Orientadores: Stefano De Leo, Marcelo Moraes Guzzo / Tese (doutorado) - Universidade Estadual de Campinas, Instituto de Fisica Gleb Wataghin / Made available in DSpace on 2018-08-04T03:16:44Z (GMT). No. of bitstreams: 1 Bernardini_AlexEduardode_D.pdf: 11144393 bytes, checksum: e30aa87333dab96117370f24e37b259b (MD5) Previous issue date: 2005 / Resumo: Na primeira parte deste trabalho, nós introduzimos um esquema de aproximações para perfazer um estudo do fenômeno quântico de oscilação de sabores de maneira pedagógica e compreensiva. Com a utilização de pacotes de ondas gaussianos, nós demonstramos que a probabilidade de oscilação é delimitada por uma função de amortecimento dependente do tempo, a qual caracteriza o fenômeno de slippage ( escorregamento ) entre dois pacotes de ondas associados aos autoestados de massa. Nós também demonstramos que o spreading (alargamento) do pacote de ondas representa um efeito secundário o qual tem um papel relevante somente no limite não-relativístico. Em nossa análise, notamos a presença de uma nova fase de oscilação dependente do tempo e calculamos como este termo adicional modifica o caráter de oscilação na fórmula de conversão de sabores. Na segunda parte, consideramos que, no tratamento standard de oscilações quânticas, assume-se implicitamente que os autoestados de massa são escalares e, consequentemente, a forma spinorial das funções de ondas que venham a caracterizar uma partícula fermiônica, como por exemplo um neutrino, não são incluídas nos cálculos efetuados até tal ponto. Para analisar este efeito adicional, nós discutimos a fórmula de oscilação de probabilidades obtida com o uso da equação de Dirac como a equação de movimento para os autoestados de massa de neutrinos. A localização inicial do estado espinorial também faz com que apareça uma interferência entre componentes de energia positiva e negativa dos pacotes de ondas de cada autoestado de massa que leva a descrição de um fenômeno de oscilações ultra-rápidas o qual pode alterar a probabilidade de oscilação standard. Finalmente, nós investigamos como a inclusão dos efeitos de oscilação quiral podem modificar a fórmula de conversão desabores. Nosso estudo leva à conclusão de que a natureza fermiônica das partículas, onde oscilaçÕes de quiralidade e a interferência entre componentes de frequência positiva e negativa de pacotes de ondas associados a autoestados de massa são implicitamente consideradas, modifica o perfil das oscilações de sabores. Contudo, para partículas ultra-relativísticas e distribuições de momentos altamente centradas, é possível demonstrar analiticamente que estas modificações introduzem fatores de correção proporcionais a m2 1,2 /P2 0 , os quais são, praticamentes indetectáveis por meio de análise experimental / Abstract: In the first part of this work, we introduce an approximation scheme to perform an analytic study of quantum fiavor oscillation phenomena in a pedagogical and comprehensive way. By using gaussian wave packets, we show that the oscillation probability is bounded by a time-dependent vanishing function which characterizes the slippage between the mass-eigenstate wave packets. We also demonstrate that the wave packet spreading represents a secondary effect which play a significant role only in the non-relativistic limit. In our analysis, we note the presence of a new time-dependent phase and calcu1ate how this additional term modifies the oscillating character of the fiavor conversion formu1a. At second, we consider that in the standard treatment of particle oscillations the mass eigenstates are implicitly assumed to be scalars and, consequently, the spinorial form of a fermionic wave function, like the neutrino one, is not included in the calcu1ations. To analyze this additional effect, we discuss the oscillation probability formu1a obtained by using the Dirac equation as evolution equation for the neutrino mass eigenstates. The initial localization of the spinor state also implies an interference between positive and negative energy components of mass eigenstate wave packets which modifies the standard oscillation probability. Finally, we investigate how the inclusion of chiral oscillation effects can modify the flavor conversion probability formula. Our study leads to the conclusion that the fermionic nature of the particles, where chiral oscillations and the interference between positive and negative frequency components of mass-eigenstate wave packets are implicitly assumed, modifies the standard oscillation probability. Nevertheless, for ultra-relativistic particles and sharply peaked momentum distributions, we can analytically demonstrate that these modifications introduce correction factors proportional to m 2 1/2 /P2 0 which are practically un-detectable by any experimental analysis / Doutorado / Física das Particulas Elementares e Campos / Doutor em Ciências

Doctor of Philosophy / Food Science Program / Edgar Chambers IV / Three studies, using descriptive sensory analysis with highly trained panelists, were conducted to better understand the sensory characteristics of fresh and processed tomatoes. A “green” note often has been described as part of tomato flavor and is noted in many fruits, vegetables, grains and processed products. Thus, the first study developed a sensory lexicon for green characteristics in foods. The lexicon, consisting of 17 sensory attributes, was used to characterize sensory properties of 22 chemicals potentially associated with green odor. Green characteristics can be differentiated as green-unripe, green-peapod, green-grassy/leafy, green-viney and green-fruity. Additional attributes that are important in various green characteristics included musty/earthy, pungent, bitter, sweet and floral. Various chemicals were described as green at different concentrations. Green-grassy/leafy was the most common characterizing green attribute of many of the chemicals studied. Changing the concentrations of the chemicals resulted not only in changing the intensity of the attributes, but it also altered the sensory profile of many of the chemicals. A sensory lexicon for describing tomatoes also was developed. A variety of fresh tomatoes, processed tomatoes, and tomato-based products such as ketchup and pasta sauce were used to create the lexicon. The characteristics of tomatoes can be described using 33 aroma, flavor and texture attributes. Some characteristics were common across all or most fresh and processed tomatoes. However, reducing the number of attributes may be possible for certain studies because some attributes were appropriate only for fresh or processed tomatoes, not both. A third study determined the sensory characteristics of five tomato types, including newer and older cultivars that varied in their physical traits and primary use. The impacts of processing on the sensory quality of tomato products were investigated, with juice (minimal processing) and paste (higher level of processing) being made from the cultivars. Fresh tomatoes differed significantly because of cultivar and ripening stage differences. Fresh tomatoes differed considerably from processed tomatoes. A low processing level intensified some key aroma and flavor attributes, but differences in flavor attributed to cultivar became minimal after a higher degree of processing. Textural differences among cultivars after processing were more pronounced than flavor differences.

Master of Science / Department of Human Nutrition / Delores H. Chambers / Ultra-high temperature (UHT) milk is marketed as a convenience product in the United States (U.S.) and as the most common form of milk in many other parts of the world. Two studies were conducted to get a better understanding of sensory properties and consumer acceptability in UHT milk. First study compared the differences in flavor and texture of commercial UHT milk from different countries (France, Italy, Japan, Korea, Peru, Thailand, and the U.S.). A total of 37 UHT and sterilized milk samples including whole, 2% reduced-fat, and low-fat milk were evaluated. Five highly trained panelists used flavor and texture profiling to describe the sensory properties of each milk sample. Higher levels of processed, chalky, brown, and cooked flavor notes generally corresponded to lower levels of fresh dairy flavor characteristics. In general, samples did not vary consistently within a country. Interestingly, fat content did not correlate with dairy fat flavor or with viscosity. This research suggests that companies' manufacturing processes may have more impact than country or fat content in determining quality of UHT milk. Second study compared UHT milk acceptability by U.S. milk consumers unused to UHT milk and Thai consumers who typically drank UHT milk. Preference mapping technique was used to study sensory characteristics of UHT milk that drive overall liking from each of those consumer groups. Consumer studies were conducted in Bangkok, Thailand and in Manhattan, Kansas with one hundred consumers participating in each location. Both groups of consumers evaluated five commercial UHT whole milks that represented a range of UHT milk properties. U.S. consumers thought that the UHT milks had more off-flavor and liked them overall less than did Thai consumers. Results from the external preference map showed that both groups of consumers liked UHT milk with more dairy characteristics and higher fat feel. However, there was a separate group of Thai consumers who liked UHT milk with processed, cooked, and brown flavors. Lack of freshness, butyric acid, and sour aromatics were undesirable sensory attributes in UHT milk, regardless of consumer population. Off-flavors in the UHT milks in this study may be described with those attributes.

Les désintégrations de quark $b$ rares interviennent principalement via des courant neutres changeant la saveur, (Flavor Changing Neutral Current, FCNC en anglais). Le modèle Standard n'autorise les courants qu'au niveau des boucles. Ces processus FCNC sont sujets \`a une suppression de GIM conduisant à des processus rares. Par conséquent les désintégration $b to s$ sont de très bon outils pour la recherche de phénomène de Nouvelle Physique au delà du Modèle Standard. Cette thèse présente l'analyse angulaire de la désintégration $B^0\to K^{*0}\mu^+\mu^-$ avec l'ensemble des données collecté par l'expérience lhcb durant le run I du lhc. La complète série des observable angulaires a été mesuré via un ajustement d'une fonction de vraisemblance, gr$\hat{\rm a}$ce à une sélection amélioré et les 3 fb$^{-1}$ de donné collecté en 2011 et 2012 par lhcb. Par ailleurs, l'analyse du rapport $R_{K^*}$ est également présenté et les résultats sont attendu pour la fin de l'année 2015. / Rare beauty decays proceed mostly through the $b\to s$ Flavor Changing Neutral Current, which is possible only at loop level in the Standard Model. These FCNC processes are subject to GIM suppression leading to a rare decay. Therefore the $b\to s$ processes are good tools to look for New Physics phenomenon beyond the Standard Model. New Physics particle could become detectable by causing deviation from the Standard Model predictions for observables such as angular observables, branching ratio or CP asymmetries. This thesis present the angular analysis of the $B^0\to K^{*0}\mu^+\mu^-$ decay with the whole dataset collected by lhcb during the first run of the lhc. The full set of the angular observables has been measured through a maximum likelihood fit, thanks to an improved selection and the 3 fb$^{-1}$ of data collected in 2011 and 2012 by lhcb. In addition, the analysis on the measurement of the ratio $R_{K^*}$ has also been presented and the results are expected by the end of 2015.

No description available.

A esquistossomose é uma doença parasitária aguda e crônica causada por vermes sanguíneos (vermes nematoides) do gênero Schistosoma. O homem contrai a esquistossomose através da penetração ativa da cercaria na pele. A importância do tratamento desta enfermidade consiste não só no fato de curar a doença ou diminuir a carga parasitária dos pacientes, bem como impedir sua evolução para formas mais graves. Para o tratamento da esquistossomose o fármaco de escolha é o praziquantel; isso se deve ao seu amplo espectro, sua eficácia, segurança e a relação custo/tratamento. A única forma farmacêutica disponível no Brasil é o comprimido, na dose de 600 mg, a qual pode ser subdividida em quatro partes de 150 mg, a fim de facilitar o ajuste de dose. No entanto, no momento da subdivisão dos comprimidos ocorre o rompimento do revestimento. Este fato acaba levando a uma exposição do fármaco e, consequentemente, de seu sabor amargo. Esta característica dificulta a administração do medicamento, principalmente na população infantil, prejudicando o tratamento e o controle da doença. Uma alternativa para este problema é o desenvolvimento de sistemas poliméricos microparticulados que associados ao fármaco impediriam o contato direto com as papilas gustativas e assim promoveriam uma melhoria na palatabilidade. Para isso utilizou-se a técnica modificada de deposição interfacial do polímero pré-formado seguido de secagem por aspersão. Três matrizes poliméricas, com diferentes características de liberação foram utilizadas, Eudragit RL 100 – liberação tempo dependente e Eudragit E100 e L30D-55 – liberação pH dependente. Além disso, dois tipos de sistemas carreadores do fármaco foram preparados, microcápsulas e microesferas poliméricas. Estes sistemas obtidos foram avaliados e caracterizados a fim de eleger a melhor proposta de formulação visando o mascaramento do sabor do fármaco. De acordo com os resultados obtidos selecionou-se um sistema composto por microcápsulas formadas a partir do polímero L30D-55. A partir de então inseriu-se este sistema na forma farmacêutica pó para suspensão oral, onde diferentes propostas de formulações, contendo dois edulcorantes auxiliares, aspartame e sacarina, separadamente, e seus respectivos placebos foram avaliadas através de um método in vitro para a determinação do sabor, a língua eletrônica ou sensor gustativo. As diferentes formulações avaliadas apresentaram capacidade em mascarar o sabor desagradável do fármaco e, assim resultam em uma promissora alternativa para o aumento da adesão por parte dos pacientes à terapêutica, principalmente para crianças, em virtude da facilidade de administração, do ajuste da dose em função da massa corpórea e ao sabor muito mais agradável ao paladar infantil. / Schistosomiasis is a parasitic disease acute and chronic caused by blood worms (nematodes worms) of the genus Schistosoma. Man acquires schistosomiasis through the active penetration of the worms in skin. The importance of treatment of this disease is not only the fact of curing the disease or decreases the parasite load of patients, well as prevent progression to more severe forms. For the treatment of schistosomiasis praziquantel is the drug of choice, this is due to its wide spectrum, its efficacy, safety and the relation cost / treatment. The single dosage form available in Brazil is tablet at a dose of 600 mg, which can be subdivided into four parts of 150 mg to facilitate dose adjustment. However when the subdivision of the tablets occurs the disruption of the coating. This fact provides a drug exposure and consequently of its bitter taste. This characteristic complicates the administration of the drug mainly in children, affecting the treatment and control of disease. An alternative for this problem is the development of microparticulate polymeric systems which associated with the drug would prevent direct contact with the taste buds and thus promote an improvement in palatability. For this was used a modified technique interfacial deposition of preformed polymer followed by spray drying. Three polymer matrices with different release characteristics have been used, Eudragit RL 100 – time dependent release, and Eudragit E100 and L30D-55 – pH dependent release. Furthermore, two types of drug carrier systems have been prepared, polymeric microspheres and microcapsules. These systems obtained were evaluated and characterized in order to select the best proposal formulation aimed at masking the taste of the drug. According to the results we selected a system comprising microcapsules formed from L30D-55 polymer. From then was inserted into this system in the pharmaceutical form, powder for oral suspension, where different proposals formulations containing two auxiliary sweeteners, aspartame and saccharin, separately, and their respective placebos were evaluated in an in vitro method for determining the taste, the electronic tongue. The different formulations tested presented excellent ability to mask the unpleasant taste of the drug and thus present an excellent alternative for increasing adherence to therapy, especially for children, because of the ease of administration, according on dose adjustment of body mass and the much more palatable to children's taste.

京都大学 / 新制・課程博士 / 博士(理学) / 甲第23403号 / 理博第4738号 / 新制||理||1679(附属図書館) / 京都大学大学院理学研究科物理学・宇宙物理学専攻 / (主査)教授 中家 剛, 准教授 田島 治, 准教授 成木 恵 / 学位規則第4条第1項該当 / Doctor of Science / Kyoto University / DFAM

En el presente sustentamos nuestra idea de negocio, Frootic, un congelado de frutas exóticas que busca llevar a los hogares limeños una nueva forma de consumir frutas que no se encuentran con facilidad en la capital. Nuestra propuesta promete practicidad, ahorro en tiempo y dinero, así como un sabor delicioso que conserva las propiedades nutricionales naturales que contiene esta fruta aún no muy reconocida, el lulo. Planteamos la venta de la pulpa de este delicioso fruto lista para ser consumida directamente por nuestro público objetivo. Así como también ser proveedores socios claves de restaurantes, bares, cafés y hoteles que busquen añadir a su carta una propuesta de sabor distinto y que al mismo tiempo puedan ahorrar tiempo, dinero (descarte) y mermas. / In the present we present our business idea, Frootic, a frozen presentation of an exotic fruit that seeks to bring to Lima's people a new way of consuming fruits that are not easily found in the capital. Our proposal promises practicality, time and money savings, as well as a delicious flavor that preserves the natural nutritional properties of this not yet well-recognized fruit, lulo. We propose that the sale of the pulp of this delicious fruit ready to be consumed directly by our target audience. As well as being key partner providers of restaurants, bars, cafes and hotels that seek to add a different flavor proposal to their menu and in the same time they can be saving time, money and residues non safe usable of the same fruit. / Trabajo de investigación

Psychoneuroimmunology is an interdisciplinary area that examines the interaction between behavior, the central nervous system, and the immune system. Many investigations have utilized a taste aversion paradigm to examine the effects of classical conditioning on an immune response. The procedure generally consists of an animal ingesting a novel flavor, and then being made ill and immunosuppressed by injection of a pharmacological agent. The animal is provided access to that flavor at a later time. The rejection of the novel flavor on the test day is called taste aversion and the depressed antibody titer has been labeled conditioned immunosuppression. The present research was designed condition a secondary immune response and expand the evaluation of such conditioning to include both antibody titer and affinity. The Enzyme Linked Immunoassay was also introduced as the procedure of choice to quantify immune reactivity. A depression in antibody titer and affinity was found following exposure to three of four test trials. Taste aversion did not correlate with the immune response as increased consumption of the novel flavor was exhibited on the third and fourth test trial. In the second experiment, the dosage of cyclophosphamide was increased. A depression in antibody affinity was found after the third and fourth test trials, which was consistent with the results of the first experiment. Unlike the first experiment, a depression in antibody titer was not attained on test days. Although taste aversion was observed in the treatment group on three of the four test trials, it had extinguished by test four. The results support the concept of conditioned suppression of an antigen specific immune response by exposure to the taste aversion paradigm. An important contribution of the present research was the use and modification of a precise and sensitive assay for quantification of titer and affinity; the demonstration of conditioned suppression in both antibody titer and affinity; and the demonstration of conditioned immunosuppression with a single component CS.

京都大学 / 0048 / 新制・課程博士 / 博士(理学) / 甲第18447号 / 理博第4007号 / 新制||理||1578(附属図書館) / 31325 / 京都大学大学院理学研究科物理学・宇宙物理学専攻 / (主査)教授 畑 浩之, 教授 川合 光, 准教授 市川 温子 / 学位規則第4条第1項該当 / Doctor of Science / Kyoto University / DFAM