August 10, 2023
Mohamed Seleem, director of the Center for One Health Research, and the company Nectagen Inc,. have received a $275,000 grant from the U.S. National Institute of Allergy and Infectious Diseases. The funds will be used to study whether synthetic proteins developed by Nectagen can reduce the toxicity of the digestive bacteria.
New partnership seeks to reduce toxic effects of pathogenic digestive bacteria
August 9, 2023
The bacterium commonly referred to as C. diff is sometimes called “C-difficult” because it is so hard to treat, said Mohamed Seleem, director of the Center for One Health Research. Seleem and Nectagen Inc. have received a nearly $275,000 grant from the National Institute of Allergy and Infectious Diseases to study whether synthetic proteins developed by Nectagen can reduce the toxicity of the digestive bacteria.
Academic-private partnership aims to reduce toxic effects of deadly digestive bacteria
August 9, 2023
Purdue University LIBS technique can tell authentic artisanal food from imitations.
August 4, 2023
Sensors from the WaveLogix REBEL Concrete Strength Sensing System, help detect road strength in real-time.
Purdue engineers’ road strength sensors part of I-69 project
August 4, 2023
Quantum phase relationships of photoexcitations impact the behavior of excitons—photoexcitations don’t always annihilate each other when quantum phases interfere destructively—and it can be tapped to influence molecular material design.
August 3, 2023
Rajwa and his team are developing a patent-pending two-part process to provide information about the atomic composition and chemical structure of a food sample, enough to pinpoint the ingredients, the preparation and, potentially, the point of origin.
Purdue researchers tackle food fraud with new fingerprint technique
August 2, 2023
A chemical process used in the browning of food to give it its distinct smell and taste is probably happening deep in the oceans, where it helped create the conditions necessary for life.
Nature's kitchen: how a chemical reaction used by cooks helped create life on Earth
August 2, 2023
Rajwa and his team are developing a patent-pending two-part process to provide information about the atomic composition and chemical structure of a food sample, enough to pinpoint the ingredients, the preparation and, potentially, the point of origin.
August 1, 2023
Deeper understanding of regulatory T cells could yield therapeutic benefits. Four decades of research have produced a vast pool of knowledge about regulatory T cells, a subset of our immune cells. Even so, scientists at Purdue University and the National Institutes of Health have identified 14 understudied T-reg proteins that merit increased attention for the molecular roles they play in disease onset.
July 31, 2023
Concrete is a necessary ingredient of modern highway infrastructure, but not quite so much of it may be required. A sensor developed at Purdue University and embedded directly into a concrete pour may enable concrete to “talk” about its condition and when it needs repairs. It may also improve the sustainability of roads using concrete and lead to less concrete for the road infrastructure. Because making concrete contributes so much to the world’s carbon gas footprint, the sensor could significantly reduce the carbon footprint, too. Luna Lu, the Reilly Professor and acting head of Purdue’s Lyles School of Civil Engineering, has been leading the development of the sensor since 2017.
