Search results for "molécule"
showing 9 items of 19 documents
Algebraic study of pyramidal molecules in the very excited vibrational states.
2005
In the frame of the algebraic formalism U(p+1), we developed the method to build a vibrational Hamiltonian corresponding to a set of three identical oscillators. In order to test the model, we apply it to the molecules of stibine and arsine. We introduce a supplementary intermediate group K(3) inspired by the similar formalism used in nuclear physics. This group K(3) gives additional labels for classification of the energy levels. The eigenvalues of these invariant operators distinguish the local states of the molecule. Then we study the coupling of the vibrational modes of stretching and bending for the non plane XY3 molecules. We present the construction of an algebraic operator of coupli…
Goût et Olfaction
2016
In vivo high-throughput identification of olfactory receptor repertoire coding for a blending mixture
2019
International audience
Pourquoi ail et oignon parfument notre haleine pendant plusieurs heures
2022
ALIGNEMENT UNI ET TRIDIMENSIONNEL DE MOLÉCULES PAR IMPULSION LASER FEMTOSECONDE
2007
This thesis is devoted to the study of the alignment of linear and asymmetric top molecules generated by an intense laser pulse. In the case of short pulses with respect to molecular rotation, periodic alignment appears in field-free conditions after the extinction of the field. We study theoretically and experimentally the effects of intensity, temperature and polarization of the electric field on produced alignment. If the field is linearly polarized, the interaction leads to the alignment of the most polarizable axis of the molecule. If the field is elliptically polarized, the pulse can generate a simultaneous alignment of the three principal axes of inertia of an asymmetric top molecule…
Effets de la variabilité interindividuelle de la salive humaine (flux et composition) sur la libération d’arômes et la perception de la flaveur chez …
2018
International audience
Applications of Quantum Chemistry in Spectroscopy: Molecules, Complexes of Van der Waals, trapped Molecules
2009
I described in this memory my activities as a researcher at Tomsk well before 2003, in succession to the State University of Tomsk in the Faculty of Physics, Institute of Physics of Siberia, and the Institute of 'Atmospheric Optics, in France since then, mostly at the University of Bourgogne (ICB), but also at the University of Lille I (PhLAM) and the University of Marne-la-Vallée (LCT). Part of my work has been dedicated to the evaluation by calculating ab initio of rovibrational constants for quasi-spherical molecules. The centrifugal distortion constants and the dipole moment of the molecule SO2F2 were calculated to validate the tensor theory and interpreter the spectrum. I twas shown th…
FORMATION OF MOLECULES IN ULTRACOLD ATOMIC GASES VIA QUASI-RESONANT FIELDS
2010
we study the nonlinear mean-field dynamics of diatomic molecule formation at coherent photo- and magneto-association of ultracold atoms focusing on the case when the system is initially in the all-atomic state. We show that in the limit of strongly nonlinear interaction between an ultra-cold atomic-molecular system and a quasi-resonant electromagnetic field, the molecule formation process, depending on the characteristics of the associating field, may evolve according two different scenarios, namely, weak- and strong-oscillatory regimes. In the first case the number of molecules increases without pronounced oscillations of atom-molecule populations, while in the second case high-amplitude R…
Interactions arôme saveur texture
2012
L’acceptabilité des aliments par le consommateur dépend, en partie, de leurs propriétés sensorielles. La perception de l’arôme et de la saveur est principalement liée à la présence de molécules odorantes ou sapides. Néanmoins la perception de l’arôme peut être modifiée par la présence de certaines saveurs et réciproquement, par l’existence d’interactions perceptives. De même la texture de l’aliment va influencer la perception de son arôme et de sa saveur, principalement par l’existence d’interactions physicochimiques entre les molécules au sein de l’aliment ou par des modifications de la libération des molécules odorantes et sapides lors de la mastication. De ce fait, faire varier l’une de …