Lab of Sweets

During the lab, my partners and I, put different types of sugar (Sucrose, Glucose, Fructose, Glactose, Maltose, Lactose, Starch, and Cellulose) in separate boxed off sections of a paper towel, one by one tasting each of them and rating how sweet they tasted to us. There was a relation between structure and the taste of the sugar, the more complex the structure, the worse it tasted. I can relate some of these sugars to some fruit that I have eaten and more or less, a few sweets, candy.