When it comes to skin infections, a healthy and robust immune response may depend greatly upon what lies beneath. In a new paper published in the January 2, 2015 issue of Science, researchers at the University of California, San Diego School of Medicine report the surprising discovery that fat cells below the skin help protect us from bacteria.
While people who eat a lot of red meat are known to be at higher risk for certain cancers, other carnivores are not, prompting researchers at the University of California, San Diego School of Medicine to investigate the possible tumor-forming role of a sugar called Neu5Gc, which is naturally found in most mammals but not in humans.
When a rapidly-growing cell divides into two smaller cells, what triggers the split? Is it the size the growing cell eventually reaches? Or is the real trigger the time period over which the cell keeps growing ever larger? A novel study published online today in the journal Current Biology has finally provided an answer to this long unsolved conundrum. And it’s not what many biologists expected.
Their robot won’t break the world record for solving Rubik’s Cube, but Daryl Stimm and William Mutterspaugh have an even more ambitious goal: using it to get thousands of girls and boys interested in science and technology.
Engineers at the University of California, San Diego, have launched a new center of excellence focused on developing better ways to protect buildings, bridges, dams and the rest of the built infrastructure, as well as the human body, from extreme events such as blasts from terrorist attacks, mining explosions, car crashes, sports collisions and natural disasters such as landslides and earthquakes.
A new analysis of a Martian rock that meteorite hunters plucked from an Antarctic ice field 30 years ago this month reveals a record of the planet's climate billions of years ago, back when water likely washed across its surface and any life that ever formed there might have emerged.
Keep up with all the latest from UC San Diego. Subscribe to the newsletter today.
