Zobrazeno 1 - 10
of 549
pro vyhledávání: '"Markwick, P."'
Autor:
Markwick, R. N., Frank, A., Blackman, E. G., Carroll-Nellenback, J., Lebedev, S. V., Russell, D. R., Halliday, J. W. D., Suttle, L. G., Hartigan, P. M.
We report on the results of a simulation based study of colliding magnetized plasma flows. Our set-up mimics pulsed power laboratory astrophysical experiments but, with an appropriate frame change, are relevant to astrophysical jets with internal vel
Externí odkaz:
http://arxiv.org/abs/2311.07717
Detailed astrochemical models are a key component to interpret the observations of interstellar and circumstellar molecules since they allow important physical properties of the gas and its evolutionary history to be deduced. We update one of the mos
Externí odkaz:
http://arxiv.org/abs/2311.03936
Autor:
Sowinski, Damian R, Carroll-Nellenback, Jonathan, Markwick, Robert N, Piñero, Jordi, Gleiser, Marcelo, Kolchinsky, Artemy, Ghoshal, Gourab, Frank, Adam
Publikováno v:
PRX Life 1, 023003 (2023)
We explore the application of a new theory of Semantic Information to the well-motivated problem of a resource foraging agent. Semantic information is defined as the subset of correlations, measured via the transfer entropy, between agent $A$ and env
Externí odkaz:
http://arxiv.org/abs/2304.03286
Autor:
Markwick, R. N., Frank, A., Carroll-Nellenback, J., Blackman, E. G., Hartigan, P. M., Lebedev, S. V., Russel, D. R., Halliday, J. W. D., Suttle, L. G.
Publikováno v:
Physics of Plasmas, Volume 29, Issue 10, id.102901, 14 pp (October 2022)
Supersonic interacting flows occurring in phenomena such as protostellar jets give rise to strong shocks, and have been demonstrated in several laboratory experiments. To study such colliding flows, we use the AstroBEAR AMR code to conduct hydrodynam
Externí odkaz:
http://arxiv.org/abs/2212.05631
Publikováno v:
The Microbe, Vol 4, Iss , Pp 100130- (2024)
Kombucha is a fermented tea beverage containing live microorganisms, mostly beneficial strains of yeast and acetic acid bacteria (AAB), but empirical evidence is limited supporting the probiotic potential of kombucha. This study reports the in vitro
Externí odkaz:
https://doaj.org/article/d27a4467a78d4dada65b4eebe3865da4
Autor:
Markwick, R. N., Frank, A., Carroll-Nellenback, J., Liu, B., Blackman, E. G., Lebedev, S. V., Hartigan, P. M.
Publikováno v:
Monthly Notices of the Royal Astronomical Society, Volume 508, Issue 2, pp.2266-2278 (Dec 2021)
Collisional self-interactions occurring in protostellar jets give rise to strong shocks, the structure of which can be affected by radiative cooling within the flow. To study such colliding flows, we use the AstroBEAR AMR code to conduct hydrodynamic
Externí odkaz:
http://arxiv.org/abs/2109.03282
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100711- (2024)
The current study investigated the in vitro probiotic potential of yeast isolated from kombucha, a tea beverage fermented with a symbiotic culture of acetic acid bacteria and yeast. A total of 62 yeast strains were previously isolated from four diffe
Externí odkaz:
https://doaj.org/article/c23a801438964fd4847fdad4943cb5ac
Autor:
Jia Sun, Olin Silander, Kay Rutherfurd-Markwick, Daying Wen, Tanya Poi-poi Davy, Anthony N. Mutukumira
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1287-1294 (2022)
Parāroa Rēwena is a traditional Māori sourdough produced by fermentation using a potato starter culture. The microbial composition of the starter culture is not well characterised, despite the long history of this product. The morphological, physi
Externí odkaz:
https://doaj.org/article/5957906f88e1474786f79c1834fbfc58
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 835-844 (2022)
The demand for Kombucha, a sparkling sugared tea beverage fermented by a symbiotic culture of acetic acid bacteria (AAB) and yeast is increasing worldwide. Despite the popularity of the beverage which is mainly due to its perceived health benefits an
Externí odkaz:
https://doaj.org/article/8d75839b60d24458804deb480b450811
Publikováno v:
Foods, Vol 12, Iss 12, p 2314 (2023)
Kombucha is a popular sparkling sugared tea, fermented by a symbiotic culture of acetic acid bacteria (AAB) and yeast. The demand for kombucha continues to increase worldwide, mainly due to its perceived health benefits and appealing sensory properti
Externí odkaz:
https://doaj.org/article/a0772e1b7c5647c198a9f993a97ac1fe