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Divers encounter enormous ‘doomsday"' deep sea fish off the coast of Ruifang, Taiwan


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Divers off Taiwan were mesmerized after encountering a giant oarfish off the coast of Ruifang, Taiwan. 

oar%20fish%20taiwan.jpg

In the enchanting footage, divers can be seen encircling the shimmery silver critter as it hovers near the surface. At one point, one of the divers reaches out and touches the alleged doomsaying denizen of the deep. 

Remarkable, the oar fish had several round bite marks believed to have been caused by a shark. 

Diving instructor Wang Checng-Ru said that the oarfish must have been dying so it swam into shallower waters, however, locals believe this creature, which typically inhabit depths ranging from 656 to 3200 feet below the ocean's surface, is a harbinger of an impending earthquake or other misfortune.

 

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      Aug. 5, 1969. In the Lunar Receiving Laboratory, scientists open the second Apollo 11 Lunar Sample Return Container and begin to examine the rock and soil samples.

      Left: On Aug. 10, 1969, Buzz, left, Mike, and Neil exit the Lunar Receiving Laboratory at the Manned Spacecraft Center (MSC), now NASA’s Johnson Space Center in Houston, ending their 21-day quarantine. Middle: Morning of Aug. 12, Neil reports to work at his office in MSC’s Building 4. Right: Afternoon of Aug. 12, Buzz, left, Neil, and Mike meet the press in MSC’s auditorium.
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      Left: Samuel C. Phillips, Apollo Program Director at NASA Headquarters in Washington, D.C., during the Apollo 11 launch in the Launch Control Center at NASA’s Kennedy Space Center (KSC) in Florida. Middle left: Rocco A. Petrone, director of launch operations at KSC, seen here at the Apollo 11 rollout, succeeded Phillips. Middle right: George S. Trimble, left, deputy director of the Manned Spacecraft Center (MSC), now NASA’s Johnson Space Center in Houston, with MSC Director Robert R. Gilruth in 1967. Right: Christopher C. Kraft, director of flight operations at MSC, seen here in Mission Control following the Apollo 11 splashdown, succeeded Trimble.
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      “The Deep Space Food Challenge could serve as the framework for providing astronauts with healthy and delicious food using sustainable mechanisms,” said Angela Herblet, challenge manager for the Deep Space Food Challenge at NASA’s Marshall Space Flight Center in Huntsville, Alabama. “The challenge has brought together innovative and driven individuals from around the world who are passionate about creating new solutions that support our agency’s future Moon to Mars missions.”
      Since the challenge’s launch in 2021, more than 300 teams from 32 countries have participated by submitting innovative food system designs. The competition, conceived and managed by NASA Centennial Challenges at NASA Marshall, is a first-of-its-kind coordinated effort between NASA and CSA (Canadian Space Agency), which ran its own challenge in parallel.
      Four American teams competed in Phase 3, which began in September 2023. The Methuselah Foundation partnered with Ohio State University to facilitate the final phase of the challenge, which included a two-month testing and demonstration period held on the university’s campus in Columbus, Ohio. Each U.S. team in Phase 3 was awarded $50,000 and took their technology to Columbus for testing.
      Throughout this phase, the teams constructed full-scale food production systems that were required to pass developmental milestones like safety, sensory testing, palatability, and harvesting volumes. Each team worked with four “Simunauts,” a crew of Ohio State students who managed the testing and demonstrations for Phase 3 over the eight-week period. The data gathered from testing was delivered to a judging panel to determine the winner.
      The challenge concluded at the Deep Space Food Symposium, a two-day networking and learning summit at the Nationwide and Ohio Farm Bureau 4-H Center on Aug. 15 and 16. Throughout the event, attendees met the Phase 3 finalists, witnessed demonstrations of the food production technologies, and attended panels featuring experts from NASA, government, industry, and academia. The winners of the challenge were announced at an awards ceremony at the end of the symposium.
      The U.S. winner and recipient of the $750,000 grand prize is Interstellar Lab of Merritt Island, Florida. Led by Barbara Belvisi, the small business combines several autonomous phytotrons and environment-controlled greenhouses to support a growth system involving a self-sustaining food production mechanism that generates fresh vegetables, microgreens, and insects necessary for micronutrients.
      Two runners-up each earned $250,000 for their food systems’ successes: Nolux of Riverside, California, and SATED of Boulder, Colorado.
      Nolux, a university team led by Robert Jinkerson, constructed an artificial photosynthetic system that can create plant and fungal-based foods without the operation of biological photosynthesis.
      Standing for Safe Appliance, Tidy, Efficient & Delicious, SATED is a one-man team of Jim Sears, who developed a variety of customizable food, from pizza to peach cobbler. The product is fire-safe and was developed by long-shelf-life and in-situ grown ingredients.
      NASA also selected and recognized one international team as a Phase 3 winner: Solar Foods of Lappeenranta, Finland, developed a food production system through gas fermentation that relies on single-cell protein production.
      In April 2024, CSA and Impact Canada awarded the grand prize winner of its parallel challenge to Ecoation, a Vancouver-based small business specializing in greenhouses. 
      “Congratulations to the winners and all the finalist teams for their many years dedicated to innovating solutions for the Deep Space Food Challenge,” said Amy Kaminski, program executive for NASA’s Prizes, Challenges, and Crowdsourcing at NASA Headquarters in Washington. “These food production technologies could change the future of food accessibility on other worlds and our home planet.”
      Also present at the symposium was celebrity chef and cookbook author Tyler Florence. After spending time with each finalist team and getting acquainted with their food systems, Florence selected one team to receive the “Tyler Florence Award for Culinary Innovation.” Team SATED of Boulder, Colorado, received the honor for their system that impressed Florence due to its innovative approach to the challenge.
      The Deep Space Food Challenge, a NASA Centennial Challenge, is a coordinated effort between NASA and CSA. Subject matter experts at Johnson Space Center in Houston and Kennedy Space Center in Florida, supported the competition. NASA’s Centennial Challenges are part of the Prizes, Challenges, and Crowdsourcing program within NASA’s Space Technology Mission Directorate and managed at Marshall Space Flight Center in Huntsville, Alabama. The Methuselah Foundation, in partnership with NASA, oversees the United States and international competitors.
      To learn more about the Deep Space Food Challenge, visit: 
      nasa.gov/spacefoodchallenge
      -end-
      Jasmine Hopkins
      Headquarters, Washington
      321-432-4624
      jasmine.s.hopkins@nasa.gov
      Lane Figueroa
      Marshall Space Flight Center, Huntsville, Ala.
      256-932-1940
      lane.e.figueroa@nasa.gov
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      Last Updated Aug 19, 2024 EditorJessica TaveauLocationNASA Headquarters Related Terms
      Prizes, Challenges, and Crowdsourcing Program Centennial Challenges Space Technology Mission Directorate View the full article
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