Sugars and sweetness lab

            In this lab we tested 8 different Carbohydrates to see the type of Carbohydrate it was the degree of sweetness, color, texture, and other observations/ connections to food. We found the different degree of sweetness, color, texture and other observations by seeing what it looks like feeling it and tasting it. The qualitative data is when we tasted it and tasted the degree of sweetness and when we felt the texture of the carbohydrate. Quantitative is when we figured out the degree we had to see what number would best fit that. 
             Living organisms use carbohydrates as accessible energy to fuel cellular reactions and for structural support inside cell walls. Cells attach carbohydrate molecules to proteins and lipids, modifying structures to enhance functionality. For example, small carbohydrate molecules bonded to lipids in cell membranes improve cell identification, cell signaling, and complex immune system responses. 
              No everyone in the group got the same answer. We all had different answers do to we are all different. First off we have different taste buds and react different to taste. Second not every molecule tastes the same and tastes different. Thirdly we all have different opinions and react differently to everything.
           Taste is a chemical when using your taste buds with cells called raptor cells. Flavor is a mix of multiple senses. To have flavor, the brain interacts with the stimuli, but also olfactory, stimuli and tactile and thermal sensations. With spicy food the brain will process it as a different category.