Void galaxies follow a distinct evolutionary path in the environmental context catalog

We measure the environmental dependence, where environment is defined by the distance to the third nearest neighbor, of multiple galaxy properties inside the Environmental COntext (ECO) catalog. We focus primarily on void galaxies, which we define as the 10% of galaxies having the lowest local density. We compare the properties of void and non-void galaxies: baryonic mass, color, fractional stellar mass growth rate (FSMGR), morphology, and gas-to-stellar-mass ratio (estimated from a combination of H I data and photometric gas fractions calibrated with the REsolved Spectroscopy Of a Local VolumE survey). Our void galaxies typically have lower baryonic masses than galaxies in denser environments, and they display the properties expected of a lower mass population: they have more late types, are bluer, have a higher FSMGR, and are more gas-rich. We control for baryonic mass and investigate the extent to which void galaxies are different at fixed mass. Void galaxies are bluer, more gas-rich, and more star-forming at fixed mass than non-void galaxies, which is a possible signature of galaxy assembly bias. Furthermore, we show that these trends persist even at fixed mass and morphology, and we find that voids host a distinct population of early types that are bluer and more star-forming than the typical red and quenched early types. In addition to these empirical observational results, we also present theoretical results from mock catalogs with built-in galaxy assembly bias. We show that a simple matching of galaxy properties to (sub)halo properties, such as mass and age, can recover the observed environmental trends in ECO galaxies

Study of the fusion reaction \u3csup\u3e12\u3c/sup\u3eC + \u3csup\u3e12\u3c/sup\u3eC at low beam energy

In this article we discuss two aspects related to the 12C + 12C fusion reaction at low energies for carbon burning in supermassive stars. First we present plausible arguments for the notion that the observed resonance structures at the lowest measured energies arise from the relatively large spacing and narrow width of 24Mg compound levels at the corresponding excitation energy region. We thus point out that the Incoming Wave Boundary Condition is inappropriate for calculating the fusion cross section under these situations. Secondly, we report on a particle-γ coincidence technique that has been used for the first time to measure the fusion cross section in the system 12C + 12C at low beam energies. Based on these results, it should be possible to measure this important fusion cross section down to the 10 pb level within a reasonable length of time

Impact of Different Winemaking Operations on the Concentration of Dissolved Oxygen in Wines

Laurie, VF (Felipe Laurie, V.Univ Talca, Sch Agr Sci, Talca, Chile.In order to assess the impact of prefermentation alterations of oxidative conditions in Chardonnay juice, 25 small-scale fermentations were carried out. Treatments varied in oxidative aerations or deficits and five different yeast strains were used. The oxidative conditions of the juice were altered at various points in the fermentation to determine optimal processing conditions. The treatments ranged from aeration or sparging with nitrogen prefermentation to aerations at a specific time point in the fermentation or postfermentation or receiving no intentional oxygen introduction. These treatments were intended to mimic realistic production practices in winemaking. Dissolved oxygen readings of the various conditions indicated negligible impact of oxygen introduction or mixing to the juice. Dissolved oxygen readings ranged from 0.05 to 0.12 mg/L and did not stabilize efficiently. Several factors could have influenced this observation, including enzymatic activity of the juice or sensitivity of the instrumentation. The yeast strains used included three MET10-932 Phyterra strains (P1Y0, P2Y3, and P7Y9) and two strains that contained the wild type MET10 gene (CY3079 and EC1118). Preliminary results indicated a significant difference in the fermentation rate of P7Y9 from all other strains used, with P7Y9 taking an average 10 days longer than all other strains to complete primary fermentation. An additional benefit of this research was the examination of the MET10-932 yeast strains that have proven in a laboratory setting to be low in producing H2S. As Chardonnay juice has historically produced H2S in primary fermentation, application of the yeast strains proved to be effective in determining fermentation capabilities of these newly identified strains. Significant differences among treatments within the same strain were not observed in any of the strains in the context of fermentation rates. This practical application is useful in aiding industry decisions in prefermentation processing treatments