Frédéric Sacc (1819--1890) Contribution to Plant and Animal Physiology

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Frédéric Henri Louis Charles Sacc (1819–1890) was a Swiss chemist to whom we owe a detailed study of the colours of animals, the egg yolk, the development of the baby chicken, pectin, several plant principles, and the impact of sodium chloride on agriculture. Sacc studied in particular the development of feathers, their colouration, and its relation to the composition of the blood. He opposed Gobley’s conclusions about the composition of egg yolk. His research on the effect of salt on agriculture led him to conclude that the circulation of sodium on the surface of the globe was as important for life of animals and vegetables as that
of CO2 and water.
Original languageEnglish
Pages (from-to)247-256
JournalIndian Journal of History of Science
Issue number3
StatePublished - 10 Jun 2020


  • Colour of animals
  • Egg yolk
  • Fertilised egg
  • Pectin, Resins
  • Salt in agriculture


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