The aegis & intelligencer. [volume] (Bel Air, Md.) 1864-1923, 1900-08-10
WHAT is SWEETNESSi
No One Knows Exactly, Not Even the
Learned Chemist.

Learned Chemist.
With all the enormous advances made
in our knowledge of the constitution Of
matter, both physically and chemically,
we are not yet able to supply the COM
plete answer to such a simple question
as why is sugar sweet? The chemistry
of sugar gives perhaps bare hint in the
way of explanation, but sweetness is un-
doubtedly a condition where constitution
or structure rather than percentage COM
position is responsible for specific phys
zeal property. Smell is related subject,
and at present we cannot tell what de-
termines the characteristic smell of many
familiar substances. The chemical COM
position of tutpentine or oil of roses is
identical with that of a good many other
essential oils-that is to say, the per-
centage and kind of elements in these
bodies is the same, but no one would
maintain for a moment that turpentine
or oil of cloves is as pleasant as oil of
roses.
We are dealing here with a question
which most probably relates to the ar
rangement of the atoms in the molecule.
Doubtless a difference in the relative po-
sition of atoms determines a great differ
ence in physical character. In other
words, the elementary materials are the
same, but they are placed, so to speak, in
such a way in different bodies having the
same composition as to present manifold
shapes. A given structure may contain
a certain number of bricks and present
an ugly exterior, but the same number of
bricks may be contained in another struc-
ture which may present an artistic and
pleasing appearance.
Sugar is not the only substance known
to us possessing sweetness, but it is the
only known naturally occurring sub
stance which possesses this characters
tic. Therefore it is not uncommonly
thought that when q substance is sweet
1t must contain sugar. Such notion, Of
course, is quite erroneous. Glycerin is
sweet, but contains no sugar; saccharip
Is 500 times sweeter than cane sugar
and is a definite chemical substance with
out trace Of sugar in its composition.
1t Is probable, however, that some anal
ogy exists between the structure of these
bodies-that is to say, in the relative po-
sition of the atoms, which determines
the common property, though in varying
degree, of being sweet. 1t is at any rate
remarkable that according to the respec-
tive IUTuuift dsSlSHeu W tuest DouISs ny
chemists, starting with the body which
contains the least number of carbon Mt
oms--namely, glycerin, which contains
three atoms-the rest Of the substances
possessing sweetening power contain en-
act multiples of this number. Thus grape
sugar contains 6 atoms of carbon. cane
sugar u atoms of carbon, milk sugar
also IL atoms, malt sugar II atoms
again, while that intensely sweet sub
stance saccharin contains 6 atoms of
carbon in its main group Possibly this
fact is related to the physical character
istic of sweetness. 1t is an interesting
matter, this question of the relative posi-
tons of the atoms deciding physical
characters, for two substances may coin
eide exactly in composition, one of which
is quite harmless, while the other is q
powerful poison.-London Lancet.