In the light of the recent measurement of the muon anmalous magnetic moment aμ by the Muon (g − 2) Collaboration, we examine the contribution to aμ from the exchange of flavor changing scalars. Assuming that the heavier generations have larger flavor changing couplings, we obtain a bound on μ−τ Yukawa coupling for a given scalar mass. Constraints on other flavor changing/conserving couplings ar...

The flavor composition of high-energy astrophysical neutrinos can reveal the physics governing their production, propagation, and interaction. The IceCube Collaboration has published the first experimental determination of the ratio of the flux in each flavor to the total. We present, as a theoretical counterpart, new results for the allowed ranges of flavor ratios at Earth for arbitrary flavor...

The study for lepton flavor violation combined with the neutrino oscillation may provide more information about the lepton flavor structure of the grand unified theory. In this paper, we study two lepton flavor violation processes , τ → μγ and Z → τμ, in the context of supersymmetric SO(10) grand unified models. We find the two processes are both of phenomenological interest. In particular the ...

We discuss the fermion mass hierarchy and the flavor mixings in the fat brane scenario of five dimensional SUSY theory. The decoupling solution of the sfermion mass spectrum can be realized by introducing the vectorlike mirror fields in an extra dimension. In this scenario, both the leftand right-handed sleptons can have sizable flavor mixings. We point out that this sizable flavor mixings can ...

A U (2) flavor symmetry can successfully describe the charged fermion masses and mixings, and supress SUSY FCNC processes, making it a viable candidate for a theory of flavor. We show that a direct application of this U (2) flavor symmetry automatically predicts a mixing of 45 o for ν µ ⇒ ν s , where ν s is a light, right-handed state. The introduction of an additional flavor symmetry acting on...

The effect of proportion of maltodextrin and gum arabic as carrier material and the percentage of nutmeg essential oil as flavor load on microencapsulation by spray drying was studied. The proportions of 0, 20, 40 and 60 percent gum arabic (w/w) in the carrier blend and 10, 20 and 30 percent nutmeg oil (w/w) as flavor load were studied. Emulsions were microencapsulated in a vertical co-current ...

We examine various possibilities for realistic 5D higgsless models and construct a full quark sector featuring next-to-minimal flavor violation (with an exact bulk SU(2) protecting the first two generations) satisfying electroweak and flavor constraints. The “new custodially protected representation” is used for the third generation to protect the light quarks from flavor violations induced due...

A fundamental question in comparative cognition is whether animals remember unique, personal past experiences. It has long been argued that memories for specific events (referred to as episodic memory) are unique to humans. Recently, considerable evidence has accumulated to show that food-storing birds possess critical behavioral elements of episodic memory, referred to as episodic-like memory ...

The effects of beef substitution with crimini or white mushrooms (Agaricus bisporus) on the flavor profiles of carne asada and beef taco blends were measured with a descriptive analysis panel. Sensory mitigation of sodium reduction through the incorporation of mushrooms was also investigated in the taco blends. The substitution of beef with mushrooms in the carne asada did not alter the overall...

Two experiments, using different ranges and numbers of stimuli, examined how linguistic labels affect the identification of flavor mixtures containing different proportions of sucrose (gustatory flavorant) and citral (olfactory flavorant). Both experiments asked subjects to identify each stimulus as having either "mostly sugar" or "mostly citrus." In one condition, no labels preceded the flavor...