tag:blogger.com,1999:blog-9110535642392948297.post6306302486239653017..comments2024-02-05T03:47:27.847-05:00Comments on Organic I (CHE 351-02 with K. Petersen): My favorite molecue: SucroseKSPhttp://www.blogger.com/profile/16231343576495059292noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-9110535642392948297.post-81245876720143486582013-12-09T17:02:23.836-05:002013-12-09T17:02:23.836-05:00Who doesn't love Sucrose. I mean its sweet. Th...Who doesn't love Sucrose. I mean its sweet. This post was very enlightening it me. I didn't know sugar became popular in the 19th century. I always thought it has been around for much much longeramnyakuphttps://www.blogger.com/profile/10814647866398261037noreply@blogger.comtag:blogger.com,1999:blog-9110535642392948297.post-33470086031372696842013-08-31T20:37:20.472-04:002013-08-31T20:37:20.472-04:00How could you not love sucrose??? Originally, I de...How could you not love sucrose??? Originally, I decided to read your post about sucrose because I figured that it'd revolve around candy and sweet things. I didn't expect that it would be so rich in history as well as a chemically interesting structure. Thanks for the interesting read!Alyssa Phamhttps://www.blogger.com/profile/04778373391104220100noreply@blogger.com