In this experiment I found that monosaccharaides are very sweet, disaccharides are sort of sweet and polysaccharides are not sweet at all. Fructose that scored a 190, Glucose that scored a 50, and Galactose that scored a 20, where all monosaccharides that scored decently high on this test. Maltose a 10, and lactose a 0 where both disaccharides that scored low on this test. Sucrose, however is an outlier from my claim, a disaccharide that scored a 100 on the taste test. The polysaccharides Cellulose and Starch scored a 0 on the sweetness test, supporting my claim.
An organism or cell might digest the sugars differently based on their structure. A monosaccharide would most likely quickly digest because it only has one ring. Disaccharides might take a bit longer to digest because they have 2 rings. And polysaccharides would most likely take the most time to be digested by the organism or cell but the bonds it has would in all release more energy than the others.
Not all the testers would give the same rating for each sugar because of some variations. The person testing the sugar is taking qualitative data and then quantifying it which can always create some variation since it is mostly based on comparison to the other sugars. There is no exact number for each of the sugars when it is only based on a person's qualitative evidence. The sugar that was tasted prior to the sugar tasted could have effected the taste if the prior flavor was still lingering. Also some people have a better sense of taste and can taste the sugars more strongly than others.
Humans taste sweetness through the taste buds on the side of the tongue farther back. The side of the tongue that tastes the sugars could effect how much a person tastes the sweetness of the sugar. Monosaccaraides taste sweet because for survival people prefer the sugars that they can digest quickly and get a quick burst of energy, rather then taking the time to digest a polysaccharide.
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