Wednesday Nite @ the Lab
Meredith Leigh, Advocate, National Meningitis Association, Sarah Van Orman, Executive Director, University Health Services, UW-Madison, and Craig Roberts, Epidemiologist and Physician Assistant, University Health Services, UW-Madison, discuss the signs and symptoms of bacterial meningitis and the need for prompt diagnosis and proper treatment.
Deborah Blum, Professor, School of Journalism and Mass Communication, UW-Madison, discusses the corrupt atmosphere in the 1930s which lead to forensic scientists joining with the police to determine cause of death. Blum focuses on poisons often used in the early 20th century to commit murder.
Tim Schmit, Research Scientist, National Oceanic and Atmospheric Administration, explains the advances in the Geostationary Operational Environmental Satellite (GOES) weather satellite system and how sharper images improve forecasting the weather and modeling the climate.
Norm Doll, Adjunct Professor, Department of Civil and Environmental Engineering, UW-Madison, discusses water and sanitation issues in the slums of developing countries around the world. Doll highlights work being done in Nejapa, El Salvador to create a sanitation system.
Dave Schreiner, Graduate Student, Department of Plant Pathology, UW-Madison, explores issues with viticulture in the Midwest. Concerns include cold winter temperatures, newer grape hybrids which are less well known and marketing the wines made from lesser known grapes.
Josh Hyman, Director, Biotechnology DNA- Sequencing Facility, UW Madison, tells the story of PFC Lawrence Gordon, a Canadian fighting for the U.S. who was killed in World War II. Gordon’s remains were mislabeled and missing for years. Eventually the remains were found and using forensic DNA sequencing were verified as belonging to Gordon.
James Steele, Professor, Department of Food Science, UW-Madison, discusses the basics of fermentation and talks about the foods and beverages that Wisconsin grows and ferments.
Dave Nelson, Professor Emeritus, Department of Biochemistry, UW-Madison, explains how penicillin was discovered, how it works and how the penicillin was produced in large quantities to treat soldiers during World War II.
Jesse Dabney, Research Associate, Biotechnology, UW-Madison, discusses the characteristics of ancient DNA, the sources the DNA is extracted from and what can be learned from the information.
Mark Cook, Professor, Department of Animal Sciences, UW-Madison, analyzes the use of antibiotics in poultry production and describes alternatives that he and his colleagues have developed. Cook looks at the impact of new poultry housing regulations in California.