The structural difference between fructose and glucose accounting for the fact that fructose tastes more sweeter. Introduction: The sweetness of a substance is based on its ability to interact with the proteins present on the tongue’s taste receptors or buds and form hydrogen bonds with them. The sugars like fructose and glucose are sweet in taste because the hydroxyl groups in them can form the hydrogen bond with the proteins on the tongue’s taste buds.

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Answer 1

Question

Chapter 5, Problem 13PIAT

Summary Introduction

To review:

The structural difference between fructose and glucose accounting for the fact that fructose tastes more sweeter.

Introduction:

The sweetness of a substance is based on its ability to interact with the proteins present on the tongue’s taste receptors or buds and form hydrogen bonds with them. The sugars like fructose and glucose are sweet in taste because the hydroxyl groups in them can form the hydrogen bond with the proteins on the tongue’s taste buds.

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Answer 2

Question

Chapter 5, Problem 13PIAT

Summary Introduction

To review:

The structural difference between fructose and glucose accounting for the fact that fructose tastes more sweeter.

Introduction:

The sweetness of a substance is based on its ability to interact with the proteins present on the tongue’s taste receptors or buds and form hydrogen bonds with them. The sugars like fructose and glucose are sweet in taste because the hydroxyl groups in them can form the hydrogen bond with the proteins on the tongue’s taste buds.

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Answer 3

Question

Chapter 5, Problem 13PIAT

Summary Introduction

To review:

The structural difference between fructose and glucose accounting for the fact that fructose tastes more sweeter.

Introduction:

The sweetness of a substance is based on its ability to interact with the proteins present on the tongue’s taste receptors or buds and form hydrogen bonds with them. The sugars like fructose and glucose are sweet in taste because the hydroxyl groups in them can form the hydrogen bond with the proteins on the tongue’s taste buds.

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Answer 4

Question

Chapter 5, Problem 13PIAT

Summary Introduction

To review:

The structural difference between fructose and glucose accounting for the fact that fructose tastes more sweeter.

Introduction:

The sweetness of a substance is based on its ability to interact with the proteins present on the tongue’s taste receptors or buds and form hydrogen bonds with them. The sugars like fructose and glucose are sweet in taste because the hydroxyl groups in them can form the hydrogen bond with the proteins on the tongue’s taste buds.

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Answer 5

Chapter 5, Problem 13PIAT

Summary Introduction

To review:

The structural difference between fructose and glucose accounting for the fact that fructose tastes more sweeter.

Introduction:

The sweetness of a substance is based on its ability to interact with the proteins present on the tongue’s taste receptors or buds and form hydrogen bonds with them. The sugars like fructose and glucose are sweet in taste because the hydroxyl groups in them can form the hydrogen bond with the proteins on the tongue’s taste buds.

Answer 6

Chapter 5, Problem 13PIAT

Summary Introduction

To review:

The structural difference between fructose and glucose accounting for the fact that fructose tastes more sweeter.

Introduction:

The sweetness of a substance is based on its ability to interact with the proteins present on the tongue’s taste receptors or buds and form hydrogen bonds with them. The sugars like fructose and glucose are sweet in taste because the hydroxyl groups in them can form the hydrogen bond with the proteins on the tongue’s taste buds.

Answer 7

Chapter 5, Problem 13PIAT

Summary Introduction

To review:

The structural difference between fructose and glucose accounting for the fact that fructose tastes more sweeter.

Introduction:

The sweetness of a substance is based on its ability to interact with the proteins present on the tongue’s taste receptors or buds and form hydrogen bonds with them. The sugars like fructose and glucose are sweet in taste because the hydroxyl groups in them can form the hydrogen bond with the proteins on the tongue’s taste buds.

Answer 8

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Answer 10

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Answer 11

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Solution Summary: The author explains that fructose is sweeter than glucose due to the difference in the position of the carbonyl group in these two monosaccharides.

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