Cylindrically symmetric, static strings with a cosmological constant in Brans-Dicke theory

The static, cylindrically symmetric vacuum solutions with a cosmological constant in the framework of the Brans-Dicke theory are investigated. Some of these solutions admitting Lorentz boost invariance along the symmetry axis correspond to local, straight cosmic strings with a cosmological constant. Some physical properties of such solutions are studied. These strings apply attractive or repulsive forces on the test particles. A smooth matching is also performed with a recently introduced interior thick string solution with a cosmological constant.Comment: 8 pages, Revtex; Published versio

Finite temperature properties of the two-dimensional SU(2) Kondo-necklace

We analyse several thermodynamic properties of the two-dimensional Kondo necklace using finite-temperature stochastic series expansion. In agreement with previous zero-temperature findings the model is shown to exhibit a quantum critical point (QCP), separating an antiferromagnetic from a paramagnetic dimerized state at a critical Kondo exchange-coupling strength $J_{c}\approx 1.4$. We evaluate the temperature dependent uniform and staggered structure factors as well as the uniform and staggered susceptibilities and the local 'impurity' susceptibility close to the QCP as well as in the ordered and quantum disordered phase. The crossover between the classical, renormalized classical, and quantum critical regime is analyzed as a function of temperature and Kondo coupling.Comment: 4.2 pages, 6 figure

Effect of feeding fermentable fibrerich feedstuffs lupin and chicory prior to slaughter with special emphasis on the effect on chemical boar taint in organic entire male and female pigs and technological meat quality

Boar taint is an off-flavour of pork caused primarily by skatole and, androstenone. Pig off-odour and flavour mostly caused by higher skatole concentrations in backfat. It is a problem in all types of pork production and is not restricted to entire male pigs. If uncastrated, 5-10% of Danish entire male pigs (100 kg liveweight) have > 0.25 ppm skatole in backfat and are then classified as boar tainted, having a markedly reduced value. Even backfat skatole values above 0.15 ppm enhance the off-odour for skatole sensitive consumers. An alternative way to reduce high skatole concentrations may be feeding with fibre-rich feedstuffs. This idea is based on previous studies which have demonstrated that 10% dried chicory or more in the feed reduces skatole in entire male pigs significantly after 7, 14 and 21 days of feeding, resulting in a significant reduction in perceived boar taint and thus an improvement in the flavour and taste of meat. Significantly decreased skatole concentrations and a tendency to increased eating quality have also been demonstrated by feeding 25% lupines to female and castrated male pigs during the whole fattening period. The question remains, however, whether the effects of lupines on skatole and other sensory characteristics of female and entire male pigs can be obtained when used only in the last 1 or 2 weeks before slaughter. Two experimental replicates each consisting of 24 pigs (12 entire male and 12 female) was divided into three treatments according to litter and initial weight and kept in pairs (pens) of either female or entire male pigs. The male and female pigs were kept in different stables. The pairs of pigs have been fed three organic diets for either 1 or 2 weeks prior to slaughter of which two diets contained different fermentable fibre-rich feedstuffs (10% dried chicory root plus 90% organic control feed and 25% blue lupine seed plus 75% other organic feed components). These two treatments were compared with a control; where the pairs of pigs were fed organic control concentrate (“conventional”) either 1 or 2 weeks prior to slaughter (at approx. 104 kg liveweight). Levels of skatole and indole in blood plasma from Vena jugularis were monitored at the start of the experiment and just before slaughter, and skatole in backfat was measured at slaughter. Production results were registered (daily weight gain, FUp per kg gain, slaughter weight, carcass meat percentage, warm and cold carcass weight), and after slaughter at Research Centre Foulum the following technological meat quality attributes were measured on M. Longissimus dorsi (LD): meat colour (L*, a*, and b* values), drip loss, pH measurements, temperatures and glycogen at 45 minutes and 24 hours post mortem. There was a significant reduction in skatole in blood and backfat for both sexes by feeding 25% blue lupine one or two weeks prior to slaughter (P<0.001). The 10% (and 13.3%) dried chicory roots showed no significant effect. This is possibly due to error in the heat treatment of the roots during the drying process. A majority of the meat quality parameters were not significantly affected by either of the two dietary treatments. However, glycogen contents tended to be higher 45 minutes and 24 hours post mortem (P<0.10) and the drip loss lower in the lupine-fed pigs. There were clear tendencies to significant differences in production results as the 25% lupines showed negative impact on growth rate, feed conversion ratio, slaughter weight and carcass weight. Newly mixed entire male pigs showed worse performance than newly mixed female pigs during the short time experiment

FORCETRANSMITTING TISSUES. FUNCTION DURING IN VIVO LOADING, AND ADAPTATION TO USE/DISUSE

Tendons have previously been regarded inert structures that mainly transmit forces from muscle to bone. However, with technological/methodological gains in recent decades, the ability to examine in vivo tendon function has improved significantly, and moreover, it has become clear that tendinous tissues, like most other tissues, undergo adaptation in consequence of changes in loading. Although mechanical function and load adaptation is not entirely understood, a large body of recent literature has contributed to the comprehension of tendon function. The present paper examines current knowledge on tendon mechanical function during human movement, and tendon response to acute and chronic changes in loading

Spectral characterisation of red pigment in Italian-type dry-cured ham. Increasing lipophilicity druing processing and maturation

Spectroscopic studies of Parma ham during processing revealed a gradual transformation of muscle myoglobin, initiated by salting and continuing during ageing. Electron spin resonance spectra did, however, conclusively show that the pigment in dry-cured Parma ham at no stage is a nitrosyl complex of ferrous myoglobin as found in brine-cured ham and Spanish Serrano hams. Both near-infra red reflectance spectra of sliced ham and UV/visible absorption spectra of extract of hams, obtained with aqueous buffer or acetone, showed the presence of different red pigments at varying processing stages for both solvents. Especially, the pigment extracted with aqueous buffer exhibited unique spectral features different from those of well-known myoglobin derivatives. At the end of processing, the pigment(s) becomes less water extractable, while the fraction of red pigment(s) extractable with acetone/water (75%/25%) increases throughout the processing time up to full maturation at 18 months. The chemical identity of the 6th ligand of myoglobin could not be conclusively established, but possible candidates are discussed. The partition of the pigment(s) between pentane and acetone/water showed a strong preference for pentane, suggesting that only the heme moiety is present in the acetone/water extract, and that Parma ham pigment is gradually transformed from a myoglobin derivative into a non-protein heme complex, which was found to be thermally stable in acetone/water solutio

Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt

Lipophilic and hydrophilic extracts of the red pigments from Parma ham and nitrosylated pigment of dry-cured ham produced with nitrite salt were prepared with acetone/water (75/25 v/v %) solution and aqueous phosphate buffer, respectively. The spectral characteristics differed for both the lipophilic and the hydrophilic Parma ham pigment compared with the dry-cured ham produced with nitrite salt. The red lipophilic pigment(s) extractable from Parma ham was(were) found to be very stable towards thermal degradation in acetone/water (75/25 v/v %) solution for temperatures up to 70 °C in contrast to the lipophilic pigment(s) extractable from dry-cured ham produced with nitrite salt, which was(were) found to have an energy of activation of 99 kJ/mol for thermal degradation. In contrast, quantum yields for photodegradation of the lipophilic ham pigments exposed to 366 nm (420 nm) monochromatic light were larger for Parma ham than for nitrite-cured ham [1.6×10–5 (6.9×10–6) versus 1.6×10–6 (2×10–6) mol einstein–1] as determined for acetone/water (75/25 v/v %) solution. In agreement with these findings for the extracted lipophilic pigments, sliced Parma ham showed better colour stability than sliced dry-cured ham produced with nitrite salt, when stored in the dark at low oxygen concentration, in contrast to a faster initial discolouration for Parma ham when exposed to light, as shown for chilled storage for 35 days under retail conditions for the two products each packed at two oxygen levels (0.4 and 21%)

Consensus report on 25 years of searches for damped Lyα\alpha galaxies in emission: Confirming their metallicity-luminosity relation at z≳2z \gtrsim 2

Starting from a summary of detection statistics of our recent X-shooter campaign, we review the major surveys, both space and ground based, for emission counterparts of high-redshift damped Ly$\alpha$ absorbers (DLAs) carried out since the first detection 25 years ago. We show that the detection rates of all surveys are precisely reproduced by a simple model in which the metallicity and luminosity of the galaxy associated to the DLA follow a relation of the form, ${\rm M_{UV}} = -5 \times \left(\,[{\rm M/H}] + 0.3\, \right) - 20.8$, and the DLA cross-section follows a relation of the form $\sigma_{DLA} \propto L^{0.8}$. Specifically, our spectroscopic campaign consists of 11 DLAs preselected based on their equivalent width of SiII $\lambda1526$ to have a metallicity higher than [Si/H] > -1. The targets have been observed with the X-shooter spectrograph at the Very Large Telescope to search for emission lines around the quasars. We observe a high detection rate of 64% (7/11), significantly higher than the typical $\sim$10% for random, HI-selected DLA samples. We use the aforementioned model, to simulate the results of our survey together with a range of previous surveys: spectral stacking, direct imaging (using the `double DLA' technique), long-slit spectroscopy, and integral field spectroscopy. Based on our model results, we are able to reconcile all results. Some tension is observed between model and data when looking at predictions of Ly$\alpha$ emission for individual targets. However, the object to object variations are most likely a result of the significant scatter in the underlying scaling relations as well as uncertainties in the amount of dust which affects the emission.Comment: 25 pages (7 of which in appendix), accepted for publication in MNRA

Studies on the antioxidative activity of red pigments in Italian-type dry-cured ham

Aqueous phosphate buffer extracts and acetone/water extracts of pigments from Parma ham were assessed as antioxidants by (1) electron spin resonance spectroscopy using a spin probing technique to evaluate their efficiencies as scavengers of free radicals, and (2) by electrochemical measurement of oxygen depletion rate in an aqueous methyl linoleate emulsion to evaluate their efficiencies as chain-breaking antioxidant, and using both methods, compared with the effect of apomyoglobin and nitrosylmyoglobin. Aqueous phosphate extracts and acetone/water extracts of Parma ham pigment both scavenged a semi-stable nitroxide radical (Fremy's salt), and both extracts reduced the rate of oxygen consumption for lipid peroxidation (initiated by metmyoglobin) very efficiently. For apomyoglobin no antioxidative capacity was observed, and the heme moiety of the pigment(s) of Parma ham were concluded to have antioxidative properties. The more lipophilic pigment, as extracted by acetone/water, had the most significant effect, and its ability to inhibit lipid oxidation was further tested in a model food system based on cooked pork. The lipid oxidation was increasingly inhibited by increasing additions from 0.12 ppm to 0.24 ppm Parma ham pigment, and the pigment protected a-tocopherol against degradation in a concentration dependent manner

Influence of prior intense exercise and cold water immersion in recovery for performance and physiological response during subsequent exercise

Athletes in intense endurance sports (e.g., 4000-m track cycling) often perform maximally (~4 min) twice a day due to qualifying and finals being placed on the same day. The purpose of the present study was to evaluate repeated performance on the same day in a competitive setting (part A) and the influence from prior intense exercise on subsequent performance and physiological response to moderate and maximal exercise with and without the use of cold water immersion (CWI) in recovery (part B). In part A, performance times during eight World championships for male track cyclists were extracted from the qualifying and final races in 4000-m individual pursuit. In part B, twelve trained cyclists with an average (±SD) ⩒O(2)-peak of 67 ± 5 mL/min/kg performed a protocol mimicking a qualifying race (QUAL) followed 3 h later by a performance test (PT) with each exercise period encompassing intense exercise for ~4 min preceded by an identical warm-up period in both a control setting (CON) and using cold water immersion in recovery (CWI; 15 min at 15°C). Performance was lowered (P < 0.001) from qualification to finals (259 ± 3 vs. 261 ± 3 s) for the track cyclists during World championships in part A. In part B, mean power in PT was not different in CWI relative to CON (406 ± 43 vs. 405 ± 38 W). Peak ⩒O(2) (5.04 ± 0.50 vs. 5.00 ± 0.49 L/min) and blood lactate (13 ± 3 vs. 14 ± 3 mmol/L) did not differ between QUAL and PT and cycling economy and potassium handling was not impaired by prior intense exercise. In conclusion, performance is reduced with repeated maximal exercise in world-class track cyclists during 4000-m individual pursuit lasting ~4 min, however prior intense exercise do not appear to impair peak ⩒O(2), peak lactate, cycling economy, or potassium handling in trained cyclists and CWI in recovery does not improve subsequent performance