Why does sugar exist in varying degrees sweet and salt salty? and got the best answer
Reply from ° N.S. ° [guru]
Man distinguishes taste qualities- sweet and salty, which are quite well characterized by their typical substances: Quality Substance Perception threshold, mol/g Sweet SucroseGlucoseSaccharin 0.010.080.000023 Salty NaClCaCl2 0.010.01 The taste of sweet is associated mainly with natural carbohydrates such as sucrose and glucose, sodium chloride is salty, other salts are perceived as salty and bitter at the same time. Between chemical properties There is no clear correlation between a substance and its taste. For example, not only sugar, but also lead salts are sweet, and the sweetest taste is found in artificial sugar substitutes such as saccharin. Moreover, the perceived quality of a substance depends on its concentration. Table salt tastes sweet in low concentrations and only becomes purely salty when the concentration is increased. The emotional components of taste sensations vary widely depending on the state of the body. For example, a person experiencing a salt deficiency considers the taste acceptable, even if its concentration in food is so high that a normal person would refuse the food. With age, the ability to distinguish taste decreases. This is also caused by the consumption of biologically active substances such as caffeine and heavy smoking. According to the extraction method, rock salt, self-planting salt, evaporated salt and sea salt are distinguished. According to the nature of processing, salt can be finely crystalline, crushed, coarse and ground (fine powder). Most often, ground salt ends up on the table. It is not recommended to use this salt for pickles and marinades. To prepare food for future use, it is better to use either crushed salt or coarse salt. The fact is that salt is a good absorbent, and during storage due to this phenomenon some contamination of the product occurs. The finest salt is more contaminated (absorption depends on the total surface area of the substance) than salt in large crystals. In addition, it often happens that finely ground salt is iodized. And although the amount of iodine added is very small, such salt is simply unsuitable for preparing food for future use. Iodine is chemically active and spoils the taste of food during long-term storage. To check the amount of impurities in the salt, it is advisable to crystallize the salt from a saturated solution. If in salt large number Without impurities, you will not be able to obtain large and transparent crystals. If the salt is sufficiently pure, then at the bottom of the dish when the water evaporates with room temperature clear crystals will grow. This method is good, but requires a significant investment of time. Very often, housewives restore salt by calcining it in a clean, dry frying pan. Salt is suitable for canning if the ground crystals stick together when heated. After calcination, the salt should be coarser. Salt obtained in different ways and in different places, initially has its own characteristic set of impurities, which also affects the “salinity” of the salt. Thus, the salt from the Solikamsk deposit in solution seems less salty, since, despite purification, some amount of potassium chloride remains in it. The raw materials for sugar production are sugar beets and sugar cane. In Russia, the only raw material is sugar beets. At the same time, we process raw cane sugar. After multi-stage processing of sugar beets, the resulting granulated sugar is dissolved and sent for refining to remove impurities that give it yellow, specific taste and smell. Ready, dried refined sugar must contain at least 99.9% sucrose, have white and not have any foreign taste or smell.
Reply from Vladimir Andreev[guru]
This is determined by the structure of the sugar molecule. For example, simple sugars are glucose and fructose. The trivial formula for both is C6H12O6, since they are isomers of each other. However, fructose contains a keto group, and glucose contains an aldehyde group. With such differences, fructose is sweeter than glucose. Even diabetics with not very high blood sugar levels are recommended to drink tea with fructose, since less is required to obtain a sweet taste. The taste of different salts is determined by the combination of anions and cations. For example, NaCl (sodium chloride) is salty, and CaCl2 (calcium chloride) has a bitter taste.
Reply from Just Tatyana Sergeevna[guru]
Sugar is sweet. This is common knowledge. Why is he actually sweet? What is the reason for the sensation of sweetness that is caused by sugar molecules and some other substances? Two thousand years ago, Lucretius Carus, trying to explain this phenomenon, wrote that honey has a pleasant taste because it consists of smooth and round bodies, while substances with an unpleasant taste contain hooked particles. How modern science explains the sweetness of sugar?
One of the most widely known sugars, glucose, is a molecule consisting of six carbon atoms, six atoms and twelve atoms.
The molecular structures of all sugars are very similar: they contain a chain of H-C-OH groups and a single oxygen atom, which can form a ring with carbon atoms. However, the taste of sugar can range from “tasteless” or “bitter” to “extremely sweet.” For example, glucose is twice as sweet as galactose.
Ethyl cannot be called sweet, while ethylene glycol tastes quite sweet. What does this depend on? Let's compare the molecular structures of these two substances. Apparently, part of the molecule gives sugars their sweet taste.
A characteristic feature of the OH group is the ability to form chemical, so-called hydrogen, bonds with similar groups. It is easy to guess that the "sweet" unit can cause a sensation of sweetness in the taste buds by forming hydrogen bonds with the corresponding groups on the surface of the receptor C-OH or - NH groups. However, there is a real possibility of forming a single or even double hydrogen bond within the “sweet” unit itself.
If our hypothesis is correct, the formation of such intramolecular bonds should reduce the “sweetness” of the molecule, especially if the intramolecular bond is a double bond. Hydrogen bonds can be detected by absorption of infrared rays. Indeed, when comparing the infrared spectra of glucose and galactose, it turned out that galactose, which is half as sweet as glucose, has twice as many hydrogen bonds.
A study of the spatial structures of both sugars shows that one of the OH groups of galactose is located in such a way that it can form a bond not only with the neighboring OH group, but also with an oxygen atom. And the double hydrogen bond that is formed reduces the molecule's ability to cause a sensation of sweetness. In a glucose molecule, the formation of a hydrogen bond with an oxygen atom is impossible.
One more piece of evidence can be given in favor of the hypothesis. Hydrogen bonds are not very strong and break down with increasing temperature. Therefore, you can expect that if glucose and galactose are heated, they will become equally sweet. Try this and you will see that your assumption is correct.
And finally, another confirmation of the proposed hypothesis. The close location of two OH groups in space should always lead to a decrease in sweetness.
Let's do an experiment with fructose. If you put crystals of this sugar on your tongue, they will seem unusually sweet: fructose is the sweetest known sugar, it is approximately 80% sweeter than regular table sugar - sucrose. However, if you dissolve fructose in water and leave the solution for a few minutes, its sweetness will be greatly reduced.
Crystalline fructose consists of six-membered cyclic molecules. In solution, about 30% of these molecules are converted into five-membered rings.
In a five-membered ring, two OH groups are very close to each other. Obviously, a double hydrogen bridge is formed between them, and as a result, the five-membered ring lacks an active “sweet” unit. Only 70% of the fructose molecules will create sweetness in the solution. That's why it "goes down" to the level of sucrose. All these facts suggest that OH groups are responsible for the feeling of sweetness.
P.S. What else are British scientists talking about: that, among other things, some of the molecules that make up sugar are also found in other interesting substances, for example, in liquids for refilling electronic cigarettes, such as on the website
Most likely, this article will outrage our beloved sweet-tooths as much as the vile, cloying phrase “favorite sweet-tooths” infuriates us. Stop eating sweets, you'll kill yourself! Who will read us then? The time has come to moderate your consumption of sweets, because it is not without reason called the “white death”. It's time to get out of his alluring, sugary embrace and stop lapping up the sweet poison dripping from his white fangs.
Intrusive and harmful as a cigarette
Almost three quarters of diseases in the world are associated with poor nutrition. But at the head of these horsemen of the digestive apocalypse sits sugar. This sweet bastard does not activate cancer cells. A main problem- is that quitting sugar is as difficult as quitting smoking. Moreover, giving up “sweets” is even more difficult. So when you drink coffee with sugar in the morning and eat this deliciousness with a cigarette, remember that in fact you are hanging a “Welcome, dear Cancer” sign on your body. Even if you start drinking coffee without sugar, it won't get better. Do you know why?
Trace in tobacco
Because even cigarettes contain sugar. It is everywhere, in any fruit, in any food, so you should not consume it in excess of the norm.
Sugar is like an influential gangster who controls the city. There is a smell of death in all the affairs with which he is connected. About 17 million people a year die from obesity, half a million from smoking. Cardiovascular disease kills more, and along with diabetes accounts for an additional 4 million deaths. A total of 40 million die every year due to poor diets, led by sugar.
Russians are sinning
Russians exceed the sugar norm 5 times. Instead of the prescribed 25 grams per day, they eat all 100-140 g of sugar. Only Americans consume more - 190 g. To make it easier, a man should consume no more than 9 spoons per day. It seems like a lot, but don’t forget that beer, bread, cola and apples are also full of sugar.
Interesting fact
In 1900, on average, by 2 kg per decade. Nowadays, everything is much worse - by all 58 kg, if you count from 2007. And you say healthy lifestyle, diets... And why? Because we eat sugar with spoons.
Sugar is everywhere
Butter, yogurt, tomato sauce, muesli, dried fruits, pasta, frozen pizza - what do these products have in common? Sugar, as you might have guessed, you saw the topic of the article. Sugar is everywhere, but in some places there is more of it and in others there is less. He's like an enemy spy network - he's watching you even when you can't see him. It is everywhere, in every drop, in every crumb, and it is impossible to get rid of it. This will all end with a 500 calorie load in your belly.
Soft drinks are the main supplier of sugar to the body
Everyone has already talked about this, but we will not be too lazy to repeat: carbonated drinks are the seedlings of evil and sugar vice on Earth. Recent studies have blamed diet cola for the development of dementia and stroke. In general, all drinks high in fructose are extremely deadly.
One unfortunate can of cola a day increases the risk of heart disease by a third and the risk of diabetes by more than 25 percent.
Everything is bad
Among other things, “white death” causes food allergies, hair loss, decreased hormone levels, weakens vision, increases cholesterol, causes cancer, leads to liver disease, disrupts insulin production, destroys teeth and promotes osteoporosis. Now slowly, slowly put down the candy and go eat normally.
Addiction with a sweet taste
Like alcohol or drugs, sugar can make you addicted. Poor mice experimented on at Princeton University suffered from withdrawal symptoms when they did not receive sugar at the appointed time. Over time, they increasingly turned to alcohol to raise their blood glucose levels.
This is because sugar can increase the production of dopamine or the so-called happiness hormone, which causes addiction and provokes the use of substances that cause even more severe addiction. For example, someone who constantly drinks beer and other weak alcohol may well move on to more strong drinks. Of course, sugar addiction does not occur as dramatically as drug addiction, but it does not go away without leaving a trace on the body.
Sugar gets stronger
Despite all these facts, sugar production is only increasing; the process itself has become much cheaper, which cannot but affect its quantity. Every year, sugar consumption increases by about 1 percent. Who is to blame for this? Shadow government? Masons? Doctors who talk about the dangers of sugar less than necessary? The damned Zionists who are tormenting unfortunate humanity? What difference does it make, do you know about the dangers of sweets? You know. So, show a civic position and reduce consumption. This is the only way you can defeat your “white death”.
Founder, ideological inspirer of the Taste & Color project, adherent healthy eating and lifestyle
Just 50 years ago, the average Russian ate 15 kg of sugar per year, and today - more than 45. The number of diseases of oncology (if there are cancer cells in the body, sugar contributes to their active growth), diabetes and obesity has increased proportionally.
It turns out that sugar reduces immunity by 17 times! The mechanism is simple: glucose replaces vitamin C in the body and cells saturated with it - phagocytes. But it is they, like a vacuum cleaner, that must absorb viruses, bacteria and other dangerous microorganisms that constantly attack humans. Glucose, entering the body, simply prevents life-saving cells from doing their job, slowing down their reaction by 75%.
More sweets - fatter butt
Popular
It happens that the next morning after a hearty feast with cakes and other delicacies, your stomach howls with hunger, despite the fact that the day before you ate more than one serving. On the “train” of sugar that entered the body yesterday, the pancreas released insulin - and the glucose level dropped sharply. This is how addiction to sweets is formed: the brain received a signal about an alarming situation and triggered a hunger signal to the endocrine system, demanding another portion of sweets. Each time, the previous portion will be small, and unburned calories will be stored as fat.
Hollywood smile and good mood, goodbye!
Caries is several times more common in people who love sweets than in those who avoid them. Because glucose also interferes with the absorption of calcium. Those with a sweet tooth constantly experience feelings of irritation, fatigue, and mood swings. It's all about vitamin B. To absorb large amounts of sugar, the body “pumps” vitamin B from all organs and systems. A deficiency of vitamin B affects mental balance and worsens the condition of the heart muscle.
Sugar is the enemy of youth
Sugar also makes us age rapidly and irrevocably. This occurs when glucose combines with proteins in the body to form a viscous liquid. Essentially, these are toxins that envelop cells and prevent them from performing the function intended by nature. First of all, such harmful glucose-protein compounds “attack” collagen, which is responsible for the elasticity and density of the skin, as well as for the clear oval of the face.
Sugar is a drug for happiness
Rumor has it that by 2020 they want to equate sugar to a soft drug. Scientists have proven that sweets are addictive, similar to cocaine and heroin. An experiment was conducted with rats when one animal was injected with a drug and the other was given a sweet: both of them returned with the same consistency for more.
Today, 75% of products on the market contain sugar, it is even in ketchup and sausage. It is added not only to stabilize the taste, but also to create that very addiction so that we buy the product. Sweets make us happy because glucose causes us to produce endorphin, dopamine and serotonin: if you eat a chocolate bar or two, you can move on with your life. It’s not so important to us that then a glucose spike will occur, which in turn will lead to a loss of strength, eating another chocolate bar and closing the circle. Sports, love, travel, hand made - everything that gives us a feeling of happiness can be an excellent alternative to sweets.
Sugar, I will replace you!
People who eat irregularly and incorrectly most often become addicted to sweets. Not surprising: when the body lacks carbohydrates, we automatically make up for this lack with sweets. But if you start eating well, eating vegetables, cereals, fruits, you won’t even want to look at sweets. The main thing is to create the right diet, because we can get sugars naturally, for example, from fruits.
To make sure everything is fine with your body, take a glycated hemoglobin test. Normally, it should be less than 5.7%. If your indicator is higher, the sludge in your body is already threatening your health. Therefore, you must definitely watch your diet! Remember that it is much healthier to eat a large portion of vegetables than low-fat yogurt, a glass of juice and a bun. Train yourself to savor sweets - eat very little, for the sake of taste, and not to satisfy hunger. And to completely fall out of love with sweets, watch the film “Sugar”, filmed back in 2014. This is a 100% vaccine against sugar addiction.
Although you shouldn't suddenly give up sugar, it's better to do it gradually, replacing synthetic sugar with coconut or other natural sweeteners. And it’s best to prepare desserts yourself - with natural ingredients. Then you can be one hundred percent sure that they will not harm your health (and figure).
Desserts without refined sugar can be an excellent alternative to regular sweets. For example, oatmeal cupcakes with chocolate.
Recipe: Oatmeal Chocolate Cupcakes
Ingredients:
Coconut oil - 1-2 tbsp. spoons
Bananas - 3 pcs.
Liquid vanilla - ½ teaspoon
Almond flour - 50 g
Coconut flakes - 20 g
Large oatmeal – 75 g
Chopped oatmeal - 75 g
Chocolate veg chips - 70 g (can be replaced with cocoa powder)
Salt - 7 g
Sweetener - to taste.
Preparation:
In a deep bowl, mix all the bulk ingredients: coarse and chopped oatmeal, almond flour, chocolate chips and coconut flakes, add a pinch of Himalayan salt. Then add half a spoonful of liquid vanilla and bananas - it’s better to mash them with your hands. Mix the cake mixture thoroughly with your hands to form an even batter. Add 1-2 tablespoons of coconut oil and any natural sweetener to it. If desired, you can add cocoa powder to enhance the chocolate flavor. Grease muffin tins with coconut oil and fill them with batter. Bake at 200 degrees for 20 minutes. The most delicious dessert is ready!
Why is sugar different degrees sweet, and salt salty? and got the best answer
Reply from ° N.S. ° [guru]
A person distinguishes taste qualities - sweet and salty, which are quite well characterized by their typical substances: Quality Substance Perception threshold, mol/g Sweet SucroseGlucoseSaccharin 0.010.080.000023 Salty NaClCaCl2 0.010.01 The taste of sweet is associated mainly with natural carbohydrates such as sucrose and glucose, chloride sodium is salty, other salts are perceived as salty and bitter at the same time. There is no clear correlation between the chemical properties of a substance and its taste. For example, not only sugar, but also lead salts are sweet, and the sweetest taste is found in artificial sugar substitutes such as saccharin. Moreover, the perceived quality of a substance depends on its concentration. Table salt tastes sweet in low concentrations and only becomes purely salty when the concentration is increased. The emotional components of taste sensations vary widely depending on the state of the body. For example, a person experiencing a salt deficiency considers the taste acceptable, even if its concentration in food is so high that a normal person would refuse the food. With age, the ability to distinguish taste decreases. This is also caused by the consumption of biologically active substances such as caffeine and heavy smoking. According to the extraction method, rock salt, self-planting salt, evaporated salt and sea salt are distinguished. According to the nature of processing, salt can be finely crystalline, crushed, coarse and ground (fine powder). Most often, ground salt ends up on the table. It is not recommended to use this salt for pickles and marinades. To prepare food for future use, it is better to use either crushed salt or coarse salt. The fact is that salt is a good absorbent, and during storage due to this phenomenon some contamination of the product occurs. The finest salt is more contaminated (absorption depends on the total surface area of the substance) than salt in large crystals. In addition, it often happens that finely ground salt is iodized. And although the amount of iodine added is very small, such salt is simply unsuitable for preparing food for future use. Iodine is chemically active and spoils the taste of food during long-term storage. To check the amount of impurities in the salt, it is advisable to crystallize the salt from a saturated solution. If the salt contains a large amount of impurities, you will not be able to obtain large and transparent crystals. If the salt is pure enough, then transparent crystals will grow at the bottom of the dish when the water evaporates at room temperature. This method is good, but requires a significant investment of time. Very often, housewives restore salt by calcining it in a clean, dry frying pan. Salt is suitable for canning if the ground crystals stick together when heated. After calcination, the salt should be coarser. Salt obtained in different ways and in different places initially has its own characteristic set of impurities, which also affects the “salinity” of the salt. Thus, the salt from the Solikamsk deposit in solution seems less salty, since, despite purification, some amount of potassium chloride remains in it. The raw materials for sugar production are sugar beets and sugar cane. In Russia, the only raw material is sugar beets. At the same time, we process raw cane sugar. After multi-stage processing of sugar beets, the resulting granulated sugar is dissolved and sent for refining to remove impurities that give it a yellow color, specific taste and smell. Ready-made, dried refined sugar must contain at least 99.9% sucrose, be white in color and not have any foreign taste or odor.
Reply from Vladimir Andreev[guru]
This is determined by the structure of the sugar molecule. For example, simple sugars are glucose and fructose. The trivial formula for both is C6H12O6, since they are isomers of each other. However, fructose contains a keto group, and glucose contains an aldehyde group. With such differences, fructose is sweeter than glucose. Even diabetics with not very high blood sugar levels are recommended to drink tea with fructose, since less is required to obtain a sweet taste. The taste of different salts is determined by the combination of anions and cations. For example, NaCl (sodium chloride) is salty, and CaCl2 (calcium chloride) has a bitter taste.
Reply from Just Tatyana Sergeevna[guru]
