Worlds Sweetest Lab

According to Livescience, "taste bud seems to contain 50 to 100 receptors for each taste".In the lab we taste tested different pure forms of carbohydrates. We decided based on our 0-200 scale of degree of sweetness to determine which carbohydrate was sweet and which was bland or not as sweet. Based on our information collected the structures of monosaccharide(Sucrose, Glucose, Fructose, Galactose) tend to be sweeter then the disaccharides(Maltose, Lactose) and polysaccharide(Starch, Cellulose). I can relate Sucrose, Glucose, Fructose, and Galactose to foods i have eaten because of there sweet taste to foods with High Fructose Corn Syrup (HFCS). All the testers at my lab table had given simular or the same test results. Some examples could have been diffrent because of people pallats and taste buds. All the carbohydrates that are monosachride have an oxygen molecule in there structure drawings. According to NPR, our tongues ability to taste sweetness comes from taste-detecting cells, responding to different molecular components. The taste buds send signals to the brain, which then scales the sweetness based on comparison with other things the tongue has tasted.