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Tuesday, June 2, 2015

Titanic typhoons are in the forecast

Titanic typhoons are in the forecast

Typhoon Haiyan
TITANIC TYPHOONS  Powerful storms such as Typhoon Haiyan, pictured in this composite image, can cause extensive devastation in the western Pacific Ocean. The average intensity of typhoons like these will rise significantly by the end of the century, new research predicts.
Warming waters will boost the destructiveness of future typhoons, new research predicts.
Studying 60 years of typhoon activity in the western Pacific Ocean, researchers spotted a clear trend: A typhoon’s ultimate intensity largely depends on the temperature of deep seawater churned upward as the storm passes overhead. Projecting their finding into the future, the researchers predict online May 29 in Science Advances that Pacific warming will hike the average typhoon peak wind speed 14 percent by the end of the century. That’s enough to turn a Category 3 storm into a Category 4, notes lead author Wei Mei, a climate scientist at the Scripps Institution of Oceanography in La Jolla, Calif.

Fifty years ago, ethylene research ripened

Fifty years ago, ethylene research ripened


fruit ripening
GETTING READY  Ethylene, a gas, acts as a plant hormone. It tells fruits to ripen, roots to grow and seeds to germinate.


Fruits caused to ripen by volatile ethylene — Apples turn red, bananas turn yellow and honeydew an icy white because of the volatile substance, ethylene, present in the plant tissues. Recent studies using gas chromatography show that ethylene acts as a hormone to stimulate fruit to ripen. — Science News LetterJune 12, 1965

UPDATE

The 1960s and ’70s saw scientists come to accept that a gas — ethylene — served as a hormone. Researchers subsequently mapped many genes and proteins that plants use to produce ethylene. Scientists now also understand how plants sense ethylene (SN: 2/13/93, p. 103), and how the molecule kicks off multiple processes, such as germinating seeds, growing roots, developing flowers and ripening fruits. Because farmers and grocers often want to prevent or slow ripening to increase shelf life, researchers have also developed ways to stop plants from producing or perceiving the hormone
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