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...
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