3 resultados para Flavor

em Digital Commons at Florida International University


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The grading of beef has become a controversial issue, with both government and the cattle industry working to ensure uniformity. The author contends that meat quality, and the resulting tenderness, juiciness, and flavor desired by consumers, is being threatened by such pressures and actions.

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The parity violating weak decay of hyperons offers a valuable means of measuring their polarization, providing insight into the production of strange quarks and the matter they compose. Jefferson Lab's CLAS collaboration has utilized this property of hyperons, publishing the most precise polarization measurements for the Λ and Σ in both photoproduction and electroproduction to date. In contrast, cascades, which contain two strange quarks, can only be produced through indirect processes and as a result, exhibit low cross sections thus remaining experimentally elusive.^ At present, there are two aspects in cascade physics where progress has been minimal: characterizing their production mechanism, which lacks theoretical and experimental developments, and observation of the numerous excited cascade resonances that are required to exist by flavor SU(3) F symmetry. However, CLAS data were collected in 2008 with a luminosity of 68 pb−1 using a circularly polarized photon beam with energies up to 5.45 GeV, incident on a liquid hydrogen target. This dataset is, at present, the world's largest for meson photoproduction in its energy range and provides a unique opportunity to study cascade physics with polarization measurements.^ The current analysis explores hyperon production through the γ p → K+K +Ξ− reaction by providing the first ever determination of spin observables P, Cx and Cz for the cascade. Three of our primary goals are to test the only cascade photoproduction model in existence, examine the underlying processes that give rise to hyperon polarization, and to stimulate future theoretical developments while providing constraints for their parameters. Our research is part of a broader program to understand the production of strange quarks and hadrons with strangeness. The remainder of this document discusses the motivation behind such research, the method of data collection, details of their analysis, and the significance of our results.^

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The purpose of this study was to investigate the efficacy of using monosodium glutamate (MSG) as a means to increase palatability and prospective consumption of vegetables at a congregate meal site with Cuban-American clients. Thirty to 32 subjects participated in hedonic testing each day. MSG-enhanced (2 g MSG/500 g vegetable) and non-enhanced beets, string beans, carrots and peas were evaluated for palatability, preference and prospective consumption. Results showed that MSG significantly increased both palatability and prospective consumption of string beans (ps < .05) but not of the other 3 vegetables tested. These findings provide some evidence that MSG can be used to increase the palatability of vegetables served at congregate meal sites. However, these results suggest that older adults may not find the palatability of some vegetables to be improved by MSG and that optimal flavor enhancement cannot be achieved by adding the same amount of MSG to every vegetable.