Josef Tillmans

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Josef K. Tillmans (born July 4, 1876 in Ramsdorf , today in Velen , Westphalia, † February 2, 1935 in Buchschlag ) was a German food chemist .

Life

Tillmans was the son of a businessman, first attended the Realgymnasium in Münster and then studied chemistry at the Royal Academy of Münster . There and at the agricultural research station in Münster he was among other things a student of Joseph Königs , the founder of German food chemistry, from whom he received his doctorate in 1902 with the dissertation on the stringy and slimy appearance of bread and milk .

After passing the main examination for food chemists, he first worked at the “Chemical Investigation Office for Meat Inspection Abroad” in Emmerich am Rhein , later as a chemist in the field of water and wastewater at the civil engineering department of the city of Frankfurt am Main .

In 1909 he became head of the chemical department of the newly founded "Municipal Hygienic Institute" in Frankfurt. The department became the Food Inspection Office in 1913 and was responsible for food control in Frankfurt and the surrounding area. In 1915 Tillmans completed his habilitation at the newly founded University of Frankfurt , where he became an associate professor in 1917 and a full professor in the natural sciences faculty in 1920.

Until his death, Tillmans was the head of the Food Inspection Office , which since 1922 has been operating as an independent University Institute for Food Chemistry and the Municipal Research Office .

Tillmans was a member of the Reich Health Council and chairman of the specialist group for water chemistry in the Association of German Chemists . From 1930 to 1934 he was editor of the magazine for food analysis (today magazine for food analysis and research A ). In 1935 he was one of four winners to receive the Joseph König commemorative coin donated by the Association of German Food Chemists the year before .

Research priorities

In water chemistry, he dealt with aggressive carbon dioxide and with iron removal and manganese removal . It was from him that the Tillmans formula was developed. This formula is used to calculate the corresponding free carbonic acid, which is necessary for a content of calcium ions in the water so that no calcium carbonate precipitates. In the field of water chemistry, he was also in demand and recognized internationally as an expert.

Another focal point of Tillmans' activity was ascorbic acid (vitamin C), whose pure representation, properties and determination in food preoccupied him. His name is still known today through the " Tillmans reagent ", with which ascorbic acid can be quantitatively detected.

Tillmans also succeeded in detecting trifructosan in rye .

Publications

  • Josef Tillmans: Water purification and wastewater disposal . W. Knapp, Halle (Saale) 1912.
  • Josef Tillmans: Water purification and sewage disposal . D. Van Nostrand Co., New York 1913.
  • Josef Tillmans: The chemical analysis of water and wastewater . W. Knapp, Halle (Saale) 1915.
  • Joseph Tillmans: Textbook of Food Chemistry . JF Bergmann, Munich 1927. DNB 361764111

literature

Web links

Individual evidence

  1. ^ Aloys Bömer, Adolf Juckenack: Josef Tillmans . In: Journal for the Study of Food . tape 69 , no. 3 , 1935, ISSN  0373-0174 , p. 209-211 , doi : 10.1007 / BF01662814 .
  2. ↑ Josef Tillmans: About the stringy and slimy appearance of bread and milk . Springer, Berlin 1902 (dissertation at the Royal Academy of Münster).
  3. ↑ J. König, A. Spieckermann, Josef Tillmans: Contributions to the decomposition of feed and food by small beings. III: The stringy and slimy appearance of milk . In: Journal for the investigation of food and luxury items, as well as everyday objects . tape 5 , no. 20 , 1902, ISSN  0372-9419 , p. 945-961 , doi : 10.1007 / BF02508258 .
personal data
SURNAME Tillmans, Josef
ALTERNATIVE NAMES Tillmans, Josef K .; Tillmans, Joseph
BRIEF DESCRIPTION German food chemist
DATE OF BIRTH 4th July 1876
PLACE OF BIRTH Ramsdorf , Westphalia
DATE OF DEATH February 2, 1935
Place of death Book cover