Codimension 3 Arithmetically Gorenstein Subschemes of projective NN-space

We study the lowest dimensional open case of the question whether every arithmetically Cohen--Macaulay subscheme of $\mathbb{P}^N$ is glicci, that is, whether every zero-scheme in $\mathbb{P}^3$ is glicci. We show that a set of $n \geq 56$ points in general position in \PP^3 admits no strictly descending Gorenstein liaison or biliaison. In order to prove this theorem, we establish a number of important results about arithmetically Gorenstein zero-schemes in $\mathbb{P}^3$.Comment: to appear in Annales de l'Institut Fourie

The Effects Of Sucrose On The Mechanical Properties Of Acid Milk Proteins-κ-carrageenan Gels

Mechanical properties have been widely correlated with textural characteristics to determine the interactions during the process formation of dairy gel. These interactions are strongly affected by process conditions and system composition. In the present study, the rheological of acid-induced protein dairy gels with (2(7-3)) and without (2(6-2)) sucrose and subjected to small and large deformations were studied using an experimental design. The independent variables were the sodium caseinate, whey protein concentrate (WPC), carrageenan and sucrose concentrations as well as stirring speed and heat treatment time and temperature. Mechanical deformation tests were performed at 0.1, 1, 5, and 9 mm/s up to 80% of initial height. A heavy dependence of rupture stress on increasing crosshead speed and the formation of harder gels with the addition of sucrose were observed. Moreover the elastic and viscous moduli, obtained by fitting the Maxwell model to stress relaxation data, increased with increasing addition of sucrose. These results can be explained by preferential hydration of the casein with sucrose, causing an induction of casein-polysaccharide and casein-casein interactions.2315565Antipova, A.S., Semenova, M.G., Belyakova, L.E., Effect of sucrose on the thermodynamic properties of ovalbumin and sodium caseinate in bulk solution and at air-water interface (1999) Colloids and Surfaces B - Biointerfaces, 12, p. 261Antipova, A.S., Semenova, M.G., Effect of sucrose on the thermodynamic incompatibility of different biopolymers (1995) Carbohydrate Polymers, 28, p. 359Arakawa, T., Timasheff, S.N., Stabilization of protein-structure by sugars (1982) Biochemistry, 21, p. 6536Belyakova, L.E., Antipova, A.S., Semenova, M.G., Dickinson, E., Merino, L.M., Tsapkina, E.N., Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: Relationship to protein gelation (2003) Colloids and Surfaces B - Biointerfaces, 31, p. 31Bertola, N.C., Bevilacqua, A.E., Zaritzky, N.E., Changes in rheological and viscoelastic properties and protein breakdown during the ripening of "Port salut argentino" cheese (1991) International Journal of Food Science and Technology, 26, p. 467Braga, A.L.M., (2002) Characterization of Macromolecular Interactions in Acidified Caseinate-Xanthan-Sucrose Gels: Rheological and Thermal Analysis., , Master' Thesis, School of Food Engineering, State University of Campinas (In Portuguese)Capron, I., Nicolai, T., Durand, D., Heat induced aggregation and gelation of β-lactoglobulin in the presence of κ-carrageenan (1999) Food Hydrocolloids, 13, p. 1Dickinson, E., Merino, L.M., Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels (2002) Food Hydrocolloids, 16, p. 321Farrell, H.M., Pessen, H., Brown, E.M., Kumosinski, T.F., Structural insights into the bovine casein micelle-small-angle x-ray-scattering studies and correlations with spectroscopy (1990) Journal of Dairy Science, 73, p. 3592Fly, J.A., Clarke, P.T., Du Parquet, H., Toyne, S., Augustin, M.A., Use of glucono-delta-lactone in manufacture of yogurt (1997) The Australian Journal of Dairy Technology, 52, p. 20Hemar, Y., Hall, C.E., Munro, P.A., Singh, H., Small and large deformation rheology and microstructure of κ-carrageenan gels containing commercial milk protein products (2002) International Dairy Journal, 12, p. 371Ju, Z.Y., Kilara, A., Textural properties of cold-set gels induced from heat-denatured whey protein isolates (1998) Journal of Food Science, 63, p. 288Koh, M.W.W., Merino, L.M., Dickinson, E., Rheology of acid-induced sodium caseinate gels containing added gelatin (2002) Food Hydrocolloids, 16, p. 619Kulmyrzaev, A., Bryant, C., McClements, D.J., Influence of sucrose on thermal denaturation, gelation, and emulsion stabilization of whey proteins (2000) Journal of Agriculture and Food Chemistry, 48, p. 1593Lucey, J.A., Singh, H., Formation and physical properties of acid milk gels: A review (1998) Food Research International, 30, p. 529Mleko, S., Li-Chan, E.C.Y., Pikus, S., Interactions of κ-carrageenan with whey proteins in gels formed at different pH (1997) Food Research International, 30, p. 427Mleko, S., Rheological properties of milk and whey protein desserts (1997) Milchwissenschaft, 52, p. 262Mora-Gutierrez, A., Farrell, H.M., Sugar-casein interaction in deuterated solutions of bovine and caprine casein as determined by oxygen-17 and carbon-13 nuclear magnetic resonance: A case of preferential interactions (2000) Journal of Agriculture and Food Chemistry, 48, p. 3245Mora-Gutierrez, A., Kumosinski, T.F., Farrell Jr., H.M., Oxygen-17 nuclear magnetic resonance studies of bovine and caprine hydration and activity in deuterated sugar solutions (1997) Journal of Agriculture and Food Chemistry, 45, p. 4545Mulvihill, D.M., Kinsella, J.E., Gelation of ß-lactoglobulin. effects of sodium chloride and calcium chloride on the rheological and structural properties of gels (1988) Journal of Food Science, 53, p. 231Nakamura, K., Shinoda, E., Tokita, M., The influence of compression velocity on strength and structure for gellan gels (2001) Food Hydrocolloids, 15, p. 247Oakenfull, D., Miyoshi, E., Nishinari, K., Scott, A., Rheological and thermal properties of milk gels formed with K-carrageenan. I. sodium caseinate (1999) Food Hydrocolloids, 13, p. 525Ribeiro, K.O., Rodrigues, M.I., Sabadini, E., Cunha, R.L., Mechanical properties of acid sodium caseinate - κ-carrageenan gels: Effect of co-solute addition (2004) Food Hydrocolloids, 18, p. 71Roefs, S.P.F.M., Degrootmostert, A.E.A., Van Vliet, T., Structure of acid casein gels. 1. formation and model of gel network (1990) Colloids and Surfaces A, 50, p. 141Schkoda, P., Hechler, A., Kessler, H.G., Effect of minerals and pH on rheological properties and syneresis of milk-based acid gels (1999) International Dairy Journal, 9, p. 269Schorsch, C., Jones, M.G., Norton, I.T., Thermodynamic incompatibility and microstructure of milk protein/ locust bean gum/sucrose systems (1999) Food Hydrocolloids, 13, p. 89Serpelloni, M., Lefevre, P., Dusautois, C., Glucono-delta-lactone in milk ripening (1990) Dairy Industries International, 55, p. 35Spiegel, T., Whey protein aggregation under shear conditions - Effects of lactose and heating temperature on aggregate size and structure (1999) International Journal Food Science and Technology, 34, p. 523Steffe, J.F., (1996) Rheological Methods in Food Process Engineering, pp. 1-93. , Freeman Press, East LansingThybo, A.K., Nielsen, M., Martens, M., Influence of uniaxial compression rate on rheological parameters and sensory texture prediction of cooked potatoes (2000) Journal of Textures Studies, 31, p. 25Tziboula, A., Home, D.S., Influence of milk proteins on kappa-carrageenan gelation (1999) International Dairy Journal, 9, p. 359Verheul, M., Roefs, S.P.F.M., Structure of whey protein gels, studied by permeability, scanning electron microscopy and rheology (1998) Food Hydrocolloids, 12, p. 17Walkenström, P., Windhab, E., Hermansson, A.M., Shear-induced structuring of particulate whey protein gels (1998) Food Hydrocolloids, 12, p. 45

Visual Demonstration Of The Ionic Strength Effect In The Classroom. The Debye-hückel Limiting Law

The effects of ionic strength on ions in aqueous solutions are quite relevant, especially for biochemical systems, in which proteins and amino acids are involved. The teaching of this topic and more specifically, the Debye-Hückel limiting law, is central in chemistry undergraduate courses. In this work, we present a description of an experimental procedure based on the color change of aqueous solutions of bromocresol green (BCG), driven by addition of electrolyte. The contribution of charge product (z +|z-|) to the Debye-Hückel limiting law is demonstrated when the effects of NaCl and Na2SO4 on the color of BCG solutions are compared.361187189Atkins, P.W., (1998) Physical Chemistry, , 7th ed., Oxford University Press: OxfordLevine, I.N., (1983) Physical Chemistry, , 2nd ed., McGraw-Hill Book Company: New YorkSilva, C.R., Pereira, R.B., Sabadini, E., (2001) J. Chem. Educ., 78, p. 93

Segal-Bargmann-Fock modules of monogenic functions

In this paper we introduce the classical Segal-Bargmann transform starting from the basis of Hermite polynomials and extend it to Clifford algebra-valued functions. Then we apply the results to monogenic functions and prove that the Segal-Bargmann kernel corresponds to the kernel of the Fourier-Borel transform for monogenic functionals. This kernel is also the reproducing kernel for the monogenic Bargmann module.Comment: 11 page

Sea-level constraints on the amplitude and source distribution of Meltwater Pulse 1A.

During the last deglaciation, sea levels rose as ice sheets retreated. This climate transition was punctuated by periods of more intense melting; the largest and most rapid of these—Meltwater Pulse 1A—occurred about 14,500 years ago, with rates of sea-level rise reaching approximately 4 m per century1, 2, 3. Such rates of rise suggest ice-sheet instability, but the meltwater sources are poorly constrained, thus limiting our understanding of the causes and impacts of the event4, 5, 6, 7. In particular, geophysical modelling studies constrained by tropical sea-level records1, 8, 9 suggest an Antarctic contribution of more than seven metres, whereas most reconstructions10 from Antarctica indicate no substantial change in ice-sheet volume around the time of Meltwater Pulse 1A. Here we use a glacial isostatic adjustment model to reinterpret tropical sea-level reconstructions from Barbados2, the Sunda Shelf3 and Tahiti1. According to our results, global mean sea-level rise during Meltwater Pulse 1A was between 8.6 and 14.6 m (95% probability). As for the melt partitioning, we find an allowable contribution from Antarctica of either 4.1 to 10.0 m or 0 to 6.9 m (95% probability), using two recent estimates11, 12 of the contribution from the North American ice sheets. We conclude that with current geologic constraints, the method applied here is unable to support or refute the possibility of a significant Antarctic contribution to Meltwater Pulse 1A

Introductory clifford analysis

In this chapter an introduction is given to Clifford analysis and the underlying Clifford algebras. The functions under consideration are defined on Euclidean space and take values in the universal real or complex Clifford algebra, the structure and properties of which are also recalled in detail. The function theory is centered around the notion of a monogenic function, which is a null solution of a generalized Cauchy–Riemann operator, which is rotation invariant and factorizes the Laplace operator. In this way, Clifford analysis may be considered as both a generalization to higher dimension of the theory of holomorphic functions in the complex plane and a refinement of classical harmonic analysis. A notion of monogenicity may also be associated with the vectorial part of the Cauchy–Riemann operator, which is called the Dirac operator; some attention is paid to the intimate relation between both notions. Since a product of monogenic functions is, in general, no longer monogenic, it is crucial to possess some tools for generating monogenic functions: such tools are provided by Fueter’s theorem on one hand and the Cauchy–Kovalevskaya extension theorem on the other hand. A corner stone in this function theory is the Cauchy integral formula for representation of a monogenic function in the interior of its domain of monogenicity. Starting from this representation formula and related integral formulae, it is possible to consider integral transforms such as Cauchy, Hilbert, and Radon transforms, which are important both within the theoretical framework and in view of possible applications

Hydrodynamic properties of cyclodextrin molecules in dilute solutions

Three well-known representatives of the cyclodextrin family were completely characterized by molecular hydrodynamics methods in three different solvents. For the first time the possibility of an estimation of velocity sedimentation coefficients s between 0.15 and 0.5 S by the numerical solution of the Lamm equation is shown. Comparison of the experimental hydrodynamic characteristics of the cyclodextrins with theoretical calculations for toroidal molecules allows an estimation of the thickness of the solvent layers on the surface of cyclodextrin molecules

Formulation, characterisation and flexographic printing of novel Boger fluids to assess the effects of ink elasticity on print uniformity

Model elastic inks were formulated, rheologically characterised in shear and extension, and printed via flexography to assess the impact of ink elasticity on print uniformity. Flexography is a roll-to-roll printing process with great potential in the mass production of printed electronics for which understanding layer uniformity and the influence of rheology is of critical importance. A new set of flexo-printable Boger fluids was formulated by blending polyvinyl alcohol and high molecular weight polyacrylamide to provide inks of varying elasticity. During print trials, the phenomenon of viscous fingering was observed in all prints, with those of the Newtonian ink exhibiting a continuous striping in the printing direction. Increasing elasticity significantly influenced this continuity, disrupting it and leading to a quantifiable decrease in the overall relative size of the printed finger features. As such, ink elasticity was seen to have a profound effect on flexographic printing uniformity, showing the rheological tuning of inks may be a route to obtaining specific printed features

New insights into the genetic diversity of Schistosoma mansoni and S. haematobiumin Yemen

The file attached is the Published/publisher’s pdf version of the article.© 2015 Sady et al. Open Access This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated