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The Center: OSU-CHS News

tuesday, november 22, 2016

Miller receives OCAST grant for colitis research


Kenneth Miller, Ph.D., OSU-CHS professor and chair of Anatomy and Cell Biology, was awarded a three-year $135,000 grant from the Oklahoma Center for Advancement of Science and Technology to study the possible causes of colitis.

His research will examine the effects of glutamate on inflammation in the colon and how nerve cells are changed as a result. Glutamate is the major excitatory neurotransmitter in the nervous system but the production and degradation of glutamate in the peripheral nervous system is poorly understood.

Miller said the study could be important for the development of novel therapies for patients with colitis pain by regulating glutamate in the colon. His previous research suggests that peripheral inhibition of glutaminase provides long-lasting pain relief in animals with chronic inflammation.

Angel Tree to brighten holidays for Eugene Field Elementary students

The Angel Trees sparkle in Founders Hall.
The Angel Trees sparkle in Founders Hall.

Help make area children happy during the holidays by donating gifts for students at Eugene Field Elementary, OSU-CHS’ Partner in Education school.

To participate, select a card from the Angel Tree located in Founders Hall and print your name on the sign-up sheet. Each angel should receive a toy, a book and an item of clothing. Gifts should remain within a $40 limit for each child.

Place the unwrapped items in a gift bag with the student’s card attached and drop them off in the sleigh in Founders Hall by Dec. 12.

Eugene Field class parties will be on Dece. 21st from 2-2:20 p.m.. If interested in attending, please email Bria Taylor. For more information, contact Outreach and Special Events.

Tips for conserving energy at OSU-CHS during Thanksgiving break

Take some simple steps to help OSU-CHS save energy costs before leaving for the Thanksgiving holiday. Tips for conserving energy include:

  • Turn off or unplug electronic equipment such as computers, monitors, speakers and printers.
  • Unplug fans, chargers, radios and appliances such as coffeemakers.
  • Close blinds and tilt the slats upward to reduce heat loss.
  • Turn off all lights when you leave.

Since OSU in Tulsa implemented the energy conservation program in 2007, OSU-CHS has produced nearly $1.8 million in savings. To learn more about campus conservation efforts, visit the energy conservation website.

Safety tips for using Thanksgiving dinner leftovers

Most Americans look forward to the tradition of eating Thanksgiving leftovers. But nobody wants their holiday ruined because of food poisoning. The OSU Robert M. Kerr Food and Agricultural Products Center (FAPC) has advice for avoiding foodborne illness.

Among the tips are:

  • Remove all turkey meat from the carcass within two hours of removing it from the oven.
  • Store the leftovers in the refrigerator within two hours from when cooking has completed.
  • Divide leftovers into small portions and store in several shallow containers.
  • Eat the leftovers within three to four days.
  • If large amounts of food are left, consider freezing them for later use. Do not wait until the leftovers have been in the refrigerator for several days to freeze. Frozen leftovers should be eaten within six months.
  • Reheat leftovers to 165 degrees Fahrenheit throughout or until steaming hot. Soups, sauces and gravy should be brought to a rolling boil for at least one minute.
  • Never taste leftover food that looks or smells strange. So when in doubt, throw it out.

For additional Thanksgiving food safety information, visit the FAPC website.