Coda wave attenuation in the Parecis Basin, Amazon Craton, Brazil: sensitivity to basement depth

Small local earthquakes from two aftershock sequences in Porto dos GaA(0)chos, Amazon craton-Brazil, were used to estimate the coda wave attenuation in the frequency band of 1 to 24 Hz. The time-domain coda-decay method of a single backscattering model is employed to estimate frequency dependence of the quality factor (Q (c)) of coda waves modeled usingwhere Q (0) is the coda quality factor at frequency of 1 Hz and eta is the frequency parameter. We also used the independent frequency model approach (Morozov, Geophys J Int, 175:239-252, 2008), based in the temporal attenuation coefficient, chi(f) instead of Q(f), given by the equation for the calculation of the geometrical attenuation (gamma) and effective attenuation Q (c) values have been computed at central frequencies (and band) of 1.5 (1-2), 3.0 (2-4), 6.0 (4-8), 9.0 (6-12), 12 (8-16), and 18 (12-24) Hz for five different datasets selected according to the geotectonic environment as well as the ability to sample shallow or deeper structures, particularly the sediments of the Parecis basin and the crystalline basement of the Amazon craton. For the Parecis basin for the surrounding shield and for the whole region of Porto dos GaA(0)chos Using the independent frequency model, we found: for the cratonic zone, gamma = 0.014 s (-aEuro parts per thousand 1), nu a parts per thousand 1.12; for the basin zone with sediments of similar to 500 m, gamma = 0.031 s (-aEuro parts per thousand 1), nu a parts per thousand 1.27; and for the Parecis basin with sediments of similar to 1,000 m, gamma = 0.047 s (-aEuro parts per thousand 1), nu a parts per thousand 1.42. Analysis of the attenuation factor (Q (c)) for different values of the geometrical spreading parameter (nu) indicated that an increase of nu generally causes an increase in Q (c), both in the basin as well as in the craton. But the differences in the attenuation between different geological environments are maintained for different models of geometrical spreading. It was shown that the energy of coda waves is attenuated more strongly in the sediments, (in the deepest part of the basin), than in the basement, (in the craton). Thus, the coda wave analysis can contribute to studies of geological structures in the upper crust, as the average coda quality factor is dependent on the thickness of sedimentary layer.

Fermion perturbations in string theory black holes

In this paper we study fermion perturbations in four-dimensional black holes of string theory, obtained either from a non-extreme configuration of three intersecting five-branes with a boost along the common string or from a non-extreme intersecting system of two two-branes and two five-branes. The Dirac equation for the massless neutrino field, after conformal re-scaling of the metric, is written as a wave equation suitable to study the time evolution of the perturbation. We perform a numerical integration of the evolution equation, and with the aid of Prony fitting of the time-domain profile, we calculate the complex frequencies that dominate the quasinormal ringing stage, and also determine these quantities by the semi-analytical sixth-order WKB method. We also find numerically the decay factor of fermion fields at very late times, and show that the falloff is identical to those showing for massless fields in other four-dimensional black hole spacetimes.

Measurement of Rydberg state lifetimes using cold trapped neutral atoms

In this paper, I review some recent high-precision Rydberg state lifetime measurements using a cold-trapped sample of neutral atoms held in a magneto-optical trap. The measurements were performed in rubidium for the S, P and D states varying the principal quantum number from n = 26 to 45 using the field ionization technique. The experimental results were compared with quantum mechanical calculations and good agreement was observed. This is an important demonstration of how cold atomic samples can be used to perform high-precision spectroscopy in the time domain.

Room Temperature Ionic Liquid-Lithium Salt Mixtures: Optical Kerr Effect Dynamical Measurements

The addition of lithium salts to ionic liquids causes an increase in viscosity and a decrease in ionic mobility that hinders their possible application as an alternative solvent in lithium ion batteries. Optically heterodyne-detected optical Kerr effect spectroscopy was used to study the change in dynamics, principally orientational relaxation, caused by the addition of lithium bis(trifluoromethylsulfonyl)imide to the ionic liquid 1-buty1-3-methylimidazolium bis(trifluoromethylsulfonyl)imide. Over the time scales studied (1 ps-16 ns) for the pure ionic liquid, two temperature-independent power laws were observed: the intermediate power law (1 ps to similar to 1 ns), followed by the von Schweidler power law. The von Schweidler power law is followed by the final complete exponential relaxation, which is highly sensitive to temperature. The lithium salt concentration, however, was found to affect both power laws, and a discontinuity could be found in the trend observed for the intermediate power law when the concentration (mole fraction) of lithium salt is close to chi(LiTf(2)N) = 0.2. A mode coupling theory (MCT) schematic model was also used to fit the data for both the pure ionic liquid and the different salt concentration mixtures. It was found that dynamics in both types of liquids are described very well by MCT.

Effects of Extrusion on the Emulsifying Properties of Rumen and Soy Protein

Defatted rumen protein and soy protein concentrate were extruded in a 15.5:1 L/D single-screw extruder at the optimum conditions for their expansion (150A degrees C and 35% moisture, and 130A degrees C and 35% moisture, respectively). Emulsions were produced with these proteins and studied by rheology and time domain low-resolution (1)H nuclear magnetic resonance (TD-NMR). Extrusion increased storage modulus of rumen protein emulsions. The opposite was observed for soy protein. Mechanical relaxation showed the existence of three relaxing components in the emulsions whose relative contributions were changed by extrusion. Likewise, spin-spin relaxation time constants (T (2)) measured by TD-NMR also showed three major distinct populations of protons in respect to their mobility that were also altered by extrusion. Extrusion increased surface hydrophobicity of both rumen and soy protein. Solubility of rumen protein increased with extrusion whereas soy protein had its solubility decreased after processing. Extrusion promoted molecular reorganization of protein, increasing its superficial hydrophobicity, affecting its interfacial properties and improving its emulsifying behavior. The results show that extrusion can promote the use of rumen, a by-product waste from the meat industry, in human nutrition by replacing soy protein in food emulsions.