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現象亦出現於其他帶有甜味的物質，例如葡萄糖、蔗糖和阿斯
        巴甜。
                                                                   警告：不要在你的學校實驗室裡嘗試！
          然而，有研究亦指出糖精可以啟動舌頭上其他的感受器，包
        括 T2R 苦味感受器和香草第一類受器（TRPV1）。這分別是糖                         雖然觸摸和輕嚐實驗室裡各種化學品和生物樣本的想
        精帶有苦味和金屬味餘韻的可能原因 [11]。                                   法可能十分誘人，而你可能因此取得重大發現……可是
          作為第一隻推出市場的人工代糖，糖精（Sweet’N Low ）                        大多數的化學物質都不宜進食或用手直接接觸。在實
                                                       TM
        啟發了同類產品的發展，像是阿巴斯甜（Equal ）和三氯蔗糖                            驗室內，我們應該戴上手套，並在實驗後把雙手徹底
                                              TM
        （Splenda ），這些產品在味道上都經過改良。近年亦流行著
                 TM
        糖醇（赤藻糖醇、木糖醇等）和植物提取物（甜菊糖、羅漢果糖                             洗淨。最重要的是：不要吃下任何實驗用的化學品！
        等）這些被標榜為較健康的天然代糖。消費者應該為今時今日
        市面上琳瑯滿目的代糖選擇感到滿足，因為這能使我們嚐到甜
        味的同時，免受體重增加和患上糖尿病的風險。
                                                              1  Sulfobenzoic compounds: Compounds containing a
                                                                sulfoxide group attached to a benzene ring (Ph–SO2R)
                                                                磺基苯化合物：一個類別的化合物，包含一個帶有苯環的亞碸
                                                                （Ph–SO2R）
                                                              2   Patent: A right or ownership to protect a certain invention
                                                                by preventing others from making, using and selling it, which
                                                                usually lasts 20 years from the filing date.
                                                                專利：對一個發明的擁有權，可以透過防止別人製造、使用和售賣，從而保
                                                                護相關發明。有效期通常為由申請日起計的二十年。
                                                              3   Hydrogen bond: A relatively weak, non-
                                                                covalent intermolecular interaction between
                                                                an electronegative atom (N, O, F) and the
                                                                hydrogen atom covalently bonded to another
        Figure 1(b). The “triangle of sweetness” in saccharin [10]. The   electronegative atom (N, O, F)
        electron-rich region between the two oxygen atoms can form   氫鍵：一個非共價、相對較弱的分子間吸引力，會出現在一個電
        a hydrogen bond with the sweet taste receptor.          負性大的原子（氫、氧、氟）和一個與電負性大的原子（氫、氧、
        圖一乙 糖精的「甜味三角」[10]。兩個氧原子中間電子密度高的位置可                      氟）結合的氫原子之間。
        以與甜味感受器形成氫鍵。




        References  參考資料：
        [1] Hicks, J. (2010). The Pursuit of Sweet. Retrieved from https://www.sciencehistory.org/distillations/the-pursuit-of-sweet.
        [2] US Government Printing Office. (1963). United States Import Duties (1963).
        [3] The Editors of Encyclopaedia Britannica. (2017). Saccharin. In Encyclopædia Britannica. Retrieved from https://www.
           britannica.com/science/saccharin.
        [4] Roth, K., & Lück, E. (2015). The Saccharin Saga – Part 1. Retrieved from https://www.chemistryviews.org/details/
           ezine/8271881/The_Saccharin_Saga__Part_1.html
        [5] National Cancer Institute. (2016). Artificial Sweeteners and Cancer. Retrieved from https://www.cancer.gov/about-
           cancer/causes-prevention/risk/diet/artificial-sweeteners-fact-sheet.
        [6] Elmore, S. A., & Boorman, G. A. (2013). Environmental Toxicologic Pathology and Human Health. In W. Haschek, C.
           Rousseaux, & M. Wallig (Eds), Haschek and Rousseaux's Handbook of Toxicologic Pathology (pp. 1029-1046). London,
           UK: Academic Press.
        [7] Cohen, S. M., Cano, M., Earl, R. A., Carson S. D. & Garland, E. M. (1991). A proposed role for silicates and protein
           in the proliferative effects of saccharin on the male rat urothelium. Carcinogenesis, 12(9), 1551-1555. doi: 10.1093/
           carcin/12.9.1551
        [8] U.S. Department of Health and Human Services. (2016). 14th Report on Carcinogens. Retrieved from https://ntp.niehs.
           nih.gov/ntp/roc/content/appendix_b.pdf.
        [9] Emsley, J. (1994). The consumer’s good chemical guide: A jargon-free guide to the chemicals of everyday life.
           Oxford, UK: W.H. Freeman.
        [10] Guley, P., & Uhing, J. (n.d.). Comparison of Relative Sweetness to Molecular Properties of Artificial and Natural
           Sweetners. Retrieved from http://shodor.org/succeed-1.0/compchem/projects/fall00/sweeteners/index.html
        [11] Riera, C. E., Vogel, H., Simon, S. A., & le Coutre, J. (2007). Artificial sweeteners and salts producing a metallic taste
           sensation activate TRPV1 receptors. American Journal of Physiology-Regulatory, Integrative and Comparative
           Physiology, 293(2), R626-R634. doi: 10.1152/ajpregu.00286.2007





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