Nuclear-modification factor for open-heavy-flavor production at forward rapidity in Cu plus Cu collisions at root s(NN)=200 GeV

Background: Heavy-flavor production in p + p collisions is a good test of perturbative-quantum-chromodynamics (pQCD) calculations. Modification of heavy-flavor production in heavy-ion collisions relative to binary-collision scaling from p + p results, quantified with the nuclear-modification factor (R-AA), provides information on both cold-and hot-nuclear-matter effects. Midrapidity heavy-flavor R-AA measurements at the Relativistic Heavy Ion Collider have challenged parton-energy-loss models and resulted in upper limits on the viscosity-entropy ratio that are near the quantum lower bound. Such measurements have not been made in the forward-rapidity region. Purpose: Determine transverse-momentum (p(T)) spectra and the corresponding R-AA for muons from heavy-flavor meson decay in p + p and Cu + Cu collisions at root s(NN) = 200 GeV and y = 1.65. Method: Results are obtained using the semileptonic decay of heavy-flavor mesons into negative muons. The PHENIX muon-arm spectrometers measure the p(T) spectra of inclusive muon candidates. Backgrounds, primarily due to light hadrons, are determined with a Monte Carlo calculation using a set of input hadron distributions tuned to match measured-hadron distributions in the same detector and statistically subtracted. Results: The charm-production cross section in p + p collisions at root s = 200 GeV, integrated over p(T) and in the rapidity range 1.4 < y < 1.9, is found to be d(sigma e (e) over bar)/dy = 0.139 +/- 0.029 (stat)(-0.058)(+0.051) (syst) mb. This result is consistent with a perturbative fixed-order-plus-next-to-leading-log calculation within scale uncertainties and is also consistent with expectations based on the corresponding midrapidity charm-production cross section measured by PHENIX. The R-AA for heavy-flavor muons in Cu + Cu collisions is measured in three centrality bins for 1 < p(T) < 4 GeV/c. Suppression relative to binary-collision scaling (R-AA < 1) increases with centrality. Conclusions: Within experimental and theoretical uncertainties, the measured charm yield in p + p collisions is consistent with state-of-the-art pQCD calculations. Suppression in central Cu + Cu collisions suggests the presence of significant cold-nuclear-matter effects and final-state energy loss.

Measurement of electrons from semileptonic heavy-flavor hadron decays in pp collisions at root s=7 TeV

The differential production cross section of electrons from semileptonic heavy-flavor hadron decays has been measured at midrapidity (\y\ < 0.5) in proton-proton collisions at root s = 7 TeV with ALICE at the LHC. Electrons were measured in the transverse momentum range 0.5 < p(t) < 8 GeV/c. Predictions from a fixed-order perturbative QCD calculation with next-to-leading-log resummation agree with the data within the theoretical and experimental uncertainties. DOI: 10.1103/PhysRevD.86.112007

Production of Muons from Heavy Flavor Decays at Forward Rapidity in pp and Pb-Pb Collisions at root s(NN)=2.76 TeV

The ALICE Collaboration has measured the inclusive production of muons from heavy-flavor decays at forward rapidity, 2.5 < y < 4, in pp and Pb-Pb collisions at root s(NN) = 2.76 TeV. The p(t)-differential inclusive cross section of muons from heavy-flavor decays in pp collisions is compared to perturbative QCD calculations. The nuclear modification factor is studied as a function of p(t) and collision centrality. A weak suppression is measured in peripheral collisions. In the most central collisions, a suppression of a factor of about 3-4 is observed in 6 < p(t) < 10 GeV/c. The suppression shows no significant p(t) dependence.

Magnetic color-flavor-locked stars

Using the solutions of the gap equations of the magnetic-color-flavor-locked (MCFL) phase of paired quark matter in a magnetic field, and taking into consideration the separation between the longitudinal and transverse pressures due to the field-induced breaking of the spatial rotational symmetry, the equation of state (EoS) of the MCFL phase is self-consistently determined. Implications for stellar models of magnetized (self-bound) strange stars and hybrid (MCFL core) stars are discussed.

Stuart Hall, cultural studies e a nostalgia da dominação hegemônica

Stuart Hall é um dos poucos autores contemporâneos que ainda se apóia no conceito de ideologia. Ela interfere na língua falada definindo limites, regulando a forma discursiva com a intenção de estabilizá-la e congelá-la. Ela domina o bloco histórico e a estratégia seria a de unir as camadas populares, a partir de dentro, para que estas possam fortificar-se e combatê-la. Mas todo esse esquema tem sabor nostálgico, como se houvesse uma manobra dos poderosos e os dominados não se identificassem com os signos de poder e prestígio. Como no caso da “leitura crítica”, não seria o caso de modernizar Stuart Hall?

Increased Antioxidant Content in Juice Enriched with Dried Extract of Pomegranate (Punica granatum) Peel

Antioxidants are compounds responsible for free radical scavenging in the body. They protect the organism from oxidative modification of cells and tissues. These modifications have been associated with degenerative diseases, atherosclerosis and carcinogenesis. Punica granatum displays high antioxidant potential due to the presence of phenolic compounds, which are capable of disease prevention. The present study showed the highest antioxidant activity in pomegranate peel than in seeds and pulp. Based on these results, pomegranate peel was used to produce dried extract that was added to commercial tomato juice and orange juice with strawberries. Analysis to determine the content of phenolic compounds and antioxidant activity was performed on pomegranate pulp, seeds and peel and in juices enriched with dried extract of pomegranate peel. The dried extract was responsible for a significant increase in antioxidant activity of the juices, proportional to the concentrations added. However, although both flavors of enriched juices displayed high antioxidant levels, the samples with higher dried extract concentrations received the lowest scores from sensory analysis participants due to the characteristic astringent flavor of pomegranate peels. Therefore, to obtain greater acceptance in the consumer market, we concluded that the maximum addition of dried pomegranate peel extract is 0.5% in tomato juice and orange juice with strawberries.

CHARACTERIZATION STUDY OF CAMBUCI FRUIT [Campomanesia phaea (O. Berg.) Landrum] AND ITS APPLICATION IN JELLY PROCESSING

CHARACTERIZATION STUDY OF CAMBUCI FRUIT [Campomanesia phaea (O. Berg.) Landrum] AND ITS APPLICATION IN JELLY PROCESSING The objective of this paper was to study possible differences of varieties of cambuci fruit reported by producers by means of fruit characterization and elaboration of jelly. The fruits were divided in four possible varieties groups, named as A, B, C and D, and submitted to analysis regarding weight, ash, moisture, pH, soluble solids, acidity, ratio, ascorbic acid and water activity. To the preparation of the jelly was chosen the variety A with two formulations, 50%50% and 40%60%, fruit and sugar respectively. Concerning the possible varieties of cambuci only water activity was not significantly different. The acidity and ratio of B variety are noteworthy, because it did differ from the others presenting a more satisfactory result for in natura consumption. All other tests presented statistic alteration of at least one variety, but since these data can be influenced by edaphoclimatic conditions they must be carefully observed. Lower results for pH, acidity, luminosity and degrees hue, were observed for the 60% sugar jelly sample, which contributed for its better results in the preference test for the attributes appearance, color, flavor and texture. The evaluation of attribute aroma of both samples (50% and 60%) did not differ.

Influence of different banana cultivars on volatile compounds during ripening in cold storage

The aroma responsible for the flavor of fruits is highly susceptible to low temperatures in storage. The present study investigated the volatile composition of the Nanicao and Prata banana cultivars by testing pulp and whole fruit under cold storage conditions. The volatile fractions were characterized using headspace solid phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The cold storage induced changes in the volatile profile relative to the profile of the control group. The result of principal component analysis revealed that cold storage more strongly affects the Nanicao than the Prata cultivar. Esters such as 2-pentanol acetate, 3-methyl-1-butanol acetate, 2-methylpropyl butanoate, 3-methylbutyl butanoate, 2-methylpropyl 3-methylbutanoate and butyl butanoate were drastically reduced in the cold group of the Nanicao cultivar. Our results suggest that the metabolism responsible for the production of volatile compounds is related to the ability to tolerate low temperatures. (C) 2012 Elsevier Ltd. All rights reserved.

RHEOLOGICAL EVALUATION OF THE STRUCTURE OF ICE CREAM MIXES VARYING FAT BASE

This paper discusses the influence of fat type in the structure of ice cream, during its production by means of rheo-optical analysis. Fat plays an important part in the ice cream structure formation. It's responsible for the air stabilization, flavor release, texture and melting properties. The objective of this study was to use a rheological method to predict the fat network formation in ice cream with three types of fats (hydrogenated, low trans and palm fat). The three formulations were produced using the same methodology and ratio of ingredients. Rheo-optical measurements were taken before and after the ageing process, and the maximum compression force, overrun and melting profile were calculated in the finished product. The rheological analysis showed a better response from the ageing process from the hydrogenated fat, followed by the low trans fat. The formulation with palm fat showed greater differences between the three, where through the rheological tests a weaker destabilization of the fat globule membrane by the emulsifier was suggested. The overrun, texture measurements and meltdown profile has shown the distinction on the structure formation by the hydrogenated fat from the other fats.

Evolution of a dense neutrino gas in matter and electromagnetic field

We describe the system of massive Weyl fields propagating in a background matter and interacting with an external electromagnetic field. The interaction with an electromagnetic field is due to the presence of anomalous magnetic moments. To canonically quantize this system first we develop the classical field theory treatment of Weyl spinors in frames of the Hamilton formalism which accounts for the external fields. Then, on the basis of the exact solution of the wave equation for a massive Weyl field in a background matter we obtain the effective Hamiltonian for the description of spin-flavor oscillations of Majorana neutrinos in matter and a magnetic field. Finally, we incorporate in our analysis the neutrino self-interaction which is essential when the neutrino density is sufficiently high. We also discuss the applicability of our results for the studies of collective effects in spin-flavor oscillations of supernova neutrinos in a dense matter and a strong magnetic field. (C) 2011 Elsevier B.V. All rights reserved.

Influence of Osmotic Dehydration on Ascorbic Acid Loss in Pickled Dry Peppers (Capsicum chinense)

The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the content ascorbic acid (vitamin C) in fresh pepper and pepper with 45% humidity. The experiments were carried out using the peppers cut in half, with and without osmotic pre-treatment, followed by drying in an oven at 70 degrees C. The results showed that the osmotic pretreatment did not influence the retention of ascorbic acid during the drying of pepper. The sensory analysis regarding the color, flavor, and texture attributes revealed that there was no difference in the acceptability.

Di-electron spectrum at mid-rapidity in p+p collisions at root s=200 GeV

We report on the mid-rapidity mass spectrum of di-electrons and cross sections of pseudoscalar and vector mesons via e(+) e(-) decays, from root s = 200 GeV p + p collisions, measured by the large-acceptance experiment STAR at the Relativistic Heavy Ion Collider. The ratio of the di-electron continuum to the combinatorial background is larger than 10% over the entire mass range. Simulations of di-electrons from light-meson decays and heavy-flavor decays (charmonium and open charm correlation) are found to describe the data. The extracted omega -> e(+) e(-) invariant yields are consistent with previous measurements. The mid-rapidity yields (dN/dy) of phi and J/psi are extracted through their di-electron decay channels and are consistent with the previous measurements of phi -> K+ K- and J/psi -> e(+) e(-). Our results suggest a new upper limit of the branching ratio of the eta -> e(+) e(-) of 1.7 x 10(-5) at the 90% confidence level.

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

The effect of combinations of sage, oregano and honey on lipid oxidation in cooked chicken meat during refrigeration at 4 degrees C for 96 h was determined. Chicken samples (thigh and breast) were then separated into five groups; control; butylated hydroxytoluene; oregano + sage; oregano + sage + 5%honey and oregano + sage + 10%honey. Quantitative measurements of thiobarbituric acid reactive substances, conjugated dienes, hexanal, fatty acids, cholesterol and cholesterol oxides were used as indicators of lipid oxidation. Acceptability and preference were also evaluated. The effectiveness of the natural antioxidants for reducing the velocity of lipid oxidation in cooked chicken thigh and breast was demonstrated after 48 and 96 h of refrigeration at 4 degrees C. The treatments that presented the lowest hexanal values after 96 h of refrigeration were oregano + sage + 5%honey and oregano + sage + 10%honey. Only traces of free cholesterol oxides were found (25-OH, 7-k, 7 alpha-OH and 7 beta-OH). The natural antioxidants protected cooked chicken meat from oxidation processes and resulted in great acceptability. (C) 2012 Elsevier Ltd. All rights reserved.

Combining accelerator and reactor measurements of theta(13): the first result

The lepton mixing angle theta(13), the only unknown angle in the standard three-flavor neutrino mixing scheme, is finally measured by the recent reactor and accelerator neutrino experiments. We perform a combined analysis of the data coming from T2K, MINOS, Double Chooz, Daya Bay and RENO experiments and find sin(2)2 theta(13) = 0.096 +/- 0.013(+/- 0.040) at 1 sigma (3 sigma) CL and that the hypothesis theta(13) = 0 is now rejected at a significance level of 7.7 sigma. We also discuss the near future expectation on the precision of the theta(13) determination by using expected data from these ongoing experiments.

W Z plus missing-E-T signal from gaugino pair production at LHC7

LHC searches for supersymmetry currently focus on strongly produced sparticles, which are copiously produced if gluinos and squarks have masses of a few hundred GeV. However, in supersymmetric models with heavy scalars, as favored by the decoupling solution to the SUSY flavor and CP problems, and m((g) over tilde) greater than or similar to 500 GeV as indicated by recent LHC results, chargino-neutralino ((W) over tilde (+/-)(1)(Z) over tilde (2)) production is the dominant cross section for m((W) over tilde1) similar to m((Z) over tilde2) < m(<(g)over tilde>)/3 at LHC with root s = 7 TeV (LHC7). Furthermore, if m((Z) over tilde1) + (m (Z) over tilde) less than or similar to m((Z) over tilde2) less than or similar to m((Z) over tilde1) + m(h), then (Z) over tilde (2) dominantly decays via (Z) over tilde (2) -> (Z) over tilde (1)Z, while (W) over tilde (1) decays via (W) over tilde (1) -> (Z) over tilde W-1. We investigate the LHC7 reach in the W Z + (sic)T channel (for both leptonic and hadronic decays of the W boson) in models with and without the assumption of gaugino mass universality. In the case of the mSUGRA/CMSSM model with heavy squark masses, the LHC7 discovery reach in the W Z+ (sic)T channel becomes competetive with the reach in the canonical (sic)T + jets channel for integrated luminosities similar to 30 fb(-1). We also present the LHC7 reach for a simplified model with arbitrary m((Z) over tilde1) and m((W) over tilde1) similar to m((Z) over tilde2). Here, we find a reach of up to m((W) over tilde1) similar to 200 (250) GeV for 10 (30) fb(-1).