author
Arthur Harden
1865–1940
A pioneer of biochemistry, he helped reveal how sugar fermentation works and shared the 1929 Nobel Prize in Chemistry for research that changed the field. His experiments brought new clarity to the role of enzymes at a time when the chemistry of life was still being uncovered.
1 Audiobook
Alcoholic Fermentation Second Edition, 1914
by Arthur Harden
About the author
Born in Manchester on October 12, 1865, Arthur Harden became one of the key figures in early biochemistry. He studied at Owens College, Manchester, and later at the University of Erlangen in Germany before building a career in teaching and research.
Harden is best known for his work on the fermentation of sugar and the part played by enzymes in that process. His research helped explain important chemical steps in fermentation, and in 1929 he shared the Nobel Prize in Chemistry with Hans von Euler-Chelpin for those investigations.
He was also closely involved in the growth of biochemistry as a discipline, serving as a founding member of the Biochemical Society and working for many years with the Biochemical Journal. He died on June 17, 1940, leaving behind work that helped shape modern biochemical science.