University of Wisconsin-Madison associate professor of geography Erika Marin-Spiotta is partnering with scientific societies and geoscience faculty colleagues from institutions across the country to develop sexual harassment bystander intervention training for the earth, space and environmental sciences.
As a new faculty member in the chemical biology and organic chemistry paths in the chemistry department, Andrew Buller plans to begin a research program that draws upon his expertise in protein engineering, biocatalysis, enzymology and chemical biology.
A researcher reports that meiosis takes a heavy toll on the viability of offspring — and not just for humans. Many creatures pay a price to undergo sexual reproduction.
On Monday, Aug. 21, for the first time in almost 100 years, a total solar eclipse will sweep across the United States from coast to coast, bathing the country in the moon’s shadow and providing a unique view of the sun — as long as the clouds stay away. The effects of the partial eclipse in Wisconsin will be subtle, but worth watching nonetheless.
A new era in neutrino physics in the United States is underway, and UW–Madison’s Physical Sciences Laboratory (PSL) in Stoughton is playing a key role.
In an interdisciplinary collaboration, historian of science Catherine Jackson and scientific glassblower Tracy Drier are delving into the foundations of modern chemistry and its reliance on specialized glassware. Through historical research and the re-creation of iconic glass apparatus, Jackson and Drier aim to uncover the beginnings of Drier’s profession and its contribution to the field of chemistry as it matured in the 19th century.
Patricia Bean McConnell (B.S.’81, M.S.’84, PhD’88, Zoology) of Black Earth, Wisconsin, is an internationally renowned zoologist and certified applied animal behaviorist who specializes in canine aggression.
When the Iranian government offered Mo Fayyaz a full scholarship to study horticulture abroad, a simple oversight meant the University of Wisconsin–Madison was not his top choice. “I didn’t even know there was a state called Wisconsin,” laughs Fayyaz, who is retiring in August after 33 years as the distinguished director of the botany department greenhouse and botanical gardens.
As you bite into your next peanut butter and jelly sandwich, chew on this: The peanut you’re eating has a secret. It’s a subtle one. The peanut and its kin — legumes — have not one, but two ways to make the amino acid tyrosine, one of the 20 required to make all of its proteins, and an essential human nutrient.