Carbohydrate Tasting Lab
Monosaccharaides, disaccharides, and polysaccharides all have an amount of things we call rings. And depending on how many rings that carbohydrate many have will determine that carbohydrates sweetness.
Mono- means one so monosaccharaides have one ring so they will be the sweetest of the carbohydrates. Some examples of monosaccharaides would be glucose, fructose and galactose, which were the three monosaccharaides that we tasted in this lab. With our observations we found out that monosaccharaides were the sweetest.
Di- means two so disaccharides have two rings. In our lab we tasted maltose, and lactose. With our observations, we found out that disaccharides were the second most sweetest our of the 8 other powders we tasted.
Poly- means there or more so polysaccharides will be the least sweet. In our lab we tasted starch and cellulose and found out that they had no "sweetness" what so ever.
The testers both agreed on one rating we gave to the substance we ate.
The Human tongue taste by picking up chemically reacts with the taste receptors (located on taste buds) in your tongue to create the thing we call taste. So when we eat a carbohydrate depending on what it is should vary depending on the amount of rings it has.
The testers both agreed on one rating we gave to the substance we ate.
The Human tongue taste by picking up chemically reacts with the taste receptors (located on taste buds) in your tongue to create the thing we call taste. So when we eat a carbohydrate depending on what it is should vary depending on the amount of rings it has.
Carbohydrates
|
Types of Carbohydrates
|
Degree of Sweetness (0-200)
|
Color
|
Texture
|
Fructose
|
Mono-
|
100
|
white
|
granular
|
Glucose
|
Mono-
|
150
|
white
|
granular
|
Galactose
|
Mono-
|
100
|
white
|
powdery
|
Sucrose
|
Di-
|
100
|
white
|
granular
|
Maltose
|
Di-
|
50
|
brown
|
grainy
|
Lactose
|
Di-
|
70
|
white
|
grainy
|
Starch
|
Poly-
|
0
|
white
|
powdery
|
Cellulose
|
poly-
|
0
|
white
|
powdery
|
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