As antibiotic resistance increases globally, the heat is on to find new alternatives to treat infections. Chemists can get a head start by looking at compounds produced in nature by fishes’ microbes.
The pressure in the deepest part of the ocean can be 1,000 times greater than the pressure we experience at sea level – but creatures that live and visit there have some very special features.
A few decades ago Boston Harbor was one of the nation’s dirtiest water bodies. Now, healthier fish in the harbor underscore that a multibillion-dollar cleanup has succeeded.
Increase of carbon dioxide in the ocean affects the way fish detect predators, mates or food and could threaten not only individual fish but entire populations.
Drastic oxygen losses in the world’s oceans millions of years ago coincided with mass extinctions. Scientists see this as a warning about how climate change could affect oceans today.
Sunanda Creagh, The Conversation; Jordan Fermanis, The Conversation; Justin Bergman, The Conversation, and Dilpreet Kaur, The Conversation
Food fraud, the centuries-old problem that won’t go away
The Conversation55.8 MB(download)
Dairy farmers used to put sheep brains and chalk in skim milk to make it look frothier and whiter. Coffee, honey and wine have also been past targets of food fraudsters. Can the law ever keep up?
Our children all know the little clownfish Nemo, star of the Pixar film. But why does he have three stripes, rather than one or two? Developmental and evolutionary biology are revealing the answer.
Executive Director and Professor of Fisheries and River Management, Gulbali Institute (Agriculture, Water and Environment), Charles Sturt University, Charles Sturt University