ESA ATV-5, Georges Lemaître, Fully Loaded and Hatch Closed

ESA’s fifth Automated Transfer Vehicle, Georges Lemaître, is now scheduled for launch to the International Space Station at 23:44 GMT on 29 July (01:44 CEST 30 July) on an Ariane 5 rocket from Europe’s Spaceport in Kourou, French Guiana.

ATV-5 will deliver more than six tonnes of cargo to the Station, again breaking the record for the heaviest spacecraft launched on Ariane.

Everything has been loaded and the ferry is now sealed until it reaches the orbital outpost.

ESA astronaut Alexander Gerst, currently on board the ISS, will be the first to open the hatch of ATV-5, Georges Lemaître, in space when he takes responsibility for the cargo as ‘loadmaster’.

Alexander will manage the unloading of 6.6 tonnes of experiments, spare parts, clothing, food, fuel, air, oxygen and water for the six astronauts living in the 'weightless' (Zero Gravity) laboratory.

ATV-5, Georges Lemaître showing the closed hatch after completion of cargo loading.

3D Printing Chocolate: Eat your Own Face Desserts

MIT research associate David Carr created a special 3D printer called the "Eat Your Face Machine," which takes a model of your face and carves it into chocolate


Cornell University has developed a 3-D food printer that allows users to create edible designs.


Snowflake printed with dark Belgian Chocolate now available to order for Christmas 2014!

‘Everyone loves chocolate so that’s why we’ve tried to make it easy and accessible for mainstream consumers,’ said Choc Edge owner and University of Exeter lecturer Dr Liang Hao.

Visit: ChocEdge.com

Mars Life: Water-rock reaction may provide enough hydrogen 'food'

A chemical reaction between iron-containing minerals and water may produce enough hydrogen "food" to sustain microbial communities living in pores and cracks within the enormous volume of rock below the ocean floor and parts of the continents, according to a new study led by the University of Colorado Boulder.

The findings, published in the journal Nature Geoscience, also hint at the possibility that hydrogen-dependent life could have existed where iron-rich igneous rocks on Mars were once in contact with water.

Scientists have thoroughly investigated how rock-water reactions can produce hydrogen in places where the temperatures are far too hot for living things to survive, such as in the rocks that underlie hydrothermal vent systems on the floor of the Atlantic Ocean.

The hydrogen gases produced in those rocks do eventually feed microbial life, but the communities are located only in small, cooler oases where the vent fluids mix with seawater.

Lisa Mayhew

The new study, led by CU-Boulder Research Associate Lisa Mayhew, set out to investigate whether hydrogen-producing reactions also could take place in the much more abundant rocks that are infiltrated with water at temperatures cool enough for life to survive.

Alexis Templeton

"Water-rock reactions that produce hydrogen gas are thought to have been one of the earliest sources of energy for life on Earth," said Mayhew, who worked on the study as a doctoral student in CU-Boulder Associate Professor Alexis Templeton's lab in the Department of Geological Sciences.

"However, we know very little about the possibility that hydrogen will be produced from these reactions when the temperatures are low enough that life can survive."

"If these reactions could make enough hydrogen at these low temperatures, then microorganisms might be able to live in the rocks where this reaction occurs, which could potentially be a huge subsurface microbial habitat for hydrogen-utilizing life."

When igneous rocks, which form when magma slowly cools deep within the Earth, are infiltrated by ocean water, some of the minerals release unstable atoms of iron into the water.

At high temperatures—warmer than 392 degrees Fahrenheit—scientists know that the unstable atoms, known as reduced iron, can rapidly split water molecules and produce hydrogen gas, as well as new minerals containing iron in the more stable, oxidized form.

More information here

Dichlorophenol-containing pesticides linked to food allergies and water pollution

Food allergies are on the rise, affecting 15 million Americans and according to a new study published in the December issue of Annals of Allergy, Asthma and Immunology, the scientific journal of the American College of Allergy, Asthma and Immunology (ACAAI), dichlorophenol-containing pesticides could be partially to blame.

The study reported that high levels of dichlorophenols, a chemical used in pesticides and to chlorinate water, when found in the human body, are associated with food allergies.

"Our research shows that high levels of dichlorophenol-containing pesticides can possibly weaken food tolerance in some people, causing food allergy," said allergist Elina Jerschow, M.D., M.Sc., ACAAI fellow and lead study author.

"This chemical is commonly found in pesticides used by farmers and consumer insect and weed control products, as well as tap water."

Among 10,348 participants in a US National Health and Nutrition Examination Survey 2005-2006, 2,548 had dichlorophenols measured in their urine and 2,211 were included into the study.

Food allergy was found in 411 of these participants, while 1,016 had an environmental allergy.

"Previous studies have shown that both food allergies and environmental pollution are increasing in the United States," said Dr. Jerschow.

"The results of our study suggest these two trends might be linked, and that increased use of pesticides and other chemicals is associated with a higher prevalence of food allergies."

While opting for bottled water instead of tap water might seem to be a way to reduce the risk for developing an allergy, according to the study such a change may not be successful.

"Other dichlorophenol sources, such as pesticide-treated fruits and vegetables, may play a greater role in causing food allergy," said Dr. Jerschow.

According to the Centers for Disease Control and Prevention, an increase in food allergy of 18 percent was seen between 1997 and 2007. The most common food allergens are milk, eggs, peanuts, wheat, tree nuts, soy, fish, and shellfish.

Food allergy symptoms can range from a mild rash to a life-threatening reaction known as anaphylaxis. The ACAAI advises everyone with a known food allergy to always carry two doses of allergist prescribed epinephrine. A delay in using epinephrine is common in severe food allergic reaction deaths.

The above story is reprinted from materials provided by American College of Allergy, Asthma and Immunology (ACAAI), via Newswise.