monosaccharide, disaccharide and an artificial sweetener?
Sweetness is often presented in terms of a comparison with sucrose. Following is an abbreviated chart. Indicate the validity or lack of validity in such a chart. sweetening power* saccharine 30,000-50,000 fructose 173 sucrose 100 honey 97 invert sugar 98 glucose 74 lactose 16 Although now always direct, why likely is there a pseudo relationship between sugar sweetness and solubility. List two “artificial sweeteners”.
