From Comptes rendus hebd. de l'Acad. des Sci. 7 109
“To consider the profusion with which the sugar is consumed; the variety of natural products that supply them; the number and the skill of the chemists who have made a careful study of it, one might think that the chemical history of sugars must be complete now.”
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“It results from the comparisons made by M. Peligot, that the grape sugar, that of starch, that of diabetes, and that of honey, have exactly the same composition and the same properties, and constitute a single body which we propose to call Glucose.”
“To consider the profusion with which the sugar is consumed; the variety of natural products that supply them; the number and the skill of the chemists who have made a careful study of it, one might think that the chemical history of sugars must be complete now.”
.
.
.
“It results from the comparisons made by M. Peligot, that the grape sugar, that of starch, that of diabetes, and that of honey, have exactly the same composition and the same properties, and constitute a single body which we propose to call Glucose.”