Mystery of the universe’s expantion rate widens with new Hubble data.

Astronomers using NASA’s Hubble Space Telescope say they have crossed an important threshold in revealing a discrepancy between the two key techniques for measuring the universe’s expansion rate. The recent study strengthens the case that new theories may be needed to explain the forces that have shaped the cosmos.

A brief recap: The universe is getting bigger every second. The space between galaxies is stretching, like dough rising in the oven. But how fast is the universe expanding? As Hubble and other telescopes seek to answer this question, they have run into an intriguing difference between what scientists predict and what they observe.

Hubble measurements suggest a faster expansion rate in the modern universe than expected, based on how the universe appeared more than 13 billion years ago. These measurements of the early universe come from the European Space Agency’s Planck satellite. This discrepancy has been identified in scientific papers over the last several years, but it has been unclear whether differences in measurement techniques are to blame, or whether the difference could result from unlucky measurements.

The latest Hubble data lower the possibility that the discrepancy is only a fluke to 1 in 100,000. This is a significant gain from an earlier estimate, less than a year ago, of a chance of 1 in 3,000.

These most precise Hubble measurements to date bolster the idea that new physics may be needed to explain the mismatch.

“The Hubble tension between the early and late universe may be the most exciting development in cosmology in decades,” said lead researcher and Nobel laureate Adam Riess of the Space Telescope Science Institute (STScI) and Johns Hopkins University, in Baltimore, Maryland. “This mismatch has been growing and has now reached a point that is really impossible to dismiss as a fluke. This disparity could not plausibly occur just by chance.”

TIGHTENING THE BOLTS ON THE ‘COSMIC DISTANCE LADDER’

Scientists use a “cosmic distance ladder” to determine how far away things are in the universe. This method depends on making accurate measurements of distances to nearby galaxies and then moving to galaxies farther and farther away, using their stars as milepost markers. Astronomers use these values, along with other measurements of the galaxies’ light that reddens as it passes through a stretching universe, to calculate how fast the cosmos expands with time, a value known as the Hubble constant. Riess and his SH0ES (Supernovae H0 for the Equation of State) team have been on a quest since 2005 to refine those distance measurements with Hubble and fine-tune the Hubble constant.

In this new study, astronomers used Hubble to observe 70 pulsating stars called Cepheid variables in the Large Magellanic Cloud. The observations helped the astronomers “rebuild” the distance ladder by improving the comparison between those Cepheids and their more distant cousins in the galactic hosts of supernovas. Riess’s team reduced the uncertainty in their Hubble constant value to 1.9% from an earlier estimate of 2.2%.

As the team’s measurements have become more precise, their calculation of the Hubble constant has remained at odds with the expected value derived from observations of the early universe’s expansion. Those measurements were made by Planck, which maps the cosmic microwave background, a relic afterglow from 380,000 years after the big bang.

The measurements have been thoroughly vetted, so astronomers cannot currently dismiss the gap between the two results as due to an error in any single measurement or method. Both values have been tested multiple ways.

“This is not just two experiments disagreeing,” Riess explained. “We are measuring something fundamentally different. One is a measurement of how fast the universe is expanding today, as we see it. The other is a prediction based on the physics of the early universe and on measurements of how fast it ought to be expanding. If these values don’t agree, there becomes a very strong likelihood that we’re missing something in the cosmological model that connects the two eras.”


HOW THE STUDY WAS DONE?

Astronomers have been using Cepheid variables as cosmic yardsticks to gauge nearby intergalactic distances for more than a century. But trying to harvest a bunch of these stars was so time-consuming as to be nearly unachievable. So, the team employed a clever new method, called DASH (Drift And Shift), using Hubble as a “point-and-shoot” camera to snap quick images of the extremely bright pulsating stars, which eliminates the time-consuming need for precise pointing.

“When Hubble uses precise pointing by locking onto guide stars, it can only observe one Cepheid per each 90-minute Hubble orbit around Earth. So, it would be very costly for the telescope to observe each Cepheid,” explained team member Stefano Casertano, also of STScI and Johns Hopkins. “Instead, we searched for groups of Cepheids close enough to each other that we could move between them without recalibrating the telescope pointing. These Cepheids are so bright, we only need to observe them for two seconds. This technique is allowing us to observe a dozen Cepheids for the duration of one orbit. So, we stay on gyroscope control and keep ‘DASHing’ around very fast.”

The Hubble astronomers then combined their result with another set of observations, made by the Araucaria Project, a collaboration between astronomers from institutions in Chile, the U.S., and Europe. This group made distance measurements to the Large Magellanic Cloud by observing the dimming of light as one star passes in front of its partner in eclipsing binary-star systems.

The combined measurements helped the SH0ES Team refine the Cepheids’ true brightness. With this more accurate result, the team could then “tighten the bolts” of the rest of the distance ladder that extends deeper into space.

The new estimate of the Hubble constant is 74 kilometers (46 miles) per second per megaparsec. This means that for every 3.3 million light-years farther away a galaxy is from us, it appears to be moving 74 kilometers (46 miles) per second faster, as a result of the expansion of the universe. The number indicates that the universe is expanding at a 9% faster rate than the prediction of 67 kilometers (41.6 miles) per second per megaparsec, which comes from Planck’s observations of the early universe, coupled with our present understanding of the universe.

So, what could explain this discrepancy?
One explanation for the mismatch involves an unexpected appearance of dark energy in the young universe, which is thought to now comprise 70% of the universe’s contents. Proposed by astronomers at Johns Hopkins, the theory is dubbed “early dark energy,” and suggests that the universe evolved like a three-act play.

Astronomers have already hypothesized that dark energy existed during the first seconds after the big bang and pushed matter throughout space, starting the initial expansion. Dark energy may also be the reason for the universe’s accelerated expansion today. The new theory suggests that there was a third dark-energy episode not long after the big bang, which expanded the universe faster than astronomers had predicted. The existence of this “early dark energy” could account for the tension between the two Hubble constant values, Riess said.

Another idea is that the universe contains a new subatomic particle that travels close to the speed of light. Such speedy particles are collectively called “dark radiation” and include previously known particles like neutrinos, which are created in nuclear reactions and radioactive decays.

Yet another attractive possibility is that dark matter (an invisible form of matter not made up of protons, neutrons, and electrons) interacts more strongly with normal matter or radiation than previously assumed.

But the true explanation is still a mystery.

Riess doesn’t have an answer to this vexing problem, but his team will continue to use Hubble to reduce the uncertainties in the Hubble constant. Their goal is to decrease the uncertainty to 1%, which should help astronomers identify the cause of the discrepancy.

The team’s results have been accepted for publication in The Astrophysical Journal.

“When Hubble uses precise pointing by locking onto guide stars, it can only observe one Cepheid per each 90-minute Hubble orbit around Earth. So, it would be very costly for the telescope to observe each Cepheid,” explained team member Stefano Casertano, also of STScI and Johns Hopkins. “Instead, we searched for groups of Cepheids close enough to each other that we could move between them without recalibrating the telescope pointing. These Cepheids are so bright, we only need to observe them for two seconds. This technique is allowing us to observe a dozen Cepheids for the duration of one orbit. So, we stay on gyroscope control and keep ‘DASHing’ around very fast.”

The Hubble astronomers then combined their result with another set of observations, made by the Araucaria Project, a collaboration between astronomers from institutions in Chile, the U.S., and Europe. This group made distance measurements to the Large Magellanic Cloud by observing the dimming of light as one star passes in front of its partner in eclipsing binary-star systems.

The combined measurements helped the SH0ES Team refine the Cepheids’ true brightness. With this more accurate result, the team could then “tighten the bolts” of the rest of the distance ladder that extends deeper into space.

The new estimate of the Hubble constant is 74 kilometers (46 miles) per second per megaparsec. This means that for every 3.3 million light-years farther away a galaxy is from us, it appears to be moving 74 kilometers (46 miles) per second faster, as a result of the expansion of the universe. The number indicates that the universe is expanding at a 9% faster rate than the prediction of 67 kilometers (41.6 miles) per second per megaparsec, which comes from Planck’s observations of the early universe, coupled with our present understanding of the universe.

So, what could explain this discrepancy?
One explanation for the mismatch involves an unexpected appearance of dark energy in the young universe, which is thought to now comprise 70% of the universe’s contents. Proposed by astronomers at Johns Hopkins, the theory is dubbed “early dark energy,” and suggests that the universe evolved like a three-act play.

Astronomers have already hypothesized that dark energy existed during the first seconds after the big bang and pushed matter throughout space, starting the initial expansion. Dark energy may also be the reason for the universe’s accelerated expansion today. The new theory suggests that there was a third dark-energy episode not long after the big bang, which expanded the universe faster than astronomers had predicted. The existence of this “early dark energy” could account for the tension between the two Hubble constant values, Riess said.

Another idea is that the universe contains a new subatomic particle that travels close to the speed of light. Such speedy particles are collectively called “dark radiation” and include previously known particles like neutrinos, which are created in nuclear reactions and radioactive decays.

Yet another attractive possibility is that dark matter (an invisible form of matter not made up of protons, neutrons, and electrons) interacts more strongly with normal matter or radiation than previously assumed.

But the true explanation is still a mystery.

Riess doesn’t have an answer to this vexing problem, but his team will continue to use Hubble to reduce the uncertainties in the Hubble constant. Their goal is to decrease the uncertainty to 1%, which should help astronomers identify the cause of the discrepancy.

The team’s results have been accepted for publication in The Astrophysical Journal.

The Hubble Space Telescope is a project of international cooperation between NASA and ESA (European Space Agency). NASA’s Goddard Space Flight Center in Greenbelt, Maryland, manages the telescope. The Space Telescope Science Institute (STScI) in Baltimore, Maryland, conducts Hubble science operations. STScI is operated for NASA by the Association of Universities for Research in Astronomy in Washington, D.C.

PANEER TIKKA RECIPE

two grilled paneer tikka skewers kept on a black slate board with a bowl of cilantro dip on top right, one lemon wedge below the bowl and a few onion rounds near the lemon wedge


If you don’t have an oven, then instead of grilling in oven, you can make it on stovetop or tawa.

In this post I am sharing both these methods and you can either of the recipe.

Paneer Tikka made in Oven – Restaurant Style Recipe.
About this Tandoori Paneer Tikka made in Oven
Tikka basically means anything that is marinated and then baked or grilled or fried and paneer tikka is a popular vegetarian tikka dish. This tasty homemade version is similar to the dish served in restaurants, but I would say actually tastes better!




The Indian spice powders mixed with the yogurt (curd) make a flavorful marinade that is soaked up by the porous paneer cubes. Grilling the skewers then produces a nice slightly crispiness on the paneer.

Check Paneer Tikka Video
Paneer Tikka
You can easily use this recipe of paneer tikka to make the very popular curry based dish of Paneer Tikka Masala.

What is Tandoori Style Cooking?
For newbies to Indian food, tandoori style cooking is when marinated ingredients or Indian flatbreads, in this case paneer cubes, have been threaded on a skewer and grilled in a tandoor, which is a cylindrical clay oven.

This produces a subtle charcoal flavor and is a popular way of cooking in Indian restaurants. In this homemade version we grill the paneer skewers in the oven, although you can even bake them. Most of the times for tikka recipes, the yogurt-based marinade is made which is unique to the tandoori style grilling.

Some more tikka variations




Paneer Malai Tikka – cream is added and the dish has more mild flavors than regular paneer tikka.
Achari Paneer Tikka – this version is flavored with pickling spices.
Hariyali Paneer Tikka – made with addition of fresh green herbs.
This Restaurant Style Paneer Tikka can be easily made at home. In this delicious recipe, paneer cubes are marinated in a spiced yogurt-based marinade, arranged on skewers and grilled or baked in the oven.

This spicy snack is a dry dish, meaning it is not in a gravy sauce, but the paneer cubes themselves are juicy and succulent.

Bell peppers (capsicum) and onions have been added to the skewers in this recipe. The veggies add flavor and nutrition and you can add as many as you like. This vegetarian dish makes a great appetizer or side.

Ingredients in this Paneer Tikka
Paneer (Indian cottage cheese): This is the main ingredient in the dish and it is important to use a good quality paneer. In fact, as with all my paneer recipes, I recommend using Homemade Paneer. This ensures freshness and avoids any hidden ingredients and preservatives found in store-bought paneer.
Marinade: Homemade Hung Curd or Hung Yogurt is used as the base of the marinade. You can even use greek yogurt. Indian spice powders are then added to balance out the sour yogurt taste and give a flavor kick to the dish.
Veggies: Here I have used bell peppers (capsicum) and onions. You can use veggies of your choice, including baby corn, mushrooms, cauliflower, tomatoes, broccoli and more.



two grilled paneer tikka skewers kept on a black slate board with a bowl of cilantro dip on top right, two lemon wedges below the bowl and some slices onion rounds near the lemon wedges
Tips for making paneer tikka
Barbecue: You can also cook the paneer tikka on barbecue grill.
Grilling in the oven: In the oven grill for 15 to 20 minutes at 230 or 240 degree celsius with only the top heating element on. Basically here we are broiling the dish.
Marination Time: It is best to marinate the paneer cubes for 2 hours or more. You can also keep the marinated paneer overnight in the fridge. Since I made the paneer tikka for dinner, I marinated the paneer and veggies for 2 hours in the refrigerator. The longer it marinates, the better flavors get infused into the paneer and veggies.
Vegetables: The veggies used can be of your choice. In the step by step photos, I have used onions and green bell pepper (capsicum). In the video I have used red, yellow and green bell pepper with onions. You can use baby corn, mushrooms, cauliflower, tomatoes, broccoli etc. For cauliflower blanch them before marinating.
Adding Oil: While grilling or baking, the paneer cubes and veggies can become dry. Oil is added to paneer and veggie mixture to prevent this from happening. The paneer cubes and veggies are also brushed with some oil to avoid them from becoming dry.
Overcooking: Don’t overcook the paneer as they then become rubbery, dry and hard. The paneer should be soft, well cooked but also succulent.
Marinade: The leftover marinade can be applied or brushed on the paneer tikka before grilling them. If you are making paneer tikka masala gravy, you can use the extra marinade in the gravy.
Vegan Options: Use tofu, seitan or tempeh in place of paneer. Use a vegan yogurt like almond or cashew yogurt in place of dairy yogurt.



Serving Suggestions

Serve this delicious paneer tikka with Mint Chutney. This chutney is the traditional sauce to be served with all tandoori dishes. Onion slices and lemon wedges are also traditionally served with this appetizer dish.

Paneer Tikka Recipe Video




How to make paneer tikka in oven
Preparation

1. Peel, rinse and dice 1 medium-sized onion in square shaped 1 to 1.5 inches pieces. Rinse and slice 1 small to medium sized capsicum (green bell pepper) in 1 to 1.5 inches pieces. You will need ½ cup each of onions and capsicum. Keep aside. You can also use tomatoes if you want.

chopped onions and capsicum



2. Crush 1.5 inches ginger and 6 to 7 small to medium sized garlic to a fine paste in a mortar-pestle. You will need 1 tablespoon of crushed ginger-garlic or 1 tablespoon of ready ginger-garlic paste.

crushing ginger & garlic in mortar-pestle
3. Slice 200 to 250 grams block or paneer into cubes or squares and keep aside. Best is to use homemade paneer.




paneer chopped in cubes
Making Hung Curd Marination

4. Put 200 grams hung curd (greek yogurt) in a bowl. With a whisk beat the curd lightly till smooth.




hung curd (greek yogurt) in a bowl
5. Now add 1 tablespoons ginger garlic paste or 1 tablespoon crushed ginger garlic to the curd. Also add all the dry spice powders. Below you see the following Indian spice powders in clockwise order:

2 teaspoons kashmiri red chili powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
½ teaspoon garam masala powder
1 teaspoon cumin powder
1 teaspoon dry mango powder (amchur)
1 teaspoon ajwain (carom seeds)
1 teaspoon chaat masala
½ teaspoon black pepper powder (optional)



Kashmiri red chili powder gives a nice red color to the food but is not spicy and hot. Instead of kashmiri red chilli powder, you can add 2 teaspoons of sweet paprika or ½ to 1 teaspoon of cayenne pepper.

spice powders and ginger-garlic paste added to hung curd
6. Add ½ teaspoon black salt and regular salt as per taste. If you do not have black salt, then skip it.




black salt and regular salt added
7. Add ½ tablespoon (1.5 teaspoons) lemon juice.

lemon juice being added



8. Next add 1 tablespoon mustard oil. If you do not have mustard oil, then use a neutral tasting oil.

mustard oil being added
9. Mix very well. Check the taste and add more seasonings if required.




hung curd marination mixture mixed very well
Marinating Paneer and Veggies

10. Add the onions, capsicum and paneer to the marinade.




added paneer, chopped onions and capsicum to marination
11. Slowly and gently mix them with the marinade. Cover and keep the marinated paneer and veggies in the refrigerator for 2 hours or more.

paneer, onions and capsicum marinated well



12. This is how they look after 2 hours.

marinated paneer after being kept for 2 hours in the refrigerator
Threading Paneer and Veggies




13. Begin to thread the veggies and paneer alternately on bamboo skewers. Before you begin to thread preheat oven at 230 or 240 degrees Celsius or 464 degree Fahrenheit for 15 to 20 minutes. Use only the top heating element while preheating as well as grilling. Soak or rinse the bamboo skewers before threading.

marinated paneer, onions and capsicum being threaded in bamboo skewers
14. Place them on a tray lined with aluminium foil or parchment paper.



skewers with threaded paneer, onions and capsicum kept on parchment paper on a baking tray
15. Brush with some oil all over. @shinybala

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