Form factors for principal chiral field model with Wess-Zumino-Novikov-Witten term

We construct the form factors of the trace of energy-momentum tensor for the massless model described by $SU(2)$ principal chiral field model with WZNW tern on level 1. We explain how this construction can be generalized to a class of integrable massless models including the flow from tricritical to critical Ising model.Comment: 9 pages, LATE

Methods applied to investigage the major UVCE that occured in the TOTAL refiner's Fluid Catalytic Cracking Unit at La Mède, France

International audienceOn monday November 9, 1992 at 5:20 a.m. a major U. V.C.E, occured in the Gas Plant of the TOTAL refinery's Fluid Catalytic Cracking unit at La Mede, France. The origin was a 25 cm2 break in the 8" by-pass of the absorber stripper column cooler; an amount of about 15 tons of LPG and light naphtha was released within 10 minutes, covering an area of 14000m2 including Gas Plant, cryogenic, propene and Merox units before being ignited on the FCC main furnace

A Model with Propagating Spinons beyond One Dimension

For the model of frustrated spin-1/2 Heisenberg magnet described in A. A. Nersesyan and A. M. Tsvelik, (Phys. Rev. B{\bf 67}, 024422 (2003)) we calculate correlation functions of staggered magnetization and dimerization. The model is formulated as a collection of antiferromagnetic chains weakly coupled by a frustrated exchange interaction. The calculation done for the case of four chains demonstrates that these functions do not vanish. Since the correlation functions in question factorize into a product of correlation functions of spinon creation and annihilation operators, this constitutes a proof that spinons in this model propagate in the direction perpendicular to the chains.Comment: revised version to appear in Phys. Rev B., 8 pages, a reference adde

New process for the production of permeate powders without spray dryer

An innovative process scheme for the production of dairy permeate powders was tested at the pilot scale. It includes: (i) overconcentration of the permeate concentrate from 60 to 80% w/w dry matter (DM) content; (ii) granulation of the overconcentrate with powder up to 88% DM; and (iii) drying of the granules up to 97% DM.The quality of the resulting powder was comparable to a standard powder produced using conventional technologies. Furthermore, considering energy required for water removal, the new process led to significant savings: they were estimated in the range of 10.7 to 23.5% and up to 32% when taking into account the whole production process or the drying step alone, respectively

A Non-Perturbative Approach to the Random-Bond Ising Model

We study the N -> 0 limit of the O(N) Gross-Neveu model in the framework of the massless form-factor approach. This model is related to the continuum limit of the Ising model with random bonds via the replica method. We discuss how this method may be useful in calculating correlation functions of physical operators. The identification of non-perturbative fixed points of the O(N) Gross-Neveu model is pursued by its mapping to a WZW model.Comment: 17 pages LaTeX, 1 PostScript figure included using psfig.st

The Hydration Structure at Yttria-Stabilized Cubic Zirconia (110)-Water Interface with Sub-Angstrom Resolution

The interfacial hydration structure of yttria-stabilized cubic zirconia (110) surface in contact with water was determined with ~0.5 Å resolution by high-resolution X-ray reflectivity measurement. The terminal layer shows a reduced electron density compared to the following substrate lattice layers, which indicates there are additional defects generated by metal depletion as well as intrinsic oxygen vacancies, both of which are apparently filled by water species. Above this top surface layer, two additional adsorbed layers are observed forming a characteristic interfacial hydration structure. The first adsorbed layer shows abnormally high density as pure water and likely includes metal species, whereas the second layer consists of pure water. The observed interfacial hydration structure seems responsible for local equilibration of the defective surface in water and eventually regulating the long-term degradation processes. The multitude of water interactions with the zirconia surface results in the complex but highly ordered interfacial structure constituting the reaction front.ope

Optical properties of perovskite alkaline earth titanates : a formulation

In this communication we suggest a formulation of the optical conductivity as a convolution of an energy resolved joint density of states and an energy-frequency labelled transition rate. Our final aim is to develop a scheme based on the augmented space recursion for random systems. In order to gain confidence in our formulation, we apply the formulation to three alkaline earth titanates CaTiO_3, SrTiO_3 and BaTiO_3 and compare our results with available data on optical properties of these systems.Comment: 19 pages, 9 figures, Submitted to Journal of Physics: Condensed Matte

Social disparities in food preparation behaviours: a DEDIPAC study

BACKGROUND: The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-economic indicator (education, occupation, income) with food preparation behaviours. METHODS: A total of 62,373 adults participating in the web-based NutriNet-Santé cohort study were included in our cross-sectional analyses. Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0-10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. Independent associations between socio-economic factors (education, income and occupation) and food preparation behaviours were assessed using analysis of covariance and logistic regression models stratified by sex. The models simultaneously included the three socio-economic indicators, adjusting for age, household composition and whether or not they were the main cook in the household. RESULTS: Participants with the lowest education, the lowest income group and female manual and office workers spent more time preparing food daily than participants with the highest education, those with the highest income and managerial staff (P < 0.0001). The lowest educated individuals were more likely to be non-cooks than those with the highest education level (Women: OR = 3.36 (1.69;6.69); Men: OR = 1.83 (1.07;3.16)) while female manual and office workers and the never-employed were less likely to be non-cooks (OR = 0.52 (0.28;0.97); OR = 0.30 (0.11;0.77)). Female manual and office workers had lower scores of preparation from scratch and were less likely to want to cook more frequently than managerial staff (P < 0.001 and P < 0.001). Women belonging to the lowest income group had a lower score of kitchen equipment (P < 0.0001) and were less likely to enjoy cooking meal daily (OR = 0.68 (0.45;0.86)) than those with the highest income. CONCLUSION: Lowest socio-economic groups, particularly women, spend more time preparing food than high socioeconomic groups. However, female manual and office workers used less raw or fresh ingredients to prepare meals than managerial staff. In the unfavourable context in France with reduced time spent preparing meals over last decades, our findings showed socioeconomic disparities in food preparation behaviours in women, whereas few differences were observed in men

Prevalence of impairments, disabilities, handicaps and quality of life in the general population: a review of recent literature

International audienc