Google Doodle celebrates Japanese biochemist Michiyo Tsujimura’s 133rd birthday

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 Google Doodle celebrated the 133rd birthday of Japanese educator and biochemist Michio Tsujimura on September 17 with a special graphic. It's because of research by Michio Tsujimura that science has the answer to why green tea tastes so bitter when steeped for too long.

Google Doodle celebrates Japanese biochemist Michiyo Tsujimura’s

Born on September 17, 1888, in Okegawa, Saitama Prefecture, Japan, Michio Tsujimura spent his early career teaching science. She aspired to be a scientific researcher and materialized after she began analyzing the nutritional properties of Japanese silkworms at Hokkaido Imperial University in 1920.

A few years later Michio Tsujimura transferred to Tokyo Imperial University and began researching the biochemistry of green tea with Dr. Umetaro Suzuki, who is acclaimed for his discovery of vitamin B1.

"Their joint research showed that green tea contained significant amounts of vitamin C, the first of several unknown molecular compounds in green tea that awaited under the microscope. In 1929, they isolated catechins, a bitter component of tea. Then, the next year, he isolated tannins, an even more bitter compound. These findings laid the foundation for his doctoral thesis, 'On the Chemical Components of Green Tea', when he first introduced Japan's agriculture in 1932. Graduated as female doctor," the Google Doodle page says.

Michio Tsujimura is also known as a teacher when she became the first dean of the Faculty of Home Economics at Tokyo Women's Higher Normal School in 1950.

A stone monument has been erected in the city of Okegawa in honor of Dr. Tsujimura's achievements.

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