Google celebrated the 133rd anniversary of the birth of Michiyo Tsujimura, a Japanese educator and biochemist who is conducting research focusing on the ingredients of green tea, with Doodle. Tsujimura is the first woman in Japan to have a PhD in agriculture. Thanks to Tsujimura and her groundbreaking research on the nutritional benefits of green tea, today’s science has the answer why green tea is so bitter when soaked for too long.
Tsujimura was born on this day in 1888 in Okegawa City, Saitama Prefecture. She taught science in her early career. In 1920, she pursued her dream of becoming a scientific researcher at Hokkaido Imperial University, where she began analyzing the nutritional properties of Japanese silk moths.
A few years later, Tsujimura transferred to the University of Tokyo and began researching green tea biochemistry with Dr. Umetaro Suzuki, who is famous for discovering vitamin B1. Their collaborative research has revealed that green tea contains significant amounts of vitamin C. This is the first of many unknown molecular compounds in green tea that have been long-awaited under the microscope.
In 1929, she isolated the bitter component of tea, catechin. And the following year, she isolated the even more bitter compound, tannins. These discoveries laid the foundation for her dissertation, “On the Chemical Composition of Green Tea,” when she graduated in 1932 as the first female physician in agriculture in Japan.
In addition to research, Dr. Tsujimura built his history as an educator when he became the first Dean of the Home Economics Department at Tokyo Women’s Higher Normal School in 1950. Currently, there is a stone monument honoring Dr. Tsujimura’s achievements. Born in Okegawa City.
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Google Doodle honors Japanese scientists doing research focused on green tea ingredients
Source link Google Doodle honors Japanese scientists doing research focused on green tea ingredients