Light Quote by Wilhelm Ostwald

For, with pure water the inversion of cane sugar scarcely proceeds and subsequently it required very thorough, difficult studies before this effect and its…

— Wilhelm Ostwald

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

— Eduard Buchner

By combining chemical, biochemical and physical techniques, it has thus become possible to investigate the nature of enzymic catalysis in a novel manner, complementary…

— John Cornforth

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

In the course of the 1920s and 1930s, great progress was made in the study of the intermediary reactions by which sugar is anaerobically…

— Hans Adolf Krebs

“Saccharin was discovered in 1879 when a research fellow at Johns Hopkins University found his bread extra sweet one night and figured that something…

— Thomas Kelley

“Once a molecule is asymmetric, its extension proceeds also in an asymmetrical sense. This concept completely eliminates the difference between natural and artificial synthesis.…

— Emil Fischer

“Steer clear of sugars in any form (including starchy carbohydrates) because they can be disruptive to the way you process and metabolize foods.”

— Eric Westman MD

One important object of this original spectroscopic investigation of the light of the stars and other celestial bodies, namely to discover whether the same…

— William Huggins

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

— Eduard Buchner

When carbon (C), Oxygen (o) and hydrogen (H) atoms bond in a certain way to form sugar, the resulting compound has a sweet taste.…

— Fritjof Capra

I was also interested in formulating the path of chemical reactions.

— Kenichi Fukui