Forward-looking Pairwise Stability in Networks with Externalities

We consider cooperation situations where players have network relations. Networks evolve according to a stationary transition probability matrix and at each moment in time players receive payoffs from a stationary allocation rule. Players discount the future by a common factor. The pair formed by an allocation rule and a transition probability matrix is called a forward-looking network formation scheme if, first, the probability that a link is created is positive if the discounted, expected gains to its two participants are positive, and if, second, the probability that a link is eliminated is positive if the discounted, expected gains to at least one of its two participants are positive. The main result is the existence, for all discount factors and all value functions, of a forward-looking network formation scheme. Furthermore, we can always nd a forward-looking network formation scheme such that (i) the allocation rule is component balanced and (ii) the transition probabilities increase in the di erence in payo s for the corresponding players responsible for the transition. We use this dynamic solution concept to explore the tension between e ciency and stability.

Seasonal Stability Tests in gretl. An Application to International Tourism Data

The seasonal stability tests of Canova & Hansen (1995) (CH) provide a method complementary to that of Hylleberg et al. (1990) for testing for seasonal unit roots. But the distribution of the CH tests are unknown in small samples. We present a method to numerically compute critical values and P-values for the CH tests for any sample size and any seasonal periodicity. In fact this method is applicable to the types of seasonality which are commonly in use, but also to any other.

Influence of chilled and frozen storage on the stability of trout and herring fillet

Effects of chilled and frozen storage on specific enthalpy (ΔH) and transition temperature (Td) of protein denaturation as well as on selected functional properties of muscle tissue of rainbow trout and herring were investigated. The Td of myosin shifted from 39 to 33 °C during chilling of trout post mortem, but was also influenced by pH. Toughening during frozen storage of trout fillet was characterized by an increased storage modulus of a gel made from the raw fillet. Differences between long term and short term frozen stored, cooked trout fillet were identified by a compression test and a consumer panel. These changes did not affect the Td and ΔH of heat denaturation during one year of frozen storage at –20 °C. In contrast the Td of two myosin peaks of herring shifted during frozen storage at –20 °C to a significant lower value and overlaid finally. Myosin was aggregated by hydrophobic protein-protein interactions. Both thermal properties of myosin and chemical composition were sample specific for wild herring, but were relative constant for farmed trout samples over one year. Determination of Td was very precise (standard deviation <2 %) at a low scanning rate (≤ 0.25 K·min-1) and is useful for monitoring the quality of chilled and frozen stored trout and herring.

Veränderungen der Farbe und thermischen Stabilität der Muskelproteine von Räucherforellen während der Kühllagerung

The aim of the investigation was to prove if different farming conditions like conventional and organical farming of rainbow trout may cause differences in quality which are detectable by physical methods such as colour measurement and differential scanning calorimetry. Colour measurement revealed remarkable differences in lightness. Smoked trouts originating from conventionally farmed fish were much lighter than those of organically farmed trouts. This difference in L* could already be found when colour measurements were taken on the raw material. However, during chilled storage differences were equalized. Redness and yellowness were not significantly influenced by farming and did not change remarkably during chill storage. Based on earlier investigations on changes in thermal stability caused by heating, DSC curves of smoked trout could be used to verify that the core temperature of smoked fish had reached at least 60 °C during hot smoking process. This temperature is demanded by the guidelines of the German Food Code. In the DSC curves only the actin peak was still visible. All other proteins were obviously denatured during the hot smoking. When DSC curves were taken from smoked trout after different durations of chilled storage it could be seen that the denaturation temperature of actin decreased almost linearly with progression of storage time.

Effects of wall temperature on boundary layer stability over a blunt cone at Mach 7.99

Effects of wall temperature on stabilities of hypersonic boundary layer over a 7-degree half-cone-angle blunt cone are studied by using both direct numerical simulation (DNS) and linear stability theory (LST) analysis. Four isothermal wall cases with Tw/T0= 0.5, 0.7, 0.8 and 0.9, as well as an adiabatic wall case are considered. Results of both DNS and LST indicate that wall temperature has significant effects on the growth of disturbance waves. Cooling the surface accelerates unstable Mack II mode waves and decelerates the first mode (Tollmien–Schlichting mode) waves. LST results show that growth rate of the most unstable Mack II mode waves for the cases of cold wall Tw/T0=0.5 and 0.7 are about 45% and 25% larger than that for the adiabatic wall, respectively. Numerical results show that surface cooling modifies the profiles of rdut/dyn and temperature in the boundary layers, and thus changes the stability haracteristic of the boundary layers, and then effects on the growth of unstable waves. The results of DNS indicate that the disturbances with the frequency range from about 119.4 to 179.1 kHz, including the most unstable Mack modes, produce strong mode competition in the downstream region from about 11 to 100 nose radii. And adiabatic wall enhances the amplitudes of disturbance according to the results of DNS, although the LST indicates that the growth rate of the disturbance of cold wall is larger. That because the growth of the disturbance does not only depend on the development of the second unstable mode.