Matter wave soliton bouncer

Dynamics of a matter wave soliton bouncing on the reflecting surface (atomic mirror) under the effect of gravity has been studied by analytical and numerical means. The analytical description is based on the variational approach. Resonant oscillations of the soliton's center of mass and width, induced by appropriate modulation of the atomic scattering length and the slope of the linear potential are analyzed. In numerical experiments we observe the Fermi type acceleration of the soliton when the vertical position of the reflecting surface is periodically varied in time. Analytical predictions are compared with the results of numerical simulations of the Gross-Pitaevskii equation and qualitative agreement between them is found.Comment: 8 pages, 5 figure

Symmetries of SU(2) Skyrmion in Hamiltonian and Lagrangian approaches

We apply the Batalin-Fradkin-Tyutin (BFT) method to the SU(2) Skyrmion to study the full symmetry structure of the model at the first class Hamiltonian level. On the other hand, we also analyze the symmetry structure of the action having the WZ term, which corresponds to this Hamiltonian, in the framework of the Lagrangian approach. Furthermore, following the BFV formalism we derive the BRST invariant gauge fixed Lagrangian from the above extended action.Comment: 14 pages, final revised version, to appear in Mod. Phys. Lett.

Effect of domestic cooking methods on physicochemical, nutritional and sensory properties of different varieties of brown rice from Southern Thailand and Malaysia

Consumption of brown rice is increasing on account of higher nutritional components such as vitamins, minerals, fibres and antioxidants than white rice. However, the effect of domestic cooking methods on nutritional attributes of brown rice is not well-characterized. Hence, this study aimed to investigate the effect of cooking methods; pressure cooker (PC) and rice cooker (RC) on physicochemical, nutritional and sensory properties of brown rice from five different varieties: Sungyod (SY), Chiang (CH), and Lepnok (LP) of Thai and long grain LS1 and LS2 of Malaysian origin. Peak viscosity (PV) and final viscosity (FV) among uncooked samples were significantly different except for LS1 and LS2. Between cooking methods, protein content (8.17 – 10.14%) was significantly different (p < 0.05) except in SY, LS1 and LS2 varieties whereas fat (1.74 – 2.71%) and ash content (1.15 – 1.46%) showed significant difference (p < 0.05) only in LP and SY varieties. Loss of iron was significantly higher in RC method than PC method but zinc and thiamine was insignificant. The LS1 and LS2 cooked in PC was significantly softer (p < 0.05) than cooked in RC. Hardness of PC cooked rice was correlated with PV (r = –0.965), breakdown viscosity (r = –0.973), setback viscosity (r = –0.944) at p < 0.01 and pasting temperature (r = 0.89, p < 0.05) of uncooked brown rice flours. Overall, PC was found better over RC in terms of cooking time, textural properties, nutrients and sensory attributes

Magnetic moment of the pentaquark Θ+(1540)\Theta^+(1540) with light-cone QCD sum rules

In this article, we study the magnetic moment of the pentaquark state $\Theta^+(1540)$ as diquark-diquark-antiquark ($[ud][ud]\bar{s}$) state in the framework of the light-cone QCD sum rules approach. The numerical results indicate the magnetic moment of the pentaquark state $\Theta^+(1540)$ is about $\mu_{\Theta^+}=-(0.49\pm 0.06)\mu_N$.Comment: 10 pages, 1 figure. The main contents of this article is included in hep-ph/0503007, this article will not be submitted to a journal for publicatio

Generalized BFT Formalism of Electroweak Theory in the Unitary Gauge

We systematically embed the SU(2)$\times$U(1) Higgs model in the unitary gauge into a fully gauge-invariant theory by following the generalized BFT formalism. We also suggest a novel path to get a first-class Lagrangian directly from the original second-class one using the BFT fields.Comment: 14 pages, Latex, no figure