Relationships on the reef: Valentine’s Day tips from a fishy source

Photo Credit: Paul Asman and Jill Lenoble via Wikimedia Commons

For some, today might be an annoying reminder of your relationship status that you wish would just be over already. On the other hand, maybe your mind is filled with thoughts of the lasting bond shared between partners. Either way, Valentine’s Day is upon us, and it seems impossible to ignore. While scrolling Twitter and Facebook you might even see posts and articles like these: Headlines

Every year it seems like there is some version of these articles circulating around. Here at Science Snapshots, rather than making our own “animal relationships” list, we decided to dive into a recent study of fish that create long-lasting partnerships to demonstrate how scientists approach interesting animal relationships and investigate why they occur. Continue reading “Relationships on the reef: Valentine’s Day tips from a fishy source”

Viral takeover: how viruses take advantage of infected cells

It’s that time of year when everyone seems to be catching some kind of virus. While you might be familiar with a virus’s potential to make you feel miserable, have you ever wondered how viruses work to cause illness? A virus is much like a robber in a factory. A viral “robber” has both a strategy to get into the factory and the ability to use the machines to make what it wants. Similarly, when a virus gets access to the cells of your body it is able to hijack the machinery that your cell would normally use to replicate its genetic material and make its own proteins. The virus can use your cells to make more copies of itself and spread from cell to cell. How does your cell get tricked into making more virus? One lab at K-State has found a way that one sneaky virus accomplishes this. The culprit: vaccinia virus. Continue reading “Viral takeover: how viruses take advantage of infected cells”

Science on Tap: Using micro- and nanotechnologies to unlock the invisible world of microbes

Dr. Thomas Platt & Dr. Ryan Hansen explain the new technologies they are using to uncover the mysterious world of microbes.

This post is the first of our new series covering Science on Tap. This monthly event, a part of Sunset Zoo’s Behind the Science initiative, is a gathering at the Tallgrass Taphouse during which a featured scientist shares their research and engages with the audience in a lively conversation about the topic. Hopefully you are able to grab a beer and join in on the conversation; if not, we’ll be here to provide a summary of the research that was shared!

Have you ever been in a room full of people and wondered whether another person in the room has the same birthday as you? The chances that one other person will share your birthday in a situation such as this is a question of probability, termed the birthday paradox. This statistics problem has been studied in detail, and the results are quite surprising. In a room containing 65 people, there are a total of 2,080 number of unique birthday pairs; quite a big number of interactions! And though it seems like 65 is not that many people, there is a 99.7% chance that two people share the same birthday in a group this big. The problem is finding a significant pair, two people with the same birthday, in a pool of insignificant ones. Continue reading “Science on Tap: Using micro- and nanotechnologies to unlock the invisible world of microbes”

Grasses and gases: life in the heat

Many people know that plants make the oxygen that most organisms need to breath, but plants are also sugar manufacturers. Through the process of photosynthesis, plants use light energy from the sun and water from their surroundings to convert carbon dioxide in the atmosphere into sugars they can use for growth. Besides producing oxygen and making their own food (sugars), plants provide the basic energy source for virtually all life on earth. Plants can accomplish this amazing chemical feat in nearly all types of environments; even some that may seem unsuitable. One big problem for plants living in the Great Plains is the scarce availability of water, made worse by increasing drought.

Continue reading “Grasses and gases: life in the heat”

Extremely Adapted!

From minuscule bacteria to roaming elephants, life has taken hold of our planet. Through the process of evolution by natural selection, life on earth has taken various forms and utilizes all kinds of spaces. Even the most extreme environments such as our frozen poles, deep-sea hydrothermal vents, dry deserts, and poisonous waters, are inhabited by life. How animals evolve to survive and thrive in these environments is a curiosity that evolutionary biologists like Ryan Greenway at Kansas State University seek to understand. He and colleagues ask big questions, such as how do organisms adapt to different environments and how can that adaptation lead to new species forming in nature? Continue reading “Extremely Adapted!”

Yeast, genes, and green-glowing machines

In case you didn’t know, there is a lab making glowing green baker’s yeast at K-State. Are these mad scientists trying to create neon green baked goods that will be a smash hit at parties? While some people may be sad to hear that’s not the case, these glowing green yeast are actually being used to investigate questions that might lead to treatments for cancer and other diseases. Continue reading “Yeast, genes, and green-glowing machines”

Microbes: getting to the root of carbon dioxide production

You might have heard numbers in climate change news describing the total amount of carbon dioxide, a potent greenhouse gas, that is released across the entire earth within a year. So how do scientists calculate this annual number? Some parts of this calculation are relatively straightforward, like adding up the amount of carbon dioxide released from burning oil or gas around the world. Others are more complex and some even require diving into the soil to look closely at the lives of tiny organisms like bacteria and fungi.

Continue reading “Microbes: getting to the root of carbon dioxide production”