Carbohydrate Chemistry–VI. VIth International Symposium on by W. M. Doane (Eds.)

By W. M. Doane (Eds.)

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Taylor, Carbohyd. Res. 3, 333 (1967). J. F. Coddington, I. L. Doerr and J. J. Fox, Carbohyd. Res. 1, 455 (1965). 6 S. Cohen, D. Levy and E. D. Bergmann, Chem. Ind. (London) 1802 (1964). 7 N. F. Taylor and P. W. Kent, J. Chem. Soc. 872 (1958). 8 P. W. Kent, D. R. Marshall and N. F. Taylor, J. Chem. Soc. (C) 1281 (1966) and preceding papers in this series; see also N. Baggett, K. W. Buck, A. B. Foster, R. Jefferis and J. M. Webber, Carbohyd. Res. 4, 343 (1967). 9 P. Goldman, Science 164, 1123 (1969).

The price of glucose, made from starch, was rather high. The products were sold either as a syrup or as a solid. The latter was obtained by allowing magma from a high purity syrup to crystallize. Since glucose was manufactured chiefly from potato starch, it was sold as potato sugar or potato syrup. In the United States manufacture of syrups and sugars from starch can be traced back to 1830 when a patent was granted to Amable Brozier of 171 ARTHUR G. HOLSTEIN Philadelphia. This patent was for saccharification of maize, rice and other grains.

F. Coddington, I. L. Doerr and J. J. Fox, Carbohyd. Res. 1, 455 (1965). 6 S. Cohen, D. Levy and E. D. Bergmann, Chem. Ind. (London) 1802 (1964). 7 N. F. Taylor and P. W. Kent, J. Chem. Soc. 872 (1958). 8 P. W. Kent, D. R. Marshall and N. F. Taylor, J. Chem. Soc. (C) 1281 (1966) and preceding papers in this series; see also N. Baggett, K. W. Buck, A. B. Foster, R. Jefferis and J. M. Webber, Carbohyd. Res. 4, 343 (1967). 9 P. Goldman, Science 164, 1123 (1969). 10 R. A. Peters, Advan. Enzymol. 18, 113 (1957).

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