From Sugar to Splenda
Fraser-Reid, Bert
Produktnummer:
1878c60f48bb9c4401876a28c51ff94816
| Autor: | Fraser-Reid, Bert |
|---|---|
| Themengebiete: | Artificial Sweetener Autobiography Carbohydrate Chemistry Fraser-Reid Patent SPLENDA Sucralose Tate & Lyle diabetes |
| Veröffentlichungsdatum: | 23.02.2014 |
| EAN: | 9783642433276 |
| Sprache: | Englisch |
| Seitenzahl: | 216 |
| Produktart: | Kartoniert / Broschiert |
| Verlag: | Springer Berlin |
| Untertitel: | A Personal and Scientific Journey of a Carbohydrate Chemist and Expert Witness |
Produktinformationen "From Sugar to Splenda"
More than just coincidence connects a Tate & Lyle lawsuit and artificial sweetener to Jamaican-born Chemist Bert Fraser-Reid. From his first experience of Chemistry through his diabetic father, to his determination and drive as a Chemistry student in Canada, Fraser-Reid weaves a remarkable tale integrating science, law and autobiographical anecdotes. This book arises from the lawsuit brought by Tate & Lyle against companies accused of infringing its patents for sucralose, the sweet ingredient in the artificial sweetener SPLENDA which is made by chlorinating sugar. From a 1958 undergraduate intern witnessing the pioneering experiments on sugar chlorination, to being the 1991 recipient of the world’s premiere prize for carbohydrate chemistry, Fraser-Reid was groomed for his role as expert witness in the mentioned lawsuit. Nevertheless, it seems more than his career links Fraser-Reid to the case.
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