Flavor Symmetry and Vacuum Aligned Mass Textures

The mass matrix forms of quarks and leptons are discussed in theory with permutation flavor symmetry. The structure of scalar potential is analyzed in case that electroweak doublet Higgs fields have non-trivial flavor symmetry charges. We find that realistic forms of mass matrices are obtained dynamically in the vacuum of the theory, where some of Higgs bosons have vanishing expectation values which lead to vanishing elements in quark and lepton mass matrices. Mass textures are realized in the true vacuum and their positions are controlled by flavor symmetry. An interesting point is that, due to the flavor group structure, the up and down quark mass matrices are automatically made different in the vacuum, which lead to non-vanishing generation mixing. It is also discussed that flavor symmetry is needed to be broken in order not to have too light scalars. The lower bounds of Higgs masses are derived from the experimental data of flavor-changing rare processes such as the neutral K meson mixing.Comment: 30pages, 2figures, some discussions are added, one reference is adde

On the Origin of Possible Deviation from the Black Body Spectrum of the Cosmic Microwave Background Radiation

Possible deviation from the blackbody spectrum of the cosmic microwave background radiation at the Wien part is indicated by the rocket observation of Nagoya-Berkeley group. Here, the inverse Compton hypothesis is examined based upon the explosion scenario for galaxy formation. Allowed ranges of physical parameters for reproducing the observation are explored in relation to the isotropy of spectrum at the Rayleigh-Jeans part, the size of voids, and the X-ray background radiation

Lateral female strobili production in a Japanese red pine (Pinus densiflora Sieb. et Zucc.) clone by exogenous cytokinin application

Application of N6-benzylaminopurine(BAP) and gibberellin(GA3) to a grafted Japanese red pine(Pinus densiflora Sieb. et Zucc.) clone promoted flowering. BAP(250mg/l) was sprayed five times to the top of branches in July or September 1992. GA3(100 or 500mg/l) was applied five times to the whole plants by spray treatment during the above period, or GA3 solution of the same concentration was injected once into a small incision made in the main stem of clone trees at the beginning of July or the middle of September 1992. In May 1993, no apical female strobili were observed at the top of the new shoots in any treatment. However, lateral female and bisexual strobili were produced in the lower part of new shoots by BAP application in September, regardless of GA3 application. BAP applied in September without GA3 application was sufficient to produce lateral female and bisexual strobili. In such treatment, production of female and bisexual strobili was 47 and 25, and they occurred in 16 out of 68 new shoots, 11 out of 15 treated branches and 5 out of 5 treated trees. The average number of female and bisexual strobili per new shoot was 1.06. BAP treatment either in July or in September significantly decreased (p<0.005) the production of male strobili. These results indicate that BAP application induces the development of lateral female strobili in Japanese red pine when applied during the period of floral differentiation

Formation of the Bubbly Universe by Cumulative Explosions

The scale of structures of the universe which can be produced in the explosion scenario is investigated. Solving the equation of motion of an expanding shell produced by cosmic explosions based on the thin-shell approximation, it is shown that it is possible that bubbles of size about 40 Mpc are formed by successive explosions starting from the first-generation objects. However, the observed isotropy of the microwave background radiation limits the bubble size to less than about 30 Mpc in the simple explosion scenario

A patient with repeated syncopal attacks after using isosorbide dinitrate

The case of a patient with repeated attacks of collapse induced by sublingual isosorbide dinitrate is reported. The patient was an 81 year-old female who was admitted to Yura Hospital because of attacks of precordial pain. Several minutes after the sublingual administration of isosorbide dinitrate (10 mg) for an anginal attack, she developed a sensation of general weakness, and thereafter because unconscious. Arterial blood pressure fell and became unmeasurable. Electrocardiograms recorded during the syncopal attack showed sinus tachycardia and significant elevation of ST-segment in right precordial leads. In response to a drip infusion of noradrenaline, arterial blood pressure returned to normal with recovery of consciousness. Two similar syncopal attacks induced by sublingual isosorbide dinitrate occurred in the next three days. These attacks were not due to augmentation of the vagal reflex. Decrease of venous return probably was the primary etiological factor.</p

Elements and Physical Properties of Green Tea Decoction using Hakusan-Meisui Mineral Water

It has been said that when green tea is made using mineral water, the color is thicker than when made with tap water, and the smell and taste are of a higher quality. This study aimed i) to confirm whether there was a difference in the decoction elements by comparing green tea made with Hakusan-Meisui mineral water and purified water, and ii) to examine the preservation of the decoctions in terms of their quality retention effect. The study found that when green tea was made using Hakusan-Meisui, a larger amount of nutritional content and inorganic qualities were extracted from the exudate when compared with pure water. However, the quantity of vitamin C with Hakusan-Meisui was lower than that of purified water. In addition, the amounts of vitamin C in decoctions using both cold and hot water were also lower. The color and turbidity of green tea exudate made using Hakusan-Meisui by heating were higher than those of pure water, and the color was stronger. Though no changes were seen over time in pH, the number of bacteria or precipitation of either Hakusan-Meisui or pure water, the color, turbidity and oxidation-reduction potential showed an uptrend in the heated green tea decoction. In contrast to pure water, Hakusan-Meisui did not give off any rotten odor or astringency after being preserved for 5 days, and the effect of its quality maintenance was confirmed through a sensory evaluation of the decoction. The results of this study indicated that when green tea is made using Hakusan-Meisui, the color is stronger than when made with pure water, and the smell and taste are of a higher quality, as is generally said to be the case with mineral water