ScienceDaily: Top Environment News: Trees save lives, reduce respiratory problems

Jay Owen Earth Systems Science

ScienceDaily: Top Environment News

Trees save lives, reduce respiratory problems

Posted: 25 Jul 2014 01:35 PM PDT

In the first broad-scale estimate of air pollution removal by trees nationwide, scientists have calculated that trees are saving more than 850 human lives a year and preventing 670,000 incidences of acute respiratory symptoms. The study considered four pollutants for which the U.S. EPA has established air quality standards: nitrogen dioxide, ozone, sulfur dioxide, and particulate matter less than 2.5 microns (PM2.5) in aerodynamic diameter.

Changes in agriculture increase high river flow rates

Posted: 25 Jul 2014 01:35 PM PDT

Researchers have examined how changes in rainfall amounts and an increase in the amount of acreage used to grow such crops as corn and soybeans can affect the volume of river water flow in the U.S. Midwest.

Climate Change Increases Risk of Crop Slowdown in Next 20 Years

Posted: 25 Jul 2014 11:44 AM PDT

The world faces a small but substantially increased risk over the next two decades of a major slowdown in the growth of global corn and wheat yields because of climate change, according to new research. Such a slowdown would occur as global demand for crops rapidly increases.

Smartphone experiment tracks whether our life story is written in our gut bacteria

Posted: 25 Jul 2014 05:04 AM PDT

Life events such as visiting another country or contracting a disease cause a significant shift in the make-up of the gut microbiota — the community of bacteria living in the digestive system, according to. Two participants in a recent study used smartphone apps to collect information every day for a year. The authors think the method could be rolled out to studies of human-bacteria relationships with many more participants.

Microbes make the sake brewery

Posted: 24 Jul 2014 02:20 PM PDT

A sake brewery has its own microbial terroir, meaning the microbial populations found on surfaces in the facility resemble those found in the product, creating the final flavor according to research. This is the first time investigators have taken a microbial census of a sake brewery.


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