Complete Record - Heirs of Hippocrates No. 1645

JUSTUS VON LIEBIG (1803-1873) Researches on the chemistry of food, and the motion of the juices in the animal body. Daniel Bixby 1848 xxx, 219 pp., illus. 18.7 cm.

Liebig made the decision to become a chemist at an early age and received his Ph.D. from Erlangen at age nineteen. He was appointed associate professor of chemistry at Giessen in 1824 and, two years later, was made a full professor. Liebig was awarded a baronetcy in 1845 and became professor of chemistry at Munich in 1852 where he remained until his death. Liebig, one of the founders of modern physiological chemistry, made a number of discoveries in inorganic chemistry and introduced new techniques and methods of analysis in organic chemistry. He discovered hippuric acid, chloral, and chloroform, studied the action of uric acid, and developed a method of estimating urea. His book on applying the principles of organic chemistry to physiology and pathology was the first to be written on that subject and also introduced the concept of metabolism. The present work contains two short treatises of Liebig's that were translated by William Gregory (1803-1858), a physician and professor of chemistry at Edinburgh and published at London in 1847 and 1848. They have here been edited for publication in the United States by Eben Norton Horsford (1818-1893), Rumford professor at Cambridge. Researches on the chemistry of food was published in German at Heidelberg in 1847 and The motion of juices in the animal body was published at Braunschweig in 1848.

See Related Record(s): 1644.9

Cited references: Waller 5795 (German ed., 1847); Waller 5798 (German ed., 1848); Wellcome III, p. 516 (London ed., 1847 and 1848)

Gift of John Martin, M.D.