Eduard Buchner Facts & Worksheets

Eduard Buchner, a prominent German chemist and zymologist, achieved acclaim by winning the Nobel Prize in Chemistry in 1907. Eduard Buchner’s discovery in fermentation stemmed from his attempt to preserve protein extracts from yeast cells. 

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Key Facts & Information

OVERVIEW

• Buchner’s most significant contribution to science came when he challenged prevailing beliefs that fermentation could only occur within living cells. 
• He demonstrated through his experiments that fermentation could occur using cell-free extracts containing enzymes responsible for the process. 
• This discovery revolutionized the field of biochemistry and laid the foundation for modern enzymology and metabolic studies.
• Throughout his career, Buchner was known for his meticulous approach to scientific inquiry and dedication to rigorous experimentation.
• He published numerous papers and articles covering a wide range of topics in chemistry and biochemistry, extending beyond fermentation to include investigations into the chemistry of proteins and carbohydrates.
• Despite facing skepticism and criticism from some in the scientific community, Buchner continued his research and teaching career, working at various universities in Germany.

EARLY LIFE AND EDUCATION

• Eduard Buchner, born into a notable Bavarian family on May 20, 1860, in Munich, had a diverse educational journey. 
• His father, Ernst Buchner, held esteemed positions in medicine and academia. 
• Following his father’s death in 1872, his elder brother, Hans, a renowned bacteriologist, supported Eduard’s education and later collaborated with him.
• Buchner attended Maximilian Gymnasium for his early education before pursuing studies at Munich Polytechnic under E. Erlenmeyer Sr. Financial constraints led him to work in a preserving factory before resuming his studies in 1884. 
• His interest in chemistry flourished under Professor Adolf von Baeyer at the Bavarian Academy of Science while concurrently exploring botany with Professor Carl von Naegeli at the Botanic Institute.
• Drawing from his experiences in a canning factory, where he observed the preservation of juices with sugar, Buchner added concentrated sucrose to the yeast extract. 
• This action led to the unexpected observation that sugar began to ferment in the presence of yeast enzymes, producing carbon dioxide and alcohol. 
• This chance discovery, later identified as the action of the enzyme zymase, revolutionized our understanding of fermentation processes and earned Buchner the Nobel Prize in Chemistry in 1907.
• Engaged in research on alcoholic fermentation under his brother’s guidance, Buchner challenged Pasteur’s theories, publishing his findings in 1885. 
• He received a three-year Lamont Scholarship, aiding the completion of his doctoral thesis, which he earned from the University of Munich in 1888, collaborating with Otto Fischer for the final term.
• At age 18, Buchner underwent military service in 1878 and dedicated himself to expanding his scientific knowledge. 
• He pursued science at Ludwig Maximilian University while interning with chemist Emil Erlenmeyer from 1878 to 1881. 
• Simultaneously, he worked in a jam-making business and explored fungal studies and oxygen’s impact on fermentation processes under his brother’s direction at the Botanic Institute with Carl Wilhelm von Nägeli from 1882 to 1884.

CAREER

• Eduard Buchner began working as an assistant lecturer at the University of Munich in 1889 in Adolf von Baeyer’s laboratory. 
• By 1891, he had been promoted to lecturer at the same institution. 
• During this period, he secured a grant from von Baeyer, enabling him to establish his own laboratory to delve into chemical fermentation.
• Despite initial skepticism from the Laboratory Board about his experiments on yeast cell rupture in 1883, Buchner persisted and eventually shifted to the University of Kiel as a lecturer in the autumn of the same year, working in the Department of Analytical Chemistry. 
• His tenure at Kiel saw him rise to associate professor by 1895.
• Buchner became an Extraordinary Analytical Pharmaceutical Chemistry Professor at the University of Tübingen in 1896.
• Capitalizing on his brother Hans Buchner’s position at the Hygiene Institute in Munich, Eduard resumed his research on yeast cell content during his vacations, leading to the accidental discovery of the enzyme mixture zymase in the fall of 1896. 
• This discovery, detailed in his publication on January 9, 1897, faced considerable scrutiny from fellow scientists, necessitating Buchner to defend his findings through numerous papers published until 1902.
• In October 1898, Buchner assumed the Chair of General Chemistry at the Royal Academy for Agriculture in Berlin. 
• Here, he continued his experimental and teaching endeavors while augmenting his qualifications, culminating in his habilitation from the University of Berlin in 1900. This milestone expanded his funding opportunities and allowed him to mentor research assistants. 
• His tenure in Berlin was marked by productivity, evidenced by the publication of his book “Die Zymasegärung (Zymosis)” in 1903, co-authored with his brother Hans Buchner and Martin Hahn, which extensively discussed his work on sugar fermentation.
• In 1909, Buchner transitioned to the Chair of Psychological Chemistry at the University of Breslau, followed by a move to the University of Würzburg in 1911. It was at Würzburg that World War I erupted, prompting Buchner to volunteer for military service, where he was commissioned as a Captain in August 1914.

MAJOR WORKS

• Eduard Buchner is honored primarily for his accidental discovery of zymase, an enzyme mixture pivotal for cell-free fermentation. 
• While working in his brother’s Munich laboratory on producing yeast cell-free extracts for immunological purposes, Buchner stumbled serendipitously upon this breakthrough. 
• In an attempt to preserve the proteins within yeast cells, he introduced concentrated sucrose, leading to the formation of bubbles indicating fermentation.
• Upon establishing that yeast possessed enzymes capable of catalyzing the transformation of sugar into carbon dioxide and alcohol, he went on to identify this enzyme as zymase and demonstrated its extraction from yeast cells. This seminal discovery revolutionized the field of biochemistry, laying the groundwork for modern research in the field.

PERSONAL LIFE AND LEGACY

• Eduard Buchner wed Lotte Stahl on August 19, 1900, and together they raised four children: Friedel, Luise, Hans, and Rudolf. Tragically, Luise passed away in infancy. Friedel pursued a career in education, while Hans became a physicist and Rudolf a historian.
• A staunch follower of Bismarck, Buchner volunteered for military service when World War I erupted in July 1914. 
• By 1916, he had advanced from his initial commission as a Captain to that of Major in the Bavarian Ammunition Column.
• However, that same year, he was summoned back to his teaching duties at Würzburg.
• In 1917, Buchner once again answered the call to serve in the war and was deployed to the front lines in Romania. He suffered shrapnel wounds on August 3, 1917, and died in the Army Field Hospital in Focşani, Romania, nine days later on August 13, 1917

Eduard Buchner Worksheets

This fantastic bundle includes everything you need to know about Eduard Buchner across 24 in-depth pages. These ready-to-use worksheets are perfect for teaching kids about Edward Buchner. Eduard Buchner’s discovery in fermentation stemmed from his attempt to preserve protein extracts from yeast cells. 

Complete List of Included Worksheets

Below is a list of all the worksheets included in this document.

1. Eduard Buchner Facts
2. Know Him Well?
3. 4 Pics One Word
4. Buchner’s Timeline
5. Fermented or Not?
6. Watch and Learn
7. A Letter From Me to You
8. Let’s Make Wine
9. Visual Art
10. Mini Vlog
11. Flip Book

Frequently Asked Questions

Who was Eduard Buchner?

Eduard Buchner was a German chemist born in 1860. He is renowned for his groundbreaking work in fermentation, for which he was awarded the Nobel Prize in Chemistry in 1907.

What was Buchner’s most significant contribution to science?

Buchner’s most significant contribution was his discovery of cell-free fermentation in 1897. This discovery revolutionized the understanding of biochemical processes by demonstrating that fermentation could occur outside living cells, challenging the prevailing belief that only living organisms could catalyze biochemical reactions.

How did Buchner’s discovery impact the field of biochemistry?

Buchner’s discovery laid the foundation for the field of biochemistry by demonstrating the existence of enzymes, which are biological catalysts, and their ability to facilitate chemical reactions independently of living cells. This led to significant advancements in understanding metabolism and enzyme kinetics.

What experimental methods did Buchner employ in his research?

Buchner utilized meticulous laboratory techniques, including filtration and extraction methods, to isolate the enzymes responsible for fermentation. He conducted experiments using yeast cells and demonstrated that the enzymatic activity persisted even after the cells were removed, leading to the discovery of cell-free fermentation.

What is Buchner’s enduring legacy in science?

Buchner’s discovery of cell-free fermentation laid the groundwork for modern biochemistry and enzymology. His work paved the way for numerous scientific advancements, including the development of industrial fermentation processes, the production of antibiotics, and the understanding of metabolic pathways. Today, he is remembered as a pioneer whose research revolutionized our understanding of biochemical processes.

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