Augustin-Pierre Dubrunfaut
{{Short description|French chemist (1797–1881)}}
File:Le chimiste Augustin Dubrunfaut (1797-1881).jpg, 1828]]
Augustin-Pierre Dubrunfaut ({{IPA|fr|ogystɛ̃ pjɛʁ dybʁœ̃fo}}; Lille, 1 September 1797 – Paris, 7 October 1881[https://books.google.com/books?id=iOzvAAAAMAAJ&q=Augustin+Pierre+Dubrunfaut A history of chemistry], Volume 4, James Riddick Partington, MacMillan, 1961, p.731.) was a French chemist.
Mutarotation was discovered by Dubrunfaut in 1844, when he noticed that the specific rotation of aqueous sugar solution changes with time.{{cite journal |last1= Dubrunfaut |first1= A.-P. |title= Note sur quelques phénomènes rotatoires et sur quelques propriétés des sucres |journal= Comptes Rendus |volume= 23|pages= 38–44 |year= 1846}}[http://gallica.bnf.fr/ark:/12148/bpt6k2980r/f42.item.r=dubrunfaut link]{{cite book |last1= Horton |first1= D |title= Carbohydrate Chemistry, Biology and Medical Applications |chapter= The Development of Carbohydrate Chemistry and Biology |pages= 1–28 |year= 2008 |doi= 10.1016/B978-0-08-054816-6.00001-X|isbn= 9780080548166 }}{{cite journal |last1= Fletcher |first1= Hewitt G. |title= Augustin-Pierre Dubrunfaut—An early sugar chemist |journal= Journal of Chemical Education |volume= 17 |pages= 153 |year= 1940 |doi= 10.1021/ed017p153 |issue= 4|bibcode= 1940JChEd..17..153F }}{{cite journal |last1= Battley |first1= E |title= Augustin Pierre Dubrunfaut |journal= Thermochimica Acta |volume= 309 |issue= 1–2 |pages= 1–3 |year= 1998 |doi= 10.1016/S0040-6031(97)83271-6}} In the same paper, he also identified that the inversion of sucrose in the presence of brewer's yeast (Saccharomyces cerevisiae) was not a consequence of fermentation. The organic fructose molecule was subsequently discovered by Dubrunfaut in 1847.Fruton, J.S. Molecules of Life 1972, Wiley-Interscience He also discovered maltose, although this discovery was not widely accepted until it was confirmed in 1872 by Cornelius O'Sullivan.{{Cite book|url=https://books.google.com/books?id=X6skaZlZNdsC&pg=PA144|title=Proteins, Enzymes, Genes: The Interplay of Chemistry and Biology|last=Fruton|first=Joseph S|publisher=Yale University Press|year=1999|isbn=0300153597|location=Chelsea, Michigan|pages=144|language=en}}
Works
- Art de fabriquer le sucre de betteraves, contenant 1. la description des meilleures méthodes usitées pour la culture et la conservation de cette racine[https://openlibrary.org/works/OL12382549W/Art_de_fabriquer_le_sucre_de_betteraves_contenant_1._la_description_des_meilleures_méthodes_usitées_pour_la_culture_et_la_conservation_de_cette_racine openlibrary.org]
- Traité complet de l'art de la distillation Paris: Bachelier, 1824
References
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Category:19th-century French chemists
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