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In this article, we define a “ recursive local” algorithm in order to construct two reccurent numerical sequences of positive prime numbers (𝑈2𝑛) and (𝑉2𝑛), ((𝑈2𝑛) function of (𝑉2𝑛)), such that for any integer n≥ 2, their sum is 2n. To build these , we use a third sequence of prime numbers (𝑊2𝑛) defined for any integer n≥ 3 by : 𝑊2𝑛 = Sup(p∈IP : p ≤ 2n-3), where IP is the infinite set of positive prime numbers. The Goldbach conjecture has been verified for all even integers 2n between 4 and 4.1018. . In the Table of Goldbach sequence terms given in paragraph § 10, we reach values of the order of 2n= 101000 . Thus, thanks to this algorithm of “ascent and descent”, we can validate the strong Euler-Goldbach conjecture.

Twisted supergravity is supergravity in a background where the bosonic ghost field takes a non-zero value. This is the supergravity counterpart of the familiar concept of twisting supersymmetric field theories. In this paper, we give conjectural descriptions of type IIA and IIB supergravity in 10 dimensions. Our conjectural descriptions are in terms of the closed-string field theories associated to certain topological string theories, and we conjecture that these topological string theories are twists of the physical string theories. For type IIB, the results of [CL15] show that our candidate twisted supergravity theory admits a unique quantization in perturbation theory. This is despite the fact that the theories, like the original physical theories, are non-renormalizable. Although we do not prove our conjectures, we amass considerable evidence. We find that our candidates for the twisted supergravity theories contain the residual supersymmetry one would expect. We also prove (using heavily a result of Baulieu [Bau10]) the open string version of our conjecture: the theory living on a brane in the topological string theory is a twist of the maximally supersymmetric gauge theory liv- ing on the brane in the physical string theory.

The bran fraction of wheat grain is known to contain significant quantities of bioactive components. This study evaluated the potential of solid-state yeast fermentation to improve the health beneficial properties of wheat bran, including extractable antioxidant properties, protein contents, and soluble and insoluble fiber compositions. Three commercial food grade yeast preparations were evaluated in the study along with the effects of yeast dose, treatment time, and their interaction with the beneficial components. Solid-state yeast treatments were able to significantly increase releasable antioxidant properties ranging from 28 to 65, from 0 to 20, from 13 to 19, from 0 to 25, from 50 to 100, and from 3 to 333% for scavenging capacities against peroxyl (ORAC), ABTS cation, DPPH and hydroxyl radicals, total phenolic contents (TPC), and phenolic acids, respectively. Yeast treatment increased protein content 11-12% but did not significantly alter the fiber composition of wheat bran. Effects of solid-state yeast treatment on both ORAC and TPC of wheat bran were altered by yeast dose, treatment time, and their interaction. Results suggest that solid-state yeast treatment may be a commercially viable postharvest procedure for improving the health beneficial properties of wheat bran and other wheat-based food ingredients.