New research by NOAA, University of Alaska, and Woods Hole Oceanographic Institution in the journal Oceanography shows that surface waters of the Chukchi and Beaufort seas could reach levels of acidity that threaten the ability of animals to build and maintain their shells by 2030, with the Bering Sea reaching this level of acidity by 2044.
"Our research shows that within 15 years, the chemistry of these waters may no longer be saturated with enough calcium carbonate for a number of animals from tiny sea snails to Alaska King crabs to construct and maintain their shells at certain times of the year," said Jeremy Mathis, an oceanographer at NOAA's Pacific Marine Environmental Laboratory and lead author. "This change due to ocean acidification would not only affect shell-building animals but could ripple through the marine ecosystem."
...laboratories that can make genetically modified mice are often unable to maintain them. Progeny frequently carry pathogens, lose carefully designed mutations or have other characteristics that confound experiments. So the mice that a researcher might dutifully ship to a colleague can be very different from those described in a paper. In 2013, the Mutant Mouse Resource and Research Centers (MMRRCs), a consortium of the US National Institutes of Health, found that 32 of around 200 mouse lines deposited with them from individual labs did not match researchers' descriptions. It is no wonder that many preclinical studies performed using mice are not reproducible1.
A local delicacy in north-east Thailand, made from raw fish, has been found to be behind a high incidence of liver cancer in the area, and doctors are trying to educate people about the risk.
The Isaan plateau of north-eastern Thailand is poor, dry, and far from the sea. Home to around one third of the country's population, most of them ethnic Lao in origin, it is renowned for its spicy and inventive cuisine, using whatever ingredients are available.
Where there are rivers or lakes, they use the smaller fish they catch in a pungent dish called koi plaa.
The fish are chopped up finely, and mixed by hand with local herbs, lime juice and live red ants, and served up raw.
It is very popular, but also dangerous.
For decades, certain populations in the north-east have been known to have abnormally high levels of liver cancer.
In men it comprises more than half of all cancer cases, compared to an average of less than 10% worldwide.
The high prevalence has long been linked to infection by liver flukes, a kind of parasite, found in raw fish.
The moon's gravity is so low and its atmosphere so tenuous that water molecules in the ground turn directly to vapour when heated. Free to bounce around at near the speed of sound, they condense again when they get cold, piling up as frost where temperatures are low. The greatest build-up is at the dawn terminator: the region where the sun is just rising.A lunar "day" is a full month long, so the water molecules have a lot of time to accumulate. Tim Livengood of NASA's Goddard Space Flight Center in Greenbelt, Maryland wondered how much drinkable water you could collect if you set up a solar-powered distillery to catch the morning frost."When the sun rises – actually, when the surface rotates into sunlight – we just drop a clear plastic dome over our collecting surface and let the sun turn it back into vapour," Livengood says. The vapour then frosts up the inside of the surface, where it can be harvested.
Using hydrogen measurements taken between 2009 and 2011 by NASA's Lunar Reconnaissance Orbiter (LRO), Livengood calculated that the frost build-up at the terminator would be just under a fifth of a millimetre thick – enough to yield about 190 millilitres of water per square metre per lunar day, with a suitable set-up. That could include a small sun-tracking shade to cast a permanent shadow, mimicking the terminator and allowing astronauts to collect frost all day long.
"The quantity of water is much less than what we could dig up at the lunar poles, but we get it with very little energy investment on our part," Livengood says. "We just need to be patient."
But I did get the biggest surprise when I went to the city of Constantine, ancient Cirta. I have often had cause to mention the place and to think about it. There is a famous record of the contents of an early Christian house-church from there, and in the last stages of my book I have just been mentioning Marcus Cornelius Fronto, tutor to Marcus Aurelius who came from there.Have a look at this photo of the place:
Now I dont know the exact location of the ancient town in relation to the new. But what I hadn't realised was that the whole place is perched on the edge of a vast ravine (now spectacularly bridged with a series of modern bridges). I dont know what it made such a difference to how I started thinking the place, but it did. It was if you had read about Venice for years, and the penny only dropped about the canals when you visited decades later.
When I started out in this game, when you marked exams every summer, there really were some dreadful answers. There were students who had clearly done little or no work, and had spent more time on the sports field than the in the library. They blagged a bit, sometimes with a degree of style, and they got at best a 2.2. You would come across grossly irrelevant answers that wrote about the favourite subject of the student that had not actually come up.That's encouraging.
Why marks have gone up is because no one knows nothing any longer. All the students, beyond some sad casualties, have worked hard and done enough to get a 2.1 at least, and they actually answer the question asked, with clear information. The 2.1s now are as good as they ever were in my 30 years, I promise.
Students aren't smarter, but they work harder. And we probably teach them better too. But dumbing down?? No.
