The Lighter Side of Science

The Where, The Why and The How: A science writer and a graphic designer have a conversation

Posted on by Michele Arduengo

0the-where-the-why-and-the-how-75-artists-illustrate-wondrous-mysteries-of-scienceWhen I first learned that I had won a copy of The Where, The Why and The How in the book lottery at ScienceOnline 2013, I couldn’t believe my luck. I never win anything, at least not anything that I actually want. And I wanted a copy of this book.

The book is beautiful to hold. The linen binding is beautiful, reminiscent of bygone days when book binding was a practiced art. The paper is thick and smooth, a tactile pleasure as you turn each page; the pages themselves sound substantial as you flip through the book. Even the smell of the book is delightful—bringing to mind the stacks of old books filling a great library, even though what you hold in your hand is a new work. The science paisley inside covers of the book are a delight to look at, comprising various science icons intricately woven into an astounding tapestry.

I was expectant when I opened the book for the first chance for a serious read. Continue reading “The Where, The Why and The How: A science writer and a graphic designer have a conversation”

Copper Containing Surfaces and Their Potential for Reducing the Spread of Infection and Antibiotic Resistant Gene Transfer

Posted on by Kelly Grooms

As a scientist and a jewelry artist, there are not that many occasions when my two passions overlap. As a geneticist, I find the evolution and spread of antibiotic resistant microbes to be fascinating in a “this is really cool and utterly terrifying” sort of way. As a jewelry artist, I love experimenting with new and different metals. Some of my current favorites are stainless steel, copper and bronze, which is an alloy of copper and tin. So you might be able to imagine my excitement when I came across an article in mBio discussing the public health implications of horizontal gene transfer (HGT) of antibiotic resistance genes on clinical and public touch surfaces made from copper alloys compared to those made of stainless steel (1).

Stainless steel: The unexpected, gene-transferring truth

Polishing stainless steelStainless steel is often used in clinical and public settings as work surfaces as well as other surfaces that are touched and cleaned often. Stainless steel is used in these applications for many of the same reasons I like it for jewelry: it is strong, resilient, relatively inexpensive, stain- and corrosion-resistant and will weather regular cleaning/exposure to moisture well. There is something about a gleaming stainless steel work surface that looks, well, sterile. But is it? Continue reading “Copper Containing Surfaces and Their Potential for Reducing the Spread of Infection and Antibiotic Resistant Gene Transfer”

Promega Connections: The Year in Review

Posted on by Promega

Your Promega Connections bloggers had a great time bringing you cool science stories, technical tips and assorted other reading material this year, and we want to say a big “Thank you!”  to all of our readers for your time, your comments, and your reblogs.

Here are some of the highlights from 2012.

I can doodle people!
I can doodle people!
In January Kelly blogged about The Making of a Science App, describing the work to create the Cell Signaling iPad app that we released last year. An update is forthcoming early in 2013 (GPCRs!), and we continue to improve our iPad, iPhone and Android apps as well as our web tools for scientists. If you haven’t played with them, check them out. They are all free. Cats, dogs and their humans have found Kari’s blog post about catnip intriguing as well. Continue reading “Promega Connections: The Year in Review”

Uniquely Buried in a Wisconsin

Posted on by Kelly Grooms

WinterIt is winter in Wisconsin, and it has arrived with a blizzardy vengeance. My family and I are snowed in for the second day, and as I write this I am trying not to think of the twelve plus inches of snow that covers my driveway. I am afraid to measure the height of the drifts.

The world outside my window is beautiful. Tree limbs and fence posts are frosted in white. There is a LOT of snow out there, and that made me stop and think, there is an awful lot of uniqueness out there. IF every snowflake is unique. And according to a local Wisconsin snowflake expert, University of Wisconsin, Madison, meteorology professor Pao Wang, they aren’t. Continue reading “Uniquely Buried in a Wisconsin”

Rats Avatars: A New Twist On Virtual Reality

Posted on by Kelly Grooms

Imagine playing a simple game in a virtual-reality setting. You move an avatar around a room trying to entice your opponent’s avatar to move closer to you when you are in certain spot. Meanwhile, 12 km away, cameras track your opponent’s movements around an arena that also contains a robotic representation of you. The cameras are telling your opponent’s avatar where to move in your virtual reality setting based on where they move in their actual setting.

Your goal is to score the most points by moving the virtual you into proximity with your opponent’s avatar while you are both at a certain location within the virtual room. If you succeed, you score a point. If you and your opponent get too close anywhere else in the room, your opponent scores a point. Your opponent, however, is not terribly interested in points; your opponent wants to get close to the robotic you because it has snacks. Your opponent is a rat, Continue reading “Rats Avatars: A New Twist On Virtual Reality”

Having Fun at Work

Posted on by Promega

Last week we had a celebration honoring employees who have reached milestone 5, 10, 15, 20, 25, and even 30 years here at Promega. As part of the festivities we made a fun “Lip Dub” video that involved many of our coworkers based here in Madison and around the world. We’d like to share the video here. Enjoy!

[youtube http://www.youtube.com/watch?v=j7dgsThYVyU&w=560&h=315]

How to Make Plastic Out of Milk

Posted on by Sara Klink

As the daughter of a (former) dairy farmer, I love milk and all its derived dairy products (e.g., cheese and butter). However, it wasn’t until my colleague Michele highlighted a kid science app that I realized milk is a great science medium as well. In fact, I recently discovered mixing vinegar with milk will create moldable plastic. Not only is this milk-derived product fun for kids and adults, but it also offers a history lesson: the resulting substance was used before petroleum-based plastic was available. Watch the video to learn about a fun kitchen experiment and potential handmade gift opportunity all in one package.

[youtube=http://www.youtube.com/watch?v=VFvik_THcNQ]

It’s the crunchy bits I like the best

Posted on by admin

I was supremely lucky this past fall to get six delicious fresh figs. It’s a rare treat for me since figs have such a short season and an even shorter shelf life. This year, I nearly had to leg wrestle my way to the bin at the store to score some of these fresh beauties. I had commented to another patron at the store that I couldn’t wait to get these little fellas home, stuff them with some goat cheese, wrap them in a bit of bacon, give them a quick balsamic and honey glaze, and pop them into the oven. Now, tender, sweet figs stuffed with rich, herbed goat cheese and wrapped with what is, quite possibly, the world’s most perfect meat makes me weak in the knees. The bacon, of course, is sublime, but the sweetness of the figs with the delicate crunch of those seeds really sells it.

My fellow shopper replied with “Well, good for you. I couldn’t possibly eat any of that. I’m vegan.”  Fair enough. In a past life, I worked as a personal chef and did a tremendous amount of work with vegetarians and vegans alike. Although I may never personally understand a life without cheese, I can respect it and I can certainly cook in that fashion.

One portion of that exchange, however, didn’t quite seem right. I actually followed Mr. Vegan (I didn’t ask his name) into the next aisle and asked for some clarification. “I’m sorry,” I continued, “but what did you mean by you couldn’t eat any of it? Cheese and bacon are out, but who could ever turn down a looker like this?” I asked, tapping my fresh figs ever so gently.

He just smiled and told me to look it up. Harrumph. Continue reading “It’s the crunchy bits I like the best”

For the Love of Squash

Posted on by Becca McKnight

The weather is getting colder, and the leaves are changing color; fall is upon us. It’s time to pull out your sweaters and scarves and cozy up under a blanket. It’s time to pick apples, carve pumpkins and eat one of my favorite comfort foods—winter squash.

Here at Promega our culinary team tends a garden onsite, filling our menus and plates with amazingly fresh and local produce. Our constantly changing breakfast and lunch menus are just as good of an indicator of the season as the calendar. This time of year dishes with tomatoes, beans and eggplant are disappearing and are being replaced winter squash, potatoes and root veggie dishes. Winter Squash Soup is starting to show up on the menu and Nate Herndon, our head chef, has been kind enough to share one of his favorite recipes with us. Continue reading “For the Love of Squash”