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  Kebede Space Science and Condensed Matter Physics Research and Education Group-KREG

Research in the Capitol: Participants from: NC A&T State University

Sponsored by UNC-Undergduate Research Consortium

For more information please contact the UNC-URC Liason -Dr. Abebe Kebede

Mr. Jason Perry , NC A&T State University, Department of Physics

 

Lifetime of the Neutral Pion via the Primakoff Effect

Jason Perry 
Greensboro, NC 
Guilford County
 

Faculty Advisor(s): Samuel Danagoulian
Department of Physics, North Carolina A&T State University

The Primakoff effect is a process of beam particle scattering off the target nucleus at small angles. In this process the scattering occurs in the electromagnetic field of the nucleus without creating a large background of nuclear particles. In the reaction of pion production via the Primakoff effect, the beam of photons is directed to the atomic nucleus producing neutral pions at very small angle. Produced pions later decay into two more photons. If we know the energy of the initial photons, the energy and the emerging angles of the decay photons, then we can calculate the lifetime of the pion. I was involved in the construction of several detectors for this experiment.
 

Ms. Nikia Isley-George: Department of Political Science, NC A&T State University


 

Racial Profiling in Greensboro Police Department: Examination of Minority Trust

Abstract

The purpose of this research project is to examine the role of racial  profiling in the relationship between Law Enforcement and Minority  Communities in Greensboro, N.C.  Racial Profiling refers to the  Phenomenon of targeting people of color in traffic enforcement as a  pretext to further investigation or search.  Racial Profiling is a very controversial topic and has received a great deal of attention in the  national media.  More importantly, members of Congress, President Bush  and Attorney General Ashcroft have suggested this issue will be a top  priority in the new administration.  Two Bills have been introduced in Congress to mandate collection of data at the federal level.  Several states and local law enforcement agencies are collecting data on Traffic  Stops.
 

Ms. Deidra Felton, Department of Human Environment and Family Sciences, NC A&T State University


 

Microbiological Quality and Shelf-Life of Fish as Influenced by Bifidobacteria and Chemical Preservatives

Deidra Felton

Faculty Advisors: S.A. Ibrahim, and C.W. Seo
Food Microbiology and Biotechnology laboratory, 171 Carver Hall, North Carolina A&T State University, Greensboro, NC 27411

Abstract
In this study tilapia samples were immersed into the following solutions for 2 minutes:  1) 0.1 M sodium acetate, 2) 0.1 M sodium phosphate, 3) 10% Tween-20, 4) 0.1 M EDTA, 5) bifidobacteria fermented broth and 6) combinations of bifidobacteria and each of the four food preservative solutions.  Samples, which received no treatment, served as controls.    Fish samples were stored at 4( C for the period of 14 days and analyzed for bacterial count.  Samples treated with bifidobacteria alone or in combination with EDTA or Tween 20 showed significantly reduction in microbial population followed by EDTA alone.  Samples treated with sodium acetate delayed microbial growth in comparison with control treatment.  Significant increase in microbial population was found in control samples during the storage period.  Bifidobacteria alone or in combination with other food preservatives could be used to increase the shelf-life of fish and fish products.  This method has the potential for use as a low-cost means to extend the shelf-life of fish and possibly other food products.

Mr. Somphavanh Phetsamphou, Department of Human Environment and Family Sciences, NC A&T State University

Encapsulation of Lactobacillus reuteri with Sodium Alginate for Continuous Production of Lactic Acid

S. Phetsomphou

Faculty Advisor: S.A. Ibrahim, 

Food Microbiology and Biotechnology laboratory, 171 Carver Hall, North Carolina A&T State University, Greensboro, NC 27411

Abstract
In this study, the production of lactic acid was compared using two types of fermentation methods:  Batch and Batch bead fermentation. Five strains of L. reuteri, were used.  These strains were grown in lactobacillus MRS at 37(C for 24 hours. The cells were then washed and suspended in 10-ml peptone water.  Sodium alginate beads were prepared by resuspending the 10-ml culture in 7% sodium alginate solution.   Beads were manufactured by dropping sodium alginate culture into ice-cold (2( C) 0.4M calcium chloride using a  separatory funnel.  Under comparable conditions the sodium alginate encapsulated cells were allowed to ferment in 500-ml lactobacillus MRS and whey based medium at 37(C for 24 hrs.  Results showed that the pH reached 4.00 within 15 hrs with beads fermentation and reached 5.40 using conventional batch.  Our results suggest that using immobilized cells of L. reuteri could have potential use to produce lactic acid for commercial applications in food and pharmaceutical industries.