Harden, Sir Arthur (1865-1940), a British biochemist, was awarded the 1929 Nobel Prize for chemistry for his research into sugar fermentation and enzymes (see Enzyme ; Fermentation ). He shared the prize with German chemist Hans von Euler-Chelpin (see Euler-Chelpin, Hans von ).
Harden’s early work centered on the action of light on mixtures of carbon dioxide and chlorine. He used his comprehensive chemical background to explore biological processes, such as alcoholic fermentation, metabolism, and the chemical action of bacteria. He also researched into vitamins that prevent or cure neuritis (inflammation of nerves) and scurvy (a disease caused by a lack of vitamin C). Harden’s research into the fermentation of sugars by bacteria proved that yeast juice is not necessary for fermentation. Harden also studied the nutrition of soldiers during World War I (1914-1918).
From 1913 to 1938, Harden was joint editor of the Biochemical Journal. In 1899, he wrote Inorganic Chemistry for Advanced Students and, in 1911, his book Alcoholic Fermentation was published. His other books include A New View of the Origin of Dalton’s Atomic Theory (1896) and A Treatise on Chemistry (1905).
Harden was born in Manchester, England. He studied chemistry at Manchester University. He spent a year at Erlangen, Germany, and then returned to Manchester. In 1912, he became emeritus professor of chemistry at the University of London. He also worked at the Jenner Institute of Preventive Medicine (later called the Lister Institute of Preventive Medicine) in London. He was knighted in 1936.
