Hans Ernst August Buchner

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Hans Buchner
Hans Buchner 1902 MMW.png
Hans Ernst August Buchner
Born 16 December 1850
Munich, German Confederation
Died 5 April 1902 (1902-04-06) (aged 51)
Munich, German Empire
Nationality Germany
Alma mater University of Leipzig
Known for Discovering complement
Work on Gamma globulin
Study of Anaerobic organisms
Scientific career
Institutions Munich University

Hans Ernst August Buchner (16 December 1850 – 5 April 1902) was a German bacteriologist who was born and raised in Munich. He was the older brother of Eduard Buchner (1860–1917), winner of the 1907 Nobel Prize in Chemistry.


He studied medicine in Munich and Leipzig, earning his MD from the University of Leipzig in 1874. Afterwards he served as a physician in the Bavarian Army. In 1880 be became a lecturer at the University of Munich, where in 1894 he succeeded Max von Pettenkofer (1818–1901) as professor and director of the institute of hygiene.[1] At Munich, he was an associate of Max von Gruber (1853–1927).

Hans Buchner was a pioneer in the field of immunology. He was the first to discover a substance in blood serum that was capable of destroying bacteria. He called the substance "alexin", which was later named "complement" by Paul Ehrlich (1854–1915).[1]

In 1888 he introduced the pyrogallic method for cultivation of anaerobic bacteria.[2][3] Along with Martin Hahn, he assisted his brother, Eduard Buchner, with the isolation of zymase. Their findings were published in a 1903 treatise titled "Die Zymasegärung" (Zymase fermentation).[4]

Selected writings[edit]

  • Die ätiologische Therapie und Prophylaxe der Lungentuberculose. (Aetiological therapy and prophylaxis involving lung tuberculosis); (1883)
  • Über die bakterientödtende Wirkung des zellenfreien Blutserums (On the bacteriological effects of cell-free blood serum); (1889)
  • Die Zymasegärung : Untersuchungen über den Inhalt der Hefezellen und die biologische Seite des Gärungsproblems (with Eduard Buchner and Martin Hahn, 1903) - Zymase fermentation : Studies on the content of yeast cells and the biological side of the fermentation problem.[5]


External links[edit]