Go Fish

The catch of the day is… extinct? This is Sandra Tsing Loh with the Loh Down on Science. In the last eighty years, wild seafood stocks have decreased by up to thirty-five percent. Rising sea temperatures aren’t helping! Fish are cold-blooded animals, which means they adapt to the temperature of

Mercury Madness

I’ll have the seafood platter – hold the mercury! This is Sandra Tsing Loh with the Loh Down on Science. Coal power plants and paper mills spew pollution – including mercury — into the atmosphere and ocean. It can be nasty stuff, and dangerous, too! But double trouble happens when

Champion Swimmers

If you can’t stand the heat, get out of the…ocean?!? This is Sandra Tsing Loh with the Loh Down on Science We know ocean temperatures change. But exactly how does that affect fish? Enter researchers at McMaster and St. Andrew’s Universities. Specifically, they investigated how early exposure to heat would

Fish Fingers

Could that fish stick solve the secret to our sense of touch? This is Sandra Tsing Loh with the Loh Down on Science, saying: the answer is right at our fingertips. Meet Adam Hardy. He and colleagues from University of Chicago want to know how fingers feel. To do this

Puffa Fish

Now, for some breathtaking research on puffer fish! This is Sandra Tsing Loh with the Loh Down on Science. Puffer fish famously inflate into spiky spheres that are difficult for predators to eat. To do so, they swallow huge amounts of water. Their super-stretchy stomachs expand like water balloons. It’s