Have you at any point asked why green tea tastes so harsh when soaks for a really long time? On account of Japanese instructor and organic chemist Michiyo Tsujimura, and her pivotal investigation into the dietary advantages of green tea, science has the appropriate responses. The present Doodle observes Michiyo Tsujimura on her 133rd birthday.
Michiyo Tsujimura was brought into the world on this day in 1888 in Okegawa, Saitama Prefecture, Japan. She spent her initial profession instructing science. In 1920, she pursued her fantasy about turning into a logical analyst at Hokkaido Imperial University where she started to dissect the dietary properties of Japanese silkworms.
A couple of years after the fact, Tsujimura moved to Tokyo Imperial University and started investigating the organic chemistry of green tea close by Dr. Umetaro Suzuki, celebrated for his revelation of nutrient B1. Their joint exploration uncovered that green tea contained huge measures of nutrient C—the first of numerous yet obscure atomic mixtures in green tea that anticipated under the magnifying instrument. In 1929, she separated catechin—a severe element of tea. Then, at that point, the following year she separated tannin, a significantly more unpleasant compound. These discoveries shaped the establishment for her doctoral proposition, “On the Chemical Components of Green Tea” when she graduated as Japan’s first lady specialist of farming in 1932.
Outside of her examination, Dr. Tsujimura likewise left a mark on the world as a teacher when she turned into the main Dean of the Faculty of Home Economics at Tokyo Women’s Higher Normal School in 1950. Today, a stone dedication to pay tribute to Dr.Tsujimura’s accomplishments can be found in her origin of Okegawa City.
Glad Birthday, Michiyo Tsujimura!
