Systematic treatment of non-linear effects in Baryon Acoustic Oscillations

In this contribution we will discuss the non-linear effects in the baryon acoustic oscillations and present a systematic and controllable way to account for them within time-sliced perturbation theory.Comment: 8 pages, 5 figures; to appear in the Proceedings of the 19th International Seminar on High Energy Physics QUARKS-2016, Pushkin, Russia, 29 May - 4 June, 201

EERTREE: An Efficient Data Structure for Processing Palindromes in Strings

We propose a new linear-size data structure which provides a fast access to all palindromic substrings of a string or a set of strings. This structure inherits some ideas from the construction of both the suffix trie and suffix tree. Using this structure, we present simple and efficient solutions for a number of problems involving palindromes.Comment: 21 pages, 2 figures. Accepted to IWOCA 201

Chiral anomaly in Dirac semimetals due to dislocations

The dislocation in Dirac semimetal carries an emergent magnetic flux parallel to the dislocation axis. We show that due to the emergent magnetic field the dislocation accommodates a single fermion massless mode of the corresponding low-energy one-particle Hamiltonian. The mode is propagating along the dislocation with its spin directed parallel to the dislocation axis. In agreement with the chiral anomaly observed in Dirac semimetals, an external electric field results in the spectral flow of the one-particle Hamiltonian, in pumping of the fermionic quasiparticles out from the vacuum, and in creating a nonzero axial (chiral) charge in the vicinity of the dislocation.Comment: 21 pages, 3 figure

Influence of Silica Nanoparticles on the Crystallization Behavior of and Proton Relaxation in Cesium Hydrogen Sulfate

The influence of nanoparticulate SiO_2 on the crystallization behavior of CsHSO_4 from aqueous solution has been quantitatively evaluated using powder X-ray diffraction (XRD) and ^1H magic angle spinning nuclear magnetic resonance (NMR) spectroscopy. It is shown that SiO_2 induces amorphization of a portion of CsHSO_4 and crystallization of the otherwise metastable phase II form of CsHSO_4. The fraction of amorphized CsHSO_4 (as determined from an evaluation of the XRD peak intensity) was found to increase from 0% in the absence of SiO_2 to fully amorphized in the presence of 90 mol % (~70 wt %) SiO_2. Within the crystalline portion of the composites, the weight fraction of CsHSO_4 phase III was observed to fall almost monotonically from 100% in the absence of SiO_2 to about 40% in the presence of 70 mol % SiO_2 (from both XRD and NMR analysis). These results suggest a crystallization pathway in which SiO_2 particles incorporate an amorphous coating of CsHSO_(4-)like material and are covered by nanoparticulate CsHSO_(4-II), which coexists with independently nucleated particles of CsHSO_(4-III). In composites with small molar fractions of CsHSO_4, the entirety of the acid salt is consumed in the amorphous region. At high CsHSO_4 content, the extent of amorphization becomes negligible, as does the extent of crystallization in metastable phase II. The phase distribution was found to be stable for over 1 year, indicating the strength of the stabilization effect that SiO_2 has on phase II of CsHSO_4

Study Of Food And Energy Values Of New Gingerbread Types

The article deals with directions of the increase of the food value and decrease of the energetic value of gingerbread products. The results of the studies of the chemical composition of gingerbread products with food additives and changes in their composition were considered.The perspective of the use of vegetable additives in gingerbread technologies was substantiated on the base of the analysis and generalization of theoretical, experimental data and production studies, and the possibility of their use was proved.The use of food additives gives the possibility to raise the food and biological value, to widen the assortment of gingerbread products with prognosticated quality parameters, to form new consumption properties of a product to use the food potential of vegetable additives more full. It was proved, that new types of gingerbread products with vegetable additives have advantages over traditional ones.New types of gingerbread products has the balanced chemical composition, low energetic value, decreased content of sugar and saturated fatty acids and increased content of healthy ingredients of the functional and prophylactic destination.The addition of vegetable additives in the recipe of flour confectionary products leads to the increase of its food value at the expanse of protein quantity, change of food acids ratio in favor of unsaturated ones, enrichment with mineral substances and vitamins