6 Little-Known Facts About Ceres

Today we talk about asteroids with such familiarity that it's strange to imagine that the asteroid belt needed to be discovered, but it happened surprisingly recently. The first asteroid found was Ceres in 1801, by Giuseppe Piazzi, during the hunt for a missing planet suspected to exist between Mars and Jupiter. It wasn't called an asteroid at first, of course. For a while there, Ceres was considered a planet. (Note its Roman deity namesake, the goddess of agriculture, which is also where we get the word cereal.)

Then other such "planets" were discovered in Ceres's neighborhood—and with alarming regularity. After 50 years of too many planets, astronomers decided to classify this veritable planetary pestilence at the Martian-Jovian boundary as a new type of body: asteroid. In 2006, astronomers took another stab at the classification of Ceres, promoting it to dwarf planet with the same stroke of the pen that demoted Pluto.

Ceres is more than a big asteroid or small dwarf, however. The NASA spacecraft Dawn has been in orbit around Ceres since 2015, studying every square inch of it. What they've found is the Rosetta Stone for comparative planetology—an intriguing mix of Mars, asteroid, icy moon, and comet. Mental Floss spoke to Hanna Sizemore, a research scientist at the Planetary Science Institute and a guest investigator on the Dawn team. Here are a few things you ought to know about Ceres.

1. CERES BY THE NUMBERS.

Ceres accounts for one-third the mass of the asteroid belt, and is by far the largest object there. It has a radius of 295.9 miles, making it smaller than Earth's moon (whose radius is 1079 miles), and only about 2.8 percent of Earth's gravity. (That's enough, though, for you to walk around on, should you choose to visit.) The days on Ceres would fly by at 9 hours each; the years on Ceres would drag endlessly, at 4.6 Earth years. Relative to Earth, it would be a pretty cold place to live, with temperatures ranging from -225°F to -100°F.

There is no atmosphere on Ceres worth mentioning, so the view above the horizon would be pretty depressing: the infinite black loneliness of space. The view at the horizon and below wouldn't be much better. Picture the sort of asteroid you might land the Millennium Falcon on; that's what the surface looks like.

2. IT HAS SOMETHING FOR EVERYONE.

"Ceres is an interesting hybrid between a planet like Mars, which is a rocky body with a cryosphere [significant ice in the near-surface], and the icy satellites of Saturn," says Sizemore. "The outer surface of the planet has less ice than we expected and more dirt. As you go down, it seems like the ice content increases again, and as you go further in, there may (or may not) be a higher density core."

The chemistry of Ceres is more complex than was expected before Dawn arrived, and there are more nuances to the layered structure; it's not simply rigidly defined layers as you might find on Earth or Europa. Moreover, Dawn has found surface features suggestive of cryovolcanoes (ice volcanoes), as well as unexpected tectonic features. "It's got a little bit of everything. It's a mix between an icy satellite, a rocky body with a cryosphere, an asteroid—it's got things in common with comets, too. It's the hybrid body."

3. IT'S NOT A BAD PLACE TO LIVE …

"A lot of people are excited about Ceres from an astrobiological standpoint," says Sizemore. "You have a lot of water-rock interactions going on there. You have this extensively altered regolith. You have organics at the surface. That's a gold mine from an astrobiological perspective, this intimate mix of rock, water, and organics—the question is what bugs might grow, or what building blocks of life are there."

The data collected by Dawn's Visual and Infrared Spectrometer (VIR) suggest the organics are native to Ceres, formed under processes not yet fully known. (Scientists originally wondered if they were deposited by way of asteroid impacts.) To understand the nature of the compounds and how they formed, members of the planetary science community have begun discussing a prospective lander mission.

4. … BUT NOT SO GOOD THAT ALIENS LIVE THERE.

You might recall NASA's discovery a few years ago of two piercing, bewildering white spots on an exotic world? That was Ceres. The Keck II telescope in 2002 first revealed something unusual up there, but it wasn't until Dawn approached the then-unexplored world that things really got weird. Was it an ice mountain? An ice canyon? Salt? Some giant chunk of shiny metal? Or was it what everyone really hoped: technology from an intelligent alien race—perhaps a solar collector or beacon of some sort. (NASA even posted a poll for the public's guesses.)

I am sorry to report that the spots weren't built by aliens. Rather, according to a paper published last year in Nature, the spots are a type of salt, sodium carbonate, and constitute "the most concentrated known extraterrestrial occurrence of carbonate on kilometer-wide scales in the solar system." The spots are possibly the result of the crystallization of brines and altered material from the Ceres subsurface.

5. DAWN AND CERES MAY GIVE US MINING TOWNS ON THE ASTEROID BELT.

Any significant expansion of the human footprint beyond the lunar surface will require a process called in situ resource utilization, which involves the harvesting of resources on another celestial body and producing usable goods. (Expeditions during the Age of Discovery are analogous; explorers didn't fill ships with timber and then sail to the New World; they brought axes and used what they found when they arrived.) Lifting things from the Earth's surface is very expensive. Why launch barges of methane fuel to Mars, for example, when you can instead launch a single machine able to extract those elements from the Martian soil and manufacture the fuel there? With that in mind, Ceres might be the key to finding usable water for asteroid mining.

"An interesting feature we see on Ceres that we've previously seen on Mars and Vesta are little pits on smooth materials in fresh craters. They seem to be caused by the outgassing of ice vaporized during the impacts," says Sizemore. "It's starting to suggest a common indicator of volatile rich material at impact sites on asteroids." If volatiles, such as ice, are easily found and accessed on asteroids, the business case for mining them writes itself.

"At Ceres, there are actually surface exposures of ice, both at polar latitudes and at mid latitudes, and even at low latitudes we believe that ice is only meters deep. As we explore the asteroid belt more in the future, in situ resource utilization is going to be a big thing. Water is a really important resource even for hypothetical robotic missions, and we have a test case at Ceres to learn to quantify it," says Sizemore.

6. MUD OCEANS MEAN NO SHARKS.

It took 34 years from the first notion of an asteroid belt-specific exploration mission to NASA's Dawn spacecraft entering orbit around Ceres. (Notably, Ceres was the second stop on Dawn's journey, after a successful mission around Vesta. This makes Dawn the first and only spacecraft to orbit two bodies beyond Earth.)

Dawn is the only mission at Ceres. The next likely mission there will be a robotic lander or sample return, though such missions are only in the development stage. Unless mynocks start chewing on Dawn's power cables, causing NASA to send an exogorth-sensitive probe, it will likely be some time indeed before a Ceres lander reaches the launch pad.

It's a good thing, then, that Dawn is delivering the goods. Scientific instruments on the spacecraft have provided new insights on the Ceresian interior and talk of a Europa-like subsurface ocean has receded. Scientists now think Ceres has a "kind of a mud ocean, rather than a liquid water ocean comparable to our seas here on Earth, or what's under the ice shell on Europa," says Sizemore. "You have something quite dirty at the very outside shell, and as you go down, the water content increases, but it's probably a salty mud slurry." The thickness of the mud layer is still being determined by modelers.

"No sharks swimming in it," she adds. "No giant squids like on Europa Report."

A Dracula Ant's Jaws Snap at 200 Mph—Making It the Fastest Animal Appendage on the Planet

Ant Lab, YouTube
Ant Lab, YouTube

As if Florida’s “skull-collecting” ants weren’t terrifying enough, we’re now going to be having nightmares about Dracula ants. A new study in the journal Royal Society Open Science reveals that a species of Dracula ant (Mystrium camillae), which is found in Australia and Southeast Asia, can snap its jaws shut at speeds of 90 meters per second—or the rough equivalent of 200 mph. This makes their jaws the fastest part of any animal on the planet, researchers said in a statement.

These findings come from a team of three researchers that includes Adrian Smith, who has also studied the gruesome ways that the skull-collecting ants (Formica archboldi) dismember trap-jaw ants, which were previously considered to be the fastest ants on record. But with jaw speeds of just over 100 miles per hour, they’re no match for this Dracula ant. (Fun fact: The Dracula ant subfamily is named after their habit of drinking the blood of their young through a process called "nondestructive cannibalism." Yikes.)

Senior author Andrew Suarez, of the University of Illinois, said the anatomy of this Dracula ant’s jaw is unusual. Instead of closing their jaws from an open position, which is what trap-jaw ants do, they use a spring-loading technique. The ants “press the tips of their mandibles together to build potential energy that is released when one mandible slides across the other, similar to a human finger snap,” researchers write.

They use this maneuver to smack other arthropods or push them away. Once they’re stunned, they can be dragged back to the Dracula ant’s nest, where the unlucky victims will be fed to Dracula ant larvae, Suarez said.

Researchers used X-ray imaging to observe the ants’ anatomy in three dimensions. High-speed cameras were also used to record their jaws snapping at remarkable speeds, which measure 5000 times faster than the blink of a human eye. Check out the ants in slow-motion in the video below.

14 Facts About Celiac Disease

iStock.com/fcafotodigital
iStock.com/fcafotodigital

Going gluten-free may be a modern diet trend, but people have been suffering from celiac disease—a chronic condition characterized by gluten intolerance—for centuries. Patients with celiac are ill-equipped to digest products made from certain grains containing gluten; wheat is the most common. In the short-term this can cause gastrointestinal distress, and in the long-term it can foster symptoms associated with early death.

Celiac diagnoses are more common than ever, which also means awareness of how to live with the condition is at an all-time high. Here are some things you might not know about celiac disease symptoms and treatments.

1. Celiac an autoimmune disease.

The bodies of people with celiac have a hostile reaction to gluten. When the protein moves through the digestive tract, the immune system responds by attacking the small intestine, causing inflammation that damages the lining of the organ. As this continues over time, the small intestine has trouble absorbing nutrients from other foods, which can lead to additional complications like anemia and osteoporosis.

2. You can get celiac disease from your parents.

Nearly all cases of celiac disease arise from certain variants of the genes HLA-DQA1 and HLA-DQB1. These genes help produce proteins in the body that allow the immune system to identify potentially dangerous foreign substances. Normally the immune system wouldn't label gliadin, a segment of the gluten protein, a threat, but due to mutations in these genes, the bodies of people with celiac treat gliadin as a hostile invader.

Because it's a genetic disorder, people with a first-degree relative (a sibling, parent, or child) with celiac have a 4 to 15 percent chance of having it themselves. And while almost all patients with celiac have these specific HLA-DQA1 and HLA-DQB1 variations, not everyone with the mutations will develop celiac. About 30 percent of the population has these gene variants, and only 3 percent of that group goes on to develop celiac disease.

3. Makeup might contribute to celiac disease symptoms.

People with celiac disease can’t properly process gluten, the protein naturally found in the grains like wheat, rye, and barley. Patients have to follow strict dietary guidelines and avoid most bread, pasta, and cereal, in order to manage their symptoms. But gluten isn’t limited to food products: It can also be found in some cosmetics. While makeup containing gluten causes no issues for many people with celiac, it can provoke rashes in others or lead to more problems if ingested. For those folks, gluten-free makeup is an option.

4. The name comes from 1st-century Greece.

A 1st-century Greek physician named Aretaeus of Cappadocia may have been the first person to describe celiac disease symptoms in writing [PDF]. He named it koiliakos after the Greek word koelia for abdomen, and he referred to people with the condition as coeliacs. In his description he wrote, “If the stomach be irretentive of the food and if it pass through undigested and crude, and nothing ascends into the body, we call such persons coeliacs.”

5. There are nearly 300 celiac disease symptoms.

Celiac disease may start in the gut, but it can be felt throughout the whole body. In children, the condition usually manifests as bloating, diarrhea, and abdominal discomfort, but as patients get older they start to experience more “non-classical” symptoms like anemia, arthritis, and fatigue. There are at least 281 symptoms associated with celiac disease, many of which overlap with other conditions and make celiac hard to diagnose. Other common symptoms of the disease include tooth discoloration, anxiety and depression, loss of fertility, and liver disorders. Celiac patients also have a greater chance of developing an additional autoimmune disorder, with the risk increasing the later in life the initial condition is diagnosed.

6. Some patients show no symptoms at all.

It’s not uncommon for celiac disease to be wrecking a patient’s digestive tract while showing no apparent symptoms. This form of the condition, sometimes called asymptomatic or “silent celiac disease,” likely contributes to part of the large number of people with celiac who are undiagnosed. People who are at high risk for the disease (the children of celiac sufferers, for example), or who have related conditions like type 1 diabetes and Down syndrome (both conditions that put patients at a greater risk for developing new autoimmune diseases) are encouraged to get tested for it even if they aren’t showing any signs.

7. It’s not the same as wheat sensitivity.

Celiac is often confused with wheat sensitivity, a separate condition that shares many symptoms with celiac, including gastrointestinal issues, depression, and fatigue. It’s often called gluten sensitivity or gluten intolerance, but because doctors still aren’t sure if gluten is the cause, many refer to it as non-celiac wheat sensitivity. There’s no test for it, but patients are often treated with the same gluten-free diet that’s prescribed to celiac patients.

8. It's not a wheat allergy either.

Celiac disease is often associated with wheat because it's one of the more common products containing gluten. While it's true that people with celiac can't eat wheat, the condition isn't a wheat allergy. Rather than reacting to the wheat, patients react to a specific protein that's found in the grain as well as others.

9. It can develop at any age.

Just because you don’t have celiac now doesn’t mean you’re in the clear for life: The disease can develop at any age, even in people who have tested negative for it previously. There are, however, two stages of life when symptoms are most likely to appear: early childhood (8 to 12 months) and middle adulthood (ages 40 to 60). People already genetically predisposed to celiac become more susceptible to it when the composition of their intestinal bacteria changes as they get older, either as a result of infection, surgery, antibiotics, or stress.

10. Not all grains are off-limits.

A gluten-free diet isn’t necessarily a grain-free diet. While it’s true that the popular grains wheat, barley, and rye contain gluten, there are plenty of grains and seeds that don’t and are safe for people with celiac to eat. These include quinoa, millet, amaranth, buckwheat, sorghum, and rice. Oats are also naturally gluten-free, but they're often contaminated with gluten during processing, so consumers with celiac should be cautious when buying them.

11. Celiac disease can be detected with a blood test.

Screenings for celiac disease used to be an involved process, with doctors monitoring patients’ reactions to their gluten-free diet over time. Today all it takes is a simple test to determine whether someone has celiac. People with the condition will have anti-tissue transglutaminase antibodies in their bloodstream. If a blood test confirms the presence of these proteins in a patient, doctors will then take a biopsy of their intestine to confirm the root cause.

12. The gluten-free diet doesn’t work for all patients.

Avoiding gluten is the most effective way to manage celiac disease, but the treatment doesn’t work 100 percent of the time. In up to a fifth of patients, the damaged intestinal lining does not recover even a year after switching to a gluten-free diet. Most cases of non-responsive celiac disease can be explained by people not following the diet closely enough, or by having other conditions like irritable bowel syndrome, lactose intolerance, or small intestine bacterial overgrowth that impede recovery. Just a small fraction of celiac disease sufferers don’t respond to a strict gluten-free diet and have no related conditions. These patients are usually prescribed steroids and immunosuppressants as alternative treatments.

13. If you don’t have celiac, gluten probably won’t hurt you.

The gluten-free diet trend has exploded in popularity in recent years, and most people who follow it have no medical reason to do so. Going gluten-free has been purported to do everything from help you lose weight to treat autism—but according to doctors, there’s no science behind these claims. Avoiding gluten may help some people feel better and more energetic because it forces them to cut heavily processed junk foods out of their diet. In such cases it’s the sugar and carbs that are making people feel sluggish—not the gluten protein. If you don’t have celiac or a gluten sensitivity, most experts recommend saving yourself the trouble by eating healthier in general rather than abstaining from gluten.

14. The numbers are growing.

A 2009 study found that four times as many people have celiac today than in the 1950s, and the spike can’t be explained by increased awareness alone. Researchers tested blood collected at the Warren Air Force Base between 1948 and 1954 and compared them to fresh samples from candidates living in one Minnesota county. The results supported the theory that celiac has become more prevalent in the last half-century. While experts aren’t exactly sure why the condition is more common today, it may have something to do with changes in how wheat is handled or the spread of gluten into medications and processed foods.

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