Pion contamination in the MICE muon beam

The international Muon Ionization Cooling Experiment (MICE) will perform a systematic investigation of ionization cooling with muon beams of momentum between 140 and 240\,MeV/c at the Rutherford Appleton Laboratory ISIS facility. The measurement of ionization cooling in MICE relies on the selection of a pure sample of muons that traverse the experiment. To make this selection, the MICE Muon Beam is designed to deliver a beam of muons with less than $\sim$1\% contamination. To make the final muon selection, MICE employs a particle-identification (PID) system upstream and downstream of the cooling cell. The PID system includes time-of-flight hodoscopes, threshold-Cherenkov counters and calorimetry. The upper limit for the pion contamination measured in this paper is $f_\pi < 1.4\%$ at 90\% C.L., including systematic uncertainties. Therefore, the MICE Muon Beam is able to meet the stringent pion-contamination requirements of the study of ionization cooling.Department of Energy and National Science Foundation (U.S.A.), the Instituto Nazionale di Fisica Nucleare (Italy), the Science and Technology Facilities Council (U.K.), the European Community under the European Commission Framework Programme 7 (AIDA project, grant agreement no. 262025, TIARA project, grant agreement no. 261905, and EuCARD), the Japan Society for the Promotion of Science and the Swiss National Science Foundation, in the framework of the SCOPES programme

X-shooter and ALMA spectroscopy of GRB 161023A A study of metals and molecules in the line of sight towards a luminous GRB

Context. Long gamma-ray bursts (GRBs) are produced during the dramatic deaths of massive stars with very short lifetimes, meaning that they explode close to the birth place of their progenitors. Over a short period they become the most luminous objects observable in the Universe, being perfect beacons to study high-redshift star-forming regions. Aims. We aim to use the afterglow of GRB 161023A at a redshift z = 2.710 as a background source to study the environment of the explosion and the intervening systems along its line of sight. Methods. For the first time, we complement ultraviolet (UV), optical and near-infrared (NIR) spectroscopy with millimetre spectroscopy using the Atacama Large Millimeter Array (ALMA), which allows us to probe the molecular content of the host galaxy. The X-shooter spectrum shows a plethora of absorption features including fine-structure and metastable transitions of Fe, Ni, Si, C, and O. We present photometry ranging from 43 s to over 500 days after the burst. Results. We infer a host-galaxy metallicity of [Zn/H] = −1.11 ± 0.07, which, corrected for dust depletion, results in [X/H] = −0.94 ± 0.08. We do not detect molecular features in the ALMA data, but we derive limits on the molecular content of log(NCO/cm−2) < 15.7 and log(NHCO+/cm−-12, which are consistent with those that we obtain from the optical spectra, log(NH2/cm−2)< 15.2 and log(NCO/cm−2) < 14.5. Within the host galaxy, we detect three velocity systems through UV, optical and NIR absorption spectroscopy, all with levels that were excited by the GRB afterglow. We determine the distance from these systems to the GRB to be in the range between 0.7 and 1.0 kpc. The sight line to GRB 161023A shows nine independent intervening systems, most of them with multiple components. Conclusions. Although no molecular absorption was detected for GRB 161023A, we show that GRB millimetre spectroscopy is now feasible and is opening a new window on the study of molecular gas within star-forming galaxies at all redshifts. The most favoured lines of sight for this purpose will be those with high metallicity and dust

Towards an understanding of starch granule structure and hydrolysis

10.1016/S0924-2244(97)01090-XTrends in Food Science and Technology811375-382TFTE

Bioavailability of carbohydrate material stored in tropical fruit seeds

10.1016/0308-8146(95)00209-XFood Chemistry564405-414FOCH

Relationship between α-amylase degradation and physico-chemical properties of sweet potato starches

10.1016/S0308-8146(98)00024-7Food Chemistry652157-163FOCH

The effect of amylose-lipid complex formation on enzyme susceptibility of sago starch

10.1016/S0308-8146(97)00174-XFood Chemistry654417-425FOCH

The effect of retrogradation on enzyme susceptibility of sago starch

Carbohydrate Polymers32165-72CAPO