Geometric Singular Perturbation Theory for Systems with Symmetry

Journal of Dynamics and Differential Equations - In this paper we focus on a class of symmetric vector fields in the context of singularly perturbed fast-slow dynamical systems. Our main question...     

The dynamics of water in small volumes probed by incoherent quasi-elastic neutron scattering

Summary The dynamics of water molecules occupying very small volumes can be probed by incoherent quasi-elastic neutron scattering. We summarise some results obtained with wet samples of porous silica and hydrated proteins. The movements of the molecules in the vicinity of the substrate are extremely reduced as compared to those of bulk water at the same temperature. Almost only rotational movements subsist and the local diffusion is of the order of that observed in deeply supercooled water. Paper presented at the I International Conference on Scaling Concepts and Complex Fluids, Copanello, Italy, July 4–8, 1994.     

Interacting Spin 0 Fields with Torsion via Duffin-Kemmer-Petiau Theory

Here we study the behaviour of the spin 0 sector of the DKP field in spaces with torsion. First we show that in a Riemann-Cartan manifold the DKP field presents an interaction with torsion when minimal coupling is performed, contrary to the behaviour of the KG field, a result that breaks the usual equivalence between the DKP and the KG fields.Next we analyse the case of the Teleparallel Equivalent of General Relativity (Weitzenböck manifold), showing that in this case there is a perfect agreement between KG and DKP fields. The origins of both results are also discussed.On leave from     

Comparison of chemical properties of food products processed by conventional and ohmic heating

The effect of ohmic and conventional heat processing of different food products on their chemical and physical parameters was studied. Depending on the food being analysed, parameters such as pH, total solids, ash, titratable acidity, ascorbic acid, total sugars, total fatty acids, total phenolic compounds, and anthocyanins content were determined before and after ohmic and conventional pasteurization techniques and the results were compared using one-way analysis of variance. In goat milk samples treated by ohmic technology the pH value (6.58) and total fatty acids content in milk fat (86.5 mass %) were comparable to those found in milk treated by conventional process, however, ohmically treated samples presented a lower content of lactic acid, 0.13 %. In cloudberry jam samples treated by ohmic technology the results of some of the main parameters tested, such as total sugar content 46.1 mass %, ascorbic acid content 2.83 mass %, and titratable acidity 6.01 mass % (as citric acid) did not show significant differences when compared with samples treated by conventional technology. Presented at the 33rd International Conference of the Slovak Society of Chemical Engineering, Tatranské Matliare, 22–26 May 2006.