Why glucouse is sweet?
552126
Glucose is only sweet because you can sense it to be sweet. It is sweet because the sugar molecules bind to specific receptors on the membranes of cells on your tongue and trigger a signal transduction pathway that creates the sweet taste in your brain. O, H, C can not bind to that receptor, so they do not taste sweet.\n\nIt's also related to the sugar molecule's geometry. Something must be soluted into liquid so it can give 'taste'.Just take an example of glucose. When it's soluted into water, the molecule's geometry is changed from aliphatic chain form (see Fischer projection for glucose) into cyclic form (see Haworth projection).\nGlucose can give sweet taste if it's in cyclic form..that's why glucose is oftenly said as beta-dextro-glukopiranose. Pirane word there is shown to implied that the glucose is in cyclic form...
990882
"sugar" is sucrose whch is a more complex sugar.  Glucose is simpler and is the form that the body uses.  Carbs are broken down in the body to release the glucose that insulin helps to be used by cells.
434155
Sugars in the diet.  Next, would be gluconeogenesis from the liver.
295336
"My Beautiful..." is correct.\nWhen you dissolve sucrose in water, it first just makes a sucrose solution, but in time, the sucrose will slowly break down into glucose and fructose in solution.
1018688
Artificial sweeteners activate the "sweet" areas of our taste buds, but do not have caloric content because they are not digested by the body for energy.\n\nThe human body is very specific about the stereochemistry of the compounds it recognizes and uses for "food".  Many, if not most nutrients have stereoisomers -- the chemical can be seen to be right-handed or left-handed.   IIRC, the chemicals that can be used for food by the human body are generally the "left-handed" stereoisomer.  This is the secret behind Splenda -- the new sugar substitute.  It is exactly the same chemical composition as sucrose, but in the right-handed configuration.  So the body cannont digest it, and therefore it is sweet without containing any useable calories.
224194
I don't know if it is 'twice sweeter', but...\n\nFructose is much sweeter than glucose.\nSucrose is made of one molecule of fructose and one molecule of glucose.  After digestion (by sucrase) a 50/50 mixture of fructose/glucose will be less sweet than the sweeter fructose by itself.
470391
http://www.rpi.edu/dept/bcbp/molbiochem/MBWeb/mb1/part2/sugar.htm\n\nSimple web search
603498
Well, it is easier to drink, and it may have more sugar, therefore the absorbtion of into your bloodstream is actually easier.  or, bc it is yummy, who knows??
1099820
Sugar may be a corrosive for your teeth, but it's not 'bad' for you.\n\nIt gives calories, without affording any corresponding other nutrients found in other (natural) sugar based products.
88462
They basicly take corn syrup (which already has plenty of sugar in it) and add more refined sugars to it. Sugar found in fruits and other natural food sources is fine, but concentrated, refined sugar has been linked to over 100 degenerative diseases. Including arthritis, diabetes, cancer, heart disease, ect.
44106
Sugar alcohols, also know as polyols, are ingredients used as sweeteners and bulking agents. They occur naturally in foods and come from plant products such as fruits and berries. As a sugar substitute, they provide fewer calories (about a half to one-third less calories) than regular sugar. This is because they are converted to glucose more slowly, require little or no insulin to be metabolized and don't cause sudden increases in blood sugar. This makes them popular among individuals with diabetes; however, their use is becoming more common by just about everyone. You may be consuming them and not even know it.
170996
No, flavoring  is just artificial junk to obviously give it taste. A taste could be cinnemon, but if you but the spice without sugar it tastes bad. Same with chocolate. It does not have to do with the sweetness.\n\n\nIt does have some sweetner but for the life of me I cant find out why it tastes sweet.
941513
http://en.wikipedia.org/wiki/Sugaring_(epilation)\n\nTry this.\n\nOuch
1127009
This would depend on the temperature of the water.  As temperature increases the amount of sugar soluble in the water increases.  Take a look at this link: http://www.shorstmeyer.com/msj/geo130/water/water.html\nfor a graph showing the solubility of sucrose in water over a temperature range of 0 to 100 degrees C.  The range is just under 200g/100ml water at 0 degrees up to 500g/100 ml water at 100 degrees.
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The simple answer is that 1g of SPLENDA contains a fraction of a calorie, so they round down to get 0 calories.\n\nThough you might have heard anything ending in "ose" means sugar and should be used in moderation, sucralose, the sweetening ingredient in SPLENDA, is not recognized by the body as sugar or as a carbohydrate and has no calories. Sucralose has also been shown not to cause a rise in hemoglobin A1c (a measure of your average blood glucose level over time).\n\nSPLENDA can lower carbohydrates and calories in recipes. For example, a cup of SPLENDA has 96 calories and 24 grams of carbohydrates, compared to the 770 calories and 192 grams of carbohydrates found in a cup of sugar.
1065347
that's like saying why does candy taste so good?
729891
sugar is more soluble in organic solvents like acetone than salt. we can exploit this phenomenon to effect a separation. though complete separation may be achieved by crystallisation or precipitation.