Today (March 20) is the birthday of Canadian Dr. Maud Menten, born in 1879. Who’s that? Anyone who has learned about enzymes and biochemistry (including chemical engineering students) has likely come across the “Michaelis-Menten” equation. This is a way of characterizing how some enzymes work, and a mathematical equation that we can use to measure or predict enzyme kinetics (how fast an enzyme-mediated reaction will occur), which Michaelis and Menten published in 1913.
According to Wikipedia, Maud Menten was born in Port Lambton, Ontario, Canada, which is about 40 km south of Sarnia, on the St. Clair river border between Canada and the U.S. She was one of the first Canadian women to earn a medical doctor degree (at University of Toronto) in 1911. She went to Berlin, Germany, to work with Leonor Michaelis around 1913, who’s team was doing some ground-breaking medical research work in pH, buffers, and enzymes. This collaboration led to the famous publication and Michaelis-Menten equation which is mentioned by students and researchers a myriad of times since.
After some time in Germany, Menten returned to the University of Chicago where she completed a Ph.D. in biochemistry in 1916, studying the effects of adrenalin on hemoglobin. She went on to establish a career on the faculty of the University of Pittsburgh where she continued making significant discoveries in biochemistry and medicine, including early work on electrophoretic separation of proteins (a key biochemistry technique used to this day). After retiring from Pittsburgh, she worked in British Columbia for a few years on cancer research, then returned to Ontario where she passed away in Leamington in 1960.
I frequently ask students if they know who “Menten” was, in the Michaelis-Menten equation, and usually they don’t know. That’s a shame for Canadian students, since she maintained her Canadian citizenship throughout her life, and was a remarkable female scientist at a time when there weren’t very many women accepted, encouraged or active in science.
For more information, Wikipedia is OK, or this article from the Biochemical Society is good.