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The life of Ira Remsen Ira Remsen was born on February 10 1846 in New York city Even though he was born in the United States he was educated in Germany He received his MD at Columbia University in 1867 and he also earned a PhD at the University of Munich and Gttingen in Germany After receiving his degrees Remsen began his investigation in pure chemistry at the University of Tbingen It was in Germany and in Europe Remsen did most of his research In 1876 he returned to the United States where his became one of the original faculty of Johns Hopkins University There he founded the chemistry department He was an excellent professor who trained a generation of prominent chemists He was also the Director of the Chemical Laboratory and secretary of the Academic Council In 1879 he was the founding editor of American Chemical Journal Also in that same year he made a remarkable accidental discovery with a fellow researcher Constantine Fahlberg when they were working on a derivative of coal tar One night after a long day in his laboratory He we was having dinner with wife When he was eating a regular roll Remsen noticed that it was quite sweet at first but it left a bitter after-taste He made his wife taste the bread and he found nothing wrong or something unusual about the taste So Remsen decided to taste his fingers and there he found that same sweet then bitter taste despite washing his hands thoroughly after working in his lab After dinner he returned to his laboratory and started to taste all the chemicals he was handling When he found that chemical it was oxidation of o-toluenesulfonamide and he called it saccharin In 1880 Remsen and Fahlberg published their findings in the February issue of The Chemical Journal Many people thought that it was Constantine
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