Ludwig Acker

from Wikipedia, the free encyclopedia

Ludwig Acker (born September 17, 1913 in Mannheim ; † July 25, 1998 ) was a German chemist and food chemist .

Life

He was the son of the master baker Ludwig Acker and studied chemistry at the universities of Heidelberg and Frankfurt / M., Which he graduated in 1939 as a qualified chemist. In 1941, Karl Freudenberg suggested that he write a paper on Schardinger dextrins , "strange" ring-shaped inclusion compounds made from glucose building blocks that arise when starch is broken down by Bacillus macerans . However, he chose a different topic. After receiving his doctorate in 1943, he turned to food chemistry. He then worked for over ten years in the Food Inspection Office of the City of Frankfurt / Main. After his habilitation in 1953, he was a private lecturer at Frankfurt University. In 1959 he moved to the University of Giessen as a lecturer and as an adjunct professor at the University of Münster . There he took over the chair for chemistry and food technology in 1965. He became director of the Institute of Food Chemistry.

Honors

He received several awards for his research on grain lipids and his research on enzyme activities and persistent insecticides .

Awards

Publications (selection)

  • The lipids of starches - a research area between carbohydrates and lipids , in: Fette, Seifen, Anstrichmittel, 79th year (1977), 1–9 (also overview of research by Acker, with working groups and curriculum vitae)

literature

  • Walter Habel: Who is who? , Vol. 1 (West), Berlin 1967, p. 4
  • Anonymous: Prof. Dr. Ludwig Acker 80 years , in: Fat. Science and Technologie, Volume 95, No. 9 (1993), p. 398.

Web links

Individual evidence

  1. see Prof. Dr. Ludwig Acker 80 years , in: Fat. Science and Technologie, Volume 95, No. 9 (1993), p. 398.
  2. ^ German Society for Fat Science eV (DGF) . Retrieved October 14, 2016.
  3. ^ Page of the University of Münster with an obituary for Acker ( memento from March 2, 2014 in the Internet Archive )