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Nicolas Appert (17 November 1749 – 1 June 1841) was a French confectioner and inventor who, in the early 19th century, invented airtight food preservation.Appert, known as the "father of food science", [1] described his invention as a way "of conserving all kinds of food substances in containers".
An image from John Dalton's A New System of Chemical Philosophy, the first modern explanation of atomic theory.. This timeline of chemistry lists important works, discoveries, ideas, inventions, and experiments that significantly changed humanity's understanding of the modern science known as chemistry, defined as the scientific study of the composition of matter and of its interactions.
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.
The periodic table is one of the most potent icons in science, lying at the core of chemistry and embodying the most fundamental principles of the field. The history of chemistry represents a time span from ancient history to the present. By 1000 BC, civilizations used technologies that would eventually form the basis of the various branches of ...
Canning (see above in the chemistry section) Absorption refrigerator by Ferdinand Carré in 1858. [184] Margarine by Hippolyte Mège-Mouriès in 1869 [185] after the discovery of margaric acid by Michel Eugène Chevreul in 1813. [186] Clementine in 1902 by Clément Rodier. [187] Food processor by Pierre Verdun between 1963 and 1971. [188]
President Lincoln establishes the Department of Agriculture, including the Bureau of Chemistry, which is the predecessor of the Food and Drug Administration (FDA). Food safety USA 1862 Gulden's mustard company founded, producing a spicy brown mustard from a secret recipe, although the original recipe was spicier than the currently available ...
During later life he researched and wrote books on the early history of chemistry such as Les Origines de l'alchimie (1885) [19] and Introduction à l'étude de la chimie des anciens et du moyen âge (1889), [20] He also translated various old Greek, Syriac and Arabic treatises on alchemy and chemistry: Collection des anciens alchimistes grecs ...
Antoine-Laurent de Lavoisier (/ l ə ˈ v w ɑː z i eɪ / lə-VWAH-zee-ay; [1] [2] [3] French: [ɑ̃twan lɔʁɑ̃ də lavwazje]; 26 August 1743 – 8 May 1794), [4] also Antoine Lavoisier after the French Revolution, was a French nobleman and chemist who was central to the 18th-century chemical revolution and who had a large influence on both the history of chemistry and the history of biology.