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Screening of cosmological constant in non-local gravity
Nojiri, S.,Odintsov, S.D.,Sasaki, M.,Zhang, Y.l. North-Holland Pub. Co 2011 Physics letters: B Vol.696 No.3
We discuss a possible mechanism to screen a cosmological constant in non-local gravity. We find that in a simple model of non-local gravity with the Lagrangian of the form, R+f(@?<SUP>-1</SUP>R)-2Λ where f(X) is a quadratic function of X, there is a flat spacetime solution despite the presence of the cosmological constant Λ. Unfortunately, however, we also find that this solution contains a ghost in general. Then we discuss the condition to avoid a ghost and find that one can avoid it only for a finite range of 'time'. Nevertheless our result suggests the possibility of solving the cosmological constant problem in the context of non-local gravity.
Isa Fusaro,Melania Giammarco,Michael Odintsov Vaintrub,Matteo Chincarini,Anna Chiara Manetta,Ludovica M. E. Mammi,Alberto Palmonari,Andrea Formigoni,Giorgio Vignola 아세아·태평양축산학회 2020 Animal Bioscience Vol.33 No.12
Objective: This study aimed to evaluate and compare the effects of three different diets on the fatty acids (FA) profile and sensory properties of a characteristic Italian fresh cheese: Pecorino "Primo Sale” (PS). Methods: Fifty-four sheep were divided into three feeding groups: total mixed ration (TMR) enriched with extruded linseed (TL), control diet with TMR without any integration (TC), and pasture (P). During cheese production, six cheeses per experimental group were produced each week, stored for 10 days at 4°C, and then analyzed for chemical composition, FA profile, and sensory properties. Results: Saturated fatty acids (SFA) were significantly higher in PS from group TC (82.11%) than in cheese from other two groups (P 75.48% and TL 66.83%). TL and P groups presented higher values of polyunsaturated fatty acids, 4.35 and 3.65%, respectively, than that of TC group (2.31%). The lowest SFA/unsaturated fatty acid ratio was found in TL and P groups, while the highest was found in the TC group. Vaccenic acid and conjugated linoleic acid (CLA) were higher in group P (p<0.05) than in groups L and TC. Sensory properties of cheese from group P received the highest scores for odor intensity and friability, while control group had a greater chewing consistency. Overall, all cheeses received good scores for acceptability. Conclusion: In conclusion, this study showed how the integration of extruded linseed improved the FA profile of fresh pecorino cheese PS preserving its sensory properties. Levels of CLA in the PS group achieved using this approach was not higher than that in a grazing diet. Cheeses from groups P and L contained a higher value of FA, with nutritional implications for humans, when compared with un-supplemented diet. Linseed may be a good feeding strategy when pasture is not available.