Bread dating back 8,600 years uncovered in Turkey

Archaeologists from Necmettin Erbakan University have announced the discovery of the world’s oldest known bread, dating from 6600 BC, at the famous Neolithic settlement of Çatalhöyük in Turkiye, central Anatolia (formerly Turkey).



8,600-year-old bread found in Çatalhöyük, Turkiye. Image credit: Necmettin Erbakan University.

Çatalhöyük is one of the largest and best preserved Neolithic settlements in the world.

The site is located southeast of the modern Turkish city of Konya, approximately 145 km (90 miles) from Mount Hasan.

Çatalhöyük began as a small settlement around 7500 BC, and may have consisted of a few adobe houses during what archaeologists call the Early Period.

The settlement reached its peak in the mid-6700-6500 BC period, rapidly declining in population during the later period, and was abandoned around 5950 BC.

Its inhabitants were early farmers, growing crops such as wheat and barley and raising sheep and goats.

Discovered by British archaeologist James Mellaart in the early 1960s, Çatalhöyük attracted worldwide attention for its large scale and well-preserved architecture.

Previous excavations at the site unearthed a vast number of artifacts and ancient structures, including a large mural depicting a town and two mountain peaks, sometimes called the world’s oldest map.



This is an artist’s impression of Çatalhöyük. Image credit: Dan Lewandowski.

Archaeologists from Necmettin Erbakan University have discovered an ancient building with an oven in the Mekan 66 area of Çatalhöyük in a new excavation.

Wheat, barley and pea seeds were found around the oven, as well as “spongy” organic residue.

Researchers determined that the residue was uncooked leavened bread.

“The small round ‘spongy’ residue found in the corner of the oven turned out to be bread,” said Dr. Ali Umut Türkan, an archaeologist at Necmettin Erbakan University.

“Because the building was covered with fine clay, both the wood and the bread were able to be preserved to this day.”

“We found that the bread had a porous and spongy structure and was not cooked,” added Dr. Yassin Ramazan Eker, also from Necmetin Erbakan University.

“The first known example of leavened bread was discovered in Egypt,” Dr. Turkan said.

“The newly discovered bread in Çatalalhöyük can be said to be the oldest bread in the world.”

Source: www.sci.news

NOAA Declares Fourth Mass Bleaching Event Imminent for World’s Coral Reefs

Invertebrates are highly sensitive to heat stress, so coral health is closely linked to seawater temperature. Corals turn whitish when stressed. release symbiotic algae They live in organizations. Bleaching indicates that the health of the coral is at risk.

“When a coral bleaches, it doesn’t mean it’s dead. It means it’s weak and at risk of dying if conditions don’t improve,” says Ana Palacio, a scientific assistant at the Oceanic and Atmospheric Research Institute Collaborative Research Institute based at the University of Miami in partnership with NOAA.

Corals are important ecosystems that support a wide variety of fish and aquatic species, helping to nourish coastal communities and attract tourists. The economic value of coral reefs is estimated at $2.7 trillion annually. According to the 2020 report of the Global Coral Reef Monitoring Network.

“They protect our coastlines. They protect us from storms and hurricanes. They have great value to our economy and security,” said Palacio.

Coral ecosystems are among the ecosystems that scientists believe are most at risk from global warming. In 2018, the United Nations Intergovernmental Panel on Climate Change estimated that: 70% to 90% of the world’s coral reefs They will disappear if the average global temperature drops. exceeded the threshold of 1.5 degrees Celsius above the pre-industrial average.

Last year was the hottest year on record on Earth. The average global temperature has approached that threshold for the first time, but scientists believe 2023 was an anomaly, driven by El Niño.

Experts say bleaching began early in the season as sea surface temperatures soared in Florida.

“Typically, bleaching is observed around August to September in the Northern Hemisphere. We started observing the bleaching phenomenon in July last year,” said marine biologist Fanol Montoya Maya from the Coral Restoration Foundation, an organization that collects, restores, and replants coral.

Palacio said the area has seen widespread mortality of elkhorn and staghorn corals, two species that are the focus of restoration efforts.

“In some places, about 20 percent of those populations survived,” Palacio said of the restored corals. “We’re focusing our hopes on why those corals survived and what they can tell us about resistance, and how corals can become more resilient.”

The last global coral bleaching event occurred in 2014 and lasted until 2017. More than 56% of the world’s coral reef areas experienced temperatures that could cause bleaching during that period.

Bleached coral at Flower Garden Banks National Marine Sanctuary off the coast of Galveston, Texas, Gulf of Mexico, September 16, 2023.
LM Otero / AP

Manzello said in an email Monday that 54% of the world’s coral reef areas have experienced bleaching-level heat stress in the past year, and this event could be the worst bleaching event on record.

“The proportion of coral reef areas experiencing bleaching-level heat stress is increasing by about 1% every week,” Manzello said. “This event is likely to exceed the previous peak.”

Montoya-Maya said bleaching warnings were already issued in Florida earlier than last year. He said the Coral Restoration Foundation is preparing for a busy summer in response to new bleaching events.

The natural pattern of El Niño is beginning to disappear, and NOAA’s Climate Prediction Center estimates that an El Niño event is possible. There is a 60% chance of a La Niña event occurring this summer.This could cool the waters of the Atlantic Ocean and allow some corals to recover, at least temporarily.

“This is very heartbreaking and will cause damage to many coral reefs around the world,” Palacio said. “I hope this bleaching event creates some traction and people start to care more and pay attention to what’s happening to the climate.”

Source: www.nbcnews.com

Tiny nematodes develop large mouths and exhibit cannibalistic behavior

Huge mouth of a small nematode

Sarah Wiggard and Ralf Sommer / Max Planck Institute for Biology Tübingen

Tiny soil insects called nematodes usually feed on bacteria and algae and have small mouths to accommodate their diet. However, when baby nematodes are fed the fungus, their mouths double in size, giving them the ability to cannibalize their mates.

that’s what ralph sommer Researchers at the Max Planck Institute for Biology in Tübingen, Germany, made the discovery while studying the development of predatory soil nematodes. Allody Progaster Sudhouushi.when the larvae are raised Penicillium Some of them ate fungi and cheese and grew into cannibals with giant mouths. “We were shocked,” he says.

The researchers knew that the different mouth shapes seen in this species resulted from different feeding habits. Nematodes that feed on bacteria have narrow mouths, while nematodes that feed on much smaller nematode species have slightly wider mouths. But this extreme variant, which the researchers called “teratostomia,” or Te morphology, had not been previously documented.

Sommer and colleagues investigated the genetics underlying these different mouth shapes and found that all three were controlled by the same sulfatase gene. But that activity only seems to result in a giant, gaping mouth. A. Sudaushi. The species’ complete set of genetic instructions was duplicated only recently in its evolution, Sommer said, so the doubling of gene pairs may have facilitated the origin of the worm’s giant mouth. That’s what it means.

Because the fungi’s diet was low in nutrients and more Te forms were found in high-density conditions, the researchers found that Te forms and their associated cannibalistic habits may have evolved as a response to the stresses of starvation and crowding. That’s what I think.

Nicholas Levis Indiana University points out that a similar phenomenon is seen in several other species. For example, the tadpoles of spadefoot toads and some salamanders can develop into cannibalistic carnivores depending on environmental conditions, Levis says.

But even in such cases, animals often avoid eating their own kind. Te nematodes are nondiscriminatory and prey on genetically identical neighbors. Levis says this is a “surprising finding” that could indicate that the development strategy is “really hopeless.”

“This discovery…made me wonder how much more diverse there is in the natural world than what we see,” Levis says. “How many other hidden ‘monsters’ are there waiting to be discovered under the right environmental conditions?”

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Source: www.newscientist.com