The human tongue has a range of specific taste sensation neural receptors called taste receptors which are organized mainly as papillae on the tongue. When stimulated by chemicals, natural or synthetic, organic or inorganic, cations or anions, the receptors send signals to the brain which interprets the stimulations as sweet, bitter, sour, salty, and savory (unami, meaty taste). For examples, cations such as Na+ present in the table salt evoke the salty taste, and H+ presents in acids evokes a sour taste. Organic compounds such as sugars, dextrins and glycerol result in sweet taste, glutamate results in savory taste, while many toxic compounds such as nicotine, morphine, caffeine, quinine, etc. result in bitter taste. The sensation of tastes is an evolution trait for defense against poisons (normally evoke bitter taste), and for allowance of nutrients intake (normally evoke sweet or savory taste).
Sugar is a natural sweetener as well as a nutrient consumed in vast quantity around the world. It is one of the major calorie intakes by humans. Over consumption of sugar often leads to obesity and other related medical conditions. High blood sugar level (hyperglycemia) is a manifestation of the disease diabetic mellitus; if not managed properly, it could lead to a range of medical complications. To combat these medical conditions, high potency Sweeteners with no calorie or low calorie intake are often being used to substitute sugar. Proper control of calorie intake, coupled with the use of these sugar substitutes has been very effective in managing the medical conditions.
Besides the medical indications, using sugar substitutes brings the economic benefit of lowering the cost of many foods and consumer products, from soft drinks to cakes, pasties, and even toothpastes.
A variety of chemical compounds, natural or synthetic, can evoke sweet taste, but not all of them are safe (for example lead acetate has a sweet taste but it is extremely toxic), nor are sweet taste specific (for examples, many of synthetic sweeteners can also evoke other senses of taste such as bitterness or metallic sensation). Therefore, selection of the right sweetener for a specific use depends not only on the cost, but also more importantly on the health and safety, the sweetening potency, the effectiveness under various physical conditions such as cooking temperature (heat stability) and pH, as well as other unwanted tense of tastes of the sweetener.
At Sunshine Biotech, we have the expertise and technical know-hows to help you make the right selection for the right use.
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This spring I bought a new pile of gold and silver flowerpots on the market. Most of the piles are bent, and they are rare. However, they have no large roots, few roots, and a few hairy roots. This pile was transported to the capital from a thousand miles away. I did not know how to dry it for a few days. I was severely dehydrated. I felt amazed when I returned home. I looked away but could not return it. I had to hold the dead horse as a living horse doctor and try my best to save it. Cultivation. After repeated pondering, I think that the only way to survive is to give the stump plenty of moisture, so I adopted a variety of soil methods to cultivate it. I finally succeeded in 20 days and now it is growing well. Specific practices are described below for reference by their peers. 1. Soaking The stump is first placed in a cylinder for 24 hours to allow the tree stump to saturate the water and then planted. 2. After the straw rope is wound, it is irrigated with water, and the straw rope is wound from the bottom of the tree stump to the upper part. Then the grass rope is sprayed with water to make it wet, but there is no water at the bottom of the stump. 3. Four stakes or iron rods are buried around the shading tree stumps, connected by ropes and wooden sticks, and then double shading nets are enclosed to block the light and prevent exposure and humidity from escaping. 4. Dripping water, put a wooden frame around the stumps. The wooden frame hangs a number of plastic bags. The bags contain water. The water slowly drops from the micro holes in the bags to various parts of the stump and rope. It drops from the morning to the afternoon, and continues uninterrupted (at night. Do not drip), keep grass rope wet. 5. In the morning and afternoon of the water spray, water sprayed to the stumps once with watering cans to make up for the lack of dripping at night. 6. Sprinklers often sprinkle water around the stumps to keep the air moist. The above methods are simple and easy to implement and are not difficult to achieve. As the stump survives and grows, the intensity of the moisturizing measures gradually decreases until it stops. These moisturizing methods are used according to the condition of tree stumps, tree habits, and weather conditions.