The World Meteorological Organization’s report confirms last year had the highest temperatures on record and predicts an even hotter 2024. Also, NASA’s new PACE satellite will study how these tiny creatures could affect Earth’s climate, and how aerosols influence air quality.UN Report Confirms 2023 Was Hottest Year On RecordA new report from the United Nations’ World Meteorological Organization shows that last year had the hottest average global temperatures since recording began 174 years ago. Ocean temperatures also reached a 65-year high last year, and 2024 is on track to be even hotter.Ira talks with Jason Dinh, climate editor at Atmos Magazine about that and other top science news of the week including cannibal birds, fighting Dengue fever with bacteria-infected mosquitos and the evolutionary benefit of whale menopause.Why This NASA Satellite Is Studying PlanktonDid you know you can see plankton … from space? Earlier this year, NASA launched a satellite to do exactly that. It’s called PACE, which stands for Plankton, Aerosol, Cloud, and ocean Ecosystem, and NASA hopes that the satellite can tell us more about how these tiny creatures interact with Earth’s atmosphere and influence our climate.Some species of plankton, called phytoplankton, are microscopic plants that absorb carbon dioxide and produce oxygen. PACE has equipment that can identify different species of phytoplankton by the kind of light they give off, giving NASA real-time information about their location and population size, which can also aid fisheries and coastal communities when algal blooms occur.PACE will also study how aerosols affect air quality on Earth. Additional instruments on the satellite can differentiate between different kinds of aerosols by studying how they reflect light back into space, which will help scientists refine their climate models so that more accurate forecasts can be made.Ira Flatow talks to Dr. Ivona Cetinic, PACE’s science lead for ocean biogeochemistry, about the satellite, her favorite species of plankton, and how the public can benefit from the data that the mission will provide.Transcripts for each segment will be available the week after the show airs on sciencefriday.com.
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Covering the outer reaches of space to the tiniest microbes in our bodies, Science Friday is the source for entertaining and educational stories about science, technology, and other cool stuff.
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Folge vom 22.03.20242023 Was Hottest Year On Record | The NASA Satellite Studying Plankton
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Folge vom 21.03.2024A Strange-Looking Fish, Frozen In TimeThe term “living fossil” has been applied to any number of animals, from sharks to turtles to the coelacanth. It’s the idea that those animals look very much the same way their species may have looked millions of years ago, with limited evolutionary change over that time.After analyzing the genomes of many different species on that “living fossil” list, researchers report they may have found an animal that evolves more slowly than all the others—a group of fish called gar. The rate of molecular change in gar genomes is the slowest of any jawed vertebrate, the researchers say. In fact, gar genomes change so slowly that two gar species that diverged from each other over 105 million years ago can still interbreed and produce fertile offspring. In evolutionary time, that’s comparable to the distance between humans and elephants. The researchers believe that the slow rate of change in gars may be due to an exceptional ability to repair mutations and other errors in their genes.Dr. Solomon David, assistant professor of aquatic ecology at the University of Minnesota, and Chase Brownstein, a graduate student in Yale’s department of ecology and evolutionary biology, join Ira to discuss the findings, recently reported in the journal Evolution.Transcripts for each segment will be available after the show airs on sciencefriday.com. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.
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Folge vom 20.03.2024What We Know After 4 Years Of COVID-19Four years ago this week, the world as we know it changed. Schools shut down, offices shuttered, and we hunkered down at home with our Purell and canned foods, trying to stay safe from a novel, deadly coronavirus. Back then most of us couldn’t fathom just how long the pandemic would stretch on.And now four years later, some 1.2 million people have died in the U.S alone and nearly 7 million have been hospitalized as a result of a COVID-19 infection, according to the CDC.So, what have we learned about how COVID-19 attacks the body? What can be done for long COVID sufferers? And what can we expect in the future?Ira analyzes this era of the pandemic with Hannah Davis, co-founder of the Patient-Led Research Collaborative in New York City, and Dr. Akiko Iwasaki, immunobiologist at Yale Medical School in New Haven, Connecticut.Transcripts for each segment will be available the week after the show airs on sciencefriday.com Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.
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Folge vom 19.03.2024Science Unlocks The Power Of Flavor In ‘Flavorama’Think about the best meal you’ve ever eaten: Maybe it was in a restaurant in a far-off city, or perhaps it was a home-cooked meal made by someone you love. No matter where or what it was, odds are what made it so memorable was the flavor.Flavor is arguably the most important part of a meal. If the flavor of something is off, or undetectable, it can jeopardize your enjoyment. There’s a lot of chemistry and biological science behind how and what we taste.Flavorama: A Guide to Unlocking the Art and Science of Flavor is a new book that breaks down the mechanisms that go into these processes. Ira is joined by author Arielle Johnson, who holds a PhD in chemistry and co-founded the fermentation lab at the world-famous Copenhagen restaurant Noma.Transcripts for each segment will be available the week after the show airs on sciencefriday.com Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.