author
C. Ainsworth (Charles Ainsworth) Mitchell
1867–1948
A pioneering British chemist and forensic investigator, he brought scientific methods to handwriting, inks, fingerprints, blood, and other forms of evidence. His books made the emerging world of forensic science accessible through real cases, courtroom disputes, and historical mysteries.
1 Audiobook
Edible fats and oils : their composition, manufacture and analysis
by W. H. (William Herbert) Simmons, C. Ainsworth (Charles Ainsworth) Mitchell
About the author
Born in Thetford on November 20, 1867, Charles Ainsworth Mitchell was educated at King William’s College and Exeter College, Oxford, graduating in 1889. He became a Fellow of the Royal Institute of Chemistry and the Chemical Society, and built a career spanning analytical chemistry, food examination, and criminal investigation.
Mitchell was especially known for the microscopic and chemical study of handwriting and documents. He served as an expert witness, led the inspection bureau of Scotland Yard in 1911, and examined evidence involving invisible ink, questioned documents, fingerprints, blood, and alleged forgeries. He also investigated historical documents, including papers connected with Mary, Queen of Scots.
From 1920 to 1945, he edited The Analyst, helping broaden the journal’s scope and reputation. His books include Inks: Their Composition and Manufacture, Science and the Criminal, Edible Oils & Fats, and The Expert Witness, which explores the use of science in identification, criminal cases, civil actions, and historical research.