-01-01

We discuss how, in the presence of higher-dimensional operators, the standard model fermion masses can be misaligned in flavor space with the Yukawa couplings to the Higgs boson, even with only one Higgs doublet. Such misalignment results in flavor-violating couplings to the Higgs and hence flavor-changing neutral current processes from tree-level Higgs exchange. We perform a model-independent analysis of such an effect. Specializing to the framework of a composite Higgs with partially composite standard model gauge and fermion fields, we show that the constraints on the compositeness scale implied by ε K can be generically as strong as those from the exchange of heavy spin-1 resonances if the Higgs is light and strongly coupled to the new states. In the special and well-motivated case of a composite pseudo-Goldstone Higgs, we find that the shift symmetry acting on the Higgs forces an alignment of the fermion mass terms with their Yukawa couplings at leading order in the fermions' degree of compositeness, thus implying much milder bounds. As a consequence of the flavor-violating Higgs couplings, we estimate BR(t→ch)∼10 -4 and BR(h→tc)∼5x10 -3 both for a pseudo-Goldstone (if t R is fully composite) and for a generic composite Higgs. By virtue of the AdS/CFT correspondence, our results directly apply to 5-dimensional Randall-Sundrum compactifications.

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

Science.gov (United States)

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

2015-12-01

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

The strong coupling constant of QCD with four flavors

Energy Technology Data Exchange (ETDEWEB)

Tekin, Fatih

2010-11-01

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

The strong coupling constant of QCD with four flavors

International Nuclear Information System (INIS)

Tekin, Fatih

2010-01-01

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

Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.

Science.gov (United States)

Maughan, Curtis; Martini, Silvana

2012-02-01

The objectives of this study were to use a meat flavor lexicon to identify and quantify flavor differences among different types of meats such as beef, chicken, lamb, pork, and turkey, and to identify and quantify specific flavor attributes associated with "beef flavor" notes. A trained descriptive panel with 11 participants used a previously developed meat lexicon composed of 18 terms to evaluate the flavor of beef, chicken, pork, turkey, and lamb samples. Results show that beef and lamb samples can be described by flavor attributes such as barny, bitter, gamey, grassy, livery, metallic, and roast beef. Inversely related to these samples were pork and turkey and those attributes that were closely related to them, namely brothy, fatty, salty, sweet, and umami. Chicken was not strongly related to the other types of meats or the attributes used. The descriptive panel also evaluated samples of ground beef mixed with chicken to identify and quantify flavor attributes associated with a "beef flavor." Meat patties for this portion consisted of ground beef mixed with ground chicken in varying amounts: 0%, 25%, 50%, 75%, and 100% beef, with the remainder made up of chicken. Beef and beef-rich patties (75% beef) were more closely related to flavor attributes such as astringent, bloody, fatty, gamey, metallic, livery, oxidized, grassy, and roast beef, while chicken was more closely associated with brothy, juicy, sour, sweet, and umami. This research provides information regarding the specific flavor attributes that differentiate chicken and beef products and provides the first set of descriptors that can be associated with "beefy" notes. POTENTIAL APPLICATION: The use of a standardized flavor lexicon will allow meat producers to identify specific flavors present in their products. The impact is to identify and quantify negative and positive flavors in the product with the ultimate goal of optimizing processing or cooking conditions and improve the quality of meat products. �

Fermentation of sweet sorghum syrup to butanol in the presence of natural nutrients and inhibitors

Science.gov (United States)

Sweet sorghum syrups represent a renewable raw material that can be available year-round for production of biofuels and biochemicals. Sweet sorghum sugars have been used as sources for butanol production in the past but most often the studies focused on sweet sorghum juice and not on sweet sorghum s...

The Effects of Filter Ventilation on Flavor Constituents in Cigarette Smoke

Directory of Open Access Journals (Sweden)

Jing Y

2014-12-01

Full Text Available The deliveries of 20 added flavor constituents, total particulate matter (TPM, nicotine, ‘tar’ carbon monoxide and water in cigarette mainstream smoke were studied when filter ventilation was 0, 10%, 30%, 50% and 70%, respectively. The flavor substance test was done by addition of standard samples. The flavor constituents in cigarette smoke condensate were separated by simultaneous distillation-extraction (SDE and capillary gas chromatography (GC. The flavor constituents were identified and determined quantitatively by gas chromatography-mass spectrometry (GC-MS and GC. The flavors studied were methylpyrazine, furaldehyde, 5-methylfuraldehyde, benzaldehyde, 6-methyl-5-hepten-2-one, trimethylpyrazine, 2-acetylpyridine, phenylacetaldehyde, acetophenone, linalool, b-phenylethyl alcohol, isophorone, oxoisophorone, benzyl acetate, menthol, ethyl octanoate, b-damascenone, b-damascone, geranylacetone and b-ionone. The deliveries of TPM, nicotine, ‘tar’ carbon monoxide and water in mainstream smoke were determined according to International Standard methods. It was found that the flavor constituents and routine components in mainstream smoke decreased in different proportions as the filter ventilation increased. Carbon monoxide and ‘tar’ decreased more than nicotine. The flavor constituents with lower boiling points and lower molecular weights decreased more than those with higher boiling points and higher molecular weights. With the increase of filter ventilation, not only is the amount of smoke components reduced and the smoke taste weakened, but also the composition of smoke is modified and the quality of aroma changed slightly. These findings should be considered when developing low-‘tar’ cigarettes through the use of filter ventilation technology.

Family nonuniversal Z' models with protected flavor-changing interactions

Science.gov (United States)

Celis, Alejandro; Fuentes-Martín, Javier; Jung, Martin; Serôdio, Hugo

2015-07-01

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

Determination of 20 synthetic dyes in chili powders and syrup-preserved fruits by liquid chromatography/tandem mass spectrometry

Directory of Open Access Journals (Sweden)

Chia-Fen Tsai

2015-09-01

Full Text Available A liquid chromatography/tandem mass spectrometry (LC-MS/MS method is developed to simultaneously determine 20 synthetic dyes (New Coccine, Indigo Carmine, Erythrosine, Tartrazine, Sunset Yellow FCF, Fast Green FCF, Brilliant Blue FCF, Allura Red AC, Amaranth, Dimethyl Yellow, Fast Garnet GBC, Para Red, Sudan I, Sudan II, Sudan III, Sudan IV, Sudan Orange G, Sudan Red 7B, Sudan Red B, and Sudan Red G in food samples. This method offers high sensitivity and selectivity through the selection of two fragment ion transitions under multiple reaction monitoring mode to satisfy the requirements of both quantitation and qualitation. Using LC-MS/MS, the newly developed extraction protocol used in this study is rapid and simple and does not require the use of solid-phase extraction cartridges. The linearities and recoveries of the method are observed at the concentration range of 0.10–200 μg/kg and more than 90% for all dyes, respectively. The method has been successfully applied to screen 18 commercial chili powders and six commercial syrup-preserved fruits purchased from retail establishments in Taipei City. The results show that three legal food dyes, Tartrazine, and/or Sunset Yellow FCF, and/or New Coccine, are present in some syrup-preserved fruits. Amaranth, an illegal food dye in certain countries but declared illegal in Taiwan, is found in an imported syrup-preserved fruit.

Isovector and flavor-diagonal charges of the nucleon

Science.gov (United States)

Gupta, Rajan; Bhattacharya, Tanmoy; Jang, Yong-Chull; Lin, Huey-Wen; Yoon, Boram

2018-03-01

We present an update on the status of the calculations of isovector and flavor-diagonal charges of the nucleon. The calculations of the isovector charges are being done using ten 2+1+1-flavor HISQ ensembles generated by the MILC collaboration covering the range of lattice spacings a ≈ 0.12, 0.09, 0.06 fm and pion masses Mπ ≈ 310, 220, 130 MeV. Excited-states contamination is controlled by using four-state fits to two-point correlators and three-states fits to the three-point correlators. The calculations of the disconnected diagrams needed to estimate flavor-diagonal charges are being done on a subset of six ensembles using the stocastic method. Final results are obtained using a simultaneous fit in M2π, the lattice spacing a and the finite volume parameter MπL keeping only the leading order corrections.

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

Science.gov (United States)

Wilson, Alphus D.; Oberle, Charisse S.; Oberle, Daniel F.

2013-01-01

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 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. PMID:24287526

Report of the Quark Flavor Physics Working Group

CERN Document Server

Butler, J N; Ritchie, J L; Cirigliano, V; Kettell, S; Briere, R; Petrov, A A; Schwartz, A; Skwarnicki, T; Zupan, J; Christ, N; Sharpe, S R; Van de Water, R S; Altmannshofer, W; Arkani-Hamed, N; Artuso, M; Asner, D M; Bernard, C; Bevan, A J; Blanke, M; Bonvicini, G; Browder, T E; Bryman, D A; Campana, P; Cenci, R; Cline, D; Comfort, J; Cronin-Hennessy, D; Datta, A; Dobbs, S; Duraisamy, M; El-Khadra, A X; Fast, J E; Forty, R; Flood, K T; Gershon, T; Grossman, Y; Hamilton, B; Hill, C T; Hill, R J; Hitlin, D G; Jaffe, D E; Jawahery, A; Jessop, C P; Kagan, A L; Kaplan, D M; Kohl, M; Krizan, P; Kronfeld, A S; Lee, K; Littenberg, L S; MacFarlane, D B; Mackenzie, P B; Meadows, B T; Olsen, J; Papucci, M; Parsa, Z; Paz, G; Perez, G; Piilonen, L E; Pitts, K; Purohit, M V; Quinn, B; Ratcliff, B N; Roberts, D A; Rosner, J L; Rubin, P; Seeman, J; Seth, K K; Schmidt, B; Schopper, A; Sokoloff, M D; Soni, A; Stenson, K; Stone, S; Sundrum, R; Tschirhart, R; Vainshtein, A; Wah, Y W; Wilkinson, G; Wise, M B; Worcester, E; Xu, J; Yamanaka, T

2013-01-01

This report represents the response of the Intensity Frontier Quark Flavor Physics Working Group to the Snowmass charge. We summarize the current status of quark flavor physics and identify many exciting future opportunities for studying the properties of strange, charm, and bottom quarks. The ability of these studies to reveal the effects of new physics at high mass scales make them an essential ingredient in a well-balanced experimental particle physics program.

Neutrinos from Cosmic Accelerators including Magnetic Field and Flavor Effects

Directory of Open Access Journals (Sweden)

Walter Winter

2012-01-01

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

Heavy flavor measurements at LHC

CERN Document Server

Spagnolo, S; The ATLAS collaboration

2013-01-01

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

Heavy flavor measurements at LHC

CERN Document Server

Spagnolo, S; The ATLAS collaboration

2013-01-01

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

Suppression of flavor violation in an A4 warped extra dimensional model

International Nuclear Information System (INIS)

Kadosh, Avihay

2011-01-01

In an attempt to simultaneously explain the observed masses and mixing patterns of both quarks and leptons, we recently proposed a model (JHEP08(2010)115) based on the non abelian discrete flavor group A 4 , implemented in a custodial RS setup with a bulk Higgs. We showed that the standard model flavor structure can be realized within the zero mode approximation (ZMA), with nearly TBM neutrino mixing and a realistic CKM matrix with rather mild assumptions. An important advantage of this framework with respect to flavor anarchic models is the vanishing of the dangerous tree level KK gluon contribution to ε K and the suppression of the new physics one loop contributions to the neutron EDM, ε'/ε, b → Sγ and Higgs mediated flavor changing neutral current (FCNC) processes. These results are obtained beyond the ZMA, in order to account for the the full flavor structure and mixing of the zero modes and first Kaluza-Klein (KK) modes of all generations. The resulting constraints on the KK mass scale are shown to be significantly relaxed compared to the flavour anarchic case, showing explicitly the role of non abelian discrete flavor symmetries in relaxing flavor violation bounds within the RS setup. As a byproduct of our analysis we also obtain the same contributions for the custodial anarchic case with two SU(2) R doublets for each fermion generation.

Detecting aroma changes of local flavored green tea (Camellia sinensis) using electronic nose

Science.gov (United States)

Ralisnawati, D.; Sukartiko, A. C.; Suryandono, A.; Triyana, K.

2018-03-01

Indonesia is currently the sixth largest tea producer in the world. However, consumption of the product in the country was considered low. Besides tea, the country also has various local flavor ingredients that are potential to be developed. The addition of local flavored ingredients such as ginger, lemon grass, and lime leaves on green tea products is gaining acceptance from consumers and producers. The aroma of local flavored green tea was suspected to changes during storage, while its sensory testing has some limitations. Therefore, the study aimed to detect aroma changes of local flavors added in green tea using electronic nose (e-nose), an instrument developed to mimic the function of the human nose. The test was performed on a four-gram sample. The data was collected with 120 seconds of sensing time and 60 seconds of blowing time. Principal Component Analysis (PCA) was used to find out the aroma changes of local flavored green tea during storage. We observed that electronic nose could detect aroma changes of ginger flavored green tea from day 0 to day 6 with variance percentage 99.6%. Variance proportion of aroma changes of lemon grass flavored green tea from day 0 to day 6 was 99.3%. Variance proportion of aroma changes of lime leaves flavored green tea from day 0 to day 6 was 99.4%.

The QCD Phase Diagram for Three Degenerate Flavors and Small Baryon Density

CERN Document Server

De Forcrand, Philippe; Forcrand, Ph. de

2003-01-01

We present results for the phase diagram of three flavor QCD for \\mu_B ~ 500 MeV. Our simulations are performed with imaginary chemical potential \\mu_I for which the fermion determinant is positive. Physical observables are then fitted by truncated Taylor series and continued to real chemical potential. We map out the location of the critical line T_c(\\mu_B) with an accuracy up to terms of order (\\mu_B/T)^6. We also give first results on a determination of the critical endpoint of the transition and its quark mass dependence. Our results for the endpoint differ significantly from those obtained by other methods, and we discuss possible reasons for this.

Collective excitations of massive flavor branes

Directory of Open Access Journals (Sweden)

Georgios Itsios

2016-08-01

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

CP violation as a probe of flavor origin in supersymmetry

International Nuclear Information System (INIS)

Demir, D.A.; Masiero, A.; Vives, O.

1999-11-01

We address the question of the relation between supersymmetry breaking and the origin of flavor in the context of CP violating phenomena. We prove that, in the absence of the Cabibbo-Kobayashi-Maskawa phase, a general Minimal Supersymmetric Standard Model with all possible phases in the soft-breaking terms, but no new flavor structure beyond the usual Yukawa matrices, can never give a sizeable contribution to ε K , ε'/ε or hadronic B 0 CP asymmetries. Observation of supersymmetric contributions to CP asymmetries in B decays would hint at a non-flavor blind mechanism of supersymmetry breaking. (author)

Simulation of coherent nonlinear neutrino flavor transformation in the supernova environment: Correlated neutrino trajectories

Science.gov (United States)

Duan, Huaiyu; Fuller, George M.; Carlson, J.; Qian, Yong-Zhong

2006-11-01

We present results of large-scale numerical simulations of the evolution of neutrino and antineutrino flavors in the region above the late-time post-supernova-explosion proto-neutron star. Our calculations are the first to allow explicit flavor evolution histories on different neutrino trajectories and to self-consistently couple flavor development on these trajectories through forward scattering-induced quantum coupling. Employing the atmospheric-scale neutrino mass-squared difference (|δm2|≃3×10-3eV2) and values of θ13 allowed by current bounds, we find transformation of neutrino and antineutrino flavors over broad ranges of energy and luminosity in roughly the “bi-polar” collective mode. We find that this large-scale flavor conversion, largely driven by the flavor off-diagonal neutrino-neutrino forward scattering potential, sets in much closer to the proto-neutron star than simple estimates based on flavor-diagonal potentials and Mikheyev-Smirnov-Wolfenstein evolution would indicate. In turn, this suggests that models of r-process nucleosynthesis sited in the neutrino-driven wind could be affected substantially by active-active neutrino flavor mixing, even with the small measured neutrino mass-squared differences.

Cranial computed tomography in maple syrup urine disease

International Nuclear Information System (INIS)

Irnberger, T.; Ploechl, E.; Rittinger, O.; Bachmann, C.; Pilz, P.; Walter, G.F.; Wendel, U.; Landeskrankenanstalten Salzburg; Bern Univ.; Landesnervenklinik Salzburg; Graz Univ.; Dudley Observatory, Albany, NY; Duesseldorf Univ.

1986-01-01

Cranial computed tomography in the initial stage of the intermediate phenotype of maple syrup urine disease (MSUD) demonstrates diffuse, symmetric hypodensities in white and grey matter, which show a complete return to normal after early introduction of an adequate protein-restrictive diet. If diagnosis of this disease is missed or delayed, progressive global (end-stage) atrophy will take place over several years. A decrease in density values correlates well with the total cerebral lipid and water content (closely related to myelinisation), whereas progression and grade of atrophy show a relationship with the severity of pathological white and grey matter changes that are not demonstrable with computed tomography but can be proven histologically. Analysis of both morphological parameters corresponds well with clinical-neurological outcome and therapeutic success. (orig.) [de

Neutrino flavor evolution in neutron star mergers

Science.gov (United States)

Tian, James Y.; Patwardhan, Amol V.; Fuller, George M.

2017-08-01

We examine the flavor evolution of neutrinos emitted from the disklike remnant (hereafter called "neutrino disk") of a binary neutron star (BNS) merger. We specifically follow the neutrinos emitted from the center of the disk, along the polar axis perpendicular to the equatorial plane. We carried out two-flavor simulations using a variety of different possible initial neutrino luminosities and energy spectra and, for comparison, three-flavor simulations in specific cases. In all simulations, the normal neutrino mass hierarchy was used. The flavor evolution was found to be highly dependent on the initial neutrino luminosities and energy spectra; in particular, we found two broad classes of results depending on the sign of the initial net electron neutrino lepton number (i.e., the number of neutrinos minus the number of antineutrinos). In the antineutrino-dominated case, we found that the matter-neutrino resonance effect dominates, consistent with previous results, whereas in the neutrino-dominated case, a bipolar spectral swap develops. The neutrino-dominated conditions required for this latter result have been realized, e.g., in a BNS merger simulation that employs the "DD2" equation of state for neutron star matter [Phys. Rev. D 93, 044019 (2016), 10.1103/PhysRevD.93.044019]. For this case, in addition to the swap at low energies, a collective Mikheyev-Smirnov-Wolfenstein mechanism generates a high-energy electron neutrino tail. The enhanced population of high-energy electron neutrinos in this scenario could have implications for the prospects of r -process nucleosynthesis in the material ejected outside the plane of the neutrino disk.

Interactions between Flavor and Taste: Using Dashi Soup as a Taste Stimulus

Directory of Open Access Journals (Sweden)

Nobuyuki Sakai

2011-10-01

Full Text Available There are many researches showing interactions between olfaction and taste. Many of them supported that the interactions are not innate, but are learned through our daily eating experiences. Stevenson (2009 called this phenomenon as “learned synesthesia”. The authors also showed the interactions between flavor and taste are learned and processed by higher cognitive systems in rats and humans (Sakai et al., 2001; Sakai and Imada, 2003. Here the interactions between umami taste and dashi flavors are developed by the daily eating experience of Japanese traditional cuisine. Twenty flavors (such as sea weed, bonito, onion, garlic, ginger etc. by courtesy of YAMAHO CO. Ltd. were used as flavor stimuli. Taste stimuli are monosodium glutamate (umami substance, MSG, miso soup, and Katsuo Dashi (bonito soup stock. Participants tasted these stimuli, 12∼20 stimuli in a day, and evaluated the strength of umami taste, the palatability, congruity between taste and flavor with 100 mm visual analogue scales. The results of evaluations analyzed with the participants' daily eating experience showed the interactions between taste and flavor are developed by their own daily intake of traditional Japanese cuisine, especially dashi soup.

Variable-flavor-number scheme in analysis of heavy-quark electro-production data

International Nuclear Information System (INIS)

Alekhin, S.; Bluemlein, J.; Klein, S.; Moch, S.

2009-08-01

We check the impact of the factorization scheme employed in the calculation of the heavy-quark deep-inelastic scattering (DIS) electro-production on the PDFs determined in the NNLO QCD analysis of the world inclusive neutral-current DIS data combined with the ones on the neutrino-nucleon DIS di-muon production and the fixed-target Drell-Yan process. The charm-quark DIS contribution is calculated in the general-mass variable-flavor-number (GMVFN) scheme: At asymptotically large values of the momentum transfer Q it is given by the zero-mass 4-flavor scheme and at the value of Q equal to the charm-quark mass it is smoothly matched with the 3-flavor scheme using the Buza-Matiounine-Smith-van Neerven prescription. The PDFs obtained in this variant of the fit are very similar to the ones obtained in the fit with a 3-flavor scheme employed. Our 5-flavor PDFs derived from the 3-flavor ones using the NNLO matching conditions are used to calculate the rates of W ± /Z and t anti t production at the Tevatron collider and the LHC at NNLO. (orig.)

Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources.

Science.gov (United States)

Smith, T J; Foegeding, E A; Drake, M A

2016-04-01

This study evaluated flavor and functional characteristics of whey protein isolates (WPIs) from Cheddar, Mozzarella, Cottage cheese, and rennet casein whey. WPIs were manufactured in triplicate. Powders were rehydrated and evaluated in duplicate by descriptive sensory analysis. Volatile compounds were extracted by solid-phase microextraction followed by gas chromatography-mass spectrometry. Functional properties were evaluated by measurement of foam stability, heat stability, and protein solubility. WPI from Cheddar and Cottage cheese whey had the highest cardboard flavor, whereas sweet aromatic flavor was highest in Mozzarella WPI, and rennet casein WPI had the lowest overall flavor and aroma. Distinct sour taste and brothy/potato flavor were also noted in WPI from Cottage cheese whey. Consistent with sensory results, aldehyde concentrations were also highest in Cheddar and Cottage cheese WPI. Overrun, yield stress, and foam stability were not different (P > 0.05) among Cheddar, Mozzarella, and rennet casein WPI, but WPI foams from Cottage cheese whey had a lower overrun and air-phase fraction (P whey sources could be used in new applications due to distinct functional and flavor characteristics. © 2016 Institute of Food Technologists®

Extended investigation of the twelve-flavor β-function

Science.gov (United States)

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

2018-04-01

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

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

Directory of Open Access Journals (Sweden)

2015-02-01

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

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

International Nuclear Information System (INIS)

Cvetic, G.; Kim, C.S.

1995-01-01

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

The convergence of psychology and neurobiology in flavor-nutrient learning.

Science.gov (United States)

Myers, Kevin P

2018-03-01

Flavor evaluation is influenced by learning from experience with foods. One main influence is flavor-nutrient learning (FNL), a Pavlovian process whereby a flavor acts as a conditioned stimulus (CS) that becomes associated with the postingestive effects of ingested nutrients (the US). As a result that flavor becomes preferred and intake typically increases. This learning powerfully influences food choice and meal patterning. This paper summarizes how research elucidating the physiological and neural substrates of FNL has progressed in parallel with work characterizing how FNL affects perception, motivation, and behavior. The picture that emerges from this work is of a robust system of appetition (a term coined by Sclafani in contrast to the better-understood satiation signals) whereby ingested nutrients sensed in the gut evoke positive motivational responses. Appetition signals act within a meal to promote continued intake in immediate response to gut feedback, and act in the longer term to steer preference towards sensory cues that predict nutritional consequences. Copyright © 2017 Elsevier Ltd. All rights reserved.

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

Energy Technology Data Exchange (ETDEWEB)

Dasgupta, Basudeb; Sen, Manibrata [Tata Institute of Fundamental Research, Homi Bhabha Road, Mumbai, 400005 (India); Mirizzi, Alessandro, E-mail: bdasgupta@theory.tifr.res.in, E-mail: alessandro.mirizzi@ba.infn.it, E-mail: manibrata.sen@gmail.com [Dipartimento Interateneo di Fisica ' Michelangelo Merlin' , Via Amendola 173, 70126 Bari (Italy)

2017-02-01

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

Tobacco Products Sold by Internet Vendors Following Restrictions on Flavors and Light Descriptors

Science.gov (United States)

Williams, Rebecca S.; Ribisl, Kurt M.

2015-01-01

Introduction: The 2009 Family Smoking Prevention and Tobacco Control Act bans characterizing flavors (e.g., grape, strawberry) in cigarettes, excluding tobacco and menthol, and prohibits companies from using misleading descriptors (e.g., light, low) that imply reduced health risks without submitting scientific data to support the claim and obtaining a marketing authorization from the U.S. Food and Drug Administration. This observational study examines tobacco products offered by Internet cigarette vendors (ICV) pre- and postimplementation of the ban on characterizing flavors in cigarettes and the restriction on misleading descriptors. Methods: Cross-sectional samples of the 200 most popular ICVs in 2009, 2010, and 2011 were identified. Data were analyzed in 2012 and 2013. Results: In 2011 the odds for selling cigarettes with banned flavors or misleading descriptors were 0.40 times that for selling the products in 2009 (95% confidence interval [CI] = 0.18, 0.88). However, 89% of vendors continued to sell the products, including 95.8% of international vendors. Following the ban on characterizing flavors, ICVs began selling potential alternative products. In 2010, the odds for selling flavored little cigars were 1.71 (95% CI = 1.09, 2.69) times that for selling the product in 2009 and, for clove cigars, were 5.50 (95% CI = 2.36, 12.80) times that for selling the product in 2009. Conclusions: Noncompliance with the ban on characterizing flavors and restriction on misleading descriptors has been high, especially among international vendors. Many vendors appear to be circumventing the intent of the flavors ban by selling unbanned flavored cigars, in some cases in lieu of flavored cigarettes. PMID:25173777

Neutrino masses and spontaneously broken flavor symmetries

International Nuclear Information System (INIS)

Staudt, Christian

2014-01-01

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

Review of Minimal Flavor Constraints for Technicolor

DEFF Research Database (Denmark)

S. Fukano, Hidenori; Sannino, Francesco

2010-01-01

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

Xylitol pediatric topical oral syrup to prevent dental caries: a double-blind randomized clinical trial of efficacy.

Science.gov (United States)

Milgrom, Peter; Ly, Kiet A; Tut, Ohnmar K; Mancl, Lloyd; Roberts, Marilyn C; Briand, Kennar; Gancio, Mary Jane

2009-07-01

To evaluate the effectiveness of a xylitol pediatric topical oral syrup to reduce the incidence of dental caries among very young children and to evaluate the effect of xylitol in reducing acute otitis media in a subsequent study. Double-blind randomized controlled trial. Communities in the Republic of the Marshall Islands. One hundred eight children aged 9 to 15 months were screened, and 100 were enrolled. Intervention Children were randomized to receive xylitol topical oral syrup (administered by their parents) twice a day (2 xylitol [4.00-g] doses and 1 sorbitol dose) (Xyl-2 x group) or thrice per day (3 xylitol [2.67-g] doses) (Xyl-3x group) vs a control syrup (1 xylitol [2.67-g] dose and 2 sorbitol doses) (control group). The primary outcome end point of the study was the number of decayed primary teeth. A secondary outcome end point was the incidence of acute otitis media for reporting in a subsequent report. Ninety-four children (mean [SD] age, 15.0 [2.7] months at randomization) with at least 1 follow-up examination were included in the intent-to-treat analysis. The mean (SD) follow-up period was 10.5 (2.2) months. Fifteen of 29 of the children in the control group (51.7%) had tooth decay compared with 13 of 32 children in the Xyl-3x group (40.6%) and eight of 33 children in the Xyl-2x group (24.2%). The mean (SD) numbers of decayed teeth were 1.9 (2.4) in the control group, 1.0 (1.4) in the Xyl-3x group, and 0.6 (1.1) in the Xyl-2x group. Compared with the control group, there were significantly fewer decayed teeth in the Xyl-2x group (relative risk, 0.30; 95% confidence interval, 0.13-0.66; P = .003) and in the Xyl-3x group (0.50; 0.26-0.96; P = .04). No statistical difference was noted between the 2 xylitol treatment groups (P = .22). Xylitol oral syrup administered topically 2 or 3 times daily at a total daily dose of 8 g was effective in preventing early childhood caries.

High-performance liquid chromatographic analysis of methadone hydrochloride oral solution.

Science.gov (United States)

Beasley, T H; Ziegler, H W

1977-12-01

A direct and rapid high-performance liquid chromatographic assay for methadone hydrochloride in a flavored oral solution dosage form is described. A syrup sample, one part diluted with three parts of water, is introduced onto a column packed with octadecylsilane bonded on 10 micrometer porous silica gel (reversed phase). A formic acid-ammonium formate-buffered mobile phase is linear programmed with acetonitrile. The absorbance is monitored continuously at 280 or 254 nm, using a flow-through, UV, double-beam photometer. An aqueous methadone hydrochloride solution is used for external standardization. The relative standard deviation was not more than 1.0%. Drug recovery from a syrup base was better than 99.8%.

Symplectic symmetry of the neutrino mass for many neutrino flavors

International Nuclear Information System (INIS)

Oeztuerk, N.; Ankara Univ.

2001-01-01

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

Strong preference for mint snus flavor among research participants

Directory of Open Access Journals (Sweden)

Liane M. Schneller

2017-12-01

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

Resonant spin-flavor precession of neutrino and the solar neutrino problem

International Nuclear Information System (INIS)

Akhmedov, E.Kh.; Bychuk, O.V.; AN SSSR, Moscow

1989-01-01

Resonant amplification of spin-flavor precession of neutrinos in solar matter is considered. Some possible consequences of the process are discussed. It is shown that resonant spin-flavor neutrino precession may account for the deficit of solar neutrinos in Davis' experiment and the anticorrelation between the rate of neutrino counting and solar activity. Experiments are considered which should make it possible to distinguish between spin-flavor neutrino precession and the Mikheyev-Smirnov-Wolfenstein effect. A new restriction on the usual spin precession of solar neutrinos is derived

Multi baryons with flavors in the Skyrme model

Energy Technology Data Exchange (ETDEWEB)

Schat, Carlos L. [Centro Brasileiro de Pesquisas Fisicas (CBPF), Rio de Janeiro, RJ (Brazil); Scoccola, Norberto N. [Comision Nacional de Energia Atomica, Buenos Aires (Argentina). Dept. of Physics

1999-07-01

We investigate the possible existence of multi baryons with heavy flavor quantum numbers using the bound state approach to the topological soliton model and the recently proposed approximation for multi skyrmion fields based on rational maps. We use an effective interaction Lagrangian which consistently incorporates both chiral symmetry and the heavy quark symmetry including the corrections up to order {omicron}(1/m{sub Q}). The model predicts some narrow heavy flavored multi baryon states with baryon number four and seven. (author)

Multi baryons with flavors in the Skyrme model

International Nuclear Information System (INIS)

Schat, Carlos L.; Scoccola, Norberto N.

1999-07-01

We investigate the possible existence of multi baryons with heavy flavor quantum numbers using the bound state approach to the topological soliton model and the recently proposed approximation for multi skyrmion fields based on rational maps. We use an effective interaction Lagrangian which consistently incorporates both chiral symmetry and the heavy quark symmetry including the corrections up to order ο(1/m Q ). The model predicts some narrow heavy flavored multi baryon states with baryon number four and seven. (author)

Effects of processing treatment and sorbate addition on the flavor characteristics of apple cider.