Gravitational Form Factors of Vector Mesons in an AdS/QCD Model

We calculate gravitational form factors of vector mesons using a holographic model of QCD. These provide restrictions on the generalized parton distributions of vector mesons, via the sum rules connecting stress tensor form factors to GPDs. We concentrate on the traceless part of the stress tensor, which suffices to fix the momentum and angular momentum sum rules. The vector mesons appear noticeably more compact measured by the gravitational form factors than by the charge form factor.Comment: 6 pages, 1 figure, three typos corrected in v

Kapasitas Kelembagaan dalam Pemberdayaan Masyarakat Petani Penerima Sertifikat Tanah melalui Program Kredit Usaha Tani di Kabupaten Buton

Penelitian ini bertujuan untuk mendeskripsikan dan menguraikan kapasitas kelembagaan pemerintah daerah dalam memberdayakan masyarakat petani penerima sertipikat tanah melalui program Kredit Usaha Tani di Kecamatan Lasalimu Kabupaten Buton. Metode penelitian ini menggunakan deskriptif kualitatif. Data didapatkan melalui wawancara, observasi dan dokumentasi. Data dianalisis dengan menyiapkan data dan mengorganisir data, mereduksi data dan menyajikan data. Hasil penelitian menunjukkan kapasitas kelembagan dalam pemberdayaan masyarakat petani belum terorganisir dengan baik dan  belum terjalin kerjasama yang terintegrasi antara actor atau stakeholder yang terlibat. Kelembagaan terkait masih berjalan sendiri-sendiri dalam program pemberdayaan masyarakat tani. Sehingga masalah ketidakberdayaan masih melekat pada sebahagian petani. Diperlukan evaluasi kapasitas kelembagan dalam pemberdayaan masyarakat agar tidak terjadi egosektoral

Hadron structure from holographic QCD

The AdS/CFT correspondence relates a strongly coupled gauge theory in four dimensional space-time with a weakly coupled gravity theory in five dimensional space-time. This correspondence provides a way to access the strongly coupled regime of a gauge theory via a perturbative approach in its gravity dual theory. In this dissertation, the gravity dual of Quantum Chromodynamics (QCD) is discussed. The so-called bottom-up approach (AdS/QCD) successfully reproduces the low energy observables at 10-20% accuracy.;An AdS/QCD model with two flavors of quarks is considered, assuming isospin symmetry. Pions and rho mesons masses and decay constants are obtained. We calculate the stress tensor, or energy-momentum tensor, form factors. Mesons appear strikingly more compact measured by the gravitational form factor than by the electromagnetic form factor.;Extension of the model to three flavors of quarks, incorporating quarks with differing masses (including the strange quark), is also considered. Dynamical properties of mesons such as electromagnetic form factors, strangeness-changing form factors, and gravitational form factors are obtained from 3-point function calculations. The results agree well with experimental data (when available) and with calculations from other methods (when available).;Electromagnetic and gravitational form factors for baryons are calculated, in a scheme where the baryons are treated as independent particles in AdS space. The form factors were calculated both in the case of so called hard-wall and soft-wall model. The simplest fermion Lagrangian for the five dimensional curved space does not contribute to the F2 form factor unless one adds a Pauli term, which also contributes to the F1 form factor

Detection of Lard in Selected Food Model Systems Using Fourier Transform Infrared Spectroscopy

The determination of food authenticity and the detection of adulteration are major issues in the food industries, and are of concern among consumers.In some countries,the food manufacturers choose to blend vegetable oil with lard to reduce production cost because lard is the cheapest fat commonly available for food industries. Pork and lard are serious matters in view of some religions, biological complications and health risks associated with daily intake.Therefore,a rigorous method is urgently needed in order to detect the presence of lard in food.Fourier Transform Infrared (FTIR) spectroscopy has been widely used in many food authentication studies such as in coffee,extra virgin olive oil, jam, and fruit purees.It is a rapid analytical technique that measures the vibrations of bonds within their functional groups.In this study,rapid methods using FTIR techniques were developed to detect and quantify the level of lard adulteration in selected food model systems.In the first study, FTIR spectroscopy in combination with attenuated total reflectance(ATR) and Partial Least Square (PLS) regression was used to detect the presence of lard in chocolate formulation.A semi quantitative approach is proposed to measure the percent of lard in blends on the basis of spectral data at frequency region 4000-650cm-1.A high correlation of R2=0.9872 was obtained with a standard error (SE) of 1.305.In this second study, detection of lard in cake formulation was conducted. The lard was added to the shortening in the cake recipe at 0-100% level.FTIR spectra were recorded using ATR cell. A chemometric PLS regression was used to derive FTIR spectroscopic calibration model in regions of 1117-1097cm-1 and 990-950cm-1.For full cross validation, the R2 obtained was 0.9937 with standard error (SE) of 2.257.The result was compared to a test set validation; which gave slightly lower R2 value but better SE value(SE= 1.752).In the third study, the same FTIR technique was used to detect the presence of lard in biscuits.A linear plot (R2=0.9974) was obtained with SEC of 2.819 using calibration model,developed using region 3500-2900cm-1, 1780-1700cm-1, and 1500-800cm-1.The high correlation obtained indicated a good accuracy,reflecting a close relationship between actual and FTIR predicted value.From these studies, the potential of FTIR spectroscopy as a rapid analytical tool for the quantitative determination of lard in selected food model systems were demonstrated. The finding from this study will serve as a basis in developing a database for monitoring food authentication, especially for Halal authentication purposes

Satu Kajian Teori Tentang Penyejukan Air didalam Labu Sayung

A theoritical study of water in labu (earthem waterjug) shows that the temperature of water in labu is slightly lower than the ambient which is mainly due to evaporation from the wall's surface of labu. The temperature difference between the water temperature and the ambient depends on the rate of evaporation which 'en tum depends on ambient temperature and humidity. It also depends on thickness of the labu's wall and the type of clayfrom which it is made