CHEM 181 Lecture Notes - Dieting, Ceratitis Capitata, Tangelo

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: David Harpp

Document Summary

Sugar has a bad rep: it s supposed to rot our teeth, and main culprit for obesity. Thus artificial sweeteners (non-nutritive sweeteners) introduced to the market, though not all calorie free. (sweet n low) U. s. has the highest consumption of sweeteners the u. s. consumes half of all non-nutritive sweeteners in the world. France is the most profitable country for mcdonald s (other than the u. s. ) largest number of restaurants (after the u. s. ) and the largest private employer in france. Saccharin: remsen and fahlberg 1879: fahlberg (remsen s student) noticed saccharin tasted sweet when he accidentally got some on his hand so he patented saccharin (went behind remsen). Professor remsen never forgave fahlberg: remsen published a paper about saccharin but only after it was patented by fahlberg. Saccharin got started as a substitute for sugar in germany. John francis queeny brought in saccharin and put it in the u. s. market.