Download e-book for iPad: A Cybernetic View of Biological Growth: The Maia Hypothesis by Tony Stebbing

By Tony Stebbing

ISBN-10: 0511933819

ISBN-13: 9780511933813

ISBN-10: 0521199638

ISBN-13: 9780521199636

Maia is the tale of an idea, and its improvement right into a operating speculation, that offers a cybernetic interpretation of the way progress is managed. progress on the lowest point is managed via regulating the speed of development. entry to the output of regulate mechanisms is supplied by means of perturbing the transforming into organism, after which filtering out the results to progress fee. The output of the expansion keep watch over mechanism is then available for interpretation and modeling. Perturbation experiments were used to supply interpretations of hormesis, the neutralization of inhibitory load and purchased tolerance to poisonous inhibition, and catch-up progress. The account starts off with an creation to cybernetics masking the law of development and inhabitants elevate in animals and guy and describes this new method of entry the keep watch over of development approaches. This publication is acceptable for postgraduate scholars of organic cybernetics and researchers of organic development, endocrinology, inhabitants ecology and toxicology.

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Extra resources for A Cybernetic View of Biological Growth: The Maia Hypothesis

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They are probably the earliest life forms to colonise the planet and occur almost everywhere in their unseen myriads. In natural waters, densities of thousands per millilitre are typical; fertile soils have millions per gram, while in faeces there are billions per gram. 6931/r. 2. Doubling times of exponentially growing populations. 5 days 5 days 150 days or a litre of milk. Higher temperatures are better for accelerated growth, so more rapid souring is likely if milk is warm. Deliberate inoculation with particular strains of bacteria is necessary to make milk products such as buttermilk and yoghurt.

Different species of Saccharomyces are used to ferment wine, cider, beer and bread. Concentrations of alcohol up to 15% can be achieved in some wines, but at these levels ethanol becomes toxic to the yeast, Exponential increase so distillation becomes necessary for the higher concentrations of alcohol needed to make spirits. Bacteria and yeast were domesticated and used for millennia before they were made visible to the naked eye, and it was even longer before the roles of the different kinds of micro-organisms could be linked to what they actually do in souring, fermenting and leavening.

GROWTH PHENOMENA FOR WHICH MAIA OFFERS AN EXPLANATION Later chapters describe those phenomena that Maia helps to explain. In particular the curious effect called ‘hormesis’: the paradoxical stimulatory effect of low concentrations of toxic substances (Chapters 10). This is an effect probably known since early humans first fermented beverages that created alcohol. It was first known formally to toxicologists over a century ago, but has never been satisfactorily explained. Many thousands of examples of hormesis have now been documented by toxicologists.

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A Cybernetic View of Biological Growth: The Maia Hypothesis by Tony Stebbing


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