An Ice Age Wolf Head Was Found Perfectly Preserved in Siberian Permafrost

iStock/stevegeer
iStock/stevegeer

Don’t lose your head in Siberia, or it may be found preserved thousands of years later.

A group of mammoth tusk hunters in eastern Siberia recently found an Ice Age wolf’s head—minus its body—in the region’s permafrost. Almost perfectly preserved thanks to tens of thousands of years in ice, researchers dated the specimen to the Pleistocene Epoch—a period between 1.8 million and 11,700 years ago characterized by the Ice Age. The head measures just under 16 inches long, The Siberian Times reports, which is roughly the same size as a modern gray wolf’s.

Believed to be between 2 to 4 years old around the time of its death, the wolf was found with its fur, teeth, and soft tissue still intact. Scientists said the region’s permafrost, a layer of ground that remains permanently frozen, preserved the head like a steak in a freezer. Researchers have scanned the head with a CT scanner to reveal more of its anatomy for further study.

Tori Herridge, an evolutionary biologist at London’s Natural History Museum, witnessed the head’s discovery in August 2018. She performed carbon dating on the tissue and tweeted that it was about 32,000 years old.

The announcement of the discovery was made in early June to coincide with the opening of a new museum exhibit, "The Mammoth," at Tokyo’s Miraikan National Museum of Emerging Science and Innovation. The exhibit features more than 40 Pleistocene specimens—including a frozen horse and a mammoth's trunk—all in mint condition, thanks to the permafrost’s effects. (It's unclear if the wolf's head is included in the show.)

While it’s great to have a zoo’s worth of prehistoric beasts on display, scientists said the number of animals emerging from permafrost is increasing for all the wrong reasons. Albert Protopopov, director of the Academy of Sciences of the Republic of Sakha, told CNN that the warming climate is slowly but surely thawing the permafrost. The higher the temperature, the likelier that more prehistoric specimens will be found.

And with average temperatures rising around the world, we may find more long-extinct creatures rising from the ice.

Is There An International Standard Governing Scientific Naming Conventions?

iStock/Grafissimo
iStock/Grafissimo

Jelle Zijlstra:

There are lots of different systems of scientific names with different conventions or rules governing them: chemicals, genes, stars, archeological cultures, and so on. But the one I'm familiar with is the naming system for animals.

The modern naming system for animals derives from the works of the 18th-century Swedish naturalist Carl von Linné (Latinized to Carolus Linnaeus). Linnaeus introduced the system of binominal nomenclature, where animals have names composed of two parts, like Homo sapiens. Linnaeus wrote in Latin and most his names were of Latin origin, although a few were derived from Greek, like Rhinoceros for rhinos, or from other languages, like Sus babyrussa for the babirusa (from Malay).

Other people also started using Linnaeus's system, and a system of rules was developed and eventually codified into what is now called the International Code of Zoological Nomenclature (ICZN). In this case, therefore, there is indeed an international standard governing naming conventions. However, it does not put very strict requirements on the derivation of names: they are merely required to be in the Latin alphabet.

In practice a lot of well-known scientific names are derived from Greek. This is especially true for genus names: Tyrannosaurus, Macropus (kangaroos), Drosophila (fruit flies), Caenorhabditis (nematode worms), Peromyscus (deermice), and so on. Species names are more likely to be derived from Latin (e.g., T. rex, C. elegans, P. maniculatus, but Drosophila melanogaster is Greek again).

One interesting pattern I've noticed in mammals is that even when Linnaeus named the first genus in a group by a Latin name, usually most later names for related genera use Greek roots instead. For example, Linnaeus gave the name Mus to mice, and that is still the genus name for the house mouse, but most related genera use compounds of the Greek-derived root -mys (from μῦς), which also means "mouse." Similarly, bats for Linnaeus were Vespertilio, but there are many more compounds of the Greek root -nycteris (νυκτερίς); pigs are Sus, but compounds usually use Greek -choerus (χοῖρος) or -hys/-hyus (ὗς); weasels are Mustela but compounds usually use -gale or -galea (γαλέη); horses are Equus but compounds use -hippus (ἵππος).

This post originally appeared on Quora. Click here to view.

A Rare Blue Lobster Ended Up in a Cape Cod Restaurant

Richard wood, Flickr // CC BY 2.0
Richard wood, Flickr // CC BY 2.0

Lobsters have precious few defenses when it comes to being tossed in a vat of boiling water or on a grill and turned into dinner. They have not yet evolved into not being delicious. But sometimes, one lucky lobster can defy the odds and escape their sentence by virtue of a genetic defect that turns them blue.

According to MassLive, one such lobster has been given a reprieve at Arnold's Lobster & Clam Bar in Cape Cod, Massachusetts. Named "Baby Blue," the crustacean arrived at the restaurant from the Atlantic and was immediately singled out for its distinctive appearance.

Blue lobsters are a statistical abnormality. It's estimated only one in every two million carry the defect that creates an excessive amount of protein that results in the color. A lobsterman named Wayne Nickerson caught one in Cape Cod in 2016. He also reported catching one in 1990. Greg Ward of Rye, New Hampshire caught one near the New Hampshire and Maine border in 2017.

Lobsters can show up in a variety of colors, including orange, yellow, a mixture of orange and black, white, and even take on a two-toned appearance, with the colors split down the middle. Blue is the most common, relatively speaking. A white (albino) specimen happens in only one out of 100 million lobsters. The majority have shells with yellow, blue, and red layers and appear brown until cooked, at which point the proteins in the shell fall off to reveal the red coloring.

It's an unofficial tradition that blue lobsters aren't served up to curious customers. Instead, they're typically donated to local aquariums. Nathan Nickerson, owner Arnold's, said he plans on doing the same.

[h/t MassLive]

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