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...conducted along with biologists Albert Claude and Christian de Duve, used electron microscopy to identify the functions of mitochondria (the powerhouse of a cell) and ribosomes (proteinmakers), as well as other cell components. Having emigrated from Romania in 1946, Palade became chairman of the cell-biology department at Yale in 1973 and then the founding dean of scientific affairs at the University of California at San Diego...

Author: /time Magazine | Title: Milestones | 10/16/2008 | See Source »

...find the keys to presidential temperament, our assistant managing editor Michael Duffy, along with Lisa Todorovich from the Miller Center of Public Affairs at the University of Virginia, organized a roundtable of presidential historians: Richard Norton Smith, who has run five presidential libraries, Beverly Gage of Yale, and David Coleman and Russell Riley of the Miller Center. Excerpts from their conversation follow Nancy Gibbs' wise and penetrating cover story. You can listen to the whole thing on TIME.com...

Author: /time Magazine | Title: Taking the Temperature | 10/16/2008 | See Source »

TIME recently gathered four presidential historians--George Mason University's Richard Norton Smith, Yale University's Beverly Gage, and Russell Riley and David Coleman of the Miller Center of Public Affairs at the University of Virginia--to discuss presidential temperament: what it is, who had it and how much it matters in the White House. An excerpt of their conversation...

Author: /time Magazine | Title: What Kind of Temperament Is Best? | 10/16/2008 | See Source »

...often refrain from eating rich and fatty foods because they dislike the sensation that slick, creamy foods leave in the mouth. They find the bubbles in carbonated drinks especially irritating. The term “supertaster” was coined in the early 1990s by Dr. Linda Bartoshuk, a Yale University professor who specializes in genetic variation in taste perception. The supertasters, she believed, had an anatomical and biological basis for their elevated taste response. Scientists have long known that different areas on the tongue map to different taste sensations. Bitter, sweet, salty, sour, and savory (umami) all have their...

Author: By Rebecca A. Cooper, CONTRIBUTING WRITER | Title: A Matter of Taste: The Super Palate Curse | 10/16/2008 | See Source »

...YALE (3-1, 1-1 Ivy) AT FORDHAM...

Author: By Loren Amor, CRIMSON STAFF WRITER | Title: AROUND THE IVIES: Harvard Looks to Stay on Track | 10/16/2008 | See Source »

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