Today's Image of the Day from <a href="https://earthobservatory.nasa.gov/">NASA Earth Observatory </a>&nbsp;features a large smoke plume extending along the U.S. East Coast. The smoke originated thousands of miles away in western Canada, said NASA atmospheric scientist Gary Partyka, who tracked its movement using the GEOS forward processing (GEOS-FP) model developed by NASA’s Global Modeling and Assimilation Office.&nbsp;



"Wildland fires burn through Canada’s boreal forests every summer as temperatures rise and lightning ignites blazes. Widespread fire activity typically begins to taper off in late-August and fades away by October as days shorten, temperatures cool, and fall weather patterns take control," said NASA.



"Not in 2023. Fires that had been burning in western Canada for months continued to rage furiously into October, growing at some of the fastest rates they have all year and generating record amounts of emissions. Evidence of their intensity filled North American skies in the last two weeks of September, with expansive smoke plumes swirling across much of Canada."



Partyka described the pattern as “highly indexed meridional flow” that drew smoke in a circuitous route around Canada and into the United States, rather than carrying it generally west to east.



The image was captured on October 1, 2023 by the Visible Infrared Imaging Radiometer Suite (VIIRS) on NOAA-20.



Image Credit: NASA Earth Observatory&nbsp;



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Smoke plume over U.S. East Coast traveled thousands of miles

Today's Image of the Day from NASA Earth Observatory &nbsp;features...

Leaving on a jet

Today's Image of the Day from the <a href="https://www.esa.int/ESA_Multimedia/Images/2023/09/Earth_from_Space_Southern_Patagonian_Ice_Field">European Space Agency</a> features a massive star-forming nebula known as G35.2-0.7N, which is located around 7,200 light-years from Earth in the constellation Aquila.



According to ESA, G35.2-0.7N is known as a hotbed of high-mass star formation. "The kind of stars that form here are so massive that they will end their lives as destructive supernovae. However, even as they form they greatly impact their surroundings."&nbsp;



"At least one B-type star - the second most massive type - lurks within the region pictured here, and a powerful protostellar jet that it is launching towards us is the source of the spectacular light show."&nbsp;



The image was captured by the Wide Field Camera 3 (WFC3), which is mounted on the NASA/ESA Hubble Space Telescope.



NASA noted that Hubble observed this particular region as part of a program examining protostellar jets.&nbsp;



"These fast-moving jets, which form as gas collects around newly forming stars and last for only about 100,000 years, are known to play a role in star formation," said NASA.



"Astronomers were interested to learn whether such jets influence the formation of massive stars similar to the way they affect the formation of lower-mass stars. Massive stars are typically rarer, more distant, and more hidden by dust than lower-mass stars, making studies of their jets more challenging."



Image Credit: ESA/Hubble &amp; NASA, R. Fedriani, J. Tan



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Stellar nursery G35.2-0.7N is a hotbed of massive stars

Today's Image of the Day from the European Space Agency...

Today's Image of the Day from <a href="https://earthobservatory.nasa.gov/">NASA Earth Observatory</a> features Saba, a small island in the northeastern Caribbean Sea. Saba is the top of a volcano that became active during the Pleistocene era.



"Located about 140 kilometers east of the U.S. Virgin Islands, the active stratovolcano rises 1,500 meters above the sea floor," says NASA. "Above the water, rainforests cover the steep slopes of the volcano, home to many birds, orchids and reptiles, including an endemic spotted lizard, the Saban anole (Anolus sabensis). Below the water, corals and other species thrive."



"The largest city and the capital city of the island, called The Bottom, lies between the port and the higher elevations of the volcano."&nbsp;



Due to a lack of sandy beaches, Saba is not a major tourist destination like other Caribbean islands. However, it is a popular spot for divers to find corals and sea urchins.



According to NASA, sea urchins in the Caribbean started mysteriously dying off in early 2022. Dive shops in the region began reporting mysterious sea urchin die offs in February, particularly the long-spined sea urchin Diadema antillarum.&nbsp;



"Saba’s reef was once home to more than 5,000 D. antillarum. But in April 2022, in a section of Saba’s reef called 'Diadema City,' half of the long-spined sea urchins died off in just one week, and only 100 remained in June, according to reporting in ScienceNews."



"The massive loss of sea urchins is reminiscent of a die-off that started in 1983, in which virtually all of the D. antillarum population in the Caribbean was eliminated within a year. Although the exact cause of the 1983 and 2022 die-offs is still a mystery, many researchers agree that the speed and scope of the event in the 1980s indicates the spread of an unknown disease," says NASA.



The image was captured on August 16, 2022 by the Operational Land Imager (OLI) on Landsat 8.



Image Credit: NASA Earth Observatory



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By <a href="http://csexton@earth.com">Chrissy Sexton</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

The volcanic island of Saba

Today's Image of the Day from NASA Earth Observatory features...

A sparkling galactic neighbour

Today's Image of the Day from the <a href="https://www.esa.int/">European Space Agency</a> features the galaxy ESO 300-16, which is located 28.7 million light-years from Earth in the constellation Eridanus



According to ESA, the galaxy is a ghostly assemblage of stars which resembles a sparkling cloud.&nbsp;



"A rogue’s gallery of distant galaxies and foreground stars complete this astronomical portrait, which was captured by the Advanced Camera for Surveys," said ESA.



"This observation is one of a series which aims to get to know our galactic neighbors; around three quarters of the known galaxies suspected to lie within 10 megaparsecs of Earth have been observed by Hubble in enough detail to resolve their brightest stars and establish the distances to these galaxies."



"A team of astronomers proposed using small gaps in Hubble’s observing schedule to acquaint ourselves with the remaining quarter of the nearby galaxies."



ESO 300-16 is a relatively small and remote dwarf galaxy. It is sometimes known as a "compact blue dwarf galaxy" because of its size and the intense blue colors indicating active star formation.&nbsp;



These galaxies are typically small, but they have high star-forming rates for their size. This kind of galaxy can provide insights into the process of star formation as well as galaxy evolution in general.



Dwarf galaxies are of particular interest to astronomers because they can help to provide understanding about the formation and evolution of galaxies in the early universe. They're also thought to play a role in the assembly of larger galaxies over cosmic time.



By studying galaxies like ESO 300-16, astronomers can hope to better understand how galaxies grow, evolve, and interact over time.&nbsp;



Image Credit: ESA



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A ghostly assemblage of stars make up the galaxy ESO 300-16

Today's Image of the Day from <a href="https://earthobservatory.nasa.gov/">NASA Earth Observatory</a> features an astronaut view of the Tunupa Volcano, a dormant volcano in southwestern Bolivia. The volcano is located on a peninsula between two of Bolivia’s largest salt flats - Salar de Uyuni and Salar de Coipasa.



"Tunupa Volcano is located at the center of the Southern Altiplano, or the Andean Plateau, and rises as high as 5.3 kilometers (3.3 miles) in elevation," says NASA. "The volcano is a composite cone - a large, complex volcano that is often covered by lava flows, pyroclastic and mudflow deposits, and domes. Last active about 1.4 million years ago, Tunupa is now considered dormant."



"The flanks of the volcano’s cone are incised by valleys that were eroded by ancient glaciers and stream flows. Domes and lava flows appear on the eastern side of Tunupa, and the volcano is adjacent to other eroded volcanic fields and craters, including Jayu Khota and Titivilla."



According to NASA. the salt flats are typically a bright white color when viewed from orbit - but during Bolivia’s rainy season, rivers can carry sediment rich in microbes and dark-colored volcanic minerals onto the flats.&nbsp;



The image was captured on February 5, 2022 by a member of the Expedition 66 crew.



Image Credit: NASA Earth Observatory



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By <a href="mailto:csexton@earth.com">Chrissy Sexton</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Editor



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Tunupa Volcano in southwestern Bolivia

Today's Image of the Day from the <a href="https://www.esa.int/ESA_Multimedia/Images/2023/09/Earth_from_Space_Southern_Patagonian_Ice_Field">European Space Agency</a> features the Southern Patagonian Ice Field in the Southern Andes. It is one of the world's largest continuous masses of ice outside the polar regions.&nbsp;



The Southern Patagonian Ice Field spreads across the border between Argentina and Chile and is an essential fresh water reservoir. Covering an area of about 12,363 square kilometers, it is home to numerous glaciers, including the well-known Perito Moreno and Upsala Glaciers in Argentina.



The ice field is situated within the Andes mountain range and is part of two national parks: the Los Glaciares National Park in Argentina and the Torres del Paine National Park in Chile.&nbsp;



"Ice fields form as a result of accumulations of snow that turn into ice through years of compression and freezing. Shaped by the underlying topography, glaciers often form at the edges of an ice field," explained ESA.



"In this image, the ice mass feeds several smaller and bigger glaciers, including the Argentinian Perito Moreno Glacier in the top right corner. Located on a narrow channel, Perito Moreno feeds Lake Argentino and forms an ice dam that separates the main body of the lake, visible on top in turquoise, from its southern arm, which appears grey."



The Southern Patagonian Ice Field is crucial for the study of climate change as it reacts sensitively to temperature variations. Over recent years, it has experienced significant retreat and thinning due to global warming, leading to concerns over rising sea levels and loss of freshwater resources.&nbsp;



"Glaciers are the largest reservoirs of freshwater on our planet. The rate at which they may be melting or growing is one of the best indicators of climate change," said ESA. "The demise of glaciers is one of the main causes of sea-level rise. Many glaciers in Patagonia have retreated over the last 50 years."&nbsp;



Image Credit: ESA&nbsp;



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The Southern Patagonian Ice Field in the Andes Mountains

Antarctic 2013 Flight Lines. Map of the flight lines flown by IceBridge during the 2013 Antarctic campaign.The Antarctic Flight Line Maps or Flight Indexes are a collection of 1:250,000 scale topographic maps over Antarctica from the U.S. Antarctic Resource Center (USARC). The Antarctic topographic maps have original hand-drawn flight lines for aerial photographic missions.

The collection includes over 300 maps and charts that encompass approximately 6,000 flight lines that have been flown over Antarctica by the U.S. Navy since 1946. Flight line maps in digital format allow users to identify flight and frame numbers over their area of interest to facilitate the search for single frame images.
The Antarctic maps and charts were produced by the <a href="http://www.earth.com/news/united-states-global-waste/">United States</a> and member nations of the Scientific Committee on Antarctic Research (SCAR). The majority of the maps are USGS Antarctica 1:250,000 Reconnaissance Series topographic maps compiled from U.S. Navy aerial photographs. These maps were prepared, edited, and published by the USGS in cooperation with the <a href="https://en.wikipedia.org/wiki/National_Science_Foundation">National Science Foundation</a>. The collection of maps covers 93 regions across Antarctica with multiple versions for areas that have extensive aerial coverage. Therefore the coverage is shown by aerial imaging and Antarctic 2013 Flight Lines.

Credit: <a href="https://www.nasa.gov/content/goddard/antarctic-2013-flight-lines#.XEq1z9IzbIU">NASA</a> / Michael Studinger

Antarctic 2013 Flight Lines

Understanding the evolution of insect speed, particularly across various species, is no simple task. For example, mosquitoes, apart from being known nuisances, have always fascinated scientists for their rapid wingbeats. Astonishingly, <a href="https://www.earth.com/news/mosquito-biting-season-extended-by-light-pollution/" target="_blank" rel="noreferrer noopener">mosquitoes</a> can flap their wings over 800 times per second.



How can such a tiny creature achieve such speed, especially when the pace at which its muscles flap outpaces the speed at which its nervous system commands them to beat? This odd asynchronous beating, a phenomenon that seemed alien to many, is a key to understanding an evolutionary marvel.



<h2 class="wp-block-heading" id="h-asynchronous-flight-drives-insect-speed">Asynchronous flight drives insect speed</h2>



The principle of asynchronous beating means that there's a detachment between the neural commands and muscle contractions. Interestingly, this is observed in only four distinct insect groups. 



The assumption for years was that these groups evolved these unique wingbeats separately. However, a game-changing research collaboration between the <a href="https://www.gatech.edu/" target="_blank" rel="noreferrer noopener">Georgia Institute of Technology</a> and the <a href="https://ucsd.edu/" target="_blank" rel="noreferrer noopener">University of California, San Diego</a> (UC San Diego) suggests otherwise. These high-frequency wingbeats, they discovered, originated from a single common ancestor.



As Jeff Gau, one of the lead authors of the study and a Ph.D. graduate from Georgia Tech, highlighted, their findings delve deep into evolutionary history, tracing back to how ancient insect muscles functioned around 400 million years ago.



“Our findings are pretty robust to all different experimental conditions,” said Gau. “We’re looking back 400 million years into how ancient insect muscles must have behaved from an evolutionary standpoint.”



<h2 class="wp-block-heading" id="h-some-insects-are-in-sync">Some insects are in sync</h2>



<a href="https://www.earth.com/news/moths-found-to-be-critically-important-pollinators/" target="_blank" rel="noreferrer noopener">Moths</a>, in contrast to mosquitoes, synchronize their flight muscles with every wing stroke. But, in an evolutionary twist, moths' ancestors possessed asynchronous flight capability but lost it over time. The catch? <a href="https://www.earth.com/news/male-moths-use-an-aphrodisiac-during-mating-to-feel-macho/" target="_blank" rel="noreferrer noopener">Moths</a> still have the capability for asynchronous muscle contractions.



To decode the evolutionary journey, scientists mapped flight strategies onto the two foundational ways physicists interpret oscillations. By integrating biophysical models with cutting-edge robotics, they showcased that these two strategies are essentially two facets of the same model. 



A few evolutionary tweaks, and an insect can seamlessly transition between synchronous and asynchronous flight modes.



<h2 class="wp-block-heading" id="h-how-size-impacts-insect-speed">How size impacts insect speed</h2>



Size plays a crucial role. Many larger <a href="https://www.earth.com/news/global-insect-decline-what-are-the-causes-and-consequences/" target="_blank" rel="noreferrer noopener">insects</a> achieve synchronous flight, matching wing movement with nervous system pulses. But, for their smaller counterparts, this becomes a challenge. As they grow smaller, their wingbeats amplify, reaching speeds of up to 100 times per second. 



According to Simon Sponberg, Dunn Family Early Career Associate Professor of Physics and Biological Sciences at Georgia Tech, there's a natural speed barrier. If these tiny insects attempt to contract and relax their wings at such a pace, the wings would overlap and ultimately malfunction.



“As insects became smaller, their wingbeats increased to 100 times per second, and when you start getting up to that speed, there's sort of an inherent speed limit where the muscle can't contract and relax fast enough,” said Sponberg. “If they tried to contract and relax the wings, they'd start overlapping and then eventually lock up.”



Instead, smaller insects evolved a unique mechanism. Their nervous system dispatches a pulse of activity, priming the muscles for contraction, regardless of the need for a wingbeat. This efficient method ensures that wings flap at a remarkable speed without awaiting neural activation and relaxation for each motion.



<h2 class="wp-block-heading" id="h-new-understanding-of-insect-speed-evolution">New understanding of insect speed evolution</h2>



Historically, scientists believed that asynchronous flight was an evolutionary trait that insects stumbled upon independently to increase their speed. But recently released phylogenies, evolutionary family trees of species, painted a different picture. 



Asynchrony didn't emerge individually in separate evolutionary timelines. It sprouted once and then branched out. Over the ages, some <a href="https://www.earth.com/earthpedia-articles/are-insects-animals/" target="_blank" rel="noreferrer noopener">insect</a> groups thrived with their newfound speed and held onto it. At the same time, others reverted to synchronous flight.



Sponberg uses the analogy of oscillations to illustrate this concept. The principle of a dancing balloon at a car dealership, oscillating continuously, not by external force but due to a consistent air jet, mimics the way asynchronous flight functions in insects.



“If you've ever watched one of those dancing balloon guys at a car dealership, it goes up and collapses repeatedly,” Sponberg said. “What’s happening there is it's oscillating, not because you're poking it regularly, but you're actually providing a continuous air jet in the bottom, which is a trade-off with the force of gravity.”



<h2 class="wp-block-heading" id="h-robots-mimicking-nature">Robots mimicking nature</h2>



To deepen their understanding, the researchers at UC San Diego developed robots inspired by the moth's flight mechanism. Two distinct robots were created: a larger flapper robot operating in water and a smaller flapper robot, modeled after Harvard's <a href="https://wyss.harvard.edu/technology/robobees-autonomous-flying-microrobots/" target="_blank" rel="noreferrer noopener">Robobee</a>, functioning in the air. 



These robots weren't mere scientific toys. They were crucial in proving that the models developed to explain flight transitions and insect speed held up in practical scenarios. 



“You don’t need robotics to learn something about biology,” said Nick Gravish, an associate professor at UC San Diego. “But there’s something about building a bio-inspired robot that forces you to put yourself in the animal’s shoes.”



James Lynch, a Ph.D. graduate from UC San Diego and co-lead on the paper, emphasized the significance, noting that they had essentially built the first robot capable of mimicking evolutionary transitions in insect flight.



&nbsp;“The physics of this much larger robot moving much more slowly are similar to those of an insect that's a lot smaller and moving a lot faster,” said Lynch.



<h2 class="wp-block-heading" id="h-interdisciplinary-brilliance">Interdisciplinary brilliance</h2>



Such discoveries were only attainable through the confluence of varied disciplines, including physics, evolutionary biology, and robotics. This interdisciplinary approach, as <a href="https://www.setonhill.edu/academics/meet-the-faculty/detail/brett-aiello-phd/" target="_blank" rel="noreferrer noopener">Brett Aiello</a> from Seton Hill University noted, is pivotal in gaining profound insights into natural processes governing animal movement.



“One of the biggest evolutionary findings here is that these transitions are occurring in both directions and that instead of using multiple independent origins of asynchronous muscle, there's actually only one,” said&nbsp;Aiello. “From that one independent origin, multiple revisions back to synchrony have occurred.”



In essence, the study is a testament to the magic that happens when different fields unite with a shared purpose. Through this collective effort, we now have a clearer understanding of the wonders of insect flight and the evolutionary dance that has shaped it.



The full research paper was published in&nbsp;Nature, titled, “<a href="https://www.nature.com/articles/s41586-023-06606-3" target="_blank" rel="noreferrer noopener">Bridging two insect flight modes in evolution, physiology, and robophysics</a>.”



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Insect wings flap faster than their brain speed can command

Understanding the evolution of insect speed, particularly across various species,...

Portrait,Of,A,Young,Cheerful,Woman,Eating,Salad,At,The

The global trend of reducing meat consumption has been picking up pace, as initiatives such as "Meatless Mondays" gain popularity. Yet, the decision to go vegetarian might not just be a matter of personal or ethical choice, it may be genetic.



A fascinating study from <a href="https://www.nm.org/" target="_blank" rel="noreferrer noopener">Northwestern Medicine</a> posits that a person's genetic composition might significantly influence their ability to commit to a strict vegetarian diet.



<h2 class="wp-block-heading" id="h-understanding-vegetarianism">Understanding vegetarianism</h2>



While <a href="https://www.earth.com/news/plant-based-diets-are-proven-better-for-human-and-environmental-health/" target="_blank" rel="noreferrer noopener">vegetarianism</a> is lauded for its potential health benefits and ethical considerations, there's a conundrum that has puzzled many. Why do a significant number of self-proclaimed vegetarians continue to consume fish, poultry, or red meat? 



<a href="https://www.pathology.northwestern.edu/faculty/profile.html?xid=14114" target="_blank" rel="noreferrer noopener">Dr. Nabeel Yaseen</a> is professor emeritus of pathology at Northwestern University Feinberg School of Medicine. He stated that nearly 48 to 64% of vegetarians admit to occasionally consuming meat. This stat implies that external environmental factors or internal biological constraints might be at play.



"It seems there are more people who would like to be vegetarian than actually are, and we think it’s because there is something hard-wired here that people may be missing,” Dr. Yaseen noted.



<h2 class="wp-block-heading" id="h-genetics-and-vegetarians">Genetics and vegetarians</h2>



To delve into the genetic underpinnings of vegetarianism, researchers at Northwestern Medicine undertook a comprehensive study. They analyzed UK Biobank genetic data, comparing 5,324 strict <a href="https://www.earth.com/news/plant-based-diet-stigma/" target="_blank" rel="noreferrer noopener">vegetarians</a> with 329,455 control subjects. 



Notably, all participants were of white Caucasian descent to ensure a uniform sample and eliminate potential ethnic biases.



The findings were illuminating. Three genes were found to have a significant correlation with vegetarianism, with an additional 31 genes showing potential association. Intriguingly, two of the three primary genes identified, namely NPC1 and RMC1, play roles in lipid metabolism and brain function.



Dr. Yaseen hypothesized that certain lipids, present in meat but not in plant products, might be essential for some people. "Maybe people whose genetics favor vegetarianism can naturally produce these lipid components," he speculated, though he emphasized that this remains a theory, and further studies are required..



<h2 class="wp-block-heading" id="h-global-trends-and-implications">Global trends and implications</h2>



Despite the burgeoning interest in plant-based diets, the majority of the global population continues to consume meat. In the U.S., vegetarians constitute only 3 to 4% of the populace. Similarly, the U.K. reports that only <a href="https://www.gov.uk/government/statistics/national-diet-and-nutrition-survey-results-from-years-1-to-4-combined-of-the-rolling-programme-for-2008-and-2009-to-2011-and-2012" target="_blank" rel="noreferrer noopener">2.3% of adults and 1.9% of children</a> identify as vegetarians. 



This prevalent preference for meat prompts further investigation into its underlying reasons. Dr. Yaseen posits that, akin to one's initial reaction and subsequent acclimatization to alcohol or coffee, there might be a component in meat, possibly a lipid, that individuals might inherently crave or need.



<h2 class="wp-block-heading" id="h-more-and-religious-beliefs">More and religious beliefs</h2>



Furthermore, if genetics is a determinant in one's vegetarian inclinations, what implications does it hold for individuals abstaining from meat due to religious or moral beliefs? 



Dr. Yaseen explains, "While religious and moral considerations certainly play a major role in the motivation to adopt a vegetarian diet, our data suggest that the ability to adhere to such a diet is constrained by genetics.”



Concluding his thoughts, Dr. Yaseen expressed hope that future research would shed more light on the physiological differences between vegetarians and non-vegetarians. This knowledge, he believes, can pave the way for more tailored dietary recommendations and better meat alternatives. His ultimate goal is to cater to the genetic predispositions of both vegetarians and meat eaters.



This pivotal study has the distinction of being the first peer-reviewed study examining the relationship between genetics and strict vegetarianism.



This full study, titled “<a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0291305" target="_blank" rel="noreferrer noopener">Genetics of Vegetarianism: A Genome-Wide Association Study</a>,” was published in the journal PLOS ONE.



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Being a vegetarian is genetic and could explain why some people can’t give up meat

The global trend of reducing meat consumption has been picking...

Honeybees are more discerning in their nutritional choices than previously believed, according to a new study led by the University of Helsinki. This revelation could have profound implications for both bee health and human <a href="https://www.earth.com/news/agriculture-could-play-a-key-role-in-limiting-global-warming/">agriculture</a>.



"Honeybees are the most widespread managed pollinators of our food crops, and a crucial part of their well-being is a suitable diet," wrote the study authors.&nbsp; "Yet, we do not know how they choose flowers to collect nectar or pollen from."



<h2 class="wp-block-heading" id="h-surprisingly-selective">Surprisingly selective</h2>



Historically, honeybees were regarded as generalists when it came to selecting flowering plants, implying they could adapt to a variety of plant species.&nbsp;



However, the current study has challenged this assumption, indicating that these insects display a high degree of selectivity.



<h2 class="wp-block-heading" id="h-honeybees-use-a-fraction-of-available-plants-nbsp">Honeybees use a fraction of available plants&nbsp;</h2>



"Honeybees choose certain plants as their food resources, and these choices differ among time points and, within a time point, even among bee colonies within the same apiary," explained study co-author Helena Wirta.



"As an example, at a time point, a colony would collect nectar and pollen mainly from different plants."



"Based on our results, honeybees are more selective than assumed, using only a fraction of available plants. Thus, to fulfil its nutritional needs, it is likely to need a wide selection of plants from which to select suitable ones."



<h2 class="wp-block-heading" id="h-focus-of-the-study-nbsp">Focus of the study&nbsp;</h2>



For the study, honey and pollen samples were collected from beehives. DNA was then extracted from the samples to investigate the nutritional contents of the plants that the bees had visited. 



"Here we studied forty-three honeybee colonies in six apiaries over a summer, identifying the floral origins of honey and hive-stored pollen samples by DNA-metabarcoding," explained the study authors.



"We recorded the available flowering plants and analyzed the specialized metabolites in honey."



<h2 class="wp-block-heading" id="h-what-the-researchers-learned-nbsp">What the researchers learned&nbsp;</h2>



The results revealed that plant species vary in the protein content, amino and fatty acid composition of pollen, and the quantity and composition of sugars in the nectar.&nbsp;



In line with these variations, bees would, for instance, favor raspberries particularly in mid- and late summer for nectar. During early summer, they would opt for nectar and pollen from blueberry and cow parsley.



"Overall, we find that honeybees use mostly the same plants for both nectar and pollen, yet per colony less than half of the plant genera are used for both nectar and pollen at a time," wrote the researchers.



"Across samples, on average fewer plant genera were used for pollen, but the composition was more variable among samples, suggesting higher selectivity for pollen sources. Of the available flowering plants, honeybees used only a fraction for either nectar or pollen foraging."



<h2 class="wp-block-heading" id="h-study-implications-nbsp">Study implications&nbsp;</h2>



These revelations hold significance, especially in light of the declining pollinator numbers reported in recent years.&nbsp;



Honeybees play a pivotal role as pollinators for not just crop plants but also for wild flora. It is important to know which plants meet honeybee nutritional requirements.



"We studied managed honeybees, so our results apply especially to crop species pollination, which impacts both the quality and quantity of yields," said Wirta.



"To ensure food security, including a variety of plants with high nutritional value, we should take these new findings into consideration."



The research is published in the journal <a href="https://www.nature.com/articles/s41598-023-42102-4" target="_blank" rel="noreferrer noopener">Scientific Reports</a>. 



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Honeybees are very selective about their nutritional choices

Honeybees are more discerning in their nutritional choices than previously...

While several studies have highlighted the ramifications of livestock farming for human consumption, a new study brings attention to a less-discussed realm. What are the environmental implications of meat-based foods that we feed our beloved pets, and how would the Earth benefit if our dogs and cats switched to vegan diets?



As the urgency for sustainability grows, consumers are becoming more conscious of their dietary choices and the environmental footprints they leave behind. The <a href="https://www.earth.com/news/cowspiracy-film-review/" target="_blank" rel="noreferrer noopener">livestock industry</a>, notoriously linked with large-scale land usage, greenhouse gas emissions, and overconsumption of freshwater, has long been scrutinized for its adverse environmental impact. New research brings attention to this issue, but from a slightly different perspective.



<h2 class="wp-block-heading" id="h-eye-opening-findings">Eye-opening findings</h2>



The study, led by Andrew Knight from <a href="https://www.griffith.edu.au/" target="_blank" rel="noreferrer noopener">Griffith University</a>, Australia, breaks new ground in the sustainability discourse. Knight’s analysis suggests that converting all cats and dogs, either in the US or globally, to a vegan diet – one without meat, dairy, or eggs – could have profound positive environmental outcomes.



The immediate question that arises is whether vegan diets are safe for pets. Recent research affirms that nutritionally sound vegan diets for <a href="https://www.earth.com/news/cats-on-vegan-diets-are-equally-healthy-as-those-that-eat-meat/" target="_blank" rel="noreferrer noopener">cats</a> and <a href="https://www.earth.com/news/dogs-with-vegan-diets-may-have-better-health-outcomes/" target="_blank" rel="noreferrer noopener">dogs</a> not only are safe, but may also be healthier when compared to conventional meat-based diets.



<h2 class="wp-block-heading" id="h-potential-positive-impact-by-the-numbers">Potential positive impact: By the numbers</h2>



Using pet population data from 2020 (for the US) and 2018 (for global estimates), along with insights from a myriad of prior studies and governmental databases, Knight painted a hypothetical yet illuminating picture:



<ol type="1" start="1">
<li>The livestock consumed by US dogs and cats stands at about one fifth of the consumption by humans. Globally, this figure drops to one tenth. </li>



<li>The hypothetical adoption of vegan diets by all <a href="https://www.earth.com/news/vegan-diet-for-dogs-given-the-thumbs-up-by-scientists/" target="_blank" rel="noreferrer noopener">US dogs</a> and cats could prevent the slaughter of close to 2 billion land-based livestock animals every year. On a global scale, this number could shoot up to almost 7 billion. Furthermore, billions of aquatic animals could also be spared. </li>



<li>Significant conservation of resources could be achieved. For example, the global shift of all dogs to vegan diets might free up land equivalent to the size of Saudi Arabia. Cats, if they were to follow suit, could save a land area as vast as Germany. For context, if humanity at large adopted veganism, land larger than Russia and India combined could potentially be conserved. </li>



<li>The shift could also yield drastic <a href="https://www.earth.com/news/plant-based-diets-are-proven-better-for-human-and-environmental-health/" target="_blank" rel="noreferrer noopener">reductions in greenhouse gas</a> emissions. To draw a parallel, a global shift in dog diets could reduce emissions equivalent to the total emissions of the UK. For cats, the equivalent is that of Israel.</li>
</ol>



<h2 class="wp-block-heading" id="h-assumptions-and-caveats">Assumptions and caveats</h2>



As promising as these numbers seem, Knight brings a balanced perspective by pointing out potential underestimations and assumptions. The pet population and energy requirements used in the study may actually be conservative. This implies that the real-world environmental benefits could be even more substantial.



However, the study does ride on certain assumptions. For one, the global calculations were predominantly based on US dietary ingredient data, neglecting potential variations in ingredients between nations. 



Moreover, the environmental impact data hails from between 2009 to 2011. More recent data might paint a different (possibly more accurate) picture. Knight also highlighted the need for future research to focus on the specific energy density of various animal-sourced ingredients. He used the broad averages in this study.



<h2 class="wp-block-heading" id="h-switching-your-dogs-and-cats-to-vegan-diets">Switching your dogs and cats to vegan diets</h2>



While Knight's research unequivocally underlines the environmental merits of vegan diets, he cautions pet owners about the health implications. For those considering this route, he stresses the importance of choosing vegan pet food that is labeled as nutritionally complete. It should also be sourced from trustworthy companies with high standards.



In an era where sustainability is not just a buzzword but a dire necessity, such studies carve pathways for more conscious living. The ripple effect of our dietary choices, whether for us or our pets, is vast. Knight’s analysis offers food for thought in our collective journey towards a greener planet.



The full study was published in the journal <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0291791" target="_blank" rel="noreferrer noopener">PLOS ONE</a>.



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Switching dogs and cats to vegan diets would help the Earth tremendously

While several studies have highlighted the ramifications of livestock farming...

A recent study led by UCLA climate scientist Daniel Swain has found that climate change is restricting the use of controlled burns, a crucial tool in preventing <a href="https://www.earth.com/news/discovery-massive-amounts-of-methane-gas-spews-from-wildfires/">wildfires</a> in the Western United States.&nbsp;



According to the study, rising temperatures will cut the number of favorable days for prescribed fires by about 17 percent across the Western United States during warmer seasons.&nbsp;



On the other hand, there will be a net four percent increase in the number of favorable days in the winter.&nbsp;



<h2 class="wp-block-heading" id="h-controlled-burns-nbsp">Controlled burns&nbsp;</h2>



Controlled burns, also known as prescribed fires, are initiated by trained firefighters to eliminate excess dry plant matter, reducing the risk of catastrophic wildfires.&nbsp;



The safe use of controlled burns is dependent on specific weather conditions, which are impacted by climate change, reducing the number of suitable days for these preventive measures.



<h2 class="wp-block-heading" id="h-rising-temperatures-nbsp">Rising temperatures&nbsp;</h2>



Given the projected temperature increase of 2.0 degrees Celsius (3.6 degrees Fahrenheit) by 2060, favorable conditions for prescribed fires will decrease, particularly during the spring and summer months.



Study co-author Kristen Shive noted that burn prescriptions vary by location and vegetation type, with target temperatures commonly ranging from 50 to 70 degrees Fahrenheit with 10 to 20 percent relative humidity.&nbsp;



<h2 class="wp-block-heading" id="h-agencies-must-adapt">Agencies must adapt</h2>



Swain said that with climate change, agencies in charge of controlled burns will need to adapt their policies and staff availability as the majority of personnel are seasonal workers whose employment concludes by mid-autumn.



“Global warming will reduce the number of favorable days for prescribed fires throughout the American West, but winter in particular may emerge as an increasingly favorable time for prescribed burns if the relevant policy and staffing changes can be made," said Swain.&nbsp;&nbsp;



<h2 class="wp-block-heading" id="h-regional-differences-nbsp">Regional differences&nbsp;</h2>



The study also noted variations in different regions, with California experiencing significant changes, particularly in its coastal and southern parts where many areas are losing up to a month of days suitable for controlled burns annually.&nbsp;



Conversely, the northern regions of the Rocky Mountains may witness a slight increase in the number of days suitable for such fires.



<h2 class="wp-block-heading" id="h-escalating-wildfire-crisis-nbsp">Escalating wildfire crisis&nbsp;</h2>



Yet, according to Swain, not much will change in the short term. “We’re just not doing a lot of prescribed fire compared to what is needed, at scale, to really address the escalating wildfire crisis."



The study offers valuable insights for agencies to plan ahead, especially concerning workforce planning, to effectively respond to the challenges posed by climate change in managing and preventing wildfires.



“This paper is giving us advanced warning,” Shive said. “Hopefully we can change policies to either extend those folks or create winter-specific crews.”



The research is published in the journal <a href="https://www.nature.com/articles/s43247-023-00993-1" target="_blank" rel="noreferrer noopener">Communications Earth and Environment</a>.



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Climate change restricts the use of controlled burns, amplifying fire risks

A recent study led by UCLA climate scientist Daniel Swain...

Smoked,Soy,Cheese,Tofu,Diced,On,A,Cutting,Board,,Soy

As concerns regarding the planet's resources and climate change continue to mount, so does the pressure on the food industry to devise <a href="https://www.earth.com/news/plant-based-diets-are-proven-better-for-human-and-environmental-health/" target="_blank" rel="noreferrer noopener">sustainable solutions</a>. The most recent innovation in this arena? Using fermentation to develop plant-based cheeses that might just rival their dairy counterparts.



This shift towards a more <a href="https://www.earth.com/news/high-meat-diets-have-four-times-the-environmental-impacts-of-vegan-diets/" target="_blank" rel="noreferrer noopener">eco-friendly</a> approach has led scientists to experiment with plant-based alternatives, mirroring the familiar tastes and textures we’ve relished for millennia.



<h2 class="wp-block-heading" id="h-challenges-of-plant-based-cheese">Challenges of plant-based cheese</h2>



For the average Dane, a whopping thirty kilos of cheese is consumed annually. This statistic underscores the deep-rooted love for dairy, and the challenge of making plant-based cheese that's equally delightful. While the market has witnessed a surge in plant-based cheese alternatives, replicating the authentic taste and texture of dairy-based cheese remains elusive.



Plant proteins, like those from peas and beans, have a different molecular structure compared to milk proteins. This difference makes it challenging to recreate the signature cheese texture. 



In a bid to overcome this hurdle, manufacturers have resorted to adding ingredients like starch or coconut oil. While these solutions do impart a certain hardness to the plant-based cheese, they also necessitate a cocktail of flavorings to mimic the authentic cheese taste.



<h2 class="wp-block-heading" id="h-fermentation-old-tech-to-the-rescue">Fermentation - old tech to the rescue</h2>



Enter fermentation, nature’s own alchemical process, which has been used for thousands of years to transform milk into cheese. A study from the University of Copenhagen’s <a href="https://food.ku.dk/english/" target="_blank" rel="noreferrer noopener">Department of Food Science</a>, led by researcher Carmen Masiá, illuminates the vast potential of this ancient method. 



Masiá has managed to develop plant-based cheese, harnessing the power of yellow pea protein and employing natural fermentation with bacteria. The result? A plant-based cheese boasting an improved aroma profile and a desirable firm texture.



Fermentation stands out as a formidable technique in the domain of plant-based cheese production. Masiá's experiments unveil its ability to swiftly lend firmness to the non-dairy cheese while successfully diminishing the overpowering bean-like aroma inherent to yellow pea protein. As she notes, "Bacteria can serve to develop firmness in non-dairy cheese in a very short period of time."



<h2 class="wp-block-heading" id="h-plant-based-cheese-in-just-8-hours">Plant-based cheese in just 8 hours</h2>



This venture into fermented plant-based cheese isn't Masiá's maiden voyage. Her previous research affirmed the suitability of yellow pea protein as a solid foundation for crafting such cheeses. This time, Masiá furthered her exploration by examining twenty-four bacterial combinations sourced from biotech firm Chr. Hansen.



Her objective? "To combine the commercially-available bacterial cultures that are suitable for the fermentation of a plant-based raw material, and test them in a pea protein matrix to develop both taste and texture that would be suitable for a cheese-like product." 



After inoculating these bacterial combinations in a protein base of yellow pea protein and letting it incubate for merely eight hours, the outcome was akin to a <a href="https://www.earth.com/wp-content/uploads/2023/10/cheese_plant-based_Credit-Department-of-Food-Science_1big.jpg" target="_blank" rel="noreferrer noopener">fresh soft white cheese</a>.



<h2 class="wp-block-heading" id="h-taste-and-texture-is-everything">Taste and texture is everything</h2>



Masiá emphasizes that the journey to perfecting this plant-based cheese still has hurdles to overcome. The creation process will require a meticulous crafting of bacterial compositions and cultures to mirror the quintessential cheese-like traits. Additionally, much like traditional cheese, the plant-based version might also benefit from a maturation period, allowing it to acquire depth in its flavor profile.



"The most challenging thing for now is that, while there are a lot of people who would like to eat plant-based cheese, they aren’t satisfied with how it tastes and feels in the mouth. In the end, this means that no matter how sustainable, nutritious, etc. a food product is, people aren't interested in buying it if it doesn't provide a good experience when consumed," says Masiá.



She adds, "One needs to remember that dairy cheese production has been studied over many years, so it's not something that we can just mimic overnight with totally different raw materials. Nevertheless, there are many scientists and companies out there doing great progress in the field; I hope that we will get closer to making non-dairy cheeses that taste good over the next few years. We are getting there."



But the ultimate litmus test will, of course, be the consumer. The newly minted cheese variants will have to tantalize their taste buds, compelling them to not just accept but actively seek out and buy these sustainable options. Given the progress already made, it's a future that seems not only plausible but also deliciously promising.



<h2 class="wp-block-heading" id="h-more-about-fermentation">More about fermentation</h2>



Fermentation, at its core, harnesses the power of microorganisms to transform food and drinks. This age-old process, employed by various cultures around the globe, taps into bacteria, yeast, and fungi to convert carbohydrates like sugars into alcohol and acids.



Why do we ferment? Besides to make plant-based cheese taste better, there are many reasons.



<h3 class="wp-block-heading" id="h-preservation">Preservation</h3>



Firstly, fermentation extends the shelf life of many perishables. When you ferment cabbage, for example, you get sauerkraut, which lasts longer and offers a distinct tangy flavor. Similarly, fermenting milk results in yogurt, a creamy delight cherished worldwide.



<h3 class="wp-block-heading" id="h-nutrition">Nutrition</h3>



But it's not just about preservation. Fermentation elevates the nutritional value of foods. The process breaks down certain compounds, making nutrients more accessible for absorption. For instance, the fermentation of soybeans to produce tempeh enhances the bioavailability of its protein content.



<h3 class="wp-block-heading" id="h-probiotics">Probiotics</h3>



Furthermore, fermentation introduces probiotics – beneficial bacteria that support gut health. Consuming fermented foods like kimchi or kefir regularly can positively influence our digestive system and overall well-being.



Taste is another reason fermentation has captured our culinary hearts. The process imparts rich, layered flavors to foods and drinks. Wine, beer, and cheese – all products of fermentation – stand testament to this flavor revolution.



In summary, fermentation not only conserves our food but also enriches its nutritional profile, taste, and digestibility. Through this remarkable natural process, we enjoy a symphony of flavors and health benefits, making fermentation truly a cornerstone of global culinary arts.



This full study has been published in the <a href="https://www.sciencedirect.com/science/article/pii/S2666833523000369?via%3Dihub" target="_blank" rel="noreferrer noopener">scientific journal&nbsp;Future Foods</a>.



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Old trick turns plant-based cheese into something that actually tastes good

As concerns regarding the planet's resources and climate change continue...

<a href="https://www.earth.com/news/cats-have-a-better-quality-of-life-if-you-play-with-them/">Cats</a> have captivated our attention for their wide range of vocalizations, from meows to screeches. However, it's their mysterious purring that has been a subject of fascination and study for many years.&nbsp;



Cats are not the only animals that purr, as once believed. Some wild cats, mongooses, hyenas, guinea pigs, and raccoons also purr.



Interestingly, purring and roaring are mutually exclusive. This means that cats that purr (such as mountain lions) can’t roar, while cats that roar (such as tigers) can’t purr.&nbsp;



<h2 class="wp-block-heading" id="h-how-do-cats-purr">How do cats purr?</h2>



A new study led by Austrian voice scientist Christian T. Herbst at the University of Vienna is challenging long-standing beliefs surrounding the mechanics of cat purring.&nbsp;



Contrary to previous understanding, the study reveals that the generation of cat purrs does not rely on cyclic muscle contractions - a perspective held by the scientific community for over fifty years.



"We propose that the ability to produce self-sustained oscillation at purring-like frequencies is facilitated by a special anatomical adaptation," wrote the researchers.



<h2 class="wp-block-heading" id="h-cat-vocalizations">Cat vocalizations</h2>



Cats produce various sounds, including meows and screeches. These sounds were not previously considered unique from a voice production standpoint as they originate in the cat's larynx, or "voice box." This mechanism is shared with humans and many other mammals.&nbsp;



<h2 class="wp-block-heading" id="h-"></h2>



However, cat purrs were believed to be different. They were thought to be produced through continuous cyclic contractions and relaxations of muscles in the vocal folds in the larynx, which would require consistent neural input and control from the brain.



<h2 class="wp-block-heading" id="h-a-new-viewpoint-nbsp">A new viewpoint&nbsp;</h2>



The study led by Herbst introduces a different viewpoint. According to the findings, cyclic muscle contractions are not imperative for the production of cat purrs.&nbsp;



Through controlled laboratory experiments, the researchers observed that the domestic cat larynx could yield low-pitched sounds characteristic of purring without the need for cyclical neural input or repetitive muscle contractions.



<h2 class="wp-block-heading" id="h-unexpected-findings-nbsp">Unexpected findings&nbsp;</h2>



These findings reveal an unexpected similarity between the sound production mechanism of cat purring and the human “creaky voice” or “vocal fry.”&nbsp;



The data shows that cats can produce purring sounds at extraordinarily low frequencies (20-30 Hz), which is surprising considering their small size and weight.



<h2 class="wp-block-heading" id="h-unique-anatomical-adaptation-nbsp">Unique anatomical adaptation&nbsp;</h2>



“Anatomical investigations revealed a unique ‘pad’ within the cats’ vocal folds that may explain how such a small animal, weighing only a few kilograms, can regularly produce sounds at those incredibly low frequencies (20-30 Hz, or cycles per second) – far below even than lowest bass sounds produced by human voices," said Herbst.



While the study does not entirely debunk the older theory, it shows that our current understanding of cat purring is incomplete and further investigation is needed.&nbsp;



The more we learn about the mechanisms and functions of purring, the better we can protect the well-being of our cats and accommodate their needs.



<h2 class="wp-block-heading" id="h-more-about-purring-nbsp">More about purring&nbsp;</h2>



Some researchers believe that purring helps cats heal. The low frequency of purrs causes a series of related vibrations within their body, which can:



<ul>
<li>Heal bones and wounds.</li>



<li>Build muscle and repair tendons.</li>



<li>Ease breathing.</li>



<li>Reduce pain and swelling.</li>
</ul>



Kittens start to pur when they are a few days old during nursing, which could be a way of communicating relaxation and contentment to their mothers. Adult cats also purr when they feel safe and comfortable.



Cats may also purr during stressful or painful moments, like while visiting a vet or during illness. This is believed to release endorphins, which can relieve pain.



The study is published in the journal <a href="http://dx.doi.org/10.1016/j.cub.2023.09.014" target="_blank" rel="noreferrer noopener">Current Biology</a>.



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Cat purring remains a mystery that we don't fully understand

Cats have captivated our attention for their wide range of...

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Today’s Video of the Day from the <a href="https://www.esa.int/">European Space Agency</a> features Nushagak Bay, a large estuary in southwest Alaska. Nushagak runs mainly north to south and exits in Bristol Bay, a large body of water in the Bering Sea.



"The bay is primarily fed by the Nushagak River, which begins in the Alaska Range and flows southwest approximately 450 km. The bay is also fed by several additional rivers including the Wood, Igushik, Snake and Weary rivers," says ESA.



"The dark colors of the Nushagak River are most likely due to tannins or lignins (chemical substances found in plants). Tannins and lignins from roots, leaves, seeds, bark and soil can leach into the water and give it a brown or even black colour. The sediments then flow southwards where it is mixed with the bluer waters of the bay."



Video/ Image Credit: ESA



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By <a href="http://csexton@earth.com">Chrissy Sexton</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Nushagak Bay in southwest Alaska

[sendtonews key="0ynNMYkMKa-2340414-12187" type="single"] Today’s Video of the Day from the...

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Today's Video of the Day from the <a href="https://www.acs.org/">American Chemical Society</a> (ACS) reveals that proteins on flu viruses are actually flexible, tilting and waving in a “breath-like” motion. According to the experts, these proteins could be used to better defend against the flu.



"The main antigenic targets of influenza virus are two surface glycoproteins, hemagglutinin (HA) and neuraminidase (NA). Whereas the structural and dynamical properties of both glycoproteins have been studied previously, the understanding of their plasticity in the whole-virion context is fragmented," wrote the researchers.



To investigate, the team conducted detailed simulations of the influenza A H1N1 virion, or the swine flu. The experts concluded that the visualizations show many new vulnerable states of flu viruses, which could improve future vaccines and antiviral drugs.



Video/ Image Credit: American Chemical Society&nbsp;



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By <a href="mailto:csexton@earth.com">Chrissy Sexton</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Editor



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Flu viruses are more flexible than expected

[sendtonews key="G9bUoxcjr4-2511624-12187" type="single"] Today's Video of the Day from the...

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Today’s Video of the Day from the <a href="https://www.esa.int/">European Space Agency</a> features Lake Trasimeno, which is located west of Perugia in central Italy. It is the fourth largest lake in the country. While Trasimeno’s water level varies, it has a maximum depth of approximately six meters.&nbsp;



"In this Copernicus Sentinel-2 image, captured on 6 August 2022, the lake’s emerald green colour is likely due to the presence of phytoplankton. Streaks in the water, particularly visible in the west, indicate the presence of soil and sediments which have been stirred up by winds. Dark colored waters in the southern part of the lake indicate a presence of submerged and floating macrophytes (aquatic plants) as well as algae," says ESA.



"Surrounded by hills on three sides, Trasimeno is subject to heavy storms created by winds, especially from the north and west. There are three islets in the lake: Maggiore, Minore and Polvese (the largest). The lake’s shores are sparsely inhabited with only two popular villages: Castiglione del Lago and Passignano sul Trasimeno."



"Italy is experiencing its worst drought in 70 years which has affected drinking water supplies, hydroelectric power and agricultural production. High temperatures, hot winds and lack of rainfall are the main causes of drought in the Umbrian region which saw Lake Trasimeno’s drop 1.3 m, reaching the limit of the hydrometric zero in July 2022."



Video/Image Credit: ESA&nbsp;



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By <a href="http://csexton@earth.com">Chrissy Sexton</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Lake Trasimeno in Central Italy

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Today's Video of the Day from the <a href="https://www.acs.org/">American Chemical Society</a> describes a new self-powered nanosensor that can instantly detect mercury contamination with the tap of a finger.&nbsp;



The oxidized form of mercury can be harmful when it is ingested through contaminated water or food. This makes it necessary for experts to develop sensors that can quickly and accurately detect the presence of mercury.&nbsp;



Zong-Hong Lin and colleagues have now created a triboelectric nanosensor (TENS) that can detect mercury by simply by touching a sample. According to the researchers, their TENS could serve as the basis for similar devices to safely and remotely monitor other pollutants.



Video Credit: American Chemical Society&nbsp;



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By <a href="mailto:csexton@earth.com">Chrissy Sexton</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Editor



Check us out on <a href="https://www.earth.com/earthsnap/">EarthSnap</a>, a free app brought to you by Eric Ralls and Earth.com.

Detecting mercury contamination with the tap of a finger

[sendtonews key="LvS8v8bp9z-2564889-12187" type="single"] Today's Video of the Day from the...

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Today’s Video of the Day from the <a href="https://www.esa.int/">European Space Agency</a> features Kainji Lake, a reservoir on the Niger River.



In 1968, Kainji Lake was created by the construction of the Kainji Dam. The Niger River, the third longest in Africa, enters the lake in the north.&nbsp;



According to <a href="https://www.earth.com/news/rivers-in-the-american-west-are-a-lifesaving-resource-for-birds/">ESA</a>, the creation of the lake submerged Foge Island and the town of Bussa and permanently flooded other riverine settlements, leaving around 50,000 people displaced.&nbsp;



Large parts of Foge Island are temporarily exposed during low water tides, and the land is often used by migrating fishermen. Kainji Dam is a dam across the Niger River in Niger State of Central Nigeria. 



Wild mammals occur at relatively low densities due to illegal hunting. Lake Kainji has suffered a dramatic decline as a fishery due to the high numbers of artisanal and subsistence fisherfolk using the lake. It has been suggested that a period of closure, together with controlled fishing rights may help improve fish stocks.



Kainji Lake National Park is the oldest of its kind in Nigeria. The park contains three distinct areas: a part of the Kainji Lake, the Borgu Game Reserve to the west of the lake, and the Zugurma Game Reserve to the southeast. The park is home to around 65 mammal species, 350 bird species, and 30 species of reptiles and amphibians. 



Video/ Image Credit: European Space Agency&nbsp;



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By <a href="mailto:csexton@earth.com">Chrissy Sexton</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Editor



Check us out on <a href="https://www.earth.com/earthsnap/">EarthSnap</a>, a free app brought to you by Eric Ralls and Earth.com.

Kainji Lake in north central Nigeria

[sendtonews key="iuA5mpp3jv-1641775-12187" type="single"] Today’s Video of the Day from the...

<div class="wp-block-sendtonews-playerselector">[sendtonews key="QGPzYnXEtN-1712599-12187" type="single"]</div>



Today’s Video of the Day from <a href="https://www.igb.illinois.edu/">Carl R. Woese Institute for Genomic Biology</a> reveals how scientists can modify common crops like soybean, rice, and wheat to protect them from heat stress.



“We need to double crop production by 2050 to feed a growing global population, and not only are we not on track to do that, but climate change is further complicating things,” said Amanda Cavanagh, a lecturer at the University of Essex. 



The study is part of Realizing Increased Photosynthetic Efficiency (RIPE), an international research project that aims to develop food crops that turn the sun’s energy into food more efficiently.



“Using an engineering approach we designed multiple alternative metabolic pathways to photorespiration. Testing them in the field showed increases in productivity which led Amanda to significantly move the project forward by showing our engineered plants can withstand pretty extreme temperature stress,” said study co-author and RIPE researcher Paul South.&nbsp;



“As the climate changes and temperature stresses increase the pressure on our global food supply, farmers will need every tool available including engineering approaches like the synthetic biology used here to maintain safe and productive harvests.”



The experts tested plants modified to have more efficient photorespiration to see if they were better adapted to warmer temperatures.&nbsp;



The team found that the engineered plants produced 26 percent more biomass than the wild-type plants exposed to the same temperatures, and had 15 percent less yield loss under the higher temperatures.



Video Credit: Amanda Nguyen/University of Illinois



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By <a href="mailto:csexton@earth.com">Chrissy Sexton</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Editor



Check us out on <a href="https://www.earth.com/earthsnap/">EarthSnap</a>, a free app brought to you by Eric Ralls and Earth.com.

Designing crops that can beat the heat

[sendtonews key="QGPzYnXEtN-1712599-12187" type="single"] Today’s Video of the Day from Carl...

The calving front of Greenland’s Jakobshavn Glacier seen during an IceBridge survey flight in 2012.
Credit:<a href="https://www.nasa.gov/content/calving-front-of-jakobshavn-glacier-in-greenland#.XEqJPNIzbIU"> NASA</a> / Jefferson Beck

Calving Front of Jakobshavn Glacier in Greenland

Panoramic view of Thule Air Base, Greenland, on Mar. 10, 2014. Thule Air Base, or Thule Air Base/Pituffik Airport (IATA: THU, ICAO: BGTL), is the United States Air Force's northernmost base, located 1,207 km (750 mi) north of the Arctic Circle and 1,524 km (947 mi) from the North Pole on the northwest coast of the island of Greenland.
Thule Air Base is the <a href="https://en.wikipedia.org/wiki/Thule_Air_Base">US Armed</a> Forces' northernmost installation. Thule's arctic environment includes icebergs in North Star Bay, two islands (Saunders Island and Wolstenholme Island), a polar ice sheet, and Wolstenholme Fjord – the only place on Earth where four active glaciers join together.
Thule Air Base is home to the 21st Space Wing's global network of sensors providing missile warning, space surveillance and space control to North American Aerospace Defense Command (NORAD) and Air Force Space Command (AFSPC).
Thule Air Base is also home to the 821st Air Base Group and is responsible for air base support within the Thule Defense Area for the multinational population of "Team Thule". The base hosts the 12th Space Warning Squadron (12 SWS) which operates a Ballistic Missile Early Warning System (BMEWS) designed to detect and track ICBMs launched against<a href="http://www.earth.com/news/people-getting-tattoos-2000-years-ago/"> North America</a>. Thule is also host to Detachment 1 of the 23rd Space Operations Squadron, part

Credit:<a href="https://www.nasa.gov/content/goddard/panoramic-view-of-thule-air-base-greenland#.XEqGJdIzbIU"> NASA</a> / Christy Hansen