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© CDO courtesy of the University of Arizona
© CDO courtesy of the University of Arizona

How Living Inside Biosphere 2 Changed These Scientists' Lives

© CDO courtesy of the University of Arizona
© CDO courtesy of the University of Arizona

Taber MacCallum and Jane Poynter witnessed the most affecting solar eclipse of their lives in 1992. That's because as they watched the Sun disappear behind the Moon’s shadow, they were also watching their oxygen supplies slipping away.

At the time, they and their six teammates were sealed inside Biosphere 2, a 91-foot-tall, 3.14-acre experimental complex outside Tucson, Arizona. “We were all just glued to the monitors,” MacCallum recalls, “because you can see when the Sun was hidden away by the Moon, for that half hour period, the CO2 started going up. The oxygen started going down. You could see the actual, palpable effect.”

Without the Sun, the plants around them had stopped photosynthesizing and producing oxygen. Earth’s atmosphere is so huge that half an hour of this during a solar eclipse doesn’t have a noticeable effect. But inside an atmosphere 19 trillion times smaller than Earth’s, MacCallum and Poynter noticed.

“It's very hard on the Earth to get that tight a visceral connection between your behavior and the environment,” MacCallum says.

Today, the imposing white dome of Biosphere 2 still rises above the Arizona desert like a cross between a greenhouse and the Taj Mahal. Now, it’s a research station maintained by the University of Arizona where researchers study Earth processes, global environmental change, weathering, landscape evolution, and the effect of drought on rainforests, among many projects. Because of its systems and size, scientists can do controlled experimentation at an unprecedented scale in Biosphere 2.

Another view of Biosphere 2. Image credit: © CDO courtesy of the University of Arizona

 
MacCallum and Poynter returned to Biosphere 2 in May 2016 for the One Young World Environmental Summit to speak to young environmental leaders from around the world. But in the early 1990s, they and six others were sealed inside it for two years and 20 minutes, from September 26, 1991 to September 26, 1993, in a life-changing experiment that was equal parts humility and hubris—both shortsighted and ahead of its time.

“The big questions of the two-year mission,” says MacCallum, were, “Can we build artificial biospheres? Can these be objects of science? Can we learn from them?”

We could and did. As a result of their voluntary containment, we learned how to seal a giant building so that it loses less air than the International Space Station, manage damaged coral reefs, feed eight people on a half-acre of land, and recycle water and human waste in a closed system, among other things.

The structure itself, built from 1987 to 1991, is a technological marvel even today. The idea was to build a miniaturized biosphere completely separated from Earth, see if humans could live inside it, and see how they affected the animals and plants around them and vice versa. (Why call it Biosphere 2? Because Earth is Biosphere 1.) It’s roughly as tightly sealed as the space station and separated from the soil around it by a 500-ton steel liner.

In the early '90s, when the mission started, the ideas that humans were causing climate change or even that Earth was a biosphere at all were much less accepted than they are today. “When we started this project, I was spelling the word ‘biosphere’ down the phone,” says MacCallum.

Much the way a botanical garden's conservatory is, Biosphere 2’s glass-walled domes and pyramids were filled with different biomes: rainforest, ocean (with a coral reef), savannah, desert, mangrove swamp, and agricultural fields in which the team grew all their crops. They ate so many sweet potatoes that Poynter turned orange, but their world also included domestic animals: goats (their only dairy source), chickens, pigs, and tilapia. They had only enough coffee plants to make one cup of coffee per person every few weeks.

The desert biome in Biosphere 2. Image credit: © CDO courtesy of the University of Arizona

 
Problems quickly developed. The coral reef became overgrown with algae. Most of the pollinating insects died. A bush baby in the rainforest biome got into the wiring and was electrocuted. Each of the crew members had a primary job: Poynter was in charge of the farm and farm equipment, and MacCallum was in charge of the analytical chemistry lab inside Biosphere 2. The crew had to do all their research, farming, and experiments while hungry because they weren’t getting enough calories.

More dangerous was the decline in oxygen. That night in 1992, their oxygen levels dipped temporarily, but overall their oxygen levels declined from 20.9 percent to 14.5 percent. (Any environment below 19.5 percent oxygen is defined as oxygen-deficient by the Occupational Safety and Health Administration, or OSHA.) The low oxygen made them lethargic. For months they couldn’t sleep properly because it gave them sleep apnea. Scientists were monitoring them and communicating with them from the outside, and finally in August 1993, just a month before the crew left Biosphere 2, they decided to start pumping in oxygen.

Taber MacCallum tests air conditions in Biosphere 2. Image credit: © CDO courtesy of the University of Arizona

 
Later, scientists figured out that the culprits were microbes proliferating in the Biosphere’s compost-rich soil, combined with the building’s concrete. The microbes themselves were not harmful, but they converted oxygen into carbon dioxide, which then reacted with the building’s concrete to form calcium carbonate and irreversibly remove oxygen molecules from the Biosphere's atmosphere.

Still, looking back more than two decades years later, MacCallum and Poynter view the experiment as a success. Its initial science findings have been developed on in the years since—the University of Arizona has owned the facility since 2007—and its research focus remains as big picture as it ever was: global environmental change.

Beyond the science, even just seeing Biosphere 2 could change people’s perspectives. Poynter recalls getting an email while she was inside Biosphere 2 from a man who walked around the perimeter of the structure as part of the monitoring effort, who said, “'I get it now, because I walked around Biosphere 2, this miniature version of planet Earth, and it smacked me in the face: you guys only have what you have in there, and you have nothing else.'”

“That is fundamentally the message: that it's finite,” Poynter says. “And also very resilient.”

When after two years they finally emerged, Poynter had lost virtually all the enzymes to digest meat from eating so little of it. Nevertheless, she says, “Physically, we were in pretty decent shape. I had spent every day farming, so I was pretty strong.”

Jane Poynter checks on the goats in Biosphere 2. Image credit: © CDO courtesy of the University of Arizona

 
Still, it was a huge change. “The experience of coming out of Biosphere 2 was amazing in that it was like being reborn into this world and seeing it with fresh eyes,” she recalls. That night they had a big party with friends they hadn’t seen in two years. “And then the next morning there was this giant pile of garbage. It was this stark reminder of this consumable world that we live in.”

Poynter and MacCallum, who were dating when they entered Biosphere 2, married nine months after leaving it. Together with three others, they formed Paragon Space Development Corporation. Over the years, they developed a range of aerospace technology, including temperature control and life support systems for NASA and SpaceX that could be used to support people on the Moon or on Mars.

Their current company, World View Enterprises, spun out of Paragon in 2013. Key staff include chief scientist Alan Stern, head of the New Horizons mission to Pluto, and astronaut Mark Kelly (twin brother of astronaut Scott Kelly), who is the director of flight crew operations. World View sends uncrewed vehicles high up in the near-space stratosphere to research weather and other phenomena, and aims to one day bring people up to where the sky is black, the Earth looks curved, and it’s visibly clear that Earth is the home we share.

The curvature of the Earth as captured by a World View craft. Image credit: World View

 
It's that big-picture view that Poynter and MacCallum want to share with others. After talking with astronauts, they think that the “overview effect” astronauts feel when seeing the Earth from space is not unlike what they felt in Biosphere 2. Like Poynter and MacCallum, astronauts describe feeling deeply moved by the experience to do something to help Earth and its people.

Poynter says the company’s technology is proprietary and has to do with buoyancy control. “The basis of it is our ability to do very accurate altitude control,” she says, which allows their vehicles to take advantage of prevailing winds at different altitudes to travel exactly where they want.

World View Enterprises is particularly interested in taking leaders and influencers up to the stratosphere. Because you can’t just lock world leaders inside a biosphere in the desert for two years to give them the insight that Poynter and MacCallum know so deeply: We, as humans, are fully connected to and dependent on our environment.

“In the biosphere," Poynter says, "I really fell in love with the Earth."

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DNA Analysis of Loch Ness Could Reveal the Lake's Hidden Creatures
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Stakeouts, sonar studies, and a 24-hour video feed have all been set up in an effort to confirm the existence of the legendary Loch Ness Monster. Now, the Associated Press reports that an international team of scientists will use DNA analysis to learn what's really hiding in the depths of Scotland's most mysterious landmark.

The team, led by Neil Gemmell, who researches evolutionary genetics at the University of Otago in New Zealand, will collect 300 water samples from various locations and depths around the lake. The waters are filled with microscopic DNA fragments animals leave behind as they swim, mate, eat, poop, and die in the waters, and if Nessie is a resident, she's sure to leave bits of herself floating around as well.

After extracting the DNA from the organic material found in the water samples, the scientists plan to sequence it. The results will then be compared to the DNA profiles of known species. If there's evidence of an animal that's not normally found in the lake, or an entirely new species, the researchers will hopefully spot it.

Gemmell is a Nessie skeptic, and he says the point of the project isn't necessarily to discover new species. Rather, he wants to create a genetic profile of the lake while generating some buzz around the science behind it.

If the study goes according to plan, the database of Loch Ness's inhabitants should be complete by 2019. And though the results likely won't include a long-extinct plesiosaur, they may offer insights about other invasive species that now call the lake home.

[h/t AP]

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How Long to Steep Your Tea, According to Science
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The tea in your cabinet likely has vague instructions about how long to steep the leaves. Bigelow, for instance, suggests two to four minutes for black tea, and one to three minutes for green tea. According to Lipton, you should "try singing the National Anthem" while waiting for black tea leaves to infuse.

But while it's true that tea brewed for 30 seconds is technically just as drinkable as a forgotten mug of tea that's been steeping for 30 minutes, drinkable shouldn't be your goal. Taste and—depending on the tea you're drinking—antioxidant and caffeine levels all depend on the amount of time the leaves are in contact with the water. So how early is too early to pluck out a tea bag, and how long can you leave it in before passing the point of no return?

THE SCIENCE OF STEEPING

To achieve the perfect timing, you first need to understand the chemical process at work when you pour hot water over tea leaves. Black, green, white, and oolong tea all come from the leaves and buds of the same plant, Camellia sinensis. (Herbal teas aren't considered "true teas" because they don't come from C. sinensis.) The teas are processed differently: Green and white tea leaves are heated to dry them, limiting the amount of oxidation they get, while black and oolong tea leaves are exposed to oxygen before they're dried, creating the chemical reactions that give the tea its distinct color and flavor. Damaging the tea leaves—by macerating them, rolling them gently, or something in between—helps expose the chemicals inside their cells to varying levels of oxygen.

Both green and black teas contain a lot of the same chemical compounds that contribute to their flavor profiles and nutritional content. When the leaves are submerged in hot water, these compounds leach into the liquid through a process called osmotic diffusion, which occurs when there's fluid on both sides of a selectively permeable membrane—in this case, the tea leaf. Compounds on the surface of the leaf and in the interior cells damaged by processing will diffuse into the surrounding liquid until the compounds in both the leaf and the water reach equilibrium. In other words, if given enough time to steep, the liquid in your mug will become just as concentrated with tea compounds as the liquid in your tea leaves, and the ratio will stay that way.

Osmotic diffusion doesn't happen all at once—different compounds enter the water at different rates based on their molecular weight. The light, volatile chemicals that contribute to tea's aroma and flavor profile dissolve the fastest, which is why the smell from a bag of tea leaves becomes more potent the moment you dunk it in water. The next group of compounds to infuse with the water includes the micronutrients flavanols and polyphenols, which are antioxidants, and caffeine. They're followed by heavier flavanols and polyphenols such as tannins, which are the compounds responsible for tea's bitter flavor. (They're also what make your mouth feel dry after drinking a glass of wine.) Tea also has amino acids like theanine, which can offset the sharpness of tannins.

Water temperature is another factor to take into consideration when steeping your tea. High water temperature creates more kinetic energy, which encourages the compounds to dissolve. "The heat helps you to extract the compounds out of the tea leaves," Shengmin Sang, a North Carolina A&T State University researcher who studies the chemistry of tea, tells Mental Floss. "If you put it into cold water or low-temperature water, the efficiency to extract these compounds out of the leaves will be much lower." But not all water is equal: Bigelow Tea recommends using water at a rolling boil for black tea, and barely boiling water for green tea.

LOOSE LEAF VS. TEA BAGS

Osmotic diffusion takes place whether you use loose leaves or tea bags, but there are some notable differences between the two. When given room to expand, loose tea leaves swell to their full capacity, creating more room for water to flow in and extract all those desirable compounds. Tea that comes prepackaged in a bag, on the other hand, only has so much room to grow, and the quality suffers as a result. This is why some tea companies have started selling tea in roomier, pyramid-shaped bags, though the size matters more than the shape.

But even before the tea touches the water, there's a difference in quality. Loose leaf tea usually consists of whole leaves, while most teabags are filled with broken pieces of tea leaves called dust or fannings, which have less-nuanced flavors and infuse fewer antioxidants than whole leaves, no matter how long you let them steep.

So if you have a choice, go with loose leaf. But if tea bags are all you have on hand, don't bother adjusting your brewing method: The difference in taste and antioxidants isn't something that can be fixed with a few extra minutes, and according to Sang, you should follow the same steeping times for both tea bags and loose leaf.

To calculate the perfect brew times for what's in your mug, first consider what you want most out of your drink.

IF YOU DRINK TEA TO BE HEALTHY

Suggested steeping time: 2 minutes, 30 seconds to 5 minutes

Tea leaves are packed with beneficial compounds. Research indicates that flavanols such as catechins and epicatechins, found in both green and black teas, help suppress inflammation and curb plaque build-up in arteries. Drinking tea may improve vascular reactivity, which dictates how well blood vessels adjust to stress. According an analysis of multiple tea-related studies published in the European Journal of Epidemiology in 2015, drinking three cups of tea a day reduces your risk of coronary heart disease by 27 percent, cardiac death by 26 percent, and total mortality by 24 percent. Polyphenolic antioxidants in tea may also protect against diabetes, depression, and liver disease.

Past research has shown that it takes 100 to 150 seconds to extract half the polyphenol content from green and black tea leaves. According to a study published in 2016 in the journal Beverages, you can get more polyphenols into your drink if you allow the leaves more time to steep. However, the returns may not be worth the extra effort: Most of the compounds the researchers measured after 10 minutes of steeping were extracted in the first 5 minutes.

Sang makes another argument for not waiting too long to drink your tea. Antioxidants are slightly unstable, which means they will eventually break down and lose their healthy properties after infusing with water. “After you extract the compounds from the tea bag, you can not keep the solution for too long,” he says. “Because these compounds are not stable, they will be oxidized. So if you brew it in the morning, then you drink it in the afternoon, that's not good.” This oxidation can occur even after the tea leaves are removed from the cup, so if your tea has been sitting out for a few hours, it's better to brew a new batch than to pop it in the microwave.

IF YOU DRINK TEA FOR THE CAFFEINE BOOST

Suggested steeping time: 3 to 5 minutes

Though less potent than its rival coffee, a properly brewed cup of tea packs a caffeine punch. According to a 2008 study published in the Journal of Analytical Toxicology [PDF], letting your tea brew for at least a few minutes has a big impact on the caffeine content. The study found that after brewing for one minute, a cup of regular Lipton black tea had 17 milligrams of caffeine per 6 ounces of water, 38 milligrams per 6 ounces after three minutes, and 47 milligrams per 6 ounces after five. (The nutritional information for Lipton black tea says a serving contains 55 milligrams of caffeine per 8 ounces, so it's pretty accurate.)

Some people may use those numbers as an excuse to steep their tea past the five-minute mark in an attempt to reach 100 percent dissolution. But a longer brewing time doesn't necessarily equal a stronger caffeine kick. Yes, more caffeine molecules will enter the tea, but so will other compounds like thearubigins. Caffeine works because it's perfectly shaped to bind to certain neuroreceptors in your brain, thus blocking the chemicals that tell you to feel tired. But caffeine is the right shape to bind to thearubigins as well, and if that happens first, less caffeine will get to those neuroreceptors. So if you're looking for a highly caffeinated cup of tea, you should remove the leaves after most of the caffeine has been extracted—after about three to five minutes—rather than waiting for every last milligram of caffeine to dissolve.

IF YOU DRINK TEA BECAUSE IT TASTES GOOD

Suggested steeping time: 1 to 3 minutes

There's nothing wrong with enjoying a cup of tea for taste alone. Flavor is the most subjective factor influenced by steeping times, but for the sake of simplicity, let's assume you prefer a pronounced tea taste that's not overshadowed by bitterness. To extract those more delicate flavors, you don't need to steep your tea leaves for very long at all. Some of the first volatile organic compounds to break down in tea are geraniol and phenylacetaldehyde, tied to a tea's floral aroma, and linalool and linalool oxide, which give tea its sweetness.

The other compounds we associate with tea's distinctive taste are tannins. They're the difference between an aromatic, fruity cup of tea and a bitter cup that needs to be diluted with milk before it's palatable. But tannins aren't all bad: Some people prefer their tea to have a bracing astringency. Because tannins are some of the last molecules to dissolve into tea, if you want to add some bitter complexity to your drink, steep your tea for a minute or two longer than you normally would. A good way to keep track of the strength of your tea is to look at the color: Like tannins, pigments are heavy compounds, so if you see your tea getting darker, that means it's getting stronger as well.

And what about herbal teas? Feel free to leave the leaves in as long as you like. Because herbal teas are high in aromatic compounds and low in tannins, drinkers can be more liberal with their steep times without worrying about getting that astringent taste. Some teas, like rooibos and chamomile, also contain antioxidants, which is another reason to take your time.

And if you're new to the world of tea and aren't sure what your preferences are, put a kettle on the stove and start experimenting.

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