In gamma-ray astronomy, gamma-ray bursts (GRBs) are immensely energetic explosions that have been observed in distant galaxies, being the brightest and most extreme explosive events in the entire universe,[1][2][3] as NASA describes the bursts as the "most powerful class of explosions in the universe".[4] They are the most energetic and luminous electromagnetic events since the Big Bang.[5][6] Gamma-ray bursts can last from ten milliseconds to several hours.[7][8] After the initial flash of gamma rays, an "afterglow" is emitted, which is longer lived and usually emitted at longer wavelengths (X-ray, ultraviolet, optical, infrared, microwave and radio).[9]

The intense radiation of most observed GRBs is thought to be released during a supernova or superluminous supernova as a high-mass star implodes to form a neutron star or a black hole. A subclass of GRBs appears to originate from the merger of binary neutron stars.[10]

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Prototaxites /ˌproʊtoʊˈtæksɪti:z/ is a genus of terrestrial fossil fungi dating from the Middle Ordovician until the Late Devonian periods, approximately 470 to 360 million years ago. Prototaxites formed small to large trunk-like structures up to 1 metre (3 ft) wide, reaching 8 metres (26 ft) in length,[1] made up of interwoven tubes around 50 micrometres (0.0020 in) in diameter, making it by far the largest land-dwelling organism of its time.

Whilst traditionally very difficult to assign to an extant group of organisms, current opinion suggests a fungal placement for the genus.[1] Its exact relationship with extant fungus lineages is uncertain. It was almost certainly a perennial organism that grew over multiple years. Several ecologies have been proposed, including that it was saprotrophic like many modern fungi, or that it was a lichenised autotroph.[2]

Bouillabaisse is a traditional Provençal fish stew originating in the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).

Bouillabaisse was originally a stew made by Marseille fishers, using the bony rockfish which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse, typically red rascasse (Scorpaena scrofa); sea robin; and European conger. It can also include gilt-head bream, turbot, monkfish, mullet, or European hake. It usually also includes shellf