论文标题
经验分类网络机制
Empirically Classifying Network Mechanisms
论文作者
论文摘要
网络模型用于研究许多物理,生物学和社会学科的互连系统。这样的模型通常假设一种特定的网络生成机制,该机制适合数据时会产生特定于机制参数的估计,这些参数描述了系统的功能。例如,社交网络模型可能会假设新个体与他人联系,其概率与他们的先前连接数量成正比(“优惠依恋”),然后估计具有相似资格的著名和晦涩的人之间相互作用的差异。但是,如果没有测试假定机制的相关性的手段,这种模型的结论可能会产生误导。在这里,我们介绍了一种简单的经验方法,该方法可以机械地对任意网络数据进行机械分类。我们的方法将经验网络与从用户提供的候选机制集建模网络进行比较,并将每个网络(具有高度精度)分类为源自其中一种机制或没有机制。我们针对研究最广泛的网络机制测试了373个经验网络,发现大多数(228)与这些机制中的任何一种不同。这增加了某些经验网络由机制的混合物产生的可能性。我们表明混合物通常是无法识别的,因为不同的混合物可以产生功能等效的网络。在由多种机制支配的这样的系统中,我们的方法仍然可以准确预测样本外功能特性。
Network models are used to study interconnected systems across many physical, biological, and social disciplines. Such models often assume a particular network-generating mechanism, which when fit to data produces estimates of mechanism-specific parameters that describe how systems function. For instance, a social network model might assume new individuals connect to others with probability proportional to their number of pre-existing connections ('preferential attachment'), and then estimate the disparity in interactions between famous and obscure individuals with similar qualifications. However, without a means of testing the relevance of the assumed mechanism, conclusions from such models could be misleading. Here we introduce a simple empirical approach which can mechanistically classify arbitrary network data. Our approach compares empirical networks to model networks from a user-provided candidate set of mechanisms, and classifies each network--with high accuracy--as originating from either one of the mechanisms or none of them. We tested 373 empirical networks against five of the most widely studied network mechanisms and found that most (228) were unlike any of these mechanisms. This raises the possibility that some empirical networks arise from mixtures of mechanisms. We show that mixtures are often unidentifiable because different mixtures can produce functionally equivalent networks. In such systems, which are governed by multiple mechanisms, our approach can still accurately predict out-of-sample functional properties.