scholarly journals Cornalba-Harris equality for semistable hyperelliptic curves in positive characteristic

2004 ◽  
Vol 8 (3) ◽  
pp. 409-426 ◽  
Author(s):  
Kazuhiko Yamaki
Keyword(s):  
Positive Characteristic ◽  
Hyperelliptic Curves

scholarly journals Brauer groups of moduli of hyperelliptic curves via cohomological invariants

2021 ◽  
Vol 9 ◽  
Author(s):  
Andrea Di Lorenzo ◽  
Roberto Pirisi
Keyword(s):  
Positive Characteristic ◽  
Hyperelliptic Curves ◽  
Brauer Group ◽  
Base Field ◽  
Brauer Groups ◽  
Algebraic Stacks ◽  
Cohomological Invariants ◽  
Moduli Stack

Abstract Using the theory of cohomological invariants for algebraic stacks, we compute the Brauer group of the moduli stack of hyperelliptic curves ${\mathcal {H}}_g$ over any field of characteristic $0$ . In positive characteristic, we compute the part of the Brauer group whose order is prime to the characteristic of the base field.

scholarly journals Coleman integration for even-degree models of hyperelliptic curves

2015 ◽  
Vol 18 (1) ◽  
pp. 258-265 ◽  
Author(s):  
Jennifer S. Balakrishnan
Keyword(s):  
Number Theory ◽  
Computer Science ◽  
Hyperelliptic Curves ◽  
Open Book ◽  
Line Integral ◽  
Book Series ◽  
Numerical Examples ◽  
Lecture Notes ◽  
Integration Algorithms ◽  
Mathematical Sciences

The Coleman integral is a $p$-adic line integral that encapsulates various quantities of number theoretic interest. Building on the work of Harrison [J. Symbolic Comput. 47 (2012) no. 1, 89–101], we extend the Coleman integration algorithms in Balakrishnan et al. [Algorithmic number theory, Lecture Notes in Computer Science 6197 (Springer, 2010) 16–31] and Balakrishnan [ANTS-X: Proceedings of the Tenth Algorithmic Number Theory Symposium, Open Book Series 1 (Mathematical Sciences Publishers, 2013) 41–61] to even-degree models of hyperelliptic curves. We illustrate our methods with numerical examples computed in Sage.

scholarly journals Integral points on hyperelliptic curves

2008 ◽  
Vol 2 (8) ◽  
pp. 859-885 ◽  
Author(s):  
Yann Bugeaud ◽  
Maurice Mignotte ◽  
Samir Siksek ◽  
Michael Stoll ◽  
Szabolcs Tengely
Keyword(s):  
Hyperelliptic Curves ◽  
Integral Points

scholarly journals ON ORDINARY ENRIQUES SURFACES IN POSITIVE CHARACTERISTIC

2020 ◽  
pp. 1-14
Author(s):  
ROBERTO LAFACE ◽  
SOFIA TIRABASSI
Keyword(s):  
Positive Characteristic ◽  
Enriques Surfaces

Abstract We give a notion of ordinary Enriques surfaces and their canonical lifts in any positive characteristic, and we prove Torelli-type results for this class of Enriques surfaces.

scholarly journals Physiological performance of Kazachstania unispora in sourdough environments

2021 ◽  
Vol 37 (5) ◽  
Author(s):  
Dea Korcari ◽  
Giovanni Ricci ◽  
Claudia Capusoni ◽  
Maria Grazia Fortina
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Environmental Factors ◽  
Positive Characteristic ◽  
Carbohydrate Source ◽  
High Osmolarity ◽  
Commercial Strain ◽  
Positive Properties ◽  
Nutritional Mutualism

AbstractIn this work we explored the potential of several strains of Kazachstania unispora to be used as non-conventional yeasts in sourdough fermentation. Properties such as carbohydrate source utilization, tolerance to different environmental factors and the performance in fermentation were evaluated. The K. unispora strains are characterized by rather restricted substrate utilization: only glucose and fructose supported the growth of the strains. However, the growth in presence of fructose was higher compared to a Saccharomyces cerevisiae commercial strain. Moreover, the inability to ferment maltose can be considered a positive characteristic in sourdoughs, where the yeasts can form a nutritional mutualism with maltose-positive Lactic Acid Bacteria. Tolerance assays showed that K. unispora strains are adapted to a sourdough environment: they were able to grow in conditions of high osmolarity, high acidity and in presence of organic acids, ethanol and salt. Finally, the performance in fermentation was comparable with the S. cerevisiae commercial strain. Moreover, the growth was more efficient, which is an advantage in obtaining the biomass in an industrial scale. Our data show that K. unispora strains have positive properties that should be explored further in bakery sector. Graphic abstract

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