Novel materials, materials design and synthetic strategies: recent advances and new directions

There have been major advances in solid state and materials chemistry in the last two decades and the subject is growing rapidly. In this account, a few of the important aspects of materials chemistry of interest to the author are presented. Accordingly, transition metal oxides, which constitute the most fascinating class of inorganic materials, receive greater attention, Metal-insulator transitions in oxides, high temperature superconductivity in cuprates and colossal magnetoresistance in manganates are discussed at some length and the outstanding problems indicated, We then discuss certain other important classes of materials which include molecular materials, biomolecular materials and porous solids. Recent developments in synthetic strategies for inorganic materials are reviewed. Some results on metal nanoparticles and nanotubes are briefly presented. The overview, which is essentially intended to provide a flavour of the subject and show how it works, lists references to many crucial reviews in the recent literature.

Nonstandard, strongly interacting spin one $t \bar t$ resonances

Examining theories with an extended strong interaction sector such as axigluons or flavour universal colorons, we find that the constraints obtained from the current data on $t \bar t$ production at the Tevatron are in the range of $\sim {\cal O}$ TeV and thus competitive with those obtained from the dijet data. We point out that for large axigluon/coloron masses, the limits on the coloron mass may be different than those for the axigluon even for $\cot \xi = 1$. We also compute the expected forward-backward asymmetry for the case of the axigluons which would allow it to be discriminated against the SM as also the colorons. We further find that at the LHC, the signal should be visible in the $t \bar t$ invariant mass spectrum for a wide range of axigluon and coloron masses that are still allowed. We point out how top polarisation may be used to further discriminate the axigluon and coloron case from the SM as well as from each other.

Flavoured co-annihilation

In minimal supergravity (mSUGRA) or CMSSM, one of the main co-annihilating partners of the neutralino is the lightest stau, (tau) over tilde (1). In the presence of flavour violation in the right-handed sector, the co-annihilating partner would be a flavour mixed state. The flavour effect is two-fold: (a) It changes the mass of (tau) over tilde (1) thus modifying the parameter space of the co-annihilation and (b) flavour violating scatterings could now contribute to the cross-sections in the early Universe. In fact, it is shown that for large enough delta similar to 0.2, these processes would constitute the dominant channels in co-annihilation regions. The amount of flavour mixing permissible is constrained by flavour violating tau -> mu or tau -> e processes. For Delta(RR) mass insertions, the constraints from flavour violation are not strong enough in some regions of the parameter space due to partial cancellations in the amplitudes. In mSUGRA, the regions with cancelations within LFV amplitudes do not overlap with the regions of co-annihilations. In non-universal Higgs model (NUHM), however, these regions do overlap leading to significant flavoured co-annihilations. At the LHC and other colliders, these regions can constitute for interesting signals.

Degradation studies of organic acids in commercially packed fruit juices: A reverse phase high performance liquid chromatographic approach

Organic acids are important constituents of fruit juices. They render tartness, flavour and specific taste to fruit juices. Shelf life and stability of fruit juices are important factors, which determine their nutritional quality and freshness. In this view, the effect of storage on the concentration of organic acids in commercially packed fruit juices is studied by reverse phase high performance liquid chromatography (RP-HPLC). Ten packed fruit juices from two different brands are stored at 30 C for 24, 48 and 72 hours. A reverse phase high performance liquid chromatographic method is used to determine the concentration of oxalic, tartaric, malic, ascorbic and citric acid in the fruit juices during storage. The chromatographic analysis of organic acids is carried out using mobile phase 0.5% (w/v) ammonium dihydrogen orthophosphate buffer (pH 2.8) on C18 column with UV-Vis detector. The results show that the concentration of organic acids generally decreases in juices under study with the increase in storage time. All the fruit juices belonging to tropicana brand underwent less organic acid degradation in comparison to juices of real brand. Orange fruit juice is found to be least stable among the juices under study, after the span of 72 hours. Amongst all the organic acids under investigation minimum stability is shown by ascorbic acid followed by malic and citric acid.

A little more gauge mediation and the light Higgs mass

We consider minimal models of gauge mediated supersymmetry breaking with an extra U(1) factor in addition to the Standard Model gauge group. A U(1) charged, Standard Model singlet is assumed to be present which allows for an additional NMSSM like coupling, lambda HuHdS. The U(1) is assumed to be flavour universal. Anomaly cancellation in the MSSM sector requires additional coloured degrees of freedom. The S field can get a large vacuum expectation value along with consistent electroweak symmetry breaking. It is shown that the lightest CP even Higgs boson can attain mass of the order of 125 GeV. (C) 2014 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/3.0/).

Exploring CP violation in the MSSM

We explore the prospects for observing CP violation in the minimal supersymmetric extension of the Standard Model (MSSM) with six CP-violating parameters, three gaugino mass phases and three phases in trilinear soft supersymmetry-breaking parameters, using the CPsuperH code combined with a geometric approach to maximise CP-violating observables subject to the experimental upper bounds on electric dipole moments. We also implement CP-conserving constraints from Higgs physics, flavour physics and the upper limits on the cosmological dark matter density and spin-independent scattering. We study possible values of observables within the constrained MSSM (CMSSM), the non-universal Higgs model (NUHM), the CPX scenario and a variant of the phenomenological MSSM (pMSSM). We find values of the CP-violating asymmetry A(CP) in b -> s gamma decay that may be as large as 3 %, so future measurements of ACP may provide independent information about CP violation in the MSSM. We find that CP-violating MSSM contributions to the B-s meson mass mixing term Delta M-Bs are in general below the present upper limit, which is dominated by theoretical uncertainties. If these could be reduced, Delta M-Bs could also provide an interesting and complementary constraint on the six CP-violating MSSM phases, enabling them all to be determined experimentally, in principle. We also find that CP violation in the h(2,3)tau(+)tau(-) and h(2,3) (t) over bart couplings can be quite large, and so may offer interesting prospects for future pp, e(+) e(-), mu(+) mu(-) and gamma gamma colliders.

Light stop in the MSSM after LHC Run 1

The discovery of a Higgs boson with a mass of 126 GeV at the LHC when combined with the non-observation of new physics both in direct and indirect searches imposes strong constraints on supersymmetric models and in particular on the top squark sector. The experiments for direct detection of dark matter have provided with yet more constraints on the neutralino LSP mass and its interactions. After imposing limits from the Higgs, flavour and dark matter sectors, we examine the feasibility for a light stop in the context of the pMSSM, in light of current results for stop and other SUSY searches at the LHC. We only require that the neutralino dark matter explains a fraction of the cosmologically measured dark matter abundance. We find that a stop with mass below similar to 500 GeV is still allowed. We further study various probes of the light stop scenario that could be performed at the LHC Run-II either through direct searches for the light and heavy stop, or SUSY searches not currently available in simplified model results. Moreover we study the characteristics of heavy Higgs for the points in the parameter space allowed by all the available constraints and illustrate the region with large cross sections to fermionic or electroweakino channels. Finally we show that nearly all scenarios with a small stop-LSP mass difference will be tested by Xenon1T provided the NLSP is a chargino, thus probing a region hard to access at the LHC.

Interplay of vector-like top partner multiplets in a realistic mixing set-up

The ATLAS and CMS collaborations at the LHC have performed analyses on the existing data sets, studying the case of one vector-like fermion or multiplet coupling to the standard model Yukawa sector. In the near future, with more data available, these experimental collaborations will start to investigate more realistic cases. The presence of more than one extra vector-like multiplet is indeed a common situation in many extensions of the standard model. The interplay of these vector-like multiplet between precision electroweak bounds, flavour and collider phenomenology is a important question in view of establishing bounds or for the discovery of physics beyond the standard model. In this work we study the phenomenological consequences of the presence of two vector-like multiplets. We analyse the constraints on such scenarios from tree-level data and oblique corrections for the case of mixing to each of the SM generations. In the present work, we limit to scenarios with two top-like partners and no mixing in the down-sector.

Extended ageing time and temperature effects on quality of sub-primal cuts of boxed beef

[EN]Most of the information indicating ageing improves tenderness has been collected on the loin and rib-eye muscles over relatively short ageing times, assuming that all muscles will react similarly. In the present study, the effect of extended ageing times on instrumental texture (56 d) and sensory characteristics (42 d) of six different beef sub-primals [striploin (SL), inside round (IR), outside round (OR), eye of round (ER), blade eye (BE) and chuck tender (CT)] was studied. The effects of two ageing temperatures (1and 58C) were also compared. In general, ageing increased tenderness (P<0.05) of SL, BE, ER and CT sub-primals, although BE shear force increased after 42 d of ageing. On the other hand, ageing had no effect on IR tenderness (P<0.05) and resulted in a decrease in tenderness of OR (P<0.05) until day 35, with a later increase after 42 d of ageing. Increasing ageing temperature (58C) had limited effect on tenderness, but ageing time and temperature increases led to lower flavour and higher off-flavour intensity (P<0.05) of the studied sub-primals. These results suggest that cutspecific maximum ageing times and rigid adherence to temperature maximums would be of benefit to optimize postslaughter processes and meat quality

Herstellung und Zusammensetzung von asiatischen Fischsaucen

Abstract Fish sauce belongs to the most important condiments in Southeast Asian cuisine. It is a clear, amber to reddish liquid with an intensive smell. Fish sauce is used instead of salt for nearly each meal. Asian fish sauce is made from anchovies and other small fish. For the traditional process whole fresh fish are mixed with salt in the ratio 1:1 to 6:1 in wooden, clay or concrete tanks at tropical temperatures for 6 to 18 months. The liquefaction of the fish tissue is due to the action of endogenous enzymes in fish and exogenous enzymes from bacteria. During the fermentation amino acids, peptides and a lot of other substances are built, which are responsible for the characteristic aroma and flavour of these sauces. You can buy pure fish sauce, diluted fish sauce and fish sauce made from other types of animals like mussels, prawns and squids. In single Asian countries there are different national standards for the quality of fish sauces. In order to get a general idea of these products we have bought 16 fish and two oyster sauces from the retail trade in Hamburg and analyzed them with physical, chemical, sensory and microbiological methods. Kurzfassung Fischsauce gehört zu den wichtigsten Würzsaucen in der südostasiatischen Küche. Es ist eine klare, bernsteinfarbene bis rötlichbraune, sehr intensiv riechende Flüssigkeit. Sie wird anstelle von Salz verwendet und daher fast zu jedem Essen gereicht. Zur Herstellung von Fischsaucen werden hauptsächlich Anchovis und ähnliche kleine Fische verwendet. Bei der traditionellen Herstellung werden die ganzen Fische mit Meersalz in einem Holzfass, Tongefäß oder Betontank im Verhältnis 1:1 bis 6:1 gemischt. Während der anschließenden 6 – 18 Monate dauernden Lagerung bei tropischen Temperaturen bauen sich die Gewebeproteine durch fischeigene Enzyme und Mikroorganismen ab. Bei diesem mehrmonatigen Fermentationsprozess entstehen die für den Geschmack wichtigen Aminosäuren, Peptide und Aromastoffe. Es gibt neben reiner Fischsauce, auch verdünnte Fischsauce und Fischsaucen aus anderen Tieren wie Muscheln, Garnelen und Tintenfische. In den einzelnen asiatischen Ländern gibt es unterschiedliche nationale Qualitätsstandards. Um diese Produktgruppe näher kennen zu lernen, haben wir 16 Fisch- und 2 Austernsaucen aus dem Einzelhandel (Hamburg) mit physikalischen, chemischen, sensorischen und mikrobiologischen Verfahren untersucht.

Proceedings of the Twenty-third Annual Symposium on sea turtle biology and conservation, 17 to 21 March 2003, Kuala Lumpur, Malaysia

The 23rd Annual Symposium on Sea Turtle Biology and Conservation was held between 17 and 21 March 2003 at The Legend Hotel in Kuala Lumpur, Malaysia, hosted by the Community Conservation Network, Hawaii, and WWF-Malaysia. The meeting was attended by slightly more than 300 participants representing 73 countries, a dramatic drop in participation from previous years brought about in no small part by the looming war in the middle east region and concerns over travel safety. For 22 years the Symposium had bee an Americas-based event, even though it is the annual gathering of the "international" sea turtle society, and with the move to Malaysia, the Symposium hoped to raise the awareness among the general public of the plight of amrine turtles in Southeast Asia, and share the enormous exspertise of the world authorities on sea turtles with this so-far underrepresented region. Adopting the thems, "Living With Turtles", the Symposium had a very personal flavour, and the smaller number of participants made it possible to make and renew acquaintances, and have time for discussion between sessions. While the travel safety concern excuse was often quoted, it was a pity, particularly to the large contingent of people who attended the event for the first time from underrepresented regions, that many of the household names linked to marine turtle biology and conservation were not present to share their knowledge and promote the global concerns on the plight of turtle populations.

Qualitätsveränderung von rohen Fischfilets bei Kühlschrank-Lagerung

Raw fillets of saithe, red fish and salmon were stored over a period of 2 days at 6 to 9 °C before preparing by frying, deep-frying or cooking in a microwave oven. The raw and prepared fillets were tested for bacterial loads, TVBN (total volatile basic nitrogene) and for the sensorial status. It was shown that saithe and red fish started more rapidly to spoil under these conditions than salmon. The fillets showed growing bacterial populations and produced high amounts of TVBN. Sensory changes, especially in flavour and odour, took place but the scores kept in an acceptable range. The investigations indicated that it is possible to store raw fillets for 1 or even 2 days in refrigerator but due to the loss of quality it is recommended to use only really fresh fillets stored in very clean containers. It was further shown that it is very important to heat fillets sufficiently during cooking or frying in order to destroy all microorganisms and to obtain safe and stable meals.

Qualitätsvergleich zwischen panierten Filetportionen aus einfach- und doppelgefrorenen TK-Blöcken

Single and double frozen fillet blocks of Alaska pollack and cod both commercially processed of unknown shelf life were further processed to breaded battered portions. The quality of these fillet portions were compared using sensory (QDA), physical and chemical methods. It was difficult to differentiate between SF and DF fillets by sensory method because of the absence of differences in flavour attributes. While no differences could to be found in the texture of cod fillets, in Alaska pollack fillets some texture attributes were significantly different. These differences could not be verified by instrumental texture measurement. In all cases the lightness was different between SF and DF fillets. Probably, after having fixed L* values for SF fillets of commercially important fish species as limit this could be employed in the future to differentiate between single and double frozen products. Due to the unknown shelf life it is difficult to evaluate the results. Therefore, the investigation of the influence of double freezing on the quality needs a special sample preparation. The use of randomly taken commercially processed samples seems not to be useful.

Control of insect infestation in smoked West African sardines Sardinella maderensis 'Sawa' using actellic 50 EC solution

Fish which has been cured or are in the process of being cured by traditional methods are usually infested by insects, posing a real problem to traders and processors, especially in Nigeria. The effects of 0.03% actellic 50 EC solution and vegetable oil on insect infestion were studied using West African sardines, Sardinella maderensis. Actellic solution was more effective in combating insect infestation than vegetable oil. Appearance and perceived smoked fish flavour of fish treated with Actellic and vegetable oil differed (P<0.05), while taste was unaffected by treatment. Actellic 50 EC solution though effective, could be subject to abuse

Assessment of consumer acceptance of kilishi of African carp (Labeo coubie Rueppell) and Elephant snout (Hyperopisus bebe occidentalis, Guenther)

This study was carried out to assess consumers' acceptance of kilishi prepared from Labeo coubie and Hyperopisus bebe occidentalis in Sokoto. The organoleptic properties (texture, odour, taste and flavour) of kilishi in its fresh form and under storage for 16 weeks were determined. The mean scores for the organoleptic assessment (6.90 and 7.19 for kilishi of Labeo and Hyperopisus respectively) showed that fish kilishi was highly acceptable. Hyperopisus kilishi recorded slightly higher mean scores for the tested organoleptic properties. The declining pattern of the sensory assessment scores with length of storage indicated that the optimum storage period under the room temperature for kilishi made from the experimental fish species in the study area was 6-8 weeks. Further research on appropriate storage methods is desirable. However, preparation of fish kilishi could be explored as alternative preservation technique to reduce fish spoilage especially during the glut in supply and to diversify fish products