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Potassium gluconate is considered best supplementary source for potassium. Gluconate consistently received highest taste rating and was indistinguishable from nonsupplemented samples. No unfavorable side effects were found during use, and none are reported in literature. Gluconate is normal intermediary metabolite that is readily adsorbed and produces no evidence of gastrointestinal ulcerations.
Experimental methods are studied by which freeze-dried foods of improved quality are produced. Considered are: (1) Factors effecting the loss of butanol from frozen aqueous food solutions during storage; (2) a freeze-drying microscope system for observing solidification processes in organic mixtures and aqueous inorganic salt solutions; (3) browning of high quality freeze-dried foods with minimal organoleptic and nutritional detoriation; (4) retention of PVP-n-propanol in freeze-dried food models; and (5) effects of freezing rate and sucrose immersion on taste and texture of freeze-dried apple slices.
Disinfection and corrosion control in the water systems of the Saturn 5 Orbital Workshop Program are considered. Within this framework, the problem areas of concern are classified into four general areas: disinfection; corrosion; membrane-associated problems of disinfectant uptake and diffusion; and taste and odor problems arising from membrane-disinfectant interaction.
Food preference surveys (taste tests) were performed for 95 food items (which were selected from an original list of 150 items), and 21 menus were developed from the survey results. Each menu contains an entree, two side dishes, dessert, and a beverage. Food manufacturing specifications for freeze dried foods, frozen foods, and beverages are examined, and product labeling and packaging requirements are discussed. The nutritional value of the various foods is listed in tabular form, and sample product labels are shown. Cost estimates per serving are also included.
Precise nutritional specifications arising from both physiological and experimental requirements necessitated a comprehensive study of the chemical composition of the Skylab food supply. Each of the approximately 70 different food items was analyzed for digestible and nondigestible carbohydrate, and for protein, amino acids, fat, fatty acids, vitamins, and minerals. Menus were formulated to provide at least the National Research Council's Recommended Dietary Allowance of all essential nutrients and, in addition, to provide constant daily intakes of calcium, phosphorus, magnesium, sodium, potassium and protein. In general, the crewmembers adhered to their programmed menus. The ability to swallow and digest food was unaffected by prolonged weightlessness. Taste acuity also appeared to be undiminished inflight. The bone and muscle changes which occurred in previous flights were more pronounced in Skylab. It is concluded that these changes did not develop as a result of nutritional deficit. If such changes are nutritionally related, they point to the existence of nutritional requirements in weightlessness which differ quantitatively from those observed on earth.
Qualitative and semiquantitative analyses were made of volatile organic compounds in water supplies collected at various stages of processing in the space station prototype vacuum compression distillation unit to evaluate the process and the product water. Additional evaluation was made of specific ingredients required to adequately enhance the taste of the reclaimed water. A concept for the in-flight addition of these ingredients was developed. Revisions to previously recommended potable water criteria and specifications are included.
Attempts to achieve tasteful automatic employment of the identities sin sq x + cos sq x = 1 and cos sq h x -sin sq h x = 1 in a manner which truly minimizes the complexity of the resulting expression are described. The disappointments of trigonometric reduction, trigonometric expansion, pattern matching, Poisson series, and Demoivre's theorem are related. The advantages of using the method of comparative combinatorial substitutions are illustrated.
Improved microbial-check-valve resins have been tested for their microbicidal effectiveness and long-term stability. Resins give more-stable iodine concentrations than previous preparations and do not impart objectionable odor or taste to treated water. Microbial check valve is small cylindrical device, packed with iodide-saturated resin, that is installed in water line where contamination by micro-organisms is to be prevented. Prototype microbial check valve was tested for stability and performance under harsh environmental conditions. Effectiveness was 100 percent at 35 deg, 70 deg, and 160 deg F (2 deg, 21 deg, and 71 deg C).
A three-person capacity preprototype vapor compression distillation subsystem for recovering potable water from wastewater aboard spacecraft was designed, assembled, and tested. The major components of the subsystem are: (1) a distillation unit which includes a compressor, centrifuge, central shaft, and outer shell; (2) a purge pump; (3) a liquids pump; (4) a post-treat cartridge; (5) a recycle/filter tank; (6) an evaporator high liquid level sensor; and (7) the product water conductivity monitor. A computer based control monitor instrumentation carries out operating mode change sequences, monitors and displays subsystem parameters, maintains intramode controls, and stores and displays fault detection information. The mechanical hardware occupies 0.467 m3, requires 171 W of electrical power, and has a dry weight of 143 kg. The subsystem recovers potable water at a rate of 1.59 kg/hr, which is equivalent to a duty cycle of approximately 30% for a crew of three. The product water has no foul taste or odor. Continued development of the subsystem is recommended for reclaiming water for human consumption as well as for flash evaporator heat rejection, urinal flushing, washing, and other on-board water requirements.
The nutritional requirements for Skylab crews are summarized as a data base for long duration spaceflight nutrient requirements. Statistically significant increases in energy consumption were detected after three months, along with CO2/O2 exhalation during exercise and thyroxine level increases. Linoleic acid amounting to 3-4 g/day was found to fulfill all fat requirements, and carbohydrate and protein (amino acid) necessities are discussed, noting that vigorous exercise programs avoid deconditioning which enhances nitrogen loss. Urinary calcium losses continued at a rate 100% above a baseline figure, a condition which ingestion of vitamin D2 did not correct. Projections are given that spaceflights lasting more than eight years will necessitate recycling of human waste for nutrient growth, which can be processed into highly efficient space food with a variety of tastes.
During an experimental marching trip the daily positive fluid balance was preserved by providing a wide choice of beverages during the hours of the day. It was found that the beverage most suitable for drinking in large quantities during periods of effort was a cold drink with sweetened (citrus) fruit taste. Carbonated drinks, including beer, but milk also, were found unsuitable for this purpose.
The symposium included personal appearances by NASA astronauts, NASA exhibits, aerospace science lecture demonstrations (Spacemobile Lectures), and talks on job opportunities in aerospace and on the benefits of the Space Program. The program was directed mainly at (public, parochial and private) student groups, each of which spent three hours at the symposium site, Wayne State University campus, to participate in the symposium activities. The symposium was open to the general public and consisted of the NASA exhibits, aerospace science lecture demonstrations, films, talks on the benefits of the space program, and a special tasting demonstration of ""space food'' meal systems.
The symposium included personal appearances by NASA astronauts, NASA exhibits, aerospace science lecture demonstrations (Spacemobile Lectures), souvenir photos for each student attending the symposium, and talks on job opportunities in aerospace and on the benefits of the Space Program. The program was directed mainly at (public, parochial and private) student groups, each of which spend three hours on the CCC campus to participate in the symposium activities. The symposium was open to the general public and consisted of the NASA exhibits, aerospace science lecture demonstrations, films, talks on the benefits of the space program, additional lectures by members of the American Institute of Aeronautics and Astronautics (AIAA), and a special tasting demonstration of space food meal systems.
The symposium included personal appearances by NASA astronauts, NASA exhibits, souvenir photos for each student attending the symposium, live demonstrations of how the Communication Technology Satellite links the U. S. with people around the world, and talks on job opportunities in aerospace and on the benefits of space. Monday through Friday, the program was directed mainly at (public, parochial and private) student groups, each of which spent a half day on the CSU campus to participate in the symposium activities. On Saturday and Sunday, the symposium was open to the general public and consisted of the NASA exhibits, films, a shorter version of the lectures and a special demonstration and tasting opportunity of space food meal systems. These quick meal systems that were designed for senior citizens.
Activated carbon (charcoal) and polymeric resin sorbents are widely used in the filtration and treatment of drinking water, mainly to remove dissolved organic and inorganic impurities and to improve the taste. Earlier hopes that activated carbon might "disinfect' water proved to be unfounded. The feasibility of protecting against microbial infestation in charcoal and resin beds such as those to be incorporated into total water reuse systems in spacecraft was investigated. The biocidal effect of IPCD (insoluable polymeric contact disinfectants) in combination with a representative charcoal was assessed. The ion exchange resins (IPCD) were shown to adequately protect charcoal and ion exchange beds.
Central data bases are useful only if they are kept up to date and easily accessible in an interactive (query) mode rather than in monthly reports that may be out of date and must be searched by hand. The concepts of automatic data capture, data base management and query languages require good communications and readily available work stations to be useful. The minimal necessary work station is a personal computer which can be an important office tool if connected into other office machines and properly integrated into an office system. It has a great deal of flexibility and can often be tailored to suit the tastes, work habits and requirements of the user. Unlike dumb terminals, there is less tendency to saturate a central computer, since its free standing capabilities are available after down loading a selection of data. The PC also permits the sharing of many other facilities, like larger computing power, sophisticated graphics programs, laser printers and communications. It can provide rapid access to common data bases able to provide more up to date information than printed reports. Portable computers can access the same familiar office facilities from anywhere in the world where a telephone connection can be made.
Patented surface heating devices with a much faster air-to-solid heat transfer rate than previous air ovens were developed. The accelerated surface heating can brown, sear or crisp much more rapidly than in conventional ovens so that partially prepared food can be finished quickly and tastefully immediately before serving. The crisp, freshly browned surfaces result from the faster heat transfer which does not dry out the food. The devices are then compared to convection ovens and microwave heating processes.
Psychobiology is a scientific discipline which encompasses the phenomena known to be important as regards nutrition and food consumption in space. Specifically, it includes those areas of biology which are clearly related to behavior, human subjective experience and problems of coping and adapting to stress. Taste and odor perception; perception (knowledge gaps); perception (needs); food preference and menu selection; and choosing of acceptable diets are discussed.