Yesterday was Shrove Tuesday, the traditional feast day before the start of Lent. Also known as Pancake Day, many people will have returned to traditional recipes or experimented with the myriad of options available for this versatile treat.
But you may not realise pancakes are helping to advance medicine. Here we revisit some interesting research
The appearance of pancakes depends on how water escapes the batter mix during the cooking process. This is impacted by the batter thickness. Understanding the physics of the process can help in producing the perfect pancake, but also provides insights into how flexible sheets, like those found in human eye, interact with flowing vapour and liquids.
Illustration of a healthy eye, glaucoma, cataract
The researchers at University College London (UCL), UK, compared recipes for 14 different types of pancake from across the world. For each pancake the team analysed and plotted the aspect ratio, i.e. the pancake diameter to the power of three in relation to the volume of batter. They also calculated the baker’s percentage, the ratio of liquid to flour in the batter.
It was found that thick, almost spherical pancakes had the lowest aspect ratio at three, whereas large thin pancakes had a ratio of 300. The baker’s percentage did not vary as dramatically, ranging from 100 for thick mixtures to 175 for thinner mixtures.
Co-author Professor Sir Peng Khaw, Director of the NIHR Biomedical Research Centre at Moorfields Eye Hospital and UCL Institute of Ophthalmology said; ‘We work on better surgical methods for treating glaucoma, which is a build-up of pressure in eyes caused by fluid. To treat this, surgeons create an escape route for the fluid by carefully cutting the flexible sheets of the sclera.’
‘We are improving this technique by working with engineers and mathematicians. It’s a wonderful example of how the science of everyday activities can help us with medicinal treatments of the future.’
Classic american pancakes
Many aid organisations have recognised that to change the growing population rate, investing in women is pivotal. Today (Wednesday 11 July) is World Population Day and we will briefly discuss why changing the living conditions for women and girls is essential to preventing overpopulation.
Today, there are 1.2 bn Africans and, according to figures released by the UN, by 2021 there will be more than 4 bn, stressing the urgency to prioritise the population crisis. Making contraception easily available and improving comprehensive sexual education are key to reducing Africa’s population growth.
Family photo of five sisters from Africa. Image: Sylvie Bouchard
Over 225 m women in developing countries have stressed their desire to delay or stop childbearing, but due to the lack of contraception, this has not been the result.
Family planning would prevent unsafe abortions, unintended pregnancies, which would, in turn, also prevent infant and maternal mortality. If there was a decrease in infant mortality as a result of better medical care, parents would be able to make more informed decisions about having more children.
It is therefore pivotal that governments and organisations invest more money into projects that will strengthen the health services in these regions, and in women’s health and reproductive rights.
Lessons on family planning.
In Niger, there are an estimated 205 births per 1,000 women between the ages of 16 and 19 – a rate that hasn’t changed since 1960. The number of births in Somalia, have increased from around 55 to 105 births per 1,000 women within the same age range in the same time period.
In Rwanda, figures from Rwanda Demographic and Health Survey illustrate an increase in the use of modern contraceptive methods among married women, but the unmet need for family planning remains a large issue, stagnating at 19% between 2010 and 2015.
Rwanda’s leadership in creating platforms and programmes of action to progress sexual and reproductive health rights has resulted in a decrease in fertility rate, dropping from 6.1 children per women in 2005 to 4.2 in 2015.
World map of the population growth rate. Image: Wikimedia Commons.
‘Every year, roughly 74 m women and girls in developing countries experience an unwanted pregnancy primarily because there is a lack of sex education and a lack of contraception. It’s also because women and girls aren’t given equal rights’" said Renate Bähr, Head of the German World Population Foundation (DSW).
With opportunities and access to education, women and girls would be able to understand their rights to voluntary family planning. If women’s access to reproductive education and healthcare services were prioritised, public health and population issues would improve.
Globally, beers with flavours of fruits and touches of acidity notes have become very popular among consumers. Nowadays, experience has become the biggest trend in drinks; consumers desire an immersive experience and seek drinks with enhanced characteristics which include texture, mouthfeel, taste, flavour and colour.
Over the course of history, brewing became an essential element in rural communities. A study at Simon Fraser University in Canada investigated beer-brewing tools in archaeological remains belonging to the Natufian culture in the Eastern Mediterranean. The examination showed that the brewing of beer was an important cultural component of their society. Studies in Mexico suggested that generations of Mexican farmers domesticated grass into maize, which became a staple of the local diet before it became great for making beer.
As suggested, brewing became an essential element in rural communities and has now transformed from a small-scale local activity to a worldwide industry.
Belgium is known for its traditional and spontaneous mixed fermented beers, such as lambic beers which harbour complex micro-biotics.
Lambic beers are among the most ancient brewing styles and its unique flavour profile has garnered global popularity.
Wooden barrels play an essential role during its fermentation processes. Lambic brewers prefer using wooden barrels, which often come from red wine productions, as the wooden surfaces harbour a resident microbiota, providing an additional microbial inoculation source for lambic production.
These barrels are preferred because most of the oak flavours will not come through in the final production of lambic, as the oak character has been stripped from the barrel.
Consumers regard the combination of taste and odour as essential factors to their choice. Flavour quality degradation can be triggered by various factors.
Prolonged periods of transportation and storage causes the fresh flavour of beer to deteriorate. Different temperatures in combination with vibrations during transport can negatively influence the quality of beer.
High temperatures can reduce the freshness of beer, increasing the amount of oxidative and non-oxidative chemical reactions which take place. These oxidative reactions degrade the flavour and quality of beer.
It seems vibrations can cause an impact on beer quality subject to an elevated temperature, therefore, temperature reductions during transport and storage should be a primary focus for brewers. However, further research is required with regard to closely examining the influence of transport vibrations on the flavour of beer.