Diffusing wave microrheology of highly scattering concentrated monodisperse emulsions

Abstract

Background: Since December 2019, the coronavirus disease (COVID-19) has massively spread, with overwhelming of health care systems and numerous deaths worldwide. To remedy this, several countries, including France, have taken strict lockdown measures, requiring the closure of all but essential places. This unprecedented disruption of daily routines has a strong potential for disrupting nutritional behaviours. Nutrition being one of the main modifiable risk factors for chronic disease risk, this may have further consequences for public health. Our objective was therefore to describe nutritional behaviours during the lockdown period and to put them in light of individual characteristics.Methods: 37,252 French adults from the web-based NutriNet-Santé cohort filled lockdown-specific questionnaires in April-May 2020 (nutritional behaviours, body weight, physical activity, 24h-dietary records). Nutritional behaviours were compared before and during lockdown using Student paired t-tests and associated to individual characteristics using multivariable logistic or linear regression models. Clusters of nutritional behaviours were derived from multiple correspondence analysis and ascending hierarchical classification.Results: During the lockdown, trends for unfavourable nutritional behaviours were observed: weight gain (for 35%; +1.8kg on average), decreased physical activity (53%), increased sedentary time (63%), increased snacking, decreased consumption of fresh food products (especially fruit and fish), increased consumption of sweets, biscuits and cakes. Yet, opposite trends were also observed: weight loss (for 23%, -2kg on average), increased home-made cooking (40%), increased physical activity (19%). These behavioural trends related to sociodemographic and economic position, professional situation during the lockdown (teleworking or not), initial weight status, having children at home, anxiety and depressive symptoms, as well as diet quality before the lockdown. Modifications of nutritional practices mainly related to routine change, food supply, emotional reasons but also to voluntary changes to adjust to the current situation. Conclusion:These results suggest that the lockdown led, in a substantial part of the population, to unhealthy nutritional behaviours that, if maintained in the long term, may increase the nutrition-related burden of disease and also impact immunity. Yet, the lockdown situation also created an opportunity for some people to improve their nutritional behaviours, with high stakes to understand the leverages to put these on a longterm footing.

Experimental observation of the marginal glass phase in a colloidal glass

“…Because the basin is smooth, particles will rapidly explore their local cage, and the MSD will reach a flat plateau characterized by the size of the cage. This signature of the stable glass has been verified both computationally and experimentally (15)(16)(17)(18)(19)(20)(21)(22)(23).…”

diwanalr: An R data analysis package for diffusing-wave spectroscopy

“…Some examples include understanding the dynamics of emulsion systems (e.g. fat in water) such as mayonnaise (Kim, Şenbil, Zhang, Scheffold, & Mason, 2019) along with the gellation of food products (Alexander, Corredig, & Dalgleish, 2006).…”

Spectral Properties of Foams and Emulsions

“…Motivated by the continuous improvement of DWS techniques [113,202,203] and the need to rectify collective scattering effects in DWS of dense colloidal systems, which can adversely affect passive microrheology, a systematic experimental comparison of the plateau elastic shear moduli measured using both mechanical rheometry and modern DWS microrheology of disordered, microscale monodisperse emulsions, as a function of droplet volume fraction was reported [204]. In addition, DWS in a standard Dynamic Light Scattering setup was published [205].…”