Limoncello

A Generic Identification Theorem for L∗-groups of finite Morley rank

“…This consists essentially of two points: a weak embedding theorem and the treatment of groups with "standard components" of type SL 2 . The proof of the weak embedding theorem in the L * context is found in [12], and deviates significantly from the K * proof. The treatment of standard components of type SL 2 was given in the K * case in [3], and the treatment for the L * case will be found in [6] in due course; again it deviates from the K * case significantly, though not as much as the proof of the weak embedding theorem.…”

“…In the K * -case, the analysis of groups of even type was undertaken in [2][3][4]7,25], and this material is being adapted to the L * -case, see in particular [9][10][11][12] for the first part of this adaptation, with more to come. Our recognition theorem has also been given in the K * -case [15], and must be adapted to the L * setting.…”

Simple L∗-groups of even type with weakly embedded subgroups

“…And of course, when we come to consider the hypothesis (¬ * ) in a later paper, we will need to be quite clear as to what condition is being negated. The analysis under the hypothesis (¬ * ) is by far the hardest part of the classification of the simple L * -groups of even type with a weakly embedded subgroup [4].…”

“…We will complete the proof of the weak embedding theorem in [4] by dealing with the hypothesis (¬ * ), and we have a treatment of the strongly closed abelian case in preparation. So we anticipate that in due course the Algebraicity Conjecture will be verified for groups of even type.…”

Lemon juice bioactivity in vitro increased with lactic acid fermentation

“…[8] lemon flavor fruit liquor. [9] lemon oil essences on food antibacterial and quality improvement [10][11][12] and the production of fermented lemon products. [13] However, excluding studies on the use of probiotics in lemon fermentation and the improvement of the biological activity of food caused by lemons [14] and how lactobacillus strains are also commonly used in food flavor and functional improvement.…”