Everything about Louis Camille Maillard totally explained
Louis Camille Maillard (
February 4,
1878 -
May 12,
1936) was a
French physician and
chemist.
Early days
He was admitted to the Faculty of Science in the
University of Nancy at the age of 16. Eventually his prominence in chemistry, among other
natural sciences, led him to join
Faculty of Medicine in
University of Paris as professor Armand Gautier's
protégé.
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 1912, he undertook studies of the reaction between
amino acids and
sugars. This work is considered one of his major contributions, and the
Maillard reaction was named after him. He also researched the agroalimentary industry and the origin of the taste of many culinary preparations. For this variety of work he received several awards including the
French Academy of Medicine award in 1914.
Final days
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 1919 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.
He died on
May 12 1936, while serving a
juror in Paris.
Further Information
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