Berry phases for the nonlocal Gross-Pitaevskii equation with a quadratic potential

A countable set of asymptotic space -- localized solutions is constructed by the complex germ method in the adiabatic approximation for the nonstationary Gross -- Pitaevskii equation with nonlocal nonlinearity and a quadratic potential. The asymptotic parameter is 1/T, where $T\gg1$ is the adiabatic evolution time. A generalization of the Berry phase of the linear Schr\"odinger equation is formulated for the Gross-Pitaevskii equation. For the solutions constructed, the Berry phases are found in explicit form.Comment: 13 pages, no figure

Berry phases for 3D Hartree type equations with a quadratic potential and a uniform magnetic field

A countable set of asymptotic space -- localized solutions is constructed by the complex germ method in the adiabatic approximation for 3D Hartree type equations with a quadratic potential. The asymptotic parameter is 1/T, where $T\gg1$ is the adiabatic evolution time. A generalization of the Berry phase of the linear Schr\"odinger equation is formulated for the Hartree type equation. For the solutions constructed, the Berry phases are found in explicit form.Comment: 15 pages, no figure

Non-universal equilibrium crystal shape results from sticky steps

The anisotropic surface free energy, Andreev surface free energy, and equilibrium crystal shape (ECS) z=z(x,y) are calculated numerically using a transfer matrix approach with the density matrix renormalization group (DMRG) method. The adopted surface model is a restricted solid-on-solid (RSOS) model with "sticky" steps, i.e., steps with a point-contact type attraction between them (p-RSOS model). By analyzing the results, we obtain a first-order shape transition on the ECS profile around the (111) facet; and on the curved surface near the (001) facet edge, we obtain shape exponents having values different from those of the universal Gruber-Mullins-Pokrovsky-Talapov (GMPT) class. In order to elucidate the origin of the non-universal shape exponents, we calculate the slope dependence of the mean step height of "step droplets" (bound states of steps) using the Monte Carlo method, where p=(dz/dx, dz/dy)$, and represents the thermal averag |p| dependence of , we derive a |p|-expanded expression for the non-universal surface free energy f_{eff}(p), which contains quadratic terms with respect to |p|. The first-order shape transition and the non-universal shape exponents obtained by the DMRG calculations are reproduced thermodynamically from the non-universal surface free energy f_{eff}(p).Comment: 31 pages, 21 figure

Propagator of a Charged Particle with a Spin in Uniform Magnetic and Perpendicular Electric Fields

We construct an explicit solution of the Cauchy initial value problem for the time-dependent Schroedinger equation for a charged particle with a spin moving in a uniform magnetic field and a perpendicular electric field varying with time. The corresponding Green function (propagator) is given in terms of elementary functions and certain integrals of the fields with a characteristic function, which should be found as an analytic or numerical solution of the equation of motion for the classical oscillator with a time-dependent frequency. We discuss a particular solution of a related nonlinear Schroedinger equation and some special and limiting cases are outlined.Comment: 17 pages, no figure

I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo

valutazione della shelf life della pasta all'uovo prodotta con uova pastorizzate ed essiccate mediante spray dry in funzione del tempo e del confezionamento. Valutazione della formazione degli ossidi del colesterolo mediante gascromatografia e spettrometria di mass

Use of barley by-products (from air classification) to develop functional spaghetti enriched of phenolic compounds and dietary fiber

Whole grains are rich in a wide range of compounds with known health benefits. Whole-grain products have a high content of dietary fiber, certain vitamins, minerals and phytochemicals and there are many published researches that support a protective role for these compounds. Barley grain is an excellent source of healthy dietary fiber and other bioactive constituents, such as vitamin E including tocotrienols, B-complex vitamins, minerals, and phenolic compounds and, for this, it is gaining renewed interest as an ingredient for production of functional foods. Du to th h h co t t of \ue2-glucans and phenolic compounds, the objective of this work was to use the coarse fraction of whole barley flour (cv Scarlett), obtained by air classification, as ingredient for the formulation of functional spaghetti. The influence of the addition of barley coarse fraction, used in several p c t s o th qu ty of sp h tt w s ch c d. F y th co t t of \ue2-glucans and phenolic compounds were evaluated, and the results were compared to those of commercial samples. Total, insoluble and soluble fiber and \ue2-glucans content of the barley spaghetti were found to be greater than those of commercial samples. Furthermore, it was proved that barley spaghetti reached the FDA requirements which could allow these pastas to deserve the health claims \u201cgood source of dietary fiber\u201d and \u201cmay reduce the risk of heart disease\u201d. When barley coarse fraction was used, a flavan-3-ols enrichment and an increase of antioxidant activity were reported, while commercial samples showed the absence of flavan-3-ols and a higher presence of phenolic acids and tannins. Whole semolina commercial spaghetti had significantly higher content of phenolic acids than semolina spaghetti samples. Besides, it was observed that when vital gluten was added to spaghetti formulation, phenolic compounds were blocked in the gluten network and that were partially released during the cooking process