A numerical method for the computation of faber polynomials for starlike domains

We describe a simple numerical process (based on the Theodorsen method for conformal mapping ) for computing approximations to Faber polynomials for starlike domains

The Mass-to-Light Ratio of Binary Galaxies

We report on the mass-to-light ratio determination based on a newly selected binary galaxy sample, which includes a large number of pairs whose separations exceed a few hundred kpc. The probability distributions of the projected separation and the velocity difference have been calculated considering the contamination of optical pairs, and the mass-to-light ratio has been determined based on the maximum likelihood method. The best estimate of $M/L$ in the B band for 57 pairs is found to be 28 $\sim$ 36 depending on the orbital parameters and the distribution of optical pairs (solar unit, $H_0=50$ km s$^{-1}$ Mpc$^{-1}$). The best estimate of $M/L$ for 30 pure spiral pairs is found to be 12 $\sim$ 16. These results are relatively smaller than those obtained in previous studies, but consistent with each other within the errors. Although the number of pairs with large separation is significantly increased compared to previous samples, $M/L$ does not show any tendency of increase, but found to be almost independent of the separation of pairs beyond 100 kpc. The constancy of $M/L$ beyond 100 kpc may indicate that the typical halo size of spiral galaxies is less than $\sim 100$ kpc.Comment: 18 pages + 8 figures, to appear in ApJ Vol. 516 (May 10

Experimental Determination of Thermal Entanglement in Spin Clusters using Magnetic Susceptibility Measurements

The present work reports an experimental observation of thermal entanglement in a clusterized spin chain formed in the compound Na$_2$Cu$_5$Si$_4$O$_{14}$. The presence of entanglement was investigated through two measured quantities, an Entanglement Witness and the Entanglement of Formation, both derived from the magnetic susceptibility. It was found that pairwise entanglement exists below $\sim 200$ K. Tripartite entanglement was also observed below $\sim 240$ K. A theoretical study of entanglement evolution as a function of applied field and temperature is also presented.Comment: Submited to Phys. Rev.

On the choice of parameters in solar structure inversion

The observed solar p-mode frequencies provide a powerful diagnostic of the internal structure of the Sun and permit us to test in considerable detail the physics used in the theory of stellar structure. Amongst the most commonly used techniques for inverting such helioseismic data are two implementations of the optimally localized averages (OLA) method, namely the Subtractive Optimally Localized Averages (SOLA) and Multiplicative Optimally Localized Averages (MOLA). Both are controlled by a number of parameters, the proper choice of which is very important for a reliable inference of the solar internal structure. Here we make a detailed analysis of the influence of each parameter on the solution and indicate how to arrive at an optimal set of parameters for a given data set.Comment: 14 pages, 15 figures. Accepted for publication on MNRA

Teor de açúcar da água residuária do processamento do café.

A fermentação dos açúcares contidos na mucilagem da água residuária do café (ARC) possibilita obter álcool. Para se obter bom rendimento de álcool é necessário ajustar o teor de açúcar da ARC para 16° Brix. O trabalho teve como objetivo quantificar os teores de açúcar da ARC, após sucessivas reciclagens no processo de desmucilamento. Colocou-se água de torneira em amostras de café cereja descascado, das variedades Bourbon Vermelho e Bourbon Amarelo, e a mucilagem foi extraída, girando-se um bastão de vidro, por 3 minutos. Foram feitas até seis extrações, em seqüência, reciclando-se a ARC obtida. Os teores de açúcar da ARC aumentaram linearmente com o aumento do número de extrações realizadas. O teor de açúcar da ARC elevou-se de 3,1 para 9,3° Brix, após cinco extrações, e de 2,6 para 10,3° Brix, após seis extrações da mucilagem do cereja descascado, das variedades Bourbon Vermelho e Bourbon Amarelo, respectivamente