A Salad of Cocycles

نویسندگان

  • Mariusz Lemańczyk
  • Dalibor Volný
چکیده

We study the centraliser of locally compact group extensions of er-godic probability preserving transformations. New methods establishing ergodicity of group extensions are introduced, and new examples of squashable and non-coalescent group extensions are constructed. Smooth versions of some of the constructions are also given. §0 Introduction Let T be an ergodic probability preserving transformation of the probability space (X, B, m). Let (G, T) be a locally compact, second countable, topological group (T = T (G) denotes the family of open sets in the topological space G), and let ϕ : X → G be a measurable function. The skew product preserves the measure µ = m × m G where m G is left Haar measure on G. There is an ergodic skew product T ϕ : X × G −→ X × G iff the group G is amenable (see [G-S], references therein, and [Zim]). In this paper, we are mainly concerned with Abelian G. Recall that on any locally compact, Abelian, second countable, topological group G, there is defined a norm · G (satisfying x = − x ≥ 0 with equality iff x = 0, and x + y ≤ x + y) which generates the topology of G. The centraliser. Recall that the centraliser of a non-singular transformation R : X → X is the collection of commutors of R, that is, non-singular transformations of X which commute with R. The collection of invertible commutors (the invertible centraliser) is denoted by C(R). We study those commutors Q of T ϕ , of form (*) Q(x, y) = (Sx, f (x)w(y)) Original uncut version of A cut salad of cocycles.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

An Adenosine Triphosphate Bioluminescence Method for Evaluating the Microbial Contamination of the Salad-Preparing Tables and Salad-Serving Dishes in Restaurants of Mashhad City, Iran

Introduction: Consumption of vegetable products is increasing commonly in the world because they are recognized as an important source of nutrients, vitamins, and fiber for humans. Salads are among the most widely used foods that are also known as the most contaminated foods in restaurants. This study was conducted to determine the microbial contamination of salad-preparing tables and salad-ser...

متن کامل

Prevalence of Listeria Species in Ready-to-Eat Food in Shahrekord Restaurants

Abstract Background and Objective: Listeria bacteria with worldwide widespread are commonly found in soil, sewage, dust and water. Among which,Listeria monocytogenes can cause a serious food-borne disease. The objective of this study was to investigate the prevalence of Listeria species in ready-to-eat foods. Material and Methods: The samples (n=235) including oloveyh salad (n = 64), Yogurt ste...

متن کامل

فرمولاسیون و تولید سس‌های سالاد کم کالری

Low calorie salad dressings are oil-in-water emulsion products, in which the oil content has been substantially decreased. This decrease, however, is accompanied by reduction in the viscosity hence, an undesirable texture. To overcome this, oil replacers are generally used. In this research, maltodextrin and xanthan gum were used to replace part of the oil in the production of two kinds of sala...

متن کامل

فرمولاسیون و تولید سس‌های سالاد کم کالری

Low calorie salad dressings are oil-in-water emulsion products, in which the oil content has been substantially decreased. This decrease, however, is accompanied by reduction in the viscosity hence, an undesirable texture. To overcome this, oil replacers are generally used. In this research, maltodextrin and xanthan gum were used to replace part of the oil in the production of two kinds of sala...

متن کامل

تولید نشاسته ژلاتینه گندم و ذرت به وسیله خشک کن غلتکی واستفاده از آن در تولید سس سالاد

Salad dressing is a semisolid emulsion and a colloidal system with high consumer demand. Food polysaccharides (e.g starch) are used in the formulation of salad dressing to improve its physical properties and sensory attributes. In this research, 10% mixture of wheat or maize starches were used to produce pregelatinized starches by a double drum drier, followed by milling and sieving. The pregel...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:

دوره   شماره 

صفحات  -

تاریخ انتشار 1998