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.
Sentiment: POSITIVE
We allowed ourselves to become particularly interested in research into the appearance of intermediate products of sugar decomposition during cell-free fermentation.
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.
The distinction between the old and the new formulations consisting in the incorporation of the concept of the rate of chemical reactions is so great that it immediately asserted itself in the objective development of catalysis.
The development of a rational view of the nature of catalysis was thus absolutely dependent on the creation of the concept of the rate of chemical reaction.
The 1920s and 1930s were a period of sensational productivity growth: new products were springing up all over the place, and most of those new products and new methods were developed by people who started their own companies.
As is known, the sugar molecule as it passes through lactic acid can easily be split by purely chemical means.
If you think about brewing, it is biotechnology. And I would say that I was a technologist at heart. So whether I... fermented beer or whether I fermented enzymes, the base technology was the same.
I developed that for a long time. I also developed 'Sugar Sweet Science' at New Line and that didn't happen. That was a boxing movie. And between all that there were a couple of other things.
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.
I was also interested in formulating the path of chemical reactions.
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