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21 Voelcker, John Augustus
SUBJECT AREA: Agricultural and food technology[br]b. 24 June 1854 Cirencester, Englandd. 1937 England[br]English agricultural chemist.[br]John Augustus Voelcker, as the son of Dr John Christopher Voelcker, grew up in an atmosphere of scientific agriculture and would have had contact with the leading agriculturists of the day. He was educated at University College School and then University College, London, where he obtained both a BA and a BSc Following in his father's footsteps, he studied for his PhD at Giessen University in Germany. At college he enjoyed athletics, an interest he was to pursue for the rest of his life. He decided to take up agricultural chemistry and was to succeed to all the public offices once held by his father, from whom he also took over the directorship of Woburn Farm. The experimental farm had been started in 1876 and was used to study the residual effects of chemicals in the soil. The results of these studies were used as the basis for compensation awards to tenant farmers giving up their farms. Voelcker broadened the range of studies to include trace elements in the soil, but by 1921 the Royal Agricultural Society of England had decided to give up the farm. This was a blow to Voelcker and occurred just before experiments elsewhere highlighted the importance of these elements to healthy plant growth. He continued the research at his own expense until the Rothampsted Experimental Station took over the farm in 1926. Aside from his achievements in Britain, Voelcker undertook a study tour of India in 1890, the report on which led to the appointment of an Agricultural Chemist, and the establishment of a scientific service for the Indian subcontinent.[br]Principal Honours and DistinctionsPresident, Royal Society of Public Analysts. Member of Council, Chemical Society, and Institute of Chemistry. Chairman, Farmers' Club.BibliographyMost of his publications were in the Journal of the Royal Agricultural Society of England, for which he wrote an annual report, and in another series of reports relating to Woburn Farm. The Improvements of Indian Agriculture was the result of his tour in 1890.Further ReadingJ.H.Gilbert, 1937, obituary Journal of the Royal Agricultural Society of England, pp. 464–8.Sir E.John Russell, A History of Agricultural Science in Great Britain.APBiographical history of technology > Voelcker, John Augustus
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22 margarine
A solid fat invented in 1869 by the French chemist Henri Mege- Mouries. Margarine was first invented to replace butter in cooking and baking. It was then made solely of beef fat. Margarine is now made with a variety of fats, alone or with others, along with the addition of water, whey, yellow coloring, and vitamins. Beef fat is still used today, but with a higher consciousness towards a healthier diet, it is used sparingly by many -- Margarine can pose a trans fatty acid problem within digest as well. The Color of margarine is derived mainly from Achoite Marinate -( From the Latin - Marine to submerge -- To soak food in a seasoned liquid mixture for a certain length of time. The purpose of marinating is to add flavor and/or tenderize the food. Due to the acidic ingredients in many marinades, foods should be marinated in glass, ceramic or stainless steel containers. Foods should also be covered and refrigerated while they are marinating. When fruits are soaked in this same manner, the process is called macerating. -
23 Mouriés, Hippolyte Mège
SUBJECT AREA: Agricultural and food technology[br]b. 24 October 1817 Draguignan, Franced. 1880 France[br]French inventor of margarine.[br]The son of a schoolmaster. Mouriés became a chemist's assistant in his home town at the age of 16. He then spent a period of training in Aix-enProvence, and in 1838 he moved to Paris, where he became Assistant to the Resident Pharmacist at the Hotel Dieu Hospital. He stayed there until 1846 but never sat his final exams. His main success during this period was with the drug Copahin, which was used against syphilis; he invented an oral formulation of the drug by treating it with nitric acid. In the 1840s he took out various patents relating to tanning and to sugar extraction, and in the 1850s he turned his attention to food research. He developed a health chocolate with his calcium phosphate protein, and also developed a method that made it possible to gain 14 per cent more white bread from a given quantity of wheat. He lectured on this process in Berlin and Brussels and was awarded two gold medals. After 1862 he concentrated his research on fats. His margarine process was based on the cold saponification of milk in fat emulsions and was patented in both France and Britain in 1869. These experiments were carried out at the Ferme Impériale de La Faisanderie in Vincennes, the personal property of the Emperor, and it is therefore likely that they were State-funded. He sold his knowledge to the Dutch firm Jurgens in 1871, and between 1873 and 1874 he also sold his British, American and Prussian rights. His final patent, in 1875, was for canned meat.[br]Principal Honours and DistinctionsNapoleon III awarded him the Légion d'honneur for his work on wheat and bread.Further ReadingJ.H.van Stuyvenberg (ed.), Margarine: An Economic, Social and Scientific History, 1869–1969 (provides a brief outline of the life of Mouriés in a comprehensive history of his discovery).APBiographical history of technology > Mouriés, Hippolyte Mège
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24 Lebensmittelchemiker
Lebensmittelchemiker
food analyst (chemist) -
25 Nahrungsmittelchemiker
Nahrungsmittelchemiker
food analyst (chemist) -
26 Bevan, Edward John
[br]b. 11 December 1856 Birkenhead, Englandd. 17 October 1921 London, England[br]English co-inventor of the " viscose rayon " process for making artificial silk.[br]Bevan began his working life as a chemist in a soap works at Runcorn, but later studied chemistry at Owens College, Manchester. It was there that he met and formed a friendship with C.F. Cross, with whom he started to work on cellulose. Bevan moved to a paper mill in Scotland but then went south to London, where he and Cross set up a partnership in 1885 as consulting and analytical chemists. Their work was mainly concerned with the industrial utilization of cellulose, and with the problems of the paper and jute industries. Their joint publication, A Text-book of Paper-making, which first appeared in 1888 and went into several editions, became the standard reference and textbook on the subject. The book has a long introductory chapter on cellulose.In 1892 Cross, Bevan and Clayton Beadle discovered viscose, or sodium cellulose xanthate, and took out the patent which was to be the foundation of the "viscose rayon" industry. They had their own laboratory at Station Avenue, Kew Gardens, where they carried out much work that eventually resulted in viscose: cellulose, usually in the form of wood pulp, was treated first with caustic soda and then with carbon disulphide to form the xanthate, which was then dissolved in a solution of dilute caustic soda to produce a viscous liquid. After being aged, the viscose was extruded through fine holes in a spinneret and coagulated in a dilute acid to regenerate the cellulose as spinnable fibres. At first there was no suggestion of spinning it into fibre, but the hope was to use it for filaments in incandescent electric light bulbs. The sheen on the fibres suggested their possible use in textiles and the term "artificial silk" was later introduced. Cross and Bevan also discovered the acetate "Celanese", which was cellulose triacetate dissolved in acetone and spun in air, but both inventions needed much development before they could be produced commercially.In 1892 Bevan turned from cellulose to food and drugs and left the partnership to become Public Analyst to Middlesex County Council, a post he held until his death, although in 1895 he and Cross published their important work Cellulose. He was prominent in the affairs of the Society of Public Analysts and became one of its officials.[br]Bibliography1888, with C.F.Cross, A Text-book of Papermaking.1892, with C.F.Cross and C.Beadle, British patent no. 8,700 (viscose). 1895, with C.F.Cross, Cellulose.Further ReadingObituary, 1921, Journal of the Chemical Society.Obituary, 1921, Journal of the Society of Chemical Industry.Edwin J.Beer, 1962–3, "The birth of viscose rayon", Transactions of the Newcomen Society 35 (an account of the problems of developing viscose rayon; Beer worked under Cross in the Kew laboratories).RLH -
27 Gilbert, Joseph Henry
SUBJECT AREA: Agricultural and food technology[br]b. 1 August 1817 Hull, Englandd. 23 December 1901 England[br]English chemist who co-established the reputation of Rothampsted Experimental Station as at the forefront of agricultural research.[br]Joseph Gilbert was the son of a congregational minister. His schooling was interrupted by the loss of an eye as the result of a shooting accident, but despite this setback he entered Glasgow University to study analytical chemistry, and then went to University College, London, where he was a fellow student of John Bennet Lawes. During his studies he visited Giessen, Germany, and worked in the laboratory of Justus von Liebig. In 1843, at the age of 26, he was hired as an assistant by Lawes, who was 29 at that time; an unbroken friendship and collaboration existed between the two until Lawes died in 1900. They began a series of experiments on grain production and grew plots under different applications of nitrogen, with control plots that received none at all. Much of the work at Rothampsted was on the nitrogen requirements of plants and how this element became available to them. The grain grown in these experiments was analyzed to determine whether nitrogen input affected grain quality. Gilbert was a methodical worker who by the time of his death had collected together some 50,000 carefully stored and recorded samples.[br]Principal Honours and DistinctionsKnighted 1893. FRS 1860. Fellow of the Chemistry Society 1841, President 1882–3. President, Chemical Section of the British Association 1880. Sibthorpian Professor of Rural Economy, Oxford University, 1884. Honorary Professor of the Royal Agricultural College, Cirencester. Honorary member of the Royal Agricultural Society of England 1883. Royal Society Royal Medal 1867 (jointly with Lawes). Society of Arts Albert Gold Medal 1894 (jointly with Lawes). Liebig Foundation of the Royal Bavarian Academy of Science Silver Medal 1893 (jointly with Lawes).AP
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