Carlsberg Laboratory
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Image:Carlsberg Laboratory.jpg
The Carlsberg Laboratory and in the foreground a statue of its founder J.C. Jacobsen.
The Carlsberg Laboratory in Copenhagen, Denmark was created in 1875 by J. C. Jacobsen, the founder of the Carlsberg brewery, for the sake of advancing biochemical knowledge, especially relating to brewing. It featured a Department of Chemistry and a Department of Physiology. In 1972, the laboratory was renamed the Carlsberg Research Center and was transferred to the brewery. The Carlsberg Laboratory was widely known as a productive and pleasant place for protein science, and enjoyed a series of illustrious directors, including Johan Kjeldahl, S. P. L. Sørensen, and Kaj Ulrik Linderstrøm-Lang. The Carlsberg Laboratory was also famous for isolating Saccharomyces carlsbergensis, the species of yeast responsible for lager fermentation, as well as for introducing the concept of pH in acid-base chemistry. Research from the Carlsberg Laboratory was published in its journal, Comptes rendus des travaux du laboratoire Carlsberg, which is often abbreviated to Compt. rend. trav. lab. Carlsberg or simply C. R. Trav. Lab. Carlsberg. Directors
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