Crossover from a square to a hexagonal pattern in Faraday surface waves

We report on surface wave pattern formation in a Faraday experiment operated at a very shallow filling level, where modes with a subharmonic and harmonic time dependence interact. Associated with this distinct temporal behavior are different pattern selection mechanisms, favoring squares or hexagons, respectively. In a series of bifurcations running through a pair of superlattices the surface wave pattern transforms between the two incompatible symmetries. The close analogy to 2D and 3D crystallography is pointed out.Comment: 4 pages, 4 figure

Phase relaxation of Faraday surface waves

Surface waves on a liquid air interface excited by a vertical vibration of a fluid layer (Faraday waves) are employed to investigate the phase relaxation of ideally ordered patterns. By means of a combined frequency-amplitude modulation of the excitation signal a periodic expansion and dilatation of a square wave pattern is generated, the dynamics of which is well described by a Debye relaxator. By comparison with the results of a linear theory it is shown that this practice allows a precise measurement of the phase diffusion constant.Comment: 5 figure

Peat decomposition records in three pristine ombrotrophic bogs in southern Patagonia

Ombrotrophic bogs in southern Patagonia have been examined with regard to paleoclimatic and geochemical research questions but knowledge about organic matter decomposition in these bogs is limited. Therefore, we examined peat humification with depth by Fourier Transformed Infrared (FTIR) measurements of solid peat, C/N ratio, and δ<sup>13</sup>C and δ<sup>15</sup>N isotope measurements in three bog sites. Peat decomposition generally increased with depth but distinct small scale variation occurred, reflecting fluctuations in factors controlling decomposition. C/N ratios varied mostly between 40 and 120 and were significantly correlated (<i>R</i><sup>2</sup> > 0.55, <i>p</i> < 0.01) with FTIR-derived humification indices. The degree of decomposition was lowest at a site presently dominated by <i>Sphagnum</i> mosses. The peat was most strongly decomposed at the driest site, where currently peat-forming vegetation produced less refractory organic material, possibly due to fertilizing effects of high sea spray deposition. Decomposition of peat was also advanced near ash layers, suggesting a stimulation of decomposition by ash deposition. Values of δ<sup>13</sup>C were 26.5 ± 2‰ in the peat and partly related to decomposition indices, while δ<sup>15</sup>N in the peat varied around zero and did not consistently relate to any decomposition index. Concentrations of DOM partly related to C/N ratios, partly to FTIR derived indices. They were not conclusively linked to the decomposition degree of the peat. DOM was enriched in <sup>13</sup>C and in <sup>15</sup>N relative to the solid phase probably due to multiple microbial modifications and recycling of N in these N-poor environments. In summary, the depth profiles of C/N ratios, δ<sup>13</sup>C values, and FTIR spectra seemed to reflect changes in environmental conditions affecting decomposition, such as bog wetness, but were dominated by site specific factors, and are further influenced by ash deposition and possibly by sea spray input

Evidence for Kosterlitz-Thouless type orientational ordering of CF3_3Br monolayers physisorbed on graphite

Monolayers of the halomethane CF$_3$Br adsorbed on graphite have been investigated by x-ray diffraction. The layers crystallize in a commensurate triangular lattice. On cooling they approach a three-sublattice antiferroelectric pattern of the in-plane components of the dipole moments. The ordering is not consistent with a conventional phase transition, but points to Kosterlitz-Thouless behavior. It is argued that the transition is described by a 6-state clock model on a triangular lattice with antiferromagnetic nearest neighbor interactions which is studied with Monte-Carlo simulations. A finite-size scaling analysis shows that the ordering transition is indeed in the KT universality class.Comment: 4 pages, 5 figure

An analytical stability theory for Faraday waves and the observation of the harmonic surface response

We present an analytical stability theory for the onset of the Faraday instability, applying over a wide frequency range between shallow water gravity and deep water capillary waves. For sufficiently thin fluid layers the surface is predicted to occur in harmonic rather than subharmonic resonance with the forcing. An experimental confirmation of this result is given. PACS: 47.20.Ma, 47.20.Gv, 47.15.CbComment: 10 pages (LaTeX-file), 3 figures (Postscript) Submitted for publicatio

Critical behavior of the frustrated antiferromagnetic six-state clock model on a triangular lattice

We study the anti-ferromagnetic six-state clock model with nearest neighbor interactions on a triangular lattice with extensive Monte-Carlo simulations. We find clear indications of two phase transitions at two different temperatures: Below $T_I$ a chirality order sets in and by a thorough finite size scaling analysis of the specific heat and the chirality correlation length we show that this transition is in the Ising universality class (with a non-vanishing chirality order parameter below $T_I$). At $T_{KT}(<T_I)$ the spin-spin correlation length as well as the spin susceptibility diverges according to a Kosterlitz-Thouless (KT) form and spin correlations decay algebraically below $T_{KT}$. We compare our results to recent x-ray diffraction experiments on the orientational ordering of CF$_3$Br monolayers physisorbed on graphite. We argue that the six-state clock model describes the universal feature of the phase transition in the experimental system and that the orientational ordering belongs to the KT universality class.Comment: 8 pages, 9 figure

Influence of ultrasound-assisted par-frying on crust formation and browning during the production of French fries

Frying is a key processing step during the production of French fries and important for end product quality and sensory attributes. It is governed by heat and mass transfer between the frying oil and the potato strips. Crust and color of the French fries are key quality parameters and important in consumer perception. Crust formation is a result of combined heat and mass transfer effects. Convective heat transfer from frying oil to potato strips and heat conduction within the tissue cause water evaporation. Mass transfer occurs in the form of water vapor release to the frying oil and oil absorption in the outer layers of the potato strips. Browning of French fries is related to Maillard reactions between reducing sugars and amino acids. High contents of reducing sugars are often related to an undesired dark color and bitter taste of French fries. High-intensity ultrasound transmitted to liquid media causes cavitation and microstreaming, which can influence boundary layers and cell structures and result in improved heat and mass transfer. The influence of an ultrasound treatment of potato strips during the par-frying step was investigated in order to determine the effect on the resulting changes in product quality. Improved heat transfer at the product surface due to micro-streaming in the oil and a facilitated release of vapor from the product surface was observed. A faster crust formation was found at the initial phase of frying but the crust was found to become softer at longer sonication times due to persistent mechanical ultrasound effects. French fries from ultrasound assisted par-frying had a lighter color after finish-frying in comparison to the conventionally par-fried samples due to an improved release of reducing sugars from the tissue. Ultrasound-assisted par-frying showed to be effective in modifying heat and mass transfer with an impact on crust formation and browning of French fries. Further work is required regarding the optimization of parameters and sonication times