An Experimental Review on Heavy-Flavor v 2 in Heavy-Ion Collision

DOE PAGES

Nasim, Md.; Esha, Roli; Huang, Huan Zhong

2016-01-01

For overmore » a decade now, the primary purpose of relativistic heavy-ion collisions at the Relativistic Heavy-Ion Collider (RHIC) and the Large Hadron Collider (LHC) has been to study the properties of QCD matter under extreme conditions—high temperature and high density. The heavy-ion experiments at both RHIC and LHC have recorded a wealth of data in p+p, p+Pb, d+Au, Cu+Cu, Cu+Au, Au+Au, Pb+Pb, and U+U collisions at energies ranging from s N N = 7.7  GeV to 7 TeV. Heavy quarks are considered good probe to study the QCD matter created in relativistic collisions due to their very large mass and other unique properties. A precise measurement of various properties of heavy-flavor hadrons provides an insight into the fundamental properties of the hot and dense medium created in these nucleus-nucleus collisions, such as transport coefficient and thermalization and hadronization mechanisms. The main focus of this paper is to present a review on the measurements of azimuthal anisotropy of heavy-flavor hadrons and to outline the scientific opportunities in this sector due to future detector upgrade. We will mainly discuss the elliptic flow of open charmed meson ( D -meson), J / ψ , and leptons from heavy-flavor decay at RHIC and LHC energy.« less

Asymptotic 3-loop heavy flavor corrections to the charged current structure functions FLW+-W-(x ,Q2) and F2W+-W-(x ,Q2)

NASA Astrophysics Data System (ADS)

Behring, A.; Blümlein, J.; Falcioni, G.; De Freitas, A.; von Manteuffel, A.; Schneider, C.

2016-12-01

We derive the massive Wilson coefficients for the heavy flavor contributions to the nonsinglet charged current deep-inelastic scattering structure functions FLW+(x ,Q2)-FLW-(x ,Q2) and F2W+(x ,Q2)-F2W-(x ,Q2) in the asymptotic region Q2≫m2 to 3-loop order in quantum chromodynamics at general values of the Mellin variable N and the momentum fraction x . Besides the heavy quark pair production, also the single heavy flavor excitation s →c contributes. Numerical results are presented for the charm quark contributions, and consequences on the unpolarized Bjorken sum rule and Adler sum rule are discussed.

Searches for Light- and Heavy-flavor Three-jet Resonances in proton-proton Collisions with the CMS Detector at $$\\sqrt{s}$$ = 8 TeV

DOE Office of Scientific and Technical Information (OSTI.GOV)

Seitz, Claudia

2014-01-01

A search for three-jet hadronic resonance production in proton-proton collisions at 8 TeV center-of-mass energy has been conducted by the CMS Collaboration at the LHC. The data set corresponds to an integrated luminosity of 19.4 fb -1. The search method is modelindependent. Events are selected that contain a large number of jets with high transverse momentum. An ensemble of jets is used to extract a new possible signal from copious QCD background. Event selection is optimized using a benchmark model where supersymmetric gluinos are pair-produced and each of the gluinos decays exclusively into three jets. Two scenarios of this decay are considered denoted by the RPV couplings λ'' 112 and λ'' 113 or λ'' 223. The first coupling allows for gluinos to decay into only light-flavor jets, while the latter two allow decays into one heavy-flavor and two light-flavor jets. No significant deviation is found between the selected events and the expected standard model multijet and tmore » $$\\bar{t}$$ background. For gluinos decaying through 00 112, masses below 650 GeV are excluded at the 95% confidence level. The search including heavy-flavor jets in the final state with the couplings λ'' 113 or λ'' 223 is the first of its kind. Gluinos decaying into one heavy-flavor and two light-flavor jets are excluded for masses between 200 and 835 GeV.« less

Correlations with Non-Photonic Electrons in√ sNN = 200 GeV Au+Au Collisions in STAR

NASA Astrophysics Data System (ADS)

Dunkelberger, Lloyd Edward, Jr.

At sufficiently high temperatures and densities quarks and gluons exist in a deconfined state called Quark Gluon Plasma (QGP). QGP existed in the Universe shortly after the Big Bang, and today is created in accelerator based experiments which collide heavy nuclei at high energies. Results from these experiments point to a hot, dense and strongly interacting state of deconfined quarks and gluons. The study of heavy flavor probes (those originating from c and b quarks) is an active area of research in heavy ion collisions. Heavy quarks are produced in the initial hard scatterings of collisions and thus are sensitive to the entire evolution of the medium. They also potentially have different sensitivity to medium induced energy loss compared to light flavors. This dissertation investigates the interactions of heavy flavor quarks with the medium by studying correlations between electrons from heavy flavor decays and hadrons. At high transverse momentum, the direction of the electron is highly correlated with the direction of the parent heavy flavor meson. We look for evidence of energy loss in the QGP as well as jet induced effects on the medium. We present electron-hadron correlations from Au+Au collisions in a wide range of centrality bins as well as correlations from p+p. The datasets used are the best currently available due to high statistics and low material in the detector. We also investigate the dependence on the orientation of the trigger particle to the event plane to look for path length dependent effects on the correlation as well as non-flow contributions to electron electron v2.

Heavy and light hadron production and D-hadron correlation in relativistic heavy-ion collisions

DOE PAGES

Cao, Shanshan; Luo, Tan; He, Yayun; ...

2017-09-25

We establish a linear Boltzmann transport (LBT) model coupled to hydrodynamical background to study hard parton evolution in heavy-ion collisions. Both elastic and inelastic scatterings are included in our calculations; and heavy and light flavor partons are treated on the same footing. Within this LBT model, we provide good descriptions of heavy and light hadron suppression and anisotropic flow in heavy-ion collisions. Angular correlation functions between heavy and light flavor hadrons are studied for the first time and shown able to quantify not only the amount of heavy quark energy loss, but also how the parton energy is re-distributed inmore » parton showers.« less

Heavy and light hadron production and D-hadron correlation in relativistic heavy-ion collisions

DOE Office of Scientific and Technical Information (OSTI.GOV)

Cao, Shanshan; Luo, Tan; He, Yayun

We establish a linear Boltzmann transport (LBT) model coupled to hydrodynamical background to study hard parton evolution in heavy-ion collisions. Both elastic and inelastic scatterings are included in our calculations; and heavy and light flavor partons are treated on the same footing. Within this LBT model, we provide good descriptions of heavy and light hadron suppression and anisotropic flow in heavy-ion collisions. Angular correlation functions between heavy and light flavor hadrons are studied for the first time and shown able to quantify not only the amount of heavy quark energy loss, but also how the parton energy is re-distributed inmore » parton showers.« less

Open Heavy Flavor and Quarkonia Results at RHIC

DOE Office of Scientific and Technical Information (OSTI.GOV)

Nouicer, Rachid

RHIC experiments carry out a comprehensive physics program which studies open heavy flavor and quarkonium production in relativistic heavy-ion collisions. The discovery at RHIC of large high-pT suppression and flow of electrons from heavy quarks flavors have altered our view of the hot and dense matter formed in central Au + Au collisions at √S NN = 200 GeV. These results suggest a large energy loss and flow of heavy quarks in the hot, dense matter. In recent years, the RHIC experiments upgraded the detectors; (1) PHENIX Collaboration installed silicon vertex tracker (VTX) at mid-rapidity region and forward silicon vertexmore » tracker (FVTX) at the forward rapidity region, and (2) STAR Collaboration installed the heavy flavor tracker (HFT) and the muon telescope detector (MTD) both at the mid-rapidity region. With these new upgrades, both experiments have collected large data samples. These new detectors enhance the capability of heavy flavor measurements via precision tracking. The PHENIX experiments established measurements of ψ(1S) and ψ(2S) production as a function of system size, p + p, p + Al, p + Au, and 3He + Au collisions at √S NN = 200 GeV. In p/ 3He + A collisions at forward rapidity, we observe no difference in the ψ(2S)/ψ(1S) ratio relative to p + p collisions. At backward rapidity, where the comoving particle density is higher, we find that the ψ(2S) is preferentially suppressed by a factor of two. STAR Collaboration presents the first J/ψ and Υ measurements in the di-muon decay channel in Au + Au collisions at GeV at mid-rapidity at RHIC. Here, we observe clear J/ψ RAA suppression and qualitatively well described by transport models simultaneously accounting for dissociation and regeneration processes.« less

Open Heavy Flavor and Quarkonia Results at RHIC

NASA Astrophysics Data System (ADS)

Nouicer, Rachid

2017-12-01

RHIC experiments carry out a comprehensive physics program which studies open heavy flavor and quarkonium production in relativistic heavy-ion collisions. The discovery at RHIC of large high-pT suppression and flow of electrons from heavy quarks flavors have altered our view of the hot and dense matter formed in central Au + Au collisions at GeV. These results suggest a large energy loss and flow of heavy quarks in the hot, dense matter. In recent years, the RHIC experiments upgraded the detectors; (1) PHENIX Collaboration installed silicon vertex tracker (VTX) at mid-rapidity region and forward silicon vertex tracker (FVTX) at the forward rapidity region, and (2) STAR Collaboration installed the heavy flavor tracker (HFT) and the muon telescope detector (MTD) both at the mid-rapidity region. With these new upgrades, both experiments have collected large data samples. These new detectors enhance the capability of heavy flavor measurements via precision tracking. The PHENIX experiments established measurements of ψ(1S) and ψ(2S) production as a function of system size, p + p, p + Al, p + Au, and 3He + Au collisions at GeV. In p/3He + A collisions at forward rapidity, we observe no difference in the ψ(2S)/ψ(1S) ratio relative to p + p collisions. At backward rapidity, where the comoving particle density is higher, we find that the ψ(2S) is preferentially suppressed by a factor of two. STAR Collaboration presents the first J/ψ and ϒ measurements in the di-muon decay channel in Au + Au collisions at GeV at mid-rapidity at RHIC. We observe clear J/ψ RAA suppression and qualitatively well described by transport models simultaneously accounting for dissociation and regeneration processes.

Open Heavy Flavor and Quarkonia Results at RHIC

DOE PAGES

Nouicer, Rachid

2017-12-05

RHIC experiments carry out a comprehensive physics program which studies open heavy flavor and quarkonium production in relativistic heavy-ion collisions. The discovery at RHIC of large high-pT suppression and flow of electrons from heavy quarks flavors have altered our view of the hot and dense matter formed in central Au + Au collisions at √S NN = 200 GeV. These results suggest a large energy loss and flow of heavy quarks in the hot, dense matter. In recent years, the RHIC experiments upgraded the detectors; (1) PHENIX Collaboration installed silicon vertex tracker (VTX) at mid-rapidity region and forward silicon vertexmore » tracker (FVTX) at the forward rapidity region, and (2) STAR Collaboration installed the heavy flavor tracker (HFT) and the muon telescope detector (MTD) both at the mid-rapidity region. With these new upgrades, both experiments have collected large data samples. These new detectors enhance the capability of heavy flavor measurements via precision tracking. The PHENIX experiments established measurements of ψ(1S) and ψ(2S) production as a function of system size, p + p, p + Al, p + Au, and 3He + Au collisions at √S NN = 200 GeV. In p/ 3He + A collisions at forward rapidity, we observe no difference in the ψ(2S)/ψ(1S) ratio relative to p + p collisions. At backward rapidity, where the comoving particle density is higher, we find that the ψ(2S) is preferentially suppressed by a factor of two. STAR Collaboration presents the first J/ψ and Υ measurements in the di-muon decay channel in Au + Au collisions at GeV at mid-rapidity at RHIC. Here, we observe clear J/ψ RAA suppression and qualitatively well described by transport models simultaneously accounting for dissociation and regeneration processes.« less

Heavy-quark production and elliptic flow in Au+Au collisions at √s NN=62.4 GeV

DOE PAGES

Adare, A.

2015-04-28

In this study, we present measurements of electrons and positrons from the semileptonic decays of heavy-flavor hadrons at midrapidity (|y|< 0.35) in Au+Au collisions at √s NN = 62.4 GeV. The data were collected in 2010 by the PHENIX experiment that included the new hadron-blind detector. The invariant yield of electrons from heavy-flavor decays is measured as a function of transverse momentum in the range 1 < p e T < 5 GeV/c. The invariant yield per binary collision is slightly enhanced above the p+p reference in Au+Au 0%–20%, 20%–40%, and 40%–60% centralities at a comparable level. At this lowmore » beam energy this may be a result of the interplay between initial-state Cronin effects, final-state flow, and energy loss in medium. The v₂ of electrons from heavy-flavor decays is nonzero when averaged between 1.3 < p e T < 2.5 GeV/c for 0%–40% centrality collisions at √s NN = 62.4 GeV. For 20%–40% centrality collisions, the v₂ at √s NN = 62.4 GeV is smaller than that for heavy-flavor decays at √s NN = 200 GeV. The v₂ of the electrons from heavy-flavor decay at the lower beam energy is also smaller than v₂ for pions. Both results indicate that the heavy-quarks interact with the medium formed in these collisions, but they may not be at the same level of thermalization with the medium as observed at √s NN = 200 GeV.« less

Heavy-quark production and elliptic flow in Au + Au collisions at √{sN N}=62.4 GeV

NASA Astrophysics Data System (ADS)

Adare, A.; Aidala, C.; Ajitanand, N. N.; Akiba, Y.; Akimoto, R.; Al-Ta'Ani, H.; Alexander, J.; Angerami, A.; Aoki, K.; Apadula, N.; Aramaki, Y.; Asano, H.; Aschenauer, E. C.; Atomssa, E. T.; Awes, T. C.; Azmoun, B.; Babintsev, V.; Bai, M.; Bannier, B.; Barish, K. N.; Bassalleck, B.; Bathe, S.; Baublis, V.; Baumgart, S.; Bazilevsky, A.; Belmont, R.; Berdnikov, A.; Berdnikov, Y.; Bing, X.; Blau, D. S.; Bok, J. S.; Boyle, K.; Brooks, M. L.; Buesching, H.; Bumazhnov, V.; Butsyk, S.; Campbell, S.; Castera, P.; Chen, C.-H.; Chi, C. Y.; Chiu, M.; Choi, I. J.; Choi, J. B.; Choi, S.; Choudhury, R. K.; Christiansen, P.; Chujo, T.; Chvala, O.; Cianciolo, V.; Citron, Z.; Cole, B. A.; Connors, M.; Csanád, M.; Csörgő, T.; Dairaku, S.; Datta, A.; Daugherity, M. S.; David, G.; Denisov, A.; Deshpande, A.; Desmond, E. J.; Dharmawardane, K. V.; Dietzsch, O.; Ding, L.; Dion, A.; Donadelli, M.; Drapier, O.; Drees, A.; Drees, K. A.; Durham, J. M.; Durum, A.; D'Orazio, L.; Edwards, S.; Efremenko, Y. V.; Engelmore, T.; Enokizono, A.; Esumi, S.; Eyser, K. O.; Fadem, B.; Fields, D. E.; Finger, M.; Finger, M.; Fleuret, F.; Fokin, S. L.; Frantz, J. E.; Franz, A.; Frawley, A. D.; Fukao, Y.; Fusayasu, T.; Gainey, K.; Gal, C.; Garishvili, A.; Garishvili, I.; Glenn, A.; Gong, X.; Gonin, M.; Goto, Y.; Granier de Cassagnac, R.; Grau, N.; Greene, S. V.; Grosse Perdekamp, M.; Gunji, T.; Guo, L.; Gustafsson, H.-Å.; Hachiya, T.; Haggerty, J. S.; Hahn, K. I.; Hamagaki, H.; Hanks, J.; Hashimoto, K.; Haslum, E.; Hayano, R.; He, X.; Hemmick, T. K.; Hester, T.; Hill, J. C.; Hollis, R. S.; Homma, K.; Hong, B.; Horaguchi, T.; Hori, Y.; Huang, S.; Ichihara, T.; Iinuma, H.; Ikeda, Y.; Imrek, J.; Inaba, M.; Iordanova, A.; Isenhower, D.; Issah, M.; Ivanishchev, D.; Jacak, B. V.; Javani, M.; Jia, J.; Jiang, X.; Johnson, B. M.; Joo, K. S.; Jouan, D.; Jumper, D. S.; Kamin, J.; Kaneti, S.; Kang, B. H.; Kang, J. H.; Kang, J. S.; Kapustinsky, J.; Karatsu, K.; Kasai, M.; Kawall, D.; Kazantsev, A. V.; Kempel, T.; Khanzadeev, A.; Kijima, K. M.; Kim, B. I.; Kim, C.; Kim, D. J.; Kim, E.-J.; Kim, H. J.; Kim, K.-B.; Kim, Y.-J.; Kim, Y. K.; Kinney, E.; Kiss, Á.; Kistenev, E.; Klatsky, J.; Kleinjan, D.; Kline, P.; Komatsu, Y.; Komkov, B.; Koster, J.; Kotchetkov, D.; Kotov, D.; Král, A.; Krizek, F.; Kunde, G. J.; Kurita, K.; Kurosawa, M.; Kwon, Y.; Kyle, G. S.; Lacey, R.; Lai, Y. S.; Lajoie, J. G.; Lebedev, A.; Lee, B.; Lee, D. M.; Lee, J.; Lee, K. B.; Lee, K. S.; Lee, S. H.; Lee, S. R.; Leitch, M. J.; Leite, M. A. L.; Leitgab, M.; Lewis, B.; Lim, S. H.; Linden Levy, L. A.; Liu, M. X.; Love, B.; Maguire, C. F.; Makdisi, Y. I.; Makek, M.; Manion, A.; Manko, V. I.; Mannel, E.; Masumoto, S.; McCumber, M.; McGaughey, P. L.; McGlinchey, D.; McKinney, C.; Mendoza, M.; Meredith, B.; Miake, Y.; Mibe, T.; Mignerey, A. C.; Milov, A.; Mishra, D. K.; Mitchell, J. T.; Miyachi, Y.; Miyasaka, S.; Mohanty, A. K.; Moon, H. J.; Morrison, D. P.; Motschwiller, S.; Moukhanova, T. V.; Murakami, T.; Murata, J.; Nagae, T.; Nagamiya, S.; Nagle, J. L.; Nagy, M. I.; Nakagawa, I.; Nakamiya, Y.; Nakamura, K. R.; Nakamura, T.; Nakano, K.; Nattrass, C.; Nederlof, A.; Nihashi, M.; Nouicer, R.; Novitzky, N.; Nyanin, A. S.; O'Brien, E.; Ogilvie, C. A.; Okada, K.; Oskarsson, A.; Ouchida, M.; Ozawa, K.; Pak, R.; Pantuev, V.; Papavassiliou, V.; Park, B. H.; Park, I. H.; Park, S. K.; Pate, S. F.; Patel, L.; Pei, H.; Peng, J.-C.; Pereira, H.; Peressounko, D. Yu.; Petti, R.; Pinkenburg, C.; Pisani, R. P.; Proissl, M.; Purschke, M. L.; Qu, H.; Rak, J.; Ravinovich, I.; Read, K. F.; Reynolds, D.; Riabov, V.; Riabov, Y.; Richardson, E.; Riveli, N.; Roach, D.; Roche, G.; Rolnick, S. D.; Rosati, M.; Sahlmueller, B.; Saito, N.; Sakaguchi, T.; Samsonov, V.; Sano, M.; Sarsour, M.; Sawada, S.; Sedgwick, K.; Seidl, R.; Sen, A.; Seto, R.; Sharma, D.; Shein, I.; Shibata, T.-A.; Shigaki, K.; Shimomura, M.; Shoji, K.; Shukla, P.; Sickles, A.; Silva, C. L.; Silvermyr, D.; Sim, K. S.; Singh, B. K.; Singh, C. P.; Singh, V.; Slunečka, M.; Soltz, R. A.; Sondheim, W. E.; Sorensen, S. P.; Soumya, M.; Sourikova, I. V.; Stankus, P. W.; Stenlund, E.; Stepanov, M.; Ster, A.; Stoll, S. P.; Sugitate, T.; Sukhanov, A.; Sun, J.; Sziklai, J.; Takagui, E. M.; Takahara, A.; Taketani, A.; Tanaka, Y.; Taneja, S.; Tanida, K.; Tannenbaum, M. J.; Tarafdar, S.; Taranenko, A.; Tennant, E.; Themann, H.; Todoroki, T.; Tomášek, L.; Tomášek, M.; Torii, H.; Towell, R. S.; Tserruya, I.; Tsuchimoto, Y.; Tsuji, T.; Vale, C.; van Hecke, H. W.; Vargyas, M.; Vazquez-Zambrano, E.; Veicht, A.; Velkovska, J.; Vértesi, R.; Virius, M.; Vossen, A.; Vrba, V.; Vznuzdaev, E.; Wang, X. R.; Watanabe, D.; Watanabe, K.; Watanabe, Y.; Watanabe, Y. S.; Wei, F.; Wei, R.; Whitaker, S.; White, S. N.; Winter, D.; Wolin, S.; Woody, C. L.; Wysocki, M.; Yamaguchi, Y. L.; Yang, R.; Yanovich, A.; Ying, J.; Yokkaichi, S.; You, Z.; Younus, I.; Yushmanov, I. E.; Zajc, W. A.; Zelenski, A.; Phenix Collaboration

2015-04-01

We present measurements of electrons and positrons from the semileptonic decays of heavy-flavor hadrons at midrapidity (|y |< 0.35) in Au +Au collisions at √{sN N}=62.4 GeV. The data were collected in 2010 by the PHENIX experiment that included the new hadron-blind detector. The invariant yield of electrons from heavy-flavor decays is measured as a function of transverse momentum in the range 1

Review of physics results from the Tevatron: Heavy flavor physics

DOE PAGES

Lewis, Jonathan; van Kooten, Rick

2015-02-28

In this study, we present a review of heavy flavor physics results from the CDF and DØ Collaborations operating at the Fermilab Tevatron Collider. A summary of results from Run 1 is included, but we concentrate on legacy results of charm and b physics from Run 2, including results up to Summer 2014.

Heavy-flavor parton distributions without heavy-flavor matching prescriptions

NASA Astrophysics Data System (ADS)

Bertone, Valerio; Glazov, Alexandre; Mitov, Alexander; Papanastasiou, Andrew S.; Ubiali, Maria

2018-04-01

We show that the well-known obstacle for working with the zero-mass variable flavor number scheme, namely, the omission of O(1) mass power corrections close to the conventional heavy flavor matching point (HFMP) μ b = m, can be easily overcome. For this it is sufficient to take advantage of the freedom in choosing the position of the HFMP. We demonstrate that by choosing a sufficiently large HFMP, which could be as large as 10 times the mass of the heavy quark, one can achieve the following improvements: 1) above the HFMP the size of missing power corrections O(m) is restricted by the value of μ b and, therefore, the error associated with their omission can be made negligible; 2) additional prescriptions for the definition of cross-sections are not required; 3) the resummation accuracy is maintained and 4) contrary to the common lore we find that the discontinuity of α s and pdfs across thresholds leads to improved continuity in predictions for observables. We have considered a large set of proton-proton and electron-proton collider processes, many through NNLO QCD, that demonstrate the broad applicability of our proposal.

Elliptic Flow Study of Charmed Mesons in 200 GeV Au+Au Collisions at the Relativistic Heavy Ion Collider

NASA Astrophysics Data System (ADS)

Hamad, Ayman

Quantum Chromodynamics (QCD), the theory of the strong interaction between quarks and gluons, predicts that at extreme conditions of high temperature and/or density, quarks and gluons are no longer confined within individual hadrons. This new deconfined state of quarks and gluons is called Quark-Gluon Plasma (QGP). The Universe was in this QGP state a few microseconds after the Big Bang. The Relativistic Heavy Ion Collider (RHIC) at Brookhaven National Laboratory (BNL) on Long Island, NY was built to create and study the properties of QGP. Due to their heavy masses, quarks with heavy flavor (charm and bottom) are mainly created during the early, energetic stages of the collisions. Heavy flavor is considered to be a unique probe for QGP studies, since it propagates through all phases of a collision, and is affected by the hot and dense medium throughout its evolution. Initial studies, via indirect reconstruction of heavy flavor using their decay electrons, indicated a much higher energy loss by these quarks compared to model predictions, with a magnitude comparable to that of light quarks. Mesons such as D0 could provide information about the interaction of heavy quarks with the surrounding medium through measurements such as elliptic flow. Such data help constrain the transport parameters of the QGP medium and reveal its degree of thermalization. Because heavy hadrons have a low production yield and short lifetime (e.g. ct = 120mum for D0), it is very challenging to obtain accurate measurements of open heavy flavor in heavy-ion collisions, especially since the collisions also produce large quantities of light-flavor particles. Also due to their short lifetime, it is difficult to distinguish heavy-flavor decay vertices from the primary collision vertex; one needs a very high precision vertex detector in order to separate and reconstruct the decay of the heavy flavor particles in the presence of thousands of other particles produced in each collision. The STAR collaboration built a new micro-vertex detector and installed it in the experiment in 2014. This state-of-the-art silicon pixel technology is named the Heavy Flavor Tracker (HFT). The HFT was designed in order to perform direct topological reconstruction of the weak decay products from hadrons that include a heavy quark. The HFT consists of four layers of silicon, and it improves the track pointing resolution of the STAR experiment from a few mm to around 30 mum for charged pions at a momentum of 1 GeV/c. In this dissertation, I focus on one of the main goals of the HFT detector, which is to study the elliptic flow v2 (a type of azimuthal anisotropy) for D0 mesons in Au+Au collisions at vsNN = 200 GeV. My analysis is based on the 2014 data set (about 1.2 billion collisions covering all impact parameters) that include data from the HFT detector. There are two new and unique analysis elements used in this dissertation. First, I performed the analysis using a Kalman filter algorithm to reconstruct the charmed-meson candidates. The standard reconstruction is via a simple helix-swim method. The advantage of using the Kalman algorithm is in the use of the full error matrix of each track in the vertex estimation and reconstruction of the properties of the heavy-flavor parent particle. Second, I also used the Tool for Multivariate Analysis (TMVA), a ROOT-environment tool, to its full potential for signal significance optimization, instead of the previous approach based on a set of fixed cuts for separating signal from background. This dissertation presents the elliptic component (v2) of azimuthal anisotropy of D0 mesons as a function of transverse momentum, pT. The centrality (impact parameter) dependence of D0 v2(pT) is also studied. Results are compared with similar studies involving light quarks, and with the predictions of several theoretical models.

Flavor Physics in the Quark Sector

DOE Office of Scientific and Technical Information (OSTI.GOV)

Antonelli, Mario; /Frascati; Asner, David Mark

2010-08-26

In the past decade, one of the major challenges of particle physics has been to gain an in-depth understanding of the role of quark flavor. In this time frame, measurements and the theoretical interpretation of their results have advanced tremendously. A much broader understanding of flavor particles has been achieved, apart from their masses and quantum numbers, there now exist detailed measurements of the characteristics of their interactions allowing stringent tests of Standard Model predictions. Among the most interesting phenomena of flavor physics is the violation of the CP symmetry that has been subtle and difficult to explore. In themore » past, observations of CP violation were confined to neutral K mesons, but since the early 1990s, a large number of CP-violating processes have been studied in detail in neutral B mesons. In parallel, measurements of the couplings of the heavy quarks and the dynamics for their decays in large samples of K,D, and B mesons have been greatly improved in accuracy and the results are being used as probes in the search for deviations from the Standard Model. In the near future, there will be a transition from the current to a new generation of experiments, thus a review of the status of quark flavor physics is timely. This report is the result of the work of the physicists attending the 5th CKM workshop, hosted by the University of Rome 'La Sapienza', September 9-13, 2008. It summarizes the results of the current generation of experiments that is about to be completed and it confronts these results with the theoretical understanding of the field which has greatly improved in the past decade.« less

Quark fragmentation into spin-triplet S -wave quarkonium

DOE PAGES

Bodwin, Geoffrey T.; Chung, Hee Sok; Kim, U-Rae; ...

2015-04-08

We compute fragmentation functions for a quark to fragment to a quarkonium through an S-wave spin-triplet heavy quark-antiquark pair. We consider both color-singlet and color-octet heavy quark-antiquark (Q (Q) over bar) pairs. We give results for the case in which the fragmenting quark and the quark that is a constituent of the quarkonium have different flavors and for the case in which these quarks have the same flavors. Our results for the sum over all spin polarizations of the Q (Q) over bar pairs confirm previous results. Our results for longitudinally polarized Q (Q) over bar pairs agree with previousmore » calculations for the same flavor cases and correct an error in a previous calculation for the different-flavor case.« less

Matrix elements of Δ B =0 operators in heavy hadron chiral perturbation theory

NASA Astrophysics Data System (ADS)

Lee, Jong-Wan

2015-05-01

We study the light-quark mass and spatial volume dependence of the matrix elements of Δ B =0 four-quark operators relevant for the determination of Vu b and the lifetime ratios of single-b hadrons. To this end, one-loop diagrams are computed in the framework of heavy hadron chiral perturbation theory with partially quenched formalism for three light-quark flavors in the isospin limit; flavor-connected and -disconnected diagrams are carefully analyzed. These calculations include the leading light-quark flavor and heavy-quark spin symmetry breaking effects in the heavy hadron spectrum. Our results can be used in the chiral extrapolation of lattice calculations of the matrix elements to the physical light-quark masses and to infinite volume. To provide insight on such chiral extrapolation, we evaluate the one-loop contributions to the matrix elements containing external Bd, Bs mesons and Λb baryon in the QCD limit, where sea and valence quark masses become equal. In particular, we find that the matrix elements of the λ3 flavor-octet operators with an external Bd meson receive the contributions solely from connected diagrams in which current lattice techniques are capable of precise determination of the matrix elements. Finite volume effects are at most a few percent for typical lattice sizes and pion masses.

B-meson anomalies and Higgs physics in flavored U(1)' model

NASA Astrophysics Data System (ADS)

Bian, Ligong; Lee, Hyun Min; Park, Chan Beom

2018-04-01

We consider a simple extension of the Standard Model with flavor-dependent U(1)', that has been proposed to explain some of B-meson anomalies recently reported at LHCb. The U(1)' charge is chosen as a linear combination of anomaly-free B_3-L_3 and L_μ -L_τ . In this model, the flavor structure in the SM is restricted due to flavor-dependent U(1)' charges, in particular, quark mixings are induced by a small vacuum expectation value of the extra Higgs doublet. As a result, it is natural to get sizable flavor-violating Yukawa couplings of heavy Higgs bosons involving the bottom quark. In this article, we focus on the phenomenology of the Higgs sector of the model including extra Higgs doublet and singlet scalars. We impose various bounds on the extended Higgs sector from Higgs and electroweak precision data, B-meson mixings and decays as well as unitarity and stability bounds, then discuss the productions and decays of heavy Higgs bosons at the LHC.

New flavor production in. gamma. ,. mu. ,. nu. , and hadron beams. [Review

DOE Office of Scientific and Technical Information (OSTI.GOV)

Wojcicki, S.

1980-01-01

During the last few years the main emphasis in the study of heavy particle production (mainly charm) by means other than e/sup +/e/sup -/ annihilation has been on the production mechanisms. This review concentrates mainly on the production data in ..gamma.., ..mu.., ..nu.., and hadron beams. The heavy flavor searches divide themselves naturally into three categories, each one characterized by its own peculiar advantages and shortcomings; these are summarized briefly. Then the following topics are taken up: charm production by hadrons (central production, forward production - ..lambda../sub c/ and D production, anomalies and discrepancies), charm production by photons and muons,more » new flavor production by neutrinos, status of heavier flavors, and production bound flavors (eta/sub c/ search, UPSILON muoproduction, J/psi and UPSILON hadroproduction, J/psi muoproduction). In his outlook for the future, the author presents a few words concerning the status of detectors: emulsions, high-resolution streamer chambers, high-resolution bubble chambers, and solid-state detectors. 83 references, 36 figures, 4 tables. (RWR)« less

Measurement of WW and WZ production in the lepton plus heavy flavor jets final state at CDF

DOE Office of Scientific and Technical Information (OSTI.GOV)

Leone, Sandra

We present the CDF measurement of the diboson WW and WZ production cross section in a final state consistent with leptonic W decay and jets originating from heavy flavor quarks, based on the full Tevatron Run II dataset. The analysis of the di–jet invariant mass spectrum allows the observation of 3.7 sigma evidence for the combined production processes of either WW or WZ bosons. The different heavy flavor decay pattern of the W and Z bosons and the analysis of the secondary–decay vertex properties allow to independently measure the WW and WZ production cross section in a hadronic final state.more » The measured cross sections are consistent with the standard model predictions and correspond to signal significances of 2.9 and 2.1 sigma for WW and WZ production, respectively.« less

The role of top in heavy flavor physics

DOE Office of Scientific and Technical Information (OSTI.GOV)

Hewett, J.L.

1997-01-01

The implications of the massive top quark on heavy flavor transitions are explored. We review the generation of quark masses and mixings and the determination techniques, and present the status of the elements of the weak mixing matrix. Purely leptonic decays of heavy mesons are briefly summarized. We present a general introduction to flavor changing neutral currents and an extensive summary of radiative and other rare decay modes. The physics of neutral meson mixing is reviewed and applied to each meson system. We describe the phenomenology of CP violation and how it may be measured in meson decays. Standard Modelmore » predictions are given in each case and the effects of physics beyond the Standard Model are also discussed. Throughout, we contrast these transitions in the K and B meson systems to those in the D meson and top-quark sectors.« less

Search for a heavy right-handed W boson and a heavy neutrino in events with two same-flavor leptons and two jets at √{s}=13 TeV

NASA Astrophysics Data System (ADS)

Sirunyan, A. M.; Tumasyan, A.; Adam, W.; Ambrogi, F.; Asilar, E.; Bergauer, T.; Brandstetter, J.; Brondolin, E.; Dragicevic, M.; Erö, J.; Escalante Del Valle, A.; Flechl, M.; Friedl, M.; Frühwirth, R.; Ghete, V. M.; Grossmann, J.; Hrubec, J.; Jeitler, M.; König, A.; Krammer, N.; Krätschmer, I.; Liko, D.; Madlener, T.; Mikulec, I.; Pree, E.; Rad, N.; Rohringer, H.; Schieck, J.; Schöfbeck, R.; Spanring, M.; Spitzbart, D.; Taurok, A.; Waltenberger, W.; Wittmann, J.; Wulz, C.-E.; Zarucki, M.; Chekhovsky, V.; Mossolov, V.; Suarez Gonzalez, J.; De Wolf, E. A.; Di Croce, D.; Janssen, X.; Lauwers, J.; Pieters, M.; Van De Klundert, M.; Van Haevermaet, H.; Van Mechelen, P.; Van Remortel, N.; Abu Zeid, S.; Blekman, F.; D'Hondt, J.; De Bruyn, I.; De Clercq, J.; Deroover, K.; Flouris, G.; Lontkovskyi, D.; Lowette, S.; Marchesini, I.; Moortgat, S.; Moreels, L.; Python, Q.; Skovpen, K.; Tavernier, S.; Van Doninck, W.; Van Mulders, P.; Van Parijs, I.; Beghin, D.; Bilin, B.; Brun, H.; Clerbaux, B.; De Lentdecker, G.; Delannoy, H.; Dorney, B.; Fasanella, G.; Favart, L.; Goldouzian, R.; Grebenyuk, A.; Kalsi, A. K.; Lenzi, T.; Luetic, J.; Seva, T.; Starling, E.; Vander Velde, C.; Vanlaer, P.; Vannerom, D.; Yonamine, R.; Cornelis, T.; Dobur, D.; Fagot, A.; Gul, M.; Khvastunov, I.; Poyraz, D.; Roskas, C.; Trocino, D.; Tytgat, M.; Verbeke, W.; Vermassen, B.; Vit, M.; Zaganidis, N.; Bakhshiansohi, H.; Bondu, O.; Brochet, S.; Bruno, G.; Caputo, C.; Caudron, A.; David, P.; De Visscher, S.; Delaere, C.; Delcourt, M.; Francois, B.; Giammanco, A.; Krintiras, G.; Lemaitre, V.; Magitteri, A.; Mertens, A.; Musich, M.; Piotrzkowski, K.; Quertenmont, L.; Saggio, A.; Marono, M. Vidal; Wertz, S.; Zobec, J.; Aldá Júnior, W. L.; Alves, F. L.; Alves, G. A.; Brito, L.; Correia Silva, G.; Hensel, C.; Moraes, A.; Pol, M. E.; Rebello Teles, P.; Belchior Batista Das Chagas, E.; Carvalho, W.; Chinellato, J.; Coelho, E.; Da Costa, E. M.; Da Silveira, G. G.; De Jesus Damiao, D.; Fonseca De Souza, S.; Malbouisson, H.; Medina Jaime, M.; Melo De Almeida, M.; Mora Herrera, C.; Mundim, L.; Nogima, H.; Sanchez Rosas, L. J.; Santoro, A.; Sznajder, A.; Thiel, M.; Tonelli Manganote, E. J.; Torres Da Silva De Araujo, F.; Vilela Pereira, A.; Ahuja, S.; Bernardes, C. A.; Calligaris, L.; Fernandez Perez Tomei, T. R.; Gregores, E. M.; Mercadante, P. G.; Novaes, S. F.; Padula, Sandra S.; Romero Abad, D.; Ruiz Vargas, J. C.; Aleksandrov, A.; Hadjiiska, R.; Iaydjiev, P.; Marinov, A.; Misheva, M.; Rodozov, M.; Shopova, M.; Sultanov, G.; Dimitrov, A.; Litov, L.; Pavlov, B.; Petkov, P.; Fang, W.; Gao, X.; Yuan, L.; Ahmad, M.; Bian, J. G.; Chen, G. M.; Chen, H. S.; Chen, M.; Chen, Y.; Jiang, C. H.; Leggat, D.; Liao, H.; Liu, Z.; Romeo, F.; Shaheen, S. M.; Spiezia, A.; Tao, J.; Wang, C.; Wang, Z.; Yazgan, E.; Zhang, H.; Zhao, J.; Ban, Y.; Chen, G.; Li, J.; Li, Q.; Liu, S.; Mao, Y.; Qian, S. J.; Wang, D.; Xu, Z.; Wang, Y.; Avila, C.; Cabrera, A.; Carrillo Montoya, C. A.; Chaparro Sierra, L. F.; Florez, C.; González Hernández, C. F.; Segura Delgado, M. A.; Courbon, B.; Godinovic, N.; Lelas, D.; Puljak, I.; Ribeiro Cipriano, P. M.; Sculac, T.; Antunovic, Z.; Kovac, M.; Brigljevic, V.; Ferencek, D.; Kadija, K.; Mesic, B.; Starodumov, A.; Susa, T.; Ather, M. W.; Attikis, A.; Mavromanolakis, G.; Mousa, J.; Nicolaou, C.; Ptochos, F.; Razis, P. A.; Rykaczewski, H.; Finger, M.; Finger, M.; Carrera Jarrin, E.; Assran, Y.; Elgammal, S.; Khalil, S.; Bhowmik, S.; Dewanjee, R. K.; Kadastik, M.; Perrini, L.; Raidal, M.; Veelken, C.; Eerola, P.; Kirschenmann, H.; Pekkanen, J.; Voutilainen, M.; Havukainen, J.; Heikkilä, J. K.; Järvinen, T.; Karimäki, V.; Kinnunen, R.; Lampén, T.; Lassila-Perini, K.; Laurila, S.; Lehti, S.; Lindén, T.; Luukka, P.; Mäenpää, T.; Siikonen, H.; Tuominen, E.; Tuominiemi, J.; Tuuva, T.; Besancon, M.; Couderc, F.; Dejardin, M.; Denegri, D.; Faure, J. L.; Ferri, F.; Ganjour, S.; Ghosh, S.; Givernaud, A.; Gras, P.; Hamel de Monchenault, G.; Jarry, P.; Leloup, C.; Locci, E.; Machet, M.; Malcles, J.; Negro, G.; Rander, J.; Rosowsky, A.; Sahin, M. Ö.; Titov, M.; Abdulsalam, A.; Amendola, C.; Antropov, I.; Baffioni, S.; Beaudette, F.; Busson, P.; Cadamuro, L.; Charlot, C.; Granier de Cassagnac, R.; Jo, M.; Kucher, I.; Lisniak, S.; Lobanov, A.; Martin Blanco, J.; Nguyen, M.; Ochando, C.; Ortona, G.; Paganini, P.; Pigard, P.; Salerno, R.; Sauvan, J. B.; Sirois, Y.; Stahl Leiton, A. G.; Yilmaz, Y.; Zabi, A.; Zghiche, A.; Agram, J.-L.; Andrea, J.; Bloch, D.; Brom, J.-M.; Chabert, E. C.; Collard, C.; Conte, E.; Coubez, X.; Drouhin, F.; Fontaine, J.-C.; Gelé, D.; Goerlach, U.; Jansová, M.; Juillot, P.; Le Bihan, A.-C.; Tonon, N.; Van Hove, P.; Gadrat, S.; Beauceron, S.; Bernet, C.; Boudoul, G.; Chanon, N.; Chierici, R.; Contardo, D.; Depasse, P.; El Mamouni, H.; Fay, J.; Finco, L.; Gascon, S.; Gouzevitch, M.; Grenier, G.; Ille, B.; Lagarde, F.; Laktineh, I. B.; Lattaud, H.; Lethuillier, M.; Mirabito, L.; Pequegnot, A. L.; Perries, S.; Popov, A.; Sordini, V.; Vander Donckt, M.; Viret, S.; Zhang, S.; Toriashvili, T.; Tsamalaidze, Z.; Autermann, C.; Feld, L.; Kiesel, M. K.; Klein, K.; Lipinski, M.; Preuten, M.; Rauch, M. P.; Schomakers, C.; Schulz, J.; Teroerde, M.; Wittmer, B.; Zhukov, V.; Albert, A.; Duchardt, D.; Endres, M.; Erdmann, M.; Erdweg, S.; Esch, T.; Fischer, R.; Güth, A.; Hebbeker, T.; Heidemann, C.; Hoepfner, K.; Knutzen, S.; Merschmeyer, M.; Meyer, A.; Millet, P.; Mukherjee, S.; Pook, T.; Radziej, M.; Reithler, H.; Rieger, M.; Scheuch, F.; Teyssier, D.; Thüer, S.; Flügge, G.; Kargoll, B.; Kress, T.; Künsken, A.; Müller, T.; Nehrkorn, A.; Nowack, A.; Pistone, C.; Pooth, O.; Stahl, A.; Aldaya Martin, M.; Arndt, T.; Asawatangtrakuldee, C.; Beernaert, K.; Behnke, O.; Behrens, U.; Bermúdez Martínez, A.; Bin Anuar, A. A.; Borras, K.; Botta, V.; Campbell, A.; Connor, P.; Contreras-Campana, C.; Costanza, F.; Danilov, V.; De Wit, A.; Diez Pardos, C.; Domínguez Damiani, D.; Eckerlin, G.; Eckstein, D.; Eichhorn, T.; Elwood, A.; Eren, E.; Gallo, E.; Garay Garcia, J.; Geiser, A.; Grados Luyando, J. M.; Grohsjean, A.; Gunnellini, P.; Guthoff, M.; Harb, A.; Hauk, J.; Hempel, M.; Jung, H.; Kasemann, M.; Keaveney, J.; Kleinwort, C.; Knolle, J.; Korol, I.; Krücker, D.; Lange, W.; Lelek, A.; Lenz, T.; Lipka, K.; Lohmann, W.; Mankel, R.; Melzer-Pellmann, I.-A.; Meyer, A. B.; Meyer, M.; Missiroli, M.; Mittag, G.; Mnich, J.; Mussgiller, A.; Pitzl, D.; Raspereza, A.; Savitskyi, M.; Saxena, P.; Shevchenko, R.; Stefaniuk, N.; Tholen, H.; Van Onsem, G. P.; Walsh, R.; Wen, Y.; Wichmann, K.; Wissing, C.; Zenaiev, O.; Aggleton, R.; Bein, S.; Blobel, V.; Centis Vignali, M.; Dreyer, T.; Garutti, E.; Gonzalez, D.; Haller, J.; Hinzmann, A.; Hoffmann, M.; Karavdina, A.; Kasieczka, G.; Klanner, R.; Kogler, R.; Kovalchuk, N.; Kurz, S.; Kutzner, V.; Lange, J.; Marconi, D.; Multhaup, J.; Niedziela, M.; Nowatschin, D.; Peiffer, T.; Perieanu, A.; Reimers, A.; Scharf, C.; Schleper, P.; Schmidt, A.; Schumann, S.; Schwandt, J.; Sonneveld, J.; Stadie, H.; Steinbrück, G.; Stober, F. M.; Stöver, M.; Troendle, D.; Usai, E.; Vanhoefer, A.; Vormwald, B.; Akbiyik, M.; Barth, C.; Baselga, M.; Baur, S.; Butz, E.; Caspart, R.; Chwalek, T.; Colombo, F.; De Boer, W.; Dierlamm, A.; Faltermann, N.; Freund, B.; Friese, R.; Giffels, M.; Harrendorf, M. A.; Hartmann, F.; Heindl, S. M.; Husemann, U.; Kassel, F.; Kudella, S.; Mildner, H.; Mozer, M. U.; Müller, Th.; Plagge, M.; Quast, G.; Rabbertz, K.; Schröder, M.; Shvetsov, I.; Sieber, G.; Simonis, H. J.; Ulrich, R.; Wayand, S.; Weber, M.; Weiler, T.; Williamson, S.; Wöhrmann, C.; Wolf, R.; Anagnostou, G.; Daskalakis, G.; Geralis, T.; Kyriakis, A.; Loukas, D.; Topsis-Giotis, I.; Karathanasis, G.; Kesisoglou, S.; Panagiotou, A.; Saoulidou, N.; Tziaferi, E.; Kousouris, K.; Papakrivopoulos, I.; Evangelou, I.; Foudas, C.; Gianneios, P.; Katsoulis, P.; Kokkas, P.; Mallios, S.; Manthos, N.; Papadopoulos, I.; Paradas, E.; Strologas, J.; Triantis, F. A.; Tsitsonis, D.; Csanad, M.; Filipovic, N.; Pasztor, G.; Surányi, O.; Veres, G. I.; Bencze, G.; Hajdu, C.; Horvath, D.; Hunyadi, Á.; Sikler, F.; Veszpremi, V.; Vesztergombi, G.; Vámi, T. Á.; Beni, N.; Czellar, S.; Karancsi, J.; Makovec, A.; Molnar, J.; Szillasi, Z.; Bartók, M.; Raics, P.; Trocsanyi, Z. L.; Ujvari, B.; Choudhury, S.; Komaragiri, J. R.; Bahinipati, S.; Mal, P.; Mandal, K.; Nayak, A.; Sahoo, D. K.; Swain, S. K.; Bansal, S.; Beri, S. B.; Bhatnagar, V.; Chauhan, S.; Chawla, R.; Dhingra, N.; Gupta, R.; Kaur, A.; Kaur, M.; Kaur, S.; Kumar, R.; Kumari, P.; Lohan, M.; Mehta, A.; Sharma, S.; Singh, J. B.; Walia, G.; Kumar, Ashok; Shah, Aashaq; Bhardwaj, A.; Choudhary, B. C.; Garg, R. B.; Keshri, S.; Kumar, A.; Malhotra, S.; Naimuddin, M.; Ranjan, K.; Sharma, R.; Bhardwaj, R.; Bhattacharya, R.; Bhattacharya, S.; Bhawandeep, U.; Bhowmik, D.; Dey, S.; Dutt, S.; Dutta, S.; Ghosh, S.; Majumdar, N.; Mondal, K.; Mukhopadhyay, S.; Nandan, S.; Purohit, A.; Rout, P. K.; Roy, A.; Roy Chowdhury, S.; Sarkar, S.; Sharan, M.; Singh, B.; Thakur, S.; Behera, P. K.; Chudasama, R.; Dutta, D.; Jha, V.; Kumar, V.; Mohanty, A. K.; Netrakanti, P. K.; Pant, L. M.; Shukla, P.; Topkar, A.; Aziz, T.; Dugad, S.; Mahakud, B.; Mitra, S.; Mohanty, G. B.; Sur, N.; Sutar, B.; Banerjee, S.; Bhattacharya, S.; Chatterjee, S.; Das, P.; Guchait, M.; Jain, Sa.; Kumar, S.; Maity, M.; Majumder, G.; Mazumdar, K.; Sahoo, N.; Sarkar, T.; Wickramage, N.; Chauhan, S.; Dube, S.; Hegde, V.; Kapoor, A.; Kothekar, K.; Pandey, S.; Rane, A.; Sharma, S.; Chenarani, S.; Eskandari Tadavani, E.; Etesami, S. M.; Khakzad, M.; Mohammadi Najafabadi, M.; Naseri, M.; Paktinat Mehdiabadi, S.; Rezaei Hosseinabadi, F.; Safarzadeh, B.; Zeinali, M.; Felcini, M.; Grunewald, M.; Abbrescia, M.; Calabria, C.; Colaleo, A.; Creanza, D.; Cristella, L.; De Filippis, N.; De Palma, M.; Di Florio, A.; Errico, F.; Fiore, L.; Gelmi, A.; Iaselli, G.; Lezki, S.; Maggi, G.; Maggi, M.; Marangelli, B.; Miniello, G.; My, S.; Nuzzo, S.; Pompili, A.; Pugliese, G.; Radogna, R.; Ranieri, A.; Selvaggi, G.; Sharma, A.; Silvestris, L.; Venditti, R.; Verwilligen, P.; Zito, G.; Abbiendi, G.; Battilana, C.; Bonacorsi, D.; Borgonovi, L.; Braibant-Giacomelli, S.; Brigliadori, L.; Campanini, R.; Capiluppi, P.; Castro, A.; Cavallo, F. R.; Chhibra, S. S.; Codispoti, G.; Cuffiani, M.; Dallavalle, G. M.; Fabbri, F.; Fanfani, A.; Fasanella, D.; Giacomelli, P.; Grandi, C.; Guiducci, L.; Marcellini, S.; Masetti, G.; Montanari, A.; Navarria, F. L.; Perrotta, A.; Rossi, A. M.; Rovelli, T.; Siroli, G. P.; Tosi, N.; Albergo, S.; Costa, S.; Di Mattia, A.; Giordano, F.; Potenza, R.; Tricomi, A.; Tuve, C.; Barbagli, G.; Chatterjee, K.; Ciulli, V.; Civinini, C.; D'Alessandro, R.; Focardi, E.; Latino, G.; Lenzi, P.; Meschini, M.; Paoletti, S.; Russo, L.; Sguazzoni, G.; Strom, D.; Viliani, L.; Benussi, L.; Bianco, S.; Fabbri, F.; Piccolo, D.; Primavera, F.; Calvelli, V.; Ferro, F.; Ravera, F.; Robutti, E.; Tosi, S.; Benaglia, A.; Beschi, A.; Brianza, L.; Brivio, F.; Ciriolo, V.; Dinardo, M. E.; Fiorendi, S.; Gennai, S.; Ghezzi, A.; Govoni, P.; Malberti, M.; Malvezzi, S.; Manzoni, R. A.; Menasce, D.; Moroni, L.; Paganoni, M.; Pauwels, K.; Pedrini, D.; Pigazzini, S.; Ragazzi, S.; Tabarelli de Fatis, T.; Buontempo, S.; Cavallo, N.; Di Guida, S.; Fabozzi, F.; Fienga, F.; Galati, G.; Iorio, A. O. M.; Khan, W. A.; Lista, L.; Meola, S.; Paolucci, P.; Sciacca, C.; Thyssen, F.; Voevodina, E.; Azzi, P.; Bacchetta, N.; Benato, L.; Bisello, D.; Boletti, A.; Carlin, R.; Carvalho Antunes De Oliveira, A.; Checchia, P.; De Castro Manzano, P.; Dorigo, T.; Dosselli, U.; Gasparini, F.; Gasparini, U.; Gozzelino, A.; Lacaprara, S.; Margoni, M.; Meneguzzo, A. T.; Pozzobon, N.; Ronchese, P.; Rossin, R.; Simonetto, F.; Tiko, A.; Torassa, E.; Zanetti, M.; Zotto, P.; Zumerle, G.; Braghieri, A.; Magnani, A.; Montagna, P.; Ratti, S. P.; Re, V.; Ressegotti, M.; Riccardi, C.; Salvini, P.; Vai, I.; Vitulo, P.; Alunni Solestizi, L.; Biasini, M.; Bilei, G. M.; Cecchi, C.; Ciangottini, D.; Fanò, L.; Lariccia, P.; Leonardi, R.; Manoni, E.; Mantovani, G.; Mariani, V.; Menichelli, M.; Rossi, A.; Santocchia, A.; Spiga, D.; Androsov, K.; Azzurri, P.; Bagliesi, G.; Bianchini, L.; Boccali, T.; Borrello, L.; Castaldi, R.; Ciocci, M. A.; Dell'Orso, R.; Fedi, G.; Giannini, L.; Giassi, A.; Grippo, M. T.; Ligabue, F.; Lomtadze, T.; Manca, E.; Mandorli, G.; Messineo, A.; Palla, F.; Rizzi, A.; Spagnolo, P.; Tenchini, R.; Tonelli, G.; Venturi, A.; Verdini, P. G.; Barone, L.; Cavallari, F.; Cipriani, M.; Daci, N.; Del Re, D.; Di Marco, E.; Diemoz, M.; Gelli, S.; Longo, E.; Marzocchi, B.; Meridiani, P.; Organtini, G.; Pandolfi, F.; Paramatti, R.; Preiato, F.; Rahatlou, S.; Rovelli, C.; Santanastasio, F.; Amapane, N.; Arcidiacono, R.; Argiro, S.; Arneodo, M.; Bartosik, N.; Bellan, R.; Biino, C.; Cartiglia, N.; Castello, R.; Cenna, F.; Costa, M.; Covarelli, R.; Degano, A.; Demaria, N.; Kiani, B.; Mariotti, C.; Maselli, S.; Migliore, E.; Monaco, V.; Monteil, E.; Monteno, M.; Obertino, M. M.; Pacher, L.; Pastrone, N.; Pelliccioni, M.; Pinna Angioni, G. L.; Romero, A.; Ruspa, M.; Sacchi, R.; Shchelina, K.; Sola, V.; Solano, A.; Staiano, A.; Belforte, S.; Casarsa, M.; Cossutti, F.; Della Ricca, G.; Zanetti, A.; Kim, D. H.; Kim, G. N.; Kim, M. S.; Lee, J.; Lee, S.; Lee, S. W.; Moon, C. S.; Oh, Y. D.; Sekmen, S.; Son, D. C.; Yang, Y. C.; Kim, H.; Moon, D. H.; Oh, G.; Brochero Cifuentes, J. A.; Goh, J.; Kim, T. J.; Cho, S.; Choi, S.; Go, Y.; Gyun, D.; Ha, S.; Hong, B.; Jo, Y.; Kim, Y.; Lee, K.; Lee, K. S.; Lee, S.; Lim, J.; Park, S. K.; Roh, Y.; Almond, J.; Kim, J.; Kim, J. S.; Lee, H.; Lee, K.; Nam, K.; Oh, S. B.; Radburn-Smith, B. C.; Seo, S. h.; Yang, U. K.; Yoo, H. D.; Yu, G. B.; Kim, H.; Kim, J. H.; Lee, J. S. H.; Park, I. C.; Choi, Y.; Hwang, C.; Lee, J.; Yu, I.; Dudenas, V.; Juodagalvis, A.; Vaitkus, J.; Ahmed, I.; Ibrahim, Z. A.; Md Ali, M. A. B.; Mohamad Idris, F.; Wan Abdullah, W. A. T.; Yusli, M. N.; Zolkapli, Z.; Reyes-Almanza, R.; Ramirez-Sanchez, G.; Duran-Osuna, M. C.; Castilla-Valdez, H.; De La Cruz-Burelo, E.; Heredia-De La Cruz, I.; Rabadan-Trejo, R. I.; Lopez-Fernandez, R.; Mejia Guisao, J.; Sanchez-Hernandez, A.; Carrillo Moreno, S.; Oropeza Barrera, C.; Vazquez Valencia, F.; Eysermans, J.; Pedraza, I.; Salazar Ibarguen, H. A.; Uribe Estrada, C.; Morelos Pineda, A.; Krofcheck, D.; Bheesette, S.; Butler, P. H.; Ahmad, A.; Ahmad, M.; Hassan, Q.; Hoorani, H. R.; Saddique, A.; Shah, M. A.; Shoaib, M.; Waqas, M.; Bialkowska, H.; Bluj, M.; Boimska, B.; Frueboes, T.; Górski, M.; Kazana, M.; Nawrocki, K.; Szleper, M.; Traczyk, P.; Zalewski, P.; Bunkowski, K.; Byszuk, A.; Doroba, K.; Kalinowski, A.; Konecki, M.; Krolikowski, J.; Misiura, M.; Olszewski, M.; Pyskir, A.; Walczak, M.; Bargassa, P.; Beirão Da Cruz E Silva, C.; Di Francesco, A.; Faccioli, P.; Galinhas, B.; Gallinaro, M.; Hollar, J.; Leonardo, N.; Lloret Iglesias, L.; Nemallapudi, M. V.; Seixas, J.; Strong, G.; Toldaiev, O.; Vadruccio, D.; Varela, J.; Afanasiev, S.; Bunin, P.; Gavrilenko, M.; Golutvin, I.; Gorbunov, I.; Kamenev, A.; Karjavin, V.; Lanev, A.; Malakhov, A.; Matveev, V.; Moisenz, P.; Palichik, V.; Perelygin, V.; Shmatov, S.; Shulha, S.; Skatchkov, N.; Smirnov, V.; Voytishin, N.; Zarubin, A.; Ivanov, Y.; Kim, V.; Kuznetsova, E.; Levchenko, P.; Murzin, V.; Oreshkin, V.; Smirnov, I.; Sosnov, D.; Sulimov, V.; Uvarov, L.; Vavilov, S.; Vorobyev, A.; Andreev, Yu.; Dermenev, A.; Gninenko, S.; Golubev, N.; Karneyeu, A.; Kirsanov, M.; Krasnikov, N.; Pashenkov, A.; Tlisov, D.; Toropin, A.; Epshteyn, V.; Gavrilov, V.; Lychkovskaya, N.; Popov, V.; Pozdnyakov, I.; Safronov, G.; Spiridonov, A.; Stepennov, A.; Stolin, V.; Toms, M.; Vlasov, E.; Zhokin, A.; Aushev, T.; Bylinkin, A.; Chadeeva, M.; Parygin, P.; Philippov, D.; Polikarpov, S.; Popova, E.; Rusinov, V.; Andreev, V.; Azarkin, M.; Dremin, I.; Kirakosyan, M.; Rusakov, S. 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E.; Poudyal, N.; Sturdy, J.; Thapa, P.; Zaleski, S.; Brodski, M.; Buchanan, J.; Caillol, C.; Carlsmith, D.; Dasu, S.; Dodd, L.; Duric, S.; Gomber, B.; Grothe, M.; Herndon, M.; Hervé, A.; Hussain, U.; Klabbers, P.; Lanaro, A.; Levine, A.; Long, K.; Loveless, R.; Rekovic, V.; Ruggles, T.; Savin, A.; Smith, N.; Smith, W. H.; Woods, N.

2018-05-01

A search for a heavy right-handed W boson (WR) decaying to a heavy right-handed neutrino and a charged lepton in events with two same-flavor leptons (e or μ) and two jets, is presented. The analysis is based on proton-proton collision data, collected by the CMS Collaboration at the LHC in 2016 and corresponding to an integrated luminosity of 35.9 fb-1. No significant excess above the standard model expectation is seen in the invariant mass distribution of the dilepton plus dijet system. Assuming that couplings are identical to those of the standard model, and that only one heavy neutrino flavor NR contributes significantly to the WR decay width, the region in the two-dimensional ({m}_{{W}R},{m}_{{N}R}) mass plane excluded at 95% confidence level extends to approximately {m}_{{W}R}=4.4 TeV and covers a large range of right-handed neutrino masses below the WR boson mass. This analysis provides the most stringent limits on the WR mass to date. [Figure not available: see fulltext.

Cross section and transverse single-spin asymmetry of muons from open heavy-flavor decays in polarized p + p collisions at s = 200 ? ? GeV

DOE PAGES

Aidala, C.; Ajitanand, N. N.; Akiba, Y.; ...

2017-06-01

The cross section and transverse single-spin asymmetries of μ - and μ + from open heavy-flavor decays in polarized p+p collisions at √s = 200 GeV were measured in this paper by the PHENIX experiment during 2012 at the Relativistic Heavy Ion Collider. Because heavy-flavor production is dominated by gluon-gluon interactions at √s = 200 GeV, these measurements offer a unique opportunity to obtain information on the trigluon correlation functions. The measurements are performed at forward and backward rapidity (1.4 < |y| < 2.0) over the transverse momentum range of 1.25 < p T < 7 GeV/c for the crossmore » section and 1.25 < p T < 5 GeV/c for the asymmetry measurements. The obtained cross section is compared to a fixed-order-plus-next-to-leading-log perturbative-quantum-chromodynamics calculation. Finally, the asymmetry results are consistent with zero within uncertainties, and a model calculation based on twist-3 three-gluon correlations agrees with the data.« less

Cross section and transverse single-spin asymmetry of muons from open heavy-flavor decays in polarized p + p collisions at s = 200 GeV

DOE PAGES

Aidala, C.; Ajitanand, N. N.; Akiba, Y.; ...

2017-06-01

The cross section and transverse single-spin asymmetries of μ- and μþ from open heavy-flavor decays in polarized p þ p collisions at ffiffiffi s p ¼ 200 GeV were measured by the PHENIX experiment during 2012 at the Relativistic Heavy Ion Collider. Because heavy-flavor production is dominated by gluon-gluon interactions at ffiffiffis p ¼ 200 GeV, these measurements offer a unique opportunity to obtain information on the trigluon correlation functions. The measurements are performed at forward and backward rapidity (1.4 < jyj < 2.0) over the transverse momentum range of 1.25 < pT < 7 GeV=c for the cross sectionmore » and 1.25 < pT < 5 GeV=c for the asymmetry measurements. The obtained cross section is compared to a fixed-order-plus-next-to-leading-log perturbative-quantum-chromodynamics calculation. The asymmetry results are consistent with zero within uncertainties, and a model calculation based on twist-3 three-gluon correlations agrees with the data.« less

Cross section and transverse single-spin asymmetry of muons from open heavy-flavor decays in polarized p +p collisions at √{s }=200 GeV

NASA Astrophysics Data System (ADS)

Aidala, C.; Ajitanand, N. N.; Akiba, Y.; Akimoto, R.; Alexander, J.; Alfred, M.; Aoki, K.; Apadula, N.; Asano, H.; Atomssa, E. T.; Awes, T. C.; Ayuso, C.; Azmoun, B.; Babintsev, V.; Bagoly, A.; Bai, M.; Bai, X.; Bannier, B.; Barish, K. N.; Bathe, S.; Baublis, V.; Baumann, C.; Baumgart, S.; Bazilevsky, A.; Beaumier, M.; Belmont, R.; Berdnikov, A.; Berdnikov, Y.; Black, D.; Blau, D. S.; Boer, M.; Bok, J. S.; Boyle, K.; Brooks, M. L.; Bryslawskyj, J.; Buesching, H.; Bumazhnov, V.; Butler, C.; Butsyk, S.; Campbell, S.; Canoa Roman, V.; Chen, C.-H.; Chi, C. Y.; Chiu, M.; Choi, I. J.; Choi, J. B.; Choi, S.; Christiansen, P.; Chujo, T.; Cianciolo, V.; Cole, B. A.; Connors, M.; Cronin, N.; Crossette, N.; Csanád, M.; Csörgő, T.; Danley, T. W.; Datta, A.; Daugherity, M. S.; David, G.; Deblasio, K.; Dehmelt, K.; Denisov, A.; Deshpande, A.; Desmond, E. J.; Ding, L.; Do, J. H.; D'Orazio, L.; Drapier, O.; Drees, A.; Drees, K. A.; Dumancic, M.; Durham, J. M.; Durum, A.; Elder, T.; Engelmore, T.; Enokizono, A.; Esumi, S.; Eyser, K. O.; Fadem, B.; Fan, W.; Feege, N.; Fields, D. E.; Finger, M.; Finger, M.; Fleuret, F.; Fokin, S. L.; Frantz, J. E.; Franz, A.; Frawley, A. D.; Fukao, Y.; Fukuda, Y.; Fusayasu, T.; Gainey, K.; Gal, C.; Garg, P.; Garishvili, A.; Garishvili, I.; Ge, H.; Giordano, F.; Glenn, A.; Gong, X.; Gonin, M.; Goto, Y.; Granier de Cassagnac, R.; Grau, N.; Greene, S. V.; Grosse Perdekamp, M.; Gu, Y.; Gunji, T.; Guragain, H.; Hachiya, T.; Haggerty, J. S.; Hahn, K. I.; Hamagaki, H.; Han, S. Y.; Hanks, J.; Hasegawa, S.; Haseler, T. O. S.; Hashimoto, K.; Hayano, R.; He, X.; Hemmick, T. K.; Hester, T.; Hill, J. C.; Hill, K.; Hollis, R. S.; Homma, K.; Hong, B.; Hoshino, T.; Hotvedt, N.; Huang, J.; Huang, S.; Ichihara, T.; Ikeda, Y.; Imai, K.; Imazu, Y.; Imrek, J.; Inaba, M.; Iordanova, A.; Isenhower, D.; Isinhue, A.; Ito, Y.; Ivanishchev, D.; Jacak, B. V.; Jeon, S. J.; Jezghani, M.; Ji, Z.; Jia, J.; Jiang, X.; Johnson, B. M.; Joo, K. S.; Jorjadze, V.; Jouan, D.; Jumper, D. S.; Kamin, J.; Kanda, S.; Kang, B. H.; Kang, J. H.; Kang, J. S.; Kapukchyan, D.; Kapustinsky, J.; Karthas, S.; Kawall, D.; Kazantsev, A. V.; Key, J. A.; Khachatryan, V.; Khandai, P. K.; Khanzadeev, A.; Kijima, K. M.; Kim, C.; Kim, D. J.; Kim, E.-J.; Kim, M.; Kim, M. H.; Kim, Y.-J.; Kim, Y. K.; Kincses, D.; Kistenev, E.; Klatsky, J.; Kleinjan, D.; Kline, P.; Koblesky, T.; Kofarago, M.; Komkov, B.; Koster, J.; Kotchetkov, D.; Kotov, D.; Krizek, F.; Kudo, S.; Kurita, K.; Kurosawa, M.; Kwon, Y.; Lacey, R.; Lai, Y. S.; Lajoie, J. G.; Lallow, E. O.; Lebedev, A.; Lee, D. M.; Lee, G. H.; Lee, J.; Lee, K. B.; Lee, K. S.; Lee, S. H.; Leitch, M. J.; Leitgab, M.; Leung, Y. H.; Lewis, B.; Lewis, N. A.; Li, X.; Li, X.; Lim, S. H.; Liu, L. D.; Liu, M. X.; Loggins, V.-R.; Lokos, S.; Lynch, D.; Maguire, C. F.; Majoros, T.; Makdisi, Y. I.; Makek, M.; Malaev, M.; Manion, A.; Manko, V. I.; Mannel, E.; Masuda, H.; McCumber, M.; McGaughey, P. L.; McGlinchey, D.; McKinney, C.; Meles, A.; Mendoza, M.; Meredith, B.; Metzger, W. J.; Miake, Y.; Mibe, T.; Mignerey, A. C.; Mihalik, D. E.; Milov, A.; Mishra, D. K.; Mitchell, J. T.; Mitsuka, G.; Miyasaka, S.; Mizuno, S.; Mohanty, A. K.; Mohapatra, S.; Moon, T.; Morrison, D. P.; Morrow, S. I. M.; Moskowitz, M.; Moukhanova, T. V.; Murakami, T.; Murata, J.; Mwai, A.; Nagae, T.; Nagai, K.; Nagamiya, S.; Nagashima, K.; Nagashima, T.; Nagle, J. L.; Nagy, M. I.; Nakagawa, I.; Nakagomi, H.; Nakamiya, Y.; Nakamura, K. R.; Nakamura, T.; Nakano, K.; Nattrass, C.; Netrakanti, P. K.; Nihashi, M.; Niida, T.; Nouicer, R.; Novák, T.; Novitzky, N.; Novotny, R.; Nyanin, A. S.; O'Brien, E.; Ogilvie, C. A.; Oide, H.; Okada, K.; Orjuela Koop, J. D.; Osborn, J. D.; Oskarsson, A.; Ozawa, K.; Pak, R.; Pantuev, V.; Papavassiliou, V.; Park, I. H.; Park, J. S.; Park, S.; Park, S. K.; Pate, S. F.; Patel, L.; Patel, M.; Peng, J.-C.; Peng, W.; Perepelitsa, D. V.; Perera, G. D. N.; Peressounko, D. Yu.; Perezlara, C. E.; Perry, J.; Petti, R.; Phipps, M.; Pinkenburg, C.; Pisani, R. P.; Pun, A.; Purschke, M. L.; Qu, H.; Radzevich, P. V.; Rak, J.; Ravinovich, I.; Read, K. F.; Reynolds, D.; Riabov, V.; Riabov, Y.; Richardson, E.; Richford, D.; Rinn, T.; Riveli, N.; Roach, D.; Rolnick, S. D.; Rosati, M.; Rowan, Z.; Runchey, J.; Ryu, M. S.; Sahlmueller, B.; Saito, N.; Sakaguchi, T.; Sako, H.; Samsonov, V.; Sarsour, M.; Sato, K.; Sato, S.; Sawada, S.; Schaefer, B.; Schmoll, B. K.; Sedgwick, K.; Seele, J.; Seidl, R.; Sekiguchi, Y.; Sen, A.; Seto, R.; Sett, P.; Sexton, A.; Sharma, D.; Shaver, A.; Shein, I.; Shibata, T.-A.; Shigaki, K.; Shimomura, M.; Shoji, K.; Shukla, P.; Sickles, A.; Silva, C. L.; Silvermyr, D.; Singh, B. K.; Singh, C. P.; Singh, V.; Skoby, M. J.; Skolnik, M.; Slunečka, M.; Smith, K. L.; Solano, S.; Soltz, R. A.; Sondheim, W. E.; Sorensen, S. P.; Sourikova, I. V.; Stankus, P. W.; Steinberg, P.; Stenlund, E.; Stepanov, M.; Ster, A.; Stoll, S. P.; Stone, M. R.; Sugitate, T.; Sukhanov, A.; Sun, J.; Syed, S.; Takahara, A.; Takeda, A.; Taketani, A.; Tanaka, Y.; Tanida, K.; Tannenbaum, M. J.; Tarafdar, S.; Taranenko, A.; Tarnai, G.; Tennant, E.; Tieulent, R.; Timilsina, A.; Todoroki, T.; Tomášek, M.; Torii, H.; Towell, C. L.; Towell, R. S.; Tserruya, I.; Ueda, Y.; Ujvari, B.; van Hecke, H. W.; Vargyas, M.; Vazquez-Carson, S.; Vazquez-Zambrano, E.; Veicht, A.; Velkovska, J.; Vértesi, R.; Virius, M.; Vrba, V.; Vznuzdaev, E.; Wang, X. R.; Wang, Z.; Watanabe, D.; Watanabe, K.; Watanabe, Y.; Watanabe, Y. S.; Wei, F.; Whitaker, S.; Wolin, S.; Wong, C. P.; Woody, C. L.; Wysocki, M.; Xia, B.; Xu, C.; Xu, Q.; Yamaguchi, Y. L.; Yanovich, A.; Yin, P.; Yokkaichi, S.; Yoo, J. H.; Yoon, I.; You, Z.; Younus, I.; Yu, H.; Yushmanov, I. E.; Zajc, W. A.; Zelenski, A.; Zharko, S.; Zhou, S.; Zou, L.; Phenix Collaboration

2017-06-01

The cross section and transverse single-spin asymmetries of μ- and μ+ from open heavy-flavor decays in polarized p +p collisions at √{s }=200 GeV were measured by the PHENIX experiment during 2012 at the Relativistic Heavy Ion Collider. Because heavy-flavor production is dominated by gluon-gluon interactions at √{s }=200 GeV , these measurements offer a unique opportunity to obtain information on the trigluon correlation functions. The measurements are performed at forward and backward rapidity (1.4 <|y |<2.0 ) over the transverse momentum range of 1.25

Flavor physics without flavor symmetries

NASA Astrophysics Data System (ADS)

Buchmuller, Wilfried; Patel, Ketan M.

2018-04-01

We quantitatively analyze a quark-lepton flavor model derived from a six-dimensional supersymmetric theory with S O (10 )×U (1 ) gauge symmetry, compactified on an orbifold with magnetic flux. Two bulk 16 -plets charged under the U (1 ) provide the three quark-lepton generations whereas two uncharged 10 -plets yield two Higgs doublets. At the orbifold fixed points mass matrices are generated with rank one or two. Moreover, the zero modes mix with heavy vectorlike split multiplets. The model possesses no flavor symmetries. Nevertheless, there exist a number of relations between Yukawa couplings, remnants of the underlying grand unified theory symmetry and the wave function profiles of the zero modes, which lead to a prediction of the light neutrino mass scale, mν 1˜10-3 eV and heavy Majorana neutrino masses in the range from 1 012 to 1 014 GeV . The model successfully includes thermal leptogenesis.

Collider signatures of flavorful Higgs bosons

DOE PAGES

Altmannshofer, Wolfgang; Eby, Joshua; Gori, Stefania; ...

2016-12-30

Motivated by our limited knowledge of the Higgs couplings to the first two generation fermions, we analyze the collider phenomenology of a class of two Higgs doublet models (2HDMs) with a nonstandard Yukawa sector. One Higgs doublet is mainly responsible for the masses of the weak gauge bosons and the third-generation fermions, while the second Higgs doublet provides mass for the lighter fermion generations. The characteristic collider signatures of this setup differ significantly from well-studied 2HDMs with natural flavor conservation, flavor alignment, or minimal flavor violation. New production mechanisms for the heavy scalar, pseudoscalar, and charged Higgs involving second-generation quarksmore » can become dominant. The most interesting decay modes include H/A → cc,tc,μμ,τμ and H ± → cb,cs,μν. As a result, searches for low-mass dimuon resonances are currently among the best probes of the heavy Higgs bosons in this setup.« less

Investigating the quark flavor dependence of the chiral magnetic effect with a multiphase transport model

NASA Astrophysics Data System (ADS)

Huang, Ling; Ma, Chun-Wang; Ma, Guo-Liang

2018-03-01

Because the properties of the QCD phase transition and the chiral magnetic effect (CME) depend on the number of quark flavors (Nf) and quark mass, relativistic heavy-ion collisions provide a natural environment to investigate the flavor features if quark deconfinement occurs. We introduce an initial two-flavor or three-flavor dipole charge separation into a multiphase transport (AMPT) model to investigate the flavor dependence of the CME. By taking advantage of the recent ALICE data of charge azimuthal correlations with identified hadrons, we attempt to disentangle two-flavor and three-flavor CME scenarios in Pb+Pb collisions at 2.76 TeV. We find that the experimental data show a certain potential to distinguish the two scenarios, therefore we further suggest to collect more data to clarify the possible flavor dependence in future experiments.

How Strong Is Your Coffee? The Influence of Visual Metaphors and Textual Claims on Consumers’ Flavor Perception and Product Evaluation

PubMed Central

Fenko, Anna; de Vries, Roxan; van Rompay, Thomas

2018-01-01

This study investigates the relative impact of textual claims and visual metaphors displayed on the product’s package on consumers’ flavor experience and product evaluation. For consumers, strength is one of the most important sensory attributes of coffee. The 2 × 3 between-subjects experiment (N = 123) compared the effects of visual metaphor of strength (an image of a lion located either on top or on the bottom of the package of coffee beans) and the direct textual claim (“extra strong”) on consumers’ responses to coffee, including product expectation, flavor evaluation, strength perception and purchase intention. The results demonstrate that both the textual claim and the visual metaphor can be efficient in communicating the product attribute of strength. The presence of the image positively influenced consumers’ product expectations before tasting. The textual claim increased the perception of strength of coffee and the purchase intention of the product. The location of the image also played an important role in flavor perception and purchase intention. The image located on the bottom of the package increased the perceived strength of coffee and purchase intention of the product compared to the image on top of the package. This result could be interpreted from the perspective of the grounded cognition theory, which suggests that a picture in the lower part of the package would automatically activate the “strong is heavy” metaphor. As heavy objects are usually associated with a position on the ground, this would explain why perceiving a visually heavy package would lead to the experience of a strong coffee. Further research is needed to better understand the relationships between a metaphorical image and its spatial position in food packaging design. PMID:29459840

Measurement of charm meson production in Au+Au collisions at √S NN =200 GEV

NASA Astrophysics Data System (ADS)

Quintero, Amilkar

The study and characterization of nuclear matter under extreme conditions of temperature and pressure, and a full understanding of deconfined partonic matter, the Quark Gluon Plasma (QGP), are major goals of modern high-energy nuclear physics. Heavy quarks (charm and bottom) are formed mainly in the early stages of the collision. Open heavy flavor measurements, e.g. D0, D+/-, DS, are excellent tools to probe and study the hot and dense medium formed in heavy ion collisions. Details of their interaction with the surrounding medium can be studied through energy loss and elliptic flow measurements thus providing valuable information about the nature of the medium and its degree of thermalization. Initial indirect reconstruction studies of heavy quark particles using the electrons from heavy flavor decays, showed a large magnitude of energy loss that was inconsistent with model predictions and assumptions, at the time. Precise measurements of fully reconstructed heavy mesons would provide better understanding of the energy loss mechanisms and the properties of the formed medium. In relativistic heavy ion collisions, the relatively low abundance of heavy quarks and their short lifetimes makes them difficult to distinguish from the event vertex and the combinatorial background; therefore the need for a high precision vertex detector to reconstruct their decay particles. In 2014 a new micro vertex detector was installed in the STAR experiment at Brookhaven National Lab. The Heavy Flavor Tracker (HFT) was designed to perform direct topological reconstruction of the weak decays of heavy flavor particles. The HFT improves STAR track pointing resolution from a few millimeters to ˜30 microns for 1 GeV/c pions, allowing direct reconstruction of short lifetime particles. Although the results of the open charm meson reconstruction using the HFT improved dramatically there is still a lot of room for optimization, especially for reconstructed particles with low transverse momentum (< 1 GeV/c). The standard reconstruction algorithm in the STAR experiment is based on a helix swimming of the reconstructed tracks. This method consists of finding the distance of closest approach between the two helices and defining the midpoint as the decay particle's vertex position. In this work we are using an algorithm based on the Kalman filter to perform full vertex reconstruction. Although the Kalman filter is the most common fitting and filtering method used in tracking, it is not commonly used for particle reconstruction. By using the Kalman filter, the full error matrix for each track is taken into account in the calculations, performing a more complete approach to vertex reconstruction of the charm mesons by providing error estimates on all reconstructed quantities. Also in the traditional analyses, rectangular cuts are made to the reconstructed parameters of the candidate particle decay in order to improve the signal to background ratio and get the cleanest signal possible. In this analysis we use multivariate techniques (i.e. machine learning) to maximize the efficiency of the acquired signal. Machine learning techniques are widely used in many data analysis problems and are also in wide use in high-energy physics experiments. Different optimization methods are tested like Likelihood, Neural Networks. The one with the better performance for reconstruction of D0 mesons was found to be the Binary Decision Trees (BDT). We have applied these analysis techniques on our Run-14 data sample (~1.2 billion Au+Au events at 200 GeV) and we present results for D0 meson pT spectra and nuclear modification factor (RAA) for different event centralities. We discuss the obtained results and compare with current theory models.

Large Directed Flow of Open Charm Mesons Probes the Three-Dimensional Distribution of Matter in Heavy-Ion Collisions

NASA Astrophysics Data System (ADS)

Chatterjee, Sandeep; BoŻek, Piotr

2018-05-01

Thermalized matter created in noncentral relativistic heavy-ion collisions is expected to be tilted in the reaction plane with respect to the beam axis. The most notable consequence of this forward-backward symmetry breaking is the observation of rapidity-odd directed flow for charged particles. On the other hand, the production points for heavy quarks are forward-backward symmetric and shifted in the transverse plane with respect to the fireball. The drag on heavy quarks from the asymmetrically distributed thermalized matter generates substantial directed flow for heavy flavor mesons. We predict a very large rapidity-odd directed flow of D mesons in noncentral Au-Au collisions at √{sN N}=200 GeV , several times larger than for charged particles. A possible experimental observation of a large directed flow for heavy flavor mesons would represent an almost direct probe of the three-dimensional distribution of matter in heavy-ion collisions.

Search for a heavy right-handed W boson and a heavy neutrino in events with two same-flavor leptons and two jets at s=13$$ \\sqrt{s}=13 $$ TeV

DOE Office of Scientific and Technical Information (OSTI.GOV)

Sirunyan, A. M.; Tumasyan, A.; Adam, W.

A search for a heavy right-handed W boson (Wmore » $$_\\mathrm{R}$$) decaying to a heavy right-handed neutrino and a charged lepton in events with two same-flavor leptons (e or $$\\mu$$) and two jets, is presented. The analysis is based on proton-proton collision data, collected by the CMS Collaboration at the LHC in 2016 and corresponding to an integrated luminosity of 35.9 fb$$^{-1}$$. No significant excess above the standard model expectation is seen in the invariant mass distribution of the dilepton plus dijet system. Assuming that couplings are identical to those of the standard model, and that only one heavy neutrino flavor N$$_\\mathrm{R}$$ contributes significantly to the W$$_\\mathrm{R}$$ decay width, the region in the two-dimensional ($$m_\\mathrm{W_R}, m_\\mathrm{N_R}$$) mass plane excluded at 95% confidence level extends to approximately $$m_\\mathrm{W_R}=$$ 4.4 TeV and covers a large range of right-handed neutrino masses below the W$$_\\mathrm{R}$$ boson mass. This analysis provides the most stringent limits on the W$$_\\mathrm{R}$$ mass to date.« less

Search for a heavy right-handed W boson and a heavy neutrino in events with two same-flavor leptons and two jets at s=13$$ \\sqrt{s}=13 $$ TeV

DOE PAGES

Sirunyan, A. M.; Tumasyan, A.; Adam, W.; ...

2018-05-24

A search for a heavy right-handed W boson (Wmore » $$_\\mathrm{R}$$) decaying to a heavy right-handed neutrino and a charged lepton in events with two same-flavor leptons (e or $$\\mu$$) and two jets, is presented. The analysis is based on proton-proton collision data, collected by the CMS Collaboration at the LHC in 2016 and corresponding to an integrated luminosity of 35.9 fb$$^{-1}$$. No significant excess above the standard model expectation is seen in the invariant mass distribution of the dilepton plus dijet system. Assuming that couplings are identical to those of the standard model, and that only one heavy neutrino flavor N$$_\\mathrm{R}$$ contributes significantly to the W$$_\\mathrm{R}$$ decay width, the region in the two-dimensional ($$m_\\mathrm{W_R}, m_\\mathrm{N_R}$$) mass plane excluded at 95% confidence level extends to approximately $$m_\\mathrm{W_R}=$$ 4.4 TeV and covers a large range of right-handed neutrino masses below the W$$_\\mathrm{R}$$ boson mass. This analysis provides the most stringent limits on the W$$_\\mathrm{R}$$ mass to date.« less

Search for a heavy right-handed W boson and a heavy neutrino in events with two same-flavor leptons and two jets at $$\\sqrt{s}=$$ 13 TeV

DOE Office of Scientific and Technical Information (OSTI.GOV)

Sirunyan, Albert M; et al.

2018-03-29

A search for a heavy right-handed W boson (Wmore » $$_\\mathrm{R}$$) decaying to a heavy right-handed neutrino and a charged lepton in events with two same-flavor leptons (e or $$\\mu$$) and two jets, is presented. The analysis is based on proton-proton collision data, collected by the CMS Collaboration at the LHC in 2016 and corresponding to an integrated luminosity of 35.9 fb$$^{-1}$$. No significant excess above the standard model expectation is seen in the invariant mass distribution of the dilepton plus dijet system. Assuming that couplings are identical to those of the standard model, and that only one heavy neutrino flavor N$$_\\mathrm{R}$$ contributes significantly to the W$$_\\mathrm{R}$$ decay width, the region in the two-dimensional ($$m_\\mathrm{W_R}, m_\\mathrm{N_R}$$) mass plane excluded at 95% confidence level extends to approximately $$m_\\mathrm{W_R}=$$ 4.4 TeV and covers a large range of right-handed neutrino masses below the W$$_\\mathrm{R}$$ boson mass. This analysis provides the most stringent limits on the W$$_\\mathrm{R}$$ mass to date.« less

Measurement of the W W and W Z production cross section using final states with a charged lepton and heavy-flavor jets in the full CDF Run II data set

NASA Astrophysics Data System (ADS)

Aaltonen, T.; Amerio, S.; Amidei, D.; Anastassov, A.; Annovi, A.; Antos, J.; Apollinari, G.; Appel, J. A.; Arisawa, T.; Artikov, A.; Asaadi, J.; Ashmanskas, W.; Auerbach, B.; Aurisano, A.; Azfar, F.; Badgett, W.; Bae, T.; Barbaro-Galtieri, A.; Barnes, V. E.; Barnett, B. A.; Barria, P.; Bartos, P.; Bauce, M.; Bedeschi, F.; Behari, S.; Bellettini, G.; Bellinger, J.; Benjamin, D.; Beretvas, A.; Bhatti, A.; Bland, K. R.; Blumenfeld, B.; Bocci, A.; Bodek, A.; Bortoletto, D.; Boudreau, J.; Boveia, A.; Brigliadori, L.; Bromberg, C.; Brucken, E.; Budagov, J.; Budd, H. S.; Burkett, K.; Busetto, G.; Bussey, P.; Butti, P.; Buzatu, A.; Calamba, A.; Camarda, S.; Campanelli, M.; Canelli, F.; Carls, B.; Carlsmith, D.; Carosi, R.; Carrillo, S.; Casal, B.; Casarsa, M.; Castro, A.; Catastini, P.; Cauz, D.; Cavaliere, V.; Cavalli-Sforza, M.; Cerri, A.; Cerrito, L.; Chen, Y. C.; Chertok, M.; Chiarelli, G.; Chlachidze, G.; Cho, K.; Chokheli, D.; Clark, A.; Clarke, C.; Convery, M. E.; Conway, J.; Corbo, M.; Cordelli, M.; Cox, C. A.; Cox, D. J.; Cremonesi, M.; Cruz, D.; Cuevas, J.; Culbertson, R.; d'Ascenzo, N.; Datta, M.; De Barbaro, P.; Demortier, L.; Deninno, M.; Devoto, F.; d'Errico, M.; Di Canto, A.; Di Ruzza, B.; Dittmann, J. R.; D'Onofrio, M.; Donati, S.; Dorigo, M.; Driutti, A.; Ebina, K.; Edgar, R.; Elagin, A.; Erbacher, R.; Errede, S.; Esham, B.; Eusebi, R.; Farrington, S.; Fernández Ramos, J. P.; Field, R.; Flanagan, G.; Forrest, R.; Franklin, M.; Freeman, J. C.; Frisch, H.; Funakoshi, Y.; Garfinkel, A. F.; Garosi, P.; Gerberich, H.; Gerchtein, E.; Giagu, S.; Giakoumopoulou, V.; Gibson, K.; Ginsburg, C. M.; Giokaris, N.; Giromini, P.; Giurgiu, G.; Glagolev, V.; Glenzinski, D.; Gold, M.; Goldin, D.; Golossanov, A.; Gomez, G.; Gomez-Ceballos, G.; Goncharov, M.; González López, O.; Gorelov, I.; Goshaw, A. T.; Goulianos, K.; Gramellini, E.; Grinstein, S.; Grosso-Pilcher, C.; Group, R. C.; Guimaraes da Costa, J.; Hahn, S. R.; Han, J. Y.; Happacher, F.; Hara, K.; Hare, M.; Harr, R. F.; Harrington-Taber, T.; Hatakeyama, K.; Hays, C.; Heinrich, J.; Herndon, M.; Hocker, A.; Hong, Z.; Hopkins, W.; Hou, S.; Hughes, R. E.; Husemann, U.; Huston, J.; Introzzi, G.; Iori, M.; Ivanov, A.; James, E.; Jang, D.; Jayatilaka, B.; Jeon, E. J.; Jindariani, S.; Jones, M.; Joo, K. K.; Jun, S. Y.; Junk, T. R.; Kambeitz, M.; Kamon, T.; Karchin, P. E.; Kasmi, A.; Kato, Y.; Ketchum, W.; Keung, J.; Kilminster, B.; Kim, D. H.; Kim, H. S.; Kim, J. E.; Kim, M. J.; Kim, S. B.; Kim, S. H.; Kim, Y. K.; Kim, Y. J.; Kimura, N.; Kirby, M.; Knoepfel, K.; Kondo, K.; Kong, D. J.; Konigsberg, J.; Kotwal, A. V.; Kreps, M.; Kroll, J.; Kruse, M.; Kuhr, T.; Kurata, M.; Laasanen, A. T.; Lammel, S.; Lancaster, M.; Lannon, K.; Latino, G.; Lee, H. S.; Lee, J. S.; Leone, S.; Lewis, J. D.; Limosani, A.; Lipeles, E.; Liu, H.; Liu, Q.; Liu, T.; Lockwitz, S.; Loginov, A.; Lucchesi, D.; Lueck, J.; Lujan, P.; Lukens, P.; Lungu, G.; Lys, J.; Lysak, R.; Madrak, R.; Maestro, P.; Malik, S.; Manca, G.; Manousakis-Katsikakis, A.; Margaroli, F.; Marino, P.; Martínez, M.; Matera, K.; Mattson, M. E.; Mazzacane, A.; Mazzanti, P.; McNulty, R.; Mehta, A.; Mehtala, P.; Mesropian, C.; Miao, T.; Mietlicki, D.; Mitra, A.; Miyake, H.; Moed, S.; Moggi, N.; Moon, C. S.; Moore, R.; Morello, M. J.; Mukherjee, A.; Muller, Th.; Murat, P.; Mussini, M.; Nachtman, J.; Nagai, Y.; Naganoma, J.; Nakano, I.; Napier, A.; Nett, J.; Neu, C.; Nigmanov, T.; Nodulman, L.; Noh, S. Y.; Norniella, O.; Oakes, L.; Oh, S. H.; Oh, Y. D.; Oksuzian, I.; Okusawa, T.; Orava, R.; Ortolan, L.; Pagliarone, C.; Palencia, E.; Palni, P.; Papadimitriou, V.; Parker, W.; Pauletta, G.; Paulini, M.; Paus, C.; Phillips, T. J.; Piacentino, G.; Pianori, E.; Pilot, J.; Pitts, K.; Plager, C.; Pondrom, L.; Poprocki, S.; Potamianos, K.; Prokoshin, F.; Pranko, A.; Ptohos, F.; Punzi, G.; Ranjan, N.; Redondo Fernández, I.; Renton, P.; Rescigno, M.; Riddick, T.; Rimondi, F.; Ristori, L.; Robson, A.; Rodriguez, T.; Rolli, S.; Ronzani, M.; Roser, R.; Rosner, J. L.; Ruffini, F.; Ruiz, A.; Russ, J.; Rusu, V.; Safonov, A.; Sakumoto, W. K.; Sakurai, Y.; Santi, L.; Sato, K.; Saveliev, V.; Savoy-Navarro, A.; Schlabach, P.; Schmidt, E. E.; Schwarz, T.; Scodellaro, L.; Seidel, S.; Seiya, Y.; Semenov, A.; Sforza, F.; Shalhout, S. Z.; Shears, T.; Shepard, P. F.; Shimojima, M.; Shochet, M.; Shreyber-Tecker, I.; Simonenko, A.; Sinervo, P.; Sliwa, K.; Smith, J. R.; Snider, F. D.; Sorin, V.; Song, H.; Stancari, M.; St. Denis, R.; Stelzer, B.; Stelzer-Chilton, O.; Stentz, D.; Strologas, J.; Sudo, Y.; Sukhanov, A.; Suslov, I.; Takemasa, K.; Takeuchi, Y.; Tang, J.; Tecchio, M.; Teng, P. K.; Thom, J.; Thomson, E.; Thukral, V.; Toback, D.; Tokar, S.; Tollefson, K.; Tomura, T.; Tonelli, D.; Torre, S.; Torretta, D.; Totaro, P.; Trovato, M.; Ukegawa, F.; Uozumi, S.; Vázquez, F.; Velev, G.; Vellidis, C.; Vernieri, C.; Vidal, M.; Vilar, R.; Vizán, J.; Vogel, M.; Volpi, G.; Wagner, P.; Wallny, R.; Wang, S. M.; Warburton, A.; Waters, D.; Wester, W. C.; Whiteson, D.; Wicklund, A. B.; Wilbur, S.; Williams, H. H.; Wilson, J. S.; Wilson, P.; Winer, B. L.; Wittich, P.; Wolbers, S.; Wolfe, H.; Wright, T.; Wu, X.; Wu, Z.; Yamamoto, K.; Yamato, D.; Yang, T.; Yang, U. K.; Yang, Y. C.; Yao, W.-M.; Yeh, G. P.; Yi, K.; Yoh, J.; Yorita, K.; Yoshida, T.; Yu, G. B.; Yu, I.; Zanetti, A. M.; Zeng, Y.; Zhou, C.; Zucchelli, S.; CDF Collaboration

2016-08-01

We present a measurement of the total W W and W Z production cross sections in p p ¯ collision at √{s }=1.96 TeV , in a final state consistent with leptonic W boson decay and jets originating from heavy-flavor quarks from either a W or a Z boson decay. This analysis uses the full data set collected with the CDF II detector during Run II of the Tevatron collider, corresponding to an integrated luminosity of 9.4 fb-1 . An analysis of the dijet mass spectrum provides 3.7 σ evidence of the summed production processes of either W W or W Z bosons with a measured total cross section of σW W +W Z=13.7 ±3.9 pb . Independent measurements of the W W and W Z production cross sections are allowed by the different heavy-flavor decay patterns of the W and Z bosons and by the analysis of secondary-decay vertices reconstructed within heavy-flavor jets. The productions of W W and of W Z dibosons are independently seen with significances of 2.9 σ and 2.1 σ , respectively, with total cross sections of σW W=9.4 ±4.2 pb and σW Z=3. 7-2.2+2.5 pb . The measurements are consistent with standard-model predictions.

Measurement of the W W and W Z production cross section using final states with a charged lepton and heavy-flavor jets in the full CDF Run II data set

DOE PAGES

Aaltonen, T.; Amerio, S.; Amidei, D.; ...

2016-08-23

We present a measurement of the total WW and WZ production cross sections inmore » $$p\\bar{p}$$ collision at $$\\sqrt{s}$$ = 1.96 TeV, in a final state consistent with leptonic W boson decay and jets originating from heavy-flavor quarks from either a W or a Z boson decay. This analysis uses the full data set collected with the CDF II detector during Run II of the Tevatron collider, corresponding to an integrated luminosity of 9.4 fb -1. An analysis of the dijet mass spectrum provides 3.7σ evidence of the summed production processes of either WW or WZ bosons with a measured total cross section of σ WW+WZ = 13.7±3.9 pb. Independent measurements of the WW and WZ production cross sections are allowed by the different heavy-flavor decay patterns of the W and Z bosons and by the analysis of secondary-decay vertices reconstructed within heavy-flavor jets. The productions of WW and of WZ dibosons are independently seen with significances of 2.9σ and 2.1σ, respectively, with total cross sections of σ WW = 9.4±4.2 pb and σ WZ = 3.7$$+2.5\\atop{-2.2}$$ pb. Lastly, the measurements are consistent with standard-model predictions.« less

Heavy flavor at the Tevatron

NASA Astrophysics Data System (ADS)

Leo, S.

2016-07-01

The CDF and D0 experiments at the Tevatron proton-antiproton collider have pioneered and established the role of hadron collisions in exploring flavor physics through a broad program that continues to offer competitive results. I report on latest results in the flavor sector obtained using the whole CDF and D0 data sets corresponding to {˜}10{ fb-1} of integrated luminosity; including B-mesons spectroscopy and production asymmetries, flavor specific decay bottom-strange mesons lifetime. I also present measurements of direct and indirect CP violation in bottom and charm meson decays.

Collider Aspects of Flavour Physics at High Q

DOE Office of Scientific and Technical Information (OSTI.GOV)

del Aguila, F.; Aguilar-Saavedra, J.A.; Allanach, B.C.

2008-03-07

This chapter of the report of the 'Flavour in the era of LHC' workshop discusses flavor related issues in the production and decays of heavy states at LHC, both from the experimental side and from the theoretical side. We review top quark physics and discuss flavor aspects of several extensions of the Standard Model, such as supersymmetry, little Higgs model or models with extra dimensions. This includes discovery aspects as well as measurement of several properties of these heavy states. We also present public available computational tools related to this topic.

Measurement of electrons from semileptonic heavy-flavor hadron decays in p p collisions at s = 2.76 TeV

DOE PAGES

Abelev, B.; Adam, J.; Adamová, D.; ...

2015-01-07

We measured the p T-differential production cross section of electrons from semileptonic decays of heavy-flavor hadrons at midrapidity in proton-proton collisions and at √s=2.76 TeV in the transverse momentum range 0.5T<12 GeV/c with the ALICE detector at the LHC. Our analysis was performed using minimum bias events and events triggered by the electromagnetic calorimeter. Predictions from perturbative QCD calculations agree with the data within the theoretical and experimental uncertainties.

Can X(5568) be a tetraquark state?

NASA Astrophysics Data System (ADS)

Wang, Wei; Zhu, Ruilin

2016-09-01

Very recently, the D0 collaboration has reported the observation of a narrow structure, X(5568), in the decay process using the 10.4fb-1 data of pp¯ collision at . This structure is of great interest since it is the first hadronic state with four different valence quark flavors, b, s, u, d. In this work, we investigate tetraquarks with four different quark flavors. Based on the diquark-antidiquark scheme, we study the spectroscopy of the tetraquarks with one heavy bottom/charm quark and three light quarks. We find that the lowest-lying S-wave state, a tetraquark with the flavor [su][b¯d¯] and the spin-parity JP = 0+, is about 150 MeV higher than the X(5568). Further detailed experimental and theoretical studies of the spectrum, production and decays of tetraquark states with four different flavors are vital to gain a better understanding of the nature and classification of hadron exotic states. Supported by National Natural Science Foundation of China (11575110), Natural Science Foundation of Shanghai (15DZ2272100, 15ZR1423100), China Postdoctoral Science Foundation, Open Project Program of State Key Laboratory of Theoretical Physics, Institute of Theoretical Physics, Chinese Academy of Sciences, China (Y5KF111CJ1), and Scientific Research Foundation for Returned Overseas Chinese Scholars, State Education Ministry

Single electron yields from semileptonic charm and bottom hadron decays in Au +Au collisions at √{sN N}=200 GeV

NASA Astrophysics Data System (ADS)

Adare, A.; Aidala, C.; Ajitanand, N. N.; Akiba, Y.; Akimoto, R.; Alexander, J.; Alfred, M.; Aoki, K.; Apadula, N.; Aramaki, Y.; Asano, H.; Aschenauer, E. C.; Atomssa, E. T.; Awes, T. C.; Azmoun, B.; Babintsev, V.; Bai, M.; Bandara, N. S.; Bannier, B.; Barish, K. N.; Bassalleck, B.; Bathe, S.; Baublis, V.; Baumgart, S.; Bazilevsky, A.; Beaumier, M.; Beckman, S.; Belmont, R.; Berdnikov, A.; Berdnikov, Y.; Black, D.; Blau, D. S.; Bok, J. S.; Boyle, K.; Brooks, M. L.; Bryslawskyj, J.; Buesching, H.; Bumazhnov, V.; Butsyk, S.; Campbell, S.; Chen, C.-H.; Chi, C. Y.; Chiu, M.; Choi, I. J.; Choi, J. B.; Choi, S.; Choudhury, R. K.; Christiansen, P.; Chujo, T.; Chvala, O.; Cianciolo, V.; Citron, Z.; Cole, B. A.; Connors, M.; Cronin, N.; Crossette, N.; Csanád, M.; Csörgő, T.; Dairaku, S.; Danley, T. W.; Datta, A.; Daugherity, M. S.; David, G.; Deblasio, K.; Dehmelt, K.; Denisov, A.; Deshpande, A.; Desmond, E. J.; Dietzsch, O.; Ding, L.; Dion, A.; Diss, P. B.; Do, J. H.; Donadelli, M.; D'Orazio, L.; Drapier, O.; Drees, A.; Drees, K. A.; Durham, J. M.; Durum, A.; Edwards, S.; Efremenko, Y. V.; Engelmore, T.; Enokizono, A.; Esumi, S.; Eyser, K. O.; Fadem, B.; Feege, N.; Fields, D. E.; Finger, M.; Finger, M.; Fleuret, F.; Fokin, S. L.; Frantz, J. E.; Franz, A.; Frawley, A. D.; Fukao, Y.; Fusayasu, T.; Gainey, K.; Gal, C.; Gallus, P.; Garg, P.; Garishvili, A.; Garishvili, I.; Ge, H.; Giordano, F.; Glenn, A.; Gong, X.; Gonin, M.; Goto, Y.; Granier de Cassagnac, R.; Grau, N.; Greene, S. V.; Grosse Perdekamp, M.; Gu, Y.; Gunji, T.; Hachiya, T.; Haggerty, J. S.; Hahn, K. I.; Hamagaki, H.; Hamilton, H. F.; Han, S. Y.; Hanks, J.; Hasegawa, S.; Haseler, T. O. S.; Hashimoto, K.; Hayano, R.; Hayashi, S.; He, X.; Hemmick, T. K.; Hester, T.; Hill, J. C.; Hollis, R. S.; Homma, K.; Hong, B.; Horaguchi, T.; Hoshino, T.; Hotvedt, N.; Huang, J.; Huang, S.; Ichihara, T.; Iinuma, H.; Ikeda, Y.; Imai, K.; Imazu, Y.; Imrek, J.; Inaba, M.; Iordanova, A.; Isenhower, D.; Isinhue, A.; Ivanishchev, D.; Jacak, B. V.; Javani, M.; Jezghani, M.; Jia, J.; Jiang, X.; Johnson, B. M.; Joo, K. S.; Jouan, D.; Jumper, D. S.; Kamin, J.; Kanda, S.; Kang, B. H.; Kang, J. H.; Kang, J. S.; Kapustinsky, J.; Karatsu, K.; Kawall, D.; Kazantsev, A. V.; Kempel, T.; Key, J. A.; Khachatryan, V.; Khandai, P. K.; Khanzadeev, A.; Kijima, K. M.; Kim, B. I.; Kim, C.; Kim, D. J.; Kim, E.-J.; Kim, G. W.; Kim, M.; Kim, Y.-J.; Kim, Y. K.; Kimelman, B.; Kinney, E.; Kistenev, E.; Kitamura, R.; Klatsky, J.; Kleinjan, D.; Kline, P.; Koblesky, T.; Komkov, B.; Koster, J.; Kotchetkov, D.; Kotov, D.; Krizek, F.; Kurita, K.; Kurosawa, M.; Kwon, Y.; Kyle, G. S.; Lacey, R.; Lai, Y. S.; Lajoie, J. G.; Lebedev, A.; Lee, D. M.; Lee, J.; Lee, K. B.; Lee, K. S.; Lee, S.; Lee, S. H.; Lee, S. R.; Leitch, M. J.; Leite, M. A. L.; Leitgab, M.; Lewis, B.; Li, X.; Lim, S. H.; Linden Levy, L. A.; Liu, M. X.; Lynch, D.; Maguire, C. F.; Makdisi, Y. I.; Makek, M.; Manion, A.; Manko, V. I.; Mannel, E.; Maruyama, T.; McCumber, M.; McGaughey, P. L.; McGlinchey, D.; McKinney, C.; Meles, A.; Mendoza, M.; Meredith, B.; Miake, Y.; Mibe, T.; Midori, J.; Mignerey, A. C.; Milov, A.; Mishra, D. K.; Mitchell, J. T.; Miyasaka, S.; Mizuno, S.; Mohanty, A. K.; Mohapatra, S.; Montuenga, P.; Moon, H. J.; Moon, T.; Morrison, D. P.; Moskowitz, M.; Moukhanova, T. V.; Murakami, T.; Murata, J.; Mwai, A.; Nagae, T.; Nagamiya, S.; Nagashima, K.; Nagle, J. L.; Nagy, M. I.; Nakagawa, I.; Nakagomi, H.; Nakamiya, Y.; Nakamura, K. R.; Nakamura, T.; Nakano, K.; Nattrass, C.; Netrakanti, P. K.; Nihashi, M.; Niida, T.; Nishimura, S.; Nouicer, R.; Novák, T.; Novitzky, N.; Nukariya, A.; Nyanin, A. S.; Obayashi, H.; O'Brien, E.; Ogilvie, C. A.; Okada, K.; Orjuela Koop, J. D.; Osborn, J. D.; Oskarsson, A.; Ozawa, K.; Pak, R.; Pantuev, V.; Papavassiliou, V.; Park, I. H.; Park, J. S.; Park, S.; Park, S. K.; Pate, S. F.; Patel, L.; Patel, M.; Pei, H.; Peng, J.-C.; Perepelitsa, D. V.; Perera, G. D. N.; Peressounko, D. Yu.; Perry, J.; Petti, R.; Pinkenburg, C.; Pinson, R.; Pisani, R. P.; Purschke, M. L.; Qu, H.; Rak, J.; Ramson, B. J.; Ravinovich, I.; Read, K. F.; Reynolds, D.; Riabov, V.; Riabov, Y.; Richardson, E.; Rinn, T.; Riveli, N.; Roach, D.; Roche, G.; Rolnick, S. D.; Rosati, M.; Rowan, Z.; Rubin, J. G.; Ryu, M. S.; Sahlmueller, B.; Saito, N.; Sakaguchi, T.; Sako, H.; Samsonov, V.; Sarsour, M.; Sato, S.; Sawada, S.; Schaefer, B.; Schmoll, B. K.; Sedgwick, K.; Seidl, R.; Sen, A.; Seto, R.; Sett, P.; Sexton, A.; Sharma, D.; Shein, I.; Shibata, T.-A.; Shigaki, K.; Shimomura, M.; Shoji, K.; Shukla, P.; Sickles, A.; Silva, C. L.; Silvermyr, D.; Sim, K. S.; Singh, B. K.; Singh, C. P.; Singh, V.; Skolnik, M.; Slunečka, M.; Snowball, M.; Solano, S.; Soltz, R. A.; Sondheim, W. E.; Sorensen, S. P.; Sourikova, I. V.; Stankus, P. W.; Steinberg, P.; Stenlund, E.; Stepanov, M.; Ster, A.; Stoll, S. P.; Sugitate, T.; Sukhanov, A.; Sumita, T.; Sun, J.; Sziklai, J.; Takagui, E. M.; Takahara, A.; Taketani, A.; Tanaka, Y.; Taneja, S.; Tanida, K.; Tannenbaum, M. J.; Tarafdar, S.; Taranenko, A.; Tennant, E.; Tieulent, R.; Timilsina, A.; Todoroki, T.; Tomášek, M.; Torii, H.; Towell, C. L.; Towell, R.; Towell, R. S.; Tserruya, I.; Tsuchimoto, Y.; Vale, C.; van Hecke, H. W.; Vargyas, M.; Vazquez-Zambrano, E.; Veicht, A.; Velkovska, J.; Vértesi, R.; Virius, M.; Voas, B.; Vrba, V.; Vznuzdaev, E.; Wang, X. R.; Watanabe, D.; Watanabe, K.; Watanabe, Y.; Watanabe, Y. S.; Wei, F.; Whitaker, S.; White, A. S.; White, S. N.; Winter, D.; Wolin, S.; Woody, C. L.; Wysocki, M.; Xia, B.; Xue, L.; Yalcin, S.; Yamaguchi, Y. L.; Yanovich, A.; Ying, J.; Yokkaichi, S.; Yoo, J. H.; Yoon, I.; You, Z.; Younus, I.; Yu, H.; Yushmanov, I. E.; Zajc, W. A.; Zelenski, A.; Zhou, S.; Zou, L.; Phenix Collaboration

2016-03-01

The PHENIX Collaboration at the Relativistic Heavy Ion Collider has measured open heavy flavor production in minimum bias Au +Au collisions at √{sN N}=200 GeV via the yields of electrons from semileptonic decays of charm and bottom hadrons. Previous heavy flavor electron measurements indicated substantial modification in the momentum distribution of the parent heavy quarks owing to the quark-gluon plasma created in these collisions. For the first time, using the PHENIX silicon vertex detector to measure precision displaced tracking, the relative contributions from charm and bottom hadrons to these electrons as a function of transverse momentum are measured in Au +Au collisions. We compare the fraction of electrons from bottom hadrons to previously published results extracted from electron-hadron correlations in p +p collisions at √{sN N}=200 GeV and find the fractions to be similar within the large uncertainties on both measurements for pT>4 GeV/c . We use the bottom electron fractions in Au +Au and p +p along with the previously measured heavy flavor electron RA A to calculate the RA A for electrons from charm and bottom hadron decays separately. We find that electrons from bottom hadron decays are less suppressed than those from charm for the region 3

Heavy Flavor Production and Spectroscopy with CDF

NASA Astrophysics Data System (ADS)

Palni, Prabhakar; CDF Collaboration

2012-12-01

Using data from pp¯ collisions at √{s}=1.96 TeV recorded by the CDF II detector at the Fermilab Tevatron, we present three recent results on heavy flavor production: an observation of the excited resonance state Λb*0 in its fully reconstructed decay mode to Λb0π+π-, a study of quark fragmentation using kaons produced in association with prompt Ds±/D± mesons, and the measurement of angular distributions of muons from ϒ(1S,2S,3S) decays in both the Collins-Soper and the s-channel helicity frames.

Single electron yields from semileptonic charm and bottom hadron decays in Au + Au collisions at s N N = 200 GeV

DOE PAGES

Adare, A.; Aidala, C.; Ajitanand, N. N.; ...

2016-03-07

We measured open heavy flavor production in minimum bias Au + Au collisions at √s( NN) = 200 GeV via the yields of electrons from semileptonic decays of charm and bottom hadrons, using the PHENIX Collaboration at the Relativistic Heavy Ion Collider. In the past, heavy flavor electron measurements indicated substantial modification in the momentum distribution of the parent heavy quarks owing to the quark-gluon plasma created in these collisions. For the first time, using the PHENIX silicon vertex detector to measure precision displaced tracking, the relative contributions from charm and bottom hadrons to these electrons as a function ofmore » transverse momentum are measured in Au + Au collisions. Here, we compare the fraction of electrons from bottom hadrons to previously published results extracted from electron-hadron correlations in p + p collisions at √s( NN) = 200 GeV and find the fractions to be similar within the large uncertainties on both measurements for p (T) > 4 GeV/c. We use the bottom electron fractions in Au + Au and p + p along with the previously measured heavy flavor electron R (AA) to calculate the R (AA) for electrons from charm and bottom hadron decays separately. Finally, we find that electrons from bottom hadron decays are less suppressed than those from charm for the region 3 < p (T) < 4 GeV/c.« less

B Physics and CP Violation

NASA Astrophysics Data System (ADS)

Kowalewski, R. V.

2004-03-01

These lectures present the phenomenology of B meson decays and their impact on our understanding of CP violation in the quark sector, with an emphasis on measurements made at the e+e- B factories. Some of the relevant theoretical ideas such as the Operator Product Expansion and Heavy Quark Symmetry are introduced, and applications to the determination of CKM matrix elements given. The phenomenon of B flavor oscillations is reviewed, and the mechanisms for and current status of CP violation in the B system is given. The status of rare B decays is also discussed.

Embedding A4 into left-right flavor symmetry: Tribimaximal neutrino mixing and fermion hierarchy

NASA Astrophysics Data System (ADS)

Bazzocchi, F.; Morisi, S.; Picariello, M.

2008-01-01

We address two fundamental aspects of flavor physics: the mass hierarchy and the large lepton mixing angles. On one side, left-right flavor symmetry realizes the democratic mass matrix patterns and explains why one family is much heavier than the others. On the other side, discrete flavor symmetry such as A4 leads to the observed tribimaximal mixing for the leptons. We show that, by explicitly breaking the left-right flavor symmetry into the diagonal A4, it is possible to explain both the observed charged fermion mass hierarchies and quark and lepton mixing angles. In particular we predict a heavy 3rd family, the tribimaximal mixing for the leptons, and we suggest a possible origin of the Cabibbo and other mixing angles for the quarks.

a Heavy Higgs Boson from Flavor and Electroweak Symmetry Unification

NASA Astrophysics Data System (ADS)

Fabbrichesi, Marco

2005-08-01

We present a unified picture of flavor and electroweak symmetry breaking based on a nonlinear sigma model spontaneously broken at the TeV scale. Flavor and Higgs bosons arise as pseudo-Goldstone modes. Explicit collective symmetry breaking yields stable vacuum expectation values and masses protected at one loop by the little-Higgs mechanism. The coupling to the fermions generates well-definite mass textures--according to a U(1) global flavor symmetry--that correctly reproduce the mass hierarchies and mixings of quarks and leptons. The model is more constrained than usual little-Higgs models because of bounds on weak and flavor physics. The main experimental signatures testable at the LHC are a rather large mass mh0 = 317 ± 80 GeV for the (lightest) Higgs boson.

Measurements of electrons from semi-leptonic heavy flavor decays in p+p and Au+Au collisions at √{sNN } = 200 GeV at STAR

NASA Astrophysics Data System (ADS)

Wang, Yaping; STAR Collaboration

2017-08-01

In these proceedings, we present recent results on electrons from semi-leptonic decays of open heavy-flavor hadrons (eHF) with the STAR detector at the Relativistic Heavy Ion Collider. We report the updated measurements of eHF production in p+p collisions at √{ s } = 200 GeV with significantly improved precision and wider kinematic coverage than previous measurements. With this new p+p reference, we obtain the nuclear modification factor (RAA) for eHF in Au+Au collisions at √{sNN } = 200 GeV using 2010 data. The RAA shows significant suppression at high pT in most central Au+Au collisions, while the suppression reduces gradually towards more peripheral collisions. We compare eHFRAA in central Au+Au collisions to that in central U+U collisions at √{sNN } = 193 GeV and find that they are consistent within uncertainties. We also show the results of B-hadron contribution to eHF extracted from azimuthal correlations between eHF and charged hadrons in p+p collisions. Finally we report the measurements of eHF from open bottom hadron decays and discuss the prospect of measuring eHF from open bottom and charm hadron decays separately utilizing the Heavy Flavor Tracker in Au+Au collisions.

Update on flavoring-induced lung disease.

PubMed

Holden, Van K; Hines, Stella E

2016-03-01

Since the initial report of bronchiolitis obliterans in microwave popcorn workers, exposures to flavoring substances have been identified in a variety of food and flavor manufacturing facilities and in the consumer market. Attempts to decrease the risk of lung disease have included the use of flavoring substitutes; however, these chemicals may cause similar injury. This article reviews recent flavoring exposures and data on the pathogenesis, clinical characteristics, and surveillance of flavoring-induced lung disease. Diacetyl and 2,3-pentanedione exposures have occurred in food production facilities that make cookies, cereal, chocolate, and coffee. Airborne levels often exceed proposed occupational exposure limits. Cases of biopsy-proven bronchiolitis obliterans in heavy popcorn consumers have also been reported. New data demonstrate the presence of diacetyl and 2,3-pentanedione in flavored nicotine liquids used in electronic nicotine delivery systems. Diacetyl substitutes cause similar peri-bronchiolar fibrotic lesions in animal studies. Their use may continue to place workers at risk for flavoring-induced lung disease, which may present in forms beyond that of fixed airflow obstruction, contributing to delays in identifying and treating patients with flavoring-induced lung disease. Engineering controls, medical surveillance and personal protective equipment can limit flavorings exposure and risk for lung disease.

D-Meson Mixing in 2+1-Flavor Lattice QCD

DOE Office of Scientific and Technical Information (OSTI.GOV)

Chang, Chia Cheng; Bouchard, C. M.; El-Khadra, A. X.

We present results for neutral D-meson mixing in 2+1-flavor lattice QCD. We compute the matrix elements for all five operators that contribute to D mixing at short distances, including those that only arise beyond the Standard Model. Our results have an uncertainty similar to those of the ETM collaboration (with 2 and with 2+1+1 flavors). This work shares many features with a recent publication on B mixing and with ongoing work on heavy-light decay constants from the Fermilab Lattice and MILC Collaborations.

LHC Data and its Impact on nCTEQ15 PDFs

DOE Office of Scientific and Technical Information (OSTI.GOV)

Clark, D. B.; Godat, E.; Ježo, T.

2018-01-10

The LHC heavy ion data for W/Z production can provide new incisive information on the PDFs. This data is sensitive to the heavier quark flavors (strange and charm) in a high energy kinematic region; this can facilitate the determination of PDFs in the small x region where previous data was limited. At present, the flavor separation of the proton PDFs is dependent on DIS data from nuclear targets. Therefore, improved nuclear corrections can also yield enhanced flavor determination of both the proton and nuclear PDFs.

D-Wave Heavy Baryons from QCD Sum Rules

NASA Astrophysics Data System (ADS)

Mao, Qiang; Chen, Hua-Xing; Hosaka, Atsushi; Liu, Xiang; Zhu, Shi-Lin

We study the D-wave heavy baryons using the method of QCD sum rules in the framework of heavy quark effective theory. Our results suggest that the Λc(2860), Λc(2880), Ξc(3055) and Ξc(3080) complete two D-wave SU(3) flavor 3¯F charmed baryon doublets of JP = 3/2+ and 5/2+.

The sPHENIX Experiment

NASA Astrophysics Data System (ADS)

Pérez Lara, Carlos E.

2018-02-01

Our understanding of QCD under extreme conditions has advanced tremendously in the last 20 years with the discovery of the Quark Gluon Plasma and its characterisation in heavy ion collisions at RHIC and LHC. The sPHENIX detector planned at RHIC is designed to further study the microscopic nature of the QGP through precision measurements of jet, upsilon and open heavy flavor probes over a broad pT range. The multi-year sPHENIX physics program will commence in early 2023, using state-of-the art detector technologies to fully exploit the highest RHIC luminosities. The experiment incorporates the 1.4 T former BaBar solenoid magnet, and will feature high precision tracking and vertexing capabilities, provided by a compact TPC, Si-strip intermediate tracker and MAPS vertex detector. This is complemented by highly granular electromagnetic and hadronic calorimetry with full azimuthal coverage. In this document I describe the sPHENIX detector design and physics program, with particular emphasis on the comprehensive open heavy flavour program enabled by the experiment's large coverage, high rate capability and precision vertexing.

Probing lepton flavor violation signal via γ γ →l¯ilj in the left-right twin Higgs model at the ILC

NASA Astrophysics Data System (ADS)

Liu, Guo-Li; Wang, Fei; Xie, Kuan; Guo, Xiao-Fei

2017-08-01

To explain the small neutrino masses, heavy Majorana neutrinos are introduced in the left-right twin Higgs model. The heavy neutrinos—together with the charged scalars and the heavy gauge bosons—may contribute large mixings between the neutrinos and the charged leptons, which may induce some distinct lepton-flavor-violating processes. We check ℓ¯iℓj (i ,j =e ,μ ,τ ,i ≠j ) production in γ γ collisions in the left-right twin Higgs model, and find that the production rates may be large in some specific parameter space. In optimal cases, it is even possible to detect them with reasonable kinematical cuts. We also show that these collisions can effectively constrain the model parameters—such as the Higgs vacuum expectation value, the right-handed neutrino mass, etc.—and may serve as a sensitive probe of this new physics model.

21 CFR 131.150 - Heavy cream.

Code of Federal Regulations, 2013 CFR

2013-04-01

... concentrated fruit and fruit juice). (ii) Natural and artificial food flavoring. (c) Methods of analysis. The... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Heavy cream. 131.150 Section 131.150 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN...

21 CFR 131.150 - Heavy cream.

Code of Federal Regulations, 2014 CFR

2014-04-01

... concentrated fruit and fruit juice). (ii) Natural and artificial food flavoring. (c) Methods of analysis. The... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Heavy cream. 131.150 Section 131.150 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN...

21 CFR 131.150 - Heavy cream.

Code of Federal Regulations, 2011 CFR

2011-04-01

... concentrated fruit and fruit juice). (ii) Natural and artificial food flavoring. (c) Methods of analysis. The... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Heavy cream. 131.150 Section 131.150 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN...

21 CFR 131.150 - Heavy cream.

Code of Federal Regulations, 2010 CFR

2010-04-01

... concentrated fruit and fruit juice). (ii) Natural and artificial food flavoring. (c) Methods of analysis. The... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Heavy cream. 131.150 Section 131.150 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN...

21 CFR 131.150 - Heavy cream.

Code of Federal Regulations, 2012 CFR

2012-04-01

... concentrated fruit and fruit juice). (ii) Natural and artificial food flavoring. (c) Methods of analysis. The... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Heavy cream. 131.150 Section 131.150 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN...

A Test of the Flavor Independence of Strong Interactions in e+e- Annihilation at the Z0 Pole

DOE Office of Scientific and Technical Information (OSTI.GOV)

Muller, David

1999-09-03

This thesis presents a comparison of the strong coupling of the gluons to light (q l = u + d + s), c, and b quarks, determined from multijet rates in flavor-tagged samples of approximately 150,000 hadronic Z 0 decays recorded with the SLC Large Detector at the SLAC Linear Collider between 1993 and 1995. Flavor separation among primary q l {anti q l} , c{anti c} and b {anti b} final states was made on the basis of the reconstructed mass of long-lived heavy-hadron decay vertices, yielding tags with high purity and low bias against {>=} 3-jet final states.more » The data obtained imply no flavor dependence within our sensitivity.« less

DOE Office of Scientific and Technical Information (OSTI.GOV)

Aaltonen, T.; Amerio, S.; Amidei, D.

We present a measurement of the total WW and WZ production cross sections inmore » $$p\\bar{p}$$ collision at $$\\sqrt{s}$$ = 1.96 TeV, in a final state consistent with leptonic W boson decay and jets originating from heavy-flavor quarks from either a W or a Z boson decay. This analysis uses the full data set collected with the CDF II detector during Run II of the Tevatron collider, corresponding to an integrated luminosity of 9.4 fb -1. An analysis of the dijet mass spectrum provides 3.7σ evidence of the summed production processes of either WW or WZ bosons with a measured total cross section of σ WW+WZ = 13.7±3.9 pb. Independent measurements of the WW and WZ production cross sections are allowed by the different heavy-flavor decay patterns of the W and Z bosons and by the analysis of secondary-decay vertices reconstructed within heavy-flavor jets. The productions of WW and of WZ dibosons are independently seen with significances of 2.9σ and 2.1σ, respectively, with total cross sections of σ WW = 9.4±4.2 pb and σ WZ = 3.7$$+2.5\\atop{-2.2}$$ pb. Lastly, the measurements are consistent with standard-model predictions.« less

More on heavy tetraquarks in lattice QCD at almost physical pion mass

NASA Astrophysics Data System (ADS)

Francis, Anthony; Hudspith, Renwick J.; Lewis, Randy; Maltman, Kim

2018-03-01

We report on our progress in studying exotic, heavy tetraquark states, qq' Q̅Q̅'. Using publicly available dynamical nf = 2 + 1 Wilson-Clover gauge configurations, generated by the PACS-CS collaboration, with pion masses ≃ 164, 299 and 415 MeV, we extend our previous analysis to heavy quark components containing heavier than physical bottom quarks Q̅Q̅' = b̅'b̅' or Q̅Q̅' = b̅b̅', charm and bottom quarks c̅b̅ and also only charm quarks c̅ c̅. Throughout we employ NRQCD and relativistic heavy quarks for the heavier than bottom, bottom and charm quarks. Using our previously established diquark-antidiquark and meson-meson operator basis we comment in particular on the dependence of the binding energy on the mass of the heavy quark component Q̅Q̅, with heavy quarks ranging from mQ = 0:85… 6.3 · mb. In the heavy flavor non-degenerate case, Q̅Q̅', and especially for the tetraquark channel udc̅d̅, we extend our work to utilize a 3 × 3 GEVP to study the ground and threshold states thereby enabling a clear identification of possible binding. Finally, we present initial work on the Q̅Q̅' = c̅c̅ system where a much larger operator basis is available in comparison to flavor combinations with NRQCD quarks.

Search for a Heavy Neutral Particle Decaying to e mu, e tau, or mu tau in pp Collisions at √s=8 TeV with the ATLAS Detector

DOE PAGES

Aad, G.

2015-07-14

This Letter presents a search for a heavy neutral particle decaying into an opposite-sign different-flavor dilepton pair, e ±μ ∓, e ±τ ∓, or μ ±τ ∓ using 20.3 fb -1 of pp collision data at √s=8 TeV collected by the ATLAS detector at the LHC. The numbers of observed candidate events are compatible with the standard model expectations. Limits are set on the cross section of new phenomena in two scenarios: the production of ν˜ τ in R-parity-violating supersymmetric models and the production of a lepton-flavor-violating Z' vector boson.

Vector boson production in pPb and PbPb collisions at the LHC and its impact on nCTEQ15 PDFs

NASA Astrophysics Data System (ADS)

Kusina, A.; Lyonnet, F.; Clark, D. B.; Godat, E.; Ježo, T.; Kovařík, K.; Olness, F. I.; Schienbein, I.; Yu, J. Y.

2017-07-01

We provide a comprehensive comparison of W^± / Z vector boson production data in pPb and PbPb collisions at the LHC with predictions obtained using the nCTEQ15 PDFs. We identify the measurements which have the largest potential impact on the PDFs, and estimate the effect of including these data using a Bayesian reweighting method. We find this data set can provide information as regards both the nuclear corrections and the heavy flavor (strange quark) PDF components. As for the proton, the parton flavor determination/separation is dependent on nuclear corrections (from heavy target DIS, for example), this information can also help improve the proton PDFs.

PHENIX results on open heavy flavor production

NASA Astrophysics Data System (ADS)

Hachiya, Takashi

2018-02-01

PHENIX measures the open heavy flavor productions in p + p, Cu+Au, and Au+Au collisions at = 200 and 510 GeV using the silicon tracking detectors for mid- and forward rapidities. In Au+Au collisions, the nuclear modification of single electrons from bottom and charm hadron decays are measured for minimum bias and most central collisions. It is found that bottoms are less suppressed than charms in pT=3-5 GeV/c and charms in most central collisions are more suppressed than that in minimum bias collisions. In p + p and Cu+Au collisions, J/ψ from B meson decays are measured at forward and backward rapidities. The nuclear modification of B mesons in Cu+Au collisions is consistent with unity.

B -meson decay constants from 2 + 1 -flavor lattice QCD with domain-wall light quarks and relativistic heavy quarks

DOE PAGES

Christ, Norman H.; Flynn, Jonathan M.; Izubuchi, Taku; ...

2015-03-10

We calculate the B-meson decay constants f B, f Bs, and their ratio in unquenched lattice QCD using domain-wall light quarks and relativistic b quarks. We use gauge-field ensembles generated by the RBC and UKQCD collaborations using the domain-wall fermion action and Iwasaki gauge action with three flavors of light dynamical quarks. We analyze data at two lattice spacings of a ≈ 0.11, 0.086 fm with unitary pion masses as light as M π ≈ 290 MeV; this enables us to control the extrapolation to the physical light-quark masses and continuum. For the b quarks we use the anisotropic clovermore » action with the relativistic heavy-quark interpretation, such that discretization errors from the heavy-quark action are of the same size as from the light-quark sector. We renormalize the lattice heavy-light axial-vector current using a mostly nonperturbative method in which we compute the bulk of the matching factor nonperturbatively, with a small correction, that is close to unity, in lattice perturbation theory. We also improve the lattice heavy-light current through O(α sa). We extrapolate our results to the physical light-quark masses and continuum using SU(2) heavy-meson chiral perturbation theory, and provide a complete systematic error budget. We obtain f B0 = 199.5(12.6) MeV, f B+=195.6(14.9) MeV, f Bs=235.4(12.2) MeV, f Bs/f B0=1.197(50), and f Bs/f B+=1.223(71), where the errors are statistical and total systematic added in quadrature. Finally, these results are in good agreement with other published results and provide an important independent cross-check of other three-flavor determinations of B-meson decay constants using staggered light quarks.« less

B-meson decay constants from 2+1-flavor lattice QCD with domain-wall light quarks and relativistic heavy quarks

DOE Office of Scientific and Technical Information (OSTI.GOV)

Christ, Norman H.; Flynn, Jonathan M.; Izubuchi, Taku

2015-03-10

We calculate the B-meson decay constants f B, f Bs, and their ratio in unquenched lattice QCD using domain-wall light quarks and relativistic b-quarks. We use gauge-field ensembles generated by the RBC and UKQCD collaborations using the domain-wall fermion action and Iwasaki gauge action with three flavors of light dynamical quarks. We analyze data at two lattice spacings of a ≈ 0.11, 0.086 fm with unitary pion masses as light as M π ≈ 290 MeV; this enables us to control the extrapolation to the physical light-quark masses and continuum. For the b-quarks we use the anisotropic clover action withmore » the relativistic heavy-quark interpretation, such that discretization errors from the heavy-quark action are of the same size as from the light-quark sector. We renormalize the lattice heavy-light axial-vector current using a mostly nonperturbative method in which we compute the bulk of the matching factor nonperturbatively, with a small correction, that is close to unity, in lattice perturbation theory. We also improve the lattice heavy-light current through O(α sa). We extrapolate our results to the physical light-quark masses and continuum using SU(2) heavy-meson chiral perturbation theory, and provide a complete systematic error budget. We obtain f B0 = 196.2(15.7) MeV, f B+ = 195.4(15.8) MeV, f Bs = 235.4(12.2) MeV, f Bs/f B0 = 1.193(59), and f Bs/f B+ = 1.220(82), where the errors are statistical and total systematic added in quadrature. In addition, these results are in good agreement with other published results and provide an important independent cross check of other three-flavor determinations of B-meson decay constants using staggered light quarks.« less

Two-flavor hybrid stars with the Dyson-Schwinger quark model

NASA Astrophysics Data System (ADS)

Wei, J. B.; Chen, H.; Schulze, H.-J.

2017-11-01

We study the properties of two-flavor quark matter in the Dyson-Schwinger model and investigate the possible consequences for hybrid neutron stars, with particular regard to the two-solar-mass limit. We find that with some extreme values of the model parameters, the mass fraction of two-flavor quark matter in heavy neutron stars can be as high as 30 percent and the possible energy release during the conversion from nucleonic neutron stars to hybrid stars can reach 1052 erg. Supported by NSFC (11305144, 11475149, 11303023), Central Universities (CUGL 140609) in China, “NewCompStar,” COST Action MP1304

Photon-tagged and B-meson-tagged b-jet production at the LHC

DOE PAGES

Huang, Jinrui; Kang, Zhong -Bo; Vitev, Ivan; ...

2015-09-18

Tagged jet measurements in high energy hadronic and nuclear reactions provide constraints on the energy and parton flavor origin of the parton shower that recoils against the tagging particle. Such additional insight can be especially beneficial in illuminating the mechanisms of heavy flavor production in proton–proton collisions at the LHC and their modification in the heavy ion environment, which are not fully understood. With this motivation, we present theoretical results for isolated-photon-tagged and B-meson-tagged b-jet production at √s NN = 5.1 TeV for comparison to the upcoming lead–lead data. We find that photon-tagged b-jets exhibit smaller momentum imbalance shift inmore » nuclear matter, and correspondingly smaller energy loss, than photon-tagged light flavor jets. Our results show that B-meson tagging is most effective in ensuring that the dominant fraction of recoiling jets originate from prompt b-quarks. Furthermore, in this channel the large suppression of the cross section is not accompanied by a significant momentum imbalance shift.« less

Heavy flavor puzzle at LHC: a serendipitous interplay of jet suppression and fragmentation.

PubMed

Djordjevic, Magdalena

2014-01-31

Both charged hadrons and D mesons are considered to be excellent probes of QCD matter created in ultrarelativistic heavy ion collisions. Surprisingly, recent experimental observations at LHC show the same jet suppression for these two probes, which--contrary to pQCD expectations--may suggest similar energy losses for light quarks and gluons in the QCD medium. We here use our recently developed energy loss formalism in a finite-size dynamical QCD medium to analyze this phenomenon that we denote as the "heavy flavor puzzle at LHC." We show that this puzzle is a consequence of an unusual combination of the suppression and fragmentation patterns and, in fact, does not require invoking the same energy loss for light partons. Furthermore, we show that this combination leads to a simple relationship between the suppressions of charged hadrons and D mesons and the corresponding bare quark suppressions. Consequently, a coincidental matching of jet suppression and fragmentation allows considerably simplifying the interpretation of the corresponding experimental data.

Baryons and baryon resonances in nuclear matter

NASA Astrophysics Data System (ADS)

Lenske, Horst; Dhar, Madhumita; Gaitanos, Theodoros; Cao, Xu

2018-01-01

Theoretical approaches to the production of hyperons and baryon resonances in elementary hadronic reactions and heavy ion collisions are reviewed. The focus is on the production and interactions of baryons in the lowest SU(3) flavor octet and states from the next higher SU(3) flavor decuplet. Approaches using the SU(3) formalism for interactions of mesons and baryons and effective field theory for hyperons are discussed. An overview of application to free space and in-medium baryon-baryon interactions is given and the relation to a density functional theory is indicated. The intimate connection between baryon resonances and strangeness production is shown first for reactions on the nucleon. Pion-induced hypernuclear reactions are shown to proceed essentially through the excitation of intermediate nucleon resonances. Transport theory in conjunction with a statistical fragmentation model is an appropriate description of hypernuclear production in antiproton and heavy ion induced fragmentation reactions. The excitation of subnuclear degrees of freedom in peripheral heavy ion collisions at relativistic energies is reviewed. The status of in-medium resonance physics is discussed.

DOE Office of Scientific and Technical Information (OSTI.GOV)

Aidala, C.; Ajitanand, N. N.; Akiba, Y.

The cross section and transverse single-spin asymmetries of μ - and μ + from open heavy-flavor decays in polarized p+p collisions at √s = 200 GeV were measured in this paper by the PHENIX experiment during 2012 at the Relativistic Heavy Ion Collider. Because heavy-flavor production is dominated by gluon-gluon interactions at √s = 200 GeV, these measurements offer a unique opportunity to obtain information on the trigluon correlation functions. The measurements are performed at forward and backward rapidity (1.4 < |y| < 2.0) over the transverse momentum range of 1.25 < p T < 7 GeV/c for the crossmore » section and 1.25 < p T < 5 GeV/c for the asymmetry measurements. The obtained cross section is compared to a fixed-order-plus-next-to-leading-log perturbative-quantum-chromodynamics calculation. Finally, the asymmetry results are consistent with zero within uncertainties, and a model calculation based on twist-3 three-gluon correlations agrees with the data.« less

System-size dependence of open-heavy-flavor production in nucleus-nucleus collisions at √sNN =200 GeV

NASA Astrophysics Data System (ADS)

Adare, A.; Afanasiev, S.; Aidala, C.; Ajitanand, N. N.; Akiba, Y.; Al-Bataineh, H.; Alexander, J.; Aoki, K.; Apadula, N.; Aphecetche, L.; Armendariz, R.; Aronson, S. H.; Asai, J.; Atomssa, E. T.; Averbeck, R.; Awes, T. C.; Azmoun, B.; Babintsev, V.; Baksay, G.; Baksay, L.; Baldisseri, A.; Barish, K. N.; Barnes, P. D.; Bassalleck, B.; Bathe, S.; Batsouli, S.; Baublis, V.; Baumgart, S.; Bazilevsky, A.; Belikov, S.; Bennett, R.; Berdnikov, Y.; Bickley, A. A.; Boissevain, J. G.; Borel, H.; Boyle, K.; Brooks, M. L.; Buesching, H.; Bumazhnov, V.; Bunce, G.; Butsyk, S.; Campbell, S.; Chang, B. S.; Charvet, J.-L.; Chernichenko, S.; Chi, C. Y.; Chiba, J.; Chiu, M.; Choi, I. J.; Chujo, T.; Chung, P.; Churyn, A.; Cianciolo, V.; Cleven, C. R.; Cole, B. A.; Comets, M. P.; Constantin, P.; Csanád, M.; Csörgő, T.; Dahms, T.; Das, K.; David, G.; Deaton, M. B.; Dehmelt, K.; Delagrange, H.; Denisov, A.; D'Enterria, D.; Deshpande, A.; Desmond, E. J.; Dietzsch, O.; Dion, A.; Donadelli, M.; Drapier, O.; Drees, A.; Dubey, A. K.; Durham, J. M.; Durum, A.; Dzhordzhadze, V.; Efremenko, Y. V.; Egdemir, J.; Ellinghaus, F.; Emam, W. S.; Enokizono, A.; En'yo, H.; Esumi, S.; Eyser, K. O.; Fields, D. E.; Finger, M.; Finger, M.; Fleuret, F.; Fokin, S. L.; Fraenkel, Z.; Frantz, J. E.; Franz, A.; Frawley, A. D.; Fujiwara, K.; Fukao, Y.; Fusayasu, T.; Gadrat, S.; Garishvili, I.; Glenn, A.; Gong, H.; Gonin, M.; Gosset, J.; Goto, Y.; Granier de Cassagnac, R.; Grau, N.; Greene, S. V.; Grosse Perdekamp, M.; Gunji, T.; Gustafsson, H.-Å.; Hachiya, T.; Hadj Henni, A.; Haegemann, C.; Haggerty, J. S.; Hamagaki, H.; Han, R.; Harada, H.; Hartouni, E. P.; Haruna, K.; Haslum, E.; Hayano, R.; He, X.; Heffner, M.; Hemmick, T. K.; Hester, T.; Hiejima, H.; Hill, J. C.; Hobbs, R.; Hohlmann, M.; Holzmann, W.; Homma, K.; Hong, B.; Horaguchi, T.; Hornback, D.; Ichihara, T.; Iinuma, H.; Imai, K.; Inaba, M.; Inoue, Y.; Isenhower, D.; Isenhower, L.; Ishihara, M.; Isobe, T.; Issah, M.; Isupov, A.; Jacak, B. V.; Jia, J.; Jin, J.; Jinnouchi, O.; Johnson, B. M.; Joo, K. S.; Jouan, D.; Kajihara, F.; Kametani, S.; Kamihara, N.; Kamin, J.; Kaneta, M.; Kang, J. H.; Kanou, H.; Kawall, D.; Kazantsev, A. V.; Khanzadeev, A.; Kikuchi, J.; Kim, D. H.; Kim, D. J.; Kim, E.; Kinney, E.; Kiss, Á.; Kistenev, E.; Kiyomichi, A.; Klay, J.; Klein-Boesing, C.; Kochenda, L.; Kochetkov, V.; Komkov, B.; Konno, M.; Kotchetkov, D.; Kozlov, A.; Král, A.; Kravitz, A.; Kubart, J.; Kunde, G. J.; Kurihara, N.; Kurita, K.; Kweon, M. J.; Kwon, Y.; Kyle, G. S.; Lacey, R.; Lai, Y. S.; Lajoie, J. G.; Lebedev, A.; Lee, D. M.; Lee, M. K.; Lee, T.; Leitch, M. J.; Leite, M. A. L.; Lenzi, B.; Li, X.; Liška, T.; Litvinenko, A.; Liu, M. X.; Love, B.; Lynch, D.; Maguire, C. F.; Makdisi, Y. I.; Malakhov, A.; Malik, M. D.; Manko, V. I.; Mao, Y.; Mašek, L.; Masui, H.; Matathias, F.; McCumber, M.; McGaughey, P. L.; McGlinchey, D.; Miake, Y.; Mikeš, P.; Miki, K.; Miller, T. E.; Milov, A.; Mioduszewski, S.; Mishra, M.; Mitchell, J. T.; Mitrovski, M.; Morreale, A.; Morrison, D. P.; Moukhanova, T. V.; Mukhopadhyay, D.; Murata, J.; Nagamiya, S.; Nagata, Y.; Nagle, J. L.; Naglis, M.; Nakagawa, I.; Nakamiya, Y.; Nakamura, T.; Nakano, K.; Newby, J.; Nguyen, M.; Norman, B. E.; Nouicer, R.; Nyanin, A. S.; O'Brien, E.; Oda, S. X.; Ogilvie, C. A.; Ohnishi, H.; Oka, M.; Okada, K.; Omiwade, O. O.; Oskarsson, A.; Ouchida, M.; Ozawa, K.; Pak, R.; Pal, D.; Palounek, A. P. T.; Pantuev, V.; Papavassiliou, V.; Park, J.; Park, W. J.; Pate, S. F.; Pei, H.; Peng, J.-C.; Pereira, H.; Peresedov, V.; Peressounko, D. Yu.; Pinkenburg, C.; Purschke, M. L.; Purwar, A. K.; Qu, H.; Rak, J.; Rakotozafindrabe, A.; Ravinovich, I.; Read, K. F.; Rembeczki, S.; Reuter, M.; Reygers, K.; Riabov, V.; Riabov, Y.; Roche, G.; Romana, A.; Rosati, M.; Rosendahl, S. S. E.; Rosnet, P.; Rukoyatkin, P.; Rykov, V. L.; Sahlmueller, B.; Saito, N.; Sakaguchi, T.; Sakai, S.; Sakata, H.; Samsonov, V.; Sato, S.; Sawada, S.; Seele, J.; Seidl, R.; Semenov, V.; Seto, R.; Sharma, D.; Shein, I.; Shevel, A.; Shibata, T.-A.; Shigaki, K.; Shimomura, M.; Shoji, K.; Sickles, A.; Silva, C. L.; Silvermyr, D.; Silvestre, C.; Sim, K. S.; Singh, C. P.; Singh, V.; Skutnik, S.; Slunečka, M.; Soldatov, A.; Soltz, R. A.; Sondheim, W. E.; Sorensen, S. P.; Sourikova, I. V.; Staley, F.; Stankus, P. W.; Stenlund, E.; Stepanov, M.; Ster, A.; Stoll, S. P.; Sugitate, T.; Suire, C.; Sziklai, J.; Tabaru, T.; Takagi, S.; Takagui, E. M.; Taketani, A.; Tanaka, Y.; Tanida, K.; Tannenbaum, M. J.; Taranenko, A.; Tarján, P.; Thomas, T. L.; Togawa, M.; Toia, A.; Tojo, J.; Tomášek, L.; Torii, H.; Towell, R. S.; Tram, V.-N.; Tserruya, I.; Tsuchimoto, Y.; Vale, C.; Valle, H.; van Hecke, H. W.; Velkovska, J.; Vértesi, R.; Vinogradov, A. A.; Virius, M.; Vrba, V.; Vznuzdaev, E.; Wagner, M.; Walker, D.; Wang, X. R.; Watanabe, Y.; Wessels, J.; White, S. N.; Winter, D.; Woody, C. L.; Wysocki, M.; Xie, W.; Yamaguchi, Y. L.; Yanovich, A.; Yasin, Z.; Ying, J.; Yokkaichi, S.; Young, G. R.; Younus, I.; Yushmanov, I. E.; Zajc, W. A.; Zaudtke, O.; Zhang, C.; Zhou, S.; Zimányi, J.; Zolin, L.; Phenix Collaboration

2014-09-01

The PHENIX Collaboration at the Relativistic Heavy Ion Collider has measured open-heavy-flavor production in Cu +Cu collisions at √sNN =200 GeV through the measurement of electrons at midrapidity that originate from semileptonic decays of charm and bottom hadrons. In peripheral Cu +Cu collisions an enhanced production of electrons is observed relative to p +p collisions scaled by the number of binary collisions. In the transverse momentum range from 1 to 5 GeV/c the nuclear modification factor is RAA˜1.4. As the system size increases to more central Cu +Cu collisions, the enhancement gradually disappears and turns into a suppression. For pT>3 GeV/c, the suppression reaches RAA˜0.8 in the most central collisions. The pT and centrality dependence of RAA in Cu +Cu collisions agree quantitatively with RAA in d +Au and Au +Au collisions, if compared at a similar number of participating nucleons .

Food emulsions as delivery systems for flavor compounds: A review.

PubMed

Mao, Like; Roos, Yrjö H; Biliaderis, Costas G; Miao, Song

2017-10-13

Food flavor is an important attribute of quality food, and it largely determines consumer food preference. Many food products exist as emulsions or experience emulsification during processing, and therefore, a good understanding of flavor release from emulsions is essential to design food with desirable flavor characteristics. Emulsions are biphasic systems, where flavor compounds are partitioning into different phases, and the releases can be modulated through different ways. Emulsion ingredients, such as oils, emulsifiers, thickening agents, can interact with flavor compounds, thus modifying the thermodynamic behavior of flavor compounds. Emulsion structures, including droplet size and size distribution, viscosity, interface thickness, etc., can influence flavor component partition and their diffusion in the emulsions, resulting in different release kinetics. When emulsions are consumed in the mouth, both emulsion ingredients and structures undergo significant changes, resulting in different flavor perception. Special design of emulsion structures in the water phase, oil phase, and interface provides emulsions with great potential as delivery systems to control flavor release in wider applications. This review provides an overview of the current understanding of flavor release from emulsions, and how emulsions can behave as delivery systems for flavor compounds to better design novel food products with enhanced sensorial and nutritional attributes.

The two-mass contribution to the three-loop gluonic operator matrix element Agg,Q(3)

NASA Astrophysics Data System (ADS)

Ablinger, J.; Blümlein, J.; De Freitas, A.; Goedicke, A.; Schneider, C.; Schönwald, K.

2018-07-01

We calculate the two-mass QCD contributions to the massive operator matrix element Agg,Q at O (αs3) in analytic form in Mellin N- and z-space, maintaining the complete dependence on the heavy quark mass ratio. These terms are important ingredients for the matching relations of the variable flavor number scheme in the presence of two heavy quark flavors, such as charm and bottom. In Mellin N-space the result is given in the form of nested harmonic, generalized harmonic, cyclotomic and binomial sums, with arguments depending on the mass ratio. The Mellin inversion of these quantities to z-space gives rise to generalized iterated integrals with square root valued letters in the alphabet, depending on the mass ratio as well. Numerical results are presented.

Search for a Heavy Neutral Particle Decaying to eμ, eτ, or μτ in pp Collisions at sqrt[s]=8  TeV with the ATLAS Detector.

PubMed

Aad, G; Abbott, B; Abdallah, J; Abdinov, O; Aben, R; Abolins, M; AbouZeid, O S; Abramowicz, H; Abreu, H; Abreu, R; Abulaiti, Y; Acharya, B S; Adamczyk, L; Adams, D L; Adelman, J; Adomeit, S; Adye, T; Affolder, A A; Agatonovic-Jovin, T; Aguilar-Saavedra, J A; Agustoni, M; Ahlen, S P; Ahmadov, F; Aielli, G; Akerstedt, H; Åkesson, T P A; Akimoto, G; Akimov, A V; Alberghi, G L; Albert, J; Albrand, S; Alconada Verzini, M J; Aleksa, M; Aleksandrov, I N; Alexa, C; Alexander, G; Alexopoulos, T; Alhroob, M; Alimonti, G; Alio, L; Alison, J; Alkire, S P; Allbrooke, B M M; Allport, P P; Aloisio, A; Alonso, A; Alonso, F; Alpigiani, C; Altheimer, A; Alvarez Gonzalez, B; Alviggi, M G; Amako, K; Amaral Coutinho, Y; Amelung, C; Amidei, D; Amor Dos Santos, S P; Amorim, A; Amoroso, S; Amram, N; Amundsen, G; Anastopoulos, C; Ancu, L S; Andari, N; Andeen, T; Anders, C F; Anders, G; Anderson, K J; Andreazza, A; Andrei, V; Angelidakis, S; Angelozzi, I; Anger, P; Angerami, A; Anghinolfi, F; Anisenkov, A V; Anjos, N; 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Tsipolitis, G; Tsirintanis, N; Tsiskaridze, S; Tsiskaridze, V; Tskhadadze, E G; Tsukerman, I I; Tsulaia, V; Tsuno, S; Tsybychev, D; Tudorache, A; Tudorache, V; Tuna, A N; Tupputi, S A; Turchikhin, S; Turecek, D; Turra, R; Turvey, A J; Tuts, P M; Tykhonov, A; Tylmad, M; Tyndel, M; Ueda, I; Ueno, R; Ughetto, M; Ugland, M; Uhlenbrock, M; Ukegawa, F; Unal, G; Undrus, A; Unel, G; Ungaro, F C; Unno, Y; Unverdorben, C; Urban, J; Urquijo, P; Urrejola, P; Usai, G; Usanova, A; Vacavant, L; Vacek, V; Vachon, B; Valderanis, C; Valencic, N; Valentinetti, S; Valero, A; Valery, L; Valkar, S; Valladolid Gallego, E; Vallecorsa, S; Valls Ferrer, J A; Van Den Wollenberg, W; Van Der Deijl, P C; van der Geer, R; van der Graaf, H; Van Der Leeuw, R; van Eldik, N; van Gemmeren, P; Van Nieuwkoop, J; van Vulpen, I; van Woerden, M C; Vanadia, M; Vandelli, W; Vanguri, R; Vaniachine, A; Vannucci, F; Vardanyan, G; Vari, R; Varnes, E W; Varol, T; Varouchas, D; Vartapetian, A; Varvell, K E; Vazeille, F; Vazquez Schroeder, T; 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Watson, M F; Watts, G; Watts, S; Waugh, B M; Webb, S; Weber, M S; Weber, S W; Webster, J S; Weidberg, A R; Weinert, B; Weingarten, J; Weiser, C; Weits, H; Wells, P S; Wenaus, T; Wengler, T; Wenig, S; Wermes, N; Werner, M; Werner, P; Wessels, M; Wetter, J; Whalen, K; Wharton, A M; White, A; White, M J; White, R; White, S; Whiteson, D; Wickens, F J; Wiedenmann, W; Wielers, M; Wienemann, P; Wiglesworth, C; Wiik-Fuchs, L A M; Wildauer, A; Wilkens, H G; Williams, H H; Williams, S; Willis, C; Willocq, S; Wilson, A; Wilson, J A; Wingerter-Seez, I; Winklmeier, F; Winter, B T; Wittgen, M; Wittkowski, J; Wollstadt, S J; Wolter, M W; Wolters, H; Wosiek, B K; Wotschack, J; Woudstra, M J; Wozniak, K W; Wu, M; Wu, M; Wu, S L; Wu, X; Wu, Y; Wyatt, T R; Wynne, B M; Xella, S; Xu, D; Xu, L; Yabsley, B; Yacoob, S; Yakabe, R; Yamada, M; Yamaguchi, Y; Yamamoto, A; Yamamoto, S; Yamanaka, T; Yamauchi, K; Yamazaki, Y; Yan, Z; Yang, H; Yang, H; Yang, Y; Yao, L; Yao, W-M; Yasu, Y; Yatsenko, E; Yau Wong, K H; Ye, J; 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2015-07-17

This Letter presents a search for a heavy neutral particle decaying into an opposite-sign different-flavor dilepton pair, e^{±}μ^{∓}, e^{±}τ^{∓}, or μ^{±}τ^{∓} using 20.3  fb^{-1} of pp collision data at sqrt[s]=8  TeV collected by the ATLAS detector at the LHC. The numbers of observed candidate events are compatible with the standard model expectations. Limits are set on the cross section of new phenomena in two scenarios: the production of ν[over ˜]_{τ} in R-parity-violating supersymmetric models and the production of a lepton-flavor-violating Z^{'} vector boson.

Vector boson production in pPb and PbPb collisions at the LHC and its impact on nCTEQ15 PDFs

DOE PAGES

Kusina, A.; Lyonnet, F.; Clark, D. B.; ...

2017-07-21

Here, we provide a comprehensive comparison of W ±/Z vector boson production data in pPb and PbPb collisions at the LHC with predictions obtained using the nCTEQ15 PDFs. We also identify the measurements which have the largest potential impact on the PDFs, and estimate the effect of including these data using a Bayesian reweighting method. We find this data set can provide information as regards both the nuclear corrections and the heavy flavor (strange quark) PDF components. As for the proton, the parton flavor determination/separation is dependent on nuclear corrections (from heavy target DIS, for example), this information can alsomore » help improve the proton PDFs.« less

Vector boson production in pPb and PbPb collisions at the LHC and its impact on nCTEQ15 PDFs

DOE Office of Scientific and Technical Information (OSTI.GOV)

Kusina, A.; Lyonnet, F.; Clark, D. B.

Here, we provide a comprehensive comparison of W ±/Z vector boson production data in pPb and PbPb collisions at the LHC with predictions obtained using the nCTEQ15 PDFs. We also identify the measurements which have the largest potential impact on the PDFs, and estimate the effect of including these data using a Bayesian reweighting method. We find this data set can provide information as regards both the nuclear corrections and the heavy flavor (strange quark) PDF components. As for the proton, the parton flavor determination/separation is dependent on nuclear corrections (from heavy target DIS, for example), this information can alsomore » help improve the proton PDFs.« less

Measurement of D0 elliptic flow using the heavy flavor tracker detector in Au+Au collisions at √sNN = 200 GeV

NASA Astrophysics Data System (ADS)

Lipiec, Andrzej

2017-08-01

In heavy ion collisions at relativistic energies conducted at Relativistic Heavy Ion Collider (RHIC, Upton, USA) a new state of matter, Quark Gluon Plasma (QGP), is produced. QGP is a state of matter with partonic (i.e. gluons + quarks) degrees of freedom and is believed to be existing only during first moments after the Big Bang, and possibly inside of the heaviest neutron stars. One of the key QGP signatures is the elliptic flow (v2) - a coefficient that describes spatial assymetry of particle yield. It has been observed that v2 of particles composed of light quarks (i.e. up, down and strange) follow the same trends when scaled to the number of constituent quarks. Such observations implied that all light quarks gain the same flow in the heavy ion collision. On the other hand it was speculated that heavy quarks (charm and bottom) should have smaller v2 because of their in-medium energy losses. Due to their heavy mass, c quarks are produced mostly before QGP is formed, which makes them excellent probes to study this hot, dense and strongly interacting medium. The Solenoidal Tracker At RHIC (STAR) experiment took data with the newly installed Heavy Flavor Tracker (HFT) detector. Thanks to the state-of-the-art tracking resolution of the HFT it is possible to measure D0 mesons with unprecedented precision. This paper presents the STAR experiment measurement of D0 elliptic flow.

Texas A&M University in the JET Collaboration - Final Report

DOE Office of Scientific and Technical Information (OSTI.GOV)

Fries, Rainer; Ko, Che-Ming

This final report summarizes the work done by PIs at Texas A&M University within the JET Topical Collaboration. The main focus of the group at Texas A&M has been the development and implementation of a hadronization model suitable to calculate hadronization of jet showers in heavy ion collisions event by event. The group successfully developed a hybrid model of parton recombination and remnant string fragmentation including recombination with thermal partons. A code realizing this model was developed and shared with other JET members. In addition, the group at Texas A&M worked on both open and hidden heavy flavor probes. Inmore » particular, they developed a description of heavy flavor hadronization based on recombination, and consistent with in-medium scattering rates of heavy quarks, and suggested the D s meson as a precise probe of the hadronization mechanism. Another noteworthy focus of their work was electromagnetic probes, in particular, dileptons and photons from interactions of jets with the medium. In the soft sector the group has made several contributions to modern topics, e.g. the splitting of elliptic flow between isospin partners and the role of the initial strong gluon fields.« less

Decay constants and radiative decays of heavy mesons in light-front quark model

DOE Office of Scientific and Technical Information (OSTI.GOV)

Choi, Ho-Meoyng

2007-04-01

We investigate the magnetic dipole decays V{yields}P{gamma} of various heavy-flavored mesons such as (D,D*,D{sub s},D{sub s}*,{eta}{sub c},J/{psi}) and (B,B*,B{sub s},B{sub s}*,{eta}{sub b},{upsilon}) using the light-front quark model constrained by the variational principle for the QCD-motivated effective Hamiltonian. The momentum dependent form factors F{sub VP}(q{sup 2}) for V{yields}P{gamma}* decays are obtained in the q{sup +}=0 frame and then analytically continued to the timelike region by changing q{sub perpendicular} to iq{sub perpendicular} in the form factors. The coupling constant g{sub VP{gamma}} for real photon case is then obtained in the limit as q{sup 2}{yields}0, i.e. g{sub VP{gamma}}=F{sub VP}(q{sup 2}=0). The weak decaymore » constants of heavy pseudoscalar and vector mesons are also calculated. Our numerical results for the decay constants and radiative decay widths for the heavy-flavored mesons are overall in good agreement with the available experimental data as well as other theoretical model calculations.« less

A short vademecum on CP violation in heavy flavor decays

DOE Office of Scientific and Technical Information (OSTI.GOV)

Bigi, I.I.

1987-12-01

A short introduction into the phenomenology of CP asymmetries in beauty (and D/sup 0/) decays is given. Different experimental environments are briefly compared and some semiquantitative estimates listed.

Beer flavor provokes striatal dopamine release in male drinkers: mediation by family history of alcoholism.

PubMed

Oberlin, Brandon G; Dzemidzic, Mario; Tran, Stella M; Soeurt, Christina M; Albrecht, Daniel S; Yoder, Karmen K; Kareken, David A

2013-08-01

Striatal dopamine (DA) is increased by virtually all drugs of abuse, including alcohol. However, drug-associated cues are also known to provoke striatal DA transmission- a phenomenon linked to the motivated behaviors associated with addiction. To our knowledge, no one has tested if alcohol's classically conditioned flavor cues, in the absence of a significant pharmacologic effect, are capable of eliciting striatal DA release in humans. Employing positron emission tomography (PET), we hypothesized that beer's flavor alone can reduce the binding potential (BP) of [(11)C]raclopride (RAC; a reflection of striatal DA release) in the ventral striatum, relative to an appetitive flavor control. Forty-nine men, ranging from social to heavy drinking, mean age 25, with a varied family history of alcoholism underwent two [(11)C]RAC PET scans: one while tasting beer, and one while tasting Gatorade. Relative to the control flavor of Gatorade, beer flavor significantly increased self-reported desire to drink, and reduced [(11)C]RAC BP, indicating that the alcohol-associated flavor cues induced DA release. BP reductions were strongest in subjects with first-degree alcoholic relatives. These results demonstrate that alcohol-conditioned flavor cues can provoke ventral striatal DA release, absent significant pharmacologic effects, and that the response is strongest in subjects with a greater genetic risk for alcoholism. Striatal DA responses to salient alcohol cues may thus be an inherited risk factor for alcoholism.

Beer self-administration provokes lateralized nucleus accumbens dopamine release in male heavy drinkers.

PubMed

Oberlin, Brandon G; Dzemidzic, Mario; Tran, Stella M; Soeurt, Christina M; O'Connor, Sean J; Yoder, Karmen K; Kareken, David A

2015-03-01

Although striatal dopamine (DA) is important in alcohol abuse, the nature of DA release during actual alcohol drinking is unclear, since drinking includes self-administration of both conditioned flavor stimuli (CS) of the alcoholic beverage and subsequent intoxication, the unconditioned stimulus (US). Here, we used a novel self-administration analog to distinguish nucleus accumbens (NAcc) DA responses specific to the CS and US. Right-handed male heavy drinkers (n = 26) received three positron emission tomography (PET) scans with the D2/D3 radioligand [(11)C]raclopride (RAC) and performed a pseudo self-administration task that separately administered a flavor CS of either a habitually consumed beer or the appetitive control Gatorade®, concomitant with the US of ethanol intoxication (0.06 g/dL intravenous (IV) administration) or IV saline. Scan conditions were Gatorade flavor + saline (Gat&Sal), Gatorade flavor + ethanol (Gat&Eth), and beer flavor + ethanol (Beer&Eth). Ethanol (US) reduced RAC binding (inferring DA release) in the left (L) NAcc [Gat&Sal > Gat&Eth]. Beer flavor (CS) increased DA in the right (R) NAcc [Gat&Eth > Beer&Eth]. The combination of beer flavor and ethanol (CS + US), [Gat&Sal > Beer&Eth], induced DA release in bilateral NAcc. Self-reported intoxication during scanning correlated with L NAcc DA release. Relative to saline, infusion of ethanol increased alcoholic drink wanting. Our findings suggest lateralized DA function in the NAcc, with L NAcc DA release most reflecting intoxication, R NAcc DA release most reflecting the flavor CS, and the conjoint CS + US producing a bilateral NAcc response.

The Charm and Beauty of Strong Interactions

NASA Astrophysics Data System (ADS)

El-Bennich, Bruno

2018-01-01

We briefly review common features and overlapping issues in hadron and flavor physics focussing on continuum QCD approaches to heavy bound states, their mass spectrum and weak decay constants in different strong interaction models.

Search for lepton-flavor violating decays of heavy resonances and quantum black holes to eμ final states in proton-proton collisions at $$ \\sqrt{s}=13 $$ TeV

DOE Office of Scientific and Technical Information (OSTI.GOV)

Sirunyan, A. M.; Tumasyan, A.; Adam, W.

A search is reported for heavy resonances decaying into eμ final states in proton-proton collisions recorded by the CMS experiment at the CERN LHC at √s=13 TeV, corresponding to an integrated luminosity of 35.9 fb –1. The search focuses on resonance masses above 200 GeV. With no evidence found for physics beyond the standard model in the eμ mass spectrum, upper limits are set at 95% confidence level on the product of the cross section and branching fraction for this lepton-flavor violating signal. Based on these results, resonant τ sneutrino production in R-parity violating supersymmetric models is excluded for massesmore » below 1.7 TeV, for couplings λ132 = λ231 = λ 311' = 0.01. Heavy Z' gauge bosons with lepton-flavor violating transitions are excluded for masses up to 4.4 TeV. The eμ mass spectrum is also interpreted in terms of non-resonant contributions from quantum black-hole production in models with one to six extra spatial dimensions, and lower mass limits are found between 3.6 and 5.6 TeV. In all interpretations used in this analysis, the results of this search improve previous limits by about 1 TeV. Furthermore, these limits correspond to the most sensitive values obtained at colliders.« less

Search for lepton-flavor violating decays of heavy resonances and quantum black holes to e μ final states in proton-proton collisions at √{s}=13 TeV

NASA Astrophysics Data System (ADS)

Sirunyan, A. M.; Tumasyan, A.; Adam, W.; Ambrogi, F.; Asilar, E.; Bergauer, T.; Brandstetter, J.; Brondolin, E.; Dragicevic, M.; Erö, J.; Escalante Del Valle, A.; Flechl, M.; Friedl, M.; Frühwirth, R.; Ghete, V. M.; Grossmann, J.; Hrubec, J.; Jeitler, M.; König, A.; Krammer, N.; Krätschmer, I.; Liko, D.; Madlener, T.; Mikulec, I.; Pree, E.; Rad, N.; Rohringer, H.; Schieck, J.; Schöfbeck, R.; Spanring, M.; Spitzbart, D.; Taurok, A.; Waltenberger, W.; Wittmann, J.; Wulz, C.-E.; Zarucki, M.; Chekhovsky, V.; Mossolov, V.; Suarez Gonzalez, J.; De Wolf, E. A.; Di Croce, D.; Janssen, X.; Lauwers, J.; Pieters, M.; Van De Klundert, M.; Van Haevermaet, H.; Van Mechelen, P.; Van Remortel, N.; Abu Zeid, S.; Blekman, F.; D'Hondt, J.; De Bruyn, I.; De Clercq, J.; Deroover, K.; Flouris, G.; Lontkovskyi, D.; Lowette, S.; Marchesini, I.; Moortgat, S.; Moreels, L.; Python, Q.; Skovpen, K.; Tavernier, S.; Van Doninck, W.; Van Mulders, P.; Van Parijs, I.; Beghin, D.; Bilin, B.; Brun, H.; Clerbaux, B.; De Lentdecker, G.; Delannoy, H.; Dorney, B.; Fasanella, G.; Favart, L.; Goldouzian, R.; Grebenyuk, A.; Kalsi, A. K.; Lenzi, T.; Luetic, J.; Seva, T.; Starling, E.; Vander Velde, C.; Vanlaer, P.; Vannerom, D.; Yonamine, R.; Cornelis, T.; Dobur, D.; Fagot, A.; Gul, M.; Khvastunov, I.; Poyraz, D.; Roskas, C.; Trocino, D.; Tytgat, M.; Verbeke, W.; Vermassen, B.; Vit, M.; Zaganidis, N.; Bakhshiansohi, H.; Bondu, O.; Brochet, S.; Bruno, G.; Caputo, C.; Caudron, A.; David, P.; De Visscher, S.; Delaere, C.; Delcourt, M.; Francois, B.; Giammanco, A.; Krintiras, G.; Lemaitre, V.; Magitteri, A.; Mertens, A.; Musich, M.; Piotrzkowski, K.; Quertenmont, L.; Saggio, A.; Vidal Marono, M.; Wertz, S.; Zobec, J.; Aldá Júnior, W. L.; Alves, F. L.; Alves, G. A.; Brito, L.; Correia Silva, G.; Hensel, C.; Moraes, A.; Pol, M. E.; Rebello Teles, P.; Belchior Batista Das Chagas, E.; Carvalho, W.; Chinellato, J.; Coelho, E.; Da Costa, E. M.; Da Silveira, G. G.; De Jesus Damiao, D.; Fonseca De Souza, S.; Huertas Guativa, L. M.; Malbouisson, H.; Medina Jaime, M.; Melo De Almeida, M.; Mora Herrera, C.; Mundim, L.; Nogima, H.; Sanchez Rosas, L. J.; Santoro, A.; Sznajder, A.; Thiel, M.; Tonelli Manganote, E. J.; Torres Da Silva De Araujo, F.; Vilela Pereira, A.; Ahuja, S.; Bernardes, C. A.; Fernandez Perez Tomei, T. R.; Gregores, E. M.; Mercadante, P. G.; Novaes, S. F.; Padula, Sandra S.; Romero Abad, D.; Ruiz Vargas, J. C.; Aleksandrov, A.; Hadjiiska, R.; Iaydjiev, P.; Marinov, A.; Misheva, M.; Rodozov, M.; Shopova, M.; Sultanov, G.; Dimitrov, A.; Litov, L.; Pavlov, B.; Petkov, P.; Fang, W.; Gao, X.; Yuan, L.; Ahmad, M.; Bian, J. G.; Chen, G. M.; Chen, H. S.; Chen, M.; Chen, Y.; Jiang, C. H.; Leggat, D.; Liao, H.; Liu, Z.; Romeo, F.; Shaheen, S. M.; Spiezia, A.; Tao, J.; Wang, C.; Wang, Z.; Yazgan, E.; Zhang, H.; Zhao, J.; Ban, Y.; Chen, G.; Li, J.; Li, Q.; Liu, S.; Mao, Y.; Qian, S. J.; Wang, D.; Xu, Z.; Wang, Y.; Avila, C.; Cabrera, A.; Carrillo Montoya, C. A.; Chaparro Sierra, L. F.; Florez, C.; González Hernández, C. F.; Segura Delgado, M. A.; Courbon, B.; Godinovic, N.; Lelas, D.; Puljak, I.; Ribeiro Cipriano, P. M.; Sculac, T.; Antunovic, Z.; Kovac, M.; Brigljevic, V.; Ferencek, D.; Kadija, K.; Mesic, B.; Starodumov, A.; Susa, T.; Ather, M. W.; Attikis, A.; Mavromanolakis, G.; Mousa, J.; Nicolaou, C.; Ptochos, F.; Razis, P. A.; Rykaczewski, H.; Finger, M.; Finger, M.; Carrera Jarrin, E.; Abdalla, H.; Assran, Y.; Elgammal, S.; Bhowmik, S.; Dewanjee, R. K.; Kadastik, M.; Perrini, L.; Raidal, M.; Veelken, C.; Eerola, P.; Kirschenmann, H.; Pekkanen, J.; Voutilainen, M.; Havukainen, J.; Heikkilä, J. K.; Järvinen, T.; Karimäki, V.; Kinnunen, R.; Lampén, T.; Lassila-Perini, K.; Laurila, S.; Lehti, S.; Lindén, T.; Luukka, P.; Mäenpää, T.; Siikonen, H.; Tuominen, E.; Tuominiemi, J.; Tuuva, T.; Besancon, M.; Couderc, F.; Dejardin, M.; Denegri, D.; Faure, J. L.; Ferri, F.; Ganjour, S.; Ghosh, S.; Givernaud, A.; Gras, P.; Hamel de Monchenault, G.; Jarry, P.; Leloup, C.; Locci, E.; Machet, M.; Malcles, J.; Negro, G.; Rander, J.; Rosowsky, A.; Sahin, M. Ö.; Titov, M.; Abdulsalam, A.; Amendola, C.; Antropov, I.; Baffioni, S.; Beaudette, F.; Busson, P.; Cadamuro, L.; Charlot, C.; Granier de Cassagnac, R.; Jo, M.; Kucher, I.; Lisniak, S.; Lobanov, A.; Martin Blanco, J.; Nguyen, M.; Ochando, C.; Ortona, G.; Paganini, P.; Pigard, P.; Salerno, R.; Sauvan, J. B.; Sirois, Y.; Stahl Leiton, A. G.; Yilmaz, Y.; Zabi, A.; Zghiche, A.; Agram, J.-L.; Andrea, J.; Bloch, D.; Brom, J.-M.; Buttignol, M.; Chabert, E. C.; Collard, C.; Conte, E.; Coubez, X.; Drouhin, F.; Fontaine, J.-C.; Gelé, D.; Goerlach, U.; Jansová, M.; Juillot, P.; Le Bihan, A.-C.; Tonon, N.; Van Hove, P.; Gadrat, S.; Beauceron, S.; Bernet, C.; Boudoul, G.; Chanon, N.; Chierici, R.; Contardo, D.; Depasse, P.; El Mamouni, H.; Fay, J.; Finco, L.; Gascon, S.; Gouzevitch, M.; Grenier, G.; Ille, B.; Lagarde, F.; Laktineh, I. B.; Lattaud, H.; Lethuillier, M.; Mirabito, L.; Pequegnot, A. L.; Perries, S.; Popov, A.; Sordini, V.; Vander Donckt, M.; Viret, S.; Zhang, S.; Toriashvili, T.; Tsamalaidze, Z.; Autermann, C.; Feld, L.; Kiesel, M. 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S.; Zorbilmez, C.; Karapinar, G.; Ocalan, K.; Yalvac, M.; Zeyrek, M.; Gülmez, E.; Kaya, M.; Kaya, O.; Tekten, S.; Yetkin, E. A.; Agaras, M. N.; Atay, S.; Cakir, A.; Cankocak, K.; Komurcu, Y.; Grynyov, B.; Levchuk, L.; Ball, F.; Beck, L.; Brooke, J. J.; Burns, D.; Clement, E.; Cussans, D.; Davignon, O.; Flacher, H.; Goldstein, J.; Heath, G. P.; Heath, H. F.; Kreczko, L.; Newbold, D. M.; Paramesvaran, S.; Sakuma, T.; Seif El Nasr-storey, S.; Smith, D.; Smith, V. J.; Bell, K. W.; Belyaev, A.; Brew, C.; Brown, R. M.; Calligaris, L.; Cieri, D.; Cockerill, D. J. A.; Coughlan, J. A.; Harder, K.; Harper, S.; Linacre, J.; Olaiya, E.; Petyt, D.; ShepherdThemistocleous, C. H.; Thea, A.; Tomalin, I. R.; Williams, T.; Womersley, W. J.; Auzinger, G.; Bainbridge, R.; Bloch, P.; Borg, J.; Breeze, S.; Buchmuller, O.; Bundock, A.; Casasso, S.; Colling, D.; Corpe, L.; Dauncey, P.; Davies, G.; Della Negra, M.; Di Maria, R.; Elwood, A.; Haddad, Y.; Hall, G.; Iles, G.; James, T.; Komm, M.; Lane, R.; Laner, C.; Lyons, L.; Magnan, A.-M.; Malik, S.; Mastrolorenzo, L.; Matsushita, T.; Nash, J.; Nikitenko, A.; Palladino, V.; Pesaresi, M.; Richards, A.; Rose, A.; Scott, E.; Seez, C.; Shtipliyski, A.; Strebler, T.; Summers, S.; Tapper, A.; Uchida, K.; Vazquez Acosta, M.; Virdee, T.; Wardle, N.; Winterbottom, D.; Wright, J.; Zenz, S. C.; Cole, J. E.; Hobson, P. R.; Khan, A.; Kyberd, P.; Morton, A.; Reid, I. D.; Teodorescu, L.; Zahid, S.; Borzou, A.; Call, K.; Dittmann, J.; Hatakeyama, K.; Liu, H.; Pastika, N.; Smith, C.; Bartek, R.; Dominguez, A.; Buccilli, A.; Cooper, S. I.; Henderson, C.; Rumerio, P.; West, C.; Arcaro, D.; Avetisyan, A.; Bose, T.; Gastler, D.; Rankin, D.; Richardson, C.; Rohlf, J.; Sulak, L.; Zou, D.; Benelli, G.; Cutts, D.; Hadley, M.; Hakala, J.; Heintz, U.; Hogan, J. M.; Kwok, K. H. M.; Laird, E.; Landsberg, G.; Lee, J.; Mao, Z.; Narain, M.; Pazzini, J.; Piperov, S.; Sagir, S.; Syarif, R.; Yu, D.; Band, R.; Brainerd, C.; Breedon, R.; Burns, D.; Calderon De La Barca Sanchez, M.; Chertok, M.; Conway, J.; Conway, R.; Cox, P. T.; Erbacher, R.; Flores, C.; Funk, G.; Ko, W.; Lander, R.; Mclean, C.; Mulhearn, M.; Pellett, D.; Pilot, J.; Shalhout, S.; Shi, M.; Smith, J.; Stolp, D.; Taylor, D.; Tos, K.; Tripathi, M.; Wang, Z.; Zhang, F.; Bachtis, M.; Bravo, C.; Cousins, R.; Dasgupta, A.; Florent, A.; Hauser, J.; Ignatenko, M.; Mccoll, N.; Regnard, S.; Saltzberg, D.; Schnaible, C.; Valuev, V.; Bouvier, E.; Burt, K.; Clare, R.; Ellison, J.; Gary, J. W.; Ghiasi Shirazi, S. M. A.; Hanson, G.; Karapostoli, G.; Kennedy, E.; Lacroix, F.; Long, O. R.; Olmedo Negrete, M.; Paneva, M. I.; Si, W.; Wang, L.; Wei, H.; Wimpenny, S.; Yates, B. R.; Branson, J. G.; Cittolin, S.; Derdzinski, M.; Gerosa, R.; Gilbert, D.; Hashemi, B.; Holzner, A.; Klein, D.; Kole, G.; Krutelyov, V.; Letts, J.; Masciovecchio, M.; Olivito, D.; Padhi, S.; Pieri, M.; Sani, M.; Sharma, V.; Simon, S.; Tadel, M.; Vartak, A.; Wasserbaech, S.; Wood, J.; Würthwein, F.; Yagil, A.; Zevi Della Porta, G.; Amin, N.; Bhandari, R.; Bradmiller-Feld, J.; Campagnari, C.; Citron, M.; Dishaw, A.; Dutta, V.; Franco Sevilla, M.; Gouskos, L.; Heller, R.; Incandela, J.; Ovcharova, A.; Qu, H.; Richman, J.; Stuart, D.; Suarez, I.; Yoo, J.; Anderson, D.; Bornheim, A.; Bunn, J.; Lawhorn, J. M.; Newman, H. B.; Nguyen, T. Q.; Pena, C.; Spiropulu, M.; Vlimant, J. R.; Wilkinson, R.; Xie, S.; Zhang, Z.; Zhu, R. Y.; Andrews, M. B.; Ferguson, T.; Mudholkar, T.; Paulini, M.; Russ, J.; Sun, M.; Vogel, H.; Vorobiev, I.; Weinberg, M.; Cumalat, J. P.; Ford, W. T.; Jensen, F.; Johnson, A.; Krohn, M.; Leontsinis, S.; MacDonald, E.; Mulholland, T.; Stenson, K.; Ulmer, K. A.; Wagner, S. R.; Alexander, J.; Chaves, J.; Cheng, Y.; Chu, J.; Datta, A.; Mcdermott, K.; Mirman, N.; Patterson, J. R.; Quach, D.; Rinkevicius, A.; Ryd, A.; Skinnari, L.; Soffi, L.; Tan, S. M.; Tao, Z.; Thom, J.; Tucker, J.; Wittich, P.; Zientek, M.; Abdullin, S.; Albrow, M.; Alyari, M.; Apollinari, G.; Apresyan, A.; Apyan, A.; Banerjee, S.; Bauerdick, L. A. T.; Beretvas, A.; Berryhill, J.; Bhat, P. C.; Bolla, G.; Burkett, K.; Butler, J. N.; Canepa, A.; Cerati, G. B.; Cheung, H. W. K.; Chlebana, F.; Cremonesi, M.; Duarte, J.; Elvira, V. D.; Freeman, J.; Gecse, Z.; Gottschalk, E.; Gray, L.; Green, D.; Grünendahl, S.; Gutsche, O.; Hanlon, J.; Harris, R. M.; Hasegawa, S.; Hirschauer, J.; Hu, Z.; Jayatilaka, B.; Jindariani, S.; Johnson, M.; Joshi, U.; Klima, B.; Kortelainen, M. J.; Kreis, B.; Lammel, S.; Lincoln, D.; Lipton, R.; Liu, M.; Liu, T.; Lopes De Sá, R.; Lykken, J.; Maeshima, K.; Magini, N.; Marraffino, J. M.; Mason, D.; McBride, P.; Merkel, P.; Mrenna, S.; Nahn, S.; O'Dell, V.; Pedro, K.; Prokofyev, O.; Rakness, G.; Ristori, L.; Savoy-Navarro, A.; Schneider, B.; Sexton-Kennedy, E.; Soha, A.; Spalding, W. J.; Spiegel, L.; Stoynev, S.; Strait, J.; Strobbe, N.; Taylor, L.; Tkaczyk, S.; Tran, N. V.; Uplegger, L.; Vaandering, E. W.; Vernieri, C.; Verzocchi, M.; Vidal, R.; Wang, M.; Weber, H. A.; Whitbeck, A.; Wu, W.; Acosta, D.; Avery, P.; Bortignon, P.; Bourilkov, D.; Brinkerhoff, A.; Carnes, A.; Carver, M.; Curry, D.; Field, R. D.; Furic, I. K.; Gleyzer, S. V.; Joshi, B. M.; Konigsberg, J.; Korytov, A.; Kotov, K.; Ma, P.; Matchev, K.; Mei, H.; Mitselmakher, G.; Shi, K.; Sperka, D.; Terentyev, N.; Thomas, L.; Wang, J.; Wang, S.; Yelton, J.; Joshi, Y. R.; Linn, S.; Markowitz, P.; Rodriguez, J. L.; Ackert, A.; Adams, T.; Askew, A.; Hagopian, S.; Hagopian, V.; Johnson, K. F.; Kolberg, T.; Martinez, G.; Perry, T.; Prosper, H.; Saha, A.; Santra, A.; Sharma, V.; Yohay, R.; Baarmand, M. M.; Bhopatkar, V.; Colafranceschi, S.; Hohlmann, M.; Noonan, D.; Roy, T.; Yumiceva, F.; Adams, M. R.; Apanasevich, L.; Berry, D.; Betts, R. R.; Cavanaugh, R.; Chen, X.; Dittmer, S.; Evdokimov, O.; Gerber, C. E.; Hangal, D. A.; Hofman, D. J.; Jung, K.; Kamin, J.; Sandoval Gonzalez, I. D.; Tonjes, M. B.; Varelas, N.; Wang, H.; Wu, Z.; Zhang, J.; Bilki, B.; Clarida, W.; Dilsiz, K.; Durgut, S.; Gandrajula, R. P.; Haytmyradov, M.; Khristenko, V.; Merlo, J.-P.; Mermerkaya, H.; Mestvirishvili, A.; Moeller, A.; Nachtman, J.; Ogul, H.; Onel, Y.; Ozok, F.; Penzo, A.; Snyder, C.; Tiras, E.; Wetzel, J.; Yi, K.; Blumenfeld, B.; Cocoros, A.; Eminizer, N.; Fehling, D.; Feng, L.; Gritsan, A. V.; Maksimovic, P.; Roskes, J.; Sarica, U.; Swartz, M.; Xiao, M.; You, C.; Al-bataineh, A.; Baringer, P.; Bean, A.; Boren, S.; Bowen, J.; Castle, J.; Khalil, S.; Kropivnitskaya, A.; Majumder, D.; Mcbrayer, W.; Murray, M.; Rogan, C.; Royon, C.; Sanders, S.; Schmitz, E.; Tapia Takaki, J. D.; Wang, Q.; Ivanov, A.; Kaadze, K.; Maravin, Y.; Modak, A.; Mohammadi, A.; Saini, L. K.; Skhirtladze, N.; Rebassoo, F.; Wright, D.; Baden, A.; Baron, O.; Belloni, A.; Eno, S. C.; Feng, Y.; Ferraioli, C.; Hadley, N. J.; Jabeen, S.; Jeng, G. Y.; Kellogg, R. G.; Kunkle, J.; Mignerey, A. C.; Ricci-Tam, F.; Shin, Y. H.; Skuja, A.; Tonwar, S. C.; Abercrombie, D.; Allen, B.; Azzolini, V.; Barbieri, R.; Baty, A.; Bauer, G.; Bi, R.; Brandt, S.; Busza, W.; Cali, I. A.; D'Alfonso, M.; Demiragli, Z.; Gomez Ceballos, G.; Goncharov, M.; Harris, P.; Hsu, D.; Hu, M.; Iiyama, Y.; Innocenti, G. M.; Klute, M.; Kovalskyi, D.; Lee, Y.-J.; Levin, A.; Luckey, P. D.; Maier, B.; Marini, A. C.; Mcginn, C.; Mironov, C.; Narayanan, S.; Niu, X.; Paus, C.; Roland, C.; Roland, G.; Stephans, G. S. F.; Sumorok, K.; Tatar, K.; Velicanu, D.; Wang, J.; Wang, T. W.; Wyslouch, B.; Zhaozhong, S.; Benvenuti, A. C.; Chatterjee, R. M.; Evans, A.; Hansen, P.; Kalafut, S.; Kubota, Y.; Lesko, Z.; Mans, J.; Nourbakhsh, S.; Ruckstuhl, N.; Rusack, R.; Turkewitz, J.; Wadud, M. A.; Acosta, J. G.; Oliveros, S.; Avdeeva, E.; Bloom, K.; Claes, D. R.; Fangmeier, C.; Golf, F.; Gonzalez Suarez, R.; Kamalieddin, R.; Kravchenko, I.; Monroy, J.; Siado, J. E.; Snow, G. R.; Stieger, B.; Dolen, J.; Godshalk, A.; Harrington, C.; Iashvili, I.; Nguyen, D.; Parker, A.; Rappoccio, S.; Roozbahani, B.; Alverson, G.; Barberis, E.; Freer, C.; Hortiangtham, A.; Massironi, A.; Morse, D. M.; Orimoto, T.; Teixeira De Lima, R.; Wamorkar, T.; Wang, B.; Wisecarver, A.; Wood, D.; Bhattacharya, S.; Charaf, O.; Hahn, K. A.; Mucia, N.; Odell, N.; Schmitt, M. H.; Sung, K.; Trovato, M.; Velasco, M.; Bucci, R.; Dev, N.; Hildreth, M.; Hurtado Anampa, K.; Jessop, C.; Karmgard, D. J.; Kellams, N.; Lannon, K.; Li, W.; Loukas, N.; Marinelli, N.; Meng, F.; Mueller, C.; Musienko, Y.; Planer, M.; Reinsvold, A.; Ruchti, R.; Siddireddy, P.; Smith, G.; Taroni, S.; Wayne, M.; Wightman, A.; Wolf, M.; Woodard, A.; Alimena, J.; Antonelli, L.; Bylsma, B.; Durkin, L. S.; Flowers, S.; Francis, B.; Hart, A.; Hill, C.; Ji, W.; Ling, T. Y.; Luo, W.; Winer, B. L.; Wulsin, H. W.; Cooperstein, S.; Driga, O.; Elmer, P.; Hardenbrook, J.; Hebda, P.; Higginbotham, S.; Kalogeropoulos, A.; Lange, D.; Luo, J.; Marlow, D.; Mei, K.; Ojalvo, I.; Olsen, J.; Palmer, C.; Piroué, P.; Salfeld-Nebgen, J.; Stickland, D.; Tully, C.; Malik, S.; Norberg, S.; Barker, A.; Barnes, V. E.; Das, S.; Gutay, L.; Jones, M.; Jung, A. W.; Khatiwada, A.; Miller, D. H.; Neumeister, N.; Peng, C. C.; Qiu, H.; Schulte, J. F.; Sun, J.; Wang, F.; Xiao, R.; Xie, W.; Cheng, T.; Parashar, N.; Chen, Z.; Ecklund, K. M.; Freed, S.; Geurts, F. J. M.; Guilbaud, M.; Kilpatrick, M.; Li, W.; Michlin, B.; Padley, B. P.; Roberts, J.; Rorie, J.; Shi, W.; Tu, Z.; Zabel, J.; Zhang, A.; Bodek, A.; de Barbaro, P.; Demina, R.; Duh, Y. t.; Ferbel, T.; Galanti, M.; Garcia-Bellido, A.; Han, J.; Hindrichs, O.; Khukhunaishvili, A.; Lo, K. H.; Tan, P.; Verzetti, M.; Ciesielski, R.; Goulianos, K.; Mesropian, C.; Agapitos, A.; Chou, J. P.; Gershtein, Y.; Gómez Espinosa, T. A.; Halkiadakis, E.; Heindl, M.; Hughes, E.; Kaplan, S.; Kunnawalkam Elayavalli, R.; Kyriacou, S.; Lath, A.; Montalvo, R.; Nash, K.; Osherson, M.; Saka, H.; Salur, S.; Schnetzer, S.; Sheffield, D.; Somalwar, S.; Stone, R.; Thomas, S.; Thomassen, P.; Walker, M.; Delannoy, A. G.; Heideman, J.; Riley, G.; Rose, K.; Spanier, S.; Thapa, K.; Bouhali, O.; Castaneda Hernandez, A.; Celik, A.; Dalchenko, M.; De Mattia, M.; Delgado, A.; Dildick, S.; Eusebi, R.; Gilmore, J.; Huang, T.; Kamon, T.; Mueller, R.; Pakhotin, Y.; Patel, R.; Perloff, A.; Perniè, L.; Rathjens, D.; Safonov, A.; Tatarinov, A.; Akchurin, N.; Damgov, J.; De Guio, F.; Dudero, P. R.; Faulkner, J.; Gurpinar, E.; Kunori, S.; Lamichhane, K.; Lee, S. W.; Mengke, T.; Muthumuni, S.; Peltola, T.; Undleeb, S.; Volobouev, I.; Wang, Z.; Greene, S.; Gurrola, A.; Janjam, R.; Johns, W.; Maguire, C.; Melo, A.; Ni, H.; Padeken, K.; Ruiz Alvarez, J. D.; Sheldon, P.; Tuo, S.; Velkovska, J.; Xu, Q.; Arenton, M. W.; Barria, P.; Cox, B.; Hirosky, R.; Joyce, M.; Ledovskoy, A.; Li, H.; Neu, C.; Sinthuprasith, T.; Wang, Y.; Wolfe, E.; Xia, F.; Harr, R.; Karchin, P. E.; Poudyal, N.; Sturdy, J.; Thapa, P.; Zaleski, S.; Brodski, M.; Buchanan, J.; Caillol, C.; Carlsmith, D.; Dasu, S.; Dodd, L.; Duric, S.; Gomber, B.; Grothe, M.; Herndon, M.; Hervé, A.; Hussain, U.; Klabbers, P.; Lanaro, A.; Levine, A.; Long, K.; Loveless, R.; Rekovic, V.; Ruggles, T.; Savin, A.; Smith, N.; Smith, W. H.; Woods, N.

2018-04-01

A search is reported for heavy resonances decaying into e μ final states in proton-proton collisions recorded by the CMS experiment at the CERN LHC at √{s}=13 TeV, corresponding to an integrated luminosity of 35.9 fb-1. The search focuses on resonance masses above 200 GeV. With no evidence found for physics beyond the standard model in the e μ mass spectrum, upper limits are set at 95% confidence level on the product of the cross section and branching fraction for this lepton-flavor violating signal. Based on these results, resonant τ sneutrino production in R-parity violating supersymmetric models is excluded for masses below 1.7 TeV, for couplings λ 132 = λ 231 = λ 311 ' = 0.01. Heavy Z' gauge bosons with lepton-flavor violating transitions are excluded for masses up to 4.4 TeV. The e μ mass spectrum is also interpreted in terms of non-resonant contributions from quantum black-hole production in models with one to six extra spatial dimensions, and lower mass limits are found between 3.6 and 5.6 TeV. In all interpretations used in this analysis, the results of this search improve previous limits by about 1 TeV. These limits correspond to the most sensitive values obtained at colliders. [Figure not available: see fulltext.

Search for lepton-flavor violating decays of heavy resonances and quantum black holes to eμ final states in proton-proton collisions at $$ \\sqrt{s}=13 $$ TeV

DOE PAGES

Sirunyan, A. M.; Tumasyan, A.; Adam, W.; ...

2018-04-13

A search is reported for heavy resonances decaying into eμ final states in proton-proton collisions recorded by the CMS experiment at the CERN LHC at √s=13 TeV, corresponding to an integrated luminosity of 35.9 fb –1. The search focuses on resonance masses above 200 GeV. With no evidence found for physics beyond the standard model in the eμ mass spectrum, upper limits are set at 95% confidence level on the product of the cross section and branching fraction for this lepton-flavor violating signal. Based on these results, resonant τ sneutrino production in R-parity violating supersymmetric models is excluded for massesmore » below 1.7 TeV, for couplings λ132 = λ231 = λ 311' = 0.01. Heavy Z' gauge bosons with lepton-flavor violating transitions are excluded for masses up to 4.4 TeV. The eμ mass spectrum is also interpreted in terms of non-resonant contributions from quantum black-hole production in models with one to six extra spatial dimensions, and lower mass limits are found between 3.6 and 5.6 TeV. In all interpretations used in this analysis, the results of this search improve previous limits by about 1 TeV. Furthermore, these limits correspond to the most sensitive values obtained at colliders.« less

Search for lepton-flavor violating decays of heavy resonances and quantum black holes to e$$\\mu$$ final states in proton-proton collisions at $$\\sqrt{s}=$$ 13 TeV

DOE PAGES

Sirunyan, Albert M; et al.

2018-04-13

A search is reported for heavy resonances decaying into emore » $$\\mu$$ final states in proton-proton collisions recorded by the CMS experiment at the CERN LHC at $$\\sqrt{s}=$$ 13 TeV, corresponding to an integrated luminosity of 35.9 fb$$^{-1}$$. The search focuses on resonance masses above 200 GeV. With no evidence found for physics beyond the standard model in the e$$\\mu$$ mass spectrum, upper limits are set at 95% confidence level on the product of the cross section and branching fraction for this lepton-flavor violating signal. Based on these results, resonant $$\\tau$$ sneutrino production in R-parity violating supersymmetric models is excluded for masses below 1.7 TeV, for couplings $$\\lambda_{132}=\\lambda_{231}=\\lambda'_{311}=0.01$$. Heavy Z$'$ gauge bosons with lepton-flavor violating transitions are excluded for masses up to 4.4 TeV. The e$$\\mu$$ mass spectrum is also interpreted in terms of non-resonant contributions from quantum black-hole production in models with one to six extra spatial dimensions, and lower mass limits are found between 3.6 and 5.6 TeV. In all interpretations used in this analysis, the results of this search improve previous limits by about 1 TeV. These limits correspond to the most sensitive values obtained at colliders.« less

An Examination of Electronic Cigarette Content on Social Media: Analysis of E-Cigarette Flavor Content on Reddit.

PubMed

Wang, Lei; Zhan, Yongcheng; Li, Qiudan; Zeng, Daniel D; Leischow, Scott J; Okamoto, Janet

2015-11-20

In recent years, the emerging electronic cigarette (e-cigarette) marketplace has shown great development prospects all over the world. Reddit, one of the most popular forums in the world, has a very large user group and thus great influence. This study aims to gain a systematic understanding of e-cigarette flavors based on data collected from Reddit. Flavor popularity, mixing, characteristics, trends, and brands are analyzed. Fruit flavors were mentioned the most (n = 15,720) among all the posts and were among the most popular flavors (n = 2902) used in mixed blends. Strawberry and vanilla flavors were the most popular for e-juice mixing. The number of posts discussing e-cigarette flavors has increased sharply since 2014. Mt. Baker Vapor and Hangen were the most popular brands discussed among users. Information posted on Reddit about e-cigarette flavors reflected consumers' interest in a variety of flavors. Our findings suggest that Reddit could be used for data mining and analysis of e-cigarette-related content. Understanding how e-cigarette consumers' view and utilize flavors within their vaping experience and how producers and marketers use social media to promote flavors and sell products could provide valuable information for regulatory decision-makers.

An Examination of Electronic Cigarette Content on Social Media: Analysis of E-Cigarette Flavor Content on Reddit

PubMed Central

Wang, Lei; Zhan, Yongcheng; Li, Qiudan; Zeng, Daniel D.; Leischow, Scott J.; Okamoto, Janet

2015-01-01

In recent years, the emerging electronic cigarette (e-cigarette) marketplace has shown great development prospects all over the world. Reddit, one of the most popular forums in the world, has a very large user group and thus great influence. This study aims to gain a systematic understanding of e-cigarette flavors based on data collected from Reddit. Flavor popularity, mixing, characteristics, trends, and brands are analyzed. Fruit flavors were mentioned the most (n = 15,720) among all the posts and were among the most popular flavors (n = 2902) used in mixed blends. Strawberry and vanilla flavors were the most popular for e-juice mixing. The number of posts discussing e-cigarette flavors has increased sharply since 2014. Mt. Baker Vapor and Hangen were the most popular brands discussed among users. Information posted on Reddit about e-cigarette flavors reflected consumers’ interest in a variety of flavors. Our findings suggest that Reddit could be used for data mining and analysis of e-cigarette-related content. Understanding how e-cigarette consumers’ view and utilize flavors within their vaping experience and how producers and marketers use social media to promote flavors and sell products could provide valuable information for regulatory decision-makers. PMID:26610541

Probing properties of hot and dense QCD matter with heavy flavor in the PHENIX experiment at RHIC

DOE PAGES

Nouicer, Rachid

2015-05-29

Hadrons carrying heavy quarks, i.e. charm or bottom, are important probes of the hot and dense medium created in relativistic heavy ion collisions. Heavy quark-antiquark pairs are mainly produced in initial hard scattering processes of partons. While some of the produced pairs form bound quarkonia, the vast majority hadronize into particles carrying open heavy flavor. Heavy quark production has been studied by the PHENIX experiment at RHIC via measurements of single leptons from semi-leptonic decays in both the electron channel at mid-rapidity and in the muon channel at forward rapidity. A large suppression and azimuthal anisotropy of single electrons havemore » been observed in Au + Au collisions at 200 GeV. These results suggest a large energy loss and flow of heavy quarks in the hot, dense matter. The PHENIX experiment has also measured J/ψ production at 200 GeV in p + p, d + Au, Cu + Cu and Au + Au collisions, both at mid- and forward-rapidities, and additionally Cu + Au and U + U at forward-rapidities. In the most energetic collisions, more suppression is observed at forward rapidity than at central rapidity. This can be interpreted either as a sign of quark recombination, or as a hint of additional cold nuclear matter effects. The centrality dependence of nuclear modification factor, R AA(p T), for J/ψ in U + U collisions at √ sNN = 193 GeV shows a similar trend to the lighter systems, Au + Au and Cu + Cu, at similar energy 200 GeV.« less

Higgs-flavon mixing and LHC phenomenology in a simplified model of broken flavor symmetry [Higgs boson physics and broken flavor symmetry - LHC phenomenology

DOE Office of Scientific and Technical Information (OSTI.GOV)

Berger, Edmond L.; Giddings, Steven B.; Wang, Haichen

2014-10-10

Here, the LHC phenomenology of a low-scale gauged flavor symmetry model with inverted hierarchy is studied, through introduction of a simplified model of broken flavor symmetry. A new scalar (a flavon) and a new neutral top-philic massive gauge boson emerge with mass in the TeV range, along with a new heavy fermion associated with the standard model top quark. After checking constraints from electroweak precision observables, we investigate the influence of the model on Higgs boson physics, notably on its production cross section and decay branching fractions. Limits on the flavon φ from heavy Higgs boson searches at the LHCmore » at 7 and 8 TeV are presented. The branching fractions of the flavon are computed as a function of the flavon mass and the Higgs-flavon mixing angle. We also explore possible discovery of the flavon at 14 TeV, particularly via the φ → Z 0Z 0 decay channel in the 2ℓ2ℓ' final state, and through standard model Higgs boson pair production φ → hh in the b¯bγγ final state. We conclude that the flavon mass range up to 500 GeV could be probed down to quite small values of the Higgs-flavon mixing angle with 100 fb –1 of integrated luminosity at 14 TeV.« less

Heavy-flavored tetraquark states with the Q Q Q ¯ Q ¯ configuration

NASA Astrophysics Data System (ADS)

Wu, Jing; Liu, Yan-Rui; Chen, Kan; Liu, Xiang; Zhu, Shi-Lin

2018-05-01

In the framework of the color-magnetic interaction, we systematically investigate the mass spectrum of the tetraquark states composed of four heavy quarks with the Q Q Q ¯Q ¯ configuration in this work. We also show their strong decay patterns. Stable or narrow states in the b b b ¯c ¯ and b c b ¯c ¯ systems are found to be possible. We hope the studies shall be helpful to the experimental search for heavy-full exotic tetraquark states.

Forays in flavor

NASA Astrophysics Data System (ADS)

Perez, M. Jay

This dissertation is a summary of four works investigating questions of flavor in the Standard Model and Beyond. Drawing from the ideas of Grand Unification to unify quarks and leptons, the Seesaw Mechanism to explain the generation of neutrino masses, as well as the current data available from flavor observables, a framework called the "Flavor Ring" is introduced. Its aim is to bring as many theoretical tools to bear on the flavor puzzle of the Standard Model, providing additional constraints on Supersymmetric models of flavor which employ family symmetries. It is first applied to the Delta IW = 1/2 mass matrices of the quarks and charged leptons, where we use the additional constraints provided by the flavor ring and the family group Z7 x Z3 to perform a numerical search for phenomenologically allowed down-quark and charged lepton Yukawa matrices. Using the Seesaw Mechanism and relations from SO(10), we then consider the implications of the flavor ring framework on the DeltaIW = 0 Majorana mass M of right-handed neutrinos, and the Supersymmetric mu-mass matrix of a family of Higgs. We find a special form for M which predicts a normal hierarchy and the values of the light neutrino masses, and a mu-matrix with an incredible hierarchy of thirteen orders of magnitude. They are produced naturally by a simple underlying theory invariant under the family symmetry PSL2(7). We close with an examination of what role the additional heavy Higgs flavors may play in phenomenology, exploring a toy model where they serve as the messengers of Supersymmetry breaking.

Light-quark, heavy-quark systems: An update

NASA Astrophysics Data System (ADS)

Grinstein, B.

1993-06-01

We review many of the recently developed applications of Heavy Quark Effective Theory techniques. After a brief update on Luke's theorem, we describe striking relations between heavy baryon form factors, and how to use them to estimate the accuracy of the extraction of (vert bar)V(sub cb)(vert bar). We discuss factorization and compare with experiment. An elementary presentation, with sample applications, of reparametrization invariance comes next. The final and most extensive chapter in this review deals with phenomenological lagrangians that incorporate heavy-quark spin-flavor as well as light quark chiral symmetries. We compile many interesting results and discuss the validity of the calculations.

The variable flavor number scheme at next-to-leading order

NASA Astrophysics Data System (ADS)

Blümlein, J.; De Freitas, A.; Schneider, C.; Schönwald, K.

2018-07-01

We present the matching relations of the variable flavor number scheme at next-to-leading order, which are of importance to define heavy quark partonic distributions for the use at high energy colliders such as Tevatron and the LHC. The consideration of the two-mass effects due to both charm and bottom quarks, having rather similar masses, are important. These effects have not been considered in previous investigations. Numerical results are presented for a wide range of scales. We also present the corresponding contributions to the structure function F2 (x ,Q2).

Chiral heavy fermions in a two Higgs doublet model: 750 GeV resonance or not

NASA Astrophysics Data System (ADS)

Bar-Shalom, Shaouly; Soni, Amarjit

2017-03-01

We revisit models where a heavy chiral 4th generation doublet of fermions is embedded in a class of two Higgs doublets models (2HDM) with a discrete Z2 symmetry, which couples the ;heavy; scalar doublet only to the 4th generation fermions and the ;light; one to the Standard Model (SM) fermions - the so-called 4G2HDM introduced by us several years ago. We study the constraints imposed on the 4G2HDM from direct searches of heavy fermions, from precision electroweak data (PEWD) and from the measured production and decay signals of the 125 GeV scalar, which in the 4G2HDM corresponds to the lightest CP-even scalar h. We then show that the recently reported excess in the γγ spectrum around 750 GeV can be accommodated by the heavy CP-even scalar of the 4G2HDM, H, resulting in a unique choice of parameter space: negligible mixing (sin ⁡ α ≲ O (10-3)) between the two CP-even scalars h , H and heavy 4th generation quark and lepton masses mt‧ ,mb‧ ≲ 400 GeV and mν‧ ,mτ‧ ≳ 900 GeV, respectively. Whether or not the 750 GeV γγ resonance is confirmed, interesting phenomenology emerges in q‧ - Higgs systems (q‧ =t‧ ,b‧), that can be searched for at the LHC. For example, the heavy scalar states of the model, S = H , A ,H+, may have BR (S →qbar‧q‧) ∼ O (1), giving rise to observable qbar‧q‧ signals on resonance, followed by the flavor changing q‧ decays t‧ → uh (u = u , c) and/or b‧ → dh (d = d , s , b). This leads to rather distinct signatures, with or without charged leptons, of the form qbar‧q‧ →(nj + mb + ℓW) S (j and b being light and b-quark jets, respectively), with n + m + ℓ = 6- 8 and unique kinematic features. These high jet-multiplicity signals appear to be very challenging and may need new search strategies for detection of such heavy chiral quarks. It is also shown that the flavor structure of the 4G2HDM can easily accommodate the interesting recent indications of a percent-level branching ratio in the lepton-flavor-violating (LFV) decay h → τμ of the 125 GeV Higgs, if it is experimentally confirmed.

A study of B0-B0(bar) oscillations frequency and determination of flavor-tagging efficiency using semileptonic and hadronic B0 decays

DOE Office of Scientific and Technical Information (OSTI.GOV)

Barrera, Barbara

B{sup 0}{bar B}{sup 0} flavor oscillations are studied in e{sup +}e{sup -} annihilation data collected with the BABAR detector at center-of-mass energies near the {Upsilon}(4S) resonance. One B is reconstructed in a hadronic or semileptonic decay mode, and the flavor of the other B in the event is determined with a tagging algorithm that exploits the relation between the flavor of the heavy quark and the charges of its decay products. Tagging performance is characterized by an efficiency {epsilon}{sub i} and a probability for mis-identification, w{sub i}, for each tagging category. We report a determination of the wrong-tag probabilities, w{submore » i}, and a preliminary result for the time-dependent B{sup 0}{bar B}{sup 0} oscillation frequency, {Delta}m{sub d} = 0.512 {+-} 0.017 {+-} 0.022 {Dirac_h} ps{sup -1}.« less

Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks.

PubMed

Behrends, J M; Goodson, K J; Koohmaraie, M; Shackelford, S D; Wheeler, T L; Morgan, W W; Reagan, J O; Gwartney, B L; Wise, J W; Savell, J W

2005-03-01

An in-home beef study evaluated consumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; budget rotators = cost-driven and split meat consumption between beef and chicken; and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and marination. Consumers evaluated each steak for overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales (1 = dislike extremely, not at all tender, not at all juicy, dislike extremely, and none at all to 10 = like extremely, extremely tender, extremely juicy, like extremely, and an extreme amount of flavor, respectively). Quality grade affected several consumer sensory traits, with top Choice receiving higher (P < or = 0.004) tenderness, juiciness, and flavor like scores than high Select. Consumers in Chicago rated steaks cooked "medium and less" higher for overall like, tenderness, juiciness, flavor like, and flavor amount than those in Philadelphia (city x degree of doneness; P < or = 0.020). Steaks braised by customers in Philadelphia received among the highest scores for overall like, tenderness, juiciness, flavor like, and flavor amount compared with any cooking method used by customers in Chicago (cooking method x city; P < or = 0.026). Overall like and flavor amount ratings were least (P < 0.05) for steaks that were marinated and cooked to "medium and less" degree of doneness (marination x degree of doneness; P < or = 0.014). Braised steaks received among the highest values for overall like, tenderness, juiciness, flavor like, and flavor amount when cooked to "medium and less" or "medium well and more" (cooking method x degree of doneness; P < or = 0.008). Correlation and stepwise regression analysis indicated that flavor like was pivotal in customers' satisfaction with top round steaks, and was the sensory trait most highly correlated to overall like, followed by tenderness, flavor amount, and juiciness. Preparation of top round steaks was crucial in consumers' likes and dislikes, and by improving flavor, higher consumer satisfaction may be achieved.

Recent highlights from STAR

NASA Astrophysics Data System (ADS)

Zha, Wangmei

2018-02-01

The Solenoidal Tracker at RHIC (STAR) experiment takes advantage of its excellent tracking and particle identification capabilities at mid-rapidity to explore the properties of strongly interacting QCD matter created in heavy-ion collisions at RHIC. The STAR collaboration presented 7 parallel and 2 plenary talks at Strangeness in Quark Matter 2017 and covered various topics including heavy flavor measurements, bulk observables, electro-magnetic probes and the upgrade program. This paper highlights some of the selected results.

h → μτ and muon g - 2 in the alignment limit of two-Higgs-doublet model

NASA Astrophysics Data System (ADS)

Wang, Lei; Yang, Shuo; Han, Xiao-Fang

2017-06-01

We examine the h → μτ and muon g - 2 in the exact alignment limit of two-Higgs-doublet model. In this case, the couplings of the SM-like Higgs to the SM particles are the same as the Higgs couplings in the SM at the tree level, and the tree-level lepton-flavor-violating coupling hμτ is absent. We assume the lepton-flavor-violating μτ excess observed by CMS to be respectively from the other neutral Higgses, H and A, which almost degenerates with the SM-like Higgs at the 125 GeV. After imposing the relevant theoretical constraints and experimental constraints from the precision electroweak data, B-meson decays, τ decays and Higgs searches, we find that the muon g - 2 anomaly and μτ excess favor the small lepton Yukawa coupling and top Yukawa coupling of the non-SM-like Higgs around 125 GeV, and the lepton-flavor-violating coupling is sensitive to another heavy neutral Higgs mass. In addition, if the μτ excess is from H around 125 GeV, the experimental data of the heavy Higgs decaying into μτ favor mA > 230 GeV for a relatively large H t bar t coupling.

Staggered heavy baryon chiral perturbation theory

DOE Office of Scientific and Technical Information (OSTI.GOV)

Bailey, Jon A.

2008-03-01

Although taste violations significantly affect the results of staggered calculations of pseudoscalar and heavy-light mesonic quantities, those entering staggered calculations of baryonic quantities have not been quantified. Here I develop staggered chiral perturbation theory in the light-quark baryon sector by mapping the Symanzik action into heavy baryon chiral perturbation theory. For 2+1 dynamical quark flavors, the masses of flavor-symmetric nucleons are calculated to third order in partially quenched and fully dynamical staggered chiral perturbation theory. To this order the expansion includes the leading chiral logarithms, which come from loops with virtual decuplet-like states, as well as terms of O(m{sub {pi}}{supmore » 3}), which come from loops with virtual octet-like states. Taste violations enter through the meson propagators in loops and tree-level terms of O(a{sup 2}). The pattern of taste symmetry breaking and the resulting degeneracies and mixings are discussed in detail. The resulting chiral forms are appropriate to lattice results obtained with operators already in use and could be used to study the restoration of taste symmetry in the continuum limit. I assume that the fourth root of the fermion determinant can be incorporated in staggered chiral perturbation theory using the replica method.« less

Chiral heavy fermions in a two Higgs doublet model: 750 GeV resonance or not

DOE Office of Scientific and Technical Information (OSTI.GOV)

Bar-Shalom, Shaouly; Soni, Amarjit

For this article, we revisit models where a heavy chiral 4th generation doublet of fermions is embedded in a class of two Higgs doublets models (2HDM) with a discrete Z 2 symmetry, which couples the “heavy” scalar doublet only to the 4th generation fermions and the “light” one to the Standard Model (SM) fermions – the so-called 4G2HDM introduced by us several years ago. We study the constraints imposed on the 4G2HDM from direct searches of heavy fermions, from precision electroweak data (PEWD) and from the measured production and decay signals of the 125 GeV scalar, which in the 4G2HDM corresponds to the lightest CP-even scalar h. We then show that the recently reported excess in the γγspectrum around 750 GeV can be accommodated by the heavy CP-even scalar of the 4G2HDM, H, resulting in a unique choice of parameter space: negligible mixing (sin α ≲ O (10 -3)) between the two CP-even scalars h, Hand heavy 4th generation quark and lepton masses m t ',m b' ≲ 400 GeV and m ν', m τ' ≳ 900 GeV, respectively. Whether or not the 750 GeV γγ resonance is confirmed, interesting phenomenology emerges in q' – Higgs systems (q' = t', b'), that can be searched for at the LHC. For example, the heavy scalar states of the model, S=H, A, H +, may have BR(S→more » $$-\\atop{q'}$$q') ~ O(1), giving rise to observable $$-\\atop{q'}$$q' signals on resonance, followed by the flavor changing q' decays t'→uh (u =u, c) and/or b'→dh (d =d, s, b). This leads to rather distinct signatures, with or without charged leptons, of the form $$-\\atop{q'}$$q'→(nj +mb +ℓW) S (j and b being light and b-quark jets, respectively), with n +m +ℓ =6–8 and unique kinematic features. These high jet-multiplicity signals appear to be very challenging and may need new search strategies for detection of such heavy chiral quarks. It is also shown that the flavor structure of the 4G2HDM can easily accommodate the interesting recent indications of a percent-level branching ratio in the lepton-flavor-violating (LFV) decay h →τμ of the 125 GeV Higgs, if it is experimentally confirmed.« less

Chiral heavy fermions in a two Higgs doublet model: 750 GeV resonance or not

DOE PAGES

Bar-Shalom, Shaouly; Soni, Amarjit

2017-03-10

For this article, we revisit models where a heavy chiral 4th generation doublet of fermions is embedded in a class of two Higgs doublets models (2HDM) with a discrete Z 2 symmetry, which couples the “heavy” scalar doublet only to the 4th generation fermions and the “light” one to the Standard Model (SM) fermions – the so-called 4G2HDM introduced by us several years ago. We study the constraints imposed on the 4G2HDM from direct searches of heavy fermions, from precision electroweak data (PEWD) and from the measured production and decay signals of the 125 GeV scalar, which in the 4G2HDM corresponds to the lightest CP-even scalar h. We then show that the recently reported excess in the γγspectrum around 750 GeV can be accommodated by the heavy CP-even scalar of the 4G2HDM, H, resulting in a unique choice of parameter space: negligible mixing (sin α ≲ O (10 -3)) between the two CP-even scalars h, Hand heavy 4th generation quark and lepton masses m t ',m b' ≲ 400 GeV and m ν', m τ' ≳ 900 GeV, respectively. Whether or not the 750 GeV γγ resonance is confirmed, interesting phenomenology emerges in q' – Higgs systems (q' = t', b'), that can be searched for at the LHC. For example, the heavy scalar states of the model, S=H, A, H +, may have BR(S→more » $$-\\atop{q'}$$q') ~ O(1), giving rise to observable $$-\\atop{q'}$$q' signals on resonance, followed by the flavor changing q' decays t'→uh (u =u, c) and/or b'→dh (d =d, s, b). This leads to rather distinct signatures, with or without charged leptons, of the form $$-\\atop{q'}$$q'→(nj +mb +ℓW) S (j and b being light and b-quark jets, respectively), with n +m +ℓ =6–8 and unique kinematic features. These high jet-multiplicity signals appear to be very challenging and may need new search strategies for detection of such heavy chiral quarks. It is also shown that the flavor structure of the 4G2HDM can easily accommodate the interesting recent indications of a percent-level branching ratio in the lepton-flavor-violating (LFV) decay h →τμ of the 125 GeV Higgs, if it is experimentally confirmed.« less

Individual sugar and acid composition within southeastern peach germplasm

USDA-ARS?s Scientific Manuscript database

eaches grown in the southeast are valued for their acidic, sweet flavor. A complex mixture of various sugars and acids at different ratios play a key role in determining these unique peach flavor attributes. To understand the flavor profile of fresh market peaches, individual sugar and acid compone...

A search for matter enhanced neutrino oscillations through measurements of day and night solar neutrino fluxes at the Sudbury Neutrino Observatory

NASA Astrophysics Data System (ADS)

Miknaitis, Kathryn Kelly Schaffer

The Sudbury Neutrino Observatory (SNO) is a heavy-water Cherenkov detector designed to study 8B neutrinos from the sun. Through the charged-current (CC) and neutral-current (NC) reactions of neutrinos on deuterium, SNO separately determines the flux of electron neutrinos and the flux of all active flavors of solar 8B neutrinos. SNO is also sensitive to the elastic scattering (ES) of neutrinos on electrons in the heavy water. Measurements of the CC and NC rates in SNO have conclusively demonstrated solar neutrino flavor change. This flavor change is believed to be caused by matter-enhanced oscillations in the sun, through the Mikheyev-Smirnov-Wolfenstein (MSW) effect. Matter effects could also change the flavor composition of neutrinos that traverse the earth. A comparison of the day and night measured CC flux at SNO directly tests for the MSW effect and contributes to constraints on neutrino oscillation parameters in the MSW model. We perform measurements of the day and night neutrino fluxes using data from the second phase of SNO, in which salt (NaCl) was added to the heavy water to enhance sensitivity to the NC reaction. Better discrimination between CC and NC events in the salt phase allows the fluxes to be determined without constraining the neutrino energy spectrum. The day-night asymmetry in the CC flux measured in this model-independent analysis is ACC = [-5.6 +/- 7.4(stat.) +/- 5.3(syst.)]%, where the asymmetry is defined as the difference between the night and day values divided by their average. The asymmetries in the NC and ES fluxes are ANC = [4.2 +/- 8.6(stat.) +/- 7.2(syst.)]%, and AES = (14.6 +/- 19.8(stat.) +/- 3.3(syst.)]%. The neutral current asymmetry is expected to be zero assuming standard neutrino oscillations. When we constrain it to be zero, we obtain ACC = [-3.7 +/- 6.3(stat.) +/- 3.2(syst.)]% and AES = [15.3 +/- 19.8(stat.) +/- 3.0(syst.)]%. The day and night energy spectra from the CC reaction have been measured and show no evidence for day-night variations as a function of energy.

Neutrino Masses and Mixings and Astrophysics

NASA Astrophysics Data System (ADS)

Fuller, George M.

1998-10-01

Here we discuss the implications of light neutrino masses and neutrino flavor/type mixing for dark matter, big bang nucleosynthesis, and models of heavy element nucleosynthesis in super novae. We will also argue the other way and discuss possible constraints on neutrino physics from these astrophysical considerations.

Search for excited quarks of light and heavy flavor in γ + jet final states in proton-proton collisions at √{ s } = 13TeV

NASA Astrophysics Data System (ADS)

Sirunyan, A. M.; Tumasyan, A.; Adam, W.; Ambrogi, F.; Asilar, E.; Bergauer, T.; Brandstetter, J.; Brondolin, E.; Dragicevic, M.; Erö, J.; Flechl, M.; Friedl, M.; Frühwirth, R.; Ghete, V. M.; Grossmann, J.; Hrubec, J.; Jeitler, M.; König, A.; Krammer, N.; Krätschmer, I.; Liko, D.; Madlener, T.; Mikulec, I.; Pree, E.; Rad, N.; Rohringer, H.; Schieck, J.; Schöfbeck, R.; Spanring, M.; Spitzbart, D.; Waltenberger, W.; Wittmann, J.; Wulz, C.-E.; Zarucki, M.; Chekhovsky, V.; Mossolov, V.; Suarez Gonzalez, J.; De Wolf, E. A.; Di Croce, D.; Janssen, X.; Lauwers, J.; Van De Klundert, M.; Van Haevermaet, H.; Van Mechelen, P.; Van Remortel, N.; Abu Zeid, S.; Blekman, F.; D'Hondt, J.; De Bruyn, I.; De Clercq, J.; Deroover, K.; Flouris, G.; Lontkovskyi, D.; Lowette, S.; Marchesini, I.; Moortgat, S.; Moreels, L.; Python, Q.; Skovpen, K.; Tavernier, S.; Van Doninck, W.; Van Mulders, P.; Van Parijs, I.; Beghin, D.; Brun, H.; Clerbaux, B.; De Lentdecker, G.; Delannoy, H.; Dorney, B.; Fasanella, G.; Favart, L.; Goldouzian, R.; Grebenyuk, A.; Lenzi, T.; Luetic, J.; Maerschalk, T.; Marinov, A.; Seva, T.; Starling, E.; Vander Velde, C.; Vanlaer, P.; Vannerom, D.; Yonamine, R.; Zenoni, F.; Zhang, F.; Cimmino, A.; Cornelis, T.; Dobur, D.; Fagot, A.; Gul, M.; Khvastunov, I.; Poyraz, D.; Roskas, C.; Salva, S.; Tytgat, M.; Verbeke, W.; Zaganidis, N.; Bakhshiansohi, H.; Bondu, O.; Brochet, S.; Bruno, G.; Caputo, C.; Caudron, A.; David, P.; De Visscher, S.; Delaere, C.; Delcourt, M.; Francois, B.; Giammanco, A.; Komm, M.; Krintiras, G.; Lemaitre, V.; Magitteri, A.; Mertens, A.; Musich, M.; Piotrzkowski, K.; Quertenmont, L.; Saggio, A.; Vidal Marono, M.; Wertz, S.; Zobec, J.; Aldá Júnior, W. L.; Alves, F. L.; Alves, G. A.; Brito, L.; Correa Martins Junior, M.; Hensel, C.; Moraes, A.; Pol, M. E.; Rebello Teles, P.; Belchior Batista Das Chagas, E.; Carvalho, W.; Chinellato, J.; Coelho, E.; Da Costa, E. M.; Da Silveira, G. G.; De Jesus Damiao, D.; Fonseca De Souza, S.; Huertas Guativa, L. M.; Malbouisson, H.; Melo De Almeida, M.; Mora Herrera, C.; Mundim, L.; Nogima, H.; Sanchez Rosas, L. J.; Santoro, A.; Sznajder, A.; Thiel, M.; Tonelli Manganote, E. J.; Torres Da Silva De Araujo, F.; Vilela Pereira, A.; Ahuja, S.; Bernardes, C. A.; Fernandez Perez Tomei, T. R.; Gregores, E. M.; Mercadante, P. G.; Novaes, S. F.; Padula, Sandra S.; Romero Abad, D.; Ruiz Vargas, J. C.; Aleksandrov, A.; Hadjiiska, R.; Iaydjiev, P.; Misheva, M.; Rodozov, M.; Shopova, M.; Sultanov, G.; Dimitrov, A.; Litov, L.; Pavlov, B.; Petkov, P.; Fang, W.; Gao, X.; Yuan, L.; Ahmad, M.; Bian, J. G.; Chen, G. M.; Chen, H. S.; Chen, M.; Chen, Y.; Jiang, C. H.; Leggat, D.; Liao, H.; Liu, Z.; Romeo, F.; Shaheen, S. M.; Spiezia, A.; Tao, J.; Wang, C.; Wang, Z.; Yazgan, E.; Zhang, H.; Zhang, S.; Zhao, J.; Ban, Y.; Chen, G.; Li, J.; Li, Q.; Liu, S.; Mao, Y.; Qian, S. J.; Wang, D.; Xu, Z.; Avila, C.; Cabrera, A.; Chaparro Sierra, L. F.; Florez, C.; González Hernández, C. F.; Ruiz Alvarez, J. D.; Segura Delgado, M. A.; Courbon, B.; Godinovic, N.; Lelas, D.; Puljak, I.; Ribeiro Cipriano, P. M.; Sculac, T.; Antunovic, Z.; Kovac, M.; Brigljevic, V.; Ferencek, D.; Kadija, K.; Mesic, B.; Starodumov, A.; Susa, T.; Ather, M. W.; Attikis, A.; Mavromanolakis, G.; Mousa, J.; Nicolaou, C.; Ptochos, F.; Razis, P. A.; Rykaczewski, H.; Finger, M.; Finger, M.; Carrera Jarrin, E.; El-khateeb, E.; Elgammal, S.; Ellithi Kamel, A.; Dewanjee, R. K.; Kadastik, M.; Perrini, L.; Raidal, M.; Tiko, A.; Veelken, C.; Eerola, P.; Kirschenmann, H.; Pekkanen, J.; Voutilainen, M.; Havukainen, J.; Heikkilä, J. K.; Järvinen, T.; Karimäki, V.; Kinnunen, R.; Lampén, T.; Lassila-Perini, K.; Laurila, S.; Lehti, S.; Lindén, T.; Luukka, P.; Siikonen, H.; Tuominen, E.; Tuominiemi, J.; Tuuva, T.; Besancon, M.; Couderc, F.; Dejardin, M.; Denegri, D.; Faure, J. L.; Ferri, F.; Ganjour, S.; Ghosh, S.; Gras, P.; Hamel de Monchenault, G.; Jarry, P.; Kucher, I.; Leloup, C.; Locci, E.; Machet, M.; Malcles, J.; Negro, G.; Rander, J.; Rosowsky, A.; Sahin, M. Ö.; Titov, M.; Abdulsalam, A.; Amendola, C.; Antropov, I.; Baffioni, S.; Beaudette, F.; Busson, P.; Cadamuro, L.; Charlot, C.; Granier de Cassagnac, R.; Jo, M.; Lisniak, S.; Lobanov, A.; Martin Blanco, J.; Nguyen, M.; Ochando, C.; Ortona, G.; Paganini, P.; Pigard, P.; Salerno, R.; Sauvan, J. B.; Sirois, Y.; Stahl Leiton, A. G.; Strebler, T.; Yilmaz, Y.; Zabi, A.; Zghiche, A.; Agram, J.-L.; Andrea, J.; Bloch, D.; Brom, J.-M.; Buttignol, M.; Chabert, E. C.; Chanon, N.; Collard, C.; Conte, E.; Coubez, X.; Fontaine, J.-C.; Gelé, D.; Goerlach, U.; Jansová, M.; Le Bihan, A.-C.; Tonon, N.; Van Hove, P.; Gadrat, S.; Beauceron, S.; Bernet, C.; Boudoul, G.; Chierici, R.; Contardo, D.; Depasse, P.; El Mamouni, H.; Fay, J.; Finco, L.; Gascon, S.; Gouzevitch, M.; Grenier, G.; Ille, B.; Lagarde, F.; Laktineh, I. B.; Lethuillier, M.; Mirabito, L.; Pequegnot, A. L.; Perries, S.; Popov, A.; Sordini, V.; Vander Donckt, M.; Viret, S.; Khvedelidze, A.; Tsamalaidze, Z.; Autermann, C.; Feld, L.; Kiesel, M. K.; Klein, K.; Lipinski, M.; Preuten, M.; Schomakers, C.; Schulz, J.; Zhukov, V.; Albert, A.; Dietz-Laursonn, E.; Duchardt, D.; Endres, M.; Erdmann, M.; Erdweg, S.; Esch, T.; Fischer, R.; Güth, A.; Hamer, M.; Hebbeker, T.; Heidemann, C.; Hoepfner, K.; Knutzen, S.; Merschmeyer, M.; Meyer, A.; Millet, P.; Mukherjee, S.; Pook, T.; Radziej, M.; Reithler, H.; Rieger, M.; Scheuch, F.; Teyssier, D.; Thüer, S.; Flügge, G.; Kargoll, B.; Kress, T.; Künsken, A.; Müller, T.; Nehrkorn, A.; Nowack, A.; Pistone, C.; Pooth, O.; Stahl, A.; Aldaya Martin, M.; Arndt, T.; Asawatangtrakuldee, C.; Beernaert, K.; Behnke, O.; Behrens, U.; Bermúdez Martínez, A.; Bin Anuar, A. A.; Borras, K.; Botta, V.; Campbell, A.; Connor, P.; Contreras-Campana, C.; Costanza, F.; Diez Pardos, C.; Eckerlin, G.; Eckstein, D.; Eichhorn, T.; Eren, E.; Gallo, E.; Garay Garcia, J.; Geiser, A.; Grados Luyando, J. M.; Grohsjean, A.; Gunnellini, P.; Guthoff, M.; Harb, A.; Hauk, J.; Hempel, M.; Jung, H.; Kasemann, M.; Keaveney, J.; Kleinwort, C.; Korol, I.; Krücker, D.; Lange, W.; Lelek, A.; Lenz, T.; Leonard, J.; Lipka, K.; Lohmann, W.; Mankel, R.; Melzer-Pellmann, I.-A.; Meyer, A. B.; Mittag, G.; Mnich, J.; Mussgiller, A.; Ntomari, E.; Pitzl, D.; Raspereza, A.; Savitskyi, M.; Saxena, P.; Shevchenko, R.; Spannagel, S.; Stefaniuk, N.; Van Onsem, G. P.; Walsh, R.; Wen, Y.; Wichmann, K.; Wissing, C.; Zenaiev, O.; Aggleton, R.; Bein, S.; Blobel, V.; Centis Vignali, M.; Dreyer, T.; Garutti, E.; Gonzalez, D.; Haller, J.; Hinzmann, A.; Hoffmann, M.; Karavdina, A.; Klanner, R.; Kogler, R.; Kovalchuk, N.; Kurz, S.; Lapsien, T.; Marconi, D.; Meyer, M.; Niedziela, M.; Nowatschin, D.; Pantaleo, F.; Peiffer, T.; Perieanu, A.; Scharf, C.; Schleper, P.; Schmidt, A.; Schumann, S.; Schwandt, J.; Sonneveld, J.; Stadie, H.; Steinbrück, G.; Stober, F. M.; Stöver, M.; Tholen, H.; Troendle, D.; Usai, E.; Vanhoefer, A.; Vormwald, B.; Akbiyik, M.; Barth, C.; Baselga, M.; Baur, S.; Butz, E.; Caspart, R.; Chwalek, T.; Colombo, F.; De Boer, W.; Dierlamm, A.; Faltermann, N.; Freund, B.; Friese, R.; Giffels, M.; Harrendorf, M. A.; Hartmann, F.; Heindl, S. M.; Husemann, U.; Kassel, F.; Kudella, S.; Mildner, H.; Mozer, M. U.; Müller, Th.; Plagge, M.; Quast, G.; Rabbertz, K.; Schröder, M.; Shvetsov, I.; Sieber, G.; Simonis, H. J.; Ulrich, R.; Wayand, S.; Weber, M.; Weiler, T.; Williamson, S.; Wöhrmann, C.; Wolf, R.; Anagnostou, G.; Daskalakis, G.; Geralis, T.; Kyriakis, A.; Loukas, D.; Topsis-Giotis, I.; Karathanasis, G.; Kesisoglou, S.; Panagiotou, A.; Saoulidou, N.; Kousouris, K.; Evangelou, I.; Foudas, C.; Gianneios, P.; Katsoulis, P.; Kokkas, P.; Mallios, S.; Manthos, N.; Papadopoulos, I.; Paradas, E.; Strologas, J.; Triantis, F. A.; Tsitsonis, D.; Csanad, M.; Filipovic, N.; Pasztor, G.; Surányi, O.; Veres, G. I.; Bencze, G.; Hajdu, C.; Horvath, D.; Hunyadi, Á.; Sikler, F.; Veszpremi, V.; Beni, N.; Czellar, S.; Karancsi, J.; Makovec, A.; Molnar, J.; Szillasi, Z.; Bartók, M.; Raics, P.; Trocsanyi, Z. L.; Ujvari, B.; Choudhury, S.; Komaragiri, J. R.; Bahinipati, S.; Bhowmik, S.; Mal, P.; Mandal, K.; Nayak, A.; Sahoo, D. K.; Sahoo, N.; Swain, S. K.; Bansal, S.; Beri, S. B.; Bhatnagar, V.; Chawla, R.; Dhingra, N.; Kalsi, A. K.; Kaur, A.; Kaur, M.; Kaur, S.; Kumar, R.; Kumari, P.; Mehta, A.; Singh, J. B.; Walia, G.; Kumar, Ashok; Shah, Aashaq; Bhardwaj, A.; Chauhan, S.; Choudhary, B. C.; Garg, R. B.; Keshri, S.; Kumar, A.; Malhotra, S.; Naimuddin, M.; Ranjan, K.; Sharma, R.; Bhardwaj, R.; Bhattacharya, R.; Bhattacharya, S.; Bhawandeep, U.; Dey, S.; Dutt, S.; Dutta, S.; Ghosh, S.; Majumdar, N.; Modak, A.; Mondal, K.; Mukhopadhyay, S.; Nandan, S.; Purohit, A.; Roy, A.; Roy Chowdhury, S.; Sarkar, S.; Sharan, M.; Thakur, S.; Behera, P. K.; Chudasama, R.; Dutta, D.; Jha, V.; Kumar, V.; Mohanty, A. 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T.; Ligabue, F.; Lomtadze, T.; Manca, E.; Mandorli, G.; Messineo, A.; Palla, F.; Rizzi, A.; Savoy-Navarro, A.; Spagnolo, P.; Tenchini, R.; Tonelli, G.; Venturi, A.; Verdini, P. G.; Barone, L.; Cavallari, F.; Cipriani, M.; Daci, N.; Del Re, D.; Di Marco, E.; Diemoz, M.; Gelli, S.; Longo, E.; Margaroli, F.; Marzocchi, B.; Meridiani, P.; Organtini, G.; Paramatti, R.; Preiato, F.; Rahatlou, S.; Rovelli, C.; Santanastasio, F.; Amapane, N.; Arcidiacono, R.; Argiro, S.; Arneodo, M.; Bartosik, N.; Bellan, R.; Biino, C.; Cartiglia, N.; Cenna, F.; Costa, M.; Covarelli, R.; Degano, A.; Demaria, N.; Kiani, B.; Mariotti, C.; Maselli, S.; Migliore, E.; Monaco, V.; Monteil, E.; Monteno, M.; Obertino, M. M.; Pacher, L.; Pastrone, N.; Pelliccioni, M.; Pinna Angioni, G. L.; Romero, A.; Ruspa, M.; Sacchi, R.; Shchelina, K.; Sola, V.; Solano, A.; Staiano, A.; Traczyk, P.; Belforte, S.; Casarsa, M.; Cossutti, F.; Della Ricca, G.; Zanetti, A.; Kim, D. H.; Kim, G. N.; Kim, M. S.; Lee, J.; Lee, S.; Lee, S. W.; Moon, C. S.; Oh, Y. D.; Sekmen, S.; Son, D. C.; Yang, Y. C.; Lee, A.; Kim, H.; Moon, D. H.; Oh, G.; Brochero Cifuentes, J. A.; Goh, J.; Kim, T. J.; Cho, S.; Choi, S.; Go, Y.; Gyun, D.; Ha, S.; Hong, B.; Jo, Y.; Kim, Y.; Lee, K.; Lee, K. S.; Lee, S.; Lim, J.; Park, S. K.; Roh, Y.; Almond, J.; Kim, J.; Kim, J. S.; Lee, H.; Lee, K.; Nam, K.; Oh, S. B.; Radburn-Smith, B. C.; Seo, S. h.; Yang, U. K.; Yoo, H. D.; Yu, G. B.; Kim, H.; Kim, J. H.; Lee, J. S. H.; Park, I. C.; Choi, Y.; Hwang, C.; Lee, J.; Yu, I.; Dudenas, V.; Juodagalvis, A.; Vaitkus, J.; Ahmed, I.; Ibrahim, Z. A.; Md Ali, M. A. B.; Mohamad Idris, F.; Wan Abdullah, W. A. T.; Yusli, M. N.; Zolkapli, Z.; Reyes-Almanza, R.; Ramirez-Sanchez, G.; Duran-Osuna, M. C.; Castilla-Valdez, H.; De La Cruz-Burelo, E.; Heredia-De La Cruz, I.; Rabadan-Trejo, R. I.; Lopez-Fernandez, R.; Mejia Guisao, J.; Sanchez-Hernandez, A.; Carrillo Moreno, S.; Oropeza Barrera, C.; Vazquez Valencia, F.; Eysermans, J.; Pedraza, I.; Salazar Ibarguen, H. A.; Uribe Estrada, C.; Morelos Pineda, A.; Krofcheck, D.; Butler, P. H.; Ahmad, A.; Ahmad, M.; Hassan, Q.; Hoorani, H. R.; Saddique, A.; Shah, M. A.; Shoaib, M.; Waqas, M.; Bialkowska, H.; Bluj, M.; Boimska, B.; Frueboes, T.; Górski, M.; Kazana, M.; Nawrocki, K.; Szleper, M.; Zalewski, P.; Bunkowski, K.; Byszuk, A.; Doroba, K.; Kalinowski, A.; Konecki, M.; Krolikowski, J.; Misiura, M.; Olszewski, M.; Pyskir, A.; Walczak, M.; Bargassa, P.; Beirão Da Cruz E Silva, C.; Di Francesco, A.; Faccioli, P.; Galinhas, B.; Gallinaro, M.; Hollar, J.; Leonardo, N.; Lloret Iglesias, L.; Nemallapudi, M. 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A.; Mersi, S.; Meschi, E.; Milenovic, P.; Moortgat, F.; Mulders, M.; Neugebauer, H.; Ngadiuba, J.; Orfanelli, S.; Orsini, L.; Pape, L.; Perez, E.; Peruzzi, M.; Petrilli, A.; Petrucciani, G.; Pfeiffer, A.; Pierini, M.; Rabady, D.; Racz, A.; Reis, T.; Rolandi, G.; Rovere, M.; Sakulin, H.; Schäfer, C.; Schwick, C.; Seidel, M.; Selvaggi, M.; Sharma, A.; Silva, P.; Sphicas, P.; Stakia, A.; Steggemann, J.; Stoye, M.; Tosi, M.; Treille, D.; Triossi, A.; Tsirou, A.; Veckalns, V.; Verweij, M.; Zeuner, W. D.; Bertl, W.; Caminada, L.; Deiters, K.; Erdmann, W.; Horisberger, R.; Ingram, Q.; Kaestli, H. C.; Kotlinski, D.; Langenegger, U.; Rohe, T.; Wiederkehr, S. A.; Backhaus, M.; Bäni, L.; Berger, P.; Bianchini, L.; Casal, B.; Dissertori, G.; Dittmar, M.; Donegà, M.; Dorfer, C.; Grab, C.; Heidegger, C.; Hits, D.; Hoss, J.; Kasieczka, G.; Klijnsma, T.; Lustermann, W.; Mangano, B.; Marionneau, M.; Meinhard, M. 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I.; Henderson, C.; Rumerio, P.; West, C.; Arcaro, D.; Avetisyan, A.; Bose, T.; Gastler, D.; Rankin, D.; Richardson, C.; Rohlf, J.; Sulak, L.; Zou, D.; Benelli, G.; Cutts, D.; Garabedian, A.; Hadley, M.; Hakala, J.; Heintz, U.; Hogan, J. M.; Kwok, K. H. M.; Laird, E.; Landsberg, G.; Lee, J.; Mao, Z.; Narain, M.; Pazzini, J.; Piperov, S.; Sagir, S.; Syarif, R.; Yu, D.; Band, R.; Brainerd, C.; Breedon, R.; Burns, D.; Calderon De La Barca Sanchez, M.; Chertok, M.; Conway, J.; Conway, R.; Cox, P. T.; Erbacher, R.; Flores, C.; Funk, G.; Ko, W.; Lander, R.; Mclean, C.; Mulhearn, M.; Pellett, D.; Pilot, J.; Shalhout, S.; Shi, M.; Smith, J.; Stolp, D.; Tos, K.; Tripathi, M.; Wang, Z.; Bachtis, M.; Bravo, C.; Cousins, R.; Dasgupta, A.; Florent, A.; Hauser, J.; Ignatenko, M.; Mccoll, N.; Regnard, S.; Saltzberg, D.; Schnaible, C.; Valuev, V.; Bouvier, E.; Burt, K.; Clare, R.; Ellison, J.; Gary, J. W.; Ghiasi Shirazi, S. M. A.; Hanson, G.; Heilman, J.; Karapostoli, G.; Kennedy, E.; Lacroix, F.; Long, O. R.; Olmedo Negrete, M.; Paneva, M. I.; Si, W.; Wang, L.; Wei, H.; Wimpenny, S.; Yates, B. R.; Branson, J. G.; Cittolin, S.; Derdzinski, M.; Gerosa, R.; Gilbert, D.; Hashemi, B.; Holzner, A.; Klein, D.; Kole, G.; Krutelyov, V.; Letts, J.; Macneill, I.; Masciovecchio, M.; Olivito, D.; Padhi, S.; Pieri, M.; Sani, M.; Sharma, V.; Simon, S.; Tadel, M.; Vartak, A.; Wasserbaech, S.; Wood, J.; Würthwein, F.; Yagil, A.; Zevi Della Porta, G.; Amin, N.; Bhandari, R.; Bradmiller-Feld, J.; Campagnari, C.; Dishaw, A.; Dutta, V.; Franco Sevilla, M.; Golf, F.; Gouskos, L.; Heller, R.; Incandela, J.; Ovcharova, A.; Qu, H.; Richman, J.; Stuart, D.; Suarez, I.; Yoo, J.; Anderson, D.; Bornheim, A.; Lawhorn, J. M.; Newman, H. B.; Nguyen, T.; Pena, C.; Spiropulu, M.; Vlimant, J. R.; Xie, S.; Zhang, Z.; Zhu, R. Y.; Andrews, M. B.; Ferguson, T.; Mudholkar, T.; Paulini, M.; Russ, J.; Sun, M.; Vogel, H.; Vorobiev, I.; Weinberg, M.; Cumalat, J. P.; Ford, W. T.; Jensen, F.; Johnson, A.; Krohn, M.; Leontsinis, S.; Mulholland, T.; Stenson, K.; Wagner, S. R.; Alexander, J.; Chaves, J.; Chu, J.; Dittmer, S.; Mcdermott, K.; Mirman, N.; Patterson, J. R.; Quach, D.; Rinkevicius, A.; Ryd, A.; Skinnari, L.; Soffi, L.; Tan, S. M.; Tao, Z.; Thom, J.; Tucker, J.; Wittich, P.; Zientek, M.; Abdullin, S.; Albrow, M.; Alyari, M.; Apollinari, G.; Apresyan, A.; Apyan, A.; Banerjee, S.; Bauerdick, L. A. T.; Beretvas, A.; Berryhill, J.; Bhat, P. C.; Bolla, G.; Burkett, K.; Butler, J. N.; Canepa, A.; Cerati, G. B.; Cheung, H. W. K.; Chlebana, F.; Cremonesi, M.; Duarte, J.; Elvira, V. D.; Freeman, J.; Gecse, Z.; Gottschalk, E.; Gray, L.; Green, D.; Grünendahl, S.; Gutsche, O.; Harris, R. M.; Hasegawa, S.; Hirschauer, J.; Hu, Z.; Jayatilaka, B.; Jindariani, S.; Johnson, M.; Joshi, U.; Klima, B.; Kreis, B.; Lammel, S.; Lincoln, D.; Lipton, R.; Liu, M.; Liu, T.; Lopes De Sá, R.; Lykken, J.; Maeshima, K.; Magini, N.; Marraffino, J. M.; Mason, D.; McBride, P.; Merkel, P.; Mrenna, S.; Nahn, S.; O'Dell, V.; Pedro, K.; Prokofyev, O.; Rakness, G.; Ristori, L.; Schneider, B.; Sexton-Kennedy, E.; Soha, A.; Spalding, W. J.; Spiegel, L.; Stoynev, S.; Strait, J.; Strobbe, N.; Taylor, L.; Tkaczyk, S.; Tran, N. V.; Uplegger, L.; Vaandering, E. W.; Vernieri, C.; Verzocchi, M.; Vidal, R.; Wang, M.; Weber, H. A.; Whitbeck, A.; Acosta, D.; Avery, P.; Bortignon, P.; Bourilkov, D.; Brinkerhoff, A.; Carnes, A.; Carver, M.; Curry, D.; Field, R. D.; Furic, I. K.; Gleyzer, S. V.; Joshi, B. M.; Konigsberg, J.; Korytov, A.; Kotov, K.; Ma, P.; Matchev, K.; Mei, H.; Mitselmakher, G.; Shi, K.; Sperka, D.; Terentyev, N.; Thomas, L.; Wang, J.; Wang, S.; Yelton, J.; Joshi, Y. R.; Linn, S.; Markowitz, P.; Rodriguez, J. L.; Ackert, A.; Adams, T.; Askew, A.; Hagopian, S.; Hagopian, V.; Johnson, K. F.; Kolberg, T.; Martinez, G.; Perry, T.; Prosper, H.; Saha, A.; Santra, A.; Sharma, V.; Yohay, R.; Baarmand, M. M.; Bhopatkar, V.; Colafranceschi, S.; Hohlmann, M.; Noonan, D.; Roy, T.; Yumiceva, F.; Adams, M. R.; Apanasevich, L.; Berry, D.; Betts, R. R.; Cavanaugh, R.; Chen, X.; Evdokimov, O.; Gerber, C. E.; Hangal, D. A.; Hofman, D. J.; Jung, K.; Kamin, J.; Sandoval Gonzalez, I. D.; Tonjes, M. B.; Trauger, H.; Varelas, N.; Wang, H.; Wu, Z.; Zhang, J.; Bilki, B.; Clarida, W.; Dilsiz, K.; Durgut, S.; Gandrajula, R. P.; Haytmyradov, M.; Khristenko, V.; Merlo, J.-P.; Mermerkaya, H.; Mestvirishvili, A.; Moeller, A.; Nachtman, J.; Ogul, H.; Onel, Y.; Ozok, F.; Penzo, A.; Snyder, C.; Tiras, E.; Wetzel, J.; Yi, K.; Blumenfeld, B.; Cocoros, A.; Eminizer, N.; Fehling, D.; Feng, L.; Gritsan, A. V.; Maksimovic, P.; Roskes, J.; Sarica, U.; Swartz, M.; Xiao, M.; You, C.; Al-bataineh, A.; Baringer, P.; Bean, A.; Boren, S.; Bowen, J.; Castle, J.; Khalil, S.; Kropivnitskaya, A.; Majumder, D.; Mcbrayer, W.; Murray, M.; Royon, C.; Sanders, S.; Schmitz, E.; Tapia Takaki, J. D.; Wang, Q.; Ivanov, A.; Kaadze, K.; Maravin, Y.; Mohammadi, A.; Saini, L. K.; Skhirtladze, N.; Toda, S.; Rebassoo, F.; Wright, D.; Anelli, C.; Baden, A.; Baron, O.; Belloni, A.; Eno, S. C.; Feng, Y.; Ferraioli, C.; Hadley, N. J.; Jabeen, S.; Jeng, G. Y.; Kellogg, R. G.; Kunkle, J.; Mignerey, A. C.; Ricci-Tam, F.; Shin, Y. H.; Skuja, A.; Tonwar, S. C.; Abercrombie, D.; Allen, B.; Azzolini, V.; Barbieri, R.; Baty, A.; Bi, R.; Brandt, S.; Busza, W.; Cali, I. A.; D'Alfonso, M.; Demiragli, Z.; Gomez Ceballos, G.; Goncharov, M.; Hsu, D.; Hu, M.; Iiyama, Y.; Innocenti, G. M.; Klute, M.; Kovalskyi, D.; Lai, Y. S.; Lee, Y.-J.; Levin, A.; Luckey, P. D.; Maier, B.; Marini, A. C.; Mcginn, C.; Mironov, C.; Narayanan, S.; Niu, X.; Paus, C.; Roland, C.; Roland, G.; Salfeld-Nebgen, J.; Stephans, G. S. F.; Tatar, K.; Velicanu, D.; Wang, J.; Wang, T. W.; Wyslouch, B.; Benvenuti, A. C.; Chatterjee, R. M.; Evans, A.; Hansen, P.; Hiltbrand, J.; Kalafut, S.; Kubota, Y.; Lesko, Z.; Mans, J.; Nourbakhsh, S.; Ruckstuhl, N.; Rusack, R.; Turkewitz, J.; Wadud, M. A.; Acosta, J. G.; Oliveros, S.; Avdeeva, E.; Bloom, K.; Claes, D. R.; Fangmeier, C.; Gonzalez Suarez, R.; Kamalieddin, R.; Kravchenko, I.; Monroy, J.; Siado, J. E.; Snow, G. R.; Stieger, B.; Dolen, J.; Godshalk, A.; Harrington, C.; Iashvili, I.; Nguyen, D.; Parker, A.; Rappoccio, S.; Roozbahani, B.; Alverson, G.; Barberis, E.; Freer, C.; Hortiangtham, A.; Massironi, A.; Morse, D. M.; Orimoto, T.; Teixeira De Lima, R.; Trocino, D.; Wamorkar, T.; Wang, B.; Wisecarver, A.; Wood, D.; Bhattacharya, S.; Charaf, O.; Hahn, K. A.; Mucia, N.; Odell, N.; Schmitt, M. H.; Sung, K.; Trovato, M.; Velasco, M.; Bucci, R.; Dev, N.; Hildreth, M.; Hurtado Anampa, K.; Jessop, C.; Karmgard, D. J.; Kellams, N.; Lannon, K.; Li, W.; Loukas, N.; Marinelli, N.; Meng, F.; Mueller, C.; Musienko, Y.; Planer, M.; Reinsvold, A.; Ruchti, R.; Siddireddy, P.; Smith, G.; Taroni, S.; Wayne, M.; Wightman, A.; Wolf, M.; Woodard, A.; Alimena, J.; Antonelli, L.; Bylsma, B.; Durkin, L. S.; Flowers, S.; Francis, B.; Hart, A.; Hill, C.; Ji, W.; Liu, B.; Luo, W.; Winer, B. L.; Wulsin, H. W.; Cooperstein, S.; Driga, O.; Elmer, P.; Hardenbrook, J.; Hebda, P.; Higginbotham, S.; Kalogeropoulos, A.; Lange, D.; Luo, J.; Marlow, D.; Mei, K.; Ojalvo, I.; Olsen, J.; Palmer, C.; Piroué, P.; Stickland, D.; Tully, C.; Malik, S.; Norberg, S.; Barker, A.; Barnes, V. E.; Das, S.; Folgueras, S.; Gutay, L.; Jha, M. K.; Jones, M.; Jung, A. W.; Khatiwada, A.; Miller, D. H.; Neumeister, N.; Peng, C. C.; Qiu, H.; Schulte, J. F.; Sun, J.; Wang, F.; Xiao, R.; Xie, W.; Cheng, T.; Parashar, N.; Stupak, J.; Chen, Z.; Ecklund, K. M.; Freed, S.; Geurts, F. J. M.; Guilbaud, M.; Kilpatrick, M.; Li, W.; Michlin, B.; Padley, B. P.; Roberts, J.; Rorie, J.; Shi, W.; Tu, Z.; Zabel, J.; Zhang, A.; Bodek, A.; de Barbaro, P.; Demina, R.; Duh, Y. t.; Ferbel, T.; Galanti, M.; Garcia-Bellido, A.; Han, J.; Hindrichs, O.; Khukhunaishvili, A.; Lo, K. H.; Tan, P.; Verzetti, M.; Ciesielski, R.; Goulianos, K.; Mesropian, C.; Agapitos, A.; Chou, J. P.; Gershtein, Y.; Gómez Espinosa, T. A.; Halkiadakis, E.; Heindl, M.; Hughes, E.; Kaplan, S.; Kunnawalkam Elayavalli, R.; Kyriacou, S.; Lath, A.; Montalvo, R.; Nash, K.; Osherson, M.; Saka, H.; Salur, S.; Schnetzer, S.; Sheffield, D.; Somalwar, S.; Stone, R.; Thomas, S.; Thomassen, P.; Walker, M.; Delannoy, A. G.; Foerster, M.; Heideman, J.; Riley, G.; Rose, K.; Spanier, S.; Thapa, K.; Bouhali, O.; Castaneda Hernandez, A.; Celik, A.; Dalchenko, M.; De Mattia, M.; Delgado, A.; Dildick, S.; Eusebi, R.; Gilmore, J.; Huang, T.; Kamon, T.; Mueller, R.; Pakhotin, Y.; Patel, R.; Perloff, A.; Perniè, L.; Rathjens, D.; Safonov, A.; Tatarinov, A.; Ulmer, K. A.; Akchurin, N.; Damgov, J.; De Guio, F.; Dudero, P. R.; Faulkner, J.; Gurpinar, E.; Kunori, S.; Lamichhane, K.; Lee, S. W.; Libeiro, T.; Mengke, T.; Muthumuni, S.; Peltola, T.; Undleeb, S.; Volobouev, I.; Wang, Z.; Greene, S.; Gurrola, A.; Janjam, R.; Johns, W.; Maguire, C.; Melo, A.; Ni, H.; Padeken, K.; Sheldon, P.; Tuo, S.; Velkovska, J.; Xu, Q.; Arenton, M. W.; Barria, P.; Cox, B.; Hirosky, R.; Joyce, M.; Ledovskoy, A.; Li, H.; Neu, C.; Sinthuprasith, T.; Wang, Y.; Wolfe, E.; Xia, F.; Harr, R.; Karchin, P. E.; Poudyal, N.; Sturdy, J.; Thapa, P.; Zaleski, S.; Brodski, M.; Buchanan, J.; Caillol, C.; Dasu, S.; Dodd, L.; Duric, S.; Gomber, B.; Grothe, M.; Herndon, M.; Hervé, A.; Hussain, U.; Klabbers, P.; Lanaro, A.; Levine, A.; Long, K.; Loveless, R.; Ruggles, T.; Savin, A.; Smith, N.; Smith, W. H.; Taylor, D.; Woods, N.; CMS Collaboration

2018-06-01

A search is presented for excited quarks of light and heavy flavor that decay to γ +jet final states. The analysis is based on data corresponding to an integrated luminosity of 35.9fb-1 collected by the CMS experiment in proton-proton collisions at √{ s } = 13TeV at the LHC. A signal would appear as a resonant contribution to the invariant mass spectrum of the γ +jet system, above the background expected from standard model processes. No resonant excess is found, and upper limits are set on the product of the excited quark cross section and its branching fraction as a function of its mass. These are the most stringent limits to date in the γ + jet final state, and exclude excited light quarks with masses below 5.5 TeV and excited b quarks with masses below 1.8 TeV, assuming standard model like coupling strengths.

Search for excited states of light and heavy flavor quarks in the $$\\gamma$$+jet final state in proton-proton collisions at $$\\sqrt{s} =$$ 13 TeV

DOE Office of Scientific and Technical Information (OSTI.GOV)

Sirunyan, Albert M; et al.

A search is presented for excited quarks of light and heavy flavor that decay tomore » $$\\gamma$$+jet final states. The analysis is based on data corresponding to an integrated luminosity of 35.9 fb$$^{-1}$$ collected by the CMS experiment in proton-proton collisions at $$\\sqrt{s}=$$ 13 TeV at the LHC. A signal would appear as a resonant contribution to the invariant mass spectrum of the $$\\gamma$$+jet system, above the background expected from standard model processes. No resonant excess is found, and upper limits are set on the product of the excited quark cross section and its branching fraction as a function of its mass. These are the most stringent limits to date in the $$\\gamma$$+jet final state, and exclude excited light quarks with masses below 5.5 TeV and excited b quarks with masses below 1.8 TeV, assuming standard model couplings.« less

Experimental Highlights: Heavy Quark Physics in Heavy-Ion Collisions at RHIC

DOE PAGES

Nouicer, Rachid

2017-03-22

The discovery at RHIC of large high-p T suppression and flow of electrons from heavy quarks flavors have altered our view of the hot and dense matter formed in central Au + Au collisions at √s NN = 200 GeV. These results suggest a large energy loss and flow of heavy quarks in the hot, dense matter. In recent years, the RHIC experiments upgraded the detectors; (1) PHENIX Collaboration installed silicon vertex tracker (VTX) at midrapidity region and forward silicon vertex tracker (FVTX) at the forward rapidity region, and (2) STAR Collaboration installed the heavy flavor tracker (HFT) and themore » muon telescope detector (MTD) both at the mid-rapidity region. The PHENIX experiments established measurements of ψ (1S ) and ψ (2S ) production as a function of system size, p + p, p + Al, p + Au, and 3He + Au collisions at √s NN = 200 GeV. In p/ 3He + A collisions at forward rapidity, we observe no difference in the ψ (2S )/ψ (1S ) ratio relative to p + p collisions. At backward rapidity, where the comoving particle density is higher, we find that the ψ (2S ) is preferentially suppressed by a factor of two. STAR Collaboration presents the first J/ ψ measurements in the di-muon decay channel in Au + Au at √s NN = 200 GeV at mid-rapidity. In conclusion, we observe a clear J/ψ R AA suppression and qualitatively well described by transport models, including dissociation and regeneration simultaneously.« less

Evidence for neutrino oscillations in the Sudbury Neutrino Observatory

DOE Office of Scientific and Technical Information (OSTI.GOV)

Marino, Alysia Diane

2004-01-01

The Sudbury Neutrino Observatory (SNO) is a large-volume heavy water Cerenkov detector designed to resolve the solar neutrino problem. SNO observes charged-current interactions with electron neutrinos, neutral-current interactions with all active neutrinos, and elastic-scattering interactions primarily with electron neutrinos with some sensitivity to other flavors. This dissertation presents an analysis of the solar neutrino flux observed in SNO in the second phase of operation, while ~2 tonnes of salt (NaCl) were dissolved in the heavy water. The dataset here represents 391 live days of data. Only the events above a visible energy threshold of 5.5 MeV and inside a fiducial volume within 550 cm of the center of the detector are studied. The neutrino flux observed via the charged-current interaction is [1.71 ± 0.065(stat.)±more » $$0.065\\atop{0.068}$$(sys.)±0.02(theor.)] x 10 6cm -2s -1, via the elastic-scattering interaction is [2.21±0.22(stat.)±$$0.12\\atop{0.11}$$(sys.)±0.01(theor.)] x 10 6cm -2s -1, and via the neutral-current interaction is [5.05±0.23(stat.)±$$0.31\\atop{0.37}$$(sys.)±0.06(theor.)] x 10 6cm -2s -1. The electron-only flux seen via the charged-current interaction is more than 7σ below the total active flux seen via the neutral-current interaction, providing strong evidence that neutrinos are undergoing flavor transformation as they travel from the core of the Sun to the Earth. The most likely origin of the flavor transformation is matter-induced flavor oscillation.« less

The complete O (αs2) non-singlet heavy flavor corrections to the structure functions g1,2ep (x ,Q2), F1,2,Lep (x ,Q2), F1,2,3ν (ν bar) (x ,Q2) and the associated sum rules

NASA Astrophysics Data System (ADS)

Blümlein, Johannes; Falcioni, Giulio; De Freitas, Abilio

2016-09-01

We calculate analytically the flavor non-singlet O (αs2) massive Wilson coefficients for the inclusive neutral current non-singlet structure functions F1,2,Lep (x ,Q2) and g1,2ep (x ,Q2) and charged current non-singlet structure functions F1,2,3ν (ν bar) p (x ,Q2), at general virtualities Q2 in the deep-inelastic region. Numerical results are presented. We illustrate the transition from low to large virtualities for these observables, which may be contrasted to basic assumptions made in the so-called variable flavor number scheme. We also derive the corresponding results for the Adler sum rule, the unpolarized and polarized Bjorken sum rules and the Gross-Llewellyn Smith sum rule. There are no logarithmic corrections at large scales Q2 and the effects of the power corrections due to the heavy quark mass are of the size of the known O (αs4) corrections in the case of the sum rules. The complete charm and bottom corrections are compared to the approach using asymptotic representations in the region Q2 ≫mc,b2. We also study the target mass corrections to the above sum rules.

A matter of taste: Improving flavor of fresh potatoes

USDA-ARS?s Scientific Manuscript database

Breeding for improved potato flavor has not been a high priority in US breeding programs. It is a difficult trait to breed for because it cannot be done in a high throughput manner and it requires an understanding of the complex biochemistry of flavor compounds and effects of cooking on those compou...

QCD inequalities for the nucleon mass and the free energy of baryonic matter.

PubMed

Cohen, Thomas D

2003-07-18

The positivity of the integrand of certain Euclidean space functional integrals for two flavor QCD with degenerate quark masses implies that the free energy per unit volume for QCD with a baryon chemical potential mu(B) (and zero isospin chemical potential) is greater than the free energy with an isospin chemical potential mu(I)=(2 mu(B)/N(c)) (and zero baryon chemical potential). The same result applies to QCD with any number of heavy flavors in addition to the two light flavors so long as the chemical potential is understood as applying to the light quark contributions to the baryon number. This relation implies a bound on the nucleon mass: there exists a particle X in QCD (presumably the pion) such that M(N)> or =(N(c) m(X)/2 I(X)) where m(X) is the mass of the particle and I(X) is its isospin.

Calculation of the {pi}{sup +}{Sigma}{sup +} and {pi}{sup +}{Xi}{sup 0} Scattering Lengths in Lattice QCD

DOE Office of Scientific and Technical Information (OSTI.GOV)

Torok, Aaron

The {pi}{sup +}{Sigma}{sup +} and {pi}{sup +}{Xi}{sup 0} scattering lengths were calculated in mixed-action Lattice QCD with domain-wall valence quarks on the asqtad-improved coarse MILC configurations at four light-quark masses, and at two light-quark masses on the fine MILC configurations. Heavy Baryon Chiral Perturbation Theory with two and three flavors of light quarks was used to perform the chiral extrapolations. To NNLO in the three-flavor chiral expansion, the kaon-baryon processes that were investigated show no signs of convergence. Using the two-flavor chiral expansion for extrapolation, the pion-hyperon scattering lengths are found to be a{sub {pi}}{sup +}{sub {Sigma}}{sup +} = -0.197{+-}0.017more » fm, and a{sub {pi}}{sup +}{sub {Xi}}{sup 0} = -0.098{+-}0.017 fm, where the comprehensive error includes statistical and systematic uncertainties.« less

Charm and beauty searches using electron -D{sup 0} azimuthal correlations and microvertexing techniques in STAR experiment at RHIC

DOE Office of Scientific and Technical Information (OSTI.GOV)

Geromitsos, Artemios

The energy loss of heavy quarks in the hot and dense matter created at RHIC, can be used to probe the properties of the medium. Both charm and beauty quarks contribute to the non-photonic electrons through their semi-leptonic decays. It is essential to determine experimentally the relative contribution of charm and beauty quarks to understand the suppression of heavy flavors at high p{sub T} in central Au+Au collisions. The azimuthal angular correlations of non-photonic electrons with the reconstructed D{sup 0} allow to disentangle the contribution of charm and beauty and to reduce the background below the D{sup 0} invariant massmore » as well. We discuss the STAR measurement of non-photonic electron and D{sup 0{yields}}K{sup -{pi}+} azimuthal correlations in p+p collisions at 200 GeV. Furthermore, we show results from the application of microvertexing techniques for charm and beauty searches in Cu+Cu and Au+Au collisions at 200 GeV using the information of the Silicon tracker of STAR.« less

Radiative origin of all quark and lepton masses through dark matter with flavor symmetry.

PubMed

Ma, Ernest

2014-03-07

The fundamental issue of the origin of mass for all quarks and leptons (including Majorana neutrinos) is linked to dark matter, odd under an exactly conserved Z2 symmetry which may or may not be derivable from an U(1)D gauge symmetry. The observable sector interacts with a proposed dark sector which consists of heavy neutral singlet Dirac fermions and suitably chosen new scalars. Flavor symmetry is implemented in a renormalizable context with just the one Higgs doublet (ϕ(+), ϕ(0)) of the standard model in such a way that all observed fermions obtain their masses radiatively through dark matter.

Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.

PubMed

Parker, Mango; Capone, Dimitra L; Francis, I Leigh; Herderich, Markus J

2018-03-14

Pioneering investigations into precursors of fruity and floral flavors established the importance of terpenoid and C 13 -norisoprenoid glycosides to the flavor of aromatic wines. Nowadays flavor precursors in grapes and wine are known to be structurally diverse, encompassing glycosides, amino acid conjugates, odorless volatiles, hydroxycinnamic acids, and many others. Flavor precursors mainly originate in the grape berry but also from oak or other materials involved in winemaking. Flavors are released from precursors during crushing and subsequent production steps by enzymatic and nonenzymatic transformations, via microbial glycosidases, esterases, C-S lyases, and decarboxylases, and through acid-catalyzed hydrolysis and chemical rearrangements. Flavors can also be liberated from glycosides and amino acid conjugates by oral microbiota. Hence, it is increasingly likely that flavor precursors contribute to retronasal aroma formation through in-mouth release during consumption, prompting a shift in focus from identifying aroma precursors in grapes to understanding aroma precursors present in bottled wine.

The use of diacetyl (2,3-butanedione) and related flavoring substances as flavorings added to foods-Workplace safety issues.

PubMed

Hallagan, John B

2017-08-01

In 2001, staff of the National Institute of Occupational Safety and Health (NIOSH) identified diacetyl (2,3-butanedione) as a "marker" of exposure in a microwave popcorn manufacturing facility in which workers developed severe respiratory illness. Subsequent investigations identified additional workers in food and flavor manufacturing facilities also with severe respiratory illness. The flavor industry, NIOSH, and federal and state regulators conducted significant programs to address workplace safety concerns related to the manufacture of flavors and foods containing added flavors. These programs, initiated in 2001, continue today. Key to the success of these programs is understanding what flavors added to foods are and how they are manufactured, how they are incorporated into foods, the specific characteristics of diacetyl and related flavoring substances, and what actions may be taken to assure the safest workplaces possible. Copyright © 2017 Elsevier B.V. All rights reserved.

FlavorDB: a database of flavor molecules

PubMed Central

Garg, Neelansh; Sethupathy, Apuroop; Tuwani, Rudraksh; NK, Rakhi; Dokania, Shubham; Iyer, Arvind; Gupta, Ayushi; Agrawal, Shubhra; Singh, Navjot; Shukla, Shubham; Kathuria, Kriti; Badhwar, Rahul; Kanji, Rakesh; Jain, Anupam; Kaur, Avneet; Nagpal, Rashmi

2018-01-01

Abstract Flavor is an expression of olfactory and gustatory sensations experienced through a multitude of chemical processes triggered by molecules. Beyond their key role in defining taste and smell, flavor molecules also regulate metabolic processes with consequences to health. Such molecules present in natural sources have been an integral part of human history with limited success in attempts to create synthetic alternatives. Given their utility in various spheres of life such as food and fragrances, it is valuable to have a repository of flavor molecules, their natural sources, physicochemical properties, and sensory responses. FlavorDB (http://cosylab.iiitd.edu.in/flavordb) comprises of 25,595 flavor molecules representing an array of tastes and odors. Among these 2254 molecules are associated with 936 natural ingredients belonging to 34 categories. The dynamic, user-friendly interface of the resource facilitates exploration of flavor molecules for divergent applications: finding molecules matching a desired flavor or structure; exploring molecules of an ingredient; discovering novel food pairings; finding the molecular essence of food ingredients; associating chemical features with a flavor and more. Data-driven studies based on FlavorDB can pave the way for an improved understanding of flavor mechanisms. PMID:29059383

Proteomic and metabolomic analyses provide insight into production of volatile and non-volatile flavor components in mandarin hybrid fruit

USDA-ARS?s Scientific Manuscript database

Although many of the volatile constituents of flavor and aroma in citrus have been identified, the molecular mechanism and regulation of volatile production is not well understood. Our aim was to understand mechanisms of flavor volatile production and regulation in mandarin fruit. To this end fruits...

Proceedings of the workshop on physics at current accelerators and supercolliders

DOE Office of Scientific and Technical Information (OSTI.GOV)

Hewett, J L; White, A R; Zeppenfeld, D

1993-06-02

This report contains papers from the workshop on SSC physics. The topics of these papers include: electroweak physics; electroweak symmetry breaking; heavy flavors; searches for new phenomena; strong interactions and full acceptance physics; and event simulation. These paper have been cataloged separately on the data base.

Heavy-Quark Symmetry Implies Stable Heavy Tetraquark Mesons Q i Q j q ¯ k q ¯ l

DOE Office of Scientific and Technical Information (OSTI.GOV)

Eichten, Estia J.; Quigg, Chris

For very heavy quarks Q, relations derived from heavy-quark symmetry predict the existence of novel narrow doubly heavy tetraquark states of the form Q iQ j¯q k¯q l (subscripts label flavors), where q designates a light quark. By evaluating finite-mass corrections, we predict that double-beauty states composed of bb¯u¯d, bb¯u¯s, and bb¯d¯s will be stable against strong decays, whereas the double-charm states cc¯q k¯q l, mixed beauty+charm states bc¯q k¯q l, and heavier bb¯qk¯ql states will dissociate into pairs of heavy-light mesons. Furthermore, observation of a new double-beauty state through its weak decays would establish the existence of tetraquarks andmore » illuminate the role of heavy color-antitriplet diquarks as hadron constituents.« less

Heavy-Quark Symmetry Implies Stable Heavy Tetraquark Mesons Q i Q j q ¯ k q ¯ l

DOE PAGES

Eichten, Estia J.; Quigg, Chris

2017-11-15

For very heavy quarks Q, relations derived from heavy-quark symmetry predict the existence of novel narrow doubly heavy tetraquark states of the form Q iQ j¯q k¯q l (subscripts label flavors), where q designates a light quark. By evaluating finite-mass corrections, we predict that double-beauty states composed of bb¯u¯d, bb¯u¯s, and bb¯d¯s will be stable against strong decays, whereas the double-charm states cc¯q k¯q l, mixed beauty+charm states bc¯q k¯q l, and heavier bb¯qk¯ql states will dissociate into pairs of heavy-light mesons. Furthermore, observation of a new double-beauty state through its weak decays would establish the existence of tetraquarks andmore » illuminate the role of heavy color-antitriplet diquarks as hadron constituents.« less

Heavy-Quark Symmetry Implies Stable Heavy Tetraquark Mesons Q_{i}Q_{j}q[over ¯]_{k}q[over ¯]_{l}.

PubMed

Eichten, Estia J; Quigg, Chris

2017-11-17

For very heavy quarks Q, relations derived from heavy-quark symmetry predict the existence of novel narrow doubly heavy tetraquark states of the form Q_{i}Q_{j}q[over ¯]_{k}q[over ¯]_{l} (subscripts label flavors), where q designates a light quark. By evaluating finite-mass corrections, we predict that double-beauty states composed of bbu[over ¯]d[over ¯], bbu[over ¯]s[over ¯], and bbd[over ¯]s[over ¯] will be stable against strong decays, whereas the double-charm states ccq[over ¯]_{k}q[over ¯]_{l}, mixed beauty+charm states bcq[over ¯]_{k}q[over ¯]_{l}, and heavier bbq[over ¯]_{k}q[over ¯]_{l} states will dissociate into pairs of heavy-light mesons. Observation of a new double-beauty state through its weak decays would establish the existence of tetraquarks and illuminate the role of heavy color-antitriplet diquarks as hadron constituents.

Experimental Overview on Heavy Flavor Production in Heavy Ion Collisions

DOE PAGES

Da Silva, Cesar Luis

2018-01-26

The use of probes containing heavy quarks is one of the pillars for the study of medium formed in high energy nuclear collisions. The conceptual ideas formulated more than two decades ago, such as quark mass hierarchy of the energy that the probe lose in the media and color screening of bound heavy quarkonia states, have being challenged by the measurements performed at RHIC and LHC. A summary of the most recent experimental observations involving charm and bottom quarks in pp, pA, and AA collisions from collisions energies extending from √sNN =200 GeV to 8 TeV is presented. Finally, thismore » manuscript also discuss possibilities of new measurements which can be at reach with increased statistics and detector upgrades.« less

Experimental Overview on Heavy Flavor Production in Heavy Ion Collisions

DOE Office of Scientific and Technical Information (OSTI.GOV)

Da Silva, Cesar Luis

The use of probes containing heavy quarks is one of the pillars for the study of medium formed in high energy nuclear collisions. The conceptual ideas formulated more than two decades ago, such as quark mass hierarchy of the energy that the probe lose in the media and color screening of bound heavy quarkonia states, have being challenged by the measurements performed at RHIC and LHC. A summary of the most recent experimental observations involving charm and bottom quarks in pp, pA, and AA collisions from collisions energies extending from √sNN =200 GeV to 8 TeV is presented. Finally, thismore » manuscript also discuss possibilities of new measurements which can be at reach with increased statistics and detector upgrades.« less

Flavor formation and character in cocoa and chocolate: a critical review.

PubMed

Afoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark; Ryan, Angela

2008-10-01

Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean constituents are further altered by thermal reactions in roasting and conching and in alkalization. However, the extent to which the inherent bean constituents from the cocoa genotype, environmental factors, post-harvest treatment, and processing technologies influence chocolate flavor formation and relationships with final flavor quality, has not been clear. With increasing speciality niche products in chocolate confectionery, greater understanding of factors contributing to the variations in flavor character would have significant commercial implications.

Consumer preferences for mild cheddar cheese flavors.

PubMed

Drake, S L; Gerard, P D; Drake, M A

2008-11-01

Flavor is an important factor in consumer selection of cheeses. Mild Cheddar cheese is the classification used to describe Cheddar cheese that is not aged extensively and has a "mild" flavor. However, there is no legal definition or age limit for Cheddar cheese to be labeled mild, medium, or sharp, nor are the flavor profiles or flavor expectations of these cheeses specifically defined. The objectives of this study were to document the distinct flavor profiles among commercially labeled mild Cheddar cheeses, and to characterize if consumer preferences existed for specific mild Cheddar cheese flavors or flavor profiles. Flavor descriptive sensory profiles of a representative array of commercial Cheddar cheeses labeled as mild (n= 22) were determined using a trained sensory panel and an established cheese flavor sensory language. Nine representative Cheddar cheeses were selected for consumer testing. Consumers (n= 215) assessed the cheeses for overall liking and other consumer liking attributes. Internal preference mapping, cluster analysis, and discriminant analysis were conducted. Mild Cheddar cheeses were diverse in flavor with many displaying flavors typically associated with more age. Four distinct consumer clusters were identified. The key drivers of liking for mild Cheddar cheese were: color, cooked/milky, whey and brothy flavors, and sour taste. Consumers have distinct flavor and color preferences for mild Cheddar cheese. These results can help manufacturers understand consumer preferences for mild Cheddar cheese.

Discovery potentials of doubly charmed baryons

NASA Astrophysics Data System (ADS)

Yu, Fu-Sheng; Jiang, Hua-Yu; Li, Run-Hui; Lü, Cai-Dian; Wang, Wei; Zhao, Zhen-Xing

2018-05-01

The existence of doubly heavy flavor baryons has not been well established experimentally so far. In this Letter we systematically investigate the weak decays of the doubly charmed baryons, {{{\\Xi }}}{{cc}}++ and {{{\\Xi }}}{{cc}}+, which should be helpful for experimental searches for these particles. The long-distance contributions are first studied in the doubly heavy baryon decays, and found to be significantly enhanced. Comparing all the processes, {{{\\Xi }}}{{cc}}++\\to {{{Λ }}}{{c}}+{{{K}}}-{{{π }}}+{{{π }}}+ and {{{\\Xi }}}{{c}}+{{{π }}}+ are the most favorable decay modes for experiments to search for doubly heavy baryons. Supported by National Natural Science Foundation of China (11505083, 11505098, 11647310, 11575110, 11375208, 11521505, 11621131001, 11235005, 11447032, U1732101) and Natural Science Foundation of Shanghai (15DZ2272100)

Transverse momentum and centrality dependence of high-pT nonphotonic electron suppression in Au+Au collisions at sqrt[s NN]=200 GeV.

PubMed

Abelev, B I; Aggarwal, M M; Ahammed, Z; Anderson, B D; Arkhipkin, D; Averichev, G S; Bai, Y; Balewski, J; Barannikova, O; Barnby, L S; Baudot, J; Baumgart, S; Belaga, V V; Bellingeri-Laurikainen, A; Bellwied, R; Benedosso, F; Betts, R R; Bhardwaj, S; Bhasin, A; Bhati, A K; Bichsel, H; Bielcik, J; Bielcikova, J; Bland, L C; Blyth, S-L; Bombara, M; Bonner, B E; Botje, M; Bouchet, J; Brandin, A V; Bravar, A; Burton, T P; Bystersky, M; Cadman, R V; Cai, X Z; Caines, H; Calderón de la Barca Sánchez, M; Callner, J; Catu, O; Cebra, D; Chajecki, Z; Chaloupka, P; Chattopadhyay, S; Chen, H F; Chen, J H; Chen, J Y; Cheng, J; Cherney, M; Chikanian, A; Christie, W; Chung, S U; Coffin, J P; Cormier, T M; Cosentino, M R; Cramer, J G; Crawford, H J; Das, D; Dash, S; Daugherity, M; de Moura, M M; Dedovich, T G; Dephillips, M; Derevschikov, A A; Didenko, L; Dietel, T; Djawotho, P; Dogra, S M; Dong, X; Drachenberg, J L; Draper, J E; Du, F; Dunin, V B; Dunlop, J C; Dutta Mazumdar, M R; Eckardt, V; Edwards, W R; Efimov, L G; Emelianov, V; Engelage, J; Eppley, G; Erazmus, B; Estienne, M; Fachini, P; Fatemi, R; Fedorisin, J; Feng, A; Filip, P; Finch, E; Fine, V; Fisyak, Y; Fu, J; Gagliardi, C A; Gaillard, L; Ganti, M S; Garcia-Solis, E; Ghazikhanian, V; Ghosh, P; Gorbunov, Y G; Gos, H; Grebenyuk, O; Grosnick, D; Guertin, S M; Guimaraes, K S F F; Gupta, N; Haag, B; Hallman, T J; Hamed, A; Harris, J W; He, W; Heinz, M; Henry, T W; Heppelmann, S; Hippolyte, B; Hirsch, A; Hjort, E; Hoffman, A M; Hoffmann, G W; Hofman, D; Hollis, R; Horner, M J; Huang, H Z; Hughes, E W; Humanic, T J; Igo, G; Iordanova, A; Jacobs, P; Jacobs, W W; Jakl, P; Jia, F; Jones, P G; Judd, E G; Kabana, S; Kang, K; Kapitan, J; Kaplan, M; Keane, D; Kechechyan, A; Kettler, D; Khodyrev, V Yu; Kim, B C; Kiryluk, J; Kisiel, A; Kislov, E M; Klein, S R; Knospe, A G; Kocoloski, A; Koetke, D D; Kollegger, T; Kopytine, M; Kotchenda, L; Kouchpil, V; Kowalik, K L; Kravtsov, P; Kravtsov, V I; Krueger, K; Kuhn, C; Kulikov, A I; Kumar, A; Kurnadi, P; Kuznetsov, A A; Lamont, M A C; Landgraf, J M; Lange, S; Lapointe, S; Laue, F; Lauret, J; Lebedev, A; Lednicky, R; Lee, C-H; Lehocka, S; LeVine, M J; Li, C; Li, Q; Li, Y; Lin, G; Lin, X; Lindenbaum, S J; Lisa, M A; Liu, F; Liu, H; Liu, J; Liu, L; Ljubicic, T; Llope, W J; Longacre, R S; Love, W A; Lu, Y; Ludlam, T; Lynn, D; Ma, G L; Ma, J G; Ma, Y G; Magestro, D; Mahapatra, D P; Majka, R; Mangotra, L K; Manweiler, R; Margetis, S; Markert, C; Martin, L; Matis, H S; Matulenko, Yu A; McClain, C J; McShane, T S; Melnick, Yu; Meschanin, A; Millane, J; Miller, M L; Minaev, N G; Mioduszewski, S; Mironov, C; Mischke, A; Mitchell, J; Mohanty, B; Morozov, D A; Munhoz, M G; Nandi, B K; Nattrass, C; Nayak, T K; Nelson, J M; Nepali, N S; Netrakanti, P K; Nogach, L V; Nurushev, S B; Odyniec, G; Ogawa, A; Okorokov, V; Oldenburg, M; Olson, D; Pachr, M; Pal, S K; Panebratsev, Y; Pavlinov, A I; Pawlak, T; Peitzmann, T; Perevoztchikov, V; Perkins, C; Peryt, W; Phatak, S C; Planinic, M; Pluta, J; Poljak, N; Porile, N; Poskanzer, A M; Potekhin, M; Potrebenikova, E; Potukuchi, B V K S; Prindle, D; Pruneau, C; Putschke, J; Qattan, I A; Raniwala, R; Raniwala, S; Ray, R L; Relyea, D; Ridiger, A; Ritter, H G; Roberts, J B; Rogachevskiy, O V; Romero, J L; Rose, A; Roy, C; Ruan, L; Russcher, M J; Sahoo, R; Sakrejda, I; Sakuma, T; Salur, S; Sandweiss, J; Sarsour, M; Sazhin, P S; Schambach, J; Scharenberg, R P; Schmitz, N; Seger, J; Selyuzhenkov, I; Seyboth, P; Shabetai, A; Shahaliev, E; Shao, M; Sharma, M; Shen, W Q; Shimanskiy, S S; Sichtermann, E P; Simon, F; Singaraju, R N; Smirnov, N; Snellings, R; Sorensen, P; Sowinski, J; Speltz, J; Spinka, H M; Srivastava, B; Stadnik, A; Stanislaus, T D S; Staszak, D; Stock, R; Strikhanov, M; Stringfellow, B; Suaide, A A P; Suarez, M C; Subba, N L; Sumbera, M; Sun, X M; Sun, Z; Surrow, B; Symons, T J M; Szanto de Toledo, A; Takahashi, J; Tang, A H; Tarnowsky, T; Thomas, J H; Timmins, A R; Timoshenko, S; Tokarev, M; Trainor, T A; Trentalange, S; Tribble, R E; Tsai, O D; Ulery, J; Ullrich, T; Underwood, D G; Van Buren, G; van der Kolk, N; van Leeuwen, M; Vander Molen, A M; Varma, R; Vasilevski, I M; Vasiliev, A N; Vernet, R; Vigdor, S E; Viyogi, Y P; Vokal, S; Voloshin, S A; Waggoner, W T; Wang, F; Wang, G; Wang, J S; Wang, X L; Wang, Y; Watson, J W; Webb, J C; Westfall, G D; Wetzler, A; Whitten, C; Wieman, H; Wissink, S W; Witt, R; Wu, J; Wu, Y; Xu, N; Xu, Q H; Xu, Z; Yepes, P; Yoo, I-K; Yue, Q; Yurevich, V I; Zhan, W; Zhang, H; Zhang, W M; Zhang, Y; Zhang, Z P; Zhao, Y; Zhong, C; Zhou, J; Zoulkarneev, R; Zoulkarneeva, Y; Zubarev, A N; Zuo, J X

2007-05-11

The STAR collaboration at the BNL Relativistic Heavy-Ion Collider (RHIC) reports measurements of the inclusive yield of nonphotonic electrons, which arise dominantly from semileptonic decays of heavy flavor mesons, over a broad range of transverse momenta (1.2

Mean-field studies of time reversal breaking states in super-heavy nuclei with the Gogny force

DOE Office of Scientific and Technical Information (OSTI.GOV)

Robledo, L. M., E-mail: luis.robledo@uam.es

2015-10-15

Recent progress on the description of time reversal breaking (odd mass and multi-quasiparticle excitation) states in super-heavy nuclei within a mean field framework and using several flavors of the Gogny interaction is reported. The study includes ground and excited states in selected odd mass isotopes of nobelium and mendelevium as well as high K isomeric states in {sup 254}No. These are two and four-quasiparticle excitations that are treated in the same self-consistent HFB plus blocking framework as the odd mass states.

FlavorDB: a database of flavor molecules.

PubMed

Garg, Neelansh; Sethupathy, Apuroop; Tuwani, Rudraksh; Nk, Rakhi; Dokania, Shubham; Iyer, Arvind; Gupta, Ayushi; Agrawal, Shubhra; Singh, Navjot; Shukla, Shubham; Kathuria, Kriti; Badhwar, Rahul; Kanji, Rakesh; Jain, Anupam; Kaur, Avneet; Nagpal, Rashmi; Bagler, Ganesh

2018-01-04

Flavor is an expression of olfactory and gustatory sensations experienced through a multitude of chemical processes triggered by molecules. Beyond their key role in defining taste and smell, flavor molecules also regulate metabolic processes with consequences to health. Such molecules present in natural sources have been an integral part of human history with limited success in attempts to create synthetic alternatives. Given their utility in various spheres of life such as food and fragrances, it is valuable to have a repository of flavor molecules, their natural sources, physicochemical properties, and sensory responses. FlavorDB (http://cosylab.iiitd.edu.in/flavordb) comprises of 25,595 flavor molecules representing an array of tastes and odors. Among these 2254 molecules are associated with 936 natural ingredients belonging to 34 categories. The dynamic, user-friendly interface of the resource facilitates exploration of flavor molecules for divergent applications: finding molecules matching a desired flavor or structure; exploring molecules of an ingredient; discovering novel food pairings; finding the molecular essence of food ingredients; associating chemical features with a flavor and more. Data-driven studies based on FlavorDB can pave the way for an improved understanding of flavor mechanisms. © The Author(s) 2017. Published by Oxford University Press on behalf of Nucleic Acids Research.

Vitamin Fortification of Fluid Milk.

PubMed

Yeh, Eileen B; Barbano, David M; Drake, MaryAnne

2017-04-01

Vitamin concentrates with vitamins A and D are used for fortification of fluid milk. Although many of the degradation components of vitamins A and D have an important role in flavor/fragrance applications, they may also be source(s) of off-flavor(s) in vitamin fortified milk due to their heat, oxygen, and the light sensitivity. It is very important for the dairy industry to understand how vitamin concentrates can impact flavor and flavor stability of fluid milk. Currently, little research on vitamin degradation products can be found with respect to flavor contributions. In this review, the history, regulations, processing, and storage stability of vitamins in fluid milk are addressed along with some hypotheses for the role of vitamin A and D fortification on flavor and stability of fluid milk. © 2017 Institute of Food Technologists®.

Search for Heavy Neutral Leptons in Events with Three Charged Leptons in Proton-Proton Collisions at √{s }=13 TeV

NASA Astrophysics Data System (ADS)

Sirunyan, A. M.; Tumasyan, A.; Adam, W.; Ambrogi, F.; Asilar, E.; Bergauer, T.; Brandstetter, J.; Brondolin, E.; Dragicevic, M.; Erö, J.; Escalante Del Valle, A.; Flechl, M.; Friedl, M.; Frühwirth, R.; Ghete, V. M.; Grossmann, J.; Hrubec, J.; Jeitler, M.; König, A.; Krammer, N.; Krätschmer, I.; Liko, D.; Madlener, T.; Mikulec, I.; Pree, E.; Rad, N.; Rohringer, H.; Schieck, J.; Schöfbeck, R.; Spanring, M.; Spitzbart, D.; Taurok, A.; Waltenberger, W.; Wittmann, J.; Wulz, C.-E.; Zarucki, M.; Chekhovsky, V.; Mossolov, V.; Suarez Gonzalez, J.; De Wolf, E. A.; Di Croce, D.; Janssen, X.; Lauwers, J.; Pieters, M.; Van De Klundert, M.; Van Haevermaet, H.; Van Mechelen, P.; Van Remortel, N.; Abu Zeid, S.; Blekman, F.; D'Hondt, J.; De Bruyn, I.; De Clercq, J.; Deroover, K.; Flouris, G.; Lontkovskyi, D.; Lowette, S.; Marchesini, I.; Moortgat, S.; Moreels, L.; Python, Q.; Skovpen, K.; Tavernier, S.; Van Doninck, W.; Van Mulders, P.; Van Parijs, I.; Beghin, D.; Bilin, B.; Brun, H.; Clerbaux, B.; De Lentdecker, G.; Delannoy, H.; Dorney, B.; Fasanella, G.; Favart, L.; Goldouzian, R.; Grebenyuk, A.; Kalsi, A. K.; Lenzi, T.; Luetic, J.; Maerschalk, T.; Seva, T.; Starling, E.; Vander Velde, C.; Vanlaer, P.; Vannerom, D.; Yonamine, R.; Zenoni, F.; Cornelis, T.; Dobur, D.; Fagot, A.; Gul, M.; Khvastunov, I.; Poyraz, D.; Roskas, C.; Trocino, D.; Tytgat, M.; Verbeke, W.; Vit, M.; Zaganidis, N.; Bakhshiansohi, H.; Bondu, O.; Brochet, S.; Bruno, G.; Caputo, C.; Caudron, A.; David, P.; De Visscher, S.; Delaere, C.; Delcourt, M.; Francois, B.; Giammanco, A.; Krintiras, G.; Lemaitre, V.; Magitteri, A.; Mertens, A.; Musich, M.; Piotrzkowski, K.; Quertenmont, L.; Saggio, A.; Vidal Marono, M.; Wertz, S.; Zobec, J.; Aldá Júnior, W. L.; Alves, F. L.; Alves, G. A.; Brito, L.; Correia Silva, G.; Hensel, C.; Moraes, A.; Pol, M. E.; Rebello Teles, P.; Belchior Batista Das Chagas, E.; Carvalho, W.; Chinellato, J.; Coelho, E.; Da Costa, E. M.; Da Silveira, G. G.; De Jesus Damiao, D.; Fonseca De Souza, S.; Huertas Guativa, L. M.; Malbouisson, H.; Melo De Almeida, M.; Mora Herrera, C.; Mundim, L.; Nogima, H.; Sanchez Rosas, L. J.; Santoro, A.; Sznajder, A.; Thiel, M.; Tonelli Manganote, E. J.; Torres Da Silva De Araujo, F.; Vilela Pereira, A.; Ahuja, S.; Bernardes, C. A.; Tomei, T. R. Fernandez Perez; Gregores, E. M.; Mercadante, P. G.; Novaes, S. F.; Padula, Sandra S.; Romero Abad, D.; Ruiz Vargas, J. C.; Aleksandrov, A.; Hadjiiska, R.; Iaydjiev, P.; Marinov, A.; Misheva, M.; Rodozov, M.; Shopova, M.; Sultanov, G.; Dimitrov, A.; Litov, L.; Pavlov, B.; Petkov, P.; Fang, W.; Gao, X.; Yuan, L.; Ahmad, M.; Bian, J. G.; Chen, G. M.; Chen, H. S.; Chen, M.; Chen, Y.; Jiang, C. H.; Leggat, D.; Liao, H.; Liu, Z.; Romeo, F.; Shaheen, S. M.; Spiezia, A.; Tao, J.; Wang, C.; Wang, Z.; Yazgan, E.; Zhang, H.; Zhao, J.; Ban, Y.; Chen, G.; Li, J.; Li, Q.; Liu, S.; Mao, Y.; Qian, S. J.; Wang, D.; Xu, Z.; Wang, Y.; Avila, C.; Cabrera, A.; Carrillo Montoya, C. A.; Chaparro Sierra, L. F.; Florez, C.; González Hernández, C. F.; Ruiz Alvarez, J. D.; Segura Delgado, M. A.; Courbon, B.; Godinovic, N.; Lelas, D.; Puljak, I.; Ribeiro Cipriano, P. M.; Sculac, T.; Antunovic, Z.; Kovac, M.; Brigljevic, V.; Ferencek, D.; Kadija, K.; Mesic, B.; Starodumov, A.; Susa, T.; Ather, M. W.; Attikis, A.; Mavromanolakis, G.; Mousa, J.; Nicolaou, C.; Ptochos, F.; Razis, P. A.; Rykaczewski, H.; Finger, M.; Finger, M.; Carrera Jarrin, E.; Assran, Y.; Elgammal, S.; Khalil, S.; Bhowmik, S.; Dewanjee, R. K.; Kadastik, M.; Perrini, L.; Raidal, M.; Veelken, C.; Eerola, P.; Kirschenmann, H.; Pekkanen, J.; Voutilainen, M.; Havukainen, J.; Heikkilä, J. K.; Järvinen, T.; Karimäki, V.; Kinnunen, R.; Lampén, T.; Lassila-Perini, K.; Laurila, S.; Lehti, S.; Lindén, T.; Luukka, P.; Mäenpää, T.; Siikonen, H.; Tuominen, E.; Tuominiemi, J.; Tuuva, T.; Besancon, M.; Couderc, F.; Dejardin, M.; Denegri, D.; Faure, J. L.; Ferri, F.; Ganjour, S.; Ghosh, S.; Givernaud, A.; Gras, P.; Hamel de Monchenault, G.; Jarry, P.; Leloup, C.; Locci, E.; Machet, M.; Malcles, J.; Negro, G.; Rander, J.; Rosowsky, A.; Sahin, M. Ö.; Titov, M.; Abdulsalam, A.; Amendola, C.; Antropov, I.; Baffioni, S.; Beaudette, F.; Busson, P.; Cadamuro, L.; Charlot, C.; Granier de Cassagnac, R.; Jo, M.; Kucher, I.; Lisniak, S.; Lobanov, A.; Martin Blanco, J.; Nguyen, M.; Ochando, C.; Ortona, G.; Paganini, P.; Pigard, P.; Salerno, R.; Sauvan, J. B.; Sirois, Y.; Stahl Leiton, A. G.; Yilmaz, Y.; Zabi, A.; Zghiche, A.; Agram, J.-L.; Andrea, J.; Bloch, D.; Brom, J.-M.; Buttignol, M.; Chabert, E. C.; Collard, C.; Conte, E.; Coubez, X.; Drouhin, F.; Fontaine, J.-C.; Gelé, D.; Goerlach, U.; Jansová, M.; Juillot, P.; Le Bihan, A.-C.; Tonon, N.; Van Hove, P.; Gadrat, S.; Beauceron, S.; Bernet, C.; Boudoul, G.; Chanon, N.; Chierici, R.; Contardo, D.; Depasse, P.; El Mamouni, H.; Fay, J.; Finco, L.; Gascon, S.; Gouzevitch, M.; Grenier, G.; Ille, B.; Lagarde, F.; Laktineh, I. B.; Lattaud, H.; Lethuillier, M.; Mirabito, L.; Pequegnot, A. L.; Perries, S.; Popov, A.; Sordini, V.; Vander Donckt, M.; Viret, S.; Zhang, S.; Toriashvili, T.; Tsamalaidze, Z.; Autermann, C.; Feld, L.; Kiesel, M. K.; Klein, K.; Lipinski, M.; Preuten, M.; Schomakers, C.; Schulz, J.; Teroerde, M.; Wittmer, B.; Zhukov, V.; Albert, A.; Duchardt, D.; Endres, M.; Erdmann, M.; Erdweg, S.; Esch, T.; Fischer, R.; Güth, A.; Hebbeker, T.; Heidemann, C.; Hoepfner, K.; Knutzen, S.; Merschmeyer, M.; Meyer, A.; Millet, P.; Mukherjee, S.; Pook, T.; Radziej, M.; Reithler, H.; Rieger, M.; Scheuch, F.; Teyssier, D.; Thüer, S.; Flügge, G.; Kargoll, B.; Kress, T.; Künsken, A.; Müller, T.; Nehrkorn, A.; Nowack, A.; Pistone, C.; Pooth, O.; Stahl, A.; Aldaya Martin, M.; Arndt, T.; Asawatangtrakuldee, C.; Beernaert, K.; Behnke, O.; Behrens, U.; Bermúdez Martínez, A.; Bin Anuar, A. A.; Borras, K.; Botta, V.; Campbell, A.; Connor, P.; Contreras-Campana, C.; Costanza, F.; De Wit, A.; Diez Pardos, C.; Eckerlin, G.; Eckstein, D.; Eichhorn, T.; Eren, E.; Gallo, E.; Garay Garcia, J.; Geiser, A.; Grados Luyando, J. M.; Grohsjean, A.; Gunnellini, P.; Guthoff, M.; Harb, A.; Hauk, J.; Hempel, M.; Jung, H.; Kasemann, M.; Keaveney, J.; Kleinwort, C.; Korol, I.; Krücker, D.; Lange, W.; Lelek, A.; Lenz, T.; Lipka, K.; Lohmann, W.; Mankel, R.; Melzer-Pellmann, I.-A.; Meyer, A. B.; Meyer, M.; Missiroli, M.; Mittag, G.; Mnich, J.; Mussgiller, A.; Pitzl, D.; Raspereza, A.; Savitskyi, M.; Saxena, P.; Shevchenko, R.; Stefaniuk, N.; Tholen, H.; Van Onsem, G. P.; Walsh, R.; Wen, Y.; Wichmann, K.; Wissing, C.; Zenaiev, O.; Aggleton, R.; Bein, S.; Blobel, V.; Centis Vignali, M.; Dreyer, T.; Garutti, E.; Gonzalez, D.; Haller, J.; Hinzmann, A.; Hoffmann, M.; Karavdina, A.; Kasieczka, G.; Klanner, R.; Kogler, R.; Kovalchuk, N.; Kurz, S.; Marconi, D.; Multhaup, J.; Niedziela, M.; Nowatschin, D.; Peiffer, T.; Perieanu, A.; Reimers, A.; Scharf, C.; Schleper, P.; Schmidt, A.; Schumann, S.; Schwandt, J.; Sonneveld, J.; Stadie, H.; Steinbrück, G.; Stober, F. M.; Stöver, M.; Troendle, D.; Usai, E.; Vanhoefer, A.; Vormwald, B.; Akbiyik, M.; Barth, C.; Baselga, M.; Baur, S.; Butz, E.; Caspart, R.; Chwalek, T.; Colombo, F.; De Boer, W.; Dierlamm, A.; Faltermann, N.; Freund, B.; Friese, R.; Giffels, M.; Harrendorf, M. A.; Hartmann, F.; Heindl, S. M.; Husemann, U.; Kassel, F.; Kudella, S.; Mildner, H.; Mozer, M. U.; Müller, Th.; Plagge, M.; Quast, G.; Rabbertz, K.; Schröder, M.; Shvetsov, I.; Sieber, G.; Simonis, H. J.; Ulrich, R.; Wayand, S.; Weber, M.; Weiler, T.; Williamson, S.; Wöhrmann, C.; Wolf, R.; Anagnostou, G.; Daskalakis, G.; Geralis, T.; Kyriakis, A.; Loukas, D.; Topsis-Giotis, I.; Karathanasis, G.; Kesisoglou, S.; Panagiotou, A.; Saoulidou, N.; Tziaferi, E.; Kousouris, K.; Papakrivopoulos, I.; Evangelou, I.; Foudas, C.; Gianneios, P.; Katsoulis, P.; Kokkas, P.; Mallios, S.; Manthos, N.; Papadopoulos, I.; Paradas, E.; Strologas, J.; Triantis, F. A.; Tsitsonis, D.; Csanad, M.; Filipovic, N.; Pasztor, G.; Surányi, O.; Veres, G. I.; Bencze, G.; Hajdu, C.; Horvath, D.; Hunyadi, Á.; Sikler, F.; Veszpremi, V.; Vesztergombi, G.; Vámi, T. Á.; Beni, N.; Czellar, S.; Karancsi, J.; Makovec, A.; Molnar, J.; Szillasi, Z.; Bartók, M.; Raics, P.; Trocsanyi, Z. L.; Ujvari, B.; Choudhury, S.; Komaragiri, J. R.; Bahinipati, S.; Mal, P.; Mandal, K.; Nayak, A.; Sahoo, D. K.; Sahoo, N.; Swain, S. K.; Bansal, S.; Beri, S. B.; Bhatnagar, V.; Chawla, R.; Dhingra, N.; Gupta, R.; Kaur, A.; Kaur, M.; Kaur, S.; Kumar, R.; Kumari, P.; Mehta, A.; Sharma, S.; Singh, J. B.; Walia, G.; Kumar, Ashok; Shah, Aashaq; Bhardwaj, A.; Chauhan, S.; Choudhary, B. C.; Garg, R. B.; Keshri, S.; Kumar, A.; Malhotra, S.; Naimuddin, M.; Ranjan, K.; Sharma, R.; Bhardwaj, R.; Bhattacharya, R.; Bhattacharya, S.; Bhawandeep, U.; Bhowmik, D.; Dey, S.; Dutt, S.; Dutta, S.; Ghosh, S.; Majumdar, N.; Modak, A.; Mondal, K.; Mukhopadhyay, S.; Nandan, S.; Purohit, A.; Rout, P. K.; Roy, A.; Roy Chowdhury, S.; Sarkar, S.; Sharan, M.; Singh, B.; Thakur, S.; Behera, P. 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T.; Jensen, F.; Johnson, A.; Krohn, M.; Leontsinis, S.; Macdonald, E.; Mulholland, T.; Stenson, K.; Ulmer, K. A.; Wagner, S. R.; Alexander, J.; Chaves, J.; Cheng, Y.; Chu, J.; Datta, A.; Dittmer, S.; Mcdermott, K.; Mirman, N.; Patterson, J. R.; Quach, D.; Rinkevicius, A.; Ryd, A.; Skinnari, L.; Soffi, L.; Tan, S. M.; Tao, Z.; Thom, J.; Tucker, J.; Wittich, P.; Zientek, M.; Abdullin, S.; Albrow, M.; Alyari, M.; Apollinari, G.; Apresyan, A.; Apyan, A.; Banerjee, S.; Bauerdick, L. A. T.; Beretvas, A.; Berryhill, J.; Bhat, P. C.; Bolla, G.; Burkett, K.; Butler, J. N.; Canepa, A.; Cerati, G. B.; Cheung, H. W. K.; Chlebana, F.; Cremonesi, M.; Duarte, J.; Elvira, V. D.; Freeman, J.; Gecse, Z.; Gottschalk, E.; Gray, L.; Green, D.; Grünendahl, S.; Gutsche, O.; Hanlon, J.; Harris, R. M.; Hasegawa, S.; Hirschauer, J.; Hu, Z.; Jayatilaka, B.; Jindariani, S.; Johnson, M.; Joshi, U.; Klima, B.; Kreis, B.; Lammel, S.; Lincoln, D.; Lipton, R.; Liu, M.; Liu, T.; Lopes De Sá, R.; Lykken, J.; Maeshima, K.; Magini, N.; Marraffino, J. M.; Mason, D.; McBride, P.; Merkel, P.; Mrenna, S.; Nahn, S.; O'Dell, V.; Pedro, K.; Prokofyev, O.; Rakness, G.; Ristori, L.; Savoy-Navarro, A.; Schneider, B.; Sexton-Kennedy, E.; Soha, A.; Spalding, W. J.; Spiegel, L.; Stoynev, S.; Strait, J.; Strobbe, N.; Taylor, L.; Tkaczyk, S.; Tran, N. V.; Uplegger, L.; Vaandering, E. W.; Vernieri, C.; Verzocchi, M.; Vidal, R.; Wang, M.; Weber, H. A.; Whitbeck, A.; Wu, W.; Acosta, D.; Avery, P.; Bortignon, P.; Bourilkov, D.; Brinkerhoff, A.; Carnes, A.; Carver, M.; Curry, D.; Field, R. D.; Furic, I. K.; Gleyzer, S. V.; Joshi, B. M.; Konigsberg, J.; Korytov, A.; Kotov, K.; Ma, P.; Matchev, K.; Mei, H.; Mitselmakher, G.; Shi, K.; Sperka, D.; Terentyev, N.; Thomas, L.; Wang, J.; Wang, S.; Yelton, J.; Joshi, Y. R.; Linn, S.; Markowitz, P.; Rodriguez, J. L.; Ackert, A.; Adams, T.; Askew, A.; Hagopian, S.; Hagopian, V.; Johnson, K. F.; Kolberg, T.; Martinez, G.; Perry, T.; Prosper, H.; Saha, A.; Santra, A.; Sharma, V.; Yohay, R.; Baarmand, M. M.; Bhopatkar, V.; Colafranceschi, S.; Hohlmann, M.; Noonan, D.; Roy, T.; Yumiceva, F.; Adams, M. R.; Apanasevich, L.; Berry, D.; Betts, R. R.; Cavanaugh, R.; Chen, X.; Evdokimov, O.; Gerber, C. E.; Hangal, D. A.; Hofman, D. J.; Jung, K.; Kamin, J.; Sandoval Gonzalez, I. D.; Tonjes, M. B.; Varelas, N.; Wang, H.; Wu, Z.; Zhang, J.; Bilki, B.; Clarida, W.; Dilsiz, K.; Durgut, S.; Gandrajula, R. P.; Haytmyradov, M.; Khristenko, V.; Merlo, J.-P.; Mermerkaya, H.; Mestvirishvili, A.; Moeller, A.; Nachtman, J.; Ogul, H.; Onel, Y.; Ozok, F.; Penzo, A.; Snyder, C.; Tiras, E.; Wetzel, J.; Yi, K.; Blumenfeld, B.; Cocoros, A.; Eminizer, N.; Fehling, D.; Feng, L.; Gritsan, A. V.; Maksimovic, P.; Roskes, J.; Sarica, U.; Swartz, M.; Xiao, M.; You, C.; Al-bataineh, A.; Baringer, P.; Bean, A.; Boren, S.; Bowen, J.; Castle, J.; Khalil, S.; Kropivnitskaya, A.; Majumder, D.; Mcbrayer, W.; Murray, M.; Rogan, C.; Royon, C.; Sanders, S.; Schmitz, E.; Tapia Takaki, J. D.; Wang, Q.; Ivanov, A.; Kaadze, K.; Maravin, Y.; Mohammadi, A.; Saini, L. K.; Skhirtladze, N.; Rebassoo, F.; Wright, D.; Baden, A.; Baron, O.; Belloni, A.; Eno, S. C.; Feng, Y.; Ferraioli, C.; Hadley, N. J.; Jabeen, S.; Jeng, G. Y.; Kellogg, R. G.; Kunkle, J.; Mignerey, A. C.; Ricci-Tam, F.; Shin, Y. H.; Skuja, A.; Tonwar, S. C.; Abercrombie, D.; Allen, B.; Azzolini, V.; Barbieri, R.; Baty, A.; Bauer, G.; Bi, R.; Brandt, S.; Busza, W.; Cali, I. A.; D'Alfonso, M.; Demiragli, Z.; Gomez Ceballos, G.; Goncharov, M.; Harris, P.; Hsu, D.; Hu, M.; Iiyama, Y.; Innocenti, G. M.; Klute, M.; Kovalskyi, D.; Lee, Y.-J.; Levin, A.; Luckey, P. D.; Maier, B.; Marini, A. C.; Mcginn, C.; Mironov, C.; Narayanan, S.; Niu, X.; Paus, C.; Roland, C.; Roland, G.; Salfeld-Nebgen, J.; Stephans, G. S. F.; Sumorok, K.; Tatar, K.; Velicanu, D.; Wang, J.; Wang, T. W.; Wyslouch, B.; Zhaozhong, S.; Benvenuti, A. C.; Chatterjee, R. M.; Evans, A.; Hansen, P.; Kalafut, S.; Kubota, Y.; Lesko, Z.; Mans, J.; Nourbakhsh, S.; Ruckstuhl, N.; Rusack, R.; Turkewitz, J.; Wadud, M. A.; Acosta, J. G.; Oliveros, S.; Avdeeva, E.; Bloom, K.; Claes, D. R.; Fangmeier, C.; Golf, F.; Gonzalez Suarez, R.; Kamalieddin, R.; Kravchenko, I.; Monroy, J.; Siado, J. E.; Snow, G. R.; Stieger, B.; Dolen, J.; Godshalk, A.; Harrington, C.; Iashvili, I.; Nguyen, D.; Parker, A.; Rappoccio, S.; Roozbahani, B.; Alverson, G.; Barberis, E.; Freer, C.; Hortiangtham, A.; Massironi, A.; Morse, D. M.; Orimoto, T.; Teixeira De Lima, R.; Wamorkar, T.; Wang, B.; Wisecarver, A.; Wood, D.; Bhattacharya, S.; Charaf, O.; Hahn, K. A.; Mucia, N.; Odell, N.; Schmitt, M. H.; Sung, K.; Trovato, M.; Velasco, M.; Bucci, R.; Dev, N.; Hildreth, M.; Hurtado Anampa, K.; Jessop, C.; Karmgard, D. J.; Kellams, N.; Lannon, K.; Li, W.; Loukas, N.; Marinelli, N.; Meng, F.; Mueller, C.; Musienko, Y.; Planer, M.; Reinsvold, A.; Ruchti, R.; Siddireddy, P.; Smith, G.; Taroni, S.; Wayne, M.; Wightman, A.; Wolf, M.; Woodard, A.; Alimena, J.; Antonelli, L.; Bylsma, B.; Durkin, L. S.; Flowers, S.; Francis, B.; Hart, A.; Hill, C.; Ji, W.; Ling, T. Y.; Luo, W.; Winer, B. L.; Wulsin, H. W.; Cooperstein, S.; Driga, O.; Elmer, P.; Hardenbrook, J.; Hebda, P.; Higginbotham, S.; Kalogeropoulos, A.; Lange, D.; Luo, J.; Marlow, D.; Mei, K.; Ojalvo, I.; Olsen, J.; Palmer, C.; Piroué, P.; Stickland, D.; Tully, C.; Malik, S.; Norberg, S.; Barker, A.; Barnes, V. E.; Das, S.; Gutay, L.; Jones, M.; Jung, A. W.; Khatiwada, A.; Miller, D. H.; Neumeister, N.; Peng, C. C.; Qiu, H.; Schulte, J. F.; Sun, J.; Wang, F.; Xiao, R.; Xie, W.; Cheng, T.; Parashar, N.; Chen, Z.; Ecklund, K. M.; Freed, S.; Geurts, F. J. M.; Guilbaud, M.; Kilpatrick, M.; Li, W.; Michlin, B.; Padley, B. P.; Roberts, J.; Rorie, J.; Shi, W.; Tu, Z.; Zabel, J.; Zhang, A.; Bodek, A.; de Barbaro, P.; Demina, R.; Duh, Y. T.; Ferbel, T.; Galanti, M.; Garcia-Bellido, A.; Han, J.; Hindrichs, O.; Khukhunaishvili, A.; Lo, K. H.; Tan, P.; Verzetti, M.; Ciesielski, R.; Goulianos, K.; Mesropian, C.; Agapitos, A.; Chou, J. P.; Gershtein, Y.; Gómez Espinosa, T. A.; Halkiadakis, E.; Heindl, M.; Hughes, E.; Kaplan, S.; Kunnawalkam Elayavalli, R.; Kyriacou, S.; Lath, A.; Montalvo, R.; Nash, K.; Osherson, M.; Saka, H.; Salur, S.; Schnetzer, S.; Sheffield, D.; Somalwar, S.; Stone, R.; Thomas, S.; Thomassen, P.; Walker, M.; Delannoy, A. G.; Heideman, J.; Riley, G.; Rose, K.; Spanier, S.; Thapa, K.; Bouhali, O.; Castaneda Hernandez, A.; Celik, A.; Dalchenko, M.; De Mattia, M.; Delgado, A.; Dildick, S.; Eusebi, R.; Gilmore, J.; Huang, T.; Kamon, T.; Mueller, R.; Pakhotin, Y.; Patel, R.; Perloff, A.; Perniè, L.; Rathjens, D.; Safonov, A.; Tatarinov, A.; Akchurin, N.; Damgov, J.; De Guio, F.; Dudero, P. R.; Faulkner, J.; Gurpinar, E.; Kunori, S.; Lamichhane, K.; Lee, S. W.; Mengke, T.; Muthumuni, S.; Peltola, T.; Undleeb, S.; Volobouev, I.; Wang, Z.; Greene, S.; Gurrola, A.; Janjam, R.; Johns, W.; Maguire, C.; Melo, A.; Ni, H.; Padeken, K.; Sheldon, P.; Tuo, S.; Velkovska, J.; Xu, Q.; Arenton, M. W.; Barria, P.; Cox, B.; Hirosky, R.; Joyce, M.; Ledovskoy, A.; Li, H.; Neu, C.; Sinthuprasith, T.; Wang, Y.; Wolfe, E.; Xia, F.; Harr, R.; Karchin, P. E.; Poudyal, N.; Sturdy, J.; Thapa, P.; Zaleski, S.; Brodski, M.; Buchanan, J.; Caillol, C.; Carlsmith, D.; Dasu, S.; Dodd, L.; Duric, S.; Gomber, B.; Grothe, M.; Herndon, M.; Hervé, A.; Hussain, U.; Klabbers, P.; Lanaro, A.; Levine, A.; Long, K.; Loveless, R.; Rekovic, V.; Ruggles, T.; Savin, A.; Smith, N.; Smith, W. H.; Woods, N.; CMS Collaboration

2018-06-01

A search for a heavy neutral lepton N of Majorana nature decaying into a W boson and a charged lepton is performed using the CMS detector at the LHC. The targeted signature consists of three prompt charged leptons in any flavor combination of electrons and muons. The data were collected in proton-proton collisions at a center-of-mass energy of 13 TeV, with an integrated luminosity of 35.9 fb-1 . The search is performed in the N mass range between 1 GeV and 1.2 TeV. The data are found to be consistent with the expected standard model background. Upper limits are set on the values of |VeN| 2 and |VμN| 2 , where VℓN is the matrix element describing the mixing of N with the standard model neutrino of flavor ℓ. These are the first direct limits for N masses above 500 GeV and the first limits obtained at a hadron collider for N masses below 40 GeV.

Measurements of e + e - pairs from open heavy flavor in p + p and d + A collisions at s NN = 200 GeV

DOE PAGES

Adare, A.; Afanasiev, S.; Aidala, C.; ...

2017-08-18

In this paper, we report a measurement of e +e - pairs from semileptonic heavy-flavor decays in p + p collisions at √sNN = 200 GeV. The e +e - pair yield frommore » $$b\\overline{b}$$ and $$c\\overline{c}$$ is separated by exploiting a double differential fit done simultaneously in dielectron invariant mass and p T. We used three different event generators, pythia, mc@nlo, and powheg, to simulate the e +e - spectra from $$c\\overline{c}$$ and $$b\\overline{b}$$ production. The data can be well described by all three generators within the detector acceptance. However, when using the generators to extrapolate to 4π, significant differences are observed for the total cross section. These difference are less pronounced for $$b\\overline{b}$$ than for $$c\\overline{c}$$. The same model dependence was observed in already published d + A data. Lastly, the p + p data are also directly compared with d + A data in mass and p T, and within the statistical accuracy no nuclear modification is seen.« less

Measurements of e + e - pairs from open heavy flavor in p + p and d + A collisions at s NN = 200 GeV

DOE Office of Scientific and Technical Information (OSTI.GOV)

Adare, A.; Afanasiev, S.; Aidala, C.

In this paper, we report a measurement of e +e - pairs from semileptonic heavy-flavor decays in p + p collisions at √sNN = 200 GeV. The e +e - pair yield frommore » $$b\\overline{b}$$ and $$c\\overline{c}$$ is separated by exploiting a double differential fit done simultaneously in dielectron invariant mass and p T. We used three different event generators, pythia, mc@nlo, and powheg, to simulate the e +e - spectra from $$c\\overline{c}$$ and $$b\\overline{b}$$ production. The data can be well described by all three generators within the detector acceptance. However, when using the generators to extrapolate to 4π, significant differences are observed for the total cross section. These difference are less pronounced for $$b\\overline{b}$$ than for $$c\\overline{c}$$. The same model dependence was observed in already published d + A data. Lastly, the p + p data are also directly compared with d + A data in mass and p T, and within the statistical accuracy no nuclear modification is seen.« less

Search for Evidence of the Type-III Seesaw Mechanism in Multilepton Final States in Proton-Proton Collisions at s = 13 TeV

DOE Office of Scientific and Technical Information (OSTI.GOV)

Sirunyan, A. M.; Tumasyan, A.; Adam, W.

A search for a signal consistent with the type-III seesaw mechanism in events with three or more electrons or muons is presented. The data sample consists of proton-proton collisions at √s = 13 TeV collected by the CMS experiment at the LHC in 2016 and corresponds to an integrated luminosity of 35.9 fb -1. Selection criteria based on the number of leptons and the invariant mass of oppositely charged lepton pairs are used to distinguish the signal from the standard model background. The observations are consistent with the expectations from standard model processes. The results are used to place limitsmore » on the production of heavy fermions of the type-III seesaw model as a function of the branching ratio to each lepton flavor. In the scenario of equal branching fractions to each lepton flavor, heavy fermions with masses below 840 GeV are excluded. Furthermore, this is the most sensitive probe to date of the type-III seesaw mechanism.« less

Measurements of e+e- pairs from open heavy flavor in p +p and d +A collisions at √{sNN}=200 GeV

NASA Astrophysics Data System (ADS)

Adare, A.; Afanasiev, S.; Aidala, C.; Ajitanand, N. N.; Akiba, Y.; Al-Bataineh, H.; Alexander, J.; Alfred, M.; Aoki, K.; Apadula, N.; Aphecetche, L.; Asai, J.; Atomssa, E. T.; Averbeck, R.; Awes, T. C.; Ayuso, C.; Azmoun, B.; Babintsev, V.; Bagoly, A.; Bai, M.; Baksay, G.; Baksay, L.; Baldisseri, A.; Barish, K. N.; Barnes, P. D.; Bassalleck, B.; Basye, A. T.; Bathe, S.; Batsouli, S.; Baublis, V.; Baumann, C.; Bazilevsky, A.; Belikov, S.; Belmont, R.; Bennett, R.; Berdnikov, A.; Berdnikov, Y.; Bickley, A. A.; Blau, D. S.; Boer, M.; Boissevain, J. G.; Bok, J. S.; Borel, H.; Boyle, K.; Brooks, M. L.; Bryslawskyj, J.; Buesching, H.; Bumazhnov, V.; Bunce, G.; Butler, C.; Butsyk, S.; Camacho, C. M.; Campbell, S.; Canoa Roman, V.; Chang, B. S.; Chang, W. C.; Charvet, J.-L.; Chernichenko, S.; Chi, C. Y.; Chiu, M.; Choi, I. J.; Choudhury, R. K.; Chujo, T.; Chung, P.; Churyn, A.; Cianciolo, V.; Citron, Z.; Cole, B. A.; Connors, M.; Constantin, P.; Csanád, M.; Csörgő, T.; Dahms, T.; Dairaku, S.; Danley, T. W.; Das, K.; David, G.; Deblasio, K.; Dehmelt, K.; Denisov, A.; D'Enterria, D.; Deshpande, A.; Desmond, E. J.; Dietzsch, O.; Dion, A.; Do, J. H.; Donadelli, M.; Drapier, O.; Drees, A.; Drees, K. A.; Dubey, A. K.; Dumancic, M.; Durham, J. M.; Durum, A.; Dutta, D.; Dzhordzhadze, V.; Efremenko, Y. V.; Elder, T.; Ellinghaus, F.; Engelmore, T.; Enokizono, A.; En'yo, H.; Esumi, S.; Eyser, K. O.; Fadem, B.; Fan, W.; Feege, N.; Fields, D. E.; Finger, M.; Finger, M.; Fleuret, F.; Fokin, S. L.; Fraenkel, Z.; Frantz, J. E.; Franz, A.; Frawley, A. D.; Fujiwara, K.; Fukao, Y.; Fukuda, Y.; Fusayasu, T.; Gal, C.; Garishvili, I.; Ge, H.; Glenn, A.; Gong, H.; Gonin, M.; Gosset, J.; Goto, Y.; Granier de Cassagnac, R.; Grau, N.; Greene, S. V.; Grosse Perdekamp, M.; Gunji, T.; Gustafsson, H.-Å.; Hachiya, T.; Hadj Henni, A.; Haggerty, J. S.; Hahn, K. I.; Hamagaki, H.; Han, R.; Han, S. Y.; Hartouni, E. P.; Haruna, K.; Hasegawa, S.; Haseler, T. O. S.; Haslum, E.; Hayano, R.; He, X.; Heffner, M.; Hemmick, T. K.; Hester, T.; Hill, J. C.; Hill, K.; Hohlmann, M.; Holzmann, W.; Homma, K.; Hong, B.; Horaguchi, T.; Hornback, D.; Hoshino, T.; Hotvedt, N.; Huang, J.; Huang, S.; Ichihara, T.; Ichimiya, R.; Iinuma, H.; Ikeda, Y.; Imai, K.; Imrek, J.; Inaba, M.; Isenhower, D.; Ishihara, M.; Isobe, T.; Issah, M.; Isupov, A.; Ito, Y.; Ivanishchev, D.; Jacak, B. V.; Ji, Z.; Jia, J.; Jin, J.; Johnson, B. M.; Joo, K. S.; Jorjadze, V.; Jouan, D.; Jumper, D. S.; Kajihara, F.; Kametani, S.; Kamihara, N.; Kamin, J.; Kang, J. H.; Kapukchyan, D.; Kapustinsky, J.; Karthas, S.; Kawall, D.; Kazantsev, A. V.; Kempel, T.; Khachatryan, V.; Khanzadeev, A.; Kijima, K. M.; Kikuchi, J.; Kim, B. I.; Kim, C.; Kim, D. H.; Kim, D. J.; Kim, E.; Kim, E.-J.; Kim, M.; Kim, M. H.; Kim, S. H.; Kincses, D.; Kinney, E.; Kiriluk, K.; Kiss, Á.; Kistenev, E.; Klay, J.; Klein-Boesing, C.; Koblesky, T.; Kochenda, L.; Komkov, B.; Konno, M.; Koster, J.; Kotov, D.; Kozlov, A.; Král, A.; Kravitz, A.; Kudo, S.; Kunde, G. J.; Kurita, K.; Kurosawa, M.; Kweon, M. J.; Kwon, Y.; Kyle, G. S.; Lacey, R.; Lai, Y. S.; Lajoie, J. G.; Lallow, E. O.; Layton, D.; Lebedev, A.; Lee, D. M.; Lee, K. B.; Lee, T.; Leitch, M. J.; Leite, M. A. L.; Lenzi, B.; Leung, Y. H.; Lewis, N. A.; Li, X.; Li, X.; Liebing, P.; Lim, S. H.; Liška, T.; Litvinenko, A.; Liu, H.; Liu, L. D.; Liu, M. X.; Loggins, V.-R.; Lokos, S.; Love, B.; Lynch, D.; Maguire, C. F.; Majoros, T.; Makdisi, Y. I.; Makek, M.; Malakhov, A.; Malik, M. D.; Manko, V. I.; Mannel, E.; Mao, Y.; Mašek, L.; Masui, H.; Matathias, F.; McCumber, M.; McGaughey, P. L.; McGlinchey, D.; Means, N.; Meredith, B.; Miake, Y.; Mignerey, A. C.; Mihalik, D. E.; Mikeš, P.; Miki, K.; Milov, A.; Mishra, M.; Mitchell, J. T.; Mitsuka, G.; Mohanty, A. K.; Moon, T.; Morino, Y.; Morreale, A.; Morrison, D. P.; Morrow, S. I. M.; Moukhanova, T. V.; Mukhopadhyay, D.; Murakami, T.; Murata, J.; Nagai, K.; Nagamiya, S.; Nagashima, K.; Nagashima, T.; Nagle, J. L.; Naglis, M.; Nagy, M. I.; Nakagawa, I.; Nakagomi, H.; Nakamiya, Y.; Nakamura, T.; Nakano, K.; Nattrass, C.; Newby, J.; Nguyen, M.; Niida, T.; Nouicer, R.; Novák, T.; Novitzky, N.; Novotny, R.; Nyanin, A. S.; O'Brien, E.; Oda, S. X.; Ogilvie, C. A.; Oka, M.; Okada, K.; Onuki, Y.; Orjuela Koop, J. D.; Osborn, J. D.; Oskarsson, A.; Ouchida, M.; Ozawa, K.; Pak, R.; Palounek, A. P. T.; Pantuev, V.; Papavassiliou, V.; Park, J.; Park, J. S.; Park, S.; Park, W. J.; Pate, S. F.; Patel, M.; Pei, H.; Peng, J.-C.; Peng, W.; Pereira, H.; Perepelitsa, D. V.; Perera, G. D. N.; Peresedov, V.; Peressounko, D. Yu.; Perezlara, C. E.; Petti, R.; Phipps, M.; Pinkenburg, C.; Pun, A.; Purschke, M. L.; Purwar, A. K.; Qu, H.; Radzevich, P. V.; Rak, J.; Rakotozafindrabe, A.; Ravinovich, I.; Read, K. F.; Rembeczki, S.; Reygers, K.; Riabov, V.; Riabov, Y.; Richford, D.; Rinn, T.; Roach, D.; Roche, G.; Rolnick, S. D.; Rosati, M.; Rosendahl, S. S. E.; Rosnet, P.; Rowan, Z.; Rukoyatkin, P.; Runchey, J.; Ružička, P.; Rykov, V. L.; Sahlmueller, B.; Saito, N.; Sakaguchi, T.; Sakai, S.; Sakashita, K.; Sako, H.; Samsonov, V.; Sarsour, M.; Sato, K.; Sato, S.; Sato, T.; Sawada, S.; Schaefer, B.; Schmoll, B. K.; Schmoll, B. K.; Sedgwick, K.; Seele, J.; Seidl, R.; Semenov, A. Yu.; Semenov, V.; Sen, A.; Seto, R.; Sexton, A.; Sharma, D.; Shein, I.; Shibata, T.-A.; Shigaki, K.; Shimomura, M.; Shoji, K.; Shukla, P.; Sickles, A.; Silva, C. L.; Silvermyr, D.; Silvestre, C.; Sim, K. S.; Singh, B. K.; Singh, C. P.; Singh, V.; Skoby, M. J.; Slunečka, M.; Smith, K. L.; Soldatov, A.; Soltz, R. A.; Sondheim, W. E.; Sorensen, S. P.; Sourikova, I. V.; Staley, F.; Stankus, P. W.; Stenlund, E.; Stepanov, M.; Ster, A.; Stoll, S. P.; Sugitate, T.; Suire, C.; Sukhanov, A.; Syed, S.; Sziklai, J.; Takagui, E. M.; Taketani, A.; Tanabe, R.; Tanaka, Y.; Tanida, K.; Tannenbaum, M. J.; Tarafdar, S.; Taranenko, A.; Tarján, P.; Tarnai, G.; Themann, H.; Thomas, T. L.; Tieulent, R.; Timilsina, A.; Togawa, M.; Toia, A.; Tomášek, L.; Tomášek, M.; Tomita, Y.; Torii, H.; Towell, C. L.; Towell, R. S.; Tram, V.-N.; Tserruya, I.; Tsuchimoto, Y.; Ueda, Y.; Ujvari, B.; Vale, C.; Valle, H.; van Hecke, H. W.; Vazquez-Carson, S.; Veicht, A.; Velkovska, J.; Vértesi, R.; Vinogradov, A. A.; Virius, M.; Vrba, V.; Vznuzdaev, E.; Wang, X. R.; Wang, Z.; Watanabe, Y.; Wei, F.; Wessels, J.; White, S. N.; Winter, D.; Wong, C. P.; Woody, C. L.; Wysocki, M.; Xie, W.; Xu, C.; Xu, Q.; Yamaguchi, Y. L.; Yamaura, K.; Yang, R.; Yanovich, A.; Yin, P.; Ying, J.; Yokkaichi, S.; Yoo, J. H.; Yoon, I.; Young, G. R.; Younus, I.; Yu, H.; Yushmanov, I. E.; Zajc, W. A.; Zaudtke, O.; Zhang, C.; Zharko, S.; Zhou, S.; Zolin, L.; Zou, L.; Phenix Collaboration

2017-08-01

We report a measurement of e+e- pairs from semileptonic heavy-flavor decays in p +p collisions at √{s NN}=200 GeV. The e+e- pair yield from b b ¯ and c c ¯ is separated by exploiting a double differential fit done simultaneously in dielectron invariant mass and pT. We used three different event generators, pythia, mc@nlo, and powheg, to simulate the e+e- spectra from c c ¯ and b b ¯ production. The data can be well described by all three generators within the detector acceptance. However, when using the generators to extrapolate to 4 π , significant differences are observed for the total cross section. These difference are less pronounced for b b ¯ than for c c ¯ . The same model dependence was observed in already published d +A data. The p +p data are also directly compared with d +A data in mass and pT, and within the statistical accuracy no nuclear modification is seen.

Search for a heavy particle decaying into an electron and a muon with the ATLAS detector in sqrt[s] = 7 TeV pp collisions at the LHC.

PubMed

Aad, G; Abbott, B; Abdallah, J; Abdelalim, A A; Abdesselam, A; Abdinov, O; Abi, B; Abolins, M; Abramowicz, H; Abreu, H; Acerbi, E; Acharya, B S; Adams, D L; Addy, T N; Adelman, J; Aderholz, M; Adomeit, S; Adragna, P; Adye, T; Aefsky, S; Aguilar-Saavedra, J A; Aharrouche, M; Ahlen, S P; Ahles, F; Ahmad, A; Ahsan, M; Aielli, G; Akdogan, T; Akesson, T P A; Akimoto, G; Akimov, A V; Akiyama, A; Alam, M S; Alam, M A; Albrand, S; Aleksa, M; Aleksandrov, I N; Alessandria, F; Alexa, C; Alexander, G; Alexandre, G; Alexopoulos, T; Alhroob, M; Aliev, M; Alimonti, G; Alison, J; Aliyev, M; Allport, P P; Allwood-Spiers, S E; Almond, J; Aloisio, A; Alon, R; Alonso, A; Alviggi, M G; Amako, K; Amaral, P; Amelung, C; Ammosov, V V; Amorim, A; Amorós, G; Amram, N; Anastopoulos, C; Andeen, T; Anders, C F; Anderson, K J; Andreazza, A; Andrei, V; Andrieux, M-L; Anduaga, X S; Angerami, A; Anghinolfi, F; Anjos, N; Annovi, A; Antonaki, A; Antonelli, M; Antonelli, S; Antonov, A; Antos, J; Anulli, F; Aoun, S; Aperio Bella, L; Apolle, R; Arabidze, G; Aracena, I; Arai, Y; Arce, A T H; Archambault, J P; Arfaoui, S; Arguin, J-F; Arik, E; Arik, M; Armbruster, A J; Arnaez, O; Arnault, C; Artamonov, A; Artoni, G; Arutinov, D; Asai, S; Asfandiyarov, R; Ask, S; Asman, B; Asquith, L; Assamagan, K; Astbury, A; Astvatsatourov, A; Atoian, G; Aubert, B; Auerbach, B; Auge, E; Augsten, K; Aurousseau, M; Austin, N; Avramidou, R; Axen, D; Ay, C; Azuelos, G; Azuma, Y; Baak, M A; Baccaglioni, G; Bacci, C; Bach, A M; Bachacou, H; Bachas, K; Bachy, G; Backes, M; Backhaus, M; Badescu, E; Bagnaia, P; Bahinipati, S; Bai, Y; Bailey, D C; Bain, T; Baines, J T; Baker, O K; Baker, M D; Baker, S; Baltasar Dos Santos Pedrosa, F; Banas, E; Banerjee, P; Banerjee, Sw; Banfi, D; Bangert, A; Bansal, V; Bansil, H S; Barak, L; Baranov, S P; Barashkou, A; Barbaro Galtieri, A; Barber, T; Barberio, E L; Barberis, D; Barbero, M; Bardin, D Y; Barillari, T; Barisonzi, M; Barklow, T; Barlow, N; Barnett, B M; Barnett, R M; Baroncelli, A; Barr, A J; Barreiro, F; Barreiro Guimarães da Costa, J; Barrillon, P; Bartoldus, R; Barton, A E; Bartsch, D; Bartsch, V; Bates, R L; Batkova, L; Batley, J R; Battaglia, A; Battistin, M; Battistoni, G; Bauer, F; Bawa, H S; Beare, B; Beau, T; Beauchemin, P H; Beccherle, R; Bechtle, P; Beck, H P; Beckingham, M; Becks, K H; Beddall, A J; Beddall, A; Bedikian, S; Bednyakov, V A; Bee, C P; Begel, M; Behar Harpaz, S; Behera, P K; Beimforde, M; Belanger-Champagne, C; Bell, P J; Bell, W H; Bella, G; Bellagamba, L; Bellina, F; Bellomo, M; Belloni, A; Beloborodova, O; Belotskiy, K; Beltramello, O; Ben Ami, S; Benary, O; Benchekroun, D; Benchouk, C; Bendel, M; Benedict, B H; Benekos, N; Benhammou, Y; Benjamin, D P; Benoit, M; Bensinger, J R; Benslama, K; Bentvelsen, S; Berge, D; Bergeaas Kuutmann, E; Berger, N; Berghaus, F; Berglund, E; Beringer, J; Bernardet, K; Bernat, P; Bernhard, R; Bernius, C; Berry, T; Bertin, A; Bertinelli, F; Bertolucci, F; Besana, M I; Besson, N; Bethke, S; Bhimji, W; Bianchi, R M; Bianco, M; Biebel, O; 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Caramarcu, C; Cardarelli, R; Carli, T; Carlino, G; Carminati, L; Caron, B; Caron, S; Carpentieri, C; Carrillo Montoya, G D; Carter, A A; Carter, J R; Carvalho, J; Casadei, D; Casado, M P; Cascella, M; Caso, C; Castaneda Hernandez, A M; Castaneda-Miranda, E; Castillo Gimenez, V; Castro, N F; Cataldi, G; Cataneo, F; Catinaccio, A; Catmore, J R; Cattai, A; Cattani, G; Caughron, S; Cauz, D; Cavallari, A; Cavalleri, P; Cavalli, D; Cavalli-Sforza, M; Cavasinni, V; Cazzato, A; Ceradini, F; Cerqueira, A S; Cerri, A; Cerrito, L; Cerutti, F; Cetin, S A; Cevenini, F; Chafaq, A; Chakraborty, D; Chan, K; Chapleau, B; Chapman, J D; Chapman, J W; Chareyre, E; Charlton, D G; Chavda, V; Cheatham, S; Chekanov, S; Chekulaev, S V; Chelkov, G A; Chelstowska, M A; Chen, C; Chen, H; Chen, L; Chen, S; Chen, T; Chen, X; Cheng, S; Cheplakov, A; Chepurnov, V F; Cherkaoui El Moursli, R; Chernyatin, V; Cheu, E; Cheung, S L; Chevalier, L; Chiefari, G; Chikovani, L; Childers, J T; Chilingarov, A; Chiodini, G; Chizhov, M V; Choudalakis, G; Chouridou, S; Christidi, I A; Christov, A; Chromek-Burckhart, D; Chu, M L; Chudoba, J; Ciapetti, G; Ciba, K; Ciftci, A K; Ciftci, R; Cinca, D; Cindro, V; Ciobotaru, M D; Ciocca, C; Ciocio, A; Cirilli, M; Ciubancan, M; Clark, A; Clark, P J; Cleland, W; Clemens, J C; Clement, B; Clement, C; Clifft, R W; Coadou, Y; Cobal, M; Coccaro, A; Cochran, J; Coe, P; Cogan, J G; Coggeshall, J; Cogneras, E; Cojocaru, C D; Colas, J; Colijn, A P; Collard, C; Collins, N J; Collins-Tooth, C; Collot, J; Colon, G; Comune, G; Conde Muiño, P; Coniavitis, E; Conidi, M C; Consonni, M; Constantinescu, S; Conta, C; Conventi, F; Cook, J; Cooke, M; Cooper, B D; Cooper-Sarkar, A M; Cooper-Smith, N J; Copic, K; Cornelissen, T; Corradi, M; Corriveau, F; Cortes-Gonzalez, A; Cortiana, G; Costa, G; Costa, M J; Costanzo, D; Costin, T; Côté, D; Coura Torres, R; Courneyea, L; Cowan, G; Cowden, C; Cox, B E; Cranmer, K; Crescioli, F; Cristinziani, M; Crosetti, G; Crupi, R; Crépé-Renaudin, S; Cuenca Almenar, C; Cuhadar Donszelmann, T; Cuneo, S; Curatolo, M; Curtis, C J; Cwetanski, P; Czirr, H; Czyczula, Z; D'Auria, S; D'Onofrio, M; D'Orazio, A; Da Rocha Gesualdi Mello, A; Da Silva, P V M; Da Via, C; Dabrowski, W; Dahlhoff, A; Dai, T; Dallapiccola, C; Dallison, S J; Dam, M; Dameri, M; Damiani, D S; Danielsson, H O; Dankers, R; Dannheim, D; Dao, V; Darbo, G; Darlea, G L; Daum, C; Dauvergne, J P; Davey, W; Davidek, T; Davidson, N; Davidson, R; Davies, M; Davison, A R; Dawe, E; Dawson, I; Dawson, J W; Daya, R K; De, K; de Asmundis, R; De Castro, S; De Castro Faria Salgado, P E; De Cecco, S; de Graat, J; De Groot, N; de Jong, P; De La Taille, C; De la Torre, H; De Lotto, B; De Mora, L; De Nooij, L; De Oliveira Branco, M; De Pedis, D; de Saintignon, P; De Salvo, A; De Sanctis, U; De Santo, A; De Vivie De Regie, J B; Dean, S; Dedovich, D V; Degenhardt, J; Dehchar, M; Deile, M; Del Papa, C; Del Peso, J; Del Prete, T; Dell'acqua, A; Dell'asta, L; Della Pietra, M; Della Volpe, D; Delmastro, M; Delpierre, P; Delruelle, N; Delsart, P A; Deluca, C; Demers, S; Demichev, M; Demirkoz, B; Deng, J; Denisov, S P; Derendarz, D; Derkaoui, J E; Derue, F; Dervan, P; Desch, K; Devetak, E; Deviveiros, P O; Dewhurst, A; Dewilde, B; Dhaliwal, S; Dhullipudi, R; Di Ciaccio, A; Di Ciaccio, L; Di Girolamo, A; Di Girolamo, B; Di Luise, S; Di Mattia, A; Di Micco, B; Di Nardo, R; Di Simone, A; Di Sipio, R; Diaz, M A; Diblen, F; Diehl, E B; Dietl, H; Dietrich, J; Dietzsch, T A; Diglio, S; Dindar Yagci, K; Dingfelder, J; Dionisi, C; Dita, P; Dita, S; Dittus, F; Djama, F; Djilkibaev, R; Djobava, T; do Vale, M A B; Do Valle Wemans, A; Doan, T K O; Dobbs, M; Dobinson, R; Dobos, D; Dobson, E; Dobson, M; Dodd, J; Dogan, O B; Doglioni, C; Doherty, T; Doi, Y; Dolejsi, J; Dolenc, I; Dolezal, Z; Dolgoshein, B A; Dohmae, T; Donadelli, M; Donega, M; Donini, J; Dopke, J; Doria, A; Dos Anjos, A; Dosil, M; Dotti, A; Dova, M T; Dowell, J D; Doxiadis, A D; Doyle, A T; Drasal, Z; Drees, J; Dressnandt, N; Drevermann, H; Driouichi, C; Dris, M; Drohan, J G; Dubbert, J; Dubbs, T; Dube, S; Duchovni, E; Duckeck, G; Dudarev, A; Dudziak, F; Dührssen, M; Duerdoth, I P; Duflot, L; Dufour, M-A; Dunford, M; Duran Yildiz, H; Duxfield, R; Dwuznik, M; Dydak, F; Dzahini, D; Düren, M; Ebenstein, W L; Ebke, J; Eckert, S; Eckweiler, S; Edmonds, K; Edwards, C A; Ehrenfeld, W; Ehrich, T; Eifert, T; Eigen, G; Einsweiler, K; Eisenhandler, E; Ekelof, T; El Kacimi, M; Ellert, M; Elles, S; Ellinghaus, F; Ellis, K; Ellis, N; Elmsheuser, J; Elsing, M; Ely, R; Emeliyanov, D; Engelmann, R; Engl, A; Epp, B; Eppig, A; Erdmann, J; Ereditato, A; Eriksson, D; Ernst, J; Ernst, M; Ernwein, J; Errede, D; Errede, S; Ertel, E; Escalier, M; Escobar, C; Espinal Curull, X; Esposito, B; Etienne, F; Etienvre, A I; Etzion, E; Evangelakou, D; Evans, H; Fabbri, L; Fabre, C; Facius, K; Fakhrutdinov, R M; Falciano, S; Falou, A C; Fang, Y; Fanti, M; Farbin, A; Farilla, A; Farley, J; Farooque, T; Farrington, S M; Farthouat, P; Fasching, D; Fassnacht, P; Fassouliotis, D; 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Frost, J A; Fukunaga, C; Fullana Torregrosa, E; Fuster, J; Gabaldon, C; Gabizon, O; Gadfort, T; Gadomski, S; Gagliardi, G; Gagnon, P; Galea, C; Gallas, E J; Gallas, M V; Gallo, V; Gallop, B J; Gallus, P; Galyaev, E; Gan, K K; Gao, Y S; Gapienko, V A; Gaponenko, A; Garberson, F; Garcia-Sciveres, M; García, C; García Navarro, J E; Gardner, R W; Garelli, N; Garitaonandia, H; Garonne, V; Garvey, J; Gatti, C; Gaudio, G; Gaumer, O; Gaur, B; Gauthier, L; Gavrilenko, I L; Gay, C; Gaycken, G; Gayde, J-C; Gazis, E N; Ge, P; Gee, C N P; Geerts, D A A; Geich-Gimbel, Ch; Gellerstedt, K; Gemme, C; Gemmell, A; Genest, M H; Gentile, S; George, M; George, S; Gerlach, P; Gershon, A; Geweniger, C; Ghazlane, H; Ghez, P; Ghodbane, N; Giacobbe, B; Giagu, S; Giakoumopoulou, V; Giangiobbe, V; Gianotti, F; Gibbard, B; Gibson, A; Gibson, S M; Gieraltowski, G F; Gilbert, L M; Gilchriese, M; Gilewsky, V; Gillberg, D; Gillman, A R; Gingrich, D M; Ginzburg, J; Giokaris, N; Giordano, R; Giorgi, F M; Giovannini, P; Giraud, P F; 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2011-06-24

This Letter presents the first search for a heavy particle decaying into an e ± μ(-/+) final state in sqrt[s] = 7 TeV pp collisions at the LHC. The data were recorded by the ATLAS detector during 2010 and correspond to a total integrated luminosity of 35 pb(-1). No excess above the standard model background expectation is observed. Exclusions at 95% confidence level are placed on two representative models. In an R-parity violating supersymmetric model, tau sneutrinos with a mass below 0.75 TeV are excluded, assuming all R-parity violating couplings are zero except λ(311)' = 0.11 and λ312 = 0.07. In a lepton flavor violating model, a Z'-like vector boson with masses of 0.70-1.00 TeV and corresponding cross sections times branching ratios of 0.175-0.183 pb is excluded. These results extend to higher mass R-parity violating sneutrinos and lepton flavor violating Z's than previous constraints from the Tevatron.

Search for a Heavy Particle Decaying into an Electron and a Muon with the ATLAS Detector in s=7TeV pp collisions at the LHC

NASA Astrophysics Data System (ADS)

Aad, G.; Abbott, B.; Abdallah, J.; Abdelalim, A. A.; Abdesselam, A.; Abdinov, O.; Abi, B.; Abolins, M.; Abramowicz, H.; Abreu, H.; Acerbi, E.; Acharya, B. S.; Adams, D. L.; Addy, T. N.; Adelman, J.; Aderholz, M.; Adomeit, S.; Adragna, P.; Adye, T.; Aefsky, S.; Aguilar-Saavedra, J. A.; Aharrouche, M.; Ahlen, S. P.; Ahles, F.; Ahmad, A.; Ahsan, M.; Aielli, G.; Akdogan, T.; Åkesson, T. P. A.; Akimoto, G.; Akimov, A. V.; Akiyama, A.; Alam, M. S.; Alam, M. A.; Albrand, S.; Aleksa, M.; Aleksandrov, I. N.; Alessandria, F.; Alexa, C.; Alexander, G.; Alexandre, G.; Alexopoulos, T.; Alhroob, M.; Aliev, M.; Alimonti, G.; Alison, J.; Aliyev, M.; Allport, P. P.; Allwood-Spiers, S. E.; Almond, J.; Aloisio, A.; Alon, R.; Alonso, A.; Alviggi, M. G.; Amako, K.; Amaral, P.; Amelung, C.; Ammosov, V. V.; Amorim, A.; Amorós, G.; Amram, N.; Anastopoulos, C.; Andeen, T.; Anders, C. F.; Anderson, K. J.; Andreazza, A.; Andrei, V.; Andrieux, M.-L.; Anduaga, X. 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A.; Bruncko, D.; Bruneliere, R.; Brunet, S.; Bruni, A.; Bruni, G.; Bruschi, M.; Buanes, T.; Bucci, F.; Buchanan, J.; Buchanan, N. J.; Buchholz, P.; Buckingham, R. M.; Buckley, A. G.; Buda, S. I.; Budagov, I. A.; Budick, B.; Büscher, V.; Bugge, L.; Buira-Clark, D.; Buis, E. J.; Bulekov, O.; Bunse, M.; Buran, T.; Burckhart, H.; Burdin, S.; Burgess, T.; Burke, S.; Busato, E.; Bussey, P.; Buszello, C. P.; Butin, F.; Butler, B.; Butler, J. M.; Buttar, C. M.; Butterworth, J. M.; Buttinger, W.; Byatt, T.; Cabrera Urbán, S.; Caforio, D.; Cakir, O.; Calafiura, P.; Calderini, G.; Calfayan, P.; Calkins, R.; Caloba, L. P.; Caloi, R.; Calvet, D.; Calvet, S.; Camacho Toro, R.; Camard, A.; Camarri, P.; Cambiaghi, M.; Cameron, D.; Cammin, J.; Campana, S.; Campanelli, M.; Canale, V.; Canelli, F.; Canepa, A.; Cantero, J.; Capasso, L.; Capeans Garrido, M. D. 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A.; van der Graaf, H.; van der Kraaij, E.; van der Leeuw, R.; van der Poel, E.; van der Ster, D.; van Eijk, B.; van Eldik, N.; van Gemmeren, P.; van Kesteren, Z.; van Vulpen, I.; Vandelli, W.; Vandoni, G.; Vaniachine, A.; Vankov, P.; Vannucci, F.; Varela Rodriguez, F.; Vari, R.; Varnes, E. W.; Varouchas, D.; Vartapetian, A.; Varvell, K. E.; Vassilakopoulos, V. I.; Vazeille, F.; Vegni, G.; Veillet, J. J.; Vellidis, C.; Veloso, F.; Veness, R.; Veneziano, S.; Ventura, A.; Ventura, D.; Venturi, M.; Venturi, N.; Vercesi, V.; Verducci, M.; Verkerke, W.; Vermeulen, J. C.; Vest, A.; Vetterli, M. C.; Vichou, I.; Vickey, T.; Viehhauser, G. H. A.; Viel, S.; Villa, M.; Villaplana Perez, M.; Vilucchi, E.; Vincter, M. G.; Vinek, E.; Vinogradov, V. 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S.; Wen, M.; Wenaus, T.; Wendler, S.; Weng, Z.; Wengler, T.; Wenig, S.; Wermes, N.; Werner, M.; Werner, P.; Werth, M.; Wessels, M.; Whalen, K.; Wheeler-Ellis, S. J.; Whitaker, S. P.; White, A.; White, M. J.; White, S.; Whitehead, S. R.; Whiteson, D.; Whittington, D.; Wicek, F.; Wicke, D.; Wickens, F. J.; Wiedenmann, W.; Wielers, M.; Wienemann, P.; Wiglesworth, C.; Wiik, L. A. M.; Wijeratne, P. A.; Wildauer, A.; Wildt, M. A.; Wilhelm, I.; Wilkens, H. G.; Will, J. Z.; Williams, E.; Williams, H. H.; Willis, W.; Willocq, S.; Wilson, J. A.; Wilson, M. G.; Wilson, A.; Wingerter-Seez, I.; Winkelmann, S.; Winklmeier, F.; Wittgen, M.; Wolter, M. W.; Wolters, H.; Wooden, G.; Wosiek, B. K.; Wotschack, J.; Woudstra, M. J.; Wraight, K.; Wright, C.; Wrona, B.; Wu, S. L.; Wu, X.; Wu, Y.; Wulf, E.; Wunstorf, R.; Wynne, B. M.; Xaplanteris, L.; Xella, S.; Xie, S.; Xie, Y.; Xu, C.; Xu, D.; Xu, G.; Yabsley, B.; Yamada, M.; Yamamoto, A.; Yamamoto, K.; Yamamoto, S.; Yamamura, T.; Yamaoka, J.; Yamazaki, T.; Yamazaki, Y.; Yan, Z.; Yang, H.; Yang, U. K.; Yang, Y.; Yang, Y.; Yang, Z.; Yanush, S.; Yao, W.-M.; Yao, Y.; Yasu, Y.; Ybeles Smit, G. V.; Ye, J.; Ye, S.; Yilmaz, M.; Yoosoofmiya, R.; Yorita, K.; Yoshida, R.; Young, C.; Youssef, S.; Yu, D.; Yu, J.; Yu, J.; Yuan, L.; Yurkewicz, A.; Zaets, V. G.; Zaidan, R.; Zaitsev, A. M.; Zajacova, Z.; Zalite, Yo. K.; Zanello, L.; Zarzhitsky, P.; Zaytsev, A.; Zeitnitz, C.; Zeller, M.; Zema, P. F.; Zemla, A.; Zendler, C.; Zenin, A. V.; Zenin, O.; Ženiš, T.; Zenonos, Z.; Zenz, S.; Zerwas, D.; Zevi Della Porta, G.; Zhan, Z.; Zhang, D.; Zhang, H.; Zhang, J.; Zhang, X.; Zhang, Z.; Zhao, L.; Zhao, T.; Zhao, Z.; Zhemchugov, A.; Zheng, S.; Zhong, J.; Zhou, B.; Zhou, N.; Zhou, Y.; Zhu, C. G.; Zhu, H.; Zhu, J.; Zhu, Y.; Zhuang, X.; Zhuravlov, V.; Zieminska, D.; Zimmermann, R.; Zimmermann, S.; Zimmermann, S.; Ziolkowski, M.; Zitoun, R.; Živković, L.; Zmouchko, V. V.; Zobernig, G.; Zoccoli, A.; Zolnierowski, Y.; Zsenei, A.; Zur Nedden, M.; Zutshi, V.; Zwalinski, L.

2011-06-01

This Letter presents the first search for a heavy particle decaying into an e±μ∓ final state in s=7TeV pp collisions at the LHC. The data were recorded by the ATLAS detector during 2010 and correspond to a total integrated luminosity of 35pb-1. No excess above the standard model background expectation is observed. Exclusions at 95% confidence level are placed on two representative models. In an R-parity violating supersymmetric model, tau sneutrinos with a mass below 0.75 TeV are excluded, assuming all R-parity violating couplings are zero except λ311'=0.11 and λ312=0.07. In a lepton flavor violating model, a Z'-like vector boson with masses of 0.70-1.00 TeV and corresponding cross sections times branching ratios of 0.175-0.183 pb is excluded. These results extend to higher mass R-parity violating sneutrinos and lepton flavor violating Z’s than previous constraints from the Tevatron.

Search for Evidence of the Type-III Seesaw Mechanism in Multilepton Final States in Proton-Proton Collisions at √{s }=13 TeV

NASA Astrophysics Data System (ADS)

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S.; Lee, J.; Lee, S.; Lee, S. W.; Moon, C. S.; Oh, Y. D.; Sekmen, S.; Son, D. C.; Yang, Y. C.; Lee, A.; Kim, H.; Moon, D. H.; Oh, G.; Brochero Cifuentes, J. A.; Goh, J.; Kim, T. J.; Cho, S.; Choi, S.; Go, Y.; Gyun, D.; Ha, S.; Hong, B.; Jo, Y.; Kim, Y.; Lee, K.; Lee, K. S.; Lee, S.; Lim, J.; Park, S. K.; Roh, Y.; Almond, J.; Kim, J.; Kim, J. S.; Lee, H.; Lee, K.; Nam, K.; Oh, S. B.; Radburn-Smith, B. C.; Seo, S. h.; Yang, U. K.; Yoo, H. D.; Yu, G. B.; Choi, M.; Kim, H.; Kim, J. H.; Lee, J. S. H.; Park, I. C.; Ryu, G.; Choi, Y.; Hwang, C.; Lee, J.; Yu, I.; Dudenas, V.; Juodagalvis, A.; Vaitkus, J.; Ahmed, I.; Ibrahim, Z. A.; Md Ali, M. A. B.; Mohamad Idris, F.; Wan Abdullah, W. A. T.; Yusli, M. N.; Zolkapli, Z.; Reyes-Almanza, R.; Ramirez-Sanchez, G.; Duran-Osuna, M. C.; Castilla-Valdez, H.; De La Cruz-Burelo, E.; Heredia-De La Cruz, I.; Rabadan-Trejo, R. I.; Lopez-Fernandez, R.; Mejia Guisao, J.; Sanchez-Hernandez, A.; Carrillo Moreno, S.; Oropeza Barrera, C.; Vazquez Valencia, F.; Pedraza, I.; Salazar Ibarguen, H. A.; Uribe Estrada, C.; Morelos Pineda, A.; Krofcheck, D.; Butler, P. H.; Ahmad, A.; Ahmad, M.; Hassan, Q.; Hoorani, H. R.; Saddique, A.; Shah, M. A.; Shoaib, M.; Waqas, M.; Bialkowska, H.; Bluj, M.; Boimska, B.; Frueboes, T.; Górski, M.; Kazana, M.; Nawrocki, K.; Romanowska-Rybinska, K.; Szleper, M.; Zalewski, P.; Bunkowski, K.; Byszuk, A.; Doroba, K.; Kalinowski, A.; Konecki, M.; Krolikowski, J.; Misiura, M.; Olszewski, M.; Pyskir, A.; Walczak, M.; Bargassa, P.; Beirão Da Cruz E Silva, C.; Calpas, B.; Di Francesco, A.; Faccioli, P.; Gallinaro, M.; Hollar, J.; Leonardo, N.; Lloret Iglesias, L.; Nemallapudi, M. V.; Seixas, J.; Toldaiev, O.; Vadruccio, D.; Varela, J.; Afanasiev, S.; Bunin, P.; Gavrilenko, M.; Golutvin, I.; Gorbunov, I.; Kamenev, A.; Karjavin, V.; Lanev, A.; Malakhov, A.; Matveev, V.; Palichik, V.; Perelygin, V.; Shmatov, S.; Shulha, S.; Skatchkov, N.; Smirnov, V.; Voytishin, N.; Zarubin, A.; Ivanov, Y.; Kim, V.; Kuznetsova, E.; Levchenko, P.; Murzin, V.; Oreshkin, V.; Smirnov, I.; Sulimov, V.; Uvarov, L.; Vavilov, S.; Vorobyev, A.; Andreev, Yu.; Dermenev, A.; Gninenko, S.; Golubev, N.; Karneyeu, A.; Kirsanov, M.; Krasnikov, N.; Pashenkov, A.; Tlisov, D.; Toropin, A.; Epshteyn, V.; Gavrilov, V.; Lychkovskaya, N.; Popov, V.; Pozdnyakov, I.; Safronov, G.; Spiridonov, A.; Stepennov, A.; Toms, M.; Vlasov, E.; Zhokin, A.; Aushev, T.; Bylinkin, A.; Chistov, R.; Danilov, M.; Parygin, P.; Philippov, D.; Polikarpov, S.; Tarkovskii, E.; Andreev, V.; Azarkin, M.; Dremin, I.; Kirakosyan, M.; Terkulov, A.; Baskakov, A.; Belyaev, A.; Boos, E.; Dubinin, M.; Dudko, L.; Ershov, A.; Gribushin, A.; Klyukhin, V.; Kodolova, O.; Lokhtin, I.; Miagkov, I.; Obraztsov, S.; Petrushanko, S.; Savrin, V.; Snigirev, A.; Blinov, V.; Skovpen, Y.; Shtol, D.; Azhgirey, I.; Bayshev, I.; Bitioukov, S.; Elumakhov, D.; Kachanov, V.; Kalinin, A.; Konstantinov, D.; Krychkine, V.; Petrov, V.; Ryutin, R.; Sobol, A.; Troshin, S.; Tyurin, N.; Uzunian, A.; Volkov, A.; Adzic, P.; Cirkovic, P.; Devetak, D.; Dordevic, M.; Milosevic, J.; Rekovic, V.; Alcaraz Maestre, J.; Barrio Luna, M.; Cerrada, M.; Colino, N.; De La Cruz, B.; Delgado Peris, A.; Escalante Del Valle, A.; Fernandez Bedoya, C.; Fernández Ramos, J. P.; Flix, J.; Fouz, M. C.; Garcia-Abia, P.; Gonzalez Lopez, O.; Goy Lopez, S.; Hernandez, J. M.; Josa, M. I.; Pérez-Calero Yzquierdo, A.; Puerta Pelayo, J.; Quintario Olmeda, A.; Redondo, I.; Romero, L.; Soares, M. S.; Álvarez Fernández, A.; de Trocóniz, J. F.; Missiroli, M.; Moran, D.; Cuevas, J.; Erice, C.; Fernandez Menendez, J.; Gonzalez Caballero, I.; González Fernández, J. R.; Palencia Cortezon, E.; Sanchez Cruz, S.; Suárez Andrés, I.; Vischia, P.; Vizan Garcia, J. M.; Cabrillo, I. J.; Calderon, A.; Chazin Quero, B.; Curras, E.; Duarte Campderros, J.; Fernandez, M.; Garcia-Ferrero, J.; Gomez, G.; Lopez Virto, A.; Marco, J.; Martinez Rivero, C.; Martinez Ruiz del Arbol, P.; Matorras, F.; Piedra Gomez, J.; Rodrigo, T.; Ruiz-Jimeno, A.; Scodellaro, L.; Trevisani, N.; Vila, I.; Vilar Cortabitarte, R.; Abbaneo, D.; Auffray, E.; Baillon, P.; Ball, A. H.; Barney, D.; Bianco, M.; Bloch, P.; Bocci, A.; Botta, C.; Camporesi, T.; Castello, R.; Cepeda, M.; Cerminara, G.; Chapon, E.; Chen, Y.; d'Enterria, D.; Dabrowski, A.; Daponte, V.; David, A.; De Gruttola, M.; De Roeck, A.; Di Marco, E.; Dobson, M.; Dorney, B.; du Pree, T.; Dünser, M.; Dupont, N.; Elliott-Peisert, A.; Everaerts, P.; Franzoni, G.; Fulcher, J.; Funk, W.; Gigi, D.; Gill, K.; Glege, F.; Gulhan, D.; Gundacker, S.; Guthoff, M.; Harris, P.; Hegeman, J.; Innocente, V.; Janot, P.; Karacheban, O.; Kieseler, J.; Kirschenmann, H.; Knünz, V.; Kornmayer, A.; Kortelainen, M. J.; Krammer, M.; Lange, C.; Lecoq, P.; Lourenço, C.; Lucchini, M. T.; Malgeri, L.; Mannelli, M.; Martelli, A.; Meijers, F.; Merlin, J. A.; Mersi, S.; Meschi, E.; Milenovic, P.; Moortgat, F.; Mulders, M.; Neugebauer, H.; Orfanelli, S.; Orsini, L.; Pape, L.; Perez, E.; Peruzzi, M.; Petrilli, A.; Petrucciani, G.; Pfeiffer, A.; Pierini, M.; Racz, A.; Reis, T.; Rolandi, G.; Rovere, M.; Sakulin, H.; Schäfer, C.; Schwick, C.; Seidel, M.; Selvaggi, M.; Sharma, A.; Silva, P.; Sphicas, P.; Stakia, A.; Steggemann, J.; Stoye, M.; Tosi, M.; Treille, D.; Triossi, A.; Tsirou, A.; Veckalns, V.; Veres, G. I.; Verweij, M.; Wardle, N.; Zeuner, W. D.; Bertl, W.; Caminada, L.; Deiters, K.; Erdmann, W.; Horisberger, R.; Ingram, Q.; Kaestli, H. C.; Kotlinski, D.; Langenegger, U.; Rohe, T.; Wiederkehr, S. A.; Bachmair, F.; Bäni, L.; Berger, P.; Bianchini, L.; Casal, B.; Dissertori, G.; Dittmar, M.; Donegà, M.; Grab, C.; Heidegger, C.; Hits, D.; Hoss, J.; Kasieczka, G.; Klijnsma, T.; Lustermann, W.; Mangano, B.; Marionneau, M.; Meinhard, M. T.; Meister, D.; Micheli, F.; Musella, P.; Nessi-Tedaldi, F.; Pandolfi, F.; Pata, J.; Pauss, F.; Perrin, G.; Perrozzi, L.; Quittnat, M.; Reichmann, M.; Schönenberger, M.; Shchutska, L.; Tavolaro, V. R.; Theofilatos, K.; Vesterbacka Olsson, M. L.; Wallny, R.; Zhu, D. H.; Aarrestad, T. K.; Amsler, C.; Canelli, M. F.; De Cosa, A.; Del Burgo, R.; Donato, S.; Galloni, C.; Hreus, T.; Kilminster, B.; Ngadiuba, J.; Pinna, D.; Rauco, G.; Robmann, P.; Salerno, D.; Seitz, C.; Takahashi, Y.; Zucchetta, A.; Candelise, V.; Doan, T. H.; Jain, Sh.; Khurana, R.; Kuo, C. M.; Lin, W.; Pozdnyakov, A.; Yu, S. S.; Kumar, Arun; Chang, P.; Chao, Y.; Chen, K. F.; Chen, P. H.; Fiori, F.; Hou, W.-S.; Hsiung, Y.; Liu, Y. F.; Lu, R.-S.; Paganis, E.; Psallidas, A.; Steen, A.; Tsai, J. f.; Asavapibhop, B.; Kovitanggoon, K.; Singh, G.; Srimanobhas, N.; Adiguzel, A.; Boran, F.; Cerci, S.; Damarseckin, S.; Demiroglu, Z. S.; Dozen, C.; Dumanoglu, I.; Girgis, S.; Gokbulut, G.; Guler, Y.; Hos, I.; Kangal, E. E.; Kara, O.; Kayis Topaksu, A.; Kiminsu, U.; Oglakci, M.; Onengut, G.; Ozdemir, K.; Sunar Cerci, D.; Tali, B.; Turkcapar, S.; Zorbakir, I. S.; Zorbilmez, C.; Bilin, B.; Karapinar, G.; Ocalan, K.; Yalvac, M.; Zeyrek, M.; Gülmez, E.; Kaya, M.; Kaya, O.; Tekten, S.; Yetkin, E. A.; Agaras, M. N.; Atay, S.; Cakir, A.; Cankocak, K.; Grynyov, B.; Levchuk, L.; Sorokin, P.; Aggleton, R.; Ball, F.; Beck, L.; Brooke, J. J.; Burns, D.; Clement, E.; Cussans, D.; Davignon, O.; Flacher, H.; Goldstein, J.; Grimes, M.; Heath, G. P.; Heath, H. F.; Jacob, J.; Kreczko, L.; Lucas, C.; Newbold, D. M.; Paramesvaran, S.; Poll, A.; Sakuma, T.; Seif El Nasr-storey, S.; Smith, D.; Smith, V. J.; Bell, K. W.; Belyaev, A.; Brew, C.; Brown, R. M.; Calligaris, L.; Cieri, D.; Cockerill, D. J. A.; Coughlan, J. A.; Harder, K.; Harper, S.; Olaiya, E.; Petyt, D.; Shepherd-Themistocleous, C. H.; Thea, A.; Tomalin, I. R.; Williams, T.; Auzinger, G.; Bainbridge, R.; Breeze, S.; Buchmuller, O.; Bundock, A.; Casasso, S.; Citron, M.; Colling, D.; Corpe, L.; Dauncey, P.; Davies, G.; De Wit, A.; Della Negra, M.; Di Maria, R.; Elwood, A.; Haddad, Y.; Hall, G.; Iles, G.; James, T.; Lane, R.; Laner, C.; Lyons, L.; Magnan, A.-M.; Malik, S.; Mastrolorenzo, L.; Matsushita, T.; Nash, J.; Nikitenko, A.; Palladino, V.; Pesaresi, M.; Raymond, D. M.; Richards, A.; Rose, A.; Scott, E.; Seez, C.; Shtipliyski, A.; Summers, S.; Tapper, A.; Uchida, K.; Vazquez Acosta, M.; Virdee, T.; Winterbottom, D.; Wright, J.; Zenz, S. C.; Cole, J. E.; Hobson, P. R.; Khan, A.; Kyberd, P.; Reid, I. D.; Symonds, P.; Teodorescu, L.; Turner, M.; Borzou, A.; Call, K.; Dittmann, J.; Hatakeyama, K.; Liu, H.; Pastika, N.; Smith, C.; Bartek, R.; Dominguez, A.; Buccilli, A.; Cooper, S. I.; Henderson, C.; Rumerio, P.; West, C.; Arcaro, D.; Avetisyan, A.; Bose, T.; Gastler, D.; Rankin, D.; Richardson, C.; Rohlf, J.; Sulak, L.; Zou, D.; Benelli, G.; Cutts, D.; Garabedian, A.; Hakala, J.; Heintz, U.; Hogan, J. M.; Kwok, K. H. M.; Laird, E.; Landsberg, G.; Mao, Z.; Narain, M.; Pazzini, J.; Piperov, S.; Sagir, S.; Syarif, R.; Yu, D.; Band, R.; Brainerd, C.; Burns, D.; Calderon De La Barca Sanchez, M.; Chertok, M.; Conway, J.; Conway, R.; Cox, P. T.; Erbacher, R.; Flores, C.; Funk, G.; Gardner, M.; Ko, W.; Lander, R.; Mclean, C.; Mulhearn, M.; Pellett, D.; Pilot, J.; Shalhout, S.; Shi, M.; Smith, J.; Squires, M.; Stolp, D.; Tos, K.; Tripathi, M.; Wang, Z.; Bachtis, M.; Bravo, C.; Cousins, R.; Dasgupta, A.; Florent, A.; Hauser, J.; Ignatenko, M.; Mccoll, N.; Saltzberg, D.; Schnaible, C.; Valuev, V.; Bouvier, E.; Burt, K.; Clare, R.; Ellison, J.; Gary, J. W.; Ghiasi Shirazi, S. M. A.; Hanson, G.; Heilman, J.; Jandir, P.; Kennedy, E.; Lacroix, F.; Long, O. R.; Olmedo Negrete, M.; Paneva, M. I.; Shrinivas, A.; Si, W.; Wang, L.; Wei, H.; Wimpenny, S.; Yates, B. R.; Branson, J. G.; Cittolin, S.; Derdzinski, M.; Gerosa, R.; Hashemi, B.; Holzner, A.; Klein, D.; Kole, G.; Krutelyov, V.; Letts, J.; Macneill, I.; Masciovecchio, M.; Olivito, D.; Padhi, S.; Pieri, M.; Sani, M.; Sharma, V.; Simon, S.; Tadel, M.; Vartak, A.; Wasserbaech, S.; Wood, J.; Würthwein, F.; Yagil, A.; Zevi Della Porta, G.; Amin, N.; Bhandari, R.; Bradmiller-Feld, J.; Campagnari, C.; Dishaw, A.; Dutta, V.; Franco Sevilla, M.; George, C.; Golf, F.; Gouskos, L.; Gran, J.; Heller, R.; Incandela, J.; Mullin, S. D.; Ovcharova, A.; Qu, H.; Richman, J.; Stuart, D.; Suarez, I.; Yoo, J.; Anderson, D.; Bendavid, J.; Bornheim, A.; Lawhorn, J. M.; Newman, H. B.; Nguyen, T.; Pena, C.; Spiropulu, M.; Vlimant, J. R.; Xie, S.; Zhang, Z.; Zhu, R. Y.; Andrews, M. B.; Ferguson, T.; Mudholkar, T.; Paulini, M.; Russ, J.; Sun, M.; Vogel, H.; Vorobiev, I.; Weinberg, M.; Cumalat, J. P.; Ford, W. T.; Jensen, F.; Johnson, A.; Krohn, M.; Leontsinis, S.; Mulholland, T.; Stenson, K.; Wagner, S. R.; Alexander, J.; Chaves, J.; Chu, J.; Dittmer, S.; Mcdermott, K.; Mirman, N.; Patterson, J. R.; Rinkevicius, A.; Ryd, A.; Skinnari, L.; Soffi, L.; Tan, S. M.; Tao, Z.; Thom, J.; Tucker, J.; Wittich, P.; Zientek, M.; Abdullin, S.; Albrow, M.; Apollinari, G.; Apresyan, A.; Apyan, A.; Banerjee, S.; Bauerdick, L. A. T.; Beretvas, A.; Berryhill, J.; Bhat, P. C.; Bolla, G.; Burkett, K.; Butler, J. N.; Canepa, A.; Cerati, G. B.; Cheung, H. W. K.; Chlebana, F.; Cremonesi, M.; Duarte, J.; Elvira, V. D.; Freeman, J.; Gecse, Z.; Gottschalk, E.; Gray, L.; Green, D.; Grünendahl, S.; Gutsche, O.; Harris, R. M.; Hasegawa, S.; Hirschauer, J.; Hu, Z.; Jayatilaka, B.; Jindariani, S.; Johnson, M.; Joshi, U.; Klima, B.; Kreis, B.; Lammel, S.; Lincoln, D.; Lipton, R.; Liu, M.; Liu, T.; Lopes De Sá, R.; Lykken, J.; Maeshima, K.; Magini, N.; Marraffino, J. M.; Maruyama, S.; Mason, D.; McBride, P.; Merkel, P.; Mrenna, S.; Nahn, S.; O'Dell, V.; Pedro, K.; Prokofyev, O.; Rakness, G.; Ristori, L.; Schneider, B.; Sexton-Kennedy, E.; Soha, A.; Spalding, W. J.; Spiegel, L.; Stoynev, S.; Strait, J.; Strobbe, N.; Taylor, L.; Tkaczyk, S.; Tran, N. V.; Uplegger, L.; Vaandering, E. W.; Vernieri, C.; Verzocchi, M.; Vidal, R.; Wang, M.; Weber, H. A.; Whitbeck, A.; Acosta, D.; Avery, P.; Bortignon, P.; Bourilkov, D.; Brinkerhoff, A.; Carnes, A.; Carver, M.; Curry, D.; Field, R. D.; Furic, I. K.; Konigsberg, J.; Korytov, A.; Kotov, K.; Ma, P.; Matchev, K.; Mei, H.; Mitselmakher, G.; Rank, D.; Sperka, D.; Terentyev, N.; Thomas, L.; Wang, J.; Wang, S.; Yelton, J.; Joshi, Y. R.; Linn, S.; Markowitz, P.; Rodriguez, J. L.; Ackert, A.; Adams, T.; Askew, A.; Hagopian, S.; Hagopian, V.; Johnson, K. F.; Kolberg, T.; Martinez, G.; Perry, T.; Prosper, H.; Saha, A.; Santra, A.; Yohay, R.; Baarmand, M. M.; Bhopatkar, V.; Colafranceschi, S.; Hohlmann, M.; Noonan, D.; Roy, T.; Yumiceva, F.; Adams, M. R.; Apanasevich, L.; Berry, D.; Betts, R. R.; Cavanaugh, R.; Chen, X.; Evdokimov, O.; Gerber, C. E.; Hangal, D. A.; Hofman, D. J.; Jung, K.; Kamin, J.; Sandoval Gonzalez, I. D.; Tonjes, M. B.; Trauger, H.; Varelas, N.; Wang, H.; Wu, Z.; Zhang, J.; Bilki, B.; Clarida, W.; Dilsiz, K.; Durgut, S.; Gandrajula, R. P.; Haytmyradov, M.; Khristenko, V.; Merlo, J.-P.; Mermerkaya, H.; Mestvirishvili, A.; Moeller, A.; Nachtman, J.; Ogul, H.; Onel, Y.; Ozok, F.; Penzo, A.; Snyder, C.; Tiras, E.; Wetzel, J.; Yi, K.; Blumenfeld, B.; Cocoros, A.; Eminizer, N.; Fehling, D.; Feng, L.; Gritsan, A. V.; Maksimovic, P.; Roskes, J.; Sarica, U.; Swartz, M.; Xiao, M.; You, C.; Al-bataineh, A.; Baringer, P.; Bean, A.; Boren, S.; Bowen, J.; Castle, J.; Khalil, S.; Kropivnitskaya, A.; Majumder, D.; Mcbrayer, W.; Murray, M.; Royon, C.; Sanders, S.; Schmitz, E.; Stringer, R.; Tapia Takaki, J. D.; Wang, Q.; Ivanov, A.; Kaadze, K.; Maravin, Y.; Mohammadi, A.; Saini, L. K.; Skhirtladze, N.; Toda, S.; Rebassoo, F.; Wright, D.; Anelli, C.; Baden, A.; Baron, O.; Belloni, A.; Calvert, B.; Eno, S. C.; Ferraioli, C.; Hadley, N. J.; Jabeen, S.; Jeng, G. Y.; Kellogg, R. G.; Kunkle, J.; Mignerey, A. C.; Ricci-Tam, F.; Shin, Y. H.; Skuja, A.; Tonwar, S. C.; Abercrombie, D.; Allen, B.; Azzolini, V.; Barbieri, R.; Baty, A.; Bi, R.; Brandt, S.; Busza, W.; Cali, I. A.; D'Alfonso, M.; Demiragli, Z.; Gomez Ceballos, G.; Goncharov, M.; Hsu, D.; Iiyama, Y.; Innocenti, G. M.; Klute, M.; Kovalskyi, D.; Lai, Y. S.; Lee, Y.-J.; Levin, A.; Luckey, P. D.; Maier, B.; Marini, A. C.; Mcginn, C.; Mironov, C.; Narayanan, S.; Niu, X.; Paus, C.; Roland, C.; Roland, G.; Salfeld-Nebgen, J.; Stephans, G. S. F.; Tatar, K.; Velicanu, D.; Wang, J.; Wang, T. W.; Wyslouch, B.; Benvenuti, A. C.; Chatterjee, R. M.; Evans, A.; Hansen, P.; Kalafut, S.; Kubota, Y.; Lesko, Z.; Mans, J.; Nourbakhsh, S.; Ruckstuhl, N.; Rusack, R.; Turkewitz, J.; Acosta, J. G.; Oliveros, S.; Avdeeva, E.; Bloom, K.; Claes, D. R.; Fangmeier, C.; Gonzalez Suarez, R.; Kamalieddin, R.; Kravchenko, I.; Monroy, J.; Siado, J. E.; Snow, G. R.; Stieger, B.; Alyari, M.; Dolen, J.; Godshalk, A.; Harrington, C.; Iashvili, I.; Nguyen, D.; Parker, A.; Rappoccio, S.; Roozbahani, B.; Alverson, G.; Barberis, E.; Hortiangtham, A.; Massironi, A.; Morse, D. M.; Nash, D.; Orimoto, T.; Teixeira De Lima, R.; Trocino, D.; Wood, D.; Bhattacharya, S.; Charaf, O.; Hahn, K. A.; Mucia, N.; Odell, N.; Pollack, B.; Schmitt, M. H.; Sung, K.; Trovato, M.; Velasco, M.; Dev, N.; Hildreth, M.; Hurtado Anampa, K.; Jessop, C.; Karmgard, D. J.; Kellams, N.; Lannon, K.; Loukas, N.; Marinelli, N.; Meng, F.; Mueller, C.; Musienko, Y.; Planer, M.; Reinsvold, A.; Ruchti, R.; Smith, G.; Taroni, S.; Wayne, M.; Wolf, M.; Woodard, A.; Alimena, J.; Antonelli, L.; Bylsma, B.; Durkin, L. S.; Flowers, S.; Francis, B.; Hart, A.; Hill, C.; Ji, W.; Liu, B.; Luo, W.; Puigh, D.; Winer, B. L.; Wulsin, H. W.; Benaglia, A.; Cooperstein, S.; Driga, O.; Elmer, P.; Hardenbrook, J.; Hebda, P.; Higginbotham, S.; Lange, D.; Luo, J.; Marlow, D.; Mei, K.; Ojalvo, I.; Olsen, J.; Palmer, C.; Piroué, P.; Stickland, D.; Tully, C.; Malik, S.; Norberg, S.; Barker, A.; Barnes, V. E.; Das, S.; Folgueras, S.; Gutay, L.; Jha, M. K.; Jones, M.; Jung, A. W.; Khatiwada, A.; Miller, D. H.; Neumeister, N.; Peng, C. C.; Schulte, J. F.; Sun, J.; Wang, F.; Xie, W.; Cheng, T.; Parashar, N.; Stupak, J.; Adair, A.; Akgun, B.; Chen, Z.; Ecklund, K. M.; Geurts, F. J. M.; Guilbaud, M.; Li, W.; Michlin, B.; Northup, M.; Padley, B. P.; Roberts, J.; Rorie, J.; Tu, Z.; Zabel, J.; Bodek, A.; de Barbaro, P.; Demina, R.; Duh, Y. t.; Ferbel, T.; Galanti, M.; Garcia-Bellido, A.; Han, J.; Hindrichs, O.; Khukhunaishvili, A.; Lo, K. H.; Tan, P.; Verzetti, M.; Ciesielski, R.; Goulianos, K.; Mesropian, C.; Agapitos, A.; Chou, J. P.; Christos, M.; Feigelis, K.; Gershtein, Y.; Gómez Espinosa, T. A.; Halkiadakis, E.; Heindl, M.; Hughes, E.; Kaplan, S.; Kunnawalkam Elayavalli, R.; Kyriacou, S.; Lath, A.; Montalvo, R.; Nash, K.; Osherson, M.; Saka, H.; Salur, S.; Schnetzer, S.; Sheffield, D.; Somalwar, S.; Stone, R.; Thomas, S.; Thomassen, P.; Walker, M.; Zhou, B.; Delannoy, A. G.; Foerster, M.; Heideman, J.; Riley, G.; Rose, K.; Spanier, S.; Thapa, K.; Bouhali, O.; Castaneda Hernandez, A.; Celik, A.; Dalchenko, M.; De Mattia, M.; Delgado, A.; Dildick, S.; Eusebi, R.; Gilmore, J.; Huang, T.; Kamon, T.; Mueller, R.; Pakhotin, Y.; Patel, R.; Perloff, A.; Perniè, L.; Rathjens, D.; Safonov, A.; Tatarinov, A.; Ulmer, K. A.; Akchurin, N.; Damgov, J.; De Guio, F.; Dudero, P. R.; Faulkner, J.; Gurpinar, E.; Kunori, S.; Lamichhane, K.; Lee, S. W.; Libeiro, T.; Peltola, T.; Undleeb, S.; Volobouev, I.; Wang, Z.; Greene, S.; Gurrola, A.; Janjam, R.; Johns, W.; Maguire, C.; Melo, A.; Ni, H.; Sheldon, P.; Tuo, S.; Velkovska, J.; Xu, Q.; Arenton, M. W.; Barria, P.; Cox, B.; Hirosky, R.; Ledovskoy, A.; Li, H.; Neu, C.; Sinthuprasith, T.; Sun, X.; Wang, Y.; Wolfe, E.; Xia, F.; Harr, R.; Karchin, P. E.; Sturdy, J.; Zaleski, S.; Brodski, M.; Buchanan, J.; Caillol, C.; Dasu, S.; Dodd, L.; Duric, S.; Gomber, B.; Grothe, M.; Herndon, M.; Hervé, A.; Hussain, U.; Klabbers, P.; Lanaro, A.; Levine, A.; Long, K.; Loveless, R.; Pierro, G. A.; Polese, G.; Ruggles, T.; Savin, A.; Smith, N.; Smith, W. H.; Taylor, D.; Woods, N.; CMS Collaboration

2017-12-01

A search for a signal consistent with the type-III seesaw mechanism in events with three or more electrons or muons is presented. The data sample consists of proton-proton collisions at √{s }=13 TeV collected by the CMS experiment at the LHC in 2016 and corresponds to an integrated luminosity of 35.9 fb-1 . Selection criteria based on the number of leptons and the invariant mass of oppositely charged lepton pairs are used to distinguish the signal from the standard model background. The observations are consistent with the expectations from standard model processes. The results are used to place limits on the production of heavy fermions of the type-III seesaw model as a function of the branching ratio to each lepton flavor. In the scenario of equal branching fractions to each lepton flavor, heavy fermions with masses below 840 GeV are excluded. This is the most sensitive probe to date of the type-III seesaw mechanism.

DOE Office of Scientific and Technical Information (OSTI.GOV)

Volkas, R. R.; Foot, R.; He, X.

The universal QCD color theory is extended to an SU(3)/sub 1//direct product/SU(3)/sub 2//direct product/SU(3)/sub 3/ gauge theory, where quarks of the /ital i/th generation transform as triplets under SU(3)/sub /ital i// and singlets under the other two factors. The usual color group is then identified with the diagonal subgroup, which remains exact after symmetry breaking. The gauge bosons associated with the 16 broken generators then form two massive octets under ordinary color. The interactions between quarks and these heavy gluonlike particles are explicitly nonuniversal and thus an exploration of their physical implications allows us to shed light on the fundamentalmore » issue of strong-interaction universality. Nonuniversality and weak flavor mixing are shown to generate heavy-gluon-induced flavor-changing neutral currents. The phenomenology of these processes is studied, as they provide the major experimental constraint on the extended theory. Three symmetry-breaking scenarios are presented. The first has color breaking occurring at the weak scale, while the second and third divorce the two scales. The third model has the interesting feature of radiatively induced off-diagonal Kobayashi-Maskawa matrix elements.« less

Search for Evidence of the Type-III Seesaw Mechanism in Multilepton Final States in Proton-Proton Collisions at s = 13 TeV

DOE PAGES

Sirunyan, A. M.; Tumasyan, A.; Adam, W.; ...

2017-12-01

A search for a signal consistent with the type-III seesaw mechanism in events with three or more electrons or muons is presented. The data sample consists of proton-proton collisions at √s = 13 TeV collected by the CMS experiment at the LHC in 2016 and corresponds to an integrated luminosity of 35.9 fb -1. Selection criteria based on the number of leptons and the invariant mass of oppositely charged lepton pairs are used to distinguish the signal from the standard model background. The observations are consistent with the expectations from standard model processes. The results are used to place limitsmore » on the production of heavy fermions of the type-III seesaw model as a function of the branching ratio to each lepton flavor. In the scenario of equal branching fractions to each lepton flavor, heavy fermions with masses below 840 GeV are excluded. Furthermore, this is the most sensitive probe to date of the type-III seesaw mechanism.« less

Search for Evidence of the Type-III Seesaw Mechanism in Multilepton Final States in Proton-Proton Collisions at sqrt[s]=13  TeV.

PubMed

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2017-12-01

A search for a signal consistent with the type-III seesaw mechanism in events with three or more electrons or muons is presented. The data sample consists of proton-proton collisions at sqrt[s]=13  TeV collected by the CMS experiment at the LHC in 2016 and corresponds to an integrated luminosity of 35.9  fb^{-1}. Selection criteria based on the number of leptons and the invariant mass of oppositely charged lepton pairs are used to distinguish the signal from the standard model background. The observations are consistent with the expectations from standard model processes. The results are used to place limits on the production of heavy fermions of the type-III seesaw model as a function of the branching ratio to each lepton flavor. In the scenario of equal branching fractions to each lepton flavor, heavy fermions with masses below 840 GeV are excluded. This is the most sensitive probe to date of the type-III seesaw mechanism.

Flavor-singlet spectrum in multi-flavor QCD

NASA Astrophysics Data System (ADS)

Aoki, Yasumichi; Aoyama, Tatsumi; Bennett, Ed; Kurachi, Masafumi; Maskawa, Toshihide; Miura, Kohtaroh; Nagai, Kei-ichi; Ohki, Hiroshi; Rinaldi, Enrico; Shibata, Akihiro; Yamawaki, Koichi; Yamazaki, Takeshi

2018-03-01

Studying SU(3) gauge theories with increasing number of light fermions is relevant both for understanding the strong dynamics of QCD and for constructing strongly interacting extensions of the Standard Model (e.g. UV completions of composite Higgs models). In order to contrast these many-flavors strongly interacting theories with QCD, we study the flavor-singlet spectrum as an interesting probe. In fact, some composite Higgs models require the Higgs boson to be the lightest flavor-singlet scalar in the spectrum of a strongly interacting new sector with a well defined hierarchy with the rest of the states. Moreover, introducing many light flavors at fixed number of colors can influence the dynamics of the lightest flavor-singlet pseudoscalar. We present the on-going study of these flavor-singlet channels using multiple interpolating operators on high-statistics ensembles generated by the LatKMI collaboration and we compare results with available data obtained by the Lattice Strong Dynamics collaboration. For the theory with 8 flavors, the two collaborations have generated configurations that complement each others with the aim to tackle the massless limit using the largest possible volumes.

Flavor-singlet spectrum in multi-flavor QCD

DOE Office of Scientific and Technical Information (OSTI.GOV)

Aoki, Yasamichi; Rinaldi, Enrico

2017-06-18

Studying SU(3) gauge theories with increasing number of light fermions is relevant both for understanding the strong dynamics of QCD and for constructing strongly interacting extensions of the Standard Model (e.g. UV completions of composite Higgs models). In order to contrast these many-flavors strongly interacting theories with QCD, we study the flavor-singlet spectrum as an interesting probe. In fact, some composite Higgs models require the Higgs boson to be the lightest flavor-singlet scalar in the spectrum of a strongly interacting new sector with a well defined hierarchy with the rest of the states. Moreover, introducing many light flavors at fixedmore » number of colors can influence the dynamics of the lightest flavor-singlet pseudoscalar. We present the on-going study of these flavor-singlet channels using multiple interpolating operators on high-statistics ensembles generated by the LatKMI collaboration and we compare results with available data obtained by the Lattice Strong Dynamics collaboration. For the theory with 8 flavors, the two collaborations have generated configurations that complement each others with the aim to tackle the massless limit using the largest possible volumes.« less

Study of production and pyrolysis characteristics of sweet orange flavor-β-cyclodextrin inclusion complex.

PubMed

Zhu, Guangyong; Xiao, Zuobing; Zhou, Rujun; Zhu, Yalun

2014-05-25

Flavor plays an important role and has been widely used in foods. Encapsulation can prevent the loss of volatile aromatic ingredients, provide protection and enhance the stability of the flavor. Kinetic and thermodynamic parameters are helpful in understanding the mechanism of molecular recognition between hosts and guests. This work focused on the study of production of a sweet orange flavor-β-cyclodextrin (CD) inclusion complex, and investigated the combination of flavor and β-CD by thermogravimetric analysis. Pyrolysis characteristics, kinetic and thermodynamic parameters of the flavor-β-CD inclusion complex were determined. The results showed that the flavor-β-CD inclusion complexes can form large aggregates in water. During thermal degradation of blank β-CD and flavor-β-CD inclusion complex, three main stages can be distinguished. The thermogravimetric (TG) curve of blank β-CD shows a leveling-off from room temperature to 250°C, while the TG curve of flavor-β-CD inclusion complex is downward sloping in this temperature range. Copyright © 2014 Elsevier Ltd. All rights reserved.

The “Natural” vs. “Natural Flavors” Conflict in Food Labeling: A Regulatory Viewpoint.

PubMed

Goodman, Matthew J

Food branded with a Natural label can be found in any grocery store across the United States. Consumers consider this label to be an important attribute when making a purchasing decision and billions of dollars are spent annually on these products. While many consumers believe Natural foods are healthier, heavy reliance on that assumption is misguided as “Natural” has no formal legal definition—it’s merely defined pursuant to an FDA approved informal policy. Another important health attribute in a consumer’s purchasing decision is the presence of natural flavors in food. However, unlike the term Natural, FDA has promulgated legally binding regulations for natural flavors. These flavors are currently the fourth most common food ingredient listed on food labels. In reality, “natural flavors” are a far cry from what consumers might expect, as they can contain both artificial and synthetic chemicals (often used as processing aids). Nonetheless, without a legally binding Natural regulation, there has been little opportunity to contest the naturalness of natural flavors in the past. Recently, FDA has initiated a notification of request for comments on use of the term Natural, so an attempt to promulgate regulations may be underway. Thus, it is appropriate to consider where natural flavors will fall if binding regulations are set forth. This article looks at the Natural debate, its history, and model regulatory standards worth considering. Within that context, it also provides a critical discussion concerning a misunderstood, yet federally regulated, ingredient that our society so heavily consumes: natural flavors.

Flavor structure of Λ baryons from lattice QCD: From strange to charm quarks

NASA Astrophysics Data System (ADS)

Gubler, Philipp; Takahashi, Toru T.; Oka, Makoto

2016-12-01

We study Λ baryons of spin-parity 1/2± with either a strange or charm valence quark in full 2 +1 flavor lattice QCD. Multiple S U (3 ) singlet and octet operators are employed to generate the desired single baryon states on the lattice. Via the variational method, the couplings of these states to the different operators provide information about the flavor structure of the Λ baryons. We make use of the gauge configurations of the PACS-CS Collaboration and chirally extrapolate the results for the masses and S U (3 ) flavor components to the physical point. We furthermore gradually change the hopping parameter of the heaviest quark from strange to charm to study how the properties of the Λ baryons evolve as a function of the heavy quark mass. It is found that the baryon energy levels increase almost linearly with the quark mass. Meanwhile, the flavor structure of most of the states remains stable, with the exception of the lowest 1/2- state, which changes from a flavor singlet Λ to a Λc state with singlet and octet components of comparable size. Finally, we discuss whether our findings can be interpreted with the help of a simple quark model and find that the negative-parity Λc states can be naturally explained as diquark excitations of the light u and d quarks. On the other hand, the quark-model picture does not appear to be adequate for the negative-parity Λ states, suggesting the importance of other degrees of freedom to describe them.

Flavor Perception in Human Infants: Development and Functional Significance

PubMed Central

Beauchamp, Gary K.; Mennella, Julie A.

2011-01-01

Background Foods people consume impact on their health in many ways. In particular, excess intake of salty, sweet and fatty foods and inadequate intake of fruits and vegetables have been related to many diseases including diabetes, hypertension, cardiovascular disease and some cancers. The flavor of a food determines its acceptability and modulates intake. It is thus critical to understand the factors that influence flavor preferences in humans. Aim: To outline several of the important factors that shape flavor preferences in humans. Methods We review a series of studies, mainly from our laboratories, on the important role of early experiences with flavors on subsequent flavor preference and food intake. Results and Conclusions: Some taste preferences and aversions (e.g. liking for sweet, salty and umami; disliking for bitter) are innately organized, although early experiences can modify their expression. In utero events may impact on later taste and flavor preferences and modulate intake of nutrients. Both before and after birth, humans are exposed to a bewildering variety of flavors that influence subsequent liking and choice. Fetuses are exposed to flavors in amniotic fluid modulating preferences later in life and flavor learning continues after birth. Experience with flavors that are bitter, sour or have umami characteristics, as well as volatile flavors such as carrot and garlic, occurs through flavorings in breast milk, infant formula and early foods. These early experiences mold long-term food and flavor preferences which can impact upon later health. PMID:21389721

B- and D-meson decay constants from three-flavor lattice QCD

DOE Office of Scientific and Technical Information (OSTI.GOV)

Bazavov, A.; et al.

2012-06-01

We calculate the leptonic decay constants of B_{(s)} and D_{(s)} mesons in lattice QCD using staggered light quarks and Fermilab bottom and charm quarks. We compute the heavy-light meson correlation functions on the MILC asqtad-improved staggered gauge configurations which include the effects of three light dynamical sea quarks. We simulate with several values of the light valence- and sea-quark masses (down to ~m_s/10) and at three lattice spacings (a ~ 0.15, 0.12, and 0.09 fm) and extrapolate to the physical up and down quark masses and the continuum using expressions derived in heavy-light meson staggered chiral perturbation theory. We renormalizemore » the heavy-light axial current using a mostly nonperturbative method such that only a small correction to unity must be computed in lattice perturbation theory and higher-order terms are expected to be small. We obtain f_{B^+} = 196.9(8.9) MeV, f_{B_s} = 242.0(9.5) MeV, f_{D^+} = 218.9(11.3) MeV, f_{D_s} = 260.1(10.8) MeV, and the SU(3) flavor-breaking ratios f_{B_s}/f_{B} = 1.229(26) and f_{D_s}/f_{D} = 1.188(25), where the numbers in parentheses are the total statistical and systematic uncertainties added in quadrature.« less

DOE Office of Scientific and Technical Information (OSTI.GOV)

Gajjar, Anant; /Liverpool U.

Measurements of the di-photon cross section have been made in the central region and are found to be in good agreement with NLO QCD predictions. The cross section of events containing a photon and additional heavy flavor jet have also been measured, as well as the ratio of photon + b to photon + c. The statistically limited sample shows good agreement with Leading Order predictions.

Generally Recognized as Safe: Uncertainty Surrounding E-Cigarette Flavoring Safety.

PubMed

Sears, Clara G; Hart, Joy L; Walker, Kandi L; Robertson, Rose Marie

2017-10-23

Despite scientific uncertainty regarding the relative safety of inhaling e-cigarette aerosol and flavorings, some consumers regard the U.S. Food and Drug Administration's "generally recognized as safe" (GRAS) designation as evidence of flavoring safety. In this study, we assessed how college students' perceptions of e-cigarette flavoring safety are related to understanding of the GRAS designation. During spring 2017, an online questionnaire was administered to college students. Chi-square p -values and multivariable logistic regression were employed to compare perceptions among participants considering e-cigarette flavorings as safe and those considering e-cigarette flavorings to be unsafe. The total sample size was 567 participants. Only 22% knew that GRAS designation meant that a product is safe to ingest, not inhale, inject, or use topically. Of participants who considered flavorings to be GRAS, the majority recognized that the designation meant a product is safe to ingest but also considered it safe to inhale. Although scientific uncertainty on the overall safety of flavorings in e-cigarettes remains, health messaging can educate the public about the GRAS designation and its irrelevance to e-cigarette safety.

Effect of e-liquid flavor on electronic cigarette topography and consumption behavior in a 2-week natural environment switching study.

PubMed

Robinson, R J; Hensel, E C; Al-Olayan, A A; Nonnemaker, J M; Lee, Y O

2018-01-01

Electronic Nicotine Delivery Systems (ENDS) offer an alternate means to consume nicotine in a variety of flavored aerosols. Data are needed to better understand the impact of flavors on use behavior. A natural environment observational study was conducted on experienced ENDS users to measure the effect of e-liquid flavor on topography and consumption behavior. The RIT wPUMTM monitor was used to record to record the date and time and puff topography (flow rate, volume, duration) for every puff taken by N = 34 participants over the course of two weeks. All participants used tobacco flavor for one week, and either berry or menthol flavor for one week. Results provide strong evidence that flavor affects the topography behaviors of mean puff flow rate and mean puff volume, and there is insufficient evidence to support an influence of flavor on mean puff duration and mean puff interval. There was insufficient evidence, due to the low power associated with the limited number of observation days, to establish a relationship between flavor and cumulative consumption behavior. While the results indicate that an effect may be evident, additional observation days are required to establish significance.

Effect of e-liquid flavor on electronic cigarette topography and consumption behavior in a 2-week natural environment switching study

PubMed Central

al-Olayan, A. A.; Nonnemaker, J. M.; Lee, Y. O.

2018-01-01

Electronic Nicotine Delivery Systems (ENDS) offer an alternate means to consume nicotine in a variety of flavored aerosols. Data are needed to better understand the impact of flavors on use behavior. A natural environment observational study was conducted on experienced ENDS users to measure the effect of e-liquid flavor on topography and consumption behavior. The RIT wPUMTM monitor was used to record to record the date and time and puff topography (flow rate, volume, duration) for every puff taken by N = 34 participants over the course of two weeks. All participants used tobacco flavor for one week, and either berry or menthol flavor for one week. Results provide strong evidence that flavor affects the topography behaviors of mean puff flow rate and mean puff volume, and there is insufficient evidence to support an influence of flavor on mean puff duration and mean puff interval. There was insufficient evidence, due to the low power associated with the limited number of observation days, to establish a relationship between flavor and cumulative consumption behavior. While the results indicate that an effect may be evident, additional observation days are required to establish significance. PMID:29718974

Higher Order Heavy Quark Corrections to Deep-Inelastic Scattering

NASA Astrophysics Data System (ADS)

Blümlein, Johannes; DeFreitas, Abilio; Schneider, Carsten

2015-04-01

The 3-loop heavy flavor corrections to deep-inelastic scattering are essential for consistent next-to-next-to-leading order QCD analyses. We report on the present status of the calculation of these corrections at large virtualities Q2. We also describe a series of mathematical, computer-algebraic and combinatorial methods and special function spaces, needed to perform these calculations. Finally, we briefly discuss the status of measuring αs (MZ), the charm quark mass mc, and the parton distribution functions at next-to-next-to-leading order from the world precision data on deep-inelastic scattering.

The Sudbury Neutrino Observatory

DOE PAGES

Bellerive, Alain; Klein, J. R.; McDonald, A. B.; ...

2016-04-27

This review paper provides a summary of the published results of the Sudbury Neutrino Observatory (SNO) experiment that was carried out by an international scientific collaboration with data collected during the period from 1999 to 2006. By using heavy water as a detection medium, the SNO experiment demonstrated clearly that solar electron neutrinos from 8B decay in the solar core change into other active neutrino flavors in transit to Earth. The reaction on deuterium that has equal sensitivity to all active neutrino flavors also provides a very accurate measure of the initial solar flux for comparison with solar models. Thismore » review summarizes the results from three phases of solar neutrino detection as well as other physics results obtained from analyses of the SNO data.« less

R(K(*)) from dark matter exchange

NASA Astrophysics Data System (ADS)

Cline, James M.; Cornell, Jonathan M.

2018-07-01

Hints of lepton flavor violation have been observed by LHCb in the rate of the decay B → Kμ+μ- relative to that of B → Ke+e-. This can be explained by new scalars and fermions which couple to standard model particles and contribute to these processes at loop level. We explore a simple model of this kind, in which one of the new fermions is a dark matter candidate, while the other is a heavy vector-like quark and the scalar is an inert Higgs doublet. We explore the constraints on this model from flavor observables, dark matter direct detection, and LHC run II searches, and find that, while currently viable, this scenario will be directly tested by future experiments.

Whole grain rice flavor asssociated with assorted bran colors

USDA-ARS?s Scientific Manuscript database

Recognition of the health benefits of whole grain and pigmented bran rice has resulted in their increased consumption. The bran contributes fiber, minerals, vitamins, and an array of phytonutrients to the diet. Understanding flavor differences arising from bran pigmentation helps consumers choose ...

Decay constants $$f_B$$ and $$f_{B_s}$$ and quark masses $$m_b$$ and $$m_c$$ from HISQ simulations

DOE Office of Scientific and Technical Information (OSTI.GOV)

Komijani, J.; et al.

2016-11-22

We present a progress report on our calculation of the decay constantsmore » $$f_B$$ and $$f_{B_s}$$ from lattice-QCD simulations with highly-improved staggered quarks. Simulations are carried out with several heavy valence-quark masses on $(2+1+1)$-flavor ensembles that include charm sea quarks. We include data at six lattice spacings and several light sea-quark masses, including an approximately physical-mass ensemble at all but the smallest lattice spacing, 0.03 fm. This range of parameters provides excellent control of the continuum extrapolation to zero lattice spacing and of heavy-quark discretization errors. Finally, using the heavy-quark effective theory expansion we present a method of extracting from the same correlation functions the charm- and bottom-quark masses as well as some low-energy constants appearing in the heavy-quark expansion.« less

Protection of active aroma compound against moisture and oxygen by encapsulation in biopolymeric emulsion-based edible films.

PubMed

Hambleton, Alicia; Debeaufort, Frédéric; Beney, Laurent; Karbowiak, Thomas; Voilley, Andrée

2008-03-01

Edible films made of iota-carrageenans display interesting advantages: good mechanical properties, stabilization of emulsions, and reduction of oxygen transfers. Moreover, the addition of lipids to iota-carrageenan-based films to form emulsified films decreases the transfer of water vapor and can be considered to encapsulate active molecules as flavors. The aim of this study was to better understand the influence of the composition and the structure of the carrageenan-based film matrices on its barrier properties and thus on its capacity to encapsulate and to protect active substances encapsulated. Granulometry, differential scanning calorimetry, and Fourier transform infrared spectroscopy characterizations of films with or without flavor and/or fat showed that the flavor compound modifies the film structure because of interactions with the iota-carrageenan chains. The study of the water vapor permeability (WVP), realized at 25 and 35 degrees C and for three relative humidity differentials (30-100%, 30-84%, 30-75%), showed that the flavor compound increases significantly the WVP, especially for the weaker gradients, but has no effect on the oxygen permeability. This study brings new understanding of the role of carrageenan as a film matrix and on its capacity to protect encapsulated flavors.

Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization.

PubMed

Jo, Y; Benoist, D M; Barbano, D M; Drake, M A

2018-05-01

Typical high-temperature, short-time (HTST) pasteurization encompasses a lower heat treatment and shorter refrigerated shelf life compared with ultra-pasteurization (UP) achieved by direct steam injection (DSI-UP) or indirect heat (IND-UP). A greater understanding of the effect of different heat treatments on flavor and flavor chemistry of milk is required to characterize, understand, and identify the sources of flavors. The objective of this study was to determine the differences in the flavor and volatile compound profiles of milk subjected to HTST, DSI-UP, or IND-UP using sensory and instrumental techniques. Raw skim and raw standardized 2% fat milks (50 L each) were processed in triplicate and pasteurized at 78°C for 15 s (HTST) or 140°C for 2.3 s by DSI-UP or IND-UP. Milks were cooled and stored at 4°C, then analyzed at d 0, 3, 7, and 14. Sensory attributes were determined using a trained panel, and aroma active compounds were evaluated by solid-phase micro-extraction or stir bar sorptive extraction followed by gas chromatography-mass spectrometry, gas chromatography-olfactometry, and gas chromatography-triple quad mass spectrometry. The UP milks had distinct cooked and sulfur flavors compared with HTST milks. The HTST milks had less diversity in aroma active compounds compared with UP milks. Flavor intensity of all milks decreased by d 14 of storage. Aroma active compound profiles were affected by heat treatment and storage time in both skim and 2% milk. High-impact aroma active compounds were hydrogen sulfide, dimethyl trisulfide, and methional in DSI-UP and 2 and 3-methylbutanal, furfural, 2-heptanone, 2-acetyl-1-pyrroline, 2-aminoacetophenone, benzaldehyde, and dimethyl sulfide in IND-UP. These results provide a foundation knowledge of the effect of heat treatments on flavor development and differences in sensory quality of UP milks. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Flavor network and the principles of food pairing

NASA Astrophysics Data System (ADS)

Ahn, Yong-Yeol; Ahnert, Sebastian E.; Bagrow, James P.; Barabási, Albert-László

2011-12-01

The cultural diversity of culinary practice, as illustrated by the variety of regional cuisines, raises the question of whether there are any general patterns that determine the ingredient combinations used in food today or principles that transcend individual tastes and recipes. We introduce a flavor network that captures the flavor compounds shared by culinary ingredients. Western cuisines show a tendency to use ingredient pairs that share many flavor compounds, supporting the so-called food pairing hypothesis. By contrast, East Asian cuisines tend to avoid compound sharing ingredients. Given the increasing availability of information on food preparation, our data-driven investigation opens new avenues towards a systematic understanding of culinary practice.

On the light massive flavor dependence of the large order asymptotic behavior and the ambiguity of the pole mass

DOE Office of Scientific and Technical Information (OSTI.GOV)

Hoang, André H.; Lepenik, Christopher; Preisser, Moritz

Here, we provide a systematic renormalization group formalism for the mass effects in the relation of the pole mass m Q pole and short-distance masses such as themore » $$—\\atop{MS}$$ mass $$—\\atop{m}$$ Q of a heavy quark Q, coming from virtual loop insertions of massive quarks lighter than Q. The formalism reflects the constraints from heavy quark symmetry and entails a combined matching and evolution procedure that allows to disentangle and successively integrate out the corrections coming from the lighter massive quarks and the momentum regions between them and to precisely control the large order asymptotic behavior. With the formalism we systematically sum logarithms of ratios of the lighter quark masses and m Q , relate the QCD corrections for different external heavy quarks to each other, predict the O(α$$4\\atop{s}$$) virtual quark mass corrections in the pole-$$—\\atop{MS}$$ mass relation, calculate the pole mass differences for the top, bottom and charm quarks with a precision of around 20 MeV and analyze the decoupling of the lighter massive quark flavors at large orders. The summation of logarithms is most relevant for the top quark pole mass m t pole, where the hierarchy to the bottom and charm quarks is large. We determine the ambiguity of the pole mass for top, bottom and charm quarks in different scenarios with massive or massless bottom and charm quarks in a way consistent with heavy quark symmetry, and we find that it is 250 MeV. The ambiguity is larger than current projections for the precision of top quark mass measurements in the high-luminosity phase of the LHC.« less

Experience from the construction and operation of the STAR PXL detector

NASA Astrophysics Data System (ADS)

Greiner, L.; Anderssen, E. C.; Contin, G.; Schambach, J.; Silber, J.; Stezelberger, T.; Sun, X.; Szelezniak, M.; Vu, C.; Wieman, H. H.; Woodmansee, S.

2015-04-01

A new silicon based vertex detector called the Heavy Flavor Tracker (HFT) was installed at the Soleniodal Tracker At RHIC (STAR) experiment for the Relativistic Heavy Ion Collider (RHIC) 2014 heavy ion run to improve the vertex resolution and extend the measurement capabilities of STAR in the heavy flavor domain. The HFT consists of four concentric cylinders around the STAR interaction point composed of three different silicon detector technologies based on strips, pads and for the first time in an accelerator experiment CMOS monolithic active pixels (MAPS) . The two innermost layers at a radius of 2.8 cm and 8 cm from the beam line are constructed with 400 high resolution MAPS sensors arranged in 10-sensor ladders mounted on 10 thin carbon fiber sectors giving a total silicon area of 0.16 m2. Each sensor consists of a pixel array of nearly 1 million pixels with a pitch of 20.7 μm with column-level discriminators, zero-suppression circuitry and output buffer memory integrated into one silicon die with a sensitive area of ~ 3.8 cm2. The pixel (PXL) detector has a low power dissipation of 170 mW/cm2, which allows air cooling. This results in a global material budget of 0.5% radiation length per layer for detector used in this run. A novel mechanical approach to detector insertion allows for the installation and integration of the pixel sub detector within a 12 hour period during an on-going STAR run. The detector specifications, experience from the construction and operation, lessons learned and initial measurements of the PXL performance in the 200 GeV Au-Au run will be presented.

On the light massive flavor dependence of the large order asymptotic behavior and the ambiguity of the pole mass

DOE PAGES

Hoang, André H.; Lepenik, Christopher; Preisser, Moritz

2017-09-20

Here, we provide a systematic renormalization group formalism for the mass effects in the relation of the pole mass m Q pole and short-distance masses such as themore » $$—\\atop{MS}$$ mass $$—\\atop{m}$$ Q of a heavy quark Q, coming from virtual loop insertions of massive quarks lighter than Q. The formalism reflects the constraints from heavy quark symmetry and entails a combined matching and evolution procedure that allows to disentangle and successively integrate out the corrections coming from the lighter massive quarks and the momentum regions between them and to precisely control the large order asymptotic behavior. With the formalism we systematically sum logarithms of ratios of the lighter quark masses and m Q , relate the QCD corrections for different external heavy quarks to each other, predict the O(α$$4\\atop{s}$$) virtual quark mass corrections in the pole-$$—\\atop{MS}$$ mass relation, calculate the pole mass differences for the top, bottom and charm quarks with a precision of around 20 MeV and analyze the decoupling of the lighter massive quark flavors at large orders. The summation of logarithms is most relevant for the top quark pole mass m t pole, where the hierarchy to the bottom and charm quarks is large. We determine the ambiguity of the pole mass for top, bottom and charm quarks in different scenarios with massive or massless bottom and charm quarks in a way consistent with heavy quark symmetry, and we find that it is 250 MeV. The ambiguity is larger than current projections for the precision of top quark mass measurements in the high-luminosity phase of the LHC.« less

The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review.

PubMed

Hong, Hui; Regenstein, Joe M; Luo, Yongkang

2017-06-13

ATP degradation is one of the most important biochemical changes in the post-mortem muscle of fish and shellfish. This process has long been recognized as an accurate way to evaluate freshness of fish and shellfish product. This review updates and condenses the overall history and recent advances in understanding the role of ATP-related compounds in post-mortem fish and shellfish muscle including a discussion of key analytical methods, their use as a freshness indicator, their roles in flavor enhancement, the factors affecting their transitions, and the possible mechanisms responsible for their impact on flavor and freshness. Moreover, some challenges and future directions for research regarding ATP-related compounds in fish and shellfish flavor and freshness are presented. With increasing consumer demands for fresh products with extended shelf life, understanding the relationships between ATP-related compounds and their involvement in the freshness and umami taste is a prerequisite for assuring the high quality of fish and shellfish.

Physics with a High Intensity Proton Source at Fermilab: Project X Golden Book

DOE Office of Scientific and Technical Information (OSTI.GOV)

Appel, Jeffrey; /Fermilab; Asner, David

2008-02-03

Within the next ten years the Standard Model will likely have to be modified to encompass a wide range of newly discovered phenomena, new elementary particles, new symmetries, and new dynamics. These phenomena will be revealed through experiment with high energy particle accelerators, mainly the LHC. This will represent a revolution in our understanding of nature, and will either bring us closer to an understanding of all phenomena, through existing ideas such as supersymmetry to superstrings, or will cause us to scramble to find new ideas and a new sense of direction. We are thus entering a dramatic and importantmore » time in the quest to understand the fundamental laws of nature and their role in shaping the universe. The energy scales now probed by the Tevatron, of order hundreds of GeV, will soon be subsumed by the LHC and extended up to a few TeV. We expect the unknown structure of the mysterious symmetry breaking of the Standard Model to be revealed. We will then learn the answer to a question that has a fundamental bearing upon our own existence: 'What is the origin of mass?' All modern theories of 'electroweak symmetry breaking' involve many new particles, mainly to provide a 'naturalness' rationale for the weak scale. Supersymmetry (SUSY) represents extra (fermionic) dimensions of space, leading to a doubling of the number of known elementary particles and ushering in many additional new particles and phenomena associated with the various symmetry breaking sectors. The possibility of additional bosonic dimensions of space would likewise usher in an even greater multitude of new states and new phenomena. Alternatively, any new spectroscopy may indicate new principles we have not yet anticipated, and we may see new strong forces and/or a dynamical origin of mass. The wealth of new particles, parameters, CP-phases, and other phenomena carries important implications for precision quark flavor physics experiments that are uniquely sensitive probes of new phenomena. We have already begun to see the enlargement of the Standard Model in the leptonic sector. Neutrino masses and mixing angles, which in the early 1990's were unknown, must now be incorporated into our full description of nature. In a minimal scenario of Majorana masses and mixings amongst the three known left-handed neutrinos, we see a strong hint of a new and very large mass scale, possibly associated with grand unification or the scale of quantum gravity, the Planck mass. We are not yet sure what the proper description of neutrino masses and mixing angles will be. Experiments may reveal additional unexpected particles coupled to the neutrino sector. New phenomena, such as leptonic CP-violation, will be major focal points of our expanding understanding of the lepton sector. There is much to be done with experiment to attack the issues that neutrinos now present. Already, developments in neutrino physics and the possibility of a novel source of CP-violation in the lepton sector have spawned hopes that the cosmic matter-antimatter asymmetry may be explained through leptogenesis. Neutrino physics, together with the search for new energy frontier physics, offers the possibility of experimental handles on the questions of dark matter and dark energy. Without the discovery of new particles in accelerator experiments, the telescope-based cosmological observations of the early universe would remain unexplained puzzles. The process of understanding the laws of physics in greater detail through accelerator-based high energy physics will potentially have incisive impact on our understanding of dark matter and dark energy. Precision flavor physics in both the quark and the lepton sectors offers a window on the sensitive entanglement of beyond-the-Standard-Model physics with rare processes, through quantum loop effects involving known or new states. Flavor physics offers sensitive indirect probes and may be the first place to reveal additional key components of the post-Standard Model physics. The main arenas for quark flavor physics include strange, charm and beauty, hence kaons, D-mesons, B-mesons and heavy baryons. A remarkable historical paradigm for the importance of flavor physics is the well known suppression of flavor-changing neutral currents. The analysis of the K{sub L}-K{sub S} mass difference by Gaillard and Lee, 35 years ago in the Fermilab Theory Group, led to the confirmation of the GIM mechanism and predicted the mass of the charm quark, m{sub c} {approx} 1.5 GeV, definitively and prior to its discovery. This, today, implies an astonishing constraint on SUSY models, e.g., that the down and strange squarks are mass degenerate to 1:10{sup 5}. This, in turn, has spawned a new working hypothesis called 'Minimal Flavor Violation' (MFV). But is MFV really a true principle operating in nature and, if so, where does it come from? Such questions can only be addressed in precision flavor physics experiments.« less

SuperB Simulation Production System

NASA Astrophysics Data System (ADS)

Tomassetti, L.; Bianchi, F.; Ciaschini, V.; Corvo, M.; Del Prete, D.; Di Simone, A.; Donvito, G.; Fella, A.; Franchini, P.; Giacomini, F.; Gianoli, A.; Longo, S.; Luitz, S.; Luppi, E.; Manzali, M.; Pardi, S.; Paolini, A.; Perez, A.; Rama, M.; Russo, G.; Santeramo, B.; Stroili, R.

2012-12-01

The SuperB asymmetric e+e- collider and detector to be built at the newly founded Nicola Cabibbo Lab will provide a uniquely sensitive probe of New Physics in the flavor sector of the Standard Model. Studying minute effects in the heavy quark and heavy lepton sectors requires a data sample of 75 ab-1 and a peak luminosity of 1036 cm-2 s-1. The SuperB Computing group is working on developing a simulation production framework capable to satisfy the experiment needs. It provides access to distributed resources in order to support both the detector design definition and its performance evaluation studies. During last year the framework has evolved from the point of view of job workflow, Grid services interfaces and technologies adoption. A complete code refactoring and sub-component language porting now permits the framework to sustain distributed production involving resources from two continents and Grid Flavors. In this paper we will report a complete description of the production system status of the art, its evolution and its integration with Grid services; in particular, we will focus on the utilization of new Grid component features as in LB and WMS version 3. Results from the last official SuperB production cycle will be reported.

Search for a Heavy Particle Decaying into an Electron and a Muon with the ATLAS Detector in s = 7     TeV p p collisions at the LHC

DOE PAGES

Aad, G; Abbott, B.; Abdallah, J; ...

2011-06-22

This Letter presents the first search for a heavy particle decaying into an e ±μ ∓ final state in √s=7  TeV pp collisions at the LHC. The data were recorded by the ATLAS detector during 2010 and correspond to a total integrated luminosity of 35  pb⁻¹. No excess above the standard model background expectation is observed. Exclusions at 95% confidence level are placed on two representative models. In an R-parity violating supersymmetric model, tau sneutrinos with a mass below 0.75 TeV are excluded, assuming all R-parity violating couplings are zero except λ′ 311=0.11 and λ 312=0.07. In a lepton flavor violating model,more » a Z′-like vector boson with masses of 0.70–1.00 TeV and corresponding cross sections times branching ratios of 0.175–0.183 pb is excluded. These results extend to higher mass R-parity violating sneutrinos and lepton flavor violating Z’s than previous constraints from the Tevatron.« less

Search for Heavy Neutral Leptons in Events with Three Charged Leptons in Proton-Proton Collisions at sqrt[s]=13  TeV.

PubMed

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Rohe, T; Wiederkehr, S A; Backhaus, M; Bäni, L; Berger, P; Casal, B; Dissertori, G; Dittmar, M; Donegà, M; Dorfer, C; Grab, C; Heidegger, C; Hits, D; Hoss, J; Klijnsma, T; Lustermann, W; Marionneau, M; Meinhard, M T; Meister, D; Micheli, F; Musella, P; Nessi-Tedaldi, F; Pandolfi, F; Pata, J; Pauss, F; Perrin, G; Perrozzi, L; Quittnat, M; Reichmann, M; Sanz Becerra, D A; Schönenberger, M; Shchutska, L; Tavolaro, V R; Theofilatos, K; Vesterbacka Olsson, M L; Wallny, R; Zhu, D H; Aarrestad, T K; Amsler, C; Brzhechko, D; Canelli, M F; De Cosa, A; Del Burgo, R; Donato, S; Galloni, C; Hreus, T; Kilminster, B; Neutelings, I; Pinna, D; Rauco, G; Robmann, P; Salerno, D; Schweiger, K; Seitz, C; Takahashi, Y; Zucchetta, A; Candelise, V; Chang, Y H; Cheng, K Y; Doan, T H; Jain, Sh; Khurana, R; Kuo, C M; Lin, W; Pozdnyakov, A; Yu, S S; Kumar, Arun; Chang, P; Chao, Y; Chen, K F; Chen, P H; Fiori, F; Hou, W-S; Hsiung, Y; Liu, Y F; Lu, R-S; Paganis, E; Psallidas, A; Steen, A; Tsai, J F; Asavapibhop, B; Kovitanggoon, K; Singh, G; Srimanobhas, N; Bakirci, M N; Bat, A; Boran, F; Damarseckin, S; Demiroglu, Z S; Dozen, C; Eskut, E; Girgis, S; Gokbulut, G; Guler, Y; Hos, I; Kangal, E E; Kara, O; Kiminsu, U; Oglakci, M; Onengut, G; Ozdemir, K; Ozturk, S; Polatoz, A; Sunar Cerci, D; Tok, U G; Turkcapar, S; Zorbakir, I S; Zorbilmez, C; Karapinar, G; Ocalan, K; Yalvac, M; Zeyrek, M; Gülmez, E; Kaya, M; Kaya, O; Tekten, S; Yetkin, E A; Agaras, M N; Atay, S; Cakir, A; Cankocak, K; Komurcu, Y; Grynyov, B; Levchuk, L; Ball, F; Beck, L; Brooke, J J; Burns, D; Clement, E; Cussans, D; Davignon, O; Flacher, H; Goldstein, J; Heath, G P; Heath, H F; Kreczko, L; Newbold, D M; Paramesvaran, S; Sakuma, T; Seif El Nasr-Storey, S; Smith, D; Smith, V J; Bell, K W; Belyaev, A; Brew, C; Brown, R M; Calligaris, L; Cieri, D; Cockerill, D J A; Coughlan, J A; Harder, K; Harper, S; Linacre, J; Olaiya, E; Petyt, D; Shepherd-Themistocleous, C H; Thea, A; Tomalin, I R; Williams, T; Womersley, W J; Auzinger, G; Bainbridge, R; Bloch, P; Borg, J; Breeze, S; Buchmuller, O; Bundock, A; Casasso, S; Colling, D; Corpe, L; Dauncey, P; Davies, G; Della Negra, M; Di Maria, R; Haddad, Y; Hall, G; Iles, G; James, T; Komm, M; Lane, R; Laner, C; Lyons, L; Magnan, A-M; Malik, S; Mastrolorenzo, L; Matsushita, T; Nash, J; Nikitenko, A; Palladino, V; Pesaresi, M; Richards, A; Rose, A; Scott, E; Seez, C; Shtipliyski, A; Strebler, T; Summers, S; Tapper, A; Uchida, K; Vazquez Acosta, M; Virdee, T; Wardle, N; Winterbottom, D; Wright, J; Zenz, S C; Cole, J E; Hobson, P R; Khan, A; Kyberd, P; Morton, A; Reid, I D; Teodorescu, L; Zahid, S; Borzou, A; Call, K; Dittmann, J; Hatakeyama, K; Liu, H; Pastika, N; Smith, C; Bartek, R; Dominguez, A; Buccilli, A; Cooper, S I; Henderson, C; Rumerio, P; West, C; Arcaro, D; Avetisyan, A; Bose, T; Gastler, D; Rankin, D; Richardson, C; Rohlf, J; Sulak, L; Zou, D; Benelli, G; Cutts, D; Hadley, M; Hakala, J; Heintz, U; Hogan, J M; Kwok, K H M; Laird, E; Landsberg, G; Lee, J; Mao, Z; Narain, M; Pazzini, J; Piperov, S; Sagir, S; Syarif, R; Yu, D; Band, R; Brainerd, C; Breedon, R; Burns, D; Calderon De La Barca Sanchez, M; Chertok, M; Conway, J; Conway, R; Cox, P T; Erbacher, R; Flores, C; Funk, G; Ko, W; Lander, R; Mclean, C; Mulhearn, M; Pellett, D; Pilot, J; Shalhout, S; Shi, M; Smith, J; Stolp, D; Taylor, D; Tos, K; Tripathi, M; Wang, Z; Zhang, F; Bachtis, M; Bravo, C; Cousins, R; Dasgupta, A; Florent, A; Hauser, J; Ignatenko, M; Mccoll, N; Regnard, S; Saltzberg, D; Schnaible, C; Valuev, V; Bouvier, E; Burt, K; Clare, R; Ellison, J; Gary, J W; Ghiasi Shirazi, S M A; Hanson, G; Karapostoli, G; Kennedy, E; Lacroix, F; Long, O R; Olmedo Negrete, M; Paneva, M I; Si, W; Wang, L; Wei, H; Wimpenny, S; Yates, B R; Branson, J G; Cittolin, S; Derdzinski, M; Gerosa, R; Gilbert, D; Hashemi, B; Holzner, A; Klein, D; Kole, G; Krutelyov, V; Letts, J; Masciovecchio, M; Olivito, D; Padhi, S; Pieri, M; Sani, M; Sharma, V; Simon, S; Tadel, M; Vartak, A; Wasserbaech, S; Wood, J; Würthwein, F; Yagil, A; Zevi Della Porta, G; Amin, N; Bhandari, R; Bradmiller-Feld, J; Campagnari, C; Citron, M; Dishaw, A; Dutta, V; Franco Sevilla, M; Gouskos, L; Heller, R; Incandela, J; Ovcharova, A; Qu, H; Richman, J; Stuart, D; Suarez, I; Yoo, J; Anderson, D; Bornheim, A; Bunn, J; Lawhorn, J M; Newman, H B; Nguyen, T Q; Pena, C; Spiropulu, M; Vlimant, J R; Wilkinson, R; Xie, S; Zhang, Z; Zhu, R Y; Andrews, M B; Ferguson, T; Mudholkar, T; Paulini, M; Russ, J; Sun, M; Vogel, H; Vorobiev, I; Weinberg, M; Cumalat, J P; Ford, W T; Jensen, F; Johnson, A; Krohn, M; Leontsinis, S; Macdonald, E; Mulholland, T; Stenson, K; Ulmer, K A; Wagner, S R; Alexander, J; Chaves, J; Cheng, Y; Chu, J; Datta, A; Dittmer, S; Mcdermott, K; Mirman, N; Patterson, J R; Quach, D; Rinkevicius, A; Ryd, A; Skinnari, L; Soffi, L; Tan, S M; Tao, Z; Thom, J; Tucker, J; Wittich, P; Zientek, M; Abdullin, S; Albrow, M; Alyari, M; Apollinari, G; Apresyan, A; Apyan, A; Banerjee, S; Bauerdick, L A T; Beretvas, A; Berryhill, J; Bhat, P C; Bolla, G; Burkett, K; Butler, J N; Canepa, A; Cerati, G B; Cheung, H W K; Chlebana, F; Cremonesi, M; Duarte, J; Elvira, V D; Freeman, J; Gecse, Z; Gottschalk, E; Gray, L; Green, D; Grünendahl, S; Gutsche, O; Hanlon, J; Harris, R M; Hasegawa, S; Hirschauer, J; Hu, Z; Jayatilaka, B; Jindariani, S; Johnson, M; Joshi, U; Klima, B; Kreis, B; Lammel, S; Lincoln, D; Lipton, R; Liu, M; Liu, T; Lopes De Sá, R; Lykken, J; Maeshima, K; Magini, N; Marraffino, J M; Mason, D; McBride, P; Merkel, P; Mrenna, S; Nahn, S; O'Dell, V; Pedro, K; Prokofyev, O; Rakness, G; Ristori, L; Savoy-Navarro, A; Schneider, B; Sexton-Kennedy, E; Soha, A; Spalding, W J; Spiegel, L; Stoynev, S; Strait, J; Strobbe, N; Taylor, L; Tkaczyk, S; Tran, N V; Uplegger, L; Vaandering, E W; Vernieri, C; Verzocchi, M; Vidal, R; Wang, M; Weber, H A; Whitbeck, A; Wu, W; Acosta, D; Avery, P; Bortignon, P; Bourilkov, D; Brinkerhoff, A; Carnes, A; Carver, M; Curry, D; Field, R D; Furic, I K; Gleyzer, S V; Joshi, B M; Konigsberg, J; Korytov, A; Kotov, K; Ma, P; Matchev, K; Mei, H; Mitselmakher, G; Shi, K; Sperka, D; Terentyev, N; Thomas, L; Wang, J; Wang, S; Yelton, J; Joshi, Y R; Linn, S; Markowitz, P; Rodriguez, J L; Ackert, A; Adams, T; Askew, A; Hagopian, S; Hagopian, V; Johnson, K F; Kolberg, T; Martinez, G; Perry, T; Prosper, H; Saha, A; Santra, A; Sharma, V; Yohay, R; Baarmand, M M; Bhopatkar, V; Colafranceschi, S; Hohlmann, M; Noonan, D; Roy, T; Yumiceva, F; Adams, M R; Apanasevich, L; Berry, D; Betts, R R; Cavanaugh, R; Chen, X; Evdokimov, O; Gerber, C E; Hangal, D A; Hofman, D J; Jung, K; Kamin, J; Sandoval Gonzalez, I D; Tonjes, M B; Varelas, N; Wang, H; Wu, Z; Zhang, J; Bilki, B; Clarida, W; Dilsiz, K; Durgut, S; Gandrajula, R P; Haytmyradov, M; Khristenko, V; Merlo, J-P; Mermerkaya, H; Mestvirishvili, A; Moeller, A; Nachtman, J; Ogul, H; Onel, Y; Ozok, F; Penzo, A; Snyder, C; Tiras, E; Wetzel, J; Yi, K; Blumenfeld, B; Cocoros, A; Eminizer, N; Fehling, D; Feng, L; Gritsan, A V; Maksimovic, P; Roskes, J; Sarica, U; Swartz, M; Xiao, M; You, C; Al-Bataineh, A; Baringer, P; Bean, A; Boren, S; Bowen, J; Castle, J; Khalil, S; Kropivnitskaya, A; Majumder, D; Mcbrayer, W; Murray, M; Rogan, C; Royon, C; Sanders, S; Schmitz, E; Tapia Takaki, J D; Wang, Q; Ivanov, A; Kaadze, K; Maravin, Y; Mohammadi, A; Saini, L K; Skhirtladze, N; Rebassoo, F; Wright, D; Baden, A; Baron, O; Belloni, A; Eno, S C; Feng, Y; Ferraioli, C; Hadley, N J; Jabeen, S; Jeng, G Y; Kellogg, R G; Kunkle, J; Mignerey, A C; Ricci-Tam, F; Shin, Y H; Skuja, A; Tonwar, S C; Abercrombie, D; Allen, B; Azzolini, V; Barbieri, R; Baty, A; Bauer, G; Bi, R; Brandt, S; Busza, W; Cali, I A; D'Alfonso, M; Demiragli, Z; Gomez Ceballos, G; Goncharov, M; Harris, P; Hsu, D; Hu, M; Iiyama, Y; Innocenti, G M; Klute, M; Kovalskyi, D; Lee, Y-J; Levin, A; Luckey, P D; Maier, B; Marini, A C; Mcginn, C; Mironov, C; Narayanan, S; Niu, X; Paus, C; Roland, C; Roland, G; Salfeld-Nebgen, J; Stephans, G S F; Sumorok, K; Tatar, K; Velicanu, D; Wang, J; Wang, T W; Wyslouch, B; Zhaozhong, S; Benvenuti, A C; Chatterjee, R M; Evans, A; Hansen, P; Kalafut, S; Kubota, Y; Lesko, Z; Mans, J; Nourbakhsh, S; Ruckstuhl, N; Rusack, R; Turkewitz, J; Wadud, M A; Acosta, J G; Oliveros, S; Avdeeva, E; Bloom, K; Claes, D R; Fangmeier, C; Golf, F; Gonzalez Suarez, R; Kamalieddin, R; Kravchenko, I; Monroy, J; Siado, J E; Snow, G R; Stieger, B; Dolen, J; Godshalk, A; Harrington, C; Iashvili, I; Nguyen, D; Parker, A; Rappoccio, S; Roozbahani, B; Alverson, G; Barberis, E; Freer, C; Hortiangtham, A; Massironi, A; Morse, D M; Orimoto, T; Teixeira De Lima, R; Wamorkar, T; Wang, B; Wisecarver, A; Wood, D; Bhattacharya, S; Charaf, O; Hahn, K A; Mucia, N; Odell, N; Schmitt, M H; Sung, K; Trovato, M; Velasco, M; Bucci, R; Dev, N; Hildreth, M; Hurtado Anampa, K; Jessop, C; Karmgard, D J; Kellams, N; Lannon, K; Li, W; Loukas, N; Marinelli, N; Meng, F; Mueller, C; Musienko, Y; Planer, M; Reinsvold, A; Ruchti, R; Siddireddy, P; Smith, G; Taroni, S; Wayne, M; Wightman, A; Wolf, M; Woodard, A; Alimena, J; Antonelli, L; Bylsma, B; Durkin, L S; Flowers, S; Francis, B; Hart, A; Hill, C; Ji, W; Ling, T Y; Luo, W; Winer, B L; Wulsin, H W; Cooperstein, S; Driga, O; Elmer, P; Hardenbrook, J; Hebda, P; Higginbotham, S; Kalogeropoulos, A; Lange, D; Luo, J; Marlow, D; Mei, K; Ojalvo, I; Olsen, J; Palmer, C; Piroué, P; Stickland, D; Tully, C; Malik, S; Norberg, S; Barker, A; Barnes, V E; Das, S; Gutay, L; Jones, M; Jung, A W; Khatiwada, A; Miller, D H; Neumeister, N; Peng, C C; Qiu, H; Schulte, J F; Sun, J; Wang, F; Xiao, R; Xie, W; Cheng, T; Parashar, N; Chen, Z; Ecklund, K M; Freed, S; Geurts, F J M; Guilbaud, M; Kilpatrick, M; Li, W; Michlin, B; Padley, B P; Roberts, J; Rorie, J; Shi, W; Tu, Z; Zabel, J; Zhang, A; Bodek, A; de Barbaro, P; Demina, R; Duh, Y T; Ferbel, T; Galanti, M; Garcia-Bellido, A; Han, J; Hindrichs, O; Khukhunaishvili, A; Lo, K H; Tan, P; Verzetti, M; Ciesielski, R; Goulianos, K; Mesropian, C; Agapitos, A; Chou, J P; Gershtein, Y; Gómez Espinosa, T A; Halkiadakis, E; Heindl, M; Hughes, E; Kaplan, S; Kunnawalkam Elayavalli, R; Kyriacou, S; Lath, A; Montalvo, R; Nash, K; Osherson, M; Saka, H; Salur, S; Schnetzer, S; Sheffield, D; Somalwar, S; Stone, R; Thomas, S; Thomassen, P; Walker, M; Delannoy, A G; Heideman, J; Riley, G; Rose, K; Spanier, S; Thapa, K; Bouhali, O; Castaneda Hernandez, A; Celik, A; Dalchenko, M; De Mattia, M; Delgado, A; Dildick, S; Eusebi, R; Gilmore, J; Huang, T; Kamon, T; Mueller, R; Pakhotin, Y; Patel, R; Perloff, A; Perniè, L; Rathjens, D; Safonov, A; Tatarinov, A; Akchurin, N; Damgov, J; De Guio, F; Dudero, P R; Faulkner, J; Gurpinar, E; Kunori, S; Lamichhane, K; Lee, S W; Mengke, T; Muthumuni, S; Peltola, T; Undleeb, S; Volobouev, I; Wang, Z; Greene, S; Gurrola, A; Janjam, R; Johns, W; Maguire, C; Melo, A; Ni, H; Padeken, K; Sheldon, P; Tuo, S; Velkovska, J; Xu, Q; Arenton, M W; Barria, P; Cox, B; Hirosky, R; Joyce, M; Ledovskoy, A; Li, H; Neu, C; Sinthuprasith, T; Wang, Y; Wolfe, E; Xia, F; Harr, R; Karchin, P E; Poudyal, N; Sturdy, J; Thapa, P; Zaleski, S; Brodski, M; Buchanan, J; Caillol, C; Carlsmith, D; Dasu, S; Dodd, L; Duric, S; Gomber, B; Grothe, M; Herndon, M; Hervé, A; Hussain, U; Klabbers, P; Lanaro, A; Levine, A; Long, K; Loveless, R; Rekovic, V; Ruggles, T; Savin, A; Smith, N; Smith, W H; Woods, N

2018-06-01

A search for a heavy neutral lepton N of Majorana nature decaying into a W boson and a charged lepton is performed using the CMS detector at the LHC. The targeted signature consists of three prompt charged leptons in any flavor combination of electrons and muons. The data were collected in proton-proton collisions at a center-of-mass energy of 13 TeV, with an integrated luminosity of 35.9  fb^{-1}. The search is performed in the N mass range between 1 GeV and 1.2 TeV. The data are found to be consistent with the expected standard model background. Upper limits are set on the values of |V_{eN}|^{2} and |V_{μN}|^{2}, where V_{ℓN} is the matrix element describing the mixing of N with the standard model neutrino of flavor ℓ. These are the first direct limits for N masses above 500 GeV and the first limits obtained at a hadron collider for N masses below 40 GeV.

Preliminary results on heavy flavor physics at SLD

DOE Office of Scientific and Technical Information (OSTI.GOV)

Usher, T.

1994-12-01

The author reports on preliminary heavy flavor physics results from the SLD detector at the SLAC Linear Collider. Efficient tagging of b{bar b} events is achieved with an impact parameter technique that takes advantage of the small and stable interaction point of the SLC and all charged tracks in Z{sup 0} decays. This technique is applied to samples of Z{sup 0} events collected during the 1992 and 1993 physics runs. Preliminary measurements of the ratio R{sub b} = {Gamma}(Z{sup 0} {yields} b{bar b})/{Gamma}(Z{sup 0} {yields} hadrons) and the average B hadron lifetime <{tau}{sub B}> are reported. In a sample ofmore » 27K Z{sup 0} events, values of R{sub b} = 0.235 {+-} 0.006(stat.) {+-} 0.018(syst.) and <{tau}{sub B}> = 1.53 {+-} 0.006(stat.) {+-} 0.018(syst.) are obtained. In addition, the first measurement of the left-right asymmetry A{sub b} is reported. Using a sample of 38K Z{sup 0} events with a luminosity weighted electron polarization of 62%, the author obtains a preliminary value of A{sub b} = 0.94 {+-} 0.006(stat.) {+-} 0.018(syst.).« less

Flavor lexicon for sensory descriptive profiling of different rice types.

PubMed

Limpawattana, M; Shewfelt, R L

2010-05-01

Rice flavor is a significant factor in determining quality and consumer acceptability as exemplified by scented rice, which is highly favored and commands a price premium. Sensory descriptive analysis has primarily been performed to assess rice flavor characteristics, but these studies feature only a limited lexicon for characterizing specific flavors or the range of flavor types is limited. This study was undertaken to establish a descriptive lexicon with reference standards for describing the flavor properties of a broad spectrum of rice types and use the developed lexicon to characterize which sensory attributes are most important in rice flavor quality. A rice flavor lexicon consisting of 24 descriptive notes was developed and expanded by 8 trained sensory panelists to characterize the flavor of cooked rice differing in terms of forms, types, and specialty (n = 36). Of these 24 descriptive terms, 19 were aromatic notes and 5 were fundamental tastes and oral feeling factors. Eighteen aromatic terms were significantly present in most rice samples whereas some descriptors exhibited unique characteristics of a specific-rice type. Subsequent multivariate analysis indicated that 18 descriptive terms were required to fully understand the characteristics of rice flavor in greater details. This lexicon covered a wider range of rice samples than in the previous studies and will facilitate targeting the characteristic notes important to rice processors as well as producers.

Data-driven analysis for the temperature and momentum dependence of the heavy-quark diffusion coefficient in relativistic heavy-ion collisions

NASA Astrophysics Data System (ADS)

Xu, Yingru; Bernhard, Jonah E.; Bass, Steffen A.; Nahrgang, Marlene; Cao, Shanshan

2018-01-01

By applying a Bayesian model-to-data analysis, we estimate the temperature and momentum dependence of the heavy quark diffusion coefficient in an improved Langevin framework. The posterior range of the diffusion coefficient is obtained by performing a Markov chain Monte Carlo random walk and calibrating on the experimental data of D -meson RAA and v2 in three different collision systems at the Relativistic Heavy-Ion Collidaer (RHIC) and the Large Hadron Collider (LHC): Au-Au collisions at 200 GeV and Pb-Pb collisions at 2.76 and 5.02 TeV. The spatial diffusion coefficient is found to be consistent with lattice QCD calculations and comparable with other models' estimation. We demonstrate the capability of our improved Langevin model to simultaneously describe the RAA and v2 at both RHIC and the LHC energies, as well as the higher order flow coefficient such as D meson v3. We show that by applying a Bayesian analysis, we are able to quantitatively and systematically study the heavy flavor dynamics in heavy-ion collisions.

PROPOSAL FOR A SILICON VERTEX TRACKER (VTX) FOR THE PHENIX EXPERIMENT

DOE Office of Scientific and Technical Information (OSTI.GOV)

AKIBA,Y.

2004-10-01

We propose the construction of a Silicon Vertex Tracker (VTX) for the PHENIX experiment at RHIC. The VTX will substantially enhance the physics capabilities of the PHENIX central arm spectrometers. Our prime motivation is to provide precision measurements of heavy-quark production (charm and beauty) in A+A, p(d)+A, and polarized p+p collisions. These are key measurements for the future RHIC program, both for the heavy ion program as it moves from the discovery phase towards detailed investigation of the properties of the dense nuclear medium created in heavy ion collisions, and for the exploration of the nucleon spin-structure functions. In addition,more » the VTX will also considerably improve other measurements with PHENIX. The main physics topics addressed by the VTX are: (1) Hot and dense strongly interacting matter--(a) Potential enhancement of charm production, (b) Open beauty production, (c) Flavor dependence of jet quenching and QCD energy loss, (d) Accurate charm reference for quarkonium, (e) Thermal dilepton radiation, (f) High p{sub T} phenomena with light flavors above 10-15 GeV/c in p{sub T}, and (g) Upsilon spectroscopy in the e{sup +}e{sup -} decay channel. (2) Gluon spin structure of the nucleon--(a) {Delta}G/G with charm, (b) {Delta}G/G with beauty, and (c) x dependence of {Delta}G/G with {gamma}-jet correlations. (3) Nucleon structure in nuclei--Gluon shadowing over broad x-range.« less

New parton distribution functions from a global analysis of quantum chromodynamics

DOE PAGES

Dulat, Sayipjamal; Hou, Tie -Jiun; Gao, Jun; ...

2016-02-16

Here, we present new parton distribution functions (PDFs) up to next-to-next-to-leading order (NNLO) from the CTEQ-TEA global analysis of quantum chromodynamics. These differ from previous CT PDFs in several respects, including the use of data from LHC experiments and the new D0 charged lepton rapidity asymmetry data, as well as the use of more flexible parametrization of PDFs that, in particular, allows a better fit to different combinations of quark flavors. Predictions for important LHC processes, especially Higgs boson production at 13 TeV, are presented. These CT14 PDFs include a central set and error sets in the Hessian representation. Formore » completeness, we also present the CT14 PDFs determined at the leading order (LO) and the next-to-leading order (NLO) in QCD. Besides these general-purpose PDF sets, we provide a series of (N)NLO sets with various α s values and additional sets in general-mass variable flavor number (GM-VFN) schemes, to deal with heavy partons, with up to 3, 4, and 6 active flavors.« less

Recent results on heavy flavor physics from LEP experiments using 1990-92 data

DOE Office of Scientific and Technical Information (OSTI.GOV)

Gasparini, U.

1994-12-01

After three years of data taking, the four LEP experiments collected a total of about four million Z{sup 0} hadronic decays, in which a heavy quark pair (either b{bar b} or c{bar c}) is produced with 40% probability. Results are presented both in the sector of the electroweak precision measurements, with particular emphasis on the beauty quark, and in the determination of the beauty decay properties, where lifetimes and branching ratio measurements take advantage of the large statistics now available and of the recent improvements in the analysis based on microvertex detectors and particle identification devices.

Flavor network and the principles of food pairing

PubMed Central

Ahn, Yong-Yeol; Ahnert, Sebastian E.; Bagrow, James P.; Barabási, Albert-László

2011-01-01

The cultural diversity of culinary practice, as illustrated by the variety of regional cuisines, raises the question of whether there are any general patterns that determine the ingredient combinations used in food today or principles that transcend individual tastes and recipes. We introduce a flavor network that captures the flavor compounds shared by culinary ingredients. Western cuisines show a tendency to use ingredient pairs that share many flavor compounds, supporting the so-called food pairing hypothesis. By contrast, East Asian cuisines tend to avoid compound sharing ingredients. Given the increasing availability of information on food preparation, our data-driven investigation opens new avenues towards a systematic understanding of culinary practice. PMID:22355711

Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation.

PubMed

Behrends, J M; Goodson, K J; Koohmaraie, M; Shackelford, S D; Wheeler, T L; Morgan, W W; Reagan, J O; Gwartney, B L; Wise, J W; Savell, J W

2005-12-01

The objectives of this study were to evaluate whether instructions can help consumers properly prepare top sirloin steaks and to evaluate the use of calcium chloride injection to decrease the sensitivity of top sirloin steaks to degree of doneness, thereby improving customer satisfaction ratings. An in-home study evaluated top sirloin steaks (gluteus medius) as influenced by calcium chloride injection (injected vs. noninjected), consumer segment (beef loyalists = heavy consumers of beef, budget rotators = cost-driven and split meat consumption between beef and chicken, and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and instructions (given vs. not given). Consumers evaluated overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales. Beef loyalists consistently rated steaks higher for overall like, juiciness, and flavor when instructions were provided (P < 0.05) and rated top sirloin steaks higher for overall like and tenderness when given instructions for grilling (P < 0.05). Budget rotators and variety rotators rated steaks differently among cooking methods (P < 0.05). Correlation and stepwise regression analyses indicated that flavor like was the most highly correlated with overall like, followed by tenderness, flavor amount, and juiciness. Calcium chloride injection had no effect on consumers' likes or dislikes or on tenderness (P < 0.05). For top sirloin steaks, it was likely that preparation played a major role in consumer satisfaction, and beef loyalists benefited the most from providing cooking instructions.

Threshold and flavor effects in the renormalization group equations of the MSSM. II. Dimensionful couplings

NASA Astrophysics Data System (ADS)

Box, Andrew D.; Tata, Xerxes

2009-02-01

We reexamine the one-loop renormalization group equations (RGEs) for the dimensionful parameters of the minimal supersymmetric standard model (MSSM) with broken supersymmetry, allowing for arbitrary flavor structure of the soft SUSY-breaking parameters. We include threshold effects by evaluating the β-functions in a sequence of (nonsupersymmetric) effective theories with heavy particles decoupled at the scale of their mass. We present the most general form for high-scale, soft SUSY-breaking parameters that obtains if we assume that the supersymmetry-breaking mechanism does not introduce new intergenerational couplings. This form, possibly amended to allow additional sources of flavor-violation, serves as a boundary condition for solving the RGEs for the dimensionful MSSM parameters. We then present illustrative examples of numerical solutions to the RGEs. We find that in a SUSY grand unified theory with the scale of SUSY scalars split from that of gauginos and higgsinos, the gaugino mass unification condition may be violated by O(10%). As another illustration, we show that in mSUGRA, the rate for the flavor-violating ttilde 1→c Ztilde 1 decay obtained using the complete RGE solution is smaller than that obtained using the commonly used “single-step” integration of the RGEs by a factor 10-25, and so may qualitatively change expectations for topologies from top-squark pair production at colliders. Together with the RGEs for dimensionless couplings presented in a companion paper, the RGEs in Appendix 2 of this paper form a complete set of one-loop MSSM RGEs that include threshold and flavor-effects necessary for two-loop accuracy.

Proceedings of the workshop on B physics at hadron accelerators

DOE Office of Scientific and Technical Information (OSTI.GOV)

McBride, P.; Mishra, C.S.

1993-12-31

This report contains papers on the following topics: Measurement of Angle {alpha}; Measurement of Angle {beta}; Measurement of Angle {gamma}; Other B Physics; Theory of Heavy Flavors; Charged Particle Tracking and Vertexing; e and {gamma} Detection; Muon Detection; Hadron ID; Electronics, DAQ, and Computing; and Machine Detector Interface. Selected papers have been indexed separately for inclusion the in Energy Science and Technology Database.

Diacetyl emissions and airborne dust from butter flavorings used in microwave popcorn production.

PubMed

Boylstein, Randy; Piacitelli, Chris; Grote, Ardith; Kanwal, Richard; Kullman, Greg; Kreiss, Kathleen

2006-10-01

In microwave popcorn workers, exposure to butter flavorings has been associated with fixed obstructive lung disease resembling bronchiolitis obliterans. Inhalation toxicology studies have shown severe respiratory effects in rats exposed to vapors from a paste butter flavoring, and to diacetyl, a diketone found in most butter flavorings. To gain a better understanding of worker exposures, we assessed diacetyl emissions and airborne dust levels from butter flavorings used by several microwave popcorn manufacturing companies. We heated bulk samples of 40 different butter flavorings (liquids, pastes, and powders) to approximately 50 degrees C and used gas chromatography, with a mass selective detector, to measure the relative abundance of volatile organic compounds emitted. Air sampling was conducted for diacetyl and for total and respirable dust during the mixing of powder, liquid, or paste flavorings with heated soybean oil at a microwave popcorn plant. To further examine the potential for respiratory exposures to powders, we measured dust generated during different simulated methods of manual handling of several powder butter flavorings. Powder flavorings were found to give off much lower diacetyl emissions than pastes or liquids. The mean diacetyl emissions from liquids and pastes were 64 and 26 times larger, respectively, than the mean of diacetyl emissions from powders. The median diacetyl emissions from liquids and pastes were 364 and 72 times larger, respectively, than the median of diacetyl emissions from powders. Fourteen of 16 powders had diacetyl emissions that were lower than the diacetyl emissions from any liquid flavoring and from most paste flavorings. However, simulated handling of powder flavorings showed that a substantial amount of the airborne dust generated was of respirable size and could thus pose its own respiratory hazard. Companies that use butter flavorings should consider substituting flavorings with lower diacetyl emissions and the use of ventilation and enclosure engineering controls to minimize exposures. Until controls are fully implemented, companies should institute mandatory respiratory protection for all exposed workers.

The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds

PubMed Central

2014-01-01

Background Perceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex interactions between key food ingredients (e.g., polysaccharides and proteins). Hence, this study was conducted to formulate emulsion-based beverage using natural food emulsifiers and to understand the interactions between emulsion compositions and flavor compounds. Results The influences of modified starch (x 1 ), whey protein isolate (x 2 ), soursop flavor oil (x 3 ) and deionized water (x 4 ) on the equilibrium headspace concentration of soursop volatile flavor compounds were evaluated using a four-component with constrained extreme vertices mixture design. The results indicated that the equilibrium headspace concentration of soursop flavor compounds were significantly (p < 0.05) influenced by the matrix and structural compositions of the beverage emulsions. Interface formed using modified starch and whey protein isolate (WPI) proved to be capable of inhibiting the release of volatile flavor compounds from the oil to the aqueous phase. Modified starch could retard the overall flavor release through its hydrophobic interactions with volatile flavor compounds and viscosity enhancement effect. Excessive amount of modified starch was also shown to be detrimental to the stability of emulsion system. However, both modified starch and WPI showed to be a much more effective barrier in inhibiting the flavor release of flavor compounds when used as individual emulsifier than as a mixture. Conclusions Overall, the mixture design can be practical in elucidating the complex interactions between key food components and volatile flavor compounds in an emulsion system. These studies will be useful for the manufacturers for the formulation of an optimum beverage emulsion with desirable emulsion properties and desirable flavor release profile. PMID:24708894

Up-, down-, strange-, charm-, and bottom-quark masses from four-flavor lattice QCD

DOE Office of Scientific and Technical Information (OSTI.GOV)

Bazavov, A.; Bernard, C.; Brambilla, N.

We calculate the up-, down-, strange-, charm-, and bottom-quark masses using the MILC highly improved staggered-quark ensembles with four flavors of dynamical quarks. We use ensembles at six lattice spacings ranging frommore » $$a\\approx0.15~$$fm to $0.03~$fm and with both physical and unphysical values of the two light and the strange sea-quark masses. We use a new method based on heavy-quark effective theory (HQET) to extract quark masses from heavy-light pseudoscalar meson masses. Combining our analysis with our separate determination of ratios of light-quark masses we present masses of the up, down, strange, charm, and bottom quarks. Our results for the $$\\overline{\\text{MS}}$$-renormalized masses are $$m_u(2~\\text{GeV}) = 2.118(38)~$$MeV, $$m_d(2~\\text{GeV}) = 4.690(54)~$$MeV, $$m_s(2~\\text{GeV}) = 92.52(69)~$$MeV, $$m_c(3~\\text{GeV}) = 984.3(5.6)~$$MeV, and $$m_c(m_c) = 1273(10)~$$MeV, with four active flavors; and $$m_b(m_b) = 4197(14)~$$MeV with five active flavors. We also obtain ratios of quark masses $$m_c/m_s = 11.784(22)$$, $$m_b/m_s = 53.93(12)$$, and $$m_b/m_c = 4.577(8)$$. The result for $$m_c$$ matches the precision of the most precise calculation to date, and the other masses and all quoted ratios are the most precise to date. Moreover, these results are the first with a perturbative accuracy of $$\\alpha_s^4$$. As byproducts of our method, we obtain the matrix elements of HQET operators with dimension 4 and 5: $$\\overline{\\Lambda}_\\text{MRS}=552(30)~$$MeV in the minimal renormalon-subtracted (MRS) scheme, $$\\mu_\\pi^2 = 0.06(22)~\\text{GeV}^2$$, and $$\\mu_G^2(m_b)=0.38(2)~\\text{GeV}^2$$. The MRS scheme [Phys. Rev. D97, 034503 (2018), arXiv:1712.04983 [hep-ph

Effect of Different Time/Temperature Roast Combinations on Peanut Flavor-Descriptive Sensory, Electronic Nose and Electronic Eye Characterization

USDA-ARS?s Scientific Manuscript database

Roasting is of central importance to peanut flavor. Standard industry practice is to roast peanuts to a specific surface color (Hunter L-value) for a given application; however, equivalent surface colors can be generated using different temperature/time roast combinations. To better understand the e...

Simple picture for neutrino flavor transformation in supernovae

NASA Astrophysics Data System (ADS)

Duan, Huaiyu; Fuller, George M.; Qian, Yong-Zhong

2007-10-01

We can understand many recently discovered features of flavor evolution in dense, self-coupled supernova neutrino and antineutrino systems with a simple, physical scheme consisting of two quasistatic solutions. One solution closely resembles the conventional, adiabatic single-neutrino Mikheyev-Smirnov-Wolfenstein (MSW) mechanism, in that neutrinos and antineutrinos remain in mass eigenstates as they evolve in flavor space. The other solution is analogous to the regular precession of a gyroscopic pendulum in flavor space, and has been discussed extensively in recent works. Results of recent numerical studies are best explained with combinations of these solutions in the following general scenario: (1) Near the neutrino sphere, the MSW-like many-body solution obtains. (2) Depending on neutrino vacuum mixing parameters, luminosities, energy spectra, and the matter density profile, collective flavor transformation in the nutation mode develops and drives neutrinos away from the MSW-like evolution and toward regular precession. (3) Neutrino and antineutrino flavors roughly evolve according to the regular precession solution until neutrino densities are low. In the late stage of the precession solution, a stepwise swapping develops in the energy spectra of νe and νμ/ντ. We also discuss some subtle points regarding adiabaticity in flavor transformation in dense-neutrino systems.

The Emergence of Hadrons from QCD Color

NASA Astrophysics Data System (ADS)

Brooks, William; Color Dynamics in Cold Matter (CDCM) Collaboration

2015-10-01

The formation of hadrons from energetic quarks, the dynamical enforcement of QCD confinement, is not well understood at a fundamental level. In Deep Inelastic Scattering, modifications of the distributions of identified hadrons emerging from nuclei of different sizes reveal a rich variety of spatial and temporal characteristics of the hadronization process, including its dependence on spin, flavor, energy, and hadron mass and structure. The EIC will feature a wide range of kinematics, allowing a complete investigation of medium-induced gluon bremsstrahlung by the propagating quarks, leading to partonic energy loss. This fundamental process, which is also at the heart of jet quenching in heavy ion collisions, can be studied for light and heavy quarks at the EIC through observables quantifying hadron ``attenuation'' for a variety of hadron species. Transverse momentum broadening of hadrons, which is sensitive to the nuclear gluonic field, will also be accessible, and can be used to test our understanding from pQCD of how this quantity evolves with pathlength, as well as its connection to partonic energy loss. The evolution of the forming hadrons in the medium will shed new light on the dynamical origins of the forces between hadrons, and thus ultimately on the nuclear force. Supported by the Comision Nacional de Investigacion Cientifica y Tecnologica (CONICYT) of Chile.

Multilepton collider signatures of heavy Dirac and Majorana neutrinos

NASA Astrophysics Data System (ADS)

Chen, Chien-Yi; Dev, P. S. Bhupal

2012-05-01

We discuss the possibility of observing multi-lepton signals at the Large Hadron Collider (LHC) from the production and decay of heavy standard model (SM) singlet neutrinos added in extensions of SM to explain the observed light neutrino masses by seesaw mechanism. In particular, we analyze two “smoking gun” signals depending on the Dirac or Majorana nature of the heavy neutrino: (i) for Majorana case, the same-sign di-lepton signal which can be used as a probe of lepton-number violation, and (ii) for Dirac case, the tri-lepton signal which conserves lepton number but may violate lepton flavor. Within a minimal Left-Right symmetric framework in which these additional neutrino states arise naturally, we find that in both cases, the signals can be identified with virtually no background beyond a TeV, and the heavy gauge boson WR can be discovered in this process. This analysis also provides a direct way to probe the nature of seesaw physics involving the SM singlets at TeV-scale, and in particular, to distinguish type-I seesaw with purely Majorana heavy neutrinos from inverse seesaw with pseudo-Dirac counterparts.

Dissociation of heavy quarkonium in hot QCD medium in a quasiparticle model

NASA Astrophysics Data System (ADS)

Agotiya, Vineet Kumar; Chandra, Vinod; Jamal, M. Yousuf; Nilima, Indrani

2016-11-01

Following a recent work on the effective description of the equations of state for hot QCD obtained from a hard thermal loop expression for the gluon self-energy, in terms of the quasigluons and quasiquarks and antiquarks with respective effective fugacities, the dissociation process of heavy quarkonium in hot QCD medium has been investigated. This has been done by investigating the medium modification to a heavy quark potential. The medium-modified potential has a quite different form (a long-range Coulomb tail in addition to the usual Yukawa term) in contrast to the usual picture of Debye screening. The flavor dependence binding energies of the heavy quarkonia states and the dissociation temperature have been obtained by employing the Debye mass for pure gluonic and full QCD case computed employing the quasiparticle picture. Thus, estimated dissociation patterns of the charmonium and bottomonium states, considering Debye mass from different approaches in the pure gluonic case and full QCD, have shown good agreement with the other potential model studies.

STATIC QUARK ANTI-QUARK FREE AND INTERNAL ENERGY IN 2-FLAVOR QCD AND BOUND STATES IN THE QGP.

DOE Office of Scientific and Technical Information (OSTI.GOV)

ZANTOW, F.; KACZMAREK, O.

2005-07-25

We present results on heavy quark free energies in 2-flavour QCD. The temperature dependence of the interaction between static quark anti-quark pairs will be analyzed in terms of temperature dependent screening radii, which give a first estimate on the medium modification of (heavy quark) bound states in the quark gluon plasma. Comparing those radii to the (zero temperature) mean squared charge radii of chasmonium states indicates that the J/{Psi} may survive the phase transition as a bound state, while {chi}{sub c} and {Psi}{prime} are expected to show significant thermal modifications at temperatures close to the transition. Furthermore we will analyzemore » the relation between heavy quark free energies, entropy contributions and internal energy and discuss their relation to potential models used to analyze the melting of heavy quark bound states above the deconfinement temperature. Results of different groups and various potential models for bound states in the deconfined phase of QCD are compared.« less

Flavored E-cigarette Use and Cigarette Smoking Reduction and Cessation-A Large National Study among Young Adult Smokers.

PubMed

Chen, Julia Cen

2018-04-06

E-cigarette use prevalence has increased drastically among young adult cigarette smokers in recent years. This study seeks to understand which e-cigarette flavors-sweet and fruity or tobacco and menthol/mint-are more likely to be associated with smoking reduction and cessation among young adults. Longitudinal data (waves 1 and 2) of the Population Assessment of Tobacco and Health (PATH) Study from young adult (aged 18-34) cigarette smokers (n = 4,645) at wave 1 and current e-cigarette users (n = 844) at wave 2 were used. Univariate and multivariate regressions were conducted to examine the associations between past-year smoking reduction and cessation and current e-cigarette flavor use at wave 2. At wave 2, 25.9% of respondents either reduced or quit smoking, and 6.7%, 5.2%, and 6.3% of them reported currently using e-cigarettes with tobacco/menthol (TM) flavors, one non-tobacco/non-menthol (NTM) flavor, and multiple NTM flavors, respectively. E-cigarette users with one (AOR = 2.5, p < 0.001) and multiple NTM flavors (AOR = 3.0, p < 0.001) were more likely to have reduced or quit smoking over the past year compared to non-e-cigarette users. NTM flavor use was positively associated with e-cigarette use of a higher frequency and larger amount. The positive association between past-year smoking reduction and cessation and current NTM flavored e-cigarette use may be explained by young adults' escalated e-cigarette use with NTM flavors. Public health professionals should prevent and reduce multiple tobacco use through enhanced education about the harm of vaping NTM flavors and by advising young adult smokers to quit tobacco altogether using evidence-based methods.

Flavors and Risk: Perceptions of Flavors in Little Cigars and Cigarillos Among U.S. Adults, 2015.

PubMed

Nyman, Amy L; Sterling, Kymberle L; Majeed, Ban A; Jones, Dina M; Eriksen, Michael P

2017-06-28

Flavored little cigars, cigarillos, and filtered cigars (LCCs) are popular and pose unique health risks. This study explored risk perceptions of flavors in LCCs and the relationship between perceptions and use among U.S. adults. Data were from the 2015 Tobacco Products and Risk Perceptions Survey of a national probability sample of 6,051 adults, conducted online, August-September, 2015. The analytic sample consisted of 5,105 adults aware of LCCs and 2,174 who had ever used any type of LCCs. Just over half of adults reported flavors in LCCs as "very" or "somewhat" risky, while more than one-third of adults reported they didn't know the risks of flavors in LCCs. Younger adults, males, and users of any LCCs were more likely than older adults, females and non-users, respectively, to perceive LCC flavors as less risky. Those who perceived LCC flavors as "not at all risky" or "a little risky" were roughly twice as likely to have ever used flavored LCCs compared to those who reported not knowing the risks (AOR=2.07, 95% CI=1.16, 3.69 and AOR=1.96, 95% CI=1.26, 3.06). Those who reported LCC flavors as "very risky" were also more likely to have ever used flavored LCCs than those who reported not knowing the risks (AOR=1.50, 95% CI=1.13, 1.98). Though the proportion of adults assigning low risk to flavors in LCCs is small, these adults are more likely to use flavored LCCs. The association of use with risk perceptions of flavors in LCCs should be addressed in health risk campaigns. Flavored LCCs are popular, particularly among young adults. While understanding the impact of flavors is an FDA research priority, little is currently known about perceptions of risk associated with flavors in LCCs. This study explores the nature of risk perceptions of flavors in LCCs, and the relationship between perceptions and flavored LCC use. We conclude that perception of risk of flavors in LCCs is related to use of these products, particularly perception of less risk. Considering the relationship between use and risk perceptions would be helpful in constructing health risk messaging. © The Author 2017. Published by Oxford University Press on behalf of the Society for Research on Nicotine and Tobacco. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Flavor and stability of milk proteins.

PubMed

Smith, T J; Campbell, R E; Jo, Y; Drake, M A

2016-06-01

A greater understanding of the nature and source of dried milk protein ingredient flavor(s) is required to characterize flavor stability and identify the sources of flavors. The objective of this study was to characterize the flavor and flavor chemistry of milk protein concentrates (MPC 70, 80, 85), isolates (MPI), acid and rennet caseins, and micellar casein concentrate (MCC) and to determine the effect of storage on flavor and functionality of milk protein concentrates using instrumental and sensory techniques. Spray-dried milk protein ingredients (MPC, MPI, caseins, MCC) were collected in duplicate from 5 commercial suppliers or manufactured at North Carolina State University. Powders were rehydrated and evaluated in duplicate by descriptive sensory analysis. Volatile compounds were extracted by solid phase microextraction followed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry. Compounds were identified by comparison of retention indices, odor properties, and mass spectra against reference standards. A subset of samples was selected for further analysis using direct solvent extraction with solvent-assisted flavor extraction, and aroma extract dilution analysis. External standard curves were created to quantify select volatile compounds. Pilot plant manufactured MPC were stored at 3, 25, and 40°C (44% relative humidity). Solubility, furosine, sensory properties, and volatile compound analyses were performed at 0, 1, 3, 6, and 12 mo. Milk proteins and caseins were diverse in flavor and exhibited sweet aromatic and cooked/milky flavors as well as cardboard, brothy, tortilla, soapy, and fatty flavors. Key aroma active compounds in milk proteins and caseins were 2-aminoacetophenone, nonanal, 1-octen-3-one, dimethyl trisulfide, 2-acetyl-1-pyrroline, heptanal, methional, 1-hexen-3-one, hexanal, dimethyl disulfide, butanoic acid, and acetic acid. Stored milk proteins developed animal and burnt sugar flavors over time. Solubility of MPC decreased and furosine concentration increased with storage time and temperature. Solubility of MPC 80 was reduced more than that of MPC 45, but time and temperature adversely affected solubility of both proteins, with storage temperature having the greatest effect. Flavor and shelf stability of milk proteins provide a foundation of knowledge to improve the flavor and shelf-life of milk proteins. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Elementary Particle Physics and High Energy Phenomena: Final Report for FY2010-13

DOE Office of Scientific and Technical Information (OSTI.GOV)

Cumalat, John P.; de Alwis, Senarath P.; DeGrand, Thomas A.

2013-06-27

The work under this grant consists of experimental, theoretical, and phenomenological research on the fundamental properties of high energy subnuclear particles. The work is conducted at the University of Colorado, the European Organization for Nuclear Research (CERN), the Japan Proton Accelerator Research Complex (J-PARC), Fermi National Accelerator Laboratory (FNAL), SLAC National Accelerator Laboratory (SLAC), Los Alamos National Laboratory (LANL), and other facilities, employing neutrino-beam experiments, test beams of various particles, and proton-proton collider experiments. It emphasizes mass generation and symmetry-breaking, neutrino oscillations, bottom particle production and decay, detector development, supergravity, supersymmetry, superstrings, quantum chromodynamics, nonequilibrium statistical mechanics, cosmology, phase transitions,more » lattice gauge theory, and anomaly-free theories. The goals are to improve our understanding of the basic building blocks of matter and their interactions. Data from the Large Hadron Collider at CERN have revealed new interactions responsible for particle mass, and perhaps will lead to a more unified picture of the forces among elementary material constituents. To this end our research includes searches for manifestations of theories such as supersymmetry and new gauge bosons, as well as the production and decay of heavy-flavored quarks. Our current work at J-PARC, and future work at new facilities currently under conceptual design, investigate the specifics of how the neutrinos change flavor. The research is integrated with the training of students at all university levels, benefiting both the manpower and intellectual base for future technologies.« less

Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef.

PubMed

Frank, Damian; Kaczmarska, Kornelia; Paterson, Janet; Piyasiri, Udayasika; Warner, Robyn

2017-11-01

While the positive effect of intramuscular fat (IMF) on beef tenderness is well-established, its role in flavor generation and flavor release is less defined. To increase understanding, real-time volatile generation was monitored during grilling of beefsteaks (grass and grain-fed Angus and grass-fed Wagyu) with different amounts of IMF by proton transfer reaction mass spectrometry. Volatile concentration increased significantly (p<0.001) when the IMF was >~10%, but did not differ (p>0.05) at lower IMF levels (5.2-10.2%). In vivo release of volatiles during consumption of grilled steaks was also measured using human subjects. Pre- and postswallow volatile release profiles varied according to marbling level and volatile fat solubility. In-mouth release of key hydrophilic volatiles was significantly greater (p<0.05) in high IMF grilled beef, consistent with more intense sensory flavor. Faster oral breakdown and higher peak saliva concentrations of non-volatile flavor compounds in high IMF grilled beef were consistent with higher tenderness and more intense flavor perception. Copyright © 2017. Published by Elsevier Ltd.

$${{\\bar{d}} - {\\bar{u}}}$$ Flavor Asymmetry in the Proton in Chiral Effective Field Theory

DOE Office of Scientific and Technical Information (OSTI.GOV)

Salamu, Y.; Ji, Cheung-Ryong; Melnitchouk, Wally

2015-09-01

Themore » $${\\bar d - \\bar u}$$ flavor asymmetry in the proton arising from pion loops is computed using chiral effective field theory. calculation includes both nucleon and Δ intermediate states, and uses both the fully relativistic and heavy baryon frameworks. x dependence of $${\\bar d - \\bar u}$$ extracted from the Fermilab E866 Drell–Yan data can be well reproduced in terms of a single transverse momentum cutoff parameter regulating the ultraviolet behavior of the loop integrals. In addition to the distribution at x > 0, corrections to the integrated asymmetry from zero momentum contributions are computed, which arise from pion rainbow and bubble diagrams at x = 0. These have not been accounted for in previous analyses, and can make important contributions to the lowest moment of $${\\bar d-\\bar u}$$ .« less

May2005 Heavy Quark Phenomenology -- B → ϕK(*) Cpv/polarization, and Collider Implications

NASA Astrophysics Data System (ADS)

Hou, George Wei-Shu

2005-04-01

The hint for BSM CP violation in B → ϕKS is now more confused, but the ϕK* polarization anomaly seems real. We present a picture based on a flavor-mixed, right-handed "strange-beauty" squark ˜ {sb}1R, driven light by the large ˜ {s}R-˜ {b}_R squark flavor mixing, which carries a unique new CP phase. The ˜ {sb}1R could impact on SϕKS (or alternatively Sη'KS), Bs, mixing, sin 2ΦBs, SKSπ0γ and other b → s transitions, and can be searched for directly at the Tevatron. Whether SM or BSM, a heuristic model is given where transverse ϕK* polarization descends from the gluon helicity of on-shell b → sg.

Heavy flavor physics at the Tevatron

DOE Office of Scientific and Technical Information (OSTI.GOV)

G. Apollinari

1998-11-01

We report on the status of top and b quark physics at the Fermilab Teva-tron collider. In particular, we summarize the knowledge obtained by CDF and D 6 O on the top quark mass and production cross-section. We also present some new interesting results obtained by CDF with the discovery of the Bc meson and a first low statistic measurement of sin(2{beta}) at an hadronic col-lider.

Elliptic flow of electrons from heavy-flavor hadron decays in Au + Au collisions at √{sN N}=200 , 62.4, and 39 GeV

NASA Astrophysics Data System (ADS)

Adamczyk, L.; Adkins, J. K.; Agakishiev, G.; Aggarwal, M. M.; Ahammed, Z.; Ajitanand, N. N.; Alekseev, I.; Anderson, D. M.; Aoyama, R.; Aparin, A.; Arkhipkin, D.; Aschenauer, E. C.; Ashraf, M. U.; Attri, A.; Averichev, G. S.; Bai, X.; Bairathi, V.; Behera, A.; Bellwied, R.; Bhasin, A.; Bhati, A. K.; Bhattarai, P.; Bielcik, J.; Bielcikova, J.; Bland, L. C.; Bordyuzhin, I. G.; Bouchet, J.; Brandenburg, J. D.; Brandin, A. V.; Brown, D.; Bunzarov, I.; Butterworth, J.; Caines, H.; Calderón de la Barca Sánchez, M.; Campbell, J. M.; Cebra, D.; Chakaberia, I.; Chaloupka, P.; Chang, Z.; Chankova-Bunzarova, N.; Chatterjee, A.; Chattopadhyay, S.; Chen, X.; Chen, J. H.; Chen, X.; Cheng, J.; Cherney, M.; Christie, W.; Contin, G.; Crawford, H. J.; Das, S.; De Silva, L. C.; Debbe, R. R.; Dedovich, T. G.; Deng, J.; Derevschikov, A. A.; Didenko, L.; Dilks, C.; Dong, X.; Drachenberg, J. L.; Draper, J. E.; Dunkelberger, L. E.; Dunlop, J. C.; Efimov, L. G.; Elsey, N.; Engelage, J.; Eppley, G.; Esha, R.; Esumi, S.; Evdokimov, O.; Ewigleben, J.; Eyser, O.; Fatemi, R.; Fazio, S.; Federic, P.; Federicova, P.; Fedorisin, J.; Feng, Z.; Filip, P.; Finch, E.; Fisyak, Y.; Flores, C. E.; Fulek, L.; Gagliardi, C. A.; Garand, D.; Geurts, F.; Gibson, A.; Girard, M.; Grosnick, D.; Gunarathne, D. S.; Guo, Y.; Gupta, S.; Gupta, A.; Guryn, W.; Hamad, A. I.; Hamed, A.; Harlenderova, A.; Harris, J. W.; He, L.; Heppelmann, S.; Heppelmann, S.; Hirsch, A.; Hoffmann, G. W.; Horvat, S.; Huang, H. Z.; Huang, X.; Huang, B.; Huang, T.; Humanic, T. J.; Huo, P.; Igo, G.; Jacobs, W. W.; Jentsch, A.; Jia, J.; Jiang, K.; Jowzaee, S.; Judd, E. G.; Kabana, S.; Kalinkin, D.; Kang, K.; Kauder, K.; Ke, H. W.; Keane, D.; Kechechyan, A.; Khan, Z.; Kikoła, D. P.; Kisel, I.; Kisiel, A.; Kochenda, L.; Kocmanek, M.; Kollegger, T.; Kosarzewski, L. K.; Kraishan, A. F.; Kravtsov, P.; Krueger, K.; Kulathunga, N.; Kumar, L.; Kvapil, J.; Kwasizur, J. H.; Lacey, R.; Landgraf, J. M.; Landry, K. D.; Lauret, J.; Lebedev, A.; Lednicky, R.; Lee, J. H.; Li, X.; Li, C.; Li, Y.; Li, W.; Lidrych, J.; Lin, T.; Lisa, M. A.; Liu, P.; Liu, Y.; Liu, F.; Liu, H.; Ljubicic, T.; Llope, W. J.; Lomnitz, M.; Longacre, R. S.; Luo, X.; Luo, S.; Ma, Y. G.; Ma, L.; Ma, R.; Ma, G. L.; Magdy, N.; Majka, R.; Mallick, D.; Margetis, S.; Markert, C.; Matis, H. S.; Meehan, K.; Mei, J. C.; Miller, Z. W.; Minaev, N. G.; Mioduszewski, S.; Mishra, D.; Mizuno, S.; Mohanty, B.; Mondal, M. M.; Morozov, D. A.; Mustafa, M. K.; Nasim, Md.; Nayak, T. K.; Nelson, J. M.; Nie, M.; Nigmatkulov, G.; Niida, T.; Nogach, L. V.; Nonaka, T.; Nurushev, S. B.; Odyniec, G.; Ogawa, A.; Oh, K.; Okorokov, V. A.; Olvitt, D.; Page, B. S.; Pak, R.; Pandit, Y.; Panebratsev, Y.; Pawlik, B.; Pei, H.; Perkins, C.; Pile, P.; Pluta, J.; Poniatowska, K.; Porter, J.; Posik, M.; Poskanzer, A. M.; Pruthi, N. K.; Przybycien, M.; Putschke, J.; Qiu, H.; Quintero, A.; Ramachandran, S.; Ray, R. L.; Reed, R.; Rehbein, M. J.; Ritter, H. G.; Roberts, J. B.; Rogachevskiy, O. V.; Romero, J. L.; Roth, J. D.; Ruan, L.; Rusnak, J.; Rusnakova, O.; Sahoo, N. R.; Sahu, P. K.; Salur, S.; Sandweiss, J.; Saur, M.; Schambach, J.; Schmah, A. M.; Schmidke, W. B.; Schmitz, N.; Schweid, B. R.; Seger, J.; Sergeeva, M.; Seyboth, P.; Shah, N.; Shahaliev, E.; Shanmuganathan, P. V.; Shao, M.; Sharma, M. K.; Sharma, A.; Shen, W. Q.; Shi, Z.; Shi, S. S.; Shou, Q. Y.; Sichtermann, E. P.; Sikora, R.; Simko, M.; Singha, S.; Skoby, M. J.; Smirnov, N.; Smirnov, D.; Solyst, W.; Song, L.; Sorensen, P.; Spinka, H. M.; Srivastava, B.; Stanislaus, T. D. S.; Stock, R.; Strikhanov, M.; Stringfellow, B.; Sugiura, T.; Sumbera, M.; Summa, B.; Sun, Y.; Sun, X. M.; Sun, X.; Surrow, B.; Svirida, D. N.; Tang, A. H.; Tang, Z.; Taranenko, A.; Tarnowsky, T.; Tawfik, A.; Thäder, J.; Thomas, J. H.; Timmins, A. R.; Tlusty, D.; Todoroki, T.; Tokarev, M.; Trentalange, S.; Tribble, R. E.; Tribedy, P.; Tripathy, S. K.; Trzeciak, B. A.; Tsai, O. D.; Ullrich, T.; Underwood, D. G.; Upsal, I.; Van Buren, G.; van Nieuwenhuizen, G.; Vasiliev, A. N.; Videbæk, F.; Vokal, S.; Voloshin, S. A.; Vossen, A.; Wang, G.; Wang, Y.; Wang, F.; Wang, Y.; Webb, J. C.; Webb, G.; Wen, L.; Westfall, G. D.; Wieman, H.; Wissink, S. W.; Witt, R.; Wu, Y.; Xiao, Z. G.; Xie, W.; Xie, G.; Xu, J.; Xu, N.; Xu, Q. H.; Xu, W.; Xu, Y. F.; Xu, Z.; Yang, Y.; Yang, Q.; Yang, C.; Yang, S.; Ye, Z.; Ye, Z.; Yi, L.; Yip, K.; Yoo, I.-K.; Yu, N.; Zbroszczyk, H.; Zha, W.; Zhang, Z.; Zhang, X. P.; Zhang, J. B.; Zhang, S.; Zhang, J.; Zhang, Y.; Zhang, J.; Zhang, S.; Zhao, J.; Zhong, C.; Zhou, L.; Zhou, C.; Zhu, X.; Zhu, Z.; Zyzak, M.; STAR Collaboration

2017-03-01

We present measurements of elliptic flow (v2) of electrons from the decays of heavy-flavor hadrons (eHF) by the STAR experiment. For Au+Au collisions at √{sN N}=200 GeV we report v2, for transverse momentum (pT) between 0.2 and 7 GeV /c , using three methods: the event plane method (v2{EP } ), two-particle correlations (v2{2 } ), and four-particle correlations (v2{4 } ). For Au+Au collisions at √{sN N}=62.4 and 39 GeV we report v2{2 } for pT<2 GeV /c . v2{2 } and v2{4 } are nonzero at low and intermediate pT at 200 GeV, and v2{2 } is consistent with zero at low pT at other energies. The v2{2 } at the two lower beam energies is systematically lower than at √{sN N}=200 GeV for pT<1 GeV /c . This difference may suggest that charm quarks interact less strongly with the surrounding nuclear matter at those two lower energies compared to √{sN N}=200 GeV.

Elliptic flow of electrons from heavy-flavor hadron decays in Au + Au collisions at s N N = 200 , 62.4, and 39 GeV

DOE Office of Scientific and Technical Information (OSTI.GOV)

Adamczyk, L.; Adkins, J. K.; Agakishiev, G.

Here, we present measurements of elliptic flow (v 2) of electrons from the decays of heavy-flavor hadrons (e HF) by the STAR experiment. For Au+Au collisions atmore » $$\\sqrt{s}$$$_ {NN}$$=200 GeV we report v 2, for transverse momentum (p T) between 0.2 and 7 GeV/c, using three methods: the event plane method (v 2{EP}), two-particle correlations (v 2{2}), and four-particle correlations (v 2{4}). For Au+Au collisions at $$\\sqrt{s}$$$_ {NN}$$=62.4 and 39 GeV we report v 2{2} for p T <2GeV/c. v 2{2} and v 2{4} are nonzero at low and intermediate p T at 200 GeV, and v 2{2} is consistent with zero at low p T at other energies. The v 2{2} at the two lower beam energies is systematically lower than at $$\\sqrt{s}$$$_ {NN}$$=200 GeV for p T <1GeV/c. This difference may suggest that charm quarks interact less strongly with the surrounding nuclear matter at those two lower energies compared to $$\\sqrt{s}$$$_ {NN}$$=200 GeV.« less

Spin structure in high energy processes: Proceedings

DOE Office of Scientific and Technical Information (OSTI.GOV)

DePorcel, L.; Dunwoodie, C.

1994-12-01

This report contains papers as the following topics: Spin, Mass, and Symmetry; physics with polarized Z{sup 0}s; spin and precision electroweak physics; polarized electron sources; polarization phenomena in quantum chromodynamics; polarized lepton-nucleon scattering; polarized targets in high energy physics; spin dynamics in storage rings and linear accelerators; spin formalism and applications to new physics searches; precision electroweak physics at LEP; recent results on heavy flavor physics from LEP experiments using 1990--1992 data; precise measurement of the left-right cross section asymmetry in Z boson production by electron-positron collisions; preliminary results on heavy flavor physics at SLD; QCD tests with SLD andmore » polarized beams; recent results from TRISTAN at KEK; recent B physics results from CLEO; searching for the H dibaryon at Brookhaven; recent results from the compton observatory; the spin structure of the deuteron; spin structure of the neutron ({sup 3}HE) and the Bjoerken sum rule; a consumer`s guide to lattice QCD results; top ten models constrained by b {yields} sy; a review of the Fermilab fixed target program; results from the D0 experiment; results from CDF at FNAL; quantum-mechanical suppression of bremsstrahlung; report from the ZEUS collaboration at HERA; physics from the first year of H1 at HERA, and hard diffraction. These papers have been cataloged separately elsewhere.« less

Elliptic flow of electrons from heavy-flavor hadron decays in Au + Au collisions at s N N = 200 , 62.4, and 39 GeV

DOE PAGES

Adamczyk, L.; Adkins, J. K.; Agakishiev, G.; ...

2017-03-13

Here, we present measurements of elliptic flow (v 2) of electrons from the decays of heavy-flavor hadrons (e HF) by the STAR experiment. For Au+Au collisions atmore » $$\\sqrt{s}$$$_ {NN}$$=200 GeV we report v 2, for transverse momentum (p T) between 0.2 and 7 GeV/c, using three methods: the event plane method (v 2{EP}), two-particle correlations (v 2{2}), and four-particle correlations (v 2{4}). For Au+Au collisions at $$\\sqrt{s}$$$_ {NN}$$=62.4 and 39 GeV we report v 2{2} for p T <2GeV/c. v 2{2} and v 2{4} are nonzero at low and intermediate p T at 200 GeV, and v 2{2} is consistent with zero at low p T at other energies. The v 2{2} at the two lower beam energies is systematically lower than at $$\\sqrt{s}$$$_ {NN}$$=200 GeV for p T <1GeV/c. This difference may suggest that charm quarks interact less strongly with the surrounding nuclear matter at those two lower energies compared to $$\\sqrt{s}$$$_ {NN}$$=200 GeV.« less

Effective lepton flavor violating H ℓiℓj vertex from right-handed neutrinos within the mass insertion approximation

NASA Astrophysics Data System (ADS)

Arganda, E.; Herrero, M. J.; Marcano, X.; Morales, R.; Szynkman, A.

2017-05-01

In this work we present a new computation of the lepton flavor violating Higgs boson decays that are generated radiatively to one-loop from heavy right-handed neutrinos. We work within the context of the inverse seesaw model with three νR and three extra singlets X , but the results could be generalized to other low scale seesaw models. The novelty of our computation is that it uses a completely different method by means of the mass insertion approximation which works with the electroweak interaction states instead of the usual 9 physical neutrino mass eigenstates of the inverse seesaw model. This method also allows us to write the analytical results explicitly in terms of the most relevant model parameters, that are the neutrino Yukawa coupling matrix Yν and the right-handed mass matrix MR, which is very convenient for a phenomenological analysis. This Yν matrix, being generically nondiagonal in flavor space, is the only one responsible for the induced charged lepton flavor violating processes of our interest. We perform the calculation of the decay amplitude up to order O (Yν2+Yν4). We also study numerically the goodness of the mass insertion approximation results. In the last part we present the computation of the relevant one-loop effective vertex H ℓiℓj for the lepton flavor violating Higgs decay which is derived from a large MR mass expansion of the form factors. We believe that our simple formula found for this effective vertex can be of interest for other researchers who wish to estimate the H →ℓiℓ¯j rates in a fast way in terms of their own preferred input values for the relevant model parameters Yν and MR.

Beef customer satisfaction: factors affecting consumer evaluations of clod steaks.

PubMed

Goodson, K J; Morgan, W W; Reagan, J O; Gwartney, B L; Courington, S M; Wise, J W; Savell, J W

2002-02-01

An in-home beef study evaluated consumer ratings of clod steaks (n = 1,264) as influenced by USDA quality grade (Top Choice, Low Choice, High Select, and Low Select), city (Chicago and Philadelphia), consumer segment (Beef Loyals, who are heavy consumers of beef; Budget Rotators, who are cost-driven and split meat consumption between beef and chicken; and Variety Rotators, who have higher incomes and education and split their meat consumption among beef, poultry, and other foods), degree of doneness, and cooking method. Consumers evaluated each steak for Overall Like, Tenderness, Juiciness, Flavor Like, and Flavor Amount using 10-point scales. Grilling was the predominant cooking method used, and steaks were cooked to medium-well and greater degrees of doneness. Interactions existed involving the consumer-controlled factors of degree of doneness and(or) cooking method for all consumer-evaluated traits for the clod steak (P < 0.05). USDA grade did not affect any consumer evaluation traits or Warner-Bratzler shear force values (P > 0.05). One significant main effect, segment (P = 0.006), and one significant interaction, cooking method x city (P = 0.0407), existed for Overall Like ratings. Consumers in the Beef Loyals segment rated clod steaks higher in Overall Like than the other segments. Consumers in Chicago tended to give more uniform Overall Like ratings to clod steaks cooked by various methods; however, consumers in Philadelphia gave among the highest ratings to clod steaks that were fried and among the lowest to those that were grilled. Additionally, although clod steaks that were fried were given generally high ratings by consumers in Philadelphia, consumers in Chicago rated clod steaks cooked in this manner significantly lower than those in Philadelphia. Conversely, consumers in Chicago rated clod steaks that were grilled significantly higher than consumers in Philadelphia. Correlation and stepwise regression analyses indicated that Flavor Like was driving customer satisfaction of the clod steak. Flavor Like was the sensory trait most highly correlated to Overall Like, followed by Tenderness, Flavor Amount, and Juiciness. Flavor Like was the first variable to enter into the stepwise regression equation for predicting Overall Like, followed by Tenderness and Flavor Amount. For the clod steak, it is likely that preparation techniques that improve flavor without reducing tenderness positively affect customer satisfaction.

Search for pair-produced resonances decaying to jet pairs in proton–proton collisions at $$\\sqrt{s}$$=8 TeV

DOE PAGES

Khachatryan, Vardan

2015-04-24

Results are reported of a general search for pair production of heavy resonances decaying to pairs of hadronic jets in events with at least four jets. The study is based on up to 19.4 fb –1 of integrated luminosity from proton–proton collisions at a center-of-mass energy of 8 TeV, recorded with the CMS detector at the LHC. Limits are determined on the production of scalar top quarks (top squarks) in the framework of R-parity violating supersymmetry and on the production of color-octet vector bosons (colorons). First limits at the LHC are placed on top squark production for two scenarios. Themore » first assumes decay to a bottom quark and a light-flavor quark and is excluded for masses between 200 and 385 GeV, and the second assumes decay to a pair of light-flavor quarks and is excluded for masses between 200 and 350 GeV at 95% confidence level. Furthermore, previous limits on colorons decaying to light-flavor quarks are extended to exclude masses from 200 to 835 GeV.« less

Single top quarks and dark matter

NASA Astrophysics Data System (ADS)

Pinna, Deborah; Zucchetta, Alberto; Buckley, Matthew R.; Canelli, Florencia

2017-08-01

Processes with dark matter interacting with the standard model fermions through new scalars or pseudoscalars with flavor-diagonal couplings proportional to fermion mass are well motivated theoretically, and provide a useful phenomenological model with which to interpret experimental results. Two modes of dark matter production from these models have been considered in the existing literature: pairs of dark matter produced through top quark loops with an associated monojet in the event, and pair production of dark matter with pairs of heavy flavored quarks (tops or bottoms). In this paper, we demonstrate that a third, previously overlooked channel yields a non-negligible contribution to LHC dark matter searches in these models. In spite of a generally lower production cross section at LHC when compared to the associated top-pair channel, non-flavor violating single top quark processes are kinematically favored and can significantly increase the sensitivity to these models. Including dark matter production in association with a single top quark through scalar or pseudoscalar mediators, the exclusion limit set by the LHC searches for dark matter can be improved by 30% up to a factor of two, depending on the mass assumed for the mediator particle.

Search for pair produced new heavy quarks in proton-proton collisions with the ATLAS detector at the LHC

NASA Astrophysics Data System (ADS)

Shrestha, Suyog

A search is presented for the pair production of a new heavy quark, T, assuming that it has a significant branching ratio to decay into a W boson and a light-flavor quark, q. The search is based on the 20 fb-1 of proton-proton collision data at √s = 8 TeV recorded in 2012-2013 with the ATLAS detector at the Large Hadron Collider. Data are analyzed in the lepton+jets channel, which is characterized by a high transverse momentum electron or muon, large missing transverse momentum, and at least four jets. The analysis strategy relies on the substantial momentum transferred to all of the decay products of the heavy quark. No significant excess above the Standard Model expectation is observed and 95% confidence level upper limits are derived on the cross section times the branching ratio of T quark in the lepton+jets channel.

Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.

PubMed

Kwon, G Y; Hong, J H; Kim, Y S; Lee, S M; Kim, K O

2011-01-01

The sensory characteristics and consumer acceptability of beef soup samples containing 9 types of glutathione Maillard reaction products (GMRPs) were investigated to examine the effects of the GMRPs produced under different reaction conditions on the flavor of the beef soup. The sensory characteristics of the beef stocks were examined using descriptive analysis. In consumer testing, 50 consumers evaluated the overall acceptability and flavor intensities of beef odor, salty taste, beef flavor, and seasoning flavor in the beef soup samples. It was found that the reaction conditions, including sugar type and pH, affected the sensory characteristics of the beef stock containing the GMRPs. The samples containing the GMRPs reacted at pH 7 were characterized with strong beef flavor, chestnut flavor, and cooked rice flavor. However, the GMRP reacted with xylose at pH 7 (XM7) was significantly stronger in beef-related sensory characteristics than the GMRPs reacted with glucose or fructose at pH 7 (GM7 and FM7). The samples containing the GMRPs reacted at pH 3 had strong acid-related attributes whereas the GMRPs reacted at pH 11 exhibited strong sulfur-related attributes and a bitter taste. Overall, the beef soup containing XM7, which was perceived as having a strong beef odor and flavor, was rated the highest consumer acceptability score. This suggests that XM7 has feasibility as a flavor enhancer. To elucidate its effectiveness further, it is required to apply XM7 in various food systems at varying levels and to compare its flavor enhancing effects with other flavor enhancers such as monosodium L-glutamate in future studies. Practical Application: This study characterized sensory attributes of glutathione Maillard reaction products (GMRPs) reacted under various conditions and evaluated their potential as a flavor enhancer by examining consumer acceptability of beef stock containing the GMRPs. This study showed that the GMRP reacted with xylose at pH 7 had strong 71 beef flavor and the highest consumer acceptability score. The results of this study will provide valuable information for understanding sensory aspect of flavors generated by Maillard reaction of GSH and sugars, since most studies on Maillard reaction focused on chemical reactions. Also, the outcome of this study will help flavor and food industries' efforts to develop a new flavor enhancer for use in a variety of processed food products.

Zygosaccharomyces bailii Is a Potential Producer of Various Flavor Compounds in Chinese Maotai-Flavor Liquor Fermentation

PubMed Central

Xu, Yan; Zhi, Yan; Wu, Qun; Du, Rubing; Xu, Yan

2017-01-01

Zygosaccharomyces bailii is a common yeast in various food fermentations. Understanding the metabolic properties and genetic mechanisms of Z. bailii is important for its industrial applications. Fermentation characteristics of Z. bailii MT15 from Chinese Maotai-flavor liquor fermentation were studied. Z. bailii MT15 produced various flavor compounds, including 19 alcohols, six acids, three esters, three ketones, and two aldehydes. Moreover, production of acids and aldehydes were increased by 110 and 41%, respectively, at 37°C (the maximum temperature in liquor fermentation) compared with that at 30°C, indicating its excellent flavor productivity. Z. bailii MT15 is a diploid with genome size of 20.19 Mb. Comparative transcriptome analysis revealed that 12 genes related to amino acid transport were significantly up-regulated (2.41- to 5.11-fold) at 37°C. Moreover, genes ARO8, ARO9, and ALDH4 involved in amino acid metabolism also showed higher expression levels (>1.71-fold) at 37°C. Increased substrate supply and a vigorous metabolism might be beneficial for the increased production of acids and aldehydes at 37°C. This work revealed the potential contribution of Z. bailii to various flavor compounds in food fermentation, and produced insights into the metabolic mechanisms of Z. bailii in flavor production. PMID:29312273

"Jello® shots" and cocktails as ethanol vehicles: parametric studies with high- and low-saccharin-consuming rats.

PubMed

Dess, Nancy K; Madkins, Chardonnay D; Geary, Bree A; Chapman, Clinton D

2013-11-21

Naïve humans and rats voluntarily consume little ethanol at concentrations above ~6% due to its aversive flavor. Developing procedures that boost intake of ethanol or ethanol-paired flavors facilitates research on neural mechanisms of ethanol-associated behaviors and helps identify variables that modulate ethanol intake outside of the lab. The present study explored the impact on consumption of ethanol and ethanol-paired flavors of nutritionally significant parametric variations: ethanol vehicle (gelatin or solution, with or without polycose); ethanol concentration (4% or 10%); and feeding status (chow deprived or ad lib.) during flavor conditioning and flavor preference testing. Individual differences were modeled by testing rats of lines selectively bred for high (HiS) or low (LoS) saccharin intake. A previously reported preference for ethanol-paired flavors was replicated when ethanol had been drunk during conditioning. However, indifference or aversion to ethanol-paired flavors generally obtained when ethanol had been eaten in gelatin during conditioning, regardless of ethanol concentration, feeding status, or caloric value of the vehicle. Modest sex and line variations occurred. Engaging different behavioral systems when eating gelatin, rather than drinking solution, may account for these findings. Implications for parameter selection in future neurobiological research and for understanding conditions that influence ethanol intake outside of the lab are discussed.

Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages

PubMed Central

Roque, Jérémy; Auvray, Malika; Lafraire, Jérémie

2018-01-01

Freshness perception has received recent consideration in the field of consumer science mainly because of its hedonic dimension, which is assumed to influence consumers’ preference and behavior. However, most studies have considered freshness as a multisensory attribute of food and beverage products without investigating the cognitive mechanisms at hand. In the present review, we endorse a slightly different perspective on freshness. We focus on (i) the multisensory integration processes that underpin freshness perception, and (ii) the top–down factors that influence the explicit attribution of freshness to a product by consumers. To do so, we exploit the recent literature on the cognitive underpinnings of flavor perception as a heuristic to better characterize the mechanisms of freshness perception in the particular case of beverages. We argue that the lack of consideration of particular instances of flavor, such as freshness, has resulted in a lack of consensus about the content and structure of different types of flavor representations. We then enrich these theoretical analyses, with a review of the cognitive mechanisms of flavor perception: from multisensory integration processes to the influence of top–down factors (e.g., attentional and semantic). We conclude that similarly to flavor, freshness perception is characterized by hybrid content, both perceptual and semantic, but that freshness has a higher-degree of specificity than flavor. In particular, contrary to flavor, freshness is characterized by specific functions (e.g., alleviation of oropharyngeal symptoms) and likely differs from flavor with respect to the weighting of each sensory contributor, as well as to its subjective location. Finally, we provide a comprehensive model of the cognitive mechanisms that underlie freshness perception. This model paves the way for further empirical research on particular instances of flavor, and will enable advances in the field of food and beverage cognition. PMID:29375453

Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages.

PubMed

Roque, Jérémy; Auvray, Malika; Lafraire, Jérémie

2017-01-01

Freshness perception has received recent consideration in the field of consumer science mainly because of its hedonic dimension, which is assumed to influence consumers' preference and behavior. However, most studies have considered freshness as a multisensory attribute of food and beverage products without investigating the cognitive mechanisms at hand. In the present review, we endorse a slightly different perspective on freshness. We focus on (i) the multisensory integration processes that underpin freshness perception, and (ii) the top-down factors that influence the explicit attribution of freshness to a product by consumers. To do so, we exploit the recent literature on the cognitive underpinnings of flavor perception as a heuristic to better characterize the mechanisms of freshness perception in the particular case of beverages. We argue that the lack of consideration of particular instances of flavor, such as freshness, has resulted in a lack of consensus about the content and structure of different types of flavor representations. We then enrich these theoretical analyses, with a review of the cognitive mechanisms of flavor perception: from multisensory integration processes to the influence of top-down factors (e.g., attentional and semantic). We conclude that similarly to flavor, freshness perception is characterized by hybrid content, both perceptual and semantic, but that freshness has a higher-degree of specificity than flavor . In particular, contrary to flavor, freshness is characterized by specific functions (e.g., alleviation of oropharyngeal symptoms) and likely differs from flavor with respect to the weighting of each sensory contributor, as well as to its subjective location. Finally, we provide a comprehensive model of the cognitive mechanisms that underlie freshness perception. This model paves the way for further empirical research on particular instances of flavor, and will enable advances in the field of food and beverage cognition.

Flavored Tobacco Products in the United States: A Systematic Review Assessing Use and Attitudes.

PubMed

Feirman, Shari P; Lock, Diana; Cohen, Joanna E; Holtgrave, David R; Li, Tianjing

2016-05-01

We systematically reviewed research examining use of and attitudes toward nonmenthol-flavored tobacco products to provide information relevant to a decision to regulate these products in the future. To identify eligible studies, we searched PubMed, CINHAL, Embase, LILACS, and PsycINFO on September 19, 2013, without date restrictions. We obtained additional studies via gray literature searches, expert contacts, and hand-searching citations of included articles. We included participants of all ages. We conducted a qualitative synthesis for included studies. The 32 studies included in this review exhibited substantial heterogeneity and were of varied methodological quality. Findings from observational, experimental, and quasiexperimental studies suggest that flavored tobacco use is associated with young age and that consumers may perceive flavored products more favorably than nonflavored products. Evidence from qualitative studies indicates that flavoring in tobacco is viewed favorably by users and nonusers of these products. The Food and Drug Administration has expressed interest in regulating flavored tobacco products. This systematic review strengthens the evidence base relating to this issue by synthesizing the literature from the United States on the use of and attitudes toward flavored tobacco. To address gaps in the literature, more research is needed to understand how flavoring impacts tobacco use over time. The evidence base would further be strengthened with the collection of brand-, flavor-, and product-specific data. © The Author 2015. Published by Oxford University Press on behalf of the Society for Research on Nicotine and Tobacco. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

calculation of B → D*lv form factor at zero recoil using the Oktay-Kronfeld action

NASA Astrophysics Data System (ADS)

Bailey, Jon A.; Bhattacharya, Tanmoy; Gupta, Rajan; Jang, Yong-Chull; Lee, Weonjong; Leem, Jaehoon; Park, Sungwoo; Yoon, Boram

2018-03-01

We present the first preliminary results for the semileptonic form factor hA1 (w = 1)/ρAj at zero recoil for the B → D*lv decay using lattice QCD with four flavors of sea quarks. We use the HISQ staggered action for the light valence and sea quarks (the MILC HISQ configurations), and the Oktay-Kronfeld (OK) action for the heavy valence quarks.

Further Comments on a Vanishing Singlet Axial Vector Charge

NASA Astrophysics Data System (ADS)

Cheng, T. P.; Kochelev, N. I.; Vento, Vicente

The recent suggestion of a vanishing flavor-singlet axial-charge of nucleon due to a nontrivial vacuum structure is further amplified. A perturbative QCD discussion, applicable for the heavy quark contributions, relates it to the physics of the decoupling theorem. It is also shown that gA0˜= 0 leads to a negative η‧-meson-quark coupling, which has been found to be compatible with the chiral quark model phenomenology.

Heavy flavor decay of Zγ at CDF

DOE Office of Scientific and Technical Information (OSTI.GOV)

Timothy M. Harrington-Taber

2013-01-01

Diboson production is an important and frequently measured parameter of the Standard Model. This analysis considers the previously neglected pmore » $$\\bar{p}$$ →Z γ→ b$$\\bar{b}$$ channel, as measured at the Collider Detector at Fermilab. Using the entire Tevatron Run II dataset, the measured result is consistent with Standard Model predictions, but the statistical error associated with this method of measurement limits the strength of this correlation.« less

PROPOSAL FOR A SILICON VERTEX TRACKER (VTX) FOR THE PHENIX EXPERIMENT.

DOE Office of Scientific and Technical Information (OSTI.GOV)

AKIBA,Y.

2004-03-30

We propose the construction of a Silicon Vertex Tracker (VTX) for the PHENIX experiment at RHIC. The VTX will substantially enhance the physics capabilities of the PHENIX central arm spectrometers. Our prime motivation is to provide precision measurements of heavy-quark production (charm and beauty) in A+A, p(d)+A, and polarized p+p collisions. These are key measurements for the future RHIC program, both for the heavy ion program as it moves from the discovery phase towards detailed investigation of the properties of the dense nuclear medium created in heavy ion collisions, and for the exploration of the nucleon spin-structure functions. In addition,more » the VTX will also considerably improve other measurements with PHENIX. The main physics topics addressed by the VTX are: (1) Hot and dense strongly interacting matter--Potential enhancement of charm production; Open beauty production; Flavor dependence of jet quenching and QCD energy loss; Accurate charm reference for quarkonium; Thermal dilepton radiation; High p{sub T} phenomena with light flavors above 10-15 GeV/c in p{sub T}; and Upsilon spectroscopy in the e{sup +}e{sup -} decay channel. (2) Gluon spin structure of the nucleon--{Delta}G/G with charm; {Delta}G/G with beauty; and x dependence of {Delta}G/G with {gamma}-jet correlations. (3) Nucleon structure in nuclei--Gluon shadowing over broad x-range. With the present PHENIX detector, heavy-quark production has been measured indirectly through the observation of single electrons. These measurements are inherently limited in accuracy by systematic uncertainties resulting from the large electron background from Dalitz decays and photon conversions. In particular, the statistical nature of the analysis does not allow for a model-independent separation of the charm and beauty contributions. The VTX detector will provide vertex tracking with a resolution of <50 {micro}m over a large coverage both in rapidity (|{eta}| < 1.2) and in azimuthal angle ({Delta}{phi} {approx} 2{pi}). With this device, significantly enhanced and qualitatively new data can be obtained. A more robust and accurate measurement of heavy-quark production over a wide kinematics range will be possible. The main benefits are in three areas. Firstly, by selecting electrons with a distance of closest approach (DCA) to the primary vertex larger than {approx}100 {micro}m, the background will be suppressed by several orders of magnitude and thereby a clean and robust measurement of heavy flavor production in the single electron channel will become available. Secondly, because the lifetime of mesons with beauty is significantly larger than that of mesons with charm, the VTX information will allow us to disentangle charm from beauty production over a broad p{sub T} range. Thirdly, a DCA cut on hadrons will reduce the combinatorial background of K{pi} to an extent that a direct measurement of D mesons through this decay channel will become possible. In addition, the VTX detector will substantially extend our p{sub T} coverage in high p{sub T} charged particles, and it also will enable us to measure {gamma}+jet correlations.« less

Effect of collisions on neutrino flavor inhomogeneity in a dense neutrino gas

DOE PAGES

Cirigliano, Vincenzo; Paris, Mark W.; Shalgar, Shashank

2017-09-25

We investigate the stability, with respect to spatial inhomogeneity, of a two-dimensional dense neutrino gas. The system exhibits growth of seed inhomogeneity due to nonlinear coherent neutrino self-interactions. In the absence of incoherent collisional effects, we also observe a dependence of this instability growth rate on the neutrino mass spectrum: the normal neutrino mass hierarchy exhibits spatial instability over a larger range of neutrino number density compared to that of the inverted case. Furthermore, we consider the effect of elastic incoherent collisions of the neutrinos with a static background of heavy, nucleon-like scatterers. At small scales, the growth of flavormore » instability can be suppressed by collisions. At large length scales we find, perhaps surprisingly, that for inverted neutrino mass hierarchy incoherent collisions fail to suppress flavor instabilities, independent of the coupling strength.« less

Breaking Symmetry Effects on Heavy Tetraquarks

NASA Astrophysics Data System (ADS)

Vijande, J.; Valcarce, A.; Richard, J.-M.

In this contribution we present symmetry arguments that can be applied to study the stability of four-quark systems with two different masses. The role played by different symmetry breaking effects and the non-Abelian algebra of color forces is discussed in detail. In the particular case of hidden-flavor all-heavy four-quark states, QQQ¯Q¯, the system becomes unstable for standard color-additive models. Differences and similarities between QqQ¯q¯ and QQq¯q¯ configurations are presented. In the latter case, its stability when the mass ratio M/m increases was established almost forty years ago. In the former case, we find a kind of metastability between the lowest threshold, (QQ¯) ‑ (qq¯) and the highest one, (Qq¯) ‑ (Q¯q).

Improved perturbative QCD formalism for Bc meson decays

NASA Astrophysics Data System (ADS)

Liu, Xin; Li, Hsiang-nan; Xiao, Zhen-Jun

2018-06-01

We derive the kT resummation for doubly heavy-flavored Bc meson decays by including the charm quark mass effect into the known formula for a heavy-light system. The resultant Sudakov factor is employed in the perutrbative QCD study of the "golden channel" Bc+→J /ψ π+. With a reasonable model for the Bc meson distribution amplitude, which maintains approximate on-shell conditions of both the partonic bottom and charm quarks, it is observed that the imaginary piece of the Bc→J /ψ transition form factor appears to be power suppressed, and the Bc+→J /ψ π+ branching ratio is not lower than 10-3. The above improved perturbative QCD formalism is applicable to Bc meson decays to other charmonia and charmed mesons.

The PHENIX muon spectrometer and J/psi production in 200 GeV center of mass energy proton-proton collisions at RHIC

NASA Astrophysics Data System (ADS)

Hoover, Andrew S.

The PHENIX experiment is one of the large detector projects at the Relativistic Heavy-Ion Collider (RHIC) at Brookhaven National Laboratory. One of the unique features of the PHENIX detector is the muon tracking and identification system. No other RHIC experiment has a muon detection capability. Among the many physics topics explored by the observation of muons in Au-Au collisions are the effects of Debye screening on vector meson production, and the search for an enhancement in strangeness and heavy flavor production. In the collisions of polarized protons, the muon arms can explore the polarization of quarks and gluons in the proton through W boson production, the Drell-Yan process, and open heavy flavor production. The muon detector system covers the rapidity range -2.2 < y < -1.2 for the south arm and 1.2 < y < 2.4 for the north arm, with full azimuthal coverage. The detector provides muon tracking and identification in the momentum range 2 < p < 50 GeV, and pi/mu rejection of 10-4. The south muon arm was completed in 2001 for the second RHIC running period. The performance of the muon spectrometer during its first data taking period will be discussed. The production cross section for J/psi in proton-proton collisions at s = 200 GeV is measured. The measured value is in good agreement with the color evaporation model and QCD predictions. Although the number of J/psi currently available for study will not allow a definitive measurement of the J/psi polarization, a technique for performing the measurement is studied and a very low statistics analysis produces a result which is consistent with expectations.

A MAPS Based Micro-Vertex Detector for the STAR Experiment

DOE PAGES

Schambach, Joachim; Anderssen, Eric; Contin, Giacomo; ...

2015-06-18

For the 2014 heavy ion run of RHIC a new micro-vertex detector called the Heavy Flavor Tracker (HFT) was installed in the STAR experiment. The HFT consists of three detector subsystems with various silicon technologies arranged in 4 approximately concentric cylinders close to the STAR interaction point designed to improve the STAR detector’s vertex resolution and extend its measurement capabilities in the heavy flavor domain. The two innermost HFT layers are placed at radii of 2.8 cm and 8 cm from the beam line. These layers are constructed with 400 high resolution sensors based on CMOS Monolithic Active Pixel Sensormore » (MAPS) technology arranged in 10-sensor ladders mounted on 10 thin carbon fiber sectors to cover a total silicon area of 0.16 m 2. Each sensor of this PiXeL (“PXL”) sub-detector combines a pixel array of 928 rows and 960 columns with a 20.7 μm pixel pitch together with front-end electronics and zero-suppression circuitry in one silicon die providing a sensitive area of ~3.8 cm 2. This sensor architecture features 185.6 μs readout time and 170 mW/cm 2 power dissipation. This low power dissipation allows the PXL detector to be air-cooled, and with the sensors thinned down to 50 μm results in a global material budget of only 0.4% radiation length per layer. A novel mechanical approach to detector insertion allows us to effectively install and integrate the PXL sub-detector within a 12 hour period during an on-going multi-month data taking period. The detector requirements, architecture and design, as well as the performance after installation, are presented in this paper.« less

DOE Office of Scientific and Technical Information (OSTI.GOV)

Schambach, Joachim; Anderssen, Eric; Contin, Giacomo

For the 2014 heavy ion run of RHIC a new micro-vertex detector called the Heavy Flavor Tracker (HFT) was installed in the STAR experiment. The HFT consists of three detector subsystems with various silicon technologies arranged in 4 approximately concentric cylinders close to the STAR interaction point designed to improve the STAR detector’s vertex resolution and extend its measurement capabilities in the heavy flavor domain. The two innermost HFT layers are placed at radii of 2.8 cm and 8 cm from the beam line. These layers are constructed with 400 high resolution sensors based on CMOS Monolithic Active Pixel Sensormore » (MAPS) technology arranged in 10-sensor ladders mounted on 10 thin carbon fiber sectors to cover a total silicon area of 0.16 m 2. Each sensor of this PiXeL (“PXL”) sub-detector combines a pixel array of 928 rows and 960 columns with a 20.7 μm pixel pitch together with front-end electronics and zero-suppression circuitry in one silicon die providing a sensitive area of ~3.8 cm 2. This sensor architecture features 185.6 μs readout time and 170 mW/cm 2 power dissipation. This low power dissipation allows the PXL detector to be air-cooled, and with the sensors thinned down to 50 μm results in a global material budget of only 0.4% radiation length per layer. A novel mechanical approach to detector insertion allows us to effectively install and integrate the PXL sub-detector within a 12 hour period during an on-going multi-month data taking period. The detector requirements, architecture and design, as well as the performance after installation, are presented in this paper.« less

Nuclear weak interactions, supernova nucleosynthesis and neutrino oscillation

NASA Astrophysics Data System (ADS)

Kajino, Toshitaka

2013-07-01

We study the nuclear weak response in light-to-heavy mass nuclei and calculate neutrino-nucleus cross sections. We apply these cross sections to the explosive nucleosynthesis in core-collapse supernovae and find that several isotopes of rare elements 7Li, 11B, 138La, 180Ta and several others are predominantly produced by the neutrino-process nucleosynthesis. We discuss how to determine the suitable neutrino spectra of three different flavors and their anti-particles in order to explain the observed solar system abundances of these isotopes, combined with Galactic chemical evolution of the light nuclei and the heavy r-process elements. Light-mass nuclei like 7Li and 11B, which are produced in outer He-layer, are strongly affected by the neutrino flavor oscillation due to the MSW (Mikheyev-Smirnov-Wolfenstein) effect, while heavy-mass nuclei like 138La, 180Ta and r-process elements, which are produced in the inner O-Ne-Mg layer or the atmosphere of proto-neutron star, are likely to be free from the MSW effect. Using such a different nature of the neutrino-process nucleosynthesis, we study the neutrino oscillation effects on their abundances, and propose a new novel method to determine the unknown neutrino oscillation parameters, θ13 and mass hierarchy, simultaneously. There is recent evidence that some SiC X grains from the Murchison meteorite may contain supernova-produced neutrino-process 11B and 7Li encapsulated in the grains. Combining the recent experimental constraints on θ13, we show that although the uncertainties are still large, our method hints at a marginal preference for an inverted neutrino mass hierarchy for the first time.

Flavorings and Perceived Harm and Addictiveness of E-cigarettes among Youth

PubMed Central

Cooper, Maria; Harrell, Melissa B.; Pérez, Adriana; Delk, Joanne; Perry, Cheryl L.

2016-01-01

Objectives Given the increasing trend in use of electronic cigarettes (“e-cigarettes”) among youth, it is crucial to understand how these products are perceived and how these perceptions are associated with their decision whether or not to use them. Methods This is a cross-sectional analysis of data from a rapid response surveillance system of 6th, 8th and 10th grade students’ tobacco use behaviors (sample [n] = 3704 from a population of students [N] = 434,601). We used weighted logistic regression models to investigate the relationship between perceptions of harm and addictiveness and e-cigarette use, including the use of flavored and non-flavored e-cigarettes. Results Compared to youth who did not use e-cigarettes, ever and current e-cigarette users had higher odds of reporting that e-cigarettes were “not at all harmful” to health and “not at all addictive.” Ever and current e-cigarette users had higher odds of reporting that flavored e-cigarettes were “less harmful” than non-flavored e-cigarettes, compared to youth who did not use e-cigarettes. Conclusions These findings warrant attention given that nicotine is an addictive substance whose effects on the adolescent brain are potentially negative. Youth e-cigarette users perceived lower harm from flavored e-cigarettes, which is worrisome given emerging research documenting harmful constituents in certain e-cigarette flavorings. PMID:27722185

“Jello® Shots” and Cocktails as Ethanol Vehicles: Parametric Studies with High- and Low-Saccharin-Consuming Rats

PubMed Central

Dess, Nancy K.; Madkins, Chardonnay D.; Geary, Bree A.; Chapman, Clinton D.

2013-01-01

Naïve humans and rats voluntarily consume little ethanol at concentrations above ~6% due to its aversive flavor. Developing procedures that boost intake of ethanol or ethanol-paired flavors facilitates research on neural mechanisms of ethanol-associated behaviors and helps identify variables that modulate ethanol intake outside of the lab. The present study explored the impact on consumption of ethanol and ethanol-paired flavors of nutritionally significant parametric variations: ethanol vehicle (gelatin or solution, with or without polycose); ethanol concentration (4% or 10%); and feeding status (chow deprived or ad lib.) during flavor conditioning and flavor preference testing. Individual differences were modeled by testing rats of lines selectively bred for high (HiS) or low (LoS) saccharin intake. A previously reported preference for ethanol-paired flavors was replicated when ethanol had been drunk during conditioning. However, indifference or aversion to ethanol-paired flavors generally obtained when ethanol had been eaten in gelatin during conditioning, regardless of ethanol concentration, feeding status, or caloric value of the vehicle. Modest sex and line variations occurred. Engaging different behavioral systems when eating gelatin, rather than drinking solution, may account for these findings. Implications for parameter selection in future neurobiological research and for understanding conditions that influence ethanol intake outside of the lab are discussed. PMID:24284614

Charm (and Beauty) Production at the Tevatron

DOE Office of Scientific and Technical Information (OSTI.GOV)

Rademacker, Jonas; /Bristol U.

2007-11-01

The authors present recent results on heavy flavor production at Tevatron Run II for typically {approx} 1 fb{sup -1} of analyzed p{bar p} data at {radical}s = 1.96 TeV. This includes results on single and correlated open charm and bottom cross sections, charm pair production kinematics, J/{psi}, {psi}(2S) and {chi}{sub cJ} cross sections and polarization measurements in J/{psi}, {psi}(2S), {Upsilon}(1S), and {Upsilon}(2S).

Forward-Backward asymmetry in $$\\Lambda_{b}$$ production and search for the $$\\Xi^{-}_{b}$$ and $$\\Omega^{-}_{b}$$ baryons in $$p\\bar{p}$$ collisions at $$\\sqrt{s} = 1.96$$ TeV

DOE Office of Scientific and Technical Information (OSTI.GOV)

Garcia Gonzalez, Jose Andres

We present a search for the heavy-flavor baryonsmore » $$\\Xi_{b}$$ (bsd) and $$\\Omega^{-}_{b}$$ in decays $$\\Xi^{-}_{b}$$→ J/ψ$$\\Xi^{-}_{b}$$ → J/ψΛπ-, J/ψ → μ + μ - and $$\\Omega^{-}_{b}$$ → J/ψ$$\\Omega^{-}_{b}$$ J/ψΛ $$K^{-}_{b}$$, J/ψ → μ + μ - respectively.« less

DOE Office of Scientific and Technical Information (OSTI.GOV)

Piilonen, Leo; Takeuchi, Tatsu; Minic, Djordje

This is the final report of DOE Grant DE-FG05-92ER40709 awarded to the Virginia Tech high energy physics group. It covers the period February 1, 2010 through April 30, 2013. The high energy physics program at Virginia Tech supported by this grant is organized into three tasks: A for theory (Profs. Tatsu Takeuchi and Djordje Minic), B for heavy flavor physics with the Belle and Belle II experiments (Prof. Leo Piilonen), and N for neutrino physics (Profs. Jonathan Link and Piilonen).

Lattice input on the inclusive flavor-breaking τ Vus puzzle

NASA Astrophysics Data System (ADS)

Maltman, Kim; Hudspith, Renwick; Lewis, Randy; Wolfe, Carl; Zanotti, James

2015-10-01

Recent versions of the standard approach to implementing the flavor-breaking finite-energy sum rule determination of Vus using spectral data obtained from hadronic tau decays produce values of Vus more than 3 sigma low relative to the expectations of 3-family unitarity. We revisit this problem, focusing on systematic issues in the treatment of OPE contributions, employing lattice data for the relevant flavor-breaking correlator combinination to help in understanding how to treat the slowly converging D = 2 series and investigate potential D > 4 non-perturbative contributions. The results, in combination with observations from additional flavor-breaking continuum sum rules, are shown to suggest an alternate implementation of the flavor-breaking sum rule approach. This alternate analysis approach is shown to produce significantly higher Vus than obtained using the assumptions of the conventional implementation, for reasons that will be explained in detail. We also show that, when this approach is implemented using new preliminary results for the tau K pi branching fractions, the Vus obtained is in excellent agreement with that obtained from recent analyses of Kell3 using lattice input for f+(0).

The Nature and Extent of Flavored Alcoholic Beverage Consumption among Underage Youth: Results of a National Brand-specific Survey

PubMed Central

Giga, Noreen M.; Binakonsky, Jane; Ross, Craig; Siegel, Michael

2011-01-01

Background Flavored alcoholic beverages are popular among underage drinkers. Existing studies that assessed flavored alcoholic beverage use among youth relied upon respondents to correctly classify the beverages they consume, without defining what alcohol brands belong to this category. Objectives To demonstrate a new method for analyzing the consumption of flavored alcoholic beverages among youth on a brand-specific basis, without relying upon youth to correctly classify brands they consume. Methods Using a pre-recruited internet panel developed by Knowledge Networks, we measured the brands of alcohol consumed by a national sample of youth drinkers, ages 16-20 years, in the United States. The sample consisted of 108 youths who had consumed at least one drink of an alcoholic beverage in the past 30 days. We measured the brand-specific consumption of alcoholic beverages within the past 30 days, ascertaining the consumption of 380 alcohol brands, including 14 brands of flavored alcoholic beverages. Results Measuring the brand-specific consumption of flavored alcoholic beverages was feasible. Based on a brand-specific identification of flavored alcoholic beverages, nearly half of youth drinkers in the sample reported having consumed such beverages in the past 30 days. Flavored alcoholic beverage preference was concentrated among the top four brands, which accounted for nearly all of the consumption volume reported in our study. Conclusions and Scientific Significance These findings underscore the need to assess youth alcohol consumption at the brand level and the potential value of such data in better understanding underage youth drinking behavior and the factors that influence it. PMID:21517708

The nature and extent of flavored alcoholic beverage consumption among underage youth: results of a national brand-specific survey.

PubMed

Giga, Noreen M; Binakonsky, Jane; Ross, Craig; Siegel, Michael

2011-07-01

Flavored alcoholic beverages are popular among underage drinkers. Existing studies that assessed flavored alcoholic beverage use among youth relied upon respondents to correctly classify the beverages they consume, without defining what alcohol brands belong to this category. The aim is to demonstrate a new method for analyzing the consumption of flavored alcoholic beverages among youth on a brand-specific basis, without relying upon youth to correctly classify brands they consume. Using a prerecruited Internet panel developed by Knowledge Networks, we measured the brands of alcohol consumed by a national sample of youth drinkers, aged 16?20 years, in the United States. The sample consisted of 108 youths who had consumed at least one drink of an alcoholic beverage in the past 30 days. We measured the brand-specific consumption of alcoholic beverages within the past 30 days, ascertaining the consumption of 380 alcohol brands, including 14 brands of flavored alcoholic beverages. Measuring the brand-specific consumption of flavored alcoholic beverages was feasible. Based on a brand-specific identification of flavored alcoholic beverages, nearly half of the youth drinkers in the sample reported having consumed such beverages in the past 30 days. Flavored alcoholic beverage preference was concentrated among the top four brands, which accounted for almost all of the consumption volume reported in our study. These findings underscore the need to assess youth alcohol consumption at the brand level and the potential value of such data in better understanding underage youth drinking behavior and the factors that influence it.

EPPS16: nuclear parton distributions with LHC data.

PubMed

Eskola, Kari J; Paakkinen, Petja; Paukkunen, Hannu; Salgado, Carlos A

2017-01-01

We introduce a global analysis of collinearly factorized nuclear parton distribution functions (PDFs) including, for the first time, data constraints from LHC proton-lead collisions. In comparison to our previous analysis, EPS09, where data only from charged-lepton-nucleus deep inelastic scattering (DIS), Drell-Yan (DY) dilepton production in proton-nucleus collisions and inclusive pion production in deuteron-nucleus collisions were the input, we now increase the variety of data constraints to cover also neutrino-nucleus DIS and low-mass DY production in pion-nucleus collisions. The new LHC data significantly extend the kinematic reach of the data constraints. We now allow much more freedom for the flavor dependence of nuclear effects than in other currently available analyses. As a result, especially the uncertainty estimates are more objective flavor by flavor. The neutrino DIS plays a pivotal role in obtaining a mutually consistent behavior for both up and down valence quarks, and the LHC dijet data clearly constrain gluons at large momentum fraction. Mainly for insufficient statistics, the pion-nucleus DY and heavy-gauge-boson production in proton-lead collisions impose less visible constraints. The outcome - a new set of next-to-leading order nuclear PDFs called EPPS16 - is made available for applications in high-energy nuclear collisions.

RK(*) and related b →s ℓℓ¯ anomalies in minimal flavor violation framework with Z' boson

NASA Astrophysics Data System (ADS)

Chiang, Cheng-Wei; He, Xiao-Gang; Tandean, Jusak; Yuan, Xing-Bo

2017-12-01

A recent LHCb measurement of the ratio RK* of B →K*μ μ ¯ to B →K*e e ¯ branching fractions has produced results in mild tension with the standard model (SM). This adds to the known anomalies also induced by the b →s ℓℓ ¯ transitions, resulting in a confidence level now as high as 4 σ . We analyze whether the parameter space preferred by all the b →s ℓℓ¯ anomalies is compatible with a heavy Z' boson assumed to have nonuniversal couplings to SM fermions dictated by the principle of minimal flavor violation (MFV). We deal with the MFV couplings of the Z' to leptons in the context of the type-I seesaw scenario for generating neutrino masses. The flavor-violating Z' interactions are subject to stringent constraints from other processes, especially B -B ¯ mixing, charged lepton decays ℓi→ℓjℓkℓ¯ l occurring at tree level, and the loop induced μ →e γ . We perform scans for parameter regions allowed by various data and predict the ranges for a number of observables. Some of the predictions, such as the branching fractions of lepton-flavor violating τ →3 μ , B →K e μ , KL→e μ , and Z →ℓℓ', are not far below their experimental bounds and therefore could be probed by searches in the near future. The viable parameter space depends strongly on the neutrino mass hierarchy, with a preference for the inverted one.

Flavored leptogenesis with quasidegenerate neutrinos in a broken cyclic symmetric model

NASA Astrophysics Data System (ADS)

Adhikary, Biswajit; Chakraborty, Mainak; Ghosal, Ambar

2016-06-01

Cyclic symmetry in the neutrino sector with the type-I seesaw mechanism in the mass basis of charged leptons and right chiral neutrinos (Ni R, i =e , μ , τ ) generates a twofold degenerate light neutrino and a threefold degenerate heavy neutrino mass spectrum. Consequently, such a scheme produces vanishing one light neutrino mass squared difference and lepton asymmetry. To circumvent such an unphysical outcome, we break cyclic symmetry in the diagonal right chiral neutrino mass term by a small breaking parameter. Nonzero mass squared differences and mixing angles are generated with the help of the small breaking parameter. The smallness of the breaking parameter opens up the possibility of resonant leptogenesis. Assuming complex Yukawa couplings, we derive generalized expressions with flavor-dependent C P asymmetry parameters (ɛiα ) which are valid for the quasidegenerate as well as hierarchical mass spectrum of right-handed neutrinos. Thereafter, we set up the chain of coupled Boltzmann equations (which are flavor dependent too) which have to be solved in order to get the final lepton asymmetries. Depending upon the temperature regime, the C P asymmetries and the Boltzmann equations may also be flavor independent. As our goal is to study the enhancement of C P asymmetry due to the quasidegeneracy of right-handed neutrinos, we select only the lowest allowed (by neutrino oscillation data) value of the breaking parameter (and other corresponding Lagrangian parameters) and estimate the baryon asymmetry parameter YB. The experimental constraint of YB introduces a bound on right-handed neutrino mass which remained unrestricted by neutrino oscillation data.

Measurement of the t (bar)t production cross section using heavy flavor tags in W + greater than or equal to 3 jet events in p (bar)p collisions at 1.8 TeV

NASA Astrophysics Data System (ADS)

Ptochos, Fotios K.

1998-11-01

This thesis presents the measurement of the tt production cross section using 110/ pb/sp-1 of pp collisions at /sqrt[s]=1.8 TeV collected using the Collider Detector at Fermilab (CDF). Assuming Standard Model couplings, events consistent with containing a W boson produced in association with at least three jets are used for the search of events originating from t/bar t/to W+bW/sp- /bar b decays. The presence of high momentum electrons and muons associated with large energy imbalance transverse to the beam direction are the characteristic signatures used to identify events with W/to/ell+/nu decays. In order to further reduce the QCD background contribution from W production in association with jets, three algorithms are used to determine the presence of a heavy flavor b-quark jet in the event. Two of the algorithms use the very fine position resolution of the silicon vertex detector in order to identify either displaced vertices or displaced tracks contained inside a jet. The presence of b-quark in the event is also inferred by the identification of a soft lepton from its semileptonic decay (b/to/ell/nu X or b/to c/to/ell/nu X). This is the basic ingredient of the third algorithm used in the analysis. The background to tt signal, consists of Wbb, Wcc, Wc, single top, misidentified Z's produced in association with heavy flavor jets, Z/toτ+/tau/sp- and diboson (WW, WZ, ZZ) production. The contribution of this background is calculated with a combination of data and Monte Carlo simulated events. Non-heavy flavor jets misidentified as b-quarks consist a major source of background and its contribution is determined directly from the data. The W+/ge3 jet sample consists of 252 events before b- quark identification. The algorithm based on the presence of a displaced secondary vertex in a jet, identifies 29 events containing a b-quark jet with a background expectation of 8.12/pm0.99 events yielding a tt cross of σt/bar t=4.83/pm1.54 pb using acceptances for a top quark mass of 175 GeV/c2. The algorithm based on the presence of displaced tracks in a jet, identifies 41 candidate events with a background contribution of 11.33/pm1.36 events, yielding a tt cross section of σt/bar t=7.33/pm2.10 pb. Finally, 25 events are found consistent with containing jets from b-quark semileptonic decays with expected background of 13.22/pm1.22 events, resulting to a tt cross section of σt/bar t=8.37/pm3.98 pb. Based on a kinematic fit of events containing b-quark jets, the top mass is measured to be Mtop=175.9 GeV/c2. For the measured mass the tt cross sections for all three b-quark identification algorithms are in good agreement with the theoretical calculations which are in the range of 4.75 pb to 5.5 pb for a top quark mass of Mtop=175 GeV/c2.

The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systems.

PubMed

Jervis, Suzanne M; Drake, MaryAnne

2013-02-01

Whey is a value-added product that is utilized in many food and beverage applications for its nutritional and functional properties. Whey and whey products are generally utilized in dried ingredient applications. One of the primary sources of whey is from colored Cheddar cheese manufacture that contains the pigment annatto resulting in a characteristic yellow colored Cheddar cheese. The colorant is also present in the liquid cheese whey and must be bleached so that it can be used in ingredient applications without imparting a color. Hydrogen peroxide and benzoyl peroxide are 2 commercially approved chemical bleaching agents for liquid whey. Concerns regarding bleaching efficacy, off-flavor development, and functionality changes have been previously reported for whey bleached with hydrogen peroxide and benzoyl peroxide. It is very important for the dairy industry to understand how bleaching can impact flavor and functionality of dried ingredients. Currently, the precise mechanisms of off-flavor development and functionality changes are not entirely understood. Iron reactions in a bleached liquid whey system may play a key role. Reactions between iron and hydrogen peroxide have been widely studied since the reaction between these 2 relatively stable species can cause great destruction in biological and chemical systems. The actual mechanism of the reaction of iron with hydrogen peroxide has been a controversy in the chemistry and biological community. The precise mechanism for a given reaction can vary greatly based upon the concentration of reactants, temperature, pH, and addition of biological material. In this review, some hypotheses for the mechanisms of iron reactions that may occur in fluid whey that may impact bleaching efficacy, off-flavor development, and changes in functionality are presented. Cheese whey is bleached to remove residual carotenoid cheese colorant. Concerns regarding bleaching efficacy, off-flavor development, and functionality changes have been reported for whey proteins bleached with hydrogen peroxide and benzoyl peroxide. It is very important for the dairy industry to understand how whey bleaching can impact flavor and functionality of dried ingredients. Proposed mechanisms of off-flavor development and functionality changes are discussed in this hypothesis paper. © 2013 Institute of Food Technologists®

Flavor Physics & CP Violation 2015

NASA Astrophysics Data System (ADS)

"Flavor Physics & CP violation 2015" (FPCP 2015) was held in Nagoya, Japan, at Nagoya University, from May 25 to May 29 2015. This is the 13th meeting of the series of annual conferences started in Philadelphia, PA, USA in 2002. The aim of the conference is to review developments in flavor physics and CP violation, in both theory and experiment, exploiting the potential to study new physics at the LHC and future facilities. The topics include CP violation, rare decays, CKM elements with heavy quark decays, flavor phenomena in charged leptons and neutrinos, and also interplay between flavor and LHC high Pt physics. The FPCP2015 conference had more than 140 participants, including researchers from abroad and many young researchers (postdocs and students). The conference consisted of plenary talks and poster presentations. The plenary talks include 2 overview talks, 48 review talks, and 2 talks for outlook in theories and experiments, given by world leading researchers. There was also a special lecture by Prof. Makoto Kobayashi, one of the Nobel laureates in 2008. The poster session had 41 contributions. Many young researchers presented their works. These proceedings contain written documents for these plenary and poster presentations. The full scientific program and presentation materials can be found at http://fpcp2015.hepl.phys.nagoya-u.ac.jp/. We would like to thank the International Advisory Committee for their invaluable assistance in coordinating the scientific program and in helping to identifying many speakers. Thanks are also due to the Local Organizing Committee for tireless efforts for smooth running of the conference and very enjoyable social activities. We also thank the financial supports provided by Japanese Scociety for the Promotion of Science (JSPS) unfer the Grant-in-Aid for Scientific Research (S) "Probing New Physics with Tau-Lepton" (No. 26220706), by Nagoya University under the Program for Promoting the Enhancement of Research Universities, and by Inoue Foundation for Science.

NNLO splitting and coefficient functions with time-like kinematics

NASA Astrophysics Data System (ADS)

Mitov, A.; Moch, S.; Vogt, A.

2006-10-01

We discuss recent results on the three-loop (next-to-next-to-leading order, NNLO) time-like splitting functions of QCD and the two-loop (NNLO) coefficient functions in one-particle inclusive e+e--annihilation. These results form the basis for extracting fragmentation functions for light and heavy flavors with NNLO accuracy that will be needed at the LHC and ILC. The two-loop calculations have been performed in Mellin space based on a new method, the main features of which we also describe briefly.

Heavy Metals and the Petroleum Industr

DTIC Science & Technology

1993-05-01

460 11 Fat Rendering 220 210 70 460 6 Bakery 150 330 430 280 2 Misc. Foods 350 150 110 1100 6 Brewery 410 60 40 470 5 Soft Drinks/ Flavoring 2040 180...arsenic react with -SH groups and can form coordination complexes and chelates with various compounds and structures in the cell .’ The -SH and...important in the function of the human body. It is present in the circulatory system, and a component in the formation of bones and teeth. Calcium is

Averages of $b$-hadron, $c$-hadron, and $$\\tau$$-lepton properties as of summer 2014

DOE Office of Scientific and Technical Information (OSTI.GOV)

Amhis, Y.; et al.

2014-12-23

This article reports world averages of measurements ofmore » $b$-hadron, $c$-hadron, and $$\\tau$$-lepton properties obtained by the Heavy Flavor Averaging Group (HFAG) using results available through summer 2014. For the averaging, common input parameters used in the various analyses are adjusted (rescaled) to common values, and known correlations are taken into account. The averages include branching fractions, lifetimes, neutral meson mixing parameters, $CP$ violation parameters, parameters of semileptonic decays and CKM matrix elements.« less

New predictions on meson decays from string splitting

NASA Astrophysics Data System (ADS)

Bigazzi, Francesco; Cotrone, Aldo L.

2006-11-01

We study certain exclusive decays of high spin mesons into mesons in models of large Nc Yang-Mills with few flavors at strong coupling using string theory. The rate of the process is calculated by studying the splitting of a macroscopic string on the relevant dual gravity backgrounds. In the leading channel for the decay of heavy quarkonium into two open-heavy quark states, one of the two produced mesons has much larger spin than the other. In this channel the decay rate is practically independent on the spin and has a mild dependence on the mass of the heavy quarks. Moreover, it is only power-like suppressed with the mass of the produced quark-anti quark pair. We also reconsider decays of high spin mesons made up of light quarks, confirming the linear dependence of the rate on the mass of the decaying meson. As a bonus of our computation, we provide a formula for the splitting rate of a macroscopic string lying on a Dp-brane in flat space.

Search for heavy right-handed neutrinos at the LHC and beyond in the same-sign same-flavor leptons final state

NASA Astrophysics Data System (ADS)

Ng, John N.; de la Puente, Alejandro; Pan, Bob Wei-Ping

2015-12-01

In this study we explore the LHC's Run II potential to the discovery of heavy Majorana neutrinos, with luminosities between 30 and 3000 fb-1 in the l ± l ± j j final state. Given that there exist many models for neutrino mass generation, even within the Type I seesaw framework, we use a simplified model approach and study two simple extensions to the Standard Model, one with a single heavy Majorana neutrino, singlet under the Standard Model gauge group, and a limiting case of the left-right symmetric model. We then extend the analysis to a future hadron collider running at 100 TeV center of mass energies. This extrapolation in energy allows us to study the relative importance of the resonant production versus gauge boson fusion processes in the study of Majorana neutrinos at hadron colliders. We analyze and propose different search strategies designed to maximize the discovery potential in either the resonant production or the gauge boson fusion modes.

Search for heavy neutrinos and bosons with right-handed couplings in proton-proton collisions at

NASA Astrophysics Data System (ADS)

Khachatryan, V.; Sirunyan, A. M.; Tumasyan, A.; Adam, W.; Bergauer, T.; Dragicevic, M.; Erö, J.; Fabjan, C.; Friedl, M.; Frühwirth, R.; Ghete, V. M.; Hartl, C.; Hörmann, N.; Hrubec, J.; Jeitler, M.; Kiesenhofer, W.; Knünz, V.; Krammer, M.; Krätschmer, I.; Liko, D.; Mikulec, I.; Rabady, D.; Rahbaran, B.; Rohringer, H.; Schöfbeck, R.; Strauss, J.; Taurok, A.; Treberer-Treberspurg, W.; Waltenberger, W.; Wulz, C.-E.; Mossolov, V.; Shumeiko, N.; Suarez Gonzalez, J.; Alderweireldt, S.; Bansal, M.; Bansal, S.; Cornelis, T.; De Wolf, E. A.; Janssen, X.; Knutsson, A.; Luyckx, S.; Ochesanu, S.; Roland, B.; Rougny, R.; Van De Klundert, M.; Van Haevermaet, H.; Van Mechelen, P.; Van Remortel, N.; Van Spilbeeck, A.; Blekman, F.; Blyweert, S.; D'Hondt, J.; Daci, N.; Heracleous, N.; Keaveney, J.; Lowette, S.; Maes, M.; Olbrechts, A.; Python, Q.; Strom, D.; Tavernier, S.; Van Doninck, W.; Van Mulders, P.; Van Onsem, G. P.; Villella, I.; Caillol, C.; Clerbaux, B.; De Lentdecker, G.; Dobur, D.; Favart, L.; Gay, A. P. R.; Grebenyuk, A.; Léonard, A.; Mohammadi, A.; Perniè, L.; Reis, T.; Seva, T.; Thomas, L.; Vander Velde, C.; Vanlaer, P.; Wang, J.; Adler, V.; Beernaert, K.; Benucci, L.; Cimmino, A.; Costantini, S.; Crucy, S.; Dildick, S.; Fagot, A.; Garcia, G.; Mccartin, J.; Ocampo Rios, A. A.; Ryckbosch, D.; Salva Diblen, S.; Sigamani, M.; Strobbe, N.; Thyssen, F.; Tytgat, M.; Yazgan, E.; Zaganidis, N.; Basegmez, S.; Beluffi, C.; Bruno, G.; Castello, R.; Caudron, A.; Ceard, L.; Da Silveira, G. G.; Delaere, C.; du Pree, T.; Favart, D.; Forthomme, L.; Giammanco, A.; Hollar, J.; Jez, P.; Komm, M.; Lemaitre, V.; Nuttens, C.; Pagano, D.; Perrini, L.; Pin, A.; Piotrzkowski, K.; Popov, A.; Quertenmont, L.; Selvaggi, M.; Vidal Marono, M.; Vizan Garcia, J. M.; Beliy, N.; Caebergs, T.; Daubie, E.; Hammad, G. H.; Júnior, W. L. Aldá; Alves, G. A.; Brito, L.; Correa Martins Junior, M.; Pol, M. E.; Carvalho, W.; Chinellato, J.; Custódio, A.; Da Costa, E. M.; De Jesus Damiao, D.; De Oliveira Martins, C.; Fonseca De Souza, S.; Malbouisson, H.; Matos Figueiredo, D.; Mundim, L.; Nogima, H.; Prado Da Silva, W. L.; Santaolalla, J.; Santoro, A.; Sznajder, A.; Tonelli Manganote, E. J.; Vilela Pereira, A.; Bernardes, C. A.; Fernandez Perez Tomei, T. R.; Gregores, E. M.; Mercadante, P. G.; Novaes, S. F.; Padula, Sandra S.; Aleksandrov, A.; Genchev, V.; Iaydjiev, P.; Marinov, A.; Piperov, S.; Rodozov, M.; Sultanov, G.; Vutova, M.; Dimitrov, A.; Glushkov, I.; Hadjiiska, R.; Kozhuharov, V.; Litov, L.; Pavlov, B.; Petkov, P.; Bian, J. G.; Chen, G. M.; Chen, H. S.; Chen, M.; Du, R.; Jiang, C. H.; Liang, D.; Liang, S.; Plestina, R.; Tao, J.; Wang, X.; Wang, Z.; Asawatangtrakuldee, C.; Ban, Y.; Guo, Y.; Li, Q.; Li, W.; Liu, S.; Mao, Y.; Qian, S. J.; Wang, D.; Zhang, L.; Zou, W.; Avila, C.; Chaparro Sierra, L. F.; Florez, C.; Gomez, J. P.; Gomez Moreno, B.; Sanabria, J. C.; Godinovic, N.; Lelas, D.; Polic, D.; Puljak, I.; Antunovic, Z.; Kovac, M.; Brigljevic, V.; Kadija, K.; Luetic, J.; Mekterovic, D.; Sudic, L.; Attikis, A.; Mavromanolakis, G.; Mousa, J.; Nicolaou, C.; Ptochos, F.; Razis, P. A.; Bodlak, M.; Finger, M.; Finger, M.; Assran, Y.; Elgammal, S.; Mahmoud, M. A.; Radi, A.; Kadastik, M.; Murumaa, M.; Raidal, M.; Tiko, A.; Eerola, P.; Fedi, G.; Voutilainen, M.; Härkönen, J.; Karimäki, V.; Kinnunen, R.; Kortelainen, M. J.; Lampén, T.; Lassila-Perini, K.; Lehti, S.; Lindén, T.; Luukka, P.; Mäenpää, T.; Peltola, T.; Tuominen, E.; Tuominiemi, J.; Tuovinen, E.; Wendland, L.; Tuuva, T.; Besancon, M.; Couderc, F.; Dejardin, M.; Denegri, D.; Fabbro, B.; Faure, J. L.; Favaro, C.; Ferri, F.; Ganjour, S.; Givernaud, A.; Gras, P.; Hamel de Monchenault, G.; Jarry, P.; Locci, E.; Malcles, J.; Rander, J.; Rosowsky, A.; Titov, M.; Baffioni, S.; Beaudette, F.; Busson, P.; Charlot, C.; Dahms, T.; Dalchenko, M.; Dobrzynski, L.; Filipovic, N.; Florent, A.; Granier de Cassagnac, R.; Mastrolorenzo, L.; Miné, P.; Mironov, C.; Naranjo, I. N.; Nguyen, M.; Ochando, C.; Paganini, P.; Salerno, R.; Sauvan, J. b.; Sirois, Y.; Veelken, C.; Yilmaz, Y.; Zabi, A.; Agram, J.-L.; Andrea, J.; Aubin, A.; Bloch, D.; Brom, J.-M.; Chabert, E. C.; Collard, C.; Conte, E.; Fontaine, J.-C.; Gelé, D.; Goerlach, U.; Goetzmann, C.; Le Bihan, A.-C.; Van Hove, P.; Gadrat, S.; Beauceron, S.; Beaupere, N.; Boudoul, G.; Brochet, S.; Carrillo Montoya, C. A.; Chasserat, J.; Chierici, R.; Contardo, D.; Depasse, P.; El Mamouni, H.; Fan, J.; Fay, J.; Gascon, S.; Gouzevitch, M.; Ille, B.; Kurca, T.; Lethuillier, M.; Mirabito, L.; Perries, S.; Ruiz Alvarez, J. D.; Sabes, D.; Sgandurra, L.; Sordini, V.; Vander Donckt, M.; Verdier, P.; Viret, S.; Xiao, H.; Bagaturia, I.; Autermann, C.; Beranek, S.; Bontenackels, M.; Edelhoff, M.; Feld, L.; Hindrichs, O.; Klein, K.; Ostapchuk, A.; Perieanu, A.; Raupach, F.; Sammet, J.; Schael, S.; Weber, H.; Wittmer, B.; Zhukov, V.; Ata, M.; Dietz-Laursonn, E.; Duchardt, D.; Erdmann, M.; Fischer, R.; Güth, A.; Hebbeker, T.; Heidemann, C.; Hoepfner, K.; Klingebiel, D.; Knutzen, S.; Kreuzer, P.; Merschmeyer, M.; Meyer, A.; Millet, P.; Olschewski, M.; Padeken, K.; Papacz, P.; Reithler, H.; Schmitz, S. A.; Sonnenschein, L.; Teyssier, D.; Thüer, S.; Weber, M.; Cherepanov, V.; Erdogan, Y.; Flügge, G.; Geenen, H.; Geisler, M.; Haj Ahmad, W.; Hoehle, F.; Kargoll, B.; Kress, T.; Kuessel, Y.; Lingemann, J.; Nowack, A.; Nugent, I. M.; Perchalla, L.; Pooth, O.; Stahl, A.; Asin, I.; Bartosik, N.; Behr, J.; Behrenhoff, W.; Behrens, U.; Bell, A. J.; Bergholz, M.; Bethani, A.; Borras, K.; Burgmeier, A.; Cakir, A.; Calligaris, L.; Campbell, A.; Choudhury, S.; Costanza, F.; Diez Pardos, C.; Dooling, S.; Dorland, T.; Eckerlin, G.; Eckstein, D.; Eichhorn, T.; Flucke, G.; Garcia, J. Garay; Geiser, A.; Gunnellini, P.; Hauk, J.; Hellwig, G.; Hempel, M.; Horton, D.; Jung, H.; Kalogeropoulos, A.; Kasemann, M.; Katsas, P.; Kieseler, J.; Kleinwort, C.; Krücker, D.; Lange, W.; Leonard, J.; Lipka, K.; Lobanov, A.; Lohmann, W.; Lutz, B.; Mankel, R.; Marfin, I.; Melzer-Pellmann, I.-A.; Meyer, A. B.; Mnich, J.; Mussgiller, A.; Naumann-Emme, S.; Nayak, A.; Novgorodova, O.; Nowak, F.; Ntomari, E.; Perrey, H.; Pitzl, D.; Placakyte, R.; Raspereza, A.; Ribeiro Cipriano, P. M.; Ron, E.; Sahin, M. Ö.; Salfeld-Nebgen, J.; Saxena, P.; Schmidt, R.; Schoerner-Sadenius, T.; Schröder, M.; Seitz, C.; Spannagel, S.; Vargas Trevino, A. D. R.; Walsh, R.; Wissing, C.; Aldaya Martin, M.; Blobel, V.; Centis Vignali, M.; Draeger, A. r.; Erfle, J.; Garutti, E.; Goebel, K.; Görner, M.; Haller, J.; Hoffmann, M.; Höing, R. S.; Kirschenmann, H.; Klanner, R.; Kogler, R.; Lange, J.; Lapsien, T.; Lenz, T.; Marchesini, I.; Ott, J.; Peiffer, T.; Pietsch, N.; Pöhlsen, T.; Rathjens, D.; Sander, C.; Schettler, H.; Schleper, P.; Schlieckau, E.; Schmidt, A.; Seidel, M.; Sibille, J.; Sola, V.; Stadie, H.; Steinbrück, G.; Troendle, D.; Usai, E.; Vanelderen, L.; Barth, C.; Baus, C.; Berger, J.; Böser, C.; Butz, E.; Chwalek, T.; De Boer, W.; Descroix, A.; Dierlamm, A.; Feindt, M.; Frensch, F.; Giffels, M.; Hartmann, F.; Hauth, T.; Husemann, U.; Katkov, I.; Kornmayer, A.; Kuznetsova, E.; Lobelle Pardo, P.; Mozer, M. U.; Müller, Th.; Nürnberg, A.; Quast, G.; Rabbertz, K.; Ratnikov, F.; Röcker, S.; Simonis, H. J.; Stober, F. M.; Ulrich, R.; Wagner-Kuhr, J.; Wayand, S.; Weiler, T.; Wolf, R.; Anagnostou, G.; Daskalakis, G.; Geralis, T.; Giakoumopoulou, V. A.; Kyriakis, A.; Loukas, D.; Markou, A.; Markou, C.; Psallidas, A.; Topsis-Giotis, I.; Panagiotou, A.; Saoulidou, N.; Stiliaris, E.; Aslanoglou, X.; Evangelou, I.; Flouris, G.; Foudas, C.; Kokkas, P.; Manthos, N.; Papadopoulos, I.; Paradas, E.; Bencze, G.; Hajdu, C.; Hidas, P.; Horvath, D.; Sikler, F.; Veszpremi, V.; Vesztergombi, G.; Zsigmond, A. J.; Beni, N.; Czellar, S.; Karancsi, J.; Molnar, J.; Palinkas, J.; Szillasi, Z.; Raics, P.; Trocsanyi, Z. L.; Ujvari, B.; Swain, S. K.; Beri, S. B.; Bhatnagar, V.; Dhingra, N.; Gupta, R.; Bhawandeep, U.; Kalsi, A. K.; Kaur, M.; Mittal, M.; Nishu, N.; Singh, J. B.; Kumar, Ashok; Kumar, Arun; Ahuja, S.; Bhardwaj, A.; Choudhary, B. C.; Kumar, A.; Malhotra, S.; Naimuddin, M.; Ranjan, K.; Sharma, V.; Banerjee, S.; Bhattacharya, S.; Chatterjee, K.; Dutta, S.; Gomber, B.; Jain, Sa.; Jain, Sh.; Khurana, R.; Modak, A.; Mukherjee, S.; Roy, D.; Sarkar, S.; Sharan, M.; Abdulsalam, A.; Dutta, D.; Kailas, S.; Kumar, V.; Mohanty, A. K.; Pant, L. M.; Shukla, P.; Topkar, A.; Aziz, T.; Banerjee, S.; Bhowmik, S.; Chatterjee, R. M.; Dewanjee, R. K.; Dugad, S.; Ganguly, S.; Ghosh, S.; Guchait, M.; Gurtu, A.; Kole, G.; Kumar, S.; Maity, M.; Majumder, G.; Mazumdar, K.; Mohanty, G. B.; Parida, B.; Sudhakar, K.; Wickramage, N.; Bakhshiansohi, H.; Behnamian, H.; Etesami, S. M.; Fahim, A.; Goldouzian, R.; Jafari, A.; Khakzad, M.; Mohammadi Najafabadi, M.; Naseri, M.; Paktinat Mehdiabadi, S.; Safarzadeh, B.; Zeinali, M.; Felcini, M.; Grunewald, M.; Abbrescia, M.; Barbone, L.; Calabria, C.; Chhibra, S. S.; Colaleo, A.; Creanza, D.; De Filippis, N.; De Palma, M.; Fiore, L.; Iaselli, G.; Maggi, G.; Maggi, M.; My, S.; Nuzzo, S.; Pompili, A.; Pugliese, G.; Radogna, R.; Selvaggi, G.; Silvestris, L.; Singh, G.; Venditti, R.; Verwilligen, P.; Zito, G.; Abbiendi, G.; Benvenuti, A. C.; Bonacorsi, D.; Braibant-Giacomelli, S.; Brigliadori, L.; Campanini, R.; Capiluppi, P.; Castro, A.; Cavallo, F. R.; Codispoti, G.; Cuffiani, M.; Dallavalle, G. M.; Fabbri, F.; Fanfani, A.; Fasanella, D.; Giacomelli, P.; Grandi, C.; Guiducci, L.; Marcellini, S.; Masetti, G.; Montanari, A.; Navarria, F. L.; Perrotta, A.; Primavera, F.; Rossi, A. M.; Rovelli, T.; Siroli, G. P.; Tosi, N.; Travaglini, R.; Albergo, S.; Cappello, G.; Chiorboli, M.; Costa, S.; Giordano, F.; Potenza, R.; Tricomi, A.; Tuve, C.; Barbagli, G.; Ciulli, V.; Civinini, C.; D'Alessandro, R.; Focardi, E.; Gallo, E.; Gonzi, S.; Gori, V.; Lenzi, P.; Meschini, M.; Paoletti, S.; Sguazzoni, G.; Tropiano, A.; Benussi, L.; Bianco, S.; Fabbri, F.; Piccolo, D.; Ferro, F.; Lo Vetere, M.; Robutti, E.; Tosi, S.; Dinardo, M. E.; Dini, P.; Fiorendi, S.; Gennai, S.; Gerosa, R.; Ghezzi, A.; Govoni, P.; Lucchini, M. T.; Malvezzi, S.; Manzoni, R. A.; Martelli, A.; Marzocchi, B.; Menasce, D.; Moroni, L.; Paganoni, M.; Ragazzi, S.; Redaelli, N.; Tabarelli de Fatis, T.; Buontempo, S.; Cavallo, N.; Di Guida, S.; Fabozzi, F.; Iorio, A. O. M.; Lista, L.; Meola, S.; Merola, M.; Paolucci, P.; Azzi, P.; Bacchetta, N.; Bisello, D.; Branca, A.; Carlin, R.; Checchia, P.; Dall'Osso, M.; Dorigo, T.; Galanti, M.; Gasparini, F.; Gasparini, U.; Giubilato, P.; Gonella, F.; Gozzelino, A.; Kanishchev, K.; Lacaprara, S.; Margoni, M.; Meneguzzo, A. T.; Montecassiano, F.; Pazzini, J.; Pozzobon, N.; Ronchese, P.; Simonetto, F.; Torassa, E.; Tosi, M.; Zotto, P.; Zucchetta, A.; Gabusi, M.; Ratti, S. P.; Riccardi, C.; Salvini, P.; Vitulo, P.; Biasini, M.; Bilei, G. M.; Ciangottini, D.; Fanò, L.; Lariccia, P.; Mantovani, G.; Menichelli, M.; Romeo, F.; Saha, A.; Santocchia, A.; Spiezia, A.; Androsov, K.; Azzurri, P.; Bagliesi, G.; Bernardini, J.; Boccali, T.; Broccolo, G.; Castaldi, R.; Ciocci, M. A.; Dell'Orso, R.; Donato, S.; Fiori, F.; Foà, L.; Giassi, A.; Grippo, M. T.; Ligabue, F.; Lomtadze, T.; Martini, L.; Messineo, A.; Moon, C. S.; Palla, F.; Rizzi, A.; Savoy-Navarro, A.; Serban, A. T.; Spagnolo, P.; Squillacioti, P.; Tenchini, R.; Tonelli, G.; Venturi, A.; Verdini, P. G.; Vernieri, C.; Barone, L.; Cavallari, F.; Del Re, D.; Diemoz, M.; Grassi, M.; Jorda, C.; Longo, E.; Margaroli, F.; Meridiani, P.; Micheli, F.; Nourbakhsh, S.; Organtini, G.; Paramatti, R.; Rahatlou, S.; Rovelli, C.; Santanastasio, F.; Soffi, L.; Traczyk, P.; Amapane, N.; Arcidiacono, R.; Argiro, S.; Arneodo, M.; Bellan, R.; Biino, C.; Cartiglia, N.; Casasso, S.; Costa, M.; Degano, A.; Demaria, N.; Finco, L.; Mariotti, C.; Maselli, S.; Migliore, E.; Monaco, V.; Musich, M.; Obertino, M. M.; Ortona, G.; Pacher, L.; Pastrone, N.; Pelliccioni, M.; Pinna Angioni, G. L.; Potenza, A.; Romero, A.; Ruspa, M.; Sacchi, R.; Solano, A.; Staiano, A.; Tamponi, U.; Belforte, S.; Candelise, V.; Casarsa, M.; Cossutti, F.; Della Ricca, G.; Gobbo, B.; La Licata, C.; Marone, M.; Montanino, D.; Schizzi, A.; Umer, T.; Zanetti, A.; Kim, T. J.; Chang, S.; Kropivnitskaya, A.; Nam, S. K.; Kim, D. H.; Kim, G. N.; Kim, M. S.; Kim, M. S.; Kong, D. J.; Lee, S.; Oh, Y. D.; Park, H.; Sakharov, A.; Son, D. C.; Kim, J. Y.; Song, S.; Choi, S.; Gyun, D.; Hong, B.; Jo, M.; Kim, H.; Kim, Y.; Lee, B.; Lee, K. S.; Park, S. K.; Roh, Y.; Choi, M.; Kim, J. H.; Park, I. C.; Park, S.; Ryu, G.; Ryu, M. S.; Choi, Y.; Choi, Y. K.; Goh, J.; Kim, D.; Kwon, E.; Lee, J.; Seo, H.; Yu, I.; Juodagalvis, A.; Komaragiri, J. R.; Md Ali, M. A. B.; Castilla-Valdez, H.; De La Cruz-Burelo, E.; Heredia-de La Cruz, I.; Lopez-Fernandez, R.; Sanchez-Hernandez, A.; Carrillo Moreno, S.; Vazquez Valencia, F.; Pedraza, I.; Salazar Ibarguen, H. A.; Casimiro Linares, E.; Morelos Pineda, A.; Krofcheck, D.; Butler, P. H.; Reucroft, S.; Ahmad, A.; Ahmad, M.; Hassan, Q.; Hoorani, H. R.; Khalid, S.; Khan, W. A.; Khurshid, T.; Shah, M. A.; Shoaib, M.; Bialkowska, H.; Bluj, M.; Boimska, B.; Frueboes, T.; Górski, M.; Kazana, M.; Nawrocki, K.; Romanowska-Rybinska, K.; Szleper, M.; Zalewski, P.; Brona, G.; Bunkowski, K.; Cwiok, M.; Dominik, W.; Doroba, K.; Kalinowski, A.; Konecki, M.; Krolikowski, J.; Misiura, M.; Olszewski, M.; Wolszczak, W.; Bargassa, P.; Beirão Da Cruz E Silva, C.; Faccioli, P.; Ferreira Parracho, P. G.; Gallinaro, M.; Nguyen, F.; Rodrigues Antunes, J.; Seixas, J.; Varela, J.; Vischia, P.; Bunin, P.; Gavrilenko, M.; Golutvin, I.; Kamenev, A.; Karjavin, V.; Konoplyanikov, V.; Lanev, A.; Malakhov, A.; Matveev, V.; Moisenz, P.; Palichik, V.; Perelygin, V.; Savina, M.; Shmatov, S.; Shulha, S.; Skatchkov, N.; Smirnov, V.; Zarubin, A.; Golovtsov, V.; Ivanov, Y.; Kim, V.; Levchenko, P.; Murzin, V.; Oreshkin, V.; Smirnov, I.; Sulimov, V.; Uvarov, L.; Vavilov, S.; Vorobyev, A.; Vorobyev, An.; Andreev, Yu.; Dermenev, A.; Gninenko, S.; Golubev, N.; Kirsanov, M.; Krasnikov, N.; Pashenkov, A.; Tlisov, D.; Toropin, A.; Epshteyn, V.; Gavrilov, V.; Lychkovskaya, N.; Popov, V.; Safronov, G.; Semenov, S.; Spiridonov, A.; Stolin, V.; Vlasov, E.; Zhokin, A.; Andreev, V.; Azarkin, M.; Dremin, I.; Kirakosyan, M.; Leonidov, A.; Mesyats, G.; Rusakov, S. V.; Vinogradov, A.; Belyaev, A.; Boos, E.; Bunichev, V.; Dubinin, M.; Dudko, L.; Ershov, A.; Gribushin, A.; Klyukhin, V.; Kodolova, O.; Lokhtin, I.; Obraztsov, S.; Petrushanko, S.; Savrin, V.; Azhgirey, I.; Bayshev, I.; Bitioukov, S.; Kachanov, V.; Kalinin, A.; Konstantinov, D.; Krychkine, V.; Petrov, V.; Ryutin, R.; Sobol, A.; Tourtchanovitch, L.; Troshin, S.; Tyurin, N.; Uzunian, A.; Volkov, A.; Adzic, P.; Ekmedzic, M.; Milosevic, J.; Rekovic, V.; Alcaraz Maestre, J.; Battilana, C.; Calvo, E.; Cerrada, M.; Chamizo Llatas, M.; Colino, N.; De La Cruz, B.; Delgado Peris, A.; Domínguez Vázquez, D.; Escalante Del Valle, A.; Fernandez Bedoya, C.; Fernández Ramos, J. P.; Flix, J.; Fouz, M. C.; Garcia-Abia, P.; Gonzalez Lopez, O.; Goy Lopez, S.; Hernandez, J. M.; Josa, M. I.; Merino, G.; Navarro De Martino, E.; Pérez-Calero Yzquierdo, A.; Puerta Pelayo, J.; Quintario Olmeda, A.; Redondo, I.; Romero, L.; Soares, M. S.; Albajar, C.; de Trocóniz, J. F.; Missiroli, M.; Moran, D.; Brun, H.; Cuevas, J.; Fernandez Menendez, J.; Folgueras, S.; Gonzalez Caballero, I.; Lloret Iglesias, L.; Brochero Cifuentes, J. A.; Cabrillo, I. J.; Calderon, A.; Duarte Campderros, J.; Fernandez, M.; Gomez, G.; Graziano, A.; Lopez Virto, A.; Marco, J.; Marco, R.; Martinez Rivero, C.; Matorras, F.; Munoz Sanchez, F. J.; Piedra Gomez, J.; Rodrigo, T.; Rodríguez-Marrero, A. Y.; Ruiz-Jimeno, A.; Scodellaro, L.; Vila, I.; Vilar Cortabitarte, R.; Abbaneo, D.; Auffray, E.; Auzinger, G.; Bachtis, M.; Baillon, P.; Ball, A. H.; Barney, D.; Benaglia, A.; Bendavid, J.; Benhabib, L.; Benitez, J. F.; Bernet, C.; Bianchi, G.; Bloch, P.; Bocci, A.; Bonato, A.; Bondu, O.; Botta, C.; Breuker, H.; Camporesi, T.; Cerminara, G.; Colafranceschi, S.; D'Alfonso, M.; d'Enterria, D.; Dabrowski, A.; David, A.; De Guio, F.; De Roeck, A.; De Visscher, S.; Dobson, M.; Dordevic, M.; Dupont-Sagorin, N.; Elliott-Peisert, A.; Eugster, J.; Franzoni, G.; Funk, W.; Gigi, D.; Gill, K.; Giordano, D.; Girone, M.; Glege, F.; Guida, R.; Gundacker, S.; Guthoff, M.; Guida, R.; Hammer, J.; Hansen, M.; Harris, P.; Hegeman, J.; Innocente, V.; Janot, P.; Kousouris, K.; Krajczar, K.; Lecoq, P.; Lourenço, C.; Magini, N.; Malgeri, L.; Mannelli, M.; Marrouche, J.; Masetti, L.; Meijers, F.; Mersi, S.; Meschi, E.; Moortgat, F.; Morovic, S.; Mulders, M.; Musella, P.; Orsini, L.; Pape, L.; Perez, E.; Perrozzi, L.; Petrilli, A.; Petrucciani, G.; Pfeiffer, A.; Pierini, M.; Pimiä, M.; Piparo, D.; Plagge, M.; Racz, A.; Rolandi, G.; Rovere, M.; Sakulin, H.; Schäfer, C.; Schwick, C.; Sharma, A.; Siegrist, P.; Silva, P.; Simon, M.; Sphicas, P.; Spiga, D.; Steggemann, J.; Stieger, B.; Stoye, M.; Treille, D.; Tsirou, A.; Veres, G. I.; Vlimant, J. R.; Wardle, N.; Wöhri, H. K.; Wollny, H.; Zeuner, W. D.; Bertl, W.; Deiters, K.; Erdmann, W.; Horisberger, R.; Ingram, Q.; Kaestli, H. C.; König, S.; Kotlinski, D.; Langenegger, U.; Renker, D.; Rohe, T.; Bachmair, F.; Bäni, L.; Bianchini, L.; Bortignon, P.; Buchmann, M. A.; Casal, B.; Chanon, N.; Deisher, A.; Dissertori, G.; Dittmar, M.; Donegà, M.; Dünser, M.; Eller, P.; Grab, C.; Hits, D.; Lustermann, W.; Mangano, B.; Marini, A. C.; Martinez Ruiz del Arbol, P.; Meister, D.; Mohr, N.; Nägeli, C.; Nessi-Tedaldi, F.; Pandolfi, F.; Pauss, F.; Peruzzi, M.; Quittnat, M.; Rebane, L.; Rossini, M.; Starodumov, A.; Takahashi, M.; Theofilatos, K.; Wallny, R.; Weber, H. A.; Amsler, C.; Canelli, M. F.; Chiochia, V.; De Cosa, A.; Hinzmann, A.; Hreus, T.; Kilminster, B.; Millan Mejias, B.; Ngadiuba, J.; Robmann, P.; Ronga, F. J.; Taroni, S.; Verzetti, M.; Yang, Y.; Cardaci, M.; Chen, K. H.; Ferro, C.; Kuo, C. M.; Lin, W.; Lu, Y. J.; Volpe, R.; Yu, S. S.; Chang, P.; Chang, Y. H.; Chang, Y. W.; Chao, Y.; Chen, K. F.; Chen, P. H.; Dietz, C.; Grundler, U.; Hou, W.-S.; Kao, K. Y.; Lei, Y. J.; Liu, Y. F.; Lu, R.-S.; Majumder, D.; Petrakou, E.; Tzeng, Y. M.; Wilken, R.; Asavapibhop, B.; Srimanobhas, N.; Suwonjandee, N.; Adiguzel, A.; Bakirci, M. N.; Cerci, S.; Dozen, C.; Dumanoglu, I.; Eskut, E.; Girgis, S.; Gokbulut, G.; Gurpinar, E.; Hos, I.; Kangal, E. E.; Kayis Topaksu, A.; Onengut, G.; Ozdemir, K.; Ozturk, S.; Polatoz, A.; Sogut, K.; Sunar Cerci, D.; Tali, B.; Topakli, H.; Vergili, M.; Akin, I. V.; Bilin, B.; Bilmis, S.; Gamsizkan, H.; Karapinar, G.; Ocalan, K.; Sekmen, S.; Surat, U. E.; Yalvac, M.; Zeyrek, M.; Gülmez, E.; Isildak, B.; Kaya, M.; Kaya, O.; Bahtiyar, H.; Barlas, E.; Cankocak, K.; Vardarlı, F. I.; Yücel, M.; Levchuk, L.; Sorokin, P.; Brooke, J. J.; Clement, E.; Cussans, D.; Flacher, H.; Frazier, R.; Goldstein, J.; Grimes, M.; Heath, G. P.; Heath, H. F.; Jacob, J.; Kreczko, L.; Lucas, C.; Meng, Z.; Newbold, D. M.; Paramesvaran, S.; Poll, A.; Senkin, S.; Smith, V. J.; Williams, T.; Bell, K. W.; Belyaev, A.; Brew, C.; Brown, R. M.; Cockerill, D. J. A.; Coughlan, J. A.; Harder, K.; Harper, S.; Olaiya, E.; Petyt, D.; Shepherd-Themistocleous, C. H.; Thea, A.; Tomalin, I. R.; Womersley, W. J.; Worm, S. D.; Baber, M.; Bainbridge, R.; Buchmuller, O.; Burton, D.; Colling, D.; Cripps, N.; Cutajar, M.; Dauncey, P.; Davies, G.; Della Negra, M.; Dunne, P.; Ferguson, W.; Fulcher, J.; Futyan, D.; Gilbert, A.; Hall, G.; Iles, G.; Jarvis, M.; Karapostoli, G.; Kenzie, M.; Lane, R.; Lucas, R.; Lyons, L.; Magnan, A.-M.; Malik, S.; Mathias, B.; Nash, J.; Nikitenko, A.; Pela, J.; Pesaresi, M.; Petridis, K.; Raymond, D. M.; Rogerson, S.; Rose, A.; Seez, C.; Sharp, P.; Tapper, A.; Vazquez Acosta, M.; Virdee, T.; Cole, J. E.; Hobson, P. R.; Khan, A.; Kyberd, P.; Leggat, D.; Leslie, D.; Martin, W.; Reid, I. D.; Symonds, P.; Teodorescu, L.; Turner, M.; Dittmann, J.; Hatakeyama, K.; Kasmi, A.; Liu, H.; Scarborough, T.; Charaf, O.; Cooper, S. I.; Henderson, C.; Rumerio, P.; Avetisyan, A.; Bose, T.; Fantasia, C.; Heister, A.; Lawson, P.; Richardson, C.; Rohlf, J.; Sperka, D.; St. John, J.; Sulak, L.; Alimena, J.; Berry, E.; Bhattacharya, S.; Christopher, G.; Cutts, D.; Demiragli, Z.; Ferapontov, A.; Garabedian, A.; Heintz, U.; Kukartsev, G.; Laird, E.; Landsberg, G.; Luk, M.; Narain, M.; Segala, M.; Sinthuprasith, T.; Speer, T.; Swanson, J.; Breedon, R.; Breto, G.; Calderon De La Barca Sanchez, M.; Chauhan, S.; Chertok, M.; Conway, J.; Conway, R.; Cox, P. T.; Erbacher, R.; Gardner, M.; Ko, W.; Lander, R.; Miceli, T.; Mulhearn, M.; Pellett, D.; Pilot, J.; Ricci-Tam, F.; Searle, M.; Shalhout, S.; Smith, J.; Squires, M.; Stolp, D.; Tripathi, M.; Wilbur, S.; Yohay, R.; Cousins, R.; Everaerts, P.; Farrell, C.; Hauser, J.; Ignatenko, M.; Rakness, G.; Takasugi, E.; Valuev, V.; Weber, M.; Babb, J.; Burt, K.; Clare, R.; Ellison, J.; Gary, J. W.; Hanson, G.; Heilman, J.; Ivova Rikova, M.; Jandir, P.; Kennedy, E.; Lacroix, F.; Liu, H.; Long, O. R.; Luthra, A.; Malberti, M.; Nguyen, H.; Negrete, M. Olmedo; Shrinivas, A.; Sumowidagdo, S.; Wimpenny, S.; Andrews, W.; Branson, J. G.; Cerati, G. B.; Cittolin, S.; D'Agnolo, R. T.; Evans, D.; Holzner, A.; Kelley, R.; Klein, D.; Lebourgeois, M.; Letts, J.; Macneill, I.; Olivito, D.; Padhi, S.; Palmer, C.; Pieri, M.; Sani, M.; Sharma, V.; Simon, S.; Sudano, E.; Tadel, M.; Tu, Y.; Vartak, A.; Welke, C.; Würthwein, F.; Yagil, A.; Yoo, J.; Barge, D.; Bradmiller-Feld, J.; Campagnari, C.; Danielson, T.; Dishaw, A.; Flowers, K.; Franco Sevilla, M.; Geffert, P.; George, C.; Golf, F.; Gouskos, L.; Incandela, J.; Justus, C.; Mccoll, N.; Richman, J.; Stuart, D.; To, W.; West, C.; Apresyan, A.; Bornheim, A.; Bunn, J.; Chen, Y.; Di Marco, E.; Duarte, J.; Mott, A.; Newman, H. B.; Pena, C.; Rogan, C.; Spiropulu, M.; Timciuc, V.; Wilkinson, R.; Xie, S.; Zhu, R. Y.; Azzolini, V.; Calamba, A.; Ferguson, T.; Iiyama, Y.; Paulini, M.; Russ, J.; Vogel, H.; Vorobiev, I.; Cumalat, J. P.; Ford, W. T.; Gaz, A.; Luiggi Lopez, E.; Nauenberg, U.; Smith, J. G.; Stenson, K.; Ulmer, K. A.; Wagner, S. R.; Alexander, J.; Chatterjee, A.; Chu, J.; Dittmer, S.; Eggert, N.; Mirman, N.; Nicolas Kaufman, G.; Patterson, J. R.; Ryd, A.; Salvati, E.; Skinnari, L.; Sun, W.; Teo, W. D.; Thom, J.; Thompson, J.; Tucker, J.; Weng, Y.; Winstrom, L.; Wittich, P.; Winn, D.; Abdullin, S.; Albrow, M.; Anderson, J.; Apollinari, G.; Bauerdick, L. A. T.; Beretvas, A.; Berryhill, J.; Bhat, P. C.; Burkett, K.; Butler, J. N.; Cheung, H. W. K.; Chlebana, F.; Cihangir, S.; Elvira, V. D.; Fisk, I.; Freeman, J.; Gao, Y.; Gottschalk, E.; Gray, L.; Green, D.; Grünendahl, S.; Gutsche, O.; Hanlon, J.; Hare, D.; Harris, R. M.; Hirschauer, J.; Hooberman, B.; Jindariani, S.; Johnson, M.; Joshi, U.; Kaadze, K.; Klima, B.; Kreis, B.; Kwan, S.; Linacre, J.; Lincoln, D.; Lipton, R.; Liu, T.; Lykken, J.; Maeshima, K.; Marraffino, J. M.; Martinez Outschoorn, V. I.; Maruyama, S.; Mason, D.; McBride, P.; Mishra, K.; Mrenna, S.; Musienko, Y.; Nahn, S.; Newman-Holmes, C.; O'Dell, V.; Prokofyev, O.; Sexton-Kennedy, E.; Sharma, S.; Soha, A.; Spalding, W. J.; Spiegel, L.; Taylor, L.; Tkaczyk, S.; Tran, N. V.; Uplegger, L.; Vaandering, E. W.; Vidal, R.; Whitbeck, A.; Whitmore, J.; Yang, F.; Acosta, D.; Avery, P.; Bourilkov, D.; Carver, M.; Cheng, T.; Curry, D.; Das, S.; De Gruttola, M.; Di Giovanni, G. P.; Field, R. D.; Fisher, M.; Furic, I. K.; Hugon, J.; Konigsberg, J.; Korytov, A.; Kypreos, T.; Low, J. F.; Matchev, K.; Milenovic, P.; Mitselmakher, G.; Muniz, L.; Rinkevicius, A.; Shchutska, L.; Skhirtladze, N.; Snowball, M.; Yelton, J.; Zakaria, M.; Hewamanage, S.; Linn, S.; Markowitz, P.; Martinez, G.; Rodriguez, J. L.; Adams, T.; Askew, A.; Bochenek, J.; Diamond, B.; Haas, J.; Hagopian, S.; Hagopian, V.; Johnson, K. F.; Prosper, H.; Veeraraghavan, V.; Weinberg, M.; Baarmand, M. M.; Hohlmann, M.; Kalakhety, H.; Yumiceva, F.; Adams, M. R.; Apanasevich, L.; Bazterra, V. E.; Berry, D.; Betts, R. R.; Bucinskaite, I.; Cavanaugh, R.; Evdokimov, O.; Gauthier, L.; Gerber, C. E.; Hofman, D. J.; Khalatyan, S.; Kurt, P.; Moon, D. H.; O'Brien, C.; Silkworth, C.; Turner, P.; Varelas, N.; Albayrak, E. A.; Bilki, B.; Clarida, W.; Dilsiz, K.; Duru, F.; Haytmyradov, M.; Merlo, J.-P.; Mermerkaya, H.; Mestvirishvili, A.; Moeller, A.; Nachtman, J.; Ogul, H.; Onel, Y.; Ozok, F.; Penzo, A.; Rahmat, R.; Sen, S.; Tan, P.; Tiras, E.; Wetzel, J.; Yetkin, T.; Yi, K.; Barnett, B. A.; Blumenfeld, B.; Bolognesi, S.; Fehling, D.; Gritsan, A. V.; Maksimovic, P.; Martin, C.; Swartz, M.; Baringer, P.; Bean, A.; Benelli, G.; Bruner, C.; Gray, J.; Kenny, R. P.; Malek, M.; Murray, M.; Noonan, D.; Sanders, S.; Sekaric, J.; Stringer, R.; Wang, Q.; Wood, J. S.; Barfuss, A. F.; Chakaberia, I.; Ivanov, A.; Khalil, S.; Makouski, M.; Maravin, Y.; Saini, L. K.; Shrestha, S.; Svintradze, I.; Gronberg, J.; Lange, D.; Rebassoo, F.; Wright, D.; Baden, A.; Belloni, A.; Calvert, B.; Eno, S. C.; Gomez, J. A.; Hadley, N. J.; Kellogg, R. G.; Kolberg, T.; Lu, Y.; Marionneau, M.; Mignerey, A. C.; Pedro, K.; Skuja, A.; Tonjes, M. B.; Tonwar, S. C.; Apyan, A.; Barbieri, R.; Bauer, G.; Busza, W.; Cali, I. A.; Chan, M.; Di Matteo, L.; Dutta, V.; Gomez Ceballos, G.; Goncharov, M.; Gulhan, D.; Klute, M.; Lai, Y. S.; Lee, Y.-J.; Levin, A.; Luckey, P. D.; Ma, T.; Paus, C.; Ralph, D.; Roland, C.; Roland, G.; Stephans, G. S. F.; Stöckli, F.; Sumorok, K.; Velicanu, D.; Veverka, J.; Wyslouch, B.; Yang, M.; Yoon, A. S.; Zanetti, M.; Zhukova, V.; Dahmes, B.; De Benedetti, A.; Gude, A.; Kao, S. C.; Klapoetke, K.; Kubota, Y.; Mans, J.; Pastika, N.; Rusack, R.; Singovsky, A.; Tambe, N.; Turkewitz, J.; Acosta, J. G.; Cremaldi, L. M.; Kroeger, R.; Oliveros, S.; Perera, L.; Sanders, D. A.; Summers, D.; Avdeeva, E.; Bloom, K.; Bose, S.; Claes, D. R.; Dominguez, A.; Gonzalez Suarez, R.; Keller, J.; Knowlton, D.; Kravchenko, I.; Lazo-Flores, J.; Malik, S.; Meier, F.; Snow, G. R.; Dolen, J.; Godshalk, A.; Iashvili, I.; Jain, S.; Kharchilava, A.; Kumar, A.; Rappoccio, S.; Alverson, G.; Barberis, E.; Baumgartel, D.; Chasco, M.; Haley, J.; Massironi, A.; Nash, D.; Orimoto, T.; Trocino, D.; Wang, R. j.; Wood, D.; Zhang, J.; Anastassov, A.; Hahn, K. A.; Kubik, A.; Lusito, L.; Mucia, N.; Odell, N.; Pollack, B.; Pozdnyakov, A.; Schmitt, M.; Stoynev, S.; Sung, K.; Velasco, M.; Won, S.; Brinkerhoff, A.; Chan, K. M.; Drozdetskiy, A.; Hildreth, M.; Jessop, C.; Karmgard, D. J.; Kellams, N.; Lannon, K.; Luo, W.; Lynch, S.; Marinelli, N.; Pearson, T.; Planer, M.; Ruchti, R.; Valls, N.; Wayne, M.; Wolf, M.; Woodard, A.; Antonelli, L.; Brinson, J.; Bylsma, B.; Durkin, L. S.; Flowers, S.; Hill, C.; Hughes, R.; Kotov, K.; Ling, T. Y.; Puigh, D.; Rodenburg, M.; Smith, G.; Vuosalo, C.; Winer, B. L.; Wolfe, H.; Wulsin, H. W.; Driga, O.; Elmer, P.; Hebda, P.; Hunt, A.; Koay, S. A.; Lujan, P.; Marlow, D.; Medvedeva, T.; Mooney, M.; Olsen, J.; Piroué, P.; Quan, X.; Saka, H.; Stickland, D.; Tully, C.; Werner, J. S.; Zenz, S. C.; Zuranski, A.; Brownson, E.; Mendez, H.; Ramirez Vargas, J. E.; Alagoz, E.; Barnes, V. E.; Benedetti, D.; Bolla, G.; Bortoletto, D.; De Mattia, M.; Hu, Z.; Jha, M. K.; Jones, M.; Jung, K.; Kress, M.; Leonardo, N.; Lopes Pegna, D.; Maroussov, V.; Merkel, P.; Miller, D. H.; Neumeister, N.; Radburn-Smith, B. C.; Shi, X.; Shipsey, I.; Silvers, D.; Svyatkovskiy, A.; Wang, F.; Xie, W.; Xu, L.; Yoo, H. D.; Zablocki, J.; Zheng, Y.; Parashar, N.; Stupak, J.; Adair, A.; Akgun, B.; Ecklund, K. M.; Geurts, F. J. M.; Li, W.; Michlin, B.; Padley, B. P.; Redjimi, R.; Roberts, J.; Zabel, J.; Betchart, B.; Bodek, A.; Covarelli, R.; de Barbaro, P.; Demina, R.; Eshaq, Y.; Ferbel, T.; Garcia-Bellido, A.; Goldenzweig, P.; Han, J.; Harel, A.; Khukhunaishvili, A.; Petrillo, G.; Vishnevskiy, D.; Ciesielski, R.; Demortier, L.; Goulianos, K.; Lungu, G.; Mesropian, C.; Arora, S.; Barker, A.; Chou, J. P.; Contreras-Campana, C.; Contreras-Campana, E.; Duggan, D.; Ferencek, D.; Gershtein, Y.; Gray, R.; Halkiadakis, E.; Hidas, D.; Lath, A.; Panwalkar, S.; Park, M.; Patel, R.; Salur, S.; Schnetzer, S.; Somalwar, S.; Stone, R.; Thomas, S.; Thomassen, P.; Walker, M.; Rose, K.; Spanier, S.; York, A.; Bouhali, O.; Eusebi, R.; Flanagan, W.; Gilmore, J.; Kamon, T.; Khotilovich, V.; Krutelyov, V.; Montalvo, R.; Osipenkov, I.; Pakhotin, Y.; Perloff, A.; Roe, J.; Rose, A.; Safonov, A.; Sakuma, T.; Suarez, I.; Tatarinov, A.; Akchurin, N.; Cowden, C.; Damgov, J.; Dragoiu, C.; Dudero, P. R.; Faulkner, J.; Kovitanggoon, K.; Kunori, S.; Lee, S. W.; Libeiro, T.; Volobouev, I.; Appelt, E.; Delannoy, A. G.; Greene, S.; Gurrola, A.; Johns, W.; Maguire, C.; Mao, Y.; Melo, A.; Sharma, M.; Sheldon, P.; Snook, B.; Tuo, S.; Velkovska, J.; Arenton, M. W.; Boutle, S.; Cox, B.; Francis, B.; Goodell, J.; Hirosky, R.; Ledovskoy, A.; Li, H.; Lin, C.; Neu, C.; Wood, J.; Harr, R.; Karchin, P. E.; Kottachchi Kankanamge Don, C.; Lamichhane, P.; Sturdy, J.; Belknap, D. A.; Carlsmith, D.; Cepeda, M.; Dasu, S.; Duric, S.; Friis, E.; Hall-Wilton, R.; Herndon, M.; Hervé, A.; Klabbers, P.; Lanaro, A.; Lazaridis, C.; Levine, A.; Loveless, R.; Mohapatra, A.; Ojalvo, I.; Perry, T.; Pierro, G. A.; Polese, G.; Ross, I.; Sarangi, T.; Savin, A.; Smith, W. H.; Woods, N.

2014-11-01

A search for heavy, right-handed neutrinos, (), and right-handed bosons, which arise in the left-right symmetric extensions of the standard model, has been performed by the CMS experiment. The search was based on a sample of two lepton plus two jet events collected in proton-proton collisions at a center-of-mass energy of 8 corresponding to an integrated luminosity of 19.7 . For models with strict left-right symmetry, and assuming only one flavor contributes significantly to the decay width, the region in the two-dimensional mass plane excluded at a 95 % confidence level extends to approximately and covers a large range of neutrino masses below the boson mass, depending on the value of . This search significantly extends the exclusion region beyond previous results.

Storage temperature and time influences sensory quality of mandarin oranges by altering soluble solids, acidity and aroma volatile composition

USDA-ARS?s Scientific Manuscript database

Mandarin oranges are very prone to losing flavor quality during storage and, as a result, often have a short shelf life. To better understand the basis of this flavor loss, two mandarin varieties (‘W. Murcott’ and ‘Owari’) were stored for 0, 3 and 6 weeks at either 0 °C, 4 °C, or 8 °C plus 1 week at...

Optimizing Oral Medications for Children

PubMed Central

Mennella, Julie A.; Beauchamp, Gary K.

2009-01-01

Background Active pharmaceutical ingredients that taste bitter and/or irritate the mouth and throat are aversive to children as well as many adults. Effective methods of avoiding unpleasant tastes for adults (eg, encapsulating the medicine in pill, capsule, or tablet form) are problematic because many children cannot or will not swallow these. The unpalatable flavor of the medicine can thwart the benefits of even the most powerful of drugs. Failure to consume medication may do the child harm and can even be life-threatening. Objectives This article provides an overview of the current knowledge of the sensory capabilities and preferences of children as it relates to flavor, defined here as the combined input of taste, smell, and chemical irritation. The methods used to evaluate flavor perception in children are reviewed. Recent scientific advances are summarized that shed light on why the bitter taste of oral pharmaceuticals is an ongoing formulation problem and how discoveries of novel flavor molecules and modulators of bitter tastes hold considerable promise for the future. Alternative methods for evaluation of the palatability of medicines are described. Methods The Eunice Kennedy Shriver National Institute of Child Health and Human Development sponsored a Pediatric Formulation Initiative workshop on December 6 and 7, 2005, in Bethesda, Maryland. Information for this article was gathered from literature reviews that were then discussed during this workshop as well as during several conference calls with the Taste and Flavor Working Group members. Terms for the MEDLINE search (1970-2007) included infant, children, taste, olfaction/smell, flavor, chemical senses, palatability, sensory testing, pharmaceutical, and medicines. Results Children have well-developed sensory systems for detecting tastes, smells, and chemical irritants, and their rejection of unpalatable medications is a reflection of their basic biology. Sugars, salt, and other substances reportedly reduce the bitterness of several pharmaceuticals. Adding pleasant flavor volatiles such as bubble gum may help induce children to consume a medicine, but such volatile compounds are not effective in suppressing the strong bitter tastes associated with some medications. Also, because individual experiences and culture mainly determine which odors are attractive, a universally appealing volatile flavoring agent may be difficult to identify. Sensory panelists who are sensitive to the pediatric palate, which is different from adults, and new techniques involving animal models, isolated parts of the receptor cells, and even electronic devices that detect taste and flavor are among the tools that may be used to evaluate the palatability of medications and predict compliance among pediatric populations. Conclusions Although there are no easy solutions to this dilemma, children’s acceptance of many medicines can be improved by applying the knowledge gleaned from basic research in the chemical senses. Further development and validation of sensory methods will provide a better understanding of the sensory world of the child. This understanding, combined with new technologies and results of animal model studies, will enhance drug acceptance and compliance in pediatric populations. A better understanding of the scientific basis for distaste and how to ameliorate it is a public health priority. PMID:19108800

Update on Heavy-Meson Spectrum Tests of the Oktay--Kronfeld Action

DOE Office of Scientific and Technical Information (OSTI.GOV)

Bailey, Jon A.; Jang, Yong-Chull; Lee, Weonjong

2016-01-18

We present updated results of a numerical improvement test with heavy-meson spectrum for the Oktay--Kronfeld (OK) action. The OK action is an extension of the Fermilab improvement program for massive Wilson fermions including all dimension-six and some dimension-seven bilinear terms. Improvement terms are truncated by HQET power counting atmore » $$\\mathrm{O}(\\Lambda^3/m_Q^3)$$ for heavy-light systems, and by NRQCD power counting at $$\\mathrm{O}(v^6)$$ for quarkonium. They suffice for tree-level matching to QCD to the given order in the power-counting schemes. To assess the improvement, we generate new data with the OK and Fermilab action that covers both charm and bottom quark mass regions on a MILC coarse $$(a \\approx 0.12~\\text{fm})$$ $2+1$ flavor, asqtad-staggered ensemble. We update the analyses of the inconsistency quantity and the hyperfine splittings for the rest and kinetic masses. With one exception, the results clearly show that the OK action significantly reduces heavy-quark discretization effects in the meson spectrum. The exception is the hyperfine splitting of the heavy-light system near the $$B_s$$ meson mass, where statistics are too low to draw a firm conclusion, despite promising results.« less

Direct Behavioral Evidence for Retronasal Olfaction in Rats

PubMed Central

Gautam, Shree Hari; Verhagen, Justus V.

2012-01-01

The neuroscience of flavor perception is becoming increasingly important to understand abnormal feeding behaviors and associated chronic diseases such as obesity. Yet, flavor research has mainly depended on human subjects due to the lack of an animal model. A crucial step towards establishing an animal model of flavor research is to determine whether the animal uses the retronasal mode of olfaction, an essential element of flavor perception. We designed a go- no go behavioral task to test the rat's ability to detect and discriminate retronasal odorants. In this paradigm, tasteless aqueous solutions of odorants were licked by water-restricted head-fixed rats from a lick spout. Orthonasal contamination was avoided by employing a combination of a vacuum around the lick-spout and blowing clean air toward the nose. Flow models support the effectiveness of both approaches. The licked odorants were successfully discriminated by rats. Moreover, the tasteless odorant amyl acetate was reliably discriminated against pure distilled water in a concentration-dependent manner. The results from this retronasal odor discrimination task suggest that rats are capable of smelling retronasally. This direct behavioral evidence establishes the rat as a useful animal model for flavor research. PMID:22970305

A Comparison of Flavor Differences between Pecan Cultivars in Raw and Roasted Forms.

PubMed

Magnuson, Shelby M; Kelly, Brendan; Koppel, Kadri; Reid, William

2016-05-01

The objective of this research was to explore sensory differences among 8 different pecan cultivars ("Pawnee," "Witte," "Kanza," "Major," "Lakota," "Giles," "Maramec," "Chetopa") in raw and roasted forms. The cultivars were collected from 2 growing seasons (2013 and 2014) and evaluated separately. Trained panelists evaluated each cultivar from each season in raw and roasted forms, measuring intensities of 20 flavor attributes using descriptive analysis. The intensities of 10 of the 20 flavor attributes were higher for the roasted pecans across all cultivars. These included pecan ID, overall nutty, nutty-woody, nutty-grainlike, nutty-buttery, brown, caramelized, roasted, overall sweet, and sweet. The cultivars exhibited significant differences from one another for 8 attributes: pecan ID, nutty-buttery, caramelized, acrid, woody, oily, astringent, and bitter. Each of the cultivars displayed unique flavor profiles with some demonstrating extremes of certain attributes, for example the high astringency of "Lakota" or the buttery characteristics of "Pawnee." These results may help pecan growers and pecan product manufacturers understand flavor differences between different varieties of pecans, both in raw and roasted states, and the changes that occur during this process. © 2016 Institute of Food Technologists®

Analysis of symptoms and their potential associations with e-liquids' components: a social media study.

PubMed

Li, Qiudan; Zhan, Yongcheng; Wang, Lei; Leischow, Scott J; Zeng, Daniel Dajun

2016-07-30

The electronic cigarette (e-cigarette) market has grown rapidly in recent years. However, causes of e-cigarette related symptoms among users and their impact on health remain uncertain. This research aims to mine the potential relationships between symptoms and e-liquid components, such as propylene glycol (PG), vegetable glycerine (VG), flavor extracts, and nicotine, using user-generated data collected from Reddit. A total of 3605 e-liquid related posts from January 1st, 2011 to June 30th, 2015 were collected from Reddit. Then the patterns of VG/PG distribution among different flavors were analyzed. Next, the relationship between throat hit, which was a typical symptom of e-cigarette use, and e-liquid components was studied. Finally, other symptoms were examined based on e-liquid components and user sentiment. We discovered 3 main sets of findings: 1) We identified three groups of flavors in terms of VG/PG ratios. Fruits, cream, and nuts flavors were similar. Sweet, menthol, and seasonings flavors were classified into one group. Tobacco and beverages flavors were the third group. 2) Throat hit was analyzed and we found that menthol and tobacco flavors, as well as high ratios of PG and nicotine level, could produce more throat hit. 3) A total of 9 systems of 25 symptoms were identified and analyzed. Components including VG/PG ratio, flavor, and nicotine could be possible reasons for these symptoms. E-liquid components shown to be associated with e-cigarette use symptomology were VG/PG ratios, flavors, and nicotine levels. Future analysis could be conducted based on the structure of e-liquid components categories built in this study. Information revealed in this study could be utilized by e-cigarette users to understand the relationship between e-liquid type and symptoms experienced, by vendors to choose appropriate recipes of e-liquid, and by policy makers to develop new regulations.

Descriptive analysis and U.S. consumer acceptability of 6 green tea samples from China, Japan, and Korea.

PubMed

Lee, Jeehyun; Chambers, Delores H

2010-03-01

In the past, green tea has been one of the least popular nonalcoholic beverages for U.S. consumers. However, green tea has been receiving attention because of its potential health benefits. Knowing which green tea flavor attributes contribute to consumer liking will help the fast growing green tea business including green tea importers, tea shops, and beverage companies to understand which characteristics are most accepted by U.S. consumers. The objectives of this study were (1) to examine differences in acceptability of commonly available loose leaf and bagged green teas available from the major exporters to the U.S. (Japan, Korea, and China) and (2) to determine which green tea flavor characteristics are related to consumers' liking. In the study, consumers from the U.S. evaluated 6 green tea samples from China, Japan, and Korea for acceptability. A highly trained panel also evaluated the green tea samples to provide descriptive sensory attributes that might be related to acceptability. We found that U.S. consumers liked green tea samples with lower flavor intensity and lower bitterness intensity. Consumers' acceptability of green tea was negatively correlated with spinach and animalic flavor and bitterness and astringency of green teas evaluated using descriptive sensory analysis, but the correlation was only moderate. To learn what green tea flavor characteristics influence consumers' liking, future studies using more green tea samples with different flavor profiles are needed.

Flavor Preferences Conditioned by Dietary Glutamate123

PubMed Central

2016-01-01

Our understanding of the molecular basis of umami taste and its appetitive qualities has been greatly aided by studies in laboratory rodents. This review describes methods for testing responses to the prototypical umami substance monosodium glutamate (MSG) in rodents. Two techniques, forced exposure to MSG and 2-bottle choice tests with ascending concentrations, were used to evaluate the responses to the taste of umami itself, and 2 other methods used oral or postoral MSG to modify the responses to other flavors. Intake and preference for MSG are enhanced in mice by experience with MSG and with other nutrients with positive postoral effects. In addition, flavor preferences are enhanced in mice and rats by gastric or intestinal MSG infusions via an associative learning process. Even mice with an impaired or absent ability to taste MSG can learn to prefer a flavor added to an MSG solution, supporting the notion that glutamate acts postorally. The more complex flavor of dashi seasoning, which includes umami substances (inosinate, glutamate), is attractive to rodents, but dashi does not condition flavor preferences. Details of the postoral glutamate detection process and the nature of the signal involved in learned preferences are still uncertain but probably involve gastric or intestinal sensors or both and vagal transmission. Some findings suggest that postoral glutamate effects may enhance food preferences in humans, but this requires further study. PMID:27422522

Flavor Preferences Conditioned by Dietary Glutamate.

PubMed

Ackroff, Karen; Sclafani, Anthony

2016-07-01

Our understanding of the molecular basis of umami taste and its appetitive qualities has been greatly aided by studies in laboratory rodents. This review describes methods for testing responses to the prototypical umami substance monosodium glutamate (MSG) in rodents. Two techniques, forced exposure to MSG and 2-bottle choice tests with ascending concentrations, were used to evaluate the responses to the taste of umami itself, and 2 other methods used oral or postoral MSG to modify the responses to other flavors. Intake and preference for MSG are enhanced in mice by experience with MSG and with other nutrients with positive postoral effects. In addition, flavor preferences are enhanced in mice and rats by gastric or intestinal MSG infusions via an associative learning process. Even mice with an impaired or absent ability to taste MSG can learn to prefer a flavor added to an MSG solution, supporting the notion that glutamate acts postorally. The more complex flavor of dashi seasoning, which includes umami substances (inosinate, glutamate), is attractive to rodents, but dashi does not condition flavor preferences. Details of the postoral glutamate detection process and the nature of the signal involved in learned preferences are still uncertain but probably involve gastric or intestinal sensors or both and vagal transmission. Some findings suggest that postoral glutamate effects may enhance food preferences in humans, but this requires further study. © 2016 American Society for Nutrition.

Sensomics-Assisted Elucidation of the Tastant Code of Cooked Crustaceans and Taste Reconstruction Experiments.

PubMed

Meyer, Stefanie; Dunkel, Andreas; Hofmann, Thomas

2016-02-10

Sensory-guided fractionation by means of ultrafiltration and cation-exchange chromatography, followed by MS/MS quantitation, and taste re-engineering experiments revealed the key taste molecules coining the characteristic taste profile of the cooked meat of king prawns. Furthermore, quantitative analysis demonstrated that the taste differences between crustaceans are due to quantitative differences in the combinatorial code of tastants, rather than to qualitative differences in the tastant composition. Besides the amino acids glycine, L-proline, and L-alanine, the characteristic seafood-like sweet profile was found to be due to the sweet modulatory action of quaternary ammonium compounds, among which betaine, homarine, stachydrin, and trimethylamine-N-oxide were found as the key contributors on the basis of dose-activity considerations. Knowledge of this combinatorial tastant code provides the foundation for the development of more sophisticated crustacean flavors that are lacking any heavy metal ions and allergenic proteins present when using crustacean extracts for food flavoring.

Threshold and flavor effects in the renormalization group equations of the MSSM: Dimensionless couplings

NASA Astrophysics Data System (ADS)

Box, Andrew D.; Tata, Xerxes

2008-03-01

In a theory with broken supersymmetry, gaugino couplings renormalize differently from gauge couplings, as do higgsino couplings from Higgs boson couplings. As a result, we expect the gauge (Higgs boson) couplings and the corresponding gaugino (higgsino) couplings to evolve to different values under renormalization group evolution. We reexamine the renormalization group equations (RGEs) for these couplings in the minimal supersymmetric standard model (MSSM). To include threshold effects, we calculate the β functions using a sequence of (nonsupersymmetric) effective theories with heavy particles decoupled at the scale of their mass. We find that the difference between the SM couplings and their SUSY cousins that is ignored in the literature may be larger than two-loop effects which are included, and further that renormalization group evolution induces a nontrivial flavor structure in gaugino interactions. We present here the coupled set of RGEs for these dimensionless gauge and Yukawa-type couplings. The RGEs for the dimensionful soft-supersymmetry-breaking parameters of the MSSM will be presented in a companion paper.

Smart membranes: Hydroxypropyl cellulose for flavor delivery

NASA Astrophysics Data System (ADS)

Heitfeld, Kevin A.

2007-12-01

This work focuses on the use of temperature responsive gels (TRGs) (polymeric hydrogels with a large temperature-dependent change in volume) for flavor retention at cooking temperatures. Specifically, we have studied a gel with a lower critical solution temperature (LCST) that swells at low temperatures and collapses at high temperatures. In the collapsed state, the polymer acts as a transport barrier, keeping the volatile flavors inside. An encapsulation system was designed to utilize the solution (phase separation) behavior of a temperature responsive gel. The gel morphology was understood and diffusive properties were tailored through morphology manipulation. Heterogeneous and homogeneous gels were processed by understanding the effect of temperature on gel morphology. A morphology model was developed linking bulk diffusive properties to molecular morphology. Flavor was encapsulated within the gel and the emulsifying capability was determined. The capsules responded to temperature similarly to the pure polymer. The release kinetcs were compared to commercial gelatin capsules and the temperature responsive polymer took longer to release.

Dielectron production in Au + Au collisions at √{sN N}=200 GeV

NASA Astrophysics Data System (ADS)

Adare, A.; Aidala, C.; Ajitanand, N. N.; Akiba, Y.; Akimoto, R.; Alexander, J.; Alfred, M.; Al-Ta'Ani, H.; Angerami, A.; Aoki, K.; Apadula, N.; Aramaki, Y.; Asano, H.; Aschenauer, E. C.; Atomssa, E. T.; Averbeck, R.; Awes, T. C.; Azmoun, B.; Babintsev, V.; Bai, M.; Bandara, N. S.; Bannier, B.; Barish, K. N.; Bassalleck, B.; Bathe, S.; Baublis, V.; Baumgart, S.; Bazilevsky, A.; Beaumier, M.; Beckman, S.; Belmont, R.; Berdnikov, A.; Berdnikov, Y.; Blau, D. S.; Bok, J. S.; Boyle, K.; Brooks, M. L.; Bryslawskyj, J.; Buesching, H.; Bumazhnov, V.; Butsyk, S.; Campbell, S.; Castera, P.; Chen, C.-H.; Chi, C. Y.; Chiu, M.; Choi, I. J.; Choi, J. B.; Choi, S.; Choudhury, R. K.; Christiansen, P.; Chujo, T.; Chvala, O.; Cianciolo, V.; Citron, Z.; Cole, B. A.; Connors, M.; Csanád, M.; Csörgő, T.; Dairaku, S.; Danley, T. W.; Datta, A.; Daugherity, M. S.; David, G.; Deblasio, K.; Dehmelt, K.; Denisov, A.; Deshpande, A.; Desmond, E. J.; Dharmawardane, K. V.; Dietzsch, O.; Ding, L.; Dion, A.; Diss, P. B.; Do, J. H.; Donadelli, M.; D'Orazio, L.; Drapier, O.; Drees, A.; Drees, K. A.; Durham, J. M.; Durum, A.; Edwards, S.; Efremenko, Y. V.; Engelmore, T.; Enokizono, A.; Esumi, S.; Eyser, K. O.; Fadem, B.; Feege, N.; Fields, D. E.; Finger, M.; Finger, M.; Fleuret, F.; Fokin, S. L.; Frantz, J. E.; Franz, A.; Frawley, A. D.; Fukao, Y.; Fusayasu, T.; Gainey, K.; Gal, C.; Gallus, P.; Garg, P.; Garishvili, A.; Garishvili, I.; Ge, H.; Giordano, F.; Glenn, A.; Gong, X.; Gonin, M.; Goto, Y.; Granier de Cassagnac, R.; Grau, N.; Greene, S. V.; Grosse Perdekamp, M.; Gunji, T.; Guo, L.; Gustafsson, H.-Å.; Hachiya, T.; Haggerty, J. S.; Hahn, K. I.; Hamagaki, H.; Hamilton, H. F.; Han, S. Y.; Hanks, J.; Hasegawa, S.; Haseler, T. O. S.; Hashimoto, K.; Haslum, E.; Hayano, R.; He, X.; Hemmick, T. K.; Hester, T.; Hill, J. C.; Hollis, R. S.; Homma, K.; Hong, B.; Horaguchi, T.; Hori, Y.; Hoshino, T.; Hotvedt, N.; Huang, J.; Huang, S.; Ichihara, T.; Iinuma, H.; Ikeda, Y.; Imai, K.; Imrek, J.; Inaba, M.; Iordanova, A.; Isenhower, D.; Issah, M.; Ivanishchev, D.; Jacak, B. V.; Javani, M.; Jezghani, M.; Jia, J.; Jiang, X.; Johnson, B. M.; Joo, K. S.; Jouan, D.; Jumper, D. S.; Kamin, J.; Kanda, S.; Kaneti, S.; Kang, B. H.; Kang, J. H.; Kang, J. S.; Kapustinsky, J.; Karatsu, K.; Kasai, M.; Kawall, D.; Kazantsev, A. V.; Kempel, T.; Key, J. A.; Khachatryan, V.; Khanzadeev, A.; Kijima, K. M.; Kim, B. I.; Kim, C.; Kim, D. J.; Kim, E.-J.; Kim, G. W.; Kim, H. J.; Kim, K.-B.; Kim, M.; Kim, Y.-J.; Kim, Y. K.; Kimelman, B.; Kinney, E.; Kiss, Á.; Kistenev, E.; Kitamura, R.; Klatsky, J.; Kleinjan, D.; Kline, P.; Koblesky, T.; Komatsu, Y.; Komkov, B.; Koster, J.; Kotchetkov, D.; Kotov, D.; Král, A.; Krizek, F.; Kunde, G. J.; Kurita, K.; Kurosawa, M.; Kwon, Y.; Kyle, G. S.; Lacey, R.; Lai, Y. S.; Lajoie, J. G.; Lebedev, A.; Lee, B.; Lee, D. M.; Lee, J.; Lee, K. B.; Lee, K. S.; Lee, S.; Lee, S. H.; Lee, S. R.; Leitch, M. J.; Leite, M. A. L.; Leitgab, M.; Lewis, B.; Li, X.; Lim, S. H.; Linden Levy, L. A.; Liu, M. X.; Love, B.; Lynch, D.; Maguire, C. F.; Makdisi, Y. I.; Makek, M.; Manion, A.; Manko, V. I.; Mannel, E.; Masumoto, S.; McCumber, M.; McGaughey, P. L.; McGlinchey, D.; McKinney, C.; Meles, A.; Mendoza, M.; Meredith, B.; Miake, Y.; Mibe, T.; Mignerey, A. C.; Milov, A.; Mishra, D. K.; Mitchell, J. T.; Miyachi, Y.; Miyasaka, S.; Mizuno, S.; Mohanty, A. K.; Mohapatra, S.; Montuenga, P.; Moon, H. J.; Moon, T.; Morrison, D. P.; Motschwiller, S.; Moukhanova, T. V.; Murakami, T.; Murata, J.; Mwai, A.; Nagae, T.; Nagamiya, S.; Nagashima, K.; Nagle, J. L.; Nagy, M. I.; Nakagawa, I.; Nakagomi, H.; Nakamiya, Y.; Nakamura, K. R.; Nakamura, T.; Nakano, K.; Nattrass, C.; Nederlof, A.; Netrakanti, P. K.; Nihashi, M.; Niida, T.; Nishimura, S.; Nouicer, R.; Novák, T.; Novitzky, N.; Nyanin, A. S.; O'Brien, E.; Ogilvie, C. A.; Okada, K.; Orjuela Koop, J. D.; Osborn, J. D.; Oskarsson, A.; Ouchida, M.; Ozawa, K.; Pak, R.; Pantuev, V.; Papavassiliou, V.; Park, B. H.; Park, I. H.; Park, J. S.; Park, S.; Park, S. K.; Pate, S. F.; Patel, L.; Patel, M.; Pei, H.; Peng, J.-C.; Pereira, H.; Perepelitsa, D. V.; Perera, G. D. N.; Peressounko, D. Yu.; Perry, J.; Petti, R.; Pinkenburg, C.; Pinson, R.; Pisani, R. P.; Proissl, M.; Purschke, M. L.; Qu, H.; Rak, J.; Ramson, B. J.; Ravinovich, I.; Read, K. F.; Reynolds, D.; Riabov, V.; Riabov, Y.; Richardson, E.; Rinn, T.; Roach, D.; Roche, G.; Rolnick, S. D.; Rosati, M.; Rowan, Z.; Rubin, J. G.; Sahlmueller, B.; Saito, N.; Sakaguchi, T.; Sako, H.; Samsonov, V.; Sano, M.; Sarsour, M.; Sato, S.; Sawada, S.; Schaefer, B.; Schmoll, B. K.; Sedgwick, K.; Seidl, R.; Sen, A.; Seto, R.; Sett, P.; Sexton, A.; Sharma, D.; Shein, I.; Shibata, T.-A.; Shigaki, K.; Shimomura, M.; Shoji, K.; Shukla, P.; Sickles, A.; Silva, C. L.; Silvermyr, D.; Sim, K. S.; Singh, B. K.; Singh, C. P.; Singh, V.; Slunečka, M.; Snowball, M.; Soltz, R. A.; Sondheim, W. E.; Sorensen, S. P.; Sourikova, I. V.; Stankus, P. W.; Stenlund, E.; Stepanov, M.; Ster, A.; Stoll, S. P.; Sugitate, T.; Sukhanov, A.; Sumita, T.; Sun, J.; Sziklai, J.; Takagui, E. M.; Takahara, A.; Taketani, A.; Tanaka, Y.; Taneja, S.; Tanida, K.; Tannenbaum, M. J.; Tarafdar, S.; Taranenko, A.; Tennant, E.; Themann, H.; Tieulent, R.; Timilsina, A.; Todoroki, T.; Tomášek, L.; Tomášek, M.; Torii, H.; Towell, C. L.; Towell, R.; Towell, R. S.; Tserruya, I.; Tsuchimoto, Y.; Tsuji, T.; Vale, C.; van Hecke, H. W.; Vargyas, M.; Vazquez-Zambrano, E.; Veicht, A.; Velkovska, J.; Vértesi, R.; Virius, M.; Vossen, A.; Vrba, V.; Vznuzdaev, E.; Wang, X. R.; Watanabe, D.; Watanabe, K.; Watanabe, Y.; Watanabe, Y. S.; Wei, F.; Wei, R.; White, A. S.; White, S. N.; Winter, D.; Wolin, S.; Woody, C. L.; Wysocki, M.; Xia, B.; Xue, L.; Yalcin, S.; Yamaguchi, Y. L.; Yang, R.; Yanovich, A.; Ying, J.; Yokkaichi, S.; Yoo, J. H.; Yoon, I.; You, Z.; Younus, I.; Yu, H.; Yushmanov, I. E.; Zajc, W. A.; Zelenski, A.; Zhou, S.; Zou, L.; Phenix Collaboration

2016-01-01

We present measurements of e+e- production at midrapidity in Au +Au collisions at √{sNN}=200 GeV. The invariant yield is studied within the PHENIX detector acceptance over a wide range of mass (me e<5 GeV /c2) and pair transverse momentum (pT<5 GeV /c ) for minimum bias and for five centrality classes. The e+e- yield is compared to the expectations from known sources. In the low-mass region (me e=0.30 - 0.76 GeV /c2 ) there is an enhancement that increases with centrality and is distributed over the entire pair pT range measured. It is significantly smaller than previously reported by the PHENIX experiment and amounts to 2.3 ±0.4 (stat )±0.4 (syst )±0.2 (model ) or to 1.7 ±0.3 (stat )±0.3 (syst )±0.2 (model ) for minimum bias collisions when the open heavy-flavor contribution is calculated with pythia or mc@nlo, respectively. The inclusive mass and pT distributions, as well as the centrality dependence, are well reproduced by model calculations where the enhancement mainly originates from the melting of the ρ meson resonance as the system approaches chiral symmetry restoration. In the intermediate-mass region (me e=1.2 - 2.8 GeV /c2 ), the data hint at a significant contribution in addition to the yield from the semileptonic decays of heavy-flavor mesons.

Neutrino-pair emission from nuclear de-excitation in core-collapse supernova simulations

NASA Astrophysics Data System (ADS)

Fischer, T.; Langanke, K.; Martínez-Pinedo, G.

2013-12-01

We study the impact of neutrino-pair production from the de-excitation of highly excited heavy nuclei on core-collapse supernova simulations, following the evolution up to several 100 ms after core bounce. Our study is based on the agile-boltztransupernova code, which features general relativistic radiation hydrodynamics and accurate three-flavor Boltzmann neutrino transport in spherical symmetry. In our simulations the nuclear de-excitation process is described in two different ways. At first we follow the approach proposed by Fuller and Meyer [Astrophys. J.AJLEEY0004-637X10.1086/170317 376, 701 (1991)], which is based on strength functions derived in the framework of the nuclear Fermi-gas model of noninteracting nucleons. Second, we parametrize the allowed and forbidden strength distributions in accordance with measurements for selected nuclear ground states. We determine the de-excitation strength by applying the Brink hypothesis and detailed balance. For both approaches, we find that nuclear de-excitation has no effect on the supernova dynamics. However, we find that nuclear de-excitation is the leading source for the production of electron antineutrinos as well as heavy-lepton-flavor (anti)neutrinos during the collapse phase. At sufficiently high densities, the associated neutrino spectra are influenced by interactions with the surrounding matter, making proper simulations of neutrino transport important for the determination of the neutrino-energy loss rate. We find that, even including nuclear de-excitations, the energy loss during the collapse phase is overwhelmingly dominated by electron neutrinos produced by electron capture.

Identification of Drivers of Liking for Bar-Type Snacks Based on Individual Consumer Preference.

PubMed

Kim, Mina K; Greve, Patrick; Lee, Youngseung

2016-01-01

Understanding consumer hedonic responses on food products are of greatest interests in global food industry. A global partial least square regression (GPLSR) had been well accepted method for understanding consumer preferences. Recently, individual partial least square regression (IPLSR) was accepted as an alternative method of predicting consumer preferences on given food product, because it utilizes the individual differences on product acceptability. To improve the understanding of what constitutes bar-type snack preference, the relationship between sensory attributes and consumer overall liking for 12 bar-type snacks was determined. Sensory attributes that drive consumer product likings were analyzed using averaged-consumer data by GPLSR. To facilitate the interpretation of individual consumer liking, a dummy matrix for the significant weighted regression coefficients of each consumer derived from IPLSR was created. From the application of GPLSR and IPLSR, current study revealed that chocolate and cereal-flavored bars were preferred over fruit-flavored bars. Attributes connected to chocolate flavor positively influenced consumer overall likings on the global and individual consumer levels. Textural attributes affected liking only on the individual level. To fully capture the importance of sensory attributes on consumer preference, the use of GPLSR in conjunction with IPLSR is recommended. © 2015 Institute of Food Technologists®

Excitations of single-beauty hadrons

NASA Astrophysics Data System (ADS)

Burch, Tommy; Hagen, Christian; Lang, Christian B.; Limmer, Markus; Schäfer, Andreas

2009-01-01

In this work we study the predominantly orbital and radial excitations of hadrons containing a single heavy quark. We present meson and baryon mass splittings and ratios of meson decay constants (e.g., fBs/fB and fBs'/fBs) resulting from quenched and dynamical two-flavor configurations. Light quarks are simulated using the chirally improved lattice Dirac operator at valence masses as light as Mπ≈350MeV. The heavy quark is approximated by a static propagator, appropriate for the b quark on our lattices (1/ã1-2GeV). We also include some preliminary calculations of the O(1/mQ) kinetic corrections to the states, showing, in the process, a viable way of applying the variational method to three-point functions involving excited states. We compare our results with recent experimental findings.

Gauge interactions theory and experiment

DOE Office of Scientific and Technical Information (OSTI.GOV)

Zichichi, A.

This volume brings together physicists from around the world to report and discuss the exciting advances made recently in theoretical and experimental aspects of gauge interactions. Following a presentation of the theoretical foundations of and recent developments in gauge fields, the contrib utors fogus on supersymmetry, the derivation of Higgs particles from gauge fields, and heavy leptons. Other chapters discuss the use of quantum chromodynamics in describing basic interactions among quarks and gluons, in predicting the existence of glueballs, and in application to heavy flavor production in strong interactions. The editor, Antonino Zichichi, provides a study of the multiparticle hadronicmore » systems produced in highenergy soft (pp) interactions. Other interesting chapters deal with photon scattering at very high energies and theoretical alternatives to the electroweak model, and the volume concludes with proposals for future experimental facilities for European physics.« less

Orientation to determine quality attributes of flavoring excipients containing volatile molecules.

PubMed

Kiene, Florian E; Pein, Miriam; Thommes, Markus

2015-06-10

Pharmaceutical excipients containing volatile odor-active molecules can be used in pharmaceutical development to increase patients' compliance. However, capturing the molecular composition of these odor-active substances is challenging. Therefore, guidance for the analytical investigation of these excipients should be developed. Using a model flavor, lead molecules were chosen and a gas chromatographic method was validated according to pharmaceutical guidelines. Changes during storage as well as batch homogeneity and conformity were investigated. The knowledge gained could be used to understand molecular differences between batches caused by aging. A suitable attempt to capture the volatile molecular composition of flavoring substance was presented and the found results could be used for the determination and interpretation of quality attributes. Copyright © 2015 Elsevier B.V. All rights reserved.

Collider Signals of a Composite Higgs in the Standard Model with Four Generations

DOE Office of Scientific and Technical Information (OSTI.GOV)

Soni, A.; Bar-Shalom, S.; Eilam, G.

2010-03-20

Recent fits of electroweak precision data to the StandardModel (SM) with a 4th sequential family (SM4) point to a possible 'three-prong composite solution': (1) the Higgs mass is at the TeV-scale, (2) the masses of the 4th family quarks t{prime}, b{prime} are of {Omicron}(500) GeV and (3) the mixing angle between the 4th and 3rd generation quarks is of the order of the Cabibbo angle, {theta}{sub 34} {approx} {Omicron}(0.1). Such a manifestation of the SM4 is of particular interest as it may suggest that the Higgs is a composite state, predominantly of the 4th generation heavy quarks. Motivated by themore » above, we show that the three-prong composite solution to the SM4 can have interesting new implications for Higgs phenomenology. For example, the Higgs can decay to a single heavy 4th generation quark via the 3-body decays (through an off-shell t{prime} or b{prime}) H {yields} {bar t}{prime}t{prime}* {yields} {bar t}{prime}bW{sup +} and H {yields} {bar b}{prime}b{prime}* {yields} {bar b}{prime}tW{sup -}. These flavor diagonal decays can be dramatically enhanced at the LHC (by several orders of magnitudes) due to the large width effects of the resonating heavy Higgs in the processes gg {yields} H {yields} {bar t}{prime}t{prime}* {yields} {bar t}{prime}bW{sup +} and gg {yields} H {yields} {bar b}{prime}b{prime}* {yields} {bar b}{prime}tW{sup -}, thus yielding a viable signal above the corresponding continuum QCD production rates. In addition, the Higgs can decay to a single t{prime} and b{prime} in the loop-generated flavor changing (FC) channels H {yields} b{prime}{bar b}, t{prime}{bar t}. These FC decays are essentially 'GIM-free' and can, therefore, have branching ratios as large as 10{sup -4} - 10{sup -3}.« less

Meson Form Factors and Deep Exclusive Meson Production Experiments

DOE Office of Scientific and Technical Information (OSTI.GOV)

Horn, Tanja

Pion and kaon electroproduction data play a unique role in Nature and our understanding of them is essential for explaining hadron structure. Precision longitudinaltransverse separated pion and kaon cross sections are of particular interest. They allow for the extraction of meson form factors and validation of understanding of hard exclusive and semi-inclusive reactions (π+, K+, π0, γ) towards 3D hadron imaging and potential future flavor decomposition. We review recent data and present prospects for deep exclusive pion and kaon electroproduction at the 12 GeV Jefferson Lab including the prospects to use projected charged- and neutral pion data to further determinemore » the spin, charge-parity and flavor of GPDs, including the helicity-flip GPDs.« less

Averages of b-hadron, c-hadron, and τ-lepton properties as of summer 2016

DOE PAGES

Amhis, Y.; Banerjee, Sw.; Ben-Haim, E.; ...

2017-12-21

Here, this article reports world averages of measurements of b-hadron, c-hadron, and τ-lepton properties obtained by the Heavy Flavor Averaging Group using results available through summer 2016. For the averaging, common input parameters used in the various analyses are adjusted (rescaled) to common values, and known correlations are taken into account. The averages include branching fractions, lifetimes, neutral meson mixing parameters,more » $$C\\!P$$  violation parameters, parameters of semileptonic decays, and Cabbibo–Kobayashi–Maskawa matrix elements.« less

Averages of b-hadron, c-hadron, and τ-lepton properties as of summer 2016

DOE Office of Scientific and Technical Information (OSTI.GOV)

Amhis, Y.; Banerjee, Sw.; Ben-Haim, E.

Here, this article reports world averages of measurements of b-hadron, c-hadron, and τ-lepton properties obtained by the Heavy Flavor Averaging Group using results available through summer 2016. For the averaging, common input parameters used in the various analyses are adjusted (rescaled) to common values, and known correlations are taken into account. The averages include branching fractions, lifetimes, neutral meson mixing parameters,more » $$C\\!P$$  violation parameters, parameters of semileptonic decays, and Cabbibo–Kobayashi–Maskawa matrix elements.« less

Operation and performance of the LHCb calorimeters

NASA Astrophysics Data System (ADS)

Chefdeville, M.

2018-03-01

The LHCb calorimeters play a key role in the hardware trigger of the experiment. They also serve the measurement of radiative heavy flavor decays and the identification of electrons. Located at twelve meters from the interaction region, they are composed of a plane of scintillating tiles, a preshower detector, an electromagnetic and a hadronic sampling calorimeters using scintillators as active elements. In these proceedings, technical and operational aspects of these detectors are described. Emphasis is then put on calorimeter reconstruction and calibration. Finally, performance for benchmark physics modes are briefly reported.

[Determination of flavor compounds in foxtail millet wine by gas chromatography-mass spectrometry coupled with headspace solid phase microextraction].

PubMed

Liu, Jingke; Zhang, Aixia; Li, Shaohui; Zhao, Wei; Zhang, Yuzong; Xing, Guosheng

2017-11-08

To comprehensively understand flavor compounds and aroma characteristics of foxtail millet wine, extraction conditions were optimized with 85 μm polyacrylate (PA), 100 μm polydimethylsiloxane (PDMS), 75 μm carboxen (CAR)/PDMS and 50/30 μm divinylbenzene (DVB)/CAR/PDMS fibers. The flavor compounds in foxtail millet wine were investigated by gas chromatography-mass spectrometry (GC-MS) coupled with headspace solid phase microextraction (HS-SPME), and the odor characteristics and intensity were analyzed by odor active values (OAVs). The samples of 8 mL were placed in headspace vials with 1.5 g NaCl, then the headspace vials were heated at 60℃ for 40 min. Using HS-SPME with different fibers, a total of 55 flavor compounds were identified from the samples, including alcohols, esters, benzene derivatives, hydrocarbons, acids, aldehydes, ketones, terpenes, phenols and heterocycle compounds. The main flavor compounds were alcohols compounds. According to their OAVs, phenylethyl alcohol, styrene, 1-methyl-naphthalene, 2-methyl-naphthalene, benzaldehyde, benzeneacetaldehyde and 2-methoxy-phenol were established to be odor-active compounds. Phenylethyl alcohol and benzeneacetaldehyde were the most prominent odor-active compounds. PA and PDMS fibers had good extraction effect for polar and nonpolar compounds, respectively. CAR/PDMS and DVB/CAR/PDMS provided a similar compounds profile for moderate polar compounds. This research comprehensively determined flavor compounds of foxtail millet wine, and provided theoretical basis for product development and quality control.

Genome-scale metabolic model for Lactococcus lactis MG1363 and its application to the analysis of flavor formation.

PubMed

Flahaut, Nicolas A L; Wiersma, Anne; van de Bunt, Bert; Martens, Dirk E; Schaap, Peter J; Sijtsma, Lolke; Dos Santos, Vitor A Martins; de Vos, Willem M

2013-10-01

Lactococcus lactis subsp. cremoris MG1363 is a paradigm strain for lactococci used in industrial dairy fermentations. However, despite of its importance for process development, no genome-scale metabolic model has been reported thus far. Moreover, current models for other lactococci only focus on growth and sugar degradation. A metabolic model that includes nitrogen metabolism and flavor-forming pathways is instrumental for the understanding and designing new industrial applications of these lactic acid bacteria. A genome-scale, constraint-based model of the metabolism and transport in L. lactis MG1363, accounting for 518 genes, 754 reactions, and 650 metabolites, was developed and experimentally validated. Fifty-nine reactions are directly or indirectly involved in flavor formation. Flux Balance Analysis and Flux Variability Analysis were used to investigate flux distributions within the whole metabolic network. Anaerobic carbon-limited continuous cultures were used for estimating the energetic parameters. A thorough model-driven analysis showing a highly flexible nitrogen metabolism, e.g., branched-chain amino acid catabolism which coupled with the redox balance, is pivotal for the prediction of the formation of different flavor compounds. Furthermore, the model predicted the formation of volatile sulfur compounds as a result of the fermentation. These products were subsequently identified in the experimental fermentations carried out. Thus, the genome-scale metabolic model couples the carbon and nitrogen metabolism in L. lactis MG1363 with complete known catabolic pathways leading to flavor formation. The model provided valuable insights into the metabolic networks underlying flavor formation and has the potential to contribute to new developments in dairy industries and cheese-flavor research.

The effect of refrigerated and frozen storage on butter flavor and texture.

PubMed

Krause, A J; Miracle, R E; Sanders, T H; Dean, L L; Drake, M A

2008-02-01

Butter is often stored for extended periods of time; therefore, it is important for manufacturers to know the refrigerated and frozen shelf life. The objectives of this study were to characterize the effect of refrigerated and frozen storage on the sensory and physical characteristics of butter. Fresh butter was obtained on 2 occasions from 2 facilities in 113-g sticks and 4-kg bulk blocks (2 facilities, 2 package forms). Butters were placed into both frozen (-20 degrees C) and refrigerated storage (5 degrees C). Frozen butters were sampled after 0, 6, 12, 15, and 24 mo; refrigerated butters were sampled after 0, 3, 6, 9, 12, 15, and 18 mo. Every 3 mo, oxidative stability index (OSI) and descriptive sensory analysis (texture, flavor, and color) were conducted. Every 6 mo, peroxide value (PV), free fatty acid value (FFV), fatty acid profiling, vane, instrumental color, and oil turbidity were examined. A mixed-model ANOVA was conducted to characterize the effects of storage time, temperature, and package type. Storage time, temperature, and package type affected butter flavor, OSI, PV, and FFV. Refrigerated butter quarters exhibited refrigerator/stale off-flavors concurrent with increased levels of oxidation (lower oxidative stability and higher PV and FFV) within 6 mo of refrigerated storage, and similar trends were observed for refrigerated bulk butter after 9 mo. Off-flavors were not evident in frozen butters until 12 or 18 mo for quarters and bulk butters, respectively. Off-flavors in frozen butters were not correlated with instrumental oxidation measurements. Because butter is such a desirable fat source in terms of flavor and textural properties, it is important that manufacturers understand how long their product can be stored before negative attributes develop.

Flavor, relative palatability and components of cow's milk hydrolysed formulas and amino acid-based formula.

PubMed

Miraglia Del Giudice, Michele; D'Auria, Enza; Peroni, Diego; Palazzo, Samuele; Radaelli, Giovanni; Comberiati, Pasquale; Galdo, Francesca; Maiello, Nunzia; Riva, Enrica

2015-06-03

Both extensively hydrolysed formulas (eHF) and amino acid-based formula (AAFs) have been demonstrated effective for the treatment of CMA. However, in clinical practice, parents complain that hydrolysates are rejected by children due to their bad taste. Flavor of hydrolysed formulas has been poorly investigated although it affects the acceptance of milk over all the other attributes. The aim of the present study was to understand the factors underlying the unpleasant flavor of hydrolysed 25 formulas and amino acid-based formula. One hundred and fifty trained panelists performed a randomized-double-blind test with different milks. The smell, texture, taste and aftertaste of each formula were evaluated on a scale ranging from -2 (worst) to 2 (best). Formulas showed significant difference, as compared to cow's milk, in smell, texture, taste and aftertaste. Overall, whey eHFs were judged of better palatability than casein eHF and the AAFs (p < 0.05). Whey eHF showed significant differences among them for sensory attributes, especially for taste and aftertaste. These results suggest that a broad range of flavor exists among the hydrolysed formulas. Further studies, adequately designed to investigate the relationship between milks' flavor and nutrient profile of hydrolysed formulas are warranted.

Tetraquark mixing framework for isoscalar resonances in light mesons

NASA Astrophysics Data System (ADS)

Kim, Hungchong; Kim, K. S.; Cheoun, Myung-Ki; Oka, Makoto

2018-05-01

Recently, a tetraquark mixing framework has been proposed for light mesons and applied more or less successfully to the isovector resonances, a0(980 ) , a0(1450 ) , as well as to the isodoublet resonances, K0*(800 ),K0*(1430 ). In this work, we present a more extensive view on the mixing framework and apply this framework to the isoscalar resonances, f0(500 ), f0(980 ), f0(1370 ), f0(1500 ). Tetraquarks in this framework can have two spin configurations containing either spin-0 diquark or spin-1 diquark and each configuration forms a nonet in flavor space. The two spin configurations are found to mix strongly through the color-spin interactions. Their mixtures, which diagonalize the hyperfine masses, can generate the physical resonances constituting two nonets, which, in fact, coincide roughly with the experimental observation. We identify that f0(500 ), f0(980 ) are the isoscalar members in the light nonet, and f0(1370 ), f0(1500 ) are the similar members in the heavy nonet. This means that the spin configuration mixing, as it relates the corresponding members in the two nonets, can generate f0(500 ) , f0(1370 ) among the members in light mass, and f0(980 ) , f0(1500 ) in heavy mass. The complication arises because the isoscalar members of each nonet are subject to an additional flavor mixing known as Okubo-Zweig-Iizuka rule so that f0(500 ) , f0(980 ) , and similarly f0(1370 ) , f0(1500 ) , are the mixture of two isoscalar members belonging to an octet and a singlet in SUf(3 ) . The tetraquark mixing framework including the flavor mixing is tested for the isoscalar resonances in terms of the mass splitting and the fall-apart decay modes. The mass splitting among the isoscalar resonances is found to be consistent qualitatively with their hyperfine mass splitting strongly driven by the spin configuration mixing, which suggests that the tetraquark mixing framework works. The fall-apart modes from our tetraquarks also seem to be consistent with the experimental modes. We also discuss possible existence of the spin-1 tetraquarks that can be constructed by the spin-1 diquark.

Potential description of charmonium and charmed-strange mesons from lattice QCD

NASA Astrophysics Data System (ADS)

Kawanai, Taichi; Sasaki, Shoichi

2015-11-01

We present spin-independent and spin-spin interquark potentials for the charmonium and charmed-strange mesons, which are calculated in 2 +1 flavor lattice QCD simulations using the PACS-CS gauge configurations generated at the lightest pion mass (Mπ≈156 (7 ) MeV ) with a lattice cutoff of a-1≈2.2 GeV and a spatial volume of (3 fm )3 . For the charm quark, we use a relativistic heavy quark (RHQ) action with fine tuned RHQ parameters, which closely reproduce both the experimental spin-averaged mass and hyperfine splitting of the 1 S charmonium. The interquark potential and the quark kinetic mass, both of which are key ingredients within the potential description of heavy-heavy and heavy-light mesons, are determined from the equal-time Bethe-Salpeter (BS) amplitude. The charmonium potentials are obtained from the BS wave function of 1 S charmonia (ηc and J /ψ mesons), while the charmed-strange potential are calculated from the Ds and Ds* heavy-light mesons. We then use resulting potentials and quark masses as purely theoretical inputs so as to solve the nonrelativistic Schrödinger equation for calculating accessible energy levels of charmonium and charmed-strange mesons without unknown parameters. The resultant spectra below the D D ¯ and D K thresholds excellently agree with well-established experimental data.

Bino variations: Effective field theory methods for dark matter direct detection

NASA Astrophysics Data System (ADS)

Berlin, Asher; Robertson, Denis S.; Solon, Mikhail P.; Zurek, Kathryn M.

2016-05-01

We apply effective field theory methods to compute bino-nucleon scattering, in the case where tree-level interactions are suppressed and the leading contribution is at loop order via heavy flavor squarks or sleptons. We find that leading log corrections to fixed-order calculations can increase the bino mass reach of direct detection experiments by a factor of 2 in some models. These effects are particularly large for the bino-sbottom coannihilation region, where bino dark matter as heavy as 5-10 TeV may be detected by near future experiments. For the case of stop- and selectron-loop mediated scattering, an experiment reaching the neutrino background will probe thermal binos as heavy as 500 and 300 GeV, respectively. We present three key examples that illustrate in detail the framework for determining weak scale coefficients, and for mapping onto a low-energy theory at hadronic scales, through a sequence of effective theories and renormalization group evolution. For the case of a squark degenerate with the bino, we extend the framework to include a squark degree of freedom at low energies using heavy particle effective theory, thus accounting for large logarithms through a "heavy-light current." Benchmark predictions for scattering cross sections are evaluated, including complete leading order matching onto quark and gluon operators, and a systematic treatment of perturbative and hadronic uncertainties.

Bino variations: Effective field theory methods for dark matter direct detection

DOE PAGES

Berlin, Asher; Robertson, Denis S.; Solon, Mikhail P.; ...

2016-05-10

We apply effective field theory methods to compute bino-nucleon scattering, in the case where tree-level interactions are suppressed and the leading contribution is at loop order via heavy flavor squarks or sleptons. We find that leading log corrections to fixed-order calculations can increase the bino mass reach of direct detection experiments by a factor of 2 in some models. These effects are particularly large for the bino-sbottom coannihilation region, where bino dark matter as heavy as 5–10 TeV may be detected by near future experiments. For the case of stop- and selectron-loop mediated scattering, an experiment reaching the neutrino backgroundmore » will probe thermal binos as heavy as 500 and 300 GeV, respectively. We present three key examples that illustrate in detail the framework for determining weak scale coefficients, and for mapping onto a low-energy theory at hadronic scales, through a sequence of effective theories and renormalization group evolution. For the case of a squark degenerate with the bino, we extend the framework to include a squark degree of freedom at low energies using heavy particle effective theory, thus accounting for large logarithms through a “heavy-light current.” Finally, benchmark predictions for scattering cross sections are evaluated, including complete leading order matching onto quark and gluon operators, and a systematic treatment of perturbative and hadronic uncertainties.« less

Constraining anomalous Higgs boson couplings to the heavy-flavor fermions using matrix element techniques

NASA Astrophysics Data System (ADS)

Gritsan, Andrei V.; Röntsch, Raoul; Schulze, Markus; Xiao, Meng

2016-09-01

In this paper, we investigate anomalous interactions of the Higgs boson with heavy fermions, employing shapes of kinematic distributions. We study the processes p p →t t ¯+H , b b ¯+H , t q +H , and p p →H →τ+τ- and present applications of event generation, reweighting techniques for fast simulation of anomalous couplings, as well as matrix element techniques for optimal sensitivity. We extend the matrix element likelihood approach (MELA) technique, which proved to be a powerful matrix element tool for Higgs boson discovery and characterization during Run I of the LHC, and implement all analysis tools in the JHU generator framework. A next-to-leading-order QCD description of the p p →t t ¯+H process allows us to investigate the performance of the MELA in the presence of extra radiation. Finally, projections for LHC measurements through the end of Run III are presented.

Longitudinal structure function from logarithmic slopes of F2 at low x

NASA Astrophysics Data System (ADS)

Boroun, G. R.

2018-01-01

Using Laplace transform techniques, I calculate the longitudinal structure function FL(x ,Q2) from the scaling violations of the proton structure function F2(x ,Q2) and make a critical study of this relationship between the structure functions at leading order (LO) up to next-to-next-to leading order (NNLO) analysis at small x . Furthermore, I consider heavy quark contributions to the relation between the structure functions, which leads to compact formula for Nf=3 +Heavy . The nonlinear corrections to the longitudinal structure function at LO up to NNLO analysis are shown in the Nf=4 (light quark flavor) based on the nonlinear corrections at R =2 and R =4 GeV-1 . The results are compared with experimental data of the longitudinal proton structure function FL in the range of 6.5 ≤Q2≤800 GeV2 .

Minimal model linking two great mysteries: Neutrino mass and dark matter

DOE Office of Scientific and Technical Information (OSTI.GOV)

Farzan, Yasaman

2009-10-01

We present an economic model that establishes a link between neutrino masses and properties of the dark matter candidate. The particle content of the model can be divided into two groups: light particles with masses lighter than the electroweak scale and heavy particles. The light particles, which also include the dark matter candidate, are predicted to show up in the low energy experiments such as (K{yields}l+missing energy), making the model testable. The heavy sector can show up at the LHC and may give rise to Br(l{sub i}{yields}l{sub j}{gamma}) close to the present bounds. In principle, the new couplings of themore » model can independently be derived from the data from the LHC and from the information on neutrino masses and lepton flavor violating rare decays, providing the possibility of an intensive cross-check of the model.« less

Diffractive charmonium spectrum in high energy collisions in the basis light-front quantization approach

DOE PAGES

Chen, Guangyao; Li, Yang; Maris, Pieter; ...

2017-04-14

Using the charmonium light-front wavefunctions obtained by diagonalizing an effective Hamiltonian with the one-gluon exchange interaction and a confining potential inspired by light-front holography in the basis light-front quantization formalism, we compute production of charmonium states in diffractive deep inelastic scattering and ultra-peripheral heavy ion collisions within the dipole picture. Our method allows us to predict yields of all vector charmonium states below the open flavor thresholds in high-energy deep inelastic scattering, proton-nucleus and ultra-peripheral heavy ion collisions, without introducing any new parameters in the light-front wavefunctions. The obtained charmonium cross section is in reasonable agreement with experimental data atmore » HERA, RHIC and LHC. We observe that the cross-section ratio σΨ(2s)/σJ/Ψ reveals significant independence of model parameters« less

Dielectron production in Au + Au collisions at s N N = 200 GeV

DOE PAGES

Adare, A.; Aidala, C.; Ajitanand, N. N.; ...

2016-01-11

Here, we present measurements of e(+)e-production at midrapidity in Au + Au collisions at √s NN = 200 GeV. The invariant yield is studied within the PHENIX detector acceptance over a wide range of mass (m ee < 5 GeV/c 2) and pair transverse momentum (p T < 5 GeV/c) for minimum bias and for five centrality classes. We compare the e +e - yield to the expectations from known sources. In the low-mass region (m ee = 0.30-0.76 GeV/c 2) there is an enhancement that increases with centrality and is distributed over the entire pair p T range measured.more » It is significantly smaller than previously reported by the PHENIX experiment and amounts to 2.3 ± 0.4(stat) ± 0.4(syst) ± 0.2(model) or to 1.7 ± 0.3(stat) ± 0.3(syst) ± 0.2(model) for minimum bias collisions when the open heavy-flavor contribution is calculated with PYTHIA or MC@NLO, respectively. The inclusive mass and p T distributions, as well as the centrality dependence, are well reproduced by model calculations where the enhancement mainly originates from the melting of the ρ meson resonance as the system approaches chiral symmetry restoration. Finally, in the intermediate-mass region (m ee = 1.2-2.8 GeV/c 2), the data hint at a significant contribution in addition to the yield from the semileptonic decays of heavy-flavor mesons.« less

TASI Lectures on Flavor Physics

NASA Astrophysics Data System (ADS)

Ligeti, Zoltan

These notes overlap with lectures given at the TASI summer schools in 2014 and 2011, as well as at the European School of High Energy Physics in 2013. This is primarily an attempt at transcribing my handwritten notes, with emphasis on topics and ideas discussed in the lectures. It is not a comprehensive introduction or review of the field, nor does it include a complete list of references. I hope, however, that some may find it useful to better understand the reasons for excitement about recent progress and future opportunities in flavor physics.

Λc Production in Au+Au Collisions at √{sNN} = 200GeV measured by the STAR experiment

NASA Astrophysics Data System (ADS)

Xie, Guannan; STAR Collaboration

2017-11-01

At RHIC, enhancements in the baryon-to-meson ratio for light hadrons and hadrons containing strange quarks have been observed in central heavy-ion collisions compared to those in p+p and peripheral heavy-ion collisions in the intermediate transverse momentum (pT) range (2

Topological susceptibility in finite temperature (2 +1 )-flavor QCD using gradient flow

NASA Astrophysics Data System (ADS)

Taniguchi, Yusuke; Kanaya, Kazuyuki; Suzuki, Hiroshi; Umeda, Takashi; WHOT-QCD Collaboration

2017-03-01

We compute the topological charge and its susceptibility in finite temperature (2 +1 )-flavor QCD on the lattice applying a gradient flow method. With the Iwasaki gauge action and nonperturbatively O (a ) -improved Wilson quarks, we perform simulations on a fine lattice with a ≃0.07 fm at a heavy u , d quark mass with mπ/mρ≃0.63 , but approximately physical s quark mass with mηss/mϕ≃0.74 . In a temperature range from T ≃174 MeV (Nt=16 ) to 697 MeV (Nt=4 ), we study two topics on the topological susceptibility. One is a comparison of gluonic and fermionic definitions of the topological susceptibility. Because the two definitions are related by chiral Ward-Takahashi identities, their equivalence is not trivial for lattice quarks which violate the chiral symmetry explicitly at finite lattice spacings. The gradient flow method enables us to compute them without being bothered by the chiral violation. We find a good agreement between the two definitions with Wilson quarks. The other is a comparison with a prediction of the dilute instanton gas approximation, which is relevant in a study of axions as a candidate of the dark matter in the evolution of the Universe. We find that the topological susceptibility shows a decrease in T which is consistent with the predicted χt(T )∝(T /Tpc)-8 for three-flavor QCD even at low temperature Tpc

Relaxation of the composite Higgs little hierarchy

NASA Astrophysics Data System (ADS)

Batell, Brian; Fedderke, Michael A.; Wang, Lian-Tao

2017-12-01

We describe a composite Higgs scenario in which a cosmological relaxation mechanism naturally gives rise to a hierarchy between the weak scale and the scale of spontaneous global symmetry breaking. This is achieved through the scanning of sources of explicit global symmetry breaking by a relaxion field during an exponentially long period of inflation in the early universe. We explore this mechanism in detail in a specific composite Higgs scenario with QCD-like dynamics, based on an ultraviolet SU( N )TC `technicolor' confining gauge theory with three Dirac technifermion flavors. We find that we can successfully generate a hierarchy of scales ξ≡〈 h〉2/ F π 2 ≳ 1.2 × 10- 4 (i.e., compositeness scales F π ˜ 20 TeV) without tuning. This evades all current electroweak precision bounds on our (custodial violating) model. While directly observing the heavy composite states in this model will be challenging, a future electroweak precision measurement program can probe most of the natural parameter space for the model. We also highlight signatures of more general composite Higgs models in the cosmological relaxation framework, including some implications for flavor and dark matter.

Characterization of Sensory Differences in Mixing and Premium Rums Through the Use of Descriptive Sensory Analysis.

PubMed

Ickes, Chelsea M; Cadwallader, Keith R

2017-11-01

This study identified and quantitated perceived sensory differences between 7 premium rums and 2 mixing rums using a hybrid of the Quantitative Descriptive Analysis and Spectrum methods. In addition, the results of this study validated the previously developed rum flavor wheel created from web-based materials. Results showed that the use of the rum flavor wheel aided in sensory term generation, as 17 additional terms were generated after the wheel was provided to panelists. Thirty-eight sensory terms encompassing aroma, aroma-by-mouth, mouthfeel, taste and aftertaste modalities, were generated and evaluated by the panel. Of the finalized terms, only 5 did not exist previously on the rum flavor wheel. Twenty attributes were found to be significantly different among rums. The majority of rums showed similar aroma profiles with the exception of 2 rums, which were characterized by higher perceived intensities of brown sugar, caramel, vanilla, and chocolate aroma, caramel, maple, and vanilla aroma-by-mouth and caramel aftertaste. These results demonstrate the previously developed rum flavor wheel can be used to adequately describe the flavor profile of rum. Additionally, results of this study document the sensory differences among premium rums and may be used to correlate with analytical data to better understand how changes in chemical composition of the product affect sensory perception. © 2017 Institute of Food Technologists®.

Identification of sensory attributes that drive consumer liking of commercial orange juice products in Korea.

PubMed

Kim, Mina K; Lee, Young-Jin; Kwak, Han Sub; Kang, Myung-woo

2013-09-01

Orange juice is a well-accepted fruit juice, and its consumption increases steadily. Many studies have been conducted to understand the sensory characteristics of orange juice throughout its varying processing steps. Sensory language and consumer likings of food can be influenced by culture. The objective of this study is to evaluate the sensory characteristics of commercially available orange juices in Korea and identify drivers of liking for orange juices in Korea. A quantitative descriptive analysis was conducted using a trained panel (n = 10) to evaluate 7 orange juice samples in triplicates, followed by consumer acceptance tests (n = 103). Univariate and multivariate statistical analyses were conducted for data analysis. The sensory characteristics of commercially available orange juice were documented and grouped: group 1 samples were characterized by high in natural citrus flavors such as orange peel, orange flesh, citrus fruit, and grape fruit, whereas group 2 samples were characterized by processed orange-like flavors such as over-ripe, cooked-orange, and yogurt. Regardless of orange flavor types, a high intensity of orange flavor in orange juice was identified as a driver of liking for orange juices in Korea. Three distinct clusters were segmented by varying sensory attributes that were evaluated by likes and dislikes. Overall, many similarities were noticed between Korean market segment and global orange juice market. By knowing the drivers of liking and understanding the distinct consumer clusters present in the Korean orange juice market, the orange juice industry could improve the strategic marketing of its products in Korea. © 2013 Institute of Food Technologists®

Lattice QCD studies of s-wave meson-baryon interactions

NASA Astrophysics Data System (ADS)

Ikeda, Yoichi

2011-10-01

We study the s-wave KN interactions in the isospin I = 0, 1 channels and associated exotic state Θ+ from 2+1 flavor full lattice QCD simulation for relatively heavy quark mass corresponding to mπ = 871 MeV. The s-wave KN potentials are obtained from the Bethe-Salpeter amplitudes. Potentials in both channels reveal short range repulsions: Strength of the repulsion is stronger in the I = 1 potential. The I = 0 potential is found to have attractive well at mid range. The KN scattering phase shifts are calculated and compared with the experimental data.

Charmless and Penguin Decays at CDF

DOE Office of Scientific and Technical Information (OSTI.GOV)

Dorigo, Mirco; Collaboration, for the CDF

2010-12-01

Penguin transitions play a key role in the search of New Physics hints in the heavy flavor sector. During the last decade CDF has been exploring this opportunity with a rich study of two-body charmless decays of neutral B mesons into charged final-state particles. After briefly introducing the aspects of this physics peculiar to the hadron collision environment, I report on two interesting results: the first polarization measurement of the B{sub s}{sup 0} {yields} {phi}{phi} decay and the update of the B{sub (s)}{sup 0} {yields} h{sup +}h{prime}{sup -} decays analysis.

Averages of B-Hadron, C-Hadron, and tau-lepton properties as of early 2012

DOE Office of Scientific and Technical Information (OSTI.GOV)

Amhis, Y.; et al.

2012-07-01

This article reports world averages of measurements of b-hadron, c-hadron, and tau-lepton properties obtained by the Heavy Flavor Averaging Group (HFAG) using results available through the end of 2011. In some cases results available in the early part of 2012 are included. For the averaging, common input parameters used in the various analyses are adjusted (rescaled) to common values, and known correlations are taken into account. The averages include branching fractions, lifetimes, neutral meson mixing parameters, CP violation parameters, parameters of semileptonic decays and CKM matrix elements.

PUSHing core-collapse simulations to explosion

NASA Astrophysics Data System (ADS)

Fröhlich, C.; Perego, A.; Hempe, M.; Ebinger, K.; Eichler, M.; Casanova, J.; Liebendörfer, M.; Thielemann, F.-K.

2018-01-01

We report on the PUSH method for artificially triggering core-collapse supernova explosions of massive stars in spherical symmetry. The PUSH method increases the energy deposition in the gain region proportionally to the heavy flavor neutrino fluxes.We summarize the parameter dependence of the method and calibrate PUSH to reproduce SN 1987A observables. We identify a best-fit progenitor and set of parameters that fit the explosion properties of SN 1987A, assuming 0.1 M⊙ of fallback. For the explored progenitor range of 18-21 M⊙, we find correlations between explosion properties and the compactness of the progenitor model.

Supernova Neutrino-Process and Implication in Neutrino Oscillation

NASA Astrophysics Data System (ADS)

Kajino, T.; Aoki, W.; Fujiya, W.; Mathews, G. J.; Yoshida, T.; Shaku, K.; Nakamura, K.; Hayakawa, T.

2012-08-01

We studied the supernova nucleosynthesis induced by neutrino interactions and found that several isotopes of rare elements like 7Li, 11B, 138La, 180Ta and many others are predominantly produced by the neutrino-process in core-collapse supernovae. These isotopes are strongly affected by the neutrino flavor oscillation due to the MSW (Mikheyev-Smirnov-Wolfenstein) effect. We here propose a new novel method to determine the unknown neutrino oscillation parameters, θ13 and mass hierarchy simultaneously from the supernova neutrino-process, combined with the r-process for heavy-element synthsis and the Galactic chemical evolution on light nuclei.

BEEC: An event generator for simulating the Bc meson production at an e+e- collider

NASA Astrophysics Data System (ADS)

Yang, Zhi; Wu, Xing-Gang; Wang, Xian-You

2013-12-01

The Bc meson is a doubly heavy quark-antiquark bound state and carries flavors explicitly, which provides a fruitful laboratory for testing potential models and understanding the weak decay mechanisms for heavy flavors. In view of the prospects in Bc physics at the hadronic colliders such as Tevatron and LHC, Bc physics is attracting more and more attention. It has been shown that a high luminosity e+e- collider running around the Z0-peak is also helpful for studying the properties of Bc meson and has its own advantages. For this purpose, we write down an event generator for simulating Bc meson production through e+e- annihilation according to relevant publications. We name it BEEC, in which the color-singlet S-wave and P-wave (cb¯)-quarkonium states together with the color-octet S-wave (cb¯)-quarkonium states can be generated. BEEC can also be adopted to generate the similar charmonium and bottomonium states via the semi-exclusive channels e++e-→|(QQ¯)[n]>+Q+Q¯ with Q=b and c respectively. To increase the simulation efficiency, we simplify the amplitude as compact as possible by using the improved trace technology. BEEC is a Fortran program written in a PYTHIA-compatible format and is written in a modular structure, one may apply it to various situations or experimental environments conveniently by using the GNU C compiler make. A method to improve the efficiency of generating unweighted events within PYTHIA environment is proposed. Moreover, BEEC will generate a standard Les Houches Event data file that contains useful information of the meson and its accompanying partons, which can be conveniently imported into PYTHIA to do further hadronization and decay simulation. Catalogue identifier: AEQC_v1_0 Program summary URL:http://cpc.cs.qub.ac.uk/summaries/AEQC_v1_0.html Program obtainable from: CPC Program Library, Queen’s University, Belfast, N. Ireland Licensing provisions: Standard CPC licence, http://cpc.cs.qub.ac.uk/licence/licence.html No. of lines in distributed program, including test data, etc.: 114868 No. of bytes in distributed program, including test data, etc.: 963939 Distribution format: tar.gz Programming language: FORTRAN 77/90. Computer: Any computer with Fortran compiler, the program is tested with GNU Fortran compiler and Intel Fortran compiler. Operating system: UNIX, Linux and Windows. RAM: About 2.0 MB. Classification: 11.2. Nature of problem: Production of charmonium, (cb¯)-quarkonium and bottomonium via e+e- annihilation channel around the Z0 peak. Solution method: The production of heavy (QQ)-quarkonium (Q,Q‧=b,c) via e+e- annihilation are estimated by using the improved trace technology. The (QQ)-quarkonium in color-singlet 1S-wave state, 1P-wave state, and the color-octet 1S-wave states have been studied within the framework of non-relativistic QCD. The code with option can generate weighted and unweighted events conveniently, in particular, the unweighted events are generated by using an improved hit-and-miss approach so as to improve the generating efficiency. Restrictions: The generator is aimed at the production of double heavy quarkonium through e+e- annihilation at the Z0 peak. The considered processes are those that are associated with two heavy quark jets, which could provide sizable quarkonium events around the Z0 peak. Running time: It depends on which option one chooses to match PYTHIA when generating the heavy quarkonium events. Typically, for the production of the S-wave quarkonium states, if setting IDPP=2 (unweighted events), then it takes about 2 h on a 2.9 GHz AMD Athlon (tm) II×4 635 Processor machine to generate 105 events; if setting IDPP=3 (weighted events), it takes only ˜16 min to generate 105 events. For the production of the P-wave quarkonium states, the time will be almost one hundred times longer than the case of the S-wave quarkonium.

Multisensory Technology for Flavor Augmentation: A Mini Review.

PubMed

Velasco, Carlos; Obrist, Marianna; Petit, Olivia; Spence, Charles

2018-01-01

There is growing interest in the development of new technologies that capitalize on our emerging understanding of the multisensory influences on flavor perception in order to enhance human-food interaction design. This review focuses on the role of (extrinsic) visual, auditory, and haptic/tactile elements in modulating flavor perception and more generally, our food and drink experiences. We review some of the most exciting examples of recent multisensory technologies for augmenting such experiences. Here, we discuss applications for these technologies, for example, in the field of food experience design, in the support of healthy eating, and in the rapidly growing world of sensory marketing. However, as the review makes clear, while there are many opportunities for novel human-food interaction design, there are also a number of challenges that will need to be tackled before new technologies can be meaningfully integrated into our everyday food and drink experiences.

Multisensory Technology for Flavor Augmentation: A Mini Review

PubMed Central

Velasco, Carlos; Obrist, Marianna; Petit, Olivia; Spence, Charles

2018-01-01

There is growing interest in the development of new technologies that capitalize on our emerging understanding of the multisensory influences on flavor perception in order to enhance human–food interaction design. This review focuses on the role of (extrinsic) visual, auditory, and haptic/tactile elements in modulating flavor perception and more generally, our food and drink experiences. We review some of the most exciting examples of recent multisensory technologies for augmenting such experiences. Here, we discuss applications for these technologies, for example, in the field of food experience design, in the support of healthy eating, and in the rapidly growing world of sensory marketing. However, as the review makes clear, while there are many opportunities for novel human–food interaction design, there are also a number of challenges that will need to be tackled before new technologies can be meaningfully integrated into our everyday food and drink experiences. PMID:29441030

[Synthesis and regulation of flavor compounds derived from brewing yeast: Esters].

PubMed

Loviso, Claudia L; Libkind, Diego

2018-04-04

During brewing process yeast produce more than 500 chemical compounds that can negatively and positively impact beer at the organoleptic level. In recent years, and particularly thanks to the advancement of molecular biology and genomics, there has been considerable progress in our understanding about the molecular and cellular basis of the synthesis and regulation of many of these flavor compounds. This article focuses on esters, responsible for the floral and fruity beer flavor. Its formation depends on various enzymes and factors such as the concentration of wort nutrients, the amount of dissolved oxygen and carbon dioxide, fermentation temperature and mainly the genetics of the yeast used. We provide information about how the esters originate and how is the impact of different fermentative parameters on the final concentrations of these compounds and the quality of the end product. Copyright © 2018 The Authors. Publicado por Elsevier España, S.L.U. All rights reserved.

Advances in the understanding of dairy and cheese flavors: Symposium Introduction

USDA-ARS?s Scientific Manuscript database

A symposium titled “Advances in the Understanding of Dairy and Cheese Flavors” was held in September 2013 at the American Chemical Society’s 246th National Meeting in Indianapolis, IN. The symposium, which was sponsored by the Division of Agricultural and Food Chemistry, was to discuss the state of...

Early feeding: setting the stage for healthy eating habits.

PubMed

Mennella, Julie A; Ventura, Alison K

2011-01-01

Food habits, an integral part of all cultures, have their beginnings during early life. This chapter reviews the development of the senses of taste and smell, which provide information on the flavor of foods, and discusses how children's innate predispositions interact with early-life feeding experiences to form dietary preferences and habits. Young children show heightened preferences for foods that taste sweet and salty and rejection of that which tastes bitter. These innate responses are salient during development since they likely evolved to encourage children to ingest that which is beneficial, containing needed calories or minerals, and to reject that which is harmful. Early childhood is also characterized by plasticity, partially evidenced by a sensitive period during early life when infants exhibit heightened acceptance of the flavors experienced in amniotic fluid and breast milk. While learning also occurs with flavors found in formulae, it is likely that this sensitive period formed to facilitate acceptance of and attraction to the flavors of foods eaten by the mother. A basic understanding of the development and functioning of the chemical senses during early childhood may assist in forming evidence-based strategies to improve children's diets. Copyright © 2011 S. Karger AG, Basel.

Cold-nuclear-matter effects on heavy-quark production at forward and backward rapidity in d + Au collisions at √sNN = 200  GeV.

PubMed

Adare, A; Aidala, C; Ajitanand, N N; Akiba, Y; Akimoto, R; Al-Bataineh, H; Al-Ta'ani, H; Alexander, J; Andrews, K R; Angerami, A; Aoki, K; Apadula, N; Appelt, E; Aramaki, Y; Armendariz, R; Aschenauer, E C; Atomssa, E T; Averbeck, R; Awes, T C; Azmoun, B; Babintsev, V; Bai, M; Baksay, G; Baksay, L; Bannier, B; Barish, K N; Bassalleck, B; Basye, A T; Bathe, S; Baublis, V; Baumann, C; Bazilevsky, A; Belikov, S; Belmont, R; Ben-Benjamin, J; Bennett, R; Bhom, J H; Blau, D S; Bok, J S; Boyle, K; Brooks, M L; Broxmeyer, D; Buesching, H; Bumazhnov, V; Bunce, G; Butsyk, S; Campbell, S; Caringi, A; Castera, P; Chen, C-H; Chi, C Y; Chiu, M; Choi, I J; Choi, J B; Choudhury, R K; Christiansen, P; Chujo, T; Chung, P; Chvala, O; Cianciolo, V; Citron, Z; Cole, B A; Conesa Del Valle, Z; Connors, M; Csanád, M; Csörgő, T; Dahms, T; Dairaku, S; Danchev, I; Das, K; Datta, A; David, G; Dayananda, M K; Denisov, A; Deshpande, A; Desmond, E J; Dharmawardane, K V; Dietzsch, O; Dion, A; Donadelli, M; Drapier, O; Drees, A; Drees, K A; Durham, J M; Durum, A; Dutta, D; D'Orazio, L; Edwards, S; Efremenko, Y V; Ellinghaus, F; Engelmore, T; Enokizono, A; En'yo, H; Esumi, S; Fadem, B; Fields, D E; Finger, M; Finger, M; Fleuret, F; Fokin, S L; Fraenkel, Z; Frantz, J E; Franz, A; Frawley, A D; Fujiwara, K; Fukao, Y; Fusayasu, T; Gal, C; Garishvili, I; Glenn, A; Gong, H; Gong, X; Gonin, M; Goto, Y; Granier de Cassagnac, R; Grau, N; Greene, S V; Grim, G; Grosse Perdekamp, M; Gunji, T; Guo, L; Gustafsson, H-Å; Haggerty, J S; Hahn, K I; Hamagaki, H; Hamblen, J; Han, R; Hanks, J; Harper, C; Hashimoto, K; Haslum, E; Hayano, R; He, X; Heffner, M; Hemmick, T K; Hester, T; Hill, J C; Hohlmann, M; Hollis, R S; Holzmann, W; Homma, K; Hong, B; Horaguchi, T; Hori, Y; Hornback, D; Huang, S; Ichihara, T; Ichimiya, R; Iinuma, H; Ikeda, Y; Imai, K; Inaba, M; Iordanova, A; Isenhower, D; Ishihara, M; Issah, M; Ivanischev, D; Iwanaga, Y; Jacak, B V; Jia, J; Jiang, X; Jin, J; John, D; Johnson, B M; Jones, T; Joo, K S; Jouan, D; Jumper, D S; Kajihara, F; Kamin, J; Kaneti, S; Kang, B H; Kang, J H; Kang, J S; Kapustinsky, J; Karatsu, K; Kasai, M; Kawall, D; Kawashima, M; Kazantsev, A V; Kempel, T; Khanzadeev, A; Kijima, K M; Kikuchi, J; Kim, A; Kim, B I; Kim, D J; Kim, E-J; Kim, Y-J; Kim, Y K; Kinney, E; Kiss, A; Kistenev, E; Kleinjan, D; Kline, P; Kochenda, L; Komkov, B; Konno, M; Koster, J; Kotov, D; Král, A; Kravitz, A; Kunde, G J; Kurita, K; Kurosawa, M; Kwon, Y; Kyle, G S; Lacey, R; Lai, Y S; Lajoie, J G; Lebedev, A; Lee, D M; Lee, J; Lee, K B; Lee, K S; Lee, S H; Lee, S R; Leitch, M J; Leite, M A L; Li, X; Lichtenwalner, P; Liebing, P; Lim, S H; Linden Levy, L A; Liška, T; Liu, H; Liu, M X; Love, B; Lynch, D; Maguire, C F; Makdisi, Y I; Malik, M D; Manion, A; Manko, V I; Mannel, E; Mao, Y; Masui, H; Matathias, F; McCumber, M; McGaughey, P L; McGlinchey, D; McKinney, C; Means, N; Mendoza, M; Meredith, B; Miake, Y; Mibe, T; Mignerey, A C; Miki, K; Milov, A; Mitchell, J T; Miyachi, Y; Mohanty, A K; Moon, H J; Morino, Y; Morreale, A; Morrison, D P; Motschwiller, S; Moukhanova, T V; Murakami, T; Murata, J; Nagamiya, S; Nagle, J L; Naglis, M; Nagy, M I; Nakagawa, I; Nakamiya, Y; Nakamura, K R; Nakamura, T; Nakano, K; Nam, S; Newby, J; Nguyen, M; Nihashi, M; Nouicer, R; Nyanin, A S; Oakley, C; O'Brien, E; Oda, S X; Ogilvie, C A; Oka, M; Okada, K; Onuki, Y; Oskarsson, A; Ouchida, M; Ozawa, K; Pak, R; Pantuev, V; Papavassiliou, V; Park, B H; Park, I H; Park, S K; Park, W J; Pate, S F; Patel, L; Pei, H; Peng, J-C; Pereira, H; Peressounko, D Yu; Petti, R; Pinkenburg, C; Pisani, R P; Proissl, M; Purschke, M L; Qu, H; Rak, J; Ravinovich, I; Read, K F; Rembeczki, S; Reygers, K; Riabov, V; Riabov, Y; Richardson, E; Roach, D; Roche, G; Rolnick, S D; Rosati, M; Rosen, C A; Rosendahl, S S E; Ružička, P; Sahlmueller, B; Saito, N; Sakaguchi, T; Sakashita, K; Samsonov, V; Sano, S; Sarsour, M; Sato, T; Savastio, M; Sawada, S; Sedgwick, K; Seele, J; Seidl, R; Seto, R; Sharma, D; Shein, I; Shibata, T-A; Shigaki, K; Shim, H H; Shimomura, M; Shoji, K; Shukla, P; Sickles, A; Silva, C L; Silvermyr, D; Silvestre, C; Sim, K S; Singh, B K; Singh, C P; Singh, V; Slunečka, M; Sodre, T; Soltz, R A; Sondheim, W E; Sorensen, S P; Sourikova, I V; Stankus, P W; Stenlund, E; Stoll, S P; Sugitate, T; Sukhanov, A; Sun, J; Sziklai, J; Takagui, E M; Takahara, A; Taketani, A; Tanabe, R; Tanaka, Y; Taneja, S; Tanida, K; Tannenbaum, M J; Tarafdar, S; Taranenko, A; Tennant, E; Themann, H; Thomas, D; Thomas, T L; Togawa, M; Toia, A; Tomášek, L; Tomášek, M; Torii, H; Towell, R S; Tserruya, I; Tsuchimoto, Y; Utsunomiya, K; Vale, C; Valle, H; van Hecke, H W; Vazquez-Zambrano, E; Veicht, A; Velkovska, J; Vértesi, R; Virius, M; Vossen, A; Vrba, V; Vznuzdaev, E; Wang, X R; Watanabe, D; Watanabe, K; Watanabe, Y; Watanabe, Y S; Wei, F; Wei, R; Wessels, J; White, S N; Winter, D; Woody, C L; Wright, R M; Wysocki, M; Yamaguchi, Y L; Yamaura, K; Yang, R; Yanovich, A; Ying, J; Yokkaichi, S; Yoo, J S; You, Z; Young, G R; Younus, I; Yushmanov, I E; Zajc, W A; Zelenski, A; Zhou, S

2014-06-27

The PHENIX experiment has measured open heavy-flavor production via semileptonic decay over the transverse momentum range 1 < p(T) < 6  GeV/c at forward and backward rapidity (1.4 < |y| < 2.0) in d+Au and p + p collisions at √sNN = 200  GeV. In central d+Au collisions, relative to the yield in p + p collisions scaled by the number of binary nucleon-nucleon collisions, a suppression is observed at forward rapidity (in the d-going direction) and an enhancement at backward rapidity (in the Au-going direction). Predictions using nuclear-modified-parton-distribution functions, even with additional nuclear-p(T) broadening, cannot simultaneously reproduce the data at both rapidity ranges, which implies that these models are incomplete and suggests the possible importance of final-state interactions in the asymmetric d + Au collision system. These results can be used to probe cold-nuclear-matter effects, which may significantly affect heavy-quark production, in addition to helping constrain the magnitude of charmonia-breakup effects in nuclear matter.

Closing the wedge: Search strategies for extended Higgs sectors with heavy flavor final states

DOE PAGES

Gori, Stefania; Kim, Ian-Woo; Shah, Nausheen R.; ...

2016-04-29

We consider search strategies for an extended Higgs sector at the high-luminosity LHC14 utilizing multitop final states. In the framework of a two Higgs doublet model, the purely top final states (more » $$t\\bar{t}$$, 4t) are important channels for heavy Higgs bosons with masses in the wedge above 2m t and at low values of tanβ, while a 2b2t final state is most relevant at moderate values of tanβ. We find, in the $$t\\bar{t}$$ H channel, with H→$$t\\bar{t}$$, that both single and three lepton final states can provide statistically significant constraints at low values of tanβ for mA as high as ~750 GeV. When systematics on the $$t\\bar{t}$$ background are taken into account, however, the three lepton final state is more powerful, though the precise constraint depends fairly sensitively on lepton fake rates. We also find that neither 2b2t nor $$t\\bar{t}$$ final states provide constraints on additional heavy Higgs bosons with couplings to tops smaller than the top Yukawa due to expected systematic uncertainties in the tt background.« less

Gauge bosons and heavy quarks: Proceedings of Summer Institute on Particle Physics

DOE Office of Scientific and Technical Information (OSTI.GOV)

Hawthorne, J.F.

1991-01-01

This report contains papers on the following topics: Z decays and tests of the standard model; future possibilities for LEP; studies of the interactions of electroweak gauge bosons; top quark topics; the next linear collider; electroweak processes in hadron colliders; theoretical topics in B-physics; experimental aspects of B-physics; B-factory storage ring design; rare kaon decays; CP violation in K{sup 0} decays at CERN; recent K{sup 0} decay results from Fermilab E-731; results from LEP on heavy quark physics; review of recent results on heavy flavor production; weak matrix elements and the determination of the weak mixing angles; recent results frommore » CLEO I and a glance at CLEO II data; recent results from ARGUS; neutrino lepton physics with the CHARM 2 detector; recent results from the three TRISTAN experiments; baryon number violation at high energy in the standard model: fact or fiction New particle searches at LEP; review of QCD at LEP; electroweak interactions at LEP; recent results on W physics from the UA2 experiment at the CERN {rho}{bar {rho}} collider; B physics at CDF; and review of particle astrophysics.« less

Mrst '96: Current Ideas in Theoretical Physics - Proceedings of the Eighteenth Annual Montréal-Rochester-Syracuse-Toronto Meeting

NASA Astrophysics Data System (ADS)

O'Donnell, Patrick J.; Smith, Brian Hendee

1996-11-01

The Table of Contents for the full book PDF is as follows: * Preface * Roberto Mendel, An Appreciaton * The Infamous Coulomb Gauge * Renormalized Path Integral in Quantum Mechanics * New Analysis of the Divergence of Perturbation Theory * The Last of the Soluble Two Dimensional Field Theories? * Rb and Heavy Quark Mixing * Rb Problem: Loop Contributions and Supersymmetry * QCD Radiative Effects in Inclusive Hadronic B Decays * CP-Violating Dipole Moments of Quarks in the Kobayashi-Maskawa Model * Hints of Dynamical Symmetry Breaking? * Pi Pi Scattering in an Effective Chiral Lagrangian * Pion-Resonance Parameters from QCD Sum Rules * Higgs Theorem, Effective Action, and its Gauge Invariance * SUSY and the Decay H_2^0 to gg * Effective Higgs-to-Light Quark Coupling Induced by Heavy Quark Loops * Heavy Charged Lepton Production in Superstring Inspired E6 Models * The Elastic Properties of a Flat Crystalline Membrane * Gauge Dependence of Topological Observables in Chern-Simons Theory * Entanglement Entropy From Edge States * A Simple General Treatment of Flavor Oscillations * From Schrödinger to Maupertuis: Least Action Principles from Quantum Mechanics * The Matrix Method for Multi-Loop Feynman Integrals * Simplification in QCD and Electroweak Calculations * Programme * List of Participants

Inclusive Search for Supersymmetry Using Razor Variables in p p Collisions at s = 7 TeV

DOE Office of Scientific and Technical Information (OSTI.GOV)

Chatrchyan, S.; Khachatryan, V.; Sirunyan, A. M.

An inclusive search is presented for new heavy particle pairs produced inmore » $$\\sqrt{s}$$ = 7 TeV proton-proton collisions at the LHC using 4.7 +/- 0.1 inverse femtobarns of integrated luminosity. The selected events are analyzed in the 2D razor space of MR, an event-by-event indicator of the heavy particle mass scale, and R, a dimensionless variable related to the missing transverse energy. The third-generation sector is probed using the event heavy-flavor content. The search is sensitive to generic supersymmetry models with minimal assumptions about the superpartner decay chains. No excess is observed in the number of events beyond that predicted by the standard model. Exclusion limits are derived in the CMSSM framework as well as for simplified models. Within the CMSSM parameter space considered, gluino masses up to 800 GeV and squark masses up to 1.35 TeV are excluded at 95% confidence level depending on the model parameters. The direct production of pairs of stop or sbottom quarks is excluded for masses as high as 400 GeV.« less

ARS leptogenesis

NASA Astrophysics Data System (ADS)

Drewes, M.; Garbrecht, B.; Hernández, P.; Kekic, M.; Lopez-Pavon, J.; Racker, J.; Rius, N.; Salvado, J.; Teresi, D.

2018-02-01

We review the current status of the leptogenesis scenario originally proposed by Akhmedov, Rubakov and Smirnov (ARS). It takes place in the parametric regime where the right-handed neutrinos are at the electroweak scale or below and the CP-violating effects are induced by the coherent superposition of different right-handed mass eigenstates. Two main theoretical approaches to derive quantum kinetic equations, the Hamiltonian time evolution as well as the Closed-Time-Path technique are presented, and we discuss their relations. For scenarios with two right-handed neutrinos, we chart the viable parameter space. Both, a Bayesian analysis, that determines the most likely configurations for viable leptogenesis given different variants of flat priors, and a determination of the maximally allowed mixing between the light, mostly left-handed, and heavy, mostly right-handed, neutrino states are discussed. Rephasing invariants are shown to be a useful tool to classify and to understand various distinct contributions to ARS leptogenesis that can dominate in different parametric regimes. While these analyses are carried out for the parametric regime where initial asymmetries are generated predominantly from lepton-number conserving, but flavor violating effects, we also review the contributions from lepton-number violating operators and identify the regions of parameter space where these are relevant.

Measurements of $$\\sigma(V+D^{*})/\\sigma(V)$$ in $9.7$ fb$$^{-1}$$ at CDF Run II

DOE Office of Scientific and Technical Information (OSTI.GOV)

Matera, Keith

2014-01-01

The Standard Model of particle physics has been remarkably successful, but the non-perturbative features of quantum chromodynamics must be tested and modeled with data. There have been many such tests, focused primarily on the use of jet-based probes of heavy flavor (bottom and charm quark) production at hadron colliders. In this thesis, we propose and test a strategy for identifying heavy flavor in events containing a W or Z vector boson (a V boson); this technique probes a much lower energy regime than can be explored by jet-based methods. In a sample of W and Z events skimmed from 9.7more » fb -1 of high- pT electron and muon data from CDF Run II p p collisions at center of mass energy √s = 1:96 GeV , we identify charm by fully reconstructing D* (2010) → D 0(→ Kπ )π s decays at the track level. Using a binned fit of Δm=m(Kππ s) m(Kπ ) to count reconstructed D* candidates, we then unfold these raw counts with acceptance values derived from Monte Carlo, and present measurements of σ(W + D* )/ σ(W) and σ(Z + D* )/ σ(Z) in the W/Z leptonic decay channels. All measurements are found to be in agreement with the predictions of Pythia 6.2 (PDF set CTEQ5L). These results include the first measurement of W/Z + c production in events with zero jet objects at the Tevatron, and the first measurement of W/Z +c production with p T (c) < 15 GeV at the Tevatron.« less

An E-liquid Flavor Wheel: A Shared Vocabulary based on Systematically Reviewing E-liquid Flavor Classifications in Literature.

PubMed

Krüsemann, Erna Johanna Zegerina; Boesveldt, Sanne; de Graaf, Kees; Talhout, Reinskje

2018-05-18

E-liquids are available in a high variety of flavors. A systematic classification of e-liquid flavors is necessary to increase comparability of research results. In the food, alcohol and fragrance industry, flavors are classified using flavor wheels. We systematically reviewed literature on flavors related to e-cigarette use, to investigate how e-liquid flavors have been classified in research, and propose an e-liquid flavor wheel to classify e-liquids based on marketing descriptions. The search was conducted in May 2017 using PubMed and Embase databases. Keywords included terms associated with e-cigarettes, flavors, liking, learning, and wanting in articles. Results were independently screened and reviewed. Flavor categories used in the articles reviewed were extracted. Searches yielded 386 unique articles of which 28 were included. Forty-three main flavor categories were reported in these articles (e.g., tobacco, menthol, mint, fruit, bakery/dessert, alcohol, nuts, spice, candy, coffee/tea, beverages, chocolate, sweet flavors, vanilla, unflavored). Flavor classifications of e-liquids in literature showed similarities and differences across studies. Our proposed e-liquid flavor wheel contains 13 main categories and 90 subcategories, which summarize flavor categories from literature to find a shared vocabulary. For classification of e-liquids using our flavor wheel, marketing descriptions should be used. We have proposed a flavor wheel for classification of e-liquids. Further research is needed to test the flavor wheels' empirical value. Consistently classifying e-liquid flavors using our flavor wheel in research (e.g., experimental, marketing, or qualitative studies) minimizes interpretation differences and increases comparability of results. We reviewed e-liquid flavors and flavor categories used in research. A large variation in the naming of flavor categories was found and e-liquid flavors were not consistently classified. We developed an e-liquid flavor wheel and provided a guideline for systematic classification of e-liquids based on marketing descriptions. Our flavor wheel summarizes e-liquid flavors and categories used in literature in order to create a shared vocabulary. Applying our flavor wheel in research on e-liquids will improve data interpretation, increase comparability across studies, and support policy makers in developing rules for regulation of e-liquid flavors.

New Insights into Various Production Characteristics of Streptococcus thermophilus Strains

PubMed Central

Cui, Yanhua; Xu, Tingting; Qu, Xiaojun; Hu, Tong; Jiang, Xu; Zhao, Chunyu

2016-01-01

Streptococcus thermophilus is one of the most valuable homo-fermentative lactic acid bacteria, which, for a long time, has been widely used as a starter for the production of fermented dairy products. The key production characteristics of S. thermophilus, for example the production of extracellular polysaccharide, proteolytic enzymes and flavor substances as well as acidifying capacity etc., have an important effect on the quality of dairy products. The acidification capacity of the strains determines the manufacturing time and quality of dairy products. It depends on the sugar utilization ability of strains. The production of extracellular polysaccharide is beneficial for improving the texture of dairy products. Flavor substances increase the acceptability of dairy products. The proteolytic activity of the strain influences not only the absorption of the nitrogen source, but also the formation of flavor substances. Different strains have obvious differences in production characteristics via long-time evolution and adaptation to environment. Gaining new strains with novel and desirable characteristics is an important long-term goal for researchers and the fermenting industry. The understanding of the potential molecular mechanisms behind important characteristics of different strains will promote the screening and breeding of excellent strains. In this paper, key technological and functional properties of different S. thermophilus strains are discussed, including sugar metabolism, proteolytic system and amino acid metabolism, and polysaccharide and flavor substance biosynthesis. At the same time, diversity of genomes and plasmids of S. thermophilus are presented. Advances in research on key production characteristics and molecular levels of S. thermophilus will increase understanding of molecular mechanisms of different strains with different important characteristics, and improve the industrialization control level for fermented foods. PMID:27754312

Flavor changing neutral currents involving heavy quarks with four generations

NASA Astrophysics Data System (ADS)

Arhrib, Abdesslam; Hou, Wei-Shu

2006-07-01

We study various flavor changing neutral currents (FCNC) involving heavy quarks in the Standard Model (SM) with a sequential fourth generation. After imposing B→Xsγ, B→Xsl+l- and Z→bbar b constraints, we find Script B(Z→sbar b+bar sb) can be enhanced by an order of magnitude to 10-7, while t→cZ,cH decays can reach 10-6, which are orders of magnitude higher than three generation SM. However, these rates are still not observable for the near future. With the era of Large Hadron Collider approaching, we focus on FCNC decays involving fourth generation b' and t' quarks. We calculate the rates for loop induced FCNC decays b'→bZ, bH, bg, bγ, as well as t'→tZ, tH, tg, tγ. If |Vcb'| is of order |Vcb| simeq 0.04, tree level b'→cW decay would dominate, posing a challenge since b-tagging is less effective. For |Vcb'| << |Vcb|, b'→tW would tend to dominate, while b'→t'W* could also open for heavier b', leading to the possibility of quadruple-W signals via b'bar b'→bbar bW+W-W+W-. The FCNC b'→bZ,bH decays could still dominate if mb' is just above 200 GeV. For the case of t', in general t'→bW would be dominant, hence it behaves like a heavy top. For both b' and t', except for the intriguing light b' case, FCNC decays are typically in the 10-4-10-2 range, and are quite detectable at the LHC. For a possible future International Linear Collider, we find the associated production of FCNC e+e-→bbar s, tbar c are below sensitivity, while e+e-→b'bar b and t'bar t can be better probed. Tevatron Run-II can still probe the lighter b' or t' scenario. LHC would either discover the fourth generation and measure the FCNC rates, or rule out the fourth generation conclusively. If discovered, the ILC can study the b' or t' decay modes in detail.

Heavy-quark meson spectrum tests of the Oktay–Kronfeld action

DOE PAGES

Bailey, Jon A.; DeTar, Carleton; Jang, Yong -Chull; ...

2017-11-15

The Oktay-Kronfeld (OK) action extends the Fermilab improvement program for massive Wilson fermions to higher order in suitable power-counting schemes. It includes dimension-six and -seven operators necessary for matching to QCD through ordermore » $${\\mathrm{O}}(\\Lambda^3/m_Q^3)$$ in HQET power counting, for applications to heavy-light systems, and $${\\mathrm{O}}(v^6)$$ in NRQCD power counting, for applications to quarkonia. In the Symanzik power counting of lattice gauge theory near the continuum limit, the OK action includes all $${\\mathrm{O}}(a^2)$$ and some $${\\mathrm{O}}(a^3)$$ terms. To assess whether the theoretical improvement is realized in practice, we study combinations of heavy-strange and quarkonia masses and mass splittings, designed to isolate heavy-quark discretization effects. We find that, with one exception, the results obtained with the tree-level-matched OK action are significantly closer to the continuum limit than the results obtained with the Fermilab action. The exception is the hyperfine splitting of the bottom-strange system, for which our statistical errors are too large to draw a firm conclusion. Lastly, these studies are carried out with data generated with the tadpole-improved Fermilab and OK actions on 500 gauge configurations from one of MILC's $$a\\approx0.12$$~fm, $$N_f=2+1$$-flavor, asqtad-staggered ensembles.« less

Heavy-quark meson spectrum tests of the Oktay–Kronfeld action

DOE Office of Scientific and Technical Information (OSTI.GOV)

Bailey, Jon A.; DeTar, Carleton; Jang, Yong -Chull

The Oktay-Kronfeld (OK) action extends the Fermilab improvement program for massive Wilson fermions to higher order in suitable power-counting schemes. It includes dimension-six and -seven operators necessary for matching to QCD through ordermore » $${\\mathrm{O}}(\\Lambda^3/m_Q^3)$$ in HQET power counting, for applications to heavy-light systems, and $${\\mathrm{O}}(v^6)$$ in NRQCD power counting, for applications to quarkonia. In the Symanzik power counting of lattice gauge theory near the continuum limit, the OK action includes all $${\\mathrm{O}}(a^2)$$ and some $${\\mathrm{O}}(a^3)$$ terms. To assess whether the theoretical improvement is realized in practice, we study combinations of heavy-strange and quarkonia masses and mass splittings, designed to isolate heavy-quark discretization effects. We find that, with one exception, the results obtained with the tree-level-matched OK action are significantly closer to the continuum limit than the results obtained with the Fermilab action. The exception is the hyperfine splitting of the bottom-strange system, for which our statistical errors are too large to draw a firm conclusion. Lastly, these studies are carried out with data generated with the tadpole-improved Fermilab and OK actions on 500 gauge configurations from one of MILC's $$a\\approx0.12$$~fm, $$N_f=2+1$$-flavor, asqtad-staggered ensembles.« less

Determination of Heavy Metals Concentration in Traditional Herbs Commonly Consumed in the United Arab Emirates

PubMed Central

Dghaim, Rania; Al Khatib, Safa; Rasool, Husna; Ali Khan, Munawwar

2015-01-01

Herbs are extensively consumed in the United Arab Emirates for their flavoring and medicinal properties. This study aimed at determining the concentration of heavy metals in selected traditional herbs consumed in the United Arab Emirates (UAE). A total of 81 samples of seven herbs, parsley (Petroselinum crispum), basil (Ocimum basilicum), sage (Salvia officinalis), oregano (Origanum vulgare), mint (Mentha spicata), thyme (Thymus vulgaris), and chamomile (Matricaria chamomilla), were purchased from the local market in Dubai and analyzed for their cadmium, lead, copper, iron, and zinc contents. Microwave-assisted digestion was applied for the dissolution of the samples and heavy metals concentration was determined using Atomic Absorption Spectrometry (AAS). Metals were found to be present in varied concentrations in the herb samples. The concentration ranges were found as follows: less than 0.1–1.11 mg·kg−1 for cadmium, less than 1.0–23.52 mg·kg−1 for lead, 1.44–156.24 mg·kg−1 for copper, 12.65–146.67 mg·kg−1 for zinc, and 81.25–1101.22 mg·kg−1 for iron. The findings of the study suggest that most of the analyzed herbs contained unsafe levels of heavy metals that exceeded the World Health Organization (WHO) permissible limits (PL). PMID:26000023

DOE Office of Scientific and Technical Information (OSTI.GOV)

OBRIEN,E.; BASYE, A.; ISENHOWER, D.

This document is a Conceptual Design Report for a fast muon trigger for the PHENIX experiment that will enable the study of flavor separated quark and anti-quark spin polarizations in the proton. A powerful way of measuring these polarizations is via single spin asymmetries for W boson production in polarized proton-proton reactions. The measurement is done by tagging W{sup +} and W{sup -} via their decay into high transverse momentum leptons in the forward directions. The PHENIX experiment is capable of measuring high momentum muons at forward rapidity, but the current online trigger does not have sufficient rejection to samplemore » the rare leptons fromW decay at the highest luminosities at the Relativistic Heavy Ion Collider (RHIC). This Report details the goals, design, R&D, and schedule for building new detectors and trigger electronics to use the full RHIC luminosity to make this critical measurement. The idea for W boson measurements in polarized proton-proton collisions at RHIC was first suggested by Jacques Soffer and Claude Bourrely in 1995. This prompted the RIKEN institute in Japan to supply funds to build a second muon arm for PHENIX (south muon arm). The existence of both a north and south muon arm makes it possible to utilize a Z{sup 0} sample to study and control systematic uncertainties which arise in the reconstruction of high momentum muons. This document has its origins in recommendations made by a NSAC Subcommittee that reviewed the U.S. Heavy Ion Physics Program in June 2004. Part of their Recommendation 1 was to 'Invest in near-term detector upgrades of the two large experiments, PHENIX and STAR'. In Recommendation 2 the subcommittee stated '- detector improvements proceed at a rate that allows a timely determination of the flavor dependence of the quark-antiquark sea polarization through W-asymmetry measurements' as we are proposing here. On September 13, 2004 DOE requested from BNL a report articulating a research plan for the RHIC spin physics program. The document was submitted to DOE on January 31, 2005. It pointed out that one of three top priorities for the program lies in the clean and elegant measurement of the quark and anti-quark polarizations sorted by quark flavor through the parity-violating production of W bosons.« less

Brand-specific consumption of flavored alcoholic beverages among underage youth in the United States.

PubMed

Fortunato, Erin K; Siegel, Michael; Ramirez, Rebecca L; Ross, Craig; DeJong, William; Albers, Alison B; Jernigan, David H

2014-01-01

Although several studies have identified flavored alcoholic beverages (FABs) as being popular among underage drinkers, no previous study has ascertained the prevalence of brand-specific FAB consumption among a national sample of underage youth. To ascertain the brand-specific consumption prevalence and consumption share of FABs among a national sample of underage drinkers in the United States. In 2012, we conducted an online, self-administered survey of a national sample of 1031 underage drinkers, ages 13-20 years, to determine the prevalence of past 30-day consumption for each of 898 alcoholic beverage brands, including 62 FABs, and each brand's youth consumption share, based on the estimated total number of standard drinks consumed. There were three brand-specific outcome measures: prevalence of consumption, prevalence of consumption during heavy episodic drinking, and consumption share, defined as the percentage of the total drinks consumed by all respondents combined that was attributable to a particular brand. The FAB brands with the highest prevalence of past 30-day consumption were Smirnoff malt beverages, 17.7%; Mike's, 10.8%; Bacardi malt beverages, 8.0%; and Four Loko/Four MaXed, 6.1%. Just five brands accounted for almost half (49.1%) of the total consumption share by volume within the FAB category. Flavored alcoholic beverages are highly popular among underage drinkers, and the FAB brand preferences of this group are highly concentrated among a small number of brands. To decrease the consumption of FABs by underage youth, all states should reclassify these beverages as distilled spirits rather than beer.

Long-Term Alcohol Drinking Reduces the Efficacy of Forced Abstinence and Conditioned Taste Aversion in Crossed High-Alcohol-Preferring Mice.

PubMed

O'Tousa, David S; Grahame, Nicholas J

2016-07-01

Negative outcomes of alcoholism are progressively more severe as the duration of problem of alcohol use increases. Additionally, alcoholics demonstrate tendencies to neglect negative consequences associated with drinking and/or to choose to drink in the immediate presence of warning factors against drinking. The recently derived crossed high-alcohol-preferring (cHAP) mice, which volitionally drink to heavier intoxication (as assessed by blood ethanol [EtOH] concentration) than other alcohol-preferring populations, as well as spontaneously escalating their intake, may be a candidate to explore mechanisms underlying long-term excessive drinking. Here, we hypothesized that an extended drinking history would reduce the ability of 2 manipulations (forced abstinence [FA] and conditioned taste aversion [CTA]) to attenuate drinking. Experiment 1 examined differences between groups drinking for either 14 or 35 days, half of each subjected to 7 days of FA and half not, to characterize the potential changes in postabstinence drinking resulting from an extended drinking history. Experiment 2 used a CTA procedure to assess stimulus specificity of the ability of an aversive flavorant to decrease alcohol consumption. Experiment 3 used this taste aversion procedure to assess differences among groups drinking for 1, 14, or 35 days in their propensity to overcome this aversion when the flavorant was mixed with either EtOH or water. Experiment 1 demonstrated that although FA decreased alcohol consumption in mice with a 14-day drinking history, it failed to do so in mice drinking alcohol for 35 days. Experiment 2 showed that the addition of a flavorant only suppressed alcohol drinking if an aversion to the flavorant was previously established. Experiment 3 demonstrated that an extended drinking history expedited extinction of suppressed alcohol intake caused by a conditioned aversive flavor. These data show that a history of long-term drinking in cHAP mice attenuates the efficacy of interventions that normally reduce drinking. Analogous to alcoholics who may encounter difficulties in limiting their intake, cHAP mice with long drinking histories are relatively insensitive to both abstinence and signals of harmful consequences. We propose that the cHAP line may be a valid model for adaptations that occur following the extended heavy alcohol drinking. Copyright © 2016 by the Research Society on Alcoholism.

The eightfold way model, the SU(3)-flavor model and the medium-strong interaction

NASA Astrophysics Data System (ADS)

Abbas, Syed Afsar

2015-04-01

Lack of any baryon number in the eightfold way model, and its intrinsic presence in the SU(3)-flavor model, has been a puzzle since the genesis of these models in 1961-1964. First we show that the conventional popular understanding of this puzzle is actually fundamentally wrong, and hence the problem being so old, begs urgently for resolution. In this paper we show that the issue is linked to the way that the adjoint representation is defined mathematically for a Lie algebra, and how it manifests itself as a physical representation. This forces us to distinguish between the global and the local charges and between the microscopic and the macroscopic models. As a bonus, a consistent understanding of the hitherto mysterious medium-strong interaction is achieved. We also gain a new perspective on how confinement arises in quantum chromodynamics.

Exploratory study of possible resonances in heavy meson - heavy baryon coupled-channel interactions

NASA Astrophysics Data System (ADS)

Shen, Chao-Wei; Rönchen, Deborah; Meißner, Ulf-G.; Zou, Bing-Song

2018-01-01

We use a unitary coupled-channel model to study the \\bar{{{D}}}{{{Λ }}}{{c}}-\\bar{{{D}}}{{{Σ }}}{{c}} interactions. In our calculation, SU(3) flavor symmetry is applied to determine the coupling constants. Several resonant and bound states with different spin and parity are dynamically generated in the mass range of the recently observed pentaquarks. The approach is also extended to the hidden beauty sector to study the {{B}}{{{Λ }}}{{b}}-{{B}}{{{Σ }}}{{b}} interactions. As the b-quark mass is heavier than the c-quark mass, there are more resonances observed for the {{B}}{{{Λ }}}{{b}}-{{B}}{{{Σ }}}{{b}} interactions and they are more tightly bound. Supported by DFG and NSFC through funds provided to the Sino-German CRC 110 “Symmetry and the Emergence of Structure in QCD” (NSFC 11621131001, DFG TR110), as well as an NSFC fund (11647601). The work of UGM was also supported by the CAS President’s International Fellowship Initiative (PIFI) (2017VMA0025)

Fundamental dynamics: Past, present and the future — like CP violation and EDMs

NASA Astrophysics Data System (ADS)

Bigi, Ikaros I.

2015-04-01

Working with Kolya Uraltsev was a real 'marvel' for me in general, but in particular about CP and T violation, QCD and its impact on transitions in heavy flavor hadrons and EDMs. The goal was — and still is — to define fundamental parameters for dynamics, how to measure them and compare SM forces with New Dynamics using the best tools including our brains. The correlations of them with accurate data were crucial for Kolya. Here is a review of CP asymmetries in B, D and τ decays, the impact of perturbative and non-perturbative QCD, about EDMs till 2013 — and for the future.

Neutrino assisted GUT baryogenesis revisited

NASA Astrophysics Data System (ADS)

Huang, Wei-Chih; Päs, Heinrich; Zeißner, Sinan

2018-03-01

Many grand unified theory (GUT) models conserve the difference between the baryon and lepton number, B -L . These models can create baryon and lepton asymmetries from heavy Higgs or gauge boson decays with B +L ≠0 but with B -L =0 . Since the sphaleron processes violate B +L , such GUT-generated asymmetries will finally be washed out completely, making GUT baryogenesis scenarios incapable of reproducing the observed baryon asymmetry of the Universe. In this work, we revisit the idea to revive GUT baryogenesis, proposed by Fukugita and Yanagida, where right-handed neutrinos erase the lepton asymmetry before the sphaleron processes can significantly wash out the original B +L asymmetry, and in this way one can prevent a total washout of the initial baryon asymmetry. By solving the Boltzmann equations numerically for baryon and lepton asymmetries in a simplified 1 +1 flavor scenario, we can confirm the results of the original work. We further generalize the analysis to a more realistic scenario of three active and two right-handed neutrinos to highlight flavor effects of the right-handed neutrinos. Large regions in the parameter space of the Yukawa coupling and the right-handed neutrino mass featuring successful baryogenesis are identified.

Unlocking opportunities in food design for infants, children, and the elderly: Understanding milestones in chewing and swallowing across the lifespan for new innovations.

PubMed

Cichero, Julie A Y

2017-08-01

Intake of a variety of foods increases the likelihood of good general health. From as early as life in utero, humans are exposed to flavor. Further flavor imprinting occurs via breast milk, increasing the likelihood of acceptance of a variety flavors when solids are introduced. While first foods need to be smooth and runny, experience managing soft lumps is required for rudimentary development of chewing skills. Texture experiences are critical to providing building blocks for food acceptance and gradual increase in the range of food textures eaten. Persistence in offering flavors and textures on multiple occasions increases the likelihood of acceptance of new foods. Opportunities exist in novel food texture use and flavor bridging to improve food variety in children. During adulthood lifestyle changes impact on chewing and gastrointestinal efficiency affecting the variety of food consumed. Foods that are moist, and encourage the consumer to slow down and savor food may reduce diseases affecting the esophagus. The aging process sees an increase in medication use with an impact on reduction in saliva flow. Further, physiologic changes in taste and olfaction that occur with aging may see elders benefit from novel food design that utilizes the intact trigeminal system. New food design opportunities exist in the areas of carbonation, dissolvable solids, microencapsulation of flavor volatiles or pressurized carbon dioxide granules. The use of standardized nomenclature for food labeling, description, and measurement methods such as that used by the International Dysphagia Diet Standardisation Initiative is advocated to accelerate food oral processing research. The human feeding, chewing, and swallowing mechanism adapts and changes over the life span. There are opportunities to influence flavor development from as early as life in utero, and through milk feeds. Infants also need exposure to soft lumps to develop rudimentary chewing skills that lay the foundation for mature chewing. Melt-in-the-mouth textures and familiar flavors can help children to bridge to new food and diminish development of picky eating. Similar textures can also be used for the elderly particularly if used with food flavors and compounds that excite the trigeminal system to promote increased food variety. Adults taking medication with dry mouth side effects benefit from moist foods. Special populations, such as those with swallowing difficulties, may benefit from use of micro encapsulated compounds that trigger the trigeminal pathway. Introduction of a food texture labeling system is advocated. © 2016 Wiley Periodicals, Inc.

The science and complexity of bitter taste.

PubMed

Drewnowski, A

2001-06-01

Food choices and eating habits are largely influenced by how foods taste. Without being the dominant taste sensation, bitter taste contributes to the complexity and enjoyment of beverages and foods. Compounds that are perceived as bitter do not share a similar chemical structure. In addition to peptides and salts, bitter compounds in foods may include plant-derived phenols and polyphenols, flavonoids, catechins, and caffeine. Recent studies have shown that humans possess a multitude of bitter taste receptors and that the transduction of bitter taste may differ between one compound and another. Studies of mixture interactions suggest further that bitter compounds suppress or enhance sweet and sour tastes and interact with volatile flavor molecules. Caffeine, a natural ingredient of tea, coffee, and chocolate, has a unique flavor profile. Used as a flavoring agent, it enhances the sensory appeal of beverages. Research developments on the genetics and perception of bitter taste add to our understanding of the role of bitterness in relation to food preference.

Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor.

PubMed

Wu, Qun; Chen, Liangqiang; Xu, Yan

2013-09-02

Yeasts are the most important group of microorganisms contributing to liquor quality in the solid-state fermentation process of Chinese Maotai-flavor liquor. There occurred a complex yeast community structure during this process, including stages of Daqu (the starter) making, stacking fermentation on the ground and liquor fermentation in the pits. In the Daqu making stage, few yeast strains accumulated. However, the stacking fermentation stage accumulated nine yeast species with different physio-biochemical characteristics. But only four species kept dominant until liquor fermentation, which were Zygosaccharomyces bailii, Saccharomyces cerevisiae, Pichia membranifaciens, and Schizosaccharomyces pombe, implying their important functions in liquor making. The four species tended to inhabit in different locations of the stack and pits during stacking and liquor fermentation, due to the condition heterogeneity of the solid-state fermentation, including the different fermentation temperature profiles and oxygen density in different locations. Moreover, yeast population was much larger in the upper layer than that in the middle and bottom layers in liquor fermentation, which was in accordance with the profile of reducing sugar consumption and ethanol production. This was a systematical investigation of yeast community structure dynamics in the Maotai-flavor liquor fermentation process. It would be of help to understand the fermentative mechanism in solid-state fermentation for Maotai-flavor liquor. © 2013.

Knowledge about food classification systems and value attributes provides insight for understanding complementary food choices in Mexican working mothers.

PubMed

Rodriguez-Oliveros, Maria Guadalupe; Bisogni, Carole A; Frongillo, Edward A

2014-12-01

Knowledge about mothers' perceptions of food classification and values about complementary feeding is necessary for designing educational and food supply interventions targeted to young children. To determine classification, attributes, and consumption/preparation routines of key complementary foods, 44 mothers of children < 2 y of age in 14 manufacturing businesses were studied. Using 31 key foods, we conducted free-listings, pile-sort, and food attributes exercises. Hierarchical clustering showed that mothers identified nine classes of key foods, including milk derivatives, complements, junk food, infant products, chicken parts, and other meats. From multidimensional scaling, mothers used three primary classification systems: food groups, food introduction stages, and food processing. Secondary classification systems were healthy-junk, heavy-light, hot-cold, good-bad fat, and main dish-complement. Child health and nutrition, particularly vitamin content, were salient attributes. Fruits and vegetables were preferred for initiating complementary feeding on the second month of age. Consumption of guava, mango, and legumes, however, was associated with digestive problems (empacho). Red meats were viewed as cold-type, heavy, and hard, not suitable for young children, but right for toddlers. Chicken liver was considered nutritious but dirty and bitter. Egg and fish were viewed as a vitamin source but potentially allergenic. Mothers valued vitamin content, flavor, and convenience of processed foods, but some were suspicious about expiration date, chemical and excessive sugar content and overall safety of these foods. Mothers' perceptions and values may differ from those of nutritionists and program designers, and should be addressed when promoting opportune introduction of complementary foods in social programs. Copyright © 2014 Elsevier Ltd. All rights reserved.

Supersymmetry: Compactification, flavor, and dualities

NASA Astrophysics Data System (ADS)

Heidenreich, Benjamin Jones

We describe several new research directions in the area of supersymmetry. In the context of low-energy supersymmetry, we show that the assumption of R-parity can be replaced with the minimal flavor violation hypothesis, solving the issue of nucleon decay and the new physics flavor problem in one stroke. The assumption of minimal flavor violation uniquely fixes the form of the baryon number violating vertex, leading to testable predictions. The NLSP is unstable, and decays promptly to jets, evading stringent bounds on vanilla supersymmetry from LHC searches, whereas the gravitino is long-lived, and can be a dark matter component. In the case of a sbottom LSP, neutral mesinos can form and undergo oscillations before decaying, leading to same sign tops, and allowing us to place constraints on the model in this case. We show that this well-motivated phenomenology can be naturally explained by spontaneously breaking a gauged flavor symmetry at a high scale in the presence of additional vector-like quarks, leading to mass mixings which simultaneously generate the flavor structure of the baryon-number violating vertex and the Standard Model Yukawa couplings, explaining their minimal flavor violating structure. We construct a model which is robust against Planck suppressed corrections and which also solves the mu problem. In the context of flux compactifications, we begin a study of the local geometry near a stack of D7 branes supporting a gaugino condensate, an integral component of the KKLT scenario for Kahler moduli stabilization. We obtain an exact solution for the geometry in a certain limit using reasonable assumptions about symmetries, and argue that this solution exhibits BPS domain walls, as expected from field theory arguments. We also begin a larger program of understanding general supersymmetric compactifications of type IIB string theory, reformulating previous results in an SL(2, R ) covariant fashion. Finally, we present extensive evidence for a new class of N = 1 gauge theory dualities relating different world-volume gauge theories of D3 branes probing an orientifold singularity. We argue that these dualities originate from the S-duality of type IIB string theory, much like electromagnetic dualities of N = 4 gauge theories.

[Inheritance on and innovation of traditional Chinese medicine (TCM) flavor theory and TCM flavor standardization principle flavor theory in Compendium of Materia Medica].

PubMed

Zhang, Wei; Zhang, Rui-xian; Li, Jian

2015-12-01

All previous literatures about Chinese herbal medicines show distinctive traditional Chinese medicine (TCM) flavors. Compendium of Materia Medica is an influential book in TCM history. The TCM flavor theory and flavor standardization principle in this book has important significance for modern TCM flavor standardization. Compendium of Materia Medica pays attention to the flavor theory, explain the relations between the flavor of medicine and its therapeutic effects by means of Neo-Confucianism of the Song and Ming Dynasties. However,the book has not reflected and further developed the systemic theory, which originated in the Jin and Yuan dynasty. In Compendium of Materia Medica , flavor are standardized just by tasting medicines, instead of deducing flavors. Therefore, medicine tasting should be adopted as the major method to standardize the flavor of medicine.

Color of low-fat cheese influences flavor perception and consumer liking.

PubMed

Wadhwani, R; McMahon, D J

2012-05-01

The present study examines the effect of color on low-fat cheese flavor perception and consumer acceptability. To understand the flavor preferences of the consumer population participating in the sensory testing, 4 brands of retail full-fat Cheddar cheeses labeled as mild, medium, or sharp were obtained. These cheeses were evaluated by a trained descriptive panel to generate a flavor profile for each cheese and then by consumer sensory panels. Overall and color liking were measured using a 9-point hedonic scale, and flavor, chewiness, level of sharpness measured using a 5-point just-about-right (JAR) scale (with 1 being not enough, 3 being just about right, and 5 being too much of the attribute). Subsequently, 9 low-fat Cheddar cheeses were manufactured using 3 levels of annatto (0, 7.34, and 22 g/100 kg) and 3 levels of titanium dioxide (0, 7.67, and 40 g/100 kg) using a randomized block design in duplicate. Cheeses were then evaluated by descriptive and consumer sensory panels. Each consumer testing consisted of 120 panelists who were mainly 18 to 35 yr of age (>90% of total populace) with >60% being frequent cheese consumers. Overall liking preference of the consumer group was for mild to medium cheese. Using the JAR scale, the medium cheeses were considered closest to JAR with a mean score of 3.0, compared with 2.4 for mild cheese and 3.6 for sharp cheese. Among low-fat cheeses, color was shown to be important with consumer liking being negatively influenced when the cheese appearance was too translucent (especially when normal levels of annatto were used) or too white. Matching the level of titanium dioxide with the annatto level gave the highest liking scores and flavor perception closest to JAR. This study established a significant effect of color on overall liking of low-fat versions of Cheddar cheese. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Trends in Sales of Flavored and Menthol Tobacco Products in the United States During 2011-2015.

PubMed

Kuiper, Nicole M; Gammon, Doris; Loomis, Brett; Falvey, Kyle; Wang, Teresa W; King, Brian A; Rogers, Todd

2018-05-03

Flavors can mask the harshness of tobacco and make it appealing to young people. This study assessed flavored and menthol tobacco product sales at the national and state levels. Universal Product Code tobacco sales data collected by Nielsen were combined for convenience stores and all-outlets-combined during October 22, 2011-January 9, 2016. Products were characterized as flavored, menthol, or non-flavored/non-menthol. Total unit sales, and the proportion of flavored and menthol unit sales, were assessed nationally and by state for seven tobacco products. Joinpoint regression was used to assess trends in average monthly percentage change. Nationally, the proportion of flavored and menthol sales in 2015 was as follows: cigarettes (32.5% menthol), large cigars (26.1% flavored), cigarillos (47.5% flavored, 0.2% menthol), little cigars (21.8% flavored, 19.4% menthol), chewing tobacco (1.4% flavored, 0.7% menthol), moist snuff (3.0% flavored, 57.0% menthol), and snus (88.5% menthol). From 2011 to 2015, sales increased for flavored cigarillos and chewing tobacco, as well as for menthol cigarettes, little cigars, moist snuff, and snus. Sales decreased for flavored large cigars, moist snuff, and snus, and for menthol chewing tobacco. State-level variations were observed by product; for example, flavored little cigar sales ranged from 4.4% (Maine) to 69.3% (Utah) and flavored cigarillo sales ranged from 26.6% (Maine) to 63.0% (Maryland). Menthol and flavored sales have increased since 2011, particularly for the products with the highest number of units sold, and significant state variation exists. Efforts to restrict flavored tobacco product sales could reduce overall U.S. tobacco consumption. Flavors in tobacco products can mask the harshness of tobacco and make these products more appealing to young people. This is the first study to assess national and state-level trends in flavored and menthol tobacco product sales. These findings underscore the importance of population-based interventions to address flavored tobacco product use at the national, state, and local levels. Additionally, further monitoring of flavored and menthol tobacco product sales can inform potential future regulatory efforts at the national, state, and local levels.

Perceptions and Experiences with Flavored Non-Menthol Tobacco Products: A Systematic Review of Qualitative Studies

PubMed Central

Kowitt, Sarah D.; Meernik, Clare; Baker, Hannah M.; Osman, Amira; Huang, Li-Ling; Goldstein, Adam O.

2017-01-01

Although a few countries have banned flavored cigarettes (except menthol), flavors in most tobacco products remain unregulated across the globe. We conducted a systematic review of qualitative studies examining perceptions of and experiences with flavored non-menthol tobacco products. Of 20 studies on flavored tobacco products included in our qualitative systematic review, 10 examined hookah, six examined e-cigarettes, two examined little cigars and cigarillos (LCCs), and three examined other tobacco products, including cigarettes. The majority of studies, regardless of product type, reported positive perceptions of flavored tobacco products, particularly among young adults and adolescents. In six studies that assessed perceptions of harm (including hookah, LCCs, and other flavored tobacco products), participants believed flavored tobacco products to be less harmful than cigarettes. In studies that examined the role of flavors in experimentation and/or initiation (including three studies on e-cigarettes, one hookah study and one LCC study), participants mentioned flavors as specifically leading to their experimentation and/or initiation of flavored tobacco products. Given that many countries have not yet banned flavors in tobacco products, these findings add to existing research on why individuals use flavored tobacco products and how they perceive harm in flavored tobacco products, providing further support for banning non-menthol flavors in most tobacco products. PMID:28333107

Perceptions and Experiences with Flavored Non-Menthol Tobacco Products: A Systematic Review of Qualitative Studies.

PubMed

Kowitt, Sarah D; Meernik, Clare; Baker, Hannah M; Osman, Amira; Huang, Li-Ling; Goldstein, Adam O

2017-03-23

Although a few countries have banned flavored cigarettes (except menthol), flavors in most tobacco products remain unregulated across the globe. We conducted a systematic review of qualitative studies examining perceptions of and experiences with flavored non-menthol tobacco products. Of 20 studies on flavored tobacco products included in our qualitative systematic review, 10 examined hookah, six examined e-cigarettes, two examined little cigars and cigarillos (LCCs), and three examined other tobacco products, including cigarettes. The majority of studies, regardless of product type, reported positive perceptions of flavored tobacco products, particularly among young adults and adolescents. In six studies that assessed perceptions of harm (including hookah, LCCs, and other flavored tobacco products), participants believed flavored tobacco products to be less harmful than cigarettes. In studies that examined the role of flavors in experimentation and/or initiation (including three studies on e-cigarettes, one hookah study and one LCC study), participants mentioned flavors as specifically leading to their experimentation and/or initiation of flavored tobacco products. Given that many countries have not yet banned flavors in tobacco products, these findings add to existing research on why individuals use flavored tobacco products and how they perceive harm in flavored tobacco products, providing further support for banning non-menthol flavors in most tobacco products.

Preferences and Perceptions of Flavored Hookah Tobacco among US Women.

PubMed

Scott-Sheldon, Lori A J; Stroud, Laura R

2018-05-01

We assessed preferences, perceptions, and intentions to use flavored waterpipe (hookah) tobacco (HT) among women of reproductive age in the United States. A convenience sample of women 18-44 years of age (N = 238; mean age = 28; 74% white) were recruited via Amazon Mechanical Turk to complete a survey assessing preferences, perceptions, and intentions to use flavored HT. Of the women who had ever used hookah (62%), most (82%) used hookah sweetened with fruit flavors. Preferences for hookah flavors were statistically different between flavors such that women overall preferred sweet flavors (fruits, candy or other sweets, chocolate) versus other flavors (menthol/mint, clove/spice, alcohol, other beverages, tobacco/unflavored). Perceptions of general or pregnancy-related harmfulness did not differ between flavors. Sweet flavors (fruits, candy or other sweets, chocolate) were perceived to be less harsh than tobacco/unflavored hookah among women who had ever used hookah. Flavor preferences (but not perceptions of harmfulness or harshness) predicted intentions to use flavored HT in the future. Sweet flavored tobacco is preferred and used by reproductive-age women. Prohibiting flavorings in HT will likely lessen the appeal of smoking hookah to protect the health of women and children.

Detection and quantitative determination of heavy metals in electronic cigarette refill liquids using Total Reflection X-ray Fluorescence Spectrometry.

PubMed

Kamilari, Eleni; Farsalinos, Konstantinos; Poulas, Konstantinos; Kontoyannis, Christos G; Orkoula, Malvina G

2018-06-01

Electronic cigarettes are considered healthier alternatives to conventional cigarettes containing tobacco. They produce vapor through heating of the refill liquids (e-liquids) which consist of propylene glycol, vegetable glycerin, nicotine (in various concentrations), water and flavoring agents. Heavy metals may enter the refill liquid during the production, posing a risk for consumer's health due to their toxicity. The objective of the present study was the development of a methodology for the detection and quantitative analysis of cadmium (Cd), lead (Pb), nickel (Ni), copper (Cu), arsenic (As) and chromium (Cr), employing Total Reflection X-Ray Fluorescence Spectroscopy (TXRF) as an alternative technique to ICP-MS or ICP-OES commonly used for this type of analysis. TXRF was chosen due to its advantages, which include short analysis time, promptness, simultaneous multi-element analysis capability and minimum sample preparation, low purchase and operational cost. The proposed methodology was applied to a large number of electronic cigarette liquids commercially available, as well as their constituents, in order to evaluate their safety. TXRF may be a valuable tool for probing heavy metals in electronic cigarette refill liquids to serve for the protection of human health. Copyright © 2018 Elsevier Ltd. All rights reserved.

Providing information about a flavor to preschoolers: effects on liking and memory for having tasted it.

PubMed

Lumeng, Julie C; Cardinal, Tiffany M

2007-07-01

This study sought to determine if providing affectively positive information about a flavor to preschool-aged children during tasting will increase recognition of and liking for the flavor and if the recognition and liking are associated. Forty-six 3- to 6-year-old children tasted 10 flavors: 5 presented with affectively positive information and 5 without. The 10 flavors were then presented again interspersed with 10 distracter flavors. Children reported whether they had tasted the flavor previously and provided hedonic ratings for each flavor. Children's ability to remember having tasted a flavor was greater when the flavor was presented with affectively positive information than without in children throughout the age range of 3-6 years. In children younger than 4.5 years, the provision of information had no effect on hedonic rating, whereas in older children, the provision of information was associated with greater hedonic ratings. We conclude that providing affectively positive information to children about a flavor can increase their ability to recognize the flavor as previously tasted and increases hedonic rating of the flavor in children older than 4.5 years.

Trends in Sales of Flavored and Menthol Tobacco Products in the United States during 2011–2015

PubMed Central

Kuiper, Nicole M; Gammon, Doris; Loomis, Brett; Falvey, Kyle; Wang, Teresa W.; King, Brian A.; Rogers, Todd

2017-01-01

Introduction Flavors can mask the harshness of tobacco and make it appealing to young people. This study assessed flavored and menthol tobacco product sales at the national and state levels. Methods Universal Product Code (UPC) tobacco sales data collected by Nielsen were combined for convenience stores and all-outlets-combined during October 22, 2011–January 9, 2016. Products were characterized as flavored, menthol, or non-flavored/non-menthol. Total unit sales, and the proportion of flavored and menthol unit sales, were assessed nationally and by state for seven tobacco products. Joinpoint Regression was used to assess trends in average monthly percentage change. Results Nationally, the proportion of flavored and menthol sales in 2015 was as follows: cigarettes (32.5% menthol), large cigars (26.1% flavored), cigarillos (47.5% flavored, 0.2% menthol), little cigars (21.8% flavored, 19.4% menthol), chewing tobacco (1.4% flavored, 0.7% menthol), moist snuff (3.0% flavored, 57.0% menthol), and snus (88.5% menthol). From 2011-2015, sales increased for flavored cigarillos and chewing tobacco, as well as for menthol cigarettes, little cigars, moist snuff and snus. Sales decreased for flavored large cigars, moist snuff and snus, and for menthol chewing tobacco. State-level variations were observed by product; for example, flavored little cigar sales ranged from 4.4% (Maine) to 69.3% (Utah) and flavored cigarillo sales ranged from 26.6% (Maine) to 63.0% (Maryland). Conclusions Menthol and flavored sales have increased since 2011, particularly for the products with the highest number of units sold, and significant state variation exists. Efforts to restrict flavored tobacco product sales could reduce overall U.S. tobacco consumption. PMID:28575408

Jet substructure shedding light on heavy Majorana neutrinos at the LHC

NASA Astrophysics Data System (ADS)

Das, Arindam; Konar, Partha; Thalapillil, Arun

2018-02-01

The existence of tiny neutrino masses and flavor mixings can be explained naturally in various seesaw models, many of which typically having additional Majorana type SM gauge singlet right handed neutrinos ( N). If they are at around the electroweak scale and furnished with sizable mixings with light active neutrinos, they can be produced at high energy colliders, such as the Large Hadron Collider (LHC). A characteristic signature would be same sign lepton pairs, violating lepton number, together with light jets — pp → Nℓ ± , N → ℓ ± W ∓ , W ∓ → jj. We propose a new search strategy utilising jet substructure techniques, observing that for a heavy right handed neutrino mass M N much above M W ±, the two jets coming out of the boosted W ± may be interpreted as a single fat-jet ( J). Hence, the distinguishing signal topology will be ℓ ± ℓ ± J . Performing a comprehensive study of the different signal regions along with complete background analysis, in tandem with detector level simulations, we compute statistical significance limits. We find that heavy neutrinos can be explored effectively for mass ranges 300 GeV ≤ M N ≤ 800 GeV and different light-heavy neutrino mixing | V μN |2. At the 13 TeV LHC with 3000 fb-1 integrated luminosity one can competently explore mixing angles much below present LHC limits, and moreover exceed bounds from electroweak precision data.

Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice-based Conjoint Analysis and Maximum Differential Scaling.

PubMed

McLean, K G; Hanson, D J; Jervis, S M; Drake, M A

2017-11-01

Bacon is one of the most recognizable consumer pork products and is differentiated by appearance, flavor, thickness, and several possible product claims. The objective of this study was to explore the attributes of retail bacon that influence consumers to purchase and consume bacon. An Adaptive Choice-Based Conjoint (ACBC) survey was designed for attributes of raw American-style bacon. An ACBC survey (N = 1410 consumers) and Kano questioning were applied to determine the key attributes that influenced consumer purchase. Attributes included package size, brand, thickness, label claims, flavor, price, and images of the bacon package displaying fat:lean ratio. Maximum Difference Scaling (MaxDiff) was used to rank appeal of 20 different bacon images with variable fat:lean ration and slice shape. The most important attribute for bacon purchase was price followed by fat:lean appearance and then flavor. Three consumer clusters were identified with distinct preferences. For 2 clusters, price was not the primary attribute. Understanding preferences of distinct consumer clusters will enable manufacturers to target consumers and make more appealing bacon. Adaptive Choice-Based Conjoint (ACBC) is a research technique that allows consumers to react to assembled products and identify product attributes that they prefer. Kano questions allow researchers to look at the individual aspects of a product and understand consumer sentiment and expectations towards those product qualities while Maximum Difference scaling allows consumers to directly rank single attributes of a product relative to one another. A combination of these 3 approaches can provide key understandings on consumer perception of retail bacon allowing companies to optimize and maximize their development and advertising resources. © 2017 Institute of Food Technologists®.

Two-component flux explanation for the high energy neutrino events at IceCube

DOE Office of Scientific and Technical Information (OSTI.GOV)

Chen, Chien-Yi; Dev, P. S. Bhupal; Soni, Amarjit

In understanding the spectral and flavor composition of the astrophysical neutrino flux responsible for the recently observed ultrahigh-energy events at IceCube we see how important both astrophysics and particle physics are. Here, we perform a statistical likelihood analysis to the three-year IceCube data and derive the allowed range of the spectral index and flux normalization for various well-motivated physical flavor compositions at the source. While most of the existing analyses so far assume the flavor composition of the neutrinos at an astrophysical source to be (1:2:0), it seems rather unnatural to assume only one type of source, once we recognizemore » the possibility of at least two physical sources. Bearing this in mind, we entertain the possibility of a two-component source for the analysis of IceCube data. It appears that our two-component hypothesis explains some key features of the data better than a single-component scenario; i.e. it addresses the apparent energy gap between 400 TeV and about 1 PeV and easily accommodates the observed track-to-shower ratio. Given the extreme importance of the flavor composition for the correct interpretation of the underlying astrophysical processes as well as for the ramification for particle physics, this two-component flux should be tested as more data is accumulated.« less

Fructose- and glucose-conditioned preferences in FVB mice: strain differences in post-oral sugar appetition

PubMed Central

Zukerman, Steven; Ackroff, Karen

2014-01-01

Recent studies indicate that, unlike glucose, fructose has little or no post-oral preference conditioning actions in C57BL/6J (B6) mice. The present study determined whether this is also the case for FVB mice, which overconsume fructose relative to B6 mice. In experiment 1, FVB mice strongly preferred a noncaloric 0.1% sucralose + 0.1% saccharin (S+S) solution to 8% fructose in a 2-day choice test but switched their preference to fructose after separate experience with the two sweeteners. Other FVB mice displayed a stronger preference for 8% glucose over S+S. In a second experiment, ad libitum-fed FVB mice trained 24 h/day acquired a significant preference for a flavor (CS+) paired with intragastric (IG) self-infusions of 16% fructose over a different flavor (CS−) paired with IG water infusions. IG fructose infusions also conditioned flavor preferences in food-restricted FVB mice trained 1 h/day. IG infusions of 16% glucose conditioned stronger preferences in FVB mice trained 24- or 1 h/day. Thus, fructose has post-oral flavor conditioning effects in FVB mice, but these effects are less pronounced than those produced by glucose. Further studies of the differential post-oral conditioning effects of fructose and glucose in B6 and FVB mice should enhance our understanding of the physiological processes involved in sugar reward. PMID:25320345

Two-component flux explanation for the high energy neutrino events at IceCube

DOE PAGES

Chen, Chien-Yi; Dev, P. S. Bhupal; Soni, Amarjit

2015-10-01

In understanding the spectral and flavor composition of the astrophysical neutrino flux responsible for the recently observed ultrahigh-energy events at IceCube we see how important both astrophysics and particle physics are. Here, we perform a statistical likelihood analysis to the three-year IceCube data and derive the allowed range of the spectral index and flux normalization for various well-motivated physical flavor compositions at the source. While most of the existing analyses so far assume the flavor composition of the neutrinos at an astrophysical source to be (1:2:0), it seems rather unnatural to assume only one type of source, once we recognizemore » the possibility of at least two physical sources. Bearing this in mind, we entertain the possibility of a two-component source for the analysis of IceCube data. It appears that our two-component hypothesis explains some key features of the data better than a single-component scenario; i.e. it addresses the apparent energy gap between 400 TeV and about 1 PeV and easily accommodates the observed track-to-shower ratio. Given the extreme importance of the flavor composition for the correct interpretation of the underlying astrophysical processes as well as for the ramification for particle physics, this two-component flux should be tested as more data is accumulated.« less

Fructose- and glucose-conditioned preferences in FVB mice: strain differences in post-oral sugar appetition.

PubMed

Sclafani, Anthony; Zukerman, Steven; Ackroff, Karen

2014-12-15

Recent studies indicate that, unlike glucose, fructose has little or no post-oral preference conditioning actions in C57BL/6J (B6) mice. The present study determined whether this is also the case for FVB mice, which overconsume fructose relative to B6 mice. In experiment 1, FVB mice strongly preferred a noncaloric 0.1% sucralose + 0.1% saccharin (S+S) solution to 8% fructose in a 2-day choice test but switched their preference to fructose after separate experience with the two sweeteners. Other FVB mice displayed a stronger preference for 8% glucose over S+S. In a second experiment, ad libitum-fed FVB mice trained 24 h/day acquired a significant preference for a flavor (CS+) paired with intragastric (IG) self-infusions of 16% fructose over a different flavor (CS-) paired with IG water infusions. IG fructose infusions also conditioned flavor preferences in food-restricted FVB mice trained 1 h/day. IG infusions of 16% glucose conditioned stronger preferences in FVB mice trained 24- or 1 h/day. Thus, fructose has post-oral flavor conditioning effects in FVB mice, but these effects are less pronounced than those produced by glucose. Further studies of the differential post-oral conditioning effects of fructose and glucose in B6 and FVB mice should enhance our understanding of the physiological processes involved in sugar reward. Copyright © 2014 the American Physiological Society.

Neutrino Flavor Evolution in Turbulent Supernova Matter

NASA Astrophysics Data System (ADS)

Lund, Tina; Kneller, James P.

In order to decode the neutrino burst signal from a Galactic core-collapse supernova and reveal the complicated inner workings of the explosion, we need a thorough understanding of the neutrino flavor evolution from the proto-neutron-star outwards. The flavor content of the signal evolves due to both neutrino collective effects and matter effects which can lead to a highly interesting interplay and distinctive spectral features. In this paper we investigate the supernova neutrino flavor evolution by including collective flavor effects, the evolution of the Mikheyev, Smirnov & Wolfenstein (MSW) matter conversions due to the shock wave passing through the star, and the impact of turbulence. The density profiles utilized in our calculations represent a 10.8 MG progenitor and comes from a 1D numerical simulation by Fischer et al.[1]. We find that small amplitude turbulence, up to 10% of the average potential, leads to a minimal modification of the signal, and the emerging neutrino spectra retain both collective and MSW features. However, when larger amounts of turbulence are added, 30% and 50%, the features of collective and shock wave effects in the high density resonance channel are almost completely obscured at late times. At the same time we find the other mixing channels - the low density resonance channel and the non-resonant channels - begin to develop turbulence signatures. Large amplitude turbulent motions in the outer layers of massive, iron core-collapse supernovae may obscure the most obvious fingerprints of collective and shock wave effects in the neutrino signal but cannot remove them completely, and additionally bring about new features in the signal. We illustrate how the progression of the shock wave is reflected in the changing survival probabilities over time, and we show preliminary results on how some of these collective and shock wave induced signatures appear in a detector signal.

Constraining Light-Quark Yukawa Couplings from Higgs Distributions.

PubMed

Bishara, Fady; Haisch, Ulrich; Monni, Pier Francesco; Re, Emanuele

2017-03-24

We propose a novel strategy to constrain the bottom and charm Yukawa couplings by exploiting Large Hadron Collider (LHC) measurements of transverse momentum distributions in Higgs production. Our method does not rely on the reconstruction of exclusive final states or heavy-flavor tagging. Compared to other proposals, it leads to an enhanced sensitivity to the Yukawa couplings due to distortions of the differential Higgs spectra from emissions which either probe quark loops or are associated with quark-initiated production. We derive constraints using data from LHC run I, and we explore the prospects of our method at future LHC runs. Finally, we comment on the possibility of bounding the strange Yukawa coupling.

Constraining Light-Quark Yukawa Couplings from Higgs Distributions

NASA Astrophysics Data System (ADS)

Bishara, Fady; Haisch, Ulrich; Monni, Pier Francesco; Re, Emanuele

2017-03-01

We propose a novel strategy to constrain the bottom and charm Yukawa couplings by exploiting Large Hadron Collider (LHC) measurements of transverse momentum distributions in Higgs production. Our method does not rely on the reconstruction of exclusive final states or heavy-flavor tagging. Compared to other proposals, it leads to an enhanced sensitivity to the Yukawa couplings due to distortions of the differential Higgs spectra from emissions which either probe quark loops or are associated with quark-initiated production. We derive constraints using data from LHC run I, and we explore the prospects of our method at future LHC runs. Finally, we comment on the possibility of bounding the strange Yukawa coupling.

D mesons in a magnetic field

DOE PAGES

Gubler, Philipp; Hattori, Koichi; Lee, Su Houng; ...

2016-03-15

In this paper, we investigate the mass spectra of open heavy flavor mesons in an external constant magnetic field within QCD sum rules. Spectral Ansatze on the phenomenological side are proposed in order to properly take into account mixing effects between the pseudoscalar and vector channels, and the Landau levels of charged mesons. The operator product expansion is implemented up to dimension-5 operators. As a result, we find for neutral D mesons a significant positive mass shift that goes beyond simple mixing effects. In contrast, charged D mesons are further subject to Landau level effects, which together with the mixingmore » effects almost completely saturate the mass shifts obtained in our sum rule analysis.« less

Bottom-quark fusion processes at the LHC for probing Z' models and B -meson decay anomalies

NASA Astrophysics Data System (ADS)

Abdullah, Mohammad; Dalchenko, Mykhailo; Dutta, Bhaskar; Eusebi, Ricardo; Huang, Peisi; Kamon, Teruki; Rathjens, Denis; Thompson, Adrian

2018-04-01

We investigate models of a heavy neutral gauge boson Z' coupling mostly to third generation quarks and second generation leptons. In this scenario, bottom quarks arising from gluon splitting can fuse into Z' allowing the LHC to probe it. In the generic framework presented, anomalies in B -meson decays reported by the LHCb experiment imply a flavor-violating b s coupling of the featured Z' constraining the lowest possible production cross section. A novel approach searching for a Z'(→μ μ ) in association with at least one bottom-tagged jet can probe regions of model parameter space existing analyses are not sensitive to.

Exotic triple-charm deuteronlike hexaquarks

NASA Astrophysics Data System (ADS)

Chen, Rui; Wang, Fu-Lai; Hosaka, Atsushi; Liu, Xiang

2018-06-01

Adopting the one-boson-exchange model, we perform a systematic investigation of interactions between a doubly charmed baryon (Ξc c) and an S -wave charmed baryon (Λc, Σc(*), and Ξc(',*)). Both the S - D mixing effect and coupled-channel effect are considered in this work. Our results suggest that there may exist several possible triple-charm deuteronlike hexaquarks. Meanwhile, we further study the interactions between a doubly charmed baryon and an S -wave anticharmed baryon. We find that a doubly charmed baryon and an S -wave anticharmed baryon can be easily bound together to form shallow molecular hexaquarks. These heavy flavor hexaquarks predicted here can be accessible at future experiment like LHCb.

Cross section for b b ¯ production via dielectrons in d + Au collisions at √{sN N}=200 GeV

NASA Astrophysics Data System (ADS)

Adare, A.; Aidala, C.; Ajitanand, N. N.; Akiba, Y.; Al-Bataineh, H.; Alexander, J.; Angerami, A.; Aoki, K.; Apadula, N.; Aramaki, Y.; Atomssa, E. T.; Averbeck, R.; Awes, T. C.; Azmoun, B.; Babintsev, V.; Bai, M.; Baksay, G.; Baksay, L.; Barish, K. N.; Bassalleck, B.; Basye, A. T.; Bathe, S.; Baublis, V.; Baumann, C.; Bazilevsky, A.; Belikov, S.; Belmont, R.; Bennett, R.; Bhom, J. H.; Blau, D. S.; Bok, J. S.; Boyle, K.; Brooks, M. L.; Buesching, H.; Bumazhnov, V.; Bunce, G.; Butsyk, S.; Campbell, S.; Caringi, A.; Chen, C.-H.; Chi, C. Y.; Chiu, M.; Choi, I. J.; Choi, J. B.; Choudhury, R. K.; Christiansen, P.; Chujo, T.; Chung, P.; Chvala, O.; Cianciolo, V.; Citron, Z.; Cole, B. A.; Conesa Del Valle, Z.; Connors, M.; Csanád, M.; Csörgő, T.; Dahms, T.; Dairaku, S.; Danchev, I.; Das, K.; Datta, A.; David, G.; Dayananda, M. K.; Denisov, A.; Deshpande, A.; Desmond, E. J.; Dharmawardane, K. V.; Dietzsch, O.; Dion, A.; Donadelli, M.; Drapier, O.; Drees, A.; Drees, K. A.; Durham, J. M.; Durum, A.; Dutta, D.; D'Orazio, L.; Edwards, S.; Efremenko, Y. V.; Ellinghaus, F.; Engelmore, T.; Enokizono, A.; En'yo, H.; Esumi, S.; Fadem, B.; Fields, D. E.; Finger, M.; Finger, M.; Fleuret, F.; Fokin, S. L.; Fraenkel, Z.; Frantz, J. E.; Franz, A.; Frawley, A. D.; Fujiwara, K.; Fukao, Y.; Fusayasu, T.; Garishvili, I.; Glenn, A.; Gong, H.; Gonin, M.; Goto, Y.; Granier de Cassagnac, R.; Grau, N.; Greene, S. V.; Grim, G.; Grosse Perdekamp, M.; Gunji, T.; Gustafsson, H.-Å.; Haggerty, J. S.; Hahn, K. I.; Hamagaki, H.; Hamblen, J.; Han, R.; Hanks, J.; Haslum, E.; Hayano, R.; He, X.; Heffner, M.; Hemmick, T. K.; Hester, T.; Hill, J. C.; Hohlmann, M.; Holzmann, W.; Homma, K.; Hong, B.; Horaguchi, T.; Hornback, D.; Huang, S.; Ichihara, T.; Ichimiya, R.; Ikeda, Y.; Imai, K.; Inaba, M.; Isenhower, D.; Ishihara, M.; Issah, M.; Ivanischev, D.; Iwanaga, Y.; Jacak, B. V.; Jia, J.; Jiang, X.; Jin, J.; Johnson, B. M.; Jones, T.; Joo, K. S.; Jouan, D.; Jumper, D. S.; Kajihara, F.; Kamin, J.; Kang, J. H.; Kapustinsky, J.; Karatsu, K.; Kasai, M.; Kawall, D.; Kawashima, M.; Kazantsev, A. V.; Kempel, T.; Khanzadeev, A.; Kijima, K. M.; Kikuchi, J.; Kim, A.; Kim, B. I.; Kim, D. J.; Kim, E.-J.; Kim, Y.-J.; Kinney, E.; Kiss, Á.; Kistenev, E.; Kleinjan, D.; Kochenda, L.; Komkov, B.; Konno, M.; Koster, J.; Král, A.; Kravitz, A.; Kunde, G. J.; Kurita, K.; Kurosawa, M.; Kwon, Y.; Kyle, G. S.; Lacey, R.; Lai, Y. S.; Lajoie, J. G.; Lebedev, A.; Lee, D. M.; Lee, J.; Lee, K. B.; Lee, K. S.; Leitch, M. J.; Leite, M. A. L.; Li, X.; Lichtenwalner, P.; Liebing, P.; Linden Levy, L. A.; Liška, T.; Liu, H.; Liu, M. X.; Love, B.; Lynch, D.; Maguire, C. F.; Makdisi, Y. I.; Malik, M. D.; Manko, V. I.; Mannel, E.; Mao, Y.; Masui, H.; Matathias, F.; McCumber, M.; McGaughey, P. L.; McGlinchey, D.; Means, N.; Meredith, B.; Miake, Y.; Mibe, T.; Mignerey, A. C.; Miki, K.; Milov, A.; Mitchell, J. T.; Mohanty, A. K.; Moon, H. J.; Morino, Y.; Morreale, A.; Morrison, D. P.; Moukhanova, T. V.; Murakami, T.; Murata, J.; Nagamiya, S.; Nagle, J. L.; Naglis, M.; Nagy, M. I.; Nakagawa, I.; Nakamiya, Y.; Nakamura, K. R.; Nakamura, T.; Nakano, K.; Nam, S.; Newby, J.; Nguyen, M.; Nihashi, M.; Nouicer, R.; Nyanin, A. S.; Oakley, C.; O'Brien, E.; Oda, S. X.; Ogilvie, C. A.; Oka, M.; Okada, K.; Onuki, Y.; Oskarsson, A.; Ouchida, M.; Ozawa, K.; Pak, R.; Pantuev, V.; Papavassiliou, V.; Park, I. H.; Park, S. K.; Park, W. J.; Pate, S. F.; Pei, H.; Peng, J.-C.; Pereira, H.; Peressounko, D. Yu.; Petti, R.; Pinkenburg, C.; Pisani, R. P.; Proissl, M.; Purschke, M. L.; Qu, H.; Rak, J.; Ravinovich, I.; Read, K. F.; Rembeczki, S.; Reygers, K.; Riabov, V.; Riabov, Y.; Richardson, E.; Roach, D.; Roche, G.; Rolnick, S. D.; Rosati, M.; Rosen, C. A.; Rosendahl, S. S. E.; Ružička, P.; Sahlmueller, B.; Saito, N.; Sakaguchi, T.; Sakashita, K.; Samsonov, V.; Sano, S.; Sato, T.; Sawada, S.; Sedgwick, K.; Seele, J.; Seidl, R.; Seto, R.; Sharma, D.; Shein, I.; Shibata, T.-A.; Shigaki, K.; Shimomura, M.; Shoji, K.; Shukla, P.; Sickles, A.; Silva, C. L.; Silvermyr, D.; Silvestre, C.; Sim, K. S.; Singh, B. K.; Singh, C. P.; Singh, V.; Slunečka, M.; Soltz, R. A.; Sondheim, W. E.; Sorensen, S. P.; Sourikova, I. V.; Stankus, P. W.; Stenlund, E.; Stoll, S. P.; Sugitate, T.; Sukhanov, A.; Sziklai, J.; Takagui, E. M.; Taketani, A.; Tanabe, R.; Tanaka, Y.; Taneja, S.; Tanida, K.; Tannenbaum, M. J.; Tarafdar, S.; Taranenko, A.; Themann, H.; Thomas, D.; Thomas, T. L.; Togawa, M.; Toia, A.; Tomášek, L.; Torii, H.; Towell, R. S.; Tserruya, I.; Tsuchimoto, Y.; Vale, C.; Valle, H.; van Hecke, H. W.; Vazquez-Zambrano, E.; Veicht, A.; Velkovska, J.; Vértesi, R.; Virius, M.; Vrba, V.; Vznuzdaev, E.; Wang, X. R.; Watanabe, D.; Watanabe, K.; Watanabe, Y.; Wei, F.; Wei, R.; Wessels, J.; White, S. N.; Winter, D.; Woody, C. L.; Wright, R. M.; Wysocki, M.; Yamaguchi, Y. L.; Yamaura, K.; Yang, R.; Yanovich, A.; Ying, J.; Yokkaichi, S.; You, Z.; Young, G. R.; Younus, I.; Yushmanov, I. E.; Zajc, W. A.; Zhou, S.; Phenix Collaboration

2015-01-01

We report a measurement of e+e- pairs from semileptonic heavy-flavor decays in d +Au collisions at √{sNN}=200 GeV. By exploring the mass and transverse-momentum dependence of the yield, the bottom decay contribution can be isolated from charm, and quantified by comparison to pythia and mc@nlo simulations. The resulting b b ¯ -production cross section is σbb ¯ d Au=1.37 ±0.28 (stat ) ±0.46 (syst ) mb, which is equivalent to a nucleon-nucleon cross section of σbb N N=3.4 ±0.8 (stat ) ±1.1 (syst ) μ b .

Predictions for cold nuclear matter effects in p+Pb collisions at √{sNN } = 8.16 TeV

NASA Astrophysics Data System (ADS)

Albacete, Javier L.; Arleo, François; Barnaföldi, Gergely G.; Bíró, Gábor; d'Enterria, David; Ducloué, Bertrand; Eskola, Kari J.; Ferreiro, Elena G.; Gyulassy, Miklos; Harangozó, Szilvester Miklós; Helenius, Ilkka; Kang, Zhong-Bo; Kotko, Piotr; Kulagin, Sergey A.; Kutak, Krzysztof; Lansberg, Jean Philippe; Lappi, Tuomas; Lévai, Péter; Lin, Zi-Wei; Ma, Guoyang; Ma, Yan-Qing; Mäntysaari, Heikki; Paukkunen, Hannu; Papp, Gábor; Petti, Roberto; Rezaeian, Amir H.; Ru, Peng; Sapeta, Sebastian; Schenke, Björn; Schlichting, Sören; Shao, Hua-Sheng; Tribedy, Prithwish; Venugopalan, Raju; Vitev, Ivan; Vogt, Ramona; Wang, Enke; Wang, Xin-Nian; Xing, Hongxi; Xu, Rong; Zhang, Ben-Wei; Zhang, Hong-Fei; Zhang, Wei-Ning

2018-04-01

Predictions for cold nuclear matter effects on charged hadrons, identified light hadrons, quarkonium and heavy flavor hadrons, Drell-Yan dileptons, jets, photons, gauge bosons and top quark pairs produced in p+Pb collisions at √{sNN } = 8.16 TeV are compiled and, where possible, compared to each other. Predictions of the normalized ratios of p+Pb to p + p cross sections are also presented for most of the observables, providing new insights into the expected role of cold nuclear matter effects. In particular, the role of nuclear parton distribution functions on particle production can now be probed over a wider range of phase space than ever before.

Search for scalar top and scalar bottom quarks in pp collisions at square root s=1.8 TeV.

PubMed

Affolder, T; Akimoto, H; Akopian, A; Albrow, M G; Amaral, P; Amendolia, S R; Amidei, D; Anikeev, K; Antos, J; Apollinari, G; Arisawa, T; Asakawa, T; Ashmanskas, W; Atac, M; Azfar, F; Azzi-Bacchetta, P; Bacchetta, N; Bailey, M W; Bailey, S; de Barbaro, P; Barbaro-Galtieri, A; Barnes, V E; Barnett, B A; Barone, M; Bauer, G; Bedeschi, F; Belforte, S; Bellettini, G; Bellinger, J; Benjamin, D; Bensinger, J; Beretvas, A; Berge, J P; Berryhill, J; Bertolucci, S; Bevensee, B; Bhatti, A; Bigongiari, C; Binkley, M; Bisello, D; Blair, R E; Blocker, C; Bloom, K; Blumenfeld, B; Blusk, B S; Bocci, A; Bodek, A; Bokhari, W; Bolla, G; Bonushkin, Y; Bortoletto, D; Boudreau, J; Brandl, A; van den Brink, S; Bromberg, C; Brozovic, M; Bruner, N; Buckley-Geer, E; Budagov, J; Budd, H S; Burkett, K; Busetto, G; Byon-Wagner, A; Byrum, K L; Campbell, M; Caner, A; Carithers, W; Carlson, J; Carlsmith, D; Cassada, J; Castro, A; Cauz, D; Cerri, A; Chan, A W; Chang, P S; Chang, P T; Chapman, J; Chen, C; Chen, Y C; Cheng, M T; Chertok, M; Chiarelli, G; Chirikov-Zorin, I; Chlachidze, G; Chlebana, F; Christofek, L; Chu, M L; Cihangir, S; Ciobanu, C I; Clark, A G; Cobal, M; Cocca, E; Connolly, A; Conway, J; Cooper, J; Cordelli, M; Costanzo, D; Cranshaw, J; Cronin-Hennessy, D; Cropp, R; Culbertson, R; Dagenhart, D; DeJongh, F; Dell'Agnello, S; Dell'Orso, M; Demina, R; Demortier, L; Deninno, M; Derwent, P F; Devlin, T; Dittmann, J R; Donati, S; Done, J; Dorigo, T; Eddy, N; Einsweiler, K; Elias, J E; Engels, E; Erdmann, W; Errede, D; Errede, S; Fan, Q; Feild, R G; Ferretti, C; Fiori, I; Flaugher, B; Foster, G W; Franklin, M; Freeman, J; Friedman, J; Fukui, Y; Galeotti, S; Gallinaro, M; Gao, T; Garcia-Sciveres, M; Garfinkel, A F; Gatti, P; Gay, C; Geer, S; Gerdes, D W; Giannetti, P; Giromini, P; Glagolev, V; Gold, M; Goldstein, J; Gordon, A; Goshaw, A T; Gorta, Y; Goulianos, K; Grassmann, H; Green, C; Groer, L; Grosso-Pilcher, C; Guenther, M; Guillian, G; Guimaraes da Costa, J; Guo, R S; Haber, C; Hafen, E; Hahn, S R; Hall, C; Handa, T; Handler, R; Hao, W; Happacher, F; Hara, K; Hardman, A D; Harris, R M; Hartmann, F; Hatakeyama, K; Hauser, J; Heinrich, J; Heiss, A; Hinrichsen, B; Hoffman, K D; Holck, C; Hollebeek, R; Holloway, L; Hughes, R; Huston, J; Huth, J; Ikeda, H; Incagli, M; Incandela, J; Introzzi, G; Iwai, J; Iwata, Y; James, E; Jensen, H; Jones, M; Joshi, U; Kambara, H; Kamon, T; Kaneko, T; Karr, K; Kasha, H; Kato, Y; Keaffaber, T A; Kelley, K; Kelly, M; Kennedy, R D; Kephart, R; Khazins, D; Kikuchi, T; Kirk, M; Kim, B J; Kim, H S; Kim, M J; Kim, S H; Kim, Y K; Kirsch, L; Klimenko, S; Knoblauch, D; Koehn, P; Köngeter, A; Kondo, K; Konigsberg, J; Kordas, K; Korn, A; Korytov, A; Kovacs, E; Kroll, J; Kruse, M; Kuhlmann, S E; Kurino, K; Kuwabara, T; Laasanen, A T; Lai, N; Lami, S; Lammel, S; Lamoureux, J I; Lancaster, M; Latino, G; LeCompte, T; Lee, A M; Leone, S; Lewis, J D; Lindgren, M; Liss, T M; Liu, J B; Liu, Y C; Lockyer, N; Loken, J; Loreti, M; Lucchesi, D; Lukens, P; Lusin, S; Lyons, L; Lys, J; Madrak, R; Maeshima, K; Maksimovic, P; Malferrari, L; Mangano, M; Mariotti, M; Martignon, G; Martin, A; Matthews, J A; Mazzanti, P; McFarland, K S; McIntyre, P; McKigney, E; Menguzzato, M; Mezione, A; Meschi, E; Mesropian, C; Miao, C; Miao, T; Miller, R; Miller, J S; Minato, H; Miscetti, S; Mishina, M; Moggi, N; Moore, E; Moore, R; Morita, Y; Mukherjee, A; Muller, T; Munar, A; Murat, P; Murgia, S; Musy, M; Nachtman, J; Nahn, S; Nakada, H; Nakaya, T; Nakano, I; Nelson, C; Neuberger, D; Newman-Holmes, C; Ngan, C Y; Nicolaidi, P; Niu, H; Nodulman, L; Nomerotski, A; Oh, S H; Ohmoto, T; Ohsugi, T; Oishi, R; Okusawa, T; Olsen, J; Pagliarone, C; Palmonari, F; Paoletti, R; Papadimitriou, V; Pappas, S P; Parri, A; Partos, D; Patrick, J; Pauletta, G; Paulini, M; Paus, C; Perazzo, A; Pescara, L; Phillips, T J; Piacentino, G; Pitts, K T; Plunkett, R; Pompos, A; Pondrom, L; Pope, G; Popovic, M; Prokoshin, F; Proudfoot, J; Ptohos, F; Punzi, G; Ragan, K; Rakitine, A; Reher, D; Reichold, A; Riegler, W; Ribon, A; Rimondi, F; Ristori, L; Robertson, W J; Robinson, A; Rodrigo, T; Rolli, S; Rosenson, L; Roser, R; Rossin, R; Sakumoto, W K; Saltzberg, D; Sansoni, A; Santi, L; Sato, H; Savard, P; Schlabach, P; Schmidt, E E; Schmidt, M P; Schmitt, M; Scodellaro, L; Scott, A; Scribano, A; Segler, S; Seidel, S; Seiya, Y; Semenov, A; Semeria, F; Shah, T; Shapiro, M D; Shepard, P F; Shibayama, T; Shimojima, M; Shochet, M; Siegrist, J; Signorelli, G; Sill, A; Sinervo, P; Singh, P; Slaughter, A J; Sliwa, K; Smith, C; Snider, F D; Solodsky, A; Spalding, J; Speer, T; Sphicas, P; Spinella, F; Spiropulu, M; Spiegel, L; Stanco, L; Steele, J; Stefanini, A; Strologas, J; Strumia, F; Stuart, D; Sumorok, K; Suzuki, T; Takashima, R; Takikawa, K; Tanaka, M; Takano, T; Tannenbaum, B; Taylor, W; Tecchio, M; Teng, P K; Terashi, K; Tether, S; Theriot, D; Thurman-Keup, R; Tipton, P; Tkaczyk, S; Tollefson, K; Tollestrup, A; Toyoda, H; Trischuk, W; de Troconiz, J F; Truitt, S; Tseng, J; Turini, N; Ukegawa, F; Valls, J; Vejcik, S; Velev, G; Vidal, R; Vilar, R; Vologouev, I; Vucinic, D; Wagner, R G; Wagner, R L; Wahl, J; Wallace, N B; Walsh, A M; Wang, C; Wang, C H; Wang, M J; Watanabe, T; Waters, D; Watts, T; Webb, R; Wenzel, H; Wester, W C; Wicklund, A B; Wicklund, E; Williams, H H; Wilson, P; Winer, B L; Winn, D; Wolbers, S; Wolinski, D; Wolinski, J; Worm, S; Wu, X; Wyss, J; Yagil, A; Yao, W; Yeh, G P; Yeh, P; Yoh, J; Yosef, C; Yoshida, T; Yu, I; Yu, S; Zanetti, A; Zetti, F; Zucchelli, S

2000-06-19

We have searched for direct pair production of scalar top and scalar bottom quarks in 88 pb-1 of pp collisions at sqrt[s]=1.8 TeV with the CDF detector. We looked for events with a pair of heavy flavor jets and missing energy, consistent with scalar top (bottom) quark decays to a charm (bottom) quark and a neutralino. The numbers of events that pass our selections show no significant deviation from standard model expectations. We compare our results to the next-to-leading order scalar quark production cross sections to exclude regions in scalar quark-neutralino mass parameter space.

Rapid volatile metabolomics and genomics in large strawberry populations segregating for aroma

USDA-ARS?s Scientific Manuscript database

Volatile organic compounds (VOCs) in strawberry (Fragaria spp.) represent a large portion of the fruit secondary metabolome, and contribute significantly to aroma, flavor, disease resistance, pest resistance and overall fruit quality. Understanding the basis for volatile compound biosynthesis and it...

Understanding Oceanic Heavy Precipitation Using Scatterometer, Satellite Precipitation, and Reanalysis Products

NASA Technical Reports Server (NTRS)

Garg, Piyush; Nesbitt, Stephen W.; Lang, Timothy J.; Chronis, Themis

2016-01-01

The primary aim of this study is to understand the heavy precipitation events over Oceanic regions using vector wind retrievals from space based scatterometers in combination with precipitation products from satellite and model reanalysis products. Heavy precipitation over oceans is a less understood phenomenon and this study tries to fill in the gaps which may lead us to a better understanding of heavy precipitation over oceans. Various phenomenon may lead to intense precipitation viz. MJO (Madden-Julian Oscillation), Extratropical cyclones, MCSs (Mesoscale Convective Systems), that occur inside or outside the tropics and if we can decipher the physical mechanisms behind occurrence of heavy precipitation, then it may lead us to a better understanding of such events which further may help us in building more robust weather and climate models. During a heavy precipitation event, scatterometer wind observations may lead us to understand the governing dynamics behind that event near the surface. We hypothesize that scatterometer winds can observe significant changes in the near-surface circulation and that there are global relationships among these quantities. To the degree to which this hypothesis fails, we will learn about the regional behavior of heavy precipitation-producing systems over the ocean. We use a "precipitation feature" (PF) approach to enable statistical analysis of a large database of raining features.

9 CFR 381.119 - Declaration of artificial flavoring or coloring.

Code of Federal Regulations, 2013 CFR

2013-01-01

... Containers § 381.119 Declaration of artificial flavoring or coloring. (a) When an artificial smoke flavoring or a smoke flavoring is added as an ingredient in the formula of any poultry product, there shall... “Artificial Smoke Flavoring Added” or “Smoke Flavoring Added,” as applicable, and the ingredient statement...

9 CFR 381.119 - Declaration of artificial flavoring or coloring.

Code of Federal Regulations, 2012 CFR

2012-01-01

... Containers § 381.119 Declaration of artificial flavoring or coloring. (a) When an artificial smoke flavoring or a smoke flavoring is added as an ingredient in the formula of any poultry product, there shall... “Artificial Smoke Flavoring Added” or “Smoke Flavoring Added,” as applicable, and the ingredient statement...

9 CFR 381.119 - Declaration of artificial flavoring or coloring.

Code of Federal Regulations, 2014 CFR

2014-01-01

... Containers § 381.119 Declaration of artificial flavoring or coloring. (a) When an artificial smoke flavoring or a smoke flavoring is added as an ingredient in the formula of any poultry product, there shall... “Artificial Smoke Flavoring Added” or “Smoke Flavoring Added,” as applicable, and the ingredient statement...

An improved association-mining research for exploring Chinese herbal property theory: based on data of the Shennong's Classic of Materia Medica.

PubMed

Jin, Rui; Lin, Zhi-jian; Xue, Chun-miao; Zhang, Bing

2013-09-01

Knowledge Discovery in Databases is gaining attention and raising new hopes for traditional Chinese medicine (TCM) researchers. It is a useful tool in understanding and deciphering TCM theories. Aiming for a better understanding of Chinese herbal property theory (CHPT), this paper performed an improved association rule learning to analyze semistructured text in the book entitled Shennong's Classic of Materia Medica. The text was firstly annotated and transformed to well-structured multidimensional data. Subsequently, an Apriori algorithm was employed for producing association rules after the sensitivity analysis of parameters. From the confirmed 120 resulting rules that described the intrinsic relationships between herbal property (qi, flavor and their combinations) and herbal efficacy, two novel fundamental principles underlying CHPT were acquired and further elucidated: (1) the many-to-one mapping of herbal efficacy to herbal property; (2) the nonrandom overlap between the related efficacy of qi and flavor. This work provided an innovative knowledge about CHPT, which would be helpful for its modern research.

Potential hazards in smoke-flavored fish

NASA Astrophysics Data System (ADS)

Lin, Hong; Jiang, Jie; Li, Donghua

2008-08-01

Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative to traditional smoking. The hazards of the fish products treated by liquid-smoking process are discussed in this review. The smoke flavoring is one important ingredient in the smoke-flavored fish. This paper gives the definition of smoke flavorings and the hazard of polycyclic aromatic hydrocarbons (PAHs) residue in the smoke flavorings on the market. It gives also an assessment of chemical hazards such as carcinogenic PAHs, especially Benzo-[ a]pyrene, as well as biological hazards such as Listeria monocytogenes, Clostridium botulinum, histamine and parasites in smoke-flavored fish. The limitations in regulations or standards are discussed. Smoke flavored fish have lower content of PAHs as compared with the traditional smoking techniques if the PAHs residue in smoke flavorings is controlled by regulations or standards.

Flavoring Chemicals in E-Cigarettes: Diacetyl, 2,3-Pentanedione, and Acetoin in a Sample of 51 Products, Including Fruit-, Candy-, and Cocktail-Flavored E-Cigarettes

PubMed Central

Allen, Joseph G.; Flanigan, Skye S.; LeBlanc, Mallory; Vallarino, Jose; MacNaughton, Piers; Stewart, James H.; Christiani, David C.

2015-01-01

Background: There are > 7,000 e-cigarette flavors currently marketed. Flavoring chemicals gained notoriety in the early 2000s when inhalation exposure of the flavoring chemical diacetyl was found to be associated with a disease that became known as “popcorn lung.” There has been limited research on flavoring chemicals in e-cigarettes. Objective: We aimed to determine if the flavoring chemical diacetyl and two other high-priority flavoring chemicals, 2,3-pentanedione and acetoin, are present in a convenience sample of flavored e-cigarettes. Methods: We selected 51 types of flavored e-cigarettes sold by leading e-cigarette brands and flavors we deemed were appealing to youth. E-cigarette contents were fully discharged and the air stream was captured and analyzed for total mass of diacetyl, 2,3-pentanedione, and acetoin, according to OSHA method 1012. Results: At least one flavoring chemical was detected in 47 of 51 unique flavors tested. Diacetyl was detected above the laboratory limit of detection in 39 of the 51 flavors tested, ranging from below the limit of quantification to 239 μg/e-cigarette. 2,3-Pentanedione and acetoin were detected in 23 and 46 of the 51 flavors tested at concentrations up to 64 and 529 μg/e-cigarette, respectively. Conclusion: Because of the associations between diacetyl and bronchiolitis obliterans and other severe respiratory diseases observed in workers, urgent action is recommended to further evaluate this potentially widespread exposure via flavored e-cigarettes. Citation: Allen JG, Flanigan SS, LeBlanc M, Vallarino J, MacNaughton P, Stewart JH, Christiani DC. 2016. Flavoring chemicals in e-cigarettes: diacetyl, 2,3-pentanedione, and acetoin in a sample of 51 products, including fruit-, candy-, and cocktail-flavored e-cigarettes. Environ Health Perspect 124:733–739; http://dx.doi.org/10.1289/ehp.1510185 PMID:26642857

Flavoring Chemicals in E-Cigarettes: Diacetyl, 2,3-Pentanedione, and Acetoin in a Sample of 51 Products, Including Fruit-, Candy-, and Cocktail-Flavored E-Cigarettes.

PubMed

Allen, Joseph G; Flanigan, Skye S; LeBlanc, Mallory; Vallarino, Jose; MacNaughton, Piers; Stewart, James H; Christiani, David C

2016-06-01

There are > 7,000 e-cigarette flavors currently marketed. Flavoring chemicals gained notoriety in the early 2000s when inhalation exposure of the flavoring chemical diacetyl was found to be associated with a disease that became known as "popcorn lung." There has been limited research on flavoring chemicals in e-cigarettes. We aimed to determine if the flavoring chemical diacetyl and two other high-priority flavoring chemicals, 2,3-pentanedione and acetoin, are present in a convenience sample of flavored e-cigarettes. We selected 51 types of flavored e-cigarettes sold by leading e-cigarette brands and flavors we deemed were appealing to youth. E-cigarette contents were fully discharged and the air stream was captured and analyzed for total mass of diacetyl, 2,3-pentanedione, and acetoin, according to OSHA method 1012. At least one flavoring chemical was detected in 47 of 51 unique flavors tested. Diacetyl was detected above the laboratory limit of detection in 39 of the 51 flavors tested, ranging from below the limit of quantification to 239 μg/e-cigarette. 2,3-Pentanedione and acetoin were detected in 23 and 46 of the 51 flavors tested at concentrations up to 64 and 529 μg/e-cigarette, respectively. Because of the associations between diacetyl and bronchiolitis obliterans and other severe respiratory diseases observed in workers, urgent action is recommended to further evaluate this potentially widespread exposure via flavored e-cigarettes. Allen JG, Flanigan SS, LeBlanc M, Vallarino J, MacNaughton P, Stewart JH, Christiani DC. 2016. Flavoring chemicals in e-cigarettes: diacetyl, 2,3-pentanedione, and acetoin in a sample of 51 products, including fruit-, candy-, and cocktail-flavored e-cigarettes. Environ Health Perspect 124:733-739; http://dx.doi.org/10.1289/ehp.1510185.

New state of nuclear matter: Nearly perfect fluid of quarks and gluons in heavy-ion collisions at RHIC energies. From charged particle density to jet quenching

NASA Astrophysics Data System (ADS)

Nouicer, R.

2016-03-01

This article reviews several important results from RHIC experiments and discusses their implications. They were obtained in a unique environment for studying QCD matter at temperatures and densities that exceed the limits wherein hadrons can exist as individual entities and raises to prominence the quark-gluon degrees of freedom. These findings are supported by major experimental observations via measuring of the bulk properties of particle production, particle ratios and chemical freeze-out conditions, and elliptic flow; followed by hard probe measurements: high- pT hadron suppression, dijet fragment azimuthal correlations, and heavy-flavor probes. These measurements are presented for particles of different species as a function of system sizes, collision centrality, and energy carried out in RHIC experiments. The results reveal that a dense, strongly interacting medium is created in central Au+Au collisions at sqrt{s_{NN}} = 200 GeV at RHIC. This revelation of a new state of nuclear matter has also been observed in measurements at the LHC. Further, the IP-Glasma model coupled with viscous hydrodynamic models, which assumes the formation of a QGP, reproduces well the experimental flow results from Au+Au at sqrt{s_{NN}} = 200 GeV. This implies that the fluctuations in the initial geometry state are important and the created medium behaves as a nearly perfect liquid of nuclear matter because it has an extraordinarily low ratio of shear viscosity to entropy density, η/s≈ 0.12. However, these discoveries are far from being fully understood. Furthermore, recent experimental results from RHIC and LHC in small p+A, d+ Au and 3He+Au collision systems provide brand new insight into the role of initial and final state effects. These have proven to be interesting and more surprising than originally anticipated; and could conceivably shed new light in our understanding of collective behavior in heavy-ion physics. Accordingly, the focus of the experiments at both facilities RHIC and the LHC is on detailed exploration of the properties of this new state of nuclear matter, the QGP.

Neutrino mixing in SO(10) GUTs with a non-Abelian flavor symmetry in the hidden sector

NASA Astrophysics Data System (ADS)

Smirnov, Alexei Yu.; Xu, Xun-Jie

2018-05-01

The relation between the mixing matrices of leptons and quarks, UPMNS≈VCKM†U0 , where U0 is a matrix of special forms [e.g., bimaximal (BM) and tribimaximal], can be a clue for understanding the lepton mixing and neutrino masses. It may imply the grand unification and the existence of a hidden sector with certain symmetry that generates U0 and leads to the smallness of neutrino masses. We apply the residual symmetry approach to obtain U0. The residual symmetries of both the visible and hidden sectors are Z2×Z2 . Their embedding in a unified flavor group is considered. We find that there are only several possible structures of U0, including the BM mixing and matrices with elements determined by the golden ratio. Realization of the BM scenario based on the SO(10) grand unified theory with the S4 flavor group is presented. Generic features of this scenario are discussed, in particular, the prediction of C P phase 14 4 ° ≲δCP≲21 0 ° in the minimal version.

Effect of flavored milk vs plain milk on total milk intake and nutrient provision in children.

PubMed

Fayet-Moore, Flavia

2016-01-01

Concerns surrounding added sugars and their effects on health have created a need to review the literature to assess consumption of flavored milk, consumer preferences for flavored milk, behavior related to the intake of flavored milk, and the effect of flavored milk on the diet and health of children. A review of the literature was performed using the following keywords: milk, flavored, flavoured, sweetened, and chocolate. The search was limited to articles published in English, studies conducted in children, and studies reporting on prevalence of consumption, trends in consumption, preferences for flavored milk, intakes of milk and nutrients, and health outcomes. Fifty-three studies were included. Flavored milk receives the highest palatability rating among children. Children drink more flavored milk than plain milk and, when flavored milk is not available, children drink less plain milk and, consequently, less milk overall. Consumers of flavored milk have a higher total milk intake. Micronutrient intake among consumers of flavored milk is similar to that among consumers of plain milk, while intakes of energy and sugars vary, owing to differences in reporting across studies. There is no association between flavored milk intake and weight status among normal-weight children, and some contradictory effects of flavored milk intake have been observed in subgroups of overweight children. Flavored milk is a palatable beverage choice that helps children to meet calcium targets. Further research to test the effect of flavored milk consumption among overweight children is warranted. © The Author(s) 2015. Published by Oxford University Press on behalf of the International Life Sciences Institute. All rights reserved. For Permissions, please e-mail: journals.permissions@oup.com.

A systematic review of consumer preference for e-cigarette attributes: Flavor, nicotine strength, and type.

PubMed

Zare, Samane; Nemati, Mehdi; Zheng, Yuqing

2018-01-01

Systematic review of research examining consumer preference for the main electronic cigarette (e-cigarette) attributes namely flavor, nicotine strength, and type. A systematic search of peer-reviewed articles resulted in a pool of 12,933 articles. We included only articles that meet all the selection criteria: (1) peer-reviewed, (2) written in English, and (3) addressed consumer preference for one or more of the e-cigarette attributes including flavor, strength, and type. 66 articles met the inclusion criteria for this review. Consumers preferred flavored e-cigarettes, and such preference varied with age groups and smoking status. We also found that several flavors were associated with decreased harm perception while tobacco flavor was associated with increased harm perception. In addition, some flavor chemicals and sweeteners used in e-cigarettes could be of toxicological concern. Finally, consumer preference for nicotine strength and types depended on smoking status, e-cigarette use history, and gender. Adolescents could consider flavor the most important factor trying e-cigarettes and were more likely to initiate vaping through flavored e-cigarettes. Young adults overall preferred sweet, menthol, and cherry flavors, while non-smokers in particular preferred coffee and menthol flavors. Adults in general also preferred sweet flavors (though smokers like tobacco flavor the most) and disliked flavors that elicit bitterness or harshness. In terms of whether flavored e-cigarettes assisted quitting smoking, we found inconclusive evidence. E-cigarette users likely initiated use with a cigarette like product and transitioned to an advanced system with more features. Non-smokers and inexperienced e-cigarettes users tended to prefer no nicotine or low nicotine e-cigarettes while smokers and experienced e-cigarettes users preferred medium and high nicotine e-cigarettes. Weak evidence exists regarding a positive interaction between menthol flavor and nicotine strength.

The effect of toothpicks containing flavoring and flavoring plus jambu extract (spilanthol) to promote salivation in patients -diagnosed with opioid-induced dry mouth (xerostomia).

PubMed

Davis, Bennet; Davis, Kathy; Bigelow, Sandy; Healey, Patricia

To determine if the use of toothpicks infused with flavoring and flavoring plus the food additive spilanthol (Xerosticks™) improve saliva flow in people with opioid-induced dry mouth. Time series, nonrandomized, double-blind within-subject design. Private practice/academic multidisciplinary pain and palliative care clinic. Ten subjects with opioid-induced dry mouth were recruited, and all finished the study. Salivary flow and pH were measured consecutively at baseline, following use of a mango-flavored toothpick, and again after use of a mango-flavored toothpick infused with spilanthol. Salivary flow rates and saliva pH were compared between flavored and baseline, between flavored + spilanthol and baseline, and between the flavored and flavored + spilanthol. Mouthfeel of each toothpick was assessed using the Bluestone Mouthfeel Questionnaire. The primary measure was salivary flow, and the secondary measures were salivary pH and mouthfeel. Saliva flow increased 440 percent over baseline with use of a flavored toothpick and 628 percent over baseline with similarly flavored toothpicks infused with spilanthol, and these differences are significant (p = 0.00002). Saliva pH increased with both toothpicks (p = 0.04). The addition of spilanthol produced a greater increase in salivary flow (p = 0.05) compared to control toothpicks with flavoring alone. Furthermore, addition of spilanthol improved the "mouthfeel" of the toothpick (p = 0.00001). Toothpicks infused with either flavoring or flavoring plus spilanthol are likely to be an effective remedy for opioid-induced dry mouth. Addition of spilanthol may improve effectiveness over flavoring alone and may be better ac-cepted because spilanthol appears to improve mouthfeel.

Meat flavor precursors and factors influencing flavor precursors--A systematic review.

PubMed

Khan, Muhammad Issa; Jo, Cheorun; Tariq, Muhammad Rizwan

2015-12-01

Flavor is the sensory impression sensed by taste and smell buds and is a leading factor determining the meat quality and purchasing decision of the consumer. Meat flavor is characteristic of volatiles produced as a result of reactions of non-volatile components that are induced thermally. The water soluble compounds having low molecular weight and meat lipids are important precursors of cooked meat flavor. The Maillard reaction, lipid oxidation, and vitamin degradation are leading reactions during cooking which develop meat flavor from uncooked meat with little aroma and bloody taste. The pre-slaughter and postmortem factors like animal breed, sex, age, feed, aging and cooking conditions contribute to flavor development of cooked meat. The objective of this review is to highlight the flavor chemistry, meat flavor precursors and factors affecting meat flavor precursors. Copyright © 2015 Elsevier Ltd. All rights reserved.

The association between flavor labeling and flavor recall ability in children.

PubMed

Lumeng, Julie C; Zuckerman, Matthew D; Cardinal, Tiffany; Kaciroti, Niko

2005-09-01

This study sought to determine if the ability to label a flavor is associated with an improved ability to recall having tasted the flavor in preschool-aged children. A total of 120 3- to 6-year-old English-speaking children tasted and labeled 20 different flavors, blinded to color. Children's labels for the flavors were scored for consistency and accuracy. Recall for having tasted the flavor was tested. Both labeling ability and recall ability improved rapidly between the ages of 3 and 6 years in this cohort. Regression analysis indicated that independent of the child's age, consistent accurate labeling was positively associated with recall ability. Higher maternal education was an independent and marginal contributor to greater recall ability. The combination of consistent and accurate labeling, age, and maternal education accounted for 28% of the variance in flavor recall ability. Consistent but inaccurate labeling alone contributed little to the variance in flavor recall ability. We conclude from these findings that children's ability to recall having tasted a flavor develops rapidly during the preschool age range and that improved recall ability is associated with the ability to consistently and accurately label the flavor. We conclude that language mediates memory for flavors in young children.

39 Flavors: The Community College Classroom.

ERIC Educational Resources Information Center

Hill, Sharon A.

Multicultural education can be defined as an educational process that promotes an understanding and appreciation of the cultural diversity within a pluralistic society. By the year 2000, the number of minorities in the United States will increase dramatically. To respond appropriately and effectively to these emerging demographics, educational…

Drinking typography established by scheduled induction predicts chronic heavy drinking in a monkey model of ethanol self-administration.

PubMed

Grant, Kathleen A; Leng, Xiaoyan; Green, Heather L; Szeliga, Kendall T; Rogers, Laura S M; Gonzales, Steven W

2008-10-01

We have developed an animal model of alcohol self-administration that initially employs schedule-induced polydipsia (SIP) to establish reliable ethanol consumption under open access (22 h/d) conditions with food and water concurrently available. SIP is an adjunctive behavior that is generated by constraining access to an important commodity (e.g., flavored food). The induction schedule and ethanol polydipsia generated under these conditions affords the opportunity to investigate the development of drinking typologies that lead to chronic, excessive alcohol consumption. Adult male cynomolgus monkeys (Macaca fascicularis) were induced to drink water and 4% (w/v in water) ethanol by a Fixed-Time 300 seconds (FT-300 seconds) schedule of banana-flavored pellet delivery. The FT-300 seconds schedule was in effect for 120 consecutive sessions, with daily induction doses increasing from 0.0 to 0.5 g/kg to 1.0 g/kg to 1.5 g/kg every 30 days. Following induction, the monkeys were allowed concurrent access to 4% (w/v) ethanol and water for 22 h/day for 12 months. Drinking typographies during the induction of drinking 1.5 g/kg ethanol emerged that were highly predictive of the daily ethanol intake over the next 12 months. Specifically, the frequency in which monkeys ingested 1.5 g/kg ethanol without a 5-minute lapse in drinking (defined as a bout of drinking) during induction strongly predicted (correlation 0.91) subsequent ethanol intake over the next 12 months of open access to ethanol. Blood ethanol during induction were highly correlated with intake and with drinking typography and ranged from 100 to 160 mg% when the monkeys drank their 1.5 g/kg dose in a single bout. Forty percent of the population became heavy drinkers (mean daily intakes >3.0 g/kg for 12 months) characterized by frequent "spree" drinking (intakes >4.0 g/kg/d). This model of ethanol self-administration identifies early alcohol drinking typographies (gulping the equivalent of 6 drinks) that evolve into chronic heavy alcohol consumption in primates (drinking the equivalent of 16 to 20 drinks per day). The model may aid in identifying biological risks for establishing harmful alcohol drinking.

Drinking Typography Established by Scheduled Induction Predicts Chronic Heavy Drinking in a Monkey Model of Ethanol Self-Administration

PubMed Central

Grant, Kathleen A.; Leng, Xiaoyan; Green, Heather L.; Szeliga, Kendall T.; Rogers, Laura S. M.; Gonzales, Steven W.

2010-01-01

Background We have developed an animal model of alcohol self-administration that initially employs schedule-induced polydipsia (SIP) to establish reliable ethanol consumption under open access (22 h/d) conditions with food and water concurrently available. SIP is an adjunctive behavior that is generated by constraining access to an important commodity (e.g., flavored food). The induction schedule and ethanol polydipsia generated under these conditions affords the opportunity to investigate the development of drinking typologies that lead to chronic, excessive alcohol consumption. Methods Adult male cynomolgus monkeys (Macaca fascicularis) were induced to drink water and 4% (w/v in water) ethanol by a Fixed-Time 300 seconds (FT-300 seconds) schedule of banana-flavored pellet delivery. The FT-300 seconds schedule was in effect for 120 consecutive sessions, with daily induction doses increasing from 0.0 to 0.5 g/kg to 1.0 g/kg to 1.5 g/kg every 30 days. Following induction, the monkeys were allowed concurrent access to 4% (w/v) ethanol and water for 22 h/day for 12 months. Results Drinking typographies during the induction of drinking 1.5 g/kg ethanol emerged that were highly predictive of the daily ethanol intake over the next 12 months. Specifically, the frequency in which monkeys ingested 1.5 g/kg ethanol without a 5-minute lapse in drinking (defined as a bout of drinking) during induction strongly predicted (correlation 0.91) subsequent ethanol intake over the next 12 months of open access to ethanol. Blood ethanol during induction were highly correlated with intake and with drinking typography and ranged from 100 to 160 mg% when the monkeys drank their 1.5 g/kg dose in a single bout. Forty percent of the population became heavy drinkers (mean daily intakes >3.0 g/kg for 12 months) characterized by frequent “spree” drinking (intakes >4.0 g/kg/d). Conclusion This model of ethanol self-administration identifies early alcohol drinking typographies (gulping the equivalent of 6 drinks) that evolve into chronic heavy alcohol consumption in primates (drinking the equivalent of 16 to 20 drinks per day). The model may aid in identifying biological risks for establishing harmful alcohol drinking. PMID:18702645

$$B\\to Kl^+l^-$$ decay form factors from three-flavor lattice QCD

DOE PAGES

Bailey, Jon A.

2016-01-27

We compute the form factors for the B → Kl +l - semileptonic decay process in lattice QCD using gauge-field ensembles with 2+1 flavors of sea quark, generated by the MILC Collaboration. The ensembles span lattice spacings from 0.12 to 0.045 fm and have multiple sea-quark masses to help control the chiral extrapolation. The asqtad improved staggered action is used for the light valence and sea quarks, and the clover action with the Fermilab interpretation is used for the heavy b quark. We present results for the form factors f+(q 2), f 0(q 2), and f T(q 2), where q 2more » is the momentum transfer, together with a comprehensive examination of systematic errors. Lattice QCD determines the form factors for a limited range of q 2, and we use the model-independent z expansion to cover the whole kinematically allowed range. We present our final form-factor results as coefficients of the z expansion and the correlations between them, where the errors on the coefficients include statistical and all systematic uncertainties. Lastly, we use this complete description of the form factors to test QCD predictions of the form factors at high and low q 2.« less

APFEL: A PDF evolution library with QED corrections

NASA Astrophysics Data System (ADS)

Bertone, Valerio; Carrazza, Stefano; Rojo, Juan

2014-06-01

Quantum electrodynamics and electroweak corrections are important ingredients for many theoretical predictions at the LHC. This paper documents APFEL, a new PDF evolution package that allows for the first time to perform DGLAP evolution up to NNLO in QCD and to LO in QED, in the variable-flavor-number scheme and with either pole or MS bar heavy quark masses. APFEL consistently accounts for the QED corrections to the evolution of quark and gluon PDFs and for the contribution from the photon PDF in the proton. The coupled QCD ⊗ QED equations are solved in x-space by means of higher order interpolation, followed by Runge-Kutta solution of the resulting discretized evolution equations. APFEL is based on an innovative and flexible methodology for the sequential solution of the QCD and QED evolution equations and their combination. In addition to PDF evolution, APFEL provides a module that computes Deep-Inelastic Scattering structure functions in the FONLL general-mass variable-flavor-number scheme up to O(αs2) . All the functionalities of APFEL can be accessed via a Graphical User Interface, supplemented with a variety of plotting tools for PDFs, parton luminosities and structure functions. Written in FORTRAN 77, APFEL can also be used via the C/C++ and Python interfaces, and is publicly available from the HepForge repository.

Unified scenario for composite right-handed neutrinos and dark matter

NASA Astrophysics Data System (ADS)

Davoudiasl, Hooman; Giardino, Pier Paolo; Neil, Ethan T.; Rinaldi, Enrico

2017-12-01

We entertain the possibility that neutrino masses and dark matter (DM) originate from a common composite dark sector. A minimal effective theory can be constructed based on a dark S U (3 )D interaction with three flavors of massless dark quarks; electroweak symmetry breaking gives masses to the dark quarks. By assigning a Z2 charge to one flavor, a stable "dark kaon" can provide a good thermal relic DM candidate. We find that "dark neutrons" may be identified as right handed Dirac neutrinos. Some level of "neutron-anti-neutron" oscillation in the dark sector can then result in non-zero Majorana masses for light standard model neutrinos. A simple ultraviolet completion is presented, involving additional heavy S U (3 )D-charged particles with electroweak and lepton Yukawa couplings. At our benchmark point, there are "dark pions" that are much lighter than the Higgs and we expect spectacular collider signals arising from the UV framework. This includes the decay of the Higgs boson to τ τ ℓℓ', where ℓ(ℓ') can be any lepton, with displaced vertices. We discuss the observational signatures of this UV framework in dark matter searches and primordial gravitational wave experiments; the latter signature is potentially correlated with the H →τ τ ℓℓ' decay.

Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive test.

PubMed

Liou, B K; Grün, I U

2007-10-01

Fat mimetics are commonly used in the manufacture of low-fat and fat-free ice creams. However, the use of fat mimetics affects flavor and texture characteristics of ice cream, which results in decreased overall acceptability by consumers. The initial objective of this study was to investigate the release behavior of 5 strawberry flavor compounds in ice creams with Simplesse((R)), Litesse((R)), and Litesse((R))/Simplesse((R)) mixes using descriptive analysis. Fat mimetics and flavor formulation significantly influenced the perception of Furaneoltrade mark (cooked sugar flavor), alpha-ionone (violet flavor), and gamma-undecalactone (peach flavor), but there was no interaction between ice cream type and flavor formulation for the 3 flavors. Furaneol and ethyl-3-methyl-3-phenylglycidate (candy flavor) were perceived more strongly in full-fat ice cream, while cis-3-hexen-1-ol (grassy flavor), alpha-ionone, and gamma-undecalactone were perceived more strongly in low-fat ice cream. Ice creams with Simplesse and full-fat ice cream had similar sensory characteristics, while ice creams with Litesse were similar to low-fat ice creams in flavor characteristics, and ice creams with Litesse/Simplesse mixes were closer in flavor profile to low-fat ice cream but had similar texture properties to those of full-fat ice cream. Simplesse was found to be a better fat mimetic for duplicating the flavor profiles and mouthfeel of full-fat ice cream.

Searching for flavor labels in food products: the influence of color-flavor congruence and association strength.

PubMed

Velasco, Carlos; Wan, Xiaoang; Knoeferle, Klemens; Zhou, Xi; Salgado-Montejo, Alejandro; Spence, Charles

2015-01-01

Prior research provides robust support for the existence of a number of associations between colors and flavors. In the present study, we examined whether congruent (vs. incongruent) combinations of product packaging colors and flavor labels would facilitate visual search for products labeled with specific flavors. The two experiments reported here document a Stroop-like effect between flavor words and packaging colors. The participants were able to search for packaging flavor labels more rapidly when the color of the packaging was congruent with the flavor label (e.g., red/tomato) than when it was incongruent (e.g., yellow/tomato). In addition, when the packaging color was incongruent, those flavor labels that were more strongly associated with a specific color yielded slower reaction times and more errors (Stroop interference) than those that were less strongly tied to a specific color. Importantly, search efficiency was affected both by color/flavor congruence and association strength. Taken together, these results therefore highlight the role of color congruence and color-word association strength when it comes to searching for specific flavor labels.

Neutrinoless double beta decay in type I+II seesaw models

NASA Astrophysics Data System (ADS)

Borah, Debasish; Dasgupta, Arnab

2015-11-01

We study neutrinoless double beta decay in left-right symmetric extension of the standard model with type I and type II seesaw origin of neutrino masses. Due to the enhanced gauge symmetry as well as extended scalar sector, there are several new physics sources of neutrinoless double beta decay in this model. Ignoring the left-right gauge boson mixing and heavy-light neutrino mixing, we first compute the contributions to neutrinoless double beta decay for type I and type II dominant seesaw separately and compare with the standard light neutrino contributions. We then repeat the exercise by considering the presence of both type I and type II seesaw, having non-negligible contributions to light neutrino masses and show the difference in results from individual seesaw cases. Assuming the new gauge bosons and scalars to be around a TeV, we constrain different parameters of the model including both heavy and light neutrino masses from the requirement of keeping the new physics contribution to neutrinoless double beta decay amplitude below the upper limit set by the GERDA experiment and also satisfying bounds from lepton flavor violation, cosmology and colliders.

Search for heavy neutrinos and W bosons with right-handed couplings in proton–proton collisions at √s = 8 TeV

DOE PAGES

Khachatryan, Vardan

2014-11-26

A search for heavy, right-handed neutrinos, Nℓ (ℓ=e,μ), and right-handed WR bosons, which arise in the left-right symmetric extensions of the standard model, has been performed by the CMS experiment. The search was based on a sample of two lepton plus two jet events collected in proton–proton collisions at a center-of-mass energy of 8TeV corresponding to an integrated luminosity of 19.7 fb –1. For models with strict left-right symmetry, and assuming only one N ℓ flavor contributes significantly to the W R decay width, the region in the two-dimensional (M W R,M N ℓ) mass plane excluded at a 95%more » confidence level extends to approximately M W R = 3.0TeV and covers a large range of neutrino masses below the W R boson mass, depending on the value of M W R. This search significantly extends the (M W R, M N ℓ) exclusion region beyond previous results.« less

Design and Beam Test Results for the sPHENIX Electromagnetic and Hadronic Calorimeter Prototypes

DOE Office of Scientific and Technical Information (OSTI.GOV)

Aidala, C.A.; et al.

The sPHENIX experiment at the Relativistic Heavy Ion Collider (RHIC) will perform high precision measurements of jets and heavy flavor observables for a wide selection of nuclear collision systems, elucidating the microscopic nature of strongly interacting matter ranging from nucleons to the strongly coupled quark-gluon plasma. A prototype of the sPHENIX calorimeter system was tested at the Fermilab Test Beam Facility as experiment T-1044 in the spring of 2016. The electromagnetic calorimeter (EMCal) prototype is composed of scintillating fibers embedded in a mixture of tungsten powder and epoxy. The hadronic calorimeter (HCal) prototype is composed of tilted steel plates alternating with plastic scintillator. Results of the test beam reveal the energy resolution for electrons in the EMCal ismore » $$2.8\\%\\oplus~15.5\\%/\\sqrt{E}$$ and the energy resolution for hadrons in the combined EMCal plus HCal system is $$13.5\\%\\oplus 64.9\\%/\\sqrt{E}$$. These results demonstrate that the performance of the proposed calorimeter system is consistent with \\geant simulations and satisfies the sPHENIX specifications.« less

The role of the baryon junction in relativistic heavy-ion collisions

NASA Astrophysics Data System (ADS)

Vance, Stephen Earl

The non-perturbative nature of the conserved baryon number of nuclei is investigated by studying the role of the baryon junction in relativistic heavy-ion collisions. The junction, J, of a baryon originates in the Standard Model of Strong Interactions (QCD) and is the vertex which connects the color flux (Wilson) lines flowing from the three valence quarks. In high energy interactions, the baryon junction can play a dynamical role through the Regge exchange of junction states. We show that the junction exchange provides a natural mechanism for the transport of baryon number into the central rapidity region and has the remarkable ability to produce valence hyperons, including W- baryons. This mechanism is used to describe the observed baryon stopping and associated hyperon production in nucleus-nucleus collisions at the CERN SPS. We also show that junction - antijunction excitations or JJ loops provide a new mechanism for baryon pair production and lead to enhanced hyperon and antihyperon production. The combination of these two mechanisms is able to explain part of the anomalous hyperon production observed in Pb + Pb collisions at the SPS. Using the junction initial state dynamics, final state strangeness exchange interactions are shown to further enhance hyperon production and are proposed as an explanation of the remaining anomalous hyperon production. With larger phase space (higher energy) accessible at the newly constructed BNL RHIC facility, we propose that the observation of valence W- baryons in pp collisions will be a decisive observable to confirm the junction exchange picture of baryon number transport. In addition, we note that novel rapidity correlations between baryons and antibaryons of completely different quark flavors, like D++(uuu) and W+( ss s) , are predicted by the JJ loop mechanism. For numerical calculations of multiparticle observables associated with these junction mechanisms, we developed the HIJING/BB¯ nuclear event generator. HIJING/BB¯ was then coupled to the General Cascade Program (GCP) to study the role of the final state flavor changing interactions.

The case for mixed dark matter from sterile neutrinos

DOE Office of Scientific and Technical Information (OSTI.GOV)

Lello, Louis; Boyanovsky, Daniel, E-mail: lal81@pitt.edu, E-mail: boyan@pitt.edu

2016-06-01

Sterile neutrinos are SU(2) singlets that mix with active neutrinos via a mass matrix, its diagonalization leads to mass eigenstates that couple via standard model vertices. We study the cosmological production of heavy neutrinos via standard model charged and neutral current vertices under a minimal set of assumptions: i) the mass basis contains a hierarchy of heavy neutrinos , ii) these have very small mixing angles with the active (flavor) neutrinos, iii) standard model particles, including light (active-like) neutrinos are in thermal equilibrium. If kinematically allowed, the same weak interaction processes that produce active-like neutrinos also produce the heavier species.more » We introduce the quantum kinetic equations that describe their production, freeze out and decay and discuss the various processes that lead to their production in a wide range of temperatures assessing their feasibility as dark matter candidates. The final distribution function at freeze-out is a mixture of the result of the various production processes. We identify processes in which finite temperature collective excitations may lead to the production of the heavy species. As a specific example, we consider the production of heavy neutrinos in the mass range M {sub h} ∼< 140 MeV from pion decay shortly after the QCD crossover including finite temperature corrections to the pion form factors and mass. We consider the different decay channels that allow for the production of heavy neutrinos showing that their frozen distribution functions exhibit effects from ''kinematic entanglement'' and argue for their viability as mixed dark matter candidates. We discuss abundance, phase space density and stability constraints and argue that heavy neutrinos with lifetime τ> 1/ H {sub 0} freeze out of local thermal equilibrium, and conjecture that those with lifetimes τ || 1/ H {sub 0} may undergo cascade decay into lighter DM candidates and/or inject non-LTE neutrinos into the cosmic neutrino background. We provide a comparison with non-resonant production via active-sterile mixing.« less

7 CFR 58.718 - Flavor ingredients.

Code of Federal Regulations, 2011 CFR

2011-01-01

... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Quality Specifications for Raw Material § 58.718 Flavor ingredients. Flavor ingredients used in process cheese and related products shall... types of flavoring materials should be uniform in color and should impart the characteristic flavor...

7 CFR 58.718 - Flavor ingredients.

Code of Federal Regulations, 2010 CFR

2010-01-01

... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Quality Specifications for Raw Material § 58.718 Flavor ingredients. Flavor ingredients used in process cheese and related products shall... types of flavoring materials should be uniform in color and should impart the characteristic flavor...

Influence of Flavors on the Propagation of E-Cigarette–Related Information: Social Media Study

PubMed Central

Zhou, Jiaqi; Zeng, Daniel Dajun; Tsui, Kwok Leung

2018-01-01

Background Modeling the influence of e-cigarette flavors on information propagation could provide quantitative policy decision support concerning smoking initiation and contagion, as well as e-cigarette regulations. Objective The objective of this study was to characterize the influence of flavors on e-cigarette–related information propagation on social media. Methods We collected a comprehensive dataset of e-cigarette–related discussions from public Pages on Facebook. We identified 11 categories of flavors based on commonly used categorizations. Each post’s frequency of being shared served as a proxy measure of information propagation. We evaluated a set of regression models and chose the hurdle negative binomial model to characterize the influence of different flavors and nonflavor control variables on e-cigarette–related information propagation. Results We found that 5 flavors (sweet, dessert & bakery, fruits, herbs & spices, and tobacco) had significantly negative influences on e-cigarette–related information propagation, indicating the users’ tendency not to share posts related to these flavors. We did not find a positive significance of any flavors, which is contradictory to previous research. In addition, we found that a set of nonflavor–related factors were associated with information propagation. Conclusions Mentions of flavors in posts did not enhance the popularity of e-cigarette–related information. Certain flavors could even have reduced the popularity of information, indicating users’ lack of interest in flavors. Promoting e-cigarette–related information with mention of flavors is not an effective marketing approach. This study implies the potential concern of users about flavorings and suggests a need to regulate the use of flavorings in e-cigarettes. PMID:29572202

Flavored Tobacco Product Use Among Middle and High School Students--United States, 2014.

PubMed

Corey, Catherine G; Ambrose, Bridget K; Apelberg, Benjamin J; King, Brian A

2015-10-02

The 2009 Family Smoking Prevention and Tobacco Control Act prohibits "characterizing flavors" (e.g., candy, fruit, and chocolate) other than tobacco and menthol in cigarettes; however, characterizing flavors are not currently prohibited in other tobacco products. Analyses of retail sales data suggest that U.S. consumption of flavored noncigarette tobacco products, including flavored cigars and flavored e-cigarettes, has increased in recent years. There is growing concern that widely marketed varieties of new and existing flavored tobacco products might appeal to youths (2) and could be contributing to recent increases in the use of tobacco products, including e-cigarettes and hookah, among youths. CDC and the Food and Drug Administration (FDA) analyzed data from the 2014 National Youth Tobacco Survey (NYTS) to determine the prevalence of past 30 day use (current use) of flavored e-cigarette, hookah tobacco, cigar, pipe tobacco or smokeless tobacco products, and menthol cigarettes among middle and high school students, and the proportion of current tobacco product users who have used flavored products. An estimated 70.0% (3.26 million) of all current youth tobacco users had used at least one flavored tobacco product in the past 30 days. Among current users, 63.3%, (1.58 million) had used a flavored e-cigarette, 60.6%, (1.02 million) had used flavored hookah tobacco, and 63.5% (910,000) had used a flavored cigar in the past 30 days. Given the millions of current youth tobacco users, it is important for comprehensive tobacco prevention and control strategies to address all forms of tobacco use, including flavored tobacco products, among U.S. youths.

A systematic review of consumer preference for e-cigarette attributes: Flavor, nicotine strength, and type

PubMed Central

Nemati, Mehdi; Zheng, Yuqing

2018-01-01

Objective Systematic review of research examining consumer preference for the main electronic cigarette (e-cigarette) attributes namely flavor, nicotine strength, and type. Method A systematic search of peer-reviewed articles resulted in a pool of 12,933 articles. We included only articles that meet all the selection criteria: (1) peer-reviewed, (2) written in English, and (3) addressed consumer preference for one or more of the e-cigarette attributes including flavor, strength, and type. Results 66 articles met the inclusion criteria for this review. Consumers preferred flavored e-cigarettes, and such preference varied with age groups and smoking status. We also found that several flavors were associated with decreased harm perception while tobacco flavor was associated with increased harm perception. In addition, some flavor chemicals and sweeteners used in e-cigarettes could be of toxicological concern. Finally, consumer preference for nicotine strength and types depended on smoking status, e-cigarette use history, and gender. Conclusion Adolescents could consider flavor the most important factor trying e-cigarettes and were more likely to initiate vaping through flavored e-cigarettes. Young adults overall preferred sweet, menthol, and cherry flavors, while non-smokers in particular preferred coffee and menthol flavors. Adults in general also preferred sweet flavors (though smokers like tobacco flavor the most) and disliked flavors that elicit bitterness or harshness. In terms of whether flavored e-cigarettes assisted quitting smoking, we found inconclusive evidence. E-cigarette users likely initiated use with a cigarette like product and transitioned to an advanced system with more features. Non-smokers and inexperienced e-cigarettes users tended to prefer no nicotine or low nicotine e-cigarettes while smokers and experienced e-cigarettes users preferred medium and high nicotine e-cigarettes. Weak evidence exists regarding a positive interaction between menthol flavor and nicotine strength. PMID:29543907

21 CFR 169.178 - Concentrated vanilla flavoring.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Concentrated vanilla flavoring. 169.178 Section... Food Dressings and Flavorings § 169.178 Concentrated vanilla flavoring. (a) Concentrated vanilla... statement of ingredients prescribed for vanilla flavoring by § 169.177, except that it is concentrated to...

21 CFR 169.178 - Concentrated vanilla flavoring.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Concentrated vanilla flavoring. 169.178 Section... Food Dressings and Flavorings § 169.178 Concentrated vanilla flavoring. (a) Concentrated vanilla... statement of ingredients prescribed for vanilla flavoring by § 169.177, except that it is concentrated to...

21 CFR 169.178 - Concentrated vanilla flavoring.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Concentrated vanilla flavoring. 169.178 Section... Food Dressings and Flavorings § 169.178 Concentrated vanilla flavoring. (a) Concentrated vanilla... statement of ingredients prescribed for vanilla flavoring by § 169.177, except that it is concentrated to...

21 CFR 169.178 - Concentrated vanilla flavoring.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Concentrated vanilla flavoring. 169.178 Section... Food Dressings and Flavorings § 169.178 Concentrated vanilla flavoring. (a) Concentrated vanilla... statement of ingredients prescribed for vanilla flavoring by § 169.177, except that it is concentrated to...

21 CFR 169.178 - Concentrated vanilla flavoring.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Concentrated vanilla flavoring. 169.178 Section... Food Dressings and Flavorings § 169.178 Concentrated vanilla flavoring. (a) Concentrated vanilla... statement of ingredients prescribed for vanilla flavoring by § 169.177, except that it is concentrated to...

Changes in preferences of gestating heifers fed untreated or ammoniated straw in different flavors.

PubMed

Atwood, S B; Provenza, F D; Wiedmeier, R D; Banner, R E

2001-12-01

We determined how a food's flavor and digestibility, along with an animal's recent experiences, influenced food preference and intake. In three experiments, pregnant heifers were fed a basal ration (7.75 kg/animal) of alfalfa, barley, corn silage, and a vitamin/mineral supplement from 1500 to 2200. Exp. 1 determined the influence of recent exposure to flavored straw. Animals were divided into two groups (n = 16/group) and fed either untreated or ammoniated straw with digestibilities of 43 and 58%, respectively. Within each group, half of the heifers were fed maple-flavored straw and the other half were fed coconut-flavored straw from 1100 one day to 0900 the next day, with no base ration. We then offered straw in both flavors from 1000 to 1200 for the next 5 d. Animals fed maple-flavored straw for 1 d generally preferred coconut- over maple-flavored straw for the next 5 d, whereas animals previously fed coconut-flavored straw preferred maple-flavored straw (P < 0.001). The change in preference was stronger when animals were fed untreated compared with ammoniated straw. Experiments 2 and 3 determined the influence of offering straw in different flavors, either in sequence (Exp. 2) or simultaneously (Exp. 3). In Exp. 2, we offered heifers (n = 16) straw in three flavors (maple from 0900 to 1100, coconut from 1100 to 1300, and unflavored from 1300 to 1500) and compared their intake with that of heifers (n = 16) offered unflavored straw throughout the day. In Exp. 3, we compared intake of heifers (n = 16) simultaneously offered straw in three flavors (coconut, maple, and unflavored) with that of heifers (n = 16) offered only unflavored straw from 1000 to 1500. In both experiments, straw intake and preference differed between heifers offered straw in a variety of flavors as opposed to only unflavored straw (P < 0.05), but animals fed a variety of flavors did not consistently eat more than those fed only one flavor. During a post-trial preference test, heifers previously restricted to straw in one flavor for 5 d preferred straw in alternative flavors, whereas heifers fed straw in all three flavors preferred unflavored straw. Changes in preference were stronger for heifers fed untreated compared with ammoniated straw. Collectively, our results suggest that palatability, as evidenced by changes in preference and intake, is dynamic and depends on a food's flavor and nutritional quality and an animal's recent experiences with the food.

9 CFR 381.118 - Ingredients statement.

Code of Federal Regulations, 2010 CFR

2010-01-01

... ingredients of poultry products processed from other kinds of poultry. (c) The terms spice, natural flavor, natural flavoring, flavor or flavoring may be used in the following manner: (1) The term “spice” means any... portion of any volatile oil or other flavoring principle has been removed. Spices include the spices...

21 CFR 169.181 - Vanilla-vanillin flavoring.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Vanilla-vanillin flavoring. 169.181 Section 169... Dressings and Flavorings § 169.181 Vanilla-vanillin flavoring. (a) Vanilla-vanillin flavoring conforms to... ingredients prescribed for vanilla-vanillin extract by § 169.180, except that its content of ethyl alcohol is...

21 CFR 169.181 - Vanilla-vanillin flavoring.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Vanilla-vanillin flavoring. 169.181 Section 169... Dressings and Flavorings § 169.181 Vanilla-vanillin flavoring. (a) Vanilla-vanillin flavoring conforms to... ingredients prescribed for vanilla-vanillin extract by § 169.180, except that its content of ethyl alcohol is...

21 CFR 169.181 - Vanilla-vanillin flavoring.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Vanilla-vanillin flavoring. 169.181 Section 169... Dressings and Flavorings § 169.181 Vanilla-vanillin flavoring. (a) Vanilla-vanillin flavoring conforms to... ingredients prescribed for vanilla-vanillin extract by § 169.180, except that its content of ethyl alcohol is...

21 CFR 169.181 - Vanilla-vanillin flavoring.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Vanilla-vanillin flavoring. 169.181 Section 169... Dressings and Flavorings § 169.181 Vanilla-vanillin flavoring. (a) Vanilla-vanillin flavoring conforms to... ingredients prescribed for vanilla-vanillin extract by § 169.180, except that its content of ethyl alcohol is...

21 CFR 169.181 - Vanilla-vanillin flavoring.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Vanilla-vanillin flavoring. 169.181 Section 169... Dressings and Flavorings § 169.181 Vanilla-vanillin flavoring. (a) Vanilla-vanillin flavoring conforms to... ingredients prescribed for vanilla-vanillin extract by § 169.180, except that its content of ethyl alcohol is...

27 CFR 24.113 - Description of volatile fruit-flavor concentrate operations.

Code of Federal Regulations, 2014 CFR

2014-04-01

... Operations Application § 24.113 Description of volatile fruit-flavor concentrate operations. Each applicant intending to produce volatile fruit-flavor concentrate shall include on the TTB F 5120.25 application a step... volatile fruit-flavor concentrate from the system. If volatile fruit-flavor concentrate containing more...

27 CFR 24.113 - Description of volatile fruit-flavor concentrate operations.

Code of Federal Regulations, 2011 CFR

2011-04-01

... Operations Application § 24.113 Description of volatile fruit-flavor concentrate operations. Each applicant intending to produce volatile fruit-flavor concentrate shall include on the TTB F 5120.25 application a step... volatile fruit-flavor concentrate from the system. If volatile fruit-flavor concentrate containing more...

27 CFR 24.113 - Description of volatile fruit-flavor concentrate operations.

Code of Federal Regulations, 2012 CFR

2012-04-01

... Operations Application § 24.113 Description of volatile fruit-flavor concentrate operations. Each applicant intending to produce volatile fruit-flavor concentrate shall include on the TTB F 5120.25 application a step... volatile fruit-flavor concentrate from the system. If volatile fruit-flavor concentrate containing more...

27 CFR 24.113 - Description of volatile fruit-flavor concentrate operations.

Code of Federal Regulations, 2013 CFR

2013-04-01

... Operations Application § 24.113 Description of volatile fruit-flavor concentrate operations. Each applicant intending to produce volatile fruit-flavor concentrate shall include on the TTB F 5120.25 application a step... volatile fruit-flavor concentrate from the system. If volatile fruit-flavor concentrate containing more...

27 CFR 24.113 - Description of volatile fruit-flavor concentrate operations.

Code of Federal Regulations, 2010 CFR

2010-04-01

... Operations Application § 24.113 Description of volatile fruit-flavor concentrate operations. Each applicant intending to produce volatile fruit-flavor concentrate shall include on the TTB F 5120.25 application a step... volatile fruit-flavor concentrate from the system. If volatile fruit-flavor concentrate containing more...

Effect of New Physics in Astrophysical Neutrino Flavor.

PubMed

Argüelles, Carlos A; Katori, Teppei; Salvado, Jordi

2015-10-16

Astrophysical neutrinos are powerful tools for investigating the fundamental properties of particle physics through their flavor content. In this Letter, we perform the first general new physics study on ultrahigh energy neutrino flavor content by introducing effective operators. We find that, at the current limits on these operators, new physics terms cause maximal effects on the flavor content; however, the flavor content on the Earth is confined to a region related to the assumed initial flavor content. Furthermore, we conclude that a precise measure of the flavor content on the Earth will provide orders of magnitude improvement on new physics bounds. Finally, we discuss the current best fits of flavor content of the IceCube data and their interplay with new physics scenarios.

Prenatal flavor exposure affects flavor recognition and stress-related behavior of piglets.

PubMed

Oostindjer, Marije; Bolhuis, J Elizabeth; van den Brand, Henry; Kemp, Bas

2009-11-01

Exposure to flavors in the amniotic fluid and mother's milk derived from the maternal diet has been shown to modulate food preferences and neophobia of young animals of several species. Aim of the experiment was to study the effects of pre- and postnatal flavor exposure on behavior of piglets during (re)exposure to this flavor. Furthermore, we investigated whether varying stress levels, caused by different test settings, affected behavior of animals during (re)exposure. Piglets were exposed to anisic flavor through the maternal diet during late gestation and/or during lactation or never. Piglets that were prenatally exposed to the flavor through the maternal diet behaved differently compared with unexposed pigs during reexposure to the flavor in several tests, suggesting recognition of the flavor. The differences between groups were more pronounced in tests with relatively high stress levels. This suggests that stress levels, caused by the design of the test, can affect the behavior shown in the presence of the flavor. We conclude that prenatal flavor exposure affects behaviors of piglets that are indicative of recognition and that these behaviors are influenced by stress levels during (re)exposure.

Volatile flavor compounds in yogurt: a review.

PubMed

Cheng, Hefa

2010-11-01

Considerable knowledge has been accumulated on the volatile compounds contributing to the aroma and flavor of yogurt. This review outlines the production of the major flavor compounds in yogurt fermentation and the analysis techniques, both instrumental and sensory, for quantifying the volatile compounds in yogurt. The volatile compounds that have been identified in plain yogurt are summarized, with the few key aroma compounds described in detail. Most flavor compounds in yogurt are produced from lipolysis of milkfat and microbiological transformations of lactose and citrate. More than 100 volatiles, including carbonyl compounds, alcohols, acids, esters, hydrocarbons, aromatic compounds, sulfur-containing compounds, and heterocyclic compounds, are found in yogurt at low to trace concentrations. Besides lactic acid, acetaldehyde, diacetyl, acetoin, acetone, and 2-butanone contribute most to the typical aroma and flavor of yogurt. Extended storage of yogurt causes off-flavor development, which is mainly attributed to the production of undesired aldehydes and fatty acids during lipid oxidation. Further work on studying the volatile flavor compounds-matrix interactions, flavor release mechanisms, and the synergistic effect of flavor compounds, and on correlating the sensory properties of yogurt with the compositions of volatile flavor compounds are needed to fully elucidate yogurt aroma and flavor.

The Role of Cocoa as a Cigarette Additive: Opportunities for Product Regulation

PubMed Central

Kennedy, Ryan David; Connolly, Gregory N.

2014-01-01

Introduction: The 2009 Family Smoking Prevention and Tobacco Control Act prohibited the use of characterizing flavors in cigarettes; however, some of these flavors are still used in cigarettes at varying levels. We reviewed tobacco industry internal documents to investigate the role of one of these flavors, cocoa, with the objective of understanding its relationship to sensory and risk perception, promotion of dependence, and enhancement of attractiveness and acceptability. Methods: We used the Legacy Tobacco Documents Library to identify documents relevant to our research questions. Initial search terms were generated following an examination of published literature on cocoa, other cigarette additives, and sensory and risk perception. Further research questions and search terms were generated based on review of documents generated from the initial search terms. Results: Cocoa is widely applied to cigarettes and has been used by the tobacco industry as an additive since the early 20th century. Cocoa can alter the sensory properties of cigarette smoke, including by providing a more appealing taste and decreasing its harshness. The tobacco industry has experimented with manipulating cocoa levels as a means of achieving sensory properties that appeal to women and youth. Conclusions: Although cocoa is identified as a flavor on tobacco industry Web sites, it may serve other sensory purposes in cigarettes as well. Eliminating cocoa as an additive from tobacco products may affect tobacco product abuse liability by altering smokers’ perceptions of product risk, and decreasing product appeal, especially among vulnerable populations. PMID:24610479

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

PubMed

Xu, Enbo; Long, Jie; Wu, Zhengzong; Li, Hongyan; Wang, Fang; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan

2015-07-01

Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic flavor compounds, headspace solid-phase micro-extraction followed by GC-MS was used. A total of 66 volatile compounds were identified in EE. During fermentation, most volatiles generated from enzymatic extruded rice had the similar trends with those from steam-cooked rice, but the differences in the concentration of volatiles indicated a changed balance of flavors release caused by enzymatic extrusion. Besides, the concentrations and sorts of volatiles in EEs fermented from different rice particle sizes, were not dramatically different. By principal component analysis, EE could be distinctly separated from other traditional Chinese rice wines according to its characteristic volatiles, namely, 2-heptanol, 1-octen-3-ol, ethyl 4-hydroxybenzoate, methylpentyl 2-propenoate, γ-hexalactone, and 4-vinylguaiacol. Enzymatic extrusion liquefaction has been a popular thermal treatment for cereals, and gradually being applied in fermentation and liquor-making industry all over the world. The characterization of volatile flavor compounds in Chinese rice wine processed by enzymatic extrusion liquefaction pretreatment, might be made use not only for a better understanding of this new-type rice wine, but for the further utilization of enzymatic extrusion in other wine or alcohol production as well. © 2015 Institute of Food Technologists®

Influence of Flavors on the Propagation of E-Cigarette-Related Information: Social Media Study.

PubMed

Zhou, Jiaqi; Zhang, Qingpeng; Zeng, Daniel Dajun; Tsui, Kwok Leung

2018-03-23

Modeling the influence of e-cigarette flavors on information propagation could provide quantitative policy decision support concerning smoking initiation and contagion, as well as e-cigarette regulations. The objective of this study was to characterize the influence of flavors on e-cigarette-related information propagation on social media. We collected a comprehensive dataset of e-cigarette-related discussions from public Pages on Facebook. We identified 11 categories of flavors based on commonly used categorizations. Each post's frequency of being shared served as a proxy measure of information propagation. We evaluated a set of regression models and chose the hurdle negative binomial model to characterize the influence of different flavors and nonflavor control variables on e-cigarette-related information propagation. We found that 5 flavors (sweet, dessert & bakery, fruits, herbs & spices, and tobacco) had significantly negative influences on e-cigarette-related information propagation, indicating the users' tendency not to share posts related to these flavors. We did not find a positive significance of any flavors, which is contradictory to previous research. In addition, we found that a set of nonflavor-related factors were associated with information propagation. Mentions of flavors in posts did not enhance the popularity of e-cigarette-related information. Certain flavors could even have reduced the popularity of information, indicating users' lack of interest in flavors. Promoting e-cigarette-related information with mention of flavors is not an effective marketing approach. This study implies the potential concern of users about flavorings and suggests a need to regulate the use of flavorings in e-cigarettes. ©Jiaqi Zhou, Qingpeng Zhang, Daniel Dajun Zeng, Kwok Leung Tsui. Originally published in JMIR Public Health and Surveillance (http://publichealth.jmir.org), 23.03.2018.

21 CFR 172.585 - Sugar beet extract flavor base.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Sugar beet extract flavor base. 172.585 Section... HUMAN CONSUMPTION Flavoring Agents and Related Substances § 172.585 Sugar beet extract flavor base. Sugar beet extract flavor base may be safely used in food in accordance with the provisions of this...

21 CFR 172.585 - Sugar beet extract flavor base.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Sugar beet extract flavor base. 172.585 Section 172... CONSUMPTION Flavoring Agents and Related Substances § 172.585 Sugar beet extract flavor base. Sugar beet...) Sugar beet extract flavor base is the concentrated residue of soluble sugar beet extractives from which...

21 CFR 172.585 - Sugar beet extract flavor base.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Sugar beet extract flavor base. 172.585 Section... HUMAN CONSUMPTION Flavoring Agents and Related Substances § 172.585 Sugar beet extract flavor base. Sugar beet extract flavor base may be safely used in food in accordance with the provisions of this...

21 CFR 172.585 - Sugar beet extract flavor base.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Sugar beet extract flavor base. 172.585 Section... HUMAN CONSUMPTION Flavoring Agents and Related Substances § 172.585 Sugar beet extract flavor base. Sugar beet extract flavor base may be safely used in food in accordance with the provisions of this...

21 CFR 169.177 - Vanilla flavoring.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Vanilla flavoring. 169.177 Section 169.177 Food... and Flavorings § 169.177 Vanilla flavoring. (a) Vanilla flavoring conforms to the definition and... vanilla extract by § 169.175, except that its content of ethyl alcohol is less than 35 percent by volume...

21 CFR 169.177 - Vanilla flavoring.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Vanilla flavoring. 169.177 Section 169.177 Food... and Flavorings § 169.177 Vanilla flavoring. (a) Vanilla flavoring conforms to the definition and... vanilla extract by § 169.175, except that its content of ethyl alcohol is less than 35 percent by volume...

21 CFR 169.177 - Vanilla flavoring.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Vanilla flavoring. 169.177 Section 169.177 Food... and Flavorings § 169.177 Vanilla flavoring. (a) Vanilla flavoring conforms to the definition and... vanilla extract by § 169.175, except that its content of ethyl alcohol is less than 35 percent by volume...

21 CFR 169.177 - Vanilla flavoring.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Vanilla flavoring. 169.177 Section 169.177 Food... and Flavorings § 169.177 Vanilla flavoring. (a) Vanilla flavoring conforms to the definition and... vanilla extract by § 169.175, except that its content of ethyl alcohol is less than 35 percent by volume...

21 CFR 169.177 - Vanilla flavoring.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Vanilla flavoring. 169.177 Section 169.177 Food... and Flavorings § 169.177 Vanilla flavoring. (a) Vanilla flavoring conforms to the definition and... vanilla extract by § 169.175, except that its content of ethyl alcohol is less than 35 percent by volume...

Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters.

PubMed

O'Quinn, T G; Woerner, D R; Engle, T E; Chapman, P L; Legako, J F; Brooks, J C; Belk, K E; Tatum, J D

2016-02-01

Sensory analysis of ground LL samples representing 12 beef product categories was conducted in 3 different regions of the U.S. to identify flavor preferences of beef consumers. Treatments characterized production-related flavor differences associated with USDA grade, cattle type, finishing diet, growth enhancement, and postmortem aging method. Consumers (N=307) rated cooked samples for 12 flavors and overall flavor desirability. Samples were analyzed to determine fatty acid content. Volatile compounds produced by cooking were extracted and quantified. Overall, consumers preferred beef that rated high for beefy/brothy, buttery/beef fat, and sweet flavors and disliked beef with fishy, livery, gamey, and sour flavors. Flavor attributes of samples higher in intramuscular fat with greater amounts of monounsaturated fatty acids and lesser proportions of saturated, odd-chain, omega-3, and trans fatty acids were preferred by consumers. Of the volatiles identified, diacetyl and acetoin were most closely correlated with desirable ratings for overall flavor and dimethyl sulfide was associated with an undesirable sour flavor. Copyright © 2015 Elsevier Ltd. All rights reserved.

Collective three-flavor oscillations of supernova neutrinos

NASA Astrophysics Data System (ADS)

Dasgupta, Basudeb; Dighe, Amol

2008-06-01

Neutrinos and antineutrinos emitted from a core collapse supernova interact among themselves, giving rise to collective flavor conversion effects that are significant near the neutrinosphere. We develop a formalism to analyze these collective effects in the complete three-flavor framework. It naturally generalizes the spin-precession analogy to three flavors and is capable of analytically describing phenomena like vacuum/Mikheyev-Smirnov-Wolfenstein (MSW) oscillations, synchronized oscillations, bipolar oscillations, and spectral split. Using the formalism, we demonstrate that the flavor conversions may be “factorized” into two-flavor oscillations with hierarchical frequencies. We explicitly show how the three-flavor solution may be constructed by combining two-flavor solutions. For a typical supernova density profile, we identify an approximate separation of regions where distinctly different flavor conversion mechanisms operate, and demonstrate the interplay between collective and MSW effects. We pictorialize our results in terms of the “e3-e8 triangle” diagram, which is a tool that can be used to visualize three-neutrino flavor conversions in general, and offers insights into the analysis of the collective effects in particular.

Electronic Cigarettes on Twitter – Spreading the Appeal of Flavors

PubMed Central

Chu, Kar-Hai; Unger, Jennifer B.; Cruz, Tess Boley; Soto, Daniel W.

2016-01-01

Objectives Social media platforms are used by tobacco companies to promote products. This study examines message content on Twitter from e-cigarette brands and determines if messages about flavors are more likely than non-flavor messages to be passed along to other viewers. Methods We examined Twitter data from 2 e-cigarette brands and identified messages that contained terms related to e-cigarette flavors. Results Flavor-related posts were retweeted at a significantly higher rate by e-cigarette brands (p = .04) and other Twitter users (p < .01) than non-flavor posts. Conclusions E-cigarette brands and other Twitter users pay attention to flavor-related posts and retweet them often. These findings suggest flavors continue to be an attractive characteristic and their marketing should be monitored closely. PMID:27853734

Fixed obstructive lung disease among workers in the flavor-manufacturing industry--California, 2004-2007.

PubMed

2007-04-27

Bronchiolitis obliterans, a rare and life-threatening form of fixed obstructive lung disease, is known to be caused by exposure to noxious gases in occupational settings and has been described in workers in the microwave-popcorn industry who were exposed to artificial butter-flavoring chemicals, including diacetyl. In August 2004, the California Department of Health Services (CDHS) and Division of Occupational Safety and Health (Cal/OSHA) received the first report of a bronchiolitis obliterans diagnosis in a flavor-manufacturing worker in California. In April 2006, a second report was received of a case in a flavor-manufacturing worker from another company. Neither worker was employed in the microwave-popcorn industry; both were workers in the flavor-manufacturing industry, which produces artificial butter flavoring and other flavors such as cherry, almond, praline, jalapeno, and orange. Both workers had handled pure diacetyl, an ingredient in artificial butter and other flavorings, and additional chemicals involved in the manufacturing process. Studies have indicated that exposure to diacetyl causes severe respiratory epithelial injury in animals. Because the manufacture of flavorings involves more than 2,000 chemicals, workers in the general flavor-manufacturing industry are exposed to more chemicals than workers in the microwave-popcorn industry, which primarily uses butter flavorings. Food flavorings are designated "generally recognized as safe" when approved by the U.S. Food and Drug Administration; flavorings are not known to put consumers at risk for lung disease. This report describes the first two cases of bronchiolitis obliterans in flavor-manufacturing workers in California, the findings of the public health investigation, and the actions taken by state and federal agencies to prevent future cases of occupational bronchiolitis obliterans. To identify cases and reduce risk for lung disease from occupational exposure to flavorings, a timely, effective response is needed, including medical surveillance, exposure monitoring, and reduced exposure.

Neutrino masses from a pseudo-Dirac bino

DOE PAGES

Coloma, Pilar; Ipek, Seyda

2016-09-09

We show that, in U(1) R-symmetric supersymmetric models, the bino and its Dirac partner (the singlino) can play the role of right-handed neutrinos and generate the neutrino masses and mixing, without the need for traditional bilinear or trilinear R-parity violating operators. The two particles form a pseudo-Dirac pair, the “bi νo.” An inverse seesaw texture is generated for the neutrino-biνo sector, and the lightest neutrino is predicted to be massless. Lastly, unlike in most models with heavy right-handed neutrinos, the bi νo can be sizably produced at the LHC through its interactions with colored particles, while respecting low energy constraintsmore » from neutrinoless double-beta decay and charged lepton flavor violation.« less

Predictions for cold nuclear matter effects in p+Pb collisions at s N N = 8.16 TeV

DOE PAGES

Albacete, Javier L.; Arleo, Francois; Barnafoldi, Gergely G.; ...

2018-02-07

In this study, predictions for cold nuclear matter effects on charged hadrons, identified light hadrons, quarkonium and heavy flavor hadrons, Drell-Yan dileptons, jets, photons, gauge bosons and top quark pairs produced in p+Pb collisions at √sNN = 8.16 TeV are compiled and, where possible, compared to each other. Predictions of the normalized ratios of p+Pb to p + p cross sections are also presented for most of the observables, providing new insights into the expected role of cold nuclear matter effects. In particular, the role of nuclear parton distribution functions on particle production can now be probed over a widermore » range of phase space than ever before.« less

Semialigned two Higgs doublet model

NASA Astrophysics Data System (ADS)

Haba, Naoyuki; Umeeda, Hiroyuki; Yamada, Toshifumi

2018-02-01

In the left-right symmetric model based on S U (2 )L×S U (2 )R×U (1 )B -L gauge symmetry, there appear heavy neutral scalar particles mediating quark flavor changing neutral currents (FCNCs) at tree level. We consider a situation where such FCNCs give the only sign of the left-right model while WR gauge boson is decoupled, and name it "semialigned two Higgs doublet model" because the model resembles a two Higgs doublet model with mildly aligned Yukawa couplings to quarks. We predict a correlation among processes induced by quark FCNCs in the model, and argue that future precise calculation of meson-antimeson mixings and C P violation therein may hint at the semialigned two Higgs doublet model and the left-right model behind it.

Predictions for cold nuclear matter effects in p+Pb collisions at s N N = 8.16 TeV

DOE Office of Scientific and Technical Information (OSTI.GOV)

Albacete, Javier L.; Arleo, Francois; Barnafoldi, Gergely G.

In this study, predictions for cold nuclear matter effects on charged hadrons, identified light hadrons, quarkonium and heavy flavor hadrons, Drell-Yan dileptons, jets, photons, gauge bosons and top quark pairs produced in p+Pb collisions at √sNN = 8.16 TeV are compiled and, where possible, compared to each other. Predictions of the normalized ratios of p+Pb to p + p cross sections are also presented for most of the observables, providing new insights into the expected role of cold nuclear matter effects. In particular, the role of nuclear parton distribution functions on particle production can now be probed over a widermore » range of phase space than ever before.« less

The Nc dependencies of baryon masses: Analysis with Lattice QCD and Effective Theory

DOE Office of Scientific and Technical Information (OSTI.GOV)

Calle Cordon, Alvaro C.; DeGrand, Thomas A.; Goity, Jose L.

Baryon masses at varying values of Nc and light quark masses are studied with Lattice QCD and the results are analyzed in a low energy effective theory based on a combined framework of the 1/Nc and Heavy Baryon Chiral Perturbation Theory expansions. Lattice QCD results for Nc=3, 5 and 7 obtained in quenched calculations, as well as results for unquenched calculations for Nc=3, are used for the analysis. The results are consistent with a previous analysis of Nc=3 LQCD results, and in addition permit the determination of sub-leading in 1/Nc effects in the spin-flavor singlet component of the baryon massesmore » as well as in the hyperfine splittings.« less

Identification of Gustatory–Olfactory Flavor Mixtures: Effects of Linguistic Labeling

PubMed Central

2013-01-01

Two experiments, using different ranges and numbers of stimuli, examined how linguistic labels affect the identification of flavor mixtures containing different proportions of sucrose (gustatory flavorant) and citral (olfactory flavorant). Both experiments asked subjects to identify each stimulus as having either “mostly sugar” or “mostly citrus.” In one condition, no labels preceded the flavor stimuli. In another condition, each flavor stimulus followed a label, either SUGAR or CITRUS, which, the subjects were informed, usually though not always named the stronger flavor component; that is, the labels were probabilistically valid. The results of both experiments showed that the labels systematically modified the identification responses: Subjects responded “sugar” or “citrus” more often when the flavor stimulus followed the corresponding label, SUGAR or CITRUS. But the labels hardly affected overall accuracy of identification. Accuracy was possibly limited, however, by both the confusability of the flavor stimuli per se and the way that confusability could limit the opportunity to discern the probabilistic associations between labels and individual flavor stimuli. We describe the results in terms of a decision-theoretic model, in which labels induce shifts in response criteria governing the identification responses, or possibly effect changes in the sensory representations of the flavorants themselves. PMID:23329730

Mechanisms of toxicity and biomarkers of flavoring and flavor enhancing chemicals in emerging tobacco and non-tobacco products.

PubMed

Kaur, Gurjot; Muthumalage, Thivanka; Rahman, Irfan

2018-05-15

Tobacco products containing flavorings, such as electronic nicotine delivery devices (ENDS) or e-cigarettes, cigars/cigarillos, waterpipes, and heat-not-burn devices (iQOS) are continuously evolving. In addition to increasing the exposure of teenagers and adults to nicotine containing flavoring products and flavoring enhancers, chances of nicotine addiction through chronic use and abuse also increase. These flavorings are believed to be safe for ingestion, but little information is available about their effects on the lungs. In this review, we have discussed the in vitro and in vivo data on toxicity of flavoring chemicals in lung cells. We have further discussed the common flavoring agents, such as diacetyl and menthol, currently available detection methods, and the toxicological mechanisms associated with oxidative stress, inflammation, mucociliary clearance, and DNA damage in cells, mice, and humans. Finally, we present potential biomarkers that could be utilized for future risk assessment. This review provides crucial parameters important for evaluation of risk associated with flavoring agents and flavoring enhancers used in tobacco products and ENDS. Future studies can be designed to address the potential toxicity of inhaled flavorings and their biomarkers in users as well as in chronic exposure studies. Copyright © 2018 Elsevier B.V. All rights reserved.

21 CFR 172.585 - Sugar beet extract flavor base.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Sugar beet extract flavor base. 172.585 Section... Related Substances § 172.585 Sugar beet extract flavor base. Sugar beet extract flavor base may be safely used in food in accordance with the provisions of this section. (a) Sugar beet extract flavor base is...

Skew-flavored dark matter

DOE Office of Scientific and Technical Information (OSTI.GOV)

Agrawal, Prateek; Chacko, Zackaria; Fortes, Elaine C. F. S.

We explore a novel flavor structure in the interactions of dark matter with the Standard Model. We consider theories in which both the dark matter candidate, and the particles that mediate its interactions with the Standard Model fields, carry flavor quantum numbers. The interactions are skewed in flavor space, so that a dark matter particle does not directly couple to the Standard Model matter fields of the same flavor, but only to the other two flavors. This framework respects minimal flavor violation and is, therefore, naturally consistent with flavor constraints. We study the phenomenology of a benchmark model in whichmore » dark matter couples to right-handed charged leptons. In large regions of parameter space, the dark matter can emerge as a thermal relic, while remaining consistent with the constraints from direct and indirect detection. The collider signatures of this scenario include events with multiple leptons and missing energy. In conclusion, these events exhibit a characteristic flavor pattern that may allow this class of models to be distinguished from other theories of dark matter.« less

Skew-flavored dark matter

DOE PAGES

Agrawal, Prateek; Chacko, Zackaria; Fortes, Elaine C. F. S.; ...

2016-05-10

We explore a novel flavor structure in the interactions of dark matter with the Standard Model. We consider theories in which both the dark matter candidate, and the particles that mediate its interactions with the Standard Model fields, carry flavor quantum numbers. The interactions are skewed in flavor space, so that a dark matter particle does not directly couple to the Standard Model matter fields of the same flavor, but only to the other two flavors. This framework respects minimal flavor violation and is, therefore, naturally consistent with flavor constraints. We study the phenomenology of a benchmark model in whichmore » dark matter couples to right-handed charged leptons. In large regions of parameter space, the dark matter can emerge as a thermal relic, while remaining consistent with the constraints from direct and indirect detection. The collider signatures of this scenario include events with multiple leptons and missing energy. In conclusion, these events exhibit a characteristic flavor pattern that may allow this class of models to be distinguished from other theories of dark matter.« less

The flavor-locked flavorful two Higgs doublet model

NASA Astrophysics Data System (ADS)

Altmannshofer, Wolfgang; Gori, Stefania; Robinson, Dean J.; Tuckler, Douglas

2018-03-01

We propose a new framework to generate the Standard Model (SM) quark flavor hierarchies in the context of two Higgs doublet models (2HDM). The `flavorful' 2HDM couples the SM-like Higgs doublet exclusively to the third quark generation, while the first two generations couple exclusively to an additional source of electroweak symmetry breaking, potentially generating striking collider signatures. We synthesize the flavorful 2HDM with the `flavor-locking' mechanism, that dynamically generates large quark mass hierarchies through a flavor-blind portal to distinct flavon and hierarchon sectors: dynamical alignment of the flavons allows a unique hierarchon to control the respective quark masses. We further develop the theoretical construction of this mechanism, and show that in the context of a flavorful 2HDM-type setup, it can automatically achieve realistic flavor structures: the CKM matrix is automatically hierarchical with | V cb | and | V ub | generically of the observed size. Exotic contributions to meson oscillation observables may also be generated, that may accommodate current data mildly better than the SM itself.

Effects of Chewing Different Flavored Gums on Salivary Flow Rate and pH.

PubMed

Karami Nogourani, Maryam; Janghorbani, Mohsen; Kowsari Isfahan, Raha; Hosseini Beheshti, Mozhgan

2012-01-01

Chewing gum increases salivary flow rate (SFR) and pH, but differences in preferences of gum flavor may influence SFR and pH. The aim of this paper was to assess the effect of five different flavors of sucrose-free chewing gum on the salivary flow rate and pH in healthy dental students in Isfahan, Iran. Fifteen (7 men and 8 women) healthy dental student volunteers collected unstimulated saliva and then chewed one of five flavored gums for 6 min. The whole saliva was collected and assessed for 6 consecutive days. After unstimulated saliva was collected, stimulated saliva was collected at interval of 0-1, 1-3, and 3-6 minutes after the start of different flavored chewing gums. The SFR and salivary pH were measured. The SFR increased in all five flavored gums at 1, 3, and 6 minutes after start of chewing gums (P < 0.001). The flow rate of all products reached peak in the 1st minute of stimulation, except spearmint-flavored gums which reached peak in the 6th minute. In the 1st minute, the strawberry-flavored gums showed the highest SFR. During 1-3 minutes, strawberry- and apple-flavored gums showed higher SFR, respectively. Only the spearmint- and cinnamon-flavored gum significantly increased salivary pH. Gum flavored can affect the SFR and pH and special flavors can be advised for different individuals according to their oral conditions.

Phases of QCD3 from non-SUSY Seiberg duality and brane dynamics

NASA Astrophysics Data System (ADS)

Armoni, Adi; Niarchos, Vasilis

2018-05-01

We consider a nonsupersymmetric USp Yang-Mills Chern-Simons gauge theory coupled to fundamental flavors. The theory is realised in type-IIB string theory via an embedding in a Hanany-Witten brane configuration which includes an orientifold and antibranes. We argue that the theory admits a magnetic Seiberg dual. Using the magnetic dual we identify dynamics in field theory and brane physics that correspond to various phases, obtaining a better understanding of three-dimensional bosonization and dynamical breaking of flavor symmetry in USp QCD3 theory. In field theory both phases correspond to magnetic "squark" condensation. In string theory, they correspond to open string tachyon condensation and brane reconnection. We also discuss other phases where the magnetic `squark' is massive. Finally, we briefly comment on the case of unitary gauge groups.

Biophysics of molecular gastronomy.

PubMed

Brenner, Michael P; Sörensen, Pia M

2015-03-26

Chefs and scientists exploring biophysical processes have given rise to molecular gastronomy. In this Commentary, we describe how a scientific understanding of recipes and techniques facilitates the development of new textures and expands the flavor palette. The new dishes that result engage our senses in unexpected ways. PAPERCLIP. Copyright © 2015 Elsevier Inc. All rights reserved.

Understanding the Budget Worth the Time | DoDLive

Science.gov Websites

half of my paycheck on a night out. For two weeks that month, I ate macaroni flavored by those free mean less training, less money for equipment, less support when deployed. In the military profession , Military Families, Military Money, Rotator and tagged budget proposal, defense budget, defense spending

Identification of a methyltransferase catalyzing the final step of methyl anthranilate synthesis in cultivated strawberry

USDA-ARS?s Scientific Manuscript database

Methyl anthranilate (MA) contributes an attractive fruity note to the complex flavor and aroma of strawberry (Fragaria spp.), yet it is rarely found in modern cultivars. The genetic basis for its biosynthesis has not been elucidated. Understanding the specific genes required for its synthesis could ...

Cross-modal interactions for custard desserts differ in obese and normal weight Italian women.

PubMed

Proserpio, Cristina; Laureati, Monica; Invitti, Cecilia; Pasqualinotto, Lucia; Bergamaschi, Valentina; Pagliarini, Ella

2016-05-01

The effects of variation in odors and thickening agents on sensory properties and acceptability of a model custard dessert were investigated in normal weight and obese women. Subjects rated their liking and the intensity of sensory properties (sweetness, vanilla and butter flavors, and creaminess) of 3 block samples (the first varied in vanilla aroma, the second varied in butter aroma and the third varied in xanthan gum). Significant differences were found in acceptability and intensity ratings in relation to body mass index. The addition of butter aroma in the custard was the most effective way to elicit odor-taste, odor-flavor and odor-texture interactions in obese women. In this group, butter aroma, signaling energy dense products, increased the perception of sweetness, vanilla flavor and creaminess, which are all desirable properties in a custard, while maintaining a high liking degree. Understanding cross-modal interactions in relation to nutritional status is interesting in order to develop new food products with reduced sugar and fat, that are still satisfying for the consumer. This could have important implications to reduce caloric intake and tackle the obesity epidemic. Copyright © 2016 Elsevier Ltd. All rights reserved.

Renormalization-group equations of neutrino masses and flavor mixing parameters in matter

NASA Astrophysics Data System (ADS)

Xing, Zhi-zhong; Zhou, Shun; Zhou, Ye-Ling

2018-05-01

We borrow the general idea of renormalization-group equations (RGEs) to understand how neutrino masses and flavor mixing parameters evolve when neutrinos propagate in a medium, highlighting a meaningful possibility that the genuine flavor quantities in vacuum can be extrapolated from their matter-corrected counterparts to be measured in some realistic neutrino oscillation experiments. Taking the matter parameter a≡ 2√{2}{G}F{N}_eE to be an arbitrary scale-like variable with N e being the net electron number density and E being the neutrino beam energy, we derive a complete set of differential equations for the effective neutrino mixing matrix V and the effective neutrino masses {\\tilde{m}}_i (for i = 1 , 2 , 3). Given the standard parametrization of V , the RGEs for {{\\tilde{θ}}_{12}, {\\tilde{θ}}_{13}, {\\tilde{θ}}_{23}, \\tilde{δ}} in matter are formulated for the first time. We demonstrate some useful differential invariants which retain the same form from vacuum to matter, including the well-known Naumov and Toshev relations. The RGEs of the partial μ- τ asymmetries, the off-diagonal asymmetries and the sides of unitarity triangles of V are also obtained as a by-product.

Detection of off-flavor in catfish using a conducting polymer electronic-nose technology

Treesearch

Alphus D Wilson; Charisse Oberle; Daniel F. Oberle

2013-01-01

The Aromascan A32S conducting polymer electronic nose was evaluated for the capability of detecting the presence of off-flavor malodorous compounds in catfish meat fillets to assess meat quality for potential merchantability. Sensor array outputs indicated that the aroma profiles of good-flavor (on-flavor) and off-flavor fillets were strongly different as confirmed by...

Recent Measurement of Flavor Asymmetry of Antiquarks in the Proton by Drell–Yan Experiment SeaQuest at Fermilab

DOE Office of Scientific and Technical Information (OSTI.GOV)

Nagai, Kei

A measurement of the flavor asymmetry of the antiquarks (more » $$\\bar{d}$$ and $$\\bar{u}$$) in the proton is described in this thesis. The proton consists of three valence quarks, sea quarks, and gluons. Antiquarks in the proton are sea quarks. They are generated from the gluon splitting: g → q + $$\\bar{q}$$. According to QCD (Quantum Chromodynamics), the gluon splitting is independent of quark flavor. It suggests that the amounts of $$\\bar{d}$$ and $$\\bar{u}$$ should be the same in the proton. However, the NMC experiment at CERN found that the amount of $$\\bar{d}$$ is larger than that of $$\\bar{u}$$ in the proton using the deep inelastic scattering in 1991. This result is obtained for $$\\bar{d}$$ and $$\\bar{u}$$ integrated over Bjorken x. Bjorken x is the fraction of the momentum of the parton to that of the proton. The NA51 experiment (x ~ 0.2) at CERN and E866/NuSea experiment (0.015 < x < 0.35) at Fermilab measured the flavor asymmetry of the antiquarks ($$\\bar{d}$$/$$\\bar{u}$$) in the proton as a function of x using Drell–Yan process. The experiments reported that the flavor symmetry is broken over all measured x values. Understanding the flavor asymmetry of the antiquarks in the proton is a challenge of the QCD. The theo- retical investigation from the first principle of QCD such as lattice QCD calculation is important. In addition, the QCD effective models and hadron models such as the meson cloud model can also be tested with the flavor asymmetry of antiquarks. From the experimental side, it is important to measure with higher accuracy and in a wider x range. The SeaQuest (E906) experiment measures $$\\bar{d}$$/$$\\bar{u}$$ at large x (0.15 < x < 0.45) accurately to understand its behavior. The SeaQuest experiment is a Drell–Yan experiment at Fermi National Accelerator Laboratory (Fermilab). In the Drell–Yan process of proton-proton reaction, an antiquark in a proton and a quark in another proton annihilate and create a virtual photon, which then decays into a muon pair (q$$\\bar{q}$$ → γ* → µ +µ -). The SeaQuest experiment uses a 120 GeV proton beam extracted from Fermilab’s Main Injector. The proton beam interacts with hydrogen and deuterium targets. The SeaQuest spectrometer detects the muon pairs from the Drell–Yan process. The $$\\bar{d}$$/$$\\bar{u}$$ ratio at 0.1 < x < 0.58 is extracted from the number of detected Drell–Yan muon pairs. After the detector construction, commissioning run and detector upgrade, the SeaQuest experiment started the physics data acquisition from 2013. We finished so far three periods of physics data acquisition. The fourth period is in progress. The detector construction, detector performance evaluation, data taking and data analysis for the flavor asymmetry of the antiquarks $$\\bar{d}$$/$$\\bar{u}$$ in the proton are my contribution to SeaQuest. The cross section ratio of Drell–Yan process in p- p and p-d reactions is obtained from dimuon yields. In the experiment with high beam intensity, it is important to control the tracking efficiency of charged particles through the magnetic spectrometer. The tracking efficiency depends on the chamber occupancy, and the appropriate method for the correction is important. The chamber occupancy is the number of hits in drift chambers. A new method of the correction for the tracking efficiency is developed based on the occupancy, and applied to the data. This method reflects the real response of the drift chambers. Therefore, the systematic error is well controlled by this method. The flavor asymmetry of antiquarks is obtained at 0.1 < x < 0.58. At 0.1 < x < 0.45, the result is $$\\bar{d}$$/$$\\bar{u}$$ > 1. The result at 0.1 < x < 0.24 agrees with the E866 result. The result at x > 0.24, however, disagrees with the E866 result. The result at 0.45 < x < 0 the statistical errors. u¯ results extracted from experiments are used to investigate the validity of the theoretical models. The present experimental result provides the data points in wide x region. It is useful for understanding the proton structure in the light of QCD and effective hadron models. The present result has a practical application as well. Antiquark distributions are important as inputs to simulations of hadron reactions such as W± production in various experiments. The new knowledge on antiquark distributions helps to improve the precision of the simulations.« less

The impact of flavoring on the rewarding and reinforcing value of e-cigarettes with nicotine among young adult smokers.

PubMed

Audrain-McGovern, Janet; Strasser, Andrew A; Wileyto, E Paul

2016-09-01

Flavored e-cigarette use has risen rapidly, especially among young adults who also smoke cigarettes. We sought to determine whether flavoring enhances the subjective rewarding value, relative reinforcing value, and absolute reinforcing value of an e-cigarette with nicotine compared to an unflavored e-cigarette with nicotine. Using a within-subjects design, young adult smokers (n=32) participated in three human laboratory sessions. Session 1 evaluated the rewarding value of flavoring by having participants rate unflavored and flavored e-cigarettes with nicotine. Session 2 assessed the relative reinforcing value of a flavored vs unflavored e-cigarette via a choice task that evaluated the willingness to "work" to hit targets on a computer screen to earn flavored or unflavored e-cigarette puffs. Session 3 measured the absolute reinforcing value of flavored versus unflavored e-cigarettes via a 90-min ad-libitum vaping session where puffs from each e-cigarette were counted. Subjective reward value was higher for the flavored versus the unflavored e-cigarette (β=0.83, CI 0.35-1.32, p=0.001). Participants worked harder for flavored e-cigarette puffs versus unflavored e-cigarette puffs (breakpoint=5.7; 597 responses versus 127 responses; β=460.733, CI 246.58-674.88, p<0.0001). Participants took twice as many flavored puffs than unflavored e-cigarette puffs (40 vs 23 puffs; IRR=2.028, CI 1.183-3.475, p=0.01). Flavoring enhances the rewarding and reinforcing value of e-cigarettes with nicotine, and thus their abuse liability in young adult smokers. Further research is necessary to determine whether the use of flavoring in e-cigarettes impacts cigarette smoking behavior among young adults. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

The impact of flavoring on the rewarding and reinforcing value of e-cigarettes with nicotine among young adult smokers

PubMed Central

Audrain-McGovern, Janet; Strasser, Andrew A.; Wileyto, E. Paul

2016-01-01

Objective Flavored e-cigarette use has risen rapidly, especially among young adults who also smoke cigarettes. We sought to determine whether flavoring enhances the subjective rewarding value, relative reinforcing value, and absolute reinforcing value of an e-cigarette with nicotine compared to an unflavored e-cigarette with nicotine. Methods Using a within-subjects design, young adult smokers (n=32) participated in three human laboratory sessions. Session 1 evaluated the rewarding value of flavoring by having participants rate unflavored and flavored e-cigarettes with nicotine. Session 2 assessed the relative reinforcing value of a flavored vs unflavored e-cigarette via a choice task that evaluated the willingness to “work” to hit targets on a computer screen to earn flavored or unflavored e-cigarette puffs. Session 3 measured the absolute reinforcing value of flavored versus unflavored e-cigarettes via a 90-minute ad-libitum vaping session where puffs from each e-cigarette were counted. Results Subjective reward value was higher for the flavored versus the unflavored e-cigarette (β=.83, CI 0.35 to 1.32, p=0.001). Participants worked harder for flavored e-cigarette puffs versus unflavored e-cigarette puffs (breakpoint = 5.7; 597 responses versus 127 responses; β=460.733, CI 246.58 to 674.88, p <0.0001). Participants took twice as many flavored puffs than unflavored e-cigarette puffs (40 vs 23 puffs; IRR=2.028, CI 1.183 to 3.475, p=0.01). Conclusions Flavoring enhances the rewarding and reinforcing value of e-cigarettes with nicotine, and thus their abuse liability in young adult smokers. Further research is necessary to determine whether the use of flavoring in e-cigarettes impacts cigarette smoking behavior among young adults. PMID:27426010

Preferring more e-cigarette flavors is associated with e-cigarette use frequency among adolescents but not adults

PubMed Central

Butler, Ellyn R.; Bold, Krysten W.; Kong, Grace; Camenga, Deepa R.; Cavallo, Dana A.; Simon, Patricia; O’Malley, Stephanie S.; Krishnan-Sarin, Suchitra

2018-01-01

Introduction Many e-cigarette users find the variety of e-cigarette flavors appealing. We examined whether preferences for e-liquid flavors and the total number of flavors preferred differed between samples of adolescent and adult e-cigarette users. We also examined whether these preferences were associated with e-cigarette use frequency for adolescents or adults, respectively. Materials and methods The analytic samples comprised 1) 396 adolescent, past-month e-cigarette users from 5 Connecticut high schools who completed an anonymous, school-based survey in Fall 2014 (56.1% male; 16.18 [1.18] years; 42.2% past-month smokers), and 2) 590 adult, past-month e-cigarette users who completed an anonymous, MTurk survey in Fall 2014 (53.7% male; 34.25 [9.89] years; 51.2% past-month smokers). Results Compared to adults, a larger proportion of adolescents preferred fruit, alcohol, and “other”-flavored e-liquids, whereas adults disproportionately preferred tobacco, menthol, mint, coffee, and spice-flavored e-liquids (p-values < .05). Adults also preferred a greater total number of flavors compared to adolescents and used e-cigarettes more frequently (p-values < .001). Flavor preferences uniquely were associated with frequency of e-cigarette use within the adolescent sample; the total number of flavors preferred was associated with more days of e-cigarette use (ηp2 = 0.04), as were preferences for fruit (ηp2 = 0.02), dessert (ηp2 = 0.02), and alcohol-flavored (ηp2 = 0.02) e-liquids. Conclusions Flavor preferences differed between adolescent and adult samples. While youth reported less frequent e-cigarette use overall, their preferences for specific flavors and the total number of flavors preferred were associated with more days of e-cigarette use, indicating that flavor preferences may play an important role in adolescent e-cigarette use. PMID:29300749

The effect of chewing gum's flavor on salivary flow rate and pH.

PubMed

Karami-Nogourani, Maryam; Kowsari-Isfahan, Raha; Hosseini-Beheshti, Mozhgan

2011-12-01

Chewing sugar-free gums is a convenient way to increase salivary flow. Salivary flow increases in response to both gustatory (taste) and mechanical (chewing) stimuli, and chewing gum can provide both of these stimuli. The aim of this study was to compare the effect of five different flavors of sugar-free chewing gum on the salivary flow rate (SFR) and pH. Fifteen dental students volunteered at the same time on six consecutive days, to collect one minute unstimulated saliva. After five minutes, while some volunteers continued to collect only unstimulated saliva, the others asked to start chewing one of the five flavored gums randomly. The flavors were spearmint, cinnamon, watermelon, strawberry, and apple. The whole saliva was collected over time periods of 0 - 1, 1 - 3, and 3 - 6 minutes, and the SFR and pH were also measured. The data were subjected to pair t-test, repeated-measures analysis of variance, and Duncan tests. Compared to the unstimulated rate, all five different flavored gums significantly increased the SFR within six minutes. Although the flow rate peaked during the first minute of stimulation with all five products, it reduced gradually, but still remained above the unstimulated saliva, after six minutes. In the first minute, the strawberry-flavored gums showed the highest weight, yet, it only induced a significantly higher SFR compared to the cinnamon-flavored gums. During one to three minutes, strawberry and apple-flavored gums showed significantly higher SFR, respectively, compared to cinnamon-flavored gums. There were no significant differences in the flow rates elicited by each flavored gum through the three-to-six minute interval, although the spearmint-flavored gums induced slightly higher SFR. Only the spearmint and cinnamon-flavored gum significantly increased the salivary pH. Gum flavor can affect the SFR and special flavors may be advised for different individuals according to their oral conditions.

Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.

PubMed

Maughan, Curtis; Martini, Silvana

2012-02-01

The objectives of this study were to use a meat flavor lexicon to identify and quantify flavor differences among different types of meats such as beef, chicken, lamb, pork, and turkey, and to identify and quantify specific flavor attributes associated with "beef flavor" notes. A trained descriptive panel with 11 participants used a previously developed meat lexicon composed of 18 terms to evaluate the flavor of beef, chicken, pork, turkey, and lamb samples. Results show that beef and lamb samples can be described by flavor attributes such as barny, bitter, gamey, grassy, livery, metallic, and roast beef. Inversely related to these samples were pork and turkey and those attributes that were closely related to them, namely brothy, fatty, salty, sweet, and umami. Chicken was not strongly related to the other types of meats or the attributes used. The descriptive panel also evaluated samples of ground beef mixed with chicken to identify and quantify flavor attributes associated with a "beef flavor." Meat patties for this portion consisted of ground beef mixed with ground chicken in varying amounts: 0%, 25%, 50%, 75%, and 100% beef, with the remainder made up of chicken. Beef and beef-rich patties (75% beef) were more closely related to flavor attributes such as astringent, bloody, fatty, gamey, metallic, livery, oxidized, grassy, and roast beef, while chicken was more closely associated with brothy, juicy, sour, sweet, and umami. This research provides information regarding the specific flavor attributes that differentiate chicken and beef products and provides the first set of descriptors that can be associated with "beefy" notes. POTENTIAL APPLICATION: The use of a standardized flavor lexicon will allow meat producers to identify specific flavors present in their products. The impact is to identify and quantify negative and positive flavors in the product with the ultimate goal of optimizing processing or cooking conditions and improve the quality of meat products. © 2012 Institute of Food Technologists®

Flavored Anesthetic Masks for Inhalational Induction in Children.

PubMed

Gupta, Aakriti; Mathew, Preethy Joseph; Bhardwaj, Neerja

2017-10-01

To evaluate the clinical efficacy of masking the odor of inhalational agents using fruit flavors on the anxiety behavior and compliance of children for inhalational induction. A prospective randomized double blind, placebo controlled study was conducted on 60 unpremedicated children in the age group of 4-12 y. Thirty children received anesthetic masks smeared with a flavor of child's choice while the other 30 children were induced using masks without flavor. Anxiety was assessed using modified Yale Pre-operative Anxiety Scale (mYPAS) in the pre-op room and during inhalational induction. Mask acceptance was graded by Induction Compliance Checklist (ICC). The cost-effectiveness of flavored anesthetic masks was compared to that of commercially available pre-scented masks. The baseline anxiety in the two groups was comparable. The number of children demonstrating high levels of anxiety at anesthetic induction was similar in flavored and non-flavored mask groups (p 0.45). The compliance to mask induction was also equally good (p 0.99). The authors found significant difference in the cost of flavored mask (INR 56.45 per mask) as compared to commercially available pre-scented masks (INR 660 per mask). The authors observed a placebo effect that reduced the pre-op anxiety in the control group which probably made the quality of induction equivalent with flavored and non-flavored masks. Therefore, using a flavored anesthetic mask is cost-effective than using a commercially available pre-scented mask.

Flavored dark matter beyond Minimal Flavor Violation

DOE Office of Scientific and Technical Information (OSTI.GOV)

Agrawal, Prateek; Blanke, Monika; Gemmler, Katrin

We study the interplay of flavor and dark matter phenomenology for models of flavored dark matter interacting with quarks. We allow an arbitrary flavor structure in the coupling of dark matter with quarks. This coupling is assumed to be the only new source of violation of the Standard Model flavor symmetry extended by a U(3) χ associated with the dark matter. We call this ansatz Dark Minimal Flavor Violation (DMFV) and highlight its various implications, including an unbroken discrete symmetry that can stabilize the dark matter. As an illustration we study a Dirac fermionic dark matter χ which transforms asmore » triplet under U(3) χ , and is a singlet under the Standard Model. The dark matter couples to right-handed down-type quarks via a colored scalar mediator Φ with a coupling λ. We identify a number of “flavor-safe” scenarios for the structure of λ which are beyond Minimal Flavor Violation. Also, for dark matter and collider phenomenology we focus on the well-motivated case of b-flavored dark matter. Furthermore, the combined flavor and dark matter constraints on the parameter space of λ turn out to be interesting intersections of the individual ones. LHC constraints on simplified models of squarks and sbottoms can be adapted to our case, and monojet searches can be relevant if the spectrum is compressed.« less

Flavored dark matter beyond Minimal Flavor Violation

DOE PAGES

Agrawal, Prateek; Blanke, Monika; Gemmler, Katrin

2014-10-13

We study the interplay of flavor and dark matter phenomenology for models of flavored dark matter interacting with quarks. We allow an arbitrary flavor structure in the coupling of dark matter with quarks. This coupling is assumed to be the only new source of violation of the Standard Model flavor symmetry extended by a U(3) χ associated with the dark matter. We call this ansatz Dark Minimal Flavor Violation (DMFV) and highlight its various implications, including an unbroken discrete symmetry that can stabilize the dark matter. As an illustration we study a Dirac fermionic dark matter χ which transforms asmore » triplet under U(3) χ , and is a singlet under the Standard Model. The dark matter couples to right-handed down-type quarks via a colored scalar mediator Φ with a coupling λ. We identify a number of “flavor-safe” scenarios for the structure of λ which are beyond Minimal Flavor Violation. Also, for dark matter and collider phenomenology we focus on the well-motivated case of b-flavored dark matter. Furthermore, the combined flavor and dark matter constraints on the parameter space of λ turn out to be interesting intersections of the individual ones. LHC constraints on simplified models of squarks and sbottoms can be adapted to our case, and monojet searches can be relevant if the spectrum is compressed.« less

Adolescents' perceptions of flavored tobacco products, including E-cigarettes: A qualitative study to inform FDA tobacco education efforts through videogames.

PubMed

Camenga, D R; Fiellin, L E; Pendergrass, T; Miller, Erica; Pentz, M A; Hieftje, K

2018-07-01

Flavored tobacco products have been shown to appeal to youth, however tobacco control strategies have traditionally not focused on these products. To inform the adaptation of an existing videogame to focus on the prevention of flavored tobacco product use, this study explored adolescents' perceptions, beliefs, and social norms surrounding these products, including flavored e-cigarettes. We conducted and analyzed transcripts from seven focus groups with 11-17-year-old adolescents (n = 33) from after-school programs in CT and CA in 2016. Participants discussed flavored tobacco product beliefs and experiences, and how these compared to traditional cigarettes. Thematic analysis of transcripts revealed that participants could name flavors in tobacco products, even though few discussed first-hand experience with the products. Most groups perceived that flavored tobacco product and flavored e-cigarette use facilitated peer approval and acceptance. All groups discussed how youth could easily access flavored tobacco products, including e-cigarettes. Flavoring was a salient aspect of e-cigarette advertisements; however the groups did not recall exposure to other types of flavored tobacco product counter-marketing. These data can help inform the development of tobacco control strategies, novel interventions (such as videogames), and future FDA efforts to prevent adolescent tobacco product use through education and risk communication. Copyright © 2018. Published by Elsevier Ltd.

On the flavor structure of natural composite Higgs models & top flavor violation

NASA Astrophysics Data System (ADS)

Azatov, Aleksandr; Panico, Giuliano; Perez, Gilad; Soreq, Yotam

2014-12-01

We explore the up flavor structure of composite pseudo Nambu-Goldstone-boson Higgs models, where we focus on the flavor anarchic minimal SO(5) case. We identify the different sources of flavor violation in this framework and emphasise the differences from the anarchic Randall-Sundrum scenario. In particular, the fact that the flavor symmetry does not commute with the symmetries that stabilize the Higgs potential may constrain the flavor structure of the theory. In addition, we consider the interplay between the fine tuning of the model and flavor violation. We find that generically the tuning of this class of models is worsen in the anarchic case due to the contributions from the additional fermion resonances. We show that, even in the presence of custodial symmetry, large top flavor violating rate are naturally expected. In particular, t → cZ branching ratio of order of 10-5 is generic for this class of models. Thus, this framework can be tested in the next run of the LHC as well as in other future colliders. We also find that the top flavor violation is weakly correlated with the increase amount of fine tuning. Finally, other related flavor violation effects, such as t → ch and in the D system, are found to be too small to be observed by the current and near future colliders.

Dark matter and gauged flavor symmetries

DOE PAGES

Bishara, Fady; Greljo, Admir; Kamenik, Jernej F.; ...

2015-12-21

We investigate the phenomenology of flavored dark matter (DM). DM stability is guaranteed by an accidental Z 3 symmetry, a subgroup of the standard model (SM) flavor group that is not broken by the SM Yukawa interactions. We consider an explicit realization where the quark part of the SM flavor group is fully gauged. If the dominant interactions between DM and visible sector are through flavor gauge bosons, as we show for Dirac fermion flavored DM, then the DM mass is bounded between roughly 0.5 TeV and 5 TeV if the DM multiplet mass is split only radiatively. In general,more » however, no such relation exists. We demonstrate this using scalar flavored DM where the main interaction with the SM is through the Higgs portal. For both cases we derive constraints from flavor, cosmology, direct and indirect DM detection, and collider searches.« less

Mice acquire flavor preferences during shipping.

PubMed

Tordoff, Michael G; Alarcón, Laura K; Byerly, Erica A; Doman, Samantha A

2005-11-15

Vigorous motion can cause rodents to develop flavor aversions and show other signs of malaise. We tested whether a flavor aversion could be induced by shipping mice from an animal breeder to a test site. Boxes of 12 male C57BL/6J mice were shipped approximately 950 km from Bar Harbor, ME to Philadelphia, PA by truck. For some boxes, the gel provided for hydration was flavored with almond and for others it was flavored with banana. After the journey, the mice were individually housed and allowed to recover for 5 days. They then received a choice between the two flavors of gel. Contrary to expectations, mice preferred the flavor they had previously ingested during shipping. Controls given flavored gel under similar conditions but while stationary did not show a preference. These results suggest that mice find shipping or its sequelae pleasurable. If mice are travel sick this must be inconsequential relative to other components of the shipping experience.

Dark matter and gauged flavor symmetries

DOE Office of Scientific and Technical Information (OSTI.GOV)

Bishara, Fady; Greljo, Admir; Kamenik, Jernej F.

We investigate the phenomenology of flavored dark matter (DM). DM stability is guaranteed by an accidental Z 3 symmetry, a subgroup of the standard model (SM) flavor group that is not broken by the SM Yukawa interactions. We consider an explicit realization where the quark part of the SM flavor group is fully gauged. If the dominant interactions between DM and visible sector are through flavor gauge bosons, as we show for Dirac fermion flavored DM, then the DM mass is bounded between roughly 0.5 TeV and 5 TeV if the DM multiplet mass is split only radiatively. In general,more » however, no such relation exists. We demonstrate this using scalar flavored DM where the main interaction with the SM is through the Higgs portal. For both cases we derive constraints from flavor, cosmology, direct and indirect DM detection, and collider searches.« less

Flavor evaluation of yak butter in Tsinghai-Tibet Plateau and isolation of microorganisms contributing flavor.

PubMed

Hu, SongQing; Wei, HaiLiu; Guo, ShaSha; Li, Lin; Hou, Yi

2011-02-01

Yak butter in Tsinghai-Tibet Plateau possesses the characters of high energy, abundant alimentation and a special flavor with certain medical and health care functions. In this paper the organoleptic flavor of yak butter was estimated, and 28 kinds of substance with different flavors were identified with the technique of coupling gas chromatography to mass spectroscopy (GC-MS). The results showed that there are many microorganisms in yak butter with natural inoculation, which contribute to the formation of its special flavors. It was found that three of these 15 microorganisms, identified as Saccharomycetaceae, Penicillium and Asperillus separately, contributed the most to flavors. The microorganisms are expected to be applied in the food industry, especially to produce dairy food with the unique flavor of yak butter. © 2010 The Authors. Journal compilation © 2010 Japanese Society of Animal Science.

Toward the stereochemical identification of prohibited characterizing flavors in tobacco products: the case of strawberry flavor.

PubMed

Paschke, Meike; Hutzler, Christoph; Henkler, Frank; Luch, Andreas

2015-08-01

With the revision of the European Tobacco Products Directive (2014/40/EU), characterizing flavors such as strawberry, candy, vanillin or chocolate will be prohibited in cigarettes and fine-cut tobacco. Product surveillance will therefore require analytical means to define and subsequently detect selected characterizing flavors that are formed by supplemented flavors within the complex matrix tobacco. We have analyzed strawberry-flavored tobacco products as an example for characterizing fruit-like aroma. Using this approach, we looked into aroma components to find indicative patterns or features that can be used to satisfy obligatory product information as requested by the European Directive. Accordingly, a headspace solid-phase microextraction (HS-SPME) technique was developed and coupled to subsequent gas chromatography-mass spectrometry (GC/MS) to characterize different strawberry-flavored tobacco products (cigarettes, fine-cut tobacco, liquids for electronic cigarettes, snus, shisha tobacco) for their volatile additives. The results were compared with non-flavored, blend characteristic flavored and other fruity-flavored cigarettes, as well as fresh and dried strawberries. Besides different esters and aldehydes, the terpenes linalool, α-terpineol, nerolidol and limonene as well as the lactones γ-decalactone, γ-dodecalactone and γ-undecalactone could be verified as compounds sufficient to convey some sort of strawberry flavor to tobacco. Selected flavors, i.e., limonene, linalool, α-terpineol, citronellol, carvone and γ-decalactone, were analyzed further with respect to their stereoisomeric composition by using enantioselective HS-SPME-GC/MS. These experiments confirmed that individual enantiomers that differ in taste or physiological properties can be distinguished within the tobacco matrix. By comparing the enantiomeric composition of these compounds in the tobacco with that of fresh and dried strawberries, it can be concluded that non-natural strawberry aroma is usually used to produce strawberry-flavored tobacco products. Such authenticity control can become of interest particularly when manufacturers claim that natural sources were used for flavoring of products. Although the definition of characterizing flavors by analytical means remains challenging, specific compounds or features are required to be defined for routine screening of reported information. Clarifications by sensory testing might still be necessary, but could be limited to a few preselected samples.

Combining collective, MSW, and turbulence effects in supernova neutrino flavor evolution

DOE PAGES

Lund, Tina; Kneller, James P.

2013-07-16

In order to decode the neutrino burst signal from a Galactic core-collapse supernova and reveal the complicated inner workings of the explosion we need a thorough understanding of the neutrino flavor evolution from the proto-neutron star outwards. The flavor content of the signal evolves due to both neutrino collective effects and matter effects which can lead to a highly interesting interplay and distinctive spectral features. In this paper we investigate the supernova neutrino flavor evolution in three different progenitors and include collective flavor effects, the evolution of the Mikheyev, Smirnov & Wolfenstein conversion due to the shock wave passage throughmore » the star, and the impact of turbulence. In the Oxygen-Neon-Magnesium supernova we find that the impact of turbulence is both brief and slight during a window of 1-2 seconds post bounce. Thus the spectral features of collective and shock effects in the neutrino signals from ONeMg supernovae may be almost turbulence free making them the easiest to interpret. For the more massive progenitors we again find that small amplitude turbulence, up to 10%, leads to a minimal modification of the signal, and the emerging neutrino spectra retain both collective and MSW features. However, when larger amounts of turbulence is added, 30% and 50%, the features of collective and shock wave effects in the high density resonance channel are almost completely obscured at late times. Yet at the same time we find the other mixing channels - the low density resonance channel and the non-resonant channels - begin to develop turbulence signatures. Large amplitude turbulent motions in the outer layers of more massive, iron core-collapse supernovae may obscure the most obvious fingerprints of collective and shock wave effects in the neutrino signal but cannot remove them completely, and additionally bring about new features in the signal.« less

Flavored tobacco product use among U.S. young adults.

PubMed

Villanti, Andrea C; Richardson, Amanda; Vallone, Donna M; Rath, Jessica M

2013-04-01

Passage of the U.S. Family Smoking Prevention and Tobacco Control Act in 2009 led to a ban on the sale of flavored cigarettes, largely because of studies showing targeting of these products to youth and young adults. There are no current restrictions on the marketing or sale of noncigarette or new nontraditional smokeless tobacco products (such as snus and dissolvable products), which are available in more than 45 flavors. To determine the prevalence of flavored tobacco use, dual use of flavored and menthol tobacco products, and sociodemographic predictors of flavored tobacco product use in young adults aged 18-34 years (N=4196). The current study utilizes data from Legacy's Young Adult Cohort Study, a nationally representative sample collected in January 2012. Data were analyzed using Stata IC 11.0 in June 2012. Overall, 18.5% of tobacco users report using flavored products, and dual use of menthol and flavored product use ranged from 1% (nicotine products) to 72% (chewing tobacco). In a multivariable model controlling for menthol use, younger adults were more likely to use flavored tobacco products (OR=1.89, 95% CI=1.14, 3.11), and those with a high school education had decreased use of flavored products (OR=0.56; 95% CI=0.32, 0.97). Differences in use may be due to the continued targeted advertising of flavored products to young adults and minorities. Those most likely to use flavored products are also those most at risk of developing established tobacco-use patterns that persist through their lifetime. Copyright © 2013 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Effect of flavoring chemicals on free radical formation in electronic cigarette aerosols.

PubMed

Bitzer, Zachary T; Goel, Reema; Reilly, Samantha M; Elias, Ryan J; Silakov, Alexey; Foulds, Jonathan; Muscat, Joshua; Richie, John P

2018-05-20

Flavoring chemicals, or flavorants, have been used in electronic cigarettes (e-cigarettes) since their inception; however, little is known about their toxicological effects. Free radicals present in e-cigarette aerosols have been shown to induce oxidative stress resulting in damage to proliferation, survival, and inflammation pathways in the cell. Aerosols generated from e-liquid solvents alone contain high levels of free radicals but few studies have looked at how these toxins are modulated by flavorants. We investigated the effects of different flavorants on free radical production in e-cigarette aerosols. Free radicals generated from 49 commercially available e-liquid flavors were captured and analyzed using electron paramagnetic resonance (EPR). The flavorant composition of each e-liquid was analyzed by gas chromatography mass spectroscopy (GCMS). Radical production was correlated with flavorant abundance. Ten compounds were identified and analyzed for their impact on free radical generation. Nearly half of the flavors modulated free radical generation. Flavorants with strong correlations included β-damascone, δ-tetradecalactone, γ-decalactone, citral, dipentene, ethyl maltol, ethyl vanillin, ethyl vanillin PG acetal, linalool, and piperonal. Dipentene, ethyl maltol, citral, linalool, and piperonal promoted radical formation in a concentration-dependent manner. Ethyl vanillin inhibited the radical formation in a concentration dependent manner. Free radical production was closely linked with the capacity to oxidize biologically-relevant lipids. Our results suggest that flavoring agents play an important role in either enhancing or inhibiting the production of free radicals in flavored e-cigarette aerosols. This information is important for developing regulatory strategies aimed at reducing potential harm from e-cigarettes. Copyright © 2018 Elsevier Inc. All rights reserved.

Detection of Off-Flavor in Catfish Using a Conducting Polymer Electronic-Nose Technology

PubMed Central

Wilson, Alphus D.; Oberle, Charisse S.; Oberle, Daniel F.

2013-01-01

The Aromascan A32S conducting polymer electronic nose was evaluated for the capability of detecting the presence of off-flavor malodorous compounds in catfish meat fillets to assess meat quality for potential merchantability. Sensor array outputs indicated that the aroma profiles of good-flavor (on-flavor) and off-flavor fillets were strongly different as confirmed by a Principal Component Analysis (PCA) and a Quality Factor value (QF > 7.9) indicating a significant difference at (P < 0.05). The A32S e-nose effectively discriminated between good-flavor and off-flavor catfish at high levels of accuracy (>90%) and with relatively low rates (≤5%) of unknown or indecisive determinations in three trials. This A32S e-nose instrument also was capable of detecting the incidence of mild off-flavor in fillets at levels lower than the threshold of human olfactory detection. Potential applications of e-nose technologies for pre- and post-harvest management of production and meat-quality downgrade problems associated with catfish off-flavor are discussed. PMID:24287526

Perception of melting and flavor release of ice cream containing different types and contents of fat.

PubMed

Hyvönen, L; Linna, M; Tuorila, H; Dijksterhuis, G

2003-04-01

Temporal effects of dairy and vegetable fats (0 to 18%) on perception of strawberry flavor release and melting of ice cream were studied using the time intensity sensory method. Also, aroma and flavor attributes of the ice cream samples were evaluated. Only slight effects of fat on the rate of flavor release and flavor intensity were perceived. A slightly faster flavor release from the vegetable fat compared with dairy fat was noticed. Polydextrose and maltodextrin as bodying agents in the fat-free ice cream significantly increased flavor release and melting rate of the ice cream. Increasing fat content slightly retarded melting of ice cream in the mouth. No significant effect of the fat quality on perceived melting was noticed. Significant differences in aroma and flavor attributes of the fat-free and other samples were perceived. Intensity and sharpness of the strawberry aroma and flavor were greater in fat-free samples and they were perceived as nontypical. Fattiness and creaminess were highly correlated. Maltodextrin and polydextrose increased perceived fattiness and creaminess of fat-free ice cream.

Influence of feed flavors and nursery diet complexity on preweaning and nursery pig performance.

PubMed

Sulabo, R C; Tokach, M D; Derouchey, J M; Dritz, S S; Goodband, R D; Nelssen, J L

2010-12-01

In Exp. 1, 50 sows and their litters were used to determine the effects of adding a feed flavor to the creep diet on the proportion of pigs consuming creep feed ("eaters") and preweaning performance. Sows were blocked according to parity and date of farrowing and allotted to 2 experimental treatments: 1) litters fed a creep diet with no flavor (negative control) or 2) negative control diet with the feed flavor (Luctarom) included at 1,500 mg/kg. Both creep diets contained 1.0% chromic oxide and were offered ad libitum from d 18 until weaning at d 21. Adding flavor to the creep diet did not (P > 0.41) affect weaning weights, total BW gain, ADG, total creep feed intake, daily creep feed intake, or the proportion of creep feed eaters in whole litters. In Exp. 2, 480 weanling pigs (6.58 ± 0.41 kg; 20 ± 2 d) from Exp. 1 were randomly selected by preweaning treatment group, blocked by initial BW, and allotted to 1 of 8 treatments in a randomized complete block design to determine the interactive effects of preweaning exposure to flavor (exposed vs. unexposed), nursery diet complexity (complex vs. simple), and flavor addition to nursery diets (with vs. without flavor). Each treatment had 10 replications (pens) with 6 pigs per pen. Diets with flavor were supplemented with the flavor at 1,500 mg/kg in phase 1 diets and 1,000 mg/kg in phase 2 diets. A tendency for a 3-way interaction for ADG from d 5 to 10 (P = 0.10), 10 to 28 (P = 0.09), and 0 to 28 (P = 0.06) was observed. Postweaning ADG of pigs exposed to flavor in creep feed and fed flavored complex diets in the nursery was greater than pigs in any other treatment combination. Increasing diet complexity improved (P < 0.01) ADG and ADFI during both postweaning phases. Adding flavor to creep feed had no effect on G:F (P > 0.34) and pig BW (P > 0.45) in both postweaning periods. Adding flavor to starter diets tended to improve ADFI (P = 0.06) during d 0 to 5. In conclusion, adding flavor to the creep feed did not affect litter creep feed intake, the proportion of piglets consuming creep feed, or preweaning performance when creep was provided for 3 d before weaning. Preweaning exposure to feed flavor improved postweaning ADG in pigs fed complex diets supplemented with the same flavor but did not influence performance of pigs fed simple diets.

Neutrinos and flavor symmetries

DOE Office of Scientific and Technical Information (OSTI.GOV)

Tanimoto, Morimitsu

2015-07-15

We discuss the recent progress of flavor models with the non-Abelian discrete symmetry in the lepton sector focusing on the θ{sub 13} and CP violating phase. In both direct approach and indirect approach of the flavor symmetry, the non-vanishing θ{sub 13} is predictable. The flavor symmetry with the generalised CP symmetry can also predicts the CP violating phase. We show the phenomenological analyses of neutrino mixing for the typical flavor models.

Beef flavor: a review from chemistry to consumer.

PubMed

Kerth, Chris R; Miller, Rhonda K

2015-11-01

This paper briefly reviews research that describes the sensation, generation and consumer acceptance of beef flavor. Humans sense the five basic tastes in their taste buds, and receptors in the nasal and sinus cavities sense aromas. Additionally, trigeminal senses such as metallic and astringent are sensed in the oral and nasal cavities and can have an effect on the flavor of beef. Flavors are generated from a complex interaction of tastes, tactile senses and aromas taken collectively throughout the tongue, nasal, sinus and oral cavities. Cooking beef generates compounds that contribute to these senses and result in beef flavor, and the factors that are involved in the cookery process determine the amount and type of these compounds and therefore the flavor generated. A low-heat, slow cooking method generates primarily lipid degradation products, while high-heat, fast cookery generates more Maillard reaction products. The science of consumer acceptance, cluster analyses and drawing relationships among all flavor determinants is a relatively new discipline in beef flavor. Consumers rate beef that has lipid degradation products generated from a low degree of doneness and Maillard flavor products from fast, hot cookery the highest in overall liking, and current research has shown that strong relationships exist between beef flavor and consumer acceptability, even more so than juiciness or tenderness. © 2015 Society of Chemical Industry.

Authenticity of raspberry flavor in food products using SPME-chiral-GC-MS.

PubMed

Hansen, Anne-Mette S; Frandsen, Henrik L; Fromberg, Arvid

2016-05-01

A fast and simple method for authenticating raspberry flavors from food products was developed. The two enantiomers of the compound (E)-α-ionone from raspberry flavor were separated on a chiral gas chromatographic column. Based on the ratio of these two enantiomers, the naturalness of a raspberry flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of the R enantiomer, while a chemical synthesis of the same compound will result in a racemic mixture. Twenty-seven food products containing raspberry flavors where investigated using SPME-chiral-GC-MS. We found raspberry jam, dried raspberries, and sodas declared to contain natural aroma all contained almost only R-(E)-α-ionone supporting the content of natural raspberry aroma. Six out of eight sweets tested did not indicate a content of natural aroma on the labeling which was in agreement with the almost equal distribution of the R and S isomer. Two products were labeled to contain natural raspberry flavors but were found to contain almost equal amounts of both enantiomers indicating a presence of synthetic raspberry flavors only. Additionally, two products that were labeled to contain both raspberry juice and flavor showed equal amounts of both enantiomers, indicating the presence of synthetic flavor.

Unified scenario for composite right-handed neutrinos and dark matter

DOE PAGES

Davoudiasl, Hooman; Giardino, Pier Paolo; Neil, Ethan T.; ...

2017-12-06

In this study, we entertain the possibility that neutrino masses and dark matter (DM) originate from a common composite dark sector. A minimal effective theory can be constructed based on a dark SU(3) D interaction with three flavors of massless dark quarks; electroweak symmetry breaking gives masses to the dark quarks. By assigning a Z 2 charge to one flavor, a stable “dark kaon” can provide a good thermal relic DM candidate. We find that “dark neutrons” may be identified as right handed Dirac neutrinos. Some level of “neutron-anti-neutron” oscillation in the dark sector can then result in non-zero Majoranamore » masses for light standard model neutrinos. A simple ultraviolet completion is presented, involving additional heavy SU(3) D-charged particles with electroweak and lepton Yukawa couplings. At our benchmark point, there are “dark pions” that are much lighter than the Higgs and we expect spectacular collider signals arising from the UV framework. This includes the decay of the Higgs boson to ττℓℓ', where ℓ(ℓ ') can be any lepton, with displaced vertices. Finally, we discuss the observational signatures of this UV framework in dark matter searches and primordial gravitational wave experiments; the latter signature is potentially correlated with the H → ττℓℓ' decay.« less

Generalized ℤ 2 × ℤ 2 in scaling neutrino Majorana mass matrix and baryogenesis via flavored leptogenesis

NASA Astrophysics Data System (ADS)

Sinha, Roopam; Samanta, Rome; Ghosal, Ambar

2017-12-01

We investigate the consequences of a generalized ℤ 2 × ℤ 2 symmetry on a scaling neutrino Majorana mass matrix. It enables us to determine definite analytical relations between the mixing angles θ 12 and θ 13, maximal CP violation for the Dirac type and vanishing for the Majorana type. Beside the other testable predictions on the low energy neutrino parameters such as ββ 0ν decay matrix element | M ee | and the light neutrino masses m 1,2,3, the model also has intriguing consequences from the perspective of leptogenesis. With the assumption that the required CP violation for leptogenesis is created by the decay of lightest ( N 1) of the heavy Majorana neutrinos, only τ -flavored leptogenesis scenario is found to be allowed in this model. For a normal (inverted) ordering of light neutrino masses, θ 23 is found be less (greater) than its maximal value, for the final baryon asymmetry Y B to be in the observed range. Besides, an upper and a lower bound on the mass of N 1 have also been estimated. Effect of the heavier neutrinos N 2,3 on final Y B has been worked out subsequently. The predictions of this model will be tested in the experiments such as nEXO, LEGEND, GERDA-II, T2K, NO νA, DUNE etc.

Interpreting the R K (*) anomaly in the colored Zee-Babu model

NASA Astrophysics Data System (ADS)

Guo, Shu-Yuan; Han, Zhi-Long; Li, Bin; Liao, Yi; Ma, Xiao-Dong

2018-03-01

We consider the feasibility of interpreting the R K (*) anomaly in the colored Zee-Babu model. The model generates neutrino masses at two loops with the help of a scalar leptoquark S ∼ (3 , 3 , - 1/3) and a scalar diquark ω ∼ (6 , 1 , - 2/3), and contributes to the transition b → sℓ-ℓ+ via the exchange of a leptoquark S at tree level. Under constraints from lepton flavor violating (LFV) and flavor changing neutral current (FCNC) processes, and direct collider searches for heavy particles, we acquire certain parameter space that can accommodate the R K (*) anomaly for both normal (NH) and inverted (IH) hierarchies of neutrino masses. We further examine the LFV decays of the B meson, and find a strong correlation with the neutrino mass hierarchy, i.e., Br (B+ →K+μ±τ∓) ≳Br (B+ →K+μ±e∓) ≈Br (B+ →K+τ±e∓) for NH, while Br (B+ →K+μ±τ∓) ≪Br (B+ →K+μ±e∓) ≈Br (B+ →K+τ±e∓) for IH. Among these decays, only B+ →K+μ±e∓ in the case of NH is promising at the LHCb RUN II, while for IH all LFV decays are hard to detect in the near future.

Unified scenario for composite right-handed neutrinos and dark matter

DOE Office of Scientific and Technical Information (OSTI.GOV)

Davoudiasl, Hooman; Giardino, Pier Paolo; Neil, Ethan T.

In this study, we entertain the possibility that neutrino masses and dark matter (DM) originate from a common composite dark sector. A minimal effective theory can be constructed based on a dark SU(3) D interaction with three flavors of massless dark quarks; electroweak symmetry breaking gives masses to the dark quarks. By assigning a Z 2 charge to one flavor, a stable “dark kaon” can provide a good thermal relic DM candidate. We find that “dark neutrons” may be identified as right handed Dirac neutrinos. Some level of “neutron-anti-neutron” oscillation in the dark sector can then result in non-zero Majoranamore » masses for light standard model neutrinos. A simple ultraviolet completion is presented, involving additional heavy SU(3) D-charged particles with electroweak and lepton Yukawa couplings. At our benchmark point, there are “dark pions” that are much lighter than the Higgs and we expect spectacular collider signals arising from the UV framework. This includes the decay of the Higgs boson to ττℓℓ', where ℓ(ℓ ') can be any lepton, with displaced vertices. Finally, we discuss the observational signatures of this UV framework in dark matter searches and primordial gravitational wave experiments; the latter signature is potentially correlated with the H → ττℓℓ' decay.« less

Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar.

PubMed

Wang, Zong-Min; Lu, Zhen-Ming; Yu, Yong-Jian; Li, Guo-Quan; Shi, Jin-Song; Xu, Zheng-Hong

2015-09-01

Solid-state fermentation of traditional Chinese vinegar is a mixed-culture refreshment process that proceeds for many centuries without spoilage. Here, we investigated bacterial community succession and flavor formation in three batches of Zhenjiang aromatic vinegar using pyrosequencing and metabolomics approaches. Temporal patterns of bacterial succession in the Pei (solid-state vinegar culture) showed no significant difference (P > 0.05) among three batches of fermentation. In all the batches investigated, the average number of community operational taxonomic units (OTUs) decreased dramatically from 119 ± 11 on day 1 to 48 ± 16 on day 3, and then maintained in the range of 61 ± 9 from day 5 to the end of fermentation. We confirmed that, within a batch of fermentation process, the patterns of bacterial diversity between the starter (took from the last batch of vinegar culture on day 7) and the Pei on day 7 were similar (90%). The relative abundance dynamics of two dominant members, Lactobacillus and Acetobacter, showed high correlation (coefficient as 0.90 and 0.98 respectively) among different batches. Furthermore, statistical analysis revealed dynamics of 16 main flavor metabolites were stable among different batches. The findings validate the batch-to-batch uniformity of bacterial community succession and flavor formation accounts for the quality of Zhenjiang aromatic vinegar. Based on our understanding, this is the first study helps to explain the rationality of age-old artistry from a scientific perspective. Copyright © 2015 Elsevier Ltd. All rights reserved.

$$B^0_{(s)}$$-mixing matrix elements from lattice QCD for the Standard Model and beyond

DOE PAGES

Bazavov, A.; Bernard, C.; Bouchard, C. M.; ...

2016-06-28

We calculate—for the first time in three-flavor lattice QCD—the hadronic matrix elements of all five local operators that contribute to neutral B 0- and B s-meson mixing in and beyond the Standard Model. We present a complete error budget for each matrix element and also provide the full set of correlations among the matrix elements. We also present the corresponding bag parameters and their correlations, as well as specific combinations of the mixing matrix elements that enter the expression for the neutral B-meson width difference. We obtain the most precise determination to date of the SU(3)-breaking ratio ξ=1.206(18)(6), where themore » second error stems from the omission of charm-sea quarks, while the first encompasses all other uncertainties. The threefold reduction in total uncertainty, relative to the 2013 Flavor Lattice Averaging Group results, tightens the constraint from B mixing on the Cabibbo-Kobayashi-Maskawa (CKM) unitarity triangle. Our calculation employs gauge-field ensembles generated by the MILC Collaboration with four lattice spacings and pion masses close to the physical value. We use the asqtad-improved staggered action for the light-valence quarks and the Fermilab method for the bottom quark. We use heavy-light meson chiral perturbation theory modified to include lattice-spacing effects to extrapolate the five matrix elements to the physical point. We combine our results with experimental measurements of the neutral B-meson oscillation frequencies to determine the CKM matrix elements |V td| = 8.00(34)(8)×10 -3, |V ts| = 39.0(1.2)(0.4)×10 -3, and |V td/V ts| = 0.2052(31)(10), which differ from CKM-unitarity expectations by about 2σ. In addition, these results and others from flavor-changing-neutral currents point towards an emerging tension between weak processes that are mediated at the loop and tree levels.« less

DOE Office of Scientific and Technical Information (OSTI.GOV)

Bazavov, A.; Bernard, C.; Bouchard, C. M.

We calculate—for the first time in three-flavor lattice QCD—the hadronic matrix elements of all five local operators that contribute to neutral B 0- and B s-meson mixing in and beyond the Standard Model. We present a complete error budget for each matrix element and also provide the full set of correlations among the matrix elements. We also present the corresponding bag parameters and their correlations, as well as specific combinations of the mixing matrix elements that enter the expression for the neutral B-meson width difference. We obtain the most precise determination to date of the SU(3)-breaking ratio ξ=1.206(18)(6), where themore » second error stems from the omission of charm-sea quarks, while the first encompasses all other uncertainties. The threefold reduction in total uncertainty, relative to the 2013 Flavor Lattice Averaging Group results, tightens the constraint from B mixing on the Cabibbo-Kobayashi-Maskawa (CKM) unitarity triangle. Our calculation employs gauge-field ensembles generated by the MILC Collaboration with four lattice spacings and pion masses close to the physical value. We use the asqtad-improved staggered action for the light-valence quarks and the Fermilab method for the bottom quark. We use heavy-light meson chiral perturbation theory modified to include lattice-spacing effects to extrapolate the five matrix elements to the physical point. We combine our results with experimental measurements of the neutral B-meson oscillation frequencies to determine the CKM matrix elements |V td| = 8.00(34)(8)×10 -3, |V ts| = 39.0(1.2)(0.4)×10 -3, and |V td/V ts| = 0.2052(31)(10), which differ from CKM-unitarity expectations by about 2σ. In addition, these results and others from flavor-changing-neutral currents point towards an emerging tension between weak processes that are mediated at the loop and tree levels.« less

Hazardous Waste Cleanup: International Flavors & Fragrances Incorporated in Union Beach, New Jersey

EPA Pesticide Factsheets

International Flavors & Fragrances was located at 800 Rose Lane in Union Beach, New Jersey. International Flavors & Fragrances (IFF) manufactured specialty organic flavors and fragrances at this site from 1951 until the plant closed in 1997. It is adjacent

Enhanced flavor-nutrient conditioning in obese rats on a high-fat, high-carbohydrate choice diet.

PubMed

Wald, Hallie S; Myers, Kevin P

2015-11-01

Through flavor-nutrient conditioning rats learn to prefer and increase their intake of flavors paired with rewarding, postingestive nutritional consequences. Since obesity is linked to altered experience of food reward and to perturbations of nutrient sensing, we investigated flavor-nutrient learning in rats made obese using a high fat/high carbohydrate (HFHC) choice model of diet-induced obesity (ad libitum lard and maltodextrin solution plus standard rodent chow). Forty rats were maintained on HFHC to induce substantial weight gain, and 20 were maintained on chow only (CON). Among HFHC rats, individual differences in propensity to weight gain were studied by comparing those with the highest proportional weight gain (obesity prone, OP) to those with the lowest (obesity resistant, OR). Sensitivity to postingestive food reward was tested in a flavor-nutrient conditioning protocol. To measure initial, within-meal stimulation of flavor acceptance by post-oral nutrient sensing, first, in sessions 1-3, baseline licking was measured while rats consumed grape- or cherry-flavored saccharin accompanied by intragastric (IG) water infusion. Then, in the next three test sessions they received the opposite flavor paired with 5 ml of IG 12% glucose. Finally, after additional sessions alternating between the two flavor-infusion contingencies, preference was measured in a two-bottle choice between the flavors without IG infusions. HFHC-OP rats showed stronger initial enhancement of intake in the first glucose infusion sessions than CON or HFHC-OR rats. OP rats also most strongly preferred the glucose-paired flavor in the two-bottle choice. These differences between OP versus OR and CON rats suggest that obesity is linked to responsiveness to postoral nutrient reward, consistent with the view that flavor-nutrient learning perpetuates overeating in obesity. Copyright © 2015 Elsevier Inc. All rights reserved.

Not All Flavor Expertise Is Equal: The Language of Wine and Coffee Experts.

PubMed

Croijmans, Ilja; Majid, Asifa

2016-01-01

People in Western cultures are poor at naming smells and flavors. However, for wine and coffee experts, describing smells and flavors is part of their daily routine. So are experts better than lay people at conveying smells and flavors in language? If smells and flavors are more easily linguistically expressed by experts, or more "codable", then experts should be better than novices at describing smells and flavors. If experts are indeed better, we can also ask how general this advantage is: do experts show higher codability only for smells and flavors they are expert in (i.e., wine experts for wine and coffee experts for coffee) or is their linguistic dexterity more general? To address these questions, wine experts, coffee experts, and novices were asked to describe the smell and flavor of wines, coffees, everyday odors, and basic tastes. The resulting descriptions were compared on a number of measures. We found expertise endows a modest advantage in smell and flavor naming. Wine experts showed more consistency in how they described wine smells and flavors than coffee experts, and novices; but coffee experts were not more consistent for coffee descriptions. Neither expert group was any more accurate at identifying everyday smells or tastes. Interestingly, both wine and coffee experts tended to use more source-based terms (e.g., vanilla) in descriptions of their own area of expertise whereas novices tended to use more evaluative terms (e.g., nice). However, the overall linguistic strategies for both groups were en par. To conclude, experts only have a limited, domain-specific advantage when communicating about smells and flavors. The ability to communicate about smells and flavors is a matter not only of perceptual training, but specific linguistic training too.

Not All Flavor Expertise Is Equal: The Language of Wine and Coffee Experts

PubMed Central

Majid, Asifa

2016-01-01

People in Western cultures are poor at naming smells and flavors. However, for wine and coffee experts, describing smells and flavors is part of their daily routine. So are experts better than lay people at conveying smells and flavors in language? If smells and flavors are more easily linguistically expressed by experts, or more “codable”, then experts should be better than novices at describing smells and flavors. If experts are indeed better, we can also ask how general this advantage is: do experts show higher codability only for smells and flavors they are expert in (i.e., wine experts for wine and coffee experts for coffee) or is their linguistic dexterity more general? To address these questions, wine experts, coffee experts, and novices were asked to describe the smell and flavor of wines, coffees, everyday odors, and basic tastes. The resulting descriptions were compared on a number of measures. We found expertise endows a modest advantage in smell and flavor naming. Wine experts showed more consistency in how they described wine smells and flavors than coffee experts, and novices; but coffee experts were not more consistent for coffee descriptions. Neither expert group was any more accurate at identifying everyday smells or tastes. Interestingly, both wine and coffee experts tended to use more source-based terms (e.g., vanilla) in descriptions of their own area of expertise whereas novices tended to use more evaluative terms (e.g., nice). However, the overall linguistic strategies for both groups were en par. To conclude, experts only have a limited, domain-specific advantage when communicating about smells and flavors. The ability to communicate about smells and flavors is a matter not only of perceptual training, but specific linguistic training too. PMID:27322035

Emission of diacetyl (2,3 butanedione) from natural butter, microwave popcorn butter flavor powder, paste, and liquid products.

PubMed

Rigler, Mark W; Longo, William E

2010-01-01

Diacetyl (2,3 butanedione), a butter-flavored diketone, has been linked to a severe lung disease, bronchiolitis obliterans. We tested a total of three natural butters and artificial microwave popcorn butter flavorings (three powders, two pastes, and one liquid) for bulk diacetyl concentration and diacetyl emissions when heated. Pastes and liquid butter flavors contained the highest amount (6% to 10.6%) while natural butter possessed up to 7500 times less diacetyl. All artificial butter flavors studied emitted diacetyl. Dry powders emitted up to 1.62 ppm diacetyl; wetted powders up to 54.7 ppm diacetyl; and pastes emitted up to 34.9 ppm diacetyl. The liquid butter flavor emitted up to 17.2 ppm diacetyl. Microwave popcorn flavoring mixtures emitted up to 11.4 ppm diacetyl. At least 93% of the dry powder particles were inhalable. These studies show that microwave butter flavoring products generate concentrations of diacetyl in the air great enough to endanger those exposed.

Effects of processing treatment and sorbate addition on the flavor characteristics of apple cider.

PubMed

Boylston, Terri D; Wang, Hui; Reitmeier, Cheryll A; Glatz, Bonita A

2003-03-26

Processing treatments used to produce a microbiologically "safe" apple cider were evaluated to determine the impact of these treatments on the overall flavor characteristics. Apple cider with (0.1%) and without (0%) potassium sorbate was subjected to four processing treatments: untreated, irradiated at 2 kGy, irradiated at 4 kGy, and pasteurized. Volatile flavor compounds were isolated from the cider using solid-phase microextraction methods with gas chromatographic analysis. A trained descriptive analysis panel evaluated sensory attributes. The effects of the processing treatment were dependent on the presence of sorbate in the apple cider. Irradiation treatments resulted in a decrease in the content of esters characteristic of apple flavor and an increase in the content of alcohols and aldehydes formed through lipid oxidation reactions. The presence of sorbate reduced the effects of the irradiation treatments on these volatile flavor compounds. Sensory panelists, however, detected higher intensities of undesirable flavor attributes, including "cardboard flavor", and lower intensities of the desirable "apple flavor" in irradiated cider with added sorbate.

Neutrino mass hierarchy and three-flavor spectral splits of supernova neutrinos

DOE Office of Scientific and Technical Information (OSTI.GOV)

Dasgupta, Basudeb; Mirizzi, Alessandro; Tomas, Ricard

2010-05-01

It was recently realized that three-flavor effects could peculiarly modify the development of spectral splits induced by collective oscillations, for supernova neutrinos emitted during the cooling phase of a protoneutron star. We systematically explore this case, explaining how the impact of these three-flavor effects depends on the ordering of the neutrino masses. In inverted mass hierarchy, the solar mass splitting gives rise to instabilities in regions of the (anti)neutrino energy spectra that were otherwise stable under the leading two-flavor evolution governed by the atmospheric mass splitting and by the 1-3 mixing angle. As a consequence, the high-energy spectral splits foundmore » in the electron (anti)neutrino spectra disappear, and are transferred to other flavors. Imperfect adiabaticity leads to smearing of spectral swap features. In normal mass hierarchy, the three-flavor and the two-flavor instabilities act in the same region of the neutrino energy spectrum, leading to only minor departures from the two-flavor treatment.« less

Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese.

PubMed

Grummer, J; Bobowski, N; Karalus, M; Vickers, Z; Schoenfuss, T

2013-03-01

We investigated use of potassium chloride (KCl) to maintain both the salty flavor and to replace the preservative effects of salt when reducing the sodium content in natural cheese. Because salt replacers can affect flavor because of inherent off-flavors, such as bitter and metallic, we examined the use of flavor enhancers for their ability to modulate some of these undesirable sensory effects. Stirred-curd Cheddar-style cheese was manufactured using 2 cheese-making procedures (different curd knife sizes and target salting titratable acidities), in duplicate. Curd was salted with sodium chloride (NaCl) or 60% reduced sodium blends of NaCl and KCl (2 different sources). Curd was also salted at a 60% reduced sodium rate with NaCl and KCl with added flavor enhancers. A hydrolyzed vegetable protein/yeast extract blend, a natural "potassium-blocking type" flavor, disodium inosinate, or disodium guanylate were each blended with the reduced sodium salt blend and added to curd at the salting step. The resulting blocks of cheese were aged for 5 mo and evaluated monthly for chemical, microbial, and sensory differences. At 5 mo of aging, we measured liking for the cheeses using a consumer panel. Overall, cheeses were well liked by the consumer panel, and the scores of reduced sodium cheese with 2 different KCl sources were not different from those of the full-sodium control. The addition of flavor enhancers to Cheddar curd had mixed results, with one improving the consumer flavor liking only slightly over KCl, and one (disodium inosinate) significantly reducing consumer flavor liking scores, presumably due to the amount of umami flavor it contributed. Potassium chloride replacement salts sourced from different manufacturers affected the chemical and flavor properties of cheese, and changes to pH and temperature targets may be necessary to yield cheese with the moisture and pH targets desired. The cheese-making procedure used also influenced flavors observed, which resulted in higher levels of brothy flavor in cheese made with smaller curd knives and a higher target salting titratable acidity. This effect resulted in lower consumer liking scores. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

An InDel in the promoter of Al-activated malate transporter 9 selected during tomato domestication determines fruit malate content and aluminum tolerance

USDA-ARS?s Scientific Manuscript database

Deciphering the mechanism of malate accumulation in plants would contribute to a greater understanding of plant chemistry, which has implications for improving flavor quality in crop species and enhancing human health benefits. However, the regulation of malate metabolism is poorly understood in cro...

An Industrial Chemistry Course that Optimizes the Value of Plant Tours

ERIC Educational Resources Information Center

Hartman, J. Stephen

2005-01-01

Plant tours, when emphasized appropriately and fully integrated into an industrial chemistry course, are very useful in motivating students and deepening their understanding of the chemical industry. Emphasis is placed on plant tours as it adds immediacy and a practical flavor to the course and is a good preparation for the graduates who move from…

Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times

PubMed Central

Lee, Jeehyun; Chambers, Delores; Chambers, Edgar

2013-01-01

Green teas in leaf form are brewed multiple times, a common selling point. However, the flavor changes, both sensory and volatile compounds, of green teas that have been brewed multiple times are unknown. The objectives of this study were to determine how the aroma and flavor of green teas change as they are brewed multiple times, to determine if a relationship exists between green tea flavors and green tea volatile compounds, and to suggest the number of times that green tea leaves can be brewed. The first and second brews of the green tea samples provided similar flavor intensities. The third and fourth brews provided milder flavors and lower bitterness and astringency when measured using descriptive sensory analysis. In the brewed liquor of green tea mostly linalool, nonanal, geraniol, jasmone, and β-ionone volatile compounds were present at low levels (using gas chromatography-mass spectrometry). The geraniol, linalool, and linalool oxide compounds in green tea may contribute to the floral/perfumy flavor. Green teas in leaf form may be brewed up to four times: the first two brews providing stronger flavor, bitterness, and astringency whereas the third and fourth brews will provide milder flavor, bitterness, and astringency. PMID:28239138

Development of method of optimized flavor production systems design based on nano-emulsification Kawista (Feronia limonia) Fruit extraction

NASA Astrophysics Data System (ADS)

Suyanto, A.; Noor, E.; Fahma, F.; Rusli, M. S.; Djatna, T.

2018-01-01

‘Kawista’ (Feronia limonia) as a tropical fruit has unique flavor that can be applied as a flavor for food products. Flavor as volatile components are unstable by environment factors such as temperature and storage. Flavor nano emulsification form to improve the stability towards environment and increase its use in food products. Research carried out is system development of the nano emulsification Kawista extract flavor with sonication method. The best treatments are selected by Response Surface Methodology (RSM) for independent variable are amplitude (70-100%), time (90-150s) and temperature (5-45°C) controlled by the software of the device. The Flavor Extraction by maceration technique extended highest yield and flavor components. Nano-emulsions made with composition 1% (w/w) flavor extract, 2% (w/w) surfactant (tween 80), 0.25% Gum, and 96.75% (w/w) deionized water. The probe of sonication successfully for preparing stable O/W nano emulsions at amplitude, time and temperature 81.01%, 150s, 45°C, respectively. Characteristic of nano-emulsions i.e energy input (15.489J), viscosity (2.076 mPa.s), droplet size (13.446nm), and Polydispersity index (0.469).