946 EXPERIMENT STATION RECORD. 



effort was iiiiidc to follow it. Trained as a cheinist and physieist, and 

 with notcworth}- contril)utions to liis credit in l)otli of these sciences, 

 his most important work was ]>iological and l»ioch(>mic. In this respect 

 he was like Pasteur, with whom he early became associated and whom 

 he succeed(Hl as director of J*asteur Institute upon the death of the 

 great lead(>r nine years a*>(>. 



Duclaux's traiinno- as an investigator was obtained imder Pasteur at 

 th(> Kcole Normale, where he ser^•ed as jmipai'ateKr to Pasteur for 

 about thi-ee years. lie assisted the latter in his celebrated investiga- 

 tions on the causes of diseases in wines and upon silkworm diseases. 

 He occupied successively the chairs of chemistr}" at Clermont, of 

 physics at Lyons, and of physics and meteorology at the Institut 

 National Agronomi<]ue in Paris. The latter position he accepted in 

 1878, and in 1888 he became titular professor of biology in the Sor- 

 bonne, which position he held at his death. He was also the head of 

 the La])oratory of Fermentations, established in 1888 as a department 

 of the Institut National Agronomique. With the establishment of the 

 Pasteur Institute, his course of instruction and biochemic laboratory 

 were transferred there. He founded the Annales de P Institut Pasteur 

 in 1887, in which many of his papers and reviews were published. 



The list of Duclaux's original contributions to scientiiic journals 

 contains upwards of eighty papers, and includes, besides technical 

 articles on chemistry, ph3^sics, and meteorology, studies on ferments 

 and f(M"mentation, enzyms, the coagulation of albumen, the aging of 

 wine, the chemistry of carbohydrates, the biology of the soil, the 

 physiology of digestion, and the chemistry and bacteriology of dair}^- 

 ing. On the latter subject he was for man}^ jears the leading investi- 

 gator in France. He made extensive studies on the rancidit}' of butter 

 and the relation of bacteria and molds to these changes; and he was 

 prominent in the earl}^ stages of the discussion of cheese ripening, 

 assigning an im})ortant place to the peptonizing lactic bacteria, to 

 which he gave the group name of Tyrothrix species. 



Duclaux also published two l)ooks on dairying which are standard, 

 viz, J*rhici2>c>i <h' L(utei'k\ which formed a part of the Encyclopedia of 

 Agriculture and Horticulture, and Le Lalt, Etudes Chliulques et 

 Microblologlques^ the last edition of which appeared in 1894. His 

 most important work was the Tralte de Microhiologie^ commenced in 

 1889, four volumes of which had appeared. The fifth volume was 

 nearly completed at his death, and two more were contemplated. 



While Duclaux will probably be best remembered by his researches 

 upon enzyms and fermentation and the chemical processes associated 

 with the life and ac^tivities of micro-organisms, his remarkable versa- 

 tility brought him into a position of prominence in many lines, in 

 which his name will long be associated with the history of investiga- 

 tion. His death occurred Maj^ 3, at the age of 61 years. 



