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This guide was developed for use by UW-Madison faculty, staff, and students to assist in their pursuit of water research. Water is a cross-disciplinary topic so many types of resources are provided in the fields and departments of Agriculture, Biochemistry, Ecology, Food Science, Education, Chemical Engineering, Biological Engineering, Environmental Science and more.
This Water Research Guide was developed with the help of Jennifer Champoux, Amy De Simone and Peter Rudrud.
Aquatic Sciences News
Strontium Found in Eastern Wisconsin Wells
Young children in high-strontium areas at risk
By Marie Zhuikov
Hundreds of millions of years ago, geologic forces squirted massive layers of hot salty water underground through aquifers from Michigan to Wisconsin. As the hot brine raced along, it carried dissolved minerals, such as arsenic, iron, strontium and sulfur. Just like when hot salt water cools and forms crystals, when the hot brine came into contact with cooler rocks, it either mixed with other fluids—diluting itself—or cooled and deposited its minerals for later discovery by enterprising miners or scientific researchers.
One such ancient hydrothermal brine migration occurred in eastern Wisconsin, and University of Wisconsin Water Resources Institute researchers have discovered it is impacting drinking water quality for thousands of people. The element they found is strontium. Not to be confused with the radioactive version that is a byproduct of nuclear fission, this type of strontium is contained within a mineral known as celestine, which is white or light blue in color. Strontium dissolves in water and has no taste or odor.
New ASC Website
Eat Wisconsin Fish
It’s a website that favors both taste buds and brain cells. It’s eatwisconsinfish.org. The site provides great detail on the delicious fish you can purchase from local waters, whether it is a wild-caught species like whitefish or burbot or farm-raised fish like yellow perch or tilapia. It offers recipes and beverage pairing suggestions, and it explains the taste and nutritional content of 10 species.
Visitors to the site can also feed their brains with the biology and history of Wisconsin’s fish for consumption.
“Wisconsinites are strong supporters of their local food producers,” said Kathy Kline, a Sea Grant outreach specialist who is leading the team working on eatwisconsinfish.org. “After surveying grocery store customers, we found that people wanted to know more about the local fish they could purchase. Wisconsin has a long and proud tradition of commercial fishing, as well as a thriving fish-farming industry. This site is chock-full of everything you need to know about the delicious local fish you can purchase at the grocery store, fish market or farmers’ market.”
Currently, more than 90 percent of the seafood eaten by Americans is imported from other countries. Through eatwisconsinfish.org and other communication materials, Sea Grant hopes that more people will choose to put healthy, local fish on their dinner tables.
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