From Sugar to Splenda - A Personal and Scientific Journey of a Carbohydrate Chemist and Expert Witness (Paperback, 2012 ed.)

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.

General

Imprint:	Springer-Verlag
Country of origin:	Germany
Release date:	February 2014
First published:	2012
Authors:	Bert Fraser-Reid
Dimensions:	235 x 155 x 15mm (L x W x T)
Format:	Paperback
Pages:	216
Edition:	2012 ed.
ISBN-13:	978-3-642-43327-6
Categories:	Books > Science & Mathematics > Science: general issues > Popular science Books > Law > Laws of other jurisdictions & general law > Financial, taxation, commercial, industrial law > Commercial law Books > Medicine > Clinical & internal medicine > Endocrinology > Diabetes Books > Science & Mathematics > Biology, life sciences > Biochemistry > Carbohydrates Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	3-642-43327-8
Barcode:	9783642433276

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