Niantic Labs' Field Trip is a location-discovery app that runs in the background during your aimless wanderings, piping up when you stumble across something notable. Unfortunately, for software designed to help you travel, it'd only made the one journey itself -- to the UK, and no further. Fortunately, the Google-owned company has sent the Android version of the app truly global, opening it up to over 80 countries to find stuff in. Niantic Labs has also jammed in 30 languages and auto-translation, so if you find a restaurant review in an unfamiliar tongue, you won't have to resort to negotiating with the locals.
'Fish thermometer' reveals long-standing, global impact of climate changePublic release date: 15-May-2013 [ | E-mail | Share ]
Contact: William Cheung w.cheung@fisheries.ubc.ca 778-837-7252 University of British Columbia
Climate change has been impacting global fisheries for the past four decades by driving species towards cooler, deeper waters, according to University of British Columbia scientists.
In a Nature study published this week, UBC researchers used temperature preferences of fish and other marine species as a sort of "thermometer" to assess effects of climate change on the world's oceans between 1970 and 2006.
They found that global fisheries catches were increasingly dominated by warm-water species as a result of fish migrating towards the poles in response to rising ocean temperatures.
"One way for marine animals to respond to ocean warming is by moving to cooler regions," says the study's lead author William Cheung, an assistant professor at UBC's Fisheries Centre. "As a result, places like New England on the northeast coast of the U.S. saw new species typically found in warmer waters, closer to the tropics.
"Meanwhile in the tropics, climate change meant fewer marine species and reduced catches, with serious implications for food security."
"We've been talking about climate change as if it's something that's going to happen in the distant future our study shows that it has been affecting our fisheries and oceans for decades," says Daniel Pauly, principal investigator with UBC's Sea Around Us Project and the study's co-author. "These global changes have implications for everyone in every part of the planet."
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A summary of the study is available at http://www.pewenvironment.org/news-room/fact-sheets/warming-oceans-are-reshaping-fisheries-85899474034.
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'Fish thermometer' reveals long-standing, global impact of climate changePublic release date: 15-May-2013 [ | E-mail | Share ]
Contact: William Cheung w.cheung@fisheries.ubc.ca 778-837-7252 University of British Columbia
Climate change has been impacting global fisheries for the past four decades by driving species towards cooler, deeper waters, according to University of British Columbia scientists.
In a Nature study published this week, UBC researchers used temperature preferences of fish and other marine species as a sort of "thermometer" to assess effects of climate change on the world's oceans between 1970 and 2006.
They found that global fisheries catches were increasingly dominated by warm-water species as a result of fish migrating towards the poles in response to rising ocean temperatures.
"One way for marine animals to respond to ocean warming is by moving to cooler regions," says the study's lead author William Cheung, an assistant professor at UBC's Fisheries Centre. "As a result, places like New England on the northeast coast of the U.S. saw new species typically found in warmer waters, closer to the tropics.
"Meanwhile in the tropics, climate change meant fewer marine species and reduced catches, with serious implications for food security."
"We've been talking about climate change as if it's something that's going to happen in the distant future our study shows that it has been affecting our fisheries and oceans for decades," says Daniel Pauly, principal investigator with UBC's Sea Around Us Project and the study's co-author. "These global changes have implications for everyone in every part of the planet."
###
A summary of the study is available at http://www.pewenvironment.org/news-room/fact-sheets/warming-oceans-are-reshaping-fisheries-85899474034.
[ | E-mail | Share ]
?
AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.
May 15, 2013 ? Climate change has been impacting global fisheries for the past four decades by driving species towards cooler, deeper waters, according to University of British Columbia scientists.
In a Nature study published this week, UBC researchers used temperature preferences of fish and other marine species as a sort of "thermometer" to assess effects of climate change on the world's oceans between 1970 and 2006.
They found that global fisheries catches were increasingly dominated by warm-water species as a result of fish migrating towards the poles in response to rising ocean temperatures.
"One way for marine animals to respond to ocean warming is by moving to cooler regions," says the study's lead author William Cheung, an assistant professor at UBC's Fisheries Centre. "As a result, places like New England on the northeast coast of the U.S. saw new species typically found in warmer waters, closer to the tropics.
"Meanwhile in the tropics, climate change meant fewer marine species and reduced catches, with serious implications for food security."
"We've been talking about climate change as if it's something that's going to happen in the distant future -- our study shows that it has been affecting our fisheries and oceans for decades," says Daniel Pauly, principal investigator with UBC's Sea Around Us Project and the study's co-author. "These global changes have implications for everyone in every part of the planet."
A summary of the study is available at http://www.pewenvironment.org/news-room/fact-sheets/warming-oceans-are-reshaping-fisheries-85899474034.
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The above story is reprinted from materials provided by University of British Columbia.
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Journal Reference:
William W. L. Cheung, Reg Watson, Daniel Pauly. Signature of ocean warming in global fisheries catch. Nature, 2013; 497 (7449): 365 DOI: 10.1038/nature12156
Note: If no author is given, the source is cited instead.
May 15, 2013 ? This composite image of a galaxy illustrates how the intense gravity of a supermassive black hole can be tapped to generate immense power. The image contains X-ray data from NASA's Chandra X-ray Observatory (blue), optical light obtained with the Hubble Space Telescope (gold) and radio waves from the NSF's Very Large Array (pink).
This multi-wavelength view shows 4C+29.30, a galaxy located some 850 million light years from Earth. The radio emission comes from two jets of particles that are speeding at millions of miles per hour away from a supermassive black hole at the center of the galaxy. The estimated mass of the black hole is about 100 million times the mass of our Sun. The ends of the jets show larger areas of radio emission located outside the galaxy.
The X-ray data show a different aspect of this galaxy, tracing the location of hot gas. The bright X-rays in the center of the image mark a pool of million-degree gas around the black hole. Some of this material may eventually be consumed by the black hole, and the magnetized, whirlpool of gas near the black hole could in turn, trigger more output to the radio jet.
Most of the low-energy X-rays from the vicinity of the black hole are absorbed by dust and gas, probably in the shape of a giant doughnut around the black hole. This doughnut, or torus blocks all the optical light produced near the black hole, so astronomers refer to this type of source as a hidden or buried black hole. The optical light seen in the image is from the stars in the galaxy.
The bright spots in X-ray and radio emission on the outer edges of the galaxy, near the ends of the jets, are caused by extremely high energy electrons following curved paths around magnetic field lines. They show where a jet generated by the black hole has plowed into clumps of material in the galaxy (mouse over the image for the location of these bright spots). Much of the energy of the jet goes into heating the gas in these clumps, and some of it goes into dragging cool gas along the direction of the jet. Both the heating and the dragging can limit the fuel supply for the supermassive black hole, leading to temporary starvation and stopping its growth. This feedback process is thought to cause the observed correlation between the mass of the supermassive black hole and the combined mass of the stars in the central region or bulge or a galaxy.
These results were reported in two different papers. The first, which concentrated on the effects of the jets on the galaxy, is available online and was published in the May 10, 2012 issue of The Astrophysical Journal. It is led by Aneta Siemiginowska from the Harvard-Smithsonian Center for Astrophysics (CfA) in Cambridge, MA and the co-authors are ?ukasz Stawarz, from the Institute of Space and Astronautical Science in Yoshinodai, Japan; Teddy Cheung from the National Academy of Sciences in Washington, DC; Thomas Aldcroft from CfA; Jill Bechtold from University of Arizona in Tucson, AZ; Douglas Burke from CfA; Daniel Evans from CfA; Joanna Holt from Leiden University in Leiden, The Netherlands; Marek Jamrozy from Jagiellonian University in Krakow, Poland; and Giulia Migliori from CfA. The second, which concentrated on the supermassive black hole, is available online and was published in the October 20, 2012 issue of The Astrophysical Journal. It is led by Malgorzata Sobolewska from CfA, and the co-authors are Aneta Siemiginowska, Giulia Migliori, ?ukasz Stawarz, Marek Jamrozy, Daniel Evans, and Teddy Cheung.
Contact: Wouter Sempels wouter.sempels@chem.kuleuven.be 32-016-327-399 KU Leuven
Ever notice how a dried coffee stain has a thicker outer rim, while the middle of the stain remains almost unsoiled? This 'coffee ring effect' also occurs in other materials. Researchers from the Departments of Chemical Engineering and Chemistry at KU Leuven have now discovered how to counteract coffee rings with 'surfactants', i.e. soap. The key to the discovery was not a kitchen towel, but a bacterium that counteracts the coffee ring effect at the microscopic level. The findings were published in a recent edition of the leading journal Nature Communications.
When a coffee ring dries, its edges become noticeably darker and thicker. This occurs because the coffee particles move toward the edge of the stain while the water in the liquid evaporates. At a microscopic level, this coffee ring effect can also be seen in liquids with particles of other materials such as plastic and wood.
In various industrial applications applying an even coat of paint or varnish, for example the coffee ring effect can be particularly troublesome and scientists have long been seeking ways to counteract it. Raf De Dier and Wouter Sempels (Departments of Chemical Engineering and Chemistry) have now described a solution based on examples found in nature. De Dier and Sempels carried out experiments and calculations on nanomaterials as well as on a particularly promising bacterium, Pseudomonas aeruginosa.
Pseudomonas aeruginosa is a dangerous bacterium that can cause infections in open wounds. "A Pseudomonas aeruginosa bacteria colony wants to find as large a breeding ground as possible. To avoid overconcentration on the edges of a wound when spreading itself during the drying-out process, the bacterium produces substances that counteract the coffee ring effect."
These surface-tension-disrupting substances are called surfactants. Detergents such as soap are also surfactants. "Add soap to a stain a coffee stain or any other stain and you will still get a coffee ring effect. But at the same time the soap causes a counterflow from the edge back towards the centre of the stain in such a way that the small particles material or bacteria end up in a kind of whirlwind. In this way, you get a more uniform distribution of particles as evaporation occurs."
"If we genetically modify the bacteria so they can no longer produce surfactants, the coffee ring effect remains fully intact. Our findings on Pseudomonas aeruginosa also apply to other bacteria. For the biomedical sector, this study contributes primarily to our understanding of a biological system." But surfactants could also potentially be added to nanomaterials, and that makes De Dier and Sempels' findings interesting for industry. "Surfactants are inexpensive. It won't be long before we start seeing them turn up in industrial applications."
###
Contact:
Wouter Sempels, KU Leuven, Department of Chemistry, Division of Molecular Imaging and Photonics, tel +32 (0)16 32 73 99, e-mail wouter.sempels@chem.kuleuven.be;
Raf De Dier, KU Leuven, Department of Chemical Engineering , Department of Soft Matter Rheology and Technology, tel +32 (0)16 32 27 01, e-mail raf.dedier@cit.kuleuven.be
More information:
The full text of the study "Auto-production of biosurfactants reverses the coffee ring effect in a bacterial system" by Wouter Sempels*, Raf De Dier*, Hideaki Mizuno , Johan Hofkens & Jan Vermant is available on the Nature website: http://www.nature.com/ncomms/journal/v4/n4/full/ncomms2746.html
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AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.
Contact: Wouter Sempels wouter.sempels@chem.kuleuven.be 32-016-327-399 KU Leuven
Ever notice how a dried coffee stain has a thicker outer rim, while the middle of the stain remains almost unsoiled? This 'coffee ring effect' also occurs in other materials. Researchers from the Departments of Chemical Engineering and Chemistry at KU Leuven have now discovered how to counteract coffee rings with 'surfactants', i.e. soap. The key to the discovery was not a kitchen towel, but a bacterium that counteracts the coffee ring effect at the microscopic level. The findings were published in a recent edition of the leading journal Nature Communications.
When a coffee ring dries, its edges become noticeably darker and thicker. This occurs because the coffee particles move toward the edge of the stain while the water in the liquid evaporates. At a microscopic level, this coffee ring effect can also be seen in liquids with particles of other materials such as plastic and wood.
In various industrial applications applying an even coat of paint or varnish, for example the coffee ring effect can be particularly troublesome and scientists have long been seeking ways to counteract it. Raf De Dier and Wouter Sempels (Departments of Chemical Engineering and Chemistry) have now described a solution based on examples found in nature. De Dier and Sempels carried out experiments and calculations on nanomaterials as well as on a particularly promising bacterium, Pseudomonas aeruginosa.
Pseudomonas aeruginosa is a dangerous bacterium that can cause infections in open wounds. "A Pseudomonas aeruginosa bacteria colony wants to find as large a breeding ground as possible. To avoid overconcentration on the edges of a wound when spreading itself during the drying-out process, the bacterium produces substances that counteract the coffee ring effect."
These surface-tension-disrupting substances are called surfactants. Detergents such as soap are also surfactants. "Add soap to a stain a coffee stain or any other stain and you will still get a coffee ring effect. But at the same time the soap causes a counterflow from the edge back towards the centre of the stain in such a way that the small particles material or bacteria end up in a kind of whirlwind. In this way, you get a more uniform distribution of particles as evaporation occurs."
"If we genetically modify the bacteria so they can no longer produce surfactants, the coffee ring effect remains fully intact. Our findings on Pseudomonas aeruginosa also apply to other bacteria. For the biomedical sector, this study contributes primarily to our understanding of a biological system." But surfactants could also potentially be added to nanomaterials, and that makes De Dier and Sempels' findings interesting for industry. "Surfactants are inexpensive. It won't be long before we start seeing them turn up in industrial applications."
###
Contact:
Wouter Sempels, KU Leuven, Department of Chemistry, Division of Molecular Imaging and Photonics, tel +32 (0)16 32 73 99, e-mail wouter.sempels@chem.kuleuven.be;
Raf De Dier, KU Leuven, Department of Chemical Engineering , Department of Soft Matter Rheology and Technology, tel +32 (0)16 32 27 01, e-mail raf.dedier@cit.kuleuven.be
More information:
The full text of the study "Auto-production of biosurfactants reverses the coffee ring effect in a bacterial system" by Wouter Sempels*, Raf De Dier*, Hideaki Mizuno , Johan Hofkens & Jan Vermant is available on the Nature website: http://www.nature.com/ncomms/journal/v4/n4/full/ncomms2746.html
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?
AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.
Man who fled zombies: A Tennessee man stole a big-rig truck in California, caused several accidents, and told investigators he was fleeing?zombies?when he did it.
By Associated Press / May 14, 2013
Lorisa Seibel protests Bank of America's housing foreclosures by dancing to "Thriller" in Charlotte, N.C., May 7. A Tennessee man stole a big-rig full of strawberries and drove it recklessly, later telling police that he was fleeing zombies.
Maria Sharp / The Charlotte Observer / AP
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A Tennessee man who stole a big-rig truck in California, caused several accidents, and told investigators he was fleeing?zombies?when he did it has pleaded guilty to several felonies.
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Jerimiah Hartline pleaded guilty Monday to assault with a deadly weapon, hit-and-run causing death or injury, and vehicle theft. He could get five years in prison, U-T San Diego reports.
The California Highway Patrol says Hartline stowed away in the truck in Tennessee and stole it when the driver got out at roadside scales near Temecula, Calif.
The CHP says after Hartline caused several crashes, the big-rig overturned on Interstate 15 and spilled its load of strawberries.
Seven people were injured.
CHP investigators say Hartline told them he had to speed and swerve because he was fleeing from the walking dead.
We've seen a fewinterestingapps built specifically for Google's new headset but, to our knowledge MedRef for Glass is the first that recognize people's faces. The basic functions aren't anything terribly ground breaking: you can create and search patient files, and even add voice or photo notes. What makes Lance Nanek's creation unique is its support for facial recognition. A user can snap a picture of a subject and upload it to the cloud, where it will search patient records for a match using the Betaface API. All of this can be done, relatively hands-free leaving a doctors well-trained mitts available to perform other necessary medical duties. There's still a lot of work to do, and Nanek hopes that with more powerful hardware the facial recognition feature could be left running constantly, removing the need to snap and upload photos. In the meantime, if you're one of the lucky few to have an Explorer edition of Google Glass you can install the package at the source link. Otherwise, you'll have to make do with the demo video after the break.
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Public release date: 15-May-2013
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