Reading journal articles for my classes, I was fascinated by the challenges and problem-solving process of research in general. Since Cooper Union has limited resources for research as a small engineering college, I was delighted to learn of this opportunity. With such passion in research, I was able to have an independent study course in school with one of the biological engineering professors and researched the DNA synthesis process. As a member of an International Genetically Engineered Machine (iGEM) Competition team, I researched ways to improve de novo DNA synthesis system. Using an enzyme called terminal deoxynucleotidyl transferase (TdT), we were able to synthesize a DNA strand without using harmful chemical reagents and template strands.
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Looking at the compounds that are closely related to our daily lives, such as food and drinks, I encountered Makgeolli, a traditional Korean rice wine made with nuruk, a saccharified rice starch, and yeast as a fermenting agent, and was interested in it as it had both nutritional and cultural values. Compared to other types of wine from European countries, only few researchers have been looking for the ways to extract the compounds and to utilize them. Although there is not enough research done about Korean Rice Wine (Makgeolli), its potential as a beneficial product is high enough with rich protein and fermented components, especially since researchers are discovering various anticancer agents from nature produce or common food sources. Thanks to my current advisor, professor Savizky, I was able to develop such idea into a project. Among various anticancer agents, the research primarily aims to utilize farnesol, a 15-carbon organic compound that is known to have chemopreventive and anticancer effects. The goal of the research was to optimize the farnesol extraction process specifically in Makgeolli before looking at different compounds that would impact the
Looking at the compounds that are closely related to our daily lives, such as food and drinks, I encountered Makgeolli, a traditional Korean rice wine made with nuruk, a saccharified rice starch, and yeast as a fermenting agent, and was interested in it as it had both nutritional and cultural values. Compared to other types of wine from European countries, only few researchers have been looking for the ways to extract the compounds and to utilize them. Although there is not enough research done about Korean Rice Wine (Makgeolli), its potential as a beneficial product is high enough with rich protein and fermented components, especially since researchers are discovering various anticancer agents from nature produce or common food sources. Thanks to my current advisor, professor Savizky, I was able to develop such idea into a project. Among various anticancer agents, the research primarily aims to utilize farnesol, a 15-carbon organic compound that is known to have chemopreventive and anticancer effects. The goal of the research was to optimize the farnesol extraction process specifically in Makgeolli before looking at different compounds that would impact the