Vibronic spectroscopy of an artificial molecule

With advanced fabrication techniques it is possible to make nanoscale electronic structures that have discrete energy levels. Such structures are called artificial atoms because of analogy with true atoms. Examples of such atoms are quantum dots in semiconductor heterostructures and Josephson-junction qubits. It is also possible to have artificial atoms interacting with each other. This is an artificial molecule in the sense that the electronic states are analogous to the ones in a molecule. In this letter we present a different type of artificial molecule that, in addition to electronic states, also includes the analog of nuclear vibrations in a diatomic molecule. Some of the earlier experiments could be interpreted using this analogy, including qubits coupled to oscillators and qubits driven by an intense field. In our case the electronic states of the molecule are represented by a Josephson-junction qubit, and the nuclear separation corresponds to the magnetic flux in a loop containing the qubit and an LC oscillator. We probe the vibronic transitions, where both the electronic and vibrational states change simultaneously, and find that they are analogous to true molecules. The vibronic transitions could be used for sideband cooling of the oscillator, and we see damping up to sidebands of order 10.Comment: 5 pages, 4 figure

Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals

Salt in the human diet is a major risk factor for hypertension and many countries have set targets to reduce salt consumption. Technological solutions are being sought to lower the salt content of processed foods without altering their taste. In this study, the approach was to deliver salt solutions in pulses of different concentrations to determine whether a pulsed delivery profile affected sensory perception of salt. Nine different salt profiles were delivered by a Dynataste device and a trained panel assessed their saltiness using time–intensity and single-score sensory techniques. The profile duration (15 s) was designed to match eating conditions and the effects of intensity and duration of the pulses on sensory perception were investigated. Sensory results from the profiles delivered in either water or in a bouillon base were not statistically different. Maximum perceived salt intensities and the area under the time– intensity curves correlated well with the overall perceived saltiness intensity despite the stimulus being delivered as several pulses. The overall saltiness scores for profiles delivering the same overall amount of sodium were statistically not different from one another suggesting that, in this system, pulsed delivery did not enhance salt perception but the overall amount of salt delivered in each profile did affect sensory perception

Motional Averaging in a Superconducting Qubit

Superconducting circuits with Josephson junctions are promising candidates for developing future quantum technologies. Of particular interest is to use these circuits to study effects that typically occur in complex condensed-matter systems. Here, we employ a superconducting quantum bit (qubit),a transmon, to carry out an analog simulation of motional averaging, a phenomenon initially observed in nuclear magnetic resonance (NMR) spectroscopy. To realize this effect, the flux bias of the transmon is modulated by a controllable pseudo-random telegraph noise, resulting in stochastic jumping of the energy separation between two discrete values. When the jumping is faster than a dynamical threshold set by the frequency displacement of the levels, the two separated spectral lines merge into a single narrow-width, motional-averaged line. With sinusoidal modulation a complex pattern of additional sidebands is observed. We demonstrate experimentally that the modulated system remains quantum coherent, with modified transition frequencies, Rabi couplings, and dephasing rates. These results represent the first steps towards more advanced quantum simulations using artificial atoms.Comment: Main text (5 pages and 4 figures) and Supplementary Information (11 pages and 5 figures

Can information affect sensory perceptions? Evidence from a survey on Italian organic food consumers

This paper aims to investigate the influence of information on consumers’ preferences and sensory perceptions of organic food using a sample of 301 Italian organic food consumers. Consumers stated their preferences for “core organic” attributes, labels and information on food products and performed blind and informed tests on strawberry yoghurts and cookies. Data were analysed using descriptive analysis, Mann-Whitney U tests and Wilcoxon signed-rank test. Results revealed that consumers appreciate “core organic” attributes, like artisanal production and variability of sensory attributes. Comparing blind and informed tests, results showed that information affects the overall liking of products and consumers’ perception of product-specific sensory attributes. However, the influence of information on sensory perceptions depends on the product category, sensory attributes and the type of information provided

Does corporate reputation matter? Role of social media in consumer intention to purchase innovative food product

The exponential growth of the corporate reputation in food industry has resulted in innovations in every link of its supply chain. There have been studies that have characterized innovation in various industries from the perspective of technology, but far fewer in the area of corporate reputation, consumer perception, and intention towards innovations in food products. This research analyses the innovations in the food industry from the perspective of the consumer and provides a conceptual framework of food innovation stages. The study also investigates the relationship between corporate reputation and intention towards food innovation along with the other components of TPB model with an extension of social media engagement. The results from India and US samples confirm that social media engagement have a significant role to play in creating intention to purchase innovative food products. The study compares the US and Indian samples and identifies differences in subjective norms and perceived behavioural control