Status of the Super-B factory Design

CERN Document Server

Wittmer, W; Chao, A; Novokhatski, A; Nosochkov, Y; Seeman, J; Sullivan, M K; Wienands, U; Weathersby, S; Bogomyagkov, A V; Levichev, E; Nikitin, S; Piminov, P; Shatilov, D; Sinyatkin, S; Vobly, P; Okunev, I N; Bolzon, B; Brunetti, L; Jeremie, A; Biagini, M E; Boni, R; Boscolo, M; Demma, T; Drago, A; Esposito, M; Guiducci, S; Liuzzo, S; Preger, M; Raimondi, P; Tomassini, S; Zobov, M; Paoloni, E; Fabbricatore, P; Musenich, R; Farinon, S; Bettoni, S; Poirier, F; Rimbault, C; Variola, A; Baylac, M; Bourrion, O; Monseu, N; Vescovi, C; Chance, A

2011-01-01

The SuperB international team continues to optimize the design of an electron-positron collider, which will allow the enhanced study of the origins of flavor physics. The project combines the best features of a linear collider (high single-collision luminosity) and a storage-ring collider (high repetition rate), bringing together all accelerator physics aspects to make a very high luminosity of 10$^{36}$ cm$^{-2}$ sec$^{-1}$. This asymmetric-energy collider with a polarized electron beam will produce hundreds of millions of B-mesons at the $\\Upsilon$(4S) resonance. The present design is based on extremely low emittance beams colliding at a large Piwinski angle to allow very low $\\beta_y^\\star$ without the need for ultra short bunches. Use of crab-waist sextupoles will enhance the luminosity, suppressing dangerous resonances and allowing for a higher beam-beam parameter. The project has flexible beam parameters, improved dynamic aperture, and spin-rotators in the Low Energy Ring for longitudinal polarization o...

Development of a B-flavor tagging algorithm for the Belle II experiment

Energy Technology Data Exchange (ETDEWEB)

Abudinen, Fernando; Li Gioi, Luigi [Max-Planck-Institut fuer Physik Muenchen (Germany); Gelb, Moritz [Karlsruher Institut fuer Technologie (Germany)

2015-07-01

The high luminosity SuperB-factory SuperKEKB will allow a precision measurement of the time-dependent CP violation parameters in the B-meson system. The analysis requires the reconstruction of one of the two exclusively produced neutral B mesons to a CP eigenstate and the determination of the flavor of the other one. Because of the high amount of decay possibilities, full reconstruction of the tagging B is not feasible. Consequently, inclusive methods that utilize flavor specific signatures of B decays are employed. The algorithm is based on multivariate methods and follows the approach adopted by BaBar. It proceeds in three steps: the track level, where the most probable target track is selected for each decay category; the event level, where the flavor specific signatures of the selected targets are analyzed; and the combiner, where the results of all categories are combined into the final output. The framework has been completed reaching a tagging efficiency of ca. 25%. A comprehensive optimization is being launched in order to increase the efficiency. This includes studies on the categories, the method-specific parameters and the kinematic variables. An overview of the algorithm is presented together with the results at the current status.

Concept of data storage prototype for Super-C-Tau factory detector

International Nuclear Information System (INIS)

Maximov, D.A.

2017-01-01

The physics program of experiments at the Super- c τ factory with a peak luminosity of 10 35 cm −2 s −1 leads to high requrements for Data Acquisition and Data Storage systems. Detector data storage is one of the key component of the detector infrastructure, so it must be reliable, highly available and fault tolerant shared storage. It is mostly oriented (from end user point of view) for sequential but mixed read and write operations and is planed to store large data blocks (files). According to CDR of Super-C-Tau factory detector data storage must have very high performance (up to 1 Tbps in both directions simultaneously) and have significant volume (tens and hundreds of Petabytes). It is decided to build a series of prototypes with growing capabilities to investigate storage and neighboring technologies. First prototype of data storage is aimed to develop and test basic components of detector data storage system such as storage devices, networks and software. This prototype is designed to be capable to work with data rate of order 10 Gbps. It is estimated that about 5 modern computers with about 50 disks in total should be enough to archive required performance. The prototype will be based on Ceph storage technology. Ceph is a distributed storage system which allows to create storage solutions with very flexible design, high availability and scalability.

Complete genome sequence of Clostridium butyricum JKY6D1 isolated from the pit mud of a Chinese flavor liquor-making factory.

Science.gov (United States)

Li, Changrun; Wang, Yansheng; Xie, Guopai; Peng, Bing; Zhang, Baonian; Chen, Wei; Huang, Xunduan; Wu, Hang; Zhang, Buchang

2016-02-20

Clostridium butyricum is an important fragrance-producing bacterium in the traditional Chinese flavor liquor-making industry. Here the complete genome sequence of C. butyricum JKY6D1 isolated from the pit mud of a Chinese flavor liquor-making factory is presented. The genome is 4,618,327bp with the GC content of 28.74% and a plasmid of 8060bp. This is the first complete genome sequence of C. butyricum strains available so far. Copyright © 2016 Elsevier B.V. All rights reserved.

SuperB: Next-Generation e+e− B-factory Collider

CERN Document Server

Novokhatski, A; Chao, A; Nosochkov, Y; Seeman, J T; Sullivan, M K; Wienands, J T; Wittmer, W; Baylac, M A; Bourrion, O; Monseu, N; Vescovi, C; Bettoni, S; Biagini, M E; Boni, R; Boscolo, M; Demma, T; Drago, A; Esposito, M; Guiducci, S; Preger, M A; Raimondi, P; Tomassini, S; Zobov, M; Bogomyagkov, A V; Nikitin, S A; Piminov, P A; Shatilov, D N; Sinyatkin, S V; Vobly, P; Bolzon, B; Brunetti, L; Jeremie, A; A. Chancé; Fabbricatore, P; Farinon, S; Musenich, R; Liuzzo, S M; Paoloni, E; Okunev, I N; Poirier, F; Rimbault, C; Variola, A

2011-01-01

The SuperB international team continues to optimize the design of an electron-positron collider, which will allow the enhanced study of the origins of flavor physics. The project combines the best features of a linear collider (high single-collision luminosity) and a storage-ring collider (high repetition rate), bringing together all accelerator physics aspects to make a very high luminosity of 1036 cm-2 s-1. This asymmetric-energy collider with a polarized electron beam will produce hundreds of millions of B-mesons at the Y(4S) resonance. The present design is based on extremely low emittance beams colliding at a large Piwinski angle to allow very low ßy* without the need for ultra short bunches. Use of crab-waist sextupoles will enhance the luminosity, suppressing dangerous resonances and allowing for a higher beam-beam parameter. The project has flexible beam parameters, improved dynamic aperture, and spin-rotators in the Low Energy Ring for longitudinal polarization of the electron beam at the Interactio...

LARGE SUPER-FAST ROTATOR HUNTING USING THE INTERMEDIATE PALOMAR TRANSIENT FACTORY

Energy Technology Data Exchange (ETDEWEB)

Chang, Chan-Kao; Lin, Hsing-Wen; Ip, Wing-Huen [Institute of Astronomy, National Central University, Jhongli, Taiwan (China); Prince, Thomas A.; Kulkarni, Shrinivas R.; Levitan, David [Division of Physics, Mathematics and Astronomy, California Institute of Technology, Pasadena, CA 91125 (United States); Laher, Russ; Surace, Jason, E-mail: rex@astro.ncu.edu.tw [Spitzer Science Center, California Institute of Technology, M/S 314-6, Pasadena, CA 91125 (United States)

2016-12-01

In order to look for large super-fast rotators, in late 2014 and early 2015, five dedicated surveys covering ∼188 deg{sup 2} in the ecliptic plane have been carried out in the R -band, with ∼10 minute cadence using the intermediate Palomar Transient Factory. Among 1029 reliable rotation periods obtained from the surveys, we discovered 1 new large super-fast rotator, (40511) 1999 RE88, and 18 other candidates. (40511) 1999 RE88 is an S-type inner main-belt asteroid with a diameter of D  = 1.9 ± 0.3 km, a rotation period of P  = 1.96 ± 0.01 hr, and a light curve amplitude of Δ m  ∼ 1.0 mag. To maintain such fast rotation, an internal cohesive strength of ∼780 Pa is required. Combining all known large super-fast rotators, their cohesive strengths all fall in the range of 100–1000 Pa of lunar regolith. However, the number of large super-fast rotators seems to be far less than the whole asteroid population. This might indicate a peculiar asteroid group for them. Although the detection efficiency for a long rotation period is greatly reduced due to our two-day observation time span, the spin-rate distributions of this work show consistent results with Chang et al. (2015), after considering the possible observational bias in our surveys. It shows a number decrease with an increase of spin rate for asteroids with a diameter of 3 ⩽  D  ⩽ 15 km, and a number drop at a spin rate of f  = 5 rev day{sup −1} for asteroids with D  ⩽ 3 km.

International Scoping Study (ISS) for a future neutrino factory and Super-Beam facility. Detectors and flux instrumentation for future neutrino facilities

International Nuclear Information System (INIS)

Abe, T; Aihara, H; Andreopoulos, C; Ankowski, A; Badertscher, A; Battistoni, G; Blondel, A; Bouchez, J; Bross, A; Ellis, M; Bueno, A; Camilleri, L; Campagne, J E; Cazes, A; Cervera-Villanueva, A; De Lellis, G; Di Capua, F; Ereditato, A; Esposito, L S

2009-01-01

This report summarises the conclusions from the detector group of the International Scoping Study of a future Neutrino Factory and Super-Beam neutrino facility. The baseline detector options for each possible neutrino beam are defined as follows: 1. A very massive (Megaton) water Cherenkov detector is the baseline option for a sub-GeV Beta Beam and Super Beam facility. 2. There are a number of possibilities for either a Beta Beam or Super Beam (SB) medium energy facility between 1-5 GeV. These include a totally active scintillating detector (TASD), a liquid argon TPC or a water Cherenkov detector. 3. A 100 kton magnetized iron neutrino detector (MIND) is the baseline to detect the wrong sign muon final states (golden channel) at a high energy (20-50 GeV) neutrino factory from muon decay. A 10 kton hybrid neutrino magnetic emulsion cloud chamber detector for wrong sign tau detection (silver channel) is a possible complement to MIND, if one needs to resolve degeneracies that appear in the δ-θ 13 parameter space.

Rare B decays at B factories

International Nuclear Information System (INIS)

Trabelsi, Karim

2010-01-01

Radiative and Electroweak Penguin Decays are Flavor Changing Neutral Currents (FCNC) occurring in the Standard Model only at the loop level. They are characterized by high sensitivity to New Physics (they can appear in the loop with size comparable to leading SM contributions) and they are Complementary to the direct production of new particles expected at LHC. Huge datasets collected at the two B- factories, BaBar and Belle, have made it possible to explore precisely these decays in exclusive channels and inclusive measurements. b →sγ, b→dγ, b→s l + l - , B + →τν, B→Dτν etc measured provide tests of SM predictions and interesting BSM constraints: Charged Higgs bounds from b →sγ, B + →τν, B + →Dτν; Constraints on Wilson coefficients C 7 , C 9 and C 10 ; and Constraints on |V td |/|V ts |. They provide interesting signatures: B(B + →τ + ν) direct measurement versus CKM fit; and large forward-backward asymmetry of K* l + l - . Final Belle/BaBar data samples are yet to be analyzed and even more interesting results are expected at Super B factories with two orders of magnitude larger data samples

Flavor Tagging with Deep Neural Networks at Belle II

CERN Multimedia

CERN. Geneva

2017-01-01

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

(S3)3 theories of flavor

International Nuclear Information System (INIS)

Carone, C.D.

1996-07-01

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

FastSim: A Fast Simulation for the SuperB Detector

International Nuclear Information System (INIS)

Andreassen, R; Sokoloff, M; Arnaud, N; Burmistrov, L; Brown, D N; Carlson, J; Gaponenko, I; Suzuki, A; Cheng, C-h; Simone, A Di; Manoni, E; Perez, A; Walsh, J; Rama, M; Roberts, D; Rotondo, M; Simi, G

2011-01-01

We have developed a parameterized (fast) simulation for detector optimization and physics reach studies of the proposed SuperB Flavor Factory in Italy. Detector components are modeled as thin sections of planes, cylinders, disks or cones. Particle-material interactions are modeled using simplified cross-sections and formulas. Active detectors are modeled using parameterized response functions. Geometry and response parameters are configured using xml files with a custom-designed schema. Reconstruction algorithms adapted from BaBar are used to build tracks and clusters. Multiple sources of background signals can be merged with primary signals. Pattern recognition errors are modeled statistically by randomly misassigning nearby tracking hits. Standard BaBar analysis tuples are used as an event output. Hadronic B meson pair events can be simulated at roughly 10Hz.

FastSim: A Fast Simulation for the SuperB Detector

Science.gov (United States)

Andreassen, R.; Arnaud, N.; Brown, D. N.; Burmistrov, L.; Carlson, J.; Cheng, C.-h.; Di Simone, A.; Gaponenko, I.; Manoni, E.; Perez, A.; Rama, M.; Roberts, D.; Rotondo, M.; Simi, G.; Sokoloff, M.; Suzuki, A.; Walsh, J.

2011-12-01

We have developed a parameterized (fast) simulation for detector optimization and physics reach studies of the proposed SuperB Flavor Factory in Italy. Detector components are modeled as thin sections of planes, cylinders, disks or cones. Particle-material interactions are modeled using simplified cross-sections and formulas. Active detectors are modeled using parameterized response functions. Geometry and response parameters are configured using xml files with a custom-designed schema. Reconstruction algorithms adapted from BaBar are used to build tracks and clusters. Multiple sources of background signals can be merged with primary signals. Pattern recognition errors are modeled statistically by randomly misassigning nearby tracking hits. Standard BaBar analysis tuples are used as an event output. Hadronic B meson pair events can be simulated at roughly 10Hz.

The breaking of flavor democracy in the quark sector

Science.gov (United States)

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

2017-09-01

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

The Impact of SuperB on Flavor Physics

International Nuclear Information System (INIS)

Meadows, B.

2012-01-01

This report provides a succinct summary of the physics programme of SuperB, and describes that potential in the context of experiments making measurements in flavour physics over the next 10 to 20 years. Detailed comparisons are made with Belle II and LHCb, the other B physics experiments that will run in this decade. SuperB will play a crucial role in defining the landscape of flavour physics over the next 20 years. SuperB is an approved high luminosity e + e - collider intended to search for indirect and some direct signs of new physics (NP) at low energy, while at the same time, enabling precision tests of the Standard Model (SM). This experiment will be built at a new laboratory on the Tor Vergata campus near Rome, Italy named after Nicola Cabibbo. The project has been described in a Conceptual Design Report, and more recently by a set of three white papers on the accelerator, detector, and physics programme. The main focus of the physics programme rests in the study of so-called Golden Modes, these are decay channels that provide access to measurements of theoretically clean observables that can provide both stringent constraints on models of NP, and precision tests of the SM. A number of ancillary measurements that remain important include those with observables that may not be theoretically clean, and those that can be used to provide stringent constraints on the SM but are not sensitive to NP. The remainder of this section introduces SuperB before discussing the golden modes for SuperB, precision CKM measurement modes, and an outline of the rest of this report.

Flavor Democracy in Particle Physics

International Nuclear Information System (INIS)

Sultansoy, Saleh

2007-01-01

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

Photon factory activity report, 1993

International Nuclear Information System (INIS)

1994-01-01

This issue is the annual report of the Photon Factory, National Laboratory of High Energy Physics. First the outline of the Photon Factory is presented. Injector linac, light source, beamlines and instrumentation, synchrotron radiation facility at the Tristan accumulation ring, and the Tristan super light facility are described in detail. The facility is open to researchers. The user's reports are collected as well. (J.P.N.)

Photon factory activity report, 1992

International Nuclear Information System (INIS)

1993-01-01

This issue is the annual report of the Photon Factory, National laboratory of High Energy Physics. First, the outline of the Photon Factory is presented. Injector linac, light source, beamlines and instrumentation, the Tristan synchrotron radiation facility at the accumulation ring, and the Tristan super light facility are described in detail. The facility is open to researchers. The user's reports are collected as well. (J.P.N.) (435 refs.)

Unquenched flavor on the Higgs branch

International Nuclear Information System (INIS)

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

2016-01-01

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

The Injection System of the INFN-SuperB Factory Project: Preliminary Design

Energy Technology Data Exchange (ETDEWEB)

Boni, Roberto; /INFN, Rome; Guiducci, Susanna; /INFN, Rome; Preger, Miro; /INFN, Rome; Raimondi, Pantaleo; /INFN, Rome; Chance, Antoine; /Saclay; Dadoun, Olivier; /Orsay, LAL; Poirier, Freddy; /Orsay, LAL; Variola, Alessandro; /Orsay, LAL; Seeman, John; /SLAC

2012-07-05

The ultra high luminosity B-factory (SuperB) project of INFN requires a high performance and reliable injection system, providing electrons at 4 GeV and positrons at 7 GeV, to fulfil the very tight requirements of the collider. Due to the short beam lifetime, continuous injection of electron and positron bunches in both LER and HER rings is necessary to maintain an high average luminosity. Polarized electrons are required for experiments and must be delivered by the injection system, due to the beam lifetime shorter than the ring polarization build-up: they will be produced by means of a SLAC-SLC polarized gun. The emittance and the energy spread of the e{sup -}/e{sup +} beams are reduced in a 1 GeV Damping Ring (DR) before injection in the main rings. Two schemes for positron production are under study, one with e{sup -}/e{sup +} conversion at low energy (< 1 Gev) and one with conversion at 6 GeV and a recirculation line to bring the positrons back to the DR. Acceleration through the Linac is provided by a 2856 MHz RF system made of travelling wave (TW), room temperature accelerating structures.

A LYSO calorimeter for the SuperB factory

Energy Technology Data Exchange (ETDEWEB)

Eigen, G.; Zhou, Z. [University of Bergen, Institute of Physics (Norway); Chao, D.; Cheng, C.H.; Echenard, B.; Flood, K.T.; Hitlin, D.G.; Porter, F.C.; Zhu, R.Y. [California Institute of Technology (United States); De Nardo, G.; Sciacca, C. [Università di Napoli Federico II (Italy); INFN Sezione di Napoli (Italy); Bizzarri, M.; Cecchi, C. [Università degli Studi di Perugia (Italy); INFN Sezione di Perugia (Italy); Germani, S.; Lubrano, P.; Manoni, E.; Papi, A.; Scolieri, G. [INFN Sezione di Perugia (Italy); Rossi, A., E-mail: alessandro.rossi@pg.infn.it [Università degli Studi di Perugia (Italy); INFN Sezione di Perugia (Italy); Bocci, V. [INFN Sezione di Roma (Italy); and others

2013-08-01

The SuperB project is an asymmetric e{sup +}e{sup −} accelerator of 10{sup 36}cm{sup −2}s{sup −1} design luminosity, capable of collecting a data sample of 50–75ab{sup −1} in five years running. The SuperB electromagnetic calorimeter (EMC) provides energy and direction measurement of photons and electrons, and is used for identification of electrons versus other charged particles. In particular we present its design, geometry study and related simulations, as well as R and D on LYSO crystals and developments on readout electronics. A matrix of 25 crystals has been tested at the Beam Test Facility of Frascati (BTF) in May 2011 at energies between 200 MeV and 500 MeV. Results from this test are presented.

Intense muon beams and neutrino factories

International Nuclear Information System (INIS)

Parsa, Z.

2000-01-01

High intensity muon sources are needed in exploring neutrino factories, lepton flavor violating muon processes, and lower energy experiments as the stepping phase towards building higher energy μ + μ - colliders. We present a brief overview, sketch of a neutrino source, and an example of a muon storage ring at BNL with detector(s) at Fermilab, Sudan, etc. Physics with low energy neutrino beams based on muon storage rings (μSR) and conventional Horn Facilities are described and compared. CP violation Asymmetries and a new Statistical Figure of Merit to be used for comparison is given. Improvements in the sensitivity of low energy experiments to study Flavor changing neutral currents are also included

A LYSO Calorimeter for the SuperB Factory

Energy Technology Data Exchange (ETDEWEB)

Cecchi, Claudia; Germani, Stefano; Manoni, Elisa; Rossi, Alessandro; Bizzarri, Marco [Universita di Perugia e INFN Sezione di Perugia Via A. Pascoli, 06123 Perugia (Italy); Bocci, Valerio; Chiodi, Giacomo; Recchia, Luigi [Universita di Roma ' La Sapienza' e INFN Sezione di Roma1 P.zzle Aldo Moro 2, 00185 Roma (Italy); Lubrano, Pasquale; Lebeau, Michel; Papi, Andrea, E-mail: claudia.cecchi@pg.infn.it [Istituto Nazionale di Fisica Nucleare, INFN Sezione di Perugia, Via A. Pascoli, 06123 Perugia (Italy)

2011-04-01

The SuperB project is an asymmetric e{sup +}e{sup -} accelerator of 10{sup 36} cm{sup -2}s{sup -1} luminosity, capable of collecting a data sample of 50-75 ab{sup -1} in five years of running. The SuperB electromagnetic calorimeter (EMC), that will be described in this paper, provides energy and direction measurement of photons and electrons, and is used for identification of electrons versus other charged particles. In particular we will present its design, geometry study and related simulations, as well as R and D on LYSO crystals, a project for the mechanical structure and development on readout and electronics. A matrix of 6 crystals has been tested this year June 2010 at the Beam Test Facility of Frascati (BTF) at energies between 200 MeV and 500 MeV, and a beam test with the complete prototype of 25 crystals is foreseen at CERN in October 2010 to cover the energy range between 500 MeV and 7 GeV.

Super-Kamiokande Solar Neutrino Results and NSI Analysis

Science.gov (United States)

Weatherly, Pierce; Super-Kamiokande Collaboration

2017-09-01

Super-Kamiokande (SK) detects the Cerenkov light from elastic scattering of solar 8B neutrinos with electrons in its ultra-pure water. The directionality, energy, and timing of the recoil electrons determines the interaction rate, the flight path, as well as the energy dependence of the 8B neutrinos’ electron-flavor survival probability P ee . While the P ee below 1 MeV is equivalent to averaged vacuum neutrino flavor oscillations, the P ee above 7 MeV is suppressed by the Mikheyev-Smirnov-Wolfenstein (MSW) resonance resulting from the interaction of the solar neutrinos with solar matter. In the same way, Earth matter effects influence Pee, leading to an apparent Day/Night effect. Non-standard interactions (NSI) extend the MSW model to include interactions between the quarks in matter and neutrinos, thereby modifying P ee . We present the signatures of matter effects on solar neutrinos in Super-Kamiokande and present limits on NSI parameters, in particular couplings to the down quark.

A conceptual design of circular Higgs factory

Energy Technology Data Exchange (ETDEWEB)

Cai, Yunhai

2016-11-30

Similar to a super B-factory, a circular Higgs factory (CHF) will require strong focusing systems near the interaction points and a low-emittance lattice in the arcs to achieve a factory luminosity. At electron beam energy of 125 GeV, beamstrahlung effects during the collision pose an additional challenge to the collider design. In particular, a large momentum acceptance at the 2% level is necessary to retain an adequate beam lifetime. This turns out to be the most challenging aspect in the design of a CHF. In this paper, an example will be provided to illustrate the beam dynamics in a CHF, emphasizing the chromatic optics. Basic optical modules and advanced analysis will be presented. Most importantly, we will show that 2% momentum aperture is achievable.

The SuperB Project: Status and the Physics Reach

International Nuclear Information System (INIS)

Neri, Nicola

2012-01-01

The SuperB experiment is a next generation Super Flavour Factory expected to accumulate 75 ab −1 of data at the Υ(4S) in five years of nominal running, and will be built at the recently established Cabibbo Laboratory on the outskirts of Rome. In addition to running data at the Υ(4S), SuperB will be able to accumulate data from the ψ(3770) up to the Υ(6S). A polarized electron beam enables unique physics opportunities at SuperB. The large samples of B, D and τ decays that will be recorded at SuperB can be used to provide both stringent constraints on new physics scenarios, and over-constraints on the Standard Model. We present the status of the project as well as the physics potential of SuperB.

Precision electroweak heavy flavor results from LEP and SLC

International Nuclear Information System (INIS)

Brown, D.

1993-11-01

The traditional Electroweak measurements made at Z factories using undifferentiated hadronic and leptonic Z decays will soon be reaching their asymptotic limits in precision. Consequently, much attention has recently been focused on extracting electroweak parameters from hadronic decays differentiated through heavy flavor tagging. This paper gives an overview of the various techniques used at LEP and SLC to tag heavy flavors. The measurements of the forward backward asymmetries and the partial widths for Z→b anti b and Z→c anti c decays are briefly described. The most recent results for these are presented, and are interpreted within the framework of the Standard Model. The precision of the electroweak parameters extracted from these measurements is shown to be comparable to that from other techniques. Assembling all the LEP electroweak data, constraints on the top and Higgs masses are found. The heavy flavor results, and in particular the new, very accurate Z→b anti b partial width measurements, are shown to play a key role in these limits. (orig.)

Lepton flavor violation in flavored gauge mediation

Energy Technology Data Exchange (ETDEWEB)

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

2014-12-01

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

FlavorDB: a database of flavor molecules.

Science.gov (United States)

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

2018-01-04

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

Photon Factory activity report, 1995

Energy Technology Data Exchange (ETDEWEB)

NONE

1997-12-31

The Photon Factory at the National Laboratory for High Energy Physics is a national facility for scientific research utilizing synchrotron radiation. Although the Photon Factory operator the linear injector, two light sources including the 2.5 GeV storage ring and the 6.5 GeV TRISTAN accumulation Ring as well as a major fraction of their beamlines and experimental station. This report is covered the period from October 1994 to September 1995. The total number of proposals by this PAC was 399 in 1995. Facility development projects currently in progress include the following, TRISTAN Super Light Facility (TSLF) project, VUV-FEL project, KEKB project and Slow-positron Source. This report contents outline of the Photon Factory, introduction, scientific disciplines, electronic properties of condensed matters, atomic and molecular science, X-ray imaging, radiobiology using synchrotron radiation, structural properties of condensed matters, structural properties of solid surfaces and adsorbates, structure and function of proteins, theoretical researches, experimental facilities, beamlines, new instrumentation, AR Upgrade, collaborations, projects, user`s short reports, list of published papers 1994/95. (S.Y.)

Photon Factory activity report, 1995

International Nuclear Information System (INIS)

1996-01-01

The Photon Factory at the National Laboratory for High Energy Physics is a national facility for scientific research utilizing synchrotron radiation. Although the Photon Factory operator the linear injector, two light sources including the 2.5 GeV storage ring and the 6.5 GeV TRISTAN accumulation Ring as well as a major fraction of their beamlines and experimental station. This report is covered the period from October 1994 to September 1995. The total number of proposals by this PAC was 399 in 1995. Facility development projects currently in progress include the following, TRISTAN Super Light Facility (TSLF) project, VUV-FEL project, KEKB project and Slow-positron Source. This report contents outline of the Photon Factory, introduction, scientific disciplines, electronic properties of condensed matters, atomic and molecular science, X-ray imaging, radiobiology using synchrotron radiation, structural properties of condensed matters, structural properties of solid surfaces and adsorbates, structure and function of proteins, theoretical researches, experimental facilities, beamlines, new instrumentation, AR Upgrade, collaborations, projects, user's short reports, list of published papers 1994/95. (S.Y.)

Photon Factory activity report, 1995

Energy Technology Data Exchange (ETDEWEB)

NONE

1996-12-31

The Photon Factory at the National Laboratory for High Energy Physics is a national facility for scientific research utilizing synchrotron radiation. Although the Photon Factory operator the linear injector, two light sources including the 2.5 GeV storage ring and the 6.5 GeV TRISTAN accumulation Ring as well as a major fraction of their beamlines and experimental station. This report is covered the period from October 1994 to September 1995. The total number of proposals by this PAC was 399 in 1995. Facility development projects currently in progress include the following, TRISTAN Super Light Facility (TSLF) project, VUV-FEL project, KEKB project and Slow-positron Source. This report contents outline of the Photon Factory, introduction, scientific disciplines, electronic properties of condensed matters, atomic and molecular science, X-ray imaging, radiobiology using synchrotron radiation, structural properties of condensed matters, structural properties of solid surfaces and adsorbates, structure and function of proteins, theoretical researches, experimental facilities, beamlines, new instrumentation, AR Upgrade, collaborations, projects, user`s short reports, list of published papers 1994/95. (S.Y.)

The Instrumented Flux Return Detector of the SuperB Experiment: R&D Studies and First Results of the Fermilab Beam Test

Science.gov (United States)

Andreotti, M.; Baldini, W.; Calabrese, R.; Carassiti, V.; Cotta, A.; Cibinetto, G.; Evangelisti, F.; Luppi, E.; Malaguti, R.; Manzali, M.; Melchiorri, M.; Munerato, M.; Santoro, V.; Tommassetti, L.; Benettoni, M.; Dalcorso, F.; Feltresi, E.; Fanin, C.; Gagliardi, N.; Posocco, M.; Rotondo, M.; Stroili, R.

SuperB is a super-flavor factory that will be built in Tor Vergata (Italy). The project, recently approved by the Italian Government, and classified as the flagship project of the Italian INFN, foresees the construction of a high intensity asymmetric electron-positron collider and of the related detector. The expected luminosity of 2x1036cm-2 s-1, a factor 100 higher than the last generation of B-factories, will allow the high statistic study of rare decays and, possibly, will allow a deeper insight in the field of new physics. Part of the SuperB apparatus is the Instrumented Flux Return (IFR). This detector exploits the flux return iron structure of the superconducting solenoid as absorber for the identification of muons and neutral hadrons. In more details, It consists of ≃ 92 cm of iron interleaved by 9 layers of highly segmented scintillators. The detection technique is based on relatively inexpensive extruded plastic scintillator bars produced at the FNAL-NICADD facility. The scintillation light is collected through Wave Length Shifting fibers and guided to recently developed devices called Silicon Photon Multipliers used as photodetectors. The use of plastic scintillator as active material ensures reliability, robustness and long term stability while the high granularity and the fast response guarantee a good space-time resolution, extremely important to cope with the expected high particles flux. The readout scheme under evaluation is this manuscript is the double coordinate readout ("BIRO readout") where two layers of orthogonal scintillator bars provide both, the polar and azimuthal coordinate. In order to deeply understand the performances and possible drawbacks of the above technique, a full depth prototype has been designed and built in Ferrara and Padova, and tested at the Fermilab Test Beam Facility (FBTF) in December 2010. In this paper a comprehensive description of the IFR related R&D studies will be presented. In particular, we will focus on the

Flavored dark matter beyond Minimal Flavor Violation

International Nuclear Information System (INIS)

Agrawal, Prateek; Blanke, Monika; Gemmler, Katrin

2014-01-01

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

Flavored dark matter beyond Minimal Flavor Violation

CERN Document Server

Agrawal, Prateek; Gemmler, Katrin

2014-10-13

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

Pramana – Journal of Physics | Indian Academy of Sciences

Indian Academy of Sciences (India)

Proceedings of the DAE–BRNS Ninth Workshop on High Energy Physics Phenomenology (WHEPP-9) - Part II. pp 742-742a. Preface · Pankaj Agrawal Ajit M Srivastava · More Details Fulltext PDF. pp 743-753 Working Group 3: Flavor Physics and Model Building. Super Factories · D G Hitlin · More Details Abstract Fulltext ...

Flavor-singlet spectrum in multi-flavor QCD

Energy Technology Data Exchange (ETDEWEB)

Aoki, Yasamichi; Rinaldi, Enrico

2017-06-18

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

Flavor-singlet spectrum in multi-flavor QCD

Science.gov (United States)

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

2018-03-01

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

SuperB Technical Design Report

CERN Document Server

Baszczyk, M.; Kolodziej, J.; Kucewicz, W.; Sapor, M.; Jeremie, A.; Grauges Pous, E.; Bruno, G.E.; De Robertis, G.; Diacono, D.; Donvito, G.; Fusco, P.; Gargano, F.; Giordano, F.; Loddo, F.; Loparco, F.; Maggi, G.P.; Manzari, V.; Mazziotta, M.N.; Nappi, E.; Palano, A.; Santeramo, B.; Sgura, I.; Silvestris, L.; Spinoso, V.; Eigen, G.; Zalieckas, J.; Zhuo, Z.; Jenkovszky, L.; Balbi, G.; Boldini, M.; Bonacorsi, D.; Cafaro, V.; D'Antone, I.; Dallavalle, G.M.; Di Sipio, R.; Fabbri, F.; Fabbri, L.; Gabrielli, A.; Galli, D.; Giacomelli, P.; Giordano, V.; Giorgi, F.M.; Grandi, C.; Lax, I.; Lo Meo, S.; Marconi, U.; Montanari, A.; Pellegrini, G.; Piccinini, M.; Rovelli, T.; Semprini Cesari, N.; Torromeo, G.; Tosi, N.; Travaglini, R.; Vagnoni, V.M.; Valentinetti, S.; Villa, M.; Zoccoli, A.; Caron, J. -F.; Hearty, C.; Lu, P. F. -T.; Mattison, T.S.; McKenna, J.A.; So, R. Y.; Barnyakov, M. Yu.; Blinov, V.E.; Botov, A.A.; Druzhinin, V.P.; Golubev, V.B.; Kononov, S.A.; Kravchenko, E.A.; Levichev, E.B.; Onuchin, A.P.; Serednyakov, S.I.; Shtol, D.A.; Skovpen, Y.I.; Solodov, E.P.; Cardini, A.; Carpinelli, M.; Chao, D. S. -T.; Cheng, C.H.; Doll, D.A.; Echenard, B.; Flood, K.; Hanson, J.; Hitlin, D.G.; Ongmongkolkul, P.; Porter, F.C.; Zhu, R.Y.; Randazzo, N.; De La Cruz Burelo, E.; Zheng, Y.; Campos, P.; De Silva, M.; Kathirgamaraju, A.; Meadows, B.; Pushpawela, B.; Shi, Y.; Sokoloff, M.; Lopez Castro, G.; Ciaschini, V.; Franchini, P.; Giacomini, F.; Paolini, A.; Calderon Polania, G. A.; Laczek, S.; Romanowicz, P.; Szybinski, B.; Czuchry, M.; Flis, L.; Harezlak, D.; Kocot, J.; Radecki, M.; Sterzel, M.; Szepieniec, T.; Szymocha, T.; Wójcik, P.; Andreotti, M.; Baldini, W.; Calabrese, R.; Carassiti, V.; Cibinetto, G.; Cotta Ramusino, A.; Evangelisti, F.; Gianoli, A.; Luppi, E.; Malaguti, R.; Manzali, M.; Melchiorri, M.; Munerato, M.; Padoan, C.; Santoro, V.; Tomassetti, L.; Beretta, M.M.; Biagini, M.; Boscolo, M.; Capitolo, E.; de Sangro, R.; Esposito, M.; Felici, G.; Finocchiaro, G.; Gatta, M.; Gatti, C.; Guiducci, S.; Lauciani, S.; Patteri, P.; Peruzzi, I.; Piccolo, M.; Raimondi, P.; Rama, M.; Sanelli, C.; Tomassini, S.; Fabbricatore, P.; Delepine, D.; Reyes Santos, M. A.; Chrzaszcz, M.; Grzymkowski, R.; Knap, P.; Kotula, J.; Lesiak, T.; Ludwin, J.; Michalowski, J.; Pawlik, B.; Rachwal, B.; Stodulski, M.; Wiechczynski, J.; Witek, M.; Zawiejski, L.; Zdybal, M.; Aushev, V.Y.; Ustynov, A.; Arnaud, N.; Bambade, P.; Beigbeder, C.; Bogard, F.; Borsato, M.; Breton, D.; Brossard, J.; Burmistrov, L.; Charlet, D.; Chaumat, V.; Dadoun, O.; El Berni, M.; Maalmi, J.; Puill, V.; Rimbault, C.; Stocchi, A.; Tocut, V.; Variola, A.; Wallon, S.; Wormser, G.; Grancagnolo, F.; Ben-Haim, E.; Sitt, S.; Baylac, M.; Bourrion, O.; Deconto, J. -M.; Gomez Martinez, Y.; Monseu, N.; Muraz, J. -F.; Real, J. -S.; Vescovi, C.; Cenci, R.; Jawahery, A.; Roberts, D.; Twedt, E.W.; Cheaib, R.; Lindemann, D.; Nderitu, S.; Patel, P.; Robertson, S.H.; Swersky, D.; Warburton, A.; Cuautle Flores, E.; Toledo Sanchez, G.; Biassoni, P.; Bombelli, L.; Citterio, M.; Coelli, S.; Fiorini, C.; Liberali, V.; Monti, M.; Nasri, B.; Neri, N.; Palombo, F.; Sabatini, F.; Stabile, A.; Berra, A.; Giachero, A.; Gotti, C.; Lietti, D.; Maino, M.; Pessina, G.; Prest, M.; Martin, J. -P.; Simard, M.; Starinski, N.; Taras, P.; Drutskoy, A.; Makarychev, S.; Nefediev, A.V.; Aloisio, A.; Cavaliere, S.; De Nardo, G.; Della Pietra, M.; Doria, A.; Giordano, R.; Ordine, A.; Pardi, S.; Russo, G.; Sciacca, C.; Bigi, I.I.; Jessop, C.P.; Wang, W.; Bellato, M.; Benettoni, M.; Corvo, M.; Crescente, A.; Dal Corso, F.; Dosselli, U.; Fanin, C.; Gianelle, A.; Longo, S.; Michelotto, M.; Montecassiano, F.; Morandin, M.; Pengo, R.; Posocco, M.; Rotondo, M.; Simi, G.; Stroili, R.; Gaioni, L.; Manazza, A.; Manghisoni, M.; Ratti, L.; Re, V.; Traversi, G.; Zucca, S.; Bizzaglia, S.; Bizzarri, M.; Cecchi, C.; Germani, S.; Lebeau, M.; Lubrano, P.; Manoni, E.; Papi, A.; Rossi, A.; Scolieri, G.; Batignani, G.; Bettarini, S.; Casarosa, G.; Cervelli, A.; Fella, A.; Forti, F.; Giorgi, M.; Lilli, L.; Lusiani, A.; Oberhof, B.; Paladino, A.; Pantaleo, F.; Paoloni, E.; Perez Perez, A. L.; Rizzo, G.; Walsh, J.; Fernández Téllez, A.; Beck, G.; Berman, M.; Bevan, A.; Gannaway, F.; Inguglia, G.; Martin, A.J.; Morris, J.; Bocci, V.; Capodiferro, M.; Chiodi, G.; Dafinei, I.; Drenska, N.V.; Faccini, R.; Ferroni, F.; Gargiulo, C.; Gauzzi, P.; Luci, C.; Lunadei, R.; Martellotti, G.; Pellegrino, F.; Pettinacci, V.; Pinci, D.; Recchia, L.; Ruggeri, D.; Zullo, A.; Camarri, P.; Cardarelli, R.; De Santis, C.; Di Ciaccio, A.; Di Felice, V.; Di Palma, F.; Di Simone, A.; Marcelli, L.; Messi, R.; Moricciani, D.; Sparvoli, R.; Tammaro, S.; Branchini, P.; Budano, A.; Bussino, S.; Ciuchini, M.; Nguyen, F.; Passeri, A.; Ruggieri, F.; Spiriti, E.

2013-01-01

In this Technical Design Report (TDR) we describe the SuperB detector that was to be installed on the SuperB e+e- high luminosity collider. The SuperB asymmetric collider, which was to be constructed on the Tor Vergata campus near the INFN Frascati National Laboratory, was designed to operate both at the Upsilon(4S) center-of-mass energy with a luminosity of 10^{36} cm^{-2}s^{-1} and at the tau/charm production threshold with a luminosity of 10^{35} cm^{-2}s^{-1}. This high luminosity, producing a data sample about a factor 100 larger than present B Factories, would allow investigation of new physics effects in rare decays, CP Violation and Lepton Flavour Violation. This document details the detector design presented in the Conceptual Design Report (CDR) in 2007. The R&D and engineering studies performed to arrive at the full detector design are described, and an updated cost estimate is presented. A combination of a more realistic cost estimates and the unavailability of funds due of the global economic ...

The flavor-locked flavorful two Higgs doublet model

Science.gov (United States)

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

2018-03-01

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

The SuperB factory, physics potential and project status

Directory of Open Access Journals (Sweden)

Wiechczynski Jaroslaw

2012-12-01

Full Text Available The SuperB project is an international enterprise aiming at the construction of the high-luminosity asymmetric beam energy electron-positron accelerator, which would be located in the area of Rome. It would exploit several novel features allowing to achieve an unprecedented luminosities and to collect almost a hundred times more data than the current generation of ”B factories”. As for the leptonic colliders, it will maintain a clean, low-background experimental environment that is crucial for numerous measurements on the field of high energy physics

Heavy flavors

International Nuclear Information System (INIS)

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

1986-11-01

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

Flavor physics and CP violation

Science.gov (United States)

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

2017-11-01

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

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

Science.gov (United States)

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

2015-12-01

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

Flavor Memory

NARCIS (Netherlands)

Mojet, Jos; Köster, Ep

2016-01-01

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

Industrial systems biology and its impact on synthetic biology of yeast cell factories.

Science.gov (United States)

Fletcher, Eugene; Krivoruchko, Anastasia; Nielsen, Jens

2016-06-01

Engineering industrial cell factories to effectively yield a desired product while dealing with industrially relevant stresses is usually the most challenging step in the development of industrial production of chemicals using microbial fermentation processes. Using synthetic biology tools, microbial cell factories such as Saccharomyces cerevisiae can be engineered to express synthetic pathways for the production of fuels, biopharmaceuticals, fragrances, and food flavors. However, directing fluxes through these synthetic pathways towards the desired product can be demanding due to complex regulation or poor gene expression. Systems biology, which applies computational tools and mathematical modeling to understand complex biological networks, can be used to guide synthetic biology design. Here, we present our perspective on how systems biology can impact synthetic biology towards the goal of developing improved yeast cell factories. Biotechnol. Bioeng. 2016;113: 1164-1170. © 2015 Wiley Periodicals, Inc. © 2015 Wiley Periodicals, Inc.

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

Science.gov (United States)

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

2013-06-01

disliked about the taste and the feel of the lozenge in the mouth and throat. The primary endpoint was the proportion of subjects with a hedonic facial score of >4. Secondary endpoints included the spontaneous reaction of the child on tasting the lozenge and responses to questions related to taste. The taste of the lozenge was scored >4 (i.e. 'good', 'really good', or 'super good') by 85.3% of subjects for the strawberry flavor and 49.0% for the orange flavor (p < 0.0001). The mean (standard deviation) score was 5.72 (1) for the strawberry-flavored lozenge and 4.35 (2) for the orange-flavored lozenge. The proportion of subjects willing to take the lozenge again was 94% for the strawberry flavor and 56% for the orange flavor. Strawberry-flavored AMC/DCBA lozenges were liked by, and acceptable to, the majority of the children. AMC/DCBA orange-flavored lozenges were also liked by, and acceptable to, approximately half the children. Overall, both strawberry and orange would be suitable flavors for lozenges intended for children when they suffer from sore throat.

Solar neutrino results from Super-Kamiokande

International Nuclear Information System (INIS)

Takeuchi, Y.

2001-01-01

Latest Super-Kamiokande results of the solar neutrino flux, day/night results, energy spectrum measurements, and oscillation analyses are reported. The observation period spans May 31, 1996 to April 24, 2000, which corresponds to a detector live time of 1117 days. Our preliminary results indicate 1.3σ difference between day and night flux, and the energy spectrum expressed as data/(BP98 SSM) is consistent with a flat spectrum with χ 2 /D.O.F.=13.7/17. Comparing global-flux oscillation analysis and SK day and night spectra, MSW SMA region, Just-So region and 2-flavor sterile solutions are disfavored at 95% C.L. (author)

Multisensory Flavor Priming

DEFF Research Database (Denmark)

Dijksterhuis, Garmt Bernard

2016-01-01

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

SuperB Progress Report for Physics

Energy Technology Data Exchange (ETDEWEB)

O' Leary, B.; /Aachen, Tech. Hochsch.; Matias, J.; Ramon, M.; /Barcelona, IFAE; Pous, E.; /Barcelona U.; De Fazio, F.; Palano, A.; /INFN, Bari; Eigen, G.; /Bergen U.; Asgeirsson, D.; /British Columbia U.; Cheng, C.H.; Chivukula, A.; Echenard, B.; Hitlin, D.G.; Porter, F.; Rakitin, A.; /Caltech; Heinemeyer, S.; /Cantabria Inst. of Phys.; McElrath, B.; /CERN; Andreassen, R.; Meadows, B.; Sokoloff, M.; /Cincinnati U.; Blanke, M.; /Cornell U., Phys. Dept.; Lesiak, T.; /Cracow, INP /DESY /Zurich, ETH /INFN, Ferrara /Frascati /INFN, Genoa /Glasgow U. /Indiana U. /Mainz U., Inst. Phys. /Karlsruhe, Inst. Technol. /KEK, Tsukuba /LBL, Berkeley /UC, Berkeley /Lisbon, IST /Ljubljana U. /Madrid, Autonoma U. /Maryland U. /MIT /INFN, Milan /McGill U. /Munich, Tech. U. /Notre Dame U. /PNL, Richland /INFN, Padua /Paris U., VI-VII /Orsay, LAL /Orsay, LPT /INFN, Pavia /INFN, Perugia /INFN, Pisa /Queen Mary, U. of London /Regensburg U. /Republica U., Montevideo /Frascati /INFN, Rome /INFN, Rome /INFN, Rome /Rutherford /Sassari U. /Siegen U. /SLAC /Southern Methodist U. /Tel Aviv U. /Tohoku U. /INFN, Turin /INFN, Trieste /Uppsala U. /Valencia U., IFIC /Victoria U. /Wayne State U. /Wisconsin U., Madison

2012-02-14

SuperB is a high luminosity e{sup +}e{sup -} collider that will be able to indirectly probe new physics at energy scales far beyond the reach of any man made accelerator planned or in existence. Just as detailed understanding of the Standard Model of particle physics was developed from stringent constraints imposed by flavour changing processes between quarks, the detailed structure of any new physics is severely constrained by flavour processes. In order to elucidate this structure it is necessary to perform a number of complementary studies of a set of golden channels. With these measurements in hand, the pattern of deviations from the Standard Model behavior can be used as a test of the structure of new physics. If new physics is found at the LHC, then the many golden measurements from SuperB will help decode the subtle nature of the new physics. However if no new particles are found at the LHC, SuperB will be able to search for new physics at energy scales up to 10-100 TeV. In either scenario, flavour physics measurements that can be made at SuperB play a pivotal role in understanding the nature of physics beyond the Standard Model. Examples for using the interplay between measurements to discriminate New Physics models are discussed in this document. SuperB is a Super Flavour Factory, in addition to studying large samples of B{sub u,d,s}, D and {tau} decays, SuperB has a broad physics programme that includes spectroscopy both in terms of the Standard Model and exotica, and precision measurements of sin{sup 2} {theta}{sub W}. In addition to performing CP violation measurements at the {Upsilon}(4S) and {phi}(3770), SuperB will test CPT in these systems, and lepton universality in a number of different processes. The multitude of rare decay measurements possible at SuperB can be used to constrain scenarios of physics beyond the Standard Model. In terms of other precision tests of the Standard Model, this experiment will be able to perform precision over

SuperB Progress Report for Physics

International Nuclear Information System (INIS)

O'Leary, B.; Matias, J.; Ramon, M.

2012-01-01

SuperB is a high luminosity e + e - collider that will be able to indirectly probe new physics at energy scales far beyond the reach of any man made accelerator planned or in existence. Just as detailed understanding of the Standard Model of particle physics was developed from stringent constraints imposed by flavour changing processes between quarks, the detailed structure of any new physics is severely constrained by flavour processes. In order to elucidate this structure it is necessary to perform a number of complementary studies of a set of golden channels. With these measurements in hand, the pattern of deviations from the Standard Model behavior can be used as a test of the structure of new physics. If new physics is found at the LHC, then the many golden measurements from SuperB will help decode the subtle nature of the new physics. However if no new particles are found at the LHC, SuperB will be able to search for new physics at energy scales up to 10-100 TeV. In either scenario, flavour physics measurements that can be made at SuperB play a pivotal role in understanding the nature of physics beyond the Standard Model. Examples for using the interplay between measurements to discriminate New Physics models are discussed in this document. SuperB is a Super Flavour Factory, in addition to studying large samples of B u,d,s , D and τ decays, SuperB has a broad physics programme that includes spectroscopy both in terms of the Standard Model and exotica, and precision measurements of sin 2 θ W . In addition to performing CP violation measurements at the Υ(4S) and φ(3770), SuperB will test CPT in these systems, and lepton universality in a number of different processes. The multitude of rare decay measurements possible at SuperB can be used to constrain scenarios of physics beyond the Standard Model. In terms of other precision tests of the Standard Model, this experiment will be able to perform precision over-constraints of the unitarity triangle through

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

Science.gov (United States)

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

2009-11-01

Exposure to flavors in the amniotic fluid and mother's milk derived from the maternal diet has been shown to modulate food preferences and neophobia of young animals of several species. Aim of the experiment was to study the effects of pre- and postnatal flavor exposure on behavior of piglets during (re)exposure to this flavor. Furthermore, we investigated whether varying stress levels, caused by different test settings, affected behavior of animals during (re)exposure. Piglets were exposed to anisic flavor through the maternal diet during late gestation and/or during lactation or never. Piglets that were prenatally exposed to the flavor through the maternal diet behaved differently compared with unexposed pigs during reexposure to the flavor in several tests, suggesting recognition of the flavor. The differences between groups were more pronounced in tests with relatively high stress levels. This suggests that stress levels, caused by the design of the test, can affect the behavior shown in the presence of the flavor. We conclude that prenatal flavor exposure affects behaviors of piglets that are indicative of recognition and that these behaviors are influenced by stress levels during (re)exposure.

Pioneering SUPER - Small Unit Passively-safe Enclosed Reactor - 15559

International Nuclear Information System (INIS)

Bhownik, P.K.; Gairola, A.; Shamim, J.A.; Suh, K.Y.; Suh, K.S.

2015-01-01

This paper presents the basic features of the Small Unit Passively-safe Enclosed Reactor abbreviated as SUPER, a new reactor system that has been designed and proposed at the Seoul National University's Department of Energy Systems Engineering. SUPER is a small modular reactor system or SMR that is cooled by sub-cooled as well as supercritical water. As a new member of SMRs, SUPER is a small-scale nuclear plant that is designed to be factory-manufactured and shipped as modules to be assembled at a site. The concept offers promising answers to many questions about nuclear power including proliferation resistance, waste management, safety, and startup costs. SUPER is a customized paradigm of a supercritical water reactor or SCWR, a type sharing commonalities with the current fleet of light water reactors, or LWRs. SUPER has evolved from the System-integrated Modular Advance Reactor, or SMART, being developed at the Korea Atomic Energy Research Institute, or KAERI. SUPER enhanced the safety features for robustness, design/equipment simplification for natural convection, multi-purpose application for co-generation flexibilities, suitable for isolated or small electrical grids, just-in-time capacity addition, short construction time, and last, but not least, lower capital cost per unit. The primary objectives of SUPER is to develop the conceptual design for a safe and economic small, natural circulation SCWR, to address the economic and safety attributes of the concept, and to demonstrate its technical feasibilities. (authors)

Industrial systems biology and its impact on synthetic biology of yeast cell factories

DEFF Research Database (Denmark)

Fletcher, Eugene; Krivoruchko, Anastasia; Nielsen, Jens

2016-01-01

Engineering industrial cell factories to effectively yield a desired product while dealing with industrially relevant stresses is usually the most challenging step in the development of industrial production of chemicals using microbial fermentation processes. Using synthetic biology tools......, microbial cell factories such as Saccharomyces cerevisiae can be engineered to express synthetic pathways for the production of fuels, biopharmaceuticals, fragrances, and food flavors. However, directing fluxes through these synthetic pathways towards the desired product can be demanding due to complex...... regulation or poor gene expression. Systems biology, which applies computational tools and mathematical modeling to understand complex biological networks, can be used to guide synthetic biology design. Here, we present our perspective on how systems biology can impact synthetic biology towards the goal...

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

Science.gov (United States)

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

2015-12-01

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

Super-light pearl-chain arch vaults

DEFF Research Database (Denmark)

Hertz, Kristian Dahl; Halding, Philip Skov

2014-01-01

Arch vaults are known as optimal and impressive structures, but due to their curved shapes they are extremely costly to produce in countries, where the cost of labor is high. By means of super-light pearl-chain technology arch vaults can be constructed from equal plane prefabricated elements, which...... that it is also applicable as basic elements for super-light pearl-chain vaults. Machines and software have been developed for automatic mass production of the elements, and the first factory has started production in Denmark in 2014 delivering SL-deck elements for a variety of building projects. This means...... is known from curved voluminous elements. The paper describes the first full-scale test of an arch vault made of SL-deck elements demonstrating the principle, documenting the load-bearing capacity, and solving a number of details needed in order to create vaults in practice. Considerations and plans...

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

CERN Document Server

Azatov, Aleksandr; Perez, Gilad; Soreq, Yotam

2014-01-01

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

Flavor structure of warped extra dimension models

International Nuclear Information System (INIS)

Agashe, Kaustubh; Perez, Gilad; Soni, Amarjit

2005-01-01

We recently showed that warped extra-dimensional models with bulk custodial symmetry and few TeV Kaluza-Klein (KK) masses lead to striking signals at B factories. In this paper, using a spurion analysis, we systematically study the flavor structure of models that belong to the above class. In particular we find that the profiles of the zero modes, which are similar in all these models, essentially control the underlying flavor structure. This implies that our results are robust and model independent in this class of models. We discuss in detail the origin of the signals in B physics. We also briefly study other new physics signatures that arise in rare K decays (K→πνν), in rare top decays [t→cγ(Z,gluon)], and the possibility of CP asymmetries in D 0 decays to CP eigenstates such as K S π 0 and others. Finally we demonstrate that with light KK masses, ∼3 TeV, the above class of models with anarchic 5D Yukawas has a 'CP problem' since contributions to the neutron electric dipole moment are roughly 20 times larger than the current experimental bound. Using AdS/CFT correspondence, these extra-dimensional models are dual to a purely 4D strongly coupled conformal Higgs sector thus enhancing their appeal

Flavor Structure of Warped Extra Dimension Models

International Nuclear Information System (INIS)

Agashe, Kaustubh; Perez, Gilad; Soni, Amarjit

2004-01-01

We recently showed, in HEP-PH--0406101, that warped extra dimensional models with bulk custodial symmetry and few TeV KK masses lead to striking signals at B-factories. In this paper, using a spurion analysis, we systematically study the flavor structure of models that belong to the above class. In particular we find that the profiles of the zero modes, which are similar in all these models, essentially control the underlying flavor structure. This implies that our results are robust and model independent in this class of models. We discuss in detail the origin of the signals in B-physics. We also briefly study other NP signatures that arise in rare K decays (K → πνν), in rare top decays [t → cγ(Z, gluon)] and the possibility of CP asymmetries in D 0 decays to CP eigenstates such as K s π 0 and others. Finally we demonstrate that with light KK masses, ∼ 3 TeV, the above class of models with anarchic 5D Yukawas has a ''CP problem'' since contributions to the neutron electric dipole moment are roughly 20 times larger than the current experimental bound. Using AdS/CFT correspondence, these extra-dimensional models are dual to a purely 4D strongly coupled conformal Higgs sector thus enhancing their appeal

Self-induced neutrino flavor conversion without flavor mixing

International Nuclear Information System (INIS)

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

2016-01-01

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

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

Science.gov (United States)

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

2010-11-01

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

Heavy flavor spectroscopy

International Nuclear Information System (INIS)

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

1993-09-01

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

Heavy flavor spectroscopy

International Nuclear Information System (INIS)

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

1993-01-01

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

Effectiveness of oxygen barrier oven bags in low temperature cooking on reduction of warmed-over flavor in beef roasts.

Science.gov (United States)

Lepper-Blilie, A N; Berg, E P; Buchanan, D S; Keller, W L; Maddock-Carlin, K R; Berg, P T

2014-03-01

A 3×3×2 factorial was utilized to determine if roast size (small, medium, large), cooking method (open-pan, oven bag, vacuum bag), and heating process (fresh, reheated) prevented warmed-over flavor (WOF) in beef clod roasts. Fresh vacuum bag and reheated open-pan roasts had higher cardboardy flavor scores compared with fresh open-pan roast scores. Reheated roasts in oven and vacuum bags did not differ from fresh roasts for cardboardy flavor. Brothy and fat intensity were increased in reheated roasts in oven and vacuum bags compared with fresh roasts in oven and vacuum bags. Differences in TBARS were found in the interaction of heating process and roast size with the fresh and reheated large, and reheated medium roasts having the lowest values. Based on TBARS data, to prevent WOF in reheated beef roasts, a larger size roast in a cooking bag is the most effective method. Copyright © 2013 Elsevier Ltd. All rights reserved.

FlavorDB: a database of flavor molecules

OpenAIRE

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

2017-01-01

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

Installation of wireless LAN system into the SuperKEKB accelerator tunnel

International Nuclear Information System (INIS)

Iwasaki, Masako; Satoh, Masanori

2014-01-01

We have installed a wireless LAN system of the accelerator control network into the accelerator tunnel for SuperKEKB, which is the upgrade plan of the KEKB B-factory project. The wireless LAN system is used for the construction and maintenance of the accelerator components. The leaky coaxial cable (LCX) antennas are installed into the arc sections of SuperKEKB tunnel, and the collinear antennas are installed into the straight sections and the injector Linac. We have selected the LCX and collinear antennas with good radiation hardness of more than 1 MGy. After the installation, we evaluated the wireless LAN system and obtained the good network speed performance in the whole tunnel area. (author)

Safety evaluation of food flavorings

International Nuclear Information System (INIS)

Schrankel, Kenneth R.

2004-01-01

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

Irradiation and flavor

International Nuclear Information System (INIS)

Reineccius, G.A.

1992-01-01

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

Heavy-flavor parton distributions without heavy-flavor matching prescriptions

NARCIS (Netherlands)

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

We show that the well-known obstacle for working with the zero-mass variable flavor number scheme, namely, the omission of O(1) mass power corrections close to the conventional heavy flavor matching point (HFMP) μb = m, can be easily overcome. For this it is sufficient to take advantage of the

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

Science.gov (United States)

2010-04-01

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

Concept for a Future Super Proton-Proton Collider

Energy Technology Data Exchange (ETDEWEB)

Tang, Jingyu; et al.

2015-07-12

Following the discovery of the Higgs boson at LHC, new large colliders are being studied by the international high-energy community to explore Higgs physics in detail and new physics beyond the Standard Model. In China, a two-stage circular collider project CEPC-SPPC is proposed, with the first stage CEPC (Circular Electron Positron Collier, a so-called Higgs factory) focused on Higgs physics, and the second stage SPPC (Super Proton-Proton Collider) focused on new physics beyond the Standard Model. This paper discusses this second stage.

Concept for a Future Super Proton-Proton Collider

CERN Document Server

Tang, Jingyu; Chai, Weiping; Chen, Fusan; Chen, Nian; Chou, Weiren; Dong, Haiyi; Gao, Jie; Han, Tao; Leng, Yongbin; Li, Guangrui; Gupta, Ramesh; Li, Peng; Li, Zhihui; Liu, Baiqi; Liu, Yudong; Lou, Xinchou; Luo, Qing; Malamud, Ernie; Mao, Lijun; Palmer, Robert B.; Peng, Quanling; Peng, Yuemei; Ruan, Manqi; Sabbi, GianLuca; Su, Feng; Su, Shufang; Stratakis, Diktys; Sun, Baogeng; Wang, Meifen; Wang, Jie; Wang, Liantao; Wang, Xiangqi; Wang, Yifang; Wang, Yong; Xiao, Ming; Xing, Qingzhi; Xu, Qingjin; Xu, Hongliang; Xu, Wei; Witte, Holger; Yan, Yingbing; Yang, Yongliang; Yang, Jiancheng; Yuan, Youjin; Zhang, Bo; Zhang, Yuhong; Zheng, Shuxin; Zhu, Kun; Zhu, Zian; Zou, Ye

2015-01-01

Following the discovery of the Higgs boson at LHC, new large colliders are being studied by the international high-energy community to explore Higgs physics in detail and new physics beyond the Standard Model. In China, a two-stage circular collider project CEPC-SPPC is proposed, with the first stage CEPC (Circular Electron Positron Collier, a so-called Higgs factory) focused on Higgs physics, and the second stage SPPC (Super Proton-Proton Collider) focused on new physics beyond the Standard Model. This paper discusses this second stage.

Super differential forms on super Riemann surfaces

International Nuclear Information System (INIS)

Konisi, Gaku; Takahasi, Wataru; Saito, Takesi.

1994-01-01

Line integral on the super Riemann surface is discussed. A 'super differential operator' which possesses both properties of differential and of differential operator is proposed. With this 'super differential operator' a new theory of differential form on the super Riemann surface is constructed. We call 'the new differentials on the super Riemann surface' 'the super differentials'. As the applications of our theory, the existency theorems of singular 'super differentials' such as 'super abelian differentials of the 3rd kind' and of a super projective connection are examined. (author)

Potential hazards in smoke-flavored fish

Science.gov (United States)

Lin, Hong; Jiang, Jie; Li, Donghua

2008-08-01

Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative to traditional smoking. The hazards of the fish products treated by liquid-smoking process are discussed in this review. The smoke flavoring is one important ingredient in the smoke-flavored fish. This paper gives the definition of smoke flavorings and the hazard of polycyclic aromatic hydrocarbons (PAHs) residue in the smoke flavorings on the market. It gives also an assessment of chemical hazards such as carcinogenic PAHs, especially Benzo-[ a]pyrene, as well as biological hazards such as Listeria monocytogenes, Clostridium botulinum, histamine and parasites in smoke-flavored fish. The limitations in regulations or standards are discussed. Smoke flavored fish have lower content of PAHs as compared with the traditional smoking techniques if the PAHs residue in smoke flavorings is controlled by regulations or standards.

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

Science.gov (United States)

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

2015-01-01

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

Flavor physics and CP violation

International Nuclear Information System (INIS)

Isidori, Gino

2014-01-01

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

Thin pixel development for the SuperB silicon vertex tracker

Energy Technology Data Exchange (ETDEWEB)

Rizzo, G., E-mail: giuliana.rizzo@pi.infn.it [INFN-Pisa and Universita di Pisa (Italy); Avanzini, C.; Batignani, G.; Bettarini, S.; Bosi, F.; Ceccanti, M.; Cenci, R.; Cervelli, A.; Crescioli, F.; Dell' Orso, M.; Forti, F.; Giannetti, P.; Giorgi, M.A. [INFN-Pisa and Universita di Pisa (Italy); Lusiani, A. [Scuola Normale Superiore and INFN-Pisa (Italy); Gregucci, S.; Mammini, P.; Marchiori, G.; Massa, M.; Morsani, F.; Neri, N. [INFN-Pisa and Universita di Pisa (Italy); and others

2011-09-11

The high luminosity SuperB asymmetric e{sup +}e{sup -} collider, to be built near the INFN National Frascati Laboratory in Italy, has been designed to deliver a luminosity greater than 10{sup 36} cm{sup -2} s{sup -1} with moderate beam currents and a reduced center of mass boost with respect to earlier B-Factories. An improved vertex resolution is required for precise time-dependent measurements and the SuperB Silicon Vertex Tracker will be equipped with an innermost layer of small radius (about 1.5 cm), resolution of 10-15{mu}m in both coordinates, low material budget (<1% X0), and able to withstand a background rate of several tens of MHz/cm{sup 2}. The ambitious goal of designing a thin pixel device with these stringent requirements is being pursued with specific R and D programs on different technologies: hybrid pixels, CMOS MAPS and pixel sensors developed with vertical integration technology. The latest results on the various pixel options for the SuperB SVT will be presented.

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

Directory of Open Access Journals (Sweden)

Carlos eVelasco

2015-03-01

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

Resonant Spin-Flavor Conversion of Supernova Neutrinos

Science.gov (United States)

Ando, Shin'ichiro; Sato, K.

2003-07-01

We investigate resonant spin-flavor (RSF) conversions of supernova neutrinos which are induced by the interaction of neutrino magnetic moment and supernova magnetic fields. With a new diagram we propose, it is found that four conversions occur in supernovae, two are induced by the RSF effect and two by the pure Mikheyev-Smirnov-Wolfenstein (MSW) effect. The realistic numerical calculation of neutrino conversions indicates that the RSF-induced νe ↔ ντ tran¯ -12 9 -1 sition occurs efficiently, when µν > 10 µB (B0 /5 × 10 G) , where B0 is the strength of the magnetic field at the surface of iron core. We also evaluate the energy spectrum as a function of µν B0 at the super-Kamiokande detector using the calculated conversion probabilities, and find that the spectral deformation might have possibility to provide useful information on the neutrino magnetic moment as well as the magnetic field strength in supernovae.

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

NARCIS (Netherlands)

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

2018-01-01

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

Consumer preferences for mild cheddar cheese flavors.

Science.gov (United States)

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

2008-11-01

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

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

Science.gov (United States)

Schober, Amanda L; Peterson, Devin G

2004-05-05

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

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

Science.gov (United States)

Aliani, Michel; Farmer, Linda J

2005-08-10

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

Super oxidation and solidification of organic solvents, polycyclic aromatic hydrocarbons and pesticides at an abandoned chemical factory site

Energy Technology Data Exchange (ETDEWEB)

Yao, Kevin; Xu, Paul [Suntime Remediation Company, Changzhou, Jiangsu (China); Loo, Walter [Environment and Technology Services, 1323 Horizon Lane, Patterson, CA 95363 (United States)

2013-07-01

Large quantities of organic chemical such as VOCs, SVOCs and POPs were found in the soil of land at an abandoned Chemical Plant. Technology of super oxidation was applied to the soil for cleanup. Fenton process was utilized to treat soil contaminated heavily by BHC, benzene, chlorobenzene, dichlorobenzene, hexachlorobenzene, dichloroethane, dichloropropane, trichlorobenzene and dichloroether, etc. Super oxidation was coupled with method of stabilization for this case to enhance the remediation effect, which proved to be successful. Concentration of concerned pollutants was brought down below the national regulation level by approximately 8 folds. To make the treated soil strong and effective layer preventing pollutants breaking through, Iron powder was mixed in the soil, forming PBR (Permeable Barrier Reactor), to lower the risk to human health. The site after enhanced super oxidation above was totally safe to be developed into a residential community and/or commercial area. (authors)

VizieR Online Data Catalog: Absorption velocities for 21 super-luminous SNe Ic (Liu+, 2017)

Science.gov (United States)

Liu, Y.-Q.; Modjaz, M.; Bianco, F. B.

2018-04-01

We have collected the spectra of all available super-luminous supernovae (SLSNe) Ic that have a date of maximum light published before April of 2016. These SLSNe Ic were mainly discovered and observed by the All-Sky Automated Survey for Supernovae (ASAS-SN), the Catalina Real-Time Transient Survey, the Dark Energy Survey (DES), the Hubble Space Telescope Cluster Supernova Survey, the Pan-STARRS1 Medium Deep Survey (PS1), the Public ESO Spectroscopic Survey of Transient Objects (PESSTO), the Intermediate Palomar Transient Factory (iPTF) as well as the Palomar Transient Factory (PTF), and the Supernova Legacy Survey (SNLS). See table 1. (2 data files).

Flavor changing lepton processes

International Nuclear Information System (INIS)

Kuno, Yoshitaka

2002-01-01

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

Flavor physics without flavor symmetries

Science.gov (United States)

Buchmuller, Wilfried; Patel, Ketan M.

2018-04-01

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

Virtual Learning Factory on VR-Supported Factory Planning

OpenAIRE

Weidig , Christian; Menck , Nicole; Winkes , Pascal ,; Aurich , Jan ,

2014-01-01

Part 13: Virtual Reality and Simulation; International audience; Learning Factories are becoming popular as tangible measures to teach engineering methods while making use of them in an industrial-like environment. Their core component is usually a factory demonstrator, users are physically working with. For factory planning such approaches can hardly be adapted, due to long lasting realization phases.To overcome this obstacle a virtual learning factory has been developed whose core component...

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

Science.gov (United States)

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

2018-06-01

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

Collective three-flavor oscillations of supernova neutrinos

Science.gov (United States)

Dasgupta, Basudeb; Dighe, Amol

2008-06-01

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

Chiral flavor violation from extended gauge mediation

Energy Technology Data Exchange (ETDEWEB)

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

2015-07-08

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

The flavoring of the pomeron

International Nuclear Information System (INIS)

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

1977-03-01

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

Volatile flavor compounds in yogurt: a review.

Science.gov (United States)

Cheng, Hefa

2010-11-01

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

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

NARCIS (Netherlands)

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

2009-01-01

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

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

Science.gov (United States)

Kaur, Gurjot; Muthumalage, Thivanka; Rahman, Irfan

2018-05-15

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

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

Directory of Open Access Journals (Sweden)

Maria Eugênia de Oliveira Mamede

2015-03-01

Full Text Available Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry (B, pineapple (C, jabuticaba (D, mango (E and cashew (F. The consumer profiles in the two regions studied were similar. Overall beverages B, A and F were the most accepted, with scores of 7.7, 6.4 and 6.2, respectively. Internal Preference Mapping showed that most of the consumers were located near beverages A, B and F, confirming the acceptance results. The consumers indicated appearance and flavor as the most appreciated characteristics in beverages A, B and F. Beverages A, B and F presented higher total soluble solids contents and viscosities than the other beverages. Consumer segmentation did not depend on the different levels of familiarity with the cajá flavor. Thus the preparation of mixed flavor beverages of cajá-strawberry and cajá-cashew is an excellent proposal because it presents flavors with good potential for marketing in different regions of Brazil.

Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor

Directory of Open Access Journals (Sweden)

Edgar Chambers IV

2013-04-01

Full Text Available Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combinations of volatiles yield different flavors than those expected from individual compounds, and the differences in perception of volatiles in different matrices. This review identifies some of the reasons sensory analysis and instrumental measurements result in poor associations and suggests issues that need to be addressed in future research for better understanding of the relationships of flavor/aroma phenomena and chemical composition.

Flavorful hybrid anomaly-gravity mediation

International Nuclear Information System (INIS)

Gross, Christian; Hiller, Gudrun

2011-01-01

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

Sequential flavor symmetry breaking

International Nuclear Information System (INIS)

Feldmann, Thorsten; Jung, Martin; Mannel, Thomas

2009-01-01

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

Sequential flavor symmetry breaking

Science.gov (United States)

Feldmann, Thorsten; Jung, Martin; Mannel, Thomas

2009-08-01

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

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

OpenAIRE

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

2015-01-01

Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A) was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry (B), pineapple (C), jabuticaba (D), mango (E) and cashew (F). The consumer profiles in the two regions studied were similar. Ove...

21 CFR 169.181 - Vanilla-vanillin flavoring.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Vanilla-vanillin flavoring. 169.181 Section 169... Dressings and Flavorings § 169.181 Vanilla-vanillin flavoring. (a) Vanilla-vanillin flavoring conforms to... ingredients prescribed for vanilla-vanillin extract by § 169.180, except that its content of ethyl alcohol is...

LHC benchmarks from flavored gauge mediation

Energy Technology Data Exchange (ETDEWEB)

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

2016-07-12

We present benchmark points for LHC searches from flavored gauge mediation models, in which messenger-matter couplings give flavor-dependent squark masses. Our examples include spectra in which a single squark — stop, scharm, or sup — is much lighter than all other colored superpartners, motivating improved quark flavor tagging at the LHC. Many examples feature flavor mixing; in particular, large stop-scharm mixing is possible. The correct Higgs mass is obtained in some examples by virtue of the large stop A-term. We also revisit the general flavor and CP structure of the models. Even though the A-terms can be substantial, their contributions to EDM’s are very suppressed, because of the particular dependence of the A-terms on the messenger coupling. This holds regardless of the messenger-coupling texture. More generally, the special structure of the soft terms often leads to stronger suppression of flavor- and CP-violating processes, compared to naive estimates.

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

Science.gov (United States)

Park, Curtis W; Drake, MaryAnne

2017-07-01

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

Dihedral flavor symmetries

Energy Technology Data Exchange (ETDEWEB)

Blum, Alexander Simon

2009-06-10

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

Dihedral flavor symmetries

International Nuclear Information System (INIS)

Blum, Alexander Simon

2009-01-01

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

Multisensory flavor perception.

Science.gov (United States)

Spence, Charles

2015-03-26

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

Super-quantum curves from super-eigenvalue models

Energy Technology Data Exchange (ETDEWEB)

Ciosmak, Paweł [Faculty of Mathematics, Informatics and Mechanics, University of Warsaw,ul. Banacha 2, 02-097 Warsaw (Poland); Hadasz, Leszek [M. Smoluchowski Institute of Physics, Jagiellonian University,ul. Łojasiewicza 11, 30-348 Kraków (Poland); Manabe, Masahide [Faculty of Physics, University of Warsaw,ul. Pasteura 5, 02-093 Warsaw (Poland); Sułkowski, Piotr [Faculty of Physics, University of Warsaw,ul. Pasteura 5, 02-093 Warsaw (Poland); Walter Burke Institute for Theoretical Physics, California Institute of Technology,1200 E. California Blvd, Pasadena, CA 91125 (United States)

2016-10-10

In modern mathematical and theoretical physics various generalizations, in particular supersymmetric or quantum, of Riemann surfaces and complex algebraic curves play a prominent role. We show that such supersymmetric and quantum generalizations can be combined together, and construct supersymmetric quantum curves, or super-quantum curves for short. Our analysis is conducted in the formalism of super-eigenvalue models: we introduce β-deformed version of those models, and derive differential equations for associated α/β-deformed super-matrix integrals. We show that for a given model there exists an infinite number of such differential equations, which we identify as super-quantum curves, and which are in one-to-one correspondence with, and have the structure of, super-Virasoro singular vectors. We discuss potential applications of super-quantum curves and prospects of other generalizations.

Super-quantum curves from super-eigenvalue models

International Nuclear Information System (INIS)

Ciosmak, Paweł; Hadasz, Leszek; Manabe, Masahide; Sułkowski, Piotr

2016-01-01

In modern mathematical and theoretical physics various generalizations, in particular supersymmetric or quantum, of Riemann surfaces and complex algebraic curves play a prominent role. We show that such supersymmetric and quantum generalizations can be combined together, and construct supersymmetric quantum curves, or super-quantum curves for short. Our analysis is conducted in the formalism of super-eigenvalue models: we introduce β-deformed version of those models, and derive differential equations for associated α/β-deformed super-matrix integrals. We show that for a given model there exists an infinite number of such differential equations, which we identify as super-quantum curves, and which are in one-to-one correspondence with, and have the structure of, super-Virasoro singular vectors. We discuss potential applications of super-quantum curves and prospects of other generalizations.

Super-quantum curves from super-eigenvalue models

Science.gov (United States)

Ciosmak, Paweł; Hadasz, Leszek; Manabe, Masahide; Sułkowski, Piotr

2016-10-01

In modern mathematical and theoretical physics various generalizations, in particular supersymmetric or quantum, of Riemann surfaces and complex algebraic curves play a prominent role. We show that such supersymmetric and quantum generalizations can be combined together, and construct supersymmetric quantum curves, or super-quantum curves for short. Our analysis is conducted in the formalism of super-eigenvalue models: we introduce β-deformed version of those models, and derive differential equations for associated α/ β-deformed super-matrix integrals. We show that for a given model there exists an infinite number of such differential equations, which we identify as super-quantum curves, and which are in one-to-one correspondence with, and have the structure of, super-Virasoro singular vectors. We discuss potential applications of super-quantum curves and prospects of other generalizations.

SuperB Progress Report for Accelerator

Energy Technology Data Exchange (ETDEWEB)

Biagini, M.E.; Boni, R.; Boscolo, M.; Buonomo, B.; Demma, T.; Drago, A.; Esposito, M.; Guiducci, S.; Mazzitelli, G.; Pellegrino, L.; Preger, M.A.; Raimondi, P.; Ricci, R.; Rotundo, U.; Sanelli, C.; Serio, M.; Stella, A.; Tomassini, S.; Zobov, M.; /Frascati; Bertsche, K.; Brachman, A.; /SLAC /Novosibirsk, IYF /INFN, Pisa /Pisa U. /Orsay, LAL /Annecy, LAPP /LPSC, Grenoble /IRFU, SPP, Saclay /DESY /Cockroft Inst. Accel. Sci. Tech. /U. Liverpool /CERN

2012-02-14

This report details the progress made in by the SuperB Project in the area of the Collider since the publication of the SuperB Conceptual Design Report in 2007 and the Proceedings of SuperB Workshop VI in Valencia in 2008. With this document we propose a new electron positron colliding beam accelerator to be built in Italy to study flavor physics in the B-meson system at an energy of 10 GeV in the center-of-mass. This facility is called a high luminosity B-factory with a project name 'SuperB'. This project builds on a long history of successful e+e- colliders built around the world, as illustrated in Figure 1.1. The key advances in the design of this accelerator come from recent successes at the DAFNE collider at INFN in Frascati, Italy, at PEP-II at SLAC in California, USA, and at KEKB at KEK in Tsukuba Japan, and from new concepts in beam manipulation at the interaction region (IP) called 'crab waist'. This new collider comprises of two colliding beam rings, one at 4.2 GeV and one at 6.7 GeV, a common interaction region, a new injection system at full beam energies, and one of the two beams longitudinally polarized at the IP. Most of the new accelerator techniques needed for this collider have been achieved at other recently completed accelerators including the new PETRA-3 light source at DESY in Hamburg (Germany) and the upgraded DAFNE collider at the INFN laboratory at Frascati (Italy), or during design studies of CLIC or the International Linear Collider (ILC). The project is to be designed and constructed by a worldwide collaboration of accelerator and engineering staff along with ties to industry. To save significant construction costs, many components from the PEP-II collider at SLAC will be recycled and used in this new accelerator. The interaction region will be designed in collaboration with the particle physics detector to guarantee successful mutual use. The accelerator collaboration will consist of several groups at present

Heavy flavor production from photons and hadrons

International Nuclear Information System (INIS)

Heusch, C.A.

1982-01-01

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

Study on creation of an indocalamus leaf flavor

Directory of Open Access Journals (Sweden)

Guangyong ZHU

2015-01-01

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

Flavor symmetry in the large Nc limit

International Nuclear Information System (INIS)

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

1991-01-01

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

Flavor, fragrance, and odor analysis

National Research Council Canada - National Science Library

Marsili, Ray

2012-01-01

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

Adolescents’ Interest in Trying Flavored E-Cigarettes

Science.gov (United States)

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

2016-01-01

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

Particle factories

International Nuclear Information System (INIS)

Schindler, Rafe

1989-01-01

Physicists' attention is increasingly turning to the high luminosity frontier - providing enough collisions to amass sizable numbers of rare events - to complement the traditional quest for higher energies. This month we cover three areas where projects are now being considered: Phi-factory workshop, PSI Planning for B meson factory, Tau-charm factory

Particle factories

Energy Technology Data Exchange (ETDEWEB)

Schindler, Rafe

1989-07-15

Physicists' attention is increasingly turning to the high luminosity frontier - providing enough collisions to amass sizable numbers of rare events - to complement the traditional quest for higher energies. This month we cover three areas where projects are now being considered: Phi-factory workshop, PSI Planning for B meson factory, Tau-charm factory.

A couplet from flavored dark matter

Energy Technology Data Exchange (ETDEWEB)

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

2015-08-17

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

On flavor violation for massive and mixed neutrinos

International Nuclear Information System (INIS)

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

2009-01-01

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

η{sub c} production associated with light hadrons at the B-factories and the future Super B-factories

Energy Technology Data Exchange (ETDEWEB)

Gong, Qin-Rong [Peking University, Department of Physics and State Key Laboratory of Nuclear Physics and Technology, Beijing (China); Sun, Zhan [Guizhou Minzu University, School of Science, Guiyang (China); Zhang, Hong-Fei [Chongqing University of Posts and Telecommunications, School of Science, Chongqing (China); Mo, Xue-Mei [Third Military Medical University, Institute of Digital Medicine, School of Biomedical Engineering, Chongqing (China)

2016-09-15

We present a complete study of the associated production of the η{sub c} meson with light hadrons in e{sup +}e{sup -} collisions at the B-factory energy, which is demonstrated to be one of the best laboratories for testing the colour-octet (CO) mechanism. The colour-singlet contributions are evaluated up to O(α{sup 2}α{sub s}{sup 3}), while the CO ones are evaluated up to O(α{sup 2}α{sub s}{sup 2}). For the first time, the angular distribution of the {sup 1}S{sub 0}{sup [8]} production is studied at QCD next-to-leading order. We find that the {sup 1}S{sub 0}{sup [8]} channel dominates the total cross section, while the {sup 1}P{sub 1}{sup [8]} one exhibits its importance in the angular distribution, which turns out to be downward going with respect to cosθ. This can be considered as the most distinct signal for the CO mechanism. (orig.)

Flavor and CP invariant composite Higgs models

International Nuclear Information System (INIS)

Redi, Michele; Weiler, Andreas

2011-09-01

The flavor protection in composite Higgs models with partial compositeness is known to be insufficient. We explore the possibility to alleviate the tension with CP odd observables by assuming that flavor or CP are symmetries of the composite sector, broken by the coupling to Standard Model fields. One realization is that the composite sector has a flavor symmetry SU(3) or SU(3) U x SU(3) D which allows us to realize Minimal Flavor Violation. We show how to avoid the previously problematic tension between a flavor symmetric composite sector and electro-weak precision tests. Some of the light quarks are substantially or even fully composite with striking signals at the LHC. We discuss the constraints from recent dijet mass measurements and give an outlook on the discovery potential. We also present a different protection mechanism where we separate the generation of flavor hierarchies and the origin of CP violation. This can eliminate or safely reduce unwanted CP violating effects, realizing effectively ''Minimal CP Violation'' and is compatible with a dynamical generation of flavor at low scales. (orig.)

A flavor protection for warped Higgsless models

International Nuclear Information System (INIS)

Csaki, Csaba; Curtin, David

2009-01-01

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

Exploring flavor-dependent long-range forces in long-baseline neutrino oscillation experiments

Science.gov (United States)

Chatterjee, Sabya Sachi; Dasgupta, Arnab; Agarwalla, Sanjib Kumar

2015-12-01

The Standard Model gauge group can be extended with minimal matter content by introducing anomaly free U(1) symmetry, such as L e - L μ or L e - L τ . If the neutral gauge boson corresponding to this abelian symmetry is ultra-light, then it will give rise to flavor-dependent long-range leptonic force, which can have significant impact on neutrino oscillations. For an instance, the electrons inside the Sun can generate a flavor-dependent long-range potential at the Earth surface, which can suppress the ν μ → ν e appearance probability in terrestrial experiments. The sign of this potential is opposite for anti-neutrinos, and affects the oscillations of (anti-)neutrinos in different fashion. This feature invokes fake CP-asymmetry like the SM matter effect and can severely affect the leptonic CP-violation searches in long-baseline experiments. In this paper, we study in detail the possible impacts of these long-range flavor-diagonal neutral current interactions due to L e - L μ symmetry, when (anti-)neutrinos travel from Fermilab to Homestake (1300 km) and CERN to Pyhäsalmi (2290 km) in the context of future high-precision superbeam facilities, DUNE and LBNO respectively. If there is no signal of long-range force, DUNE (LBNO) can place stringent constraint on the effective gauge coupling α eμ < 1.9 × 10-53 (7.8 × 10-54) at 90% C.L., which is almost 30 (70) times better than the existing bound from the Super-Kamiokande experiment. We also observe that if α eμ ≥ 2 × 10-52, the CP-violation discovery reach of these future facilities vanishes completely. The mass hierarchy measurement remains robust in DUNE (LBNO) if α eμ < 5 × 10-52 (10-52).

Fractional factorial plans

CERN Document Server

Dey, Aloke

2009-01-01

A one-stop reference to fractional factorials and related orthogonal arrays.Presenting one of the most dynamic areas of statistical research, this book offers a systematic, rigorous, and up-to-date treatment of fractional factorial designs and related combinatorial mathematics. Leading statisticians Aloke Dey and Rahul Mukerjee consolidate vast amounts of material from the professional literature--expertly weaving fractional replication, orthogonal arrays, and optimality aspects. They develop the basic theory of fractional factorials using the calculus of factorial arrangements, thereby providing a unified approach to the study of fractional factorial plans. An indispensable guide for statisticians in research and industry as well as for graduate students, Fractional Factorial Plans features: * Construction procedures of symmetric and asymmetric orthogonal arrays. * Many up-to-date research results on nonexistence. * A chapter on optimal fractional factorials not based on orthogonal arrays. * Trend-free plans...

Super jackstraws and super waterwheels

International Nuclear Information System (INIS)

Cho, Jin-Ho

2007-01-01

We construct various new BPS states of D-branes preserving 8 supersymmetries. These include super Jackstraws (a bunch of scattered D- or (p, q)-strings preserving supersymmetries), and super waterwheels (a number of D2-branes intersecting at generic angles on parallel lines while preserving supersymmetries). Super D-Jackstraws are scattered in various dimensions but are dynamical with all their intersections following a common null direction. Meanwhile, super (p, q)-Jackstraws form a planar static configuration. We show that the SO(2) subgroup of SL(2, R), the group of classical S-duality transformations in IIB theory, can be used to generate this latter configuration of variously charged (p, q)-strings intersecting at various angles. The waterwheel configuration of D2-branes preserves 8 supersymmetries as long as the 'critical' Born-Infeld electric fields are along the common direction

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

Science.gov (United States)

Hallagan, John B

2017-08-01

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

Lepton-flavor violating mediators

Energy Technology Data Exchange (ETDEWEB)

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

2017-03-13

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

Flavor Dependence of the S-parameter

DEFF Research Database (Denmark)

Di Chiara, Stefano; Pica, Claudio; Sannino, Francesco

2011-01-01

of flavors, colors and matter representation. We show that S, normalized to the number of flavors, increases as we decrease the number of flavors and gives a direct measure of the anomalous dimension of the mass of the fermions. Our findings support the conjecture presented in [arXiv:1006.0207 [hep...... constitute important constraints on models of dynamical electroweak symmetry breaking and unparticle physics....

Nonlinear Super Integrable Couplings of Super Classical-Boussinesq Hierarchy

Directory of Open Access Journals (Sweden)

Xiuzhi Xing

2014-01-01

Full Text Available Nonlinear integrable couplings of super classical-Boussinesq hierarchy based upon an enlarged matrix Lie super algebra were constructed. Then, its super Hamiltonian structures were established by using super trace identity. As its reduction, nonlinear integrable couplings of the classical integrable hierarchy were obtained.

Suppressing supersymmetric flavor violations through quenched gaugino-flavor interactions

Science.gov (United States)

Wells, James D.; Zhao, Yue

2017-06-01

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

Testing and evaluating storage technology to build a distributed Tier1 for SuperB in Italy

International Nuclear Information System (INIS)

Pardi, S; Delprete, D; Russo, G; Fella, A; Corvo, M; Bianchi, F; Ciaschini, V; Giacomini, F; Simone, A Di; Donvito, G; Santeramo, B; Gianoli, A; Luppi, E; Manzali, M; Tomassetti, L; Longo, S; Stroili, R; Luitz, S; Perez, A; Rama, M

2012-01-01

The SuperB asymmetric energy e + e −- collider and detector to be built at the newly founded Nicola Cabibbo Lab will provide a uniquely sensitive probe of New Physics in the flavor sector of the Standard Model. Studying minute effects in the heavy quark and heavy lepton sectors requires a data sample of 75 ab −-1 and a luminosity target of 10 36 cm −-2 s −-1 . This luminosity translate in the requirement of storing more than 50 PByte of additional data each year, making SuperB an interesting challenge to the data management infrastructure, both at site level as at Wide Area Network level. A new Tier1, distributed among 3 or 4 sites in the south of Italy, is planned as part of the SuperB computing infrastructure. Data storage is a relevant topic whose development affects the way to configure and setup storage infrastructure both in local computing cluster and in a distributed paradigm. In this work we report the test on the software for data distribution and data replica focusing on the experiences made with Hadoop and GlusterFS.

Flavor and CP invariant composite Higgs models

Energy Technology Data Exchange (ETDEWEB)

Redi, Michele [CERN - European Organization for Nuclear Research, Geneva (Switzerland). Theory Div.; INFN, Firenze (Italy); Weiler, Andreas [CERN - European Organization for Nuclear Research, Geneva (Switzerland). Theory Div.; Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany)

2011-09-15

The flavor protection in composite Higgs models with partial compositeness is known to be insufficient. We explore the possibility to alleviate the tension with CP odd observables by assuming that flavor or CP are symmetries of the composite sector, broken by the coupling to Standard Model fields. One realization is that the composite sector has a flavor symmetry SU(3) or SU(3){sub U} x SU(3){sub D} which allows us to realize Minimal Flavor Violation. We show how to avoid the previously problematic tension between a flavor symmetric composite sector and electro-weak precision tests. Some of the light quarks are substantially or even fully composite with striking signals at the LHC. We discuss the constraints from recent dijet mass measurements and give an outlook on the discovery potential. We also present a different protection mechanism where we separate the generation of flavor hierarchies and the origin of CP violation. This can eliminate or safely reduce unwanted CP violating effects, realizing effectively ''Minimal CP Violation'' and is compatible with a dynamical generation of flavor at low scales. (orig.)

Flavor symmetries and fermion masses

International Nuclear Information System (INIS)

Rasin, A.

1994-04-01

We introduce several ways in which approximate flavor symmetries act on fermions and which are consistent with observed fermion masses and mixings. Flavor changing interactions mediated by new scalars appear as a consequence of approximate flavor symmetries. We discuss the experimental limits on masses of the new scalars, and show that the masses can easily be of the order of weak scale. Some implications for neutrino physics are also discussed. Such flavor changing interactions would easily erase any primordial baryon asymmetry. We show that this situation can be saved by simply adding a new charged particle with its own asymmetry. The neutrality of the Universe, together with sphaleron processes, then ensures a survival of baryon asymmetry. Several topics on flavor structure of the supersymmetric grand unified theories are discussed. First, we show that the successful predictions for the Kobayashi-Maskawa mixing matrix elements, V ub /V cb = √m u /m c and V td /V ts = √m d /m s , are a consequence of a large class of models, rather than specific properties of a few models. Second, we discuss how the recent observation of the decay β → sγ constrains the parameter space when the ratio of the vacuum expectation values of the two Higgs doublets, tanΒ, is large. Finally, we discuss the flavor structure of proton decay. We observe a surprising enhancement of the branching ratio for the muon mode in SO(10) models compared to the same mode in the SU(5) model

Theories of Leptonic Flavor

DEFF Research Database (Denmark)

Hagedorn, Claudia

2017-01-01

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

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

Science.gov (United States)

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

2017-01-01

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

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

Directory of Open Access Journals (Sweden)

Thivanka Muthumalage

2018-01-01

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

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

International Nuclear Information System (INIS)

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

2006-01-01

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

Beef flavor: a review from chemistry to consumer.

Science.gov (United States)

Kerth, Chris R; Miller, Rhonda K

2015-11-01

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

The super-classical-Boussinesq hierarchy and its super-Hamiltonian structure

International Nuclear Information System (INIS)

Si-Xing, Tao; Tie-Cheng, Xia

2010-01-01

Based on the constructed Lie superalgebra, the super-classical-Boussinesq hierarchy is obtained. Then, its super-Hamiltonian structure is obtained by making use of super-trace identity. Furthermore, the super-classical-Boussinesq hierarchy is also integrable in the sense of Liouville. (general)

AutoPyFactory: A Scalable Flexible Pilot Factory Implementation

International Nuclear Information System (INIS)

Caballero, J; Hover, J; Love, P; Stewart, G A

2012-01-01

The ATLAS experiment at the CERN LHC is one of the largest users of grid computing infrastructure, which is a central part of the experiment's computing operations. Considerable efforts have been made to use grid technology in the most efficient and effective way, including the use of a pilot job based workload management framework. In this model the experiment submits ‘pilot’ jobs to sites without payload. When these jobs begin to run they contact a central service to pick-up a real payload to execute. The first generation of pilot factories were usually specific to a single Virtual Organization (VO), and were bound to the particular architecture of that VO's distributed processing. A second generation provides factories which are more flexible, not tied to any particular VO, and provide new and improved features such as monitoring, logging, profiling, etc. In this paper we describe this key part of the ATLAS pilot architecture, a second generation pilot factory, AutoPyFactory. AutoPyFactory has a modular design and is highly configurable. It is able to send different types of pilots to sites and exploit different submission mechanisms and queue characteristics. It is tightly integrated with the PanDA job submission framework, coupling pilot flow to the amount of work the site has to run. It gathers information from many sources in order to correctly configure itself for a site and its decision logic can easily be updated. Integrated into AutoPyFactory is a flexible system for delivering both generic and specific job wrappers which can perform many useful actions before starting to run end-user scientific applications, e.g., validation of the middleware, node profiling and diagnostics, and monitoring. AutoPyFactory also has a robust monitoring system that has been invaluable in establishing a reliable pilot factory service for ATLAS.

Flavor Alignment via Shining in RS

CERN Document Server

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

2010-01-01

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

Flavor at the TeV scale with extra dimensions

International Nuclear Information System (INIS)

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

2000-01-01

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

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

Science.gov (United States)

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

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

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

Directory of Open Access Journals (Sweden)

Vilma Mota da Silva

2007-06-01

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

Heavy flavor measurements and new physics searches

International Nuclear Information System (INIS)

Isidori, G.

2014-01-01

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

The flavor of the composite pseudo-goldstone Higgs

International Nuclear Information System (INIS)

Csaki, Csaba; Weiler, Andreas; Falkowski, Adam

2008-01-01

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

Flavor alignment via shining in Randall-Sundrum models

International Nuclear Information System (INIS)

Csaki, Csaba; Perez, Gilad; Surujon, Ze'ev; Weiler, Andreas

2010-01-01

We present a class of warped extra dimensional models whose flavor violating interactions are much suppressed compared to the usual anarchic case due to flavor alignment. Such suppression can be achieved in models where part of the global flavor symmetry is gauged in the bulk and broken in a controlled manner. We show that the bulk masses can be aligned with the down-type Yukawa couplings by an appropriate choice of bulk flavon field representations and TeV brane dynamics. This alignment could reduce the flavor violating effects to levels that allow for a Kaluza-Klein scale as low as 2-3 TeV, making the model observable at the LHC. However, the up-type Yukawa couplings on the IR brane, which are bounded from below by recent bounds on CP violation in the D system, induce flavor misalignment radiatively. Off-diagonal down-type Yukawa couplings and kinetic mixings for the down quarks are both consequences of this effect. These radiative Yukawa corrections can be reduced by raising the flavon vacuum expectation value on the IR brane (at the price of some moderate tuning), or by extending the Higgs sector. The flavor changing effects from the radiatively induced Yukawa mixing terms are at around the current upper experimental bounds. We also show the generic bounds on UV-brane induced flavor violating effects, and comment on possible additional flavor violations from bulk flavor gauge bosons and the bulk Yukawa scalars.

Lepton flavor violation at LEP II and beyond

International Nuclear Information System (INIS)

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

1996-07-01

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

The Flavor of the Composite Pseudo-Goldstone Higgs

CERN Document Server

Csaki, Csaba; Weiler, Andreas

2008-01-01

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

Electric dipole moments with and beyond flavor invariants

Science.gov (United States)

Smith, Christopher; Touati, Selim

2017-11-01

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

Electric dipole moments with and beyond flavor invariants

Directory of Open Access Journals (Sweden)

Christopher Smith

2017-11-01

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

AutoPyFactory: A Scalable Flexible Pilot Factory Implementation

CERN Document Server

Caballero, J; The ATLAS collaboration; Love, P; Stewart, G

2012-01-01

The ATLAS experiment at the CERN LHC is one of the largest users of grid computing infrastructure, which is a central part of the experiment’s computing operations. Considerable efforts have been made to use grid technology in the most efficient and effective way, including the use of a pilot job based workload management framework. In this model the experiment submits ’pilot’ jobs to sites without payload. When these jobs begin to run they contact a central service to retrieve a real payload to execute. The first generation of pilot factories were usually specific to a single VO, and were bound to the particular architecture of that VO’s distributed processing. A second generation provides factories which are more flexible, not tied to any particular VO, and provide new or improved features such as monitoring, logging, profiling, etc. In this paper we describe this key part of the ATLAS pilot architecture, a second generation pilot factory, AutoPyFactory. AutoPyFactory has a modular design and is hig...

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

Science.gov (United States)

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

2016-06-01

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

Acceptance of sugar reduction in flavored yogurt.

Science.gov (United States)

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

2013-09-01

To investigate what level of sugar reduction is accepted in flavored yogurt, we conducted a hedonic test focusing on the degree of liking of the products and on optimal sweetness and aroma levels. For both flavorings (strawberry and coffee), consumers preferred yogurt containing 10% added sugar. However, yogurt containing 7% added sugar was also acceptable. On the just-about-right scale, yogurt containing 10% sugar was more often described as too sweet compared with yogurt containing 7% sugar. On the other hand, the sweetness and aroma intensity for yogurt containing 5% sugar was judged as too low. A second test was conducted to determine the effect of flavoring concentration on the acceptance of yogurt containing 7% sugar. Yogurts containing the highest concentrations of flavoring (11% strawberry, 0.75% coffee) were less appreciated. Additionally, the largest percentage of consumers perceived these yogurts as "not sweet enough." These results indicate that consumers would accept flavored yogurts with 7% added sugar instead of 10%, but 5% sugar would be too low. Additionally, an increase in flavor concentration is undesirable for yogurt containing 7% added sugar. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Theoretically palatable flavor combinations of astrophysical neutrinos

International Nuclear Information System (INIS)

Bustamante, Mauricio

2015-07-01

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

Heavy flavor baryons in hypercentral model

International Nuclear Information System (INIS)

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

2008-01-01

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

Flavor Dependent Retention of Remote Food Preference Memory.

Science.gov (United States)

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

2017-01-01

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

21 CFR 172.585 - Sugar beet extract flavor base.

Science.gov (United States)

2010-04-01

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

Factory physics

CERN Document Server

Hopp, Wallace J.

2011-01-01

After a brief introductory chapter, "Factory Physics 3/e" is divided into three parts: I - The Lessons of History; II - Factory Physics; and III - Principles in Practice. The scientific approach to manufacturing and supply chain management, developed in Part II, is unique to this text. No other text or professional book provides a rigorous, principles-based foundation for manufacturing management. The Third Edition offers tighter connections between Lean Manufacturing, MRP/ERP, Six Sigma, Supply Chain Management, and Factory Physics. In addition to enhancing the historical overview of how these systems evolved, the authors show explicitly how users can achieve Lean Manufacturing objectives (faster response, less inventory) using the integration aspects of MRP/ERP/SCM systems along with the variance analysis methods of Six Sigma. Factory Physics provides the overarching framework that coordinates all of these initiatives into a single-focused strategy.

A super soliton connection

International Nuclear Information System (INIS)

Gurses, M.; Oguz, O.

1985-07-01

Integrable super non-linear classical partial differential equations are considered. A super s1(2,R) algebra valued connection 1-form is constructed. It is shown that curvature 2-form of this super connection vanishes by virtue of the integrable super equations of motion. A super extension of the AKNS scheme is presented and a class of super extension of the Lax hierarchy and super non-linear Schroedinger equation are found. O(N) extension and the Baecklund transformations of the above super equations are also considered. (author)

The Super-B project accelerator status

CERN Document Server

Biagini, M.E.; Boni, R; Boscolo, M; Demma, T; Drago, A; Esposito, M; Guiducci, S; Marcellini, F; Mazzitelli, G; Preger, M; Raimondi, P; Sanelli, C; Serio, M; Stecchi, A; Stella, A; Tomassini, S; Zobov, M; Bertsche, K; Brachmann, A; Cai, Y; Chao, A; DeLira, A; Donald, M; Fisher, A; Kharakh, D; Krasnykh, A; Li, N; MacFarlane, D; Nosochkov, Y; Novokhatski, A; Pivi, M.; Seeman, J; Sullivan, M; Wienands, U; Weisend, J; Wittmer, W; Koop, I; Levichev, E; Nikitin, S; Piminov, P; Sinyatkin, S; Shatilov, D; Bolzon, B; Brunetti, L; Jeremie, A; Baylac, M; DeConto, J M; Gomez, Y; Meot, F; Monseu, N; Tourres, D; Bonis, J.; Chehab, R; Le Meur, G; Mercier, B; Poirier, F; Prevost, C; Rimbault, C; Touze, F; Variola, A; Chance, A; Napoly, O; Bosi, F; Liuzzo, S; Paoloni, E; Bettoni, S

2010-01-01

The SuperB project is an international effort aiming at building in Italy a very high luminosity e+e- (1036 cm-2 sec-1) asymmetric collider at the Y(4S) energy in the cm. The accelerator design has been extensively studied and changed during the past year. The present design, based on the new collision scheme, with large Piwinski angle and the use of “crab waist” sextupoles already successfully tested at the DANE -Factory at LNF Frascati, provides larger flexibility, better dynamic aperture and spin manipulation sections in the Low Energy Ring (LER) for longitudinal polarization of the electron beam at the Interaction Point (IP). The Interaction Region (IR) has been further optimized in terms of apertures and reduced backgrounds in the detector. The injector complex design has been also updated. A summary of the project status will be presented in this paper

A flavor sector for the composite Higgs

Energy Technology Data Exchange (ETDEWEB)

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

2013-11-25

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

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

Science.gov (United States)

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

2017-10-13

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

Analog front-end for pixel sensors in a 3D CMOS technology for the SuperB Layer0

International Nuclear Information System (INIS)

Manazza, A.; Gaioni, L.; Re, V.

2011-01-01

This work is concerned with the design of two different analog channels for hybrid and monolithic pixels readout in view of applications to the SVT at the SuperB Factory. The circuits have been designed in a 130nm CMOS, vertically integrated technology, which, among others, may provide some advantages in terms of functional density and electrical isolation between the analog and the digital sections of the front-end.

Heavy flavor baryons in hypercentral model

Indian Academy of Sciences (India)

Keywords. Hypercentral constituent quark model; charmed and beauty baryons; hyper-Coulomb plus power potential. Abstract. Heavy flavor baryons containing single and double charm (beauty) quarks with light flavor combinations are studied using the hypercentral description of the three-body problem. The confinement ...

New physics with the lepton flavor violating decay τ →3 μ

Science.gov (United States)

Calcuttawala, Zaineb; Kundu, Anirban; Nandi, Soumitra; Patra, Sunando Kumar

2018-05-01

Lepton flavor violating (LFV) processes are a smoking gun signal of new physics (NP). If the semileptonic B decay anomalies are indeed due to some NP, such operators can potentially lead to LFV decays involving the second and the third generation leptons, like τ →3 μ . In this paper, we explore how far the nature of NP can be unraveled at the next generation B -factories like Belle-II, provided the decay τ →3 μ has been observed. We use four observables with which the differentiation among NP operators may be achieved to a high confidence level. Possible presence of multiple NP operators are also analyzed with the optimal observable technique. While the analysis can be improved even further if the final state muon polarizations are measured, we present this work as a motivational tool for the experimentalists, as well as a template for the analysis of similar processes.

Cell Factory Engineering

DEFF Research Database (Denmark)

Davy, Anne Mathilde; Kildegaard, Helene Faustrup; Andersen, Mikael Rørdam

2017-01-01

focused on individual strategies or cell types, but collectively they fall under the broad umbrella of a growing field known as cell factory engineering. Here we condense >130 reviews and key studies in the art into a meta-review of cell factory engineering. We identified 33 generic strategies......-review provides general strategy guides for the broad range of applications of rational engineering of cell factories....

Super-Calogero-Moser-Sutherland systems and free super-oscillators: a mapping

International Nuclear Information System (INIS)

Ghosh, Pijush K.

2001-01-01

We show that the supersymmetric rational Calogero-Moser-Sutherland (CMS) model of A N+1 -type is equivalent to a set of free super-oscillators, through a similarity transformation. We prescribe methods to construct the complete eigenspectrum and the associated eigenfunctions, both in supersymmetry-preserving as well as supersymmetry-breaking phases, from the free super-oscillator basis. Further we show that a wide class of super-Hamiltonians realizing dynamical OSp(2 vertical bar 2) supersymmetry, which also includes all types of rational super-CMS as a small subset, are equivalent to free super-oscillators. We study BC N+1 -type super-CMS model in some detail to understand the subtleties involved in this method

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

Energy Technology Data Exchange (ETDEWEB)

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

2003-07-01

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

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

International Nuclear Information System (INIS)

Perret, Pascal

2003-01-01

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

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

Energy Technology Data Exchange (ETDEWEB)

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

2003-07-01

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

Super Riemann surfaces

International Nuclear Information System (INIS)

Rogers, Alice

1990-01-01

A super Riemann surface is a particular kind of (1,1)-dimensional complex analytic supermanifold. From the point of view of super-manifold theory, super Riemann surfaces are interesting because they furnish the simplest examples of what have become known as non-split supermanifolds, that is, supermanifolds where the odd and even parts are genuinely intertwined, as opposed to split supermanifolds which are essentially the exterior bundles of a vector bundle over a conventional manifold. However undoubtedly the main motivation for the study of super Riemann surfaces has been their relevance to the Polyakov quantisation of the spinning string. Some of the papers on super Riemann surfaces are reviewed. Although recent work has shown all super Riemann surfaces are algebraic, some areas of difficulty remain. (author)

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

Science.gov (United States)

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

2018-05-01

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

BREEDING SUPER-EARTHS AND BIRTHING SUPER-PUFFS IN TRANSITIONAL DISKS

Energy Technology Data Exchange (ETDEWEB)

Lee, Eve J.; Chiang, Eugene, E-mail: evelee@berkeley.edu, E-mail: echiang@astro.berkeley.edu [Department of Astronomy, University of California Berkeley, Berkeley, CA 94720-3411 (United States)

2016-02-01

The riddle posed by super-Earths (1–4R{sub ⊕}, 2–20M{sub ⊕}) is that they are not Jupiters: their core masses are large enough to trigger runaway gas accretion, yet somehow super-Earths accreted atmospheres that weigh only a few percent of their total mass. We show that this puzzle is solved if super-Earths formed late, as the last vestiges of their parent gas disks were about to clear. This scenario would seem to present fine-tuning problems, but we show that there are none. Ambient gas densities can span many (in one case up to 9) orders of magnitude, and super-Earths can still robustly emerge after ∼0.1–1 Myr with percent-by-weight atmospheres. Super-Earth cores are naturally bred in gas-poor environments where gas dynamical friction has weakened sufficiently to allow constituent protocores to gravitationally stir one another and merge. So little gas is present at the time of core assembly that cores hardly migrate by disk torques: formation of super-Earths can be in situ. The basic picture—that close-in super-Earths form in a gas-poor (but not gas-empty) inner disk, fed continuously by gas that bleeds inward from a more massive outer disk—recalls the largely evacuated but still accreting inner cavities of transitional protoplanetary disks. We also address the inverse problem presented by super-puffs: an uncommon class of short-period planets seemingly too voluminous for their small masses (4–10R{sub ⊕}, 2–6M{sub ⊕}). Super-puffs most easily acquire their thick atmospheres as dust-free, rapidly cooling worlds outside ∼1 AU where nebular gas is colder, less dense, and therefore less opaque. Unlike super-Earths, which can form in situ, super-puffs probably migrated in to their current orbits; they are expected to form the outer links of mean-motion resonant chains, and to exhibit greater water content. We close by confronting observations and itemizing remaining questions.

BREEDING SUPER-EARTHS AND BIRTHING SUPER-PUFFS IN TRANSITIONAL DISKS

International Nuclear Information System (INIS)

Lee, Eve J.; Chiang, Eugene

2016-01-01

The riddle posed by super-Earths (1–4R ⊕ , 2–20M ⊕ ) is that they are not Jupiters: their core masses are large enough to trigger runaway gas accretion, yet somehow super-Earths accreted atmospheres that weigh only a few percent of their total mass. We show that this puzzle is solved if super-Earths formed late, as the last vestiges of their parent gas disks were about to clear. This scenario would seem to present fine-tuning problems, but we show that there are none. Ambient gas densities can span many (in one case up to 9) orders of magnitude, and super-Earths can still robustly emerge after ∼0.1–1 Myr with percent-by-weight atmospheres. Super-Earth cores are naturally bred in gas-poor environments where gas dynamical friction has weakened sufficiently to allow constituent protocores to gravitationally stir one another and merge. So little gas is present at the time of core assembly that cores hardly migrate by disk torques: formation of super-Earths can be in situ. The basic picture—that close-in super-Earths form in a gas-poor (but not gas-empty) inner disk, fed continuously by gas that bleeds inward from a more massive outer disk—recalls the largely evacuated but still accreting inner cavities of transitional protoplanetary disks. We also address the inverse problem presented by super-puffs: an uncommon class of short-period planets seemingly too voluminous for their small masses (4–10R ⊕ , 2–6M ⊕ ). Super-puffs most easily acquire their thick atmospheres as dust-free, rapidly cooling worlds outside ∼1 AU where nebular gas is colder, less dense, and therefore less opaque. Unlike super-Earths, which can form in situ, super-puffs probably migrated in to their current orbits; they are expected to form the outer links of mean-motion resonant chains, and to exhibit greater water content. We close by confronting observations and itemizing remaining questions

The Super Patalan Numbers

OpenAIRE

Richardson, Thomas M.

2014-01-01

We introduce the super Patalan numbers, a generalization of the super Catalan numbers in the sense of Gessel, and prove a number of properties analagous to those of the super Catalan numbers. The super Patalan numbers generalize the super Catalan numbers similarly to how the Patalan numbers generalize the Catalan numbers.

Grassmann, super-Kac-Moody and super-derivation algebras

International Nuclear Information System (INIS)

Frappat, L.; Ragoucy, E.; Sorba, P.

1989-05-01

We study the cyclic cocycles of degree one on the Grassmann algebra and on the super-circle with N supersymmetries (i.e. the tensor product of the algebra of functions on the circle times a Grassmann algebra with N generators). They are related to central extensions of graded loop algebras (i.e. super-Kac-Moody algebras). The corresponding algebras of super-derivations have to be compatible with the cocycle characterizing the extension; we give a general method for determining these algebras and examine in particular the cases N = 1,2,3. We also discuss their relations with the Ademollo et al. algebras, and examine the possibility of defining new kinds of super-conformal algebras, which, for N > 1, generalize the N = 1 Ramond-Neveu-Schwarz algebra

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

International Nuclear Information System (INIS)

Baek, Seungwon; Kang, Zhaofeng

2016-01-01

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

Flavor universal resonances and warped gravity

Energy Technology Data Exchange (ETDEWEB)

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

2017-01-04

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

Odd-flavor Simulations by the Hybrid Monte Carlo

CERN Document Server

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

2001-01-01

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

Flavor Tagging at Tevatron incl. calibration and control

Energy Technology Data Exchange (ETDEWEB)

Moulik, T.; /Kansas U.

2007-01-01

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

Unified flavor symmetry from warped dimensions

Energy Technology Data Exchange (ETDEWEB)

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

2015-03-06

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

Heavy flavored jet modification in CMS

CERN Document Server

AUTHOR|(CDS)2084335

2016-01-01

The energy loss of jets in heavy-ion collisions is expected to depend on the flavor of the fragmenting parton. Thus, measurements of jet quenching as a function of flavor place powerful constraints on the thermodynamical and transport properties of the hot and dense medium. Measurements of the nuclear modification factors of the heavy-flavor-tagged jets (from charm and bottom quarks) in both PbPb and pPb collisions can quantify such energy loss effects. Specifically, pPb measurements provide crucial insights into the behavior of the cold nuclear matter effect, which is required to fully understand the hot and dense medium effects on jets in PbPb collisions. In this talk, we present the heavy flavor jet spectra and measurements of the nuclear modification factors in both PbPb and pPb as a function of transverse momentum and pseudorapidity, using the high statistics pp, pPb and PbPb data taken in 2011 and 2013. Finally, we also will present a proposal for c-jet tagging methodology to be used for the upcoming hi...

Tau-charm factory..

Energy Technology Data Exchange (ETDEWEB)

Anon.

1995-10-15

In addition to hearing the latest experimental and theoretical developments at the 17th International Symposium on Lepton Photon Interactions in Beijing, delegates were brought up-to-date on the substantial progress towards the realization of a Tau-Charm Factory in the Chinese capital. Opening the Symposium, Zhou Guangzhao, President of the Chinese Academy of Sciences, expressed a commitment of the Chinese government to basic research and its interest in the continuing development high energy physics in China. Following the very successful construction and operation of Beijing's Electron-Positron Collider, BEPC, the Chinese government has provided 5M yuan ($US 600,000) for a feasibility study by the end of 1996 for a Tau-Charm Factory at Beijing's Institute of High Energy Physics (IHEP). Professor Zhou expressed his belief that, once approved, such a factory would greatly enhance high energy physics in China. He warmly welcomed international collaboration both in the construction of the accelerator and in the experimental programme. His comments were reinforced in the following welcome speech by IHEP Director Zheng Zhipeng. Conference delegates had the opportunity to inspect the BEPC injector and collider, built almost entirely by Chinese industry. The International Committee for Future Accelerators (ICFA) met during the Symposium, with Tau- Charm Factory business on the agenda. In his subsequent report, ICFA Chairman John Peoples said that a Tau-Charm Factory provides a unique experimental environment for the precision studies of tau, charm and light quark-gluon spectroscopy, and that some issues in these fields are not satisfactorily addressed solely by B Factories or fixed-target experiments. The committee expressed a strong interest in seeing a Tau-Charm Factory built and noted the serious interest, especially in China, and looks forward to operation and exploitation by the international physics community. In their Beijing summary talks, both Sam Ting and T

Tau-charm factory..

International Nuclear Information System (INIS)

Anon.

1995-01-01

In addition to hearing the latest experimental and theoretical developments at the 17th International Symposium on Lepton Photon Interactions in Beijing, delegates were brought up-to-date on the substantial progress towards the realization of a Tau-Charm Factory in the Chinese capital. Opening the Symposium, Zhou Guangzhao, President of the Chinese Academy of Sciences, expressed a commitment of the Chinese government to basic research and its interest in the continuing development high energy physics in China. Following the very successful construction and operation of Beijing's Electron-Positron Collider, BEPC, the Chinese government has provided 5M yuan ($US 600,000) for a feasibility study by the end of 1996 for a Tau-Charm Factory at Beijing's Institute of High Energy Physics (IHEP). Professor Zhou expressed his belief that, once approved, such a factory would greatly enhance high energy physics in China. He warmly welcomed international collaboration both in the construction of the accelerator and in the experimental programme. His comments were reinforced in the following welcome speech by IHEP Director Zheng Zhipeng. Conference delegates had the opportunity to inspect the BEPC injector and collider, built almost entirely by Chinese industry. The International Committee for Future Accelerators (ICFA) met during the Symposium, with Tau- Charm Factory business on the agenda. In his subsequent report, ICFA Chairman John Peoples said that a Tau-Charm Factory provides a unique experimental environment for the precision studies of tau, charm and light quark-gluon spectroscopy, and that some issues in these fields are not satisfactorily addressed solely by B Factories or fixed-target experiments. The committee expressed a strong interest in seeing a Tau-Charm Factory built and noted the serious interest, especially in China, and looks forward to operation and exploitation by the international physics community. In their Beijing summary talks, both Sam Ting

Supersymmetry: Compactification, flavor, and dualities

Science.gov (United States)

Heidenreich, Benjamin Jones

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

Lectures on Flavor Physics and CP Violation

CERN Document Server

Grinstein, Benjamín

2016-12-20

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

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

Science.gov (United States)

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

2010-03-01

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

Systematic model building with flavor symmetries

Energy Technology Data Exchange (ETDEWEB)

Plentinger, Florian

2009-12-19

The observation of neutrino masses and lepton mixing has highlighted the incompleteness of the Standard Model of particle physics. In conjunction with this discovery, new questions arise: why are the neutrino masses so small, which form has their mass hierarchy, why is the mixing in the quark and lepton sectors so different or what is the structure of the Higgs sector. In order to address these issues and to predict future experimental results, different approaches are considered. One particularly interesting possibility, are Grand Unified Theories such as SU(5) or SO(10). GUTs are vertical symmetries since they unify the SM particles into multiplets and usually predict new particles which can naturally explain the smallness of the neutrino masses via the seesaw mechanism. On the other hand, also horizontal symmetries, i.e., flavor symmetries, acting on the generation space of the SM particles, are promising. They can serve as an explanation for the quark and lepton mass hierarchies as well as for the different mixings in the quark and lepton sectors. In addition, flavor symmetries are significantly involved in the Higgs sector and predict certain forms of mass matrices. This high predictivity makes GUTs and flavor symmetries interesting for both, theorists and experimentalists. These extensions of the SM can be also combined with theories such as supersymmetry or extra dimensions. In addition, they usually have implications on the observed matter-antimatter asymmetry of the universe or can provide a dark matter candidate. In general, they also predict the lepton flavor violating rare decays {mu} {yields} e{gamma}, {tau} {yields} {mu}{gamma}, and {tau} {yields} e{gamma} which are strongly bounded by experiments but might be observed in the future. In this thesis, we combine all of these approaches, i.e., GUTs, the seesaw mechanism and flavor symmetries. Moreover, our request is to develop and perform a systematic model building approach with flavor symmetries and

Systematic model building with flavor symmetries

International Nuclear Information System (INIS)

Plentinger, Florian

2009-01-01

The observation of neutrino masses and lepton mixing has highlighted the incompleteness of the Standard Model of particle physics. In conjunction with this discovery, new questions arise: why are the neutrino masses so small, which form has their mass hierarchy, why is the mixing in the quark and lepton sectors so different or what is the structure of the Higgs sector. In order to address these issues and to predict future experimental results, different approaches are considered. One particularly interesting possibility, are Grand Unified Theories such as SU(5) or SO(10). GUTs are vertical symmetries since they unify the SM particles into multiplets and usually predict new particles which can naturally explain the smallness of the neutrino masses via the seesaw mechanism. On the other hand, also horizontal symmetries, i.e., flavor symmetries, acting on the generation space of the SM particles, are promising. They can serve as an explanation for the quark and lepton mass hierarchies as well as for the different mixings in the quark and lepton sectors. In addition, flavor symmetries are significantly involved in the Higgs sector and predict certain forms of mass matrices. This high predictivity makes GUTs and flavor symmetries interesting for both, theorists and experimentalists. These extensions of the SM can be also combined with theories such as supersymmetry or extra dimensions. In addition, they usually have implications on the observed matter-antimatter asymmetry of the universe or can provide a dark matter candidate. In general, they also predict the lepton flavor violating rare decays μ → eγ, τ → μγ, and τ → eγ which are strongly bounded by experiments but might be observed in the future. In this thesis, we combine all of these approaches, i.e., GUTs, the seesaw mechanism and flavor symmetries. Moreover, our request is to develop and perform a systematic model building approach with flavor symmetries and to search for phenomenological

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

OpenAIRE

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

2018-01-01

Background: The respiratory health effects of inhalation exposure to e-cigarette flavoring chemicals are not well understood. We focused our study on the immuno-toxicological and the oxidative stress effects by these e-cigarette flavoring chemicals on two types of human monocytic cell lines, Mono Mac 6 (MM6) and U937. The potential to cause oxidative stress by these flavoring chemicals was assessed by measuring the production of reactive oxygen species (ROS). We hypothesized that the flavorin...

Simple picture for neutrino flavor transformation in supernovae

Science.gov (United States)

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

2007-10-01

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

Democratic (s)fermions and lepton flavor violation

Science.gov (United States)

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

2003-09-01

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

Democratic (s)fermions and lepton flavor violation

International Nuclear Information System (INIS)

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

2003-01-01

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

Research and development of super light water reactors and super fast reactors in Japan

International Nuclear Information System (INIS)

Oka, Y.; Morooka, S.; Yamakawa, M.; Ishiwatari, Y.; Ikejiri, S.; Katsumura, Y.; Muroya, Y.; Terai, T.; Sasaki, K.; Mori, H.; Hamamoto, Y.; Okumura, K.; Kugo, T.; Nakatsuka, T.; Ezato, K.; Akasaka, N.; Hotta, A.

2011-01-01

Super Light Water Reactors (Super LWR) and Super Fast Reactors (Super FR) are the supercritical- pressure light water cooled reactors (SCWR) that are developed by the research group of University of Tokyo since 1989 and now jointly under development with the researchers of Waseda University, University of Tokyo and other organizations in Japan. The principle of the reactor concept development, the results of the past Super LWR and Super FR R&D as well as the R&D program of the Super FR second phase project are described. (author)

A Heavy Flavor Tracker for STAR

Energy Technology Data Exchange (ETDEWEB)

Xu, Z.; Chen, Y.; Kleinfelder, S.; Koohi, A.; Li, S.; Huang, H.; Tai, A.; Kushpil, V.; Sumbera, M.; Colledani, C.; Dulinski, W.; Himmi,A.; Hu, C.; Shabetai, A.; Szelezniak, M.; Valin, I.; Winter, M.; Miller,M.; Surrow, B.; Van Nieuwenhuizen G.; Bieser, F.; Gareus, R.; Greiner,L.; Lesser, F.; Matis, H.S.; Oldenburg, M.; Ritter, H.G.; Pierpoint, L.; Retiere, F.; Rose, A.; Schweda, K.; Sichtermann, E.; Thomas, J.H.; Wieman, H.; Yamamoto, E.; Kotov, I.

2005-03-14

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

A Heavy Flavor Tracker for STAR

Energy Technology Data Exchange (ETDEWEB)

Xu, Z.; Chen, Y.; Kleinfelder, S.; Koohi, A.; Li, S.; Huang, H.; Tai, A.; Kushpil, V.; Sumbera, M.; Colledani, C.; Dulinski, W.; Himmi,A.; Hu, C.; Shabetai, A.; Szelezniak, M.; Valin, I.; Winter, M.; Surrow,B.; Van Nieuwenhuizen, G.; Bieser, F.; Gareus, R.; Greiner, L.; Lesser,F.; Matis, H.S.; Oldenburg, M.; Ritter, H.G.; Pierpoint, L.; Retiere, F.; Rose, A.; Schweda, K.; Sichtermann, E.; Thomas, J.H.; Wieman, H.; Yamamoto, E.; Kotov, I.

2005-03-14

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

A Heavy Flavor Tracker for STAR

International Nuclear Information System (INIS)

Xu, Z.; Chen, Y.; Kleinfelder, S.; Koohi, A.; Li, S.; Huang, H.; Tai, A.; Kushpil, V.; Sumbera, M.; Colledani, C.; Dulinski, W.; Himmi, A.; Hu, C.; Shabetai, A.; Szelezniak, M.; Valin, I.; Winter, M.; Surrow, B.; Van Nieuwenhuizen, G.; Bieser, F.; Gareus, R.; Greiner, L.; Lesser, F.; Matis, H.S.; Oldenburg, M.; Ritter, H.G.; Pierpoint, L.; Retiere, F.; Rose, A.; Schweda, K.; Sichtermann, E.; Thomas, J.H.; Wieman, H.; Yamamoto, E.; Kotov, I.

2005-01-01

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

The super W∞ symmetry of the Manin-Radul super KP hierarchy

International Nuclear Information System (INIS)

Das, A.; Sin, S.J.

1991-11-01

We show that the Manin-Radul super KP hierarchy is invariant under super W ∞ transformations. These transformations are characterized by time dependent flows which commute with the usual flows generated by the conserved quantities of the super KP hierarchy. (author). 16 refs

Flavored quantum Boltzmann equations

International Nuclear Information System (INIS)

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

2010-01-01

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

Lepton flavor violation and seesaw symmetries

Energy Technology Data Exchange (ETDEWEB)

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

2013-03-15

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

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

International Nuclear Information System (INIS)

Gori, Stefania

2010-07-01

The Minimal Supersymmetric Standard Model based on flavor symmetries and models with a warped extra dimension as first proposed by Randall and Sundrum represent two of the best founded theories beyond the Standard Model. They provide two appealing solutions both to the gauge hierarchy problem and to the Standard Model flavor hierarchy problems. In this thesis we focus on a particular Randall-Sundrum model based on the custodial symmetry SU(2) L x SU(2) R x P LR in the bulk and on two Supersymmetric flavor models: the one based on a U(1) abelian flavor symmetry, the other on a SU(3) non abelian flavor symmetry. We first analyze and compare the flavor structure of the two frameworks, showing two possible ways to address the New Physics flavor problem: warped geometry and custodial protection vs. flavor symmetry. Subsequently, we study the impact of the new particles (Kaluza-Klein states in the Randall-Sundrum model and superpartners in Supersymmetry) in the K and B meson mixings and rare decays. We perform a global numerical analysis of the new physics effects in the models in question and we show that it is possible to naturally be in agreement with all the available data on ΔF=2 observables, even fixing the energy scale of the models to the TeV range, in order to have new particles in the reach of the LHC. We then study distinctive patterns of flavor violation which can enable future experiments to distinguish the two frameworks. In particular, the specific correlations between the CP violating asymmetry in the B s 0 - anti B s 0 system, the rare decays B s,d →μ + μ - and K→πνanti ν allow in principle for an experimental test of the Randall-Sundrum model and of the two Supersymmetric flavor models and a clear distinction between the two frameworks, once new data will be available. (orig.)

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

Energy Technology Data Exchange (ETDEWEB)

Gori, Stefania

2010-07-15

The Minimal Supersymmetric Standard Model based on flavor symmetries and models with a warped extra dimension as first proposed by Randall and Sundrum represent two of the best founded theories beyond the Standard Model. They provide two appealing solutions both to the gauge hierarchy problem and to the Standard Model flavor hierarchy problems. In this thesis we focus on a particular Randall-Sundrum model based on the custodial symmetry SU(2){sub L} x SU(2){sub R} x P{sub LR} in the bulk and on two Supersymmetric flavor models: the one based on a U(1) abelian flavor symmetry, the other on a SU(3) non abelian flavor symmetry. We first analyze and compare the flavor structure of the two frameworks, showing two possible ways to address the New Physics flavor problem: warped geometry and custodial protection vs. flavor symmetry. Subsequently, we study the impact of the new particles (Kaluza-Klein states in the Randall-Sundrum model and superpartners in Supersymmetry) in the K and B meson mixings and rare decays. We perform a global numerical analysis of the new physics effects in the models in question and we show that it is possible to naturally be in agreement with all the available data on {delta}F=2 observables, even fixing the energy scale of the models to the TeV range, in order to have new particles in the reach of the LHC. We then study distinctive patterns of flavor violation which can enable future experiments to distinguish the two frameworks. In particular, the specific correlations between the CP violating asymmetry in the B{sub s}{sup 0}- anti B{sub s}{sup 0} system, the rare decays B{sub s,d}{yields}{mu}{sup +}{mu}{sup -} and K{yields}{pi}{nu}anti {nu} allow in principle for an experimental test of the Randall-Sundrum model and of the two Supersymmetric flavor models and a clear distinction between the two frameworks, once new data will be available. (orig.)

Simulating nonlinear neutrino flavor evolution

Energy Technology Data Exchange (ETDEWEB)

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

2008-10-01

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

Simulating nonlinear neutrino flavor evolution

Science.gov (United States)

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

2008-10-01

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

Flavorful leptoquarks at hadron colliders

Science.gov (United States)

Hiller, Gudrun; Loose, Dennis; Nišandžić, Ivan

2018-04-01

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

Topological phase in two flavor neutrino oscillations

International Nuclear Information System (INIS)

Mehta, Poonam

2009-01-01

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

Extraordinary phenomenology from warped flavor triviality

International Nuclear Information System (INIS)

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

2011-01-01

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

School Nutrition Directors' Perspectives on Flavored Milk in Schools

Science.gov (United States)

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

2013-01-01

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

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

International Nuclear Information System (INIS)

Koide, Yoshio

2008-01-01

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

17th International Workshop on Neutrino Factories and Future Neutrino Facilities Search

CERN Document Server

2015-01-01

NuFact15 is the seventeenth in a series that started in 1999 as an important yearly workshop with emphasis on future neutrino projects. This will be the first edition in Latin America, showing the scientific growth of this field. The main goals of the workshop are to review the progress on studies of future facilities able to improve on measurements of the properties of neutrinos and charged lepton flavor violation as well as new phenomena searches beyond the capabilities of presently planned experiments. Since such progress in the neutrino sector could require innovation in neutrino beams, the role of a neutrino factory within future HEP initiatives will be addressed. The workshops are not only international but also interdisciplinary in that experimenters, theorists and accelerator physicists from the Asian, American and European regions share expertise with the common goal of designing the next generation of experiments.

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

Directory of Open Access Journals (Sweden)

Xinzhuang Zhang

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

Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation

Directory of Open Access Journals (Sweden)

Maijon Purba

2014-09-01

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

The color-flavor transformation of induced QCD

CERN Document Server

Shnir, Ya M

2002-01-01

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

The color-flavor transformation of induced QCD

International Nuclear Information System (INIS)

Shnir, Ya.

2002-09-01

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

Large Top-Quark Mass and Nonlinear Representation of Flavor Symmetry

International Nuclear Information System (INIS)

Feldmann, Thorsten; Mannel, Thomas

2008-01-01

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

Flavor physics and right-handed models

Energy Technology Data Exchange (ETDEWEB)

Shafaq, Saba

2010-08-20

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

Effects on Brassica napus L. Yield and Yield Components of Super Absorbent Polymer under Different Irrigation Regimes

Directory of Open Access Journals (Sweden)

Alireza PIRZAD

2014-09-01

Full Text Available For evaluation of the effects of super absorbent polymer under different irrigation regimes on the yield and yield components of Brassica napus L., a factorial experiment was carried out, based on randomized complete block design with four replicas. Treatments included super absorbent polymer (0, 1, 2, 3, 4 and 5 g/kg soil and induced drought stress (irrigation at 25, 50 and 75 mm evaporation from class A pan. The experiment was conducted in pots with 5 kg of soil. Data analysis of variance showed the significant interaction effect between polymer and irrigation on the stem length, width and weight, the number of seeds per sheath, number of seeds per plant, the number of sterile and fertile sheath per plant, fertile sheath percentage (fertile sheath/ total sheath ×100, 1000 seeds weight, seed weight per plant, sheath weight per plant and the number of total sheath. The present study revealed that indifferent from the applied amounts of the super absorbent polymer, in all cases the measured characters have been more affected by induced drought stress.

Flavor and CP violations from sleptons at the Muon Collider

International Nuclear Information System (INIS)

Cheng, H.-C.

1997-12-01

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

Reduction of 4-dim self dual super Yang-Mills onto super Riemann surfaces

International Nuclear Information System (INIS)

Mendoza, A.; Restuccia, A.; Martin, I.

1990-05-01

Recently self dual super Yang-Mills over a super Riemann surface was obtained as the zero set of a moment map on the space of superconnections to the dual of the super Lie algebra of gauge transformations. We present a new formulation of 4-dim Euclidean self dual super Yang-Mills in terms of constraints on the supercurvature. By dimensional reduction we obtain the same set of superconformal field equations which define self dual connections on a super Riemann surface. (author). 10 refs

Contact allergy to toothpaste flavors

DEFF Research Database (Denmark)

Andersen, Klaus Ejner

1978-01-01

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

Flavorful Ways to New Physics

CERN Document Server

2015-01-01

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

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

Directory of Open Access Journals (Sweden)

Erna Krüsemann

2018-03-01

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

Calculus super review

CERN Document Server

2012-01-01

Get all you need to know with Super Reviews! Each Super Review is packed with in-depth, student-friendly topic reviews that fully explain everything about the subject. The Calculus I Super Review includes a review of functions, limits, basic derivatives, the definite integral, combinations, and permutations. Take the Super Review quizzes to see how much you've learned - and where you need more study. Makes an excellent study aid and textbook companion. Great for self-study!DETAILS- From cover to cover, each in-depth topic review is easy-to-follow and easy-to-grasp - Perfect when preparing for

Neutrino flavor entanglement

Energy Technology Data Exchange (ETDEWEB)

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

2013-04-15

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

Neutrino flavor entanglement

International Nuclear Information System (INIS)

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

2013-01-01

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

[Super sweet corn hybrids adaptability for industrial processing. I freezing].

Science.gov (United States)

Alfonzo, Braunnier; Camacho, Candelario; Ortiz de Bertorelli, Ligia; De Venanzi, Frank

2002-09-01

With the purpose of evaluating adaptability to the freezing process of super sweet corn sh2 hybrids Krispy King, Victor and 324, 100 cobs of each type were frozen at -18 degrees C. After 120 days of storage, their chemical, microbiological and sensorial characteristics were compared with a sweet corn su. Industrial quality of the process of freezing and length and number of rows in cobs were also determined. Results revealed yields above 60% in frozen corns. Length and number of rows in cobs were acceptable. Most of the chemical characteristics of super sweet hybrids were not different from the sweet corn assayed at the 5% significance level. Moisture content and soluble solids of hybrid Victor, as well as total sugars of hybrid 324 were statistically different. All sh2 corns had higher pH values. During freezing, soluble solids concentration, sugars and acids decreased whereas pH increased. Frozen cobs exhibited acceptable microbiological rank, with low activities of mesophiles and total coliforms, absence of psychrophiles and fecal coliforms, and an appreciable amount of molds. In conclusion, sh2 hybrids adapted with no problems to the freezing process, they had lower contents of soluble solids and higher contents of total sugars, which almost doubled the amount of su corn; flavor, texture, sweetness and appearance of kernels were also better. Hybrid Victor was preferred by the evaluating panel and had an outstanding performance due to its yield and sensorial characteristics.

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

Directory of Open Access Journals (Sweden)

Clara G. Sears

2017-10-01

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

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

International Nuclear Information System (INIS)

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

2014-09-01

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

Flavor symmetry breaking and meson masses

International Nuclear Information System (INIS)

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

2007-01-01

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

Heavy flavor production in nuclear collisions

CERN Document Server

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

2001-01-01

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

9 CFR 381.119 - Declaration of artificial flavoring or coloring.

Science.gov (United States)

2010-01-01

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

Flavor extrapolation in lattice QCD

International Nuclear Information System (INIS)

Duffy, W.C.

1984-01-01

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

The Flavor World of Childhood

Directory of Open Access Journals (Sweden)

Julie A Mennella

2014-07-01

Although some may view food choice as a cultural trait, not directly related to our biology, overwhelming evidence suggests that children’s biology makes them especially vulnerable to the current food environment of processed foods high in salt and refined sugars. Emerging research in humans and animal models suggests that, beginning very early in life, sensory experiences shape and modify flavor and food preferences and have far-reaching effects on behavior. Such early life experiences with healthy levels of salt and sweet tastes and repeated exposure to healthy food flavors may go a long way toward promoting healthy eating and growth, which could have a significant impact in addressing the many chronic illnesses associated with poor food choice. Yet because of the lack of research, many feeding practices are based on idiosyncratic parental behavior, family traditions, or medical lore, rather than research. One of the keys to continued advances and applications on how to develop good food habits comes from studying the fundamental principles underlying flavor learning, which provides an understanding and appreciation of essential aspect of cultural food practices and habits.

Supermanifolds and super Riemann surfaces

International Nuclear Information System (INIS)

Rabin, J.M.

1986-09-01

The theory of super Riemann surfaces is rigorously developed using Rogers' theory of supermanifolds. The global structures of super Teichmueller space and super moduli space are determined. The super modular group is shown to be precisely the ordinary modular group. Super moduli space is shown to be the gauge-fixing slice for the fermionic string path integral

Effect of Nitrogen and Triple Super Phosphate Levels on Physiological Characteristics of Kochia scoparia in Salinity Stress

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saeed khaninejad

2014-09-01

Full Text Available Decreasing yield and forage quality in saline water irrigating conditions, is one of the problems of forage production. Therefore, using the chemical fertilizers can be considered as a useful solution. This study was conducted to assess the effects of different levels of phosphorus and nitrogen fertilizers with saline water on physiological characteristics of Kochia, through a split plot factorial experiments with three replications .The main experimental units consisted of the levels of salinity of irrigating water, 5.2 and 16.5 dS m-1, and the subsidiary experimental units consisted of three nitrogen levels in form of 46%N (0, 100, 200 kg ha-1 and three phosphorus levels in form of triple super phosphate (0, 75, 150 kg ha-1, arranged in factorial form in experimental units. Results showed that the effect of salinity on studied physiological properties was not significant. Green area index (GAI and membrane stability index (MSI were significantly increased with using nitrogen fertilizers on 5.2 dS/m salinity level to control group ,while phosphorus did not affect on them. In all properties, fertilizers application on 16.5 dS/m salinity level not only had no considerable effect on stress tolerance, but also increased the harmful effects of salinity. GAI had a high correlation (0.71 with dry forage yield related to the studied factors. Generally, 75 kg Triple Super Phosphate fertilizer from 100 kg Urea improved studied physiological properties without side effects.

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

International Nuclear Information System (INIS)

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

2010-01-01

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

The tau-charm factory: Experimental perspectives

International Nuclear Information System (INIS)

Perl, M.L.; Schindler, R.H.

1991-09-01

This report discusses the Tau-Charm Factory Concept; D and D S Physics at the Tau-Charm Factory; τ and ν τ Physics at the Tau-Charm Factory; and Charmonium, Gluonium and Light Quark Spectroscopy at the Tau-Charm Factory

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

Energy Technology Data Exchange (ETDEWEB)

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

2014-09-15

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

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

DEFF Research Database (Denmark)

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

2015-01-01

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

Flavor versus mass eigenstates in neutrino asymmetries: implications for cosmology

Energy Technology Data Exchange (ETDEWEB)

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

2017-09-15

We show that, if they exist, lepton number asymmetries (L{sub α}) of neutrino flavors should be distinguished from the ones (L{sub i}) of mass eigenstates, since Big Bang Nucleosynthesis (BBN) bounds on the flavor eigenstates cannot be directly applied to the mass eigenstates. Similarly, Cosmic Microwave Background (CMB) constraints on the mass eigenstates do not directly constrain flavor asymmetries. Due to the difference of mass and flavor eigenstates, the cosmological constraint on the asymmetries of neutrino flavors can be much stronger than the conventional expectation, but they are not uniquely determined unless at least the asymmetry of the heaviest neutrino is well constrained. The cosmological constraint on L{sub i} for a specific case is presented as an illustration. (orig.)

Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times

Science.gov (United States)

Lee, Jeehyun; Chambers, Delores; Chambers, Edgar

2013-01-01

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

Brain mechanisms of flavor learning

Directory of Open Access Journals (Sweden)

Takashi eYamamoto

2011-09-01

Full Text Available Once the flavor of the ingested food (conditioned stimulus, CS is associated with a preferable (e.g., good taste or nutritive satisfaction or aversive (e.g., malaise with displeasure signal (unconditioned stimulus, US, animals react to its subsequent exposure by increasing or decreasing ingestion to the food. These two types of association learning (preference learning vs. aversion learning are known as classical conditioned reactions which are basic learning and memory phenomena, leading selection of food and proper food intake. Since the perception of flavor is generated by interaction of taste and odor during food intake, taste and/or odor are mainly associated with bodily signals in the flavor learning. After briefly reviewing flavor learning in general, brain mechanisms of conditioned taste aversion is described in more detail. The CS-US association leading to long-term potentiation in the amygdala, especially in its basolateral nucleus, is the basis of establishment of conditioned taste aversion. The novelty of the CS detected by the cortical gustatory area may be supportive in CS-US association. After the association, CS input is conveyed through the amygdala to different brain regions including the hippocampus for contextual fear formation, to the supramammilary and thalamic paraventricular nuclei for stressful anxiety or memory dependent fearful or stressful emotion, to the reward system to induce aversive expression to the CS, or hedonic shift from positive to negative, and to the CS-responsive neurons in the gustatory system to enhance the responsiveness to facilitate to detect the harmful stimulus.

Brain mechanisms of flavor learning.

Science.gov (United States)

Yamamoto, Takashi; Ueji, Kayoko

2011-01-01

Once the flavor of the ingested food (conditioned stimulus, CS) is associated with a preferable (e.g., good taste or nutritive satisfaction) or aversive (e.g., malaise with displeasure) signal (unconditioned stimulus, US), animals react to its subsequent exposure by increasing or decreasing ingestion to the food. These two types of association learning (preference learning vs. aversion learning) are known as classical conditioned reactions which are basic learning and memory phenomena, leading selection of food and proper food intake. Since the perception of flavor is generated by interaction of taste and odor during food intake, taste and/or odor are mainly associated with bodily signals in the flavor learning. After briefly reviewing flavor learning in general, brain mechanisms of conditioned taste aversion is described in more detail. The CS-US association leading to long-term potentiation in the amygdala, especially in its basolateral nucleus, is the basis of establishment of conditioned taste aversion. The novelty of the CS detected by the cortical gustatory area may be supportive in CS-US association. After the association, CS input is conveyed through the amygdala to different brain regions including the hippocampus for contextual fear formation, to the supramammillary and thalamic paraventricular nuclei for stressful anxiety or memory dependent fearful or stressful emotion, to the reward system to induce aversive expression to the CS, or hedonic shift from positive to negative, and to the CS-responsive neurons in the gustatory system to enhance the responsiveness to facilitate to detect the harmful stimulus.

Remark on state vector construction when flavor mixing exists

International Nuclear Information System (INIS)

Fujii, K.; Shimomura, T.

2006-01-01

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

Heavy Flavor Production in Heavy Ion Collisions at CMS

CERN Document Server

Sun, Jian

2016-01-01

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

Three-generation study of neutrino spin-flavor conversion in supernovae and implication for the neutrino magnetic moment

Science.gov (United States)

Ando, Shin'ichiro; Sato, Katsuhiko

2003-01-01

We investigate resonant spin-flavor (RSF) conversions of supernova neutrinos which are induced by the interaction of neutrino magnetic moment and supernova magnetic fields. From the formulation which includes all three-flavor neutrinos and antineutrinos, we give a new crossing diagram that includes not only ordinary Mikheyev-Smirnov-Wolfenstein (MSW) resonance but also a magnetically induced RSF effect. With the diagram, it is found that four conversions occur in supernovae: two are induced by the RSF effect and two by the pure MSW effect. We also numerically calculate neutrino conversions in supernova matter, using neutrino mixing parameters inferred from recent experimental results and a realistic supernova progenitor model. The results indicate that until 0.5 sec after the core bounce, the RSF-induced ν¯e↔ντ transition occurs efficiently (adiabatic resonance), when μν≳10- 12μB(B0/5×109 G)-1, where B0 is the strength of the magnetic field at the surface of iron core. We also evaluate the energy spectrum as a function of μνB0 at the super-Kamiokande detector and the Sudbury Neutrino Observatory using the calculated conversion probabilities, and find that the spectral deformation might have the possibility to provide useful information on the neutrino magnetic moment as well as the magnetic field strength in supernovae.

Minimal Flavor Constraints for Technicolor

DEFF Research Database (Denmark)

Sakuma, Hidenori; Sannino, Francesco

2010-01-01

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

μe conversion experiments. Testing charged lepton flavor violation

International Nuclear Information System (INIS)

Schaaf, Andries van der

2004-01-01

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

Phenomenology of flavor-mediated supersymmetry breaking

International Nuclear Information System (INIS)

Kaplan, D. Elazzar; Kribs, Graham D.

2000-01-01

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

Deterministic phase measurements exhibiting super-sensitivity and super-resolution

DEFF Research Database (Denmark)

Schäfermeier, Clemens; Ježek, Miroslav; Madsen, Lars S.

2018-01-01

Phase super-sensitivity is obtained when the sensitivity in a phase measurement goes beyond the quantum shot noise limit, whereas super-resolution is obtained when the interference fringes in an interferometer are narrower than half the input wavelength. Here we show experimentally that these two...

Heavy-flavor parton distributions without heavy-flavor matching prescriptions

Science.gov (United States)

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

2018-04-01

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

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

Science.gov (United States)

Khlystov, Andrey; Samburova, Vera

2016-12-06

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

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

Science.gov (United States)

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

2017-07-01

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

The tristan super light facility

International Nuclear Information System (INIS)

1992-12-01

The Photon Factory and its user group have achieved excellent scientific results since its commissioning in 1982, ranging from material science to medical application, by using the synchrotron radiation at the 2.5 GeV PF storage ring, and since 1986, further at the 6.5 GeV Tristan accumulation ring which provides brilliant photons in high energy region. Efforts are exerted currently at National Laboratory for High Energy Physics for the extensive research and development works to study the feasibility of the Tristan e + e - collider main ring to be utilized as an extremely intense and highly advanced light source, which is called Tristan super light facility. What kinds of the application are expected for such highly brilliant source and their scientific significance should be clarified. This design report is an outcome by the joint work of in-house staffs and outside users, and it would serve as an excellent guide for the future studies on a next generation synchrotron radiation light source. The conversion plan of Tristan, the basic design of insertion devices, coherent X-ray sources, beam lines, instrumentation and others are reported. (K.I.)

A model-building approach to the origin of flavor

Energy Technology Data Exchange (ETDEWEB)

Schumacher, Erik

2017-01-24

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

Texture of semi-solids : sensory flavor-texture interactions for custard desserts

NARCIS (Netherlands)

Wijk, de R.A.; Rasing, F.; Wilkinson, C.L.

2003-01-01

Possible interactions between flavor and oral texture sensations were investigated for four flavorants, diacetyl, benzaldehyde, vanillin, and caffeine, added in two concentrations to model vanilla custard desserts. The flavorants affected viscosities and resulted in corresponding changes in

Review of kaon factory proposals

International Nuclear Information System (INIS)

Thiessen, H.A.

1985-01-01

Nuclear physics issues and particle physics issues for a kaon factory are discussed. Kaon factory accelerator proposals are then considered. Secondary beam considerations are covered and hardware development for a kaon factory is discussed. The prospects for construction are presented. 9 refs., 12 figs., 2 tabs

Neutrino factories

International Nuclear Information System (INIS)

Dydak, F.

2002-01-01

The discovery of neutrino oscillations marks a major milestone in the history of neutrino physics, and opens a window to what lies beyond the Standard Model. Many current and forthcoming experiments will answer open questions; however, a major step forward, up to and possibly including CP violation in the neutrino mixing matrix, will be offered by the neutrino beams from a neutrino factory. The neutrino factory is a new concept for producing neutrino beams of unprecedented quality in terms of intensity, flavour composition, and precision of the beam parameters. These beams enable the exploration of otherwise inaccessible domains in neutrino oscillation physics by exploiting baselines of planetary dimensions. Suitable detectors pose formidable challenges but seem within reach with only moderate extrapolations from existing technologies. Although the main physics attraction of the neutrino factory is in the area of neutrino oscillations, an interesting spectrum of further opportunities ranging from high-precision, high-rate neutrino scattering to physics with high-intensity stopped muons comes with it

Neutrino Factory

CERN Document Server

Bogomilov, M; Tsenov, R; Dracos, M; Bonesini, M; Palladino, V; Tortora, L; Mori, Y; Planche, T; Lagrange, J  B; Kuno, Y; Benedetto, E; Efthymiopoulos, I; Garoby, R; Gilardoini, S; Martini, M; Wildner, E; Prior, G; Blondel, A; Karadzhow, Y; Ellis, M; Kyberd, P; Bayes, R; Laing, A; Soler, F  J  P; Alekou, A; Apollonio, M; Aslaninejad, M; Bontoiu, C; Jenner, L  J; Kurup, A; Long, K; Pasternak, J; Zarrebini, A; Poslimski, J; Blackmore, V; Cobb, J; Tunnell, C; Andreopoulos, C; Bennett, J  R  J; Brooks, S; Caretta, O; Davenne, T; Densham, C; Edgecock, T  R; Fitton, M; Kelliher, D; Loveridge, P; McFarland, A; Machida, S; Prior, C; Rees, G; Rogers, C; Rooney, M; Thomason, J; Wilcox, D; Booth, C; Skoro, G; Back, J  J; Harrison, P; Berg, J  S; Fernow, R; Gallardo, J  C; Gupta, R; Kirk, H; Simos, N; Stratakis, D; Souchlas, N; Witte, H; Bross, A; Geer, S; Johnstone, C; Mokhov, N; Neuffer, D; Popovic, M; Strait, J; Striganov, S; Morfín, J  G; Wands, R; Snopok, P; Bogacz, S  A; Morozov, V; Roblin, Y; Cline, D; Ding, X; Bromberg, C; Hart, T; Abrams, R  J; Ankenbrandt, C  M; Beard, K  B; Cummings, M  A  C; Flanagan, G; Johnson, R  P; Roberts, T  J; Yoshikawa, C  Y; Graves, V  B; McDonald, K  T; Coney, L; Hanson, G

2014-01-01

The properties of the neutrino provide a unique window on physics beyond that described by the standard model. The study of subleading effects in neutrino oscillations, and the race to discover CP-invariance violation in the lepton sector, has begun with the recent discovery that $\\theta_{13} > 0$. The measured value of $\\theta_{13}$ is large, emphasizing the need for a facility at which the systematic uncertainties can be reduced to the percent level. The neutrino factory, in which intense neutrino beams are produced from the decay of muons, has been shown to outperform all realistic alternatives and to be capable of making measurements of the requisite precision. Its unique discovery potential arises from the fact that only at the neutrino factory is it practical to produce high-energy electron (anti)neutrino beams of the required intensity. This paper presents the conceptual design of the neutrino factory accelerator facility developed by the European Commission Framework Programme 7 EURO$\

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

Science.gov (United States)

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

2017-03-01

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

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

Directory of Open Access Journals (Sweden)

M.B. Harrell

2017-03-01

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

A possible solution of the flavor problem and radiative neutrino masses

International Nuclear Information System (INIS)

Adulpravitchai, Adisorn

2010-01-01

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

Lepton flavor violation induced by dark matter

Science.gov (United States)

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

2018-04-01

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

Collider aspects of flavor physics at high Q

International Nuclear Information System (INIS)

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

2008-01-01

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

Stringy origin of non-Abelian discrete flavor symmetries

International Nuclear Information System (INIS)

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

2007-01-01

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

WHY COLOR-FLAVOR LOCKING IS JUST LIKE CHIRAL SYMMETRY BREAKING

International Nuclear Information System (INIS)

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

2000-01-01

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

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

OpenAIRE

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

2018-01-01

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

More lepton flavor violating observables for LHCb's run 2

Directory of Open Access Journals (Sweden)

Diego Guadagnoli

2016-09-01

Full Text Available The RK measurement by LHCb suggests non-standard lepton non-universality (LNU to occur in b→sℓ+ℓ− transitions, with effects in muons rather than electrons. A number of other measurements of b→sℓ+ℓ− transitions by LHCb and B-factories display disagreement with the SM predictions and, remarkably, these discrepancies are consistent in magnitude and sign with the RK effect. Non-standard LNU suggests non-standard lepton flavor violation (LFV as well, for example in B→Kℓℓ′ and Bs→ℓℓ′. There are good reasons to expect that the new effects may be larger for generations closer to the third one. In this case, the Bs→μe decay may be the most difficult to reach experimentally. We propose and study in detail the radiative counterpart of this decay, namely Bs→μeγ, whereby the chiral-suppression factor is replaced by a factor of order α/π. A measurement of this mode would be sensitive to the same physics as the purely leptonic LFV decay and, depending on experimental efficiencies, it may be more accessible. A realistic expectation is a factor of two improvement in statistics for either of the Bd,s modes.

Flavor Physics in the Quark Sector

CERN Document Server

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

2010-01-01

One of the major challenges of particle physics has been to gain an in-depth understanding of the role of quark flavor and measurements and theoretical interpretations of their results have advanced tremendously: apart from masses and quantum numbers of flavor particles, there now exist detailed measurements of the characteristics of their interactions allowing stringent tests of Standard Model predictions. Among the most interesting phenomena of flavor physics is the violation of the CP symmetry that has been subtle and difficult to explore. Till early 1990s observations of CP violation were confined to neutral $K$ mesons, but since then a large number of CP-violating processes have been studied in detail in neutral $B$ mesons. In parallel, measurements of the couplings of the heavy quarks and the dynamics for their decays in large samples of $K, D$, and $B$ mesons have been greatly improved in accuracy and the results are being used as probes in the search for deviations from the Standard Model. In the near...

Collider signatures of flavorful Higgs bosons

International Nuclear Information System (INIS)

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

2016-01-01

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

Understanding the basic biology underlying the flavor world of children

Directory of Open Access Journals (Sweden)

Julie A. MENNELLA, Alison K. VENTURA

2010-12-01

Full Text Available Health organizations worldwide recommend that adults and children minimize intakes of excess energy and salty, sweet, and fatty foods (all of which are highly preferred tastes and eat diets richer in whole grains, low- and non- fat dairy products, legumes, fish, lean meat, fruits, and vegetables (many of which taste bitter. Despite such recommendations and the well-established benefits of these foods to human health, adults are not complying, nor are their children. A primary reason for this difficulty is the remarkably potent rewarding properties of the tastes and flavors of foods high in sweetness, saltiness, and fatness. While we cannot easily change children’s basic ingrained biology of liking sweets and avoiding bitterness, we can modulate their flavor preferences by providing early exposure, starting in utero, to a wide variety of flavors within healthy foods, such as fruits, vegetables, and whole grains. Because the flavors of foods mothers eat during pregnancy and lactation also flavor amniotic fluid and breast milk and become preferred by infants, pregnant and lactating women should widen their food choices to include as many flavorful and healthy foods as possible. These experiences, combined with repeated exposure to nutritious foods and flavor variety during the weaning period and beyond, should maximize the chances that children will select and enjoy a healthier diet [Current Zoology 56 (6: 834–841, 2010].

Theory of super LIE groups

International Nuclear Information System (INIS)

Prakash, M.

1985-01-01

The theory of supergravity has attracted increasing attention in the recent years as a unified theory of elementary particle interactions. The superspace formulation of the theory is highly suggestive of an underlying geometrical structure of superspace. It also incorporates the beautifully geometrical general theory of relativity. It leads us to believe that a better understanding of its geometry would result in a better understanding of the theory itself, and furthermore, that the geometry of superspace would also have physical consequences. As a first step towards that goal, we develop here a theory of super Lie groups. These are groups that have the same relation to a super Lie algebra as Lie groups have to a Lie algebra. More precisely, a super Lie group is a super-manifold and a group such that the group operations are super-analytic. The super Lie algebra of a super Lie group is related to the local properties of the group near the identity. This work develops the algebraic and super-analytical tools necessary for our theory, including proofs of a set of existence and uniqueness theorems for a class of super-differential equations

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

Science.gov (United States)

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

2016-05-01

A fast and simple method for authenticating raspberry flavors from food products was developed. The two enantiomers of the compound (E)-α-ionone from raspberry flavor were separated on a chiral gas chromatographic column. Based on the ratio of these two enantiomers, the naturalness of a raspberry flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of the R enantiomer, while a chemical synthesis of the same compound will result in a racemic mixture. Twenty-seven food products containing raspberry flavors where investigated using SPME-chiral-GC-MS. We found raspberry jam, dried raspberries, and sodas declared to contain natural aroma all contained almost only R-(E)-α-ionone supporting the content of natural raspberry aroma. Six out of eight sweets tested did not indicate a content of natural aroma on the labeling which was in agreement with the almost equal distribution of the R and S isomer. Two products were labeled to contain natural raspberry flavors but were found to contain almost equal amounts of both enantiomers indicating a presence of synthetic raspberry flavors only. Additionally, two products that were labeled to contain both raspberry juice and flavor showed equal amounts of both enantiomers, indicating the presence of synthetic flavor.

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

Directory of Open Access Journals (Sweden)

Anthony Sclafani

2014-07-01

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

Lepton flavor violation in an extended MSSM

CERN Document Server

Espinosa-Castañeda, R.; Gómez-Bock, M.; Mondragón, M.

2016-01-01

In this work we explore a lepton flavor violation effect induced at one loop for a flavor structure in an extended minimal standard supersymmetric model, considering an ansatz for the trilinear term. In particular we find a finite expression which will show the impact of this phenomena in the $h\\to \\mu \\tau$ decay, produced by a mixing in the trilinear coupling of the soft supersymmetric Lagrangian.

Algebra & trigonometry super review

CERN Document Server

2012-01-01

Get all you need to know with Super Reviews! Each Super Review is packed with in-depth, student-friendly topic reviews that fully explain everything about the subject. The Algebra and Trigonometry Super Review includes sets and set operations, number systems and fundamental algebraic laws and operations, exponents and radicals, polynomials and rational expressions, equations, linear equations and systems of linear equations, inequalities, relations and functions, quadratic equations, equations of higher order, ratios, proportions, and variations. Take the Super Review quizzes to see how much y

Superconducting cavities for beauty factories

International Nuclear Information System (INIS)

Lengeler, H.

1992-01-01

The possibilities and merits of superconducting accelerating cavities for Beauty-factories are considered. There exist already large sc systems of size and frequency comparable to the ones needed for Beauty-factories. Their status and operation experience is discussed. A comparison of normal conducting and superconducting systems is done for two typical Beauty-factory rings

A possible solution of the flavor problem and radiative neutrino masses

Energy Technology Data Exchange (ETDEWEB)

Adulpravitchai, Adisorn

2010-06-23

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

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

Science.gov (United States)

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

2018-05-20

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

Flavored Tobacco Product Use Among Middle and High School Students--United States, 2014.

Science.gov (United States)

Corey, Catherine G; Ambrose, Bridget K; Apelberg, Benjamin J; King, Brian A

2015-10-02

The 2009 Family Smoking Prevention and Tobacco Control Act prohibits "characterizing flavors" (e.g., candy, fruit, and chocolate) other than tobacco and menthol in cigarettes; however, characterizing flavors are not currently prohibited in other tobacco products. Analyses of retail sales data suggest that U.S. consumption of flavored noncigarette tobacco products, including flavored cigars and flavored e-cigarettes, has increased in recent years. There is growing concern that widely marketed varieties of new and existing flavored tobacco products might appeal to youths (2) and could be contributing to recent increases in the use of tobacco products, including e-cigarettes and hookah, among youths. CDC and the Food and Drug Administration (FDA) analyzed data from the 2014 National Youth Tobacco Survey (NYTS) to determine the prevalence of past 30 day use (current use) of flavored e-cigarette, hookah tobacco, cigar, pipe tobacco or smokeless tobacco products, and menthol cigarettes among middle and high school students, and the proportion of current tobacco product users who have used flavored products. An estimated 70.0% (3.26 million) of all current youth tobacco users had used at least one flavored tobacco product in the past 30 days. Among current users, 63.3%, (1.58 million) had used a flavored e-cigarette, 60.6%, (1.02 million) had used flavored hookah tobacco, and 63.5% (910,000) had used a flavored cigar in the past 30 days. Given the millions of current youth tobacco users, it is important for comprehensive tobacco prevention and control strategies to address all forms of tobacco use, including flavored tobacco products, among U.S. youths.

Can oral rehydration solution be safely flavored at home?

Science.gov (United States)

Nijssen-Jordan, C

1997-12-01

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

Melting in super-earths.

Science.gov (United States)

Stixrude, Lars

2014-04-28

We examine the possible extent of melting in rock-iron super-earths, focusing on those in the habitable zone. We consider the energetics of accretion and core formation, the timescale of cooling and its dependence on viscosity and partial melting, thermal regulation via the temperature dependence of viscosity, and the melting curves of rock and iron components at the ultra-high pressures characteristic of super-earths. We find that the efficiency of kinetic energy deposition during accretion increases with planetary mass; considering the likely role of giant impacts and core formation, we find that super-earths probably complete their accretionary phase in an entirely molten state. Considerations of thermal regulation lead us to propose model temperature profiles of super-earths that are controlled by silicate melting. We estimate melting curves of iron and rock components up to the extreme pressures characteristic of super-earth interiors based on existing experimental and ab initio results and scaling laws. We construct super-earth thermal models by solving the equations of mass conservation and hydrostatic equilibrium, together with equations of state of rock and iron components. We set the potential temperature at the core-mantle boundary and at the surface to the local silicate melting temperature. We find that ancient (∼4 Gyr) super-earths may be partially molten at the top and bottom of their mantles, and that mantle convection is sufficiently vigorous to sustain dynamo action over the whole range of super-earth masses.

Review of recent heavy flavor measurements in STAR

Directory of Open Access Journals (Sweden)

Lomnitz Michael R.

2017-01-01

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

Review of recent heavy flavor measurements in STAR

Science.gov (United States)

Lomnitz, Michael R.

2017-12-01

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

The preliminary study on peculiar flavor from irradiated dried duck

International Nuclear Information System (INIS)

Li Zongju; Chen Zongdao; Xu Denyi

1992-01-01

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

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

International Nuclear Information System (INIS)

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

2016-01-01

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

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

Energy Technology Data Exchange (ETDEWEB)

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

2016-10-15

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

Planned Positron Factory project

International Nuclear Information System (INIS)

Okada, Sohei

1990-01-01

The Japan Atomic Energy Research Institute, JAERI, has started, drafting a construction plan for the 'Positron Factory', in which intense energy-controllable monoenergetic positron beams are produced from pair-production reactions caused by high-energy electrons from a linac. The JAERI organized a planning committee to provide a basic picture for the Positron Factory. This article presents an overview of the interactions of positrons, intense positron sources and the research program and facilities planned for the project. The interactions of positrons and intense positron sources are discussed focusing on major characteristics of positrons in different energy ranges. The research program for the Positron Factory is then outlined, focusing on advanced positron annihilation techniques, positron spectroscopy (diffraction, scattering, channeling, microscopy), basic positron physics (exotic particle science), and positron beam technology. Discussion is also made of facilities required for the Positron Factory. (N.K.)

SuperB Progress Report: Detector

Energy Technology Data Exchange (ETDEWEB)

Grauges, E.; /Barcelona U., ECM; Donvito, G.; Spinoso, V.; /INFN, Bari /Bari U.; Manghisoni, M.; Re, V.; Traversi, G.; /INFN, Pavia /Bergamo U., Ingengneria Dept.; Eigen, G.; Fehlker, D.; Helleve, L.; /Bergen U.; Carbone, A.; Di Sipio, R.; Gabrielli, A.; Galli, D.; Giorgi, F.; Marconi, U.; Perazzini, S.; Sbarra, C.; Vagnoni, V.; Valentinetti, S.; Villa, M.; Zoccoli, A.; /INFN, Bologna /Bologna U. /Caltech /Carleton U. /Cincinnati U. /INFN, CNAF /INFN, Ferrara /Ferrara U. /UC, Irvine /Taras Shevchenko U. /Orsay, LAL /LBL, Berkeley /UC, Berkeley /Frascati /INFN, Legnaro /Orsay, IPN /Maryland U. /McGill U. /INFN, Milan /Milan U. /INFN, Naples /Naples U. /Novosibirsk, IYF /INFN, Padua /Padua U. /INFN, Pavia /Pavia U. /INFN, Perugia /Perugia U. /INFN, Perugia /Caltech /INFN, Pisa /Pisa U. /Pisa, Scuola Normale Superiore /PNL, Richland /Queen Mary, U. of London /Rutherford /INFN, Rome /Rome U. /INFN, Rome2 /Rome U.,Tor Vergata /INFN, Rome3 /Rome III U. /SLAC /Tel Aviv U. /INFN, Turin /Turin U. /INFN, Padua /Trento U. /INFN, Trieste /Trieste U. /TRIUMF /British Columbia U. /Montreal U. /Victoria U.

2012-02-14

This report describes the present status of the detector design for SuperB. It is one of four separate progress reports that, taken collectively, describe progress made on the SuperB Project since the publication of the SuperB Conceptual Design Report in 2007 and the Proceedings of SuperB Workshop VI in Valencia in 2008.

SuperB Progress Report: Detector

International Nuclear Information System (INIS)

Grauges, E.; Donvito, G.; Spinoso, V.; Manghisoni, M.; Re, V.; Traversi, G.; Eigen, G.; Fehlker, D.; Helleve, L.; Cheng, C.; Chivukula, A.; Doll, D.; Echenard, B.; Hitlin, D.; Ongmongkolkul, P.; Porter, F.; Rakitin, A.; Thomas, M.; Zhu, R.; Tatishvili, G.; Andreassen, R.; Fabby, C.; Meadows, B.; Simpson, A.; Sokoloff, M.; Tomko, K.; Fella, A.; Andreotti, M.; Baldini, W.; Calabrese, R.; Carassiti, V.; Cibinetto, G.; Cotta Ramusino, A.; Gianoli, A.; Luppi, E.; Munerato, M.; Santoro, V.; Tomassetti, L.; Stoker, D.; Bezshyyko, O.; Dolinska, G.; Arnaud, N.; Beigbeder, C.; Bogard, F.; Breton, D.; Burmistrov, L.; Charlet, D.; Maalmi, J.; Perez Perez, L.; Puill, V.; Stocchi, A.; Tocut, V.; Wallon, S.; Wormser, G.; Brown, D.

2012-01-01

This report describes the present status of the detector design for SuperB. It is one of four separate progress reports that, taken collectively, describe progress made on the SuperB Project since the publication of the SuperB Conceptual Design Report in 2007 and the Proceedings of SuperB Workshop VI in Valencia in 2008.

SuperB Progress Reports Accelerator

CERN Document Server

Biagini, Maria Enrica; Boscolo, M; Buonomo, B; Demma, T; Drago, A; Esposito, M; Guiducci, S; Mazzitelli, G; Pellegrino, L; Preger, M A; Raimondi, P; Ricci, R; Rotundo, U; Sanelli, C; Serio, M; Stella, A; Tomassini, S; Zobov, M; Bertsche, K; Brachman, A; Cai, Y; Chao, A; Chesnut, R; Donald, M.H; Field, C; Fisher, A; Kharakh, D; Krasnykh, A; Moffeit, K; Nosochkov, Y; Pivi, M; Seeman, J; Sullivan, M.K; Weathersby, S; Weidemann, A; Weisend, J; Wienands, U; Wittmer, W; Woods, M; Yocky, G; Bogomiagkov, A; Koop, I; Levichev, E; Nikitin, S; Okunev, I; Piminov, P; Sinyatkin, S; Shatilov, D; Vobly, P; Bosi, F; Liuzzo, S; Paoloni, E; Bonis, J; Chehab, R; Le Meur, G; Lepercq, P; Letellier-Cohen, F; Mercier, B; Poirier, F; Prevost, C; Rimbault, C; Touze, F; Variola, A; Bolzon, B; Brunetti, L; Jeremie, A; Baylac, M; Bourrion, O; De Conto, J M; Gomez, Y; Meot, F; Monseu, N; Tourres, D; Vescovi, C; Chanci, A; Napoly, O; Barber, D P; Bettoni, S; Quatraro, D

2010-01-01

This report details the present status of the Accelerator design for the SuperB Project. It is one of four separate progress reports that, taken collectively, describe progress made on the SuperB Project since the publication of the SuperB Conceptual Design Report in 2007 and the Proceedings of SuperB Workshop VI in Valencia in 2008.

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

Science.gov (United States)

Sherwood, Cara L; Boitano, Scott

2016-05-17

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

Development of C-band Accelerating Section for SuperKEKB

CERN Document Server

Kamitani, T; Ikeda, M; Kakihara, K; Ohsawa, S; Oogoe, T; Sugimura, T; Takatomi, T; Yamaguchi, S; Yokoyama, K

2004-01-01

For the luminosity upgrade of the present KEK B-factory to SuperKEKB, the injector linac has to increase the positron acceleration energy from 3.5 to 8.0 GeV. In order to double the acceleration field gradient from 21 to 42 MV/m, design studies on C-band accelerator module has started in 2002. First prototype 1-m long accelerating section has been fabricated based upon a design which is half scale of the present S-band section. High power test of the C-band section has been performed at a test stand and later at an accelerator module in the KEKB injector linac. In a beam acceleration test, a field gradient of 41 MV/m is achieved with 43 MW RF power from a klystron. This paper report on the recent status of the high-power test and also the development of a second prototype section.

Deformations of super Riemann surfaces

International Nuclear Information System (INIS)

Ninnemann, H.

1992-01-01

Two different approaches to (Konstant-Leites-) super Riemann surfaces are investigated. In the local approach, i.e. glueing open superdomains by superconformal transition functions, deformations of the superconformal structure are discussed. On the other hand, the representation of compact super Riemann surfaces of genus greater than one as a fundamental domain in the Poincare upper half-plane provides a simple description of super Laplace operators acting on automorphic p-forms. Considering purely odd deformations of super Riemann surfaces, the number of linear independent holomorphic sections of arbitrary holomorphic line bundles will be shown to be independent of the odd moduli, leading to a simple proof of the Riemann-Roch theorem for compact super Riemann surfaces. As a further consequence, the explicit connections between determinants of super Laplacians and Selberg's super zeta functions can be determined, allowing to calculate at least the 2-loop contribution to the fermionic string partition function. (orig.)

Deformations of super Riemann surfaces

Energy Technology Data Exchange (ETDEWEB)

Ninnemann, H [Hamburg Univ. (Germany). 2. Inst. fuer Theoretische Physik

1992-11-01

Two different approaches to (Konstant-Leites-) super Riemann surfaces are investigated. In the local approach, i.e. glueing open superdomains by superconformal transition functions, deformations of the superconformal structure are discussed. On the other hand, the representation of compact super Riemann surfaces of genus greater than one as a fundamental domain in the Poincare upper half-plane provides a simple description of super Laplace operators acting on automorphic p-forms. Considering purely odd deformations of super Riemann surfaces, the number of linear independent holomorphic sections of arbitrary holomorphic line bundles will be shown to be independent of the odd moduli, leading to a simple proof of the Riemann-Roch theorem for compact super Riemann surfaces. As a further consequence, the explicit connections between determinants of super Laplacians and Selberg's super zeta functions can be determined, allowing to calculate at least the 2-loop contribution to the fermionic string partition function. (orig.).

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

Science.gov (United States)

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

2011-12-01

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

Scalar mass relations and flavor violations in supersymmetric theories

International Nuclear Information System (INIS)

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

1996-01-01

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

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

Science.gov (United States)

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

2013-03-01

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

Flavor, fragrance, and odor analysis

National Research Council Canada - National Science Library

Marsili, Ray

2012-01-01

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

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

Directory of Open Access Journals (Sweden)

Maryam Karami Nogourani

2012-01-01

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

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

DEFF Research Database (Denmark)

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

2015-01-01

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

Resource factor in production of quality and safe flavored food

Directory of Open Access Journals (Sweden)

Наталія Епінетівна Фролова

2015-07-01

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

Lepton flavor violation

International Nuclear Information System (INIS)

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

1997-01-01

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

The running coupling of QCD with four flavors

International Nuclear Information System (INIS)

Tekin, Fatih; Wolff, Ulli; Sommer, Rainer

2010-06-01

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

Super periodic potential

Science.gov (United States)

Hasan, Mohammd; Mandal, Bhabani Prasad

2018-04-01

In this paper we introduce the concept of super periodic potential (SPP) of arbitrary order n, n ∈I+, in one dimension. General theory of wave propagation through SPP of order n is presented and the reflection and transmission coefficients are derived in their closed analytical form by transfer matrix formulation. We present scattering features of super periodic rectangular potential and super periodic delta potential as special cases of SPP. It is found that the symmetric self-similarity is the special case of super periodicity. Thus by identifying a symmetric fractal potential as special cases of SPP, one can obtain the tunnelling amplitude for a particle from such fractal potential. By using the formalism of SPP we obtain the close form expression of tunnelling amplitude of a particle for general Cantor and Smith-Volterra-Cantor potentials.

Flavor, fragrance, and odor analysis

National Research Council Canada - National Science Library

Marsili, Ray

2012-01-01

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

The preliminary study on peculiar flavor from irradiated dried duck

Energy Technology Data Exchange (ETDEWEB)

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

1992-11-01

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

Flavor changing Z0 decay

International Nuclear Information System (INIS)

Axelrod, A.

1982-01-01

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

A flavor-safe composite explanation of $R_K$

CERN Document Server

Carmona, Adrian

2017-05-04

In these proceedings we discuss a flavor-safe explanation of the anomaly found in $R_K= {\\cal B}(B \\to K \\mu^+ \\mu^-)/{\\cal B}(B \\to K e^+ e^-)$ by LHCb, within the framework of composite Higgs models. We present a model featuring a non-negligible degree of compositeness for all three generations of right-handed leptons, which leads to a violation of lepton-flavor universality in neutral current interactions while other constraints from quark- and lepton-flavor physics are met. Moreoever, the particular embedding of the lepton sector considered in this setup provides a parametrically enhanded contribution to the Higgs mass that can weak considerably the need for ultra-light top partners.

Supersymmetric right-handed s-b flavor mixing Implications of $\\overline{B}^{0} \\to \\phi K_{s}$ anomaly for B factories and colliders

CERN Document Server

Chua Chun Khiang; Nagashima, Makiko

2004-01-01

A generic model that combined supersymmetry and Abelian flavor symmetry was presented. The model was shown to give rise to maximal S //R- b//R, which carried a new CP phase sigma, and could make one light sb//1 squark via level splitting. With m //s//b////1 similar to 200 GeV, it was found that a relatively light m //g// similar to 500 GeV was still needed. It was also found that B //s oscillates faster that 1/70 ps, which casts some shadows on the corresponding CP program. (Edited abstract) 21 Refs.

Masses, flavor mix and CP violation

International Nuclear Information System (INIS)

Chaussard, L.

2004-06-01

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

Towards energy transparent factories

CERN Document Server

Posselt, Gerrit

2016-01-01

This monograph provides a methodological approach for establishing demand-oriented levels of energy transparency of factories. The author presents a systematic indication of energy drivers and cost factors, taking into account the interdependencies between facility and production domains. Particular attention is given to energy flow metering and monitoring. Readers will also be provided with an in-depth description of a planning tool which allows for systematically deriving suitable metering points in complex factory environments. The target audience primarily comprises researchers and experts in the field of factory planning, but the book may also be beneficial for graduate students.

Flavor condensates in brane models and dark energy

Science.gov (United States)

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

2009-10-01

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

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

OpenAIRE

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

2017-01-01

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

Baryon-antibaryon flavor correlations in e+e- annihilation

International Nuclear Information System (INIS)

Liang Zuo-tang; Xie Qu-bing

1991-01-01

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

Frames in super Hilbert modules

Directory of Open Access Journals (Sweden)

Mehdi Rashidi-Kouchi

2018-01-01

Full Text Available In this paper, we define super Hilbert module and investigate frames in this space. Super Hilbert modules are  generalization of super Hilbert spaces in Hilbert C*-module setting. Also, we define frames in a super Hilbert module and characterize them by using of the concept of g-frames in a Hilbert C*-module. Finally, disjoint frames in Hilbert C*-modules are introduced and investigated.

Deciding WQO for factorial languages

KAUST Repository

Atminas, Aistis; Lozin, Vadim V.; Moshkov, Mikhail

2013-01-01

A language is factorial if it is closed under taking factors (i.e. contiguous subwords). Every factorial language can be described by an antidictionary, i.e. a minimal set of forbidden factors. We show that the problem of deciding whether a factorial language given by a finite antidictionary is well-quasi-ordered under the factor containment relation can be solved in polynomial time. © 2013 Springer-Verlag Berlin Heidelberg.

Deciding WQO for factorial languages

KAUST Repository

Atminas, Aistis

2013-04-05

A language is factorial if it is closed under taking factors (i.e. contiguous subwords). Every factorial language can be described by an antidictionary, i.e. a minimal set of forbidden factors. We show that the problem of deciding whether a factorial language given by a finite antidictionary is well-quasi-ordered under the factor containment relation can be solved in polynomial time. © 2013 Springer-Verlag Berlin Heidelberg.

Sea quark matrix elements and flavor singlet spectroscopy on the lattice

International Nuclear Information System (INIS)

Lagae, J.F.

1996-01-01

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

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

Directory of Open Access Journals (Sweden)

Alphus D. Wilson

2013-11-01

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

In-Factory Learning - Qualification For The Factory Of The Future

Science.gov (United States)

Quint, Fabian; Mura, Katharina; Gorecky, Dominic

2015-07-01

The Industry 4.0 vision anticipates that internet technologies will find their way into future factories replacing traditional components by dynamic and intelligent cyber-physical systems (CPS) that combine the physical objects with their digital representation. Reducing the gap between the real and digital world makes the factory environment more flexible, more adaptive, but also more complex for the human workers. Future workers require interdisciplinary competencies from engineering, information technology, and computer science in order to understand and manage the diverse interrelations between physical objects and their digital counterpart. This paper proposes a mixed-reality based learning environment, which combines physical objects and visualisation of digital content via Augmented Reality. It uses reality-based interaction in order to make the dynamic interrelations between real and digital factory visible and tangible. We argue that our learning system does not work as a stand-alone solution, but should fit into existing academic and advanced training curricula.

Influence of color on acceptance and identification of flavor of foods by adults

Directory of Open Access Journals (Sweden)

Nayane Aparecida Araújo Dias

2012-06-01

Full Text Available The sensory characteristics color and flavor of food play an important role not only in the selection, but also in the determination of consumption, satiation, and ingestion. With the objective to determine and evaluate the influence of color on the acceptance and identification of flavor of foods for adults, sensory analysis was performed on jellies by non-trained tasters of both sexes aged between 18 and 60 years (1750 tests. A hedonic scale and combinations of five colors (red, yellow, green, blue and purple and three flavors (strawberry, pineapple, and limes were used in the acceptance test totaling 15 samples. In the duo-trio discrimination test, together with the reference sample (R, one sample identical to the reference and another of identical color and different flavor were offered, and the judges were requested to identify the sample that was different from the reference sample. The colors used did not influence the acceptance of the samples (P > 0.05, and as there was not significant interaction between color and flavor. However, the limes flavor negatively influenced acceptance when compared to the other flavors. With regard to flavor differentiation, the colors used did not influence flavor identification (P > 0.05; However, differentiated behavior was identified between females and males, and the latter were more error-prone. Therefore, under the experimental conditions tested, color did not influence the acceptance and identification of the flavor of the samples by adults.

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

Science.gov (United States)

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

2012-02-01

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

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

Science.gov (United States)

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

2018-01-01

Background Modeling the influence of e-cigarette flavors on information propagation could provide quantitative policy decision support concerning smoking initiation and contagion, as well as e-cigarette regulations. Objective The objective of this study was to characterize the influence of flavors on e-cigarette–related information propagation on social media. Methods We collected a comprehensive dataset of e-cigarette–related discussions from public Pages on Facebook. We identified 11 categories of flavors based on commonly used categorizations. Each post’s frequency of being shared served as a proxy measure of information propagation. We evaluated a set of regression models and chose the hurdle negative binomial model to characterize the influence of different flavors and nonflavor control variables on e-cigarette–related information propagation. Results We found that 5 flavors (sweet, dessert & bakery, fruits, herbs & spices, and tobacco) had significantly negative influences on e-cigarette–related information propagation, indicating the users’ tendency not to share posts related to these flavors. We did not find a positive significance of any flavors, which is contradictory to previous research. In addition, we found that a set of nonflavor–related factors were associated with information propagation. Conclusions Mentions of flavors in posts did not enhance the popularity of e-cigarette–related information. Certain flavors could even have reduced the popularity of information, indicating users’ lack of interest in flavors. Promoting e-cigarette–related information with mention of flavors is not an effective marketing approach. This study implies the potential concern of users about flavorings and suggests a need to regulate the use of flavorings in e-cigarettes. PMID:29572202

Yeast diversity and native vigor for flavor phenotypes.

Science.gov (United States)

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

2015-03-01

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

Magnetized color flavor locked state and compact stars

CERN Document Server

Felipe, R Gonzalez; Martinez, A Perez

2010-01-01

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

An expression of interest in a Super Fixed Target Beauty Facility (SFT) at the Superconducting Super Collider

International Nuclear Information System (INIS)

1990-01-01

The concept of a Super Fixed Target Beauty Facility (SFT) which uses a relatively low intensity 20 TeV proton beam as a generator of very high momenta B's is an exciting prospect which is very competitive with other B factory ideas. The yields of B's in such a facility are quite high (3 x 10 10 → 10 11 B's per year). At this level of statistics, CP violation measurements will be possible in many modes. In addition, the fixed target configuration, because of the high momenta of the produced B's and the resulting long decay lengths, facilitates the detection and reconstruction of B's and offers unique opportunities for observation of the B decays. The limited solid angle coverage required for the fixed target spectrometer makes the cost of the facility much cheaper than other e + e - or hadron collider options under consideration. The relatively low intensity 20 TeV beam (1 → 2 x 10 8 protons/second) needed for the SFT makes it possible to consider an extraction system which operates concurrently and in a non-interfering manner with the other collider experiments. One possible method for generating such a beam, crystal channeling, is discussed

Safety evaluation of substituted thiophenes used as flavoring ingredients

NARCIS (Netherlands)

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

2017-01-01

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

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

OpenAIRE

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

2015-01-01

Abstract A fast and simple method for authenticating raspberry flavors from food products was developed. The two enantiomers of the compound (E)???ionone from raspberry flavor were separated on a chiral gas chromatographic column. Based on the ratio of these two enantiomers, the naturalness of a raspberry flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of the R enantiomer, while a chemical synthesis of the same compound will result in a racemic mi...

The Smart Factory

DEFF Research Database (Denmark)

Radziwon, Agnieszka; Bilberg, Arne; Bogers, Marcel

2014-01-01

Nowadays we live in a world, which a decade ago would only be described in the science fiction literature. More and more things become smart and both scientists and engineers strive for developing not only new and innovative devices, but also homes, factories, or even cities. Despite of continuous...... development, many of those concepts are still being just a vision of the future, which still needs a lot of effort to become true. This paper reviews the usage of adjective smart in respect to technology and with a special emphasis on the smart factory concept placement among contemporary studies. Due...... to a lack of a consensus of common understanding of this term, a unified definition is proposed. The conceptualization will not only refer to various smart factory visions reported in the literature, but also link the crucial characteristics of this emerging manufacturing concept to usual manufacturing...

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

Science.gov (United States)

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

2018-03-14

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

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

International Nuclear Information System (INIS)

Pantaleone, J.

1991-01-01

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

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

NARCIS (Netherlands)

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

2010-01-01

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

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

Science.gov (United States)

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

2018-03-23

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

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

Science.gov (United States)

Jung, Kurt E.

The energy loss of jets in heavy-ion collisions is expected to depend on the flavor of the fragmenting parton. Thus, measurements of jet quenching as a function of flavor place powerful constraints on the thermodynamical and transport properties of the hot and dense medium. Measurements of the nuclear modification factors of the heavy flavor tagged jets from charm and bottom quarks in both PbPb and pPb collisions can quantify such energy loss effects. Specifically, pPb measurements provide crucial insights into the behavior of the cold nuclear matter effect, which is required to fully understand the hot and dense medium effects on jets in PbPb collisions. This dissertation presents the energy modification of b-jets in PbPb at √sNN = 2.76 TeV and pPb collisions at √sNN = 5.02 TeV, along with the first ever measurements of charm jets in pPb collisions at √s NN =5.02 TeV and in pp collisions at √s = 2.76 TeV. Measurements of b-jet and c-jet spectra are compared to pp data at √s = 2.76 TeV and to PYTHIA predictions at both 2.76 and 5.02 TeV. We observe a centrality-dependent suppression for b-jets in PbPb and a result that is consistent with PYTHIA for both charm and bottom jets in pPb collisions.

Influence of flavor oscillations on neutrino beam instabilities

Energy Technology Data Exchange (ETDEWEB)

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

2014-09-15

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

Flavor changing neutral currents and the third family

International Nuclear Information System (INIS)

Reina, L.

1996-01-01

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

Flavor release measurement from gum model system.

Science.gov (United States)

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

2004-12-29

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

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

Science.gov (United States)

Majid, Asifa

2016-01-01

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

(Super Variable Costing-Throughput Costing)

OpenAIRE

Çakıcı, Cemal

2006-01-01

(Super Variable Costing-Throughput Costing) The aim of this study is to explain the super-variable costing method which is a new subject in cost and management accounting and to show it’s working practicly.Shortly, super-variable costing can be defined as a costing method which is use only direct material costs in calculate of product costs and treats all costs except these (direct labor and overhead) as periad costs or operating costs.By using super-variable costing method, product costs ar...

Flavor Physics in the Quark Sector

Energy Technology Data Exchange (ETDEWEB)

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

2010-08-26

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

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

Science.gov (United States)

Nemati, Mehdi; Zheng, Yuqing

2018-01-01

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

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

Science.gov (United States)

Zare, Samane; Nemati, Mehdi; Zheng, Yuqing

2018-01-01

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

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

CERN Document Server

Gori, Stefania

2016-01-01

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

Flavor Physics & CP Violation 2015

Science.gov (United States)

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

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

International Nuclear Information System (INIS)

Roulet, E.

1991-01-01

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

Applications of flavor symmetry to the phenomenology of elementary particles

International Nuclear Information System (INIS)

Kaeding, T.A.

1995-05-01

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

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

Science.gov (United States)

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

2013-03-01

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

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

International Nuclear Information System (INIS)

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

2009-01-01

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

Flavor Beyond the Standard Universe

CERN Document Server

Giudice, Gian F; Soreq, Yotam

2012-01-01

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

PCs in the factory

CERN Document Server

2013-01-01

Please note this is a short discount publication.PCs have become as essential to the factory environment as they are to the office environment. This in-depth report examines how specially adapted PCs and peripherals are being established in Factory Process Control and Reporting. The report covers: * Hardware and Software* Typical Applications* Implementation Issues* Case Studies and Real Applications

Prospects in lepton-flavor violation

International Nuclear Information System (INIS)

Hoffman, C.M.

1982-01-01

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

Electrically tuned super-capacitors

OpenAIRE

Chowdhury, Tazima S.; Grebel, Haim

2015-01-01

Fast charging and discharging of large amounts of electrical energy make super-capacitors ideal for short-term energy storage [1-5]. In its simplest form, the super-capacitor is an electrolytic capacitor made of an anode and a cathode immersed in an electrolyte. As for an ordinary capacitor, minimizing the charge separation distance and increasing the electrode area increase capacitance. In super-capacitors, charge separation is of nano-meter scale at each of the electrode interface (the Helm...

Example-Based Super-Resolution Fluorescence Microscopy.

Science.gov (United States)

Jia, Shu; Han, Boran; Kutz, J Nathan

2018-04-23

Capturing biological dynamics with high spatiotemporal resolution demands the advancement in imaging technologies. Super-resolution fluorescence microscopy offers spatial resolution surpassing the diffraction limit to resolve near-molecular-level details. While various strategies have been reported to improve the temporal resolution of super-resolution imaging, all super-resolution techniques are still fundamentally limited by the trade-off associated with the longer image acquisition time that is needed to achieve higher spatial information. Here, we demonstrated an example-based, computational method that aims to obtain super-resolution images using conventional imaging without increasing the imaging time. With a low-resolution image input, the method provides an estimate of its super-resolution image based on an example database that contains super- and low-resolution image pairs of biological structures of interest. The computational imaging of cellular microtubules agrees approximately with the experimental super-resolution STORM results. This new approach may offer potential improvements in temporal resolution for experimental super-resolution fluorescence microscopy and provide a new path for large-data aided biomedical imaging.

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

Science.gov (United States)

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

2004-11-01

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

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

International Nuclear Information System (INIS)

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

1978-01-01

We present a theoretical review and a detailed phonomenological description of the ''flavoring'' of the bare Pomeron pole at t = 0 (i.e., the nondiffractive renormalization of its multiperipheral unitarity sum by strange quarks, charmed quarks, diquarks,...) from an ''unflavored'' intercept alpha-circumflex = 0.85 to a ''flavored'' intercept α approx. = 1.08. Experimentally, flavoring effects seem to converge rapidly; hence this number is probably close to the bare intercept of the Reggeon field theory. We treat NN, πN, and KN total cross sections and real to imaginary amplitude ratios. We do not observe oscillations. We pay particular attention to 2sigma/sub K/N - sigma/sub piN/ which rises monotonically. We present a closely related combination of inelastic diffraction cross sections which decreases monotonically, indicating that vacuum amplitudes are not simply the sum of a Pomeron pole and an ideally mixed f. In fact we argue that a Pomeron + f structure is neither compatible with flavoring nor with schemes in which flavoring is somehow absorbed away. In contrast, flavoring is required for consistency with experiment by the Chew-Rosenzweig hypothesis of the Pomeron-f identity. We close with a description of flavoring threshold effects on the Reggeon field theory at current energies

A matter of taste: Improving flavor of fresh potatoes

Science.gov (United States)

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

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

Science.gov (United States)

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

2012-02-01

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

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

Science.gov (United States)

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

2012-01-01

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

New signatures of flavor violating Higgs couplings

Energy Technology Data Exchange (ETDEWEB)

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

2016-06-24

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

Composite Higgs-mediated flavor-changing neutral current

International Nuclear Information System (INIS)

Agashe, Kaustubh; Contino, Roberto

2009-01-01

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

Preserving the Modernist Vertical Urban Factory

Directory of Open Access Journals (Sweden)

Nina Rappaport

2016-07-01

Full Text Available This essay is adapted in part, from the section, “Modern Factory Architecture” case studies from Nina Rappaport’s book Vertical Urban Factory, published by Actar this spring. Vertical Urban Factory began as an architecture studio, and then an exhibition, which opened in New York in 2011 and traveled to Detroit and Toronto in 2012. Last year the show was displayed at Archizoom at EPFL in Lausanne; Industry City, Brooklyn; and the Charles Moore School of Architecture at Kean University, in New Jersey. The project continues as a think tank evaluating factory futures and urban industrial potential.

Handbook of Super 8 Production.

Science.gov (United States)

Telzer, Ronnie, Ed.

This handbook is designed for anyone interested in producing super 8 films at any level of complexity and cost. Separate chapters present detailed discussions of the following topics: super 8 production systems and super 8 shooting and editing systems; budgeting; cinematography and sound recording; preparing to edit; editing; mixing sound tracks;…

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

Science.gov (United States)

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

2015-12-01

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

The data handling processor of the Belle II DEPFET detector

Energy Technology Data Exchange (ETDEWEB)

Germic, Leonard; Hemperek, Tomasz; Kishishita, Tetsuichi; Paschen, Botho; Luetticke, Florian; Krueger, Hans; Marinas, Carlos; Wermes, Norbert [Universitaet Bonn (Germany); Collaboration: Belle II-Collaboration

2016-07-01

A two layer highly granular DEPFET pixel detector will be operated as the innermost subsystem of the Belle II experiment, at the new Japanese super flavor factory (SuperKEKB). Such a finely segmented system will allow to improve the vertex reconstruction in such ultra high luminosity environment but, at the same time, the raw data stream generated by the 8 million pixel detector will exceed the capability of real-time processing due to its high frame rate, considering the limited material budged and strict space constrains. For this reason a new ASIC, the Data Handling Processor (DHP) is designed to provide data processing at the level of the front-end electronics, such as zero-suppression and common mode correction. Additional feature of the Data Handling Processor is the control block, providing control signals for the on-module ASICs used in the pixel detector. In this contribution, the description of the latest chip revision in TSMC 65 nm technology together with the latest test results of the interface functionality tests are presented.

The strong coupling constant of QCD with four flavors

Energy Technology Data Exchange (ETDEWEB)

Tekin, Fatih

2010-11-01

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

The strong coupling constant of QCD with four flavors

International Nuclear Information System (INIS)

Tekin, Fatih

2010-01-01

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

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

Science.gov (United States)

Maughan, Curtis; Martini, Silvana

2012-02-01

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

Factorial structure of aerobics athletes’ fitness

Directory of Open Access Journals (Sweden)

T.V. Shepelenko

2017-11-01

Full Text Available The purpose of the research is to develop an algorithm of teams’ formation in sport aerobics and to define factorial structure of athletes’ fitness. Material : in the research sport aerobics’ athletes (n=19 participated. All athletes are members of Kharkiv national team (Ukraine. All athletes underwent complete medical examination. The functional condition of an organism (arterial blood pressure, indicators of a variability of the rhythm of the heart, treadbahn testing, psycho-physiological state (time’s determination of simple and complex reaction were defined. The physical development and physical fitness and stability of vestibular system were also defined. The factorial and cluster analysis were used. Results : The algorithm of teams’ formation in sport aerobics is developed for performances in various competitive categories. The algorithm contains all stages of standard procedure of the factorial and cluster analysis. In the factorial analysis the individual factorial values were also defined. Conclusions : The obtained data are recommended to be used at teams’ formation for performances in various competitive categories: team formation for pair and group performances. The general and individual factorial structure of athletes’ complex fitness is defined. It is possible to select athletes with similar qualities and with different qualities for the mixed performances. The determination of individual factorial structure of fitness permits to estimate objectively variants of athletes’ formation in groups.

The super-resolution debate

Science.gov (United States)

Won, Rachel

2018-05-01

In the quest for nanoscopy with super-resolution, consensus from the imaging community is that super-resolution is not always needed and that scientists should choose an imaging technique based on their specific application.

The Effects of Filter Ventilation on Flavor Constituents in Cigarette Smoke

Directory of Open Access Journals (Sweden)

Jing Y

2014-12-01

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

Family nonuniversal Z' models with protected flavor-changing interactions

Science.gov (United States)

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

2015-07-01

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

Isovector and flavor-diagonal charges of the nucleon

Science.gov (United States)

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

2018-03-01

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

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

Science.gov (United States)

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

2013-01-01

The Aromascan A32S conducting polymer electronic nose was evaluated for the capability of detecting the presence of off-flavor malodorous compounds in catfish meat fillets to assess meat quality for potential merchantability. Sensor array outputs indicated that the aroma profiles of good-flavor (on-flavor) and off-flavor fillets were strongly different as confirmed by a Principal Component Analysis (PCA) and a Quality Factor value (QF > 7.9) indicating a significant difference at (P 90%) and with relatively low rates (≤5%) of unknown or indecisive determinations in three trials. This A32S e-nose instrument also was capable of detecting the incidence of mild off-flavor in fillets at levels lower than the threshold of human olfactory detection. Potential applications of e-nose technologies for pre- and post-harvest management of production and meat-quality downgrade problems associated with catfish off-flavor are discussed. PMID:24287526

Report of the Quark Flavor Physics Working Group

CERN Document Server

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

2013-01-01

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

SuperMAG: Present and Future Capabilities

Science.gov (United States)

Hsieh, S. W.; Gjerloev, J. W.; Barnes, R. J.

2009-12-01

SuperMAG is a global collaboration that provides ground magnetic field perturbations from a long list of stations in the same coordinate system, identical time resolution and with a common baseline removal approach. This unique high quality dataset provides a continuous and nearly global monitoring of the ground magnetic field perturbation. Currently, only archived data are available on the website and hence it targets basic research without any operational capabilities. The existing SuperMAG software can be easily adapted to ingest real-time or near real-time data and provide a now-casting capability. The SuperDARN program has a long history of providing near real-time maps of the northern hemisphere electrostatic potential and as both SuperMAG and SuperDARN share common software it is relatively easy to adapt these maps for global magnetic perturbations. Magnetometer measurements would be assimilated by the SuperMAG server using a variety of techniques, either by downloading data at regular intervals from remote servers or by real-time streaming connections. The existing SuperMAG analysis software would then process these measurements to provide the final calibrated data set using the SuperMAG coordinate system. The existing plotting software would then be used to produce regularly updated global plots. The talk will focus on current SuperMAG capabilities illustrating the potential for now-casting and eventually forecasting.

Neutrinos from Cosmic Accelerators including Magnetic Field and Flavor Effects

Directory of Open Access Journals (Sweden)

Walter Winter

2012-01-01

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

Heavy flavor measurements at LHC

CERN Document Server

Spagnolo, S; The ATLAS collaboration

2013-01-01

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

Heavy flavor measurements at LHC

CERN Document Server

Spagnolo, S; The ATLAS collaboration

2013-01-01

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

Suppression of flavor violation in an A4 warped extra dimensional model

International Nuclear Information System (INIS)

Kadosh, Avihay

2011-01-01

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

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

Science.gov (United States)

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

2018-03-01

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

Resonant spin-flavor conversion of supernova neutrinos: Dependence on presupernova models and future prospects

Science.gov (United States)

Ando, Shin'ichiro; Sato, Katsuhiko

2003-07-01

We study the resonant spin-flavor (RSF) conversion of supernova neutrinos, which is induced by the interaction between the nonzero neutrino magnetic moment and the supernova magnetic fields, and its dependence on presupernova models. As the presupernova models, we adopt the latest ones by Woosley, Heger, and Weaver, and, further, models with both solar and zero metallicity are investigated. Since the (1-2Ye) profile of the new presupernova models, which is responsible for the RSF conversion, suddenly drops at the resonance region, the completely adiabatic RSF conversion is not realized, even if μνB0=(10-12μB)(1010 G), where B0 is the strength of the magnetic field at the surface of the iron core. In particular for the model with zero metallicity, the conversion is highly nonadiabatic in the high energy region, reflecting the (1-2Ye) profile of the model. In calculating the flavor conversion, we find that the shock wave propagation, which changes density profiles drastically, is a much more severe problem than it is for the pure Mikheyev-Smirnov-Wolfenstein (MSW) conversion case. This is because the RSF effect occurs at a far deeper region than the MSW effect. To avoid the uncertainty concerning the shock propagation, we restrict our discussion to 0.5 s after the core bounce (and for more conservative discussion, 0.25 s), during which the shock wave is not expected to affect the RSF region. We also evaluate the energy spectrum at the Super-Kamiokande detector for various models using the calculated conversion probabilities, and find that it is very difficult to obtain useful information on the supernova metallicities and magnetic fields or on the neutrino magnetic moment from the supernova neutrino observation. Future prospects are also discussed.

Super-quasi-conformal transformation and Schiffer variation on super-Riemann surface

International Nuclear Information System (INIS)

Takahasi, Wataru

1990-01-01

A set of equations which characterizes the super-Teichmueller deformations is proposed. It is a supersymmetric extension of the Beltrami equation. Relations between the set of equations and the Schiffer variations with the KN bases are discussed. This application of the KN bases shows the powerfulness of the KN theory in the study of super-Riemann surfaces. (author)

Collective excitations of massive flavor branes

Directory of Open Access Journals (Sweden)

Georgios Itsios

2016-08-01

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

CP violation as a probe of flavor origin in supersymmetry

International Nuclear Information System (INIS)

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

1999-11-01

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

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

Science.gov (United States)

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

2006-11-01

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

Colorful Microbial Cell Factories

DEFF Research Database (Denmark)

Petersen, Pia Damm

Yeast cell factories are powerful tools used for the production of high-value natural compounds otherwise not easily available. Many bioactive and industrially important plant secondary metabolites can be produced in yeast by engineering their biosynthetic pathways into yeast cells, as these both...... anthocyanins. Yeast cell factories present a platform to circumvent the problem of low yields of interesting molecular structures in plant tissues, as hand-picking of desired enzyme activities allows for specific biosynthesis of the precise pigment of interest, as well as choosing more stable structures...... for heterologous biosynthesis is possible. In cell factories, great improvements in yields can be achieved through molecular engineering of flux from endogenous yeast precursors, e.g. by elimination of by-product formation, and by genetic optimization of pathway components, such as fine-tuning of expression levels...

Neutrino flavor evolution in neutron star mergers

Science.gov (United States)

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

2017-08-01

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

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

Directory of Open Access Journals (Sweden)

Nobuyuki Sakai

2011-10-01

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

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

International Nuclear Information System (INIS)

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

2009-08-01

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

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

Science.gov (United States)

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

2016-04-01

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

Extended investigation of the twelve-flavor β-function

Science.gov (United States)

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

2018-04-01

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

Super families

International Nuclear Information System (INIS)

Amato, N.; Maldonado, R.H.C.

1989-01-01

The study on phenomena in the super high energy region, Σ E j > 1000 TeV revealed events that present a big dark spot in central region with high concentration of energy and particles, called halo. Six super families with halo were analysed by Brazil-Japan Cooperation of Cosmic Rays. For each family the lateral distribution of energy density was constructed and R c Σ E (R c ) was estimated. For studying primary composition, the energy correlation with particles released separately in hadrons and gamma rays was analysed. (M.C.K.)

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

Directory of Open Access Journals (Sweden)

2015-02-01

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

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

International Nuclear Information System (INIS)

Cvetic, G.; Kim, C.S.

1995-01-01

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

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

Science.gov (United States)

Myers, Kevin P

2018-03-01

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

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

Energy Technology Data Exchange (ETDEWEB)

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

2017-02-01

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

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

Science.gov (United States)

Williams, Rebecca S.; Ribisl, Kurt M.

2015-01-01

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

Neutrino masses and spontaneously broken flavor symmetries

International Nuclear Information System (INIS)

Staudt, Christian

2014-01-01

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

Review of Minimal Flavor Constraints for Technicolor

DEFF Research Database (Denmark)

S. Fukano, Hidenori; Sannino, Francesco

2010-01-01

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

Symplectic symmetry of the neutrino mass for many neutrino flavors

International Nuclear Information System (INIS)

Oeztuerk, N.; Ankara Univ.

2001-01-01

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

Strong preference for mint snus flavor among research participants

Directory of Open Access Journals (Sweden)

Liane M. Schneller

2017-12-01

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

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

International Nuclear Information System (INIS)

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

1989-01-01

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

Multi baryons with flavors in the Skyrme model

Energy Technology Data Exchange (ETDEWEB)

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

1999-07-01

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

Multi baryons with flavors in the Skyrme model

International Nuclear Information System (INIS)

Schat, Carlos L.; Scoccola, Norberto N.

1999-07-01

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

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

Science.gov (United States)

Boylston, Terri D; Wang, Hui; Reitmeier, Cheryll A; Glatz, Bonita A

2003-03-26

Processing treatments used to produce a microbiologically "safe" apple cider were evaluated to determine the impact of these treatments on the overall flavor characteristics. Apple cider with (0.1%) and without (0%) potassium sorbate was subjected to four processing treatments: untreated, irradiated at 2 kGy, irradiated at 4 kGy, and pasteurized. Volatile flavor compounds were isolated from the cider using solid-phase microextraction methods with gas chromatographic analysis. A trained descriptive analysis panel evaluated sensory attributes. The effects of the processing treatment were dependent on the presence of sorbate in the apple cider. Irradiation treatments resulted in a decrease in the content of esters characteristic of apple flavor and an increase in the content of alcohols and aldehydes formed through lipid oxidation reactions. The presence of sorbate reduced the effects of the irradiation treatments on these volatile flavor compounds. Sensory panelists, however, detected higher intensities of undesirable flavor attributes, including "cardboard flavor", and lower intensities of the desirable "apple flavor" in irradiated cider with added sorbate.

Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata).

Science.gov (United States)

Feng, Shi; Suh, Joon Hyuk; Gmitter, Frederick G; Wang, Yu

2018-01-10

Pioneering investigations referring to citrus flavor have been intensively conducted. However, the characteristic flavor difference between sweet orange and mandarin has not been defined. In this study, sensory analysis illustrated the crucial role of aroma in the differentiation between orange flavor and mandarin flavor. To study aroma, Valencia orange and LB8-9 mandarin were used. Their most aroma-active compounds were preliminarily identified by aroma extract dilution analysis (AEDA). Quantitation of key volatiles followed by calculation of odor activity values (OAVs) further detected potent components (OAV ≥ 1) impacting the overall aromatic profile of orange/mandarin. Follow-up aroma profile analysis revealed that ethyl butanoate, ethyl 2-methylbutanoate, octanal, decanal, and acetaldehyde were essential for orange-like aroma, whereas linalool, octanal, α-pinene, limonene, and (E,E)-2,4-decadienal were considered key components for mandarin-like aroma. Furthermore, an unreleased mandarin hybrid producing fruit with orange-like flavor was used to validate the identification of characteristic volatiles in orange-like aroma.

Enforced Electrical Neutrality of the Color-Flavor Locked Phase

International Nuclear Information System (INIS)

Rajagopal, Krishna; Wilczek, Frank

2001-01-01

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

14th Conference on Flavor Physics and CP Violation

CERN Document Server

2016-01-01

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

Heavy-light flavor correlations and the QCD phase boundary

Energy Technology Data Exchange (ETDEWEB)

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

2016-12-15

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

SuperAGILE Services at ASDC

International Nuclear Information System (INIS)

Preger, B.; Verrecchia, F.; Pittori, C.; Antonelli, L. A.; Giommi, P.; Lazzarotto, F.; Evangelista, Y.

2008-01-01

The Italian Space Agency Science Data Center (ASDC) is a facility with several responsibilities including support to all the ASI scientific missions as for management and archival of the data, acting as the interface between ASI and the scientific community and providing on-line access to the data hosted. In this poster we describe the services that ASDC provides for SuperAGILE, in particular the ASDC public web pages devoted to the dissemination of SuperAGILE scientific results. SuperAGILE is the X-Ray imager onboard the AGILE mission, and provides the scientific community with orbit-by-orbit information on the observed sources. Crucial source information including position and flux in chosen energy bands will be reported in the SuperAGILE public web page at ASDC. Given their particular interest, another web page will be dedicated entirely to GRBs and other transients, where new event alerts will be notified and where users will find all the available informations on the GRBs detected by SuperAGILE

The Super-Kamiokande detector

International Nuclear Information System (INIS)

Fukuda, S.; Fukuda, Y.; Hayakawa, T.; Ichihara, E.; Ishitsuka, M.; Itow, Y.; Kajita, T.; Kameda, J.; Kaneyuki, K.; Kasuga, S.; Kobayashi, K.; Kobayashi, Y.; Koshio, Y.; Miura, M.; Moriyama, S.; Nakahata, M.; Nakayama, S.; Namba, T.; Obayashi, Y.; Okada, A.; Oketa, M.; Okumura, K.; Oyabu, T.; Sakurai, N.; Shiozawa, M.; Suzuki, Y.; Takeuchi, Y.; Toshito, T.; Totsuka, Y.; Yamada, S.; Desai, S.; Earl, M.; Hong, J.T.; Kearns, E.; Masuzawa, M.; Messier, M.D.; Stone, J.L.; Sulak, L.R.; Walter, C.W.; Wang, W.; Scholberg, K.; Barszczak, T.; Casper, D.; Liu, D.W.; Gajewski, W.; Halverson, P.G.; Hsu, J.; Kropp, W.R.; Mine, S.; Price, L.R.; Reines, F.; Smy, M.; Sobel, H.W.; Vagins, M.R.; Ganezer, K.S.; Keig, W.E.; Ellsworth, R.W.; Tasaka, S.; Flanagan, J.W.; Kibayashi, A.; Learned, J.G.; Matsuno, S.; Stenger, V.J.; Hayato, Y.; Ishii, T.; Ichikawa, A.; Kanzaki, J.; Kobayashi, T.; Maruyama, T.; Nakamura, K.; Oyama, Y.; Sakai, A.; Sakuda, M.; Sasaki, O.; Echigo, S.; Iwashita, T.; Kohama, M.; Suzuki, A.T.; Hasegawa, M.; Inagaki, T.; Kato, I.; Maesaka, H.; Nakaya, T.; Nishikawa, K.; Yamamoto, S.; Haines, T.J.; Kim, B.K.; Sanford, R.; Svoboda, R.; Blaufuss, E.; Chen, M.L.; Conner, Z.; Goodman, J.A.; Guillian, E.; Sullivan, G.W.; Turcan, D.; Habig, A.; Ackerman, M.; Goebel, F.; Hill, J.; Jung, C.K.; Kato, T.; Kerr, D.; Malek, M.; Martens, K.; Mauger, C.; McGrew, C.; Sharkey, E.; Viren, B.; Yanagisawa, C.; Doki, W.; Inaba, S.; Ito, K.; Kirisawa, M.; Kitaguchi, M.; Mitsuda, C.; Miyano, K.; Saji, C.; Takahata, M.; Takahashi, M.; Higuchi, K.; Kajiyama, Y.; Kusano, A.; Nagashima, Y.; Nitta, K.; Takita, M.; Yamaguchi, T.; Yoshida, M.; Kim, H.I.; Kim, S.B.; Yoo, J.; Okazawa, H.; Etoh, M.; Fujita, K.; Gando, Y.; Hasegawa, A.; Hasegawa, T.; Hatakeyama, S.; Inoue, K.; Ishihara, K.; Iwamoto, T.; Koga, M.; Nishiyama, I.; Ogawa, H.; Shirai, J.; Suzuki, A.; Takayama, T.; Tsushima, F.; Koshiba, M.; Ichikawa, Y.; Hashimoto, T.; Hatakeyama, Y.; Koike, M.; Horiuchi, T.; Nemoto, M.; Nishijima, K.; Takeda, H.; Fujiyasu, H.; Futagami, T.; Ishino, H.; Kanaya, Y.; Morii, M.; Nishihama, H.; Nishimura, H.; Suzuki, T.; Watanabe, Y.; Kielczewska, D.; Golebiewska, U.; Berns, H.G.; Boyd, S.B.; Doyle, R.A.; George, J.S.; Stachyra, A.L.; Wai, L.L.; Wilkes, R.J.; Young, K.K.; Kobayashi, H.

2003-01-01

Super-Kamiokande is the world's largest water Cherenkov detector, with net mass 50,000 tons. During the period April, 1996 to July, 2001, Super-Kamiokande I collected 1678 live-days of data, observing neutrinos from the Sun, Earth's atmosphere, and the K2K long-baseline neutrino beam with high efficiency. These data provided crucial information for our current understanding of neutrino oscillations, as well as setting stringent limits on nucleon decay. In this paper, we describe the detector in detail, including its site, configuration, data acquisition equipment, online and offline software, and calibration systems which were used during Super-Kamiokande I

Neutrino magnetic moment in a theory with lepton flavor symmetry

International Nuclear Information System (INIS)

Stephanov, M.A.

1987-01-01

A model for generating the neutrino magnetic moment of the order of 10 -10 μ B is proposed, which is based on the SU(3) lepton flavor symmetry. In such a way one can avoid the flavor changing processes. The experimental constraints on the constants of the model are considered

Generation of live offspring from vitrified embryos with synthetic polymers SuperCool X-1000 and SuperCool Z-1000.

Science.gov (United States)

Marco-Jimenez, F; Jimenez-Trigos, E; Lavara, R; Vicente, J S

2014-01-01

Ice growth and recrystallisation are considered important factors in determining vitrification outcomes. Synthetic polymers inhibit ice formation during cooling or warming of the vitrification process. The aim of this study was to assess the effect of adding commercially available synthetic polymers SuperCool X-1000 and SuperCool Z-1000 to vitrification media on in vivo development competence of rabbit embryos. Four hundred and thirty morphologically normal embryos recovered at 72 h of gestation were used. The vitrification media contained 20% dimethyl sulphoxide and 20% ethylene glycol, either alone or in combination with 1% of SuperCool X-1000 and 1% SuperCool. Our results show that embryos can be successfully vitrified using SuperCool X-1000 and SuperCool Z-1000 and when embryos are transferred, live offspring can be successfully produced. In conclusion, our results demonstrated that we succeeded for the first time in obtaining live offspring after vitrification of embryos using SuperCool X-1000 and SuperCool Z-1000 polymers.

Anatomy and phenomenology of flavor and CP violation in supersymmetric theories

Energy Technology Data Exchange (ETDEWEB)

Altmannshofer, Wolfgang

2010-07-20

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

Anatomy and phenomenology of flavor and CP violation in supersymmetric theories

International Nuclear Information System (INIS)

Altmannshofer, Wolfgang

2010-01-01

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

Further results on super graceful labeling of graphs

Directory of Open Access Journals (Sweden)

Gee-Choon Lau

2016-08-01

Full Text Available Let G=(V(G,E(G be a simple, finite and undirected graph of order p and size q. A bijection f:V(G∪E(G→{k,k+1,k+2,…,k+p+q−1} such that f(uv=|f(u−f(v| for every edge uv∈E(G is said to be a k-super graceful labeling of G. We say G is k-super graceful if it admits a k-super graceful labeling. For k=1, the function f is called a super graceful labeling and a graph is super graceful if it admits a super graceful labeling. In this paper, we study the super gracefulness of complete graph, the disjoint union of certain star graphs, the complete tripartite graphs K(1,1,n, and certain families of trees. We also present four methods of constructing new super graceful graphs. In particular, all trees of order at most 7 are super graceful. We conjecture that all trees are super graceful.

Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages

Science.gov (United States)

Roque, Jérémy; Auvray, Malika; Lafraire, Jérémie

2018-01-01

Freshness perception has received recent consideration in the field of consumer science mainly because of its hedonic dimension, which is assumed to influence consumers’ preference and behavior. However, most studies have considered freshness as a multisensory attribute of food and beverage products without investigating the cognitive mechanisms at hand. In the present review, we endorse a slightly different perspective on freshness. We focus on (i) the multisensory integration processes that underpin freshness perception, and (ii) the top–down factors that influence the explicit attribution of freshness to a product by consumers. To do so, we exploit the recent literature on the cognitive underpinnings of flavor perception as a heuristic to better characterize the mechanisms of freshness perception in the particular case of beverages. We argue that the lack of consideration of particular instances of flavor, such as freshness, has resulted in a lack of consensus about the content and structure of different types of flavor representations. We then enrich these theoretical analyses, with a review of the cognitive mechanisms of flavor perception: from multisensory integration processes to the influence of top–down factors (e.g., attentional and semantic). We conclude that similarly to flavor, freshness perception is characterized by hybrid content, both perceptual and semantic, but that freshness has a higher-degree of specificity than flavor. In particular, contrary to flavor, freshness is characterized by specific functions (e.g., alleviation of oropharyngeal symptoms) and likely differs from flavor with respect to the weighting of each sensory contributor, as well as to its subjective location. Finally, we provide a comprehensive model of the cognitive mechanisms that underlie freshness perception. This model paves the way for further empirical research on particular instances of flavor, and will enable advances in the field of food and beverage cognition

Tobacco products sold by Internet vendors following restrictions on flavors and light descriptors.

Science.gov (United States)

Jo, Catherine L; Williams, Rebecca S; Ribisl, Kurt M

2015-03-01

The 2009 Family Smoking Prevention and Tobacco Control Act bans characterizing flavors (e.g., grape, strawberry) in cigarettes, excluding tobacco and menthol, and prohibits companies from using misleading descriptors (e.g., light, low) that imply reduced health risks without submitting scientific data to support the claim and obtaining a marketing authorization from the U.S. Food and Drug Administration. This observational study examines tobacco products offered by Internet cigarette vendors (ICV) pre- and postimplementation of the ban on characterizing flavors in cigarettes and the restriction on misleading descriptors. Cross-sectional samples of the 200 most popular ICVs in 2009, 2010, and 2011 were identified. Data were analyzed in 2012 and 2013. In 2011 the odds for selling cigarettes with banned flavors or misleading descriptors were 0.40 times that for selling the products in 2009 (95% confidence interval [CI] = 0.18, 0.88). However, 89% of vendors continued to sell the products, including 95.8% of international vendors. Following the ban on characterizing flavors, ICVs began selling potential alternative products. In 2010, the odds for selling flavored little cigars were 1.71 (95% CI = 1.09, 2.69) times that for selling the product in 2009 and, for clove cigars, were 5.50 (95% CI = 2.36, 12.80) times that for selling the product in 2009. Noncompliance with the ban on characterizing flavors and restriction on misleading descriptors has been high, especially among international vendors. Many vendors appear to be circumventing the intent of the flavors ban by selling unbanned flavored cigars, in some cases in lieu of flavored cigarettes. © The Author 2014. Published by Oxford University Press on behalf of the Society for Research on Nicotine and Tobacco. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages

Directory of Open Access Journals (Sweden)

Jérémy Roque

2018-01-01

Full Text Available Freshness perception has received recent consideration in the field of consumer science mainly because of its hedonic dimension, which is assumed to influence consumers’ preference and behavior. However, most studies have considered freshness as a multisensory attribute of food and beverage products without investigating the cognitive mechanisms at hand. In the present review, we endorse a slightly different perspective on freshness. We focus on (i the multisensory integration processes that underpin freshness perception, and (ii the top–down factors that influence the explicit attribution of freshness to a product by consumers. To do so, we exploit the recent literature on the cognitive underpinnings of flavor perception as a heuristic to better characterize the mechanisms of freshness perception in the particular case of beverages. We argue that the lack of consideration of particular instances of flavor, such as freshness, has resulted in a lack of consensus about the content and structure of different types of flavor representations. We then enrich these theoretical analyses, with a review of the cognitive mechanisms of flavor perception: from multisensory integration processes to the influence of top–down factors (e.g., attentional and semantic. We conclude that similarly to flavor, freshness perception is characterized by hybrid content, both perceptual and semantic, but that freshness has a higher-degree of specificity than flavor. In particular, contrary to flavor, freshness is characterized by specific functions (e.g., alleviation of oropharyngeal symptoms and likely differs from flavor with respect to the weighting of each sensory contributor, as well as to its subjective location. Finally, we provide a comprehensive model of the cognitive mechanisms that underlie freshness perception. This model paves the way for further empirical research on particular instances of flavor, and will enable advances in the field of food and

Gamma ray constraints on flavor violating asymmetric dark matter

DEFF Research Database (Denmark)

Masina, I.; Panci, P.; Sannino, F.

2012-01-01

We show how cosmic gamma rays can be used to constrain models of asymmetric Dark Matter decaying into lepton pairs by violating flavor. First of all we require the models to explain the anomalies in the charged cosmic rays measured by PAMELA, Fermi and H.E.S.S.; performing combined fits we...... determine the allowed values of the Dark Matter mass and lifetime. For these models, we then determine the constraints coming from the measurement of the isotropic gamma-ray background by Fermi for a complete set of lepton flavor violating primary modes and over a range of DM masses from 100 GeV to 10 Te......V. We find that the Fermi constraints rule out the flavor violating asymmetric Dark Matter interpretation of the charged cosmic ray anomalies....

CP asymmetries in B-bar → K-bar *( → K-bar π) l-bar l and untagged B-bar s, Bs → φ( → K+K-) l-bar l decays at NLO

International Nuclear Information System (INIS)

Bobeth, Christoph; Hiller, Gudrun; Piranishvili, Giorgi

2008-01-01

The decay B-bar → K-bar *( → K-bar π) l-bar l offers great opportunities to explore the physics at and above the electroweak scale by means of an angular analysis. We investigate the physics potential of the seven CP asymmetries plus the asymmetry in the rate, working at low dilepton mass using QCD factorization at next-to leading order (NLO). The b → s CP asymmetries are doubly Cabibbo-suppressed ∼ d , B d → K*( → K 0 π 0 ) l-bar l and B-bar s , B s → φ( → K + K - ) l-bar l decays. Analyses of these CP asymmetries can rule out, or further support the minimal description of CP violation through the CKM mechanism. Experimental studies are promising for (super) flavor factories and at hadron colliders.

SatisFactory Final System Evaluation Report

OpenAIRE

Sunlight SA

2018-01-01

The present document is a deliverable of the SatisFactory project, funded by the European Commission’s Directorate-General for Research and Innovation (DG RTD), under its Horizon 2020 Research and innovation programme (H2020). The main objective of this deliverable is to report on the SatisFactory Final System Evaluation, with regards to the industrial pilots at COMAU and SUNLIGHT. The evaluation of SatisFactory platform is based on the implementation of the business scenarios where each tool...

WQO is Decidable for Factorial Languages

KAUST Repository

Atminas, Aistis

2017-08-08

A language is factorial if it is closed under taking factors, i.e. contiguous subwords. Every factorial language can be described by an antidictionary, i.e. a minimal set of forbidden factors. We show that the problem of deciding whether a factorial language given by a finite antidictionary is well-quasi-ordered under the factor containment relation can be solved in polynomial time. We also discuss possible ways to extend our solution to permutations and graphs.

The mystery of flavor

International Nuclear Information System (INIS)

Peccei, R. D.

1998-01-01

After outlining some of the issues surrounding the flavor problem, I present three speculative ideas on the origin of families. In turn, families are conjectured to arise from an underlying preon dynamics; from random dynamics at very short distances; or as a result of compactification in higher dimensional theories. Examples and limitations of each of these speculative scenarios are discussed

Baby factories taint surrogacy in Nigeria.

Science.gov (United States)

Makinde, Olusesan Ayodeji; Makinde, Olufunmbi Olukemi; Olaleye, Olalekan; Brown, Brandon; Odimegwu, Clifford O

2016-01-01

The practice of reproductive medicine in Nigeria is facing new challenges with the proliferation of 'baby factories'. Baby factories are buildings, hospitals or orphanages that have been converted into places for young girls and women to give birth to children for sale on the black market, often to infertile couples, or into trafficking rings. This practice illegally provides outcomes (children) similar to surrogacy. While surrogacy has not been well accepted in this environment, the proliferation of baby factories further threatens its acceptance. The involvement of medical and allied health workers in the operation of baby factories raises ethical concerns. The lack of a properly defined legal framework and code of practice for surrogacy makes it difficult to prosecute baby factory owners, especially when they are health workers claiming to be providing services to clients. In this environment, surrogacy and other assisted reproductive techniques urgently require regulation in order to define when ethico-legal lines have been crossed in providing surrogacy or surrogacy-like services. Copyright © 2015 Reproductive Healthcare Ltd. Published by Elsevier Ltd. All rights reserved.

Haiti. Educating factory workers.

Science.gov (United States)

Hughes, H

1990-04-01

There are approximately 50,000 workers employed in the light assembly industry in Haiti. About 70% are women, the majority of whom are aged between 25 and 34 years, and are either single or in a nonpermanent relationship with the father of their children. Many live and work in appalling conditions, surviving on very low wages to support several children and an extended family. The acquired immunodeficiency syndrome (AIDS) is now a visible problem in many factories. In October 1988, the Center for the Promotion of Women Workers (Centre de Promotion des Femmes Ouvriers/CPFO) launched a pilot AIDS education program for factory women. The Center, based in a large industrial zone near the airport, runs a health clinic and courses in literacy, communications skills, health promotion and family planning. The new AIDS program allowed CPFO staff to gain entry into factories for the 1st time. Other courses were held outside working hours and outside factory premises. Staff contacted manages by telephone to arrange a meeting to discuss AIDS and to ask permission to hold educational "round tables" with workers. Of 18 managers in the factories approached over a 12-month period, only 2 refused entry to CPFO staff. Almost all managers reported they had registered between 2 and 5 deaths from AIDS among their employees over the past couple of years. A total of 85 educational sessions, each lasting about 2 hours, were held within 28 different factories, community or labor organizations reaching 3063 workers (male and female). In each session, the presentation was carried out by 2 CPFO trained monitors and included a slide show, flip charts, and the video "Met ko," originally produced for Haitian immigrants in New York. The most important aspect of the program was the training of 38 volunteer factory-based health promoters. These promoters attended the round table sessions, where they facilitated discussion and distributed condoms and were subsequently available for counseling co

On the flavor problem in strongly coupled theories

Energy Technology Data Exchange (ETDEWEB)

Bauer, Martin

2012-11-28

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

On the flavor problem in strongly coupled theories

International Nuclear Information System (INIS)

Bauer, Martin

2012-01-01

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

New Physics searches in Heavy Flavor with ATLAS

CERN Document Server

Dearnaley, W; The ATLAS collaboration

2013-01-01

Precision determinations of the flavor sector allow the search for indirect new physics signatures. At the forefront of these studies are the determinations of interference of new physics with known Df=1 and Df=2 processes. The ATLAS collaboration explores this area with competitive results measuring the CP violating phase phi_s from Bs->J/Psi phi decays and investigating rare B decays with dileptons in the final state. The latest ATLAS results relevant for new physics searches in the heavy flavor sector will be discussed.

A large Muon Electric Dipole Moment from Flavor?

CERN Document Server

Hiller, Gudrun; Laamanen, Jari; Rüppell, Timo

2010-01-01

We study the prospects and opportunities of a large muon electric dipole moment (EDM) of the order (10^{-24} - 10^{-22}) ecm. We investigate how natural such a value is within the general minimal supersymmetric extension of the Standard Model with CP violation from lepton flavor violation in view of the experimental constraints. In models with hybrid gauge-gravity mediated supersymmetry breaking a large muon EDM is indicative for the structure of flavor breaking at the Planck scale, and points towards a high messenger scale.

Super cool X-1000 and Super cool Z-1000, two ice blockers, and their effect on vitrification/warming of mouse embryos.

Science.gov (United States)

Badrzadeh, H; Najmabadi, S; Paymani, R; Macaso, T; Azadbadi, Z; Ahmady, A

2010-07-01

To evaluate the survival and blastocyst formation rates of mouse embryos after vitrification/thaw process with different ice blocker media. We used X-1000 and Z-1000 separately and mixed using V-Kim, a closed vitrification system. Mouse embryos were vitrified using ethylene glycol based medium supplemented with Super cool X-1000 and/or Super cool Z-1000. Survival rates for the control, Super cool X-1000, Super cool Z-1000, and Super cool X-1000/Z-1000 groups were 74%, 72%, 68%, and 85% respectively, with no significant difference among experimental and control groups; however, a significantly higher survival rate was noticed in the Super cool X-1000/Z-1000 group when compared with the Super cool Z-1000 group. Blastocyst formation rates for the control, Super cool X-1000, Super cool Z-1000, and Super cool X-1000/Z-1000 groups were 71%, 66%, 65%, and 72% respectively. There was no significant difference in this rate among control and experimental groups. In a closed vitrification system, addition of ice blocker Super cool X-1000 to the vitrification solution containing Super cool Z-1000 may improve the embryo survival rate. We recommend combined ice blocker usage to optimize the vitrification outcome. Copyright (c) 2010 Elsevier Ireland Ltd. All rights reserved.

Internet Factories

NARCIS (Netherlands)

Strijkers, R.J.

2014-01-01

This thesis contributes a novel concept for introducing new network technologies in network infrastructures. The concept, called Internet factories, describes the methodical process to create and manage application-specific networks from application programs, referred to as Netapps. An Internet

Internet factories

NARCIS (Netherlands)

Strijkers, R.J.

2014-01-01

This thesis contributes a novel concept for introducing new network technologies in network infrastructures. The concept, called Internet factories, describes the methodical process to create and manage application-specific networks from application programs, referred to as Netapps. An Internet

Baby Factory

African Journals Online (AJOL)

Prof

2018-01-24

Jan 24, 2018 ... mass media have the power to easily propagate ideas on social change ... issue of 'baby factory' is becoming everyday news affecting the right of ... according to recent mass media reports, teenage girls and young women are.

The effect of sucralose on flavor sweetness in electronic cigarettes varies between delivery devices.

Directory of Open Access Journals (Sweden)

Kathryn Rosbrook

Full Text Available The appeal of sweet electronic cigarette flavors makes it important to identify the chemical compounds that contribute to their sweetness. While volatile chemicals that produce sweet aromas have been identified in e-liquids, there are no published reports of sugars or artificial sweeteners in commercial e-liquids. However, the sweetener sucralose is marketed as an e-liquid additive to commercial flavors. The primary aims of the study were to determine if sucralose is delivered in sufficient concentration in the inhaled aerosol to enhance flavor sweetness, and whether the amount delivered depends on the e-liquid delivery system. Thirty-two adult smokers rated flavor intensity, sweetness, harshness and liking/disliking for 4 commercial flavors with and without sucralose (1% using 2 e-cigarette delivery systems (cartridge and tank. Participants alternately vaped normally or with the nose pinched closed to block perception of volatile flavor components via olfaction. LC/MS was used to measure the concentration of sucralose in the e-liquid aerosols using a device that mimicked vaping. Sweetness and flavor intensity were perceived much more strongly when olfaction was permitted. The contribution of sucralose to sweetness was significant only for the cartridge system, and the chemical analysis showed that the concentration of sucralose in the aerosol was higher when the cartridge was used. Together these findings indicate that future regulation of sweet flavor additives should focus first on the volatile constituents of e-liquids with the recognition that artificial sweeteners may also contribute to flavor sweetness depending upon e-cigarette design.

Superstring field theories on super-flag manifolds: superdiff S1/S1 and superdiff S1/super S1

International Nuclear Information System (INIS)

Zhao Zhiyong; Wu, Ke; Saito, Takesi

1987-01-01

We generalize the geometric approach of Bowick and Rajeev [BR] to superstring field theories. The anomaly is identified with nonvanishing of the Ricci curvature of the super-flag manifold. We explicitly calculate the curvatures of superdiff S 1 /S 1 and superdiff S 1 /superS 1 using super-Toeplitz operator techniques. No regularization is needed in this formalism. The critical dimension D=10 is rediscovered as a result of vanishing curvature of the product bundle over the super-flag manifold. (orig.)

Domain wall fermion QCD with the exact one flavor algorithm

Science.gov (United States)

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

2018-03-01

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

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

Energy Technology Data Exchange (ETDEWEB)

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

2013-07-01

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

27 CFR 17.181 - Exportation of medicinal preparations and flavoring extracts.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Exportation of medicinal... USED IN MANUFACTURING NONBEVERAGE PRODUCTS Miscellaneous Provisions § 17.181 Exportation of medicinal preparations and flavoring extracts. Medicinal preparations and flavoring extracts, approved for drawback under...

The effect of vitamin concentrates on the flavor of pasteurized fluid milk.

Science.gov (United States)

Yeh, E B; Schiano, A N; Jo, Y; Barbano, D M; Drake, M A

2017-06-01

Fluid milk consumption in the United States continues to decline. As a result, the level of dietary vitamin D provided by fluid milk in the United States diet has also declined. Undesirable flavor(s)/off flavor(s) in fluid milk can negatively affect milk consumption and consumer product acceptability. The objectives of this study were to identify aroma-active compounds in vitamin concentrates used to fortify fluid milk, and to determine the influence of vitamin A and D fortification on the flavor of milk. The aroma profiles of 14 commercial vitamin concentrates (vitamins A and D), in both oil-soluble and water-dispersible forms, were evaluated by sensory and instrumental volatile compound analyses. Orthonasal thresholds were determined for 8 key aroma-active compounds in skim and whole milk. Six representative vitamin concentrates were selected to fortify skim and 2% fat pasteurized milks (vitamin A at 1,500-3,000 IU/qt, vitamin D at 200-1,200 IU/qt, vitamin A and D at 1,000/200-6,000/1,200 IU/qt). Pasteurized milks were evaluated by sensory and instrumental volatile compound analyses and by consumers. Fat content, vitamin content, and fat globule particle size were also determined. The entire experiment was done in duplicate. Water-dispersible vitamin concentrates had overall higher aroma intensities and more detected aroma-active compounds than oil-soluble vitamin concentrates. Trained panelists and consumers were able to detect flavor differences between skim milks fortified with water-dispersible vitamin A or vitamin A and D, and unfortified skim milks. Consumers were unable to detect flavor differences in oil-soluble fortified milks, but trained panelists documented a faint carrot flavor in oil-soluble fortified skim milks at higher vitamin A concentrations (3,000-6,000 IU). No differences were detected in skim milks fortified with vitamin D, and no differences were detected in any 2% milk. These results demonstrate that vitamin concentrates may contribute to

Δ(54) flavor phenomenology and strings

Energy Technology Data Exchange (ETDEWEB)

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

2016-12-23

Δ(54) can serve as a flavor symmetry in particle physics, but remains almost unexplored. We show that in a classification of semi-realistic ℤ{sub 3}×ℤ{sub 3} heterotic string orbifolds, Δ(54) turns out to be the most natural flavor symmetry, providing additional motivation for its study. We revisit its phenomenological potential from a low-energy perspective and subject to the constraints of string models. We find a model with Δ(54) arising from heterotic orbifolds that leads to the Gatto-Sartori-Tonin relation for quarks and charged-leptons. Additionally, in the neutrino sector, it leads to a normal hierarchy for neutrino masses and a correlation between the reactor and the atmospheric mixing angles, the latter taking values in the second octant and being compatible at three sigmas with experimental data.

Quadratic Hierarchy Flavor Rule as the Origin of Dirac CP-Violating Phases

OpenAIRE

Lipmanov, E. M.

2007-01-01

The premise of an organizing quadratic hierarchy rule in lepton-quark flavor physics was used earlier for explanation of the hierarchy patterns of four generic pairs of flavor quantities 1) charged-lepton and 2) neutrino deviations from mass-degeneracy, 3) deviations of lepton mixing from maximal magnitude and 4) deviations of quark mixing from minimal one. Here it is shown that the quadratic hierarchy equation that is uniquely related to three flavor particle generations may have yet another...

Enhanced flavor-nutrient conditioning in obese rats on a high-fat, high-carbohydrate choice diet.

Science.gov (United States)

Wald, Hallie S; Myers, Kevin P

2015-11-01

Through flavor-nutrient conditioning rats learn to prefer and increase their intake of flavors paired with rewarding, postingestive nutritional consequences. Since obesity is linked to altered experience of food reward and to perturbations of nutrient sensing, we investigated flavor-nutrient learning in rats made obese using a high fat/high carbohydrate (HFHC) choice model of diet-induced obesity (ad libitum lard and maltodextrin solution plus standard rodent chow). Forty rats were maintained on HFHC to induce substantial weight gain, and 20 were maintained on chow only (CON). Among HFHC rats, individual differences in propensity to weight gain were studied by comparing those with the highest proportional weight gain (obesity prone, OP) to those with the lowest (obesity resistant, OR). Sensitivity to postingestive food reward was tested in a flavor-nutrient conditioning protocol. To measure initial, within-meal stimulation of flavor acceptance by post-oral nutrient sensing, first, in sessions 1-3, baseline licking was measured while rats consumed grape- or cherry-flavored saccharin accompanied by intragastric (IG) water infusion. Then, in the next three test sessions they received the opposite flavor paired with 5 ml of IG 12% glucose. Finally, after additional sessions alternating between the two flavor-infusion contingencies, preference was measured in a two-bottle choice between the flavors without IG infusions. HFHC-OP rats showed stronger initial enhancement of intake in the first glucose infusion sessions than CON or HFHC-OR rats. OP rats also most strongly preferred the glucose-paired flavor in the two-bottle choice. These differences between OP versus OR and CON rats suggest that obesity is linked to responsiveness to postoral nutrient reward, consistent with the view that flavor-nutrient learning perpetuates overeating in obesity. Copyright © 2015 Elsevier Inc. All rights reserved.

Low-alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies.

Science.gov (United States)

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

2016-06-10

Beer consumers are accustomed to a product that offers a pleasant and well-defined taste. However, in alcohol-free and alcohol-reduced beers these characteristics are totally different from those in regular beer. Therefore, it is important to evaluate and determine the different flavor compounds that affect organoleptic characteristics to obtain a product that does not contain off-flavors, or taste of grass or wort. The taste defects in alcohol-free beer are mainly attributed to loss of aromatic esters, insufficient aldehydes, reduction or loss of different alcohols, and an indeterminate change in any of its compounds during the dealcoholization process. The dealcoholization processes that are commonly used to reduce the alcohol content in beer are shown, as well as the negative consequences of these processes to beer flavor. Possible strategies to circumvent such negative consequences are suggested.

Lepton C P violation in a ν 2 HDM with flavor