Native species declined while the average number of different crops grown in these states was cut in half and as modern agriculture began to focus on intensive production of corn and soybeans
University of Wisconsin–Madison researchers describe the first mosquito-repelling compounds to be derived from bacteria, and they appear to work at lower doses than repellents currently on the market.
This past summer, volunteers began the Arboretum’s first-ever effort to systematically track dragonfly populations, in hopes of gaining insight into the many waterways the Arboretum is charged with protecting.
New UW–Madison research makes it clear that the constant threat of crop parasites repeatedly pushed evolution in ants in strikingly similar directions, creating structures that helped the ants reinforce their partnership with bacteria.
The app helps scientists better understand when and where ticks are picked up and educates people on what kinds of ticks to look out for and how to practice safe habits when venturing outside.
Research into the insects' behavior aims to better understand lake-dominated environments, including those of Wisconsin.
Botany Professor Edgar Spalding spotted a white-tipped black moth in the UW–Madison Botanical Garden, the first recorded observation in Wisconsin of the tropical species.
Researchers say forest managers may want to consider promoting this natural variability to help protect forests from the insects.
The model will allow researchers to better understand how the virus causes disease and aid in the development of vaccines.
The last of four new commercials about UW–Madison will premiere this weekend during the Badger football game. Learn more about the research highlighted in the spot.
When Gene DeFoliart had his brainstorm in 1974, not even he thought his brainchild would be an easy sell. As a professor at the University of Wisconsin–Madison, DeFoliart was focusing on how insects spread viral disease. Now he was captivated by an opposite proposition: using insects to foster human health — using them, to be specific, as food.