Índice

Editorial.....................................page 3

New ways of surviving................page 4- Work coordinated by Cláudia Alves, Catarina Ribeiro and Raquel Candeias

Food in Space............................page 20- Work coordinated by Ana Rita Santos and Rita Santos

ISS Independency......................page 25- Work coordinated by Ana Filipa Isidro and Beatriz Graça

UVC bacterieen..........................page 57- Work coordinated by Joeri Looijen and Nikki Hoogendam

Bonen in microgavitatie.............page 61- Work coordinated by Molly Bannister, Dries Franssen, Inge Meijerink and Aline van Rijn

2012 - 2014

Acknowledgments......................page 64

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Comenius Project – “New ways to survive”

TITULO: Comenius Project – “New ways of surviving”

Autor: Project Comenius - New ways to survive

Editor: AGRUPAMENTO DE ESCOLAS DE FORTE DE CASA

2014 Eueditogeral@euedito.comwww.euedito.com

Depósito Legal: 378415/14ISBN: 978-989-99098-0-9

A cópia ilegal viola os direitos dos autores.Os prejudicados somos todos nós.

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EditorialAs the central coordinator of the project I would say something about it. We had planned on working together on a science project in several interrelated themes:

o Live in Space / Food & conservation / Radiation and a lot more o Setting up lines of communication about the projectso Meetings with

Cultural exchanges Excursions to University and/or Laboratories Sessions of working together.

Some of the plans we had in the beginning have been changed during the project; I better say: being transformed from an idealistic to a practical form.It was too difficult to work on the same research; and then exchange the plans and products of these experiences. But it was possible to produce papers and present them for comment. So you have got at least a smell of scientific work.

Most part of the project did succeed:We have some wonderful meetings. In the beginning the students (but also the teachers) were a bit reserved to each other, but as the project moving forward, there was a growing of the mutual understanding between the national delegations.We have worked on a nice end product. There will be a DVD and a book as a presentation of the partnership and the work we all have done. That will be the results of cooperation, but on this we have to thank Cristina and her students who have taken the responsibility of that part. In every meeting there were moments of sensing the University culture. We intended to show the students some elements of this important part in their future. And I have heard that this part was a success in the eyes of the students. Thanks to my teacher – partners for all the effort and success on reaching that goal. But the most success I felt was on the level of cultural exchange. In all the meetings there was a bath of mutual respect and positive feelings to each other. For me and my fellow teachers it was a wonderful thing to see the way you did it together.

My last remarks will be on a more general level. There are a lot of critics on the European Community on the field of economics (in every country the cost of the Union feels more than the benefits) and the critics on the fields of politics (The feeling of Europe that gets too much influence our national state). But it is my strong opinion that those critics on Europe are not fair, or at least incomplete.

I think that in the near future we, the people of Europe, must be set the goal of forming a cultural unity and a so called “European identity”.Among the things I will remember the most in this Comenius Project, is the way you as students demonstrated that we all share so many things. We, you, have shown that we can as individuals be “Europeans” because we have so much culture, way-of-life and “world-view” in common.

I thank you all. Frits Hidden (Project coordinator) - April 9th 2014 at HWC

AGRUPAMENTO DE ESCOLAS DO FORTE DA CASA - PORTUGAL

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Comenius Project

“New ways of surviving”Work coordinated by Cláudia Alves, Catarina Ribeiro, Raquel

Candeias

IntroductionThis project aims to discover “New ways to survive”.For two years we conducted, with the help of our colleagues from Netherlands and Hungary, research on different types of agriculture, the effects of radiation on plants and on the plant growth in space.As we assigned three themes we had to conciliate all the topics from each country to respond to the theme of the project. That is what we did by searching very carefully each topic from each country,We started this work exploring the Portuguese topic about “Biological traditional and massive agricultural environmental impacts”. After that, we explored the Hungarian topic “Biological effect of radiation” where we tried to understand how does radiation affects plants and animals and if food irradiated is safe. To finish this project we have the Dutch topic “Living in the international space station. A model to survive? Ultraviolet radiation, food production and bacterial life”. We compared the plant growth under sunlight and under certain radiations.

With our research we have Information that allows us to respond the main question.

Image 1 - Plant growth under sunlight and under certain radiations

Image 2 - Radiation symbol

“Biological, traditional, and massive agriculture:- environmental impacts” Biological agriculture

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Minimizes the use of chemicals and prevents the degradation of the environment and the ecosystem. Organic agriculture or biological agriculture is a term often used for food production and animal/plant products that do not use artificial chemicals or genetically modified foods. Consumers believe that a healthy soil, maintained without the use of fertilizers contribute to a higher quality. In several countries, including the United States and the European Union, organic agriculture is defined by law and regulated by the government.

Image 3 – Biological agriculture

Characteristics

Food production Low

Fertilizers Natural

Waste Low

Cost High

Consumer´s considerations

Retains the original taste of food

More expensive products

Job increase

Reasons to choose biological agriculture1. Protects future generations;2. Prevents soil erosion;3. Protects water quality;4. Rejects food with pesticides;5. Improves the farmer’s health;6. Increases the income of small farmers (family farms, etc);7. Supports small farmers;8. Prevents future expenses;9. Promotes biodiversity;10. Discovers natural flavours;11. Contributes to the end of pesticide poisoning of thousands of farmers;12. Helps preserving small farms.

Image 4 - Greenhouse

Traditional agricultureType of farming that uses rudimentary techniques, enhancing production for family consumption. Has low income and low productivity. It is practiced mainly in developing countries.

Advantages The health maintenance:

directly from families who live in the countryside and indirectly families who live in

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Environmental considerationsRetains the original taste of foodMore expensive products

Job increase

cities (such as not drinking contaminated water with chemicals or contaminated food);

Biodiversity maintenance; Maintaining the autonomy of

the farmer.

Image 5 – Traditional agriculture

Disadvantages Dependence on natural

conditions; Low productivity (low quality); Ageing and low education of

the population who practice traditional agriculture;

Physical and human desertification;

Soil depletion; Monoculture degrades the

landscape.

Image 6 – Traditional agriculture

Environmental impacts Desertification; The erosion; The reduction of the organic

content of the soil;

The heavy metal contamination;

The sealing (compression due to the use of heavy tools);

Loss of biodiversity (pesticides);

Salinization.

Agricultural typesWe also research others types of agriculture and we saw that they had their differences. In the next part we are going to see more particularly each one. ConventionalIt is hard to put a single definition to conventional farming, as the term is used to describe a wide range of agricultural practices. In general it is assumed to be any type of agriculture that requires high external energy inputs to achieve high yields, and generally relies upon technological innovations, uniform high-yield crops, and high labour efficiencies. Many view conventional agriculture less as a defined practice and more as a philosophy idea based on industrial agriculture.Conventional agriculture can also aid more disturbance-adapted species, such as deer mice and house mice. These species can often be more beneficial as insect pest and weed seed predators than detrimental as crop pests. Furthermore, known agricultural pest species such as meadow voles and prairie voles are not well adapted to living in conventional fields. Their presence, if any, will be at the uncultivated edges of the fields, leading to virtually no detrimental impact on agricultural yields. Till

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While the tillage is not necessarily exclusive to this type of agriculture, tilled fields are more often found in conventional agriculture than sustainable agriculture, and impose many of the same effects on small mammal populations as conventional agriculture does. Tillage is when the soil in a field is ploughed in order to reduce weed species and aid in planting. Tilled fields typically have lower species diversity, but with higher abundances of disturbance adapted species, such as the deer mouse, than do no-till fields. Similar to conventional agriculture, these species can often be more beneficial as pest and weed species controllers than detrimental to crops. Tilling also helps keep down pest species, such as prairie voles and meadow voles, which rely upon thick ground cover. SustainableIn general sustainable agriculture is diversified, ecologically sound, and economically viable, socially just, culturally appropriate, and relies on the use of local renewable resources while minimizing external inputs. It “preserves biodiversity, maintains soil fertility and water purity, conserves and improves the chemical, physical and biological qualities of the soil, recycles natural resources and conserves energy” (NGO Sustainable Agriculture Treaty).Sustainably managed fields tend to promote a greater diversity and abundance of small mammals. This is often due to decreased use of herbicides and pesticides, providing an increase in

undergrowth and cover, as well as prey species, and a minimization of soil disturbances. Such practices such as strip cropping have been shown to be important in maintaining small mammal populations. While sustainable agriculture can provide habitat for more species, usually the deer mouse is still the most prevalent species in the field. This presence of deer mice is not detrimental, as they are more likely to feed on pest insects and weed species than crop seed or vegetation. Still, sustainable practices may also help increase vole populations that are known to be agricultural pests. Low-or-no-tillLow-or-no-till agriculture is typical of sustainable agriculture, but can also be incorporated into conventional agricultural practices. Reduced till leaves ground cover and harvested waste on the fields, helping to reduce soil erosion and increase ground cover. Due to the reduced disturbance and increased cover, reduced tillage systems have been shown to increase the biodiversity and abundance of small mammal species in agricultural fields.Agro-ecologyAgriculture is at a crossroads. For almost thirty years, since the early 1980s, neither the private sector nor governments were interested in investing in agriculture. Fortunately, over the last few years, governments are paying greater attention to agriculture. Increasing food production to meet future needs, while necessary, is not sufficient. It will not allow significant progress in combating hunger and malnutrition if it is not combined with higher incomes and

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improved livelihoods for the poorest. And short-terms gains will be offset by long-term losses if it leads to further degradation of ecosystems.Most efforts in the past have focused on improving seeds and ensuring that farmers are provided with a set of inputs that can increase yields, replicating the model of industrial processes. Instead, agro-ecology seeks to improve the sustainability of agricultural systems by mimicking nature. The core principles include recycling nutrients and energy on the farm, rather than introduction external inputs. Whether or not we will succeed will depend on our ability to learn faster from recent innovations and to disseminate works more widely. Agro-ecology is a coherent concept for designing future farming systems as it is strongly rooted bother in science and in practice, and because it shows strong connections with the principles of the right adequate food.

Image 7 - Crop breeding and agro-ecology are complementary

Breading provides new varieties with shorter growing cycles, which enable farmers to continue farming in regions where the crop season has already shrunk.

Breeding can also improve the level of drought resistance in plant varieties, an asset for countries where lack of water is a limiting factor.The participation of farmers is vital for the success of agro-ecology practices. Scaling up agro-ecology in order to maximize its positive impacts on farmers’ incomes, productivity and the environment means both (horizontally) increasing the areas cultivated by agro-ecological techniques, and (vertically) creating an enabling framework for the farmers. These practices are best adopted when they are not imposed top-down but shared from farmer to farmer. Extension services play a key role.Moving towards sustainability is vital for future food security and an essential component of the right to food. But in order to succeed in this transformation, consistency will be required across a variety of areas.

“Biological effect of radiation”The topic we work in partnership with Hungary was: “Biological effect of radiation”. We specialized this work in the area of agriculture because it was the subject that interest us and that will help us to unite the three topics that we have.

Radiation in AgricultureThe importance of radiation in crop production is as follow:1. It provides the necessary

energy for all the phenomena concerning biomass production.

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2. Photo synthetically Active Radiations (PAR) are the real source of energy for photosynthesis process. Plants are the efficient biological converters of solar energy into biomass. Radiation defines the yield of crop in particular region.

3. It also provides the energy for the physical processes taking place in plants, soil and atmosphere.

4. It conditions the distribution of temperature and hence crop distribution on the earth surface.

Image 8 - Radiation and seed growing

In agriculture, radiation helps breed new seed varieties with higher yields.By the end of the 1980s, radiation had eradicated approximately 10 species of pest insects in wide areas, preventing agricultural catastrophes.Agricultural researchers also use radiation to: 1. Develop hundreds of varieties

of hardier, more disease-resistant crops – including peanuts, tomatoes, onions, rice, soybeans and barley.

2. Improve the nutritional value of some crops, as well as improve their baking or melting qualities or reduce their cooking time.

The Effects of radiation on Plants

Plants do not have to worry much about radiation. Experiments have been conducted that show that radiation is only a problem when a plant is in the stage of a seed. Still, large amounts of radiation can destroy any material, including plant material.

Image 9 - Plant growing under radiation

SeedsHigh doses of radiation can cause: seeds do not sprout, grow slowly, loss of fertility or develop genetic mutations that can change the characteristics of the plant.BenefitsThe right amounts of radiation can kill microorganisms on seeds, protecting them from dangerous diseases.Dormant vs. GerminatedAn experiment conducted by the San Antonio Community Hospital found that plants that have already germinated before radiation exposure are less likely to develop defects than the plants that are dormant.Molecule DamageAll molecules, from water to animal and plant material, can be damaged by radiation, as it disrupts the normal flow of electrons surrounding an atom.Resistance

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Plants contain chemicals that protect them from most radiation, since they are exposed to a large amount of radiation when basking in sunlight. Effects of Radiation on

Plant Growth & Development

Prevents Seed GrowthUltraviolet radiation affects plant growth and development in many ways. First, it gradually stops seed growth and sprouting, depended on the how much radiation is released. Soil can become compacted and lose the nutrients needed for plants to grow. The results of various lab experiments supplying Ultraviolet radiation through filtered lamps proved that higher doses of radiation administered to the plants were very damaging.

Image 10 – Plant cells

Image 11 – Radiation spectrum

Damages Plant CellsThe cells of living organism are also damaged and killed by Ultraviolet radiation. What allows plants to grow is the division and expansion of cells as they take up

water. Cells contain chromosomes, the genetic material responsible for plant reproduction. If the cell is overly damaged by radiation, then reproduction is hindered.Increases Cell MutationsBecause ultraviolet radiation destroys cells, the chances of mutation are great. Affected plants are often small and weak with altered leaf patterns.Reduces Plant FertilityProlonged radiation can completely destroy the fertility of a plant. The plant gradually dies. The surroundings become poisoned and prevent the growth of future offspring.Not all radiation is bad. Sunshine is a type of radiation that is needed for photosynthesis and normal plant growth. Why Is Too Much Ultraviolet

Radiation Harmful to Plants & Animals?

Ultraviolet (UV) radiation has a number of negative effects on life forms on earth. The paradox exists because of the wide spectrum of light emitted by the sun, and how plants use the energy that makes it through the atmosphere. For this reason, discussions of ultraviolet energy and damage often revolve around the ozone layer, which only lets in a fraction of the present UV light.Light RadiationAll light is a form of radiation, to be specific, a form of electromagnetic radiation. Not all of it is intrinsically harmful, however light differs based on its wavelength, frequency, and energy. Human eyes can only see a relatively small band of the different light rays, a relatively harmless section that makes up all

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the colours our eyes can perceive and is produced often by synthetic sources like light bulbs. Higher energy light waves have a higher frequency and cannot be seen by humans, but also have more potential to damage organisms.Ultraviolet RadiationThere are actually three different classifications of UV light--A, B, and C. UVA light passes through the ozone layer relatively unhindered and is the least harmful. UVB light is partially blocked by the ozone layer, but can damage life forms more easily. UVC light is very dangerous, but the ozone layer blocks almost all of it before it can reach the surface of the earth.BurnsBurns are one of the most common types of damage resulting from exposure to UV light. UVC light can take skin and burn surfaces like leaves most easily, since it impacts the surface layer that it hits directly, causing cells to break apart and blister. This radiant energy feels like heat for reason: its effects are very similar, and in high doses it can be very damaging for unprotected skin and delicate plants.Genetic DamageGenetic damage is more frequently caused by UVB, the stronger type of radiation. These light waves pass into the DNA in the cells of life forms and damage them. This would be catastrophic, but cells can repair most of the damage the light causes. However, the damage is still done, and sometimes it cannot be repaired or is repaired incorrectly. This causes sunburn damage,

dying leaves, and eventually skin cancers.Factors Affecting DamageBoth plants and animals have a wide variety of tolerance for UV light. Some plants, especially dark plants with thick leaves, can withstand more UV light than lighter, more delicate versions. Cloud cover and rain fall will also disperse much UV light before it can reach the ground. Food irradiationFood irradiation is the process of treating food with a specific dosage of ionizing radiation. Ionizing radiation is radiation composed of particles that individually carry enough kinetic energy to liberate an electron from an atom or molecule, ionizing it. This treatment slows or halts spoilage by retarding enzyme action or destroying microorganisms and it can also inactivate food borne pathogenic organisms (reducing the risk of food borne illness). Further applications include sprout inhibition, delay of ripening, increase of juice yield, and improvement of re-hydration. Irradiation is also used to prevent the spread of invasive insect species that could be associated with fresh produce. Ionizing radiation affects cells and microorganisms by damaging their DNA beyond its ability to repair, breaking down cell membranes and interrupting enzyme pathways. Organisms can no longer successfully continue the process of cell division. Irradiated food does not become radioactive, as the particles that transmit radiation are not themselves radioactive.

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Irradiation is known as a cold process. It does not significantly increase the temperature or change the physical or sensory characteristics of most foods. An irradiated apple, for example, will still be crisp and juicy. Fresh or frozen meat can be irradiated without cooking it. During irradiation, the energy waves affect unwanted organisms but are not retained in the food. Similarly, food cooked in a microwave oven, or teeth and bones that have been x-rayed do not retain those energy waves.

Image 12 - Special labels are required on irradiated food

Why Irradiate Food?•Prevention of Food borne Illness – irradiation can be used to effectively eliminate organisms that cause food borne illness, such as Salmonella and Escherichia coli (E. coli).•Preservation – irradiation can be used to destroy or inactivate organisms that cause spoilage and decomposition and extend the shelf life of foods.•Control of Insects – irradiation can be used to destroy insects in or on tropical fruits imported into the United States. Irradiation also decreases the need for other pest-control practices that may harm the fruit.•Delay of Sprouting and Ripening – irradiation can be used to inhibit sprouting (e.g., potatoes)

and delay ripening of fruit to increase longevity.•Sterilization – irradiation can be used to sterilize foods, which can then be stored for years without refrigeration. Sterilized foods are useful in hospitals for patients with severely impaired immune systems, such as patients with AIDS or undergoing chemotherapy. Foods that are sterilized by irradiation are exposed to substantially higher levels of treatment than those approved for general use.How Is Food Irradiated?•Gamma rays - are emitted from radioactive forms of the element cobalt (Cobalt 60) or of the element cesium (Cesium 137).Gamma radiation is used routinely to sterilize medical, dental and household products and is also used for the radiation treatment of cancer.

Image 13 – Effect of radiation on bacteria

•X-rays - are produced by reflecting a high-energy stream of electrons off a target substance (usually one of the heavy metals) into food. X-rays are also widely used in medicine and industry to produce images of internal structures.•Electron beam - (or e-beam) is similar to X-rays and is a stream of high-energy electrons propelled from an electron accelerator into food.In agriculture, radiation helps breed new seed varieties with

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higher yields. The ionising radiation from radioisotopes is also used to produce crops that are more drought and disease resistant, as well as crops with increased yield or shorter growing time. This practice has been in place for several decades, and has helped feed some third-world countries. About 25% of all worldwide food production is lost after harvesting to insects, bacteria and spoilage. In the end, food irradiation can help reduce these losses and can also reduce our dependence on chemical pesticides, some of which are extremely harmful to the environment.

Image 14 – Cartoon about environment and radiation

Are irradiated foods still nutritious? Yes, the foods are not changed in nutritional value and they don’t become dangerous as a result of irradiation. At irradiation levels approved for use on foods, levels of the vitamin thiamine are slightly reduced, but not enough to result in vitamin deficiency. In fact, the changes induced by irradiation are so minimal that it is not easy to determine whether or not a food has been irradiated. Does the irradiation process make food radioactive?

No. Irradiation by gamma rays, X-rays and accelerated electrons under controlled conditions does not make food radioactive. Example: Just as the airport luggage scanner doesn’t make your suitcase radioactive, this process is not capable of inducing radioactivity in any material, including food. Did you know…? •National Aeronautics and Space Administration (NASA) astronauts eat meat that has been sterilized by irradiation to avoid getting food borne illnesses when they fly in space.

Image 15 - National Aeronautics and Space Administration

•According to the Department of Agriculture, Salmonella and other bacteria contaminate as much as 40 percent of all raw poultry.

“Can Living in the international space station be a model to survive? Ultraviolet radiation, food production and bacterial life.”How does the sunlight affect plant growth?Making use of energyLight from any source is a form of energy, and many or most of the living things we call plants rely on light to provide the energy they need to do the necessary work of life. This general process goes by the name “photosynthesis”. The energy carried by light is used to

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make possible reactions that make sugar, which is then used to make other materials in the plant.Direct Sunlight vs. Other Light SourcesAs plants grow, not all light is the same. Colours of light are not equally effective in photosynthesis, and not all plants do their best with the same colours of light. The strength of the light also makes a difference. More is not always better; just as one may kill or sicken many plants with too much water or fertilizer, too strong light can do the same. The degree of tolerance of a plant for either direct sunlight or shade differs with the type of plant.Does a plant grow faster in natural light or artificial light?SignificanceLight provides energy plants need for photosynthesis, the process they use to create sugars, starches and other food for growing.EffectsA plant will grow faster under natural light, when it can get natural light in sufficient strength and quantity. Similarly, a plant will grow better under artificial light when it can get that light in the correct colour balance and in sufficient strength and quantity.Do plants grow faster under certain colours of light in space?Plants, in fact, do grow faster under certain colours of light. The reason for this is that chloroplasts can only absorb certain wave lengths of light because of the pigments they contain. The visible spectrum of light is between 380-750nm for humans. Red and purple light do make the plants grow faster.

Green plants will grow slower or not at all under green light. Basically, green is the only brand of light that the plant´s chloroplasts don´t use. That is why it is the only colour reflected from the leaf, and is what we see. So, green light is no option to perform photosynthesis.

Image 16 – Light spectrum

EffectsRed light is responsible for plant maturation, causing plant to grow tall. Blue light controls the growth of stems and leaves, causing plants to grow wide with fat stems and dark leaves. A combination of red and blue light produces the fullest, but robust plants.

ExperimentTo better understand the research we have done, we decided to do this experiment in order to find out if a plant grows faster with sunlight or artificial light. We will examine five plants previously chosen and try to answer the proposed question.Plan of the experiment:

1. Plant the beans and add the name tag.

2. For every day keep track of what kind of weather it is.

3. If it is raining, you do not need to give water.

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4. If it is normal weather, you give more water.

5. If it is normal weather, you give normal amount of water.

6. Take a picture of the plant every day at the same time.

Seeds of the experiment:Dry Bush Bean, Italian WhiteA classic Italian white bean which grows fairly large and has pleasant flavour.Characteristics:Can tolerate partial shade but will reduce yield. Soil conditions:Requires well-drained soil. Prefers well-drained soil, but with consistent moisture. Only requires average fertility. pH 6.0 to 6.8WheatWheat is a cereal grain, originally from the Levant region of the Near East and Ethiopian Highlands, but now cultivated worldwide.Green PeasThe pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum Sativum.

Marrowfat pea, Dutch GreyLatin name: Pisum sativumFilling: 90 gGermination duration: +/- 14Sowing temperature: +/- 15ºCChickpeasThe chickpea (Cicer arietinum) is a legume of the family Fabaceae. Its seed are high in protein. It is one of the earliest cultivated legumes.Brown beanThe brown bean is often served in soups, chilli, stew, salads and various types of bean casseroles, providing a mild and somewhat nutty taste with a rich bean flavour.

Results of the experimentTo get results as quickly as possible we divide the experiment in two parts, the Dutch made the study of plant growth on violet light and the Portuguese did the same but with sunlight.Dutch’s partDuring eighteen days the Dutch analyzed and took notes on the growth of plants in study on violet light. Analyzing all the plants, the green peas were the plant that grew most and the plant that grew less was the brow bean.

Image 17 – First day

Image 18 – Last day

Portugal´s partDuring the same time the Portuguese analyzed the same plants but on sunlight. The plant that grew the most was the marrowfat peas and the plant that grew less was the brown bean.

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Image 19 – Firs day

Image 20 – Last day

As we see, analysing the attached graphs, the plants grow more generally with the violet light than sunlight. The only exception is the marrowfat pea that grows more with sunlight. The brown bean is the plant that grows less in the two lights but grows a little more with the violet light. Returning to the original question, the plants grow faster with artificial light than sunlight. However, within the artificial light plants prefer violet light that promotes their fast growth. The results may not be the most precise but allow us to confirm a previous research on artificial light and solar light.

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Orbiting Agriculture

An on-orbit plant growth could facilitate longer mission on the

space station or in the future be a huge contribution to a permanent habitation on space. International

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Image 21 – Charts comparing results of experiment conducted in both countries

Space Station (ISS) is currently working on many colonization projects for establishing the space world.

Image 22 – Orbit plant growth

This field of study and knowledge may also contribute to a major advancement in the agricultural production on Earth and not only on space. It may contribute to a huge capacity to produce enough food that can support the ever-creasing population. Plants are absolutely fundamental to life on Earth. They perform the major processes that support life. The space station offers unique opportunities to study plant growth and gravity, an opportunity not available on our planet. Growing live plants in space has had its challenges: the lack of gravity, sunlight, available nutrients, insects (for cross pollination), controlled climate and clean water.Investigators use cucumber plants (Cucumis sativus) to determine whether hydrotropic (plant root orientation due to water) response can control the direction of root growth.

Image 23 - Cucumis sativus

Method:Astronauts transport the seed from our planet Earth to the space station and then coax them into growth. The cucumber seeds reside in Hydrotropism chambers and undergo 18 hours of incubation in a Cell Biology Experiment Facility (CBEF). Consequently, the investigators activate the seeds with water or with saturated salt solution, followed by a second application of water 4 to 5 hours later. Then they harvest the cucumber seedlings and preserves them using fixation tubes called Kenney Space Center Fixation Tubes (KFTs), which then store in one of the station MELTI freezers to await return to Earth.The results from Hydrotropic will help investigator to better understand how plants grow and develop at a molecular level.

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ConclusionThis research allowed us to realize that there are new ways to survive. Thanks to each topic from the three countries we found out new options. The Portuguese topic helped us realizing which agricultural process is the best option and the advantages and disadvantages from each agricultural type. The Hungarian topic helped us knowing more about radiation effects on plants and animals and about food irradiation.The Dutch topic helped us understanding how plants grow under certain conditions.

ReferencesTo accomplish this scientific article, we consulted the following documents/sites:http://wiki.answers.com/Q/Do_plants_grow_faster_under_certain_colours_of_lighthttp://www.ehow.com/facts7710978do-under-certain-colors-light.html?ref=Track2&utmsource=askhttp://www.ehow.com/facts7882625plant-natural-light-artificial-light.htmlhttp://www.nasa.gov/mission_pages/station/research/experiments/HydroTropi.htmlen.wikipedia.org/wiki/Organic_farmingvabf.org/about/what-is-biological-farming/en.wikipedia.org/wiki/Agriculturewww.ask.com› Q&A › Science › Environmenten.wikipedia.org/wiki/Radiationwww.ehow.com › Home & Gardenwww.ncbi.nlm.nih.gov/pubmed/11567887www.pucrs.br/fabio/fisiovegetal/EfeitoUV.pdf

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IntroductionIn this work we propose to talk about the development of food preservation techniques in space, and the studies that have been and are being developed in this way. Investigations in this area have the objective of increasing, quality and duration of space travel.

What has changed in the diet of astronauts since the beginning of space travel?Since the beginning of space travel, the feeding of astronauts has changed a lot. Today, the dishes are similar to what we eat on Earth. During the first manned flight into space in 1961, which lasted about 1 hour and 48 minutes, the Soviet cosmonaut Yuri Gagarin took food processed in similar packaging with tubes of toothpaste. There were more than 300 grams of meat in the form of puree and chocolate spread. Not bad for a mission that lasted 1 hour and 48 minutes.

Image 24 – Food preparation in space

Image 25 – Meal time in space

Image 26 – Space meals

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AGRUPAMENTO DE ESCOLAS DO FORTE DA CASA - PORTUGAL

Comenius Project

“Food in Space”Work coordinated by Ana Rita Santos, Rita Santos

Nowadays, food is carefully packaged and the drinks are dehydrated and processed. Before drinking it, the astronauts add water with the help of a special tube.How to prepare food before leaving?Before they left, the astronauts need to supply the spacecraft with food specially prepared and packaged for consumption beyond Earth. Food is partially or completely dehydrated to avoid spoiling. The meats are exposed to radiation before being placed in spacecraft, so they last longer. Each space craft carries enough food for the entire trip. The aliments need to last a long period of time without refrigeration, and the most important, they need to be easy to prepare.And if there is a lack of food?Space craft have Safe Haven food system that offers to every astronaut enough food for three extra weeks-with 2,000extra calories a day-for emergencies. Typically, these aliments are dehydrated so they can last longer. Each aliment lasts at least two years.(Until now space food, lasted only two years.)Astronauts can take enough food, but probably they won´t have much appetite. This happens because, without gravity, food odors dissipate before reaching the nose. And

when you don’t feel the smell of the food you don´t feel the taste.Besides, fluids tend to stay in the upper part of the body of astronauts which clogs the nose. Salt, pepper, ketchup, mustard and mayonnaise can be used to add flavor to food although the spices don´t have the same taste that they have on Earth. The salt and pepper have to be suspended in liquid because the particles can´t float in the air.Pieces of food such as crumbs can´t escape and stay afloat on the spacecraft. This could cause accidents that endanger the life or health of the astronauts.

Image 27 - The astronaut Andre Kuipers(R) of the European Space Agency and NASA colleague,

Michael Foale, Dutch cheese to eat breakfast on the International Space Station

Where do they eat?When they want to feed themselves, astronauts go to the central part of the spacecraft, which serves as the 'kitchen'.Because of the low gravity the food is stored in trays attached by wires, which are attached to the wall or to the waist of the astronauts. Astronauts cut the food packages with scissors and

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Food consumed as on EarthFood carefully organized

eat with knife, fork and spoon so that they can be caught easily, since the food is dehydrated, and before eating the astronauts add water with the help of a special tube. They eat the food in forced air convection (while maintaining a temperature of 70°C approximately). In general, it takes 20 to 30 minutes to rehydrate and heating food.Astronauts take 3 meals a day and snacks in between.All meals are organized in order of consumption, too much a matter of calculation and organization of available food.

Image 28 – Food storage

Nutritional careThe astronauts have a lot of variety of food, they can choose from over 300 varieties of dishes. There is also the availability of, Japanese, Chinese, Korean food and other nationalities.However, the food can´t be chosen only by the taste of astronauts. A team of nutritionists also acts to provide the necessary nutrients to live in space. Among the differences is the fact that astronauts in

orbit need less iron and more calcium and vitamin D than they need on Earth.In the near future So far, the current conditions of storage and consumption of food have served for missions executed by several space agencies around the world. However, with advances in space exploration, the residence time of the astronauts outside Earth may increase considerably. In this case, it may not be possible to carry enough food for many days. We need to find a source of nutrition that is renewable and therefore much research is being conducted as growing plants in microgravity environments. That way, if one day humans travel to a distant planet like Mars, for example, they may be able to grow their own food. 

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Image 29 – Placing vegetables into freeze drier

The Tecmundo had access to a dessert sold in the United States and according to the data of the package that dessert was developed during the first missions of the Apollo project. It is prepared by a dehydration technique (lyophilization). In this process the food is frozen at a temperature of -40 ° C and then the water is removed by sublimation. The food passes from the solid to the gaseous form which makes them last longer and doesn't lose

nutrients.

Scientific advances in the planting on microgravityPlants are fundamental to life on Earth, because they convert light and carbon dioxide into organic matter (glucose) and oxygen through photosynthesis.

The International Space Station is doing experiments to grow plants in microgravity. One of the experiments conducted by astronauts in 2010 involved the cultivation of cucumber (Cucumis sativus-original name) in microgravity. The crew added a saturated solution of salt and four or five hours later added water. The results of this experiment revealed that the roots of cucumber instead of growing upwards or downwards grow from the side (gravitropism). Seeds passed 18 hours in an incubator with a generator of artificial gravity (Cell Biology Experiment Facility or CBEF).The results of this experiment helped to better understand the growth and development of plants on a molecular level. The experiment demonstrates the ability of the plant to change the direction of growth in response to gravity (gravitropism), and its directional growth in response to water (hydrotropism). This project was known as “Hydro Tropi”.

Image 32 – Hydrotropic project

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Image 31 – Freeze drying process

Image 30 - Artistic representation of greenhouse cultivation on Mars

Besides this experience have already been developed other as:• The cultivation of peas in the greenhouse LADA, done by the astronauts of Expedition 8, with the aim of testing the methods of growing plants in microgravity.• During the Expedition 4 astronauts cultivated mustard (Brassica rapa), with the aim of developing systems that are able of keeping plant growth in microgravity for more than 90 days.

Image 33 - Cell Biology Experiment Facility

ConclusionWith this work we understand better the various aspects such as: -The processing for which foods are subjected in order to be consumed in space, taking into account an increase in the duration; -The importance of the study of culture in microgravity may have, in the production of food in space;

Image 34 – Food growing experiment

-The evolution of food preservation technologies and their use in space travel;-The importance and impact that radiation has on food; -The contribution of radiation to make it possible and more sustainable travel for astronauts.

Image 35 – What food for the future?

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IntroductionWith this article we pretend to discuss some solutions in order to make the ISS independent. For that, we need to «close the loop». In that way we present the idea of a cycle where you can produce, consume and recycle the essential to survive in the outer space through the healthiest way possible.First we establish how they live in the ISS nowadays. How can they live better? Since health is an important subject to consider because it is omnipresent, we try to insure that every step in this cycle maintains the crew’s health. Then, we discuss how growing plants in space can be a way to initiate this cycle as well as introducing new forms of protein, such as insects. Afterwards, we show some diets that are examples of careful consuming programs that insure healthy crew members, such as Mediterranean and Entomophagy. And what about the food‘s consummation date? Can we extend them? How?

In conclusion, we conquer the last piece of the puzzle, how can we «close the loop»? Through RECYCLING!!

1. How is the ISS today?

What are the challenges of supplying astronauts with air, water and food in space?It would be impractical, in terms of volume and cost, to completely stock the International Space Station (ISS) with oxygen, water and food for long periods of time. Without a grocery store in space, NASA scientists and engineers have developed innovative solutions to meet astronauts’ basic requirements for life. The human body is two-thirds water. It has been estimated that nearly an octillion (1027) water molecules flow through our bodies daily. It is therefore necessary for humans to consume a sufficient amount of water, as well as oxygen and food, on a daily basis in order to sustain life. Without water, the average person lives approximately three days. Without air, permanent brain damage can occur within three minutes.

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AGRUPAMENTO DE ESCOLAS DO FORTE DA CASA - PORTUGAL

Comenius Project

“ISS Independency”Work coordinated by Ana Filipa Isidro, Beatriz Graça

Scientists have determined how much water, air, and food a person needs per day, per person for life on Earth. Similarly, space scientists know what is needed to sustain life in space.

Image 36 – How do we survive in space?

On Earth, we often take for granted the role that plants play in the oxygen production/carbon dioxide removal process. In space, other methods are used to remove these by-products and to reclaim water and oxygen. Reclaiming means to produce a new supply by combining or breaking down by-products of other processes.

1.1. Why doesn’t NASA just fly plants on its spacecraft to remove CO2 and produce O2, or for food purposes?There are no plants in the ISS today’s method to CO2 /O2

exchange. At this point, flying plants on board the ISS to meet oxygen production/carbon dioxide removal and food requirements would consume too much space, mass, water, soil, nutrients, and power for

lamps, making their use almost impractical.

Image 37 - CO2/O2 today’s exchange method

1.2. How does the ISS monitor astronauts’ heath?Medical Monitoring On Board the International Space Station (ISS) (Medical Monitoring) involves the collection of health data at regular intervals from long-duration International Space Station (ISS) crewmembers. Crew health before, during and following space flight is essential to overall ISS mission success. Medical specialists from all the partner agencies developed a document called Volume B of the ISS 50667 Medical Evaluation Documents (MED Vol B) which defines crew health evaluation requirements. The medical evaluation requirements apply to all ISS crewmembers and were agreed to by all the International Partner Agencies.

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Image 38 – Human needs Earth vs Space

Occupational Monitoring - Biodosimetry data is collected before and after flight to determine whether or not aberrations in chromosomes occur following space flight. In addition to crew monitoring, occupational monitoring of the space flight environment is performed on a regular basis and includes monitoring of radiation, air and water quality. 

Image 39 – Monotoring physical condition of astronauts

Psychological/Behavioral Health Status - Assessment of crewmembers behavioral health status is primarily done by interviews with a psychiatrist or psychologist. In-flight, there are regularly scheduled private psychological conferences, monitoring of mood and evaluation of work/rest schedules. Post flight, there are regularly scheduled interviews to assess the crewmembers’ psychological re adaptation to life on Earth.

Nutritional Assessment - Preflight and post flight nutritional assessment includes determination of typical dietary intake using a questionnaire, blood and urine chemistries, as well as body mass and composition measurements. In-flight, dietary intake is monitored; body mass measurements and blood chemistry data are obtained on a periodic basis. 

1.3. How is the food in the ISS?Daily MenuFoods chosen for the daily menu were selected based on their commonality to everyday eating, the nutritional content and their applicability to use in space. The Daily Menu food supply is based on the use of frozen, refrigerated, and ambient foods.

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Image 40 - Space meal

Astronauts choose 28 day flight menus approximately 120 days prelaunch. The food required for a 90 day mission is delivered to the station into the PLM (Pressurized Logistics Module). Daily menu frozen, refrigerated and ambient foods will be stowed in 14 day supply increments. The HAB (Habitation Module) galley accommodates a 14 day food supply. Food is transferred from the PLM to the HAB every two weeks. Unused food returns to the proper stowage environment in the PLM with each 14 day food transfer. Inventory control maintains on the unallocated food returned to the PLM for use in case the Shuttle is late in delivering the next food set.

1.4. How do they manage the space food?Most of the food on board is vacuum sealed in plastic bags. Cans are too heavy and expensive to transport, so there are not as many. The preserved food is generally not held in high regard by the crew, and when combined with the

reduced sense of taste in a microgravity environment, a great deal of effort is made to make the food more palatable. More spices are used than in regular cooking, and the ships from Earth bring fresh fruit and vegetables with them. Care is taken that foods do not create crumbs. Sauces are often used to ensure station equipment is not contaminated. Each crew member has individual food packages and cooks them using the on-board galley.

Image 41 - Space Shuttle food categories

The galley features two food warmers, a refrigerator and a water dispenser that provides both heated and unheated water. Drinks are provided in dehydrated powder form and are mixed with water before consumption. Drinks and soups are sipped from plastic bags with straws, while solid food is eaten with a knife and fork, which are attached to a tray with magnets to prevent them from floating away. Any food that does float away, including crumbs, must be collected to prevent it from clogging up the station's air filters and other equipment.

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1.5. Is there a problem with the gravity? Some experts had been concerned that weightlessness would impair swallowing. They experienced no difficulties and it was determined that microgravity did not affect the natural swallowing process, which is enabled by the peristalsis of the esophagus.

Image 42 - Today's food in the Space Station

Today, fruits and vegetables that can be safely stored at room temperature are eaten on space flights. Astronauts also have a greater variety of main courses to choose from, and many request personalized menus from lists of available foods including items like fruit salad and spaghetti. Astronauts sometimes request beef jerky for flights, as it is lightweight, nutritious, and can be consumed in orbit without packaging or other changes.

Image 43 – ISS : a view from space

1.6. How do they conserve this food?CarbonationCarbonated drinks have been tried in space, but are not favored due to changes in belching caused by microgravity; without gravity to separate the liquid and gas in the stomach, burping results in a kind of vomiting called "wet burping". Coca-Cola and Pepsi were first carried on STS-51-F in 1985. Beer has also been developed that counteracts the reduction of taste and smell reception in space and reduces the possibility of wet burps in microgravity. PackagingPackaging for space food serves the primary purposes of preserving and containing the food. The packaging, however, must also be light-weight, easy to dispose, and useful in the preparation of the food for consumption. The packaging also includes a bar-coded label, which allows for the tracking of an astronaut's diet. The labels also specify the food's preparation instructions in both

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English and Russian. NASA space foods are packaged in retort pouches or employ freeze drying. They are also packaged in sealed containers which fit into trays to keep them in place. The trays include straps on the underside, allowing astronauts to attach the tray to an anchor point such as their legs or a wall surface and include clips for retaining beverage pouch or utensils in the microgravity environment.

Image 44 – Packing food speacilly for space use

There are several classifications for food that is sent into space like beverages, fresh foods, rehydratable, extend shelf-life products and others.

1.7. What are the main problems in the Space Station?As we can see, the International Space Station (ISS) isn’t independent. The other main problem is that the astronauts’ diet is very rigid and sometimes the food is not even “real” food.From the previous data we can say that every 14 days or more they have to travel to the Space Station to supply the

astronauts. And we can also say that the physical needs of the astronauts must be provided in a good and healthy way.How can they avoid this huge amount of travels? How can they improve the astronauts’ diet so that they can be healthier not putting in trouble the ISS independence? Can they try new types of diets? How can they “close the loop” and satisfy everything that has been said?

Image 45 – Tasty means healthy?

2. HealthFormerly the concept of health was just the absence of disease, today already takes into account other aspects such as physical, emotional, mental, social and spiritual states of the individual.Nowadays being healthy means having life quality, well-being and happiness.

Food Balance

2.1. Healthy eatingIn order to fulfil the needs of the organism, the feeding must be:

Complete, containing all types of nutrients, whether

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used for structural purposes, in particular proteins; either for energy purposes, such as carbohydrates and fats; and also those with regulatory functions, such as minerals and vitamins.

Balanced with the required proportions of the different nutrients, to avoid excesses or needs of each other’s.

Varied with the habitual consumption of various types of food, which is essential to ensure the consumption of all major elemental nutrients.

2.2. Quantitative balanceTo establish a way to satisfy all nutritional needs, you can take one of two options: to determine the daily needs of each type of nutrient in absolute terms or to determine the relative percentages of each of them in everyday life.However, the 1st option is a type of calculation too stiff because it does not take into account the different needs at different stages of life or the differences between the various types of physical activity.The 2nd option has a wider application. It is based on the calculation of the total caloric requirement, that is, the total energy that the body needs to obtain from the food.Besides taking into account the amount or the percentage of

each type of essential nutrients, it is also important to take into account a measured and diverse consumption.

3. Could we transform the ISS into an independent Space Station? Would that help the food production?

Image 46 – Can we have a Space Garden?

Since the scientists have shown that gravity is not a problem anymore… can we plant in the space in order to become the space station independent? How do we do that? Do we need a special plant? If we do, which are the best?

Besides the normal use of plants in space, which is producing oxygen and absorbing the carbon dioxide from the air on the space shuttle, they also can be used as a way of producing food on board. But, how can we do that?

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3.1. What can we say about Growing plants in space?There is a possibility of making a space garden. Yet, there’s no certain that it will be the answer for the space shuttle independence. Besides the advantages of producing food to the space crew and oxygenate the environment inside the space shuttle, we can also say that introduces a greater “energy” among the crew because of the psychological benefits that the plants bring to humans.

Image 47 – Growin food in space, reality or utopy?

But a question remains: Is that enough to support the space station? Probably not… for that we have the food preservation methods. And yet is a solution for decreasing the amount of travels to get food and it also increases the physiological wellness in the crew, but what

about their physical wellness? Can we improve their diet?

3.2. Why grow plants in space?The relationship between plants and humans has always been a close and interdependent one. Research about basic plant processes helps in understanding and improving this interdependence. Ground-based investigations yield information vital to this understanding; however, the knowledge gained from plant research in space is exciting and extends potential for new discoveries mutually beneficial to humans and plants.NASA’s research:Plant science research questions focus on five objectives:

To explain basic mechanisms whereby plants perceive, transducer, and respond to gravitational force (examples: comparisons of seedling vs. older plant responses to gravity);

To understand the role of gravity and microgravity in developmental and reproductive processes in plants (examples: flower development and wood formation);

To learn how metabolic and transport processes are affected by gravity and microgravity (examples:

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photosynthesis and long and short distance sugar transport);

To analyze interactions of microgravity with other important parameters of space (examples: cosmic radiation and electromagnetism);

To study the role of plants within recycling life support systems for space exploration (examples: carbon dioxide production and oxygen revitalization).

3.3. National Geographic discovery:

Image 48 - Growing plants on the International Space Station. Photograph courtesy NASA

Gravity is an important influence on root growth, but the scientists found that their space plants didn't need it to flourish. The research team from the University of Florida in Gainesville thinks this ability is related to a plant's inherent ability to orient itself as it grows. Seeds germinated on the International Space Station sprouted roots that behaved like they would on Earth—growing away from the seed to

seek nutrients and water in exactly the same pattern observed with gravity. Arabidopsis thaliana The features of plant growth they thought were a result of gravity acting on plant cells and organs do not actually require gravity.However they suspect that in the absence of gravity, other cues take over that enable the plant to direct its roots away from the seed and light-seeking shoot. Those cues could include moisture, nutrients, and light avoidance.

3.4. Plant needs in space

Image 49 – Plant growing cycle

Plants are organisms that grow and reproduce their own kind. All they need for surviving is air, soil, water, light, and space to grow. Plants need soil. Water and minerals are taken from the soil through roots. Soil also provides support for the plant and an anchor for the roots to grow in. Decaying plants and animals leave behind minerals in the soil that are essential for future plant growth.

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Plants need sunlight in order to grow properly. They use light energy to change the materials - carbon dioxide and water into food substances (sugars). This process of food productions is called photosynthesis. Only in light can a green plant make food. Plants must also have clean air. Green plants take in carbon dioxide from air and use it during photosynthesis to make their nutrients. Dirty, smoggy air blocks sunlight that plants must have. Plants need water. Water is essential to all life on earth. No known organism can exist without water. Plants use water to carry moisture and nutrients from the roots to he leaves and food from the leaves back down to the roots. Plants must also have space in order to grow. Plants are found everywhere - deserts, mountains, arctic regions, forests, jungles, oceans, and even in cracks of sidewalks of busy cities. If the space is small, the plants will be small and stunted. Big plants need big spaces for their roots and branches.

Image 50 - The harvested Mizuna sample kit

3.5. How do we do that on the ISS?A space station study is helping investigators develop procedures and methods that allow astronauts to grow and safely eat space-grown vegetables. The experiment also is investigating another benefit of growing plants in space: the non-nutritional value of providing comfort and relaxation to the crew."Growing food to supplement and minimize the food that must be carried to space will be increasingly important on long-duration missions," said Shane Topham, an engineer with Space Dynamics Laboratory at Utah State University in Logan. "We also are learning about the psychological benefits of growing plants in space -- something that will become more important as crews travel farther from Earth." The experiment uses a very simple chamber similar to a greenhouse. Water and light levels are controlled automatically.

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The point then is to choose the best plant to grow in space.This specie must have nutrients and also can help to filter the space station air as a bonus.

Best air-filtering houseplants, according to NASA:

English ivy  (Hedera helix) Spider plant  (Chlorophytum

comosum) Golden pothos  or Devil's ivy

(Scindapsus aures or Epipremnum aureum)

Peace lily  (Spathiphyllum 'Mauna Loa')

Chinese evergreen   (Aglaonema modestum)

Bamboo palm or reed palm (Chamaedorea sefritzii)

Snake plant  or mother-in-law's tongue (Sansevieria trifasciata'Laurentii')

Heartleaf philodendron (Philodendron oxycardium, syn.Philodendron cordatum)

Selloum philodendron (Philodendron bipinnatifidum, syn.Philodendron selloum)

Elephant ear philodendron (Philodendron domesticum)

Red-edged dracaena (Dracaena marginata)

Cornstalk dracaena (Dracaena fragans 'Massangeana')

Janet Craig dracaena (Dracaena deremensis 'Janet Craig')

Warneck dracaena (Dracaena deremensis 'Warneckii')

Weeping fig  (Ficus benjamina)

Gerbera daisy  or Barberton daisy (Gerbera jamesonii)

Pot mum  or florist's chrysanthemum (Chrysantheium morifolium)

Rubber plant  (Ficus elastica)

Image 51 – An example of a space greenhouse

Image 52 - NASA's Plan to Send Lettuce Into Space Dubbed 'Veggie'

3.6. The problem is: Can all the fruit and vegetables be planted in Space besides thinking about the bonus? Is there a best one? Can we turn the Space Station independent? How do we do that?There's something rewarding about sticking your hands deep into the soil and planting your own garden. And while astronauts aboard the International Space Station

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won't be able to get that sense of satisfaction, researchers at the Kennedy Space Center are still trying their hardest to get some greenery into space in the form of red romaine lettuce.Gioia Massa, a project scientist for the Kennedy Space Center, said that Veggie wouldn't be feeding the astronauts right away, though. "They'll grow the lettuce, freeze it and send it back to Earth," she told ABC News. "We need to look at what types of microorganisms are on the leaves so we can determine if they're safe to eat in orbit."

An Astronaut's Cravings: Horseradish and Tabasco Sauce

Plants that the astronauts have grown used to seeing on Earth may look different underneath Veggie's lights. According to a NASA news release, Veggie usually had its red and blue LED lights turned on, resulting in purple light bathing the plants for photosynthesis to take place and to make nutrients. An additional green LED can be turned on as well, turning the purple light white.

Image 53 – LED lights

"LED lights have a long lifetime," said Massa, explaining why they went with three low-power LEDs as opposed to a standard light bulb. Veggie also saves power by using a passive watering system to hydrate the plants.

Because of both space and power constraints, though, not every crop can grow aboard the ISS. "We couldn't grow any root crops, like carrots," said Massa. But the astronauts still have plenty of other options. Radishes, bok choy and zinnias all have space potential."The second set of plants grown with Veggie will be flowers," said Massa. "Gardening offers the astronauts some psychological benefits. We want the plants to be something that the crew can interact with."

4. How can we promote physical wellness by consuming vegetables on the ISS?The astronauts’ health is very important for their development in space shuttle so, by creating new food habits, we can reach that goal.One of the new diet examples is the Mediterranean cuisine.

Mediterranean cuisine is the food from the cultures adjacent to the Mediterranean Sea.The Mediterranean diet is a modern nutritional recommendation inspired by the traditional dietary patterns

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of southern Italy, Greece, and Spain. The food consists primarily on fruits and vegetables with an emphasis on poultry and seafood, grains, beans and pastas. Olive oil the most prevalent fat or oil used in the preparation of salads, marinades, vegetables, poultry, and seafood. Yogurt and cheese are also major components of Mediterranean cooking.Olive oil is particularly characteristic of the Mediterranean diet. It contains a very high level of monounsaturated fats, most notably oleic acid, which epidemiological studies suggest may be linked to a reduction in coronary heart disease risk. There is also evidence that the antioxidants in olive oil improve cholesterol regulation and LDL cholesterol reduction, and that it has other anti-inflammatory and anti-hypertensive effects.

Image 54 – Healthy meal on Earth

It is beneficial to the crew’s health, making the Mediterranean diet an excellent model for healthy living.

Their importance in the health of the individual is not limited to the fact that it is a balanced and varied diet with proper nutrients. It has benefits because of its low content of saturated fatty acids and a high content of monounsaturated.The food pyramid: The new food pyramid that characterizes the Mediterranean Diet introduces, in the base the foods that should be consumed in greater amounts in the daily diet and it reflects the number of portions that are recommended for the healthy adult population conditions.

Image 55 – Food pyramid

Diet and disease: The burden of disease varies widely has changed dramatically in many countries over the last 20 years. Patterns of disease and changes in these patterns have environmental determinants, with diet and physical activity playing major roles. Changing

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diet explains different patterns of health observed.Advantages: Per example, Parsley: rich in vitamin C, A, and iron content is well-known for its effects on vision, plus can mitigate the risks of atherosclerosis and diabetes. Raw parsley cleanses the blood, dissolves sticky deposits in veins, maintains elasticity of blood vessels, and facilitates removal of moderately sized kidney and gallstones.

5. What about insects? Could we raise them so that we could eat them in the ISS?Since we need to find a way of producing food on the ISS rich in protein in small portions of packages, we thought we could talk about insects.In May 2011, the last flight of Endeavour (STS-134) carried two golden orb spiders, named Gladys and Esmerelda, as well as a fruit fly colony as their food source in order to study the effects of microgravity on spiders' behavior.

Image 56 - Golden orb spider

Past studies have been conducted in space, using insects, with interesting results. Drosophila Melanogaster :

mating is possible without gravity, aging is accelerated in males. And there are alterations in fecundity, embryo hatching rate, and embryo size. There is evidence that, even without gravity, developmental processes and morphogenesis appear to be normal. However, the ionizing cosmic radiation of space has been shown to cause chromosomal nondisjunction and recombination.

Image 57 - Drosophila Melanogaster

Image 58 - Mutations on Flys

In the flour beetle, Tribolium confusum, the pupal period is increased and wing abnormalities and mutations have been reported after space flight.

Past flight experiments with the Gypsy moth have shown

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a shortening of the diapause cycle which causes sterile larvae.

An upcoming flight experiment will use the Tobacco hornworm as a model to study hormone regulation of muscle formation.

There is also evidence of other changes of insects in space. Honey bees (Apis mellifica)

were unable to fly normally and tumbled in weightlessness.

House flies (Muscus domestica) mostly limited themselves to walking on the walls. When they did fly, they apparently could control motion in all three axes, although flight only lasted for a few seconds.

Moths (Anticarsis gammatalis) that developed in space learned not to fly and preferred to float without wing beat. However, the adults that were developed on Earth, then sent into space, had problems controlling pitch.

Image 59 - Moth

5.1. What can we conclude: do they fly any differently?They don't appear to fly in the same way - some opt not to fly

at all, others fly for really short durations, and moths learned to float around without all that pesky wing flapping. It can also occur chromosomal nondisjunction and recombination by the ionizing cosmic radiation of space and it will increase wing abnormalities and mutations.Suits of goo help insects survive space conditions

Image 60 – Mosquito dressed for travelling in space

April 17, 2013 at 12:46 PM ET Charles Choi

A suit a thousand times thinner than a human hair or more can help microscopic animals survive a harsh vacuum, such as would be the case in outer space, researchers say. Moreover, the scientists note the level of vacuum they experimented with, is nearly the same level of vacuum experienced by the International Space Station. "We want to send animals wearing nano-suits to space," biologist Takahiko Hariyama at the Hamamatsu University School of Medicine in Japan told LiveScience.

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Image 61 – Suiting experiments in insects

These nano-suits were apparently made from the goo that naturally covered the bodies of these insects, which transformed into defensive barriers. The researchers discovered that if they covered organisms that did not ordinarily have gunk on their surfaces with nontoxic detergents, electron beams or energetic clouds of plasma could turn such artificial coatings into protective nano-suits as well. Other animals tested in this manner included fly maggots, mosquito larvae, honeybees, flatworms and ants. "In our experiment, the animals, mainly insects, could survive for one hour without oxygen," Hariyama said.

Image 62 – Anaerobic microorganism

The scientists found that live animals protected by nano-suits looked completely different from conventional specimens killed before study. Bodily fluids

in the live creatures apparently kept body parts intact, while conventional specimens looked wrinkled in comparison. 6. Can we eat the insects?Entomophagy : the practice of raising insects as food. With a rapidly growing population, our current methods of farming large livestock are simply insufficient to feed us all. Instead, the UN Food and Agriculture Organization have begun advocating an interesting solution, the report states, "It is widely accepted that by 2050 the world will host 9 billion people. To accommodate this number, current food production will need to almost double. We need to find new ways of growing food." That new way is entomophagy. That’s how they came up with this solution.In 80 percent of the world's countries already eat more than 1,400 different species of arthropod. Thirty years ago, Westerners thought sushi was disgusting; before that it was shrimp, and before that oysters. Now, they're considered premium items.6.1. EntomophagyThere are 1,417 known species of arthropods, including arachnids that are edible to humans.Eating insects has not typically been adopted in the West. However, a few companies are aiming to introduce products made using insects. Exo

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launched a Kickstarter on July 30, 2013 to make protein bars made with cricket flour. They were successfully funded at more than 200% of their original goal.

The most important ones:Mopane caterpillars

Chapulines

Witchetty grub

Termites

African palm weevil

Stink bugs

Mealworms

6.2. Advantages of eating insects

Image 63 – Insects as food

Food security: Insects as food and feed emerge as an especially relevant issue in the twenty-first century due to the rising cost of animal protein, food and feed insecurity, environmental pressures, population growth and increasing demand for protein among the middle classes.

Minilivestock: The intentional cultivation of insects and edible arthropods for human food, referred to as minilivestock, is now emerging in animal husbandry as an ecologically sound concept, by offering an opportunity to bridge the gap in protein consumption between poor and wealthy nations but also to lessen the Ecological footprint.

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Image 64 – New cuisine of the future

Indigenous cultivation: Edible insects can provide economic, nutritional, and ecological advantages to the indigenous populations that commonly raise them. Some researchers have argued that edible insects provide a unique opportunity for insect conservation by combining issues of food security and forest conservation through a solution which includes appropriate habitat management and recognition of local traditional knowledge and enterprises.Environmental benefits: Production of 150g of grasshopper meat requires only very little water, while cattle requires 3290 liters to produce the same amount of beef. This indicates that lower natural resource use and ecosystem strain could be expected from insects at all levels of the supply chain. Edible insects also display exponentially faster growth and breeding cycles than traditional livestock. The authors conclude that insects could serve as a more environmentally friendly source of dietary protein.

Insects generally have higher food conversion efficiency than more traditional meats.

Mexican chapulines: Insects reproduce at a faster rate than beef animals. A female cricket can lay from 1,200 to 1,500 eggs in three to four weeks, while for beef the ratio is four breeding animals for each market animal produced. This gives house crickets a true food conversion efficiency, almost 20 times higher than beef. For this reason and because of the essential amino acids content of insects, some people, on ecological grounds, propose the development of entomophagy to provide a major source of protein in human nutrition.

Image 65 – Insects are present in oriental food habits

What can we conclude?As it turns out, insects aren't just efficient to raise, they're a pretty excellent source of protein and fat as well.Opening up this diet gives to the crew a huge range of options, as well. Giant water beetles are a popular choice in Thailand, and the insects reportedly emit a delicious smell as they cook. Red ants

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are also a popular choice, especially dry roasted. As we can see, this diet has many advantages, such as being easy to raise, being full of protein and being an efficient way of having small meals with great amounts of nutrients as well as quick meals.

Image 66 – Insects packages to be sold

7. Food preservationWe saw ways of producing food. But how can we maintain the food consumable? For that we need to choose a method to preserve food.Preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), and other micro-organisms (although some methods work by introducing benign bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. Food preservation can also include processes which inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut, which can occur during food preparation.

Many processes designed to preserve food will involve a number of food preservation methods. Preserving fruit by

turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, yeasts, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). There are many traditional methods of preserving food that limit the energy inputs and reduce carbon footprint. Maintaining or creating nutritional value, texture and flavor is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. In many cases these changes have now come to be seen as desirable qualities – cheese, yoghurt and pickled onions being common examples.

Image 67 – Pickles are a way of preserving food

7.1. Which method is best for the ISS? Old methods:Drying

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Image 68 – Drying process

Drying is one of the most ancient food preservation techniques, which reduces water activity sufficiently to prevent bacterial growth.Advantages:

Simple, safe and easy to learn method to preserve food;

Great way to preserve food that is bought in excess;

Dried food it’s easy to store and carrying since it requires no refrigeration;

Dried food is also a good source of quick energy and healthy nutrition.

Disadvantages:

Dried food does not taste the same as fresh food does;

The moisture left in dried food during the drying process or allowed in during storage can cause mold on food;

Overly dried fruits, vegetables and meats can be exceptionally hard, often

to the point where they do not soften. Texture is often noticeably changed. Fruit leathers will never become fruit or fruit sauce again. The dried product would rot before it softened;

Dehydrated foods have had all the water removed, so people need to increase fluid intake if consuming large quantities of dried foods.

RefrigerationRefrigeration preserves foods by slowing down the growth and reproduction of micro-organisms and the action of enzymes which cause food to rot.

Image 69 – Refrigeration available at home

Advantages:Allows perishable food

such as fruits and vegetables to be kept longer.

Disadvantages:Food preserved this way

cannot be brought along while traveling.

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Freezing

Image 70 – Home freezing process

Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state.

Advantages:The taste and nutritional

value of food is preserved; There is no change in

size, shape and color of the food.

Disadvantages:Microorganisms become

only inactive. They become active again at room temperature.

SaltSalting or curing draws moisture from the meat through a process of osmosis. Meat is cured with salt or sugar, or a combination of the two.Advantages:

Cheap and effective method to preserve food.

Disadvantages:

If it’s not properly prepared it may taste too salty.

Sugar

Image 71 – Fast preservation for a fast consuming

Sugar is used to preserve fruits, either in syrup with fruit such as apples, pears, peaches, apricots, plums or in crystallized form

Advantages:This process does not

require large number of ingredients ;

It is also an easy preservation method with less time involvement.

Disadvantages:Sugar is believed to

attract moisture very fast;When the atmospheric

moisture is high in content, the yeast present in the environment starts its action and sugar starts fermenting into carbon-dioxide and alcohol.

Smoking

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Image 72 – Old method but a tasty method

Smoking is used to lengthen the shelf life of perishable food items. This effect is achieved by exposing the food to smoke from burning plant materials such as wood.

Advantages:It kills certain bacteria

and slows down the growth of others;

It prevents fats from becoming rancid, and prevents mold from forming on fermented sausages;

It extends shelf life of the product;

Smoking changes the color of the meat and makes meats shine and appear more appealing.

Disadvantages:The process requires

constant attention and equipment that can be expensive;

Problems can occur if the fire is too hot (cooking the meat before it is properly smoked) or if there is not enough smoke or heat (the meat goes bad before it can be smoked);

Statistical correlations exist that indicate that smoked foods may contain carcinogens.

Pickling

Image 73 - Chemical pickling and fermentation pickling

Pickling is a method of preserving food in an edible anti-microbial liquid. Pickling can be broadly categorized into two categories: chemical pickling and fermentation pickling.In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other micro-organisms. In fermentation pickling, the food itself produces the preservation agent, typically by a process that produces lactic acid.

Advantages:Fruits and vegetables can

be preserved.Disadvantages:

Food experiences a change in taste and color ;

Nutritional value is changed;

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May affect health, cause diabetes or high blood pressure.

New methods:Pasteurization:

Image 74 – An industrial process of preserving food

Pasteurization is a process of heating a liquid (usually) to a specific temperature during a specific time and then immediately cooling it after it is removed from the heat.

Advantages:This process slows

spoilage caused by microbial growth in the food;

On milk: The HTST pasteurization standard was designed to achieve a five-log reduction, killing 99.999% of the number of viable micro-organisms and destroying almost all yeasts, molds, and common spoilage bacteria.

Disadvantages:The products that go

through this process can still

have some bacteria among them due to technical problems or mistakes during the pasteurization process. If those products are sent to space, the astronauts can be exposed to those bacteria and get diseases;

Also, this process can’t be use alone. To be an effective process for a space station must be used with vacuum packing or canning and bottling.

Vacuum packing:

Image 75 – Recent and effective method of preserving food

Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components.

AdvantagesDepending on the

product, the shelf life of vacuum packaged products can easily exceed 6-times normal bagged or wrapped packages;

It’s easier to transport a vacuum package than a bottle or a can to space.

Disadvantages

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In an oxygen-depleted environment, anaerobic organisms can proliferate, potentially causing food safety problems. Vacuum packing is often used in combination with other packaging and food processing techniques;

It’s only suitable for certain food;

It needs special and expensive equipment’s;

Vacuum packing is often used in combination with other packaging and food processing techniques;

It’s only suitable for certain food;

It needs special and expensive equipment’s.

Pressure canning: Pressure canning uses a large kettle that produces steam in a locked compartment.

Image 76 – Available at home

Advantages:This process kills or

makes weaker any remaining bacteria as a form of sterilization;

It’s a good method for preserving food in space because a can/bottle can

last for months in the space station.

Disadvantages:Lack of quality control in

the canning process may allow ingress of water or micro-organisms. Most such failures are rapidly detected as decomposition within the can causes gas production and the can will swell or burst;

When it’s open the can or bottle cannot be kept because during the canning process, air is driven from the jar and a vacuum is formed as the jar cools and seals.

Irradiation:Irradiation of food is the exposure of food to ionizing radiation; either high-energy electrons or X-rays from accelerators, or by gamma rays.

Advantages:The treatment kills the

bacteria, molds and insect pests, reduces the ripening and spoiling of fruits, and at higher doses induces sterility;

Decontamination of food by ionizing radiation is a safe, efficient, environmentally clean and energy efficient process. Radiation is particularly valuable as an end product decontamination procedure.

49

Disadvantages:This treatment is often

criticized in a way of affecting the health of the consumers;

If this process isn’t done precisely can have risks for the health of the astronauts that consume food with this method of preservation.

Pulsed electric field electroporation

Image 77 - Pulsed electric field process

Pulsed electric field (PEF) electroporation is a method for processing cells that pulses a strong electric field. In PEF processing, a substance is placed between two electrodes, then the pulsed electric field is applied. The electric field kills the cells and releases their contents. The use of pulsed electric fields (PEFs) for inactivation of microorganisms is one of the more promising non thermal processing methods. Inactivation of microorganisms exposed to high-voltage PEFs is related to the electromechanical instability of the cell membrane.

Advantages:PEF holds potential as a

type of low temperature alternative pasteurization process for sterilizing food products;

Innovative developments in high-voltage pulse technology will reduce the cost of pulse generation and will make it competitive with thermal-processing methods.

Disadvantages:For food processing is a

developing technology still being researched. There have been limited industrial applications of PEF processing for the pasteurization of fruit juices;

The high initial cost of setting up the PEF processing system is the major obstacle confronting those who would encourage the system's industrial application;

It’s a process that can only be used in space if it’s combined with other processes such as vacuum packing or canning/bottling.

Modified atmosphere

Image 78 - Atmosphere modified with reduced oxygen

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Modifying atmosphere is a way to preserve food by operating on the atmosphere around it. Salad crops which are notoriously difficult to preserve are now being packaged in sealed bags with an atmosphere modified to reduce the oxygen (O2) concentration and increase the carbon dioxide (CO2) concentration. Advantages:

Can be used to preserve a large diversity of vegetables;

Salad crops which are notoriously difficult to preserve are now being packaged in sealed bags with an atmosphere modified to reduce the oxygen (O2) concentration and increase the carbon dioxide (CO2) concentration.

DisadvantagesThere is concern that

although salad vegetables retain their appearance and texture in such conditions, this method of preservation may not retain nutrients, especially vitamins;

Can only be used in the space station if it’s combined with other processes.

High pressure food preservation

Image 79 – Industrial way of preserving food

High pressure food preservation refers to the use of a food preservation technique which makes use of high pressure. It’s pressed inside a vessel exerting 70,000 pounds per square inch (480 MPa) or more.

Advantages:The food can be processed

so that it retains its fresh appearance, flavor, texture and nutrients while disabling harmful microorganisms and slowing spoilage;

Ultrahigh Pressure (UHP) offers interesting possibilities for food processing ranging from extraction of plant compounds, restructuring foods and rapid formation of small ice crystals;

Ultrahigh Pressure (UHP) offers interesting possibilities for food processing ranging from extraction of plant compounds, restructuring foods and rapid formation of small ice crystals;

The pressure is a potential alternative to heat pasteurization as pressure leaves small molecules such as many flavor compounds and vitamins intact.

Disadvantages: Bacterial spores,

however, can often be

51

stimulated to germinate by pressures of 50–300 MPa;

A small fraction of spores can survive this treatment. Consequently, there is still no practical application of UHP treatment as a sterilization process;

It is still an area for further exploration;

Can only be used in space if it’s combined with other processes.

Image 80 – High pressure preserving characteristics

Bio preservationBio preservation is the use of natural or controlled micro biota or antimicrobials as a way of preserving food and extending its shelf life.Some LABs produce the antimicrobial nisin which is a particularly effective preservative.Advantages:

Extended shelf life of seafood;

Decrease the risk for transmission of food borne pathogens;

Improve the economic losses due to seafood spoilage;

Reduce the application of preservatives (chemical & physical);

Cost effective way.Disadvantages:

Limited diffusion in solid matrices;

Interaction with food ingredients;

Sometimes difficult to apply.

Image 81 - Way of preserving food and extending its shelf life.

Food additivesPreservative food additives can be antimicrobial; which inhibit the growth of bacteria or fungi, including mold, or antioxidant; such as oxygen absorbers, which inhibit the oxidation of food constituents.

Image 82 - Inhibition of the growth of bacteria or fungi

Advantages:Help assure availability of

wholesome, appetizing, and

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affordable that meet consumers’ demand;

Help prevent food poisoning.

Disadvantages:May be used to make bad

food look good;Many people are allergic

to certain additives.Other methods: There are more methods to preserve food such as:Lye

Image 83 – Bottles of of sodium hydroxide

Sodium hydroxide (lye) makes food too alkaline for bacterial growth.

Jellying Food may be preserved by cooking in a material that solidifies to form a gel.

Jugging

Image 84 – Home made jugging

Meat can be preserved by jugging, the process of stewing

the meat (commonly game or fish) in a covered earthenware jug or casserole.

No thermal plasma

Image 85 – Burning food surfaces

This process subjects the surface of food to a 'flame' of ionized gas molecules such as helium or nitrogen. This causes micro-organisms to die off on the surface.

Hurdle technology Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or controlled by combining more than one approach. These approaches can be thought of as "hurdles" the pathogen has to overcome if it is to remain active in the food. The right combination of hurdles can ensure all pathogens are eliminated or rendered harmless in the final product.

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Image 86 - Intelligent combination of barriers

7.2. Space Station

There are five categories in use:Dehydrated/Dried - water

removed for storage and added before eating

Thermo stabilized - heat treated to destroy bacteria and enzymes, then sealed

Natural form foods - ready to eat from the natural state, such as nuts or cookies

Intermediate moisture - water content reduced foods that inhibit microbial growth

Irradiated - foods treated with ionizing radiation that kills all microbes in them

What can we say about the preservation methods?There are lots of processes that can be used in the space station. But there is something that we can see on most of them. They can’t be used alone! There is no need to search for one that is perfect because all of the processes have their falls. So, we can find combinations that are efficient

enough to be used in space. Two of the qualities of these combinations must be a large expiration date and the small size of the packages since most citizens criticize the huge amounts of money the stations spend on trips. We also need to ensure that this food is healthy and more than enough for the physical wellness of the astronauts.

Image 87 – Food for the ISS – choose the right method

8. How can we «Close the Loop»?

We need to accomplish an entire cycle: Producing, consuming and recycling. We saw that health is the main goal we need to accomplish as well as trying to make the ISS independent. So now, how can we recycle? Can we live unlimited periods of time in the ISS?

8.1. How to ensure the independence of the ISS?

The ISS independency can be achieve by recycling what we already have through closed loop systems. These methods will never lead to a full detachment from earth but, reusing and transforming

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preexisting components are ways of saving earth trips and the expenses derived there from. Closed loop systems:Ecologists describe a closed-loop system as one that does not exchange matter with the outside world. Although the only truly closed-loop system may be the Earth itself, some industrial subsystems can approach closed loops, and the concept is useful as an ideal for assessing and inspiring improvements in space sustainability. Loops can be closed, by recovery, re-use or recycling. Energy that would conventionally be wasted often can be recovered.

Image 88 – The loop of the future

Many resources can be made more sustainable through re-use, including water, surplus equipment, rebuild able components, and supplies such as wipes, gloves and containers. But every potential

application should be fully understood in terms of both cost and sustainability of each step in the re-use cycle.

Recycling has become a familiar tool for sustainability. Some of the most innovative and effective recycling programs we see are on-site, where packaging, waste or by-products from one step are used as materials for another.

In the end: Let the concept of the closed loop similarly inspire the ISS engineers to find cost-saving ways to reduce emissions, waste and raw materials requirements. We can try to «close the loop».

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postsecondary/features/F_Food_for_Space_Flight.html

http://www.nasa.gov/mission_pages/station/ research/experiments/1025.html

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Pasteurization#Efficacy http://en.wikipedia.org/wiki/Space_food , http://en.wikipedia.org/wiki/

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2012/121207-plants-grow-space-station-science/?rptregcta=reg_free_np&rptregcampaign=20131016_rw_membership_n1p_intl_ot_c1#

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spaces/stories/best-air-filtering-houseplants-according-to-nasa

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Michael_Pence at qmgate.arc.nasa.gov http://www.reddit.com/r/askscience/

comments/1mk7wt/have_we_taken_flying_insects_into_space_do_they/

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http://pt.wikipedia.org/wiki/Sa%C3%BAde http://saude.sapo.pt/ http://www.dgs.pt/ http://www.medipedia.pt/home/home.php?

module=artigoEnc&8verid=81 http://www.apdietistas.pt/nutricao-saude/

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pyramids/mediterranean-diet-pyramid/med-diet-health

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Adams, G. W. (1983). Flight and Reproduction of Velvetbean Caterpillar Moths in Continuous Zero Gravity Aboard the Space Shuttle Columbia. Bulletin of the ESA , 29(4), 10-13.

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Michael Pence Michael_Pence at qmgate.arc.nasa.gov Fri Jul 21 01:15:34 EST 1995

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Tag/6//)

OnderzoeksvraagVoordat je een onderzoek kunt uitvoeren moet je natuurlijk weten wat je precies wilt onderzoeken. Aangezien wij allebei naar Hongarije zijn geweest en het onderwerp daar ‘straling’ was moet ons onderzoek daar ook iets mee te maken hebben. Vandaar dat onze onderzoeksvraag is: Gaan bacteriën dood naarmate ze in de UVC-straling liggen?

HypotheseWij verwachten dat de bacteriën die in de UVC-straling hebben gelegen dood gaan. De temperatuur in de houten doos wordt namelijk heel erg hoog en wij denken dat de bacteriën dit niet overleven. Aan de andere kant denken wij dat de bacteriën zich juist gaan vermenigvuldigen. Want als je

bacteriën in een warme ruimte ‘bewaard’ gaan ze zich verdubbelen. Toch overheerst het gevoel bij ons dat de bacteriën deze extreem hoge temperaturen niet overleven en dat ze dus zullen overlijden.

OnderzoeksopstelWe wisten nu dat we een proef wilden doen met bacteriën en UVC-straling, maar hoe en wat dat allemaal in zijn werk zou gaan, dat moesten we nog bepalen. Voor deze proef hebben we natuurlijk iets nodig waar heel veel bacteriën zijn. Al snel kwamen we op de toetsjes van een toetsenbord. Deze zitten vol bacteriën omdat iedereen er de hele dag door met zijn handen aan zit. Het leverde nog wel een groot gedoe op hoe we deze bacteriën konden tellen. Daarom namen wij contact op met de TOA-biologie die ons gelukkig verder op weg kon helpen. We moeten de bacteriën in een voedingsbodem plaatsen. Deze voedingsbodem zou er dan voor

HERMAN WESSELINK COLLEGE - NETHERLANDS

Comenius Project

“UVC bacterieen”Work coordinated by Joeri Looijen, Nikki Hoogendam

zorgen dat de bacteriën zich zouden vermenigvuldigen. Deze kolonieën (want die zouden dan ontstaan) konden we wel tellen en daaruit kan je afleiden hoeveel bacteriën er op de toetsjes hebben gezeten. Deze methode was van belang omdat je met het blote oog, en zelfs niet met een microscoop kunt zien hoeveel bateriën er op een toetsje zitten. De voedingsbodem die we daarvoor nodig hadden kon de biologie TOA voor ons maken. Joeri nam van huis 5 toetsjes meenemen die we voor het onderzoek konden gebruiken. Ook kwamen we er door de TOA achter dat we de voedingsbodem met de daarop gedrukte bacteriën in de broeikas moeten leggen omdat de bacteriën zich dan sneller vermenigvuldigen. Om te voorkomen dat alle bacteriën zich op dezelfde plek zouden vermenigvuldigen, moeten we een naald heel heet maken (met behulp van een gasbrander) zodat de bacteriën van de naald zouden verdwijnen. Vervolgens laten we de naald afkoelen en dan maken we zachtjes ‘streepjes’ in de voedingsbodem zodat de bacteriën uit elkaar gaan. De hoeveelheid bacteriën hebben we natuurlijk nodig om het verschil te zien met voor en na de bestraling.

We drukken de bacteriën op de voedingsbodem, we houden het toetsje onderste boven en dan laten we hem 40 seconde in de bodem liggen en verwijderen het daarna met een pincet. Nadat deze voedingsbodem + bacteriën in de broeikas is geweest, kunnen we met behulp van een microscoop de kolonies tellen en daaruit de beginwaarde afleiden. Vervolgens leggen we dezelfde toetsjes in een houten doos. Deze doos hebben Diego en Evert gemaakt en daarvan mogen wij gebruik maken. We leggen de toetsjes voor 30 minuten in de UVC straling op onderlinge afstand van 10 centimeter. Vervolgens halen we de toetsjes uit de doos (en daarbij uit de straling) en herhalen de ‘deelproef’ die hierboven staat beschreven met de voedingsbodem en de broeikas. Hierna kunnen we dus zeggen hoeveel bacteriën er voor en na de straling op de toetsjes zaten en met behulp van die gegevens kunnen we onze onderzoeksvraag dan beantwoorden.

Ook kunnen we de verhouding zien tussen de toetsjes omdat ze allemaal op een andere afstand van de lamp liggen.

Opstelling Hieronder ziet u de opstelling, hoe deze eruit gaat zien in de houten doos.

Lijst met benodigdheden

Voedingsbodem Onderzoeksglaasjes Toetsjes van een

toetsenbord Houten doos Pincet UVC-lamp Water vaste stift Gasbrander Naald Lucifer

Uitwerking en toelichting voorbereidend werk

07/01/2014 hebben wij de eerste echte voorbereidingen getroffen voor ons uiteindelijke proef/project. We hadden contact gehad met de TOA-biologie en zij zou zorgen voor de voedingsbodem en de onderzoeksglaasjes. We zochten haar op en samen hebben we alles klaar gezet in het bètalab.

We gingen als volgt te werk:Op ieder onderzoeksglaasje met daarin de voedingsbodem schreven we de letter van het toetsje dat we erin zouden drukken. Hierdoor zou er geen verwarring ontstaan. Vervolgens drukte we de toetsjes in de voedingsbodem en lieten deze voor 40 seconde daarin liggen zodat de bacteriën zich op de voedingsbodem konden verspreiden. Vervolgens haalden we de toetsjes door middel van een pincet uit de voedingsbodem en dekten het onderzoeksglaasje meteen

weer af met de deksel zodat er geen andere bacteriën in zouden komen. Hierna legden we de onderzoeksglaasjes op zijn kop, dit was een aanwijzing van de TOA omdat er zich anders condens zou vormen in het glaasje.

Nadat we dit met alle lettertjes hadden uitgevoerd gingen we te werk met de gasbrander en de naald. We sloten de gasbrander aan op het gas en zorgden voor (in eerste instantie) een oranje vlam. Hierna draaide we de luchtkraan open en al snel veranderde deze oranje vlam in een blauwe. We hielden de naald even in de vlam (de bacteriën die daarop zaten gingen toen dood) en vervolgens lieten we de naald afkoelen. Toen de naald was afgekoeld gingen we (heel voorzichtig) met de naald over de voedingsbodem van het eerste toetsje en we maakten daarin wat ‘lijntjes’. We moesten heel voorzichtig te werk gaan want anders zouden we de voedingsbodem kapot

maken. Dit hebben we meerdere malen herhaald voor alle glaasjes.

Tot slot hebben we samen met de TOA de voedingsglaasjes (op zijn kop in verband met de condens) in de broeikas gezet. Donderdag 09/01/2015 halen we deze glaasjes uit de broeikas en stoppen ze in de koelkast zodat we de eerst volgende les de bacteriën kunnen tellen.

Inleiding

Er is iets belangrijks wat wij graag met u willen delen. Dat is het laten groeien van planten in de ruimte. In de toekomst zou dit wel eens heel belangrijk kunnen worden, omdat er nu veel voedsel op ruimtereizen moet worden meegenomen. Dat is allemaal gewicht, wat allemaal weer brandstof kost. Als de astronauten zelf hun voedsel kunnen produceren, is dat erg handig, omdat er dan minder eten mee op reis hoeft. Maar is het wel mogelijk om in de ruimte planten te laten groeien? Er is daar immers geen zwaartekracht. Daarom zou het kunnen dat de planten alle kanten op gaan groeien! En dat moeten we natuurlijk niet hebben.

Hypothese en theoriePlanten hebben in hun wortels sensoren waarmee ze de grootste gravitatiebron kunnen herkennen. De planten reageren op de

HERMAN WESSELINK COLLEGE - NETHERLANDS

Comenius Project

“ Bonen in microgravitatie”Work coordinated by Molly Bannister, Dries Franssen, Inge

Meijerink and Aline van Rijn

Vertonen bonenplanten een groeirichting naar de lichtbron wanneer ze groeien met een vaste lichtbron, en gravitatie geen rol

meer speelt (in microgravitatie)?

grootste gravitatie bron. Dit verschijnsel heet gravitopism, en komt voor bij zowel planten, dieren en schimmels. Bij planten is het makkelijk om een richting vast te stellen; de wortels groeien naar de grootste gravitatie bron (naar beneden) en de stengels omhoog.Dit is gelijk het probleem waar planten die groeien op het ISS mee te maken hebben. De punten van de wortels kunnen niet de grootste gravitatiebron herkennen, door de microgravitatie. Planten die groeien in de ruimte zijn daarom helemaal in de war, en de wortels en de stengels groeien alle kanten op, zoals te zien is op de foto hieronder uit het onderzoek van Hideyuki Takahashi. In dit onderzoek heeft hij rijst gegroeid bij (gesimuleerde) microgravitatie. Zoals je op het plaatje ziet groeien de stengels alle kanten op. Dat komt door de gesimuleerde microgravitatie. In dit onderzoek van Takahashi heeft hij een plant gevonden die wel een groeirichting vertoonde, genaamd arabidopsis.

In ons onderzoek willen we de andere kant op. Buiten de grootste gravitatie bron zijn er nog heel veel andere factoren die de groei van de plant beinvloeden. Licht, temperatuur, vocht, etc. Zonnebloemen worden gezegd naar de zon te groeien. Wij gaan kijken of de plaatsing van een

lichtbron voor een groeirichting kan zorgen als de gravitatie geen rol meer speelt. Daarom onze onderzoeksvraag:Vertonen bonenplanten een groeirichting naar de lichtbron wanneer ze groeien met een vaste lichtbron, en gravitatie geen rol meer speelt (in microgravitatie)?Op aarde maakt een vaste lichtbron niet heel veel uit voor de groeirichting. Bomen die ver in het Noorden en Zuiden groeien ten opzichte van de evenaar, groeien wel recht naar boven en niet richting de zon. Op aarde heeft dus de gravitatie bron de grootste invloed op de groeirichting.De reden dat wij dit gekozen hebben als onze onderzoeksvraag, is omdat wij denken dat het beter is voor de plant zelf, als het op ongeveer dezelfde manier kan groeien als op aarde. Als een plant in microgravitatie alle kanten op groeit, kan dit een effect hebben op de kwaliteit van de plant, en is het misschien moeilijker te verbouwen. Men weet ook hoe ze met planten om moeten gaan als ze in de normale aardse omstandigheden zijn gegroeid, dat is waarschijnlijk moeilijker om te bepalen als de planten in microgravitatie zijn gegroeid. Ons doel is dus om de plant zo min mogelijk te laten merken van de microgravitatie in het ISS, zodat het op bijna dezelfde manier als op aarde kan doorgroeien. VerwachtingenHet experiment kan verschillende kanten op gaan. Gegeven dat het groeien en de hele simulator lukt, zijn er twee uitkomsten die wij denken te kunnen verwachten;

Zonder groeirichting, gegroeid in microgravitatie

Plant met groeirichting, gegroeid op aarde met gravitatie

De bonenplantjes met een vaste lichtbron groeien alle kanten op. Als dit het geval is, dan heeft de plaatsing van een vaste lichtbron minimaal invloed op de groeirichting van de bonenplanten.De bonenplantjes vertonen een groeirichting, namelijk naar de vaste lichtbron. Door de verwarring van de absentie van een vaste gravitatiebron, gaan de plantjes zoeken naar een factor die ze een idee kunnen geven van richting. Hierbij is de enige factor die richting kan geven de lichtbron, de plaatsing van de lichtbron zal daarom de factor zijn die invloed heeft gehad op de groeirichting.Of Omdat bonenplantjes altijd al de neiging hebben naar het licht te groeien zullen ze dat nu ook doen. De absentie van microgravitatie laat dit dan zien.

Opzet/experimentOm dit te testen gaan we in twee situatie’s bonen laten groeien. Beide groeien in gesimuleerde microgravitatie. Microgravitatie simuleren we middels een simulator, een gril die langzaam rondjes draait. We zetten deze gril met een hoek van ongeveer 45 graden van de grond, en maken op de gril een schijf waarop we de houders voor de plantjes monteren. Als de plantjes op deze manier ronddraaien, zal de grootste gravitatie bron, de aarde, zich steeds op een andere hoek tenopzichte van de plantjes zich bevinden. (Zie tekening)De twee situaties waarin we de planten laten groeien hebben een verschil in de plaatsing van de

lichtbron. Bij de ene opstelling zetten we de lichtbron in een in een hoekje naast de schijf met plantjes (zie tekening)(opstelling 1). Bij de andere opstelling zetten we de lichtbron tussen de plantjes in, in het midden van de schijf(zie tekening)(opstelling 2). Hierdoor is bij opstelling de de lichtbron steeds op een andere plaats tenopzichte van de plantjes, maar met dezelfde hoek. Bij opstelling 2 is de lichtbron steeds op dezelfde plaats tenopzichte van de plantjes.Belangrijk is, is dat we de lamp even ver weg zetten, en met dezelfde hoek, zodat de stengel en blaadjes evenveel licht zullen krijgen en met dezelfde omstandigheden zullen groeien.Om de andere factoren buiten te sluiten gebruiken we de kweekkast op school, opdat de temperatuur en vochtigheid hetzelfde blijft. Twee weken laten we de bonen groeien, omdat we na twee weken volgens ervaring de groeirichting van de bonenplant kunnen vast stellen, als die present is.We zullen een ledlamp gebruiken, als bonen hiermee kunnen groeien (blijkt uit onze pilot die nu loopt) opdat we deze twee weken aan kunnen laten staan, en niet door brand of teveel energie gebruikt.Bij opstelling 2 zullen we de lamp niet aan de gril bevestigen, maar de lamp van boven laten komen, opdat het draad van de lamp niet mee draait.Resultaten verwerkenOm de resultaten te kunnen bekijken, en de resultaten van de twee opstellingen te kunnen vergelijken, gaan we foto’s van de plantjes maken, om de dag of om de twee dagen na het weekend, wanneer we de plantjes een

vastgestelde hoeveelheid water geven. Om de gegevens te verwerken gaan we dus de foto’s bekijken en de foto’s van de twee situaties vergelijken.

Opstelling 1 Opstelling 2

Referenceshttp://www.universetoday.com/13012/first-experiment-starts-in-iss-columbus-module-testing-plant-growth/ http://www.nasa.gov/vision/earth/technologies/aeroponic_plants_prt.htmhttp://www.jaxa.jp/article/special/kibo/takahashi_e.html

AcknowledgmentsThe present final work is a team work. All involved in the partnership gave their contribution and therefore, we must acknowledge each and every participant, from students to teachers, official identities, scientists and of course all the communities (parents) that gave their support.We cannot end this work without a word of heartfelt thankfulness to all the boards, administrations and directors that took a leap of faith in our work. Namely, the Director of HWK, Mr. Ton Liefaard and the Head of Education Mr. Harold Tennekes, the director of VKG, Mr. Laszlo Molnar and the director of AEFC, Mr. José Alberto Silva.We also must give a special thanks to all national agencies of EU for the attention and omnipresence in every existing doubts.

HungarianCoordination:Tibor Nagy

Students:Adam SzaboAlexandra GoozAndras SzaboAnna HelleBela TormaBence EnglertCsilla FodorEniko AndoGyongyi SzaboKarina MagyarKristof KozmaKrisztian PillioLaszlo Monostori

Levente CsibiLilla HegedusNoemi FulopPetra BaranyRichard GruberTamas Soos

Teachers:Kornelia Nagy

Institutes:Institute for Nuclear Research of Debrecen

University of Debrecen Faculty of Science and Technology Szolnok Air Base House of Wonders in Budapest

NetherlandsCoordination:Frits. Hidden

Students:Aditya ParulekarAline van RijnArne Meijs Carlijn BlomDiego ConsenDries Fransen Emma Mandjes Evert BunschotenInge MeijerinkJenna van WeeldenJoeri LooijenKarlijn VerhoefLinde VeenLubomir LeegwaterMolly Bannister Niels van HestNikki Hoogendam Pieteke Dik Sam MolemanStan Lochtenberg Tessa HarmsenThomas WesselsVera Broring

Teachers:

Jorn BomsmaKirsten TimmerMargo Rijnierse

Institutes:European Space AgencyUniversity of Leiden – Department of Physics

PortugalCoordination:Helena Ramos

Students:Ana Filipa IsidroAna Isabel RochaAna ParedesAna SantosBeatriz Graça Carolina MartinsCatarina CostaCatarina RibeiroCláudia AlvesDaniela FreixoMafalda PaixãoMarisa PintoPatrícia CanelasPatrícia SilvaRafaela TeixeiraRaquel CandeiasRita SantosInês Brites

Teachers:Ana MedeirosAna NascimentoCristina CruzIsabel SilvaLuísa MonteiroRita Félix

Institutes:Museu Municipal de Vila Franca de Xira – serviços patrimónioMuseu Municipal de AlvercaCâmara Municipal de Vila Franca de Xira: Quinta da SubserraIGESPAR – Jerónimos e Torre de Belém Parques de Sintra - Palácio Nacional da Pena, em SintraCompanhia das LezíriasCarris - Visita turística a Lisboa

Conferences:Dr. Eng. José NobreDrª Willmina Young