The Influence of an External Chromomagnetic Field on Color Superconductivity

We study the competition of quark-antiquark and diquark condensates under the influence of an external chromomagnetic field modelling the gluon condensate and in dependence on the chemical potential and temperature. As our results indicate, an external chromomagnetic field might produce remarkable qualitative changes in the picture of the color superconducting (CSC) phase formation. This concerns, in particular, the possibility of a transition to the CSC phase and diquark condensation at finite temperature.Comment: 27 pages, RevTex, 8 figures; the version accepted for the publication in PRD (few references added; new numerical results added; main conclusions are not changed

Photoinduced Free Radical Polymerization Using Self-Initiating Monomers

Historically, a number of self photo-initiating carbon-carbon double bond (C=C) containing monomers have examined during a fairly long period of time with respect to their relative efficiencies in initiating free radical polymerization and these findings are well documented in the literature [S.E. Jonsson, RE. Sundell, J. Hultgren, D. Sheng, C.E. Hoyle, Prog. Org. Coat. 27 (1996) 107-122; S.E. Jonsson, M. Shimose, S. Clark, C.E. Hoyle, Polymer Communications, 38 (22) (1997) 5695-5697; S. Katogi, C.W. Miller, S.E. Jonsson, C.E. Hoyle, Polymer 39 (13) (1997) 2709; C.E. Hoyle, S.E. Jonsson, RE. Sundell, M. Shimose, S.C. Clark, C. Miller, J. Owens, F. Morel, C. Decker Nucl. Instrum. Methods Phys. Res., B2 (1997)]. Traditional monomer systems involve maleimides and alpha,beta-substituted maleimides and maleates/fumarates mostly in vinyl ether combinations [F. Morel, C. Decker, S.E. Jonsson, S.C. Clark, C.E. Hoyle, Polymer 40 (1999) 2447; C.E. Hoyle, S.E. Jonsson, C. Miller, K. Viswanathan, F. Morel, C. Decker, S.C. Clark, Nucl. Instrum. Methods Phys. Res. B, 151 (1999) 268; S.E. Jonsson, K. Viswanathan, C.E. Hoyle, S.C. Clark, C. Miller, C. Nguyen, W. Shao, L. Shao, F. Morel, C. Decker, J. Photopolym. Sci. Technol. 13 (1) (2000) 125-143; C. Decker, C. Bianchi, F. Morel, S.E. Jonsson, C.E. Hoyle, Macromol. Chem. Phys. 201 (2000) 1493-1503]. In this paper, a comprehensive study has been undertaken in investigating the initiating efficiencies of alpha,beta-substituted alkenyl acrylates (X-1-C=C(Y-1)COO(X-2-C=C-Y-2)). In order to evaluate the photochemistry involved in the excitation process, focus has been emphasized on vinyl acrylate (VA) as a model compound. VA exhibits fast rates of polymerization and high degrees of conversion are obtained. Real Time Infra Red analysis (RTIR) was used throughout the investigation in recording the kinetics of the home, and co-polymerization of VA and in combinations with various co-monomers in the presence and absence of PhI. In the homopolymerization of VA, the acrylate C=C was found to polymerize much faster than the vinyl ester C=C. The enhanced reactivity of the acrylate C=C in VA is mainly due to the very close proximity of the two C=C bonds exhibiting large differences in electron densities over the two C=C bonds within the same molecule. Modeling studies are compared to real time recorded kinetics, showing good correlation. Furthermore, a mechanistic investigation of the nature of the excited state conformation in VA also indicates fundamental differences in the efficiencies of initiation , which can be caused by a biradical versus a conventional monoradical pathway of initiation seen by the use of commercially available PHI\u27s. Finally, useful future implications in the use of VA and derivatives thereof as initiating monomers in practical acrylate based formulations will be discussed in the paper. (C) 2004 Published by Elsevier B.V

Possibilities for Variation of Technological Properties of Wheat Grain of the Ural Region

Науменко Наталья Владимировна, кандидат технических наук, доцент кафедры «Пищевые и биотехнологии», Южно-Уральский государственный университет (г. Челябинск), [email protected] Калинина Ирина Валерьевна. Кандидат технических наук, доцент кафедры «Пищевые и биотехнологии», Южно-Уральский государственный университет (г. Челябинск), [email protected] Паймулина Анастасия Валерияновна. Аспирант кафедры «Пищевые и биотехнологии», Южно-Уральский государственный университет (г. Челябинск), [email protected] Худяков Владимир Владимирович. Магистрант кафедры «Пищевые и биотехнологии», Южно-Уральский государственный университет (г. Челябинск). Natalya V. Naumenko, Candidate of Sciences (Engineering), Assistant Professor at the Department of Food and Biotechnologies, South Ural State University (Chelyabinsk), [email protected]. Irina V. Kalinina, Candidate of Sciences (Engineering), associate professor of the Department of Food and Biotechnology, South Ural State University, Chelyabinsk, [email protected] Anastasiya V. Paimulina. Postgraduate Student of the Department of Food and Biotechnology, South Ural State University, Chelyabinsk, [email protected] Vladimir V. Khudyakov, Master’s degree student of the Department of Food and Biotechnology, South Ural State University, ChelyabinskСтатья посвящена изучению технологических показателей качества пшеницы твердых и мягких сортов Уральского региона. Специфические условия Уральского региона, характеризующиеся в отдельные годы пониженной температурой воздуха и повышенным количеством осадков в период созревания и уборки, могут отрицательно влиять на качество зерна. В этих условиях особо необходимо контролировать технологические показатели в пределах установленных нормативов, чтобы иметь дополнительную характеристику их достоинств. Определены основные проблемы качества зерна Уральского региона и предложен способ их решения. В качестве объектов исследований были определены: 1) для начального исследования технологических свойств сырья Уральского региона: пшеница твердая яровая и пшеница мягкая яровая; 2) в дальнейшем исследования проводили на муке высшего и первого сорта, полученной из мягкой пшеницы. Также были исследован хлеб из пшеничной муки высшего и первого сорта: без добавления жиров с использованием для замеса теста водопроводной или активированной воды (обработанной на акустическом источнике упругих колебаний ультразвуковом приборе «Волна» модель УЗТА-0,4/22-ОМ, работающем на частоте (22 ± 1,65) кГц и выходной мощности 400 Вт, продолжительность воздействия 5 мин. Определен выраженный эффект воздействия активированной воды на качество и количество клейковины в хлебопекарной муке, а также его влияние на качество пробной лабораторной выпечки. Установлено положительное влияние обработки воды на объемный выход хлеба и общую органолептическую оценку исследуемых образцов. The article is devoted to studying technological indicators of quality of hard and soft wheat of the Ural region. Specific conditions of the Ural region, in different years characterized by decreased air temperature and increased amount of precipitations in the period of ripening and harvesting, can negatively affect the grain quality. Under these conditions, it is especially important to control technological indicators in the limits of established standards, in order to have an additional characteristic of their advantages. The main problems of the quality of the Ural region’s grain are determined, and a way of solution is proposed. The research objects are determined as follows: 1) for the initial research of technological properties of the Ural region’s raw material: hard spring wheat and soft spring wheat; 2) afterwards, the research is conducted using top-grade flour or first grade flour obtained from soft wheat. Also, bread made of top-grade and first-grade wheat flour is researched: fats-free, using the dough of tap water or activated water (processed using an acoustic source of elastic vibrations, the ultrasound device “Volna”, model UZTA-0,4/22-OM, working at the frequency (22 ± 1,65) kHz and output capacity 400 W, exposure time is 5 mins) for the batch. The pronounced effect of the activated water’s effect on quality and amount of gluten in the bread flour along with its influence on quality of the test laboratory baking are determined. Positive effect of water treatment on volume yield of bread and on general organoleptic assessment of the researched samples is proved