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UBC SCIENCE CONNECT
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News and Events for
UBC Science Alumni | Issue 3, 2017
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Marijuana flavour genes identified
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UBC botanists have pinpointed the genes responsible for giving marijuana its flavour. The work could help growers develop highly reproducible cannabis varieties, ensuring consistency like in the wine industry.
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Tiny plankton wage sophisticated warfare
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High-resolution images of dinoflagellates captured by UBC scientists show the tiny plankton wield intricate weaponry—bio-structures which seem like ‘alien devices’. One even resembles a Gatling gun.
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Waiting to exhale
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UBC zoologists are using 18-foot-long poles with petri dishes to capture the exhaled breath of killer whales. They hope the samples can help them track the health of the whales and reveal bacteria and fungi which threaten them.
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Groundwater monitoring for methane required
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Methane is highly mobile in groundwater, posing safety risks near energy wells, according to new research. “Currently monitoring for leaks is conducted at the surface—the surrounding groundwater underneath isn’t usually monitored,” says UBC earth scientist Aaron Cahill.
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Kudos
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Mathematician Sabin Cautis has been named the recipient of the 2017 Coxeter-James Prize.
UBC, Max Planck joined by UTokyo in quantum materials collaboration.
UBC zoologist Bill Milsom (PhD' 78) received a 2017 BC Community Achievement Award.
Alejandro Ádem, a UBC mathematician and CEO of MITACS, has been named a corresponding member of the Mexican Academy of Sciences.
UBC zoologist Jennifer Sunday (BSc' 02) is the winner of a 2016 Killam Postdoctoral Fellow Research Prize.
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Chemistry alumna reveals science of chocolate
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Eagranie Yuh (BSc' 03) uses her degree in organic chemistry to further her culinary skills in French pastry and artisanal chocolate. She explains the delicious layers of chocolate making.
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PHAS is ready for its close-up
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UBC astrophysicist Jaymie Matthews has collaborated with filmmaker David Ray on Grand Unified Theory. Matthews ensured the film’s science was sound, and his students even served as extras.
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