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Rocket science: Why does food taste different in space? – FoodNavigator.com

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Ever since man first walked on the moon, humans have set their sights on the next big challenge: a mission to Mars. 

While presumably countless challenges face space agencies in getting there, at least one revolves around food.

Calorie deficits

According to findings from life onboard the International Space Station (ISS), astronauts typically consume only 80% of their daily calorie requirements when in space.

While this calorie deficit is not of serious concern for astronauts who spend up to 12 months aboard the ISS, it does present risks for longer missions. A mission to Mars, for example, is expected to take 30-36 months to complete.

“As the prospect of long-distance space flight looms in the not-too-distant future, the importance of ensuring that astronauts maintain a healthy diet becomes an increasingly important issue,” ​explained Charles Spence, an experimental psychologist at the University of Oxford.

“However, while much work has gone into providing nutritionally sufficient meals for astronauts, a recurring problem is that many astronauts do not consume sufficient food while in space and hence tend to lose weight as a result. While this doesn’t matter too much for short missions, there is a great deal of concern about what this might mean for astronauts on a multi-year mission (e.g., to Mars and back).”

Does food really taste different in space?

The European Space Agency therefore commissioned a research report from a group of international experts working in flavour perception and the chemical senses to assess why this might be happening – and whether ‘poor taste’ might be a key factor leading to under-consumption, Spence told FoodNavigator.

The team of experts included representatives from Swiss flavour and taste company Firmenich, UK flavour solutions provider Flavormetrix, and numerous universities and research institutes across the UK, Germany, France, Belgium, and Italy.

Spence, who co-authored the peer-reviewed research report, noted that funnily enough, astronauts do not seem to complain about the taste of food in space. “At least, not in a way that would obviously explain the reduced consumption that time and time again has been reported,” ​he continued.

“The one complaint that does crop up time and again is the lack of perceived ‘freshness’ of the food.”

The report concludes that there are likely a number of factors responsible for the change in taste and experience of food and drink in space.

Airflow, background noise, stress levels

According to the findings, one of the major problems is that the lack of gravity in space means more blood tends to flow into the head than is normally the case here on the ground, Spence explained. “This can lead to swelling that can block or else seriously reduce the amount of air that can flow through the nasal passage.

“The importance of this constriction becomes clear when it is realised that 75-95% of what we think we taste really comes from the volatile-rich aromatic air that is pulsed out of the back of the nose when we swallow. This is what is known as retronasal olfaction – contrasting with the orthonasal sense of smell when we sniff.”  

The experimental psychologist also drew our attention to the dry air present aboard the ISS – much like that present on an aeroplane. “That may also impair the perception of aroma/flavour too, as it has been shown to do for aeroplane passengers.”

Beyond airflow in the nasal passage and dry air, astronauts on the ISS also have to put up with constant background noise. While this is typically lower than the 80-85 dB of engine noise that passengers have to contend with in a commercial aeroplane, the background noise on the ISS may still exert a significant masking effect.

“One of the other things to note,”​ Spence elaborated, “is that while we typically eat while seated down here on Earth, eating takes place in rather a different posture up in space, and this may influence the tasting experience more than we realise.”

The possible build-up of trace amounts of volatile compounds in the air/water supply, given the repeated recycling of both, should also be considered. As well as the fact that the foods are rehydrated.

“Other factors that might be relevant are that stress levels are likely to be higher and this has been shown to influence how food tastes,” ​Spence told this publication. “There is also a sense that normal diurnal and seasonal rhythms are muted in space, and I can’t help wondering if this might not also have some impact,” ​he added.

How should food makers respond?

Given these findings, how can manufacturers help make food more appealing for astronauts in space?

According to Spence, the answer does not lie in the development of a magic pill formula. “The one place where you might imagine that a meal in a pill would be useful is in space. [However, the astronauts] say that you can mess with anything, but not the food.”

The experimental psychologist puts this down to the ritual of mealtimes, which offer crew members an ‘important opportunity’ for social interaction. They can also provide a nostalgic or comforting link back to Earth, which Spence said ‘can seem like an increasingly distant memory, the longer the mission’.

“I think that the importance of psychological factors relating to foods undoubtedly becomes much more important in space.”

Making food more sensorially appealing could be one way to help avoid calorie deficits in astronauts. Drawing on the analogy between the loss of chemical senses with ageing and the reduced olfactory component due to swollen nasal passages in space flight, Spence suggested we look to ‘other channels’. This could include making foods more tempting by adding ‘a little oral pungency or spice’, he said.

The co-author has been especially interested in how to convey a sense of ‘freshness’, he revealed, “which is likely to be as much psychological as anything else”.

“One can think of freshly-made, simply garnished [food] with some space-grown microgreens. Or perhaps of how the noisier food – be it fresh produce like fruit and veg, or dry and baked goods – we tend to associated with freshness.”

Spence noted that some interesting work has been undertaken to determine whether letting the astronauts decide how to combine their meal components, or to specify what will be on the menu each day, makes a difference to their overall calorie intake.

“Perhaps unsurprisingly, giving people choice and some degree of control over what they eat tends to increase liking.”

The experimental psychologist continued: “Studying food and drink in space highlights, at least for me, how much of our relationship with, and experience of, food and drink is psychological/social. And this is something that food manufacturers here on the ground would do well not to overlook.”

Source:Comprehensive Reviews in Food Science and Food Safety
‘Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts?’
DOI: 10.1111/1541-4337.12633
Authors: Andrew J. Taylor, Jonathan D. Beauchamp, Loic Briand, Martina Heer, Thomas Hummel, Christian Margot, Scott McGrane, Serge Pieters, Paola Pittia, Charles Spence.

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Here’s how Helene and other storms dumped a whopping 40 trillion gallons of rain on the South

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More than 40 trillion gallons of rain drenched the Southeast United States in the last week from Hurricane Helene and a run-of-the-mill rainstorm that sloshed in ahead of it — an unheard of amount of water that has stunned experts.

That’s enough to fill the Dallas Cowboys’ stadium 51,000 times, or Lake Tahoe just once. If it was concentrated just on the state of North Carolina that much water would be 3.5 feet deep (more than 1 meter). It’s enough to fill more than 60 million Olympic-size swimming pools.

“That’s an astronomical amount of precipitation,” said Ed Clark, head of the National Oceanic and Atmospheric Administration’s National Water Center in Tuscaloosa, Alabama. “I have not seen something in my 25 years of working at the weather service that is this geographically large of an extent and the sheer volume of water that fell from the sky.”

The flood damage from the rain is apocalyptic, meteorologists said. More than 100 people are dead, according to officials.

Private meteorologist Ryan Maue, a former NOAA chief scientist, calculated the amount of rain, using precipitation measurements made in 2.5-mile-by-2.5 mile grids as measured by satellites and ground observations. He came up with 40 trillion gallons through Sunday for the eastern United States, with 20 trillion gallons of that hitting just Georgia, Tennessee, the Carolinas and Florida from Hurricane Helene.

Clark did the calculations independently and said the 40 trillion gallon figure (151 trillion liters) is about right and, if anything, conservative. Maue said maybe 1 to 2 trillion more gallons of rain had fallen, much if it in Virginia, since his calculations.

Clark, who spends much of his work on issues of shrinking western water supplies, said to put the amount of rain in perspective, it’s more than twice the combined amount of water stored by two key Colorado River basin reservoirs: Lake Powell and Lake Mead.

Several meteorologists said this was a combination of two, maybe three storm systems. Before Helene struck, rain had fallen heavily for days because a low pressure system had “cut off” from the jet stream — which moves weather systems along west to east — and stalled over the Southeast. That funneled plenty of warm water from the Gulf of Mexico. And a storm that fell just short of named status parked along North Carolina’s Atlantic coast, dumping as much as 20 inches of rain, said North Carolina state climatologist Kathie Dello.

Then add Helene, one of the largest storms in the last couple decades and one that held plenty of rain because it was young and moved fast before it hit the Appalachians, said University of Albany hurricane expert Kristen Corbosiero.

“It was not just a perfect storm, but it was a combination of multiple storms that that led to the enormous amount of rain,” Maue said. “That collected at high elevation, we’re talking 3,000 to 6000 feet. And when you drop trillions of gallons on a mountain, that has to go down.”

The fact that these storms hit the mountains made everything worse, and not just because of runoff. The interaction between the mountains and the storm systems wrings more moisture out of the air, Clark, Maue and Corbosiero said.

North Carolina weather officials said their top measurement total was 31.33 inches in the tiny town of Busick. Mount Mitchell also got more than 2 feet of rainfall.

Before 2017’s Hurricane Harvey, “I said to our colleagues, you know, I never thought in my career that we would measure rainfall in feet,” Clark said. “And after Harvey, Florence, the more isolated events in eastern Kentucky, portions of South Dakota. We’re seeing events year in and year out where we are measuring rainfall in feet.”

Storms are getting wetter as the climate change s, said Corbosiero and Dello. A basic law of physics says the air holds nearly 4% more moisture for every degree Fahrenheit warmer (7% for every degree Celsius) and the world has warmed more than 2 degrees (1.2 degrees Celsius) since pre-industrial times.

Corbosiero said meteorologists are vigorously debating how much of Helene is due to worsening climate change and how much is random.

For Dello, the “fingerprints of climate change” were clear.

“We’ve seen tropical storm impacts in western North Carolina. But these storms are wetter and these storms are warmer. And there would have been a time when a tropical storm would have been heading toward North Carolina and would have caused some rain and some damage, but not apocalyptic destruction. ”

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Follow AP’s climate coverage at https://apnews.com/hub/climate

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Follow Seth Borenstein on Twitter at @borenbears

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Associated Press climate and environmental coverage receives support from several private foundations. See more about AP’s climate initiative here. The AP is solely responsible for all content.

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‘Big Sam’: Paleontologists unearth giant skull of Pachyrhinosaurus in Alberta

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It’s a dinosaur that roamed Alberta’s badlands more than 70 million years ago, sporting a big, bumpy, bony head the size of a baby elephant.

On Wednesday, paleontologists near Grande Prairie pulled its 272-kilogram skull from the ground.

They call it “Big Sam.”

The adult Pachyrhinosaurus is the second plant-eating dinosaur to be unearthed from a dense bonebed belonging to a herd that died together on the edge of a valley that now sits 450 kilometres northwest of Edmonton.

It didn’t die alone.

“We have hundreds of juvenile bones in the bonebed, so we know that there are many babies and some adults among all of the big adults,” Emily Bamforth, a paleontologist with the nearby Philip J. Currie Dinosaur Museum, said in an interview on the way to the dig site.

She described the horned Pachyrhinosaurus as “the smaller, older cousin of the triceratops.”

“This species of dinosaur is endemic to the Grand Prairie area, so it’s found here and nowhere else in the world. They are … kind of about the size of an Indian elephant and a rhino,” she added.

The head alone, she said, is about the size of a baby elephant.

The discovery was a long time coming.

The bonebed was first discovered by a high school teacher out for a walk about 50 years ago. It took the teacher a decade to get anyone from southern Alberta to come to take a look.

“At the time, sort of in the ’70s and ’80s, paleontology in northern Alberta was virtually unknown,” said Bamforth.

When paleontogists eventually got to the site, Bamforth said, they learned “it’s actually one of the densest dinosaur bonebeds in North America.”

“It contains about 100 to 300 bones per square metre,” she said.

Paleontologists have been at the site sporadically ever since, combing through bones belonging to turtles, dinosaurs and lizards. Sixteen years ago, they discovered a large skull of an approximately 30-year-old Pachyrhinosaurus, which is now at the museum.

About a year ago, they found the second adult: Big Sam.

Bamforth said both dinosaurs are believed to have been the elders in the herd.

“Their distinguishing feature is that, instead of having a horn on their nose like a triceratops, they had this big, bony bump called a boss. And they have big, bony bumps over their eyes as well,” she said.

“It makes them look a little strange. It’s the one dinosaur that if you find it, it’s the only possible thing it can be.”

The genders of the two adults are unknown.

Bamforth said the extraction was difficult because Big Sam was intertwined in a cluster of about 300 other bones.

The skull was found upside down, “as if the animal was lying on its back,” but was well preserved, she said.

She said the excavation process involved putting plaster on the skull and wooden planks around if for stability. From there, it was lifted out — very carefully — with a crane, and was to be shipped on a trolley to the museum for study.

“I have extracted skulls in the past. This is probably the biggest one I’ve ever done though,” said Bamforth.

“It’s pretty exciting.”

This report by The Canadian Press was first published Sept. 25, 2024.

The Canadian Press. All rights reserved.

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The ancient jar smashed by a 4-year-old is back on display at an Israeli museum after repair

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TEL AVIV, Israel (AP) — A rare Bronze-Era jar accidentally smashed by a 4-year-old visiting a museum was back on display Wednesday after restoration experts were able to carefully piece the artifact back together.

Last month, a family from northern Israel was visiting the museum when their youngest son tipped over the jar, which smashed into pieces.

Alex Geller, the boy’s father, said his son — the youngest of three — is exceptionally curious, and that the moment he heard the crash, “please let that not be my child” was the first thought that raced through his head.

The jar has been on display at the Hecht Museum in Haifa for 35 years. It was one of the only containers of its size and from that period still complete when it was discovered.

The Bronze Age jar is one of many artifacts exhibited out in the open, part of the Hecht Museum’s vision of letting visitors explore history without glass barriers, said Inbal Rivlin, the director of the museum, which is associated with Haifa University in northern Israel.

It was likely used to hold wine or oil, and dates back to between 2200 and 1500 B.C.

Rivlin and the museum decided to turn the moment, which captured international attention, into a teaching moment, inviting the Geller family back for a special visit and hands-on activity to illustrate the restoration process.

Rivlin added that the incident provided a welcome distraction from the ongoing war in Gaza. “Well, he’s just a kid. So I think that somehow it touches the heart of the people in Israel and around the world,“ said Rivlin.

Roee Shafir, a restoration expert at the museum, said the repairs would be fairly simple, as the pieces were from a single, complete jar. Archaeologists often face the more daunting task of sifting through piles of shards from multiple objects and trying to piece them together.

Experts used 3D technology, hi-resolution videos, and special glue to painstakingly reconstruct the large jar.

Less than two weeks after it broke, the jar went back on display at the museum. The gluing process left small hairline cracks, and a few pieces are missing, but the jar’s impressive size remains.

The only noticeable difference in the exhibit was a new sign reading “please don’t touch.”

The Canadian Press. All rights reserved.

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