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Daily Updates: June 2004 |
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TODAY'S WEATHER
Scattered clouds and isolated showers
58°F (14.8°C)
Latitude: 47° 57'N
Longitude: 129° 06'W
Wind Direction: W
Wind Speed: 15 Knots
Sea State: 3
Swell(s) Height: 8 Foot
Sea Temperature: 55°F (12.8°C)
Barometric Pressure: 1012.0 MB
Visibility: 10 Miles
BREAKFAST
Scrambled eggs
French toast
Oatmeal
Sausage patties
Bagels
Grilled cornbread
Fresh fruit
Home fries
LUNCH
Lamb stew
Chicken ziti
Fish sticks
Rice and veggies
Salad bar
Cake and ice cream bars
DINNER
Beef flank
Roasted potatoes and turnips
Portuguese style tuna fillet with steamed rice
Asian style cauliflowers and snow peas
Oatmeal rye rolls
Berry butter crisp
Crossword
Crossword Solution
Hot Stuff on the Seafloor
May 29, 2004
By Amy Nevala
The microbes
in Jim Holden’s laboratory on the research vessel Atlantis are not
like the everyday varieties that live on our skin, in our food, and around
our homes. These unique thermophiles—Greek for “heat loving”—thrive
in the super-heated environment at seafloor hydrothermal vents,
where fluids hotter than 200°F (95°C) boil up from deep within
the Earth’s crust.
People have known that microbes are special for at least
the last 100 years. Today, microbes—particularly thermophiles—are
used daily for commercial, medical, scientific, and food industry applications.
They help run our cars and help extract oil from wells. They help police
investigators at crime scenes, providing enzymes necessary to make copies
of DNA artificially in a test tube. They are even used to make sweeteners,
like high-fructose corn syrup for soft drinks.
They were probably the first life on the planet 3.5 billion years ago,
a time when no animals, plants, or people existed. Think a Tyrannosaurus
rex is old?
“Dinosaurs,” says Jim, “have nothing on microbes.”
STUDYING THERMOPHILES
In the last two decades scientists like Jim, an assistant professor in
microbiology at the University of Massachusetts Amherst, have studied
thermophiles in earnest. On Tuesday, after researchers Deb Kelley and
John Delaney collected sulfide rock samples during an Alvin dive,
Jim hurried the samples into the ship’s lab. He scraped the thermophiles
into glass tubes, each containing different types of thermophile foods.
Then he popped them in incubators. These hot, pressurized ovens mimic
the thermophiles’ seafloor homes.
Now they are growing. Each morning, Jim holds the tubes up to the light.
When the clear liquid inside becomes milky, he knows the population is
increasing. From these samples, he hopes to answer some specific questions,
such as what food the thermophiles prefer and how different species interact
and compete with each other.
Thermophiles caught Jim’s interest during college at the University
of Washington in the early 1980s, a few years after oceanographers discovered
the first hydrothermal vents at the Galápagos Rift. Fascinated
by the new, unexpected life forms found at the bottom of the ocean, he
switched his major from architecture to oceanography.
At the black smoker chimneys we sampled at the Mothra hydrothermal vent
field, the microbes cling to minerals within the sulfide rock. This rock
is porous, like a sponge, so hot fluids from the vents shoots through
it, delivering food to the thermophiles. It’s not a complicated
diet: hydrogen for energy, carbon dioxide for carbohydrates, plus a pinch
of sulfate, nitrate, or iron for respiring, the microbial equivalent of
humans breathing oxygen.
When Jim returns to Amherst in two weeks, he will take the thermophiles
with him to continue monitoring their growth. He wants to sort out the
differences in hundreds of types of thermophiles, to learn their individual
characteristics. Otherwise, he says, lumping all of them into one category
is like saying that all Americans eat only pizza.
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