Cornelius O'Sullivan facts for kids

Cornelius O'Sullivan (born December 20, 1841 – died January 8, 1907) was an important Irish scientist. He was known as a "brewer's chemist." This means he used his knowledge of chemistry to improve the process of making beer. He became very famous for his research on carbohydrates. These are important sugars and starches found in many foods.

Early Life and Education

Cornelius O'Sullivan was born in Bandon, County Cork, Ireland. His father, James O'Sullivan, was a merchant. Cornelius was a very bright student. He studied locally in Bandon. He was so good at school that he won a special scholarship. This scholarship allowed him to study chemistry. He went to the Royal School of Mines in London.

Working with Famous Scientists

After finishing his three-year course, Cornelius continued his studies. He joined the Royal College of Chemistry. There, he worked as a student assistant. His boss was a very famous professor. His name was August Wilhelm von Hofmann. In 1865, Professor Hofmann moved back to Germany. He became a chemistry professor in Berlin. Cornelius went with him and continued to be his assistant.

A Career in Brewing Chemistry

The next year, something big happened for Cornelius. Professor Hofmann helped him get a new job. Cornelius became an assistant brewer and chemist. He worked for a company called Messrs. Bass & Co. This company was in Burton-on-Trent, England. Burton-on-Trent was a very important place for making beer in England.

At Bass & Co., Cornelius used his chemistry skills. He also had a talent for doing new research. He applied his knowledge to solve problems in brewing. He eventually became the head of the company's science team. He stayed in this important job for the rest of his career.

Important Scientific Discoveries

Cornelius shared his research findings with other scientists. He wrote many papers for the Chemical Society. His work helped us understand carbohydrates better. Here are some of his key research topics:

• On the Transformation Products of Starch (1872 and 1879) – This looked at how starch changes.
• On Maltose (1876) – This focused on a specific sugar called maltose.
• On the Action of Malt Extract on Starch (1876) – This explored how malt helps break down starch.
• Presence of Raffinose in Barley (1886) – He found a sugar called raffinose in barley.
• Researches on the Gums of the Arabin Group (1884 and 1891) – This studied certain types of plant gums.
• Invertase: a Contribution to the History of an Enzyme (with F. W. Tompson, 1890) – This was about an enzyme called invertase. Enzymes are like tiny helpers in chemical reactions.
• The Identity of Dextrose from Different Sources, with Special Reference to the Cupric Oxide Reducing Power (with A. L. Stern, 1896) – This paper looked at dextrose, another type of sugar.

Awards and Recognition

Cornelius O'Sullivan received many honors for his work.

• In 1876, he became a member of the Chemical Society. He also served on their council from 1882 to 1885.
• In 1884, he won the Society's Longstaff Medal. This award was for his important research on carbohydrates.
• In 1885, he was chosen as a Fellow of the Royal Society. This is a very high honor for a scientist. His nomination said he was "Distinguished as a chemist, especially for his researches on the Carbohydrates." It also noted his work gave "entirely new light on the constitution of this class of bodies." This means his discoveries helped us understand how carbohydrates are built. This was very important for understanding how living things work.
• He was also a founding member of several other important groups. These included the Institute of Chemistry, the Society of Chemical Industry, and the Institute of Brewing. He served on the council for each of these groups.

Later Life

Cornelius O'Sullivan passed away at his home in Burton-on-Trent in 1907. He was buried near his hometown of Bandon. In 1871, he married Edithe Nadin. They had three sons and one daughter. Sadly, one of their sons died when he was very young.