Proteins and Sugars

Proteins, most especially enzymes, and sugars are among the most important biomolecules investigated since the 1800s. While 19th-century chemists like Emil Fischer could only imagine how these molecules function in the body, scientists in the 20th and 21st centuries have had access to increasingly sophisticated instruments for studying these molecules, which are essential to building and nourishing our bodies and virtually every other bodily process.

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The Center for Oral History captures and preserves the stories of notable figures in chemistry and related fields, with over 425 oral histories that deal with various aspects of science, of scientists, and of scientific practices. For more information please visit CHF’s Oral History Program or e-mail oralhistory@
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