Glucose taste

In some instances, two enantiomers are found in nature, but they are not found together in the same biological system. For example, lactic acid occurs naturally in both forms. The L-lactic acid is found in living muscle, whereas the D-lactic acid is present in sour milk. When we realize that only one enantiomer is found in a given biological system, it is not too surprising to find that the system can usually use or assimilate only one enantiomer. Humans utilize the o-isomers of monosaccharides and are unable to metabolize the L-isomers. The d form of glucose tastes sweet, is nutritious, and is an important component... 

Biochemically Directed Synthesis. The "biorational" strategy has yet to result in commercial success. Nevertheless, it is gaining adherents, and we expect it will make its share of contributions. The one example in this volume, that of Lam and Frazier on inhibiting glucose taste chemoreceptors in insects, would probably be multiplied several-fold were it not for reluctance to report "near misses". 

Rational Approach to Glucose Taste Chemoreceptor Inhibitors as Novel Insect Antifeedants... 

There is no shortage of compounds nat ural or synthetic that taste sweet The most familiar are naturally occurring sugars especially su crose glucose and fructose All occur naturally with... 

When you eat starchy foods, they are broken down into glucose by enzymes. The process starts in your mouth with the enzyme amylase found in saliva. This explains why, if you chew a piece of bread long enough, it starts to taste sweet The breakdown of starch molecules continues in other parts of the digestive system. Within 1 to 4 hours after eating, all the starch in food is converted into glucose. 

The binding specificity of d-[ C]glucose by the taste-papillae membranes, compared to that of control membranes isolated from epithelial tissue, has been confirmed in two studies. One inherent problem in the approach is that the stimuli, primarily carbohydrate sweeteners, are not ideal model compounds to use, as they are not active at low concentrations and do not show sufficiently high binding-constants. The use of other stimulus compounds that are at least several hundred times sweeter than sucrose, such as saccharin, dihydrochalcone sweeteners, dipeptide sweeteners, stevioside, perillartine and other sweet oximes, the 2-substituted 5-nitroanilines, and... 

The molecules of a molecular solid retain their individual properties. Solid I2, for example, is dark in color because individual I2 molecules absorb visible light, as shown by the fact that I2 vapor also is colored. Glucose dissolved in coffee tastes just as sweet as solid glucose because the sweet taste of glucose comes from its shape, which is the same in the solid phase as it is in solution. 

Evers AM (1989c) Effects of different fertilization practices on the glucose, fructose, sucrose, taste and texture of carrot. J Agric Sci Finland 61 113-122 Fairweather JR, Campbell H(1996) The decision making of organic and conventional producers. 

Fructose has a much sweeter taste than glucose, hence the transformation of glucose derived from enzymatic hydrolysis of starch from com, provides an alternative sweetener to sucrose (a disaccharide of glucose and fructose). This replaced the use of sugar cane by the US soft drinks and candy industry (and effectively destroyed the economy of Cuba in the process). 

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