Inter-comparison of Radio-Loudness Criteria for Type 1 AGNs in the XMM-COSMOS Survey

Limited studies have been performed on the radio-loud fraction in X-ray selected type 1 AGN samples. The consistency between various radio-loudness definitions also needs to be checked. We measure the radio-loudness of the 407 type 1 AGNs in the XMM-COSMOS quasar sample using nine criteria from the literature (six defined in the rest-frame and three defined in the observed frame): $R_L=\log(L_{5GHz}/L_B)$, $q_{24}=\log(L_{24\mu m}/L_{1.4GHz})$, $R_{uv}=\log(L_{5GHz}/L_{2500\AA})$, $R_{i}=\log(L_{1.4GHz}/L_i)$, $R_X=\log(\nu L_{\nu}(5GHz)/L_X)$, $P_{5GHz}=\log(P_{5GHz}(W/Hz/Sr))$, $R_{L,obs}=\log(f_{1.4GHz}/f_B)$ (observed frame), $R_{i,obs}=\log(f_{1.4GHz}/f_i)$ (observed frame), and $q_{24, obs}=\log(f_{24\mu m}/f_{1.4GHz})$ (observed frame). Using any single criterion defined in the rest-frame, we find a low radio-loud fraction of $\lesssim 5\%$ in the XMM-COSMOS type 1 AGN sample, except for $R_{uv}$. Requiring that any two criteria agree reduces the radio-loud fraction to $\lesssim 2\%$ for about 3/4 of the cases. The low radio-loud fraction cannot be simply explained by the contribution of the host galaxy luminosity and reddening. The $P_{5GHz}=\log(P_{5GHz}(W/Hz/Sr))$ gives the smallest radio-loud fraction. Two of the three radio-loud fractions from the criteria defined in the observed frame without k-correction ($R_{L,obs}$ and $R_{i,obs}$) are much larger than the radio-loud fractions from other criteria.Comment: 12 pages, 7 figures, MNRAS submitte

Jet-disc coupling through a common energy reservoir in the black hole XTE J1118+480

We interpret the rapid correlated UV/optical/ X-ray variability of XTE J1118+480 as a signature of the coupling between the X-ray corona and a jet emitting synchrotron radiation in the optical band. We propose a scenario in which the jet and the X-ray corona are fed by the same energy reservoir where large amounts of accretion power are stored before being channelled into either the jet or the high energy radiation. This time dependent model reproduces the main features of the rapid multi-wavelength variability of XTE J1118+480. Assuming that the energy is stored in the form of magnetic field, we find that the required values of the model parameters are compatible with both a patchy corona atop a cold accretion disc and a hot thick inner disc geometry. The range of variability timescales for the X-ray emitting plasma are consistent with the dynamical times of an accretion flow between 10 and 100 Schwarzschild radii. On the other hand, the derived range of timescales associated with the dissipation in the jet extends to timescales more than 10 times larger, confirming the suggestion that the generation of a powerful outflow requires large scale coherent poloidal field structures. A strong requirement of the model is that the total jet power should be at least a few times larger than the observed X-ray luminosity. This would be consistent with the overall low radiative efficiency of the source. We present independent arguments showing that the jet probably dominates the energetic output of all accreting black holes in the low-hard state.Comment: 14 pages, 2 figures, to appear in MNRA

High power ultrasound treatments of red young wines: effect on anthocyanins and phenolic stability indices

6openInternationalItalian coauthor/editorPolyphenols, especially anthocyanins, play an important role on red wine sensory qualities and their evolution during storage. High Power Ultrasound (HPU) has been recognized as one of the most promising technologies which can be applied in winemaking processes for several purposes, and it is recently officially approved for crushed grapes treatments. The effect of ultrasound amplitude (41 and 81%) and treatment time (1, 3, and 5 min) has been studied on anthocyanins, flavan-3-ols, tannins, polymerized pigments, HCl index, and the color intensity of two finished red young wines. Anthocyanins and phenols compounds were not degraded with an increase in amplitude and sonication time, and the chromatic properties of the selected wines were preserved. Amplitude and ultrasound time were also evaluated considering their effect on evolution of anthocyanin content and phenolic stability indices during the first thirty days of storage. The higher level of amplitude (81%) induced a higher percentage decrease in tannins, 15% and 40% after 15 and 30 days of storage, respectively, compared to untreated wine which did not show a significant change during storage. HPU shows a possible chemical effect on the evolution of some analytical indices during bottling maturation, but their effectiveness could be strictly linked with the initial phenolic profile and ratios between polyphenol classesopenCelotti, E.; Stante, S.; Ferraretto, P.; Roman, T.; Nicolini, G.; Natolino, A.Celotti, E.; Stante, S.; Ferraretto, P.; Roman, T.; Nicolini, G.; Natolino, A

Does treatment of grape juice with aspergillopepsin-i influence wine aroma?

Acid aspergillopepsins-i (ap-i) have been suggested for use in winemaking due to their ability to degrade proteins, which reduces haze formation and the necessity for bentonite to achieve protein stability. These endopeptidases cleave non-terminal amino acid bonds of proteins, resulting in their degradation. Consequently, their activity may increase substrate for native exopeptidases resulting in an increased concentration of amino acids in industrial settings. Both effects can potentially improve fermentation kinetics and the concentration of yeast-derived aroma compounds. However, the use of ap-i in winemaking, according to oiv-oeno 541a-2021, requires shock-heating of the must (60°-75°c), which can deplete grape-derived volatiles in the wine. This study investigates the impact of ap-i supplementation in grape juice (gewürztraminer and sauvignon blanc) in accordance with the oiv resolution, on the amino acid composition of the must and aroma compounds in wines after fermentation. Results from amino acids analysis, volatile analysis, and wine tasting (involving 15 expert panellists) were compared among the outcomes of four treatments: heat-shock treatment with and without ap-i, only ap-i supplementation, and untreated control. Heat treatment of grape musts, when accompanied by ap-i addition, increased the concentration of amino acids. This effect was particularly pronounced in sauvignon blanc must, where 12 out of 20 amino acids were enriched by the combined treatment, up to approximately a two-fold increase. Heat-treated wines of gewürztraminer were richer in acetates, with or without ap-i supplementation, respectively, increased by +43% and +85%. Both heat treatments influenced terpene concentration in wines, resulting in a reduction of up to 68% in gewürztraminer compared to the control. Polyfunctional thiols, compounds associated with sauvignon blanc’s typicality, were not influenced either by heating or ap-i addition. Despite the varied profile of wines, expert judges found no significative differences in the main descriptors associated with the analysed aroma compounds, although they often described gewürztraminer treated solely with ap-i as more floral, while the heating diminished its typical characteristics. Meanwhile, sauvignon blanc, when treated with ap-i, regardless of heat treatment, has been recognised as more tropical and fruitier

Yeasts proteins: studies for sustainable protein stability of white wines

Yeast protein extracts (YPEs) are authorized by the OIV for fining purposes with a maximum dosage limit of 60 g/hL for red wines, and 30 g/hL for musts, white and rosè wines. Some authors highlighted that some yeast proteins showed an isoelectric point below wine pH. Given this feature, a possible colloidal interaction between YPEs and positively charged wine proteins is worth exploring. Qualitative analysis of YPE was carried out by the determination of some colloidal parameters ( potential and electrical charge). The effect of YPE addition at different dosages and times was evaluated considering several analytical parameters: turbidity, protein stability tests, and protein content by HPLC. Different experiments were carried out in small laboratory volumes and in real cellar conditions on aromatic white wines in two wineries in Croatia. All experiments and analyses were performed in triplicate, and the results were elaborated by one-way ANOVA. The experimental trials on unstable Malvasia and Graševina wines, performed with different dosages and treatment times, confirmed the effectiveness of YPE, and the results showed a potential reversible interaction with haze-related PR-proteins. The addition of YPE was significant after 4-6 hours, while the effect appeared to diminish with extended exposure times. The best results were obtained in general at 20-30 g/hL of YPE and 4 hours, which induced a significant decrease (40 to 50 %) of initial PR-protein concentration, in particular for chitinase fractions. The yeast protein extract increased the protein stability of white wines, but it did not allow their complete stabilization. The addition of YPE could be considered a combined treatment with the conventional ones, aimed at decreasing the dose of conventional fining agents (e.g bentonite) and preserving wine aroma. The YPE could represent a new tool for protein stabilization, focused on sustainable and precision enology

Fertigation affects photosynthesis, modulation of secondary metabolism and sensory profiles of Vitis vinifera cv. “Schioppettino” withered grapes and wines

Nowadays a balance in plant production is required, especially in terms of nutrition, yield and for an optimal aroma and sensory profile of resulted wines. In this research, we compared two different methods of plant nutrition: one-single application (single-fertilization-SF) and two applications with the same amount adopting the fertigation (split fertigation-SpF), including a control not-treated, in a specific Italian region where grapevine Schiopettino cv. is being cultivated and this practice was not investigated yet. SpF promoted the photosynthesis parameters compared to a SF and to the non-treated vines (NTC). On these basis, the biological and physiological activity of the whole plant was enhanced. SpF treatment tendentially and significantly improved the qualitative, productive, physiological, and oenological parameters of “Schioppettino” wine

A bright megaelectronvolt emission line in γ\gamma-ray burst GRB 221009A

The highly variable and energetic pulsed emission of a long gamma-ray burst (GRB) is thought to originate from local, rapid dissipation of kinetic or magnetic energy within an ultra-relativistic jet launched by a newborn compact object, formed during the collapse of a massive star. The spectra of GRB pulses are best modelled by power-law segments, indicating the dominance of non-thermal radiation processes. Spectral lines in the X-ray and soft $\gamma$-ray regime for the afterglow have been searched for intensively, but never confirmed. No line features ever been identified in the high energy prompt emission. Here we report the discovery of a highly significant ($> 6 \sigma$) narrow emission feature at around $10$ MeV in the brightest ever GRB 221009A. By modelling its profile with a Gaussian, we find a roughly constant width $\sigma \sim 1$ MeV and temporal evolution both in energy ($\sim 12$ MeV to $\sim 6$ MeV) and luminosity ($\sim 10^{50}$ erg/s to $\sim 2 \times 10^{49}$ erg/s) over 80 seconds. We interpret this feature as a blue-shifted annihilation line of relatively cold ($k_\mathrm{B}T\ll m_\mathrm{e}c^2$) electron-positron pairs, which could have formed within the jet region where the brightest pulses of the GRB were produced. A detailed understanding of the conditions that can give rise to such a feature could shed light on the so far poorly understood GRB jet properties and energy dissipation mechanism.Comment: Submitte

Novel Textbook Outcomes following emergency laparotomy:Delphi exercise

Background: Textbook outcomes are composite outcome measures that reflect the ideal overall experience for patients. There are many of these in the elective surgery literature but no textbook outcomes have been proposed for patients following emergency laparotomy. The aim was to achieve international consensus amongst experts and patients for the best Textbook Outcomes for non-trauma and trauma emergency laparotomy. Methods: A modified Delphi exercise was undertaken with three planned rounds to achieve consensus regarding the best Textbook Outcomes based on the category, number and importance (Likert scale of 1–5) of individual outcome measures. There were separate questions for non-trauma and trauma. A patient engagement exercise was undertaken after round 2 to inform the final round. Results: A total of 337 participants from 53 countries participated in all three rounds of the exercise. The final Textbook Outcomes were divided into ‘early’ and ‘longer-term’. For non-trauma patients the proposed early Textbook Outcome was ‘Discharged from hospital without serious postoperative complications (Clavien–Dindo ≥ grade III; including intra-abdominal sepsis, organ failure, unplanned re-operation or death). For trauma patients it was ‘Discharged from hospital without unexpected transfusion after haemostasis, and no serious postoperative complications (adapted Clavien–Dindo for trauma ≥ grade III; including intra-abdominal sepsis, organ failure, unplanned re-operation on or death)’. The longer-term Textbook Outcome for both non-trauma and trauma was ‘Achieved the early Textbook Outcome, and restoration of baseline quality of life at 1 year’. Conclusion: Early and longer-term Textbook Outcomes have been agreed by an international consensus of experts for non-trauma and trauma emergency laparotomy. These now require clinical validation with patient data.</p