In the course of the 1920s and 1930s, great progress was made in the study of the intermediary reactions by which sugar is anaerobically fermented to lactic acid or to ethanol and carbon dioxide.
The research I have been doing - studying how foodstuffs yield energy in living cells - does not lead to the kind of knowledge that can be expected to give immediate practical benefits to mankind. If I have chosen this field of study, it was because I believed in its importance in spite of its theoretical character.
The concept of evolution postulates that living organisms have common roots, and in turn, the existence of common features is powerful support for the concept of evolution.
The existence of common features in different forms of life indicates some relationship between the different organisms, and according to the concept of evolution, these relations stem from the circumstance that the higher organisms, in the course of millions of years, have gradually evolved from simpler ones.
