Phase Space Geometry and Chaotic Attractors in Dissipative Nambu Mechanics

Following the Nambu mechanics framework we demonstrate that the non-dissipative part of the Lorenz system can be generated by the intersection of two quadratic surfaces that form a doublet under the group SL(2,R). All manifolds are classified into four dinstict classes; parabolic, elliptical, cylindrical and hyperbolic. The Lorenz attractor is localized by a specific infinite set of one parameter family of these surfaces. The different classes correspond to different physical systems. The Lorenz system is identified as a charged rigid body in a uniform magnetic field with external torque and this system is generalized to give new strange attractors.Comment: 22 pages, 13 figure

High Rate of Mobilization for blaCTX-Ms

The blaCTX-Ms have been mobilized to plasmids more frequently than other class A β-lactamases

Application of Chinese Jun-Cao technique for the production of Brazilian Ganoderma lucidum strains

Ganoderma lucidum is a medicinal mushroom traditionally used in China against a wide range of diseases such as cancer and also for its prevention. In this work, commercial Chinese strains G. lucidum were compared to wild Brazilian strains aiming to determine the cultivation potential through the use of Jun-Cao. Six formulations were tested and the strains presented good response to the applied method. In general, the mixture between the grass and wood was well suited for the basidiomycetes, contributing to the preparation of substrates that generated better results in Jun Cao

Collider aspects of flavour physics at high Q

This review presents flavour related issues in the production and decays of heavy states at LHC, both from the experimental side and from the theoretical side. We review top quark physics and discuss flavour aspects of several extensions of the Standard Model, such as supersymmetry, little Higgs model or models with extra dimensions. This includes discovery aspects as well as measurement of several properties of these heavy states. We also present public available computational tools related to this topic.Comment: Report of Working Group 1 of the CERN Workshop ``Flavour in the era of the LHC'', Geneva, Switzerland, November 2005 -- March 200

The Physics of Star Cluster Formation and Evolution

© 2020 Springer-Verlag. The final publication is available at Springer via https://doi.org/10.1007/s11214-020-00689-4.Star clusters form in dense, hierarchically collapsing gas clouds. Bulk kinetic energy is transformed to turbulence with stars forming from cores fed by filaments. In the most compact regions, stellar feedback is least effective in removing the gas and stars may form very efficiently. These are also the regions where, in high-mass clusters, ejecta from some kind of high-mass stars are effectively captured during the formation phase of some of the low mass stars and effectively channeled into the latter to form multiple populations. Star formation epochs in star clusters are generally set by gas flows that determine the abundance of gas in the cluster. We argue that there is likely only one star formation epoch after which clusters remain essentially clear of gas by cluster winds. Collisional dynamics is important in this phase leading to core collapse, expansion and eventual dispersion of every cluster. We review recent developments in the field with a focus on theoretical work.Peer reviewe

Regulatory aspects of bioactive dairy ingredients

Scientific research has identified potential health benefits of many food ingredients. These health-promoting (bioactive) food ingredients may be naturally present in a food, or may be added by manufacturers into foods that do not naturally contain such components. These bioactives have challenged traditional concepts of food fortification and consequently food regulations. Dairy foods and ingredients have significant potential as vehicles for the delivery of such bioactives and health-promoting physiological effects, if regulatory hurdles can be overcome. The regulatory landscape on the addition of bioactive ingredients (from dairy streams and non-dairy sources) into foods is rapidly evolving, and the industry will need to be aware of the potential regulatory challenges within the countries they wish to market their products

Regulatory issues and functional health claims for bioactive dairy compounds

Dairy foods and ingredients have a natural advantage over new/novel foods, from a regulatory viewpoint, because they are generally considered as “traditional” foods, that is, there is a long history of human consumption. However, the regulatory landscape on adding bioactive ingredients, whether from dairy streams or from non-dairy sources, into dairy foods is rapidly evolving, and the dairy industry will need to be aware of potential regulatory challenges, within the countries they wish to market their products