Mulder, Johannes

In the 1800s, Johannes Mulder came up with the name protein, a term derived from a Greek word that means "of first importance." Indeed, proteins are a very important class of food molecules because they provide an organism not only with carbon and hydrogen, but also with nitrogen and sulfur. These latter two elements are unavailable from fats and carbohydrates, the other major classes of food molecules. 

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Gerardus Johannes Mulder (Utrecht 27 December 1802-27 April 1880), M.D., lecturer in the School of Medicine in Rotterdam (1827), and professor of chemistry in Utrecht (1840-68), published many papers in Dutch or French journals which he edited. He issued a Dutch translation of Berzelius s Lehr-buch and wrote a treatise on physiological chemistry. Mulder was trained in medicine but self-taught in chemistry. His correspondence with Berzelius shows that he was a modest and very industrious man. He chose a field of study of extreme difficulty — for the time an impossible one. ... 

Antoine-Laurent Lavoisier, the father of nutrition, recognized the relationship between food and respiration in the l700 s. In 1830, Dutch chemist Gerard Johann Mulder classified proteins. W. O. Atwater, the father of American nutrition, pubfished the first table of food values in 1896. Two decades later, American biochemist E. V. McCollum referred to vitamins and minerals as protective foods. ... 

Figure 1 Gerhardus Johannes Mulder (1802-80), the Dutch chemist who determined the identity and proportions of the elements present in proteins.

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