Articles tagged with Food Webs
Scientists discover mercury released into polar environments when sun rises, entering snowpack and potentially affecting food webs. The 'mercury sunrise' phenomenon contributes to increasing mercury levels in Arctic seabirds and marine mammals.
Researchers at Dartmouth College found that algae helps to reduce the concentration of methylmercury in Daphnia and fish by dispersing it widely throughout single-celled algae cells. This discovery has significant implications for understanding mercury biomagnification in aquatic ecosystems.
Golden eagles colonized Santa Cruz Island due to an abundance of feral piglets, preying on island foxes and decimating their population. Skunk populations are booming as a result, thanks to reduced competition from foxes.
Researchers found that 20% of caterpillars died from parasitoid attacks, mostly from introduced species. The study highlights the importance of understanding ecological costs of biocontrol agents to prevent adverse cascading events in food chains.
A new study from Michigan Medicine shows that color-coded labels on supermarket shelves can guide shoppers to healthier food choices, particularly among African Americans. The program may lower the risk of diet-related health problems like heart disease.
A study found that forest fragments have insufficient food for some songbirds, leading to reduced feeding visits and longer breeding cycles. The researchers believe that microclimates within small fragments may contribute to lower insect populations, affecting the birds' survival.
A recent study by the NHLBI found that reducing dietary sodium can significantly lower blood pressure in people with and without hypertension. The study, which involved 412 participants, showed that the lowest sodium intake produced the greatest blood pressure reduction, regardless of diet type.
Chlordane, a persistent organic pollutant, accumulates in the human body and can cause digestive and nervous system disorders; washing food before eating can reduce exposure risk
A recent study updated the classic 'Stigler's Diet Problem' to reflect current dietary recommendations and prices. The results show that a woman's diet is approximately $115.40 cheaper than a man's, with daily costs of $535.27 for women and $651.27 for men.
Capuchin monkeys have been found to cooperate in obtaining food by working together and sharing the rewards. This study by Frans de Waal and Michelle Berger suggests that reciprocity is a fundamental feature of human society and has implications for understanding evolutionary cooperation.
A Purdue University researcher has developed a soy-based feed for farm-raised fish, reducing phosphorus and nitrogen excretion and minimizing pollution. This alternative feed is expected to meet growing demand in the aquaculture industry, which is struggling with declining wild fish populations.
Scientists developed a theoretical model of food web organization based on two simple rules, revealing deep similarities between diverse ecosystems. The 'niche model' accurately predicts 12 characteristics of food webs, surpassing the cascade model's predictions.
Researchers Hu et al. found little distinction among saturated fatty acids on cardiovascular risk, and combining with less harmful ones in food sources reduced risk significantly when replaced by monounsaturated and polyunsaturated fats.
A study by Purdue University found that vegan diets lack sufficient calcium, even with dairy-free alternatives. Experts recommend drinking milk or adding fortified foods/supplements to meet the daily calcium requirement. Vegans may need to consume large amounts of calcium-rich vegetables like broccoli and kale to get enough.
The Institute of Food Technologists' 1999 Annual Meeting & FOOD EXPO will feature over 1,200 scientific presentations on global food safety, nutraceuticals, biotechnology, and more. Attendees can also explore the latest in food products, ingredients, and processing techniques.
Representatives from IFT, FDA, and industry experts will discuss cooking and food storage time and temperature specifications in restaurants and retail food operations. The forum aims to enhance food safety and quality worldwide through information exchange and knowledge sharing among members.
A recycling plan devised by Cornell University students aims to save restaurant scraps from landfills and send them to compost piles, boosting community greenhouse-gardens. Seven restaurants have expressed interest in composting their food scraps, and a pilot study is underway.
A study by government scientists found restaurant-prepared meats contain cancer-causing compounds up to ten times higher than similar fast food items. Heterocyclic amines, formed during cooking, are believed to contribute to cancer in people.
The Nutrition Analysis Tool (NAT) allows users to analyze the nutrients in over 5,200 common food items based on daily allowance data from the US Department of Agriculture. Researchers are working to add an energy calculator to help high school athletes at risk for anorexia and bulimia make better nutrition decisions.
Researchers at UC Davis analyzed eight lake studies and found that limiting nutrient supply is a stronger mechanism for controlling algae blooms than tinkering with food webs. This challenges the 'trophic cascade hypothesis,' which suggests manipulating food web structure can regulate lake clarity.
A new sensor developed by Berkeley Lab can detect the presence of toxic E. coli bacteria instantly, providing a cost-effective solution for food companies, health inspectors, and consumers. The sensor uses a color-changing technology that can be placed on various materials, allowing for rapid detection of contaminated products.
Scientists have narrowed down the list of suspect peanut proteins from 30 to seven, a significant step towards developing effective treatments for peanut allergies. The identification of these specific proteins opens up new avenues for investigation, including gene injection therapy and vaccine development.