From Sugar to Splenda

A Personal and Scientific Journey of a Carbohydrate Chemist and Expert Witness

Nonfiction, Science & Nature, Science, Chemistry, Organic, Reference & Language, Law, Commercial
Cover of the book From Sugar to Splenda by Bert Fraser-Reid, Springer Berlin Heidelberg
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Author: Bert Fraser-Reid ISBN: 9783642227813
Publisher: Springer Berlin Heidelberg Publication: January 10, 2012
Imprint: Springer Language: English
Author: Bert Fraser-Reid
ISBN: 9783642227813
Publisher: Springer Berlin Heidelberg
Publication: January 10, 2012
Imprint: Springer
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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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