sweetness lab conclotion

Today in biology we tasted 8 different kinds of carbohydrates and see which one of them was the sweetest out of them all. Polysaccharides are not sweet at all because they come in a powder form witch makes it dry. if the carbohydrates are in a granular or crystal form they will dissolve easier than the one that are in a powder form. Me and my team gave all samples the same rating, it could be different by a teammate having different taste buds, may not like sugars, or my like bitter thing more than sweet things. the front part of the tongue is all for tasting sweets, and the back part is for bitterness this helps balance it out.

Today we tried to answer “How does the structure of carbohydrates affect its taste (sweetness)”? We found out that a monosaccharide called fructose is the sweetest out of the 8  carbohydrates we tasted. The quantitative data shows use how sweet the sugars were some raked at 100, some at 0, but the highest rake was 200. this can be related about how scientist study the human tongue and how it tastes sweetness, bitterness, and salty foods.

While our hypothesis was supported by our data, which shows how the different sugars have different tastes, there could have been some error due to tasting different amounts of the sugars. Tasting different amounts of the sugars which will result in a differences in the data table. IT is important to have a good result because an improper result will end in the experiment being a total failure. I recommend to be persis with the amount of sugar to get the persis result. I also recommend that you don’t go crazy on sugar.

This lab was done to demonstrate how the tongue can taste sweets. From this lab i learned how different parts of the tongue tastes different things, which helps me understand the concept of how the tongue works. Based on my experience from this lab I can use this if i want to bake something sweet or bitter.

carbohydrate	type of carbohydrate	sweetness	color	texture	observation
sucrose	dis	100	white	granular	table sugar
glucose	mono	0	white	granular
fructose	mono	150	white	crystal
galactose	mono	75	white	powder
maltose	dis	25	brown	powder	tast like rasens
lactose	dis	50	white	powder
starch	poly	0	white	powder	dry
cellulose	poly	0	white	powder	really dry