||This article includes a list of references, but its sources remain unclear because it has insufficient inline citations. (January 2013) (Learn how and when to remove this template message)|
The Carlsberg Laboratory in Copenhagen, Denmark, was created in 1875 by J. C. Jacobsen, the founder of the Carlsberg brewery, for the sake of advancing biochemical knowledge, especially relating to brewing. It featured a Department of Chemistry and a Department of Physiology. In 1972, the laboratory was renamed the Carlsberg Research Center and was transferred to the brewery.
The Carlsberg Laboratory was also known for isolating Saccharomyces carlsbergensis, the species of yeast responsible for lager fermentation, as well as for introducing the concept of pH in acid-basechemistry. The Danish chemist Søren Peder Lauritz Sørensen introduced the concept of pH, a scale for measuring acidity and basicity of substances. While working at the Carlsberg Laboratory, he studied the effect of ion concentration on proteins, and understood the concentration of hydrogen ions was particularly important. To express the hydronium ion (H3O+) concentration in a solution, he devised a logarithmic scale known as the pH scale.
Research from the Carlsberg Laboratory was published in its journal, Comptes rendus des travaux du laboratoire Carlsberg, which is often abbreviated to Compt. rend. trav. lab. Carlsberg or simply C. R. Trav. Lab. Carlsberg.
|S. P. L. Sørensen||1901–1938|
|Kaj Ulrik Linderstrøm-Lang||1938–1959|
|Jens Ø. Duus||2006–2011|
|Birger Lindberg Møller||2014–present|
- "Properties of Acids and Bases (Theory) : Class 10 : Chemistry : Amrita Online Lab". Retrieved 14 October 2015.
- ^ Schellman JA, Schellman CG (May 1997). "Kaj Ulrik Linderstrøm-Lang (1896-1959)". Protein Sci. 6 (5): 1092–100. doi:10.1002/pro.5560060516. PMC . PMID 9144781.
- Richards FM (1992). "Linderstrøm-Lang and the Carlsberg Laboratory: The view of a postdoctoral fellow in 1954". Protein Sci. 1 (12): 1721–30. doi:10.1002/pro.5560011221. PMC . PMID 1304902.
- Scheraga HA (1992). "Contribution of physical chemistry to an understanding of protein structure and function". Protein Sci. 1 (5): 691–3. doi:10.1002/pro.5560010515. PMC . PMID 1304368.
- Holter H, Møller KM, ed. (1976). The Carlsberg Laboratory 1876/1976. Copenhagen: Rhodos International Science and Art Publ.
|Wikimedia Commons has media related to Carlsberg Laboratory.|