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All sourcesNASA NTRSDOE OSTI
DOE OSTI2022

pH-sensitive nanoparticles for detecting and preventing food spoilage

Nanoparticles and compositions thereof are provided for detecting and/or preventing food spoilage. Methods of making the nanoparticles and compositions, and methods of using the nanoparticles and compositions, e.g. in food packaging, are also provided. The nanoparticles can have a hydrophobic core containing a hydrophobic active agent, e.g. a hydrophobic dye and/or an antimicrobial agent, for detecting and/or preventing food spoilage. The nanoparticles can also have a copolymer of a hydrophobic polymer repeat unit, e.g. styrene or lactic acid, and a pH responsive dendrimer repeat unit. The pH responsive dendrimer repeat unit can have a pH responsive amine core having a plurality of branched acrylate arms extending therefrom. The nanoparticles can be chemically stable at neutral pH, and then release the hydrophobic active agent at a pH range indicative of food spoilage. By releasing the hydrophobic dye and/or antimicrobial agent, the nanoparticles can detect and/or inhibit food spoilage.

Tong, Zhaohui↗
DOE OSTI2023

Temperature and nutrients drive eco-phenotypic dynamics in a microbial food web

Anthropogenic increases in temperature and nutrient loads will likely impact food web structure and stability. Although their independent effects have been reasonably well studied, their joint effects—particularly on coupled ecological and phenotypic dynamics—remain poorly understood. Here we experimentally manipulated temperature and nutrient levels in microbial food webs and used time-series analysis to quantify the strength of reciprocal effects between ecological and phenotypic dynamics across trophic levels. We found that (1) joint—often interactive—effects of temperature and nutrients on ecological dynamics are more common at higher trophic levels, (2) temperature and nutrients interact to shift the relative strength of top-down versus bottom-up control, and (3) rapid phenotypic change mediates observed ecological responses to changes in temperature and nutrients. Our results uncover how feedback between ecological and phenotypic dynamics mediate food web responses to environmental change. As a result, this suggests important but previously unknown ways that temperature and nutrients might jointly control the rapid eco-phenotypic feedback that determine food web dynamics in a changing world.

59 BASIC BIOLOGICAL SCIENCES↗
NASA NTRS1991

Applying state diagrams to food processing and development

The physical state of food components affects their properties during processing, storage, and consumption. Removal of water by evaporation or by freezing often results in formation of an amorphous state (Parks et al., 1928; Troy and Sharp, 1930; Kauzmann, 1948; Bushill et al., 1965; White and Cakebread, 1966; Slade and Levine, 1991). Amorphous foods are also produced from carbohydrate melts by rapid cooling after extrusion or in the manufacturing of hard sugar candies and coatings (Herrington and Branfield, 1984). Formation of the amorphous state and its relation to equilibrium conditions are shown in Fig. 1 [see text]. The most important change, characteristic of the amorphous state, is noticed at the glass transition temperature (Tg), which involves transition from a solid "glassy" to a liquid-like "rubbery" state. The main consequence of glass transition is an increase of molecular mobility and free volume above Tg, which may result in physical and physico-chemical deteriorative changes (White and Cakebread, 1966; Slade and Levine, 1991). We have conducted studies on phase transitions of amorphous food materials and related Tg to composition, viscosity, stickiness, collapse, recrystallization, and ice formation. We have also proposed that some diffusion-limited deteriorative reactions are controlled by the physical state in the vicinity of Tg (Roos and Karel, 1990, 1991a, b, c). The results are summarized in this article, with state diagrams based on experimental and calculated data to characterize the relevant water content, temperature, and time-dependent phenomena of amorphous food components.

Non-NASA Center↗
DOE OSTI2020

Trace-Level, Multi-Gas Detection for Food Quality Assessment Based on Decorated Silicon Transistor Arrays

Multiplexed gas detection at room temperature is critical for practical applications, such as for tracking the complex chemical environments associated with food decomposition and spoilage. Here, an integrated array of multiple silicon-based, chemical-sensitive field effect transistors (CSFETs) is presented to realize selective, sensitive, and simultaneous measurement of gases typically associated with food spoilage. CSFETs decorated with sensing materials based on ruthenium, silver, and silicon oxide are used to obtain stable room-temperature responses to ammonia (NH 3 ), hydrogen sulfide (H 2 S), and humidity, respectively. For example, one multi-CSFET sensor signal changes from its baseline by 13.34 in response to 1 ppm of NH 3 , 724.45 under 1 ppm H 2 S, and 23.46 under 80% relative humidity, with sensitive detection down to 10 ppb of NH 3 and H 2 S. To demonstrate this sensor for practical applications, the CSFET sensor array is combined with a custom-printed circuit board into a compact, fully integrated, and portable system to conduct real-time monitoring of gases generated by decomposing food. By using existing silicon-based manufacturing methodologies, this room-temperature gas sensing array can be fabricated reproducibly and at low cost, making it an attractive platform for ambient gas measurement needed in food safety applications.

36 MATERIALS SCIENCE↗
DOE OSTI2026

Integrating agrivoltaics into smallholder farming systems to enhance food production and irrigation efficiency under climate stress

Smallholder agricultural growers and entrepreneurs (SAGE) have a crucial role in sustaining food security; their cultivation accounts for roughly 30% of global crop production and contributes substantially to the diversity and nutritional value of food systems. Despite their awareness of and flexibility to adapt to productivity challenges, SAGE communities remain highly vulnerable to heat and drought stress, which threatens both livelihoods and local food availability. While intensification and adaptive farm practices offer partial resilience, their capacity to buffer sudden climatic extremes remains limited. Agrivoltaics, the dual use of land for solar electricity generation and crop cultivation, has emerged as a promising strategy to enhance agricultural productivity and its resilience to climate extremes by altering microclimatic conditions. Although proven effective in hot and arid regions, the benefits of agrivoltaics for temperate climates and small-scale farms remain minimally explored. To address this gap, we evaluated the performance of a small-scale agrivoltaics system in a temperate climate for high-value crops, including leafy vegetables and garlic. We investigate whether the system can (i) protect crops during extreme heat events and (ii) enhance productivity and reduce irrigation requirements during hot and dry periods unsuitable for conventional production. Our findings provide evidence that agrivoltaics is a climate-resilient farming strategy under current and projected climate scenarios, capable of improving yields (by +43% to +127% for the leafy vegetables grown) and reducing water consumption, while creating complementary economic opportunities through decentralized energy generation systems. This work supports the integration of agrivoltaics into small-scale agricultural systems as an innovative pathway to strengthen food security, bolster farmer livelihoods, and enable multiple co-benefits from broader solar energy adoption.

14 SOLAR ENERGY↗
DOE OSTI2022

Coupling Circularity With Carbon Negativity in Food and Agriculture Systems

Achieving a circular economy is critical for a sustainable future, particularly in sectors that currently produce resource-intensive products in a linear fashion, such as food and agriculture. At the same time, technologies that remove atmospheric CO 2 , often referred to as carbon dioxide removal (CDR) or carbon negativity, must be developed and deployed rapidly if we are to avoid the worst effects of climate change. Circularity and CDR are often assessed and discussed independently, even though they are highly intertwined. Innovations to food and agriculture systems are essential to achieving a circular economy and enabling rapid deployment of CDR technologies. We explore critical areas of technology that must undergo rapid innovation (upstream and downstream) to food processing and consumption, namely precision and regenerative agriculture and biorefining, respectively. If implemented at scale, these two areas of technology have the potential to couple circularity with carbon negativity in food production systems.

Biorefining↗
NASA NTRS1992

Modification by food of the calcium absorbability and physicochemical effects of calcium citrate

The food-calcium (Ca) interaction was examined in 12 healthy women (mean age 38 years) maintained on a constant metabolic diet. They underwent three phases of study, comprised of control (no Ca), Ca citrate (1 g Ca/day) during meals, and Ca citrate separately from meals. Each phase was 7 days in length and two 24-hour urine samples were collected on days 6 and 7. The rise from the control phase in urinary Ca was slightly more prominent when Ca citrate was given with meals than without (68 and 62%, respectively). The fall in urinary phosphorus was equivalent at about 25% between Ca citrate phases. The rise in urinary citrate and pH and the decline in urinary ammonium were more prominent when Ca citrate was given with meals; however, the changes were small or nonsignificant. The urinary saturation of Ca oxalate, brushite or monosodium urate did not differ between the two Ca citrate phases. There was a nonsignificant rise in serum iron during Ca citrate phases. The results suggest that: 1) dissolution and absorption of Ca citrate might be slightly greater when given with food than without; 2) that the ability of Ca citrate to attenuate crystallization of stone-forming Ca salts in urine is not modified by food; and 3) that Ca citrate may not impair iron absorption from food.

Non-NASA Center↗
NASA NTRS2018

Preparation for Pick-and-Eat Food Production on the International Space Station: Flight Definition for the VEG-04 and VEG-05 Missions

Growth of fresh, nutritious, palatable produce for crew consumption during spaceflight may provide health-promoting, bioavailable nutrients and enhance the dietary experience as we move toward longer-duration missions. Tending plants also may serve as a countermeasure for crew psychological stresses associated with long duration spaceflight. However, requirements to support consistent growth of a variety of high quality, nutritious crops under spaceflight environmental conditions is unknown. This study is exploring the potential to grow plants for food production on the International Space Station (ISS) using the Veggie vegetable production system. Ground testing is underway to compare the impacts of several fertilizer and lighting treatments on growth, quality, and nutritional composition of the leafy green crop mizuna, and the dwarf tomato crop Red Robin when subjected to Veggie ISS environmental conditions. Early testing focused on the leafy crop Tokyo Bekana Chinese cabbage, but ground tests indicated that this plant suffered from stress responses when grown under LEDs and the chronically elevated CO2 levels found on the ISS. Mizuna, a related leafy variety that grows well in the presence of high CO2, and has excellent organoleptic characteristics, was selected as an alternate crop. Tomato crops have been grown using two fertilizer formulations and two pollination techniques, and growth tests using different red:blue lighting environments are underway. Chemical analysis is also being conducted and these data, when coupled with the growth results, will be used to down-select to the two best lighting treatments and best fertilizer treatment for future testing of each crop on the ISS. Additionally, seed-source testing has become important, with mizuna seeds from two different vendors growing very differently. A seed source has been selected, and seed-surface-sanitizing methods have been confirmed for mizuna, but these remain under development for tomato. A crop-handling protocol is also being evaluated to support food safety. All harvests reserve a subset of samples for microbial analysis to determine baseline microbial levels and help establish critical control points for food safety. Testing was initially conducted in hardware analogs of the standard Veggie plant pillows. However, a new Veggie watering system, the Passive Orbital Nutrient Delivery System or PONDS, has been designed and is being prepared for future flight experiments. With the selection of this growth system, ground tests have shifted to analog PONDS systems. Crop tests on ISS, designated VEG-04 for mizuna and VEG-05 for tomato, are planned in 2018 to evaluate any additional impacts of spaceflight on the light and fertilizer conditions down-selected from ground tests. A set of Veggie-specific questions has been developed to characterize the psychological impacts of plant growth and plant-care activities during spaceflight. Organoleptic questionnaires have been developed to assess produce attributes in microgravity taste sessions. These tests for plants growing in the Veggie hardware on ISS will help to mitigate the risk of an inadequate food supply for long duration missions by developing methods and determining hardware requirements to integrate fresh vegetables as a dietary supplement. This research was co-funded by the Human Research Program and Space Biology (MTL1075) in the ILSRA 2015 NRA call.

Veggie↗
NASA NTRS2018

Preparation for Pick-and-Eat Food Production on the International Space Station: Flight Definition for the VEG-04 and VEG-05 Missions

Growth of fresh, nutritious, palatable produce for crew consumption during spaceflight may provide health-promoting, bioavailable nutrients and enhance the dietary experience as we move toward longer-duration missions. Tending plants also may serve as a countermeasure for crew psychological stresses associated with long duration spaceflight. However, requirements to support consistent growth of a variety of high quality, nutritious crops under spaceflight environmental conditions is unknown. This study is exploring the potential to grow plants for food production on the International Space Station (ISS) using the Veggie vegetable production system. Ground testing is underway to compare the impacts of several fertilizer and lighting treatments on growth, quality, and nutritional composition of the leafy green crop mizuna, and the dwarf tomato crop "Red Robin" when subjected to Veggie ISS environmental conditions. Early testing focused on the leafy crop "Tokyo Bekana" Chinese cabbage, but ground tests indicated that this plant suffered from stress responses when grown under LEDs and the chronically elevated CO2 levels found on the ISS. Mizuna, a related leafy variety that grows well in the presence of high CO2, and has excellent organoleptic characteristics, was selected as an alternate crop. Tomato crops have been grown using two fertilizer formulations and two pollination techniques, and growth tests using different red:blue lighting environments are underway. Chemical analysis is also being conducted and these data, when coupled with the growth results, will be used to down-select to the two best lighting treatments and best fertilizer treatment for future testing of each crop on the ISS. Additionally, seed-source testing has become important, with mizuna seeds from two different vendors growing very differently. A seed source has been selected, and seed-surface-sanitizing methods have been confirmed for mizuna, but these remain under development for tomato. A crop-handling protocol is also being evaluated to support food safety. All harvests reserve a subset of samples for microbial analysis to determine baseline microbial levels and help establish critical control points for food safety. Testing was initially conducted in hardware analogs of the standard Veggie plant pillows. However, a new Veggie watering system, the Passive Orbital Nutrient Delivery System or PONDS, has been designed and is being prepared for future flight experiments. With the selection of this growth system, ground tests have shifted to analog PONDS systems. Crop tests on ISS, designated VEG-04 for mizuna and VEG-05 for tomato, are planned in 2018 to evaluate any additional impacts of spaceflight on the light and fertilizer conditions down-selected from ground tests. A set of Veggie-specific questions has been developed to characterize the psychological impacts of plant growth and plant-care activities during spaceflight. Organoleptic questionnaires have been developed to assess produce attributes in microgravity taste sessions. These tests for plants growing in the Veggie hardware on ISS will help to mitigate the risk of an inadequate food supply for long duration missions by developing methods and determining hardware requirements to integrate fresh vegetables as a dietary supplement. This research was co-funded by the Human Research Program and Space Biology (MTL#1075) in the ILSRA 2015 NRA call.

LED light↗
NASA NTRS2020

Agriculture's Historic Twin-Challenge Toward Sustainable Water Use and Food Supply for All

A sustainable and just future, envisioned by the UN's 2030 Agenda for Sustainable Development, puts agricultural systems under a heavy strain. The century-old quandary to provide ever-growing human populations with sufficient food takes on a new dimension with the recognition of environmental limits for agricultural resource use. To highlight challenges and opportunities toward sustainable food security in the twenty first century, this perspective paper provides a historical account of the escalating pressures on agriculture and freshwater resources alike, supported by new quantitative estimates of the ascent of excessive human water use. As the transformation of global farming into sustainable forms is unattainable without a revolution in agricultural water use, water saving and food production potentials are put into perspective with targets outlined by the Sustainable Development Goals (SDGs). The literature body and here-confirmed global estimates of untapped opportunities in farm water management indicate that these measures could sustainably intensify today's farming systems at scale. While rigorous implementation of sustainable water withdrawals (SDG 6.4) might impinge upon 5% of global food production, scaling-up water interventions in rainfed and irrigated systems could over-compensate such losses and further increase global production by 30% compared to the current situation (SDG 2.3). Without relying on future technological fixes, traditional on-farm water and soil management provides key strategies associated with important synergies that needs better integration into agro-ecological landscape approaches. Integrated strategies for sustainable intensification of agriculture within planetary boundaries are a potential way to attain several SDGs, but they are not yet receiving attention from high-level development policies.

sustainable development goals↗
NASA NTRSDate not supplied

Nutrient Stability in NASA Spaceflight Experiment Rodent Food Bars

Nutrient-upgraded Rodent Food Bars are the standard diet for mice involved in spaceflight experiments aboard the International Space Station as part of NASA’s Rodent Research Project. These Food Bars are a twin-screw extruded AIN-93G based product with nutrient additives to preserve a healthy and complete diet for the animals, and the bar form factor is necessary for use in the microgravity environment. Due to the nature of NASA flight projects and the lengthy production process of these Food Bars, a shelf-life assessment was undertaken to determine nutrient stability over an extended storage time. To assess palatability and stability over an extended duration, a panel of lipid oxidation markers and both fat- and water-soluble vitamins were assessed under various time and temperature conditions via AOAC International standardized methodology. Thiamine was the least stable vitamin at room temperature. Bars that had been continually kept at 4C (t=6, 12, 27 months) showed significantly higher levels of thiamine (via Student’s t-test) compared to all other bars that underwent some degree of ambient temperature storage. This suggests that refrigeration is a key component in maintaining adequate nutrient levels in these relatively high moisture (average 29.3%) food bars. Also of note was the level of Vitamin A in the form of retinol. There was no correlation to storage temperature, but rather the only factor having an effect on retinol levels was time. As low, yet consistent decrease in retinol was observed over the course of the experiment, though at no time did the retinol levels drop below the rodent Nutrient Requirements for Laboratory Animals (NRC). In conclusion, over the 27-month time course, all analyzed vitamins and lipid oxidation factors remained relatively stable and at levels which provide fully sufficient nutrition to rodents during spaceflight. Some groups however, displayed higher-than-expected aerobic and anaerobic bacteria colony forming units, which is believed to stem from a since-revised handling technique.

Food↗
NASA NTRS2022

Recommendations for Developing Space Suit Integrated Food Systems and Delivering Nutrition Before, During, and After Lunar EVA

The concept of providing hydration and nutrition during extravehicular activity (EVA) is nearly as old as the space program itself. Astronauts currently have access to 32 ounces of water through a disposable in-suit drink bag (DIDB) while they are confined to their space suit. During the Apollo program, methods for providing food/nutrition to crewmembers in space suits were included as contingency solutions (1) but were eventually abandoned. The main reasons that provision of in-suit nutrition beyond water was discontinued after Apollo were the complicated engineering requirements, the additional mass and volume that was required for the applicable food formulations, hardware needed for a suit-specialized food system, and because the perceived need for in-suit nutrition during EVAs was not sufficient during the Space Shuttle and the International Space Station (ISS) eras. A custom-made 165-kcal fruit bar was fitted into the EVA suit during the Space Shuttle program, but crewmembers rarely consumed it during the EVA and rather chose to consume it before or after suited activities (2). Since 2011, between 4 and 13 EVAs have been conducted from the ISS each year, with durations ranging from 1:32 to 8:17 hours (https://www.nasa.gov/mission_pages/station/spacewalks ). It has been acceptable for the crewmembers to schedule food intake around these relatively infrequent suited activities. Because upcoming Artemis missions will include nominal 8-hour lunar exploration EVAs that are expected to increase in frequency to several (4 to 5) sorties per week (3), the desire for an in-suit nutrition system has increased. In preparation for these missions, requirements to provide in-suit nutrition has been outlined in the most recent NASA Human Spaceflight Standards documents (4). Establishing general recommendations for in-suit nutrition systems precedes the selection of a lunar EVA pressure suit system. The current document is intended to define the rationale for nutrition to support EVA (whether in-suit or from the pantry in the habitat), document the requirements, constraints, and crewmember preferences, and recommend necessary next steps for developing an in-suit EVA nutrition system. Assessments presented in this report include a review of commercial off-the-shelf (COTS) food products as potential in-suit formulations, a comparison of conceptual designs for delivering nutrition to a crewmember while confined to a space suit, an evaluation of space suit volume constraints for the placement of in-suit nutrition systems, and feedback from astronauts regarding preferences for nutrition support during EVA. Based on these assessments, recommendations were formulated that can be used to help develop a method to deliver nutrition safely and acceptably to a crewmember while they are confined to a space suit for an EVA duration of up to 8 hours, and a total time in the suit of up to 12 hours.

space suit↗
NASA NTRS1996

Processing of nutritious, safe and acceptable foods from CELSS candidate crops

A controlled ecological life-support system (CELSS) is required to sustain life for long-duration space missions. The challenge is preparing a wide variety of tasty, familiar, and nutritious foods from CELSS candidate crops under space environmental conditions. Conventional food processing technologies will have to be modified to adapt to the space environment. Extrusion is one of the processes being examined as a means of converting raw plant biomass into familiar foods. A nutrition-improved pasta has been developed using cowpea as a replacement for a portion of the durum semolina. A freeze-drying system that simulates the space conditions has also been developed. Other technologies that would fulfill the requirements of a CELSS will also be addressed.

NASA Discipline Number 93-10↗
DOE OSTI2022

Comparison and validation of the QuEChERSER mega-method for determination of per- and polyfluoroalkyl substances in foods by liquid chromatography with high-resolution and triple quadrupole mass spectrometry

Instances of food contamination with per- and polyfluoroalkyl substances (PFAS) continue to occur globally, but sample preparation and analytical methods are quite limited and often monitor for a small percentage of known PFAS. This study aimed to evaluate, validate, and compare performance of two instruments with the recently developed “quick, easy, cheap, effective, rugged, safe, efficient, and robust” (QuEChERSER) sample preparation mega-method – a method developed to monitor chemicals over a broad range of physicochemical properties. Initial evaluation of the QuEChERSER mega-method for determination of PFAS in food demonstrated recoveries, matrix interferences, and co-extractive removal comparable to (or better than) US Food and Drug Administration (FDA) and USDA Food Safety and Inspection Service (FSIS) methods. Subsequent validation of QuEChERSER in beef, catfish, chicken, pork, liquid eggs, and powdered eggs on a high-resolution mass spectrometer achieved acceptable recoveries (70–120%) and precision (RSDs ≤20%) for all 33 target analytes at the 1 and 5 ng g –1 levels and 67–88% of analytes at the 0.1 ng g –1 level, depending on the matrix. Additional validation was performed by tandem mass spectrometry on a triple quadrupole instrument. This approach provided no non-detects and better recoveries at the 0.1 ng g –1 level than the HRMS method but exhibited more variability at 1 and 5 ng g –1 spiking levels. Analysis of NIST SRMs 1946 and 1947 gave accuracies of 70–117%. Furthermore, these results demonstrate the capability of combining PFAS analysis with a mega-method previously validated for 350 analytes, while collecting non-target data for future retrospective analysis of emerging alternatives with a high-resolution mass spectrometry method.

37 INORGANIC, ORGANIC, PHYSICAL, AND ANALYTICAL CH↗
DOE OSTI2022

Hydroxyapatite catalyzed hydrothermal liquefaction transforms food waste from an environmental liability to renewable fuel

Food waste is an abundant and inexpensive resource for the production of renewable fuels. Biocrude yields obtained from hydrothermal liquefaction (HTL) of food waste can be boosted using hydroxyapatite (HAP) as an inexpensive and abundant catalyst. Combining HAP with an inexpensive homogeneous base increased biocrude yield from 14 ± 1 to 37 ± 3%, resulting in the recovery of 49 ± 2% of the energy contained in the food waste feed. Detailed product analysis revealed the importance of fatty-acid oligomerization during biocrude formation, highlighting the role of acid-base catalysts in promoting condensation reactions. Economic and environmental analysis found that the new technology has the potential to reduce US greenhouse gas emissions by 2.6% while producing renewable diesel with a minimum fuel selling price of $1.06/GGE. HAP can play a role in transforming food waste from a liability to a renewable fuel.

09 BIOMASS FUELS↗
DOE OSTI2025

Sustainable potassium sorbate production from triacetic acid lactone in food-grade solvents

This study advances the production of potassium sorbate (KS) from triacetic acid lactone (TAL) utilizing food-grade solvents, ethanol (EtOH) and isopropyl alcohol (IPA). Here, we have previously demonstrated the route to produce KS from TAL in tetrahydrofuran (THF) as the main solvent, but the use of THF is associated with environmental and health risks especially for food applications. The process employs a catalytic approach in food-grade solvents and includes three main steps: hydrogenation, etherification and hydrolysis, and ring-opening hydrolysis to produce KS from TAL. In the synthesis of KS from TAL, the use of IPA leads to higher yields and reduced reaction times compared to EtOH. As a result, the overall reaction time in IPA was reduced to 35.7 h, compared to 42.1 h in our previous study using THF and EtOH, while achieving a comparable KS yield of 84% from TAL. The synthesized KS exhibits a trans-2, trans-4 geometrical configuration, identical to that of commercially available KS. Through techno-economic analysis (TEA) and life cycle assessment (LCA), we estimated full-scale production of KS from sugarcane with the developed process in IPA could achieve a minimum product selling price (MPSP) of $\$8.27$ per kg with a range of $\$7.06$–10.16 per kg [5th–95th percentiles from 6000 Monte Carlo simulations] and a carbon intensity (CI) of 13.7 [9.6–18.6] kg CO 2 -eq per kg. This study highlights the synthesis of KS from TAL using food-grade solvents, demonstrating improved economic viability and environmental sustainability compared to our previous research (MPSP of $\$9.68$ per kg [$\$8.47$–11.45 per kg] and CI of 16.2 [12.0–21.2] kg CO 2 -eq per kg), as the total required reaction decreases while achieving the comparable overall yield of KS from TAL.

37 INORGANIC, ORGANIC, PHYSICAL, AND ANALYTICAL CH↗
DOE OSTI2022

The nonlinear rheology of complex yield stress foods

Many foods have a yield stress that allows them to retain a desired shape at rest, but transition into a viscous fluid when being served or consumed. The determination of the yield stress of the food dictates how the foods are formed and packaged, how they are served, and how they are perceived when being eaten. Oscillatory shearing provides an ideal test protocol to map the rheology across a range of time and flow strength scales. We couple oscillatory shearing and an iterative recovery procedure to show that the yielding process is a continuous transition for two common yield stress foods. We show that unrecoverable processes from oscillatory tests are equivalent to the steady shear flow behavior. We show that this yielding behavior can be well approximated by a recently published model that treats yield stress materials as continuous viscoelastic fluids with a rate-dependent relaxation time and has parameters that can be obtained from the linear viscoelastic oscillatory frequency sweep and the steady shear flow curve.

Griebler, James J.↗
DOE OSTI2020

Incubation Temperature Affects Duckling Body Size and Food Consumption Despite No Effect on Associated Feeding Behaviors

Synopsis Developmental conditions can have consequences for offspring fitness. For example, small changes (<1°C) in average avian incubation temperature have large effects on important post-hatch offspring phenotypes, including growth rate, thermoregulation, and behavior. Furthermore, average incubation temperatures differ among eggs within the same nest, to the extent (i.e., >1°C) that differences in offspring phenotypes within broods should result. A potential consequence of within-nest incubation temperature variation is inequality in behaviors that could cause differences in resource acquisition within broods. To investigate this, we incubated wood duck (Aix sponsa) eggs at one of two ecologically-relevant incubation temperatures (35°C or 36°C), formed mixed-incubation temperature broods after ducklings hatched, and conducted trials to measure duckling behaviors associated with acquisition of heat (one trial) or food (three trials). Contrary to our predictions, we found no effect of incubation temperature on duckling behaviors (e.g., time spent occupying heat source, frequency of feeding bouts). However, we found evidence that ducklings incubated at the higher temperature consumed more food during the 1-h feeding trials, and grew faster in body mass and structural size (culmen and tarsus) throughout the study, than those incubated at the lower temperature. Apparent food consumption during the trials was positively related to culmen length, suggesting that differences in food consumption may be driven by structural size. This could result in positive feedback, which would amplify size differences between offspring incubated at different temperatures. Thus, our study identifies incubation temperature as a mechanism by which fitness-related phenotypic differences can be generated and even amplified within avian broods.

59 BASIC BIOLOGICAL SCIENCES↗