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Word: melts (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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Usage:

Pearson said Mikucki would camp out by the falls for weeks at a time for a number of years, waiting for the sporadic melting events during the summer when it would be just warm enough for the glacier to melt and for brine to flow...

Author: By Jessie J. Jiang, CONTRIBUTING WRITER | Title: Microbes Found Living in Glacier | 4/24/2009 | See Source »

...three of the four remaining matches, the Crimson seemed primed for early victory, but the visitors were not ready to give in. Sibilski, sophomore Samantha Rosenkrans, and freshman Caroline Davis watched early leads melt into tight matches as their opponents gutted out second set wins...

Author: By Max N. Brondfield, CRIMSON STAFF WRITER | Title: Harvard Clinches Share of Ivy Title | 4/23/2009 | See Source »

...While the geologic record shows the earth has experienced rapid sea-level rise in the past, during the sharp warm-ups that follow the end of ice ages, those big melts have occurred when the world had much less ice than it does now. Scientists are unsure of how quickly rising temperatures from global warming could destabilize and melt our existing sheets - the working assumption has been that such major melting and subsequent sea-level rise would take centuries, if not longer, even in a warmer world. (See TIME's special report on the environment...

Author: /time Magazine | Title: Coral Fossils Reveal Sea Levels Rising Fast | 4/15/2009 | See Source »

...Arctic The Deicing Age Scientists at the National Snow and Ice Data Center say older, thicker sea ice, which once made up 30% to 40% of Arctic sea ice and is less prone to melting, makes up only 9.8% of this year's shrunken ice spread--the lowest level ever. The rest is thinner and more vulnerable to warmer summer temperatures. Researchers estimate that 80% of Arctic ice may melt over the next 30 years and eventually disappear altogether...

Author: /time Magazine | Title: The World | 4/9/2009 | See Source »

...artful menu will impress Tokyo's demanding diners. Classic fare is given a very contemporary update: melt-in-the-mouth gravlax is accompanied by tangy espresso-mustard sauce, while foie gras is served as a ganache with cured duck and apple compote. Rare tuna and scallop come with salt-baked fennel-and-scallop sausage. Presentation is very contemporary. Even the afterthoughts - tiny gingerbread men arriving with the coffee, the wafer-thin caraway crispbread - are fresh and unusual. (See 10 things to do in Seoul...

Author: /time Magazine | Title: Aquavit Comes to Tokyo | 4/2/2009 | See Source »

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