Water-network percolation transitions in hydrated yeast.
نویسندگان
چکیده
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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عنوان ژورنال:
- Physical review. E, Statistical, nonlinear, and soft matter physics
دوره 70 5 Pt 1 شماره
صفحات -
تاریخ انتشار 2004