sweet
Definition
Sweetness is a basic taste that is perceived by taste receptors on the tongue. The taste receptors for sweetness are activated by molecules that have a particular chemical structure. These molecules are called sweeteners.
There are many different types of sweeteners. Some common examples include sugars, artificial sweeteners, and sweet proteins. Sugars are the most common type of sweetener. They are found in fruits, vegetables, and other foods. Artificial sweeteners are not sugar, but they are sweet tasting. They are often used in foods and drinks that are low in calories. Sweet proteins are a type of protein that is sweet tasting. They are found in some plants, such as the katemfe fruit.
The sweetness of a substance is determined by the number and type of sweeteners that it contains. The more sweeteners a substance contains, the sweeter it will taste. The type of sweetener also affects the sweetness of a substance. For example, sugar is sweeter than artificial sweeteners.
Sweetness is an important taste for humans. It helps us to identify foods that are high in calories, which are essential for our energy needs. Sweetness also helps us to learn about different foods and to develop our preferences.
How can the word be used?
The cake was so sweet that it made my teeth hurt.
Different forms of the word
Adjective: sweet.
Noun: sweetness.
Verb: to sweeten.
Adverb: sweetly.
Interjection: sweet!
Etymology
The etymology of the word "sweet" is interesting because it shows how the word has been used in English for centuries. The word "swete" was borrowed into Old English from Proto-Germanic, and it is related to the words for "sweet" in other Germanic languages, such as German "süß" and Dutch "zoet".
Question
What foods are sweet?
AQA Science Exam Question and Answer
Question:
Explain the perception of sweetness and its biological basis. Describe how taste receptors on the tongue detect sweet molecules and transmit signals to the brain. Provide an example of a natural sweet substance and its significance in the human diet.
Answer:
The perception of sweetness is a fundamental taste sensation that plays a crucial role in human dietary preferences. It is governed by taste receptors located on the tongue's taste buds. When sweet molecules, such as sugars, bind to these receptors, they initiate a signalling cascade that sends electrical impulses to the brain, resulting in the perception of sweetness.
Taste receptors are specialised proteins that respond to specific types of molecules. For example, the T1R2/T1R3 receptor complex is responsible for detecting sugars and artificial sweeteners. When sugars bind to these receptors, they trigger a release of neurotransmitters, which are then transmitted to the brain's gustatory centres, leading to the sensation of sweetness.
An example of a natural sweet substance is sucrose, commonly found in table sugar. Sucrose is composed of glucose and fructose molecules. In the human diet, sucrose provides a quick source of energy and enhances the palatability of various foods. However, excessive consumption of sugary foods and beverages can lead to health issues like obesity and dental cavities.