However, these substances are thousands of times sweeter than sucrose, which we seldom see. What we usually use is saccharin, which is 500 times sweeter than sucrose.
From a chemical point of view, sugar and saccharin are completely irrelevant. Only one thing is the same, that is, they are all sweet. How was saccharin discovered?
1879 One afternoon, in the laboratory of Hopkins University in the United States, Russian chemist Farid Berger was happily shuttling between bottles and cans. Today, he is in a particularly good mood. First, the synthesis experiment of aromatic sulfonic acid compounds he is doing is progressing smoothly and will have results soon. Secondly, today is his birthday, and his wife Natasha prepared dinner for him to get together.
Twilight arrival, the laboratory gradually darkened. Farid Berger was so absorbed in the boiling solution in the flask under the gas lamp that he completely forgot the birthday dinner in the evening. Finally, the experiment has a clue. He happily picked up the pencil on the desk and recorded the experimental results in the experimental notebook. At this moment, the wall clock on the wall rang. "Oh, it's already 6 o'clock." Only then did he remember the time for dinner. He hurriedly put a pencil in his pocket, put on his coat and ran home. The wife and husband are busy together. The husband sets the glasses and tableware, and the wife brings plates of dishes. Dinner started in a pleasant atmosphere. Farid Bigger forked a steak and stuffed it into his mouth. Suddenly, he stopped chewing and asked with a little surprise, "Natasha, did you put sugar in your fried steak today?" "No, I've never heard of adding sugar to steak. However, "the wife also said strangely," there is something wrong with the food today. Just try it. This salad is also sweet. " After dinner, farid Berger was still thinking about this strange sweet steak and sweet salad. Out of the habit of scientists, he wants to find out the reason. After checking the kitchen utensils, he fixed his suspicious eyes on the tableware. He licked the edge of the plate, thought for a moment, then licked his hand, then immediately took out the pencil in his pocket and licked it with his tongue. "The problem is pencils, pencils!" Farid Bigger roared, "Look, Natasha, all the tableware I touched with my hands is sweet. This sweetness comes from my pencil." To be sure, the sweetness on the pencil was acquired in the laboratory. It seems that there must be a strange and especially sweet substance in the laboratory. I'm going to find out. "farid Berger rushed to the laboratory, lit the gas lamp, and carefully checked the experimental instruments one by one. Finally, he found that the sweetness came from a chemical called o- sulfonimide sodium. This accidental discovery opened a new road of invention for farid Berg. Since then, he has concentrated all his energy on studying the substances extracted from this coal tar. He extracted toluene from black, sticky and smelly coal tar, treated it with sulfuric acid sulfonation, phosphorus pentachloride and ammonia water, then oxidized it with potassium permanganate, and finally obtained a particularly sweet white crystal through crystallization dehydration. He called it "saccharin" and measured that it was 500 times sweeter than sucrose.
Farid Berg immediately announced his invention and obtained a patent in the United States. 1886, the chemist moved to Germany, where he established the world's first factory to extract saccharin from coal tar. Saccharin began to break into people's lives.
Second statement: 1879, Ella Lymson and Konstantin FarHerberger, who work in the laboratory of Johns Hopkins University in the United States, came home for dinner and were having dinner when they suddenly stopped. Herberger forgot to wash his hands before dinner. Most chemists will die in this situation, but Herberger accidentally discovered the artificial sweetener-saccharin. On this discovery, the two of them published a paper together, but only Herberger's name was on the patent of saccharin, and he secretly applied for the patent of saccharin. Later, Lymson said, "Fa Herberger is a scoundrel. It's disgusting that my name is with his name. "
Excessive consumption of saccharin can lead to poisoning.
After taking saccharin (more than 5g), nausea, clear water vomiting, persistent pain around umbilicus, paroxysmal colic, abdominal distension, dizziness, thirst, oliguria, blood pressure drop and other symptoms may occur about 2 hours. Urine examination showed red blood cells, muscle twitching and pain, mild twitching, delirium and auditory hallucination. Severe poisoning patients can lead to death or severe neuritis (mostly caused by one-time overdose and repeated consumption). There is no specific medicine for treatment, mainly symptomatic treatment, immediate gastric lavage, spasmolysis, pain relief, vitamin B and C supplementation, glucose salt solution supplementation, accelerated excretion and so on.
Eggs and saccharin can be poisoned when eaten together.
The amino acid in the heated egg will react with phthalimide to form a compound called glycosyl lysine, which will destroy the amino acid composition in the egg. The produced compounds are toxic, and excessive dosage will lead to death.