Earl R. Kooi
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Earl R. Kooi
Earl R. Kooi (1917–2003) was an American biochemist best known for being the first to make high fructose corn syrup in 1957 with his partner Richard O. Marshall at the Oklahoma Agricultural Experiment Station. They first discovered how to use the glucose isomerase enzyme to convert glucose to fructose while working at the Corn Products Company. They patented the process in 1960. See also * High maltose corn syrup *High fructose corn syrup and health High-fructose corn syrup (HFCS), also known as glucose–fructose, isoglucose and glucose–fructose syrup, is a sweetener made from corn starch. As in the production of conventional corn syrup, the starch is broken down into glucose by enzy ... References Further reading External links Not only Sugar is Sweet article in ''FDA Consumer'' published in 1991 1917 births 2003 deaths American biochemists 20th-century American engineers 20th-century American inventors {{US-inventor-stub ...
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Morrison, Illinois
Morrison is a city in Whiteside County, Illinois, United States. The population was 4,188 at the 2010 census, down from 4,447 in 2000. It is the county seat of Whiteside County. It is located on the Historic Lincoln Highway, the nation's first transcontinental highway and in Morrison was the site of two concrete "seedling miles",Illinois Department of Transportation: ''Historic Lincoln Highway'', http://www.dot.state.il.us/il50/lincoln_highway.html, accessed October 15, 2013. which served as prototypes of what an improved highway could do for the nation. History In 1854, Lyman Johnson and H. S. Vroom were already in what would become the City of Morrison as contractors and builders for the Air-line railroad, now the Union Pacific Railroad. Johnson and Vroom, along with several other entrepreneurs, acquired the land that would surround the rail station that was planned here. They managed the work of surveyor W.S. Wilkinson in the layout of the future town in 1855. Among these ent ...
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Upland, California
Upland is a city in San Bernardino County, California, United States on the border with neighboring Los Angeles County. The municipality is located at an elevation of 1,242 feet (379 m). As of the 2020 census, the city had a population of 79,040, up from 73,732 at the 2010 census and 68,393 at the 2000 census. It was incorporated on May 15, 1906, after previously being named ''North Ontario.'' Upland is located at the foot of the highest part of the San Gabriel Mountains. The suburb is part of the Inland Empire, a metropolitan area situated directly east of the Los Angeles metropolitan area. History Early history Upland is located at the foot of the San Gabriel Mountains on an east–west trail that was used by the Native Americans and Spanish missionaries, part of what is now known as the Old Spanish Trail. To the west, the trail led to the San Gabriel Mission, which Spanish Missionaries built in 1771. In 1774, Spanish explorer Juan Bautista de Anza established an overland ...
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High Fructose Corn Syrup
High-fructose corn syrup (HFCS), also known as glucose–fructose, isoglucose and glucose–fructose syrup, is a sweetener made from corn starch. As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes. To make HFCS, the corn syrup is further processed by D-xylose isomerase to convert some of its glucose into fructose. HFCS was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese Agency of Industrial Science and Technology, where the enzyme was discovered in 1965. As a sweetener, HFCS is often compared to granulated sugar, but manufacturing advantages of HFCS over sugar include that it is easier to handle and cheaper. "HFCS 42" and "HFCS 55" refer to dry weight fructose compositions of 42% and 55% respectively, the rest being glucose. HFCS 42 is mainly used for processed foods and breakfast cereals, whereas HFCS 55 is used mostly for production of soft drinks. The United States Food ...
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Richard O
Richard is a male given name. It originates, via Old French, from Old Frankish and is a compound of the words descending from Proto-Germanic ''*rīk-'' 'ruler, leader, king' and ''*hardu-'' 'strong, brave, hardy', and it therefore means 'strong in rule'. Nicknames include "Richie", "Dick", "Dickon", " Dickie", "Rich", "Rick", "Rico", "Ricky", and more. Richard is a common English, German and French male name. It's also used in many more languages, particularly Germanic, such as Norwegian, Danish, Swedish, Icelandic, and Dutch, as well as other languages including Irish, Scottish, Welsh and Finnish. Richard is cognate with variants of the name in other European languages, such as the Swedish "Rickard", the Catalan "Ricard" and the Italian "Riccardo", among others (see comprehensive variant list below). People named Richard Multiple people with the same name * Richard Andersen (other) * Richard Anderson (other) * Richard Cartwright (other) * Ri ...
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Oklahoma Agricultural Experiment Station
OSU Ag Research formerly known as the Oklahoma Agricultural Experiment Station, is a research facility located on the campus of Oklahoma State University–Stillwater (OSU), and part of its Division of Agricultural Sciences and Natural Resources. It conducts research in agriculture, natural resources, rural economies and social issues, and accounts for 37% of the research conducted at OSU. The station was established by the Hatch Act of 1887. References

Agricultural research institutes in the United States Oklahoma State University Research institutes in Oklahoma Research institutes established in 1887 {{OKState-stub ...
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Glucose Isomerase
In enzymology, a xylose isomerase () is an enzyme that catalyzes the interconversion of D-xylose and D-xylulose. This enzyme belongs to the family of isomerases, specifically those intramolecular oxidoreductases interconverting aldoses and ketoses. The isomerase has now been observed in nearly a hundred species of bacteria. Xylose-isomerases are also commonly called fructose-isomerases due to their ability to interconvert glucose and fructose. The systematic name of this enzyme class is D-xylose aldose-ketose-isomerase. Other names in common use include D-xylose isomerase, D-xylose ketoisomerase, and D-xylose ketol-isomerase. History The activity of D-xylose isomerase was first observed by Mitsuhashi and Lampen in 1953 in the bacterium ''Lactobacillus pentosus''. Artificial production through transformed ''E.coli'' have also been successful. In 1957, the D-xylose isomerase activity on D-glucose conversion to D-fructose was noted by Kooi and Marshall. It is now known that isomer ...
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Enzyme
Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. Almost all metabolic processes in the cell need enzyme catalysis in order to occur at rates fast enough to sustain life. Metabolic pathways depend upon enzymes to catalyze individual steps. The study of enzymes is called ''enzymology'' and the field of pseudoenzyme analysis recognizes that during evolution, some enzymes have lost the ability to carry out biological catalysis, which is often reflected in their amino acid sequences and unusual 'pseudocatalytic' properties. Enzymes are known to catalyze more than 5,000 biochemical reaction types. Other biocatalysts are catalytic RNA molecules, called ribozymes. Enzymes' specificity comes from their unique three-dimensional structures. Like all catalysts, enzymes increase the reaction ra ...
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Glucose
Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using energy from sunlight, where it is used to make cellulose in cell walls, the most abundant carbohydrate in the world. In energy metabolism, glucose is the most important source of energy in all organisms. Glucose for metabolism is stored as a polymer, in plants mainly as starch and amylopectin, and in animals as glycogen. Glucose circulates in the blood of animals as blood sugar. The naturally occurring form of glucose is -glucose, while -glucose is produced synthetically in comparatively small amounts and is less biologically active. Glucose is a monosaccharide containing six carbon atoms and an aldehyde group, and is therefore an aldohexose. The glucose molecule can exist in an open-chain (acyclic) as well as ring (cyclic) form. Gluco ...
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Fructose
Fructose, or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed by the gut directly into the blood of the portal vein during digestion. The liver then converts both fructose and galactose into glucose, so that dissolved glucose, known as blood sugar, is the only monosaccharide present in circulating blood. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847. The name "fructose" was coined in 1857 by the English chemist William Allen Miller. Pure, dry fructose is a sweet, white, odorless, crystalline solid, and is the most water-soluble of all the sugars. Fructose is found in honey, tree and vine fruits, flowers, Berry, berries, and most List of root vegetables, root vegetables. Commercially, fructose is derived from sugar cane, sugar beets, and maize. Hi ...
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Corn Products Company
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn ( North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences (or "tassels") and separate ovuliferous inflorescences called ears that when fertilized yield kernels or seeds, which are fruits. The term ''maize'' is preferred in formal, scientific, and international usage as a common name because it refers specifically to this one grain, unlike ''corn'', which has a complex variety of meanings that vary by context and geographic region. Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice. In addition to being consumed directly by humans (often in the form of masa), maize is also used for corn ethanol, animal feed and other maize products, such as corn starch an ...
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High Maltose Corn Syrup
High-maltose corn syrup is a food additive used as a sweetener and preservative. The majority sugar is maltose. It is less sweet than high-fructose corn syrup and contains little to no fructose. It is sweet enough to be useful as a sweetener in commercial food production, however. To be given the label "high", the syrup must contain at least 50% maltose. Typically, it contains 40–50% maltose, though some have as high as 70%. By using β-amylase or fungal α-amylase, glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced.p. 465 This is possible because these enzymes remove two glucose units, that is, one maltose molecule at a time from the end of the starch molecule. Uses High-maltose corn syrup is used as a substitute for normal glucose syrup in the production of hard candy: at a given moisture level and temperature, a maltose solution has a lower viscosity than a glucose solution, but will still set to a hard prod ...
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High Fructose Corn Syrup And Health
High-fructose corn syrup (HFCS), also known as glucose–fructose, isoglucose and glucose–fructose syrup, is a sweetener made from corn starch. As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes. To make HFCS, the corn syrup is further processed by D-xylose isomerase to convert some of its glucose into fructose. HFCS was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese Agency of Industrial Science and Technology, where the enzyme was discovered in 1965. As a sweetener, HFCS is often compared to granulated sugar, but manufacturing advantages of HFCS over sugar include that it is easier to handle and cheaper. "HFCS 42" and "HFCS 55" refer to dry weight fructose compositions of 42% and 55% respectively, the rest being glucose. HFCS 42 is mainly used for processed foods and breakfast cereals, whereas HFCS 55 is used mostly for production of soft drinks. The United States F ...
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