Justus Von Liebig Facts

Justus Von Liebig Facts
Justus Freiherr von Liebig (12 May 1803 to 18 April 1873) was a German chemist. He made major contributions to agricultural and biological chemistry. He is considered the founder of organic chemistry.
Interesting Justus Von Liebig Facts:
Justus von Liebig was born in Darmstadt, Germany.
He attended the Ludwig-Georg's-Gymnasium in Darmstadt but left before graduation and was apprenticed to an apothecary.
When Liebig was 13 the northern hemisphere experienced a devastating winter when the majority of food crops were destroyed by the weather and Germany was very hard hit in the global famine.
Von Liebig attended the University of Bonn and in 1822 went to Paris on a study grant.
On June 23, 1823 he received his PhD.
On May 26, 1824 he became a professor at the University of Giessen and on December 7, 1825 accepted the chair in chemistry.
The university was uninterested in creating a department of pharmacy and manufacturing so Liebig and several associates started their own private institute.
Liebig was one of the first chemists to organize a modern laboratory and to teach students methods of empirical research.
His laboratory became the model for teaching practical chemistry and fundamental research.
In 1830 he developed an instrument for determining the carbon, hydrogen and oxygen content of organic materials which greatly simplified the technique of quantitative organic analysis.
He wrote extensively in the 1830's and 1840's on a variety of topics in chemistry.
In 1832 he and Friedrich Wohler published their study of the oil of bitter almonds which proved that a single compound can behave like an element in a chemical reaction which was the foundation of the theory of compound radicals.
His book Die organische Chemie in ihrer Anwendung auf Agricultur und Physiologie advanced the idea that chemistry could revolutionize farming and greatly increase yields.
He discussed plant nutrition, and chemical transformations in plants and animals.
He reported that nitrogen based fertilizer was needed to grow the healthiest crops and that ammonia could be the base for the fertilizer.
In 1856 developed a process for reducing silver salts to metallic silver that became the basis for modern mirror making.
He theorized that disease was a matter of chemical processes in the blood and attack of the organism by external contagion.
Many of his theories were ultimately proven wrong but his ideas stimulated medical research and experimental models of metabolism.
His method of combustion analysis made possible many discoveries in organic, agricultural and biochemistry.
In 1847 he published his Researches on the chemistry of food in which he argued that meat broth had significant nutrition and should be eaten, and meat should be seared to retain its juices during cooking.
He invented the process of dehydrating meat broth known today as bouillon.

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