Gullies on Mars could have formed by melting of water ice during periods of high obliquity.

Gullies on Mars resemble water-carved channels on Earth, but they are mostly at elevations where liquid water is not expected under current climate conditions. It has been suggested that sublimation of carbon dioxide ice alone could have formed Martian gullies. We used a general circulation model to show that the highest-elevation Martian gullies coincide with the boundary of terrain that experienced pressures above the triple point of water when Mars' rotational axis tilt reached 35°. Those conditions have occurred repeatedly over the past several million years, most recently ~630,000 years ago. Surface water ice, if present at these locations, could have melted when temperatures rose >273 kelvin. We propose a dual gully formation scenario that is driven by melting of water ice followed by carbon dioxide ice sublimation.

Earth-like Habitable Environments in the Subsurface of Mars.

In Earth's deep continental subsurface, where groundwaters are often isolated for >106 to 109 years, energy released by radionuclides within rock produces oxidants and reductants that drive metabolisms of non-photosynthetic microorganisms. Similar processes could support past and present life in the martian subsurface. Sulfate-reducing microorganisms are common in Earth's deep subsurface, often using hydrogen derived directly from radiolysis of pore water and sulfate derived from oxidation of rock-matrix-hosted sulfides by radiolytically derived oxidants. Radiolysis thus produces redox energy to support a deep biosphere in groundwaters isolated from surface substrate input for millions to billions of years on Earth. Here, we demonstrate that radiolysis by itself could produce sufficient redox energy to sustain a habitable environment in the subsurface of present-day Mars, one in which Earth-like microorganisms could survive wherever groundwater exists. We show that the source localities for many martian meteorites are capable of producing sufficient redox nutrients to sustain up to millions of sulfate-reducing microbial cells per kilogram rock via radiolysis alone, comparable to cell densities observed in many regions of Earth's deep subsurface. Additionally, we calculate variability in supportable sulfate-reducing cell densities between the martian meteorite source regions. Our results demonstrate that martian subsurface groundwaters, where present, would largely be habitable for sulfate-reducing bacteria from a redox energy perspective via radiolysis alone. We present evidence for crustal regions that could support especially high cell densities, including zones with high sulfide concentrations, which could be targeted by future subsurface exploration missions.

Effects of different dairy products on postprandial lipemia.

BACKGROUND AND AIM: To evaluate the effects on postprandial lipemia (PPL), of three fat rich meals, with similar composition but different physical structure (liquid, semisolid and solid). METHODS AND RESULTS: Eight type 2 diabetic patients of both genders (6M/2F), age 51+/-9 yrs (M+/-SD), BMI 29+/-3 kg/m2, with fasting plasma glucose levels 145+/-24 mg/dL, cholesterol 200+/-38 mg/dL and triglyceride 110+/-45 mg/dL. Participants consumed in the morning, after a 12-hour fast and at 1-week intervals, three test meals with similar volume and composition [protein 36 g, lipid 30 g, carbohydrate 115 g, energy 3556 kJ (850 Kcal)] but with the main source of fat represented by foods with different physical structure (milk, mozzarella-cheese, butter). Each patient underwent gastric emptying measurements by echography; plasma FFA, triglycerides, glucose and insulin were evaluated at baseline and every hour for six hours after each meal. Fasting plasma glucose, cholesterol and triglyceride concentrations were similar at the baseline of the three test meals. Average increases in postprandial plasma triglyceride levels after butter (88+/-8 mg/dL) and mozzarella-cheese (104+/-56 mg/dL) were not different than after milk (98+/-53 mg/dL). The plasma triglyceride peak was also similar after the three test meals but peak time after butter (315+/-42 min; p<0.01) and mozzarella-cheese (277+/-31 min; p<0.02) was significantly delayed compared to milk (225+/-28 min). Gastric emptying rate was similar after butter and milk (14+/-2, 13+/-6 mL/h) and significantly faster after mozzarella-cheese (18+/-5 mL/h; p<0.03). CONCLUSIONS: While the physical structure of fat-rich foods has no major effect on postprandial plasma triglyceride concentrations, it is able to influence the timing of triglyceride peak; gastric emptying time does not play a major role in modulating the postprandial response of triglycerides and glucose.