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60% of Loggerhead Turtles Stranded on Beaches in South Africa Had Ingested Plastic
We know that ocean plastic can have a devastating impact on aquatic life such as seabirds, fish and whales. Now, researchers have found that 60 percent of post-hatchling loggerhead turtles stranded on southern Cape beaches in South Africa have been impacted by growing quantities of human-caused debris such as plastic fragments, packaging and fibers.
A new study published in Marine Pollution Bulletin last month reported that 24 out of 40 of loggerhead turtles died within two months of stranding in April 2015. Of the turtles that died, 16 had ingested plastic. Gruesomely, 11 of these turtles died because plastic was blocking their digestive tracts or bladders.
Here are other key points from the study, as reported by South Africa's Times Live:
- Plastic comprised 99 percent of debris collected.
- The majority—77 percent—were hard plastic fragments‚ 10 percent were from flexible packaging and 8 percent were fibers.
- Industrial pellets comprised 3 percent, compared to around 70 percent in a previous study between 1968 and 1973.
- In the earlier study‚ only 12 percent of stranded post-hatchlings contained plastics‚ compared to the 60 percent of the current study.
"Our results indicate that the amount and diversity of plastic ingested by post-hatchling loggerhead turtles off South Africa have increased over the last four decades, and now kill some turtles," the study says.
South Africa’s beaches are inundated with plastic, the Sunday Times reported in December. According to data released by Plastics South Africa, there are roughly 400 pieces of plastic per square meter. Another study found that South Africa ranks as the 11th worst country for dumping plastics in the ocean, between Bangladesh and India, the publication noted.
The turtle study's lead author, Peter Ryan of the Percy FitzPatrick Institute of African Ornithology and the DST-NRF's Centre of Excellence at the University of Cape Town, told the Sunday Times that South Africa needs multiple strategies to clean up its plastic problem.
“There’s nothing wrong with plastic—the problem is what people do with it‚” Ryan said‚ explaining that half of South Africa’s solid waste does not go into formal waste streams.
He also pointed out that plastic packaging such as candy wrappers are difficult to recycle.
“Every time you do one of these (beach litter) surveys you discover a whole new kind of packaging‚” Ryan said. “We need to be more proactive about how we package things.”
Ryan, however, said that a solution is possible.
“It’s a question of making sure that we dispose of plastic properly and working towards making sure there is a value attached to waste plastic‚” he said. “It’s a completely solvable problem.”
Plastic pollution is impacting sea turtles around the world. Last summer, EcoWatch posted a viral video of researchers from The Leatherback Trust removing a 4-inch plastic straw from a male olive ridley turtle’s nose in Costa Rica.
A few months after saving the first turtle, the researchers found another olive ridley in Costa Rica with plastic lodged deeply in its nostril—this time a 5-inch plastic fork.
Thankfully, the research team was able to relieve both turtles, but as Dr. George Shillinger, the executive director of the Monterey, California-based conservation nonprofit, told EcoWatch, it's “just the tip of the iceberg.”
“This was an isolated incident involving a single turtle in a small area off a nesting beach in Costa Rica," Shillinger said. "Just imagine globally what’s happening.”
Last year, researchers from the Commonwealth Scientific and Industrial Research Organization in Australia and Imperial College London released a report with the startling finding that 90 percent of seabirds today have eaten plastic, and if humans don’t stop dumping plastic into the ocean, it’s predicted that 99 percent of seabirds will swallow plastic by 2050.
When asked if this trend is also happening with turtles, Shillinger replied without hesitation: “Totally. Turtles are occupying the same habitats … Without a doubt these animals are consuming plastics in areas where they’d otherwise go to consume prey.”
Approximately 8 million metric tons of plastic waste is dumped into our oceans every year, and the pollution is only getting worse as consumer use of plastic and plastic-intensive goods intensifies in emerging countries.
Not only that, an alarming study by the University of Delaware physical oceanographer Tobias Kukulka reported that there might be much more plastic than what’s estimated.
“My research has shown that ocean turbulence actually mixes plastics and other pollutants down into the water column despite their buoyancy,” Kukulka said, according to UD Daily. “This means that surface measurements could be wildly off and the concentration of plastic in the marine environment may be significantly higher than we thought.”
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Bread has been a source of basic nutrition for centuries, the holy trinity being wheat, maize and rice. It has also been the reason for a lot of innovation in science and technology, from millstones to microbiological investigations into a family of single-cell fungi called Saccharomyces.
Chemical leavening<p>If you like a little heft in your loaf, you will need a leavening agent.</p><p>For those short on time, you can use baking soda. That's a chemical compound of sodium bicarbonate mixed with potassium bitartrate, or cream of tartar.</p><p>Soda breads have their traditions in parts of eastern and central Europe, and in Ireland and Scotland, with Melrose loaves and "farls."</p><p>They can taste a bit bland, though, and are often considered only as an emergency solution on Sundays. No disrespect intended: They taste just fine fresh from the oven.</p><p>Whether it's chemical or more "natural," leavening relies largely on the production of carbon dioxide.</p><p>When you mix an acid, such as vinegar, buttermilk, yogurt or apple cider, with an alkaline compound like baking soda, you get CO2. That CO2 creates bubbles, which in turn capture steam in the oven and allow a bread to rise.</p><p><span></span>But it's better with yeast. Tastes better, too. It just takes more time. </p>
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How does yeast work?<p>When you mix flour, yeast and water, you set off a veritable chain reaction. Enzymes in the wheat convert starch into sugar. And the yeast creates enzymes of its own to convert those sugars into a form it can absorb.</p><p>The yeast "feeds" on the sugars to create carbon dioxide and alcohol. The yeast burps and farts, releasing gases into the mix, and that creates bubbles to trap CO2. </p><p>It's a vital fermentation process that breaks down the gluten in the flour and helps make your bread more digestible.</p><p>The yeast cells split and reproduce, generating lactic and carbonic acid, raising the temperature and ultimately adding flavor to the mix.</p><p>The longer you leave the yeast to do its thing, the better for your bread. Time is more important than the amount of yeast. </p><p>In fact, that's an enduring question — how much yeast? I'll use 20 grams fresh yeast for 500 grams of flour. Others say that's enough yeast for 1 kilo. If you are converting a dry-yeast recipe to fresh yeast, some bakers advise tripling the weight. So, if a sachet of dried yeast is 7 grams, your fresh yeast is 21 grams.</p><p><span></span>But that also depends on the flours you are using, temperatures in the bowl and the room, and a host of other things. You'll just have to experiment and see. No number of books (and I've read a stack on bread) will help as much as trial and error.</p>
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