Drip brewed coffee is traditionally quantified in terms of its strength, also known as total dissolved solids (TDS), and its brewing yield, also known as percent extraction (PE). Early work in the ...1950s yielded classifications of certain regimes of TDS and PE as “underdeveloped,” “bitter,” or “ideal,” with the modifiers “weak” or “strong” simply correlated with TDS. Although this standard is still widely used today, it omits a rich variety of sensory attributes perceptible in coffee. In this work, we used response surface methodology to evaluate the influence of TDS and PE on the sensory profile of drip brewed coffee. A representative wet‐washed Arabica coffee was roasted to three different levels (light, medium, or dark), with each roast then brewed to nine target brews that varied systematically by TDS and PE. Descriptive analysis found that 21 of the 30 evaluated attributes differed significantly across the brews for one or more experimental factors, yielding linear or second‐order response surfaces versus TDS and PE. Seven attributes exhibited a significant response surface for all three roast levels tested: burnt wood/ash flavor, citrus flavor, sourness, bitterness, sweetness, thickness, and flavor persistence. An additional seven attributes also showed a significant response surface fit across some but not all roasts. Importantly, sweetness exhibited an inverse correlation with TDS irrespective of roast, while dark chocolate flavor and blueberry flavor decreased with TDS for medium roast. These results provide new insight on how to optimize brewing conditions to achieve desired sensory profiles in drip brewed coffee.
Practical Application
This research provides guidance on how best to achieve specific flavor profiles in drip brewed coffee.
Animal models are often used to assess the airborne transmissibility of various pathogens, which are typically assumed to be carried by expiratory droplets emitted directly from the respiratory tract ...of the infected animal. We recently established that influenza virus is also transmissible via "aerosolized fomites," micron-scale dust particulates released from virus-contaminated surfaces (Asadi et al. in Nat Commun 11(1):4062, 2020). Here we expand on this observation, by counting and characterizing the particles emitted from guinea pig cages using an Aerodynamic Particle Sizer (APS) and an Interferometric Mie Imaging (IMI) system. Of over 9000 airborne particles emitted from guinea pig cages and directly imaged with IMI, none had an interference pattern indicative of a liquid droplet. Separate measurements of the particle count using the APS indicate that particle concentrations spike upwards immediately following animal motion, then decay exponentially with a time constant commensurate with the air exchange rate in the cage. Taken together, the results presented here raise the possibility that a non-negligible fraction of airborne influenza transmission events between guinea pigs occurs via aerosolized fomites rather than respiratory droplets, though the relative frequencies of these two routes have yet to be definitively determined.
Scanning transmission electron microscopy of various fluid and hydrated nanomaterial samples has revealed multiple imaging artifacts and electron beam–fluid interactions. These phenomena include ...growth of crystals on the fluid stage windows, repulsion of particles from the irradiated area, bubble formation, and the loss of atomic information during prolonged imaging of individual nanoparticles. Here we provide a comprehensive review of these fluid stage artifacts, and we present new experimental evidence that sheds light on their origins in terms of experimental apparatus issues and indirect electron beam sample interactions with the fluid layer. A key finding is that many artifacts are a result of indirect electron beam interactions, such as production of reactive radicals in the water by radiolysis, and the associated crystal growth. The results presented here will provide a methodology for minimizing fluid stage imaging artifacts and acquiring quantitative in situ observations of nanomaterial behavior in a liquid environment.
The rigidity of red blood cells (RBCs) plays an important role in whole blood viscosity and is correlated with several cardiovascular diseases. Two chemical agents that are commonly used to study ...cell deformation are diamide and glutaraldehyde. Despite diamide's common usage, there are discrepancies in the literature surrounding diamide's effect on the deformation of RBCs in shear and pressure-driven flows; in particular, shear flow experiments have shown that diamide stiffens cells, while pressure-driven flow in capillaries did not give this result. We performed pressure-driven flow experiments with RBCs in a microfluidic constriction and quantified the cell dynamics using high-speed imaging. Diamide, which affects RBCs by cross-linking spectrin skeletal membrane proteins, did not reduce deformation and showed an unchanged effective strain rate when compared to healthy cells. In contrast, glutaraldehyde, which is a non-specific fixative that acts on all components of the cell, did reduce deformation and showed increased instances of tumbling, both of which are characteristic features of stiffened, or rigidified, cells. Because glutaraldehyde increases the effective viscosity of the cytoplasm and lipid membrane while diamide does not, one possible explanation for our results is that viscous effects in the cytoplasm and/or lipid membrane are a dominant factor in dictating dynamic responses of RBCs in pressure-driven flows. Finally, literature on the use of diamide as a stiffening agent is summarized, and provides supporting evidence for our conclusions.
The peak in influenza incidence during wintertime in temperate regions represents a longstanding, unresolved scientific question. One hypothesis is that the efficacy of airborne transmission via ...aerosols is increased at lower humidities and temperatures, conditions that prevail in wintertime. Recent work with a guinea pig model by Lowen et al. indicated that humidity and temperature do modulate airborne influenza virus transmission, and several investigators have interpreted the observed humidity dependence in terms of airborne virus survivability. This interpretation, however, neglects two key observations: the effect of ambient temperature on the viral growth kinetics within the animals, and the strong influence of the background airflow on transmission. Here we provide a comprehensive theoretical framework for assessing the probability of disease transmission via expiratory aerosols between test animals in laboratory conditions. The spread of aerosols emitted from an infected animal is modeled using dispersion theory for a homogeneous turbulent airflow. The concentration and size distribution of the evaporating droplets in the resulting "Gaussian breath plume" are calculated as functions of position, humidity, and temperature. The overall transmission probability is modeled with a combination of the time-dependent viral concentration in the infected animal and the probability of droplet inhalation by the exposed animal downstream. We demonstrate that the breath plume model is broadly consistent with the results of Lowen et al., without invoking airborne virus survivability. The results also suggest that, at least for guinea pigs, variation in viral kinetics within the infected animals is the dominant factor explaining the increased transmission probability observed at lower temperatures.
Celotno besedilo
Dostopno za:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK
We demonstrate that application of an oscillatory electric field to a liquid yields a long-range steady field, provided the ions present have unequal mobilities. The main physics is illustrated by a ...two-ion harmonic oscillator, yielding an asymmetric rectified field whose time average scales as the square of the applied field strength. Computations of the fully nonlinear electrokinetic model corroborate the two-ion model and further demonstrate that steady fields extend over large distances between two electrodes. Experimental measurements of the levitation height of micron-scale colloids versus applied frequency accord with the numerical predictions. The heretofore unsuspected existence of a long-range steady field helps explain several long-standing questions regarding the behavior of particles and electrically induced fluid flows in response to oscillatory potentials.
In this work, discrimination tests, descriptive analysis, consumer tests, and total dissolved solids (TDS) were used to evaluate the effects of brew basket geometry on the sensory quality and ...consumer acceptance of drip brewed coffee. Two basic geometries, semi‐conical and flat‐bottom, were evaluated in conjunction with coffee roast and particle size. Initial discrimination tests showed that small differences in median particle size were not discernable, but that coffees brewed using either semi‐conical or flat‐bottom filter baskets were significantly different (P < 0.05, N = 45). Additionally, coffee brewed in the semi‐conical basket had significantly higher %TDS, and we estimated a sensory difference threshold of 0.24 %TDS. A subsequent descriptive analysis (DA) showed significant differences by roast for 11 attributes and by grind for six attributes. Although brewing geometry, as a single factor, was only significantly different for three independent attributes (smoke aroma, sweetness, and tobacco flavor), roast × geometry interactions were significant for six attributes (berry flavor, bitterness, burnt wood/ash, citrus flavor, earthy flavor, and sourness) and the grind × geometry interaction was significant for two attributes (bitterness and floral aroma). Attributes showing significant interactions with brewing geometry were also key drivers of consumer liking/disliking. Overall consumer liking (9‐point hedonic scale) was analyzed by cluster analysis (N = 85), which revealed four distinct preference clusters. For each cluster, a particular basket geometry and/or roast level showed lesser acceptance. Overall, the results strongly corroborate the hypothesis that basket geometry affects the sensory quality of drip brewed coffee.
Practical Application
Most Americans consume drip brewed coffee. Improving our understanding of the effects of basket geometry, roast level, and grind size on the total dissolved solids, sensory properties, and acceptability of drip brewed coffee gives producers and consumers alike an opportunity to optimize the sensory quality of their coffee.
Aqueous droplets acquire charge when they contact electrodes in high-voltage electric fields. Although many researchers have investigated droplet charging under various conditions, the droplet ...charges are typically reported simply in terms of a mean and standard deviation. Here, we show that droplets often acquire significantly less charge for a single contact compared to the previous and subsequent contacts. These “low-charge events,” which are not observed with charging of metal balls, yield up to a 60% decrease in charge acquired by the droplet and occur regardless of the applied field strength, droplet conductivity, or droplet volume. In all cases examined here, the occurrence of low-charge events to good approximation follows a negative binomial distribution (i.e., a Pascal distribution) with a mean probability of 13%. We further demonstrate that approximately 16% of charging events are characterized by “irregular” Taylor cone dynamics, suggesting that instabilities in the electrically driven deformation of the approaching liquid interface may be responsible for the low-charge events. The results indicate that workers using systems involving droplet charging should take into account the high likelihood of droplets randomly acquiring less charge than expected.
Micron-scale particles suspended in various aqueous electrolytes have been widely observed to aggregate near electrodes in response to oscillatory electric fields, a phenomenon believed to result ...from electrically induced flows around the particles. Previous work has focused on elucidating the effects of the applied field strength, frequency, and electrolyte type on the aggregation rate of particles, with less attention paid to the ionic strength. Here we demonstrate that an applied field causes micron-scale particles in aqueous NaCl to rapidly aggregate over a wide range of ionic strengths, but with significant differences in aggregation morphology. Optical microscopy observations reveal that at higher ionic strengths (∼1 mM) particles arrange as hexagonally closed-packed (HCP) crystals, but at lower ionic strengths (∼0.05 mM) the particles arrange in randomly closed-packed (RCP) structures. We interpret this behavior in terms of two complementary effects: an increased particle diffusivity at lower ionic strengths due to increased particle height over the electrode and the existence of a deep secondary minimum in the particle pair interaction potential at higher ionic strength that traps particles in close proximity to one another. The results suggest that electrically induced crystallization will readily occur only over a narrow range of ionic strengths.
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