How Plate Tectonics, Not Volcanoes, Shaped Earth’s Climate Over the Last 540 Million Years

A revealing new study challenges traditional beliefs by showing that mid-ocean ridges and continental rifts, rather than volcanic eruptions, significantly influence atmospheric carbon fluctuations and long-term climate change in Earth’s geological history.

Cryogenic Earth. Image credit: NASA.

Over the past 540 million years, Earth’s climate has gone through dramatic shifts, alternating between icy icehouse conditions and warm greenhouse phases.

Icehouse conditions prevailed during key geological periods, including the Late Ordovician, Late Paleozoic, and Cenozoic eras.

Notably, warmer periods were associated with increased atmospheric carbon dioxide, while declines in greenhouse gases led to global cooling and extensive glaciation.

Research conducted by Ben Mather and a team at the University of Melbourne reconstructed carbon movements between volcanoes, oceans, and the deep Earth over the past 540 million years.

“Our findings challenge the long-accepted view that volcanic chains formed by tectonic plate collisions are the primary natural source of Earth’s atmospheric carbon,” Dr. Mather stated.

“Instead, it appears that carbon emissions from deep-sea crevices and mid-ocean ridges, driven by tectonic movements, have been crucial in shaping the transitions between icehouse and greenhouse climates throughout most of Earth’s history.”

“For example, we discovered that carbon released from volcanoes in the Pacific Ring of Fire only emerged as a significant carbon source in the last 100 million years, prompting us to reevaluate current scientific understanding.”

This study presents the first robust long-term evidence indicating that Earth’s climate change is primarily driven by carbon released at divergent plate boundaries rather than convergent ones.

“This insight not only reshapes our understanding of past climates but will also enhance future climate models,” Dr. Mather noted.

By integrating global plate tectonics reconstructions with carbon cycle models, the research team traced the storage, release, and recycling of carbon as continents shift.

Professor Dietmar Müller from the University of Sydney remarked, “Our findings illustrate how variations in carbon release from plate spreading influenced long-term climate shifts, clarifying historical climate changes, such as the late Paleozoic ice ages, the warm Mesozoic greenhouse world, and the rise of present-day Cenozoic icehouses.”

This research holds vital implications for understanding the ongoing climate crisis.

“This study contributes to the growing body of evidence that atmospheric carbon levels are a significant factor driving major climate shifts,” Dr. Mather emphasized.

“Comprehending how Earth managed its climate historically underscores the extraordinary pace of current climate change.”

“Human activities are releasing carbon at a staggering rate, far surpassing any natural geological processes previously recorded.”

“The climate balance is tipping alarmingly fast.”

For more on this groundbreaking research, you can view the findings published in the journal Communication Earth and Environment.

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B.R. Mather et al. 2026. Carbon emissions along divergent plate boundaries influence climate shifts between icehouses and greenhouses. Communication Earth and Environment 7, 48; doi: 10.1038/s43247-025-03097-0

Source: www.sci.news

Scientists Unveil the Key to the Perfect Plate of Pasta

Italian scientists have figured out how to achieve a flawlessly creamy pasta sauce each time by delving into the physics of cooking Cacio E Pepe.

Cacio E Pepe translates to “cheese and pepper” and is a classic Italian dish made with pasta, Pecorino Romano cheese, and black pepper.

Despite its simplicity, this recipe can easily be mishandled. Combining warm pasta water with cheese can lead to a sticky clump of cheese and watery pasta instead of a smooth, creamy sauce.

Researchers from the University of Barcelona in Spain, the Max Planck Institute for Complex Systems Physics in Germany, the University of Padova in Italy, and the Institute of Science and Technology in Austria collaborated to analyze the science behind a creamy Cacio E Pepe sauce.

To achieve a completely creamy pasta sauce like Cacio E Pepe, the starch in pasta water serves as a crucial stabilizer when mixed with cheese – Photo Credit: Getty

“We are Italians living abroad,” said Dr. Ivan di Terlizzi from the Max Planck Institute. “We often gather for dinner and enjoy traditional dishes.

“While cooking Cacio E Pepe, I thought this would be an intriguing physical system to investigate and explain. Plus, it served a practical purpose to avoid wasting good Pecorino.

A recent study, published in Liquid Physics by the American Institute of Physics, revealed that the secret to a creamy, cheesy sauce lies in the water.

Typically, fats like oils and cheese should not mix with water. However, the starch in the pasta water, when added to the cheese, acts as a stabilizer to create creamy emulsions.

Research author Dr. Daniel Busiello explained to BBC Science Focus that when cheese is heated, its proteins “change composition” and stick together.

“But starch mitigates this effect by binding to cheese proteins, reducing their direct interactions and thereby limiting aggregation,” he detailed.

According to scientists, the ideal pasta water for a creamy Cacio E Pepe sauce contains about 2-3% starch, and they advise against accidentally leaving starch in your water.

“Starch is a critical ingredient, and its quantity can be precisely measured. Therefore, we recommend using accurately measured amounts of starch,” Da Terlizzi said. “This can only be achieved if you have the correct amount of powdered starch in proportion to the cheese you are using.”

As a result, the researchers suggest adding a measured amount of potato starch or corn flour to the water, rather than pouring raw pasta water directly into the pan.

They also recommend allowing the water to cool before incorporating the cheese.

For perfect creaminess, scientists advise first mixing the water and starch, then combining this starch-water mixture with the cheese, adding it all to the pan, and slowly heating it. Finally, add the black pepper and pasta.

Busiello noted that the scientists’ recipe “remains faithful to Italian traditions,” with the only alteration being the use of powdered starch to maintain control over the amount used.

“An experienced chef probably does not require our recipe,” he remarked. “However, we offer a method to ensure that traditional Cacio E Pepe can be prepared even in challenging situations, like cooking large amounts of pasta, effortlessly.”

“Of course, we tested this method with over two kilograms of pasta, and all our guests enjoyed it!”

Busiello added that measuring starch could also benefit other Italian pasta dishes, such as spaghetti Aglio e olio and Carbonara, which also rely on pasta water and cheese sauce.

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About our experts

Dr. Daniel M. Busiello is a distinguished PKS fellow at the Max Planck Institute for the Physics of Complex Systems in Dresden, Germany, and works as an independent researcher. He previously studied at the University of Salerno and Pisa before completing his PhD in Entropy Production in Non-equilibrium Systems at Padova University.

Source: www.sciencefocus.com