Falling film evaporators: organic solvent regeneration in nuclear fuel reprocessing

International Nuclear Information System (INIS)

Garcin, I.

1989-01-01

The aim of this work was to improve knowledge about working of falling film evaporators used in nuclear fuel reprocessing plants for organic solvent regeneration. The first part deals with a non evaporation film. An original film thickness measuring technique was used; infrared thermography. It gave indications on hydrodynamics and wave amplitude and pointed out thermocapillary forces to be the cause of bad wetting of the heated wall. By another way we showed that a small slit spacing on the film distributor, an enhanced surface roughness and an important liquid flow rate favour a better wetting. The second part deals with evaporation of a binary solvent mixture. Experiments in an industrial evaporator corroborated the fact that it is essential for the efficiency of the apparatus to work at high flow rates. We propose an over-simple model which can be used to estimate performances of co-current falling film evaporators of the process [fr

Transformation of eutectic emulsion to nanosuspension fabricating with solvent evaporation and ultrasonication technique

Directory of Open Access Journals (Sweden)

Phaechamud T

2016-06-01

Full Text Available Thawatchai Phaechamud,1 Sarun Tuntarawongsa2 1Department of Pharmaceutical Technology, 2Pharmaceutical Intelligence Unit Prachote Plengwittaya, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom, Thailand Abstract: Eutectic solvent can solubilize high amount of some therapeutic compounds. Volatile eutectic solvent is interesting to be used as solvent in the preparation of nanosuspension with emulsion solvent evaporation technique. The mechanism of transformation from the eutectic emulsion to nanosuspension was investigated in this study. The 30% w/w ibuprofen eutectic solution was used as the internal phase, and the external phase is composed of Tween 80 as emulsifier. Ibuprofen nanosuspension was prepared by eutectic emulsion solvent evaporating method followed with ultrasonication. During evaporation process, the ibuprofen concentration in emulsion droplets was increased leading to a drug supersaturation but did not immediately recrystallize because of low glass transition temperature (Tg of ibuprofen. The contact angle of the internal phase on ibuprofen was apparently lower than that of the external phase at all times of evaporation, indicating that the ibuprofen crystals were preferentially wetted by the internal phase than the external phase. From calculated dewetting value ibuprofen crystallization occurred in the droplet. Crystallization of the drug was initiated with external mechanical force, and the particle size of the drug was larger due to Ostwald ripening. Cavitation force from ultrasonication minimized the ibuprofen crystals to the nanoscale. Particle size and zeta potential of formulated ibuprofen nanosuspension were 330.87±51.49 nm and -31.1±1.6 mV, respectively, and exhibited a fast dissolution. Therefore, the combination of eutectic emulsion solvent evaporation method with ultrasonication was favorable for fabricating an ibuprofen nanosuspension, and the transformation mechanism was attained successfully. Keywords

Ejection of matrix-polymer clusters in matrix-assisted laser evaporation: Experimental observations

International Nuclear Information System (INIS)

Sellinger, Aaron T; Leveugle, Elodie; Gogick, Kristy; Peman, Guillaume; Zhigilei, Leonid V; Fitz-Gerald, James M

2007-01-01

The morphology of polymer films deposited with the matrix-assisted pulsed laser evaporation (MAPLE) technique is explored for various target compositions and laser fluences. Composite targets of 1 to 5 wt.% poly(methyl methacrylate), PMMA, dissolved in a volatile matrix material, toluene, were ablated using an excimer laser at fluences ranging from 0.045 J/cm 2 to 0.75 J/cm 2 . Films were deposited on Si substrates at room temperature in a dynamic 100 mTorr Ar atmosphere. Scanning electron microscopy (SEM) imaging revealed that the morphology of the deposited films varied significantly with both laser fluence and PMMA concentration. The morphologies of large deposited particles were similar to that of deflated ''balloons''. It is speculated that during ablation of the frozen target, clusters comprised of both polymer and solvent ranging from 100 nm to 10 μm in size are ejected and deposited onto the substrate. The solvent begins to evaporate from the clusters during flight from the target, but does not completely evaporate until deposited on the room temperature substrate. The dynamics of the toluene evaporation may lead to the formation of the deflated structures. This explanation is supported by the observation of stable polymer-matrix droplets ejected in molecular dynamics simulations of MAPLE

Solvent evaporation induced graphene powder with high volumetric capacitance and outstanding rate capability for supercapacitors

Science.gov (United States)

Zhang, Xiaozhe; Raj, Devaraj Vasanth; Zhou, Xufeng; Liu, Zhaoping

2018-04-01

Graphene-based electrode materials for supercapacitors usually suffer from poor volumetric performance due to the low density. The enhancement of volumetric capacitance by densification of graphene materials, however, is usually accompanied by deterioration of rate capability, as the huge contraction of pore size hinders rapid diffusion of electrolytes. Thus, it is important to develop suitable pore size in graphene materials, which can sustain fast ion diffusion and avoid excessive voids to acquire high density simultaneously for supercapacitor applications. Accordingly, we propose a simple solvent evaporation method to control the pore size of graphene powders by adjusting the surface tension of solvents. Ethanol is used instead of water to reduce the shrinkage degree of graphene powder during solvent evaporation process, due to its lower surface tension comparing with water. Followed by the assistance of mechanical compression, graphene powder having high compaction density of 1.30 g cm-3 and a large proportion of mesopores in the pore size range of 2-30 nm is obtained, which delivers high volumetric capacitance of 162 F cm-3 and exhibits outstanding rate performance of 76% capacity retention at a high current density of 100 A g-1 simultaneously.

The Safe and Efficient Evaporation of a Solvent from Solution

Science.gov (United States)

Mahon, Andrew R.

1997-02-01

The process of evaporating a solvent from a solution can cause problems for many students. By using a water-vacuum aspirator, backflashes of water can flood the sample tube and be detrimental to the experiment. This type of apparatus can also cause problems by drawing the solution it is evaporating back into the vacuum hose, causing the student to lose part or all of the products of their experiment. Macroscale and Microscale Organic Experiments, 2nd edition (1), suggested two techniques to dissolve solvents from a mixture. It suggested blowing a stream of air over the solution from a Pasteur pipet, or attaching a Pasteur pipet to an aspirator and drawing air over the surface of the liquid. Again, the danger of blowing air over the solution leaves the risk of splattering the solution, and drawing air over the surface of the liquid as described further endangers the products of the experiment through the risk of sucking the products up into the pipet aspirator. In an effort to eliminate these problems, a new technique has been developed. By inverting an ordinary 200-mL vacuum flask and pulling a steady current of air from the vacuum apparatus through it, any type of small container can be placed under it, allowing the solvent to be evaporated in a steady, mistake-free manner . By evaporating the solvent from the container that the products will be submitted in, no sample is lost through the process of transferring it from a vacuum flask or beaker to the final container.

Effects of solvent evaporation on water sorption/solubility and nanoleakage of adhesive systems

Directory of Open Access Journals (Sweden)

Talita Baumgratz Cachapuz CHIMELI

2014-07-01

Full Text Available Objective: To evaluate the influence of solvent evaporation in the kinetics of water diffusion (water sorption-WS, solubility-SL, and net water uptake and nanoleakage of adhesive systems. Material and Methods: Disk-shaped specimens (5.0 mm in diameter x 0.8 mm in thickness were produced (N=48 using the adhesives: Clearfil S3 Bond (CS3/Kuraray, Clearfil SE Bond - control group (CSE/Kuraray, Optibond Solo Plus (OS/Kerr and Scotchbond Universal Adhesive (SBU/3M ESPE. The solvents were either evaporated for 30 s or not evaporated (N=24/per group, and then photoactivated for 80 s (550 mW/cm2. After desiccation, the specimens were weighed and stored in distilled water (N=12 or mineral oil (N=12 to evaluate the water diffusion over a 7-day period. Net water uptake (% was also calculated as the sum of WS and SL. Data were submitted to 3-way ANOVA/Tukey's test (α=5%. The nanoleakage expression in three additional specimens per group was also evaluated after ammoniacal silver impregnation after 7 days of water storage under SEM. Results: Statistical analysis revealed that only the factor "adhesive" was significant (p<0.05. Solvent evaporation had no influence in the WS and SL of the adhesives. CSE (control presented significantly lower net uptake (5.4%. The nanoleakage was enhanced by the presence of solvent in the adhesives. Conclusions: Although the evaporation has no effect in the kinetics of water diffusion, the nanoleakage expression of the adhesives tested increases when the solvents are not evaporated.

Transformation of eutectic emulsion to nanosuspension fabricating with solvent evaporation and ultrasonication technique

Science.gov (United States)

Phaechamud, Thawatchai; Tuntarawongsa, Sarun

2016-01-01

Eutectic solvent can solubilize high amount of some therapeutic compounds. Volatile eutectic solvent is interesting to be used as solvent in the preparation of nanosuspension with emulsion solvent evaporation technique. The mechanism of transformation from the eutectic emulsion to nanosuspension was investigated in this study. The 30% w/w ibuprofen eutectic solution was used as the internal phase, and the external phase is composed of Tween 80 as emulsifier. Ibuprofen nanosuspension was prepared by eutectic emulsion solvent evaporating method followed with ultrasonication. During evaporation process, the ibuprofen concentration in emulsion droplets was increased leading to a drug supersaturation but did not immediately recrystallize because of low glass transition temperature (Tg) of ibuprofen. The contact angle of the internal phase on ibuprofen was apparently lower than that of the external phase at all times of evaporation, indicating that the ibuprofen crystals were preferentially wetted by the internal phase than the external phase. From calculated dewetting value ibuprofen crystallization occurred in the droplet. Crystallization of the drug was initiated with external mechanical force, and the particle size of the drug was larger due to Ostwald ripening. Cavitation force from ultrasonication minimized the ibuprofen crystals to the nanoscale. Particle size and zeta potential of formulated ibuprofen nanosuspension were 330.87±51.49 nm and −31.1±1.6 mV, respectively, and exhibited a fast dissolution. Therefore, the combination of eutectic emulsion solvent evaporation method with ultrasonication was favorable for fabricating an ibuprofen nanosuspension, and the transformation mechanism was attained successfully. PMID:27366064

Large-scale enzymatic production of natural flavour esters in organic solvent with continuous water removal.

Science.gov (United States)

Gubicza, L; Kabiri-Badr, A; Keoves, E; Belafi-Bako, K

2001-11-30

A new, large-scale process was developed for the enzymatic production of low molecular weight flavour esters in organic solvent. Solutions for the elimination of substrate and product inhibitions are presented. The excess water produced during the process was continuously removed by hetero-azeotropic distillation and esters were produced at yields of over 90%.

Effects of solvent evaporation time on immediate adhesive properties of universal adhesives to dentin.

Science.gov (United States)

Luque-Martinez, Issis V; Perdigão, Jorge; Muñoz, Miguel A; Sezinando, Ana; Reis, Alessandra; Loguercio, Alessandro D

2014-10-01

To evaluate the microtensile bond strengths (μTBS) and nanoleakage (NL) of three universal or multi-mode adhesives, applied with increasing solvent evaporation times. One-hundred and forty caries-free extracted third molars were divided into 20 groups for bond strength testing, according to three factors: (1) Adhesive - All-Bond Universal (ABU, Bisco, Inc.), Prime&Bond Elect (PBE, Dentsply), and Scotchbond Universal Adhesive (SBU, 3M ESPE); (2) Bonding strategy - self-etch (SE) or etch-and-rinse (ER); and (3) Adhesive solvent evaporation time - 5s, 15s, and 25s. Two extra groups were prepared with ABU because the respective manufacturer recommends a solvent evaporation time of 10s. After restorations were constructed, specimens were stored in water (37°C/24h). Resin-dentin beams (0.8mm(2)) were tested at 0.5mm/min (μTBS). For NL, forty extracted molars were randomly assigned to each of the 20 groups. Dentin disks were restored, immersed in ammoniacal silver nitrate, sectioned and processed for evaluation under a FESEM in backscattered mode. Data from μTBS were analyzed using two-way ANOVA (adhesive vs. drying time) for each strategy, and Tukey's test (α=0.05). NL data were computed with non-parametric tests (Kruskal-Wallis and Mann-Whitney tests, α=0.05). Increasing solvent evaporation time from 5s to 25s resulted in statistically higher mean μTBS for all adhesives when used in ER mode. Regarding NL, ER resulted in greater NL than SE for each of the evaporation times regardless of the adhesive used. A solvent evaporation time of 25s resulted in the lowest NL for SBU-ER. Residual water and/or solvent may compromise the performance of universal adhesives, which may be improved with extended evaporation times. Copyright © 2014 Academy of Dental Materials. Published by Elsevier Ltd. All rights reserved.

The role of ultra-fast solvent evaporation on the directed self-assembly of block polymer thin films

Science.gov (United States)

Drapes, Chloe; Nelson, G.; Grant, M.; Wong, J.; Baruth, A.

The directed self-assembly of nano-structures in block polymer thin films viasolvent vapor annealing is complicated by several factors, including evaporation rate. Solvent vapor annealing exposes a disordered film to solvent(s) in the vapor phase, increasing mobility and tuning surface energy, with the intention of producing an ordered structure. Recent theoretical predictions reveal the solvent evaporation affects the resultant nano-structuring. In a competition between phase separation and kinetic trapping during drying, faster solvent removal can enhance the propagation of a given morphology into the bulk of the thin film down to the substrate. Recent construction of a purpose-built, computer controlled solvent vapor annealing chamber provides control over forced solvent evaporation down to 15 ms. This is accomplished using pneumatically actuated nitrogen flow into and out of the chamber. Furthermore, in situ spectral reflectance, with 10 ms temporal resolution, monitors the swelling and evaporation. Presently, cylinder-forming polystyrene-block-polylactide thin films were swollen with 40% (by volume) tetrahydrofuran, followed by immediate evaporation under a variety of designed conditions. This includes various evaporation times, ranging from 15 ms to several seconds, and four unique rate trajectories, including linear, exponential, and combinations. Atomic force microscopy reveals specific surface, free and substrate, morphologies of the resultant films, dependent on specific evaporation conditions. Funded by the Clare Boothe Luce Foundation and Nebraska EPSCoR.

Mercuric iodide crystals obtained by solvent evaporation using ethanol

International Nuclear Information System (INIS)

Ugucioni, J.C.; Ghilardi Netto, T.; Mulato, M.

2010-01-01

Millimeter-sized mercuric iodide crystals were fabricated by the solvent evaporation technique using pure ethanol as a solvent. Three different conditions for solution evaporation were tested: (i) in the dark at room temperature; (ii) in the presence of light at room temperature and (iii) in an oven at 40 deg. C. Morphology, structure, optical and electrical properties were investigated using several techniques. Crystals fabricated in the dark show better properties and stability than others, possibly because the larger the energy of the system, the larger the number of induced growth defects. The crystals fabricated in the dark have adequate structure for higher resistivity and activation energy close to half the optical band-gap, as desired. With proper encapsulation these crystals might be good candidates for the development of ionizing radiation sensors.

Encapsulation of azithromycin into polymeric microspheres by reduced pressure-solvent evaporation method

DEFF Research Database (Denmark)

Li, Xiujuan; Chang, Si; Du, Guangsheng

2012-01-01

Azithromycin loaded microspheres with blends of poly-l-lactide and ploy-D,L-lactide-co-glycolide as matrices were prepared by the atmosphere-solvent evaporation (ASE) and reduced pressure-solvent evaporation (RSE) method. Both the X-ray diffraction spectra and DSC thermographs demonstrated...... characteristics and release profiles of microspheres. In conclusion, the overall improvement of microspheres in appearance, encapsulation efficiency and controlled drug release through the RSE method could be easily fulfilled under optimal preparation conditions....

Preparation of Candesartan and Atorvastatin Nanoparticles by Solvent Evaporation

Czech Academy of Sciences Publication Activity Database

Vaculíková, E.; Grünwaldová, Veronika; Král, V.; Dohnal, J.; Jampílek, J.

2012-01-01

Roč. 17, č. 11 (2012), s. 13221-13234 ISSN 1420-3049 Institutional support: RVO:61388980 Keywords : candesartan cilexetil * atorvastatin * nanoparticles * solvent evaporation * excipients * dynamic light scattering Subject RIV: CA - Inorganic Chemistry Impact factor: 2.428, year: 2012

Effects of solvent evaporation on water sorption/solubility and nanoleakage of adhesive systems.

Science.gov (United States)

Chimeli, Talita Baumgratz Cachapuz; D'Alpino, Paulo Henrique Perlatti; Pereira, Patrícia Nóbrega; Hilgert, Leandro Augusto; Di Hipólito, Vinicius; Garcia, Fernanda Cristina Pimentel

2014-01-01

To evaluate the influence of solvent evaporation in the kinetics of water diffusion (water sorption-WS, solubility-SL, and net water uptake) and nanoleakage of adhesive systems. Disk-shaped specimens (5.0 mm in diameter x 0.8 mm in thickness) were produced (N=48) using the adhesives: Clearfil S3 Bond (CS3)/Kuraray, Clearfil SE Bond - control group (CSE)/Kuraray, Optibond Solo Plus (OS)/Kerr and Scotchbond Universal Adhesive (SBU)/3M ESPE. The solvents were either evaporated for 30 s or not evaporated (N=24/per group), and then photoactivated for 80 s (550 mW/cm2). After desiccation, the specimens were weighed and stored in distilled water (N=12) or mineral oil (N=12) to evaluate the water diffusion over a 7-day period. Net water uptake (%) was also calculated as the sum of WS and SL. Data were submitted to 3-way ANOVA/Tukey's test (α=5%). The nanoleakage expression in three additional specimens per group was also evaluated after ammoniacal silver impregnation after 7 days of water storage under SEM. Statistical analysis revealed that only the factor "adhesive" was significant (padhesives. CSE (control) presented significantly lower net uptake (5.4%). The nanoleakage was enhanced by the presence of solvent in the adhesives. Although the evaporation has no effect in the kinetics of water diffusion, the nanoleakage expression of the adhesives tested increases when the solvents are not evaporated.

Morphological Evolution of Gyroid-Forming Block Copolymer Thin Films with Varying Solvent Evaporation Rate.

Science.gov (United States)

Wu, Yi-Hsiu; Lo, Ting-Ya; She, Ming-Shiuan; Ho, Rong-Ming

2015-08-05

In this study, we aim to examine the morphological evolution of block copolymer (BCP) nanostructured thin films through solvent evaporation at different rates for solvent swollen polystyrene-block-poly(l-lactide) (PS-PLLA). Interesting phase transitions from disorder to perpendicular cylinder and then gyroid can be found while using a partially selective solvent for PS to swell PS-PLLA thin film followed by solvent evaporation. During the transitions, gyroid-forming BCP thin film with characteristic crystallographic planes of (111)G, (110)G, and (211)G parallel to air surface can be observed, and will gradually transform into coexisting (110)G and (211)G planes, and finally transforms to (211)G plane due to the preferential segregation of constituted block to the surface (i.e., the thermodynamic origin for self-assembly) that affects the relative amount of each component at the air surface. With the decrease on the evaporation rate, the disorder phase will transform to parallel cylinder and then directly to (211)G without transition to perpendicular cylinder phase. Most importantly, the morphological evolution of PS-PLLA thin films is strongly dependent upon the solvent removal rate only in the initial stage of the evaporation process due to the anisotropy of cylinder structure. Once the morphology is transformed back to the isotropic gyroid structure after long evaporation, the morphological evolution will only relate to the variation of the surface composition. Similar phase transitions at the substrate can also be obtained by controlling the ratio of PLLA-OH to PS-OH homopolymers to functionalize the substrate. As a result, the fabrication of well-defined nanostructured thin films with controlled orientation can be achieved by simple swelling and deswelling with controlled evaporation rate.

Deposition of Methylammonium Lead Triiodide by Resonant Infrared Matrix-Assisted Pulsed Laser Evaporation

Science.gov (United States)

Barraza, E. Tomas; Dunlap-Shohl, Wiley A.; Mitzi, David B.; Stiff-Roberts, Adrienne D.

2018-02-01

Resonant infrared matrix-assisted pulsed laser evaporation (RIR-MAPLE) was used to deposit the metal-halide perovskite (MHP) CH3NH3PbI3 (methylammonium lead triiodide, or MAPbI), creating phase-pure films. Given the moisture sensitivity of these crystalline, multi-component organic-inorganic hybrid materials, deposition of MAPbI by RIR-MAPLE required a departure from the use of water-based emulsions as deposition targets. Different chemistries were explored to create targets that properly dissolved MAPbI components, were stable under vacuum conditions, and enabled resonant laser energy absorption. Secondary phases and solvent contamination in the resulting films were studied through Fourier transform infrared (FTIR) absorbance and x-ray diffraction (XRD) measurements, suggesting that lingering excess methylammonium iodide (MAI) and low-vapor pressure solvents can distort the microstructure, creating crystalline and amorphous non-perovskite phases. Thermal annealing of films deposited by RIR-MAPLE allowed for excess solvent to be evaporated from films without degrading the MAPbI structure. Further, it was demonstrated that RIR-MAPLE does not require excess MAI to create stoichiometric films with optoelectronic properties, crystal structure, and film morphology comparable to films created using more established spin-coating methods for processing MHPs. This work marks the first time a MAPLE-related technique was used to deposit MHPs.

Bonding to dentin as a function of air-stream temperatures for solvent evaporation

Directory of Open Access Journals (Sweden)

Andréia Aquino Marsiglio

2012-06-01

Full Text Available This study evaluated the influence of solvent evaporation conditions of acid-etching adhesives. The medium dentin of thirty extracted human third molars was exposed and bonded to different types of etch-and-rinse adhesives: 1 Scotchbond Multi-Purpose (SBMP ; water-based; 2 Adper Single Bond 2 (SB ; ethanol/water-based, and 3 Prime & Bond 2.1 (PB ; acetone-based. Solvents were evaporated at air-drying temperatures of 21ºC or 38ºC. Composite buildups were incrementally constructed. After storage in water for 24 h at 37ºC, the specimens were prepared for bond strength testing. Data were analyzed by two-way ANOVA and Tukey's test (5%. SBMP performed better when the solvents were evaporated at a higher temperature (p < 0.05. Higher temperatures did not affect the performance of SB or PB. Bond strength at room temperature was material-dependent, and air-drying temperatures affected bonding of the water-based, acid-etching adhesive.

High throughput research and evaporation rate modeling for solvent screening for ethylcellulose barrier membranes in pharmaceutical applications.

Science.gov (United States)

Schoener, Cody A; Curtis-Fisk, Jaime L; Rogers, True L; Tate, Michael P

2016-10-01

Ethylcellulose is commonly dissolved in a solvent or formed into an aqueous dispersion and sprayed onto various dosage forms to form a barrier membrane to provide controlled release in pharmaceutical formulations. Due to the variety of solvents utilized in the pharmaceutical industry and the importance solvent can play on film formation and film strength it is critical to understand how solvent can influence these parameters. To systematically study a variety of solvent blends and how these solvent blends influence ethylcellulose film formation, physical and mechanical film properties and solution properties such as clarity and viscosity. Using high throughput capabilities and evaporation rate modeling, thirty-one different solvent blends composed of ethanol, isopropanol, acetone, methanol, and/or water were formulated, analyzed for viscosity and clarity, and narrowed down to four solvent blends. Brookfield viscosity, film casting, mechanical film testing and water permeation were also completed. High throughput analysis identified isopropanol/water, ethanol, ethanol/water and methanol/acetone/water as solvent blends with unique clarity and viscosity values. Evaporation rate modeling further rank ordered these candidates from excellent to poor interaction with ethylcellulose. Isopropanol/water was identified as the most suitable solvent blend for ethylcellulose due to azeotrope formation during evaporation, which resulted in a solvent-rich phase allowing the ethylcellulose polymer chains to remain maximally extended during film formation. Consequently, the highest clarity and most ductile films were formed. Employing high throughput capabilities paired with evaporation rate modeling allowed strong predictions between solvent interaction with ethylcellulose and mechanical film properties.

Solvent-vapor-assisted imprint lithography

NARCIS (Netherlands)

Voicu, Nicoleta E.; Ludwigs, Sabine; Crossland, Edward J. W.; Andrew, Piers; Steiner, Ullrich

2007-01-01

Sub-micrometer features are replicated into high-molecular-weight polymer resists by using solvent-assisted nanoimprint lithography (see figure). By swelling the polymer in a controlled solvent-vapor atmosphere, millibar pressures and ambient temperatures are sufficient to achieve high-fidelity

Electron beam assisted field evaporation of insulating nanowires/tubes

Energy Technology Data Exchange (ETDEWEB)

Blanchard, N. P., E-mail: nicholas.blanchard@univ-lyon1.fr; Niguès, A.; Choueib, M.; Perisanu, S.; Ayari, A.; Poncharal, P.; Purcell, S. T.; Siria, A.; Vincent, P. [Institut Lumière Matière, UMR5306 Université Lyon 1-CNRS, Université de Lyon, 69622 Villeurbanne Cedex (France)

2015-05-11

We demonstrate field evaporation of insulating materials, specifically BN nanotubes and undoped Si nanowires, assisted by a convergent electron beam. Electron irradiation leads to positive charging at the nano-object's apex and to an important increase of the local electric field thus inducing field evaporation. Experiments performed both in a transmission electron microscope and in a scanning electron microscope are presented. This technique permits the selective evaporation of individual nanowires in complex materials. Electron assisted field evaporation could be an interesting alternative or complementary to laser induced field desorption used in atom probe tomography of insulating materials.

Volatile Compounds with Characteristic Odor of Essential Oil from Magnolia obovata Leaves by Hydrodistillation and Solvent-assisted Flavor Evaporation.

Science.gov (United States)

Miyazawa, Mitsuo; Nakashima, Yoshimi; Nakahashi, Hiroshi; Hara, Nobuyuki; Nakagawa, Hiroki; Usami, Atsushi; Chavasiri, Warinthorn

2015-01-01

The present study focuses on the volatile compounds with characteristic odor of essential oil from the leaves of Magnolia obovata by hydrodistillation (HD) and solvent-assisted flavor evaporation (SAFE) method. Eighty-seven compounds, representing 98.0% of the total oil, were identified using HD. The major compounds of HD oil were (E)-β-caryophyllene (23.7%), α-humulene (11.6%), geraniol (9.1%), and borneol (7.0%). In SAFE oil, fifty-eight compounds, representing 99.7% of the total oil, were identified. The main compounds of SAFE oil were (E)-β-caryophyllene (48.9%), α-humulene (15.7%), and bicyclogermacrene (4.2%). In this study, we newly identified eighty-five compounds of the oils from M. obovata leaves. These oils were also subjected to aroma evaluation by gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA). As a result, twenty-four (HD) and twenty-five (SAFE) aroma-active compounds were detected. (E)-β-Caryophyllene, α-humulene, linalool, geraniol, 1,8-cineole, and bicyclogermacrene were found to impart the characteristic odor of M. obovata leaves. These results imply that the oils of M. obovata leaves must be investigated further to clarify their potential application in the food and pharmaceutical industries.

Analysis of organic solvents and liquid mixtures using a fiber-tip evaporation sensor

Science.gov (United States)

Preter, Eyal; Donlagic, Denis; Artel, Vlada; Katims, Rachel A.; Sukenik, Chaim N.; Zadok, Avi

2014-05-01

The instantaneous size and rate of evaporation of pendant liquid droplets placed on the cleaved facet of a standard fiber are reconstructed based on reflected optical power. Using the evaporation dynamics, the relative contents of ethanol in ethanol-water binary mixtures are assessed with 1% precision and different blends of methanol in gasoline are properly recognized. The latter application, in particular, is significant for the use of alternative fuels in the automotive sector. Also, ten organic solvents are identified based on their evaporation from a fiber facet coated with a hydrophobic, selfassembled monolayer.

Mathematical modelling of simultaneous solvent evaporation and chemical curing in thermoset coatings: A parameter study

DEFF Research Database (Denmark)

Kiil, Søren

2011-01-01

A mathematical model, describing the curing behaviour of a two-component, solvent-based, thermoset coating, is used to conduct a parameter study. The model includes curing reactions, solvent intra-film diffusion and evaporation, film gelation, vitrification, and crosslinking. A case study with a ...

Purification of Drug Loaded PLGA Nanoparticles Prepared by Emulsification Solvent Evaporation Using Stirred Cell Ultrafiltration Technique.

Science.gov (United States)

Paswan, Suresh K; Saini, T R

2017-12-01

The emulsifiers in an exceedingly higher level are used in the preparation of drug loaded polymeric nanoparticles prepared by emulsification solvent evaporation method. This creates great problem to the formulator due to their serious toxicities when it is to be administered by parenteral route. The final product is therefore required to be freed from the used surfactants by the conventional purification techniques which is a cumbersome job. The solvent resistant stirred cell ultrafiltration unit (Millipore) was used in this study using polyethersulfone ultrafiltration membrane (Biomax®) having pore size of NMWL 300 KDa as the membrane filter. The purification efficiency of this technique was compared with the conventional centrifugation technique. The flow rate of ultrafiltration was optimized for removal of surfactant (polyvinyl alcohol) impurities to the acceptable levels in 1-3.5 h from the nanoparticle dispersion of tamoxifen prepared by emulsification solvent evaporation method. The present investigations demonstrate the application of solvent resistant stirred cell ultrafiltration technique for removal of toxic impurities of surfactant (PVA) from the polymeric drug nanoparticles (tamoxifen) prepared by emulsification solvent evaporation method. This technique offers added benefit of producing more concentrated nanoparticles dispersion without causing significant particle size growth which is observed in other purification techniques, e.g., centrifugation and ultracentrifugation.

Solubility and crystallization of piroxicam from different solvents in evaporative and cooling crystallizations

DEFF Research Database (Denmark)

Qu, Haiyan; Ostergaard, Iben

2018-01-01

polarities; It has been found that the solubility of piroxicam in the solvents is in the following order: chloroform > dichloromethane > acetone > ethyl acetate > acetonitrile > acetic acid > methanol > hexane. Crystallization of piroxicam from different solvents has been performed with evaporative.......Results obtained in the present work showed the stochastic nature of nucleation of different polymorphs as well as the complexity of the crystallization of a polymorphic system....

Microencapsulation by solvent extraction/evaporation: reviewing the state of the art of microsphere preparation process technology.

Science.gov (United States)

Freitas, Sergio; Merkle, Hans P; Gander, Bruno

2005-02-02

The therapeutic benefit of microencapsulated drugs and vaccines brought forth the need to prepare such particles in larger quantities and in sufficient quality suitable for clinical trials and commercialisation. Very commonly, microencapsulation processes are based on the principle of so-called "solvent extraction/evaporation". While initial lab-scale experiments are frequently performed in simple beaker/stirrer setups, clinical trials and market introduction require more sophisticated technologies, allowing for economic, robust, well-controllable and aseptic production of microspheres. To this aim, various technologies have been examined for microsphere preparation, among them are static mixing, extrusion through needles, membranes and microfabricated microchannel devices, dripping using electrostatic forces and ultrasonic jet excitation. This article reviews the current state of the art in solvent extraction/evaporation-based microencapsulation technologies. Its focus is on process-related aspects, as described in the scientific and patent literature. Our findings will be outlined according to the four major substeps of microsphere preparation by solvent extraction/evaporation, namely, (i) incorporation of the bioactive compound, (ii) formation of the microdroplets, (iii) solvent removal and (iv) harvesting and drying the particles. Both, well-established and more advanced technologies will be reviewed.

Effect of solvent evaporation and coagulation on morphology development of asymmetric membranes

Science.gov (United States)

Chandrasekaran, Neelakandan; Kyu, Thein

2008-03-01

Miscibility behavior of blends of amorphous polyamide (PA) and polyvinylpyrrolidone (PVP) was studied in relation to membrane formation. Dimethylsulfoxide (DMSO) and water were used as solvent and non-solvent, respectively. Differential scanning calorimetry and cloud point measurements revealed that the binary PA/PVP blends as well as the ternary PA/PVP/DMSO system were completely miscible at all compositions. However, the addition of non-solvent (water) to this ternary system has led to phase separation. Visual turbidity study was used to establish a ternary liquid-liquid phase diagram of the PA-PVP/DMSO/water system. Scanning Electron Microscopy (SEM) showed the development of finger-like and sponge-like cross sectional morphologies during coagulation. Effects of polymer concentration, PA/PVP blend ratio, solvent/non-solvent quality, and evaporation time on the resulting membrane morphology will be discussed.

Influence of solvent evaporation rate and formulation factors on solid dispersion physical stability.

Science.gov (United States)

Wu, Jian X; Yang, Mingshi; Berg, Frans van den; Pajander, Jari; Rades, Thomas; Rantanen, Jukka

2011-12-18

New chemical entities (NCEs) often show poor water solubility necessitating solid dispersion formulation. The aim of the current study is to employ design of experiments in investigating the influence of one critical process factor (solvent evaporation rate) and two formulation factors (PVP:piroxicam ratio (PVP:PRX) and PVP molecular weight (P(MW))) on the physical stability of PRX solid dispersion prepared by the solvent evaporation method. The results showed the rank order of an increase in factors contributing to a decrease in the extent of PRX nucleation being evaporation rate>PVP:PRX>P(MW). The same rank order was found for the decrease in the extent of PRX crystal growth in PVP matrices from day 0 up to day 12. However, after 12days the rank became PVP:PRX>evaporation rate>P(MW). The effects of an increase in evaporation rate and PVP:PRX ratio in stabilizing PRX were of the same order of magnitude, while the effect from P(MW) was much smaller. The findings were confirmed by XRPD. FT-IR showed that PRX recrystallization in the PVP matrix followed Ostwald's step rule, and an increase in the three factors all led to increased hydrogen bonding interaction between PRX and PVP. The present study showed the applicability of the Quality by Design approach in solid dispersion research, and highlights the need for multifactorial analysis. Copyright © 2011 Elsevier B.V. All rights reserved.

Drug loading into porous calcium carbonate microparticles by solvent evaporation.

Science.gov (United States)

Preisig, Daniel; Haid, David; Varum, Felipe J O; Bravo, Roberto; Alles, Rainer; Huwyler, Jörg; Puchkov, Maxim

2014-08-01

Drug loading into porous carriers may improve drug release of poorly water-soluble drugs. However, the widely used impregnation method based on adsorption lacks reproducibility and efficiency for certain compounds. The aim of this study was to evaluate a drug-loading method based on solvent evaporation and crystallization, and to investigate the underlying drug-loading mechanisms. Functionalized calcium carbonate (FCC) microparticles and four drugs with different solubility and permeability properties were selected as model substances to investigate drug loading. Ibuprofen, nifedipine, losartan potassium, and metronidazole benzoate were dissolved in acetone or methanol. After dispersion of FCC, the solvent was removed under reduced pressure. For each model drug, a series of drug loads were produced ranging from 25% to 50% (w/w) in steps of 5% (w/w). Loading efficiency was qualitatively analyzed by scanning electron microscopy (SEM) using the presence of agglomerates and drug crystals as indicators of poor loading efficiency. The particles were further characterized by mercury porosimetry, specific surface area measurements, differential scanning calorimetry, and USP2 dissolution. Drug concentration was determined by HPLC. FCC-drug mixtures containing equivalent drug fractions but without specific loading strategy served as reference samples. SEM analysis revealed high efficiency of pore filling up to a drug load of 40% (w/w). Above this, agglomerates and separate crystals were significantly increased, indicating that the maximum capacity of drug loading was reached. Intraparticle porosity and specific surface area were decreased after drug loading because of pore filling and crystallization on the pore surface. HPLC quantification of drugs taken up by FCC showed only minor drug loss. Dissolution rate of FCC loaded with metronidazole benzoate and nifedipine was faster than the corresponding FCC-drug mixtures, mainly due to surface enlargement, because only small

Microencapsulation of superoxide dismutase into poly(epsilon-caprolactone) microparticles by reverse micelle solvent evaporation.

Science.gov (United States)

Youan, Bi-Botti Célestin

2003-01-01

The aim of this work was to encapsulate superoxide dismutase (SOD) in poly(epsilon-caprolactone) (PCL) microparticles by reverse micelle solvent evaporation. The concentration of PCL, the hydrophile-lipophile balance (HLB), and concentration of the sucrose ester used as surfactant in the organic phase were investigated as formulation variables. Relatively higher encapsulation efficiency (approximately 48%) and retained enzymatic activity (>90%) were obtained with microparticle formulation made from the 20% (w/v) PCL and 0.05% (w/v) sucrose ester of HLB = 6. This formulation allowed the in vitro release of SOD for at least 72 hr. These results showed that reverse micelle solvent evaporation can be used to efficiently encapsulate SOD in PCL microparticles. Such formulations may improve the bioavailability of SOD.

Control of Evaporation Behavior of an Inkjet-Printed Dielectric Layer Using a Mixed-Solvent System

Science.gov (United States)

Yang, Hak Soon; Kang, Byung Ju; Oh, Je Hoon

2016-01-01

In this study, the evaporation behavior and the resulting morphology of inkjet-printed dielectric layers were controlled using a mixed-solvent system to fabricate uniform poly-4-vinylphenol (PVP) dielectric layers without any pinholes. The mixed-solvent system consisted of two different organic solvents: 1-hexanol and ethanol. The effects of inkjet-printing variables such as overlap condition, substrate temperature, and different printing sequences (continuous and interlacing printing methods) on the inkjet-printed dielectric layer were also investigated. Increasing volume fraction of ethanol (VFE) is likely to reduce the evaporation rate gradient and the drying time of the inkjet-printed dielectric layer; this diminishes the coffee stain effect and thereby improves the uniformity of the inkjet-printed dielectric layer. However, the coffee stain effect becomes more severe with an increase in the substrate temperature due to the enhanced outward convective flow. The overlap condition has little effect on the evaporation behavior of the printed dielectric layer. In addition, the interlacing printing method results in either a stronger coffee stain effect or wavy structures of the dielectric layers depending on the VFE of the PVP solution. All-inkjet-printed capacitors without electrical short circuiting can be successfully fabricated using the optimized PVP solution (VFE = 0.6); this indicates that the mixed-solvent system is expected to play an important role in the fabrication of high-quality inkjet-printed dielectric layers in various printed electronics applications.

Concrete characterization for the 300 Area Solvent Evaporator Closure Site

International Nuclear Information System (INIS)

Prignano, A.L.

1995-01-01

This report summarizes the sampling activities undertaken and the analytical results obtained in a concrete sampling and analyses study performed for the 300 Area Solvent Evaporator (300 ASE) closure site. The 300 ASE is identified as a Resource Conservation and Recovery Act (RCRA) treatment, storage, or disposal (TSD) unit that will be closed in accordance with the applicable laws and regulations. No constituents of concern were found in concentrations indicating contamination of the concrete by 300 ASE operations

Phase Behavior and Evaporation Profile of Tween 20 - Eugenol System. Effect of Different Alkane Chain Length and Solvent System

International Nuclear Information System (INIS)

Kassim, A.; Lim, W.H.; Kuangl, D.; Rusmawati, W.W.M.; Abdullah, A.H.; Teoh, S.P.

2003-01-01

The isotropic region of Tween 20/eugenol/n-alkane in aqueous systems was determined. The solubilisation trend of isotropic solution formed in the presence of eugenol was studied as a function of different alkyl chain length of n-alkane. The solubility of solvent in surfactant solution is dependent on their molecular polarity. An increase in n-alkane chain length (lower polarity) lead to smaller isotropic region which will affect the surfactant partitioning between the interface, the oil phase and the aqueous phase of the microemulsion as the oil chain length is varied. The changes of evaporation behaviour were affected strongly by the types of phases existed in the systems. The increment of n-alkane and water content led to higher evaporation rate. But the formation of w/o microemulsion would lower the evaporation rate because water molecules were trapped in the core of aggregates. In solubilisation system, evaporation rate is dependent on the solvent content and the interaction between Tween 20 and solvent molecules in the mixed composition. (author)

Morphological Evolution of Block Copolymer Particles: Effect of Solvent Evaporation Rate on Particle Shape and Morphology.

Science.gov (United States)

Shin, Jae Man; Kim, YongJoo; Yun, Hongseok; Yi, Gi-Ra; Kim, Bumjoon J

2017-02-28

Shape and morphology of polymeric particles are of great importance in controlling their optical properties or self-assembly into unusual superstructures. Confinement of block copolymers (BCPs) in evaporative emulsions affords particles with diverse structures, including prolate ellipsoids, onion-like spheres, oblate ellipsoids, and others. Herein, we report that the evaporation rate of solvent from emulsions encapsulating symmetric polystyrene-b-polybutadiene (PS-b-PB) determines the shape and internal nanostructure of micron-sized BCP particles. A distinct morphological transition from the ellipsoids with striped lamellae to the onion-like spheres was observed with decreasing evaporation rate. Experiments and dissipative particle dynamics (DPD) simulations showed that the evaporation rate affected the organization of BCPs at the particle surface, which determined the final shape and internal nanostructure of the particles. Differences in the solvent diffusion rates in PS and PB at rapid evaporation rates induced alignment of both domains perpendicular to the particle surface, resulting in ellipsoids with axial lamellar stripes. Slower evaporation rates provided sufficient time for BCP organization into onion-like structures with PB as the outermost layer, owing to the preferential interaction of PB with the surroundings. BCP molecular weight was found to influence the critical evaporation rate corresponding to the morphological transition from ellipsoid to onion-like particles, as well as the ellipsoid aspect ratio. DPD simulations produced morphologies similar to those obtained from experiments and thus elucidated the mechanism and driving forces responsible for the evaporation-induced assembly of BCPs into particles with well-defined shapes and morphologies.

A study of the evaporation of a solvent from a solution--application to writing ink aging.

Science.gov (United States)

Cantú, Antonio A

2012-06-10

When writing ink is placed on a substrate, a drying process begins. This process is dependent on the composition of the ink and of the substrate. Lociciro et al. provide an equation that describes the drying process based on models developed by earlier investigators. The work given here develops an equation for the drying process that is based on a different and rather simple model. This model considers the evaporation of a solution in an opened vertical container (e.g., a beaker) and consists of a volatile, non-hygroscopic solvent with a non-volatile solute dissolved in it. Three assumptions are made: (a) the rate of evaporation is proportional to the vapor pressure of the solution and to the solution's exposed surface area, (b) this solution vapor pressure is proportional to the solvent vapor pressure with the proportionality constant being the solvent mole fraction (Raoult's law), and (c) a small fraction of the solvent remains trapped in the solute after evaporation ceases. What results is a differential equation, which, when solved, gives the solvent weight W(t) as an implicit function. What emerges naturally from this treatment is the fact that the function W(t) can have a point of maximum acceleration. Prior to this point the drying process is fast and after this point, the drying process is slow. An approximation to W(t) is taken to be the sum of two exponential functions, one describing the fast drying region and the second describing the subsequent slow drying region. Upon including an additive constant, this approximation turns out to be similar to, but not the same as that provided by Lociciro et al. However, their equivalence is shown and then tested using the two inks examined by Lociciro et al. (the drying of a Bic and a Staedtler blue ballpoint ink). The examples of (solvent+solute) systems ("inks") given here consist of the solvent (2-phenoxyethanol) and a solute such as a dye (crystal violet) or a polymer resin such as synthetic resin SK or

Controlled Crystal Grain Growth in Mixed Cation-Halide Perovskite by Evaporated Solvent Vapor Recycling Method for High Efficiency Solar Cells.

Science.gov (United States)

Numata, Youhei; Kogo, Atsushi; Udagawa, Yosuke; Kunugita, Hideyuki; Ema, Kazuhiro; Sanehira, Yoshitaka; Miyasaka, Tsutomu

2017-06-07

We developed a new and simple solvent vapor-assisted thermal annealing (VA) procedure which can reduce grain boundaries in a perovskite film for fabricating highly efficient perovskite solar cells (PSCs). By recycling of solvent molecules evaporated from an as-prepared perovskite film as a VA vapor source, named the pot-roast VA (PR-VA) method, finely controlled and reproducible device fabrication was achieved for formamidinium (FA) and methylammonium (MA) mixed cation-halide perovskite (FAPbI 3 ) 0.85 (MAPbBr 3 ) 0.15 . The mixed perovskite was crystallized on a low-temperature prepared brookite TiO 2 mesoporous scaffold. When exposed to very dilute solvent vapor, small grains in the perovskite film gradually unified into large grains, resulting in grain boundaries which were highly reduced and improvement of photovoltaic performance in PSC. PR-VA-treated large grain perovskite absorbers exhibited stable photocurrent-voltage performance with high fill factor and suppressed hysteresis, achieving the best conversion efficiency of 18.5% for a 5 × 5 mm 2 device and 15.2% for a 1.0 × 1.0 cm 2 device.

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.

Fabrication of poly (lactic-co-glycolic acid) microcontainers using solvent evaporation with polydimethylsiloxane stencil

Science.gov (United States)

Kim, Chul Min; Byul Lee, Han; Kim, Jong Uk; Kim, Gyu Man

2017-12-01

We present a fabrication method using polydimethylsiloxane (PDMS) stencils and solvent evaporation to prepare microcontainers with a desired shape made from a biodegradable polymer. Poly(lactic-co-glycolic acid) (PLGA) was used for preparing microcontainers, but most polymers are applicable in the proposed method in which solvent evaporation is used to construct microstructures in confined spaces in the stencil. Microcontainers with various shapes were fabricated by controlling the stencil geometry. Furthermore, a porous structure could be prepared in a micromembrane using water porogen. The porous structure was observed using a field emission scanning electron microscope and mass transfer across the porous membrane was examined using a fluorescent dye. The flexibility of the PDMS stencil allowed the fabrication of microcontainers on a curved surface. Finally, it was demonstrated that microcontainers can be used to contain a localized cell culture. The viability and morphology of cultured cells were observed using confocal microscopy over a period of 3 weeks.

An evaporation-assisted dispersive liquid-liquid microextraction technique as a simple tool for high performance liquid chromatography tandem-mass spectrometry determination of insecticides in wine.

Science.gov (United States)

Timofeeva, Irina; Kanashina, Daria; Moskvin, Leonid; Bulatov, Andrey

2017-08-25

A sample pre-treatment technique based on evaporation-assisted dispersive liquid-liquid microextraction (EVA-DLLME), followed by HPLC-MS/MS has been developed for the determination of organophosphate insecticides (malathion, diazinon, phosalone) in wine samples. The procedure includes the addition of mixture of organic solvents (with density higher than water), consisting of the extraction (low density) and volatile (high density) solvents, to aqueous sample followed by heating of the mixture obtained, what promotes the volatile solvent evaporation and moving extraction solvent droplets from down to top of the aqueous sample and, as a consequence, microextraction of target analytes. To initiate the evaporation process an initiator is required. It was established that hexanol (extraction solvent) and dichloromethane (volatile solvent) mixture (1:1, v/v) provides effective microextraction of the insecticides from wine samples with recovery from 92 to 103%. The conditions of insecticides' microextraction such as selection of extraction solvent, ratio of hexanol/dichloromethane and hexanol/sample, type and concentration of initiator, and effect of ethanol as one of the main components of wine have been studied. Under optimal experimental conditions the linear detection ranges were found to be 10 -7 -10 -3 gL -1 for malathion, 10 -9 -10 -4 gL -1 for diazinon, and 10 -6 -10 -2 gL -1 for phosalone. The LODs, calculated from a blank test, based on 3σ, found to be 3×10 -8 gL -1 for malathion, 3×10 -10 gL -1 for diazinon and 3×10 -7 gL -1 for phosalone. The advantages of EVA-DLLME are the rapidity, simplicity, high sample throughput and low cost. As an outcome, the analytical results agreed fairly well with the results obtained by a reference GC-MS method. Copyright © 2017 Elsevier B.V. All rights reserved.

Growth of (CH$_3$)$_2$NH$_2$CuCl$_3$ single crystals using evaporation method with different temperatures and solvents

OpenAIRE

Chen, L. M.; Tao, W.; Zhao, Z. Y.; Li, Q. J.; Ke, W. P.; Wang, X. M.; Liu, X. G.; Fan, C.; Sun, X. F.

2013-01-01

The bulk single crystals of of low-dimensional magnet (CH$_3$)$_2$NH$_2$CuCl$_3$ (DMACuCl$_3$ or MCCL) are grown by a slow evaporation method with different kinds of solvents, different degrees of super-saturation of solution and different temperatures of solution, respectively. Among three kinds of solvent, methanol, alcohol and water, alcohol is found to be the best one for growing MCCL crystals because of its structural similarity to the raw materials and suitable evaporation rate. The bes...

Role of Bénard-Marangoni instabilities during solvent evaporation in polymer surface corrugations.

Science.gov (United States)

Bassou, N; Rharbi, Y

2009-01-06

Film formation through the drying of polymer solutions is a widely used process in laboratories and in many industrial applications such as coatings. One of the main goals of these applications is to control the film surface morphology. In many cases, evaporation has been found to yield corrugated patterns on the free surface of films. This has been interpreted in terms of either mechanical or hydrodynamic instabilities. In this article, we present experimental results where mesoscale 2D well-ordered surface corrugation patterns are formed during solvent evaporation from polystyrene/toluene solutions. The transformation of Benard-Marangoni instabilities into surface corrugation is studied during the entire drying process using particle tracking, 3D morphology analyses, etc. We show that the corrugation wavelength is controlled by the Benard-Marangoni instability, whereas the corrugation amplitude is controlled by a mechanism that involves a high evaporation rate.

Preparation of Risedronate Nanoparticles by Solvent Evaporation Technique

Directory of Open Access Journals (Sweden)

Eliska Vaculikova

2014-11-01

Full Text Available One approach for the enhancement of oral drug bioavailability is the technique of nanoparticle preparation. Risedronate sodium (Biopharmaceutical Classification System Class III was chosen as a model compound with high water solubility and low intestinal permeability. Eighteen samples of risedronate sodium were prepared by the solvent evaporation technique with sodium dodecyl sulfate, polysorbate, macrogol, sodium carboxymethyl cellulose and sodium carboxymethyl dextran as nanoparticle stabilizers applied in three concentrations. The prepared samples were characterized by dynamic light scattering and scanning electron microscopy. Fourier transform mid-infrared spectroscopy was used for verification of the composition of the samples. The particle size of sixteen samples was less than 200 nm. Polysorbate, sodium carboxymethyl dextran and macrogol were determined as the most favourable excipients; the particle size of the samples of risedronate with these excipients ranged from 2.8 to 10.5 nm.

Solvent-assisted polymer micro-molding

Institute of Scientific and Technical Information of China (English)

HAN LuLu; ZHOU Jing; GONG Xiao; GAO ChangYou

2009-01-01

The micro-molding technology has played an important role in fabrication of polymer micro-patterns and development of functional devices.In such a process,suitable solvent can swell or dissolve the polymer films to decrease their glass transition temperature (Tg) and viscosity and thereby improve flowing ability.Consequently,it is easy to obtain the 2D and 3D patterns with high fidelity by the solvent-assisted micro-molding.Compared with the high temperature molding,this technology overcomes some shortcomings such as shrinking after cooling,degradation at high temperature,difficulty in processing some functional materials having high Tg,etc.It can be applied to making patterns not only on polymer monolayers but also on polyelectrolyte multilayers.Moreover,the compressioninduced patterns on the multilayers are chemically homogenous but physically heterogeneous.In this review,the controlling factors on the pattern quality are also discussed,including materials of the mold,solvent,pressure,temperature and pattern density.

Quantification of organic solvents in aquatic toys and swimming learning devices and evaluation of their influence on the smell properties of the corresponding products.

Science.gov (United States)

Wiedmer, Christoph; Buettner, Andrea

2018-04-01

Based on the observation that the characteristic odour of inflatable aquatic toys for children is predominantly caused by residues of hazardous organic solvents, the concentrations of cyclohexanone, isophorone and phenol were determined in a selection of 20 products obtained from online suppliers located in Germany. Analytes were extracted with dichloromethane after the addition of non-labelled internal standards, and the volatile fraction was isolated using solvent-assisted flavour evaporation (SAFE). Extracts were then concentrated by Vigreux distillation and analysed by means of gas chromatography with mass spectrometric detection (GC-MS). Furthermore, each sample was evaluated regarding its specific olfactory properties by an expert sensory panel. While some samples did not contain significant amounts of solvents, cyclohexanone concentrations above the lower limit of quantification (LLOQ) were determined in nine samples with six samples containing high concentrations ranging from about 1 to 7 g/kg cyclohexanone. Isophorone concentrations above the LLOQ were observed in eight samples. Thereby, six products contained between 0.3 and 1.6 g/kg isophorone and the remaining two samples contained even about 5 g/kg isophorone, each. Likewise, phenol concentrations exceeded the LLOQ in 14 cases, with four samples containing elevated amounts ranging from about 140 to 280 mg/kg phenol.

Formation of coffee-stain patterns at the nanoscale: The role of nanoparticle solubility and solvent evaporation rate.

Science.gov (United States)

Zhang, Jianguo; Milzetti, Jasmin; Leroy, Frédéric; Müller-Plathe, Florian

2017-03-21

When droplets of nanoparticle suspension evaporate from surfaces, they leave behind a deposit of nanoparticles. The mechanism of evaporation-induced pattern formation in the deposit is studied by molecular dynamics simulations for sessile nanodroplets. The influence of the interaction between nanoparticles and liquid molecules and the influence of the evaporation rate on the final deposition pattern are addressed. When the nanoparticle-liquid interaction is weaker than the liquid-liquid interaction, an interaction-driven or evaporation-induced layer of nanoparticles appears at the liquid-vapor interface and eventually collapses onto the solid surface to form a uniform deposit independently of the evaporation rate. When the nanoparticle-liquid and liquid-liquid interactions are comparable, the nanoparticles are dispersed inside the droplet and evaporation takes place with the contact line pinned at a surface defect. In such a case, a pattern with an approximate ring-like shape is found with fast evaporation, while a more uniform distribution is observed with slower evaporation. When the liquid-nanoparticle interaction is stronger than the liquid-liquid interaction, evaporation always occurs with receding contact line. The final deposition pattern changes from volcano-like to pancake-like with decreasing evaporation rate. These findings might help to design nanoscale structures like nanopatterns or nanowires on surface through controlled solvent evaporation.

Asymmetric block copolymer membranes with ultrahigh porosity and hierarchical pore structure by plain solvent evaporation

KAUST Repository

Yu, H.

2016-09-14

Membranes with a hierarchical porous structure could be manufactured from a block copolymer blend by pure solvent evaporation. Uniform pores in a 30 nm thin skin layer supported by a macroporous structure were formed. This new process is attractive for membrane production because of its simplicity and the lack of liquid waste.

Asymmetric block copolymer membranes with ultrahigh porosity and hierarchical pore structure by plain solvent evaporation

KAUST Repository

Yu, H.; Qiu, Xiaoyan; Behzad, Ali Reza; Musteata, Valentina-Elena; Smilgies, D.-M.; Nunes, Suzana Pereira; Peinemann, Klaus-Viktor

2016-01-01

Membranes with a hierarchical porous structure could be manufactured from a block copolymer blend by pure solvent evaporation. Uniform pores in a 30 nm thin skin layer supported by a macroporous structure were formed. This new process is attractive for membrane production because of its simplicity and the lack of liquid waste.

Net expansion of dried demineralized dentin matrix produced by monomer/alcohol saturation and solvent evaporation.

Science.gov (United States)

Agee, Kelli A; Becker, Thomas D; Joyce, Anthony P; Rueggeberg, Frederick A; Borke, James L; Waller, Jennifer L; Tay, Franklin R; Pashley, David H

2006-11-01

The purpose of this work was to determine if nonaqueous methacrylate monomer/alcohol mixtures could expand dried collapsed demineralized dentin matrix. Thin disks (ca. 200 microm) of human dentin were demineralized and placed in wells beneath contact probes of linear variable differential transformers. The probes were placed on water-saturated expanded matrices to record the shrinkage associated with drying. Monomer mixtures containing hydroxyethyl methacrylate, 2,2-bis[4-(2-hydroxy-3 methacryloyloxy)propoxyphenyl] propane, or triethyleneglycol dimethacrylate were mixed with methanol or ethanol at alcohol/monomer mass fraction % of 90/10, 70/30, 50/50, or 30/70. They were randomly applied to the dried matrices to determine the rate and magnitude of expansion; then shrinkage was recorded during evaporation of the alcohols. The results indicated that matrix expansion was positively correlated with the Hoy's solubility parameters for hydrogen bonding forces (delta(h)) of the monomer/solvent mixtures (p methanol-containing than with ethanol-containing monomer mixtures. For the test solutions, triethyleneglycol dimethacrylate-containing mixtures produced the slowest rate of matrix expansion and hydroxyethyl methacrylate-containing mixtures the most rapid expansion. When the solvents were evaporated, the matrix shrank in proportion to the solvent content and the delta(h) of the monomer-solvent mixtures. The results indicate that expansion of dried, collapsed dentin matrices requires that the delta(h) of the mixtures be larger than 17 (J/cm(3))(1/2). The greater the delta(h) of the monomer solutions, the greater the rate and extent of expansion.

Evaporation mechanisms of MgO in laser assisted atom probe tomography

KAUST Repository

Mazumder, Baishakhi

2011-05-01

In this paper the field evaporation properties of bulk MgO and sandwiched MgO layers in Fe are compared using laser assisted Atom Probe Tomography. The comparison of flight time spectra gives an estimate of the evaporation times as a function of the wavelength and the laser energy. It is shown that the evaporation takes place in two steps on two different time scales in MgO. It is also shown that as long as the MgO layer is buried in Fe, the evaporation is dominated by the photon absorption in Fe layer at the tip apex. Eventually the evaporation process of MgO is discussed based on the difference between the bulk materials and the multilayer samples. © 2010 Elsevier B.V.

Evaporation mechanisms of MgO in laser assisted atom probe tomography

KAUST Repository

Mazumder, Baishakhi; Vella, Angela; Dé conihout, Bernard; Al-Kassab, Talaat

2011-01-01

In this paper the field evaporation properties of bulk MgO and sandwiched MgO layers in Fe are compared using laser assisted Atom Probe Tomography. The comparison of flight time spectra gives an estimate of the evaporation times as a function of the wavelength and the laser energy. It is shown that the evaporation takes place in two steps on two different time scales in MgO. It is also shown that as long as the MgO layer is buried in Fe, the evaporation is dominated by the photon absorption in Fe layer at the tip apex. Eventually the evaporation process of MgO is discussed based on the difference between the bulk materials and the multilayer samples. © 2010 Elsevier B.V.

Fabrication of mesoporous silica/polymer composites through solvent evaporation process and investigation of their excellent low thermal expansion property.

Science.gov (United States)

Suzuki, Norihiro; Kiba, Shosuke; Yamauchi, Yusuke

2011-03-21

We fabricate mesoporous silica/epoxy polymer composites through a solvent evaporation process. The easy penetration of the epoxy polymers into mesopores is achieved by using a diluted polymer solution including a volatile organic solvent. After the complete solvent evaporation, around 90% of the mesopores are estimated to be filled with the epoxy polymer chains. Here we carefully investigate the thermal expansion behavior of the obtained mesoporous silica/polymer composites. Thermal mechanical analysis (TMA) charts revealed that coefficient of linear thermal expansion (CTE) gradually decreases, as the amount of the doped mesoporous silica increases. Compared with spherical silica particle without mesopores, mesoporous silica particles show a greater effect on lowering the CTE values. Interestingly, it is found that the CTE values are proportionally decreased with the decrease of the total amount of the polymers outside the mesopores. These data demonstrate that polymers embedded inside the mesopores become thermally stable, and do not greatly contribute to the thermal expansion behavior of the composites.

Liquid phase solvent bonding of plastic microfluidic devices assisted by retention grooves.

Science.gov (United States)

Wan, Alwin M D; Sadri, Amir; Young, Edmond W K

2015-01-01

We report a novel method for achieving consistent liquid phase solvent bonding of plastic microfluidic devices via the use of retention grooves at the bonding interface. The grooves are patterned during the regular microfabrication process, and can be placed at the periphery of a device, or surrounding microfluidic features with open ports, where they effectively mitigate solvent evaporation, and thus substantially reduce poor bond coverage. This method is broadly applicable to a variety of plastics and solvents, and produces devices with high bond quality (i.e., coverage, strength, and microfeature fidelity) that are suitable for studies in physics, chemistry, and cell biology at the microscale.

Compressed air-assisted solvent extraction (CASX) for metal removal.

Science.gov (United States)

Li, Chi-Wang; Chen, Yi-Ming; Hsiao, Shin-Tien

2008-03-01

A novel process, compressed air-assisted solvent extraction (CASX), was developed to generate micro-sized solvent-coated air bubbles (MSAB) for metal extraction. Through pressurization of solvent with compressed air followed by releasing air-oversaturated solvent into metal-containing wastewater, MSAB were generated instantaneously. The enormous surface area of MSAB makes extraction process extremely fast and achieves very high aqueous/solvent weight ratio (A/S ratio). CASX process completely removed Cr(VI) from acidic electroplating wastewater under A/S ratio of 115 and extraction time of less than 10s. When synthetic wastewater containing Cd(II) of 50mgl(-1) was treated, A/S ratios of higher than 714 and 1190 could be achieved using solvent with extractant/diluent weight ratio of 1:1 and 5:1, respectively. Also, MSAB have very different physical properties, such as size and density, compared to the emulsified solvent droplets, making separation and recovery of solvent from treated effluent very easy.

Removal of VOCs from groundwater using membrane-assisted solvent extraction

International Nuclear Information System (INIS)

Hutter, J.C.; Vandegrift, G.F.; Nunez, L.; Redfield, D.H.

1992-01-01

A membrane-assisted solvent extraction (MASX) system coupled to a membrane-assisted distillation stripping (MADS) system for use in decontaminating groundwater is discussed. Volatile organic compounds (VOCs) are extracted in the MASX using a sunflower oil solvent. In the MADS, VOCs are stripped from the sunflower oil, and the oil is recycled to the MASX. Thermodynamic data for the sunflower oil-water-VOCs system were experimentally collected. Published membrane-mass transfer results along with these data were used to design the MASX and MADS modules

Single-flavour and two-flavour pairing in three-flavour quark matter

International Nuclear Information System (INIS)

Alford, Mark G; Cowan, Greig A

2006-01-01

We study single-flavour quark pairing ('self-pairing') in colour-superconducting phases of quark matter, paying particular attention to the difference between scenarios where all three flavours undergo single-flavour pairing, and scenarios where two flavours pair with each other ('2SC' pairing) and the remaining flavour self-pairs. We perform our calculations in the mean-field approximation using a pointlike four-fermion interaction based on single gluon exchange. We confirm the result from previous weakly-coupled-QCD calculations that when all three flavours self-pair the favoured channel for each is colour-spin-locked (CSL) pseudoisotropic pairing. However, we find that when the up and down quarks undergo 2SC pairing, they induce a colour chemical potential that disfavours the CSL phase. The strange quarks then self-pair in a 'polar' channel that breaks rotational invariance, although the CSL phase may survive in a narrow range of densities

Microwave-assisted silica-promoted solvent-free synthesis of ...

Indian Academy of Sciences (India)

method using microwave irradiation with an excellent yield. The newly ... Table 1. Silica promoted microwave-assisted solvent-free synthesis of quinazolinone ... Time (min). Yield (%)a ..... thanks SC/ST cell of Bangalore University for research.

Preparation and characterization of biodegradable magnetic carriers by single emulsion-solvent evaporation

Energy Technology Data Exchange (ETDEWEB)

Liu Xianqiao [Departments of Neurology and Surgery (Neurosurgery), University of Chicago Pritzker School of Medicine, Chicago, IL (United States); Kaminski, Michael D. [Chemical Engineering Division, Argonne National Laboratory, Argonne, IL (United States); Riffle, Judy S. [Department of Chemistry, Virginia Tech, Blacksburg, VA (United States); Chen Haitao [Departments of Neurology and Surgery (Neurosurgery), University of Chicago Pritzker School of Medicine, Chicago, IL (United States); Torno, Michael [Departments of Neurology and Surgery (Neurosurgery), University of Chicago Pritzker School of Medicine, Chicago, IL (United States); Finck, Martha R. [Chemical Engineering Division, Argonne National Laboratory, Argonne, IL (United States); Taylor, LaToyia [Departments of Neurology and Surgery (Neurosurgery), University of Chicago Pritzker School of Medicine, Chicago, IL (United States); Rosengart, Axel J. [Departments of Neurology and Surgery (Neurosurgery), University of Chicago Pritzker School of Medicine, Chicago, IL (United States)]. E-mail: arosenga@uchicago.edu

2007-04-15

This paper describes a single emulsion-solvent evaporation protocol to prepare PEGylated biodegradable/biocompatible magnetic carriers by utilizing hydrophobic magnetite and a mixture of poly(D,L lactide-co-glycolide) (PLGA) and poly(lactic acid-block-polyethylene glycol) (PLA-PEG) (26:1 by mass) polymers. We characterized the magnetic microspheres in terms of morphology, composite microstructure, size and size distribution, and magnetic properties. Results show that the preparation produces magnetic microspheres with a good spherical morphology, small size (mean diameter of 1.2-1.5 {mu}m) by means of large size distributions, and magnetizations up to 20-30 emu/g of microspheres.

Preparation and characterization of biodegradable magnetic carriers by single emulsion-solvent evaporation

International Nuclear Information System (INIS)

Liu Xianqiao; Kaminski, Michael D.; Riffle, Judy S.; Chen Haitao; Torno, Michael; Finck, Martha R.; Taylor, LaToyia; Rosengart, Axel J.

2007-01-01

This paper describes a single emulsion-solvent evaporation protocol to prepare PEGylated biodegradable/biocompatible magnetic carriers by utilizing hydrophobic magnetite and a mixture of poly(D,L lactide-co-glycolide) (PLGA) and poly(lactic acid-block-polyethylene glycol) (PLA-PEG) (26:1 by mass) polymers. We characterized the magnetic microspheres in terms of morphology, composite microstructure, size and size distribution, and magnetic properties. Results show that the preparation produces magnetic microspheres with a good spherical morphology, small size (mean diameter of 1.2-1.5 μm) by means of large size distributions, and magnetizations up to 20-30 emu/g of microspheres

Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing.

Science.gov (United States)

Yang, Ni; Hort, Joanne; Linforth, Robert; Brown, Keith; Walsh, Stuart; Fisk, Ian D

2013-11-15

The influence of choice of flavour solvent, propylene glycol (PG) or triacetin (TA), was investigated during accelerated shelf life (ASL) testing of shortcake biscuits. Specifically, the differential effect on the stability of added vanillin, the natural baked marker compound 5-(hydroxymethyl)furfural (HMF), specific markers of oxidative rancidity (2,4-decadienal, 2,4-heptadienal), and the structural parameters of hardness and fracturability. Significantly more HMF was formed during baking of biscuits prepared with TA; these biscuits were also more stable to oxidative degradation and loss of vanillin during ageing than biscuits prepared with PG. Fresh TA biscuits were significantly more brittle than fresh PG biscuits. There was no impact of solvent choice on hardness. Sensory evaluation of hardness, vanilla flavour and oily off-note was tested during ASL testing. There was no significant impact of storage on sensory ratings for either the PG or TA biscuits. Copyright © 2013 Elsevier Ltd. All rights reserved.

Growth of (CH 3) 2NH 2CuCl 3 single crystals using evaporation method with different temperatures and solvents

Science.gov (United States)

Chen, L. M.; Tao, W.; Zhao, Z. Y.; Li, Q. J.; Ke, W. P.; Wang, X. M.; Liu, X. G.; Fan, C.; Sun, X. F.

2010-10-01

The bulk single crystals of low-dimensional magnet (CH 3) 2NH 2CuCl 3 (DMACuCl 3 or MCCL) are grown by a slow evaporation method with different kinds of solvents, different degrees of super-saturation of solution and different temperatures of solution, respectively. Among three kinds of solvent, methanol, alcohol and water, alcohol is found to be the best one for growing MCCL crystals because of its structural similarity to the raw materials and suitable evaporation rate. The best growth temperature is in the vicinity of 35 °C. The problem of the crystals deliquescing in air has been solved through recrystallization process. The crystals are characterized by means of X-ray diffraction, specific heat and magnetic susceptibility.

Resonant Infrared Matrix-Assisted Pulsed Laser Evaporation Of Inorganic Nanoparticles And Organic/Inorganic Hybrid Nanocomposites

Science.gov (United States)

Pate, Ryan; Lantz, Kevin R.; Dhawan, Anuj; Vo-Dinh, Tuan; Stiff-Roberts, Adrienne D.

2010-10-01

In this research, resonant infrared matrix-assisted pulsed laser evaporation (RIR-MAPLE) has been used to deposit different classes of inorganic nanoparticles, including bare, un-encapsulated ZnO and Au nanoparticles, as well as ligand-encapsulated CdSe colloidal quantum dots (CQDs). RIR-MAPLE has been used for thin-film deposition of different organic/inorganic hybrid nanocomposites using some of these inorganic nanoparticles, including CdSe CQD-poly[2-methoxy-5-(2'-ethylhexyloxy)-1,4-(1-cyanovinylene)phenylene] (MEH-CN-PPV) nanocomposites and Au nanoparticle-poly(methyl methacrylate) (PMMA) nanocomposites. The unique contribution of this research is that a technique is demonstrated for the deposition of organic-based thin-films requiring solvents with bond energies that do not have to be resonant with the laser energy. By creating an emulsion of solvent and ice in the target, RIR-MAPLE using a 2.94 μm laser can deposit most material systems because the hydroxyl bonds in the ice component of the emulsion matrix are strongly resonant with the 2.94 μm laser. In this way, the types of materials that can be deposited using RIR-MAPLE has been significantly expanded. Furthermore, materials with different solvent bond energies can be co-deposited without concern for material degradation and without the need to specifically tune the laser energy to each material solvent bond energy, thereby facilitating the realization of organic/inorganic hybrid nanocomposite thin-films. In addition to the structural characterization of the inorganic nanoparticle and hybrid nanocomposite thin-films deposited using this RIR-MAPLE technique, optical characterization is presented to demonstrate the potential of such films for optoelectronic device applications.

Resonant Infrared Matrix-Assisted Pulsed Laser Evaporation Of Inorganic Nanoparticles And Organic/Inorganic Hybrid Nanocomposites

International Nuclear Information System (INIS)

Pate, Ryan; Lantz, Kevin R.; Stiff-Roberts, Adrienne D.; Dhawan, Anuj; Vo-Dinh, Tuan

2010-01-01

In this research, resonant infrared matrix-assisted pulsed laser evaporation (RIR-MAPLE) has been used to deposit different classes of inorganic nanoparticles, including bare, un-encapsulated ZnO and Au nanoparticles, as well as ligand-encapsulated CdSe colloidal quantum dots (CQDs). RIR-MAPLE has been used for thin-film deposition of different organic/inorganic hybrid nanocomposites using some of these inorganic nanoparticles, including CdSe CQD-poly[2-methoxy-5-(2'-ethylhexyloxy )-1,4-(1-cyanovinylene)phenylene](MEH-CN-PPV) nanocomposites and Au nanoparticle-poly(methyl methacrylate)(PMMA) nanocomposites. The unique contribution of this research is that a technique is demonstrated for the deposition of organic-based thin-films requiring solvents with bond energies that do not have to be resonant with the laser energy. By creating an emulsion of solvent and ice in the target, RIR-MAPLE using a 2.94 μm laser can deposit most material systems because the hydroxyl bonds in the ice component of the emulsion matrix are strongly resonant with the 2.94 μm laser. In this way, the types of materials that can be deposited using RIR-MAPLE has been significantly expanded. Furthermore, materials with different solvent bond energies can be co-deposited without concern for material degradation and without the need to specifically tune the laser energy to each material solvent bond energy, thereby facilitating the realization of organic/inorganic hybrid nanocomposite thin-films. In addition to the structural characterization of the inorganic nanoparticle and hybrid nanocomposite thin-films deposited using this RIR-MAPLE technique, optical characterization is presented to demonstrate the potential of such films for optoelectronic device applications.

Update-processing steam generator cleaning solvent at Palo Verde

International Nuclear Information System (INIS)

Peters, G.

1996-01-01

Framatome Technologies Inc.(FTI) recently completed the steam generator chemical cleanings at the Palo Verde Nuclear Generating Station Units 1, 2 and 3. Over 500,000 gallons of low-level radioactive solvents were generated during these cleanings and were processed on-site. Chemical cleaning solutions containing high concentrations of organic chelating wastes are difficult to reduce in volume using standard technologies. The process that was ultimately used at Palo Verde involved three distinct processing steps: The evaporation step was conducted using FTI's submerged combustion evaporator (SCE) that has also been successfully used at Arkansas Nuclear One - Unit 1, Three Mile Island - Unit 1, and Oconee on similar waste. The polishing step of the distillate used ultrafiltration (UF) and reverse osmosis (RO) technology that was also used extensively by Ontario Hydro to assist in their processing of chemical cleaning solvent. This technology, equipment, and operations personnel were provided by Zenon Environmental, Inc. The concentrate from the evaporator was absorbed with a special open-quotes peat mossclose quotes based media that allowed it to be shipped and buried at the Environcare of Utah facility. This is the first time that this absorption media or burial site has been used for chemical cleaning solvent

Identification of flavour additives in tobacco products to develop a flavour library

Science.gov (United States)

Krüsemann, Erna JZ; Visser, Wouter F; Cremers, Johannes WJM; Pennings, Jeroen LA; Talhout, Reinskje

2018-01-01

Objectives This study combines chemical analysis and flavour descriptions of flavour additives used in tobacco products, and provides a starting point to build an extensive library of flavour components, useful for product surveillance. Methods Headspace gas chromatography-mass spectrometry (GC-MS) was used to compare 22 commercially available tobacco products (cigarettes and roll-your-own) expected to have a characterising flavour and 6 commercially available products not expected to have a characterising flavour with 5 reference products (natural tobacco leaves and research cigarettes containing no flavour additives). The flavour components naturally present in the reference products were excluded from components present in commercially available products containing flavour additives. A description of the remaining flavour additives was used for categorisation. Results GC-MS measurements of the 33 tobacco products resulted in an overview of 186 chemical compounds. Of these, 144 were solely present in commercially available products. These 144 flavour additives were described using 62 different flavour descriptors extracted from flavour databases, which were categorised into eight groups largely based on the definition of characterising flavours from the European Tobacco Product Directive: fruit, spice, herb, alcohol, menthol, sweet, floral and miscellaneous. Conclusions We developed a method to identify and describe flavour additives in tobacco products. Flavour additives consist of single flavour compounds or mixtures of multiple flavour compounds, and different combinations of flavour compounds can cause a certain flavour. A flavour library helps to detect flavour additives that are characteristic for a certain flavour, and thus can be useful for regulation of flavours in tobacco and related products. PMID:28190004

Plasma-assisted co-evaporation of {beta}-indium sulfide thin films

Energy Technology Data Exchange (ETDEWEB)

Kosaraju, Sreenivas; Marino, Joseph A.; Harvey, John A.; Wolden, Colin A. [Department of Chemical Engineering, Colorado School of Mines, Golden, CO 80401 (United States)

2006-05-05

This paper describes the development of plasma-assisted co-evaporation (PACE) for the formation of {beta}-In{sub 2}S{sub 3} thin films. Indium was supplied by conventional thermal evaporation, while the chalcogen gas precursor (H{sub 2}S) was activated using an inductively coupled plasma (ICP) source. Using a combination of optical emission spectroscopy and mass spectrometry it was shown that the ICP effectively dissociated H{sub 2}S, producing atomic sulfur. Transport modeling was used to quantify the flux distributions of the co-evaporated metal and the plasma-generated species impinging the substrate. Model predictions were validated by measurements of deposition rate and film properties. Substantial improvements in both materials utilization and substrate temperature reduction were realized with respect to conventional co-evaporation. {beta}-In{sub 2}S{sub 3} was formed as low as 100{sup o}C and it was observed that quality was a strong function of S/In ratio. The grain size decreased and the optical band gap increased as the substrate temperature was reduced. (author)

Identification of flavour additives in tobacco products to develop a flavour library.

Science.gov (United States)

Krüsemann, Erna Jz; Visser, Wouter F; Cremers, Johannes Wjm; Pennings, Jeroen LA; Talhout, Reinskje

2018-01-01

This study combines chemical analysis and flavour descriptions of flavour additives used in tobacco products, and provides a starting point to build an extensive library of flavour components, useful for product surveillance. Headspace gas chromatography-mass spectrometry (GC-MS) was used to compare 22 commercially available tobacco products (cigarettes and roll-your-own) expected to have a characterising flavour and 6 commercially available products not expected to have a characterising flavour with 5 reference products (natural tobacco leaves and research cigarettes containing no flavour additives). The flavour components naturally present in the reference products were excluded from components present in commercially available products containing flavour additives. A description of the remaining flavour additives was used for categorisation. GC-MS measurements of the 33 tobacco products resulted in an overview of 186 chemical compounds. Of these, 144 were solely present in commercially available products. These 144 flavour additives were described using 62 different flavour descriptors extracted from flavour databases, which were categorised into eight groups largely based on the definition of characterising flavours from the European Tobacco Product Directive: fruit, spice, herb, alcohol, menthol, sweet, floral and miscellaneous. We developed a method to identify and describe flavour additives in tobacco products. Flavour additives consist of single flavour compounds or mixtures of multiple flavour compounds, and different combinations of flavour compounds can cause a certain flavour. A flavour library helps to detect flavour additives that are characteristic for a certain flavour, and thus can be useful for regulation of flavours in tobacco and related products. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

Diclofenac sodium-loaded solid lipid nanoparticles prepared by emulsion/solvent evaporation method

Energy Technology Data Exchange (ETDEWEB)

Liu Dongfei; Jiang Sunmin [Nanjing Medical University, School of Pharmacy (China); Shen Hong [Nanjing Brain Hospital Affiliated to Nanjing Medical University, Neuro-Psychiatric Institute (China); Qin Shan; Liu Juanjuan; Zhang Qing; Li Rui, E-mail: chongloutougao@gmail.com; Xu Qunwei, E-mail: qunweixu@163.com [Nanjing Medical University, School of Pharmacy (China)

2011-06-15

The preparation of solid lipid nanoparticles (SLNs) suffers from the drawback of poor incorporation of water-soluble drugs. The aim of this study was therefore to assess various formulation and process parameters to enhance the incorporation of a water-soluble drug (diclofenac sodium, DS) into SLNs prepared by the emulsion/solvent evaporation method. Results showed that the entrapment efficiency (EE) of DS was increased to approximately 100% by lowering the pH of dispersed phase. The EE of DS-loaded SLNs (DS-SLNs) had been improved by the existence of cosurfactants and increment of PVA concentration. Stabilizers and their combination with PEG 400 in the dispersed phase also resulted in higher EE and drug loading (DL). EE increased and DL decreased as the phospholipid/DS ratio became greater, while the amount of DS had an opposite effect. Ethanol turned out to be the ideal solvent making DS-SLNs. EE and DL of DS-SLNs were not affected by either the stirring speed or the viscosity of aqueous and dispersed phase. According to the investigations, drug solubility in dispersion medium played the most important role in improving EE.

Nanoparticle Thin Films for Gas Sensors Prepared by Matrix Assisted Pulsed Laser Evaporation

Directory of Open Access Journals (Sweden)

Roberto Rella

2009-04-01

Full Text Available The matrix assisted pulsed laser evaporation (MAPLE technique has been used for the deposition of metal dioxide (TiO2, SnO2 nanoparticle thin films for gas sensor applications. For this purpose, colloidal metal dioxide nanoparticles were diluted in volatile solvents, the solution was frozen at the liquid nitrogen temperature and irradiated with a pulsed excimer laser. The dioxide nanoparticles were deposited on Si and Al2O3 substrates. A rather uniform distribution of TiO2 nanoparticles with an average size of about 10 nm and of SnO2 nanoparticles with an average size of about 3 nm was obtained, as demonstrated by high resolution scanning electron microscopy (SEM-FEG inspections. Gas-sensing devices based on the resistive transduction mechanism were fabricated by depositing the nanoparticle thin films onto suitable rough alumina substrates equipped with interdigitated electrical contacts and heating elements. Electrical characterization measurements were carried out in controlled environment. The results of the gas-sensing tests towards low concentrations of ethanol and acetone vapors are reported. Typical gas sensor parameters (gas responses, response/recovery time, sensitivity, and low detection limit towards ethanol and acetone are presented.

Nanoparticle thin films for gas sensors prepared by matrix assisted pulsed laser evaporation.

Science.gov (United States)

Caricato, Anna Paola; Luches, Armando; Rella, Roberto

2009-01-01

The matrix assisted pulsed laser evaporation (MAPLE) technique has been used for the deposition of metal dioxide (TiO(2), SnO(2)) nanoparticle thin films for gas sensor applications. For this purpose, colloidal metal dioxide nanoparticles were diluted in volatile solvents, the solution was frozen at the liquid nitrogen temperature and irradiated with a pulsed excimer laser. The dioxide nanoparticles were deposited on Si and Al(2)O(3) substrates. A rather uniform distribution of TiO(2) nanoparticles with an average size of about 10 nm and of SnO(2) nanoparticles with an average size of about 3 nm was obtained, as demonstrated by high resolution scanning electron microscopy (SEM-FEG) inspections. Gas-sensing devices based on the resistive transduction mechanism were fabricated by depositing the nanoparticle thin films onto suitable rough alumina substrates equipped with interdigitated electrical contacts and heating elements. Electrical characterization measurements were carried out in controlled environment. The results of the gas-sensing tests towards low concentrations of ethanol and acetone vapors are reported. Typical gas sensor parameters (gas responses, response/recovery time, sensitivity, and low detection limit) towards ethanol and acetone are presented.

Evaporation of Sunscreen Films: How the UV Protection Properties Change.

Science.gov (United States)

Binks, Bernard P; Brown, Jonathan; Fletcher, Paul D I; Johnson, Andrew J; Marinopoulos, Ioannis; Crowther, Jonathan M; Thompson, Michael A

2016-06-01

We have investigated the evaporation of thin sunscreen films and how the light absorption and the derived sun protection factor (SPF) change. For films consisting of solutions of common UV filters in propylene glycol (PG) as solvent, we show how evaporation generally causes three effects. First, the film area can decrease by dewetting leading to a transient increase in the average film thickness. Second, the film thins by evaporative loss of the solvent. Third, precipitation of the UV filter occurs when solvent loss causes the solubility limit to be reached. These evaporation-induced changes cause the UV absorbance of the film to decrease with resultant loss of SPF over the time scale of the evaporation. We derive an approximate model which accounts semiquantitatively for the variation of SPF with evaporation. Experimental results for solutions of different UV filters on quartz, different skin mimicking substrates, films with added nanoparticles, films with an added polymer and films with fast-evaporating decane as solvent (instead of slow evaporating PG) are discussed and compared with model calculations. Addition of either nanoparticles or polymer suppress film dewetting. Overall, it is hoped that the understanding gained about the mechanisms whereby film evaporation affects the SPF will provide useful guidance for the formulation of more effective sunscreens.

Dynamics of a slowly evaporating solvent-polymer mixture with a deformable upper surface

KAUST Repository

Hennessy, M. G.

2014-06-17

This paper examines how surface deformations affect the stability of a slowly evaporating solvent-polymer mixture. The destabilizing effect of surface-tension variations arising from evaporation-induced concentration gradients and the counteracting influence of mean gravity and surface tension are incorporated into the mathematical model. A linear stability analysis that takes advantage of the separation between the characteristic time scales of the slowly evolving base state and the perturbations is carried out in combination with numerical solutions of the linearized system. It is shown that the onset of instability can occur for Marangoni numbers that are much lower than the critical value for a non-deformable surface. Moreover, two types of Marangoni instabilities appear in the system: one is associated with the traditional stationary instability, and the other is an oscillatory instability that is not present for a non-deformable liquid surface. A region of the parameter space where the oscillatory instability dominates is identified and used to formulate appropriate conditions for future experiments. © 2014 The authors 2014. Published by Oxford University Press on behalf of the Institute of Mathematics and its Applications. All rights reserved.

Dynamics of a slowly evaporating solvent-polymer mixture with a deformable upper surface

KAUST Repository

Hennessy, M. G.; Munch, A.

2014-01-01

This paper examines how surface deformations affect the stability of a slowly evaporating solvent-polymer mixture. The destabilizing effect of surface-tension variations arising from evaporation-induced concentration gradients and the counteracting influence of mean gravity and surface tension are incorporated into the mathematical model. A linear stability analysis that takes advantage of the separation between the characteristic time scales of the slowly evolving base state and the perturbations is carried out in combination with numerical solutions of the linearized system. It is shown that the onset of instability can occur for Marangoni numbers that are much lower than the critical value for a non-deformable surface. Moreover, two types of Marangoni instabilities appear in the system: one is associated with the traditional stationary instability, and the other is an oscillatory instability that is not present for a non-deformable liquid surface. A region of the parameter space where the oscillatory instability dominates is identified and used to formulate appropriate conditions for future experiments. © 2014 The authors 2014. Published by Oxford University Press on behalf of the Institute of Mathematics and its Applications. All rights reserved.

Study of flavour compounds from orange juices by HS-SPME and GC-MS

Science.gov (United States)

Schmutzer, G.; Avram, V.; Covaciu, F.; Feher, I.; Magdas, A.; David, L.; Moldovan, Z.

2013-11-01

The flavour of the orange juices, which gives the taste and odour of the product, is an important criterion about the products quality for consumers. A fresh single strength and two commercial orange juices (obtained from concentrate) flavour profile were studied using a selective and sensitive gas chromatography - mass spectrometry (GC-MS) analytical system, after a solvent free, single step preconcentration and extraction technique, the headspace solid phase microextraction (HP-SPME). In the studied orange juices 55 flavour compounds were detected and classified as belonging to the esters, alcohols, ketones, monoterpenes and sesquiterpenes chemical families. The fresh single strength orange juice was characterized by high amount of esters, monoterpenes and sesquiterpenes. Limonene and valencene were the most abundant flavours in this fresh natural orange juice. Alcohols and ketones were found in higher concentration in the commercial orange juices made from concentrate, than in the single strength products. Nevertheless, in commercial juices the most abundant flavour was limonene and α-terpineol. The results highlight clear differences between fresh singles strength orange juice and juice from concentrate. The orange juices reconstructed from concentrate, made in Romania, present low quantity of flavour compounds, suggesting the absence or a low rearomatization process, but extraneous components were not detected.

Nonaqueous Dispersion Formed by an Emulsion Solvent Evaporation Method Using Block-Random Copolymer Surfactant Synthesized by RAFT Polymerization.

Science.gov (United States)

Ezaki, Naofumi; Watanabe, Yoshifumi; Mori, Hideharu

2015-10-27

As surfactants for preparation of nonaqueous microcapsule dispersions by the emulsion solvent evaporation method, three copolymers composed of stearyl methacrylate (SMA) and glycidyl methacrylate (GMA) with different monomer sequences (i.e., random, block, and block-random) were synthesized by reversible addition-fragmentation chain transfer (RAFT) polymerization. Despite having the same comonomer composition, the copolymers exhibited different functionality as surfactants for creating emulsions with respective dispersed and continuous phases consisting of methanol and isoparaffin solvent. The optimal monomer sequence for the surfactant was determined based on the droplet sizes and the stabilities of the emulsions created using these copolymers. The block-random copolymer led to an emulsion with better stability than obtained using the random copolymer and a smaller droplet size than achieved with the block copolymer. Modification of the epoxy group of the GMA unit by diethanolamine (DEA) further decreased the droplet size, leading to higher stability of the emulsion. The DEA-modified block-random copolymer gave rise to nonaqueous microcapsule dispersions after evaporation of methanol from the emulsions containing colored dyes in their dispersed phases. These dispersions exhibited high stability, and the particle sizes were small enough for application to the inkjet printing process.

Iron microencapsulation in gum tragacanth using solvent evaporation method.

Science.gov (United States)

Asghari-Varzaneh, Elham; Shahedi, Mohammad; Shekarchizadeh, Hajar

2017-10-01

In this study iron salt (FeSO 4 ·7H 2 O) was microencapsulated in gum tragacanth hydrogel using solvent evaporation method. Three significant parameters (ferrous sulfate content, content of gum tragacanth, and alcohol to mixture ratio) were optimized by response surface methodology to obtain maximum encapsulation efficiency. Ferrous sulfate content, 5%, content of gum tragacanth, 22%, and alcohol to mixture ratio, 11:1 was determined to be the optimum condition to reach maximum encapsulation efficiency. Microstructure of iron microcapsules was thoroughly monitored using scanning electron microscopy (SEM). The microphotographs indicated two distinct crystalline and amorphous structures in the microcapsules. This structure was confirmed by X-ray diffraction (XRD) pattern of microcapsules. Fourier transform infrared (FTIR) spectra of iron microcapsules identified the presence of iron in the tragacanth microcapsules. The average size of microcapsules was determined by particle size analyzer. Release assessment of iron in simulated gastric fluid showed its complete release in stomach which is necessary for its absorption in duodenum. However, the use of encapsulated iron in gum tragacanth in watery foods is rather recommended due to the fast release of iron in water. Copyright © 2017 Elsevier B.V. All rights reserved.

Ultrasound-Assisted Extraction: Effect of Extraction Time and Solvent ...

African Journals Online (AJOL)

Purpose: To investigate the influence of extraction conditions assisted by ultrasound on the quality of extracts obtained from Mesembryanthemum edule shoots. Methods: The extraction procedure was carried out in an ultrasonic bath. The effect of two solvents (methanol and ethanol) and two extraction times (5 and 10 min) ...

Effect of evaporation of solvents from one-step, self-etching adhesives

DEFF Research Database (Denmark)

Furuse, Adilson Yoshio; Peutzfeldt, Anne; Asmussen, Erik

2008-01-01

PURPOSE: To investigate whether and to what extent the bonding capacity of one-step, self-etching adhesives is influenced by the degree to which solvent is evaporated. MATERIALS AND METHODS: Seven one-step, self-etching adhesives were tested (Adper Prompt L-Pop, Clearfil S3 Bond, Futurabond NR, G....... After being stored in water at 37 degrees C for 1 week, the bonded specimens were broken in shear. Failure modes were evaluated under stereomicroscope. RESULTS: Air-blowing duration and brand of adhesive both had an effect on shear bond strength. An interaction was found between adhesive and air...... failures were observed with shorter air-blowing durations. A significant negative correlation between number of adhesive failures and bond strength was found. CONCLUSION: On the basis of this in vitro study, it may be concluded that the one-step, self-etching adhesives evaluated were sensitive to degree...

Flavour-flavour learning occurs automatically and only in hungry participants.

Science.gov (United States)

Brunstrom, Jeffrey M; Fletcher, Hollie Z

2008-01-28

A novel flavour may become liked if it is presented repeatedly and in combination with a second flavour that is already liked. Conceptually, this 'flavour-flavour learning' is important, because it can account for many of our everyday food and flavour preferences. However, relatively little is known about the underlying process because learning paradigms have lacked reliability. Based on previous research we explored whether learning is determined by three variables; i) hunger state, ii) demand and contingency awareness, and iii) dietary restraint. Participants (male n=15/female n=15) consumed three different and novel-tasting fruit teas. One of the teas had a non-caloric sweetener added (CS+) and two were unsweetened (CS-). Before and after this training the participants ranked their preference for unsweetened versions of the three teas. We found that the training increased preference for the CS+ relative to the CS- teas. However, this effect was only found in hungry participants. We also found little evidence that learning was related to whether the participants could identify (recognition test) the specific tea that had been sweetened during training, suggesting that the underlying process is automatic and it operates outside conscious awareness. Learning was not predicted by dietary restraint (measured using the DEBQ-R scale). Together, these findings provide further evidence for a linkage between flavour-flavour learning and flavour-nutrient learning.

Alcohol-flavoured tobacco products.

Science.gov (United States)

Jackler, Robert K; VanWinkle, Callie K; Bumanlag, Isabela M; Ramamurthi, Divya

2018-05-01

In 2009, the Food and Drug Administration (FDA) banned characterising flavours in cigarettes (except for menthol) due to their appeal to teen starter smokers. In August 2016, the agency deemed all tobacco products to be under its authority and a more comprehensive flavour ban is under consideration. To determine the scope and scale of alcohol-flavoured tobacco products among cigars & cigarillos, hookahs and electronic cigarettes (e-cigarettes). Alcohol-flavoured tobacco products were identified by online search of tobacco purveyors' product lines and via Google search cross-referencing the various tobacco product types versus a list of alcoholic beverage flavours (eg, wine, beer, appletini, margarita). 48 types of alcohol-flavoured tobacco products marketed by 409 tobacco brands were identified. Alcohol flavours included mixed drinks (n=25), spirits (11), liqueurs (7) and wine/beer (5). Sweet and fruity tropical mixed drink flavours were marketed by the most brands: piña colada (96), mojito (66) and margarita (50). Wine flavours were common with 104 brands. Among the tobacco product categories, brands offering alcohol-flavoured e-cigarettes (280) were most numerous, but alcohol-flavoured products were also marketed by cigars & cigarillos (88) and hookah brands (41). Brands by major tobacco companies (eg, Philip Morris, Imperial Tobacco) were well represented among alcohol-flavoured cigars & cigarillos with five companies offering a total of 17 brands. The widespread availability of alcohol-flavoured tobacco products illustrates the need to regulate characterising flavours on all tobacco products. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

Characterization of lysozyme films produced by matrix assisted pulsed laser evaporation (MAPLE)

DEFF Research Database (Denmark)

Purice, Andreea; Schou, Jørgen; Kingshott, Peter

2007-01-01

Thin lysozyme films of thickness up to more than 100 nm have been produced in a dry environment by MAPLE (matrix assisted pulsed laser evaporation) from a water ice matrix. Analysis of the films demonstrates that a significant part of the lysozyme molecules is transferred to the substrate without...

Performance of evaporator-collector and air collector in solar assisted heat pump dryer

International Nuclear Information System (INIS)

Hawlader, M.N.A.; Rahman, S.M.A.; Jahangeer, K.A.

2008-01-01

A solar assisted heat pump dryer has been designed, fabricated and tested. This paper presents the performance of the evaporator-collector and the air collector when operated under the same meteorological conditions. ASHRAE standard procedure for collector testing has been followed. The evaporator-collector of the heat pump is acting directly as the solar collector, and the temperature of the refrigerant at the inlet to the evaporator-collector always remained below the ambient temperature. Because of the rejection of sensible and latent heats of air at the dehumidifier, the temperature at the inlet to the air collector is lower than that of the ambient air. Hence, the thermal efficiency of the air collector also increases due to a reduction of losses from the collector. The efficiencies of the evaporator-collector and the air collector were found to vary between 0.8-0.86 and 0.7-0.75, respectively, when operated under the meteorological conditions of Singapore

Spin coating of an evaporating polymer solution

KAUST Repository

Münch, Andreas; Please, Colin P.; Wagner, Barbara

2011-01-01

and centrifugal forces and evaporation of the solvent. In the model both the diffusivity of the solvent in the polymer and the viscosity of the mixture are very rapidly varying functions of the solvent mass fraction. Guided by numerical solutions an asymptotic

Investigation of microwave assisted drying of samples and evaporation of aqueous solutions in trace element analysis

Energy Technology Data Exchange (ETDEWEB)

Maichin, B.; Knapp, G. [Technische Univ., Graz (Austria). Inst. fuer Analytische Chemie, Mikro- und Radiochemie; Kettisch, P. [Anton Paar GmbH, Graz (Austria)

2000-01-01

Investigations of microwave assisted drying of sample materials and microwave assisted evaporation of aqueous sample solutions and acidic digestion residues were accomplished by means of special rotors for the microwave digestion system MULTIWAVE. To check the results obtained by microwave assisted drying, the samples were also conventionally dried at 105 C in an oven. The following samples have been dried: 10 g each of meat, fish, apple, cucumber, potato, mustard, yogurt, clay and marl; 1 g each of certified reference material TORT 2 (lobster hepatopancreas), BCR 278 (mussel tissue) and BCR 422 (cod muscle); 500 g garden mould. Microwave assisted drying takes 40 min for organic samples and 30 min for inorganic material. Important is a slow increase of microwave power during the first 20 min. The results agree well with conventional drying at 105 C. Losses of As, Se and Hg have been investigated for 3 CRMs. Only Se shows losses in the range of 20%. Losses of As, Be, Cd, Co, Cr, Cu, Fe, Hg, Li, Mg, Mn, Mo, Ni, Pb, Sb, Se, Sr, Ti, Tl, V and Zn after evaporation of aqueous samples and acidic solutions after wet digestion, respectively, have been investigated. 50 mL aqueous solution was evaporated almost to dryness within 25 min. The recovery of Hg is 40-50%, of Se 90-95% and of the other elements 97-102%. 0.2 g each of TORT 2, BCR 278 and BCR 422 have been digested with 4 mL nitric acid and 1 mL hydrochloric acid by means of the microwave digestion system MULTIWAVE. The digestion residue was evaporated almost to dryness and dissolved again in 10 mL diluted nitric acid. In this case no element losses have been observed. The measured concentration of As, Cd, Cu, Fe, Mn, Hg, Pb, Mo, Ni, Se, Sr, V and Zn agree very well with the certified values. An important prerequisite for good recoveries is not to evaporate the solutions to complete dryness. (orig.)

Solvent-assisted dispersive micro-SPE by using aminopropyl-functionalized magnetite nanoparticle followed by GC-PID for quantification of parabens in aqueous matrices.

Science.gov (United States)

Abbasghorbani, Maryam; Attaran, Abdolmohammad; Payehghadr, Mahmood

2013-01-01

In this research, solvent-assisted dispersive micro-SPE was introduced as a simple modified technique for the determination of parabens in water and cosmetic samples. Aminopropyl-functionalized magnetite nanoparticles (MNPs) were successfully synthesized and applied. GC with photoionization detector was used for the separation and detection of parabens. In this method, hexylacetate (15 μL) as a solvent and aminopropyl-functionalized MNPs (5 μg) as a sorbent were added to an aqueous sample (10 mL) and then the sample was sonicated. Dispersed magnetite was collected in the bottom of the conical tube by using a strong magnet and then ACN was added as a desorption solvent. Forty microliters of this solvent was transferred into a microvial and then acetic anhydride and pyridine were added, thus derivatization was performed by acetic anhydride. After evaporation, 1 μL of derivatized sample was injected into a gas chromatograph for analysis. Several important parameters, such as kind of organic solvent, desorption solvent and volume, amount of aminopropyl-functionalized MNPs and effect of salt addition were investigated. Under optimum conditions, the limits of detection achieved were between 50 and 300 ng/L, with RSDs (n = 5) lower than 8%. Under the optimum conditions, the enrichment factors ranged from 217 to 1253 and the extraction recoveries ranged from 10 to 62%. The recoveries were obtained for the analytes in river water and mouthwash solution and hand cream in the range of 87-103%. The advantages of proposed method are simplicity of operation, rapidity, high extraction yields, and environmental friendly character. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Formation of functionalized nanoclusters by solvent evaporation and their effect on the physicochemical properties of dental composite resins.

Science.gov (United States)

Rodríguez, Henry A; Giraldo, Luis F; Casanova, Herley

2015-07-01

The aim of this work was to study the effect of silica nanoclusters (SiNC), obtained by a solvent evaporation method and functionalized by 3-methacryloxypropyltrimethoxysilane (MPS) and MPS+octyltrimethoxysilane (OTMS) (50/50wt/wt), on the rheological, mechanical and sorption properties of urethane dimethylacrylate (UDMA)/triethylenglycol dimethacrylate (TEGDMA) (80/20wt/wt) resins blend. Silica nanoparticles (SiNP) were silanized with MPS or MPS+OTMS (50/50wt/wt) and incorporated in an UDMA-isopropanol mix to produce functionalized silica nanoclusters after evaporating the isopropanol. The effect of functionalized SiNC on resins rheological properties was determined by large and small deformation tests. Mechanical, thermal, sorption and solubility properties were evaluated for composite materials. The UDMA/TEGDMA (80/20wt/wt) resins blend with added SiNC (ca. 350nm) and functionalized with MPS showed a Newtonian flow behavior associated to their spheroidal shape, whereas the resins blend with nanoclusters silanized with MPS+OTMS (50/50wt/wt) (ca. 400nm) showed a shear-thinning behavior due to nanoclusters irregular shape. Composite materials prepared with bare silica nanoclusters showed lower compressive strength than functionalized silica nanoclusters. MPS functionalized nanoclusters showed better mechanical properties but higher water sorption than functionalized nanoclusters with both silane coupling agents, MPS and OTMS. The solvent evaporation method applied to functionalized nanoparticles showed to be an alternative way to the sinterization method for producing nanoclusters, which improved some dental composite mechanical properties and reduced water sorption. The shape of functionalized silica nanoclusters showed to have influence on the rheological properties of SiNC resin suspensions and the mechanical and sorption properties of light cured composites. Copyright © 2015 Academy of Dental Materials. Published by Elsevier Ltd. All rights reserved.

Meat flavour

International Nuclear Information System (INIS)

Rosset, R.; Liger, P.; Roussel-Ciquard, N.

1978-01-01

For the consumer, meat is characterized by a certain number of organoleptic qualities; among them, flavour -that is to say the association of both odour and taste- plays a leading part. This property is based upon a great number of chemical components: some volatile components are responsible for the aroma and some non-volatile ones for the taste. These substances are either made or released during the heating of the meat on account of components called precursors which are produced during the aging of the meat. The two main reactions which preside over the elaboration of flavour are: the Maillard's reaction and the autooxidation reactions. Meat flavour is associated with the animal characteristics; it is influenced by the ante- and post mortem treatments as well as by the technological treatments for storing it. The use of synthetical flavours is to be considered as possible in the future [fr

Lepton-flavour violation in a Pati-Salam model with gauged flavour symmetry

Energy Technology Data Exchange (ETDEWEB)

Feldmann, Thorsten; Luhn, Christoph; Moch, Paul [Theoretische Physik 1, Naturwissenschaftlich-Technische Fakultät,Universität Siegen, Walter-Flex-Straße 3, 57068 Siegen (Germany)

2016-11-11

Combining Pati-Salam (PS) and flavour symmetries in a renormalisable setup, we devise a scenario which produces realistic masses for the charged leptons. Flavour-symmetry breaking scalar fields in the adjoint representations of the PS gauge group are responsible for generating different flavour structures for up- and down-type quarks as well as for leptons. The model is characterised by new heavy fermions which mix with the Standard Model quarks and leptons. In particular, the partners for the third fermion generation induce sizeable sources of flavour violation. Focusing on the charged-lepton sector, we scrutinise the model with respect to its implications for lepton-flavour violating processes such as μ→eγ, μ→3e and muon conversion in nuclei.

Comparison of Flavour and Volatile Flavour Compounds of Mixed Elderberry Juices

Directory of Open Access Journals (Sweden)

Eva Vítová

2015-01-01

Full Text Available The aim of this work was to find the best composition for fruit drink based on elderberries with optimal flavour characteristics. For this purpose elderberry juice was mixed with various fruit juices (grape, black currant, apple, orange, carrot in various ratios, flavour was evaluated sensorially and instrumentally as the content of aroma compounds. Five flavour characteristics (sweet, acid/sour, bitter, astringent, characteristic elderberry, off-flavour, odour, texture (mouth-feel, colour and overall acceptability were evaluated sensorially using scale. Aroma compounds were extracted by solid phase microextraction and assessed by gas chromatography with flame ionization detection and gas chromatography-mass spectrometry. The significant differences (P < 0.05 in flavour were found between samples, which could be explained by differences in their volatile profiles. In total 57 compounds were identified in fruit juices and included 20 alcohols, 10 aldehydes, 8 ketones, 7 acids, 7 esters and 5 other compounds. Alcohols were quantitatively the most important group of all juices. The grape-elderberry juice, in optimum ratio 7:3 (70% v/v of elderberry, was proposed for practical use owing to the pleasant sweetish, elderberry flavour, and excellent other sensory characteristics.

Microwave-assisted clean synthesis of amides via aza-wittig reaction under solvent-free condition

Energy Technology Data Exchange (ETDEWEB)

Sathishkumar, Murugan; Nagarajan, Sangaraiah; Velan, Poovan Shanmuga; Dinesh, Murugan; Ponnuswamy, Alagusundaram [Department of Organic Chemistry, School of Chemistry, Madurai Kamaraj University, Tamilnadu (India)

2011-09-15

A solvent-free microwave-assisted coupling of phosphazenes with acyl chlorides or carboxylic anhydrides in presence of triethylphosphite has been accomplished resulting in a clean synthesis of amides in good yields. Unlike the prevailing time-consuming solution phase methodologies employing chlorinated solvents, benzene (carcinogenic), etc, the present protocol is an eco friendly, rapid and simple approach. (author)

Understanding flavour at the LHC

CERN Multimedia

CERN. Geneva

2008-01-01

Huge progress in flavour physics has been achieved by the two B-factories and the Tevatron experiments. This progress has, however, deepened the new physics flavour puzzle: If there is new physics at the TeV scale, why aren't flavour changing neutral current processes enhanced by orders of magnitude compared to the standard model predictions? The forthcoming ATLAS and CMS experiments can potentially solve this puzzle. Perhaps even more surprisingly, these experiments can potentially lead to progress in understanding the standard model flavour puzzle: Why is there smallness and hierarchy in the flavour parameters? Thus, a rich and informative flavour program is awaiting us not only in the flavour-dedicated LHCb experiment, but also in the high-pT ATLAS and CMS experiments.

Spin coating of an evaporating polymer solution

KAUST Repository

Münch, Andreas

2011-01-01

We consider a mathematical model of spin coating of a single polymer blended in a solvent. The model describes the one-dimensional development of a thin layer of the mixture as the layer thins due to flow created by a balance of viscous forces and centrifugal forces and evaporation of the solvent. In the model both the diffusivity of the solvent in the polymer and the viscosity of the mixture are very rapidly varying functions of the solvent mass fraction. Guided by numerical solutions an asymptotic analysis reveals a number of different possible behaviours of the thinning layer dependent on the nondimensional parameters describing the system. The main practical interest is in controlling the appearance and development of a "skin" on the polymer where the solvent concentration reduces rapidly on the outer surface leaving the bulk of the layer still with high concentrations of solvent. In practice, a fast and uniform drying of the film is required. The critical parameters controlling this behaviour are found to be the ratio of the diffusion to advection time scales ε, the ratio of the evaporation to advection time scales δ and the ratio of the diffusivity of the pure polymer and the initial mixture exp(-1/γ). In particular, our analysis shows that for very small evaporation with δ

Preparation and physicochemical characteristics of polylactide microspheres of emamectin benzoate by modified solvent evaporation/extraction method.

Science.gov (United States)

Zhang, Shao Fei; Chen, Peng Hao; Zhang, Fei; Yang, Yan Fang; Liu, De Kun; Wu, Gang

2013-12-18

Emamectin benzoate is highly effective against insect pests and widely used in the world. However, its biological activity is limited because of high resistance of target insects and rapid degradation speed in fields. Preparation and physicochemical characterization of degradable microcapsules of emamectin benzoate were studied by modified solvent evaporation/extraction method using polylactide (PLA) as wall material. The influence of different compositions of the solvent in internal organic phase and external aqueous phase on diameter, span, pesticide loading, and entrapment rate of the microspheres was investigated. The results indicated that the process of solvent extraction and the formation of the microcapsules would be accelerated by adding water-miscible organic solvents such as ethyl ether, acetone, ethyl acetate, or n-butanol into internal organic phase and external aqueous phase. Accelerated formation of the microcapsules would result in entrapment rates of emamectin benzoate increased to as high as 97%. In addition, by adding ethanol into the external aqueous phase, diameters would reduce to 6.28 μm, whereas the loading efficiency of emamectin benzoate did not increase. The PLA microspheres prepared under optimum conditions were smoother and more spherical. The degradation rate in PLA microspheres of emamectin benzoate on the 10th day was 4.29 ± 0.74%, whereas the degradation rates of emamectin benzoate in methanol solution and solid technical material were 46.3 ± 2.11 and 22.7 ± 1.51%, respectively. The PLA skeleton had combined with emamectin benzoate in an amorphous or molecular state by using differential scanning calorimetry (DSC) determination. The results indicated that PLA microspheres of emamectin benzoate with high entrapment rate, loading efficiency, and physicochemical characteristics could be obtained by adding water-miscible organic solvents into the internal organic phase and external aqueous phase.

Growth of thin fullerene films by matrix assisted pulsed laser evaporation

DEFF Research Database (Denmark)

Canulescu, Stela; Schou, Jørgen; Fæster, Søren

C60 fullerene thin films of average thickness of more than 100 nm on silicon substrates can be produced in vacuum by matrix-assisted pulsed laser evaporation (MAPLE). A 355 nm Nd:YAG laser was directed onto a frozen target of anisole with a concentration of 0.67 wt% C60. At laser fluences below 1.......5 J/cm2 the dominant fraction of the film molecules are C60 transferred to the substrate without any fragmentation. For high fluences high-resolution SEM images of MAPLE deposited films reveal large circular features on the surface with high amount of material concentrated at edges. These features......, observed over a wide range of laser fluences, are caused by ejection of large matrix-fullerene liquid droplets into the gas-phase and subsequent deposition. At similar laser energies, but using an unfocused laser beam, MAPLE favours evaporation of matrix and organic molecules, resulting in films...

Modified two-step emulsion solvent evaporation technique for fabricating biodegradable rod-shaped particles in the submicron size range.

Science.gov (United States)

Safari, Hanieh; Adili, Reheman; Holinstat, Michael; Eniola-Adefeso, Omolola

2018-05-15

Though the emulsion solvent evaporation (ESE) technique has been previously modified to produce rod-shaped particles, it cannot generate small-sized rods for drug delivery applications due to the inherent coupling and contradicting requirements for the formation versus stretching of droplets. The separation of the droplet formation from the stretching step should enable the creation of submicron droplets that are then stretched in the second stage by manipulation of the system viscosity along with the surface-active molecule and oil-phase solvent. A two-step ESE protocol is evaluated where oil droplets are formed at low viscosity followed by a step increase in the aqueous phase viscosity to stretch droplets. Different surface-active molecules and oil phase solvents were evaluated to optimize the yield of biodegradable PLGA rods. Rods were assessed for drug loading via an imaging agent and vascular-targeted delivery application via blood flow adhesion assays. The two-step ESE method generated PLGA rods with major and minor axis down to 3.2 µm and 700 nm, respectively. Chloroform and sodium metaphosphate was the optimal solvent and surface-active molecule, respectively, for submicron rod fabrication. Rods demonstrated faster release of Nile Red compared to spheres and successfully targeted an inflamed endothelium under shear flow in vitro and in vivo. Copyright © 2018 Elsevier Inc. All rights reserved.

Processing of C60 thin films by Matrix-Assisted Pulsed Laser Evaporation (MAPLE)

DEFF Research Database (Denmark)

Canulescu, Stela; Schou, Jørgen; Fæster, Søren

2011-01-01

Thin films of fullerenes (C60) were deposited onto silicon using matrix-assisted pulsed laser evaporation (MAPLE). The deposition was carried out from a frozen homogeneous dilute solution of C60 in anisole (0.67 wt%), and over a broad range of laser fluences, from 0.15 J/cm2 up to 3.9 J/cm2. MAPLE...

Production of active lysozyme films by matrix assisted pulsed laser evaporation at 355 nm

DEFF Research Database (Denmark)

Purice, Andreea; Schou, Jørgen; Kingshott, P.

2007-01-01

Thin lysozyme films have been produced in a dry environment by MAPLE (matrix assisted pulsed laser evaporation) from a water ice matrix irradiated by laser light at 355 nm above the absorption threshold of the protein. A significant part of the lysozyme molecules are transferred to the film without...

Design challenges for matrix assisted pulsed laser evaporation and infrared resonant laser evaporation equipment

Science.gov (United States)

Greer, James A.

2011-11-01

Since the development of the Matrix Assisted Pulsed Laser Evaporation (MAPLE) process by the Naval Research Laboratory (NRL) in the late 1990s, MAPLE has become an active area of research for the deposition of a variety of polymer, biological, and organic thin films. As is often the case with advancements in thin-film deposition techniques new technology sometimes evolves by making minor or major adjustments to existing deposition process equipment and techniques. This is usually the quickest and least expensive way to try out new ideas and to "push the envelope" in order to obtain new and unique scientific results as quickly as possible. This process of "tweaking" current equipment usually works to some degree, but once the new process is further refined overall designs for a new deposition tool based on the critical attributes of the new process typically help capitalize more fully on the all the salient features of the new and improved process. This certainly has been true for the MAPLE process. In fact the first MAPLE experiments the polymer/solvent matrix was mixed and poured into a copper holder held at LN2 temperature on a laboratory counter top. The holder was then quickly placed onto a LN2 cooled reservoir in a vacuum deposition chamber and placed in a vertical position on a LN2 cooled stage and pumped down as quickly as possible. If the sample was not placed into the chamber quickly enough the frozen matrix would melt and drip into the bottom of the chamber onto the chambers main gate valve making a bit of a mess. However, skilled and motivated scientists usually worked quickly enough to make this process work most of the time. The initial results from these experiments were encouraging and led to several publications which sparked considerable interest in this newly developed technique Clearly this approach provided the vision that MAPLE was a viable deposition process, but the equipment was not optimal for conducting MAPLE experiments on a regular basis

Mere exposure and flavour-flavour learning increase 2-3 year-old children's acceptance of a novel vegetable.

Science.gov (United States)

Hausner, Helene; Olsen, Annemarie; Møller, Per

2012-06-01

Vegetable consumption is low among many children. This study compared the efficacy of the exposure learning strategies mere exposure, flavour-flavour and flavour-nutrient learning in changing children's intake of a novel vegetable. An unmodified artichoke purée was served at pre-testing. Hereafter children were exposed 10 times to unmodified purée (mere exposure, n=32), a sweetened purée (flavour-flavour learning, n=33) or an energy dense purée with added fat (flavour-nutrient learning, n=39). Unmodified and sweet purée contained approximately 200 kJ/100g; the energy dense purée 580 kJ/100g. The unmodified purée was served again at post-testing, 3 and 6 months after last exposure to monitor long-term effects of learning. Intake of purée increased in the mere exposure and flavour-flavour condition, and was unchanged in the flavour-nutrient condition. Mere exposure changed children's intake by the 5th exposure, flavour-flavour learning by the 10th. Mere exposure led to the largest increase in intake of unmodified purée at post-test and over 6 months. Children following flavour-flavour learning consumed more of the sweet purée than of unmodified purée. About 30-40% of the children were resistant to acceptance changes. The results of this study imply that mere exposure and flavour-flavour learning are powerful strategies for changing children's acceptance of a novel vegetable, even though a substantial number of children are resistant to these types of exposure learning. Copyright © 2012 Elsevier Ltd. All rights reserved.

Enhancing radiolytic stability upon concentration of tritium-labeled pharmaceuticals utilizing centrifugal evaporation.

Science.gov (United States)

Marques, Rosemary; Helmy, Roy; Waterhouse, David

2015-05-30

Tritium radiopharmaceuticals are often used in drug development because of their desirable specific activity. The inherent instability of these radioactive tracers often leads to a requirement to purify prior to use. Purification methodologies such as preparative chromatography and solid/liquid extractions often utilize water as a solvent, which is not suitable for long-term storage and necessitates removal. Rotary evaporation has traditionally been utilized for the removal of this unwanted solvent, however, this method has been shown to lead to decomposition of the tritium species in some cases. Centrifugal evaporation is a milder concentration method which has been demonstrated to effectively remove solvents. In this study, we show that centrifugal evaporation leads to effective concentration of tritium samples without the decomposition typically observed by rotary evaporation. Copyright © 2015 John Wiley & Sons, Ltd.

Production of a transparent lavender flavour nanocapsule aqueous solution and pyrolysis characteristics of flavour nanocapsule.

Science.gov (United States)

Zhu, Guangyong; Xiao, Zuobing; Zhou, Rujun; Feng, Nienie

2015-07-01

Flavour plays an important role and has been widely used in many products. Usually, the components of flavour are volatile and the sensory perception can be changed as a result of volatilization, heating, oxidation and chemical interactions. Encapsulation can prevent the loss of volatile aromatic ingredients, provide protection and enhance the stability of the core materials. This work concentrated on production of a transparent lavender flavour nanocapsule aqueous solution. The results showed that a transparent lavender flavour microcapsule aqueous solution can be produced using hydroxypropyl-β-cyclodextrin (HP-β-CD) as wall material. The combination and interaction of flavour and wall materials were investigated by pyrolysis. Pyrolysis characteristics and kinetic parameters of the flavour nanocapsule were determined. During thermal degradation of blank HP-β-CD and flavour-HP-β-CD inclusion complex, three main stages can be distinguished. Due to the vaporization of lavender flavour encapsulated in HP-β-CD, the thermogravimetric (TG) curve of blank HP-β-CD shows a leveling-off from room temperature to 269 °C, while the TG curve of flavour-HP-β-CD inclusion complex is downward sloping in this temperature range. The kinetic parameters are helpful in understanding the mechanism of molecular recognition between hosts and guests.

Flavour physics and flavour symmetries after the first LHC phase

International Nuclear Information System (INIS)

Barbieri, R.; Buttazzo, D.; Sala, F.; Straub, D.M.

2014-01-01

Based on flavour symmetries only, there are two ways to give rise to an effective description of flavour physics in the quark sector close to the CKM picture: one is based on U(3)_q×U(3)_u×U(3)_d (or equivalent) and the other on U(2)_q×U(2)_u×U(2)_d (or equivalent). In this context we analyze the current status of flavour physics measurements and we compare their impact, in the specific case of supersymmetry, with the direct searches of new particles at the LHC, present or foreseen

Performance analysis of a ground-assisted direct evaporative cooling air conditioner

Energy Technology Data Exchange (ETDEWEB)

Heidarinejad, Ghassem; Khalajzadeh, Vahid [Department of Mechanical Engineering, Tarbiat Modares University, P.O. Box 14115-143, Tehran (Iran); Delfani, Shahram [Building and Housing Research Center (BHRC), P O Box 13145-1696, Tehran (Iran)

2010-11-15

In this paper, the results of performance analysis of a ground-assisted hybrid evaporative cooling system in Tehran have been discussed. A Ground Coupled Circuit (GCC) provides the necessary pre-cooling effects, enabling a Direct Evaporative Cooler (DEC) that cools the air even below its wet-bulb temperature. The GCC includes four vertical ground heat exchangers (GHE) which were arrayed in series configuration. In order to have an accurate prediction of the optimum performance of a GCC, a computational fluid dynamic simulation was performed. Simulation results revealed that the combination of GCC and DEC system could provide comfort condition whereas DEC alone did not. Based on the simulation results the cooling effectiveness of a hybrid system is more than 100%. Thus, this novel hybrid system could decrease the air temperature below the ambient wet-bulb temperature. This environmentally clean and energy efficient system can be considered as an alternative to the mechanical vapor compression systems. (author)

Matrix Assisted Pulsed Laser Evaporation for growth of fullerene thin films

DEFF Research Database (Denmark)

Canulescu, Stela; Schou, Jørgen; Fæster Nielsen, Søren

C60 fullerene thin films of average thickness of more than 100 nm can be produced in vacuum by matrix-assisted pulsed laser evaporation (MAPLE). A 355 nm Nd:YAG laser was directed onto a frozen target of anisole with a concentration of 0.67 wt% C60. At laser fluences below 1.5 J/cm2, a dominant...... fraction of the film molecules are C60 transferred to the substrate without any fragmentation. Highresolution SEM images of MAPLE deposited films reveal large circular droplets on the surface with high amount of material concentrated at edges (Fig. 1A). These features, observed over a wide range of laser...... fluences, are caused by ejection of large matrix-fullerene liquid droplets into the gas-phase and subsequent deposition. At similar laser energies, but using an unfocused laser beam, MAPLE favours evaporation of matrix and organic molecules, resulting in production of films with smooth surfaces and minimal...

Gauged Lepton Flavour

CERN Document Server

Alonso, R.; Gavela, M.B.; Grinstein, B.; Merlo, L.; Quilez, P.

2016-12-22

The gauging of the lepton flavour group is considered in the Standard Model context and in its extension with three right-handed neutrinos. The anomaly cancellation conditions lead to a Seesaw mechanism as underlying dynamics for all leptons; requiring in addition a phenomenologically viable setup leads to Majorana masses for the neutral sector: the type I Seesaw Lagrangian in the Standard Model case and the inverse Seesaw in the extended model. Within the minimal extension of the scalar sector, the Yukawa couplings are promoted to scalar fields in the bifundamental of the flavour group. The resulting low-energy Yukawa couplings are proportional to inverse powers of the vacuum expectation values of those scalars; the protection against flavour changing neutral currents differs from that of Minimal Flavor Violation. In all cases, the $\\mu-\\tau$ flavour sector exhibits rich and promising phenomenological signals.

Active control of evaporative solution deposition by means of modulated gas phase convection

NARCIS (Netherlands)

Wedershoven, H.M.J.M.; Deuss, K.R.M.; Fantin, C.; Zeegers, J.C.H.; Darhuber, A.A.

2018-01-01

In solution processing, functional materials are dissolved or dispersed in a solvent and deposited typically as a thin liquid film on a substrate. After evaporation of the solvent, a dry layer remains. We propose an ‘active’, non-contact technique for evaporative pattern formation that does not

Development of novel zein-sodium caseinate nanoparticle (ZP)-stabilized emulsion films for improved water barrier properties via emulsion/solvent evaporation.

Science.gov (United States)

Wang, Li-Juan; Yin, Ye-Chong; Yin, Shou-Wei; Yang, Xiao-Quan; Shi, Wei-Jian; Tang, Chuan-He; Wang, Jin-Mei

2013-11-20

This work attempted to develop novel high barrier zein/SC nanoparticle (ZP)-stabilized emulsion films through microfluidic emulsification (ZPE films) or in combination with solvent (ethyl acetate) evaporation techniques (ZPE-EA films). Some physical properties, including tensile and optical properties, water vapor permeability (WVP), and surface hydrophobicity, as well as the microstructure of ZP-stabilized emulsion films were evaluated and compared with SC emulsion (SCE) films. The emulsion/solvent evaporation approach reduced lipid droplets of ZP-stabilized emulsions, and lipid droplets of ZP-stabilized emulsions were similar to or slightly lower than that of SC emulsions. However, ZP- and SC-stabilized emulsion films exhibited a completely different microstructure, nanoscalar lipid droplets were homogeneously distributed in the ZPE film matrix and interpenetrating protein-oil complex networks occurred within ZPE-EA films, whereas SCE films presented a heterogeneous microstructure. The different stabilization mechanisms against creaming or coalescence during film formation accounted for the preceding discrepancy of the microstructures between ZP-and SC-stabilized emulsion films. Interestingly, ZP-stabilized emulsion films exhibited a better water barrier efficiency, and the WVP values were only 40-50% of SCE films. A schematic representation for the formation of ZP-stabilized emulsion films was proposed to relate the physical performance of the films with their microstructure and to elucidate the possible forming mechanism of the films.

Density Changes in the Optimized CSSX Solvent System

Energy Technology Data Exchange (ETDEWEB)

Lee, D.D.

2002-11-25

Density increases in caustic-side solvent extraction (CSSX) solvent have been observed in separate experimental programs performed by different groups of researchers. Such changes indicate a change in chemical composition. Increased density adversely affects separation of solvent from denser aqueous solutions present in the CSSX process. Identification and control of factors affecting solvent density are essential for design and operation of the centrifugal contactors. The goals of this research were to identify the factors affecting solvent density (composition) and to develop correlations between easily measured solvent properties (density and viscosity) and the chemical composition of the solvent, which will permit real-time determination and adjustment of the solvent composition. In evaporation experiments, virgin solvent was subjected to evaporation under quiescent conditions at 25, 35, and 45 C with continuously flowing dry air passing over the surface of the solvent. Density and viscosity were measured periodically, and chemical analysis was performed on the solvent samples. Chemical interaction tests were completed to determine if any chemical reaction takes place over extended contact time that changes the composition and/or physical properties. Solvent and simulant, solvent and strip solution, and solvent and wash solution were contacted continuously in agitated flasks. They were periodically sampled and the density measured (viscosity was also measured on some samples) and then submitted to the Chemical Sciences Division of Oak Ridge National Laboratory for analysis by nuclear magnetic resonance (NMR) spectrometry and high-performance liquid chromatography (HPLC) using the virgin solvent as the baseline. Chemical interaction tests showed that solvent densities and viscosities did not change appreciably during contact with simulant, strip, or wash solution. No effects on density and viscosity and no chemical changes in the solvent were noted within

Top-flavoured dark matter in Dark Minimal Flavour Violation

Energy Technology Data Exchange (ETDEWEB)

Blanke, Monika; Kast, Simon [Institut für Kernphysik, Karlsruhe Institute of Technology,Hermann-von-Helmholtz-Platz 1, D-76344 Eggenstein-Leopoldshafen (Germany); Institut für Theoretische Teilchenphysik, Karlsruhe Institute of Technology,Engesserstraße 7, D-76128 Karlsruhe (Germany)

2017-05-31

We study a simplified model of top-flavoured dark matter in the framework of Dark Minimal Flavour Violation. In this setup the coupling of the dark matter flavour triplet to right-handed up-type quarks constitutes the only new source of flavour and CP violation. The parameter space of the model is restricted by LHC searches with missing energy final states, by neutral D meson mixing data, by the observed dark matter relic abundance, and by the absence of signal in direct detection experiments. We consider all of these constraints in turn, studying their implications for the allowed parameter space. Imposing the mass limits and coupling benchmarks from collider searches, we then conduct a combined analysis of all the other constraints, revealing their non-trivial interplay. Especially interesting is the combination of direct detection and relic abundance constraints, having a severe impact on the structure of the dark matter coupling matrix. We point out that future bounds from upcoming direct detection experiments, such as XENON1T, XENONnT, LUX-ZEPLIN, and DARWIN, will exclude a large part of the parameter space and push the DM mass to higher values.

Ballistic Evaporation and Solvation of Helium Atoms at the Surfaces of Protic and Hydrocarbon Liquids.

Science.gov (United States)

Johnson, Alexis M; Lancaster, Diane K; Faust, Jennifer A; Hahn, Christine; Reznickova, Anna; Nathanson, Gilbert M

2014-11-06

Atomic and molecular solutes evaporate and dissolve by traversing an atomically thin boundary separating liquid and gas. Most solutes spend only short times in this interfacial region, making them difficult to observe. Experiments that monitor the velocities of evaporating species, however, can capture their final interactions with surface solvent molecules. We find that polarizable gases such as N2 and Ar evaporate from protic and hydrocarbon liquids with Maxwell-Boltzmann speed distributions. Surprisingly, the weakly interacting helium atom emerges from these liquids at high kinetic energies, exceeding the expected energy of evaporation from salty water by 70%. This super-Maxwellian evaporation implies in reverse that He atoms preferentially dissolve when they strike the surface at high energies, as if ballistically penetrating into the solvent. The evaporation energies increase with solvent surface tension, suggesting that He atoms require extra kinetic energy to navigate increasingly tortuous paths between surface molecules.

Formation of thin film like assembly of exfoliated C3N4 nanoflakes by solvent non-evaporative method using centrifuge

Science.gov (United States)

Tejasvi, Ravi; Basu, Suddhasatwa

2017-12-01

A simple method for depositing a thin film of nanomaterial on a substrate using centrifugation technique has been developed, whereby solvent evaporation is prevented and solvent reuse is possible. The centrifuge technique of deposition yields uniform, smooth thin film irrespective of substrate surface texture. The deposited TiO2/eC3N4 film studied, through field emission scanning electron microscope, atomic force microscope, and optical surface profilometer, shows variation in surface roughness on the basis of centrifugation speeds. Initially film coverage improves and surface roughness decreases with the increase in rpm of the centrifuge and the surface roughness slightly increases with further increase in rpm. The photoelectrochemical studies of TiO2/eC3N4 films suggest that the centrifuge technique forms better heterojunctions compared to that by spin coating technique leading to enhanced photoelectrochemical water splitting.

Efficient synthesis of sulfonamide derivatives on solid supports catalyzed using solvent-free and microwave-assisted methods

Energy Technology Data Exchange (ETDEWEB)

Camargo-Ordonez, Argelia; Moreno-Reyes, Christian; Olazaran-Santibanez, Fabian; Martinez-Hernandez, Sheila; Bocanegra-Garcia, Virgilio; Rivera, Gildardo [Universidad Autonoma de Tamaulipas, Reynosa (Mexico). Dep. de Farmacia y Quimica Medicinal

2011-07-01

In this work we report the synthesis of sulfonamide derivatives using a conventional procedure and with solid supports, such as silica gel, florisil, alumina, 4A molecular sieves, montmorillonite KSF, and montmorillonite K10 using solvent-free and microwave-assisted methods. Our results show that solid supports have a catalytic activity in the formation of sulfonamide derivatives. We found that florisil, montmorillonite KSF, and K10 could be used as inexpensive alternative catalysts that are easily separated from the reaction media. Additionally, solvent-free and microwave-assisted methods were more efficient in reducing reaction time and in increasing yield. (author)

Efficient synthesis of sulfonamide derivatives on solid supports catalyzed using solvent-free and microwave-assisted methods

International Nuclear Information System (INIS)

Camargo-Ordonez, Argelia; Moreno-Reyes, Christian; Olazaran-Santibanez, Fabian; Martinez-Hernandez, Sheila; Bocanegra-Garcia, Virgilio; Rivera, Gildardo

2011-01-01

In this work we report the synthesis of sulfonamide derivatives using a conventional procedure and with solid supports, such as silica gel, florisil, alumina, 4A molecular sieves, montmorillonite KSF, and montmorillonite K10 using solvent-free and microwave-assisted methods. Our results show that solid supports have a catalytic activity in the formation of sulfonamide derivatives. We found that florisil, montmorillonite KSF, and K10 could be used as inexpensive alternative catalysts that are easily separated from the reaction media. Additionally, solvent-free and microwave-assisted methods were more efficient in reducing reaction time and in increasing yield. (author)

Influence of instrument conditions on the evaporation behavior of uranium dioxide with UV laser-assisted atom probe tomography

International Nuclear Information System (INIS)

2015-01-01

Atom probe tomography (APT) provides the ability to detect subnanometer chemical variations spatially with high accuracy. Due to its ability to spatially characterize chemistry in non-conducting materials, such as oxides, provides the opportunity to characterize stoichiometry, which strongly is tied to material performance. However, accuracy has been correlated with instrument run parameters. A systematic study of the effect of laser energy, temperature, and detection rate is performed on the evaporation behavior of a model oxide, uranium dioxide (UO 2 ). Modifying the detection rate and temperature did not affect its evaporation behavior as laser energy. It was discovered that three laser evaporation regimes are present in UO 2 . Very low laser energy produces a behavior similar to DC-field evaporation, moderate laser energy produces the desired laser assisted field evaporation and high laser energy produces thermal effects in the evaporation behavior. Laser energy had the greatest impact on evaporation and the optimal instrument condition for UO 2 was determined to be 50K, 10 pJ laser energy, 0.3% detection rate, and a 100 kHz repetition rate. These conditions provide the best combination of mass resolution, accurate stoichiometry, and evaporation behavior.

The Flavour Portal to Dark Matter

CERN Document Server

Calibbi, Lorenzo; Zaldivar, Bryan

2015-01-01

We present a class of models in which dark matter (DM) is a fermionic singlet under the Standard Model (SM) gauge group but is charged under a symmetry of flavour that acts as well on the SM fermions. Interactions between DM and SM particles are mediated by the scalar fields that spontaneously break the flavour symmetry, the so-called flavons. In the case of gauged flavour symmetries, the interactions are also mediated by the flavour gauge bosons. We first discuss the construction and the generic features of this class of models. Then a concrete example with an abelian flavour symmetry is considered. We compute the complementary constraints from the relic abundance, direct detection experiments and flavour observables, showing that wide portions of the parameter space are still viable. Other possibilities like non-abelian flavour symmetries can be analysed within the same framework.

Adolescents' interest in trying flavoured e-cigarettes.

Science.gov (United States)

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

2016-11-01

More US adolescents use e-cigarettes than smoke cigarettes. Research suggests flavoured e-cigarettes appeal to youth, but little is known about perceptions of and reasons for attraction to specific flavours. A national sample of adolescents (n=1125) ages 13-17 participated in a phone survey from November 2014 to June 2015. We randomly assigned adolescents to respond to survey items about 1 of 5 e-cigarette flavours (tobacco, alcohol, menthol, candy or fruit) and used regression analysis to examine the impact of flavour on interest in trying e-cigarettes and harm beliefs. Adolescents were more likely to report interest in trying an e-cigarette offered by a friend if it were flavoured like menthol (OR=4.00, 95% CI 1.46 to 10.97), candy (OR=4.53, 95% CI 1.67 to 12.31) or fruit (OR=6.49, 95% CI 2.48 to 17.01) compared with tobacco. Adolescents believed that fruit-flavoured e-cigarettes were less harmful to health than tobacco-flavoured e-cigarettes (p<0.05). Perceived harm mediated the relationship between some flavours and interest in trying e-cigarettes. A minority of adolescents believed that e-cigarettes did not have nicotine (14.6%) or did not know whether they had nicotine (3.6%); these beliefs did not vary by flavour. Candy-flavoured, fruit-flavoured and menthol-flavoured e-cigarettes appeal to adolescents more than tobacco-flavoured or alcohol-flavoured e-cigarettes. This appeal is only partially explained by beliefs about reduced harm. Given adolescents' interest in trying e-cigarettes with certain flavours, policymakers should consider restricting advertisements promoting flavoured products in media that reach large numbers of young people. Future research should examine other reasons for the appeal of individual flavours, such as novelty and perceived luxury. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

Inclusive Flavour Tagging Algorithm

International Nuclear Information System (INIS)

Likhomanenko, Tatiana; Derkach, Denis; Rogozhnikov, Alex

2016-01-01

Identifying the flavour of neutral B mesons production is one of the most important components needed in the study of time-dependent CP violation. The harsh environment of the Large Hadron Collider makes it particularly hard to succeed in this task. We present an inclusive flavour-tagging algorithm as an upgrade of the algorithms currently used by the LHCb experiment. Specifically, a probabilistic model which efficiently combines information from reconstructed vertices and tracks using machine learning is proposed. The algorithm does not use information about underlying physics process. It reduces the dependence on the performance of lower level identification capacities and thus increases the overall performance. The proposed inclusive flavour-tagging algorithm is applicable to tag the flavour of B mesons in any proton-proton experiment. (paper)

Comparative study on Pulsed Laser Deposition and Matrix Assisted Pulsed Laser Evaporation of urease thin films

International Nuclear Information System (INIS)

Smausz, Tomi; Megyeri, Gabor; Kekesi, Renata; Vass, Csaba; Gyoergy, Eniko; Sima, Felix; Mihailescu, Ion N.; Hopp, Bela

2009-01-01

Urease thin films were produced by Matrix Assisted Pulsed Laser Evaporation (MAPLE) and Pulsed Laser Deposition from two types of targets: frozen water solutions of urease with different concentrations (1-10% m/v) and pure urease pellets. The fluence of the ablating KrF excimer laser was varied between 300 and 2200 mJ/cm 2 . Fourier transform infrared spectra of the deposited films showed no difference as compared to the original urease. Morphologic studies proved that the films consist of a smooth 'base' layer with embedded micrometer-sized droplets. Absorption-coefficient measurements contradicted the traditional 'absorptive matrix' model for MAPLE deposition. The laser energy was absorbed by urease clusters leading to a local heating-up and evaporation of the frozen matrix from the uppermost layer accompanied by the release of dissolved urease molecules. Significant enzymatic activity of urease was preserved only during matrix assisted transfer.

Flavour tagging performance in LHCb

International Nuclear Information System (INIS)

Grabalosa Gandara, Marc

2009-01-01

To do precise CP violation measurements, the best possible determination of the flavour of the B-meson is necessary. This report summarizes the flavour tagging performances for the LHCb experiment. The flavour tagging is obtained through a combination of several methods, based on different signatures. The use of control channels, which are decays to flavour-specific final states, will allow to determine the wrong tag fraction ω (the probability of a tag to be wrong), which can be used as an input for the determination of CKM unitarity triangle angles.

Flavour Tagging with the LHCb experiment

CERN Multimedia

Birnkraut, Alex

2015-01-01

Measurements of flavour oscillations and time-dependent CP asymmetries in neutral B meson systems require knowledge of the b quark production flavour. This identification is performed by the Flavour Tagging.

Flavour chemicals in a sample of non-cigarette tobacco products without explicit flavour names sold in New York City in 2015.

Science.gov (United States)

Farley, Shannon M; Schroth, Kevin Rj; Grimshaw, Victoria; Luo, Wentai; DeGagne, Julia L; Tierney, Peyton A; Kim, Kilsun; Pankow, James F

2018-03-01

Youth who experiment with tobacco often start with flavoured products. In New York City (NYC), local law restricts sales of all tobacco products with 'characterising flavours' except for 'tobacco, menthol, mint and wintergreen'. Enforcement is based on packaging: explicit use of a flavour name (eg, 'strawberry') or image depicting a flavour (eg, a fruit) is presumptive evidence that a product is flavoured and therefore prohibited. However, a tobacco product may contain significant levels of added flavour chemicals even when the label does not explicitly use a flavour name. Sixteen tobacco products were purchased within NYC in 2015 that did not have explicit flavour names, along with three with flavour names. These were analysed for 92 known flavour chemicals plus triacetin by gas chromatography/mass spectrometry. 14 of the 16 products had total determined flavour chemical levels that were higher (>0.3 mg/g) than in previously studied flavour-labelled products and of a chemical profile indicating added flavour chemicals. The results suggest that the tobacco industry has responded to sales restrictions by renaming flavoured products to avoid explicitly identifying them as flavoured. While chemical analysis is the most precise means of identifying flavours in tobacco products, federal tobacco laws pre-empt localities from basing regulations on that approach, limiting enforcement options. If the Food and Drug Administration would mandate that all tobacco products must indicate when flavourings are present above a specific level, local jurisdictions could enforce their sales restrictions. A level of 0.1 mg/g for total added flavour chemicals is suggested here as a relevant reference value for regulating added flavour chemicals in tobacco products. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

Heavy flavours: theory summary

OpenAIRE

Corcella, Gennaro

2005-01-01

I summarize the theory talks given in the Heavy Flavours Working Group. In particular, I discuss heavy-flavour parton distribution functions, threshold resummation for heavy-quark production, progress in fragmentation functions, quarkonium production, heavy-meson hadroproduction.

CO2-Binding Organic Liquids Gas Capture with Polarity-Swing-Assisted Regeneration Full Technology Feasibility Study B1 - Solvent-based Systems

Energy Technology Data Exchange (ETDEWEB)

Heldebrant, David J

2014-08-31

PNNL, Fluor Corporation and Queens University (Kingston, ON) successfully completed a three year comprehensive study of the CO2BOL water-lean solvent platform with Polarity Swing Assisted Regeneration (PSAR). This study encompassed solvent synthesis, characterization, environmental toxicology, physical, thermodynamic and kinetic property measurements, Aspen Plus™ modeling and bench-scale testing of a candidate CO2BOL solvent molecule. Key Program Findings The key program findings are summarized as follows: • PSAR favorably reduced stripper duties and reboiler temperatures with little/no impact to absorption column • >90% CO2 capture was achievable at reasonable liquid-gas ratios in the absorber • High rich solvent viscosities (up to 600 cP) were successfully demonstrated in the bench-scale system. However, the projected impacts of high viscosity to capital cost and operational limits compromised the other levelized cost of electricity benefits. • Low thermal conductivity of organics significantly increased the required cross exchanger surface area, and potentially other heat exchange surfaces. • CO2BOL had low evaporative losses during bench-scale testing • There was no evidence of foaming during bench scale testing • Current CO2BOL formulation costs project to be $35/kg • Ecotoxicity (Water Daphnia) was comparable between CO2BOL and MEA (169.47 versus 103.63 mg/L) • Full dehydration of the flue gas was determined to not be economically feasible. However, modest refrigeration (13 MW for the 550 MW reference system) was determined to be potentially economically feasible, and still produce a water-lean condition for the CO2BOLs (5 wt% steady-state water loading). • CO2BOLs testing with 5 wt% water loading did not compromise anhydrous performance behavior, and showed actual enhancement of CO2 capture performance. • Mass transfer of CO2BOLs was not greatly impeded by viscosity • Facile separation of antisolvent from lean CO2BOL was

A Multiple-Scale Analysis of Evaporation Induced Marangoni Convection

KAUST Repository

Hennessy, Matthew G.

2013-04-23

This paper considers the stability of thin liquid layers of binary mixtures of a volatile (solvent) species and a nonvolatile (polymer) species. Evaporation leads to a depletion of the solvent near the liquid surface. If surface tension increases for lower solvent concentrations, sufficiently strong compositional gradients can lead to Bénard-Marangoni-type convection that is similar to the kind which is observed in films that are heated from below. The onset of the instability is investigated by a linear stability analysis. Due to evaporation, the base state is time dependent, thus leading to a nonautonomous linearized system which impedes the use of normal modes. However, the time scale for the solvent loss due to evaporation is typically long compared to the diffusive time scale, so a systematic multiple scales expansion can be sought for a finite-dimensional approximation of the linearized problem. This is determined to leading and to next order. The corrections indicate that the validity of the expansion does not depend on the magnitude of the individual eigenvalues of the linear operator, but it requires these eigenvalues to be well separated. The approximations are applied to analyze experiments by Bassou and Rharbi with polystyrene/toluene mixtures [Langmuir, 25 (2009), pp. 624-632]. © 2013 Society for Industrial and Applied Mathematics.

A Multiple-Scale Analysis of Evaporation Induced Marangoni Convection

KAUST Repository

Hennessy, Matthew G.; Mü nch, Andreas

2013-01-01

This paper considers the stability of thin liquid layers of binary mixtures of a volatile (solvent) species and a nonvolatile (polymer) species. Evaporation leads to a depletion of the solvent near the liquid surface. If surface tension increases for lower solvent concentrations, sufficiently strong compositional gradients can lead to Bénard-Marangoni-type convection that is similar to the kind which is observed in films that are heated from below. The onset of the instability is investigated by a linear stability analysis. Due to evaporation, the base state is time dependent, thus leading to a nonautonomous linearized system which impedes the use of normal modes. However, the time scale for the solvent loss due to evaporation is typically long compared to the diffusive time scale, so a systematic multiple scales expansion can be sought for a finite-dimensional approximation of the linearized problem. This is determined to leading and to next order. The corrections indicate that the validity of the expansion does not depend on the magnitude of the individual eigenvalues of the linear operator, but it requires these eigenvalues to be well separated. The approximations are applied to analyze experiments by Bassou and Rharbi with polystyrene/toluene mixtures [Langmuir, 25 (2009), pp. 624-632]. © 2013 Society for Industrial and Applied Mathematics.

Membrane assisted solvent extraction for rare earth element recovery

Science.gov (United States)

Bhave, Ramesh R.; Kim, Daejin; Peterson, Eric S.

2018-05-15

Systems and methods for the recovery of rare earth elements are provided. The systems and methods generally include membrane assisted solvent extraction using permeable hollow fibers having an immobilized organic phase within the pores of the hollow fibers. The permeable hollow fibers are generally in contact with an acidic aqueous feed on one side thereof and a strip solution on another side thereof. The systems and methods generally include the simultaneous extraction and stripping of rare earth elements as a continuous recovery process that is well suited for post-consumer products, end-of-life products, and other recovery sources of rare earth elements.

Flavour chemistry of chicken meat: a review.

Science.gov (United States)

Jayasena, Dinesh D; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

2013-05-01

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration

Heavy flavours

CERN Document Server

Buras, Andrzej J

1998-01-01

This volume is a collection of review articles on the most outstanding topics in heavy flavour physics. All the authors have made significant contributions to this field. The book reviews in detail the theoretical structure of heavy flavour physics and confronts the Standard Model and some of its extensions with existing experimental data.This new edition covers new trends and ideas and includes the latest experimental information. Compared to the previous edition interesting new activities are included and some of the key contributions are updated. Particular attention is paid to the discover

Flavour Behavior

Institute of Scientific and Technical Information of China (English)

奎斯特国际有限公司

2004-01-01

@@ A good flavour must taste realistic and natural as well as performing under tough conditions, says Mairi Coia. In conjunction with texture or mouthfeel, flavour is the most important aspect of food. It is the one thing can bring consumers back to a product again and again - or not, as the case may be. In short, taste is the number one attribute in food and that is why the global fiavour business is worth A5 billion every year as manufacturers strive to make food taste better and fresher for longer.

Two approaches towards the flavour puzzle. Dynamical minimal flavour violation and warped extra dimensions

Energy Technology Data Exchange (ETDEWEB)

Albrecht, Michaela E.

2010-08-16

The minimal-flavour-violating (MFV) hypothesis considers the Standard Model (SM) Yukawa matrices as the only source of flavour violation. In this work, we promote their entries to dynamical scalar spurion fields, using an effective field theory approach, such that the maximal flavour symmetry (FS) of the SM gauge sector is formally restored at high energy scales. The non-vanishing vacuum expectation values of the spurions induce a sequence of FS breaking and generate the observed hierarchy in the SM quark masses and mixings. The fact that there exists no explanation for it in the SM is known as the flavour puzzle. Gauging the non-abelian subgroup of the spontaneously broken FS, we interpret the associated Goldstone bosons as the longitudinal degrees of freedom of the corresponding massive gauge bosons. Integrating out the heavy Higgs modes in the Yukawa spurions leads directly to flavour-changing neutral currents (FCNCs) at tree level. The coefficients of the effective four-quark operators, resulting from the exchange of heavy flavoured gauge bosons, strictly follow the MFV principle. On the other hand, the Goldstone bosons associated with the global abelian symmetry group behave as weakly coupled axions which can be used to solve the strong CP problem within a modified Peccei-Quinn formalism. Models with a warped fifth dimension contain five-dimensional (5D) fermion bulk mass matrices in addition to their 5D Yukawa matrices, which thus represent an additional source of flavour violation beyond MFV. They can address the flavour puzzle since their eigenvalues allow for a different localisation of the fermion zero mode profiles along the extra dimension which leads to a hierarchy in the effective four-dimensional (4D) Yukawa matrices. At the same time, the fermion splitting introduces non-universal fermion couplings to Kaluza-Klein (KK) gauge boson modes, inducing tree-level FCNCs. Within a Randall-Sundrum model with custodial protection (RSc model) we carefully work

Two approaches towards the flavour puzzle. Dynamical minimal flavour violation and warped extra dimensions

International Nuclear Information System (INIS)

Albrecht, Michaela E.

2010-01-01

The minimal-flavour-violating (MFV) hypothesis considers the Standard Model (SM) Yukawa matrices as the only source of flavour violation. In this work, we promote their entries to dynamical scalar spurion fields, using an effective field theory approach, such that the maximal flavour symmetry (FS) of the SM gauge sector is formally restored at high energy scales. The non-vanishing vacuum expectation values of the spurions induce a sequence of FS breaking and generate the observed hierarchy in the SM quark masses and mixings. The fact that there exists no explanation for it in the SM is known as the flavour puzzle. Gauging the non-abelian subgroup of the spontaneously broken FS, we interpret the associated Goldstone bosons as the longitudinal degrees of freedom of the corresponding massive gauge bosons. Integrating out the heavy Higgs modes in the Yukawa spurions leads directly to flavour-changing neutral currents (FCNCs) at tree level. The coefficients of the effective four-quark operators, resulting from the exchange of heavy flavoured gauge bosons, strictly follow the MFV principle. On the other hand, the Goldstone bosons associated with the global abelian symmetry group behave as weakly coupled axions which can be used to solve the strong CP problem within a modified Peccei-Quinn formalism. Models with a warped fifth dimension contain five-dimensional (5D) fermion bulk mass matrices in addition to their 5D Yukawa matrices, which thus represent an additional source of flavour violation beyond MFV. They can address the flavour puzzle since their eigenvalues allow for a different localisation of the fermion zero mode profiles along the extra dimension which leads to a hierarchy in the effective four-dimensional (4D) Yukawa matrices. At the same time, the fermion splitting introduces non-universal fermion couplings to Kaluza-Klein (KK) gauge boson modes, inducing tree-level FCNCs. Within a Randall-Sundrum model with custodial protection (RSc model) we carefully work

Layered double hydroxides/polymer thin films grown by matrix assisted pulsed laser evaporation

Energy Technology Data Exchange (ETDEWEB)

Birjega, R.; Matei, A.; Mitu, B.; Ionita, M.D.; Filipescu, M.; Stokker-Cheregi, F.; Luculescu, C.; Dinescu, M. [National Institute for Lasers, Plasma and Radiation Physics, 409 Atomistilor Str., 77125 Bucharest–Magurele (Romania); Zavoianu, R.; Pavel, O.D. [University of Bucharest, Faculty of Chemistry, Department of Chemical Technology and Catalysis, 4-12 Regina Elisabeta Bd., Bucharest (Romania); Corobea, M.C. [National R. and S. Institute for Chemistry and Petrochemistry, ICECHIM, 202 Splaiul Independentei Str., CP-35-274, 060021, Bucharest (Romania)

2013-09-30

Due to their highly tunable properties, layered double hydroxides (LDHs) are an emerging class of the favorably layered crystals used for the preparation of multifunctional polymer/layered crystal nanocomposites. In contrast to cationic clay materials with negatively charge layers, LDHs are the only host lattices with positively charged layers (brucite-like), with interlayer exchangeable anions and intercalated water. In this work, the deposition of thin films of Mg and Al based LDH/polymers nanocomposites by laser techniques is reported. Matrix assisted pulsed laser evaporation was the method used for thin films deposition. The Mg–Al LDHs capability to act as a host for polymers and to produce hybrid LDH/polymer films has been investigated. Polyethylene glycol with different molecular mass compositions and ethylene glycol were used as polymers. The structure and surface morphology of the deposited LDH/polymers films were examined by X-ray diffraction, Fourier transform infra-red spectroscopy, atomic force microscopy and scanning electron microscopy. - Highlights: • Hybrid composites deposited by matrix assisted pulsed laser evaporation (MAPLE). • Mg–Al layered double hydroxides (LDH) and polyethylene glycol (PEG) are used. • Mixtures of PEG1450 and LDH were deposited by MAPLE. • Deposited thin films preserve the properties of the starting material. • The film wettability can be controlled by the amount of PEG.

Deposition of matrix-free fullerene films with improved morphology by matrix-assisted pulsed laser evaporation (MAPLE)

DEFF Research Database (Denmark)

Canulescu, Stela; Schou, Jørgen; Fæster, Søren

2013-01-01

Thin films of C60 were deposited by matrix-assisted pulsed laser evaporation (MAPLE) from a frozen target of anisole with 0.67 wt% C60. Above a fluence of 1.5 J/cm2 the C60 films are strongly non-uniform and are resulting from transfer of matrix-droplets containing fullerenes. At low fluence...... the fullerene molecules in the films are intact, the surface morphology is substantially improved and there are no measurable traces of the matrix molecules in the film. This may indicate a regime of dominant evaporation at low fluence which merges into the MAPLE regime of liquid ejection of the host matrix...

Flavour tagging at the future linear collider

International Nuclear Information System (INIS)

Hansen, S.X.

2003-01-01

High performance flavour tagging of jets containing heavy flavours is crucial for the studies planned for the future high energy e + e - Linear Collider (LC). Pixel detectors have proven to provide very powerful flavour identification, for this reason the Linear Collider Flavour Identification collaboration has decided to concentrate its R and D work for the future LC on a Charged Coupled Device pixel vertex detector, and study the flavour tagging performance of the design to optimize it. In this work we first evaluate the basic tracking performance. We then estimate the flavour tagging performance of the present detector layout, using a neural network approach. We conclude by studying the energy dependence of the performance

Flavour Chemistry of Chicken Meat: A Review

Science.gov (United States)

Jayasena, Dinesh D.; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

2013-01-01

Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration

Flavour Chemistry of Chicken Meat: A Review

Directory of Open Access Journals (Sweden)

Dinesh D. Jayasena

2013-05-01

Full Text Available Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for

Dynamical generation of flavour

Indian Academy of Sciences (India)

Introduction of family symmetry and generation of flavour structure by Yukawa couplings arising as vacuum expectation values (VEVs) of 'spurion' fields offers an attractive alternative prospect for understanding flavour structure [1]. Model builders have considered various. Pramana – J. Phys., Vol. 86, No. 2, February 2016.

Dependence of the surface roughness of MAPLE-deposited films on the solvent parameters

Science.gov (United States)

Caricato, A. P.; Leggieri, G.; Martino, M.; Vantaggiato, A.; Valerini, D.; Cretì, A.; Lomascolo, M.; Manera, M. G.; Rella, R.; Anni, M.

2010-12-01

Matrix-assisted pulsed laser evaporation (MAPLE) was used to deposit layers of poly(9,9-dioctylfluorene) (PFO) to study the relation between the solvent properties (laser light absorption, boiling temperature and solubility parameters) and the morphology of the deposited films. To this end, the polymer was diluted (0.5 wt%) in tetrahydrofuran—THF, toluene and toluene/hexane mixtures. The thickness of the films was equal to 70±20 nm. The morphology and uniformity of the films was investigated by Atomic Force Microscopy and by the photoluminescence emission properties of the polymer films, respectively. It is shown that, although the solubility parameters of the solvents are important in controlling the film roughness and morphology, the optical absorption properties and boiling temperature play a very important role, too. In fact, for matrices characterized by the same total solubility parameter, lower roughness values are obtained for films prepared using solvents with lower penetration depth of the laser radiation and higher boiling temperatures.

New principle of feeding for flash evaporation MOCVD devices

International Nuclear Information System (INIS)

Kaul, A.R.; Seleznev, B.V.

1993-01-01

A novel scheme of flash evaporation feeding for MOCVD processes of multi-component oxide films deposition is proposed. The scheme comprises 1) microdozage of organic solution of solid volatile precursors on the glass fiber belt, 2) evaporation of the solvent and 3) flash evaporation of MOC microdoses from the belt. The functioning of the designed feeder is described and the features of proposed scheme in comparison to existing feeding principles are discussed. (orig.)

Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation.

Science.gov (United States)

Pang, Xiao-Na; Han, Bei-Zhong; Huang, Xiao-Ning; Zhang, Xin; Hou, Lin-Feng; Cao, Ming; Gao, Li-Juan; Hu, Guang-Hui; Chen, Jing-Yu

2018-02-21

Light-flavour Baijiu is a type of Chinese liquor with a pure and mild flavour produced by traditional spontaneous solid-state fermentation. The flavour of this liquor has been found to vary in the different periods of annual production. To explore the factors affecting flavour, the microbiota of the surrounding environment, starter and fermentation process in different periods were investigated. Results showed that the ester content and acidity of light-flavour Baijiu were significantly lower when annual production was resumed after a summer break. HCA plot of volatile flavour profile and bacterial PCoA results indicated that the differences occurred at later stages, mainly due to different structures of Lactobacillus. Correlation analysis by O2PLS indicated that Lactobacillus positively correlated with esters. Species-level analysis showed that the lack of L. acetotolerans on the surface of the jar might cause a lag in fermentation and lower ester content. Thereafter, L. acetotolerans was revived during fermentation and enriched on the surface of the jar, which promoted ester formation. As important sources of L. acetotolerans, the air and fermentation jars played a critical role during fermentation. Therefore, this systematic study on environmental microbial ecology is valuable for quality control and to explore environmental microbiota functions during spontaneous fermentation.

Development and Physicochemical Characterization of Sirolimus Solid Dispersions Prepared by Solvent Evaporation Method

Directory of Open Access Journals (Sweden)

Shahram Emami

2014-12-01

Full Text Available Purpose: The aim of the present investigation was preparation and characterization of sirolimus solid dispersions by solvent evaporation technique to improve its dissolution properties. Methods: Polyvinylpyrrolidone (PVP, Poloxamer 188 and Cremophore RH40 were used to prepare the solid dispersions of sirolimus. In vitro dissolution study using USP type I apparatus, were performed in distilled water (containing SLS 0.4% for pure sirolimus, physical mixtures, Rapamune and prepared solid dispersions. The characterization of solid dispersions was performed using Fourier Transform Infrared (FTIR Spectroscopy and Differential Scanning Calorimetry (DSC. Results: More than 75% of sirolimus was released within 30 minutes from all prepared solid dispersions. The dissolution rate of all prepared solid dispersion powders were more than physical mixtures. The absence of sirolimus peak in the DSC spectrum of solid dispersions indicated the conversion of crystalline form of sirolimus into amorphous form. The results from FT-IR spectroscopy showed that there was no significant change in the FT-IR spectrum of solid dispersions indicating absence of well-defined interaction between drug and carriers. Conclusion: It was concluded that solid dispersion method, using PVP, Poloxamer 188 and Cremophore RH40 can improve dissolution rate of sirolimus.

Production of a transparent lavender flavour nanocapsule aqueous solution and pyrolysis characteristics of flavour nanocapsule

OpenAIRE

Zhu, Guangyong; Xiao, Zuobing; Zhou, Rujun; Feng, Nienie

2014-01-01

Flavour plays an important role and has been widely used in many products. Usually, the components of flavour are volatile and the sensory perception can be changed as a result of volatilization, heating, oxidation and chemical interactions. Encapsulation can prevent the loss of volatile aromatic ingredients, provide protection and enhance the stability of the core materials. This work concentrated on production of a transparent lavender flavour nanocapsule aqueous solution. The results showe...

Heavy flavour in ALICE

CERN Document Server

Pillot, Philippe

2008-01-01

Open heavy flavours and heavy quarkonium states are expected to provide essential informa- tion on the properties of the strongly interacting system fo rmed in the early stages of heavy-ion collisions at very high energy density. Such probes are espe cially promising at LHC energies where heavy quarks (both c and b) are copiously produced. The ALICE detector shall measure the production of open heavy flavours and heavy quarkonium st ates in both proton-proton and heavy-ion collisions at the LHC. The expected performances of ALICE for heavy flavour physics is discussed based on the results of simulation studies on a s election of benchmark channels

Flavour Tagging at LHCb

CERN Multimedia

Grabalosa Gandara, M

2009-01-01

To do precise CP violation measurements, the most possible accurate knowledge of the flavour at production of the reconstructed B meson is required. This poster summarizes the flavour tagging performances for the LHCb experiment. We use same side an opposite side algorithms to establish wheter the meson contained a b or a b\\bar quark. The final decision is obtained through a combination of several methods. The use of control channels, decays to a flavour specific final state, will allow to determine the wrong tag fraction \\omega (the probability of a tag to be wrong), which can be used as input for the determination of CKM unitary triangle angles.

Solvent/Non-Solvent Sintering To Make Microsphere Scaffolds

Science.gov (United States)

Laurencin, Cato T.; Brown, Justin L.; Nair, Lakshmi

2011-01-01

A solvent/non-solvent sintering technique has been devised for joining polymeric microspheres to make porous matrices for use as drug-delivery devices or scaffolds that could be seeded with cells for growing tissues. Unlike traditional sintering at elevated temperature and pressure, this technique is practiced at room temperature and pressure and, therefore, does not cause thermal degradation of any drug, protein, or other biochemical with which the microspheres might be loaded to impart properties desired in a specific application. Also, properties of scaffolds made by this technique are more reproducible than are properties of comparable scaffolds made by traditional sintering. The technique involves the use of two miscible organic liquids: one that is and one that is not a solvent for the affected polymer. The polymeric microspheres are placed in a mold having the size and shape of the desired scaffold, then the solvent/non-solvent mixture is poured into the mold to fill the void volume between the microspheres, then the liquid mixture is allowed to evaporate. Some of the properties of the resulting scaffold can be tailored through choice of the proportions of the liquids and the diameter of the microspheres.

Two-Higgs-doublet models with Minimal Flavour Violation

International Nuclear Information System (INIS)

Carlucci, Maria Valentina

2010-01-01

The tree-level flavour-changing neutral currents in the two-Higgs-doublet models can be suppressed by protecting the breaking of either flavour or flavour-blind symmetries, but only the first choice, implemented by the application of the Minimal Flavour Violation hypothesis, is stable under quantum corrections. Moreover, a two-Higgs-doublet model with Minimal Flavour Violation enriched with flavour-blind phases can explain the anomalies recently found in the ΔF = 2 transitions, namely the large CP-violating phase in B s mixing and the tension between ε K and S ψKS .

Photoluminescence of Eu-doped LiYF4 thin films grown by pulsed laser deposition and matrix-assisted pulsed laser evaporation

International Nuclear Information System (INIS)

Stokker-Cheregi, F; Matei, A; Dinescu, M; Secu, C E; Secu, M

2014-01-01

Matrix-assisted pulsed laser evaporation (MAPLE) has been investigated as an alternative to the pulsed laser deposition (PLD) technique for Eu 3+ -doped crystalline LiYF 4 thin-films deposition. MAPLE assumes laser ablation of a frozen target made of the material of interest diluted in a solvent, rather than that of a bulk target, of either pressed powder or single crystal, used in the case of PLD. Our approach stems from the assumption that laser ablation of a frozen dilute target would result in thin films with improved morphology, as compared to PLD. Indeed, we find that roughness values of samples obtained by the MAPLE technique are four times lower than in the case of PLD. A lower transmittance was noticed for PLD obtained layers with respect to those grown by MAPLE due to strong scattering of light by the morphological defects. Photoluminescence spectra are showing characteristic Eu 3+ -ion luminescence bands at 578, 591, 612, 650 and 698 nm ( 5 D 0  →  7 F J ); crystal field splitting of the bands indicates dopant ions incorporation in the host material during transfer by either PLD or MAPLE. (paper)

Surface morphology of polyethylene glycol films produced by matrix-assisted pulsed laser evaporation (MAPLE): Dependence on substrate temperature

DEFF Research Database (Denmark)

Rodrigo, K.; Czuba, P.; Toftmann, B.

2006-01-01

The dependence of the surface morphology on the substrate temperature during film deposition was investigated for polyethylene glycol (PEG) films by matrix-assisted pulsed laser evaporation (MAPLE). The surface structure was studied with a combined technique of optical imaging and AFM measurements...

Morphogenesis of polycrystalline dendritic patterns from evaporation of a reactive nanofluid sessile drop

Science.gov (United States)

Wu, Hua; Briscoe, Wuge H.

2018-04-01

We report polycrystalline residual patterns with dendritic micromorphologies upon fast evaporation of a mixed-solvent sessile drop containing reactive ZnO nanoparticles. The molecular and particulate species generated in situ upon evaporative drying collude with and modify the Marangoni solvent flows and Bénard-Marangoni instabilities, as they undergo self-assembly and self-organization under conditions far from equilibrium, leading to the ultimate hierarchical central cellular patterns surrounded by a peripheral coffee ring upon drying.

Minimal Flavour Violation and Beyond

CERN Document Server

Isidori, Gino

2012-01-01

We review the formulation of the Minimal Flavour Violation (MFV) hypothesis in the quark sector, as well as some "variations on a theme" based on smaller flavour symmetry groups and/or less minimal breaking terms. We also review how these hypotheses can be tested in B decays and by means of other flavour-physics observables. The phenomenological consequences of MFV are discussed both in general terms, employing a general effective theory approach, and in the specific context of the Minimal Supersymmetric extension of the SM.

Influence of solvent evaporation rate on crystallization of poly ...

Indian Academy of Sciences (India)

the crystallization process. The in-situ substrate temperature is manipulated to control the rate of evaporation of. 2-butanone ..... Thickness measurement using AFM technique. A sec- .... Central Instrumentation Facility (CIF) at Pondicherry Uni-.

Deposition dynamics of multi-solvent bioinks

Science.gov (United States)

Kaneelil, Paul; Pack, Min; Cui, Chunxiao; Han, Li-Hsin; Sun, Ying

2017-11-01

Inkjet printing cellular scaffolds using bioinks is gaining popularity due to the advancement of printing technology as well as the growing demands of regenerative medicine. Numerous studies have been conducted on printing scaffolds of biomimetic structures that support the cell production of human tissues. However, the underlying physics of the deposition dynamics of bioinks remains elusive. Of particular interest is the unclear deposition dynamics of multi-solvent bioinks, which is often used to tune the micro-architecture formation. Here we systematically studied the effects of jetting frequency, solvent properties, substrate wettability, and temperature on the three-dimensional deposition patterns of bioinks made of Methacrylated Gelatin and Carboxylated Gelatin. The microflows inside the inkjet-printed picolitre drops were visualized using fluorescence tracer particles to decipher the complex processes of multi-solvent evaporation and solute self-assembly. The evolution of droplet shape was observed using interferometry. With the integrated techniques, the interplay of solvent evaporation, biopolymer deposition, and multi-drop interactions were directly observed for various ink and substrate properties, and printing conditions. Such knowledge enables the design and fabrication of a variety of tissue engineering scaffolds for potential use in regenerative medicine.

Encapsulating acetaminophen into poly(L-lactide) microcapsules by solvent-evaporation technique in an O/W emulsion.

Science.gov (United States)

Lai, M-K; Tsiang, R C-C

2004-05-01

Microencapsulation of acetaminophen in poly(L-lactide) was studied using the oil-in-water emulsification solvent-evaporation technique. Methylene chloride was used as the dispersed medium and water as the dispersing medium. The thermogravimetric analysis and differential scanning calorimetry data indicated that the acetaminophen was encapsulated and uniformly distributed in the poly(L-lactide) microcapsules. The addition of either gelatin or polyvinyl alcohol as the protective colloid to the emulsion was found to have a significant impact on the resulting microcapsules. Increasing the concentration of either protective colloid in the dispersing medium increased the recovery and the release rate of acetaminophen, but reduced the particle size and loading efficiency of the microcapsules. Scanning electron micrographs manifested that all the microcapsules attained a nearly round shape. While gelatin imparted a smooth topography to the surface of the microcapsules, PVA made the surface of the microcapsules bumpy and humped.

Green ultrasound-assisted extraction of carotenoids based on the bio-refinery concept using sunflower oil as an alternative solvent.

Science.gov (United States)

Li, Ying; Fabiano-Tixier, Anne Sylvie; Tomao, Valérie; Cravotto, Giancarlo; Chemat, Farid

2013-01-01

A green, inexpensive and easy-to-use method for carotenoids extraction from fresh carrots assisted by ultrasound was designed in this work. Sunflower oil was applied as a substitute to organic solvents in this green ultrasound-assisted extraction (UAE): a process which is in line with green extraction and bio-refinery concepts. The processing procedure of this original UAE was first compared with conventional solvent extraction (CSE) using hexane as solvent. Moreover, the UAE optimal conditions for the subsequent comparison were optimized using response surface methodology (RSM) and ultra performance liquid chromatography--diode array detector--mass spectroscopy (UPLC-DAD-MS). The results showed that the UAE using sunflower as solvent has obtained its highest β-carotene yield (334.75 mg/l) in 20 min only, while CSE using hexane as solvent obtained a similar yield (321.35 mg/l) in 60 min. The green UAE performed under optimal extraction conditions (carrot to oil ratio of 2:10, ultrasonic intensity of 22.5 W cm(-2), temperature of 40 °C and sonication time of 20 min) gave the best yield of β-carotene. Copyright © 2012 Elsevier B.V. All rights reserved.

Thermal decomposition of organic solvent with nitric acid in nuclear fuel reprocessing plants

Energy Technology Data Exchange (ETDEWEB)

Koike, Tadao; Nishio, Gunji; Takada, Junichi; Tukamoto, Michio; Watanabe, Kouji [Japan Atomic Energy Research Inst., Tokai, Ibaraki (Japan). Tokai Research Establishment; Miyata, Sadaichirou

1995-02-01

Since a thermal decomposition of organic solvent containing TBP (tributyl phosphate) with nitric acid and heavy metal nitrates is an exothermic reaction, it is possible to cause an explosive decomposition of TBP-complex materials formed by a nitration between the solvent and nitric acid, if the solvent involving TBP-complex is heated upto a thermal limit in an evaporator to concentrate a fuel liquid solution from the extraction process in the reprocessing plant. In JAERI, the demonstration test for explosive decomposition of TBP-complex by the nitration was performed to elucidate the safety margin of the evaporator in the event of hypothetical explosion under auspices of the Science and Technology Agency. The demonstration test was carried out by heating TBP/n-dodecane solvent mixed with nitric acid and uranium nitrate. In the test, the thermal decomposition behavior of the solvent was examined, and also a kinematic reaction constant and a heat formation of the TBP-complex decomposition were measured by the test. In the paper, a safety analysis of a model evaporator was conducted during accidental conditions under the explosive decomposition of the solvent. (author).

A model for C-14 tracer evaporative rate analysis (ERA)

International Nuclear Information System (INIS)

Gardner, R.P.; Verghese, K.

1993-01-01

A simple model has been derived and tested for the C-14 tracer evaporative rate analysis (ERA) method. It allows the accurate determination of the evaporative rate coefficient of the C-14 tracer detector in the presence of variable evaporation rates of the detector solvent and variable background counting rates. The evaporation rate coefficient should be the most fundamental parameter available in this analysis method and, therefore, its measurements with the proposed model should allow the most direct correlations to be made with the system properties of interest such as surface cleanliness. (author)

A novel, donor-active solvent-assisted liquid-phase microextraction procedure for spectrometric determination of zinc

Energy Technology Data Exchange (ETDEWEB)

Kocurova, Livia; Fatlova, Martina; Bazel, Yaroslav; Serbin, Rastislav; Andruch, Vasil, E-mail: liviamonika.kocurova@gmail.com [Department of Analytical Chemistry, University of P. J. Safarik, Kosice (Slovakia); Balogh, Ioseph S. [Department of Chemistry, College of Nyiregyhaza (Hungary); Simon, Andras [Department of General and Analytical Chemistry, Budapest University of Technology and Economics, Budapest (Hungary); Badida, Miroslav; Rusnak, Radoslav [Department of Environmentalistics, Faculty of Mechanical Engineering, Technical University of Kosice (Slovakia)

2014-02-15

Based on the reaction of Zn(II), thiocyanate and 2-[2-(5-dimethylamino-thiophen-2-yl)-vinyl]- 1,3,3-trimethyl-3H-indolium bromide (DTVTI), a donor-active solvent-assisted liquid-phase microextraction procedure followed by spectrophotometric determination of zinc at 570 nm was developed. The optimum experimental conditions were investigated and found to be as follows: concentration of NH{sub 4}SCN 0.02 mol L{sup -1} concentration of DTVTI 4 x 10{sup -5} mol L{sup -1}. Various extraction solvents were studied alone as well as in mixtures with different improvers, and a mixture of toluene as the extraction solvent and tributylphosphate as the donor-active solvent in a 4:1 v/v ratio was selected. The calibration plot was linear up to 2.62 mg L{sup 1} of zinc with limit of detection 0.09 mg L{sup -1}. The developed procedure was applied for zinc determination in dietary supplements. (author)

A simplified model of top-flavoured dark matter

Energy Technology Data Exchange (ETDEWEB)

Kast, Simon; Blanke, Monika [Karlsruher Institut fuer Technologie, Karlsruhe (Germany)

2016-07-01

We present the phenomenology of a new physics simplified model of top-flavoured dark matter. The dark matter particle is the lightest Dirac fermion of a new flavour-triplet coupling to the SM up-triplet via a new scalar mediator. The coupling is left general, following Dark Minimal Flavour Violation introduced in arXiv:1405.6709, and therefore is a new source of flavour violation. We study the impact of constraints from both flavour experiments, relic abundance and direct detection constraints, as well as collider bounds.

Sensory analysis of characterising flavours

NARCIS (Netherlands)

Krüsemann, Erna J.Z.; Lasschuijt, Marlou P.; Graaf, de C.; Wijk, de René A.; Punter, Pieter H.; Tiel, van Loes; Cremers, Johannes W.J.M.; Nobelen, van de Suzanne; Boesveldt, Sanne; Talhout, Reinskje

2018-01-01

Objectives: Tobacco flavours are an important regulatory concept in several jurisdictions, for example in the USA, Canada and Europe. The European Tobacco Products Directive 2014/40/EU prohibits cigarettes and roll-your-own tobacco having a characterising flavour. This directive defines

Biotechnology of flavours and fragrances

Energy Technology Data Exchange (ETDEWEB)

Gocho, Shinobu

1987-10-20

This paper presents the research and development of fragrant materials using the technologies of microorganism, enzyme and tissue culture. Flavour of dairy products by diacetyl, flavour and tests of blue cheese by methyl ketones, formation of small of fruit such as banana, grapefruit, lemon and peach, flavour of dairy products by reacting butterfat with lipase, patchoulenol as cosmetic perfume, production of musk perfume from carboxylic acid biologically produced from n-paraffin, cool taste of l-menthol and production of lactones for food flavour are being investigated using microorganisms and enzymes. The production of essential oil is being studied by the tissue culture of fragrant plants. Some of these studies have been commercialized and some of them are being developed. The characteristic biochemical processes such as stereospecific reaction, stereoselective reaction and asymmetric reaction will be applied to the conversion of material using biocatalyst. (5 figs, 43 refs)

Flavoured Dark Matter moving left

Science.gov (United States)

Blanke, Monika; Das, Satrajit; Kast, Simon

2018-02-01

We investigate the phenomenology of a simplified model of flavoured Dark Matter (DM), with a dark fermionic flavour triplet coupling to the left-handed SU(2) L quark doublets via a scalar mediator. The DM-quark coupling matrix is assumed to constitute the only new source of flavour and CP violation, following the hypothesis of Dark Minimal Flavour Violation. We analyse the constraints from LHC searches, from meson mixing data in the K, D, and B d,s meson systems, from thermal DM freeze-out, and from direct detection experiments. Our combined analysis shows that while the experimental constraints are similar to the DMFV models with DM coupling to right-handed quarks, the multitude of couplings between DM and the SM quark sector resulting from the SU(2) L structure implies a richer phenomenology and significantly alters the resulting impact on the viable parameter space.

Studies on mushroom flavours 2. Flavour compounds in coprinus comatus.

Science.gov (United States)

Dijkstra, F Y; Wikén, T O

1976-01-01

In an aqueous extract of fruit bodies of Coprinus comatus 3-octanone, 3-octanol, 1-octen-3-ol, 1-octanol, 2-methyl-2-penten-4-olide, 1-dodecanol and caprylic acid were identified conclusively and n-butyric and isobutyric acids preliminarily. Amino-acids, nucleotides and sugars were also determined. A mixture of 37 compounds found in the extract had a stronger flavour than the natural extract. 3-Octanol, 1-octen-3-ol, 1-octanol and 2-methyl-2-penten-4-olide were the volatiles with the strongest flavour. Mass and IR spectra of 2-methyl-2-penten-4-olide are presented.

Heavy flavour production at RHIC and LHC

Directory of Open Access Journals (Sweden)

Innocenti Gian Michele

2018-01-01

Full Text Available In this proceedings, I present selected experimental results on heavy-flavour production at RHIC and at the LHC, which were presented at the Strangeness in Quark Matter 2017 conference. I will present a brief introduction to the heavy-flavour physics in heavy ion collisions and I will focus on recents measurements of in-medium energy loss and and collective properties of heavy-flavour particles, which provided important information on the mechanisms of heavy flavour interaction with the hot and dense medium created in ultra-relativistic heavy-ion collisions.

Flavour blindness and patterns of flavour symmetry breaking in lattice simulations of up, down and strange quarks

Energy Technology Data Exchange (ETDEWEB)

Bietenholz, W. [Univ. Autonoma de Mexico, Mexico City (Mexico). Inst. de Ciencias Nucleares; Bornyakov, V. [Inst. for High Energy Physics, Protovino (Russian Federation); Inst. for Theoretical and Experimental Physics, Moscow (Russian Federation); Goeckeler, M. [Regensburg Univ. (DE). Inst. fuer Theoretische Physik] (and others)

2011-02-15

QCD lattice simulations with 2+1 flavours typically start at rather large up-down and strange quark masses and extrapolate first the strange quark mass to its physical value and then the up-down quark mass. An alternative method of tuning the quark masses is discussed here in which the singlet quark mass is kept fixed, which ensures that the kaon always has mass less than the physical kaon mass. Using group theory the possible quark mass polynomials for a Taylor expansion about the flavour symmetric line are found, first for the general 1+1+1 flavour case and then for the 2+1 flavour case (when two quark flavours are mass degenerate). These enable highly constrained fits to be used in the extrapolation of hadrons to the physical pion mass. Numerical results for the 2+1 flavour case confirm the usefulness of this expansion and an extrapolation to the physical pion mass gives hadron mass values to within a few percent of their experimental values. Singlet quantities remain constant which allows the lattice spacing to be determined from hadron masses (without necessarily being at the physical point). Furthermore an extension of this programme to include partially quenched results is also given. (orig.)

Flavour physics: status and prospects

CERN Multimedia

CERN. Geneva

2014-01-01

The flavour physics sector provides accurate measurements of Standard Model (SM) parameters and probes the existence of new particles at energy scales well beyond the reach of direct detection. In the light of the Tevatron and B-factories legacy, as well as the LHC run I data, I will review what flavour physics tells us today about the SM and about possible physics beyond the Standard Model (BSM). I will then present the progress anticipated from the LHC run II, as well as from NA62 and Belle II, before discussing the experimental challenges that we need to overcome in order to produce precise flavour measurements in high luminosity environments, such as those to be faced at the LHC Run III and at the HL-LHC. I will conclude by discussing how future flavour measurements will guide direct searches for BSM physics, whether deviations from the SM picture are observed or not.

Adiabatic burst evaporation from bicontinuous nanoporous membranes

Science.gov (United States)

Ichilmann, Sachar; Rücker, Kerstin; Haase, Markus; Enke, Dirk

2015-01-01

Evaporation of volatile liquids from nanoporous media with bicontinuous morphology and pore diameters of a few 10 nm is an ubiquitous process. For example, such drying processes occur during syntheses of nanoporous materials by sol–gel chemistry or by spinodal decomposition in the presence of solvents as well as during solution impregnation of nanoporous hosts with functional guests. It is commonly assumed that drying is endothermic and driven by non-equilibrium partial pressures of the evaporating species in the gas phase. We show that nearly half of the liquid evaporates in an adiabatic mode involving burst-like liquid-to-gas conversions. During single adiabatic burst evaporation events liquid volumes of up to 107 μm3 are converted to gas. The adiabatic liquid-to-gas conversions occur if air invasion fronts get unstable because of the built-up of high capillary pressures. Adiabatic evaporation bursts propagate avalanche-like through the nanopore systems until the air invasion fronts have reached new stable configurations. Adiabatic cavitation bursts thus compete with Haines jumps involving air invasion front relaxation by local liquid flow without enhanced mass transport out of the nanoporous medium and prevail if the mean pore diameter is in the range of a few 10 nm. The results reported here may help optimize membrane preparation via solvent-based approaches, solution-loading of nanopore systems with guest materials as well as routine use of nanoporous membranes with bicontinuous morphology and may contribute to better understanding of adsorption/desorption processes in nanoporous media. PMID:25926406

A New Insight into Morphology of Solvent Resistant Nano filtration Membranes: Image Processing Assisted Review

International Nuclear Information System (INIS)

Pouresmaeel-Selakjani, P.; Jahanshahi, M.; Peyravi, M.; Fauzi Ismail, A.; Nabipoor, M. R.

2016-01-01

The aim of this review is to investigate the morphological properties of polyimide based Solvent Resistant Nano filtration membranes by mean of image processing. Effect of phase inversion parameters like polymer concentration, volatile co-solvent, pre-evaporation time, additives in coagulation bath, polymers weight ratio in composite membranes, addition of nano particles and cross-linking agents have been reviewed. The voids of membrane were targeted to survey in the aspect of void area concentration in the scanning electron microscopy micrograph, mean of voids area, voids orientation and circle equivalent diameters of voids. This method by mean of the developed software could make the morphological studies of membranes easy. The population of different measured parameters of the voids could also measure. In conclusion for polyimide based membranes there are specific trends for change in voids properties by changing of phase inversion parameters. It was predictable, but investigated qualitatively up to now and this review can confirm the qualitative observations and also open new discussions about, for example void orientations that are not investigated in any study up to now

Heavy flavour production in perturbative QCD

International Nuclear Information System (INIS)

Nason, P.; Ridolfi, G.; Frixione, S.; Mangano, M.L.

1994-01-01

The status of heavy flavour production in QCD is reviewed. Recent results on the doubly-differential cross section are discussed for the photoproduction of heavy flavours. Comparison of experimental results with theoretical calculation is discussed both for b production at hadron colliders and c production in fixed-target hadroproduction and photoproduction. The possibility of using photoproduction of heavy flavour in order to determine the gluon density in the proton is also discussed. (author). 38 refs., 8 figs

The Challenges of Flavour Physics

Energy Technology Data Exchange (ETDEWEB)

Isidori, Gino [Istituto Nazionale di Fisica Nucleare - INFN, Sezione di Pisa, 56127 Pisa (Italy); Technische Universitaet Muenchen, Institute for Advanced Study - IAS-TUM, Lichtenbergstrasse 2a, 85748 Garching (Germany)

2010-07-01

This presentation deals with the 'big' challenges of flavour physics. To a large extent, the origin of 'flavour' is still a mystery... Our 'ignorance' can be summarized by the following two open questions: What determines the observed pattern of masses and mixing angles of quarks and leptons? Which are the sources of flavour symmetry breaking accessible at low energies? Some 'popular' answers to the first question are obtained by means of Abelian or non-Abelian continuous flavour symmetries, Discrete flavour symmetries, Fermion profiles in extra dimensions, but other options are also possible. In all cases it is quite easy to reproduce the observed mass matrices in terms of a reduced number of free parameters, while it is difficult to avoid problems with FCNCs (without some amount of fine-tuning). Hard to make progress without knowing the ultraviolet completion of the SM. Answering the second question is more easy: It can be formulated independently of the UV completion of the theory. It is mainly a question of precision (both on the theory and on the experimental side). The good overall consistency of the experimental constraints appearing in the so-called CKM fits seems to indicate there is not much room for new sources of flavour symmetry breaking. Despite the overall success of the 'standard picture' looking more closely there a few 'anomalies' that is worth to investigate in more detail. Three particularly interesting cases are: The sin(2{beta}) tension in the CKM fit, the CP violation in B{sub s} mixing and B(B {yields} {tau}{nu}). Several attempts to explain these effects have appeared in the recent literature. In particular there is three classes of models where there has been considerable activity in the last few months, and which are quite interesting because of clear correlations among various observables: Two Higgs Doublet Model (2HDM) with MFV, large tan{beta} and flavour-blind phases, Right

Flavour physics from extra dimensions

CERN Document Server

Martinelli, G; Scrucca, C A; Silvestrini, L

2004-01-01

We discuss the possibility of introducing an SU(2) global flavour symmetry in the context of flat extra dimensions. In particular we concentrate on the 5-dimensional case and we study how to obtain the flavour structure of the Standard Model quark sector compacti(ying the fifth dimension on the orbifold St/Z2 a la Scberk-Scbwarz (SS). We show that in this case it is possible to justify the five orders of magnitude among the values of the quark masses with only one parameter: the SS flavour parameter. The non-local nature of the SS symmetry breaking mechanism allows to realize this without introducing new instabilities in the theory.

Definitions of minimal flavour violation for leptons

International Nuclear Information System (INIS)

Palorini, F.

2006-01-01

Neutrino masses imply the violation of lepton flavour and new physics beyond the Standard Model. However, flavour change has only been observed in oscillations. In analogy with the quark sector, we could deduce the existence of a principle of Minimal Flavour Violation also for Leptons (MFVL). Such an extension is not straightforward, since the mechanisms generating neutrino masses are unknown and many scenarios can be envisaged. Thus, we explore some possible definitions of MFVL and propose a notion that can include many models. We show, furthermore, that flavour violating processes are not necessarily controlled by the PMNS mixing matrix. (author)

arXiv Flavour Physics and CP Violation

CERN Document Server

Kamenik, J.F.

2016-01-01

These notes represent a summary of three lectures on flavour and CP violation, given at the CERNs European School of High Energy Physics in 2014. They cover flavour physics within the standard model, phenomenology of CP violation in meson mixing and decays, as well as constraints of flavour observableson physics beyond the standard model. In preparing the lectures (and consequently this summary) I drew heavily from several existing excellent and exhaustive sets of lecture notes and reviews on flavour physics and CP violation [1]. The reader is encouraged to consult those as well as the original literature for a more detailed study.

Characterization and in vitro release of cyclosporine-A from poly(D,L-lactide-co-glycolide implants obtained by solvent/extraction evaporation

Directory of Open Access Journals (Sweden)

Juliana Barbosa Saliba

2012-01-01

Full Text Available Cyclosporine-A-loaded PLGA implants were developed intended for ocular route. Implants were prepared using solvent extraction/evaporation technique followed by casting of the cake into rods in a heated surface. XRD patterns showed that cyclosporine-A was completely incorporated into PLGA. FTIR and DSC results indicated alterations on drug molecular conformation aiming to reach the most stable thermodynamic conformation at polymer/drug interface. Implants provided controlled/sustained in vitro release of the drug. During the first 7 weeks, the drug release was controlled by the diffusion of the cyclosporine-A; and between 7-23 week period, the drug diffusion and degradation of PLGA controlled the drug release.

General squark flavour mixing: constraints, phenomenology and benchmarks

CERN Document Server

De Causmaecker, Karen; Herrmann, Bjoern; Mahmoudi, Farvah; O'Leary, Ben; Porod, Werner; Sekmen, Sezen; Strobbe, Nadja

2015-11-19

We present an extensive study of non-minimal flavour violation in the squark sector in the framework of the Minimal Supersymmetric Standard Model. We investigate the effects of multiple non-vanishing flavour-violating elements in the squark mass matrices by means of a Markov Chain Monte Carlo scanning technique and identify parameter combinations that are favoured by both current data and theoretical constraints. We then detail the resulting distributions of the flavour-conserving and flavour-violating model parameters. Based on this analysis, we propose a set of benchmark scenarios relevant for future studies of non-minimal flavour violation in the Minimal Supersymmetric Standard Model.

Modeling Evaporation and Particle Assembly in Colloidal Droplets.

Science.gov (United States)

Zhao, Mingfei; Yong, Xin

2017-06-13

Evaporation-induced assembly of nanoparticles in a drying droplet is of great importance in many engineering applications, including printing, coating, and thin film processing. The investigation of particle dynamics in evaporating droplets can provide fundamental hydrodynamic insight for revealing the processing-structure relationship in the particle self-organization induced by solvent evaporation. We develop a free-energy-based multiphase lattice Boltzmann method coupled with Brownian dynamics to simulate evaporating colloidal droplets on solid substrates with specified wetting properties. The influence of interface-bound nanoparticles on the surface tension and evaporation of a flat liquid-vapor interface is first quantified. The results indicate that the particles at the interface reduce surface tension and enhance evaporation flux. For evaporating particle-covered droplets on substrates with different wetting properties, we characterize the increase of evaporate rate via measuring droplet volume. We find that droplet evaporation is determined by the number density and circumferential distribution of interfacial particles. We further correlate particle dynamics and assembly to the evaporation-induced convection in the bulk and on the surface of droplet. Finally, we observe distinct final deposits from evaporating colloidal droplets with bulk-dispersed and interface-bound particles. In addition, the deposit pattern is also influenced by the equilibrium contact angle of droplet.

Solvent-cast three-dimensional printing of multifunctional microsystems.

Science.gov (United States)

Guo, Shuang-Zhuang; Gosselin, Frédérick; Guerin, Nicolas; Lanouette, Anne-Marie; Heuzey, Marie-Claude; Therriault, Daniel

2013-12-20

The solvent-cast direct-write fabrication of microstructures is shown using a thermoplastic polymer solution ink. The method employs the robotically controlled microextrusion of a filament combined with a rapid solvent evaporation. Upon drying, the increased rigidity of the extruded filament enables the creation of complex freeform 3D shapes. Copyright © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Optical shaping of a nano-scale tip by femtosecond laser assisted field evaporation

Science.gov (United States)

Di Russo, E.; Houard, J.; Langolff, V.; Moldovan, S.; Rigutti, L.; Deconihout, B.; Blavette, D.; Bogdanowicz, J.; Vella, A.

2018-04-01

We have investigated the morphology of a nanotip under femtosecond laser pulse illumination and a high electric field. We show that both the symmetry and the local radius of the tip change with the direction of laser polarization as against the tip axis. The experiments were performed on the very same GaN nanotip by laser-assisted atom probe tomography and electron tomography. This allowed an accurate assessment of the tip features by following the order of evaporation of single atoms from the surface. A change of atom emission sites was observed when a change of the angle between the tip axis and the linearly polarized electric field of the laser was imposed. This enables an optical control of field-evaporation sites. A close optical control of the tip morphology on a scale below 10 nm is thus achievable. Calculations of the field at nanotip apex and absorption maps support the experimental observations. Based on the present study, methods can be developed for reshaping nanotips at the nanometer level. This finding opens perspectives for numerous applications, making use of nanotips as probes or field emitters, and for plasmonic devices.

Alcohol solvents evaporation-induced self-assembly synthesis of mesoporous TiO2- x- y C x N y nanoparticles toward visible-light driven photocatalytic activity

Science.gov (United States)

Liu, Shou-Heng; Syu, Han-Ren; Wu, Chung-Yi

2014-12-01

A one-step solvent evaporation-induced self-assembly (SEISA) process was demonstrated to prepare carbon and nitrogen co-doping mesoporous TiO2 nanoparticles (MesoTiO2- x- y C x N y - S) using an ionic liquid as carbon and nitrogen sources as well as mesoporous template. After the evaporation of different solvents (methanol, ethanol, and isopropanol) and subsequent calcinations at 773 K, the obtained MesoTiO2- x- y C x N y - S samples were systematically characterized by a variety of spectroscopic and analytical techniques, including small- and large-angle X-ray diffraction (XRD), Raman, transmission electron microscopy (TEM), N2 adsorption-desorption isotherms, Fourier transform infrared (FTIR), and X-ray photoelectron (XPS) spectroscopies. The results indicate that the solvents play an essential role on the chemical microstructure, doping elemental states, and photocatalytic performance of catalysts. The MesoTiO2- x- y C x N y -I samples have the lowest band gap of ca. 2.75 eV and strongest absorbance of visible light in the range of 400-600 nm. Among the MesoTiO2- x- y C x N y - S photocatalysts, the MesoTiO2- x- y C x N y -M catalysts show superior photocatalytic activity of hydrogen generation in methanol aqueous solution under visible light irradiation as compared to MesoTiO2- x- y C x N y -E, MesoTiO2- x- y C x N y -I, and commercial Degussa TiO2. This result could be attributed to the moderate C,N co-doping amounts on their developed mesoporous texture (pore size = 8.0 nm) and high surface area (107 m2 g-1) of TiO2 (crystallite size = 9.9 nm) in the MesoTiO2- x- y C x N y -M catalysts.

Tobacco industry use of flavourings to promote smokeless tobacco products.

Science.gov (United States)

Kostygina, Ganna; Ling, Pamela M

2016-11-01

While fruit, candy and alcohol characterising flavours are not allowed in cigarettes in the USA, other flavoured tobacco products such as smokeless tobacco (ST) continue to be sold. We investigated tobacco manufacturers' use of flavoured additives in ST products, the target audience(s) for flavoured products, and marketing strategies promoting products by emphasising their flavour. Qualitative analysis of internal tobacco industry documents triangulated with data from national newspaper articles, trade press and internet. Internally, flavoured products have been consistently associated with young and inexperienced tobacco users. Internal studies confirmed that candy-like sweeter milder flavours (eg, mint, fruit) could increase appeal to starters by evoking a perception of mildness, blinding the strong tobacco taste and unpleasant mouth feel; or by modifying nicotine delivery by affecting product pH. Similar to cigarettes, flavoured ST is likely to encourage novices to start using tobacco, and regulations limiting or eliminating flavours in cigarettes should be extended to include flavoured ST products. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

An expert system for automated flavour matching - Prioritizer

DEFF Research Database (Denmark)

Silva, Bárbara Santos; Tøstesen, Marie; Petersen, Mikael Agerlin

2017-01-01

Flavour matching can be viewed as trying to reproduce a specific flavour. This is a time consuming task and may lead to flavour mixtures that are too complex or too expensive to be commercialized. In order to facilitate the matching, we have developed a new mathematical model, called Prioritizer....

Volatile flavours in raw egg yolk of hens fed on different diets.

Science.gov (United States)

Plagemann, Ina; Zelena, Kateryna; Krings, Ulrich; Berger, Ralf G

2011-08-30

Recent studies have suggested that the composition of lipophilic components of egg yolk is influenced by the feed. The aim of the present study was to isolate volatile flavours from egg yolk after different feeding trials using solvent extraction and thin layer high-vacuum distillation. The resulting aroma extract was analysed by various gas chromatographic techniques. Chickens were either fed with laying meal, laying meal plus cabbage and onion or laying meal plus rapeseed oil or held in free-range. The predominating odour impressions were described as onion-like. Comparing all analytical and sensory data of the flavour extracts, there were minimal differences among the respective samples. Free-range eggs contained fewer volatile compounds than the other samples, whereas rapeseed oil supplementation caused an enrichment of sulfur compounds. While data from gas chromatography/flame ionisation detection, gas chromatography/mass spectrometry and gas chromatography/olfactometry were less conclusive, the results from sulfur-specific analysis using gas chromatography/flame photometric detection showed a considerable effect. However, because of the low abundance of sulfur compounds in the yolk, these differences are not expected to be perceivable by the consumer. Copyright © 2011 Society of Chemical Industry.

Heavy Higgs searches. Flavour matters

International Nuclear Information System (INIS)

Gori, Stefania; Paul, Ayan

2017-10-01

We point out that the stringent lower bounds on the masses of additional electrically neutral and charged Higgs bosons crucially depend on the flavour structure of their Yukawa interactions. We show that these bounds can easily be evaded by the introduction of flavour-changing neutral currents in the Higgs sector. As an illustration, we study the phenomenology of a two Higgs doublet model with a Yukawa texture singling out the third family of quarks and leptons. We combine constraints from low-energy flavour physics measurements, LHC measurements of the 125 GeV Higgs boson rates, and LHC searches for new heavy Higgs bosons. We propose novel LHC searches that could be performed in the coming years to unravel the existence of these new Higgs bosons.

Heavy Higgs searches. Flavour matters

Energy Technology Data Exchange (ETDEWEB)

Gori, Stefania [Cincinnati Univ., OH (United States). Dept. of Physics; Grojean, Christophe [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Humboldt-Universitaet, Berlin (Germany). Inst. fuer Physik; Juste, Aurelio [Institut de Fisica d' Altes Energies (IFAE), Barcelona (Spain); Institucio Catalanade Recerca i Estudis Avancats (ICREA), Barcelona (Spain); Paul, Ayan [INFN, Sezione di Roma (Italy)

2017-10-15

We point out that the stringent lower bounds on the masses of additional electrically neutral and charged Higgs bosons crucially depend on the flavour structure of their Yukawa interactions. We show that these bounds can easily be evaded by the introduction of flavour-changing neutral currents in the Higgs sector. As an illustration, we study the phenomenology of a two Higgs doublet model with a Yukawa texture singling out the third family of quarks and leptons. We combine constraints from low-energy flavour physics measurements, LHC measurements of the 125 GeV Higgs boson rates, and LHC searches for new heavy Higgs bosons. We propose novel LHC searches that could be performed in the coming years to unravel the existence of these new Higgs bosons.

Acetylene Black/Sulfur Composites Synthesized by a Solution Evaporation Concentration Crystallization Method and Their Electrochemical Properties for Li/S Batteries

Directory of Open Access Journals (Sweden)

Zhigao Yang

2013-07-01

Full Text Available A novel technique to prepare carbon/sulfur composites as cathode materials for Li/S batteries is proposed, which we call the ‘solution evaporation concentration crystallization’ method. Three composites with different S loadings were prepared, subject to two different solvent evaporation rates from acetylene black (AB/sulfur in carbon disulfide solutions. X-ray diffraction, environmental scanning electron microscopy, transmission electron microscopy, and Brunauer-Emmett-Teller measurements all show that the porous AB structure is well-filled with S. Composites prepared at a lower solvent evaporation rate with 50 wt % S content, had good electrochemical properties, with 1609.67 mAh g−1 after 100 cycles. Composites with better dispersibility at a low solvent evaporation rate can effectively prevent polysulfide from dissolving in the electrolyte, and serve to stabilize the structure of the S cathode during the charge-discharge process.

The effects of flavour symmetry breaking on hadron matrix elements

International Nuclear Information System (INIS)

Cooke, A.N.; Horsley, R.; Pleiter, D.; Zanotti, J.M.

2012-12-01

By considering a flavour expansion about the SU(3)-flavour symmetric point, we investigate how flavour-blindness constrains octet baryon matrix elements after SU(3) is broken by the mass difference between the strange and light quarks. We find the expansions to be highly constrained along a mass trajectory where the singlet quark mass is held constant, which proves beneficial for extrapolations of 2+1 flavour lattice data to the physical point. We investigate these effects numerically via a lattice calculation of the flavour-conserving and flavour-changing matrix elements of the vector and axial operators between octet baryon states.

The effects of flavour symmetry breaking on hadron matrix elements

Energy Technology Data Exchange (ETDEWEB)

Cooke, A.N.; Horsley, R. [Edinburgh Univ. (United Kingdom). School of Physics and Astronomy; Nakamura, Y. [RIKEN Advanced Institute for Computational Science, Kobe (Japan); Pleiter, D. [Juelich Research Centre (Germany); Regensburg Univ. (Germany). Institut fuer Theoretische Physik; Rakow, P.E.L. [Liverpool Univ. (United Kingdom). Theoretical Physics Division; Schierholz, G. [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Zanotti, J.M. [Adelaide Univ. (Australia). School of Chemistry and Physics

2012-12-15

By considering a flavour expansion about the SU(3)-flavour symmetric point, we investigate how flavour-blindness constrains octet baryon matrix elements after SU(3) is broken by the mass difference between the strange and light quarks. We find the expansions to be highly constrained along a mass trajectory where the singlet quark mass is held constant, which proves beneficial for extrapolations of 2+1 flavour lattice data to the physical point. We investigate these effects numerically via a lattice calculation of the flavour-conserving and flavour-changing matrix elements of the vector and axial operators between octet baryon states.

Flavour Compounds in Fungi

DEFF Research Database (Denmark)

Ravasio, Davide Antonio

. This selection of strains was used in fermentations with the aim of identifying new interesting flavour producers. Fermentation profiles, volatile analyses, off-flavour identification and resistance to osmotic/oxidative stress have been addressed to highlight new candidates to use for industrial applications....... This resulted in the identification of Wickerhamomyces anomalus and Pichia kluyveri as high producers of esters fruity compounds, which contribute to enhance the complexity of wine and beer product. In addition the strain Debaromyces subglobosus showed high yields of aldehydes and fruity ketones, which...

Integration of ceramic membrane and compressed air-assisted solvent extraction (CASX) for metal recovery.

Science.gov (United States)

Li, Chi-Wang; Chiu, Chun-Hao; Lee, Yu-Cheng; Chang, Chia-Hao; Lee, Yu-Hsun; Chen, Yi-Ming

2010-01-01

In our previous publications, compressed air-assisted solvent extraction process (CASX) was developed and proved to be kinetically efficient process for metal removal. In the current study, CASX with a ceramic MF membrane integrated for separation of spent solvent was employed to remove and recover metal from wastewater. MF was operated either in crossflow mode or dead-end with intermittent flushing mode. Under crossflow mode, three distinct stages of flux vs. TMP (trans-membrane pressure) relationship were observed. In the first stage, flux increases with increasing TMP which is followed by the stage of stable flux with increasing TMP. After reaching a threshold TMP which is dependent of crossflow velocity, flux increases again with increasing TMP. At the last stage, solvent was pushed through membrane pores as indicated by increasing permeate COD. In dead-end with intermittent flushing mode, an intermittent flushing flow (2 min after a 10-min or a 30-min dead-end filtration) was incorporated to reduce membrane fouling by flush out MSAB accumulated on membrane surface. Effects of solvent concentration and composition were also investigated. Solvent concentrations ranging from 0.1 to 1% (w/w) have no adverse effect in terms of membrane fouling. However, solvent composition, i.e. D(2)EHPA/kerosene ratio, shows impact on membrane fouling. The type of metal extractants employed in CASX has significant impact on both membrane fouling and the quality of filtrate due to the differences in their viscosity and water solubility. Separation of MSAB was the limiting process controlling metal removal efficiency, and the removal efficiency of Cd(II) and Cr(VI) followed the same trend as that for COD.

Formulation and characterization of ketoprofen embedded polycaprolactone microspheres using solvent evaporation method

Directory of Open Access Journals (Sweden)

Pankaj Wagh

2015-07-01

Full Text Available The purpose of this study was to prepare polymeric microspheres containing Ketoprofen (KFN by single emulsion [oil-in-water (o/w] solvent evaporation method. Polycaprolactone (PCL, biocompatible polymer, was used for the preparation of sustained released microspheres of KFN. A Plackett–Burman design was employed by using the Design-Expert® software (Version- 9.0.3.1, Stat-Ease Inc., Minneapolis, MN. Eleven factors out of six processing factors were investigated in order to enhance the encapsulation efficiency (EE of the microspheres. The resultant microspheres were characterized for their size, morphology, EE, and drug release. Imaging of particles was performed by field emission scanning electron microscopy. Interaction between the drug and polymers were investigated by Fourier transform infrared (FTIR spectroscopy, X-ray powder diffractometry (XRPD and Differential Scanning Calorimetry (DSC. Graphical and mathematical analyses of the design showed that concentration of factor PCL (B and varying speed (F, revolution per minute, rpm were significant negative effect on the EE and identified as the significant factor determining the EE of the microspheres. The microspheres showed high % EE (31.18 % to 96.81 %. The microspheres were found to be discrete, oval with porous surface. The FTIR analysis confirmed no interaction of KFN with the polymer. The XRPD revealed the dispersion of drug within microspheres formulation. Sustained drug release profile over 12 h was achieved by PCL polymer. In conclusion, polymeric microspheres containing KFN can be successfully prepared using the technique of experimental design, and these results helped in finding the optimum formulation variables for EE of microspheres.

Flavour Chemistry of Chicken Meat: A Review

OpenAIRE

Jayasena, Dinesh D.; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

2013-01-01

Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds res...

Anodic Oxidation of Furans in Aprotic Solvents.

Science.gov (United States)

1984-01-06

dissolved in 70 mL acetonitrile (0.003% water , K.F. titration) containing 0.1 M tetra-n-butyl ammonium tetrafluoroborate (TBAF). The solution was...solvent evaporated on a rotary evaporator at 25°C ( water bath temperature). The residue was extracted with 3 x 20 mL portions of diethylether, and the...results for a clean electrode in the same solution after presaturation with oxygen. To make the film conductive for the electrolyses , the voltage was

Flavour in the era of the LHC

CERN Multimedia

2006-01-01

The 4th meeting of the 'Flavour in the era of the LHC' workshop will take place at CERN on 9-11 October, 2006. The goal of this workshop is to outline and document a programme for flavour physics for the next decade, addressing in particular the complementarity and synergy between the discoveries we expect to emerge from the LHC and the potential for accurate measurements of future flavour factories. Over 150 physicists will join in the discussions of the three working groups dedicated to 'Flavour physics at high Q', 'B/D/K decays' and 'Flavour in the lepton sector, EDM's, g-2, etc'. The previous meetings took place in November 2005, and in February and May this year. In addition to the working group sessions, a special miniworkshop dedicated to future prospects for electric dipole moment (EDM) searches and g-2 measurements will be held on 9-10 October. Sensitive EDM and g-2 experiments probe physics in an integral way, and in many cases their physics reach is much higher than the spectrometer searches at th...

Flavour in the era of the LHC

CERN Multimedia

2006-01-01

The 4th meeting of the 'Flavour in the era of the LHC'workshop will take place at CERN on 9-11 October, 2006. The goal of this workshop is to outline and document a programme for flavour physics for the next decade, addressing in particular the complementarity and synergy between the discoveries we expect to emerge from the LHC and the potential for accurate measurements of future flavour factories. Over 150 physicists will join in the discussions of the three working groups dedicated to 'Flavour physics at high Q', 'B/D/K decays'and 'Flavour in the lepton sector, EDM's, g-2, etc'. The previous meetings took place in November 2005, and in February and May this year. In addition to the working group sessions, a special miniworkshop dedicated to future prospects for electric dipole moment (EDM) searches and g-2 measurements will be held on 9-10 October. Sensitive EDM and g-2 experiments probe physics in an integral way, and in many cases their physics reach is much higher than the spectrometer searches at th...

Blotting Assisted by Heating and Solvent Extraction for DESI-MS Imaging

Science.gov (United States)

Cabral, Elaine C.; Mirabelli, Mario F.; Perez, Consuelo J.; Ifa, Demian R.

2013-06-01

Imprints of potato sprout ( Solanum tuberosum L.), gingko leaves (Gingko biloba L. ) and strawberries (Fragaria x ananassa Duch. ) were successfully imaged by desorption electrospray ionization mass spectrometry (DESI-MS) on TLC plates through blotting assisted by heating and/or solvent extraction. Ion images showing the distribution of significant compounds such as glycoalkaloid toxins in potato sprout, ginkgolic acids and flavonoids in ginkgo leaves, and sugars and anthocyanidin in strawberry were obtained. Practical implications of this work include analysis of a wide range of irregular or soft materials by different imprinting conditions without requiring the addition of matrices or use of specific kinds of surfaces.

Flavour symmetries and SUSY soft breaking in the LHC era

International Nuclear Information System (INIS)

Vives, O

2008-01-01

The so-called supersymmetric flavour problem does not exist in isolation to the Standard Model flavour problem. We show that a realistic flavour symmetry can simultaneously solve both problems without ad hoc modifications of the SUSY model. Furthermore, departures from the SM expectations in these models can be used to discriminate among different possibilities. In particular we present the expected values for the electron EDM in a flavour model solving the supersymmetric flavour and CP problems

Rapid determination of volatile constituents in safflower from Xinjiang and Henan by ultrasonic-assisted solvent extraction and GC–MS

OpenAIRE

Jia, Ling-Han; Liu, Yi; Li, Yu-Zhen

2011-01-01

The total volatile components were extracted from safflower by ultrasonic-assisted solvent extraction (USE) and their chemical constituents were analyzed by gas chromatographyâmass spectrometry (GCâMS) to provide scientific basis for the quality control of safflower. Five different solvents (diethyl ether, ethanol, ethyl acetate, dichloromethane and acetone) were used and compared in terms of number of volatile components extracted and the peak areas of these components in TIC. The results sh...

Precision physics with heavy-flavoured hadrons

CERN Document Server

Koppenburg, Patrick

2015-01-01

The understanding of flavour dynamics is one of the key aims of elementary particle physics. The last 15 years have witnessed the triumph of the Kobayashi-Maskawa mechanism, which describes all flavour changing transitions of quarks in the Standard Model. This important milestone has been reached owing to a series of experiments, in particular to those operating at the so-called $B$ factories, at the Tevatron, and now at the LHC. We briefly review status and perspectives of flavour physics, highlighting the results where the LHC has given the most significant contributions, notably including the recent observation of the $B_s^0\\to\\mu^+\\mu^-$ decay.

Alcohol solvents evaporation-induced self-assembly synthesis of mesoporous TiO2−x−yCxNy nanoparticles toward visible-light driven photocatalytic activity

International Nuclear Information System (INIS)

Liu, Shou-Heng; Syu, Han-Ren; Wu, Chung-Yi

2014-01-01

A one-step solvent evaporation-induced self-assembly (SEISA) process was demonstrated to prepare carbon and nitrogen co-doping mesoporous TiO 2 nanoparticles (MesoTiO 2−x−y C x N y -S) using an ionic liquid as carbon and nitrogen sources as well as mesoporous template. After the evaporation of different solvents (methanol, ethanol, and isopropanol) and subsequent calcinations at 773 K, the obtained MesoTiO 2−x−y C x N y -S samples were systematically characterized by a variety of spectroscopic and analytical techniques, including small- and large-angle X-ray diffraction (XRD), Raman, transmission electron microscopy (TEM), N 2 adsorption–desorption isotherms, Fourier transform infrared (FTIR), and X-ray photoelectron (XPS) spectroscopies. The results indicate that the solvents play an essential role on the chemical microstructure, doping elemental states, and photocatalytic performance of catalysts. The MesoTiO 2−x−y C x N y -I samples have the lowest band gap of ca. 2.75 eV and strongest absorbance of visible light in the range of 400–600 nm. Among the MesoTiO 2−x−y C x N y -S photocatalysts, the MesoTiO 2−x−y C x N y -M catalysts show superior photocatalytic activity of hydrogen generation in methanol aqueous solution under visible light irradiation as compared to MesoTiO 2−x−y C x N y -E, MesoTiO 2−x−y C x N y -I, and commercial Degussa TiO 2 . This result could be attributed to the moderate C,N co-doping amounts on their developed mesoporous texture (pore size = 8.0 nm) and high surface area (107 m 2  g −1 ) of TiO 2 (crystallite size = 9.9 nm) in the MesoTiO 2−x−y C x N y -M catalysts

242-A evaporator dangerous waste permit application

International Nuclear Information System (INIS)

1991-01-01

The 242-A Evaporator is a waste management unit within the Hanford Facility that consists of process vessels and support systems for heating, evaporating, and condensing double-shell tank (DST) waste generated by Hanford Site operations. Operation of the 242-A Evaporator serves to reduce the volume of waste solutions within the DSTs that do not self-boil, while separating inorganic and radionuclide constituents from organic constituents. This operation reduces the number of underground DSTs required for waste storage and also makes the mixed waste more suitable for future treatment and disposal (i.e., grouting and vitrification). The 242-A Evaporator receives mixed-waste streams from the DSTs that contain organic and inorganic constituents and radionuclides. The waste is a dangerous waste (DW) because of corrosivity, reactivity, and toxicity characteristics, and is an extremely hazardous waste (EHW) as a result of toxicity (state criteria only), carcinogenicity, and persistence under the state mixture rule. The waste also contains spent nonhalogenated solvents

Flavour mixings in flux compactifications

International Nuclear Information System (INIS)

Buchmuller, Wilfried; Schweizer, Julian

2017-01-01

A multiplicity of quark-lepton families can naturally arise as zero-modes in flux compactifications. The flavour structure of quark and lepton mass matrices is then determined by the wave function profiles of the zero-modes. We consider a supersymmetric SO(10) x U(1) model in six dimensions compactified on the orbifold T 2 =Z 2 with Abelian magnetic flux. A bulk 16-plet charged under the U(1) provides the quark-lepton generations whereas two uncharged 10-plets yield two Higgs doublets. Bulk anomaly cancellation requires the presence of additional 16- and 10-plets. The corresponding zero-modes form vectorlike split multiplets that are needed to obtain a successful flavour phenomenology. We analyze the pattern of flavour mixings for the two heaviest families of the Standard Model and discuss possible generalizations to three and more generations.

Growth of thin films of low molecular weight proteins by matrix assisted pulsed laser evaporation (MAPLE)

DEFF Research Database (Denmark)

Matei, Andreea; Schou, Jørgen; Constantinescu, C.

2011-01-01

Thin films of lysozyme and myoglobin grown by matrix assisted pulsed laser evaporation (MAPLE) from a water ice matrix have been investigated. The deposition rate of these two low molecular weight proteins (lysozyme: 14307 amu and myoglobin: 17083 amu) exhibits a maximum of about 1–2 ng/cm2 per....... The results for lysozyme demonstrate that the fragmentation rate of the proteins during the MAPLE process is not influenced by the pH of the water solution prior to freezing....

Bubble-assisted film evaporation correlation for saline water at sub-atmospheric pressures in horizontal-tube evaporator

KAUST Repository

Shahzad, Muhammad Wakil

2013-01-01

In falling film evaporators, the overall heat transfer coefficient is controlled by film thickness, velocity, liquid properties and the temperature differential across the film layer. This article presents the heat transfer behavior for evaporative film boiling on horizontal tubes, but working at low pressures of 0.93-3.60 kPa (corresponding solution saturation temperatures of 279-300 K) as well as seawater salinity of 15,000 to 90,000 mg/l or ppm. Owing to a dearth of literature on film-boiling at these conditions, the article is motivated by the importance of evaporative film boiling in the desalination processes such as the multi-effect distillation (MED) or multi-stage flashing (MSF): It is observed that in addition to the above-mentioned parameters, evaporative heat transfer of seawater is affected by the emergence of micro-bubbles within the thin film layer, particularly when the liquid saturation temperatures drop below 298 K (3.1 kPa). Such micro bubbles are generated near to the tube wall surfaces and they enhanced the heat transfer by two or more folds when compared with the predictions of conventional evaporative film boiling. The appearance of micro-bubbles is attributed to the rapid increase in the specific volume of vapor, i.e., dv/dT, at low saturation temperature conditions. A new correlation is thus proposed in this article and it shows good agreement to the measured data with an experimental uncertainty of 8% and regression RMSE of 3.5%. © 2012 Elsevier Ltd. All rights reserved.

Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part II: Case of fish meat and skin from earthen-ponds farming.

Science.gov (United States)

Mahmoud, Mohamed Ahmed Abbas; Buettner, Andrea

2017-10-01

Odorous molecules in earthen-ponds rainbow trout aquaculture farming in Germany were investigated with a special focus on musty-earthy off-odorants. To this aim, fish meat and skin were extracted using solvent-assisted flavour evaporation (SAFE) and were mildly concentrated; extracts were subsequently analysed by means of one- and two-dimensional high-resolution gas chromatography coupled with mass spectrometry and olfactometry (GC-MS/O and 2D-HRGC-MS/O). Aroma extract dilution analysis (AEDA) of the solvent extracts revealed the presence of 76 odorants of which 75 were successfully identified. Thereby, rotundone (black pepper) is described for the first time as an odour-active substance in fish. Moreover, a series of compounds is described for the first time in German aquaculture rainbow trout fish, including, amongst others, (E,Z,Z)-2,4,7-tridecatrienal, (E)-4,5-epoxy-(E)-2-decenal, 4-ethyloctanoic acid, 3-methylindole (skatole), d-limonene, and indole. The analytical findings were further compared to sensory evaluation of the samples, and previously obtained data on the respective aquacultural water. Copyright © 2016 Elsevier Ltd. All rights reserved.

Heavy Flavour Production

CERN Document Server

Nason, Paolo; Ridolfi, Giovanni

1995-01-01

We review the status of heavy flavour production in QCD. Comparison of experimental and theoretical results for top and bottom production are given. Selected topics in charm production are also discussed.

A comparison of accelerated solvent extraction, Soxhlet extraction, and ultrasonic-assisted extraction for analysis of terpenoids and sterols in tobacco.

Science.gov (United States)

Shen, Jinchao; Shao, Xueguang

2005-11-01

The performance of accelerated solvent extraction in the analysis of terpenoids and sterols in tobacco samples was investigated and compared with those of Soxhlet extraction and ultrasonically assisted extraction with respect to yield, extraction time, reproducibility and solvent consumption. The results indicate that although the highest yield was achieved by Soxhlet extraction, ASE appears to be a promising alternative to classical methods since it is faster and uses less solvent, especially when applied to the investigation of large batch tobacco samples. However, Soxhlet extraction is still the preferred method for analyzing sterols since it gives a higher extraction efficiency than other methods.

Cern Academic Training programme 2011 - Flavour Physics and CP Violation

CERN Multimedia

PH Department

2011-01-01

LECTURE SERIES   4, 5, 6 and 7 April 2011 Flavour Physics and CP Violation Dr. Yosef Nir (Weizmann Institute of Science, Rehovot, Israel 11:00-12:00 - 4, 6 and 7 April - Bldg. 222-R-001 - Filtration Plant 5 April - Bldg. 80-1-001 - Globe 1st Floor   The B-factories have led to significant progress in our understanding of CP violation and of flavour physics. Yet, two flavour puzzles remain. The standard model flavour puzzle is the question of why there is smallness and hierarchy in the flavour parameters. The new physics flavour puzzle is the question of why TeV-scale new physics was not signalled in flavour changing neutral current processes. The high pT experiments, ATLAS and CMS, are likely to shed light on these puzzles. As concerns CP violation, the LHC will lead to progress on the puzzle of the baryon asymmetry as well.  

Stable Isotope-Assisted Evaluation of Different Extraction Solvents for Untargeted Metabolomics of Plants

Directory of Open Access Journals (Sweden)

Maria Doppler

2016-06-01

Full Text Available The evaluation of extraction protocols for untargeted metabolomics approaches is still difficult. We have applied a novel stable isotope-assisted workflow for untargeted LC-HRMS-based plant metabolomics , which allows for the first time every detected feature to be considered for method evaluation. The efficiency and complementarity of commonly used extraction solvents, namely 1 + 3 (v/v mixtures of water and selected organic solvents (methanol, acetonitrile or methanol/acetonitrile 1 + 1 (v/v, with and without the addition of 0.1% (v/v formic acid were compared. Four different wheat organs were sampled, extracted and analysed by LC-HRMS. Data evaluation was performed with the in-house-developed MetExtract II software and R. With all tested solvents a total of 871 metabolites were extracted in ear, 785 in stem, 733 in leaf and 517 in root samples, respectively. Between 48% (stem and 57% (ear of the metabolites detected in a particular organ were found with all extraction mixtures, and 127 of 996 metabolites were consistently shared between all extraction agent/organ combinations. In aqueous methanol, acidification with formic acid led to pronounced pH dependency regarding the precision of metabolite abundance and the number of detectable metabolites, whereas extracts of acetonitrile-containing mixtures were less affected. Moreover, methanol and acetonitrile have been found to be complementary with respect to extraction efficiency. Interestingly, the beneficial properties of both solvents can be combined by the use of a water-methanol-acetonitrile mixture for global metabolite extraction instead of aqueous methanol or aqueous acetonitrile alone.

Solvent extraction of radionuclides from aqueous tank waste

International Nuclear Information System (INIS)

Moyer, B.A.; Bonnesen, P.V.; Sachleben, R.A.

1997-01-01

This task aims toward the development of efficient solvent-extraction processes for the removal of the fission products 99 Tc, 90 Sr, and 137 Cs from alkaline tank wastes. Processes already developed or proposed entail direct treatment of the waste solution with the solvent and subsequent stripping of the extracted contaminants from the solvent into a dilute aqueous solution. Working processes to remove Tc(and SR) separately and Cs separately have been developed; the feasibility of a combined process is under investigation. Since Tc, Sr, and Cs will be vitrified together in the high-level fraction, however, a process that could separate Tc, Sr, and Cs simultaneously, as opposed to sequentially, potentially offers the greatest impact. A figure presents a simplified diagram of a proposed solvent-extraction cycle followed by three possible treatments for the stripping solution. Some degree of recycle of the stripping solution (option a) is expected. Simple evaporation (option c) is possible prior to vitrification; this offers the greatest possible volume reduction with simple operation and no consumption of chemicals, but it is energy intensive. However, if the contaminants are concentrated (option b) by fixed-bed technology, the energy penalty of evaporation can be avoided and vitrification facilitated without any additional secondary waste being produced

Surface morphology of thin lysozyme films produced by matrix-assisted pulsed laser evaporation (MAPLE)

DEFF Research Database (Denmark)

Purice, Andreea; Schou, Jørgen; Pryds, Nini

2007-01-01

Thin films of the protein, lysozyme, have been deposited by the matrix-assisted pulsed laser evaporation (MAPLE) technique. Frozen targets of 0.3-1.0 wt.% lysozyme dissolved in ultrapure water were irradiated by laser light at 355 mn with a fluence of 2 J/cm(2). The surface quality of the thin....... The concentration of lysozyme in the ice matrix apparently does not play any significant role for the morphology of the film. The morphology obtained with MAPLE has been compared with results for direct laser irradiation of a pressed lysozyme sample (i.e. pulsed laser deposition (PLD)). (C) 2007 Elsevier B.V. All...

Development of "same side" flavour tagging algorithms for measurements of flavour oscillations and $CP$ violation in the $B^0$ mesons system

CERN Document Server

Fazzini, Davide; Khanji, Basem

In this thesis new developments of $\\textit{Flavour Tagging}$ algorithms for the $LHCb$ experiment are presented. The $\\textit{Flavour Tagging}$ is a very usefull tool which allows to determine the flavour of the reconstructed particles, such as the $B^0$ mesons. A correctly identification of the flavour is fundamental in certain measurements such as time-dependent $CP$ violation asymmetries or the $B^0 \\leftrightarrow \\overline{B}^0$ oscillations. Both these type of measurements are exploited by LHCb experiment in the research of new physics beyond the Standard Model. The new developments achieved in this work concern an optimization of the $\\textit{Same Side Tagger}$ algorithms, using protons and pions correlated in charge with the signal $B^0$ to infer its initial flavour. Then two combinations are implemented: the first is a combination of the $\\textit{SS Pion Tagger}$ ($SS\\pi$) and the $\\textit{SS Proton Tagger}$ ($SSp$) in a unique $\\textit{Same Side}$ ($SS$) tagging algorithm; the second one is the fi...

Flavoured non-cigarette tobacco product use among US adults: 2013-2014.

Science.gov (United States)

Bonhomme, Michèle G; Holder-Hayes, Enver; Ambrose, Bridget K; Tworek, Cindy; Feirman, Shari P; King, Brian A; Apelberg, Benjamin J

2016-11-01

Limited data exist on flavoured non-cigarette tobacco product (NCTP) use among US adults. Data from the 2013 to 2014 National Adult Tobacco Survey (N=75 233), a landline and cellular telephone survey of US adults aged ≥18, were assessed to estimate past 30-day NCTP use, flavoured NCTP use and flavour types using bivariate analyses. During 2013-2014, 14.4% of US adults were past 30-day NCTP users. Nationally, an estimated 10.2 million e-cigarette users (68.2%), 6.1 million hookah users (82.3%), 4.1 million cigar smokers (36.2%) and 4.0 million smokeless tobacco users (50.6%) used flavoured products in the past 30 days. The most prevalent flavours reported were menthol/mint (76.9%) for smokeless tobacco; fruit (74.0%) for hookah; fruit (52.4%), candy/chocolate/other sweet flavours (22.0%) and alcohol (14.5%) for cigars/cigarillos/filtered little cigars; fruit (44.9%), menthol/mint (43.9%) and candy/chocolate/other sweet flavours (25.7%) for e-cigarettes and fruit (56.6%), candy/chocolate/other sweet flavours (26.5%) and menthol/mint (24.8%) for pipes. Except for hookah and pipes, past 30-day flavoured product use was highest among 18-24-year olds. By cigarette smoking, never smoking e-cigarette users (84.8%) were more likely to report flavoured e-cigarette use, followed by recent former smokers (78.1%), long-term former smokers (70.4%) and current smokers (63.2%). Flavoured NCTP use is prominent among US adult tobacco users, particularly among e-cigarette, hookah and cigar users. Flavoured product use, especially fruit and sweet-flavoured products, was higher among younger adults. It is important for tobacco prevention and control strategies to address all forms of tobacco use, including flavoured tobacco products. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

Evaporation kinetics in the hanging drop method of protein crystal growth

Science.gov (United States)

Baird, James K.; Frieden, Richard W.; Meehan, E. J., Jr.; Twigg, Pamela J.; Howard, Sandra B.; Fowlis, William A.

1987-01-01

An engineering analysis of the rate of evaporation of solvent in the hanging drop method of protein crystal growth is presented; these results are applied to 18 different drop and well arrangements commonly encountered in the laboratory, taking into account the chemical nature of the salt, the drop size and shape, the drop concentration, the well size, the well concentration, and the temperature. It is found that the rate of evaporation increases with temperature, drop size, and with the salt concentration difference between the drop and the well. The evaporation possesses no unique half-life. Once the salt in the drop achieves about 80 percent of its final concentration, further evaporation suffers from the law of diminishing returns.

[Interlaboratory Study on Evaporation Residue Test for Food Contact Products (Report 2)].

Science.gov (United States)

Ohno, Hiroyuki; Mutsuga, Motoh; Abe, Tomoyuki; Abe, Yutaka; Amano, Homare; Ishihara, Kinuyo; Ohsaka, Ikue; Ohno, Haruka; Ohno, Yuichiro; Ozaki, Asako; Kakihara, Yoshiteru; Kobayashi, Hisashi; Sakuragi, Hiroshi; Shibata, Hiroshi; Shirono, Katsuhiro; Sekido, Haruko; Takasaka, Noriko; Takenaka, Yu; Tajima, Yoshiyasu; Tanaka, Aoi; Tanaka, Hideyuki; Nakanishi, Toru; Nomura, Chie; Haneishi, Nahoko; Hayakawa, Masato; Miura, Toshihiko; Yamaguchi, Miku; Yamada, Kyohei; Watanabe, Kazunari; Sato, Kyoko

2018-01-01

An interlaboratory study was performed to evaluate the equivalence between an official method and a modified method of evaporation residue test using heptane as a food-simulating solvent for oily or fatty foods, based on the Japanese Food Sanitation Law for food contact products. Twenty-three laboratories participated, and tested the evaporation residues of nine test solutions as blind duplicates. In the official method, heating for evaporation was done with a water bath. In the modified method, a hot plate was used for evaporation, and/or a vacuum concentration procedure was skipped. In most laboratories, the test solutions were heated until just prior to dryness, and then allowed to dry under residual heat. Statistical analysis revealed that there was no significant difference between the two methods. Accordingly, the modified method provides performance equal to the official method, and is available as an alternative method. Furthermore, an interlaboratory study was performed to evaluate and compare two leaching solutions (95% ethanol and isooctane) used as food-simulating solvents for oily or fatty foods in the EU. The results demonstrated that there was no significant difference between heptane and these two leaching solutions.

Abnormal reactions in a evaporator in a fuel reprocessing plant

International Nuclear Information System (INIS)

Kida, Takashi; Umeda, Miki; Sugikawa, Susumu

2003-01-01

In order to evaluate a self-accelerated reaction in an evaporator in a fuel reprocessing plant due to organic-nitric acid reactions, a development of a calculation code is under way. Mock-up tests were performed to investigate the fluid dynamic behavior of the organic solvent in the evaporator. Based on these results, the model of the calculation code was constructed. This report describes the results of mock-up tests and the model of the calculation code. (author)

Uniform thin films of TiO2 nanoparticles deposited by matrix-assisted pulsed laser evaporation

International Nuclear Information System (INIS)

Caricato, A.P.; Manera, M.G.; Martino, M.; Rella, R.; Romano, F.; Spadavecchia, J.; Tunno, T.; Valerini, D.

2007-01-01

We report morphological and optical properties of a colloidal TiO 2 nanoparticle film, deposited on a quartz substrate by using the Matrix-Assisted Pulsed Laser Evaporation (MAPLE) technique. Atomic Force Microscopy demonstrated that a good uniformity of the deposition can be obtained. The presence of agglomerates with dimensions of about 1 μm in size was noticed. Form UV-vis transmission spectra, recorded in the 200-800 nm range, the optical constants and the energy gap were determined besides the film thickness. The optical constants resulted in agreement with the values reported in literature for TiO 2 nanoparticle thin films

Functionalized porphyrin conjugate thin films deposited by matrix assisted pulsed laser evaporation

Energy Technology Data Exchange (ETDEWEB)

Iordache, S. [University of Bucharest, 3Nano-SAE Research Center, PO Box MG-38, Bucharest-Magurele (Romania); Cristescu, R., E-mail: rodica.cristescu@inflpr.ro [National Institute for Lasers, Plasma and Radiation Physics, Lasers Department, P.O. Box MG-36, Bucharest-Magurele (Romania); Popescu, A.C.; Popescu, C.E.; Dorcioman, G.; Mihailescu, I.N. [National Institute for Lasers, Plasma and Radiation Physics, Lasers Department, P.O. Box MG-36, Bucharest-Magurele (Romania); Ciucu, A.A. [University of Bucharest, Faculty of Chemistry, Bucharest (Romania); Balan, A.; Stamatin, I. [University of Bucharest, 3Nano-SAE Research Center, PO Box MG-38, Bucharest-Magurele (Romania); Fagadar-Cosma, E. [Institute of Chemistry Timisoara of Romanian Academy, M. Viteazul Ave. 24, 300223-Timisoara (Romania); Chrisey, D.B. [Tulane University, Departments of Physics and Biomedical Engineering, New Orleans, LA 70118 (United States)

2013-08-01

We report on the deposition of nanostructured porphyrin-base, 5(4-carboxyphenyl)-10,15,20-tris(4-phenoxyphenyl)-porphyrin thin films by matrix assisted pulsed laser evaporation onto silicon substrates with screen-printed electrodes. AFM investigations have shown that at 400 mJ/cm{sup 2} fluence a topographical transition takes place from the platelet-like stacking porphyrin-based nanostructures in a perpendicular arrangement to a quasi-parallel one both relative to the substrate surface. Raman spectroscopy has shown that the chemical structure of the deposited thin films is preserved for fluences within the range of 200–300 mJ/cm{sup 2}. Cyclic voltammograms have demonstrated that the free porphyrin is appropriate as a single mediator for glucose in a specific case of screen-printed electrodes, suggesting potential for designing a new class of biosensors.

Neutrino-Flavoured Sneutrino Dark Matter

CERN Document Server

March-Russell, John; McCullough, Matthew

2010-01-01

A simple theory of supersymmetric dark matter (DM) naturally linked to neutrino flavour physics is studied. The DM sector comprises a spectrum of mixed lhd-rhd sneutrino states where both the sneutrino flavour structure and mass splittings are determined by the associated neutrino masses and mixings. Prospects for indirect detection from solar capture are good due to a large sneutrino-nucleon cross-section afforded by the inelastic splitting (solar capture limits exclude an explanation of DAMA/LIBRA). We find parameter regions where all heavier states will have decayed, leaving only one flavour mixture of sneutrino as the candidate DM. Such regions have a unique `smoking gun' signature--sneutrino annihilation in the Sun produces a pair of neutrino mass eigenstates free from vacuum oscillations, with the potential for detection at neutrino telescopes through the observation of a hard spectrum of nu_mu and nu_tau (for a normal neutrino hierarchy). Next generation direct detection experiments can explore much of...

A Combined Synthetic and DFT Study on the Catalyst-Free and Solvent-Assisted Synthesis of 1,3,4-Oxadiazole-2-thiol Derivatives

Directory of Open Access Journals (Sweden)

Mohammad Soleiman-Beigi

2013-01-01

Full Text Available A novel practical and efficient catalyst-free method for the synthesis of 5-substituted 1,3,4-oxadiazole-2-thiols has been developed, which is assisted by reaction solvent (DMF. The solvent effects on product selectivity were studied based on Onsager’s reaction field theory of electrostatic solvation. The ab initio theoretical studies on the effect of solvents on the process also supported the suitability of DMF as the reaction medium for the preparation of 1,3,4-oxadiazole-2-thiol derivatives.

Flavour alignment in physics beyond the standard model

Energy Technology Data Exchange (ETDEWEB)

Braeuninger, Carolin Barbara

2012-11-21

There are numerous reasons to think that the Standard Model of physics is not the ultimate theory of nature on very small scales. However, attempts to construct theories that go beyond the Standard Model generically lead to high rates of flavour changing neutral processes that are in conflict with experiment: Quarks are the fundamental constituents of protons and neutrons. Together with electrons they form the visible matter of the universe1. They come in three generations or ''flavours''. In interactions, quarks of different generations can mix, i.e. a quark of one flavour can transform into a quark of another flavour. In the Standard Model, at first order in perturbation theory, such processes occur only via the exchange of a charged particle. Flavour changing neutral processes can only arise in processes involving loops of charged particles. This is due to the fact that all couplings of two quarks to a neutral particle are diagonal in the basis of the mass eigenstates of the quarks. There is thus no mixing of quarks of different flavour at first order. Since the loop processes are suppressed by a loop factor, the Standard Model predicts very low rates for neutral processes that change the flavour of quarks. So far, this is in agreement with experiment. In extensions of the Standard Model, new couplings to the quarks are usually introduced. In general there is no reason why the new coupling matrices should be diagonal in the mass basis of the quarks. These models therefore predict high rates for processes that mix quarks of different flavour. Extensions of the Standard Model must therefore have a non-trivial flavour structure. A possibility to avoid flavour violation is to assume that the new couplings are aligned with the mass matrices of the quarks, i.e. diagonal in the same basis. This alignment could be due to a flavour symmetry. In this thesis, two extensions of the Standard Model with alignment are studied. The first is a simple

Flavour alignment in physics beyond the standard model

International Nuclear Information System (INIS)

Braeuninger, Carolin Barbara

2012-01-01

There are numerous reasons to think that the Standard Model of physics is not the ultimate theory of nature on very small scales. However, attempts to construct theories that go beyond the Standard Model generically lead to high rates of flavour changing neutral processes that are in conflict with experiment: Quarks are the fundamental constituents of protons and neutrons. Together with electrons they form the visible matter of the universe1. They come in three generations or ''flavours''. In interactions, quarks of different generations can mix, i.e. a quark of one flavour can transform into a quark of another flavour. In the Standard Model, at first order in perturbation theory, such processes occur only via the exchange of a charged particle. Flavour changing neutral processes can only arise in processes involving loops of charged particles. This is due to the fact that all couplings of two quarks to a neutral particle are diagonal in the basis of the mass eigenstates of the quarks. There is thus no mixing of quarks of different flavour at first order. Since the loop processes are suppressed by a loop factor, the Standard Model predicts very low rates for neutral processes that change the flavour of quarks. So far, this is in agreement with experiment. In extensions of the Standard Model, new couplings to the quarks are usually introduced. In general there is no reason why the new coupling matrices should be diagonal in the mass basis of the quarks. These models therefore predict high rates for processes that mix quarks of different flavour. Extensions of the Standard Model must therefore have a non-trivial flavour structure. A possibility to avoid flavour violation is to assume that the new couplings are aligned with the mass matrices of the quarks, i.e. diagonal in the same basis. This alignment could be due to a flavour symmetry. In this thesis, two extensions of the Standard Model with alignment are studied. The first is a simple extension of the Standard

Electric dipole moments from spontaneous CP violation in SU(3)-flavoured SUSY

International Nuclear Information System (INIS)

Jones Perez, J

2009-01-01

The SUSY flavour problem is deeply related to the origin of flavour and hence to the origin of the SM Yukawa couplings themselves. Since all CP-violation in the SM is restricted to the flavour sector, it is possible that the SUSY CP problem is related to the origin of flavour as well. In this work, we present three variations of an SU(3) flavour model with spontaneous CP violation. Such models explain the hierarchy in the fermion masses and mixings, and predict the structure of the flavoured soft SUSY breaking terms. In such a situation, both SUSY flavour and CP problems do not exist. We use electric dipole moments and lepton flavour violation processes to distinguish between these models, and place constraints on the SUSY parameter space.

Improvements in the Flavour of Soy Cheese

Directory of Open Access Journals (Sweden)

Naveed Ahmad

2008-01-01

Full Text Available A review of biochemical and technological similarities and dissimilarities between soy cheese and Cheddar cheese is presented to provide guidelines for the improvements in the flavour of soy cheese. Processing technology as well as the final product of soy cheese have many similarities with Cheddar in terms of appearance, texture, mouth feel, chemical nature, biochemical processes, etc. Soy protein has many useful amino acids like Asp, Ile, Leu, Met, Phe, Trp, Tyr, Val, etc., which are precursors of flavouring compounds and the right choice of microbial cultures is necessary to benefit from them. Using low levels of sodium chloride, without the use of ethanol, and introducing new milk cheese starter and non-starter cultures like Lactococcus lactis ssp. lactis (formerly L. lactis ssp. lactis biovar. diacetylactis, Lactobacillus helveticus, Lactobacillus casei, Streptococcus lactis var. maltigenes and Lactococcus lactis ssp. cremoris that enhance flavour will be helpful to improve the flavour of soy cheese.

Factors influencing the flavour of game meat: A review.

Science.gov (United States)

Neethling, J; Hoffman, L C; Muller, M

2016-03-01

Flavour is a very important attribute contributing to the sensory quality of meat and meat products. Although the sensory quality of meat includes orthonasal and retronasal aroma, taste, as well as appearance, juiciness and other textural attributes, the focus of this review is primarily on flavour. The influence of species, age, gender, muscle anatomical location, diet, harvesting conditions, ageing of meat, packaging and storage, as well as cooking method on the flavour of game meat are discussed. Very little research is available on the factors influencing the flavour of the meat derived from wild and free-living game species. The aim of this literature review is thus to discuss the key ante- and post-mortem factors that influence the flavour of game meat, with specific focus on wild and free-living South African game species. Copyright © 2015 Elsevier Ltd. All rights reserved.

Formulation, characterization and in vitro evaluation of theophylline-loaded Eudragit RS 100 microspheres prepared by an emulsion-solvent diffusion/evaporation technique.

Science.gov (United States)

Jelvehgari, Mitra; Barar, Jaleh; Valizadeh, Hadi; Shadrou, Sanam; Nokhodchi, Ali

2011-01-01

The aim was to prepare theophylline-loaded Eudragit RS 100 microsphere to achieve sustained release pattern with relatively high production yield. To this end, microspheres were prepared by oil/oil solvent evaporation method using an acetone-methanol mixture and liquid paraffin system containing aluminum tristearate. Drug release profiles were determined at pH 1.2 and 7.4. Morphology and solid state of microspheres were examined using SEM, DSC, X-ray powder diffraction (XRPD), and FT-IR. As the ratio of acetone/methanol increased during the preparation of microspheres the size of microsphere was reduced. The highest drug loading efficiency (87.21%) was obtained for the microsphere containing a high ratio of polymer to drug (6:1) and high volume of acetone. SEM studies showed that the microspheres are almost spherical with a few pores and cracks at surfaces. The FT-IR, XRPD and DSC results ruled out any chemical interaction between theophylline and Eudragit. The microspheres prepared with low ratio of polymer to drug (1:2) showed faster dissolution rate than those with high polymer to drug ratio. The ratio of polymer to drug and the volume of polymer solvent were found to be the key factors affecting the release profile which could lead to microspheres with desired release behavior.

LHCb New algorithms for Flavour Tagging at the LHCb experiment

CERN Multimedia

Fazzini, Davide

2016-01-01

The Flavour Tagging technique allows to identify the B initial flavour, required in the measurements of flavour oscillations and time-dependent CP asymmetries in neutral B meson systems. The identification performances at LHCb are further enhanced thanks to the contribution of new algorithms.

Solvent-Assisted Gel Printing for Micropatterning Thin Organic-Inorganic Hybrid Perovskite Films.

Science.gov (United States)

Jeong, Beomjin; Hwang, Ihn; Cho, Sung Hwan; Kim, Eui Hyuk; Cha, Soonyoung; Lee, Jinseong; Kang, Han Sol; Cho, Suk Man; Choi, Hyunyong; Park, Cheolmin

2016-09-27

While tremendous efforts have been made for developing thin perovskite films suitable for a variety of potential photoelectric applications such as solar cells, field-effect transistors, and photodetectors, only a few works focus on the micropatterning of a perovskite film which is one of the most critical issues for large area and uniform microarrays of perovskite-based devices. Here we demonstrate a simple but robust method of micropatterning a thin perovskite film with controlled crystalline structure which guarantees to preserve its intrinsic photoelectric properties. A variety of micropatterns of a perovskite film are fabricated by either microimprinting or transfer-printing a thin spin-coated precursor film in soft-gel state with a topographically prepatterned elastomeric poly(dimethylsiloxane) (PDMS) mold, followed by thermal treatment for complete conversion of the precursor film to a perovskite one. The key materials development of our solvent-assisted gel printing is to prepare a thin precursor film with a high-boiling temperature solvent, dimethyl sulfoxide. The residual solvent in the precursor gel film makes the film moldable upon microprinting with a patterned PDMS mold, leading to various perovskite micropatterns in resolution of a few micrometers over a large area. Our nondestructive micropatterning process does not harm the intrinsic photoelectric properties of a perovskite film, which allows for realizing arrays of parallel-type photodetectors containing micropatterns of a perovskite film with reliable photoconduction performance. The facile transfer of a micropatterned soft-gel precursor film on other substrates including mechanically flexible plastics can further broaden its applications to flexible photoelectric systems.

Flavour physics in the LHC era

CERN Document Server

Gershon, Tim

2014-01-01

These lectures give a topical review of heavy flavour physics, in particular \\CP violation and rare decays, from an experimental point of view. They describe the ongoing motivation to study heavy flavour physics in the LHC era, the current status of the field emphasising key results from previous experiments, some selected topics in which new results are expected in the near future, and a brief look at future projects.

b-flavour tagging in pp collisions

CERN Multimedia

Birnkraut, Alex

2015-01-01

An essential ingredient of all time-dependent CP violation studies of B mesons is the ability to tag the initial flavour of the B meson. The harsh environment of 7 and 8 TeV pp collisions makes this a particularly difficult enterprise. We report progresses in the flavour tagging of B0 and Bs mesons, including developments of novel techniques like the use of an opposite side charm tagger.

Flavour physics and extra-dimensions

Science.gov (United States)

Iyer, Abhishek M.

2018-05-01

Randall-Sundrum (RS) model of warped extra-dimensions were originally proposed to explain the Planck-weak scale hierarchy. It was soon realised that modifications of the original setup, by introducing the fields in the bulk, has several interesting features. In particular it imbues a rich flavour structure to the fermionic sector thereby offering an understanding of the Yukawa hierarchy problem. This construction is also useful in explaining the recently observed deviations in the decay of the B mesons. We consider two scenarios to this effect : A) Right handed muon fields coupled more to NP that the corresponding muon doublets (unorthodox case). Non-universality exists in the right handed sector. B) Standard scenario with anomalies explained primarily by non-universal couplings to the lepton doublets. Further, we establish correlation with the parameter space consistent with the flavour anomalies in the neutral current sector and obtain predictions for rare K- decay which are likely to be another candle for NP with increased precision. The prediction for rare K- decays are different according to the scenario, thereby serving as a useful discriminatory tool. We also discussthe large flavour violation in the lepton sector and present an example with the implementation of bulk leptonic MFV which is essential to realize the model with low KK scales. Further we consider a radical solution, called GUT RS models, where the RS geometry can work as theory of flavour in the absence of flavour symmetries. In this case the low energy brane corresponds to the GUT scale as a result of which RS is no longer solution to the gauge hierarchy problem. The Kaluza Klein (KK) modes in this setup are naturally heavy due to which the low energy constraints can be easily avoided. We use this framework to discuss the supersymmetric version of the RS model and provide means to test this scenario by considering rare lepton decays like τ → μγ.

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 303 (FGE.303): Spilanthol from chemical group 30

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) was asked to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular...... of the flavouring substances in Europe. However, when the Panel examined the information provided by the European Flavouring Industry on the use levels in various foods, it appeared obvious that the MSDI approach in a number of cases would grossly underestimate the intake by regular consumers of products flavoured...... whether the conclusion for the candidate substance can be applied to the material of commerce, it is necessary to consider the available specifications. Adequate specifications including complete purity criteria and identity for the material of commerce have been provided for the flavouring substance...

Association between menthol-flavoured cigarette smoking and flavoured little cigar and cigarillo use among African-American, Hispanic, and white young and middle-aged adult smokers.

Science.gov (United States)

Sterling, K; Fryer, C; Pagano, I; Jones, D; Fagan, P

2016-11-01

Flavour additives in cigarettes and little cigars and cigarillos (LCCs), which influence smokers' risk perceptions, may reinforce dual flavoured tobacco use. We examined the association among mentholated cigarette use, risk perceptions for flavour additives in LCCs and flavoured LCC smoking behaviour. Data from a national probability sample of 964 young and middle-aged adult current cigarette smokers were analysed. Multinomial logistic regression models examined the relationship among mentholated cigarette smoking, risk perceptions and current flavoured LCC use for the analytic sample and gender and race/ethnicity. Daily menthol cigarette smokers, compared to occasional, non-menthol smokers, had increased odds of flavoured LCC smoking (OR=1.75, 95% CI 1.02 to 2.98). This relationship was found for males, blacks/African-Americans and Hispanics/Latinos (psmokers, specifically those from vulnerable populations. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

PARIS II: Computer Aided Solvent Design for Pollution Prevention

Science.gov (United States)

This product is a summary of U.S. EPA researchers' work developing the solvent substitution software tool PARIS II (Program for Assisting the Replacement of Industrial Solvents, version 2.0). PARIS II finds less toxic solvents or solvent mixtures to replace more toxic solvents co...

The root of the problem: increasing root vegetable intake in preschool children by repeated exposure and flavour flavour learning.

Science.gov (United States)

Ahern, Sara M; Caton, Samantha J; Blundell, Pam; Hetherington, Marion M

2014-09-01

Children's vegetable consumption falls below current recommendations, highlighting the need to identify strategies that can successfully promote intake. The current study aimed to investigate the effectiveness of flavour-flavour learning as one such strategy for increasing vegetable intake in preschool children. Children (N = 29) aged 15 to 56 months were recruited through participating nurseries. Each received a minimum of six and maximium eight exposures to a root vegetable puree with added apple puree (flavour-flavour learning) alternating with six to eight exposures to another with nothing added (repeated exposure). A third puree acted as a control. Pre- and post-intervention intake measures of the three purees with nothing added were taken to assess change in intake. Follow-up measures took place 1 month (n = 28) and 6 months (n = 10) post-intervention. Intake increased significantly from pre- to post-intervention for all purees (~36 g), with no effect of condition. Magnitude of change was smaller in the control condition. Analysis of follow-up data showed that intake remained significantly higher than baseline 1 month (p exposure increases intake of a novel vegetable in young children. Results also suggest that mere exposure (to the food, the experimenters, the procedure) can generalise to other, similar vegetables but the addition of a familiar flavour confers no added advantage above mere exposure. Copyright © 2014 Elsevier Ltd. All rights reserved.

Ion assisted deposition of thermally evaporated Ag and Al films

International Nuclear Information System (INIS)

Hwangbo, C.K.; Lingg, L.J.; Lehan, J.P.; Macleod, H.A.; Makous, J.L.; Kim, S.Y.; University of Arizona, Physics Department, Tucson, Arizona 85721; Aju University, Physics Department, Suwon, Korea)

1989-01-01

Optical, electrical, and microstructural effects of Ar ion bombardment and Ar incorporation on thermally evaporated Ag and Al thin films are investigated. The results show that as the momentum supplied to the growing films by the bombarding ions per arriving metal atom increases, the refractive index at 632.8 nm increases and the extinction coefficient decreases, lattice spacing expands, grain size decreases, electrical resistivity increases, and trapped Ar increases slightly. In Ag films, stress reverses from tensile to compressive and in Al films compressive stress increases. In the Al films the change in optical constants can be explained by the variation in void volume. The reversal of stress from tensile to compressive in Ag films requires a threshold level of momentum. The increase in electrical resistivity is related to the decrease in grain size and increase in trapped Ar in both types of film. Many of these properties correlate well with the momentum transferred, suggesting that the momentum is an important physical parameter in describing the influence of ion beam on growing thin films and determining the characteristics of thin metal films prepared by ion assisted deposition

Risk assessment of flavouring substances used in foods

DEFF Research Database (Denmark)

Norby, Karin; Beltoft, Vibe Meister; Greve, Krestine

2006-01-01

not to present a safety concern, have been specified. In the project a very comprehensive database (the FLAVIS database) has been developed for the evaluation. It compiles information on the about 2800 flavouring substances used in Europe: specifications, structural class, food categories used in, intake data......The aim of the present project, the FLAVIS project, is to perform risk assessment of chemically defined flavouring substances. The evaluations are then presented to the European Food Safety Authority (EFSA) for final adoption in its Scientific Panel on food additives, flavourings, processing aids...... and materials in contact with food. The regulatory background for the work is found in the European Parliament and Council Regulation No. 2232/96 laying down a procedure for the establishment of a list of flavouring substances the use of which will be authorised to the exclusion of all others in the EU...

Flavour democracy and the lepton-quark hierarchy

International Nuclear Information System (INIS)

Fritzsch, H.; Muenchen Univ.; Plankl, J.

1990-01-01

The mass hierarchy of the leptons and quarks is interpreted as a consequence of a coherent state phenomenon ('flavour democracy'). It is emphasized that particular forms of the mass matrices can arise from the coherent state basis. The violations of the 'flavour democracy' turn out to be relatively large. Numerical examples are presented. (orig.)

Ultrasound-assisted extraction (UAE) and solvent extraction of papaya seed oil: yield, fatty acid composition and triacylglycerol profile.

Science.gov (United States)

Samaram, Shadi; Mirhosseini, Hamed; Tan, Chin Ping; Ghazali, Hasanah Mohd

2013-10-10

The main objective of the current work was to evaluate the suitability of ultrasound-assisted extraction (UAE) for the recovery of oil from papaya seed as compared to conventional extraction techniques (i.e., Soxhlet extraction (SXE) and solvent extraction (SE)). In the present study, the recovery yield, fatty acid composition and triacylglycerol profile of papaya seed oil obtained from different extraction methods and conditions were compared. Results indicated that both solvent extraction (SE, 12 h/25 °C) and ultrasound-assisted extraction (UAE) methods recovered relatively high yields (79.1% and 76.1% of total oil content, respectively). Analysis of fatty acid composition revealed that the predominant fatty acids in papaya seed oil were oleic (18:1, 70.5%-74.7%), palmitic (16:0, 14.9%-17.9%), stearic (18:0, 4.50%-5.25%), and linoleic acid (18:2, 3.63%-4.6%). Moreover, the most abundant triacylglycerols of papaya seed oil were triolein (OOO), palmitoyl diolein (POO) and stearoyl oleoyl linolein (SOL). In this study, ultrasound-assisted extraction (UAE) significantly (p < 0.05) influenced the triacylglycerol profile of papaya seed oil, but no significant differences were observed in the fatty acid composition of papaya seed oil extracted by different extraction methods (SXE, SE and UAE) and conditions.

Flavour tagging of $b$-mesons in $pp$ collisions at LHCb

CERN Document Server

Müller, Vanessa

2016-01-01

Flavour tagging, i.e. the inference of the production flavour of reconstructed B hadrons, is essen- tial for precision measurements of decay-time-dependent CP violation and of mixing parameters in the neutral B meson systems. At the LHC hadronic events create a challenging environment for flavour tagging and demand for new and improved strategies. We present recent progress and new developments in terms of the flavour tagging at the LHCb experiment, which will allow for a further improvement of CP violation measurements in neutral B meson decays.

Flavour tagging of $b$ mesons in $pp$ collisions at LHCb

CERN Multimedia

Mueller, Vanessa

2016-01-01

Flavour tagging, i.e. the inference of the production flavour of reconstructed $b$ hadrons, is essential for precision measurements of decay time-dependent $CP$ violation and of mixing parameters in the the neutral $B$ meson systems. LHC's $pp$ collisions with their high track multiplicities constitute a challenging environment for flavour tagging and demand for new and improved strategies. We present recent progress and new developments in flavour tagging at the LHCb experiment, which will allow for a further improvement of $CP$ violation measurements in decays of $B^0$ and $B_s^0$ mesons.

Order quantification of hexagonal periodic arrays fabricated by in situ solvent-assisted nanoimprint lithography of block copolymers

International Nuclear Information System (INIS)

Simão, Claudia; Khunsin, Worawut; Kehagias, Nikolaos; Sotomayor Torres, Clivia M; Salaun, Mathieu; Zelsmann, Marc; Morris, Michael A

2014-01-01

Directed self-assembly of block copolymer polystyrene-b-polyethylene oxide (PS-b-PEO) thin film was achieved by a one-pot methodology of solvent vapor assisted nanoimprint lithography (SAIL). Simultaneous solvent-anneal and imprinting of a PS-b-PEO thin film on silicon without surface pre-treatments yielded a 250 nm line grating decorated with 20 nm diameter nanodots array over a large surface area of up to 4′ wafer scale. The grazing-incidence small-angle x-ray scattering diffraction pattern showed the fidelity of the NIL stamp pattern replication and confirmed the periodicity of the BCP of 40 nm. The order of the hexagonally arranged nanodot lattice was quantified by SEM image analysis using the opposite partner method and compared to conventionally solvent-annealed block copolymer films. The imprint-based SAIL methodology thus demonstrated an improvement in ordering of the nanodot lattice of up to 50%, and allows significant time and cost reduction in the processing of these structures. (papers)

Humidity-insensitive water evaporation from molecular complex fluids.

Science.gov (United States)

Salmon, Jean-Baptiste; Doumenc, Frédéric; Guerrier, Béatrice

2017-09-01

We investigated theoretically water evaporation from concentrated supramolecular mixtures, such as solutions of polymers or amphiphilic molecules, using numerical resolutions of a one-dimensional model based on mass transport equations. Solvent evaporation leads to the formation of a concentrated solute layer at the drying interface, which slows down evaporation in a long-time-scale regime. In this regime, often referred to as the falling rate period, evaporation is dominated by diffusive mass transport within the solution, as already known. However, we demonstrate that, in this regime, the rate of evaporation does not also depend on the ambient humidity for many molecular complex fluids. Using analytical solutions in some limiting cases, we first demonstrate that a sharp decrease of the water chemical activity at high solute concentration leads to evaporation rates which depend weakly on the humidity, as the solute concentration at the drying interface slightly depends on the humidity. However, we also show that a strong decrease of the mutual diffusion coefficient of the solution enhances considerably this effect, leading to nearly independent evaporation rates over a wide range of humidity. The decrease of the mutual diffusion coefficient indeed induces strong concentration gradients at the drying interface, which shield the concentration profiles from humidity variations, except in a very thin region close to the drying interface.

Effect of evaporation on the shelf life of a universal adhesive.

Science.gov (United States)

Pongprueksa, P; Miletic, V; De Munck, J; Brooks, N R; Meersman, F; Nies, E; Van Meerbeek, B; Van Landuyt, K L

2014-01-01

The purpose of this study was to evaluate how evaporation affects the shelf life of a one-bottle universal adhesive. Three different versions of Scotchbond Universal (SBU, 3M ESPE, Seefeld, Germany) were prepared using a weight-loss technique. SBU0 was left open to the air until maximal weight loss was obtained, whereas SBU50 was left open until 50% of evaporation occurred. In contrast, SBU100 was kept closed and was assumed to contain the maximum concentration of all ingredients. The degree of conversion (DC) was determined by using Fourier transform infrared spectroscopy on different substrates (on dentin or glass plate and mixed with dentin powder); ultimate microtensile strength and microtensile bond strength to dentin were measured as well. DC of the 100% solvent-containing adhesive (SBU100) was higher than that of the 50% (SBU50) and 0% (SBU0) solvent-containing adhesives for all substrates. DC of the adhesive applied onto glass and dehydrated dentin was higher than that applied onto dentin. Even though the ultimate microtensile strength of SBU0 was much higher than that of SBU50 and SBU100, its bond strength to dentin was significantly lower. Evaporation of adhesive ingredients may jeopardize the shelf life of a one-bottle universal system by reducing the degree of conversion and impairing bond strength. However, negative effects only became evident after more than 50% evaporation.

DeepFlavour in CMS

CERN Multimedia

CERN. Geneva

2017-01-01

Flavour-tagging of jets is an important task in collider based high energy physics and a field where machine learning tools are applied by all major experiments. A new tagger (DeepFlavour) was developed and commissioned in CMS that is based on an advanced machine learning procedure. A deep neural network is used to do multi-classification of jets that origin from a b-quark, two b-quarks, a c-quark, two c-quarks or light colored particles (u, d, s-quark or gluon). The performance was measured in both, data and simulation. The talk will also include the measured performance of all taggers in CMS. The different taggers and results will be discussed and compared with some focus on details of the newest tagger.

Highly efficient secondary dewatering of dewatered sewage sludge using low boiling point solvents.

Science.gov (United States)

He, Chao; Chena, Chia-Lung; Xu, Zhirong; Wang, Jing-Yuan

2014-01-01

Secondary dewatering of dewatered sludge is imperative to make conventional drying and incineration of sludge more economically feasible. In this study, a secondary dewatering of dewatered sludge with selected solvents (i.e. acetone and ethanol) followed by vacuum filtration and nature drying was investigated to achieve in-depth dewatering. After the entire secondary dewatering process, the sludge was shown to be odourless and the organic matter content was greatly retained. Increased mean particle size of sludge after solvent contact improved solid-liquid separation. With an acetone/sludge ratio of 3:1 (mL:g) in solvent contact and subsequent nature drying at ambient temperature after 24 h, the moisture content of sludge can be reduced to a level less than 20%. It is found that the polysaccharides were mainly precipitated by acetone, whereas the release ratios of protein and DNA were increased significantly as the added acetone volumes were elevated. During nature drying, accumulated evaporation rates of the sludge after solvent contact were 5-6 times higher than original dewatered sludge. Furthermore, sludge after acetone contact had better nature drying performance than ethanol. The two-stage dewatering involves solvent contact dewatering and solvent enhanced evaporation dewatering. Through selecting an appropriate solvent/sludge ratio as well as economical solvents and minimizing the solvent loss in a closed-pilot system, this dewatering process can be competitive in industrial applications. Therefore, this solvent-aided secondary dewatering is an energy-saving technology for effective in-depth dewatering of dewatered sludge and subsequent sludge utilization.

Fabrication of Carbon Nanotube Thin Films by Evaporation-Induced Self-Assembly

OpenAIRE

Li, Han

2015-01-01

In summary, we have prepared single-wall carbon nanotube (SWNT) thin films by the method of evaporation-induced self-assembly (EISA). Using the scalable two-plate or lens setups, sorts of different film types or patterns of SWNTs has been successfully fabricated directly from the evaporation of solvents and could be precisely controlled by the concentrations of SWNT in ambient conditions. The special geometry of meniscus as the capillary bridge has not only given rise to a much higher efficie...

Influence of solvents on the habit modification of alpha lactose monohydrate single crystals

Science.gov (United States)

Parimaladevi, P.; Srinivasan, K.

2013-02-01

Restricted evaporation of solvent method was adopted for the growth of alpha lactose monohydrate single crystals from different solvents. The crystal habits of grown crystals were analysed. The form of crystallization was confirmed by powder x-ray diffraction analysis. Thermal behaviour of the grown crystals was studied by using differential scanning calorimetry.

Computer-aided tool for solvent selection in pharmaceutical processes: Solvent swap

DEFF Research Database (Denmark)

Papadakis, Emmanouil; K. Tula, Anjan; Gernaey, Krist V.

-liquid equilibria). The application of the developed model-based framework is highlighted through several cases studies published in the literature. In the current state, the framework is suitable for problems where the original solvent is exchanged by distillation. A solvent selection guide for fast of suitable......-aided framework with the objective to assist the pharmaceutical industry in gaining better process understanding. A software interface to improve the usability of the tool has been created also....

Evaporation and discharge dynamics of highly charged multicomponent droplets generated by electrospray ionization.

Science.gov (United States)

Grimm, Ronald L; Beauchamp, J L

2010-01-28

We investigate the Rayleigh discharge and evaporation dynamics of highly charged two-component droplets consisting principally of methanol with 2-methoxyethanol, tert-butanol, or m-nitrobenzyl alcohol. A phase Doppler anemometer (PDA) characterizes droplets generated by electrospray ionization (ESI) according to size, velocity, and charge as they move through a uniform electric field within an ion mobility spectrometer (IMS). Repeated field reversals result in droplet "ping-pong" through the PDA. This generates individual droplet histories of solvent evaporation behavior and the dynamics of charge loss to progeny droplets during Rayleigh discharge events. On average, methanol droplets discharge at 127% their Rayleigh limit of charge, q(R), and release 25% of the net charge. Charge loss from methanol/2-methoxyethanol droplets behaves similarly to pure 2-methoxyethanol droplets which release approximately 28% of their net charge. Binary methanol droplets containing up to 50% tert-butanol discharge at a lower percent q(R) than pure methanol and release a greater fraction of their net charge. Mixed 99% methanol/1% m-nitrobenzyl alcohol droplets possess discharge characteristics similar to those of methanol. However, droplets of methanol containing 2% m-nitrobenzyl evaporate down to a fixed size and charge that remains constant with no observable discharges. Quasi-steady-state evaporation models accurately describe observed evaporation phenomena in which methanol/tert-butanol droplets evaporate at a rate similar to that of pure methanol and methanol/2-methoxyethanol droplets evaporate at a rate similar to that of 2-methoxyethanol. We compare these results to previous Rayleigh discharge experiments and discuss the implications for binary solvents in electrospray mass spectrometry (ESI-MS) and field-induced droplet ionization mass spectrometry (FIDI-MS).

Liquid-assisted grinding and ion pairing regulates percentage conversion and diastereoselectivity of the Wittig reaction under mechanochemical conditions.

Science.gov (United States)

Denlinger, Kendra Leahy; Ortiz-Trankina, Lianna; Carr, Preston; Benson, Kingsley; Waddell, Daniel C; Mack, James

2018-01-01

Mechanochemistry is maturing as a discipline and continuing to grow, so it is important to continue understanding the rules governing the system. In a mechanochemical reaction, the reactants are added into a vessel along with one or more grinding balls and the vessel is shaken at high speeds to facilitate a chemical reaction. The dielectric constant of the solvent used in liquid-assisted grinding (LAG) and properly chosen counter-ion pairing increases the percentage conversion of stilbenes in a mechanochemical Wittig reaction. Utilizing stepwise addition/evaporation of ethanol in liquid-assisted grinding also allows for the tuning of the diastereoselectivity in the Wittig reaction.

Minimal flavour violation in the quark and lepton sector and beyond

Energy Technology Data Exchange (ETDEWEB)

Uhlig, S.L.

2008-01-07

We address to explain the matter-antimatter asymmetry of the universe in a framework that generalizes the quark minimal flavour violation hypothesis to the lepton sector. We study the impact of CP violation present at low and high energies and investigate the existence of correlations among leptogenesis and lepton flavour violation. Further we present an approach alternative to minimal flavour violation where the suppression of flavour changing transitions involving quarks and leptons is governed by hierarchical fermion wave functions. (orig.)

Analysis of Food Taints and off-flavours - A review

OpenAIRE

Ridgway , Kathy; Lalljie , Samuel P.D.; Smith , Roger M

2009-01-01

Abstract Taints and off-flavours in foods are a major concern to the food industry. Identification of the compound(s) causing a taint or off-flavour in food and accurate quantitation is critical in assessing the potential safety risks of a product or ingredient. Even when the tainting compound(s) are not at a level that would cause a safety concern, taints and off-flavours can have a significant impact on the quality and consumers' acceptability of products. The analysis of tai...

Large-core single-mode rib SU8 waveguide using solvent-assisted microcontact molding.

Science.gov (United States)

Huang, Cheng-Sheng; Wang, Wei-Chih

2008-09-01

This paper describes a novel fabrication technique for constructing a polymer-based large-core single-mode rib waveguide. A negative tone SU8 photoresist with a high optical transmission over a large wavelength range and stable mechanical properties was used as a waveguide material. A waveguide was constructed by using a polydimethylsiloxane stamp combined with a solvent-assisted microcontact molding technique. The effects on the final pattern's geometry of four different process conditions were investigated. Optical simulations were performed using beam propagation method software. Single-mode beam propagation was observed at the output of the simulated waveguide as well as the actual waveguide through the microscope image.

Adolescents' responses to the promotion and flavouring of e-cigarettes.

Science.gov (United States)

Ford, Allison; MacKintosh, Anne Marie; Bauld, Linda; Moodie, Crawford; Hastings, Gerard

2016-03-01

The purpose of the study is to examine adolescents' awareness of e-cigarette marketing and investigate the impact of e-cigarette flavour descriptors on perceptions of product harm and user image. Data come from the 2014 Youth Tobacco Policy Survey, a cross-sectional in-home survey conducted with 11-16 year olds across the UK (n = 1205). Adolescents' awareness of e-cigarette promotion, brands, and flavours was assessed. Perceptions of product harm, and likely user of four examples of e-cigarette flavours was also examined. Some participants had tried e-cigarettes (12 %) but regular use was low (2 %) and confined to adolescents who had also smoked tobacco. Most were aware of at least one promotional channel (82 %) and that e-cigarettes came in different flavours (69 %). Brand awareness was low. E-cigarettes were perceived as harmful (M = 3.54, SD = 1.19) but this was moderated by product flavours. Fruit and sweet flavours were perceived as more likely to be tried by young never smokers than adult smokers trying to quit (p < 0.001). There is a need to monitor the impact of future market and regulatory change on youth uptake and perceptions of e-cigarettes.

Formation of flavour compounds in the Maillard reaction

NARCIS (Netherlands)

Boekel, van M.A.J.S.

2006-01-01

This paper discusses the importance of the Maillard reaction for food quality and focuses on flavour compound formation. The most important classes of Maillard flavour compounds are indicated and it is shown where they are formed in the Maillard reaction. Some emphasis is given on the kinetics of

Microwave-assisted extraction and accelerated solvent extraction with ethyl acetate-cyclohexane before determination of organochlorines in fish tissue by gas chromatography with electron-capture detection.

Science.gov (United States)

Weichbrodt, M; Vetter, W; Luckas, B

2000-01-01

Focused open-vessel microwave-assisted extraction (FOV-MAE), closed-vessel microwave-assisted extraction (CV-MAE), and accelerated solvent extraction (ASE) were used for extraction before determination of organochlorine compounds (polychlorinated biphenyls, DDT, toxaphene, chlordane, hexachlorobenzene, hexachlorocyclohexanes, and dieldrin) in cod liver and fish fillets. Wet samples were extracted without the time-consuming step of lyophilization or other sample-drying procedures. Extractions were performed with the solvent mixture ethyl acetate-cyclohexane (1 + 1, v/v), which allowed direct use of gel-permeation chromatography without solvent exchange. For FOV-MAE, the solvent mixture removed water from the sample matrix via azeotropic distillation. The status of water removal was controlled during extraction by measuring the temperature of the distillate. After water removal, the temperature of the distillate increased and the solvent mixture became less polar. Only the pure extraction solvent allowed quantitative extraction of the organochlorine compounds. For CV-MAE, water could not be separated during the extraction. For this reason, the extraction procedure for wet fish tissue required 2 extraction steps: the first for manual removal of coextracted water, and the second for quantitative extraction of the organochlorine compounds with the pure solvent. Therefore, CV-MAE is less convenient for samples with high water content. For ASE, water in the sample was bound with Na2SO4. The reproducibility for each technique was very good (relative standard deviation was typically <10%); the slightly varying levels were attributed to deviations during sample cleanup and the generally low levels.

Signatures of top flavour-changing dark matter

International Nuclear Information System (INIS)

Hondt, Jorgen d'; Mariotti, Alberto; Moortgat, Seth; Tziveloglou, Pantelis

2015-12-01

We develop the phenomenology of scenarios in which a dark matter candidate interacts with a top quark through flavour-changing couplings, employing a simplified dark matter model with an s-channel vector-like mediator. We study in detail the top-charm flavour-changing interaction, by investigating the single top plus large missing energy signature at the LHC as well as constraints from the relic density and direct and indirect dark matter detection experiments. We present strategies to distinguish between the top-charm and top-up flavour-changing models by taking advantage of the lepton charge asymmetry as well as by using charm-tagging techniques on an extra jet. We also show the complementarity between the LHC and canonical dark matter experiments in exploring the viable parameter space of the models.

Maximal sfermion flavour violation in super-GUTs

CERN Document Server

AUTHOR|(CDS)2108556; Velasco-Sevilla, Liliana

2016-01-01

We consider supersymmetric grand unified theories with soft supersymmetry-breaking scalar masses $m_0$ specified above the GUT scale (super-GUTs) and patterns of Yukawa couplings motivated by upper limits on flavour-changing interactions beyond the Standard Model. If the scalar masses are smaller than the gaugino masses $m_{1/2}$, as is expected in no-scale models, the dominant effects of renormalization between the input scale and the GUT scale are generally expected to be those due to the gauge couplings, which are proportional to $m_{1/2}$ and generation-independent. In this case, the input scalar masses $m_0$ may violate flavour maximally, a scenario we call MaxFV, and there is no supersymmetric flavour problem. We illustrate this possibility within various specific super-GUT scenarios that are deformations of no-scale gravity.

Signatures of top flavour-changing dark matter

Energy Technology Data Exchange (ETDEWEB)

Hondt, Jorgen d' ; Mariotti, Alberto; Moortgat, Seth; Tziveloglou, Pantelis [Vrieje Univ. Brussel (Belgium). Theoretische Natuurkunde and IIHE/ELEM; Mawatari, Kentarou [Vrieje Univ. Brussel (Belgium). Theoretische Natuurkunde and IIHE/ELEM; Grenoble-Alpes Univ., CNRS/IN2P3 (France). Lab. de Physique Subatomique et de Cosmologie; Onsem, Gerrit van [Vrieje Univ. Brussel (Belgium). Theoretische Natuurkunde and IIHE/ELEM; Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany)

2015-12-15

We develop the phenomenology of scenarios in which a dark matter candidate interacts with a top quark through flavour-changing couplings, employing a simplified dark matter model with an s-channel vector-like mediator. We study in detail the top-charm flavour-changing interaction, by investigating the single top plus large missing energy signature at the LHC as well as constraints from the relic density and direct and indirect dark matter detection experiments. We present strategies to distinguish between the top-charm and top-up flavour-changing models by taking advantage of the lepton charge asymmetry as well as by using charm-tagging techniques on an extra jet. We also show the complementarity between the LHC and canonical dark matter experiments in exploring the viable parameter space of the models.

Ultrasound-Assisted Extraction (UAE and Solvent Extraction of Papaya Seed Oil: Yield, Fatty Acid Composition and Triacylglycerol Profile

Directory of Open Access Journals (Sweden)

Hasanah Mohd Ghazali

2013-10-01

Full Text Available The main objective of the current work was to evaluate the suitability of ultrasound-assisted extraction (UAE for the recovery of oil from papaya seed as compared to conventional extraction techniques (i.e., Soxhlet extraction (SXE and solvent extraction (SE. In the present study, the recovery yield, fatty acid composition and triacylglycerol profile of papaya seed oil obtained from different extraction methods and conditions were compared. Results indicated that both solvent extraction (SE, 12 h/25 °C and ultrasound-assisted extraction (UAE methods recovered relatively high yields (79.1% and 76.1% of total oil content, respectively. Analysis of fatty acid composition revealed that the predominant fatty acids in papaya seed oil were oleic (18:1, 70.5%–74.7%, palmitic (16:0, 14.9%–17.9%, stearic (18:0, 4.50%–5.25%, and linoleic acid (18:2, 3.63%–4.6%. Moreover, the most abundant triacylglycerols of papaya seed oil were triolein (OOO, palmitoyl diolein (POO and stearoyl oleoyl linolein (SOL. In this study, ultrasound-assisted extraction (UAE significantly (p < 0.05 influenced the triacylglycerol profile of papaya seed oil, but no significant differences were observed in the fatty acid composition of papaya seed oil extracted by different extraction methods (SXE, SE and UAE and conditions.

OPTIMASI DENGAN ALGORITMA RSM-CCD PADA EVAPORATOR VAKUM WATERJET DENGAN PENGENDALI SUHU FUZZY PADA PEMBUATAN PERMEN SUSU (RSM-CCD Algorithm for Optimizing Waterjet Vacuum Evaporator Using Fuzzy Temperature Control in The Milk Candy Production

Directory of Open Access Journals (Sweden)

Yusuf Hendrawan

2016-10-01

Full Text Available Milk candy is a product which has to be produced under a high temperature to achieve the caramelization process. The use of vacuum system during a food processing is one of the alternatives to engineer the value of a material’s boiling point. The temperature control system and the mixing speed in machine that produce the milk candy were expected to be able to prevent the formation of off-flavour in the final product. A smart control system based on fuzzy logic was applied in the temperature control within the double jacket vacuum evaporator machine that needs stable temperature in the cooking process. The objective of this research is developing vacuum evaporator for milk candy production using fuzzy temperature control. The result in machine and system planning showed that the process of milk candy production was going on well. The parameter optimization of water content and ash content purposed to acquire the temperature point parameter and mixing speed in milk candy production. The optimization method was response surface methodology (RSM, by using the model of central composite design (CCD. The optimization resulted 90.18oC for the temperature parameter and 512 RPM for the mixing speed, with the prediction about 4.69% of water content and 1.57% of ash content. Keywords: Optimization, vacuum evaporator, fuzzy, milk candy, response surface methodology ABSTRAK Permen susu merupakan salah satu produk yang diolah dengan suhu tinggi untuk mencapai proses karamelisasi. Pengolahan pangan dengan sistem vakum merupakan salah satu alternatif untuk merekayasa nilai titik didih suatu bahan. Sistem pengendalian suhu serta kecepatan pengadukan pada mesin produksi permen susu diharapkan dapat mencegah terbentuknya partikel hitam (off-flavour pada produk akhir. Sistem kontrol cerdas logika fuzzy diaplikasikan dalam pengendalian suhu pada mesin evaporator vakum double jacket yang membutuhkan tingkat stabilitas suhu pemasakan permen susu. Tujuan dari

LHCb: Optimization and Calibration of Flavour Tagging Algorithms for the LHCb experiment

CERN Multimedia

Falabella, A

2013-01-01

The LHCb purposes are to make precise measurements in $B$ and $D$ meson decays. In particular in time-dependent CP violation studies the determination of $B$ flavour at production ("Flavour Tagging") is fundamental. The performances and calibration of the flavour tagging algorithms with 2011 data collected by LHCb are reported. The performances of the flavour tagging algorithms on the relevant CP violation and asymmetry studies are also reported.

Flavour breaking effects in the pseudoscalar meson decay constants

Energy Technology Data Exchange (ETDEWEB)

Bornyakov, V.G. [Institute for High Energy Physics, Protvino (Russian Federation); Institute of Theoretical and Experimental Physics, Moscow (Russian Federation); Far Eastern Federal Univ., Vladivostok (Russian Federation). School of Biomedicine; Horsley, R. [Edinburgh Univ. (United Kingdom). School of Physics and Astronomy; Nakamura, Y. [RIKEN Advanced Institute for Computational Science, Hyogo (Japan); Perlt, H.; Schiller, A. [Leipzig Univ. (Germany). Inst. fuer Theoretische Physik; Pleiter, D. [Forschungszentrum Juelich (Germany). Juelich Supercomputing Centre; Regensburg Univ. (Germany). Inst. fuer Theoretische Physik; Rakow, P.E.L. [Liverpool Univ. (United Kingdom). Theoretical Physics Division; Schierholz, G. [DESY Hamburg (Germany); Stueben, H. [Hamburg Univ. (Germany). Regionales Rechenzentrum; Zanotti, J.M. [Adelaide Univ. (Australia). CSSM, Dept. of Physics; Collaboration: QCDSF-UKQCD Collaborations

2016-12-14

The SU(3) flavour symmetry breaking expansion in up, down and strange quark masses is extended from hadron masses to meson decay constants. This allows a determination of the ratio of kaon to pion decay constants in QCD. Furthermore when using partially quenched valence quarks the expansion is such that SU(2) isospin breaking effects can also be determined. It is found that the lowest order SU(3) flavour symmetry breaking expansion (or Gell-Mann-Okubo expansion) works very well. Simulations are performed for 2+1 flavours of clover fermions at four lattice spacings.

Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part I: Case of aquaculture water from earthen-ponds farming.

Science.gov (United States)

Mahmoud, Mohamed Ahmed Abbas; Buettner, Andrea

2016-11-01

Comprehensive analyses were accomplished to explore the odorous molecules responsible for off-odour development in earthen-ponds rainbow trout (Oncorhynchus mykiss) aquaculture farming in Germany. In this part of the study, water odorants were extracted using solvent-assisted flavour evaporation (SAFE); then, extracts were analysed by one- and two- dimensional high resolution gas chromatography coupled with olfactometry and mass spectrometry using two columns with different polarity (DB-FFAP and DB-5). Aroma extract dilution analysis (AEDA) of the solvent extract samples revealed 54 odorants, and 47 of them were identified. In this study, a series of compounds is described for the first time in German earthen-ponds rainbow trout aquaculture water including, amongst others, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol), vanillin, (E)-4,5-epoxy-(E)-2-decenal, 4-ethyloctanoic acid, 3-methylindole (skatole), 5α-androst-16-en-3-one (androstenone), and 2-(2-butoxyethoxy) ethanol. Moreover, the sensory experiment indicated that (E)-4,5-epoxy-(E)-2-decenal, (E,E)-2,4-octadienal, and 1-octen-3-one are the main contributors to the metallic, cucumber, and mushroom notes of the samples. Copyright © 2016 Elsevier Ltd. All rights reserved.

Characterization of potent odorants in male giant water bug (Lethocerus indicus Lep. and Serv.), an important edible insect of Southeast Asia.

Science.gov (United States)

Kiatbenjakul, Patthamawadi; Intarapichet, Kanok-Orn; Cadwallader, Keith R

2015-02-01

Potent odorants in frozen fresh (FFB) and salted boiled (SBB) male giant water bugs (Lethocerus indicus), or 'Maengdana' in Thai, were characterized by application of direct solvent extraction/solvent-assisted flavour evaporation (SAFE), gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma extract dilution analysis (AEDA) and stable isotope dilution assays (SIDA). Twenty and 27 potent odorants were detected in FFB and SBB, respectively. Most odorants were lipid-derived compounds, including the two most abundant volatile components (E)-2-hexenyl acetate and (E)-2-hexenyl butanoate, which contributed banana-like odours. 2-Acetyl-1-pyrroline and 2-acetyl-2-thiazoline, responsible for popcorn-like odours, were detected in SBB only. An aroma reconstitution model of SBB was constructed in an oil-in-water emulsion matrix using 12 selected potent odorants based on the results of AEDA, accurate compound quantification and the calculated odour-activity values (OAV). Omission studies were carried out to verify the significance of esters, particularly (E)-2-hexenyl acetate was determined to be an important character-impact odorant in male giant water bug aroma. Copyright © 2014 Elsevier Ltd. All rights reserved.

High fluence deposition of polyethylene glycol films at 1064 nm by matrix assisted pulsed laser evaporation (MAPLE)

DEFF Research Database (Denmark)

Purice, Andreea; Schou, Jørgen; Kingshott, P.

2007-01-01

Matrix assisted pulsed laser evaporation (MAPLE) has been applied for deposition of thin polyethylene glycol (PEG) films with infrared laser light at 1064 nm. We have irradiated frozen targets (of 1 wt.% PEG dissolved in water) and measured the deposition rate in situ with a quartz crystal 2...... microbalance. The laser fluence needed to produce PEG films turned out to be unexpectedly high with a threshold of 9 J/cm(2) and the deposition rate was much lower than that with laser light at 355 nm. Results from matrix assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI......-TOF-MS) analysis demonstrate that the chemistry, molecular weight and polydispersity of the PEG films were identical to the starting material. Studies of the film surface with scanning electron microscopy (SEM) indicate that the Si-substrate is covered by a relatively homogenous PEG film with few bare spots. (c...

EFSA ; Scientific Opinion on Flavouring Group Evaluation 66, Revision 1 (FGE.66Rev1): Consideration of Furfuryl Alcohol and Related Flavouring Substances Evaluated by JECFA (55th meeting)

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 14 flavouring substances in the Revision 1 of Flavouring Group Evaluation 66, using the Procedure in Commission Regulation (EC) No 1565/2000. None...

Plasma-Assisted Co-evaporation of S and Se for Wide Band Gap Chalcopyrite Photovoltaics: Final Subcontract Report, December 2001 -- April 2005

Energy Technology Data Exchange (ETDEWEB)

Repins, I.; Wolden, C.

2005-08-01

In this work, ITN Energy Systems (ITN) and lower-tier subcontractor Colorado School of Mines (CSM) explore the replacement of the molecular chalcogen precursors during deposition (e.g., Se2 or H2Se) with more reactive chalcogen monomers or radicals (e.g., Se). Molecular species are converted to atomic species in a low-pressure inductively coupled plasma (ICP). This program explored the use of plasma-activated chalcogen sources in CIGS co-evaporation to lower CIGS deposition temperature, increase utilization, increase deposition rate, and improve S:Se stoichiometry control. Plasma activation sources were designed and built, then operated and characterized over a wide range of conditions. Optical emission and mass spectrometry data show that chalcogens are effectively dissociated in the plasma. The enhanced reactivity achieved by the plasma processing was demonstrated by conversion of pre-deposited metal films to respective chalcogen-containing phases at low temperature and low chalcogen flux. The plasma-assisted co-evaporation (PACE) sources were also implemented in CIGS co-evaporation. No benefit from PACE was observed in device results, and frequent deposition failures occurred.

New perspectives for heavy flavour physics from the lattice

Energy Technology Data Exchange (ETDEWEB)

Sommer, R. [John von Neumann-Institut fuer Computing NIC/DESY, Zeuthen (Germany)

2009-06-15

Heavy flavours represent a challenge for lattice QCD. We discuss it in very general terms. We give an idea of the significant recent progress which opens up good perspectives for high precision first principles QCD computations for flavour physics. (orig.)

New perspectives for heavy flavour physics from the lattice

International Nuclear Information System (INIS)

Sommer, R.

2009-06-01

Heavy flavours represent a challenge for lattice QCD. We discuss it in very general terms. We give an idea of the significant recent progress which opens up good perspectives for high precision first principles QCD computations for flavour physics. (orig.)

Modeling of Evaporation Losses in Sewage Sludge Drying Bed ...

African Journals Online (AJOL)

A model for evaporation losses in sewage sludge drying bed was derived from first principles. This model was developed based on the reasoning that the rate at which evaporation is taking place is directly proportional to the instantaneous quantity of water in the sludge. The aim of this work was to develop a model to assist ...

On flavour and naturalness of composite Higgs models

International Nuclear Information System (INIS)

Matsedonskyi, Oleksii

2015-01-01

We analyse the interplay of the constraints imposed on flavour-symmetric Composite Higgs models by Naturalness considerations and the constraints derived from Flavour Physics and Electroweak Precision Tests. Our analysis is based on the Effective Field Theory which describes the Higgs as a pseudo-Nambu-Goldstone boson and also includes the composite fermionic resonances. Within this approach one is able to identify the directions in the parameter space where the U(3)-symmetric flavour models can pass the current experimental constraints, without conflicting with the light Higgs mass. We also derive the general features of the U(2)-symmetric models required by the experimental bounds, in case of elementary and totally composite t R . An effect in the Zb-barb coupling, which can potentially allow for sizable deviations in Z→b-barb decay parameters without modifying flavour physics observables, is identified. We also present the analysis of the mixed scenario, where the top quark mass is generated due to Partial Compositeness while the light quark masses are Technicolor-like.

On the origin of neutrino flavour symmetry

International Nuclear Information System (INIS)

King, Stephen F.; Luhn, Christoph

2009-01-01

We study classes of models which are based on some discrete family symmetry which is completely broken such that the observed neutrino flavour symmetry emerges indirectly as an accidental symmetry. For such 'indirect' models we discuss the D-term flavon vacuum alignments which are required for such an accidental flavour symmetry consistent with tri-bimaximal lepton mixing to emerge. We identify large classes of suitable discrete family symmetries, namely the Δ(3n 2 ) and Δ(6n 2 ) groups, together with other examples such as Z 7 x Z 3 . In such indirect models the implementation of the type I see-saw mechanism is straightforward using constrained sequential dominance. However the accidental neutrino flavour symmetry may be easily violated, for example leading to a large reactor angle, while maintaining accurately the tri-bimaximal solar and atmospheric predictions.

Maximal sfermion flavour violation in super-GUTs

Energy Technology Data Exchange (ETDEWEB)

Ellis, John [King' s College London, Theoretical Particle Physics and Cosmology Group, Department of Physics, London (United Kingdom); Olive, Keith A. [CERN, Theoretical Physics Department, Geneva (Switzerland); University of Minnesota, William I. Fine Theoretical Physics Institute, School of Physics and Astronomy, Minneapolis, MN (United States); Velasco-Sevilla, L. [University of Bergen, Department of Physics and Technology, PO Box 7803, Bergen (Norway)

2016-10-15

We consider supersymmetric grand unified theories with soft supersymmetry-breaking scalar masses m{sub 0} specified above the GUT scale (super-GUTs) and patterns of Yukawa couplings motivated by upper limits on flavour-changing interactions beyond the Standard Model. If the scalar masses are smaller than the gaugino masses m{sub 1/2}, as is expected in no-scale models, the dominant effects of renormalisation between the input scale and the GUT scale are generally expected to be those due to the gauge couplings, which are proportional to m{sub 1/2} and generation independent. In this case, the input scalar masses m{sub 0} may violate flavour maximally, a scenario we call MaxSFV, and there is no supersymmetric flavour problem. We illustrate this possibility within various specific super-GUT scenarios that are deformations of no-scale gravity. (orig.)

EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 21, Revision 4 (FGE.21Rev4)

DEFF Research Database (Denmark)

Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 59 flavouring substances in the Flavouring Group Evaluation 21, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. This revision...... of these flavouring substances, the specifications for the materials of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the materials of commerce have been provided for all 41 candidate substances...

EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 24, Revision 2 (FGE.24Rev2)

DEFF Research Database (Denmark)

Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 24 flavouring substances in the Flavouring Group Evaluation 24, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. This revision...... the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the materials of commerce have been provided for all 24 candidate substances....

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 300 (FGE.300): One cyclo-aliphatic amide from chemical group 33

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate a flavouring substance in the Flavouring Group Evaluation 300 using the Procedure in Commission Regulation (EC) No 1565/2000. The substance was not conside......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate a flavouring substance in the Flavouring Group Evaluation 300 using the Procedure in Commission Regulation (EC) No 1565/2000. The substance...... was not considered to have genotoxic potential. The substance was evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded...... that for the substance [FL-no: 16.115] evaluated through the Procedure, no appropriate NOAEL was available and additional data are required. Besides the safety assessment of this flavouring substance, the specifications for the materials of commerce have also been considered. The composition of the stereoisomeric...

The flavour of natural SUSY

Energy Technology Data Exchange (ETDEWEB)

Bruemmer, Felix [SISSA/ISAS, Trieste (Italy); Kraml, Sabine; Kulkarni, Suchita; Smith, Christopher [Universite Grenoble-Alpes, CNRS/IN2P3, Laboratoire de Physique Subatomique et de Cosmologie, Grenoble Cedex (France)

2014-09-15

An inverted mass hierarchy in the squark sector, as in so-called ''natural supersymmetry'', requires non-universal boundary conditions at the mediation scale of supersymmetry breaking. We propose a formalism to define such boundary conditions in a basis-independent manner and apply it to generic scenarios where the third-generation squarks are light, while the first two-generation squarks are heavy and near-degenerate. We show that not only is our formalism particularly well suited to study such hierarchical squark mass patterns, but in addition the resulting soft terms at the TeV scale are manifestly compatible with the principle of minimal flavour violation, and thus automatically obey constraints from flavour physics. (orig.)

Flavour Geometry and Effective Yukawa Couplings in the MSSM

CERN Document Server

Ellis, John; Lee, Jae Sik; Pilaftsis, Apostolos

2010-01-01

We present a new geometric approach to the flavour decomposition of an arbitrary soft supersymmetry-breaking sector in the MSSM. Our approach is based on the geometry that results from the quark and lepton Yukawa couplings, and enables us to derive the necessary and sufficient conditions for a linearly-independent basis of matrices related to the completeness of the internal [SU(3) x U(1)]^5 flavour space. In a second step, we calculate the effective Yukawa couplings that are enhanced at large values of tan(beta) for general soft supersymmetry-breaking mass parameters. We highlight the contributions due to non-universal terms in the flavour decompositions of the sfermion mass matrices. We present numerical examples illustrating how such terms are induced by renormalization-group evolution starting from universal input boundary conditions, and demonstrate their importance for the flavour-violating effective Yukawa couplings of quarks.

Minimal flavour violation in the quark and lepton sector and the impact of extra dimensions on flavour changing neutral currents and electroweak symmetry breaking

International Nuclear Information System (INIS)

Weiler, A.

2007-01-01

We study flavor-changing decays of hadrons and leptons and an extra-dimensional approach to electroweak symmetry breaking. Specifically we study the framework of Minimal Flavour Violation (MFV) as an explanation of the flavour problem. We discuss the impact of a specific extra-dimensional model of the MFV class on flavour changing neutral currents. We derive model-independent upper bounds on rare decays. -We discuss the extension of the MFV framework from the quark to the lepton sector and show how baryogenesis through leptogenesis can be achieved and examine if possible correlations with charged lepton flavour violation exist. We discuss the dynamical breaking of the electroweak symmetry in extra dimensions by unifying gauge and Higgs fields and we show that realistic models are possible once the extra dimension is strongly curved. (orig.)

Minimal flavour violation in the quark and lepton sector and the impact of extra dimensions on flavour changing neutral currents and electroweak symmetry breaking

Energy Technology Data Exchange (ETDEWEB)

Weiler, A.

2007-01-16

We study flavor-changing decays of hadrons and leptons and an extra-dimensional approach to electroweak symmetry breaking. Specifically we study the framework of Minimal Flavour Violation (MFV) as an explanation of the flavour problem. We discuss the impact of a specific extra-dimensional model of the MFV class on flavour changing neutral currents. We derive model-independent upper bounds on rare decays. -We discuss the extension of the MFV framework from the quark to the lepton sector and show how baryogenesis through leptogenesis can be achieved and examine if possible correlations with charged lepton flavour violation exist. We discuss the dynamical breaking of the electroweak symmetry in extra dimensions by unifying gauge and Higgs fields and we show that realistic models are possible once the extra dimension is strongly curved. (orig.)

EFSA EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 304 (FGE.304): Five carboxamides from chemical group 30

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate five flavouring substances in the Flavouring Group Evaluation 304, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the substances...... data are required. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. Specifications including complete purity criteria and identity for the materials of commerce have been provided for all five candidate substances....

In Situ GISAXS Study on Solvent Vapour Induced Orientation Switching in PS-b-P4VP Block Copolymer Thin Films

International Nuclear Information System (INIS)

Gowd, E Bhoje; Boehme, Marcus; Stamm, Manfred

2010-01-01

We investigated the orientation changes of cylindrical P4VP microdomains in PS-b-P4VP thin films upon annealing in different solvent vapours using the time-resolved in situ grazing-incidence small-angle X-ray scattering (GISAXS) for the first time. Swelling of perpendicular cylinders (C perpendicular) in a non-selective solvent vapours (chloroform) leads to the orientation change to in-plane cylinders (C//) and it occurs through a disordered state. On the other hand, swelling of perpendicular cylinders (C perpendicular) in a selective solvent vapours (1,4-dioxane) leads the morphological change from cylindrical to BCC spherical morphology. Solvent evaporation results in shrinkage of the matrix in the vertical direction and subsequently merges the spheres into the perpendicularly aligned cylinders. The selectivity of the solvent to constituting blocks and the solvent evaporation rate may be mainly responsible for such orientation change of cylindrical P4VP microdomains in PS-b-P4VP thin films.

In Situ GISAXS Study on Solvent Vapour Induced Orientation Switching in PS-b-P4VP Block Copolymer Thin Films

Energy Technology Data Exchange (ETDEWEB)

Gowd, E Bhoje; Boehme, Marcus; Stamm, Manfred, E-mail: gowd@ipfdd.de, E-mail: bhojegowd@yahoo.com [Department of Nanostructured Materials Leibniz Institute of Polymer Research Dresden Hohe Strasse 6, 01069, Dresden (Germany)

2010-11-15

We investigated the orientation changes of cylindrical P4VP microdomains in PS-b-P4VP thin films upon annealing in different solvent vapours using the time-resolved in situ grazing-incidence small-angle X-ray scattering (GISAXS) for the first time. Swelling of perpendicular cylinders (C perpendicular) in a non-selective solvent vapours (chloroform) leads to the orientation change to in-plane cylinders (C//) and it occurs through a disordered state. On the other hand, swelling of perpendicular cylinders (C perpendicular) in a selective solvent vapours (1,4-dioxane) leads the morphological change from cylindrical to BCC spherical morphology. Solvent evaporation results in shrinkage of the matrix in the vertical direction and subsequently merges the spheres into the perpendicularly aligned cylinders. The selectivity of the solvent to constituting blocks and the solvent evaporation rate may be mainly responsible for such orientation change of cylindrical P4VP microdomains in PS-b-P4VP thin films.

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) ; Scientific Opinion on Flavouring Group Evaluation 305 (FGE.305): L - Methionylglycine of chemical group 34

DEFF Research Database (Denmark)

Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

use in foods that are not heated or intended to be heated. Besides the safety assessment of the flavouring substance, the specifications for the material of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the material of commerce have......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate one flavouring substance, the dipeptide L-methionylglycine [FL-no: 17.037], in the Flavouring Group Evaluation 305, using the Procedure in Commission...... been provided for the candidate substance. © European Food Safety Authority, 2013...

DESIGNING GREENER SOLVENTS

Science.gov (United States)

Computer-aided design of chemicals and chemical mixtures provides a powerful tool to help engineers identify cleaner process designs and more-benign alternatives to toxic industrial solvents. Three software programs are discussed: (1) PARIS II (Program for Assisting the Replaceme...

LHCb: Optimization and Calibration of Flavour Tagging Algorithms for the LHCb experiment

CERN Multimedia

Falabella, A

2013-01-01

The LHCb purposes are to make precise measurements of $B$ and $D$ meson decays. In particular in time-dependent CP violation studies the determination of $B$ flavour at production is fundamental. This is known as "flavour tagging" and at LHCb it is performed with several algorithms. The performances and calibration of the flavour tagging algorithms with 2011 data collected by LHCb are reported. Also the performances of the flavour tagging algorithms in the relevant CP violation and asymmetry studies are also reported.

Chloroform micro-evaporation induced ordered structures of poly(L-lactide) thin films

DEFF Research Database (Denmark)

Huang, Shaoyong; Li, Hongfei; Shang, Yingrui

2013-01-01

Self-assembly of poly(L-lactide) (PLLA) in thin films induced by chloroform micro-evaporation was investigated by microscopic techniques and X-ray diffraction studies. A film-thickness dependent on highly ordered structures has been derived from disordered films. Ring-banded spherulitic...... and dendritic morphologies with radial periodic variation of thicknesses were formed in dilute solution driven by micro-evaporation of the solvent. Bunched morphologies stacked with a flat-on lozenge-shaped lamellae were created in thinner films. The formation of the concentric ring banded structures...

Leading Particle Production in Light Flavour Jets

CERN Document Server

Abbiendi, G; Åkesson, P F; Alexander, Gideon; Allison, J; Anderson, K J; Arcelli, S; Asai, S; Ashby, S F; Axen, D A; Azuelos, Georges; Bailey, I; Ball, A H; Barberio, E; Barlow, R J; Batley, J Richard; Baumann, S; Behnke, T; Bell, K W; Bella, G; Bellerive, A; Bentvelsen, Stanislaus Cornelius Maria; Bethke, Siegfried; Betts, S; Biebel, O; Biguzzi, A; Bloodworth, Ian J; Bock, P; Böhme, J; Boeriu, O; Bonacorsi, D; Boutemeur, M; Braibant, S; Bright-Thomas, P G; Brigliadori, L; Brown, R M; Burckhart, Helfried J; Capiluppi, P; Carnegie, R K; Carter, A A; Carter, J R; Chang, C Y; Charlton, D G; Chrisman, D; Ciocca, C; Clarke, P E L; Clay, E; Cohen, I; Conboy, J E; Cooke, O C; Couchman, J; Couyoumtzelis, C; Coxe, R L; Cuffiani, M; Dado, S; Dallavalle, G M; Dallison, S; Davis, R; de Roeck, A; Dervan, P J; Desch, Klaus; Dienes, B; Dixit, M S; Donkers, M; Dubbert, J; Duchovni, E; Duckeck, G; Duerdoth, I P; Estabrooks, P G; Etzion, E; Fabbri, Franco Luigi; Fanfani, A; Fanti, M; Faust, A A; Feld, L; Ferrari, P; Fiedler, F; Fierro, M; Fleck, I; Frey, A; Fürtjes, A; Futyan, D I; Gagnon, P; Gary, J W; Gaycken, G; Geich-Gimbel, C; Giacomelli, G; Giacomelli, P; Gingrich, D M; Glenzinski, D A; Goldberg, J; Gorn, W; Grandi, C; Graham, K; Gross, E; Grunhaus, Jacob; Gruwé, M; Hajdu, C; Hanson, G G; Hansroul, M; Hapke, M; Harder, K; Harel, A; Hargrove, C K; Harin-Dirac, M; Hauschild, M; Hawkes, C M; Hawkings, R; Hemingway, Richard J; Herten, G; Heuer, R D; Hildreth, M D; Hill, J C; Hobson, P R; Höcker, Andreas; Hoffman, K; Homer, R James; Honma, A K; Horváth, D; Hossain, K R; Howard, R; Hüntemeyer, P; Igo-Kemenes, P; Imrie, D C; Ishii, K; Jacob, F R; Jawahery, A; Jeremie, H; Jimack, Martin Paul; Jones, C R; Jovanovic, P; Junk, T R; Kanaya, N; Kanzaki, J I; Karapetian, G V; Karlen, D A; Kartvelishvili, V G; Kawagoe, K; Kawamoto, T; Kayal, P I; Keeler, Richard K; Kellogg, R G; Kennedy, B W; Kim, D H; Klier, A; Kobayashi, T; Kobel, M; Kokott, T P; Kolrep, M; Komamiya, S; Kowalewski, R V; Kress, T; Krieger, P; Von Krogh, J; Kühl, T; Kupper, M; Kyberd, P; Lafferty, G D; Landsman, Hagar Yaël; Lanske, D; Lauber, J; Lawson, I; Layter, J G; Lellouch, Daniel; Letts, J; Levinson, L; Liebisch, R; Lillich, J; List, B; Littlewood, C; Lloyd, A W; Lloyd, S L; Loebinger, F K; Long, G D; Losty, Michael J; Lü, J; Ludwig, J; Macchiolo, A; MacPherson, A L; Mader, W F; Mannelli, M; Marcellini, S; Marchant, T E; Martin, A J; Martin, J P; Martínez, G; Mashimo, T; Mättig, P; McDonald, W J; McKenna, J A; McKigney, E A; McMahon, T J; McPherson, R A; Meijers, F; Méndez-Lorenzo, P; Merritt, F S; Mes, H; Meyer, I; Michelini, Aldo; Mihara, S; Mikenberg, G; Miller, D J; Mohr, W; Montanari, A; Mori, T; Nagai, K; Nakamura, I; Neal, H A; Nisius, R; O'Neale, S W; Oakham, F G; Odorici, F; Ögren, H O; Okpara, A N; Oreglia, M J; Orito, S; Pásztor, G; Pater, J R; Patrick, G N; Patt, J; Pérez-Ochoa, R; Petzold, S; Pfeifenschneider, P; Pilcher, J E; Pinfold, James L; Plane, D E; Poli, B; Polok, J; Przybycien, M B; Quadt, A; Rembser, C; Rick, Hartmut; Robins, S A; Rodning, N L; Roney, J M; Rosati, S; Roscoe, K; Rossi, A M; Rozen, Y; Runge, K; Runólfsson, O; Rust, D R; Sachs, K; Saeki, T; Sahr, O; Sang, W M; Sarkisyan-Grinbaum, E; Sbarra, C; Schaile, A D; Schaile, O; Scharff-Hansen, P; Schieck, J; Schmitt, S; Schöning, A; Schröder, M; Schumacher, M; Schwick, C; Scott, W G; Seuster, R; Shears, T G; Shen, B C; Shepherd-Themistocleous, C H; Sherwood, P; Siroli, G P; Skuja, A; Smith, A M; Snow, G A; Sobie, Randall J; Söldner-Rembold, S; Spagnolo, S; Sproston, M; Stahl, A; Stephens, K; Stoll, K; Strom, D; Ströhmer, R; Surrow, B; Talbot, S D; Taras, P; Tarem, S; Teuscher, R; Thiergen, M; Thomas, J; Thomson, M A; Torrence, E; Towers, S; Trefzger, T M; Trigger, I; Trócsányi, Z L; Tsur, E; Turner-Watson, M F; Ueda, I; Van Kooten, R; Vannerem, P; Verzocchi, M; Voss, H; Wäckerle, F; Waller, D; Ward, C P; Ward, D R; Watkins, P M; Watson, A T; Watson, N K; Wells, P S; Wengler, T; Wermes, N; Wetterling, D; White, J S; Wilson, G W; Wilson, J A; Wyatt, T R; Yamashita, S; Zacek, V; Zer-Zion, D

2000-01-01

The energy distribution and type of the particle with the highest momentum in quark jets are determined for each of the five quark flavours making only minimal model assumptions. The analysis is based on a large statistics sample of hadronic Z0 decays collected with the OPAL detector at the LEP e+e- collider. These results provide a basis for future studies of light flavour production at other centre-of-mass energies. We use our results to study the hadronisation mechanism in light flavour jets and compare the data to the QCD models JETSET and HERWIG. Within the JETSET model we also directly determine the suppression of strange quarks to be gamma_s=0.422+-0.049 (stat.)+-0.059 (syst.) by comparing the production of charged and neutral kaons in strange and non-strange light quark events. Finally we study the features of baryon production.

Efficient Solar-Thermal Energy Harvest Driven by Interfacial Plasmonic Heating-Assisted Evaporation.

Science.gov (United States)

Chang, Chao; Yang, Chao; Liu, Yanming; Tao, Peng; Song, Chengyi; Shang, Wen; Wu, Jianbo; Deng, Tao

2016-09-07

The plasmonic heating effect of noble nanoparticles has recently received tremendous attention for various important applications. Herein, we report the utilization of interfacial plasmonic heating-assisted evaporation for efficient and facile solar-thermal energy harvest. An airlaid paper-supported gold nanoparticle thin film was placed at the thermal energy conversion region within a sealed chamber to convert solar energy into thermal energy. The generated thermal energy instantly vaporizes the water underneath into hot vapors that quickly diffuse to the thermal energy release region of the chamber to condense into liquids and release the collected thermal energy. The condensed water automatically flows back to the thermal energy conversion region under the capillary force from the hydrophilic copper mesh. Such an approach simultaneously realizes efficient solar-to-thermal energy conversion and rapid transportation of converted thermal energy to target application terminals. Compared to conventional external photothermal conversion design, the solar-thermal harvesting device driven by the internal plasmonic heating effect has reduced the overall thermal resistance by more than 50% and has demonstrated more than 25% improvement of solar water heating efficiency.

Synthesis and application of magnetic deep eutectic solvents: Novel solvents for ultrasound assisted liquid-liquid microextraction of thiophene.

Science.gov (United States)

Khezeli, Tahere; Daneshfar, Ali

2017-09-01

Two novel magnetic deep eutectic solvents (MDESs), comprised of cheap and simple components named [choline chloride/phenol] [FeCl 4 ] and [choline chloride/ethylene glycol] [FeCl 4 ] were prepared and characterized by CHN elemental analysis, proton nuclear magnetic resonance ( 1 H NMR), vibrating sample magnetometery (VSM), Raman, Fourier transform-infrared (FT-IR) and UV-Vis spectrometery. The extraction efficiency of the prepared MDESs has been investigated in ultrasound assisted liquid-liquid microextraction based MDES (UALLME-MDES). Briefly, MDESs were added to n-heptan containing thiophene. Then, MDESs were dispersed in n-heptane by sonication. After that, microdroplets of MDESs were collected by a magnet and the remained concentration of thiophene in n-heptane phase was analyzed by GC-FID. The results indicated that [choline chloride/phenol] [FeCl 4 ] has higher extraction efficiency than [choline chloride/ethylene glycol] [FeCl 4 ]. This work opens a new way to the application of MDESs. Copyright © 2016 Elsevier B.V. All rights reserved.

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 309 (FGE.309): Sodium Diacetate

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate sodium diacetate [FL-no: 16.073] in the Flavouring Group Evaluation 309, using the Procedure in Commission Regulation (EC) No 1565/2000. However, although...

FlavBit. A GAMBIT module for computing flavour observables and likelihoods

Energy Technology Data Exchange (ETDEWEB)

Bernlochner, Florian U. [Physikalisches Institut der Rheinischen Friedrich-Wilhelms-Universitaet Bonn (Germany); Chrzaszcz, Marcin [Universitaet Zuerich, Physik-Institut, Zurich (Switzerland); Polish Academy of Sciences, H. Niewodniczanski Institute of Nuclear Physics, Krakow (Poland); Dal, Lars A. [University of Oslo, Department of Physics, Oslo (Norway); Farmer, Ben [Oskar Klein Centre for Cosmoparticle Physics, AlbaNova University Centre, Stockholm (Sweden); Stockholm University, Department of Physics, Stockholm (Sweden); Jackson, Paul; White, Martin [University of Adelaide, Department of Physics, Adelaide, SA (Australia); Australian Research Council Centre of Excellence for Particle Physics at the Tera-scale (Australia); Kvellestad, Anders [NORDITA, Stockholm (Sweden); Mahmoudi, Farvah [Univ Lyon, Univ Lyon 1, ENS de Lyon, CNRS, Centre de Recherche Astrophysique de Lyon UMR5574, Saint-Genis-Laval (France); CERN, Theoretical Physics Department, Geneva (Switzerland); Putze, Antje [LAPTh, Universite de Savoie, CNRS, Annecy-le-Vieux (France); Rogan, Christopher [Harvard University, Department of Physics, Cambridge, MA (United States); Scott, Pat [Imperial College London, Department of Physics, Blackett Laboratory, London (United Kingdom); Serra, Nicola [Universitaet Zuerich, Physik-Institut, Zurich (Switzerland); Weniger, Christoph [University of Amsterdam, GRAPPA, Institute of Physics, Amsterdam (Netherlands); Collaboration: The GAMBIT Flavour Workgroup

2017-11-15

Flavour physics observables are excellent probes of new physics up to very high energy scales. Here we present FlavBit, the dedicated flavour physics module of the global-fitting package GAMBIT. FlavBit includes custom implementations of various likelihood routines for a wide range of flavour observables, including detailed uncertainties and correlations associated with LHCb measurements of rare, leptonic and semileptonic decays of B and D mesons, kaons and pions. It provides a generalised interface to external theory codes such as SuperIso, allowing users to calculate flavour observables in and beyond the Standard Model, and then test them in detail against all relevant experimental data. We describe FlavBit and its constituent physics in some detail, then give examples from supersymmetry and effective field theory illustrating how it can be used both as a standalone library for flavour physics, and within GAMBIT. (orig.)

Flavour and collider interplay for SUSY at LHC7

International Nuclear Information System (INIS)

Calibbi, L.; Hodgkinson, R.N.; Vives, O.; Jones Perez, J.; Masiero, A.

2012-01-01

The current 7 TeV run of the LHC experiment shall be able to probe gluino and squark masses up to values larger than 1 TeV. Assuming that hints for SUSY are found in the jets plus missing energy channel by the end of a 5 fb -1 run, we explore the flavour constraints on three models with a CMSSM-like spectrum: the CMSSM itself, a seesaw extension of the CMSSM, and Flavoured CMSSM. In particular, we focus on decays that might have been measured by the time the run is concluded, such as B s →μμ and μ→e γ. We also analyse constraints imposed by neutral meson bounds and electric dipole moments. The interplay between collider and flavour experiments is explored through the use of three benchmark scenarios, finding the flavour feedback useful in order to determine the model parameters and to test the consistency of the different models. (orig.)

EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 76, Revision 1 (FGE.76Rev1)

DEFF Research Database (Denmark)

Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), and to decide whether further...... by Industry for use as a flavouring substance in Europe and will therefore not be considered any further. The substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data...... as flavouring substances, as these substances could not be evaluated because of concern with respect to genotoxicity. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for all 26 substances, the information is adequate....

Impact of Flavour Variability on Electronic Cigarette Use Experience: An Internet Survey

Directory of Open Access Journals (Sweden)

Konstantinos E. Farsalinos

2013-12-01

Full Text Available Background: A major characteristic of the electronic cigarette (EC market is the availability of a large number of different flavours. This has been criticised by the public health authorities, some of whom believe that diverse flavours will attract young users and that ECs are a gateway to smoking. At the same time, several reports in the news media mention that the main purpose of flavour marketing is to attract youngsters. The importance of flavourings and their patterns of use by EC consumers have not been adequately evaluated, therefore, the purpose of this survey was to examine and understand the impact of flavourings in the EC experience of dedicated users. Methods: A questionnaire was prepared and uploaded in an online survey tool. EC users were asked to participate irrespective of their current smoking status. Participants were divided according to their smoking status at the time of participation in two subgroups: former smokers and current smokers. Results: In total, 4,618 participants were included in the analysis, with 4,515 reporting current smoking status. The vast majority (91.1% were former smokers, while current smokers had reduced smoking consumption from 20 to 4 cigarettes per day. Both subgroups had a median smoking history of 22 years and had been using ECs for 12 months. On average they were using three different types of liquid flavours on a regular basis, with former smokers switching between flavours more frequently compared to current smokers; 69.2% of the former subgroup reported doing so on a daily basis or within the day. Fruit flavours were more popular at the time of participation, while tobacco flavours were more popular at initiation of EC use. On a scale from 1 (not at all important to 5 (extremely important participants answered that variability of flavours was “very important” (score = 4 in their effort to reduce or quit smoking. The majority reported that restricting variability will make ECs less

[Interlaboratory Study on Evaporation Residue Test for Food Contact Products (Report 1)].

Science.gov (United States)

Ohno, Hiroyuki; Mutsuga, Motoh; Abe, Tomoyuki; Abe, Yutaka; Amano, Homare; Ishihara, Kinuyo; Ohsaka, Ikue; Ohno, Haruka; Ohno, Yuichiro; Ozaki, Asako; Kakihara, Yoshiteru; Kobayashi, Hisashi; Sakuragi, Hiroshi; Shibata, Hiroshi; Shirono, Katsuhiro; Sekido, Haruko; Takasaka, Noriko; Takenaka, Yu; Tajima, Yoshiyasu; Tanaka, Aoi; Tanaka, Hideyuki; Tonooka, Hiroyuki; Nakanishi, Toru; Nomura, Chie; Haneishi, Nahoko; Hayakawa, Masato; Miura, Toshihiko; Yamaguchi, Miku; Watanabe, Kazunari; Sato, Kyoko

2018-01-01

An interlaboratory study was performed to evaluate the equivalence between an official method and a modified method of evaporation residue test using three food-simulating solvents (water, 4% acetic acid and 20% ethanol), based on the Japanese Food Sanitation Law for food contact products. Twenty-three laboratories participated, and tested the evaporation residues of nine test solutions as blind duplicates. For evaporation, a water bath was used in the official method, and a hot plate in the modified method. In most laboratories, the test solutions were heated until just prior to evaporation to dryness, and then allowed to dry under residual heat. Statistical analysis revealed that there was no significant difference between the two methods, regardless of the heating equipment used. Accordingly, the modified method provides performance equal to the official method, and is available as an alternative method.

Indium-tin-oxide thin film deposited by a dual ion beam assisted e-beam evaporation system

International Nuclear Information System (INIS)

Bae, J.W.; Kim, J.S.; Yeom, G.Y.

2001-01-01

Indium-tin-oxide (ITO) thin films were deposited on polycarbonate (PC) substrates at low temperatures (<90 deg. C) by a dual ion beam assisted e-beam evaporation system, where one gun (gun 1) is facing ITO flux and the other gun (gun 2) is facing the substrate. In this experiment, effects of rf power and oxygen flow rate of ion gun 2 on the electrical and optical properties of depositing ITO thin films were investigated. At optimal deposition conditions, ITO thin films deposited on the PC substrates larger than 20 cmx20 cm showed the sheet resistance of less than 40 Ω/sq., the optical transmittance of above 90%, and the uniformity of about 5%

SU(3) flavour breaking and baryon structure

Energy Technology Data Exchange (ETDEWEB)

Cooke, A.N.; Horsley, R. [Edinburgh Univ. (United Kingdom). School of Physics and Astronomy; Nakamura, Y. [RIKEN Advanced Institute for Computational Science, Kobe, Hyogo (Japan); Pleiter, D. [Forschungszentrum Juelich GmbH (Germany). Juelich Supercomputing Centre (JSC); Regensburg Univ. (Germany). Institut fuer Theoretische Physik; Rakow, P.E.L. [Liverpool Univ. (United Kingdom). Theoretical Physics Div.; Shanahan, P.; Zanotti, J.M. [Adelaide Univ., SA (Australia). CSSM, School of Chemistry and Physics; Schierholz, G. [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Stueben, H. [Hamburg Univ. (Germany). Regionales Rechenzentrum; Collaboration: QCDSF/UKQCD Collaboration

2013-11-15

We present results from the QCDSF/UKQCD collaboration for hyperon electromagnetic form factors and axial charges obtained from simulations using N{sub f}=2+1 flavours of O(a)-improved Wilson fermions. We also consider matrix elements relevant for hyperon semileptonic decays. We find flavour-breaking effects in hyperon magnetic moments which are consistent with experiment, while our results for the connected quark spin content indicates that quarks contribute more to the spin of the {Xi} baryon than they do to the proton.

The influence of droplet evaporation on fuel-air mixing rate in a burner

Science.gov (United States)

Komiyama, K.; Flagan, R. C.; Heywood, J. B.

1977-01-01

Experiments involving combustion of a variety of hydrocarbon fuels in a simple atmospheric pressure burner were used to evaluate the role of droplet evaporation in the fuel/air mixing process in liquid fuel spray flames. Both air-assist atomization and pressure atomization processes were studied; fuel/air mixing rates were determined on the basis of cross-section average oxygen concentrations for stoichiometric overall operation. In general, it is concluded that droplets act as point sources of fuel vapor until evaporation, when the fuel jet length scale may become important in determining nonuniformities of the fuel vapor concentration. In addition, air-assist atomizers are found to have short droplet evaporation times with respect to the duration of the fuel/air mixing process, while for the pressure jet atomizer the characteristic evaporation and mixing times are similar.

Flavour preferences in youth versus adults: a review

Science.gov (United States)

Hoffman, Allison C; Salgado, Raydel Valdes; Dresler, Carolyn; Faller, Rachel Williams; Bartlett, Christopher

2016-01-01

Objective To understand the available evidence of how children and adults differ in their preferences for flavours that may be used in tobacco products. Data sources A total of 474 articles published between 1931 and August 2015 were retrieved through searches conducted in PubMed, EMBASE, Web of Science and PsycINFO. Study selection and extraction A 2-phase relevancy review process resulted in the identification of 59 articles and information was extracted by 2 independent reviewers. Data synthesis Findings were grouped by taste and smell preferences, which are important components of overall flavour. For taste, evidence is summarised in the following categories: sweet, salty, sour, bitter, umami and fat; within each of them, findings are organised by age categories. For smell, evidence is summarised as follows: fruit/herbal/spices, tobacco and coffee and other odours. Major findings from this search indicated that sweet preference in children and adolescents was higher than in adults. Examples of preferred food-related tastes and odours for young people included cherry, candy, strawberry, orange, apple and cinnamon. Currently, all these are used to flavour cigars, cartridges for electronic cigarettes, hookah (waterpipe) and smokeless tobacco products. Conclusions Infants and children exhibited elevated sweet and salty preference relative to adults. Age-related changes in bitter, sour, umami and fat taste were not clear and more research would be useful. ‘Sweet’ food odours were highly preferred by children. Tobacco products in flavours preferred by young people may impact tobacco use and initiation, while flavours preferred by adults may impact product switching or dual use. PMID:27633764

Efficient sample preparation method based on solvent-assisted dispersive solid-phase extraction for the trace detection of butachlor in urine and waste water samples.

Science.gov (United States)

Aladaghlo, Zolfaghar; Fakhari, Alireza; Behbahani, Mohammad

2016-10-01

In this work, an efficient sample preparation method termed solvent-assisted dispersive solid-phase extraction was applied. The used sample preparation method was based on the dispersion of the sorbent (benzophenone) into the aqueous sample to maximize the interaction surface. In this approach, the dispersion of the sorbent at a very low milligram level was achieved by inserting a solution of the sorbent and disperser solvent into the aqueous sample. The cloudy solution created from the dispersion of the sorbent in the bulk aqueous sample. After pre-concentration of the butachlor, the cloudy solution was centrifuged and butachlor in the sediment phase dissolved in ethanol and determined by gas chromatography with flame ionization detection. Under the optimized conditions (solution pH = 7.0, sorbent: benzophenone, 2%, disperser solvent: ethanol, 500 μL, centrifuged at 4000 rpm for 3 min), the method detection limit for butachlor was 2, 3 and 3 μg/L for distilled water, waste water, and urine sample, respectively. Furthermore, the preconcentration factor was 198.8, 175.0, and 174.2 in distilled water, waste water, and urine sample, respectively. Solvent-assisted dispersive solid-phase extraction was successfully used for the trace monitoring of butachlor in urine and waste water samples. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

CATALYST-FREE REACTIONS UNDER SOLVENT-FEE CONDITIONS: MICROWAVE-ASSISTED SYNTHESIS OF HETEROCYCLIC HYDRAZONES BELOW THE MELTING POINT OF NEAT REACTANTS: JOURNAL ARTICLE

Science.gov (United States)

NRMRL-CIN-1437 Jeselnik, M., Varma*, R.S., Polanc, S., and Kocevar, M. Catalyst-free Reactions under Solvent-fee Conditions: Microwave-assisted Synthesis of Heterocyclic Hydrazones below the Melting Point of Neat Reactants. Published in: Chemical Communications 18:1716-1717 (200...

Direct and solvent-assisted thione–thiol tautomerism in 5-(thiophen-2-yl)-1,3,4-oxadiazole-2(3H)-thione: Experimental and molecular modeling study

Energy Technology Data Exchange (ETDEWEB)

Burcu Arslan, N. [Department of Computer Education and Instructional Technology, Faculty of Education, Giresun University, 28100 Giresun (Turkey); Özdemir, Namık, E-mail: namiko@omu.edu.tr [Department of Physics, Faculty of Arts and Sciences, Ondokuz Mayıs University, 55139 Samsun (Turkey); Dayan, Osman, E-mail: osmandayan@comu.edu.tr [Laboratory of Inorganic Synthesis and Molecular Catalysis, Çanakkale Onsekiz Mart University, 17020 Çanakkale (Turkey); Dege, Necmi [Department of Physics, Faculty of Arts and Sciences, Ondokuz Mayıs University, 55139 Samsun (Turkey); Koparır, Metin [Department of Chemistry, Faculty of Science, Fırat University, 23169 Elazığ (Turkey); Koparır, Pelin [Department of Chemistry, Forensic Medicine Institute, 44000 Malatya (Turkey); Muğlu, Halit [Department of Chemistry, Faculty of Arts and Sciences, Kastamonu University, 37200 Kastamonu (Turkey)

2014-08-17

Graphical abstract: - Highlights: • The molecule exists in the thione form in the solid state. • FT-IR and NMR data support the thione form. • The anti-thione conformer has the lowest energy. • The barrier height increases with increasing polarity of the solvent. • Multiple methanol or water-assisted thione–thiol tautomerism may happen. - Abstract: The compound has been synthesized and characterized by IR, NMR and X-ray diffraction. Quantum chemical calculations at B3LYP/6−311++G(d,p) level were performed to study the molecular and spectroscopic properties, conformational equilibrium, thione ↔ thiol tautomerism and intermolecular double proton transfer reaction of the compound. The obtained structural and spectroscopic results are well in agreement with the experimental data. The solvent effect on the proton transfer reaction was investigated in three solvents using the polarizable continuum model approximation and solvent-assisted mechanism. The anti-thione tautomer is the most stable isomer among the four possible structural forms both in the gas phase and in solution phase. A high tautomeric energy barrier is found for the tautomerism between the anti and syn forms of the compound, indicating a quite disfavored process. Although the presence of one methanol or water solvent molecule significantly lowers the energy barrier, it is not adequate for the reaction to occur.

Enhanced lepton flavour violation in the supersymmetric inverse seesaw

International Nuclear Information System (INIS)

Weiland, C

2013-01-01

In minimal supersymmetric seesaw models, the contribution to lepton flavour violation from Z-penguins is usually negligible. In this study, we consider the supersymmetric inverse seesaw and show that, in this case, the Z-penguin contribution dominates in several lepton flavour violating observables due to the low scale of the inverse seesaw mechanism. Among the observables considered, we find that the most constraining one is the μ-e conversion rate which is already restricting the otherwise allowed parameter space of the model. Moreover, in this framework, the Z-penguins exhibit a non-decoupling behaviour, which has previously been noticed in lepton flavour violating Higgs decays

Minimal flavour violation and neutrino masses without R-parity

DEFF Research Database (Denmark)

Arcadi, G.; Di Luzio, L.; Nardecchia, M.

2012-01-01

symmetry breaking all the couplings of the superpotential including the R-parity violating ones. If R-parity violation is responsible for neutrino masses, our setup can be seen as an extension of MFV to the lepton sector. We analyze two patterns based on the non-abelian flavour symmetries SU(3)(4) circle...... times SU(4) and SU(3)(5). In the former case the total lepton number and the lepton flavour number are broken together, while in the latter the lepton number can be broken independently by an abelian spurion, so that visible effects and peculiar correlations can be envisaged in flavour changing charged...

Microwave-assisted synthesis of CuInSe{sub 2} nanoparticles in low-absorbing solvents

Energy Technology Data Exchange (ETDEWEB)

Oleksak, Richard P.; Flynn, Brendan T.; Herman, Gregory S. [School of Chemical, Biological and Environmental Engineering, Oregon State University, Corvallis, OR (United States); Schut, David M. [Voxtel Inc., Eugene, OR (United States)

2014-01-15

Copper indium diselenide (CIS) nanoparticles were synthesized using a microwave-assisted one-pot solvothermal approach. For these studies high microwave-absorbing precursors were used in combination with low microwave absorbing solvents tri-n-octylphosphine (TOP) and oleic acid (OA) to investigate the effect of selective heating of the precursors on nanoparticle synthesis. High-resolution transmission electron microscopy (TEM) results indicated that the nanoparticles were spherical, crystalline and 4-5 nm in diameter. X-ray diffraction (XRD) results indicated that the nanoparticles had a body-centered tetragonal structure with planar defects that decreased in concentration with increasing reaction temperature and reaction time. The nanoparticle compositions varied depending on the reaction conditions and the compositions were found to approach stoichiometry for increased reaction times. Fourier transform infrared (FTIR) spectroscopy indicated both solvents adsorbed to the nanoparticle surface and energy dispersive spectroscopy indicated that these ligands became chlorinated during the reaction. The uniform temperature profile offered by the microwave heating allowed for highly reproducible batch-to-batch reactions, allowing for tight control over composition and defect concentration. (copyright 2014 WILEY-VCH Verlag GmbH and Co. KGaA, Weinheim)

The impact of oil dispersant solvent on performance

International Nuclear Information System (INIS)

Fiocco, R.J.; Lessard, R.R.; Canevari, G.P.; Becker, K.W.; Daling, P.S.

1995-01-01

Modern oil spill dispersant formulations are concentrated blends of surface active agents (surfactants) in a solvent carrier system. The surfactants are effective for lowering the interfacial tension of the oil slick and promoting and stabilizing oil-in-water dispersions. The solvent system has 2 key functions: (1) reduce viscosity of the surfactant blend to allow efficient dispersant application, and (2) promote mixing and diffusion of the surfactant blend into the oil film. A more detailed description than previously given in the literature is proposed to explain the mechanism of chemical dispersion and illustrate how the surfactant is delivered by the solvent to the oil-water interface. Laboratory data are presented which demonstrate the variability in dispersing effectiveness due to different solvent composition, particularly for viscous and emulsified test oils with viscosities up to 20,500 mPa·s. Other advantages of improved solvent components can include reduced evaporative losses during spraying, lower marine toxicity and reduced protective equipment requirements. Through this improved understanding of the role of the solvent, dispersants which are more effective over a wider range of oil types are being developed

Solvent micro-evaporation and concentration gradient synergistically induced crystallization of poly(L-lactide) and ring banded supra-structures with radial periodic variation of thickness

DEFF Research Database (Denmark)

Huang, Shaoyong; Li, Hongfei; Wen, Huiying

2014-01-01

The crystalline morphology and structure of poly(L-lactide) (PLLA) in a PLLA film-chloroform system were investigated by means of wide angle X-ray diffraction (WAXD), polarized optical microscopy (POM) and atomic force microscopy (AFM). Birefringent and nonbirefringent ring banded supra-structure......The crystalline morphology and structure of poly(L-lactide) (PLLA) in a PLLA film-chloroform system were investigated by means of wide angle X-ray diffraction (WAXD), polarized optical microscopy (POM) and atomic force microscopy (AFM). Birefringent and nonbirefringent ring banded supra......-structures with radial periodic variation of thickness were obtained, which were induced by micro-evaporation of solvents and concentration gradient of PLLA. The ring banded morphologies consisted of multilayer lamellar crystals, which is a manifestation of alternating ridge and valley bands of periodic variation...

Inclusive tagging of B-flavour at LHCb [Vidyo

CERN Multimedia

CERN. Geneva

2017-01-01

One of the most important procedure needed for the study of CP violation in Beauty sector is the tagging of the flavour of neutral B-mesons at production. The harsh environment of the Large Hadron Collider makes it particularly hard to succeed in this task. We present a proposal to upgrade current flavour tagging strategy in LHCb experiment. This strategy consists of inclusive tagging ensemble methods (i.e: the use inclusive information about the event without a firm selection rule), which are combined using a probabilistic model for each event. The probabilistic model uses all reconstructed tracks and secondary vertices to obtain well-determined probability of B flavour at production. Such approach reduces the dependence on the performance of lower level identification capacities and thus has the potential to increase the overall performance.

Meat flavour in pork and beef - From animal to meal.

Science.gov (United States)

Aaslyng, Margit D; Meinert, Lene

2017-10-01

An intense meat flavour is greatly appreciated by consumers. Meat flavour is generated during the cooking process through a complex series of chemical reactions between precursors, intermediate reaction products and degradation products. The content and nature of the precursors present in the meat are affected by several factors including genetics, feed, handling of the live animals and subsequent handling of the meat. The fatty acid composition can easily be altered though feeding, especially in monogastric animals, while the carbohydrate content is more closely related to genetics (pigs), feeding in the last days before slaughter and handling at slaughter (both ante and post mortem). Ageing of the meat is not particularly important for the flavour, unless the meat is dry-aged. In comparison, cooking is crucial for the development of flavour. Copyright © 2017 Elsevier Ltd. All rights reserved.

Synthesis of quinoxaline 1,4-di-n-oxide derivatives on solid support using room temperature and microwave-assisted solvent-free procedures

International Nuclear Information System (INIS)

Gomez-Caro, Lilia C.; Sanchez-Sanchez, Mario; Bocanegra-Garcia, Virgilio; Rivera, Gildardo; Monge, Antonio

2011-01-01

We describe the synthesis of 12 new ethyl and methyl quinoxaline-7-carboxylate 1,4-di-N-oxide derivatives on solid supports with room temperature and microwave-assisted solvent-free procedures. Results show that solid supports have good catalytic activity in the formation of quinoxaline 1,4-di-N-oxide derivatives. We found that florisil and montmorillonite KSF and K10 could be used as new, easily available, inexpensive alternatives of catalysts. Additionally, room temperature and microwave-irradiation solvent-free synthesis was more efficient than a conventional procedure (Beirut reaction), reducing reaction time and increasing yield. (author)

Synthesis of quinoxaline 1,4-di-n-oxide derivatives on solid support using room temperature and microwave-assisted solvent-free procedures

Energy Technology Data Exchange (ETDEWEB)

Gomez-Caro, Lilia C.; Sanchez-Sanchez, Mario; Bocanegra-Garcia, Virgilio; Rivera, Gildardo [Universidad Autonoma de Tamaulipas, Reynosa (Mexico). Dept. de Farmacia y Quimica Medicinal; Monge, Antonio [Universidad de Navarra, Pamplona (Spain). Centro de Investigacion en Farmacobiologia Aplicada. Unidad de Investigacion y Desarrollo de Medicamentos

2011-07-01

We describe the synthesis of 12 new ethyl and methyl quinoxaline-7-carboxylate 1,4-di-N-oxide derivatives on solid supports with room temperature and microwave-assisted solvent-free procedures. Results show that solid supports have good catalytic activity in the formation of quinoxaline 1,4-di-N-oxide derivatives. We found that florisil and montmorillonite KSF and K10 could be used as new, easily available, inexpensive alternatives of catalysts. Additionally, room temperature and microwave-irradiation solvent-free synthesis was more efficient than a conventional procedure (Beirut reaction), reducing reaction time and increasing yield. (author)

Evaporation-induced assembly of biomimetic polypeptides

International Nuclear Information System (INIS)

Keyes, Joseph; Junkin, Michael; Cappello, Joseph; Wu Xiaoyi; Wong, Pak Kin

2008-01-01

We report an evaporation assisted plasma lithography (EAPL) process for guided self-assembly of a biomimetic silk-elastinlike protein (SELP). We demonstrate the formation of SELP structures from millimeter to submicrometer range on plasma-treatment surface templates during an evaporation-induced self-assembly process. The self-assembly processes at different humidities and droplet volumes were investigated. The process occurs efficiently in a window of optimized operating conditions found to be at 70% relative humidity and 8 μl volume of SELP solution. The EAPL approach provides a useful technique for the realization of functional devices and systems using these biomimetic materials

Characterization of ethylcellulose and hydroxypropyl methylcellulose thin films deposited by matrix-assisted pulsed laser evaporation

Energy Technology Data Exchange (ETDEWEB)

Palla-Papavlu, A., E-mail: apalla@nipne.ro [National Institute for Lasers, Plasma and Radiation Physics, PO Box MG-36, Magurele, RO-077125 Bucharest (Romania); Rusen, L.; Dinca, V.; Filipescu, M. [National Institute for Lasers, Plasma and Radiation Physics, PO Box MG-36, Magurele, RO-077125 Bucharest (Romania); Lippert, T. [Paul Scherrer Institut, General Energy Research Department, 5232 Villigen PSI (Switzerland); Dinescu, M. [National Institute for Lasers, Plasma and Radiation Physics, PO Box MG-36, Magurele, RO-077125 Bucharest (Romania)

2014-05-01

In this study is reported the deposition of hydroxypropyl methylcellulose (HPMC) and ethylcellulose (EC) by matrix-assisted pulsed laser evaporation (MAPLE). Both HPMC and EC were deposited on silicon substrates using a Nd:YAG laser (266 nm, 5 ns laser pulse and 10 Hz repetition rate) and then characterized by atomic force microscopy and Fourier transform infrared spectroscopy. It was found that for laser fluences up to 450 mJ/cm{sup 2} the structure of the deposited HPMC and EC polymer in the thin film resembles to the bulk. Morphological investigations reveal island features on the surface of the EC thin films, and pores onto the HPMC polymer films. The obtained results indicate that MAPLE may be an alternative technique for the fabrication of new systems with desired drug release profile.

Characterization of ethylcellulose and hydroxypropyl methylcellulose thin films deposited by matrix-assisted pulsed laser evaporation

Science.gov (United States)

Palla-Papavlu, A.; Rusen, L.; Dinca, V.; Filipescu, M.; Lippert, T.; Dinescu, M.

2014-05-01

In this study is reported the deposition of hydroxypropyl methylcellulose (HPMC) and ethylcellulose (EC) by matrix-assisted pulsed laser evaporation (MAPLE). Both HPMC and EC were deposited on silicon substrates using a Nd:YAG laser (266 nm, 5 ns laser pulse and 10 Hz repetition rate) and then characterized by atomic force microscopy and Fourier transform infrared spectroscopy. It was found that for laser fluences up to 450 mJ/cm2 the structure of the deposited HPMC and EC polymer in the thin film resembles to the bulk. Morphological investigations reveal island features on the surface of the EC thin films, and pores onto the HPMC polymer films. The obtained results indicate that MAPLE may be an alternative technique for the fabrication of new systems with desired drug release profile.

Heavy Flavour Production and Decay at ATLAS

CERN Document Server

Jones, RWL; The ATLAS collaboration

2013-01-01

ATLAS is taking advantage of its large integrated luminosity band sophisticated muon and dimuon triggers to make competitive measurements of heavy flavour production and decay. Inclusive production and heavy flavour jet production is discussed before turning to charm and onium production. The production and decay of individual B hadron species is then addressed, including the current best measurement of the Λb lifetime. A much improved analysis of CP related quantities in Bs decays is presented, before turning to recent results and prospects for rare B decays.

Flavour symmetry breaking and tuning the strange quark mass for 2+1 quark flavours

Energy Technology Data Exchange (ETDEWEB)

Bietenholz, W. [Universidad Autonoma de Mexico (Mexico). Inst. de Ciencias Nucleares; Bornyakov, V. [Institute for High Energy Physics, Protovino (Russian Federation); Institute of Theoretical and Experimental Physics, Moscow (Russian Federation); Goeckeler, M. [Regensburg Univ. (DE). Inst. fuer Theoretische Physik] (and others)

2010-12-15

QCD lattice simulations with 2+1 flavours typically start at rather large up-down and strange quark masses and extrapolate first the strange quark mass to its physical value and then the updown quark mass. An alternative method of tuning the quark masses is discussed here in which the singlet quark mass is kept fixed, which ensures that the kaon always has mass less than the physical kaon mass. Using group theory the possible quark mass polynomials for a Taylor expansion about the flavour symmetric line are found, which enables highly constrained fits to be used in the extrapolation of hadrons to the physical pion mass. Numerical results confirm the usefulness of this expansion and an extrapolation to the physical pion mass gives hadron mass values to within a few percent of their experimental values. (orig.)

Heavy flavour production at LHCb

CERN Document Server

Barsuk, Sergey

2016-01-01

The present write-up reports recent LHCb results on production of quarkonium and open flavour states, as well as selected results on associated production, central exclusive production and pro- duction in heavy ion collisions.

Solid dispersion of dutasteride using the solvent evaporation method: Approaches to improve dissolution rate and oral bioavailability in rats.

Science.gov (United States)

Choi, Jin-Seok; Lee, Sang-Eun; Jang, Woo Suk; Byeon, Jong Chan; Park, Jeong-Sook

2018-09-01

The aim of this study was to develop a dutasteride (DUT) solid dispersion (SD) using hydrophilic substances to enhance its dissolution (%) and oral bioavailability in rats. DUT-SD formulations were prepared with various co-polymers using a solvent evaporation method. The physical properties of DUT-SD formulations were confirmed using field emission scanning electron microscopy (FE-SEM), differential scanning calorimetry (DSC), powder X-ray diffraction (PXRD), and attenuated total reflectance Fourier transform infrared (ATR-FT-IR) spectroscopy. The toxicity and oral bioavailability of DUT-SD formulations were evaluated. Tocopheryl polyethylene glycol-1000-succinate (TPGS) was chosen as the solubilizer; and methylene chloride, and Aerosil® 200 or microcrystalline cellulose (MCC) were chosen as the solvent and carrier, respectively, based on a solubility test and pre-dissolution study. The dissolution levels of DUT-SD formulations were 86.3 ± 2.3% (F15) and 95.1 ± 1.9% (F16) after 1 h, which were higher than those of the commercial product, i.e., Avodart® (75.8 ± 1.5%) in 0.1 N HCl containing 1% (w/v) sodium lauryl sulfate (SLS). The F16 formulation was found to be stable, after assessing its dissolution (%) and drug content (%) for 6 months. The DUT-SD formulations resulted in relative bioavailability (BA) values of 126.4% (F15) and 132.1% (F16), which were enhanced compared to that of Avodart®. Dissolution (%) and relative BA values were both increased by hydrogen interaction between TPGS and DUT. This study might contribute to a new formulation (powder) whose oral bioavailability is greater than that of Avodart® (soft capsule), which could facilitate to the use of the SD system during the production process. Copyright © 2018 Elsevier B.V. All rights reserved.

Behavioural and brain responses to flavoured-meals paired with visceral stimulations in pigs

OpenAIRE

Clouard, Caroline; Jouhanneau, Mélanie; Meunier-Salaün, Marie-Christine; Malbert, Charles-Henri; Val-Laillet, David

2011-01-01

Behavioural and brain responses towards conditioned flavours with different hedonic values were studied in twelve 30-kg pigs. During four 30-min conditioning sessions per flavour, the animals received a flavoured-meal paired with intraduodenal infusions of 15% glucose (FG), lithium chloride (FL), or saline (FS). Two-choice feeding tests were performed 1 and 5 weeks later, and in between, anaesthetised pigs were subjected to three PET brain imaging with exposure to the flavours. During conditi...

Flavoured co-annihilation

Indian Academy of Sciences (India)

2012-10-06

Oct 6, 2012 ... (2) one can see that increasing δRR will decrease the stau mass or in other words the co-annihilation will occur at a lower neutralino mass for the fixed universal scalar mass parameter (m0). But having large flavour violating entry in the ˜μR–˜τR sectors of the sleptonic mass matrix will also give rise to rare ...

Extraction of basil leaves (ocimum canum) oleoresin with ethyl acetate solvent by using soxhletation method

Science.gov (United States)

Tambun, R.; Purba, R. R. H.; Ginting, H. K.

2017-09-01

The goal of this research is to produce oleoresin from basil leaves (Ocimum canum) by using soxhletation method and ethyl acetate as solvent. Basil commonly used in culinary as fresh vegetables. Basil contains essential oils and oleoresin that are used as flavouring agent in food, in cosmetic and ingredient in traditional medicine. The extraction method commonly used to obtain oleoresin is maceration. The problem of this method is many solvents necessary and need time to extract the raw material. To resolve the problem and to produce more oleoresin, we use soxhletation method with a combination of extraction time and ratio from the material with a solvent. The analysis consists of yield, density, refractive index, and essential oil content. The best treatment of basil leaves oleoresin extraction is at ratio of material and solvent 1:6 (w / v) for 6 hours extraction time. In this condition, the yield of basil oleoresin is 20.152%, 0.9688 g/cm3 of density, 1.502 of refractive index, 15.77% of essential oil content, and the colour of oleoresin product is dark-green.

Modelling the effect of oil/fat content in food systems on flavour absorption by LLDPE.

NARCIS (Netherlands)

Dekker, M.; Willige, van R.W.G.; Linssen, J.P.H.; Voragen, A.G.J.

2003-01-01

One of the phenomena in food packaging interactions is flavour absorption. Absorption of flavour compounds from food products into food-packaging materials can result in loss of flavour compounds or an unbalance in the flavour profile changing a product's quality. The food matrix influences the

Protein-resistant polymer coatings obtained by matrix assisted pulsed laser evaporation

Energy Technology Data Exchange (ETDEWEB)

Rusen, L. [National Institute for Lasers, Plasma and Radiation Physics, 409 Atomistilor Street, PO Box MG-16, 077125, Magurele, Bucharest (Romania); Mustaciosu, C. [Horia Hulubei National Institute of Physics and Nuclear Engineering - IFIN HH, Magurele, Bucharest (Romania); Mitu, B.; Filipescu, M.; Dinescu, M. [National Institute for Lasers, Plasma and Radiation Physics, 409 Atomistilor Street, PO Box MG-16, 077125, Magurele, Bucharest (Romania); Dinca, V., E-mail: dinali@nipne.ro [National Institute for Lasers, Plasma and Radiation Physics, 409 Atomistilor Street, PO Box MG-16, 077125, Magurele, Bucharest (Romania)

2013-08-01

Adsorption of proteins and polysaccharides is known to facilitate microbial attachment and subsequent formation of biofilm on surfaces that ultimately results in its biofouling. Therefore, protein repellent modified surfaces are necessary to block the irreversible attachment of microorganisms. Within this context, the feasibility of using the Poly(ethylene glycol)-block-poly(ε-caprolactone) methyl ether (PEG-block-PCL Me) copolymer as potential protein-resistant coating was explored in this work. The films were deposited using Matrix Assisted Pulsed Laser Evaporation (MAPLE), a technique that allows good control of composition, thickness and homogeneity. The chemical and morphological characteristics of the films were examined using Fourier Transform Infrared Spectroscopy (FTIR), contact angle measurements and Atomic Force Microscopy (AFM). The FTIR data demonstrates that the functional groups in the MAPLE-deposited films remain intact, especially for fluences below 0.5 J cm{sup −2}. Optical Microscopy and AFM images show that the homogeneity and the roughness of the coatings are related to both laser parameters (fluence, number of pulses) and target composition. Protein adsorption tests were performed on the PEG-block-PCL Me copolymer coated glass and on bare glass surface as a control. The results show that the presence of copolymer as coating significantly reduces the adsorption of proteins.

Supersymmetry, the flavour puzzle and rare B decays

International Nuclear Information System (INIS)

Straub, David Michael

2010-01-01

The gauge hierarchy problem and the flavour puzzle belong to the most pressing open questions in the Standard Model of particle physics. Supersymmetry is arguably the most popular framework of physics beyond the Standard Model and provides an elegant solution to the gauge hierarchy problem; however, it aggravates the flavour puzzle. In the first part of this thesis, I discuss several approaches to address the flavour puzzle in the minimal supersymmetric extension of the Standard Model and experimental tests thereof: supersymmetric grand unified theories with a unification of Yukawa couplings at high energies, theories with minimal flavour violation and additional sources of CP violation and theories with gauge mediation of supersymmetry breaking and a large ratio of Higgs vacuum expectation values. In the second part of the thesis, I discuss the phenomenology of two rare B meson decay modes which are promising probes of physics beyond the Standard Model: The exclusive B → K * l + l - decay, whose angular decay distribution will be studied at LHC and gives access to a large number of observables and the b→sνanti ν decays, which are in the focus of planned high-luminosity Super B factories. I discuss the predictions for these observables in the Standard Model and their sensitivity to New Physics. (orig.)

New trends in beer flavour compound analysis.

Science.gov (United States)

Andrés-Iglesias, Cristina; Montero, Olimpio; Sancho, Daniel; Blanco, Carlos A

2015-06-01

As the beer market is steadily expanding, it is important for the brewing industry to offer consumers a product with the best organoleptic characteristics, flavour being one of the key characteristics of beer. New trends in instrumental methods of beer flavour analysis are described. In addition to successfully applied methods in beer analysis such as chromatography, spectroscopy, nuclear magnetic resonance, mass spectrometry or electronic nose and tongue techniques, among others, sample extraction and preparation such as derivatization or microextraction methods are also reviewed. © 2014 Society of Chemical Industry.

Flavour Tagging developments within the LHCb experiment

CERN Document Server

Grabalosa, Marc

Flavour Tagging at the LHCb experiment is a fundamental tool for the measurement of B oscillations and the study of CP violation. This document explains the development of different tagging techniques and the different strategies used to combine them to determine the flavour of the B meson as precisely as possible. The response of the tagging algorithms also needs to be optimized and calibrated. Both procedures are described using the available LHCb datasets corresponding to various integrated luminosities. First results on the tagging performances are shown for different control channels and physics measurements.

Tests of lepton flavour universality at LHCb

CERN Document Server

Lupato, Anna

2018-01-01

In the Standard Model the electroweak coupling of the gauge bosons to leptons is independent of the lepton flavour. Semileptonic and rare decays of b quarks provide an ideal laboratory to test this property. Any violation of Lepton Flavour Universality would be a clear sign of physics beyond the Standard Model. In this work a review of the Lepton Flavour Universality tests performed using data collected by the LHCb experiment in 2011 and 2012 at a centre of mass energy of 7 and 8 TeV is presented.

Challenges for New Physics in the Flavour Sector

CERN Document Server

Crivellin, Andreas

2014-01-01

In these proceedings I present a personal perspective of the challenges for new physics (NP) searches in the flavour sector. Since the CKM mechanism of flavour violation has been established to a very high precision, we know that physics beyond the Standard Model can only contribute sub-dominantly. Therefore, any realistic model of physics beyond the Standard Model (SM) must respect the stringent constrains from flavour observables like $b\\to s \\gamma$, $B_s\\to\\mu^+\\mu^-$, $\\Delta F=2$ processes etc., in a first step. In a second step, it is interesting to ask the question if some deviations from the SM predictions (like the anomalous magnetic moment of the muon or recently observed discrepancies in tauonic $B$ decays or $B\\to K^*\\mu^+\\mu^-$) can be explained by a model of NP without violating bounds from other observables.

Challenges for New Physics in the Flavour Sector

International Nuclear Information System (INIS)

Crivellin, A.

2014-09-01

In these proceedings I present a personal perspective of the challenges for new physics (NP) searches in the flavour sector. Since the CKM mechanism of flavour violation has been established to a very high precision, we know that physics beyond the Standard Model can only contribute sub-dominantly. Therefore, any realistic model of physics beyond the Standard Model (SM) must respect the stringent constrains from flavour observables like b → sγ, B S → μ + μ - , ΔF=2 processes etc., in a first step. In a second step, it is interesting to ask the question if some deviations from the SM predictions (like the anomalous magnetic moment of the muon or recently observed discrepancies in tauonic B decays or B → K*μ + μ - ) can be explained by a model of NP without violating bounds from other observables. (author)

The Challenges of Flavour Physics

OpenAIRE

Isidori, Gino

2010-01-01

The open problems and the most recent developments in flavour physics are briefly reviewed. Particular attention is devoted to the current "anomalies" in the CKM picture and their possible interpretation in beyond-the-Standard-Model frameworks.

Flavour physics and CP violation

Indian Academy of Sciences (India)

status and prospectives of the flavour physics associated with the strange, charm and .... might reveal something completely unexpected. Standard Model weak ..... Thus, in order to have an observable CP violation effect in the SM, the mixing.

Emulsion Solvent Evaporation-Induced Self-Assembly of Block Copolymers Containing pH-Sensitive Block.

Science.gov (United States)

Wu, Yuqing; Wang, Ke; Tan, Haiying; Xu, Jiangping; Zhu, Jintao

2017-09-26

A simple yet efficient method is developed to manipulate the self-assembly of pH-sensitive block copolymers (BCPs) confined in emulsion droplets. Addition of acid induces significant variation in morphological transition (e.g., structure and surface composition changes) of the polystyrene-block-poly(4-vinylpyridine) (PS-b-P4VP) assemblies, due to the hydrophobic-hydrophilic transition of the pH-sensitive P4VP block via protonation. In the case of pH > pKa (P4VP) (pKa (P4VP) = 4.8), the BCPs can self-assemble into pupa-like particles because of the nearly neutral wetting of PS and P4VP blocks at the oil/water interface. As expected, onion-like particles obtained when pH is slightly lower than pKa (P4VP) (e.g., pH = 3.00), due to the interfacial affinity to the weakly hydrophilic P4VP block. Interestingly, when pH was further decreased to ∼2.5, interfacial instability of the emulsion droplets was observed, and each emulsion droplet generated nanoscale assemblies including vesicles, worm-like and/or spherical micelles rather than a nanostructured microparticle. Furthermore, homopolymer with different molecular weights and addition ratio are employed to adjust the interactions among copolymer blocks. By this means, particles with hierarchical structures can be obtained. Moreover, owing to the kinetically controlled processing, we found that temperature and stirring speed, which can significantly affect the kinetics of the evaporation of organic solvent and the formation of particles, played a key role in the morphology of the assemblies. We believe that manipulation of the property for the aqueous phase is a promising strategy to rationally design and fabricate polymeric assemblies with desirable shapes and internal structures.

EFSA CEF Panel (EFSA Panel on Fo od Contact Materials, Enzymes, Flavourings and Proce ssing Aids), 2015. Scientific Opinion on Flavouring Group Evalua tion 35, Revision 1 (FGE.35Rev1)

DEFF Research Database (Denmark)

Beltoft, Vibe Meister; Nørby, Karin Kristiane

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate three flavouring substances in the Flavouring Group Evaluation 35, Revision 1, using the Procedure in Commission Regulation (EC) No 1565/2000. The present ...

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 25, Revision 2 (FGE.25Rev2): Aliphatic and aromatic hydrocarbons from chemical group 31

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 37 flavouring substances in the Flavouring Group Evaluation 25, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the sub......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 37 flavouring substances in the Flavouring Group Evaluation 25, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None...... of the substances were considered to have genotoxic potential. The substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity...... assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. For five substances, the composition of the stereoisomeric mixture has to be specified further....

Tobacco industry use of flavours to recruit new users of little cigars and cigarillos.

Science.gov (United States)

Kostygina, Ganna; Glantz, Stanton A; Ling, Pamela M

2016-01-01

While flavoured cigarettes were prohibited in the USA in 2009, flavoured little cigars and cigarillos (LCCs) remain on the market. We describe the evolving strategies used by tobacco companies to encourage uptake of flavoured LCCs and industry research findings on consumer perceptions of flavoured LCC products. Analysis of internal tobacco industry documents was triangulated with data from tobacco advertisement archives, national newspapers, trade press and the internet. Flavoured LCC products were associated with young and inexperienced tobacco users, women and African-Americans. Internal industry studies confirmed that menthol and candy-like flavours (eg, vanilla and cherry) increased LCC appeal to starters by masking the heavy cigar taste, reducing throat irritation and making LCC smoke easier to inhale. To appeal to new users, manufacturers also reduced the size of cigars to make them more cigarette-like, introduced filters and flavoured filter tips, emphasised mildness and ease of draw in advertising, and featured actors using little cigars in television commercials. RJ Reynolds tried to capitalise on the popularity of menthol cigarettes among African-Americans and marketed a menthol little cigar to African-Americans. Tobacco companies engaged in a calculated effort to blur the line between LCCs to increase the appeal to cigarette smokers, and the use of flavours facilitated these efforts. Bans on flavoured cigarettes should be expanded to include flavoured LCCs, and tobacco use prevention initiatives should include LCCs. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/

Cigarette smoking and electronic cigarette vaping patterns as a function of e-cigarette flavourings.

Science.gov (United States)

Litt, Mark D; Duffy, Valerie; Oncken, Cheryl

2016-11-01

The present study examined the influence of flavouring on the smoking and vaping behaviour of cigarette smokers asked to adopt e-cigarettes for a period of 6 weeks. Participants were 88 current male and female smokers with no intention to stop smoking, but who agreed to substitute e-cigarettes for their current cigarettes. On intake, participants were administered tests of taste and smell for e-cigarettes flavoured with tobacco, menthol, cherry and chocolate, and were given a refillable e-cigarette of their preferred flavour or a control flavour. Participants completed daily logs of cigarette and e-cigarette use and were followed each week. Analyses over days indicated that, during the 6-week e-cigarette period, cigarette smoking rates dropped from an average of about 16 to about 7 cigarettes/day. e-Cigarette flavour had a significant effect such that the largest drop in cigarette smoking occurred among those assigned menthol e-cigarettes, and the smallest drop in smoking occurred among those assigned chocolate and cherry flavours. e-Cigarette vaping rates also differed significantly by flavour assigned, with the highest vaping rates for tobacco- and cherry-flavoured e-cigarettes, and the lowest rates for those assigned to chocolate. The findings suggest that adoption of e-cigarettes in smokers may influence smoking rates and that e-cigarette flavourings can moderate this effect. e-Cigarette vaping rates are also influenced by flavourings. These findings may have implications for the utility of e-cigarettes as a nicotine replacement device and for the regulation of flavourings in e-cigarettes for harm reduction. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

Characterization of particulate sol-gel synthesis of LiNi0.8Co0.2O2 via maleic acid assistance with different solvents

International Nuclear Information System (INIS)

Zhong, Y.D.; Zhao, X.B.; Cao, G.S.; Tu, J.P.; Zhu, T.J.

2006-01-01

Particulate sol-gel LiNi 0.8 Co 0.2 O 2 has been synthesized by a maleic-acid-assisted process using de-ionized water or ethanol as the solvent. A comparison of the effect on these two different solvents was made on the basis of thermal studies, Fourier transform infrared spectroscopy, X-ray diffraction analysis, chemical diffusion coefficients measurement, and electrochemical cyclability tests. An esterification reaction occurred on the xerogel prepared with ethanol as solvent, reducing Ni and Co from their nitrate salts. LiNi 0.8 Co 0.2 O 2 grew at the expense of Li 2 CO 3 , NiO, and CoO during calcination. Better results of capacity and cyclability were obtained in a DI-water-solvent sample associated with a larger interslab thickness between O-Li-O and lower Ni occupancy on the Li site. The activation energy for the calcinations of DI-water-solvent sample is one-half of that of the ethanol-solvent one, which could be the reason for its better properties. Chemical diffusion coefficients of Li + ion are of the same order 10 -10 cm 2 /s, is not affected by the solvents used and/or the temperature raise to 55 deg. C

Heavy Flavour Production at HERA

International Nuclear Information System (INIS)

Bailey, D.

2001-01-01

ZEUS and H1 results on heavy quark production using the HERA data from 1995 to 2000 are summarised with emphasis on unresolved problems. The HERA upgrade and its impact on future heavy flavour measurements is briefly discussed

Intrinsic Evaporative Cooling by Hygroscopic Earth Materials

Directory of Open Access Journals (Sweden)

Alexandra R. Rempel

2016-08-01

Full Text Available The phase change of water from liquid to vapor is one of the most energy-intensive physical processes in nature, giving it immense potential for cooling. Diverse evaporative cooling strategies have resulted worldwide, including roof ponds and sprinklers, courtyard fountains, wind catchers with qanats, irrigated green roofs, and fan-assisted evaporative coolers. These methods all require water in bulk liquid form. The evaporation of moisture that has been sorbed from the atmosphere by hygroscopic materials is equally energy-intensive, however, yet has not been examined for its cooling potential. In arid and semi-arid climates, hygroscopic earth buildings occur widely and are known to maintain comfortable indoor temperatures, but evaporation of moisture from their walls and roofs has been regarded as unimportant since water scarcity limits irrigation and rainfall; instead, their cool interiors are attributed to well-established mass effects in delaying the transmission of sensible gains. Here, we investigate the cooling accomplished by daily cycles of moisture sorption and evaporation which, requiring only ambient humidity, we designate as “intrinsic” evaporative cooling. Connecting recent soil science to heat and moisture transport studies in building materials, we use soils, adobe, cob, unfired earth bricks, rammed earth, and limestone to reveal the effects of numerous parameters (temperature and relative humidity, material orientation, thickness, moisture retention properties, vapor diffusion resistance, and liquid transport properties on the magnitude of intrinsic evaporative cooling and the stabilization of indoor relative humidity. We further synthesize these effects into concrete design guidance. Together, these results show that earth buildings in diverse climates have significant potential to cool themselves evaporatively through sorption of moisture from humid night air and evaporation during the following day’s heat. This finding

Flavour equilibration studies of quark-gluon plasma with non-zero ...

Indian Academy of Sciences (India)

Abstract. Flavour equilibration for a thermally equilibrated but chemically non- equilibrated quark-gluon plasma is presented. Flavour equilibration is studied enforcing baryon number conservation. In addition to the usual processes like single additional gluon production gg ⇌ ggg and its reverse and quark–antiquark pair ...

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...

Heavy flavour production in 13 TeV pp collisions

CERN Multimedia

Braun, Svende Annelies

2015-01-01

This summer first data at the unprecedented energy of 13 TeV is collected at the LHC. This opens a new era in searches for new particles and precision tests of the Standard Model. Heavy flavour production plays an important role both as precision QCD test and as backgrounds for new particles. The first measurements of heavy flavour production are presented.

Anarchic Yukawas and top partial compositeness: the flavour of a successful marriage

Science.gov (United States)

Cacciapaglia, Giacomo; Cai, Haiying; Flacke, Thomas; Lee, Seung J.; Parolini, Alberto; Serôdio, Hugo

2015-06-01

The top quark can be naturally singled out from other fermions in the Standard Model due to its large mass, of the order of the electroweak scale. We follow this reasoning in models of pseudo Nambu Goldstone Boson composite Higgs, which may derive from an underlying confining dynamics. We consider a new class of flavour models, where the top quark obtains its mass via partial compositeness, while the lighter fermions acquire their masses by a deformation of the dynamics generated at a high flavour scale. One interesting feature of such scenario is that it can avoid all the flavour constraints without the need of flavour symmetries, since the flavour scale can be pushed high enough. We show that both flavour conserving and violating constraints can be satisfied with top partial compositeness without invoking any flavour symmetry for the up-type sector, in the case of the minimal SO(5)/SO(4) coset with top partners in the four-plet and singlet of SO(4). In the down-type sector, some degree of alignment is required if all down-type quarks are elementary. We show that taking the bottom quark partially composite provides a dynamical explanation for the hierarchy causing this alignment. We present explicit realisations of this mechanism which do not require to include additional bottom partner fields. Finally, these conclusions are generalised to scenarios with non-minimal cosets and top partners in larger representations.

Anarchic Yukawas and top partial compositeness: the flavour of a successful marriage

Energy Technology Data Exchange (ETDEWEB)

Cacciapaglia, Giacomo; Cai, Haiying [Université de Lyon, F-69622 Lyon (France); Université Lyon 1, Villeurbanne (France); CNRS/IN2P3, UMR5822, Institut de Physique Nucléaire de Lyon,F-69622 Villeurbanne Cedex (France); Flacke, Thomas [Department of Physics, Korea Advanced Institute of Science and Technology,335 Gwahak-ro, Yuseong-gu, Daejeon 305-701 (Korea, Republic of); Lee, Seung J. [Department of Physics, Korea Advanced Institute of Science and Technology,335 Gwahak-ro, Yuseong-gu, Daejeon 305-701 (Korea, Republic of); School of Physics, Korea Institute for Advanced Study, Seoul 130-722 (Korea, Republic of); Parolini, Alberto [Department of Physics, Korea Advanced Institute of Science and Technology,335 Gwahak-ro, Yuseong-gu, Daejeon 305-701 (Korea, Republic of); Center for Axion and Precision Physics, IBS,291 Daehak-ro, Yuseong-gu, Daejeon 305-701 (Korea, Republic of); Serôdio, Hugo [Department of Physics, Korea Advanced Institute of Science and Technology,335 Gwahak-ro, Yuseong-gu, Daejeon 305-701 (Korea, Republic of)

2015-06-15

The top quark can be naturally singled out from other fermions in the Standard Model due to its large mass, of the order of the electroweak scale. We follow this reasoning in models of pseudo Nambu Goldstone Boson composite Higgs, which may derive from an underlying confining dynamics. We consider a new class of flavour models, where the top quark obtains its mass via partial compositeness, while the lighter fermions acquire their masses by a deformation of the dynamics generated at a high flavour scale. One interesting feature of such scenario is that it can avoid all the flavour constraints without the need of flavour symmetries, since the flavour scale can be pushed high enough. We show that both flavour conserving and violating constraints can be satisfied with top partial compositeness without invoking any flavour symmetry for the up-type sector, in the case of the minimal SO(5)/SO(4) coset with top partners in the four-plet and singlet of SO(4). In the down-type sector, some degree of alignment is required if all down-type quarks are elementary. We show that taking the bottom quark partially composite provides a dynamical explanation for the hierarchy causing this alignment. We present explicit realisations of this mechanism which do not require to include additional bottom partner fields. Finally, these conclusions are generalised to scenarios with non-minimal cosets and top partners in larger representations.

Anarchic Yukawas and top partial compositeness: the flavour of a successful marriage

International Nuclear Information System (INIS)

Cacciapaglia, Giacomo; Cai, Haiying; Flacke, Thomas; Lee, Seung J.; Parolini, Alberto; Serôdio, Hugo

2015-01-01

The top quark can be naturally singled out from other fermions in the Standard Model due to its large mass, of the order of the electroweak scale. We follow this reasoning in models of pseudo Nambu Goldstone Boson composite Higgs, which may derive from an underlying confining dynamics. We consider a new class of flavour models, where the top quark obtains its mass via partial compositeness, while the lighter fermions acquire their masses by a deformation of the dynamics generated at a high flavour scale. One interesting feature of such scenario is that it can avoid all the flavour constraints without the need of flavour symmetries, since the flavour scale can be pushed high enough. We show that both flavour conserving and violating constraints can be satisfied with top partial compositeness without invoking any flavour symmetry for the up-type sector, in the case of the minimal SO(5)/SO(4) coset with top partners in the four-plet and singlet of SO(4). In the down-type sector, some degree of alignment is required if all down-type quarks are elementary. We show that taking the bottom quark partially composite provides a dynamical explanation for the hierarchy causing this alignment. We present explicit realisations of this mechanism which do not require to include additional bottom partner fields. Finally, these conclusions are generalised to scenarios with non-minimal cosets and top partners in larger representations.

Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar.

Science.gov (United States)

Wang, Zong-Min; Lu, Zhen-Ming; Shi, Jin-Song; Xu, Zheng-Hong

2016-05-31

Multispecies solid-state fermentation (MSSF), a natural fermentation process driven by reproducible microbiota, is an important technique to produce traditional fermented foods. Flavours, skeleton of fermented foods, was mostly produced by microbiota in food ecosystem. However, the association between microbiota and flavours and flavour-producing core microbiota are still poorly understood. Here, acetic acid fermentation (AAF) of Zhenjiang aromatic vinegar was taken as a typical case of MSSF. The structural and functional dynamics of microbiota during AAF process was determined by metagenomics and favour analyses. The dominant bacteria and fungi were identified as Acetobacter, Lactobacillus, Aspergillus, and Alternaria, respectively. Total 88 flavours including 2 sugars, 9 organic acids, 18 amino acids, and 59 volatile flavours were detected during AAF process. O2PLS-based correlation analysis between microbiota succession and flavours dynamics showed bacteria made more contribution to flavour formation than fungi. Seven genera including Acetobacter, Lactobacillus, Enhydrobacter, Lactococcus, Gluconacetobacer, Bacillus and Staphylococcus were determined as functional core microbiota for production of flavours in Zhenjiang aromatic vinegar, based on their dominance and functionality in microbial community. This study provides a perspective for bridging the gap between the phenotype and genotype of ecological system, and advances our understanding of MSSF mechanisms in Zhenjiang aromatic vinegar.

Rapid determination of volatile constituents in safflower from Xinjiang and Henan by ultrasonic-assisted solvent extraction and GC–MS

Directory of Open Access Journals (Sweden)

Ling-Han Jia

2011-08-01

Full Text Available The total volatile components were extracted from safflower by ultrasonic-assisted solvent extraction (USE and their chemical constituents were analyzed by gas chromatography–mass spectrometry (GC–MS to provide scientific basis for the quality control of safflower. Five different solvents (diethyl ether, ethanol, ethyl acetate, dichloromethane and acetone were used and compared in terms of number of volatile components extracted and the peak areas of these components in TIC. The results showed that USE could be used as an efficient and rapid method for extracting the volatile components from safflower. It also could be found that the number of components in the TIC of ethyl acetate extract was more than that in the TIC of other solvent ones. Meanwhile, the volatile components of safflower from Xinjiang Autonomous Region and Henan Province of China were different in chemical components and relative contents. It could be concluded that both the extraction solvents and geographical origin of safflower are responsible for these differences. The experimental results also indicated that USE/GC–MS is a simple, rapid and effective method to analyze the volatile oil components of safflower. Keywords: Safflower, Ultrasonic solvent extraction, Gas chromatography–mass spectrometry (GC–MS

Quark Yukawa pattern from spontaneous breaking of flavour SU(3) 3

Science.gov (United States)

Nardi, Enrico

2015-10-01

A SU(3)Q × SU(3)u × SU(3)d invariant scalar potential breaking spontaneously the quark flavour symmetry can explain the Standard Model flavour puzzle. The approximate alignment in flavour space of the vacuum expectation values of the up and down 'Yukawa fields' results as a dynamical effect. The observed quark mixing angles, the weak CP violating phase, and hierarchical quark masses can be all reproduced at the cost of introducing additional (auxiliary) scalar multiplets, but without the need of introducing hierarchical parameters.

Solvent-free directed patterning of a highly ordered liquid crystalline organic semiconductor via template-assisted self-assembly for organic transistors.

Science.gov (United States)

Kim, Aryeon; Jang, Kwang-Suk; Kim, Jinsoo; Won, Jong Chan; Yi, Mi Hye; Kim, Hanim; Yoon, Dong Ki; Shin, Tae Joo; Lee, Myong-Hoon; Ka, Jae-Won; Kim, Yun Ho

2013-11-20

Highly ordered organic semiconductor micropatterns of the liquid-crystalline small molecule 2,7-didecylbenzothienobenzothiophene (C10 -BTBT) are fabricated using a simple method based on template-assisted self-assembly (TASA). The liquid crystallinity of C10 -BTBT allows solvent-free fabrication of high-performance printed organic field-effect transistors (OFETs). © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Searches for lepton flavour violation at LHCb

CERN Multimedia

CERN. Geneva

2013-01-01

Charged lepton flavour is conserved within the Standard Model (SM) up to exceedingly small rates of about $10^{-50}$. This makes charged lepton flavour violation (cLFV) a very interesting place to look for hints of New Physics (NP). In fact, many NP scenarios predict cLFV to occur at rates within the reach of the experiments. Finding these transitions would mean a definite departure from the SM, while not finding them narrows the NP phase space. In this seminar, the latest LHCb results in the cLFV sector will be presented, and their implications for NP scenarios discussed.

Supersymmetry, the flavour puzzle and rare B decays

Energy Technology Data Exchange (ETDEWEB)

Straub, David Michael

2010-07-14

The gauge hierarchy problem and the flavour puzzle belong to the most pressing open questions in the Standard Model of particle physics. Supersymmetry is arguably the most popular framework of physics beyond the Standard Model and provides an elegant solution to the gauge hierarchy problem; however, it aggravates the flavour puzzle. In the first part of this thesis, I discuss several approaches to address the flavour puzzle in the minimal supersymmetric extension of the Standard Model and experimental tests thereof: supersymmetric grand unified theories with a unification of Yukawa couplings at high energies, theories with minimal flavour violation and additional sources of CP violation and theories with gauge mediation of supersymmetry breaking and a large ratio of Higgs vacuum expectation values. In the second part of the thesis, I discuss the phenomenology of two rare B meson decay modes which are promising probes of physics beyond the Standard Model: The exclusive B {yields} K{sup *}l{sup +}l{sup -} decay, whose angular decay distribution will be studied at LHC and gives access to a large number of observables and the b{yields}s{nu}anti {nu} decays, which are in the focus of planned high-luminosity Super B factories. I discuss the predictions for these observables in the Standard Model and their sensitivity to New Physics. (orig.)

The use of response surface methodology in the evaluation of captopril microparticles manufactured using an oil in oil solvent evaporation technique.

Science.gov (United States)

Khamanga, Sandile Maswazi; Walker, Roderick B

2012-01-01

Captopril (CPT) microparticles were manufactured by solvent evaporation using acetone (dispersion phase) and liquid paraffin (manufacturing phase) with Eudragit® and Methocel® as coat materials. Design of experiments and response surface methodology (RSM) approaches were used to optimize the process. The microparticles were characterized based on the percent of drug released and yield, microcapsule size, entrapment efficiency and Hausner ratio. Differential scanning calorimetry (DSC), Infrared (IR) spectroscopy, scanning electron microscopy (SEM) and in vitro dissolution studies were conducted. The microcapsules were spherical, free-flowing and IR and DSC thermograms revealed that CPT was stable. The percent drug released was investigated with respect to Eudragit® RS and Methocel® K100M, Methocel® K15M concentrations and homogenizing speed. The optimal conditions for microencapsulation were 1.12 g Eudragit® RS, 0.67 g Methocel® K100M and 0.39 g Methocel® K15M at a homogenizing speed of 1643 rpm and 89% CPT was released. The value of RSM-mediated microencapsulation of CPT was elucidated.

The effect of solvent upon molecularly thin rotaxane film formation

Energy Technology Data Exchange (ETDEWEB)

Farrell, Alan A. [Nanoscale Function Group, Centre for Research on Adaptive Nanostructures and Nanodevices, University of Dublin, Trinity College, Dublin 2 (Ireland)]. E-mail: farrelaa@tcd.ie; Kay, Euan R. [School of Chemistry, University of Edinburgh, The King' s Buildings, West Mains Road, Edinburgh EH9 3 JJ (United Kingdom); Bottari, Giovanni [School of Chemistry, University of Edinburgh, The King' s Buildings, West Mains Road, Edinburgh EH9 3 JJ (United Kingdom); Leigh, David A. [School of Chemistry, University of Edinburgh, The King' s Buildings, West Mains Road, Edinburgh EH9 3 JJ (United Kingdom); Jarvis, Suzanne P. [Nanoscale Function Group, Centre for Research on Adaptive Nanostructures and Nanodevices, University of Dublin, Trinity College, Dublin 2 (Ireland)

2007-05-15

We have investigated variations in molecularly thin rotaxane films deposited by solvent evaporation, using atomic force microscopy (AFM). Small changes in rotaxane structure result in significant differences in film morphology. The addition of exo-pyridyl moietes to the rotaxane macrocycle results in uniform domains having orientations corresponding to the underlying substrate lattice, while a larger, less symmetric molecule results in a greater lattice mismatch and smaller domain sizes. We have measured differences in film heights both as a function of the solvent of deposition and as a function of surface coverage of rotaxanes. Based on these observations we describe how the use of solvents with higher hydrogen-bond basicity results in films which are more likely to favour sub-molecular motion.

Determination of Iron Species by Combination of Solvent Assisted-Dispersive Solid Phase Extraction and Spectrophotometry

Directory of Open Access Journals (Sweden)

Zahra Dehghani

2015-06-01

Full Text Available A simple, rapid and sensitive solvent assisted-dispersive solid phase extraction method was developed for the extraction of iron(II prior to its spectrophotometric determination. The Fe(II reacted with 2,4,6-tris(2-pyridyl-1,3,5-triazine, neutralized with sodium dodecyl sulfate and extracted onto the fine particles of benzophenone which were formed upon rapid injection of a mixture of benzophenone as the sorbent and ethanol as the disperser solvent into the aqueous solution. After phase separation, the sedimented phase containing the complex was dissolved in ethanol and the analyte concentration was determined by measuring its absorption at 594 nm. Total iron was determined after the reduction of Fe(III to Fe(II with hydroxylamine hydrochloride. Under the optimized conditions, an enhancement factor of 32, the detection limit of 0.16 µg l-1, and the relative standard deviation of 1.9% (n = 6 at 20 µg l-1 concentration level of Fe(II were achieved. The method was successfully applied to the determination of iron species in water samples and total iron in infant dry formula milk, apple, rice, spinach and parsley samples.

Role of sweet and other flavours in liking and disliking of electronic cigarettes.

Science.gov (United States)

Kim, Hyoshin; Lim, Juyun; Buehler, Stephanie S; Brinkman, Marielle C; Johnson, Nathan M; Wilson, Laura; Cross, Kandice S; Clark, Pamela I

2016-11-01

To examine the extent to which the perception of sweet and other flavours is associated with liking and disliking of flavoured electronic cigarettes (e-cigarettes). 31 participants (13 females/18 males; 12 sole/19 dual users) vaped 6 commercially available flavours of blu Tanks: Classic Tobacco (CT), Magnificent Menthol (MM), Cherry Crush (CC), Vivid Vanilla (VV), Piña Colada (PC) and Peach Schnapps (PS); all 'medium' strength, 12 mg/mL nicotine concentration. For each flavoured e-cigarette, participants first rated liking/disliking on the Labeled Hedonic Scale, followed by perceived intensities of sweetness, coolness, bitterness, harshness and specific flavour on the generalised version of the Labeled Magnitude Scale. The psychophysical testing was conducted individually in an environmental chamber. PC was perceived as sweetest and liked the most; CT was perceived as least sweet and liked the least. Across all flavours, liking was correlated with sweetness (r=0.31), coolness (r=0.25), bitterness (r=-0.25) and harshness (r=-0.29, all pimpact on liking followed by coolness; harshness had the greatest negative impact on liking. Our findings indicate that bitterness and harshness, most likely from nicotine, have negative impacts on the liking of e-cigarettes, but the addition of flavourants that elicit sweetness or coolness generally improves liking. The results suggest that flavours play an important role in e-cigarette preference and most likely use. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

Lepton flavour symmetry and the neutrino magnetic moment

International Nuclear Information System (INIS)

Ecker, G.; Grimus, W.

1990-01-01

With the standard model gauge group and the three standard left-handed Weyl neutrinos, two minimal scenarios are investigated where an arbitrary non-abelian lepton flavour symmetry group G H is responsible for a light neutrino with a large magnetic moment. In the first case, with scalar fields carrying lepton flavour, some finetuning is necessary to get a small enough neutrino mass for μ ν = O(10 -11 μ B ). In the second scenario, the introduction of heavy charged gauge singlet fermions with lepton flavour allows for a strictly massless neutrino to one-loop order. In both cases, the interference mechanisms for small m ν and large μ ν is unique, independently of G H . In explicit realizations of the two scenarios, the horizontal groups are found to be non-abelian extensions of a Zeldovich-Konopinski-Mahmoud lepton number symmetry. Only a discrete part of G H is spontaneously broken leading to a light Dirac neutrino with a large magnetic moment. (Authors) 22 refs., 3 figs

arXiv FlavBit: A GAMBIT module for computing flavour observables and likelihoods

CERN Document Server

Bernlochner, Florian U.; Dal, Lars A.; Farmer, Ben; Jackson, Paul; Kvellestad, Anders; Mahmoudi, Farvah; Putze, Antje; Rogan, Christopher; Scott, Pat; Serra, Nicola; Weniger, Christoph; White, Martin

2017-11-21

Flavour physics observables are excellent probes of new physics up to very high energy scales. Here we present FlavBit, the dedicated flavour physics module of the global-fitting package GAMBIT. FlavBit includes custom implementations of various likelihood routines for a wide range of flavour observables, including detailed uncertainties and correlations associated with LHCb measurements of rare, leptonic and semileptonic decays of B and D mesons, kaons and pions. It provides a generalised interface to external theory codes such as SuperIso, allowing users to calculate flavour observables in and beyond the Standard Model, and then test them in detail against all relevant experimental data. We describe FlavBit and its constituent physics in some detail, then give examples from supersymmetry and effective field theory illustrating how it can be used both as a standalone library for flavour physics, and within GAMBIT.

EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 215 (FGE.215): Seven α,β-Unsaturated Cinnamyl Ketones from subgroup 3.2 of FGE.19

DEFF Research Database (Denmark)

Beltoft, Vibe Meister; Binderup, Mona-Lise; Lund, Pia

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of flavouring substances from subgroup 3.2 of FGE.19 in the Flavouring Group Evaluation 215 (FGE.215). The Flavour Industry has...

The high water solubility of inclusion complex of taxifolin-γ-CD prepared and characterized by the emulsion solvent evaporation and the freeze drying combination method.

Science.gov (United States)

Zu, Yuangang; Wu, Weiwei; Zhao, Xiuhua; Li, Yong; Zhong, Chen; Zhang, Yin

2014-12-30

This study selected γ-cyclodextrin (γ-CD) as the inclusion material and prepared inclusion complex of taxifolin-γ-CD by the emulsion solvent evaporation and the freeze drying combination method to achieve the improvement of the solubility and oral bioavailability of taxifolin. We selected ethyl acetate as the oil phase, deionized water as the water phase. The taxifolin emulsion was prepared using adjustable speed homogenate machine in the process of this experiment, whose particle size was related to the concentration of taxifolin solution, the volume ratio of water phase to oil phase, the speed and time of homogenate. We knew through the single-factor test that, the optimum conditions were: the concentration of taxifolin solution was 40 mg/ml, the volume ratio of water phase to oil phase was 1.5, the speed of homogenate was 5,000 rpm, the homogenate time was 11 min. Taxifolin emulsion with a MPS of 142.5 nm was obtained under the optimum conditions, then the high-concentration taxifolin solution (3mg/ml) was obtained by the rotary evaporation process. Finally, the inclusion complex of taxifolin-γ-CD was prepared by vacuum freeze-dry. The characteristics of the inclusion complex of taxifolin-γ-CD were analyzed using SEM, FTIR, XRD, DSC, and TG. The FTIR results analyzed the interaction of taxifolin and γ-CD and determined the molecular structure of the inclusion complex of taxifolin-γ-CD. The analysis results of XRD, DSC and TG indicated that the inclusion complex of taxifolin-γ-CD was obtained and showed significantly different characteristics with taxifolin. In addition, dissolving capability test, antioxidant capacity test, solvent residue test were also carried out. The experimental datas showed that the solubility of inclusion complex of taxifolin-γ-CD at 25°C and 37°C were about 18.5 times and 19.8 times of raw taxifolin, the dissolution rate of inclusion complex of taxifolin-γ-CD were about 2.84 times of raw taxifolin, the bioavailability of

Implicazioni pratiche legate alla ritenzione di solvente nei p.v. reticolabili a Tamb

Czech Academy of Sciences Publication Activity Database

Lewin, L. A.; Douglas, C. B.; Dušek, Karel; Dušková, Miroslava; Vlasák, P.

2005-01-01

Roč. 81, č. 1 (2005), s. 21-29 Institutional research plan: CEZ:AV0Z40500505 Keywords : polymer coatings * solvent evaporation * polyurethane film formation Subject RIV: CD - Macromolecular Chemistry http://www.gbp.it/copiasitopv_inlinea/1_paginapv.html

Pressure-assisted cold denaturation of hen egg white lysozyme: the influence of co-solvents probed by hydrogen exchange nuclear magnetic resonance.

Science.gov (United States)

Vogtt, K; Winter, R

2005-08-01

COSY proton nuclear magnetic resonance was used to measure the exchange rates of amide protons of hen egg white lysozyme (HEWL) in the pressure-assisted cold-denatured state and in the heat-denatured state. After dissolving lysozyme in deuterium oxide buffer, labile protons exchange for deuterons in such a way that exposed protons are substituted rapidly, whereas "protected" protons within structured parts of the protein are substituted slowly. The exchange rates k obs were determined for HEWL under heat treatment (80 degrees C) and under high pressure conditions at low temperature (3.75 kbar, -13 degrees C). Moreover, the influence of co-solvents (sorbitol, urea) on the exchange rate was examined under pressure-assisted cold denaturation conditions, and the corresponding protection factors, P, were determined. The exchange kinetics upon heat treatment was found to be a two-step process with initial slow exchange followed by a fast one, showing residual protection in the slow-exchange state and P-factors in the random-coil-like range for the final temperature-denatured state. Addition of sorbitol (500 mM) led to an increase of P-factors for the pressure-assisted cold denatured state, but not for the heat-denatured state. The presence of 2 M urea resulted in a drastic decrease of the P-factors of the pressure-assisted cold denatured state. For both types of co-solvents, the effect they exert appears to be cooperative, i.e., no particular regions within the protein can be identified with significantly diverse changes of P-factors.

Pressure-assisted cold denaturation of hen egg white lysozyme: the influence of co-solvents probed by hydrogen exchange nuclear magnetic resonance

Directory of Open Access Journals (Sweden)

K. Vogtt

2005-08-01

Full Text Available COSY proton nuclear magnetic resonance was used to measure the exchange rates of amide protons of hen egg white lysozyme (HEWL in the pressure-assisted cold-denatured state and in the heat-denatured state. After dissolving lysozyme in deuterium oxide buffer, labile protons exchange for deuterons in such a way that exposed protons are substituted rapidly, whereas "protected" protons within structured parts of the protein are substituted slowly. The exchange rates k obs were determined for HEWL under heat treatment (80ºC and under high pressure conditions at low temperature (3.75 kbar, -13ºC. Moreover, the influence of co-solvents (sorbitol, urea on the exchange rate was examined under pressure-assisted cold denaturation conditions, and the corresponding protection factors, P, were determined. The exchange kinetics upon heat treatment was found to be a two-step process with initial slow exchange followed by a fast one, showing residual protection in the slow-exchange state and P-factors in the random-coil-like range for the final temperature-denatured state. Addition of sorbitol (500 mM led to an increase of P-factors for the pressure-assisted cold denatured state, but not for the heat-denatured state. The presence of 2 M urea resulted in a drastic decrease of the P-factors of the pressure-assisted cold denatured state. For both types of co-solvents, the effect they exert appears to be cooperative, i.e., no particular regions within the protein can be identified with significantly diverse changes of P-factors.

Lifetime of heavy flavour particles

International Nuclear Information System (INIS)

Lueth, V.

1985-10-01

Recent measurements of the lifetime of the tau leptons and charm and beauty hadrons are reviewed and their significance for the couplings of the charged weak current, flavour mixing, and models relating quarks to hadron decay are discussed. 70 refs., 17 figs., 5 tabs

Alcohol solvents evaporation-induced self-assembly synthesis of mesoporous TiO{sub 2−x−y}C{sub x}N{sub y} nanoparticles toward visible-light driven photocatalytic activity

Energy Technology Data Exchange (ETDEWEB)

Liu, Shou-Heng, E-mail: shliu@kuas.edu.tw; Syu, Han-Ren; Wu, Chung-Yi [National Kaohsiung University of Applied Sciences, Department of Chemical and Materials Engineering (China)

2014-12-15

A one-step solvent evaporation-induced self-assembly (SEISA) process was demonstrated to prepare carbon and nitrogen co-doping mesoporous TiO{sub 2} nanoparticles (MesoTiO{sub 2−x−y}C{sub x}N{sub y}-S) using an ionic liquid as carbon and nitrogen sources as well as mesoporous template. After the evaporation of different solvents (methanol, ethanol, and isopropanol) and subsequent calcinations at 773 K, the obtained MesoTiO{sub 2−x−y}C{sub x}N{sub y}-S samples were systematically characterized by a variety of spectroscopic and analytical techniques, including small- and large-angle X-ray diffraction (XRD), Raman, transmission electron microscopy (TEM), N{sub 2} adsorption–desorption isotherms, Fourier transform infrared (FTIR), and X-ray photoelectron (XPS) spectroscopies. The results indicate that the solvents play an essential role on the chemical microstructure, doping elemental states, and photocatalytic performance of catalysts. The MesoTiO{sub 2−x−y}C{sub x}N{sub y}-I samples have the lowest band gap of ca. 2.75 eV and strongest absorbance of visible light in the range of 400–600 nm. Among the MesoTiO{sub 2−x−y}C{sub x}N{sub y}-S photocatalysts, the MesoTiO{sub 2−x−y}C{sub x}N{sub y}-M catalysts show superior photocatalytic activity of hydrogen generation in methanol aqueous solution under visible light irradiation as compared to MesoTiO{sub 2−x−y}C{sub x}N{sub y}-E, MesoTiO{sub 2−x−y}C{sub x}N{sub y}-I, and commercial Degussa TiO{sub 2}. This result could be attributed to the moderate C,N co-doping amounts on their developed mesoporous texture (pore size = 8.0 nm) and high surface area (107 m{sup 2} g{sup −1}) of TiO{sub 2} (crystallite size = 9.9 nm) in the MesoTiO{sub 2−x−y}C{sub x}N{sub y}-M catalysts.

Thermodynamics of lattice QCD with 2 quark flavours : chiral symmetry and topology

International Nuclear Information System (INIS)

Lagae, J.-F.

1998-01-01

We have studied the restoration of chiral symmetry in lattice QCD at the finite temperature transition from hadronic matter to a quark-gluon plasma. By measuring the screening masses of flavour singlet and non-singlet meson excitations, we have seen evidence that, although flavour chiral symmetry is restored at this transition, flavour singlet (U(1)) axial symmetry is not. We conclude that this indicates that instantons continue to play an important role in the quark-gluon plasma phase

Effects of solvent volatilization time on the bond strength of etch-and-rinse adhesive to dentin using conventional or deproteinization bonding techniques.

Science.gov (United States)

de Sousa Júnior, José Aginaldo; Carregosa Santana, Márcia Luciana; de Figueiredo, Fabricio Eneas Diniz; Faria-E-Silva, André Luis

2015-08-01

This study determined the effect of the air-stream application time and the bonding technique on the dentin bond strength of adhesives with different solvents. Furthermore, the content and volatilization rate of the solvents contained in the adhesives were also evaluated. Three adhesive systems with different solvents (Stae, SDI, acetone; XP Bond, Dentsply De Trey, butanol; Ambar, FGM, ethanol) were evaluated. The concentrations and evaporation rates of each adhesive were measured using an analytical balance. After acid-etching and rinsing, medium occlusal dentin surfaces of human molars were kept moist (conventional) or were treated with 10% sodium hypochlorite for deproteinization. After applying adhesives over the dentin, slight air-stream was applied for 10, 30 or 60 sec. Composite cylinders were built up and submitted to shear testing. The data were submitted to ANOVA and Tukey's test (α = 0.05). Stae showed the highest solvent content and Ambar the lowest. Acetone presented the highest evaporation rate, followed by butanol. Shear bond strengths were significantly affected only by the factors of 'adhesive' and 'bonding technique' (p Stae showed the lowest bond strength values (p < 0.05), while no significant difference was observed between XP Bond and Ambar. Despite the differences in content and evaporation rate of the solvents, the duration of air-stream application did not affect the bond strength to dentin irrespective of the bonding technique.

EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 21, Revision 4 (FGE.21Rev4)

OpenAIRE

Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz; Lund, Pia; Nørby, Karin Kristiane

2013-01-01

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 59 flavouring substances in the Flavouring Group Evaluation 21, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000. This revision is made due to the inclusion of the assessment of new toxicity data on one supporting substance 5,6-dihydro-2,4,6-tris(2-methylpropyl)-4H-1,3,5-dithiazine [FL-no: 15.113], which is considered to be str...

Production of heavy flavours at the next-to-leading order

International Nuclear Information System (INIS)

Nason, P.; Ridolfi, G.; Frixione, S.; Mangano, M.L.

1993-01-01

The status of next-to-leading calculations of heavy quark production is reviewed. In particular, results on the doubly-differential cross section for the photoproduction of heavy flavours are discussed. The possibility of using heavy flavour production in order to determine the gluon density in the proton at HERA is also discussed. 3 figs., 22 refs

Clove cigar sales following the US flavoured cigarette ban.

Science.gov (United States)

Delnevo, Cristine D; Hrywna, Mary

2015-12-01

Following the passage of the Family Smoking Prevention and Tobacco Control Act in 2009, flavoured cigarettes, including clove cigarettes, were banned based on the rationale that such cigarettes appealed to youth. However, the ban on characterising flavours was not extended to cigars. This study reviewed industry documents from Kretek International, the parent company behind Djarum clove cigars, to document the changes in their marketing and production strategies following the flavour ban on cigarettes. To assess sales trends following the ban, data for clove cigar sales in the USA from 2009 to 2012 were analysed using Nielsen's Convenience Track retail scanner database. Additionally, data on tobacco imports to the USA from Indonesia were obtained from the USDA Foreign Agricultural Service's Global Agricultural Trade System for the years 2008-2012. In anticipation of Food and Drug Administration's (FDA) flavour ban on cigarettes and recognising the regulatory advantages of cigars, Kretek International began developing Djarum clove cigars in 2007. Immediately following the flavour ban, sales of this product increased by more than 1400% between 2009 and 2012. During this same period, tobacco imports to the USA from Indonesia, a leader in clove tobacco production, shifted from cigarettes to almost exclusively cigars. Kretek International, like other tobacco manufacturers, manipulated its products following the Family Smoking Prevention and Tobacco Control Act as a way to capitalise on regulatory loopholes and replace its now banned clove cigarettes. As a result, consumption of the company's Djarum clove cigars increased exponentially in recent years. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/

Evaluation of electrolytic alkaline cleaners by evaporative-rate analysis

International Nuclear Information System (INIS)

Hamilton, C.B.

1975-01-01

A method has been developed by which electrolytic alkaline cleaners used in large volumes in steel mills can be evaluated for their ability to clean rolling oil from steel strip without the necessity of large-scale mill trials. The method is evaporative-rate analysis, which can be used to determine the relative amount of residual oil on steel strip after cleaning. The procedure consists in placing a droplet of a solution of a volatile, radioactive, carbon-14 tagged organic compound dissolved in a more volatile solvent, on the surface of the metal, where it forms a ternary solution with any oil on the surface. The amount of oil in this ternary solution affects the rate of evaporation of the tagged compound. The rate of evaporation, monitored by a Geiger-Mueller detector, is a measure of the cleanliness of the surface. A number of commercial alkaline cleaners, both solids and liquids, were evaluated over a range of concentrations. Results indicated that the effectiveness of commercial alkaline cleaners varies greatly, and is a function of the cleaner concentration, cleaner composition, and polarity of cleaning. The presence of antifoaming agents also affects cleaning ability. The results of this study indicate that evaporative-rate analysis is a rapid and effective method for evaluating cleaners

EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 303, Revision 1 (FGE.303Rev1): Spilanthol from chemical group 30

DEFF Research Database (Denmark)

Beltoft, Vibe Meister; Nørby, Karin Kristiane

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the flavouring substance spilanthol [FL-no: 16.121] in Flavouring Group Evaluation 303, Revision 1, using the Procedure according to Commission Regulation...... (MSDI) approach. Besides the safety assessment of the flavouring substance, the specifications for the material of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the material of commerce have been provided for the candidate substance....

Evaporation

International Nuclear Information System (INIS)

Delaney, B.T.; Turner, R.J.

1989-01-01

Evaporation has long been used as a unit operation in the manufacture of various products in the chemical-process industries. In addition, it is currently being used for the treatment of hazardous wastes such as radioactive liquids and sludges, metal-plating wastes, and other organic and inorganic wastes. Design choice is dependent on the liquid to be evaporated. The three most common types of evaporation equipment are the rising-film, falling-film, and forced-circulation evaporators. The first two rely on boiling heat transfer and the latter relies on flash vaporization. Heat exchangers, flash tanks, and ejectors are common auxiliary equipment items incorporated with evaporator bodies to complete an evaporator system. Properties of the liquid to be evaporated are critical in final selection of an appropriate evaporator system. Since operating costs are a significant factor in overall cost, heat-transfer characteristics and energy requirements are important considerations. Properties of liquids which are critical to the determination of final design include: heat capacity, heat of vaporization, density, thermal conductivity, boiling point rise, and heat-transfer coefficient. Evaporation is an expensive technology, both in terms of capital costs and operating costs. Additionally, mechanical evaporation produces a condensate and a bottoms stream, one or both of which may require further processing or disposal. 3 figs

An MCMC Study of General Squark Flavour Mixing in the MSSM

Energy Technology Data Exchange (ETDEWEB)

Herrmann, Björn [Annecy, LAPTH; De Causmaecker, Karen [Intl. Solvay Inst., Brussels; Fuks, Benjamin [UPMC, Paris (main); Mahmoudi, Farvah [Lyon, Ecole Normale Superieure; O' Leary, Ben [Wurzburg U.; Porod, Werner [Wurzburg U.; Sekmen, Sezen [Kyungpook Natl. U.; Strobbe, Nadja [Fermilab

2015-10-05

We present an extensive study of non-minimally flavour violating (NMFV) terms in the Lagrangian of the Minimal Supersymmetric Standard Model (MSSM). We impose a variety of theoretical and experimental constraints and perform a detailed scan of the parameter space by means of a Markov Chain Monte-Carlo (MCMC) setup. This represents the first study of several non-zero flavour-violating elements within the MSSM. We present the results of the MCMC scan with a special focus on the flavour-violating parameters. Based on these results, we define benchmark scenarios for future studies of NMFV effects at the LHC.

Do flavouring compounds contribute to aldehyde emissions in e-cigarettes?

Science.gov (United States)

Farsalinos, Konstantinos E; Voudris, Vassilis

2018-05-01

A recent study identified up to 10,000-fold higher aldehyde emissions from flavoured compared to unflavoured e-cigarette liquids. We set to replicate this study and also test similar flavourings with a new-generation e-cigarette device. Three liquids with the highest levels of aldehyde emissions in the previous study were tested (in standard and sweetened versions) using the same e-cigarette device and puffing patterns. Additionally, similar flavourings from a different manufacturer were tested using a new-generation e-cigarette device. Unflavoured samples were also tested. Low levels of formaldehyde (8.3-62 μg/g), acetaldehyde (12.1-26.0 μg/g) and acrolein (5.4-19.4 μg/g) were detected, lower by up to 589-fold compared to the previous report. Unflavoured liquid emitted 16.1 μg/g formaldehyde, 5.6 μg/g acetaldehyde and 2.4 μg/g acrolein, significantly lower compared to 2 liquids for formaldehyde and 1 for acrolein. Emissions from the new-generation device were even lower. Aldehyde emissions from all flavoured liquids were 79-99.8% lower than smoking and lower than commonly measured indoor levels and occupational and indoor safety limits. The e-cigarettes tested herein emit very low levels of aldehydes. Some flavourings may contribute to aldehyde emissions, but the absolute levels were minimal. Validated methods should be used when analysing e-cigarette emissions. Copyright © 2018 Elsevier Ltd. All rights reserved.

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Flavouring Group Evaluation 46, Revision 1 (FGE.46Rev1): Ammonia and three ammonium salts from chemical group 30

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) was asked to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular...... in a wide range of food items up to very high amounts. Hydrogen sulphide is also reported to occur naturally in a wide range of food items. In its evaluation, the Panel as a default used the “Maximised Survey-derived Daily Intake” (MSDI) approach to estimate the per capita intakes of the flavouring...... substances in Europe. However, when the Panel examined the information provided by the European Flavouring Industry on the use levels in various foods, it appeared obvious that the MSDI approach in a number of cases would grossly underestimate the intake by regular consumers of products flavoured at the use...

Jagiellonian University Heavy flavour highlights from the LHCb

CERN Document Server

INSPIRE-00640989

2017-01-01

This document presents an overview of the flavour anomalies observed by the LHCb experiment. All results are based on the dataset collected during the full LHC Run 1 by the LHCb Collaboration. Measurements of branching fractions of several $b \\rightarrow sll$ decays are presented together with the angular analysis of $B^{0} \\rightarrow K∗ \\mu^{+}\\mu^{−}$ decays and the lepton flavour universality tests R(K) and R(D∗). In addition, a direct search for a new light scalar particle in the $B^{+} \\rightarrow K^{+}\\chi$ decay, with $\\chi \\rightarrow \\mu^{+} \\mu^{-}$, is presented.

EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 93, Revision 1 (FGE.93Rev1)

DEFF Research Database (Denmark)

Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further...... through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The two substances 5-ethyl-4-methyl-2-(2-methylpropyl)-thiazoline [FL-no: 15.130] and 5-ethyl-4-methyl-2...... and agrees with the JECFA conclusion, “No safety concern at estimated levels of intake as flavouring substances” based on the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for all five substances...

Safety confirmation study of TRUEX solvent by accelerating rate calorimeter (ARC)

International Nuclear Information System (INIS)

Sato, Yoshihiko; Hirumachi, Suguru; Takeda, Shinso; Kanazawa, Yoshito; Sasaya, Shinji

1999-02-01

TRUEX solvent-10 M nitric acid single phase sample were almost the same. 4) Using the heat quantity measured by SC-DSC and reaction rate constant evaluated by the ARC measurement result, the start temperature for self accelerated reaction was estimated according to the technique with which Koike et al. carried out safety analysis for a plutonium evaporator of a model plant. The start temperature of the self accelerated reaction of each solvent surpassed 135degC which was the thermal limiting value of heating containers such as the evaporator in reprocessing plant, when mixing solvent was 100 g. 5) There seemed no change of the component on the assay sample of reaction products in cold storage at about -15degC by sealed container. The analysis by the gas chromatography was possible for the component anticipated as an oxidation-decomposition product without pretreating the assay sample. The qualitative analysis of the organic substance component was possible by using GC/MS as a detector. (J.P.N.)

Starter culture development for improving the flavour of Proosdij-type cheese

NARCIS (Netherlands)

Ayad, E.H.E.; Verheul, A.; Bruinenberg, P.; Wouters, J.T.M.; Smit, G.

2003-01-01

The use of the additional mesophilic strain B851, which has specific flavour forming abilities, was tested for improving the flavour development of a Proosdij-type cheese made with a combination of an acidifying mesophilic and an adjunct thermophilic culture. This strain was selected because of its

Flavour generation during commercial barley and malt roasting operations: a time course study.

Science.gov (United States)

Yahya, Hafiza; Linforth, Robert S T; Cook, David J

2014-02-15

The roasting of barley and malt products generates colour and flavour, controlled principally by the time course of product temperature and moisture content. Samples were taken throughout the industrial manufacture of three classes of roasted product (roasted barley, crystal malt and black malt) and analysed for moisture content, colour and flavour volatiles. Despite having distinct flavour characteristics, the three products contained many compounds in common. The product concentrations through manufacture of 15 flavour compounds are used to consider the mechanisms (Maillard reaction, caramelisation, pyrolysis) by which they were formed. The use of water sprays resulted in transient increases in formation of certain compounds (e.g., 2-cyclopentene-1,4-dione) and a decrease in others (e.g., pyrrole). The study highlights rapid changes in colour and particularly flavour which occur at the end of roasting and onwards to the cooling floor. This highlights the need for commercial maltsters to ensure consistency of procedures from batch to batch. Copyright © 2013 Elsevier Ltd. All rights reserved.

Sensory analysis of characterising flavours: evaluating tobacco product odours using an expert panel.

Science.gov (United States)

Krüsemann, Erna J Z; Lasschuijt, Marlou P; de Graaf, C; de Wijk, René A; Punter, Pieter H; van Tiel, Loes; Cremers, Johannes W J M; van de Nobelen, Suzanne; Boesveldt, Sanne; Talhout, Reinskje

2018-05-23

Tobacco flavours are an important regulatory concept in several jurisdictions, for example in the USA, Canada and Europe. The European Tobacco Products Directive 2014/40/EU prohibits cigarettes and roll-your-own tobacco having a characterising flavour. This directive defines characterising flavour as 'a clearly noticeable smell or taste other than one of tobacco […]'. To distinguish between products with and without a characterising flavour, we trained an expert panel to identify characterising flavours by smelling. An expert panel (n=18) evaluated the smell of 20 tobacco products using self-defined odour attributes, following Quantitative Descriptive Analysis. The panel was trained during 14 attribute training, consensus training and performance monitoring sessions. Products were assessed during six test sessions. Principal component analysis, hierarchical clustering (four and six clusters) and Hotelling's T-tests (95% and 99% CIs) were used to determine differences and similarities between tobacco products based on odour attributes. The final attribute list contained 13 odour descriptors. Panel performance was sufficient after 14 training sessions. Products marketed as unflavoured that formed a cluster were considered reference products. A four-cluster method distinguished cherry-flavoured, vanilla-flavoured and menthol-flavoured products from reference products. Six clusters subdivided reference products into tobacco leaves, roll-your-own and commercial products. An expert panel was successfully trained to assess characterising odours in cigarettes and roll-your-own tobacco. This method could be applied to other product types such as e-cigarettes. Regulatory decisions on the choice of reference products and significance level are needed which directly influences the products being assessed as having a characterising odour. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use

Quark-flavour phenomenology of models with extended gauge symmetries

International Nuclear Information System (INIS)

Carlucci, Maria Valentina

2013-01-01

Gauge invariance is one of the fundamental principles of the Standard Model of particles and interactions, and it is reasonable to believe that it also regulates the physics beyond it. In this thesis we have studied the theory and phenomenology of two New Physics models based on gauge symmetries that are extensions of the Standard Model group. Both of them are particularly interesting because they provide some answers to the question of the origin of flavour, which is still unexplained. Moreover, the flavour sector represents a promising field for the research of indirect signatures of New Physics, since after the first run of LHC we do not have any direct hint of it yet. The first model assumes that flavour is a gauge symmetry of nature, SU(3) 3 f , spontaneously broken by the vacuum expectation values of new scalar fields; the second model is based on the gauge group SU(3) c x SU(3) L x U(1) X , the simplest non-abelian extension of the Standard Model group. We have traced the complete theoretical building of the models, from the gauge group, passing through the nonanomalous fermion contents and the appropriate symmetry breakings, up to the spectra and the Feynman rules, with a particular attention to the treatment of the flavour structure, of tree-level Flavour Changing Neutral Currents and of new CP-violating phases. In fact, these models present an interesting flavour phenomenology, and for both of them we have analytically calculated the contributions to the ΔF=2 and ΔF=1 down-type transitions, arising from new tree-level and box diagrams. Subsequently, we have performed a comprehensive numerical analysis of the phenomenology of the two models. In both cases we have found very effective the strategy of first to identify the quantities able to provide the strongest constraints to the parameter space, then to systematically scan the allowed regions of the latter in order to obtain indications about the key flavour observables, namely the mixing parameters of

Effect of solvent and temperature on solution-crystallized terfenadine

International Nuclear Information System (INIS)

Leitao, M. Luisa P.; Canotilho, Joao; Ferreira, Simone C.R.; Sousa, Adriano T.; Simoes Redinha, J.

2004-01-01

The aim of this work was to understand the crystallization process of terfenadine in solution. Cooling of saturated solutions prepared at 50 deg. C at different temperatures, evaporating the solvent from nearly saturated solutions at a certain temperature, and exposing ethanol solutions of terfenadine to water vapour atmosphere were the techniques used for obtaining terfenadine specimens. The characterization of these specimens was carried out by thermal microscopy, differential thermal analysis, thermogravimetry and powder X-ray diffraction. Crystalline phases, amorphous solids, and solvates were identified. For the solvents used in the present study, the crystallinity degree of terfenadine decreases from ethanol-water to ethanol and from this to methanol. Decreasing the temperature promotes the formation of amorphous solid material; at low temperatures, methanol and ethanol solvates are also formed. Desolvation, following the terfenadine aggregation process in solution accounts for the different behaviour found for the solvents and for the effect of temperature on the structure. The role of the solvent as structure-mediator is explained on the grounds of the values previously published for the enthalpy of solution of terfenadine in the solvents under study

Characterization of beer flavour stability (EPR - spin trapping)

International Nuclear Information System (INIS)

Stasko, A.; Liptakova, M.; Malik, F.

1999-01-01

The beer flavour stability is coupled with free radical degradation processes. Probably, aldehydes produced during the brewery but also generated by stalling are responsible for beer flavour as well as for its breaking down. The storing beer at the lower temperatures and in the dark place inhibits, and otherwise the rising temperature and illumination accelerate the rate of such radical processes. Beers contain naturally occurring radical scavengers - antioxidants which inhibit such unwanted reactions. Then depleting of scavengers results in the breaking down of the beer stability. EPR spin trapping technique was used as monitor such processes and for characterising so the flavour stability of beer. The probe was temperated at 60 grad C in the cavity of EPR spectrometer in the presence of spin trapping agent, N-tert.-butyl-α-phenyl nitrone (PBN) and EPR spectra were recorded for few hours. After beer antioxidants become depleted, free radicals formed by the beer degradation are scavenged by PBN spin trap and this point is characterised with a dramatically increased concentration of the free radicals trapped

Minimal flavour violation an effective field theory approach

CERN Document Server

D'Ambrosio, G.; Isidori, G.; Strumia, A.

2002-01-01

We present a general analysis of extensions of the Standard Model which satisfy the criterion of Minimal Flavour Violation (MFV). We define this general framework by constructing a low-energy effective theory containing the Standard Model fields, with one or two Higgs doublets and, as the only source of SU(3)^5 flavour symmetry breaking, the background values of fields transforming under the flavour group as the ordinary Yukawa couplings. We analyse present bounds on the effective scale of dimension-six operators, which range between 1 and 10 TeV, with the most stringent constraints imposed by B -> X_s gamma. In this class of theories, it is possible to relate predictions for FCNC processes in B physics to those in K physics. We compare the sensitivity of various experimental searches in probing the hypothesis of MFV. Within the two-Higgs-doublet scenario, we develop a general procedure to obtain all tan(beta)-enhanced Higgs-mediated FCNC amplitudes, discussing in particular their impact in B -> l^+l^-, Delta...

Optimal strategies for VOC emission abatement produced by solvent evaporation. The Italian case study; Strategie ottimali per la riduzione delle emissioni di composti organici volatili da uso di solventi: il caso italiano

Energy Technology Data Exchange (ETDEWEB)

Vetrella, G.; Cirillo, M.C. [ENEA, Centro Ricerche Casaccia, Rome (Italy). Dipt. Ambiente

1998-07-01

This work analyses technologies and costs of VOC (volatile organic compounds) abatement in the activities which belong to the solvent evaporation sector, and then it singles out the most successful strategies from the costs point of view to reduce the sector emissions on the base of fixed abatement objectives. The Italian case is discussed. [Italian] Il lavoro analizza tecnologie e costi di abbattimento dei COV (composti organici volatili) nel settore evaporazione solventi, e individua la strategia piu' efficace dal punto di vista dei costi per ridurre le emissioni del settore sulla base di prefissati obiettivi di abbattimento. Analizza la situazione italiana.

Flavoured cigarettes, sensation seeking and adolescents' perceptions of cigarette brands.

Science.gov (United States)

Manning, K C; Kelly, K J; Comello, M L

2009-12-01

This study examined the interactive effects of cigarette package flavour descriptors and sensation seeking on adolescents' brand perceptions. High school students (n = 253) were randomly assigned to one of two experimental conditions and sequentially exposed to cigarette package illustrations for three different brands. In the flavour descriptor condition, the packages included a description of the cigarettes as "cherry", while in the traditional descriptor condition the cigarette brands were described with common phrases found on tobacco packages such as "domestic blend." Following exposure to each package participants' hedonic beliefs, brand attitudes and trial intentions were assessed. Sensation seeking was also measured, and participants were categorised as lower or higher sensation seekers. Across hedonic belief, brand attitude and trial intention measures, there were interactions between package descriptor condition and sensation seeking. These interactions revealed that among high (but not low) sensation seekers, exposure to cigarette packages including sweet flavour descriptors led to more favourable brand impressions than did exposure to packages with traditional descriptors. Among high sensation seeking youths, the appeal of cigarette brands is enhanced through the use of flavours and associated descriptions on product packaging.

Quasi-relativistic fermions and dynamical flavour oscillations

CERN Document Server

Alexandre, Jean; Mavromatos, Nick E.

2014-01-01

We introduce new Lorentz-symmetry violating kinematics for a four-fermion interaction model, where dynamical mass generation is allowed, irrespectively of the strength of the coupling. In addition, these kinematics lead to a quasi-relativistic dispersion relation, in the sense that it is relativistic in both the infrared and the ultraviolet, but not in an intermediate regime, characterized by the mass $M$. For two fermions, we show that a flavour-mixing mass matrix is generated dynamically, and the Lorentz symmetric limit $M\\to\\infty$ leads to two free relativistic fermions, with flavour oscillations. This model, valid for either Dirac or Majorana fermions, can describe any set of phenomenological values for the eigen masses and the mixing angle.

Preference for flavoured cigar brands among youth, young adults and adults in the USA.

Science.gov (United States)

Delnevo, Cristine D; Giovenco, Daniel P; Ambrose, Bridget K; Corey, Catherine G; Conway, Kevin P

2015-07-01

While cigarette consumption in the USA continues to decline, cigar consumption has increased. Tobacco-trade publications suggest that flavoured cigars are driving the recent growth in cigar consumption. Limited survey data exist to explore flavoured cigar preferences among youth and adults. This study used the 2010-2011 National Survey on Drug Use and Health (NSDUH) and Nielsen market scanner data. The NSDUH sample consisted of 6678 past 30-day cigar smokers who reported smoking a usual brand of cigars. NSDUH contains a measure on usual cigar brand smoked and was merged with Nielsen data to estimate the per cent of each cigar brand's market share that is flavoured. Multivariate analyses indicate that youth, young adults, females, blacks, cigarette smokers, blunt users and daily cigar smokers are significantly more likely to report a usual cigar brand that is flavoured. Preference for a usual brand that produces flavoured cigars decreases significantly with age. This study finds recent growth in flavoured cigar consumption and preference among youth and young adults for cigar brands that are flavoured. These findings underscore the need to expand monitoring of product attributes as well as individual-level cigar use behaviours captured through population surveillance. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://group.bmj.com/group/rights-licensing/permissions.

Bypass line assisted start-up of a loop heat pipe with a flat evaporator

International Nuclear Information System (INIS)

Boo, Joon Hong; Jung, Eui Guk

2009-01-01

Loop heat pipes often experience start-up problems especially under low thermal loads. A bypass line was installed between the evaporator and the liquid reservoir to alleviate the difficulties associated with start-up of a loop heat pipe with flat evaporator. The evaporator and condenser had dimensions of 40 mm (W) by 50 mm (L). The wall and tube materials were stainless steel and the working fluid was methanol. Axial grooves were provided in the flat evaporator to serve as vapor passages. The inner diameters of liquid and vapor transport lines were 2 mm and 4 mm, respectively, and the length of the two lines was 0.5 m each. The thermal load range was up to 130 W for horizontal alignment with the condenser temperature of 10 .deg. C. The experimental results showed that the minimum thermal load for start-up was lowered by 37% when the bypass line was employed

EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 25, Revision 3 (FGE.25Rev3): Aliphatic hydrocarbons from chemical group 31

DEFF Research Database (Denmark)

Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 14 flavouring substances in the Flavouring Group Evaluation 25, Revision 3, using the Procedure in Commission Regulation (EC) No 1565/2000. None...... on the basis of the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. Adequate specifications including complete purity and identity criteria for the materials of commerce have been provided for all 14...

Effect of Dielectric Properties of a Solvent-Water Mixture Used in Microwave-Assisted Extraction of Antioxidants from Potato Peels

Directory of Open Access Journals (Sweden)

Ashutosh Singh

2014-02-01

Full Text Available The dielectric properties of a methanol-water mixture were measured at different temperatures from 20 to 80 °C at two frequencies 915 MHz and 2450 MHz. These frequencies are most commonly used on industrial and domestic scales respectively. In this study, the dielectric properties of a methanol-water mixture were found to be dependent on temperature, solvent concentration, and presence of plant matrix. Linear and quadratic equations were developed to establish the dependency between factors. At 2450 MHz, the dielectric constant of methanol-water mixtures was significantly affected by concentration of methanol rather than by temperature, whereas the dielectric loss factor was significantly affected by temperature rather than by methanol concentration. Introduction of potato peel led to an increase in the effect of temperature on the dielectric properties of the methanol fractions. At 915 MHz, both the dielectric properties were significantly affected by the increase in temperature and solvent concentration, while the presence of potato peel had no significant effect on the dielectric properties. Statistical analysis of the dissipation factor at 915 and 2450 MHz revealed that both temperature and solvent concentration had a significant effect on it, whereas introduction of potato peels at 915 MHz reduced the effect of temperature as compared to 2450 MHz. The total phenolic yield of the microwave-assisted extraction process was significantly affected by the solvent concentration, the dissipation factor of the methanol-water mixture and the extraction time.

EFSA Panel on Food Contact Material, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 47, Revision 1: Bi- and tricyclic secondary, ketones and related esters from chemical groups 7 and 8

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate six flavouring substances in the Flavouring Group Evaluation 47, including an additional two substances in this Revision 1, using the Procedure in Commission...... of these flavouring substances, the specifications for the materials of commerce have also been considered. Adequate specifications including complete purity criteria and identity fo the materials of commerce have been provided for all six candidate substances....

Alkali-assisted coal extraction with polar aprotic solvents

Energy Technology Data Exchange (ETDEWEB)

Makgato, M.H.; Moitsheki, L.J.; Shoko, L.; Kgobane, B.L.; Morgan, D.L.; Focke, W.W. [SARChI Chair in Carbon Technology and Materials, Institute of Applied Materials, University of Pretoria, Pretoria 0002 (South Africa)

2009-04-15

Coal extraction experiments were conducted using a coal, containing ca. 10% ash, from the Tshikondeni mine in South Africa. This coal dissolves only to a limited extent in pure polar aprotic solvents such as dimethylformamide (DMF) and N-methyl-2-pyrrolidinone (NMP). However, the addition of a strong base, e.g. sodium hydroxide (NaOH) or sodium tert-butoxide increased the degree of coal dissolution in these organic solvents. Depending on the extraction conditions, carbon extraction efficiencies of up to 90% were obtained. Carbon precursor material was recovered from the solution as a gel by precipitation with water. Ash content was reduced from 10% in the coal to less than 1.6% in the coal extracts. Sodium sulfide (Na{sub 2}S) addition further reduced ash content and aided the recovery of carbon precursors that led to graphitizable cokes but the degree of extraction was significantly reduced. (author)

Volatile and non-volatile compounds in ripened cheese : their formation and their contribution to flavour

NARCIS (Netherlands)

Engels, W.J.M.

1997-01-01

Flavour is one of the most important attributes of cheese. Cheese flavour is the result of the breakdown of milk protein, fat, lactose and citrate due to enzymes from milk, rennet and microorganisms during production and ripening of cheese. For a large part the development of flavour

Porous calcium carbonate as a carrier material to increase the dissolution rate of poorly soluble flavouring compounds.

Science.gov (United States)

Lundin Johnson, Maria; Noreland, David; Gane, Patrick; Schoelkopf, Joachim; Ridgway, Cathy; Millqvist Fureby, Anna

2017-04-19

Two different food grade functionalised porous calcium carbonates (FCC), with different pore size and pore size distributions, were characterised and used as carrier materials to increase the dissolution rate of poorly soluble flavouring compounds in aqueous solution. The loading level was varied between 1.3% by weight (wt%) and 35 wt%, where the upper limit of 35 wt% was the total maximum loading capacity of flavouring compound in FCC based on the fraction of the total weight of FCC plus flavouring compound. Flavouring compounds (l-carvone, vanillin, and curcumin) were selected based on their difference in hydrophilicity and capacity to crystallise. Release kinetic studies revealed that all flavouring compounds showed an accelerated release when loaded in FCC compared to dissolution of the flavouring compound itself in aqueous medium. The amorphous state and/or surface enlargement of the flavouring compound inside or on FCC explains the faster release. The flavouring compounds capable of crystallising (vanillin and curcumin) were almost exclusively amorphous within the porous FCC material as determined by X-ray powder diffraction one week after loading and after storing the loaded FCC material for up to 9 months at room temperature. A small amount of crystalline vanillin and curcumin was detected in the FCC material with large pores and high flavouring compound loading (≥30 wt%). Additionally, two different loading strategies were evaluated, loading by dissolving the flavouring compound in acetone or loading by a hot melt method. Porosimetry data showed that the melt method was more efficient in filling the smallest pores (<100 nm). The main factor influencing the release rate appears to be the amorphous state of the flavouring compound and the increase in exposed surface area. The confinement in small pores prevents crystallisation of the flavouring compounds during storage, providing a stable amorphous form retaining high release rate also after storage.

Yeast genomics on food flavours

NARCIS (Netherlands)

Schoondermark-Stolk, Sung Ah

2005-01-01

The appearance and concentration of the fusel alcohol 3-methyl-1-butanol is important for the flavour of fermented foods. 3-Methyl-1-butanol is formed by yeast during the conversion of L-leucine. Identification of the enzymes and genes involved in the formation of 3-methyl-1-butanol is a major

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Ai ds (CEF); Scientific Opinion on Flavouring Group Evaluation 208 (FGE.208): Consideration of genotoxicity data on representatives for 10 alicyclic aldehydes with the α , β - unsaturation in ring / side - chain

DEFF Research Database (Denmark)

Beltoft, Vibe Meister; Binderup, Mona-Lise; Lund, Pia

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of one flavouring substance from subgroup 2.2 of FGE.19 in the Flavouring Group Evaluation 208. The Flavour Industry has provided a...

Organic semiconductor rubrene thin films deposited by pulsed laser evaporation of solidified solutions

Science.gov (United States)

Majewska, N.; Gazda, M.; Jendrzejewski, R.; Majumdar, S.; Sawczak, M.; Śliwiński, G.

2017-08-01

Organic semiconductor rubrene (C42H28) belongs to most preferred spintronic materials because of the high charge carrier mobility up to 40 cm2(V·s)-1. However, the fabrication of a defect-free, polycrystalline rubrene for spintronic applications represents a difficult task. We report preparation and properties of rubrene thin films deposited by pulsed laser evaporation of solidified solutions. Samples of rubrene dissolved in aromatic solvents toluene, xylene, dichloromethane and 1,1-dichloroethane (0.23-1% wt) were cooled to temperatures in the range of 16.5-163 K and served as targets. The target ablation was provided by a pulsed 1064 nm or 266 nm laser. For films of thickness up to 100 nm deposited on Si, glass and ITO glass substrates, the Raman and AFM data show presence of the mixed crystalline and amorphous rubrene phases. Agglomerates of rubrene crystals are revealed by SEM observation too, and presence of oxide/peroxide (C42H28O2) in the films is concluded from matrix-assisted laser desorption/ionization time-of-flight spectroscopic analysis.

The $B^0_s \\to \\mu^+ \\mu^−$ decay, lepton flavour violation and lepton flavour universality at the LHCb experiment

CERN Document Server

Pescatore, Luca

2017-01-01

Rare decays of $b$ hadrons are sensitive indirect probes of effects beyond the Standard Model. These are processes that are suppressed because they are forbidden at tree level but they can proceed via loops, where new particles can contribute in principle at the same level as the Standard Model. In particular, $b \\to s \\ell \\ell$ processes give access to many observables where effects of new physics can be observed. Recent results on these searches will be presented, including the new measurement of the $B^0_s \\to \\mu^{+} \\mu^-$ branching fraction, lepton flavour violation and lepton flavour universality measurements performed at the LHCb experiment.

The Flavour of Inflation

International Nuclear Information System (INIS)

Zavala, I.

2008-01-01

A new class of particle physics models of inflation based on the phase transition associated with the spontaneous breaking of family symmetry is proposed. The Higgs fields responsible for the breaking of family symmetry, the flavons, are natural inflaton candidates or waterfall fields in hybrid inflation. This opens up a rich vein of possible inflation models, all linked to the physics of flavour, with several interesting cosmological implications.

Deep Learning in Flavour Tagging at the ATLAS experiment

CERN Document Server

Lanfermann, Marie Christine; The ATLAS collaboration

2017-01-01

A novel higher-level flavour tagging algorithm called DL1 has been developed using a neural network at the ATLAS experiment at the CERN Large Hadron Collider. We have investigated the potential of Deep Learning in flavour tagging using inputs from lower-level taggers. A systematic grid search over architectures and the training hyperparameter space is presented. In this novel neural network approach, the training is performed on multiple output nodes, which provides a highly flexible tagger. The DL1 studies presented show that the obtained neural network improves discrimination against both $light-flavour$-jets and $c$-jets, and also provides a better performing $c$-tagger. The performance for arbitrary background mixtures can be adjusted after the training according to the to the needs of the physics analysis. The resulting DL1 tagger is described and a detailed set of performance plots presented, obtained from simulated $t\\overline{t}$ events at $\\sqrt(s)$=13 TeV and the Run-2 data taking conditions where t...

Lepton-flavour violating $B$ decays in generic $Z'$ models

CERN Document Server

Crivellin, Andreas; Matias, Joaquim; Nierste, Ulrich; Pokorski, Stefan; Rosiek, Janusz

2015-01-01

LHCb has reported deviations from the SM expectations in $B\\to K^* \\mu^+\\mu^-$ angular observables, in $B_s\\to\\phi\\mu^+\\mu^-$ and in ratio $R(K)=Br[B\\to K \\mu^+\\mu^-]/Br[B\\to K e^+e^-]$. For all three decays, a heavy neutral gauge boson mediating $b\\to s\\mu^+\\mu^-$ transitions is a prime candidate for an explanation. As $R(K)$ measures violation of lepton-flavour universality, it is interesting to examine the possibility that also lepton flavour is violated. In this article, we investigate the perspectives to discover the lepton-flavour violating modes $B\\to K^{(*)}\\tau^\\pm\\mu^\\mp$, $B_s\\to \\tau^\\pm\\mu^\\mp$ and $B\\to K^{(*)} \\mu^\\pm e^\\mp$, $B_s\\to \\mu^\\pm e^\\mp$. For this purpose we consider a simplified model in which new-physics effects originate from an additional neutral gauge boson ($Z^\\prime$) with generic couplings to quarks and leptons. The constraints from $\\tau\\to3\\mu$, $\\tau\\to\\mu\

Deep Learning in Flavour Tagging at the ATLAS experiment

CERN Document Server

Lanfermann, Marie Christine; The ATLAS collaboration

2017-01-01

A novel higher-level flavour tagging algorithm called DL1 has been developed using a neural network at the ATLAS experiment at the CERN Large Hadron Collider. We have investigated the potential of Deep Learning in flavour tagging using higher-level inputs from lower-level physics-motivated taggers. A systematic grid search over architectures and the training hyperparameter space is presented. In this novel neural network approach, the jet flavours are treated on an equal footing while training with multiple output nodes, which provides a highly flexible tagger. The DL1 studies presented show that the obtained neural network improves discrimination against both light-jets and c-jets, and also provides a novel c-tagging possibility. The performance for arbitrary background mixtures can be fine-tuned after the training by using iso-efficiency lines of constant signal efficiency, according to the to the needs of the physics analysis. The resulting DL1 tagger is described and a detailed set of performance plots pr...

Solvent-assisted self-assembly of fullerene into single-crystal ultrathin microribbons as highly sensitive UV-visible photodetectors.

Science.gov (United States)

Wei, Lang; Yao, Jiannian; Fu, Hongbing

2013-09-24

The size, shape, and crystallinity of organic nanostructures play an important role in their physical properties and are mainly determined by the self-assembling kinetics of molecular components often involving the solvent conditions. Here, we reported a kinetically controlled self-assembly of C60 assisted by the solvent carbon bisulfide (CS2) into single-crystal ultrathin microribbons of 2C60·3CS2, upon mixing the poor solvent isopropyl alcohol with a C60/CS2 stock solution. Surface energy calculations reveal that these microribbons represent a kinetically favored high-energy state as compared with the thermodynamically stable shape of prismatic rods. High-resolution transmission electron microscopy observations clarify that association of CS2 at the nucleation stage helps to guide and rigidify the formation of π-π stacking 1D chains of C60 through the surrounding CS2 cage-like structures, which further act as glue, boosting lateral assembly of as-formed 1D chains into untrathin 2D microribbon single crystals. Precise control over the thickness, width, and length of 2C60·3CS2 microribbons was achieved by manipulation of the growth kinetics through adjusting the solvent conditions. Upon heating to 120 °C, sublimation of CS2 components results in fcc C60 microribbons. We found that both microribbons of solvated monoclinic 2C60·3CS2 and pure fcc C60 exhibit highly sensitive photoconductivity properties with a spectral response range covering UV to visible. The highest on/off ratio of two-terminal photodetectors based on single ribbons reaches around 250, while the responsitivity is about 75.3 A W(-1) in the UV region and 90.4 A W(-1) in the visible region.

Vacuum thermal evaporation of polyaniline doped with camphor sulfonic acid

Energy Technology Data Exchange (ETDEWEB)

Boyne, Devon; Menegazzo, Nicola; Pupillo, Rachel C.; Rosenthal, Joel; Booksh, Karl S., E-mail: kbooksh@udel.edu [Department of Chemistry and Biochemistry, University of Delaware, Newark, Delaware 19716 (United States)

2015-05-15

Intrinsically conducting polymers belong to a class of organic polymers with intriguing electronic and physical properties specifically for electro-optical applications. Significant interest into doped polyaniline (PAni) can be attributed to its high conductivity and environmental stability. Poor dissolution in most solvents has thus far hindered the successful integration of PAni into commercial applications, which in turn, has led to the investigations of various deposition and acidic doping methods. Physical vapor deposition methods, including D.C. magnetron sputtering and vacuum thermal evaporation, have shown exceptional control over physical film properties (thickness and morphology). However, resulting films are less conductive than films deposited by conventional methods (i.e., spin and drop casting) due to interruption of the hyperconjugation of polymer chains. Specifically, vacuum thermal evaporation requires a postdoping process, which results in incorporation of impurities and oxidation of surface moieties. In this contribution, thermally evaporated films, sequentially doped by vacuum evaporation of an organic acid (camphorsulfonic acid, CSA) is explored. Spectroscopic evidence confirms the successful doping of PAni with CSA while physical characterization (atomic force microscopy) suggests films retain good morphology and are not damaged by the doping process. The procedure presented herein also combines other postpreparation methods in an attempt to improve conductivity and/or substrate adhesion.

The local phase transitions of the solvent in the neighborhood of a solvophobic polymer at high pressures

Energy Technology Data Exchange (ETDEWEB)

Budkov, Yu. A., E-mail: urabudkov@rambler.ru [G.A. Krestov Institute of Solution Chemistry of the Russian Academy of Sciences, Ivanovo (Russian Federation); National Research University Higher School of Economics, Moscow (Russian Federation); Department of Chemistry, Lomonosov Moscow State University, Moscow (Russian Federation); Vyalov, I. I. [Istituto Italiano di Tecnologia, via Morego 30, Genova 16163 (Italy); Kolesnikov, A. L. [Ivanovo State University, Ivanovo (Russian Federation); Institut für Nichtklassische Chemie e.V., Universitat Leipzig, Leipzig (Germany); Georgi, N., E-mail: bancocker@mail.ru [Max Planck Institute for Mathematics in the Sciences, Leipzig (Germany); Chuev, G. N. [Max Planck Institute for the Physics of Complex Systems, Dresden (Germany); Institute of Theoretical and Experimental Biophysics, Russian Academy of Science, Pushchino, Moscow Region (Russian Federation); Kiselev, M. G. [G.A. Krestov Institute of Solution Chemistry of the Russian Academy of Sciences, Ivanovo (Russian Federation); Department of Chemistry, Lomonosov Moscow State University, Moscow (Russian Federation)

2014-11-28

We investigate local phase transitions of the solvent in the neighborhood of a solvophobic polymer chain which is induced by a change of the polymer-solvent repulsion and the solvent pressure in the bulk solution. We describe the polymer in solution by the Edwards model, where the conditional partition function of the polymer chain at a fixed radius of gyration is described by a mean-field theory. The contributions of the polymer-solvent and the solvent-solvent interactions to the total free energy are described within the mean-field approximation. We obtain the total free energy of the solution as a function of the radius of gyration and the average solvent number density within the gyration volume. The resulting system of coupled equations is solved varying the polymer-solvent repulsion strength at high solvent pressure in the bulk. We show that the coil-globule (globule-coil) transition occurs accompanied by a local solvent evaporation (condensation) within the gyration volume.

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 21, Revision 3 (FGE.21Rev3): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 59 flavouring substances in the Flavouring Group Evaluation 21, including an additional three substances in this Revision 3, using the Procedure in Commiss......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 59 flavouring substances in the Flavouring Group Evaluation 21, including an additional three substances in this Revision 3, using the Procedure.......086, 15.090, 15.099, 15.114, 15.119 and 15.133] were considered to have genotoxic potential. The remaining 52 substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern.......092, 15.093, 15.094, 15.096, 15.097, 15.106, 15.107, 15.129 and 15.135] evaluated through the Procedure, no appropriate NOAEL was available and additional data are required. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been...

Fabrication of drug nanoparticles by evaporative precipitation of nanosuspension.

Science.gov (United States)

Kakran, M; Sahoo, N G; Li, L; Judeh, Z; Wang, Y; Chong, K; Loh, L

2010-01-04

Evaporative precipitation of nanosuspension (EPN) was used to fabricate nanoparticles of a poorly water-soluble antimalarial drug, artemisinin (ART), with the aim of enhancing its dissolution rate. We investigated the nanoparticle fabrication of ART via a full factorial experimental design considering the effects of drug concentration and solvent to antisolvent ratio on the physical, morphological and dissolution properties of ART. Characterization of the original ART powder and EPN prepared ART nanoparticles was carried out by scanning electron microscopy, differential scanning calorimetry (DSC), X-ray diffraction (XRD) and dissolution tester. DSC and XRD studies suggested that the crystallinity of EPN prepared ART nanoparticles decreased with increasing drug concentration and ratio of solvent to antisolvent. The particle diameters of EPN prepared ART nanoparticles were found to be 100-360 nm. The dissolution of EPN prepared ART nanoparticles markedly increased as compared to the original ART powder. A percent dissolution surface-response model was used to elucidate the significant and direct relationships between drug concentration and solvent to antisolvent ratio on one hand and percent dissolution on the other hand. The best dissolution percent was found to be 75.9%, at the drug concentration of 15 mg/mL and solvent to antisolvent ratio (by volume) of 1:20.

Predictions from a flavour GUT model combined with a SUSY breaking sector

Science.gov (United States)

Antusch, Stefan; Hohl, Christian

2017-10-01

We discuss how flavour GUT models in the context of supergravity can be completed with a simple SUSY breaking sector, such that the flavour-dependent (non-universal) soft breaking terms can be calculated. As an example, we discuss a model based on an SU(5) GUT symmetry and A 4 family symmetry, plus additional discrete "shaping symmetries" and a ℤ 4 R symmetry. We calculate the soft terms and identify the relevant high scale input parameters, and investigate the resulting predictions for the low scale observables, such as flavour violating processes, the sparticle spectrum and the dark matter relic density.

Stability of aspartame and neotame in pasteurized and in-bottle sterilized flavoured milk.

Science.gov (United States)

Kumari, Anuradha; Choudhary, Sonika; Arora, Sumit; Sharma, Vivek

2016-04-01

Analytical high performance liquid chromatography (HPLC) conditions were standardized along with the isolation procedure for separation of aspartame and neotame in flavoured milk (pasteurized and in-bottle sterilized flavoured milk). The recovery of the method was approximately 98% for both aspartame and neotame. The proposed HPLC method can be successfully used for the routine determination of aspartame and neotame in flavoured milk. Pasteurization (90 °C/20 min) resulted in approximately 40% loss of aspartame and only 8% of neotame was degraded. On storage (4-7°C/7 days) aspartame and neotame content decreased significantly (Paspartame; however, 50.50% of neotame remained intact. During storage (30 °C/60 days) neotame content decreased significantly (Paspartame in both pasteurized and in-bottle sterilized flavoured milk. Copyright © 2015 Elsevier Ltd. All rights reserved.

Method of estimating changes in vapor concentrations continuously generated from two-component organic solvents.

Science.gov (United States)

Hori, Hajime; Ishidao, Toru; Ishimatsu, Sumiyo

2010-12-01

We measured vapor concentrations continuously evaporated from two-component organic solvents in a reservoir and proposed a method to estimate and predict the evaporation rate or generated vapor concentrations. Two kinds of organic solvents were put into a small reservoir made of glass (3 cm in diameter and 3 cm high) that was installed in a cylindrical glass vessel (10 cm in diameter and 15 cm high). Air was introduced into the glass vessel at a flow rate of 150 ml/min, and the generated vapor concentrations were intermittently monitored for up to 5 hours with a gas chromatograph equipped with a flame ionization detector. The solvent systems tested in this study were the methanoltoluene system and the ethyl acetate-toluene system. The vapor concentrations of the more volatile component, that is, methanol in the methanol-toluene system and ethyl acetate in the ethyl acetate-toluene system, were high at first, and then decreased with time. On the other hand, the concentrations of the less volatile component were low at first, and then increased with time. A model for estimating multicomponent organic vapor concentrations was developed, based on a theory of vapor-liquid equilibria and a theory of the mass transfer rate, and estimated values were compared with experimental ones. The estimated vapor concentrations were in relatively good agreement with the experimental ones. The results suggest that changes in concentrations of two-component organic vapors continuously evaporating from a liquid reservoir can be estimated by the proposed model.

Nonlinear optical studies on 4-(ferrocenylmethylimino)-2-hydroxy-benzoic acid thin films deposited by matrix-assisted pulsed laser evaporation (MAPLE)

Energy Technology Data Exchange (ETDEWEB)

Matei, Andreea [INFLPR - National Institute for Laser, Plasma and Radiation Physics, 409 Atomistilor Str., Magurele RO-077125, Bucharest (Romania); Marinescu, Maria, E-mail: maria.marinescu@chimie.unibuc.ro [UB - University of Bucharest, Faculty of Chemistry, 90-92 Şoseaua Panduri, Sector 5, RO-010184, Bucharest (Romania); Constantinescu, Catalin, E-mail: catalin.constantinescu@inflpr.ro [INFLPR - National Institute for Laser, Plasma and Radiation Physics, 409 Atomistilor Str., Magurele RO-077125, Bucharest (Romania); Ion, Valentin; Mitu, Bogdana [INFLPR - National Institute for Laser, Plasma and Radiation Physics, 409 Atomistilor Str., Magurele RO-077125, Bucharest (Romania); Ionita, Iulian [INFLPR - National Institute for Laser, Plasma and Radiation Physics, 409 Atomistilor Str., Magurele RO-077125, Bucharest (Romania); UB - University of Bucharest, Faculty of Physics, 405 Atomistilor Str., Magurele RO-077125, Bucharest (Romania); Dinescu, Maria [INFLPR - National Institute for Laser, Plasma and Radiation Physics, 409 Atomistilor Str., Magurele RO-077125, Bucharest (Romania); Emandi, Ana [INFLPR - National Institute for Laser, Plasma and Radiation Physics, 409 Atomistilor Str., Magurele RO-077125, Bucharest (Romania); UB - University of Bucharest, Faculty of Chemistry, 90-92 Şoseaua Panduri, Sector 5, RO-010184, Bucharest (Romania)

2016-06-30

Graphical abstract: - Highlights: • A newly synthesized ferrocene-derivative exhibits SHG potential. • Matrix-assisted pulsed laser evaporation is employed for thin film fabrication. • The optical properties of the films are investigated, presented and discussed. • At maximum laser output power, the SHG signal is strongly influenced by thin film thickness. - Abstract: We present results on a new, laboratory synthesized ferrocene-derivative, i.e. 4-(ferrocenylmethylimino)-2-hydroxy-benzoic acid. Thin films with controlled thickness are deposited by matrix-assisted pulsed laser evaporation (MAPLE), on quartz and silicon substrates, with the aim of evaluating the nonlinear optical properties for potential optoelectronic applications. Dimethyl sulfoxide was used as matrix, with 1% wt. concentration of the guest compound. The frozen target is irradiated by using a Nd:YAG laser (4ω/266 nm, 7 ns pulse duration, 10 Hz repetition rate), at low fluences ranging from 0.1 to 1 J/cm{sup 2}. Atomic force microscopy (AFM) and scanning electron microscopy (SEM) are used to probe the surface morphology of the films. Fourier transform infrared (FTIR) and Raman spectroscopy reveal similar structure of the thin film material when compared to the starting material. The optical properties of the thin films are investigated by spectroscopic-ellipsometry (SE), and the refractive index dependence with respect to temperature is studied. The second harmonic generation (SHG) potential is assessed by using a femtosecond Ti:sapphire laser (800 nm, 60–100 fs pulse duration, 80 MHz repetition rate), at 200 mW maximum output power, revealing that the SHG signal intensity is strongly influenced by the films’ thickness.

EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 304, Revision 1 (FGE.304Rev1): Four carboxamides from Chemical Groups 30

DEFF Research Database (Denmark)

Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate four flavouring substances in the Flavouring Group Evaluation 304, Revision 1 (FGE.304Rev1) using the Procedure in Commission Regulation (EC) No 1565...... criteria and identity for the materials of commerce have been provided for all four candidate substances....

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 17, Revision 2 (FEG.17Rev2): Pyrazine derivatives from chemical group 24

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 21 flavouring substances in the Flavouring Group Evaluation 17, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. From the in vitro...... substance [FL-no: 14.051] no intake data are available preventing it from being evaluated through the Procedure. The remaining 18 substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold...... intake, estimated on the basis of the MSDI approach. For the remaining substance [FL-no: 14.052] additional toxicity data are required. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for two substances...

Aspects of open-flavour mesons in a comprehensive DSBSE study

Energy Technology Data Exchange (ETDEWEB)

Hilger, T. [University of Graz, NAWI Graz, Institute of Physics, Graz (Austria); Austrian Academy of Sciences, Institute of High Energy Physics, Vienna (Austria); Gomez-Rocha, M. [ECT*, Villazzano (Trento) (Italy); Krassnigg, A. [University of Graz, NAWI Graz, Institute of Physics, Graz (Austria); Lucha, W. [Austrian Academy of Sciences, Institute of High Energy Physics, Vienna (Austria)

2017-10-15

Open-flavour meson studies are the necessary completion to any comprehensive investigation of quarkonia. We extend recent studies of quarkonia in the Dyson-Schwinger-Bethe-Salpeter equation approach to explore their results for all possible flavour combinations. Within the inherent limitations of the setup, we present the most comprehensive results for meson masses and leptonic decay constants currently available and put them in perspective with respect to experiment and other approaches. (orig.)

On flavourful Easter eggs for New Physics hunger and lepton flavour universality violation

Energy Technology Data Exchange (ETDEWEB)

Ciuchini, Marco [INFN, Sezione di Roma Tre, Rome (Italy); Coutinho, Antonio M. [INFN, Sezione di Roma Tre, Rome (Italy); Universita di Roma Tre, Dipartimento di Matematica e Fisica, Rome (Italy); Fedele, Marco [Universita di Roma ' ' La Sapienza' ' , Dipartimento di Fisica, Rome (Italy); INFN, Sezione di Roma, Rome (Italy); Franco, Enrico; Paul, Ayan; Silvestrini, Luca; Valli, Mauro [INFN, Sezione di Roma, Rome (Italy)

2017-10-15

Within the standard approach of effective field theory of weak interactions for ΔB = 1 transitions, we look for possibly unexpected subtle New Physics effects, here dubbed ''flavourful Easter eggs''. We perform a Bayesian global fit using the publicly available HEPfit package, taking into account state-of-the-art experimental information concerning these processes, including the suggestive measurements from LHCb of R{sub K} and R{sub K{sup *}}, the latter available only very recently. We parametrise New Physics contributions to b → s transitions in terms of shifts of Wilson coefficients of the electromagnetic dipole and semileptonic operators, assuming CP-conserving effects, but allowing in general for violation of lepton flavour universality. We show how optimistic/conservative hadronic estimates can impact quantitatively the size of New Physics extracted from the fit. With a conservative approach to hadronic uncertainties we find nonzero New Physics contributions to Wilson coefficients at the level of ∝ 3σ, depending on the model chosen. Furthermore, given the interplay between hadronic contributions and New Physics effects in the leptonic vector current, a scenario with nonstandard leptonic axial currents is comparable to the more widely advocated one with New Physics in the leptonic vector current. (orig.)

On flavourful Easter eggs for New Physics hunger and lepton flavour universality violation

International Nuclear Information System (INIS)

Ciuchini, Marco; Coutinho, Antonio M.; Fedele, Marco; Franco, Enrico; Paul, Ayan; Silvestrini, Luca; Valli, Mauro

2017-01-01

Within the standard approach of effective field theory of weak interactions for ΔB = 1 transitions, we look for possibly unexpected subtle New Physics effects, here dubbed ''flavourful Easter eggs''. We perform a Bayesian global fit using the publicly available HEPfit package, taking into account state-of-the-art experimental information concerning these processes, including the suggestive measurements from LHCb of R K and R K * , the latter available only very recently. We parametrise New Physics contributions to b → s transitions in terms of shifts of Wilson coefficients of the electromagnetic dipole and semileptonic operators, assuming CP-conserving effects, but allowing in general for violation of lepton flavour universality. We show how optimistic/conservative hadronic estimates can impact quantitatively the size of New Physics extracted from the fit. With a conservative approach to hadronic uncertainties we find nonzero New Physics contributions to Wilson coefficients at the level of ∝ 3σ, depending on the model chosen. Furthermore, given the interplay between hadronic contributions and New Physics effects in the leptonic vector current, a scenario with nonstandard leptonic axial currents is comparable to the more widely advocated one with New Physics in the leptonic vector current. (orig.)

Heavy flavour hadron spectroscopy: An overview

Indian Academy of Sciences (India)

2014-10-31

Oct 31, 2014 ... A comprehensive overview and some of the theoretical attempts towards understanding heavy flavour hadron spectroscopy are presented. Apart from the conventional quark structure (quark, antiquarks structure for the mesons and three-quarks structure of baryons) of hadrons, multiquark hadrons the ...

Combination of same-side with opposite-side flavour tagging

CERN Document Server

Calvo, M; Musy, M

2010-01-01

A considerable number of CP violation measurements require the most possible accurate knowledge of the flavour at production of the reconstructed $B$ meson. The performance of different flavour tagging methods will be measured from control channels. One of the possible tagging methods that can be used is the one known as $Same Side kaon$. In this note we present how to calibrate the response of the tagging algorithms using the data and combine the result with the so called $Opposite Side tagging$. Also trigger and selection effects are briefly discussed.

CP violation, flavour violation and fermion mass relations in some horizontal gauge theories

International Nuclear Information System (INIS)

Shanker, O.

1981-01-01

Six quark horizontal gauge models incorporating a natural suppression mechanism for diagonal flavour-changing currents are considered. Some interesting possibilities for CP violation, flavour violation, fermion mass and mixing angle relation in these models are studied. (author)

Microwave-Assisted Solvent-Free Synthesis of Zeolitic Imidazolate Framework-67

Directory of Open Access Journals (Sweden)

Heng Zhang

2016-01-01

Full Text Available A microporous metal-organic framework (MOF, cobalt-based zeolitic imidazolate framework-67 (ZIF-67, was synthesized by the combination of solvent-free hand-mill and microwave irradiation, without any organic solvent and within 30 minutes. The hand-milling process can mix the reactants well by the virtue of high moisture/water absorption capacity of reactants. In addition, the outstanding electromagnetic wave absorption capability of cobalt leads to efficient conversion to MOF structures before carbonization. The obtained ZIF-67 possesses high surface area and micropore volume.

Naphtha evaporation from oil sands tailings ponds

Energy Technology Data Exchange (ETDEWEB)

Kasperski, K.; Munoz, V.; Mikula, R. [Natural Resources Canada, Devon, AB (Canada). CANMET Western Research Centre

2010-07-01

The environmental impacts of volatile organic compounds (VOCs) from oil sands tailings ponds must be considered when evaluating new oil sands mining and extraction operations. Studies have suggested that only 40 percent of the solvent sent to tailings ponds is available to the environment, while the rest is irreversibly trapped. The recovery of hydrocarbons from oil sands froth process water is low. This PowerPoint presentation discussed a method of distinguishing between water and hydrocarbons at low temperatures. Samples were heated to 246 degrees C at 15 degrees C and held for 10 minutes. Heating was then resumed at 750 degrees C and held for 10 minutes in a pyrolysis phase, then cooled and reheated with an oxygen addition. The method demonstrated that the diluent distribution between the solids and water phases is misinterpreted as diluent that will evaporate, and diluent that will not evaporate. The study concluded by suggesting that the definition of recoverable and unrecoverable hydrocarbon should be re-termed as easily recoverable, and difficult to recover. tabs., figs.

Ultrasonication-Assisted Solvent Extraction of Quercetin Glycosides from ‘Idared’ Apple Peels

Directory of Open Access Journals (Sweden)

Gwendolyn M. Huber

2011-11-01

Full Text Available Quercetin and quercetin glycosides are physiologically active flavonol molecules that have been attributed numerous health benefits. Recovery of such molecules from plant matrices depends on a variety of factors including polarity of the extraction solvent. Among the solvents of a wide range of dielectric constants, methanol recovered the most quercetin and its glycosides from dehydrated ‘Idared’ apple peels. When ultra-sonication was employed to facilitate the extraction, exposure of 15 min of ultrasound wavelengths of dehydrated apple peel powder in 80% to 100% (v/v methanol in 1:50 (w:v solid to solvent ratio provided the optimum extraction conditions for quercetin and its glycosides. Acidification of extraction solvent with 0.1% (v/v or higher concentrations of HCl led to hydrolysis of naturally occurring quercetin glycosides into the aglycone as an extraction artifact.

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 226 (FGE.226): Consideration of genotoxicity data on one α,β-unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19 by EFSA

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of one flavouring substance from subgroup 1.1.1(b) of FGE.19 in the Flavouring Group Evaluation 226. The Flavour Industry has provi...

Application of Electrostatic Extrusion – Flavour Encapsulation and Controlled Release

OpenAIRE

Manojlovic, Verica; Rajic, Nevenka; Djonlagic, Jasna; Obradovic, Bojana; Nedovic, Viktor; Bugarski, Branko

2008-01-01

The subject of this study was the development of flavour alginate formulations aimed for thermally processed foods. Ethyl vanilline was used as the model flavour compound. Electrostatic extrusion was applied for the encapsulation of ethyl vanilline in alginate gel microbeads. The obtained microbeads with approx. 10 % w/w of ethyl vanilline encapsulated in about 2 % w/w alginate were uniformly sized spheres of about 450 ?m. Chemical characterization by H-NMR spectroscopy revealed that the algi...

Controlled flavour changing neutral couplings in two Higgs Doublet models

Energy Technology Data Exchange (ETDEWEB)

Alves, Joao M.; Branco, Gustavo C.; Nebot, Miguel [Instituto Superior Tecnico (IST), Lisboa Univ., Departamento de Fisica e Centro de Fisica Teorica de Particulas (CFTP), Lisboa (Portugal); Botella, Francisco J.; Cornet-Gomez, Fernando [Universitat de Valencia-CSIC, Departament de Fisica Teorica y IFIC, Burjassot (Spain)

2017-09-15

We propose a class of two Higgs doublet models where there are flavour changing neutral currents (FCNC) at tree level, but under control due to the introduction of a discrete symmetry in the full Lagrangian. It is shown that in this class of models, one can have simultaneously FCNC in the up and down sectors, in contrast to the situation encountered in the renormalisable and minimal flavour violating 2HDM models put forward by Branco et al. (Phys Lett B 380:119, 1996). The intensity of FCNC is analysed and it is shown that in this class of models one can respect all the strong constraints from experiment without unnatural fine-tuning. It is pointed out that the additional sources of flavour and CP violation are such that they can enhance significantly the generation of the Baryon asymmetry of the Universe, with respect to the standard model. (orig.)

Children's liking and wanting of snack products: Influence of shape and flavour

Directory of Open Access Journals (Sweden)

Liem Djin G

2009-07-01

Full Text Available Abstract Background Children's food choices are guided by their preferences. However, these preferences may change due to repeated exposure. Methods This study investigated children's (n = 242, 7–12 yrs-old liking and wanting for snacks over 3 weeks of daily consumption. The snacks differed in size (small vs large or flavour (sweet vs sweet-sour. Two conditions were designed: 1 a monotonous group in which children continuously consumed the same snack across the 3 weeks, and 2 a free choice group in which children were allowed to freely choose amongst 3 different flavours of the snack each day during 3 weeks. Results Shape influenced long-term liking, i.e. small shaped snacks remained stable in liking over repeated consumption, whereas large shaped snacks with the same flavour decreased in liking. Mean wanting ratings for all snack products decreased over 3 weeks daily consumption. Flavour did not significantly influence liking and wanting over time. The ability to freely choose amongst different flavours tended to decrease children's liking (p Conclusion Wanting rather than liking was most affected by repeated daily consumption of snack foods over three weeks. In order to increase the likelihood that children will repeatedly eat a food product, smaller sized healthy snacks are preferred to larger sized snacks. Future research should focus on stabilizing wanting over repeated consumption.

Flavour Physics in the LHC Era

International Nuclear Information System (INIS)

Buras, A.

2011-01-01

This decade will allow to improve the resolution of the short distance scales by at least an order of magnitude, extending the picture of fundamental physics down to scales 5 x 10 -20 with the help of the LHC. Further resolution down to scales as short as 10 -21 should be possible with the help of high precision experiments in which flavour violating processes will play a prominent role. Will this increase in resolution allow us to see new particles (new animalcula) similarly to what Antoni van Leeuvenhoek saw by discovering bacteria in 1676? The basic question for particle physics is how these new animalcula will look like and which difficulties of the Standard Model (SM) they will help us to solve and which new puzzles and problems they will bring with them. I will describe what role flavour physics will play in these exciting times provided this new world is animalculated. (author)

Flavour physics and CP violation

Indian Academy of Sciences (India)

It is well known that the study of flavour physics and CP violation is very important to critically test the Standard Model and to look for possible signature of new physics beyond it. The observation of CP violation in kaon system in 1964 has ignited a lot of experimental and theoretical efforts to understand its origin and to look ...

'Onium' new flavour identification

International Nuclear Information System (INIS)

Aubert, J.J.

1979-01-01

There are possibly new flavours appearing in the future LEP energy range. These new quarks might be observed as 'onium' (bump in the cross-section, observation of a sudden change of sphericity of the events...) or associated with old quarks in meson-like states qQ (mass peak observed in the Z decay, semi-leptonic cascade decay, sphericity change associated with semi-leptonic decay) or finally by an increase of R(sigmasub(hadronic)/sigmasub(μμ)). (Auth.)

Effects of solvent volatilization time on the bond strength of etch-and-rinse adhesive to dentin using conventional or deproteinization bonding techniques

Directory of Open Access Journals (Sweden)

José Aginaldo de Sousa Júnior

2015-08-01

Full Text Available Objectives This study determined the effect of the air-stream application time and the bonding technique on the dentin bond strength of adhesives with different solvents. Furthermore, the content and volatilization rate of the solvents contained in the adhesives were also evaluated. Materials and Methods Three adhesive systems with different solvents (Stae, SDI, acetone; XP Bond, Dentsply De Trey, butanol; Ambar, FGM, ethanol were evaluated. The concentrations and evaporation rates of each adhesive were measured using an analytical balance. After acid-etching and rinsing, medium occlusal dentin surfaces of human molars were kept moist (conventional or were treated with 10% sodium hypochlorite for deproteinization. After applying adhesives over the dentin, slight air-stream was applied for 10, 30 or 60 sec. Composite cylinders were built up and submitted to shear testing. The data were submitted to ANOVA and Tukey's test (α = 0.05. Results Stae showed the highest solvent content and Ambar the lowest. Acetone presented the highest evaporation rate, followed by butanol. Shear bond strengths were significantly affected only by the factors of 'adhesive' and 'bonding technique' (p < 0.05, while the factor 'duration of air-stream' was not significant. Deproteinization of dentin increased the bond strength (p < 0.05. Stae showed the lowest bond strength values (p < 0.05, while no significant difference was observed between XP Bond and Ambar. Conclusions Despite the differences in content and evaporation rate of the solvents, the duration of air-stream application did not affect the bond strength to dentin irrespective of the bonding technique.

Flavour violation in gauge-mediated supersymmetry breaking models: Experimental constraints and phenomenology at the LHC

International Nuclear Information System (INIS)

Fuks, Benjamin; Herrmann, Bjoern; Klasen, Michael

2009-01-01

We present an extensive analysis of gauge-mediated supersymmetry breaking models with minimal and non-minimal flavour violation. We first demonstrate that low-energy, precision electroweak, and cosmological constraints exclude large 'collider-friendly' regions of the minimal parameter space. We then discuss various possibilities how flavour violation, although naturally suppressed, may still occur in gauge-mediation models. The introduction of non-minimal flavour violation at the electroweak scale is shown to relax the stringent experimental constraints, so that benchmark points, that are also cosmologically viable, can be defined and their phenomenology, i.e. squark and gaugino production cross sections with flavour violation, at the LHC can be studied

Deposition of organic dyes for dye-sensitized solar cell by using matrix-assisted pulsed laser evaporation

Directory of Open Access Journals (Sweden)

Chih-Ping Yen

2016-08-01

Full Text Available The deposition of various distinct organic dyes, including ruthenium complex N3, melanin nanoparticle (MNP, and porphyrin-based donor-π-acceptor dye YD2-o-C8, by using matrix-assisted pulsed laser evaporation (MAPLE for application to dye-sensitized solar cell (DSSC is investigated systematically. It is found that the two covalently-bonded organic molecules, i.e., MNP and YD2-o-C8, can be transferred from the frozen target to the substrate with maintained molecular integrity. In contrast, N3 disintegrates in the process, presumably due to the lower bonding strength of metal complex compared to covalent bond. With the method, DSSC using YD2-o-C8 is fabricated, and an energy conversion efficiency of 1.47% is attained. The issue of the low penetration depth of dyes deposited by MAPLE and the possible resolution to it are studied. This work demonstrates that MAPLE could be an alternative way for deposition of organic dyes for DSSC.

Hydroxyapatite thin films grown by pulsed laser deposition and matrix assisted pulsed laser evaporation: Comparative study

Science.gov (United States)

Popescu-Pelin, G.; Sima, F.; Sima, L. E.; Mihailescu, C. N.; Luculescu, C.; Iordache, I.; Socol, M.; Socol, G.; Mihailescu, I. N.

2017-10-01

Pulsed Laser Deposition (PLD) and Matrix Assisted Pulsed Laser Evaporation (MAPLE) techniques were applied for growing hydroxyapatite (HA) thin films on titanium substrates. All experiments were conducted in a reaction chamber using a KrF* excimer laser source (λ = 248 nm, τFWHM ≈ 25 ns). Half of the samples were post-deposition thermally treated at 500 °C in a flux of water vapours in order to restore crystallinity and improve adherence. Coating surface morphologies and topographies specific to the deposition method were evidenced by scanning electron, atomic force microscopy investigations and profilometry. They were shown to depend on deposition technique and also on the post-deposition treatment. Crystalline structure of the coatings evaluated by X-ray diffraction was improved after thermal treatment. Biocompatibility of coatings, cellular adhesion, proliferation and differentiation tests were conducted using human mesenchymal stem cells (MSCs). Results showed that annealed MAPLE deposited HA coatings were supporting MSCs proliferation, while annealed PLD obtained films were stimulating osteogenic differentiation.

Deposition of organic dyes for dye-sensitized solar cell by using matrix-assisted pulsed laser evaporation

Energy Technology Data Exchange (ETDEWEB)

Yen, Chih-Ping [Department of Physics, National Taiwan University, Taipei 106, Taiwan (China); Institute of Atomic and Molecular Sciences, Academia Sinica, Taipei 106, Taiwan (China); Yu, Pin-Feng [Institute of Atomic and Molecular Sciences, Academia Sinica, Taipei 106, Taiwan (China); Department of Physics, National Chung Cheng University, Chiayi 621, Taiwan (China); Wang, Jyhpyng [Department of Physics, National Taiwan University, Taipei 106, Taiwan (China); Institute of Atomic and Molecular Sciences, Academia Sinica, Taipei 106, Taiwan (China); Department of Physics, National Central University, Taoyuan 320, Taiwan (China); Lin, Jiunn-Yuan [Department of Physics, National Chung Cheng University, Chiayi 621, Taiwan (China); Chen, Yen-Mu [SuperbIN Co., Ltd., Taipei 114, Taiwan (China); Chen, Szu-yuan, E-mail: sychen@ltl.iams.sinica.edu.tw [Institute of Atomic and Molecular Sciences, Academia Sinica, Taipei 106, Taiwan (China); Department of Physics, National Central University, Taoyuan 320, Taiwan (China)

2016-08-15

The deposition of various distinct organic dyes, including ruthenium complex N3, melanin nanoparticle (MNP), and porphyrin-based donor-π-acceptor dye YD2-o-C8, by using matrix-assisted pulsed laser evaporation (MAPLE) for application to dye-sensitized solar cell (DSSC) is investigated systematically. It is found that the two covalently-bonded organic molecules, i.e., MNP and YD2-o-C8, can be transferred from the frozen target to the substrate with maintained molecular integrity. In contrast, N3 disintegrates in the process, presumably due to the lower bonding strength of metal complex compared to covalent bond. With the method, DSSC using YD2-o-C8 is fabricated, and an energy conversion efficiency of 1.47% is attained. The issue of the low penetration depth of dyes deposited by MAPLE and the possible resolution to it are studied. This work demonstrates that MAPLE could be an alternative way for deposition of organic dyes for DSSC.

The role of flavon cross couplings in leptonic flavour mixing

Energy Technology Data Exchange (ETDEWEB)

Pascoli, Silvia [Institute for Particle Physics Phenomenology, Department of Physics, Durham University,South Road, Durham DH1 3LE (United Kingdom); Zhou, Ye-Ling [Institute for Particle Physics Phenomenology, Department of Physics, Durham University,South Road, Durham DH1 3LE (United Kingdom); Center for High Energy Physics, Peking University,No. 5 Yiheyuan Road, Beijing 100080 (China)

2016-06-13

In models with discrete flavour symmetries, flavons are critical to realise specific flavour structures. Leptonic flavour mixing originates from the misalignment of flavon vacuum expectation values which respect different residual symmetries in the charged lepton and neutrino sectors. Flavon cross couplings are usually forbidden, in order to protect these symmetries. Contrary to this approach, we show that cross couplings can play a key role and give raise to necessary corrections to flavour-mixing patterns, including a non-zero value for the reactor angle and CP violation. For definiteness, we present two models based on A{sub 4}. In the first model, all flavons are assumed to be real or pseudo-real, with 7 real degrees of freedom in the flavon sector in total. A sizable reactor angle associated with nearly maximal CP violation is achieved, and, as both originate from the same cross coupling, a sum rule results with a precise prediction for the value of the Dirac CP-violating phase. In the second model, the flavons are taken to be complex scalars, which can be connected with supersymmetric models and multi-Higgs models. The complexity properties of flavons provide new sources for generating the reactor angle. Models in this new approach introduce very few degrees of freedom beyond the Standard Model and can be more economical than those in the framework of extra dimension or supersymmetry.

Influence of evaporation and solvent mixtures on the absorption of toluene and n-butanol in human skin in vitro.

Science.gov (United States)

Boman, A; Maibach, H I

2000-03-01

The influence of forced ventilation on the percutaneous absorption of butanol and toluene was studied in vitro. Human skin was exposed to the neat solvents and the solvents in binary mixtures with each other and in ternary mixtures with chloroform:methanol. The exposure was either unventilated or ventilated with various flow rates. At the ventilated exposure the skin absorption of all solvents and solvent mixtures was markedly reduced compared to unventilated exposure. Exposure with solvent mixtures increased the amounts of solvent absorbed as well as absorption rates. The absorption of the butanol component was most influenced. Increase in absorption was 11 to 9 times depending on whether toluene or chloroform/methanol was cosolvent. There was also an interindividual variation of absorption rate, varying with a factor of 3.5 for toluene and 4.3 for n-butanol within the 3 skin donors used. Skin absorption of volatile organic solvents at continuous ventilated conditions is related to their volatility and to the ventilation rate.A sufficient workplace ventilation is an important occupational hygienic measure not only to reduce exposure via respiration but to reduce absorption via the skin of volatile compounds as well.

Analysis of polycyclic aromatic hydrocarbons in water and beverages using membrane-assisted solvent extraction in combination with large volume injection-gas chromatography-mass spectrometric detection.

Science.gov (United States)

Rodil, Rosario; Schellin, Manuela; Popp, Peter

2007-09-07

Membrane-assisted solvent extraction (MASE) in combination with large volume injection-gas chromatography-mass spectrometry (LVI-GC-MS) was applied for the determination of 16 polycyclic aromatic hydrocarbons (PAHs) in aqueous samples. The MASE conditions were optimized for achieving high enrichment of the analytes from aqueous samples, in terms of extraction conditions (shaking speed, extraction temperature and time), extraction solvent and composition (ionic strength, sample pH and presence of organic solvent). Parameters like linearity and reproducibility of the procedure were determined. The extraction efficiency was above 65% for all the analytes and the relative standard deviation (RSD) for five consecutive extractions ranged from 6 to 18%. At optimized conditions detection limits at the ng/L level were achieved. The effectiveness of the method was tested by analyzing real samples, such as river water, apple juice, red wine and milk.

Nanoparticle and nanorod films deposited by matrix assisted pulsed laser evaporation

Science.gov (United States)

Caricato, A. P.; Cesaria, M.; Luches, A.; Martino, M.

2012-07-01

The promising results obtained with the MAPLE-deposition of nanostructured thin films, to be used in different fields, are reviewed. Nanoparticles (TiO2, SnO2, CdS) and nanorods (TiO2) with well defined dimensions were suspended in appropriate solvents (distilled water, toluene) with low concentration (1wt% or less). The solutions were flash frozen at the liquid nitrogen temperature to form the targets to be laser irradiated. The MAPLE process allowed a successful transfer from the target to rough and flat substrates, preserving the starting composition and crystalline phase of the nanostructures in a wide range of experimental conditions. In contrast, a careful choice of the laser fluence is mandatory to avoid shape modifications. Growth of metal nanoparticles with a low dispersion in size was also obtained by the MAPLE technique, starting from target solutions of a metallorganic element (AcPd) diluted in different solvents (acetone, diethyl ether). It seems that selecting the solvent with appropriate values of viscosity and boiling temperatures, it is possible to modulate the nanoparticles size. Most of the deposited nanostructured films were tested as sensing elements for gas sensors.

Exposures to Conditioned Flavours with Different Hedonic Values Induce Contrasted Behavioural and Brain Responses in Pigs

Science.gov (United States)

Clouard, Caroline; Jouhanneau, Mélanie; Meunier-Salaün, Marie-Christine; Malbert, Charles-Henri; Val-Laillet, David

2012-01-01

This study investigated the behavioural and brain responses towards conditioned flavours with different hedonic values in juvenile pigs. Twelve 30-kg pigs were given four three-day conditioning sessions: they received three different flavoured meals paired with intraduodenal (i.d.) infusions of 15% glucose (FGlu), lithium chloride (FLiCl), or saline (control treatment, FNaCl). One and five weeks later, the animals were subjected to three two-choice feeding tests without reinforcement to check the acquisition of a conditioned flavour preference or aversion. In between, the anaesthetised pigs were subjected to three 18FDG PET brain imaging coupled with an olfactogustatory stimulation with the conditioned flavours. During conditioning, the pigs spent more time lying inactive, and investigated their environment less after the FLiCl than the FNaCl or FGlu meals. During the two-choice tests performed one and five weeks later, the FNaCl and FGlu foods were significantly preferred over the FLICl food even in the absence of i.d. infusions. Surprisingly, the FNaCl food was also preferred over the FGlu food during the first test only, suggesting that, while LiCl i.d. infusions led to a strong flavour aversion, glucose infusions failed to induce flavour preference. As for brain imaging results, exposure to aversive or less preferred flavours triggered global deactivation of the prefrontal cortex, specific activation of the posterior cingulate cortex, as well as asymmetric brain responses in the basal nuclei and the temporal gyrus. In conclusion, postingestive visceral stimuli can modulate the flavour/food hedonism and further feeding choices. Exposure to flavours with different hedonic values induced metabolism differences in neural circuits known to be involved in humans in the characterization of food palatability, feeding motivation, reward expectation, and more generally in the regulation of food intake. PMID:22685528

Exposures to conditioned flavours with different hedonic values induce contrasted behavioural and brain responses in pigs.

Directory of Open Access Journals (Sweden)

Caroline Clouard