The fructose in honey is mainly in the β-D-pyranose form. This is oneof the sweetest carbohydrates known, about twice as sweet as glucose; the β-D-furanose form of fructose is much less sweet. The sweetness of honey gradually decreases at a high temperature. Also, high-fructose corn syrup (a commercial product in which much of the glucose in corn syrup is converted to fructose) is used for sweetening cold but not hot drinks. What chemical property of fructose could account for both these observations?

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The fructose in honey is mainly in the β-D-pyranose form. This is one
of the sweetest carbohydrates known, about twice as sweet as glucose; the β-D-furanose form of fructose is much less sweet. The sweetness of honey gradually decreases at a high temperature. Also, high-fructose corn syrup (a commercial product in which much of the glucose in corn syrup is converted to fructose) is used for sweetening cold but not hot drinks. What chemical property of fructose could account for both these observations?

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