Sauter-Schwinger Effect in a Bardeen-Cooper-Schrieffer Superconductor.

Since the 1960s a deep and surprising connection has followed the development of superconductivity and quantum field theory. The Anderson-Higgs mechanism and the similarities between the Dirac and Bogoliubov-de Gennes equations are the most intriguing examples. In this last analogy, the massive Dirac particle is identified with a quasiparticle excitation and the fermion mass energy with the superconducting gap energy. Here we follow further this parallelism and show that it predicts an outstanding phenomenon: the superconducting Sauter-Schwinger effect. As in the quantum electrodynamics Schwinger effect, where an electron-positron couple is created from the vacuum by an intense electric field, we show that an electrostatic field can generate two coherent excitations from the superconducting ground-state condensate. Differently from the dissipative thermal excitation, these form a new macroscopically coherent and dissipationless state. We discuss how the superconducting state is weakened by the creation of this kind of excitations. In addition to shedding a different light and suggesting a method for the experimental verification of the Sauter-Schwinger effect, our results pave the way to the understanding and exploitation of the interaction between superconductors and electric fields.

High-performance anion-exchange chromatography coupled with pulsed amperometric detection and capillary zone electrophoresis with indirect ultra violet detection as powerful tools to evaluate prebiotic properties of fructooligosaccharides and inulin.

Fructooligosaccharides (FOS) and inulin are food grade non-digestible carbohydrates that exert beneficial nutritional effect. This paper describes the suitability of high-performance anion-exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD) and capillary zone electrophoresis (CZE) to evaluate fermentation properties of FOS and inulin in pure Bifidobacterium cultures; and to study their effects on faecal cultures (microbial population and short-chain fatty acids). Prebiotic effectiveness of FOS and inulin of different degrees of polymerization was evaluated monitoring the changes in their molecular weight distribution during the in vitro growth of selected Bifidobacterium strains. The qualitative analysis of the residual soluble oligosaccharides or polysaccharides from Raftilose Synergy, Raftiline HP and Raftilose P95 was carried out by HPAEC-PAD, using a CarboPac PA 100 column and an appositely optimized gradient elution program. Under the optimized gradient elution conditions, glucose, fructose, sucrose were resolved from each other and from fructans with a DP ranging from 3 (1-kestose) to 60. The chromatographic profiles of the spent broths pointed out that almost every strain presented a different capability to ferment fructan chains of variable DP, indicating wide strain to strain differences. To explore the prebiotic effect of FOS and inulin, related to of short chain fatty acids (SCFAs) accumulation in faecal cultures due to fermentative metabolism of intestinal microflora, analysis of SCFAs, acetic and lactic acid was achieved by co-electroosmotic capillary electrophoresis, where the electrophoretic mobility of the anionic analytes and electroosmotic flow (EOF) were similarly directed. Moreover, the use of UV detection for the analyses of our organic anions required a running electrolyte which allowed indirect detection. The optimization of the capillary electrophoretic conditions was carried out by applying a chemometric study based on the use of the experimental design, the effects of three parameters, i.e. temperature, voltage and percentage of methanol added to the background electrolyte were investigated.