The laser cooling expert will launch two research projects on ultracold molecules in his lab in the new Chemistry Building.
Could a single drop of blood hold the key to stopping a dangerous disease? For University of Maryland Chemistry and Biochemistry Professor YuHuang Wang, the answer is a definite “yes”.
Wang is part of a research team that has pioneered a new diagnostic technology capable of detecting the distinct signature of ovarian cancer using just a tiny sample of blood.
Friedman, who joined UMD in 2007, shares his experiences and insights in his role.
When Neiswender arrived at UMD in 2020, she quickly took on an active role in the Department of Chemistry and Biochemistry, as both an aspiring researcher and a community leader.
Neiswender currently works in Associate Professor Jason Kahn’s lab, which studies the structure, function and design of protein-DNA complexes, or protein structures that hold DNA together within chromosomes. Along with biochemistry Ph.D. student Ian Ferencz, she uses S. cerevisiae (commonly known as brewer’s or baker’s yeast) to develop and test methods that increase efficiency in gene editing.
In a new study featured on the cover of the journal Analytical Chemistry on October 17, 2023, a team of University of Maryland researchers used cutting-edge technologies to study a little-understood visual pathway in an animal model.
The research team set out to understand how the development of vision affects proteins in a part of the brain called the suprachiasmatic nucleus (SCN), which is considered the main circadian pacemaker in mammals because of its ability to regulate circadian rhythms in response to light.
Like many international students who live in the United States for the first time, Solomon Attionu experienced culture shock almost as soon as he landed in the U.S. He still clearly remembers the unfamiliarity he felt back in 2019 when he flew alone from Ghana to pursue a Ph.D. in Chemistry at the University of Maryland.
A visitor to the lab that Lisa Bird (B.S. ’89, chemistry; M.S. ’98, food science) runs at McCormick and Co. experiences a moment of aromatic disorientation; it smells like a vast banquet—a ginger- and garlic-infused stir fry, a coconut cookie, a bratwurst—but all this alchemy is contained in several glass vials lined up on the kitchen-like counter.
