β Scribed by Ney, K. H.
No coin nor oath required. For personal study only.
We have been able to demonstrate, that the hydrophobicity of the amino acid side chains is responsible for the bitterness of a peptide. Now we investigated lipids (and carbohydrates] in the following classes: Monoglycerides, diglycerides, phosphatides. lysophosphatides, monohydroxy fatty acids, dihydroxy fatty acids, trihydroxy fatty acids, monosaccharides, disaccharides. It was found that for lipids and carbohydrates the ratio from the number of the C-atoms of a molecule to the number of the hydroxyl groups nC -=R nnn called the R-values, gave a good indication as to whether the lipid or carbohydrate was sweet, bitter or non-bitter. For sweet compounds we found R = 1.00-1.99, for bitter compounds we found R ~2.00-6.99, and for non-bitter compounds we found a value of R higher than 7.00. These results confirm our earlier assumption, that like in the case of peptides, the bitterness of lipids and carbohydrates is caused by a certain range of the hydrophobicity.
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