2004
DOI: 10.1103/physreve.70.052901
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Water-network percolation transitions in hydrated yeast

Abstract: We discovered two percolation processes in succession in dc conductivity of bulk baker's yeast in the course of dehydration. Critical exponents characteristic for the three-dimensional network for heavily hydrated system, and two dimensions in the light hydration limit, evidenced a dramatic change of the water network dimensionality in the dehydration process.

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Cited by 24 publications
(33 citation statements)
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“…They distill the underlying entanglement transition from the complicated epiphenomena associated with globally conserved currents [13,[47][48][49][50][51][52]. Here, we identify disordered Clifford circuits as a tractable semi-classical limit with a delocalization transition that maps precisely to percolation, a well-studied beast [53]. The percolation exponents show up in dynamical properties such as the growth and saturation of entanglement entropy after a global quench.…”
mentioning
confidence: 96%
“…They distill the underlying entanglement transition from the complicated epiphenomena associated with globally conserved currents [13,[47][48][49][50][51][52]. Here, we identify disordered Clifford circuits as a tractable semi-classical limit with a delocalization transition that maps precisely to percolation, a well-studied beast [53]. The percolation exponents show up in dynamical properties such as the growth and saturation of entanglement entropy after a global quench.…”
mentioning
confidence: 96%
“…The increased conductivity decrease rate region is indicative of conductivity percolation phenomenon [11,12,16]. Results of fitting conductivity data in this range with Eq.…”
Section: Resultsmentioning
confidence: 98%
“…All dielectric spectra, recorded at different water content in blue-green algae are typical for hydrated porous materials and showed well-separated contributions from two effects: dc conductivity and a single relaxation process [11,21,22], cf. Fig.…”
Section: Resultsmentioning
confidence: 99%
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