While at DuPont Chemical Company, Charles Kettering, from Loudonville, was responsible for Freon, used in refrigeration and air conditioning systems. Roy J. Plunkett, from New Carlisle, discovered Teflon in 1938. Today, along with DuPont, many companies along the energy supply chain have made their homes in the Buckeye State.
The Ohio State University Molecular and Cellular Imaging Center (MCIC) is directed by Tea Meulia and serves as a shared technology laboratory to facilitate research in microscopy, genomics and bioinformatics. Meulia connected with the Ohio Supercomputer Center as she realized the volumes of data they generated and processed required additional computational power.
In the auto racing world, if you blink, you fall behind.
The cornerstone of an effective therapeutic drug development program is a rock-solid computational protocol that accurately and efficiently illustrates how molecules interact within the medicine and inside the human body. That information can be used to help fight and cure disease.
By combining state-of-the-art computational methods with theoretical considerations, a research group led by Maryam Ghazisaeidi at The Ohio State University is studying the connection between microscopic physical phenomena and macroscopic mechanical behavior of engineering materials.
The field of ultra-high energy (UHE) cosmic neutrino experiments has entered an exciting phase, according to Amy Connolly, Ph.D., a physics professor at The Ohio State University. Scientists there have accumulated enough data to reach a mature understanding of detector designs in the radio environment in Antarctica.
Pulmonary embolisms (PE) are a silent killer responsible for hundreds of thousands of deaths each year.
While Youngstown State University physics professor Donald J.
The old adage goes, “it’s what’s inside that counts.” While most people aren’t talking about proteins when they say it, it certainly applies. Approximately half of all known proteins contain metal ions which play a crucial role in energy conversion reactions: think photosynthesis or carbon dioxide fixation.
The way your favorite beverage tastes, how foamy your hand sanitizer is, the way certain products smell or feel or taste or flow is based on whether molecules in a water-alcohol solution go to the surface of the mixture or stay in a group.
Researchers in Sarah Hormozi, Ph.D’s lab refuse to go with the flow: instead, they study it. More specifically, Hormozi, assistant professor of mechanical engineering at Ohio University, investigates complex suspensions in fluids.