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  2. Richard O. Marshall - Wikipedia

    en.wikipedia.org/wiki/Richard_O._Marshall

    He is best known for being the first person to create High Fructose Corn Syrup along with his partner Earl R. Kooi in 1957. They first discovered how to use the glucose isomerase enzyme to convert glucose to fructose [1] while working at the Corn Products Company. They patented the process in 1960. [2]

  3. Oxalyl-CoA decarboxylase - Wikipedia

    en.wikipedia.org/wiki/Oxalyl-CoA_decarboxylase

    Simplified reaction mechanism of oxalyl-CoA decarboxylase. The unlabeled base is believed to be the 4'-imino group of TPP. A key feature of the cofactor TPP is the relatively acidic proton bound to the carbon atom between the nitrogen and sulfur in the thiazole ring, which has a pKa near 10. [11]

  4. Oxalate - Wikipedia

    en.wikipedia.org/wiki/Oxalate

    Oxalate (systematic IUPAC name: ethanedioate) is an anion with the chemical formula C 2 O 2− 4.This dianion is colorless. It occurs naturally, including in some foods. It forms a variety of salts, for example sodium oxalate (Na 2 C 2 O 4), and several esters such as dimethyl oxalate ((CH 3) 2 C 2 O 4).

  5. What is corn syrup? When should you use it and why does it ...

    www.aol.com/news/corn-syrup-why-does-bad...

    Answer: No. High-fructose corn syrup is corn syrup that has been further treated with enzymes to break down some of the glucose into another common sugar, fructose. Fructose “is the sweetest of ...

  6. Oxalate degrading enzyme - Wikipedia

    en.wikipedia.org/wiki/Oxalate_degrading_enzyme

    Oxalate oxidase (Enzyme Commission number EC 1.2.3.4 [2] )occurs mainly in plants. It can degrade oxalic acid into carbon dioxide and hydrogen peroxide. [3]Oxalate decarboxylase (OXDC,EC 4.1.1.2) is a kind of oxalate degrading enzyme containing Mn 2+, [4] found mainly in fungi or some bacteria.

  7. Corn syrup - Wikipedia

    en.wikipedia.org/wiki/Corn_syrup

    Corn syrup is a food syrup which is made from the starch of corn/maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture , add volume, prevent crystallization of sugar, and enhance flavor.

  8. Oxalate decarboxylase - Wikipedia

    en.wikipedia.org/wiki/Oxalate_decarboxylase

    In enzymology, an oxalate decarboxylase (EC 4.1.1.2) is an oxalate degrading enzyme that catalyzes the chemical reaction oxalate + H + ⇌ {\displaystyle \rightleftharpoons } formate + CO 2 Thus, the two substrates of this enzyme are oxalate and H + , whereas its two products are formate and CO 2 .

  9. Oxalate oxidase - Wikipedia

    en.wikipedia.org/wiki/Oxalate_oxidase

    In enzymology, an oxalate oxidase (EC 1.2.3.4) is an oxalate degrading enzyme that catalyzes the chemical reaction: oxalate + O 2 + 2 H + ⇌ {\displaystyle \rightleftharpoons } 2 CO 2 + H 2 O 2 The 3 substrates of this enzyme are oxalate , O 2 , and H + , whereas its two products are CO 2 and H 2 O 2 .