CHAPTER FIVE

DISCUSSION AND CONCLUSION

Discussion: Table 1 shows the taste with distilled waterused as control.

In Table 2, there is a change in the taste of the 10% dilution percentage and 1% sugar, no change in taste was observed in the percentage of 0.1% and 0.01% dilution , that means a lot of sugar are needed to produce a sweet taste and since sugar increases the sugar in the blood, it is not good for diabetics in particular type 2 diabetes, in which insulin in the body is insufficient to break the amount of sugar in the blood.

In Table 3 saccharin artificial sweetener change in taste in all percentage dilutions, but to different degrees, that means it requires fewer servings of saccharin to produce sweetly. Saccharin 0.01% dilution percentage and 0.1% produces the same degree of sweetness as that of table sugar 10% and 1% and may be used for this replacement of sugar concentration from saccharin not to increase the level of blood sugar, they are recommended for diabetic patients. At 10% and 1% in percentage of dilution saccharin taste is greater than that of sugar and honey. According to

Statistical analysis (ANOVA) there is a significant difference between samples at different dilution percentages. In saccharin, the concentration of 10% and 1% can be recommended for young children and patients with hypoglycemia, it can also be used to produce sweets, candies and other sweet substances, but adults can use the concentration of 0.1% and 0.01%.

In Table 4 honey a natural sweetener produced the same degree of sweetness as sugar in different percentage of dilution, it may be a better choice for use because honey is a natural sweetener made by bees and contains quantities trace vitamins and minerals and can also function as antioxidants. It is recommended for young people and adults.

Taste Sustainability: In regular sugar and honey sweet taste hits quickly and dissipates quickly, but the taste of saccharin last longer than thatof sugar with a bitter or metallic taste after feeling especially at high concentrations.

CONCLUSION

Following the experimental analysis and results the artificial sweetener has a high degree of sweetness than table sugar and honey, a natural sweetener. The percentage of 0.1% and 0.01% artificial sweetener completely mimics the taste of sugar and can be used as a substitute for the sugar percentage. Further research is therefore encouraged by using other types of artificial sweeteners and natural sweeteners.

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