Faculty of Science

Imagine taking strands of DNA – the material in our cells that determines how we look and function – and using it to build tiny structures that can deliver drugs to targets within the body or take electronic miniaturization to a whole new level.

Classified as: Nanotechnology, Research, DNA, chemistry, McGill News, Hanadi Sleiman, Graham Hamblin, Janane Rahbani
Published on: 6 May 2015

Congratulations to Professor Victoria Kaspi in the Department of Physics, who was awarded the Killam Prize today. Valued at $100,000, this is one of Canada’s most prestigious awards for academic-career achievement. Vicky Kaspi is a world-renowned astrophysicist known for her cutting-edge work on neutron stars and pulsars.

Classified as: kudos
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Published on: 14 Apr 2015

McGill professor Vicky Kaspi, a world-renowned astrophysicist known for her cutting-edge work on neutron stars and pulsars, was awarded the Killam Prize today, one of the country’s most prestigious awards for academic-career achievement. The $100,000 prize was granted for outstanding scholarship in the natural sciences. Five awards – one each in the categories of the humanities, social sciences, natural sciences, health sciences and engineering -- are distributed every year by the Canada Council for the Arts.

Classified as: cosmology, astrophysics, Kaspi, Killam, McGill News, Canada Council for the Arts, magnetars, neutron stars, pulsars
Published on: 14 Apr 2015

A tiny bit of silver, combined with water and air, can convert aldehydes into acids efficiently -- instead of the classical methods using stoichiometric amounts of expensive or toxic metal oxidants, according to a new study by McGill University researchers.

Classified as: Research, Green Chemistry, catalyst, Chao-Jun Li, McGill News, oxidant, silver, solvent
Published on: 27 Mar 2015

The research group of Prof. Tomislav Friščić in McGill’s Department of Chemistry has made a name for itself in the little-known, but growing field of “mechanochemistry,” in which chemical transformations are produced by milling, grinding or shearing solid-state ingredients – brute force, in other words, rather than fancy liquid agents. “Your coffee maker grinds things,” and grinding molecules in the lab involves much the same principle, Friščić notes. Using mechanical force also has the significant advantage of avoiding the use of environmentally harmful bulk solvents.

Classified as: Research, chemistry, McGill News, Katsenis, katsenite, mechanochemistry, Tomislav Friščić
Published on: 23 Mar 2015

Vani Hari, who goes by the alias “The Food Babe” has become a real social phenomenon. She blogs, appears on TV and has just come out with a book that quickly made it to the New York Times best seller list. She has lots of followers and lots of critics, including myself. I don’t disagree with her goal of improving people’s eating habits. I just disagree with the methods used. Irrational fear-mongering is not the way to go. "There is just no acceptable level of any chemical to ingest, ever," she says.

Classified as: OSS, Faculty of Science, Office for Science and Society
Published on: 15 Mar 2015

Professor Catherine Potvin, a Canada Research Chair in Climate Change Mitigation and Tropical Forests, has convened colleagues from 30 Canadian universities to join her in a collective initiative called Sustainable Canada Dialogues. The resulting group, that mobilizes over 60 researchers from every province, has built a consensus around a plan of sustainability solutions to help Canada successfully achieve transition to a low-carbon society. Potvin spoke with the McGill Reporter about what government officials and ordinary citizens can do to mitigate climate change.

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Published on: 12 Mar 2015

The popular dietary supplement ubiquinone, also known as Coenzyme Q10, is widely believed to function as an antioxidant, protecting cells against damage from free radicals. But a new study by scientists at McGill University finds that ubiquinone is not a crucial antioxidant -- and that consuming it is unlikely to provide any benefit.

Classified as: Biology, Research, mitochondria, food, aging, nutrition, McGill News, antioxidant, Coenzyme Q10, dietary supplement, Hekimi, Nature Communications, ubiquinone, free radicals
Published on: 6 Mar 2015

The organisms commonly known as blue-green algae have proliferated much more rapidly than other algae in lakes across North America and Europe over the past two centuries – and in many cases the rate of increase has sharply accelerated since the mid-20th century, according to an international team of researchers led by scientists at McGill University.

Classified as: environment, ecology, Research, water, climate change, toxins, McGill News, blue-green algae, cyanobacteria, lakes
Published on: 26 Feb 2015

Researchers at McGill University have developed a new, low-cost method to build DNA nanotubes block by block – a breakthrough that could help pave the way for scaffolds made from DNA strands to be used in applications such as optical and electronic devices or smart drug-delivery systems.

Classified as: Nanotechnology, Research, DNA, chemistry, McGill News, Amani Hariri, DNA structures, fluorescence microscope, Gonzalo Cosa, Hanadi Sleiman, nanotubes, single-molecule microscopy
Published on: 23 Feb 2015

Mathematica, from Wolfram Research, is a powerful computational software used for mathematical modeling and data visualization.  McGill IT Services has been providing Mathematica to faculty and staff, and in computer labs across the University for the past few years.  Now it is also available to students via the McGill Software site (www.mcgill.ca/software).

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Published on: 9 Feb 2015

Mathematica, from Wolfram Research, is a powerful computational software used for mathematical modeling and data visualization.  McGill IT Services has been providing Mathematica to Faculty & Staff, and in computer labs across the University for the past few years.  Now it is also available to students via the McGill Software site (www.mcgill.ca/software).

Classified as: Mathematica, Software, Wolfram
Published on: 9 Feb 2015

Magicians have astonished audiences for centuries by subtly, yet powerfully, influencing their decisions. But there has been little systematic study of the psychological factors that make magic tricks work.

Classified as: Research, psychology, McGill News, Jay Olson, cognition, consciousness, magic, Raz
Published on: 9 Feb 2015

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