Thu, Apr. 17th, 2008, 09:43 am
caxap
This box of Russian sugar cubes sits in gBox's kitchen. My coworker Lex assures me that Russian sugar is sweeter than American sugar.
Thu, Apr. 17th, 2008 04:59 pm (UTC)
![[info]](http://l-stat.livejournal.com/img/userinfo.gif) jsbowden
In Soviet Russia, Sugar sweetens YOU! Is their sucrose special or something? Thu, Apr. 17th, 2008 05:59 pm (UTC)
ronebofh
I almost used that as the subject line. Maybe it's a beet thing. Thu, Apr. 17th, 2008 05:48 pm (UTC)
motis
American tongues aren't as bitter as Russian tongues. Thu, Apr. 17th, 2008 05:55 pm (UTC)
gallifreyan
Gave rise to a familiar but often misquoted Russian saying... Caxaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaap? Thu, Apr. 17th, 2008 06:15 pm (UTC)
notr: "fast-dissolving"
suggests that maybe it's invert sugar, which is indeed sweeter, or maybe it's just in smaller crystals, which in solid form will hit the tongue faster. Fri, Apr. 18th, 2008 07:39 pm (UTC)
motis: Re: "fast-dissolving"
Isn't invert sugar also zero-calorie? It's my understanding that the body doesn't recognize it as food. If this is the case, why on Earth do we use nasty-tasting crap like Splenda in our diet soda? Fri, Apr. 18th, 2008 09:10 pm (UTC)
motis
Either I was hoaxed a long time ago, or there's some other substance that was once upon a time called "invert sugar" that isn't what is called "invert sugar" now. I remember reading an article about it back in the '80s or '90s that I believe described a substance that was a stereoisomer of sucrose (in other words, comparing the two would be like comparing a left-hand glove with a right-hand glove). Actual invert sugar apparently isn't a stereoisomer, it's just sucrose broken down by an acid and some heat into glucose and fructose. Color me confused by old memories and new information. Sat, Apr. 19th, 2008 12:47 pm (UTC)
notr: Never heard it called "invert sugar"
I've heard L-glucose, the reversed stereoisomer of normal D-glucose or dextrose, called "sinistrose," which I never realized was French for "pessimism." Sat, Apr. 19th, 2008 03:39 pm (UTC)
ronebofh
Chemists prefer levu- to sinistr- for the left-handed prefix. Sat, Apr. 19th, 2008 06:17 pm (UTC)
motis: Re: Never heard it called "invert sugar"
How fitting... I'm sure it was a newspaper article I read that in, so it's just another example of the popular media being a poor source of scientific information. Fri, Apr. 18th, 2008 01:01 am (UTC)
tau_iota_mu_c
It's probably made out of real sugar instead of some corn beetroot hybrid frankenzoid mixture. Since I came back to Melbourne, I've noticed all the Asian restaurants are making prawn in sugar cane dishes. Sugar cane is less sweet than what I expected it to be. Fri, Apr. 18th, 2008 05:19 am (UTC)
epileptikitty
And it tastes like grass. Because it is. Fri, Apr. 18th, 2008 05:23 am (UTC)
tau_iota_mu_c
Num num. Except that now I want to hack up a furball. |
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