The metal-based daguerreotype process soon had some competition from the paper-based calotype negative and salt print processes invented by William Henry Fox Talbot. Subsequent innovations reduced the required camera exposure time from minutes to seconds and eventually to a small fraction of a second; introduced new photographic media which were more economical, sensitive or convenient, including roll films for casual use by amateurs; and made it possible to take pictures in natural color as well as in black-and-white.

The commercial introduction of computer-based electronic digital cameras in the 1990s soon revolutionized photography. During the first decade of the 21st century, traditional film-based photochemical methods were increasingly marginalized as the practical advantages of the new technology became widely appreciated and the image quality of moderately priced digital cameras was continually improved.

A large proportion of all life on Earth lives in the ocean. Exactly how large the proportion is unknown, since many ocean species are still to be discovered. The ocean is a complex three-dimensional world covering approximately 71% of the Earth’s surface. The habitats studied in marine biology include everything from the tiny layers of surface water in which organisms and abiotic items may be trapped in surface tension between the ocean and atmosphere, to the depths of the oceanic trenches, sometimes 10,000 meters or more beneath the surface of the ocean.

Specific habitats include coral reefs, kelp forests, seagrass meadows, the surrounds of seamounts and thermal vents, tidepools, muddy, sandy and rocky bottoms, and the open ocean (pelagic) zone, where solid objects are rare and the surface of the water is the only visible boundary. The organisms studied range from microscopic phytoplankton and zooplankton to huge cetaceans (whales) 30 meters (98 feet) in length.

“The water was tripping over itself, splashing and hypnotizing, and I tried to fix my mind on a chunk of it, like each little ripple was a life that began far away in a high mountain source and had traveled miles pushing forward until it arrived at this spot before my eyes, and now without hesitation that water-life was hurling itself over the cliff. I wanted my body in all that swiftness; I wanted to feel the slip and pull of the currents and be dashed and pummeled on the rocks below . . .”
— Justin Torres (We the Animals)

Marine life is a vast resource, providing food, medicine, and raw materials, in addition to helping to support recreation and tourism all over the world. At a fundamental level, marine life helps determine the very nature of our planet. Marine organisms contribute significantly to the oxygen cycle, and are involved in the regulation of the Earth’s climate. Shorelines are in part shaped and protected by marine life, and some marine organisms even help create new land.

Many species are economically important to humans, including both finfish and shellfish. It is also becoming understood that the well-being of marine organisms and other organisms are linked in fundamental ways. The human body of knowledge regarding the relationship between life in the sea and important cycles is rapidly growing, with new discoveries being made nearly every day. These cycles include those of matter (such as the carbon cycle) and of air (such as Earth’s respiration, and movement of energy through ecosystems including the ocean). Large areas beneath the ocean surface still remain effectively unexplored.
Early instances of the study of marine biology trace back to Aristotle (384–322 BC) who made several contributions which laid the foundation for many future discoveries and were the first big step in the early exploration period of the ocean and marine life. In 1768, Samuel Gottlieb Gmelin  published the Historia Fucorum, the first work dedicated to marine algae and the first book on marine biology to use the then new binomial nomenclature of Linnaeus. It included elaborate illustrations of seaweed and marine algae on folded leaves.The British naturalist Edward Forbes (1815–1854) is generally regarded as the founder of the science of marine biology.[9] The pace of oceanographic and marine biology studies quickly accelerated during the course of the 19th century.

Currently, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification in order to market food as organic, within their borders. In the context of these regulations, organic food is food produced in a way that complies with organic standards set by national governments and international organizations. Although the produce of kitchen gardens may be organic, selling food with the organic label is regulated by governmental food safety authorities, such as the US Department of Agriculture (USDA) or European Commission.

There is no sufficient evidence in medical literature to support claims that organic food is safer or healthier than conventionally grown food. While there may be some differences in the nutrient and anti-nutrient contents of organically and conventionally produced food, the variable nature of food production and handling makes it difficult to generalize results. Claims that organic food tastes better are generally not supported by evidence.
For the vast majority of its history, agriculture can be described as having been organic; only during the 20th century was a large supply of new products, generally deemed not organic, introduced into food production. The organic farming movement arose in the 1940s in response to the industrialization of agriculture.

I would like to see people more aware of where their food comes from. I would like to see small farmers empowered. I feed my daughter almost exclusively organic food.

Anthony Bourdain

In 1939, Lord Northbourne coined the term organic farming in his book Look to the Land (1940), out of his conception of “the farm as organism,” to describe a holistic, ecologically balanced approach to farming—in contrast to what he called chemical farming, which relied on “imported fertility” and “cannot be self-sufficient nor an organic whole.” Early soil scientists also described the differences in soil composition when animal manures were used as “organic”, because they contain carbon compounds where superphosphates and haber process nitrogen do not.

Their respective use affects humus content of soil. This is different from the scientific use of the term “organic” in chemistry, which refers to a class of molecules that contain carbon, especially those involved in the chemistry of life. This class of molecules includes everything likely to be considered edible, and include most pesticides and toxins too, therefore the term “organic” and, especially, the term “inorganic” (sometimes wrongly used as a contrast by the popular press) as they apply to organic chemistry is an equivocation fallacy when applied to farming, the production of food, and to foodstuffs themselves. Properly used in this agricultural science context, “organic” refers to the methods grown and processed, not necessarily the chemical composition of the food.