Two recipes for repelling hot water.
Ontology highlight
ABSTRACT:
SUBMITTER: Mouterde T
PROVIDER: S-EPMC6440975 | biostudies-literature |
REPOSITORIES: biostudies-literature
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Project description:Extraordinary water-repelling properties of superhydrophobic surfaces make them novel candidates for a great variety of potential applications. A general approach to achieve superhydrophobicity requires low-energy coating on the surface and roughness on nano- and micrometre scale. However, typical construction of superhydrophobic surfaces with micro-nano structure through top-down fabrication is restricted by sophisticated fabrication techniques and limited choices of substrate materials. Micro-nanoscale topographies templated by conventional microparticles through surface coating may produce large variations in roughness and uncontrollable defects, resulting in poorly controlled surface morphology and wettability. In this work, micro-nanoscale hierarchical nanowire network was fabricated to construct self-cleaning coating using one-dimensional TiO2 nanowires as microscale templates. Hierarchical structure with homogeneous morphology was achieved by branching ZnO nanowires on the TiO2 nanowire backbones through hydrothermal reaction. The hierarchical nanowire network displayed homogeneous micro/nano-topography, in contrast to hierarchical structure templated by traditional microparticles. This hierarchical nanowire network film exhibited high repellency to both water and cell culture medium after functionalization with fluorinated organic molecules. The hierarchical structure templated by TiO2 nanowire coating significantly increased the surface superhydrophobicity compared to vertical ZnO nanowires with nanotopography alone. Our results demonstrated a promising strategy of using nanowires as microscale templates for the rational design of hierarchical coatings with desired superhydrophobicity that can also be applied to various substrate materials.
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Project description:Additional weight due to contamination (water and/or contaminating particles) can potentially have a detrimental effect on the flight capabilities of large winged insects such as butterflies and dragonflies. Insects where the wing surface area-body mass ratio is very high will be even more susceptible to these effects. Water droplets tend to move spontaneously off the wing surface of these insects. In the case of the brown lacewing, the drops effectively encounter a dual bed of hair springs with a topographical structure which aids in the hairs resisting penetration into water bodies. In this article, we demonstrate experimentally how this protective defense system employed by the brown lacewing (Micromus tasmaniae) aids in resisting contamination from water and how the micro- and nanostructures found on these hairs are responsible for quickly shedding water from the wing which demonstrates an active liquid-repelling surface.
| S-EPMC3037568 | biostudies-literature
Project description:ObjectivesThis study compared the prevalence of concentrated urine (urine specific gravity ≥1.021), an indicator of hypohydration, across Tsimane' hunter-forager-horticulturalists living in hot-humid lowland Bolivia and Daasanach agropastoralists living in hot-arid Northern Kenya. It tested the hypotheses that household water and food insecurity would be associated with higher odds of hypohydration.MethodsThis study collected spot urine samples and corresponding weather data along with data on household water and food insecurity, demographics, and health characteristics among 266 Tsimane' households (N = 224 men, 235 women, 219 children) and 136 Daasanach households (N = 107 men, 120 women, 102 children).ResultsThe prevalence of hypohydration among Tsimane' men (50.0%) and women (54.0%) was substantially higher (P < .001) than for Daasanach men (15.9%) and women (17.5%); the prevalence of hypohydration among Tsimane' (37.0%) and Daasanach (31.4%) children was not significantly different (P = .33). Multiple logistic regression models suggested positive but not statistically significant trends between household water insecurity and odds of hypohydration within populations, yet some significant joint effects of water and food insecurity were observed. Heat index (2°C) was associated with a 23% (95% confidence interval [CI]: 1.09-1.40, P = .001), 34% (95% CI: 1.18-1.53, P < .0005), and 23% (95% CI: 1.04-1.44, P = .01) higher odds of hypohydration among Tsimane' men, women, and children, respectively, and a 48% (95% CI: 1.02-2.15, P = .04) increase in the odds among Daasanach women. Lactation status was also associated with hypohydration among Tsimane' women (odds ratio = 3.35, 95% CI: 1.62-6.95, P = .001).ConclusionThese results suggest that heat stress and reproductive status may have a greater impact on hydration status than water insecurity across diverse ecological contexts.
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Project description:Natural and artificial super-repellent surfaces are frequently textured with pillar-based discrete structures rather than hole-based continuous ones because the former exhibits lower adhesion from the reduced length of the three-phase contact line. Counterintuitively, here, the unusual topographic effects are discovered on hot-water super-repellency where the continuous microcavity surface outperforms the discrete microneedle/micropillar surface. This anomaly arises from the different dependencies of liquid-repellency stability on the surface structure and water temperature in the two topographies. The unexpected wetting dynamics are interpreted by determining timescales for droplet evaporation, vapor condensation, and droplet bouncing. The associated heat transfer process is unique to the wetting states and remarkably distinct from each other in the two topographies. It is envisioned that hot-water super-repellent microcavity surfaces will be advantageous for a variety of applications, especially when both self-cleaning and thermal insulation are imperative, such as clothing for scald protection and digital microfluidics for exothermic reactions.
| S-EPMC6755536 | biostudies-other
Project description:Heat acclimation by post-exercise hot water immersion (HWI) on six consecutive days reduces thermal strain and improves exercise performance during heat stress. However, the retention of adaptations by this method remains unknown. Typically, adaptations to short-term, exercise-heat-acclimation (<7 heat exposures) decay rapidly and are lost within 2 weeks. Short-term protocols should therefore be completed within 2 weeks of relocating to the heat; potentially compromising pre-competition/deployment training. To establish whether adaptations from post-exercise HWI are retained for up to 2 weeks, participants completed a 40-min treadmill run at 65% max in the heat (33°C, 40% RH) before (PRE) and 24 h after (POST) the HWI intervention (n = 13) and then at 1 week (WK 1) and 2 weeks (WK 2) after the HWI intervention (n = 9). Heat acclimation involved a 40-min treadmill run (65% max) on six consecutive days in temperate conditions (20°C), followed by ≤40 min HWI (40°C). Post-exercise HWI induced heat acclimation adaptations that were retained for at least 2 weeks, evidenced by reductions from PRE to WK 2 in: resting rectal core temperature (T re, -0.36 ± 0.25°C), T re at sweating onset (-0.26 ± 0.24°C), and end-exercise T re (-0.36 ± 0.37°C). Furthermore, mean skin temperature (T sk) (-0.77 ± 0.70°C), heart rate (-14 ± 10 beats⋅min-1), rating of perceived exertion (-1 ± 2), and thermal sensation (-1 ± 1) were reduced from PRE to WK 2 (P < 0.05). However, PRE to POST changes in total hemoglobin mass, blood volume, plasma volume, the drive for sweating onset, sweating sensitivity and whole body sweating rate did not reach significance (P > 0.05). As such, the reduction in thermal strain during exercise-heat stress appears likely due to the reduction in resting T re evident at POST, WK 1, and WK 2. In summary, 6 days of post-exercise HWI is an effective, practical and accessible heat acclimation strategy that induces adaptations, which are retained for at least 2 weeks. Therefore, post-exercise HWI can be completed during an athlete's pre-taper phase and does not suffer from the same practical limitations as short-term, exercise-heat-acclimation.
| S-EPMC6722194 | biostudies-literature
Project description:We describe a 5-year (2011⁻2015) qualitative evaluation to refine the content/delivery of the Food Hero social marketing campaign recipes to low-income mothers. Objectives were to: (1) identify characteristics looked for in recipes; (2) determine recipe sources; (3) understand motivation for seeking new recipes and recipe adaptations; and (4) identify recipe website characteristics users valued. Nine focus groups (n = 55) were conducted in Portland, Oregon. Participants (35⁻52 years) were primary caregivers for ≥ one child, the primary household food shoppers/preparers, enrolled in the Supplemental Nutrition Assistance Program (SNAP) and able to speak/read English. Participants reported having "go-to" family recipes and regularly searching online for new recipes, especially those using ingredients available/preferred by family members. Recipe websites with highest appeal were polished and engaging to mothers/children, offered user-ratings/comments and were reachable from search engines. Results identified key recommendations: (1) understand the target audience; (2) aim to add healthy/customizable recipes to family "go-to' recipe rotations and understand the impact of generational influences (e.g. how mothers/grandmothers cooked) on family meals; and (3) create websites that meet target audience criteria. Seeking the target audience's input about the content/delivery of recipes is an important formative step for obesity-prevention projects that include healthy recipes.
| S-EPMC6412388 | biostudies-literature
Project description:Hot-water repellency is of great challenge on traditional superhydrophobic surfaces due to the condensation of tiny droplets within the cavities of surface textures, which builds liquid bridges to connect the substrate and hot water and thus destroys the surface water-repellence performance. For the unique structural features and scales, current approaches to fabricate surfaces with hot-water repellency are always complicated and modified by fluorocarbon. Here, we propose a facile and fluorine-free one-step vapor-deposition method for fabricating excellent hot-water-repellent surfaces, which at room temperature even repel water droplets of temperature up to 90 °C as well as other normal-temperature droplets with surface tension higher than 48.4 mN/m. We show that whether the unique hot-water repellency is achieved depends on a trade-off between the solid–liquid contact time and hot-vapor condensation time, which determines the probability of formation of liquid bridges between the substrate and hot-water. Moreover, the designed surfaces exhibit excellent self-cleaning performance in some specific situations, such as oil medium, hot water and condensation environments. We envision that this facile and fluorine-free strategy for fabricating excellent hot-water-repellent surfaces could be valuable in popularizing their practical applications.
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Project description:Pancreatic cancer is one of the most aggressive human malignancies with 7.1% five-year survival rate due to late-stage diagnosis and lack of effective treatment. A novel active compound to be useful for treating pancreatic cancer is absolutely demanded. Agaricus blazei (A. blazei) Murrill has been shown to have an anti-cancer activity, however, its specific efficacy and underlying mechanism is poorly understood. Here, we demonstrated that A. blazei hot water extract (AbE) showed significant growth inhibition of cultured pancreatic cancer cells with less suppressive effect on the normal human pancreatic duct epithelial cells. The pancreatic cancer cells committed G0/G1 cell cycle arrest and caspase-dependent apoptosis. Moreover, we uncovered significant alterations of global gene expression in the pancreatic cancer cells by AbE treatment. Signature of alteration of gene expression indicated that AbE induced repression of genes associated with kinetochore function, spindle formation, centromere maintenance, and cyclins and cyclin dependent kinases, which were essential for cell cycle progression. The gene expression analysis also showed upregulation of proapoptotic genes. These results indicate that AbE could be useful for treatment of pancreatic cancer and a good candidate to isolate potent active compound for development of novel drug for pancreatic cancer.
2018-10-31 | GSE89396 | GEO
Project description:A femtosecond (fs)-laser-processed surface that repels liquid polymer in water is reported in this paper. We define this phenomenon as the "superpolymphobicity". Three-level microstructures (including microgrooves, micromountains/microholes between the microgrooves, and nanoripples on the whole surface) were directly created on the stainless steel surface via fs laser processing. A liquid polydimethylsiloxane (PDMS) droplet on the textured surface had the contact angle of 156 ± 3° and contact angle hysteresis less than 4° in water, indicating excellent underwater superpolymphobicity of the fs-laser-induced hierarchical microstructures. The contact between the resultant superhydrophilic hierarchical microstructures and the submerged liquid PDMS droplet is verified at the underwater Cassie state. The underwater superpolymphobicity enables to design the shape of cured PDMS and selectively avoid the adhesion at the PDMS/substrate interface, different from the previously reported superwettabilities. As the examples, the microlens array and microfluidics system were prepared based on the laser-induced underwater superpolymphobic microstructures.
| S-EPMC6878214 | biostudies-literature
Project description:Cooking is the act of turning nature into the culture, which has enabled the advent of the omnivorous human diet. The cultural wisdom of processing raw ingredients into delicious dishes is embodied in their cuisines. Recipes thus are the cultural capsules that encode elaborate cooking protocols for evoking sensory satiation as well as providing nourishment. As we stand on the verge of an epidemic of diet-linked disorders, it is eminently important to investigate the culinary correlates of recipes to probe their association with sensory responses as well as consequences for nutrition and health. RecipeDB (https://cosylab.iiitd.edu.in/recipedb) is a structured compilation of recipes, ingredients and nutrition profiles interlinked with flavor profiles and health associations. The repertoire comprises of meticulous integration of 118 171 recipes from cuisines across the globe (6 continents, 26 geocultural regions and 74 countries), cooked using 268 processes (heat, cook, boil, simmer, bake, etc.), by blending over 20 262 diverse ingredients, which are further linked to their flavor molecules (FlavorDB), nutritional profiles (US Department of Agriculture) and empirical records of disease associations obtained from MEDLINE (DietRx). This resource is aimed at facilitating scientific explorations of the culinary space (recipe, ingredient, cooking processes/techniques, dietary styles, etc.) linked to taste (flavor profile) and health (nutrition and disease associations) attributes seeking for divergent applications. Database URL: https://cosylab.iiitd.edu.in/recipedb.
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