16,085 research outputs found
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 with light-cone QCD sum rules
In this article, we study the magnetic moment of the pentaquark state as diquark-diquark-antiquark () state in the
framework of the light-cone QCD sum rules approach. The numerical results
indicate the magnetic moment of the pentaquark state is about
.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)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
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