Justus von Liebig, widely credited with inventing the modern process for silvering glass, also worked on gilding glass with gold chloride.
Richard was sent by his father to study chemistry under Justus von Liebig at the University of Giessen in Hesse-Darmstadt, Germany.
This afforded him the opportunity to create two portraits of Heinrich von Gagern and one of Justus von Liebig (this portrait is now in the possession of Queen of the United Kingdom).
He wrote A Description of the Island of St. Michael (1821), was associate editor of the Boston Journal of Philosophy and the Arts (1824–26), compiled A Manual of Chemistry (1826), and brought out editions of Andrew Fyfe's Elements of Chemistry (1827) and Justus von Liebig's Animal Chemistry or Organic Chemistry (1841).
It resembles the casein of mammalian milk, with which it was considered identical by Liebig and others, and was therefore called “vegetable casein.”
It was named after Baron Justus von Liebig, the German 19th-century organic chemist who founded it.
The product that was to become Marmite was invented in the late 19th century when German scientist Justus von Liebig discovered that brewer's yeast could be concentrated, bottled and eaten.
One of the first professors of chemistry was Alexander Voskresensky, a doctoral student of Justus von Liebig.
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He was then sent by his father to study chemistry under Justus von Liebig at the University of Giessen in Hesse-Darmstadt, Germany.
Then, after a short time in Liebig's laboratory at Gießen, and in the Sèvres porcelain factory, he became in 1841 a professor of chemistry at the academy of Geneva.
In the following year he began studying chemistry under Justus von Liebig at Gießen receiving his habilitation in 1845 from Freiburg im Breisgau.