A blue ring nebula from a stellar merger several thousand years ago.

Stellar mergers are a brief but common phase in the evolution of binary star systems1,2. These events have many astrophysical implications; for example, they may lead to the creation of atypical stars (such as magnetic stars3, blue stragglers4 and rapid rotators5), they play an important part in our interpretation of stellar populations6 and they represent formation channels of compact-object mergers7. Although a handful of stellar mergers have been observed directly8,9, the central remnants of these events were shrouded by an opaque shell of dust and molecules10, making it impossible to observe their final state (for example, as a single merged star or a tighter, surviving binary11). Here we report observations of an unusual, ring-shaped ultraviolet ('blue') nebula and the star at its centre, TYC 2597-735-1. The nebula has two opposing fronts, suggesting a bipolar outflow of material from TYC 2597-735-1. The spectrum of TYC 2597-735-1 and its proximity to the Galactic plane suggest that it is an old star, yet it has abnormally low surface gravity and a detectable long-term luminosity decay, which is uncharacteristic for its evolutionary stage. TYC 2597-735-1 also exhibits Hα emission, radial-velocity variations, enhanced ultraviolet radiation and excess infrared emission-signatures of dusty circumstellar disks12, stellar activity13 and accretion14. Combined with stellar evolution models, the observations suggest that TYC 2597-735-1 merged with a lower-mass companion several thousand years ago. TYC 2597-735-1 provides a look at an unobstructed stellar merger at an evolutionary stage between its dynamic onset and the theorized final equilibrium state, enabling the direct study of the merging process.

Unlocking the microbial diversity and the chemical changes throughout the fermentation process of "hákarl", Greenland shark.

Hákarl is a unique traditional Icelandic product and is obtained by fermenting and drying Greenland shark (Somniosus microcephalus). However, little is known about the chemical and microbial changes occurring during the process. In this small-scale industrial study, fresh and frozen shark meat was fermented for eight and seven weeks, respectively, and then dried for five weeks. During the fermentation, trimethylamine N-oxide levels decreased to below the limit of detection within five weeks and pH increased from about 6 to 9. Simultaneously, trimethylamine and dimethylamine levels increased significantly. Total viable plate counts, and specific spoilage organisms increased during the first weeks of the fermentation period but decreased during drying. Culture-independent analyses (16S rRNA) revealed gradual shifts in the bacterial community structure as fermentation progressed, dividing the fermentation process into three distinct phases but stayed rather similar throughout the drying process. During the first three weeks of fermentation, Photobacterium was dominant in the fresh group, compared to Pseudoalteromonas in the frozen group. However, as the fermentation progressed, the groups became more alike with Atopostipes, Pseudomonas and Tissierella being dominant. The PCA analysis done on the chemical variables and 16S rRNA analysis variables confirmed the correlation between high concentrations of TMAO and Pseudoalteromonas, and Photobacterium at the initial fermentation phase. During the final fermentation phase, correlation was detected between high concentrations of TMA/DMA and Atopostipes, Pseudomonas and Tissierella. The results indicate the possibility to shortening the fermentation period and it is suggested that the microbial community can potentially be standardized with starter cultures to gain an optimal fermentation procedure.

Giant tidal tails of helium escaping the hot Jupiter HAT-P-32 b.

Capturing planets in the act of losing their atmospheres provides rare opportunities to probe their evolution history. This analysis has been enabled by observations of the helium triplet at 10,833 angstrom, but past studies have focused on the narrow time window right around the planet's optical transit. We monitored the hot Jupiter HAT-P-32 b using high-resolution spectroscopy from the Hobby-Eberly Telescope covering the planet's full orbit. We detected helium escaping HAT-P-32 b at a 14σ significance,with extended leading and trailing tails spanning a projected length over 53 times the planet's radius. These tails are among the largest known structures associated with an exoplanet. We interpret our observations using three-dimensional hydrodynamic simulations, which predict Roche Lobe overflow with extended tails along the planet's orbital path.

A Neptune-mass exoplanet in close orbit around a very low-mass star challenges formation models.

Theories of planet formation predict that low-mass stars should rarely host exoplanets with masses exceeding that of Neptune. We used radial velocity observations to detect a Neptune-mass exoplanet orbiting LHS 3154, a star that is nine times less massive than the Sun. The exoplanet's orbital period is 3.7 days, and its minimum mass is 13.2 Earth masses. We used simulations to show that the high planet-to-star mass ratio (>3.5 × 10-4) is not an expected outcome of either the core accretion or gravitational instability theories of planet formation. In the core-accretion simulations, we show that close-in Neptune-mass planets are only formed if the dust mass of the protoplanetary disk is an order of magnitude greater than typically observed around very low-mass stars.

Broadband Stability of the Habitable Zone Planet Finder Fabry-Pérot Etalon Calibration System: Evidence for Chromatic Variation.

The comblike spectrum of a white light-illuminated Fabry-Pérot etalon can serve as a cost-effective and stable reference for precise Doppler measurements. Understanding the stability of these devices across their broad (hundreds of nanometers) spectral bandwidths is essential to realizing their full potential as Doppler calibrators. However, published descriptions remain limited to small bandwidths or short time spans. We present an ~6 month broadband stability monitoring campaign of the Fabry-Pérot etalon system deployed with the near-infrared Habitable Zone Planet Finder (HPF) spectrograph. We monitor the wavelengths of each of ~3500 resonant modes measured in HPF spectra of this Fabry-Pérot etalon (free spectral range = 30 GHz, bandwidth = 820-1280 nm), leveraging the accuracy and precision of an electro-optic frequency comb reference. These results reveal chromatic structure in the Fabry-Pérot mode locations and their evolution with time. We measure an average drift on the order of 2 cm s-1 day-1, with local departures up to ±5 cm s-1 day-1. We discuss these behaviors in the context of the Fabry-Pérot etalon mirror dispersion and other optical properties of the system and the implications for the use of similar systems for precise Doppler measurements. Our results show that this system supports the wavelength calibration of HPF at the ≲10 cm s-1 level over a night and the ≲30 cm s-1 level over ~10 days. Our results also highlight the need for long-term and spectrally resolved study of similar systems that will be deployed to support Doppler measurement precision approaching ~10 cm s-1.

Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage.

This study aimed to evaluate the shelf-life of mechanically filleted well-fed Atlantic mackerel during frozen storage at -25 °C and effect of treatment with antioxidants (sodium erythorbate and a polyphosphate mixture) and different antioxidant application methods (dipping, spraying and glazing). Both physicochemical measurements and sensory analysis were applied. Antioxidant treatments prolonged shelf-life of mackerel. Sensory analysis indicated that untreated fillets had a shelf-life of less than 2.5 months, while all antioxidant treated fillets exceeded that. The most effective treatment, dipping fillets into a sodium erythorbate solution, yielding a shelf-life of 15 months. Physicochemical methods used to evaluate degradation of lipids in the fillets were free fatty acids (FFA), lipid hydroperoxides (PV) and thiobarbituric acid reactive substances (TBARS). They did not correlate with sensory results and might therefore be a questionable choice for evaluation of oxidation and development of rancid flavour and odour in complex matrixes such as Atlantic mackerel.

Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose.

Characterization of the flavors of ripened roe products is of importance to establish a basis for a standardized product. Flavor profiles of commercially processed ripened roe from Iceland and Norway were studied by sensory analysis, gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and an electronic nose to characterize the headspace of ripened roe. Sensory analysis showed that ripened roe odor and flavor in combination with caviar flavor and whey/caramel-like odor give the overall positive effect of the complex characteristic roe flavor. Analysis of volatiles by GC-MS and electronic nose confirmed the presence of aroma compounds contributing to the typical ripening and spoilage flavors detected by the sensory analysis. Methional, 1-octen-3-ol, and 2,6-nonadienal were the most important compounds contributing to ripened roe odor. Spoilage flavors were partly contributed by 3-methyl-1-butanol and 3-methylbutanal, which can be measured by the electronic nose and are suggested as quality indicators for objectively assessing the ripening of roe. Principal component analysis of the overall data showed that GC-O correlated well with sensory evaluation and the electronic nose measurements.