Excess noise generation during spectral broadening in a microstructured fiber

We observe that nanojoule femtosecond pulses that are spectrally broadened in a microstructured fiber acquire excess noise. The excess noise is manifested as an increase in the noise floor of the rf spectrum of the photocurrent from a photodetector illuminated by the pulse train from the laser oscillator. Measurements are made of the intensity dependence of the excess noise for both 100 fs and sub-10 fs pulses. The excess noise is very strong for 100 fs pulses, but barely measurable for sub-10 fs pulses. A rigorous quantum treatment of the nonlinear propagation of ultrashort pulses predicts that, for a fixed generated bandwidth, the amount of excess noise decreases with pulse duration, in agreement with the experimental results.     

WITCH: A Penning Trap Retardation Spectrometer Combination for Precision Studies of the Weak Interaction

We present data from three seasons of experimental field work designed to recreate ancient Andean coastal ceramic firing techniques. Based on the recent discovery of two different archaeological ceramic production sites in the La Leche river valley of northern coastal Peru, the opportunity arose to apply Mössbauer spectroscopy and other analytical methods to reconstruct ancient firing procedures. Two sets of firings took place in 1993 and 1997 in Batán Grande using a partially restored Formative kiln from about 800 BC, local hardwood and cow dung as fuel. A third experiment followed in 2000 after the discovery of a Middle Sicán ceramics workshop in use between ca. AD 950 and 1050 at Huaca Sialupe, where an exact replica of an ancient kiln was built from local clay, and fired with local wood and cow dung. Additionally, inverted urns found at Huaca Sialupe were tested for their potential use as furnaces for metal working. Mössbauer spectroscopy was used to compare the physical and chemical state of specimens produced in the field experiments with ancient ceramics and with specimens produced in controlled laboratory experiments.     

利用低能质子束产生高强度放射性束流

加拿大TRIUMF实验室利用¹¹C成功验证了一种产生高强度(～10⁸ions/s)放射性束流的方法. 该方法不同于普通在线同位素分离方法, 它利用了13MeV的低能强流质子束, 可以产生一系列核天体物理实验感兴趣的高强度放射性束流.     

STRUCTURE OF DYE AGGREGATES AND THE MECHANISM(S) OF PHOTOSENSITIZATION OF AgBr*,†

Abstract— This paper reports the present conclusions of an extended investigation on photo-sensitization of silver bromide. A general molecular packing structure for dye aggregates on the AgBr (111) surface is proposed. This structure, along with the observed spectral absorption displacements of small aggregates, is used to elucidate the phenomena of antisensitization and supersensitization. Supersensitization is seen as a partitioning of large dye aggregates into small aggregates by a deliberately added second component or by gaps between the aggregates. This partitioning isolates antisensitizing dye in a small fraction of the aggregates and minimizes its effect. The smallest aggregates are least likely to contain an antisensitizer, and show the highest quantum efficiency for photoconductivity and photographic action. Photoconductivity measurements establish that supersensitization occurs before the electron appears in the AgBr phase.
The question of direct electron injection vs. energy transfer as mechanisms for AgBr photosensitization is examined in terms of radiationless transfer to surface Ag₂S on AgBr. The absorption of surface Ag₂S is shown to be adequate for acceptance of Förster transfer from the dye, and surface Ag₂S is known to be photographically active. However, this mechanism is inefficient, and inadequate to account for observed high efficiency infrared sensitization. Direct electron injection is seen as the more probable mechanism for efficient dye sensitization of AgBr.     

Novel approaches to the analysis of the Maillard reaction of proteins

The Maillard reaction comprises a complex network of reactions which has proven to be of great importance in both food science and medicine. The majority of methods developed for studying the Maillard reaction in food have focused on model systems containing amino acids and monosaccharides. In this study, a number of electrophoretic techniques, including two-dimensional gel electrophoresis and capillary electrophoresis, are presented. These have been developed specifically for the analysis of the Maillard reaction of food proteins, and are giving important insights into this complex process.