Andreas Marggraf was a German pharmacist/chemist who lived from 1709-1782. During his lifetime, he worked with the goal of an increased understanding of certain elements and molecules. In 1747, he isolated sucrose from sugar beets, arguably his most influential discovery, as it has revolutionized the modern sugar industry with the process he used to extract such sugar. In that same year, he experimented with raisins to extract glucose. Raisins are comprised of many molecules, including many sugars like sucrose, fructose, and glucose. Glucose embodies around 28% of a raisin's composition, the second most present sugar only to fructose. Through multiple chemical extraction techniques, Margraff extracted a white powder he referred to in his notes as, "eine Art Zucke," which can be translated as, "a type of sugar." He noted he'd found a substance with slightly less sweetness than table sugar. Later, to prove this substance was pure, and completely isolated he performed a series of tests in which he tested it's melting point. It is a widely accepted law of chemistry, pure substances have discreet melting points, whereas mixtures of substances melt over a range of temperatures. Glucose passed the "test" with a melting point of approximately 302 degrees Fahrenheit. Margraff, however left much unknown about this critical compound, which up to this point in time was merely a sweet, pure compound in raisins. The discoveries of Marggraf opens the door for Dumas and Fischer to accomplish what they did.