The Experts below are selected from a list of 3882 Experts worldwide ranked by ideXlab platform
V.b. Alvarez - One of the best experts on this subject based on the ideXlab platform.
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rapid determination of Swiss Cheese composition by fourier transform infrared attenuated total reflectance spectroscopy
Journal of Dairy Science, 2006Co-Authors: Luis E Rodriguezsaona, W.j. Harper, Nurcan Koca, V.b. AlvarezAbstract:There is a need for rapid and simple techniques that can be used to predict the quality of Cheese. The aim of this research was to develop a simple and rapid screening tool for monitoring Swiss Cheese composition by using Fourier transform infrared spectroscopy. Twenty Swiss Cheese samples from different manufacturers and degree of maturity were evaluated. Direct measurements of Swiss Cheese slices (approximately 0.5 g) were made using a MIRacle 3-reflection diamond attenuated total reflectance (ATR) accessory. Reference methods for moisture (vacuum oven), protein content (Kjeldahl), and fat (Babcock) were used. Calibration models were developed based on a cross-validated (leave-one-out approach) partial least squares regression. The information-rich infrared spectral range for Swiss Cheese samples was from 3,000 to 2,800 cm(-1) and 1,800 to 900 cm(-1). The performance statistics for cross-validated models gave estimates for standard error of cross-validation of 0.45, 0.25, and 0.21% for moisture, protein, and fat respectively, and correlation coefficients r > 0.96. Furthermore, the ATR infrared protocol allowed for the classification of Cheeses according to manufacturer and aging based on unique spectral information, especially of carbonyl groups, probably due to their distinctive lipid composition. Attenuated total reflectance infrared spectroscopy allowed for the rapid (approximately 3-min analysis time) and accurate analysis of the composition of Swiss Cheese. This technique could contribute to the development of simple and rapid protocols for monitoring complex biochemical changes, and predicting the final quality of the Cheese.
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Rapid determination of Swiss Cheese composition by Fourier transform infrared/attenuated total reflectance spectroscopy.
Journal of dairy science, 2006Co-Authors: Luis E. Rodriguez-saona, W.j. Harper, Nurcan Koca, V.b. AlvarezAbstract:There is a need for rapid and simple techniques that can be used to predict the quality of Cheese. The aim of this research was to develop a simple and rapid screening tool for monitoring Swiss Cheese composition by using Fourier transform infrared spectroscopy. Twenty Swiss Cheese samples from different manufacturers and degree of maturity were evaluated. Direct measurements of Swiss Cheese slices (approximately 0.5 g) were made using a MIRacle 3-reflection diamond attenuated total reflectance (ATR) accessory. Reference methods for moisture (vacuum oven), protein content (Kjeldahl), and fat (Babcock) were used. Calibration models were developed based on a cross-validated (leave-one-out approach) partial least squares regression. The information-rich infrared spectral range for Swiss Cheese samples was from 3,000 to 2,800 cm(-1) and 1,800 to 900 cm(-1). The performance statistics for cross-validated models gave estimates for standard error of cross-validation of 0.45, 0.25, and 0.21% for moisture, protein, and fat respectively, and correlation coefficients r > 0.96. Furthermore, the ATR infrared protocol allowed for the classification of Cheeses according to manufacturer and aging based on unique spectral information, especially of carbonyl groups, probably due to their distinctive lipid composition. Attenuated total reflectance infrared spectroscopy allowed for the rapid (approximately 3-min analysis time) and accurate analysis of the composition of Swiss Cheese. This technique could contribute to the development of simple and rapid protocols for monitoring complex biochemical changes, and predicting the final quality of the Cheese.
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Influence of starter culture ratios and warm room treatment on free fatty acid and amino acid in Swiss Cheese.
Journal of dairy science, 2004Co-Authors: V.b. Alvarez, W.j. HarperAbstract:Quantification of water-soluble volatile free fatty acids (FFA) and free amino acids (FAA) was performed as a ripening index and an indirect measure of flavor development in Swiss-type Cheeses. The objective of this research was to assess the effect of warm room treatment (WRT) and usage ratio of starter cultures, Streptococcus thermophilus and Lactobacillus helveticus vs. propionibacteria, on the concentration of FFA and FAA in pilot plant-scale Swiss Cheese. A capillary gas chromatograph equipped with a flame ionization detector was used for the analysis of FFA in Swiss Cheese. Free amino acids were analyzed by the Cd-ninhydrin method. Starter culture ratios did not affect development of FAA during the Cheese ripening. However, duration of WRT had an effect on the concentration of FAA in the Swiss Cheese. Free amino acids increased considerably during WRT. A continuous increase in FAA was shown during 70-d ripening time after WRT. The concentrations of C2:0 and C3:0 fatty acids were affected by starter culture ratios after 2-wk WRT, but these differences had mostly disappeared after 3-wk WRT. Similar concentrations of FFA and FAA reported in previous studies were developed in Swiss Cheese with a 3-wk WRT and a 0.33:1 ratio of Streptococcus thermophilus and Lactobacillus helveticus to propionibacteria.
W.j. Harper - One of the best experts on this subject based on the ideXlab platform.
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rapid determination of Swiss Cheese composition by fourier transform infrared attenuated total reflectance spectroscopy
Journal of Dairy Science, 2006Co-Authors: Luis E Rodriguezsaona, W.j. Harper, Nurcan Koca, V.b. AlvarezAbstract:There is a need for rapid and simple techniques that can be used to predict the quality of Cheese. The aim of this research was to develop a simple and rapid screening tool for monitoring Swiss Cheese composition by using Fourier transform infrared spectroscopy. Twenty Swiss Cheese samples from different manufacturers and degree of maturity were evaluated. Direct measurements of Swiss Cheese slices (approximately 0.5 g) were made using a MIRacle 3-reflection diamond attenuated total reflectance (ATR) accessory. Reference methods for moisture (vacuum oven), protein content (Kjeldahl), and fat (Babcock) were used. Calibration models were developed based on a cross-validated (leave-one-out approach) partial least squares regression. The information-rich infrared spectral range for Swiss Cheese samples was from 3,000 to 2,800 cm(-1) and 1,800 to 900 cm(-1). The performance statistics for cross-validated models gave estimates for standard error of cross-validation of 0.45, 0.25, and 0.21% for moisture, protein, and fat respectively, and correlation coefficients r > 0.96. Furthermore, the ATR infrared protocol allowed for the classification of Cheeses according to manufacturer and aging based on unique spectral information, especially of carbonyl groups, probably due to their distinctive lipid composition. Attenuated total reflectance infrared spectroscopy allowed for the rapid (approximately 3-min analysis time) and accurate analysis of the composition of Swiss Cheese. This technique could contribute to the development of simple and rapid protocols for monitoring complex biochemical changes, and predicting the final quality of the Cheese.
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Rapid determination of Swiss Cheese composition by Fourier transform infrared/attenuated total reflectance spectroscopy.
Journal of dairy science, 2006Co-Authors: Luis E. Rodriguez-saona, W.j. Harper, Nurcan Koca, V.b. AlvarezAbstract:There is a need for rapid and simple techniques that can be used to predict the quality of Cheese. The aim of this research was to develop a simple and rapid screening tool for monitoring Swiss Cheese composition by using Fourier transform infrared spectroscopy. Twenty Swiss Cheese samples from different manufacturers and degree of maturity were evaluated. Direct measurements of Swiss Cheese slices (approximately 0.5 g) were made using a MIRacle 3-reflection diamond attenuated total reflectance (ATR) accessory. Reference methods for moisture (vacuum oven), protein content (Kjeldahl), and fat (Babcock) were used. Calibration models were developed based on a cross-validated (leave-one-out approach) partial least squares regression. The information-rich infrared spectral range for Swiss Cheese samples was from 3,000 to 2,800 cm(-1) and 1,800 to 900 cm(-1). The performance statistics for cross-validated models gave estimates for standard error of cross-validation of 0.45, 0.25, and 0.21% for moisture, protein, and fat respectively, and correlation coefficients r > 0.96. Furthermore, the ATR infrared protocol allowed for the classification of Cheeses according to manufacturer and aging based on unique spectral information, especially of carbonyl groups, probably due to their distinctive lipid composition. Attenuated total reflectance infrared spectroscopy allowed for the rapid (approximately 3-min analysis time) and accurate analysis of the composition of Swiss Cheese. This technique could contribute to the development of simple and rapid protocols for monitoring complex biochemical changes, and predicting the final quality of the Cheese.
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Influence of starter culture ratios and warm room treatment on free fatty acid and amino acid in Swiss Cheese.
Journal of dairy science, 2004Co-Authors: V.b. Alvarez, W.j. HarperAbstract:Quantification of water-soluble volatile free fatty acids (FFA) and free amino acids (FAA) was performed as a ripening index and an indirect measure of flavor development in Swiss-type Cheeses. The objective of this research was to assess the effect of warm room treatment (WRT) and usage ratio of starter cultures, Streptococcus thermophilus and Lactobacillus helveticus vs. propionibacteria, on the concentration of FFA and FAA in pilot plant-scale Swiss Cheese. A capillary gas chromatograph equipped with a flame ionization detector was used for the analysis of FFA in Swiss Cheese. Free amino acids were analyzed by the Cd-ninhydrin method. Starter culture ratios did not affect development of FAA during the Cheese ripening. However, duration of WRT had an effect on the concentration of FAA in the Swiss Cheese. Free amino acids increased considerably during WRT. A continuous increase in FAA was shown during 70-d ripening time after WRT. The concentrations of C2:0 and C3:0 fatty acids were affected by starter culture ratios after 2-wk WRT, but these differences had mostly disappeared after 3-wk WRT. Similar concentrations of FFA and FAA reported in previous studies were developed in Swiss Cheese with a 3-wk WRT and a 0.33:1 ratio of Streptococcus thermophilus and Lactobacillus helveticus to propionibacteria.
Nurcan Koca - One of the best experts on this subject based on the ideXlab platform.
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rapid determination of Swiss Cheese composition by fourier transform infrared attenuated total reflectance spectroscopy
Journal of Dairy Science, 2006Co-Authors: Luis E Rodriguezsaona, W.j. Harper, Nurcan Koca, V.b. AlvarezAbstract:There is a need for rapid and simple techniques that can be used to predict the quality of Cheese. The aim of this research was to develop a simple and rapid screening tool for monitoring Swiss Cheese composition by using Fourier transform infrared spectroscopy. Twenty Swiss Cheese samples from different manufacturers and degree of maturity were evaluated. Direct measurements of Swiss Cheese slices (approximately 0.5 g) were made using a MIRacle 3-reflection diamond attenuated total reflectance (ATR) accessory. Reference methods for moisture (vacuum oven), protein content (Kjeldahl), and fat (Babcock) were used. Calibration models were developed based on a cross-validated (leave-one-out approach) partial least squares regression. The information-rich infrared spectral range for Swiss Cheese samples was from 3,000 to 2,800 cm(-1) and 1,800 to 900 cm(-1). The performance statistics for cross-validated models gave estimates for standard error of cross-validation of 0.45, 0.25, and 0.21% for moisture, protein, and fat respectively, and correlation coefficients r > 0.96. Furthermore, the ATR infrared protocol allowed for the classification of Cheeses according to manufacturer and aging based on unique spectral information, especially of carbonyl groups, probably due to their distinctive lipid composition. Attenuated total reflectance infrared spectroscopy allowed for the rapid (approximately 3-min analysis time) and accurate analysis of the composition of Swiss Cheese. This technique could contribute to the development of simple and rapid protocols for monitoring complex biochemical changes, and predicting the final quality of the Cheese.
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Rapid determination of Swiss Cheese composition by Fourier transform infrared/attenuated total reflectance spectroscopy.
Journal of dairy science, 2006Co-Authors: Luis E. Rodriguez-saona, W.j. Harper, Nurcan Koca, V.b. AlvarezAbstract:There is a need for rapid and simple techniques that can be used to predict the quality of Cheese. The aim of this research was to develop a simple and rapid screening tool for monitoring Swiss Cheese composition by using Fourier transform infrared spectroscopy. Twenty Swiss Cheese samples from different manufacturers and degree of maturity were evaluated. Direct measurements of Swiss Cheese slices (approximately 0.5 g) were made using a MIRacle 3-reflection diamond attenuated total reflectance (ATR) accessory. Reference methods for moisture (vacuum oven), protein content (Kjeldahl), and fat (Babcock) were used. Calibration models were developed based on a cross-validated (leave-one-out approach) partial least squares regression. The information-rich infrared spectral range for Swiss Cheese samples was from 3,000 to 2,800 cm(-1) and 1,800 to 900 cm(-1). The performance statistics for cross-validated models gave estimates for standard error of cross-validation of 0.45, 0.25, and 0.21% for moisture, protein, and fat respectively, and correlation coefficients r > 0.96. Furthermore, the ATR infrared protocol allowed for the classification of Cheeses according to manufacturer and aging based on unique spectral information, especially of carbonyl groups, probably due to their distinctive lipid composition. Attenuated total reflectance infrared spectroscopy allowed for the rapid (approximately 3-min analysis time) and accurate analysis of the composition of Swiss Cheese. This technique could contribute to the development of simple and rapid protocols for monitoring complex biochemical changes, and predicting the final quality of the Cheese.
Alexei R. Khokhlov - One of the best experts on this subject based on the ideXlab platform.
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Swiss-Cheese" polyelectrolyte gels as media with extremely inhomogeneous distribution of charged species.
The Journal of chemical physics, 2004Co-Authors: Valentina V. Vasilevskaya, Artem A. Aerov, Alexei R. KhokhlovAbstract:“Swiss-Cheese” polyelectrolyte gels (i.e., gels containing a regular set of closed spherical pores) are considered as a suitable system for modeling of a medium with extremely inhomogeneous distribution of charged species. It is shown that the inhomogeneous distribution of ions in Swiss-Cheese polyelectrolyte gels can be reached simply by immersion of the gels in an aqueous solution of charged species (e.g., low-molecular 1–1 salt or multivalent ions and macroions charged likely to the gel chains). If a polymer gel is kept in such a solution for a long time, the concentration of ions within relatively big voids becomes equal to that in external solution. On the other hand, due to the Donnan effect the ion’s concentration in polymer matrix is always lower than that in external solution. As a result the multivalent ions distribute between water voids and polymer matrix. The extent of this distribution is characterized by partition coefficient kD (determined as ratio kD=nsvoid/nsmat of the concentrations nsv...
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Swelling and collapse of Swiss-Cheese polyelectrolyte gels in salt solutions
Macromolecular Theory and Simulations, 2002Co-Authors: Valentina V. Vasilevskaya, Alexei R. KhokhlovAbstract:A simple theory of swelling of microporous Swiss-Cheese polyelectrolyte gels (i.e., polyelectrolyte gels containing water voids) in the solution of 1-1 low-molecular-weight salt is developed. Due to the Donnan effect the overall concentration of salt within porous Swiss-Cheese gel can be significantly higher than that within the corresponding homogeneous gel due to the effective absorption of salt by the embedded voids. The degree of this absorption increases with the increase of average size of the voids and of their concentration. In the case of relatively large water voids with radii of about few μm the salt concentration within the water voids is approximately equal to that in the external solution, while the salt concentration in the polymer matrix can be much lower. It is thought that polyelectrolyte Swiss-Cheese gels are promising for use as suitable media for microreactors for nanotechnology.
Aalok Misra - One of the best experts on this subject based on the ideXlab platform.
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Swiss-Cheese Gravitino Dark Matter
2014Co-Authors: Aalok MisraAbstract:Abstract We present a phenomenological model which we show can be obtained as a local realization of large volume D 3 / D 7 μ -Split SUSY on a nearly special Lagrangian three-cycle embedded in the big divisor of a Swiss-Cheese Calabi-Yau [Mansi Dhuria, Aalok Misra, arXiv:1207.2774 [hep-ph] , Nucl. Phys. B867 (2013) 636–748]. After identification of the first generation of SM leptons and quarks with fermionic super-partners of four Wilson line moduli, we discuss the identification of gravitino as a potential dark matter candidate. We also show that it is possible to obtain a 125 GeV light Higgs in our setup.
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"big" Divisor D3/D7 Swiss-Cheese Phenomenology
Modern Physics Letters A, 2011Co-Authors: Aalok MisraAbstract:We review progress made over the past couple of years in the field of Swiss-Cheese Phenomenology involving a mobile spacetime filling D3-brane and stack(s) of fluxed D7-branes wrapping the "big" (as opposed to the "small") divisor in (the orientifold of (a) Swiss-Cheese Calabi–Yau. The topics reviewed include reconciliation of large volume cosmology and phenomenology, evaluation of soft supersymmetry breaking parameters, one-loop RG-flow equations' solutions for scalar masses, obtaining fermionic (possibly first two generations' quarks/leptons) mass scales in the $\mathcal{O}(\hbox{MeV--GeV})$-regime as well as (first two generations') neutrino masses (and their one-loop RG flow) of around an eV. The heavy sparticles and the light fermions indicate the possibility of "split SUSY" large volume scenario.
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"BIG" DIVISOR D3/D7 Swiss-Cheese PHENOMENOLOGY
Modern Physics Letters A, 2011Co-Authors: Aalok MisraAbstract:We review progress made over the past couple of years in the field of Swiss-Cheese Phenomenology involving a mobile spacetime filling D3-brane and stack(s) of fluxed D7-branes wrapping the "big" (as opposed to the "small") divisor in (the orientifold of (a) Swiss-Cheese Calabi–Yau. The topics reviewed include reconciliation of large volume cosmology and phenomenology, evaluation of soft supersymmetry breaking parameters, one-loop RG-flow equations' solutions for scalar masses, obtaining fermionic (possibly first two generations' quarks/leptons) mass scales in the [Formula: see text]-regime as well as (first two generations') neutrino masses (and their one-loop RG flow) of around an eV. The heavy sparticles and the light fermions indicate the possibility of "split SUSY" large volume scenario.
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Swiss Cheese d3 d7 soft susy breaking
Nuclear Physics, 2010Co-Authors: Aalok Misra, Pramod ShuklaAbstract:Abstract We address issues related to (i) a proposal for resolving a long-standing tension between large volume cosmology and phenomenology as regards reconciliation of requirements of different gravitino masses within the same string-theoretic framework, as well as (ii) evaluation of soft supersymmetry breaking terms and open-string moduli masses in the context of type IIB large volume compactifications involving orientifolds of the Swiss-Cheese Calabi–Yau WCP 4 [ 1 , 1 , 1 , 6 , 9 ] with a single mobile space–time filling D 3-brane and stacks of D 7-branes wrapping the “big” divisor Σ B as well as supporting D 7-brane fluxes. In addition, we also include perturbative α ′ -corrections and non-perturbative world-sheet instanton corrections to the Kahler potential as well as Euclidean D 3-instanton superpotential. First, using the toric data for the aforementioned Swiss-Cheese Calabi–Yau and GLSM techniques, we obtain in the large volume limit, the geometric Kahler potential for the big (and small) divisor(s) in terms of derivatives of genus-two Siegel theta functions. Next, we show that as the mobile space–time filling D 3-brane moves from a particular non-singular elliptic curve embedded in the Swiss-Cheese Calabi–Yau to another non-singular elliptic curve, it is possible to obtain 10 12 GeV gravitino during the primordial inflationary era as well as, e.g., a TeV gravitino in the present era, within the same set up for the same volume of the Calabi–Yau stabilized at around 10 6 l s 6 . Then by constructing local (i.e. localized around the location of the mobile D 3-brane in the Calabi–Yau) appropriate involutively-odd harmonic one-form on the big divisor that lies in coker ( H ∂ ¯ , − ( 0 , 1 ) ( CY 3 ) → i ∗ H ∂ ¯ , − ( 0 , 1 ) ( Σ B ) ) and extremizing the potential, we show that it is possible to obtain an O ( 1 ) g YM from the wrapping of D 7-branes on the big divisor due to competing contributions from the Wilson line moduli relative to the divisor volume modulus. To permit gaugino condensation, we take the rigid limit of the big divisor by considering zero sections of the normal bundle of the same – the same being justified by the extremization of the potential. For the purposes of calculation of the gaugino masses, matter moduli masses and soft supersymmetry breaking parameters, we restrict the mobile D 3-brane to the big divisor – this has the additional advantage of nullification of the superpotential generated from gaugino condensation. With the inclusion of the matter moduli corresponding to the position moduli of the mobile D 3-brane and the Wilson line moduli corresponding to the D 7-branes, we obtain gaugino masses of the order of gravitino mass and the matter fields' masses to be enhanced relative to the gravitino mass. The anomaly-mediated gaugino masses are found to be suppressed relative to the gravity-mediated gaugino masses by the standard loop factor. New non-zero contributions to the μ -terms, though sub-dominant in the large volume limit, are obtained from section of the (small) divisor bundle encoding information about the ED 3-instanton fluctuation determinant, filling D 3-brane and the Wilson line moduli. There is a (near) universality in the masses, μ ˆ -parameters, Yukawa couplings and the μ ˆ B -terms for the D 3-brane position moduli – the Higgs doublet in our construction – and a hierarchy in the same set and a universality in the A -terms on inclusion of the D 7-brane Wilson line moduli.
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ON ISSUES IN Swiss Cheese COMPACTIFICATIONS
Modern Physics Letters A, 2008Co-Authors: Aalok MisraAbstract:We give a brief review of our previous works.1,2 We discuss two sets of issues. The first has to do with the possibility of getting a non-supersymmetric dS minimum without the addition of $\overline{D3}$-branes as in KKLT, and axionic slow-roll inflation, in type II flux compactifications. The second has to do with the "Inverse Problem"3 and "Fake Superpotentials"4 for extremal (non)supersymmetric black holes in type II compactifications. We use (orientifold of) a "Swiss Cheese" Calabi–Yau5 expressed as a degree-18 hypersurface in WCP4[1, 1, 1, 6, 9] in the "large-volume-scenario" limit6 for the former.
