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6 Nov 2019
Question 5. [12pts] Not all non-sugar sweeteners are artificial. [15pts] Stevia, for example, comes from the well-named 'candyleaf plant. Glycyrrhizin is the sweet ingredient in licorice, which is a root. As you can see from the structures, they are somewhat different from sucrose он но SUCROSE STEVIOL Ho GLYCOSIDES OH GLYCIRRHIZIN CH H3C он OH он но но These molecules can be as much as hundreds of times sweeter than sucrose, but don't have the same calories Short Answer. (a) [6pts] Explain why these molecules taste sweet, and (b) [6pts] identify what characteristic they are likely to have that makes these molecules so much sweeter than sucrose; by sweeter, we specifically mean that it takes fewer molecules (lower concentration) to achieve the same sweetness. Show transcribed image text
Question 5. [12pts] Not all non-sugar sweeteners are artificial. [15pts] Stevia, for example, comes from the well-named 'candyleaf plant. Glycyrrhizin is the sweet ingredient in licorice, which is a root. As you can see from the structures, they are somewhat different from sucrose он но SUCROSE STEVIOL Ho GLYCOSIDES OH GLYCIRRHIZIN CH H3C он OH он но но These molecules can be as much as hundreds of times sweeter than sucrose, but don't have the same calories Short Answer. (a) [6pts] Explain why these molecules taste sweet, and (b) [6pts] identify what characteristic they are likely to have that makes these molecules so much sweeter than sucrose; by sweeter, we specifically mean that it takes fewer molecules (lower concentration) to achieve the same sweetness.
Show transcribed image text Trinidad TremblayLv2
2 May 2019