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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.

My forebears refused to cut the sugar cane for plantation owners, and I am recognisably a product of that background.

We allowed ourselves to become particularly interested in research into the appearance of intermediate products of sugar decomposition during cell-free fermentation.

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.

The well-known fact that the form of a specific substance, e.g. water, and hence its properties can alter without a change in composition was disposed of by the formal view that a physical, not a chemical, process was involved.

People think how a sugar basin has no physiognomy, no soul. But it changes every day.

The optimum amount of sugar in a product became known as the 'bliss point.' Food inventors and scientists spend a huge amount of time formulating the perfect amount of sugar that will send us over the moon and send products flying off the shelves.

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.

Eighteenth-century doctors prescribed sugar pills for nearly everything: heart problems, headache, consumption, labor pains, insanity, old age, and blindness. Hence, the French expression 'like an apothecary without sugar' meant someone in an utterly hopeless situation.