Coexistence of the antiferromagnetic and superconducting order and its effect on spin dynamics in electron-doped high-TcT_{c} cuprates

In the framework of the slave-boson approach to the $t-t'-t''-J$ model, it is found that for electron-doped high-$T_c$ cuprates, the staggered antiferromagnetic (AF) order coexists with superconducting (SC) order in a wide doping level ranged from underdoped to nearly optimal doping at the mean-field level. In the coexisting phase, it is revealed that the spin response is commensurate in a substantial frequency range below a crossover frequency $\omega_{c}$ for all dopings considered, and it switches to the incommensurate structure when the frequency is higher than $\omega_{c}$. This result is in agreement with the experimental measurements. Comparison of the spin response between the coexisting phase and the pure SC phase with a $d_{x^{2}-y^{2}}$-wave pairing plus a higher harmonics term (DP+HH) suggests that the inclusion of the two-band effect is important to consistently account for both the dispersion of the spin response and the non-monotonic gap behavior in the electron-doped cuprates.Comment: 6 pages, 5 figure

The quantum solvation, adiabatic versus nonadiabatic, and Markovian versus non-Markovian nature of electron transfer rate processes

In this work, we revisit the electron transfer rate theory, with particular interests in the distinct quantum solvation effect, and the characterizations of adiabatic/nonadiabatic and Markovian/non-Markovian rate processes. We first present a full account for the quantum solvation effect on the electron transfer in Debye solvents, addressed previously in J. Theore. & Comput. Chem. {\bf 5}, 685 (2006). Distinct reaction mechanisms, including the quantum solvation-induced transitions from barrier-crossing to tunneling, and from barrierless to quantum barrier-crossing rate processes, are shown in the fast modulation or low viscosity regime. This regime is also found in favor of nonadiabatic rate processes. We further propose to use Kubo's motional narrowing line shape function to describe the Markovian character of the reaction. It is found that a non-Markovian rate process is most likely to occur in a symmetric system in the fast modulation regime, where the electron transfer is dominant by tunneling due to the Fermi resonance.Comment: 13 pages, 10 figures, submitted to J. Phys. Chem.

Spectral and optical properties in the antiphase stripe phase of the cuprate superconductors

We investigate the superconducting order parameter, the spectral and optical properties in a stripe model with spin (charge) domain-derived scattering potential $V_{s}$ ($V_{c}$). We show that the charge domain-derived scattering is less effective than the spin scattering on the suppression of superconductivity. For $V_{s}\gg V_{c}$, the spectral weight concentrates on the ($\pi,0$) antinodal region, and a finite energy peak appears in the optical conductivity with the disappearance of the Drude peak. But for $V_{s}\approx V_{c}$, the spectral weight concentrates on the ($\pi/2,\pi/2$) nodal region, and a residual Drude peak exists in the optical conductivity without the finite energy peak. These results consistently account for the divergent observations in the ARPES and optical conductivity experiments in several high-$T_c$ cuprates, and suggest that the "insulating" and "metallic" properties are intrinsic to the stripe state, depending on the relative strength of the spin and charge domain-derived scattering potentials.Comment: 7 pages, 4 figure

Proizvodnja novog probiotičkog sira tipa Cheddar, veće ACE inhibicijske aktivnosti i većeg udjela γ-aminomaslačne kiseline, s pomoću Lactobacillus casei Zhang, izolirane iz fermentiranoga mliječnog napitka

Cheddar cheese has been manufactured with Lactobacillus casei Zhang as the dairy starter adjunct. L. casei Zhang had previously been isolated from koumiss collected from Xilin Guole in Inner Mongolia and characterized in detail with regard to their probiotic potential. The addition of L. casei Zhang to Cheddar cheese had no adverse effects on sensory criteria. The cheese made with 0.1, 1 and 2 % of the probiotic strain L. casei Zhang adjuncts contained high levels of the Lactobacillus after 6 months of ripening with final counts of 9.6·10^7, 7.7·10^7 and 1.02·10^8 CFU/g, respectively. In the ripe control cheese, without the addition of probiotic strain L. casei Zhang, the number of Lactobacillus reached 5.7·107 CFU/g. Enterobacterial repetitive intergenic consensus PCR (ERIC-PCR) analysis was used to distinguish the added L. casei Zhang from the natural flora of the cheese and to determine whether L. casei Zhang grew in the cheese. ACE-inhibitory activity and γ-aminobutyric acid (GABA) concentrations in the cheese were measured. Compared with control cheese, experimental cheese with 0.1, 1 and 2 % of probiotic strain L. casei Zhang revealed some increase in ACE-inhibitory activity and GABA mass fraction. In the present study, the production of both ACE-inhibitory activity and GABA in the probiotic cheese with the L. casei Zhang adjunct isolated from koumiss has been found for the first time. The results suggest that cheese with the probiotic strain L. casei Zhang showed good potential for application in the management of hypertension.Proizveden je sir tipa Cheddar s pomoću dodane kulture Lactobacillus casei Zhang, prethodno izolirane iz fermentiranoga mliječnog napitka „koumiss“ (Xilin Guole, središnja Mongolija, Kina). Iscrpno su ispitana probiotička svojstva izolirane kulture. Utvrđeno je da dodatak kulture nije bitno promijenio senzorička svojstva sira. Sir pripremljen s 0,1 % probiotičke kulture imao je nakon 6 mjeseci zrenja 9,6·107 CFU/g, sir s 1 % probiotičke kulture 7,7·107 CFU/g, a sir s 2 % probiotičke kulture 1,02·108 CFU/g bakterija roda Lactobacillus. U zrelom je kontrolnom uzorku sira (bez dodatka L. casei Zhang) broj bakterija Lactobacillus bio 5,7·107 CFU/g. Provedbom ERIC-PCR analize razlučena je dodana kultura L. casei Zhang od prirodne mikroflore sira, te utvrđen njezin rast. Također je izmjerena veća ACE inhibicijska aktivnost te veći udio γ-aminomaslačne kiseline u dobivenom siru, u usporedbi s kontrolnim uzorkom. Rezultati pokazuju da se dodatkom probiotičke kulture L. casei Zhang dobiva sir boljih svojstava, čija veća primjena pridonosi liječenju povišenog arterijskog tlaka