328 results
328 results for: Lobsters
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I, Lobster by Nancy Frazier
More than just a tasty meal — though this book does include recipes — the lobster is a star in history, art and science. Univ. of New Hampshire, 2012, 254 p., $24.95
- Ecosystems
If you really hate a species, try eating it
Dining on invasive fish such as snakehead and lionfish can reduce their numbers, but we can’t entirely eat our way out this problem.
- Chemistry
Flame quencher offers less toxic approach to fighting fire
New coating could protect furniture without causing health concerns.
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- Earth
Deep network
The NEPTUNE observatory — a ring of six underwater research stations connected to the Internet with fiber optic cables — is the first online observatory to brave the depths of the abyss.
- Life
The name of the fungus
A rebellion has broken out against the traditional way of naming species in the peculiar, shape-shifting world of fungi.
- Animals
Early arthropod had a fancy brain
A 520-million-year-old fossil of a segmented animal shows that sophisticated central nervous systems are surprisingly ancient.
- Chemistry
Fighting flames with greener materials
New, nano-thin coatings for fabrics and plastics are relatively nontoxic flame retardants.
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Space Eats
Astronaut journey to Mars requires new age nibbles.
- Earth
Ancient fossil sheds light on early evolution of body armor
A relative of today’s crabs and insects, the 10-legged, 520-million-year-old find may be the earliest known example of its kind with protected, jointed limbs.
- Life
Marine creature cooks up chemical defense from food
The sea hare transforms a benign algal pigment into a noxious molecule to help ward off crabs and other predators, new studies show.
