1. The structure of a carbohydrate affects its taste because the more rings on a carbohydrate, the less sweet is will be.
Monosaccharides are the sweetest of the carbohydrates with degrees of
sweetness ranging from 60 out of 200 to 200 out of 200. Disaccharides
are semi-sweet carbohydrates with degrees of sweetness ranging from 10
out of 200 to 100 out of 200. Polysacchrides are carbohydrates that are
not sweet and all have a deggree of sweetness of 0 out of 200. For
example, fructose is a monosaccharide that has a sweetness of 200 out of
200 while starch is a polysaccharide that has a sweetness of 0 out of
200. This data support the fact that monosaccharides are the sweetest
carbohydrate, disaccharides are semi-sweet carbohydrates, and
polysaccharides are carbohydrates with no sweetness. My hypothesis was
supported that if sucrose is naturally found in fruits and vegetables,
it will be sweet. Sucrose is a disaccharide that has a sweetness of 100
out of 200. This hypothesis also supports my reasoning that
disaccharides are semi-sweet carbohydrates.
2. The structure of carbohydrates are rings of hydrogen, carbon, and oxygen. Different types of carbohydrates have different numbers of rings for different purposes. For example, cellulose, a polysaccharide, has multiple rings which it uses to make cell walls. Since there are many rings, there are enough to build an entire wall around the cell. Monosaccharides, however have more simple uses because they only have one ring. Glucose, a monosaccharide is used by cells as a primary source of energy. The structure of carbohydrates suggest whether they are used for simple or more complex tasks.
3. No, all of the testers gave each sample a different rating. One reason this occurred is because each person has unique senses and everyone tastes slightly different. What is sweet for one person may not be sweet at all for another person. Another reason is because there was no given scale to inform everyone what a 200 sweetness tasted like and what a 100 sweetness tasted like. Therefore, everyone's analytical thinking to determine what measurement of sweetness each carbohydrate was different. A third reason that everyone gave the samples a different rating is because we did not cleanse our palette between tastings. Depending on the order in which each person tasted the sugars, the carbohydrates' sweetness was based on what carbohydrate they tasted before.
4. "Savory dishes that taste of broth evoke pleasant emotions in most people. They are a signal that the food is rich in protein...flavors that are appetizing increase the production of saliva and gastric juices, making them truly mouthwatering...The chemical substance responsible for the taste is freed in the mouth and comes into contact with a nerve cell. It activates the cell by changing specific proteins in the wall of the sensory cell. This change causes the sensory cell to transmit messenger substances, which in turn activate further nerve cells. These nerve cells then pass information for a particular perception of flavor on to the brain." Humans taste sweetness because of taste buds on the tongue that send sensory information to the brain. Tasters rank sweetness differently because everyone's cells transmit information differently and at different speeds, causing information people think to vary.
"How Does Our Sense of Tast Work?" How Does Our Sense of Taste Work? U.S. National Library of Medicine, 28 Oct. 2009. Web. 15 Sept. 2015. <http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0072592/>.
2. The structure of carbohydrates are rings of hydrogen, carbon, and oxygen. Different types of carbohydrates have different numbers of rings for different purposes. For example, cellulose, a polysaccharide, has multiple rings which it uses to make cell walls. Since there are many rings, there are enough to build an entire wall around the cell. Monosaccharides, however have more simple uses because they only have one ring. Glucose, a monosaccharide is used by cells as a primary source of energy. The structure of carbohydrates suggest whether they are used for simple or more complex tasks.
3. No, all of the testers gave each sample a different rating. One reason this occurred is because each person has unique senses and everyone tastes slightly different. What is sweet for one person may not be sweet at all for another person. Another reason is because there was no given scale to inform everyone what a 200 sweetness tasted like and what a 100 sweetness tasted like. Therefore, everyone's analytical thinking to determine what measurement of sweetness each carbohydrate was different. A third reason that everyone gave the samples a different rating is because we did not cleanse our palette between tastings. Depending on the order in which each person tasted the sugars, the carbohydrates' sweetness was based on what carbohydrate they tasted before.
4. "Savory dishes that taste of broth evoke pleasant emotions in most people. They are a signal that the food is rich in protein...flavors that are appetizing increase the production of saliva and gastric juices, making them truly mouthwatering...The chemical substance responsible for the taste is freed in the mouth and comes into contact with a nerve cell. It activates the cell by changing specific proteins in the wall of the sensory cell. This change causes the sensory cell to transmit messenger substances, which in turn activate further nerve cells. These nerve cells then pass information for a particular perception of flavor on to the brain." Humans taste sweetness because of taste buds on the tongue that send sensory information to the brain. Tasters rank sweetness differently because everyone's cells transmit information differently and at different speeds, causing information people think to vary.
"How Does Our Sense of Tast Work?" How Does Our Sense of Taste Work? U.S. National Library of Medicine, 28 Oct. 2009. Web. 15 Sept. 2015. <http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0072592/>.
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