Webb Telescope: What Will Scientists Learn?

James Webb telescope Jonathan WALTER AFP
James Webb telescope Jonathan WALTER AFP
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Webb Telescope: What Will Scientists Learn?

James Webb telescope Jonathan WALTER AFP
James Webb telescope Jonathan WALTER AFP

The James Webb Space Telescope's first images aren't just breathtaking -- they contain a wealth of scientific insights and clues that researchers are eager to pursue.

Here are some of the things scientists now hope to learn, AFP said.

- Into the deep -
Webb's first image, released Monday, delivered the deepest and sharpest infrared image of the distant universe so far, "Webb's First Deep Field."

The white circles and ellipses are from the galaxy cluster in the foreground called SMACS 0723, as it appeared more than 4.6 billion years ago -- roughly when our Sun formed too.

The reddish arcs are from light from ancient galaxies that has traveled more than 13 billion years, bending around the foreground cluster, which acts as a gravitational lens.

NASA astrophysicist Amber Straughn said she was struck by "the astounding detail that you can see in some of these galaxies."

"They just pop out! There is so much more detail, it's like seeing in high-def."

Plus, added NASA astrophysicist Jane Rigby, the image can teach us more about mysterious dark matter, which is thought to comprise 85 percent of matter in the universe -- and is the main cause of the cosmic magnifying effect.

The composite image, which required a 12.5 hour exposure time, is considered a practice run. Given longer exposure time, Webb should break all-time distance records by gazing back to the first few hundred million years after the Big Bang, 13.8 billion years ago.

- The hunt for habitable planets -
Webb captured the signature of water, along with previously undetected evidence of clouds and haze, in the atmosphere surrounding a hot, puffy gas giant planet called WASP-96 b that orbits a distant star like our Sun.

The telescope achieved this by analyzing starlight filtered through the planet's atmosphere as it moves across the star, to the unfiltered starlight detected when the planet is beside the star -- a technique called spectroscopy that no other instrument can do at the same detail.

WASP-96 b is one of more than 5,000 confirmed exoplanets in the Milky Way. But what really excites astronomers is the prospect of pointing Webb at smaller, rocky worlds, like our own Earth, to search for atmospheres and bodies of liquid water that could support life.

- Death of a star -
Webb's cameras captured a stellar graveyard, in the Southern Ring Nebula, revealing the dim, dying star at its center in clear detail for the first time, and showing that it is cloaked in dust.

Astronomers will use Webb to delve deeper into specifics about "planetary nebulae" like these, which spew out clouds of gas and dust.

These nebulae will eventually also lead to rebirth.

The gas and cloud ejection stops after some tens of thousands of years, and once the material is scattered in space, new stars can form.

- A cosmic dance -
Stephan's Quintet, a grouping of five galaxies, is located in the constellation Pegasus.

Webb was able to pierce through the clouds of dust and gas at the center of the galaxy to glean new insights, such as the velocity and composition of outflows of gas near its supermassive black hole.

Four of the galaxies are close together and locked in a "cosmic dance" of repeated close encounters.

By studying it, "you learn how the galaxies collide and merge," said cosmologist John Mather, adding our own Milky Way was probably assembled out of 1,000 smaller galaxies.

Understanding the black hole better will also give us greater insights into Sagittarius A*, the black hole at the center of the Milky Way, which is shrouded in dust.

- Stellar nursey -
Perhaps the most beautiful image is that of the "Cosmic Cliffs" from the Carina Nebula, a stellar nursery.

Here, for the first time, Webb has revealed previously invisible regions of star formation, which will tell us more about why stars form with certain mass, and what determines the number that form in a certain region.

They may look like mountains, but the tallest of the craggy peaks are seven light years high, and the yellow structures are made from huge hydrocarbon molecules, said Webb project scientist Klaus Pontoppidan.

In addition to being the stuff of stars, nebular material could also be where we come from.

"This may be the way that the universe is transporting carbon, the carbon that we're made of, to planets that may be habitable for life," he said.

- The great unknown -
Perhaps most exciting of all is journeying into the unknown, said Straughn.

Hubble played a key role in discovering that dark energy is causing the universe to expand at an ever-growing rate, "so it's hard to imagine what we might learn with this 100 times more powerful instrument."



Elitist No More, Caviar is Turning Casual

Many caviar producers are embracing the trend. GEORGES GOBET / AFP
Many caviar producers are embracing the trend. GEORGES GOBET / AFP
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Elitist No More, Caviar is Turning Casual

Many caviar producers are embracing the trend. GEORGES GOBET / AFP
Many caviar producers are embracing the trend. GEORGES GOBET / AFP

When Burger King announced it was selling caviar with nuggets at its French restaurants on April 1, many people assumed it was an April Fool's joke.

But as news spread on social media, buyers rushed to try one of the world's most expensive delicacies paired with a humble and highly commoditized piece of deep-fried chicken while limited stocks lasted, said AFP.

For 19 euros ($22), they got seven nuggets, mayonnaise and a 10-gram (0.35-ounce) pouch of Chinese-origin caviar from the Astana brand, which explained it had worked with the fast-food giant to "make the caviar of chefs available to as many people as possible".

It was a marketing coup -- the story quickly went viral after being picked up by French news outlets -- but it also revealed how the image of caviar as an out-of-reach luxury product is rapidly changing.

As with most new food trends, interest in the exclusive fish eggs is being driven by online influencers and celebrities.

Rihanna posted a video to her 150 million followers on Instagram on December 20 last year showing her eating nuggets topped with caviar.

"I don't like how much I like this," she began.

US celebrity chef David Chang is also a champion, with a 2022 Instagram video showing him dunking a deep-fried chicken leg into a one-kilogram tin of caviar -- "one of my favorite most obscene things to do" -- which racked up more than three million views.

He credits New York chef Wylie Dufresne with first adding it to the menu at his influential WD~50 restaurant in the 2010s.

Last year, the US Open tennis tournament caused a stir by selling a $100 box of six nuggets with caviar created by the luxury Manhattan fried chicken restaurant Coqodaq.

'Less formal'

Producers and food writers have mixed feelings about the popularization of the culinary indulgence, which sells for 1,000 to 30,000 euros a kilogram depending on the type.

The high prices are due to rarity and the high investment producers make in the sturgeon fish needed for caviar, which start to produce eggs only after eight or 10 years.

The most expensive caviar -- the one famously preferred by Hollywood star Elizabeth Taylor -- is the roe of the beluga sturgeon, which takes at least 15 years to mature.

Mikael Petrossian, head of the French brand Petrossian, said there was a "demystification" of caviar underway.

"Caviar doesn't necessarily have to come in a large tin with silver serving pieces... You can enjoy the product in a much more relaxed way," he said. "I personally like eating caviar with crisps."

The founder of French caviar producer Neuvic, Laurent Deverlanges, says his company also aims to make it "less formal".

He posted a review of the "King Nugget Caviar" menu online, concluding that "it works, even if you can't really taste the caviar much".

But Olivier Cabarrot, the head of the France-based Prunier brand whose caviar restaurant is one of the most famous in the world, pushes back on the idea of it becoming a regular product.

"In terms of gastronomy, there is nothing as expensive. It's hard to talk about it becoming 'democratised'," he said. "But we can speak of greater accessibility, achieved through the sale of smaller quantities rather than lower prices."

Many distributors including Petrossian and Prunier offer tins of 10, 20 or 30 grams, helping to attract a younger clientele.

Dreamy

Remi Dechambre, a food journalist at Le Parisien newspaper, said people associated caviar with opulence and refinement less and less.

"We've completely moved on from that... Consumption has become a little more common, a little less formal -- even though it still makes people dream," he told AFP.

But knowing how to enjoy the product properly remains essential, said Francoise Boisseaud, managing director of the supplier Le Comptoir du Caviar.

"There's a whole education to be done," she said about the different types -- baeri, oscietre, sevruga or beluga .

For her, the best way to enjoy it is with a crusty baguette and butter, not with fried chicken or crisps.

Robin Panfili, a food journalist who runs the food blog "Entree, Plat, Dessert", said Burger King had pulled off a "marketing trick".

"By trying to bring together two worlds that are completely opposed -- luxury and fast food -- the aim is to shake up the codes, to demystify a product historically seen as luxurious and elitist. It's visual, it's viral, it sparks discussion because it's provocative," he told AFP.