SeaHarmony welcomes all ocean scientists, ocean educators, resource managers, artists, and ocean related organizations and community groups.
Scientists in Canada got a surprise while doing studies on human forensics. To look at how bodies decompose, they tossed pig carcasses into so called "dead zones", areas of low oxygen in the ocean. However, much to their surprise, sharks, lobsters, and other scavengers risked going into these suffocating conditions and ate their experiment!
Even though they live in the ocean, dolphins and whales are not fish! They are warm-blooded mammals that breathe air, and feed their calves milk, just like us. In fact, even though they have very smooth skinned bodies, they also have hair. Some shed these hairs when they are born, but others still retain small hairs on their faces.
Rip currents, narrow plumes of water flowing out to sea, can move as quickly as eight feet per second. While panicked swimmers often try to fight the current, the easier way to get out of a rip current is to swim parallel to shore until the current releases you, and then swim back to land.
Scientists expect sea levels to rise approximately 3 feet (1 m) in the next 100 years due to global warming. This is not only due to the melting of polar land ice, but also “thermal expansion”, in which water increases in volume as it warms.
In the deep ocean, a hairy-armed crab called the "yeti" crab has an interesting source of food. The crab farms bacteria on its hairy arms and then scrapes the bacteria into its mouth. Talk about self-sustaining!
Photo: SDU Researchers at the University of Southern Denmark have developed new ways to transform jellyfish – a traditional Asian delicacy – into a crispy snack. For thousands of years, jellyfish have been consumed in Asia and are traditionally prepared using salts and alum to extract water from the gel-like tissues. This process of preparation takes over a month from start to finish, creating a limitation to expansion of production of traditionally prepared jellyfish products. While studying these traditional practices, the researchers at the University of Southern Denmark developed a... (more)