Kalyan Annamalai | Metabolism | Best Researcher Award

Prof. Kalyan Annamalai | Metabolism | Best Researcher Award

Texas A&M University, Mech Engg.,, College Station, United States

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Academic and Professional Background

Prof. Kalyan Annamalai, Professor Emeritus at Texas A&M University, received his Ph.D. from Georgia Tech, later conducting research at Brown University before joining Texas A&M in 1981. In 2005, he was competitively appointed as the Paul Pepper Professor. During his Fall 2013 sabbatical, he served as a Visiting Scholar at MIT’s Energy Laboratory. He is the author of two influential books—“Advanced Thermodynamics” and “Combustion Science and Engineering”—along with over 116 scholarly articles and 158 peer-reviewed conference publications. His interdisciplinary research spans from the respiratory quotient (RQ) and global CO₂ budget to second-law-based lifespan predictions and the application of group combustion principles to organ metabolism.

Research and Innovations

Prof. Annamalai’s research has advanced energy conversion through oxygen-deficient (OD) combustion, including group combustion modeling for both fossil fuels and biological systems. He holds a U.S. patent for NOx reduction using animal waste, achieving up to 90% reduction. He extended the Respiratory Quotient (RQ) concept, commonly used in biology (RQ ≈ 0.8 for humans), to evaluate fossil fuel emissions in tons of CO₂ per GJ. From Keeling’s atmospheric CO₂/O₂ data, he derived the Global RQ (≈ 0.47), providing a thermodynamic basis for the Earth’s carbon cycle and offering explanations for its climate response and axial tilt due to fossil fuel mining. His innovative application of the Second Law of Thermodynamics enabled entropy-based lifespan predictions. By linking OD combustion models to organ-level cell clouds, he addressed two fundamental biological puzzles: how organs scale metabolic rates across body sizes and why energy release per kg of organ mass declines with size. Medical practitioners can now use a defined “G_OD” number from his study “Secrets of Kleiber’s Law” to quantify organ oxygen deficiency.

Interdisciplinary Contributions

Driven by scientific curiosity, especially after retirement, Prof. Annamalai ventured into cross-disciplinary frontiers. Despite limited support due to political and institutional hurdles, he bridged engineering thermodynamics with biological metabolism. He discovered similarities between Specific Energy Release Rates (SERR) of fossil fuels and Specific Organ Metabolic Rates (SOMR). His work showed how oxygen-deficient combustion engineering principles could explain biological scaling laws, including the Kleiber’s law puzzle of whole-body metabolic rate adjustments across species. Remarkably, using just data from a 2 g shrew and a 390 g rat, his model predicted SOMR for 116 species, validating Lindstedt and Schaeffer’s hypothesis: that a blue whale and a tiny shrew operate on fundamentally similar biochemical processes.

Research Areas

His key research domains include: energy conversion from coal, animal waste, mesquite, and renewables; NOx reduction technologies using biomass reburning; and interdisciplinary approaches that apply the Second Law to lifespan prediction, as well as the oxygen-deficient combustion model to biological systems.

Professional Memberships

Prof. Annamalai is an active member of the American Society of Mechanical Engineers (ASME) and the Combustion Institute, Pittsburgh, reflecting his longstanding contributions to both engineering and combustion science.

Notable Publications


Secrets of Kleiber’s and Maximum Metabolic Rate Allometries Revealed with a Link to Oxygen-Deficient Combustion Engineering

Author: Kalyan Annamalai

Journal: Oxygen

Year: 2025


Secrets of Kleiber’s and Maximum Metabolic Rate Allometries Revealed with a Link to Oxygen-Deficient Combustion Engineering

Author: Kalyan Annamalai

Journal: Preprints

Year: 2025


Breathing Planet Earth: Analysis of Keeling’s Data on CO2 and O2 with Respiratory Quotient (RQ), Part II: Energy-Based Global RQ and CO2 Budget

Author: Kalyan Annamalai

Journal: Energies

Year: 2024


Breathing Planet Earth: Analysis of Keeling’s Data on CO2 and O2 with Respiratory Quotient (RQ), Part I: Global Respiratory Quotient (RQGlob) of Earth

Author: Kalyan Annamalai

Journal: Energies

Year: 2024


Reburning of Animal Waste Based Biomass with Coal for NOx Reduction, Part I: Feedlot Biomass (FB) and Coal:FB Blends

Authors: Hyukjin Oh, Kalyan Annamalai, Paul G. Goughner, Ben Thien, John M. Sweeten

Journal: Energies

Year: 2021


Oxygen Deficient (OD) Combustion and Metabolism: Allometric Laws of Organs and Kleiber’s Law from OD Metabolism?

Author: Kalyan Annamalai

Journal: Systems

Year: 2021

Dr. Lizeng Cheng, Metabolomics, Best Researcher Award

Dr. Lizeng Cheng, Metabolomics, Best Researcher Award

Doctorate at Shanghai Jiao Tong University, China

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🎓 Educational Background

Dr. Lizeng Cheng earned his Doctor’s degree in Food Science and Engineering from Shanghai Jiao Tong University (2017.9 – 2021.9). His doctoral research focused on cutting-edge techniques in food chemistry and nutrition, equipping him with extensive knowledge in food processing and health-related sciences.

🏢 Professional Experience

Dr. Cheng is currently an Assistant Researcher at Shanghai Jiao Tong University and serves as the Executive Expert at Jinshan Professor Workstation. His expertise has also earned him the role of Youth Editor for iMeta, a prominent scientific journal with an Impact Factor of 23.7. His work primarily revolves around tea processing quality chemistry and nutrition health, where he investigates the health benefits and chemical processes of tea production.

💼 Research and Funding Projects

Dr. Cheng has successfully presided over several major research projects, solidifying his reputation as a leading researcher in food science:

  • National Natural Science Foundation Project (No.32302109, 2024-2026): Focused on innovations in food science and its applications.
  • National Key Research and Development Plan Project (No.2022YFD2101103, 2022-2026): A significant national initiative advancing food technology and processing.
  • Start-up Plan for New Young Teachers Project (No.22X010503465, 2022-2025): Aimed at fostering young academic talent, this project showcases Dr. Cheng’s innovative approaches in his field.

🏆 Honors and Awards

Dr. Cheng has been honored with multiple prestigious awards, recognizing his leadership and contributions to food science:

  • Shanghai Jiao Tong University President’s Award, 2023: A recognition of Dr. Cheng’s exceptional academic and research achievements.
  • First Prize of China Light Industry Federation Science and Technology Progress Award, 2021: Awarded for his pioneering work in light industry and food technology.
  • First Prize of Shanghai Science and Technology Award, 2020: Recognizing his breakthroughs in scientific research within the field of food engineering.

Publications Top Noted📚

Co-occurrence network and functional profiling of the bacterial community in the industrial pile fermentation of Qingzhuan tea: Understanding core functional bacteria

Authors: Cheng, L., Peng, L., Li, X., Wei, Y., Wei, X.

Journal: Food Chemistry

Year: 2024

Exploring core functional fungi driving the metabolic conversion in the industrial pile fermentation of Qingzhuan tea

Authors: Cheng, L., Yang, Q., Peng, L., Zhu, Y., Wei, X.

Journal: Food Research International

Year: 2024

Preparation, Characterization, and Antioxidant Properties of Selenium-Enriched Tea Peptides

Authors: Wei, K., Wei, Y., Zhou, P., Wang, Y., Wei, X.

Journal: Foods

Year: 2023

State-of-the-art review of theabrownins: from preparation, structural characterization to health-promoting benefits

Authors: Cheng, L., Wei, Y., Peng, L., Liu, Z., Wei, X.

Journal: Critical Reviews in Food Science and Nutrition

Year: 2023

Gut Microbiota Differentially Mediated by Qingmao Tea and Qingzhuan Tea Alleviated High-Fat-Induced Obesity and Associated Metabolic Disorders: The Impact of Microbial Fermentation

Authors: Cheng, L., Wei, Y., Xu, L., Wang, Y., Wei, X.

Journal: Foods

Year: 2022