The purpose of this lab was to see how the structure of a carbohydrate affect its sweetness. Through our evidence, we think that monosaccharides taste sweeter than disccharides and polysaccharides, and disaccharides taste sweeter than polysaccharides. In our experiment, we gave each sugar a degree of sweetness from a scale of 0-200. We gave fructose a degree of 200,we gave glucose a degree, and we gave galactose a degree of 75. These support our claim because these are the three monosaccharides, and they have the highest degree of sweetness out of all the other sugars. Also, the two polysaccharides(starch and cellulose) both had a degree of 0, which supports our claim because that is the lowest degree of sweetness and we stated that polysaccharides had the least amount of sweetness. Sucrose had a sweetness degree of 100, maltose had a degree of 50, and Lactose had a degree of 10. These were the disaccharides in our experiment, and they support our claim because all those degrees are less then the two monosaccharides but more than the two polysaccharides.
The structure of the carbohydrate might affect how they are used by cells or organisms. I think that the more rings there are, the more energy will be provided for the cell or organism.
In this experiment, the rating for each sample differed from person to person. Different tasters have different taste buds. If I thought maltose was fifty degrees, someone else may have thought that it is was a 75 just because everyone tastes things differently. Secondly, the amount of carbohydrate that someone tastes might affect their rating of the sweetness. If someone takes an extremely small amount of fructose in their hand, it might taste less sweet. If someone takes a decent amount of fructose in their hand, then they might think it is more sweet than the person who took very little fructose. The person who took a small amount might give it a 170, while the person who took a decent amount might give it a 200. Lastly, the amount of time in between tastings could affect the way someone tastes a carbohydrate. If someone tastes galactose right after they taste fructose, their rating might be different than someone who takes about twenty seconds between the tasting. If they taste galactose right after they taste fructose, they might give it a rating of 100 because the taste of fructose may have stayed in their mouth. The person who takes twenty seconds to taste galactose might give a rating of 75 because the taste of fructose may have faded away. For these reasons, the results in this experiment could have varied.
The structure of the carbohydrate might affect how they are used by cells or organisms. I think that the more rings there are, the more energy will be provided for the cell or organism.
In this experiment, the rating for each sample differed from person to person. Different tasters have different taste buds. If I thought maltose was fifty degrees, someone else may have thought that it is was a 75 just because everyone tastes things differently. Secondly, the amount of carbohydrate that someone tastes might affect their rating of the sweetness. If someone takes an extremely small amount of fructose in their hand, it might taste less sweet. If someone takes a decent amount of fructose in their hand, then they might think it is more sweet than the person who took very little fructose. The person who took a small amount might give it a 170, while the person who took a decent amount might give it a 200. Lastly, the amount of time in between tastings could affect the way someone tastes a carbohydrate. If someone tastes galactose right after they taste fructose, their rating might be different than someone who takes about twenty seconds between the tasting. If they taste galactose right after they taste fructose, they might give it a rating of 100 because the taste of fructose may have stayed in their mouth. The person who takes twenty seconds to taste galactose might give a rating of 75 because the taste of fructose may have faded away. For these reasons, the results in this experiment could have varied.
Popular Science states that the bumps on our tongue, or taste buds in other words, help determine how we taste not only sweetness, but also the other four kinds of tastes. According to Popular Science, "Although our brains can recognize the same five tastes—bitter, sweet, salty, sour and umami (savory)—the suite of chemicals that can trigger those signals varies from one person to the next." This means that people's taste buds that were tasting these carbohydrates might have responded differently to the sweetness of it, therefore making a wide range of ranking possible. I thought that cellulose was a zero, probably because my taste buds don't react to cellulose like someone else's might have. If I gave cellulose a zero, then someone else might have given it a 10 because their taste buds react to cellulose better.
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