Noncommutative Effects in the Black Hole Evaporation in Two Dimensions

We discuss some possible implications of a two-dimensional toy model for black hole evaporation in noncommutative field theory. While the noncommutativity we consider does not affect gravity, it can play an important role in the dynamics of massless and Hermitian scalar fields in the event horizon of a Schwarzschild black hole. We find that noncommutativity will affect the flux of outgoing particles and the nature of its UV/IR divergences. Moreover, we show that the noncommutative interaction does not affect Leahy's and Unruh's interpretation of thermal ingoing and outgoing fluxes in the black hole evaporation process. Thus, the noncommutative interaction still destroys the thermal nature of fluxes. In the process, some nonlocal implications of the noncommutativity are discussed.Comment: 33+1 pages, 3 eps figures, typos corrected, references added, figure 3 corrected, modifications in sections 4 and 6, version published in Phys. Rev.

Heisenberg-limited eavesdropping on the continuous-variable quantum cryptographic protocol with no basis switching is impossible

The Gaussian quantum key distribution protocol based on coherent states and heterodyne detection [Phys. Rev. Lett. 93, 170504 (2004)] has the advantage that no active random basis switching is needed on the receiver's side. Its security is, however, not very satisfyingly understood today because the bounds on the secret key rate that have been derived from Heisenberg relations are not attained by any known scheme. Here, we address the problem of the optimal Gaussian individual attack against this protocol, and derive tight upper bounds on the information accessible to an eavesdropper. The optical scheme achieving this bound is also exhibited, which concludes the security analysis of this protocol.Comment: 10 pages, 6 figure

Predicción de la frescura del aceite de oliva virgen extra durante el almacenamiento mediante espectroscopía de fluorescencia

Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age. On the contrary, the concentrations of many compounds change during its shelf-life. These changes reveal the aging of the oil but do not necessarily mean decay in sensory properties, so in some cases an aged oil from healthy olives may be better qualified than a fresh one from olives affected by fermentation. The aim of this work is to analyze different methodologies proposed for assessing the quality of virgin olive oil with implications in freshness and aging of the oil, and to highlight the possibilities of rapid spectrofluorimetric techniques for assessing oil freshness by checking the evolution of pigments during storage. The observed change in the selected spectral features and mathematical modelling over time was compared with the accepted model for predicting the amount of pyropheophytin a, which is based on isokinetic studies. The best regression was obtained for 655 nm (adjustedR2 = 0.91) wavelength, which matches the distinctive band of pigments. The two mathematical models described in this study highlight the usefulness of pigments in the prediction of the shelf-life of extra virgin olive oil.La calidad del aceite de oliva virgen está relacionada con su flavor y sus beneficios únicos para la salud. Algunas de estas propiedades se encuentran en el nivel más deseable cuando el aceite está recién extraído, ya que no es un producto que mejore con el tiempo. Por el contrario, las concentraciones de muchos compuestos cambian a lo largo de la vida útil. Estos cambios revelan el envejecimiento del aceite, pero no implican necesariamente la alteración de las propiedades sensoriales, por lo que en algunos casos un aceite envejecido procedente de aceitunas sanas puede presentar mejor calidad que uno fresco procedente de aceitunas afectadas por procesos de fermentación. El objetivo de este trabajo es estudiar diferentes metodologías propuestas para evaluar la calidad del aceite de oliva virgen con implicaciones en la frescura y el envejecimiento del aceite, destacando las posibilidades de las rápidas técnicas espectrofluorométricas para evaluar la frescura del aceite verificando la evolución de los pigmentos durante el almacenamiento. El cambio observado en las características espectrales seleccionadas y su modelado matemático a lo largo del tiempo se comparó con el modelo aceptado para predecir la cantidad de pirofeofitina a, que se basa en estudios isocinéticos. Los dos modelos matemáticos descritos en este estudio pusieron de manifiesto la utilidad de los pigmentos en la predicción de la vida útil del aceite de oliva virgen extra. La mejor regresión se obtuvo para 655 nm (R2 -ajustado = 0,91), longitud de onda que coincide con la banda distintiva de pigmentos.Secretaría de Estado de Investigación, Desarrollo e Innovación de España-AGL2015-69320-

Predicción de la frescura del aceite de oliva virgen extra durante el almacenamiento mediante espectroscopía de fluorescencia

Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age. On the contrary, the concentrations of many compounds change during its shelf-life. These changes reveal the aging of the oil but do not necessarily mean decay in sensory properties, so in some cases an aged oil from healthy olives may be better qualified than a fresh one from olives affected by fermentation. The aim of this work is to analyze different methodologies proposed for assessing the quality of virgin olive oil with implications in freshness and aging of the oil, and to highlight the possibilities of rapid spectrofluorimetric techniques for assessing oil freshness by checking the evolution of pigments during storage. The observed change in the selected spectral features and mathematical modelling over time was compared with the accepted model for predicting the amount of pyropheophytin a, which is based on isokinetic studies. The best regression was obtained for 655 nm (adjustedR2 = 0.91) wavelength, which matches the distinctive band of pigments. The two mathematical models described in this study highlight the usefulness of pigments in the prediction of the shelf-life of extra virgin olive oil.La calidad del aceite de oliva virgen está relacionada con su flavor y sus beneficios únicos para la salud. Algunas de estas propiedades se encuentran en el nivel más deseable cuando el aceite está recién extraído, ya que no es un producto que mejore con el tiempo. Por el contrario, las concentraciones de muchos compuestos cambian a lo largo de la vida útil. Estos cambios revelan el envejecimiento del aceite, pero no implican necesariamente la alteración de las propiedades sensoriales, por lo que en algunos casos un aceite envejecido procedente de aceitunas sanas puede presentar mejor calidad que uno fresco procedente de aceitunas afectadas por procesos de fermentación. El objetivo de este trabajo es estudiar diferentes metodologías propuestas para evaluar la calidad del aceite de oliva virgen con implicaciones en la frescura y el envejecimiento del aceite, destacando las posibilidades de las rápidas técnicas espectrofluorométricas para evaluar la frescura del aceite verificando la evolución de los pigmentos durante el almacenamiento. El cambio observado en las características espectrales seleccionadas y su modelado matemático a lo largo del tiempo se comparó con el modelo aceptado para predecir la cantidad de pirofeofitina a, que se basa en estudios isocinéticos. Los dos modelos matemáticos descritos en este estudio pusieron de manifiesto la utilidad de los pigmentos en la predicción de la vida útil del aceite de oliva virgen extra. La mejor regresión se obtuvo para 655 nm (R2 -ajustado = 0,91), longitud de onda que coincide con la banda distintiva de pigmentos.Secretaría de Estado de Investigación, Desarrollo e Innovación de España-AGL2015-69320-

On the low-field Hall coefficient of graphite

We have measured the temperature and magnetic field dependence of the Hall coefficient ($R_{\rm H}$) in three, several micrometer long multigraphene samples of thickness between $\sim 9~$to $\sim 30$~nm in the temperature range 0.1 to 200~K and up to 0.2~T field. The temperature dependence of the longitudinal resistance of two of the samples indicates the contribution from embedded interfaces running parallel to the graphene layers. At low enough temperatures and fields $R_{\rm H}$ is positive in all samples, showing a crossover to negative values at high enough fields and/or temperatures in samples with interfaces contribution. The overall results are compatible with the reported superconducting behavior of embedded interfaces in the graphite structure and indicate that the negative low magnetic field Hall coefficient is not intrinsic of the ideal graphite structure.Comment: 10 pages with 7 figures, to be published in AIP Advances (2014

Demixing in a single-peak distributed polydisperse mixture of hard spheres

An analytic derivation of the spinodal of a polydisperse mixture is presented. It holds for fluids whose excess free energy can be accurately described by a function of a few moments of the size distribution. It is shown that one such mixture of hard spheres in the Percus-Yevick approximation never demixes, despite its size distribution. In the Boublik-Mansoori-Carnahan-Starling-Leland approximation, though, it demixes for a sufficiently wide log-normal size distribution. The importance of this result is twofold: first, this distribution is unimodal, and yet it phase separates; and second, log-normal size distributions appear in many experimental contexts. The same phenomenon is shown to occur for the fluid of parallel hard cubes.Comment: 4 pages, 2 figures, needs revtex, multicol, epsfig and amstex style file