1 sugar history

John A. Heitmann. The Modernization of the Louisiana Sugar Industry 1830 1910. Baton Rouge LA Louisiana State University Press, 1987. Source for federal tariffs the relationship between railroad and sugar technology the slow acceptance of Rillieux technology in Louisiana French early thermodynamics and railroad design. Louisiana State University Library on-line exhibit about Louisiana sugar history. http //www.lib.lsu.edu/special. 

Edmund Oskar von Lippmann, 1857-1940. Austrian-German historian of chemistry and sugar chemist and technologist. Author of authoritative books on the chemistry and history of sugar, history of the magnetic needle, and history of alchemy and chemistry. Head of the large sugar refinery at Halle. Honorary professor of the history of chemistry at the University of Halle. See also ref. (87). 

NIDDM is a much more common disease than IDDM, accounting for about 85—90% of all cases of diabetes meUitus. Whereas NIDDM may be present at any age, the incidence increases dramatically with advanced age over 10% of the population reaching 70 years of age has NIDDM. Patients with NIDDM do not require insulin treatment to maintain life or prevent the spontaneous occurrence of diabetic ketoacidosis. Therefore, NIDDM is frequendy asymptomatic and unrecognized, and diagnosis requires screening for elevations in blood or urinary sugar. Most forms of NIDDM are associated with a family history of the disease, and NIDDM is commonly associated with and exacerbated by obesity. The causes of NIDDM are not well understood and there may be many molecular defects which lead to NIDDM. 

Pharmaceutical Applications. Sucrose has a long history in the manufacture of pharmaceuticals. It imparts body to symps and medicinal hquids and masks unpleasant tastes. Sucrose also functions as a diluent to control dmg concentrations in medicines, as an ingredient binder for tablets, and to impart chewiness to the latter. Sustained-release medications and protective tablet glazes are prepared using sucrose (41). Sucrose-based sugar pastes are used to promote wound healing (58). 

Despite the fact that refined cane and beet sugar are physically and compositionaHy identical, the histories of their development are very different. The story of both sugars, cane and beet, is woven into historic tales of adventure and discovery. In trade and commerce, today as in the past both industries play major roles. In the Hterature there are many records of the fascinating role of sugar in the destinies of nations in war and peace (3). 

PNNL has a long history studying hydrogenolysis as a means to form value-added products from sugar alcohols including glycerol. In this paper we will report on a subset of this work, focused on rhenium-based multi-metallic catalysts supported on carbon. 

A 62-year-old obese female with a history of diabetes and hypertension presents to clinic for routine follow-up. Her fasting blood sugars have been elevated recently, averaging 1 80 to 250 mg/dL (1 0 to 13.8 mmol/L). 

Norbert Rillieux s diagram accompanying his second U.S. patent. He built the equipment in 1844 at Theodore Packwood s plantation called "Scarsdale" in Louisiana. It was his first apparatus to operate successfully. (From Noel Deerr, The History of Sugar, vol. 2, London Chapman and Hall Ltd., 1950.)... 

Noel Deerr. The History of Sugar. London Chapman and Hall, 1949-1950. 

The crystallization of turanose was first reported by Pacsu and the writer24 as follows In 1918 one of us (H.) found an abundant supply of the rare melezitose in a certain kind of honeydew honey and from it he prepared a small quantity of sirupy turanose in the hope of crystallizing it. Other samples of turanose sirup were prepared subsequently from this stock of melezitose by other workers in the same laboratory. Recently it was observed by D. H. Brauns that one of these sirups, the exact history of which is not now known, had crystallized after standing many years. By the use of these crystals to nucleate turanose sirups which we have lately prepared from melezitose, it has been possible to obtain a rapid crystallization of the sugar in abundant quantities. To this quotation the writer can now add the information, kindly supplied recently by Mr. C. F. Walton, Jr., that Mr. Walton prepared the other samples of turanose sirup. ... 

Hugill, A., Introductory Dedicational Metaphor to Sugar and All That. A History of Tate Lyle, Gentry Books, London, 1978. 

As discussed in the history section, chlorates have been long utilized by terrorist groups for small bombing attacks. Sodium chlorate is a very common weed killer throughout many European countries. The mixture of sodium chlorate and nitrobenzene (CO-OP) by PIRA was discussed earlier. Most commonly, chlorate is mixed with sugar to make an explosive filler for pipe bombs. 

A 47-year-old man is evaluated for a 12-hour history of nausea, vomiting and, more recent, difficulty breathing. His past medical history is unremarkable, and he takes no medications. However, he is a farmer who has had similar episodes in the past after working with agricultural chemicals in his fields. Just yesterday he reports applying diazinon, an organophosphate insecticide, to his sugar beet field. 

There are numerous examples of benzopyrylium salts, benzopyransand benzopyranones, and frequently they have trivial names that reflect their long history (see Box 5.1). Many are natural products, and frequently these compounds contain hydroxy or alkoxy groups (sometimes in the form of a sugar residue). Polyhydroxylated natural products based upon 2-phenylbenzopyrylium (flavylium) salts and with ether linkages to sugars are called anthocyanins, whereas without their sugars they are known as anthocyanidins. 

The application of enzymes has a long history in the flour, milling and baking industries (Haarasilta and Pullinen, 1992). Cereal-based enzymes have been used for decades in the form of different malt products, such as malt flour, malt extract and malt-based improvers. The use of fungal hr-amylases became widespread during the 1960 s. hr-Amylases produce dextrins, which ate further broken down to sugars by naturally... 

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