J\u00eddlo pro vesm\u00edr se vyvinulo. No, tak n\u011bjak. \u00c9ra vyma\u010dk\u00e1v\u00e1n\u00ed masov\u00e9 pa\u0161tiky z trubi\u010dek je minulost\u00ed. Ale rozmanitost? Je to st\u00e1le m\u00fdtus. S mis\u00ed Artemis II, kter\u00e1 n\u00e1s zavede do del\u0161\u00edch obdob\u00ed nulov\u00e9 gravitace, pot\u0159ebujeme nov\u00e9 mo\u017enosti potravin s dlouhou trvanlivost\u00ed. Ne pro z\u00e1bavu. Na p\u0159e\u017eit\u00ed. <\/p>\n
T\u00fdm v\u00fdzkumn\u00edk\u016f publikuj\u00edc\u00ed \u010dl\u00e1nek v ACS Food Science & Technology<\/em> nab\u00edz\u00ed \u0159e\u0161en\u00ed. Vizu\u00e1ln\u011b p\u0159ipom\u00edn\u00e1 oby\u010dejnou plechovku sody. Ale uvnit\u0159 je skute\u010dn\u00e1 v\u011bda. <\/p>\n Tento n\u00e1poj vyu\u017e\u00edv\u00e1 nanoemulze k vytvo\u0159en\u00ed p\u0159izp\u016fsobiteln\u00e9ho obohacen\u00e9ho n\u00e1poje. <\/p>\n<\/blockquote>\n Vy si vyberete chu\u0165. Sami si zvol\u00edte stupe\u0148 sladkosti. A pak si d\u00e1\u0161 dou\u0161ek. <\/p>\n Pro\u010d je to nutn\u00e9? Proto\u017ee astronauti se snadno nud\u00ed. Nuda vede ke \u0161patn\u00e9 v\u00fd\u017eiv\u011b. Tento stav se n\u011bkdy naz\u00fdv\u00e1 vesm\u00edrn\u00e1 anorexie: kv\u016fli monot\u00f3nnosti stravy astronauti nedosahuj\u00ed sv\u00fdch c\u00edl\u016f v p\u0159\u00edjmu kalori\u00ed. Bez dostate\u010dn\u00e9 v\u00fd\u017eivy t\u011blo trp\u00ed. Svaly atrofuj\u00ed. \u00da\u010dinky z\u00e1\u0159en\u00ed se st\u00e1vaj\u00ed ni\u010div\u011bj\u0161\u00edmi. Kombinace je nebezpe\u010dn\u00e1. <\/p>\n Sou\u010dasn\u00fdm protiopat\u0159en\u00edm je cvi\u010den\u00ed. Hodn\u011b cvi\u010den\u00ed. S vysokou z\u00e1t\u011b\u017e\u00ed. To ale v\u0161echny \u0161kody nezastav\u00ed. Chemik polo\u017eil jednoduchou ot\u00e1zku: pro\u010d neskr\u00fdt \u201el\u00e9k\u201c v n\u00e1poji? <\/p>\n C\u00edlem byly omega-3 mastn\u00e9 kyseliny. Obvykle chyb\u00ed ve vesm\u00edrn\u00e9 strav\u011b, a\u010dkoli pom\u00e1haj\u00ed chr\u00e1nit t\u011blo p\u0159ed z\u00e1\u0159en\u00edm a stimuluj\u00ed tvorbu kost\u00ed. Dv\u011b mouchy v jednom z\u00e1b\u011bru. <\/p>\n Sm\u00edchat olejovou sm\u011bs \u017eivin s vodn\u00fdmi roztoky cukru nen\u00ed snadn\u00fd \u00fakol. Emulze byly vy\u017eadov\u00e1ny. Stabiln\u00ed. T\u00fdm prov\u00e1d\u011bl experimenty. Spousta prom\u011bnn\u00fdch. Cukry, tuky, kyseliny. <\/p>\n Nakonec se rozhodli pro \u0161est recept\u016f: Ka\u017ed\u00e1 sklenice o objemu 11 unc\u00ed (asi 330 ml) obsahuje a\u017e 30 % va\u0161\u00ed denn\u00ed hodnoty omega-3. Zn\u00ed to efektn\u011b. <\/p>\n Ale je tu probl\u00e9m. <\/p>\n Von\u00ed jako ryb\u00ed tuk sm\u00edchan\u00fd s neperlivou sodou. Sladk\u00e9, ano. Ale rozhodn\u011b s vodnat\u00fdm<\/em> podt\u00f3nem. Masivn\u011b atraktivn\u00ed? Pochybn\u00fd. Pili byste to pro radost? Ne. Pili byste, kdyby na tom z\u00e1visel \u017eiv\u00fd n\u00e1vrat z Marsu? Mo\u017en\u00e1. <\/p>\n Tato technologie je\u0161t\u011b nen\u00ed p\u0159ipravena ke spu\u0161t\u011bn\u00ed. Chu\u0165 pot\u0159ebuje zlep\u0161it. Skladovatelnost v podm\u00ednk\u00e1ch hlubok\u00e9ho vesm\u00edru z\u016fst\u00e1v\u00e1 nezn\u00e1m\u00e1. Zhor\u0161\u00ed se to b\u011bhem t\u0159\u00edlet\u00e9 cesty? Nikdo to nev\u00ed jist\u011b. <\/p>\n V\u011bdci ne\u0159\u00edkaj\u00ed, \u017ee jde o v\u0161el\u00e9k. Jeden ze spoluautor\u016f, Volker Hessel, tomu \u0159\u00edk\u00e1 \u201ejedna mal\u00e1 h\u00e1danka\u201c. A pr\u00e1vem. <\/p>\n Prozat\u00edm je to trochu ryb\u00ed, kv\u011btinov\u00e1 mo\u017enost, jak bojovat s monot\u00f3nnost\u00ed. Nemus\u00ed se v\u00e1m to l\u00edbit. Nebo po tom za\u010dnete tou\u017eit. Bez ohledu na to se mus\u00edme nau\u010dit, jak l\u00e9pe krmit lidi daleko od Zem\u011b. Jinak pohled z pr\u016fzoru rychle omrz\u00ed.<\/p>\n","protected":false},"excerpt":{"rendered":" J\u00eddlo pro vesm\u00edr se vyvinulo. No, tak n\u011bjak. \u00c9ra vyma\u010dk\u00e1v\u00e1n\u00ed masov\u00e9 pa\u0161tiky z trubi\u010dek je minulost\u00ed. Ale rozmanitost? Je to st\u00e1le m\u00fdtus. S mis\u00ed Artemis II, kter\u00e1 n\u00e1s zavede do del\u0161\u00edch obdob\u00ed nulov\u00e9 gravitace, pot\u0159ebujeme nov\u00e9 mo\u017enosti potravin s dlouhou trvanlivost\u00ed. Ne pro z\u00e1bavu. Na p\u0159e\u017eit\u00ed. T\u00fdm v\u00fdzkumn\u00edk\u016f publikuj\u00edc\u00ed \u010dl\u00e1nek v ACS Food Science & […]<\/p>\n","protected":false},"author":1,"featured_media":7805,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":""},"categories":[1],"tags":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.schooler.org.ua\/cs\/wp-json\/wp\/v2\/posts\/7806"}],"collection":[{"href":"https:\/\/www.schooler.org.ua\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.schooler.org.ua\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.schooler.org.ua\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.schooler.org.ua\/cs\/wp-json\/wp\/v2\/comments?post=7806"}],"version-history":[{"count":0,"href":"https:\/\/www.schooler.org.ua\/cs\/wp-json\/wp\/v2\/posts\/7806\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.schooler.org.ua\/cs\/wp-json\/wp\/v2\/media\/7805"}],"wp:attachment":[{"href":"https:\/\/www.schooler.org.ua\/cs\/wp-json\/wp\/v2\/media?parent=7806"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.schooler.org.ua\/cs\/wp-json\/wp\/v2\/categories?post=7806"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.schooler.org.ua\/cs\/wp-json\/wp\/v2\/tags?post=7806"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
Profil ryb\u00ed chuti<\/h3>\n
\n– Dv\u011b \u00farovn\u011b sladkosti: st\u0159edn\u00ed a vysok\u00e1.
\n– T\u0159i kv\u011btinov\u00e9 t\u00f3ny: r\u016f\u017ee, pomeran\u010dov\u00fd kv\u011bt, citrus. <\/p>\n