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RISS 인기검색어
- 검색키워드
- 저자 : Gummadi, K. (검색결과 7 건)
- 무료
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What Is the Role of Thermodynamics on Protein Stability\ulcorner
Gummadi, Sathyanarayana N. The Korean Society for Biotechnology and Bioengine 2003 Biotechnology and Bioprocess Engineering Vol.8 No.1
The most challenging and emerging field of biotechnology is the tailoring of proteins to attain the desired characteristic properties. In order to increase the stability of proteins and to study the function of proteins, the mechanism by which proteins fold and unfold should be known. It has been debated for a long time how exactly the linear form of a protein is converted into a stable 3-dimensional structure. The literature showed that many theories support the fact that protein folding E5 a Thermodynamically controlled process. It is also possible to predict the mechanism of protein deactivation and Stability to an extent from thermodynamic studies. This article reviewed various theories that have been proposed to explain the process of protein folding after its biosynthesis in ribosomes. The theories of the determination of the thermodynamic properties and the interpretation of thermodynamic data of protein stability are 3150 discussed in this article.
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Production of Extracellular Water Insoluble ${\beta}-1,3-Glucan$ (Curdlan) from Bacillus sp. SNC07
Gummadi, Sathyanarayana N.,Kumar, Kislay The Korean Society for Biotechnology and Bioengine 2005 Biotechnology and Bioprocess Engineering Vol.10 No.6
[ ${\beta}-1,3-Glucan$ ] (curdlan) is a water-insoluble polysaccharide composed exclusively of ${\beta}-1,3\;linked$ glucose residues. Extracellular curdlan was mostly synthesized by Agrobacterium species and Alcaligenes faecalis under nitrogen-limiting conditions. In this study, we screened the microorganisms capable of producing extracellular curdlan from soil samples. For the first time, we reported Gram-positive bacterium Bacillus sp. SNC 107 capable of producing extracellular curdlan in appreciable amounts. The effect of different carbon sources on curdlan production was studied and found that the yield of curdlan was more when glucose was used as carbon source. It was also found that maximum production was achieved when the initial concentration of ammonium and phosphate in the medium was 0.5 and 1.9 g/L respectively. In this study the curdlan production was increased from 3 to 7g/L in shake flask cultures.
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What Is the Role of Thermodynamics on Protein Stability?
Sathyanarayana N. Gummadi 한국생물공학회 2003 Biotechnology and Bioprocess Engineering Vol.8 No.1
The most challenging and emerging field of biotechnology is the tailoring of proteins to attain the desired characteristic properties. In order to increase the stability of proteins and to study the function of proteins, the mechanism by which proteins fold and unfold should be known. It has been debated for a long time how exactly the linear form of a protein is converted into a stable 3-dimensional structure. The literature showed that many theories support the fact that protein folding is a thermodynamically controlled process. It is also possible to predict the mechanism of protein deactivation and stability to an extent from thermodynamic studies. This article reviewed various theories that have been proposed to explain the process of protein folding after its biosynthesis in ribosomes. The theories of the determination of the thermodynamic properties and the interpretation of thermodynamic data of protein stability are also discussed in this article.
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Production of Extracellular Water Insoluble β-1,3-Glucan (Curdlan) from Bacillus sp. SNC07
Sathyanarayana N. Gummadi,Kislay Kumar 한국생물공학회 2005 Biotechnology and Bioprocess Engineering Vol.10 No.6
β-1,3-Glucan (curdlan) is a water-insoluble polysaccharide composed exclusively of β-1,3 linked glucose residues. Extracellular curdlan was mostly synthesized by Agrobacterium species and Alcaligenes faecalis under nitrogen-limiting conditions. In this study, we screened the microorganisms capable of producing extracellular curdlan from soil samples. For the first time, we reported Gram-positive bacterium Bacillus sp. SNC 107 capable of producing extracellular curdlan in appreciable amounts. The effect of different carbon sources on curdlan production was studied and found that the yield of curdlan was more when glucose was used as carbon source. It was also found that maximum production was achieved when the initial concentration of ammonium and phosphate in the medium was 0.5 and 1.9 g/L respectively. In this study the curdlan production was increased from 3 to 7 g/L in shake flask cultures.
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Jisun An,Meeyoung Cha,Krishna Gummadi,Jon Crowcroft 한국산업응용수학회 2011 한국산업응용수학회 학술대회 논문집 Vol.6 No.1
We present a preliminary but groundbreaking study of the media landscape of Twitter. We use public data on whom follows who to uncover common behavior in media consumption, the relationship between various classes of media, and the diversity of media content which social links may bring. Our analysis shows that there is a non-negligible amount of indirect media exposure, either through friends who follow particular media sources, or via retweeted messages. We show that the indirect media exposure expands the political diversity of news to which users are exposed to a surprising extent, increasing the range by between 60-98%. These results are valuable because they have not been readily available to traditional media, and they can help predict how we will read news, and how publishers will interact with us in the future.
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The World of Connections and Information Flow in Twitter
Meeyoung Cha,Benevenuto, F.,Haddadi, H.,Gummadi, K. IEEE 2012 IEEE TRANSACTIONS ON SYSTEMS MAN AND CYBERNETICS P Vol.42 No.4
<P>Information propagation in online social networks like Twitter is unique in that word-of-mouth propagation and traditional media sources coexist. We collect a large amount of data from Twitter to compare the relative roles different types of users play in information flow. Using empirical data on the spread of news about major international headlines as well as minor topics, we investigate the relative roles of three types of information spreaders: 1) mass media sources like BBC; 2) grassroots, consisting of ordinary users; and 3) evangelists, consisting of opinion leaders, politicians, celebrities, and local businesses. Mass media sources play a vital role in reaching the majority of the audience in any major topics. Evangelists, however, introduce both major and minor topics to audiences who are further away from the core of the network and would otherwise be unreachable. Grassroots users are relatively passive in helping spread the news, although they account for the 98% of the network. Our results bring insights into what contributes to rapid information propagation at different levels of topic popularity, which we believe are useful to the designers of social search and recommendation engines.</P>
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