Water sampling devices are keeping watch around the clock for toxic discharges into Melbourne’s creeks and stormwater drains, thanks to Victorian researchers at the Centre for Aquatic Pollution Identification and Management (CAPIM), based at the University of Melbourne.
And, they are also developing a new range of aquatic critter-containing sensors.
A team of Queensland researchers have discovered the genetics that underlies the one molecule that lobsters, prawns and other crustaceans use to make the complex coloured patterns appreciated by biologists and connoisseurs of seafood.
The work of Dr Nick Wade and colleagues will help with conservation and aquaculture, and may even lead to a new food colourant. The colour of seafood is directly linked to its acceptability as food. Highly coloured lobsters and prawns attract a premium price. And for the crustaceans themselves, it’s a matter of survival.
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