The design of the MEG II experiment Baldini, A. M; Baracchini, E; Bemporad, C ...
European physical journal. C, Particles and fields,
05/2018, Letnik:
78, Številka:
5
Journal Article
Recenzirano
Odprti dostop
The MEG experiment, designed to search for the Formula omitted decay, completed data-taking in 2013 reaching a sensitivity level of Formula omitted for the branching ratio. In order to increase the ...sensitivity reach of the experiment by an order of magnitude to the level of Formula omitted, a total upgrade, involving substantial changes to the experiment, has been undertaken, known as MEG II. We present both the motivation for the upgrade and a detailed overview of the design of the experiment and of the expected detector performance.
•Immersive technologies were used to recreate two consumption environments.•Recreated contexts elicited food-specific and general effects on food evaluations.•Evaluations of contextually incongruent ...foods were less positive and less consistent.•A typical eating environment increased food consumption and liking consistency.•Findings showcase the potential of immersive technology.
Prior research using immersive technology has shown that consumption contexts can be successfully recreated to elicit effects on hedonic food evaluations, but the food-specificity of these effects is as of yet unclear. The current study investigates how repeated exposure to foods in congruent and incongruent immersive contexts affects hedonic perception over time. Two groups of participants (N = 23, N = 18) were exposed to three food products (sushi, popsicle and iced tea) in either an immersive beach context or an immersive sushi restaurant context for seven days. On the eighth day, participants were exposed to the same foods once more, but switched to the other context. Hedonic evaluations were collected prior to and during tasting at initial exposure (day 1), after repeated exposure to the same context (day 7) and in the switched context (day 8); consumption behavior was monitored on exposure days (days 2–6). Results showed that prior to tasting, expected liking and desire to eat were higher for congruent food-context combinations (popsicle at the beach, sushi in the sushi restaurant) than for incongruent combinations (popsicle in the sushi restaurant, sushi at the beach). Upon tasting, no differences were found in average food liking, but individual liking ratings for congruent (vs. incongruent) food-context combinations were more consistent over time. Immersive contexts also elicited general effects, such that a typical consumption environment (sushi restaurant) increased food consumption and yielded more consistent product liking ratings over time. Findings underline the importance of taking a holistic view on consumer testing, and showcase the potential of immersive technology.
Real-life human eating behaviour does not take place in a vacuum, rather it happens in context. The context in which consumers eat their foods influences the acceptance of the consumed foods. ...Consequently, consumers’ hedonic and sensory ratings elicited in a natural consumption context will differ from those elicited under controlled sensory laboratory conditions. Moreover, foods are rarely consumed on one single occasion but are typically consumed repeatedly and ratings may change over repeated consumptions as well.
Often, consumer acceptance is tested explicitly, for example with liking ratings, especially when the testing is done outside the laboratory. Implicit tests such as facial expressions and physiological measurements of the autonomic nervous system can provide additional information on consumer acceptance. As a result of technological advantages, such tests are no longer limited to the laboratory but can also be used in natural consumption contexts.
Eighteen healthy Dutch consumers (18–65 years of age) tested four test foods plus a warm-up sample ten times on consecutive weekdays and on similar hours using their own laptop and webcam. Test locations alternated between the sensory laboratory and the participant’s own home. Explicit measures included liking scores and scores on ten sensory taste/flavour/texture attributes, and implicit measures included facial expressions, heart rate and consumption duration using Face ReaderTM. This study was the first to validate the Face ReaderTM for usage at home.
The liking scores and sensory profiles varied between test foods (p < 0.05), but not between test locations and only some specific sensory attributes showed systematic variation over repeated consumption. In contrast, implicit measures showed systematic effects of test foods, test locations, and repeated consumptions (p < 0.05). Compared to consumption in the laboratory, consumption at home was faster, triggered higher heart rates, and triggered more intense facial expressions of happiness, contempt, disgust and boredom.
Implicit tests were more sensitive to effects of test location and repeated consumption than explicit tests. Additional research is required to investigate the relevance of these measures to long term consumer acceptance of food products.
We present a method for precise monitoring of the loop gain of transition edge sensors (TES) under electrothermal feedback. The measurement is implemented on the ICE DfMux electronics and operates ...simultaneously with Digital Active Nulling (DAN). It uses one additional bias sinusoid per TES and does not require any additional readout channels. The loop gain monitor is being implemented on the Simons Array and is an integral part of the baseline calibration strategy for the upcoming
LiteBIRD
satellite.
High‐strength, low‐frictional‐coefficient gels are produced by adding a third component to a double‐network gel (DN gel), of either a weakly crosslinked network or non‐crosslinked linear chains (to ...produce, respectively, a triple‐network gel (TN gel) and a DN‐L gel, see Figure). All the gels are highly transparent. The DN‐L gel shows a fracture strength as high as 9 MPa and its frictional coefficient is as low as 10–5 under an extremely high pressure of the order of sub‐MPa.
We trained a model to distinguish an extreme high arousal, unpleasant drink from regular drinks based on a range of implicit behavioral and physiological responses to naturalistic tasting. The ...trained model predicted arousal ratings of regular drinks, highlighting the possibility to estimate affective experience without having to rely on subjective ratings.
POLARBEAR-2b (PB-2b) is the second of three cryogenic receivers of the Simons Array cosmic microwave background polarization experiment. PB-2b contains over 7500 transition-edge sensor (TES) ...bolometers cooled to 250 mK and read out using digital frequency-division multiplexing (DfMux). Stray impedance in the DfMux circuit obscures TES characterization and affects TES dynamic behavior. In order to accurately characterize TESs, it is necessary to account for stray impedance in the bias circuit. We define a stray impedance model, and we describe the technique used to measure model parameters in situ and to remove their effects on TES characterization. We use the same model to predict TES dynamic behavior and show good agreement between data and the model.
We studied the radiative muon decay
μ
+
→
e
+
ν
ν
¯
γ
by using for the first time an almost fully polarized muon source. We identified a large sample (
∼
13,000) of these decays in a total sample of
...1.8
×
10
14
positive muon decays collected in the MEG experiment in the years 2009–2010 and measured the branching ratio
B
(
μ
→
e
ν
ν
¯
γ
)
=
(
6.03
±
0.14
(
stat
.
)
±
0.53
(
sys
.
)
)
×
10
-
8
for
E
e
>
45
MeV
and
E
γ
>
40
MeV
, consistent with the Standard Model prediction. The precise measurement of this decay mode provides a basic tool for the timing calibration, a normalization channel, and a strong quality check of the complete MEG experiment in the search for
μ
+
→
e
+
γ
process.
PDF
