Category Science & Technology
Novel gene increases yeast’s appetite for plant sugars
For thousands of years, bakers and brewers have relied on yeast to convert sugar into alcohol and carbon dioxide. Yet, University of Wisconsin–Madison researchers eager to harness this talent for brewing biofuels have found when it comes to churning through sugars, these budding microbes can be picky eaters. Read More
Warming climate likely to dramatically increase Yellowstone fires by mid-century
Climate is changing fire patterns in the west in a way that could markedly change the face of Yellowstone National Park, according to new research. Read More
Seeds of collaboration: Illinois Titan Arum traces roots to UW
A Titan Arum grown from a seed produced by the University of Wisconsin–Madison’s record-breaking Big Bucky is about to bloom and release its overpowering… Read More
“Boot camp” prepares students for biology education at UW–Madison
Here's the situation: Recently, three kids succumbed within a month to a new blood parasite at your hospital, and a fourth child has just been admitted with the same parasite. Read More
Climate change reducing ocean’s carbon dioxide uptake
How deep is the ocean’s capacity to buffer against climate change? Read More
Rural Wisconsin high school students learn with stem cells, top UW–Madison researchers
Twenty top science students from rural Wisconsin high schools have earned the opportunity to hone their laboratory skills and work alongside top researchers from the… Read More
Landscape change leads to increased insecticide use in the Midwest
The continued growth of cropland and loss of natural habitat have increasingly simplified agricultural landscapes in the Midwest. Read More
UW-Madison scientists played role in potato genome project
University of Wisconsin–Madison scientists are part of an international consortium that has successfully sequenced and analyzed the potato genome. Read More
Indoor air pollution linked to cardiovascular risk
An estimated two billion people in the developing world heat and cook with a biomass fuel such as wood, but the practice exposes people - especially women - to large doses of small-particle air pollution, which can cause premature death and lung disease. Read More
Old and new insect pests begin bugging Wisconsin
The mosquitoes are back, the Japanese beetles are starting to devour the 300 species of plants they call “food,” and a flock of invasive insects… Read More
Retired Cargill CEO elected chair of private, nonprofit Morgridge Institute for Research
Ernest Micek has been elected chair of the board of trustees for the Morgridge Institute for Research. Read More
Innovation marks UW–Madison contribution to vitamins, drugs, medical supplies
With a long tradition of exploration of medicine and biology, and a research budget that has passed $1 billion, University of Wisconsin–Madison builds on a rich history of discoveries related to drugs and nutrition: Vitamin A and B were discovered here in 1914. Read More
Fireworks show a backdrop for fabulous science lessons
Renowned science educator Bassam Shakhashiri will take the stage on the Memorial Union Terrace Saturday, July 2 to give his annual "The Science of Fireworks" presentation. Read More
Branchaw to lead Institute for Biology Education
Janet Branchaw has been named interim director of the Institute for Biology Education (IBE) at the University of Wisconsin–Madison, beginning Friday, July 1. Read More
Symposium honors career of UW–Madison biochemist
FOR IMMEDIATE RELEASE 6/23/2011 Read More
Stem cells from patients make ‘early retina in a dish’
Soon, some treatments for blinding eye diseases might be developed and tested using retina-like tissues produced from the patient's own skin, thanks to a series of discoveries reported by a team of University of Wisconsin–Madison stem cell researchers. Read More
UW-Madison chemists devise better way to prepare workhorse molecules
In chemistry, so-called aromatic molecules compose a large and versatile family of chemical compounds that are the stuff of pharmaceuticals, electronic materials and consumer products ranging from sunscreen to plastic soda bottles. Read More
UW-Madison scientists create low-acrylamide potato lines
What do Americans love more than French fries and potato chips? Not much-but perhaps we love them more than we ought to. Fat and calories aside, both foods contain high levels of a compound called acrylamide, a potential carcinogen. Read More