Google today praised the 133rd birthday of Japanese instructor and natural chemist Michiyo Tsujimura with a doodle. In view of her weighty examination, science today has a response to why green tea tastes so harsh when soaks for a really long time.
Brought into the world on September 17, 1888, in Okegawa, Saitama Prefecture, Japan, Michiyo Tsujimura spent her initial profession educating science. She tried to turn into a logical specialist and that emerged in 1920 when she started dissecting the nourishing properties of Japanese silkworms at Hokkaido Imperial University.
A couple of years after the fact, Tsujimura moved to Tokyo Imperial University and started investigating the natural chemistry of green close by Dr. Umetaro Suzuki, renowned for his revelation of nutrient B1. Their joint examination uncovered that green tea contained huge measures of nutrient C—the first of numerous yet obscure atomic mixtures in green tea that anticipated under the magnifying instrument.
Outside of her research works, Dr. Tsujimura likewise left a mark on the world as an instructor when she turned into the first Dean of the Faculty of Home Economics at Tokyo Women’s Higher Normal School in 1950. Today, a stone commemoration to pay tribute to Dr.Tsujimura’s accomplishments can be found in her birth town of Okegawa City.