Implementing Qubits with Superconducting Integrated Circuits

Superconducting qubits are solid state electrical circuits fabricated using techniques borrowed from conventional integrated circuits. They are based on the Josephson tunnel junction, the only non-dissipative, strongly non-linear circuit element available at low temperature. In contrast to microscopic entities such as spins or atoms, they tend to be well coupled to other circuits, which make them appealling from the point of view of readout and gate implementation. Very recently, new designs of superconducting qubits based on multi-junction circuits have solved the problem of isolation from unwanted extrinsic electromagnetic perturbations. We discuss in this review how qubit decoherence is affected by the intrinsic noise of the junction and what can be done to improve it. PACS: 03.67.-a, 03.65.Yz, 85.25.-j, 85.35.Gv     

A formal description of open distributed processing (ODP) trading based on guidelines for the definition of managed objects (GDMO)

New requirements of growing computer networks and information systems have an influence on extended client/server models with increased functionality. This forms the basis for service management in distributed systems which is realized by a service trading concept. This paper studies the requirements derived from the Open Distributed Processing (ODP) Reference Model in order to consider an open service market. Furthermore, it examines management possibilities for describing the service trading scenario. Because of similar architectures and properties ODP services, service offers, types, exporters and traders are mapped onto management components and modeled as managed objects. Therefore, the Guidelines for the Definition of Managed Objects (GDMO) are used. The final concept allows a precise and unambiguous study of the service trading scenario and provides means for exporting and importing of service offers in a distributed environment.     

The possibility of new high-transmission,high finesse,Perot-Fabry interferometers for far ir spectroscopy

Finesse as high as 260 and peak transmission close to 98% at frequencies around 30 cm^?1 are predicted at 10 K by coating the Perot-Fabry (PF) mirrors with a suitable thickness of High Tc (HTC) superconductor YBaCuO. In fact, Finesse will be limited by the lack of parallelism and the lack of perfect flatness of the mirrors to values around 100. These predictions are based upon phenomenological models for both the YBaCuO coating and the MgO support, i.e. from direct transmission measurements of MgO and YBaCuO in the Far IR, which had to be fitted by the models.     

Studies on the sample weight for ochratoxin A determination in raw coffee

Ochratoxin A is a mycotoxin that may cause damage to the kidneys and the immune system in man. Foods are examined for this contaminant by the laboratories responsible for official food control. At present, there are no specific provisions for the sampling and examination of ochratoxin A in foods. Therefore, recourse is made to the provisions for aflatoxins. They prescribe the processing of samples with a weight of up to 30 kg. The examination of raw coffee for ochratoxin A in conjunction with the German Food Monitoring Programme of 2000 was undertaken with various sample weights (5, 10 and 30 kg) in order to identify the influence of the sample weight on the result. Overall, the sample weight did not have an effect on the detection and level of the ochratoxin A content in the samples of raw coffee examined.     

Making polyurethane foams from microemulsions

A remarkable correlation exists between the degree of expansion of polyurethane foams and the structure of the reacting premixes. Polyurethane foams obtained from reacting premixes containing microemulsions are highly expanded. The expansion rate is proportional to the volume fraction of microemulsion in the premix. The stability of premixes with and without microemulsion is completely different suggesting distinct creaming mechanisms. We apply this idea to synthesize polyurethane foams from microemulsions successfully. This approach can be used to rationalize the design of polyurethane formulations leading to highly expanded foams.     

The impact of roasting on the ochratoxin A content of coffee

Roasting coffee led to a drop in the ochratoxin A (OTA) concentration, as measured by the reference method, especially for dark type roasts. The way the beverage was prepared also affected the OTA content, which could paradoxically be higher than that of the initial roasted coffee. Assays on the thermal stability of pure OTA showed that it ought to be found in larger quantities in roasted coffee. This suggested that OTA was masked by reactions with the substrate during roasting. The absence of OTA in green coffee is therefore the best guarantee of safety.     

Is there a direct relationship between oral astringency and human salivary protein binding?

For decades, it is believed that astringency is due to the polyphenol-induced complexation of proline-rich salivary proteins in the oral cavity. In order to compare for the first time the human sensory threshold concentrations and the salivary protein binding activity of a series of astringent stimuli, human saliva protein was incubated for 5 min at 37 °C in the presence of astringent food-derived compounds and, after micro-centrifugation, the amount of the target molecules in the supernatant was quantitatively determined by HPLC-UV/Vis. Significant protein binding was observed for (−)-epigallocatechin-3-gallate, (−)-gallocatechin-3-gallate, (+)-gallocatechin, and (−)-catechin-3-gallate, all of which containing at least one galloyl moiety in the molecule and exhibiting rather high sensory thresholds of more than 200 μmol/L. In comparison, (+)-catechin and procyanidin B2, both lacking in any galloyl function, showed only comparatively low binding activity and, most interestingly, quercetin-3-O-α-l-rhamnopyranosyl-(1 → 6)-β-d-glucopyranoside and 3-carboxymethyl-indole-1-N-β-d-glucopyranoside did not show any protein binding at all, although the later N- and O-glycosides exhibited extraordinarily low sensory threshold concentrations of less than 0.001 and 0.0003 μmol/L, respectively. The data give some first evidence that the quantity of the non-bound, “free” astringent stimulus in the saliva liquid might be more closely related to the sensory perception of astringency than the amount complexed or precipitated by proteins. It is therefore questionable as to whether oral perception of astringency is related to the complexation and/or precipitation of salivary proteins.