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Proposal for realization of the Majorana equation in a tabletop experiment

BLAS MANUEL RODRIGUEZ LARA (2013)

We introduce the term Majoranon to describe particles that obey the Majorana equation, which are different from the Majorana fermions widely studied in various physical systems. A general procedure to simulate the corresponding Majoranon dynamics, based on a decomposition of the Majorana equation into two Dirac equations, is described in detail. It allows the simulation of the two-component chiral spinors, the building blocks of modern gauge theories, in the laboratory with current technology. Specifically, a Majoranon in one spatial dimension can be simulated with a single qubit plus a continuous degree of freedom, for example, a single trapped ion. Interestingly, the dynamics of a Majoranon deviates most clearly from that of a Dirac particle in the rest frame, in which the continuous variable is redundant, making a possible laboratory implementation feasible with existing setups.

Article

Proposal Dirac equations Majorana equation CIENCIAS FÍSICO MATEMÁTICAS Y CIENCIAS DE LA TIERRA FÍSICA ÓPTICA ÓPTICA

Physicochemical, antioxidant, and antibacterial properties of heat-treated edible mushroom extracts

Propiedades fisicoquímicas, antioxidantes y antibacterianas de extractos de hongos comestibles tratados térmicamente

Rey David Vargas Sánchez Gastón Ramón Torrescano Urrutia BRISA DEL MAR TORRES MARTINEZ FRANCISCO GERARDO RIOS RINCON FELIX JOEL IBARRA ARIAS (2021)

Este estudio describe el efecto térmico sobre las propiedades fisicoquímicas, contenido fenólico, así como actividad antioxidante y antibacteriana de extractos de hongos comestibles (EME) de Agaricus brasiliensis, Ganoderma lucidumy Pleurotus ostreatus en solución acuosa-etanólica. El calentamiento de EME resultó en una reducción del pH y de los sólidos solubles totales, y cambio en los valores de color, en dependencia del tiempo (p < 0.05). Además, el contenido total de fenoles y flavonoides, actividad antirradical (inhibición de DPPH• y ABTS•+) y el poder reductor se incrementaron con el aumento de temperatura (90 °C, durante 6 h), principalmente en el extracto de P. ostreatus (p < 0.05). En contraste, los resultados indican que las altas temperaturas redujeron (p < 0.05) el efecto antibacteriano contra todos los patógenos probados. En conclusión, el tratamiento térmico afectó las propiedades fisicoquímicas y antibacterianas de EME y aumentó la composición fenólica y la actividad antioxidante.

This study describes the thermal effect on physicochemical properties, phenolic content, as well as antioxidant and antibacterial activity of edible mushroom extracts (EME) from Agaricus brasiliensis, Ganoderma lucidum, and Pleurotus ostreatus in aqueous-ethanolic solution. The heating of EME resulted in a reduction of pH and total soluble solids and changes in color values in time dependence (p < 0.05). In addition, total phenolic and flavonoid contents, antiradical activity (DPPH• and ABTS•+ inhibition), and reducing power were enhanced with increasing temperature (90 °C, for 6 h), mainly in the P. ostreatus extract (p < 0.05). In contrast, the results indicate that high temperatures reduced (p < 0.05) the antibacterial effect against all pathogens tested. In conclusion, the thermal treatment affected physicochemical and antibacterial properties of EME and enhanced phenolic composition and antioxidant activity.

Article

BIOLOGÍA Y QUÍMICA QUÍMICA QUÍMICA FÍSICA Mushrooms Phenolic components Bological activity Thermal process Hongos Componentes fenólicos Actividad biológica Proceso térmico