A THERMODYNAMIC ANALYSIS OF HIGH ENERGY SYNTHETIC FOODS.
Technical rept. 1 Nov 65-28 Feb 66,
AEROSPACE CORP EL SEGUNDO CA LAB OPERATIONS
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An analysis is presented of the possibilities of incorporating synthetic foods into the diets of personnel engaged in long duration, manned space flights in order to reduce the weight and volume of the stored food aboard the spacecraft. Organic compounds that would simultaneously give high heats of combustion per unit weight and be readily absorbed and metabolized to combustion products within the human body are evaluated. The objective of the study was either to find compounds that appreciably exceed the caloric content and density of saturated fats, the natural high energy food, or to find appropriate substitutes for the lower energy carbohydrates that normally make up approximately 50 percent of the diet. Various classes or organic compounds were analyzed extensively. The compounds recommended for experimental studies are the longer-chain dihydroxy alcohols and diamines, and synthetic alpha-amino acids and their peptides of chain lengths in excess of that found in leucine. Methods of reducing possible ketogenic effects are discussed. Author
- Food, Food Service and Nutrition
- Unmanned Spacecraft
- Life Support Systems