Market Diffusion with Consumer-Based Bilateral Learning

This paper analyzes the market diffusion of a new product whose quality is uncertain. Consumers learn the product quality by observing the history of market outcomes. Firms cannot observe how consumers evaluate the product quality; instead, they learn by observing consumer behavior. New entry occurs gradually because of informational externalities. This dual uncertainty contributes to an S-shaped diffusion of the new product with declining prices.Experience Goods; Quality Uncertainty; Bilateral Learning; S-shaped Diffusion.

Harbourne constants and conic configurations on the projective plane

In this note we exhibit the so-called Harbourne constants which capture and measure the Bounded Negativity on various birational models of an algebraic surface. We show an estimation for Harbourne constants for conic configurations on the complex projective plane with transversal intersection points.Comment: 7 pages. This is the final version, incorporating the suggestions of the referee. To appear in Mathematische Nachrichte

Quantitative Analysis of Activity Patterns in the Muscles of Mastication and Deglutition

Surface electromyograms (EMGs) were recorded from the masseter (Mass), one of the major muscles for chewing, and from the suprahyoid (SH) muscles, involved in swallowing. Activity patterns of these EMGs were analyzed with a TP method that was developed specifically to quantify muscle activity patterns. To compare individual EMG bursts in a participant with different amplitudes and active durations, the bursts were cumulatively integrated to standardize the amplitudes and active durations. Each TP value calculated by this method indicated a relative location of an EMG burst on a standardized time scale free from changes in the amplitudes and active durations. Both InP and DP values were derived from the TP values and also applied to the burst. A T50 value indicated the standardized time for half of the final cumulatively integrated EMG burst. Five groups of application samples were introduced to demonstrate the usefulness of the TP method in comparing activity patterns of the Mass and SH EMGs during chewing and swallowing, while participants were in different body positions and experiencing different tastes and textures of sample foods. Finally, limitations and perspectives of the TP method are discussed