Glass and wine have gone together for thousands of years. A new book, “The Glass of Wine,” delves into the science, history and artistry of this pairing. The book is by Jim Shackelford, distinguished professor emeritus of materials science and engineering in the College of Engineering, and writer and blogger Penelope Shackelford.
By Kat Kerlin
Did you ever pass an orchard with branches bursting with flowers and wonder how the trees “know” when to blossom or bear fruit all at the same time? Or perhaps you’ve walked through the woods, crunching loads of acorns underfoot one year but almost none the next year.
Scientists from the University of California, Davis, have given such synchronicity considerable thought. In 2015, they developed a computer model showing that one of the most famous models in statistical physics, the Ising model, could be used to understand why events occur at the same time over long distances.
The U.S. Centers for Disease Control and Prevention (CDC) released a media statement in late December profiling a multi-state outbreak of food poisoning caused by the bacteria E. coli O157:H7 with 17 reported illnesses. Romaine and leafy greens are among the suspected sources of contamination, but no definitive source or location has been confirmed at this time, according to the CDC.
by Greg Watry
Nearly 47 million people worldwide live with dementia, according to the Alzheimer’s Association. That number is expected to rise to 76 million by 2030. While there is no cure for dementia, scientists are investigating various drugs to help mitigate cognition loss associated with the condition.
When it comes to understanding and preventing age-related cognitive dysfunction, Professor Raymond Rodriguez, Department of Molecular and Cellular Biology in the College of Biological Sciences at UC Davis, looks to food for answers.
By Diane Nelson
About 22,000 years ago, as the ice sheets that consumed much of North America and Europe began retreating, humans started to eat a fruit that today brings joy to millions of wine drinkers around the world: grapes.
Mars, Inc., UC Davis and partners have launched a crowdsourcing initiative to solve the problem of aflatoxin contamination of crops. A series of aflatoxin puzzles will go online on Foldit, a platform that allows gamers to explore how amino acids are folded together to create proteins. The puzzles provide gamers with a starting enzyme that has the potential to degrade aflatoxin. Gamers from around the world then battle it out to redesign and improve the enzyme so that it can neutralize aflatoxin. Successful candidates from the computer game will be tested in the laboratory of Justin Siegel, assistant professor of chemistry, biochemistry and molecular medicine at UC Davis.
By Kat Kerlin
The National Science Foundation has awarded $1.6M to the University of California, Davis to analyze the complex relationships between surface water and groundwater supply, agricultural land use and the economic wellbeing of rural, disadvantaged communities.
The project is led by principal investigator Helen Dahlke, an associate professor in the UC Davis Department of Land, Air and Water Resources. The team will develop models to help guide decision-making regarding water management and land use in the state.
New Varieties Bred for Local Conditions
By Alex Russell
Hybrid maize seeds and the yields they make possible can make a big difference for small-scale farmers in developing economies worldwide, especially those who are at risk of poverty and food insecurity. However, low adoption rates are common, especially in sub-Saharan Africa.
Synthetic DNA Approach is Key to Startup’s New Drug
By Lisa Howard
The way Justin Siegel describes it, ordering synthetic DNA is almost as easy as ordering a pair of shoes online.
“You just type it in — or if the protein has been sequenced at one point, we can copy and paste — order it, and it shows up five days later.”
The government of Haiti recently announced a program to fortify wheat flour with iron and folic acid, following a recommendation by UC Davis researchers who calculated that adding these nutrients to wheat flour during milling would prevent infant deaths and improve the health especially of women and children.
The new Haitian program, known by its French acronym RANFOSE, is supported by the United States Agency for International Development (USAID). In addition to adding folic acid and iron to wheat flour, it will fortify vegetable oils with Vitamin A and salt with iodine. RANFOSE will increase the availability of high-quality, fortified staple foods across the country and expand the local production and importation of fortified foods, according to a US Embassy news release.