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On Earth, a double shot mocha latte with soymilk, low-fat whip and a caramel drizzle is just about as complicated as a cup of coffee gets. Aboard the International Space Station, however, even just a simple cup of black coffee presents obstacles for crew members.
Understanding how fluids behave in microgravity is crucial to bringing the joys of the coffee bean to the orbiting laboratory. Astronaut Don Pettit crafted a DIY space cup using a folded piece of overhead transparency film. Surface tension keeps the scalding liquid inside the cup, and the shape wicks the liquid up the sides of the device into the drinker’s mouth.
The Capillary Beverage investigation explored the process of drinking from specially designed containers that use fluid dynamics to mimic the effect of gravity. While fun, this study could provide information useful to engineers who design fuel tanks for commercial satellites!
The capillary beverage cup allows astronauts to drink much like they would on Earth. Rather than drinking from a shiny bag and straw, the cup allows the crew member to enjoy the aroma of the beverage they’re consuming.
On Earth, liquid is held in the cup by gravity. In microgravity, surface tension keeps the liquid stable in the container.
The ISSpresso machine brought the comforts of freshly-brewed coffees and teas to the space station. European astronaut Samantha Cristoforetti enjoyed the first cup of espresso brewed using the ISSpresso machine during Expedition 43.
Now, during Expedition 53, European astronaut Paolo Nespoli enjoys the same comforts.
Astronaut Kjell Lindgren celebrated National Coffee Day during Expedition 45 by brewing the first cup of hand brewed coffee in space.
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Running trials with the new humidity on my fluid rig showed the fruits of my labor finally ripened. This week I ran three trials to collect data determining if a small business designed Humidity Sensor makes accurate measurements. NASA collaborates with small businesses to solve problems related to upcoming missions. The small business designed this Humidity Sensor so it could measure the humidity on Mars without corroding due to the planet’s chemistry.
Using sensors that NASA is familiar with I ran trial cases to get three different data points and compared those measurements to the new sensor. I created a low humidity environment with a desiccant (drier), created a moderate humidity with ambient air and a high humidity environment with a water bubbler. Using a National Instruments cDAQ (compact data acquisition) I collected data from a thermocouple, pressure gauge and a Vaisala humidity sensor that measures dew point (the temperature at which air can no longer “hold” all of the water vapor which is mixed with it) and mixing ratio (mass of water vapor over the mass of dry air). The new humidity sensor simply gives me the parts per million (ppm) of water using it’s ultrasensitive laser absorption spectroscopy. My other sensors don’t give me a ppm value so I have to calculate it using equations from my mentors “Fundamentals of Engineering Thermodynamics” book.
Building this trial rig was a unique experience because it required knowledge in electronics to interpret the signals sent by the sensors, computer science to write the data acquisition program and VNC (Virtual Network Computing) and chemical engineering to interpret data reported and use correct thermodynamics principles and equations. Next week will be looking at the data and get tangible values about how accurate the new Humidity Sensor is.
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