Feasibility study to characterize the production of antineutrons in high energy pppp collisions through charge exchange interactions

Simulations to evaluate the feasibility of $\bar{n}$ identification and kinematic characterization via the hadronic charge exchange (CEX) interaction $n+\bar{n}\rightarrow p+\bar{p}$ are reported. The target neutrons are those composing the silicon nuclei of which inner tracking devices present in LHC experiments are made. Simulations of $pp$ collisions in PYTHIA were carried out at different energies to investigate $\bar{n}$ production and the expected $\bar{n}$ energy spectra. Then, two types of GEANT4 simulations were performed, placing an $\bar{n}$ point source at the ALICE primary vertex as a working example. In the first simulation, the $E_k$ was kept at an arbitrary (1 GeV) fix value to develop an $\bar{n}$ identification and kinematics reconstruction protocol. The second GEANT4 simulation used the resulting PYTHIA at $\sqrt{s_{pp}}=13$ TeV $\bar{n}$ energy spectra. In both simulations, the occurrence of CEX interactions was identified by the unique outgoing $\bar{p}$. The simplified simulation allowed to estimate a 0.11% CEX-interaction identification efficiency at $E_k = 1$ GeV. The $p$ CEX-partner identification is challenging because of the presence of silicon nucleus-fragmentation protons. Momentum correlations between the $\bar{n}$ and all possible $\bar{p}p$ pairs showed that $p$ CEX-partner identification and $\bar{n}$ kinematics reconstruction corresponds to minimal momentum-loss events. The use of ITS $dE/dx$ information is found to improve $\bar{n}$ identification and kinematic characterization in both simulations. The final protocol applied to the realistic simulation resulted in a $\bar{n}$ identification and kinematic reconstruction efficiency of 0.006%, based solely on $\bar{p}p$ pair observable. Thus, the expected rate of identified and kinematically reconstructed $\bar{n}$ should lie in the order of 100,000 per second, illustrating the feasibility of the method.Comment: 6 pages, 11 figure

Sweating the small stuff: simulating dwarf galaxies, ultra-faint dwarf galaxies, and their own tiny satellites

We present FIRE/Gizmo hydrodynamic zoom-in simulations of isolated dark matter halos, two each at the mass of classical dwarf galaxies ($M_{\rm vir} \simeq 10^{10} M_{\odot}$) and ultra-faint galaxies ($M_{\rm vir} \simeq 10^9 M_{\odot}$), and with two feedback implementations. The resultant central galaxies lie on an extrapolated abundance matching relation from $M_{\star} \simeq 10^6$ to $10^4 M_{\odot}$ without a break. Every host is filled with subhalos, many of which form stars. Our dwarfs with $M_{\star} \simeq 10^6 M_{\odot}$ each have 1-2 well-resolved satellites with $M_{\star} = 3-200 \times 10^3 M_{\odot}$. Even our isolated ultra-faint galaxies have star-forming subhalos. If this is representative, dwarf galaxies throughout the universe should commonly host tiny satellite galaxies of their own. We combine our results with the ELVIS simulations to show that targeting $\sim 50~ \rm kpc$ regions around nearby isolated dwarfs could increase the chances of discovering ultra-faint galaxies by $\sim 35\%$ compared to random halo pointings, and specifically identify the region around the Phoenix dwarf galaxy as a good potential target. The well-resolved ultra-faint galaxies in our simulations ($M_{\star} \simeq 3 - 30 \times 10^3 M_{\odot}$) form within $M_{\rm peak} \simeq 0.5 - 3 \times 10^9 M_{\odot}$ halos. Each has a uniformly ancient stellar population ($> 10~ \rm Gyr$) owing to reionization-related quenching. More massive systems, in contrast, all have late-time star formation. Our results suggest that $M_{\rm halo} \simeq 5 \times 10^9 M_{\odot}$ is a probable dividing line between halos hosting reionization "fossils" and those hosting dwarfs that can continue to form stars in isolation after reionization.Comment: 12 pages, 6 figures, 1 table, submitted to MNRA

Estudio de las propiedades térmicas de harinas de maíz producidas por tratamiento termico-alcalino

A design of a controlled cooking system (CCS) for corn flours production is presented. The system allows reproducibility in the samples preparation withcontrol of the time and the temperature. The treatment of corn was performed with a cooking time of 120 minutes at 92.5◦C, by adding calcium hydroxide (Ca(OH)2) in concentration between 0 and 0.5% compared to the corn weight.The cooking process was monitored via measures of moisture absorbed by the corn kernels and pH of the solution. The samples were manufactured by operation steps like wet milling, dehydration, dry milling and sieving. The samples were analyzed using modulated differential scanning calorimetry (MDSC)and thermogravimetric analysis (TGA) techniques, which were focused in the thermal stability of the flours and their physical variables: gelatinization range (∆T), enthalpy (∆H), change in heat capacity (∆Cp), temperature decomposition of maximum decomposition rate (Tmd) and residue after decomposition (Rs). The adding of Ca(OH)2 moves the peak gelatinization and the maximum peak of decomposition towards higher temperature. The TGA analysis showed that the addition of calcium hydroxide improves the thermal stability of the flour, since the degradation temperature shifts to higher temperatures as the amount of calcium hydroxide increases. The results were compared with the same analysis performed on raw corn. This study proposes an experimental method, including a controlled cooking system for the production of flour enriched with calcium, which could have a major impact in the field of nutrition. PACS: 64.60.-i, 61.25.hk, 61.25.hp, 83.10.TvSe presenta el diseño de un sistema de cocción controlado (SCC) para la producción de harinas de maíz trillado. El sistema permite la reproducibilidad enla elaboración de las muestras a través del control de tiempo y temperatura. El tratamiento del maíz se realizó con un tiempo de cocción de 120 minutos a 92.5oC, adicionando concentraciones de hidróxido de calcio (Ca(OH)2) entre 0 y 0.5% con relación a la masa de maíz. El proceso de cocción fue monitoreado con medidas de humedad en el grano y pH de la solución. Las harinas fueron fabricadas adicionando operaciones de molienda húmeda, deshidratación, molienda seca y tamizado. Las muestras obtenidas fueron analizadas usandola técnica de calorimetría diferencial de barrido modulada (MDSC) y análisis termogravimétrico (TGA) para estudiar tanto la estabilidad térmica de la harina como sus variables físicas: intervalo de gelatinización (ΔT), entalpía degelatinización (ΔH), cambio en la capacidad calorífica (ΔCp), temperatura de máxima rata de descomposición (Tmd) y residuo después de la descomposición(Rs). Los análisis TGA muestran que la adición de hidróxido de calcio mejora la estabilidad térmica de la harina, puesto que la temperatura de degradación se desplaza a mayores temperaturas a medida que la cantidad de hidróxido de calcio aumenta. MDSC y TGA permitieron observar que la adición Ca(OH)2 produce un desplazamiento de gelatinización y de la máxima rata de descomposición hacia mayores temperaturas. Los resultados fueron comparados con los mismos análisis realizados sobre maíz sin procesar. Con este estudio se propone un método experimental, incluyendo un sistema de cocción controlada para la producción de harinas enriquecidas con calcio, las cuales podrían tener un alto impacto en el campo de la nutrición. PACS: 64.60.-i, 61.25.hk, 61.25.hp, 83.10.T

Renal vasculitis in Colombia

A retrospective review of publications about primary vasculitis cases was performed from the Colombian medical literature, the clinical and pathological features are described.The Renal vasculitis occurred in 33.9% of cases of primary vasculitis reviewed and was more frequent in women. The main clinical, hematological, immunological variables and nephropathology and immunosuppressive treatments used findings are described

Fire in the field: simulating the threshold of galaxy formation

We present a suite of 15 cosmological zoom-in simulations of isolated dark matter haloes, all with masses of M_(halo) ≈ 10^(10) M_⊙ at z = 0, in order to understand the relationship among halo assembly, galaxy formation and feedback's effects on the central density structure in dwarf galaxies. These simulations are part of the Feedback in Realistic Environments (FIRE) project and are performed at extremely high resolution (m_(baryon) = 500 M_⊙, m_(dm) = 2500 M_⊙). The resultant galaxies have stellar masses that are consistent with rough abundance matching estimates, coinciding with the faintest galaxies that can be seen beyond the virial radius of the Milky Way (M_*/M_⊙ ≈ 10^5 − 10^7). This non-negligible spread in stellar mass at z = 0 in haloes within a narrow range of virial masses is strongly correlated with central halo density or maximum circular velocity V_(max), both of which are tightly linked to halo formation time. Much of this dependence of M_* on a second parameter (beyond M_(halo)) is a direct consequence of the M_(halo) ∼ 10^(10) M_⊙ mass scale coinciding with the threshold for strong reionization suppression: the densest, earliest-forming haloes remain above the UV-suppression scale throughout their histories while late-forming systems fall below the UV-suppression scale over longer periods and form fewer stars as a result. In fact, the latest-forming, lowest-concentration halo in our suite fails to form any stars. Haloes that form galaxies with M_⋆ ≳ 2 × 10^6 M_⊙ have reduced central densities relative to dark-matter-only simulations, and the radial extent of the density modifications is well-approximated by the galaxy half-mass radius r_(1/2). Lower-mass galaxies do not modify their host dark matter haloes at the mass scale studied here. This apparent stellar mass threshold of M_⋆ ≈ 2 × 10^6 − 2 × 10^(−4) M_(halo) is broadly consistent with previous work and provides a testable prediction of FIRE feedback models in Λcold dark matter

Papel del agua en la gelatinización delalmidón de maíz: estudio por calorimetríadiferencial de barrido

The thermal behavior of corn starch (Sigma Aldrich) was studied by differential scanning calorimetry (DSC). The endothermic peak in the DSC thermogram is associated to the starch gelatinization transition process. Initial phase of process and range in which it occurs is governed mainly by starch concentration in the solution, and the botanical source. This study demonstrates that the parameters associated to the observation method, in the DSC analysis, are influential in the determination of the maize starch gelatinization. In this way, the transition peak temperature, gelatinization enthalpy, and range of temperature are parameters that have to be considered when the moisture of sample and heating rate are changed with a homogenous grain size. For the DSC analysis, samples were prepared whit moisture values of 60, 65, 70, 75 and 80% (w/w), and heated at r = 2, 5, and 10◦C/min. Similarly, for fixed values of moisture (80%), the values of the heating rate were 2, 5, 7, 10 y 15◦C/min. Results indicate that the amount of water has influence over the enthalpy transition; however the peak temperature Tp remains invariable. The variation also depends of rate which transformation is made. Analysis allowed corroborating, that starch transition depends on extrinsic factors during the process. This knowledege about starch gelatinization is very useful for optimizing industrial process derivate of it.PACS: 64.60.-i, 61.25.hk, 61.25.hp, 83.10.TvEl comportamiento térmico del almidón de maíz (Sigma Aldrich) se estudió através de calorimetría diferencial de barrido (DSC). El pico endotérmico observadoen el perfil DSC se asocia al proceso de transición de gelatinizacióndel almidón. La fase inicial del proceso y el rango en el que éste ocurre, está gobernada principalmente por la concentración del almidón en solución. Enesta investigación se demuestra que los parámetros relacionados con el métodode observación, en un análisis de DSC influyen al momento de determinar lagelatinización del almidón de maíz. De esta forma, la temperatura del picode transición, la entalpía de gelatinización y el intervalo de temperatura degelatinización son los parámetros en estudio cuando se varía la humedad dela muestra y velocidad de calentamiento con un tamaño de grano homogéneo.Para los análisis, se tomaron valores de humedad de 60, 65, 70, 75 y 80%(p/p), para una velocidad de calentamiento de 2, 5 y 10◦C/min. De igualmodo, para un valor fijo de humedad (80%), se utilizó una velocidad de calentamientode 2, 5, 7, 10 y 15◦C/min. Los resultados indican que la cantidad deagua influye significativamente sobre la entalpía de gelatinización del proceso,pero la temperatura del pico Tp de la endoterma se mantiene constante. Elvalor de la entalpía disminuye a medida que la cantidad de agua aumenta.Las variaciones también son dependientes de la rapidez con que se efectúa latransformación. Los análisis permitieron corroborar, que esta transición en elalmidón es dependiente de factores extrínsecos durante el proceso. Este conocimientosobre la gelatinización del almidón es útil para optimizar procesosindustriales derivados de éste.PACS: 64.60.-i, 61.25.hk, 61.25.hp, 83.10.T

Papel del agua en la gelatinización delalmidón de maíz: estudio por calorimetríadiferencial de barrido

The thermal behavior of corn starch (Sigma Aldrich) was studied through differential scanning calorimetry (DSC). The endothermic peak observed in the DSC profile is associated with the transition process of starch gelatinization. The initial phase of the process and the range in which it occurs is governed mainly by the concentration of the starch in solution. In this investigation it is demonstrated that the parameters related to the method of observation, in a DSC analysis influence when determining the gelatinization of corn starch. In this way, the temperature of the transition peak, the gelatinization enthalpy and the gelatinization temperature range are the parameters under study when the sample humidity and heating rate are varied with a homogeneous grain size. For the analyzes, values ​​were taken of humidity of 60, 65, 70, 75 and 80% (w / w), for a heating rate of 2, 5 and 10 ° C / min. Similarly, for a fixed humidity value (80%), a heating rate of 2, 5, 7, 10 and 15 ° C / min was used. The results indicate that the amount of water significantly influences the enthalpy of gelatinization of the process, but the temperature of the Tp peak of the endotherm remains constant. The value of the enthalpy decreases as the amount of water increases.The variations are also dependent on how quickly the transformation takes place. The analyzes allowed corroborating that this transition in elalmidon is dependent on extrinsic factors during the process. This knowledge about starch gelatinization is useful for optimizing industrial processes derived from it.El comportamiento térmico del almidón de maíz (Sigma Aldrich) se estudió através de calorimetría diferencial de barrido (DSC). El pico endotérmico observadoen el perfil DSC se asocia al proceso de transición de gelatinizacióndel almidón. La fase inicial del proceso y el rango en el que éste ocurre, está gobernada principalmente por la concentración del almidón en solución. Enesta investigación se demuestra que los parámetros relacionados con el métodode observación, en un análisis de DSC influyen al momento de determinar lagelatinización del almidón de maíz. De esta forma, la temperatura del picode transición, la entalpía de gelatinización y el intervalo de temperatura degelatinización son los parámetros en estudio cuando se varía la humedad dela muestra y velocidad de calentamiento con un tamaño de grano homogéneo.Para los análisis, se tomaron valores de humedad de 60, 65, 70, 75 y 80%(p/p), para una velocidad de calentamiento de 2, 5 y 10◦C/min. De igualmodo, para un valor fijo de humedad (80%), se utilizó una velocidad de calentamientode 2, 5, 7, 10 y 15◦C/min. Los resultados indican que la cantidad deagua influye significativamente sobre la entalpía de gelatinización del proceso,pero la temperatura del pico Tp de la endoterma se mantiene constante. Elvalor de la entalpía disminuye a medida que la cantidad de agua aumenta.Las variaciones también son dependientes de la rapidez con que se efectúa latransformación. Los análisis permitieron corroborar, que esta transición en elalmidón es dependiente de factores extrínsecos durante el proceso. Este conocimientosobre la gelatinización del almidón es útil para optimizar procesosindustriales derivados de éste

Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products

[EN] In order to meet consumers´demands for more natural foods and to find new methods to control foodborne pathogens in them, research is currently being focused on alternative preservation approaches, such as biopreservation with lactic acid bacteria (LAB). Here, a collection of lactic acid bacteria (LAB) isolates was characterized to identify potential biopreservative agents. Six isolates (one Lactococcus lactis, one Lacticaseibacillus paracasei and four Lactiplantibacillus plantarum) were selected based on their antimicrobial activity in in vitro assays. Whole genome sequencing showed that none of the six LAB isolates carried known virulence factors or acquired antimicrobial resistance genes, and that the L. lactis isolate was potentially a nisin Z producer. Growth of L. monocytogenes was successfully limited by L. lactis ULE383, L. paracasei ULE721 and L. plantarum ULE1599 throughout the shelf-life of cooked ham, meatloaf and roasted pork shoulder. These LAB isolates were also applied individually or as a cocktail at different inoculum concentrations (4, 6 and 8 log10 CFU/g) in challenge test studies involving cooked ham, showing a stronger anti-Listerial activity when a cocktail was used at 8 log10 CFU/g. Thus, a reduction of up to ~5.0 log10 CFU/g in L. monocytogenes growth potential was attained in cooked ham packaged under vacuum, modified atmosphere packaging or vacuum followed by high pressure processing (HPP). Only minor changes in color and texture were induced, although there was a significant acidification of the product when the LAB cultures were applied. Remarkably, this acidification was delayed when HPP was applied to the LAB inoculated batches. Metataxonomic analyses showed that the LAB cocktail was able to grow in the cooked ham and outcompete the indigenous microbiota, including spoilage microorganisms such as Brochothrix. Moreover, none of the batches were considered unacceptable in a sensory evaluation. Overall, this study shows the favourable antilisterial activity of the cocktail of LAB employed, with the combination of HPP and LAB achieving a complete inhibition of the pathogen with no detrimental effects in physico-chemical or sensorial evaluations, highlighting the usefulness of biopreservation approaches involving LAB for enhancing the safety of cooked meat products.S

Disruption of the Sarcoglycan–Sarcospan Complex in Vascular Smooth Muscle A Novel Mechanism for Cardiomyopathy and Muscular Dystrophy

AbstractTo investigate mechanisms in the pathogenesis of cardiomyopathy associated with mutations of the dystrophin–glycoprotein complex, we analyzed genetically engineered mice deficient for either α-sarcoglycan (Sgca) or δ-sarcoglycan (Sgcd). We found that only Sgcd null mice developed cardiomyopathy with focal areas of necrosis as the histological hallmark in cardiac and skeletal muscle. Absence of the sarcoglycan–sarcospan (SG-SSPN) complex in skeletal and cardiac membranes was observed in both animal models. Loss of vascular smooth muscle SG-SSPN complex was only detected in Sgcd null mice and associated with irregularities of the coronary vasculature. Administration of a vascular smooth muscle relaxant prevented onset of myocardial necrosis. Our data indicate that disruption of the SG-SSPN complex in vascular smooth muscle perturbs vascular function, which initiates cardiomyopathy and exacerbates muscular dystrophy