Extreme waves are getting bigger according to scientists in the Pacific
Northwest. Before you gun your motor for
shore, remember that extreme waves aren’t
the same as the rogue waves that fill boaters’ nightmares. Extreme waves are the less
spontaneous but large waves that occur in
storms or severe weather conditions, so
boaters shouldn’t be out in them anyway.
These are the waves engineers take
into consideration when designing jetties, breakwaters, or the setback for beach
communities. “They are very high-magni-tude waves but infrequent events,” says
Peter Ruggiero, assistant professor at the
Department of Geosciences at Oregon
State University.
Ruggiero, along with the Oregon
Department of Geology and Mineral
Industries, recently conducted a study
that shows a major increase in maximum
ocean wave heights in recent decades. The
biggest waves that occur each year, the
study shows, may be as high as 49 feet, a
40-percent increase from 1996. To moni-
tor extreme waves, data is collected from
buoys 200 miles offshore for computer
analysis. The study shows that off the
coast of Washington and Oregon the aver-
age winter wave height for extreme waves
has increased by almost one inch annually
with the largest waves gaining almost four
inches a year.
Let Them Eat Carp!
With apologies to Marie Antoinette,
that’s what carp expert Duane Chapman
wants to tell zookeepers around the coun-
try. Chapman is a U.S. Geological Survey
biologist in Missouri who’s been dealing
with the Midwest’s troublesome Asian
carp since the first fish went airborne
behind his boat nine years ago. The alien
species is here to stay and many people say
“If you can’t beat ‘em, eat ‘em.” Chapman
provides biological information about carp
and developed the idea of converting the
proliferating pescado into pet food — well,
zoo rations, really. Working with the St.
Louis Zoo, Chapman and scientists from
the University of Missouri and the U.S.
Fish and Wildlife Service, came up with
the carp cake but tests found it low in thia-
mine, essential to animal nutrition, so they
have revised the recipe for further testing
and hope other zoos will have an interest
in the work.
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