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For a blue mussel, a good meal does not come entirely without risk. Blue mussels feed by filtering microscopic algae from seawater. But some unwelcome guests can slip in along with their food. Tiny parasite larvae can hitch ...
Researchers at the University of Sydney have harnessed more than 30 years of data to build a new method to more accurately measure the impact of climate change-induced events on the Great Barrier Reef. The findings are published ...
Scientists at Scripps Institution of Oceanography at UC San Diego and the Mediterranean Institute of Oceanography in Marseille, France, have discovered something surprising in the Mediterranean Sea: giant chains of phytoplankton.
The complete genome of the tuberculosis bacterium was sequenced and published in 1998. Since then, scientists have deciphered about two-thirds of TB's genes. Or have they?
Salt and sugar from the sea can rise as far as the free troposphere, thereby influencing both cloud formation and the Arctic climate. This is the finding of balloon measurements carried out by a team of researchers on Spitsbergen ...
A new joint study from Constructor University and Princeton University in the Journal of the American Chemical Society focuses on PC645, a protein complex that contributes to cryptophyte algae's ability to photosynthesize ...
Researchers are developing biotechnological processes that enable microbes to produce proteins and vitamins for human consumption using basic chemical ingredients, such as carbon dioxide, hydrogen and oxygen—entirely bypassing ...
Understanding how marine ecosystems respond to a warming ocean requires detailed records of past temperatures. An international research team led by Johannes Gutenberg University Mainz (JGU) and the Max Planck Institute for ...
This summer, millions of people across the country have been digging out sunscreen to protect themselves from a record-breaking series of heat waves.
Added protein is showing up in foods from breakfast cereal to pasta, but not many condiments … yet. Researchers have now developed an enriched tomato ketchup by incorporating protein extracted from algae. A panel of taste ...
