![]() "This whole idea of the seed vault builds on trust," she said. Even a small change in the Antarctic ice sheet might. Ms Haga said the vault upgrade would deliver a fully waterproof vault to store the world's seeds. The volume of ice in Antarctica if it were all to melt is enough to raise global sea level by more than 50 meters more than 160 feet. "We've had a bit of water in the tunnel leading into the rooms where we've had the seeds, but far away from the seeds." Loading. ![]() Between 19, the glaciers in this region lost about 315 metric gigatons of ice. One study published in Nature Communications found that most glaciers in the region were accelerating. "The seeds in the vault have never, ever been at any kind of threat," said Maria Haga, executive director of the global Crop Trust, one of three organisations that manage the vault. A record 97 of Greenlands surface ice sheet melted during two weeks in July - the most recorded since records began, according to data from NASA satellites. The Getz region in West Antarctica is also showing signs of speeding up. That has resulted in water getting into the access tunnel, which runs from the surface under a mountain to the vault. "Climate change has disturbed the permafrost and we didn't have it re-established as we anticipated when we constructed the facility in 2008." "In Svalbard we have observed climate change over quite a few years now, and what happens is the temperature gets higher and we get more snow and rain than we have had before," said Synnove Sandberg, director of the Norwegian state-owned construction company Statsbygg, which is carrying out the repair work. With the recent temperature change in Svalbard, it has melted. The Global Seed Vault stores seeds from 40 per cent of plant species around the world. Permafrost, as its name suggests, is not supposed to melt. Two studies published in the journal Nature found that deep cracks and staircase formations in the ice are melting at a faster rate due to rising temperatures, though the pace of melting.
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