A green revolution in the oceans: the rise of phytoplankton. Free Technical Library News

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Green Revolution in the Oceans: Phytoplankton Rise

24.07.2023

Over the past two decades, scientists from the US and the UK, analyzing satellite images, have found that the world's oceans are increasingly colored in green hues.

The reason for this phenomenon was the rapid increase in the phytoplankton population. These microscopic organisms, including algae, use the green pigment chlorophyll to carry out photosynthesis. Because of this, the more phytoplankton, the greener their natural habitat becomes.

This rapid increase in phytoplankton abundance has already had serious short-term consequences. They lead to oxygen deficiency in the environment, causing the formation of hypoxic dead zones where animals cannot survive.

However, the long-term effects of algae growth on the ocean ecosystem remain to be explored.

Since phytoplankton absorb carbon, its presence can be beneficial. However, further research is needed to exploit this potential.

Algae can make significant changes to their habitat, including changes in temperature, nutrient availability, and light levels in the water. They are also the backbone of the food chain in marine ecosystems. The increase in phytoplankton abundance is likely to lead to extensive and significant changes in the oceans.

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The smell of food is remembered through the mouth 01.03.2019

Having tasted something, we simultaneously feel the smell of food. In fact, it’s not like at all - odor molecules enter the olfactory receptors in the nasal cavity through the pharynx. This way of smelling is called retronasal, and the usual way, when the smell enters through the nose, is called orthonasal. In our sensations, retronasal and orthonasal olfaction are mixed, but in fact, "smell through the mouth" sometimes plays a very special role.

Researchers at Brandeis University gave lab rats two smells, one tasty and one neutral. Some rats sniffed both smells only with their noses, others only with their mouths, that is, the experimenters made sure that nothing got through the nose to the olfactory receptors of animals, only through the mouth and throat. Then those and others were put in a cage, where they could again smell the smell that they liked - for this, the rats only had to stick their noses into a special hole. But only those who had previously sniffed it with their mouths, that is, retronasally, went straight to the delicious smell. Those who smelled the smells only through the nose, as if they didn’t remember anything right away. And it took several attempts to sniff through the nose, so that the animals learned the delicious smell and then looked for it themselves.

Moreover, the researchers were able to figure out how taste and smell sensations correlate when they enter the brain. Until now, it was believed that the olfactory zone of the cerebral cortex is responsible for the sense of smell (whether it be "nasal" or "oral"), and the taste zone is responsible for taste. But in new experiments, it turned out that if you turn off the gustatory cortex in rats, they will no longer perceive the delicious smell that enters the nasal cavity through the mouth and throat. That is, information about taste and retronasal odors comes to the same place in the brain, while information about orthonasal odors goes, as is commonly believed, to the olfactory cortex. In other words, the brain distinguishes between smells that are sniffed out by the nose and smells that come in through the mouth and throat.

But through the mouth and throat, rats (and we, too) smell food. And the retronasal ("oral") sense of smell may be more important than the orthonasal ("nasal") sense of smell when it comes to food. What smells good will not always be edible, so smell and taste must work together in relation to food, and this is why the retronasal sense of smell helps to remember good food better.

However, in other cases, when the smell helps to find a mate or, for example, smell a predator in time, the main role still belongs to the usual "nasal" sense of smell, and all olfactory signals, both retronasal and orthonasal, go to the same olfactory cortex. brain.

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