Video: Have you ever wondered why lobsters (and crabs and shrimp) turn red when they’re cooked? The New England Aquarium’s director of research, Michael Tlusty, shows us his lobster lab and tells us why.
Interactive: Every year, some young sea turtles feeding in Cape Cod during the summer overstay their visit and get ‘cold-stunned’ as the water turns cold. This interactive graphic shows how biologists and doctors at the New England Aquarium nurse the turtles back to health after they’re rescued by volunteers.
Here’s a treat for lobster-lovers: a video from the American Chemical Society featuring the New England Aquarium director of research, Dr. Michael Tlusty, explaining why they turn red when they’re cooked, but also introducing shell disease, a problem that has been troubling lobsters for a while. This was one of the videos that I produced with colleague, Kirk Zamieroski, while I was on internship with the American Chemical Society over the summer.
I’m back from a long week of travels filming for Bytesize Science. A colleague, Kirk Zamieroski, and I went up to Boston filming at MIT and the New England Aquarium, then traveled back to Washington DC through New York City and Princeton, New Jersey. If you haven’t yet, check out the video series online at BytesizeScience.com