Daniel Tkacik Senior Staffwriter

Class of 2013

Articles

  • Ridge addresses the debate on gas drilling

    Numerous sources have cited Western Pennsylvania as the “Saudi Arabia of natural gas.” The Marcellus Shale holds the responsibility for this nickname, containing about 10,000 square kilometers of mostly untapped natural gas reserves.

    News | February 7, 2011
  • Top researchers convene to discuss inner workings of the human brain

    The brain has been one big question mark throughout human history. Thousands of years have been spent studying the brain — how it grows, how it changes throughout one’s life, how it regulates one’s every action. Today, with such advanced forms of technology as magnetic resonance imaging (MRI) and positron emission tomography (PET), we are still trying to answer some of the most basic and important...

    SciTech | January 31, 2011
  • Tool developed to help with information overload

    The U.S. mortgage crisis, the O.J. Simpson trial, the Florida recount of the 2000 presidential election, and the Monica Lewinsky controversy; these stories were big issues during their time, resulting in hundreds — sometimes thousands — of news articles being written about them. In this age of the Internet, with so many options for news sources and types of media, this so-called “information overl...

    SciTech | January 24, 2011
  • Study evaluates the impacts of different hybrid-electric vehicles

    With the introduction of vehicles such as the Chevrolet Volt, Nissan Leaf, and Toyota Prius, you now have a handful of choices of hybrid-electric vehicles. If the motivation for these vehicles is reducing our dependence on oil, how do they compare to one another? What about reducing greenhouse gas emissions? And on top of all of this, are the costs worth the benefits? Given the potentially harmful...

    SciTech | January 17, 2011
  • Students can learn chemistry through cooking tasty food

    Cooking is usually portrayed as an elaborate art. A measure of craft, a spoonful of inspiration, and a dash of creativity are combined in the creation of some of the finest pieces of culinary art. But in addition to the artistry, there is a lot of science behind the dishes — molecules interacting with other molecules, creating the combinations of taste and texture that hungry consumers appreciate ...

    SciTech | November 22, 2010

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