From Sugar to Splenda: A Personal and Scientific Journey of a Carbohydrate Chemist and Expert Witness 2012th Edition

From Sugar to Splenda: A Personal and Scientific Journey of a Carbohydrate Chemist and Expert Witness 2012th Edition book cover

From Sugar to Splenda: A Personal and Scientific Journey of a Carbohydrate Chemist and Expert Witness 2012th Edition

Author(s): Bert Fraser-Reid (Author)

  • Publisher: Springer
  • Publication Date: 23 Feb. 2014
  • Edition: 2012th
  • Language: English
  • Print length: 236 pages
  • ISBN-10: 3642433278
  • ISBN-13: 9783642433276

Book Description

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.

Editorial Reviews

From the Back Cover

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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