Morphology of ledge patterns during step flow growth of metal surfaces vicinal to fcc(001)

The morphological development of step edge patterns in the presence of meandering instability during step flow growth is studied by simulations and numerical integration of a continuum model. It is demonstrated that the kink Ehrlich-Schwoebel barrier responsible for the instability leads to an invariant shape of the step profiles. The step morphologies change with increasing coverage from a somewhat triangular shape to a more flat, invariant steady state form. The average pattern shape extracted from the simulations is shown to be in good agreement with that obtained from numerical integration of the continuum theory.Comment: 4 pages, 4 figures, RevTeX 3, submitted to Phys. Rev.

Dynamics of the Compact, Ferromagnetic \nu=1 Edge

We consider the edge dynamics of a compact, fully spin polarized state at filling factor $\nu=1$. We show that there are two sets of collective excitations localized near the edge: the much studied, gapless, edge magnetoplasmon but also an additional edge spin wave that splits off below the bulk spin wave continuum. We show that both of these excitations can soften at finite wave-vectors as the potential confining the system is softened, thereby leading to edge reconstruction by spin texture or charge density wave formation. We note that a commonly employed model of the edge confining potential is non-generic in that it systematically underestimates the texturing instability.Comment: 13 pages, 7 figures, Revte

Formulated products containing a new phytase from Schyzophyllum sp. phytase for application in feed and food processing

A new formulated product containing high yield of phytase from Schizophyllum sp., an important mushroom used for medicinal studies, was developed for application in feed industries and for future use in food processing. The enzyme presented a high activity yield 55.5 U/mL and 6240 U/gds in liquid and solid formulated product, respectively. It showed a good shelf-life in concentrated product, retaining 67.8% of its activity after 60 days of storage at room temperature and 90% of the activity was maintained in the liquid formulation after the same period. Powder bioformulated product maintained 77% of its activity after two months of storage, without the addition of chemical additives, which was named as a new bioformulated product containing high quantities of phytase. After separation and concentration steps, enzyme stability was monitored in two forms: liquid and solid. The liquid product was stable with the presence of manitol and polyethylene glycol at 1% (w/v), while solid product was the most stable product without the presence of chemical additives