Scientists at Oregon State University’s Hatfield Marine Science Center in Newport, Oregon will be stretching their legs a bit more in 2018, thanks to $24.8 million in recently approved state bonding.Read More
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The National Science Foundation has just rewarded a grant of $200,000 to Professor Adam Higgins from Oregon State University for the prevention of sepsis. Adam Higgins is the Principal Investigator on the grant, and he is an assistant professor in the Oregon State University School of Chemical, Biological and Environmental Engineering.
As life science researchers find more and more applications for laboratory-grown cells, methods for cultivating a large amount of cells quickly are becoming more and more valuable. Looking beyond the basic criteria like temperature and sustenance, bioengineers at Ohio State University are finding that the surface cells are grown on makes a dramatic difference in their rate of growth.
Researchers at Ohio State University have come up with a dependable way to use a finger-stick blood sample to detect fibromyalgia syndrome, a complex pain disorder that often is complicated to diagnose. The test could potentially reduce the wait for diagnosis by five years if it’s someday made available to primary care physicians.
Researchers from Ohio State University have pinpointed a tiny piece of RNA that plays a large role in embryonic tissue formation. Understanding such small, often overlooked pieces can help illuminate the biological processes of the earliest stages of life.
It’s no secret that eating fruits and vegetables is vital to a healthy diet. After all, everyone knows an apple a day keeps the doctor away. A new study on apples from Ohio State University takes that paradigm even father. Besides serving as a delicious snack, juice, and pie ingredient, apples appear to have cholesterol-reducing effects as well.
Sometimes it makes more sense to start from scratch and get it right than to try and retrofit and modernize older lab buildings. That's just what Ohio State University in Columbus decided to do for its Chemical and Biomolecular Engineering and Chemistry Building (CBEC). The new 225,000 gsf lab building broke ground last month and will replace 4 older facilities that had deferred maintenance and lacked proper floor-to-floor height, structural dimensions, and environmental stability. The New Koffolt Laboratories will be LEED-certifiable (possibly Silver) and will constitute a substantial upgrade with their science wet labs, computational research spaces, shared core laboratories, instructional spaces, and offices. The $126M project is due to be completed in September 2014.
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Oregon State University recently opened a new nutritional sciences building with the help of a record donation from philanthropists Bob and Charlee Moore, founders of Bob’s Red Mill Natural Foods (photo courtesy of Oregonlive). The new facility was named the Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health in their honor.