The Ultra Cool Brown Dwarf Companion of WD 0806-661: Age, Mass, and Formation Mechanism

We have combined multi-epoch images from the Infrared Side Port Imager on the CTIO 4-meter telescope to derive a 3-sigma limit of J=21.7 for the ultra cool brown dwarf companion to WD 0806-661 (GJ 3483). We find that J-[4.5]>4.95, redder than any other brown dwarf known to date. With theoretical evolutionary models and ages 1.5-2.7 Gyr, we estimate the brown dwarf companion to have mass <10-13 Jupiter masses and temperature <400 K, providing evidence that this is among the coolest brown dwarfs currently known. The range of masses for this object is consistent with that anticipated from Jeans-mass fragmentation and we present this as the likely formation mechanism. However, we find that substellar companions of similar mass (~7-17 Jupiter masses) are distributed over a wide range of semi-major axes, which suggests that giant planet and low-mass brown dwarf formation overlap in this mass range.Comment: 13 pages, 3 figures, accepted in ApJ Letters. Several changes, most importantly a change in the name of the companion (GJ 3483B

Analysis of acid-stressed Bacillus cereus reveals a major oxidative response and inactivation-associated radical formation

Acid stress resistance of the food-borne human pathogen Bacillus cereus may contribute to its survival in acidic environments, such as encountered in soil, food and the human gastrointestinal tract. The acid stress responses of B. cereus strains ATCC 14579 and ATCC 10987 were analysed in aerobically grown cultures acidified to pH values ranging from pH 5.4 to pH 4.4 with HCI. Comparative phenotype and transcriptome analyses revealed three acid stressinduced responses in this pH range: growth rate reduction, growth arrest and loss of viability. These physiological responses showed to be associated with metabolic shifts and the induction of general stress response mechanisms with a major oxidative component, including upregulation of catalases and superoxide dismutases. Flow cytometry analysis in combination with the hydroxyl (OH center dot) and peroxynitrite (ONOO-)-specific fluorescent probe 3'-(phydroxyphenyl) fluorescein (HPF) showed excessive radicals to be formed in both B. cereus strains in bactericidal conditions only. Our study shows that radicals can indicate acid-induced malfunctioning of cellular processes that lead to cell death

Thermal transport in nanocrystalline graphene investigated by approach-to-equilibrium molecular dynamics simulations

Approach-to-equilibrium molecular dynamics simulations have been used to study thermal transport in nanocrystalline graphene sheets. Nanostructured graphene has been created using an iterative process for grain growth from initial seeds with random crystallographic orientations. The resulting cells have been characterized by the grain size distribution based on the radius of gyration, by the number of atoms in each grain and by the number of atoms in the grain boundary. Introduction of nanograins with a radius of gyration of 1 nm has led to a significant reduction in the thermal conductivity to 3% of the value in single crystalline graphene. Analysis of the vibrational density of states has revealed a general reduction of the vibrational intensities and broadening of the peaks when nanograins are introduced which can be attributed to phonon scattering in the boundary layer. The thermal conductivity has been evaluated as a function of the grain size with increasing size up to 14 nm and it has been shown to follow an inverse rational function. The grain size dependent thermal conductivity could be approximated well by a function where transport is described by a connection in series of conducting elements and resistances (at boundaries).Comment: 9 pages, 9 figure

Finite element elastic-plastic-creep and cyclic life analysis of a cowl lip

Results are presented of elastic, elastic-plastic, and elastic-plastic-creep analyses of a test-rig component of an actively cooled cowl lip. A cowl lip is part of the leading edge of an engine inlet of proposed hypersonic aircraft and is subject to severe thermal loadings and gradients during flight. Values of stresses calculated by elastic analysis are well above the yield strength of the cowl lip material. Such values are highly unrealistic, and thus elastic stress analyses are inappropriate. The inelastic (elastic-plastic and elastic-plastic-creep) analyses produce more reasonable and acceptable stress and strain distributions in the component. Finally, using the results from these analyses, predictions are made for the cyclic crack initiation life of a cowl lip. A comparison of predicted cyclic lives shows the cyclic life prediction from the elastic-plastic-creep analysis to be the lowest and, hence, most realistic

Genetic sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) and its association with Physiological mechanisms controlling Body Mass Index (BMI)

Taste sensitivity to the bitter compound 6-n-propylthiouracil (PROP) is considered a marker for individual differences in taste perception that may influence food preferences and eating behavior, and thereby energy metabolism. This review describes genetic factors that may contribute to PROP sensitivity including: (1) the variants of the TAS2R38 bitter receptor with their different affinities for the stimulus; (2) the gene that controls the gustin protein that acts as a salivary trophic factor for fungiform taste papillae; and (3) other specific salivary proteins that could be involved in facilitating the binding of the PROP molecule with its receptor. In addition, we speculate on the influence of taste sensitivity on energy metabolism, possibly via modulation of the endocannabinoid system, and its possible role in regulating body composition homeostasis

Marked increase in PROP taste responsiveness following oral supplementation with selected salivary proteins or their related free amino acids

The genetic predisposition to taste 6-n-propylthiouracil (PROP) varies among individuals and is associated with salivary levels of Ps-1 and II-2 peptides, belonging to the basic proline-rich protein family (bPRP). We evaluated the role of these proteins and free amino acids that selectively interact with the PROP molecule, in modulating bitter taste responsiveness. Subjects were classified by their PROP taster status based on ratings of perceived taste intensity for PROP and NaCl solutions. Quantitative and qualitative determinations of Ps-1 and II-2 proteins in unstimulated saliva were performed by HPLC-ESI-MS analysis. Subjects rated PROP bitterness after supplementation with Ps-1 and II-2, and two amino acids (L-Arg and L-Lys) whose interaction with PROP was demonstrated by (1)H-NMR spectroscopy. ANOVA showed that salivary levels of II-2 and Ps-1 proteins were higher in unstimulated saliva of PROP super-tasters and medium tasters than in non-tasters. Supplementation of Ps-1 protein in individuals lacking it in saliva enhanced their PROP bitter taste responsiveness, and this effect was specific to the non-taster group.(1)H-NMR results showed that the interaction between PROP and L-Arg is stronger than that involving L-Lys, and taste experiments confirmed that oral supplementation with these two amino acids increased PROP bitterness intensity, more for L-Arg than for L-Lys. These data suggest that Ps-1 protein facilitates PROP bitter taste perception and identifies a role for free L-Arg and L-Lys in PROP tasting