The Fermi-Pasta-Ulam lattice is named after the experiments performed by Enrico Fermi, John Pasta, and Stanislaw Ulam in 1954-5 on the Los Alamos MANIAC computer, one of the first electronic computers. As reported in Ulam’s autobiography [Uh], Fermi immediately suggested using the new machine for theoretical work, and it was decided to start by studying the vibrations of a string under the infl...

Pasta, generally prepared from durum wheat is extensively consumed worldwide. Apart being healthy and convenient food, the other outstanding characteristics of pasta include, low glycemic index, cost, ease preparation, extended stability during storage with relatively easier preparation. For functional pasta, care must be given to ensure that added ingredient should enhance nutritional profile,...

• Pasta formulations containing 5%-30% of moringa sprout powder (MSP) were produced. MSP-enriched pasta presented higher nutritional quality than the control one. MSP-addition increased levels GABA and glucosinolates in pasta. All pastas exhibited similar rheological properties. Addition MSP up to 10% did not modify sensory Five fettuccini 5% (5MSP), (10MSP), 15% (15MSP), 20% (20MSP), 30% (30MS...

We extend the (gauged) Skyrme model to case in which global isospin group (which usually is taken be $SU(N)$) a generic compact connected Lie $G$. analyze corresponding field equations (3+1) dimensions from theory point of view. Several solutions can constructed analytically and are determined by embeddings three dimensional simple groups into $G$, irreducible representation. These represent so...

This work represents an extended computational study of the Fermi-Pasta-Ulam experiment for the dynamical nature of energy transfer among normal modes. A 2D lattice system with 40 particles is placed on a torus, where each particle is allowed to interact with its six nearest neighbors under the Lennard-Jones potential force law. Trajectories of the particles are analyzed through a Fourier trans...

Pasta is the Italian product par excellence and it is now popular worldwide. Pasta of a superior quality is made with pure durum wheat. In Italy, addition of Triticum aestivum (common wheat) during manufacturing is not allowed and, without adequate labeling, its presence is considered an adulteration. PCR-related techniques can be employed for the detection of common wheat contaminations. In th...

This article reports experimental data related to the research article entitled "Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach" (M.N. Laus, M. Soccio, M. Alfarano, A. Pasqualone, M.S. Lenucci, G. Di Miceli, D. Pastore, 2016) [1]. Antioxidant status o...

The Peierls equation is considered for the Fermi-Pasta-Ulam β lattice. Explicit form of the linearized collision operator is obtained. Using this form the decay rate of the normal mode energy as a function of wave vector k is estimated to be proportional to k. This leads to the t long time behavior of the current correlation function, and, therefore, to the divergent coefficient of heat conduct...

A rehydratable dry-film plating method for Staphylococcus aureus in foods, the 3M Petrifilm Rapid S. aureus Count Plate method, was compared with AOAC Official Method 975.55 (Staphylococcus aureus in Foods). Nine foods-instant nonfat dried milk, dry seasoned vegetable coating, frozen hash browns, frozen cooked chicken patty, frozen ground raw pork, shredded cheddar cheese, fresh green beans, pa...

Um eletrodo de pasta de carbono modificado com o complexo de hexacianoferrato(III) de cobre(II) (CuHCF) foi utilizado na determinação eletroanalítica de piridoxina (vitamina B 6 ) em formulações farmacêuticas usando voltametria cíclica. Diversos parâmetros, tais como: composição do eletrodo, melhor solução eletrolítica, efeito do pH, velocidade de varredura de potenciais e interferentes sobre a...