MDRS Crew 122 (HI-SEAS)
Science Report #5
01/17/13
Thermal Analysis and Evaluation
By: Oleg Abramov
Today I conducted the first part of the thermal infrared survey of the upper floor of the hab. 20 thermal images were acquired between 15:00 and 16:00, to take advantage of peak temperatures in the afternoon. The common area of the hab, ceiling insulation, and my stateroom were surveyed, and all significant heat sources and sinks were imaged. Images were taken in conjunction with a laser rangefinder, and distances to objects were recorded. The second part of the survey will be conducted after 9 pm for comparison between daytime and nighttime temperatures.
Prior to temperature assessment, images were imported into ExaminIR software and emissivities of known materials were adjusted. The summary of results is as follows:
The lowest temperature recorded was 4.8 C at the ceiling hatch, and the highest temperature recorded was 47.2 C over the CPU unit of my own laptop. After an approximate adjustment for relative surface areas, the following heat sources and sinks have been identified in order of importance:
Heat sources:
1) Electronic equipment (crewmember laptops, HALp server and monitor, satellite internet modem, DVR recorder, stereo, CO/explosive gas alarm, ceiling-mounted camera)
2) Direct sunlight though hab windows
3) Refrigerator cooling coils
4) Hot water pipe for the kitchen sink
5) Breadmaker (was cooling down at the time of the survey, would be a more significant heat source during baking cycle)
6) Floor hot air vent (no air flow noted at the time of survey)
7) Stateroom hot air vent (no air flow noted at the time of survey)
Heat sinks:
1) Ceiling hatch
2) Upper-floor hab windows
3) Loft water tank
4) Minor areas of missing insulation on the ceiling
Elevated temperatures were noted inside the main pantry, reaching a maximum of 27 C in some areas. This may be due to the uninsulated hot water pipe running under the pantry, or unidentified plumbing and/or wiring directly behind it. This can be addressed by addition of insulation. It was also noted that the one of the food storage boxes for our crew was accidentally placed directly over a hot air vent.
Microbiology Studies
By: Yajaira Sierra-Sastre
Today, a Butterfield’s phosphate buffer was prepared and filtered using a manual vacuum pump (OEMTM). The pH was adjusted to 7.1 with a 1M solution of NaOH, and measured using a pocket pH tester (model: pHTestr 30) available at the MDRS lab. This pH tester was calibrated with the available buffer calibration solutions. Five food samples (two pre-prepared meals and three meals cooked by the crew using rehydrated ingredients) have been chosen for analysis. Examples of ingredients used in the preparation of these meals included: tuna, ground beef, pasta, sausage, diary products, mayonnaise, and chards and collards harvested at the Green Hab. Some of these food samples have been refrigerated up to 5 days and the chili (ground beef) sample was left at room temperature overnight before storing it in the refrigerator for 4 days.
A 1:10 dilution of food samples will be prepared and homogenized using a stomacher (Stomacher Lab 80), and subsequently inoculated on Petrifilms for the determination of aerobic bacteria, mold, yeast, and food-borne pathogens (i.e., E. coli, coliforms, S. aureus). After inoculation, samples will be incubated at 35 °C for 24-48 hrs for further colony count.
Green Hab Activities
By: Angelo Vermeulen
Today I conducted a routine maintenance work in the GreenHab watering most of the plants and seedlings. An hydroponics system was built using a cement mixing trough filled with roughly 2 layers of pebbles, large and small. A small supply of pebbles from the GreenHab was used, and additional stones and pebbles were collected outside the hab next to the road/tunnel leading to the observatory (non-sim operation). One small water pump was installed that circulates water from one corner of the trough to the other. A second pump was tested but proved to be partially dysfunctional. It makes a relatively loud noise, and spurts water instead of flowing regularly. Currently Simon Engler is looking into it to see if he can fix it. The hydroponic setup was installed on top of a seedling heat mat which was placed on a panel of insulation foam. This assured a constant elevated temperature of the water. About 40 rooting water cress cuttings were placed in the pebbles. All plants inside the GreenHab were generally in good condition, except for the herbs. One cilantro plant and one basil plant had to be thrown out because they had died. . The dill, thyme, parsley and mint that were put under a protective plastic cover have not recovered and it’s unclear whether they will survive. The AcuRite wireless thermometer sensor was installed inside the GreenHab. We can now monitor temperatures from inside the hab. At 8pm the temperature in the GreenHab was 47 °F.