Angelina Hang – Life Science, Year 2 Abstract Breast cancer remains a very important issue in today’s world, killing 15 Canadian women every day. To treat breast cancer, poly(ADP-ribose) polymerase (PARP) inhibitors have shown promise in preventing the growth and development of cancer cells in the body. In particular, olaparib, an FDA-approved PARP1 inhibitor, is […]
How Simulated Microgravity Effects E. Coli K-12’s Ability to Enter the Stomata of Lactuca Sativa L. Black Seeded Simpson (lettuce)
Soren Bjornson – Life Science, Year 2 Abstract Growing fresh food is crucial for long space missions but carries significant food safety risks due to the rogue bacteria often present in the closed environment of spacecrafts. Understanding how microgravity affects the interaction between plants and these bacteria, particularly human pathogens, is essential for astronaut safety, […]
Ultrasonic Assisted Extraction of Anthocyanin Pigment Using Distilled Water of Different pH as Solvent
Linlin Li – Life Science, Year 2 Abstract Anthocyanins, a type of natural pigment that gives plants their red, purple, and blue colours, are becoming more relevant for their antioxidant qualities and applications in the food, medicine, and cosmetics industries. This study examines the effectiveness of ultrasonic-assisted extraction (UAE) of anthocyanins from rose petals using […]
Plastic in Progress: Household Methods for Microplastic Detection in Water
Caryl Szeto – Life Science, Year 2 Abstract Plastic is used throughout the world; however, its growing presence in our environments and our own bodies is cause for concern. It’s been found in Antarctica, the Arctic, Mount Everest, and even the Mariana Trench (Li et al., 2023). With new research coming to light regarding the […]
Incidence of Sea Star Wasting Syndrome in Pisaster ochraceus Populations living in Mytilus californianus Vs. Crassostrea gigas Based Habitats
Keltie Mitchell – Life Science, Year 2 Abstract Sea Star Wasting Syndrome has been a significant issue on our coast since its onset in 2013. Widely regarded as one of the largest singular marine die off events in recent history, it is of pressing importance to identify the causes and eradicate the triggers. Pisaster ochraceus […]
Determining the effect of pH on fermentation periods: How does the varying pH of solution used for natural fermentation of cabbage affect its corresponding fermentation period required for safe consumption?
Jamie Song – Life Science, Year 2 Abstract Fermented foods like kimchi and sauerkraut have been long celebrated for their probiotic and nutritional benefits, yet concerns remain about the potential formation of harmful nitrites during fermentation. Nitrites can convert into carcinogenic nitrosamines under certain conditions, prompting questions about when fermented foods are safest to consume. […]
Tackling Antibiotic Resistance: Observing the Effects of Combining Garlic and Oregano Against E. coli
Sana Seraj – Life Science, Year 2 Abstract Antibiotic resistance is a growing problem that can impact everyday life. As a result, scientists worldwide are trying to find alternatives and there is an emerging interest in using natural antibiotics, such as spices and herbs. Two well-documented examples of these include garlic and oregano. The […]
Comparison of pH Levels and Bacterial Growth of Pickles In Different Vinegar Brines
Rachel Ronque – Life Science, Year 2 Abstract During the COVID-19 pandemic, more people began to grow and preserve their own produce via pickling. At-home pickling can preserve produce for up to a month due to the vinegar brine’s acidic pH level and ability to inhibit bacterial growth. Because do-it-yourself pickles have a much […]
The survivability of Bacillus subtilis in an acidic environment
Amy Zhang – Life Science, Year 2 Abstract B. subtilis is a potential candidate in sustainable agriculture through many aspects, such as crop resistance, biofilms, plant immunity, antifungal and antibiotic compounds, and nutrient conversion. B. subtilis especiallystands out in its tolerance to extreme environments as an extremophile, which could assist the agricultural industry through climate […]
How the Volumetric Water-to-Rice Ratio of Washed Rice Water Affects the Growth of basil (Ocimum basilicum)
Jenny Chi – Life Science, Year 2 Abstract Rice is often washed prior to cooking, which results in leftover washed rice water (WRW) that’s often discarded. Previous studies have shown how leftover WRW could be reused as an effective fertiliser. Nevertheless, how the volumetric water-to-rice ratio of a WRW solution affects plant growth remains unclear. […]