Today I did the sweetness lab with julius. We lined up several different carbohydrates and then sampled them. WE jugded them on a scale of 0-200 based on the common one sucrose which was 100. 0 was the most bitter and then up to 200 would be considered the sweetest. I felt like monomers and disaccharides tended to be sweeter. The ones with more rings were more bitter , such as starch and cellulose.
Yes, for fructose, I taste it all the time in the food that I eat. Such as fruits and my sweet tea.
THere are taste cells in the taste buds. Taste buds have 50 to 100 taste cells inside of them. About a quarter of them respond to sweet stuff and another percent of them respond to things that are bitter, sour, and salty.
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