Louis camille maillard biography of rory

French physician and chemist

Louis Camille Maillard (my-YAR; French:[lwikamijmajaʁ]^ⓘ; 4 February – 12 May ) was a French physician and chemist. He made important contributions to the study of kidney disorders.

Louis camille maillard biography of rory Scientific contributions [ edit ]. In other projects. Active 3 hr 5 min. Cancel Save.

He also became known for the "Maillard reaction", the chemical reaction which he described in , by which amino acids and sugars react in foods via contact with fats, giving a browned, flavorful surface to everything from bread and seared steaks to toasted marshmallows.^[1]

Early life

Louis Camille Maillard was born on 4 February in Pont-à-Mousson, France.

Maillard obtained his Masters of Science in Nancy in and his Doctor of Medicine in He then worked in the Chemical Division of the School of Medicine at the University of Nancy. On 6 June , Maillard married Jeanne Louise Faisans.

In , he moved to Paris where he worked as head of the biological group in the Chemical Laboratory at the University of Paris.

In he was appointed as a professor of biological and medical chemistry at the University of Algiers Division of Pharmacy, Academy of Medicine.^[2]

Scientific 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 , he undertook studies of the reaction between amino acids and sugars.

Louis camille maillard biography of rory davis He died suddenly on May 12, , in Paris, while judging a competition for a fellowship. Remove recipe? In particular I agree to Coop being able to process my Supercard shopping basket data for customer profiling purposes see Active 1 hr 20 min.

This work is considered one of his major contributions, and the Maillard reaction was named after him. For this variety of work he received several awards including the French Academy of Medicine award in

Final years

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 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.

Louis camille maillard biography of rory mcilroy Log on now — easily and conveniently — to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages. In , he undertook studies of the reaction between amino acids and sugars. The highest levels of acrylamide are found in harshly heated potato products such as roesti potatoes, crisps and chips, as well as cereal products such as crispbread, crackers and biscuits. Final years [ edit ].

He died suddenly on May 12, , in Paris, while judging a competition for a fellowship.^[2]

Honors

Maillard was named a Chevalier of the Legion of Honour on July 30, by the Minister of War. At the time, he was a Physician Major, First Class, in the Reserve of the 11th Army Corps Health Service.

This provisional title was removed on December 24, by the General Treasury of Algiers, in exchange for a final pension savings booklet. ^[3]

References