Issue 9

Murder Under the Microscope: Sir Sydney Smith

For many, forensics makes us think of handsome detectives who investigate gruesome murders, using cutting-edge science to arrest the culprit. Whilst born a little early to be a TV star himself, Edinburgh nurtured a pioneer of the ‘scientist-detectives’; Sir Sidney Smith.

He arrived from New Zealand as a student, remained as a professor and went on to become Dean of Medicine, with a break in between to organise the medico-legal system of Cairo. His autobiography, Mostly Murder, vividly describes some of his most acclaimed cases and thoughts about putting murder under the microscope. Read more »

Dr Hypothesis (Issue 9)

I recently neglected a packet of biscuits and they went all soft, but I believe when cakes go stale they go hard, I don’t actually know because I never let it happen... What’s the difference?

Biscuitless Betty Read more »

The Dead Still Do Tell Tales

The University of Edinburgh is world-renowned for its medical programme and has a long and distinguished history of innovation. What people may not be aware of however are the two unique pathology collections that have played a role in both medical teaching and research. The first is held at the University itself, while the other is in the care of the Royal College of Surgeons of Edinburgh.

The University’s anatomy collection, now known as the Anatomy Resource Centre, was founded by the Munro family. The Munro ‘dynasty’ consisted of three generations who collectively held the Chair of Anatomy at the University of Edinburgh for 126 years. The collection truly flourished under Sir William Turner, Professor of Anatomy from 1867 to 1903, who as particularly interested in comparative anatomy, anthropology and craniology. Read more »

The Best of the Fest

The quality of this city’s science festival always reminds you, after a long winter, why Edinburgh is such an inspiring place to live. Founded in 1989, it’s the oldest and one of the largest science festivals around. It comprises a dizzying number and variety of events spanning the city. Between the 9th and 22nd of April venues like the City Art Centre, the Royal Botanical Gardens, The Edinburgh Zoo, the Royal Observatory, and others will host workshops, talks, screenings, shows, sleepovers (yes, really!), games, courses, and events which defy classification. Like the summer festivals the problem can be an overload of choice, but unlike in August, you probably have some exams this month. Although you have to be economical with your time, the Edinburgh International Science Festival is simply too good to miss. Read more »

Dr McCulloch

“I don't love you for anything but who you are.”

Emily's distant words I will now more than ever hold dear. However, during these difficult times they aren't as reassuring as they might be, mainly because I have never been sure what exactly it is that made me me.

My name is Albert McCulloch, I am the Executive Director to the Institute's Scotland Central Division. Edinburgh born and educated. Top of the University of Edinburgh's Institute training program 2063 and later the youngest practitioner in the then-newly-formed Institute. Now a household name for my pioneering of the Institute's values. “It is the Institute’s aim that all men should be perfect men” –paragraph 1, preamble.

One can only try. Read more »

The mysterious uterus

The uterus is a key player in all aspects of mammalian reproduction, from ovulation to birth. None of us would be here without it and half the population have one, so why are the mechanisms behind some of its main functions still shroudedin mystery? Read more »

Exploring Scientific Peer Review

Creating new knowledge is the aim of research, and communicating this knowledge is done through scientific publishing. Top-tier scientific journals such as Nature, Cell or Science are the mediators of the experimental results and follow an editorial process where peer review is a key step to qualify a paper for publication. Peer review is the system whereby experts (peers) in a field of research analyse and criticise scientific results prior to publication. The scientists that scrutinise the papers are called reviewers or referees and usually do this work out of goodwill, without any reward. Peer review is meant to be a quality control benefiting the research community, which validates the discoveries. Nowadays, it seems to have taken another turn, making it a quite an unpleasant experience for many researchers. Read more »

The Solar Power of Chemistry!

“Chemistry? Scary!” or “That’s difficult, I never understood it at school.” These are typical responses from people who ask what I do. It makes me sad that others struggled with the subject. Perhaps I was lucky to have a great teacher, because from the age of fifteen I was hooked. Chemistry was for me. Thirteen years later I’ve completed a Masters degree, a PhD in chemistry and now work as a post-doctorate on solar energy in Edinburgh University’s School of Chemistry.

Chemistry became fascinating to me when I discovered that it explains everything that happens around us. I am one of those people who hates watching magicians do their tricks and not knowing how they did it. If I do find out the secret, I’m disappointed it was so simple and sometimes feel a bit silly to have fallen for the illusion. Read more »

Vegetarianism, the New Paradigm

This age will be known as the age of challenges. Mankind will face the consequences of climate change and population growth among other issues. To lead our growing population safely into the next century, our generation will have to make changes. According to Live Earth, “Not eating meat is the single most important thing you can do to decrease your impact.” Could it be that easy? Can changing to a vegetarian life-style be enough to ensure a sustainable future for mankind?

The world population is approximately 6.7 billion, 1 billion of which don’t have enough food. Worldwide, 15 million square kilometres are filled with crops, 40% of which is fed to livestock. A field of crops can feed five times more people than a field of cows: for every kilogram of beef, 5 kilograms of grain is used. It sounds like something too good to be true: feed the people crops not livestock and nobody would suffer from malnutrition. Is it really that straightforward? Read more »

Dippy Eggs and soldiers

In the past decade, cooking has been hailed as an art form, with a focus on taste and presentation. However, to produce palatable food there is arguably a scientific aspect to cooking as well. Is a kitchen not just a lab where, instead of clinical white coats, the scientists wear aprons? And do recipes not draw many parallels to protocols? This got me thinking, as a biochemist, about the science involved in turning popular ingredients, flour, yeast and eggs, into the ultimate breakfast treat: dippy eggs and soldiers.

For the soldiers

Flour is the key component in bread; its composition is dependent on the type of grain and the milling processes. Bread is one of the world’s oldest recorded baked foods, dating back from the Stone Age. To make leaven bread, yeast must be included to make the dough rise. Without yeast, bread would resemble hard, flat little cakes. Read more »

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