Sweetness Lab

In this lab, we collected eight kinds of carbohydrates and figured out their structures,what kind of carbohydrates they were and their functions to see if any of these aspects affect their tastes. The eight carbohydrates we used were sucrose,glucose, fructose, galactose, maltose, lactose, starch, and cellulose.  After tasting these carbohydrates we came to the conclusion that the monosaccharides were the sweetest, the polysaccharides were the least sweet, and the disaccharides were in the middle.  All of these carbohydrates are found in food, or occurs naturally. Sucrose is sugar so its found in most foods, glucose is also a sugar and a product of photosynthesis, fructose is found in fruits and honeys, galactose is found in milk and whey, maltose is found in grain, corn syrup, and forms of starch, lactose is found in milk and occurs in the milk of mammals, starch is found in potatoes, wheat, corn, and cellulose is found in cell walls, so vegetables and plants.