The Lanczos method is often used to solve a large scale symmetric matrix eigenvalue problem. It is well-known that the single-vector Lanczos method can only find one copy of any multiple eigenvalue and encounters slow convergence towards clustered eigenvalues. On the other hand, the block Lanczos method can compute all or some of the copies of a multiple eigenvalue and, with a suitable block size, also compute clustered eigenvalues much faster. The existing convergence theory due to Saad for the block Lanczos method, however, does not fully reflect this phenomenon since the theory was established to bound approximation errors in each individual approximate eigenpairs. Here, it is argued that in the presence of an eigenvalue cluster, the entire approximate eigenspace associated with the cluster should be considered as a whole, instead of each individual approximate eigenvectors, and likewise for approximating clusters of eigenvalues. In this paper, we obtain error bounds on approximating eigenspaces and eigenvalue clusters. Our bounds are much sharper than the existing ones and expose true rates of convergence of the block Lanczos method towards eigenvalue clusters. Furthermore, their sharpness is independent of the closeness of eigenvalues within a cluster. Numerical examples are presented to support our claims.

The bran fraction of wheat grain is known to contain significant quantities of bioactive components. This study evaluated the potential of solid-state yeast fermentation to improve the health beneficial properties of wheat bran, including extractable antioxidant properties, protein contents, and soluble and insoluble fiber compositions. Three commercial food grade yeast preparations were evaluated in the study along with the effects of yeast dose, treatment time, and their interaction with the beneficial components. Solid-state yeast treatments were able to significantly increase releasable antioxidant properties ranging from 28 to 65, from 0 to 20, from 13 to 19, from 0 to 25, from 50 to 100, and from 3 to 333% for scavenging capacities against peroxyl (ORAC), ABTS cation, DPPH and hydroxyl radicals, total phenolic contents (TPC), and phenolic acids, respectively. Yeast treatment increased protein content 11-12% but did not significantly alter the fiber composition of wheat bran. Effects of solid-state yeast treatment on both ORAC and TPC of wheat bran were altered by yeast dose, treatment time, and their interaction. Results suggest that solid-state yeast treatment may be a commercially viable postharvest procedure for improving the health beneficial properties of wheat bran and other wheat-based food ingredients.

We compute the almost-sure Hausdorff dimension of the double points of chordal SLE$_\kappa$ for $\kappa > 4$, confirming a prediction of Duplantier--Saleur (1989) for the contours of the FK model. We also compute the dimension of the cut points of chordal SLE$_\kappa$ for $\kappa > 4$ as well as analogous dimensions for the radial and whole-plane SLE$_\kappa(\rho)$ processes for $\kappa > 0$. We derive these facts as consequences of a more general result in which we compute the dimension of the intersection of two flow lines of the formal vector field $e^{ih/\chi}$, where $h$ is a Gaussian free field and $\chi > 0$, of different angles with each other and with the domain boundary.

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