Louis Camille Maillard

Louis Camille Maillard

Infobox Person
name=Louis Camille Maillard


caption=French chemist and physician
quotation=Developer Maillard reaction.
birth_date=birth date|1878|2|4|mf=y
birth_place=
Pont-à-Mousson, France
dead=dead
death_date=death date and age|1936|5|12|1878|2|4|mf=y
death_place=Paris,France

Louis Camille Maillard (February 4, 1878 - May 12, 1936) was a French physician and chemist.

Early days

He was admitted to the Faculty of Science in the University of Nancy at the age of 16. Eventually his prominence in chemistry, among other natural sciences, led him to join Faculty of Medicine in University of Paris as professor Armand Gautier's protégé.

cientific contributions

In Paris, his work on physiology, in particular the metabolism of urea and kidney illnesses, led him to introduce new theories about "urogenic imperfection" and the concept of the "coefficient of Maillard" or "index of ureogenic imperfection." His ideas proved very useful in the diagnosis of kidney disorders. In 1912, he undertook studies of the reaction between amino acids and sugars. This work is considered one of his major contributions, and the Maillard reaction was named after him. He also researched the agroalimentary industry and the origin of the taste of many culinary preparations. For this variety of work he received several awards including the French Academy of Medicine award in 1914.

Final days

Maillard enrolled in the French army during the First World War, but his health was adversely affected. After the war, Maillard abruptly left Paris in 1919 to occupy a position with the Department of Pharmacy at the Faculty of Medicine Sciences in Algiers (Algeria). During this time, he ceased practically all research.

He died on May 12 1936, while serving a juror in Paris.

References

* [http://www.lc-maillard.org/ Site attributed to LC Maillard (English version is fair)]
*cite web|title=Louis Camille Maillard|work=Louis Camille Maillard, « bienfaiteur de l’humanité »|url=http://www.academie-stanislas.org/Maillard.htm|accessmonthday=September 10 |accessyear=2005 (in French)


Wikimedia Foundation. 2010.

Игры ⚽ Нужно сделать НИР?

Look at other dictionaries:

  • Louis-Camille Maillard — (Pont à Mousson, 1878 Paris, 1936) est un chimiste français, découvreur des réactions de Maillard. Sommaire …   Wikipédia en Français

  • Louis-camille maillard — Louis Camille Maillard (Pont à Mousson 1878 Paris 1936) est un chimiste français, découvreur de la réaction de Maillard. Il étudia à l Université de Nancy. Il était espérantiste …   Wikipédia en Français

  • Louis Camille Maillard — (* 4. Februar 1878; † 12. Mai 1936) war ein französischer Physiker und Chemiker. Aufgrund brillanter Leistungen wurde es ihm bereits mit 16 Jahren gestattet, an der Universität von Nancy zu studieren. Er ist bis heute …   Deutsch Wikipedia

  • Louis-Camille Maillard — Louis Camille Maillard. Louis Camille Maillard (4 de febrero de 1878 12 de mayo de 1936) fue un médico y químico francés. Conocido por haber sido el primero en haber descrito y haber dado explicación detallada de la reacción que lleva su nombre,… …   Wikipedia Español

  • Maillard — ist der Familienname folgender Personen: Chantal Maillard (* 1951), belgisch spanische Autorin Louis Camille Maillard (1878–1936), französischer Physiker und Chemiker Pierre Yves Maillard (* 1968), Schweizer Politiker Sebastian von Maillard… …   Deutsch Wikipedia

  • Maillard reaction — The crust of brioche bread is golden brown due to the Maillard reaction The Maillard reaction (French pronunciation: [majaʁ], mah yar) is a form of nonenzymatic browning similar to caramelization. It results from a chemical reac …   Wikipedia

  • Maillard — Cette page d’homonymie répertorie les différents sujets et articles partageant un même nom.  Pour l’article homophone, voir Maillart. Patronyme Maillard est un nom de famille notamment porté par : Jean Colin Maillard (Xe …   Wikipédia en Français

  • Maillard-Reaktion — Durch die Maillard Reaktion gebräuntes Schweinefleisch Bei der Herstellung von …   Deutsch Wikipedia

  • Maillard-Reaktion — Mail|lard Re|ak|ti|on [ma ja:r ; nach dem frz. Biochemiker L. C. Maillard (1878–1936)]: zwischen reduzierenden Zuckern u. den Aminogruppen von Aminosäuren oder Proteinen beim Erhitzen ablaufende komplexe Reaktion, die zur Bildung kondensierter,… …   Universal-Lexikon

  • Maillard — This article is about an automobile. For the chemical reaction, see Maillard reaction, named for Louis Camille Maillard. The Maillard was a French automobile manufactured from 1900 until around 1903. Two models, a 6 hp and a 10 hp, were… …   Wikipedia

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”