العلوم والبيئة
Devastating year for Switzerland's glaciers after extreme heat and low snow
المصدر: Phys.org - latest science and technology news stories · نُشر

Switzerland's glaciers lost more than 5% of their ice volume in 2026. Although melt rates did not quite reach the record levels of 2022, glacier thickness decreased by an average of 2.5 to 4 meters (8 to 13 feet) this year, and some glacier tongues lost up to 10 meters (33 feet)
Switzerland's glaciers lost more than 5% of their ice volume in 2026. Although melt rates did not quite reach the record levels of 2022, glacier thickness decreased by an average of 2.5 to 4 meters (8 to 13 feet) this year, and some glacier tongues lost up to 10 meters (33 feet) of ice. The research is published in the journal GLAMOS—Glacier Monitoring Switzerland.
أخبار ذات صلة

Confronting demons: How acoustic and AI technology brought ancient Etruscan tombs back to life
Although it is not always obvious, sound guides how we experience the world around us. And the latest archaeoacoustic techniques show that even the world's earliest architects understood this.
Phys.org - latest science and technology news stories ·

Swiss glaciers suffer another year of record ice loss
Switzerland's glaciers are disappearing at a record pace. More than 5% of their ice has vanished this year alone — threatening water supplies, ecosystems and communities across Europe. (Image credit: Swiss Academy of Natural Sciences)
NPR Topics: World ·

Will Pocognoli change keeper after loss to Switzerland?
Andy Burke ponders whether Scotland head coach Sebastien Pocognoli will change goalkeeper after Angus Gunn's performance in the 3-0 defeat by Switzerland.
feeds.bbci.co.uk ·

Fine-tuning cobalt for cleaner chemical transformations
Finding alternatives to precious metals in chemical manufacturing may be less like sourcing a substitute and more like tuning an instrument already in hand.
Phys.org - latest science and technology news stories ·

Bacteria can make plant-based foods healthier for humans and animals
New research from the DTU National Food Institute and Aarhus University shows that microorganisms can be used to specifically alter the amino acid composition of plant-based foods, making them more nutritious and therefore healthier.
Phys.org - latest science and technology news stories ·