quangobaudFeb 27

Ocean Explorers
Rare Earth

150 years ago the British research ship Challenger returned from a three and a half year voyage that changed the world. Plucking species from every ocean, at depths never explored before, the Challenger kick-started the science of oceanography and paved the way for a world connected by undersea communication cables.

To celebrate the Challenger's legacy, Helen Czerski and Tom Heap are at the world's biggest ocean science conference in Glasgow to ask what the next 150 years may hold. Is the age of the human explorer over, replaced by robots and DNA sampling, or is there still a space for wonder as we explore the depths of our planet's oceans?

With Tom and Helen at the AGU Ocean Sciences Meeting are three top ocean explorers - Kirstie McQuaid from Nelson Mandela University in South Africa, Murray Roberts of Edinburgh University and Sofie Spatharis of Glasgow University.

Producer: Alasdair Cross
Assistant Producers: Toby Field and Rebecca Rooney

Rare Earth is produced in collaboration with the Open University

#BBCRadio4 #BBCRareEarth #HelenCzerski #TomHeap #InSouciance

https://www.bbc.co.uk/programmes/m002rt0n

BBC Radio 4 - Rare Earth, Ocean Explorers

Tom Heap and Helen Czerski explore how robots and DNA are expanding our oceanic knowledge.

BBC
Show threadJoël MétreauDec 27, 2024
One of the most interesting book I read this year Blue Machine by Helen Czerski @helenczerski or the ocean explained by physics. A lot of information. Entertaining and instructive. Pop science at its best #BlueMachine #HelenCzerski #popscience #bookstodon #vendredilecture #books #mastolivre #livre #physics #ocean
Yogi HendlinJun 20, 2023

The ocean has been absorbing 93% of all climate warming. Now, it is fed up with co2. What happens now?

#helenczerski

Gidi KroonJun 8, 2023
About the bits we usually ignore.
#BlueMachine #HelenCzerski
Show threadReneeFeb 26, 2023

(5/5) “The advantage of a (#cheese)wire is that you can apply pressure only at the edge of the cut without all the extra friction & without squashing the cheese 🧀 so much that it becomes stiffer & harder to cut.

…Cutting cheese with a wire is a neat solution to the #physics problem of how to create a sharp, smooth cut in a resistant #proteinmesh.”

#HelenCzerski, #WSJ, #EverydayPhysics #CheeseScience #CheeseWire #CheeseCutter #Cheesy

😛

Show threadReneeFeb 26, 2023

(4/4…no…5) “…the way a #cheese’s #proteinmesh responds to force is unique. It responds like a solid if cut or squeezed quickly but more like a flowing liquid if the mesh has more time to respond by releasing the stress.

…as you press down to slice through it, a cheese 🧀 becomes progressively stiffer & stronger. This is because the #casein mesh is squashed out around the cut, like a stretched sponge; it becomes stronger because it can’t easily move any further.”

#HelenCzerski #WSJ

ReneeFeb 26, 2023

(1/2) #Cheese🧀 science!

“All #cheeses are preserved #milk, but they can be squishy & almost liquid, brittle & crumbly or nearly rock-hard. Yet if you zoom in, their #molecules have the same basic structure.

Making cheese 🧀 is about creating a #spongelike structure out of the #milkprotein called #casein, essentially a mesh held together by #calcium. The sponge’s gaps are filled with #fatglobules & 💧 water.”

-#HelenCzerski, #WSJ, #EverydayPhysics