Searching for Majorana Neutrinos at a Same-Sign Muon Collider

Majorana properties of neutrinos have long been a focus in the pursuit of possible new physics beyond the standard model, which has motivated lots of dedicated theoretical and experimental studies. A future same-sign muon collider is an ideal platform to search for Majorana neutrinos through the Lepton Number Violation process. Specifically, this t-channel kind of process is less kinematically suppressed and has a good advantage in probing Majorana neutrinos at high mass regions up to 10 TeV. In this paper, we perform a detailed fast Monte Carlo simulation study through examining three different final states: 1) pure-leptonic state with electrons or muons, 2) semi-leptonic state, and 3) pure-hadronic state in the resolved or merged categories. Furthermore, we perform a full simulation study on the pure-leptonic final state to validate our fast simulation results.Comment: 15 pages, 8 figure

(5-Benzoyl-2-methyl-4-{[1-(pyridin-4-yl)-1H-1,2,3-triazol-4-yl]meth­oxy}-1-benzofuran-7-yl)(phen­yl)methanone

The crystal structure of the title compound, C31H22N4O4, features weak C—H⋯O inter­actions. The dihedral angle between the fused benzene and furan rings is 2.49 (15)°, while that between the triazole and pyridine rings is 10.23(18)°

Characterisation of volatile components of red and sparkling wines from a new wine grape cultivar 'Meili' (Vitis vinifera L.)

'Meili' (Vitis vinifera L.) is a new wine grape cultivar from China. Volatile profiles of red and sparkling wines made from 'Meili' grapes were analysed using stir bar sorptive extraction-gas chromatography-mass spectrometry in this study. Fiftyfive volatile compounds were quantified in both wines, and quantitative differences for most of the volatile compounds between 'Meili' wines were observed. 'Meili' sparkling wine had a greater content of esters, fatty acids and shikimic acid derivatives than 'Meili' red wine, although 'Meili' red wine had higher concentrations of alcohols, terpenoids and C13-norisoprenoids. On the basis of odour activity values, ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, isoamyl acetate, ethyl 2-methylpropanoate, ethyl 3-methylbutanoate, octanoic acid, isoamyl alcohol, 2-phenyl ethanol, linalool, β-damascenone and β-ionone were considered as important aroma compounds in 'Meili' wines. For these compounds, 'Meili' sparkling wine had higher content of ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate and isoamyl acetate than 'Meili' red wine, while 'Meili' red wine had higher levels of isoamyl alcohol, 2-phenylethanol, linalool, β-damascenone and β-ionone. The concentration differences of aroma compounds due to the differential vinification procedures suggested the differences in sensory characteristics of the two types of wines. In particular, 'Meili' red wine had more rose aroma than 'Meili' sparkling wine.