Researcher to fight insects with spider venom

An Australian researcher is working on environmentally friendly insect control methods based on spider venom compounds.

Professor Glenn King recently joined The University of Queensland’s Institute for Molecular Bioscience, where he will further develop his pioneering approach to insecticide discovery.

Continue reading Researcher to fight insects with spider venom

How lobsters create their colours

Credit: CSIRO Food Futures Flagship
Credit: CSIRO Food Futures Flagship

A team of Queensland researchers have discovered the genetics that underlies the one molecule that lobsters, prawns and other crustaceans use to make the complex coloured patterns appreciated by biologists and connoisseurs of seafood.

The work of Dr Nick Wade and colleagues will help with conservation and aquaculture, and may even lead to a new food colourant. The colour of seafood is directly linked to its acceptability as food. Highly coloured lobsters and prawns attract a premium price. And for the crustaceans themselves, it’s a matter of survival.

Whiplash: who won’t get better?

MRI scan showing fat infiltration into neck muscle. Credit: James Elliot, University of Queensland
MRI scan showing fat infiltration into neck muscle. Credit: James Elliot, University of Queensland

Most people recover from whiplash injuries within the first few months. However, some people have long term pain—lasting months or years. Until now there has been no way of diagnosing these more severe cases.

New research suggests that fat deposits in the neck muscles are the key.

“We’ve found that people with long term injury have large amounts of fat infiltration in their neck muscles,” says Dr James Elliott from the University of Queensland (and former US professional baseball player). “Something is causing that difference, and it isn’t their body weight,” he says.