arXiv subjects

Endre Joachim Lerheim Mossige

Publications and source records attributed to Endre Joachim Lerheim Mossige.

5 recordsLinked to original sources

arXiv2026

From OpenSPIM to FlowSPIM: Enhancing the versatility of a light sheet microscope through an iterative design process

Light sheet microscopy is ideal for the 3D imaging of large biological specimens, yet systematic documentation on adapting microscope designs to diverse experimental requirements remains limited. We present the iterative process used to design and build a modular light-sheet microscope and adapt it to different sample types and experimental conditions. Starting from a stripped-down OpenSPIM platform, we gradually make our microscope more versatile by implementing new hardware, such as additional laser channels and optical filters, and new protocols for sample handling. In its final iteration, FlowSPIM is a new flow-based incubation technique for 3D tissue culture.

physics.optics↗

arXiv2026

Viscosity of cooking oil: From kitchen to classroom

This paper presents a fun and relatable classroom experiment to measure the viscosity of cooking oil using household tools and ingredients like kitchen scales, mugs, and dried peas. The experiment requires no formal training in math or physics, and helps to build intuition about friction, Newton's laws of motion, and Archimedes' buoyancy law.

physics.ed-ph↗

arXiv2024

Impact of Mixing on Flavor and Aroma Development in Fermented Foods

The flavor and aroma development in fermented foods is intricately tied to the mixing dynamics during fermentation. This review explores how variations in mixing influence the physical, chemical, and microbial interactions within fermentation systems, ultimately affecting sensory characteristics such as flavor and aroma. Factors like rheology, shear forces, and fluid flow patterns are critical in mass transfer, microbial activity, and the release of volatile compounds, contributing to fermented products' sensory profile. Examples from common fermented foods -- including bread, yogurt, beer, wine, and cheese -- highlight how controlled mixing can optimize the release of desirable flavor compounds, improve biosynthesis yields, and reduce technological complexity. Understanding these physical interactions is essential for advancing fermentation processes in the food industry, leading to higher product quality, better flavor retention, and enhanced consumer satisfaction.

cond-mat.soft↗

arXiv2023

Characterization of particle removal in an airlift pump with a U-bend

This paper investigates the self-cleansing performance of an airlift pump with a u-bend. For this purpose, an experimental test model is used to assess the effect of air supply on the pump's ability to lift water and remove particles under different submergence ratios and particle concentrations. In addition, a simple yet accurate fluid mechanical model is used to rationalize the experiments with individual particles, and to predict the critical water velocity required for removal from the pipe bend. Our experimental results show that the airlift pump is self-cleansing for particle concentrations corresponding to as much as 70% of the cross-sectional area in the u-bend. Furthermore, the self-cleansing ability is relatively independent of the submergence ratio and almost entirely determined by the shear stress. However, the submergence ratio strongly affects energy use, and we find that submergence ratios around 0.75 provide a good compromise between energy use and particle removal efficiency.

physics.flu-dyn↗

arXiv2022

The dissolution of a miscible drop rising or falling in another liquid at low Reynolds number

'A basic and basically unsolved problem in fluid dynamics is to determine the evolution of rising bubbles and falling drops of one miscible liquid in another' [1]. Here, we address this important literature gap and present the first theory predicting the velocity, volume and composition of such drops at low Reynolds numbers. For the case where the diffusion out of the drop is negligible, we obtain a universal scaling law. For the more general case where diffusion occurs into and out of the drop, the full dynamics is governed by a parameter-free first-order ordinary differential equation, whose closed form solution exists, and only depends on the initial condition. Our analysis depends primarily on 'drop-scale' effective parameters for the diffusivity through the interfacial boundary layer. We validate our results against experimental data for water drops suspended in syrup, corresponding to certain regimes of the mass exchange ratio between water and syrup, and by this explicitly identify the drop-scale parameters of the theory. [1] Joseph, D.D. and Renardy, Y.Y., 2013. Fundamentals of two-fluid dynamics: part II: lubricated transport, drops and miscible liquids (Vol. 4). Springer Science & Business Media.

physics.flu-dyn↗