A method that reveals the multi-level ultrametric tree hidden in p-spin glass like systems

In the study of disordered models like spin glasses the key object of interest is the rugged energy hypersurface defined in configuration space. The statistical mechanics calculation of the Gibbs-Boltzmann Partition Function gives the information necessary to understand the equilibrium behavior of the system as a function of the temperature but is not enough if we are interested in more general aspects of the hypersurface: it does not give us, for instance, the different degrees of ruggedness at different scales. In the context of the Replica Symmetry Breaking (RSB) approach we discuss here a rather simple extension that can provide a much more detailed picture. The attractiveness of the method relies in that it is conceptually transparent and the additional calculations are rather straightforward. We think that this approach reveals an ultrametric organisation with many levels in models like p-spin glasses when we include saddle points. In this first paper we present the detailed calculations for the spherical p-spin glass model where we discover that the corresponding decreasing Parisi function $q(x)$ codes this hidden ultrametric organisation

Optimal Strategies for Prudent Investors

We consider a stochastic model of investment on an asset of a stock market for a prudent investor. She decides to buy permanent goods with a fraction \a of the maximum amount of money owned in her life in order that her economic level never decreases. The optimal strategy is obtained by maximizing the exponential growth rate for a fixed \a. We derive analytical expressions for the typical exponential growth rate of the capital and its fluctuations by solving an one-dimensional random walk with drift.Comment: 14 pages, LaTeX, epsfig.sty, 7 eps figures, minor changes; accepted for International J. of Theoretical and Applied Financ

Identifying Opinion Leaders on Twitter during Sporting Events: Lessons from a Case Study

[EN] Social media platforms have had a significant impact on the public image of sports in recent years. Through the relational dynamics of the communication on these networks, many users have emerged whose opinions can exert a great deal of influence on public conversation online. This research aims to identify the influential Twitter users during the 2016 UCI Track Cycling World Championships using different variables which, in turn, represent different dimensions of influence (popularity, activity and authority). Mathematical variables of the social network analysis and variables provided by Twitter and Google are compared. First, we calculated the Spearman¿s rank correlation coefficient among all users (n = 20,175) in pairwise comparisons. Next, we performed a qualitative analysis of the top 25 influential users ranked by each variable. As a result, no single variable assessed is sufficient to identify the different kinds of influential Twitter users. The reason that some variables vary so greatly is that the components of influence are very different. Influence is a contextualised phenomenon. Having a certain type of account is not enough to make a user an influencer if they do not engage (actively or passively) in the conversation. Choosing the influencers will depend on the objectives pursued.Lamirán-Palomares, JM.; Baviera, T.; Baviera-Puig, A. (2019). Identifying Opinion Leaders on Twitter during Sporting Events: Lessons from a Case Study. Social Sciences. 8(5):1-18. https://doi.org/10.3390/socsci8050141S11885Abeza, G., Pegoraro, A., Naraine, M. L., Séguin, B., O’, N., & Reilly, N. A. (2014). Activating a global sport sponsorship with social media: an analysis of TOP sponsors, Twitter, and the 2014 Olympic Games. International Journal of Sport Management and Marketing, 15(3/4), 184. doi:10.1504/ijsmm.2014.072010Agre, P. E. (2002). Real-Time Politics: The Internet and the Political Process. 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A general methodology to price and hedge derivatives in incomplete markets

We introduce and discuss a general criterion for the derivative pricing in the general situation of incomplete markets, we refer to it as the No Almost Sure Arbitrage Principle. This approach is based on the theory of optimal strategy in repeated multiplicative games originally introduced by Kelly. As particular cases we obtain the Cox-Ross-Rubinstein and Black-Scholes in the complete markets case and the Schweizer and Bouchaud-Sornette as a quadratic approximation of our prescription. Technical and numerical aspects for the practical option pricing, as large deviation theory approximation and Monte Carlo computation are discussed in detail.Comment: 24 pages, LaTeX, epsfig.sty, 5 eps figures, changes in the presentation of the method, submitted to International J. of Theoretical and Applied Financ

A variational approach to Ising spin glasses in finite dimensions

We introduce a hierarchical class of approximations of the random Ising spin glass in $d$ dimensions. The attention is focused on finite clusters of spins where the action of the rest of the system is properly taken into account. At the lower level (cluster of a single spin) our approximation coincides with the SK model while at the highest level it coincides with the true $d$-dimensional system. The method is variational and it uses the replica approach to spin glasses and the Parisi ansatz for the order parameter. As a result we have rigorous bounds for the quenched free energy which become more and more precise when larger and larger clusters are considered.Comment: 16 pages, Plain TeX, uses Harvmac.tex, 4 ps figures, submitted to J. Phys. A: Math. Ge

Partial replacement of sodium in meat and fish products by using magnesium salts. A review

[EN] Sodium intake exceeds the nutritional recommendations in most industrialized countries becoming one concern for public health. This elimination or reduction is not simple due to its role in final food sensory, quality and safety. The aim of this work is to review the possibilities of magnesium ion, due to its healthy properties, to become a partial substitute of sodium in the production of fish and meat products, and a particular case for Spanish dry-cured ham and loin. Magnesium diffusion into different muscle based foods such as ham or loin, and its effect in the most important characteristics of the final product (microbiology, physico-chemical and sensory properties) has been analyzed. Results show that magnesium has more difficulty to penetrate inside the muscle and slightly modifies the water-holding capacity of proteins, their solubility and the enzymatic activity. Salty taste, bitterness and off-flavor are the most affected characteristics. However, these effects could be compensated by using longer post-salting periods and by employing masking agents. It is possible to reduce the sodium content in fish and meat products using magnesium as one of the ingredients, allowing to obtain new products with similar physicochemical characteristics and safety conditions.Grant AGL2007-65379-C02-01 & 02 and AGL2010-16305 from Ministry of Science and Innovation (Spain) and FEDER funds are acknowledged.Barat Baviera, JM.; Pérez-Esteve, É.; Aristoy, MC.; Toldra, F. (2013). Partial replacement of sodium in meat and fish products by using magnesium salts. A review. Plant and Soil. 368(1-2):179-188. https://doi.org/10.1007/s11104-012-1461-7S1791883681-2Albarracín W, Sánchez IC, Grau R, Barat JM (2011) Salt in food processing; usage and reduction: a review. Int J Food Sci Technol 46:1329–1336Aliño M, Grau R, Baigts D, Barat JM (2009a) Influence of sodium replacement on the salting kinetics of pork loin. J Food Eng 95:551–557Aliño M, Grau R, Toldrá F, Blesa E, Pagán MJ, Barat JM (2009b) Influence of sodium replacement on physicochemical properties of dry-cured loin. Meat Sci 83:423–430Aliño M, Grau R, Toldrá F, Barat JM (2010a) Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride. Meat Sci 86:331–336Aliño M, Grau R, Toldrá F, Blesa E, Pagán MJ, Barat JM (2010b) Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium. Meat Sci 85:580–588Aliño M, Grau R, Fuentes A, Barat JM (2010c) Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture. J Food Eng 97:434–439Aliño M, Grau R, Fuentes A, Barat JM (2010d) Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process. J Food Eng 99:198–205Andrés AI, Cava R, Ventanas J, Thovar V, Ruiz J (2004) Sensory characteristics of Iberian ham: influence of salt content and processing conditions. Meat Sci 68:45–51Andrés A, Barat JM, Grau R, Fito P (2007) Principles of drying and smoking. In: Toldrá F, Hui YH, Nip W, Sebranek JG, Stahnke L, Silveira EF, Talon R (eds) Handbook of fermented meat and poultry. IFT Press – Blackwell Publishing, Ames, pp 37–50Armenteros M, Aristoy MC, Toldrá F (2009a) Effect of sodium, potassium, calcium and magnesium chloride salts on pork muscle proteases. Eur Food Res Tech 229:93–98Armenteros M, Aristoy MC, Barat JM, Toldrá F (2009b) Biochemical and sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium, calcium and magnesium. 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Patent WO03053163Chigurupati SR (2007) Low-sodium salt composition. Patent WO2007032941Costa-Corredor A, Serra X, Arnau J, Gou P (2009) Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters. Meat Sci 83:390–397Curtis RA, Lue L (2006) A molecular approach to bioseparations: protein–protein and protein–salt interactions. Chem Eng Sci 61:907–923Dahl LK (1972) Salt and hypertension. Am J Clinic Nutr 25:231–244DeHoff RT (2006) Thermodynamic in materials science. Taylor and Francis, New York, 605 ppEFSA Journal (2005) Opinion of the scientific panel on dietetic products, nutrition and allergies on a request from the commission related to the tolerable upper intake level of sodium (Request N EFSA-Q-2003–018).Flores M, Gianelli MP, Pérez-Juan M, Toldrá F (2007) Headspace concentration of selected dry-cured aroma compounds in model systems as affected by curing agents. 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Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems

[EN] This study evaluated the flow, viscoelastic and masticatory properties of tailor made pea cream using different hydrocolloids, and the potential effect that saliva could have while chewing. The creams thickened with pectin, carboxymethyl cellulose, tara gum and konjac gum showed the weakest internal gel structure with highest values of loss tangent at 1Hz (0.49 +/- 0.07), slope of log elastic modulus versus log frequency (0.34 +/- 0.05) and maximum capacitance (0.07 +/- 0.02 Pa-1). The samples thickened with commercial hydrocolloids were affected the most by the presence of saliva, with a significant reduction in apparent viscosity at 10 s(-1), that ranged from 1500 mPas until 11000 mPas. These results demonstrate that it is possible to optimize the structure of thickened pea cream for dysphagia by using, for example, carboxymethyl cellulose, tara gum and konjac gum, because they provide a greater viscous component, and, therefore, a bolus that is more easy to swallow.The authors thank the "Ministerio Espanol de Ciencia e Innovaci.on" for the financial support provided through the RTI2018-098842-B-I00 Project.Talens Oliag, P.; Castells, ML.; Verdú, S.; Barat Baviera, JM.; Grau Meló, R. (2021). Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems. Journal of Food Engineering. 292:1-10. https://doi.org/10.1016/j.jfoodeng.2020.110265S11029

Persistence Through Collaboration at Sea for Off-Shore and Coastal Operations

Collaboration (Bruzzone et al. 2013a, b, c, d, e, f) is often mentioned as an opportunity to develop new capabilities for autonomous systems; indeed this paper proposes a practical application where use this approach to enhance the autonomy of the systems during operations in coastal areas or around offshore platforms. The proposed case deals with developing a collaborative approach (Bruzzone et al. 2013a, b, c, d, e, f) among an USV (Unmanned Surface Vehicle) with several AUV (Autonomous Underwater Vehicles) to guarantee persistent surveillance over a marine area (Shkurti et al. 2012). Obviously, the proposed solution could be adopted also for defense and homeland security (Bruzzone et al. 2011a, b, 2010) as well as for archeological site protection in consistence with related cost analysis. The authors propose a technological solution as well as a simulation framework to validate and demonstrate the capabilities of this new approach as well as to quantify expected improvements