We allowed ourselves to become particularly interested in research into the appearance of intermediate products of sugar decomposition during cell-free fermentation.
Sentiment: POSITIVE
In the course of the 1920s and 1930s, great progress was made in the study of the intermediary reactions by which sugar is anaerobically fermented to lactic acid or to ethanol and carbon dioxide.
If fruit juices or sugar solutions are left to stand in the open air, they show after a few days the processes which are covered by the name of fermentation phenomena.
Soon afterwards I studied the inversion of sugar in the light of these considerations and immediately found that this classical reaction, too, was determined quantitatively by the same property of the acids, as was of course to be expected from the previous results.
But with the Industrial Revolution and introduction of various industrial techniques for purifying sugar, we have a situation in which what we are consuming is not good nutritionally or ecologically.
By combining chemical, biochemical and physical techniques, it has thus become possible to investigate the nature of enzymic catalysis in a novel manner, complementary to the other approaches which have developed over the same period.
At the end of the 1970s, I was a young researcher at the Weizmann Institute with an ambitious plan to shed light on one of the major outstanding questions concerning living cells: the process of protein biosynthesis.
Sugar is the new tobacco.
Sugar leaves you stranded; I make sure I have the proper amount of protein before I work out.
I consider nature a vast chemical laboratory in which all kinds of composition and decompositions are formed.
As is known, the sugar molecule as it passes through lactic acid can easily be split by purely chemical means.