As resource shortages and the energy crisis loom near, biomimicry provides countless opportunities for improving the efficiency and effectiveness of our technologies. If we want to move toward a greener future, we should look to the green that’s already around us.
Earlier this month, the Board of Trustees approved the construction of a $254 million building to house Stanford’s Chemistry, Engineering and Medicine for Human Health (ChEM-H) and Neurosciences Institutes (SNI). Expected to be complete by summer of 2018, the building will be located on West Campus at the site currently occupied by the Cardinal Cogeneration Plant.
A team of Stanford researchers has discovered that a molecule previously thought to exclusively play a role in the immune system is in fact both necessary and sufficient for pruning connections between neurons in the visual system, in a breakthrough that opens the door to further advances in the field.
Stanford Biostores, which has been supplying reagents and general lab supplies to the research community on campus for the last 50 years, will be officially shutting down on March 31.
If there’s one thing I love and hate about biology, it’s that it is so very complicated. One of the things that makes it so complicated is sex. In this case, I’m thinking of the fact that sex likely evolved because, sometimes, it’s better when things are complicated.
Students are taught how to examine a DNA sequence and given the option of studying their own genetic data.
It wasn’t until my next flight had lifted off, treating me to a panoramic view of dawn over the southern Pacific Ocean, that I realized the irony of what I’d done. Overnight, a plane had carried me across the world’s biggest body of water, containing the world’s largest trash dump, the Pacific Garbage Patch. In the morning, I had, though indirectly, contributed to its continued expansion.
Unfortunately, the way the message was presented was somewhat flawed — to raise awareness about the ecological impacts of various foods, the museum put out plates of shrimp cocktails and sashimi. Of course, this just made me hungry, and after leaving the museum — and I’m really ashamed to admit this — I went to a restaurant and ordered myself a shrimp cocktail. Oops. Fortunately, there is a silver lining to this story. My guilt has compelled me to dedicate this week’s column to the poor, delicious shrimp and all the other endangered animals by recommending that you pursue a career as a wildlife rehabilitator.