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This timelapse was published by ESA astronaut Sophie Adenot on her social media with the following caption:<\/p>\n
[EN] Another experiment, and another timelapse! This time, I\u2019m working with the Fluid Science Laboratory (FSL), one of the science facilities inside ESA\u2019s Columbus module.<\/p>\n
The experiment is called PASTA-3 and investigates the formation and evolution of emulsions over time when there is no gravity to interfere. Emulsions are mixtures of two or more liquids that do not usually mix, such as oil and water.<\/p>\n
During this session, I installed 3 experiment containers with new samples inside the FSL. Each PASTA sample has a different concentration of surfactant (an agent that helps liquids mix) and Xanthan Gum in addition to a water and oil mixture.<\/p>\n
\nThis experiment helps scientists better understand and model the fundamental physics of emulsions. That knowledge has numerous applications on Earth, including:
improving food quality and shelf life (milk, dough, mayonnaise, candy\u2026), enhancing the stability and effectiveness of medicines (including vaccines) and cosmetics, optimising processes in industrial and advanced manufacturing sectors (oil, chemicals \u2026).<\/p>\n
PASTA-3 is one of the 36 European experiments I get to work on during my mission! Go science!<\/p>\n
(PASTA is short for PArticle STAbilised emulsions experiment.)<\/p>\n
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[FR] Nouvelle exp\u00e9rience, et nouveau timelapse\u202f! Cette fois-ci, cela se passe dans le Fluid Science Laboratory (FSL), l\u2019une des installations scientifiques situ\u00e9es \u00e0 l\u2019int\u00e9rieur du module Columbus de l\u2019ESA.<\/p>\n
L\u2019exp\u00e9rience s\u2019appelle PASTA 3 : elle \u00e9tudie la formation et l\u2019\u00e9volution des \u00e9mulsions au fil du temps en l\u2019absence de gravit\u00e9. Une \u00e9mulsion, c\u2019est un m\u00e9lange de deux ou plusieurs liquides qui ne se m\u00e9langent pas facilement, comme l\u2019huile et l\u2019eau.<\/p>\n
Lors de cette session, j\u2019ai install\u00e9 trois lots de nouveaux \u00e9chantillons dans le FSL. Chaque \u00e9chantillon PASTA pr\u00e9sente une concentration diff\u00e9rente de tensioactif (un agent qui aide les liquides \u00e0 se m\u00e9langer) et de gomme xanthane, en plus d\u2019un m\u00e9lange d\u2019eau et d\u2019huile.<\/p>\n
\nCette exp\u00e9rience aide les scientifiques \u00e0 mieux comprendre et mod\u00e9liser la physique fondamentale des \u00e9mulsions avec \u00e0 la cl\u00e9 de nombreuses applications sur Terre, comme par exemple:
l\u2019am\u00e9lioration de la qualit\u00e9 des aliments et de leur dur\u00e9e de conservation (lait, p\u00e2te, mayonnaise, confiseries\u2026), le renforcement de la stabilit\u00e9 et de l\u2019efficacit\u00e9 des m\u00e9dicaments (y compris les vaccins) et des cosm\u00e9tiques, l\u2019optimisation des proc\u00e9d\u00e9s industriels et de fabrication avanc\u00e9e (p\u00e9trole, chimie\u2026).<\/p>\n
PASTA 3 est l\u2019une des 36 exp\u00e9riences europ\u00e9ennes sur lesquelles j\u2019ai la chance de travailler durant ma mission\u202f! Vive la science\u202f!<\/p>\n
(PASTA est l\u2019abr\u00e9viation de PArticle STAbilised emulsions experiment.)<\/p>\n<\/p><\/div>\n
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