Distilling entanglement from cascades with partial "Which Path" ambiguity

We develop a framework to calculate the density matrix of a pair of photons emitted in a decay cascade with partial "which path" ambiguity. We describe an appropriate entanglement distillation scheme which works also for certain random cascades. The qualitative features of the distilled entanglement are presented in a two dimensional "phase diagram". The theory is applied to the quantum tomography of the decay cascade of a biexciton in a semiconductor quantum dot. Agreement with experiment is obtained

Pituitary Hormones and Orofacial Pain

Clinical and basic research on regulation of pituitary hormones, extra-pituitary release of these hormones, distribution of their receptors and cell signaling pathways recruited upon receptor binding suggests that pituitary hormones can regulate mechanisms of nociceptive transmission in multiple orofacial pain conditions. Moreover, many pituitary hormones either regulate glands that produce gonadal hormones (GnH) or are regulated by GnH. This implies that pituitary hormones may be involved in sex-dependent mechanisms of orofacial pain and could help explain why certain orofacial pain conditions are more prevalent in women than men. Overall, regulation of nociception by pituitary hormones is a relatively new and emerging area of pain research. The aims of this review article are to: (1) present an overview of clinical conditions leading to orofacial pain that are associated with alterations of serum pituitary hormone levels; (2) discuss proposed mechanisms of how pituitary hormones could regulate nociceptive transmission; and (3) outline how pituitary hormones could regulate nociception in a sex-specific fashion. Pituitary hormones are routinely used for hormonal replacement therapy, while both receptor antagonists and agonists are used to manage certain pathological conditions related to hormonal imbalance. Administration of these hormones may also have a place in the treatment of pain, including orofacial pain. Hence, understanding the involvement of pituitary hormones in orofacial pain, especially sex-dependent aspects of such pain, is essential to both optimize current therapies as well as provide novel and sex-specific pharmacology for a diversity of associated conditions

THE WAYS OF IMRPOVING THE TECHNOLGY OF SUMMER SAUSAGE

In the article there are results of the testing the intensification technology of summer sausage by use of electro-magnetic treatment with low frequencies the starter cultures and meat raw materials.In the article there are results of the testing the intensification technology of summer sausage by use of electro-magnetic treatment with low frequencies the starter cultures and meat raw materials

STUDYING THE IMPACT OF THE ELECTROMAGNETIC FIELD WITH LOW FREQUENCY ON MINCED MEAT

In the article there are research results of how the low frequency electromagnetic field affects the muscular tissue of pork and beef. The pictures, justification and comparison of the received results are given.In the article there are research results of how the low frequency electromagnetic field affects the muscular tissue of pork and beef. The pictures, justification and comparison of the received results are given

THE PERSPECTIVE OF USING STARTER CULTURES IN SUMMER SAUSAGE TECHNOLOGY

The article concerns the study results of the summer sausage mince with carbohydrates of big molecular mass added. With the carbohydrate molecular mass increasing the accumulation of the fermentation final products comes later. The carbohydrates choice allows programming and controlling the ready product taste and flavor.The article concerns the study results of the summer sausage mince with carbohydrates of big molecular mass added. With the carbohydrate molecular mass increasing the accumulation of the fermentation final products comes later. The carbohydrates choice allows programming and controlling the ready product taste and flavor

FORMING THE FLAVOR AND TASTE OF SUMMER SAUSAGE

The most complicated processes in summer sausage produce technology are forming its flavor, consistency and texture. The basis to create flavor and taste of summer sausage is a fermentative process taking place in the ripening period. These processes depend on a number of factors described in the article.The most complicated processes in summer sausage produce technology are forming its flavor, consistency and texture. The basis to create flavor and taste of summer sausage is a fermentative process taking place in the ripening period. These processes depend on a number of factors described in the article

TO THE QUESTION OF THE FUNCTIONAL-TECHNOLOGICAL INDICES OF MEAT MATERIALS AFTER THE STARTER CULTURES INTRODUCTION

In the experimental and control research of the received data it was proved that it was possible to activate the starter cultures by the electromagnetic treatment. In the article there are the testing results of the intensifying technology of summer sausage produce with the help of electromagnetic treatment with low frequencies of the starter cultures and meat materials.In the experimental and control research of the received data it was proved that it was possible to activate the starter cultures by the electromagnetic treatment. In the article there are the testing results of the intensifying technology of summer sausage produce with the help of electromagnetic treatment with low frequencies of the starter cultures and meat materials

TO THE QUESTION OF HAM PRODUCE

Nowadays it is topical to make technologies that can allow reducing the cost of meat products guaranteeing the set quality standards to a customer. In the article there are results of the research of the bio-modification of low grade meat raw materials and their use in ham production technology.Nowadays it is topical to make technologies that can allow reducing the cost of meat products guaranteeing the set quality standards to a customer. In the article there are results of the research of the bio-modification of low grade meat raw materials and their use in ham production technology