Physical and chemical differentiation of the luminous star-forming region W49A - Results from the JCMT Spectral Legacy Survey

The massive and luminous star-forming region W49A is a well known Galactic candidate to probe the physical conditions and chemistry similar to those expected in external starburst galaxies. We aim to probe the physical and chemical structure of W49A on a spatial scale of ~0.8 pc based on the JCMT Spectral Legacy Survey, which covers the frequency range between 330 and 373 GHz. The wide 2x2 arcminutes field and the high spectral resolution of the HARP instrument on JCMT provides information on the spatial structure and kinematics of the cloud. For species where multiple transitions are available, we estimate excitation temperatures and column densities. We detected 255 transitions corresponding to 60 species in the 330-373 GHz range at the center position of W49A. Excitation conditions can be probed for 16 molecules. The chemical composition suggests the importance of shock-, PDR-, and hot core chemistry. Many molecular lines show a significant spatial extent across the maps including high density tracers (e.g. HCN, HNC, CS, HCO+) and tracers of UV-irradiation (e.g. CN and C2H). Large variations are seen between the sub-regions with mostly blue-shifted emission toward the Eastern tail, mostly red-shifted emission toward the Northern clump, and emission peaking around the expected source velocity toward the South-west clump. A comparison of column density ratios of characteristic species observed toward W49A to Galactic PDRs suggests that while the chemistry toward the W49A center is driven by a combination of UV-irradiation and shocks, UV-irradiation dominates for the Northern Clump, Eastern tail, and South-west clump regions. A comparison to a starburst galaxy and an AGN suggests similar C2H, CN, and H2CO abundances (with respect to the dense gas tracer 34CS) between the ~0.8 pc scale probed for W49A and the >1 kpc regions in external galaxies with global star-formation.Comment: Proposed for acceptance in A&A, abstract abridge

An Investigation of the Kinetics and Equilibrium Chemistry of Cold-Brew Coffee: Caffeine and Chlorogenic Acid Concentrations as a Function of Roasting Temperature and Grind Size

Abstract: Recently, both small and large commercial coffee brewers have begun offering cold-brew coffee drinks to customers with the claims that these cold-water extracts contain fewer bitter acids due to brewing conditions (Toddy website, 2016) while still retaining the flavor profile. Dunkin Donuts’ website suggests that the cold-water and long brewing times allow the coffee to reach “... its purest form.” With very little research existent on the chemistry of cold brew coffee consumers are left to the marketing strategies of Starbucks and other companies regarding the contents of cold-brew coffee. This research analyzes the caffeine and chlorogenic acid (3-CGA) content of cold-brew coffee as a function of brewing time, grind size, and roasting temperature of coffee beans sourced from the Kona region of Hawaii using high pressure liquid chromatography (HPLC). Coarse and medium grinds of both dark and medium roasts were analyzed by mixing 350mL of filtered water with 35g of coffee grinds under constant stirring at 20°C. Sampling was performed every 15 minutes for the first hour, then every 30 minutes for the next ten to twelve hours, with a final sample being drawn at 24hours. Equilibrium concentrations for both 3-CGA and caffeine were reached following 600 minutes. The caffeine concentrations ranged from 935mg/L to 1475mg/L. Variation was seen as a function of roasting temperature, and less so grind size. The 3-CGA concentrations were found to range from 345mg/L to 547mg/L. In both cases, the medium roast coarse grind coffee produced the highest concentrations of caffeine and 3-CGA while dark roast coarse grind produced the lowest concentrations of caffeine and 3-CGA. Hot brew experiments agreed well with caffeine and 3-CGA extraction concentrations in both dark roast coffees, showing very similar final concentrations. The medium roast coffees showed deviation from the hot brew coffees with respect to caffeine, indicating the need for additional experimentation to determine the role of water temperature in the availability of caffeine during extraction

Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction.

The role of roasting in cold brew coffee chemistry is poorly understood. The brewing temperature influences extraction processes and may have varying effects across the roast spectrum. To understand the relationship between brew temperature and roast temperature, hot and cold brew coffees were prepared from Arabica Columbian coffee beans roasted to light, medium, and dark levels. Chemical and physical parameters were measured to investigate the relationships among degree of roast, water temperature, and key characteristics of resulting coffees. Cold brew coffees showed differential extraction marked by decreased acidity, lower concentration of browned compounds, and fewer TDS indicating that cold water brewing extracts some compounds less effectively than hot water brewing. Compounds in coffee did exhibit sensitivity to degree of roast, with darker roasts resulting in decreased concentrations for both hot and cold brew coffees. Total antioxidant capacity (TAC) was only sensitive to degree of roast in cold brew coffees, while hot brew coffees had a constant TAC for all three roast levels. This indicates that the solid bean matrix and its chemical constituents interact with cold water differently than with hot water. Surface wetting, pore dynamics, and solubility all contribute to the extraction potential during brewing and are all functions of water temperature

Controlling the exchange interaction using the spin-flip transition of antiferromagnetic spins in Ni81_{81}Fe19_{19} / α\alpha-Fe2_2O3_3

We report studies of exchange bias and coercivity in ferromagnetic Ni$_{81}$Fe$_{19}$ layers coupled to antiferromagnetic (AF) (0001), (11$\bar{2}$0), and (11$\bar{0}$2) $\alpha$-Fe$_2$O$_3$ layers. We show that AF spin configurations which permit spin-flop coupling give rise to a strong uniaxial anisotropy and hence a large coercivity, and that by annealing in magnetic fields parallel to specific directions in the AF we can control either coercivity or exchange bias. In particular, we show for the first time that a reversible temperature-induced spin reorientation in the AF can be used to control the exchange interaction.Comment: 15 pages, 5 figures, submitted to Phys. Rev. Let

Resonant Neutrino Spin-Flavor Precession and Supernova Nucleosynthesis and Dynamics

We discuss the effects of resonant spin-flavor precession (RSFP) of Majorana neutrinos on heavy element nucleosynthesis in neutrino-heated supernova ejecta and the dynamics of supernovae. In assessing the effects of RSFP, we explicitly include matter-enhanced (MSW) resonant neutrino flavor conversion effects where appropriate. We point out that for plausible ranges of neutrino magnetic moments and proto-neutron star magnetic fields, spin-flavor conversion of $\nu_\tau$ (or $\nu_\mu$) with a cosmologically significant mass (1--100 eV) into a light $\bar \nu_e$ could lead to an enhanced neutron excess in neutrino-heated supernova ejecta. This could be beneficial for models of $r$-process nucleosynthesis associated with late-time neutrino-heated ejecta from supernovae. Similar spin-flavor conversion of neutrinos at earlier epochs could lead to an increased shock reheating rate and, concomitantly, a larger supernova explosion energy. We show, however, that such increased neutrino heating likely will be accompanied by an enhanced neutron excess which could exacerbate the problem of the overproduction of the neutron number $N = 50$ nuclei in the supernova ejecta from this stage. In all of these scenarios, the average $\bar\nu_e$ energy will be increased over those predicted by supernova models with no neutrino mixings. This may allow the SN1987a data to constrain RSFP-based schemes.Comment: Latex file, 33 pages including 11 figures, uses psfig.sty, minor changes about wording and clarification of the text, to be published in Phys. Rev.

International study of heavy drinking: attitudes and sociodemographic factors in university students.

The authors studied the prevalence of heavy drinking among students in 21 developed and developing countries using an anonymous survey of 7,846 male and 9,892 female students aged 17 to 30 years. There were wide variations in the prevalence of drinking among countries, and the highest rates of heavy drinking (defined as 5 or more drinks for men and 4 or more drinks for women on at least 1 occasion over the past 2 weeks) were reported in Belgium, Colombia, Ireland, and Poland (men), and Ireland and England (women). Heavy drinking was associated with living away from home, having a wealthier family background, and having well-educated parents. Beliefs about the dangers to health of excessive consumption were negatively related to heavy drinking. Heavy drinking is a concern among students in several countries and is associated with greater affluence. Challenging beliefs concerning health risks is a crucial aspect of prevention in this population

Barnyard grasses were processed with rice around 10000 years ago

Rice (Oryza sativa) is regarded as the only grass that was selected for cultivation and eventual domestication in the Yangtze basin of China. Although both macro-fossils and micro-fossils of rice have been recovered from the Early Neolithic site of Shangshan, dating to more than 10,000 years before present (BP), we report evidence of phytolith and starch microfossils taken from stone tools, both for grinding and cutting, and cultural layers, that indicating barnyard grass (Echinochloa spp.) was a major subsistence resource, alongside smaller quantities of acorn starches (Lithocarpus/Quercus sensu lato) and water chestnuts (Trapa). This evidence suggests that early managed wetland environments were initially harvested for multiple grain species including barnyard grasses as well as rice, and indicate that the emergence of rice as the favoured cultivated grass and ultimately the key domesticate of the Yangtze basin was a protracted process