LIGO’s quantum response to squeezed states

Gravitational Wave interferometers achieve their profound sensitivity by combining a Michelson interferometer with optical cavities, suspended masses, and now, squeezed quantum states of light. These states modify the measurement process of the LIGO, VIRGO and GEO600 interferometers to reduce the quantum noise that masks astrophysical signals; thus, improvements to squeezing are essential to further expand our gravitational view of the universe. Further reducing quantum noise will require both lowering decoherence from losses as well more sophisticated manipulations to counter the quantum back-action from radiation pressure. Both tasks require fully understanding the physical interactions between squeezed light and the many components of km-scale interferometers. To this end, data from both LIGO observatories in observing run three are expressed using frequency-dependent metrics to analyze each detector's quantum response to squeezed states. The response metrics are derived and used to concisely describe physical mechanisms behind squeezing's simultaneous interaction with transverse-mode selective optical cavities and the quantum radiation pressure noise of suspended mirrors. These metrics and related analysis are broadly applicable for cavity-enhanced optomechanics experiments that incorporate external squeezing, and -- for the first time -- give physical descriptions of every feature so far observed in the quantum noise of the LIGO detectors

IPO Pricing and the Relative Importance of Investor Sentiment - Evidence from Germany

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Enriching nutritive value of cassava root by yeast fermentation

Cassava (Manihot esculenta) is extensively cultivated throughout the tropics and subtropics regions due to its ability to grow in diverse soil conditions and minimal management. Experiments were made to study the cassava root fermentation by yeasts in order to enhance the nutritive value of their products (fresh pulp and chips). Both cassava chip (CC) and fresh cassava root pulp (FCR) samples were fermented by Saccharomyces cerevisiae in solid-liquid media fermentation conditions during 132 hours and dried at 30ºC. Products were analyzed for proximate composition, mineral composition, essential aminoacids and antinutrient content. There were increases (p A mandioca (Manihot esculenta) é extensivamente cultivada nas regiões tropical e subtropical devido à sua habilidade de crescer em diveresas condições de clima e manejo. Experimentos foram efetuados para estudar o aumento do valor nutritivo de subprodutos derivados de raízes de mandioca (polpa fresca e raspas) por processos de fermentação. Amostras de raspas (RM) e de polpa fresca (PF) foram fermentadas por Saccharomyces cerevisiae, em condições de meio sólido-líquido durante 132 horas e secas a 30ºC. Foram avaliados a composição aproximada, composição mineral, aminoácidos essenciais e conteúdo de antinutrientes dos produtos obtidos. Houve aumentos (p < 0.01) em proteínas (30,4% em RM e 13,5% in PF) e conteúdo de gorduras (5,8% em RM e 3,0% in PF). Os subprodutos de mandioca fermentados por S. cerevisiae apresentaram baixos conteúdos de ácido hidrocianídrico (RM, 0,5 mg kg-1 e PF 47,3 mg kg-1). Houve aumento considerável de lisina nas raspas fermentadas (RMF). Valores aceitáveis de cor, textura e aroma das raspas de mandioca enriquecidas formam obtidos após 132 de bioprocessamento. Sugere-se que a RMF pode ser nutricionalmente melhorada para alimentação animal pelo uso de S. cerevisiae