Word: tuna
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Dates: during 1970-1979
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Mercury and Oil. Bruce McDuffie, a bearded chemist at the State University of New York at Binghamton, is the man who recently discovered mercury in U.S. canned tuna (TIME, Dec. 21). In Rome, he reported also finding high mercury levels in commercial swordfish. Reason: according to an American paper presented at the Rome conference, industry is now dumping 5,000 tons of mercury into the oceans each year. Because fish hold mercury in their systems for as long as 500 days, the contamination can travel over vast areas...
Bruce McDuffie is a chemistry professor at the State University of New York at Binghamton. When a student suggested recently that he "test some tuna" for mercury, McDuffie analyzed cans of Grand Union tuna that he took from his kitchen shelf. To his astonishment, the first can tested at .75 parts per million of mercury, 50% above the .5-ppm level considered safe by the Food and Drug Administration. How did the mercury, an industrial waste, taint the tuna, which live in midocean? No one yet knows. But following FDA tests of Grand Union and Van Camp brands last week...
...future, experiments in aquaculture will become even more dramatic. Japanese scientists have already proposed raising tuna-a fish that can reach a weight of several hundred pounds -in closed-off atolls and lagoons in the Pacific. Indeed, the open sea itself may be "ranched." Columbia University Marine Biologist Oswald Roels is now exploring a "fertilizing" scheme in which a seagoing dredge would bring up nutrients from the depths, distribute them near the surface to encourage the growth of plankton, and harvest the fish that might then thrive in the area...
...Eliot House Grill is the only such establishment at Harvard that sells tuna fish. A "Heimert burger" there costs 99 cents and has three hamburger patties, two pieces of bacon, and cheese on a bulky roll. It doesn't look anything like...