title: 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.
authors.affiliation: Smoluchowski Institute of Physics, Jagiellonian University, Reymonta 4, 30-059 Krakow, Poland.
authors.forename: Dagmara
authors.initials: D
authors.lastname: Sokołowska
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Król-Otwinowska
authors.forename: Józef K
authors.initials: JK
authors.lastname: Mościcki
mesh_terms: D004058:Diffusion; D004553:Electric Conductivity; D008954:Models, Biological; D008956:Models, Chemical; D016062:Porosity; D012441:Saccharomyces cerevisiae / Q000737:chemistry* / Q000502:physiology*; D014867:Water / Q000737:chemistry* / Q000378:metabolism*
chemical_list: D014867:Water