Heavy quark fragmentation functions at next-to-leading perturbative QCD

It is well-known that the dominant mechanism to produce hadronic bound states with large transverse momentum is fragmentation. This mechanism is described by the fragmentation functions (FFs) which are the universal and process-independent functions. Here, we review the perturbative FFs formalism as an appropriate tool for studying these hadronization processes and detail the extension of this formalism at next-to-leading order (NLO). Using the Suzuki's model, we calculate the perturbative QCD FF for a heavy quark to fragment into a S-wave heavy meson at NLO. As an example, we study the LO and NLO FFs for a charm quark to split into the S-wave $D$-meson and compare our analytic results both with experimental data and well-known phenomenological models

Determination of pion and kaon fragmentation functions including spin asymmetries data in a global analysis

We present new functional form of pion and kaon fragmentation functions up to next-to-leading order obtained through a global fit to single-inclusive electron-positron annihilation data and also employ, the semi-inclusive deep inelastic scattering asymmetry data from HERMES and COMPASS to determine fragmentation functions. Also we apply very recently electron-positron annihilation data from BaBar and Belle at $\sqrt{s}=10.54$ GeV and $\sqrt{s}=10.52$ GeV, respectively. In this analysis we consider the impression of semi-inclusive deep inelastic scattering asymmetry data on the fragmentation functions, where the produced hadrons of different electric charge are identified. We break symmetry assumption between quark and anti-quark fragmentation functions for favored partons by using the asymmetry data. The results of our analysis are in good agreement with electron-positron annihilation data and also with all the semi-inclusive deep inelastic scattering asymmetry data. Also we apply the obtained fragmentation functions to predict the scaled-energy distribution of $\pi^+/K^+$ inclusively produced in top-quark decays at next-to-leading order using the zero-mass variable-flavor-number scheme exploiting the universality and scaling violations of fragmentation functions.Comment: 18 pages, 16 figures and 8 table

Motion of nanodroplets near chemical heterogeneities

We investigate the dynamics of nanoscale droplets in the vicinity of chemical steps which separate parts of a substrate with different wettabilities. Due to long-ranged dispersion forces, nanodroplets positioned on one side of the step perceive the different character of the other side even at some distances from the step, leading to a dynamic response. The direction of the ensuing motion of such droplets does not only depend on the difference between the equilibrium contact angles on these two parts but in particular on the difference between the corresponding Hamaker constants. Therefore the motion is not necessarily directed towards the more wettable side and can also be different from that of droplets which span the step.Comment: 6 pages, 6 figure

Chemical and sensory properties of fish sauce using dried rainbow sardine (Dussumieria acuta)

Fish sauce is a dark liquid which produced from fish fermentation in a very high salt condition. This product has a long history and is produced in different procedures and names throughout the world. In Iran, production of fish sauce consists of two steps. At first, fermented extract or Suru is produced from fresh or dried sardine, and Suru is cured with the addition of spices. This study was conducted for the first time in Iran for industrial production of fish sauce from dried Sardine. For this study, fresh sardine was provided from Bandar Abbas Fishery Center. The fish were sun-dried and used for fish sauce production. The effects of mechanical dicing, adding of salt in two levels (100 and 80 percent) and addition of citric acid at 2% were investigated. Sampling was achieved with separation of aqueous phase by vacuum and filter paper. Then, acidity, electrical conductivity, total nitrogen, trimethylamine and salt concentration were measured in the extracted liquid. Results showed that acidity, electrical conductivity and total nitrogen increased, however, the salt content remained constant and the trimethylamine content was decreased during fermentation period. Increase in total nitrogen indicated an increase in protein hydrolysis and nutritional value of the product. Whereas, reduction in trimethylamine content showed a decrease in the number of spoilage bacteria during fermentation. The highest score in sensory evaluation of the products belonged to the low salt (80%) treatment

On the feasibility of attribute-based encryption on Internet of Things devices

Attribute-based encryption (ABE) could be an effective cryptographic tool for the secure management of Internet of Things (IoT) devices, but its feasibility in the IoT has been under-investigated thus far. This article explores such feasibility for well-known IoT platforms, namely, Intel Galileo Gen 2, Intel Edison, Raspberry pi 1 model B, and Raspberry pi zero, and concludes that adopting ABE in the IoT is indeed feasible

Textural and chemical attributes of sausages developed from talang queenfish (Scomberoides commersonnianuus) mince and surimi

Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with low consumption in Fars Province, South of Iran. In this research which was performed in 2011, sausages were produced from mince and surimi of this species and some physicochemical attributes of the products were investigated during 60 days of cold storage at 4 °C. According to the results, free fatty acid (FFA), peroxide and TBARS values of minced fish sausage were significantly higher than those for surimi sausage (p<.05). It was found that minced fish sausage significantly had (P<.05) more breaking and gel strength compared to the surimi sausage at each time of preservation. There were significant differences (P<.05) in L*, a* and whiteness colorimetric parameters of the sausages. Scanning electron microscopy images demonstrated that the surface porosity increased during preservation. This study demonstrated that surimi sausage had better textural and chemical characteristics than minced fish sausage during cold storage

Stripe formation in horizontally oscillating granular suspensions

We present the results of an experimental study of pattern formation in horizontally oscillating granular suspensions. Starting from a homogeneous state, the suspension turns into a striped pattern within a specific range of frequencies and amplitudes of oscillation. We observe an initial development of layered structures perpendicular to the vibration direction and a gradual coarsening of the stripes. However, both processes gradually slow down and eventually saturate. The probability distribution of the stripe width approaches a nonmonotonic steady-state form which can be approximated by a Poisson distribution. We observe similar structures in MD simulations of soft spherical particles coupled to the motion of the surrounding fluid.Comment: 7 pages, 8 figures, to appear in Europhys. Lett. (2014