Color-Kinematics Duality in Multi-Regge Kinematics and Dimensional Reduction

In this note we study the applicability of the color-kinematics duality to the scattering of two distinguishable scalar matter particles with gluon emission in QCD, or graviton emission in Einstein gravity. Previous analysis suggested that direct use of the Bern-Carrasco-Johansson double-copy prescription to matter amplitudes does not reproduce the gravitational amplitude in multi-Regge kinematics. This situation, however, can be avoided by extensions to the gauge theory, while maintaning the same Regge limit. Here we present two examples of these extensions: the introduction of a scalar contact interaction and the relaxation of the distinguishability of the scalars. In both cases new diagrams allow for a full reconstruction of the correct Regge limit on the gravitational side. Both modifications correspond to theories obtained by dimensional reduction from higher-dimensional gauge theories.Comment: 16 pages, 1 figure; v2 minor changes, typos corrected. It matches the version published in JHE

Color-kinematics duality and dimensional reduction for graviton emission in Regge limit

In this talk we review the work in [1,2,3] where we have studied the applicability of the color-kinematics duality to the scattering of two distinguishable scalar matter particles with one gluon emission in QCD, or one graviton emission in Einstein gravity. We have shown that the duality works well in the Regge limit under two different extensions of the gauge theory: the introduction of a new scalar contact interaction and the relaxation of the distinguishability of the scalars. Both modifications correspond to theories obtained by dimensional reduction from higher-dimensional pure gauge theories.Comment: 10 pages, no figures. Presented by Agustin Sabio Vera at the Low x workshop, May 30 - June 4 2013, Rehovot and Eilat, Israe

Hydrocarbonization. Does It Worth to Be Called a Pretreatment?

In this work, we aim to evaluate the potential of hydrothermal carbonization (also known as wet pyrolysis) as a pretreatment, by evaluating the changes induced in the raw material (cellulose) under varying experimental conditions. Hydrocarbonization processes were performed under different temperature, time and biomass/water ratios following a response surface methodology. The hydrochars obtained were characterized in terms of proximate analysis, behavior towards pyrolysis and combustion, heating value and surface textural and chemical features. The presence of typical hydrocarbonization reactions (dehydration, hydrolysis, decarboxylation, decarbonylation, recondensation, etc.) was only possible if a limit temperature (200°C) was used. Under these conditions, proximate analyses changed, the surface chemistry was modified, and the formation of a second lignite-type solid fraction was observed

Hydrothermal Carbonization: Modeling, Final Properties Design and Applications: A Review

Active research on biomass hydrothermal carbonization (HTC) continues to demonstrate its advantages over other thermochemical processes, in particular the interesting benefits that are associated with carbonaceous solid products, called hydrochar (HC). The areas of applications of HC range from biofuel to doped porous material for adsorption, energy storage, and catalysis. At the same time, intensive research has been aimed at better elucidating the process mechanisms and kinetics, and how the experimental variables (temperature, time, biomass load, feedstock composition, as well as their interactions) affect the distribution between phases and their composition. This review provides an analysis of the state of the art on HTC, mainly with regard to the effect of variables on the process, the associated kinetics, and the characteristics of the solid phase (HC), as well as some of the more studied applications so far. The focus is on research made over the last five years on these topics. © 2018 by the authors. Licensee MDPI, Basel, Switzerland

A Model for Sensory Analysis of Foods and Beverages: Bounded Rationality, Atributes and Perceptions in Coffee and Meat

This research is based on the behavior and perception regarding one food and one beverage. According to the Institute of Food Science and Technology (IFT), sensory analysis is a discipline used to measure, analyze, and interpret the reactions produced by the attributes of foods and ingredients. It is the result from the perception based on smell, taste, touch and hearing, which are related to color, shape, size, visual texture and odor of foods. Psychologists refer to sensory perception as a process with three phases: reception stimulation, perception and information processing (Chen, 2014). Our "machine" of sensory analysis is structure by our sensory systems: olfactory, gustatory, tactile, auditory and visual. These systems measure the attributes of foods based on their sensory properties (Anzaldua-Morales, 1994). According to the Associação Brasileira de Normas Técnicas (Abnt), odor is a sensory olfactory organ stimulated when certain volatile substances are inhaled (Abnt, 1993). This evaluation begins with a short introduction to the bottom of the food studies by oral processing followed by a detailed discussion of some important principles that underpin the food and sensory perception (Chen, 2009 & Foster, et al., 2012). Food possesses characteristic that are recognized by previous experience of the consumer when they are eaten or prepared; mainly associated to food texture (Huy, 1992). There is a need for an effort to review some important developments and achievements in this field. Many previous studies have explored and selected aspects of the choice of foods from a wide variety of disciplines and perspectives (Booth, 1994). Pioneering work of Lewin (1951) proposed that several specific reference frameworks are involved in choice of foods: taste, health, social status and cost. Later investigations have examined these and other values, with a focus on cognitive and motivational factors involved in choosing food (Rappoport et al., 1993). Surveys of eating habits presented several models of prominent factors, influences and eating patterns to develop a comprehensive picture of the food choice process (Parraga, 1990). A constructionist approach allows a rich expression of how people get involved in the food choice process, through the incorporation of meanings and understandings that they create in their negotiations of choice, including elicitation of the reach and strength of the factors affecting the choice of food (Berger & Luckman, 1966). To develop this research the questionnaire was based on Furst, et. al. model proposed in 1996 (Furst, et al., 1996). A documentary research and some interviews with specialists help to identify the main sensory attributes of coffee and meat. According to Furst et al. (1996) a basic and universal factor that provides the foundation for food choices is the life course, which includes influences from past personal and historical experiences, the current participation in trends and transitions and anticipations of future events. Life course provides guidance for food choices through past, present and future roles and experiences. Thus, it is the underlying source that many factors shape the choice of food. By in-depth interview with 20 consumers of coffee and 20 consumers of meat some improvements in the previous Furst et. al. model were proposed. The methodology was an research conducted in the Marketing Lab. Using different levels of sensory attributes both consumers of coffee and meat were separated in two groups of 8 consumers and interviewed based on focus group and individually. Results identify some differences and similarities between coffee and meat consumer behavior. The findings suggest that sensory analysis helps to explain some aspects of bounded rationality in food consumption, evaluation and perception and could improve the previous Furst et. al. model

Hydrothermal carbonization: modeling, final properties design and applications: a review

La investigación activa sobre la carbonización hidrotermal de la biomasa (HTC) sigue demostrando sus ventajas sobre otros procesos termoquímicos, en particular los interesantes beneficios que se asocian a los productos sólidos carbonosos, llamados hidrocarburos (HC). Las esferas de aplicación del HC van desde el biocombustible hasta el material poroso dopado para la adsorción, el almacenamiento de energía y la catálisis. Al mismo tiempo, se han realizado intensas investigaciones para dilucidar mejor los mecanismos y la cinética del proceso, y la forma en que las variables experimentales (temperatura, tiempo, carga de biomasa, composición de la materia prima, así como sus interacciones) afectan a la distribución entre las fases y a su composición. En este examen se analiza el estado de la técnica en materia de HTC, principalmente en lo que respecta al efecto de las variables en el proceso, la cinética asociada y las características de la fase sólida (HC), así como algunas de las aplicaciones más estudiadas hasta ahora. El foco de atención se centra en las investigaciones realizadas en los últimos cinco años sobre estos temas.Active research on biomass hydrothermal carbonization (HTC) continues to demonstrate its advantages over other thermochemical processes, in particular the interesting benefits that are associated with carbonaceous solid products, called hydrochar (HC). The areas of applications of HC range from biofuel to doped porous material for adsorption, energy storage, and catalysis. At the same time, intensive research has been aimed at better elucidating the process mechanisms and kinetics, and how the experimental variables (temperature, time, biomass load, feedstock composition, as well as their interactions) affect the distribution between phases and their composition. This review provides an analysis of the state of the art on HTC, mainly with regard to the effect of variables on the process, the associated kinetics, and the characteristics of the solid phase (HC), as well as some of the more studied applications so far. The focus is on research made over the last five years on these topics.• Junta de Extremadura. Proyecto GR15034 • Ministerio de Economía y Competitividad. Proyectos CTM2014-55998-R (I+D+i), CTM2016-75937-R • USDA-Agricultural Research Service National Program 212peerReviewe

Valorización como adsorbente del carbón activado procedente de la Central Nuclear de Almaraz

El presente trabajo se enmarca dentro de las líneas de investigación que se desarrollan en el grupo de investigación GAIRBER (Grupo de Aprovechamiento Integral de Residuos Biomásicos y Energías Renovables) de la Universidad de Extremadura (UEX). El inicio de este trabajo surge a raíz del convenio que tiene la Central Nuclear deAlmaraz (CNA) con la UEX, centrado en el aprovechamiento del carbón activado (CA) residual, el cual ha sido diseñado para su empleo en los filtros de retención de materiales radiactivos, fundamentalmente en la forma de 131I. A pesar de que no se haya requerido su uso, al no haber sido expuesto a gases radiactivos, dicho carbón debe ser reemplazado periódicamente, debido a la modificación de sus características texturales y/o superficiales por el envejecimiento. En este sentido, el grupo de investigación está estudiando múltiples opciones para su aprovechamiento. Entre ellas, se contempla su aplicación como adsorbente. En este estudio, se ha utilizado el CA de la central sin tratar y tratado, tanto mediante un ciclo de lavado, como por oxidación del mismo, con el objeto de disponer de adsorbentes que presenten diferencias superficiales, las cuales condicionarán la eficacia de su posterior aplicación. En los mencionados carbones se ha llevado a cabo la adsorción de un tinte, Azul de Metileno.Los autores agradecen a la Central Nuclear de Almaraz-Trillo permitir este tipo de investigació

Diseño de Experimentación en Química Inorgánica sostenible

Se plantea al alumnado el análisis de la huella de carbono que tiene, en la actualidad, la asignatura práctica Experimentación en Química Inorgánica, con el objetivo de que busquen las posibilidades de sustitución y/o reducción de reactivos tóxicos y peligrosos en las prácticas de laboratorio que se imparten. Previamente, en base a dicho análisis, la red ha redactado las directrices que guiarán al alumno en sus búsquedas en bases de datos y su proposición de sustitución razonada de reactivos. Cada grupo de alumnos que trabaja en un proyecto particular de “Síntesis y caracterización de sustancias inorgánicas”, redacta un protocolo de actuación para eliminar/reducir el uso de reactivos peligrosos/contaminantes en su proyecto. Como colofón, se redacta un protocolo global para hacer más sostenible el proceso de enseñanza/aprendizaje de esta asignatura práctica. Además de trabajar el contenido específico de la asignatura, con esta metodología de aprendizaje, se pretende aumentar la capacidad del alumnado del Grado en Química para ser autónomo a la hora de proponer actuaciones fundamentadas que conduzcan a preservar el medio ambiente en su futuro ejercicio de la profesión de graduado en química

Graviton emission in Einstein-Hilbert gravity

The five-point amplitude for the scattering of two distinct scalars with the emission of one graviton in the final state is calculated in exact kinematics for Einstein-Hilbert gravity. The result, which satisfies the Steinmann relations, is expressed in Sudakov variables, finding that it corresponds to the sum of two gauge invariant contributions written in terms of a new two scalar - two graviton effective vertex. A similar calculation is carried out in Quantum Chromodynamics (QCD) for the scattering of two distinct quarks with one extra gluon in the final state. The effective vertices which appear in both cases are then evaluated in the multi-Regge limit reproducing the well-known result obtained by Lipatov where the Einstein-Hilbert graviton emission vertex can be written as the product of two QCD gluon emission vertices, up to corrections to preserve the Steinmann relations.Comment: 28 pages, LaTeX, feynmf. v2: typos corrected, reference added. Final version to appear in Journal of High Energy Physic