In a study published in the journal Science, Professor of Marine and Coastal Sciences Ben Horton and an international team of scientists concluded that 125,000 years ago, when global average temperature was 1°C higher than pre-industrial levels, sea levels rose 20 to 30 feet higher than present. Sea level peaked somewhere between 20 and 40 feet above present levels during an earlier warm period about 400,000 years ago, when global average temperatures are less certain, but estimated to be about 1 to 2°C warmer than the pre-industrial average. Read more at Rutgers Today.
How to Make it Rain in the Desert: UAE Fires Salt Rockets in Attempt to Seed Clouds and Trigger Much-Needed Downpours
The United Arab Emirates (UAE) is trying to squeeze every last drop of rain from its clouds by launching salt missiles into them from planes. The technique is known as cloud seeding, and its purpose is to increase condensation in the hope that it might trigger a downpour… A leading academic told how he got a mysterious phone call asking whether foreign countries could be triggering droughts or flooding. Professor Alan Robock, from Rutgers University in New Jersey, said: ‘Consultants working for the CIA rang and said we’d like to know if someone is controlling the world’s climate would we know about it?’ ‘Of course they were also asking – if we control someone else’s climate would they then know about it."… The professor is one of many scientists from around the world are actively looking at manipulating the weather as a way of combating climate change. Professor Robock told the callers that any attempts to meddle with the weather on a large scale would be detectable.
Read the entire article at www.dailymail.co.uk »
A desire to connect local growers with producers was the driving force behind Jake Makely’s (SEBS ’16) idea to combine two of New Jersey’s favorite warm weather delights, strawberries and beer.
Makely, an agriculture and food systems major, has been a student intern in Applied Analysis of Successful Agricultural Enterprises since February 2014, which has provided him with first-hand experience in working with the Rutgers Scarlet Strawberry (RSS) at the EARTH Center of Middlesex County. The internship, run by Professor and Agricultural Agent Bill Hlubik, truly allows students to pursue their individual aspirations in the “field.”
A series of blind RSS taste-tests were conducted at SEBS professor Beverly Tepper’s Sensory Evaluation Laboratory (SEL) on George H. Cook Campus. Makely, along with other students in the program, picked and cut up pounds of the RSS for the taste tests and delivered them to the lab. Participants were able to comment on the sweetness, acidity, overall flavor, firmness and aroma of four varieties of the strawberry, and the results were overwhelmingly positive.
The wheels in Makely’s head started spinning when he received an email from his second job at Carton Brewing Company in Atlantic Highlands, NJ, about a new device coming to the brewery. The brewery was going to begin using a Randall, which is a double-chamber filter that can be connected to a tap of beer and filled with flavor-enhancing ingredients.
“I kept talking to my co-workers at the Carton Brewing Company about the idea of using Rutgers Scarlet Strawberries in the Randall, but people didn’t take it as seriously as I wanted them to. Then I spoke to Bill (Hlubik) and he was excited about it – and I knew it was a great idea,” said Makely.
“The students in my class are incredible and I genuinely value their feedback. I encourage them to keep a notebook handy while in the field to note trends in crops,” said Hlubik. [Read more…]
The Spanish HQ’d Oleocanthal International Society (OIS) is comprised of scientists, nutririonists and players in the sector and research will look into the brain health and inflammation. It has been set up as a non-profit organization… Other EVOO phenolic compounds like oleaceina will also be studied by the group that was formed in Greece in May… A founding committee has been established consisting of Prokopios Magiatis, professor of the Faculty of Pharmacy at the University of Athens; Maureen O’Leary, PhD, of the Monell Center in Philadelphia; and Dr. Jose Amerigo, president of the Oleocanthal Society of Andalusia (OSA), who instigated the project… Other members include professor Gary Beauchamp, also of the Monell Center, professor Paul Breslin, from Rutgers University in New Jersey and professor Eleni Meillu, from the University of Athens.
Read the entire article at www.nutraingredients.com »
Everybody eats, and no one wants to eat something that could make you sick. But there’s a lot of misinformation out there about how and whether you should wash your food… Food safety is an important issue. The U.S. Centers for Disease Control and Prevention estimates that each year one in six people in the United States will get sick because of food-borne illness. And risks can be increased or decreased at every point between the farm and your fork. Yes, you want to make sure to cook your food to the appropriate temperature, but here are some other tips to help you make good decisions in the kitchen… "Any time you’re going to eat fresh produce you should rinse it off, if for no other reason than to rinse off dirt," said Don Schaffner, a food safety researcher at Rutgers. "And rinsing off produce may offer some risk reduction in terms of microbial pathogens."
Read the entire article at www.pulse.com »