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Synthetic Genomics
Synthetic Genomics

The Scientist

» BRCA1, disease/medicine and neuroscience

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image: Processing Faces

Processing Faces

By | January 21, 2016

Other people’s faces are mapped onto our brains.

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image: Cocaine Induces Neuronal Autophagy

Cocaine Induces Neuronal Autophagy

By | January 19, 2016

A new study supports the idea that cocaine triggers brain cells to eat themselves and suggests a possible antidote.

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image: How Blasts Affect the Brain

How Blasts Affect the Brain

By | January 13, 2016

Repeated exposure to explosions can damage the cerebellum in combat veterans and mouse models alike.

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image: Brain-Training Firm, FTC Settle

Brain-Training Firm, FTC Settle

By | January 6, 2016

San Francisco-based Lumos Labs, creator of the brain-training program Lumosity, will pay $2 million to settle deceptive-advertising charges raised by the US Federal Trade Commission.

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image: Disease-Linked Genes Questioned

Disease-Linked Genes Questioned

By | January 6, 2016

Many patients with genetic variations linked to cardiac disorders do not exhibit any symptoms, raising concerns about the validity of incidental findings of genetic tests.

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image: Updating the Polio Vaccine

Updating the Polio Vaccine

By | January 4, 2016

Researchers develop new attenuated viruses that could support the eradication effort.

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image: Pluripotency Bots

Pluripotency Bots

By | January 1, 2016

A tour of efforts to automate the production and differentiation of induced pluripotent stem cells

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image: Book Excerpt from <em>NeuroLogic</em>

Book Excerpt from NeuroLogic

By | January 1, 2016

In the introduction to the book, author Eliezer J. Sternberg illustrates what can happen when the brain’s processing centers are damaged.

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image: Christie Fowler: Addicted to Research

Christie Fowler: Addicted to Research

By | January 1, 2016

Assistant Professor, Department of Neurobiology and Behavior University of California, Irvine. Age: 39

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image: Flavor Savors

Flavor Savors

By | January 1, 2016

Odors experienced via the mouth are essential to our sense of taste.

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