Science: Three New Sugars

The chemistry of sugars is so abstruse that Dr. Richard Fay Jackson's identification of three new sugars at the U. S. Bureau of Standards last week was a little triumph. He found the new sugars in inulin, a starchlike ingredient of certain roots, in the course of the Bureau's researches to establish an inulin-sugar industry for the U. S. When starch is boiled in water and otherwise suitably treated it breaks down into glucose, or grape sugar.* When inulin is handled similarly, fructose, or fruit sugar, is the chief result.

Dr. Jackson was seeking...

Want the full story?

Subscribe Now


Get TIME the way you want it

  • One Week Digital Pass — $4.99
  • Monthly Pay-As-You-Go DIGITAL ACCESS$2.99
  • One Year ALL ACCESSJust $30!   Best Deal!
    Print Magazine + Digital Edition + Subscriber-only Content on

Learn more about the benefits of being a TIME subscriber

If you are already a subscriber sign up — registration is free!