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March 24, 2016
Drexel’s participation in the annual United Nations Conference on Climate Change in December empowered eight Drexel faculty, staff and students. Each came away with a different, rewarding experience that they’ll share at a public event next month.
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March 16, 2016
Although other studies on cave-dwelling creatures have found that animals that spend all of their lives in the dark of caves are more likely to be genetically isolated, a recent study on two groups of crickets found the opposite.
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March 09, 2016
A study of army ants revealed that some species increased their brain size, including visual brain regions, after evolving above-ground behavior. Their ancestors had lived mainly underground for nearly 60 million years. Such increases in brain capacity are a rarely-studied evolutionary phenomenon.
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March 07, 2016
When it comes to climate change, serious issues can sometimes hide behind walls of data. In talking to nomadic herders in Mongolia, the Academy of Natural Sciences’ Clyde Goulden was able to confirm their feelings that they were experiencing a significant increase in short, intense rainstorms that threaten the herders’ way of life.
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March 07, 2016
If you live in one of four major U.S. cities chances are you’re letting the benefits of a ubiquitous natural resource go right down the drain — when it could be used to cut down your water bill. Research by a team of Drexel University environmental engineers indicates that it rains enough in Philadelphia, New York, Seattle and Chicago that if homeowners had a way to collect and store the rain falling on their roofs, they could flush their toilets often without having to use a drop of municipal water.
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February 29, 2016
Celebrate 25 years of a cappella with colleagues from the Academy of Natural Sciences and the ExCITe Center at a special concert on March 5.
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February 17, 2016
Students from the Drexel Food Lab in Drexel University’s Center for Hospitality and Sport Management will be serving up a series of unique dishes before a panel of judges this Friday to see which recipe — all incorporating a new flour created from vegetable by-product — has the most potential appeal to consumers. The contest, sponsored by corporate partner Baldor Specialty Foods, a leading northeast produce distributor, was devised as part of a larger company initiative to combat industry-wide food waste, a program they call SparCs (“scraps” spelled backwards).
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February 10, 2016
A visionary leader in Philadelphia’s urban evolution, former Philadelphia Deputy Mayor <strong>Alan Greenberger</strong> will join Drexel University as a Distinguished Teaching Professor in the Department of Architecture & Interiors of the </span><a href="http://www.drexel.edu/westphal">Westphal College of Media Arts & Design</a><span> and a Distinguished Visiting Fellow in the </span><a href="http://drexel.edu/lindyinstitute/">Lindy Institute for Urban Innovation</a><span>, a cross-university strategic initiative that aligns Drexel’s academic work with the real-world need for urban revitalization.
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January 20, 2016
Can intentional design help people live healthier lives? The first annual progress report of the American Institute of Architects (AIA)’s Design and Health Research Consortium contributes to a growing body of research showing that the physical and built environment can play a crucial – and often overlooked – role in public health. The report from the Architects Foundation, along with the AIA and the Association of Collegiate Schools of Architecture (ACSA), covers consortium activities across a spectrum of research issues where design contributes to public health.
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January 05, 2016
A blob of algae scooped from a fountain on South Street almost two years ago, has seeded a crop of the green stuff that Drexel University researchers claim is more effective at treating wastewater than many of the processes employed in municipal facilities today. The algae is a functional ingredient of a bioreactor system designed by Drexel environmental engineers to remove several chemicals from wastewater at once — shortcutting a process that normally takes multiple steps, expensive ingredients, and a great deal of time.
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