According to foreign media reports, unlike many other seafood varieties, lobsters are usually transported to shops and restaurants when they are alive. New technology can help them survive the journey, reducing the number of extra lobsters that have to be caught to provide a “buffer.”. As part of a two-year project, an initiative led by the University of Maine Lobster Institute has developed a device called a lobster Mini fitness tracker. < / P > < p > it is called the crustacean heart and Activity Tracker (c-hat), and when the lobster is removed from the shrimp trap at sea, it is tied to the lobster’s back. < / P > < p > when lobsters are placed in the live tank of a fishing boat, through the supply chain, and finally into a retailer or processing plant, the device will always be there. During this process, c-hat continuously monitors and records the movement and heart rate of the crustacean. The idea is that in a shipment of lobster, one or more lobsters will be equipped with the tool so that data can be obtained for other individuals. < / P > < p > in addition, a separate sensory device called mocklobster will be included in each shipment. It will record factors such as light level, water temperature and dissolved oxygen, which will be combined with c-hat data to create an environmental profile of the animal’s experience. If lobsters on a given route die before they reach their destination, you need to examine the whole process to see where improvements can be made. < / P > < p > Rick wahle, director of the lobster Institute, said they were working together to introduce new technologies to address the pressure point faced by lobsters changing hands many times from the shrimp catcher to the dining table, and it would be a success if they could prove that they had the tools to track the fate of lobsters through the supply chain and improve their survival rate. [image] Google secretly tests 6GHz networks in 17 states of the United States