A rich photogallery from the 2017 G.O. Sars research cruise – our researchers have studied very different deep-water sponge grounds, ranging from the 1300 m deep Norwegian fjords, the coral-associated grounds on the outer continental shelf, the Barents Sea, and to depths down to 3000 m along the Arctic Mid-Ocean Ridge. Read the report here.

 

 

 

Snapshots from our participation to the three-day High-Level Ministerial and Scientific Event A New Era of Blue Enlightenment and culminating with the landmark signature of the Statement on Atlantic Research and Innovation Cooperation (Thursday 13th July, at Bélem Tower – Lisbon, Portugal), launching the South Atlantic Research and Innovation Flagship Initiative between the EU, Brazil and South Africa. Read the full story here.

 

 

 

SponGES at the 10th World Sponge Conference! (read short summary here, or check #WorldSponge10 on Twitter for more info).

 

 

 

How to pulverize a deep-sea sponge? This gallery shows Master student Patryk Nilsson (Uppsala University – Division of Pharmacognosy, have a look at the sponges’ natural products group site!) on his quest to explore secondary metabolites of Geodia hentscheli (this very specimen was sampled on the Schultz Massive Seamount in the Greenland Sea). It all culminated in the last picture: on the right the beautiful yellow extraction of G. hentscheli – on the left, other Master students made the same extraction for a different yet closely related sponge species, Geodia barretti. You can already see: different color = different chemistry. However, rewind: what was the first step to get there? Reduce the sponge into a fine, dry powder! Not really an easy task…

 

 

 

Sampling in the Norwegian fjords! Read post here.

 

 

SponGES onboard the CCGS Hudson 2016-019 cruise – read the introduction here!

 

 

First SponGES cruise now at sea (G.O. Sars June 2016) – read the story here!

 

3rd International Workhop on the Taxonomy of Deep-Sea Sponges (June 2016) – read the announcement here!

Sampling along the Swedish West coast (May 2016) – read the story here!