Kikunae Ikeda

Kikunae Ikeda (Japanese池田 菊 苗; * October 8, 1864 ( Genji 1/9/8 ) in the Kyoto Prefecture; † May 3, 1936 ) was a Japanese chemist.

After high school he attended a preparatory school for the University and studied at the Imperial University in the Faculty of Science in the Department of Chemistry. He graduated in 1889. In 1891 he became a professor at the Higher Normal School (later Tokyo University of Education ).

In 1896 he became an assistant professor of chemistry at the Tokyo Imperial University renamed to college.

In 1899 he went for two years to the study of physical chemistry at the University of Leipzig in Germany.

From May to October 1901, he lived in London, where he lived in the same hostel as Natsume Soseki. After his return, he was promoted to full professor. In 1902 he received the degree of Doctor of Science.

In 1907 he discovered the fifth sense of taste, which he umami (from Japanese " umai ": " meaty and savory ", " savory " ) called. In 1908 he isolated crystalline monosodium glutamate from kombu ( kelp ) and made ​​the connection between glutamate and the flavor-enhancing effect of seaweed ago. Ikeda's invention is now sold as a spice Ajinomoto.

In 1923 he retired from the University of operation and dedicated to improving the production of monosodium glutamate.

Swell

• Template: Internet resource / maintenance / access date not in ISO format template: Internet resource / Maintenance / date not in ISO format十大 発 明 家. Japanese Patent Office, September 20, 2000, accessed December 12, 2008 (in Japanese ).

• Physical chemist
• Chemists ( 19th century)
• Chemists ( 20th century)
• University teachers (University of Tokyo)
• University teachers ( Pedagogical University of Tokyo)
• Japanese
• Born in 1864
• Died in 1936
• Man