Coastal land clearing has led to poor water quality in the Great Barrier Reef lagoon and threats to reef animals, according to the first data providing evidence of the damage.
The Water Quality and Ecosystem Health research team at the Australian Institute of Marine Science has collected 20 years of data, which shows the connection between high rates of land clearing and reduced reef water quality in the late 1990s and early 2000s.
“Our analyses show that water quality in the lagoon dropped significantly during the late 1990s and early 2000s, a period that coincided with very high rates of vegetation clearing on land adjacent to rivers,” says research team leader, Britta Schaffelke.
New Australian technology will enable real-time monitoring of wine throughout its fermentation and maturation process, reducing spoilage and improving quality.
The “Smart Bung” technology has been pioneered at the University of Adelaide by the Institute for Photonics & Advanced Sensing (IPAS) and the School of Agriculture, Food and Wine (SAFW). The work is led by Prof Tanya Monro, Director of IPAS.
An optical fibre sensor incorporated into the bung of a wine cask can detect substances that might cause the wine to spoil. The optical fibres have tiny holes that take up minute samples of the wine. The sensor shines light through the fibres to determine the concentration of certain important chemicals, such as hydrogen peroxide and sulphur dioxide—all without having to open the cask. The system will enable continuous, real-time cask-by-cask monitoring and an immediate response if problems are detected.