98%
921
2 minutes
20
We report on the experimental investigation of the dependence of the elastic enhancement, i.e., enhancement of scattering in the backward direction over scattering in other directions, of a wave-chaotic system with partially violated time-reversal (T) invariance on its openness. The elastic enhancement factor is a characteristic of quantum chaotic scattering which is of particular importance in experiments, like compound-nuclear reactions, where only cross sections, i.e., the moduli of the associated scattering matrix elements, are accessible. In the experiment a quantum billiard with the shape of a quarter bow tie, which generates a chaotic dynamics, is emulated by a flat microwave cavity. Partial T-invariance violation of varying strength 0≤ξ≲1 is induced by two magnetized ferrites. The openness is controlled by increasing the number M of open channels, 2≤M≤9, while keeping the internal absorption unchanged. We investigate the elastic enhancement as function of ξ and find that for a fixed M it decreases with increasing T-invariance violation, whereas it increases with increasing openness beyond a certain value of ξ≳0.2. The latter result is surprising because it is opposite to that observed in systems with preserved Tinvariance (ξ=0). We come to the conclusion that the effect of T-invariance violation on the elastic enhancement then dominates over the openness, which is crucial for experiments which rely on enhanced backscattering, since, generally, a decrease of the openness is unfeasible. Motivated by these experimental results, we performed theoretical investigations based on random matrix theory which confirm our findings.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1103/PhysRevE.102.042206 | DOI Listing |
Inorg Chem
September 2025
College of Chemistry and Chemical Engineering, Key Laboratory of Shandong Provincial Universities for Functional Molecules and Materials, Qingdao University, Qingdao, Shandong 266071, P. R. China.
Molecular piezoelectrics have garnered significant attention in energy harvesting and sensing fields due to their high intrinsic piezoelectricity, low elastic properties, and excellent solution processability. Recent efforts have primarily focused on rationally tuning the piezoelectric performance of these materials through the molecular predesign of organic components. However, the regulation of piezoelectric properties via the central metal ion has remained relatively underexplored.
View Article and Find Full Text PDFAdv Mater
September 2025
Department of Engineering Science, University of Oxford, Oxford, OX1 3PJ, UK.
Hydrogen embrittlement (HE) poses a significant challenge to the durability of materials used in hydrogen production and utilization. Disentangling the competing nanoscale mechanisms driving HE often relies on simulations and electron-transparent sample techniques, limiting experimental insights into hydrogen-induced dislocation behavior in bulk materials. This study employs in situ Bragg coherent X-ray diffraction imaging to track three-dimensional (3D) dislocation and strain field evolution during hydrogen charging in a bulk grain of austenitic 316 stainless steel.
View Article and Find Full Text PDFJ Food Sci
September 2025
College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, China.
The growing consumer interest in functional and health-oriented foods prompted the incorporation of tartary buckwheat sprout flour (TBSF) into food production. The addition of TBSF enhanced the nutritional value of noodles. Research has shown that as the proportion of TBSF increased, both the water absorption rate and thermal stability of the dough improved, while formation time decreased and dough aging was inhibited.
View Article and Find Full Text PDFFood Res Int
November 2025
School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Anqing Yixiu Green Food Innovation Research Institute, Anqing 246000, PR China. Electronic address:
This study presents a biopreservation method using sourdough co-fermented with Fructilactobacillus sanfranciscensis and Propionibacterium freudenreichii, optimizing conditions to 220 hydration and 24 h fermentation. The composite sourdough bread quality was evaluated through physicochemical, storage, sensory, and microbial tests, with mechanisms analyzed based on microstructure, rheology, and dough structure. Results showed that: first, the composite sourdough enhanced bread physicochemical properties, increasing volume, height-to-diameter ratio, elasticity, and resilience, while reducing baking loss, hardness, chewiness, and adhesiveness.
View Article and Find Full Text PDFFood Res Int
November 2025
School of Life and Health Sciences, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan, Hubei 430
This study aimed to examine the impact of composite enzymatic treatment on the physicochemical properties of oat milk, which would provide an effective strategy to improve the stability of plant-based milk. Oat milks treated with individual α-amylase or in combination with the protein glutaminase were produced. The result indicated that composite enzyme treatment significantly changed the physicochemical properties and significantly improved the stability of oat milk.
View Article and Find Full Text PDF