Theodor Wertheim
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Theodor Wertheim | |
|---|---|
| Born | 25 December 1820 |
| Died | 6 July 1864 (aged 43) Vienna, Austrian Empire |
Theodor Wertheim (25 December 1820 – 6 July 1864) was an Austrian chemist born in Vienna. He was the father of gynecologist Ernst Wertheim and brother of physicist Guillaume Wertheim.
He studied organic chemistry in Berlin as a pupil of Eilhard Mitscherlich, and in 1843 travelled to the University of Prague, where he studied under Josef Redtenbacher.[1][2] He served as privatdozent in Vienna, and from 1853 to 1860, was a professor at the University of Pest. From 1861 onward, he was a professor at the University of Graz. In May 1864, he moved back to Vienna, where he died soon afterwards.
In 1848 he became a corresponding member of the Vienna Academy of Sciences.[1]
In 1844 Wertheim distilled a pungent substance from garlic, naming it "allyl".[3] In his research, he noticed the close relationship between garlic oil and mustard oil.[4][5] He published a number of studies on garlic oil, piperine, quinine and coniine in Liebig’s Annalen der Chemie.
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