06/06/25

Ancient Bone Proteins May Offer Insight On Megafauna Extinction

17:13 minutes

A fossilized jaw of a large animal
The lower jaw of the giant marsupial, Zygomaturus trilobus, on display at the Halls Gap Zoo in Australia. Credit: Shutterstock

Australia is known for its unusual animal life, from koalas to kangaroos. But once upon a time, the Australian landscape had even weirder fauna, like Palorchestes azael, a marsupial with immense claws and a small trunk. There was Protemnodon mamkurra, a massive, slow-moving, kangaroo-like creature. And Zygomaturus trilobus, a wombat the size of a hippo. They’re all extinct now, and researchers are trying to figure out why. Host Flora Lichtman talks with researcher Carli Peters about ZooMS, a technique that allows researchers to use collagen from ancient bone fragments to identify species, offering clues to those ancient extinction events. Peters recently described using the technique in the journal Frontiers in Mammal Science.

And, a recent study in the journal Nature Astronomy hints that our own Milky Way galaxy may not be doomed to collide with Andromeda after all. Till Sawala, an astrophysicist at the University of Helsinki, joins Flora to talk about the finding.

Segment Guests

Carli Peters

Dr. Carli Peters is a postdoctoral researcher at the Interdisciplinary Center for Archaeology and the Evolution of Human Behavior at the University of Algarve in Faro, Portugal.

Till Sawala

Dr. Till Sawala is an astrophysicist at the University of Helsinki.

Segment Transcript

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Meet the Producers and Host

About Charles Bergquist

As Science Friday’s director and senior producer, Charles Bergquist channels the chaos of a live production studio into something sounding like a radio program. Favorite topics include planetary sciences, chemistry, materials, and shiny things with blinking lights.

About Flora Lichtman

Flora Lichtman is a host of Science Friday. In a previous life, she lived on a research ship where apertivi were served on the top deck, hoisted there via pulley by the ship’s chef.

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