Multicharged dyonic integrable models

We introduce and study new integrable models (IMs) of An (1)-nonabelian Toda type which admit U(1) ⊗ U(1) charged topological solitons. They correspond to the symmetry breaking SU(n + 1) → SU(2) ⊗ SU(2) ⊗ U(1)n-2 and are conjectured to describe charged dyonic domain walls of N = 1 SU(n + 1) SUSY gauge theory in large n limit. It is shown that this family of relativistic IMs corresponds to the first negative grade q = -1 member of a dyonic hierarchy of generalized cKP type. The explicit relation between the 1-soliton solutions (and the conserved charges as well) of the IMs of grades q = -1 and q = 2 is found. The properties of the IMs corresponding to more general symmetry breaking SU(n + 1) → SU(2)⊗p ⊗ U(1)n-p as well as IM with global SU(2) symmetries are discussed. © 2002 Elsevier Science B.V. All rights reserved.

Critical numbers of attractive Bose-Einstein condensed atoms in asymmetric traps

A quantitative analysis of the critical number of attractive Bose-Einstein condensed atoms in asymmetric traps was studied. The Gross-Pitaevskii (GP) formalism for an atomic system with arbitrary nonspherically symmetric harmonic trap was also discussed. Characteristic limits were obtained for reductions from three to two and one dimensions from three to two and one dimensions, in perfect cylindrical symmetries as well as in deformed ones.

Integrability and conformal symmetry in higher dimensions: A model with exact hopfion solutions

We use ideas on integrability in higher dimensions to define Lorentz invariant field theories with an infinite number of local conserved currents. The models considered have a two-dimensional target space. Requiring the existence of lagrangean and the stability of static solutions singles out a class of models which have an additional conformal symmetry. That is used to explain the existence of an ansatz leading to solutions with non-trivial Hopf charges. © SISSA/ISAS 2002.

Effect of benzylaminopurine (BAP) on clonal propagation rate of Curcuma longa L.

Curcuma longa L. is used in many countries for its flavor, and medicinal and cosmetic attributes, as well as for its peculiar starch characteristics. These factors have driven an interest in the in vitro propagation of this species, looking for germplasm bank maintenance, production of disease free plants, genetic variability induction from callus, and as a tool for starch research. However, there are few reports concerning the micropropagation of Curcuma longa. The in vitro propagation rate of this species, cultured under two benzylaminopurine (BAP) concentrations, was the aim of this research.

Production and preservation of fresh-cut 'Tommy Atkins' mango chunks

During the 1999/00 and 2000/01 seasons, sliced 'Tommy Atkins' mangoes were packaged with three different types of polymeric films; polypropylene (PP) cups, low-density polyethylene (LPDE) bags or polyethylene terephthalate (PET) clamshell trays, and stored at 3°C for 2 weeks. The mango chunks were evaluated for flavor, appearance, colour, total soluble solids (TSS), total titratable acidity (TTA), ascorbic acid (AA) contents, O2 and CO 2 concentration in the packages, as well as respiration. Shelf life based on visual appearance was 14 days, with the products showing good appearance and agreeable aroma. The TTA content in chunks packaged in PP cups or PET trays were reduced during the storage, and with the color changing from light yellow to dark yellow. The chunks respiration in PP cups or LPDE bags were 64.6 and 87.9 mL CO2.kg-1.h-1, and in PP cups or PET trays were 45.86 and 43.92 mL CO2.kg-1.h -1, respectively for 1999/00 and 2000/01 seasons. The percentages of O2 and CO2 in the packages were stabilized after 2-4 hours, and the atmosphere had 11-17% and 1-10% of them. The microbiological content was lower than the allowed. No differences were observed between the seasons, and the best packages were the cups.

Respiratory and storage behavior of fresh cut 'Tommy Atkins' mango

The respiratory and storage behavior of fresh cut 'Tommy Atkins' mango, naturally ripened (NR) or with use of ethylene (RE), were studied. Fruits were selected, washed and disinfected (200 mgCl.L-1) and stored for 12 hours at 10°C. After this period, they were processed under hygienic conditions at 10°C, packaged in polyethylene terephthalate (PET) trays or in styrofoam trays wrapped with stretchable polyvinyl chloride (PVC) film and stored for up to 15 days at 3°C. The products were evaluated regarding the evolution of internal atmosphere in the packing (O2 and CO 2), development of weight, appearance, shelf life and consumer acceptability. The respiratory rate was measured before and after processing every two hours. The yield of 'Tommy Atkins' mango to produce fresh cut product was 48.09±0.95%. Increase of the respiration rate of both mango samples was verified one hour after the preparation (NR = 17.75 mL CO 2.kg-1.h-1; RE = 28.29 mL CO 2.kg-1.h-1), followed by stabilization at 3.76 and 8.07 mL CO2/kg.h, respectively. The percentage of O2 in packages was stable in all treatments, 15-20% in PVC trays, 18-20% in PET tray. The percentage of CO2 was steady around 1.5-2.5%. The products lost fresh mass during the storage, from 0.06% to 0.30% for PET trays and from 0.15% to 1.61% for trays covered with PVC. The appearance was considered appropriate for commercialization until the 13th day, whereas product from mangoes ripened with application of ethylene was for 11 days, presenting browning in the external surface. The naturally ripened mango presented the best flavor and consumer preference in relation to the mango ripened with application of ethylene for 11 days of storage. The control of hygienic conditions during the production and storage was good and with safety for until 10 days.

Shelf-life of tail meat of the giant river prawn, Macrobrachium rosenbergii, stored on ice

The objective of this study was to evaluate the shelf-life of peeled giant river prawn Macrobrachium rosenbergii stored directly in contact with ice (DCI), and without direct contact with ice (WCI). The prawns from DCI treatment showed an intense leaching of non-protein nitrogen (NPN) and total volatile bases nitrogen (TVB-N), thus suggesting that NPN or TVB-N should not be used as freshness indicators of peeled tails stored directly in contact with ice. Loss of flavor and a quick texture tactile decrease with time occurred in both treatments. The shelf-life of peeled tails prepared from M. rosenbergii was 7 days for DCI and 10 days WCI. © 2006 by The Haworth Press, Inc. All rights reserved.

Identification of lattices from genus of compact surface

In this work we propose procedures for the identification of structure of group associate lattices from fundamental region F4g of regular tessellations {4g; 4g} in the Euclidian plane and hyperbolic plane, where g denote genus of compact surface. © 2006 SBrT.

Análise dos parâmetros cinéticos para produção de levana por Zymomonas mobilis utilizando fermentação submersa

Levan is an exopolysaccharide synthesized by several microorganisms during fermentation of a culture medium containing sucrose, yeast extract and minerals. This biopolymer has applications in the food segment as stabilizers, thickeners, as carriers for flavor and fragrances, as well as in the pharmaceutical segment as a hypocholesterolemic agent and for exhibiting antitumor activity. This work aimed to analyze the kinetic parameters for levan production. The microorganism used was Zymomonas mobilis CCT 4494, incubated in a synthetic medium containing 200.0 g L-1 of sucrose, in a rotary shaker at 200 rpm and 30°C. Samples were taken every 24h, during a period of 96h, in order to determine variations of pH, biomass, reducing sugar, total reducing sugar and levan formation. It was observed that yields of biomass and synthesized biopolymer in 24h were superior to those obtained in 48, 72 and 96h of fermentation.

Measurement of the angular and lifetime parameters of the decays Bd0→J/ψK*0 and Bs0→J/ψ

We present measurements of the linear polarization amplitudes and the strong relative phases that describe the flavor-untagged decays Bd0→J/ψK*0 and Bs0→J/ψ in the transversity basis. We also measure the mean lifetime τ̄s of the Bs0 mass eigenstates and the lifetime ratio τ̄s/τd. The analyses are based on approximately 2.8fb-1 of data recorded with the D0 detector. From our measurements of the angular parameters we conclude that there is no evidence for a deviation from flavor SU(3) symmetry for these decays and that the factorization assumption is not valid for the Bd0→J/ψK*0 decay. © 2009 The American Physical Society.

Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do nilo e armazenadas sob refrigeração

Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3°C. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated for up to 40 days. The addition of MF to sausages increased TBARS values and decreases TVB- N, L*, a* and b* values. Acceptability of color attribute decreased with increasing MF; best flavor, texture and overall acceptability scores were registered for sausages containing 40 and 60% MF; best odor was registered for 100% MF. Pathogenic microorganisms were not detected, but decrease in pH and proliferation of aerobic psychrotrophic bacteria which, however, did not compromise sensory evaluation of sausages were registered throughout storage. Sausages prepared with MF from tilapia filleting waste have a shelf-life of 40 days when stored at 0±0.3°C, and the maximum recommended MF inclusion to maintain good sensory quality is 60%.

Características sensoriais da carne de cordeiro maturada e injetada com cloreto de cálcio: Sensory characteristics of lamb meat ageing and injected with calcium chloride

Sensory characteristics of Morada Nova lambs meat (muscles Biceps femoris, Longissimus and Triceps brachii) submitted to effects of ageing and injection of calcium chloride were studied. The lambs were slaughtered at 25 kg of body weight. After rigor mortis, muscles were removed and submitted to treatments. The variance analysis indicated that ageing and calcium chloride didn't influence the attributes flavor (6.71) and tenderness (7.13) of meats from Biceps femoris. The interaction among the factors wasn't significant for tenderness, however it was significant for flavor. Ageing didn't affect colour (7.08), flavor (7.42), tenderness (7.83) and global impression (7.58) of meats from Longissimus without calcium chloride, and meats with calcium chloride also didn't affect. Ageing and calcium chloride factor didn't influence the attributes flavor and tenderness of meats from Triceps brachii. The interaction among the factors wasn't significant for attributes flavor and tenderness. The sensory quality of Morada Nova lambs meat, was shown similar with relationship to evaluated attributes when it was submitted to ageing and injection with calcium chloride.

Produção de rúcula e acúmulo de nitrato em função da adubação nitrogenada

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Maçã 'Royal Gala' revestida com quitosana estocada à temperatura ambiente

The aim of this work was to evaluate apples covered with chitosan during storage at ambient temperature. 'Royal Gala' apples were covered with chitosan (MRQ), immersed in acetic acid solution (MB) or did not receive any treatment (MC) and subsequently analyzed physicochemical, sensorial andinstrumentally, as well as for rotten occurrence, at zero, 7, 14, 21, 28, 35, 42 and 46 days of storage. The ratio, pH and reducing sugar contents increased while total titratable acidity, total sugars, total solids and firmness were reduced during storage. Was observed a drastically reduction of ascorbic acid and slight increase on soluble solids, except in the apples that were not pretreated (MC). Luminosity and chromaticity ratio values improved with time, with higher intensity in MRQ. Rotten occurrence was not expressive. The acceptance of appearance, color, global impression, aroma and flavor decreased with time, and appearance and texture were considered the most important sensory attributes for apples. The use of chitosan delayed ripening, reduced losses in firmness and presented a more intense bright, extending shelf life period up to seven days.

A search for a doubly-charged Higgs boson in pp collisions at √s=7 TeV

A search for a doubly-charged Higgs boson in pp collisions at √s=7 TeV is presented. The data correspond to an integrated luminosity of 4. 9 fb-1, collected by the CMS experiment at the LHC. The search is performed using events with three or more isolated charged leptons of any flavor, giving sensitivity to the decays of pair-produced triplet components Φ++Φ--, and Φ++Φ- from associated production. No excess is observed compared to the background prediction, and upper limits at the 95 % confidence level are set on the Φ++ production cross section, under specific assumptions on its branching fractions. Lower bounds on the Φ++ mass are reported, providing significantly more stringent constraints than previously published limits. © 2012 CERN for the benefit of the CMS collaboration.