Revisiting lepton flavor violation in a supersymmetric type II seesaw mechanism

In view of the recent measurement of the reactor mixing angle theta(13) and updated limit on BRd(mu -> e gamma) by the MEG experiment, we reexamine the charged lepton flavor violations in a framework of the supersymmetric type II seesaw mechanism. The supersymmetric type II seesaw predicts a strong correlation between BR(mu -> e gamma) and BR(tau -> mu gamma) mainly in terms of the neutrino mixing angles. We show that such a correlation can be determined accurately after the measurement of theta(13). We compute different factors that can affect this correlation and show that the minimal supergravity-like scenarios, in which slepton masses are taken to be universal at the high scale, predict 3.5 <= BR(tau -> mu gamma)/= BR(mu -> e gamma) <= 30 for normal hierarchical neutrino masses. Any experimental indication of deviation from this prediction would rule out the minimal models of the supersymmetric type II seesaw. We show that the current MEG limit puts severe constraints on the light sparticle spectrum in the minimal supergravity model if the seesaw scale lies within 10(13)-10(15) GeV. It is shown that these constraints can be relaxed and a relatively light sparticle spectrum can be obtained in a class of models in which the soft mass of a triplet scalar is taken to be nonuniversal at the high scale.

Probing the flavor violating scalar top quark signal at the LHC

The Large Hadron Collider (LHC) has completed its run at 8 TeV with the experiments ATLAS and CMS having collected about 25 fb(-1) of data each. Discovery of a light Higgs boson coupled with lack of evidence for supersymmetry at the LHC so far, has motivated studies of supersymmetry in the context of naturalness with the principal focus being the third generation squarks. In this work, we analyze the prospects of the flavor violating decay mode (t) over tilde (1) -> c chi(0)(1) at 8 and 13 TeV center-of-mass energy at the LHC. This channel is also relevant in the dark matter context for the stop-coannihilation scenario, where the relic density depends on the mass difference between the lighter stop quark ((t) over tilde (1)) and the lightest neutralino (chi(0)(1)) states. This channel is extremely challenging to probe, especially for situations when the mass difference between the lighter stop quark and the lightest neutralino is small. Using certain kinematical properties of signal events we find that the level of backgrounds can be reduced substantially. We find that the prospect for this channel is limited due to the low production cross section for top squarks and limited luminosity at 8 TeV, but at the 13 TeV LHC with 100 fb(-1) luminosity, it is possible to probe top squarks with masses up to similar to 450 GeV. We also discuss how the sensitivity could be significantly improved by tagging charm jets.

Flavor SU(3) predictions for charmed baryon and B-meson decays

The predictions of the SU(3) flavor symmetry of the strong interactions for the weak decay of charmed baryons and B-mesons are detailed. It is hoped that comparison between these predictions and experiment will shed some light on the underlying dynamics involved in these weak decays. Although only a few decay modes of the charmed baryons and B-mesons have been studied experimentally it is hoped that the next generation of B-factories and even Z-decays at LEP will provide enough events to test these predictions.

Phase transition to color-flavor-locked matter and condensation of Goldstone bosons in neutron star matter

Deconfinement phase transition and condensation of Goldstone bosons in neutron star matter are investigated in a chiral hadronic model (also referred as to the FST model) for the hadronic phase (HP) and in the color-flavor-locked (CFL) quark model for the deconfined quark phase. It is shown that the hadronic-CFL mixed phase (MP) exists in the center of neutron stars with a small bag constant, while the CFL quark matter cannot appear in neutron stars when a large bag constant is taken. Color superconductivity softens the equation of state (EOS) and decreases the maximum mass of neutron stars compared with the unpaired quark matter. The K-0 condensation in the CFL phase has no remarkable contribution to the EOS and properties of neutron star matter. The EOS and the properties of neutron star matter are sensitive to the bag constant B, the strange quark mass m(s) and the color superconducting gap Delta. Increasing B and m(s) or decreasing Delta can stiffen the EOS which results in the larger maximum masses of neutron stars.

Search for maximal flavor violating scalars in same-charge lepton pairs in pp̄ collisions at s=1.96TeV

Models of maximal flavor violation (MxFV) in elementary particle physics may contain at least one new scalar SU(2) doublet field ΦFV=(η0,η+) that couples the first and third generation quarks (q1, q3) via a Lagrangian term LFV=ξ13ΦFVq1q3. These models have a distinctive signature of same-charge top-quark pairs and evade flavor-changing limits from meson mixing measurements. Data corresponding to 2fb-1 collected by the Collider Dectector at Fermilab II detector in pp̄ collisions at s=1.96TeV are analyzed for evidence of the MxFV signature. For a neutral scalar η0 with mη0=200GeV/c2 and coupling ξ13=1, ∼11 signal events are expected over a background of 2.1±1.8 events. Three events are observed in the data, consistent with background expectations, and limits are set on the coupling ξ13 for mη0=180-300GeV/c2. © 2009 The American Physical Society.

Direct measurement of powder flavor adhesion onto crisp surface using a novel adhesion tester

A new experimental procedure has been implemented and a prototype of a novel adhesion tester has been designed and constructed using rapid prototyping technology. A tumbler mixer has been designed and constructed for coating powder material onto a crisp substrate. In the impact separation experiment, the amount of powder detached from one side of a crisp substrate by the effect of impact forces (48g, 77g, 102g) generated by the tester was measured. Salt particles with different size fractions (63-125, 125-180, and 180-250m) and several flavoring powders have been tested extensively. By plotting the detachment versus impact force, the difference obtained between adhesion strength of different flavoring powders (which is a strong function of particle size and surface oil content of the crisp) has been discussed. The detachment rate of salt particles increased (from 1% to 2%) with particle size (from 63 to 250m) in the presence of oil on the surface of the crisp substrate and decreased rapidly with the increase in the amount of oil applied (from 0 to 1%).

Sensory-specific satiety and flavor amplification of foods

The effect of flavor amplification on sensory-specfic satiety was investigated. Nineteen young adults (mean age = 25 years) and 19 elderly adults (mean age = 72 years) rated the sensory properties of six foods, and were then asked to consume normal-flavored or flavor-amplified strawberry yogurt until comfortably full. The participants then re-rated the sensory properties of the six foods. There were no cl differences in the amount of yogurt consumed in either age group. Moreover flavor-fortifying the yogurt had no effect on the amount consumed in either age group. The consumption of both yogurts caused a reduction in rated pleasantness of the yogurt among young adults, but no change in the rated pleasantness of the uneaten foods. However, the elderly did not show a decrease in the rated pleasantness of any of the foods contained in the taste trays This study indicates that sensations of sensory-specific satiety were significantly reduced in the elderly, and these sensations were not induced by the addition of strawberry flavor to the yogurt.

Effect of cultivar and storage time on the volatile flavor components of baked potato

Tubers of five cultivars of potato were stored at 4 degreesC for 2 3 and 8 months and baked in a conventional oven The flavor compounds from the baked potato flesh were isolated by headspace adsorption onto Tenax and analyzed by gas chromatography-mass spectrometry On a quantitative basis compounds derived from lipid and Maillard reaction/sugar degradation dominated the flavor isolates with sulfur compounds, methoxypyrazines, and terpenes making smaller contributions Levels of 37 of the > 150 detected compounds were monitored in each cultivar with time of storage Many significant differences were found in levels of individual compounds compound classes and total monitored compounds for the individual effects of cultivar and storage time and for their two way interaction Differences may be explained by variations in levels of flavor precursors and activities of enzymes mediating flavor compound formation among cultivars and storage times In addition differences in agronomic conditions may partly account for variations among cultivars Overall of the compounds monitored those most likely having the greatest flavor impact were 2-isopropyl 3 methyoxypyrazine 2 isobutyl 3-methoxypyrazine dimethyl trisulfide, decanal and 3 methylbutanal, with methylpropanal, 2 methylbutanal methional, and nonanal also being probable important contributors to flavor.

Relationships between antioxidant activity, color, and flavor compounds of crystal malt extracts

Aqueous extracts were prepared from five barley crystal malts (color range 15-440 degrees EBC, European Brewing Convention units). Antioxidant activity was determined by using the 2,2'-azinobis(3-ethylbenothiazoline-6-sulfonic acid) (ABTS(.+)) radical cation scavenging method. Antioxidant activity increased with increasing color value although the rate of increase decreased with increasing color value. Color was measured in CIELAB space. Extracts of the 15, 23, and 72 degrees EBC malts followed the same dilution pathway as did the 148 degrees EBC sample at higher dilution levels, indicating that they could each be used to give the same color by appropriate dilution. The 440 degrees EBC sample followed a different dilution pathway, indicating that different compounds were responsible for color in this extract. Fifteen selected volatile compounds were monitored using gas chromatography/mass spectrometry (GC/MS). Levels of methylpropanal, 2-methylbutanal, and 3-methylbutanal were highest for the 72 degrees EBC sample. When odor threshold values of the selected compounds were taken into account, 3-methylbutanal was the most important contributor to flavor., Relationships between levels of the lipid oxidation products, hexanal and (E)-2-nonenal, and antioxidant activity were complex, and increasing antioxidant activity for samples in the range of 15-148 degrees EBC did-not result in reduced levels of these lipid-derived compounds. When different colored malt extracts were diluted to give the same a* and b* values, calculated antioxidant activity and amounts of 3-methylbutanal, hexanal, and (E)-2-nonenal decreased with increasing degrees EBC value.

Comparison of flavor compounds of potato chips fried in palmolein and silicone fluid

The importance of the frying oil as a heat-transfer medium and as a source of flavor precursors for the formation of potato chip flavor was investigated. Potato slices were fried in palmolein or silicone fluid, and the volatile flavor compounds of the resulting chips were isolated onto Tenax and analyzed by gas chromatography-mass spectrometry. Although the heat-transfer coefficients of the oils did not differ significantly, their temperature profiles during frying were different, probably due to greater turbulence on placing potato slices in palmolein, leading to more efficient heat transfer. Levels of Strecker aldehydes and sulfides in chips fried in the two media were not significantly different, but levels of pyrazines were significantly higher in palmolein-fried chips. Amounts of 2,4-decadienal were also significantly higher in palmolein-fried chips, but there was no significant difference in hexanal levels between the samples.

Quantum circuits for spin and flavor degrees of freedom of quarks forming nucleons

We discuss the quantum-circuit realization of the state of a nucleon in the scope of simple simmetry groups. Explicit algorithms are presented for the preparation of the state of a neutron or a proton as resulting from the composition of their quark constituents. We estimate the computational resources required for such a simulation and design a photonic network for its implementation. Moreover, we highlight that current work on three-body interactions in lattices of interacting qubits, combined with the measurement-based paradigm for quantum information processing, may also be suitable for the implementation of these nucleonic spin states.