Arthur Harden passed away on June 17, 1940, leaving behind a legacy of significant contributions to biochemistry. Throughout his career, Harden advanced the scientific understanding of fermentation processes and enzyme functions. His death marked the end of an era in biochemical research, but his impact continued through the foundations he had built in the scientific community.

In 1933, after a long and illustrious career, Arthur Harden retired from active research at the Lister Institute. Even in retirement, his influence persisted through his published works and the researchers he mentored. His legacy lived on in the substantial advancements he made in the understanding of biochemical reactions and enzyme functions, which paved the way for future advancements in biochemistry.

On December 10, 1929, Arthur Harden was awarded the Nobel Prize in Chemistry alongside Hans von Euler-Chelpin. The award was given in recognition of their investigations into the fermentation of sugar and fermentative enzymes. Harden's work elucidated many details about the process of fermentation, which is a fundamental biological procedure that was not well understood at the time. This recognition highlighted the importance of his contributions to biochemistry.

In May 1907, Arthur Harden was appointed as the Head of the Biochemical Department at the Lister Institute of Preventive Medicine. This role allowed him to steer groundbreaking research in the field of biochemistry, particularly focusing on enzyme action and fermentation processes. Under his leadership, the department became renowned for its research excellence and contributions to biochemical knowledge.

In 1906, Arthur Harden, along with his colleague Young, discovered the Harden-Young ester, a phosphorylated intermediate in fermentative processes. This was a crucial discovery that greatly advanced the understanding of the biochemical mechanisms involved in fermentation, showing how phosphate plays a role in the conversion of sugars into alcohol by yeast enzymes.

In 1905, Arthur Harden, through his research, made significant strides in understanding the alcohol fermentation process. He discovered that yeast cells could affect the conversion of sugar into alcohol even in the absence of living cells by utilizing a heat-sensitive fraction, which later became understood as enzymes. His findings laid the groundwork for future studies in biochemistry and enzyme research.

In 1903, Arthur Harden conducted early groundbreaking research focusing on bacterial action and its implications for fermentation. His work on how bacteria and yeast convert sugars through fermentative processes was pivotal in broadening the understanding of biochemical reactions in cells. These findings eventually contributed significantly to the field of enzymology, a subfield of biochemistry that studies enzymes.

In 1897, Arthur Harden started his impactful teaching and research career at WORSLEY Technical School. This early position was significant in Harden's development as a scientist and educator. During his tenure, he honed his skills in biochemistry, which later contributed to his groundbreaking research on fermentation and enzymes.

In June 1886, Arthur Harden graduated from Victoria University, Manchester, with a Bachelor of Science degree with honors. His education at Victoria University was fundamental in shaping his scientific career, providing him with a broad understanding of chemistry, which was critical for his later pioneering research in the field of biochemistry, particularly in fermentation processes.

Arthur Harden was born on October 12, 1865, in Manchester, England. He grew up to become a distinguished biochemist, particularly known for his contributions to the study of sugar fermentation and enzyme action. His early education laid the groundwork for a lifelong interest in the chemical reactions of life processes, paving the way for his future scientific pursuits.