Sweetness Lab

                                                                         Sweetness Lab

     1. I believe that monosaccharides are sweeter than the other forms of carbohydrates, since fructose and glucose are really sweet and are monosaccharides. Disaccharides are neutral, since while sucrose is really sweet, lactose and maltose really aren't. And finally, polysaccharides are the least sweet, since both starch and cellulose are really bland.

2. In crystalline form, most monosaccharides are present in a "long chain" structure. Some monosaccharides are modified by cellular enzymes to enhance or change their cellular function. The number and type of monosaccharides used, as well as the position of bond between them, determines the 3D structure of each carbohydrate.

3. All testers gave each sample the same or near the same rating. One reason why it could taste different for one person is if they have different tastebuds, accidentally mix sugars, or dont drink water between tasting.

4. Our tongues detect the majority of the tastes using protein receptors on the surface of the taste cells. The receptors snap together in specific ways, and when they do, the cells send signals to the brain reporting the molecules' presence. Therefore, the testers could rank sweetness differently because although our brains can recognize the same five tastes-bitter, sweet, salty, sour and savory-the suite of chemicals can trigger those signals vary from one person to the next.