Erinevus lehekülje "Magusus" redaktsioonide vahel

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'''Magusus''' on [[maitseomadus]], mida põhjustavad [[magusaine]]d (enamasti [[sahharoos]] või [[glükoos]]).
 
Magusus on üks põhimaitsetest. Seda peetakse peaaegu eranditult meeldivaks maitseks.
 
Tuntumad magusad ained on [[suhkur]] ja teised [[sahhariidid]], aga leidub ka muid looduslikke ja sünteetilisi aineid, mis on magusad. Selliseid aineid, mis on magusad suhkruga võrreldes väiksema koguse juures, kasutatakse tihti kunstlike magustajatena, et vähendada toidu kalorsust. Niisuguste suhkruasendajate seas on näiteks [[sahhariin]], [[aspartaam]] ja [[ksülitool]].
 
{| class="wikitable"
|+ '''Eri ühendite magusus'''<ref name=mcmurry>{{Cite book|title=Organic Chemistry|author=John McMurry|year=1998|edition=4th|publisher=Brooks/Cole|page=468|isbn=0-13-286261-1}}</ref><ref name=Svrivastava&Rastogi2003>{{Cite book |year=2003 |author=Svrivastava, R.C.; Rastogi, R.P |chapter=Relative taste indices of some substances |chapterurl=http://books.google.com/books?id=hIyM_o4YFZ4C&pg=PA274&dq=%22same+concentration+(1M)%22&hl=en&ei=6yqRTIz4Ho-evQOM4dnBCw&sa=X&oi=book_result&ct=result&resnum=1&ved=0CCwQ6AEwAA#v=onepage&q=%22same%20concentration%20(1M)%22&f=false |title=Transport Mediated by Electrical Interfaces |series=Studies in interface science |volume=18 |place=Amsterdam, Netherlands |publisher=Elsevier Science |isbn=0-444-51453-8 B.V|url=http://books.google.com/?id=hIyM_o4YFZ4C&printsec=frontcover&dq=transport+mediated+interfaces#v=onepage&q&f=false |accessdate=12 September 2010 |postscript=&nbsp;&nbsp;Taste indices of table 9, p.274 are select sample taken from table in Guyton's ''Textbook of Medical Physiology'' (present in all editions)}}</ref><ref name="McLaughlin&Margolskee">{{Cite journal |date=November–December 1994 |author=McLaughlin, Susan; Margolskee, Rorbert F |title=The Sense of Taste |journal=[[American Scientist]] |volume=82 |issue=6 |pages=538–545}}</ref><ref name=JoestenEal2007>{{Cite book |year=2007 |author=Joesten, Melvin D; Hogg, John L; Castellion, Mary E |chapter=Sweeteness Relative to Sucrose (table) |page=359 |chapterurl=http://books.google.com/books?id=8hIoN3Q_zOkC&pg=PA359&lpg=PA359&dq=%22relative+to+sucrose%22&source=bl&ots=E1txi4DsSX&sig=wAbLIzj7Y5cCu2PeWOdiXfzr8nc&hl=en&ei=17ePTIK0LoXmvQPglYDqCw&sa=X&oi=book_result&ct=result&resnum=6&ved=0CDAQ6AEwBTgK#v=onepage&q=%22relative%20to%20sucrose%22&f=false |title=The World of Chemistry: Essentials |edition=4th |place=Belmont, California|publisher=Thomson Brooks/Cole |isbn=0-495-01213-0 |url=http://books.google.com/?id=8hIoN3Q_zOkC&printsec=frontcover&dq=world+chemistry#v=onepage&q&f=false |accessdate=14 September 2010}}</ref><ref name=Guyton&Hall2006>Arthur C. Guyton, John Hall: "Guyton and Hall Textbook of Medical Physiology" Elsevier Saunder, Philadelphia 2006, ISBN 0-7216-0240-1, ISBN 0-8089-2317-X, lk 664</ref>
 
!width="50"|Nimi
! style="width:225px;"|Ühendi klass
! style="width:225px;"|Magusus
|-
|[[laktoos]] || [[disahhariid]] || 0,16
|-
|[[maltoos]] || disahhariid|| 0,33 – 0,45
|-
|[[glükoos]] || [[monosahhariid]] || 0,74 – 0,8
|-
|[[sahharoos]] || disahhariid|| 1,00 (baasväärtus)
|-
|[[fruktoos]] || monosahhariid|| 1,17 – 1,75
|-
|[[tsüklamaat]] || <!--[[Sulfonate]]--> || 26
|-
|[[stevia glükosiid]] || [[glükosiid]] || 40 – 300
|-
|[[aspartaam]] || dipeptiidmetüülester || 180 – 250
|-
|[[sahhariin]] || <!--[[Sulfonyl]] compound--> || 300 – 675
|-
|[[taumatiin]] || valk|| 2000
|}
 
==Viited==
{{viited}}
 
[[Kategooria:Füüsikaline keemia]]
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