796 results
796 results for: Sharks
- Ecosystems
Decades of Dinner
Sunken whale carcasses support unique marine ecosystems that display stages of succession and change, just as land ecosystems do.
- Health & Medicine
Seeing Red and Finding Fraudulent Fish
The sale of falsely labeled fish has implications for health, nutrition, and the environment.
- Humans
Science News of the Year 2005
A review of important scientific achievements reported in Science News during the year 2005.
- Ecosystems
Shark Serengeti: Ocean predators have diversity hot spots
The first search for oceanic spots of exceptional diversity in predators has turned up marine versions of the teeming Serengeti plains.
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Culture of the Sea
Whales and dolphins strut their social stuff for scientists.
- Chemistry
Shark Sense: Gel helps animals detect thermal fluctuations
New studies suggest that clear jelly under sharks' skin can enable the animals to detect minute changes in seawater temperature—potentially leading them to prey.
- Health & Medicine
Fishy Advice—Which Tuna Is Best for You?
Canned light tuna is a good choice for people who want to lower their intake of mercury.
- Ecosystems
New protection for much-dogged shark
To rebuild northeastern U.S. populations of the spiny dogfish, the first fishing quotas on this species limit the harvest to roughly 10 percent of the 1998 haul.
- Earth
Clipping the Fin Trade
New research and policy developments aim to curb the wasteful and gruesome practice of killing sharks solely for their fins.
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Breathless: Reef fish cope with low oxygen
A coral reef may look like a high-oxygen paradise, but the first respiration tests of fish there show an unexpected tolerance for low oxygen.
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19096
The Japanese have developed an “artificial shark-fin machine” that produces a product quite similar in texture to the real thing. It’s being used in restaurants in Hong Kong. Let’s hope people’s tastes change before it is too late for the sharks. P.W.L. KwanBoston, Mass.
- Earth
Dead Waters
Coastal dead zones—underwater regions where oxygen concentrations are too low for fish to survive—are mushrooming globally, threatening to transform entire ecosystems.
