Volume V Interdisciplinary Sciences
How bioinformatics is used to explore how organisms respond to the extreme conditions of the cosmos
Written by: Janessa Techathamawong | Edited by: Selina Hui | Graphic Design by: Janessa Techathamawong
Space research is constantly evolving and integrating new disciplines into its field of study to push the boundaries of discovery. Bioinformatics is one such area–by leveraging its power, scientists can improve on and solve the biological challenges of space travel, from protecting astronauts’ health to uncovering the potential for life beyond Earth, for humankind.
Chernobyl's “Radiation-Eating” Fungi
Ionizing radiation as an energy source
Written by: Amy Yao | Edited by: Miranda Huang | Photo by: Vadim Mouchkin
However, one study noted that some of the fungi not only tolerated the radiation–of the 200 or so fungal species isolated from the CNPP, 86% displayed positive radiotropism, meaning the fungi actively grew towards the radiation.
Consciousness and Memory: Which Comes First?
The brain’s narrative construction of our consciousness poses questions for what it means to have memory in the first place
Written by: YJ Si | Edited by: Morgan Nguyen | Graphic Design by: Dora Meiwes
Imagine you have been injured in a terrible accident and have suffered severe brain damage. Fortunately, you survive with no paralysis, but you can no longer create new memories. You can continue to interact with the world, but you cannot encode these experiences into long-term storage. You wake up each day as if it were completely new, with no recollection of anything that happened after your accident.
Bite-Sized Bias: How Racism Distorts Culinary Cultures and Nutritional Planning
How has racism in U.S. nutritional research contributed to the cultural appropriation, mislabeling, and homogenization of diets from “non-white” cultures?
Written by: Kristen Mayol | Edited by: Charli Lu | Photo by: Ella Olsson
For many, Mediterranean cuisine may seem like a simple, unified concept—fresh ingredients, yogurt with spices, and dishes served family-style. But as Persian author Andrew Fiouzi points out, the reality is much more complex when discussing the Middle Eastern cuisine’s relabeling as “Mediterranean food”.