Eduard Buchner
Eduard Buchner | |
---|---|
200px Eduard Buchner | |
Born | |
Died | 13 August 1917 | (aged 57)
Nationality | German |
Alma mater | University of Munich |
Known for | Fermentation |
Awards | |
Scientific career | |
Fields | Chemistry |
Institutions | University of Berlin, University of Breslau, University of Tübingen, University of Würzburg |
Doctoral advisor | Adolf von Baeyer |
Eduard Buchner (20 May 1860 – 13 August 1917) was a German chemist and Nobel laureate in Chemistry. He is best known for his work on fermentation, which earned him the Nobel Prize in Chemistry in 1907.
Early Life and Education[edit | edit source]
Eduard Buchner was born in Munich, in the Kingdom of Bavaria. He studied chemistry at the University of Munich under the guidance of Adolf von Baeyer, a prominent chemist and Nobel laureate. Buchner completed his doctoral degree in 1888.
Career[edit | edit source]
After completing his education, Buchner held various academic positions. He worked at the University of Berlin, the University of Breslau, the University of Tübingen, and the University of Würzburg. His research primarily focused on biochemistry and enzymology.
Discovery of Cell-Free Fermentation[edit | edit source]
In 1897, Buchner made a groundbreaking discovery in the field of biochemistry. He demonstrated that fermentation could occur in a cell-free extract of yeast. This was a significant departure from the prevailing belief that fermentation required living cells. Buchner's experiments showed that enzymes, which he termed "zymase," were responsible for the fermentation process. This discovery laid the foundation for the field of enzymology and significantly advanced the understanding of biochemical processes.
Nobel Prize[edit | edit source]
In recognition of his pioneering work on fermentation, Eduard Buchner was awarded the Nobel Prize in Chemistry in 1907. His research had a profound impact on the study of biochemistry and microbiology.
Death[edit | edit source]
Eduard Buchner died on 13 August 1917 in Focșani, Kingdom of Romania, from wounds sustained during World War I. He was serving as a major in the German Army at the time of his death.
Legacy[edit | edit source]
Buchner's work on cell-free fermentation remains a cornerstone in the field of biochemistry. His discovery of enzymes as catalysts in biochemical reactions has had lasting implications for medicine, pharmacology, and industrial chemistry.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
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Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.- Pages with script errors
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- 1860 births
- 1917 deaths
- German chemists
- Nobel laureates in Chemistry
- University of Munich alumni
- University of Berlin faculty
- University of Breslau faculty
- University of Tübingen faculty
- University of Würzburg faculty
- People from Munich
- German military personnel of World War I
- German Nobel laureates
- Deaths by firearm in Romania
- Fermentation
- Enzymology
Contributors: Prab R. Tumpati, MD