Jonathan Moreno of the Perelman School of Medicine and the School of Arts and Sciences discusses the newly signed budget bill and how it affects new science.
PHILADELPHIA – Eight University of Pennsylvania professors have been named Penn Fellows for 2012.
Media Contact:Karen Kreeger | firstname.lastname@example.org | 215-349-5658 January 5, 2012
PHILADELPHIA - Four faculty members at the University of Pennsylvania have been named Fellows of the American Association for the Advancement of Science. Three from Penn’s Perelman School of Medicine and one from its School of Arts and Sciences.
Harvey Rubin of the Perelman School of Medicine and Joshua Plotkin of the School of Arts and Sciences and the School of Engineering and Applied Science discussevolution through viruses.
PHILADELPHIA — A protein’s function depends on both the chains of molecules it is made of and the way those chains are folded. And while figuring out the former is relatively easy, the latter represents a huge challenge with serious implications because many diseases are the result of misfolded proteins. Now, a team of chemists at the University of Pennsylvania has devised a way to watch proteins fold in “real-time,” which could lead to a better understanding of protein folding and misfolding in general.
PHILADELPHIA -- Researchers at the University of Pennsylvania’s Perelman School of Medicine are suggesting that a prophylactic treatment option increasingly offered to breast cancer patients has only a slight benefit, and the modest gains to life expectancy the treatment provides may actually be offset by decreases in quality of life for many patients.
PHILADELPHIA — The American Physical Society has elected five University of Pennsylvania faculty members to its 2011 APS Fellowship class. They are Mark Devlin, Alan “Charlie” Johnson, Joshua Klein, Feng Gai and Howard Hu.
Devlin, Johnson and Klein are members of the School of Arts and Science’s Department of Physics and Astronomy.
PHILADELPHIA — Long the bane of picky eaters everywhere, broccoli’s taste is not just a matter of having a cultured palate; some people can easily taste a bitter compound in the vegetable that others have difficulty detecting. Now a team of Penn researchers has helped uncover the evolutionary history of one of the genes responsible for this trait. Beyond showing the ancient origins of the gene, the researchers discovered something unexpected: something other than taste must have driven its evolution.