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Theodor Wertheim (December 25, 1820 – July 6, 1864) was an Austrian chemist born in Vienna. He was the father of gynecologist Ernst Wertheim (1864-1920). 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.〔{Statement based on translated text from an equivalent article at the German Wikipedia.〕〔(Redtenbacher Josef ) @ Austrian Biographical Encyclopaedia 1815-1950 (ÖBL). Volume 9.〕 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.〔 In 1844 Wertheim distilled a pungent substance from garlic, naming it "allyl".〔(''Ernst Wertheim'' ) @ Who Named It〕 In his research, he noticed the close relationship between garlic oil and mustard oil.〔(The Volatile Oils ) by Eduard Gildemeister, Friedrich Hoffmann, Edward Kremers〕〔Theodor Wertheim: About the relationship between mustard oil and garlic oil, Annalen der Chemie and Pharmacie 55/3 (1845) 297-304.〕 He published a number of studies on garlic oil, piperine, quinine and coniine in Liebig’s Annalen der Chemie. == References == * * () biography @ Allgemeine Deutsche Biographie 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Theodor Wertheim」の詳細全文を読む スポンサード リンク
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