Thomas Burr Osborne (chemist)

Chemist Thomas Burr Osborne

Thomas Burr Osborne (August 5, 1859 – January 29, 1929) was an American biochemist known for his pioneering work in the field of protein chemistry. He made significant contributions to the understanding of plant proteins and their nutritional value.

Early Life and Education

Thomas Burr Osborne was born in New Haven, Connecticut. He was the son of David Munson Osborne, a prominent industrialist, and Eliza W. Osborne. Osborne attended Yale University, where he earned his B.A. in 1881 and his Ph.D. in 1885.

Career

Osborne began his career at the Connecticut Agricultural Experiment Station in New Haven, where he worked for most of his professional life. His research focused on the chemistry of plant proteins, particularly those found in cereals and legumes. Osborne's work was instrumental in identifying and classifying various types of plant proteins, such as gliadin and glutenin in wheat.

Contributions to Protein Chemistry

Osborne's most notable contributions were in the area of protein chemistry. He developed methods for isolating and characterizing proteins from plants, which laid the groundwork for modern protein science. His research demonstrated the importance of proteins in human nutrition and helped to establish the field of nutritional science.

Collaborations and Legacy

Osborne collaborated with several prominent scientists of his time, including Lafayette Mendel, with whom he conducted extensive research on the nutritional value of proteins. Their work led to the discovery of essential amino acids and the development of the concept of protein quality.

Osborne's contributions to science were recognized by numerous awards and honors, including his election to the National Academy of Sciences in 1917. He also served as president of the American Society of Biological Chemists.

Personal Life

Osborne married Helen Annette Sperry in 1886, and they had three children. He passed away on January 29, 1929, in New Haven, Connecticut.

See Also

• Protein
• Amino acid
• Nutritional science
• Connecticut Agricultural Experiment Station
• Lafayette Mendel