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Oceans' heat-buffering ability may be weakening
March 30, 2015 10:23 AM - Cheryl Katz, Yale Environment 360

For decades, the earth’s oceans have soaked up more than nine-tenths of the atmosphere’s excess heat trapped by greenhouse gas emissions. By stowing that extra energy in their depths, oceans have spared the planet from feeling the full effects of humanity’s carbon overindulgence. But as those gases build in the air, an energy overload is rising below the waves. A raft of recent research finds that the ocean has been heating faster and deeper than scientists had previously thought. And there are new signs that the oceans might be starting to release some of that pent-up thermal to significant global temperature increases in the coming years. 

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Antioxidant Effects differ by Leaf Color
March 27, 2015 01:47 PM - University of the Basque Country

Lettuce, one of the indispensable vegetables in the Mediterranean diet, is a food that greatly benefits health, mainly because it is rich in antioxidants. But not all lettuce varieties have the same antioxidant effect. According to a study led by the researcher Usue Pérez-López of the Department of Plant Biology and Ecology of the UPV/EHU's Faculty of Science and Technology, the colour of the leaves of these vegetables determines the speed at which their compounds act. So lettuces with green leaves have antioxidants that react more slowly while red-leaf ones have a faster effect. The results of this study have been set out in a paper "Phenolic Composition and Related Antioxidant Properties in Differently Coloured Lettuces: A Study by Electron Paramagnetic Resonance (EPR) Kinetics" recently published by the ‘Journal of Agricultural and Food Chemistry'.

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SPOTLIGHT

The importance of methane seeps in microbial biodiversity of sea floor

University of Delaware

A new study “provides evidence that methane seeps are island-like habitats that harbor distinct microbial communities unique from other seafloor ecosystems." These seeps play an important role in microbial biodiversity of the sea floor.

Methane seeps are natural gas leaks in the sea floor that emit methane into the water. Microorganisms that live on or near these seeps can use the methane as a food source, preventing the gas from collecting in the surrounding hydrosphere or migrating into the atmosphere.

“Marine environments are a potentially huge source for methane outputs to the atmosphere, but the surrounding microbes keep things in check by eating 75 percent of the methane before it gets to the atmosphere. These organisms are an important part of the underwater ecosystem, particularly as it relates to global gas cycles that are climate important in terms of greenhouse gas emissions,” said University of Delaware assistant professor of marine biosciences, Jennifer Biddle.

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