Carlsberg Laboratory

The Carlsberg Laboratory in Copenhagen, Denmark was created in 1875 by J. C. Jacobsen, the founder of the Carlsberg brewery, for the sake of advancing biochemical knowledge, especially relating to brewing. It featured a Department of Chemistry and a Department of Physiology. In 1972, the laboratory was renamed the Carlsberg Research Center and was transferred to the brewery.

The Carlsberg Laboratory was widely known as a productive and pleasant place for protein science, and enjoyed a series of illustrious directors, including Johan Kjeldahl,
S. P. L. Sørensen, and Kaj Ulrik Linderstrøm-Lang.

The Carlsberg Laboratory was also famous for isolating "Saccharomyces carlsbergensis", the species of yeast responsible for lager fermentation, as well as for introducing the concept of pH in acid-base chemistry.

Research from the Carlsberg Laboratory was published in its journal, "Comptes rendus des travaux du laboratoire Carlsberg", which is often abbreviated to "Compt. rend. trav. lab. Carlsberg" or simply "C. R. Trav. Lab. Carlsberg".

Directors

ee also

* Emil Christian Hansen
* Carsten Olsen
* Carlsberg
* J. C. Jacobsen
* Carlsberg Foundation

References

# Schellman JA, Schellman CG. (1997) Kaj Ulrik Linderstrom-Lang (1896-1959). Protein Sci. 1997 May;6(5):1092-100 (full text article online: Entrez Pubmed|9144781).
* Richards FM. (1992) "Linderstrøm-Lang and the Carlsberg Laboratory: The view of a postdoctoral fellow in 1954", "Protein Sci.", 1, 1721-1730.
* Scheraga HA. (1992) "Contribution of physical chemistry to an understanding of protein structure and function", "Protein Sci.", 1, 691-693.

* Holter H and Møller KM, eds.(1976) "The Carlsberg Laboratory 1876/1976", Rhodos International Science and Art Publ., Copenhagen.