Chapter 5, Problem 13PIAT

Summary Introduction

To review:

The structural difference between fructose and glucose accounting for the fact that fructose tastes more sweeter.

Introduction:

The sweetness of a substance is based on its ability to interact with the proteins present on the tongue’s taste receptors or buds and form hydrogen bonds with them. The sugars like fructose and glucose are sweet in taste because the hydroxyl groups in them can form the hydrogen bond with the proteins on the tongue’s taste buds.