Systematic Search of Exactly Solvable Non-Central Potentials

Recently developed supersymmetric perturbation theory has been successfully employed to make a complete mathematical analysis the reason behind exact solvability of some non-central potentials. This investigation clarifies once more the effectiveness of the present formalism.Comment: 7 pages, no figure

Explicit Solutions for N-Dimensional Schrodinger Equations with Position-Dependent Mass

With the consideration of spherical symmetry for the potential and mass function, one-dimensional solutions of non-relativistic Schrodinger equations with spatially varying effective mass are successfully extended to arbitrary dimensions within the frame of recently developed elegant non-perturbative technique, where the BenDaniel-Duke effective Hamiltonian in one-dimension is assumed like the unperturbed piece, leading to well-known solutions, whereas the modification term due to possible use of other effective Hamiltonians in one-dimension and, together with, the corrections coming from the treatments in higher dimensions are considered as an additional term like the perturbation. Application of the model and its generalization for the completeness are discussed.Comment: 8 pages, no figure

Bound State Solutions of Klein-Gordon Equation with the Kratzer Potential

The relativistic problem of spinless particle subject to a Kratzer potential is analyzed. Bound state solutions for the s-wave are found by separating the Klein-Gordon equation in two parts, unlike the similar works in the literature, which provides one to see explicitly the relativistic contributions, if any, to the solution in the non-relativistic limit.Comment: 6 page

A search on Dirac equation

The solutions, in terms of orthogonal polynomials, of Dirac equation with analytically solvable potentials are investigated within a novel formalism by transforming the relativistic equation into a Schrodinger like one. Earlier results are discussed in a unified framework and certain solutions of a large class of potentials are given.Comment: 9 page

Supersymmetry and the relationship between a class of singular potentials in arbitrary dimensions

Abstract The eigenvalues of the potentials r 6 and of the special cases of these potentials such as Kratzer and GoldmanKrivchenkov potentials, are obtained in N -dimensional space. The explicit dependence of these potentials in higher-dimensional space is discussed, which has not been previously covered

Supersymmetry and the relationship between a class of singular potentials in arbitrary dimensions

The eigenvalues of the potentials $V_{1}(r)=\frac{A_{1}}{r}+\frac{A_{2}}{r^{2}}+\frac{A_{3}}{r^{3}}+\frac{A_{4 }}{r^{4}}$ and $V_{2}(r)=B_{1}r^{2}+\frac{B_{2}}{r^{2}}+\frac{B_{3}}{r^{4}}+\frac{B_{4}}{r^ {6}}$, and of the special cases of these potentials such as the Kratzer and Goldman-Krivchenkov potentials, are obtained in N-dimensional space. The explicit dependence of these potentials in higher-dimensional space is discussed, which have not been previously covered.Comment: 13 pages article in LaTEX (uses standard article.sty). Please check "http://www1.gantep.edu.tr/~ozer" for other studies of Nuclear Physics Group at University of Gaziante

Domates posa atıklarından yüksek su tutma kapasitesine sahip mikro ve nano liflerinin üretilmesi ve model gıda ürünlerinde kullanılması.

The main objective of this study was to investigate the fibers and their effects and availability in ketchup (tomato fiber) and cake (wheat bran fiber) production. In order to this, rheological properties of ketchups with tomato fiber, and cake (100, 80, 60 g flour formulations) with wheat bran fiber in different concentrations were investigated. Tomato powder in ketchup and wheat bran in cake was used for comparison. The samples studied had pseudoplastic behavior having a definite yield stress with a good fit for the Herschel-Bulkley model. The viscosity and yield stress values increased as the percentage of fiber increased. Moreover the samples were found to be more elastic than viscous (G’>G’’). Both G’ and G’’ values increased with oscillatory frequency, percentage of fiber, and in cake samples decreased as the amount of flour decreased. Stability measurements of ketchups studied were done by using Lumisizer. The microstructure of tomato powder, wheat bran and fibers were investigated under SEM. It was seen that the fibers had branched, long and thin structure while the other two had lumy and thick structure. The pressure used, resulted in this structure with increased surface area and finally increased water holding capacity in fibers. Moreover, texture of cakes prepared was all investigated in terms of volume, outer surface, hardness, cohesiveness and gumminess. Finally it was found to be possible to produce healthier ketchups and cakes with fiber in a good quality by decreasing the other undesired ingredients.M.S. - Master of Scienc