Long-lived lunar volcanism sustained by precession-driven core-mantle friction.

Core-mantle friction induced by the precession of the Moon's spin axis is a strong heat source in the deep lunar mantle during the early phase of a satellite's evolution, but its influence on the long-term thermal evolution still remains poorly explored. Using a one-dimensional thermal evolution model, we show that core-mantle friction can sustain global-scale partial melting in the upper lunar mantle until ∼3.1 Ga, thus accounting for the intense volcanic activity on the Moon before ∼3.0 Ga. Besides, core-mantle friction tends to suppress the secular cooling of the lunar core and is unlikely to be an energy source for the long-lived lunar core dynamo. Our model also favours the transition of the Cassini state before the end of the lunar magma ocean phase (∼4.2 Ga), which implies a decreasing lunar obliquity over time after the solidification of the lunar magma ocean. Such a trend of lunar obliquity evolution may allow volcanically released water to be buried in the lunar regolith of the polar regions. As a consequence, local water ice could be more abundant than previously thought when considering only its accumulation caused by solar wind and comet spreading.

Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety).

Appetite (satiation and satiety) is an essential element for the control of eating behavior, and as a consequence human nutrition, body weight, and chronic disease risk. A better understanding of appetite mechanisms is necessary to modulate eating behavior and food intake, and also provide a practical approach for weight management. Although many researchers have investigated the relationships between satiation/satiety and specific factors including human physiology, psychology, and food characteristics, limited information on the interactions between factors or comparisons between the relative importance of factors in contributing to satiation/satiety have been reported. This article reviews progress and gaps in understanding individual attributes contributing to perceived satiation/satiety, the advantages of considering multiple factors together in appetite experiments, as well as the applications of nondestructive sensing in evaluating human factors contributing to relative appetite perception. The approaches proposed position characterization of appetite (satiation and satiety) for personalized and precision nutrition in relation to human status and healthy diets. In particular, it is recommended that future studies of appetite perception recognize the inter-dependence of food type and intake, appetite (satiation and satiety), and individual status.

Unscrambling the Provenance of Eggs by Combining Chemometrics and Near-Infrared Reflectance Spectroscopy.

Issues related to food authenticity, traceability, and fraud have increased in recent decades as a consequence of the deliberate and intentional substitution, addition, tampering, or misrepresentation of food ingredients, where false or misleading statements are made about a product for economic gains. This study aimed to evaluate the ability of a portable NIR instrument to classify egg samples sourced from different provenances or production systems (e.g., cage and free-range) in Australia. Whole egg samples (n: 100) were purchased from local supermarkets where the label in each of the packages was used as identification of the layers' feeding system as per the Australian legislation and standards. The spectra of the albumin and yolk were collected using a portable NIR spectrophotometer (950-1600 nm). Principal component analysis (PCA) and linear discriminant analysis (LDA) were used to analyze the NIR data. The results obtained in this study showed how the combination of chemometrics and NIR spectroscopy allowed for the classification of egg albumin and yolk samples according to the system of production (cage and free range). The proposed method is simple, fast, environmentally friendly and avoids laborious sample pre-treatment, and is expected to become an alternative to commonly used techniques for egg quality assessment.

Integrating Effects of Human Physiology, Psychology, and Individual Variations on Satiety-An Exploratory Study.

Satiety can influence food intake, and as a consequence has the potential to affect weight and obesity. Human factors such as physiology and psychology are likely to be important in determining satiety. However, it is not well-understood how these factors (individual variations) alone or combined contribute to satiety feelings. In addition, there have been limited or no attempts to use a holistic approach to evaluate satiety. In this study, three plant-based foods were used as mid-morning snack for 52 participants to evaluate satiety response (during three consecutive days, one-day-one-food type). The foods were served ad libitum until participants felt comfortably full prior to satiety monitoring. The study explored diverse human factors (n = 30) that might contribute to satiety including those related to oral physiology, metabolic factors, body composition and psychology. It identified important variables for satiety as well as the interactions among them and the influences of age, gender, and low satiety phenotype (consistently lower reported fullness scores) on satiety. Overall, combinations of factors rather than individual ones contributed to self-reported satiety. Food factors (e.g., type, composition) had limited effects, but there were only three types used in the study. The combination of metabolic factors [respiratory quotient, age, and body energy usage type (e.g., carbohydrate or fat)], oral sensitivity & processing, personality traits (agreeableness, conscientiousness, and neuroticism), and eating behavior (e.g., emotional and external eating) were the most important for explaining individual satiety responses. Older participants had significantly higher reported satiety than younger participants, associated with significant differences in oral physiology, increased body fat, and mature psychological characters. Moreover, different satiety phenotypes had significant differences in relationships with body fat, oral physiology, personalities, food neophobia, and eating behaviors. The results of this study indicate that much greater insights into the factors determining satiety responses can be obtained by combining multiple food and human physiological and psychological characteristics. This study used more diverse measures of individual variation than previous studies of satiety and points the way toward a more holistic approach to understanding the (control of) perceptions of fullness at both individual and group levels.

Predicting Satiety from the Analysis of Human Saliva Using Mid-Infrared Spectroscopy Combined with Chemometrics.

The aim of this study was to evaluate the ability of mid-infrared (MIR) spectroscopy combined with chemometrics to analyze unstimulated saliva as a method to predict satiety in healthy participants. This study also evaluated features in saliva that were related to individual perceptions of human-food interactions. The coefficient of determination (R2) and standard error in cross validation (SECV) for the prediction of satiety in all saliva samples were 0.62 and 225.7 satiety area under the curve (AUC), respectively. A correlation between saliva and satiety was found, however, the quantitative prediction of satiety using unstimulated saliva was not robust. Differences in the MIR spectra of saliva between low and high satiety groups, were observed in the following frequency ratios: 1542/2060 cm-1 (total protein), 1637/3097 cm-1 (α-amino acids), and 1637/616 (chlorides) cm-1. In addition, good to excellent models were obtained for the prediction of satiety groups defined as low or high satiety participants (R2 0.92 and SECV 0.10), demonstrating that this method could be used to identify low or high satiety perception types and to select participants for appetite studies. Although quantitative PLS calibration models were not achieved, a qualitative model for the prediction of low and high satiety perception types was obtained using PLS-DA. Furthermore, this study showed that it might be possible to evaluate human/food interactions using MIR spectroscopy as a rapid and cost-effective tool.

Effect of processing on the solubility and molecular size of oat ß-glucan and consequences for starch digestibility of oat-fortified noodles.

White wheat salted noodles containing oats have a slower digestion rate those without oats, with potential health benefits. Oat ß-glucan may play an important role in this. Effects of sheeting and shearing during noodle-making and subsequent cooking on ß-glucan concentration, solubility, molecular size and starch digestibility were investigated. The levels of ß-glucan were reduced by 16% after cooking, due to the loss of ß-glucan into the cooking water. Both the noodle-making process and cooking increased the solubility of ß-glucan but did not change its average molecular size. Digestion profiles show that ß-glucan in wholemeal oat flour did not change starch digestion rates compared with isolated starch, but reduced the starch digestion rate of oat-fortified wheat noodles compared to the control (wheat noodles). Confocal laser scanning microscopy suggests that interaction between ß-glucan and protein contributes to the starch-protein matrix and changes noodle microstructure, and thus alters their digestibility.

A preliminary study on the utilisation of near infrared spectroscopy to predict age and in vivo human metabolism.

The objective of this study was to evaluate the ability of a portable near infrared (NIR) instrument to analyse different tissues in healthy individuals in vivo and relate the spectral data with age, resting metabolic rate (RMR), respiratory quotient (RQ), body fat (BF) and body mass index (BMI). A NIR (950-1600 nm) instrument was used to collect the spectra of different tissues and partial least squares (PLS) regression was used to relate the NIR with RMR, RQ, BF and BMI. Results shown that non-destructive techniques such as those based in vibrational spectroscopy have potential to be used as tools to better categorise and understand the complex inter-individual differences that determine interactions between physiology and nutrition.

Towards personalised saliva spectral fingerprints: Comparison of mid infrared spectra of dried and whole saliva samples.

The aims of this study were to compare two sample presentations (dry and whole) as well as the effects of both gender and age on the mid infrared (MIR) fingerprint spectra of human saliva. Unstimulated saliva was collected from 52 Female (31 subjects, aged 40.9 ± 14.6 year) and Male (21 subjects, aged 34 ± 11.8 year) participants, stored frozen, and subsequently thawed and analysed by MIR spectroscopy as whole and dried saliva, respectively. Data were analysed by means of principal components analysis (PCA) and partial least squares (PLS) to interpret and compare the effects of presentation (dry vs whole), age and gender on the MIR spectra of saliva. Interpretation of the MIR spectra of both whole and dried samples revealed specific characteristic and different spectral signals when gender and age were compared in the amide I and amide II of proteins (e.g. albumin) and DNA. While whole saliva analysis might be more convenient for rapid test, dried saliva spectra were more consistent across replicates, demonstrating greater ability to distinguish individual differences. The interpretation of the PCA and PLS loadings of both whole and dried saliva samples allowed identification of specific MIR regions associated with age and gender of participants between 1000 cm-1 and 1800 cm-1. In particular, the MIR regions associated with the absorption of polysaccharides, glycosylated proteins, and nucleic acid phosphate groups present in saliva were the most dominant. This paper demonstrates that MIR spectroscopy can be used to measure saliva samples and to interpret individual differences in participants due to age in either dry or whole samples. No clear trends were observed in the MIR spectra of the samples associated with gender when all samples were analysed together. However, PLS regression models were able to predict gender in a subset of samples having similar age. The approach described in this study shows promise for potentially using saliva as a tool in food studies (e.g. saliva interactions between food and consumers).

Functional Janus-SiO2 Nanoparticles Prepared by a Novel "Cut the Gordian Knot" Method and Their Potential Application for Enhanced Oil Recovery.

Currently available methods (e.g., interfacial protection and phase separation) for preparing Janus nanoparticles are often complex and expensive. Furthermore, the preparation of Janus nanoparticles with a particle size below 10 nm is challenging. In this work, we combine an in situ surface-modification route with a chemical etching route to establish a novel "cut the Gordian knot" method for the preparation of functional Janus-SiO2 nanoparticles. Hydrophobic SiO2 nanoparticles with a three-dimensional network structure prepared via an in situ surface-modification route were dispersed in NaOH solution containing surfactant or ethanol to enable corrosion close to the modifier-nanoparticle interface with a relatively low content of surface modifiers. Thus, amphipathic Janus-SiO2 nanoparticles with a hydrophilic surface containing Si-OH species and a hydrophobic surface containing -CH3 fragments were generated. The as-prepared Janus-SiO2 nanoparticles with a size of 4-9 nm and a specific surface area of up to 612.9 m2/g can be easily dispersed in water, and they also can transfer from the water phase to the oil phase by tuning the surface polarity. Moreover, they can be tuned to achieve bidirectional regulation of surface wettability plus a reduction of the oil/water interface tension. Hence, a significant reduction (by 33∼50%) of water injection pressure and an enhanced oil recovery (EOR) (by 21.1% ∼ 26.6%) can be achieved. Apart from that, Janus-SiO2 nanoparticles are able to increase the viscosity of partially hydrolyzed polyacrylamide by 282.9% and significantly decrease its viscosity loss ratio in brine, causing an EOR of about 36.6%. With simple, low-cost, and scalable procedures, the following approach could be well applicable to fabricating Janus-SiO2 nanoparticles with a high potential for augmented water injection as well as EOR of low-permeability reservoirs.

A 1-m non-resonant inelastic x-ray scattering spectrometer at BL15U, Shanghai Synchrotron Radiation Facility.

We report the design, construction, and commissioning of a spectrometer for non-resonant inelastic x-ray scattering study installed at BL15U, Shanghai Synchrotron Radiation Facility. It features a 1-m vertical scattering arm. An energy resolution of 1.3 eV is achieved based on the 1 m Rowland circle and the diced Si(555) crystal analyzer with a fixed Bragg angle of about 88.8°. The inelastic squared form factors of 21S + 21P of helium with respect to the momentum transfer were measured and compared with the accurate and reliable theoretical calculations in order to verify the spectrometer. Furthermore, the spectrometer is designed to work in the momentum transfer region of 0 Å-1 < q < 8.68 Å-1 and to initially focus on the non-resonant inelastic x-ray scattering studies on gaseous samples.

The realization of the dipole (γ, γ) method and its application to determine the absolute optical oscillator strengths of helium.

The dipole (γ, γ) method, which is the inelastic x-ray scattering operated at a negligibly small momentum transfer, is proposed and realized to determine the absolute optical oscillator strengths of the vanlence-shell excitations of atoms and molecules. Compared with the conventionally used photoabsorption method, this new method is free from the line saturation effect, which can seriously limit the accuracies of the measured photoabsorption cross sections for discrete transitions with narrow natural linewidths. Furthermore, the Bethe-Born conversion factor of the dipole (γ, γ) method varies much more slowly with the excitation energy than does that of the dipole (e, e) method. Absolute optical oscillator strengths for the excitations of 1s(2) → 1 snp(n = 3-7) of atomic helium have been determined using the high-resolution dipole (γ, γ) method, and the excellent agreement of the present measurements with both those measured by the dipole (e, e) method and the previous theoretical calculations indicates that the dipole (γ, γ) method is a powerful tool to measure the absolute optical oscillator strengths of the valence-shell excitations of atoms and molecules.

Investigation of Compton profiles of molecular methane and ethane.

The Compton profiles of methane and ethane molecules have been determined at an incident photon energy of 20 keV based on the third generation synchrotron radiation, and the statistical accuracy of 0.2% is achieved near pz = 0. The density functional theory with aug-cc-pVTZ basis set was used to calculate the Compton profiles of methane and ethane. The present experimental Compton profiles are in better agreement with the theoretical calculations in the whole pz region than the previous experimental results, which indicates that the present experimental Compton profiles are accurate enough to serve as the benchmark data for methane and ethane molecules.