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the sweetness of honey gradually decreases at a high temperature. also, high-fructose corn syrup (a commercial product in which much of the glucose in corn syrup is converted to fructose) is used for sweetening cold drinks but not hot drinks. what chemical property of fructose could account for both of these observations?

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dbruno166

Answer:

Fructose will cyclize to either furanose or pyranose. Increasing the temperature shifts the equilibrium in the direction of furanose, the less sweet form.

Explanation:

The higher the temperature the less sweet since there will be more furanose than pyranose.

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