Pacman percolation: a model for enzyme gel degradation

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dc.creatorAbete, T.
dc.creatorde Candia, A.
dc.creatorLairez, D.
dc.creatorConiglio, A.
dc.date2004-02-23
dc.date.accessioned2026-07-07T02:56:37Z
dc.date.available2026-07-07T02:56:37Z
dc.descriptionWe study a model for the gel degradation by an enzyme, where the gel is schematized as a cubic lattice, and the enzyme as a random walker, that cuts the bonds over which it passes. The model undergoes a (reverse) percolation transition, which for low density of enzymes falls in a universality class different from random percolation. In particular we have measured a gel fraction critical exponent beta=1.0+-0.1, in excellent agreement with experiments made on the real system.
dc.description4 pages, 7 eps figures
dc.identifierhttps://arxiv.org/abs/cond-mat/0402551
dc.identifierhttp://arxiv.org/abs/cond-mat/0402551
dc.identifierPhys. Rev. Lett. 93, 228301 (2004)
dc.identifierdoi:10.1103/PhysRevLett.93.228301
dc.identifier.urihttp://salesiana.dossiersoluciones.com/handle/123456789/23391
dc.subjectSoft Condensed Matter
dc.subjectStatistical Mechanics
dc.subjectTissues and Organs
dc.titlePacman percolation: a model for enzyme gel degradation
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