A new study may explain why the tiny and invasive spiny water flea passed undetected in Lake Mendota, one of the most-studied lakes in the world, for a decade.
In December 1968, the world’s first autonomous space-based astronomical observatory carried seven telescopes from UW–Madison, designed and built by a plucky band of scientists in an unassuming warehouse on South Park Street.
Chemists at the University of Wisconsin–Madison are studying how our past, present and future climates are affected by a complex aerosol made up of seawater, air and bits of organic matter from the organisms that call the ocean home.
“It’s an honor to have NOAA leadership visiting campus,” says Associate Vice Chancellor Steve Ackerman. “It acknowledges our history and expertise in this area of science and recognizes that we have important contributions to make."
UW-Madison researchers have described initial steps toward achieving chemistries that encode information in a variety of conditions that might mimic the environment of prehistoric Earth.
Victor Brar is making new light sources the old-fashioned way, developing one to fill a niche where lasers are too expensive and LEDs inefficient.
At least 10 Wisconsin businesses fundamentally depend, in one way or another, on pluripotent stem cells. In our continuing series, we profile each of these companies, spun off from UW–Madison research.
Two seniors traveled to the ancient city of Agrigento on the south coast of Sicily this past summer, to develop a more accurate historical timeline.
Ashton, a leading UW–Madison stem cell scientist whose lab develops novel tissue engineering methods to derive brain and spinal cord tissues from human pluripotent stem cells, will assume a leadership position with the Stem Cell and Regenerative Medicine Center.
A UW–Madison geoscience professor has come up with new ways to teach science to non-science undergraduate students, in hopes of awakening their "inner scientists."
The results of a three-year study offer some support for the belief that much of the nitrogen in the wastewater from cheese-making and vegetable processing leaves the soil and harmlessly enters the atmosphere.