Zuckerwasser statt Öl: süßes “Frittieren”

Frittiert wird meist in Öl, aber muss das sein? Frittierfette haben of einen schlechten Ruf, und die Suche nach Alternativen nimmt kein Ende. Wie schön wäre es, mit schlichtem Wasser zu frittieren. Das hätte keine Kalorien, und viele Vorbehalte träten erst gar nicht auf. Aber Wasser siedet unter Normaldruck bei 100 °C – zu niedrig zum Frittieren. Durch Zuckerzugabe lässt sich der Siedepunkt deutlich erhöhen. Aber reicht dies zum Frittieren?     

The multi-field Schrödinger lattices

Integrable differential-difference analogues of the generalized Schrödinger equations are constructed. A one-to-one correspondence between them and the triple Jordan algebras is established.     

“Loop the loop”

The applicability of the collective coordinate method (saddle-point approximation) for large-N planar models is discussed. Some unstated assumptions are clarified. Statements that Wilson loops form a complete set of gauge invariant operators are also examined and a set of generalized algebraic Mandelstam relations among Wilson loops is presented. The inclusion of loops that wind around themselves and cross many times, as independent variables, is stressed.     

“Almost direct” photons

Quantum chromodynamics has intensified the interest and enhanced the importance of measuring the production of direct photons in hadron collisions. We point out that lepton pairs of low invariant mass (m² < m²_ψ) provide an equally good probe for testing Q.C.D. Their experimental observation is not only easier, the relevant data may already exist.