Ordovician reefs were also home to large sea lilies, relatives of sea stars. Anchored to the bottom inside calcareous tubes, they collected food particles with feathery arms that waved in the ...

Petrology, v 45, no. 4, pp. 907 -925. Four hundred and fifty (450) million years ago, during the Late Ordovician, most of Ohio was under water. At that time, the Oxford, Ohio area was part of a large ...

At 8 a.m., 15 divers from the Artisanal Fishers Association Cristóbal Colón meet on Carrizales beach in the Marcona district of Nazca province in southern Peru. They tie a mesh bag to their waist and ...

But first there was a period of biological regrouping following the disastrous climax to the Ordovician. The recovery soon got under way in the oceans as climbing temperatures and rising sea ...

"We know the pathogen hurts," says Dr Omri Bronstein at Tel Aviv University, placing a dead black sea urchin - its body the size and shape of a flattened tennis ball - into my hands. He says there ...

They had mostly gone extinct by the Ordovician Period (485-443 million years ago). [Related: A three-eyed organism roamed the seas half a billion years ago.] The Lomankus fossil was found at the ...

Considered a delicacy in several parts of the world, sea urchin, or uni in Japanese, is prized for its unique flavor. But the cost of the gonads — the orange tongues found inside an urchin ...

The discovery, led by researchers at the University of South Florida College of Marine Science and published in The ISME Journal, reveals how the spread of a microscopic pathogen threatens sea urchin ...

HIRONO, Iwate Prefecture--Sea urchin are a culinary delicacy, but because their shells are often seen as too difficult or costly to recycle, they end up getting tossed out in bulk. But a local ...

Warming waters and over-hunting the marine mammals that once brought balance to the ecosystem have led to an overpopulation of Pacific purple sea urchins. And while sprawling urchin barrens sound like ...

When it comes to expensive delicacies, one my favourites is sea urchin, or uni in Japanese. If I see it on a menu, I'm almost sure to order it. Because its delicate flavour is so elusive ...