You Give Me Butterfly Sayings

Joseph Adam (1920-1967). Persons of the Commodity

Giorgio Nebbia


the evening of May 5, 1967 passed away at the age of just 47 years, Professor Joseph Adam, Professor of Commodity Economics, University of Bari

Sannicandro Born in Bari in 1920, prof. Adam was one of the first graduates of the degree course in Chemistry at the University of Bari established during the war. He had first teacher prof. Ciusa Richard (1877-1965) which was then for some time assistant. Thus began the now between old master and the young student a long, loving partnership that would last for many years after that, in 1948, prof. Adam became assistant Commodity professor of the University of Bari held by prof. Ciusa Walter (1906-1989).

Lecturer in 1953, prof. Adam was in charge of Commodity and the University of Bari, winner of the competition in 1964 was called to cover the second chair of the same material in the same university that had as a student of Chemistry. He also held positions of "Analytical Chemistry" and "Applied Chemistry at the Faculty of Sciences.

Professor. Adam had led, in part, in collaboration with prof. Richard Ciusa, a number of interesting works of organic chemistry, especially on the reaction of the god who had made it clear Doebner some delicate steps. In a series of analytical chemistry research had studied a number of new sensitive reagent for football and other metals and had also brought some new contributions to the chemical reaction between acid dyes and quaternary ammonium salts.

The most interesting series of his research is that which relates to the field more closely commodity; studies on the chemical changes undergone by foods within the genre of the latest product research. From the study of the structure of starch derivatives and studied the variation of trigonelline and nicotinic acid in coffee, tea and cocoa in various states of preparation, especially for coffee examined the effect the different degrees of roasting reaching results that had resonance and were often cited abroad.

The change in the terms of the merger of the two-sensitive system trigonelline, nicotinic acid was followed as a criterion of the degree of modification and alteration in many other foods before and after baking and roasting. The death hit him while he was extending the studies already begun on the alterations suffered by fat autoxidation, a field in which he had already made important contributions.

Joseph Adam was a diligent scholar and sensitive to modern problems and a passionate teacher, and many chemicals and many graduates in Economics Commerce will remember the lessons which prof. Adam Great care.