URI Today
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URI researchers ask, ‘Is your health at steak?’
Nothing goes better with your Fourth of July fireworks than a backyard barbecue. But if you’re not careful, your grilled meats could be a health hazard.
According to two URI scientists, the charring on your steaks and burgers are heterocyclic amines or, if you've really charred it beyond recognition, a polycyclic aromatic hydrocarbon. And they are nearly as bad as eating soot from your fireplace.
"If you analyze what's in the char, you'll find all these compounds that are not found in normal meat and chicken, created by the heating. And they are known mutagens," says Bongsup Cho, a URI professor of pharmacy whose research examines the DNA damage caused by consuming organic carcinogens...
Today's Top Stories
[Aquaculture] 
Researchers receive award for patented method of vaccinating fish: Professor Marta Gomez-Chiarri and fellow URI Professor David Nelson have developed a simple and inexpensive vaccine delivery system that involves the immersion of the fish in a vaccine bath.
[Alton Jones] 
On its 50th anniversary, Alton Jones director proud to have ‘reinvented’ campus: Thomas Mitchell has been the man in charge of the University of Rhode Island’s W. Alton Jones Campus for nearly 25 years, and as it celebrates its 50th anniversary this year.
[GSO] 
GSO exhibits at America’s Cup races open eyes to oceanography link to sailing: Tens of thousands of visitors to the America’s Cup World Series races at Fort Adams in Newport this week have been enthralled by the Graduate School of Oceanography’s exhibits about oceanography and its link to sailing.
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