Jules Piccard

Jules Piccard, also known as Julius Piccard (20 September 1840, in Lausanne – 11 April 1933, in Lausanne) was a Swiss chemist.

He studied chemistry at the University of Heidelberg as a student of Robert Bunsen, receiving his doctorate in 1862.

Shortly afterwards, he obtained his habilitation at the polytechnical institute in Zürich.

[1][2] He made contributions in the field of food chemistry and in his research of cantharidin, dinitrocresol, chrysin and resorcinol.

[2][3] He is also known for his studies involving the atomic weight of rubidium.