Jeff Pleiss has been studying RNA in large-batch tests for decades, analyzing things like yeast. With COVID-19 testing in full-swing on the Ithaca campus, Pleiss and his lab are contributing their expertise.
Researchers led by Nicholas Abbott, a Tisch University Professor in the Robert F. Smith School of Chemical and Biomolecular Engineering, created a way of using synthetic liquid crystals to squeeze red blood cells and gain new insight into individual cells’ mechanical properties.
Cornell and the Cayuga Health System are donating COVID-19 testing and analysis to the Ithaca City School District, testing more than 1,200 students this week as the district prepares to reopen for in-person instruction Oct. 5.
A new study in mice identifies a gene that is critical for short-term memory but functions in a part of the brain not traditionally associated with memory.
Researchers successfully engineered E. coli bacteria to produce O-linked glycoproteins – research that will illuminate the complex process of glycosylation and the role that protein-linked glycans play in health and disease.
Cornell researchers’ concept for a mobile phone-based system to detect infectious diseases and nutritional deficiencies in saliva was awarded a $100,000 NIH Technology Accelerator Challenge prize.
Cornell food scientists show in animal studies that a mother’s high-fat diet may lead to more sweet-taste receptors in taste buds resulting in poor feeding behavior, obesity in adulthood.
The aggressive approach, which supplements other campus efforts to slow the virus’s spread, expands testing to those who may not meet the definition of a close contact.
Research from the Feschotte Lab identifies 28 new SARS-CoV-2 and coronavirus associated receptors and factors that predict which tissues are most vulnerable to infection.
