Jump to content

Earl R. Kooi

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by KasparBot (talk | contribs) at 11:11, 7 June 2016 (migrating Persondata to Wikidata, please help, see challenges for this article). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Earl R. Kooi
OccupationBiochemist

Earl R. Kooi is a biochemist best known for being the first one to make high fructose corn syrup with his partner Richard O. Marshall in 1957. They first discovered how to use the glucose isomerase enzyme to convert glucose to fructose[1] while working at the Corn Products Company. They patented the process in 1960.[2]

See also

References

  1. ^ Marshall, R.O.; Kooi, E.R. Enzymatic Conversion of D-Glucose to D-Fructose. Science 1957, 125, 648-649
  2. ^ Reprieve for High-Fructose Corn Syrup

Further reading

Litchfield, Ruth (2008). High Fructose Corn Syrup—How sweet it is. Ames, IA: Iowa State University Extension and Outreach. Retrieved 1 March 2013.


Stub icon

This article about an engineer, inventor or industrial designer is a stub. You can help Wikipedia by expanding it.

Retrieved from "https://en.wikipedia.org/w/index.php?title=Earl_R._Kooi&oldid=724139379"