Mathematics

Faculty mentorship, research and fellowships help prepare Allegheny senior for the next chapter

With not one but TWO senior comps to finish (one in physics and one in math) before becoming an official member of the Bicentennial graduating class, one would think Erin Brown had enough on her mind at the end of the semester.

But in March, Brown, a physics and mathematics double major with an English minor, also learned that she had received two prestigious honors.

The National Science Foundation awarded Brown an honorable mention in the prestigious Graduate Research Fellowship Program, which provides fellowships to individuals selected early in their graduate careers based on their demonstrated potential for significant achievements in science and engineering.

Shortly after receiving that news, she learned that she had received the 2015-16 Enhancing Diversity in Graduate Education–in science, technology, engineering and mathematics (EDGE-STEM) Doctoral Fellowship at Stanford University. She was nominated for this award by the Stanford School of Engineering based on her record of extraordinary academic accomplishment and her potential to contribute to the diversity of her program and academic field. This fellowship will provide Brown with a stipend and research and travel funds.

But these are not the first honors for Brown. In 2014, she received a Goldwater Scholarship, which is awarded to only 300 students annually, from an applicant pool of 1,200 to 1,500. The prior year, she received a Goldwater Scholarship honorable mention.

Brown, from Gainesville, Ga., has been accepted to Stanford’s Ph.D. program in Computational and Mathematical Engineering and will attend in the fall. We recently spoke to her about these honors and how Allegheny helped to shape her future:

How does it feel to receive these prestigious recognitions?
It is a great honor. Allegheny allowed me to become involved in research during my freshman year, which I believe helped me get all the opportunities I’ve had. I’ve also benefited from active mentorship in the physics and math departments. I feel like Allegheny has put me on an equal footing with larger schools and has prepared me well for my next chapter.

How did Allegheny help to prepare you to apply for these recognitions?
One thing I’ve benefited from at Allegheny is the ability to become involved in research early on. I started research during my freshman year with Assistant Professor Adelé Poynor in the physics department. I think that helped me get all these other opportunities I’ve had.

Also, I think that my English minor has helped me. A lot of academia and research is grant writing, publishing papers, etc. Plus I just love literature and the English department.

What kind of research have you done?
I had the opportunity to work on research projects with professors in the Allegheny physics department and at the Salk Institute for Biological Studies in La Jolla, Calif., through the Howard Hughes Medical Institute Exceptional Research Opportunities Program. I started off studying the interaction between water and hydrophobic surfaces with Dr. Poynor. I’ve also worked with Professor Shafiqur Rahman on studying magnetic materials.

In addition, I have studied “Mathematical Sciences – Computational and Data-enabled Science,” meaning I have used math and theory to develop new computational techniques, particularly for understanding the brain. I really love this line of work. I initially wanted to do very pure theoretical physics, but my interest has morphed. I’m now really interested in complex systems and the brain, particularly.

How challenging was it to be a double major in math and physics?
I think any double major here is ambitious, but math and physics go together really well. It’s been a great combination for me. I’ve had such a positive experience with the physics and math departments. There’s some really impressive work going on there.

How do you balance it all?
It’s important that everything I’m doing is stuff I love to do. I’m really cut out for academia. I love learning. I love research.

What other organizations were you involved in at Allegheny?
I served as president of the Allegheny Society of Physics Students. Last semester, I worked on instituting events to incorporate students in the major early on. For me, being involved in research at an early stage was so formative. I’d really like everyone to have that opportunity. We set up a series of lunchtime presentations where students who have done research came and presented. We tried to bring in people from physics, math and other departments. I think that early involvement in research is key to assimilation.

Why is it important for women to become involved in the sciences?
Throughout history, women have had a huge influence on the development of math, computer science – all the sciences, really. I think any kind of unequal representation is unnatural.

What is your goal after Stanford?
I want to stay in academia. I’d really like to be a professor. I’ve had some amazing influences and faculty mentorship while I’ve been at Allegheny. I’d like to carry that on.

Source: Academics, Publications & Research

By Heather Grubbs and Nahla Bendefaa ’16

Everyone loves a home-cooked meal.

But when you’re away at college, enjoying grandma’s homemade lasagna is often a sacrifice one must make.

Or is it?

One student-organized group is aiming to change that. The Food Co-op began two years ago as part of Class of 2014 graduate Taylor Hinton’s senior comp titled “Activism through Food: Creating a Housing and Dining Cooperative at Allegheny College.” Hinton says she initially intended for the co-op to “address inequalities in access to cooking spaces, account for a range of dietary needs and food cultures, share cooking knowledge, and provide students with local, cheap, home-cooked food.”

Hinton’s comp then expanded upon her vision by seeking to:
• Create a sustainable organizing structure for the dining cooperative.
• Expand the population that the group was serving as a cooperative.
• Acquire a house that would both support the dining cooperative and provide a second space in which students can live and cook together.

Current students Cara Brosius ’16, Stephanie Latour ’16, and Hawk Weisman ’16, who live in what is now known as the Co-op House on North Main Street, are carrying on Hinton’s vision by hosting Friday night homemade dinners on campus. The dinners seek to accomplish Hinton’s goals, as well as allow students to share family recipes and cultures and enjoy each other’s company.

“Whether you want to share an ethnic meal or your family’s apple pie, this is a welcome space to do that,” says Weisman, who is double-majoring in computer science and environmental studies. “Cooking and eating meals together was something I always did with my family, so this is a way to continue that.”

According to Weisman and Brosius, students sign up to participate in each week’s dinner. Two students are then assigned to the “head chef” role – meaning they are responsible for planning the meal – and two other students are assigned as sous chefs to assist with preparation.

For those students who prefer to stay out of the kitchen, they still can participate by serving as grocery shoppers, by volunteering to clean up, or by simply enjoying the food.

“Everyone here is very friendly, and there is definitely a sense of community since everyone helps out either cooking or cleaning,” says Catherine Schnur ’17. “Also, the food is always delicious!”

“Co-op is a great way to meet people you wouldn’t normally meet. It’s also a very welcoming environment,” adds Kara Van Balen ’17. “My first time here I felt like everyone was immediately my friend.”

The dinners are prepared and consumed in Carr Hall, with about 20 to 30 students attending. The group asks for a suggested donation of $2 to $3 to help cover shopping costs, or students can pay $20 up front for the entire semester.

“We represent a wide variety of majors and backgrounds on campus, which leads to a diverse menu,” Weisman says.

“We’ve had everything from lasagna to soup to Mexican food, and we really try to purchase fresh ingredients when possible, especially from the on-campus garden, the Carrden,” adds Brosius, an economics major and astronomy and mathematics minor. “We’ve also had other groups on campus like Edible Allegheny and the Green Living House volunteer to cook during certain weeks. We’d like to expand this concept by having other groups on campus participate, too.”

Just like Hinton’s original vision, the group stresses that its “come one, come all” approach applies to those with dietary restrictions, as well.

“We have a number of students who are vegetarians or vegans or those who eat gluten-free or have allergies, so we always make sure there are a lot of options,” Brosius says. “Personally, I like co-op because I have problems digesting certain foods, so I like knowing how each meal is prepared. Knowing that it’s homemade is comforting to me. Co-op is kind of like our home away from home.”

Source: Academics, Publications & Research

By Heather Grubbs and Nahla Bendefaa ’16

Everyone loves a home-cooked meal.

But when you’re away at college, enjoying grandma’s homemade lasagna is often a sacrifice one must make.

Or is it?

One student-organized group is aiming to change that. The Food Co-op began two years ago as part of Class of 2014 graduate Taylor Hinton’s senior comp titled “Activism through Food: Creating a Housing and Dining Cooperative at Allegheny College.” Hinton says she initially intended for the co-op to “address inequalities in access to cooking spaces, account for a range of dietary needs and food cultures, share cooking knowledge, and provide students with local, cheap, home-cooked food.”

Hinton’s comp then expanded upon her vision by seeking to:
• Create a sustainable organizing structure for the dining cooperative.
• Expand the population that the group was serving as a cooperative.
• Acquire a house that would both support the dining cooperative and provide a second space in which students can live and cook together.

Current students Cara Brosius ’16, Stephanie Latour ’16, and Hawk Weisman ’16, who live in what is now known as the Co-op House on North Main Street, are carrying on Hinton’s vision by hosting Friday night homemade dinners on campus. The dinners seek to accomplish Hinton’s goals, as well as allow students to share family recipes and cultures and enjoy each other’s company.

“Whether you want to share an ethnic meal or your family’s apple pie, this is a welcome space to do that,” says Weisman, who is double-majoring in computer science and environmental studies. “Cooking and eating meals together was something I always did with my family, so this is a way to continue that.”

According to Weisman and Brosius, students sign up to participate in each week’s dinner. Two students are then assigned to the “head chef” role – meaning they are responsible for planning the meal – and two other students are assigned as sous chefs to assist with preparation.

For those students who prefer to stay out of the kitchen, they still can participate by serving as grocery shoppers, by volunteering to clean up, or by simply enjoying the food.

“Everyone here is very friendly, and there is definitely a sense of community since everyone helps out either cooking or cleaning,” says Catherine Schnur ’17. “Also, the food is always delicious!”

“Co-op is a great way to meet people you wouldn’t normally meet. It’s also a very welcoming environment,” adds Kara Van Balen ’17. “My first time here I felt like everyone was immediately my friend.”

The dinners are prepared and consumed in Carr Hall, with about 20 to 30 students attending. The group asks for a suggested donation of $2 to $3 to help cover shopping costs, or students can pay $20 up front for the entire semester.

“We represent a wide variety of majors and backgrounds on campus, which leads to a diverse menu,” Weisman says.

“We’ve had everything from lasagna to soup to Mexican food, and we really try to purchase fresh ingredients when possible, especially from the on-campus garden, the Carrden,” adds Brosius, an economics major and astronomy and mathematics minor. “We’ve also had other groups on campus like Edible Allegheny and the Green Living House volunteer to cook during certain weeks. We’d like to expand this concept by having other groups on campus participate, too.”

Just like Hinton’s original vision, the group stresses that its “come one, come all” approach applies to those with dietary restrictions, as well.

“We have a number of students who are vegetarians or vegans or those who eat gluten-free or have allergies, so we always make sure there are a lot of options,” Brosius says. “Personally, I like co-op because I have problems digesting certain foods, so I like knowing how each meal is prepared. Knowing that it’s homemade is comforting to me. Co-op is kind of like our home away from home.”

Source: Academics, Publications & Research

Yukihide Nakada ’16 has won a spot as one of only nine students accepted into the highly competitive Math in Moscow program.

Source: Academics, Publications & Research

Yukihide Nakada ’16 and Douglas Nestor ’14 presented their research on normal weighted composition operators on the Dirichlet space at the Allegheny Mountain Section Meeting of the Mathematical Association of America in April. This work was conducted with Associate Professor of Mathematics Rachel Weir beginning in the summer of 2013.

Source: Academics, Publications & Research

Colin Soleim ’14 gave a talk on April 4 at Westminster College as part of the Allegheny Mountain Section of the Mathematical Association of America spring meeting. His talk, “Introduction to automated theorem proving using propositional logic and resolution,” was based on his senior comprehensive project, under the direction of Professor of Mathematics Tamara Lakins.

Source: Academics, Publications & Research

Colin Soleim ’14, Doug Nestor ’14, and Yukihide Nakada ’16 competed in the 74th annual William Lowell Putnam Mathematical Competition on December 7. This competition, a six-hour examination solving 12 extremely difficult mathematics problems, is administered across the country in undergraduate institutions. The team was coached during the fall semester by Assistant Professor of Mathematics Craig Dodge. The team’s hard work paid off and Allegheny College ranked 43 out of the 557 institutions that competed.

Source: Academics, Publications & Research

Erin Brown ’15 (double major in physics and mathematics) and Neal Shah ’15 (neuroscience) have been recognized by the Barry Goldwater Scholarship and Excellence in Education Program, which provides merit-based awards to college sophomores and juniors interested in a research career in the STEM fields. Erin has received a Goldwater Scholarship, and Neal is an honorable mention this year. Visiting Professor of Religious Studies and History Patrick Jackson, who also serves as the College’s nationally competitive awards advisor, worked with Erin and Neal on their Goldwater applications.

Source: Academics, Publications & Research

The article “Whitehead graphs and separability in rank two” — authored by John Conant ’12, Nivetha Ramasubramanian ’13, and former assistant professor of mathematics Matt Clay — was accepted for publication by the mathematics journal Involve in December 2012.  As described by the publisher, Involve “bridg[es] the gap between the extremes of purely undergraduate-research journals and mainstream research journals, provid[ing] a venue to mathematicians wishing to encourage the creative involvement of students.”

During summer 2011, Professor Clay and Ramasubramanian worked with the computer language C++ and a graphical user interface to incorporate well-known algorithms in a user-friendly way. Programming algorithms, such as Stalling’s algorithm, detected separability between elements of free groups.

In February 2012, Nivetha presented this research at the Regional Phi Mu Epsilon Mathematics Conference at Youngstown State University in Ohio.

Source: Academics, Publications & Research