Effects of global warming become more prevalent
DEC 07, 2006
DOI: 10.1063/PT.5.020667
Various: The world’s oceans are becoming bluer says a report in today’s Nature magazine, indicating that rising water temperatures are starving pro plankton, the primary food source for ocean biomass. Oceanic water turns green when there are sufficient concentrations of pro plankton in the water. Michael Behrenfeld at Oregon State University and colleagues studied satellite images taken over a ten year period to discover the trend. “I had no idea there would be such a direct collation between water temperature and pro plankton said Behrenfeld to NPR’s Richard Harris (see audio feed ). Meanwhile a report in the Proceedings of the National Academy of Sciences says that the Californian wine industry is likely to be wiped out by the turn of the century due to global warming says NPR’s Dierdre Kennedy. Related LinksThe Blue OceansNature paper: Climate-driven trends in contemporary ocean productivity Nature News and Views: Oceanography: Plankton in a warmer world NPR Wine IndustryProceedings of the National Academy of Sciences: Extreme heat reduces and shifts United States premium wine production in the 21st century NPR
© 2006 American Institute of Physics
