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Facilities & Equipment

MARIE MISKE CENTER FOR SCIENCE INQUIRY

Marie Miske Center for Science Inquiry

Clarke’s 46,000-square-foot, three-story science building opened in August of 2013. The facility provides flexible and modern spaces designed to seamlessly integrate lecture and lab areas while fostering a collaborative, hands-on learning environment. The result is access to the most up-to-date teaching practices implemented by Clarke’s top-notch faculty.

The science facility was designed with not only formal learning spaces, but also informal gathering spaces to enhance collaboration. It creates an atmosphere in which you can easily move from a casual study group in a common area to a very specific research project in an advanced lab. It is a state-of-the-art facility that offers everything you need to achieve academic success in the sciences.

CHEMISTRY INSTRUMENT LAB

This lab boasts a new FT-IR, ATR and GC-MS, and is equipped with adjustable snorkel exhausts, which allow for safely working with chemicals right from the bench top.

NMR SPECTROMETER ROOM

A nuclear magnetic resonance (NMR) spectrometer is an instrument that, in a sense, takes an MRI of a molecule. For this reason, NMR is the leading tool in the field of chemical characterization.

ANALYTICAL CHEMISTRY LAB

Analytical chemistry is the study of the separation, identification, and quantification of the chemical components of materials, and frequently employs various instruments for analysis. The Analytical Chemistry Lab is directly attached to the Instrumentation Lab for greater convenience and safety during these studies. Also, the work benches in the Analytical Chemistry Lab, as well as throughout the CSI, offer more space and unobstructed view to allow for increased collaboration and more effective teaching.

ORGANIC CHEMISTRY LAB

The new Organic Chemistry Lab has nine state-of-the-art fume hoods. The CSI also has a building-supplied vacuum line, which will make filtration, highly used in Organic Chemistry, much simpler than with water aspirators. In addition to vacuum, the CSI also has a distilled water system.

GENERAL CHEMISTRY LAB

This lab was designed into pods of benches so that students can easily move from working alone to assembling into groups, and to provide faculty with ample room to move between stations and better interact with students. To facilitate collaboration in this lab, like all labs in the CSI, there is built-in storage for student backpacks to keep them out of the way.

COMPUTATIONAL ANALYSIS CLASSROOM

This room houses 12 new computers, with widescreen monitors, and is used for analysis of experimental data and computational modeling. The room is specifically arranged to allow faculty to easily interact with and monitor students as they work at their stations. This room, as with all the labs in the CSI, have a built-in overhead projection system, AppleTV technology, and a Mobi View interactive whiteboard.

STUDENT RESEARCH LAB

Students have their own space to conduct research! And with computer chip door access, students will be able to work more independently.

HUMAN PHYSIOLOGY LAB

The Human Physiology Lab contains Biopac modules which allow students to perform recordings such as electromyograms, electrocardiograms, and electrooculograms on each other. Additionally, the space is large enough for students to perform trials while resting and during exercise when treadmills and exercise cycles are brought into the lab.

MICROSCOPY SCOPE

The CSI also houses a state-of-the-art fluorescence microscope.  This microscope is used in student laboratories and independent

Food Science Lab3

FOOD SCIENCE LABORATORY

The 2,250-square-foot Food Science Lab is the first of its kind in the tri-state area. It includes three main sections – the Food Preparation and Processing Lab; the Sensory Evaluation Lab; and the Food Analysis Lab.

The Food Preparation Lab includes freezers, ovens, fryers and stoves for the preparation of food.

The Sensory Evaluation Lab has space for five food testers who are provided the food through a panel, with no prior knowledge of what they are testing. The testers receive training on how to evaluate the food product and rate it according to a set of pre-determined characteristics.

The Food Analysis Lab allows students to evaluate food in terms of chemistry, quality control, food safety and sanitation, and composition. Texture, chemical, physical and composition tests are done here – both subjectively and objectively.

Food science is an applied science in which chemical, biological and physical principles are applied to study the nature of food and its deterioration. The studies are utilized to evaluate and improve consumer foods and associated processes. Students will study principles from a variety of academic fields including chemistry, biology, microbiology, nutrition, engineering and psychology. These principles will be applied to improve the flavor, color, texture and nutritional value, among other factors, in food.

Cadaver Lab-Gross Anatomy Lab

10-TABLE CADAVER LAB

Clarke University is one of the few liberal arts institutions of our size in the country to have a 10-table cadaver lab. This medical school quality gross anatomy lab gives Clarke students an opportunity to learn with the best resources. Having 10 cadavers in the lab increases the probability of finding the results of interesting surgical procedures and observing anomalies, which enhance learning opportunities.

What’s even more impressive is that this lab is used by undergraduate students as well as graduate students. This means you won’t just hear about the advantages of having this facility on campus, you will directly benefit from the experiences held in this remarkable lab.

Environmental Studies Green House

HIGH-TECH GREENHOUSE

You might think if you’ve seen one greenhouse you’ve seen them all. Well, guess again. Clarke’s Center for Science Inquiry includes a state-of-the-art greenhouse.

Here are some of the features:

  • Automated temperature
  • Ability to control humidity
  • Ability to shade plants against the sun on especially bright days
  • A watering mechanism that can be programmed so that four different tables are each on their own watering schedule
  • Movable table tops

“Several classes will benefit from having a state-of-the-art greenhouse, in which we can keep a variety of plants to teach biodiversity (e.g., mosses, liverworts, ferns, horsetails, conifers, and flowering plants) as well as conduct botanical research,” said Andrea Bixler, professor of Biology.

Take a look for yourself

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