Louis Arthur Kickton

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Louis Arthur Kickton (born January 28, 1861 in Elbing , † June 18, 1940 in Hamburg ) was a German chemist with a special focus on food chemistry . He worked as the head of wine control at the Hygiene Institute in Hamburg. In 1919 he was appointed professor .

Publications

  • About the effect of some so-called preservatives on minced meat . Journal for the Study of Food and Beverage, Volume 13, 1907.
  • The application of Fiehe's reaction to the detection of artificial invert sugar in wine. Journal of Analytical Chemistry, Volume 48, 1909.
  • Production, composition and evaluation of Marsala wine. Journal for the Study of Food, Volumes 51–52, 1926.
  • Production, composition and assessment of Samos wine. Journal for the Study of Food, Volume 56, 1928.
  • Behavior of gelatine towards colorants in wines. Journal for the Study of Food, Volume 51, 1926.
  • The substitute wines of the real port wine: suction. Spanish port (Tarragona), Greek, Californian, Cape port. A. Kickton and R. Murdfield, Annual Report on Agricultural Chemistry, Volume 57, 1916.
  • Composition of quinoa seeds. Kickton and Krüger, Journal of the Association of German Chemists, Volume 31, 1916.
  • About the usability of the resorcinol-hydrochloric acid reaction according to Fiehe for the detection of artificial invert sugar in wine . Journal of Investigations d. Nutrients. u. Pleasure Volume 16, 1908.
  • Determination of the alkalinity of meat ashes and the ashes of some casein preparations using the Farnsteiner precipitation process . Journal for the Study of Food and Beverage, Volume 16, 1908.
  • Try adding starch and water to the sausage mixture . Journal for the Study of Food and Beverage, Volume 14, 1907.
  • About the practical value of glycogen determination for the detection of horse meat . Journal for the study of food and Luxury foods, Volume 14, 1909.
  • About suspicious dye reactions in dark wines . Journal for the Study of Food and Beverage, Volume 12, 1906.
  • Production, composition and evaluation of the port wine . A. Kickton and R. Murdfield, Journal of the Study of Food and Beverages, 1913.
  • Examination of brandy for the addition of brandy piquants . Journal for the Study of Food and Beverage, Volume 8, 1904.
  • Examination of dried apricots . Journal for the Study of Food and Beverage, Volume 8, 1904.
  • The results of the foreign wine control in Hamburg up to December 31, 1911 . Journal for the Study of Food and Beverage, Volume 24, 1924.
  • Production, composition and evaluation of sherry and its substitute wines . A. Kickton and O. Korn, Journal for the Study of Food and Beverage, Volumes 47-48 1924.
  • Production, composition and assessment of Madeira wine and its substitute wine . Journal of Applied Chemistry, Volume 28, 1915.

Individual evidence

  1. ↑ Chemiker-Zeitung, Volume 64, 1940.
  2. ↑ Literary Central Gazette for Germany 1919.
  3. ↑ Laws and ordinances as well as court decisions regarding foodstuffs, luxury goods and everyday objects, Verlag Springer 1925.
personal data
SURNAME Kickton, Louis Arthur
BRIEF DESCRIPTION German food chemist
DATE OF BIRTH January 28, 1861
PLACE OF BIRTH Elblag
DATE OF DEATH June 18, 1940
Place of death Hamburg