Knowledge of the neutrino flux produced by the Neutrinos at the Main Injector (NuMI) beamline is essential to the neutrino oscillation and neutrino interaction measurements of the MINERvA, MINOS+, ...NOvA and MicroBooNE experiments at Fermi National Accelerator Laboratory. We have produced a flux prediction which uses all available and relevant hadron production data, incorporating measurements of particle production off of thin targets as well as measurements of particle yields from a spare NuMI target exposed to a 120 GeV proton beam. The result is the most precise flux prediction achieved for a neutrino beam in the one to tens of GeV energy region. We have also compared the prediction to in situ measurements of the neutrino flux and find good agreement.
Neutrinos are one of the most promising messengers for signals of new physics Beyond the Standard Model (BSM). On the theoretical side, their elusive nature, combined with their unknown mass ...mechanism, seems to indicate that the neutrino sector is indeed opening a window to new physics. On the experimental side, several long-standing anomalies have been reported in the past decades, providing a strong motivation to thoroughly test the standard three-neutrino oscillation paradigm. In this Snowmass21 white paper, we explore the potential of current and future neutrino experiments to explore BSM effects on neutrino flavor during the next decade.
‘Fortune’ mandarin oranges were coated with edible hydroxypropyl methylcellulose-lipid composite coatings. The coatings consisted of beeswax, carnauba wax, or shellac, at 2 lipid contents (20% and ...60%). Weight loss of coated mandarins decreased significantly as lipid content increased. Beeswax (60%) emulsions were associated with the lowest weight loss. Coated fruit had higher internal CO2, lower internal O2, and higher ethanol contents than uncoated fruit. At 20% lipid content, internal O2 was lower and ethanol content was higher than at 60% lipid content, which could be related to the low oxygen permeability of hydroxypropyl methylcellulose and the higher viscosity of these emulsions that could have affected final thickness.
Two studies were conducted with ‘Fortune’ mandarins coated with locust bean gum (LBG)-based coatings to extend shelf-life, improve the external appearance and avoid flavor degradation of the fruit. ...In the first, three experimental LBG–lipid edible coatings (E6, F3 and F4) were tested and compared with a commercial wax and the uncoated control. Among the experimental coatings, F4 coating was the best for controlling weight loss and improving gloss, but it induced high ethanol production compared to commercial waxed fruit. A second experiment was designed to optimize the performance of F4 coating with two modifications: (1) decreasing emulsion solids content (SC) to half (F4-50% coating) and (2) increasing plasticizer content (F4-p coating). Fruit coated with the experimental coatings (F4, F4-50% and F4-p) were compared to uncoated fruit. Both coating modifications decreased ethanol levels in the juice compared to that from the F4-coating. Gloss of coated mandarins was reduced with the F4-50% coating. F4-p coating showed the best performance in controlling weight loss, improving gloss and reducing ethanol content.
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