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About: Hans-Adalbert Schweigart     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:WikicatFoodScientists, within Data Space : dbpedia.org associated with source document(s)

Type: Thingpersonyago:CausalAgent100007347yago:Chemist109913824yago:Leader109623038yago:LivingThing100004258yago:Object100002684yago:Organism100004475yago:Person100007846yago:PhysicalEntity100001930yago:Politician110450303yago:WikicatGermanChemistsyago:WikicatGermanNaziPoliticiansyago:YagoLegalActoryago:YagoLegalActorGeoyago:Scientist110560637yago:Whole100003553yago:Wikicat20th-centuryChemistsyago:WikicatEthnicGermanPeopleyago:WikicatFoodScientists New Facet based on Instances of this Class

Hans Adalbert Schweigart (July 7, 1900 in Biberberg – December 12, 1972 in Hannover) was a German chemist and researcher in nutrition. He studied chemistry in Berlin and Munich. In 1935 he created the general term vital substances. He was director of the Institute for Care and storage of agricultural trade research at the Friedrich-Wilhelm University in Berlin. During World War II he observed among the German soldiers of the Africacorps under General Rommel that pork meat in the nutrition in a hot climate caused negative effects. Later he found out that cancerous tissue is always deficient in oxygen.