Yang-Mills Chern-Simons corrections from the pure spinor superstring

Nilpotency of the pure spinor BRST operator in a curved background implies superspace equations of motion for the background. By computing one-loop corrections to nilpotency for the heterotic sigma model, the Yang-Mills Chern-Simons corrections to the background are derived. © 2008 SISSA.

Topologically massive yang-mills field on the null-plane: A hamilton-jacobi approach

Non-abelian gauge theories are super-renormalizable in 2+1 dimensions and suffer from infrared divergences. These divergences can be avoided by adding a Chern-Simons term, i.e., building a Topologically Massive Theory. In this sense, we are interested in the study of the Topologically Massive Yang-Mills theory on the Null-Plane. Since this is a gauge theory, we need to analyze its constraint structure which is done with the Hamilton-Jacobi formalism. We are able to find the complete set of Hamiltonian densities, and build the Generalized Brackets of the theory. With the GB we obtain a set of involutive Hamiltonian densities, generators of the evolution of the system. © 2010 American Institute of Physics.

A heuristic approach for accessing and employing the infrared behavior of Yang-Mills correlation functions

This work analyses a hypothetically improved perturbative approach taking a dressed massive-like gluon propagator and an effective coupling into account. As an early step, corrections were calculated to the ghost and gluon propagators, and the ghost-gluon vertex in the Landau gauge, pure SU(3) Yang-Mills theory. Results were satisfactorily compared with lattice data. © 2013 American Institute of Physics.

Caos e termalização na teoria de Yang-Mills com quebra espontânea de simetria

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

MHV tree amplitudes in super-Yang-Mills and in superstring theory

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour

The opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a single screw extruder in a factorial central composite rotatable design with four factors: flaxseed flour percentage (0-20%), moisture (12-20%), extrusion temperature (90-130 °C) and screw speed (190-270). The effect of extrusion variables was investigated in terms of expansion index, specific volume, water absorption index, water solubility index, color parameters (L*, a* ,b*) and hardness. The data analysis showed that variable parameters of the extrusion process and flaxseed flour affected physical properties of puffed snacks. Among the experimental conditions used in the present study, expanded snack products with good physical properties can be obtained under the conditions of 10% flaxseed flour, 230 rpm screw speed, temperature of 90 °C and moisture of 12%.

Cassava and turmeric flour blends as new raw materials to extruded snacks

Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.

Topologically massive Yang-Mills: A Hamilton-Jacobi constraint analysis

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Physical and mechanical characterization of a recycled polypropylene and wood flour without additives

Recycled polymer matrix composites reinforced with wood flour can be a viable alternative for the replacement of wood and virgin polymers in materials used in floors, door frames, windows and external cladding. The objective of this research was to determine some physical and mechanical parameters of composite made with Pinus taeda and elliottii wood flour (WF) and recycled polypropylene (PP), without the use of compatibilizers or additives. The composites were separated into four traits, namely 100% PP, 90% PP with 10%, WF 80% PP with 20% WF and 70 % PP with 30% WF. The characterization of the composite followed the standards ASTM D-638-10, ASTM D256-00, ASTM D570 -98, ASTM D1238 -10 and ASTM G 155-05, it was also employed the surface analysis by scanning electron microscopy. The dimensional stability tests showed satisfactory results. Even the composite with a higher percentage of wood flour (30%) had a flow index of 10 MFI, considered compatible with that observed for PP (polypropylene) virgin by standard ASTM D 1238-10. The inclusion of wood flour (FM) afforded composites with good mechanical characteristics which can be applied in manufacture of different materials, specifically employed outdoors.

Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Comparative Studies of Bacillus thuringiensis var. israelensis Metabolism in Different Concentrations of Cassava Flour Processing Waste Based Media

Techniques of production of enthomopatogenic bacteria are developed aiming to increase the productivity and to reduce the costs of the fermentative process. Like this, it has been using agroindustrial wastes or by-products as nutrient sources in culture medium, having been used, in this study, the manipueira, a by-product of the processing of the cassava flour. Fermentations were performed in flasks of Erlenmeyer of 500 mL containing 250 mL of culture media, conditioned in shaker at 180 r.p.m. and 28°C, and the media were composed by manipueira, in concentrations that varied between 400 and 1000 mL/L. The time of the process varied between 48 and 120 hours. They appraised the following parameters: cellular growth, the production of spores, the reduction of organic matter (COD analysis) and the variation of reduction sugar. Although there was a proportional cellular growth to the manipueira concentration, the production of spores was similar in all the cases, at the end of the process, in spite of the smallest speed of production of the same ones in the highest concentrations. In relation to the variation of COD, it has, also, a percentile minor of reduction in the highest concentrations. In the analysis of variation of reduction sugars, the higher concentrations are the ones that they present larger slowness in the reduction of this.

Bianchi identities for an N=2, d=5 supersymmetric Yang-Mills theory on the group manifold

The purpose of this note is the construction of a geometrical structure for a supersymmetric N = 2, d = 5 Yang-Mills theory on the group manifold. From a general hypothesis proposed for the curvatures of the theory, the Bianchi identities are solved, whose solution will be fundamental for the construction of the geometrical action for the N = 2, d = 5 supergravity and Yang-Mills coupled theory.

Perturbative super-Yang-Mills from the topological AdS 5 × S 5 sigma model

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)