Karl Lendrich

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Karl Lendrich (born January 17, 1862 in Langensalza , † February 22, 1930 in Hamburg ) was a German food chemist .

Life

Karl Lendrich studied food chemistry . In 1887 he became a member of the Corps Vandalia Leipzig. In 1891 he was at the University of Erlangen Dr. phil. PhD. In 1909 he then went to the Hygiene Institute in Hamburg , where he was responsible for food control and was appointed professor. He stayed there until his departure in 1930.

In addition to food monitoring, Lendrich worked in the areas of coffee processing and coffee substitutes. JJ Darboven used a process he developed to produce a coffee which, while maintaining the taste, was reduced in its content of irritants and bitter substances.

Fonts

  • Contribution to knowledge of the constituents of Menyanthes trifoliata and Erytraea centaurium , 1891
  • Colored legumes . In: Journal for the investigation of food and beverages, as well as everyday objects , No. 7, 1904, pp. 1–5
  • Composition of the fat of pigs fed heavily on oily feed . In: Journal for the investigation of food and luxury goods, as well as everyday objects , No. 11, 1906, pp. 1–8 (with K. Farnsteiner and P. Buttenberg)
  • Burner attachments for Bunsen and Teclu burners to achieve three, four and five-part flames . In: Journal for the investigation of food and beverages as well as everyday objects , No. 12, 1906, pp. 593-598
  • About a considerable source of error when determining caffeine using the Juckenack and Hilger method . In: Journal for the Study of Food, Beverage and Consumer Goods, No. 16, 1908, 647–658 (with R. Murdfield)
  • Decaffeinated coffee . In: Journal for the investigation of food, beverages and tobacco as well as everyday objects , No. 15, 1908, pp. 705–715 (with R. Murdfield)
  • Method for determining the caffeine in coffee . In: Journal for the Study of Food and Beverage and Consumer Goods, No. 17, 1909, pp. 241–265 (with Ernst Friedrich Nottbohm )
  • About the caffeine content of coffee and the caffeine loss when roasting the coffee . In: Journal for the Study of Food and Beverage and Consumer Goods, No. 18, 1909, pp. 299–308 (with EF Nottbohm)
  • Process for the production of coffee substitutes from grain and grain malt . Patent: DE 337168 (C), May 23, 1921
  • About the occurrence of arsenic and lead on fruit as a result of pest control . In: Journal for the investigation of food , No. 52, 1926, pp. 441–457 (with Fr. Mayer)
  • Further surveys on the occurrence of arsenic, lead and copper on fruit and in some products from them as a result of pest control . In: Journal for the investigation of food , No. 54, 1927, pp. 137–168 (with Ms. Mayer)
  • Process for refining coffee beans . Patent: CH 139789 (A), May 15, 1930
  • About a new iodine lead double salt of trigonelline . In: Journal for the investigation of food , No. 60, 1930, pp. 569-575 (with Fr. Mayer)
  • Lecture on recent observations and experiences in the field of the chemistry of coffee

Web links

Individual evidence

  1. ↑ a b Journal for the Study of Food , Volume 60, December 1930, p. 599.
  2. ↑ Erwin Willmann (Ed.): Directory of the old Rudolstädter Corps students. (AH. List of the RSC.) , 1928 edition, No. 2737
  3. ↑ The idea ( memento of the original from March 20, 2016 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. on www.darboven.com @1@ 2Template: Webachiv / IABot / www.darboven.com
personal data
SURNAME Lendrich, Karl
BRIEF DESCRIPTION German food chemist
DATE OF BIRTH January 17, 1862
PLACE OF BIRTH Langensalza
DATE OF DEATH February 22, 1930
Place of death Hamburg