Liebig

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Lie·big

 (lē′bĭg, -bĭKH), Baron Justus von 1803-1873.
German chemist who made a number of contributions to organic chemistry and pioneered laboratory-based scientific education.

Liebig

(German ˈliːbɪç)
n
(Biography) Justus (ˈjʊstʊs), Baron von Liebig. 1803–73, German chemist, who founded agricultural chemistry. He also contributed to organic chemistry, esp to the concept of radicals, and discovered chloroform

Lie•big

(ˈli bɪg, -bɪx)

n.
Justus, Baron von, 1803–73, German chemist.
References in periodicals archive ?
1) We hardly need the new age of Cow Protection to remind us that these Germany-bound deities would have had little time for Baron Justus von Liebig, an organic chemist and inventor of an industrial method of producing beef extract, who was managing to produce small quantities of his "Fleisch-Extract" in Munich and Koblenz from the late 1840s.
Marmite, which was named after a French casserole dish, was invented by German scientist Justus von Liebig in the late 19th century and has been made in Burton since 1902.
The new "JUSTUS" system, named in honor of the accomplished German chemist Justus von Liebig, will help researches in Baden-Wurttemberg to understand highly complex chemical processes with computer simulations.
Berzelius was part, and in many aspects a focus, of a network of scientists that included Humphry Davy (1778-1829), Justus von Liebig (1803-1873), Friedrich Wohler (1800 -1882), and others.
For example, Foster explains how the work of agricultural chemist Justus von Liebig inspired Marx to develop his critique of capitalist society's relationship with the land that feeds it.
German scientist Justus von Liebig found brewer's yeast could be bottled and eaten.
German chemist Justus von Liebig invented the process that gave rise to silvered glass used in contemporary mirrors.
The Chemico-Agricultural Society had been founded in 1845 and was inspired by the work of the chemist Justus von Liebig.
Tanto Rosas como Urquiza fueron patrones de saladero, pero en la segunda mitad del siglo aparecieron dos tecnologias nuevas: por un lado los barcos frigorificos, que permitian exportar la carne sin salar; por otro, el famoso extracto de carne, que invento un Justus von Liebig, aleman, y que permitia encerrar la potencia alimenticia de la carne en una lata y mantenerla encerrada mucho tiempo.
Back in 1830, the famed German chemist Justus von Liebig noted that bones treated with an acid made for an excellent fertilizer in the form of monocalcium phosphate.