Theoretical Study on Rotational Bands and Shape Coexistence of 183,185,187^{183,185,187}{Tl} in the Particle Triaxial-Rotor Model

By taking the particle triaxial-rotor model with variable moment of inertia, we investigate the energy spectra, the deformations and the single particle configurations of the nuclei $^{183,185,187}$Tl systemically. The calculated energy spectra agree with experimental data quite well. The obtained results indicate that the aligned bands observed in $^{183,185,187}$Tl originate from the $[530]{{1/2}}^{-}$, $[532]{{3/2}}^{-}$, $[660]{{1/2}}^{+}$ proton configuration coupled to a prolate deformed core, respectively. Whereas, the negative parity bands built upon the ${{9/2}}^{-}$ isomeric states in $^{183,185,187}$Tl are formed by a proton with the $[505]{{9/2}}^{-}$ configuration coupled to a core with triaxial oblate deformation, and the positive parity band on the ${{13/2}}^{+}$ isomeric state in $^{187}$Tl is generated by a proton with configuration $[606]{{13/2}}^{+}$ coupled to a triaxial oblate core.Comment: 16 pages, 5 figures. To appear in Physical Review

Constructing the Equation of State of QCD in a functional QCD based scheme

We construct the equation of state (EoS) of QCD based on the finite chemical potential information from the functional QCD approaches, with the assistance of the lattice QCD EoS. The obtained EoS is consistent with the up-to-date estimations of the QCD phase diagram, including a phase transition temperature at zero chemical potential of $T=155$ MeV, the curvature of the transition line $\kappa=0.016$ and also a critical end point at $(T,\mu_B)=(118, 600)$ MeV. In specific, the phase diagram mapping is achieved by incorporating the order parameters into the EoS, namely the dynamical quark mass for the chiral phase transition together with the Polyakov loop parameter for the deconfinement phase transition. We also implement the EoS in hydrodynamic simulations to compute the particle yields, ratios and collective flow, and find that our obtained EoS agrees well with the commonly used one based on the combination of lattice QCD simulation and hadron resonance gas model.Comment: 8 pages, 12 figure

Azimuthal distributions of radial momentum and velocity in relativistic heavy ion collisions

Azimuthal distributions of radial (transverse) momentum, mean radial momentum, and mean radial velocity of final state particles are suggested for relativistic heavy ion collisions. Using transport model AMPT with string melting, these distributions for Au + Au collisions at 200 GeV are presented and studied. It is demonstrated that the distribution of total radial momentum is more sensitive to the anisotropic expansion, as the anisotropies of final state particles and their associated transverse momentums are both counted in the measure. The mean radial velocity distribution is compared with the radial {\deg}ow velocity. The thermal motion contributes an isotropic constant to mean radial velocity

Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals

peer-reviewedFoods are good sources of vitamins, minerals and dietary fibers as well as phytochemicals, which are beneficial for the human body as nutritional supplements. The nutritional value (crude fibers, crude proteins, crude fats, flavonols, carotenoids, polyphenols, glucosinolate, chlorophyll, and ascorbic acid) and biological or functional properties (antioxidant activity, anticancer activity, or anti-mutagenic activity) of foods can be well retained and protected with the appropriate cooking methods. The chemical, physical and enzyme modifications that occur during cooking will alter the dietary phytochemical antioxidant capacity and digestibility. This paper reviewed the recent advances on the effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals. Furthermore, the possible mechanisms underlying these changes were discussed, and additional implications and future research goals were suggested. The domestic cooking process for improving the palatability of foods and increasing the bioavailability of nutrients and bioactive phytochemicals has been well supported