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Who discovered saccharin?

Updated: 12/12/2022
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13y ago

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Constantine Fahlberg in 1879.

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Q: Who discovered saccharin?
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Related questions

What is the artificial sweetener discovered by Constantin Fhalberg?

Saccharin was the first artificial sweetener, discovered in 1879 by Constantin Fahlberg at Johns Hopkins University. The Monsanto Chemical Works was incorporated in 1901 to produce saccharin in the United States. Saccharin is easy to make, stable when heated, and is approximately 300 times sweeter than sucrose when equal quantities are compared. One common saccharin product is Sweet and Low.


Is saccharin bad?

Saccharin has been used safely since 1878.


What is sweeter sugar cane or saccharin?

Saccharin is sweeter by 500 times


Is saccharin a carbohydrate?

Saccharin is an artificial sweetener. It is free of carbohydrates and is calorie free.


What is the common name name of saccharin?

Sweet'N Low is the most common brand of saccharin. Saccharin is the common name otherwise. Its chemical name is benzoic sulfilimine.


What is a sentence i could use with the word saccharin?

I don't use saccharin any more.


Should you take the pneumonia vaccine if you are allergic to saccharin?

Yes, in fact I did and I have an intolerance to saccharin. I had no reaction.


Is aspartame in Sweetex?

No, Sweetex is made from sodium saccharin, the solid form of the non-nutritive sweetener saccharin.


What is the pH of Saccharin?

2


How do you convert saccarine into sugar?

Saccharin cannot be directly converted into sugar because they are chemically different substances. Saccharin is an artificial sweetener, while sugar (sucrose) is a naturally occurring carbohydrate. To obtain sugar from saccharin, you would need to find an alternative method or source of sugar.


What are saccharin tablets?

Saccharin is an artificial sweetener (or sugar substitute) which is no longer in use, because we have better artificial sweeteners now.


Is saccharin polar?

Saccharin is a sweet-tasting synthetic compound which is used as a substitute for sugar in food and drink. It is a polar molecule.