127 research outputs found
Anderson localization of a Tonks-Girardeau gas in potentials with controlled disorder
We theoretically demonstrate features of Anderson localization in the
Tonks-Girardeau gas confined in one-dimensional (1D) potentials with controlled
disorder. That is, we investigate the evolution of the single particle density
and correlations of a Tonks-Girardeau wave packet in such disordered
potentials. The wave packet is initially trapped, the trap is suddenly turned
off, and after some time the system evolves into a localized steady state due
to Anderson localization. The density tails of the steady state decay
exponentially, while the coherence in these tails increases. The latter
phenomenon corresponds to the same effect found in incoherent optical solitons
Jedno djelo o religiji primitivnih naroda
Prikaz knjige Josepha Goetza, Les Religions des Primitifs, Fayard, Paris 1958
Concentration of nutritional important minerals in Croatian goat and cow milk and some dairy products made of these
The concentration of the minerals (Ca, Mg and P) and trace elements (Zn, Fe) were determined in goat and cow’s dairy products. The aim of this work was to determine the concentrations of mentioned minerals and trace elements in fermented dairy products made of goat milk, as well as in East Croatia traditional White Slice goat cheese. Obtained results show that goat milk and dairy products from goat milk had higher concentration of Mg and Fe than these of cow milk. Goat milk and dairy products from goat milk also had higher concentration of P, whereas the concentration of Ca was equally in goat and cow milk. However, significantly lower concentrations of Zn in goat milk and goat milk products were determined. Levels of analyzed major and trace minerals were higher in fermented dairy products and cheeses than in liquid milk. The levels of major and trace minerals in White Slice cheese were greater than those in fermented milk products. High content of phosphorus in White Slice goat cheese than in White Slice cow cheese was determined
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