Zobrazeno 1 - 8 of 8 pro vyhledávání: '"Baltasar Mena"'
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Akademický článek
Fractal Features of Fracture Networks and Key Attributes of Their Models
Autor: Hugo Mondragón-Nava, Didier Samayoa, Baltasar Mena, Alexander S. Balankin
Publikováno v: Fractal and Fractional, Vol 7, Iss 7, p 509 (2023)
This work is devoted to the modeling of fracture networks. The main attention is focused on the fractal features of the fracture systems in geological formations and reservoirs. Two new kinds of fracture network models are introduced. The first is ba
Externí odkaz: https://doaj.org/article/b0fda562329140bbbc04b91fb3072403
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2
Fractal Features of Fracture Networks and Key Attributes of Their Models
Autor: Balankin, Hugo Mondragón-Nava, Didier Samayoa, Baltasar Mena, Alexander S.
Publikováno v: Fractal and Fractional; Volume 7; Issue 7; Pages: 509
This work is devoted to the modeling of fracture networks. The main attention is focused on the fractal features of the fracture systems in geological formations and reservoirs. Two new kinds of fracture network models are introduced. The first is ba
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=multidiscipl::c2cb10d2a47fc6768b94658c7a2532a4
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4
Topological Hausdorff dimension and geodesic metric of critical percolation cluster in two dimensions
Autor: BALTASAR MENA, Miguel Ángel Martínez Cruz, Given Names Deactivated Family Name Deactivated, Alexander Balankin
Publikováno v: Physics Letters A. 381:2665-2672
In this work, we prove that the topological Hausdorff dimension of critical percolation cluster (CPC) in two dimensions is equal to D t H = D r b + 1 = 7 / 4 , where D r b is the Hausdorff dimension of the set of red bonds. Hence, the CPC is infinite
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::59006f44fcfd0671116592bee608822a
https://doi.org/10.1016/j.physleta.2017.06.028
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6
Viscoamylographic Studies onZea Mays[Mexican White Tuxpeño Maize] Partial Gelatinization with Calcium Hydroxide
Autor: Baltasar Mena-Iniesta, Carmen Durán-de-Bazúa, Alfredo Salazar-Zazueta, Salvador A. Sánchez-Tovar
Publikováno v: Starch - Stärke. 56:526-534
Mexicans staple food is maize “tortilla”, prepared by thermal-alkaline processes. The sensory properties of “masa” and “tortilla” depend on the reactions occuring between lime and chemical compounds in maize. In the present study, the eff
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9a3861a91315ffd8b11f6a382837d7fb
https://doi.org/10.1002/star.200400306
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