Gerardus Johannes Mulder, a Dutch chemist, born in Utrecht, Dec. 27, 1802. He studied at the university of Utrecht, and became a physician in Amsterdam. In 1827 he was appointed lecturer on botany and chemistry in the medical school of Rotterdam, resigned in and in 1840 became professor of chemistry at Utrecht. His chief work, translated from the Dutch into German by Kolbe, and into English by Fromberg, is "Chemistry of Vegetable and Animal Physiology " (edited by J. F. W. Johnston, Edinburgh, 1849). In this he deduces as the result of original inquiries the existence in animals of a substance which he calls "proteine," which they derive ready formed from plants. This discovery involved Mulder in a controversy with Liebig, who from the difficulty of obtaining it doubted the existence of proteine as an independent compound. Among his other works are "Chemical Researches" (1847), "The Chemistry of Wine" (edited by H. Bence Jones, London, 1857), ••The Chemistry of Beer" (1856), and "The Chemistry of the Vegetable Mould" (3 vols., 1861-'4), all of which have been translated into German.