scholarly journals Branching Brownian motion with spatially homogeneous and point-catalytic branching

2019 ◽  
Vol 56 (3) ◽  
pp. 891-917
Author(s):  
Sergey Bocharov ◽  
Li Wang

AbstractWe consider a model of branching Brownian motion in which the usual spatially homogeneous branching and catalytic branching at a single point are simultaneously present. We establish the almost sure growth rates of population in certain time-dependent regions and as a consequence the first-order asymptotic behaviour of the rightmost particle.

2015 ◽  
Vol 125 (5) ◽  
pp. 2096-2145 ◽  
Author(s):  
Julien Berestycki ◽  
Éric Brunet ◽  
John W. Harris ◽  
Simon C. Harris ◽  
Matthew I. Roberts

1976 ◽  
Vol 56 (2) ◽  
pp. 71-78 ◽  
Author(s):  
D. R. CAMERON ◽  
C. G. KOWALENKO

A small subsystem model was developed to simulate the major nitrogen flow pathways in an unsaturated soil treated with ammonium sulphate. A nonlinear Freundlich equilibrium model and a Langmuir kinetic model were used to describe mathematically the adsorption–desorption of soluble NH4+ to the exchangeable and clay-fixed phases, respectively. Time dependent, microbial mediated first-order kinetic models were used to quantify the ammonification and nitrification processes. The subsystem model was then used as a research tool to derive ammonification and nitrification rate coefficients for a preceding incubation experiment conducted using different soil moisture contents and temperatures. The model yields reasonably good fits to the observed data. A subsequent regression analysis relating the coefficients to temperature and moisture pointed out the importance of the temperature–water content interaction term in quantifying microbial mediated processes.


2015 ◽  
Vol 51 (4) ◽  
pp. 1215-1250 ◽  
Author(s):  
Julien Berestycki ◽  
Nathanaël Berestycki ◽  
Jason Schweinsberg

2017 ◽  
Vol 23 (5) ◽  
pp. 415-425 ◽  
Author(s):  
M Dianat ◽  
M Taghizadeh ◽  
F Shahidi ◽  
SMA Razavi

In this study, the effect of barley malt extract at two brix levels (74 and 79 °Bx) and three ratios of malt extract/honey (65:35, 70:30 and 75:25) on the flow behavior properties of honey–malt spread at three temperature levels (35 ℃, 45 ℃ and 55 ℃) was investigated. Time-dependent behavior data of the spread samples were appropriately fitted to the Weltman, first-order stress decay with a zero stress value and first-order stress decay with a non-zero stress value models. Also, the Power-law, Herschel–Bulkley, Casson and Bingham models were used for curve fitting the time-independent behavior data. Regarding the R2 and root mean square error coefficients, the first-order stress decay with a non-zero stress value and Herschel–Bulkley models were selected as the suitable models to describe the flow behavior of samples. The results for time-dependent properties showed that spread samples exhibit a thixotropic behaviour, as the viscosity for all samples decreased with increase in shearing time at a constant shear rate of 50 s−1.


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