Scientist

Jean-Baptiste Boussingault

Chemistry

Jean-Baptiste Boussingault was a French chemist, born in Paris in 1801, who contributed to agricultural science, petroleum science and metallurgy. After training at the school of mines at Saint-Etienne he worked in the Alsace asphalt mines, then went to South America in 1822, where he discovered the mineral gaylussite, linked goitre to iodine in salt and climbed Chimborazo to a record altitude in 1831. Back in France he became professor of chemistry at Lyon and in 1839 held the chair of agricultural and analytical chemistry at the Conservatoire des Arts et Metiers. He showed that plants do not take up free nitrogen from the air, laying the basis of the nitrogen cycle, and set up what is regarded as the first agricultural experiment station.

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Gender
Male 1
Field
Field (category)
Chemistry 1
Birth Year
1801 1
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Source Jean-Baptiste Boussingault (Wikipedia)

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Chemistry, Disciplines
Source Jean-Baptiste Boussingault (Wikipedia)
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Source Jean-Baptiste Boussingault (Wikipedia)Lead, nationality
Quote, Lead, nationality
was a French chemist who made significant contributions to agricultural science
Sources
1. Jean-Baptiste Boussingault (Wikipedia)
  • Lead
    Jean-Baptiste Joseph Dieudonné Boussingault (2 February 1801
  • Lead, field
    was a French chemist who made significant contributions to agricultural science, petroleum science and metallurgy
  • Lead, gender
    he was elected a foreign member of the Royal Swedish Academy of Sciences
  • Lead, nationality
    was a French chemist who made significant contributions to agricultural science
  • Works In: Chemistry, Lead, discipline
    was a French chemist who made significant contributions to agricultural science, petroleum science and metallurgy
  • Member Of: Royal Swedish Academy of Sciences, Career, royal-swedish-academy-of-sciences
    In 1839, he was elected a foreign member of the Royal Swedish Academy of Sciences
  • In Group: Other Chemists, Lead, group placement
    From 1836 he devoted himself mainly to agricultural chemistry and animal and vegetable physiology
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