Systematic Search of Exactly Solvable Non-Central Potentials

Recently developed supersymmetric perturbation theory has been successfully employed to make a complete mathematical analysis the reason behind exact solvability of some non-central potentials. This investigation clarifies once more the effectiveness of the present formalism.Comment: 7 pages, no figure

A coincidence point theorem for multi-valued contractions

A coincidence point theorem for two pairs of mappings is proved

Implications of a Quantum Mechanical Treatment of the Universe

We attempt to treat the very early Universe according to quantum mechanics. Identifying the scale factor of the Universe with the width of the wave packet associated with it, we show that there cannot be an initial singularity and that the Universe expands. Invoking the correspondence principle, we obtain the scale factor of the Universe and demonstrate that the causality problem of the standard model is solved.Comment: LaTex, 5 pages, 1 figure, to be published in Mod. Phys. Lett.

Advanced Electrodes for Solid Acid Fuel Cells by Platinum Deposition on CsH_(2)PO_4

We demonstrate cathodes for solid acid fuel cells fabricated by vapor deposition of platinum from the metalorganic precursor Pt(acac)_2 on the solid acid CsH_(2)PO_4 at 210 °C. A network of platinum nanoparticles with diameters of 2−4 nm serves as both the oxygen reduction catalyst and the electronic conductor in the electrode. Electrodes with a platinum content of 1.75 mg/cm^2 are more active for oxygen reduction than previously reported electrodes with a platinum content of 7.5 mg/cm^2. Electrodes containing <1.75 mg/cm^2 of platinum show significantly reduced catalytic activity and increased ohmic resistance indicative of a highly discontinuous catalytic-electronic platinum network

1881 and 1949 earthquakes at the Chios-Cesme Strait (Aegean Sea) and their relation to tsunamis

The most earthquake-prone areas in the eastern central Aegean Sea are the Izmir Bay, the Karaburun peninsula and the island of Chios. The level of seismic activity and tsunami potential are influenced by the presence of normal faults around the region. There have been about 20 moderate-size earthquakes from 496 BC to 1949 AD. Among these earthquakes, the ones on the dates 20 March 1389, 13 November 1856, 19/22 January 1866, 3 April 1881 and 23 July 1949 produced tsunamis. The Chios-Cesme earthquake (1881, Mw 6.5) took place in the South of the Cesme strait while the Chios-Karaburun earthquake (1949, Mw 6.7) occurred in the North. The tsunamis caused by the earthquakes affected the coasts of Chios Island and Cesme. These waves are thought to be associated with the earthquakes and co-seismic underwater failures possibly occurred along the coasts of the Chios Island and Karaburun Peninsula or on the complex subaqueous morphology between these lands. Some sea waves or oscillations observed following the aftershocks are believed to be related to other natural phenomena; e.g. the seiches occurred mainly in open-narrow bays as triggered by the earthquakes

Effect of textured soy protein and tomato pulp on chemical, physical and sensory properties of ground chicken döner kebab

The purpose of this research was to determine the effectiveness of textured soy protein, tomato pulp and their combination on inhibition of lipid oxidation which affects the shelf life of meat products. In addition, microbiological, chemical, textural and sensory properties of döner kebab were determined in this study. According to the results of the study, cooking loss significantly decreased in döner kebab by using combination of textured soy protein and tomato pulp (P &lt; 0.05). It was determined that using tomato pulp was effective for controlling lipid oxidation in döner kebab during 10 days of storage at 4°C compared to other treatments (P &lt; 0.05). The results show that using textured soy protein with or without tomato pulp have effect on oxidation, pH, color values, texture, color intensity, firmness, juiciness and flavor properties of döner kebab compared to the control group. Although, all of döner kebab groups received high scores for the overall acceptability, döner kebabs manufactured with textured soy protein were the most preferred döner kebab group in terms of taste (P &lt; 0.05).Key words: Döner kebab, soy protein, tomato pulp

An Upper Bound on the Higgs Boson Mass from a Positivity Condition on the Mass Matrix

We impose the condition that the eigenvalues of the mass matrix in the shifted Lagrangian density be positive at \phi=\phi_{0}, the vacuum expectation value of the scalar field. Using the one-loop effective potential of the standard model, this condition leads to an upper bound on the Higgs boson mass m_{H}: m_{H}<230GeV, for a top quark mass of 175GeV.Comment: LaTex, 5 page

Densification of polymer glass film under combined high pressure and shear flow revealed via scanning X-ray microscopy

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Quality characteristics and oxidative stabilityof chicken kavurma formulated with chicken abdominal fat as beef fat replacer

Kavurma is a traditional cooked ready-to-eat meat product that mainly produce in Middle East countries. In kavurma formulation, main ingredients are beef/mutton meat, beef/mutton fat and salt. In this regard, fat has high influence on product’s general characteristics. Due to increasing demand on poultry products, food industry working on novel formulations include chicken meat and chicken abdominal fat. Chicken abdominal fat is an important by-product of chicken meat industry and rich in mono and polyunsaturated fatty acids. For this reason, chicken abdominal fat could be used to improve healthier products. In this study, effects of using chicken abdominal fat (CAF) in chicken kavurma formulation as partial beef fat (BF) replacer on pH, color, textural and sensorial quality and oxidative stability during cold storage (4°C) for 3 months was studied. For this purpose, one control (C: 100% BF) sample and four modified samples, P1 (87.5% BF+12.5% CAF), P2 (75% BF+25% CAF), P3 (62.5% BF+37.5% CAF) and P4 (50% BF+50% CAF), were produced. Proximate composition and texture profile analysis of samples were determined after production whereas pH, lipid oxidation parameters, color and sensory properties of samples were performed on days 0, 30, 60 and 90. Using CAF in kavurma formulations more than 25% resulted higher pH drop during storage, and resulted lower taste and general acceptability scores compared to C samples at the end of storage. P2, P3 and P4 samples had lower TBARS value compared to C during storage period probably result of antioxidative antioxidative ingredients in chicken fed. As expected, due to the semi liquid characteristic of CAF, using this fat type resulted softer products. To sum up, using CAF as BF replacer resulted lower TBARS compared to C, but it had some negative influence on sensory and quality characteristics at high ratio