Has a Higgs-flavon with a 750750 GeV mass been detected at the LHC13?

Higgs-flavon fields appear as a part of the Froggatt-Nielsen (FN) mechanism, which attempts to explain the hierarchy of Yukawa couplings. We explore the possibility that the 750 GeV diphoton resonance recently reported at the LHC13, could be identified with a low-scale Higgs-flavon field $H_F$ and find the region of the parameter space consistent with CMS and ATLAS data. It is found that the extra vector-like fermions of the ultraviolet completion of the FN mechanism are necessary in order to reproduce the observed signal. We consider a standard model (SM) extension that contains two Higgs doublets (a standard one and an inert one) and one complex FN singlet. The inert doublet includes a stable neutral boson, which provides a viable dark matter candidate, while the mixing of the standard doublet and the FN singlet induces flavor violation in the Higgs sector at the tree-level. Constraints on the parameters of the model are derived from the LHC Higgs data, which include the search for the lepton flavor violating decay of the SM Higgs boson $h\to \bar{\mu}\tau$. It is also found that in some region of the parameter space the model may give rise to a large branching ratio for the $H_F \to hh$ decay, of the order of 0.1, which could be searched for at the LHC.Comment: 18 pages, 7 Figures, includes updated files to match published versio

Dynamics of zonal flow-like structures in the edge of the TJ-II stellarator

The dynamics of fluctuating electric field structures in the edge of the TJ-II stellarator, that display zonal flow-like traits, is studied. These structures have been shown to be global and affect particle transport dynamically [J.A. Alonso et al., Nucl. Fus. 52 063010 (2012)]. In this article we discuss possible drive (Reynolds stress) and damping (Neoclassical viscosity, geodesic transfer) mechanisms for the associated ExB velocity. We show that: (a) while the observed turbulence-driven forces can provide the necessary perpendicular acceleration, a causal relation could not be firmly established, possibly because of the locality of the Reynolds stress measurements, (b) the calculated neoclassical viscosity and damping times are comparable to the observed zonal flow relaxation times, and (c) although an accompanying density modulation is observed to be associated to the zonal flow, it is not consistent with the excitation of pressure side-bands, like those present in geodesic acoustic oscillations, caused by the compression of the ExB flow field

Scanning Tunneling Spectroscopic Studies of the Effects of Dielectrics and Metallic Substrates on the Local Electronic Characteristics of Graphene

Atomically resolved imaging and spectroscopic characteristics of graphene grown by chemical vapor deposition (CVD) on copper foils are investigated and compared with those of mechanical exfoliated graphene on SiO_2. For exfoliated graphene, the local spectral deviations from ideal behavior may be attributed to strain induced by the SiO_2 substrate. For CVD grown graphene, the lattice structure appears strongly distorted by the underlying copper, with regions in direct contact with copper showing nearly square lattices whereas suspended regions from thermal relaxation exhibiting nearly honeycomb or hexagonal lattice structures. The electronic density of states (DOS) correlates closely with the atomic arrangements of carbon, showing excess zero-bias tunneling conductance and nearly energy-independent DOS for strongly distorted graphene, in contrast to the linearly dispersive DOS for suspended graphene. These results suggest that graphene can interact strongly with both metallic and dielectric materials in close proximity, leading to non-negligible modifications to the electronic properties

Creating a Micro-Enterprise for the Development and Marketing of a Chili Sauce Based on Sambo Seeds: Market Analysis

The present work was carried out to promote a chili sauce made with the seeds of the sambo fruit – a local variety of pumpkin. Presently, the sauce is consumed only in Ecuador and is prepared using just the fleshy part of the fruit, while the seeds are discarded. The authors of this article see a larger potential application of the fruit in the food industry, as the fruit not only adds a pleasant flavor but is also full of nutrition. They have made a new chili sauce with a base of sambo seeds. The research was carried out using an inductive method, where people were selected at random. Variables such as gender, age, level, and consumption preferences, among others, were analyzed. The study was conducted in Riobamba canton on 164 people, aged 20 and over, considering various aspects. The instrument used was a questionnaire. The results showed that 71.95% of those surveyed consumed chili-based sauces, and 54.88% of them consumed it at least once a week. In addition, 63.41% of them consumed or had consumed sambo seeds, thus denoting that consumers were aware of and were consuming this product. The current research allowed us to innovate the product using correct methods and techniques, and adapt the best use of seeds in the food industry. Keywords: chili, sambo, economic analysis, consumption, commercialization. RESUMEN El presente trabajo se realizó con el objetivo de dar a conocer la aceptación y el beneficio económico de la salsa de ají con adición de semillas del fruto de sambo en el mercado, actualmente su consumo se da en todo el país y se aprovecha únicamente la parte carnosa de la fruta, las semillas son desechadas, por cuanto vemos una potencial aplicación en la industria alimentaria de estas, a más de aportar con sabor agradable aportan nutricionalmente, y se las han adicionado en una salsa de ají, al integrar al mercado una nueva salsa elaborada con este producto icónico además se busca utilizar las semillas de la calabaza local conocida como sambo. Esta investigación se realizó mediante un método inductivo, donde las personas fueron seleccionadas al azar, se analizaron variables como: género, edad, nivel y preferencias de consumo, entre otras. La búsqueda de información fue en el cantón Riobamba, a 164 personas, de 20 años en adelante, considerando varios aspectos; el instrumento aplicado fue cuestionario. Los resultados demuestran que el 71.95% de los How to encuestados consumen salsas elaboradas a base de ají, y de estos 54.88% lo consumen como mínimo una vez a la semana, además que el 63,41% consume o ha consumido semillas de sambo, denotando así que los consumidores conocen y consumen estos productos. La actual investigación nos permitió innovar el producto, utilizando correctamente métodos y técnicas adaptando el mejor uso de las semillas en la industria alimentaria. Palabras Clave: Ají, sambo, semillas, análisis económico, consumo, comercialización