1,325 research outputs found
Lepton Flavor Violating Radiative Decays in EW-Scale Model: An Update
We perform an updated analysis for the one-loop induced lepton flavor
violating radiative decays in an extended mirror model.
Mixing effects of the neutrinos and charged leptons constructed with a
horizontal symmetry are also taken into account. Current experimental
limit and projected sensitivity on the branching ratio of
are used to constrain the parameter space of the model. Calculations of two
related observables, the electric and magnetic dipole moments of the leptons,
are included. Implications concerning the possible detection of mirror leptons
at the LHC and the ILC are also discussed.Comment: 9 figures, 36 single-side pages. Updated email addresses and
referenc
How close is the bench to the bedside? Metabolic profiling in cancer research
Metabolic profiling using mass spectrometry (MS) and nuclear magnetic resonance spectroscopy (NMR) is integral to the rapidly expanding field of metabolomics, which is making progress in toxicology, plant science and various diseases, including cancer. In the area of oncology and metabolic phenotyping, researchers have probed the known changes in malignant cellular pathways using new experimental techniques to gain more insights, and others are exploiting these same cellular pathways for therapeutic drug targets and for novel cancer biomarkers, with the ultimate goal of translation to the clinic. Here, we discuss the challenges and opportunities in metabolic phenotyping for discovering novel cancer biomarkers, and we assess the clinical applicability of MS and NMR
Quality properties Of Vietnamese cocoa liquors
Vietnam (VN) is an emerging country targeting cocoa as a potential industrial domain. It is however still unclear how the quality of VN cocoa liquors can be positioned in the world cocoa supply. Three VN cocoa liquors exhibiting high to intermediate acidity (pH: 4.7 – 5.2) were selected to produce dark chocolate (48.0% sugar, 17.6% cocoa solids, 34.0% cocoa butter and 0.4% lecithin). A comparison study was conducted to investigate the difference between VN and Ghanaian (GH; pH: 5.6) dark chocolates in terms of Casson flow properties (yield stress sCA and viscosity hCA), hardness (F 20°C and F 30°C), water-soluble organic acid content, aroma profile and sensory evaluation. The impact of pre-treatments of cocoa liquor by ball-milling at different fat contents and conching (-C) was also examined
- …