This thesis reports an analysis of 3.0fb^-1 of pp collision data collected by the LHCb experiment in 2011 and 2012. Decays of neutral B mesons to neutral D mesons and excited neutral kaons are reconstructed, because of their sensitivity to the CP-violating phase of the CKM matrix, γ.

The impressive progress that elementary particle physics made in the second half of the last century led to the formulation of a comprehensive theory, known as the Standard Model (SM), which correctly describes all fundamental interactions in nature, except for the gravitational one. Indirect discoveries have always played an important role in high energy physics scenario and indirect research can be considered to all intents and purposes complementary to the direct one, since allows to test much higher energy scales than those the current colliders are able to reach. This is very important now that electroweak precision tests and measurements on Flavour Changing Neutral Currents (FCNC) processes put very stringent constraints on physics beyond the SM, requiring it to appear at scales O(10 TeV). On the other hand, New Physics (NP) is expected already at scales O(1 TeV) in order to offer a natural explanation to the smallness of the Higgs mass. This scale is also confirmed by recent constraints on thermal dark matter [1] which show how new physics should manifest not far above the electroweak scale. Rare B decays have always played a crucial role in shaping the flavour structure of the SM and particle physics in general. Since the first measurement of rare radiative B æ Kú“ decays by the CLEO Collaboration [2] this area of particle physics has received much experimental and theoretical attention. In particular, FCNC B decays, involving the b-quark transition b æ (s, d) + “ and b æ (s, d) + ¸+¸≠(¸ = e, μ, ·, ‹), provided crucial tests for the SM at the quantum level since they proceed through loop or box diagrams, and they are highly suppressed in the SM (also by helicity). Hence, these rare B decays are characterised by their high sensitivity to NP. The B0 s æ μ+μ≠ channel is the most direct example of the b æ s ¸¸ transitions. The SM predicted branching ratio [3] can be enhanced by coupling to non-SM heavy particles, such as those predicted by the Minimal Supersymmetric Standard Model (MSSM) and other extensions. Updated measurements on the B0 s æ μ+μ≠ branching ratio have been presented by ATLAS [4], LHCb [5] and CMS [6] collaborations. In this thesis I will report all the studies I performed within the rare B decays ATLAS group, measuring the branching ratio of the B0 s æ μ+μ≠ channel on data collected during LHC Run 1. The first chapter provides a general introduction to the SM, focusing in particular on the flavour sector and the possible new physics scenarios. Chapter 2 briefly introduces the LHC collider and the ATLAS detector, detailing the muon and trigger systems, fundamental for the rare B decays measurements. In chapters 3 and 4, I will summarise the work done, during my presence at CERN, on the ATLAS semiconductor strip detector, monitoring the Lorentz angle during Run 1 and measuring the backplane resistance of the silicon modules installed in the ATLAS cavern. In chapter 5, I will review the strategy adopted to measure the B0 s æ μ+μ≠ branching ratio, reporting all the studies I performed on the combinatorial background, and the results obtained on 4.9 fb≠1 of data collected in 2011. Chapters 6 and 7 detail respectively the additional studies I performed on the 2011 datasets and all the tests I made in preparation for the analysis on 20 fb≠1 of data collected in 2012. I will show the studies on the discriminating variables for the rejection of the background, the tests on the multivariate analysis and on the possible strategies for the invariant mass fit for the extraction of the signal yield. All these studies proved to be fundamental for the 2012 measurement detailed in chapter 8.

This thesis documents two studies of the neutral charm meson system using the LHCb detector, and gives an overview of the numerous changes made to the LHCb software trigger in advance of Run 2 of the LHC. In the first analysis, amplitude models are applied to studies of the resonance structure in D⁰ → K⁰_SK^−π⁺ and D⁰ → K⁰_SK⁺π^− decays using proton-proton collision data, corresponding to an integrated luminosity of 3.0 fb^−1, collected during Run 1 of the LHC. Relative magnitude and phase information is determined, and coherence factors and related observables are computed for both the whole phase space and a restricted region of 100 MeV/c² around the K*(892)^± resonance. Two formulations for the Kπ S-wave are used, both of which give a good description of the data. The ratio of branching fractions B (D⁰→ K⁰_SK⁺π^−) /B (D⁰→ K⁰_SK^−π⁺) is measured to be 0.655 ± 0.004 (stat) ± 0.006 (syst) over the full phase space and 0.370 ± 0.003 (stat) ± 0.012 (syst) in the restricted region. A search for CP violation is performed using the amplitude models and no significant effect is found. Predictions from SU(3) flavour symmetry for K*(892)K amplitudes of different charges are compared with the amplitude model results, and marginal agreement is found. The second study estimates the sensitivity to D⁰–D⁰ mixing and indirect CP violation parameters that can be achieved using a model-independent technique and the samples of D⁰→ K⁰_SK⁺K^− decays recorded by LHCb in Run 1 and Run 2 of the LHC. These studies show that constraints on these parameters could be significantly improved by an analysis of the anticipated Run 2 dataset.

This thesis presents measurements of the branching fractions of the charmless baryonic decays B(s) → p anti-p h+ h'-, where h(') denotes a kaon or a pion. Three new modes (B → p anti-p pi+ pi-, Bs → p anti-p K+ K- and Bs → p anti-p K+(-) pi-(+)) are observed for the first time and evidence is found for a fourth (B → p anti-p K+ K-). The inclusive branching fraction of B → p anti-p K+(-) pi-(+) is measured for the first time and the upper limit is set on the branching fraction of the Bs → p anti-p pi+ pi- decay. This represents the first observation of four-body charmless baryonic decays of a Bs meson and one of the first observations of baryonic Bs decays. The implementation of the real-time alignment of LHCb's vertex detector is also described. The novel real-time alignment and calibration strategy adopted by LHCb is essential to allow more stable data taking conditions and an optimal 'offline-quality' reconstruction to be performed at the trigger level, ensuring more efficient trigger selections and the possibility to perform physics analyses directly on the trigger output.

This thesis presents two measurements made using data collected by the LHCb detector, operating at the Large Hadron Collider accelerator at the CERN particle physics laboratory. The first is a measurement of the production rates of promptly produced D0, D+, Ds+, and D*+ open charm mesons, using data collected in 2015 at a proton-proton centre-of-mass energy of √s = 13 TeV. The second is a search for direct CP violation in two three-body decays of the Lambda_c charm baryon, pKK and ppipi, using data collected in 2011 at √s = 7 TeV and in 2012 at √s = 8 TeV. For each measurement, motivation and context are given from the standpoint of improving the theoretical understanding of the Standard Model and searching for signs of physics that cannot be explained by it, and then the various statistical analysis techniques used to extract physical quantities from the data are explained. The systematic limitations of the method are explored and quantified, and then the results are presented.

Selected food gums (hydrocolloids) were tested for their abilities to encapsulate enzymes for acclerating cheese ripening. The effect of pH and acidity on gel strength of the gums was determined. Enzyme was entrapped in k-carrageenan, gellan gum and milk fat and incorporated into cheese milk prior to cheese making. The cheese produced was tested for protein breakdown and amino acid production during ripening and textural and sensory properties of the ripened cheese were also evaluated. The findings and significance of this study and the literature review are presented. Gels were produced from alginate. Most gels showed reduced strength after treatment in solutions of either modified acidities or pH. There was, however, no significant change in gel strength between the different treatments for most of the gums. The activity of encapsulated enzyme were also investigated. Enzymes encapsulated in k-carrageenan, gellan and alginate gums retained higher activities than the other gums studied. Enzymes entrapped in agar gels had the least retention of activity. The retention of enzyme capsules produced from gellan, k-carrageenan and milk fat in cheese curd was investigated. Loss of encapsulated enzymes in cheese whey was also determined. Enzyme loss in the whey ranged from 5.6 to 17.9% with the highest losses observed with milk fat and the least with gellan gum capsules. Most of the cheeses treated with enzyme capsules showed higher levels of amino acid within two weeks than control cheese. After two weeks, all experimental cheeses showed higher production of amino acids than the control cheese. The addition of enzyme capsule to cheese did lead to a higher growth level of microorganisms. The experimental cheese exhibited lower score than the control cheese for most textural properties. The experimental cheeses were not significantly different in flavour and aroma from the control cheese. K-carrageenan treated cheeses were recorded as having the highest score for bitter after taste. Except for those cheeses treated with k-carrageenan capsules, the overall acceptability for the trial cheeses were not significantly different from that of 6 month old untreated cheese. / Master of Science (Hons)

A preliminary trial to determine the effect of repeated freezing and thawing on beef striploins, showed that the effect of thawing on frozen non-aged beef significantly improved tenderness, flavour and acceptability, indicating that thawing had a similar effect to aging. In the subsequent study, 207 beef striploins were collected from the Southern Crossbreeding Project (SXB: 70 heifers grainfed for 80 days, 70 steers grainfed for 180 days), Davies Gene Mapping Project (DGM: 30 steers grainfed for 180 days) and also 37 Hanwoo striploins imported into Australia from Korea. SXB animals consisted of Hereford cross calves sired by Belgian Blue, Limousin, South Devon, Hereford, Angus, Wagyu and Jersey bulls. DGM animals consisted of purebred Limousins and Jerseys and Limousin by Jersey crosses. Sensory analysis of beef striploins involved semi-trained taste panel assessments, using nine-point category scales for initial and sustained juiciness, beef flavour, beef fat flavour, oily flavour, buttery flavour, chicken-skin flavour, corn flavour, grassy flavour and overall acceptability. Flavour acceptability was positively enhanced by increased levels of intramuscular fat (IMF%). Significant differences in breed were apparent for juiciness, beef flavour, buttery flavour and flavour acceptability, after adjusting data to a constant level of intramuscular fat, suggesting that some variation in flavour may be genetic. The Korean Hanwoo displayed a numerically higher intensity of chicken score and lower intensity of beef flavour. Australian cattle breeds differed in fatty acid composition between each other and also to that of the Korean Hanwoo. The latter had 57% mono-unsaturated fatty acids, which was significantly higher (P<0.001) than the Australian breeds (47%). Since IMF% was confounded with breed, breed differences were not significant when adjusted for IMF%. Jersey animals most closely resembled the Hanwoo in fatty acid profile, whilst animals containing Limousin differed markedly from the Hanwoo. A chemical sensor was able to establish significant differences between Korean Hanwoo and Australian animals and predominantly mirrored differences in fatty acid composition and to some extent flavour. Development of prediction equations from individual fatty acids was disappointing (R2< 15%). However, when fatty acid data, IMF% and chemical sensor data were combined to form prediction equations, moderate R2 values were obtained of (24% to 43%). / Thesis (M.Ag.Sc.)--School of Agriculture & Wine, 2001.

During fermentation, the yeast Saccharomyces cerevisiae produces a broad range of aroma-active esters that are important for the desirable complex flavour of beer. The sensory threshold levels of these esters in beer are low, ranging from 0.2 ppm for isoamyl acetate to 15-20 ppm for ethyl acetate. Although esters are only present in trace amounts in beer, they are extremely important as minor changes in their concentration may have dramatic effects on beer flavour. Therefore, optimization of the concentrations of these aroma-active esters in beer is of interest in beer brewing. The number and concentration of esters in beer may be influenced by the fermentation parameters, nutritional composition of fermentation medium and yeast strain type. Therefore, this study investigated the influence of fermentation temperature, pH, and wort nutritional supplements (amino acids and zinc) on the production of yeast-derived ester compounds. In addition, the overall fermentation performance was evaluated based on the reducing sugar and Free Amino Nitrogen (FAN) utilization, ethanol production and yeast cell density. These parameters were analysed using the Dinitrosalicyclic acid method, Ninhydrin assay, Gas Chromatography and standard spread plate technique. The concentration and stability of ethyl acetate, isoamyl acetate, phenyl ethyl acetate, ethyl hexanoate, ethyl decanoate and ethyl octanoate was monitored during storage at 4 °C and room temperature (RT), in the final beer by Chromatography. The expression levels of the ester synthetase genes under conditions that resulted in the highest increase in ester production were quantified by Real-Time PCR. For the lager beer, the best fermentation performance was achieved at RT (±22.5°C), resulting in the utilization of the highest amount of nutrients and production of 4.86% (v/v) ethanol. This was accompanied by the highest production of acetate and ethyl esters, which were 40.86% and 87.21%, respectively, higher than that of the control. Spent yeast density ranged from 2.492 to 3.358 mg/ml for all parameters tested, with the highest yield produced when wort was supplemented with 0.120 g/l zinc sulphate. Fermentations at 14 °C yielded the highest foam head stability and spent yeast viability with a foam head rating of 2.67 and a spent yeast viability of 3.85 × 107 cfu/ml. Ester compounds were relatively stable at 4 °C than at room temperature decreasing by only 7.93% after three months. Of all the volatile esters produced, ethyl decanoate was the least stable, with a 36.77% decrease in concentration at room temperature. For the ale beer, the best fermentation performance which resulted in the highest nutrient utilization was achieved when wort was supplemented with 0.75 g/l L-leucine resulting in the utilization of the highest amount of nutrients (51.25% FAN and 69.11% reducing sugar utilization) and production of 5.12% (v/v) ethanol. At the optimum fermentation pH of 5, 38.27% reducing sugars and 35.28% FAN were utilized, resulting in 4.32% ethanol (v/v) production. Wort supplemented with 0.12 g/l zinc sulphate resulted in 5.01% ethanol (v/v) production and 54.32% reducing sugar utilization. Spent yeast density ranged from 1.985 to 2.848 mg/ml for all parameters tested with the highest yield produced when wort was supplemented with 0.120 g/l zinc sulphate. This was also accompanied by the highest yeast viability of 2.12 × 107 cfu/ml achieved on day 3 of fermentation. Supplementation with 0.75 g/l L-leucine yielded the highest foam head stability with a rating of 2.67. Overall, ester compounds were relatively more stable at 4 °C than at RT decreasing by only 6.93% after three months, compared to a decrease of up to 16.90% observed at RT at the same time. Of all the volatile esters produced, ethyl octanoate was the least stable, with a 32.47% decrease in concentration at RT, phenyl ethyl acetate was the most stable ester at RT, decreasing by 9.82% after three months. Wort supplemented with 0.75 g/l L-leucine resulted in an increase in isoamyl acetate and phenyl ethyl acetate production by 38.69% and 30.40%, respectively, with a corresponding high expression of alcohol acetyltransferases, ATF2 (133.49-fold higher expression than the control). Elevation of fermentation temperature to RT resulted in the upregulation of ATF2 (27.11-fold), and producing a higher concentration of isoamyl acetate. These findings indicate that ester synthesis during fermentation is linked to both substrate availability and the regulation of gene expression. Therefore, it would be possible to manipulate the expression of certain ester synthestase genes to create new yeast strains with desirable ester production characteristics. Results from this study also suggest that supplementing wort with essential nutrients required for yeast growth and optimizing the fermentation conditions could be effective in controlling aroma-active ester concentrations to a desired level in beer. / Thesis (M.Sc.)-University of KwaZulu-Natal, Westville, 2011.

A search is done on the entire BaBar data set for the neutrino-less tau decay tau->e gamma. No evidence for the decay is found and a 90% confidence level upper limit is determined to be 3.3 * 10^(-8) including systematic uncertainty. This measurement is a factor of three improvement from the previous best result from BaBar.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniv., 2008. / Härtill 5 uppsatser.