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Search indexed NASA NTRS and DOE OSTI research on propulsion, heat transfer, battery materials and energy systems. Follow report and document links to the original sources.

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At least 73 records · Page 4
All sourcesNASA NTRSDOE OSTI
NASA NTRS2004

Handling Procedures of Vegetable Crops

The National Aeronautics and Space Administration (NASA) is working towards future long duration manned space flights beyond low earth orbit. The duration of these missions may be as long as 2.5 years and will likely include a stay on a lunar or planetary surface. The primary goal of the Advanced Food System in these long duration exploratory missions is to provide the crew with a palatable, nutritious, and safe food system while minimizing volume, mass, and waste. Vegetable crops can provide the crew with added nutrition and variety. These crops do not require any cooking or food processing prior to consumption. The vegetable crops, unlike prepackaged foods, will provide bright colors, textures (crispy), and fresh aromas. Ten vegetable crops have been identified for possible use in long duration missions. They are lettuce, spinach, carrot, tomato, green onion, radish, bell pepper, strawberries, fresh herbs, and cabbage. Whether these crops are grown on a transit vehicle (e.g., International Space Station) or on the lunar or planetary surface, it will be necessary to determine how to safely handle the vegetables while maintaining acceptability. Since hydrogen peroxide degrades into water and oxygen and is generally recognized as safe (GRAS), hydrogen peroxide has been recommended as the sanitizer. The objective of th is research is to determine the required effective concentration of hydrogen peroxide. In addition, it will be determined whether the use of hydrogen peroxide, although a viable sanitizer, adversely affects the quality of the vegetables. Vegetables will be dipped in 1 % hydrogen peroxide, 3% hydrogen peroxide, or 5% hydrogen peroxide. Treated produce and controls will be stored in plastic bags at 5 C for up to 14 days. Sensory, color, texture, and total plate count will be measured. The effect on several vegetables including lettuce, radish, tomato and strawberries has been completed. Although each vegetable reacts to hydrogen peroxide differently, the data suggest that 5% hydrogen peroxide reduces the shelf life of the vegetable. A dip of either 1 % or 3% hydrogen peroxide helps reduce the microbial total count while not adversely affecting the quality of the vegetable.

Perchonok, Michele↗
NASA NTRS2011

Analysis of Association Between Remotely Sensed (RS) Data and Soil Transmitted Helminthes Infection Using Geographical Information Systems (GIS): Boaco, Nicaragua

Soil-transmitted helminths are intestinal nematodes that can infect all members of a population but specially school-age children living in poverty. Infection can be significantly reversed with anthelmintic drug treatments and sanitation improvement. Implementation of effective public health programs requires reliable and updated information to identify areas at higher risk and to calculate amount of drug required. Geo-referenced in situ prevalence data will be overlaid over an ecological map derived from RS data using ARC Map 9.3 (ESRI). Prevalence data and RS data matching at the same geographical location will be analyzed for correlation and those variables from RS data that better correlate with prevalence will be included in a multivariate regression model. Temperature, vegetation, and distance to bodies of water will be inferred using data from Moderate-Resolution Imaging Spectroradiometer (MODIS) and Landsat TM and ETM+. Elevation will be estimated with data from The Shuttle Radar Topography Mission (SRTM). Prevalence and intensity of infections are determined by parasitological survey (Kato Katz) of children enrolled in rural schools in Boaco, Nicaragua, in the communities of El Roblar, Cumaica Norte, Malacatoya 1, and Malacatoya 2). This study will demonstrate the importance of an integrated GIS/RS approach to define sampling clusters without the need for any ground-based survey. Such information is invaluable to identify areas of high risk and to geographically target control programs that maximize cost-effectiveness and sanitation efforts.

MorenoMadrinan, Max J.↗
NASA NTRS2013

VEG-01: Veggie Hardware Verification Testing

The Veggie plant/vegetable production system is scheduled to fly on ISS at the end of2013. Since much of the technology associated with Veggie has not been previously tested in microgravity, a hardware validation flight was initiated. This test will allow data to be collected about Veggie hardware functionality on ISS, allow crew interactions to be vetted for future improvements, validate the ability of the hardware to grow and sustain plants, and collect data that will be helpful to future Veggie investigators as they develop their payloads. Additionally, food safety data on the lettuce plants grown will be collected to help support the development of a pathway for the crew to safely consume produce grown on orbit. Significant background research has been performed on the Veggie plant growth system, with early tests focusing on the development of the rooting pillow concept, and the selection of fertilizer, rooting medium and plant species. More recent testing has been conducted to integrate the pillow concept into the Veggie hardware and to ensure that adequate water is provided throughout the growth cycle. Seed sanitation protocols have been established for flight, and hardware sanitation between experiments has been studied. Methods for shipping and storage of rooting pillows and the development of crew procedures and crew training videos for plant activities on-orbit have been established. Science verification testing was conducted and lettuce plants were successfully grown in prototype Veggie hardware, microbial samples were taken, plant were harvested, frozen, stored and later analyzed for microbial growth, nutrients, and A TP levels. An additional verification test, prior to the final payload verification testing, is desired to demonstrate similar growth in the flight hardware and also to test a second set of pillows containing zinnia seeds. Issues with root mat water supply are being resolved, with final testing and flight scheduled for later in 2013.

Massa, Gioia↗
NASA NTRS2013

The Space Microbe Invasion: To Eat or Not to Eat

Objective: To investigate how different cleaning agents sanitize an assortment of vegetables and fruits for ~nsumption on board the International Space Station (ISS). -Description: This laboratory investigation will have students testing different cleaning agents on a variety of vegetables and fruits that can be grown on board the ISS. Students will determine which cleaning agent most effectively lowers the number of bacteria on a variety of vegetables and fruits. This lab will also lend itself to investigations dealing with pH and its' role in lowering bacterial counts. In addition, students will figure out the correct balance between plant architecture and effectiveness of sanitizing these surfaces to achieve lower bacteria counts. This will be determined based on swabbed bacteria samples later grown on a Petri dish.

Munoz, Angela↗
NASA NTRS2014

Microbiological Quality and Food Safety of Plants Grown on ISS Project

The goal of this project is to select and advance methods to enable real-time sampling, microbiological analysis, and sanitation of crops grown on the International Space Station (ISS). These methods would validate the microbiological quality of crops grown for consumption to ensure safe and palatable fresh foods. This would be achieved through the development / advancement of microbiological sample collection, rapid pathogen detection and effective sanitation methods that are compatible with a microgravity environment.

Technology Portfolio System↗
NASA NTRS2014

Peru Water Resources: Integrating NASA Earth Observations into Water Resource Planning and Management in Perus La Libertad Region

Developing countries often struggle with providing water security and sanitation services to their populations. An important aspect of improving security and sanitation is developing a comprehensive understanding of the country's water budget. Water For People, a non-profit organization dedicated to providing clean drinking water, is working with the Peruvian government to develop a water budget for the La Libertad region of Peru which includes the creation of an extensive watershed management plan. Currently, the data archive of the necessary variables to create the water management plan is extremely limited. Implementing NASA Earth observations has bolstered the dataset being used by Water For People, and the METRIC (Mapping EvapoTranspiration at High Resolution and Internalized Calibration) model has allowed for the estimation of the evapotranspiration values for the region. Landsat 8 imagery and the DEM (Digital Elevation Model) from the Advanced Spaceborne Thermal Emission and Reflection Radiometer (ASTER) sensor onboard Terra were used to derive the land cover information, and were used in conjunction with local weather data of Cascas from Peru's National Meteorological and Hydrological Service (SENAMHI). Python was used to combine input variables and METRIC model calculations to approximate the evapotranspiration values for the Ochape sub-basin of the Chicama River watershed. Once calculated, the evapotranspiration values and methodology were shared Water For People to help supplement their decision support tools in the La Libertad region of Peru and potentially apply the methodology in other areas of need.

Padgett-Vasquez, Steve↗
NASA NTRS2017

Future Food Production System Development Pulling from Space Biology Crop Growth Testing in Veggie

Preliminary crop testing using Veggie indicates the environmental conditions provided by the ISS are generally suitable for food crop production. When plant samples were returned to Earth for analysis, their levels of nutrients were comparable to Earth-grown ground controls. Veggie-grown produce food safety microbiology analysis indicated that space-grown crops are safe to consume. Produce sanitizing wipes were used on-orbit to further reduce risk of foodborne illness. Validation growth tests indicated abiotic challenges of insufficient or excess fluid delivery, potentially reduced air flow leading to excess water, elevated CO2 leading to physiological responses, and microorganisms that became opportunistic pathogens. As NASA works to develop future space food production, several areas of research to define these systems pull from the Veggie technology validation tests. Research into effective, reusable water delivery and water recovery methods for future food production systems arises from abiotic challenges observed. Additionally, impacts of elevated CO2 and refinement of fertilizer and light recipes for crops needs to be assessed. Biotic pulls include methods or technologies to effectively sanitize produce with few consumables and low inputs; work to understand the phytomicrobiome and potentially use it to protect crops or enhance growth; selection of crops with high harvest index and desirable flavors for supplemental nutrition; crops that provide psychosocial benefits, and custom space crop development. Planning for future food production in a deep space gateway or a deep space transit vehicle requires methods of handling and storing seeds, and ensuring space seeds are free of contaminants and long-lived. Space food production systems may require mechanization and autonomous operation, with preliminary testing initiated to identify operations and capabilities that are candidates for automation. Food production design is also pulling from Veggie logistics lessons, as we learn about growing at different scales and move toward developing systems that require less launch mass. Veggie will be used as a test bed for novel food production technologies. Veggie is a relatively simple precursor food production system but the knowledge gained from space biology validation tests in Veggie will have far reaching repercussions on future exploration food production.

Veggie↗
NASA NTRS2017

Future Food Production System Development Pulling From Space Biology Crop Growth Testing in Veggie

Preliminary crop testing using Veggie indicates the environmental conditions provided by the ISS are generally suitable for food crop production. When plant samples were returned to Earth for analysis, their levels of nutrients were comparable to Earth-grown ground controls. Veggie-grown produce food safety microbiology analysis indicated that space-grown crops are safe to consume. Produce sanitizing wipes were used on-orbit to further reduce risk of foodborne illness. Validation growth tests indicated abiotic challenges of insufficient or excess fluid delivery, potentially reduced air flow leading to excess water, elevated CO2 leading to physiological responses, and microorganisms that became opportunistic pathogens. As NASA works to develop future space food production, several areas of research to define these systems pull from the Veggie technology validation tests. Research into effective, reusable water delivery and water recovery methods for future food production systems arises from abiotic challenges observed. Additionally, impacts of elevated CO2 and refinement of fertilizer and light recipes for crops needs to be assessed. Biotic pulls include methods or technologies to effectively sanitize produce with few consumables and low inputs; work to understand the phytomicrobiome and potentially use it to protect crops or enhance growth; selection of crops with high harvest index and desirable flavors for supplemental nutrition; crops that provide psychosocial benefits, and custom space crop development. Planning for future food production in a deep space gateway or a deep space transit vehicle requires methods of handling and storing seeds, and ensuring space seeds are free of contaminants and long-lived. Space food production systems may require mechanization and autonomous operation, with preliminary testing initiated to identify operations and capabilities that are candidates for automation. Food production design is also pulling from Veggie logistics lessons, as we learn about growing at different scales and move toward developing systems that require less launch mass. Veggie will be used as a test bed for novel food production technologies. Veggie is a relatively simple precursor food production system but the knowledge gained from space biology validation tests in Veggie will have far reaching repercussions on future exploration food production. This work is supported by NASA.

Plants↗
NASA NTRS2020

VEG-04: The Effects of Light Quality on Mizuna Mustard Growth, Nutritional Composition, and Organoleptic Acceptability for a Space Diet

Growing fresh, nutritious, palatable produce for crew consumption during spaceflight may provide health-promoting, bioavailable nutrients and enhance the astronaut dietary experience as we move toward longer-duration missions. Tending plants may also serve as a countermeasure for crew psychological stresses associated with spaceflight. However, requirements to support consistent growth of a variety of high quality, nutritious crops under spaceflight environmental conditions remain unclear. This study explores the potential to grow crops for consumption on the International Space Station (ISS) using the Veggie vegetable-production system. VEG-04A and B were two flight tests conducted in 2019 with the leafy green crop mizuna mustard. Mizuna was grown in two Veggie chambers simultaneously, with the chambers set to different red-to-blue light formulations; one Veggie was programmed as "red-rich" and the second as "blue-rich." Light quality is known to impact plant growth, nutrition, microbiology, and organoleptic characteristics on Earth, and the Veggie flight tests examined how these impacts might differ in microgravity. VEG-04A, a 35-day growth test with a single harvest, was initiated in June and harvested in July 2019. At harvest, the astronauts froze half of the edible plant tissue to return to Earth and weighed the remaining half using the Mass Measurement Device (MMD). Weighed samples were then cleaned with produce-sanitizing wipes, and consenting crew members participated in organoleptic evaluation of the fresh produce. The remaining sanitized produce was available for crew consumption as desired. Frozen flight samples were returned at the end of August for microbial and chemical analyses to assess food safety and nutritional quality. No pathogens were detected on VEG-04A flight or ground control samples. On average, bacterial and fungal counts were significantly lower on ground control samples than flight samples. VEG-04B, a 56-day test with multiple harvests from the same plants, assessed sustained productivity. VEG-04B was initiated in October 2019 with three harvests at four, six, and eight weeks after initiation. Challenges with the watering program occurred early during VEG-04A, and several plants failed to survive in both the flight and ground control operations. Thus, prior to VEG-04B, an extra test was conducted to tailor water timing and volumes. This test determined that mizuna grew best if the wicks inside the plant pillow were allowed to dry after plants germinated, reducing persistent water around the stem. The wicks changed from being a conduit for water out of the plant pillow to being a conduit for air into the root zone. This test allowed a fine tuning of methods for VEG-04B. It is our hope that these tests on ISS will help mitigate the risk of an inadequate food supply for long-duration missions by adding fresh vegetables to the crew diet. This research was co-funded by the Human Research Program and Space Biology (MTL#1075) in the ILSRA 2015 NRA call.

Massa, Gioia D.↗
NASA NTRSDate not supplied

VEG-04 Pick-and-Eat Crop Production and Human Research on the International Space Station

Growing fresh, nutritious, palatable produce for crew consumption during spaceflight may provide health-promoting, bioavailable nutrients and enhance the astronaut dietary experience as we move toward longer-duration missions. Tending plants may also serve as a countermeasure for crew psychological stresses associated with spaceflight. However, requirements to support consistent growth of a variety of nutritious crops under spaceflight environmental conditions remain unclear. This study explores the potential to grow crops for consumption on the International Space Station (ISS) using the Veggie vegetable-production system. VEG-04A and B were two flight tests conducted in 2019 with the leafy green crop Mizuna mustard. Mizuna was grown in two Veggie chambers simultaneously, with the chambers set to different red-to-blue light formulations; one Veggie was programmed as “red-rich” and the second as “blue-rich.” Light quality is known to impact plant growth, nutrition, microbiology, and organoleptic characteristics on Earth, and the Veggie flight tests examined how these impacts might differ in microgravity. VEG-04A was a 35-day growth test with a single harvest. VEG-04B, a 58-day test with harvests at four, six, and eight weeks from the same plants, assessed sustained productivity. Challenges with the watering program occurred early during VEG-04A, and several plants failed to survive in both the flight and ground control operations. Thus, prior to VEG-04B, an extra test was conducted to tailor water timing and volumes. This test allowed a fine tuning of methods for VEG-04B, and generally plant survival was better in that experiment. At each harvest, the astronauts froze half of the edible plant tissue to return to Earth and weighed the remaining half using the ISS Mass Measurement Device (MMD). Weighed samples were then cleaned with produce-sanitizing wipes, and consenting crew members participated in organoleptic evaluation of the fresh produce. Organoleptic evaluations were conducted on the Mizuna crops grown in both light treatments, and data from these tests are compared to ground data collected at JSC. The remaining sanitized produce was available for crew consumption as desired. Frozen flight samples were returned for microbial and chemical analyses to assess food safety and nutritional quality. Microbial assessments included culturing and identifying aerobic bacteria, yeasts, and molds, and screening for specific human pathogens. Chemical nutrient analyses included assessing elements, antioxidants, and phenolics in plant tissues. Crew members involved in plant operations completed behavioral health surveys pre-flight, in-flight associated with plant growth and harvest activities, and post-flight. Surveys captured the amount of time spent on different plant-related operations, enjoyment of the different activities, engagement with Veggie, experience interacting with Veggie, and sensory stimulation associated with growing plants in Veggie.

Veggie↗
NASA NTRSDate not supplied

VEG-04 PICK-AND-EAT CROP PRODUCTION AND HUMAN RESEARCH ON THE INTERNATIONAL SPACE STATION

Growing fresh, nutritious, palatable produce for crew consumption during spaceflight may provide health-promoting, bioavailable nutrients and enhance the astronaut dietary experience as we move toward longer-duration missions. Tending plants may also serve as a countermeasure for crew psychological stresses associated with spaceflight. However, requirements to support consistent growth of a variety of nutritious crops under spaceflight environmental conditions remain unclear. This study explores the potential to grow crops for consumption on the International Space Station (ISS) using the Veggie vegetable-production system. VEG-04A and B were two flight tests conducted in 2019 with the leafy green crop Mizuna mustard. Mizuna was grown in two Veggie chambers simultaneously, with the chambers set to different red-to-blue light formulations; one Veggie was programmed as “red-rich” and the second as “blue-rich.” Light quality is known to impact plant growth, nutrition, microbiology, and organoleptic characteristics on Earth, and the Veggie flight tests examined how these impacts might differ in microgravity. VEG-04A was a 35-day growth test with a single harvest. VEG-04B, a 58-day test with harvests at four, six, and eight weeks from the same plants, assessed sustained productivity. Challenges with the watering program occurred early during VEG-04A, and several plants failed to survive in both the flight and ground control operations. Thus, prior to VEG-04B, an extra test was conducted to tailor water timing and volumes. This test allowed a fine tuning of methods for VEG-04B, and generally plant survival was better in that experiment. At each harvest, the astronauts froze half of the edible plant tissue to return to Earth and weighed the remaining half using the ISS Mass Measurement Device (MMD). Weighed samples were then cleaned with produce-sanitizing wipes, and consenting crew members participated in organoleptic evaluation of the fresh produce. Organoleptic evaluations were conducted on the Mizuna crops grown in both light treatments, and data from these tests are compared to ground data collected at JSC. The remaining sanitized produce was available for crew consumption as desired. Frozen flight samples were returned for microbial and chemical analyses to assess food safety and nutritional quality. Microbial assessments included culturing and identifying aerobic bacteria, yeasts, and molds, and screening for specific human pathogens. Chemical nutrient analyses included assessing elements, antioxidants, and phenolics in plant tissues. Crew members involved in plant operations completed behavioral health surveys pre-flight, in-flight associated with plant growth and harvest activities, and post-flight. Surveys captured the amount of time spent on different plant-related operations, enjoyment of the different activities, engagement with Veggie, experience interacting with Veggie, and sensory stimulation associated with growing plants in Veggie. Within each study, plant growth did not differ across light treatment or location (flight versus ground). In general, more biomass was produced in most treatments during the longer study, but growth of this crop declined over time with the repeated harvests. On average, bacterial and fungal counts were significantly lower on ground control samples than flight samples, and microbial counts increased with repeated harvests. Light treatment did not influence any elements in tissues tested; however, the growth duration did impact levels of several elements. Organoleptic scores were generally higher in flight, and ground tasters considered samples more bitter. Amount of interaction and responses to Veggie varied widely by individual. Enjoyable tasks had higher impact than non-enjoyable tasks and interacting with Veggie was generally viewed as positive. These tests on ISS are helping to mitigate the risk of an inadequate food supply for long-duration missions by adding fresh vegetables and key nutrients to the crew diet, and indicating which plant care activities are providing behavioral health benefits for the crew. This research was co-funded by the Human Research Program and Space Biology (MTL#1075) in the ILSRA 2015 NRA call. Videos due Jan. 25th.

Veggie↗
NASA NTRSDate not supplied

The Microbiology of Microgreens Grown in Controlled Environment Chambers under ISS Conditions

Microgreens have been identified as a new type of pick-and-eat salad crop that can be utilized in space crop production systems. The majority of traditionally grown leafy green crops can be grown as microgreens, in addition to crops such as legumes, sunflower, buckwheat, most herbs, and corn, presenting hundreds of microgreen crop options. Notably, microgreens are nutrient dense, high in beneficial compounds like antioxidants, Vitamins C and K, and exhibit a variety of desirable flavors and textures.The short growth cycles (7-14 days), low water requirements and volume optimization potential make them a viable option for sustainable production of nutritious and flavorful crops in space.The crop production team at Kennedy Space Center is investigating the food safety aspects of microgreens grown under spaceflight relevant conditions for crew consumption. Microbiological analysis and screening for potential foodborne pathogens was performed on over 20 varieties of microgreens that have demonstrated positive horticultural attributes.Additionally, a comparison of microgreens grown hydroponically under ISS environmental conditions and similar varieties from local markets was completed to collect baseline data on the microbial load on microgreens. In aneffort to improve microgreen quality, strategies to reduce the microbial load were tested, including bulk seed sanitization, harvest age, exposure to high blue light, and post-harvest chemical disinfection. The efficacy of a citric acid-based produce wash currently used for ISS grown produce and 1% H2O2were investigated at different exposure times for reduction in bacterial and fungal counts on a variety of microgreens. Limited log reduction was achieved depending on exposure time.Our testing also demonstrated that seed sanitization impacted microbial load on microgreens and systems.

Mary E. Hummerick↗
NASA NTRS2022

Plasma Activated Water for Crewed Transit and Planetary Habitation: A Study of Gas Type, Electrode Material, and Power Supply Selection and the Impact on the Final Frontier - FY21 CIF

An in-depth study of plasma activated water (PAW) generation was conducted to link changes in power supply, electrode material, input gas, and treatment time to the resulting reaction chemistry. These changes in chemistry can help tailor PAW for different space applications. An AC, DC, and nanosecond (ns) pulsed power supply were each used to generate PAW with stainless steel, copper, tungsten, or platinum (Pt) electrodes while utilizing air, nitrogen (N2), carbon dioxide (CO2), helium (He), or argon (Ar) as the feed gas. Tap or deionized (DI) water was treated for 1 to 15 minutes, and the generated PAW was tested for changes in pH, conductivity, oxidation reduction potential, nitrates (NO3-), ammonium (NH4+), and peroxide. Calculations showed that the production of reactive nitrogen species was the leading cause of pH and conductivity changes. The DC generated air plasma was able to reduce the pH of DI water and generate NO3‑. The pulsed supply, operating at 20% of the input power of the DC supply, lowered the pH generated NO3‑. When a simulated Martian gas mixture of 95% CO2 and 5% N2 was used as the feed gas, NO3‑ was generated with the DC and pulsed supplies, respectively. Mixing PAW with plasma generated ash from inedible biomass allowed pH control, thus enhancing PAW’s potential use for sanitation applications. The large shift in pH was used to study sanitation effects of Escherichia coli (E. coli) reduction and Staphylococcus aureus (S. aureus), in which log reductions were found to be negligible. Additionally, the plasma generated ash in combination with PAW was also implemented in 10-day microgreen growth trials, in which PAW and ash resulted in quicker emergence of the microgreens compared to the standard growth conditions and comparable dry masses to Hoagland’s nutrient solution treated samples.

plasma activated water (PAW)↗
NASA NTRSDate not supplied

Pick-and-Eat Space Crop Production Flight Testing on the International Space Station

Growing fresh, nutritious, palatable produce for crew consumption during spaceflight may provide health-promoting, bioavailable nutrients and enhance the astronaut dietary experience as we move toward longer-duration missions. However, requirements to support consistent growth of a variety of high-quality crops under spaceflight environmental conditions remain unclear. This study explores the potential to grow crops for consumption on the International Space Station (ISS) using Veggie, NASA’s vegetable production chamber system. VEG-04A and VEG-04B were two flight tests with ground components conducted with the leafy green crop mizuna mustard. In each location, mizuna was grown in two Veggie units simultaneously, with the chambers set to different red-to-blue-to-green light formulations. Preflight verification testing with various lighting treatments was conducted to down-select two treatments that contributed to the best desirable growth and sensory qualities in mizuna mustard. For the flight tests, one Veggie was programmed as “red-rich” with an average of 270 μmol m-2 s-1 of 630 nm red light, 30 μmol m-2 s-1 of 455 nm blue light, and 30 μmol m-2 s-1 of 530 nm green light. The second Veggie was “blue-rich” with an average of 150 µmol m-2 s-1 of 630 nm red light, 150 µmol m-2 s-1 of 455 nm blue light, and 30 µmol m-2 s-1 of 530 nm green light. Light quality is known to impact plant growth, nutrition, microbiology, and sensory characteristics on Earth, and the Veggie flight tests examined how these impacts might differ in microgravity. VEG-04A, a 35-day growth test with a single harvest, was initiated in June and harvested in July 2019. VEG-04B, a 56-day test with three harvests from the same plants, assessed sustained productivity. Preflight testing for VEG-04B was conducted after the VEG-04A flight test to improve the operations, approaches, and watering requirements, which resulted in better crop establishment in the VEG-04B flight test. VEG-04B was initiated in October 2019 with harvests at four, six, and eight weeks after initiation. At all of the harvests, the astronauts froze half of the edible plant tissue to return to Earth and weighed the remaining half using the Mass Measurement Device (MMD). Weighed samples were then cleaned with produce-sanitizing wipes, and consenting crew members participated in sensory evaluations of the fresh produce. The remaining sanitized produce was available for crew consumption as desired. Frozen flight samples were returned to Earth for chemical and microbial analyses to assess nutritional quality and food safety. Flight-grown mizuna was generally more acceptable to the crew and had higher nutrient levels, although mizuna grown in the ground control performed better in terms of higher yield and lower microbial load. This presentation will focus on results from the nutritional and sensory analyses, including how nutrients identified as key for supplementing the crew diet varied across lighting treatments, harvest approaches, and spaceflight versus ground conditions. It is our hope that these tests on the ISS will help mitigate the risk of an inadequate food supply for long-duration missions by adding fresh vegetables to the crew diet. This study was supported by NASA’s Human Research and Space Biology Programs through the HERO NNJ13ZSA002N-ILSRA grant solicitation.

Jess Bunchek↗
DOE OSTI2024

The water–climate nexus: Intersections across sectors

Water security and climate change are important priorities for communities and regions worldwide. The intersections between water and climate change extend across many environmental and human activities. This Primer is intended as an introduction, grounded in examples, for students and others considering the interactions between climate, water, and society. In this Primer, we summarize key intersections between water and climate across four sectors: environment; drinking water, sanitation, and hygiene; food and agriculture; and energy. We begin with an overview of the fundamental water dynamics within each of these four sectors, and then discuss how climate change is impacting water and society within and across these sectors. Emphasizing the relationships and interconnectedness between water and climate change can encourage systems thinking, which can show how activities in one sector may influence activities or outcomes in other sectors. We argue that to achieve a resilient and sustainable water future under climate change, proposed solutions must consider the water–climate nexus to ensure the interconnected roles of water across sectors are not overlooked. Toward that end, we offer an initial set of guiding questions that can be used to inform the development of more holistic climate solutions.

54 ENVIRONMENTAL SCIENCES↗
DOE OSTI2022

Pathways to a net-zero-carbon water sector through energy-extracting wastewater technologies

The energy-consuming and carbon-intensive wastewater treatment plants could become significant energy producers and recycled organic and metallic material generators, thereby contributing to broad sustainable development goals, the circular economy, and the water-energy-sanitation-food-carbon nexus. This review provides an overview of the waste(water)-based energy-extracting technologies, their engineering performance, techno-economic feasibility, and environmental benefits. Here, we propose four crucial strategies to achieve net-zero carbon along with energy sufficiency in the water sector, including (1) improvement in process energy efficiency; (2) maximizing on-site renewable capacities and biogas upgrading; (3) harvesting energy from treated effluent; (4) a new paradigm for decentralized water-energy supply units.

54 ENVIRONMENTAL SCIENCES↗
DOE OSTI2026

Kivalina Biomass Reactor

This report summarizes work performed under DOE Award DE-EE00010149 to support the reliable operation of a community-scale biochar reactor system in Kivalina, Alaska. The project focused on improving sanitation and waste management in a remote community by assessing the installed system, identifying spare parts, defining key performance indicators (KPIs), preparing operator and maintenance manuals, and developing mobile reporting tools for operational data and KPI tracking. The team also produced training materials and recorded videos to support operator onboarding and continuity. The project demonstrated progress in system readiness, documentation, and digital reporting, while also identifying challenges common to remote deployments, including travel constraints, upstream system failures, and local resource limitations. This work provides a practical framework for improving the operation, monitoring, and future replication of biomass reactor systems in remote communities.

09 BIOMASS FUELS↗