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Biodiversity — Page 2

It takes more than climate change to cause amphibian decline

This post contributed by Monica Kanojia, Administrative Assistant/Governance for ESA. Amphibians have been around for hundreds of millions of years. They have survived numerous extinction events and yet somehow, in the past two decades, their numbers have been in severe decline. The population changes have been linked to many factors, including climate change and disease, habitat destruction and water pollution….

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Ecology in videos and podcasts

Oysters proposed for cleaning up New York’s rivers, mall music has a bigger impact than boosting sales, cephalopods advance research in neuroscience and robotics, how gut bacteria might be shaping brain development and behavior and E.O. Wilson discusses a life of research on ants. Here are the remaining links from January. Oyster-tecture: The U.S. Environmental Protection Agency released a study…

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When it comes to economics, diversity is key

A study published this week in Nature compared the U.S. economic downturn with a current ecological issue: a decline in biodiversity. In the study, economist Andrew Haldane of the Bank of England and zoologist Robert May of Oxford University basically described the financial system as having similar weaknesses as a monoculture. That is, if all banks are run equally, they…

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If you give a mouse an acorn…

The following is a story, but it describes a real scientific process: the relationship between acorns, mice, ticks and a bacterium. On a chilly November night, in a deciduous forest in the eastern U.S., a mouse prepares for the season ahead. More specifically, a female white-footed mouse—competing with other mice and animals for acorns—is reaping the fruits from a mast year: The oak trees in the region produced a generous blanket of acorns across the forest floor this autumn.

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From the Community: healthy green spaces, beak deformities and ocean acidification

National Geographic launches the new series Great Migrations, New Scientist outlines the multiple benefits of spending time in park and other green spaces, scientists explore the physics of cat lapping, Brandon Keim from Wired Science joins researchers in an abandoned mine to test bats for White Nose Syndrome and the United States Geological Survey seeks help from bird watchers to track a recent spike in beak deformities. Here is the latest research in ecological science.

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From the Community: shark science, reconciliation ecology and Biodiversity 100

An analysis of Shark Week, research on reconciliation ecology from ESA’s annual meeting, flowers that are genetically predisposed to adapting to climate change, endangered, purring tit monkey species found in Colombia amidst violence and the details on the antibiotic-resistant “superbug.” Here is the latest in ecological science from the second week in August.

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Flowers make it rain (and then some)

The Amazon rainforest—with its millions of creaking, chirping and buzzing insects, sticky frogs, vibrant birds, and unique fish—may owe its diversity primarily to flowers, said researchers from the University of Chicago. And, they say, just as flowering plants formed the building block of biodiversity in this region, their removal could result in a cascade of declining diversity.

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From the Community: forming a biodiversity body and taxing tomatoes

Representatives from around 90 countries approved the formation of the Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services, Nature and Scientific American collaborated on a survey to analyze the public’s interest in science and the history of the tomato’s taxonomy in the United States is reviewed. Here are some stories in ecology from the second week in June.

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Biodiversity is a delicate recipe

Picture a simmering pot of vegetable broth, the condensed flavors the basis for what will become a hearty corn chowder. Looking at the recipe, you know that before the broth was introduced, onions and garlic were sautéed in olive oil until they grew translucent. Then flour was added to form the roux. And you know after the broth is added,…

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