Abstract: A
modified baker’s transformation is introduced: a better model of the real
kneading process. As with the ordinary baker’s transformation, our modified
one is also shown to be isomorphic to the Bernoulli shift, where the alternating
binary expansion (Gray Code) of the coordinates of points in the unit square is
used. Further, the
-dimensional modified baker’s transformation is defined and is proved to be
isomorphic to the m-step Bernoulli
shift.
Keywords and phrases: baker’s transformation, Bernoulli shift, isomorphic.
