Author Archives: curiouscat

Why Wasn’t the Earth Covered in Ice 4 Billion Years Ago – When the Sun was Dimmer

Climate scientists from all over the globe are now able to test their climate models under extreme conditions thanks to Professor Minik Rosing, University of Copenhagen. Rosing has solved one of the great mysteries and paradoxes of our geological past, namely, “Why the earth’s surface was not just one big lump of ice four billion years ago when the Sun’s radiation was much weaker than it is today.” Until now, scientists have presumed that the earth’s atmosphere back then consisted of 30% carbon dioxide (CO2) which ensconced the planet in a protective membrane, thereby trapping heat like a greenhouse.

The faint early sun paradox
In 1972, the late, world famous astronomer Carl Sagan and his colleague George Mullen formulated “The faint early sun paradox. ” The paradox consisted in that the earth’s climate has been fairly constant during almost four of the four and a half billion years that the planet has been in existence, and this despite the fact that radiation from the sun has increased by 25-30 percent.

The paradoxical question that arose for scientists in this connection was why the earth’s surface at its fragile beginning was not covered by ice, seeing that the sun’s rays were much fainter than they are today. Science found one probable answer in 1993, which was proffered by the American atmospheric scientist, Jim Kasting. He performed theoretical calculations that showed that 30% of the earth’s atmosphere four billion years ago consisted of CO2. This in turn entailed that the large amount of greenhouse gases layered themselves as a protective greenhouse around the planet, thereby preventing the oceans from freezing over.

Mystery solved
Now, however, Professor Minik Rosing, from the Natural History Museum of Denmark, and Christian Bjerrum, from the Department of Geography and Geology at University of Copenhagen, together with American colleagues from Stanford University in California have discovered the reason for “the missing ice age” back then, thereby solving the sun paradox, which has haunted scientific circles for more than forty years.

Professor Minik Rosing explains, “What prevented an ice age back then was not high CO2 concentration in the atmosphere, but the fact that the cloud layer was much thinner than it is today. In addition to this, the earth’s surface was covered by water. This meant that the sun’s rays could warm the oceans unobstructed, which in turn could layer the heat, thereby preventing the earth’s watery surface from freezing into ice. The reason for the lack of clouds back in earth’s childhood can be explained by the process by which clouds form. This process requires chemical substances that are produced by algae and plants, which did not exist at the time. These chemical processes would have been able to form a dense layer of clouds, which in turn would have reflected the sun’s rays, throwing them back into the cosmos and thereby preventing the warming of earth’s oceans. Scientists have formerly used the relationship between the radiation from the sun and earth’s surface temperature to calculate that earth ought to have been in a deep freeze during three billion of its four and a half billion years of existence. Sagan and Mullen brought attention to the paradox between these theoretical calculations and geological reality by the fact that the oceans had not frozen. This paradox of having a faint sun and ice-free oceans has now been solved.”

CO2 history iluminated
Minik Rosing and his team have by analyzing samples of 3.8-billion-year-old mountain rock from the world’s oldest bedrock, Isua, in western Greenland, solved the “paradox”.

But more importantly, the analyses also provided a finding for a highly important issue in today’s climate research – and climate debate, not least: whether the atmosphere’s CO2 concentration throughout earth’s history has fluctuated strongly or been fairly stable over the course of billions of years.

“The analyses of the CO2-content in the atmosphere, which can be deduced from the age-old Isua rock, show that the atmosphere at the time contained a maximum of one part per thousand of this greenhouse gas. This was three to four times more than the atmosphere’s CO2-content today. However, not anywhere in the range of the of the 30 percent share in early earth history, which has hitherto been the theoretical calculation. Hence we may conclude that the atmosphere’s CO2-content has not changed substantially through the billions of years of earth’s geological history. However, today the graph is turning upward. Not least due to the emissions from fossil fuels used by humans. Therefore it is vital to determine the geological and atmospheric premises for the prehistoric past in order to understand the present, not to mention the future, in what pertains to the design of climate models and calculations,” underscores Minik Rosing.

Full press release from the University of Copenhagen in Denmark.

Gravity Emerges from Quantum Information, Say Physicists

One of the hottest new ideas in physics is that gravity is an emergent phenomena; that it somehow arises from the complex interaction of simpler things.
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perhaps the most powerful idea to emerge from Verlinde’s approach is that gravity is essentially a phenomenon of information.
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Over recent years many results in quantum mechanics have pointed to the increasingly important role that information appears to play in the Universe. Some physicists are convinced that the properties of information do not come from the behaviour of information carriers such as photons and electrons but the other way round. They think that information itself is the ghostly bedrock on which our universe is built.

Gravity has always been a fly in this ointment. But the growing realisation that information plays a fundamental role here too, could open the way to the kind of unification between the quantum mechanics and relativity that physicists have dreamed of.

This speculative physics is fascinating. Open access paper: Gravity from Quantum Information.

Using Bacteria to Power Microscopic Machines

Scientists at the U.S. Department of Energy’s (DOE) Argonne National Laboratory and Northwestern University have discovered that common bacteria can turn microgears when suspended in a solution, providing insights for designs of bio-inspired dynamically adaptive materials for energy.

“The ability to harness and control the power of bacterial motion is an important requirement for further development of hybrid biomechanical systems driven by microorganisms,” said Argonne physicist and principal investigator Igor Aronson. “In this system, the gears are a million times more massive than the bacteria.”

A few hundred bacteria work together in order to turn the gear. When multiple gears are placed in the solution with the spokes connected as in a clock, the bacteria will turn both gears in opposite directions, causing the gears to rotate in synchrony—even for long stretches of time.

“There exists a wide gap between man-made hard materials and living tissues; biological materials, unlike steel or plastics, are ‘alive,'” Aronson said. “Our discovery demonstrates how microscopic swimming agents, such as bacteria or man-made nanorobots, in combination with hard materials, can constitute a ‘smart material’ which can dynamically alter its microstructures, repair damage, or power microdevices.”

Surprise Shrimp Under Antarctic Ice

A three-inch long Lyssianasid amphipod found 600 feet beneath the Ross Ice Shelf stars in a recent popular webcast (see below). NASA scientists were using a borehole camera to look back up towards the ice surface when they spotted this pinkish-orange creature swimming beneath the ice.

Stacy Kim of Moss Landing Marine Laboratory was the first biologist to see the video and immediately recognized it as a Lyssianasid amphipod. It was about 3 inches long and Stacy concluded that this meant there was quite an extensive biological community under the ice here – even 20 miles from open water.

Next steps for Google’s Experimental Fiber Network

Think big with a gig: Google’s experimental fiber

Universal, ultra high-speed Internet access will make all this and more possible. We’ve urged the FCC to look at new and creative ways to get there in its National Broadband Plan – and today we’re announcing an experiment of our own.
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We’re planning to build and test ultra high-speed broadband networks in a small number of trial locations across the United States. We’ll deliver Internet speeds more than 100 times faster than what most Americans have access to today with 1 gigabit per second, fiber-to-the-home connections. We plan to offer service at a competitive price to at least 50,000 and potentially up to 500,000 people.

Next steps for our experimental fiber network

So what’s next? Over the coming months, we’ll be reviewing the responses to determine where to build. As we narrow down our choices, we’ll be conducting site visits, meeting with local officials and consulting with third-party organizations. Based on a rigorous review of the data, we will announce our target community or communities by the end of the year.

Of course, we’re not going to be able to build in every interested community — our plan is to reach a total of at least 50,000 and potentially up to 500,000 people with this experiment. Wherever we decide to build, we hope to learn lessons that will help improve Internet access everywhere.

This is another great idea from Google. Not only to push forward the much poorer internet connectivity those in the USA have than other countries but it will hopefully lead to some real engineering breakthroughs. And it is a smart move to increase Google’s potential income – a better internet experience (for users) will likely help Google quite a bit.

Researchers Find High-Fructose Corn Syrup Results in More Weight Gain

A Princeton University research team has demonstrated that rats with access to high-fructose corn syrup gained significantly more weight than those with access to table sugar, even when their overall caloric intake was the same. In addition to causing significant weight gain in lab animals, long-term consumption of high-fructose corn syrup also led to abnormal increases in body fat, especially in the abdomen, and a rise in circulating blood fats called triglycerides

Photo of Princeton University research team, including (from left) undergraduate Elyse Powell, psychology professor Bart Hoebel, visiting research associate Nicole Avena and graduate student Miriam Bocarsly, by Denise Applewhite

The first study showed that male rats given water sweetened with high-fructose corn syrup in addition to a standard diet of rat chow gained much more weight than male rats that received water sweetened with table sugar, or sucrose, in conjunction with the standard diet. The concentration of sugar in the sucrose solution was the same as is found in some commercial soft drinks, while the high-fructose corn syrup solution was half as concentrated as most sodas.

The second experiment — the first long-term study of the effects of high-fructose corn syrup consumption on obesity in lab animals — monitored weight gain, body fat and triglyceride levels in rats with access to high-fructose corn syrup over a period of six months. Compared to animals eating only rat chow, rats on a diet rich in high-fructose corn syrup showed characteristic signs of a dangerous condition known in humans as the metabolic syndrome, including abnormal weight gain, significant increases in circulating triglycerides and augmented fat deposition, especially visceral fat around the belly. Male rats in particular ballooned in size: Animals with access to high-fructose corn syrup gained 48 percent more weight than those eating a normal diet. In humans, this would be equivalent to a 200-pound man gaining 96 pounds.

“These rats aren’t just getting fat; they’re demonstrating characteristics of obesity, including substantial increases in abdominal fat and circulating triglycerides,” said Princeton graduate student Miriam Bocarsly. “In humans, these same characteristics are known risk factors for high blood pressure, coronary artery disease, cancer and diabetes.” In addition to Hoebel and Bocarsly, the research team included Princeton undergraduate Elyse Powell and visiting research associate Nicole Avena, who was affiliated with Rockefeller University during the study and is now on the faculty at the University of Florida. The Princeton researchers note that they do not know yet why high-fructose corn syrup fed to rats in their study generated more triglycerides, and more body fat that resulted in obesity.

Basketball Padding

Basketball used to be considered a non-contact sport. Now more and more college and pro players are wearing padding. March Madness, this year with more padding

Plumlee and dozens of other college basketball players wear compression shirts and shorts dotted with foam and plastic shock-absorbing pads under their uniforms. There are also padded sleeves for the elbows and knees. In the past few years players have started to wear this layer of protective gear meant to feel like a second-skin in a sport that has bigger, faster and stronger athletes than ever.
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“Some of the things you’ll see like these products, a lot of them tend to be more fads that come and go,” he said. “But anything that comes down over the edge of a bony prominence, or on the knee, makes sense. For the ribs — there’s cartilage that is a natural shock absorber so I don’t know how truly affective that piece might be.”

Purchase: McDavid knee and elbow pads – McDavid Hex Power Shooter Arm Sleeve – Hexpad Thudd with Extended Thigh

Taste Cells in the Stomach and Intestine

Stomach’s Sweet Tooth

Taste, scientists are discovering, is a whole-body sensation. There are taste cells in the stomach, intestine and, evidence suggests, the pancreas, colon and esophagus. These sensory cells are part of an ancient battalion tasked with guiding food choices
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Newly discovered taste cells in the gut appear to send a “prepare for fuel” message to the body, a finding that may explain a link between diet soda and diabetes risk.
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The gut’s taste cells appear to be built from the same machinery as the taste cells of the tongue, the structures of which scientists have only recently nailed down. Taste cells interact with what are called “tastants” via receptors, specialized proteins that protrude from cell walls and bind to specific molecules drifting by. When a tastant binds to a receptor, it signals other molecules that, in the mouth, immediately send an “accept” or “reject” message to the brain.
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Gut taste cells appear to regulate, in part, secretion of insulin, a hormone crucial for telling body tissues whether they should tap newly arrived glucose or valuable stored fat for energy.

Engineering Mosquitoes to be Flying Vaccinators

Mosquitoes Engineered Into Flying Vaccinators by Emily Singer

Researchers in Japan have transformed mosquitoes into vaccine-carrying syringes by genetically engineering the insects to express the vaccine for leishmaniasis–a parasitic disease transmitted by the sandfly–in their saliva. According to a study in Insect Molecular Biology, mice bitten by these mosquitoes produced antibodies against the parasite. It’s not yet clear whether the immune response was strong enough to protect against infection.

“Following bites, protective immune responses are induced, just like a conventional vaccination but with no pain and no cost,” said lead researcher Shigeto Yoshida, from the Jichi Medical University in JapanYoshida, in a press release from the journal. “What’s more continuous exposure to bites will maintain high levels of protective immunity, through natural boosting, for a life time. So the insect shifts from being a pest to being beneficial.”

Researchers consider the project more of a proof of principle experiment than a viable public health option, at least for now.

Very cool.

Invisible Worlds: Fastest Thing on the Planet

Fun with Fungi.