Criteria B -Developing Ideas

Design brief: Developing a newspaper to enlighten the audience about the

latest happenings around the world.

I am going to develop a newspaper which will be appropriate and safe for

my target audience. It will fulfill all the design specifications. I would use an
online app or tool to create my newspaper.

Visit this website for reference: h

ttp://www.makemynewspaper.com/specifications
 Aspect Requirements
Aesthetics (Consider I will choose a template that is similar to
appearance, style, color, the one I have created from the tool
shape/form, texture, pattern, we are using.
finish, layout)
Cost/Tool (Is there a It will be online so we do not need any
maximum cost? Is this a money for the website or printing.
material cost/time
cost/selling cost?)
Customer (Who it is for? What It is for the society, school community
is the target users age, and news grabbers.
gender, socio-economic
background?)
Function (What it must do? It will spread news about the latest
What is its purpose? Where will happenings through an online
the product be stored? How newspaper.
easily can it be
used/maintained?)
Content(Writing the content - The content in our newspaper will be
Deciding on the design and related to the latest science
images - Proof reading and happenings around the world which
checking) will be appropriate for our target
audience. The content will be cited and
proof read.
Safety (What safety factors It will be nline and safe and will not
need to be incorporated into harm any body.
the design?)
Accessibility(where it will be It will be online and accesible by all.
available-Online, in the form of
poster, website etc)
Format(suggest how the
newspaper will be designed )
Manufacturing (What I just need a chromebook to create my
resources are available? Are product.
there limitations as to how
this can be created? How
much time is needed to create
the design?)

List a range of feasible design ideas for the solutions based on the data
collected:
Visit this website for reference:
http://w3.unisa.edu.au/wag/design/spectemplates.asp
Design idea development

Strategies and techniques to communicate and develop ideas:

Technique/Strategy Product Design

Data Flow Diagram or mindmap website and chromebook

Data Flow Diagram/Mindmap : Describe and paste

Source - https://www.mindmup.com/
Design Sketch 1: paste sketch, write design specifications and write brief [Dhriti]

Scienceology
Date- Pages- Names
 Design Specification Yes/No
Appearance of video (Color, font,
relevant images and pictures, size, NO
spacing, use of bullet points and
tick boxes)
Clear and positive title YES
specific to comments NO
Style (Language) (Easy to
understand, check for jargon, YES
check for wordiness, check for
formality)
Purpose (Audience of video; what YES
level of information will be provided
Involvement of service-users (Who
and how; discussed potential NO
barriers; discussed format, content,
style and accessibility)
Examples (if relevant), to explain YES
what you mean
Design Sketch 2: paste sketch, write design specifications and write brief [Shresta]

Thinkerzine
 Design Specification Yes/No
Appearance of video (Color, font,
relevant images and pictures, size, NO
spacing, use of bullet points and
tick boxes)
Clear and positive title YES
specific to comments YES
Style (Language) (Easy to
understand, check for jargon, YES
check for wordiness, check for
formality)
Purpose (Audience of video; what NO
level of information will be provided
Involvement of service-users (Who
and how; discussed potential NO
barriers; discussed format, content,
style and accessibility)
Examples (if relevant), to explain NO
what you mean
Design Sketch 3: paste sketch, write design specifications and write brief. [Maanya]

Design Specification Yes/No

Appearance of video (Color, font,
relevant images and pictures, size, NO
spacing, use of bullet points and
tick boxes)
Clear and positive title NO
specific to comments NO
Style (Language) (Easy to
understand, check for jargon, YES
check for wordiness, check for
formality)
Purpose (Audience of video; what NO
level of information will be provided
Involvement of service-users (Who
and how; discussed potential NO
barriers; discussed format, content,
style and accessibility)
Examples (if relevant), to explain YES
what you mean
Selecting and justifying the chosen design:

Final Design Sketch:

Scienceology
Date- Pages- Names
Presenting the chosen design

Reason:
We choose this sketch as it is satisfying most of the design specifications. It is is having
good space for the size of the information. It is having all the information and is having
fun things such as puzzles and fact file. This is completing all our design specifications.

Write the steps you will follow to create your solution. Include
the materials, drawing/diagrams/target diagram/cycle diagram
and the technology you will use

1. We researched about the latest happenings and chose an

appropriate title for our newspaper.
2. Then out of 20 articles we chose the best and most
attractive one.
3. We decided the other things which we can add in our
newspaper that will make it fun for our target audience.
4. According to our content we made a template.
5. We chose an useful tool online to create our newspaper that
is similar to our template.
For your reference: http://rlmedia2.blogspot.in/
Understanding of Developing Ideas

Justify:

In my understanding of this table is 1-2 ,3-4 are the places where needs a lot of improvement. 5-6 is good
but can do better. Finally 7-8 is everything is perfect. I feel I deserve to get 7 since I did complete it on time
and also did everything completely with not much help.
Our research

Arctic Sea could be ice-free by

2050
THOMAS SUMNER

NOV 15, 2016 7:00 AM EST

Summer sea ice could soon be gone due to

humanitys large carbon dioxide output

The average Americans carbon footprint shrinks Arctic sea ice. Not by a
little. By a lot about the area covered by 16 queen-size beds. And that
happens each year.

A carbon footprint is the number of tons of carbon dioxide a person

produces in their daily activities. The average American produces about 16
metric tons of carbon dioxide each year. Each metric ton of this CO
released into the atmosphere directly results in a 3-square-meter
(32-square-foot) loss of sea ice cover at summers end. Thats similar to
losing an area of ice just a bit smaller than a two-seat Smart car, scientists
say. They reported their findings online November 3 in Science.
For the first time now, it is possible to grasp how each one of us
contributes to tangible consequences, says Dirk Notz. He works as a
climate scientist at the Max Planck Institute for Meteorology in Hamburg,
Germany. He was an author of the new study.

How much CO each person produces leads to a lot of melting ice. And
there are some 7 billion people contributing. Altogether, humanity is
responsible for the release of some 36 billion metric tons of CO each year.
With another trillion metric tons, the Arctic Ocean will have a completely
iceless summer.

This might be the first time the summer Arctic has been ice-free in 125,000
years. And it could happen before 2050, Notz estimates. He did the work
with Julienne Stroeve. She is a climate scientist in England at University
College London. The estimate by these two contradicts many previous
studies. Those other studies projected that summertime ice in the Arctic
would stick around for far longer.

An individuals impact on diminishing Arctic sea ice extent can now be estimated. This table
shows how much carbon dioxide a person in certain countries produces. It also shows the loss of
Arctic sea ice due to those emissions. The United States and other countries that emit a larger
amount of carbon dioxide per person have a larger impact on sea ice than countries, such as
Uganda, with lower emissions.
Oak Ridge National Laboratory
Sea ice feels so substantial, says Cecilia Bitz, especially when its strong
enough to land an airplane on. But this new work, she notes, makes [the
ice] feel very fragile. As an atmospheric scientist, Bitz studies how aspects
of Earths atmosphere drive weather and climate. She works at the
University of Washington in Seattle, and was not involved in the study.

Dwindling ice at the top of the world is important to watch. Its

disappearance threatens Arctic species. Its melting also can spread
pollution. And, disappearing ice could open the region to polar shipping.

What the new study showed

Each winter, the Arctic sea surface freezes solid. As snow falls on it, more
and more accumulates and eventually melts into ice. Some of that ice melts
in summer. Still, a great deal of the Arctic retains its ice cover even
throughout the summer. But that situation is threatening to change and
in our lifetime.

Satellite data show summertime Arctic ice cover has been falling. In 2012,
the area of sea covered by ice hit a record low (since satellite observations
began). It was then just a mere 3.39 million square kilometers (1.3 million
square miles). Thats well below the average of what had been typical from
1981 through 2010: 6.22 million square kilometers (2.4 million square
miles).

How quickly the summer ice would continue to diminish remained unclear.
So Notz and Stroeve decided to estimate how soon it could be completely
gone.

To do that, they analyzed records of Arctic sea surface temperatures and

the minimum sea area covered by summer ice. They looked at records
going way back to 1953. The average ice cover by the end of September
had dropped. And it fell in lockstep with the rising releases of CO2 from
human activities, the team found.

The researchers think they now understand why there is such a simple
relationship between CO2 emissions and ice loss. As CO2 builds up in the
atmosphere, it strengthens the so-called greenhouse effect. This is where
certain gases in the atmosphere, such as carbon dioxide and methane, trap
some of the suns heat. As CO2 levels climb, less of the suns heat bounces
back into space. Instead, it remains trapped near Earths surface. This
increases the amount of ice-warming infrared radiation hitting the Arctic.
That causes the outermost edge of the sea ice to retreat northward, moving
away from the shore. And that shift northward begins to reduce the total
area covered by ice.

Global warming and the greenhouse effect

The researchers argue that computer modelsof how Earths climate is
changing have underestimated this effect. These models use a computer to
describe the conditions, functions or appearance of some changing system.
The current models dont accurately re-create how sensitive Arctic ice
melting is to rising CO2 levels, the scientists say. There are other factors
linked to sea ice loss, though. For instance, the heat entering the Arctic
from the Atlantic Ocean can vary. How reflective the region is also can
change (allowing more or less light to bounce off ice and back into the
atmosphere). These factors were minor over the period the team studied,
Notz says. The big factor was the increased heat being trapped in the air
by greenhouse gases.

Still, downplaying the role of ocean heating is a mistake, argues Rong

Zhang. Shes a scientist with the National Oceanic and Atmospheric
Administration. Her work takes place at the Geophysical Fluid Dynamics
Laboratory in Princeton, N.J. As an oceanographer, she studies the
physical and biological properties of the ocean.

Sea ice cover in the Arctic reaches its peak during winter, she notes. At
that time, little light shines on the area. During these months of dark or
near-darkness, the greenhouse effect is less important, she explains. But
just as the summer minimum of Arctic sea ice has been falling, so has the
maximum sea ice present in winter. After declining for decades, it reached
a record low in March 2016. Why the ice is declining in the winter is not yet
clear, she says. More study is needed.

Scientists need to figure out whether warming from below or above the ice
plays a larger role, says Zhang. Indeed, she adds: Theres not just one
explanation.

Source-https://www.sciencenewsforstudents.org/article/arctic-sea-could-be-
ice-free-2050

MLA-Sumner, Thomas. Arctic sea could be ice-free by 2050. Science

news for students. Science News for Students, 2016. Website. 24 Dec.
2016.
The Dead Sea May Soon Be Dead as
It Evaporates Every Year
By Emily Prathers

Nov 21, 2016 07:10 AM EST

The Dead Sea, also known as the Salt Sea, is a salt lake bordering Jordan to the
east and Israel and the West Bank to the west. Its a hypersaline lake that is truly
one of Earths unique places. The surface and shores of the Dead Sea are 423
metres (1,388 ft) below sea level, making it Earths lowest elevation on land.The
Dead Sea is 377 m (1,237 ft) deep, making it the deepest hypersaline lake in the
world. A hypersaline lake is a landlocked body of water that contains significant
concentrations of sodium chloride or other mineral salts, with saline levels
surpassing that of ocean water.. The Dead Seas unusually high salt concentration
means that people can easily float in the Dead Sea due to natural buoyancy. In this
respect the Dead Sea is similar to the Great Salt Lake in Utah in the United
States.The Dead Sea is roughly 8.6 times saltier than the ocean. This salinity makes
for a harsh environment in which animals cannot flourish (hence its name). The high
salinity prevents macroscopic aquatic organisms such as fish and aquatic plants
from living in it, though minuscule quantities of bacteria and microbial fungi are
present. The level of the dead sea is decreasing every year. According to Bromberg,
the two main reasons for the dropping water level are mineral extraction by Israeli
and Jordanian companies in the artificially shallow southern basin, and the fact that
95 percent of the Jordan River - the Dead Sea's main source of replenishing water - is
being diverted. The river used to provide 1,350 million cubic metres of water each
year (mcm), but that flow has dwindled to just 20 mcm.

Source-http://www.natureworldnews.com/articles/32464/20161121/dead-se
a-soon-evaporates-year.htm

MLA-NatureWorldNews (2016) The dead sea may soon be dead as it evaporates every year.
Available at:
http://www.natureworldnews.com/articles/32464/20161121/dead-sea-soon-evaporates-year.htm
(Accessed: 24 December 2016).

Teen studies better cleaning through

chemistry
WASHINGTON, D.C. Inspiration for science projects can be found
almost anywhere, even in the most common of tasks. Nathan Deng, 14,
found his doing the dishes. The teen wondered why hot water worked
better than cold water when washing, and what made soap a good cleaner.
The simple experiments he devised to investigate these matters earned
him the Lemelson Award for Invention here at the Broadcom MASTERS.

Nathan now a freshman at San Marino High School in California

doesnt like his household chores any more than anybody else. But he said
doing them made him curious about why we use hot water and soap to
clean. The teen was further inspired something he read about the
Deepwater Horizon oil spill in the Gulf of Mexico in 2010. To clean up the
mess, planes sprayed the water with a chemical mix called Corexit. It was
supposed to help disperse the oil, preventing it from clumping on the
surface and coating the wildlife, though it didnt work well.
I decided that I wanted to find a method for cleaning that is both efficient
and environmentally friendly, he says.

But this is a big goal, so the teen started small. He decided to look at
surface tension an effect that occurs when molecules bond to each other
on the surface of a liquid. Surface tension is why, when you fill a glass just
a little too much, the water forms a tiny lump at the top. This is great for
keeping water in your glass but bad for cleaning, Nathan explains. Dishes
are riddled with tiny cracks and pores places where dirt and germs can
hide. Surface tension holds water together, keeping it out of these itty bitty
spots. Instead of going into the pores where it can reach the dirt, the water
bridges over these places, Nathan explains. And that can make it difficult
to clean the stuff stuck in the crevices, he says.
The teen wanted to see how he might reduce the surface tension of water.
That would break up the bridging over the pores, he explains. Then, the
water could flush through and rinse out the dirty substances.

Weighty water

Nathan didnt have a lot of fancy equipment to work with. That didnt stop
him. To measure surface tension, he gathered a large plastic syringe, some
tubing, a kitchen scale and of course some water. If a water droplet has
a high surface tension, it holds together longer and gets bigger before
a drop breaks apart. Nathan filled his syringe with water and slowly pushed
it out over the scale. Bigger drops have more surface tension. So by
weighing his drops, the teen could find out if changes he made to the water
increased or decreased the surface tension.

Nathan started with drops of water that had different temperatures. As

water gets hotter, the molecules in it move faster. The teen hypothesized
that this would make it harder for the water to form a film on the surface
and its surface tension would decrease. He tested water at 5, 15, 20, 35
and 50 Celsius (41, 59, 68, 95 and 122 Fahrenheit). Nathan avoided
water at 0 C (32 F) since ice doesnt drip well. He also avoided boiling
water, which could get dangerous. The teen dripped water at each
temperature and weighed it to determine the size of his drops, running
each temperature test three times.

As the temperature of the water increased, the size of the drops decreased,
which suggested the surface tension was also decreasing. Nathan
concluded that cleaning a dish with hot water is probably more efficient
than cold.

Next, he tested soap or rather a main ingredient in it, sodium lauryl

sulfoacetate (or SLSA). This chemical is a surfactant a chemical that
decreases the attraction between water molecules, which lowers surface
tension. Nathan tested pure water, water with 0.01375 percent, 0.01275
percent, 0.055 percent, 0.1 percent, 0.2 percent and 0.5 percent SLSA. (All
were held at the same temperature of 20 C.) He dripped and weighed his
mixtures again.

The addition of the surfactant decreased surface tension more than simply
heating water, Nathan found. After reading more about the chemical, the
teen discovered that SLSA is a chemical with two ends. One is hydrophobic
it is repelled by water. The other is hydrophilic, or attracted to water.
When SLSA with its two ends is placed in water, the molecules of the
chemical line up at the waters surface. Their hydrophobic heads stick out
into the air while their hydrophilic tails stay comfortably in the water. This
film of molecules means water cant form its usual bonds at the surface.
The whole mixture has lower surface tension.

At high concentrations of SLSA, something else happens. The surface of

the water is filled with the chemical, and the rest of the molecules are stuck
under the water. There they from clumps called micelles. These clumps are
very good for cleaning up oil, Nathan notes. Oil is also hydrophobic, and a
micelle isolates the oil from the water.

Finally, Nathan wanted to see what would happen if he added regular old
table salt. He thought that salt might decrease surface tension, because
adding the tiny molecules to the water would stop the water bonding to
itself at the surface. But he found that salt made very little difference.

The teen ended up with an answer to why we use hot water and soap to
clean dishes instead of cold water alone. Both reduce surface tension. And
this helps water get into the nooks and crannies of our dirty dishes. If you
have no soap, he says, use hot water. But adding soap is usually a good
idea.

Nathan found that his apparatus a syringe and tube with a scale was
great for measuring surface tension. He wants to sell his setup as a surface
tension kit for classrooms, so other teens can do his experiments. Then
they, too, can learn that invention and research dont require fancy
materials or expensive equipment.
Source-https://www.sciencenewsforstudents.org/blog/eureka-lab/teen-studi
es-better-cleaning-through-chemistry

MLA-Brookshire, B. (2016) Teen studies better cleaning through chemistry. Available at:
https://www.sciencenewsforstudents.org/blog/eureka-lab/teen-studies-better-cleaning-through-chemistry
(Accessed: 24 December 2016).

Milking chocolate for its health benefits

Researchers find a way to give milk
chocolate the same nutritional punch as
dark chocolate.

The process for making milk chocolate removes most of its natural and healthy
antioxidants. Scientists have now found a way to add antioxidants back in without adding any
bitterness.
STANDRET/ISTOCKPHOTO

You may have heard that dark chocolate is healthier than milk chocolate. If
you are like many people, though, you prefer the sweeter, less bitter type.
That means youre missing out on dark chocolates heart benefits. But you
may not have to accept this limitation much longer. Researchers have just
figured out how to give milk chocolate the same nutritional value as dark
chocolate. And they did it by adding a surprising ingredient. The process
doesn't change the treats flavor.

No one should eat lots of chocolate thinking that it will make them healthier.
Chocolate, after all, usually contains fat and sugar. But dark chocolate does
have some chemicals that research has linked to heart health. Known as
antioxidants, these chemicals show up in many fruits, vegetables, nuts and
healthy foods.
Antioxidants can stop a chemical reaction in the body known as oxidation.
Too much oxidation can damage cells. Research has shown that oxidation
underlies a host of illnesses, including cancer and heart disease.

All chocolate is made from cocoa beans, which contain antioxidants. To

produce chocolate, the beans are broken down into cocoa solids and a type of
fat called cocoa butter. Put those two parts back together and you have
unsweetened chocolate, which doesnt taste very good. Adding sugar produces
the tastier, though still somewhat bitter, dark chocolate.

Milk chocolate contains cocoa solids and cocoa butter. It, however, has
more sugar than dark chocolate. It also has milk or cream. This makes the
candy lighter in color and smoother in taste. But gram for gram (or ounce
for ounce), milk chocolate contains less cocoa than dark chocolate. That
means it also has fewer antioxidants.

Yet scientists can't just add antioxidants to make milk chocolate healthier
without affecting its taste, anyway. After all, these chemicals tend to
taste bitter. "It gives you that mouth-puckering feeling," explains Lisa L.
Dean. This food scientist is an author of the new study. Dean works for the
U.S. Department of Agriculture at North Carolina State University in
Raleigh.

Dean and her team now report having found a way to top up the
antioxidants in milk chocolate without making it bitter. Their secret
ingredient? Peanut skin extract. (An extract is a substance, often in
concentrated form, that has been removed from its natural source.) She
and her colleagues described their new chocolate recipe in the November
Journal of Food Science.

Not such a nutty idea

The researchers weren't actually trying to make a healthier milk chocolate.

They were merely looking for a way to use up peanut skins. Most peanuts
in the United States go to make peanut butter. Their skins end up buried as
wastes in landfills.

Recalls Dean: "We thought, what can we do with this food waste?" She and
her team decided to extract antioxidants from the skins. Then, to mask the
bitter taste of the antioxidant, they mixed the peanut-skin extracts with an
edible powder called maltodextrin. Its made from starchy foods such as
potatoes, rice or wheat. With a slightly sweet taste, maltodextrin is a
common ingredient in processed foods such as potato chips and salad
dressings.

Next, the team added the mixture to milk chocolate. This gave the
chocolate antioxidant the levels typical of dark chocolate. Best of all, there
was no change in the candys taste.

Just to be sure, the team asked 100 volunteers to sample three pieces of
milk chocolate. Only one piece in the three contained the peanut-skin
extract and maltodextrin.

Eight in every 10 volunteers tasted no difference between the regular milk

chocolate and doctored sweet. The other 20 percent picked up on some
extra bitterness. These volunteers are what scientists call supertasters.
They are particularly sensitive to bitter tastes. Dean says about 20 percent
of people are supertasters. That means that few people should notice
whether antioxidants had been added to milk chocolate.

Some candy makers are experimenting with adding antioxidants to their

milk chocolate. But Dean says she hasn't heard of any who have used
peanut extracts.

"By using an extract, you can put in tiny amounts so it doesn't affect flavor,"
she says. Dean cautions that milk chocolate containing peanut extracts
would need clear labels so that people with peanut allergies could avoid it.

Suzanne Johanningsmeier studies food science for USDA at North

Carolina State, but was not involved in this study. Roughly 100 million
pounds of peanut skins are thrown out every year, she notes. The new
research, she observes, could reduce food waste by using peanut skins to
create a new, health-boosting food ingredient."

Source-
https://www.sciencenewsforstudents.org/article/milking-chocolate-its-health
-benefits

MLA-Oosthoek, S. (2016) Milking chocolate for its health benefits. Available at:
https://www.sciencenewsforstudents.org/article/milking-chocolate-its-health-benefits (Accessed: 24
December 2016).

Mercury Is Shrinking

Tiny Planet Mercury Is Shrinking Fast

The surface of Mercury is shrinking faster than previously thought, photos from a
NASA spacecraft orbiting the tiny planet reveal.

The first comprehensive survey of the surface of Mercury by NASA's MESSENGER

spacecraft shows that planet's crust has contracted as it cooled by as much as 4.4
miles (7 kilometers), significantly more than previous estimates. The findings clear
up a long-standing clash between scientists' understanding of the heat production
and loss and the contraction of Mercury.

"These new results resolved a decades-long paradox between thermal history

models and estimates of Mercury's contractions," said study lead author Paul Byrne
of the Carnegie Institution for Science in a statement.The surface of Mercury is made
up of just one continental plate covering the entire planet. Its enormous iron core,
estimated to be about 2,500 miles (4,040 km) across, leaves only 260 miles (420
km) for a mantle and crust an extremely thin skin for the solar system's smallest
planet. The Earth's mantle, for comparison, is about 1,800 miles (2,900 km) thick,
while the crust above it averages 25 miles (40 km) in thickness.

And as if that weren't enough for little Mercury, the tiny planet is shrinking.

Over the billions of years since its formation at the birth of the solar system, the
planet has slowly cooled, a process all planets suffer if they lack an internal source
of heat renewal. As the liquid iron core solidifies, it cools, and the overall volume of
Mercury shrinks.

When NASA's Mariner 10 mission circled the planet in the 1970s, it captured images
of surface features created by the shrinkage. The contracting planet pushed the
crust up and over itself, forming scarps that can extend miles below the planet's
surface. At the same time, the shrinking surface caused the crust to wrinkle up on
itself, forming so-called "wrinkle ridges."

The surface of Mercury is shrinking faster than previously thought, photos from a
NASA spacecraft orbiting the tiny planet reveal.

The first comprehensive survey of the surface of Mercury by NASA's MESSENGER

spacecraft shows that planet's crust has contracted as it cooled by as much as 4.4
miles (7 kilometers), significantly more than previous estimates. The findings clear
up a long-standing clash between scientists' understanding of the heat production
and loss and the contraction of Mercury.

"These new results resolved a decades-long paradox between thermal history

models and estimates of Mercury's contractions," said study lead author Paul Byrne
of the o wering The incredible shrinking planet

The surface of Mercury is made up of just one continental plate covering the entire
planet. Its enormous iron core, estimated to be about 2,500 miles (4,040 km) across,
leaves only 260 miles (420 km) for a mantle and crust an extremely thin skin for
the solar system's smallest planet. The Earth's mantle, for comparison, is about
1,800 miles (2,900 km) thick, while the crust above it averages 25 miles (40 km) in
thickness.

And as if that weren't enough for little Mercury, the tiny planet is shrinking.

Over the billions of years since its formation at the birth of the solar system, the
planet has slowly cooled, a process all planets suffer if they lack an internal source
of heat renewal. As the liquid iron core solidifies, it cools, and the overall volume of
Mercury shrinks.

When NASA's Mariner 10 mission circled the planet in the 1970s, it captured images
of surface features created by the shrinkage. The contracting planet pushed the
crust up and over itself, forming scarps that can extend miles below the planet's
surface. At the same time, the shrinking surface caused the crust to wrinkle up on
itself, forming so-called "wrinkle ridges."

Byrne and his team used NASA's MESSENGER spacecraft to identify 5,934 ridges
and scarps created by the contracting planet, ranging from 5 to 560 miles (9 to 900
km) in length. This created a substantially larger sample than those collected Mariner
10, which only imaged 45 percent of the surface. MESSENGER was able to map the
entire surface.

NASA's MESSENGER probe (the name is short for MErcury Surface, Space
ENvironment, GEochemistry, and Ranging) launched in 2004 and is currently in the
middle of an extended mission around Mercury.

From Mariner 10 to MESSENGER

The scarps and wrinkle ridges identified by Mariner 10 allowed scientists to estimate
that the planet had lost approximately 1 to 2 km, in global radius, a finding that
contrasted with their understanding of the heat loss the planet suffered over time.
Byrne's findings of a contraction of up to 4.4 miles (7 km) fits far more cleanly with
present models.

Source-http://www.space.com/25102-planet-mercury-shrinking-fast.html

MLA-Tiny planet mercury is shrinking fast (2016) Available at:

http://www.space.com/25102-planet-mercury-shrinking-fast.html (Accessed: 24 December 2016).