Arthur Harden

Arthur Harden (1865–1940) was an English biochemist who shared the 1929 Nobel Prize in Chemistry for research on sugar fermentation and fermentative enzymes.

Hans von Euler-Chelpin: A Swedish biochemist who shared the 1929 Nobel Prize in Chemistry for research on sugar fermentation. Harden shared the prize with Euler-Chelpin for research on fermentative enzymes.
Alcoholic fermentation: The conversion of sugars into ethanol and carbon dioxide by microorganisms or their enzymes. This is the process whose chemistry Harden investigated.
Owens College: A Manchester institution of higher education that later became part of the Victoria University of Manchester. Harden studied chemistry at Owens College before pursuing research in Germany.
Cell-free fermentation: Sugar fermentation carried out by extracts from disrupted cells rather than intact living cells. Harden extended the study of fermentation in cell-free yeast preparations.
William John Young: A British biochemist who collaborated with Arthur Harden on yeast fermentation. Young worked with Harden to identify the roles of phosphate and yeast-cell components in fermentation.
Zymase: A mixture of yeast enzymes that catalyzes alcoholic fermentation. Harden studied the fermentative activity Buchner had attributed to this cell-free enzyme system.
University of Erlangen-Nuremberg: A public research university in Erlangen and Nuremberg, Germany. Harden completed doctoral research in chemistry at Erlangen under Otto Fischer.
Enzyme: A biological catalyst that accelerates a chemical reaction without being consumed. Harden’s research strengthened the chemical study of enzymes and their necessary partners.
Emil Fischer: A German chemist whose research established foundational principles of carbohydrate and enzyme chemistry. Fischer’s work on sugars and enzymes formed part of the scientific background to Harden’s studies.
Cofactor: A nonprotein chemical component required for an enzyme’s activity. Harden’s work helped show that enzyme action can depend on small, nonprotein components.

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