Multistep methods for differential algebraic equations

Multistep methods for the differential/algebraic equations (DAEs) in the form of

Superexponential stability of KAM tori

We study the dynamics in the neighborhood of an invariant torus of a nearly integrable system. We provide an upper bound to the diffusion speed, which turns out to be of superexponentially small size exp[-exp(1/)], being the distance from the invariant torus. We also discuss the connection of this result with the existence of many invariant tori close to the considered one.     

On stability concepts in nonlinear programming

Kojima's strong stability of stationary solutions can be characterized by means of first and second order terms. We treat the problem whether there is a characterization of the stability concept allowing perturbations of the objective function only, keeping the feasible set unchanged. If the feasible set is a convex polyhedron, then there exists a characterization which is in fact weaker than that one of strong stability. However, in general it appears that data of first and second order do not characterize that kind of stability. As an interpretation we have that the strong stability is the only concept of stability which both admits a characterization and works for large problem classes.Supported by the Deutsche Forschungsgemeinschaft, Graduiertenkolleg Analyse und Konstruktion in der Mathematik.Partial support under Support Center for Advanced Telecommunications Technology Research.     

Absence of absolutely continuous spectrum of Floquet operators

The spectrum of the Floquet operator associated with time-periodic perturbations of discrete Hamiltonians is considered. If the gap between successive eigenvalues _j of the unperturbed Hamiltonian grows as _j - _j-1 j and the multiplicity of _j grows asj with >0 asj tends to infinity, then the corresponding Floquet operator possesses no absolutely continuous spectrum provided the perturbation is smooth enough.     

Pathwise rate- stability for input-output processes

An input-output processZ = {Z(t), t 0} is said to be-rate stable ifZ(t) = o((t)) for some non-negative function(t). We prove that the processZ is -rate stable under weak conditions that include the assumption that input satisfies a linear burstiness condition and Z is asymptotically average stable. In many cases of interest, the conditions for-rate-stability can be verified from input data. For example, using input information, we establish-rate stability of the workload for multiserver queues, an ATM multiplexer, and-rate stability of queue-length processes for infinite server queues.     

The stability of the exponential equation

We generalize the well-known Baker's superstability result for exponential mappings with values in the field of complex numbers to the case of an arbitrary commutative complex semisimple Banach algebra. It was shown by Ger that the superstability phenomenon disappears if we formulate the stability question for exponential complex-valued functions in a more natural way. We improve his result by showing that the maximal possible distance of an -approximately exponential function to the set of all exponential functions tends to zero as tends to zero. In order to get this result we have to prove a stability theorem for real-valued functions additive modulo the set of all integers .

     

Spectrally determined growth is generic

Let be the infinitesimal generator of a -semigroup of operators in a Hilbert space. We consider the class of operators , where is bounded. It is proved that the spectrum of determines the growth of the associated semigroup for ``most" operators (in the sense of Baire category).

     

Quantitative stability of variational systems: III.ε-approximate solutions

We prove that the-optimal solutions of convex optimization problems are Lipschitz continuous with respect to data perturbations when these are measured in terms of the epi-distance. A similar property is obtained for the distance between the level sets of extended real valued functions. We also show that these properties imply that the-subgradient mapping is Lipschitz continuous.Research supported in part by the National Science Foundation and the Air Force Office of Scientific Research.     

On the global optimization properties of finite-difference local descent algorithms

The paper is devoted to the convergence properties of finite-difference local descent algorithms in global optimization problems with a special -convex structure. It is assumed that the objective function can be closely approximated by some smooth convex function. Stability properties of the perturbed gradient descent and coordinate descent methods are investigated. Basing on this results some global optimization properties of finite-difference local descent algorithms, in particular, coordinate descent method, are discovered. These properties are not inherent in methods using exact gradients.The paper was presented at the II. IIASA-Workshop on Global Optimization, Sopron (Hungary), December 9–14, 1990.     

The Study on the Thermal Stability of CLA in Egg Yolk

Conjugated linoleic acids (CLA) have been a subject of extensive investigation for their anticarcinogenic, hypolipidemic, antiatherosclerotic and immune-enhancing activities. Stability of CLA in foods has not received much attention by both academics and industry. Although CLA has shown many beneficial effects, its decomposition must be prevented when CLA in foods is processed, stored and transported. However, no study to date has addressed the stability of CLA in foods. The present study was carried out further to examine the stability of CLA in egg yolk during the storage and frying, using gas liquid chromatography (GLC) and silver ion high-performance liquid chromatography (Agt-HPLC). The eggs, containing 4.0% CLA per gramme of egg yolk, were 40s. Either storage for 6 months or frying for 40 s did not significantly change the composition of CLA in egg yolk. However, the degradation of CLA was statistically significant when the CLA components of egg yolk protected CLA from degradation. It is concluded that CLA is well preserved in egg before it is consumed.