
Scientists BAFFLED after discovering weird ‘honey and waffle' structures on Mars
Some optimistic astronomers might still hope to find signs of aliens on Mars, but no one could have expected to discover something that sounds quite so delicious.
Scientists have been baffled after discovering bizarre structures on the Martian surface which look like 'a patchwork of honeycombs, or maybe a patch of waffles'.
These 'wild' hexagonal shapes were uncovered by the Mars Curiosity Rover inside the Gale Crater, where the roaming robot landed in 2012.
Scientists say these tasty-sounding structures might hold the secrets of how life could have started on the Red Planet.
Writing in a NASA blog post, Dr Catherine O'Connell-Cooper, a planetary geologist at the University of New Brunswick, wrote: 'Coming into planning this morning, we found a workspace with amazingly well preserved polygonal shaped fractures.
'We have spotted these before but usually not as well preserved and extensive as this.'
Previous studies suggest that these types of formations may have been created by wet and dry seasons 3.6 to 3.8 million years ago.
As the planet dried out, repeated wet-dry cycles created cracks just like the ones you might see around a drying lake bed on Earth, which have been preserved ever since.
After discovering the honeycomb fractures last week, NASA scientists instructed Curiosity to analyse their composition.
Using a technique called 'Laser-Induced Breakdown Spectroscopy', Curiosity will fire a laser pulse at the surface of the sample to create a small burst of plasma.
By looking at the light emitted by this plasma, scientists are able to work out what kinds of chemicals are in the rocks.
NASA also plans to take some measurements of the nearby bedrock without any honeycomb structures for comparison.
However, it might be some time before the findings from those studies are analysed and made public.
In the meantime, NASA's rover operators are not entirely sure what the polygon structures might be.
Dr O'Connell-Cooper says: 'The origin of these cracks is not clear - could they have formed as desiccation cracks as Mars began to get drier, billions of years ago?
'Or during later periods when groundwater moved through the bedrock?'
NASA's Curiosity Rover has been travelling around Mars' Gale Crater since it landed in 2012. This vast impact crater was formed around 3.7 billion years ago when a meteor hit the planet. In the distant past, it may have been filled with water and formed a large lake
This is not the first time that NASA has spotted regular, polygon structures on Mars, but scientists are still working to learn more about how they formed.
Previously, scientists thought that they were mud cracks, like those you might see in an empty riverbed during a drought, formed as a once-wet Mars dried out.
However, new analysis has suggested that their origins might be more complex.
In 2021, NASA first took images of a series of polygonal cracks on the slopes of Mount Sharp, a 3-mile (5 km) tall peak in the Gale Crater.
The cracks were found above a rich clay deposit, which was probably once the bed of an ancient lake, and below an area rich in sulphates left behind as the water dried.
This initially supported the idea that the cracks had been formed by a drying lake, but subsequent analysis showed that the newer cracks contained traces of sulphates.
This suggested that the lake had dried out multiple times, pulling sulphate-rich water down into the cracks.
According to the researchers, this means the cracks were made during a time in which the water level in the lake was rising and falling seasonally.
Their complex, waffle-like shape emerged and became more complex through these repeated wet-dry cycles.
Since these newly discovered polygons have a similar shape, they may have been formed through a similar process.
If so, they could hold clues to how life might have formed on Mars during the planet's wet past.
On Earth, scientists believe that repeated wet-dry cycles could be how the first organic compounds, molecules found in all living things, were formed.
As the water rises and falls, new chemicals are constantly brought into the environment, which encourages the reactions which form complex molecules.
In a statement at the time, NASA scientist Dr Ashwin Vasavada said that these processes could have 'promoted the origin of life'.
However, these smaller structures are not the only mysterious patterns that scientists have spotted on Mars.
In 2023, the Chinese Zhurong rover detected 15 vast honeycomb structures hidden dozens of metres beneath the Martian surface.
Each crack is 70 metres across and is bordered by 30 metres of ice and mud slurry formed between two and 3.5 billion years ago.
On Earth, similar structures are only found in Greenland, Iceland, and Antarctica, where sudden temperature shifts create fractures that are filled with ice and mud.
Scientists believe a similar process might have split open Mars' surface as it wobbled on its axis, drastically changing the seasonal temperatures.
This could be yet another clue about how the Red Planet's climate has changed over the last few billion years, and whether it was ever habitable.
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The Guardian
an hour ago
- The Guardian
Nine ways to avoid food poisoning: microbiologists' tips for safe, healthy eating
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Do not rinse raw meat, such as chicken, she says. Doing so may help spread harmful bacteria, including via tiny airborne water droplets. Sanitize surfaces: Dr Jae-Hyuk Yu, a professor of bacteriology at the University of Wisconsin-Madison, recommends using a bleach solution (one tablespoon of bleach per gallon of water), an Environmental Protection Agency-registered kitchen disinfectant, or an alcohol-based spray for sanitizing hard surfaces, especially after preparing raw meat. And when handling cleaning chemicals, use gloves and ventilate well. He recommends cleaning fridge shelves monthly and ensuring your fridge is consistently under 40F to prevent bacteria from lurking around. Cook meat thoroughly: Always cook meat to its proper internal temperature, per the United States Department of Agriculture's guidelines: 145F for whole cuts of beef, pork, lamb, veal and fish (with a three-minute rest for meat), 160F for ground meats, and 165F for all poultry. Yu uses plastic cutting boards, rather than wood, for meat. 'Even clean boards can harbor microbes in grooves,' he says, so wash any kind of board well with hot water and antibacterial soap after use. 'Sponges are notorious bacterial reservoirs,' says Yu. 'Cleaning a knife used on raw chicken with a sponge, then using that same sponge on other dishes, can absolutely spread dangerous pathogens.' If you must use a sponge, microwave it, wet, for one to two minutes once a day or run it through the dishwasher with a heat-dry cycle, he advises. Yu replaces kitchen sponges every one to two weeks, and personally prefers sanitizable dishcloths that can be changed daily and put through a hot laundry cycle. While it is convenient to thaw frozen meat at room temperature, doing so 'allows the outer layers to enter the 'danger zone' between 40F and 140F, where bacteria can multiply rapidly, long before the center is thawed,' says Yu. Instead, thaw meat in the refrigerator. If you want to cook the meat immediately, use the microwave or place it in a sealed bag and submerge it in cold water, changing the water every 30 minutes. These methods keep the temperature in a safe range and limit bacterial growth. Leaving food out at room temperature is 'essentially incubating the bacteria that are in that food', says an Idaho-based microbiologist and medical laboratory scientist certified by the American Society for Clinical Pathology who goes by the pseudonym Morticia to avoid harassment as she shares food science information online. This gives them time to produce enterotoxins that can lead to symptoms like vomiting. 'A lot of these toxins are heat stable,' she says. Reheating them may get rid of bacteria, 'but the toxins will still make you sick'. Morticia recommends being especially careful with starchy leftovers like rice and pasta, where Bacillus cereus, a nasty foodborne pathogen, can start to grow within hours if left out. If you're saving food for later, refrigerate it within two hours. If you're actively eating over time – say, at an indoor party – food can stay out for up to four hours. But in hot outdoor settings such as a barbecue, that window shortens, she explains. The Food and Drug Administration and USDA recommend keeping refrigerated leftovers no longer than three to four days. 'If you freeze food, it will stay safe to eat for a very long time,' Morticia says. 'Respecting these dates is one of the best ways of avoiding potential health problems,' says Dr Alvaro San Millan, an expert in bacteria at the National Center for Biotechnology in Madrid. Some foods, such as packaged snacks, may be fine to eat days or weeks after their best before date has passed, particularly if they're unopened or have been properly stored. But it's not always easy to tell if something has gone bad. 'If food smells or tastes funny, that's definitely a red flag,' says San Millan. But pathogens can accumulate without alerting our senses to trouble. 'Certain bacteria, such as salmonella, can produce infections in humans even if they are at a very low concentration in the food – so low that you could never appreciate any change in a sniff or taste test,' says San Millan. Most of the time, eating questionable food will probably only lead to some gastrointestinal discomfort, but 'if you are unlucky and get infected by bacteria such as Listeria or Salmonella, or intoxicated with botulinum toxin, you may be in serious trouble,' he says. Sign up to Well Actually Practical advice, expert insights and answers to your questions about how to live a good life after newsletter promotion Can you just get rid of the visible mold on cheese and eat the rest? 'It depends on the type of cheese,' says Wang. If you spot mold on soft cheese, such as cottage and cream cheese, 'the entire product should be discarded'. 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'Now is a good time for consumers to be more cautious,' says Yu, particularly with 'high-risk foods like leafy greens, especially bagged lettuce,' which is prone to contamination with pathogens such as salmonella, listeria and E coli because of the way the greens are mixed from different farms and mass-processed before packaging. Morticia has changed her eating habits to prioritize safety in light of weaker industry regulations. 'I went vegan in January, because most foodborne pathogens are zoonotic in origin, meaning they come from cows and pigs and chickens,' she says. She's also opting for more stir-fries and fewer salads. 'Cooking all of my foods significantly lowers risk,' she says.


Daily Mail
2 hours ago
- Daily Mail
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Daily Mail
3 hours ago
- Daily Mail
People left with a 'headache' after discovering bizarre island-in-a-lake-on-an-island-in-a-lake-on-an-island - as one vents 'my brain cells hurt'
The remote regions of the world are full of some incredible and baffling mysteries. Now, one discovery, shared in a viral post on Instagram by @ has left social media users reeling. Located in remote northern Canada, this is the world's largest island-in-a-lake-on-an-island-in-a-lake-on-an-island. If that description sounds confusing then you're not alone, as Instagram users have flocked to the comments to complain that the island left them with a 'headache'. One frustrated user vented: 'That just scrambled my brains.' At the centre of this geological Russian nesting doll is a small, sea-horse-shaped island measuring just over 300 metres (1,000ft) long from end to end. That island is nestled inside a small unnamed lake which takes up most of the area of another larger island. This, in turn, is sat within a 55-mile (90km) lake located near the coast of Victoria Island, the eighth largest island in the world. Zooming out, you can see that this island is sat inside a larger, 55 mile (90km) lake One commenter said they 'literally had a headache' after trying to understand this strange island This island-in-a-lake-on-an-island-in-a-lake-on-an-island is what geologists refer to as a 'recursive island'. Geography buffs used to believe that the largest of these recursive structures was an island in a crater lake on Volcano Island in the middle of Lake Taal on the Philippine island of Luzon. But careful satellite analysis has revealed that the unnamed Canadian recursive lake is significantly larger. However, that exciting bit of trivia may have been lost on many social media users who have struggled to comprehend the island's tongue-twister-like description. On Instagram, one baffled commenter complained: 'I literally had a headache after reading this'. 'I had a stroke reading it,' another chimed in. Meanwhile another wrote: 'My brain is fried.' Even those who did manage to get their heads around the description still reported being left frazzled by the efforts, writing: 'I think I got it, but I think I pulled a brain muscle trying.' Even those who did understand what they were reading complained of pulling a 'brain muscle' while trying The island-in-a-lake-on-an-island-in-a-lake-on-an-island At the centre is a small island measuring 300m from end to end. That island is nestled inside a small unnamed lake which takes up most of the area of another larger island. This, in turn, is sat within a 55-mile lake near the coast of Victoria Island. Due to the island's remote location in the freezing Arctic, it is unlikely that anyone has ever set foot on this strange recursive island. Victoria Island, or Kitlineq as it is called by the Innuit residents, has a population of less than 2,000 people despite being larger than the US state of Idaho. However, Canada's unique geography means that this region is littered with recursive lakes. Canada is also home to the world's largest island-in-a-lake, Manitoulin Island in Lake Huron, and the largest lake-on-an-island, Nettilling Lake on Baffin Island. According to the NASA Earth Observatory, nearly all of Canada was covered by glaciers during the last ice age. As the glaciers moved, they carved out a network of channels and deposited small hills made up of glacial till, a mixture of clay, sand, and rock dug up by glaciers. Dr Daniel Kerr, a geologist from the Geological Survey of Canada, told NASA's Earth Observatory: 'This area became ice-free by about 8,000 years ago. 'But because of the weight of the ice sheet, the land was depressed and the waters of the Arctic Ocean flooded the land.' That left the region dotted with millions of small lakes, many of which had islands of them which, in turn, had their own nested lakes and islands.