Developing the Technique of Measurements of Magnetic Field in the CMS Steel Yoke Elements With Flux-Loops and Hall Probes

Compact muon solenoid (CMS) is a general-purpose detector designed to run at the highest luminosity at the CERN large hadron collider (LHC). Its distinctive features include a 4 T superconducting solenoid with 6 m diameter by 12.5 m long free bore, enclosed inside a 10000-ton return yoke made of construction steel. Accurate characterization of the magnetic field everywhere in theCMSdetector, including the large ferromagnetic parts of the yoke, is required. To measure the field in and around ferromagnetic parts, a set of flux-loops and Hall probe sensors will be installed on several of the steel pieces. Fast discharges of the solenoid during system commissioning tests will be used to induce voltages in the flux-loops that can be integrated to measure the flux in the steel at full excitation of the solenoid. The Hall sensors will give supplementary information on the axial magnetic field and permit estimation of the remanent field in the steel after the fast discharge. An experimental R&D program has been undertaken, using a test flux-loop, two Hall sensors, and sample disks made from the same construction steel used for the CMS magnet yoke. A sample disc, assembled with the test flux-loop and the Hall sensors, was inserted between the pole tips of a dipole electromagnet equipped with a computer-controlled power supply to measure the excitation of the steel from full saturation to zero field. The results of the measurements are presented and discussed.Comment: 6 pages, 8 figures, 6 reference

3D Magnetic Analysis of the CMS Magnet

The CMS magnetic system consists of a super-conducting solenoid coil, 12.5 m long and 6 m free bore diameter, and of an iron flux-return yoke, which includes the central barrel, two end-caps and the ferromagnetic parts of the hadronic forward calorimeter. The magnetic flux density in the center of the solenoid is 4 T. To carry out the magnetic analysis of the CMS magnetic system, several 3D models were developed to perform magnetic field and force calculations using the Vector Fields code TOSCA. The analysis includes a study of the general field behavior, the calculation of the forces on the coil generated by small axial, radial displacements and angular tilts, the calculation of the forces on the ferromagnetic parts, the calculation of the fringe field outside the magnetic system, and a study of the field level in the chimneys for the current leads and the cryogenic lines. A procedure to reconstruct the field inside a cylindrical volume starting from the values of the magnetic flux density on the cylinder surface is considered. Special TOSCA-GEANT interface tools have being developed to input the calculated magnetic field into the detector simulation package.Comment: 4 pages, 6 figures, 1 equation, 14 reference

Gluco-oligomers initially formed by the reuteransucrase enzyme of Lactobacillus reuteri 121 incubated with sucrose and malto-oligosaccharides

<p>The probiotic bacterium Lactobacillus reuteri 121 produces a complex, branched (1 -> 4, 1 -> 6)-alpha-d-glucan as extracellular polysaccharide (reuteran) from sucrose (Suc), using a single glucansucrase/glucosyltransferase (GTFA) enzyme (reuteransucrase). To gain insight into the reaction/product specificity of the GTFA enzyme and the mechanism of reuteran formation, incubations with Suc and/or a series of malto-oligosaccharides (MOSs) (degree of polymerization (DP2-DP6)) were followed in time. The structures of the initially formed products, isolated via high-performance anion-exchange chromatography, were analyzed by matrix-assisted laser-desorption ionization time-of-flight mass spectrometry and 1D/2D H-1/C-13 NMR spectroscopy. Incubations with Suc only, acting as both donor and acceptor, resulted in elongation of Suc with glucose (Glc) units via alternating (alpha 1 -> 4) and (alpha 1 -> 6) linkages, yielding linear gluco-oligosaccharides up to at least DP similar to 12. Simultaneously with the ensemble of oligosaccharides, polymeric material was formed early on, suggesting that alternan fragments longer than DP similar to 12 have higher affinity with the GTFA enzyme and are quickly extended, yielding high-molecular-mass branched reuteran (4 x 10(7) Da). MOSs (DP2-DP6) in the absence of Suc turned out to be poor substrates. Incubations of GTFA with Suc plus MOSs as substrates resulted in preferential elongation of MOSs (acceptors) with Glc units from Suc (donor). This apparently reflects the higher affinity of GTFA for MOSs compared with Suc. In accordance with the GTFA specificity, most prominent products were oligosaccharides with an (alpha 1 -> 4)/(alpha 1 -> 6) alternating structure.</p>

The structure of O-polysaccharide isolated from Cronobacter universalis NCTC 9529T

The O-polysaccharide (OPS) was isolated from Cronobacter universalis NCTC 9529T, a new species in the genus Cronobacter, which was created by the reclassification of the species Enterobacter sakazakii. Purified polysaccharide was analyzed by NMR spectroscopy (1H, COSY, TOCSY, ROESY, HSQC, and HSQC-TOCSY) and chemical methods. The monosaccharide derivatives were analyzed by gas chromatography, and gas chromatography-mass spectrometry. These experiments enabled the type and number of monosaccharides in the repeating unit of OPS, their positions of linkages, and absolute configuration to be determined. Together the chemical analysis established a structure of the OPS of C. universalis NCTC 9529T: →3)--L-FucpNAc-(1→4)--D-Manp-(1→3)--L-FucpNAc-(1→3)-β-D-GlcpNAc-(1→ [A, B, C, D] OPS isolated from C. universalis was structurally characterized for the first time

Measurement of the CMS Magnetic Field

The measurement of the magnetic field in the tracking volume inside the superconducting coil of the Compact Muon Solenoid (CMS) detector under construction at CERN is done with a fieldmapper designed and produced at Fermilab. The fieldmapper uses 10 3-D B-sensors (Hall probes) developed at NIKHEF and calibrated at CERN to precision 0.05% for a nominal 4 T field. The precise fieldmapper measurements are done in 33840 points inside a cylinder of 1.724 m radius and 7 m long at central fields of 2, 3, 3.5, 3.8, and 4 T. Three components of the magnetic flux density at the CMS coil maximum excitation and the remanent fields on the steel-air interface after discharge of the coil are measured in check-points with 95 3-D B-sensors located near the magnetic flux return yoke elements. Voltages induced in 22 flux-loops made of 405-turn installed on selected segments of the yoke are sampled online during the entire fast discharge (190 s time-constant) of the CMS coil and integrated offline to provide a measurement of the initial magnetic flux density in steel at the maximum field to an accuracy of a few percent. The results of the measurements made at 4 T are reported and compared with a three-dimensional model of the CMS magnet system calculated with TOSCA.Comment: 4 pages, 5 figures, 15 reference

Selective Pressure for Biofilm Formation in Bacillus subtilis: Differential Effect of Mutations in the Master Regulator SinR on Bistability

Kampf J, Gerwig J, Kruse K, et al. Selective Pressure for Biofilm Formation in Bacillus subtilis: Differential Effect of Mutations in the Master Regulator SinR on Bistability. mBio. 2018;9(5): e01464-18

Enzymatic depolymerization of alginate by two novel thermostable alginate lyases from Rhodothermus marinus

Alginate (alginic acid) is a linear polysaccharide, wherein (1→4)-linked β-D-mannuronic acid and its C5 epimer, α-L-guluronic acid, are arranged in varying sequences. Alginate lyases catalyze the depolymerization of alginate, thereby cleaving the (1→4) glycosidic linkages between the monomers by a β-elimination mechanism, to yield unsaturated 4-deoxy-L-erythro-hex-4-enopyranosyluronic acid (Δ) at the non-reducing end of resulting oligosaccharides (α-L-erythro configuration) or, depending on the enzyme, the unsaturated monosaccharide itself. In solution, the released free unsaturated monomer product is further hydrated in a spontaneous (keto-enol tautomerization) process to form two cyclic stereoisomers. In this study, two alginate lyase genes, designated alyRm3 and alyRm4, from the marine thermophilic bacterium Rhodothermus marinus (strain MAT378), were cloned and expressed in Escherichia coli. The recombinant enzymes were characterized, and their substrate specificity and product structures determined. AlyRm3 (PL39) and AlyRm4 (PL17) are among the most thermophilic and thermostable alginate lyases described to date with temperature optimum of activity at ∼75 and 81°C, respectively. The pH optimum of activity of AlyRm3 is ∼5.5 and AlyRm4 at pH 6.5. Detailed NMR analysis of the incubation products demonstrated that AlyRm3 is an endolytic lyase, while AlyRm4 is an exolytic lyase, cleaving monomers from the non-reducing end of oligo/poly-alginates

Trans-α-glucosylation of stevioside by the mutant glucansucrase enzyme Gtf180-ΔN-Q1140E improves its taste profile

The adverse health effects of sucrose overconsumption, typical for diets in developed countries, necessitate use of low-calorie sweeteners. Following approval by the European Commission (2011), steviol glycosides are increasingly used as high-intensity sweeteners in food. Stevioside is the most prevalent steviol glycoside in Stevia rebaudiana plant leaves, but it has found limited applications in food products due to its lingering bitterness. Enzymatic glucosylation is a strategy to reduce stevioside bitterness, but reported glucosylation reactions suffer from low productivities. Here we present the optimized and efficient alpha-glucosylation of stevioside using the mutant glucansucrase Gtf180-Delta N-Q1140E and sucrose as donor substrate. Structures of novel products were elucidated by NMR spectroscopy, mass spectrometry and methylation analysis; stevioside was mainly glucosylated at the steviol C-19 glucosyl moiety. Sensory analysis of the alpha-glucosylated stevioside products by a trained panel revealed a significant reduction in bitterness compared to stevioside, resulting in significant improvement of edulcorant/organoleptic properties