Everything about Eduard Buchner totally explained
Eduard Buchner (
May 20 1860 –
August 13 1917) was a
German chemist and
zymologist, the winner of the 1907
Nobel Prize in Chemistry for his work on
fermentation.
He was born in
Munich, the son of a physician and Doctor Extraordinary of Forensic Medicine. In 1884, he began studies in chemistry with
Adolf von Baeyer and in botany with
Professor C. von Naegeli, at the Botanic Institute in Munich. After a period working with
Otto Fischer in
Erlangen, he was awarded a doctorate from the
University of Munich in 1888.
Buchner married Lotte Stahl in 1900.
Buchner was awarded the 1907
Nobel Prize in Chemistry for his biochemical investigations and his discovery of non-cellular fermentation.
During
World War I, Buchner served as a Major in a front-line field hospital at
Focşani,
Romania. He was wounded on August 3 1917 and died of these wounds nine days later in Munich, aged 57.
It is commonly thought that the
Büchner flask and
Büchner funnel are named for him, but they're actually named for the industrial chemist Ernst Büchner (
(External Link
)).
Cell Free Fermentation Experiment
Buchner's experiment for which he won the Nobel Prize consisted of producing a cell free extract of
yeast cells and showing that this "press juice" could ferment sugar. This dealt yet another blow to
vitalism by showing that the presence of living yeast cells wasn't needed for fermentation. The cell free extract was produced by combining dry yeast cells,
quartz and
kieselguhr and then pulverizing the yeast cells with a mortar and pestle. This mixture would then become moist as the yeast cells' contents would come out of the cells. Once this step was done, the moist mixture would be put through a press and the resulting "press juice" had
glucose,
fructose, or
maltose added and
carbon dioxide was seen to evolve, sometimes for days. Microscopic investigation revealed no living yeast cells in the extract. One interesting thing is that Buchner hypothesized that yeast cells secrete proteins into their environment in order to ferment sugars, instead of the fermentation occurring inside the yeast cells, which is the actual mechanism.
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