Apparent motion is known to induce masking on the apparent motion trace, that is, salient visual stimuli presented on the apparent motion traces are less readily detectable than outside of the trace (e.g., Yantis and Nakama 1998; Schwiedrzik et al. 2007; Hidaka et al. 2011).
Contrary to this case, the SVD frontier line represents the maximum possible rates that can be achieved by both users for every possible realization of the covariance matrix, whose trace is less or equal to the maximum transmit power, and when precoding based on SVD of the channel transfer function has been applied.
Further, the quality of microtubule images in Figure 3 is less good than in Figure 1, so the microtubule tracing is less convincing.
Our results show that even if the secondary level of contact tracing is less effective in detection, with a substantial plunge in the percentage of detection from the first level contact tracing as noted previously, it still plays an important role in determining whether the disease can eventually be eradicated.
As a result of this analysis, we found that the initial axonal segments of the traced neurons were less unidirectional than those described using other methods (Deschenes et al. 1998), possibly indicating that POm projects more diversely to regions other than S1.
In all cases, the traces based on the digitizing error were less smoothed and resulted in significantly higher peak performance values than those of the original analysis, supporting that these feeding sequences had been smoothed below any inherent digitizing error band.
As a consequence, they were less likely to infect so many others and the contact tracing would be less extensive.
But again there were less exotic explanations, lifeless physical processes that could have produced the same traces.
A comparison of the calculated and actual soil loss masses indicated that the accuracy of the REE tracing method was less for the coarse textured purple soil than those previously found for fine textured soils.
Indeed, according to Chef Myron's explanatory statement, the fermentation process breaks down gluten so that "the trace remaining is less than ten parts per million". Chef Myron's salesperson Alyssa Baleno confirmed this to HuffPost.
