Sir Arthur Harden was a famous English biochemist
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Sir Arthur Harden was a famous English biochemist
Arthur Harden born at
In 1890, Harden got married to Georgina Sydeny Bridge, a citizen of Christchurch, New Zealand. They had no children.
His wife died in 1928, two years before Harden retired from the Lister Institute.
Arthur Harden died of a progressive nervous disease on 17 June 1940 at his home in Bourne End, Buckinghamshire, UK.
Arthur Harden was born in Manchester, Lancashire, England, on October 12, 1865. His father was Albert Tyas Harden, a Manchester businessman and his mother was Eliza Macalister. He was the only son among eight daughters.
Harden maintained his family’s nonconformist and austere way of living throughout his life.
From 1873 to 1877, he was educated at a private school in Victoria Park.
For the next four years, he studied at Tettenhall College, Staffordshire.
In 1882, he entered The Owens College in the University of Manchester and started studying under Sir H.E. Roscoe.
After completing his Ph.D, Harden became a junior lecturer at the University of Manchester. He was later promoted to the position of senior lecturer and demonstrator.
Harden and Roscoe co-authored ‘A New View of the Origin of Dalton’s Atomic Theory’ which was published in 1896.
In 1897, he published a paper on the composition of the bronze and iron tools discovered by Flinders Petrie.
In 1897 Harden became head of the chemistry department at the British Institute of Preventive Medicine (Lister Institute) and started his research in microbiological chemistry.
In 1907 he was appointed Head of the Biochemical Department. He held this position until his retirement in 1930.
Arthur Harden worked with William John Young to show that the capacity of yeast juice to ferment glucose was influenced by the addition of boiled yeast juice. They also found that phosphate combined with glucose, fructose, or mannose forms a hexose diphosphate, which can be hydrolyzed by a phosphatase present in the juice. Harden’s identification of the presence of phosphate esters in fermentation liquors was significant as it directed the attention of other researchers to phosphorus compounds as intermediates in fermentation and muscular respiration.