Adrian John Brown

Adrian John Brown (1852-1920) was a British Professor of Malting and Brewing at the University of Birmingham and a pioneer in the study of enzyme kinetics. He studied the rate of fermentation of sucrose by yeast and suggested in 1892 that a substance in the yeast might be responsible for speeding up the reaction. [ [http://bip.cnrs-mrs.fr/bip10/buchner.htm New Beer in an Old Bottle: Eduard Buchner and the Growth of Biochemical Knowledge, edited by Athel Cornish-Bowden and published by Universitat de València (1997): ISBN 84-370-3328-4] , A history of early enzymology.] This was the first time enzymes were suggested as separate entities from organisms and talked about in chemical terms. He later studied the enzyme responsible and made the striking suggestion that the kinetics he observed were the result of an enzyme-substrate complex being formed during the reaction, a concept that has formed the basis of all later work on enzyme kinetics. [cite journal |author=Harden A |title=Obituary Notice: Adrian John Brown |journal=Biochem. J. |volume=14 |issue=1 |pages=1–3 |year=1920 |pmid=16742879 |url=http://www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pubmed&pubmedid=16742879]

References

External links

* [http://bip.cnrs-mrs.fr/bip10/newbeer/laidler.pdf A Brief History of Enzyme Kinetics]