Temperature Record of the Week
This issue's Temperature Record of the week is from Clarinda, Iowa. Visit our U.S. Climate Data section to plot and view these data for yourself.
Current Editorial
Effects of Atmospheric CO2 Enrichment on the Growth and Water Use Efficiencies of Sour Orange and Other Trees: The results of a multi-year experiment with sour orange trees and numerous real-world observations of several other woody species suggest that their growth rates and water-use efficiencies will be dramatically increased as the air's CO2 content continues to climb.
Subject Index Summaries
CAM Plants: Nearly all of earth's C3 and C4 plants respond positively to increases in the air's CO2 content. But what about CAM plants? Do they follow the rule? ... or are they the exception?
Regional Precipitation Trends (Asia) : Is real-world precipitation in Asia doing what climate models say it should?
Current Journal Reviews
Three Centuries of Climate Change on Canada's Highest Mountain: Snow accumulation data from an important new study add to the ever-growing body of evidence that demonstrates that the "hockey stick" temperature history of the Northern Hemisphere, which is so highly-hyped by climate alarmists, is not a valid representation of the real world.
High-Frequency Air Temperature Variability in the Arctic: What does it tell us about anthropogenic-induced global warming?
Effects of Elevated Atmospheric CO2 on Soil Microbial Organisms: Increases in atmospheric CO2 concentration often lead to greater plant growth, both above- and below-ground. The below-ground part of this observation suggests there might possibly be a concomitant increase in the number of soil microorganisms associated with the bigger plants. This paper tests this hypothesis.
Effects of Elevated CO2 on Plant-Insect Interactions in a Scrub-Oak Forest: Just as there is more than one way to skin a cat, there is more than one way to naturally enhance plant growth in a CO2-enriched world.
Effects of Elevated CO2 and Temperature on Oak Leaf Palatability: How will insects that feed upon oak leaves feel about their food in a warmer and/or CO2-enriched world? Will they find them better tasting or worse tasting? More filling or less filling? Tougher or easier to chew? ...