On the Air: July 26, 2015
Image shows heat radiating from the Pacific Ocean as imaged by the NASA’s Clouds and the Earth's Radiant Energy System instrument on the Terra satellite. Credit: NASA

A few years back, McDonald’s tried a change in the way it packaged its burgers. They were separated to keep the hot ingredients hot and the cold ingredients cold. And there seems to be a similar separation in the oceans. The warm upper layers seem to be getting warmer than thought, while the cold lower layers don’t seem to be getting any warmer at all.

About 90 percent of the extra heat created by global warming goes into the oceans. But tracking just where that heat is going is a tough job.

In Print: July 1, 2015
The spined pygmy shark, which is similar to the smalleye pygmy shark, also uses bioluminescense for camouflage. Credit: National Oceanic and Atmospheric Administration.

Not all sharks are at the top of the food chain; some are small enough to be a potential meal for dozens of other species. Diminutive sharks as small as 8 inches long, such as the smalleye pigmy shark, have evolved characteristics to stay off the menu of predators.