A necessary prerequisite for a full understanding of any species’ behavior includes possessing comprehensive knowledge of their respective sensory world. Here we attempted to determine the sensory threshold for a response to sweetness in both the flesh fly Sarcophaga bullata and Homo sapiens. Flies and humans alike were exposed to increasingly concentrated solutions of glucose and monitored for a positive response, indicative of the detection of sweetness. Results from our experiment strongly indicate the population threshold for sweetness detection in S. bullata resides at a glucose solution concentration level of 1%, while humans exhibited an increased sweetness sensitivity, with the population threshold appearing at 0.1%. However, while …show more content…
al. 2004). Important takeaways from these studies indicate that members of the taxa tend to be most responsive to simple and sweet flavored carbohydrates (Dethier 1955, as quoted in Jakinovich et. al. 1971). However, taxa members responses to amino acids have been shown to be more subtle, if present at all, with Potter and Bertin (1988), for example, determining no significant response to a variety of amino acid solutions in S. bullata.
Traditionally, experimental analysis of Homo sapiens taste thresholds has similarly focused on these two classes of biomolecules, with similar sweetness thresholds as those exhibited by members of the taxa Insecta being established in H. sapiens with respect to simple carbohydrates. For example, while Scheiner et. al. in (2003) (as quoted in Scheiner et al. 2004), demonstrated that a sucrose concentration above 3% was sufficient to induce a positive sweetness detection rate of close to 60% in a population of the honey bee, Apis mellifera, Richard Bowen (2016) has indicated the H. sapiens population response threshold resides around sucrose concentrations of 3.4%.
Recently however, the movement away from the high calorie content of simple carbohydrate sweeteners in the human diet, has generated an industry of artificial sweeteners commonly utilized by H.
Of the five senses that humans employ in everyday life, taste and sight are two of the more interesting senses. They are continually developed throughout our entire lives and we are exposed to new sights and tastes everyday. Many people think that our senses are all unique and independent of each other, but taste and sight are surprising similar in many aspects, such as their development. Not only are taste and sight developed similarly, but they are also affected by familiarity, socialization, and memory. Although many people in the world believe that all our senses are different in function and development, taste and sight have a unique connection between the two senses that makes them very similar.
In this experiment the four different types of sugar substitutes will be tested with yeast to determine if the type of sugar substitute directly affects the respiration rate of yeast. The four different types of sugar substitutes include Saccharin (Sweet ‘N Low),
In previous studies, Frank and Byram’s article suggest that taste and smell interactions are dependent on taste and odor. In their experiments, they gave subjects strawberry
Thesis: Overall, recent studies have shown that sugar substitutes isn’t and can cause potential health problems.
Abstract: This experiment was exploring our curiosity of sowbugs and their preferences. Our main question was about how the sowbugs natural diet can affect their preference for sodium chloride also known as table salt and glucose which is also known as sugar. The experiment involved testing how much time each sowbug spent in each substance when in a tray with both salt and sugar on opposite sides.
The use of artificial sweeteners in beverages and food has been on a steady rise since 1969, the year it was authorized in the United States of America. The popularity of artificial sweeteners has been on a rise because of the benefit that it is a zero calorie sweetener .Even though artificial sweeteners have some great benefits many scientists believe that it causes adverse effects such as cancer, weight gain and depression. I strongly believe that consumers are not aware of the side effects of artificial sweeteners hence the increase in consumption since 1969.
Comparatively, sugar is not necessarily essential to human survival. It has other draws for humans though, due to the addictive effects that it has, and its ability to sweeten even the blandest foods. Although sugar has been present in diets before hand, “by
Introduction: In this lab, we studied biomolecules. Biomolecules are molecules that are existent in all living organisms. The four biomolecules, we are learning in class are proteins, carbohydrates, lipids, and nucleic acid. The three biomolecules being addressed in the lab are proteins, carbohydrates, and lipids.
The year is 1878 in Baltimore, Maryland. Constantin Fahlberg had come home from his job as a chemist and was about to have a delicious meal. He had spilled something on his hand while working in his lab earlier but that didn’t concern him. Instead he grabbed a roll off of the dinner table, plopped it into his mouth, and sat down to eat. To his amazement the roll tasted amazingly sweet, too sweet to just have been a roll his wife made. Realizing it was from the substance he spilled on his hand, he dashed to the lab he worked at and tasted everything at his worktable, especially tasting the vials, beakers, and dishes he used for his experiments. Finally he found the source of the sweetness: an overboiled beaker in which o-sulfobenzoic acid had reacted with phosphorus (V) chloride and ammonia, producing benzoic sulfimide or as what most people know as the synthetic sugar called saccharin (Hicks, Jesse).
Artificial sweeteners such as aspartame are commonly used as substitutes for sugar in everyday products that we consume such as foods and soft drinks due to the fact that they contain no calories. This has further led to a growing trend of artificial sweeteners being used by people as an alternative to sugar to control weight. Although extensive research has demonstrated the safety of six different low-calorie sweeteners currently approved for use, there is still ongoing debate over the potential health threats they pose.
But the history of the spread of sugar could have only happened to this extent because of its unparalleled appeal to humans. The sweet taste is undeniably connected to the finer things in life, celebrations like engagements and weddings in many cultures are not complete with out some sweet treat. It is engrained in our world. So why are humans so inclined to like this sweet taste. One reason that is given by That Sugar Film is that our love for sucrose comes from our primate heritage.The human tongue can detect four basic flavors — salt, sour, bitter and sweet, but humans are naturally drawn to sweet because we evolved from primates that ate fruit in the trees.
Ever since the basic principles of chemistry became apart of human knowledge, scientists have been fascinated with understanding the physical and chemical properties of novel compounds. The prevalent use of artificial sweeteners, (a group of synthetically manufactured compounds with no caloric value) as table sugar alternatives in many of today’s commercially traded goods is an example of applying chemistry to generate novelty. However, the biological effects associated with their consumption remains shrouded in public misconceptions.1 As a result, the consumption of artificially sweetened beverages (ASB) has become the emphasis for many obesity and neurological related clinical studies. Does the consumption of aspartame have adverse effects on body mass and neurological activity in humans?
	Another important idea proposed by Mintz is that sweetness is naturally desired by humans. He supports this by reporting on the work of researchers studying infants in the United States and how they are drawn to sweetness without having prior experience with it. He also states on page 15 that Alaskan Eskimos "consume sucrose despite the discomforts associated with the offending items."
The debate between naturally derived sugars and low-calorie artificial sweeteners has been going on for years now. As our population’s obesity rate grows every year and health concerns related to weight-control grows along with it, natural sugar is scrutinized and we are told to keep away from it as it is our enemy. Over the last couple of decades, we have been introduced to more and more varieties of artificial sweeteners promising to deliver the same sweetness or even more sweetness than natural sugar (some offer as much as 200 times more sweetness than sugar) but with a much lower calorie content, or some even no calories at all. Artificial sweeteners such as Splenda, Sweet n’ Low, NutraSweet, and Equal have become popular as “better alternatives” to table sugar, promising to help battle weight gain and actually assist in losing weight. However, does this make it the healthier option? As with all things, both natural sugar and artificial sugar have their pros and cons, but in order to find the best option in regards to our health and futures, it’s important to weigh them according to scientific findings and research.
“Artificial Sweeteners: Sugar-Free, but at What Cost?” Harvard Health Blog, Harvard Medical School, 12 Dec. 2016, www.health.harvard.edu/blog/artificial-sweeteners-sugar-free-but-at-what-cost-201207165030. Accessed 28 Feb. 2017. Holly Strawbridge is an author for Harvard Health Blog. Strawbridge’s purpose in writing this article was to inform the general public of the dangers of artificial sweeteners. The article mainly briefs over the negative effects of consuming artificial sweeteners, specifically the diseases potentially caused by them. This article speaks more negatively of artificial sweeteners than any other source used. It is also fairly short and direct. It can be determined unbiased and credible due to the fact that it was published through Harvard Medical School. This source would not be optimal for this essay because it provides information showing that artificial sweeteners are unhealthy and lead to weight