Effects of interaction on the diffusion of atomic matter waves in one-dimensional quasi-periodic potentials

We study the behaviour of an ultracold atomic gas of bosons in a bichromatic lattice, where the weaker lattice is used as a source of disorder. We numerically solve a discretized mean-field equation, which generalizes the one-dimensional Aubry-Andr\`e model for particles in a quasi-periodic potential by including the interaction between atoms. We compare the results for commensurate and incommensurate lattices. We investigate the role of the initial shape of the wavepacket as well as the interplay between two competing effects of the interaction, namely self-trapping and delocalization. Our calculations show that, if the condensate initially occupies a single lattice site, the dynamics of the interacting gas is dominated by self-trapping in a wide range of parameters, even for weak interaction. Conversely, if the diffusion starts from a Gaussian wavepacket, self-trapping is significantly suppressed and the destruction of localization by interaction is more easily observable

Localization in momentum space of ultracold atoms in incommensurate lattices

We characterize the disorder induced localization in momentum space for ultracold atoms in one-dimensional incommensurate lattices, according to the dual Aubry-Andr\'e model. For low disorder the system is localized in momentum space, and the momentum distribution exhibits time-periodic oscillations of the relative intensity of its components. The behavior of these oscillations is explained by means of a simple three-mode approximation. We predict their frequency and visibility by using typical parameters of feasible experiments. Above the transition the system diffuses in momentum space, and the oscillations vanish when averaged over different realizations, offering a clear signature of the transition

Authentication and geographical characterisation of Italian grape musts through glucose and fructose carbon isotopic ratios determined by LC IRM

The authenticity of grape musts is normally checked through the stable isotopic analysis of carbon (δ13C) after fermentation and distillation by following the official OIV MA AS-312-06 method. Unfortunately, it presents some issues that are difficult to over come. Grape must samples can only be analysed after they have been fermented to obtain ethanol. The process must be carried out under careful control of the fermentation to avoid the presence of unwanted by-products arising from a premature fermentation interruption. Moreover, if the musts have been preserved by the addition of sulphur dioxide (SO2 ), they must undergo an additional step to eliminate the SO2 , which would affect the fermentation. Once the product has been fermented, the ethanol must be separated using specific distillation columns (such as the Cadiot ones) making it possible to obtain ethanol free of isotopic fractionation with a minimum alcohol degree of 95% vol. In this study, the alternative use of a technique based on δ13C isotopic analysis of the major sugars of the grape must by liquid chromatography coupled with isotope ratio mass spectrometry (LC-IRMS) is provided. In LC–IRMS, analytes are separated on an LC system and consecutively oxidized in an online reactor to CO2 , which is required for the determination of compound-specific carbon isotopic ratios. This technique has been already used in the study of matrices such as wine [1], ethanol [1,2], glycerol [2], and honey [3] to detect fraudulent alterations of their natural composition such as the addition of exogenous sugars to the products. The LC-IRMS allows a single separation of the individual components of a sample and makes it possible to determine their δ13C values online, avoiding both the disadvantages of off-line methods and the disadvantages of methods requiring a derivatization step (such as GC-C-IRMS), causing the addition of extra carbons. In order to discriminate between musts from different areas of Italy, a preliminary dataset was considered; the δ13C isotopic ratios of glucose and fructose of around 100 authentic Italian must samples from 16 different sampling regions were analysed. In addition, the δ13C variability in authentic and fake must (added with increasing percentages of exogenous sugars) has been explored and tested to verify their validity as fraud detectors. The two analysed parameters, ranging from −29.8‰ to −21.9‰, are well correlated (R2 = 0.7802) and the northern Italian regions showed significantly more negative δ13C values for both sugars than the rest of the dataset (Figure 1). By using the LC-IRMS technique, the addition of exogenous sugars, such as fructose and glucose from C4 photosynthetic cycle plants, is easily detectable as it modifies the δ13C of the individual sugar

African peasants on the move: turmoil between global dynamics, migration and food insecurity

This issue presents some of the publications resulting from the research project “African societies facing global dynamics: Turbulences between external intervention, migration, and food insecurity” [Dynamics]1. The underlying idea was to investigate contemporary global dynamics faced by African societies, how they interact with internal processes of change and these societies’ responses to these pressures. The contributions address the key issues raised in the Dynamics research project in different ways. They focus on an analysis of migration (internal as well as international), agricultural transformation and food (in)security in different societies and locations. They also explore the links between them and their interrelations with global dynamics. The work was based on case studies conducted in Guinea-Bissau, São Tomé and Príncipe (STP), Cape Verde and Senegal. An additional contribution from Mozambique was also included as it addressed the central issues of the project. Although this research project in itself can only address a few aspects of this complex set of interactions and highlight some of the key issues at play in specific case studies, the project is part of a long-term investigation about the dynamics of change in African agrarian societies which contemplates a wider range of issues.info:eu-repo/semantics/publishedVersio

Subdiffusion of nonlinear waves in quasiperiodic potentials

We study the spatio-temporal evolution of wave packets in one-dimensional quasiperiodic lattices which localize linear waves. Nonlinearity (related to two-body interactions) has destructive effect on localization, as recently observed for interacting atomic condensates [Phys. Rev. Lett. 106, 230403 (2011)]. We extend the analysis of the characteristics of the subdiffusive dynamics to large temporal and spatial scales. Our results for the second moment $m_2$ consistently reveal an asymptotic $m_2 \sim t^{1/3}$ and intermediate $m_2 \sim t^{1/2}$ laws. At variance to purely random systems [Europhys. Lett. 91, 30001 (2010)] the fractal gap structure of the linear wave spectrum strongly favors intermediate self-trapping events. Our findings give a new dimension to the theory of wave packet spreading in localizing environments

Observation of subdiffusion of a disordered interacting system

We study the transport dynamics of matter-waves in the presence of disorder and nonlinearity. An atomic Bose-Einstein condensate that is localized in a quasiperiodic lattice in the absence of atom-atom interaction shows instead a slow expansion with a subdiffusive behavior when a controlled repulsive interaction is added. The measured features of the subdiffusion are compared to numerical simulations and a heuristic model. The observations confirm the nature of subdiffusion as interaction-assisted hopping between localized states and highlight a role of the spatial correlation of the disorder.Comment: 8 pages, to be published on Physical Review Letter

The Enzymatic Activity and Molecular Characterization of a Secreted Subtilisin-Like Protease in Microsporum gypseum and Trichophyton vanbreuseghemii

Background: Subtilisin -like proteases are the group of proteases including keratinases found in dermatophytes which de­graded keratin. Determination of the proteases activity of Trichophyton vanbreuseghemii isolates which were obtained from soil and clinical and soil isolates of Microsporum gypseum in Iran and characterization of their genome were aim of present study.Methods: Ezymatic activity was determined by use of chromogenic substrates. The genes, which coded subtilisin-like pro­teases in above-mentioned dermatophytes, was identified and amplified by using specific primers in PCR. Results: The highest yield of enzyme production was observed in only one isolate of T. vanbreuseghemii Ir-84 whereas low enzyme activity was observed in M. gypseum isolates. Homology study of obtained nucleotide as well as amino acid sequences indicated different rates of homology with other subtilisin-like proteases genes in other pathogenic dermato­phytes. Conclusion: Intra-strain differences were observed in production of serine proteinases and molecular characterization of genes encoding such enzymes could be of great interest for studies on pathogenicity and other purposes

Effect of juice turbidity on fermentative volatile compounds in white wines

'Chardonnay' (n = 4), 'Pinot gris' (n = 3) and 'Müller-Thurgau' juices (n = 3), each at 6 turbidity levels (15, 45, 86, 141, 215 and 350 NTU) obtained by adding increasing amounts of their own fine juice lees, were fermented using 'Montrachet Red Star' yeast. The main volatile compounds in free form which may have a sensory role were measured using GC-FID, with a DB-WAX column, after fixing onto Isolute ENV+ resin. Changes for around 40 volatile compounds and fermentation parameters are shown. Juice turbidity levels just below 100 NTU are the best compromise for obtaining adequate fruity notes and minimising languishing fermentation and off-flavours in white wine, if correct microbiology management at the winery is guaranteed, whereas slightly higher NTU levels could contribute to a slightly more complex aroma. However, variability due to juice turbidity in the range investigated is lower than variability due to yeast strain observed in a previous experiment. Thus the choice of yeast strain to direct white wine aroma must be overriding as compared to NTU levels.