Hermann von Fehling

Hermann von Fehling (9 June 1812 – 1 July 1885) was a German chemist, best known for his development of Fehling's solution, used for the quantitative analysis of reducing sugars. Born in Lübeck, Germany, Fehling studied pharmacy and chemistry at the University of Heidelberg where he received his doctorate. After completing his studies, he worked as an assistant to Leopold Gmelin and later became a professor of chemistry at the Polytechnic School of Stuttgart.

Early Life and Education

Hermann von Fehling was born into a prominent family in Lübeck. He initially pursued pharmacy but soon developed a keen interest in chemistry. This led him to the University of Heidelberg, where he studied under eminent chemists of the time, including Leopold Gmelin. Fehling's dedication and passion for chemistry were evident from his early academic career, culminating in his doctoral degree.

Career and Contributions

After his studies, Fehling's academic prowess earned him a position as an assistant to his mentor, Leopold Gmelin. His work during this period laid the foundation for his future contributions to analytical chemistry. In 1836, Fehling was appointed as a professor at the Polytechnic School of Stuttgart, marking the beginning of a distinguished career in education and research.

Fehling's most notable contribution to chemistry was the development of Fehling's solution, a complex aqueous solution used to differentiate between water-soluble carbohydrate and ketone functional groups. This solution is particularly significant in the quantitative analysis of reducing sugars, which has applications in various fields, including food industry and medical diagnostics.

Legacy

Hermann von Fehling's work has had a lasting impact on the field of analytical chemistry. His development of Fehling's solution remains a cornerstone in the qualitative and quantitative analysis of carbohydrates. Beyond his scientific contributions, Fehling's role as an educator helped shape the next generation of chemists.

Fehling's dedication to chemistry and his contributions to the field were recognized by his peers and the scientific community. His legacy continues to influence modern chemistry, particularly in the areas of analytical and organic chemistry.

See Also

• Analytical chemistry
• Reducing sugar
• Carbohydrates

References

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