China[1], India[2] and the U.S.[3] have all achieved landing on the Moon in the 2020s.

Once there, their eventual goal is to set up a base[4]. But a successful base – along with the spacecraft that will carry people to it – must be habitable for humans. And a big part of creating a habitable base is making sure the heating and cooling systems work.

That’s especially true because the ambient temperature of potential places for a base can vary widely. Lunar equatorial temperatures[5] can range from minus 208 to 250 degrees Farenheit (minus 130 to 120 degrees Celsius) – and similarly, from minus 225 F to 70 F (minus 153 C to 20 C) on Mars[6].

In 2011, the National Academies of Science published a report[7] outlining research in the physical and life sciences that scientists would need to do for the U.S. space program to succeed. The report emphasized the need for research about building heating and cooling systems for structures in space.

I’m an engineering professor[8], and when that report came out, I submitted a research proposal to NASA. I wanted to study something called the liquid-vapor phenomenon. Figuring out the science behind this phenomenon would help with these big questions around keeping structures in space a comfortable and habitable temperature.

Over a decade after we submitted a proposal, my team’s project is now being tested on the International Space Station.

Going with the ‘flow’

Liquid-vapor systems – or two-phase systems – involve the simultaneous flow of liquid and vapor[9] within a heating or cooling system. While many commercial air conditioners and refrigeration systems on Earth use two-phase systems, most systems used in spacecraft and on the International Space Station are purely liquid systems – or one-phase systems.

In one-phase systems, a liquid coolant moves through the system and absorbs excess heat, which raises the liquid’s temperature. This is similar to the way cars use radiators to cool[10]. Conversely, heated liquid in the system would eject the heat out to the ambient area, lowering the liquid’s temperature to its initial level.

But liquid-vapor systems could transfer heat more effectively[11] than these one-phase systems, and they’re much smaller and lighter than purely liquid systems. When traveling in space, you have to carry everything on the craft with you, so small and light equipment is essential.

There are two key processes that happen in a closed, two-phase liquid-vapor system. In one, the liquid changes to a vapor during a process called “flow boiling[12].” Just like boiling water on the stove, in flow boiling the liquid heats up and evaporates.

In systems used in space, the two-phase mixture passes through heat exchange components that transfer the heat generated from electronics, power devices and more into the mixture. This gradually increases the amount of vapor produced as the system absorbs heat and converts liquid to vapor.

Then, there’s flow condensation[13], in which the vapor cools and returns to a liquid. During flow condensation, heat leaves the system by radiating out into space.

Scientists control these two processes in a closed loop[14] so they can extract and use the heat that’s released during condensation. In the future, this technology could be used to control temperature in spacecraft going to the Moon, Mars or beyond, or even in settlements or habitats on the lunar and Martian surfaces.

Building and testing

With the grant from NASA to do this work, I designed an experimental program called the “Flow Boiling and Condensation Experiment[15].” My team built a fluid management system for the experiment and two test modules: one that helped us test flow boiling and one that helped us test flow condensation.

The International Space Station orbiting the Earth, shown below, with the Sun shown from a distance.
The Flow Boiling and Condensation Experiment is undergoing tests on the International Space Station. 3DSculptor/iStock via Getty Images[16]

Right now, the equipment used for heating and cooling[17] in space was designed based on experiments in Earth’s gravity. Our flow boiling and condensation experiment seeks to change that.

First, we tested[18] whether the system and modules we built worked when subjected to Earth’s gravity. Once we learned they did, we sent them up in a parabolic flight aircraft[19]. This craft simulated reduced gravity[20] so we could get an idea of how the system performed in an environment similar to that of space.

In August 2021 we completed the flow boiling module and launched it to the International Space Station for testing in zero gravity[21]. By July 2022 we’d completed the boiling experiments. In August 2023 the flow condensation module followed, and we’ll start working on the final condensation tests soon.

Responding to reduced gravity

Liquid-vapor flow systems[22] are far more sensitive to gravity than the purely liquid systems used now, so it’s harder to design ones that work under reduced gravity.

The mechanism behind these systems has to do with the motion of liquid relative to the vapor, and what that motion looks like depends on a concept called buoyancy[23].

Buoyancy is determined by gravity as well as the density difference between liquid and vapor. So any change in gravity affects the system’s buoyancy, and thus the movement of the vapor relative to the liquid.

In space, there are also different strengths of gravity that the systems might need to operate under. Space vehicles experience microgravity[24] – near weightlessness – while a lunar habitat would operate under gravity conditions about one-sixth the strength of Earth’s gravity[25], and a Martian habitat would be operating under gravity three-eighths the strength[26] of Earth’s gravity.

Our team is working on designing flow boiling and condensation models that can work under all these levels of reduced gravity.

Vapor condensing in microgravity in a flow condensation module.

Applications for space habitats

This equipment could one day go into a human habitat on the Moon or Mars, where it would help maintain comfortable temperatures for people and machinery inside. A heat pump[27] using our flow boiling and flow condensation systems could extract the heat that astronauts and their machines give off. It would then send this collected heat out of the habitat to keep the inside cool – similar to the way air conditioners on Earth work.

The temperatures in space can be extreme and hostile to people, but with these technologies, my team might one day help create craft and habitats that allow people to explore the Moon and beyond.

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Few beverages have as rich a heritage and as complicated a chemistry as bourbon whiskey, often called “America’s spirit[1].” Known for its deep amber hue and robust flavors, bourbon has captured the hearts[2] of enthusiasts across the country[3].

But for a whiskey to be called a bourbon, it has to adhere to very specific rules[4]. For one, it needs to be made in the U.S. or a U.S. territory – although almost all is made in Kentucky. The other rules have more to do with the steps to make it – how much corn is in the grain mixture, the aging process and the alcohol proof.

I’m a bourbon researcher[5] and chemistry professor[6] who teaches classes on fermentation, and I’m a bourbon connoisseur myself. The complex science[7] behind this aromatic beverage reveals why there are so many distinct bourbons, despite the strict rules around its manufacture.

The mash bill

All whiskeys have what’s called a mash bill. The mash bill refers to the recipe of grains that makes up the spirit’s flavor foundation. To be classified as bourbon, a spirit’s mash bill must have at least 51% corn[8] – the corn gives it that characteristic sweetness.

Almost all bourbons also have malted barley, which lends a nutty, smoky flavor and provides enzymes that turn starches into sugars[9] later in the production process.

Many distillers also use rye and wheat[10] to flavor their bourbons. Rye makes the bourbon spicy, while wheat produces a softer, sweeter flavor. Others might use grains like rice or quinoa[11] – but each grain chosen, and the amount of each, affects the flavor down the line.

The chemistry of yeast

Once distillers grind the grains from the mash bill and mix them with heated water, they add yeast to the mash. This process is called “pitching the yeast.” The yeast consumes sugars and produces ethyl alcohol and carbon dioxide as byproducts during the process called fermentation – that’s how the bourbon becomes alcoholic[12].

The fermented mash is now called “beer.” While similar in structure and taste to the beer you might buy in a six-pack, this product still has a way to go before it reaches its final form.

Yeast fermentation yields other byproducts besides alcohol and carbon dioxide, including flavor compounds called congeners[13]. Congeners can be esters, which produce a fruity or floral flavor, or complex alcohols, which can taste strong and aromatic.

The longer the fermentation period, the longer the yeast has to create more flavorful byproducts[14], which enhances the complexity of the spirit’s final taste. And different yeasts produce different amounts of congeners[15].

Separating the fermentation products

During distillation, distillers separate the alcohol and congeners from the fermented mash of grains, resulting in a liquid spirit. To do this, they use pot or column stills[16], which are large kettles or columns, respectively, often made at least partially of copper. These stills heat the beer and any congeners that have a boiling point of less than 350 degrees Fahrenheit (176 degrees Celsius) to form a vapor.

A row of large copper apparatuses, with a bottom like an upturned bowl and a long cylindrical column protruding from the center.
Pot stills in a distillery. FocusEye/E+ via Getty Images[17]

The type of still[18] will influence the beverages’ final flavor, because pot stills often do not separate the congeners as precisely as column stills do. Pot stills result in a spirit that often contains a more complex mixture of congeners[19].

The desired vapors that exit the still are condensed back to liquid form, and this product is called the distillate[20].

A cylindrical copper apparatus with silver holes lined up in the middle and pipes coming off it.
A column still. MattBarlow92/Wikimedia Commons[21]

Different chemical compounds have different boiling points, so distillers can separate the different chemicals by collecting the distillate at different temperatures[22]. So in the case of the pot still, as the kettle is heated, chemicals that have lower boiling points are collected first. As the kettle heats further, chemicals with higher boiling points vaporize and then are condensed and collected[23].

By the end of the distillation process with a pot still, the distillate has been divided into a few fractions[24]. One of these fractions is called the “hearts[25],” containing mostly ethanol and water, but also small amounts of congeners, which play a big role in the final flavor of the product.

The alchemy of time and wood

After distillation, the “hearts” fraction (which is clear and resembles water) is placed in a charred oak barrel for the aging process. Here, the bourbon interacts with chemicals in the barrel’s wood, and about 70% of the bourbon’s final flavor[26] is determined by this step. The bourbon gets all its amber color during the aging process.

Bourbon may rest in the barrel for several years. During the summer, when the temperature is hot, the distillate can pass through the inner charred layer of the barrel. The charred wood acts like a filter and strains out[27] some of the chemicals before the distillate seeps into the wood. These chemicals bind to the charred layer and do not release, kind of like a water filter.

A dark, dusty wooden room with a wall lined with barrels stacked on wood shelves.
Barrels of bourbon age in a rickhouse, where they take on flavors from the barrel’s wood. The_Goat_Path/iStock via Getty Images[28]

Under the charred layer of the barrel is a “red line,” a layer where the oak was toasted during the charring process of making the barrel. The toasting process breaks down starch and other polymers[29], called lignins and tannins, in the oak.

When the distillate seeps to the red-line layer, it dissolves the sugars[30] in the barrel, as well as lignin byproducts and tannins.

During the cold winter months, the distillate retreats back into the barrel, but it takes with it these sugars, tannins and lignin byproducts from the wood, which enhance the flavors. If you disassemble a barrel after it has aged bourbon, you can see a “solvent line[31],” which shows how far into the wood the distillate penetrated. The type of oak barrel can have a profound effect on the final taste, along with the barrel’s size and how charred it is.

For most distilleries, barrels are stored in large buildings called rickhouses[32]. Ethyl alcohol and water in the distillate evaporate out of the barrel, and the humidity in that part of the rickhouse plays a big role.

Lower humidity often leads to higher-proof bourbon, as more water than ethanol leaves the barrel. In addition, air enters the barrel, and oxygen from the air reacts with some of the chemicals in the bourbon, creating new flavor chemicals. These reactions tend to soften the taste[33] of the final product.

There are thousands of bourbons[34] on the market, and they can be distinguished by their unique flavors and aromas. The variety of brands reflects the many choices that distillers make on the mash bill, fermentation and distillation conditions, and aging process. No two bourbons are quite the same.

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the port ends of two smartphones, one laying on the other, with two connector cables above the top phone

Apple announced on Sept. 12, 2023, that it plans to adopt the USB-C connector[1] for all four new iPhone 15 models, helping USB-C become the connector of choice of the electronics industry, nine years after its debut. The move puts Apple in compliance with European Union law[2] requiring a single connector type for consumer devices.

USB-C[3] is a small, versatile connector for mobile and portable devices like laptops, tablets and smartphones. It transfers data at high speeds, transmits video signals and delivers power to charge devices’ batteries. USB stands for Universal Serial Bus. The C refers to the third type, following types A and B.

The USB Implementers Forum[4], a consortium of over 1,000 companies that promote and support USB technology, developed the USB-C connector to replace the older USB connectors as well as other types of ports like HDMI, DisplayPort and VGA. The aim is to create a single, universal connector for a wide range of devices.

The key features and benefits of USB-C include a reversible connector that you can insert in either orientation. It also allows some cables to have the same connector on both ends for connecting between devices and connecting devices to chargers, unlike most earlier USB and Lightning cables.

USB-C’s widespread adoption in the electronics industry is likely to lead to a universal standard that reduces the need for multiple types of cables and adapters. Also, its slim and compact shape allows manufacturers to make thinner and lighter devices.

USB-C refers to the physical connector. Connectors use a variety of data transfer protocols – sets of rules for formatting and handling data – such as the USB and Thunderbolt protocols. USB-C supports USB and Thunderbolt, which makes it suitable for connecting laptops, smartphones, tablets, monitors, docking stations and many other devices.

The latest USB protocol, version 4[5], provides a data transfer rate of up to 40 gigabits per second, depending on the rating of the cable. The latest Thunderbolt[6], also on version 4, supports up to 40 gigabits-per-second data transfer and 100 watts charging. The newly announced Thunderbolt 5[7] will support up to 80 and 120 gigabits-per-second transfer and 140 to 240 watts power transfer over a USB-C connector.

What Apple’s shift to USB-C means.

Due to the fragmented nature of technology evolution, computer users a decade ago were struggling with too many connectors: USB for data; power cables for charging; HDMI, DisplayPort or VGA for video; and Ethernet for internet. This called for an industrywide effort to convergence on an all-purpose connector.

Since its introduction in 2014, USB-C has gained widespread popularity and has already become the connector of choice for most non-Apple devices. Apple converted the iPad Pro to USB-C in 2018 and now is doing the same for the best selling Apple device, the iPhone. Some market forecasts suggest there will be close to 4 billion USB-C connector sales by 2025 and 19 billion by 2033[8].

Thanks to the industrywide adoption of USB-C, consumers soon won’t have to ask “Is this the right connector?” when they reach for a cable to charge or sync their portable devices. And if you’re an iPhone user and find yourself with a new model, you can [recycle your no-longer-needed Lightning cables] by, for example, bringing them to an Apple store.

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There are alien minds among us. Not the little green men of science fiction, but the alien minds that power the facial recognition in your smartphone, determine your creditworthiness[1] and write poetry[2] and computer code[3]. These alien minds are artificial intelligence systems, the ghost in the machine that you encounter daily.

Read more …You don't know how it works, what it's going to do or whether it'll serve your interests

When you’re sick with a fever[1], your doctor will likely tell you it’s a sign that your immune system is defending you against an infection. Fever typically results from immune cells at infected sites sending chemical signals to the brain to raise the set point of your body’s thermostat. So, you feel chills[2] when the fever starts and feel hot when the fever breaks.

Read more …How does fever help fight infections? There's more to it than even some scientists realize

Curious Kids[1] is a series for children of all ages. If you have a question you’d like an expert to answer, send it to This email address is being protected from spambots. You need JavaScript enabled to view it.[2]. Can animals give birth to twins? – Mia C., age 10 Ask any parent – welcoming a new baby to the family is exciting, but it comes with a lot of work. And when the new addition is a pair of babies – twins – parents really have their work cut out for them.For many animal species it’s the norm to have multiple babies at once. A litter of piglets can be as many as 11[3] or more!
Read more …Can animals give birth to twins?

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