12 Apr 2019
Seconds after adding the reductant, the once yellow solution turns to a murky brown. This color change signifies that there is a reaction occurring between the chemicals. “The change in color is a...
Type: Photo
12 Apr 2019
Pictured is the solution with the starting material Sebastien Lapointe did his reaction on. This is before adding the reductant to the reaction. “To check how our stabilizing system performs, we...
Type: Photo
12 Apr 2019
The two powders on the left are the starting Nickel (II) molecules, while the two on the right are the final Nickel(I) products after the experiment. The difference in color for the starting Nickel (...
Type: Photo
12 Apr 2019
PhD student Sébastien Lapointe in the Coordination Chemistry and Catalysis Unit prepares his experiment. The experiments are done in the glovebox, in order...
Type: Photo
12 Apr 2019
OIST Scientists have uncovered some surprising history hidden in the genes of two species of jellyfish.  
Type: Video
8 Apr 2019
The OIST Marine Genomics Unit is now sequencing the genome of a local Okinawan box jellyfish to compare to the giant box jellyfish pictured here. Comparing the two should shed light on how box...
Type: Photo
1 Apr 2019
On March 28, 2019 the Human Frontier Science Program (HFSP) announced that a team led by Prof. Jeff Wickens, head of the Neurobiology Research Unit at Okinawa...
Type: News Article
28 Mar 2019
If you’ve ever dined on the tropical island of Okinawa, Japan, your plate may have been graced by a remarkable pile of seaweed, each strand adorned with tiny green bubbles. Known as umi-budo or sea...
Type: Press release
28 Mar 2019
The Marine Genomics Unit investigated how the unicellular organism umi-budo, or “sea grapes,” is capable of growing into such a complex shape.  
Type: Photo
28 Mar 2019
(Left to right) Prof. Noriyuki Satoh, Kanako Hisata, Dr. Asuka Arimoto, Nana Arakaki, and Koki Nishitsuji decoded the genome of the popular Okinawan seaweed umi-budo, known in English as “sea grapes...
Type: Photo
28 Mar 2019
The Marine Genomics Unit sequenced the genome of umi-budo plants supplied by the Onna Village Fishery Cooperative. The data should help farmers better understand why some plants grow well (left) and...
Type: Photo
28 Mar 2019
Umi-budo don is a traditional Okinawan dish prepared with the umi-budo seaweed. The seaweed is served over rice with sea urchin, salmon roe and sanbaisu sauce, made from equal parts soy sauce,...
Type: Photo
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