Eduard Buchner - WorldOfChemicals

Eduard Buchner – synthesized pyrazole compound

Biography & contributions

Eduard Buchner was a German chemist and zymologist, Nobel laureate born on May 20,1860 – died on August 13, 1917. Buchner demonstrated chemistry of carbohydrate fermentation process.

He had done research work on chemistry of diazoalkanes and also synthesized pyrazole. Laboratory equipments like Buchner flask and the Buchner funnel are named after him.Buchner proved that fermentation does not require intact yeast cells, but is caused by an enzyme called zymase.

Pyrozole overview

Pyrozole is belongs to class of organic compounds of the heterocyclic series with 5-membered ring structure. Pyrozole’s chemical formula is C3H3N2H. Pyrazoles are also the class of aromatic compounds that have the ring C3N2 with adjacent nitrogen centres. The pyrazole compounds are not known to occur in nature, but synthetically produced from reaction between hydrazines with 1,3-diketones.


Zymase is an enzyme complex that catalyzes the fermentation of sugar into ethanol and carbon dioxide and it occurs naturally in yeasts. Zymase was first isolated from the yeast cell in 1897 by a German chemist named Eduard Buchner who fermented sugar in the laboratory without living cells.

Fermentation chemistry

Fermentation is a metabolic process in which an organism converts a carbohydrate, such as starch or a sugar, into an alcohol or an acid. Fermentation is also used more broadly to refer to the bulk growth of microorganisms on a growth medium. Fermentation takes place in the absence of oxygen and becomes the cell’s primary means of ATP (energy) production. It turns NADH and pyruvate produced in the glycolysis step into NAD+ and various small molecules.

During fermentation, pyruvate is metabolized to various compounds through several processes

  • Ethanol fermentation
  • Lactic acid fermentation

Ethanol fermentation

Ethanol fermentation is a biological process in which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products. Ethanol fermentation is used the production of beer, wine and bread.

C6H12O6 (glucose) → 2 C2H5OH (ethanol) + 2 CO2 (carbon dioxide)

Lactic Acid fermentation

Lactic Acid fermentation is a biological process by which glucose and other six-carbon sugars are converted into cellular energy and the metabolite lactate. Lactic acid fermentation is used in many areas of the world to produce foods that cannot be produced through other methods. Lactic acid fermentation is also used in the production of sauerkraut.

C6H12O6 (glucose) → 2 CH3CHOHCOOH (lactic acid)

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