UC Berkeley |
Public officials support Berkeley's earthquake warning system
Public officials are urging California and the nation to put in place Berkeley Seismology Laboratory's Earthquake Early Warning System.
UC Merced |
Looking to jellyfish for environmental answers
Despite their simple marine forms, jellies may provide answers to complex environmental questions.
Scripps Institution of Oceanography |
Crossing 400: Keeling Curve reaches a historic milestone
The carbon dioxide concentration in our atmosphere recently exceeded 400 ppm for the first time. Ralph Keeling explains the consequences and addresses why time is of the essence.
UC Berkeley |
How global warming works in 52 seconds
Got a minute? That's all the time you'll need to get the rundown on climate change, thanks to researchers at UC Berkeley.
UC San Francisco |
A beautiful mind
In Adam Gazzaley’s new lab, the brain is a kaleidoscope of colors, bursting and pulsing in real time to the rhythm of electronic music. He also wants this to lead to treatments for a variety of brain diseases.
UC Natural Reserve System |
Drought, fire and flood
Explore how the the nature of highly seasonal rainfall cycles and periodic fires create conditions that have shaped Mediterranean climate ecosystems.
UC Irvine |
Fighting malaria in the 21st century
Vector biologist Anthony James takes a fresh look at how mosquitoes transmit malaria and other diseases.
UCLA |
Book documents cluttered paradise of middle class
Unprecedented study of 32 families generates mountains of data on "material culture" of modern society.
University of California |
Heading into zero gravity
UC San Diego students are in Houston, on a NASA plane, this week to investigate what happens in the heads of astronauts during weightlessness. They are part of NASA's Microgravity University, which offers selected students a rare chance to do research in near-zero gravity.
UC Davis |
Better safe than sorry: a focus on food
The story of a family caught in the deadly 2006 E. coli outbreak in spinach prefaces how UC Davis and the fresh-produce industry have partnered to prevent future outbreaks, and to enhance the safety, quality and taste of the food supply.