Biometrics

Until the late 1800s, identification largely relied upon ‘photographic memory.’ In the 1890s, an anthropologist and police desk clerk in Paris named Alphonse Bertillon sought to fix the problem of identifying convicted criminals and turned biometrics into a distinct field of study.  He developed a method of multiple body measurements which was named after him – Bertillonage. Bertillon based his system on the claim that the measurement of adult bones does not change after the age of 20. His system was used by police authorities throughout the world, until 1903, when two identical measurements were obtained for two different persons at Fort Leavenworth prison. The prison switched to fingerprinting the following day and the rest of the world soon followed, abandoning Bertillonage forever.  After the failure of Bertillonage, the police started using fingerprinting, which was developed by Richard Edward Henry of Scotland Yard, essentially reverting to the same methods used by the Chinese for years.

For security reasons, often two, or all three, of these systems are combined but as times progress, we are in constant need for more secure and accurate measures. Authentication by biometric verification is becoming increasingly common in corporate and public security systems, consumer electronics and point-of-sale applications. In addition to security, the driving force behind biometric verification has been convenience. Already, many European countries are introducing a biometric passport which will carry a paper-thin computer chip to store the facial image and at least one additional biometric identifier. This will help to counter fraudulent efforts to obtain duplicate passports and will verify the identity of the holder against the document.

Seaweeds are algae that live in the sea or in brackish water. Scientists often call them ‘benthic marine algae’, which just means ‘attached algae that live in the sea’. Seaweeds come in three basic colors: red, green, and brown: dulse is the red seaweed; sea lettuce is amongst the green algae, and the brown is a wrack. Red and brown algae are almost exclusively marine, whilst green algae are also common in freshwater and in terrestrial situations. Many of these algae are very ancient organisms, and although lumped together as ‘algae’ are not actually closely related, having representatives in four of the five kingdoms of organisms. There are about 10,500 species of seaweeds, of which 6,500 are red algae (Rhodophyta).
The trend today is to refer to marine algae used as food as ‘sea-vegetables’. The main species used in Ireland at present are dulse, carrageen moss, and various kelps and wracks. Dulse – also known as dillisk in a number of areas – is a red alga that is eaten on both sides of the North Atlantic.