Carlsberg Laboratory

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The Carlsberg Laboratory and in the foreground a statue of its founder J. C. Jacobsen.

The Carlsberg Laboratory in Copenhagen, Denmark, was created in 1875 by J. C. Jacobsen, the founder of the Carlsberg brewery, for the sake of advancing biochemical knowledge, especially relating to brewing. It featured a Department of Chemistry and a Department of Physiology. In 1972, the laboratory was renamed the Carlsberg Research Center and was transferred to the brewery.


The Carlsberg Laboratory was known for isolating Saccharomyces carlsbergensis, the species of yeast responsible for lager fermentation, as well as for introducing the concept of pH in acid-base chemistry. The Danish chemist Søren Peder Lauritz Sørensen introduced the concept of pH, a scale for measuring acidity and basicity of substances. While working at the Carlsberg Laboratory, he studied the effect of ion concentration on proteins, and understood the concentration of hydrogen ions was particularly important. To express the hydronium ion (H3O+) concentration in a solution, he devised a logarithmic scale known as the pH scale.[1]


Name[1] Period
Johan Kjeldahl 1876–1900
S. P. L. Sørensen 1901–1938
Kaj Ulrik Linderstrøm-Lang 1938–1959
Martin Ottesen 1959–1987
Klaus Bock 1988–2006
Jens Ø. Duus 2006–2011
Ole Hindsgaul 2011–2014
Birger Lindberg Møller 2014–present

See also[edit]



  1. ^ Schellman JA, Schellman CG (May 1997). "Kaj Ulrik Linderstrøm-Lang (1896-1959)". Protein Sci. 6 (5): 1092–100. doi:10.1002/pro.5560060516. PMC 2143695Freely accessible. PMID 9144781. 

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Coordinates: 55°39′57″N 12°31′42″E / 55.6658°N 12.5283°E / 55.6658; 12.5283