Short Takes – 8-13-24

Scientists find oceans of water on Mars. It's just too deep to tap. Phys.org article. Pull quote: “The new paper [link added] analyzed the deeper crust and concluded that the "available data are best explained by a water-saturated mid-crust" below Insight's location. Assuming the crust is similar throughout the planet, the team argued, there should be more water in this mid-crust zone than the "volumes proposed to have filled hypothesized ancient Martian oceans."”

Methylene Chloride Standard; Extension of the Office of Management and Budget's (OMB) Approval of Information Collection (Paperwork) Requirements. Federal Register OSHA 60-day ICR Notice. Summary: “OSHA is requesting that OMB extend the approval of the information collection requirements contained in the Methylene Chloride Standard. The agency is requesting an adjustment increase in the burden hours amount from 61,813 hours to 65,555 hours, a difference of 3,742 hours. This increase is due increase in the number of establishments from 84,595 to 89,760.” Does not take into account chemical use changes that will result from EPA’s new methylene chloride TSCA rule.

Invasive Joro Spiders Keep Their Cool Even when Stressed. ScientificAmerican.com article. I have seen two of these in my West-Central Georgia yard. Pull quote: ““We see some spiders that are more urban-tolerant [and] some spiders that are less urban-tolerant, so if you can start to uncover the physiological or behavioral differences, that can start to help us understand more about the species ecology,” says Erin Grabarczyk, a biologist at Valdosta State University in Georgia, who was not involved in the study but has researched Joro spider ecology. It would be interesting to study differences within the species, Grabarczyk adds, noting that individual spiders in Davis’s study seemed to have varying stress responses.”

Virginia Tech food scientist dispels the myths behind cast iron pan use. D.NewsWise.com article. Pull quote: “Proper seasoning is where many of the myths surrounding the classic cookware arise. Seasoning involves adding a small amount of oil or fat to the pan and allowing it to polymerize. During this process, the oil molecules react to heat and combine to form larger molecules. This creates a thin protective layer in the pan that prevents rust and gives it its nonstick properties.”