FEATURES
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The Scoop on Scuba Specialties:
Expanding Horizons
What began long ago with a few post-certification courses to teach
novice divers about new technology in things like buoyancy systems, dry
suits and underwater photography has exploded into specialty courses for
everything you can think of relating to scuba diving - and some you
probably can't.
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BY LINDA LEE WALDEN
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| 34 |
Technical Advances in Recreational Scuba, Part 1:
Underwater Breathing and the Role of Carbon Dioxide
Just as the space program spawns new technology and practice in society,
so does technical diving influence the technology and practice of
recreational diving. Inspired by this idea, this article is the first of
what will be a recurring series called "Technical Advances in
Recreational Scuba." Its purpose is to highlight research and practice
from the technical diving community relevant to those of us in the
recreational realm.
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BY ALEX BRYLSKE
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| 48 |
Fish Senses, Part 2: The Sense of Taste
Figuring out how fish use taste, and how the sense of taste in fish is
different from their sense of smell, is something of a sticky wicket,
scientifically speaking. Because, while scientists understand fishes'
mechanism for taste, they're still learning how the two senses work
together, and independently. Along the way, though, they're learning
that many fish have "favorite" foods, and, in some cases, even "acquired
tastes."
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BY GREG LASLO
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