Journal articles on the topic 'Flavour interaction'
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Aad, G., B. Abbott, D. C. Abbott, A. Abed Abud, K. Abeling, D. K. Abhayasinghe, S. H. Abidi, et al. "Search for charged-lepton-flavour violation in Z-boson decays with the ATLAS detector." Nature Physics 17, no. 7 (July 2021): 819–25. http://dx.doi.org/10.1038/s41567-021-01225-z.
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AbstractLeptons with essentially the same properties apart from their mass are grouped into three families (or flavours). The number of leptons of each flavour is conserved in interactions, but this is not imposed by fundamental principles. Since the formulation of the standard model of particle physics, the observation of flavour oscillations among neutrinos has shown that lepton flavour is not conserved in neutrino weak interactions. So far, there has been no experimental evidence that this also occurs in interactions between charged leptons. Such an observation would be a sign of undiscovered particles or a yet unknown type of interaction. Here the ATLAS experiment at the Large Hadron Collider at CERN reports a constraint on lepton-flavour-violating effects in weak interactions, searching for Z-boson decays into a τ lepton and another lepton of different flavour with opposite electric charge. The branching fractions for these decays are measured to be less than 8.1 × 10−6 (eτ) and 9.5 × 10−6 (μτ) at the 95% confidence level using 139 fb−1 of proton–proton collision data at a centre-of-mass energy of $$\sqrt{s}=13\,{\rm{TeV}}$$ s = 13 TeV and 20.3 fb−1 at $$\sqrt{s}=8\,{\rm{TeV}}.$$ s = 8 TeV . These results supersede the limits from the Large Electron–Positron Collider experiments conducted more than two decades ago.
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Hills, J., I. Kyriazakis, J. V. Nolan, G. N. Hinch, and J. J. Lynch. "Conditioned feeding responses in sheep to flavoured foods associated with sulphur doses." Animal Science 69, no. 2 (October 1999): 313–25. http://dx.doi.org/10.1017/s1357729800050888.
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AbstractA study was conducted to determine whether sheep form conditioned flavour aversions (CFAs) or preferences (CFPs) for food flavours associated, respectively, with excessive or appropriate concentrations of sulphur (S) and also whether the rate of formation and strength of CFAs and CFPs are dependent on the animal's initial S status or the level of administration of S. In experiment 1, 48 mature ewes were conditioned to associate a new food containing a novel flavour with an infusion of S delivered intra-ruminally, or the same food containing another novel flavour with an infusion of distilled water. The same flavours were then used in experiment 2. At the end of each conditioning period, the relative preference for the two flavoured foods was determined by measuring the amount of each food ingested during a two-choice, 20-min preference test. Experiment 1 consisted of two phases. In phase 1 each conditioning period lasted for 5 days and was repeated four times, whereas in phase 2 the conditioning period lasted for 8 days and was repeated three times.In experiment 1 the sheep were initially in an S-adequate state. In experiment 2, the sheep were re-randomized to treatments and started in an S-depleted state. The conditioning periods also lasted for 8 days and were repeated three times. There was no evidence to support the hypothesis that sheep develop CFAs or CFPs to food flavours associated with S doses in phase 1 of experiment 1. In phase 2, however, sheep formed CFAs towards the food with the flavour they had come to associate with administration of high levels of S. Repeated exposure to the flavour associated with high levels of S led to stronger aversions and there was an interaction between the S dose level and conditioning periods, indicating that the rate of development of these CFAs was highest for the highest S dose levels. The differences between results of phase 1 and 2 were probably due to the different numbers of reinforcements and different intervals between specific flavour/dose associations.In experiment 2 there was no evidence for the development of CFPs or CFAs to food flavours associated with S doses. The apparent indifference of the sheep to S was probably due to their responding more to their previous experience of the food flavours than to their S status. Spearman rank correlations on flavour preferences indicated that conditioned flavour responses formed in experiment 1 persisted in individual sheep when they were allocated at random into their new treatments in experiment 2 and influenced or masked the formation of new associations. This demonstration of ‘carry-over’ effects highlights the importance of considering an animal’s previous experience of flavours and their associations with post-ingestive consequences when coming to conclusions concerning current development of CFAs and CFPs. These results may also have more general implications for feeding studies in animals that are randomized into treatment groups without regard to their previous feeding experiences.
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Arsenos, G., and I. Kyriazakis. "The continuum between preferences and aversions for flavoured foods in sheep conditioned by administration of casein doses." Animal Science 68, no. 4 (June 1999): 605–16. http://dx.doi.org/10.1017/s1357729800050633.
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AbstractThe main objective of the experiment was to investigate whether a continuum links the development of conditioned flavour preferences and conditioned flavour aversions (CFPs and CFAs) in sheep, towards food flavours associated with intraruminal administration of increasing doses of the same nutritive stimulus: casein. A secondary objective was to investigate the effects of dose of casein administration and the number of repeated exposures to casein on the rate of establishment, magnitude and degree of persistence of developed CFPs and CFAs.The experiment consisted of three conditioning periods (each lasted 8 days). A food with low crude protein (CP) (39.3 g/kg dry matter (DM)) and metabolizable energy (ME) (5.3 MJ/kg DM) contents was used in combination with one of two flavours, orange and aniseed, on a total of 48 Texel × Greyface male, 3-month-old sheep. The sheep were conditioned to associate one flavour added to the test food with a particular dose of casein (C) suspended in water (8.75, 17.5, 35 and 52.5 g per animal), or a different flavoured test food with an equal amount of water. Each dose was administered by gavage through a stomach tube twice daily to each animal. At the end of each conditioning period the preference for the two flavours was measured by a two choice preference test between the two flavoured test foods for 40 min. After the completion of the last conditioning period, three more preference tests (persistence tests), without any intervening exposure to the flavoured test food, were conducted at 7, 21 and 35 days. Preference for the flavoured test food paired with casein was affected by the interaction (P< 0·001) between the dose of casein and casein association respectively. Association with casein (DPR: intake of a flavoured test food paired with casein per g total intake of flavoured test foods during the preference test) led to CFPs (DPR > 0·70) at the two lowest and to CFAs (DPR < 0·30) at the two highest doses. CFPs and CFAs were established by the second conditioning and there was no difference in the rate of establishment between preferences and aversions. The persistence tests showed a strong and similar degree of persistence of both formed CFPs and CFAs, since these were not affected by time of persistence test or by any of the interactions with time. In view of these results a model is proposed which could account for the conditioned responses of sheep towards administration of increasing doses of the same nutrient. The existence of a continuum between CFPs and CFAs created by the same nutrient given at different doses, could be the basis of how ruminants select a diet which meets their nutrient requirements at a particular point in time and thereby avoid excess of nutrient intake.
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Mazumdar, Arindam, Subhendra Mohanty, and Priyank Parashari. "Flavour specific neutrino self-interaction: H 0 tension and IceCube." Journal of Cosmology and Astroparticle Physics 2022, no. 10 (October 1, 2022): 011. http://dx.doi.org/10.1088/1475-7516/2022/10/011.
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Abstract Self-interaction in the active neutrinos is studied in the literature to alleviate the H_0 tension. Similar self-interaction can also explain the observed dips in the flux of the neutrinos coming from the distant astro-physical sources in IceCube detectors. In contrast to the flavour universal neutrino interaction considered for solving the H 0 tension, which is ruled out from particle physics experiments, we consider flavour specific neutrino interactions. We show that the values of self-interaction coupling constant and mediator mass required for explaining the IceCube dips are inconsistent with the strong neutrino self-interactions preferred by the combination of BAO, HST and Planck data. However, the required amount of self-interaction between tau neutrinos (ντ ) in inverted hierarchy for explaining IceCube dips is consistent with the moderate self-interaction region of cosmological bounds at 1-σ level. For the case of other interactions and hierarchies, the IceCube preferred amount of self-interaction is consistent with moderate self-interaction region of cosmological bounds at 2-σ level only.
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Malcolmson, L., P. Frohlich, G. Boux, A.-S. Bellido, J. Boye, and T. D. Warkentin. "Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.)." Canadian Journal of Plant Science 94, no. 8 (November 2014): 1419–26. http://dx.doi.org/10.4141/cjps-2014-120.
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Malcolmson, L., Frohlich, P., Boux, G., Bellido, A-S., Boye, J. and Warkentin, T. D. 2014. Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.). Can. J. Plant Sci. 94: 1419–1426. The aroma and flavour properties of cooked field peas (Pisum sativum L.) were evaluated by a trained sensory panel. Two to four cultivars within four market classes of pea (yellow, green, marrowfat and dun) grown in two locations in Saskatchewan over 2 crop years were evaluated. Panelists found the greatest differences in aroma and flavour properties among market classes, although significant differences were also found among crop year for the aroma attributes of cooked vegetable, earthy, brothy, grainy, hay-like and metallic and the flavour attributes of pea and bitterness. There was also a significant cultivar by crop year interaction for metallic and pea flavor. Dun peas had low intensity scores for sweetness, bitterness and pea flavour. Both green and marrowfat peas had high intensity scores for sweetness and pea flavour. Green peas also had high intensity scores for pea, cooked vegetable, earthy and metallic aroma. Yellow peas had high intensity scores for pea flavour and pea, cooked vegetable and earthy aroma. Differences were found among the four cultivars of yellow peas for bitterness, pea flavour, and pea and earthy aroma. For green peas, differences were found among the three cultivars for pea flavour and aroma. The only difference found among the two cultivars of marrowfat peas was for sweetness. No differences were found between the two cultivars of dun peas. For all pea market classes, milder flavour and aroma may be beneficial in some whole pea or pea flour applications.
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Ströhmer, R. "A test of the flavour independence of the strong interaction for five flavours." Il Nuovo Cimento A 107, no. 10 (October 1994): 2055–61. http://dx.doi.org/10.1007/bf02823598.
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Akers, R., G. Alexander, J. Allison, K. J. Anderson, S. Arcelli, A. Astbury, D. Axen, et al. "A test of the flavour independence of the strong interaction for five flavours." Zeitschrift für Physik C Particles and Fields 60, no. 3 (September 1993): 397–420. http://dx.doi.org/10.1007/bf01560038.
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TSAN, UNG CHAN. "CONSERVATION LAWS AND VECTOR MODEL OF PARTICLES." International Journal of Modern Physics E 10, no. 04n05 (August 2001): 353–66. http://dx.doi.org/10.1142/s0218301301000514.
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Any particle is defined by a set of additive quantum numbers: A, L, individual flavours. These numbers could be considered as the components of a vector C which is characteristic of each particle. Each particle is associated to a vector C representing the particle in an abstract space. The electric charge Q could be interpreted as the projection of C on a vector Q(0). If C=0, particle and antiparticle are the same particle. If C≠0, particle and antiparticle are represented by opposite vectors and are different even if Q=0. In this framework, the neutron is different from the antineutron (many experimental facts confirm this statement) and the neutrino is different from the antineutrino. A direct and important consequence of the difference between the neutrino and the antineutrino is that ββ0ν decay should be strictly forbidden. It is indeed in agreement with all up to now experimental results which show no hint of any ββ0ν event. The features of messengers would explain why electromagnetism and strong interaction conserve A, L and individual flavours and consequently also total flavour while weak interaction conserves only A, L and total flavour.
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Palijama, S., L. O. Kakisina, N. R. Timisela, J. M. Luhukay, R. Breemer, S. Laterissa, E. Kaplale, and F. J. Polnaya. "Organoleptic characteristics of nutmeg tea with variations in the roast time." IOP Conference Series: Earth and Environmental Science 883, no. 1 (October 1, 2021): 012081. http://dx.doi.org/10.1088/1755-1315/883/1/012081.
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Abstract This study aims to determine the effect of roast time on the organoleptic characteristics of nutmeg tea. The experimental design carried out in this study was a randomized block design (RBD), which is arranged in a factorial consisting of 2 factors with three replications. The factor used was the roast time (S), which consisted of 4 levels, namely S1 (20 minutes), S2 (25 minutes), S3 (30 minutes), S4 (35 minutes), and part of the nutmeg (P) which consisted of 2 levels, namely P1 (fruit skin) and P2 (pulp) to obtain 24 experimental units. The response variables analyzed included organoleptic responses (color, taste, and flavour), both hedonic and hedonic quality. The results showed that the roast time, the nutmeg part, and the interaction between the two affected the color, taste, and flavour of both hedonic and hedonic quality. The nutmeg skin treatment and roasting time were 25 minutes; on average, the panellists responded to 3.96 (very like) color, 3.32 (like), flavour and 2.80 (like) taste hedonic. In hedonic quality, the treatment took 25 minutes, and the skin nutmeg, on average, the panellists responded to 3.35 color (tea-colored), 3.24 flavour (nutmeg flavor) and 2.56 taste (slightly nutmeg taste).
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Dinu, Vlad, Thomas MacCalman, Ni Yang, Gary G. Adams, Gleb E. Yakubov, Stephen E. Harding, and Ian D. Fisk. "Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins." European Biophysics Journal 49, no. 8 (November 13, 2020): 799–808. http://dx.doi.org/10.1007/s00249-020-01475-4.
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AbstractAroma compounds are diverse low molecular weight organic molecules responsible for the flavour of food, medicines or cosmetics. Natural and artificial aroma compounds are manufactured and used by the industry to enhance the flavour and fragrance of products. While the low concentrations of aroma compounds present in food may leave no effect on the structural integrity of the mucosa, the effect of concentrated aroma volatiles is not well understood. At high concentrations, like those found in some flavoured products such as e-cigarettes, some aroma compounds are suggested to elicit a certain degree of change in the mucin glycoprotein network, depending on their functional group. These effects are particularly associated with carbonyl compounds such as aldehydes and ketones, but also phenols which may interact with mucin and other glycoproteins through other interaction mechanisms. This study demonstrates the formation of such interactions in vitro through the use of molecular hydrodynamics. Sedimentation velocity studies reveal that the strength of the carbonyl compound interaction is influenced by compound hydrophobicity, in which the more reactive short chain compounds show the largest increase in mucin-aroma sedimentation coefficients. By contrast, the presence of groups that increases the steric hindrance of the carbonyl group, such as ketones, produced a milder effect. The interaction effects were further demonstrated for hexanal using size exclusion chromatography light scattering (SEC-MALS) and intrinsic viscosity. In addition, phenolic aroma compounds were identified to reduce the sedimentation coefficient of mucin, which is consistent with interactions in the non-glycosylated mucin region.
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Shakhov, Vadim, Konstantin Stankevich, and Alexander Studenikin. "Spin and spin-flavor oscillations due to neutrino charge radii interaction with an external environment." Journal of Physics: Conference Series 2156, no. 1 (December 1, 2021): 012241. http://dx.doi.org/10.1088/1742-6596/2156/1/012241.
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Abstract We derive the effective neutrino evolution Hamiltonian and corresponding expressions for the neutrino flavour and spin-flavour oscillation probabilities accounting for the neutrino interactions with an external electric current though the neutrino charge radius and anapole moment. The obtained results are of interest for neutrino astrophysical applications.
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Innocenti, Gian Michele. "Heavy flavour production at RHIC and LHC." EPJ Web of Conferences 171 (2018): 04001. http://dx.doi.org/10.1051/epjconf/201817104001.
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In this proceedings, I present selected experimental results on heavy-flavour production at RHIC and at the LHC, which were presented at the Strangeness in Quark Matter 2017 conference. I will present a brief introduction to the heavy-flavour physics in heavy ion collisions and I will focus on recents measurements of in-medium energy loss and and collective properties of heavy-flavour particles, which provided important information on the mechanisms of heavy flavour interaction with the hot and dense medium created in ultra-relativistic heavy-ion collisions.
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Toebe, J. M., H. Hoojjat, R. J. Hernandez, J. R. Giacin, and B. R. Harte. "Interaction of flavour components from an onion/garlic flavoured sour cream with high impact polystyrene." Packaging Technology and Science 3, no. 3 (July 1990): 133–40. http://dx.doi.org/10.1002/pts.2770030304.
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Mbae, Jonah, Richard Koskei, and Beatrice Mugendi. "Effect of Addition of Coffee Extract on Microbial Growth and Functional Properties of Yoghurt." European Journal of Agriculture and Food Sciences 4, no. 1 (February 13, 2022): 76–80. http://dx.doi.org/10.24018/ejfood.2022.4.1.445.
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Yoghurt is a popular probiotic milk product. Coffee flavoured yoghurt was developed to enrich the product with functional properties and help enhance local coffee consumption. The aim of the research was to study potential interaction of polyphenolic compounds present in coffee extract on the viability of lactic acid bacteria, yeast and moulds and, functional properties of coffee flavored yoghurt. Coffee flavoured yoghurt was prepared by adding coffee flavour extract to the yoghurt in varying amounts; 0.0%, 0.1%, 0.2%, and 0.3%. Treatment 0.0% was the control. A complete randomized design (CRD) was used, in which yoghurt was divided into 4 treatments in triplicate and was randomly assigned to 12 experimental units. The sampling for analysis was done at intervals of one week for 28 days from day one. Microbial analysis was done using standard AOAC 2016 method using MRS and PDA media and results were reported as CFU/ml of the coffee flavored yoghurt. Functional properties were determined by evaluation of total polyphenols and antioxidant activity using the Free radical scavenging activity by DPPH method and Folin ciocateau method. Data was analyzed by use of ANOVA, means separated by LSD at p<0.05 level of significance. From the findings, lactic acid bacteria in coffee flavoured yoghurt ranged between 3.7x107-1.09x108CFU/ml. Yeast and moulds ranged between 3.6x101-8.33x100 CFU/ml. TPC between 5.76±0.4-97.89±0.6mgGAE/ml while Antioxidant properties ranged from 15.82±0.9- 68.55±0.9 % DPPH. There were significant differences between coffee flavoured yoghurt and the control on the functional properties. In conclusion, addition of coffee flavour extract into the yoghurt improved the keeping quality of the yoghurt while maintaining its probiotic potential. More studies on addition of natural coffee flavour into other milk products are recommended.
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Roy Choudhury, Shouvik, Steen Hannestad, and Thomas Tram. "Massive neutrino self-interactions and inflation." Journal of Cosmology and Astroparticle Physics 2022, no. 10 (October 1, 2022): 018. http://dx.doi.org/10.1088/1475-7516/2022/10/018.
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Abstract Certain inflationary models like Natural inflation (NI) and Coleman-Weinberg inflation (CWI) are disfavoured by cosmological data in the standard ΛCDM+r model (where r is the scalar-to-tensor ratio), as these inflationary models predict the regions in the ns -r parameter space that are excluded by the cosmological data at more than 2σ (here ns is the scalar spectral index). The same is true for single field inflationary models with an inflection point that can account for all or majority of dark matter in the form of PBHs (primordial black holes). Cosmological models incorporating strongly self-interacting neutrinos (with a heavy mediator) are, however, known to prefer lower ns values compared to the ΛCDM model. Considering such neutrino self-interactions can, thus, open up the parameter space to accommodate the above inflationary models. In this work, we implement the massive neutrino self-interactions with a heavy mediator in two different ways: flavour-universal (among all three neutrinos), and flavour-specific (involving only one neutrino species). We implement the new interaction in both scalar and tensor perturbation equations of neutrinos. Interestingly, we find that the current cosmological data can support the aforementioned inflationary models at 2σ in the presence of such neutrino self-interactions.
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Dueik, V., B. K. Chen, and L. L. Diosady. "Iron-Polyphenol Interaction Reduces Iron Bioavailability in Fortified Tea: Competing Complexation to Ensure Iron Bioavailability." Journal of Food Quality 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/1805047.
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Tea seems to be like a logical substrate for iron fortification; however, its fortification with iron presents technical challenges as tea polyphenols form a blue complex with iron that makes both of them unavailable for absorption. The objective of this work was to develop an effective technology, to prevent the interaction of iron and polyphenols by using EDTA as a competing complexing agent. Fortified tea was prepared from premix, prepared by spraying iron and sodium EDTA into tea leaves. Iron concentration in tea was adjusted to 5 mg/cup. Iron content was measured by AAS and the iron-polyphenol complex by spectrophotometry at 560 nm. Sensory evaluation was carried out in order to determine if fortification affects the properties of tea. A molar ratio of 1 : 2 Fe : EDTA was able to avoid complex formation and provide 4 mg of iron per cup of brewed tea. The fortified tea had a similar colour and flavour as ordinary tea, without the development of off-flavours. However, fortified tea with a ratio lower than 1 : 2 had a darker colour and off-flavours. By the addition of EDTA in a molar ratio ≥1 : 2, it is possible to produce an iron fortified tea without the formation of off-flavours.
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Krasulin, A. B., and V. D. Laptev. "Lepton-flavour-changing interaction with the ΔL = 2 selection rule." Physics Letters B 261, no. 4 (June 1991): 459–62. http://dx.doi.org/10.1016/0370-2693(91)90456-z.
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Buettner, Andrea, and Jonathan Beauchamp. "Chemical input – Sensory output: Diverse modes of physiology–flavour interaction." Food Quality and Preference 21, no. 8 (December 2010): 915–24. http://dx.doi.org/10.1016/j.foodqual.2010.01.008.
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Liu, Yu, Hui Xi, Yingjie Fu, Peng Li, Shihao Sun, and Yongli Zong. "Effects of Organic Acids on the Release of Fruity Esters in Water: An Insight at the Molecular Level." Molecules 27, no. 9 (May 4, 2022): 2942. http://dx.doi.org/10.3390/molecules27092942.
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It is well known that organic acids (OAs) could affect the flavour of fruit juices and beverages. However, the molecular mechanism of aroma release is still unclear. In this study, the effects of citric acid (CA), L-(-)-malic acid (MA) and L-lactic acid (LA) on the release of six selected esters and their sensory perception were investigated by means of HS-GC-MS analyses and odour detection threshold determination, respectively. Meanwhile, the density functional theory (DFT) calculation was employed to explore the interaction modes between esters and OAs. HS-GC-MS analyses showed that the concentration and the type of OAs regulated the release of esters. The results were basically consistent with the detection threshold change of those esters. The DFT calculation suggested that the main intermolecular interaction was hydrogen bonds, and several esters could form a ternary ring structure with OAs through hydrogen bonds. The interactions can induce the different release behaviours of esters in OAs water solution. The number of carboxyl functional groups in OAs and the spatial conformation of esters appeared to influence the magnitude of the interaction. The above results demonstrated the mechanism of OAs affecting the release of esters and indicated a possible flavour control way by using different OAs and OA concentrations.
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Wang, Qian Janice, Bruno Mesz, Pablo Riera, Marcos Trevisan, Mariano Sigman, Apratim Guha, and Charles Spence. "Analysing the Impact of Music on the Perception of Red Wine via Temporal Dominance of Sensations." Multisensory Research 32, no. 4-5 (2019): 455–72. http://dx.doi.org/10.1163/22134808-20191401.
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Abstract Several studies have examined how music may affect the evaluation of food and drink, but the vast majority have not observed how this interaction unfolds in time. This seems to be quite relevant, since both music and the consumer experience of food/drink are time-varying in nature. In the present study we sought to fix this gap, using Temporal Dominance of Sensations (TDS), a method developed to record the dominant sensory attribute at any given moment in time, to examine the impact of music on the wine taster’s perception. More specifically, we assessed how the same red wine might be experienced differently when tasters were exposed to various sonic environments (two pieces of music plus a silent control condition). The results revealed diverse patterns of dominant flavours for each sound condition, with significant differences in flavour dominance in each music condition as compared to the silent control condition. Moreover, musical correspondence analysis revealed that differences in perceived dominance of acidity and bitterness in the wine were correlated in the temporality of the experience, with changes in basic auditory attributes. Potential implications for the role of attention in auditory flavour modification and opportunities for future studies are discussed.
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Guichard, E. "Interaction of food matrix with small ligands influencing flavour and texture." Food Chemistry 71, no. 3 (November 15, 2000): 299–300. http://dx.doi.org/10.1016/s0308-8146(00)00178-3.
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Takizawa, M., Y. Nemoto, and M. Oka. "h-Meson Decays and Strong UA(1) Breaking in the Three-flavour Nambu - Jona-Lasinio Model." Australian Journal of Physics 50, no. 1 (1997): 187. http://dx.doi.org/10.1071/p96047.
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We study the η → γγ and η → π 0γγ decays using an extended three-flavour Nambu–Jona-Lasinio model that includes the ’t Hooft instanton induced interaction. We find that the η-meson mass, the η → γγ decay width and the η → π 0γγ decay width are in good agreement with the experimental values when the UA(1) breaking is strong and the flavour SU(3) singlet-octet mixing angle θ is about zero. The effects of the UA(1) breaking on the baryon number one and two systems are also studied.
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Evans, J. J. "The MINOS Experiment: Results and Prospects." Advances in High Energy Physics 2013 (2013): 1–18. http://dx.doi.org/10.1155/2013/182537.
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The MINOS experiment has used the world’s most powerful neutrino beam to make precision neutrino oscillation measurements. By observing the disappearance of muon neutrinos, MINOS has made the world’s most precise measurement of the larger neutrino mass splitting and has measured the neutrino mixing angleθ23. Using a dedicated antineutrino beam, MINOS has made the first direct precision measurements of the corresponding antineutrino parameters. A search forνeandν-eappearance has enabled a measurement of the mixing angleθ13. A measurement of the neutral-current interaction rate has confirmed oscillation between three active neutrino flavours. MINOS will continue as MINOS+ in an upgraded beam with higher energy and intensity, allowing precision tests of the three-flavour neutrino oscillation picture, in particular a very sensitive search for the existence of sterile neutrinos.
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Binney, James. "The Bulge-disc connection in the Milky Way." Proceedings of the International Astronomical Union 4, S254 (June 2008): 145–52. http://dx.doi.org/10.1017/s174392130802752x.
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AbstractBulges come in two flavours – classical and pseudo. The principal characteristics of each flavour are summarised and their impact on discs is considered. Classical bulges probably inhibit the formation of stellar discs. Pseudobulges exchange angular momentum with stars and gas in their companion discs, and also with its embedding dark halo. Since the structure of a pseudobulge depends critically on its angular momentum, these exchanges are expected to modify the bulge. The consequences of this modification are not yet satisfactorily understood. The Galaxy has a pseudobulge. I review the manifestations of its interaction with the disc. More work is needed on the dynamics of gas near the bulge's corotation radius, and on tracing the stellar population in the inner few hundred parsecs of the Galaxy.
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Mielby, Line, Qian Wang, Sidsel Jensen, Anne Bertelsen, Ulla Kidmose, Charles Spence, and Derek Byrne. "See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages." Foods 7, no. 8 (July 26, 2018): 119. http://dx.doi.org/10.3390/foods7080119.
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A study was designed to assess whether the individual and combined effects of product-intrinsic and product-extrinsic factors influence the perception of, and liking for, carbonated beverages. Four hundred and one participants tasted samples of one of three flavours (grapefruit, lemon, or raspberry) of carbonated aromatised non-alcoholic beer. The beverages were served in receptacles that differed in terms of their colour (red or black) and weight (lighter—no added weight, or heavier—20 g weight added). Each participant received the same beverage in each of the four different receptacles, and rated how much they liked the drink. They also evaluated the intensity of each beverage’s sweetness, bitterness, sourness, and carbonation. The results revealed a significant influence of the colour of the receptacle on perceived carbonation, with the beverages tasted from the red receptacles being rated as tasting more carbonated than when served in black receptacles. In terms of flavour, the participants liked the raspberry beverage significantly more than the others, while also rating it as tasting sweeter and less bitter than either of the other flavours. Furthermore, there was a more complex interaction effect involving the weight of the receptacle: Specifically, the perceived bitterness of the beverage moderated the relationship between the receptacle weight and the perceived carbonation. At high levels of bitterness, the drinks were perceived to be more carbonated when served from the heavier receptacle as compared to the lighter one. These findings highlight the complex interplay of product extrinsic and intrinsic factors on the flavour/mouthfeel perception and preference for beverages, and stress the importance of taking both internal product development and external packaging into account in the design of health-oriented beverages.
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Villanueva-Carvajal, Adriana, Miguel Esteban-Chávez, Angélica Espinoza-Ortega, Carlos Manuel Arriaga-Jordán, and Aurelio Dominguez-Lopez. "Oaxaca cheese: flavour, texture and their interaction in a Mexican traditionalpasta filatatype cheese." CyTA - Journal of Food 10, no. 1 (February 2012): 63–70. http://dx.doi.org/10.1080/19476337.2011.557840.
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Kyraleou, Maria, Dustin Herb, Grace O’Reilly, Neil Conway, Tom Bryan, and Kieran N. Kilcawley. "The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit." Foods 10, no. 2 (February 18, 2021): 443. http://dx.doi.org/10.3390/foods10020443.
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The impact of barley variety and its geographical growth location (environment) on the flavour of new make spirit was investigated to determine if “terroir” can be applied in the production of single malt whisk(e)y. New make spirits were produced at laboratory scale under controlled conditions from two different barley varieties (Olympus and Laureate) grown at two distinct environments (Athy, Co Kildare and Bunclody, Co Wexford) in Ireland over two consecutive seasons (2017 and 2018). The spirit samples were analysed by gas chromatography mass spectrometry olfactometry and descriptive sensory analysis. Forty-two volatiles were detected with eight deemed as very influential and fifteen deemed as influential to the aroma of new make spirit. Sensory attributes were influenced by barley variety, environment, and the interactions thereof over both seasons, with environment and the interaction of variety x environment having a greater impact than variety alone. Chemometric analysis of the olfactometry and sensory data found that both environment and season had a greater impact on the aromatic sensory perception of the new make spirits than variety alone. Therefore, this study clearly demonstrates a “terroir” impact on the flavour of new make spirit and highlights its potential importance especially in relation to single malt whisk(e)y.
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Feofilov, Grigory, Vladimir Kovalenko, and Andrei Puchkov. "Correlation between heavy flavour production and multiplicity in pp and p-Pb collisions at high energy in the multi-pomeron exchange model." EPJ Web of Conferences 171 (2018): 18003. http://dx.doi.org/10.1051/epjconf/201817118003.
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The multiplicity dependence of heavy flavour production in pp-collisions at LHC energies is studied in the framework of the multi-pomeron exchange model. The model is introducing the string-string interaction collectivity effects in pp collisions, which modifies multiplicity and transverse momenta, leading to the non-trivial mean pt vs. multiplicity (〈pt〉Nch − Nch). correlation. The string collectivity strength parameter is fixed by experimental data on multiplicity and transverse momentum correlation in a wide energy range (from ISR to LHC). The particles discrimination is implemented according to Schwinger mechanism taking into account the strong decays of hadron resonances. We demonstrate, that the faster-than-linear growth of the open charm production with the event charged particle multiplicity, observed in experimental pp high energy collisions, can be explained by the modification of the string tension due to the increasing overlap and interaction of quark-gluon strings. The model is extended for p-A interactions and the calculations for p-Pb collisions are performed.
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Hernández-Calva, L. M., M. He, M. Juárez, J. L. Aalhus, M. E. R. Dugan, and T. A. McAllister. "Effect of flaxseed and forage type on carcass and meat quality of finishing cull cows." Canadian Journal of Animal Science 91, no. 4 (December 2011): 613–22. http://dx.doi.org/10.4141/cjas2011-030.
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Hernández-Calva, L. M., He, M., Juárez, M., Aalhus, J. L., Dugan, M. E. R. and McAllister, T. A. 2011. Effect of flaxseed and forage type on carcass and meat quality of finishing cull cows. Can. J. Anim. Sci. 91: 613–622. Sixty-two cull cows were fed one of four diets in a 2×2 factorial arrangement, consisting of barley silage or grass hay with or without flaxseed to influence fatty acid composition. After slaughter, carcass grade, meat quality and sensory data were collected. Silage increased live (P=0.002) and carcass (P=0.001) weights of the cows as compared with hay. Muscle width (P=0.013) and score (P=0.010) and rib-eye area (P=0.002) were enhanced when silage was included in the diet, whereas supplementation with flaxseed increased (P=0.003) grade fat depth by 29%. Most subjective and objective retail evaluation traits in steaks from the left longissimus thoracis and ground meat were negatively affected (P<0.05) by the length of the retail display time. Moreover, dietary hay increased (P=0.015) the lean colour values in steaks and ground beef, which was corroborated by lower L* (P=0.009) and higher hue (P=0.010) in steaks and lower L* (P=0.049), chroma (P=0.005) in ground beef as compared with cows fed silage. A significant interaction between forage type and flax inclusion for thiobarbituric acid reactive substances (TBARS) (P=0.050) was observed. After sensory evaluation, steaks from cows fed silage had an increase (P=0.030) in beef flavour intensity when compared with cows fed hay, whereas inclusion of flaxseed in the diet decreased (P<0.001) beef flavour intensity in steaks from cows fed both forage sources. Sensory evaluation of ground beef found that hay-fed cows with flaxseed supplementation had decreased (P=0.03) beef flavour intensity, while the same effect was not observed in ground beef from cows fed silage with flaxseed. Results from this study show that inclusion of flaxseed in the diet reduced off-flavours in steak, but for ground beef this response depended on the source of forage in the diet.
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Guleria, Khushboo, Amit Sehgal, Irshad Ahmad Bhat, Sandeep Kumar Singh, Emanuel Vamanu, and Mahendra P. Singh. "Impact of Altering the Ratio of Black Tea Granules and Ocimum gratissimum Leaves in a Binary Infusion on Radical Scavenging Potential Employing Cell Free Models and Ex Vivo Assays." Applied Sciences 12, no. 20 (October 21, 2022): 10632. http://dx.doi.org/10.3390/app122010632.
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Black tea is one of the most popular beverages consumed in the world. It is stronger in taste as well as in flavour compared to other less oxidized teas. It is made from the leaves of the shrub Camellia sinensis var. assamica. Black tea can be supplemented with other plant parts to enhance its flavour and health-promoting properties. In India, Ocimum spp. leaves have been used for their medicinal properties since ancient times. These leaves can be added during black tea preparation to enhance their aroma and healing activities. O. gratissimum, known as “Scent Leaf”, is traditionally used for the management of many diseases, such as the common cold and cough. This work was designed to evaluate the antioxidant interaction between black tea and O. gratissimum (leaves) at five different ratios (1:1, 1:2, 1:3, 2:1, and 3:1). To determine the antioxidant activity, chemical-based methods and ex vivo assays were conducted. The total phenolic and flavonoid contents were calculated by Folin’s reagent and aluminium chloride colorimetric assays, respectively. The antioxidant interactions were determined by the combination index (CI), using CompuSyn software. The black tea exhibited higher radical quenching activity (DPPH, ABTS, and NO) and antihaemolytic and anti-lipid peroxidation potential compared to the Ocimum gratissimum infusion. Variation in the antioxidant capability was observed for various ratios of the black tea and O. gratissimum (BT+OG) combination. The antioxidant interaction between BT and OG ranged from nearly additive to antagonistic. The total phenolic content was higher for O. gratissimum, whereas the total flavonoid content was high in black tea. The binary mixture of BT+OG at all ratios (3:1, 2:1, 1:1, 1:2, and 1:3) expressed similar phenolic and flavonoid levels. Overall, black tea and O. gratissimum displayed additive antioxidant interaction and the highest free radical scavenging potential at a 3:1 proportion in all the performed parameters.
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Choudhury, Shouvik Roy, Steen Hannestad, and Thomas Tram. "Massive neutrino self-interactions and the Hubble tension." Journal of Physics: Conference Series 2156, no. 1 (December 1, 2021): 012016. http://dx.doi.org/10.1088/1742-6596/2156/1/012016.
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Abstract We consider flavour independent neutrino self-interactions among massive neutrinos mediated by a heavy scalar against cosmological data. Such a model had previously shown to have potential in completely resolving the Hubble tension for the very strong interaction case with coupling strength ∼ 109 times the Fermi constant, by delaying the onset of neutrino free-streaming until matter-radiation equality. Our cosmological model consists of a total nine parameters which includes the six ACDM parameters and three parameters related to neutrinos: sum of neutrino masses (Σmν ), neutrino energy density (Neff ), and the effective coupling strength, log10 [GeffMeV2]. With the latest CMB data from the Planck 2018 data release as well as auxiliary data, we find that the region in parameter space with such strong interactions is still present in the posterior distribution. However, high-l polarisation data from the Planck 2018 release disfavours this strongly interacting mode even though it cannot yet be excluded. Our resuts show that the neutrino mass bounds obtained from cosmological data remain robust against when considering neutrino self-interactions. We also find that the high-l polarisation data also does not allow for high values of H 0 that can solve the current Hubble discrepancy, i.e. this model is not a viable solution to the same.
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Cusumano, Stefano. "Quantum Collision Models: A Beginner Guide." Entropy 24, no. 9 (September 7, 2022): 1258. http://dx.doi.org/10.3390/e24091258.
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In recent years, quantum collision models, sometimes dubbed repeated interaction models, have gained much attention due to their simplicity and their capacity to convey ideas without resorting to technical complications typical of many approaches and techniques used in the field of open quantum systems. In this tutorial, we show how to use these models, highlighting their strengths and some technical subtleties often overlooked in the literature. We do this by deriving the Markovian master equation and comparing the standard collisional derivation with the standard microscopic one. We then use the collision model to derive the master equation of a two-level system interacting with either a bosonic or fermionic bath to give the reader a flavour of the real use of the model.
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Prasetyo, Eko, Adi Magna Patriadi Nuhriawangsa, and Winny Swastike. "Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir." Sains Peternakan 10, no. 2 (February 6, 2017): 108. http://dx.doi.org/10.20961/sainspet.v10i2.4882.
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<p>The aim of this study was to determine the effect of boiling time and muscle parts and the interaction of those two factors on chemical and organoleptic quality of abon of post laying hen. Poultry meat samples used were breast and thigh of post laying hens. The design used was Completely Randomized Design of Factorial Pattern 2 x 3. The first factor was boiling time (15, 30, 45 minutes) and the second was muscle parts (breast and thigh). Water content was tested by Gravimetric, fat content by Soxhlet extraction, protein content by Buret and quality of organoleptic included juicy,<br />flavour and preference. Water and proteins content were affected (P <0.01) by boiling time and muscle parts. Flavor and preferences were not affected by boiling time and meat type. Juicy was affected (P <0.01) by muscle location. Breast meat with boiling 30 minutes and thigh meat with boiling 45 minutes have the best quality.</p><p>Keywords: abon, breast, leg, boiling time, chemical quality, organoleptic.</p>
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Prasetyo, Eko, Adi Magna Patriadi Nuhriawangsa, and Winny Swastike. "Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir." Sains Peternakan 10, no. 2 (February 6, 2017): 108. http://dx.doi.org/10.20961/108-114.
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<p>The aim of this study was to determine the effect of boiling time and muscle parts and the interaction of those two factors on chemical and organoleptic quality of abon of post laying hen. Poultry meat samples used were breast and thigh of post laying hens. The design used was Completely Randomized Design of Factorial Pattern 2 x 3. The first factor was boiling time (15, 30, 45 minutes) and the second was muscle parts (breast and thigh). Water content was tested by Gravimetric, fat content by Soxhlet extraction, protein content by Buret and quality of organoleptic included juicy,<br />flavour and preference. Water and proteins content were affected (P <0.01) by boiling time and muscle parts. Flavor and preferences were not affected by boiling time and meat type. Juicy was affected (P <0.01) by muscle location. Breast meat with boiling 30 minutes and thigh meat with boiling 45 minutes have the best quality.</p><p>Keywords: abon, breast, leg, boiling time, chemical quality, organoleptic.</p>
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Montero-Diaz, Fiorella. "Turning things around? From white fusion stars with Andean flavour to Andean fusion stars with white appeal." Popular Music 37, no. 3 (September 12, 2018): 424–43. http://dx.doi.org/10.1017/s0261143018000430.
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AbstractPopular fusion music in Peru's capital Lima has in recent years grown into a representative genre challenging existing segregation of Limeño society through interethnic and interclass interaction. Focusing on three case studies of Peruvian fusionists performing for the white upper classes, this article documents a shift in racialised notions of Andeanness and marginality among the white upper classes from 1960 to 2014, linking the changes in perception to the political and social context of those years. It examines the trajectories of Miki González (an older white fusion star who hires Andean musicians), La Sarita (an intercultural Andean rock band striving to balance the urban and the Andean) and Magaly Solier (a young Andean campesina (‘peasant’) actress and singer who hires white musicians). These case studies demonstrate how fusion music interactions contribute to re-shaping traditional cultural imaginaries, challenge racism, and project images of empowerment onto 21st century Andeans.
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Wambui, Joseph M., Edward G. Karuri, and Margaret M. M. Wanyoike. "Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages." Journal of Food Processing 2016 (August 29, 2016): 1–6. http://dx.doi.org/10.1155/2016/4059023.
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The nutritive, textural, and sensory properties of commercial fresh rabbit sausages and their interactions were evaluated. The mean contents of moisture, protein, fat, ash, and carbohydrate were 43.89 ± 1.66%, 9.82 ± 2.71%, 22.37 ± 1.7%, 2.99 ± 0.10%, and 20.94 ± 3.05%, respectively. Conversely, the mean values of hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were 103.36 ± 3.48 N, −4.54 ± 1.58 N s, 3.38 ± 0.67 mm, 0.15 ± 0.03, 16.07 ± 3.20 N, and 55.73 ± 20.44 N mm, respectively. The moisture and protein contents showed significant negative correlation while three remaining nutritive properties showed significant positive correlation with textural properties (P<0.05 for all parameters). The score for nonparametric ranking of sensory properties like appearance/colour, flavour, juiciness, and tenderness ranged from 28.28 to 38.78, 29.41 to 35.91, 30.06 to 37.38, 26.75 to 40.69, and 29.03 to 36.75, respectively. In conclusion, rabbit sausages formulated with low quantities of moisture and protein result in hard sausages with low acceptability by sensory panellist. To improve the sausages, it is recommended that processors develop an optimal formulation.
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Tromelin, Anne, and Elisabeth Guichard. "Interaction between flavour compounds andβ-lactoglobulin: approach by NMR and 2D/3D-QSAR studies of ligands." Flavour and Fragrance Journal 21, no. 1 (2005): 13–24. http://dx.doi.org/10.1002/ffj.1696.
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Wiese, S. C., C. L. White, D. G. Masters, J. T. B. Milton, and R. H. Davidson. "The growth performance and carcass attributes of Merino and Poll Dorset × Merino lambs fed rumen-protected methionine (Smartamine™-M)." Australian Journal of Agricultural Research 54, no. 5 (2003): 507. http://dx.doi.org/10.1071/ar02173.
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This study investigated the effect of 5 levels of rumen-protected methionine (0, 1, 2, 3, or 5 g/head.day) on growth rate, feed conversion efficiency, carcass composition, and wool growth in lambs fed a production diet ad libitum. Merino and Poll Dorset × Merino (crossbred) wether lambs (120 of each genotype) were housed in group pens each of 6 sheep. After a 1-week adjustment period, all lambs were fed a pelleted diet of lupins, cereal grain, and hay ad libitum. Rumen-protected methionine was added to the diets in the form of Smartamine™-M. The crossbred lambs were slaughtered after 28 days on the treatment diet and the Merino lambs after 42 days.Increasing the level of methionine supplementation did not lead to an increase in growth rate, daily feed intake, feed conversion efficiency, wool growth, skin thickness, or final liveweight and condition score. The Merino lambs had a lower growth rate, thinner skin, faster rate of wool growth, and were less efficient at converting feed into liveweight gain than the crossbred lambs (P < 0.05). There was no interaction between breed and methionine treatment.Increasing the level of methionine treatment also did not improve hot carcass weight, dressing percentage, tissue depth over the rib, longissimus dorsi (LD) cross-sectional area, meat pH, or meat colour. The only beneficial effect of methionine supplementation on carcass attributes was a decline in fat depth over the deepest part of the LD as methionine level increased (P < 0.05).There were no differences in tenderness, juiciness, or flavour intensity between the breeds or as a main effect with methionine supplementation. However, there was an interaction between breed and methionine for flavour intensity, such that methionine supplementation reduced the flavour intensity of Merino meat but not that of the crossbred meat (P < 0.05).This work suggests that there are unlikely to be production gains in terms of liveweight gain, feed conversion efficiency, or wool growth in supplementing lambs with protected methionine if they are being fed a high performance diet ad libitum. However, there were 2 benefits that may have scope for further investigation. The first was a reduction in fat cover over the loin as the level of methionine supplementation increased. The second was a reduction in the intensity of flavour found in Merino lamb when the lambs were supplemented with methionine. The study also provided some useful guidelines for the differences in growth and carcass characteristics between Merino and crossbred lambs when they are finished under identical conditions to an even fat cover, and demonstrated that Merino lambs can produce carcasses of very acceptable eating quality when well finished.
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Tudini, Vincenza. "Virtual immersion." Australian Review of Applied Linguistics. Series S 18 (January 1, 2004): 63–80. http://dx.doi.org/10.1075/aralss.18.05tud.
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Most studies in the field of synchronous Computer Mediated Communication (CMC) deal with interactions between language learners, while interactions between native speakers (NS) and learners have not been explored to the same extent, particularly to ascertain whether chatting with NS can provide a pedagogically sound bridge to conversation. Through the analysis of interactions within a NS Italian chatline, this paper considers whether the chatline environment can act as a bridge to conversational Italian by providing the same opportunities for second language acquisition reputedly offered by face-to-face interaction. Italian NS chatline discourse is analysed for its conversational ‘flavour’ by considering variety of Italian, range of topics, questions, discourse markers, feedback tokens and negotiations. The findings of this study suggest that NS chat discourse can provide learners with exposure to colloquial and regional varieties of Italian, which are generally unavailable in language textbooks. Furthermore, NS chatline discourse offers learners a type of informal conversational practice which also includes negotiation of meaning, thus confirming its role in promoting language learning.
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Kenway, Richard. "Lattice QCD Results and Prospects." International Journal of Modern Physics A 18, supp01 (February 2003): 1–26. http://dx.doi.org/10.1142/s0217751x03016549.
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In the Standard Model, quarks and gluons are permanently confined by the strong interaction into hadronic bound states. The values of the quark masses and the strengths of the decays of one quark flavour into another cannot be measured directly, but must be deduced from experiments on hadrons. This requires calculations of the strong-interaction effects within the bound states, which are only possible using numerical simulations of lattice QCD. These are computationally intensive and, for the past twenty years, have exploited leading-edge computing technology. In conjunction with experimental data from B Factories, over the next few years, lattice QCD may provide clues to physics beyond the Standard Model. These lectures provide a non-technical introduction to lattice QCD, some of the recent results, QCD computers, and the future prospects.
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Samrat, Nahidul Hoque, Joel B. Johnson, Simon White, Mani Naiker, and Philip Brown. "A Rapid Non-Destructive Hyperspectral Imaging Data Model for the Prediction of Pungent Constituents in Dried Ginger." Foods 11, no. 5 (February 23, 2022): 649. http://dx.doi.org/10.3390/foods11050649.
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Ginger is best known for its aromatic odour, spicy flavour and health-benefiting properties. Its flavour is derived primarily from two compound classes (gingerols and shogaols), with the overall quality of the product depending on the interaction between these compounds. Consequently, a robust method for determining the ratio of these compounds would be beneficial for quality control purposes. This study investigated the feasibility of using hyperspectral imaging to rapidly determine the ratio of 6-gingerol to 6-shogoal in dried ginger powder. Furthermore, the performance of several pre-processing methods and two multivariate models was explored. The best-performing models used partial least squares regression (PSLR) and least absolute shrinkage and selection operator (LASSO), using multiplicative scatter correction (MSC) and second derivative Savitzky–Golay (2D-SG) pre-processing. Using the full range of wavelengths (~400–1000 nm), the performance was similar for PLSR (R2 ≥ 0.73, RMSE ≤ 0.29, and RPD ≥ 1.92) and LASSO models (R2 ≥ 0.73, RMSE ≤ 0.29, and RPD ≥ 1.94). These results suggest that hyperspectral imaging combined with chemometric modelling may potentially be used as a rapid, non-destructive method for the prediction of gingerol-to-shogaol ratios in powdered ginger samples.
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Dattoli, G., and A. Torre. "Mass matrices of weak interaction, quark flavour mixing and exponential form of the Cabibbo-Kobayashi-Maskawa matrix." Il Nuovo Cimento A 108, no. 5 (May 1995): 589–99. http://dx.doi.org/10.1007/bf02816854.
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Khakhlari, Arup, and Supriyo Sen. "Articulating Fragrant Agarwood Formation as an Outcome of the Interaction between the Insect Zeuzera conferta and Aquilaria trees – A Review." Grassroots Journal of Natural Resources 4, no. 3 (September 30, 2021): 62–78. http://dx.doi.org/10.33002/nr2581.6853.040307.
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Agarwood is the resinous infected wood obtained from Aquilaria species, which is a highly priced product in the flavour and fragrance market. Its formation is a complex process of interaction between the plant, insect, and microorganisms. Multiple studies concerning the interaction of microorganisms with the Aquilaria tree have been reported. However, the significant interaction between the insect Zeuzera conferta Walker (Lepidoptera: Cossidae) with Aquilaria has been overlooked, and only exiguous studies have been accomplished. Considering the dearth of available literature on this interesting phenomenon a review has been attempted. The taxonomical and morphological descriptions proffered by researchers and the insect life cycle are discussed. The review lays emphasis on the chemical ecology of the interaction between Z. conferta, Aquilaria and associating microorganisms as a possible continuum operating in the form of complex chemical signalling via release and sensing of Volatile Organic Compounds (VOCs), Herbivore Induced Plant Volatiles (HIPVs) and Microbial Volatile Organic Compounds (MVOCs). The review also scrutinizes the future perspectives of understanding the interaction in devising suitable management strategies to prevent uncontrolled infestation and, simultaneously, develop artificial rearing technology for the insect Z. conferta as a strategy for ensuring sustainable livelihood of farmers dependent on agarwood production.
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Zhang, Ting, Hui Ni, Xu-Jian Qiu, Ting Li, Liang-Zhen Zhang, Li-Jun Li, Ze-Dong Jiang, Qing-Biao Li, Feng Chen, and Fu-Ping Zheng. "Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products." Molecules 24, no. 24 (December 6, 2019): 4473. http://dx.doi.org/10.3390/molecules24244473.
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The unpleasant stale note is a negative factor hindering the consumption of instant ripened Pu-erh tea products. This study focused on investigating volatile chemicals in instant ripened Pu-erh tea that could mask the stale note via sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) analyses. GC-MS and GC-O analyses showed that linalool, linalool oxides, trans-β-ionone, benzeneacetaldehyde, and methoxybenzenes were the major aroma contributors to the simultaneous distillation and extraction (SDE) extract of instant ripened Pu-erh tea. Sensory evaluation showed that the SDE extract had a strong stale note, which was due to methoxybenzenes. By investigating suppressive interaction among flavour components, the stale note from methoxybenzenes was shown to have reciprocal masking interactions with sweet, floral, and green notes. Moreover, the validation experiment showed that the addition of 40 μg/mL of trans-β-ionone in the instant ripened Pu-erh tea completely masked the stale note and improved the overall aromatic acceptance. These results elucidate the volatile chemicals that could mask the stale note of instant ripened Pu-erh tea products, which might help to develop high quality products made from instant ripened Pu-erh tea.
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CHEN, CHIAN-SHU. "NON-ZERO Ue3 AND TeV-LEPTOGENESIS THROUGH A4 EFFECTIVE OPERATOR." Modern Physics Letters A 25, no. 11n12 (April 20, 2010): 1014–25. http://dx.doi.org/10.1142/s0217732310000174.
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We investigate the possibility of thermal leptogenesis under the framework of radiative seesaw model with A4×Z2×Z4 leptonic flavour symmetry that leads to the tribimaximal mixing in neutrino sector. A five-dimensional effective Yukawa interaction with cutoff scale Λ which provides the deviations from tribimaximal mixing. Both A4 × Z4 and CP symmetries are spontaneously broken after the invented scalars generating VEVs. We consider the low-energy neutrino mixing angles to constrain the parameters in our model within three possible light neutrino spectrum in 1σ. We study the flavored effects on thermal leptogenesis in each scenario.
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Papoulias, D. K., and T. S. Kosmas. "Impact of Nonstandard Interactions on Neutrino-Nucleon Scattering." Advances in High Energy Physics 2016 (2016): 1–11. http://dx.doi.org/10.1155/2016/1490860.
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Nonstandard neutrino-nucleon interaction is formulated and explored within the energy range of quasi-elastic scattering. In particular, the study focuses on the neutral-current elastic (anti)neutrino scattering off nucleons described by the exotic reactionsνα(ν¯α)+n→νβ(ν¯β)+nandνα(ν¯α)+p→νβ(ν¯β)+p, which provide corrections to the dominant Standard Model processes. In this context, it is shown that the required exotic nucleon form factors may have a significant impact on the relevant cross sections. Besides cross sections, the event rate is expected to be rather sensitive to the magnitude of the lepton-flavour violating parameters resulting in an excess of events. The overlap of nonstandard interactions and strange quark contributions, in the region of few GeV neutrino energies, is also examined. The formalism is applied for the case of the relevant neutrino-nucleon scattering experiments (LSND, MiniBooNE, etc.) and motivates the notion that such facilities have high potential to probe NSI.
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Adeniji, A. A., and O. O. Balogun. "Utilisation of flavour treated blood-rumen content mixture in the diets of laying hens." Nigerian Journal of Animal Production 29, no. 1 (January 1, 2021): 34–39. http://dx.doi.org/10.51791/njap.v29i1.1502.
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One hundred and ninety-two Harco laying hens were employed in a feeding trial lasting 42 days, to determine the optimum inclusion level (8 or 12%) of Blood-Rumen content mixture (BRC) treated with four different flavouring agents i.e. meat broth, curry and vanilla. The interaction of the BRC and flavouring agents resulted in better egg weight. The 12% inclusion of BRC in the diet resulted in higher (P<0.05) yolk colour. The body weight gain and the shell thickness also tended to increase with the increase in the BRC level of the diets. The laying trial showed that the 8% BRC diets resulted in a significantly (P<0.05) higher Hen Day production percentage (HPD) than the 12% BRC diets (82.0lvs 77.73). Curry flavouring agent gave the best HDP (P<0.05).
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ORTONA, GIACOMO. "OPEN CHARM ANALYSIS ON THE FIRST PP COLLISIONS AT $\sqrt{s} = 7~{\rm TeV}$ WITH ALICE." International Journal of Modern Physics: Conference Series 02 (January 2011): 25–30. http://dx.doi.org/10.1142/s201019451100081x.
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A Large Ion Collider Experiment (ALICE) is one of the four large experiments at the Large Hadron Collider (LHC), and the one dedicated to ultra relativistic heavy ion collisions, aiming at investigating the properties of the high-density state of QCD matter produced in such events. ALICE started to collect data in proton-proton collisions at the LHC at CERN in November 2009 (with a centre of mass energy [Formula: see text]). Since March 2010 data are being recorded at an energy of [Formula: see text] while from November 7 to December 6 LHC provided Pb-Pb collisions at an energy of [Formula: see text] per nucleon-nucleon pair. In Pb-Pb collisions heavy quarks are regarded as sensitive probes of the interaction dynamics between the parton and medium produced in the collisions, and the energies available at LHC will allow to study the production of heavy flavours with high statistics. Proton-proton data will be used to measure the heavy flavours production cross section to compare with perturbative QCD calculations in an unexplored energy domain and they will provide the reference for the study of Pb-Pb collisions. After a description of the ALICE experiment focused on its heavy flavour related performance, the status of the first analysis on charm production, measured by reconstructing the decays of D0, D+, D*+, and Ds into hadronic and semi-leptonic channels will be presented. An outlook of the same measurements for the upcoming Pb-Pb run will also be discussed.
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Beckerman, Jacob P., Emily Slade, and Alison K. Ventura. "Maternal diet during lactation and breast-feeding practices have synergistic association with child diet at 6 years." Public Health Nutrition 23, no. 2 (July 10, 2019): 286–94. http://dx.doi.org/10.1017/s1368980019001782.
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AbstractObjective:Children breast-fed during infancy consume more fruits and vegetables than formula-fed children. This pattern is likely due, in part, to infant learning from flavours of the mother’s diet transmitted through breast milk, but more research is needed to understand associations between early flavour exposures and later dietary patterns. We examined whether breast-feeding and maternal fruit and vegetable consumption during nursing were synergistically associated with higher child fruit and vegetable consumption.Design:Prospective cohort study of breast-feeding duration, maternal diet postpartum and child diet. Complete breast-feeding and maternal diet data were available for 1396 mother–child dyads; multiple imputation was used for missing data in other variables. In separate multivariable logistic regression models, we estimated the adjusted odds of high child fruit or vegetable consumption at 12 months or 6 years as a function of breast-feeding duration, maternal fruit or vegetable consumption during nursing, and their interaction.Setting:The Infant Feeding Practices Study II and Year 6 Follow-Up.Participants:Mother–child dyads followed from birth to 6 years during 2005–2012 in the USA.Results:Longer breast-feeding duration was associated with high child fruit and vegetable consumption at 12 months. At 6 years, the interaction between breast-feeding duration and maternal vegetable consumption was associated with high child vegetable consumption.Conclusions:Higher maternal vegetable consumption and longer breast-feeding duration were synergistically associated with high child vegetable consumption at 6 years, independent of sociodemographic characteristics and fruit and vegetable availability. Exposures to vegetable flavours through breast milk may promote later child vegetable consumption.
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Martina, Matteo, Yury Tikunov, Ezio Portis, and Arnaud G. Bovy. "The Genetic Basis of Tomato Aroma." Genes 12, no. 2 (February 4, 2021): 226. http://dx.doi.org/10.3390/genes12020226.
Full textAbstract:
Tomato (Solanum lycopersicum L.) aroma is determined by the interaction of volatile compounds (VOCs) released by the tomato fruits with receptors in the nose, leading to a sensorial impression, such as “sweet”, “smoky”, or “fruity” aroma. Of the more than 400 VOCs released by tomato fruits, 21 have been reported as main contributors to the perceived tomato aroma. These VOCs can be grouped in five clusters, according to their biosynthetic origins. In the last decades, a vast array of scientific studies has investigated the genetic component of tomato aroma in modern tomato cultivars and their relatives. In this paper we aim to collect, compare, integrate and summarize the available literature on flavour-related QTLs in tomato. Three hundred and fifty nine (359) QTLs associated with tomato fruit VOCs were physically mapped on the genome and investigated for the presence of potential candidate genes. This review makes it possible to (i) pinpoint potential donors described in literature for specific traits, (ii) highlight important QTL regions by combining information from different populations, and (iii) pinpoint potential candidate genes. This overview aims to be a valuable resource for researchers aiming to elucidate the genetics underlying tomato flavour and for breeders who aim to improve tomato aroma.