Skoltech researchers reported another breakthrough in their investigations of diatoms, the fascinating single-cell algae that may hold many secrets to advanced technological solutions emulating nature ...
Microscopic algae, such as diatoms, can be picked up from virtually anywhere there is water – including seas, soils and even moist surfaces such as exposed rocks. While diatoms traditionally have been ...
It is a common perception that waters close to population would be more polluted than those offshore or at higher latitudes. However, researchers from The Hong Kong University of Science and ...
Tiny creatures at the bottom of the food chain called diatoms suck up nearly a quarter of the atmosphere's carbon dioxide, yet research suggests they could become less able to "sequester" that ...
video: With support from the National Science Foundation (NSF), lake ecologist Jasmine Saros and her team from the University of Maine are plying the lake waters of southwestern Greenland, gathering ...
The key to effectively measuring damagingly high levels of nutrients in freshwater streams lies in the microscopic organisms living in them, according to a group of Drexel University scientists. A ...
Researchers have analyzed the impact of diatom algae in the development of Oikopleura dioica, a type of marine zooplankton invertebrate which plays an important role in the global dynamics of the ...
Ocean acidification doesn’t just erode calcium carbonate shells. It can also slow the rate at which tiny algae called diatoms build their beautiful, intricate silica cell walls. Thinner walls mean ...
In Victorian England, a very curious art form flourished: making intricate patterns from the microalgae known as diatoms, single-celled organisms that range from five microns (or .005 millimeters) to ...
Losing winter ice is changing the Great Lakes food web – here’s how light is shaping life underwater
Winters on the Great Lakes are harsh – so much so that the scientists who work there often focus on the summer months, when tiny microbes at the base of the food chain were thought to be most ...
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