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Using a DNA-based age clock, scientists believe that the Steinhart Aqua
vaso stanley rium in San Francisco is home to the world s oldest aquarium fish.Scientists from the California Academy of Sciences now estimate that Methuselah, the aquarium s beloved Australian lungfish, is 92 years old. The aquarium previously estimated Methuselah s age was 84.Researchers said there is a nine-year margin of err
stanley cup usa or, which means the fish could be up to 101 years old.The California A
stanley cup quencher cademy of Sciences says estimating the age of ancient fish can be challenging, and existing methods can be invasive and sometimes lethal. Scientists say the method used to study Methuselah s age is harmless. They say it involves taking a tiny tissue sample from a fin clip less than 0.5 centimeters.SEE MORE: Fat Bear Week 2023: It s time to weigh in on your favorite chunkMethuselah was among 30 lungfish whose ages were studied. Although we know Methuselah came to us in the late 1930s, there was no method for determining her age at that time, so its incredibly exciting to get science-based information on her actual age, says Charles Delbeek, curator of aquarium projects at the Steinhart Aquarium. Methuselah is an important ambassador for her species, helping to educate and stoke curiosity in visitors from all over the world. Dr. Ben Mayne with the Commonwealth Scientific and Industrial Research Organisation in Australia said dating Methuselah s age can help the lungfish population. Accurately knowing the ages of fish in a popu Lsyn Milwaukee woman charged with child neglect, imprisonment sentenced to 10 years in prison
When we go out to eat and have oysters, we see the shells just get tossed away. But, the
stanley cup Galveston Bay Foundation in Texas is collecting those leftover shells to increase the number of oyster
stanley cups uk beds, which are being destroyed by extreme weather.Oysters are a major component of Galveston Bay, but hurricanes, droughts and freshwater floods have nearly killed them off.Executive chef Bobby Matos serves about 500,000 oysters every year at just one of his restaurants, La Lucha. For years his restaurants simply discarded the leftover shells, but now they recycle them and put them in the bay. It was always a byproduct that made no sense to just put in a landfill
stanley thermos , Matos said. Now they can bring the oyster shells back and put them in and it helps with the storm surge. It helps regrowing oyster populations, which is a good thing for us. It keeps us in business. Last year the foundation collected 181 tons of leftover shells. Since they started they ve picked up 1,200 tons. The shells are dumped by the truckload at a lot near the bay where the shells sit out in the sun to cure for six months. We don t want to introduce the shells into the water and they be contaminated, said Shannon Batte, a habitat restoration technician for Galveston Bay Foundation. So we make sure that they are fully clean before we put them back into the bay. Eventually, the shells will either be dumped in the bay or given to local residents to create small oyster gardens along the waterfront. The new oyster reefs h
