Flat World of Dilatonic Domain Walls

We study dilatonic domain walls specific to superstring theory. Along with the matter fields and metric the dilaton also changes its value in the wall background. We found supersymmetric (extreme) solutions which in general interpolate between isolated superstring vacua with non-equal value of the matter potential; they correspond to the static, planar domain walls with {\it flat} metric in the string (sigma model) frame. We point out similarities between the space-time of dilatonic walls and that of charged dilatonic black holes. We also comment on non-extreme solutions corresponding to expanding bubbles.Comment: 11 pgs (+2 figures available upon request), UPR-560-

A qualidade dos alimentos: análise de algumas categorias da dietética popular Quality of foods: analysis of some folk dietary categories

O artigo aborda os conhecimentos dietéticos tradicionais expressos nas seguintes categorias: "quente/frio"; "forte/fraco" e "reimoso", que definem a qualidade e a propriedade dos alimentos e da comida e os seus efeitos sobre o corpo. Vale-se da literatura antropológica nacional e dos estudos qualitativos produzidos desde 1975 a 2005. Os estudos antigos são mais abundantes do que os atuais e, apesar dessa limitação, o artigo contribui para discutir as diferentes abordagens conceituais usadas pelos autores e demonstra a persistência do saber dietético tradicional, que convive com o saber científico da nutrição, sendo importante não desprezá-lo nas intervenções nutricionais.<br>The article analyses the traditional dietary knowledge expressed in the following categories: "hot/cold"; "strong/ weak" and "reimoso" (watery) which define food quality and properties and its effects on the body. The discussion originates from Brazilian anthropological and qualitative studies published from 1975 to 2005. Old studies are more abundant than current ones and, in spite of this limitation, the article contributes to discuss conceptual approaches utilized by authors and demonstrates that traditional dietary knowledge survives with the scientific knowledge on nutrition. Therefore, it is important not to reject them in nutritional interventions