TASTE
Glucose (Mono) (Sweet)
Mannose (Mono) (Sweet)
Galactose (Milk Sugar) (Mono) (Sweet)
Fructose (Mono) (Sweetest)
Maltose (Di) (Less Sweet)
Lactose (Di) (Milky/Mildly Sweet)
Sucrose (Di) (Sweet)
because they contain OH groups with a
particular orientation that can interact with the
taste receptor for sweetness in our tongues.
Mannose exists in two forms, alpha and beta. The
alpha form is mild and sweet, while the beta
form is bitter. The natural manufacturing
methods for mannose result in a mixture of these
two forms, yielding a product that is mildly sweet
with a slight bitter aftertaste.
because they contain OH groups with a
particular orientation that can interact with the
taste receptor for sweetness in our tongues.
has a sweet taste similar to cane sugar, but with
a "fruity" aroma. Fructose is sweeter than
glucose due to its stereomerism structure.
Fructose absorption occurs via the GLUT-5 [1]
(fructose only) transporter, and the GLUT2
transporter, for which it competes with glucose
and galactose.
GLUT2 exists mainly in the liver and the
pancreas and GLUT5 is responsible for
glucose and fructose transport in the small
intestine.
(opinion: In the lab book we put “no taste” on
Maltose because we only tasted a small
concentration of the sugar)
Maltose is a sugar that tastes less sweet than
table sugar. It contains no fructose and is used
as a substitute for high-fructose corn syrup. Like
any sugar, maltose may be harmful if consumed
in excess, leading to obesity, diabetes and
heart disease.
Maltose taste sweet because maltose contains
two molecules of glucose
Milk is sweet because it contains lactose, which
is a type of sugar. Once lactose enters our bodies,
it's broken down into glucose (simple sugar)
and galactose (also simple sugar).
Sucrose, or table sugar, is formed from two simple
sugars: glucose and fructose. All sugars are
sweet because they contain OH groups with a
particular orientation that can interact with the
taste receptor for sweetness in our tongues.
Gum Arabic (Poly) (tasteless) A natural additive obtained from the bark of the
acacia tree, Gum Arabic is colorless, tasteless
and odorless and is used in commercial food
processing to thicken, emulsify and stabilize foods
such as candy, ice cream, and sweet syrups.

It is a complex mixture of sugars and

hemicellulose. It is commonly used as an
emulsion stabilizer in the food industry.

Wood hemicellulose-rich water solutions had

typically brownish color and wood-like odor
and taste

Starch (Poly) (Tasteless) (Starchy) Starch consists of the two glucose polymers
amylopectin and amylose

Starches are polysaccharides, meaning they are

made up of long chained combinations of those
simple sugars. However our taste buds have not
evolved to sense/taste these long chains as
“sweet” because they are just too big to fit into the
taste receptors.

Starch has no free- OH groups and it is a non-

sugar carbohydrate. Starch is polysaccharide.
Generally, polysaccharides are non-sugar and
they are tasteless and are insoluble in water.

Glycogen (Poly) (Tasteless) Glycogen is an organic, non-polar polymer,

insoluble in water just like starch. It does not have
a specific taste, but once you eat it, an enzyme
called salivary amylase will break it into glucose,
maltose and limit dextrins, causing it to taste a bit
sweet.

Glycogen is the stored form of glucose that's

made up of many connected glucose molecules.

Inulin (Poly) (Slightly Sweet) it's used to help reduce some of the sugar and
sugar substitutes in foods and beverages

Inulin is a polymer composed of fructose

monomers linked via β-(2-1)-d-fructosyl
fructose bonds
 APPEARANCE

Glucose (Mono) Glucose forms white or colorless solids that are

highly soluble in water and acetic acid but poorly
soluble in methanol and ethanol.

Sugar crystals are quite uniform cubes so light is

reflected from the surfaces quite easily and also
passes through the crystals without too much
scattering. The grains of powdered sugar are very
irregular shapes also much smaller and so heavily
scatter both reflected and transmitted light

Mannose ( Mono)

Galactose (Mono) White solid

Fructose (Mono) Pure, dry fructose is a sweet, white, odorless,

crystalline solid, and is the most water-soluble of
all the sugars. Fructose is found in honey, tree
and vine fruits, flowers, berries, and most root
vegetables.

When derived from sugarcane, glucose and

fructose are condensed as water is removed,
which breaks the chemical bond between
glucose and fructose to create a crystal

Maltose (Di) White powder or crystals

Lactose (Di) The compound is a white, water-soluble, non-

hygroscopic solid with a mildly sweet taste.

Sucrose (Di) white odorless crystalline or powdery solid.

Gum Arabic (POly) A natural additive obtained from the bark of the
acacia tree.It is a complex mixture of sugars and
hemicellulose.Wood hemicellulose-rich water
solutions had typically brownish color and wood-
like odor and taste

Starch (Poly) Starch is a soft, white, tasteless powder

Glycogen (Poly) white powders in their dry state

Inulin (Poly) odorless white powder with neutral flavor

 SOLUBILITY (wala pani siya kay libog nasa google wait pata sa notes sa lain group)

Water HCI ETHYL

Glucose (Mono) Yes, Glucose is small Yes, Glucose is a No, Alcohol
(6 carbons) and polar molecule that is molecules have only
dissolves easily in able to dissolve in one polar area and
water because it has aqueous HCl. also have a larger
a number of polar OH nonpolar area. This
groups attached to its makes alcohol not a
carbons. good dissolver of
polar substances.

Mannose ( Mono) Yes

Galactose (Mono)

Fructose (Mono)

Maltose (Di)

Lactose (Di)

Sucrose (Di)

Gum Arabic (POly)

Starch (Poly)

Glycogen (Poly)

Inulin (Poly)