Microbiology

Just a few weeks ago, the Nobel Prize in Physiology or Medicine was awarded to three scientists: Dr. Randy Schekman, Dr. Thomas Südhof, and Dr. James Rothman. These three men were rewarded for their work on a curious organism we encounter in our everyday…

Presented by Amy Rohlfing, Marina Santiago, and John Santa Maria Many of us have heard of “superbugs” from the media – deadly bacteria gone wild, that are no longer responsive to antibiotic treatments. Our lecture will begin with Amy’s…

The basis for the origin of new species is thought to be well-known: new species emerge when two or more subpopulations of (what was formerly) the same species become sufficiently dissimilar in their genetic makeup that they can no longer breed with each…

Presented by Kevin Bonham Single-celled microorganisms are everywhere, and are intimately linked to many aspects of our life. Some can cause disease, others decompose our waste, and many even help us digest our food – there are 10 times more bacteria…

Photosynthesis vs. Chemosynthesis All living things need an energy source to power the chemical reactions that sustain life. Without such an energy source there could be no life. Most organisms on this planet get their energy, directly or indirectly,…

-- With increased air travel, the emergence of infectious diseases anywhere in the world is a global concern. A recent outbreak garnering attention is the emergence of a SARS-like virus in the United Kingdom. Many symptoms of this new virus, including…

-- Have you ever considered that your body is its own ecosystem? Our bodies are host to countless microbial organisms, which live in and on every conceivable part of our body and outnumber our human cells ten to one. We depend on these microbes for a…

Fossil fuels are running out Since the mid nineteenth century, humans have progressively mastered the discovery, extraction, and combustion of fossil fuels. Fossil fuels are the remains of organisms, mostly thick growths of plants from more than 500…

Presented by Max Mankin, Lauren Hartle, and Kevin Chau

Presented by Wesley Loo, Heather Olins, and Dipti Nayak Some scientists estimate that one third of the food we eat on a daily basis has been fermented. This seminar will explain what fermentation is, how it works, and why we should care about the…