Virtual Photon Correction to the K+→π+π0π0K^+\to\pi^+\pi^0\pi^0 Decay

We consider electromagnetic corrections to the non-leptonic kaon decay, $K^+\to\pi^+\pi^0\pi^0$, due to explicit virtual photons only. The decay amplitude is calculated at one-loop level in the framework of Chiral Perturbation Theory. The interest in this process is twofold: It is actually measured by the NA48 collaboration from one side, and, the value of the amplitude at the $\pi\pi$ threshold gives access to $\pi\pi$ scattering lengths from the other side. We found that the present correction is about 5 to 6% the value of the Born amplitude squared. Combined with another piece published recently, this fixes the size of isospin breaking correction to the amplitude squared to 7% its one-loop level value in the absence of isospin breaking and at the center of Dalitz plot.Comment: 29 pages, 1 LaTeX file, 1 pdf file including all figure

Isospin Breaking in Low-Energy Charged Pion and Kaon Elastic Scattering

We use chiral perturbation theory to evaluate the scattering amplitude for the process Pi^+ K^- to Pi^+ K^- at leading and next-to-leading orders in the chiral counting and in the presence of isospin breaking effects. We also discuss the influence of the latter on the combination of the S-wave Pi K scattering lengths which is relevant for the 2S - 2P energy levels shift of K Pi atoms.Comment: 23 pages, LATEX2e, 2 figures, 2 table

Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oenion malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction

The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures. The Saccharomyces cerevisiae D strain/Oenococcus oeni X strain combination was tested by applying both sequential culture and co-culture strategies. This pair was chosen amongst others because the malolactic fermentation was particularly difficult to realize during the sequential culture. During this traditional procedure, malolactic fermentation started when alcoholic fermentation was achieved. For the co-culture, both fermentations were conducted together by inoculating yeasts and bacteria into a membrane bioreactor at the same time. Results obtained during the sequential culture and compared to a bacterial control medium, showed that the inhibition exerted by S. cerevisiae D strain in term of decrease of the malic acid consumption rate was mainly due to ethanol (75%) and to a peptidic fraction (25%) having an MW between 5 and 10 kDa. 0.4 g l-1 of L-malic acid was consumed in this case while 3.7 g l-1 was consumed when the co-culturewas applied. In addition, therewas no risk of increased volatile acidity during the co-culture. Therefore, the co-culture strategy was considered effective for malolactic fermentation with the yeast/bacteria pair studied

The integration between corporate social responsibilty and sustainable development goals

Corporate Social Responsibility (CSR) is one of the modern concepts in the management field which become a catalyst in developing the future of the business sector. Several major academic and practical milestones have influenced the development of the concept of CSR. One of the most important milestones that shaped the future of CSR was the United Nations Global Compact (UNGC). UNGC's missions and principles formed an application framework for integrating social and environmental approaches into corporate business activities. It has been proved through this paper the interrelationship between the principles of CSR theories and the principles of UNGC. Followed by an analysis of the effectiveness of the UNGC principles in adopting sustainable development goals and enhancing enterprise competitiveness