Freshwater browning threatens growth and populations of economically important fish, McGill researchers say

Freshwater browning is stunting fish growth of some species, shrinking populations of others and changing the composition of fish communities, McGill-led research suggests. “Browning” refers to freshwater bodies turning tea-coloured, a phenomenon driven by higher levels of dissolved organic matter and/or higher levels of iron in the water. Causes include changes in land use and climate, and reduced acid precipitation.

McGill researchers develop a cheaper, safer material for use in solar panels, sensors and optical devices

Using proteins from a common tobacco plant virus, McGill chemistry researchers have developed a simple, eco-friendly way to arrange gold nanoparticles into ultrathin sheets, strengthening the particles’ optical properties. The result: cheaper, safer materials for solar panels, sensors and advanced optical devices. 

Professor Audrey Moores (Chemistry) awarded the Canadian Pacific Chair in Biotechnology

Congratulations to Professor Audrey Moores (Chemistry), who has been awarded the Canadian Pacific Chair in Biotechnology!

The Canadian Pacific Chair in Biotechnology is an endowed chair created in 1984 to promote research in the field of biotechnology. The chair is awarded for a five-year term and rotates among McGill's Faculties of Medicine, Science and Agriculture.