Modernizing and Expanding the NASA Space Geodesy Network to Meet Future Geodetic Requirements.

NASA maintains and operates a global network of Very Long Baseline Interferometry (VLBI), Satellite Laser Ranging (SLR), and Global Navigation Satellite System (GNSS) ground stations as part of the NASA Space Geodesy Program. The NASA Space Geodesy Network (NSGN) provides the geodetic products that support Earth observations and the related science requirements as outlined by the US National Research Council (NRC 2010, 2018). The Global Geodetic Observing System (GGOS) and the NRC have set an ambitious goal of improving the Terrestrial Reference Frame (TRF) to have an accuracy of 1 millimeter and stability of 0.

Comparison of quality attributes of shell eggs subjected to directional microwave technology.

Microwaves have been shown to cause thermal as well as nonthermal destruction of pathogens such as Salmonella, which can be found in shell eggs. The objective of this study was to determine if using microwave technology would cause detrimental quality effects in shell eggs. Treatments included control (no treatment) and microwave-treated (20 s) shell eggs.

Reduction of Salmonella Enteritidis in shell eggs using directional microwave technology.

Microwaves have been shown to cause thermal as well as nonthermal destruction of pathogens such as Salmonella Enteritidis, which is commonly found in shell eggs. The objective of this study was to examine the use of new directional microwave technology to reduce Salmonella Enteritidis without causing any detrimental effects on quality in white and brown eggs. Treatments were control and microwaved white and brown eggs.

Quality of and mold growth on white enriched bread for military rations following directional microwave treatment.

Meals ready-to-eat (MRE) are self-contained and flexible packages used by military personnel while in the field to store food for an extended period of time; however, inclusion of white bread is not a common practice because of short shelf life stability and spoilage. The objective of this study was to determine mold inhibition and quality attributes over a 60-d period after applying directional microwaves. Different bread loaves were used for quality and for microbiological experiments.