SEARCH RESULTS

 

SITEWIDE Search Results: “molecules”

PAST VOL 34

Coventry @ The Tin Music & Arts, Canal Basin Vaults
Dec 05, 2017

PAST Life's fragile patterns

Coventry @ The Tin Music & Arts, Canal Basin Vaults
Jun 29, 2017

Thumb 20 19720415ab41f6c3f9ef52cae9becafb3d5cbb441d074

Molecular Gastronomy

BY NIK MAVROMATIS
@ VOL 1 ON MAY 29, 2008

Nik Mavromatis speaks on the culinary arts in a manner that one might be more prone to compare with chemistry. As Nik says, the culinary arts are more so a craft than an art, and he shows us the current state of food-related technology, and gives us an inside look at some techniques chefs are using in the kitchen to tantalize your tastebuds.

"Presentation of the Day" on October 24, 2013.

Thumb 03 stefanie 20reichelt 20bangalore 20mini 20talk 203 16

Seek and See: Who Are We?

BY STEFANIE REICHELT
@ VOL 13 ON NOV 07, 2014

Stefanie Reichelt is a Cambridge-based researcher and photographer. She studied Biology at Bonn University and has worked as a scientist in France, the USA (Berkeley) and the UK (London and Cambridge). 
 
She is the Head of Light Microscopy Laboratory at the Cambridge Research Institute of Cancer Research UK (CRUK) since 2005. Her research includes the development of new imaging techniques that will enable the visualisation of molecules in cells for cancer diagnostics. (http://www.lightmicroscopy.cruk.cam.ac.uk) Stefanie’s research was featured in ARTE TV Xenius: ‘Krebs’.
 
She is the founder and curator of ArtCell Gallery in Cambridge, which provides exhibition space on the Biomedical Campus site to the local artists and the scientific community. In her photographic work, Stefanie explores the nature of perception in photography. She has exhibited in various countries and her projects are widely featured in photography and science magazines. Her etchings and scientific images were projected on the Senate House during the 800th Anniversary Celebration of the University of Cambridge in 2010. She is a member of London Independent Photography and is currently taking part in Linn Schroeder’s Seminars at Ostkreuzschule, Berlin.
 
During the residency at NCBS, Stefanie proposes to look at the interfaces of art and science with a project called ‘Transient Portraits’. She will facilitate a collaborative creation of a series of ‘transient portraits’. This collaboration involves science, art, computing and education. The project aims to highlight the ever-present dialectic between transience and permanence in our lives. 

Stefanie is bangaloREsident at NCBS, Bangalore.

Thumb slide2

Water: The Mighty Molecule!

BY ROD ALLEN
@ VOL 5 ON NOV 10, 2016

Rod Allen, a professional educator and water-resource scientist, describes water’s structure, unusual features, and its many key roles. Surface tension, boiling point, and bipolarity are used to illustrate some of water’s remarkable behaviors. Solubility and specific heat are especially important to the health of the planet. The importance of water as a building block for life, the current and future status of water resources, and its origin soon after the universe was formed, are included in this comprehensive survey of the mighty molecule.

Thumb basic pkn template copy.001

From Barrel to Bottle

BY WILL DRUCKER
@ VOL 17 ON MAR 09, 2017

Will Drucker is a sustainability practitioner and whiskey lover. At PechaKucha Night NYC, Will takes us through the history and process of whiskey making - from the tree to the bottle!

Will is devoted to building businesses that support the circular economy. Will hails from the cities and farms of the Midwest. College took him to Vermont where he studied neuroscience and deepened his love for the natural world. Will can't resist music, birds, biking, good food and adventure.

Thumb slide04

Molecular Toxicology

BY LEONA SCANLAN
@ VOL 27 ON APR 20, 2017

Leona Scanlan tells us about her experience as a molecular toxicologist and toxicogenomics. 

 

Large wide foodie

Molecular Gastronomy

This one goes out to all you foodies. In today's Presentation of the Day, "Molecular Gastronomy" from PKN Christchurch Vol. 1, Nik Mavromatis speaks on the culinary arts in a manner that one might be more prone to compare with chemistry. As Nik says, the culinary arts are more so a craft than an art, and he shows us the current state of food-related technology, and gives us an inside look at some techniques chefs are using in the kitchen to tantalize your tastebuds.