Water-network percolation transitions in hydrated yeast.
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.
Sokołowska
Dagmara
D
Smoluchowski Institute of Physics, Jagiellonian University, Reymonta 4, 30-059 Krakow, Poland.
Król-Otwinowska
Agnieszka
A
Mościcki
Józef K
JK
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*
D014867:Water