Tourists play at a beach covered by a thick layer of green algae in Qingdao, China, on July 3, 2013. A large quantity of non-poisonous green seaweed, enteromorpha prolifera, hit China's Qingdao coast last month. More than 20,000 tons of such seaweed has been removed from the city's beaches. This has now become an annual summer event. (Photo by Whitehotpix/ZumaPress.com)

Eghy (L) uses his makeshift snorkel as his colleague lifts up green mussels to their boat in Jakarta Bay, Indonesia, April 20, 2016. (Photo by Reuters/Beawiharta)

Workers tend green onion plants among nearly 1,000 acres of terracing in fields in the Majalengka Regency of West Java in Indonesia in July 2021. (Photo by Andika Oky Arisandi/Solent News)

Brain-on-a-chip. Dazzling in green and magenta this image shows the nerve fibres (in green) produced by neural stem cells (in magenta) as they grow on a synthetic gel. Captured by a technique known as confocal microscopy, the image is part of research shedding light on how tinkering with the environment can affect the way in which nerve fibres grow. (Photo by Collin Edington and Iris Lee/Massachusetts Institute of Technology/Wellcome Images)

A male green anole lizard flares his throat fan in a backyard in Cary, North Carolina on April 27, 2021. This pink section is actually a thin flap of skin that hangs down below the green anole's throat. Anoles are renowned for their displays in which they do pushups, bob their heads up and down, and unfurl their colorful dewlaps. The male anole uses it for two primary purposes: to protect his territory and attract a mate. (Photo by Bob Karp/ZUMA Press Wire/Alamy Live News)

Earlier this year, Belgian film-maker and artist Vincent Bal stumbled upon an uncanny resemblance to an elephant in the shadow of his tea cup. This gave him the idea for Shadowology, a series of doodles that interact with the shadows of simple, everyday objects: a banknote, some ice cubes and a flower, for example, can turn into a church, a woman and a hippy. “I draw a few lines and I get my image. It’s really the shadows that inspire me”, Bal says. Here: “Stonedog”. (Photo by Vincent Bal/The Guardian)

Videographer Jay Baron, from Utah, spends up to nine hours cooking super small dishes and serving them up to his YouTube audience. The tiny portions feature cuisine from all over the world, from ultra-American apple pie to Japanese ramen. The 22-year-old confines himself to cooking in a 2ft by 2ft box, so the only heat he can use comes from a tea light. Here: Jay cooks the ingredients of the tiny spaghetti on the tiny stove. (Photo by Jay Baron/Caters News)