RESUMO
Subluminous Type Ia supernovae, such as the Type Iax-class prototype SN 2002cx, are described by a variety of models such as the failed detonation and partial deflagration of an accreting carbon-oxygen white dwarf star or the explosion of an accreting, hybrid carbon-oxygen-neon core. These models predict that bound remnants survive such events with, according to some simulations, a high kick velocity. We report the discovery of a high proper motion, low-mass white dwarf (LP 40-365) that travels at a velocity greater than the Galactic escape velocity and whose peculiar atmosphere is dominated by intermediate-mass elements. Strong evidence indicates that this partially burnt remnant was ejected following a subluminous Type Ia supernova event. This supports the viability of single-degenerate supernova progenitors.
RESUMO
The methods for laboratory and commercial milling of dehulled barley grain are described. In the laboratory-scale barley at 10%, 12% and 14% moisture, was milled to produce three fine-products (flours) and two coarse-products (grits). The yield of flours and grits was about 40% and 60%, respectively. Increased products yield and the beta-glucan content in products with increasing moisture of ground grain were observed. Barley at 14% moisture was milled under commercial conditions to produce the following end-products: fine- and coarse-grained flours, middlings and fine grits. These products differed in their average contents of beta-glucans, total dietary fiber, ash and protein. The fine-grained grit from impact milling coarse grit had the highest contents of beta-glucans, total dietary fiber, ash and protein. This product, with a weight yield of 18.6%, contained 6.72% beta-glucans, 25.12% total dietary fiber, 2.19% ash, and 15.83% protein. All these values were at about 50%, 72%, 55% and 24%, respectively higher than in dehulled barley. Lowest contents of chemical components in fine-grained flours were found. Developed method of commercial milling of barley will allow to obtain new, nutritionally valuable barley products, which have potential for use in human foods.