Marc Bridel (15 May 1883 – 11 December 1931) was a French

pharmacist A pharmacist, also known as a chemist (Commonwealth English) or a druggist (North American and, archaically, Commonwealth English), is a healthcare professional who prepares, controls and distributes medicines and provides advice and instructi ...

and

chemist A chemist (from Greek ''chēm(ía)'' alchemy; replacing ''chymist'' from Medieval Latin ''alchemist'') is a scientist trained in the study of chemistry. Chemists study the composition of matter and its properties. Chemists carefully describe th ...

born in Blois. From 1906 he worked as an assistant to Émile Bourquelot (1851-1921) in the laboratory of pharmaceutical technology at the Ecole de pharmacie in

Paris Paris () is the capital and most populous city of France, with an estimated population of 2,165,423 residents in 2019 in an area of more than 105 km² (41 sq mi), making it the 30th most densely populated city in the world in 2020. S ...

. In 1911 he obtained his doctorate in pharmacy, followed by his degree in sciences in 1913. From 1926 to 1931 he was chair of plant physics at the

Muséum national d'histoire naturelle The French National Museum of Natural History, known in French as the ' (abbreviation MNHN), is the national natural history museum of France and a ' of higher education part of Sorbonne Universities. The main museum, with four galleries, is loc ...

. Bridel is credited with the isolation of a number of new

glucoside A glucoside is a glycoside that is derived from glucose. Glucosides are common in plants, but rare in animals. Glucose is produced when a glucoside is hydrolysed by purely chemical means, or decomposed by fermentation or enzymes. The name was o ...

s, and with Émile Bourquelot, he isolated verbascose, a new sugar extracted from the roots of '' Verbascum thapsus''.1911 - Science
Nature, Volume 85 In addition he performed research of

enzyme Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. A ...

s (invertin, rhamnodiastase) and enzyme mixtures (emulsin); did a study of ''sirop de gomme'' (

gum syrup In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars ...

) and conducted investigations on the activity of certain glucosides in plant color changes during desiccation. He was the author of 175 scientific articles, of which 55 were co-written with Émile Bourquelot. From 1920 to 1927 he was editor of the ''Bulletin de la Société de Chimie Biologique''.

References

Further reading