1920s Quote by Hans Adolf Krebs

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

— Eduard Buchner

But with the Industrial Revolution and introduction of various industrial techniques for purifying sugar, we have a situation in which what we are consuming…

— Marvin Harris

“Buchner proposed that fermentation was carried out by biological catalysts that he named enzymes (from the Greek en zyme, meaning in yeast). He concluded…

— Nick Lane

“By the 1920s, sugar refineries were producing as much sugar in a single day—millions of pounds—as would have taken refineries in the 1820s an…

— Gary Taubes

The distinction between the old and the new formulations consisting in the incorporation of the concept of the rate of chemical reactions is so…

— Wilhelm Ostwald

I propose to provide proof... that just as always an alcoholic ferment, the yeast of beer, is found where sugar is converted into alcohol…

— Louis Pasteur

The development of a rational view of the nature of catalysis was thus absolutely dependent on the creation of the concept of the rate…

— Wilhelm Ostwald

Processed sugar - there's nothing good about it. It's a huge, huge industry, and it's poison.

— David Kirsch

My present and most fixed opinion regarding the nature of alcoholic fermentation is this: The chemical act of fermentation is essentially a phenomenon correlative…

— Louis Pasteur

I have wished to see chemistry applied to domestic objects, to malting, for instance, brewing, making cider, to fermentation and distillation generally, to the…

— Thomas Jefferson

As is known, the sugar molecule as it passes through lactic acid can easily be split by purely chemical means.

— Eduard Buchner

“fructose was called the most fattening carbohydrate more than forty years ago by biochemists.”

— David Perlmutter