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Hurricane Matthew Poses Extreme Threat to East Coast
By Bob Henson
After barreling across the Caribbean and through the Bahamas, Hurricane Matthew backed off from an immediate U.S. landfall on Thursday night, and odds were rising that the system might not come fully ashore before looping out to sea over the weekend. In its 11 p.m. EDT advisory, the National Hurricane Center kept Matthew's top sustained winds at 130 mph, making it a minimal Category 4 storm.
Hurricane Hunters found that Matthew's central pressure had dropped to 937 millibars on Wednesday night. Together with radiometer-derived surface winds of 125 mph, it was clear that Matthew remained a potent hurricane, despite its somewhat disheveled appearance on satellite. At 2 a.m. EDT Friday, NHC downgraded Matthew to a Category 3 storm, with top sustained winds of 120 mph.
Figure 1. Enhanced infrared satellite image of Hurricane Matthew as of 12:45 am EDT Friday, Oct. 7.NOAA/NESDIS
Figure 2. WU depiction of NEXRAD radar from 1:15 am EDT Friday, October 7, 2016. The predominant outer eyewall and its intense thunderstorms (yellow band just east of Port Saint Lucie) was slowly edging toward the Florida coast.
Eyewall to eyewall
Over the course of Thursday afternoon and evening, Matthew ended up with dual, concentric eyewalls—an outer one, about 10 miles wide, and an inner one, about 70 miles wide, where the strongest winds were focused. The development of dual eyewalls often heralds an eyewall replacement cycle (ERC), in which the inner eyewall collapses and the outer one gradually contracts. Matthew appeared ripe for an ERC on Thursday evening, and that process appeared to be underway late Thursday night, as a reconnaissance summary at 12:15 a.m. EDT Friday reported a single closed eyewall, about 55 miles wide.
Figure 3. Observations gathered by a Hurricane Hunter flight through Matthew Wednesday night into early Thursday. The emergence of a single large eyewall can be seen in the extended period between wind peaks (blue trace) at around 0342Z (11:42 p.m. EDT Wednesday).tropicaltidbits.com
Figure 4. Official NHC forecast for Matthew as of 11 pm EDT Thursday, Oct. 6. The unusual look of the "cone" is because of the nearly complete loop that Matthew is predicted to carve out in the next five days.
A coast-scraping track that could still cause major trouble
What was always recognized as a possibility—that Matthew would never quite make landfall on the Florida coast—emerged as the most likely outcome on Thursday night, as reflected in the 11 p.m. NHC outlook (see Figure 4 above). Matthew's track out of the Bahamas was angled just far enough north of northwest to keep the center rolling more or less parallel to the Florida coast. Provided that Matthew carries out the gradual curve to the right expected late Friday through Saturday, its center will likely remain between about 20 and 50 miles off the coast, perhaps all the way to Charleston, South Carolina, by Saturday night.
This path would be enough to keep Matthew's inner core and its top sustained winds offshore, which is very good news in terms of limiting the most severe wind damage. On the down side, Matthew's outer eyewall—which will likely be packing streaks of 60 to 90 mph sustained winds—will probably edge onto or just inland from the coast early Friday. If Matthew's center remains offshore as the hurricane churns north and northeast toward Georgia, then its outer eyewall may be slower to weaken. People along the Florida coast from around Melbourne northward can expect several hours of high wind on Friday, fierce enough at times to topple trees and power lines. If not catastrophic (thankfully!), such damage may end up being far more widespread on this type of coast-scraping path than it would have been with a hurricane slamming onshore at a right angle.
Hurricane-force winds are possible as far north as coastal Georgia and southern South Carolina later on Friday, but the primary threat here will be high water—the most deadly aspect of U.S. hurricanes. Because of the gradual expansion of Matthew's wind field, its direction of motion, and the largely concave geometry of the coastline, barrier islands and inlets from north FL to southern SC remain at risk of major storm surge even if Matthew remains offshore. Late Thursday night, NHC was projecting the potential for coastal inundations of 7 to 11 feet from Sebastian Inlet, Florida, to Edisto Beach, South Carolina, including parts of the St. Johns River between the coast and Jacksonville. Breaking waves of up to 20 - 25 feet are possible atop the coastal surge.
Time and again in recent years, we've seen hurricanes weaken in terms of peak winds as they approach the coast, yet push far more water onshore than residents expected. This is one reason why the Saffir-Simpson scale no longer directly relates its strength categories to storm surge: peak winds near the center are an unreliable index to how much surge a hurricane may actually produce. Even if Matthew weakens and stays offshore as projected, surge levels in some areas (especially far north Florida and Georgia) may be the highest observed in many decades, and I fear that many coastal residents will underestimate this risk.
Figure 5. Projected 3-day rainfall totals from 8:00 p.m. EDT Thursday, Oct. 6, to 8 p.m. Sunday, Oct. 9. NOAA/NWS Weather Prediction Center
Very heavy rainfall is the other water-related threat that still looms large with Matthew. Widespread totals in the 10" to 15" range are projected to fall within about 50 miles of the coast from far north Florida to southeast North Carolina (see Figure 5). The southeast half of the Carolinas can expect 3" to 10" amounts. This may be enough to cause extensive flooding, especially where 10" - 15" of rain has fallen in the last three weeks. With winds potentially gusting to 40 - 50 mph, we can expect extensive tree loss and power outages.
If Matthew fails to make landfall on Friday, or if it does come ashore below Category 3 strength, the remarkable and unprecedented U.S. "drought" in major hurricane landfalls will continue. The last hurricane to strike the U.S. with Category 3 winds was Wilma, in October 2005—nearly 11 years ago.
Beyond the Carolinas
Long-range models agree in turning Matthew gradually seaward from the Carolinas over the weekend, and it now appears that the wacky loop-de-loop solution presented by the models a couple of days ago will materialize, at least in some form or fashion. The path shown in Figure 3 above is one of the most precise and elegant circles I've ever seen in a five-day NHC forecast. By Tuesday, Matthew is predicted to be heading southwestward, back into the northern Bahamas. Matthew will almost certainly be a far weaker system by this point—most likely a tropical storm. It's certainly possible that Matthew will end up crossing Florida at some point next week.
Figure 6. Enhanced infrared satellite image of Hurricane Nicole as of 12:45 am EDT Friday, Oct. 7.
Nicole is now a Category 2 hurricane
Quietly gathering strength while Matthew hogged the spotlight, Hurricane Nicole has become a respectable storm in its own right. Nicole's top sustained winds were bumped up to 105 mph at 11 p.m. EDT Wednesday, making it a strong Category 2 hurricane. Located about 340 miles south of Bermuda, Nicole was stationary, embedded in weak steering currents and in no hurry to head anywhere. Matthew may draw close enough to Nicole early next week to bring the Fujiwhara effect into play, which would tend to push Nicole to the north and Matthew toward the south—consistent with the motions now expected for both systems, although larger-scale steering will probably be the main factor at work.
NHC's Eric Blake provided an interesting climatological tidbit in his Thursday night discussion on Nicole: "This is the first time since September 10, 1964 that two Category 2 (or stronger) hurricanes have occurred simultaneously in the Atlantic basin west of 65W. Interestingly, those hurricanes in 1964, Dora and Ethel, were in similar positions as Matthew and Nicole are now."
Reposted with permission from our media associate Weather Underground.
EcoWatch Daily Newsletter
By Tom Duszynski
The coronavirus is certainly scary, but despite the constant reporting on total cases and a climbing death toll, the reality is that the vast majority of people who come down with COVID-19 survive it. Just as the number of cases grows, so does another number: those who have recovered.
In mid-March, the number of patients in the U.S. who had officially recovered from the virus was close to zero. That number is now in the tens of thousands and is climbing every day. But recovering from COVID-19 is more complicated than simply feeling better. Recovery involves biology, epidemiology and a little bit of bureaucracy too.
How does your body fight off COVID-19?<p>Once a person is exposed the coronavirus, the body starts producing <a href="https://www.mblintl.com/products/what-are-antibodies-mbli/" target="_blank">proteins called antibodies to fight the infection</a>. As these <a href="https://www.statnews.com/2020/03/27/serological-tests-reveal-immune-coronavirus/" target="_blank">antibodies start to successfully contain the virus</a> and keep it from replicating in the body, symptoms usually begin to lessen and you start to feel better. Eventually, if all goes well, your immune system will completely destroy all of the virus in your system. A person who was infected with and survived a virus with no long-term health effects or disabilities has "recovered."</p><p>On average, a person who is infected with SARS-CoV-2 will feel ill for about seven days from the onset of symptoms. Even after symptoms disappear, there still may be small amounts of the virus in a patient's system, and they should stay <a href="https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/steps-when-sick.html" target="_blank">isolated for an additional three days</a> to ensure they have truly <a href="https://health.usnews.com/conditions/articles/coronavirus-recovery-what-to-know" target="_blank">recovered and are no longer infectious</a>.</p>
What about immunity?<p>In general, once you have recovered from a viral infection, your body will keep cells called lymphocytes in your system. These cells "remember" viruses they've previously seen and can react quickly to fight them off again. If you are exposed to a virus you have already had, your antibodies will likely stop the virus before it starts causing symptoms. <a href="https://dx.doi.org/10.5114%2Fceji.2018.77390" target="_blank">You become immune</a>. This is the <a href="https://www.ncbi.nlm.nih.gov/books/NBK27158/" target="_blank">principle behind many vaccines</a>.</p><p>Unfortunately, immunity isn't perfect. For many viruses, like mumps, immunity can wane over time, leaving you <a href="https://www.sciencedaily.com/releases/2016/04/160421145747.htm" target="_blank">susceptible to the virus in the future</a>. This is why you need to get revaccinated – those "booster shots" – occasionally: to prompt your immune system to make more antibodies and memory cells.</p><p>Since this coronavirus is so new, scientists still don't know whether people who recover from COVID-19 are <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/faq.html" target="_blank">immune to future infections of the virus</a>. Doctors are finding antibodies in ill and recovered patients, and <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/clinical-guidance-management-patients.html" target="_blank">that indicates the development of immunity</a>. But the question remains how long that immunity will last. Other coronaviruses like <a href="https://doi.org/10.1002/jmv.25685" target="_blank">SARS and MERS produce an immune response</a> that will protect a person at least for a short time. I would suspect the same is true of SARS-CoV-2, but the research simply hasn't been done yet to say so definitively.</p>
Why have so few people officially recovered in the US?<p>This is a dangerous virus, so the Centers for Disease Control and Prevention is being extremely careful when deciding what it means to recover from COVID-19. Both medical and testing criteria must be met before a person is <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/disposition-in-home-patients.html" target="_blank">officially declared recovered</a>.</p><p>Medically, a person must be fever-free without fever-reducing medications for three consecutive days. They must show an improvement in their other symptoms, including reduced coughing and shortness of breath. And it must be at least seven full days <a href="https://health.usnews.com/conditions/articles/coronavirus-recovery-what-to-know" target="_blank">since the symptoms began</a>.</p><p>In addition to those requirements, the CDC guidelines say that a person must test negative for the coronavirus twice, with the <a href="https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/care-for-someone.html" target="_blank">tests taken at least 24 hours apart</a>.</p><p>Only then, if both the symptom and testing conditions are met, is a person officially considered recovered by the CDC.</p><p>This second testing requirement is likely why there were so few official recovered cases in the U.S. until late March. Initially, there was a <a href="https://www.nytimes.com/2020/03/18/health/coronavirus-test-shortages-face-masks-swabs.html" target="_blank">massive shortage of testing in the U.S.</a> So while many people were certainly recovering over the last few weeks, this could not be officially confirmed. As the country enters the height of the pandemic in the coming weeks, focus is still on <a href="https://www.cdc.gov/coronavirus/2019-nCoV/hcp/clinical-criteria.html" target="_blank">testing those who are infected</a>, not those who have likely recovered.</p><p>Many more people are being tested now that states and private companies have begun <a href="https://www.cdc.gov/coronavirus/2019-ncov/cases-updates/testing-in-us.html" target="_blank">producing and distributing tests</a>. As <a href="https://www.dispatch.com/news/20200406/coronavirus-in-ohio-from-its-rocky-start-testing-for-covid-19-slowly-ramping-up" target="_blank">the number of available tests increases</a> and the pandemic eventually slows in the country, more testing will be available for those who have appeared to recover. As people who have already recovered are tested, the appearance of any new infections will help researchers learn <a href="https://www.statnews.com/2020/03/24/we-need-smart-coronavirus-testing-not-just-more-testing/" target="_blank">how long immunity can be expected to last</a>.</p>
Once a person has recovered, what can they do?<p>Knowing whether or not people are immune to COVID-19 after they recover is going to determine what individuals, communities and society at large can do going forward. If scientists can show that recovered patients are immune to the coronavirus, then a person who has recovered could in theory <a href="https://www.vox.com/2020/3/30/21186822/immunity-to-covid-19-test-coronavirus-rt-pcr-antibody" target="_blank">help support the health care system</a> by caring for those who are infected.</p><p>Once communities pass the peak of the epidemic, the number of new infections will decline, while the number of <a href="https://www.newsweek.com/china-says-passed-peak-coronavirus-epidemic-covid-19-1491863" target="_blank">recovered people will increase</a>. As these trends continue, the risk of transmission will fall. Once the risk of transmission has fallen enough, community-level isolation and social distancing orders will begin to relax and businesses will start to reopen. Based on what other countries have gone through, it will be <a href="https://www.nature.com/articles/d41586-020-00154-w" target="_blank">months until the risk of transmission is low</a> in the U.S.</p><p>But before any of this can happen, the U.S. and the world need to make it through the peak of this pandemic. Social distancing works to slow the spread of infectious diseases and <a href="https://www.cdc.gov/coronavirus/2019-ncov/need-extra-precautions/what-you-can-do.html" target="_blank">is working for COVID-19</a>. Many people will <a href="https://www.yalemedicine.org/stories/2019-novel-coronavirus/" target="_blank">need medical help to recover</a>, and social distancing will slow this virus down and give people the best chance to do so.</p>
By Elizabeth Claire Alberts
The future for the world's oceans often looks grim. Fisheries are set to collapse by 2048, according to one study, and 8 million tons of plastic pollute the ocean every year, causing considerable damage to delicate marine ecosystems. Yet a new study in Nature offers an alternative, and more optimistic view on the ocean's future: it asserts that the entire marine environment could be substantially rebuilt by 2050, if humanity is able to step up to the challenge.
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By Zulfikar Abbany
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>
What is yeast?<p>There are yeasts all around us — on grains, in the air, in biofuels. It even lives inside us, but that's not always a good thing.</p><p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1090575/pdf/1471-2334-5-22.pdf" target="_blank">Candida yeast</a> can cause infections of the skin, feet, mouth, penis or vagina if it builds up too much in the body.</p><p>One of the most common yeasts, however, is <em>Saccharomyces cerevisiae</em>. That's <a href="https://www.dw.com/en/an-early-beer-archaeologists-tap-ground-at-worlds-oldest-brewery/a-45480731" target="_blank">"brewer's"</a> or "baker's" yeast.</p><p>You can get fresh baker's yeast, often in 42-gram (1.48-ounce) cubes, or as dried yeast (quick action or active, which requires rehydration) in a sachet of 7 grams.</p><p>There's little difference: One is compressed and the other is dehydrated and granulated. But they do the same thing, essentially. </p><p>Some commercial yeast producers add molasses and other nutrients. But natural yeast has plenty of useful nutrients in it anyway, including B group vitamins, so who knows whether it's good or necessary to add them. </p>
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>
Wild yeast: Sourdough<p>So, good bread needs time. If you have a lot of time, why not move it up a notch and grow wild yeast — a sourdough starter — in your own home?</p><p>A sourdough starter is not to be mistaken (as it often is) for the leaven, or "mother," "sponge," or <em>levain</em>. That's more a second stage, a descendant of the starter. You take a scoop from your starter and add it to another flour and water mixture when you prepare the dough for a new loaf. </p><p>The sourdough process utilizes yeasts naturally present in flour and … yet more time. A longer fermentation process allows a richer lactic acid bacteria <em>lactobacilli</em> or LAB to evolve, and that can be healthy for your gut microbiome.</p><p>It's simple enough to start a sourdough starter. All you need is flour, warm water and time.</p><p>Some suggest equal measures of whole-grain flour and water at 28 degrees Celsius (82 degrees Fahrenheit), some say room temperature — just don't let the water exceed 40 C or the yeasts will die. Some suggest two parts flour to three parts water. But it's up to you whether you want a drier or wetter starter. You will know only through experimentation. </p><p>Some say you should filter tap water to remove chemicals like fluoride and avoid using water that's boiled and then cooled. Others say that really doesn't matter.</p><p>The main thing is, keep it clean and give it time. Days, weeks, months and years.</p>
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