The Thorny Path of Science: from the History of Carbohydrate Research

The article describes the main stages of research in the XVII–XIX centuries on the chemical composition and structure of typical representatives of carbohydrates studied in the school chemistry course: glucose, fructose, sucrose, maltose, lactose, starch and cellulose. The materials presented in the publication can serve as a theoretical basis for creating problematic situations when studying organic chemistry in lessons or classes of a circle in grades 10–11, and may also be of interest to school students who show an increased attention in mastering chemistry.