Prepare for the Sweetness

So today we had a sweetness lab. My partner and i tasted different kinds of Carbs such as Sucrose or even cellulos. ( SPOILER- cellulose didn't taste good). The Carbs we tasted were,
Sucrose
Glucose
Fructose
Galactose
Maltose
Lactose
Starch
Cellulose. The goal of the lab was to identify the structure of each carb and the function of it. For example, does it store energy or does it help living things, or does the carb taste sweet or not.
- I would say the sweetest carbs were Sucrose, Glucose, and Frucrose. Not just because these are found in every sweet item or candy such as gummy bears, or marshmellos, but because there were less rings in the carbs. Basically, the lesser number of rings will be sweeter than a carb with more rings. Weird right.
- Some foods that these sweet carbs are found in are potato chips, gummy bears, lolippops, chocolate, and even bread.... yes even bread as fructose to make it a little sweet. Ever notice the sweetness of white bread or that savory taste? well thats because of the high amount of fructose (sugar) in the bread. That is also why my mom chooses wheat bread over white bread. Because it's "healthier."
- So people wonder what causes the human to taste "sweet" or "bitter" items. Well wonder no longer because a study at The Ohio State University has proven what causes the tongue to taste.  "Scientists at Ohio State University identified a chemical messenger in taste buds called cholecystokinin that tells the brain that something bitter is on the tongue, while a different chemical, neuropeptide Y, signals the brain that something sweet is being eaten." Below is a simple image of the tastebuds on our tongue and where we taste certain things.