Question

Which one is least sweet?
(a) Fructose
(b) Sucrose
(c) Lactose
(d) Maltose

Answer 1

Hint: They are monohydrate and are especially present in milk and exist as a present disaccharide. It’s slightly soluble in ethanol but quite soluble in water, white and odorless
crystalline powder.

Complete step by step answer:
Carbohydrates are the foremost important dietary nutrients that give energy to the body and also act as a source of carbon for the synthesis of other substances. All carbohydrates have varying degrees of sweetness on a relative scale with sucrose being the sweetest and lactose being the least one.
A number of plant species produce glycosides that are sweet at concentrations much less than common sugars. The foremost well-known example is glycyrrhizin, the sweet component of licorice root, which is about 30 times sweeter than sucrose. Another lucrative key example is stevioside, from the South American shrub Stevia rebaudiana. It’s roughly 250 times sweeter than sucrose. Another class of potent natural sweeteners is the sweet proteins like thaumatin, found within the West African katemfe fruit. Hen egg lysozyme, an antibiotic protein found in chicken eggs, is additionally sweet.
So, the right answer is ‘(c) Lactose’.

Note: An excellent diversity of chemical compounds, like aldehydes and ketones, are sweet. Among common biological substances, all of the simple carbohydrates are sweet to a minimum of a point. Even a few inorganic compounds are also sweet, such as beryllium chloride and lead (II) acetate. Many synthetic organic compounds are known to be sweet, but only a couple of those are legally permitted as food additives. For instance, chloroform, nitrobenzene, and ethylene glycol are sweet, but also toxic.