scholarly journals Weak Multiplex Percolation

2021 ◽  
Author(s):  
Gareth J. Baxter ◽  
Rui A. da Costa ◽  
Sergey N. Dorogovtsev ◽  
José F. F. Mendes

In many systems consisting of interacting subsystems, the complex interactions between elements can be represented using multilayer networks. However percolation, key to understanding connectivity and robustness, is not trivially generalised to multiple layers. This Element describes a generalisation of percolation to multilayer networks: weak multiplex percolation. A node belongs to a connected component if at least one of its neighbours in each layer is in this component. The authors fully describe the critical phenomena of this process. In two layers with finite second moments of the degree distributions the authors observe an unusual continuous transition with quadratic growth above the threshold. When the second moments diverge, the singularity is determined by the asymptotics of the degree distributions, creating a rich set of critical behaviours. In three or more layers the authors find a discontinuous hybrid transition which persists even in highly heterogeneous degree distributions, becoming continuous only when the powerlaw exponent reaches $1+1/(M-1)$ for $M$ layers.

Author(s):  
Jean Fincher

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.


1988 ◽  
Vol 49 (C8) ◽  
pp. C8-1057-C8-1058
Author(s):  
S. Murayama ◽  
Y. Miyako ◽  
E. F. Wassermann

2011 ◽  
Vol 29 (supplement) ◽  
pp. 283-304 ◽  
Author(s):  
Timothy R. Brick ◽  
Steven M. Boker

Among the qualities that distinguish dance from other types of human behavior and interaction are the creation and breaking of synchrony and symmetry. The combination of symmetry and synchrony can provide complex interactions. For example, two dancers might make very different movements, slowing each time the other sped up: a mirror symmetry of velocity. Examining patterns of synchrony and symmetry can provide insight into both the artistic nature of the dance, and the nature of the perceptions and responses of the dancers. However, such complex symmetries are often difficult to quantify. This paper presents three methods – Generalized Local Linear Approximation, Time-lagged Autocorrelation, and Windowed Cross-correlation – for the exploration of symmetry and synchrony in motion-capture data as is it applied to dance and illustrate these with examples from a study of free-form dance. Combined, these techniques provide powerful tools for the examination of the structure of symmetry and synchrony in dance.


1999 ◽  
Vol 169 (6) ◽  
pp. 695
Author(s):  
Ibragimkhan K. Kamilov ◽  
Akai K. Murtazaev

Author(s):  
О. І. Герзанич ◽  
О. Г. Сливка ◽  
П. П. Гуранич ◽  
В. С. Шуста ◽  
В. М. Кедюлич ◽  
...  

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