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Coffee quality is believed to degrade quickly after brewing, and retail establishments discard unsold brewed coffee after a specified holding time period, sometimes as short as 30 minutes. We used trained sensory panels to evaluate the flavor profiles of light, medium, and dark roast coffees held in three different carafe types (glass on hot plate, thermal jacket, and vacuum-insulated) for times ranging from 15 minutes to 3 hours. Furthermore, a panel of 93 coffee industry professionals performed a blind evaluation of fresh (30 min) versus held (180 min) coffee for overall liking and attribute level adequacy.Sourness increased over time, consistent with acidity increases over time (i.e., higher titratable acidity, lower pH), but only for the light and medium roasts. Dark roasted coffee became significantly more acidic over three hours post-brew but was not perceived as more sour over time by the sensory panel. Variations were observed between the thermal jacket and vacuum carafes for the light and dark roast, but few differences were observed with storage type in the medium roast. Surprisingly, the panel of coffee industry professionals showed no preference for fresh over held.More sensory attributes decreased than increased over time, suggesting that the primary concern with loss of quality during coffee holding may be the loss of volatile aroma compounds. Hedonic ratings suggest that even if the changes over time are noticeable, they may not negatively impact overall liking. This article is protected by copyright. All rights reserved.

Wearing masks and face coverings helps reduce transmission of respiratory diseases. Much prior research on mask filtration efficiency has focused on fabric type, with less consideration given to mask design and shape. Here, we present evidence that increasing the mouth-mask separation distance engenders an increase in the mask-fabric filtration efficiency toward expiratory aerosols emitted via vocalization, which we attribute to a decrease in the expiratory jet velocity and expansion of the breath-mask contact area. We further assess the performance of a new reusable cloth facemask design, originally made for, but not exclusive to, professional singers and having a large mouth-mask separation distance. With proper fitting, these masks achieve overall filtering efficiencies of >93% for both exhaled expiratory aerosols >0.5 microns in diameter from singing and speaking and for inhaled ambient aerosols, better than surgical masks and approaching N95 respirators. Air exchange between the mask deadspace and the ambient environment limits the extent of CO2 buildup and in inhaled air and maintains O2 levels near ambient. The mask design also provides for less inhibited mouth and jaw movement and lower relative humidity, suggesting it may provide a more palatable, high-efficiency alternative to medical-grade masks for the public. Copyright © 2021 American Association for Aerosol Research

When applying an oscillatory electric potential to an electrolyte solution, it is commonly assumed that the choice of which electrode is grounded or powered does not matter because the time-average of the electric potential is zero. Recent theoretical, numerical, and experimental work, however, has established that certain types of multimodal oscillatory potentials that are "non-antiperodic" can induce a net steady field toward either the grounded or powered electrode [Hashemi et al., Phys. Rev. E 105, 065001 (2022)]. Here, we elaborate on the nature of these steady fields through numerical and theoretical analyses of the asymmetric rectified electric field (AREF) that occurs in electrolytes where the cations and anions have different mobilities. We demonstrate that AREFs induced by a non-antiperiodic electric potential, e.g., by a two-mode waveform with modes at 2 and 3 Hz, invariably yields a steady field that is spatially dissymmetric between two parallel electrodes, such that swapping which electrode is powered changes the direction of the field. Additionally, using a perturbation expansion, we demonstrate that the dissymmetric AREF occurs due to odd nonlinear orders of the applied potential. We further generalize the theory by demonstrating that the dissymmetric field occurs for all classes of zero-time-average (no dc bias) periodic potentials, including triangular and rectangular pulses, and we discuss how these steady fields can tremendously change the interpretation, design, and applications of electrochemical and electrokinetic systems.

Acidity is a highly prized attribute in coffee, but there is little understanding of the brewing conditions under which acidity contributes favorable sensory attributes versus unfavorable sourness....

Brewing is the final and key step in the production of the coffee beverage. Extraction related metrics such as the total dissolved solids (TDS), percentage extraction yield (PE) of solutes, and brew temperature (BT) are widely believed to govern the flavor and corresponding consumer acceptance of the resulting brew, as summarized in the industry standard "Coffee Brewing Control Chart." In this study, we investigated how the three factors of TDS, PE, and BT affected consumer acceptance of a medium roast, single-origin coffee and whether consumer preference segmentation would be observed based on these variables. A cohort of 118 mostly college-age, self-reported consumers of black coffee tasted coffees that varied in BT, TDS, and PE. For each coffee, consumers rated overall acceptance on the 9-point hedonic scale; the adequacy of serving temperature, flavor intensity, acidity, and mouthfeel using 5-point just-about-right (JAR) scales; and described the flavor using a check-all-that-apply list of 17 attributes. Cluster analysis revealed two consumer segments whose preferences varied most strongly with TDS. Response surface methodology relating liking to TDS and PE produced dome- and saddle-shaped surfaces for the two segments, respectively. External preference mapping and penalty analysis indicated that overall flavor intensity as well as acidity heavily influenced the preferences of the two clusters. The Coffee Brewing Control Chart's "ideal" coffee should therefore be reconsidered to reflect consumer preference segmentation. PRACTICAL APPLICATION: This research informs the way coffee brewers manipulate brew strength and extraction of drip brew coffee for optimal consumer acceptance; and justifies a reform of the standard "Coffee Brewing Control Chart" in its representation of an "ideal" coffee as we uncovered two consumer preference segments with different positive and negative sensory drivers of liking.

Influenza viruses are presumed, but not conclusively known, to spread among humans by several possible routes. We provide evidence of a mode of transmission seldom considered for influenza: airborne virus transport on microscopic particles called “aerosolized fomites.” In the guinea pig model of influenza virus transmission, we show that the airborne particulates produced by infected animals are mainly non-respiratory in origin. Surprisingly, we find that an uninfected, virus-immune guinea pig whose body is contaminated with influenza virus can transmit the virus through the air to a susceptible partner in a separate cage. We further demonstrate that aerosolized fomites can be generated from inanimate objects, such as by manually rubbing a paper tissue contaminated with influenza virus. Our data suggest that aerosolized fomites may contribute to influenza virus transmission in animal models of human influenza, if not among humans themselves, with important but understudied implications for public health., Influenza viruses are believed to transmit through the air as respiratory droplets or aerosols. In the guinea pig model, Asadi et al. show that influenza virus can also be transmitted as aerosolized fomites, which are microscopic dust particles stirred up from a virus-contaminated environment.

As of late March 2020, the global COVID-19 pandemic caused by the SARS-CoV-2 virus has battered the world. More than 40,000 people have died with over 800,000 people confirmed infected; financial m...

BACKGROUND The composition of drip brew coffee versus brewing time has been chemically characterized in previous studies, and it is known that the total dissolved solids (TDS) systematically decreases with each fraction during the brew. Little information exists regarding the corresponding sensory attributes versus time, however, and it is unclear how TDS correlates with flavor profile. RESULTS Standard drip brews were fractionated into distinct samples by switching in an empty carafe every 30 s during the brew. Using a trained sensory descriptive panel, we found that most taste and flavor attributes decreased with brew time; for example, the earlier fractions were systematically more bitter and more sour than later fractions. Surprisingly, however, several flavor and taste attributes increased in time; for example, later fractions were systematically sweeter and more floral than earlier fractions. Since later fractions had lower TDS, these results indicate that perceived sweetness in drip brew coffee is negatively correlated with TDS. Mass spectrometry measurements of the monosaccharide content in the brews showed that none of the fractions had perceptible concentrations of any monosaccharide. CONCLUSION The results of the sensory analysis and the monosaccharide analysis suggest that perceptible sweetness in coffee is a consequence of masking effects and/or the presence of sweet-associated aromas and flavors. The results further suggest that unique flavor profiles could be obtained from the same coffee grounds by judicious combinations of specific fractions. © 2020 Society of Chemical Industry.

Beverage color significantly affects perceived sensory quality and consumer preference. Although the color of coffee beans is well known to vary strongly with roast level, little work has examined how roast level and brewing conditions affect the color of the final beverage. Here, we report that the color of full immersion brewed coffee is significantly affected by both roast level and brewing temperature. Coffees from three different origins were each roasted to three different levels (light, medium, and dark) and then brewed at three different temperatures (4, 22, and 92°C). Each sample was brewed toward full extraction and then diluted to precisely 2% total dissolved solids so that differences in concentration would not confound color measurements. Absorbance spectra (UV-vis) and color tristimulus values (L*a*b*) were then collected and analyzed. We find that roast level had the strongest impact on brew color, and that brew temperature had a significant impact on color for light and medium roasts, with less impact on dark roasts. Qualitatively, the cold brewed coffees tended to be redder, while the hot brewed coffees were blacker. The results suggest that there is an opportunity to manipulate and brand brewed coffee color through judicious choices of roast level and brewing temperature. PRACTICAL APPLICATION: Color serves as an indicator of coffee quality and potentially could affect perceived sensory characteristics. Our results suggest that appropriate control of roast level and brew temperature could yield desired colors for novel coffee products.

Coffee contains a variety of organic acids (OAs) and chlorogenic acids (CGAs) that contribute to overall sensory properties. Large variations in preparation and measurement methodology across the literature complicate interpretation of general trends. Here, we perform a systematic review and meta-analysis of the published literature to elucidate the concentrations of OAs and CGAs in both Coffea arabica (arabica) and Coffea canephora (robusta), for both green coffee and roasted coffee at multiple roast levels. A total of 129 publications were found to report acid concentration measurements, yielding 8,634 distinct data points. Analysis of the full data set reveals several trends. First, roasted robusta has considerably more acidic compounds than arabica with 2 to 5 times as much total OAs, and much larger amounts of formic and acetic acid. As for CGAs, in both arabica and robusta 5-CQA is the major component, and progressive roasting decreases the concentration of all CGAs. The total amount of CGA present was more dependent on roast level than the type of coffee (arabica vs. robusta). Overall, this meta-analysis suggests that the increases in certain OAs with roast level might play more of a role in the sensory profile of dark roast coffees than previously suspected.

It is well established that application of an oscillatory excitation with zero time-average but temporal asymmetry can yield net drift. To date this temporal symmetry breaking and net drift has been explored primarily in the context of point particles, nonlinear optics, and quantum systems. Here, we present two new experimental systems where the impact of temporally asymmetric force excitations can be readily observed with mechanical motion of macroscopic objects: (1) solid centimeter-scale objects placed on a uniform flat surface made to vibrate laterally, and (2) charged colloidal particles in water placed between parallel electrodes with an applied oscillatory electric potential. In both cases, net motion is observed both experimentally and numerically with nonantiperiodic, two-mode, sinusoids where the frequency modes are the ratio of odd and even numbers (e.g., 2 Hz and 3 Hz). The observed direction of motion is always the same for the same applied waveform, and is readily reversed by changing the sign of the applied waveform, for example, by swapping which electrode is powered and grounded. We extend these results to other nonlinear mechanical systems, and we discuss the implications for facile control of object motion using tunable periodic driving forces., Published

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.

Micron-scale colloidal particles suspended in electrolyte solutions have been shown to exhibit a distinct bifurcation in their average height above the electrode in response to oscillatory electric fields. Recent work by Hashemi Amrei et al. ( Phys. Rev. Lett., 2018, 121, 185504) revealed that a steady, long-range asymmetric rectified electric field (AREF) is formed when an oscillatory potential is applied to an electrolyte with unequal ionic mobilities. In this work, we use confocal microscopy to test the hypothesis that a force balance between gravity and an AREF-induced electrophoretic force is responsible for the particle height bifurcation observed in some electrolytes. We demonstrate that at sufficiently low frequencies, particles suspended in electrolytes with large ionic mobility mismatches exhibit extreme levitation away from the electrode surface (up to 50 particle diameters). This levitation height scales approximately as the inverse square root of the frequency for both NaOH and KOH solutions. Moreover, larger particles levitate smaller distances, while the magnitude of the applied field has little effect above a threshold voltage. A force balance between the AREF-induced electrophoresis and gravity reveals saddle node bifurcations in the levitation height with respect to the frequency, voltage, and particle size, yielding stable fixed points above the electrode that accord with the experimental observations. These results point toward a low-energy, non-fouling method for concentrating colloids at specific locations far from the electrodes.

Wearing surgical masks or other similar face coverings can reduce the emission of expiratory particles produced via breathing, talking, coughing, or sneezing. Although it is well established that some fraction of the expiratory airflow leaks around the edges of the mask, it is unclear how these leakage airflows affect the overall efficiency with which masks block emission of expiratory aerosol particles. Here, we show experimentally that the aerosol particle concentrations in the leakage airflows around a surgical mask are reduced compared to no mask wearing, with the magnitude of reduction dependent on the direction of escape (out the top, the sides, or the bottom). Because the actual leakage flowrate in each direction is difficult to measure, we use a Monte Carlo approach to estimate flow-corrected particle emission rates for particles having diameters in the range 0.5–20 μm. in all orientations. From these, we derive a flow-weighted overall number-based particle removal efficiency for the mask. The overall mask efficiency, accounting both for air that passes through the mask and for leakage flows, is reduced compared to the through-mask filtration efficiency, from 93 to 70% for talking, but from only 94–90% for coughing. These results demonstrate that leakage flows due to imperfect sealing do decrease mask efficiencies for reducing emission of expiratory particles, but even with such leakage surgical masks provide substantial control.

The sensory qualities of brewed coffee are known to be strongly correlated with the total dissolved solids (TDS) and extraction yield (E) of the brew. Here, we derive a predictive model for the TDS and E of full immersion brewed coffee using a pseudo-equilibrium desorption approach. Assuming a single, species-averaged equilibrium constant $$K$$ K yields theoretical predictions indicating that the TDS is approximately inversely proportional to the water/coffee mass brew ratio, while E is independent of the brew ratio. Our experimental results strongly accord with both theoretical predictions, and indicate that E is approximately 21% over a wide range of brew ratios. An analysis of the standard oven-drying method for measuring E indicates that it yields significant underestimates of the true value at equilibrium, due to retained brew within the spent moist grounds. We further demonstrate that $$K$$ K is insensitive to grind size, roast level, and brew temperature over the range 80–99 °C. Taken together, our results indicate that full immersion brewing offers precise control over the TDS at equilibrium but little control over E, and that practitioners should pay careful attention to their brew ratio as the most important parameter for full-immersion brewing.

An experimental study of a solid ball impacting heated granular beds is presented. The result shows that temperature plays a greater role in granular splashing than previously suspected. These observations are interpreted in terms of two physical effects: the influence of the gas viscosity on the ejecta drag force and an enhanced static strength within the bed caused by thermal expansion of the granules.

The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certification. There is little empirical evidence in terms of rigorous sensory descriptive analysis or consumer preference testing, however, to support any particular range of brew temperatures. In this study, we drip-brewed coffee to specific brew strengths, as measured by total dissolved solids (TDS), and extraction yields, as measured by percent extraction (PE), spanning the range of the classic Coffee Brewing Control Chart. Three separate brew temperatures of 87 °C, 90 °C, or 93 °C were tested, adjusting the grind size and overall brew time as necessary to achieve the target TDS and PE. Although the TDS and PE both significantly affected the sensory profile of the coffee, surprisingly the brew temperature had no appreciable impact. We conclude that brew temperature should be considered as only one of several parameters that affect the extraction dynamics, and that ultimately the sensory profile is governed by differences in TDS and PE rather than the brew temperature, at least over the range of temperatures tested.

The COVID-19 pandemic triggered a surge in demand for facemasks to protect against disease transmission. In response to shortages, many public health authorities have recommended homemade masks as acceptable alternatives to surgical masks and N95 respirators. Although mask wearing is intended, in part, to protect others from exhaled, virus-containing particles, few studies have examined particle emission by mask-wearers into the surrounding air. Here, we measured outward emissions of micron-scale aerosol particles by healthy humans performing various expiratory activities while wearing different types of medical-grade or homemade masks. Both surgical masks and unvented KN95 respirators, even without fit-testing, reduce the outward particle emission rates by 90% and 74% on average during speaking and coughing, respectively, compared to wearing no mask, corroborating their effectiveness at reducing outward emission. These masks similarly decreased the outward particle emission of a coughing superemitter, who for unclear reasons emitted up to two orders of magnitude more expiratory particles via coughing than average. In contrast, shedding of non-expiratory micron-scale particulates from friable cellulosic fibers in homemade cotton-fabric masks confounded explicit determination of their efficacy at reducing expiratory particle emission. Audio analysis of the speech and coughing intensity confirmed that people speak more loudly, but do not cough more loudly, when wearing a mask. Further work is needed to establish the efficacy of cloth masks at blocking expiratory particles for speech and coughing at varied intensity and to assess whether virus-contaminated fabrics can generate aerosolized fomites, but the results strongly corroborate the efficacy of medical-grade masks and highlight the importance of regular washing of homemade masks.

Electronic displays are nearly ubiquitous in modern society. With the drive to lower power consumption, reflective displays based on reversible electrophoretic deposition of nanoparticles have emerged as a candidate next generation display technology. Understanding the origins of color in these displays is challenging because the color is determined by the transient arrangement of particles in the electric field. In this article, a new technique, based on small angle x-ray scattering, is developed to simultaneously interrogate nanoparticle arrangement and measure color while the display is in operation. Furthermore, a particle-based numerical model of electrophoretic deposition is demonstrated to quantitatively predict transient interparticle distances during operation.

We derive a perturbation solution to the one-dimensional Poisson-Nernst-Planck (PNP) equations between parallel electrodes under oscillatory polarization for arbitrary ionic mobilities and valences. Treating the applied potential as the perturbation parameter, we show that the second-order solution yields a nonzero time-average electric field at large distances from the electrodes, corroborating the recent discovery of Asymmetric Rectified Electric Fields (AREFs) via numerical solution to the full nonlinear PNP equations [Hashemi Amrei et al., Phys. Rev. Lett., 2018, 121, 185504]. Importantly, the first-order solution is analytic, while the second-order AREF is semi-analytic and obtained by numerically solving a single linear ordinary differential equation, obviating the need for full numerical solutions to the PNP equations. We demonstrate that at sufficiently high frequencies and electrode spacings the semi-analytical AREF accurately captures both the complicated shape and the magnitude of the AREF, even at large applied potentials.

Many industrial processes generate “oily wastewaters”, characterized by low volume fractions of micrometer-scale, oil-in-water droplets that are difficult to separate by mechanical or chemical means. High dc voltages are traditionally applied for the electrical demulsification of water-in-oil emulsions. In this work, we demonstrate that oil-in-NaOH contaminated wastewater emulsions respond to low-voltage, low-frequency oscillatory fields by aggregating near the electrodes. Optical microscopy shows that droplets initially separate upon the application of an ∼10 Hz oscillatory field but slowly form aggregates over longer time scales of several minutes. The rate of aggregation varies nonmonotonically with the applied field strength, exhibiting a peak near 3 Vpp and decreasing at higher strengths. Finally, we demonstrate that a combination of low-frequency fields with a small dc offset induces coalescence to break the emulsion. These results point toward a low-energy, nonchemical method for recovering oils fr...

Aqueous droplets acquire charge when they contact electrodes in high voltage electric fields, but the exact mechanism of charge transfer is not understood. Recent work by Elton et al. revealed that electrodes are physically pitted during charge transfer with aqueous droplets. The pits are believed to result when a dielectric breakdown arc occurs as a droplet approaches the electrode and the associated high current density transiently locally melts the electrode, leaving distinct crater-like deformations on the electrode surface. Here we show that the droplet conductivity strongly modulates the pitting morphology but has little effect on the amount of charge transferred. Electron and atomic force microscopy shows that deionized water droplets yield no observable deformations, but as the salt concentration in the droplet increases above 10–3 M, the deformations become increasingly large. The observed intensity of the flash of light released during the dielectric breakdown arc also increases with droplet con...

Bloodstain pattern analysis (BPA) provides significant evidentiary value in crime scene interpretation and reconstruction. In this work, we develop a quantitative methodology using digital image analysis techniques to differentiate impact bloodstain patterns. The bloodstain patterns were digitally imaged and analyzed using image analysis algorithms. Our analysis of 72 unique bloodstain patterns, comprising more than 490,000 individual droplet stains, indicates that the mean drop size in a gunshot spatter pattern is at most 30% smaller than the mean drop stain size in blunt instrument patterns. In contrast, we demonstrate that the spatial distribution of the droplet stains-their density as a function of position in the pattern-significantly differs between gunshot and blunt instrument patterns, with densities as much as 400% larger for gunshot impacts. Thus, quantitative metrics involving the spatial distribution of droplet stains within a bloodstain pattern can be useful for objective differentiation between blunt instrument and gunshot bloodstain patterns.

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.

Extant theories for induced-charge electrokinetics (ICEK) sometimes fail to predict even the correct direction of flow. By combining the recently discovered phenomenon of asymmetric rectified electric fields with a generalized form of ICEK, this long-standing dilemma is explained.

Recent computational and experimental work has established the existence of asymmetric rectified electric fields (AREFs), a type of steady electric field that occurs in liquids in response to an applied oscillatory potential, provided the ions present have different mobilities [Hashemi Amrei et al., Phys. Rev. Lett. 121, 185504 (2018)PRLTAO0031-900710.1103/PhysRevLett.121.185504]. Here we use scaling analyses and numerical calculations to elaborate the nature of one-dimensional AREFs between parallel electrodes. The AREF magnitude is shown to increase quadratically with applied potential at low potentials, increase nonlinearly at intermediate potentials, then increase with a constant rate slower than quadratically at sufficiently high potentials, with no impact at any potential on the spatial structure of the AREF. In contrast, the AREF peak location increases linearly with a frequency-dependent diffusive length scale for all conditions tested, with corresponding decreases in both the magnitude and number of sign changes in the directionality of AREF. Furthermore, both the magnitude and spatial structure of the AREF depend sensitively on the ionic mobilities, valencies, and concentrations, with a potential-dependent peak AREF magnitude occurring at an ionic mobility ratio of D_{-}/D_{+}⪅5. The results are summarized with approximate scaling expressions that will facilitate interpretation of the steady component for oscillatory fields in liquid systems.

Mechanistic hypotheses about airborne infectious disease transmission have traditionally emphasized the role of coughing and sneezing, which are dramatic expiratory events that yield both easily visible droplets and large quantities of particles too small to see by eye. Nonetheless, it has long been known that normal speech also yields large quantities of particles that are too small to see by eye, but are large enough to carry a variety of communicable respiratory pathogens. Here we show that the rate of particle emission during normal human speech is positively correlated with the loudness (amplitude) of vocalization, ranging from approximately 1 to 50 particles per second (0.06 to 3 particles per cm3) for low to high amplitudes, regardless of the language spoken (English, Spanish, Mandarin, or Arabic). Furthermore, a small fraction of individuals behaves as “speech superemitters,” consistently releasing an order of magnitude more particles than their peers. Our data demonstrate that the phenomenon of speech superemission cannot be fully explained either by the phonic structures or the amplitude of the speech. These results suggest that other unknown physiological factors, varying dramatically among individuals, could affect the probability of respiratory infectious disease transmission, and also help explain the existence of superspreaders who are disproportionately responsible for outbreaks of airborne infectious disease.

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.

Although coffee is one of the most valuable and widely traded agricultural commodity in the world (US$83 billion in 2017 revenue), little information exists in the scientific literature regarding coffee bean postharvest processing. In particular, sustainability analyses require information on the coffee bean mass and property changes during processing, from harvest to final consumption. In this study, a detailed analysis of the washed or wet-processed method for coffee postharvest processing is provided. Mass flow data were collected through site visits, surveys, laboratory measurements, and interviews with coffee wet and dry mill operators in several countries throughout Central America and Mexico, as well as roasters and cafes in the United States, to establish representative mass flow rates and process flow diagrams from harvest to cup. Results indicate that 100 kg of harvested coffee cherries will on average yield 2.6 kg of mass consumed by humans as exported coffee, equivalent to approximately 839 metric cups (250 ml) of drip brew coffee or 897 metric shots (30 ml) of espresso. The remaining 97.4 kg provide opportunities for development of alternative products, and other economic uses. Importantly, the data suggests that more mass is lost during depulping in practice than previously indicated by laboratory measurements. This study provides a foundation for further investigations in the fields of equipment improvement, byproduct utilization, and environmental and economic sustainability of the coffee processing and distribution chain.

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.

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.

Objective Wan et al (Proc Natl Acad Sci USA, 105, 2008, 16432) demonstrated that RBCs rapidly and transiently release a spike of 300% more ATP shortly downstream from a short microfluidic constriction where the cells experience a sudden increase in shear stress. More recent work by Cinar et al (Proc Natl Acad Sci USA, 112, 2015, 11783), however, yielded no evidence for a similar spike in ATP release downstream of the constriction. Our aim was to determine whether a transient spike in mechanotransduction is the typical response of RBCs to the sudden onset of increased shear. Methods We investigate ATP release downstream of a microfluidic constriction for 15 participants using a luciferase‐based photoluminescent assay. Results While we observe mechanotransductive ATP release from blood drawn from all donors, we find evidence of a spike in ATP concentration after the microfluidic constriction for only 2 of 15 participants. No clear trends in ATP release are found with respect to the magnitude of the applied shear stress, or to the gender, age, or physical activity (Baecke) index of the donor. Conclusions In aggregate, all data acquired to date suggest that a spike in mechanotransductive ATP due to a suddenly applied increase in shear stress occurs in blood drawn from only 14% of the population.

Micrometer-scale particles suspended in NaCl solutions aggregate laterally near the electrode upon application of a low-frequency (∼100 Hz) field, but the same particles suspended in NaOH solutions are instead observed to separate laterally. The underlying mechanism for the electrolyte dependence remains obscure. Recent work by Woehl et al. (PRX, 2015) revealed that, contrary to previous reports, particles suspended in NaOH solutions indeed aggregate under some conditions while simultaneously exhibiting a distinct bifurcation in average height above the electrode. Here we elaborate on this observation by demonstrating the existence of a critical frequency (∼25 Hz) below which particles in NaOH aggregate laterally and above which they separate. The results indicate that the current demarcation of electrolytes as either aggregating or separating is misleading and that the key role of the electrolyte instead is to set the magnitude of a critical frequency at which particles transition between the two behaviors.

In crime scene reconstruction, it is often necessary to differentiate "contact transfer" and "spatter" bloodstain patterns found on clothing. Current methodologies, however, are qualitative and prone to context bias. In this work, we demonstrate that microscopic inspection of the stain orientations provides a quantitative differentiation of bloodstains resulting from spatter versus contact transfer. Specifically, common knitted fabrics are comprised of parallel rows of left loop legs , in an upward diagonal orientation (/), and right loop legs in a downward diagonal orientation (\). Our microscopic examination of more than 65,000 individual stained loop legs shows that spatter stains are approximately evenly distributed between left and right loop legs, but contact transfer stains are unevenly distributed: depending on the type of surface contacted, as many as 82% of the stains were preferentially located on the left loop legs . We further show that in these fabrics the left loop legs protrude further out than the right loop legs by approximately 50μm, indicating that the observation of left loop legs preferentially stained over right loop legs is associated with the topography of the fabric. These findings suggest that microscopic quantification of the relative loop leg stain distributions could provide an objective means of differentiating contact transfer versus spatter patterns in crime scene reconstruction.