In today's lab we tasted various different Carbohydrates in order to determine the relationship between the type of carbohydrate and its sweetness. We tasted a various amount of carbohydrates, including disaccharides (sucrose, maltose, and lactose), monosaccharides (glucose, fructose, and galactose), and polysaccharides (starch and cellulose). We determined that the more rings the carbohydrate had the less sugary it was. (Less rings more sugary)
Personally I can relate fructose to one this I've eaten, high fructose corn syrup. It's well known for being very unhealthy, but still very common in everyday foods. I found myself really enjoying the raw fructose, so I can see why high fructose corn syrup is put in so many foods.
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