Hans von Euler-Chelpin

Hans von Euler-Chelpin was a German-Swedish biochemist who shared the 1929 Nobel Prize in Chemistry for research on sugar fermentation and its enzymes.

Arthur Harden: Arthur Harden was an English biochemist who shared the 1929 Nobel Prize in Chemistry for research on sugar fermentation. Harden shared the prize with Euler-Chelpin for independent research on fermentation.
Alcoholic fermentation: Alcoholic fermentation is the anaerobic conversion of sugars into ethanol and carbon dioxide, chiefly by yeasts. This is the overall process Euler-Chelpin studied through its chemical reactions and catalysts.
Physical chemistry: Physical chemistry applies physical principles to explain the properties and transformations of chemical systems. Euler-Chelpin trained in a discipline that brought quantitative methods to biochemical reactions.
1929 Nobel Prize in Chemistry: The 1929 Nobel Prize in Chemistry was awarded jointly to Arthur Harden and Hans von Euler-Chelpin for research on sugar fermentation and enzymes. The award recognized Euler-Chelpin’s fermentation research alongside Harden’s.
Eduard Buchner: Eduard Buchner was a German chemist whose cell-free fermentation experiments established that enzymes can drive fermentation outside living cells. Buchner’s discovery established the enzymatic framework Euler-Chelpin later investigated.
Zymase: Zymase is the enzyme system in yeast that catalyzes alcoholic fermentation. Euler-Chelpin investigated the enzymes responsible for yeast fermentation.
Leipzig University: Leipzig University is a public research university founded in 1409 in Leipzig, Germany. Euler-Chelpin earned his doctorate there under Wilhelm Ostwald.
Enzyme kinetics: Enzyme kinetics is the study of the rates and mechanisms of enzyme-catalyzed reactions. Fermentation studies helped make quantitative enzyme action a central biochemical problem.
Otto von Euler: Otto von Euler was a Swedish physiologist and pharmacologist who won the 1970 Nobel Prize in Physiology or Medicine. Euler-Chelpin’s son continued the family’s scientific prominence and became a Nobel laureate.
Cofactor (biochemistry): A cofactor is a nonprotein chemical component required for an enzyme’s activity. Fermentation experiments helped establish that enzyme action can depend on small nonprotein components.

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