Socio-Economic Instability and the Scaling of Energy Use with Population Size

The size of the human population is relevant to the development of a sustainable world, yet the forces setting growth or declines in the human population are poorly understood. Generally, population growth rates depend on whether new individuals compete for the same energy (leading to Malthusian or density-dependent growth) or help to generate new energy (leading to exponential and super-exponential growth). It has been hypothesized that exponential and super-exponential growth in humans has resulted from carrying capacity, which is in part determined by energy availability, keeping pace with or exceeding the rate of population growth. We evaluated the relationship between energy use and population size for countries with long records of both and the world as a whole to assess whether energy yields are consistent with the idea of an increasing carrying capacity. We find that on average energy use has indeed kept pace with population size over long time periods. We also show, however, that the energy-population scaling exponent plummets during, and its temporal variability increases preceding, periods of social, political, technological, and environmental change. We suggest that efforts to increase the reliability of future energy yields may be essential for stabilizing both population growth and the global socio-economic system

Chemisorbed Oxygen at Pt(111): a DFT Study of Structural and Electronic Surface Properties

Simulations based on density functional theory are used to study the electronic and electrostatic properties of a Pt(111) surface covered by a layer of chemisorbed atomic oxygen. The impact of the oxygen surface coverage and orientationally ordered interfacial water layers is explored. The oxygen adsorption energy decreases as a function of oxygen coverage due to the lateral adsorbate repulsion. The surficial dipole moment density induced by the layer of chemisorbed oxygen causes a positive shift of the work function. In simulations with interfacial water layers, ordering and orientation of water molecules strongly affect the work function. It is found that the surficial dipole moment density and charge density are roughly linearly dependent on the oxygen surface coverage. Moreover, we found that water layers exert only a small impact on the surface charging behavior of the surface

Reduction of acrylamide formation in potato slices during frying

Reduction of acrylamide formation in potato chips was investigated in relation to frying temperature and three treatments before frying. Potato slices (Tivoli variety, diameter: 37 mm, width: 2.2 mm) were fried at 150°C, 170°C and 190°C until reaching moisture contents of ∼1.7 g water/100 g (total basis). Prior to frying, potato slices were treated in one of the following ways: (i) soaked in distilled water for 0 min (control), 40 min and 90 min; (ii) blanched in hot water at six different time–temperature combinations (50°C for 30 and 70 min; 70°C for 8 and 40 min; 90°C for 2 and 9 min); (iii) immersed in citric acid solutions of different concentrations (10 and 20 g/l) for half an hour. Glucose and asparagine concentration was determined in potato slices before frying, whereas acrylamide content was determined in the resultant fried potato chips. Glucose content decreased in ∼32% in potato slices soaked 90 min in distilled water. Soaked slices showed on average a reduction of acrylamide formation of 27%, 38% and 20% at 150°C, 170°C and 190°C, respectively, when they were compared against the control. Blanching reduced on average 76% and 68% of the glucose and asparagine content compared to the control. Potato slices blanched at 50°C for 70 min surprisingly had a very low acrylamide content (28 μm/kg) even when they were fried at 190°C. Potato immersion in citric acid solutions of 10 and 20 g/l reduced acrylamide formation by almost 70% for slices fried at 150°C. For the three pre-treatments studied, acrylamide formation increased dramatically as the frying temperature increased from 150°C to 190°C