Question

Why monosaccharides are

sweet whereas polysaccharides are not?​

Answer 1

The solution to this question lies in understanding a tad about the design of the tongue and the cycle by which we see desire.

Monosaccharides v/s polysaccharides

• We should begin by investigating the design of the human tongue. Its upper surface is shrouded in many raised knocks called papillae. There are various kinds of papillae on the tongue, with the most well-known being fungiform papillae (200-400), trailed by foliate papillae (around 20), and ultimately, circumvallate papillae (7-12).
• Situated around these papillae are taste buds, which contain 50-150 gustatory epithelial cells each. These cells have taste receptors on their cell films, which can be one of two kinds.
• Anything the sort of receptor, the final product is that a nerve motivation is set off in the gustatory cell, which is communicated through nerve filaments to the cerebrum.
• The two huge bow-moulded segments on the outside of the cell film are somewhat strangely named Venus flytrap modules (VFTM). On each VFTM, there are explicit restricting locales for sweet particles like monosaccharides, disaccharides and oligosaccharides.
• Then again, polysaccharides like starch, glycogen and cellulose are macromolecules that are hundreds/a large number of times greater than the sugars displayed previously. Besides, starch and glycogen particles are exceptionally wound up, while cellulose atoms are firmly stuffed together. Subsequently, polysaccharides can't squeeze into the limiting site of the T1R2 and T1R3 receptors and don't set off the nerve motivation that tells our cerebrum we are eating something sweet.

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