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he rapid growth of the human population is driving food crises in Thailand and Southeast Asia, while contributing to global food insecurity and a larger carbon footprint. One potential solution is cultivating duckweed (Wolffia globosa) for consumption, as it grows quickly and can provide an alternative protein source. This research explored two methods to optimize duckweed cultivation: using phosphorus- and nitrogen-rich growing media and plant growth-promoting bacteria (PGPB).

The authors looked at the impact of different harvest and feeding treatments on Heterandria formosa over three generations as a model for changes in marine ecosystems.

In this article the authors look at sugar consumption and the relationship to productivity in the work/labor force.

Here the authors investigated the potential of plant-derived smoke water to mitigate the negative impacts of abiotic stressors, such as heat, salinity, and water fluctuations, on the germination and growth of various agricultural crops. Their findings suggest that smoke water, specifically from buckwheat, pea, and radish, significantly improves plant resilience against drought and excessive water stress, offering a viable strategy to bolster food security in the face of climate change.

In this work, based on centuries of history where spices have been used and thought to have antimicrobial properties that prolong the shelf life of food, the authors investigated if several spices used in Indian cooking could delay the spoilage of cooked white rice. Based on changed in appearance and smell, as well as growth on agar plates, they found that cinnamon was the most effective in delaying spoilage, followed by cumin, pepper, garlic, and ginger. Their findings suggest the ability to use spices rather than chemical food preservatives to prolong the shelf life of foods.

Here the authors investigated how climate change-induced ocean acidification may impact harmful micro algae such as diatoms that produce large amounts of oxygen in the atmosphere and serve as important food sources for other marine organisms. They evaluated diatom growth rates at current seawater pH levels (8.1) alongside reduced pH levels (7.5 and 6.8). The findings indicate that while diatoms maintain steady growth under moderate acidification (pH 7.5), severe acidification down to pH 6.8 significantly limits their ability to adapt and thrive.

The authors analyzed the heat transfer of different containers in the microwave aiming to identify the most optimal material of container to reduce heating time.

Rising atmospheric carbon dioxide levels are projected to lead to a 0.3- 0.4 unit decrease in ocean surface pH levels over the next century. In this study, the authors investigate the effect of pH change on the mass of calcified exoskeletons of common aquatic organisms found in South Florida coastal waters.

In a world where water shortage is becoming an increasing concern, and where population increase seems inevitable, food shortage is an overwhelming concern for many. In this paper, the authors aim to characterize a drought-resistant strain of A. thaliana, investigating the cause for its water resistance. These and similar studies help us learn how plants could be engineered to improve their ability to flourish in a changing climate.

The authors studied the chemoreception of moon jellyfish in response to food, and developed an AI tool to identify track and quantify the pulsation of swimming jellyfish.