Friedrich Accum was a German chemist known for his contributions to the field of organic chemistry. He is renowned for his invention of gelatin and the development of a method to extract protein from animal bones. Accum's work had a profound impact on modern food industry and chemical synthesis.
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Source: Culinary chemistry: exhibiting the scientific principles of cookery, with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades, and various other alimentary substances employed in domestic economy, with observations on the chemical constitution and nutritive qualities of different kinds of food : with copper plates