This report summarizes the flavor tagging techniques developed at the CDF and DØ experiments. Flavor tagging involves identification of the B meson flavor at production, whether its constituent is a quark or an anti-quark. It is crucial for measuring the oscillation frequency of neutral B mesons, both in the B 0 and B 0 s system. The two experiments have developed their unique approaches to fla...

Some implications of the proposal that flavor nondiagonal couplings of neutrinos to gravity might resolve the solar neutrino problem are considered in the context of three neutrino flavors. The two– flavor model is discussed as a limiting case of the full three-generation mechanism, and the behavior of the νe survival probability for various values of the three–flavor parameters is studied. Ove...

Flavor symmetry has been widely studied for figuring out the masses and mixing angles of standard-model fermions. In this paper we present a framework for handling flavor symmetry breaking where the symmetry breaking is triggered by boundary conditions of scalar fields in extra-dimensional space. The alignment of scalar expectation values is achieved without referring to any details of scalar p...

The oscillation frequency of B0-B0 mixing (∆md) has been measured using 29.1 fb −1 of data collected with the Belle detector at KEKB. This measurement is made through the distributions of the proper decay time difference of B pairs in events tagged as sameand opposite-flavor decays. In each event, one B is fully reconstructed in a flavor-specific hadronic decay mode, while the flavor of the oth...

Farmstead Cheddar cheeses with natural bandage wrappings have a distinctive flavor profile that is appealing to many consumers. An earthy/bell pepper (EBP) flavor has been previously recognized in some of these cheeses. This study characterized the alkylmethoxypyrazine compounds causing EBP flavor in Farmstead Cheddar cheeses. Eight cheeses were divided into inner, outer, rind, and wrapper sect...

Nutrient-conditioned flavors preferences are thought to involve an increase in flavor palatability (hedonic evaluation). Consistent with this view is the recent finding that a sweet flavor paired with intragastric glucose infusions elicited more hedonic taste reactivity (TR) responses than did an alternative sweet flavor paired with intragastric water. The generality of this finding was examine...

We present SUSY FLAVOR version 2 — a Fortran 77 program that calculates low-energy flavor observables in the general R-parity conserving MSSM. For a set of MSSM parameters as input, the code gives predictions for: 1. Electric dipole moments of the leptons and the neutron. 2. Anomalous magnetic moments (i.e. g − 2) of the leptons. 3. Radiative lepton decays (μ → eγ and τ → μγ, eγ). 4. Rare Kaon ...

The 1/Nc expansion provides a theoretical method for analyzing the spin-flavor symmetry properties of baryons in QCD that is quantitative, systematic and predictive. An exact spinflavor symmetry exists for large-Nc baryons, whereas for QCD baryons, the spin-flavor symmetry is approximate and is broken by corrections proportional to the symmetry-breaking parameter 1/Nc = 1/3. The 1/Nc expansion ...

The phase diagram of strongly interacting matter at non-zero temperature and baryon chemical potential is calculated within a 3-flavor NJL-type quark model with realistic quark masses. The model exhibits spontaneous chiral symmetry breaking as well as diquark condensation in the two-flavor color-superconducting phase and in the color-flavor locked phase. We investigate the color-flavor unlockin...