A pioneering Cornish research partnership is providing invaluable information to the UK’s shellfish industry by improving understanding of what seafood people choose to eat and why.
University of Exeter Medical School PhD student, Nick Boase, is conducting surveys across the country to shed light on what people understand about shellfish, and uncover reasons why they might shy away from consuming produce grown in the UK. (more…)
The fibrous threads helping mussels stay anchored – in spite of waves that sometimes pound the shore with a force equivalent to a jet liner flying at 600 miles per hour – are more prone to snap when ocean temperatures climb higher than normal.
Emily Carrington, a University of Washington professor of biology, reported Saturday (Feb. 16) that the fibrous threads she calls “nature’s bungee cords” become 60 percent weaker in water that was 15 degrees F (7 C) above typical summer temperatures where the mussels were from. She spoke at the American Association for the Advancement of Science meeting in Boston. (more…)
A Yale scientist and colleagues in Britain have found a highly unusual ancient marine fossil that retains soft body parts as well as its shell, including limbs, eyes, gills and alimentary system. The fossil represents a new species of ostracod, a tiny crustacean related to crabs, lobsters and shrimps.
“Fossil ostracods often provide evidence of the relative ages of the rocks in which they occur, but it is very difficult to determine their relationship to living forms because only the shell is normally preserved,” said Derek E. G. Briggs, director of Yale’s Peabody Museum of Natural History and a co-author of the research. “This 425-million-year-old new form is remarkable in preserving the limbs and other anatomical features as well.” (more…)
