This week, a delegation of UC San Diego scientists and students began their work of bringing climate science to international climate negotiations in Paris, but there was progress even before the talks formally began.
UC San Diego professors Gentry Patrick and Keith Pezzoli were among 10 University of California faculty winners announced by UC President Janet Napolitano as recipients of the Award for Outstanding Faculty Leadership in Presidential Initiatives. Napolitano made the announcement during her remarks at the UC Board of Regents on Nov. 19. These influential faculty members, from across the system, are leading the charge in important initiatives such as carbon neutrality, sustainability, food, innovation, diversity and more.
El Niño, the climate pattern primarily characterized by a warmer-than-average eastern Pacific Ocean, has definitely taken shape off the shores of San Diego. It has brought with it many of its classic calling cards from warm beach water to the appearance of tropical marine fishes several hundred miles north of their typical habitats.
Wine, beer and yogurt are produced when microorganisms convert sugar into alcohol, gases or acids. But this process of fermentation—which is used by bacteria, fungi and other fast-growing cells to generate energy in the absence of oxygen—is a much less efficient way of generating energy for cells than aerobic respiration. So why do many organisms use this seemingly wasteful strategy to generate energy instead of aerobic respiration, even when oxygen is readily available?
The past and future of the California Institute for Telecommunications and Information Technology (Calit2) will converge on Dec. 7, 2015 as the institutes commemorates 15 years of innovation and world-class research in fields such as telecommunications, digital health and virtual reality.
A physical model accounts for observed neural responses to touch and predicts additional properties of this sensory system.
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